Sausage with Yeast-Soluble Beta-Glucan-Peanut Protein Isolate Complex

A technology for isolating peanut protein and glucan, which is applied in food science and other directions to achieve the effect of promoting water absorption

Active Publication Date: 2022-04-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soluble β-glucan and peanut protein isolate are used as raw materials to form a complex through Maillard reaction. Its good emulsifying and gelling properties enable it to replace more fat and meet people's health requirements for low-fat and low-salt life pursuits, but little research has been done on its use as a fat substitute

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0028] A method for preparing sausages containing yeast soluble beta-glucan-peanut protein isolate complex, comprising:

[0029] (1) Yeast β-glucan was dissolved in deionized water to prepare a suspension with a mass fraction of 1.5%, and put it into a water bath at 45°C to preheat; add 4% helicase to the suspension, and preheat Heat for 5 minutes, shake and hydrolyze for 80 minutes; inactivate the enzymatic solution in a boiling water bath for 10 minutes, centrifuge to take the supernatant and freeze-dry it for later use to obtain yeast-soluble β-glucan;

[0030] (2) Dissolving peanut protein isolate powder in water with a mass ratio of 1:8, and then undergoing alkali dissolution, acid precipitation, and freeze-drying to obtain peanut protein isolate;

[0031] (3) Dissolve peanut protein isolate and yeast soluble β-glucan in phosphate buffer solution to obtain 10 mg / mL peanut protein isolate and 30 mg / mL yeast soluble β-glucan solution respectively, and yeast soluble β-glucan...

Embodiment 2

[0038] A method for preparing sausages containing yeast soluble beta-glucan-peanut protein isolate complex, comprising:

[0039] (1) Yeast β-glucan was dissolved in deionized water to prepare a suspension with a mass fraction of 1.5%, and put it into a water bath at 45°C to preheat; add 4% helicase to the suspension, and preheat Heat for 5 minutes, shake and hydrolyze for 80 minutes; inactivate the enzymatic solution in a boiling water bath for 10 minutes, centrifuge to take the supernatant and freeze-dry it for later use to obtain yeast-soluble β-glucan;

[0040] (2) dissolving the peanut protein isolate powder in water with a mass ratio of 1:12, and undergoing alkali dissolution, acid precipitation, and freeze-drying to obtain the peanut protein isolate;

[0041](3) Dissolve peanut protein isolate and yeast soluble β-glucan in phosphate buffer solution to obtain 2 mg / mL peanut protein isolate and 6 mg / mL yeast soluble β-glucan solution respectively; yeast soluble β-glucan T...

Embodiment 3

[0048] A method for preparing sausages containing yeast soluble beta-glucan-peanut protein isolate complex, comprising:

[0049] (1) Yeast β-glucan was dissolved in deionized water to prepare a suspension with a mass fraction of 1.5%, and put it into a water bath at 45°C to preheat; add 4% helicase to the suspension, and preheat Heat for 5 minutes, shake and hydrolyze for 80 minutes; inactivate the enzymatic solution in a boiling water bath for 10 minutes, centrifuge to take the supernatant and freeze-dry it for later use to obtain yeast-soluble β-glucan;

[0050] (2) Dissolving peanut protein isolate powder in water with a mass ratio of 1:8, and then undergoing alkali dissolution, acid precipitation, and freeze-drying to obtain peanut protein isolate;

[0051] (3) Dissolve soybean protein isolate and yeast soluble β-glucan in phosphate buffer solution to obtain 2mg / mL soybean protein isolate and 6mg / mL yeast soluble β-glucan solution respectively; yeast soluble β-glucan Mix ...

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Abstract

The invention discloses a sausage containing yeast-soluble β-glucan-peanut protein isolate compound, which mainly consists of pig lean meat, pig back fat, edible salt, ice water, yeast-soluble β-glucan-peanut Yeast soluble β-glucan-peanut protein isolate complex is mainly prepared by heat treatment of yeast soluble β-glucan and peanut protein isolate. The invention also discloses a preparation method of a sausage containing yeast-soluble β-glucan-peanut protein isolate complex. The present invention forms peanut protein isolate-soluble β-glucan complex through Maillard reaction, thereby improving its emulsification. The invention replaces animal fat and starch, reduces the fat and starch content in the sausage, makes it more in line with the modern health concept, meets the needs of consumers, has good taste, and has good elasticity and chewiness.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a sausage containing a yeast soluble β-lysoglucan-peanut protein isolate complex. Background technique [0002] As people become more and more aware of the relationship between diet and overall health, consumers' cognition and purchasing habits are also gradually changing, so the demand for low-fat and low-salt foods continues to increase, and the World Health Organization is also advocating low fat diet. Meat is an important part of our daily diet, and full-fat processed products on the market are considered unhealthy high in saturated fatty acids. Therefore, meat products should consider not only the total fat content, but also the type of fat used; but it is worth mentioning that the contribution of animal fat to some unique qualities, such as texture and flavor, is very important, so it cannot be achieved by using less Fat or vegetable oil ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L13/40A23L13/60A23L13/70
CPCA23L13/65A23L13/426A23L13/72
Inventor刘红芝王强张漫莉石爱民刘丽胡晖孟实
OwnerINST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI