Phosphorus-free complex emulsification system, preparation method and application thereof

Abstract

The application provides a phosphorus-free composite emulsifying system and a preparation method and application thereof. The preparation method of the phosphorus-free composite emulsifying system is to prepare a polysaccharide into a composite emulsifying system through homogenization, ultrasonic synergistic heat treatment. The application can replace the use of phosphate substances by preparing and applying the phosphorus-free composite emulsifying system in the processing of frozen pre-cooked meat products, effectively improve the freeze-thaw stability of the frozen pre-cooked meat products, improve the juiciness and chewiness of the products, and reduce the shrinkage rate of the products during cooking.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and in particular relates to a phosphorus-free composite emulsifying system and a preparation method and application thereof. BACKGROUND

[0002] With the development of social economy and the increase of residents' income, consumption is more diversified. Meanwhile, influenced by the external environment, people's consumption habits and consumption scenarios have also changed greatly. Prepared food has gradually entered the public view. Prepared food refers to a finished product or semi-finished product prepared by pre-processing with agricultural, livestock, poultry, aquatic products as raw materials and various auxiliary materials. Usually, prepared food needs to be stored or transported under cold chain conditions for consumers or catering link processors to simply heat or cook before eating.

[0003] Prepared meat products are one of the favorite prepared food categories of consumers. Prepared meat products are divided into frozen prepared meat products and refrigerated prepared meat products. However, the frozen prepared meat products often have problems such as serious thawing loss and low cooked yield during subsequent processing, which seriously affects the quality of the frozen prepared meat products and restricts the development and market acceptance of the frozen prepared meat products. SUMMARY

[0004] The purpose of the present application is to provide a phosphorus-free composite emulsifying system and a preparation method and application thereof.

[0005] In order to achieve the purpose of the present application, in the first aspect, the present application provides a phosphorus-free composite emulsifying system. Gum gellan, carrageenan and citrus fiber are compounded in a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1), and then the compounded polysaccharide is mixed with water in a weight ratio of 1:(15-25), and then homogenized and ultrasonically treated with heat to obtain the phosphorus-free composite emulsifying system.

[0006] In the second aspect, the present application provides a preparation method of the phosphorus-free composite emulsifying system. Gum gellan, carrageenan and citrus fiber are compounded in a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1), and then the compounded polysaccharide is mixed with water in a weight ratio of 1:(15-25), and then homogenized at 8000-10000 rpm for 3-5 min, and then ultrasonically treated with heat under the conditions of 300W-600W, 55-65℃ and 10-20 min.

[0007] In the third aspect, the present application provides an application of the phosphorus-free composite emulsifying system in food processing.

[0008] In a fourth aspect, the present application provides a processing method of frozen pre-prepared meat products, which comprises: stirring or injecting the phosphorus-free composite emulsifying system and other seasonings into raw meat (meat slices or meat blocks) uniformly, the weight ratio of the phosphorus-free composite emulsifying system to the raw meat being (15-25): 100; then placing in a tumbling tank for pulse tumbling, the tumbling conditions being: temperature 4℃, vacuum degree 0.025 MPa, vacuum tumbling for 15-20 min, normal pressure tumbling for 10-15 min, rotation speed 8-10 r / min, tumbling time 6-10 h; after the tumbling, vacuum packaging is performed, and the product is placed in-80℃ to-50℃ (preferably-55℃) for quick freezing.

[0009] In a fifth aspect, the present application provides frozen pre-prepared meat products processed according to the method.

[0010] The raw meat of the present application is derived from livestock and poultry, such as beef.

[0011] By means of the above technical solution, the present application has at least the following advantages and beneficial effects:

[0012] The present application promotes the formation of gel structure of polysaccharide by means of homogenization, ultrasonic and heat treatment, and enhances the stability of the gel in the freezing-thawing-cooking process. The phosphorus-free composite emulsifying system prepared by the present application can be well applied in the production of frozen pre-prepared meat products, and can solve the problems of high thawing loss, low cooking yield and poor chewiness of the frozen pre-prepared meat products. Moreover, the use of phosphate can be replaced in the product processing process, and the water retention effect can still be achieved, the formula is green, the operation is simple, the cost is low, and the market competitiveness of the frozen pre-prepared meat products is improved.

[0013] The frozen pre-prepared meat products produced by the method of the present application have high freeze-thaw stability, strong juiciness and chewiness, and low cooking shrinkage, and do not use food additives such as phosphates, which is more in line with the pursuit of nutritional value of meat products by consumers today, and provides a certain driving role for the development of the pre-prepared meat product industry. DETAILED DESCRIPTION

[0014] The present application provides a preparation method of a phosphorus-free composite emulsifying system and its application in frozen pre-prepared meat products, so as to solve the problems of high thawing loss, low cooking yield and poor chewiness of the frozen pre-prepared meat products in the prior art.

[0015] The present application adopts the following technical solutions:

[0016] The preparation method of the phosphorus-free composite emulsifying system is to prepare polysaccharide into a composite emulsifying system by means of homogenization, ultrasonic and heat treatment.

[0017] The preparation method of the phosphorus-free composite emulsifying system comprises: mixing a compounded polysaccharide substance with water at a weight ratio of 1:(15-25), homogenizing, and ultrasonic synergistic heat treatment.

[0018] According to the preparation method of the phosphorus-free composite emulsifying system, the homogenization condition is 8000-10000 rpm, 3-5 min.

[0019] According to the preparation method of the phosphorus-free composite emulsifying system, after homogenization, ultrasonic synergistic heat treatment is carried out. The ultrasonic synergistic heat treatment condition is 300W-600W, 55-65℃, 10-20min.

[0020] After the compounded polysaccharide is homogeneously mixed, ultrasonic synergistic heat treatment is carried out. Ultrasonic can produce mechanical effect and cavitation effect on polysaccharide molecules. Mechanical effect can make the glycosidic bond of polysaccharide break under the action of vibration and shear force. Cavitation effect exposes the hydrophobic group and polar group in polysaccharide by stretching and compression of polysaccharide molecules, increasing the interaction between particles. Combined with heat treatment, the intermolecular connection is opened, making the polysaccharide molecular structure become relaxed and open, and different polysaccharide substances form a relatively stable composite emulsifying system. Through ultrasonic synergistic heat treatment, the gel network structure formed by polysaccharide molecules is more stable, and the binding force of water is stronger, thereby increasing the quality stability of meat products in the freezing-thawing-cooking process, reducing the thawing loss and cooking loss of products, improving the freeze-thaw stability and product cooking yield of products, and promoting the juiciness and chewiness of products.

[0021] The raw material of the phosphorus-free composite emulsifying system is natural polysaccharide.

[0022] Polysaccharide exists in animals, plants and microorganisms, and is a macromolecular polymer composed of monomers through glycosidic bond. Studies have shown that polysaccharide can be widely used in meat products as thickening agent, stabilizer, emulsifier, texture agent and gelling agent.

[0023] The raw material of the phosphorus-free composite emulsifying system is gum ghatti, carrageenan and citrus fiber, compounded at a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1).

[0024] Dextran is a high molecular polymer composed of β-1, 3-glycosidic bond produced by microbial fermentation of saccharide raw materials. It has good gelation, thermal irreversibility, heat resistance, cold resistance, and acid and alkali resistance. Carrageenan is a group of natural linear sulfated polysaccharides extracted from red seaweed, and the basic disaccharide unit is composed of alternating 3-linked β-D-galactose and 4-linked α-D-galactose residues. Carrageenan has various physical and chemical properties and is one of the most widely used natural polysaccharides in meat processing. Citrus fiber is an insoluble dietary fiber, and the main polysaccharide components are pectin and cellulose. Cellulose forms a gel network structure when it hydrates with water, and pectin and non-water-soluble parts help to stabilize its apparent viscosity when the temperature rises, thereby obtaining good thermal stability. By using the method of ultrasonic assisted heat treatment, the molecular bonds of dextran and carrageenan are broken, so that they can be better dispersed and inserted into cellulose to form a uniform composite emulsion system, thereby enhancing the stability of the gel network structure.

[0025] According to the use method of the phosphorus-free composite emulsion system, the weight ratio of the phosphorus-free composite emulsion system to meat is (15-25):100.

[0026] As a preferred scheme of the present application, the use method of the phosphorus-free composite emulsion system in frozen pre-cooked meat in the present application comprises the following steps:

[0027] (1) Preparation of phosphorus-free composite emulsion system: compound dextran, carrageenan and citrus fiber at a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1), mix the compounded polysaccharide material with water at a weight ratio of 1:(15-25), homogenize at 8000-10000 rpm for 3-5 min, and then perform ultrasonic assisted heat treatment at a condition of 300W-600W, 55-65℃, and 10-20 min.

[0028] (2) Stirring / injection: stir / inject the phosphorus-free composite emulsion system (after the phosphorus-free composite emulsion system is cooled to room temperature, mix it with meat) and other seasonings with meat pieces / meat blocks uniformly, and the weight ratio of the phosphorus-free composite emulsion system to raw meat is (15-25):100.

[0029] (3) Pulse tumbling: place the stirred / injected meat pieces / meat blocks in a tumbling tank for pulse tumbling. The tumbling conditions are: temperature 4℃, vacuum degree 0.025MPa, vacuum tumbling for 15-20 min, normal pressure tumbling for 10-15 min, rotation speed 8-10r / min, and tumbling time 6-10h.

[0030] The present application also provides a frozen pre-cooked meat product processed by the above method.

[0031] The following examples are intended to illustrate the present application but not to limit the scope of the present application. If not specified particularly, the technical means used in the examples are the conventional means well known to those skilled in the art, and the raw materials used are all commercially available.

[0032] The raw meat used in the following examples is beef.

[0033] The gellan gum and carrageenan are purchased from Zhejiang Shangfang Food Technology Co., Ltd., and the citrus fiber is purchased from Hebei Lemeng Biological Technology Co., Ltd.

[0034] Example 1 Preparation of a phosphorus-free composite emulsifying system and its application in frozen pre-prepared meat products

[0035] (1) Preparation of a phosphorus-free composite emulsifying system: The gellan gum, carrageenan and citrus fiber are compounded in a weight ratio of 0.4:0.3:0.5, the compounded polysaccharide material is mixed with water in a weight ratio of 1:16, and homogenized at 8000 rpm for 3 min, and then subjected to ultrasonic-assisted heat treatment at 300 W, 55℃ for 18 min.

[0036] (2) Stirring: The phosphorus-free composite emulsifying system and other seasonings are stirred evenly with the meat pieces, and the weight ratio of the phosphorus-free composite emulsifying system to the raw meat is 17:100.

[0037] (3) Pulse tumbling: The stirred meat pieces are placed in a tumbling tank for pulse tumbling. The tumbling conditions are: temperature 4℃, vacuum degree 0.025 MPa, vacuum tumbling for 15 min, atmospheric pressure tumbling for 15 min, rotation speed 8 r / min, tumbling time 6 h.

[0038] (4) Quick freezing: The tumbled meat pieces are vacuum packaged and then subjected to quick freezing at -55℃.

[0039] Example 2 Preparation of a phosphorus-free composite emulsifying system and its application in frozen pre-prepared meat products

[0040] (1) Preparation of a phosphorus-free composite emulsifying system: The gellan gum, carrageenan and citrus fiber are compounded in a weight ratio of 0.6:0.2:0.6, the compounded polysaccharide material is mixed with water in a weight ratio of 1:20, and homogenized at 10000 rpm for 5 min, and then subjected to ultrasonic-assisted heat treatment at 600 W, 60℃ for 10 min.

[0041] (2) Injection: The phosphorus-free composite emulsifying system and other seasonings are injected evenly with the meat pieces, and the weight ratio of the phosphorus-free composite emulsifying system to the raw meat is 21:100.

[0042] (3) Pulse tumbling: the meat pieces after stirring / injection were placed in a tumbling tank for pulse tumbling. The tumbling conditions were: temperature 4°C, vacuum degree 0.025 MPa, vacuum tumbling 20 min, normal pressure tumbling 10 min, rotation speed 10 r / min, tumbling time 9 h.

[0043] (4) Quick freezing: the meat pieces after tumbling were vacuum packaged and then placed in -55°C for quick freezing.

[0044] Comparative Example 1

[0045] The difference between the present example and Example 1 is that no phosphorus-free composite emulsifying system is used, but sodium tripolyphosphate is used, and the steps are as follows:

[0046] (1) Stirring: sodium tripolyphosphate was dissolved in water, and other seasonings were added and stirred with the meat pieces. The weight ratio of sodium tripolyphosphate, water and raw meat was 0.4:16:100.

[0047] (2) Pulse tumbling: the meat pieces after stirring were placed in a tumbling tank for pulse tumbling. The tumbling conditions were: temperature 4°C, vacuum degree 0.025 MPa, vacuum tumbling 15 min, normal pressure tumbling 15 min, rotation speed 8 r / min, tumbling time 6 h.

[0048] (3) Quick freezing: the meat pieces after tumbling were vacuum packaged and then placed in -55°C for quick freezing.

[0049] Comparative Example 2

[0050] The difference between the present example and Example 1 is that no pulse tumbling is used, and the steps are as follows:

[0051] (1) Preparation of phosphorus-free composite emulsifying system: gellan gum, carrageenan and citrus fiber were compounded in a weight ratio of 0.4:0.3:0.5, and the compounded polysaccharide material was mixed with water in a weight ratio of 1:16, homogenized at 8000 rpm for 3 min, and then subjected to ultrasonic-assisted heat treatment at 300 W, 55°C for 18 min.

[0052] (2) Stirring: the phosphorus-free composite emulsifying system and other seasonings were stirred with the meat pieces. The weight ratio of the phosphorus-free composite emulsifying system to raw meat was 17:100.

[0053] (3) Static curing: the meat pieces after stirring were placed in a 0-4°C refrigerator for curing, and the curing time was 6 h.

[0054] (4) Quick freezing: the meat pieces after curing were vacuum packaged and then placed in -55°C for quick freezing.

[0055] Comparative Example 3

[0056] The difference between the present comparative example and Example 1 is that the complex polysaccharide material is not subjected to homogenization and ultrasonic synergistic heat treatment, and the steps are as follows:

[0057] (1) Preparation of complex polysaccharide material: gum ghatti, carrageenan, and citrus fiber are complexed at a weight ratio of 0.4:0.3:0.5, and the complex polysaccharide material is mixed with water at a weight ratio of 1:16.

[0058] (2) Stirring: the complex polysaccharide material and other seasonings are stirred evenly with the meat pieces, and the weight ratio of the complex polysaccharide material to the raw meat is 17:100.

[0059] (3) Pulse tumbling: the stirred meat pieces are placed in a tumbling tank for pulse tumbling. The tumbling conditions are: temperature 4°C, vacuum degree 0.025 MPa, vacuum tumbling for 15 min, atmospheric pressure tumbling for 15 min, rotation speed 8 r / min, and tumbling time 6 h.

[0060] (4) Quick freezing: the tumbled meat pieces are vacuum packaged and then subjected to quick freezing at -55°C.

[0061] Experimental Example 1

[0062] The phosphorus-free complex emulsifying system prepared in Example 1 and Example 2 and the complex polysaccharide material prepared in Comparative Example 3 are heated in a 100°C water bath for 10 min and cooled at 0-4°C overnight. A portion is used to determine the gel strength and water holding capacity, and another portion is subjected to quick freezing at -55°C for 3 h, then thawed at room temperature, and the thawing loss is determined.

[0063] The gel strength is determined by a texture analyzer, and the gel is cut into a cylinder with a height of 2 cm and a diameter of 1.5 cm. A P / 0.5R probe is used, and the parameters are set as follows: pre-test speed 5 mm / s, test speed 2 mm / s, post-test speed 5 mm / s, trigger force 5 g, and compression distance 40%.

[0064] The water holding capacity is determined as follows: 5 g of gel is accurately weighed, wrapped with filter paper, and placed in a centrifuge tube. The bottom of the centrifuge tube is covered with a layer of absorbent cotton to facilitate water absorption, and centrifugation is performed at a speed of 5000 r / min for 10 min. The water holding capacity is the ratio of the gel weight before and after centrifugation.

[0065] The thawing loss is determined as follows: the weight of the gel before thawing is determined, the frozen gel is thawed to 0-4°C, and the weight of the gel after thawing is determined. The thawing loss is the ratio of the difference in gel weight before and after thawing to the gel weight before thawing.

[0066] Table 1 Determination results of gel properties of Example 1 and Comparative Example 3

[0067] Sample Gel strength / g Water holding capacity / % Freeze-thaw loss / % Example 1 264.35±2.17 79.65±1.21 1.05±0.04 Example 2 261.81±3.97 78.15±1.49 0.97±0.11 Comparative Example 3 172.64±1.59 65.41±1.14 6.23±0.35

[0068] As shown in Table 1, the emulsifying system prepared by the preparation method of the phosphorus-free composite emulsifying system provided by the application has stable properties. Compared with Comparative Example 3, the gel strength is stronger, the water holding capacity is better, and after quick freezing and thawing, the thawing loss is less. It shows that the homogeneous-ultrasonic synergistic heat treatment has a promoting effect on the formation of the gel network structure of the polysaccharide material.

[0069] Experimental Example 2

[0070] After the samples of Example 1, Example 2 and Comparative Examples 1-3 were thawed to 0-4℃, frying was carried out, the frying temperature was 130℃, and the frying time was 4 min. 20 food professional sensory evaluators were invited to evaluate the state of the samples after thawing and the taste of the samples after frying. The evaluation criteria are shown in Table 2.

[0071] Table 2 Sensory evaluation results of Example 1 and Comparative Examples 1-3

[0072] Sample State Taste Example 1 No significant juice leakage; 9.5 points. Strong juiciness and chewiness; 9.1 points. Example 2 No significant juice leakage; 9.6 points. Strong juiciness and chewiness; 9.2 points. Comparative Example 1 Significant juice leakage; 6 points. Taste was dry and juiciness was poor; 6.5 points. Comparative Example 2 A little juice leakage; 8.6 points. Strong juiciness and good chewiness; 8.8 points. Comparative Example 3 Significant juice leakage; 7 points. Juiciness and chewiness were not strong; 7.2 points.

[0073] As shown in Table 2, the quality retention method for frozen meat prepared dishes provided by the application has a significant improvement effect on the juice loss phenomenon and taste after thawing. By comparing Example 1 with Comparative Example 1, it can be found that the quality retention method of the application can replace the use of phosphates in the processing process, and the product has less juice loss after thawing, good freeze-thaw stability, and good juice and chewiness after cooking. By comparing Example 1 with Comparative Example 2, it can be found that pulse tumbling is beneficial to the diffusion of the phosphorus-free composite emulsifying system in muscle fibers, thereby improving the quality of the product after thawing and cooking. By comparing Example 1 with Comparative Example 3, it can be found that the composite polysaccharide material is subjected to homogeneous-ultrasonic synergistic heat treatment to form a composite emulsifying system, which has a significant improvement in the ability to bind water during product processing, thereby reducing the thawing loss of the product and improving the taste of the product.

[0074] Experimental Example 3

[0075] The thawing loss of Example 1, Example 2 and Comparative Examples 1-3 was determined. The specific method is as follows: the meat weight before thawing was determined, the frozen sample was thawed to 0-4℃, the meat weight after thawing was determined, and the thawing loss was calculated according to the following formula:

[0076] Thawing loss / %=(meat weight before thawing-meat weight after thawing) / meat weight before thawing x 100%

[0077] The results are shown in Table 3.

[0078] Table 3 Thawing loss determination results of Example 1 and Comparative Examples 1-3

[0079] Sample Freeze-thaw loss / % Example 1 1.67±0.06 Example 2 1.53±0.10 Comparative Example 1 13.36±2.71 Comparative Example 2 4.19±0.64 Comparative Example 3 8.13±0.87

[0080] As shown in Table 3, the quality keeping method of the frozen meat pre-prepared dish provided by the application has a significant effect of improving the thawing loss of the product. It can be found by comparing Example 1 with Comparative Example 1 that the quality keeping method of the application can replace the water retention effect of phosphates on the product in the processing process, and the thawing loss of the product is less; it can be found by comparing Example 1 with Comparative Example 2 that the pulse tumbling is beneficial to the diffusion of the phosphorus-free composite emulsifying system in muscle fibers, thereby reducing the thawing loss of the product; it can be found by comparing Example 1 with Comparative Example 3 that the composite polysaccharide material is subjected to homogenization, ultrasonic synergistic heat treatment to form a composite emulsifying system, which has a significant effect of improving the water binding capacity of the product in the freezing and thawing process, thereby reducing the thawing loss of the product.

[0081] Experimental Example 4

[0082] The cooking yield of Examples 1 and 2 and Comparative Examples 1-3 was determined. The specific method was as follows: after the frozen sample was thawed to 0-4℃, the weight of the thawed meat was determined, the sample was fried, the frying temperature was 130℃, the frying time was 4 min, the weight of the fried meat was determined, and the cooking yield was calculated according to the following formula:

[0083] Cooking yield / % = fried meat weight / thawed meat weight x 100%

[0084] The results are shown in Table 4.

[0085] Table 4: Results of cooking yield determination of Examples 1 and Comparative Examples 1-3

[0086] Sample Cooking yield / % Example 1 92.37±0.64 Example 2 93.47±0.91 Comparative Example 1 76.24±3.09 Comparative Example 2 87.24±0.75 Comparative Example 3 83.79±1.08

[0087] As shown in Table 4, the quality keeping method of the frozen meat pre-prepared dish provided by the application has a significant effect of improving the cooking yield of the product. It can be found by comparing Example 1 with Comparative Example 1 that the quality keeping method of the application can replace the water retention effect of phosphates on the product in the processing process, and the cooking yield of the product is high; it can be found by comparing Example 1 with Comparative Example 2 that the pulse tumbling is beneficial to the diffusion of the phosphorus-free composite emulsifying system in muscle fibers, thereby improving the cooking yield of the product; it can be found by comparing Example 1 with Comparative Example 3 that the composite polysaccharide material is subjected to homogenization, ultrasonic synergistic heat treatment to form a composite emulsifying system, which has a significant effect of improving the water binding capacity of the product in the heat processing process, thereby improving the cooking yield of the product.

[0088] Although the application has been described in detail with general description and specific embodiments above, some modifications or improvements can be made on the basis of the application, which is obvious to those skilled in the art. Therefore, these modifications or improvements made on the basis of not deviating from the spirit of the application, all belong to the scope of protection claimed by the application.

Claims

1. A non-phosphorus complex emulsifying system for frozen pre-cooked meat products, characterized by, The preparation method of the phosphorus-free composite emulsification system comprises: compounding gum ghatti, carrageenan and citrus fiber in a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1), mixing the compounded polysaccharide with water in a weight ratio of 1:(15-25), homogenizing at 8000-10000 rpm for 3-5 min, and then performing ultrasonic and heat treatment simultaneously under the conditions of 300W-600W, 55-65℃ and 10-20 min.

2. A process for the preparation of the non-phosphorus complex emulsifying system according to claim 1, characterized in that, The preparation method of the phosphorus-free composite emulsification system comprises: compounding gum ghatti, carrageenan and citrus fiber in a weight ratio of (0.4-0.8):(0.1-0.3):(0.5-1), mixing the compounded polysaccharide with water in a weight ratio of 1:(15-25), homogenizing at 8000-10000 rpm for 3-5 min, and then performing ultrasonic and heat treatment simultaneously under the conditions of 300W-600W, 55-65℃ and 10-20 min.

3. Use of the phosphorus-free composite emulsification system of claim 1 in the preparation of frozen pre-cooked meat products.

4. Process for the manufacture of frozen pre-cooked meat products, characterized in that, The method comprises: stirring or injecting the phosphorus-free composite emulsification system of claim 1 and other seasonings uniformly with raw meat, the weight ratio of the phosphorus-free composite emulsification system to the raw meat being (15-25):100; then placing in a tumbling tank for pulse tumbling, the tumbling conditions being: temperature 4℃, vacuum degree 0.025MPa, vacuum tumbling for 15-20 min, normal pressure tumbling for 10-15 min, rotation speed 8-10r / min, tumbling time 6-10h; after tumbling, vacuum packaging and placing at-80℃~-50℃ for quick freezing.

5. The method of claim 4, wherein, The raw meat is derived from livestock and poultry.

6. Frozen pre-cooked meat products processed according to the method of claim 4 or 5.