Method for improving flavor of meat product and reducing content of heterocyclic amine based on soybean polysaccharide

Abstract

The invention relates to a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharides, which comprises the following steps: mixing soybean dietary fibers with deionized water, adjusting the pH value, stirring and extracting, and carrying out solid-liquid separation to obtain a solid phase; mixing the obtained solid phase with deionized water, adjusting the pH value, extracting, carrying out solid-liquid separation, taking a liquid phase, and concentrating to obtain a concentrated solution; mixing the obtained concentrated solution with alcohol, carrying out solid-liquid separation to obtain a solid phase, and drying, crushing and sieving the obtained solid phase to obtain soybean polysaccharide; and mixing and uniformly stirring the obtained soybean polysaccharide and the meat paste, performing compression molding, and performing baking so as to obtain the meat product. Soybean polysaccharide is extracted from soybean dietary fibers and added into the meat product, the flavor variety of the meat product is improved, meanwhile, the heterocyclic amine content of the meat product is reduced, and then the healthy and delicious hot-processed meat product is obtained.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for improving the flavor of meat products based on soybean polysaccharides while reducing the content of heterocyclic amines. Background Art

[0002] Heterocyclic amines are a large class of carcinogenic and mutagenic substances produced during the thermal processing of animal-derived food raw materials such as meat and fish. At present, nearly 30 heterocyclic amines have been detected in the food system. IQx is classified as a Class 2A carcinogen by the International Agency for Research on Cancer (IARC), and PhIP, MeIQx, 8-MeIQx, MeIQ, AαC and MeAαC are classified as Class 2B carcinogens. Animal experiments have confirmed that long-term intake of heterocyclic amines increases the risk of malignant tumors such as liver cancer, prostate cancer and colorectal cancer. Therefore, reducing the intake of heterocyclic amines during the thermal processing of meat products is of great significance to protecting and improving people's health.

[0003] Sugar, as an important flavor precursor, can be converted into flavor compounds such as diketones, aldehydes, furan derivatives, alcohols and aromatic hydrocarbons during thermal processing. At the same time, sugars are also important precursors for the formation of heterocyclic amines, and their types and contents have a significant impact on the formation of heterocyclic amines. When the sugar content exceeds the creatine content, it can reduce the formation of heterocyclic amines. This may be because the excess sugar preferentially generates 5-hydroxymethyl-2-furfural in the Maillard reaction, which inhibits the formation of heterocyclic amines by reacting with creatinine. Different types of sugars have different effects on the formation of heterocyclic amines. The water-retaining effect of polysaccharides can also inhibit the migration of precursors to the surface, and the formation of a coating also reduces temperature transfer to inhibit the formation of heterocyclic amines.

[0004] Good barbecue flavor is often accompanied by an increase in potentially hazardous compounds, so it is difficult to achieve heterocyclic amine reduction without affecting the flavor quality of the precursor. Soybean polysaccharides can be degraded into reducing sugars and even directly participate in the Maillard reaction, which has the potential to synergistically regulate the formation of heterocyclic amines and aroma compounds. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a method for improving the flavor of meat products based on soybean polysaccharides while reducing the content of heterocyclic amines, with the aim of improving the flavor quality of meat products and simultaneously reducing the heterocyclic amines formed during thermal processing.

[0006] The technical solution adopted by the present invention is as follows:

[0007] The first object of the present invention is to provide a method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharides, comprising the following steps:

[0008] (1) mixing soybean dietary fiber with deionized water, adjusting the pH value and then stirring for extraction, and performing solid-liquid separation to obtain a solid phase;

[0009] (2) mixing the solid phase obtained in step (1) with deionized water, adjusting the pH, extracting, separating the solid and liquid, obtaining the liquid phase, and concentrating to obtain a concentrated solution;

[0010] (3) mixing the concentrated solution obtained in step (2) with alcohol, separating the solid and the liquid to obtain a solid phase, and drying, crushing and sieving the obtained solid phase to obtain soybean polysaccharide;

[0011] (4) The soybean polysaccharide obtained in step (3) is mixed with the minced meat, pressed into shape and baked to obtain a meat product.

[0012] In one embodiment of the present invention, in step (1), the weight ratio of the soybean dietary fiber to deionized water is 1:10 to 20 w / v; preferably 1:10 (w / v);

[0013] And / or, the adjusted pH value is 7-8.

[0014] In one embodiment of the present invention, in step (2), the ratio of the solid phase to deionized water is 1:10 to 20; preferably 1:20;

[0015] And / or, the adjusted pH value is 3 to 5; preferably 3.5;

[0016] And / or, the extraction condition is 110° C. to 120° C. for 24 h to 30 h.

[0017] In one embodiment of the present invention, the volume after concentration is 1 / 15 to 1 / 10 of the original volume.

[0018] In one embodiment of the present invention, in step (3), the alcohol is ethanol and / or methanol;

[0019] And / or, the volume ratio of the concentrated liquid to the alcohol is 1:3-5.

[0020] In one embodiment of the present invention, the concentrate is washed three times with 3 volumes of 95% ethanol.

[0021] In one embodiment of the present invention, the drying condition is 60°C for 24 to 30 hours; the dried product is passed through a 100-mesh sieve.

[0022] In one embodiment of the present invention, in step (4), the minced meat is obtained by processing fresh meat; the fresh meat is selected from one or more of beef, pork and mutton.

[0023] In one embodiment of the present invention, in step (4), the soybean polysaccharide is added in an amount of 2% to 10%, preferably 2.5% to 7.5%, specifically 2.5%, 5% and 7.5%.

[0024] In one embodiment of the present invention, in step (4), the thickness of the meat patty obtained by pressing and molding is 1.5 cm to 2.5 cm, and the diameter is about 10 cm.

[0025] In one embodiment of the present invention, in step (4), the weight of the meat patties obtained by pressing and molding is 70g to 90g.

[0026] In one embodiment of the present invention, in step (4), the baking temperature is 180°C to 220°C, preferably 200°C.

[0027] In one embodiment of the present invention, in step (4), the baking time is 16 min to 24 min; the baking time on one side is 8 min to 12 min.

[0028] The invention also provides soybean polysaccharide extracted from soybean dietary fiber, which is prepared by utilizing the extraction method.

[0029] The present invention also provides an application of the soybean polysaccharide in improving the flavor of meat products and reducing the content of heterocyclic amines.

[0030] The beneficial effects of the present invention are as follows:

[0031] The present invention provides a method for improving the flavor of meat products based on soybean polysaccharides while reducing the content of heterocyclic amines. The present invention is a new process for extracting soybean polysaccharides from soybean dietary fiber to improve the flavor of meat products and reduce the content of heterocyclic amines. Bean dregs contain rich nutrients such as protein, fat, dietary fiber and vitamins. At the same time, my country is a major consumer of soybean products. Bean dregs, as waste in the production process of soybean oil and soybean protein, are only used as feed and have low development value. Extracting soybean polysaccharides from dietary fiber in bean dregs can not only improve its added value, but also solve the environmental pollution caused by waste.

[0032] The soybean polysaccharide used in the present invention is extracted from soybean dietary fiber and is widely used in the food industry. It has higher safety than polyphenols, flavonoids and other substances. Soybean polysaccharides have physical and chemical interactions. On the one hand, as a macromolecular polysaccharide, it has a water-retaining effect and can inhibit the precursor molecules of heterocyclic amines from migrating to the surface as water is lost, thereby preventing them from reacting to form heterocyclic amines; on the other hand, soybean polysaccharides can be pyrolyzed to form monosaccharides to participate in the Maillard reaction, and directly react with the precursor substance creatinine of heterocyclic amines to form adducts, thereby preventing the reaction from continuing. The effects of both aspects can produce better heterocyclic amine inhibition effects. At the same time, as a polysaccharide with a more complex structure, soybean polysaccharides have the potential to synergistically regulate the generation of heterocyclic amines and flavor substances. Its participation in the Maillard reaction will also produce some sulfur-containing compounds, thereby improving the safety while not damaging or even improving the flavor quality of heat-processed meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention in conjunction with the accompanying drawings, wherein:

[0034] Figure 1 A schematic diagram of a process of an embodiment of the present invention;

[0035] Figure 2 The figure is a correlation analysis between the generation of flavor substances and the content of heterocyclic amines in various embodiments and comparative examples of the present invention. DETAILED DESCRIPTION

[0036] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0037] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods, and the materials, reagents, etc. used are all available from commercial sources unless otherwise specified.

[0038] The method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharides adopted by the present invention can, on the one hand, utilize waste materials in the production process of soybean protein and soybean oil to avoid environmental pollution and waste of resources; on the other hand, soybean polysaccharides can not only be decomposed into monosaccharides during thermal processing to participate in the Maillard reaction to improve the flavor of meat products, but also can inhibit the migration of heterocyclic amine precursors to the surface by reducing water loss, and can also form a coating to weaken temperature transfer, thereby reducing the content of heterocyclic amines while improving the flavor quality.

[0039] As a specific implementation, the weight ratio of the soybean dietary fiber to deionized water is 1:10-20 (w / v).

[0040] As a specific implementation, the pH of the soybean dietary fiber and deionized water is adjusted to 7-8.

[0041] As a specific implementation, the ratio of the precipitate to deionized water is 1:10-20.

[0042] As a specific implementation, the pH of the mixture of the precipitate and deionized water is adjusted to 3-5.

[0043] As a specific implementation manner, the heating temperature of the mixture in the high-pressure reactor is 110° C. to 120° C., and the heating time is 24 h to 30 h.

[0044] As a specific implementation manner, the volume is concentrated to 1 / 15 to 1 / 10 of the original volume by rotary evaporation.

[0045] As a specific implementation, the concentrated solution is washed three times with 3 volumes of 95% ethanol.

[0046] As a specific implementation, the drying condition is 60° C. and the time is 24 h to 30 h.

[0047] As a specific implementation, the dry powder is passed through a 100-mesh sieve.

[0048] As a specific implementation, the fresh meat is fresh beef, specifically fresh beef tenderloin.

[0049] As a specific implementation, the soybean polysaccharide is added in an amount of 2% to 10%, for example, 2.5%, 5%, or 7.5%.

[0050] As a specific implementation, the meat patty has a thickness of 1.5 cm to 2.5 cm. Specifically, the minced meat treated with polysaccharide can be pressed into a meat patty with a thickness of 1.5 cm to 2.5 cm, a diameter of about 10 cm, and a weight of 70 g to 90 g.

[0051] As a specific implementation, the baking temperature is 180° C. to 220° C., preferably 200° C.; the baking time is 16 min to 24 min, wherein the baking time on one side is 8 min to 12 min.

[0052] The technical solution of the present invention is further illustrated by specific embodiments below.

[0053] Example 1

[0054] This embodiment provides a method for improving the flavor of meat products based on soybean polysaccharides while reducing the content of heterocyclic amines (process as shown in Figure 1 As shown), comprising the following steps:

[0055] (1) Mixing soybean dietary fiber and deionized water in a ratio of 1:10 (w / v);

[0056] (2) After mixing, adjust the pH to 7-8, stir and extract for 30 min, and centrifuge the mixture (6000×g) for 10 min;

[0057] (3) The precipitate was mixed with deionized water in a ratio of 1:20, the pH was adjusted to 3.5, and then extracted in an autoclave at 110°C for 3 h;

[0058] (4) filtering the mixture, collecting the supernatant, and concentrating the volume to 1 / 15 to 1 / 10 of the original volume by rotary evaporation;

[0059] (5) The resulting concentrate was mixed with 95% ethanol, centrifuged (6000 × g) for 10 min, and washed repeatedly;

[0060] (6) drying the obtained precipitate in an oven, crushing it after drying, and sieving it to obtain soybean polysaccharide powder;

[0061] (7) Fresh beef shank was minced, 2.5% soybean polysaccharide was added, the mixture was stirred and pressed into shape, and baked at 200° C. for 20 min, 10 min on each side, to obtain meat patties.

[0062] Example 2

[0063] This example provides a method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharides, which is similar to Example 1, except that:

[0064] The added amount of soybean polysaccharide in step (7) is 5%.

[0065] Example 3

[0066] This example provides a method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharides, which is similar to Example 1, except that:

[0067] The amount of soybean polysaccharide added in step (7) is 7.5%.

[0068] Comparative Example 1

[0069] This comparative example provides a method for preparing meat patties, which is similar to Example 1, except that:

[0070] Without adding soybean polysaccharide, the fresh minced meat in step (7) is directly mixed and pressed into shape, and baked at 200° C. for 20 min, 10 min on each side, to obtain meat patties.

[0071] Comparative Example 2

[0072] This comparative example provides a method for preparing meat patties, wherein glucose is added during the baking process of the meat patties, and the specific steps are as follows:

[0073] Glucose was added to fresh minced meat in an amount of 2.5%, stirred evenly, pressed into shape, and baked at 200°C for 20 minutes, 10 minutes on each side, to obtain meat patties.

[0074] Comparative Example 3

[0075] This comparative example provides a method for preparing meat patties, wherein galactose is added during the baking process of the meat patties, and the specific steps are as follows:

[0076] Add galactose to fresh minced meat in an amount of 2.5%, stir well and press into shape, bake at 200°C for 20 minutes, 10 minutes on each side, to obtain meat patties.

[0077] Comparative Example 4

[0078] This comparative example provides a method for preparing meat patties, wherein arabinose is added during the baking process of the meat patties, and the specific steps are as follows:

[0079] The arabinose was added to the fresh minced meat in an amount of 2.5%, stirred evenly and pressed into shape, and baked at 200°C for 20 minutes, 10 minutes on each side, to obtain meat patties.

[0080] Comparative Example 5

[0081] This comparative example provides a method for preparing meat patties, wherein rhamnose is added during the baking process of the meat patties, and the specific steps are as follows:

[0082] Rhamnose was added to fresh minced meat in an amount of 2.5%, stirred evenly, pressed into shape, and baked at 200° C. for 20 minutes, 10 minutes on each side, to obtain meat patties.

[0083] Test Case

[0084] The components of the soybean polysaccharide obtained in Example 1 were analyzed, and the heterocyclic amine content and quality of the meat products obtained in each example and comparative example were measured. The details are as follows:

[0085] 1. The monosaccharide composition analysis method is as follows:

[0086] Weigh a certain amount of supernatant into a 15mL hydrolysis tube, add 2mL4 mol / L trifluoroacetic acid, fill with nitrogen and place in a 110℃ oven for hydrolysis for 4h. After cooling, pass nitrogen and blow dry the excess trifluoroacetic acid. Wash with methanol, blow dry again, and repeat 3 times. The hydrolyzed polysaccharide samples were dissolved in 500μL of 0.3mol / LNaOH solution, add 500μL of 0.5mol / LPMP solution, react at 70℃ for 1h, cool and add 500μL of 0.3mol / L HCl for neutralization, repeatedly extract with CH2Cl2 to remove PMP, and finally take the supernatant and pass it through a 0.22μm organic membrane for testing. High performance anion exchange chromatography (HPAEC) and Dionex TM CarboPac TM The monosaccharide components were analyzed using a PA20 (150 mm × 3.0 mm, 10 μm) liquid chromatography column and a pulsed amperometric detector (PAD; Dionex ICS 5000+ system). Chromatographic conditions: flow rate, 0.5 mL / min; injection volume, 5 μL; mobile phase A (ddH2O), B (0.1 mol / L NaOH), C (0.1 mol / L NaOH, 0.2 mol / L NaAc); gradient elution program was set as follows: A:B:C (V / V / V), 0-26 min 95:5:0; 26-42 min 85:5:10; 42-52 min 60:0:40; 52-60 min 95:5:0; 60 min 95:5:0.

[0087] The specific results are shown in Table 1 below:

[0088] Table 1 Monosaccharide composition of soybean polysaccharides

[0089]

[0090] It can be seen from Table 1 that the soybean polysaccharide in the present invention is composed of a variety of sugar substances and acid substances, among which the three polysaccharides with the highest content are galactose, arabinose and glucose.

[0091] 2. The detection method of heterocyclic amines is as follows:

[0092] The roasted beef patties in the above-mentioned Examples 1 to 5 and Comparative Examples 1 to 6 were crushed by a grinder, 4 g of beef patty powder was accurately weighed in a homogenizing test tube, 30 mL of 1 mol / L NaOH solution was added, and the AH-30 fully automatic homogenizer was used for homogenization for 1 min. The minced meat was transferred to a 200 mL beaker containing 14 g of diatomaceous earth, 50 mL of ethyl acetate was added and stirred, and the ultrasonic extraction was performed for 30 min and then vacuum filtered. The obtained extract was collected, and the extraction was repeated twice to ensure that the free heterocyclic amines were completely extracted, and the ethyl acetate layers were combined. The obtained free heterocyclic amine extract was nitrogen blown to about 20 mL at 50°C, and 100 μL of 2 mol / L HCl solution was added to neutralize the residual NaOH. The heterocyclic amines in the sample were enriched and purified using an MCX solid phase extraction column. Solid phase extraction: First, according to the operating instructions of the solid phase extraction column, the MCX column was activated with 6 mL of chromatographic grade methanol, 6 mL of ultrapure water, and 6 mL of ethyl acetate, respectively, at a flow rate of 1.0 mL / min; then the ethyl acetate extract was loaded at a flow rate of 0.6 mL / min. The column was then eluted with 6 mL of 0.1 M HCl and 6 mL of methanol (1 mL / min). Finally, the heterocyclic amines retained in the column were eluted with a methanol-ammonia solution (19:1, v / v) (0.5 mL / min) to obtain 6 mL of eluent. The eluent was blown dry with nitrogen, reconstituted with 300 μL of methanol, and filtered through a 0.22 μm syringe filter before UPLC-MS / MS analysis.

[0093] Liquid phase conditions: The chromatographic column used was a Waters Acquity UPLC BEH C18 column (2.1 mm × 100 mm, 1.7 μm), the column temperature was set at 45°C; the mobile phases were A (100% acetonitrile) and B (0.1% formic acid); the gradient elution conditions were: 0-2 min, 2% A; 2-12 min, 2%-20% A; 12-14 min, 20%-100% A; 14-17 min, 100%-2% A; 17-20 min, 2% A. The flow rate was 0.3 mL / min, and the injection volume was 2 μL. Mass spectrometry conditions: electrospray positive ion mode (ESI+); detection method: multiple reaction monitoring mode (MRM); ion source temperature, 100°C; desolvation gas (nitrogen) temperature, 400°C; capillary voltage, 3.50 kV; cone gas (nitrogen) flow rate, 50 L / h; desolvation gas flow rate, 700 L / h; pressure in collision cell, 3.15×10-3 mbar; collision gas (argon) flow rate, 0.15 mL / min.

[0094] The measurement results of Examples 1 to 3 and Comparative Examples 1 to 10 are analyzed and sorted out, and the specific results are shown in Table 2 below.

[0095] Table 2 Effect of adding different sugars on the formation of heterocyclic amines in grilled beef patties

[0096]

[0097] As can be seen from Table 2, Examples 1 to 3 exhibited stable inhibitory ability against AIAs heterocyclic amines, especially PhIP and MeIQx, the two most toxic heterocyclic amines, and the total amount of AIAs was reduced to 0.96 ng / g, 0.58 ng / g and 0.72 ng / g, respectively, compared with the comparative example 1.42 ng / g. The total content of PhIP and MeIQx in Example 2 was the lowest, which indicated that soybean polysaccharides had stable inhibitory ability, and part of its inhibitory ability may be contributed by its constituent monosaccharides, especially galactose.

[0098] 3. The chromaticity detection method is as follows:

[0099] CIEL*, a*, b* were measured using an UltraScan Pro1166 spectrophotometer with a D65 illuminant, an 8mm diameter measuring aperture, and a 10° standard observer. The spectrophotometer was calibrated using its standard white plate.

[0100] Table 3 Effect of adding different sugars on the color of roast beef patties

[0101]

[0102] As can be seen from Table 3, compared with Comparative Example 1, the L* values ​​of Examples 1 to 3 are significantly increased. L* is a common indicator for measuring the degree of browning, which shows that the addition of soybean polysaccharides can promote the degree of Maillard reaction. The a* value in Comparative Example 1 is the lowest, while the b* value has no significant change, indicating that the effect of soybean polysaccharides on the color of grilled beef patties is mainly reflected in the a* value and L* value. Glucose and galactose in its components may be the main contributors.

[0103] 4. The detection method of volatile substances is as follows:

[0104] HS-SPME-GC-MS was used to determine the volatile substances in meat powder. HS / SPME conditions: 2 g of meat powder was placed in a 20 mL headspace bottle, and 2 μL of 2-methyl-3-heptanone (118.2 μL / mL) internal standard solution was added and the headspace bottle was immediately sealed with a polytetrafluoroethylene / butyl film. After equilibration in a 50 ° C water bath for 7 min, the sample was extracted with an SPME fiber extraction head (50 / 30 μm DVB / CAR / PDMS) for 30 min, and desorbed at 250 ° C for 7 min after injection. High-purity helium was used as the carrier gas with a flow rate of 1 mL / min. Chromatographic conditions: A SH-WAX (30 m × 0.25 mm × 0.25 μm) capillary column was used; the column temperature program was: 40 ° C for 3 min, then heated to 100 ° C (at a rate of 6 ° C / min), and finally heated to 250 ° C at a rate of 10 ° C / min and maintained for 5 min. The detector and injection port temperatures were both 250°C, and the injection was non-split. Mass spectrometry conditions: EI electron source, electron energy of 70 eV, mass spectrometry scanning range of 35m / z~450m / z. The ion source and interface temperatures were both 250°C. Qualitative method: The qualitative results were compared with the mass spectrum and the WILEY9 database. At the same time, the retention index was calculated using a mixed standard of normal alkanes of C8~C26, and compared with the KI value of the NIST17 database to conduct qualitative analysis of the compounds.

[0105] Table 4 Effect of adding different sugars on the content of flavor substances in roast beef patties

[0106]

[0107]

[0108] As can be seen from Table 4, a total of 35 volatile flavor compounds were screened, including 13 fatty aldehydes, 3 aromatic aldehydes, 4 thiophenes, 3 ketones, 2 pyrazines, 5 alcohols, 2 acids, 3 sulfur-containing compounds, benzothiazole and 2-pentylfuran. Adding glucose, arabinose, galactose and soybean polysaccharides can inhibit lipid oxidation, thereby reducing the content of nonanal and hexanal, and the content of Maillard reaction compounds such as pyrazines, benzothiazole, and dimethyl trisulfide increased. Figure 2It can be seen that methylthiopropionaldehyde, dimethyl disulfide, and dimethyl trisulfide are positively correlated with the formation of heterocyclic amines, and typical lipid oxidation products such as nonanal and hexanal are positively correlated with the formation of heterocyclic amines. Therefore, as an indispensable reactant in the Maillard reaction, the addition of sugar can promote the degree of the Maillard reaction, while slightly inhibiting lipid oxidation or changing the lipid degradation pathway.

[0109] In summary, the soybean polysaccharide prepared by the method of the present invention can stably inhibit the formation of heterocyclic amines in heat-processed meat products, and at the same time improve its flavor characteristics by producing some sulfur-containing compounds, aldehydes, ketones and other aroma components.

[0110] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for improving the flavor of meat products based on soybean polysaccharides while reducing the content of heterocyclic amines, characterized in that: The following steps are involved: (1) mixing soybean dietary fiber with deionized water, adjusting the pH value and then stirring for extraction, and performing solid-liquid separation to obtain a solid phase; (2) mixing the solid phase obtained in step (1) with deionized water, adjusting the pH, extracting, separating the solid and liquid, obtaining the liquid phase, and concentrating to obtain a concentrated solution; (3) mixing the concentrated solution obtained in step (2) with alcohol, separating the solid and the liquid to obtain a solid phase, and drying, crushing and sieving the obtained solid phase to obtain soybean polysaccharide; (4) The soybean polysaccharide obtained in step (3) is mixed with the minced meat, pressed into shape and baked to obtain a meat product.

2. The method according to claim 1, characterized in that In step (1), the weight ratio of the soybean dietary fiber to deionized water is 1:10-20w / v; And / or, the adjusted pH value is 7-8.

3. The method according to claim 1, characterized in that In step (2), the ratio of the solid phase to deionized water is 1:10-20; And / or, the adjusted pH value is 3 to 5; And / or, the extraction condition is 110° C. to 120° C. for 24 h to 30 h.

4. The method according to claim 1, characterized in that: In step (3), the alcohol is ethanol and / or methanol; And / or, the volume ratio of the concentrated liquid to the alcohol is 1:3-5.

5. The method according to claim 1, characterized in that In step (4), the minced meat is obtained by processing fresh meat; the fresh meat is selected from one or more of beef, pork and mutton.

6. The method according to claim 1, characterized in that In step (4), the soybean polysaccharide is added in an amount of 2% to 10%.

7. The method according to claim 1, characterized in that In step (4), the thickness of the meat patties obtained by compression molding is 1.5 cm to 2.5 cm.

8. The method according to claim 1, characterized in that In step (4), the weight of the meat patties obtained by compression molding is 70g to 90g.

9. The method according to claim 1, characterized in that: In step (4), the baking temperature is 180°C to 220°C.

10. The method according to claim 1, characterized in that In step (4), the baking time is 16 minutes to 24 minutes; the baking time on one side is 8 minutes to 12 minutes.

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