Polysaccharide anthocyanin additives and preparation methods thereof and applications in meat products

Abstract

The present invention relates to a polysaccharide anthocyanin additive, a preparation method thereof and an application in meat products. The additive is formed by compounding regenerated chitin and anthocyanin, and the unique sugar ring structure of regenerated chitin is utilized to stabilize the characteristics of fat and anthocyanin synergistically stabilizing vegetable oil, so as to prepare a more stable pre-emulsified vegetable oil with vegetable oil. Since regenerated chitin has good water holding capacity and emulsification capacity, and anthocyanin has a strong antioxidant effect, the two can synergistically improve the gel properties and oxidative stability of myofibrillar protein emulsified gel products under low-salt conditions. Provided is an additive and processing method for low-salt emulsified meat products with excellent quality, nutrition and health, and wide application.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a polysaccharide anthocyanin additive, a preparation method thereof and application thereof in meat products. Background Art

[0002] Sausages and western-style ham are emulsified meat products that are widely welcomed by consumers. In order to improve the texture, juiciness and water retention of such products during processing, sodium chloride is often added to increase the dissolution of myofibrillar protein so that the emulsified sausage forms a good gel structure after cooking. The sodium chloride content in traditional emulsified meat products is higher than 2%, and a large number of studies have found that excessive intake of sodium ions will increase the incidence of hypertension and cardiovascular diseases. Therefore, reducing the salt content in such emulsified meat products without reducing the quality of the meat products, that is, developing low-salt emulsified meat products, has great market potential and consumer demand.

[0003] The emulsification gel properties of myofibrillar protein are the decisive factors for forming the unique texture, water retention, emulsification and sensory properties of meat products. Therefore, improving the gel properties of myofibrillar protein emulsification gel of meat products under low-salt conditions is the key to improving the quality of emulsified meat products under low-salt conditions.

[0004] The addition of hydrophilic colloids can improve the quality of gel meat products and has the potential to reduce the amount of sodium chloride added in emulsified meat products. It has been reported that the quality of myofibrillar protein gel in meat products under low-salt conditions was improved by adding konjac glucomannan, soy protein, etc. However, there is no relevant research based on poorly soluble polysaccharides to improve the emulsified gel properties of myofibrillar protein under low-salt conditions. Chitin is the second largest polysaccharide resource in nature after cellulose. It is widely derived from shrimp and crab shells, food processing waste. At present, chitin is rarely used directly in the field of meat products. This is because chitin is poorly soluble in water, and water-insoluble particles will cause it to be unevenly distributed in meat products, making the taste rough. Its derivative chitosan can only be dissolved in acidic conditions and is not suitable for meat product systems with neutral pH.

[0005] In addition, lipid oxidation and protein oxidation are the main problems that affect the sensory and nutritional properties of meat products, affecting the shelf life of such emulsified meat products. In order to alleviate the oxidation of meat products, synthetic antioxidants such as BHT, BHA, etc. are often added in production. As people favor natural food additives, adding natural antioxidants to meat products has become a current research hotspot. In addition, traditional emulsified meat products usually use animal fats such as pig fat, which makes the saturated fat content in meat products high, and long-term and large-scale consumption is not good for human health. Summary of the invention

[0006] The present invention provides a polysaccharide anthocyanin additive and its preparation method and application in meat products. The present invention first obtains regenerated chitin by a dissolution regeneration method, obtains a regenerated chitin dispersion and mixes it with anthocyanin solution to form an additive, mixes it with vegetable oil to obtain pre-emulsified vegetable oil, and processes myofibrillar protein; on the one hand, the water holding capacity of regenerated chitin and its interaction with myofibrillar protein are used to improve the gel properties of myofibrillar protein emulsion gel under low-salt conditions; on the other hand, the excellent antioxidant properties of anthocyanin are used to inhibit the oxidation of vegetable oil, thereby improving the oxidative stability of the emulsion gel. Thus, a processing method for low-salt emulsified meat products with excellent quality, nutrition and health and wide application is provided.

[0007] The solution of the present invention to solve the above technical problems is as follows: a polysaccharide anthocyanin additive, wherein the weight ratio of the raw materials of the additive is 1 part of anthocyanin, 1 to 4 parts of regenerated chitosan and 100 to 1000 parts of water.

[0008] Preferably, the weight ratio of the raw materials of the additive is 1 part of anthocyanin, 1.5 parts of regenerated chitosan and 250 parts of water.

[0009] The preparation method based on the polysaccharide anthocyanin additive as described above is characterized by comprising the following steps:

[0010] 1) treating chitosan to obtain regenerated chitosan;

[0011] 2) preparing a regenerated chitosan dispersion, adjusting the pH, and homogenizing (using a high-pressure homogenizer or ultrasonic treatment for 10 minutes) to obtain a stable regenerated chitosan dispersion;

[0012] 3) preparing an anthocyanin aqueous solution and uniformly mixing it with the regenerated chitosan dispersion to obtain an additive.

[0013] Preferably, the step 1) of treating chitosan comprises: wetting chitosan with water, adding phosphoric acid, stirring to obtain chitosan dispersion, shaking and incubating at low temperature (5°C) to obtain chitosan phosphoric acid solution, diluting with water, standing, centrifuging, collecting precipitates, washing and centrifuging until the pH of the supernatant is constant, and obtaining regenerated chitosan in a precipitated state;

[0014] Preferably, the solid-liquid ratio of chitosan, wetting water and phosphoric acid is 1 g:3.5-4.5 mL:35-42 mL; and the volume ratio of dilution water and phosphoric acid is 4-6:1.

[0015] Preferably, in step 2), the concentration of the regenerated chitin dispersion is 0.5-2wt%, and the final pH is 5-7; more preferably, the concentration of the regenerated chitin dispersion is 1wt%, and the final pH is 6.5; preferably, in step 3), the concentration of the anthocyanin aqueous solution is 0.5-2wt%; more preferably, the concentration of the anthocyanin aqueous solution is 1wt%, and the pH is 6.5.

[0016] A pre-emulsifier for low-salt emulsified meat products, the raw materials of the pre-emulsifier include any one of the polysaccharide anthocyanin additives described above and vegetable oil, and the volume ratio of the vegetable oil to the additive is 1:3-5.

[0017] Preferably, the vegetable oil is any one of olive oil, peanut oil, soybean oil and corn oil, or a combination of several of them.

[0018] The method for preparing the pre-emulsifier for low-salt emulsified meat products comprises the following steps: mixing the additive with the vegetable oil, and homogenizing (using a high-speed shear homogenizer with a rotation speed set at 12000 r / min) to obtain the pre-emulsifier.

[0019] The present invention also provides application of the pre-emulsifier for low-salt emulsified meat products in processed meat products.

[0020] The beneficial effects of the present invention are as follows:

[0021] 1. The present invention treats chitin by a dissolution regeneration method to improve its dispersion performance in water and make full use of the good water holding capacity and emulsification capacity of chitin; by combining anthocyanins with regenerated chitin, on the one hand, the emulsification properties of chitin particles are enhanced, and the particle size of pre-emulsified vegetable oil is reduced, so that the microstructure of the emulsion gel can be made denser; on the other hand, anthocyanins can also interact with myofibrillar protein, thereby enhancing the gel strength of myofibrillar protein emulsion gel and improving the water and oil retention effect of the emulsion gel. In terms of improving the emulsion gel properties of myofibrillar protein, chitin particles and anthocyanins have a synergistic effect, which can achieve the effect of 1+1>2. In addition, the strong antioxidant effect of anthocyanins can also delay the oxidation of fat, thereby improving the oxidative stability of the emulsion gel.

[0022] 2. The present invention applies pre-emulsification technology and utilizes the unique sugar ring structure of regenerated chitin to stabilize fat, and utilizes its synergistic stabilization property with anthocyanins to prepare more stable pre-emulsified vegetable oil, which significantly improves the water retention and gelation capacity of myofibrillar protein emulsion gel under low-salt conditions, and also simulates the taste and texture of fat; vegetable oil can replace animal fat to produce low-salt and low-fat meat products, thereby effectively reducing the saturated fat content, and anthocyanins and chitin are both natural materials, which are more beneficial to health.

[0023] In summary, the present invention provides a complex of regenerated chitin anthocyanin added to myofibrillar protein under low salt content conditions and a preparation method thereof, which can improve the water retention and texture properties of myofibrillar protein emulsion gel under low salt conditions, reduce the amount of salt added and obtain meat products with higher nutritional value.

[0024] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings. The specific implementation of the present invention is given in detail by the following embodiments and their accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 : A is a microscopic microscope image of the pre-emulsified soybean oil prepared in Comparative Example 1; B is a microscopic microscope image of the pre-emulsified soybean oil prepared in Example 2; C is a microscopic microscope image of the pre-emulsified soybean oil prepared in Example 1;

[0026] Figure 2 It is a statistical diagram of the particle size of the pre-emulsified soybean oil prepared in Example 1, Example 2, and Comparative Example 1;

[0027] Figure 3 This is a trend chart of the production of oil hydroperoxides by the emulsion gels prepared in Example 1, Example 2, and Comparative Example 1 of the present invention within 16 days;

[0028] Figure 4 This is a trend chart of the malondialdehyde produced by the emulsion gels prepared in Example 1, Example 2 and Comparative Example 1 of the present invention within 16 days. DETAILED DESCRIPTION

[0029] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0030] Example 1

[0031] 1. Preparation of regenerated chitosan: Chitosan is moistened with water, and then phosphoric acid is added to obtain a chitosan dispersion, and a clear and transparent chitosan phosphoric acid solution is obtained by low temperature incubation, and the solution is diluted with water, allowed to stand, and centrifuged. The precipitate is collected, washed, and centrifuged until the pH of the supernatant is constant to obtain regenerated chitosan; wherein the ratio of chitosan, moistening water, and phosphoric acid is 1:4.5:40 g / mL / mL; and the ratio of dilution water to phosphoric acid is 4-6:1 mL / mL;

[0032] 2. Preparation of regenerated chitosan dispersion: Determine the concentration of regenerated chitosan and dilute it to a mass concentration of 1%, adjust the pH to 5, use a high-pressure homogenizer or ultrasonic treatment for 10 minutes to obtain a stable regenerated chitosan dispersion, and then adjust the pH to 6.5;

[0033] 3. Preparation of regenerated chitin anthocyanin complex dispersion: prepare an anthocyanin aqueous solution (mass concentration of 1%, pH 6.5), mix it with the regenerated chitin dispersion at a mass ratio of 2:3, and stir magnetically for 30 minutes;

[0034] 4. Preparation of pre-emulsified soybean oil: adding soybean oil to the aqueous solution of the regenerated chitin anthocyanin complex, with the volume ratio of the oil phase to the water phase being 1:4, and fully mixing with the aqueous solution of the regenerated chitin anthocyanin complex, and then homogenizing in a high-speed shear homogenizer at a speed of 12000r / min to obtain pre-emulsified soybean oil;

[0035] 5. Preparation of MP emulsion gel: After removing visible fat and connective tissue from pork, extract myofibrillar protein (MP). Emulsified soybean oil and a certain volume of myofibrillar protein were fully mixed to make the myofibrillar protein of the final system 35mg / ml, and the final concentration of NaCl was 0.3mol / L. Homogenize twice with a high-speed homogenizer at 0-4℃ under ice bath conditions, centrifuge at 1000g for 5min at 4℃, put into a cup and seal it after removing bubbles, heat it in an 80℃ water bath for 30min, and immediately put the sample into an ice-water mixture to cool for 30min after heating, and then put it in a 4℃ refrigerator overnight.

[0036] Example 2

[0037] 1. Preparation of regenerated chitosan: Chitosan is moistened with water, and then phosphoric acid is added to obtain a chitosan dispersion, and a clear and transparent chitosan phosphoric acid solution is obtained by low temperature incubation, and the solution is diluted with water, allowed to stand, and centrifuged. The precipitate is collected, washed, and centrifuged until the pH of the supernatant is constant to obtain regenerated chitosan; wherein the ratio of chitosan, moistening water, and phosphoric acid is 1:4.5:40 g / mL / mL; and the ratio of dilution water to phosphoric acid is 4-6:1 mL / mL;

[0038] 2. Preparation of regenerated chitosan dispersion: Determine the concentration of regenerated chitosan and dilute it to a mass concentration of 1%, adjust the pH to 5, use a high-pressure homogenizer or ultrasonic treatment for 10 minutes to obtain a stable regenerated chitosan dispersion, and then adjust the pH to 6.5;

[0039] 3. Preparation of regenerated chitin anthocyanin complex dispersion: prepare an anthocyanin aqueous solution (mass concentration of 1%, pH 6.5), mix it with the regenerated chitin dispersion at a mass ratio of 1:4, and stir magnetically for 30 minutes;

[0040] 4. Preparation of pre-emulsified soybean oil: adding soybean oil to the aqueous solution of the regenerated chitin anthocyanin complex, with the volume ratio of the oil phase to the water phase being 1:4, and fully mixing with the aqueous solution of the regenerated chitin anthocyanin complex, and then homogenizing in a high-speed shear homogenizer at a speed of 12000r / min to obtain pre-emulsified soybean oil;

[0041] 5. Preparation of MP emulsion gel: After removing visible fat and connective tissue from pork, extract myofibrillar protein (MP). Emulsified soybean oil and a certain volume of myofibrillar protein were fully mixed to make the myofibrillar protein of the final system 35mg / ml, and the final concentration of NaCl was 0.3mol / L. Homogenize twice with a high-speed homogenizer at 0-4℃ under ice bath conditions, centrifuge at 1000g for 5min at 4℃, put into a cup and seal it after removing bubbles, heat it in an 80℃ water bath for 30min, and immediately put the sample into an ice-water mixture to cool for 30min after heating, and then put it in a 4℃ refrigerator overnight.

[0042] Comparative Example 1

[0043] 1. Preparation of regenerated chitosan: Chitosan is moistened with water, and then phosphoric acid is added to obtain a chitosan dispersion, and a clear and transparent chitosan phosphoric acid solution is obtained by low temperature incubation, and the solution is diluted with water, allowed to stand, and centrifuged. The precipitate is collected, washed, and centrifuged until the pH of the supernatant is constant to obtain regenerated chitosan; wherein the ratio of chitosan, moistening water, and phosphoric acid is 1:4.5:40 g / mL / mL; and the ratio of dilution water to phosphoric acid is 4-6:1 mL / mL;

[0044] 2. Preparation of regenerated chitosan dispersion: Determine the concentration of regenerated chitosan and dilute it to a mass concentration of 1%, adjust the pH to 5, use a high-pressure homogenizer or ultrasonic treatment for 10 minutes to obtain a stable regenerated chitosan dispersion, and then adjust the pH to 6.5;

[0045] 3. Preparation of pre-emulsified soybean oil: adding soybean oil to the regenerated chitosan aqueous solution, with the volume ratio of oil phase to water phase being 1:4, and then homogenizing in a high-speed shear homogenizer at a speed of 12000r / min to obtain pre-emulsified soybean oil;

[0046] 4. Preparation of MP emulsion gel: After removing visible fat and connective tissue from pork, extract myofibrillar protein (MP). The above-mentioned pre-emulsified soybean oil and a certain volume of myofibrillar protein are fully mixed so that the myofibrillar protein of the final system is 35 mg / ml and the final concentration of NaCl is 0.3 mol / L. Homogenize twice at 0-4°C with a high-speed homogenizer under ice bath conditions, centrifuge at 1000g for 5 minutes at 4°C, put into a cup and seal it after removing bubbles, heat it in an 80°C water bath for 30 minutes, and immediately put the sample into an ice-water mixture to cool for 30 minutes after heating, and then put it in a 4°C refrigerator overnight.

[0047] Comparative Example 2

[0048] 1. Preparation of anthocyanin pre-emulsified liquid: prepare anthocyanin aqueous solution (mass concentration is 1%), adjust the pH to 6.5, add soybean oil to the anthocyanin aqueous solution, the volume ratio of oil phase to water phase is 1:4, mix and homogenize in a high-speed shear homogenizer at a speed of 12000r / min to obtain anthocyanin pre-emulsified soybean oil;

[0049] 2. Preparation of MP emulsion gel: After removing visible fat and connective tissue from pork, extract myofibrillar protein (MP). Take a certain volume of anthocyanin pre-emulsion and a certain volume of myofibrillar protein and mix them thoroughly so that the myofibrillar protein of the final system is 35 mg / ml and the final concentration of NaCl is 0.3 mol / L. Homogenize twice at 0-4°C with a high-speed homogenizer under ice bath conditions, centrifuge at 1000g for 5 minutes at 4°C, put into a cup and seal it after removing bubbles, heat it in an 80°C water bath for 30 minutes, and immediately put the sample into an ice-water mixture to cool for 30 minutes after heating, and then put it in a 4°C refrigerator overnight.

[0050] Comparative Example 3

[0051] 1. Preparation of MP emulsion gel: After removing visible fat and connective tissue from pork, extract myofibrillar protein (MP). Take water, oil (the volume ratio of oil phase to water phase is 1:4) and a certain volume of myofibrillar protein and mix them thoroughly so that the myofibrillar protein of the final system is 35mg / ml, and the final concentration of NaCl is 0.3mol / L. Homogenize twice at 0-4℃ with a high-speed homogenizer under ice bath conditions, centrifuge at 1000g for 5min at 4℃, put into a cup and seal it after removing bubbles, heat it in an 80℃ water bath for 30min, and immediately put the sample into an ice-water mixture to cool for 30min after heating, and then put it in a 4℃ refrigerator overnight.

[0052] Before measuring the gel properties, the MP emulsion gel samples prepared in each example and comparative example were taken out of the refrigerator and equilibrated at room temperature for 2 hours, and then the gel strength test and water retention test were performed. The results are shown in Table 1.

[0053] Table 1

[0054] Gel strength (g) Water retention Example 1 225 97％ Example 2 190 95％ Comparative Example 1 168 91％ Comparative Example 2 167 89％ Comparative Example 3 137 81％

[0055] As can be seen from Table 1, regenerated chitin colloidal particles and anthocyanins can synergistically improve the emulsified gel properties of pork myofibrillar protein under low-salt conditions. Under the same solid concentration conditions, the combined use of regenerated chitin colloidal particles and anthocyanins can maximize the gel strength and water retention of pork myofibrillar protein emulsion gel in the low-salt group, and can achieve the effect of 1+1>2, indicating that the combined use of regenerated chitin and anthocyanins can synergistically improve the gel properties of pork myofibrillar protein emulsion gel under low-salt conditions.

[0056] The pre-emulsified soybean oil prepared in Examples 1, 2 and Comparative Example 1 was observed under an optical microscope. Figure 1 (C), Example 2 corresponds to Figure 1 (B), Comparative Example 1 corresponds to Figure 1 (A); and count the particle size of latex particles in the emulsion, such as Figure 2 As shown, Example 1 is recorded as CP-AN (3:2), Example 2 is recorded as CP-AN (4:1), and Comparative Example 1 is recorded as CP. When chitosan colloidal particles and anthocyanins are used in combination, the two can synergistically stabilize the soybean oil water-in-oil emulsion. At the same solid concentration, when the mass ratio of the two is 3:2, the particle size of the stabilized water-in-oil emulsion is the smallest. Anthocyanins alone have poor emulsification properties and cannot stabilize soybean oil to form an emulsion.

[0057] The content of oxidation products produced by the emulsion gels prepared in Examples 1 and 2 and Comparative Example 1 at 50° C. over storage time is as follows: Figure 3-4 As shown, Example 1 is recorded as CP-AN (3:2), Example 2 is recorded as CP-AN (4:1), and Comparative Example 1 is recorded as CP. When chitosan colloidal particles (CP) and anthocyanidins (AN) are used in combination to stabilize soybean oil emulsion, at the same solid concentration, when the mass ratio of the two is 3:2, the content of oil oxidation products in the stabilized water-in-oil emulsion is the lowest, indicating that under this condition, the two can most significantly inhibit the oxidation of oil when used in combination.

[0058] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any ordinary technician in the industry can smoothly implement the present invention as shown in the drawings and described above. However, any equivalent changes, modifications and evolutions made by technicians familiar with the profession without departing from the scope of the technical solution of the present invention using the technical content disclosed above are all equivalent embodiments of the present invention. At the same time, any equivalent changes, modifications and evolutions made to the above embodiments based on the essential technology of the present invention are still within the protection scope of the technical solution of the present invention.

Claims

1. A polysaccharide anthocyanin additive, characterized in that: The weight ratio of the raw materials of the additive is 1 part of anthocyanin, 1 to 4 parts of regenerated chitosan and 100 to 1000 parts of water; The preparation method of the regenerated chitosan is as follows: chitosan is moistened with water, phosphoric acid is added, stirred to obtain a chitosan dispersion, incubated at low temperature to obtain a chitosan phosphoric acid solution, diluted with water, allowed to stand, centrifuged, and the precipitate is collected, washed, and centrifuged until the pH of the supernatant is constant to obtain the regenerated chitosan.

2. The polysaccharide anthocyanin additive according to claim 1, characterized in that: The weight ratio of the raw materials of the additive is 1 part of anthocyanin, 1.5 parts of regenerated chitosan and 250 parts of water.

3. A method for preparing a polysaccharide anthocyanin additive according to any one of claims 1-2, characterized in that: The following steps are involved: 1) Chitosan is moistened with water, phosphoric acid is added, stirred to obtain a chitosan dispersion, incubated at low temperature to obtain a chitosan phosphoric acid solution, diluted with water, allowed to stand, centrifuged, the precipitate is collected, washed with water, centrifuged until the pH of the supernatant is constant, and regenerated chitosan is obtained; 2) preparing a regenerated chitosan aqueous dispersion with a concentration of 0.5 to 2 wt%, adjusting the pH, and adjusting the pH to 6 to 7 again after mechanical force treatment to obtain a stable regenerated chitosan dispersion; 3) preparing an anthocyanin aqueous solution with a concentration of 0.5-2 wt % and a pH of 6-7, and mixing it evenly with the regenerated chitosan dispersion to obtain an additive.

4. A method for preparing a polysaccharide anthocyanin additive according to claim 3, characterized in that: In the step 1), the solid-liquid ratio of chitosan, wetting water and phosphoric acid is 1 g: 3.5-4.5 mL: 35-42 mL; and the volume ratio of dilution water and phosphoric acid is 4-6:

1.

5. A pre-emulsifier for low-salt emulsified meat products, characterized in that: The raw materials of the pre-emulsifier include the polysaccharide anthocyanin additive according to any one of claims 1-2 and vegetable oil, and the volume ratio of the vegetable oil to the additive is 1:3-5.

6. A pre-emulsifier for low-salt emulsified meat products according to claim 5, characterized in that: The vegetable oil is any one of olive oil, peanut oil, soybean oil and corn oil or a combination of several of them.

7. A method for preparing a pre-emulsifier for low-salt emulsified meat products according to any one of claims 5-6, characterized in that: The method comprises the following steps: mixing the additive with the vegetable oil, and performing homogenization treatment to obtain a pre-emulsifier.

8. Use of the pre-emulsifier for low-salt emulsified meat products according to any one of claims 5-6 in meat products.

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