A detection method for isolated protein specially used for casual sausages

Abstract

The present invention belongs to the technical field of food detection, and specifically relates to a detection method for isolated protein for casual sausages. The method of the present invention can quickly, conveniently and accurately detect isolated protein for casual sausages by controlling the amount of raw materials and adjusting process parameters, solving the problem of the detection method for isolated protein for casual sausages existing in the industry, and providing a new idea for the detection and application of soy protein isolate.

Description

Technical Field

[0001] The invention belongs to the technical field of food detection, and in particular relates to a detection method for a special isolated protein for casual sausages. Background Art

[0002] Soy protein isolate (SPI), as a plant protein with a wide range of sources and certain good functional properties, is widely used in meat processing. On the one hand, it can improve the product yield, oil and water retention and other qualities of meat products. On the other hand, it makes meat products have the healthy characteristics of low fat and high protein, and is therefore widely favored by consumers.

[0003] Due to the above advantages of soy protein isolate, more and more businesses have begun to use soy protein isolate as a raw material to produce casual sausages, a food that is popular among Chinese consumers. However, not all soy protein isolates are suitable for the production of casual sausages. If inappropriate soy protein isolates are used to produce sausages, not only will the shape of the sausages deteriorate, but also the taste of the sausages will be affected. So, what kind of soy protein isolate can be used in the production of casual sausages? How to judge whether soy protein isolate can be used in the production of casual sausages? These have become problems that trouble businesses and technicians in this field.

[0004] Regarding the detection of soy protein isolate, there are documents that have been disclosed. For example, CN 107063926A discloses a method for detecting soy protein isolate hydrated hot gel, which introduces a vacuum process and detects the strength of the soy protein isolate gel through the steps of mixing, vacuuming, heating, enzyme inactivation and detection. However, the steps for preparing the gel block are cumbersome, the detection efficiency is relatively low, and the results do not disclose whether the soy protein isolate can be directly used in casual sausages. Summary of the invention

[0005] In order to solve the above-mentioned technical problems, the present invention provides a method for detecting isolated protein for casual sausages. By controlling the amount of raw materials and adjusting the process parameters, the detection method of the present invention can quickly, conveniently and accurately detect the isolated protein for casual sausages, thereby solving the problem of the detection method for isolated protein for casual sausages existing in the industry.

[0006] The present invention provides a method for detecting isolated protein for casual sausages, comprising the following steps:

[0007] (1) Add ice water and salt into a food processor in sequence and stir to dissolve;

[0008] (2) After (1) is completely dissolved, add soy protein isolate to a food processor, stir until the protein is fully dissolved in water and dispersed, and then chop and mix at a low speed;

[0009] (3) Continue to turn on the processor to chop and mix at a low speed, then adjust to a high speed gear and continue to chop and mix at a high speed to obtain a protein slurry;

[0010] (4) putting the protein slurry into a gel tank and centrifuging it in a centrifuge;

[0011] (5) Place the centrifuged gel jar in a refrigerator for refrigeration;

[0012] (6) After the refrigeration is completed, the gel tank is taken out, cut and then the gel strength is tested. The ratio of the 7s component to the 11s component in the soy protein isolate in the gel block is also tested.

[0013] Preferably, in (1), the ice water is water at 0 to 4°C, and the amount added is 4.9 to 5.1 times the amount of the soy protein isolate in (2); the stirring is low-speed stirring at 400 rpm for 30 seconds; the amount of salt added is 10:100 to 11:100 of the soy protein isolate in (2).

[0014] Preferably, (2) the medium-low speed chopping speed is 400 rpm and the time is 60 s.

[0015] Preferably, in (3), the low-speed chopping speed is 400 rpm, and the time is 30 s; the high-speed chopping speed is 3000 rpm, and the time is 120 s.

[0016] Preferably, in (4), the time from canning to starting centrifugation is controlled within 30 seconds, the centrifugal speed is 3500 r / min, and the time is 13 minutes.

[0017] Preferably, in (5), the refrigeration time is 2 to 3 hours.

[0018] Preferably, in (6), the pressure value of the gel block is tested by a TA.XT.PLUS texture analyzer, and the ratio of the 7s component to the 11s component of the soy protein isolate in the gel block is tested by the SDS-PAGE method. When the pressure value of the gel block is ≥950g and the ratio of the 7s component to the 11s component of the soy protein isolate is between 0.45 and 0.55, it can be determined that the soy protein isolate can be well applied to the production of casual sausages. At this time, the produced sausages have good toughness and good chewing feel. When the pressure value of the gel block is <950g or the ratio of the 7s component to the 11s component of the soy protein isolate is not between 0.45 and 0.55, it can be determined that the soy protein isolate cannot be applied to the production of casual sausages.

[0019] The beneficial effects of the present invention are:

[0020] (1) The detection method provided by the present invention has simple steps and strong practicality, and can quickly, conveniently and accurately detect the isolated protein for casual sausages, thereby solving the problem of the detection method for isolated protein for casual sausages existing in the industry, and providing a new idea for the detection and application of soy protein isolate;

[0021] (2) The soy protein isolate was treated by the detection method provided by the present invention to obtain a gel and the gel pressure value and the ratio of the 7s component to the 11s component contained in the soy protein isolate were measured. It was clarified that when the gel pressure value was ≥950g and the ratio of the 7s component to the 11s component of the soy protein isolate was between 0.45 and 0.55, the soy protein isolate product could be used to make casual sausages, and the prepared sausages had good toughness and good chewing feeling. The results obtained by the detection method provided by the present invention can directly reflect whether the product can be applied to the production of casual sausages;

[0022] (3) The present invention determines the optimal raw material dosage and process parameters in the detection method, thereby improving the efficiency and accuracy of detecting soy protein isolate. DETAILED DESCRIPTION

[0023] In order to enable those skilled in the art to better understand the present invention, the present invention is further described in conjunction with specific implementation methods.

[0024] Experimental equipment:

[0025] FP3010 food processor;

[0026] TDL-5-A low speed centrifuge.

[0027] Example 1

[0028] (1) Add 250.1 g of ice water and 5.2 g of salt into a food processor in sequence and stir at 400 rpm for 30 seconds to dissolve;

[0029] (2) After (1) is dissolved, add 49 g of soy protein isolate into a food processor and stir at a low speed of 400 rpm for 60 seconds until the protein is fully dissolved and dispersed in water, then stop the machine and scrape the wall;

[0030] (3) Continue to turn on the processor and stir at a low speed of 400 rpm for 30 seconds, then directly chop and stir at a high speed of 10 for 120 seconds to obtain a protein slurry;

[0031] (4) Take 141.5 g of protein slurry and quickly put it into a gel tank, then quickly put it into a centrifuge and centrifuge it at 3500 r / min for 13 min, keeping the time from filling to starting centrifugation within 30 s;

[0032] (5) Seal the centrifuged gel jar with a ziplock bag and place it in a refrigerator for 3 h;

[0033] (6) After refrigeration, the gel was taken out of the gel tank, 1 cm of the bottom of the gel was cut off, and then 30 mm was measured upward along the bottom cut surface to cut a 30 mm thick gel block. Then, the cut gel block with a thickness of 30 mm was placed horizontally under the measuring probe of the TA.XT.PLUS texture analyzer with the upper cut surface facing upward and the measuring surface facing up (the TA.XT.PLUS texture analyzer was turned on and the height was calibrated before the measurement). The gel strength test was carried out. The test was carried out three times, and the three test points were distributed in an equilateral triangle on the surface of the gel block. After the measurement was completed, the average value of the three tests was taken. The measurement result can be directly read on the computer to display the gel strength "gram"; the SDS-PAGE method was used to test the ratio of the 7s component to the 11s component contained in the soy protein isolate in the gel block.

[0034] The soy protein isolate used in this embodiment is produced by Shandong Guohong Biotechnology Co., Ltd. The gel block pressure value tested by TA.XT.PLUS texture analyzer is 960g, and the ratio of 7s component to 11s component contained in the soy protein isolate is 0.45. It can be determined that this soy protein isolate can be well used in the production of casual sausages, and the produced sausages have improved toughness and chewing feel.

[0035] Example 2

[0036] (1) Add 245.9 g of ice water and 4.9 g of salt into a food processor in sequence and stir at 400 rpm for 30 seconds to dissolve;

[0037] (2) After (1) is dissolved, add 49 g of soy protein isolate into a food processor and stir at a low speed of 400 rpm for 60 seconds until the protein is fully dissolved and dispersed in water, then stop the machine and scrape the wall;

[0038] (3) Continue to turn on the food processor and stir at a low speed of 400 rpm for 30 seconds, then directly chop and stir at high speed at level 10 for 120 seconds;

[0039] (4) Take 139.5 g of protein slurry and quickly put it into a gel tank, then quickly put it into a centrifuge and centrifuge it at 3500 r / min for 13 min, keeping the time from filling to starting centrifugation within 30 s;

[0040] (5) Seal the centrifuged gel jar with a ziplock bag and place it in a refrigerator for 3 h;

[0041] (6) After refrigeration, the gel was taken out of the gel tank, 1 cm of the bottom of the gel was cut off, and then 30 mm was measured upward along the bottom cut surface to cut a 30 mm thick gel block. Then, the cut gel block with a thickness of 30 mm was placed horizontally under the measuring probe of the TA.XT.PLUS texture analyzer with the upper cut surface facing upward and the measuring surface facing up (the TA.XT.PLUS texture analyzer was turned on and the height was calibrated before the measurement). The gel strength test was carried out. The test was carried out three times, and the three test points were distributed in an equilateral triangle on the surface of the gel block. After the measurement was completed, the average value of the three tests was taken. The measurement result can be directly read on the computer to display the gel strength "gram"; the SDS-PAGE method was used to test the ratio of the 7s component to the 11s component contained in the soy protein isolate in the gel block.

[0042] The soy protein isolate used in this embodiment is produced by Shandong Guohong Biotechnology Co., Ltd. The gel block pressure value tested by TA.XT.PLUS texture analyzer is 990g, and the ratio of 7s component to 11s component contained in the soy protein isolate is 0.49. It can be determined that this soy protein isolate can be well used in the production of casual sausages, and the produced sausages have improved toughness and chewing feel.

[0043] Example 3

[0044] (1) Add 249.3 g of ice water and 5.4 g of salt into a food processor in sequence and stir at 400 rpm for 30 seconds to dissolve;

[0045] (2) After (1) is dissolved, add 49.4 g of soy protein isolate into a food processor and stir at a low speed of 400 rpm for 60 seconds until the protein is fully dissolved and dispersed in water, then stop the machine and scrape the wall;

[0046] (3) Continue to turn on the food processor and stir at a low speed of 400 rpm for 30 seconds, then directly chop and stir at high speed at level 10 for 120 seconds;

[0047] (4) Take 138.7 g of protein slurry and quickly put it into a gel tank, then quickly put it into a centrifuge and centrifuge it at 3500 r / min for 13 min, keeping the time from filling to starting centrifugation within 30 s;

[0048] (5) Seal the centrifuged gel jar with a ziplock bag and place it in a refrigerator for 3 h;

[0049] (6) After refrigeration, the gel was taken out of the gel tank, 1 cm of the bottom of the gel was cut off, and then 30 mm was measured upward along the bottom cut surface to cut a 30 mm thick gel block. Then, the cut gel block with a thickness of 30 mm was placed horizontally under the measuring probe of the TA.XT.PLUS texture analyzer with the upper cut surface facing upward and the measuring surface facing up (the TA.XT.PLUS texture analyzer was turned on and the height was calibrated before the measurement). The gel strength test was carried out. The test was carried out three times, and the three test points were distributed in an equilateral triangle on the surface of the gel block. After the measurement was completed, the average value of the three tests was taken. The measurement result can be directly read on the computer to display the gel strength "gram"; the SDS-PAGE method was used to test the ratio of the 7s component to the 11s component contained in the soy protein isolate in the gel block.

[0050] The soy protein isolate used in this embodiment is produced by Shandong Guohong Biotechnology Co., Ltd. The gel block pressure value tested by TA.XT.PLUS texture analyzer is 955g, and the ratio of 7s component to 11s component contained in the soy protein isolate is 0.51. It can be determined that this soy protein isolate can be well used in the production of casual sausages, and the produced sausages have improved toughness and chewing feel.

[0051] Example 4

[0052] This example explores the amount of salt added. Based on the raw material dosage and test method in Example 1, the effect of the amount of salt added on the gel pressure value and the ratio of the 7s component to the 11s component contained in the soy protein isolate is explored. The specific results are shown in Tables 1 and 2:

[0053] Table 1 Effect of salt content on gel pressure value

[0054]

[0055] Table 2 Effect of the ratio of 7s component to 11s component in soy protein isolate

[0056]

[0057] It can be seen from Table 1 that when the amount of salt and the amount of soy protein isolate are not between 10:100 and 11:100, the gel pressure value is less than 950g, and the 7s / 11s value is not between 0.45 and 0.55, which does not meet the standards for producing casual sausages.

[0058] Example 5

[0059] This example explores the refrigeration time. On the basis of Example 1, the effect of the refrigeration time on the gel pressure value and the ratio of the 7s component to the 11s component contained in the soy protein isolate is explored. The specific results are shown in Table 3:

[0060] Table 3

[0061] project 7s / 11s Gel block pressure value Not refrigerated 0.37 369 Refrigeration time 1h 0.42 598 Refrigeration time 2h 0.53 712 Refrigeration time 3h 0.55 915 Refrigeration time 4h 0.56 1015 Refrigeration time 5h 0.57 1025 Refrigeration time 6h 0.43 1069 Refrigeration time 7h 0.39 1298 Refrigeration time 8h 0.28 1458

[0062] It can be seen from Table 3 that with the extension of refrigeration time, the ratio of 7s component to 11s component first increases and then decreases. When the ratio is between 0.45 and 0.55, it can be used in sausages. At this time, the toughness of the sausages is improved and the chewiness is better. The taste of sausages with lower or higher component ratios is poor. When the refrigeration time is 2 to 3 hours, the ratio of 7s component to 11s component meets the standard for producing casual sausages.

[0063] Example 6

[0064] This example explores the chopping time. On the basis of Example 1, the effect of the high-speed chopping time in step (3) on the gel pressure value and the ratio of the 7s component to the 11s component contained in the soy protein isolate is explored. The specific results are shown in Table 4:

[0065] Table 4

[0066]

[0067] It can be seen from Table 4 that when the high-speed chopping time in step (3) is 120 s, the gel block pressure value is greater than 950 g, and the ratio of the 7s component to the 11s component is between 0.45 and 0.55, which meets the standards for producing casual sausages.

Claims

1. A method for detecting isolated protein for casual sausages, characterized in that: The following steps are involved: (1) Add 250.1 g of ice water and 5.2 g of salt into a food processor in sequence and stir at 400 rpm for 30 seconds to dissolve; (2) After (1) is dissolved, add 49 g of soy protein isolate into the food processor and stir at a low speed of 400 rpm for 60 seconds until the protein is fully dissolved and dispersed in water, then stop the machine and scrape the wall; (3) Continue to turn on the processor and stir at a low speed of 400 rpm for 30 seconds, then directly chop and stir at high speed at level 10 for 120 seconds to obtain a protein slurry; (4) Take 141.5 g of protein slurry and quickly put it into the gel tank. Then put it into the centrifuge and centrifuge it at 3500 r / min for 13 min. Keep the time from filling to starting centrifugation within 30 s. (5) Seal the centrifuged gel jar with a ziplock bag and place it in the refrigerator for 3 hours; (6) After refrigeration, take the gel out of the gel tank, cut off 1 cm from the bottom of the gel, and then measure 30 mm upward along the bottom cut surface to cut a 30 mm thick gel block. Then, place the cut 30 mm thick gel block horizontally under the measuring probe of the TA.XT.PLUS texture analyzer with the upper cut surface facing upward and the measuring surface facing up. Before the measurement, turn on the TA.XT.PLUS texture analyzer and perform height calibration to test the gel strength. The test is carried out three times, and the three test points are distributed in an equilateral triangle on the surface of the gel block. After the measurement is completed, take the average value of the three tests. The measurement result can be directly read on the computer, showing the gel strength in grams; The SDS-PAGE method was used to test the ratio of 7s component to 11s component in the soy protein isolate in the gel block; the pressure value of the gel block was measured to be 960g, and the ratio of 7s component to 11s component in the soy protein isolate was 0.45.

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