Highly stable salt-free meat and egg protein beverage and method for preparing the same

Abstract

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food, in particular to a high-stability salt-free meat protein beverage and a preparation method thereof. BACKGROUND

[0002] Protein is a key nutrient for muscle growth and tissue repair in the body, and the common sources of protein dietary supplements are mainly milk, soybeans or eggs. Compared with plant proteins and other animal-derived proteins, meat proteins can be efficiently digested and absorbed by the human body. More importantly, meat proteins are rich in all essential amino acids required by the human body and do not contain limiting amino acids, especially high content of leucine, which is of great significance for promoting muscle growth and repair. However, processed foods with meat as the main ingredient are mostly in the form of bars, powders, jerky, etc., and functional beverages based on meat protein have not been widely popularized on the market.

[0003] The salt solubility and heat sensitivity of meat protein are the main reasons for limiting the development of meat protein functional beverages. At present, many efficient processing technologies have been proposed at home and abroad to improve the water solubility of meat protein, such as high-pressure homogenization, ultrasonic treatment, deacetylation, and saccharification. Although the above strategies have been proven to significantly improve the water solubility of myofibrils, there are still certain limitations for the development of meat protein beverages due to the complex operation, high equipment cost, etc. The heat instability of water-soluble meat protein is another major challenge to the production of functional beverages, and the above strategies to improve water solubility do not solve the heat sensitivity problem of meat protein.

[0004] In addition, to ensure the water solubility of meat protein beverages, the salt in the protein extraction process is usually not removed, but the salt-containing protein will increase the saltiness of the beverage, affecting or limiting the development of multi-flavor meat protein beverages, and at the same time, excessive intake of salt does not meet the consumers' demand for healthy drinks.

[0005] Therefore, how to develop a high-stability salt-free meat protein beverage has become a problem to be solved by those skilled in the art. SUMMARY

[0006] Therefore, the technical problem to be solved by the present application is to overcome the defects of poor water solubility and heat stability of meat protein and the influence of salt on beverage quality, so as to provide a high-stability salt-free meat protein beverage and a preparation method thereof.

[0007] To achieve the above purpose, the present application provides the following technical solutions:

[0008] In a first aspect, the present application provides a preparation method of a high-stability salt-free meat protein beverage, comprising the following steps:

[0009] (1) extracting myofibrillar protein from chicken, washing the myofibrillar protein with water to remove salt from the myofibrillar protein, and obtaining salt-free myofibrillar protein;

[0010] (2) dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution;

[0011] (3) dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution, and mixing uniformly to obtain a high-stability salt-free meat protein beverage.

[0012] Further, in step (1), the method for extracting myofibrillar protein from chicken comprises:

[0013] After the chicken is removed of fat and connective tissue, the chicken is ground into meat paste; the meat paste is mixed with a standard salt solution and homogenized, and the precipitate is obtained by centrifugation, and the operation is repeated 1-3 times; the precipitate is mixed with a KCl solution and homogenized, and the precipitate is obtained by centrifugation, and the operation is repeated 1-3 times, to obtain myofibrillar protein.

[0014] Further, the mass ratio of the meat paste to the standard salt solution is 1:4.

[0015] Further, the standard salt solution comprises 0.1M KCl, 20mM K2HPO4 / KH2PO4, 2mM EGTA, 1mM MgCl2, and pH 7.0.

[0016] Further, the mass ratio of the precipitate to the KCl solution is 1:4.

[0017] Further, the concentration of the KCl solution is 0.1M.

[0018] Further, the homogenization condition is 8000rpm, 1min, once every 20s, and 4℃.

[0019] Further, the centrifugation condition is 2000-5000rpm, 10min, and 4℃.

[0020] Further, in step (2), the method for washing the myofibrillar protein with water to remove salt from the myofibrillar protein comprises:

[0021] The myofibrillar protein is mixed with ultrapure water and homogenized, and the precipitate is obtained by centrifugation, and the operation is repeated 1-2 times, to obtain salt-free myofibrillar protein.

[0022] Further, the mass ratio of the myofibrillar protein to the ultrapure water is 1:4.

[0023] Further, in step (2), the protein concentration in the salt-free myofibrillar protein solution is <3.0wt%, and preferably 2.0wt%.

[0024] Further, in step (3),

[0025] The average number of carboxymethyl groups substituted on the glucose unit in the high-charge-density sodium carboxymethyl cellulose is 0.9;

[0026] In the high-stability salt-free meat protein beverage, the mass ratio of the high-charge-density sodium carboxymethyl cellulose and the protein is 1:10 to 1:20; and the mixing condition is stirring at 800 to 1500 rpm for 60 min until fully dissolved.

[0027] Further, the method further comprises the step of sterilizing the high-stability salt-free meat protein beverage.

[0028] Further, the sterilization process is heating at 65 to 80 DEG C for 30 min, and then cooling in an ice water bath.

[0029] In a second aspect, the application provides a high-stability salt-free meat protein beverage prepared by the method.

[0030] The technical scheme of the application has the following advantages:

[0031] The application first removes salt from myofibrillar protein by water washing to obtain salt-free myofibrillar protein, then dissolves the salt-free myofibrillar protein with water to obtain a salt-free myofibrillar protein solution, and finally dissolves high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution, mixes uniformly, and obtains a high-stability salt-free meat protein beverage. The application uses the food additive sodium carboxymethyl cellulose with high safety to realize the double-effect regulation of "solubilization-stabilization" of meat protein in a salt-free solution, which has a significant advantage over low-charge-density sodium carboxymethyl cellulose or other polysaccharides. High-charge-density sodium carboxymethyl cellulose combines with meat protein in a non-covalent form to form a complex, changes the charge properties of meat protein, hinders the self-assembly behavior of myofibrils, and inhibits aggregation, thereby improving the water solubility of meat protein. In addition, the steric hindrance effect and electrostatic repulsion of high-charge-density sodium carboxymethyl cellulose greatly improve the thermal stability of meat protein, effectively avoiding the instability effect of meat protein during heat processing.

[0032] The meat protein beverage provided by the application removes salt during the extraction of myofibrillar protein, avoids the limitation of salt taste on the development of various functional flavor protein beverages, and at the same time, the salt-free beverage also avoids the cardiovascular diseases and other diseases induced by excessive intake of salt by consumers, which meets the needs of consumers for healthy drinks.

[0033] The present application uses high-charge-density sodium carboxymethyl cellulose to solubilize meat protein, and thus a clear and transparent beverage product with excellent stability can be obtained. Compared with the physical processing solubilization strategy, such as high-pressure homogenization, large production equipment is not needed, low power consumption is achieved, the production site is broken through, and certain economic advantages are achieved. BRIEF DESCRIPTION OF DRAWINGS

[0034] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the drawings needed in the specific embodiments or prior art description will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0035] Figure 1 is a solubility comparison chart of myofibrillar protein in experimental example 1 of the present application when different types of polysaccharides are added, n = 3, a ~ g in the figure represent significant differences (p < 0.05) between groups;

[0036] Figure 2 is a turbidity comparison chart of the meat protein beverage obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 1 of the present application, n = 3, * represents p < 0.05, and *** represents p < 0.001;

[0037] Figure 3 is a comparison chart of the zeta potential of the meat protein beverage system obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 1 of the present application, n = 3, and *** represents p < 0.001;

[0038] Figure 4 is a TSI stability comparison chart of the meat protein beverage obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 2 of the present application;

[0039] Figure 5 is an appearance comparison chart of the meat protein beverage obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 2 of the present application;

[0040] Figure 6 is a comparison chart of the transmitted light intensity of the meat protein beverage obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 2 of the present application;

[0041] Figure 7 is a turbidity comparison chart of the meat protein beverage obtained when different charge densities of sodium carboxymethyl cellulose are added in experimental example 3 of the present application before and after heat treatment, n = 3, ** represents p < 0.01, and *** represents p < 0.001;

[0042] Figure 8is a comparison chart of the appearance of meat protein beverage with different charge density of sodium carboxymethyl cellulose added in the experimental example 3 of the present application before and after heat treatment. DETAILED DESCRIPTION

[0043] The following examples are provided to better further understand the present application, and are not limited to the best mode, and do not constitute limitations on the content and protection scope of the present application, and any person under the inspiration of the present application or the combination of the present application with other prior art features, any product same or similar to the present application falls within the protection scope of the present application.

[0044] Raw material sources:

[0045] Low charge density sodium carboxymethyl cellulose (LC-CMC), the average number of carboxymethyl groups substituted on glucose units is about 0.7, purchased from Shanghai Maikelin Biochemical Technology Co., Ltd.;

[0046] High charge density sodium carboxymethyl cellulose (HC-CMC), the average number of carboxymethyl groups substituted on glucose units is about 0.9, purchased from Shanghai Maikelin Biochemical Technology Co., Ltd.

[0047] If the specific experimental steps or conditions are not specified in the examples, the operation or conditions can be carried out according to the conventional experimental steps described in the literature in the art. The raw materials or instruments used are conventional products that can be obtained by market purchase, including but not limited to the raw materials or instruments used in the examples of the present application.

[0048] Example 1

[0049] The present embodiment provides a preparation method of a high-stability salt-free meat protein beverage, and the specific steps are as follows:

[0050] (1) After removing fat and connective tissue from chicken, the chicken is ground into minced meat by a meat grinder; an appropriate amount of minced meat is mixed with a standard salt solution (0.1M KCl, 20mM K2HPO4 / KH2PO4, 2mM EGTA, 1mM MgCl2, pH 7.0) according to a mass ratio of 1:4 and homogenized (8000rpm, 1min, every 20s, intermittent once, 4℃), then filtered with gauze to further remove connective tissue; the filtrate is centrifuged (2000rpm, 10min, 4℃) to take the precipitate, and the precipitate is mixed with the standard salt solution again according to the aforementioned ratio, and the homogenization and centrifugation under the aforementioned conditions are continued to take the precipitate, and the operation is repeated for 3 times; the precipitate is mixed with 0.1M KCl solution according to a mass ratio of 1:4, and the homogenization and centrifugation under the aforementioned conditions are continued to take the precipitate, and the operation is repeated for 2 times, to obtain myofibrillar protein (MP); the myofibrillar protein is mixed with ultrapure water according to a mass ratio of 1:4, and the homogenization and centrifugation under the aforementioned conditions are continued to take the precipitate, and the operation is repeated for 2 times, to obtain salt-free myofibrillar protein;

[0051] (2) Dissolve the salt-free myofibrillar protein obtained in step (1) in ultrapure water, and determine the protein concentration in the solution by the biuret method, so that the final myofibrillar protein concentration is calibrated to 2wt%, to obtain a salt-free myofibrillar protein solution;

[0052] (3) Dissolve the high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution, so that the HC-CMC concentration reaches 0.1wt%, and magnetically stir at 1000rpm for 60min to make the HC-CMC fully dispersed in the salt-free myofibrillar protein solution, to obtain a high-stability salt-free meat protein beverage.

[0053] Experimental Example 1 Solubilizing effect of polysaccharides on myofibrillar protein

[0054] I. Influence of different polysaccharides on solubility of salt-free myofibrillar protein

[0055] 1. Experimental grouping and samples

[0056] MP: Salt-free myofibrillar protein solution (2wt%) prepared according to steps (1)-(2) of Reference Example 1;

[0057] MP / KG: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that konjac glucomannan is used instead of high-charge-density sodium carboxymethyl cellulose;

[0058] MP / GG: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that guar gum is used instead of high-charge-density sodium carboxymethyl cellulose;

[0059] MP / XG: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that xanthan gum is used instead of high-charge-density sodium carboxymethyl cellulose;

[0060] MP / KC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that kappa-carrageenan is used instead of high-charge-density sodium carboxymethyl cellulose;

[0061] MP / IC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that iota-carrageenan is used instead of high-charge-density sodium carboxymethyl cellulose;

[0062] MP / SA: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that sodium alginate is used instead of high-charge-density sodium carboxymethyl cellulose;

[0063] MP / LC-CMC: Prepare salt-free meat protein beverage according to steps (1) to (3) of Example 1, except that sodium carboxymethyl cellulose with low charge density is used instead of sodium carboxymethyl cellulose with high charge density.

[0064] MP / HC-CMC: Salt-free meat protein beverage prepared according to steps (1) to (3) of Example 1.

[0065] 2. Experimental Methods

[0066] Each experimental sample was diluted with ultrapure water to a protein concentration of 0.5 wt%. 5 mL of the solution was centrifuged at 1000 rpm for 15 min, and the protein concentration in the supernatant was determined using the biuret method. The solubility of myofibrillar protein was calculated using the following formula:

[0067]

[0068] Among them, C0 and C s The values ​​represent the protein concentration of the sample before centrifugation and the protein concentration of the supernatant after centrifugation, respectively.

[0069] 3. Results Analysis

[0070] like Figure 1 As shown, adding neutral polysaccharides (guar gum, konjac glucomannan) to a salt-free myofibrillar protein solution did not improve the solubility of myofibrillar protein. However, the addition of anionic polysaccharides (xanthan gum, carrageenan, sodium alginate, sodium carboxymethyl cellulose) improved the solubility of myofibrillar protein to varying degrees. For example, the addition of ι-carrageenan increased the solubility of myofibrillar protein by 1.90 times, κ-carrageenan by 0.59 times, low charge density sodium carboxymethyl cellulose by 1.72 times, and high charge density sodium carboxymethyl cellulose by 2.74 times. The comparison clearly shows that high charge density sodium carboxymethyl cellulose has a significantly improved effect on the water solubility of myofibrillar protein. Based on these results, it is speculated that the charge property of anionic polysaccharides is key to improving solubility; with increasing charge density, the solubility of myofibrillar protein significantly increases.

[0071] II. Effects of sodium carboxymethyl cellulose with different charge densities on the turbidity of salt-free myofibrillar protein

[0072] 1. Experimental groups and samples

[0073] MP: Salt-free myofibrillar protein solution (2wt%) prepared according to steps (1) to (2) of Example 1;

[0074] MP / LC-CMC: Prepare salt-free meat protein beverage according to steps (1) to (3) of Example 1, except that sodium carboxymethyl cellulose with low charge density is used instead of sodium carboxymethyl cellulose with high charge density.

[0075] MP / HC-CMC: Salt-free meat protein beverage prepared according to steps (1) to (3) of Example 1.

[0076] 2. Experimental Methods

[0077] Each experimental sample was diluted with ultrapure water to a protein concentration of 0.1 wt%, and the absorbance of the diluted solution at 350 nm was measured to indicate the turbidity of the sample.

[0078] 3. Results Analysis

[0079] like Figure 2 As shown, sodium carboxymethyl cellulose significantly reduced the turbidity of myofibrillar protein solutions, especially the high charge density sodium carboxymethyl cellulose, which had a more significant reduction effect. This indicates that sodium carboxymethyl cellulose altered the charge properties of myofibrillar proteins, inhibited the self-assembly of myofibrillar proteins in salt-free systems, and thus promoted the dissolution of myofibrillar proteins in pure water.

[0080] III. Effects of sodium carboxymethyl cellulose with different charge densities on the potential of salt-free myofibrillar proteins

[0081] 1. Experimental groups and samples

[0082] MP: Salt-free myofibrillar protein solution (2wt%) prepared according to steps (1) to (2) of Example 1;

[0083] MP / LC-CMC: Prepare salt-free meat protein beverage according to steps (1) to (3) of Example 1, except that sodium carboxymethyl cellulose with low charge density is used instead of sodium carboxymethyl cellulose with high charge density.

[0084] MP / HC-CMC: Salt-free meat protein beverage prepared according to steps (1) to (3) of Example 1.

[0085] 2. Experimental Methods

[0086] Each experimental sample was diluted with ultrapure water to a protein concentration of 0.1 wt%. Simultaneously, low-charge-density and high-charge-density sodium carboxymethyl cellulose (SCMC) were dissolved in ultrapure water (0.1 wt%) to analyze the difference in charge density of SCMC. The potential values ​​of the diluted samples were measured using a Zetasizer Nano-ZS 90.

[0087] 3. Results Analysis

[0088] likeFigure 3 As shown in Figure 1, the zeta potential of sodium carboxymethyl cellulose increased with the increase of its charge density. Meanwhile, the zeta potential of myofibrillar protein was significantly improved by the addition of sodium carboxymethyl cellulose. The sodium carboxymethyl cellulose with higher charge density also imparted the meat protein beverage with higher zeta potential.

[0089] Experimental Example 2 Stabilizing effect of polysaccharides on myofibrillar protein

[0090] 1. Experimental grouping and samples

[0091] MP: Salt-free myofibrillar protein solution (2 wt%) prepared according to steps (1)-(2) of Reference Example 1;

[0092] MP / LC-CMC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that low-charge-density sodium carboxymethyl cellulose was used instead of high-charge-density sodium carboxymethyl cellulose.

[0093] MP / HC-CMC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1.

[0094] 2. Experimental method

[0095] Each experimental sample was diluted with ultrapure water to a protein concentration of 0.1 wt%, and 20 mL of the diluted sample was placed in a quartz sample cell. The sample was vertically scanned using a Turbriscan Tower multiple light scattering instrument, with scanning every 110 s at 25 °C for 3 h.

[0096] 3. Results analysis

[0097] The Turbiscan stability index (TSI) results are shown in Figure 2. The sodium carboxymethyl cellulose significantly improved the stability of myofibrillar protein, and the addition of high-charge-density sodium carboxymethyl cellulose had a lower TSI value, indicating that it had higher stability and dispersibility. Figure 4 The appearance of the beverage (Figure 3) and the light transmittance (Figure 4) results clearly showed that the MP group was obviously layered, and the protein was very easy to destabilize and settle. In the presence of sodium carboxymethyl cellulose, the MP / LC-CMC and MP / HC-CMC groups did not layer, but under the action of high-charge-density sodium carboxymethyl cellulose, the MP / HC-CMC group beverage became clear and transparent. Figure 5 Figure 6 The results of the zeta potential (Figure 5) and the particle size distribution (Figure 6) showed that the zeta potential of the MP / LC-CMC and MP / HC-CMC groups was significantly higher than that of the MP group, and the MP / HC-CMC group had the highest zeta potential.

[0098] The results of the zeta potential (Figure 5) and the particle size distribution (Figure 6) showed that the zeta potential of the MP / LC-CMC and MP / HC-CMC groups was significantly higher than that of the MP group, and the MP / HC-CMC group had the highest zeta potential. Figure 3 ​The potential results shown indicate that the protein / polysaccharide complex formed by sodium carboxymethylcellulose with high charge density has higher potential value, thus, higher electrostatic repulsion between complexes, which inhibits the intermolecular interaction, thereby improving the dispersibility of the system. Therefore, the polysaccharide changing the surface charge properties of myofibrillar proteins may be the main factor for the myofibrillar protein stabilization.

[0099] Example 3: Effect of polysaccharide on the thermal stability of myofibrillar proteins

[0100] 1. Experimental grouping and samples

[0101] MP: Salt-free myofibrillar protein solution (2 wt%) prepared according to steps (1)-(2) of Reference Example 1;

[0102] MP / LC-CMC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1, except that low charge density sodium carboxymethylcellulose was used instead of high charge density sodium carboxymethylcellulose;

[0103] MP / HC-CMC: Salt-free meat protein beverage prepared according to steps (1)-(3) of Reference Example 1.

[0104] 2. Experimental method

[0105] After heating each experimental sample in a water bath at 80°C for 30 min, cooling was performed in an ice water bath. The heat-treated meat protein beverage was diluted to 0.1 wt% according to the protein concentration, and the turbidity (absorbance at 350 nm) of the diluted solution was measured to analyze the thermal aggregation behavior of myofibrillar proteins.

[0106] 3. Result analysis

[0107] Since myofibrillar proteins are heat-sensitive proteins that easily denature and aggregate during thermal processing, causing the system to become unstable, the turbidity of the meat protein beverage was analyzed to characterize the aggregation of myofibrillar proteins. As shown in Table 1, Figure 7 after heat treatment, sodium carboxymethylcellulose inhibited the thermal aggregation of myofibrillar proteins, reducing the turbidity of the protein beverage and eliminating the thermal aggregation phenomenon. In the presence of high charge density sodium carboxymethylcellulose, lower turbidity was observed. Compared with the MP group (OD 350 nm = 0.62), the absorbance of the MP / HC-CMC group was only 0.45. As shown in Table 1, Figure 8 In pure water, the MP group showed obvious aggregation after heating, with large aggregates settling at the bottom of the glass bottle, while the MP / LC-CMC group and the MP / HC-CMC group still showed clear and transparent aqueous solutions.

[0108] The application provides a preparation method of high-stability salt-free meat protein beverage, and realizes double-effect regulation of "solubility promotion-stability improvement" of myofibrillar protein in a salt-free system by using sodium carboxymethyl cellulose with high charge density, so that the water solubility, dispersibility and thermal stability of the myofibrillar protein are significantly improved. The above experimental results show that the non-covalent complexing of sodium carboxymethyl cellulose with high charge density and myofibrillar protein is a feasible strategy for preparing high-stability meat protein beverage, and provides a new idea for developing new functional meat protein beverage.

[0109] Obviously, the above examples are only examples for clearly illustrating but not limiting the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the embodiments are not required to be exhausted, and the obvious changes or variations derived therefrom are still within the protection scope of the application.

Claims

1. A process for the preparation of a high stability salt free meat protein beverage characterized in that, The method comprises the following steps: (1) extracting myofibrillar protein from chicken, washing the myofibrillar protein to remove salt, and obtaining salt-free myofibrillar protein; (2) dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution, wherein the protein concentration in the salt-free myofibrillar protein solution is less than 3.0 wt%; (3) dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution, and mixing uniformly to obtain a high-stability salt-free meat protein beverage, wherein the average number of carboxymethyl groups substituted on the glucose unit in the high-charge-density sodium carboxymethyl cellulose is 0.9, the mass ratio of the high-charge-density sodium carboxymethyl cellulose to the protein in the high-stability salt-free meat protein beverage is 1:10 to 1:20, and the mixing condition is stirring at 800 to 1500 rpm for 60 min until complete dissolution.

2. The process for the preparation of high stable salt free meat protein beverage as claimed in claim 1, wherein, In step (1), the method for extracting myofibrillar protein from chicken comprises: After removing fat and connective tissue from chicken, the chicken is ground into meat paste; the meat paste is mixed with a standard salt solution and homogenized, and the precipitate is obtained by centrifugation, which is repeated 1 to 3 times; the precipitate is mixed with a KCl solution and homogenized, and the precipitate is obtained by centrifugation, which is repeated 1 to 3 times, to obtain myofibrillar protein.

3. The method for preparing a high-stability salt-free meat protein beverage according to claim 2, characterized in that: the mass ratio of the meat paste to the standard salt solution is 1:4; the composition of the standard salt solution is 0.1 M KCl, 20 mM K2HPO4 / KH2PO4, 2 mM EGTA, 1 mM MgCl2, and pH 7.0; the mass ratio of the precipitate to the KCl solution is 1:4; the concentration of the KCl solution is 0.1 M; the homogenization condition is 8000 rpm, 1 min, every 20 s, intermittent once, and 4 ℃; the centrifugation condition is 2000 to 5000 rpm, 10 min, and 4 ℃.

4. The process for the preparation of high stable salt free meat protein beverage as claimed in claim 1, wherein, In step (1), the method for washing the myofibrillar protein to remove salt comprises: the myofibrillar protein is mixed with ultrapure water and homogenized, and the precipitate is obtained by centrifugation, which is repeated 1 to 2 times, to obtain salt-free myofibrillar protein.

5. The process for the preparation of high stable salt free meat protein beverage as claimed in claim 4, wherein, The mass ratio of the myofibrillar protein to the ultrapure water is 1:

4.

6. The process for the preparation of high stable salt free meat protein beverage as claimed in claim 1, wherein, The method further comprises a step of sterilizing the high-stability salt-free meat protein beverage.

7. The process for the preparation of high stability salt free meat protein beverage as claimed in claim 6, wherein, The sterilization process is: first heating at 65 to 80 ℃ for 30 min, and then cooling in an ice water bath.

8. The high-stability salt-free meat protein beverage obtained by the preparation method according to any one of claims 1 to 7.

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