Method for improving quality and structure deterioration of minced pork emulsion gel and application
By adding the whole powder of tussaurus pupae to the pork celime emulsification gel, the problem of texture and structural deterioration of pork celime emulsification gel during heating and sterilization is solved, and the product texture stability and nutritional value are improved.
Patent Information
- Application Number
- CN202411694194.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-25
- Publication Date
- 2025-02-07
AI Technical Summary
Pork celime emulsified gel is prone to deterioration in texture during heating and sterilization, resulting in a decline in food quality. The existing additives cannot meet consumers' demand for high-quality and high-nutrition products.
By adding the whole powder of tussaurus pupae in the preparation process of pork celime emulsification gel, the texture stability of the gel is improved by using its high protein content and high protein denaturation temperature.
It effectively improves the texture stability of pork celime emulsified gel during heating and sterilization, reduces cooking losses, and improves the quality and nutritional value of the product.
Smart Images
Figure CN119385273A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the quality deterioration of a pork minced emulsified gel product. Background Art
[0002] Texture deterioration is an important manifestation of food quality degradation. The specific manifestations of texture deterioration are the decrease in the values of indicators such as elasticity, hardness and chewiness. During food processing, especially in the heating and sterilization process, minced pork emulsified gel is prone to texture deterioration, and its microstructure undergoes adverse changes, resulting in reduced food taste, texture and acceptability. The texture of minced pork emulsified gel is closely related to the characteristics of the protein network structure. When the minced pork gel undergoes secondary heating and sterilization, the protein molecules are prone to denaturation and degradation reactions at high temperatures, which leads to the destruction of the protein gel network structure, which not only reduces the water holding capacity of the minced pork gel, but also deteriorates the quality of the product.
[0003] In order to improve the texture deterioration of pork mince emulsion gel during processing, the current practice is to add additives such as edible glue, starch and soy protein to the product. However, with the development of the economy and people's increasing attention to healthy and nutritious food in the post-epidemic era, the use of traditional additives can no longer meet consumers' demand for high-quality and high-nutrition products. Therefore, how to maintain the texture stability of pork mince emulsion gel during heating and sterilization, reduce cooking loss and improve product quality has become a technical problem that needs to be solved in the current food processing field.
[0004] Protein-rich and green processed foods are highly valued by consumers, and relevant studies have shown that the digestibility of animal protein is higher than that of plant protein, which means that animal protein is easier to be absorbed and utilized by the human body. However, there are few studies on improving the texture deterioration characteristics of pork mince emulsion gel by adding protein-rich animal-derived substances. Therefore, finding suitable animal-derived additives to improve the phenomenon that pork mince emulsion gel deteriorates due to sterilization temperature is an urgent problem to be solved. Summary of the invention
[0005] In view of this, the present invention provides a method for improving the texture deterioration of a minced pork emulsified gel product and its application, so as to improve the defects and shortcomings of the texture deterioration of the minced pork emulsified gel during the heating and sterilization process.
[0006] The above-mentioned object of the present invention is achieved by the following technical solutions:
[0007] In one aspect, the present invention provides a method for improving the quality deterioration of a pork minced emulsified gel product, comprising the following steps:
[0008] S1: Raw material sample preparation: lean meat, salt, composite phosphate, ice water, lard and tussah pupa powder are mixed and stirred to obtain a minced meat sample; the tussah pupa powder accounts for 2%-6% of the weight of the whole minced pork sample;
[0009] S2: Centrifugation: centrifuge the minced meat sample prepared in S1;
[0010] S3: heating treatment: heating the centrifuged minced meat to obtain a gel;
[0011] S4: Cooling treatment: The gel obtained in S3 is cooled to obtain a minced pork emulsified gel sample.
[0012] Preferably, in step S1, the mass of the salt accounts for 2%-4% of the mass of the minced meat, and the mass of the composite phosphate accounts for 0.2%-0.5% of the mass of the minced meat.
[0013] Preferably, in step S1, the stirring method is: chopping in a chopping machine at 3000 r / min for 1 min, and the chopping temperature is controlled below 10°C.
[0014] The purpose of stirring is to facilitate the dissolution of salt-soluble proteins to enhance the emulsification stability of minced pork.
[0015] Preferably, in step S3, the temperature of the ice water is 2°C.
[0016] Adding ice water can keep the sample in a low temperature state during the preparation process, effectively reducing the denaturation rate of protein, thereby preventing the minced meat from deteriorating in quality due to excessively high temperature during the stirring process. At the same time, low temperature is also beneficial to maintaining the freshness of the minced meat and reducing the growth of microorganisms.
[0017] Preferably, in step S1, the mass of lard added is 20%-30% of the total mass of the minced meat.
[0018] Preferably, in step S2, the specific operation of using the centrifugal method is: centrifugation is continued for 5 minutes at 1000 r / min.
[0019] The purpose of centrifugation is to remove air bubbles from the minced meat.
[0020] Another aspect of the present invention provides a method for improving the quality deterioration of a minced pork emulsified gel product and its application in the production and / or processing of minced pork gel products.
[0021] Beneficial effects:
[0022] The raw material of the present invention, the whole powder of tussah silkworm pupa, contains 71.36 ±The protein content is 0.97% and the denaturation temperature of the protein molecules it contains is around 65°C, which is much higher than the denaturation temperature of myofibrillar protein. This improves the texture deterioration problem of the minced meat emulsified gel product caused by secondary heating and sterilization to a certain extent.
[0023] The raw materials of the invention are easy to obtain and the cost is relatively low, and the preparation method is simple. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be introduced below. The drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.
[0025] Figure 1 This is an analysis diagram showing the effect of 4 different sterilization temperatures on the elasticity of emulsified gel.
[0026] Figure 2 This is an analysis chart showing the effect of 4 different sterilization temperatures on the hardness of the emulsion gel.
[0027] Figure 3 This is an analysis chart showing the effect of 4 different sterilization temperatures on the chewiness of emulsified gel.
[0028] The letters a, b and c represent that there are significant differences between the different addition ratios of tussah pupa powder and the control group without adding tussah pupa powder; the vertical line represents the error line of the group. DETAILED DESCRIPTION
[0029] The present invention will be further described below in conjunction with specific embodiments. It should be understood that the following embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention, and those skilled in the art in this field can make some non-essential improvements and adjustments based on the content of the above invention.
[0030] In one aspect, the present invention provides a method for improving the quality deterioration of a pork minced emulsified gel product, comprising the following steps:
[0031] S1-raw material sample preparation; S2-centrifugation treatment; S3-heating treatment; S4-cooling treatment.
[0032] Furthermore, in step S1-raw material sample preparation, the mass of salt accounts for 2%-4% of the mass of pork mince, and the mass of compound phosphate accounts for 0.2%-0.5% of the mass of pork mince. Preferably, the mass of salt accounts for 2.5% of the mass of pork mince, and the mass of compound phosphate accounts for 0.25% of the mass of pork mince.
[0033] The added amount of the whole powder of tussah silkworm pupae accounts for 2%-6% of the mass of the whole minced pork system, preferably 2%, 4% and 6%.
[0034] During the stirring process, the total amount of ice water added is 20%-30% of the total mass of the minced pork, and the temperature is 2°C. Preferably, the mass of ice water is 16% of the mass of the minced pork. The mass of lard added is 20%-30% of the total mass of the minced pork. Preferably, the mass of lard accounts for 16% of the total mass of the minced pork.
[0035] Another aspect of the present invention provides a minced pork emulsified gel product prepared by the above preparation method.
[0036] Another aspect of the present invention provides a method for improving the quality deterioration of a minced pork emulsified gel product and its application in the production and / or processing of the minced pork gel product.
[0037] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0038] The production processes, experimental methods or detection methods involved in the embodiments of the present invention, unless otherwise specified, are all conventional methods in the prior art, and their names and / or abbreviations are all conventional names in the field, and are very clear and unambiguous in the relevant application fields. Technical personnel in the field can understand the conventional process steps based on the names and apply the corresponding equipment, and implement them according to conventional conditions or the conditions recommended by the manufacturer.
[0039] The various instruments, equipment, raw materials or reagents used in the embodiments of the present invention are not particularly limited in terms of their sources, and are all conventional products that can be purchased through regular commercial channels, or can be prepared according to conventional methods well known to those skilled in the art.
[0040] Example 1
[0041] A method for improving the quality deterioration of a minced pork emulsified gel product, comprising the following steps:
[0042] First, prepare 800g of lean meat, 20g of salt and 2g of complex phosphate. On this basis, add and mix 2% of the mass of tussah pupa powder of the whole minced meat system. Then, put the mixed materials into a chopper and chop at a speed of 3000r / min for 1min, and then pause for 2min; then, add 1 / 3 of a total of 128g of ice water, continue to chop at a speed of 3000r / min for 1min, and then stop for 2min; then, add 128g of lard and the remaining ice water, and chop again at a speed of 3000r / min for 1min to finally make a minced pork sample.
[0043] Example 2
[0044] First, prepare 800g of lean meat, 20g of salt and 2g of complex phosphate. On this basis, add and mix 4% of the mass of the whole minced meat system with whole powder of tussah silkworm pupae. Then, put the mixed materials into a chopper and chop them at a speed of 3000r / min for 1min, and then pause for 2min. After that, add 1 / 3 of the total amount of 128g of ice water, continue to chop at a speed of 3000r / min for 1min, and then stop for 2min. Subsequently, add 128g of lard and the remaining ice water, and chop them again at a speed of 3000r / min for 1min to finally make the minced pork sample.
[0045] Example 3
[0046] First, prepare 800g of lean meat, 20g of salt and 2g of complex phosphate. On this basis, add and mix whole powder of tussah silkworm pupa accounting for 6% of the mass of the whole minced meat system. Then, put the mixed materials into a chopper, chop and mix at a speed of 3000r / min for 1min, and then pause for 2min; then, add 1 / 3 of a total of 128g of ice water, continue to chop and mix at a speed of 3000r / min for 1min, and then stop for 2min; then, add 128g of lard and the remaining ice water, and chop and mix again at a speed of 3000r / min for 1min to finally make a minced pork sample.
[0047] Example 4
[0048] After the minced pork samples were finally prepared, 30 g of the minced pork in Examples 1, 2, and 3 were respectively placed in 50 mL screw-capped polypropylene centrifuge tubes and sealed. Then, under low-speed centrifugation conditions, the samples were centrifuged at a speed of 1000 r / min for 5 minutes. Subsequently, all samples were placed in a constant temperature water bath and heated until the central temperature of the minced pork emulsified gel was 75° C., and then heated at 75° C., 100° C., 110° C., and 121° C. for 30 minutes, and then the centrifuge tubes containing the samples were taken out, inverted and left to stand for 60 minutes to cool to room temperature, thereby obtaining the minced pork emulsified gel samples.
[0049] Among them, minced pork without adding tussah pupa powder was used as the control group, and its operating conditions were the same as those of Examples 1, 2, and 3. The elasticity, hardness, and chewiness of the minced meat samples of four groups with different proportions of tussah pupa were analyzed at different sterilization temperatures using a texture analyzer. Four parallel experiments were set up for each group, and the experiment was repeated 3 times. The elasticity, hardness, and chewiness data of the minced meat samples of the control group and the experimental group at different sterilization temperatures were recorded, as shown in FIG. Figure 1 , Figure 2 , Figure 3 shown.
[0050] Depend on Figure 1-3 It can be seen that adding different proportions of tussah pupa powder at different sterilization temperatures will have significant differences in the elasticity, hardness and chewiness of the emulsified gel.
[0051] This indicates that the addition of tussah pupa powder has a positive effect on improving the texture properties of pork mince emulsified gel.
[0052] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A method for improving the quality deterioration of pork minced emulsified gel, characterized in that: The method comprises the following steps: S1: Raw material sample preparation: lean meat, salt, composite phosphate, ice water, lard and tussah pupa powder are mixed and stirred to obtain a minced meat sample; the tussah pupa powder accounts for 2%-6% of the weight of the whole minced pork sample; S2: Centrifugation: centrifuge the minced meat sample prepared in S1; S3: heating treatment: heating the centrifuged minced meat to obtain a gel; S4: Cooling treatment: The gel obtained in S3 is cooled to obtain a minced pork emulsified gel sample.
2. The method for improving the quality deterioration of pork minced meat emulsified gel according to claim 1, characterized in that: In step S1, the mass of salt accounts for 2%-4% of the mass of the minced meat, and the mass of the composite phosphate accounts for 0.2%-0.5% of the mass of the minced meat.
3. The method for improving the quality deterioration of pork minced meat emulsified gel according to claim 1, characterized in that: In step S1, the stirring method is: chopping and mixing in a chopping machine at 3000 r / min for 1 minute, and the chopping and mixing temperature is controlled below 10°C.
4. The method for improving the quality deterioration of pork minced meat emulsified gel according to claim 1, characterized in that: In step S1, the temperature of the added ice water is 2°C.
5. The method for improving the quality deterioration of pork minced meat emulsified gel according to claim 1, characterized in that: In the step S1, the mass of lard added is 20%-30% of the total mass of the minced meat.
6. The method for improving the quality deterioration of pork minced meat emulsified gel according to claim 1, characterized in that: In step S2, the specific operation of the centrifugal treatment is: centrifugation is continued for 5 minutes at 1000 r / min.
7. Use of the method for improving the quality deterioration of a minced pork emulsified gel product according to any one of claims 1 to 6 in the production and / or processing of minced pork gel products.