A method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soy polysaccharides

Abstract

The application relates to a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharides, which comprises the following steps: mixing soybean dietary fiber with deionized water, stirring and extracting after adjusting the pH, and separating the solid phase through solid-liquid separation; mixing the obtained solid phase with deionized water, extracting after adjusting the pH, and separating the liquid phase through solid-liquid separation, concentrating, and obtaining concentrated liquid; mixing the obtained concentrated liquid with alcohol, separating the solid phase through solid-liquid separation, drying, crushing and sieving the obtained solid phase, and obtaining soybean polysaccharides; mixing the obtained soybean polysaccharides with meat paste, stirring uniformly, pressing and shaping, and baking, and obtaining meat products. The soybean polysaccharides are extracted from soybean dietary fiber, added into meat products to improve the flavor variety of the meat products, reduce the content of heterocyclic amines, and further obtain healthy and delicious heat-processed meat products.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, and in particular to a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharide. BACKGROUND

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

[0003] Sugar, as an important flavor precursor, can be converted into flavor compounds such as diketones, aldehydes, furan derivatives, alcohols and aromatic hydrocarbons during heat processing. At the same time, sugars are also important precursors for the formation of heterocyclic amines, and their types and contents have a significant impact on the formation of heterocyclic amines. When the content of sugar exceeds that of creatine, it can reduce the formation of heterocyclic amines, which may be due to the fact that excess sugar preferentially generates 5-hydroxymethyl-2-furfural during the Maillard reaction, which inhibits the formation of heterocyclic amines. The types of sugar also affect the formation of heterocyclic amines. The water retention of polysaccharides can also inhibit the migration of precursors to the surface, and the formation of a coating also weakens temperature transmission to inhibit the formation of heterocyclic amines.

[0004] Good grilled meat flavor is often accompanied by an increase in potentially dangerous compounds, so it is difficult to achieve control of heterocyclic amines without affecting the flavor quality of the precursors. Soybean polysaccharide can be degraded into reducing sugars or even directly participate in the Maillard reaction, and has the potential to synergistically regulate the formation of heterocyclic amines and aroma compounds. SUMMARY

[0005] In view of the shortcomings of the prior art, the present application provides a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharide, which aims to improve the flavor quality of meat products and reduce the formation of heterocyclic amines during heat processing.

[0006] The technical scheme adopted by the present application is as follows:

[0007] The first object of the present application is to provide a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharide, which comprises the following steps:

[0008] (1) Mix soybean dietary fiber with deionized water, adjust the pH, stir and extract, and separate the solid phase after solid-liquid separation;

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

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

[0011] (4) mixing the soybean polysaccharide obtained in step (3) with minced meat, stirring evenly, pressing and baking to obtain a meat product.

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

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

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

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

[0016] And / or, the extraction conditions are 110-120℃ for 24-30h.

[0017] In an embodiment of the present application, the volume of the concentrated solution is 1 / 15-1 / 10 of the original volume.

[0018] In an embodiment of the present application, in step (3), the alcohol is ethanol and / or methanol.

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

[0020] In an embodiment of the present application, the concentrated solution is washed with 3 volumes of 95% ethanol for 3 times.

[0021] In an embodiment of the present application, the drying conditions are 60℃ for 24-30h; and the obtained solid phase is crushed and sieved through a 100-mesh sieve.

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

[0023] In an embodiment of the present application, in step (4), the addition amount of the soybean polysaccharide is 2%-10%. Preferably, it is 2.5%-7.5%; specifically, it is 2.5%, 5% and 7.5%.

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

[0025] In one embodiment of the present application, in step (4), the weight of the meat patty obtained by the press forming is 70 g to 90 g.

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

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

[0028] The present application also provides a soybean polysaccharide extracted from soybean dietary fiber.

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

[0030] The present application has the following beneficial effects:

[0031] The present application provides a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharide. The present application is a new process for extracting soybean polysaccharide from soybean dietary fiber, which is used to improve the flavor of meat products and reduce the content of heterocyclic amines. Soybean dregs contain rich nutritional ingredients such as protein, fat, dietary fiber and vitamins. At the same time, China is a big country of soybean products consumption. As waste in the production process of soybean oil and soybean protein, soybean dregs are only used as feed, and have low development value. The extraction of soybean polysaccharide from dietary fiber in soybean dregs not only can improve the added value, but also can solve the environmental pollution caused by waste.

[0032] The present application uses soybean polysaccharide extracted from soybean dietary fiber, which is widely used in food industry and has higher safety compared with polyphenol flavonoids and other substances. Soybean polysaccharide has physical and chemical interactions. On the one hand, as a macromolecular polysaccharide, it has water retention effect, which can inhibit the migration of precursor molecules of heterocyclic amines to the surface with water loss, thereby preventing the reaction to generate heterocyclic amines; on the other hand, soybean polysaccharide can be pyrolyzed to form monosaccharides to participate in the Maillard reaction, directly react with the precursor of heterocyclic amines creatinine to form adducts, thereby preventing the reaction from continuing, and the two effects can produce better heterocyclic amine inhibition effect. At the same time, as a more complex polysaccharide, soybean polysaccharide has the potential to synergistically regulate the generation of heterocyclic amines and flavor substances. Its participation in the Maillard reaction will also produce some sulfur compounds, thereby improving the safety while not damaging or even improving the flavor quality of heat-processed meat products. BRIEF DESCRIPTION OF DRAWINGS

[0033] In order to make the content of the present application more easily understood, the present application is further described in detail below according to specific embodiments of the present application and in conjunction with the accompanying drawings, in which,

[0034] Figure 1 a flowchart of the method of the embodiments of the present application;

[0035] Figure 2 Correlation analysis of the flavor substance generation and heterocyclic amine content of each embodiment and comparative example of the present application. DETAILED DESCRIPTION

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

[0037] In the following examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are commercially available unless otherwise specified.

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

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

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

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

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

[0043] As a specific embodiment, the heating temperature of the mixture in the high-pressure reaction kettle is 110-120°C, and the heating time is 24-30h.

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

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

[0046] As a specific embodiment, the drying condition is 60℃, and the time is 24h-30h.

[0047] As a specific embodiment, the dried powder is passed through a 100 mesh sieve.

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

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

[0050] As a specific embodiment, the thickness of the meat patty is 1.5cm-2.5cm. Specifically, the meat paste treated with polysaccharide is pressed into a meat patty with a thickness of 1.5cm-2.5cm, a diameter of about 10cm, and a weight of 70g-90g.

[0051] As a specific embodiment, the temperature for baking is 180℃-220℃, and preferably 200℃; and the time for baking is 16min-24min, wherein the time for single-side baking is 8min-12min.

[0052] The technical solutions of the present application are further illustrated by specific examples below.

[0053] Example 1

[0054] This example provides a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharide (the flow chart is shown in Figure 1 The method comprises the following steps:

[0055] (1) Mix soybean dietary fiber with deionized water at a ratio of 1:10 (w / v);

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

[0057] (3) Mix the precipitate with deionized water at a ratio of 1:20, adjust the pH to 3.5, and extract in a high-pressure reaction kettle at 110℃ for 3h;

[0058] (4) Filter the mixture, collect the supernatant, and concentrate the volume to 1 / 15-1 / 10 of the original volume by rotary evaporation;

[0059] (5) Mix the obtained concentrated solution with 95% ethanol, centrifuge (6000xg) for 10min, and repeat the washing;

[0060] (6) The obtained precipitate is dried in an oven, crushed after drying, and sieved to obtain soybean polysaccharide powder;

[0061] (7) Fresh beef is ground, and 2.5% of soybean polysaccharide is added. After stirring, it is pressed into shape, baked at 200°C for 20 min, 10 min on each side, to obtain a meat patty.

[0062] Example 2

[0063] This example provides a method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharide. Similar to Example 1, the only difference is that:

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

[0065] Example 3

[0066] This example provides a method for improving the flavor of meat products while reducing the content of heterocyclic amines based on soybean polysaccharide. Similar to Example 1, the only difference is that:

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

[0068] Comparative Example 1

[0069] This comparative example provides a method for preparing a meat patty, which is similar to Example 1, with the only difference being that:

[0070] No soybean polysaccharide is added. The fresh meat paste in step (7) is stirred and then pressed into shape, baked at 200°C for 20 min, 10 min on each side, to obtain a meat patty.

[0071] Comparative Example 2

[0072] This comparative example provides a method for preparing a meat patty, which is similar to Example 1, with the only difference being that:

[0073] Glucose is added to the fresh meat paste, with an addition amount of 2.5%. After stirring, it is pressed into shape, baked at 200°C for 20 min, 10 min on each side, to obtain a meat patty.

[0074] Comparative Example 3

[0075] This comparative example provides a method for preparing a meat patty, which is similar to Example 1, with the only difference being that:

[0076] Galactose is added to the fresh meat paste, with an addition amount of 2.5%. After stirring, it is pressed into shape, baked at 200°C for 20 min, 10 min on each side, to obtain a meat patty.

[0077] Comparative Example 4

[0078] The comparative example provides a preparation method of a meat pie, and arabinose is added during the baking process of the meat pie. The specific steps are as follows:

[0079] Arabinose is added to fresh meat paste in an amount of 2.5%, and after stirring, it is pressed into shape and baked at 200°C for 20 min, 10 min on each side, to obtain a meat pie.

[0080] Comparative Example 5

[0081] The comparative example provides a preparation method of a meat pie, and rhamnose is added during the baking process of the meat pie. The specific steps are as follows:

[0082] Rhamnose is added to fresh meat paste in an amount of 2.5%, and after stirring, it is pressed into shape and baked at 200°C for 20 min, 10 min on each side, to obtain a meat pie.

[0083] Test Example

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

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

[0086] A certain amount of supernatant is taken in a 15 mL hydrolysis tube, 2 mL of 4 mol / L trifluoroacetic acid is added, and after nitrogen is filled, it is placed in a 110°C oven for hydrolysis for 4 h. After cooling, nitrogen is passed, and the excess trifluoroacetic acid is blown dry. Add methanol for washing, and repeat 3 times. The hydrolyzed polysaccharide sample is dissolved in 500 μL of 0.3 mol / L NaOH solution, 500 μL of 0.5 mol / L PMP solution is added, and it is reacted at 70°C for 1 h. After cooling, 500 μL of 0.3 mol / L HCl is added for neutralization reaction, and CH2Cl2 is repeatedly extracted to remove PMP. Finally, the supernatant is filtered through a 0.22 μm organic membrane, and is measured. High-performance anion exchange chromatography (HPAEC), Dionex TM CarboPac TM PA20 (150 mm x 3.0 mm, 10 μm) liquid chromatography column, pulse amperometric detector (PAD; Dionex ICS 5000+ system) for monosaccharide component analysis. Chromatographic conditions: flow rate, 0.5 mL / min; injection volume, 5 μL; mobile phase A (ddH2O), B (0.1 mol / L NaOH), C (0.1 mol / L NaOH, 0.2 mol / L NaAc); gradient elution program is set as follows: A:B:C (V / V / V), 0-26 min 95:5:0; 26-42 min 85:5:10; 42-52 min 60:0:40; 52-60 min 95:5:0; 60 min 95:5:0.

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

[0088] Table 1 Monosaccharide composition of soybean polysaccharide

[0089]

[0090] As can be seen from Table 1, the soybean polysaccharide in the present application is composed of a plurality of saccharide substances and acid substances, and the three polysaccharides with the highest content are galactose, arabinose and glucose, respectively.

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

[0092] The baked beef patties in Examples 1-5 and Comparative Examples 1-6 above were respectively crushed with a pulverizer, 4 g of beef patty powder was accurately weighed into a homogenization test tube, 30 mL of 1 mol / L NaOH solution was added, and an AH-30 full-automatic homogenizer was used for homogenization for 1 min. The meat paste was transferred to a 200 mL beaker containing 14 g of diatomite, 50 mL of ethyl acetate was added and stirred to mix, and after ultrasonic extraction for 30 min, vacuum filtration was performed, the obtained extract was collected, and extraction was repeated twice to ensure complete extraction of free heterocyclic amines, and the ethyl acetate layers were combined. The obtained free heterocyclic amine extract was nitrogen-blow dried at 50°C to about 20 mL, 100 μL of 2 mol / L HCl solution was added to neutralize the residual NaOH. The heterocyclic amines in the sample were enriched and purified by using an MCX solid-phase extraction column. Solid-phase extraction: first, according to the operation instructions of the solid-phase extraction column, 6 mL of chromatographic grade methanol, 6 mL of ultrapure water and 6 mL of ethyl acetate were used to activate the MCX column, and the flow rate was 1.0 mL / min; then the ethyl acetate extract was loaded at a flow rate of 0.6 mL / min. Subsequently, 6 mL of 0.1 M HCl and 6 mL of methanol were used to wash the column (1 mL / min). Finally, the heterocyclic amines retained in the column were eluted with a methanol-ammonia solution (19:1, v / v) (0.5 mL / min) to obtain 6 mL of eluate. The eluate was blown dry with nitrogen, then 300 μL of methanol was used for redissolution, and before UPLC-MS / MS analysis, it was filtered through a 0.22 μm needle filter.

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

[0094] The results of Examples 1-3 and Comparative Examples 1-10 were analyzed and arranged, and the specific results are shown in Table 2 below.

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

[0096]

[0097] As can be seen from Table 2, Examples 1-3 exhibit stable inhibitory ability on AIAs class of heterocyclic amines, especially the two most toxic heterocyclic amines PhIP and MeIQx, and the total amount of AIAs is reduced to 0.96 ng / g, 0.58 ng / g and 0.72 ng / g, respectively, compared with Comparative Example 1.42 ng / g. And the total content of PhIP and MeIQx in Example 2 is the lowest, which shows that soybean polysaccharide has stable inhibitory ability, and its partial inhibitory ability may be contributed by its constituent monosaccharides, especially galactose.

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

[0099] CIEL*, a*, b* were measured by UltraScan Pro 1166 spectrophotometer, light source was D65, measurement aperture was 8 mm diameter, standard observer was 10°. The spectrophotometer was calibrated using its standard white plate.

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

[0101]

[0102] As can be seen from Table 3, the L* value of Examples 1-3 is significantly higher than that of Comparative Example 1, L* is a commonly used index for measuring the degree of browning, which indicates that the addition of soybean polysaccharide can promote the degree of Maillard reaction. The a* value in Comparative Example 1 is the lowest, and the b* value has no obvious change, indicating that the effect of soybean polysaccharide on the color of the roast beef pie is mainly reflected in the a* value and the L* value. Glucose and galactose in its composition may be the main contributors.

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

[0104] HS-SPME-GC-MS was used to determine the volatile substances in the meat powder. The HS / SPME conditions were as follows: 2 g of meat powder was placed in a 20 mL headspace bottle, 2 μL of 2-methyl-3-heptanone (118.2 μL / mL) internal standard solution was added, and then the headspace bottle was immediately sealed with a polytetrafluoroethylene / butyl film. After equilibration at 50°C water bath for 7 min, the SPME fiber (50 / 30 μm DVB / CAR / PDMS) extraction head was used for extraction for 30 min, and then desorption at 250°C for 7 min after injection. High-purity helium was used as the carrier gas at a flow rate of 1 mL / min. The chromatographic conditions were as follows: SH-WAX (30 m x 0.25 mm x 0.25 μm) capillary column was used; the column temperature program was as follows: 40°C for 3 min, then increased to 100°C at a rate of 6°C / min, and finally increased to 250°C at a rate of 10°C / min, and maintained for 5 min. The detector and injection port temperature were both 250°C, and the sample was injected without splitting. The mass spectrometry conditions were as follows: EI electron source, electron energy 70 eV, mass spectrometry scanning range 35 m / z-450 m / z. Ion source and interface temperature were both 250°C. Qualitative method: the qualitative results were compared with the WILEY9 database, and the retention index was calculated using the C8-C26 normal alkane mixture standard, and compared with the KI value of NIST17 database for qualitative analysis of the compounds.

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

[0106]

[0107]

[0108] As can be seen from Table 4, 35 volatile flavor compounds were screened, including 13 aliphatic aldehydes, 3 aromatic aldehydes, 4 thiophenes, 3 ketones, 2 pyrazines, 5 alcohols, 2 acids, 3 sulfur-containing compounds, benzothiazole and 2-pentyl furan. The addition of glucose, arabinose, galactose and soybean polysaccharide can inhibit lipid oxidation, thereby reducing the content of nonanal and hexanal, and increasing the content of Maillard reaction compounds such as pyrazines, benzothiazole and dimethyl trisulfide. From the perspective of flavor, the addition of glucose, arabinose, galactose and soybean polysaccharide can increase the content of aliphatic aldehydes, aromatic aldehydes, thiophenes, ketones, pyrazines, alcohols, acids, sulfur-containing compounds, benzothiazole and 2-pentyl furan, which can improve the flavor of roast beef pie. Figure 2It can be seen that the formation of methylthiopropionaldehyde, dimethyl disulfide, dimethyl trisulfide and heterocyclic amines shows a positive correlation, and the formation of typical lipid oxidation products such as nonanal and hexanal and heterocyclic amines shows a positive correlation. Therefore, as indispensable reactants in the Maillard reaction, the addition of sugar can promote the degree of the Maillard reaction, and slightly inhibit the oxidation of lipids or change the lipid degradation pathway.

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

[0110] Obviously, the above examples are only examples for clearly illustrating, and are not limited to the embodiments. For those skilled in the art, other different forms of changes or variations can be made on the basis of the above description. Here, it is not necessary and impossible to exhaust all the embodiments. The obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A method for enhancing the flavor of meat products while reducing the content of heterocyclic amines based on soy polysaccharides, characterized in that, The method comprises the following steps: (1) mixing soybean dietary fiber with deionized water, stirring and extracting after adjusting pH, and separating solid and liquid to obtain solid phase; (2) mixing the solid phase obtained in step (1) with deionized water, extracting after adjusting pH, and separating solid and liquid to obtain liquid phase, and concentrating to obtain concentrated liquid; (3) mixing the concentrated liquid obtained in step (2) with alcohol, separating solid and liquid to obtain solid phase, drying, crushing and sieving the obtained solid phase to obtain soybean polysaccharide; (4) mixing the soybean polysaccharide obtained in step (3) with minced meat, pressing and molding, and baking to obtain meat product; In step (1), the weight ratio of soybean dietary fiber to deionized water is 1:10-20 w / v; The adjusted pH value is 7-8; In step (2), the ratio of solid phase to deionized water is 1:10-20; The adjusted pH value is 3-5; The extraction condition is 110-120℃ for 24-30 h; In step (3), the alcohol is ethanol; The volume ratio of concentrated liquid to alcohol is 1:3-5; In step (4), the addition amount of soybean polysaccharide is 2%-10%.

2. The method of claim 1, wherein, In step (4), the minced meat is obtained by processing fresh meat; the fresh meat is selected from one or more of beef, pork and mutton.

3. The method of claim 1, wherein, In step (4), the thickness of the meat patty obtained by pressing and molding is 1.5-2.5 cm.

4. The method of claim 1, wherein, In step (4), the weight of the meat patty obtained by pressing and molding is 70-90 g.

5. The method of claim 1, wherein, In step (4), the baking temperature is 180-220℃.

6. The method of claim 1, wherein, In step (4), the baking time is 16-24 min; the single-side baking time is 8-12 min.

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