Chinese chestnut starch-carrageenan composite gel as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and relates to Chinese chestnut starch-carrageenan composite gel and a preparation method and application thereof.The preparation method comprises the steps that 1, Chinese chestnut starch is subjected to enzymatic modification, and modified Chinese chestnut porous starch is obtained; and 2) adding the obtained modified Chinese chestnut porous starch into a solution with an oil-water ratio of 5: 5, so that the concentration of the modified Chinese chestnut porous starch is 4%, then adding 2% of carrageenan, dispersing and uniformly mixing for 2 minutes by using a high-speed shearing machine at 12000 rpm, heating at 90 DEG C after uniformly mixing, and pouring into a sterilized container for cooling after gelatinization, so as to obtain the Chinese chestnut starch-carrageenan composite gel. The fat content in the product can be reduced on the basis of not influencing the final flavor, taste and appearance of the product, and the requirement of people for health is met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and relates to a composite gel and a preparation method and application thereof, and in particular to a chestnut starch-carrageenan composite gel and a preparation method and application thereof. Background Art

[0002] With the surge in beef consumption, beef processing products are also constantly enriched. As a beef minced meat product, beef sausage can make full use of the minced meat in the beef cutting process. At the same time, it is favored by consumers due to its nutritional characteristics of low cholesterol and high protein content. In the processing of beef sausage products, pig back fat is added to increase its taste and make up for the reduced palatability caused by the fat or water content of beef sausage, and the deterioration of sensory quality, such as reduced juiciness, poor slicing, reduced hardness and color changes, which are common problems of low-fat meat products.

[0003] At present, vegetable protein, starch, hydrophilic colloid, etc. are often used as fat substitutes in beef sausage processing to reduce cooking loss and improve product texture. However, since fat in meat products also has the function of maintaining product flavor and texture characteristics, the use of vegetable protein, starch, hydrophilic colloid, etc. as fat substitutes will affect the final flavor, taste and appearance of beef sausage.

[0004] Therefore, finding a cheap material that can partially replace fat without affecting the final flavor, taste and appearance of the product remains a major problem that needs to be solved. Summary of the invention

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a chestnut starch-carrageenan composite gel and a preparation method and application thereof. Since the chestnut starch-carrageenan composite gel is used as a fat substitute, the fat content in the beef sausage can be reduced without affecting the final flavor, taste and appearance of the beef sausage, thereby meeting people's needs for health.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing a chestnut starch-carrageenan composite gel, characterized in that it comprises the following steps: 1) Enzymatic modification of chestnut starch: first, 100 g of chestnut starch was dispersed in 793.65 ml of citric acid-disodium hydrogen phosphate buffer solution at pH 5.5 to form a chestnut starch solution; then, 0.86 g of α-amylase and 1.72 g of saccharifying enzyme were weighed and added to 10 ml of citric acid-disodium hydrogen phosphate at pH 5.5, and vortexed in a vortexer for 2 min to form an enzyme solution; then, the enzyme solution was added to the chestnut starch solution and heated at a water bath temperature of 50°C for two hours; then, 1 L of anhydrous ethanol was added to terminate the reaction, and the solution was centrifuged at 5000 rpm for 10 min; finally, the solution was washed several times by centrifugation with deionized water, freeze-dried for 48 h, and ground to obtain modified chestnut porous starch; 2) The modified chestnut porous starch was added to a solution of soybean oil and purified water with an oil-water ratio of 5:5, so that the concentration of the modified chestnut porous starch was 4%, and then 2% carrageenan was added, and dispersed and mixed with a high-speed shearing machine at 12000rpm for 2min. After mixing, it was heated at 90°C, and after gelatinization, it was poured into a sterilized container and cooled to obtain a chestnut starch-carrageenan composite gel.

[0007] Preferably, in step 1), the mixture is washed 3-5 times by centrifugation with deionized water.

[0008] In addition, the present invention also provides a chestnut starch-carrageenan composite gel, characterized in that it is prepared by adopting the above-mentioned preparation method.

[0009] Furthermore, the present invention also provides the use of the chestnut starch-carrageenan composite gel as a fat substitute.

[0010] In addition, the present invention also provides a method for preparing beef sausage using the chestnut starch-carrageenan composite gel, which is characterized by comprising the following steps: 1) Weigh 400g of beef leg meat and put it into a chopper, then add 10g of salt, 0.5g of complex phosphate, 0.25g of D-isoascorbic acid, 10g of cooking wine, 10g of soy sauce, 2g of white pepper powder, and 2g of MSG in sequence, mix at 1000rpm for 2min, then add 55g of minced pork back fat to form minced meat; 2) adding 45 g of the chestnut starch-carrageenan composite gel to the minced meat and mixing well, then taking out and placing in a refrigerator at 4° C. for 30 minutes before filling into casings to form sausages; 3) Use cotton thread to divide the stuffed sausage into sections, place in a forced air drying oven preheated to 50°C for 30 minutes, then increase the oven temperature to 80°C and heat until the center temperature of the sausage reaches 72°C; 4) After cooling, place in a 4℃ refrigerator for 24 hours, then vacuum pack in a vacuum bag and store in a 4℃ refrigerator.

[0011] Finally, the present invention provides a beef sausage, characterized in that it is prepared by adopting the above-mentioned method for making beef sausage.

[0012] Compared with the prior art, the chestnut starch-carrageenan composite gel of the present invention and its preparation method and application have the following beneficial technical effects: the present invention uses the chestnut starch-carrageenan composite gel as a fat substitute, which can reduce the fat content in the beef sausage without affecting the final flavor, taste and appearance of the beef sausage, thereby meeting people's needs for health. DETAILED DESCRIPTION

[0013] The present invention is further described below in conjunction with embodiments, and the contents of the embodiments are not intended to limit the protection scope of the present invention.

[0014] The present invention relates to a method for preparing a chestnut starch-carrageenan composite gel, which comprises the following steps: 1. Enzymatic modification of chestnut starch.

[0015] First, 100 g of chestnut starch was dispersed in 793.65 ml of citric acid-disodium hydrogen phosphate buffer solution at pH 5.5 to form a chestnut starch solution.

[0016] Then, 0.86 g of α-amylase and 1.72 g of saccharifying enzyme were weighed in a ratio of 1:2, added into 10 ml of citric acid-disodium hydrogen phosphate at pH 5.5, and vortexed in a vortexer for 2 min to form an enzyme solution.

[0017] Afterwards, the enzyme solution was added to the chestnut starch solution and heated in a water bath at 50°C for two hours.

[0018] Subsequently, 1 L of anhydrous ethanol was added to terminate the reaction, and the solution was centrifuged at 5000 rpm for 10 min.

[0019] Finally, the mixture is centrifugally washed with deionized water for several times, preferably 3-5 times, and freeze-dried for 48 hours, and ground to obtain modified chestnut porous starch.

[0020] 2. Use modified chestnut porous starch to prepare chestnut starch-carrageenan composite gel.

[0021] First, the obtained modified chestnut porous starch is added to soybean oil and purified water with an oil-water ratio of 5:5. When the modified chestnut porous starch is added, the concentration of the modified chestnut porous starch is made to be 4%.

[0022] Then, 2% carrageenan was added and dispersed and mixed for 2 min using a high-speed shearing machine at 12000 rpm.

[0023] After mixing, heat at 90°C, and after gelatinization, pour into a sterilized container and cool to obtain chestnut starch-carrageenan composite gel.

[0024] The chestnut starch-carrageenan composite gel prepared by the preparation method can be used as a fat substitute and can replace the fat in traditional beef sausage to prepare low-fat beef sausage.

[0025] When the prepared chestnut starch-carrageenan composite gel is used to prepare low-fat beef sausage, the following steps are included: 1. Weigh 400g of beef leg meat and put it into a chopper, then add 10g of salt, 0.5g of complex phosphate, 0.25g of D-isoascorbic acid, 10g of cooking wine, 10g of soy sauce, 2g of white pepper powder, and 2g of MSG in sequence. After stirring at 1000rpm for 2min, add 55g of minced pork back fat to form minced meat.

[0026] 2. Add 45 g of the chestnut starch-carrageenan composite gel into the minced meat and mix well. Then take out and place in a 4° C. refrigerator for 30 minutes before filling into casings to form sausages.

[0027] 3. Use cotton thread to divide the filled sausage into sections, place it in a forced air drying oven preheated to 50℃ and heat it for 30 minutes, then increase the temperature of the drying oven to 80℃ and heat it until the center temperature of the sausage reaches 72℃.

[0028] 4. After cooling, place in a 4℃ refrigerator for 24 hours, then vacuum pack in a vacuum packaging bag and store in a 4℃ refrigerator.

[0029] The beef sausage using the chestnut starch-carrageenan composite gel as a fat substitute can reduce the fat content in the product without affecting the final flavor, taste and appearance of the product, thereby meeting people's demand for health.

[0030] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is impossible to list all the embodiments here. Any obvious changes or modifications derived from the technical solution of the present invention are still within the scope of protection of the present invention.

Claims

1. A method for preparing a chestnut starch-carrageenan composite gel, characterized in that: The following steps are involved: 1) Enzymatic modification of chestnut starch: first, 100 g of chestnut starch was dispersed in 793.65 ml of citric acid-disodium hydrogen phosphate buffer solution at pH 5.5 to form a chestnut starch solution; then, 0.86 g of α-amylase and 1.72 g of saccharifying enzyme were weighed and added to 10 ml of citric acid-disodium hydrogen phosphate at pH 5.5, and vortexed in a vortexer for 2 min to form an enzyme solution; then, the enzyme solution was added to the chestnut starch solution and heated at a water bath temperature of 50°C for two hours; then, 1 L of anhydrous ethanol was added to terminate the reaction, and the solution was centrifuged at 5000 rpm for 10 min; finally, the solution was washed several times by centrifugation with deionized water, freeze-dried for 48 h, and ground to obtain modified chestnut porous starch; 2) The modified chestnut porous starch was added to a solution of soybean oil and purified water with an oil-water ratio of 5:5, so that the concentration of the modified chestnut porous starch was 4%, and then 2% carrageenan was added, and dispersed and mixed with a high-speed shearing machine at 12000rpm for 2min. After mixing, it was heated at 90°C, and after gelatinization, it was poured into a sterilized container and cooled to obtain a chestnut starch-carrageenan composite gel.

2. The method for preparing chestnut starch-carrageenan composite gel according to claim 1, characterized in that: In the step 1), the mixture is washed 3-5 times by centrifugation with deionized water.

3. A chestnut starch-carrageenan composite gel, characterized in that: The preparation method is as claimed in claim 1 or 2.

4. Use of the chestnut starch-carrageenan composite gel according to claim 3 as a fat substitute.

5. A method for preparing beef sausage using the chestnut starch-carrageenan composite gel according to claim 3, characterized in that: The following steps are involved: 1) Weigh 400g of beef leg meat and put it into a chopper, then add 10g of salt, 0.5g of complex phosphate, 0.25g of D-isoascorbic acid, 10g of cooking wine, 10g of soy sauce, 2g of white pepper powder, and 2g of MSG in sequence. After stirring at 1000rpm for 2min, add 55g of minced pork back fat to form minced meat; 2) adding 45 g of the chestnut starch-carrageenan composite gel to the minced meat and mixing well, then taking out and placing in a refrigerator at 4° C. for 30 minutes before filling into casings to form sausages; 3) Use cotton thread to divide the stuffed sausage into sections, place in a forced air drying oven preheated to 50°C for 30 minutes, then increase the oven temperature to 80°C and heat until the center temperature of the sausage reaches 72°C; 4) After cooling, place in a 4℃ refrigerator for 24 hours, then vacuum pack in a vacuum bag and store in a 4℃ refrigerator.

6. A beef sausage, characterized in that: The beef sausage is prepared by the method for making beef sausage according to claim 5.