Novel compound emulsifying adhesive as well as preparation method and application thereof

Abstract

The invention relates to a novel compound emulsified adhesive and a preparation method and application thereof.The emulsified adhesive is prepared through the steps that fish meat is subjected to protease hydrolysis and acidolysis, fish gelatin is extracted, the fish gelatin and sodium caseinate are prepared into mixed protein powder, the mixed protein powder is further mixed with glutamine transaminase, maltodextrin and sodium tripolyphosphate, and the compound emulsified adhesive is prepared. The fish gelatin prepared by the method is high in purity, the freezing strength exceeds 200g, the fish gelatin has strong water-holding capacity, and the problem of bonding seam cracking of recombined meat is solved. The emulsified adhesive prepared by the invention can bond minced lean meat and minced fat meat together, and the average pulling resistance of recombined meat can reach 1.34 N. The novel compound emulsified adhesive is quick in reaction and good in stability when in use, and can be stored for 6-12 months at normal temperature, and the enzyme activity is not obviously reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and specifically relates to a novel compound emulsified adhesive and a preparation method and application thereof. Background Art

[0002] At present, my country has become the world's largest meat consumer. However, in the process of meat processing, a large amount of minced meat or boneless meat cannot be fully utilized. In the atmosphere of advocating maximum resource utilization, these low-value-added minced meat or boneless meat can be utilized through meat reorganization technology. Currently, the commonly used minced meat reorganization mostly uses glutamine aminotransferase to reorganize and bond the minced meat by using its property of forming a cross-linked structure in muscle protein. However, since the adhesive with glutamine aminotransferase as the main ingredient is relatively expensive and has a long reaction time, and glutamine aminotransferase cannot act on fat and cannot bond fat together, it will limit its widespread use in the production of minced meat reorganization products.

[0003] Patent CN 103340423 A discloses a minced meat adhesive and a method for using it in restructured meat. The adhesive used in the production process of restructured meat contains a variety of food additives such as sodium alginate, calcium carbonate, glucono-δ-lactone, sodium pyrophosphate, monoglyceride, carrageenan, etc., and the adhesive needs to be dissolved in water before use. The reaction process takes 6-12 hours, which is time-consuming. Therefore, from the perspective of people's health and improving production efficiency, it is of great significance to provide a new type of compound emulsified adhesive with fewer ingredients and shorter action time. Summary of the invention

[0004] In view of the problems existing in the prior art, the present invention provides a new type of compound emulsified adhesive, which uses a fish gelatin and sodium caseinate compound system prepared by a new enzymatic hydrolysis technology. The overall protein content reaches more than 80%, and it has good hydrophilicity, simple ingredients, and strong dispersibility. It can produce good bonding effects in meat production, and the reaction time is only 30 minutes at 4°C.

[0005] In a first aspect, the present invention provides a method for preparing a novel composite emulsified adhesive, comprising the following steps: S1, washing, boiling, and crushing the fish meat, adding hydrolyzing protease and exoprotease to hydrolyze and inactivate the enzymes to obtain an enzymatic solution; S2, adjusting the pH of the enzymatic hydrolysate to below 3.0, stirring, standing, precipitating protein precipitate, and discarding acid water; S3, adding water to the protein precipitate of step S2, adjusting the pH, heating to 50-65°C to extract gelatin, and filtering after extracting gelatin to obtain fish gelatin solution; S4, mixing sodium caseinate and the fish gelatin solution obtained in step S3, and stirring until completely dissolved; S5, then vacuum drying and crushing to prepare mixed protein powder; S6. Further mixing the mixed protein powder with glutamine aminotransferase, maltodextrin and sodium tripolyphosphate to prepare a composite emulsified adhesive.

[0006] Furthermore, in step S1, the amount of the hydrolyzing protease added is 2-3 wt / %, and the amount of the exoprotease added is 3-5 wt / %.

[0007] Furthermore, the hydrolyzing protease in step S1 is a mixture of neutral protease and papain in a mass ratio of 1:1-5.

[0008] Furthermore, the exoprotease in step S1 is a flavor enzyme.

[0009] Furthermore, the pH of the hydrolysis in step S1 is 7.5.

[0010] Furthermore, the pH in step S3 is 6.5.

[0011] Furthermore, in steps S4 and S6, the mass ratio of sodium caseinate, fish gelatin, sodium tripolyphosphate, maltodextrin and transglutaminase is 20-25:55-60:3-8:10-15:1-5.

[0012] Furthermore, in steps S4 and S6, the mass ratio of sodium caseinate, fish gelatin, sodium tripolyphosphate, maltodextrin and transglutaminase is 20-25:55-60:5:15:2.

[0013] Furthermore, the vacuum drying step in step S5 is: pre-cooling to below -30°C, then evacuating to -0.1MPa, and then starting to heat, raising the temperature to 34°C until the material is completely dry.

[0014] Furthermore, the pulverization in step S5 is performed by a hammer pulverization process, and the pulverized material contains no more than 10% of the material with a mesh size of 60 or above, no more than 30% of the material with a mesh size of 60 to 100, and no less than 60% of the material with a mesh size of less than 100.

[0015] Furthermore, the mixing in step S6 is performed using a three-dimensional powder mixing machine.

[0016] In a second aspect, the present invention provides a novel compound emulsified adhesive.

[0017] Furthermore, the enzyme activity of the novel compound emulsified adhesive is 60-100 μ / g.

[0018] In a third aspect, the present invention provides the use of the novel composite emulsified adhesive in the process of meat reconstitution and bonding, including but not limited to use in minced pork, minced beef, minced fish, minced chicken, minced mutton and other meats.

[0019] The fish gelatin of the present invention adopts an acid hydrolysis process in the preparation process, and the protein can be precipitated in an environment of pH <3.0, and the crude protein with a molecular weight of 100,000 will be further decomposed into small molecular proteins with a molecular weight of less than 10,000, and the impurities are dissolved in the acidic solution. This process scheme can more effectively purify the fish gelatin components, improve the performance of the fish gelatin, and make the freezing force of the fish gelatin ≥200g (the national standard requires ≥50g, and 200g here has obviously exceeded the national standard). Under this freezing force index, the compound emulsified adhesive can have a strong water holding capacity when mixed with water during use, making up for the defect of water overflowing under pressure during the bonding and molding process of meat, greatly reducing the condensation of ice crystals during the freezing process, and improving the problem of cracking of the bonding seam caused by the expansion of ice crystals.

[0020] Compared with the prior art, the present invention has the following beneficial effects: Generally, in the meat industry, meat processed with emulsifiers must be kept in a 4°C environment for 3 hours before it can be pushed into a cold storage for refrigeration. 2 to 3 hours is the essential enzyme reaction time. The reaction time of the new compound emulsified adhesive prepared by the present invention is shortened to 0.5h (at 4°C), which greatly reduces the reaction time and greatly improves the industrial production efficiency of reconstituted meat. The compound emulsified adhesive prepared by the present invention can be added in the form of dry powder, eliminating the pre-dissolution operation, improving the convenience of use, and eliminating the risk of failure of meat processing due to incomplete dissolution; the new compound emulsified adhesive prepared by the present invention improves the tensile strength of meat bonding, and the average tensile strength can reach 1.34N, which is at least 0.42N higher than the prior art; the new compound emulsified adhesive prepared by the present invention can bond minced lean meat and minced fat together, and the reaction time is short. The new compound emulsified adhesive has good stability and can be stored at room temperature for 6 to 12 months without a significant decrease in the use effect. DETAILED DESCRIPTION

[0021] The experimental methods in the following examples of the present invention, where no specific conditions are specified, are usually carried out under conventional conditions or under conditions recommended by the manufacturers. The various commonly used chemical reagents used in the examples are all commercially available products.

[0022] Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0023] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that these descriptions are exemplary only and are not intended to limit the scope of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0024] The present invention is further described in the following examples, but the examples are not intended to limit the scope of protection of the present invention.

[0025] Example 1 Preparation of a novel composite emulsified adhesive The preparation steps of the novel composite emulsified adhesive of this embodiment are as follows: S1. Frozen basa fish meat was selected, soaked in clean water to thaw, cleaned, and steamed at 95°C for 20 min. The fish meat was crushed, and then water 3 times the weight of the fish meat was added and mixed evenly. The pH was adjusted to 7.5 with 2 mol / L sodium hydroxide solution, and then 3% hydrolyzing protease (the mass ratio of neutral protease and papain was 1:1) and 3% exoprotease (flavor enzyme) were added, and the reaction was maintained at 50°C with stirring for 4 h, and then the temperature was raised to 90°C to inactivate the enzyme for 20 min to obtain an enzymatic solution; S2. Use 2 mol / L hydrochloric acid solution to adjust the pH of the enzymatic hydrolyzate to below 3.0, maintain stirring for 30 min, let it stand for 2 h, precipitate the protein precipitate, and discard the acid water; S3, add 30wt% water to the protein precipitate of step S2, adjust the pH to 6.5 with 2mol / L sodium hydroxide solution, raise the temperature to 50-65°C and maintain stirring for 3h to extract gelatin, centrifuge and remove impurities after gelatin extraction to obtain fish gelatin (protein content ≥93%); S4, mixing 23 parts by mass of sodium caseinate and 55 parts by mass of fish gelatin, and stirring until completely dissolved; S5, then vacuum drying, precooling to below -30 ° C, then evacuating to -0.1MPa, and then starting to heat, raising the temperature to 34 ° C until the material is completely dry, and then using hammer crushing to make a mixed protein powder, in which the material above 60 mesh does not exceed 10%, the material between 60 and 100 mesh does not exceed 30%, and the material less than 100 mesh is not less than 60%; S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by mass of maltodextrin, 15 parts by mass of sodium tripolyphosphate, and 2 parts by mass of transglutaminase using a three-dimensional powder mixer to prepare a composite emulsified adhesive.

[0026] Example 2 Preparation of a novel composite emulsified adhesive The preparation steps of the novel composite emulsified adhesive of this embodiment are as follows: S1. Frozen basa fish meat was selected, soaked in clean water to thaw, cleaned, and steamed at 95°C for 20 min. The fish meat was crushed, and then water 3 times the mass of the fish meat was added and mixed evenly. The pH was adjusted to 7.5 with a 2 mol / L sodium hydroxide solution, and then 2% hydrolyzing protease (the mass ratio of neutral protease and papain was 1:1) and 3% exoprotease (flavor enzyme) were added, and the reaction was maintained at 50°C with stirring for 4 h, and then the temperature was raised to 90°C to inactivate the enzyme for 20 min to obtain an enzymatic solution; S2. Use 2 mol / L hydrochloric acid solution to adjust the pH of the enzymatic hydrolyzate to below 3.0, maintain stirring for 30 min, let it stand for 2 h, precipitate the protein precipitate, and discard the acid water; S3, add 30wt% water to the protein precipitate of step S2, adjust the pH to 6.5 with 2mol / L sodium hydroxide solution, raise the temperature to 50-65°C and maintain stirring for 3h to extract gelatin, centrifuge and remove impurities after gelatin extraction to obtain fish gelatin solution (protein content ≥93%); S4, mixing 20 parts by mass of sodium caseinate and 58 parts by mass of fish gelatin solution, and stirring until completely dissolved; S5, then vacuum drying, precooling to below -30 ° C, then evacuating to -0.1MPa, and then starting to heat, raising the temperature to 34 ° C until the material is completely dry, and then using hammer crushing to make a mixed protein powder, in which the material above 60 mesh does not exceed 10%, the material between 60 and 100 mesh does not exceed 30%, and the material less than 100 mesh is not less than 60%; S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by mass of maltodextrin, 15 parts by mass of sodium tripolyphosphate, and 2 parts by mass of transglutaminase using a three-dimensional powder mixer to prepare a composite emulsified adhesive.

[0027] Example 3 Preparation of a novel composite emulsified adhesive The preparation steps of the novel composite emulsified adhesive of this embodiment are as follows: S1. Frozen basa fish meat was selected, soaked in clean water to thaw, cleaned, and steamed at 95°C for 20 min. The fish meat was crushed, and then water 3 times the weight of the fish meat was added and mixed evenly. The pH was adjusted to 7.5 with 2 mol / L sodium hydroxide solution, and then 3% hydrolyzing protease (the mass ratio of neutral protease and papain was 1:1) and 3% exoprotease (flavor enzyme) were added, and the reaction was maintained at 50°C with stirring for 4 h, and then the temperature was raised to 90°C to inactivate the enzyme for 20 min to obtain an enzymatic solution; S2. Use 2 mol / L hydrochloric acid solution to adjust the pH of the enzymatic hydrolyzate to below 3.0, maintain stirring for 30 min, let it stand for 2 h, precipitate the protein precipitate, and discard the acid water; S3, add 30wt% water to the protein precipitate of step S2, adjust the pH to 6.5 with 2mol / L sodium hydroxide solution, raise the temperature to 50-65°C and maintain stirring for 3h to extract gelatin, centrifuge and remove impurities after gelatin extraction to obtain fish gelatin solution (protein content ≥93%); S4, mixing 21 parts by mass of sodium caseinate and 57 parts by mass of fish gelatin solution, and stirring until completely dissolved; S5, then vacuum drying, precooling to below -30 ° C, then evacuating to -0.1MPa, and then starting to heat, raising the temperature to 34 ° C until the material is completely dry, and then using hammer crushing to make a mixed protein powder, in which the material above 60 mesh does not exceed 10%, the material between 60 and 100 mesh does not exceed 30%, and the material less than 100 mesh is not less than 60%; S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by mass of maltodextrin, 15 parts by mass of sodium tripolyphosphate, and 2 parts by mass of transglutaminase using a three-dimensional powder mixer to prepare a composite emulsified adhesive.

[0028] Test Example 1: Performance test of the new compound emulsion adhesive prepared in Examples 1 to 3 The performance of the new composite emulsified adhesive prepared in Examples 1 to 3 was tested. The specific test method is Initial setting time: The time when the adhesive paste starts to set and loses its plasticity. Final setting time: The time when the adhesive paste sets uniformly. Gel strength: Weigh 7.5g of sample in a freezing bottle, add 105g of water, cover, swell for 1h, dissolve at a constant temperature of 65℃, cool the glue solution to 30℃, cool it at 10℃ for 18h, take the freezing bottle out of the constant temperature water tank, wipe dry and remove the stopper, and quickly place it on the round table of the freezing instrument; select 4mm for depth and 0.5mm / s for speed, complete the determination of gel strength within 2min, and read the measured value directly on the instrument. (4) Enzyme activity detection: Weigh a certain amount of sample, dissolve it with Tris-HCl solution and make it up to 100mL; take a certain amount of test solution and add it to the test substrate, heat it in a water bath at 95℃ for 15min, add stop solution to stop the reagent reaction, and set up a blank control with substrate and stop solution, measure the absorbance at 525nm, and calculate the enzyme activity using the formula.

[0029] (5) Stability test: After the initial enzyme activity of the adhesive is determined using the enzyme activity determination method of GB / T 34795-2017, the sample is stored at -18°C. After a certain period of time, samples are taken and the end-point enzyme activity of the stored sample is measured using the same determination method. The enzyme activity stability (i.e., enzyme activity residual rate) is calculated using formula (1):

[0030] According to the above test method, the test results are shown in Table 1; Table 1: Performance test results of new compound emulsion adhesive

[0031] From the results in Table 1, it can be seen that the novel compound emulsified adhesive prepared by the present invention has fast reaction speed, high strength, good stability, can be stored for 6 to 12 months, and the enzyme activity stability does not decrease significantly (<5%).

[0032] Application Example 1: Application of the new compound emulsified adhesive in beef minced meat reconstituted products This application example is to add the new type of composite emulsified adhesive prepared in Example 3 to reconstitute beef minced meat. The raw material composition of the beef minced meat reconstituted product is shown in Table 2: Table 2: Raw material composition of beef minced meat reconstituted products

[0033] The steps for preparing the beef minced meat reconstituted product are as follows: (1) Raw material processing: Thaw the beef minced meat, remove the lymph nodes and fascia, and cut into slices about 1 cm thick; (2) Raw material tumbling: according to the formula, put the minced beef, ice water and water retaining agent into the tumbling machine, keep the temperature at about 4°C, and tumble and knead for 60 minutes under a vacuum of -0.08MPa (until the water is completely absorbed); (3) Mixing: The dry powder of the novel composite emulsified adhesive (Example 3) is mixed with 5 times the amount of water and beaten to mix well, then added to the rolled beef and stirred evenly (stirring for about 10 minutes) until there is no flowing slurry; (4) Mold filling: Place the meat evenly layer by layer into the mold (or put the meat into the meat roll bag) to shape it, expel the air and fasten it; (5) Static reaction: The shaped meat pieces are placed in a 4°C environment for reaction for 2 hours; (6) Quick freezing: After the meat has reacted, place it in a -40°C quick freezer until it is completely frozen; (7) Slicing: After quick freezing, thaw the meat to about -18°C before slicing, slice, package, and store in a cold storage.

[0034] Application Example 2: Application of the new compound emulsified adhesive in quick-dusting beef minced meat reconstituted products This application example is to add the new type of composite emulsified adhesive prepared in Example 3 to reconstitute the quick-dusting type beef minced meat. The raw material composition of the quick-dusting type beef minced meat reconstituted product is shown in Table 3: Table 3: Raw material composition of quick-dusting beef minced meat reconstituted product

[0035] The preparation steps of the quick-dusting type beef minced meat reconstituted product are as follows: (1) Raw material processing: Thaw the lean beef, remove the lymph nodes and fascia, and cut into slices about 1 cm thick; (2) Soaking raw materials: Soak lean beef in 2wt% salt water for half an hour and then remove it. Drain the water after removing it (the water retention of meat is 2%~3%). (3) Dipping in powder: Dip the lean beef and beef fat into the dry powder of the compound emulsified adhesive (Example 3) respectively, apply it evenly, and spread the fat and lean meat alternately on the mold; (4) Mold static reaction: The shaped meat pieces are placed in a 4°C environment for reaction for 1 to 2 hours; (5) Quick freezing: After the reaction is completed, place it in a -32°C quick freezer until it is completely frozen; (6) Slow-frozen cut meat: Defrost to around -18°C, slice, package, and store in a cold storage.

[0036] Application Example 3: Application of new compound emulsified adhesive in reconstituted pork minced meat products This application example is to add the new type of compound emulsified adhesive prepared in Example 1 to reconstitute the minced pork. The raw material composition of the reconstituted minced pork product is shown in Table 4: Table 4: Raw material composition of reconstituted pork minced meat products

[0037] The steps for preparing the reconstituted minced pork product are as follows: Rolling and kneading of raw materials: put the thawed minced lean meat, water retaining agent, water retaining agent auxiliary materials and ice water (5kg) into a tumbling machine, keep the temperature below 4°C, and tumble for 50 minutes under a vacuum of -0.06MPa until the water is completely absorbed; fat and lean mixing: add the thawed minced fat and sodium caseinate to the kneaded lean meat and tumble for about 5 minutes to mix evenly; add the new compound emulsified adhesive to mix: after the dry powder of the new compound emulsified adhesive (Example 1) is evenly slurried with 1.3kg of ice water, add it to the tumbled minced fat and lean meat, and continue to tumble for about 3 minutes until there is no flowing slurry; molding reaction: place the kneaded meat material evenly layer by layer in the mold to shape it, and expel the air, and then let it stand to react; quick freezing: after the reaction of the meat blocks is completed, place them in a quick freezer and freeze them until they are completely frozen. Application Example 4: Application of new compound emulsified adhesives in reconstituted pork minced meat products The difference from Application Example 3 is that the new compound emulsified adhesive used is the new compound emulsified adhesive prepared in Example 2, and other preparation methods and raw material composition contents are the same.

[0038] Application Example 5: Application of new compound emulsified adhesive in reconstituted pork minced meat products The difference from Application Example 3 is that the new compound emulsified adhesive used is the new compound emulsified adhesive prepared in Example 3, and other preparation methods and raw material composition contents are the same.

[0039] Test Example 2: Performance test of minced meat reconstituted product Corresponding to Example 1 to Example 3, the new compound emulsified adhesive was used to perform performance tests on the minced meat reconstituted product. The specific test methods are as follows: Average pulling force: Cut the reconstituted meat into 3mm thick meat rolls, cook them in boiling water for 2 minutes, cool them at room temperature, fold the meat rolls twice, place them in a pulling force table, and test the meat rolls' pulling force. The pulling force ≥0.92N is qualified. Water holding capacity: Cut the reconstituted meat into 3mm thick meat rolls, hang them at 0℃~4℃ for 24 hours, compare the weight before and after, calculate the water holding capacity of the meat rolls, and the water holding capacity ≥72% is qualified. pH value: Thaw the reconstituted meat, and use pH test paper to test the pH value of the juice in the meat. The meat rolls are qualified when the pH is neutral and weakly alkaline. Color: Cut the reconstituted meat into 3mm thick meat rolls, observe the color of the meat rolls after thawing at room temperature, bright red and red are qualified, brown and dark red are unqualified. Chewing force: Cut the restructured meat into meat rolls with a thickness of 3mm, cook them in boiling water for 2 minutes, cool them at room temperature, fold the meat rolls 3 times, and put them on the test bench to measure the chewiness of the meat rolls. The chewiness ≥6.50N is qualified. According to the above test method, the test results are shown in Table 5: Table 5: Performance test results of restructured meat

[0040] From the results in Table 5, it can be seen that the new compound emulsified adhesive of the present invention can be used for the reconstitution of various minced meats, the average tensile strength of the reconstituted meat can reach 0.91~1.34N, the water holding capacity is high, which can reach 79~84%, and the chewing power is good; the new compound emulsified adhesive of the present invention can especially realize the reconstitution of fat and lean meat, the average tensile strength can reach 0.95~1.21N, the chewing power is good, and the new compound emulsified adhesive of the present invention has a fast reaction speed in the preparation process of reconstituted meat, which can be shortened to 30 minutes (at 4°C), which greatly reduces the reaction time and greatly improves the industrial production efficiency of reconstituted meat, and the prepared reconstituted meat has good stability and no cracks in the bonding seam.

[0041] Comparative Example 1 The difference between this comparative example and Example 3 is that the fish gelatin is replaced by commercially available gelatin, and in steps S4 and S6, the amount of sodium caseinate is 21 parts by mass, the amount of gelatin is 57 parts by mass, the amount of sodium tripolyphosphate is 5 parts by mass, the amount of maltodextrin is 15 parts by mass, and the amount of glutamine transaminase is 2 parts by mass, and the rest of the preparation methods are the same.

[0042] Comparative Example 2 The difference between this comparative example and Example 3 is that during the preparation of the fish gelatin, no neutral protease is added, and papain is used to make up the difference. The rest of the formula and preparation method are the same.

[0043] Comparative Example 3 The difference between this comparative example and Example 3 is that the enzymes added during the preparation of the fish gelatin are different: this comparative example adds 3% hydrolyzing protease (the mass ratio of Novozymes 2.4L neutral protease and papain is 3:1) and 3% exoprotease (Voxion F500L flavor enzyme), and the rest of the formula and preparation method are the same.

[0044] Comparative Example 4 The difference between this comparative example and Example 3 is that step S2 is not performed during the preparation of the fish gelatin, and the rest of the formula and preparation method are the same.

[0045] Comparative Example 5 The difference between this comparative example and Example 3 is that the formula is different. In steps S4 and S6 of this comparative example, sodium caseinate is 29 parts by mass, fish gelatin is 49 parts by mass, sodium tripolyphosphate is 5 parts by mass, maltodextrin is 15 parts by mass, and glutamine transaminase is 2 parts by mass, and the rest of the preparation methods are the same.

[0046] Test Example 2: Performance Test of Compound Emulsion Adhesives Prepared in Comparative Examples 1 to 5 The performance tests were conducted on the compound emulsified adhesives prepared in Comparative Examples 1 to 5. The specific test methods were the same as those in Test Example 1. The test results are shown in Table 6. Table 6: Performance test results of emulsion adhesive

[0047] Conclusion: From the results in Table 6, it can be seen that the emulsified adhesives prepared in Comparative Examples 1 to 6 are inferior to those in Examples 1 to 3, especially compared to Example 3, the gel time of Comparative Examples 1 to 6 is significantly prolonged, which has a significant impact on the process efficiency of minced meat reconstitution, and the freezing strength is also significantly reduced. Therefore, the gel time and freezing strength will affect the quality of reconstituted meat; in addition, the adhesive prepared by Comparative Example 1 using commercially available gelatin has significantly poor stability, with a stability of less than 85% after 6 months of storage, and is accompanied by obvious water exudation, and the stability decreases by 5% after 12 months of storage; Comparative Example 2 uses only papain to prepare fish gelatin, which obviously leads to low adhesive stability, and the stability decreases by more than 5% after 12 months of storage, while Comparative Example 3 uses neutral hydrolase and papain hydrolase to prepare fish gelatin. The preparation of fish gelatin by hydrolase (mass ratio of 3:1) also obviously causes poor stability of the adhesive, with a stability of less than 85% after 6 months. It can be seen that the use of neutral hydrolase and papaya hydrolase in the mass ratio range of 1:1 to 5 is the best choice in the present invention; Comparative Example 4 did not undergo acid precipitation during the preparation of fish gelatin, and the prepared adhesive had better stability after 6 months, but the long-term storage stability was significantly reduced (more than 5%), and the possible reason was that the fish gelatin contained more impurities; the adhesive prepared in Comparative Example 5 had a high content of sodium caseinate and a low content of fish gelatin, resulting in a stability reduction of more than 5% after the adhesive was stored for 12 months. It can be seen that the fish gelatin prepared by the present invention has the effect of maintaining stability, and adding within a suitable ratio range is beneficial to the stability of enzyme activity.

[0048] Application Example 6: Performance Testing of Meat Restructured Products This application example is to add 5 groups of compound emulsified adhesives prepared in comparative examples 1 to 5 to reconstitute minced pork. The raw material composition of the reconstituted minced pork product is shown in Table 7. The test method is the same as that of application example 4. The specific test results are shown in Table 7: Table 7: Performance test results of restructured meat

[0049] From the results in Table 7, it can be seen that the emulsified adhesives prepared in Comparative Examples 1 to 5 are used in the reconstitution of minced meat. It can be clearly seen that the reconstitution of minced meat in Comparative Examples 2 to 4 is incomplete, and Comparative Example 5 also has cracks. In Comparative Example 1, the adhesive prepared using commercially available gelatin is still not high in water holding capacity and insufficient in tensile strength when used in the reconstituted meat.

[0050] It should be noted that, in order to make the description concise, not all possible combinations of the various technical features in the above embodiments are described. The above embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in the field, without departing from the concept of the present invention, the technicians in the field can combine and combine the different embodiments and features of the different embodiments described in this specification, which all belong to the protection scope of the present invention.

Claims

1. A method for preparing a novel composite emulsion adhesive, characterized in that: The following steps are involved: S1. Wash, steam and crush the fish meat, add 2-3 wt / % hydrolyzing protease and 3-5 wt / % exoprotease to hydrolyze and inactivate the enzymes to obtain an enzymatic solution; S2, adjusting the pH of the enzymatic hydrolysate to below 3.0, stirring, standing, precipitating protein precipitate, discarding the acid water and setting aside; S3, adding water to the protein precipitate of step S2, adjusting the pH, heating to 50-65°C to extract gelatin, and filtering after extracting gelatin to obtain fish gelatin; S4, mixing sodium caseinate and the fish gelatin obtained in step S3, and stirring until completely dissolved; S5, then vacuum drying and crushing to prepare mixed protein powder; S6. Further mixing the mixed protein powder with glutamine aminotransferase, maltodextrin and sodium tripolyphosphate to prepare a composite emulsified adhesive.

2. The method for preparing the novel composite emulsified adhesive according to claim 1, characterized in that: In the step S1, the hydrolyzing protease is a mixture of neutral protease and papain in a mass ratio of 1:1-5, and the exoprotease is a flavor enzyme.

3. The method for preparing the novel composite emulsified adhesive according to claim 1, characterized in that: The hydrolysis in step S1 is to adjust the pH to 7.5 with alkali, and the pH in step S3 is 6.

5.

4. The method for preparing the novel composite emulsified adhesive according to claim 1, characterized in that: In the steps S4 and S6, the mass ratio of sodium caseinate, fish gelatin, sodium tripolyphosphate, maltodextrin and transglutaminase is 20-25:55-60:3-8:10-15:1-5.

5. The method for preparing the novel composite emulsified adhesive according to claim 4, characterized in that: In the steps S4 and S6, the mass ratio of sodium caseinate, fish gelatin, sodium tripolyphosphate, maltodextrin and transglutaminase is 20-25:55-60:5:15:

2.

6. The method for preparing the novel composite emulsified adhesive according to claim 1, characterized in that: The vacuum drying step in step S5 is: pre-cooling to below -30°C, then evacuating to -0.1MPa, and then starting heating, raising the temperature to 34°C until the material is completely dried.

7. The method for preparing the novel composite emulsified adhesive according to claim 1, characterized in that: The pulverization in step S5 is performed by a hammer pulverization process, and the materials are pulverized to a level where the materials with mesh sizes above 60 do not exceed 10%, the materials with mesh sizes between 60 and 100 do not exceed 30%, and the materials with mesh sizes below 100 do not exceed 60%.

8. A novel composite emulsified adhesive obtained by the preparation method according to any one of claims 1 to 7.

9. The novel composite emulsified adhesive according to claim 8, characterized in that: The enzyme activity of the novel compound emulsified adhesive is 60-100 μ / g.

10. Use of the novel compound emulsified adhesive according to any one of claims 8 to 9 in the process of meat reconstitution and bonding.

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