A novel compound emulsified adhesive, its preparation method and application

Abstract

This invention relates to a novel compound emulsified adhesive, its preparation method, and its application. The emulsified adhesive is prepared by mixing fish gelatin (obtained through proteolytic hydrolysis, acid hydrolysis, and extraction of fish meat) with sodium caseinate to form a mixed protein powder, which is then further mixed with transglutaminase, maltodextrin, and sodium tripolyphosphate to produce the compound emulsified adhesive. The fish gelatin prepared by this invention has high purity, a freezing strength exceeding 200g, and strong water-holding capacity, improving the problem of cracking at the seams of reconstituted meat. The emulsified adhesive prepared by this invention can bond minced lean meat and minced fat together, and the average tensile strength of the reconstituted meat can reach 1.34N. This novel compound emulsified adhesive reacts quickly and has good stability, can be stored at room temperature for 6-12 months without significant decrease in enzyme activity.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to a novel compound emulsified adhesive, its preparation method, and its application. Background Technology

[0002] Currently, my country has become the world's largest consumer of meat. However, during meat processing, a large amount of scrap or deboned meat cannot be fully utilized. In an environment that advocates maximizing resource utilization, meat reconstitution technology can be used to utilize these low-value scraps or deboned meats. Currently, most commonly used meat reconstitution techniques employ transglutaminase (TGA), utilizing its ability to form cross-linked structures in muscle proteins to reconstitute and bind the scraps. However, the high cost of TGA as a binder, its long reaction time, and its inability to bind fat all limit its widespread use in the production of reconstituted meat products.

[0003] Patent CN 103340423 A discloses a meat scrap binder and its application method in reconstituted meat. This binder, used in the reconstituted meat production process, contains various food additives such as sodium alginate, calcium carbonate, glucono-δ-lactone, sodium pyrophosphate, monoglycerides, and carrageenan. Furthermore, the binder requires prior dissolution in water, and the reaction process takes 6-12 hours, which is quite time-consuming. Therefore, from the perspective of human health and improved production efficiency, providing a novel compound emulsified binder with fewer components and a shorter reaction time is of great significance. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a novel compound emulsified adhesive that uses a compound system of fish gelatin and sodium caseinate prepared by a new enzymatic hydrolysis technology. The total protein content reaches more than 80%, and it has good hydrophilicity, simple composition, and strong dispersibility. It can produce good adhesion 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 compounded emulsified adhesive, comprising the following steps:

[0006] S1. Wash, steam, and crush the fish meat. Add hydrolytic protease and exoprotease to hydrolyze and inactivate the enzymes to obtain an enzymatic hydrolysate.

[0007] S2. Adjust the pH of the enzymatic hydrolysate to below 3.0, stir, let stand, and let the protein precipitate out. Discard the acidic water.

[0008] S3. Add water to the protein precipitate from step S2, adjust the pH, heat to 50-65℃ to extract the gel, filter after extraction to obtain fish gelatin solution.

[0009] S4. Mix sodium caseinate and the fish gelatin solution obtained in step S3, and stir until completely dissolved;

[0010] S5. Then, vacuum dry and pulverize to produce mixed protein powder;

[0011] S6. Further mix the mixed protein powder with transglutaminase, maltodextrin, and sodium tripolyphosphate to prepare a compound emulsified adhesive.

[0012] Furthermore, in step S1, the amount of hydrolytic protease added is 2-3 wt%, and the amount of exoprotease added is 3-5 wt%.

[0013] Furthermore, in step S1, the hydrolytic protease is a mixture of neutral protease and papain in a mass ratio of 1:1 to 5.

[0014] Furthermore, the exonuclease in step S1 is a flavor enzyme.

[0015] Furthermore, the pH of the hydrolysis in step S1 is 7.5.

[0016] Furthermore, the pH in step S3 is 6.5.

[0017] 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.

[0018] 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.

[0019] Further, the vacuum drying step in step S5 is as follows: pre-cool to below -30°C, then evacuate to -0.1MPa, then start heating and raise the temperature to 34°C until the material is completely dry.

[0020] Furthermore, in step S5, the crushing is carried out using a hammer mill process, and the crushed material contains no more than 10% of the material with a mesh size of 60 or larger, 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.

[0021] Furthermore, in step S6, a three-dimensional powder mixing machine is used for mixing.

[0022] Secondly, the present invention provides a novel compound emulsified adhesive.

[0023] Furthermore, the enzyme activity of the novel compound emulsified adhesive is 60~100 μ / g.

[0024] Thirdly, the present invention provides the application of the novel compound emulsified adhesive in the meat reconstitution and bonding process, including but not limited to its application in minced pork, minced beef, minced fish, minced chicken, minced mutton and other meats.

[0025] The fish gelatin of this invention employs an acid hydrolysis process in its preparation. In an environment with pH < 3.0, proteins precipitate, and crude proteins with molecular weights in the hundreds of thousands are further decomposed into smaller proteins with molecular weights below 10,000. Impurities dissolve in the acidic solution. This process can more effectively purify the fish gelatin components, improve its performance, and increase its freezing strength to ≥ 200g (the national standard requires ≥ 50g; 200g significantly exceeds the national standard). Under this freezing strength, the compound emulsified adhesive exhibits strong water-holding capacity when mixed with water during use, compensating for the defect of water leakage under pressure during meat bonding and molding, significantly reducing ice crystal formation during freezing, and improving the problem of cracking at the adhesive seam caused by ice crystal expansion.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0027] Generally, in the meat industry, meat processed with emulsifiers must be kept at 4°C for 3 hours before being placed in cold storage, with 2-3 hours being an essential enzyme reaction time. However, the novel compound emulsified adhesive prepared in this invention shortens the reaction time to 0.5 hours (at 4°C), significantly reducing reaction time and greatly improving the industrial production efficiency of reconstituted meat. The compound emulsified adhesive prepared in this invention can be added in dry powder form, eliminating the need for pre-dissolving, improving ease of use, and eliminating the risk of meat processing failure due to incomplete dissolution. The novel compound emulsified adhesive prepared in this invention improves the tensile strength of meat bonding, with an average tensile strength of 1.34N, an improvement of at least 0.42N compared to existing technologies. The novel compound emulsified adhesive prepared in this invention can bond lean meat and fat meat together with a short reaction time. Furthermore, this novel compound emulsified adhesive has good stability and can be stored at room temperature for 6-12 months without a significant decrease in effectiveness. Detailed Implementation

[0028] Unless otherwise specified, the experimental methods described in the following embodiments of the present invention are generally performed under conventional conditions or as recommended by the manufacturer. All commonly used chemical reagents used in the embodiments are commercially available products.

[0029] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention.

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that these descriptions are merely exemplary and not intended to limit the scope of the invention. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concepts of the invention.

[0031] The following embodiments further describe the present invention, but these embodiments are not intended to limit the scope of protection of the present invention.

[0032] Example 1: Preparation of a novel compound emulsified adhesive

[0033] The preparation steps of the novel compound emulsified adhesive in this embodiment are as follows:

[0034] S1. Select frozen basa fish meat, soak it in clean water to thaw and clean it. After steaming at 95℃ for 20 minutes, crush the fish meat and then add water with 3 times the weight of the fish meat and mix well. Adjust the pH to 7.5 with 2 mol / L sodium hydroxide solution. Then add 3% hydrolytic protease (neutral protease and papain in a mass ratio of 1:1) and 3% exoprotease (flavor enzyme). Maintain stirring reaction at 50℃ for 4 hours. Then raise the temperature to 90℃ to inactivate the enzyme for 20 minutes to obtain the enzymatic hydrolysate.

[0035] S2. Adjust the pH of the enzyme hydrolysate to below 3.0 using a 2 mol / L hydrochloric acid solution, maintain stirring for 30 min, let stand for 2 h, precipitate protein, and discard the acid water;

[0036] S3. Add 30wt% water to the protein precipitate from step S2, adjust the pH to 6.5 using 2mol / L sodium hydroxide solution, heat to 50~65℃ and maintain stirring for 3h to extract the gel. After extraction, centrifuge and filter to remove impurities to obtain fish gelatin (protein content ≥93%).

[0037] S4. Mix 23 parts by weight of sodium caseinate and 55 parts by weight of fish gelatin, and stir until completely dissolved.

[0038] S5. Then, vacuum drying is carried out, pre-cooled to below -30℃, then vacuumed to -0.1MPa, and then heating is started, raising the temperature to 34℃ until the material is completely dry. Then, hammer milling is used to make mixed protein powder. The mixed protein powder contains no more than 10% of the material above 60 mesh, no more than 30% of the material between 60 and 100 mesh, and no less than 60% of the material below 100 mesh.

[0039] S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by weight of maltodextrin, 15 parts by weight of sodium tripolyphosphate, and 2 parts by weight of transglutaminase using a three-dimensional powder mixer to prepare a compound emulsified adhesive.

[0040] Example 2: Preparation of a novel compound emulsified adhesive

[0041] The preparation steps of the novel compound emulsified adhesive in this embodiment are as follows:

[0042] S1. Select frozen basa fish meat, soak it in clean water to thaw and clean it. After steaming at 95℃ for 20 minutes, crush the fish meat and add water with 3 times the weight of the fish meat. Mix well and adjust the pH to 7.5 with 2 mol / L sodium hydroxide solution. Then add 2% hydrolytic protease (neutral protease and papain in a mass ratio of 1:1) and 3% exoprotease (flavor enzyme). Maintain stirring reaction at 50℃ for 4 hours. Then raise the temperature to 90℃ to inactivate the enzyme for 20 minutes to obtain the enzymatic hydrolysate.

[0043] S2. Adjust the pH of the enzyme hydrolysate to below 3.0 using a 2 mol / L hydrochloric acid solution, maintain stirring for 30 min, let stand for 2 h, precipitate protein, and discard the acid water;

[0044] S3. Add 30wt% water to the protein precipitate from step S2, adjust the pH to 6.5 using 2mol / L sodium hydroxide solution, heat to 50~65℃ and maintain stirring for 3h to extract the gel. After extraction, centrifuge and filter to remove impurities to obtain fish gelatin solution (protein content ≥93%).

[0045] S4. Mix 20 parts by weight of sodium caseinate and 58 parts by weight of fish gelatin solution, and stir until completely dissolved.

[0046] S5. Then, vacuum drying is carried out, pre-cooled to below -30℃, then vacuumed to -0.1MPa, and then heating is started, raising the temperature to 34℃ until the material is completely dry. Then, hammer milling is used to make mixed protein powder. The mixed protein powder contains no more than 10% of the material above 60 mesh, no more than 30% of the material between 60 and 100 mesh, and no less than 60% of the material below 100 mesh.

[0047] S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by weight of maltodextrin, 15 parts by weight of sodium tripolyphosphate, and 2 parts by weight of transglutaminase using a three-dimensional powder mixer to prepare a compound emulsified adhesive.

[0048] Example 3: Preparation of a novel compound emulsified adhesive

[0049] The preparation steps of the novel compound emulsified adhesive in this embodiment are as follows:

[0050] S1. Select frozen basa fish meat, soak it in clean water to thaw and clean it. After steaming at 95℃ for 20 minutes, crush the fish meat and then add water with 3 times the weight of the fish meat and mix well. Adjust the pH to 7.5 with 2 mol / L sodium hydroxide solution. Then add 3% hydrolytic protease (neutral protease and papain in a mass ratio of 1:1) and 3% exoprotease (flavor enzyme). Maintain stirring reaction at 50℃ for 4 hours. Then raise the temperature to 90℃ to inactivate the enzyme for 20 minutes to obtain the enzymatic hydrolysate.

[0051] S2. Adjust the pH of the enzyme hydrolysate to below 3.0 using a 2 mol / L hydrochloric acid solution, maintain stirring for 30 min, let stand for 2 h, precipitate protein, and discard the acid water;

[0052] S3. Add 30wt% water to the protein precipitate from step S2, adjust the pH to 6.5 using 2mol / L sodium hydroxide solution, heat to 50~65℃ and maintain stirring for 3h to extract the gel. After extraction, centrifuge and filter to remove impurities to obtain fish gelatin solution (protein content ≥93%).

[0053] S4. Mix 21 parts by weight of sodium caseinate and 57 parts by weight of fish gelatin solution, and stir until completely dissolved.

[0054] S5. Then, vacuum drying is carried out, pre-cooled to below -30℃, then vacuumed to -0.1MPa, and then heating is started, raising the temperature to 34℃ until the material is completely dry. Then, hammer milling is used to make mixed protein powder. The mixed protein powder contains no more than 10% of the material above 60 mesh, no more than 30% of the material between 60 and 100 mesh, and no less than 60% of the material below 100 mesh.

[0055] S6. Further, the mixed protein powder obtained in step S5 is mixed evenly with 5 parts by weight of maltodextrin, 15 parts by weight of sodium tripolyphosphate, and 2 parts by weight of transglutaminase using a three-dimensional powder mixer to prepare a compound emulsified adhesive.

[0056] Test Example 1: Performance Testing of the Novel Compound Emulsified Adhesives Prepared in Examples 1-3

[0057] The novel compound emulsified adhesives prepared in Examples 1-3 were subjected to performance testing, and the specific testing methods are as follows:

[0058] Initial setting time: The time when the adhesive slurry begins to solidify and loses its plasticity. Final setting time: The time when the adhesive slurry solidifies uniformly. Freeze-thaw strength: Weigh 7.5g of sample into a freeze-thaw bottle, add 105g of water, cover, swell for 1h, dissolve at a constant temperature of 65℃, cool the glue solution to 30℃, cool at 10℃ for 18h, remove the freeze-thaw bottle from the constant temperature water bath, wipe dry and remove the stopper, and quickly place it on the round table of the freeze-thaw instrument; select a depth of 4mm and a speed of 0.5mm / s, complete the freeze-thaw strength determination within 2min, and read the measured value directly on the instrument. (4) Enzyme activity detection: Weigh a certain amount of sample weight, dissolve it in Tris-HCl solution and make up to 100mL; add a certain amount of test solution to the test substrate, heat in a 95℃ water bath for 15min, add a stop solution to stop the reagent reaction, and at the same time set up a blank control with the substrate and the stop solution, measure the absorbance at 525nm, and calculate the enzyme activity using the formula.

[0059] (5) Stability test: After determining the initial enzyme activity of the adhesive using the enzyme activity assay method in GB / T 34795-2017, the sample was stored at -18℃. After a certain period, the sample was taken and the endpoint enzyme activity of the stored sample was measured using the same assay method. Then, the enzyme activity stability (i.e., enzyme activity retention rate) was calculated using formula (1).

[0060]

[0061] The test results are shown in Table 1, based on the above testing method.

[0062] Table 1: Performance Test Results of Novel Compound Emulsified Adhesives

[0063]

[0064] As shown in Table 1, the novel compound emulsified adhesive prepared by this invention has a fast reaction rate, high strength, good stability, and can be stored for 6 to 12 months, with no significant decrease in enzyme activity stability (<5%).

[0065] Application Example 1: Application of Novel Compound Emulsified Adhesives in Reconstituted Beef Mince Products

[0066] This application example demonstrates the recombination of ground beef with the novel compound emulsified adhesive prepared in Example 3. The raw material composition of the recombined ground beef product is shown in Table 2.

[0067] Table 2: Raw Material Composition of Reconstituted Beef Mince Products

[0068]

[0069] The preparation steps for the reconstituted beef mince product are as follows:

[0070] (1) Raw material processing: Thaw the ground beef, remove the lymph nodes and tendons, and cut it into slices about 1cm thick;

[0071] (2) Raw material tumbling: According to the formula, put the ground beef, ice water and water-retaining agent into the tumbling machine together, keep the temperature at about 4℃, and tumble for 60 minutes under a vacuum of -0.08MPa (until the water is completely absorbed).

[0072] (3) Mixing: Mix the dry powder of the novel compound emulsified adhesive (Example 3) with 5 times the amount of water, then add it to the tumbled beef and stir evenly (stir for about 10 minutes) until there is no flowing slurry.

[0073] (4) Molding: Place the meat evenly layer by layer into the mold (or put the meat into a meat roll bag) to shape it, remove the air and fasten it tightly;

[0074] (5) Static reaction: The shaped meat pieces are placed in an environment of 4℃ for 2 hours to react;

[0075] (6) Quick-freezing: After the meat pieces have finished reacting, place them in a -40℃ quick-freezing room and quick-freeze until they are completely frozen;

[0076] (7) Slicing: Before slicing the quick-frozen meat pieces, thaw them to about -18°C, slice them, package them, and store them in a cold storage.

[0077] Application Example 2: Application of a novel compound emulsified adhesive in quick-spreading powdered beef mince reconstituted products

[0078] This application example involves recombining quick-spreading powdered ground beef with the novel compound emulsified adhesive prepared in Example 3. The raw material composition of the recombined quick-spreading powdered ground beef product is shown in Table 3.

[0079] Table 3: Raw Material Composition of Quick-Spreading Beef Mince Reconstituted Products

[0080]

[0081] The preparation steps for the quick-spreading powdered reconstituted beef mince product are as follows:

[0082] (1) Raw material processing: Thaw the lean beef, remove the lymph nodes and tendons, and cut it into slices about 1cm thick;

[0083] (2) Soaking raw meat: Soak lean beef in 2wt% salt water for half an hour, then take it out and drain the water (the water content of the meat is 2%~3%).

[0084] (3) Coating with powder: The lean beef and beef fat are coated with the dry powder of compound emulsified adhesive (Example 3) and spread evenly, and the fat and lean meat are laid in the mold alternately;

[0085] (4) Molding and static reaction: The shaped meat pieces are placed in an environment of 4℃ for 1~2 hours to react;

[0086] (5) Quick-freezing: After the reaction is complete, place it in a -32℃ quick-freezing chamber and quick-freeze until it is completely frozen;

[0087] (6) Slow-freezing and slicing meat: Slow-freeze to about -18℃, slice, package, and store in cold storage.

[0088] Application Example 3: Application of Novel Compound Emulsified Adhesives in Reconstituted Pork Mince Products

[0089] This application example demonstrates the recombination of minced pork by adding the novel compound emulsified adhesive prepared in Example 1. The raw material composition of the recombined minced pork product is shown in Table 4.

[0090] Table 4: Raw Material Composition of Reconstituted Pork Mince Products

[0091]

[0092] The preparation steps for reconstituted pork mince products are as follows:

[0093] Raw material tumbling: Place the thawed minced lean meat, water-retaining agent, water-retaining agent additives, and ice water (5kg) into a tumbling machine, maintain a temperature below 4℃, and tumble under a vacuum of -0.06MPa for 50 minutes until the moisture is completely absorbed; Fat-lean mixing: Add the thawed minced fat and sodium caseinate to the tumbled lean meat and tumble for about 5 minutes until evenly mixed; Adding novel compound emulsified adhesive: Mix the dry powder of the novel compound emulsified adhesive (Example 1) with 1.3kg of ice water until evenly mixed, then add it to the tumbled minced fat and lean meat, and continue tumbling for about 3 minutes until there is no flowing slurry; Molding reaction: Place the tumbled meat material evenly layer by layer into the mold to shape it, remove the air, and then let it stand to react; Quick freezing: After the meat pieces have reacted, place them in a quick-freezing warehouse and quick-freeze until completely frozen. Application Example 4: Application of novel compound emulsified adhesive in reconstituted pork mince products

[0094] The difference from Application Example 3 is that the novel compound emulsified adhesive used is the novel compound emulsified adhesive prepared in Example 2, and the other preparation methods and raw material composition and content are the same.

[0095] Application Example 5: Application of Novel Compound Emulsified Adhesives in Reconstituted Pork Mince Products

[0096] The difference from Application Example 3 is that the novel compound emulsified adhesive used is the novel compound emulsified adhesive prepared in Example 3, while the other preparation methods and raw material composition and content are the same.

[0097] Experimental Example 2: Performance Testing of Meat Reconstituted Products

[0098] For example 1 to example 3, a novel compound emulsified adhesive was used to perform performance testing on the minced meat reconstituted product. The specific testing methods are as follows:

[0099] Average tensile force: Cut the restructured meat into meat rolls with a thickness of 3 mm, cook them in boiling water for 2 min, let them cool at room temperature, fold the meat rolls twice, place them in a tensile force testing platform, and test the tensile strength of the meat rolls. A tensile strength of ≥0.92 N is considered qualified. Water-holding capacity: Cut the restructured meat into meat rolls with a thickness of 3 mm, hang them at 0°C - 4°C for 24 h, compare the weights before and after, and calculate the water-holding capacity of the meat rolls. A water-holding capacity of ≥72% is considered qualified. pH value: Thaw the restructured meat and test the pH value of the juice inside the meat with pH test paper. A meat roll with a pH in the neutral and weakly alkaline range is considered qualified. Color: Cut the restructured meat into meat rolls with a thickness of 3 mm, observe the color of the meat rolls after thawing at room temperature. Bright red and red are considered qualified, while brown and dark red are considered unqualified. Chewability: Cut the restructured meat into meat rolls with a thickness of 3 mm, cook them in boiling water for 2 min, let them cool at room temperature, fold the meat rolls three times, place them on a testing platform to measure the chewability of the meat rolls. A chewability of ≥6.50 N is considered qualified. According to the above test methods, the test results are shown in Table 5:

[0100] Table 5: Performance test results of restructured meat

[0101]

[0102] As can be seen from the results in Table 5, the novel compound emulsifying binder of the present invention can be used for restructuring various minced meats. The average tensile force of the restructured meat can reach 0.91 - 1.34 N, the water-holding capacity is high, reaching 79 - 84%, and the chewability is good. The novel compound emulsifying binder of the present invention can especially achieve the restructuring of fat and lean meats. The average tensile force can reach 0.95 - 1.21 N, the chewability is good, and the reaction speed of the novel compound emulsifying binder of the present invention during the preparation of restructured meat is fast, which can be shortened to 30 minutes (at 4°C), greatly reducing the reaction time, significantly improving the industrial production efficiency of restructured meat, and the prepared restructured meat has good stability and no cracking at the bonding seams.

[0103] Comparative Example 1

[0104] The difference between this comparative example and Example 3 is that the fish gelatin is replaced with commercially available gelatin, and in steps S4 and S6, sodium caseinate is 21 parts by mass, gelatin is 57 parts by mass, sodium tripolyphosphate is 5 parts by mass, maltodextrin is 15 parts by mass, and transglutaminase is 2 parts by mass. The remaining preparation methods are the same.

[0105] Comparative Example 2

[0106] The difference between this comparative example and Example 3 is that neutral protease is not added during the preparation of the fish gelatin, and papain is used to supplement it. The remaining formula and preparation methods are the same.

[0107] Comparative Example 3

[0108] 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% hydrolytic protease (Novice 2.4L neutral protease and papain in a mass ratio of 3:1) and 3% exoprotease (Vision F500L flavor enzyme), while the rest of the formula and preparation method are the same.

[0109] Comparative Example 4

[0110] The difference between this comparative example and Example 3 is that step S2 was not performed during the preparation of the fish gelatin, while the rest of the formula and preparation method are the same.

[0111] Comparative Example 5

[0112] The difference between this comparative example and Example 3 is that the formulations are different. In steps S4 and S6 of this comparative example, sodium caseinate is 29 parts by weight, fish gelatin is 49 parts by weight, sodium tripolyphosphate is 5 parts by weight, maltodextrin is 15 parts by weight, and transglutaminase is 2 parts by weight. The rest of the preparation methods are the same.

[0113] Experimental Example 2: Performance Testing of the Compound Emulsion Adhesives Prepared in Comparative Examples 1-5

[0114] The performance of the compound emulsified adhesives prepared in Comparative Examples 1 to 5 was tested. The specific test methods were the same as those in Experimental Example 1. The test results are shown in Table 6.

[0115] Table 6: Performance Test Results of Emulsion Adhesives

[0116]

[0117] Conclusion: As shown in Table 6, the emulsified adhesives prepared in Comparative Examples 1-6 were less effective than those in Examples 1-3, especially compared to Example 3, where the gelation time was significantly prolonged. This significantly impacted the efficiency of meat reconstitution and reduced the gel strength. Therefore, both gelation time and gel strength affect the quality of reconstituted meat. Furthermore, the adhesive prepared using commercially available gelatin in Comparative Example 1 exhibited significantly poor stability, with a stability below 85% after 6 months of storage and noticeable water exudation. After 12 months of storage, the stability decreased by 5%. Comparative Example 2, using only papain to prepare fish gelatin, clearly resulted in low adhesive stability, with a stability decrease exceeding 5% after 12 months of storage. In contrast, Comparative Example 3, using neutral hydrolase and papaya water... The preparation of fish gelatin using an enzyme (mass ratio of 3:1) also significantly resulted in poor adhesive stability, with stability below 85% after 6 months. Therefore, the optimal mass ratio of neutral hydrolase to papain in this invention (1:1-5) is the best choice. Comparative Example 4, which did not undergo acid precipitation during fish gelatin preparation, produced an adhesive with good stability after 6 months, but its long-term storage stability decreased significantly (by more than 5%), possibly due to the presence of numerous impurities in the fish gelatin. Comparative Example 5's adhesive had a high sodium caseinate content and a low fish gelatin content, leading to a stability decrease of more than 5% after 12 months of storage. This demonstrates that the fish gelatin prepared in this invention has a stability-maintaining effect, and adding it within a suitable ratio range is beneficial for enzyme activity stability.

[0118] Application Example 6: Performance Testing of Reconstituted Meat Products

[0119] This application example involves reconstituted pork mince by adding five sets of compound emulsified binders prepared in Comparative Examples 1-5. The raw material composition of the reconstituted pork mince product is shown in Table 7. The test method is the same as in Application Example 4. The specific test results are shown in Table 7.

[0120] Table 7: Performance Test Results of Reconstituted Meat

[0121]

[0122] As shown in Table 7, when the emulsified adhesives prepared in Comparative Examples 1 to 5 were used in the reconstituted meat, it was obvious that the reconstituted meat in Comparative Examples 2 to 4 did not adhere completely, and Comparative Example 5 also showed cracking. However, the adhesive prepared by Comparative Example 1 using commercially available gelatin still had low water retention and insufficient tensile strength when used in the reconstituted meat.

[0123] It should be noted that, for the sake of brevity, not all possible combinations of the various technical features in the above embodiments are described. The embodiments described above only illustrate several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention patent. It should be pointed out that, for those skilled in the art, without departing from the concept of the present invention, they can combine and combine the different embodiments and features of different embodiments described in this specification, and these combinations all fall within the protection scope of the present invention.

Claims

1. A method for preparing a novel compound emulsified adhesive, characterized in that, Includes the following steps: S1. Wash, steam, and crush the fish meat. Add 2-3 wt / % hydrolytic protease and 3-5 wt / % exoprotease to hydrolyze and inactivate the enzymes to obtain the enzymatic hydrolysate. S2. Adjust the pH of the enzymatic hydrolysate to below 3.0, stir, let stand, precipitate protein, discard the acidic water and set aside for later use; S3. Add water to the protein precipitate from step S2, adjust the pH, heat to 50-65℃ to extract the gel, filter after extraction to obtain fish gelatin. S4. Mix sodium caseinate and fish gelatin obtained in step S3 and stir until completely dissolved; S5. Then, vacuum dry and pulverize to produce mixed protein powder; S6. Further mix the mixed protein powder with transglutaminase, maltodextrin and sodium tripolyphosphate to prepare a compound emulsified adhesive. In step S1, the hydrolytic protease is a mixture of neutral protease and papain in a mass ratio of 1:1 to 5, and the exoprotease is a flavor enzyme. 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.

2. The preparation method of the novel compound emulsified adhesive according to claim 1, characterized in that, In step S1, hydrolysis involves adjusting the pH to 7.5 with alkali, and in step S3, the pH is 6.

5.

3. The preparation method of the novel compound emulsified adhesive according to claim 1, characterized in that, 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.

4. The preparation method of the novel compound emulsified adhesive according to claim 1, characterized in that, The vacuum drying step in step S5 is as follows: pre-cool to below -30°C, then evacuate to -0.1MPa, then start heating and raise the temperature to 34°C until the material is completely dry.

5. The preparation method of the novel compound emulsified adhesive according to claim 1, characterized in that, In step S5, the crushing is carried out using a hammer mill process, and the material is crushed to the point that the material with a mesh size of 60 or larger does not exceed 10%, the material with a mesh size of 60 to 100 does not exceed 30%, and the material with a mesh size of less than 100 does not exceed 60%.

6. A novel compound emulsified adhesive obtained by the preparation method according to any one of claims 1 to 5.

7. The novel compounded emulsified adhesive according to claim 6, characterized in that, The enzyme activity of the novel compound emulsified adhesive is 60~100 μ / g.

8. The application of the novel compound emulsified adhesive according to any one of claims 6 to 7 in the meat reconstitution and bonding process.

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