Meat tenderization compound enzyme, preparation method and application of meat tenderization compound enzyme in meat tenderization

Abstract

The invention discloses a meat tenderizing compound enzyme which is prepared from the following raw materials in parts by weight: 30-50 parts of papain, 20-30 parts of bromelain, 0.5-2 parts of glutathione, 5-10 parts of sodium sulfite and 3-8 parts of sodium chloride. The preparation method comprises the following steps: S1, carrying out enzyme dissolution; s2, mixing; s3, performing homogenizing; and S4, forming the agent. The meat tenderization compound enzyme is used for tenderization of meat, so that the tenderization effect of the meat can be remarkably improved, and the quality of premade vegetables can be improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a meat tenderizing complex enzyme, a preparation method and application thereof in meat tenderizing. Background Art

[0002] Pre-prepared food, a convenient product of modern catering, refers to dishes that have been carefully washed, meticulously cut, cleverly matched and preliminarily processed. They are carefully packaged through a series of high-tech means, such as freezing technology or vacuum packaging, to ensure the freshness and hygiene of the food. After purchasing, consumers can easily enjoy delicious food by simply heating and cooking or directly opening the package.

[0003] Pre-prepared meals are convenient and fast, with a wide variety of varieties, covering Chinese and Western food, and northern and southern flavors. At the same time, the production process of pre-prepared meals follows a strict standardized process and is easy to preserve.

[0006] In meat pre-cooked dishes, the tenderness of meat is a crucial indicator. It refers to the shear force required when chewing or cutting meat, which directly reflects the edible quality of meat. The tenderness directly affects the taste experience of consumers. Tender meat is easier to chew and swallow when eaten, giving people a delicate and smooth taste; while tough meat requires more effort to chew, which may result in poor chewing and even affect appetite.

[0007] In the food industry, in order to prepare high-quality beef pre-cooked dishes, tenderizing beef is an essential step. At present, the main tenderizing methods can be divided into three categories: physical, chemical and biological. The physical tenderizing method changes the organizational structure of meat through mechanical tenderizing, high-pressure tenderizing, ultrasonic tenderizing and other methods to make it more tender and smooth. The chemical tenderizing method uses chemical substances such as salts, acids and alkalis to treat meat to achieve the tenderizing effect. The biological tenderizing method uses biological agents such as enzymes and microorganisms to tenderize meat. Among them, the enzyme tenderizing method has received widespread attention and application due to its high efficiency, safety and little impact on meat quality.

[0008] Enzyme tenderization is highly regarded because it has many advantages over traditional tenderization methods. First, enzyme tenderization is safer. The enzyme preparations it uses are derived from natural organisms, are harmless to the human body, and do not leave any harmful substances. Secondly, enzyme tenderization is easy to operate and control. By adjusting the type and dosage of enzyme preparations, the degree and speed of tenderization can be precisely controlled. Finally, enzyme tenderization comes from a wide range of sources. Different enzyme preparations can be used to tenderize different meats to meet diverse needs.

[0009] In summary, pre-prepared food has played an important role in the modern catering market due to its convenience, variety, standardization and easy preservation. The tenderness of meat pre-prepared food is an important part of consumers' taste experience. In the future, with the continuous advancement of technology and the continuous changes in consumer demand, the pre-prepared food industry will surely usher in a broader development prospect. Summary of the invention

[0010] The object of the present invention is to provide a meat tenderizing complex enzyme, a preparation method and application thereof in meat tenderizing, so as to solve the technical problems in the above-mentioned prior art.

[0011] In order to achieve the above object, the present invention adopts the following technical solutions:

[0012] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 30-50 parts of papain, 20-30 parts of bromelain, 0.5-2 parts of glutathione, 5-10 parts of sodium sulfite and 3-8 parts of sodium chloride.

[0013] Furthermore, the activity of the papain is 300,000-500,000 u / g; the activity of the bromelain is 100,000-500,000 u / g.

[0014] The present invention also provides a method for preparing a meat tenderizing complex enzyme, comprising the following steps:

[0015] S1. Enzyme dissolution: Weigh papain and bromelain, add them into water, and stir at 50-150 r / min for 20-30 min to fully dissolve and mix the enzymes to form an enzyme solution;

[0016] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 100-200 r / min, stir for 10-20 minutes after adding each ingredient, and continue stirring for 20-30 minutes after the three ingredients are added;

[0017] S3, homogenization: homogenizing the mixed enzyme solution;

[0018] S4. Preparation: Dry the enzyme solution after homogenization to obtain the meat tenderizing complex enzyme.

[0019] Furthermore, in the S1, the amount of water used is 3-5 times the mass of papain and bromelain.

[0020] Furthermore, in S3, the homogenization pressure is 5-10 MPa and the time is 2-5 min.

[0021] Furthermore, in S4, freeze drying is used to dry the enzyme solution.

[0022] The present invention also provides an application of a meat tenderizing complex enzyme in meat tenderizing, comprising the following steps:

[0023] S1. Meat pretreatment: Select appropriate parts of meat for pretreatment according to the type of prepared dishes;

[0024] S2. Enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution, then place the meat in the enzyme solution and soak it at a temperature of 10-20°C for 1-2 hours;

[0025] S3. Phosphate treatment: take out the meat after soaking in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution and soak it at room temperature for 1-2 hours;

[0026] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0027] Furthermore, the enzyme solution has a concentration of 0.05%-0.15% and a pH of 7-8.

[0028] Furthermore, the composite phosphate is made of raw materials in the following weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2-3: 1-2: 1-2.

[0029] Furthermore, the concentration of the composite phosphate solution is 0.2%-0.4%, and the pH is 7-8.

[0030] The principles and effects of each raw material of the present invention are:

[0031] Papain: A proteolytic enzyme that can specifically recognize and hydrolyze a variety of proteins in meat, such as myofibrillar proteins, including myosin, actin, and collagen. During the enzymatic hydrolysis process, papain breaks down large molecular proteins into smaller peptide segments by cutting the peptide bonds inside the protein molecules, making the muscle fiber structure of pork loose, reducing the toughness of pork, and thus improving tenderness.

[0032] Bromelain: a proteolytic enzyme that can act on elastin and collagen in meat, destroying the fibrous tissue of meat and softening the texture of meat. Working synergistically with papain, it can more comprehensively decompose different proteins in meat and enhance the tenderizing effect.

[0033] Glutathione: It has an antioxidant effect. In compound enzyme preparations, it can protect active ingredients such as papain and bromelain, preventing them from being oxidized and inactivated during preparation and use, thereby ensuring the stability and activity of the enzymes and enabling compound enzyme preparations to better play the role of tenderizing meat. At the same time, glutathione may also participate in the redox reaction in some meats, indirectly affecting the quality and tenderness of the meat.

[0034] Sodium sulfite: It has reducing properties. On the one hand, it can react with oxidizing substances such as oxygen in the meat to play an antioxidant role, preventing the meat from oxidizing and deteriorating during the tenderizing process, affecting the taste and color. On the other hand, sodium sulfite can react with the disulfide bonds in some protein structures in the meat, loosening the structure of the protein molecules, assisting papain and bromelain to better act on the protein and enhance the tenderizing effect.

[0035] Sodium chloride: table salt, plays a major role in regulating osmotic pressure in compound enzyme preparations. An appropriate amount of sodium chloride can achieve a better balance between the osmotic pressure of the enzyme solution and the osmotic pressure in the meat cells, which is conducive to the enzyme molecules to better penetrate into the meat tissue, fully contact with the protein and play a role, thereby improving the tenderization efficiency. At the same time, sodium chloride can also enhance the flavor of meat and improve the taste of meat to a certain extent.

[0036] The preparation principle of the meat tenderizing complex enzyme of the present invention is:

[0037] S1: Water as a solvent can disperse the papain and bromelain molecules, exposing the active sites for subsequent function. The dosage is 3-5 times the mass of the enzyme, which can ensure that the enzyme has good solubility and dispersibility in the solution. The enzyme will not be incompletely dissolved due to too little water, nor will the concentration of the enzyme solution be too low due to too much water, affecting subsequent operations and enzyme activity. The stirring speed of 50-150r / min can make the enzyme fully contact with water, accelerate the dissolution process of the enzyme, and evenly mix the two enzymes to ensure that the enzyme active components in each part of the enzyme solution are evenly distributed. Stirring for 20-30min can give the enzyme enough time to dissolve and mix. If the time is too short, the enzyme may not dissolve fully, and if the time is too long, it may cause unnecessary effects on the activity of the enzyme.

[0038] S2: Add glutathione, sodium sulfite, and sodium chloride in sequence at a certain speed and stir them separately to ensure that each component can fully contact and mix with the enzyme solution. The speed of 100-200r / min is slightly higher than when the enzyme is dissolved, which can more effectively promote the mixing of the newly added components with the enzyme solution. Stirring for 10-20 minutes after each addition can make the component evenly dispersed in the enzyme solution to avoid excessively high or low local concentrations that affect the performance of the complex enzyme preparation. Overall stirring: Continue stirring for 20-30 minutes after the three components are added to ensure that all components fully interact with each other to form a uniform and stable mixing system so that the various components in the complex enzyme preparation can work better together.

[0039] S3: Through homogenization, the various components in the enzyme solution can be further refined and evenly distributed, the particle size can be reduced, the uniformity and stability of mixing can be improved, the precipitation or stratification of components can be avoided, and the quality and performance consistency of the complex enzyme preparation can be ensured.

[0040] A pressure of 5-10MPa can provide enough force to fully break and disperse the molecules and particles in the enzyme solution. If the pressure is too low, a good homogenization effect may not be achieved, and if the pressure is too high, the structure and activity of the enzyme may be damaged. Homogenization for 2-5 minutes can ensure the homogenization effect while avoiding the adverse effects on the enzyme activity and solution properties caused by too long homogenization. If the time is too short, the homogenization effect is poor, and if the time is too long, energy consumption may increase and enzyme activity may be damaged.

[0041] S4: Freeze drying can remove moisture from the enzyme solution at low temperatures, allowing the enzyme to exist in a solid form for easy storage and transportation. In the frozen state, the activity of the enzyme is inhibited, and the water is directly removed by sublimation from the solid state, which maximizes the retention of the enzyme's activity and structural integrity. At the same time, the dried enzyme preparation can be easily dissolved and diluted as needed when used, which is conducive to its accurate measurement and use in applications such as meat tenderization.

[0042] The application principle of the meat tenderizing complex enzyme of the present invention in meat tenderizing is:

[0043] S1: Different parts of beef have differences in meat quality, fiber thickness and connective tissue content. Choosing the right part is to provide the right basic raw material for the subsequent tenderizing process, to ensure the consistency and stability of the tenderizing effect. It can also select the most suitable meat part according to the needs of different pre-prepared dishes to achieve the best taste and quality.

[0044] S2: Papain and bromelain can act on fibrous proteins such as collagen and elastin in meat, breaking them down into small molecule peptides or amino acids, destroying the fiber structure of the meat and thus tenderizing the meat.

[0045] Appropriate enzyme concentration and pH environment are the key to ensuring enzyme activity, so that the enzyme can fully exert its catalytic effect and achieve the best tenderizing effect. If the enzyme concentration is too low, the role of phosphate cannot be fully exerted, such as failing to effectively improve the water retention of meat and adjust pH; if the concentration is too high, the flavor and taste of the meat may be affected, and some nutrients may be lost. A concentration of 0.2%-0.4% can improve the quality and tenderness of meat while ensuring the taste and nutritional value of the meat. Papain and bromelain are more active in an environment with a pH of 7-8, and can better play the role of hydrolyzing protein. Within this pH range, the spatial structure of the enzyme is stable, and the active center can fully combine with the substrate, thereby effectively cutting the peptide bonds of the protein in the meat and achieving a tenderizing effect.

[0046] The temperature is 10-20℃. Within this temperature range, the enzyme has a higher activity. At the same time, it can avoid enzyme denaturation and inactivation due to high temperature, and prevent enzyme activity from being too low due to low temperature, thereby prolonging the tenderizing time.

[0047] Soak for 1-2 hours. If the time is too short, the enzyme will not have enough time to fully react with the protein in the meat and the tenderization will not be sufficient. If the time is too long, the meat may be over-tenderized, destroying its structure and taste.

[0048] S3: Complex phosphates can improve the water retention of meat, allowing the meat to retain more water during subsequent processing and cooking, making the meat more tender and juicy. At the same time, they can combine with metal ions in the meat to change the ionic strength of the meat and cooperate with meat tenderizing complex enzymes to further improve the texture and taste of the meat and enhance the tenderizing effect.

[0049] The concentration of the composite phosphate solution is controlled at 0.2%-0.4%. If the concentration is too low, it cannot effectively retain water and improve meat quality; if the concentration is too high, the flavor of the meat may be affected, and the color of the meat may change, affecting the appearance and quality of the product.

[0050] The pH is controlled at 7-8, which is consistent with the pH range of enzyme tenderization treatment, ensuring that the meat is in a suitable acid-base environment during the entire tenderization process, which is conducive to the role of phosphates while maintaining the quality and taste of the meat.

[0051] The proportion of the composite phosphate ingredients is to give full play to the synergistic effect of different phosphates. Sodium tripolyphosphate can improve the water retention and pH value of meat; sodium pyrophosphate can chelate metal ions to prevent meat discoloration and fat oxidation; sodium hexametaphosphate can increase the water retention of meat and improve the taste. Mixing them in this proportion can achieve the best tenderization and water retention effect.

[0052] S4: Washing with clean water can remove residual enzyme solution, phosphate solution and some impurities that may be produced during the tenderizing process on the surface of the meat. Draining the water will facilitate subsequent processing, storage or cooking. At the same time, it will make the surface of the meat dry, which is conducive to maintaining the quality and taste of the meat.

[0053] The technical advantages of the present invention over the prior art are as follows:

[0054] (1) In the meat tenderizing complex enzyme of the present invention, glutathione, sodium sulfite and sodium chloride are used. The three work together to fully expose the enzyme action site on the substrate and reduce the steric hindrance when the enzyme binds to the substrate by optimizing the conformation and activity of the enzyme, so that papain and bromelain can bind to the substrate more smoothly, the energy barrier of the catalytic reaction is reduced, and the reaction rate is accelerated, thereby significantly improving the hydrolysis effect of papain and bromelain on beef protein, achieving a better tenderizing effect, and improving the quality of pre-prepared dishes.

[0055] (2) During the preparation of the meat tenderizing composite enzyme of the present invention, the various components in the enzyme preparation can be more evenly dispersed in the system through homogenization treatment, the particle size of the particles in the enzyme preparation can be reduced, the enzyme molecules can be more fully exposed on the surface, the enzyme can have more contact opportunities with substrates such as protein in beef, and the protein hydrolysis reaction can be more efficiently catalyzed, thereby improving the tenderizing effect. By applying a certain pressure and shear force, the spatial structure of the enzyme molecules can be made more stable, and the various components in the enzyme preparation can better interact with each other to form a relatively stable system, which helps to maintain the activity of the enzyme.

[0056] (3) The present invention uses enzymes and composite phosphates in combination when tenderizing meat. The combination of the two can process beef from different angles. The enzyme preparation acts on the hydrolysis of protein, and the composite phosphate adjusts the physical and chemical properties of meat. The two complement each other, expanding the scope of action on beef tenderization and improving the tenderness of beef more comprehensively. DETAILED DESCRIPTION

[0057] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, preferred embodiments are given below to further describe the present invention in detail. However, it should be noted that many details listed in the specification are only for the purpose of enabling the reader to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0058] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 30-50 parts of papain, 20-30 parts of bromelain, 0.5-2 parts of glutathione, 5-10 parts of sodium sulfite and 3-8 parts of sodium chloride.

[0059] The activity of the papain is 300,000-500,000 u / g; the activity of the bromelain is 100,000-500,000 u / g.

[0060] A method for preparing a meat tenderizing complex enzyme comprises the following steps:

[0061] S1, enzyme dissolution: weigh papain and bromelain, add to water, the amount of water is 3-5 times the mass of papain and bromelain, stir at 50-150r / min for 20-30min, so that the enzymes are fully dissolved and mixed to form an enzyme solution;

[0062] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 100-200 r / min, stir for 10-20 minutes after adding each ingredient, and continue stirring for 20-30 minutes after the three ingredients are added;

[0063] S3, homogenization: homogenize the mixed enzyme solution at a pressure of 5-10 MPa for 2-5 minutes;

[0064] S4. Preparation: freeze-dry the homogenized enzyme solution to obtain the meat tenderizing complex enzyme.

[0065] Application of a meat tenderizing complex enzyme in meat tenderizing comprises the following steps:

[0066] S1. Meat pretreatment: Select appropriate parts of meat for pretreatment according to the type of prepared dishes;

[0067] S2. Enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution with a concentration of 0.05%-0.15% and a pH of 7-8, then place the meat in the enzyme solution and soak it at a temperature of 10-20°C for 1-2 hours;

[0068] S3, phosphate treatment: take out the meat after being soaked in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution with a concentration of 0.2%-0.4% and a pH of 7-8, and soak it at room temperature for 1-2 hours; the composite phosphate is made of the following raw materials in a weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2-3:1-2:1-2;

[0069] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0070] The following is described by more specific embodiments:

[0071] Example 1

[0072] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 35 parts of papain, 20 parts of bromelain, 1.5 parts of glutathione, 8 parts of sodium sulfite and 6 parts of sodium chloride.

[0073] The activity of the papain is 300,000 u / g; the activity of the bromelain is 500,000 u / g.

[0074] A method for preparing a meat tenderizing complex enzyme comprises the following steps:

[0075] S1, enzyme dissolution: weigh papain and bromelain, add them into water, the amount of water used is 3 times the mass of papain and bromelain, stir at 100r / min for 25min, so that the enzymes are fully dissolved and mixed to form an enzyme solution;

[0076] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 200 r / min, stir for 18 minutes after adding one ingredient each time, and continue stirring for 30 minutes after the three ingredients are added;

[0077] S3, homogenization: homogenize the mixed enzyme solution at a pressure of 8 MPa for 2 minutes;

[0078] S4. Preparation: freeze-dry the homogenized enzyme solution to obtain the meat tenderizing complex enzyme.

[0079] Application of a meat tenderizing complex enzyme in meat tenderizing comprises the following steps:

[0080] S1. Meat pretreatment: according to the type of prepared dish, select the appropriate part of meat for pretreatment. In this embodiment, the prepared dish selected is steak, and the part is beef tenderloin;

[0081] S2, enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution with a concentration of 0.15% and a pH of 7, then place the meat in the enzyme solution and soak it at a temperature of 20°C for 2 hours;

[0082] S3, phosphate treatment: take out the meat after being soaked in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution with a concentration of 0.3% and a pH of 8, and soak it at room temperature for 2 hours; the composite phosphate is made of the following raw materials in a weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 3:2:1;

[0083] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0084] Example 2

[0085] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 30 parts of papain, 25 parts of bromelain, 2 parts of glutathione, 5 parts of sodium sulfite and 8 parts of sodium chloride.

[0086] The activity of the papain is 500,000 u / g; the activity of the bromelain is 400,000 u / g.

[0087] A method for preparing a meat tenderizing complex enzyme comprises the following steps:

[0088] S1, enzyme dissolution: weigh papain and bromelain, add to water, the amount of water used is 4.6 times the mass of papain and bromelain, stir at 150r / min for 30min, so that the enzymes are fully dissolved and mixed to form an enzyme solution;

[0089] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 100 r / min, stir for 14 minutes after adding one ingredient each time, and continue stirring for 25 minutes after the three ingredients are added;

[0090] S3, homogenization: homogenize the mixed enzyme solution at a pressure of 10 MPa for 4 minutes;

[0091] S4. Preparation: freeze-dry the homogenized enzyme solution to obtain the meat tenderizing complex enzyme.

[0092] Application of a meat tenderizing complex enzyme in meat tenderizing comprises the following steps:

[0093] S1. Meat pretreatment: according to the type of prepared dish, select the appropriate part of meat for pretreatment. In this embodiment, the prepared dish selected is steak, and the part is beef tenderloin;

[0094] S2, enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution with a concentration of 0.1% and a pH of 8, then place the meat in the enzyme solution and soak it at a temperature of 14°C for 1 hour;

[0095] S3, phosphate treatment: take out the meat after being soaked in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution with a concentration of 0.2% and a pH of 8, and soak it at room temperature for 2 hours; the composite phosphate is made of the following raw materials in a weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 3:1:1;

[0096] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0097] Example 3

[0098] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 50 parts of papain, 28 parts of bromelain, 0.5 parts of glutathione, 10 parts of sodium sulfite and 5 parts of sodium chloride.

[0099] The activity of the papain is 300,000 u / g; the activity of the bromelain is 100,000 u / g.

[0100] A method for preparing a meat tenderizing complex enzyme comprises the following steps:

[0101] S1, enzyme dissolution: weigh papain and bromelain, add them to water, the amount of water used is 3.8 times the mass of papain and bromelain, stir at 50r / min for 28min, so that the enzymes are fully dissolved and mixed to form an enzyme solution;

[0102] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 120 r / min, stir for 20 min after adding each ingredient, and continue stirring for 22 min after the three ingredients are added;

[0103] S3, homogenization: homogenize the mixed enzyme solution at a pressure of 5 MPa for 5 min;

[0104] S4. Preparation: freeze-dry the homogenized enzyme solution to obtain the meat tenderizing complex enzyme.

[0105] Application of a meat tenderizing complex enzyme in meat tenderizing comprises the following steps:

[0106] S1. Meat pretreatment: according to the type of prepared dish, select the appropriate part of meat for pretreatment. In this embodiment, the prepared dish selected is steak, and the part is beef tenderloin;

[0107] S2, enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution with a concentration of 0.05% and a pH of 8, then place the meat in the enzyme solution and soak it at a temperature of 16°C for 2 hours;

[0108] S3, phosphate treatment: take out the meat after being soaked in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution with a concentration of 0.35% and a pH of 7, and soak it at room temperature for 1 hour; the composite phosphate is made of the following raw materials in a weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2:2:1;

[0109] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0110] Example 4

[0111] A meat tenderizing complex enzyme is prepared from the following raw materials in parts by weight: 40 parts of papain, 30 parts of bromelain, 1 part of glutathione, 6 parts of sodium sulfite and 3 parts of sodium chloride.

[0112] The activity of the papain is 400,000 u / g; the activity of the bromelain is 200,000 u / g.

[0113] A method for preparing a meat tenderizing complex enzyme comprises the following steps:

[0114] S1, enzyme dissolution: weigh papain and bromelain, add them to water, the amount of water used is 5 times the mass of papain and bromelain, stir at 90r / min for 27min, so that the enzymes are fully dissolved and mixed to form an enzyme solution;

[0115] S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 150 r / min, stir for 10 min after adding each ingredient, and continue stirring for 20 min after the three ingredients are added;

[0116] S3, homogenization: homogenize the mixed enzyme solution at a pressure of 10 MPa for 3 minutes;

[0117] S4. Preparation: freeze-dry the homogenized enzyme solution to obtain the meat tenderizing complex enzyme.

[0118] Application of a meat tenderizing complex enzyme in meat tenderizing comprises the following steps:

[0119] S1. Meat pretreatment: according to the type of prepared dish, select the appropriate part of meat for pretreatment. In this embodiment, the prepared dish selected is steak, and the part is beef tenderloin;

[0120] S2, enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution with a concentration of 0.12% and a pH of 7, then place the meat in the enzyme solution and soak it at a temperature of 10°C for 1 hour;

[0121] S3, phosphate treatment: take out the meat after being soaked in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution with a concentration of 0.4% and a pH of 7, and soak it at room temperature for 2 hours; the composite phosphate is made of the following raw materials in a weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 1:1:1;

[0122] S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

[0123] Comparative Example 1

[0124] The method is basically the same as Example 1, except that sodium sulfite, sodium chloride and glutathione are not used in the meat tenderizing complex enzyme.

[0125] Comparative Example 2

[0126] The method is basically the same as Example 1, except that sodium sulfite and sodium chloride are not used in the meat tenderizing complex enzyme, and only glutathione is used.

[0127] Comparative Example 3

[0128] The method is basically the same as Example 1, except that glutathione and sodium sulfite are not used in the meat tenderizing complex enzyme, and only sodium chloride is used.

[0129] Comparative Example 4

[0130] The method is basically the same as Example 1, except that sodium chloride and glutathione are not used in the meat tenderizing complex enzyme, and only sodium sulfite is used.

[0131] Comparative Example 5

[0132] The method is basically the same as Example 1, except that the method for preparing the meat tenderizing complex enzyme is not subjected to homogenization treatment.

[0133] Comparative Example 6

[0134] The method is basically the same as Example 1, except that the meat is not treated with complex phosphate.

[0135] 1. Meat tenderization experiment

[0136] 1.1 Shear force: The tenderized beef tenderloins of Examples 1-4 and Comparative Examples 1-6 were subjected to shear force measurement according to the method of NY / T1180-2006. The shear force measurement parameters were as follows: probe HDP / BSW; downward pressure distance 25.00 mm; speed before test 1.00 mm / s; speed during test 1.00 mm / s; speed after test 10.00 mm / s; number of cycles 2 times; sample size 2 cm×1 cm×1 cm; repeated 3 times and the average value was taken.

[0137] 1.2 Cooking loss rate: Take samples of the same mass A1 from the tenderized beef tenderloins after enzymatic hydrolysis in Examples 1-4 and Comparative Examples 1-6, put them into cooking bags, seal them, and heat them in a water bath at 100°C. When the center temperature of the sample reaches 80°C, take out the sample, cool it to room temperature, wipe off the surface moisture, reweigh A2, and calculate the cooking loss rate.

[0138] Cooking loss rate (%) = (A1-A2) / A1×100%.

[0139] Table 1 Shear force and cooking loss rate

[0140]

[0141]

[0142] It can be seen from Table 1 that:

[0143] (1) After tenderization by the present invention, the shear force of Examples 1-4 was 3.38kg, 3.56kg, 3.81kg, and 3.74kg, respectively, and the cooking loss rate was 61.43%, 62.28%, 62.16%, and 61.74%. It can be seen that the shear force and cooking loss rate of the beef tenderloin after tenderization by the present invention are significantly reduced, and the meat tenderizing complex enzyme of the present invention can effectively improve the tenderization effect of meat and improve the edible performance of meat.

[0144] Comparative Example 1 which does not use the meat tenderizing complex enzyme of the present invention, and Comparative Examples 2-4 which do not fully use the tenderizing complex enzyme preparation components of the present invention, have shear forces of 8.24 kg, 6.34 kg, 7.14 kg, and 7.44 kg, respectively, and cooking loss rates of 68.75%, 65.95%, 67.05%, and 67.71%, respectively. It can be seen that the shear forces and cooking loss rates of Comparative Examples 1-4 are greater than those of Examples 1-4 of the present invention, indicating that the use of glutathione, sodium sulfite and sodium chloride in the meat tenderizing complex enzyme of the present invention can synergistically and significantly improve the tenderizing effect of papain and bromelain on meat.

[0145] This is because: glutathione and sodium sulfite both have strong reducing properties, and together they create a highly reducing environment in the system. Glutathione, with its sulfhydryl group in the molecule, continuously captures oxidizing substances in the system to prevent the sulfhydryl group in the active center of the enzyme from being oxidized; sodium sulfite also continuously consumes oxidizing components such as oxygen in the system. The two cooperate with each other to make the reducing environment more stable and lasting, providing a reliable environmental basis for papain and papain to function. In addition, the sulfhydryl group of glutathione forms a disulfide bond exchange reaction with the sulfhydryl group in the active center of papain. When the sulfhydryl group of the enzyme is threatened by oxidation, glutathione can restore it. At the same time, sodium sulfite can reduce the disulfide bonds formed in the enzyme molecule to sulfhydryl groups, so that the number of active sulfhydryl groups of the enzyme is maintained at a high level. The two form a complementary protection and regeneration mechanism to ensure that the sulfhydryl group in the active center of the enzyme is always in an active state.

[0146] The sodium ions and chloride ions ionized by sodium chloride in the solution will act together with the ions ionized by glutathione and sodium sulfite on the surface of papain molecules. These ions interact with the surface charge of the enzyme, which can fine-tune the conformation of the enzyme molecule, expose the active center of the enzyme more fully, and be more conducive to substrate binding. At the same time, the presence of ions can stabilize the three-dimensional structure of the enzyme molecule, enhance the stability of the enzyme during the action process, and prevent it from denaturing and inactivating due to external factors. Sodium chloride can also increase the ionic strength, unfold the beef protein structure, and expose more enzyme action sites. The ions ionized by glutathione and sodium sulfite will also participate in the fine-tuning of the protein structure, making the changes in the protein structure more conducive to the action of papain and bromelain, and increasing the contact probability and binding stability between the enzyme and the substrate.

[0147] In addition, sodium chloride can also unfold the structure of beef protein, exposing more enzyme action sites, while glutathione and sodium sulfite can enhance the activity of papain, enabling the enzyme to more effectively recognize and bind to these exposed sites. The enhancement of enzyme activity by glutathione and sodium sulfite, combined with the change of substrate structure by sodium chloride, greatly increases the binding opportunity and strength between enzyme and substrate, allowing the enzymatic reaction to proceed more quickly and thoroughly.

[0148] The combined action of glutathione, sodium sulfite and sodium chloride not only fully exposes the enzyme action sites on the substrate, but also reduces the steric hindrance when the enzyme binds to the substrate by optimizing the conformation and activity of the enzyme, allowing papain and bromelain to bind to the substrate more smoothly, reducing the energy barrier of the catalytic reaction and accelerating the reaction rate, thereby significantly improving the hydrolysis effect of papain and bromelain on beef protein and achieving a better tenderizing effect.

[0149] (2) In Comparative Example 5, when preparing the meat tenderizing composite enzyme of the present invention, homogenization treatment was not performed, and the shear force after meat tenderization was 4.57 kg, and the cooking loss rate was 63.84%, both of which were less than those of Examples 1-4 of the present invention. This indicates that when preparing the meat tenderizing composite enzyme of the present invention, homogenization treatment under a certain pressure can improve the tenderizing effect of papain and bromelain on meat.

[0150] This is because: if the meat tenderizing complex enzyme is not homogenized, the enzyme molecules in the enzyme preparation will agglomerate or locally aggregate. When tenderizing beef, these aggregated enzyme molecules cannot fully contact the protein substrate in the beef, so that the tenderizing reaction cannot be carried out evenly, thus affecting the overall tenderizing effect. Homogenization can make the various components in the enzyme preparation more evenly dispersed in the system. After homogenization, the enzyme molecules are more evenly distributed throughout the preparation, avoiding the situation of excessively high or low local concentrations. At the same time, homogenization can reduce the particle size of the particles in the enzyme preparation, so that the enzyme molecules can be more fully exposed on the surface. When the enzyme preparation acts on beef, the larger specific surface area means that the enzyme has more contact opportunities with substrates such as protein in the beef, which can more efficiently catalyze the protein hydrolysis reaction, thereby improving the tenderizing effect. In addition, during the homogenization process, by applying a certain amount of pressure and shear force, the spatial structure of the enzyme molecules can be made more stable, and the various components in the enzyme preparation can interact better to form a relatively stable system, which helps to maintain the activity of the enzyme.

[0151] (3) In Comparative Example 6, the shear force of the meat not treated with the composite phosphate solution was 5.68 kg and the cooking loss rate was 64.52%, both of which were inferior to those of Examples 1 to 4 of the present invention. This indicates that the present invention can further improve the tenderizing effect of meat by combining enzymes with phosphates to tenderize meat.

[0152] This is because: complex phosphates can increase the ionic strength of meat, change the charge distribution of meat, dissociate actomyosin in meat, and increase the water retention of meat. The water retained in the meat has a swelling effect, making the muscle fibers softer, and also provides a better water environment for the contact between enzymes and substrates, which is conducive to the subsequent enzymatic reaction.

[0153] Moreover, the compound phosphate creates a high ionic strength condition, which is conducive to the enzymes in the enzyme preparation to better exert their activity, so that the enzyme can more efficiently identify and cut the protein in the beef, breaking it down into smaller peptides and amino acids, thereby significantly improving the tenderness of the beef. In addition, since the enzyme preparation mainly tenderizes the beef by hydrolyzing the protein, the compound phosphate improves the quality and structure of the meat as a whole through a variety of mechanisms. The combination of the two can process the beef from different angles. The enzyme preparation acts on the hydrolysis of protein, and the compound phosphate adjusts the physical and chemical properties of the meat. The two complement each other, expanding the scope of action on the tenderization of beef and improving the tenderness of the beef more comprehensively.

[0154] The above content cannot be used to determine that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, they can make several simple deductions or substitutions without departing from the concept of the present invention, which should be regarded as belonging to the scope of patent protection of the present invention determined by the submitted claims.

Claims

1. A meat tenderizing complex enzyme, characterized in that: The invention is prepared from the following raw materials in parts by weight: 30-50 parts of papain, 20-30 parts of bromelain, 0.5-2 parts of glutathione, 5-10 parts of sodium sulfite and 3-8 parts of sodium chloride.

2. The meat tenderizing complex enzyme according to claim 1, characterized in that: The activity of the papain is 300,000-500,000 u / g; the activity of the bromelain is 100,000-500,000 u / g.

3. A method for preparing the meat tenderizing complex enzyme according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1. Enzyme dissolution: Weigh papain and bromelain, add them into water, and stir at 50-150 r / min for 20-30 min to fully dissolve and mix the enzymes to form an enzyme solution; S2, mixing: weigh glutathione, sodium sulfite, and sodium chloride, add them in sequence at a speed of 100-200 r / min, stir for 10-20 minutes after adding each ingredient, and continue stirring for 20-30 minutes after the three ingredients are added; S3, homogenization: homogenizing the mixed enzyme solution; S4. Preparation: Dry the enzyme solution after homogenization to obtain the meat tenderizing complex enzyme.

4. The method for preparing a meat tenderizing complex enzyme according to claim 3, characterized in that: In the S1, the amount of water is 3-5 times the mass of papain and bromelain.

5. The method for preparing a meat tenderizing complex enzyme according to claim 3, characterized in that: In S3, the homogenization pressure is 5-10 MPa and the time is 2-5 min.

6. The method for preparing a meat tenderizing complex enzyme according to claim 3, characterized in that: In S4, freeze drying is used to dry the enzyme solution.

7. Use of the meat tenderizing complex enzyme according to any one of claims 3 to 6 in meat tenderizing, characterized in that: The following steps are involved: S1. Meat pretreatment: Select appropriate parts of meat for pretreatment according to the type of prepared dishes; S2. Enzyme tenderization treatment: prepare the meat tenderizing complex enzyme into an enzyme solution, then place the meat in the enzyme solution and soak it at a temperature of 10-20°C for 1-2 hours; S3. Phosphate treatment: take out the meat after soaking in the enzyme solution, soak it in clean water, and then place it in a composite phosphate solution at room temperature for 1-2 hours; S4. Post-processing: Take out the meat after being soaked in the composite phosphate solution, wash it with clean water, and drain the water.

8. Use of a meat tenderizing complex enzyme in meat tenderizing according to claim 7, characterized in that: The concentration of the enzyme solution is 0.05%-0.15%, and the pH value is 7-8.

9. Use of a meat tenderizing complex enzyme in meat tenderizing according to claim 7, characterized in that: The composite phosphate is made of raw materials in the following weight ratio: sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2-3: 1-2: 1-2.

10. Use of the meat tenderizing complex enzyme according to claim 7 in meat tenderizing, characterized in that: The concentration of the composite phosphate solution is 0.2%-0.4%, and the pH value is 7-8.

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