Preparation method of high-moisture textured vegetable protein pork ball without hydrophilic colloid

Abstract

The invention discloses a preparation method of a high-moisture textured vegetable protein pork ball without hydrophilic colloid, and particularly relates to the technical field of food processing. The compound pork ball is prepared from the following raw materials in parts by weight: 40 to 75 parts of meat, 15 to 60 parts of high-moisture textured vegetable protein, 10 to 18 parts of egg white, 4 to 7 parts of wheat starch, 4 to 7 parts of ice water, 1 to 2 parts of table salt, 0.2 to 0.6 part of white granulated sugar, 0.1 to 0.4 part of L-arginine and 0.1 part of spice. The composite meat ball prepared by a specific process is endowed with good color, fragrance, taste and mouth feel, the acceptable degree of consumers is improved, meanwhile, the market of the composite meat ball is enriched, more choices are provided for the consumers, and meanwhile, the composite meat ball does not contain hydrophilic colloids, so that the composite meat ball is suitable for large-scale production. The L-arginine and the high-moisture textured protein synergistically play a role in improving the physicochemical properties and taste of the product.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing high-moisture textured vegetable protein pork balls without hydrophilic colloid. Background Art

[0003] Plant protein meat is a food with a structure and texture similar to meat, made from plant-based raw materials through special processing. At present, the organized proteins on the market are mainly concentrated in low-moisture extrusion puffing. Although the technology is mature, the final product has a low degree of organization, poor taste, and a single product variety. High-moisture organized plant protein has low saturated fat, low cholesterol, high protein content, and high essential amino acid content. It has the advantages of high degree of fibrosis, strong elasticity, less loss of nutrients, no need for rehydration, low energy consumption, high efficiency, and low pollution. It can form an organizational structure and taste similar to meat and has the potential to be used in imitation meat products. At present, there is no research on high-moisture organized protein meatballs.

[0004] On the other hand, for minced meat products, hydrophilic colloids are generally added to improve the water retention and processing characteristics of minced meat products, but traditional additives such as carboxymethyl cellulose and polysorbate-80 have the risk of causing inflammatory bowel disease, metabolic syndrome and other diseases. Therefore, minced meat products without hydrophilic colloids have a broad consumer market and are very necessary to meet modern consumer needs. Summary of the invention

[0005] The main purpose of the present invention is to provide a method for preparing high-moisture textured vegetable protein pork balls without hydrophilic colloid, which can effectively solve the problems in the background technology.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] A method for preparing high-moisture textured vegetable protein pork balls without hydrophilic colloid. The raw materials for preparing the composite pork balls include, by weight, 40-75 parts of meat, 15-60 parts of high-moisture textured vegetable protein, 10-18 parts of egg white, 4-7 parts of wheat starch, 4-7 parts of ice water, 1-2 parts of table salt, 0.2-0.6 parts of white sugar, 0.1-0.4 parts of L-arginine, and 0.1 parts of spices.

[0008] Preferably, the meat is lean pork.

[0009] Preferably, the high-moisture textured vegetable protein has a water content of 55-60%, and the high-moisture textured vegetable protein is composed of one or more of soy protein powder, soy protein isolate, and wheat protein.

[0010] Preferably, the amount of egg white is 0.3-0.4 times that of meat.

[0011] Preferably, the high-moisture textured vegetable protein composite pork meatballs do not contain hydrophilic colloid.

[0012] A method for preparing high-moisture textured vegetable protein pork balls without hydrophilic colloid, the specific steps are as follows:

[0013] Step 1: Pretreatment of raw materials: Soak the high-moisture textured vegetable protein in 40°C warm water for 1 hour to allow it to fully absorb water and soften; at the same time, remove the fatty part of the lean pork and cut it into cubes for later use;

[0014] Step 2, chopping the textured protein: put the soaked high-moisture textured vegetable protein into a chopper and chop it until a uniform filamentous structure is formed to ensure that it is evenly dispersed when mixed with subsequent raw materials;

[0015] Step 3, preparing mixed meat paste: adding the pre-treated lean pork and the chopped textured vegetable protein shreds into a chopper, and mincing at a low speed until it becomes a paste to form a basic meat paste;

[0016] Step 4: Emulsification system construction: Add ice water, egg white and wheat starch to the basic minced meat in sequence, and chop and stir at high speed for 2-4 minutes to form a stable emulsified structure in the system to improve water retention and elasticity;

[0017] Step 5, seasoning and auxiliary materials are mixed: salt, white sugar, L-arginine and spices are added to the emulsified minced meat, and stirred at low speed for 1-2 minutes to ensure that the seasoning is evenly distributed;

[0018] Step 6, chopping, mixing and standing: Stir the mixed minced meat in a blender for 1-2 minutes, and control the temperature to be less than 10°C; after stirring, stand for 5-10 minutes to allow the enzyme-linked reaction to proceed fully and enhance the strength of the minced meat gel;

[0019] Step 7: Forming and pre-cooking: Make meatballs from the rested minced meat, and pre-cook them in 90°C water for 3-5 minutes until the meatballs float and the center temperature reaches above 75°C, forming a preliminary gel structure.

[0020] Step 8, rapid cooling and packaging: the pre-cooked meatballs are immediately put into ice water to cool to room temperature, drained and vacuum packed, and stored in a -18°C freezer.

[0021] Preferably, in step six, when chopping the minced meat, an ice bag is used to cool the chopping machine to control the chopping temperature.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention adopts soy protein and wheat protein as main raw materials to prepare the product, thereby improving the utilization rate of plant-based protein, reducing its resource waste, enriching the nutritional composition of the composite meatballs, and reducing unhealthy factors such as saturated fat and cholesterol in the composite meatballs.

[0024] 2. The present invention gives the composite meatballs good color, aroma, taste and mouthfeel through the composite meatballs prepared under a specific process, thereby improving the consumer's acceptance. At the same time, it enriches the market of composite meatballs and provides consumers with more choices. At the same time, the composite pork meatballs do not contain hydrophilic colloids, and L-arginine and high-moisture textured protein synergistically play a role in improving the physical and chemical properties and taste of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 Schematic diagram showing the effect of different addition amounts of high-moisture textured vegetable protein on the hardness, elasticity and chewiness of composite meatballs of the present invention;

[0026] Figure 2 Schematic diagram showing the effect of different addition amounts of high-moisture textured vegetable protein on the water holding capacity of composite meatballs of the present invention;

[0027] Figure 3 Schematic diagram showing the effect of different addition amounts of high-moisture textured vegetable protein on the oil holding capacity of composite meatballs of the present invention;

[0028] Figure 4 This is a schematic diagram of the effect of different amounts of high-moisture textured protein added on the sensory evaluation of composite meatballs of the present invention. DETAILED DESCRIPTION

[0029] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0030] Example 1, this example relates to a method for preparing high-moisture textured vegetable protein composite pork meatballs without hydrophilic colloid, and the specific steps are as follows:

[0031] Step 1, raw material pretreatment: weigh 15 parts of high-moisture textured vegetable protein according to the weight ratio, soak it in 40°C warm water for 1 hour to fully absorb water and soften it; at the same time, weigh 60 parts of lean pork, remove the fatty part, and cut it into cubes with a length, width and thickness of 2 cm for later use;

[0032] Step 2, chopping the textured protein: put the soaked high-moisture textured vegetable protein into a chopper and chop it until a uniform filamentous structure is formed to ensure that it is evenly dispersed when mixed with subsequent raw materials;

[0033] Step 3, preparing mixed meat paste: adding the pre-treated lean pork and the chopped textured vegetable protein shreds into a chopper, and mincing them at a low speed until they become a paste, with the high-moisture textured vegetable protein being completely integrated into the meat paste as the standard, to form a basic meat paste;

[0034] Step 4: Emulsification system construction: add 11 parts of ice water, 19 parts of egg white and 11 parts of wheat starch to the basic minced meat in sequence, and chop and stir at high speed for 2-4 minutes to form a stable emulsified structure in the system to improve water retention and elasticity;

[0035] Step 5, seasoning and auxiliary materials are mixed: 1 part of salt, 0.3 part of white sugar, 0.3 part of L-arginine and 0.1 part of spices are added to the emulsified minced meat, and stirred at low speed for 1-2 minutes to ensure that the seasoning is evenly distributed;

[0036] Step 6, chop, mix and let stand: put the mixed minced meat into a blender and blend until it becomes gelatinous, with the whole meat filling being pulled into flocculent shape and the attached structure being stable as the standard, use ice packs to cool the area around the blender and control the blender temperature to be less than 10°C; let stand for 5-10 minutes after blending to allow the enzyme-linked reaction to proceed fully and enhance the strength of the minced meat gel;

[0037] Step 7: Forming and pre-cooking: The rested minced meat is manually made into meatballs with a diameter of 2.5-3 cm. The meatballs are pre-cooked in 90°C water for 3-5 minutes until the meatballs float and the center temperature reaches above 75°C, forming a preliminary gel structure.

[0038] Step 8, rapid cooling and packaging: the pre-cooked meatballs are immediately put into ice water to cool to room temperature, drained and vacuum packed, and stored in a -18°C freezer.

[0039] Example 2

[0040] In this embodiment, the weight ratio of each composition is adjusted on the basis of the embodiment 1, as follows:

[0041] 60 parts of pork, 30 parts of high-moisture textured vegetable protein, 11 parts of ice water, 19 parts of egg white, 11 parts of wheat starch, 1 part of salt, 0.3 parts of white sugar, 0.3 parts of L-arginine, and 0.1 parts of spices.

[0042] This embodiment increases the proportion of high-moisture textured vegetable protein on the basis of embodiment 1 to prepare meatballs.

[0043] Example 3

[0044] In this embodiment, the weight ratio of each composition is adjusted on the basis of the embodiment 1, as follows:

[0045] 60 parts of pork, 45 parts of high-moisture textured vegetable protein, 11 parts of ice water, 19 parts of egg white, 11 parts of wheat starch, 1 part of salt, 0.3 parts of white sugar, 0.3 parts of L-arginine, and 0.1 parts of spices.

[0046] Example 4

[0047] In this embodiment, the weight ratio of each composition is adjusted on the basis of the embodiment 1, as follows:

[0048] 60 parts of pork, 60 parts of high-moisture textured vegetable protein, 11 parts of ice water, 19 parts of egg white, 11 parts of wheat starch, 1 part of salt, 0.3 parts of white sugar, 0.3 parts of L-arginine, and 0.1 parts of spices.

[0049] This embodiment increases the proportion of high-moisture textured vegetable protein on the basis of embodiment 1 to prepare meatballs.

[0050] Comparative Example 1

[0051] In this embodiment, the weight ratio of each composition is adjusted on the basis of the embodiment 1, as follows:

[0052] 60 parts of pork, 11 parts of ice water, 19 parts of egg white, 11 parts of wheat starch, 1 part of salt, 0.3 parts of white sugar, 0.3 parts of L-arginine, and 0.1 parts of spices.

[0053] This embodiment reduces the component of high-moisture textured vegetable protein based on embodiment 1 to prepare meatballs.

[0054] The basic indicators of the raw materials of the flavored high-moisture textured plant protein products prepared in Examples 1-4 and Comparative Example 1 were determined: the components of soybean meal, soybean protein isolate, gluten, and wheat starch required for the production of high-moisture textured plant protein were determined according to the method in the national standard. The moisture content was determined in accordance with GB5009.3-2016; the ash content was determined in accordance with GB5009.4-2016; the protein content was determined in accordance with GB5009.5-2016; and the crude fat content was determined in accordance with GB5009.6-2016. The basic components of the high-moisture textured plant protein raw materials used in this embodiment and the comparative example are shown in the following table:

[0055]

[0056] Note: Ash, crude protein and crude fat in the table are all on dry basis.

[0057] The quality indexes of the flavor high-moisture plant textured protein products prepared in Examples 1-4 and Comparative Example 1 were determined as follows:

[0058] Determination of water holding capacity:

[0059] Accurately weigh 3.00g of freeze-dried sample into a 25mL centrifuge tube, add 20.00mL of deionized water, mix thoroughly using a vortex oscillator, and let stand at room temperature for 30 minutes. Centrifuge at 4500r / min for 10 minutes, open the centrifuge tube and invert it on filter paper to further drain excess water, weigh it after 10 minutes, and perform three parallel tests on all samples to take the average value. The water holding capacity is expressed as the mass of water adsorbed per gram of sample.

[0060] The calculation formula is as follows:

[0061]

[0062] Wherein: W3 is the combined mass of the centrifuge tube and the precipitate / g; W2 is the mass of the sample / g; W1 is the centrifuge tube / g; W0 is the mass of the freeze-dried sample / g.

[0063] For specific water holding capacity test results, see Figure 2 .

[0064] The water holding capacity of the composite meatballs can reflect the water retention capacity and juiciness of the meatballs to a certain extent, which is crucial to the flavor of the meatballs. Figure 2 It can be observed that as the amount of textured protein added increases, it first increases and then decreases, reaching the maximum water holding capacity of 2.89 g / g when the addition amount is 30%. The oil holding capacity of meatballs is closely related to the effect of meatballs on the retention of flavor substances, and has a significant impact on the flavor of meatballs.

[0065] Determination of oil retention:

[0066] Accurately weigh 3.00g of freeze-dried sample and pour it into a 25mL centrifuge tube. Add 20.00mL of soybean oil and mix thoroughly using a vortex oscillator. Let it stand at room temperature for 30 minutes. Centrifuge at 4500r / min for 20 minutes. After centrifugation, pour out the upper layer of fat in the centrifuge tube immediately to prevent miscibility, and then weigh it. All samples were tested in three groups in parallel and the average value was taken. The oil retention is expressed as the mass of oil adsorbed per gram of sample.

[0067] The calculation formula is as follows:

[0068]

[0069] Wherein: W3 is the combined mass of the centrifuge tube and the precipitate / g; W2 is the mass of the sample / g; W1 is the centrifuge tube / g; W0 is the mass of the freeze-dried sample / g.

[0070] For specific water holding capacity test results, see Figure 3 .observe Figure 3It can be found that the addition of textured protein reduces the oil retention of meatballs to a certain extent. The oil retention is the worst when the added amount is 15%. Then, as the amount of textured protein added continues to increase, the oil retention also increases. When the added amount is 30%, there is no significant difference compared with pure meatballs.

[0071] Determination of texture and organization:

[0072] Cut the balls into 2*2*1cm in length, width and height 3 Shape, use the physical property tester TPA program, select a probe with a diameter of 5cm (P / 50), set the sample compression deformation to 75%, set the speed before, during and after the test to 2cm / s, 1cm / s, 5cm / s, the trigger force is 5g, and the interval between two compressions is 5s. Each sample is measured in parallel for more than 5 times, and the average value is taken after removing the abnormal value.

[0073] Color determination:

[0074] Randomly select three points on the surface of the meatballs. Calibrate the colorimeter with standard whiteness (L represents lightness, a represents red-green axis, b represents yellow-blue axis, and E represents total color difference) before each measurement. Record the L, a, b, and E values ​​of the product. Each sample is measured three times in parallel and the average result is taken.

[0075] Sensory evaluation:

[0076] Organize a 10-person team to evaluate the hardness, elasticity, sensory juiciness, color, texture, chewiness and other sensory indicators of the meatballs using a 30-point system based on Table 4-2. Take the average value and calculate the total score to determine the impact of different amounts of high-moisture textured protein added on the overall acceptability of the meatballs. For specific sensory evaluation, see the table below:

[0077]

[0078]

[0079] Texture characteristics are one of the more important quality indicators of meatballs, which can quantitatively reflect the softness, hardness, elasticity and chewiness of meatballs. Hardness is crucial to the taste of meatballs. For details, please refer to Figure 1. The addition of textured protein improves the hardness of pork meatballs as a whole, reaching the minimum hardness at an addition of 15%, with a minimum value of 11.21kg. As the addition continues to increase, the hardness also shows an increasing trend. A 30% addition can achieve a hardness similar to that of pure meat. Elasticity is an important quality indicator of meatballs, and the addition of high-moisture textured protein also has a positive effect on the elasticity of composite meatballs. When the addition amount is 30%, the maximum value reaches 91.56, and the meatballs have the best elasticity. The protein content of high-moisture textured protein can reach 65%. The addition of textured protein is more conducive to the formation of protein gel network structure, which improves the elasticity of meatballs. The change trend of the effect of textured protein on chewiness is similar to that of elasticity, showing a trend of first decreasing and then increasing, reaching a minimum value of 3.51mJ at an addition amount of 15%, and a maximum value of 6.57mJ at an addition amount of 30%. The addition of high-moisture textured plant protein increases the hardness and elasticity of meatballs, thereby giving the meatballs a better chewiness.

[0080] Sensory evaluation is a subjective indicator for evaluating the quality of meatballs, which can reflect the market acceptability of the produced meatball products. To judge the effect of high-moisture textured protein on the quality of meatballs, not only some specific physical and chemical properties are needed, but also whether it can be recognized and accepted by the market. Figure 4 , it can be observed that the blank pork meatballs without the addition of textured protein scored the highest in terms of tissue state and color. The addition of textured protein significantly improved the sensory juiciness of the meatballs. The highest sensory juiciness can be achieved when the textured protein meatballs are added at a dosage of 15%. This result can also be verified from the water holding index of the meatballs mentioned above. The elasticity score is the highest when the textured protein is added at a dosage of 30%. The highest hardness score is for meatballs with an addition of 45%. Combined with the hardness index in the texture data, it shows that the hardness is most acceptable when the addition is 45%. When the addition continues to increase, the meatballs produced will be too hard. The chewiness score is the highest when the textured protein is added at a dosage of 30%. In summary, the addition of textured protein has a certain improvement effect on the sensory quality of meatballs, and the highest comprehensive sensory score is obtained when the addition is 30%.

[0081] Combined with the pork balls prepared in Examples 1-4 and Comparative Example 1, the effects of different amounts of tissue protein added on the color of pork balls were studied. The experimental process was to first prepare the samples and prepare high-moisture textured vegetable protein composite pork balls with addition amounts of 0% (blank group), 15%, 30%, 45%, and 60%, respectively. After that, the instrument was calibrated. The colorimeter was calibrated using a standard white plate (L=97.6) before each measurement to ensure measurement accuracy. Then, color data was collected, and three different points on the epidermis of each meatball were randomly selected for measurement, and L* (brightness), a* (redness), b* (yellowness), and ΔE (total color difference) values ​​were recorded. Each sample was measured in parallel 3 times, and the average value was taken as the final data. Finally, data analysis was performed, and the significant differences between the different addition groups were tested using one-way analysis of variance (ANOVA) and Duncan's multiple comparisons (p<0.05). The specific results are shown in the table below:

[0082]

[0083] Different letters in the same column in the above table indicate significant differences (p < 0.05).

[0084] High-moisture textured vegetable protein has a significant effect on the color characteristics of pork balls, and the regularity is strong. Referring to the results in the above table, it can be observed that the lightness coefficient L* of pork balls shows a significant downward trend with the increase of the amount of textured protein added, indicating that when textured protein is added, the color of the composite meatballs will become darker, and the greater the amount added, the darker the color. ΔE is inversely proportional to L*, and increases significantly with the increase of the amount of textured protein added. And a* and b* also increase with the increase of the amount of textured protein added, and the change is more significant when the addition amount is 45%. When the amount of textured protein added continues to increase, the change is not significant.

[0085] During the operation of this embodiment, the three core innovations of plant protein substitution, process parameter optimization and additive-free formula are used to achieve a healthier upgrade of traditional meatballs. While reducing fat and cholesterol, the texture, flavor and safety of the product are maintained or even improved. At the same time, the composite meatballs prepared under a specific process are given good color, aroma, taste and mouthfeel, which improves consumer acceptance. At the same time, the market for composite meatballs is enriched to provide consumers with more choices. At the same time, the composite pork meatballs do not contain hydrophilic colloids, and L-arginine and high-moisture textured protein synergistically play a role in improving the physical and chemical properties and taste of the product.

[0086] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A high-moisture textured vegetable protein composite pork meatball without hydrophilic colloid, characterized by: The raw materials for preparing the composite pork meatballs include, by weight, 40-75 parts of meat, 15-60 parts of high-moisture textured vegetable protein, 10-18 parts of egg white, 4-7 parts of wheat starch, 4-7 parts of ice water, 1-2 parts of salt, 0.2-0.6 parts of white sugar, 0.1-0.4 parts of L-arginine and 0.1 parts of spices.

2. The high-moisture textured vegetable protein composite pork meatball without hydrophilic colloid according to claim 1, characterized in that: The meat is lean pork.

3. The high-moisture textured vegetable protein composite pork meatball without hydrophilic colloid according to claim 1, characterized in that: The high-moisture textured vegetable protein has a water content of 55-60%, and is composed of one or more of soybean protein powder, soybean protein isolate, and wheat protein.

4. The high-moisture textured vegetable protein composite pork meatball without hydrophilic colloid according to claim 1, characterized in that: The amount of egg white used is 0.3-0.4 times that of meat.

5. The high-moisture textured vegetable protein composite pork meatball without hydrophilic colloid according to claim 1, characterized in that: The high-moisture textured vegetable protein composite pork meatballs do not contain hydrophilic colloid.

6. A method for preparing the high-moisture textured vegetable protein pork meatballs without hydrophilic colloid as claimed in claim 1, characterized in that: The specific steps are as follows: Step 1: Pretreatment of raw materials: Soak the high-moisture textured vegetable protein in 40°C warm water for 1 hour to allow it to fully absorb water and soften; at the same time, remove the fatty part of the lean pork and cut it into cubes for later use; Step 2, chopping the textured protein: put the soaked high-moisture textured vegetable protein into a chopper and chop it until a uniform filamentous structure is formed to ensure that it is evenly dispersed when mixed with subsequent raw materials; Step 3, preparing mixed meat paste: adding the pre-treated lean pork and the chopped textured vegetable protein shreds into a chopper, and mincing at a low speed until it becomes a paste to form a basic meat paste; Step 4: Emulsification system construction: Add ice water, egg white and wheat starch to the basic minced meat in sequence, and chop and stir at high speed for 2-4 minutes to form a stable emulsified structure in the system to improve water retention and elasticity; Step 5, seasoning and auxiliary materials are mixed: salt, white sugar, L-arginine and spices are added to the emulsified minced meat, and stirred at low speed for 1-2 minutes to ensure that the seasoning is evenly distributed; Step 6, chopping, mixing and standing: Stir the mixed minced meat in a blender for 1-2 minutes, and control the temperature to be less than 10°C; after stirring, stand for 5-10 minutes to allow the enzyme-linked reaction to proceed fully and enhance the strength of the minced meat gel; Step 7: Forming and pre-cooking: Make meatballs from the rested minced meat, and pre-cook them in 90°C water for 3-5 minutes until the meatballs float and the center temperature reaches above 75°C, forming a preliminary gel structure. Step 8, rapid cooling and packaging: the pre-cooked meatballs are immediately put into ice water to cool to room temperature, drained and vacuum packed, and stored in a -18°C freezer.

7. The method for preparing the high-moisture textured vegetable protein composite pork balls without hydrophilic colloid according to claim 6, characterized in that: In the step six, when chopping the minced meat, an ice bag is used to cool the chopping machine to control the chopping temperature.

Images