Microcapsule embedding quality improver for prefabricated meat product and preparation method of microcapsule embedding quality improver

Abstract

The invention discloses a micro-capsule embedding quality improver for prefabricated meat products and a preparation method thereof, and belongs to the field of prefabricated meat product processing, modified starch, soybean oil, span-60, sodium bicarbonate and chitosan micro-capsules are used as raw materials, and the chitosan micro-capsules comprise clove extract, licorice extract and vanillin. The acetylated starch is subjected to grease coating through the soybean oil and the span-60, and water loss and aging retrogradation after starch gelatinization are inhibited through a hydrophobic barrier, so that the elasticity and the water-retaining property of the meat product are maintained; sodium bicarbonate adjusts the pH value of the meat, promotes swelling of myogen protein and improves the tenderness of the meat; the chitosan microcapsules have a synergistic effect, carboxymethyl chitosan can chelate metal ions and block a lipid peroxidation chain reaction, meanwhile, myoglobin oxidation can be inhibited, meat color can be maintained, the embedding material has antibacterial and preservative effects, and the overall quality of the prefabricated meat product is comprehensively improved through the synergistic effect of the raw materials.

Description

Technical Field

[0001] The invention belongs to the field of prefabricated meat product processing, and in particular relates to a microcapsule-embedded quality improver for prefabricated meat products and a preparation method thereof. Background Art

[0002] Pre-prepared meat products refer to non-ready-to-eat foods that are obtained by seasoning, marinating, kneading, shaping and heating fresh and frozen livestock and poultry meat, which are stored, transported and sold under low temperature conditions and need to be cooked before consumption. In order to prevent deterioration during the shelf life and improve the water holding capacity and adhesion of meat products, people add meat quality improvers when processing pre-prepared meat products. Currently, the commonly used meat quality improvers are mainly phosphates and starch.

[0003] Phosphates (such as sodium pyrophosphate and sodium tripolyphosphate) are widely used additives in traditional pre-prepared meat products, mainly improving meat quality by chelating metal ions, adjusting pH value, and improving water holding capacity. However, there are significant problems in terms of meat taste and shelf life: First, phosphates improve the water holding capacity of meat products by enhancing the solubility of myofibrillar protein, but excessive use will lead to loose meat structure, making it difficult to balance hardness and elasticity, and easily making the meat too soft and rotten, lacking the firmness and chewiness of natural meat; second, phosphates have limited cross-linking effects on meat proteins and cannot effectively form a stable three-dimensional network structure, and they have shortcomings in maintaining elasticity. Phosphates temporarily lock in moisture through ion chelation, but during freezing or long-term storage, moisture will gradually precipitate, and it cannot fundamentally solve the problem of juice loss; third, although phosphates can inhibit some microorganisms by adjusting pH, their antibacterial ability depends on high addition amounts and cannot have a long-term effect; fourth, excessive phosphates remain in meat products, and long-term intake will interfere with calcium metabolism.

[0004] Starch (such as corn starch and potato starch) is often used to improve the water retention and texture of meat products, but it has obvious defects in taste stability and anti-aging performance: First, starch can absorb water and enhance elasticity in a short period of time after heating and gelatinization, but during the freezing or storage process, the starch molecular chains are rearranged (aged), causing the meat to become hard and brittle, and unable to maintain long-term texture stability; second, untreated starch particles are unevenly distributed in meat products, easily forming a granular feel, affecting the delicate taste; third, the water holding capacity of starch is greatly reduced after aging, resulting in an increase in the juice secretion rate; fourth, in the freeze-thaw cycle, the starch gelatinization structure collapses, and water is more easily precipitated, and unmodified starch is almost completely ineffective in low temperature environments; in addition, traditional starch is only used as a filler or water retaining agent, and cannot integrate antibacterial, metal ion adsorption and other functions. It is necessary to add additional preservatives (such as phosphates), which complicates the formula.

[0005] In view of this, there is an urgent need in the art for a pre-prepared meat improver that can comprehensively improve the taste and stability of meat. Summary of the invention

[0006] The purpose of the present invention is to provide a microcapsule-embedded quality improver for pre-prepared meat products and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.

[0007] One of the solutions provided by the present invention:

[0008] A microcapsule-embedded quality improver for pre-prepared meat products comprises the following raw materials: modified starch, soybean oil, Span-60, sodium bicarbonate and chitosan microcapsules; wherein the mass ratio of the modified starch, sodium bicarbonate and chitosan microcapsules is (20-30):(1-3):(5-10); the added amount ratio of the modified starch, soybean oil and Span-60 is (20-30) g:(10-15) mL:(1-2) g; and the chitosan microcapsules comprise clove extract, licorice extract and vanillin.

[0009] The modified starch is acetylated starch.

[0010] The preparation method of the chitosan microcapsule is:

[0011] Step 1: Mix Span-60 and soybean oil and stir to prepare an oil phase;

[0012] Step 2: adding carboxymethyl chitosan aqueous solution to the oil phase, stirring, then adding vanillin, clove extract and licorice extract, stirring again to obtain a chitosan microcapsule solution;

[0013] Step 3: centrifuging, filtering, washing and drying the chitosan microcapsule solution to obtain chitosan microcapsules.

[0014] Furthermore, the mass concentration of the carboxymethyl chitosan aqueous solution is 50-60%; the added amount ratio of Span-60, soybean oil, carboxymethyl chitosan aqueous solution, vanillin, clove extract and licorice extract is: (1.0-3.0) g: (45-60) mL: (40-50) mL: (10-15) g: (5-10) g: (5-10) g.

[0015] Furthermore, the stirring time in the first step is 25-30 minutes; the stirring time in the second step is 40-60 minutes, and the stirring time again is 2-3 hours; and the washing in the third step is washing with ethyl acetate.

[0016] The second solution provided by the present invention is:

[0017] The method for preparing the microencapsulated quality improver of the pre-prepared meat product comprises the following steps:

[0018] Step 1: adding soybean oil and Span-60 to the modified starch, mixing evenly, to obtain oil-treated modified starch;

[0019] Step 2: Evenly mix the modified starch, sodium bicarbonate and chitosan microcapsules treated with oil according to a mass ratio to obtain a meat quality improver for prefabricated meat products.

[0020] The third solution provided by the present invention is:

[0021] The use of the microcapsule-embedded quality improver for pre-prepared meat is that the microcapsule-embedded quality improver for pre-prepared meat is first dissolved in water and then mixed with the meat for marinating.

[0022] Furthermore, the ratio of the microencapsulated quality improver and water in the meat or pre-prepared meat product is 80:1:20.

[0023] Compared with the prior art, the present invention has the following advantages and technical effects:

[0024] The present invention coats acetylated starch with soybean oil and Span-60, forms a hydrophobic barrier in the process of improving meat products, inhibits water loss and aging after starch gelatinization, thereby maintaining the elasticity and water retention of meat products; using modified starch treated with oil as a filler, solves the problems of reduced taste and high juice secretion rate caused by starch gelatinization in the process of improving prefabricated meat products, and the prepared prefabricated meat products are elastic and have moderate hardness. Secondly, the addition of a small amount of sodium bicarbonate can adjust the pH value of the meat, promote the swelling of myoglobin, and release bound water; sodium ions combine with negatively charged groups of muscle protein to enhance electrostatic repulsion and expand the distance between protein molecules; at the same time, they decompose and produce carbon dioxide gas when heated to form a microporous structure, thereby improving the tenderness of meat. Chitosan microcapsules have a synergistic effect, and carboxymethyl chitosan can chelate metal ions, block lipid peroxidation chain reactions, and inhibit myoglobin oxidation to maintain meat color. In addition, carboxymethyl chitosan microcapsules wrap clove and licorice extracts, and slowly release antibacterial ingredients through the microcapsule wall, avoiding component migration or thermal processing loss caused by direct addition. The microcapsule structure makes the antibacterial ingredients evenly dispersed, thereby improving the durability of antibacterial properties. In addition, the present invention uses natural ingredients to replace synthetic additives, clove and licorice extracts to replace chemical preservatives, and chitosan to replace phosphates, which is in line with the trend of healthy food while ensuring that the functions are not degraded. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0027] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0028] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0029] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0030] The embodiment of the present invention provides a microcapsule embedding quality improver for pre-prepared meat products, comprising the following raw materials: modified starch, soybean oil, Span-60, sodium bicarbonate and chitosan microcapsules; wherein the mass ratio of modified starch, sodium bicarbonate and chitosan microcapsules is (20-30): (1-3): (5-10); the added amount ratio of the modified starch, soybean oil and Span-60 is (20-30) g: (10-15) mL: (1-2) g; the chitosan microcapsules include clove extract, licorice extract and vanillin. The modified starch is acetylated starch.

[0031] The preparation method of the chitosan microcapsule is:

[0032] Step 1: Mix Span-60 and soybean oil and stir to prepare an oil phase;

[0033] Step 2: adding carboxymethyl chitosan aqueous solution to the oil phase, stirring, then adding vanillin, clove extract and licorice extract, stirring again to obtain a chitosan microcapsule solution;

[0034] Step 3: centrifuging, filtering, washing and drying the chitosan microcapsule solution to obtain chitosan microcapsules.

[0035] In some preferred embodiments of the present invention, the mass concentration of the carboxymethyl chitosan aqueous solution is 50-60%; the added amount ratio of Span-60, soybean oil, carboxymethyl chitosan aqueous solution, vanillin, clove extract and licorice extract is: (1.0-3.0) g: (45-60) mL: (40-50) mL: (10-15) g: (5-10) g: (5-10) g.

[0036] In some preferred embodiments of the present invention, the stirring time in the first step is 25-30 min; the stirring time in the second step is 40-60 min, and the stirring time again is 2-3 h; and the washing in the third step is washing with ethyl acetate.

[0037] The embodiment of the present invention also provides a method for preparing a microcapsule-embedded quality improver for pre-prepared meat, comprising the following steps:

[0038] Step 1: adding soybean oil and Span-60 to the modified starch, mixing evenly, to obtain oil-treated modified starch;

[0039] Step 2: Evenly mix the modified starch, sodium bicarbonate and chitosan microcapsules treated with oil according to a mass ratio to obtain a microcapsule-embedded quality improver for pre-prepared meat.

[0040] The clove extract, licorice extract and carboxymethyl chitosan in the embodiment of the present invention all have strong antibacterial effects. The present invention uses vanillin as a cross-linking agent and carboxymethyl chitosan as a microcapsule shell to prepare chitosan microcapsules. The water-soluble clove extract and licorice extract are wrapped in chitosan microcapsules. The clove extract and licorice extract in the microcapsules can be slowly released through the pores on the microcapsule wall, thereby exerting an antibacterial effect. At the same time, carboxymethyl chitosan also has a certain adsorption effect on metal ions. Chitosan microcapsules are added to the meat quality improver instead of polyphosphates, which can achieve antibacterial effects and adsorb metal ions. It not only avoids the adverse effects of polyphosphates on the human body, but also significantly prolongs the shelf life of pre-made meat products. In addition, the small molecule clove extract and licorice extract are wrapped in chitosan microcapsules, which is more conducive to the uniform dispersion of antibacterial components with starch in pre-made meat products, and prevents the migration of small molecules in the extract during the heating process and affects the product quality.

[0041] The embodiment of the present invention also provides the use of the microcapsule-embedded quality improver for pre-prepared meat. When used, the microcapsule-embedded quality improver for pre-prepared meat is first dissolved in water and then mixed with meat for marinating.

[0042] In a preferred embodiment of the present invention, the ratio of the microencapsulated quality improver of the meat or pre-prepared meat product to water is 80:1:20.

[0043] Sources of raw materials used in the examples of the present invention: vanillin was purchased from Shenzhen Jinfuyuan Biotechnology Co., Ltd.; clove extract was purchased from Xi'an Virgin Biotechnology Co., Ltd.; licorice extract was purchased from Hebei Lihua Biotechnology Co., Ltd.; carboxymethyl chitosan was purchased from Xi'an Xihai Biotechnology Co., Ltd.; acetylated corn starch was purchased from Henan Huayue Chemical Products Co., Ltd., molecular weight: 8×10 5 -10×10 5 g / mol; corn starch was purchased from Dezhou Zhentian Food Co., Ltd.

[0044] Example 1

[0045] A method for preparing a microencapsulated quality improver for pre-prepared meat products:

[0046] (1) Weigh 1.2 g of Span-60, add it to 60 mL of soybean oil, and stir for 25 min to prepare an oil phase;

[0047] (2) adding 48 mL of carboxymethyl chitosan aqueous solution (the mass concentration of the carboxymethyl chitosan aqueous solution is 50%) to the oil phase of step (1), stirring at 50° C. for 60 min, then adding 15 g of vanillin, 8 g of clove extract and 10 g of licorice extract, stirring for 2 h, to obtain a chitosan microcapsule solution;

[0048] (3) centrifuging and filtering the chitosan microcapsule solution obtained in step (2), washing it with ethyl acetate three times, and vacuum drying it to obtain chitosan microcapsules;

[0049] (4) Add 15 mL of soybean oil and 2 g of Span-60 to 25 g of acetylated corn starch and mix well to obtain modified starch after oil treatment;

[0050] (5) Weigh 25 g of modified starch treated with oil, 2 g of sodium bicarbonate and 10 g of chitosan microcapsules and mix them evenly to obtain a microcapsule-embedded quality improver for pre-prepared meat, which is then sealed and stored.

[0051] Example 2

[0052] A method for preparing a microencapsulated quality improver for pre-prepared meat products:

[0053] (1) Weigh 3.0 g of Span-60, add it to 50 mL of soybean oil, and stir for 30 min to prepare an oil phase;

[0054] (2) adding 45 mL of carboxymethyl chitosan aqueous solution (the mass concentration of the carboxymethyl chitosan aqueous solution is 60%) to the oil phase of step (1), stirring at 50° C. for 50 min, then adding 13 g of vanillin, 5 g of clove extract and 8 g of licorice extract, stirring for 2 h, to obtain a chitosan microcapsule solution;

[0055] (3) centrifuging and filtering the chitosan microcapsule solution obtained in step (2), washing it with ethyl acetate three times, and vacuum drying it to obtain chitosan microcapsules;

[0056] (4) Add 10 mL of soybean oil and 1.5 g of Span-60 to 30 g of acetylated corn starch and mix well to obtain modified starch after oil treatment;

[0057] (5) Weigh 28 g of modified starch treated with oil, 1 g of sodium bicarbonate and 8 g of chitosan microcapsules and mix them evenly to obtain a microcapsule-embedded quality improver for pre-prepared meat, which is then sealed and stored.

[0058] Example 3

[0059] A method for preparing a microencapsulated quality improver for pre-prepared meat products:

[0060] (1) Weigh 2.5 g of Span-60, add it to 45 mL of soybean oil, and stir for 30 min to prepare an oil phase;

[0061] (2) adding 40 mL of carboxymethyl chitosan aqueous solution (the mass concentration of the carboxymethyl chitosan aqueous solution is 55%) to the oil phase of step (1), stirring at 50° C. for 40 min, then adding 10 g of vanillin, 10 g of clove extract and 5 g of licorice extract, stirring for 3 h, to obtain a chitosan microcapsule solution;

[0062] (3) centrifuging and filtering the chitosan microcapsule solution obtained in step (2), washing it with ethyl acetate three times, and vacuum drying it to obtain chitosan microcapsules;

[0063] (4) Add 12 mL of soybean oil and 1 g of Span-60 to 20 g of acetylated corn starch and mix well to obtain modified starch after oil treatment;

[0064] (5) Weigh 20 g of modified starch treated with oil, 3 g of sodium bicarbonate and 5 g of chitosan microcapsules and mix them evenly to obtain a microcapsule-embedded quality improver for pre-prepared meat, which is then sealed and stored.

[0065] Comparative Example 1

[0066] The same as Example 1, except that the clove extract and the licorice extract are not encapsulated in chitosan microcapsules, but the clove extract, the licorice extract, the carboxymethyl chitosan aqueous solution and the vanillin are directly mixed with other raw materials. The specific steps are as follows:

[0067] (1) Add 15 mL of soybean oil and 2 g of Span-60 to 25 g of acetylated corn starch and mix well to obtain modified starch after oil treatment;

[0068] (2) Take 25 g of modified starch treated with oil, 2 g of sodium bicarbonate, 48 mL of carboxymethyl chitosan aqueous solution (the mass concentration of the carboxymethyl chitosan aqueous solution is 50%), 15 g of vanillin, 8 g of clove extract and 10 g of licorice extract, mix them evenly to obtain a meat quality improver for pre-processed meat products, and store them in a sealed container.

[0069] Comparative Example 2

[0070] The same as Example 1, except that the modified starch is not subjected to grease treatment, and the specific steps are as follows:

[0071] (1) Weigh 1.2 g of Span-60, add it to 60 mL of soybean oil, and stir for 25 min to prepare an oil phase;

[0072] (2) adding 48 mL of carboxymethyl chitosan aqueous solution (the mass concentration of the carboxymethyl chitosan aqueous solution is 50%) to the oil phase of step (1), stirring at 50° C. for 60 min, then adding 15 g of vanillin, 8 g of clove extract and 10 g of licorice extract, stirring for 2 h, to obtain a chitosan microcapsule solution;

[0073] (3) centrifuging and filtering the chitosan microcapsule solution obtained in step (2), washing it with ethyl acetate three times, and vacuum drying it to obtain chitosan microcapsules;

[0074] (5) Weigh 25 g of acetylated corn starch, 2 g of sodium bicarbonate and 10 g of chitosan microcapsules and mix them evenly to obtain a meat quality improver for pre-processed meat products, which is then sealed and stored.

[0075] Comparative Example 3

[0076] Same as Example 1, except that sodium pyrophosphate is used instead of chitosan microcapsules, and the amount of sodium pyrophosphate added is 0.0025% of the mass of the pre-made meat product (the maximum amount of sodium pyrophosphate allowed to be added).

[0077] Comparative Example 4

[0078] Same as Example 1, except that acetylated corn starch is replaced by corn starch.

[0079] Effect verification example

[0080] The improvers prepared in Example 1 and Comparative Examples 1-4 were respectively used to prepare prefabricated pork products according to the following method:

[0081] Take fresh pork, cut it into dices with a dicer, put the pork dices into a tumbling machine, add the improver and water in a mass ratio of pork, improver and water of 80:1:20, tumble and knead for 0.5 hours, and then marinate for 6 hours to obtain a prefabricated pork product.

[0082] The shelf life of the prepared pork products was measured and compared with the shelf life of pork products without the addition of improvers.

[0083] The above-mentioned pre-prepared meat products and pork products without the addition of improvers were refrigerated and stored. After 10 days, they were taken out and cut into samples with a thickness of 1 cm. A juice secretion test was carried out. The samples were weighted by 3 kg and loaded for 40 minutes. The amount of exuded water was calculated, and the juice secretion rate (%) was calculated and evaluated according to Table 1.

[0084] Table 1

[0085]

[0086] After the above-mentioned pre-prepared pork products were steamed, 50 people were selected to taste them and score their hardness and elasticity (see Table 2 for scoring criteria).

[0087] Table 2

[0088] hardness elasticity 1-3 points Soft and not chewy Basically no elasticity 4-6 points Hard, poor chewing texture Poor elasticity 7-10 points Moderate hardness, chewy Resilience

[0089] The scores of Example 1, Comparative Examples 1-4 and the control group and the predicted shelf life days are shown in Table 3.

[0090] Table 3

[0091]

[0092]

[0093] As can be seen from Table 3, the taste score of Example 1 is significantly improved compared with that of Comparative Examples 1-4, which shows that the microencapsulated quality improver of the pre-prepared meat product of the present invention can make the meat food have a better taste; at the same time, the juice secretion rate and shelf life of Example 1 are also greatly improved compared with Comparative Examples 1-4 and meat products without adding additives.

Claims

1. A microencapsulated quality improver for pre-cooked meat, characterized in that: The invention comprises the following raw materials: modified starch, soybean oil, Span-60, sodium bicarbonate and chitosan microcapsules; wherein the mass ratio of the modified starch, sodium bicarbonate and chitosan microcapsules is (20-30): (1-3): (5-10); and the addition amount ratio of the modified starch, soybean oil and Span-60 is (20-30) g: (10-15) mL: (1-2) g; The chitosan microcapsule comprises clove extract, liquorice extract and vanillin.

2. The microencapsulated quality improver for pre-prepared meat according to claim 1, characterized in that: The modified starch is acetylated starch.

3. The microencapsulated quality improver for pre-prepared meat according to claim 1, characterized in that: The preparation method of the chitosan microcapsule is: Step 1: Mix Span-60 and soybean oil and stir to prepare an oil phase; Step 2: adding carboxymethyl chitosan aqueous solution to the oil phase, stirring, then adding vanillin, clove extract and licorice extract, stirring again to obtain a chitosan microcapsule solution; Step 3: centrifuging, filtering, washing and drying the chitosan microcapsule solution to obtain chitosan microcapsules.

4. The microencapsulated quality improver for pre-prepared meat according to claim 3, characterized in that: The mass concentration of the carboxymethyl chitosan aqueous solution is 50-60%; The added amount ratio of Span-60, soybean oil, carboxymethyl chitosan aqueous solution, vanillin, clove extract and licorice extract is: (1.0-3.0) g: (45-60) mL: (40-50) mL: (10-15) g: (5-10) g: (5-10) g.

5. The microencapsulated quality improver for pre-prepared meat according to claim 3, characterized in that: The stirring time in the first step is 25-30 minutes.

6. The microencapsulated quality improver for pre-prepared meat according to claim 3, characterized in that: The stirring time in the second step is 40-60 minutes, and the stirring time again is 2-3 hours.

7. The microencapsulated quality improver for pre-prepared meat according to claim 3, characterized in that: The washing in the third step is washing with ethyl acetate.

8. The method for preparing the microencapsulated quality improver of pre-prepared meat according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: adding soybean oil and Span-60 to the modified starch, mixing evenly, to obtain oil-treated modified starch; Step 2: Evenly mix the modified starch, sodium bicarbonate and chitosan microcapsules treated with oil according to a mass ratio to obtain a microcapsule-embedded quality improver for pre-prepared meat.

9. The use of the microencapsulated quality improver for pre-prepared meat according to any one of claims 1 to 7, characterized in that: The microcapsule-embedded quality improver of the pre-prepared meat is first dissolved in water when used, and then mixed with the meat for marinating.

10. The use according to claim 9, characterized in that: The usage ratio of the microcapsule-embedded quality improver of the meat or pre-prepared meat product to water is 80:1:20.

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