Low-fat chicken cake rich in tartary buckwheat protein and preparation method of low-fat chicken cake
The nanoemulsion of buckwheat protein was prepared by ultrasonic assisted alkali pH offset treatment, combined with xanthan gum solution as a fat substitute, solving the problem of high fat in existing chicken products, achieving low-fat and high-protein chicken patties, improving the health and sensory quality of the product.
Patent Information
- Application Number
- CN202510847522.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-24
- Publication Date
- 2025-08-19
AI Technical Summary
The high animal fat content in existing chicken products leads to health problems and it is difficult to reduce fat content while maintaining the taste and flavor.
Ultrasonic assisted alkali pH offset treatment was used to prepare a buckwheat protein nanoemulsion, and mixed it with xanthan gum solution as a fat substitute, and low-fat chicken patties were prepared in combination with chicken breast and pig fat.
Effectively reduce the fat content of chicken patties, improve the protein content, improve the chemical composition and sensory quality of the product, and increase market competitiveness.
Smart Images
Figure CN120501203A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a low-fat chicken pie rich in tartary buckwheat protein and a preparation method thereof. Background Art
[0002] As consumers increasingly prioritize healthy eating, low-fat, low-sugar, high-protein, and fiber-rich chicken patties are likely to become a popular choice on the market. The addition of nutrients, such as plant proteins like pea protein and buckwheat protein, can enhance the health attributes of the product. While animal fat, when used as a raw material, can impart a pleasant taste and aroma to food and reduce water loss during production and processing, its high saturated fatty acid content poses a certain health concern for consumers. A wealth of evidence indicates that high fat intake is directly linked to a variety of chronic diseases, including obesity, diabetes, cardiovascular disease, and cancer. Therefore, low-fat meat products that combine a palate-enhancing experience with health benefits are currently a hot topic of research. Summary of the Invention
[0003] The invention provides a low-fat chicken pie rich in tartary buckwheat protein and a preparation method thereof. The prepared chicken pie is nutritious and healthy, has good color, aroma and taste, and has reduced animal fat content.
[0004] The present invention is achieved by the following technical solution: a low-fat chicken patty rich in tartary buckwheat protein, prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 0-20 parts of pork fat, 0-20 parts of tartary buckwheat protein nanoemulsion, 1.92 parts of a curing agent, 2.7 parts of seasoning, and 10 parts of ice water; wherein the curing agent is 1.8 parts of table salt and 0.12 parts of a composite phosphate; and the seasoning is 0.6 parts of black pepper powder, 0.2 parts of white pepper powder, 0.2 parts of ginger powder, 0.2 parts of chili powder, and 1.5 parts of red bell pepper powder; The method for preparing the tartary buckwheat protein nanoemulsion comprises combining pH shift and ultrasonic treatment to treat the tartary buckwheat protein solution: preparing a 30 mg / mL protein solution of tartary buckwheat protein with ultrapure water; adjusting the pH value of the tartary buckwheat protein solution to 12 with 0.5 mol / L NaOH and stirring at room temperature for 30 minutes; then ultrasonically treating the tartary buckwheat protein solution with an ultrasonic cell disruptor at a treatment temperature of 20° C., a working time and an interval of 2 seconds, a frequency of 20 kHz, a power of 300 W, and a treatment time of 20 minutes; after the ultrasonic treatment, stirring the tartary buckwheat protein solution for 30 minutes, and adding 0.5 mol / L HCl to adjust the pH of the sample to 7, thereby obtaining an ultrasonic-assisted pH base-shifted tartary buckwheat protein solution; A xanthan gum solution with a mass concentration of 2.2% and an ultrasound-assisted pH-alkaline shifted tartary buckwheat protein solution were mixed in a ratio of 1:1 to obtain a xanthan gum-tartary buckwheat protein composite solution; The xanthan gum-buckwheat protein composite solution was added with soybean oil at an oil-water volume ratio of 1:9, and sheared at 10,000 r / min for 2 min to obtain a coarse emulsion. Then, the buckwheat protein nanoemulsion was obtained by high-pressure homogenization. The circulation temperature was 4°C, the homogenization pressure was 50 MPa, and the number of cycles was 3.
[0005] Furthermore, it is prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 10 parts of pork fat, 10 parts of buckwheat protein nanoemulsion, 10 parts of ice water, 1.8 parts of salt, 0.12 parts of complex phosphate, 0.6 parts of black pepper powder, 0.2 parts of white pepper powder, 0.2 parts of ginger powder, 0.2 parts of chili powder, and 1.5 parts of red bell pepper powder.
[0006] The method for preparing the low-fat chicken patties rich in tartary buckwheat protein comprises the following steps: (1) Thaw the chicken breast and remove the connective tissue, and remove the skin from the pork fat; cut the chicken breast and fresh pork fat into small pieces, and make chicken patties with a lean to fat ratio of 8:2; (2) Place the chicken breast, curing agent and 1 / 3 of ice water into a meat grinder and grind for 30 seconds at medium-high speed; (3) Add pig fat, buckwheat protein nanoemulsion and 1 / 3 ice water in proportion and continue to stir for 30 seconds; then add seasoning and the remaining ice water and continue to stir for 30 seconds until it is granular; (4) Use a mold to shape the mixture into chicken patties, then vacuum-pack them and store them in a refrigerator at 4°C until ready for use.
[0007] The chicken patties are round patties with a diameter of 5 cm and a height of 1 cm.
[0008] The chicken patties prepared by the method of the present invention have excellent taste, are simple to prepare, and have low cost. They are low in fat and high in protein, are healthy to eat, can attract the needs of different groups, and increase market competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS
[0009] Figure 1 To study the effect of different proportions of buckwheat protein nanoemulsion replacing fat on the sensory evaluation of chicken patties; Figure 2 The radar chart of the electronic tongue is a comparison of 50% chicken patties and commercial patties; Figure 3 This is a scanning electron micrograph of the effect of 50% chicken patties and commercially available patties on the electronic tongue. DETAILED DESCRIPTION
[0010] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0011] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the disclosure and materials cited therein are hereby incorporated by reference.
[0012] Technical equivalents to the specific embodiments described that are apparent to those skilled in the art using no more than routine experimentation are intended to be encompassed by this application.
[0013] The experimental methods in the following examples, unless otherwise specified, are all conventional methods. The instruments and equipment used in the following examples, unless otherwise specified, are all conventional laboratory instruments and equipment; the experimental materials used in the following examples, unless otherwise specified, are all purchased from conventional biochemical reagent stores.
[0014] Example 1: Low-fat chicken patties rich in tartary buckwheat protein were prepared from the following raw materials by weight: 80g chicken breast, 10g pig fat, 10g tartary buckwheat protein nanoemulsion, 1.8g salt, 0.12g complex phosphate, 0.6g black pepper, 0.2g white pepper, 0.2g ginger powder, 0.2g chili powder, 1.5g red bell pepper powder, and 10g ice water. The specific preparation method is as follows: (1) Thaw the chicken breast and remove the connective tissue, and remove the skin from the pork fat; cut the chicken breast and fresh pork fat into small pieces, and make chicken patties with a lean to fat ratio of 8:2; (2) Place the chicken breast, salt, compound phosphate and 1 / 3 of ice water into a meat grinder and grind for 30 seconds at medium-high speed; (3) Add pig fat, buckwheat protein nanoemulsion, and 1 / 3 of ice water and continue to stir for 30 seconds. Then, add chili powder, red bell pepper powder, white pepper powder, black pepper powder, ginger powder, and the remaining ice water and continue to stir for 30 seconds until it becomes granular. (4) Use a circular mold with a diameter of 5 cm and a height of 1 cm to shape the chicken patties.
[0015] Comparative Example: Using the total mass of pig fat and buckwheat protein nanoemulsion as the calculation basis, pig fat was added to chicken patties at mass ratios of 0%, 25%, 75%, and 100%. The other methods were the same as in Example 1, except that the pig fat mass ratio in Example 1 was 50%. The prepared chicken patties were designated as a fat-free control group, a 25%, 75%, 100% fat control group, and a standard fat control group. The basic nutritional components of the patties were determined according to national standards, and the results are shown in Table 1.
[0016] Table 1: Effects of different proportions of buckwheat protein nanoemulsion replacing fat on the basic nutritional components of chicken patties As shown in Table 1, the fat-removed chicken patties prepared in the present invention had the highest moisture content and the lowest fat content, due to the replacement of all fat with water. With increasing nanoemulsion proportions, the moisture content of the chicken patties showed a significant upward trend (P < 0.05), due to the increased moisture content caused by the addition of nanoemulsion. The fat content of the chicken patties showed a significant downward trend (P < 0.05), while the protein content showed a significant upward trend (P < 0.05). This is due to the partial replacement of fat with buckwheat protein nanoemulsion in the patty formula, resulting in a lower fat content and an increased protein content. There were no significant differences in ash and starch content among all groups (P > 0.05). The protein content of the chicken patties increased with increasing nanoemulsion addition (P < 0.05), likely due to the presence of buckwheat protein in the nanoemulsion. Therefore, the proportion of pig fat replaced by buckwheat protein nanoemulsion is the primary factor affecting the basic nutritional composition of the chicken patties.
[0017] The results of the effects of different proportions of buckwheat protein nanoemulsion on the stability of chicken patties are shown in Table 2.
[0018] Table 2: Effect of different proportions of buckwheat protein nanoemulsion replacing fat on the stability of chicken patties Table 2 shows that the thawing loss and cooking loss rates of the chicken patties prepared by the present invention changed significantly with increasing emulsion replacement ratios (P < 0.05), showing an overall trend of first decreasing and then increasing. Both the thawing loss and cooking loss rates reached their lowest levels at 50% replacement, reaching 0.70% and 11.12% respectively. The cooking loss rate of the chicken patties showed a trend of first decreasing and then increasing with increasing emulsion replacement ratios. The cooking loss rate was significantly reduced at a 50% replacement ratio of tartary buckwheat protein nanoemulsion (P < 0.05). When tartary buckwheat protein nanoemulsion replaced pig fat, it dispersed more easily into the chicken, enhancing physical stability, fat binding capacity, and water retention, thereby reducing the cooking loss rate. When the tartary buckwheat protein nanoemulsion replacement ratio ranged from 0 to 50%, the thawing loss rate gradually decreased, reaching its lowest level at a 50% replacement ratio. This is attributed to the water retention capacity of tartary buckwheat protein.
[0019] The colorimeter was used to measure the color, and the pH was measured using a pH meter. The results are shown in Table 3.
[0020] Table 3: Effects of different proportions of buckwheat protein nanoemulsion replacing fat on the color and pH of chicken patties Table 3 shows that the L* value of the chicken patties did not change significantly with increasing nanoemulsion substitution rates. The a* value showed a significant decrease (P < 0.05), reaching a minimum of 17.90 at a 100% substitution rate. The b* value showed a significant increase (P < 0.05), reaching a maximum of 28.93 at a 100% substitution rate. When the buckwheat protein nanoemulsion substitution rate was 50%, the patties had moderate brightness and an appropriate color. Buckwheat protein itself is brown, and the greater the addition amount, the darker and yellower the chicken patties become. This is the main reason for the decrease in the a* value of the chicken patties. Table 3 shows that the pH value significantly increased with increasing buckwheat protein nanoemulsion content (P < 0.05). This may be because the pH of the buckwheat protein nanoemulsion, at 6.5, is slightly higher than that of chicken. The pH of meat products is also affected by factors such as seasonings.
[0021] The hardness, cohesiveness, chewiness and elasticity were measured using a texture analyzer, and the results are shown in Table 4.
[0022] Table 4: Effect of different proportions of buckwheat protein nanoemulsion replacing fat on the texture of chicken patties With increasing nanoemulsion substitution, hardness, cohesion, and chewiness all showed an initial increase followed by a decrease. This may be because the emulsified oil droplets in the nanoemulsion initially acted as a filler in the chicken's network structure. The subsequent decrease may be due to the increased moisture content in the chicken patties with the addition of tartary buckwheat protein nanoemulsion, resulting in a softer product structure and reduced hardness, elasticity, and chewiness. Elasticity, on the other hand, gradually increased with increasing tartary buckwheat protein nanoemulsion substitution (p < 0.05).
[0023] Sensory evaluation: Thirty food professionals evaluated the meat patties for color, flavor, texture, mouthfeel, and overall acceptability according to Table 5. The average score was calculated. Each sample was tested three times.
[0024] Table 5 Sensory evaluation standards Depend on Figure 1 Compared with the fat-removed control, the mouthfeel and overall acceptability of the chicken patties increased with increasing nanoemulsion replacement (P>0.05), while significant differences were observed in color, flavor, and textural morphology (P<0.05). The highest sensory score of 41.81 was achieved when the nanoemulsion replacement ratio was 50%. This was attributed to excessive softness at high nanoemulsion replacement ratios, which affected the textural morphology and overall acceptability of the patties. Overall, the use of buckwheat protein nanoemulsion to replace fat in the preparation of chicken patties is feasible, indicating that nanoemulsion fat replacement has a positive effect on the overall texture of the chicken patties, resulting in high acceptance and enhanced sensory quality. This is consistent with the conclusions of texture analysis, indicating that the nanoemulsion interacts with the chicken to form a more stable and elastic system.
[0025] In summary, replacing pig fat with nanoemulsion at a 50% replacement ratio improved the chemical composition and nutritional value of chicken patties, and significantly enhanced the product's texture, sensory indicators, and other quality characteristics. This indicates that buckwheat protein nanoemulsion can completely replace fat in chicken to make chicken patties.
[0026] The chicken patties prepared in Example 1 of the present invention were named as chicken patties 50% and compared with commercially available chicken patties to measure the electronic tongue.
[0027] Depend on Figure 2As can be seen, the chicken patties with 50% fat replacement using tartary buckwheat protein nanoemulsion exhibited higher astringency, astringent aftertaste, umami, richness, and saltiness than commercially available chicken patties. The commercially available chicken patties also exhibited higher sourness, bitterness, and bitter aftertaste than the chicken patties with 50% fat replacement using tartary buckwheat protein nanoemulsion. This is because the nanoemulsion partially replaces the pig fat, and the nanoemulsion particles are much smaller than animal fat particles. This allows the nanoemulsion to be more evenly distributed throughout the chicken patties, resulting in a more uniform distribution of salt and an increase in the saltiness of the 50% chicken patties. The reduction in sourness, bitterness, and bitter aftertaste contributes to increased consumer acceptability of the chicken patties.
[0028] The chicken patties prepared in Example 1 of the present invention were named as chicken patties 50% and compared with commercially available chicken patties using scanning electron microscopy.
[0029] Depend on Figure 3 It can be seen that from Figure 3 As can be seen in Figure A, the 50% chicken patty gel structure is dense and has fewer pores. This is because the animal fat particles are larger and unevenly distributed during processing, while the homogenized buckwheat protein nanoemulsion has smaller and more uniform particle size, which can be effectively and evenly distributed in the chicken. Figure 3 B shows that the gel network of commercially available chicken patties is discontinuous, with large gaps, and large-sized fat particles are observed embedded in the emulsified gel.
[0030] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A low-fat chicken pie rich in tartary buckwheat protein, characterized by: The invention is prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 0-20 parts of pig fat, 0-20 parts of buckwheat protein nanoemulsion, 1.92 parts of a curing agent, 2.7 parts of seasoning, and 10 parts of ice water; wherein the curing agent is 1.8 parts of salt and 0.12 parts of a composite phosphate; and the seasoning is 0.6 parts of black pepper, 0.2 parts of white pepper, 0.2 parts of ginger powder, 0.2 parts of chili powder, and 1.5 parts of red bell pepper powder. The method for preparing the tartary buckwheat protein nanoemulsion comprises combining pH shift and ultrasonic treatment to treat the tartary buckwheat protein solution: preparing a 30 mg / mL protein solution of tartary buckwheat protein with ultrapure water; adjusting the pH value of the tartary buckwheat protein solution to 12 with 0.5 mol / L NaOH and stirring at room temperature for 30 minutes; then ultrasonically treating the tartary buckwheat protein solution with an ultrasonic cell disruptor at a treatment temperature of 20° C., a working time and an interval of 2 seconds, a frequency of 20 kHz, a power of 300 W, and a treatment time of 20 minutes; after the ultrasonic treatment, stirring the tartary buckwheat protein solution for 30 minutes, and adding 0.5 mol / L HCl to adjust the pH of the sample to 7, thereby obtaining an ultrasonic-assisted pH base-shifted tartary buckwheat protein solution; A xanthan gum solution with a mass concentration of 2.2% and an ultrasound-assisted pH-alkaline shifted tartary buckwheat protein solution were mixed in a ratio of 1:1 to obtain a xanthan gum-tartary buckwheat protein composite solution; The xanthan gum-buckwheat protein composite solution was added with soybean oil at an oil-water volume ratio of 1:9, and sheared at 10,000 r / min for 2 min to obtain a coarse emulsion. Then, the buckwheat protein nanoemulsion was obtained by high-pressure homogenization. The circulation temperature was 4°C, the homogenization pressure was 50 MPa, and the number of cycles was 3.
2. The low-fat chicken pie rich in tartary buckwheat protein according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 10 parts of pork fat, 10 parts of buckwheat protein nanoemulsion, 10 parts of ice water, 1.8 parts of salt, 0.12 parts of composite phosphate, 0.6 parts of black pepper powder, 0.2 parts of white pepper powder, 0.2 parts of ginger powder, 0.2 parts of chili powder, and 1.5 parts of red bell pepper powder.
3. A method for preparing the low-fat chicken patties rich in tartary buckwheat protein according to claim 1 or 2, characterized in that: The steps include: (1) Thaw the chicken breast and remove the connective tissue, and remove the skin from the pork fat; cut the chicken breast and fresh pork fat into small pieces, and make chicken patties with a lean to fat ratio of 8:2; (2) Place the chicken breast, curing agent and 1 / 3 of ice water into a meat grinder and grind for 30 seconds at medium-high speed; (3) Add pig fat, buckwheat protein nanoemulsion and 1 / 3 ice water in proportion and continue to stir for 30 seconds; then add seasoning and the remaining ice water and continue to stir for 30 seconds until it is granular; (4) Use a mold to shape the mixture into chicken patties, then vacuum-pack them and store them in a refrigerator at 4°C until ready for use.
4. The preparation method according to claim 3, wherein: The chicken patties are round patties with a diameter of 5 cm and a height of 1 cm.