High-water-retention and low-fat chicken sausage containing seaweed meal-soybean protein isolate-trehalose ternary system and preparation method of high-water-retention and low-fat chicken sausage

Abstract

The invention discloses a high-water-retention low-fat chicken sausage containing a seaweed meal-soybean protein isolate-trehalose ternary system. The chicken sausage is prepared from the following raw materials in parts by mass: 60 parts of chicken breast, 4 parts of pig spine fat, 3 parts of soybean protein isolate, 2 parts of starch, 0.3-1.2 parts of seaweed meal, 2 parts of trehalose, 1.5 parts of table salt, 0.3 part of sodium tripolyphosphate, 0.5 part of white pepper powder, 0.2 part of sausage spice and 25.3-26.2 parts of ice water. Through synergistic interaction of a ternary system of algae powder, soybean protein isolate and trehalose, the processing technology of the high-quality chicken sausage with the fat content being less than or equal to 5% and the cooking loss rate being less than or equal to 3% is realized.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and in particular to a high-water-retention, low-fat chicken sausage containing a ternary system of seaweed powder, isolated soy protein and trehalose, and a preparation method thereof. Background Art

[0002] Chicken emulsified sausages have a unique texture and flavor, making them popular with consumers. However, traditional emulsified sausages rely on a high fat content (20% to 30%) to maintain juiciness and elasticity, which can lead to obesity and cardiovascular disease if consumed over a long period of time. Lowering the fat content can result in a rough texture, insufficient elasticity, reduced water retention, increased cooking loss, and poor emulsion stability.

[0003] At present, low-fat technology mainly uses hydrophilic colloids, dietary fiber, starch or protein to replace fat, but there are problems such as deterioration of taste, loose structure and nutritional imbalance. The use of colloids or proteins alone is insufficient in water retention, and the product is dry. After the fat is reduced, the emulsification stability decreases and water precipitation is easy. Excessive reliance on starch leads to a decrease in protein content.

[0004] In response to the above problems, the present invention proposes a synergistic system of seaweed powder + soy protein isolate + trehalose to achieve high water retention in chicken sausage, enhance the elasticity of the product, and make the texture of low-fat chicken sausage close to that of full-fat products. Summary of the Invention

[0005] The purpose of the present invention is to provide a high-water-retention and low-fat chicken sausage containing a ternary system of seaweed powder, isolated soy protein and trehalose.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a high-water-retention, low-fat chicken sausage containing a ternary system of seaweed powder, soy protein isolate, and trehalose, comprising the following raw materials in parts by mass: 60 parts of chicken breast, 4 parts of pork loin, 3 parts of soy protein isolate, 2 parts of starch, 0.3 parts of seaweed powder, 2 parts of trehalose, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of white pepper, 0.2 parts of sausage spices, and 25.3-26.2 parts of ice water.

[0007] The production process of chicken emulsified sausage includes the following steps:

[0008] Raw material processing → mincing → chopping → sausage stuffing → steaming → cooling → finished product.

[0009] Specific process operation points:

[0010] Raw material processing: chicken breast was deveined and cut into pieces. Both chicken breast and pork loin were minced through a 4mm perforated plate and pre-cooled (4°C). Soy protein isolate was dissolved in 5 times ice water (4°C) and magnetically stirred for 30 minutes until fully hydrated. Seaweed powder was pre-swelled in 50°C warm water for 20 minutes and then refrigerated to 4°C.

[0011] Initially chop the chicken breast (low speed, 1 min), add 1 / 2 ice water and salt and chop (2 min, temperature control <10°C), add fat and chop (high speed, 1 min), add egg white and pre-swollen seaweed powder (high speed, 2 min), add trehalose and other seasonings and chop (low speed, 1 min), and finally add the remaining 1 / 2 ice water and starch (medium speed, 1 min); stuff the minced meat into 26mm sausage casings, 50 g each, and tie knots in sections; steam and cook (80°C, 30 min, center temperature ≥72°C); cool and store with ice water (10 min), and store in a refrigerator at 4°C.

[0012] Preferably, in step S2, the rotation speed of low-speed chopping is 1500 r / min, the medium speed is 2500 r / min, and the high speed is 3300 r / min.

[0013] Preferably, the preparation method of the seaweed powder is: take the red algae, wash and remove impurities, dry at 105° C., grind and then pass through a 120-mesh sieve.

[0014] The above technical solution has the following beneficial effects:

[0015] (1) The present invention uses seaweed powder and soy protein isolate as fat substitutes, which reduces fat while improving the texture of low-fat emulsified sausage, giving the low-fat emulsified sausage a juicy taste, reducing cooking loss, and improving product yield. The addition of trehalose to the composite gel system effectively reduces freezing loss of the low-fat emulsified sausage. The present invention achieves high water retention in chicken sausage through the synergistic system of seaweed powder + soy protein isolate + trehalose.

[0016] (2) The seaweed powder used in the present invention has natural health properties and is derived from marine plants. It conforms to the clean label trend, does not contain common allergens, and has excellent water retention and certain gel properties. It has the potential to replace fat. Its gel properties can simulate the taste of fat, achieving low-fat without sacrificing taste.

[0017] (3) The ternary system formula of the present application has the dual advantages of reducing raw material costs and health premium, and has significant economic benefit potential, especially in the health food market segment. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a bar graph of fat content of Examples 1-3 and Comparative Examples 1-2. DETAILED DESCRIPTION

[0019] To illustrate the technical content, structural features, objectives, and effects of the technical solution in detail, the following is a detailed description of the specific embodiments and accompanying drawings. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0020] Example 1

[0021] 60 parts chicken breast, 4 parts pork loin, 3 parts soy protein isolate, 2 parts starch, 0.3 parts seaweed powder, 2 parts trehalose, 1.5 parts salt, 0.3 parts sodium tripolyphosphate, 0.5 parts white pepper, 0.2 parts sausage spice. 26.2 parts ice water, 200g per portion.

[0022] The preparation process is:

[0023] The fascia of chicken breast was removed and the chicken breast and pork loin were cut into pieces. The chicken breast and pork loin were minced through a 4mm perforated plate and pre-cooled (4°C). Soy protein isolate was dissolved in 5 times ice water (4°C) and magnetically stirred for 30 minutes until fully hydrated. Seaweed powder was pre-swelled in 50°C warm water for 20 minutes and then placed in a refrigerator to cool to 4°C.

[0024] Initially chop the chicken breast (low speed 1500r / min, 1min), add 1 / 2 ice water and salt and chop and mix (2min, temperature control <10℃), add pork loin and chop and mix (high speed 3300r / min, 1min), add egg white and pre-swollen seaweed powder (high speed 3300r / min, 2min), add trehalose and other seasonings and chop and mix (low speed 1500r / min, 1min), and finally add the remaining 1 / 2 ice water and starch (medium speed 2500r / min, 1min); stuff the minced meat into 26mm sausage casings, 50g each, and tie knots in sections; steam and cook (80℃, 30min, center temperature ≥72℃); cool and store, cool in ice water for 10min, and store in a refrigerator at 4℃.

[0025] Example 2

[0026] 60 parts of chicken breast, 4 parts of pork loin, 3 parts of soy protein isolate, 2 parts of starch, 0.6 parts of seaweed powder, 2 parts of trehalose, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of white pepper, 0.2 parts of sausage spice, 25.8 parts of ice water, 100g per portion.

[0027] The specific preparation method is the same as that of Example 1.

[0028] Example 3

[0029] 60 parts of chicken breast, 4 parts of pork loin, 3 parts of soy protein isolate, 2 parts of starch, 1.2 parts of seaweed powder, 2 parts of trehalose, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of white pepper, 0.2 parts of sausage spice, 25.3 parts of ice water, each 100g.

[0030] The specific preparation method is the same as that of Example 1.

[0031] Comparative Example 1

[0032] The difference from Example 2 is that no seaweed powder is used.

[0033] The specific preparation process is:

[0034] The fascia of chicken breast was removed and cut into pieces. Both chicken breast and pork loin were minced through a 4 mm perforated plate and pre-cooled (4°C). Soy protein isolate was dissolved in 5 times ice water (4°C) and magnetically stirred for 30 min until fully hydrated.

[0035] Initially chop the chicken breast (low speed 1500r / min, 1min), add 1 / 2 ice water and salt and chop and mix (high speed 3300r / min, 2min, temperature control <10℃), add pork loin and chop and mix (high speed 3300r / min, 1min), add egg white (high speed 3300r / min, 2min), add trehalose and other seasonings and chop and mix (low speed 1500r / min, 1min), and finally add the remaining 1 / 2 ice water and starch (medium speed 2500r / min, 1min); stuff the minced meat into 26mm sausage casings, 50g each, and tie knots in sections; steam and cook (80℃, 30min, center temperature ≥72℃); cool and store, cool in ice water for 10min, and store in a refrigerator at 4℃.

[0036] Comparative Example 2

[0037] The difference from Example 2 is that seaweed powder and trehalose are not used, the amount of pork loin is adjusted to 20 parts, and 2 parts of white sugar are added.

[0038] The specific preparation process is:

[0039] The chicken breast was deveined and cut into pieces. The chicken breast and pork loin were minced through a 4 mm perforated plate and pre-cooled (4°C).

[0040] Initially chop the chicken breast (low speed 1500r / min, 1min), add 1 / 2 ice water and salt and chop and mix (high speed 3300r / min, 2min, temperature control <10℃), add pork loin and chop and mix (high speed 3300r / min, 1min), add sugar and other seasonings and chop and mix (low speed 1500r / min, 1min), and finally add the remaining 1 / 2 ice water and starch (medium speed 2500r / min, 1min); stuff the minced meat into 26mm sausage casings, 50g each, and tie knots in sections; steam and cook (80℃, 30min, center temperature ≥72℃); cool and store, cool in ice water for 10min, and store in a refrigerator at 4℃.

[0041] The performance test results of the above five groups of chicken emulsified sausage are as follows:

[0042] Sensory evaluation is an important method for measuring the quality of chicken emulsified sausage. It comprehensively evaluates the product's appearance, texture, taste, and overall acceptability through vision, smell, touch, and taste. Based on GB / T22210-2008, "Specifications for Sensory Evaluation of Meat and Meat Products," 10 trained sensory evaluators were selected to ensure objective and reliable evaluation results. The evaluation criteria used a 10-point scale, as shown in Table 1:

[0043] Table 1 Sensory evaluation standards

[0044] Table2 Sensory evaluation standard of chicken sausage

[0045]

[0046] The sensory evaluation results of low-fat chicken sausage are shown in Table 2.

[0047]

[0048] It can be seen that Example 2 has a good overall acceptability. Since the added amount of seaweed powder is 0.6%, at this concentration, the carrageenan in the seaweed powder combines with the meat protein to form a good gel network structure. The gel structure has a certain flexibility, thereby limiting the improvement of the hardness, elasticity and chewiness of the product.

[0049] When the concentration of seaweed powder increases, the hardness increases significantly, but the over-cross-linked network structure will limit the elasticity and the palatability will be relatively poor.

[0050] Emulsified sausage texture test:

[0051] The prepared chicken emulsified sausage sample was cut into uniform cylindrical shapes (approximately 2.6 cm in diameter and 2.0 cm in height). The test parameters (Texture Analyzer (TA-XT2i, Stable Micro Systems, UK)) were set as follows: Compression Mode, probe descent speeds (pre-test speed: 1.00 mm / s, test speed: 1.00 mm / s, post-test speed: 2.00 mm / s), sample compression degree: 40% of the sample height, probe trigger force: 5 g, interval between two presses: 5 s, probe type: P36R, and eight replicates were tested for each sample. The texture data for each example are shown in Table 3:

[0052] hardness elasticity chewability Cohesion Resilience Example 1 4383.504 0.840 3034.808 0.822 0.511 Example 2 4928.142 0.917 3814.741 0.886 0.439 Example 3 7050.355 0.747 4576.163 0.649 0.422 Comparative Example 1 3300.529 0.538 2943.637 0.800 0.532 Comparative Example 2 4745.148 0.861 3863.004 0.892 0.514

[0053] It can be seen that with the increase of seaweed powder content, the hardness of the chicken emulsified sausage is significantly improved, and the hardness of Example 2 is close to that of Comparative Example 2 (traditional chicken emulsified sausage), and the elasticity is improved.

[0054] Water retention reflects the ability of chicken emulsified sausage to retain moisture during the cooking process. By measuring the change in weight before and after cooking, the cooking loss rate is calculated. The lower the cooking loss rate, the better the water retention. Use an electronic balance to weigh the initial weight of the sample (M1) and record the data. Place the sample in an 80°C steamer for cooking. The cooking time is controlled at 30 minutes to ensure that the center temperature of the sample reaches above 72°C. Cooling and weighing: After the cooking is completed, quickly take out the sample and wipe off the surface moisture with filter paper. Cool the sample to room temperature, weigh the sample again with an electronic balance (M2), record the data, and calculate the cooking loss rate. The results are shown in Table 4:

[0055]

[0056] As can be seen from Table 4, the addition of seaweed powder-soy protein isolate-trehalose ternary system can effectively improve the water retention of low-fat chicken emulsified sausage, thereby reducing the cooking loss of the product.

[0057] Thaw loss rate is used to evaluate the water holding capacity of chicken emulsified sausage during the freeze-thaw process, reflecting the degree of ice crystal damage and gel network stability of the product. Weigh the chicken sausage sample to be tested and record the initial weight (W1, accurate to 0.01g). Freeze the sample in a -18°C refrigerator for 24 hours. Remove the frozen sample and slowly thaw it in a 4°C refrigerator until the core temperature reaches 4°C (approximately 12 hours). Use filter paper to absorb the surface moisture and weigh it (W2). The thaw loss rate is calculated. The results are shown in Table 5:

[0058]

[0059] It can be seen from Table 5 that adding the seaweed powder-soy protein isolate-trehalose ternary system to the low-fat emulsified sausage can effectively solve the freezing water loss problem caused by high water addition, thereby reducing the thawing loss of the product.

[0060] Regarding fat content, the fat content is determined by referring to the Soxhlet extraction method in the national standard GB5009.6-2016. Figure 1 It can be seen that the fat content of Examples 1, 2, and 3 is significantly lower than that of the traditional chicken emulsified sausage in Comparative Example 2, especially Example 2, where the fat content is as low as 4.1%, which is equivalent to 21.4% of the traditional sausage, reduced by 80.6%.

[0061] The seaweed powder of the present application has excellent water retention and certain gelling properties. The κ-carrageenan it contains can form a thermoreversible gel, significantly improving the water holding capacity of the product; type I carrageenan can form a flexible gel, which can improve the brittleness of κ-carrageenan and give the sausage a taste closer to fat; it is rich in dietary fiber and has a high soluble fiber content, which helps to reduce the calorie content of the product and improve the nutritional value of the product; and it has the potential to replace fat. Its gelling properties can simulate the taste of fat, achieving low-fat without sacrificing taste.

[0062] The seaweed powder used in this application is derived from red algae, with the best being Eucheuma truncatum. Seaweed powder contains κ-carrageenan and dietary fiber, and has stronger water-holding capacity than a single colloid. 1g of seaweed powder combines with ≥20g of water, while commercial carrageenan is typically <20g. Seaweed powder is more stable than carrageenan at pH 5-9. The gel melting point of seaweed powder is 35-40°C, close to that of animal fat, and its fat-simulating effect is superior to other colloids. The present invention achieves high water retention in chicken sausage without relying on phosphates through a synergistic system of seaweed powder + soy protein isolate + trehalose. At the same time, the κ-carrageenan, dietary fiber, and protein in the red algae form a three-dimensional gel network that locks in moisture, enhances the elasticity of the product, and makes the texture of low-fat chicken sausage close to that of full-fat products.

[0063] It should be noted that, in this document, relational terms such as first and second, etc., are used solely to distinguish one entity or operation from another, and do not necessarily require or imply any actual relationship or order between these entities or operations. Furthermore, the terms "include," "comprise," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or terminal device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or terminal device. Without further limitation, elements defined by the phrase "include..." or "comprising..." do not exclude the presence of additional elements in the process, method, article, or terminal device comprising the elements. Furthermore, in this document, "greater than," "less than," "exceeding," etc., are understood to exclude the number itself; "above," "below," "within," etc., are understood to include the number itself.

[0064] Although the above embodiments have been described, those skilled in the art may make additional changes and modifications to these embodiments once they know the basic creative concepts. Therefore, the above descriptions are merely embodiments of the present invention and do not limit the scope of patent protection of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention's description and drawings, or directly or indirectly applied in other related technical fields, are also included in the scope of patent protection of the present invention.

Claims

1. A high water retention and low fat chicken sausage containing a ternary system of seaweed powder, soy protein isolate and trehalose, characterized in that: The invention comprises the following raw materials in parts by weight: 60 parts of chicken breast, 4 parts of pork loin, 3 parts of soy protein isolate, 2 parts of starch, 0.3-1.2 parts of seaweed powder (preferably 0.6 parts), 2 parts of trehalose, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of white pepper powder, 0.2 parts of sausage spice, and 25.3-26.2 parts of ice water.

2. The method for preparing a high water retention and low fat chicken sausage containing a ternary system of seaweed powder, soy protein isolate and trehalose according to claim 1, characterized in that: Here are the steps: S1. Raw material processing: The chicken breast was deveined and cut into pieces. The chicken breast and pork loin were minced on a perforated plate and pre-cooled at 4°C. Soy protein isolate was dissolved in 5 times ice water and stirred magnetically for 30 min until fully hydrated. Seaweed powder was pre-swelled in 50°C warm water for 20 min and then cooled in a refrigerator to 4°C. S2. Initially chop the chicken breast at low speed for 1 minute. Add 1 / 2 of the ice water and salt and chop at high speed for 2 minutes while maintaining a temperature below 10°C. Add the pork loin and chop at high speed for 1 minute. Add the soy protein isolate and pre-swollen seaweed powder and chop at high speed for 2 minutes. Add the trehalose, sodium tripolyphosphate, white pepper, and sausage spices and chop at low speed for 1 minute. Finally, add the remaining 1 / 2 of the ice water and starch and chop at medium speed for 1 minute. S3. Stuff the minced meat into sausage casings and tie the sausages into knots in sections; steam the minced meat, cool the sausages in ice water for 10 minutes, and store them in a refrigerator at 4°C.

3. The preparation method according to claim 2, wherein In step S2, the rotation speed of the low-speed chopping is 1500 r / min, the medium-speed is 2500 r / min, and the high-speed is 3300 r / min.

4. The preparation method according to claim 2, wherein The preparation method of the seaweed powder comprises the following steps: washing and removing impurities from the red algae, drying at 105° C., crushing the red algae, and passing the crushed seaweed powder through a 120-mesh sieve.

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