Insect-wheat gluten compound protein FPE emulsion stabilizer, application thereof in preparation of emulsified sausages and emulsified sausages prepared by applying insect-wheat gluten compound protein FPE emulsion stabilizer

Abstract

The invention provides an insect-wheat gluten compound protein FPE emulsion stabilizer, application of the stabilizer in preparation of emulsified sausages and the emulsified sausages prepared by applying the stabilizer, and belongs to the field of emulsified sausages. The insect-wheat gluten compound protein FPE emulsion stabilizer is prepared from the following components: compound protein dispersion liquid and chia seed suspension liquid. According to the insect-wheat gluten compound protein FPE emulsion stabilizer disclosed by the invention, the flavor of an emulsified sausage can be ensured, the limitation of animal protein can be effectively overcome, the problem that the emulsified sausage is easy to seep grease or loose in texture can be avoided, and the water and oil holding performance of the emulsified sausage can be further improved; and the defects of stability and oxidation resistance of the emulsified sausage caused by a traditional emulsifying system are further improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of emulsified sausage, in particular to an insect-wheat gluten composite protein FPE emulsion stabilizer, application in the preparation of emulsified sausage and emulsified sausage prepared by the application. BACKGROUND

[0002] As a processed meat product, emulsified sausage has the advantages of high nutritional value, easy digestion and absorption, and convenience, and can maximize the retention of the original meat structure and natural ingredients, and is deeply loved by consumers in the food industry. The existing emulsified sausage usually relies on animal protein (such as pork muscle fiber protein) and / or synthetic emulsifiers (such as monoglyceride, carrageenan, etc.) to stabilize the oil-water system, but it has the following technical defects: 1) animal protein limitation: the gelation ability of pork muscle fiber protein is limited, and high-fat formula is easy to cause oil leakage; and low-fat formula will cause loose texture, resulting in high water separation rate and high separation rate; the overall water and oil retention performance is poor. 2) Controversy of synthetic additives: Consumers' concerns about the health risks of chemical synthetic emulsifiers have intensified, and there is an urgent need for "clean label" food. 3) Insufficient functionality: Traditional emulsified sausages generally have poor stability, short shelf life (fat oxidation rancidity), and some emulsified sausage preparation processes attempt to improve emulsion stability by adding natural plant gums (such as xanthan gum, guar gum), but such gel components have the problem of single function, which can only stabilize the emulsion by thickening or absorbing water, cannot provide additional nutrition, and has limited effect on the stability and antioxidant properties of emulsified sausage.

[0003] Protein-based emulsion as a fat replacement (Fat replacement with Pickering emulsion, FPE) in food not only can highly simulate the taste of fat, but also can meet the public's health needs for low-fat diet. Using FPE emulsion stabilizer is expected to solve the technical defects of animal protein limitation and insufficient functionality of the foregoing emulsified sausage, and thus provide healthy, safe and stable "clean label" emulsified sausage.

[0004] Therefore, an insect-wheat gluten composite protein FPE emulsion stabilizer is provided, which can effectively overcome the animal protein limitation while ensuring the flavor of emulsified sausage, avoid the problems of oil leakage or loose texture commonly existing in emulsified sausage, further improve the water and oil retention performance of emulsified sausage, and further improve the stability and antioxidant properties of emulsified sausage caused by traditional emulsion system, which has important technical significance and research value. SUMMARY

[0005] To solve the technical problems in the prior art, the present application provides an insect-wheat gluten composite protein FPE emulsion stabilizer, which can effectively overcome the limitations of animal protein while ensuring the flavor of emulsified sausage, avoid the problems of oil seepage or loose texture of emulsified sausage, and further improve the water and oil holding capacity of emulsified sausage; and further improve the stability and antioxidant properties of emulsified sausage caused by traditional emulsification system; the present application also provides the application of the insect-wheat gluten composite protein FPE emulsion stabilizer in the preparation of emulsified sausage; and the present application also provides emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer.

[0006] To solve the above technical problems, the technical solutions adopted by the present application are as follows: An insect-wheat gluten composite protein FPE emulsion stabilizer, which is composed of the following components: composite protein dispersion liquid, chia seed suspension liquid; The composite protein dispersion liquid is composed of the following steps: preparation of wheat gluten protein dispersion liquid, preparation of modified cricket protein dispersion liquid, homogenization and emulsification; The preparation of wheat gluten protein dispersion liquid is to ultrasonically disperse wheat gluten protein powder in deionized water to obtain the wheat gluten protein dispersion liquid; The preparation of modified cricket protein dispersion liquid is composed of the following steps: pre-enzymatic treatment, modification and complexation; The method of pre-enzymatic treatment is to place cricket protein powder in deionized water, heat and stir to obtain a protein dissolution liquid; the protein dissolution liquid is subjected to enzymatic hydrolysis by papain and neutral protease, and then the enzyme is inactivated to obtain a pre-enzymatic liquid; The method of modification and complexation is to mix the pre-enzymatic liquid, lactose, lysine, glycyrrhiza extract and vitamin B1 uniformly, heat to 65-68 DEG C, and then react for 45-55 min, and then cool to obtain a reaction liquid; the reaction liquid is concentrated to 30-35% of the original volume to obtain the modified cricket protein dispersion liquid; The wheat gluten protein dispersion liquid and the modified cricket protein dispersion liquid are subjected to homogenization and emulsification to obtain the composite protein dispersion liquid; The chia seed suspension liquid is a deionized water suspension liquid of chia seeds, and the solid content is 15-17 wt%.

[0007] Preferably, the weight ratio of the composite protein dispersion liquid and the chia seed suspension liquid is 1.5-1.6:1; In the preparation of wheat gluten protein dispersion liquid, the mass ratio of wheat gluten protein powder to deionized water is 1:2-2.3; The frequency of ultrasonic dispersion is 40-42 HKz, and the power of ultrasonic dispersion is 200-230 W.

[0008] Preferably, in the pre-enzymatic hydrolysis, the weight ratio of cricket protein powder to deionized water in the protein dissolution solution is 1:9-10; the temperature of the stirring is 38-42℃, and the stirring speed is not less than 400rpm; The enzymatic hydrolysis temperature is 43-46℃, and the enzymatic hydrolysis time is 2-2.5h.

[0009] Preferably, in the pre-enzymatic hydrolysis, the enzyme activity of papain is 10-20 million U / g, and the addition amount of papain is 0.2-0.25% of the weight of the protein dissolution solution. The enzyme activity of neutral protease is 10-20 million U / g, and the addition amount of neutral protease is 0.07-0.09% of the weight of the protein dissolution solution.

[0010] Preferably, in the modification and compounding, the weight ratio of the pre-enzymatic hydrolysis solution, lactose, lysine, glycyrrhiza extract, and vitamin B1 is 100:7.5-8:0.7-0.8:1.8-2.1:0.2-0.3. The extraction ratio of glycyrrhiza extract is 10-20:1, and the particle size is 80-100 mesh.

[0011] Further, the method of homogenization and emulsification is that the wheat gluten protein dispersion solution and the modified cricket protein dispersion solution are subjected to homogenization treatment under the condition of a homogenization pressure of 18-20MPa to obtain a composite protein dispersion solution. The weight ratio of the wheat gluten protein dispersion solution to the modified cricket protein dispersion solution is 1.5-2:1.

[0012] An application of a foregoing insect-wheat gluten composite protein FPE emulsion stabilizer in the preparation of emulsified sausage includes the following steps: segmented chopping, rolling and filling, cooking, and post-treatment. The method of segmented chopping is that the granular pork material with a particle size of ≤3mm and salt are placed in a chopping machine, one-stage chopping is carried out at a temperature of 0-10℃ and a chopping speed of 2000-2200rpm, then the composite protein dispersion solution is continuously added, two-stage chopping is carried out at a chopping speed of 1300-1500rpm, then the chia seed suspension is continuously added, three-stage chopping is carried out at a chopping speed of 2800-3000rpm, and an emulsified meat paste is obtained. The method of rolling and filling is that the emulsified meat paste is preheated in an environment at 24-26℃, mixed with garlic powder, onion powder, beet powder, and apple powder, and subjected to rolling treatment at a rolling speed of 18-22rpm in a vacuum environment, and then filled to prepare filled sausage; the filled sausage is subjected to cooking and post-treatment to prepare emulsified sausage.

[0013] Preferably, in the segment cutting, mixing and rolling and filling, the weight ratio of the granular pork material, the composite protein dispersion liquid, the chia seed suspension, the salt, the garlic powder, the onion powder, the beet powder and the apple powder is 3000-3100:320-330:200-220:30-31.5:19-21:19-21:11.5-12:11.5-12.

[0014] Further, the method for cooking is that the filled sausage is cooked through the first stage cooking, the second stage cooking and the third stage cooking to obtain cooked sausage. The temperature of the first stage cooking is 58-60 DEG C, and the time of the first stage cooking is 5-8 min. The temperature of the second stage cooking is 72-75 DEG C, and the time of the second stage cooking is 20-23 min. The temperature of the third stage cooking is 82-85 DEG C, and the time of the third stage cooking is 10-13 min. The method for post-processing is that the cooked sausage is cut, packaged and sterilized to obtain the emulsified sausage.

[0015] An emulsified sausage is prepared by using the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer.

[0016] Compared with the prior art, the emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer has the following advantages: (1) The insect-wheat gluten composite protein FPE emulsion stabilizer is prepared by using wheat gluten protein, modified cricket protein and chia seed to construct a Pickering type (FPE) emulsion stabilizer system. The synergistic effect of the characteristics of the materials, such as oil-wet, water-wet and rigid support, and the synergistic effect of the technical means can effectively overcome the limitations of animal protein, avoid the problems of oil seepage and loose texture of the emulsified sausage, further improve the water and oil holding properties of the emulsified sausage, and further improve the stability and antioxidant properties of the emulsified sausage caused by the traditional emulsification system.

[0017] (2) The emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer has the following advantages: the color, texture and flavor are significantly better than those of the emulsified sausage prepared by using the traditional emulsification system; the water content is 61.8-62.5%, the protein content is 17.9-19.0%, the fat content is 12.3-12.8%, the water holding rate is 84.8-86.7%, and the oil holding property is 78.3-79.2%. The emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer can effectively overcome the limitations of animal protein, avoid the problems of oil seepage and loose texture of the emulsified sausage, further improve the water and oil holding properties of the emulsified sausage, and further improve the stability and antioxidant properties of the emulsified sausage caused by the traditional emulsification system.

[0018] (3) The centrifugal retention rate of the emulsified meat paste is 91.2-92.0% during preparation of the emulsified sausage by using the insect-wheat gluten composite protein FPE emulsion stabilizer of the application, the gel strength is high, and the emulsion stability is good.

[0019] (4) The emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer of the application has a peroxide value of 17.7-18.4 meq / kg, an acid value of 2.7-2.9 mgKOH / g, and a total number of colonies of (4.4-4.7) x 10 5 CFU / g at the 28th day, which is significantly better than the emulsified sausage prepared by using the traditional emulsification system, effectively improves the antioxidant deficiency of the emulsified sausage caused by the traditional emulsification system, and further prolongs the shelf life of the emulsified sausage.

[0020] (5) The emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer of the application only uses natural protein as the stabilizer, does not need to use synthetic emulsifiers, meets the demand of consumers for natural and safe food, and belongs to clean label food.

[0021] (6) The insect-wheat gluten composite protein FPE emulsion stabilizer of the application is easy to obtain raw materials, can reduce the dependence on traditional animal protein in the production process, and is consistent with the development direction of green food. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The figure is a sensory evaluation score summary of test example 1. DETAILED DESCRIPTION

[0023] In order to have a clearer understanding of the technical features, objectives and effects of the application, the specific embodiments of the application are described. It should be pointed out that the following detailed description is exemplary and is intended to provide further description of the application. Unless otherwise specified, all technical and scientific terms used in the application have the same meaning as generally understood by those skilled in the art to which the application belongs.

[0024] It should be noted that the terms used herein are only for the purpose of describing the specific embodiments and are not intended to limit the exemplary embodiments according to the application. As used herein, "first", "second", etc. are used to distinguish similar objects, and are not intended to describe a specific order or sequence, and it should also be understood that when the terms "comprise" and / or "include" are used in the specification, the presence of the features, steps, operations, devices, components and / or their combinations is indicated.

[0025] The embodiment of the present application provides a kind of insect-wheat gluten composite protein FPE emulsion stabilizer, it is by following component composition: composite protein dispersion, chia seed suspension;The weight ratio of the composite protein dispersion, chia seed suspension is 1.5-1.6:1.

[0026] Wherein, the preparation method of the composite protein dispersion, by the following steps: preparation of wheat gluten protein dispersion, preparation of modified cricket protein dispersion, homogenization emulsification.

[0027] The method for preparing wheat gluten protein dispersion is that wheat gluten protein powder is mixed with deionized water in a mass ratio of 1:2-2.3, the ultrasonic frequency is controlled at 40-42HKz, the ultrasonic power is 200-230W, and the ultrasonic dispersion is carried out for 10-15min to form a uniform dispersion, thereby preparing the wheat gluten protein dispersion.

[0028] The preparation of modified cricket protein dispersion comprises the following steps: pre-enzymatic hydrolysis treatment and modified complexation.

[0029] The method for pre-enzymatic hydrolysis treatment is that cricket protein powder is put into 9-10 times weight of deionized water, stirred and heated to 38-42℃, and then stirred at 400-500rpm for 15-25min to obtain a protein dissolution liquid; the pH of the protein dissolution liquid is adjusted to 6.5, and then papain and neutral protease are put in and stirred uniformly, and then heated to 43-46℃, and then incubated for 2-2.5h for enzymatic hydrolysis, and then subjected to enzyme inactivation treatment to obtain a pre-enzymatic hydrolysis liquid with a degree of hydrolysis of 12-14%.

[0030] In the pre-enzymatic hydrolysis treatment, the enzyme activity of papain is 10-20 million U / g, and the addition amount of papain is 0.2-0.25% of the weight of the protein dissolution liquid; the enzyme activity of neutral protease is 10-20 million U / g, and the addition amount of neutral protease is 0.07-0.09% of the weight of the protein dissolution liquid.

[0031] The method for modified complexation is that the pre-enzymatic hydrolysis liquid, lactose, lysine, glycyrrhiza extract and vitamin B1 are put into a jacketed reaction kettle, stirred for 20-30min, heated to 65-68℃, and then incubated for 45-55min for modification reaction, and then immediately cooled by passing -10℃ to -5℃ refrigerated brine into the jacket of the reaction kettle to obtain a reaction liquid; the reaction liquid is introduced into a concentration tank, and then vacuum concentrated to 30-35% of the original volume to obtain the modified cricket protein dispersion.

[0032] In the modified complexation, the weight ratio of the pre-enzymatic hydrolysis liquid, lactose, lysine, glycyrrhiza extract and vitamin B1 is 100:7.5-8:0.7-0.8:1.8-2.1:0.2-0.3. The extraction ratio of the licorice extract is 10-20:1, and the particle size is 80-100 mesh.

[0033] The method for homogenizing and emulsifying is that the wheat gluten protein dispersion and the modified cricket protein dispersion are introduced into a high-pressure homogenizer at a weight ratio of 1.5-2:1, the homogenization pressure is controlled to be 18-20 MPa, and the composite protein dispersion is obtained after homogenization treatment for 10-20 min, and is placed in a temperature environment of 3-5 DEG C for standby.

[0034] The preparation method of the chia seed suspension is that the chia seed powder is screened through an 80-mesh sieve to remove impurities, is then put into deionized water, is stirred, and is heated to 38-42 DEG C, and is stirred at 400-500 rpm for 30-40 min to obtain a chia seed suspension with a solid content of 15-17 wt%, and is standby.

[0035] In the insect-wheat gluten composite protein FPE emulsion stabilizer of the embodiment, the cricket protein has the characteristics of high protein content, low allergenicity, rich chitin (natural antibacterial ingredient) and synergistic effect with traditional proteins; the wheat gluten protein (containing gliadin and glutenin) can form a strong and tough gel network through disulfide bonds, and can enhance the interface film strength; the chia seed is rich in alpha-linolenic acid, soluble dietary fiber and high-quality plant protein, the carboxyl and hydroxyl groups on the surface of the soluble fiber can be combined with water to form a gel, fill the pores of the wheat gluten-cricket protein network, and inhibit oil droplet aggregation through steric hindrance effect; meanwhile, according to the characteristics of the cricket protein, the cricket protein is subjected to partial enzymatic treatment to improve its reactivity, and then is subjected to Maillard reaction with lactose, lysine, licorice extract and vitamin B1 to further improve the gel strength of the insect-wheat gluten composite protein FPE emulsion stabilizer, improve the emulsification stability, and further improve the water and oil holding performance and freeze-thaw stability of the emulsified sausage; further increase the flavor level and reduce the fishy smell of the cricket protein; and the antioxidant effective components in the modified cricket protein are combined with the natural antibacterial peptides (such as cricket antibacterial peptides) to further improve the antioxidant performance of the emulsified sausage and prolong the shelf life.

[0036] In the embodiment, the wheat gluten protein, the modified cricket protein and the chia seed are combined to construct a Pickering type (FPE) emulsion stabilizer system, and through the synergistic effect of the lipophilic-hydrophilic-rigid support characteristics of the materials, the flavor of the emulsified sausage can be ensured, the limitations of animal proteins can be effectively overcome, the problems of oil seepage and loose texture of the emulsified sausage can be avoided, the water and oil holding performance of the emulsified sausage can be further improved, and the stability and antioxidant defects of the emulsified sausage caused by the traditional emulsification system can be further improved.

[0037] The application also provides application of the insect-wheat gluten composite protein FPE emulsion stabilizer in preparation of emulsified sausage, which comprises the following steps: raw material preparation, segmented chopping, rolling, filling, cooking, and post-processing.

[0038] The method of the raw material preparation is as follows: after the pig meat (pig ham) is stripped of fascia, it is placed in a meat grinder, the rotation speed of the meat grinder is controlled to be 1000-1200 rpm, the grinding time is 2-4 min, the ground meat is obtained with a particle size ≤3 mm, and the ground meat is placed in a temperature environment of 3-5℃ for standby. The garlic powder, onion powder, beet powder, and apple powder are respectively sieved through a 60-mesh sieve and stand by.

[0039] The method of the segmented chopping is as follows: the ground meat and salt are placed in a high-speed chopper, the first-stage chopping temperature is controlled to be 0-10℃, the first-stage chopping rotation speed is controlled to be 2000-2200 rpm, the first-stage chopping is performed for 2-4 min, the particle size is ≤2 mm, and the first-stage chopping promotes the release of myofibrillar proteins; then the composite protein dispersion liquid in the insect-wheat gluten composite protein FPE emulsion stabilizer is continuously added into the high-speed chopper, the second-stage chopping temperature is controlled to be 0-10℃, the second-stage chopping rotation speed is controlled to be 1300-1500 rpm, the second-stage chopping is performed for 3-5 min, the effective components in the composite protein dispersion liquid are uniformly adsorbed to the surface of the meat paste to form a preliminary gel network; then the chia seed suspension in the insect-wheat gluten composite protein FPE emulsion stabilizer is continuously added into the high-speed chopper, the third-stage chopping temperature is controlled to be 0-10℃, the third-stage chopping rotation speed is controlled to be 2800-3000 rpm, the third-stage chopping is performed for 5-8 min, and the chia seed fibers fill the gel network pores to obtain the emulsified meat paste.

[0040] In the segmented chopping step, the myofibrillar proteins are effectively released and uniformly combined with the stabilizer through the preliminary gel→low-speed protein dispersion→high-speed fiber filling process, the gel strength is effectively improved; meanwhile, in the high-speed chopping process, the "protein-fiber" double stabilizing structure is formed through the filling effect of the chia seed fibers on the gel network, the emulsification delamination risk is further reduced, and the emulsification stability is improved.

[0041] The method of the tumbling and filling is as follows: the emulsified minced meat is filled into a stainless steel mold, then is placed in a 3-5℃ constant temperature box for 20-40min, then is slowly heated to 24-26℃ at a heating rate of 0.4-0.6℃ / min, is preheated for 20-40min, is transferred into a vacuum tumbler, the remaining spices, i.e. garlic powder, onion powder, beet powder and apple powder, are added, the vacuum degree is controlled to be 0.085-0.095MPa, the tumbling rate is controlled to be 18-22rpm, and the emulsified minced meat is tumbled at a low speed for 20-30min to further strengthen the gel network and promote the flavor integration; after the tumbling, the emulsified minced meat is filled into collagen casing by using a vacuum stuffer, the filling weight of a single sausage is controlled to be 25g, the filling weight error is controlled to be ±2g, and no air bubbles are generated during the filling to obtain the filled sausage.

[0042] In the tumbling and filling step, the emulsified minced meat is combined with the spices (garlic powder, onion powder, beet powder and apple powder) to further strengthen the gel network and promote the flavor integration, and the spices release aroma molecules during the maturation process to react with fatty acids to generate flavor substances, so that the emulsified sausage has unique flavors of "natural meat flavor + sweet and smooth fruit flavor"; the beet powder provides natural pigment and moisturizing ingredients, the apple powder adjusts the pH and increases the sour and sweet taste, and the natural antibacterial ingredients of the garlic powder and onion powder improve the antibacterial and antioxidant properties of the emulsified sausage.

[0043] In the foregoing segmented chopping, mixing and tumbling and filling step, the weight ratio of the granular pork material, the composite protein dispersion liquid, the chia seed suspension, salt, garlic powder, onion powder, beet powder and apple powder is 3000-3100:320-330:200-220:30-31.5:19-21:19-21:11.5-12:11.5-12.

[0044] The method of the cooking is as follows: the filled sausage is placed in a cooking machine, and is cooked by using a stepwise heating method, which is specifically divided into first stage cooking, second stage cooking and third stage cooking, and the cooked sausage is obtained after the cooking.

[0045] In the cooking, the temperature of the first stage cooking is 58-60℃, and the time of the first stage cooking is 5-8min.

[0046] The temperature of the second stage cooking is 72-75℃, and the time of the second stage cooking is 20-23min.

[0047] The temperature of the third stage cooking is 82-85℃, and the time of the third stage cooking is 10-13min.

[0048] In the cooking step, through a step-by-step cooking process (low-temperature preheating -> medium-temperature gel strengthening -> high-temperature sterilization), low-temperature preheating promotes protein dissolution, activates gel activity, and prevents high-temperature denaturation; medium-temperature gel formation stabilizes the emulsion, improves gel strength and water holding capacity; and cooking sterilization inactivates pathogenic bacteria, reduces juice loss, promotes protein crosslinking (improves gel water holding capacity), avoids long-term high-temperature damage to nutrients, and inhibits microbial proliferation.

[0049] The post-processing method is to transfer the cooked sausage into a pre-cooling chamber for pre-cooling, and during the pre-cooling process, the cooked sausage is separated into single-grain sausages by automatic sausage cutting or manual sausage cutting, and the cutting effect of the kinks is guaranteed to be beautiful, and there is no residual kinked casing; then the single-grain sausages are vacuum packaged, the sealing temperature of the vacuum packaging is controlled to be 140-150 DEG C, the forming temperature is 110-120 DEG C, the vacuum time is 4-5 s, the sealing time is 3-4 s, and the forming time is 3-4 s; after the vacuum packaging is completed, the emulsified sausage is obtained after sterilization and drying, and is qualified after metal detection, and is stored in a temperature environment of 0-4 DEG C.

[0050] The embodiment of the present application also provides an emulsified sausage prepared by using the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer and the preparation method thereof.

[0051] The present application will be further described below in combination with some specific embodiments.

[0052] Embodiment 1 The embodiment provides an insect-wheat gluten composite protein FPE emulsion stabilizer, which is composed of the following components: composite protein dispersion liquid and chia seed suspension; and the weight ratio of the composite protein dispersion liquid and the chia seed suspension is 1.55:1.

[0053] The preparation method of the composite protein dispersion liquid comprises the following steps: 1. Preparation of wheat gluten protein dispersion liquid The wheat gluten protein powder and deionized water are mixed in a mass ratio of 1:2.2, the ultrasonic frequency is controlled to be 41HKz, the ultrasonic power is 220W, and ultrasonic dispersion is performed for 12min to form a uniform dispersion liquid, thereby preparing the wheat gluten protein dispersion liquid.

[0054] 2. Preparation of modified cricket protein dispersion liquid 1) Pre-enzymatic treatment The cricket protein powder is put into 9.5 times the weight of deionized water, stirred and heated to 40 DEG C, and then stirred at 450rpm for 20min to obtain a protein dissolution liquid; the pH of the protein dissolution liquid is adjusted to 6.5, and then papain and neutral protease are added and stirred uniformly, and then heated to 45 DEG C and kept for 2.3h for enzymatic hydrolysis, and then subjected to enzyme inactivation treatment to obtain a pre-enzymatic solution with a degree of hydrolysis of 13.8%.

[0055] The enzyme activity of the papain is 200,000 U / g, and the addition amount of the papain is 0.22% of the weight of the protein dissolution solution.

[0056] The enzyme activity of the neutral protease is 100,000 U / g, and the addition amount of the neutral protease is 0.08% of the weight of the protein dissolution solution.

[0057] 2) modified compounding The pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract, and vitamin B1 are put into a jacketed reaction kettle, stirred for 25 min, heated to 66°C, and then kept at 66°C for 50 min of modification reaction. Then, -8°C refrigerated brine is immediately introduced into the jacket of the reaction kettle for cooling to obtain a reaction solution. The reaction solution is introduced into a concentration tank and concentrated under vacuum to 32% of the original volume to obtain a modified cricket protein dispersion.

[0058] The weight ratio of the pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract, and vitamin B1 is 100:7.7:0.75:1.9:0.25.

[0059] The extraction ratio of the glycyrrhiza extract is 10:1, and the particle size is 100 mesh.

[0060] 3, homogenization and emulsification The wheat gluten protein dispersion and the modified cricket protein dispersion are introduced into a high-pressure homogenization kettle at a weight ratio of 1.8:1, and the homogenization pressure is controlled at 19 MPa. After 15 min of homogenization treatment, a composite protein dispersion is obtained and placed in a 4°C temperature environment for use.

[0061] The preparation method of the chia seed suspension is as follows: after the chia seed powder is screened through a 80-mesh sieve to remove impurities, it is introduced into deionized water, stirred and heated to 40°C, and then stirred at 450 rpm for 35 min to obtain a chia seed suspension with a solid content of 16wt%, which is ready for use.

[0062] The present embodiment also provides an application of the insect-wheat gluten composite protein FPE emulsion stabilizer in the preparation of emulsified sausage, specifically as follows: 1, raw material preparation After the pig meat (pig hind leg meat) is stripped of fascia, it is placed in a meat grinder, the meat grinding speed is controlled at 1100 rpm, and the meat is ground for 3 min to a particle size of ≤3 mm to obtain a granular pork material, which is placed in a 4°C temperature environment for use. The garlic powder, onion powder, beet powder, and apple powder are respectively screened through a 60-mesh sieve and ready for use.

[0063] 2, segmented chopping and stirring Put the granular pork material and salt into a high-speed chopper, control the first-stage chopping temperature to be 5℃, the first-stage chopping speed to be 2100 rpm, and chop for 3 min to make the particle size ≤2 mm, so as to promote the release of myofibrillar proteins; then continue to add the composite protein dispersion liquid in the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the second-stage chopping temperature to be 5℃, the second-stage chopping speed to be 1400 rpm, and chop for 4 min to promote the effective components in the composite protein dispersion liquid to be uniformly adsorbed to the surface of the meat paste to form a preliminary gel network; then continue to add the chia seed suspension in the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the third-stage chopping temperature to be 5℃, the third-stage chopping speed to be 2900 rpm, and chop for 7 min to promote the chia seed fibers to fill the gel network pores, and obtain the emulsified meat paste.

[0064] 3. Tumbling and filling Put the emulsified meat paste into a stainless steel mold, then place it in a 4℃ constant temperature box for 30 min, slowly heat it to 25℃ at a heating rate of 0.5℃ / min, and preheat it for 30 min, then transfer it to a vacuum tumbler, add the remaining spices, i.e. garlic powder, onion powder, beet powder, and apple powder, control the vacuum degree to be 0.09 MPa, and tumble at a speed of 20 rpm for 25 min to further strengthen the gel network and promote the flavor integration; after tumbling, use a vacuum sausage filling machine to fill it into collagen casing, control the filling weight of a single sausage to be 25 g, and the filling weight error to be controlled within ±2 g to ensure that no air bubbles are generated during filling, and obtain the filled sausage.

[0065] In the aforementioned segmental chopping and tumbling and filling steps, the weight ratio of the granular pork material, the composite protein dispersion liquid, the chia seed suspension, the salt, the garlic powder, the onion powder, the beet powder, and the apple powder is 3050:325:210:31:20.6:20.6:11.7:11.7.

[0066] 4. Cooking Place the filled sausage in a cooking machine and use a stepwise heating cooking method, which is specifically divided into first-stage cooking, second-stage cooking, and third-stage cooking, and obtain the cooked sausage after cooking.

[0067] The temperature of the first-stage cooking is 59℃, and the time of the first-stage cooking is 6 min.

[0068] The temperature of the second-stage cooking is 74℃, and the time of the second-stage cooking is 22 min.

[0069] The temperature of the third-stage cooking is 83℃, and the time of the third-stage cooking is 12 min.

[0070] 5. Post-processing The cooked sausage is transferred into a pre-cooling room for pre-cooling, and during the pre-cooling, the cooked sausage is separated into single sausages by automatic or manual cutting, and the cutting at the kink is ensured to be beautiful and without residual kinked casing. Then, the single sausages are vacuum packaged, the sealing temperature of the vacuum packaging is controlled to be 145°C, the forming temperature is controlled to be 115°C, the vacuum time is controlled to be 5s, the sealing time is controlled to be 4s, and the forming time is controlled to be 4s. After the vacuum packaging is completed, the emulsified sausage is obtained by sterilization and drying and then passing the metal detection, and is stored in a temperature environment of 2°C.

[0071] Meanwhile, during the vacuum packaging, the environmental temperature of the vacuum packaging is controlled to be below 10°C, and the tools and hands during the packaging process are sterilized once every 30 min.

[0072] The embodiment also provides an emulsified sausage prepared by using the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer and the application method thereof.

[0073] Embodiment 2 The embodiment provides an insect-wheat gluten composite protein FPE emulsion stabilizer, which is composed of the following components: a composite protein dispersion liquid and a chia seed suspension; and the weight ratio of the composite protein dispersion liquid and the chia seed suspension is 1.5:1.

[0074] The preparation method of the composite protein dispersion liquid comprises the following steps: 1. Preparation of a wheat gluten protein dispersion liquid The wheat gluten protein powder and deionized water are mixed at a mass ratio of 1:2, ultrasonic frequency is controlled to be 40 HKz, ultrasonic power is controlled to be 200 W, and ultrasonic dispersion is performed for 10 min to form a uniform dispersion liquid, so that the wheat gluten protein dispersion liquid is prepared.

[0075] 2. Preparation of a modified cricket protein dispersion liquid 1) Pre-enzymatic treatment The cricket protein powder is put into 9 times the weight of deionized water, stirred and heated to 38°C, and then stirred at 400 rpm for 15 min to obtain a protein dissolution liquid; the pH of the protein dissolution liquid is adjusted to 6.5, and then papain and neutral protease are put in and stirred uniformly, and then heated to 43°C and kept for 2 h for enzymatic hydrolysis, and then subjected to enzyme inactivation treatment to obtain a pre-enzymatic solution with a degree of hydrolysis of 12.1%.

[0076] The enzyme activity of the papain is 200,000 U / g, and the addition amount of the papain is 0.2% of the weight of the protein dissolution liquid.

[0077] The enzyme activity of the neutral protease is 100,000 U / g, and the addition amount of the neutral protease is 0.07% of the weight of the protein dissolution liquid.

[0078] 2) Modification of the composite The pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract and vitamin B1 are put into a jacketed reaction kettle, stirred for 20 min, heated to 65℃, and then modified for 45 min. Then, -8℃ chilled brine is introduced into the jacket of the reaction kettle for cooling to obtain a reaction liquid. The reaction liquid is introduced into a concentration tank and concentrated under vacuum to 30% of the original volume to obtain a modified cricket protein dispersion.

[0079] The weight ratio of the pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract and vitamin B1 is 100:7.5:0.7:1.8:0.2.

[0080] The extraction ratio of the glycyrrhiza extract is 10:1, and the particle size is 100 mesh.

[0081] 3. Homogeneous emulsification The wheat gluten protein dispersion and the modified cricket protein dispersion are introduced into a high-pressure homogenization kettle at a weight ratio of 1.5:1, and the homogenization pressure is controlled at 18 MPa. After homogenization treatment for 10 min, a composite protein dispersion is obtained and placed in a 4℃ temperature environment for use.

[0082] The preparation method of the chia seed suspension is as follows: after the chia seed powder is screened through a 80-mesh sieve to remove impurities, it is put into deionized water, stirred and heated to 38℃, and then stirred at 400 rpm for 30 min to obtain a chia seed suspension with a solid content of 15wt%, which is ready for use.

[0083] The present embodiment also provides an application of the insect-wheat gluten composite protein FPE emulsion stabilizer in the preparation of emulsified sausage, specifically: 1. Raw material preparation After the pig meat (pork hind leg) is stripped of fascia, it is placed in a meat grinder, the meat grinding speed is controlled at 1000 rpm, and the meat is ground for 2 min to a particle size of ≤3 mm to obtain a granular pork material, which is placed in a 4℃ temperature environment for use. Garlic powder, onion powder, beet powder and apple powder are each sieved through a 60-mesh sieve and ready for use.

[0084] 2. Stepwise chopping Put the granular pork material and salt into a high-speed chopper, control the first-stage chopping temperature to be 2℃, the first-stage chopping speed to be 2000 rpm, and chop for 2 min to make the particle size ≤2 mm, so as to promote the release of myofibrillar proteins; then continue to add the composite protein dispersion liquid in the insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the second-stage chopping temperature to be 2℃, the second-stage chopping speed to be 1300 rpm, and chop for 3 min to make the effective components in the composite protein dispersion liquid uniformly adsorbed to the surface of the meat paste to form a preliminary gel network; then continue to add the chia seed suspension in the insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the third-stage chopping temperature to be 2℃, the third-stage chopping speed to be 2800 rpm, and chop for 5 min to make the chia seed fibers fill the gel network pores, and obtain the emulsified meat paste.

[0085] 3. Tumbling and filling Put the emulsified meat paste into a stainless steel mold, then place it in a 4℃ constant temperature box for 20 min, slowly heat it to 24℃ at a heating rate of 0.4℃ / min, and preheat it for 20 min, then transfer it to a vacuum tumbler, add the remaining spices, i.e. garlic powder, onion powder, beet powder, and apple powder, control the vacuum degree to be 0.085 MPa, and tumble at a speed of 18 rpm for 20 min to further strengthen the gel network and promote the fusion of flavors; after tumbling, use a vacuum sausage filling machine to fill it into collagen casing, control the filling weight of a single sausage to be 25 g, and the filling weight error to be controlled within ±2 g to ensure that no air bubbles are generated during filling, and obtain the filled sausage.

[0086] The weight ratio of the granular pork material, composite protein dispersion liquid, chia seed suspension, salt, garlic powder, onion powder, beet powder, and apple powder used in the foregoing step of segmented chopping and tumbling and filling is 3000:320:213:30:19:19:11.5:11.5.

[0087] 4. Cooking Place the filled sausage in a cooking machine and use a stepwise heating method to cook it, which includes first-stage cooking, second-stage cooking, and third-stage cooking, and obtain the cooked sausage after cooking.

[0088] The temperature of the first-stage cooking is 58℃, and the time of the first-stage cooking is 5 min.

[0089] The temperature of the second-stage cooking is 72℃, and the time of the second-stage cooking is 20 min.

[0090] The temperature of the third-stage cooking is 82℃, and the time of the third-stage cooking is 10 min.

[0091] 5. Post-processing The cooked sausage is transferred into a pre-cooling room for pre-cooling, and during the pre-cooling, the cooked sausage is separated into single-grain sausages by automatic or manual cutting, and the cutting at the kink is ensured to be beautiful and without residual kinked casing. Then, the single-grain sausages are vacuum packaged, the sealing temperature of the vacuum packaging is controlled to be 140°C, the forming temperature is controlled to be 110°C, the vacuum time is controlled to be 4s, the sealing time is controlled to be 3s, and the forming time is controlled to be 3s. After the vacuum packaging is completed, the emulsified sausage is obtained by sterilization and drying and then passing the metal detection, and is stored in a temperature environment of 2°C.

[0092] Meanwhile, during the vacuum packaging, the environmental temperature of the vacuum packaging is controlled to be below 10°C, and the tools and hands during the packaging process are sterilized once every 30 min.

[0093] The embodiment also provides an emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer and the application method thereof.

[0094] Embodiment 3 The embodiment provides an insect-wheat gluten composite protein FPE emulsion stabilizer, which is composed of the following components: a composite protein dispersion liquid and a chia seed suspension; and the weight ratio of the composite protein dispersion liquid and the chia seed suspension is 1.6:1.

[0095] The preparation method of the composite protein dispersion liquid comprises the following steps: 1. Preparation of a wheat gluten protein dispersion liquid The wheat gluten protein powder is mixed with deionized water at a mass ratio of 1:2.3, ultrasonic frequency is controlled to be 42HKz, ultrasonic power is controlled to be 230W, and ultrasonic dispersion is performed for 15 min to form a uniform dispersion liquid, thereby obtaining the wheat gluten protein dispersion liquid.

[0096] 2. Preparation of a modified cricket protein dispersion liquid 1) Pre-enzymatic treatment The cricket protein powder is put into 10 times the weight of deionized water, stirred and heated to 42°C, and stirred at 500 rpm for 25 min to obtain a protein dissolution liquid; the pH of the protein dissolution liquid is adjusted to 6.5, papain and neutral protease are put in, stirred uniformly, heated to 46°C, and incubated for 2.5 h for enzymatic hydrolysis, and then enzyme inactivation treatment is performed to obtain a pre-enzymatic solution with a degree of hydrolysis of 13.9%.

[0097] The enzyme activity of the papain is 200,000 U / g, and the addition amount of the papain is 0.25% of the weight of the protein dissolution liquid.

[0098] The enzyme activity of the neutral protease is 100,000 U / g, and the addition amount of the neutral protease is 0.09% of the weight of the protein dissolution liquid.

[0099] 2) modified composite The pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract and vitamin B1 are put into a jacketed reaction kettle, stirred for 30 min, heated to 68℃, and kept for 55 min. Then, -8℃ chilled brine is introduced into the jacket of the reaction kettle for cooling to obtain a reaction liquid. The reaction liquid is introduced into a concentration tank and concentrated under vacuum to 35% of the original volume to obtain a modified cricket protein dispersion.

[0100] The weight ratio of the pre-enzymolysis solution, lactose, lysine, glycyrrhiza extract and vitamin B1 is 100:8:0.8:2.1:0.3.

[0101] The extraction ratio of the glycyrrhiza extract is 10:1, and the particle size is 100 mesh.

[0102] 3) homogenization and emulsification The wheat gluten protein dispersion and the modified cricket protein dispersion are introduced into a high-pressure homogenization kettle at a weight ratio of 2:1, and the homogenization pressure is controlled at 20 MPa. After homogenization treatment for 20 min, a composite protein dispersion is obtained and placed in a 4℃ temperature environment for use.

[0103] The preparation method of the chia seed suspension is as follows: after the chia seed powder is screened through a 80-mesh sieve to remove impurities, it is put into deionized water, stirred and heated to 42℃, and stirred at 500 rpm for 40 min to obtain a chia seed suspension with a solid content of 17wt%, which is ready for use.

[0104] The present embodiment also provides the application of the insect-wheat gluten composite protein FPE emulsion stabilizer in the preparation of emulsified sausage, specifically: 1) raw material preparation After the pig meat (pig hind leg meat) is stripped of fascia, it is placed in a meat grinder, the meat grinding speed is controlled at 1200 rpm, and the meat is ground for 4 min to a particle size of ≤3mm to obtain a granular pork material, which is placed in a 4℃ temperature environment for use. The garlic powder, onion powder, beet powder and apple powder are respectively screened through a 60-mesh sieve and ready for use.

[0105] 2) segmented chopping Put the granular pork material and salt into a high-speed chopper, control the first-stage chopping temperature to be 7℃, the first-stage chopping speed to be 2200 rpm, and chop for 4 min to make the particle size ≤2 mm, so as to promote the release of myofibrillar proteins; then continue to add the composite protein dispersion liquid in the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the second-stage chopping temperature to be 7℃, the second-stage chopping speed to be 1500 rpm, and chop for 5 min to promote the effective components in the composite protein dispersion liquid to be uniformly adsorbed to the surface of the meat paste to form a preliminary gel network; then continue to add the chia seed suspension in the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer into the high-speed chopper, control the third-stage chopping temperature to be 7℃, the third-stage chopping speed to be 3000 rpm, and chop for 8 min to promote the chia seed fibers to fill the gel network pores, and obtain the emulsified meat paste.

[0106] 3. Tumbling and filling Put the emulsified meat paste into a stainless steel mold, then place it in a 5℃ constant temperature box for 40 min, slowly heat it to 26℃ at a heating rate of 0.6℃ / min, and preheat it for 40 min, then transfer it to a vacuum tumbler, add the remaining spices, i.e. garlic powder, onion powder, beet powder, and apple powder, control the vacuum degree to be 0.095 MPa, and tumble at a speed of 22 rpm for 30 min to further strengthen the gel network and promote the flavor integration; after tumbling, use a vacuum sausage filling machine to fill it into collagen casing, control the filling weight of a single sausage to be 25 g, and the filling weight error to be controlled within ±2 g to ensure that no air bubbles are generated during filling, and obtain the filled sausage.

[0107] In the aforementioned segmental chopping and tumbling and filling steps, the weight ratio of the granular pork material, the composite protein dispersion liquid, the chia seed suspension, the salt, the garlic powder, the onion powder, the beet powder, and the apple powder is 3100:330:206:31.5:21:21:12:12.

[0108] 4. Cooking Place the filled sausage in a cooking machine and use a stepwise heating cooking method, which is specifically divided into first-stage cooking, second-stage cooking, and third-stage cooking, and obtain the cooked sausage after cooking.

[0109] The temperature of the first-stage cooking is 60℃, and the time of the first-stage cooking is 8 min.

[0110] The temperature of the second-stage cooking is 75℃, and the time of the second-stage cooking is 23 min.

[0111] The temperature of the third-stage cooking is 85℃, and the time of the third-stage cooking is 13 min.

[0112] 5. Post-processing The cooked sausage is transferred into a pre-cooling room for pre-cooling, and during the pre-cooling, the cooked sausage is separated into single-grain sausages by automatic sausage cutting or manual sausage cutting, and the cutting at the kink is ensured to be beautiful and without residual kinked casing; then the single-grain sausages are vacuum packaged, the sealing temperature of the vacuum packaging is controlled to be 150°C, the forming temperature is 120°C, the vacuum time is 5s, the sealing time is 4s, and the forming time is 4s; after the vacuum packaging is completed, the emulsified sausage is obtained after sterilization and drying and passing the metal detection, and is stored in a temperature environment of 2°C.

[0113] Meanwhile, during the vacuum packaging, the environmental temperature of the vacuum packaging is controlled to be below 10°C, and the tools and hands during the packaging process are sterilized once every 30 min.

[0114] The embodiment also provides an emulsified sausage prepared by using the aforementioned insect-wheat gluten composite protein FPE emulsion stabilizer and the application method thereof.

[0115] Comparative Example 1 The technical solution of Example 1 is adopted, except that the insect-wheat gluten composite protein FPE emulsion stabilizer is omitted, soybean protein is used to replace the wheat gluten protein and the cricket protein, xanthan gum is used to replace the chia seed, and deionized water is additionally added.

[0116] The addition amount of the soybean protein is 10% of the weight of the granular pork material, the addition amount of the xanthan gum is 0.65% of the weight of the granular pork material, and the addition amount of the deionized water is 18.75% of the weight of the granular pork material.

[0117] Comparative Example 2 The technical solution of Example 1 is adopted, except that in the preparation of the modified cricket protein dispersion liquid, the pre-enzymatic hydrolysis treatment and the modification complexation are omitted, the cricket protein powder is directly put into 2 times of deionized water, the temperature is raised to 40°C, and the stirring is performed at 500 rpm for 20 min to prepare the cricket protein dispersion liquid; and the cricket protein dispersion liquid is used to replace the modified cricket protein dispersion liquid for the subsequent preparation of the emulsified sausage.

[0118] Test Example 1 Sensory evaluation test: the emulsified sausages of Examples 1-3 and Comparative Examples 1-2 are subjected to sensory evaluation scoring. Specifically, 20 test personnel aged 25-40 years old are selected to form an evaluation group, each test personnel uses a blind test method to independently evaluate and score the color, texture and flavor of each emulsified sausage, and the color, texture and flavor scores of each emulsified sausage are respectively counted and added to calculate the average score. The specific sensory evaluation scoring standards are shown in the following table:

[0119] From the above, it can be seen that the emulsified sausage prepared by using the insect-wheat gluten composite protein FPE emulsion stabilizer has the advantages of good color, good texture, good flavor, and good stability. Figure 1It can be seen from the sensory evaluation score summary chart that the total sensory evaluation score (average score) of Examples 1-3 is significantly higher than that of Comparative Examples 1-2, indicating that by using the insect-wheat gluten composite protein FPE emulsion stabilizer and the emulsified sausage preparation process, the sensory quality of the emulsified sausage can be effectively improved. The sensory score of Example 2 is slightly lower than that of Examples 1 and 3, which may be due to the high proportion of modified cricket protein dispersion in the composite protein dispersion, which affects the overall flavor, resulting in a slightly inferior flavor to Examples 1 and 3. The sensory score of Comparative Example 1 is the lowest, which is due to the obvious beany flavor of the soybean protein used, and the emulsification system composed of xanthan gum has limited effect on improving the texture of the emulsified sausage, resulting in a significant decrease in the texture and flavor of the emulsified sausage compared to Example 1. The sensory score of Comparative Example 2 is lower than that of Example 1, which is because the pre-enzymatic treatment and modification of cricket protein are omitted, which cannot effectively remove the fishy smell of cricket protein, and cannot further improve the flavor of the emulsified sausage; at the same time, the effect of improving the texture of the emulsified sausage with wheat gluten protein and chia seed fiber is reduced.

[0120] Test Example 2 The moisture, protein, fat, water holding capacity, and oil holding capacity of the emulsified sausage of Examples 1-3 and Comparative Examples 1-2 were detected. Among them, the detection method of moisture refers to GB5009.3-2016 "National Food Safety Standard Determination of Moisture in Food"; the detection method of protein refers to GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food"; and the detection method of fat refers to GB5009.6-2016 "National Food Safety Standard Determination of Fat in Food".

[0121] The detection method of water holding capacity is as follows: the initial mass of the emulsified sausage without packaging is weighed, then after centrifugation treatment for 10 min under the condition of 10000 rpm, the surface moisture of the emulsified sausage is wiped dry, and the mass of the emulsified sausage after centrifugation is weighed; then the water holding capacity is calculated: [(initial mass - mass after centrifugation) / initial mass] x 100%.

[0122] The detection of oil holding capacity is carried out by Soxhlet extraction method.

[0123] The specific results are shown in the following table:

[0124] It can be seen that the indexes of the emulsified sausage of examples 1-3 using insect-wheat gluten composite protein FPE emulsion stabilizer are significantly better than those of comparative example 1 using soybean protein + xanthan gum emulsification system, especially the water holding and oil holding properties of the emulsified sausage are significantly improved. Comparative example 2 omits the pre-enzymatic treatment and modification of the cricket protein, and the gel strength and emulsion stability of the wheat gluten protein are reduced to a certain extent, which is specifically manifested as the reduction of water holding rate and oil holding property.

[0125] Test example 3 Emulsion stability test: 10 mL of emulsified meat paste prepared in the segment chopping step during the preparation of examples 1-3 and comparative examples 1-2 was placed in a centrifuge, and the centrifugal speed was controlled at 3000 rpm. After centrifugal treatment for 10 min, the centrifugal supernatant volume was measured, and the centrifugal retention rate was calculated: [(initial volume 10 mL-centrifugal supernatant volume) / initial volume 10 mL] x 100%. The specific results are shown in the following table:

[0126] It can be seen that the emulsion stability of examples 1-3 using insect-wheat gluten composite protein FPE emulsion stabilizer is significantly higher than that of comparative example 1 using soybean protein + xanthan gum emulsification system. Comparative example 2 omits the pre-enzymatic treatment and modification of the cricket protein, and the gel strength and emulsion stability of the wheat gluten protein are reduced to a certain extent, which is specifically manifested as the reduction of centrifugal retention rate compared with example 2.

[0127] Test example 4 Storage performance determination: the emulsified sausages of examples 1-3 and comparative examples 1-2 were respectively placed in a 4℃ environment for storage, and the peroxide value (POV, GB5009.227-2023 "National food safety standard determination of peroxide value in food"), acid value (AV, GB5009.229-2016 "National food safety standard determination of acid value in food") and microbial indicators (total bacterial count, Escherichia coli) of each emulsified sausage were detected regularly (0th day, 14th day, 28th day). The specific results are shown in the following table:

[0128] Test example 5 Freeze-thaw cycle test: The initial mass of the emulsified sausage of Examples 1-3 and Comparative Examples 1-2 without packaging was weighed, and then the emulsified sausage was sealed into a packaging bag, frozen at -18°C for 24 h, and then thawed at 7°C for 12 h. The above freezing-thawing process was regarded as one freeze-thaw cycle, and the process was repeated for 8 times. Then, the emulsified sausage was taken out and the surface moisture was wiped off, and the mass of the emulsified sausage after freeze-thaw cycle was weighed. The bleeding rate after freeze-thaw cycle was calculated as follows: [(initial mass - mass after freeze-thaw cycle) / initial mass] x 100%. The specific results are shown in the following table:

[0129] It can be seen that in the insect-wheat gluten composite protein FPE emulsion stabilizer of the present application, the cricket protein has the characteristics of high protein content, low allergenicity, rich in chitin (natural antibacterial ingredient) and synergistic effect with traditional proteins; the wheat gluten protein (containing gliadin and glutelin) can form a strong and tough gel network through disulfide bond, which can enhance the interface film strength; the chia seed is rich in α-linolenic acid, soluble dietary fiber and high-quality plant protein, the carboxyl and hydroxyl groups on the surface of the soluble fiber can combine with water to form a gel, which can fill the pores of the wheat gluten-cricket protein network and inhibit the aggregation of oil droplets through steric hindrance effect. At the same time, according to the characteristics of the cricket protein, the cricket protein is subjected to partial enzymatic treatment to improve its reactivity, and then subjected to Maillard reaction with lactose, lysine, glycyrrhiza extract and vitamin B1 to further improve the gel strength of the insect-wheat gluten composite protein FPE emulsion stabilizer, improve its emulsification stability, and further improve the water and oil holding capacity and freeze-thaw stability of the emulsified sausage; and further increase the flavor level and reduce the original fishy smell of the cricket protein; and by modifying the antioxidant effective components in the cricket protein and cooperating with the natural antibacterial peptides (such as cricket antibacterial peptides) in the cricket protein, the antioxidant performance of the emulsified sausage is further improved, and the shelf life is prolonged.

[0130] In the preparation of the emulsified sausage by using the insect-wheat gluten composite protein FPE emulsion stabilizer, in the segmented chopping step, through the preliminary gelation, low-speed dispersion of protein, and high-speed filling of fiber process, the myofibrillar protein is effectively released and uniformly combined with the stabilizer, the gel strength is effectively improved; meanwhile, in the high-speed chopping process, through the filling effect of chia seed fiber on the gel network, a "protein-fiber" double stabilizing structure is formed, further reducing the risk of emulsion stratification and improving the emulsion stability. In the rolling and filling step, the emulsified meat paste is combined with spices (garlic powder, onion powder, beet powder, apple powder), which further strengthens the gel network and promotes flavor fusion, at the same time, through the release of aroma molecules in the spices during the maturation process, the flavor substances are generated by reacting with fatty acids, giving the emulsified sausage a unique flavor of "natural meat flavor + sweet and fruity aroma"; and through the natural pigment and moisturizing ingredients provided by the beet powder, the pH is adjusted and the sweet and sour taste is increased by the apple powder, and the natural antibacterial ingredients of garlic powder and onion powder improve the antibacterial and antioxidant performance of the emulsified sausage. In the cooking step, through the step-by-step cooking process (low-temperature preheating, Chinese gel strengthening, and high-temperature sterilization), low-temperature preheating promotes protein dissolution, activates gel activity, and prevents high-temperature denaturation; medium-temperature gel forms a stable emulsion, improves gel strength and water holding capacity; steaming sterilization inactivates pathogenic bacteria, reduces juice loss, promotes protein cross-linking (gel water holding capacity is improved), avoids long-term high-temperature damage to nutrients, and inhibits microbial proliferation.

[0131] The insect-wheat gluten composite protein FPE emulsion stabilizer of the embodiment of the present application, by combining wheat gluten protein, modified cricket protein, and chia seed, constructs a Pickering type (FPE) emulsion stabilizer system, through the synergistic effect of the "lipophilic-hydrophilic-rigid support" characteristics of each material, and the mutual cooperation and synergistic effect of each technical means, the flavor of the emulsified sausage is ensured, the limitations of animal protein are effectively overcome, the problems of oil seepage or loose texture of the emulsified sausage are avoided, the water and oil holding performance of the emulsified sausage is further improved; and the stability and antioxidant defects of the emulsified sausage caused by the traditional emulsification system are further improved.

[0132] Unless otherwise specified, the percentages used in the present application are mass percentages.

[0133] Finally, it should be noted that: the above only describes the preferred embodiments of the present application and is not used to limit the present application, although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions recorded in the foregoing embodiments or make equivalent replacements for some technical features. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. An insect-wheat gluten complex protein FPE emulsion stabilizer, characterized in that, It consists of the following components: complex protein dispersion and chia seed suspension; The composite protein dispersion comprises the following steps: preparing wheat gluten protein dispersion, preparing modified cricket protein dispersion, and homogenizing and emulsifying. The wheat gluten protein dispersion is prepared by ultrasonically dispersing wheat gluten protein powder in deionized water. The preparation of the modified cricket protein dispersion consists of the following steps: pre-enzymatic hydrolysis treatment and modified compounding; The pre-enzymatic hydrolysis method is as follows: cricket protein powder is placed in deionized water, heated and stirred to obtain a protein dissolution solution; the protein dissolution solution is then hydrolyzed by papain and neutral protease to inactivate the enzymes and obtain a pre-enzymatic hydrolysate solution. The modified compounding method is as follows: after mixing the pre-enzymatic hydrolysate, lactose, lysine, licorice extract and vitamin B1 evenly, the mixture is heated to 65-68℃, kept at this temperature for 45-55 minutes and then cooled to obtain a reaction solution; the reaction solution is concentrated to 30-35% of its original volume to obtain a modified cricket protein dispersion. The wheat gluten protein dispersion and the modified cricket protein dispersion were homogenized and emulsified to obtain a composite protein dispersion. The chia seed suspension is a deionized water suspension of chia seeds with a solid content of 15-17 wt%.

2. The insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 1, characterized in that, The weight ratio of the composite protein dispersion to the chia seed suspension is 1.5-1.6:1; In the preparation of the wheat gluten protein dispersion, the wheat gluten protein powder and deionized water are mixed at a mass ratio of 1:2-2.

3. The ultrasonic dispersion frequency is 40-42 kHz, and the ultrasonic dispersion power is 200-230 W.

3. The insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 1, characterized in that, In the pre-enzymatic hydrolysis treatment, the weight ratio of cricket protein powder to deionized water in the protein dissolution solution is 1:9-10; the temperature for heating and stirring is 38-42℃, and the stirring speed is not less than 400 rpm. The enzymatic hydrolysis temperature is 43-46℃, and the enzymatic hydrolysis time is 2-2.5h.

4. The insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 1, characterized in that, In the pre-enzymatic hydrolysis treatment, the papain enzyme activity is 100,000-200,000 U / g, and the amount of papain added is 0.2-0.25% of the weight of the protein dissolution solution. The activity of the neutral protease is 100,000-200,000 U / g, and the amount of neutral protease added is 0.07-0.09% of the weight of the protein dissolution solution.

5. The insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 1, characterized in that, In the modified compound, the weight ratio of the pre-enzymatic hydrolysate, lactose, lysine, licorice extract, and vitamin B1 is 100:7.5-8:0.7-0.8:1.8-2.1:0.2-0.

3. The extraction ratio of licorice extract is 10-20:1, and the particle size is 80-100 mesh.

6. The insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 1, characterized in that, The homogenization and emulsification method involves homogenizing wheat gluten protein dispersion and modified cricket protein dispersion under a homogenization pressure of 18-20 MPa to obtain a composite protein dispersion. The weight ratio of wheat gluten protein dispersion to modified cricket protein dispersion is 1.5-2:

1.

7. The application of the insect-wheat gluten complex protein FPE emulsion stabilizer as described in any one of claims 1-6 in the preparation of emulsified sausage, characterized in that, The process includes the following steps: segmented chopping and mixing, tumbling and filling, cooking, and post-processing; The segmented chopping method is as follows: Particles of pork with a particle size ≤3mm and salt are placed in a chopper. At a temperature of 0-10℃, the chopping speed is controlled at 2000-2200 rpm for the first stage of chopping. Then, the composite protein dispersion is added, and the chopping speed is controlled at 1300-1500 rpm for the second stage of chopping. Finally, the chia seed suspension is added, and the chopping speed is controlled at 2800-3000 rpm for the third stage of chopping to obtain emulsified minced meat. The tumbling and filling method involves preheating emulsified minced meat at 24-26°C, mixing it with garlic powder, onion powder, beet powder, and apple powder, and then filling it in a vacuum environment after tumbling at 18-22 rpm to obtain filled sausages. The filled sausages are then cooked and post-processed to obtain emulsified sausages.

8. The application of the insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 7 in the preparation of emulsified sausage, characterized in that, In the segmented chopping, mixing, tumbling, and filling process, the weight ratio of the granular pork feed, compound protein dispersion, chia seed suspension, salt, garlic powder, onion powder, beet powder, and apple powder is 3000-3100:320-330:200-220:30-31.5:19-21:19-21:11.5-12:11.5-12.

9. The application of the insect-wheat gluten composite protein FPE emulsion stabilizer according to claim 7 in the preparation of emulsified sausage, characterized in that, The cooking method involves cooking the sausages in three stages: a first stage of cooking, a second stage of cooking, and a third stage of cooking to obtain cooked sausages. The cooking temperature for the first stage is 58-60℃, and the cooking time for the first stage is 5-8 minutes. The second stage of cooking is at a temperature of 72-75℃ and a cooking time of 20-23 minutes. The temperature for the third stage of cooking is 82-85℃, and the cooking time for the third stage is 10-13 minutes. The post-processing method involves cutting, packaging, and sterilizing cooked sausages to obtain emulsified sausages.

10. An emulsified sausage, characterized in that, It was prepared using the insect-wheat gluten complex protein FPE emulsion stabilizer according to any one of claims 1-6.

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