Preparation method of clean label luncheon meat containing citrus fibers

Abstract

The invention relates to the technical field of food processing, and provides a preparation method of citrus fiber-containing luncheon meat with a cleaning label, and the citrus fiber-containing luncheon meat with the cleaning label comprises the following components in parts by weight: 70-85 parts of raw meat, 15-30 parts of drinking water, 1.5-2.2 parts of table salt, 1-5 parts of white granulated sugar, 0.4-1.0 part of spice, 2-5 parts of modified citrus fiber, 0-6 parts of starch, and 0.3-0.5 part of glutamine transaminase. In the modified citrus fiber, the mass content of pectin is 30%-50%; the esterification degree of the pectin is 10%-50%. According to the technical scheme, the problem that the addition amount of phosphate in luncheon meat in the related technology is too large is solved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing clean-label luncheon meat containing citrus fiber. Background Technology

[0002] Luncheon meat, a classic meat product, relies heavily on phosphates (such as sodium tripolyphosphate and sodium pyrophosphate) for its textural stability, water retention, and flavor. Phosphates improve water retention and texture by chelating metal ions and enhancing protein solubility. However, excessive use may lead to an imbalance in calcium and phosphorus metabolism in the human body. The World Health Organization (WHO) recommends a phosphorus intake of <700mg / day. However, commercially available luncheon meat products often contain 300-500mg of phosphorus per 100g, posing a risk of excessive intake and adverse health effects.

[0003] With the rise of the global "clean label" trend, strict restrictions have been imposed on the amount of phosphate added abroad. Traditional processes will face an urgent need for technological upgrades. Under the general trend of clean label foods, it is necessary to develop natural, nutritious and healthy ingredients that can replace phosphates in luncheon meat to reduce or eliminate the impact of some adverse components.

[0004] In clean-label luncheon meat products, reducing or eliminating phosphates can lead to poor texture and taste due to insufficient water retention in the raw meat, resulting in lower cooked yield and reduced quality, such as water loss during storage. Several new processing technologies have been proposed to reduce or replace phosphates in emulsified meat products, such as high-power ultrasonic treatment and high-pressure processing. However, large-scale industrial production remains limited due to high costs or poor taste. Therefore, developing natural and healthy functional ingredients to replace phosphates in luncheon meat is essential to meeting consumer demand. Current phosphate replacement solutions focus on the following areas, but all have significant limitations: 1. Single functional plant fibers (such as pea fiber and oat fiber): They only improve cooking loss through physical water retention and cannot simulate the ion chelation and protein cross-linking functions of phosphate, resulting in a decrease in product hardness. Experiments show that the hardness of the pea fiber group is 15%~20% lower than that of the phosphate group, and the slices are easy to break apart. 2. Colloidal compound (e.g., carrageenan + konjac gum): A high proportion of colloids is required to achieve gel strength, but excessive colloids will cause a negative "gelatinous" taste. In addition, the colloids have poor compatibility with meat protein, and are prone to water separation after high-temperature sterilization, with a cooking loss rate of >8%. 3. Enzymatic protein modification technology: The water-holding capacity of minced meat is improved by protease hydrolysis, but the enzymatic hydrolysis products are prone to producing bitter peptides, requiring the addition of flavor masking agents (such as yeast extract), which complicates the label ingredients and violates the clean label principle.

[0005] In existing technologies, luncheon meat additives cannot simultaneously achieve functionality, cleanliness, and processing adaptability; they can only partially mimic the water-holding or gelling functions of phosphates. Most colloids require high-temperature hydration, leading to increased processing energy consumption. Plant fibers generally have high crystallinity and limited water-holding capacity; adding too much can easily result in luncheon meat that is loose, mealy, and easily broken when sliced. To compensate for the functional deficiencies of a single component, multiple colloids, starches, or chemical additives (such as phosphorylated starch) need to be compounded, which increases the variety of additives and runs counter to the clean label concept. There is an urgent need for an additive that can replace phosphates and achieve clean label luncheon meat. Summary of the Invention

[0006] This invention proposes a method for preparing clean-label luncheon meat containing citrus fiber, which solves the problem of excessive phosphate addition in luncheon meat in related technologies.

[0007] The technical solution of the present invention is as follows: This invention proposes a clean-label luncheon meat containing citrus fiber, comprising the following components in parts by weight: 70-85 parts raw meat, 15-30 parts drinking water, 1.5-2.2 parts salt, 1-5 parts white sugar, 0.4-1.0 parts spices, 2-5 parts modified citrus fiber, 0-6 parts starch, and 0.3-0.5 parts transglutaminase; The modified citrus fiber contains 30% to 50% pectin by mass. The degree of esterification of the pectin is 10% to 50%.

[0008] Low-ester pectin preferentially binds to calcium released from myofibrillar proteins. 2+ / Mg 2+ It inhibits excessive protein aggregation, promotes myosin dissolution by altering the ionic environment, reducing ionic strength, or activating proteases, and enhances the gelation and water retention capacity of endogenous salt-soluble proteins in muscle. Therefore, it can replace the metal chelation effect of phosphate, making the minced meat product firm and elastic in texture and stable in water retention. It maintains the stability of myosin in a dissolved state during processing by forming a complex through pectin-protein electrostatics. Insoluble fibers adsorb free water through capillary effect, forming a thermally irreversible water-holding structure in conjunction with pectin gel.

[0009] As a further technical solution, the method for preparing the modified citrus fiber includes the following steps: A1. After soaking the citrus peel residue in water, drain the water to obtain pre-treated citrus peel residue. A2. After crushing the pretreated citrus peel residue, put it into water for water extraction, centrifugation, and collection of the upper slurry. A3. Pectinase treatment: Add water to the upper layer of slurry, adjust the pH to 3-4, add pectinase, and keep warm to obtain a mixture containing citrus fiber. A4. Precipitation and homogenization: The mixture containing citrus fiber is homogenized under high pressure, then concentrated by distillation, precipitated by adding ethanol, dried, and pulverized to obtain modified citrus fiber.

[0010] As a further technical solution, the soaking time is 10-20 minutes; Preferably, the soaking time is 15 minutes.

[0011] As a further technical solution, in step A2, the mass ratio of citrus peel residue to water is 1:30~40; Preferably, the mass ratio of citrus peel residue to water is 1:35.

[0012] As a further technical solution, in step A4, the mass ratio of the upper slurry to water is 1:3~5; Preferably, the mass ratio of the upper slurry to water is 1:4.

[0013] As a further technical solution, the pH during water extraction is 2-3; Preferably, the pH during water extraction is 2.5.

[0014] As a further technical solution, the centrifugation process is low-speed centrifugation, with a rotation speed of 1000~2000 r and a centrifugation time of 10~15 min.

[0015] As a further technical solution, the mass percentage of the upper slurry and pectinase is 100:0.002~0.004.

[0016] As a further technical solution, in step A2, the heat preservation temperature is 90℃; In step A4, the heat preservation temperature is 50~60℃; The distillation temperature is 45~60℃.

[0017] As a further technical solution, in step A5, the pressure of the high-pressure homogenization is 20~45MPa.

[0018] In this invention, high-pressure homogenization can unfold the structure of insoluble fibers in citrus fibers, increase the specific surface area of ​​the fibers, and form a three-dimensional network structure in the fiber skeleton of citrus fibers, which can increase the water holding capacity of luncheon meat by 25 to 40 times, greatly improve the water and oil retention capacity of minced meat products, and prevent phosphate-free minced meat products from releasing water and oil during the high-temperature sterilization stage.

[0019] As a further technical solution, the sedimentation time is 15~30 minutes.

[0020] This invention also proposes a method for preparing clean-label luncheon meat containing citrus fiber, comprising the following steps: S1. Raw material pretreatment: Raw meat: Remove bone fragments, blood, and tendons from the raw meat, then cut it to obtain pre-processed raw meat; Modified citrus fiber treatment: Modified citrus fiber and drinking water are mixed and homogenized under high pressure to obtain citrus fiber micronized slurry; S2. Mincing meat: Separate the lean and fatty parts of the pre-processed raw meat and mince them separately to obtain minced lean meat and pork fat. S3, Tumbling and Marinating: Add the citrus fiber micronized slurry and the remaining components of Clean Label Luncheon Meat except for spices and transglutaminase to the lean minced meat, stir and tumble, and marinate in the refrigerator. S4. Chopping and mixing: Divide the rolled and marinated minced meat into two equal portions. Refrigerate one portion as a spare minced meat, and add spices and transglutaminase to the other portion and chop and mix to obtain chopped minced meat. S5. Mixing and filling: Vacuum mix the prepared minced meat, pork fat and chopped minced meat, and then quickly fill the mixture. S6. Post-processing: After boiling the filled luncheon meat to the final setting point, slice, package, sterilize, and cool.

[0021] As a further technical solution, the pressure of the high-pressure homogenization in step S1 is 10~30MPa.

[0022] As a further technical solution, the chopping time is 3-5 minutes; The vacuum stirring time is 10-15 minutes.

[0023] As a further technical solution, the chopping temperature and stirring temperature are each independently ≤10℃; The filling temperature is ≤12℃; The boiling temperature is 85~90℃, and the boiling time is 15~30 minutes; The final shaping point is a luncheon meat core temperature ≥68℃; The sterilization temperature is 115℃, and the sterilization time is 15~25min.

[0024] The working principle and beneficial effects of this invention are as follows: 1. In this invention, citrus fiber with a pectin content of 30%–50% and an esterification degree of 10%–50% is obtained through low-speed centrifugation and the combined use of pectinase. The resulting citrus fiber with a pectin content of 30%–50% possesses the ability to chelate metal ions. Simultaneously, the low-ester pectin with an esterification degree of 10%–50% can promote the activity of endogenous myofibril-degrading enzymes, inducing myofibril breakage and thus increasing its solubility. This significantly enhances the elasticity and water retention capacity of minced meat products. Furthermore, the citrus fiber adsorbs free water through capillary action, forming a thermally irreversible water-holding structure with the pectin gel (cooking loss ≤8.5%). Through the synergistic effect of the low-esterified pectin component and the highly water-holding insoluble fiber component, a synergistic effect between the metal ion buffer system and the physical water-locking system is achieved, improving the application performance of citrus fiber and expanding its application areas in food. Therefore, the low-esterified pectin composite citrus fiber prepared by this invention can completely replace phosphates in minced meat products, achieving a breakthrough in the application of clean label products. 2. Citrus fiber has a very simple composition, relying on a single natural ingredient to replace the phosphate compound system, achieving the label claims of "phosphate-free", "natural dietary fiber", "clean label", etc.; reduced process cost: no additional colloids are needed, no equipment modification or additional equipment investment is required, and the centrifugation, enzymatic hydrolysis and high pressure shearing processes are compatible with existing production lines. Detailed Implementation

[0025] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0026] In the following examples and comparative examples, the conventional citrus fiber was purchased from Lemon Biotechnology Co., Ltd.

[0027] Example 1 Preparation of modified citrus fiber: A1. Pretreatment of citrus peel residue: Soak 10g of citrus peel residue in water for 15 minutes, then drain off the surface water. A2. Pectin extraction: Crush 10g of citrus peel residue and put it into 350g of water, adjust the pH to 2.5, and keep it at 90℃ for 1.5h. A3. Centrifugation: The citrus peel residue after pectin extraction in step A2 is put into a centrifuge and centrifuged at 1000r for 10 minutes. The upper slurry is collected for later use. A4. Pectinase treatment: Add water to the upper layer of slurry, adjust the pH to 3, add pectinase, and keep warm at 50℃ to obtain a mixture containing citrus fiber. The mass ratio of the upper layer of slurry to water is 1:4, and the mass ratio of the upper layer of slurry to pectinase is 100:0.002. A5. Precipitation and homogenization: The mixture obtained in step A4 is homogenized under high pressure of 20 MPa, then concentrated by distillation at 45°C, and 95% ethanol is added for precipitation. The precipitation time is 15 min, and the mixture is dried and pulverized to obtain modified citrus fiber. Preparation of luncheon meat: S1. Raw material pretreatment: Raw meat: Remove bone fragments, blood, tendons and other foreign objects from the raw meat, and cut it into small pieces; Modified citrus fiber treatment: 2 parts modified citrus fiber and 15 parts drinking water were mixed and processed by a high-pressure homogenizer at a homogenization pressure of 10 MPa to obtain citrus fiber micronized slurry. S2. Mincing meat: Place 70 portions of pre-treated raw meat into a meat grinder with a 13mm perforated plate for mincing. Separate the lean and fatty meat and mince them separately to obtain minced meat for later use. S3. Tumbling and marinating: Add 1.5 parts salt, 1 part white sugar and the citrus fiber micronized slurry prepared above to the lean meat raw material, stir evenly, place in a vacuum tumbler and tumble at low speed for 30 minutes, then place in a 4℃ refrigerator to marinate overnight. S4. Chopping: Divide the tumbled and marinated minced meat into two equal portions. Refrigerate one portion as a spare minced meat. Add 0.4 parts of spices and 0.3 parts of transglutaminase to the other portion and chop it at high speed for 3 minutes using a chopper while maintaining the chopping temperature at 10℃ to obtain the chopped minced meat. S5. Mixing and filling: Add the prepared minced meat, pork fat and chopped minced meat to the vacuum mixer and vacuum mix for 10 minutes until evenly mixed. Keep the mixing temperature at 10℃. After mixing, put the minced meat into the vacuum filling machine and keep the temperature at 12℃ for quick filling. S6. Post-processing: Place the packaged luncheon meat in 85℃ water for 30 minutes to set its shape until the center temperature of the luncheon meat reaches 68℃. Remove the packaged luncheon meat and slice it into 6cm*4cm*0.5cm thick slices weighing 40g using a slicer. Pack the slices into portable packaging bags and sterilize them at 115℃ for 15 minutes. After sterilization, place each slice of luncheon meat in ice water and cool it to room temperature quickly.

[0028] Example 2 Preparation of modified citrus fiber: A1. Pretreatment of citrus peel residue: Soak 10g of citrus peel residue in water for 15 minutes, then drain the surface water. A2. Pectin extraction: Crush 10g of citrus peel residue and put it into 350g of water, adjust the pH to 2.5, and keep it at 90℃ for 1.5h. A3. Centrifugal separation: Put the citrus peel residue after pectin extraction in step A2 into a centrifuge, centrifuge at a speed of 2000r for 15min, and collect the upper slurry for later use. A4. Pectinase treatment: Add water to the upper layer of slurry, adjust the pH to 4, add pectinase, and keep warm at 60℃ to obtain a mixture containing citrus fiber. The mass ratio of the upper layer of slurry to water is 1:4, and the mass ratio of the upper layer of slurry to pectinase is 100:0.004. A5. Precipitation and homogenization: The mixture obtained in step A4 is homogenized under high pressure of 45 MPa, then concentrated by distillation at 60°C, and 95% ethanol is added for precipitation. The precipitation time is 30 min, and the mixture is dried and pulverized to obtain modified citrus fiber. Preparation of luncheon meat: S1. Raw material pretreatment: Raw meat: Remove bone fragments, blood, tendons and other foreign objects from the raw meat, and cut it into small pieces; Modified citrus fiber treatment: 5 parts modified citrus fiber and 30 parts drinking water were mixed and processed by a high-pressure homogenizer at a homogenization pressure of 30 MPa to obtain citrus fiber micronized slurry; S2. Mincing meat: Place 85 portions of pre-treated raw meat into a meat grinder with a 13mm perforated plate for mincing. Separate the lean and fatty meat and mince them separately to obtain minced meat for later use. S3. Tumbling and marinating: Add 2.2 parts salt, 5 parts white sugar, 6 parts starch and the citrus fiber micronized slurry prepared above to the lean meat raw material. After stirring evenly, place it in a vacuum tumbler and tumble at low speed for 30 minutes. Then place it in a 4°C refrigerator to marinate overnight. S4. Chopping: Divide the tumbled and marinated minced meat into two equal portions. Refrigerate one portion as a spare minced meat. Add 1 part of spices and 0.5 part of transglutaminase to the other portion and chop it at high speed for 5 minutes with a chopper, keeping the chopping temperature at 8°C, to obtain the chopped minced meat. S5. Mixing and filling: Add the prepared minced meat, pork fat and chopped minced meat to the vacuum mixer and vacuum mix for 15 minutes until evenly mixed. Keep the mixing temperature at 8℃. After mixing, put the minced meat into the vacuum filling machine and keep the temperature at 10℃ for quick filling. S6. Post-processing: Place the packaged luncheon meat in 90℃ water for 15 minutes to set its shape until the center temperature of the luncheon meat reaches 70℃. Remove the packaged luncheon meat and slice it into 6cm*4cm*0.5cm thick slices weighing 40g using a slicer. Pack the slices into portable packaging bags and sterilize them at 115℃ for 25 minutes. After sterilization, place each slice of luncheon meat in ice water and cool it to room temperature quickly.

[0029] Example 3 Preparation of modified citrus fiber: A1. Pretreatment of citrus peel residue: Soak 10g of citrus peel residue in water for 15 minutes, then drain the surface water. A2. Pectin extraction: Crush 10g of citrus peel residue and put it into 350g of water, adjust the pH to 2.5, and keep it at 90℃ for 1.5h. A3. Centrifugation: The citrus peel residue after pectin extraction in step A2 is put into a centrifuge and centrifuged at a speed of 1500r for 12 minutes. The upper slurry is collected for later use. A4. Pectinase treatment: Add water to the upper layer of slurry, adjust the pH to 3.5, add pectinase, and keep warm at 55℃ to obtain a mixture containing citrus fiber. The mass ratio of the upper layer of slurry to water is 1:4, and the mass ratio of the upper layer of slurry to pectinase is 100:0.002. A5. Precipitation and homogenization: The mixture obtained in step A4 is homogenized under high pressure of 30 MPa, then concentrated by distillation at 50°C, and 95% ethanol is added for precipitation. The precipitation time is 20 min, and the mixture is dried and pulverized to obtain modified citrus fiber. Preparation of luncheon meat: S1. Raw material pretreatment: Raw meat: Remove bone fragments, blood, tendons and other foreign objects from the raw meat, and cut it into small pieces; Modified citrus fiber treatment: 3 parts modified citrus fiber and 20 parts drinking water were mixed and processed by a high-pressure homogenizer at a homogenization pressure of 20 MPa to obtain citrus fiber micronized slurry; S2. Mincing meat: Place 80 portions of pre-treated raw meat into a meat grinder with a 13mm perforated plate for mincing. Separate the lean and fatty meat and mince them separately to obtain minced meat for later use. S3. Tumbling and marinating: Add 2 parts salt, 3 parts white sugar, 3 parts starch and the citrus fiber micronized slurry prepared above to the lean meat raw material. After stirring evenly, place it in a vacuum tumbler and tumble at low speed for 30 minutes. Then place it in a 4°C refrigerator to marinate overnight. S4. Chopping: Divide the tumbled and marinated minced meat into two equal portions. Refrigerate one portion as a spare minced meat. Add 0.8 parts of spices and 0.4 parts of transglutaminase to the other portion and chop it at high speed for 4 minutes using a chopper while maintaining the chopping temperature at 8°C to obtain the chopped minced meat. S5. Mixing and filling: Add the prepared minced meat, pork fat and chopped minced meat to the vacuum mixer and vacuum mix for 12 minutes until evenly mixed. Keep the mixing temperature at 8℃. After mixing, put the minced meat into the vacuum filling machine and keep the temperature at 10℃ for quick filling. S6. Post-processing: Place the packaged luncheon meat in 88℃ water for 20 minutes to set its shape, until the center temperature of the luncheon meat reaches 70℃. Remove the packaged luncheon meat and slice it into 6cm*4cm*0.5cm thick slices weighing 40g using a slicer. Pack the slices into portable packaging bags and sterilize them at 115℃ for 20 minutes. After sterilization, place each slice of luncheon meat in ice water and cool it to room temperature quickly.

[0030] Example 4 The only difference between this comparative example and Example 1 is that, in the preparation of the modified citrus fiber, the homogenization pressure in the precipitation homogenization step is 15 MPa.

[0031] Example 5 The only difference between this comparative example and Example 1 is that, in the preparation of the modified citrus fiber, the homogenization pressure in the precipitation homogenization step is 5 MPa.

[0032] Comparative Example 1 The only difference between this comparative example and Example 1 is that in the preparation of the modified citrus fiber, the centrifugation step is high-speed centrifugation with a centrifuge speed of 3000 r.

[0033] Comparative Example 2 The only difference between this comparative example and Example 1 is that, in the preparation of the modified citrus fiber, the centrifugation step is high-speed centrifugation with a centrifuge speed of 5000 r.

[0034] Comparative Example 3 The only difference between this comparative example and Example 1 is that, in the preparation of the modified citrus fiber, the mass ratio of the upper slurry to pectinase in the pectinase treatment step is 100:0.001.

[0035] Comparative Example 4 The only difference between this comparative example and Example 1 is that the modified citrus fiber was replaced with conventional citrus fiber in the preparation of the luncheon meat.

[0036] Comparative Example 5 The only difference between this comparative example and Example 1 is that, in the preparation of luncheon meat, the modified citrus fiber is replaced with citrus fiber and pectin, wherein the mass ratio of citrus fiber to pectin is 7:3.

[0037] Comparative Example 6 The only difference between this comparative example and Example 1 is that, in the preparation of the luncheon meat, citrus fiber is replaced with pyrophosphate and tripolyphosphate, wherein the ratio of pyrophosphate to tripolyphosphate is 1:1.

[0038] The textural properties of the citrus fibers obtained in Examples 1-5 and Comparative Examples 1-5 were tested, and the results are shown in Table 1.

[0039] Texture testing method: Prepare a 4% slurry by mixing modified citrus fiber with water, cut it for 4 minutes at 3000r / min using a food processor, put it into a 100ml test bottle, let it stand for 4 hours, and then test the hardness and elasticity of the texture using a texture analyzer. Texture analyzer parameters: Probe P36R, Test mode: Downward pressure mode; Trigger force: 5g; Test speed: Pre-test speed: 1mm / s, In-test speed: 1mm / s, Side-back speed: 10mm / s; Methods for testing pectin content and degree of esterification: 1. Weigh 5g of the sample and place it in a beaker. Add 100mL of hydrochloric acid-ethanol solution and stir for 10min. Filter the sample through a G3 sintered glass funnel dried to constant weight (m0). After vacuum filtration, wash the sample 6 times with 15mL of hydrochloric acid-ethanol solution each time. Then rinse the sample several times with ethanol solution until the filtrate is free of chloride ions. Finally, rinse the sample with 20mL of anhydrous ethanol and filter the sample. Dry the sample at 105℃ for 2h. After cooling, weigh the sample (m1) to obtain the dried sample. 2. Accurately weigh 1 / 10 of the dried sample and transfer it to a 250 mL stoppered conical flask. Moisten the flask with 2 mL of anhydrous ethanol, add 100 mL of freshly boiled and cooled water, and stopper the flask. Rotate the flask occasionally until the sample is completely dissolved. Add 5 drops of phenolphthalein indicator and titrate with 0.1 mol / L sodium hydroxide standard titrant. Titrate until the pink color does not fade for 30 seconds, and record the volume of 0.1 mol / L sodium hydroxide standard titrant consumed, V1 (initial titration). 3. Add 20.0 mL of 0.5 mol / L sodium hydroxide solution, stopper the bottle, shake vigorously, and let stand for 15 min. Add 20.0 mL of 0.5 mol / L hydrochloric acid standard titration solution, shake until the pink color disappears, and then titrate with 0.1 mol / L sodium hydroxide standard titration solution, shaking vigorously until the weak pink color persists for 30 s as the endpoint. Record the volume V2 (saponification titration degree) of 0.1 mol / L sodium hydroxide standard titration solution consumed. Pectin content is calculated as total galacturonic acid content x2, which is calculated using the following formula: , In the formula: X2—Total galacturonic acid content (%); V1—Initial titer, in milliliters (mL); V2—Saponification titer, in milliliters (mL); m——1 / 10 of the total mass of the sample after drying and removing ash, i.e. 0.1*(m1-m0), in milligrams (mg). The degree of pectin esterification is calculated using the following formula: , In the formula: V1—Initial titer, in milliliters (mL); V2 – Saponification titer, in milliliters (mL).

[0040] Table 1. Results of Citrus Fiber Performance Tests

[0041] By comparing the data from Examples 1-3 and Comparative Examples 1-3, the pectin content in the citrus fibers prepared in Examples 1-3 was 30%-50% and the esterification degree of the pectin was 10%-50%. At this time, the hardness and elasticity of the citrus fibers were higher than those of Comparative Examples 1-3. The esterification degree of the pectin in the citrus fibers prepared in Comparative Examples 1-2 was the same as that in Example 1, but the pectin content was higher than that in Example 1. At this time, although the elasticity of the citrus fibers was not affected, the hardness was significantly reduced compared to Example 1. The pectin content in the citrus fibers prepared in Comparative Example 3 was the same as that in Example 1, but the esterification degree of the pectin was higher than that in Example 1. At this time, the hardness and elasticity of the citrus fibers were lower than those of Example 1. Therefore, when the pectin content in the citrus fibers is 30%-50% and the esterification degree of the pectin is 10%-50%, the hardness and elasticity of the citrus fibers can be effectively improved.

[0042] By comparing the data from Examples 1 and 4-5, it was found that the hardness and elasticity of the citrus fiber produced by high-pressure homogenization in Example 1 were significantly improved compared to Examples 4-5, indicating that high-pressure homogenization can significantly improve the hardness and elasticity of citrus fiber.

[0043] By comparing the data from Example 1 and Comparative Examples 4-5, the citrus fiber prepared in this application has higher hardness and elasticity.

[0044] The luncheon meats prepared in Examples 1-5, Comparative Examples 1-4, and Comparative Example 6 were tested respectively, and the results are shown in Table 2.

[0045] Water-holding capacity test: The luncheon meat sample was cut into 8mm×8mm small cubes, and its moisture content was measured using a rapid moisture analyzer. Ten small cubes were tested each time, and three sets of parallel samples were tested. Texture retention rate: Judgment: Take 3 groups of luncheon meat samples after high-temperature sterilization, 10 slices in each group. After opening the packaging, observe the integrity and surface flatness of the meat slices. If the broken or chipped area exceeds 2mm×2mm, it is judged as incomplete. If the surface is uneven or has a grainy feel, it is judged as unqualified for flatness. Calculation: Number of intact and smooth luncheon meat samples / 10 * 100%; Freeze-thaw stability test: The sterilized luncheon meat samples were divided into groups of 10 and frozen in a -18℃ freezer for 24 hours, then thawed at room temperature for 5 hours. After repeated freeze-thaw cycles 3 times, the water content was checked. A water content of 1-3g was considered slight water separation, 3-5g was considered water separation, and >5g was considered significant water separation.

[0046] Table 2 Performance Tests of Luncheon Meat

[0047] The data in Table 2 shows that in Examples 1-3, the addition of citrus fiber with a pectin content of 30%-50% and a pectin esterification degree of 10%-50% during the preparation of luncheon meat resulted in luncheon meat with similar texture retention and freeze-thaw stability as Comparative Example 6, which added pyrophosphate and tripolyphosphate. This indicates that adding citrus fiber with a pectin content of 30%-50% and a pectin esterification degree of 10%-50% during the preparation of luncheon meat can replace phosphate, achieving "clean label" status without affecting the taste and texture of the luncheon meat.

[0048] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A clean-label luncheon meat containing citrus fiber, characterized in that, It includes the following components by weight: 70-85 parts raw meat, 15-30 parts drinking water, 1.5-2.2 parts salt, 1-5 parts white sugar, 0.4-1.0 parts spices, 2-5 parts modified citrus fiber, 0-6 parts starch, and 0.3-0.5 parts transglutaminase; The modified citrus fiber contains 30% to 50% pectin by mass. The degree of esterification of the pectin is 10% to 50%.

2. The clean label luncheon meat containing citrus fiber according to claim 1, characterized in that, The method for preparing the modified citrus fiber includes the following steps: A1. After soaking the citrus peel residue in water, drain the water to obtain pre-treated citrus peel residue. A2. After crushing the pretreated citrus peel residue, put it into water, extract it by water, keep it warm, centrifuge it, and collect the upper slurry. A3. Pectinase treatment: Add water to the upper slurry, adjust the pH to 3-4, add pectinase, and keep warm to obtain a mixture containing citrus fiber. A4. Precipitation and homogenization: The mixture containing citrus fiber is homogenized under high pressure, then concentrated by distillation, precipitated by adding ethanol, dried, and pulverized to obtain modified citrus fiber.

3. The clean label luncheon meat containing citrus fiber according to claim 2, characterized in that, The pH during water extraction is 2-3.

4. The clean label luncheon meat containing citrus fiber according to claim 2, characterized in that, The centrifugation process is low-speed centrifugation, with a rotation speed of 1000~2000 r and a centrifugation time of 10~15 min.

5. A clean-label luncheon meat containing citrus fiber according to claim 2, characterized in that, The mass ratio of the upper slurry to pectinase is 100:0.002~0.

004.

6. A clean-label luncheon meat containing citrus fiber according to claim 2, characterized in that, In step A2, the insulation temperature is 90°C; In step A3, the insulation temperature is 50~60℃; The distillation and concentration temperature is 45~60℃.

7. A clean-label luncheon meat containing citrus fiber according to claim 2, characterized in that, In step A4, the pressure of the high-pressure homogenization is 20~45MPa.

8. A method for preparing a clean-label luncheon meat containing citrus fiber, used to prepare the clean-label luncheon meat containing citrus fiber as described in any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Raw material pretreatment: Raw meat: Remove bone fragments, blood, and tendons from the raw meat, then cut it to obtain pre-processed raw meat; Modified citrus fiber treatment: Modified citrus fiber and drinking water are mixed and homogenized under high pressure to obtain citrus fiber micronized slurry; S2. Mincing meat: Separate the lean and fatty parts of the pre-processed raw meat and mince them separately to obtain minced lean meat and pork fat. S3, Tumbling and Marinating: Add the citrus fiber micronized slurry and the remaining components of Clean Label Luncheon Meat except for spices and transglutaminase to the lean minced meat, stir and tumble, and marinate in the refrigerator. S4. Chopping and mixing: Divide the rolled and marinated minced meat into two equal portions. Refrigerate one portion as a spare minced meat, and add spices and transglutaminase to the other portion and chop and mix to obtain chopped minced meat. S5. Mixing and filling: Vacuum mix the prepared minced meat, pork fat and chopped minced meat, and then quickly fill the mixture. S6. Post-processing: After boiling the filled luncheon meat to the final setting point, slice, package, sterilize, and cool.

9. A method for preparing a clean-label luncheon meat containing citrus fiber according to claim 8, characterized in that, In step S1, the pressure of the high-pressure homogenization is 10~30MPa.

10. A method for preparing a clean-label luncheon meat containing citrus fiber according to claim 8, characterized in that, The chopping temperature and stirring temperature are each independently ≤10℃; The filling temperature is ≤12℃; The boiling temperature is 85~90℃, and the boiling time is 15~30 minutes; The final shaping point is a luncheon meat core temperature ≥68℃; The sterilization temperature is 115℃, and the sterilization time is 15~25min.

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