CN112715744A

CN112715744A - Green preparation method of functional protein powder and product

Info

Publication number: CN112715744A
Application number: CN202011571635.9A
Authority: CN
Inventors: 张宇昊; 张榉; 戴宏杰; 朱瀚昆; 马良
Original assignee: Southwest University
Current assignee: Southwest University
Priority date: 2020-12-27
Filing date: 2020-12-27
Publication date: 2021-04-30

Abstract

The invention relates to a green preparation method of functional protein powder and a product, the method takes pigskin as a raw material, and comprises 7 procedures of pretreatment, short-time precooking, mincing, degreasing, cleaning, draining, drying and superfine grinding, wherein a degreasing reagent is sucrose fatty acid ester, is different from a traditional degreasing reagent (such as an organic reagent), has strong biodegradability, is easy to treat and has no pollution to the environment. In addition, the method has low requirements on equipment, consumes less energy, can be used for industrial production, and is a green process which has no pollution and saves energy. The pigskin protein powder produced by the process is white powder and is easily dispersed in cold water (0-10 ℃). The method retains the triple helix structure of collagen molecules in the pigskin in the treatment process, so that the prepared gel has good properties such as hardness, elasticity and cohesiveness, can be applied to the meat product processing process to replace food additives such as thickening agents and the like, improves the taste and quality of the meat product, and is beneficial to developing the action of 'clean labels' of food.

Description

Green preparation method of functional protein powder and product

Technical Field

The invention particularly relates to a green preparation method of functional protein powder and a product.

Background

In recent years, the concept of clean label, originating in the uk, has become a major trend in the food industry. The content of the "clean label" mainly includes the following aspects: 1. the components of the product are natural and organic and do not contain artificial additives and preservatives; 2. the product ingredients are specific to the consumer; 3. the simpler the product components, the less the product components, the better; 4. the product ingredients do not contain chemical components which are difficult to understand; 5. the simpler the product manufacturing process, the shorter the product, the better. The clean label requires little to no food additives in the label of the food product, i.e. little or no food additives are suggested in the food. And the forty-eighth item in chapter five "supervision management" of food marking supervision management method is written to: the food production operator is encouraged to perform cleaning labeling activities with minimal or no food additives. Meanwhile, related surveys show that the consumer acceptance of the clean label food is higher.

In the meat product processing, thickening agents and emulsifying agents are commonly used for improving the flavor and texture of the meat product, and have the functions of preserving water and enhancing elasticity. However, the addition of food additives to food does not conform to the concept of a clean label, so it is of great importance to find alternatives thereto. China is the first big producing and consuming nation of pork in the world, and a large amount of pigskin is generated in the slaughtering and pork processing processes of live pigs, so that the utilization is urgently needed. Moisture, fat, minerals and protein are the main components of pigskin, and the protein content is about 33%, wherein the collagen content is 87.8%. The collagen has excellent gelling property and emulsifying property, and has the potential of replacing some food additives (such as an emulsifier, a thickener and the like) in meat products. At present, no research on the preparation of pigskin into powder for replacing a thickening agent or an emulsifying agent used in meat product processing is made at home, on one hand, the dispersibility of most similar products existing on the market under certain specific conditions (such as cold water) is poor, the requirements of environmental conditions in meat product processing cannot be matched, on the other hand, the triple helix structure of collagen molecules is damaged in the processing process, and the functional properties such as gel property, emulsifying property and the like are weak. In addition, the similar products (including foreign functional animal protein) use acid, alkali, organic reagent and the like in the preparation process, cause pollution to the environment and are not in accordance with the concept of green production. Therefore, the green preparation method of the functional protein powder and the product have important significance for developing label cleaning actions.

Disclosure of Invention

In view of the above, an object of the present invention is to provide a functional protein powder; the second purpose is to provide a green preparation method of functional protein powder, which has simple process and is environment-friendly.

In order to achieve the purpose, the invention provides the following technical scheme:

1. a green preparation method of functional protein powder comprises the following steps:

step (1) pretreatment: taking pigskin as a raw material, preliminarily cleaning the pigskin by using water, and scraping a pigskin grease layer;

step (2) short-time precooking: precooking Corii Sus Domestica with boiling water for a short time, taking out, further removing oil layer, rinsing with warm water, taking out, cooling in normal temperature water, and draining;

mincing in step (3): putting the pigskin treated in the step (2) into a meat grinder to grind so as to obtain pigskin blocks;

degreasing in step (4): adding the pigskin blocks treated in the step (3) into degreasing fluid according to a certain feed-liquid ratio (w: v), and performing ultrasonic-assisted degreasing;

and (5) cleaning and draining: washing the pigskin blocks treated in the step (4) with water and draining;

and (6) drying: putting the pigskin blocks treated in the step (5) into an oven for drying;

step (7) superfine grinding: and (4) carrying out superfine grinding on the dried pigskin blocks obtained by the treatment in the step (6) to obtain powder, namely functional protein powder.

Preferably, in the step (2), the boiling water precooking treatment specifically comprises: and (3) pre-boiling the pigskin in boiling water for 4-10 min, wherein the temperature of warm water for rinsing is 40-50 ℃, and the temperature of normal temperature water is 10-25 ℃. The boiling water treatment time is not suitable to be too long, so that the aims of destroying the fiber structure of the pigskin and maintaining the integrity of the collagen triple-helix structure are fulfilled.

Preferably, in the step (3), the size of the pigskin obtained after mincing is 2-5 mm × 2-5 mm, and the size is beneficial to further degreasing treatment, so that the pigskin can be fully contacted with degreasing fluid.

Preferably, in the step (4), the degreasing solution is 0.03-0.06% of sucrose fatty acid ester solution; the material-liquid ratio is 1: 2-1: 3 (w: v); the ultrasonic degreasing time is 20-60 min, the ultrasonic temperature is 50-70 ℃, and the ultrasonic power is 100-150W; the degreasing solution can be replaced for 1-2 times during degreasing; the sucrose fatty acid ester is an emulsifier which is allowed to be added into food by national standard, can replace the traditional degreasing reagent (such as organic reagent), and has no problems of environmental pollution and residual hazard in the using process; the ultrasonic wave is used as an auxiliary treatment of the degreasing process, is helpful for opening the pigskin structure, and promotes the outward migration of fat in the pigskin to be combined with the emulsifier.

Preferably, in the step (6), the drying temperature is 40-70 ℃, the drying time is 8-24 hours, and it should be noted that the drying temperature cannot exceed 70 ℃, so that the triple helix structure of the collagen in the pigskin is prevented from being damaged by high temperature.

Preferably, in the step (7), the superfine grinding time is 50-90 min; it should be noted that the pulverizing time is not too short, otherwise the larger particle size of the obtained powder will affect the using effect.

The functional protein powder prepared by the method.

The invention has the beneficial effects that: the invention provides a green preparation method of functional protein powder and a product, and the method is characterized in that pigskin is pretreated and degreased, and then is dried and superfine-crushed to obtain the functional protein powder. The method uses pigskin as raw material, has wide source, and improves additional value of pigskin. The preparation process is simple, the needed degreasing agent is biodegradable, the requirement on the used equipment is not high, the energy consumption is low, the industrial large-scale production can be carried out, and the preparation process is an environment-friendly production process. The collagen molecules in the pigskin are not decomposed into small molecular peptides in the treatment process, but the triple helix structure of the collagen molecules is kept, so that the collagen molecules have good properties such as gel strength, elasticity and cohesiveness. After the product is prepared into 5 percent gel, the gel strength is superior to that of gel with the same concentration prepared by foreign functional animal protein (reference substance). The functional protein powder produced by the method is white powder, is easily dispersed in cold water (0-10 ℃) and is matched with the low-temperature environment condition required in the meat product processing process. Therefore, the functional protein powder prepared by the method can be applied to the processing process of meat products, replaces part of food additives, improves the quality and the taste of the meat products, is close to the concept of 'clean labels', and can produce meat products with taste and nutrition labels accepted by consumers.

Drawings

Fig. 1 is an appearance photograph of three examples of functional protein powder.

FIG. 2 is a photograph showing the dispersion of three examples of the functional protein powder in water.

FIG. 3 is a diagram of electrophoresis results of three examples of functional protein powder and a reference substance, which are bands of protein marker, foreign reference substance, functional protein powder dried by a 40 ℃ oven, functional protein powder dried by a 55 ℃ oven, and functional protein powder dried by a 70 ℃ oven from left to right.

FIG. 4 is a photograph showing the gel formation of the functional protein powder of three examples and the reference substance.

Fig. 5 is a photograph of a chopping test with functional protein powder example 3 added to meat emulsion.

Fig. 6 is a photograph of the addition of functional protein powder example 3 to an emulsified sausage.

Detailed Description

In order to better understand the present invention, the following examples are further provided to illustrate the present invention, but the present invention is not limited to the following examples.

Example 1

Preparing functional protein powder.

(1) Pretreatment: taking pigskin as a raw material, preliminarily cleaning the pigskin by using water, and scraping a pigskin grease layer;

(2) short-time pre-cooking: pre-cooking Corii Sus Domestica with boiling water for 5 min, taking out, further removing oil layer, rinsing with 45 deg.C warm water for 2 times, taking out, placing in 15 deg.C water, and draining;

(3) and (3) mincing: mincing the pigskin treated in the step (2) by a meat mincer to obtain pigskin blocks with the size of 2-5 mm multiplied by 2-5 mm;

(4) degreasing: and (4) mixing the pigskin blocks treated in the step (3) according to the proportion of 1: adding 0.06% sucrose fatty acid ester solution into the mixture at a material-to-liquid ratio (W: v) of 2.5, ultrasonic defatting at 60 deg.C for 20 min, and power of 120W, and replacing defatting solution every 10 min;

(5) cleaning and draining: washing the pigskin blocks treated in the step (4) with water and draining;

(6) and (3) drying: putting the pigskin blocks treated in the step (5) into an oven, and drying for 24 hours at the temperature of 40 ℃ to obtain dried pigskin blocks;

(7) superfine grinding: and (4) carrying out superfine grinding on the dried pigskin blocks obtained by the treatment in the step (6) for 60 min to obtain powder, namely functional protein powder.

Example 2

Preparing functional protein powder.

(6) and (3) drying: putting the pigskin blocks treated in the step (5) into an oven, and drying for 12 hours at the temperature of 55 ℃ to obtain dried pigskin blocks;

Example 3

Preparing functional protein powder.

(6) and (3) drying: putting the pigskin blocks treated in the step (5) into an oven, and drying for 8 hours at 70 ℃ to obtain dried pigskin blocks;

Testing the fat content of the functional protein powder prepared by the method:

the results in table 1 show that the fat content of the product after degreasing by using the sucrose fatty acid ester solution can reach below 3%, and is significantly lower than that of the reference product, which indicates that the solvent used in the method can combine most of the fat in the pigskin, and the ultrasonic treatment promotes the opening of the fiber structure of the pigskin and the outward migration of the fat in the pigskin, thereby promoting the combination of the fat and the emulsifier and achieving the purpose of removing the fat in the pigskin.

Table 1: fat content of functional pigskin protein powder

Note: the letters a, b, c, d in the table are indicative of significant differences between different samples.

And (3) testing the electrophoresis of the prepared functional protein powder:

as can be seen from FIG. 3, most of the components of the pigskin protein powder obtained by the invention are the same as those of the foreign reference substance, the pigskin protein powder and the foreign reference substance have obvious alpha and beta bands, and the proportion of the high molecular weight component is obviously higher than that of the low molecular weight component, which indicates that the pigskin protein powder is the same as the foreign reference substance, and the alpha and beta chains of the collagen and the triple helix structure formed by the alpha and beta chains are reserved in the processing process. The band around 200 kDa of relative molecular mass is beta chain, and the two bands around 120 kDa are respectively alpha₁And alpha₂The fact that the product shows slightly less bands below 120 kDa than the control indicates that the low molecular weight component of the product may be slightly less than the low molecular weight component of the control, i.e. the high molecular weight component of the product may be slightly more than the high molecular weight component of the control, and therefore the product may retain more triple helical structure of collagen molecules during treatment than the control.

Testing the TPA of the gel made from the above functional protein powder:

the results in table 2 show that the gel hardness, chewiness, cohesiveness, elasticity and resilience of the pigskin protein powder prepared by the novel preparation method are all significantly greater than those of the foreign reference substance, which indicates that the functional pigskin protein powder has better gelability than the foreign reference substance, and possibly more triple-helix structures are retained in the preparation method, which is consistent with the electrophoresis result. The outstanding gel property of the functional protein powder provides a basis for the application of the functional protein powder in meat products, and shows that the product obtained by the novel preparation method has the potential of replacing part of food additives.

Table 2: TPA detection table of gel

TABLE 2

Testing the functional protein powder in example 3 was applied to minced meat chopping emulsification:

as can be seen from fig. 5, the addition of example 3 to the meat emulsion resulted in chopped meat emulsion having a surface with a certain gloss, which was relatively smooth, and an increased consistency of the meat emulsion filling. As can be seen from FIG. 6, the sensory effect of the finished product obtained by adding the functional protein powder into the emulsified sausage is improved, which indicates that the functional protein powder can improve the quality of the sausage with the same comparison product.

Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.

Claims

1. The green preparation method of the functional protein powder is characterized by comprising the following steps:

2. The method according to claim 1, wherein in the step (2), the boiling water precooking treatment is specifically: the pigskin is put into boiling water for pre-boiling for 4-10 min, the temperature of warm water for rinsing is 40-50 ℃, and the temperature of normal temperature water is 10-25 ℃; the boiling water treatment time is not suitable to be too long, so that the aims of destroying the fiber structure of the pigskin and maintaining the integrity of the collagen triple-helix structure are fulfilled.

3. The method of claim 1, wherein in step (3), the size of the minced pigskin is 2-5 mm x 2-5 mm, which is helpful for further degreasing treatment, so that the pigskin can be fully contacted with the degreasing fluid.

4. The method of claim 1, wherein in step (4), the degreasing fluid is a 0.03% to 0.06% sucrose fatty acid ester solution; the material-liquid ratio is 1: 2-1: 3 (w: v); the ultrasonic degreasing time is 20-60 min, the ultrasonic temperature is 50-70 ℃, and the ultrasonic power is 100-150W; the degreasing solution can be replaced for 1-2 times during degreasing; the sucrose fatty acid ester is an emulsifier which is allowed to be added into food by national standard, can replace the traditional degreasing reagent (such as organic reagent), and has no problems of environmental pollution and residual hazard in the using process; the ultrasonic wave is used as an auxiliary treatment of the degreasing process, is helpful for opening the pigskin structure, and promotes the outward migration of fat in the pigskin to be combined with the emulsifier.

5. The method of claim 1, wherein in the step (6), the drying temperature is 40-70 ℃ and the drying time is 8-24 h, and the drying temperature is not higher than 70 ℃ to avoid the high temperature from damaging the triple helix structure of the collagen in the pigskin.

6. The method according to claim 1, wherein in the step (7), the micronization time is 50-90 min; it should be noted that the pulverizing time is not too short, otherwise the larger particle size of the obtained powder will affect the using effect.

7. Functional protein powder prepared by the method of any one of claims 1 to 6.