CN116420852A - 一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法 - Google Patents
一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法 Download PDFInfo
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Abstract
本发明提供一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法。该技术能够有效的提高猪肉肠的凝胶性能,该方法包括以下步骤:(1)蛋清蛋白/卡拉胶复合物的制备;(2)高凝胶性猪肉肠的制备。本发明基于卡拉胶分子上的硫酸基团与蛋清蛋白分子上的氨基静电的复合带来的高凝胶性。一方面蛋白‑多糖复合体系具有热量低、口感好、增加饱腹感等特点,可模拟猪肉中脂肪的口感;另一方面蛋清蛋白与卡拉胶静电复合提供了优异的质构特性,可以显著提高肉肠的凝胶性能(硬度、弹力、持水能力),降低生产成本。本发明将蛋清蛋白、卡拉胶复合体应用于肉肠的制备中,突破了肉品凝胶品质难以调控的技术瓶颈,拓宽了健康型肉品领域的市场。
Description
技术领域
本发明属于肉肠制品加工技术领域,具体涉及一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法。
背景技术
肉类加工业一直是中国食品行业的重要支柱,其中肉肠口味特别、营养价值极高,深受广大消费者的青睐。但是由于肉肠产品生产技术较为滞后,缺乏自主开发的技术和设备,导致肉品的凝胶性能较低且不易掌控,这严重限制了肉肠制品的大规模生产与销售。具体表现为:传统的猪肉肠会因高温处理而导致蛋白结构遭到破坏,其凝胶性能显著下降;也会因贮藏等过程而导致蛋白质降解,交联能力减弱,进而导致肉肠的凝胶强度下降等现象。上述现象难以满足食品加工需求,成为制约肉肠类产品发展的重要瓶颈。因此,有必要开发一种具有高凝胶性的肉肠制品。
目前,常用改善猪肉肠凝胶特性的方法有:(1)化学改性:主要包括肌纤蛋白质的糖基化和磷酸化,使蛋白子构象发生改变,改变了蛋白聚集行为,从而提高肉肠制品的凝胶强度;(2)物理改性:利用微波辅助法、电磁场和电场加工技术等方法,辅助改善蛋白的构象及空间结构进而增强其凝胶特性;(3)酶法改性:谷氨酰胺转氨酶(TG酶)是重组肉类加工中的一种重要添加剂,现有技术中,为提高肉制品的凝胶品质,添加谷氨酰胺转氨酶(TG酶)可改变蛋白质-蛋白质网络交联度,从而提高肉制品的凝胶强度;(4)添加外源性物质:如蛋白类、多糖类、畜血等增稠剂。增稠剂作为食品添加剂,具有增稠、稳定、胶凝、保水等作用。目前市场所采用的增稠剂主要为动物血粉猪血或牛血,还有一些新原材料,如鸡血粉、乳清蛋白粉、大豆分离蛋白粉等。但是在实际的生产中化学改性如对肉肠制品进行糖基化反应会使产品品质严重劣化,并且通过物理改性肉肠制品在工业应用中存在极大的能源损耗,制约生产成本;在肉肠中加入市面上的增稠剂存在成本较高、致凝含量最低等缺点。因此,需要寻找更好的方法来改善猪肉肠凝胶特性,使其可以更好地适用于工业化生产。
蛋清蛋白是鸡蛋中的主要蛋白,蛋白质含量丰富,营养价值高。蛋清蛋白含有二硫键,可形成以共价键支撑的凝胶网络,且遇热后会凝固成白色固体,具有较好的胶凝特性。蛋清蛋白的胶凝性的形成不仅可以改进食品形态和质地,而且在提高食品的持水力、黏稠度、粒子黏结性等方面均有很好的效果。因此常被用作烘焙制品、肉制品以及面制品等食品品质改良的原料。卡拉胶是一种亲水性的硫酸化多糖,它能与蛋白质形成均一的凝胶,其分子的硫酸基团可以直接与蛋白质分子中的氨基结合,或通过Ca2+等二价阳离子与蛋白质分子上的羧基结合,形成复合物。微量的卡拉胶与蛋白质络合,可提供相当好的组织结构,使产品具有细腻、弹性好、切片性好、韧脆适中、嫩滑爽口的特性。不但能提高产品质量与档次,而且可以提高产品出品率,降低生产成本。
中国专利CN 110437626 A公布了一种蛋清蛋白-卡拉胶复合膜及其制备方法和应用。所述制备方法包括如下步骤:将κ-卡拉胶溶于去离子水中,搅拌后向其中添加蛋清蛋白和甘油,再进行进一步的加热和冷却操作,得到所需的蛋清蛋白-卡拉胶复合膜。该发明将卡拉胶与蛋清蛋白复合成膜,改善蛋白质基可食膜与卡拉胶基可食膜的缺点,拓展可食膜的应用范围。
中国专利CN110101029A公布了一种高蛋白素肉肠及其加工方法,所述制备方法包括如下步骤:蛋清液的制备、食用胶液的制备、辅材的处理、调料汁的制备、素肉肠馅的调制、灌装、蒸煮熟化、包装贮藏。通过使蛋清蛋白与特有比例的刺槐豆胶、卡拉胶和魔芋胶充分复合,可充分发挥较好的乳化、质构特性,使得产品不仅具备高蛋白、低脂低胆固醇特性,而且色泽、口感和风味佳,成本也比肉类香肠低。
浙江工商大学硕士论文“禽类蛋白质与κ-卡拉胶相互作用及其复合物对姜黄素包载作用研究”研究了两种来自于鸡蛋蛋清中的蛋白质,分别是卵白蛋白(OVA)和溶菌酶(LYS)与κ-卡拉胶(CRG)形成的静电复合物对植物多酚姜黄素(CUR)的包载作用。将蛋白与多糖充分复合,形成可溶性OVA/CRG和LYS/CRG复合物,并利用其对水溶性、稳定性较差的CUR进行包载,研究表明卵白蛋白(OVA)和溶菌酶(LYS)与κ-卡拉胶(CRG)形成的复合物提升了对CUR的包载能力,旨在开发禽类蛋白质的胶凝性、增稠和乳化等功能性质,进一步扩展禽类蛋白在食品体系中的应用领域。
由此可见,现有技术中,有一些将蛋清蛋白-卡拉胶用于食品或药品中的技术记载,但是并没有如何利用蛋清蛋白-卡拉胶来制备高凝胶性猪肉肠的相关技术。
发明内容
为解决上述技术问题,本发明提供一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,从而生产出一种多糖-蛋白复合的高凝胶性猪肉肠。
本发明所提一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,通过以下步骤实现:首先,制备10%的蛋清蛋白溶液;之后,配置蛋清蛋白/卡拉胶复合溶液;最后,制备蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。制备蛋清蛋白/卡拉胶复合的猪肉肠在80℃水浴锅,加热30min得到的复合的猪肉肠具有极高的凝胶特性,相较于传统的猪肉肠,其硬度从1830.25±51.25g提升至3024.25±70.25g,提高了65.2%;其咀嚼性从1116.40±23.20g提升至2078.95±34.45g,提高了86.2%;其弹力从0.90提升至0.92±0.01,提高了2.2%;其内聚性从0.67g提升至0.76±0.01,提高了13.4%;其持水能力从73.61±1.41%提升至77.36±0.75%,提高了5.1%。总体而言,蛋清蛋白/卡拉胶复合的高凝胶性猪肉肠凝胶结构更加均一、致密,凝胶性能整体得到大幅提高,突破了肉品风味和凝胶品质难以控制的技术瓶颈。
对所述制备10%的蛋清蛋白溶液(10%),包括:将30g蛋清蛋白粉加入300mL的去离子水中,常温下磁力搅拌1h溶解,4℃静置12h使蛋白充分水合,随后将溶液在10,000rpm离心20min,去除不溶物。
所述配置蛋清蛋白/卡拉胶复合溶液,包括:控制添加适量卡拉胶,使得形成卡拉胶与蛋清蛋白的质量比为20:1的复合溶液,混合持续搅拌1h,使蛋白与多糖充分复合。
所述制备蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠,包括:准备猪瘦肉1kg,猪背膘0.5kg,切碎以备后续使用。按照猪瘦肉60%,猪背膘20%,冰水/蛋清蛋白-卡拉胶复合溶液20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%的质量占比,将原料混合后在4℃的条件下腌制12h,搅拌均匀,随后在真空搅拌机中进行重复4次,平均一次30s的斩拌操作,斩拌过程中不断加入冰水与非肉蛋白粉末。斩拌后的肉糊在灌装机下填入肠衣,随后将肠衣放进80℃水浴锅,水浴30min,取出后室温下冷却2h,即可得到蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。
本发明的有益效果在于:
与传统猪肉肠相比,本发明制备过程简单快捷,可以在大规模生产过程中有效降低能耗从而降低生产成本。
将蛋清蛋白与卡拉胶有效复合得到的高凝胶性猪肉肠,在提高肉肠硬度、咀嚼性、内聚性、弹力、持水性的同时,保证了猪肉肠的安全性。
有效地得到了一种改善猪肉肠凝胶特性的方法,蛋清蛋白/卡拉胶作为一种凝胶剂有效缓解传统的猪肉肠因蛋白质降解而导致的凝胶强度下降等现象,突破了肉品风味和凝胶品质难以调控的技术瓶颈。
该高凝胶性的猪肉肠具有高度均一、致密的结构,在功能性食品、脂肪替代物、健康型肉制品等方面有着一定的潜在价值。
附图说明
附图1本工艺技术路线图
附图2为实例所得对照和蛋清蛋白/卡拉胶复合的香肠的放大400倍的微观结构的光学显微镜图
附图3为实例所得对照和蛋清蛋白/卡拉胶复合的香肠的放大100倍的微观结构的扫描电镜图
具体实施方式
为了更好的解释本发明,以便于理解,下面通过具体实施方式,对本发明作详细描述。
一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,该方法包括以下步骤:(1)蛋清蛋白溶液(10%)的制备:将30g蛋清蛋白粉加入300mL的去离子水中,常温下磁力搅拌1h溶解,4℃静置12h使蛋白充分水合,随后将溶液在10,000rpm离心20min,去除不溶物,即可得到浓度为10%的蛋清蛋白溶液;(2)蛋清蛋白/卡拉胶复合溶液的制备:添加适量卡拉胶于10%蛋清蛋白溶液中,制备蛋白与多糖的质量比为20:1的复合溶液,混合持续搅拌1h,即可得到蛋清蛋白/卡拉胶复合溶液;(3)蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠的制备:准备猪瘦肉1kg,猪背膘0.5kg,切碎以备后续使用。按照猪瘦肉60%,猪背膘20%,冰水/蛋清蛋白-卡拉胶复合溶液20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%的质量占比,将原料混合后在4℃的条件下腌制12h,随后放入真空搅拌机中进行重复4次,平均一次30s的斩拌操作,斩拌过程中不断加入冰水与非肉蛋白粉末。斩拌后的肉糊在灌装机下填入肠衣,随后将肠衣放进80℃水浴锅,加热30min,取出后室温下冷却2小时,即可得到蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。
实施案例一:
将30g蛋清蛋白粉加入300mL的去离子水中,常温下磁力搅拌1h溶解,4℃静置12h使蛋白充分水合,随后将溶液在10,000rpm离心20min,去除不溶物,随后向其中添加适量卡拉胶,形成蛋白与多糖的质量比为50:1的复合溶液,混合持续搅拌1h;按照猪瘦肉60%,猪背膘20%,冰水/蛋清蛋白-卡拉胶复合溶液20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%的质量占比,将原料混合后在4℃的条件下腌制12h,随后放入真空搅拌机中进行重复4次,平均一次30s的斩拌操作,斩拌过程中不断加入冰水与非肉蛋白粉末。斩拌后的肉糊在灌装机下填入肠衣,随后将肠衣放进80℃水浴锅,加热30min,取出后室温下冷却2小时,即可得到蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。测得该猪肉肠的硬度相较于传统香肠提高了46.8%,内聚性提升了7.5%。
实施案例二:
将30g蛋清蛋白粉加入300mL的去离子水中,常温下磁力搅拌1h溶解,4℃静置12h使蛋白充分水合,随后将溶液在10,000rpm离心20min,去除不溶物,随后向其中添加适量卡拉胶,制备蛋白与多糖的质量比为5:1的复合溶液,混合持续搅拌1h;按照猪瘦肉60%,猪背膘20%,冰水/蛋清蛋白-卡拉胶复合溶液20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%的质量占比,将原料混合后在4℃的条件下腌制,腌制12h,随后放入真空搅拌机中进行重复4次,平均一次30s的斩拌操作,斩拌过程中不断加入冰水与非肉蛋白粉末。斩拌后的肉糊在灌装机下填入肠衣,随后将肠衣放进80°C水浴锅,加热30min,取出后室温下冷却2小时,即可得到蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。测得该猪肉肠的硬度相较于传统香肠提高了37.2%,内聚性提高了10.4%。
Claims (6)
1.一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法:
(1)蛋清蛋白溶液(10%)的制备:将30g蛋清蛋白粉加入300mL的去离子水中,常温下磁力搅拌1h溶解,4℃静置12h使蛋白充分水合,随后将溶液在10,000rpm离心20min,去除不溶物,即可得到浓度为10%的蛋清蛋白溶液;
(2)蛋清蛋白/卡拉胶复合溶液的制备:添加适量卡拉胶于10%蛋清蛋白溶液中,制备蛋白与多糖的质量比为20:1的复合溶液,混合持续搅拌1h,即可得到蛋清蛋白/卡拉胶复合溶液;
(3)蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠的制备:准备猪瘦肉1kg,猪背膘0.5kg,切碎以备后续使用;按照猪瘦肉60%,猪背膘20%,冰水/蛋清蛋白-卡拉胶复合溶液20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%的质量占比,将原料混合后在4℃的条件下腌制12h,随后放入真空搅拌机中进行重复4次,平均一次30s的斩拌操作,斩拌过程中不断加入冰水与非肉蛋白;斩拌后的肉糊在灌装机下填入肠衣,随后将肠衣放进80℃水浴锅,水浴30min,取出后室温下冷却2小时,即可得到蛋清蛋白/卡拉胶复合的高凝胶性的猪肉肠。
2.根据权利要求1所述的一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,其特征在于蛋清蛋白溶液质量浓度为10%(w/v),蛋清蛋白溶液配置好后在4℃贮存充分水合。
3.根据权利要求1所述的一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,其特征在于蛋清蛋白与卡拉胶的添加的质量比为20:1,蛋清蛋白/卡拉胶复合溶液持续搅拌1h使其充分溶解。
4.根据权利要求1所述的一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,其特征在于各组分的加入量占猪肉的重量百分比分别为:猪瘦肉60%,猪背膘20%,冰水20%,非肉蛋白粉末2%,氯化钠1.5%,抗坏血酸0.05%,复合磷酸盐0.3%。
5.根据权利要求1所述的一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,其特征在于20%质量占比的冰水作为对照组,20%质量占比的蛋清蛋白与卡拉胶混合体系为实验组。
6.按照权利要求1-3任一所述的一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法,其特征在于:得到的猪肉肠具有较高的凝胶性;制备蛋清蛋白/卡拉胶复合的猪肉肠在80℃水浴锅,加热30min得到的复合的猪肉肠具有极高的凝胶特性,相较于传统的猪肉肠,其硬度从1830.25±51.25g提升至3024.25±70.25g,提高了65.2%;其咀嚼性从1116.40±23.20g提升至2078.95±34.45g,提高了86.2%;其弹力从0.90提升至0.92±0.01,提高了2.2%;其内聚性从0.67g提升至0.76±0.01,提高了13.4%;其蒸煮损失从25.19±0.15%降低到1.49±0.19%,降低了94.1%;其持水能力从73.61±1.41%提升至77.36±0.75%,提高了5.1%;总体而言,蛋清蛋白/卡拉胶复合的高凝胶性猪肉肠凝胶结构更加均一、致密,凝胶性能整体得到大幅提高,突破了肉品风味和凝胶品质难以调控的技术瓶颈。
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