CN116548583A

CN116548583A - DHA-rich health sausage and preparation method thereof

Info

Publication number: CN116548583A
Application number: CN202210094795.1A
Authority: CN
Inventors: 谢鹏; 于江颖; 孙宝忠; 张松山; 刘晓畅; 王欢; 雷元华; 刘璇
Original assignee: Institute of Animal Science of CAAS
Current assignee: Institute of Animal Science of CAAS
Priority date: 2022-01-26
Filing date: 2022-01-26
Publication date: 2023-08-08

Abstract

The invention discloses a functional sausage product rich in DHA. The sausage product comprises DHA-containing microcapsules. The microcapsule is prepared according to the following method: 1) Respectively and fully hydrating the soybean protein isolate and maltodextrin, regulating the pH value to 7-8, homogenizing after mixing, adding TG enzyme into the homogenized liquid for reaction, and inactivating enzyme to obtain a solution containing wall materials; 2) Preparing a core material; 3) Mixing the core material and the wall material solution for homogenization; adjusting the pH value to 3, and carrying out reaction; cooling after the reaction is finished, regulating the pH value to 8, adding TG enzyme, solidifying and balancing in ice-water bath, filtering, washing and drying to obtain the product. The invention utilizes the hydrophobic microcapsule embedding protection technology to embed the microalgae oil rich in DHA and EPA, thereby effectively preventing the oxidation of DHA and EPA by oxygen and high temperature in the cooking process. The capsule is added into sausage, so that DHA effective content can be ensured, and sensory quality and shelf life of sausage are not affected.

Description

DHA-rich health sausage and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to a DHA-enriched health sausage and a preparation method thereof.

Background

The sausage product has the advantages of delicious taste, rich variety, convenient eating and the like, and is popular with consumers. The general sausage processing process is as follows: raw meat pretreatment, meat mincing, batching, pickling, filling, cooking sterilization, cooling and packaging. The microalgae oil is extracted from marine microalgae, and is characterized by being rich in polyunsaturated fatty acids such as linolenic acid, arachidonic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and the like. Wherein, the EPA and DHA content is up to more than 50%, which can prevent cardiovascular diseases, promote the development of brain and nervous system, and reduce cancer risk. The current common DHA sausage technology is to emulsify DHA algae oil and then to add the emulsified DHA algae oil into meat paste by chopping and mixing to prepare sausage. As the sausage needs to be steamed at high temperature, DHA is extremely easy to be thermally oxidized and destroyed, and the content loss of the actual product is huge. Meanwhile, the grease which is directly doped with the polyunsaturated fatty acid can accelerate the lipid oxidation reaction of the product, thereby shortening the shelf life, losing the organoleptic and nutritional characteristics, reducing the plasticity of the sausage product and damaging the texture.

At present, sausage products added with DHA microalgae oil microcapsules are not seen in the market. Therefore, the DHA microcapsule embedding technology is utilized to develop a functional sausage product rich in DHA, so that the defect of DHA deficiency of common sausage can be overcome, the market product types can be enriched, the added value of the product can be improved, and the transformation and upgrading of the food processing industry technology can be promoted.

Disclosure of Invention

Aiming at the defects existing in the prior art, the invention provides a functional sausage product rich in DHA. The sausage product not only can make up the weakness of DHA deficiency of common sausage, but also can enrich market product types and promote the added value of the product.

The functional sausage product rich in DHA provided by the invention comprises microcapsules containing microalgae oil DHA.

Further, the mass percentage of the microcapsule containing the DHA in the microalgae oil in the sausage product is 17%.

Specifically, the functional sausage product rich in DHA consists of common sausage and microcapsules containing DHA.

The common sausage is prepared from sausage raw materials and a preparation process which are conventional in the art.

The preparation method of the DHA-enriched functional sausage product comprises the following steps: and mincing the raw meat, mixing the minced meat, the DHA-containing microcapsule and other common sausage raw materials, and filling, steaming, cooling and packaging to obtain the sausage.

The cooking can be carried out at 70-85deg.C for 0.5-1.5 hr (according to the thickness of casing).

The DHA-containing microcapsule is prepared according to the following steps:

1) Preparing a wall material:

respectively and fully hydrating Soy Protein Isolate (SPI) and Maltodextrin (MD), and respectively regulating the pH value of the hydrating solution to 7-8 by alkali; then mixing the soybean protein isolate hydration liquid and the maltodextrin hydration liquid to obtain a mixed liquid; homogenizing the mixed solution, quantitatively adding glutamine transaminase (TG enzyme) into the homogenized solution for enzymatic glycosylation reaction, and inactivating enzyme after the reaction is finished to obtain a solution containing wall materials;

2) Preparation of core material

Preparing an oil phase containing DHA, and storing in a dark place at 4 ℃;

3) Microcapsule preparation:

mixing the core material with the solution of the wall material and homogenizing; then adjusting the pH value to 2-4 by acid, and carrying out reaction; cooling after the reaction is finished, adding alkali to adjust the pH value to 7-8, adding TG enzyme, solidifying and balancing in an ice-water bath, carrying out suction filtration, washing and drying to obtain the microcapsule.

In the above method step 1), the conditions of hydration are: stirring for 2-4 hours at 48-50 ℃.

In the above method step 1), the base may specifically be a 1M NaOH solution.

In the step 1) of the method, the mass concentration of the soy protein isolate in the soy protein isolate hydration liquid is 8-12%, such as 10%; the mass concentration of maltodextrin in the maltodextrin hydration liquid is 13-17%, such as 15%.

In the step 1) of the method, the mass ratio of the soybean protein isolate to the maltodextrin in the mixed liquor is 1:1.5-1.2:1.7.

In the above method step 1), the homogenizing conditions are: 800-1000 r/min, 8-10 min; the homogenization is performed at least 1 time, preferably 3 times.

In the above method step 1), the amount of glutamine transaminase is 150 to 200U/g isolated soy protein.

In the step 1) of the method, the reaction conditions of the enzymatic glycosylation reaction are as follows: and the reaction is carried out for 1.8 to 2.2 hours at the constant temperature of 58 to 62 ℃.

In the above method step 1), the conditions for inactivating the enzyme are: inactivating enzyme in a constant temperature water bath kettle at 80-100 ℃ for 8-10 min.

The method step 1) further comprises the step of purifying the wall material-containing solution, specifically as follows: placing the solution containing the wall material into a dialysis bag, dialyzing for at least 24 hours at room temperature, and then freeze-drying; the molecular weight cut-off of the dialysis bag can be 3500, and a dialysis bag with the model of 27MM- (MD 34) (3500) can be adopted; the dialysis medium adopted in the dialysis is purified water;

in the method step 2), the DHA-containing oil phase consists of the following components in percentage by mass: DHA microalgae oil with mass fraction of 6%, linseed oil with mass fraction of 5.5%, rapeseed oil with mass fraction of 76.6%, olive oil with mass fraction of 11.9%, and storing in dark at 4deg.C;

in the step 3) of the method, the mass ratio of the core material to the wall material is 1:1.5-1:2.

In the above method step 3), the homogenizing conditions are: homogenizing at 10000r/min with high speed homogenizer for 5-10 mm.

In process step 3) above, the acid may be 1% w/v glacial acetic acid.

In the step 3), the pH value adjustment with acid is performed under stirring conditions, and the stirring conditions may specifically be: stirring at 50 ℃ with a constant temperature magnetic stirrer at 5000-6000 r/min.

In the above method step 3), the reaction conditions of the reaction are: reacting at normal temperature for 25-35min.

In process step 3) above, the base may in particular be a 1% w/v NaOH solution.

In the step 3) of the method, the temperature is reduced to 5-10 ℃ after the reaction is finished.

In the above method step 3), the amount of glutamine transaminase is 150U/g isolated soy protein.

In the step 3), the solidification is carried out in an ice-water bath, and the solidification time can be 4-5 hours; the equilibrium conditions are at least 24h at 4 ℃.

In the above method step 3), the temperature of the drying may be 30 ℃. The obtained microcapsule can be stored at 4deg.C.

Compared with the prior art, the invention has the following beneficial effects:

according to the method, the microalgae oil rich in DHA and EPA is embedded by utilizing a hydrophobic microcapsule embedding protection technology, so that oxidation of DHA and EPA by oxygen and high temperature in the cooking process is effectively prevented, the effective content of DHA is ensured, and the sensory quality and shelf life of the sausage are not influenced.

Drawings

FIG. 1 is a DSC of a heat-resistant, swollen microcapsule prepared in example 1.

FIG. 2 is a DSC of a conventional microcapsule.

FIG. 3 is an SEM photograph of heat-resistant, swollen microcapsules prepared in example 1.

Fig. 4 is an SEM scanning electron micrograph of a general microcapsule.

Detailed Description

The invention will be further illustrated with reference to the following specific examples, but the invention is not limited to the following examples. The methods are conventional methods unless otherwise specified. The starting materials are available from published commercial sources unless otherwise specified.

The starting materials used in the examples of the following formulae are as follows: soy protein isolate, maltodextrin, glutamine transaminase (500U/g), all purchased from beijing soybao reagent company; DHA algae oil is purchased from Jiabiyou company; linseed oil, rapeseed oil, olive oil were purchased from goldfish corporation. Glacial acetic acid and NaOH are all reagent pure.

Example 1 preparation Process of microalgae oil DHA microcapsule sausage

1. Preparation of microalgae oil DHA microcapsule

1, preparing a wall material:

the isolated Soy Protein (SPI) and Maltodextrin (MD) were each fully hydrated (stirred with an electric stirrer at 50℃for 4 hours), wherein the aqueous solution of isolated soy protein had a concentration of 10% (w/w) and the aqueous solution of maltodextrin had a concentration of 15% (w/w), and the pH was adjusted to 7.4 with 1M NaOH, respectively. Mixing the two solutions (the mass ratio of the soybean protein isolate and maltodextrin in the mixed solution is 1:1.5), homogenizing the mixed solution for 3 times (each homogenizing condition is 1000r/min, homogenizing for 8 min), quantitatively adding glutamine transaminase (TG enzyme) according to the enzyme activity of 150U/g soybean protein isolate, and then carrying out enzymatic glycosylation reaction for 2 hours at the constant temperature of 60 ℃. After the reaction is finished, taking out the sample, putting the sample into a constant-temperature water bath kettle at 80 ℃ to inactivate enzymes for 8min, and rapidly cooling to room temperature to obtain a product, namely the wall material.

To obtain a purified sample for characterization, the sample may be placed in a dialysis bag (dialysis bag cutoff molecular weight 3500) for dialysis at room temperature for at least 24 hours, and then placed in a freeze dryer for lyophilization.

2 core material preparation (mass ratio):

the total mass of the oil phase is 100%, and the rapeseed oil is taken as base oil, 6% of DHA microalgae oil, 5.5% of linseed oil, 76.6% of rapeseed oil and 11.9% of olive oil, and the oil phase is preserved in a dark place at 4 ℃. The "%" is mass percent.

2.13 preparation of microcapsules:

the wall material was dissolved into a 2.5% solution (the solvent was ultrapure water), and the core material was added so that the mass ratio of the core material wall material was 1:2. homogenizing for 9min with high speed homogenizer 10000r/min, stirring with constant temperature magnetic stirrer 50 deg.C and 5000r/min, adding 1% w/v glacial acetic acid, adjusting pH to 3, and reacting for 30min. The ice water bath was brought to 10℃and 1% w/v NaOH was added to adjust the pH to 8. TG enzyme (150U/g isolated soy protein) was added, solidified in an ice-water bath for 4h and equilibrated at 4 ℃ for 24h. Filtering, washing, drying at 30 ℃ and preserving at 4 ℃.

2. Preparing DHA microcapsule sausage:

raw materials (kg): beef 80; microalgae oil DHA microcapsules 22; sodium nitrite 0.005; ice water 15; 1.5 parts of edible salt; glucose 4; 0.15 of monosodium glutamate; white pepper powder 0.1; trehalose 2.5; compounding a water distribution retention agent I0.25; 0.35 of D-sodium erythorbate; spice 0.5; 0.2 of high-degree white spirit;

wherein, the ingredients of the compound water retention agent I are as follows: 24% of sodium tripolyphosphate, 21% of sodium pyrophosphate, 14% of sodium hexametaphosphate, 4% of trisodium phosphate, 3% of sodium dihydrogen pyrophosphate, 7% of sodium carbonate, 8% of sodium bicarbonate, 3% of potassium oxide, 15% of edible salt and 1% of edible glucose.

Weighing raw materials, preparing algae oil DHA microcapsules, repairing beef (removing fascia, periosteum, blood membranes, blood vessels, lymph, blood stasis, broken bones, foreign matters, hair and the like), mincing meat, microcapsules, minced meat and other raw materials, mixing, filling, packaging, stewing at 82 ℃ for 0.5-1.5h (adjusting time according to the thickness of a casing), cooling, packaging, and storing in an environment of 0-4 ℃.

Example 2 evaluation of DHA microcapsule quality of microalgae oil

1. Evaluation of swelling Property and erosion Rate

A quantity of microcapsules (W0) was placed in a suitable amount of distilled water and stirred on a magnetic stirrer at a speed of 50r/min for 2 hours, maintaining the temperature at 30 ℃. The swollen microcapsules were removed from the solution, dried with filter paper and weighed (Wt). The swelling ratio of the microcapsules was calculated using this equation, where MSR is the swelling ratio (%) of the microcapsules.

MSR＝(Wt-W0)/W0×100％

The swollen sample is dried in an oven at a suitable temperature until the sample is completely dried, and finally weighed until a constant weight (Wd) is reached, wherein MER is the erosion rate (%) of the microcapsules.

MER＝(W0-Wd)/W0×100

Table 1 comparison of two microcapsules

The general microcapsules described in table 1 were prepared by: soy protein isolate and maltodextrin were dissolved in a mass ratio of 1:1.5 and core material (as in example 1) was added to give a core material wall material mass ratio of 1:2. homogenizing for 9min by using a high-speed homogenizer 10000r/min, stirring at 50 ℃ by using a constant-temperature magnetic stirrer at 5000-6000 r/min, adding 1% w/v glacial acetic acid, adjusting the pH value to 3-3.5, and reacting for 30min. And (3) carrying out ice water bath to 10 ℃, and adding 1% w/v NaOH to adjust the pH value to 7.8-8.1. Adding TG enzyme (150U/g isolated soy protein), solidifying in ice-water bath for 4 hr, and balancing at 4deg.C for more than 24 hr. Filtering, washing, drying at 30 ℃ and preserving at 4 ℃.

According to the comparison of the swelling ratio, the swelling ratio of the microalgae oil DHA microcapsule used in the invention is good, which is beneficial to the release of the core material; the corrosion rate is low, the core material is not easy to damage, and the core material is well protected.

2. Evaluation of Heat resistance

Differential scanning thermal analysis (DSC) was used: 5mg of microencapsulated product is weighed, the sample is placed in an aluminum cochlea, and the sample is paved at the bottom of the cochlea as much as possible when the sample is placed, and is pressed, so that the dead volume is minimized. Sealing the cyanosis snail by a stamping die, and putting the cyanosis snail into a calorimeter cell. After the temperature program was set, measurement was started, and the DSC curve of the sample was recorded. DSC operating conditions: heating rate of 10 ℃/min; initial equilibrium temperature, 20 ℃; termination temperature, 300 ℃; the flow rate of nitrogen is 20-30 mL/min.

The results are shown in FIGS. 1-2. As can be seen from FIG. 1, the microcapsule prepared in example 1 was relatively stable during heating, and exhibited a smooth DSC curve, an endothermic peak only at around 80℃and a small peak area, and an enthalpy value was very low, which was 88.2538J/g only. As can be seen from FIG. 2, the ordinary microcapsules show an endothermic peak at 70 ℃, the sample starts to decompose, the enthalpy is low, and the curve is rough, indicating that the microcapsules are doped with impurities.

3. SEM scanning electron microscope evaluation

The results are shown in FIGS. 3 and 4. As can be seen from the comparison of fig. 3 and fig. 4, the structure of the common microcapsule is uneven, the size is uneven, and the microcapsule is easy to crack; the heat-resistant and swelling microcapsules prepared in example 1 are more uniform and stable, smooth in surface and compact in structure.

Example 3 evaluation of microalgae oil DHA microcapsule sausage

1 sensory evaluation study

11 trained sensory panel analysts were selected to form an evaluation panel. The obtained microalgae DHA beef sausage (prepared in example 1) is subjected to sensory evaluation, and the obtained microalgae DHA beef sausage is finally evaluated in aspects of appearance, slice color, tissue state, taste, flavor and the like by adopting a 20-component method.

TABLE 1 sensory evaluation criteria for DHA microcapsule beef sausage

TABLE 2 sensory evaluation criteria for DHA microcapsule beef sausage

The result shows that the sausage added with the DHA microcapsule is better than the sausage directly added with DHA algae oil in various aspects such as taste, color, tissue state, taste and flavor.

2 evaluation of nutrition

Fatty acid component detection

(1) Extraction of sample grease: soxhlet extraction was used. Weighing 2 g-5 g of meat sample to 0.001g accurately, and completely moving the meat sample into the filter paper tube. The filter paper cylinder is put into an extraction cylinder of a Soxhlet extractor, a receiving bottle which is dried to constant weight is connected, anhydrous diethyl ether or petroleum ether is added from the upper end of a condensing pipe of the extractor to the two thirds of the internal volume of the bottle, and the bottle is heated in a water bath, so that the anhydrous diethyl ether or petroleum ether is continuously extracted in a reflux way (6 times/h-8 times/h) for 6 h-10 h. And when the extraction is finished, 1 drop of extracting solution is picked up by a frosted glass rod, and no oil spots are arranged on the frosted glass rod to indicate that the extraction is finished. And then taking down the receiving bottle, recovering anhydrous diethyl ether or petroleum ether, evaporating the receiving bottle to dryness in a water bath when 1-2 mL of solvent in the receiving bottle remains, drying the receiving bottle for 1h at 100+/-5 ℃, cooling the receiving bottle in a dryer for 0.5h, and weighing the receiving bottle. The above procedure was repeated until the weight was constant (until the difference between the two weighings did not exceed 2 mg).

(2) The method comprises the steps of weighing 0.2g of an extracted grease sample through methyl esterification, putting the extracted grease sample into a centrifuge tube, adding 4mL of normal hexane and 1mL of 2mol/L KOH-methanol solution, vibrating by a vortex mixer for 1min, putting the mixture into a centrifuge, centrifuging for 3min at 3500r/min, taking supernatant, putting the supernatant into a sample injection bottle, and putting the supernatant into an automatic sampler for testing.

(3) The temperature of the gas chromatography conditional sample inlet is 260 ℃, and the split sample is introduced; pressure control, pressure 280.0KPa; the total flow rate is 67.1mL/min, and the column flow rate is 1.08mL/min; the linear speed is 20.6cm/sec, and the purging flow is 30mL/min; split ratio 58.4. The column box temperature-raising program is as follows: heating to 170deg.C, maintaining for 3min, heating to 230deg.C at a rate of 2deg.C/min, and maintaining for 8min. The detector temperature was 300 ℃. N (N) ₂ The flow rate is 35.0mL/min, the air flow rate is 400.0mL/min, and the tail blowing flow rate is 30.0mL/min. The total procedure took 41.00min.

TABLE 3 comparison of DHA microcapsule beef sausage and common DHA sausage

The DHA microcapsule beef sausage and the common DHA beef sausage are consistent in DHA content initially added in preparation.

DHA retention = content of DHA after treatment/content of DHA before treatment

The result shows that the DHA grease which is embedded and added by the microcapsule has better protection effect than the sausage directly added with DHA grease during processing and storage of the sausage, and can play the roles of effectively adding and enhancing the nutritive value of beef sausage.

Claims

1. A functional sausage product rich in DHA, comprising microcapsules containing microalgae oil DHA.

2. Functional sausage product according to claim 1, characterized in that: the DHA-containing microcapsule in the DHA-enriched functional sausage product is 17 percent by mass.

3. Functional sausage product according to claim 1, characterized in that: the DHA-containing microcapsule is prepared according to the following steps:

1) Respectively and fully hydrating the isolated soy protein and maltodextrin, and respectively regulating the pH value of the hydrating solution to 7-8 by alkali; then mixing the soybean protein isolate hydration liquid and the maltodextrin hydration liquid to obtain a mixed liquid; homogenizing the mixed solution, adding glutamine transaminase into the homogenized solution for enzymatic glycosylation reaction, and inactivating enzyme after the reaction is finished to obtain a solution containing wall materials;

2) Preparation of core material

Preparing an oil phase containing DHA;

3) Microcapsule preparation:

mixing the core material with the solution of the wall material and homogenizing; then adjusting the pH value to 2-4 by acid, and carrying out reaction; cooling after the reaction is finished, adding alkali to adjust the pH value to 7-8, adding glutamine transaminase, solidifying and balancing in an ice-water bath, filtering, washing and drying to obtain the microcapsule.

4. A functional sausage product according to claim 3, characterized in that: in the step 1), the mass ratio of the soybean protein isolate to the maltodextrin in the mixed solution is 1:1.5-1.2:1.7;

in the step 1), the mass concentration of the soy protein isolate in the soy protein isolate hydration liquid is 8-12%; the mass concentration of maltodextrin in the maltodextrin hydration liquid is 13-17%;

the conditions of the hydration are: stirring for 2-4 hours at 48-50 ℃.

5. Functional sausage product according to claim 3 or 4, characterized in that: in the step 1) of the method, the dosage of the glutamine transaminase is 150-200U/g soy protein isolate;

the reaction conditions of the enzymatic glycosylation reaction are as follows: and the reaction is carried out for 1.8 to 2.2 hours at the constant temperature of 58 to 62 ℃.

6. Functional sausage product according to any one of claims 3 to 5, characterized in that: in the method step 1), the homogenizing conditions are as follows: 800-1000 r/min, 8-10 min; the homogenization is performed at least 1 time, preferably 3 times; the conditions for enzyme deactivation are as follows: inactivating enzyme in a constant temperature water bath kettle at 80-100 ℃ for 8-10 min.

7. Functional sausage product according to any one of claims 3 to 6, characterized in that: the step 1) further comprises the step of purifying the wall material-containing solution, specifically as follows: placing the solution containing the wall material into a dialysis bag, dialyzing for at least 24 hours at room temperature, and then freeze-drying; the molecular weight cut-off of the dialysis bag is 3500.

8. Functional sausage product according to any one of claims 3 to 7, characterized in that: in the step 2), the DHA-containing oil phase consists of the following components in percentage by mass: 6% of DHA microalgae oil, 5.5% of linseed oil, 76.6% of rapeseed oil and 11.9% of olive oil.

9. Functional sausage product according to any one of claims 3 to 8, characterized in that: in the step 3), the mass ratio of the core material to the wall material is 1:1.5-1:2.

10. Functional sausage product according to any one of claims 3 to 9, characterized in that: in the step 3), the homogenizing conditions are as follows: homogenizing at 10000r/min for 5-10 mm;

the reaction conditions of the reaction are as follows: reacting for 25-35min at normal temperature. The method comprises the steps of carrying out a first treatment on the surface of the

Cooling to 5-10 ℃ after the reaction is finished;

the dosage of the glutamine transaminase is 150U/g isolated soy protein;

the solidification is carried out in an ice-water bath, and the solidification time is 4-5h; the equilibrium condition is 4 ℃ for 24 hours.