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Production method of animal and plant protein cross-linked recombinant gel paste

A production method and animal protein technology, applied in the field of food processing, can solve the problems of non-conformity of co-gel, unsafe food, inedible, etc., and achieve the effects of easy digestion and absorption, conducive to long-term preservation, and comprehensive and balanced nutrition

Inactive Publication Date: 2016-06-15
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the prepared co-gel is unsafe as human food, and even inedible. The reason is that the protected yak meat myofibrillar protein in this article uses inedible chemical raw materials to prepare yak meat myofibrillar protein , the co-gel made does not meet the "National Food Safety Standard Food Additive Use Standard" GB2760-2014
These patents only involve the processing of oil residues extracted from meat or plant raw materials, and do not involve how to use biological enzymes to safely extract edible protein, concentrate the extracted animal meat protein, perform plastein reaction, and extract with plant Protein mixing, using transglutaminase for texture recombination to form colloidal sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1, use pork, chicken and soybean protein powder to carry out the preparation method of animal and plant protein cross-linked recombination gel sauce

[0058] The method for making animal and vegetable protein cross-linked recombined gel sauce with pork, chicken and soybean protein isolate powder comprises the following steps:

[0059] (1) Prepare protein peptide solution by adding hydrolase to raw meat

[0060] Mince 50.0 grams of pork and 50.0 grams of chicken, add 3 times the volume of water for homogenization, add 0.01-0.02 grams of papain to 1.0 grams of meat after homogenization, adjust the pH value to 6.0, temperature at 60°C, and enzymatic hydrolysis time 2-4h; After enzymolysis, add 20-80 grams of water to homogenate, filter, take the filtrate for later use, and obtain an enzymatic hydrolyzed animal protein peptide solution;

[0061] (2) Perform Plastein reaction and add essential amino acids

[0062] Concentrate the enzymatically hydrolyzed animal ...

Embodiment 2

[0071] Embodiment 2, use fish meat, shrimp meat and peanut protein isolate powder, carry out enzymatic hydrolysis into short peptide step animal and plant protein cross-linked recombinant gel paste preparation method

[0072] The method for making animal and plant protein cross-linked recombined gel sauce with fish meat, shrimp meat and peanut protein isolate powder comprises the following steps:

[0073] (1) Prepare protein peptide solution by adding hydrolase to raw meat

[0074] Mince 50.0 grams of fish meat and 50.0 grams of shrimp meat, add 3 times the volume of water to homogenate, add 0.01-0.02 grams of papain to 1.0 grams of meat after homogenization, adjust the pH value to 6.0, and enzymatically hydrolyze at 60°C Time 2-4h; after enzymolysis, add 20-80 grams of water to homogenate, filter, take the filtrate for later use, and obtain the enzymatic hydrolyzed animal protein peptide solution;

[0075] (2) Perform Plastein reaction and add essential amino acids

[0076]...

Embodiment 3

[0087] Embodiment 3, use yak meat and peanut protein isolate powder, carry out enzymatic hydrolysis into short peptide step animal and plant protein cross-linked recombinant gel paste preparation method

[0088] A method for making animal and plant protein cross-linked recombined gel sauce by using yak meat and peanut protein isolate powder, comprising the following steps:

[0089] (1) Prepare protein peptide solution by adding hydrolase to raw meat

[0090] Grind 100.0 grams of yak meat and add 3 times the volume of water for homogenization. After homogenization, add 0.01-0.02 grams of papain to 1.0 grams of meat, adjust the pH value to 6.0, temperature 60 ° C, and enzymatic hydrolysis time 2-4 hours ; After enzymolysis, add 20-80 grams of water to homogenate, filter, take the filtrate for later use, and obtain an enzymatic hydrolyzed animal protein peptide solution;

[0091] (2) Perform Plastein reaction and add essential amino acids

[0092] Concentrate the enzymatically ...

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Abstract

The invention relates to a production method of animal and plant protein cross-linked recombinant gel paste, in particular to a method for producing high-protein meat paste by cross-linking recombination of animal proteins and plant proteins.The method comprises the following steps: (1), preparing protein peptide solution by using meats and papain, (2), concentrating the protein solution to solid concentration up to 30-50%, carrying out Plastein reaction, and synthesizing a new protein peptide, (3), adding transglutaminase and auxiliary materials for pulp grinding, (4), recombining plant protein and animal protein peptides by using transglutaminase to obtain co-gel, and (5), sterilizing to obtain a finished product.It is possible to enzymatically hydrolyze multiple raw animal meats with papain, it is also possible to add amino acids so that the product contains nutrients of various raw animal meats and added exogenous amino acids, and with the added plant proteins, this product is made into compound protein nutrient gel paste.

Description

technical field [0001] The invention relates to a processing method of cooked meat products, in particular to a method for cross-linking and recombining animal protein and vegetable protein to produce high-protein meat sauce, which belongs to the field of food processing. Background technique [0002] "Food Science" 2015, Vol.36, No.14 "Optimization of Cogelation Conditions for Yak Myofibrillar Protein and Thermally Modified Soy Protein Isolate" reported by Kong Hangru, Tang Shanhu, etc. Yak myofibrillar protein isolate (MPI) and thermally modified soybean protein isolate (SPI) were used as raw materials to study the volume ratio of SPI-MPI solution, SPI thermal modification temperature, ionic strength and transglutaminase (TGase) Effect of dosage on cogel hardness, elasticity and water holding capacity. The disadvantage is that the prepared co-gel is unsafe as human food, and even inedible. The reason is that the protected yak meat myofibrillar protein used in this artic...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/40A23L17/00
Inventor 唐善虎王柳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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