CN-121970866-A - Preparation method of low-sodium emulsified minced pork based on pH-shift modified defatted peanut powder

Abstract

The invention discloses a preparation method of low-sodium emulsified pork emulsion based on pH deviation modified defatted peanut powder, which comprises the steps of firstly modifying the defatted peanut powder, adjusting the pH value back to 7 to obtain a modified defatted peanut powder dispersion liquid, dissolving sodium chloride, D-sodium erythorbate and sodium nitrite in the modified defatted peanut powder dispersion liquid, uniformly stirring, cooling to obtain a mixed solution, putting the crushed pork back meat, the crushed pork back fat and the mixed solution into a chopping mixer, chopping to obtain the pork emulsion, removing bubbles, heating, and cooling to obtain the low-sodium emulsified pork emulsion. According to the invention, the reduction of the sodium chloride consumption in the pork emulsion processing process is realized through the ingredient degreasing peanut powder used in the pH shift treatment of the meat emulsion preparation process, so that the sodium reduction is realized without reducing the quality of the emulsified pork emulsion. The pH shift treatment is relatively simple, does not need complex equipment and high cost, has the advantage of cost effectiveness, and can reduce the cost while ensuring the quality of products.

Inventors

• WANG YUNTAO
• BAI YANHONG
• LV MENG
• LI KE
• LI JUNGUANG
• WANG YU
• CHEN BO
• LI NINGJIE
• CHEN JING

Assignees

• 郑州轻工业大学

Dates

Publication Date

20260505

Application Date

20260118

Claims (5)

1. 1. The preparation method of the low-sodium emulsified minced pork based on the pH-shift modified defatted peanut powder is characterized by comprising the following steps of: 1) Dispersing 7-8 parts of defatted peanut powder in 25.44-26.19 parts of deionized water, uniformly stirring at room temperature, adjusting the pH value to 2 or 12 by an acid-base regulator, and carrying out acidic modification or alkaline modification under the stirring condition at room temperature to obtain a modified defatted peanut powder solution; 2) Adjusting the pH value of the solution of the modified defatted peanut powder to 7 by using an acid-base regulator to obtain a modified defatted peanut powder dispersion liquid containing sodium chloride, and measuring and calculating the amount of sodium chloride generated in the process; 3) Dissolving sodium chloride, 0.5 part of D-sodium erythorbate and 0.1 part of sodium nitrite in the modified defatted peanut powder dispersion liquid containing sodium chloride, uniformly stirring, and cooling to obtain a mixed solution, wherein the sodium chloride content in the modified defatted peanut powder dispersion liquid is counted into the total sodium chloride content when the sodium chloride is added; 4) Removing connective tissues in the pork fillet, and respectively carrying out mincing treatment on the pork fillet and the pig backfat by using a meat mincer to obtain minced pork fillet and minced pig backfat; 5) Placing 55 parts of minced fillet and 10 parts of minced pig backfat and the mixed solution obtained in the step 3) into a chopper mixer for chopping for a plurality of times to obtain pork emulsion; 6) And (3) removing bubbles from the prepared pork emulsion, heating, and cooling after heating to obtain the low-sodium emulsified pork emulsion for standby, wherein the total content of sodium chloride in every 100g of low-sodium emulsified pork emulsion is less than or equal to 0.75g.
2. 2. The method according to claim 1, wherein in the step 1), the acid-base modifier is 1M HCl or 1M NaOH.
3. 3. The method of claim 1, wherein in step 3), the cooling temperature is 4℃and the time is 1h.
4. 4. The method of claim 1, wherein in step 5), the rotational speed of the chopper is 3000 rpm, each time the chopper is 1 min, the batch is 1 min, and the temperature of the meat emulsion during the chopper is not more than 12 ℃.
5. 5. The method of claim 1, wherein in step 6), the heating temperature is 80℃and the heating time period is 1 h.

Description

Preparation method of low-sodium emulsified minced pork based on pH-shift modified defatted peanut powder Technical Field The invention relates to the technical field of food processing, in particular to a preparation method of low-sodium emulsified minced pork based on pH-shift modified defatted peanut powder. Background NaCl is an important food ingredient in the production of emulsified meat emulsion products, imparting good texture, water retention and flavor to such products. However, excessive sodium salt intake adversely affects human health. Research shows that high sodium diet is an important cause of diseases such as hypertension, apoplexy and the like. Along with the continuous improvement of health consciousness of people, the research and development of salt-reduced emulsified pork emulsion products has become an important research direction of the meat product industry. However, reducing the addition of salt causes degradation of quality such as texture and water retention of the product, and affects the quality of the product. Therefore, the search for safe and effective phosphate and salt substitutes has become a research hotspot. Defatted peanut powder (Defatted peanut powder, DPP) is a byproduct of peanut oil extraction, has wide sources and low cost, is rich in high-quality plant protein peanut protein and dietary fiber, has certain emulsifying property, and is a high-quality food ingredient. However, the functional properties of natural DPP are limited and it is difficult to exert a wider range of effects in food systems. The pH shift treatment is an effective protein modification method, and the functional characteristics of the protein solution are improved by changing the pH value of the protein solution to be far away from the isoelectric point to cause conformational changes of the protein. Although the preparation of phosphorus-free emulsified pork emulsion by degreasing peanut powder (CN 202411608209.6) has been reported, if the addition of NaCl in the preparation process of pork emulsion is further reduced, the degradation of texture and water and oil retention property is caused. Although the literature has shown that the salt-reducing and texture-not-reducing effects of the minced pork can be achieved by further increasing the addition amount of the defatted peanut powder, too much peanut powder can further increase the cost of the product and also cause deterioration of the quality of the emulsified minced pork due to too much peanut powder. Up to now, there has been no study on further reducing the added amount of salt in emulsified pork emulsion by modifying ingredients used in the emulsified pork emulsion without improving the texture, water retention characteristics and other processing qualities of the reduced salt meat emulsion. Disclosure of Invention The invention aims to overcome the defects of the prior art, provides low-sodium emulsified minced pork based on pH deviation modified defatted peanut powder and a preparation method thereof, according to the preparation method disclosed by the invention, the sodium chloride consumption is reduced in the processing process of the emulsified pork emulsion by treating the ingredients and degreasing the peanut powder through pH shift, and meanwhile, the emulsified pork emulsion keeps better texture and water and oil retention characteristics. In order to achieve the above purpose, the technical scheme of the invention is as follows: The invention provides a preparation method of low-sodium emulsified minced pork based on pH-shift modified defatted peanut powder, which comprises the following steps: 1) Dispersing 7-8 parts of defatted peanut powder in 25.44-26.19 parts of deionized water, uniformly stirring at room temperature, adjusting the pH value to 2 or 12 by an acid-base regulator, and carrying out acidic modification or alkaline modification under the stirring condition at room temperature to obtain a modified defatted peanut powder solution; 2) Adjusting the pH value of the solution of the modified defatted peanut powder to 7 by using an acid-base regulator to obtain a modified defatted peanut powder dispersion liquid containing sodium chloride, and measuring and calculating the amount of sodium chloride generated in the process; 3) Dissolving sodium chloride, 0.5 part of D-sodium erythorbate and 0.1 part of sodium nitrite in the modified defatted peanut powder dispersion liquid containing sodium chloride, uniformly stirring, and cooling to obtain a mixed solution, wherein the sodium chloride content in the modified defatted peanut powder dispersion liquid is counted into the total sodium chloride content when the sodium chloride is added; 4) Removing connective tissues in the pork fillet, and respectively carrying out mincing treatment on the pork fillet and the pig backfat by using a meat mincer to obtain minced pork fillet and minced pig backfat; 5) Placing 55 parts of minced fillet and 10 parts of minced pig backfa