| This paper used minced pork and tofu as the main raw material, the digestion of protease on soy protein, exposed soybean protein hydrophobic groups, then TG catalytic protein molecules cross-linked to form a network structure, increasing soy protein and pork protein gelling; optimized thermal processing technology, the study increased the shelf life of products, increased convenience of food, so that a wider range of sales. After the study series single factor and orthogonal experiments to optimize optimum processing conditions, The results of the study are as follows:Compound protease hydrolysis of the conditions of the tofu protein research:A single factor experimental study of the ratio of enzyme and substrate (E/S), temperature, pH, and hydrolysis time,the study of four factors on tofu proteolytic effect, and after orthogonal factor conditions were optimized to determine the best conditions for compound protease hydrolyzed protein on tofu:temperature 55 ℃, hydrolysis time 6h, enzyme and substrate ratio 1740U/g,pH9.0.Recombinant meat bonding properties:A single factor experimental study of TG enzyme/substrate (U/g), the amount of sodium caseinate, reaction time, NaCl concentration, four factors on the reorganization of the meat adhesion,then after orthogonal experimental conditions were optimized impact factor to determine the optimum conditions for the TG enzyme/substrate 40U/g, sodium caseinate addition of 1%, TG reaction time 3h, NaCl concentration of 1.5%.Recombinant meat thermal processing parameter optimization results:After the reorganization of ground pork and tofu, then it will be cut into 5mm slices. The reorganization slice meat will be packaged to be thermal processing. The single factor experimental study of temperature (℃), time (h), pressure (Mpa), the effect of three factors on recombinant thermal processing of meat elasticity and impact,and through orthogonal experiment conditions were optimized to determine the optimum conditions:the temperature 85 ℃, pressure of 0.1 Mpa, reaction time 30min, and then we verify elasticity was 0.96 under optimum conditions.The results of product evaluation:The pork and tofu restructuring meat under experimental optimum conditions and other meat reorganization for comparison tasting experiment, obtain the optimal sensory score, score was 94.5.Scanning electron microscope Results:The pork and tofu restructuring meat under optimum conditions is almost the same shape as raw meat, meat and tofu form a clear unified whole, form a perfect matchThe indicators of product quality:the physicochemical and microbiological indicators of pork and tofu restructuring meat samples under optimum conditions are in line with GB /T 20711-2006 standard smoked cooked ham. |
