Application Research Of Alcohol Leaching Peanut Protein Concentrate In Meat Products

Peanut protein is a kind of high-quality protein resources, and contains antinutritionalfactors less than that of soybean protein. Peanut protein is added in meat products, the mainlyusing of its water binding capability, oil binding capacity and gelatin etc, thus whichimproves the quality of the products. This thesis studies the application of alcohol leachingpeanut protein concentrate in the meat products;while it researches that alcohol leachingpeanut protein concentrate is modified to preparate meat functional peanut protein concentrate;finally the best ratio of quality factors of meat sausage were studied.Peanut protein powder, alcohol leaching peanut protein concentrate and modified peanutprotein concentrate were made in the laboratort by cold-pressed cake as raw material.Different peanut protein products and modified soy protein concentrate were added in themeat sausage, comparing the affection of two different protein products added in meatsausage texture. The results showed:In the low lean proportion(less than31%) meatsausage,the meat sausage effect of adding modified soy protein concentrate was better thanthat of adding peanut protein; the meat sausage effect of adding modified peanut proteinconcentrate was better than that of adding two other peanut protein products. In the high leanproportion(more than38%)meat sausage,the meat sausage effect of adding peanut proteinconcentrate and modified peanut protein concentrate the same as that of adding modified soyprotein concentrate.This showed adding alcohol leaching peanut protein concentrate productsreplaced adding modified peanut protein concentrate in the higher lean meat ratio of meatsausage.In the different lean proportion meat sausage,the meat sausage effect of addingpeanut protein powder was worse than that of adding three other protein.To get high water binding capability, oil binding capacity and gelatin of peanut proteinconcentrate which was suitable for applications of meat products, homemade alcohol washpeanut protein concentrate as raw material was modificated optimization under alkalineconditions.By a single factor and orthogonal experiments, optimal conditions for meatfunctionality of peanut protein concentrate was determined: the temperature of85°C, pH9,the time for30min, the solid-liquid ratio1:7. In this conditions,NSI, water binding capability,oil binding capacity and gelatin of peanut protein concentrate were respective68.91%,4.84g/g,2.85g/g and202.58g, than that of the modified peanut protein concentrate(to improvethe NSI value) were respectively increased by43.09%,44.91%,114.29%and45.03%.The title studied the fat content, salt content, the functional peanut protein concentrate content and starch content affected the quality of the meat sausage. and study quality meatsausage. At the same time, the products obtained sensory evaluation. By response surfaceexperiment,the best ratio of meat sausage recipe was determined: the fat content of23.71%,the salt content of2.50%, the functional peanut concentrate protein content of3.95%, thestarch content of10.84%. Under this condition, the hardness,springiness,chewiness,yield andthe sensory evaluation totle score of the meat sausage were respective5521.43g,0.87,3412,96.5%,30.4.