阅读说明：本技术 一种适用于3d打印的鸡肉糜体系及其制备方法 (Chicken meat emulsion system suitable for 3D printing and preparation method thereof ) 是由 李春强 王石 石蕊 李冬男 邵俊花 郑艳 岳喜庆 武俊瑞 于 2020-06-22 设计创作，主要内容包括：本发明属于打印食品材料制备技术领域,具体的说是一种适用于3D打印的鸡肉糜体系及其制备方法。体系将处理后鸡肉切块加入至腌制液中,超声下处理45-50min,而后去除表面水分,绞拌2-5min,加入冰水、豌豆蛋白和谷氨酰胺转移酶(TG)混合绞拌5-10min,即得鸡肉糜体系,本发明方法通过超声波腌制的鸡肉糜体系采用3D打印技术,可制成独特造型和味道的产品,为实际生产提供技术支持。(The invention belongs to the technical field of preparation of printing food materials, and particularly relates to a chicken meat emulsion system suitable for 3D printing and a preparation method thereof. The method comprises the steps of adding processed chicken into a pickling solution in a cutting mode, processing for 45-50min under ultrasonic waves, removing surface moisture, stirring for 2-5min, adding ice water, pea protein and Transglutaminase (TG), mixing, stirring for 5-10min, and obtaining a chicken meat emulsion system.)

1. The preparation method of the chicken meat emulsion system suitable for 3D printing is characterized by comprising the following steps: adding the processed chicken into the pickling liquid, processing for 45-50min under ultrasonic, removing surface water, stirring for 2-5min, adding ice water, pea protein and TG, mixing, stirring for 5-10min to obtain chicken paste system; wherein, the adding amount of ice water (4 ℃), pea protein and TG are respectively 25-30% of the weight of the meat; 25% -30%; 0.7 to 0.8 percent.

2. The preparation of a chicken emulsion system suitable for 3D printing according to claim 1, wherein: the chicken and the pickling liquid are mixed according to the volume ratio of 2-3: 5-7.5.

3. The preparation of a chicken emulsion system suitable for 3D printing according to claim 1, wherein: mixing the chicken and the pickling liquid, and then carrying out ultrasonic treatment at the temperature of 22-25 ℃ and the power of 270-.

4. The preparation of a chicken emulsion system suitable for 3D printing according to claim 1, wherein: the pickling liquid is prepared by adding 75-80g of salt, 30-35g of sugar, 6-11g of tsaoko amomum fruit, 1.44-6.44g of bay leaf, 7.2-12.2g of cassia bark and 0.72-5.72g of pepper into 1.5L of water, boiling for 15min at 100 ℃, and cooling to room temperature (20-25 ℃) for later use.

5. The preparation of a chicken emulsion system suitable for 3D printing according to any one of claims 1 to 4 wherein:

(1) adding the chicken with tendon, fascia and adipose tissue removed into the pickling solution for direct ultrasonic treatment;

(2) treating the pickled chicken under ultrasonic condition for 45-50min, removing surface water from the chicken after ultrasonic treatment, and stirring for 2-5 min;

(3) adding ice water (4 deg.C), pea protein and TG after stirring, continuously mixing, stirring for 5-10min, and reacting at 4-6 deg.C for 3-3.5 hr to obtain chicken meat emulsion system;

(4) the chicken paste system is put in a refrigerator at the temperature of 18 ℃ below zero and frozen for 8 to 8.5 hours to inactivate enzyme.

6. The preparation of a chicken emulsion system suitable for 3D printing according to claim 5 wherein: the chicken meat can be replaced by meat of livestock and poultry or seafood.

7. A chicken emulsion system suitable for 3D printing prepared by the method of claim 1, wherein: prepared by the process of claim 1.

8. Use of the chicken emulsion system prepared by the method of claim 1 as a 3D printing feedstock to prepare a meat emulsion product.

9. Use according to claim 8, characterized in that: unfreezing the chicken meat paste, introducing the chicken meat paste into a feeding pipe of a 3D printer, and selecting a printing mode for printing, wherein the printing temperature is 37-40 ℃, the nozzle moving speed is 30-35mm/s, and the inner diameter of the nozzle is 0.84-1 mm.

Technical Field

The invention belongs to the technical field of preparation of printing food materials, and particularly relates to a chicken meat emulsion system suitable for 3D printing and a preparation method thereof.

Background

The 3D printing technology is born in the 20 th century, the main process technologies comprise extrusion molding, selective sintering molding, binder injection molding and ink-jet molding, the 3D printing operation is simple, the complex process of the traditional manufacturing industry is replaced, the development speed is high, the technology is widely applied to the fields of medical treatment, medicine, mold manufacturing, aerospace, education, food and the like at present, and the technology is deeply concerned by researchers at home and abroad.

Food 3D printing technology, through the raw materials layer by layer print structure. The three-dimensional food printing method is based on a three-dimensional design model, a digital program of a product is designed through computer software, information is transmitted to a 3D printer to manufacture the product, personalized food can be developed through a 3D food printing technology, for example, the elderly, children, athletes and the like in special consumer groups, unique food requirements are designed, and non-traditional food can be prepared through brand-new food materials, for example, food which can be accepted by people is prepared through insect food materials which are not accepted by most people, meanwhile, the method can quickly print out products with different shapes to bring fun to life, and due to the fact that the production efficiency is high, the production time is shortened, the 3D printing technology is applied to the food industry, and the development of the food industry can be greatly promoted.

However, the 3D printing is still difficult to be widely applied to the food processing industry at present, because the requirement of the 3D printing on food raw materials is very high, the printed raw materials have certain elasticity and certain fluidity, if the printed product with insufficient elasticity collapses and deforms, the printed product with too strong elasticity blocks a printing port and cannot be printed, and if the fluidity is too poor, the printed product is not shaped, the food raw materials are processed to enable the food raw materials to have the printing requirement, chicken is famous with high protein, low fat and low cholesterol, has the effects of warming the middle-jiao and replenishing qi, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles, and is very suitable for health-building people.

Therefore, the food processing technology is used for improving the forming and printing performance of the chicken meat emulsion, and the method has important significance for the actual development and production of a printing chicken meat emulsion system. The invention provides a preparation method of a meat paste material for 3D printing (publication number CN109077251A), which is characterized in that starch is added into meat paste, the processed meat paste has moderate viscosity, the paste is fine and smooth, the discharging is facilitated, the meat paste material is suitable for 3D printing, the printed product has high accuracy and good taste, but the gel property of the starch is too strong, the viscoelasticity of the obtained meat paste gel is too high, and the meat paste material is easy to block in the printing process; meanwhile, Zhang 24924et al invented a regulation and control method (publication No. CN106798263A) for improving the forming and accurate printing performance of a unfrozen surimi system, by adding linseed gum and glucolactone to the surimi to induce surimi gel, the obtained slurry has moderate viscosity, good fluidity, fine slurry, difficult blockage and suitability for 3D printing, the three-dimensional forming rate of the printed product is high, but the glucolactone is decomposed into gluconic acid and lactone, and the acid-induced protein gel degree still needs to be further enhanced. It can be seen from the above that although each system can improve the corresponding performance, the system suitable for the food 3D printing technology has the defects that the commonly used enzymes such as neutral protease and papain are used for tenderizing meat, promoting proteolysis, not promoting protein crosslinking and enhancing protein gelation, TG can improve protein gelation, and non-meat protein is added into meat to improve gelation, starch, soy protein and edible gum are the widely used raw materials at present, the application of pea protein can not only improve gelation, but also the pea protein has no allergen, is non-transgenic, has high nutritive value and can prevent cardiovascular and cerebrovascular diseases.

Disclosure of Invention

The invention aims to provide a chicken meat emulsion system suitable for 3D printing and a preparation method thereof.

In order to achieve the purpose, the invention adopts the technical scheme that:

the preparation method of the chicken meat emulsion system suitable for 3D printing is characterized by comprising the following steps: adding the processed chicken into the pickling liquid, processing under ultrasound for 45-50min, removing surface water, stirring for 2-5min, adding ice water (4 deg.C), adding pea protein and TG for 2 times, stirring for 5-10min (stirring for 2 times, each time for 2.5-5min, and stopping for 1-2min) to obtain chicken meat paste system; wherein, the adding amount of ice water (4 ℃), pea protein and TG are respectively 25-30% of the weight of the meat; 25% -30%; 0.7 to 0.8 percent.

The chicken and the pickling liquid are mixed according to the volume ratio of 2-3: 5-7.5.

Mixing the chicken and the pickling liquid, and then carrying out ultrasonic treatment at the temperature of 22-25 ℃ and the power of 270-.

The pickling liquid is prepared by adding 75-80g of salt, 30-35g of sugar, 6-11g of tsaoko amomum fruit, 1.44-6.44g of bay leaf, 7.2-12.2g of cassia bark and 0.72-5.72g of pepper into 1.5L of water, boiling for 15min at 100 ℃, and cooling to room temperature (20-25 ℃) for later use.

In a further aspect of the present invention,

(1) adding the chicken with tendon, fascia and adipose tissue removed into the pickling solution for direct ultrasonic treatment;

(2) treating the pickled chicken under ultrasonic condition for 45-50min, removing surface water from the chicken after ultrasonic treatment, and stirring for 2-5 min;

(3) adding ice water (4 deg.C), pea protein and TG, stirring for 5-10min (2 times each for 2.5-5min, and stopping for 1-2min), and reacting at 4-6 deg.C for 3-3.5 hr to obtain chicken meat emulsion system;

(4) the chicken paste system is put in a refrigerator at the temperature of 18 ℃ below zero and frozen for 8 to 8.5 hours to inactivate enzyme.

The chicken meat can be replaced by meat of livestock and poultry or seafood.

The chicken meat emulsion system suitable for 3D printing is prepared according to the method.

An application of the chicken meat emulsion system prepared by the method as a 3D printing raw material to prepare a meat emulsion product.

Further, the chicken meat paste is unfrozen and then is led into a feed pipe of a 3D printer, a printing mode is selected for printing, the printing temperature is 37-40 ℃, the moving speed of a nozzle is 30-35mm/s, and the inner diameter of the nozzle is 0.84-1 mm.

The invention has the advantages that:

according to the system, the TG and the pea protein are added to treat meat, particularly chicken, and the meat meets the gel property and the fluidity required by the 3D printing technology through the ultrasonic technology, so that the printed product has high three-dimensional forming rate and is not blocked in discharging; meanwhile, the added TG and pea protein are mutually matched, so that the taste and the nutritive value of the meat can be improved, the cardiovascular and cerebrovascular diseases can be prevented, and the technical support is provided for the actual production. The method specifically comprises the following steps:

1. according to the invention, a certain amount of TG and pea protein are added into chicken and treated at a proper temperature, the added TG catalyzes an acyl transfer reaction between an intramolecular or intermolecular glutamine residue and a lysine residue in the meat protein, so that meat protein crosslinking is promoted, the emulsibility and foamability of the meat protein can be changed, the gelation property of the meat protein can be enhanced, the lysine is protected from being damaged in various processing processes, and then the pea protein has a certain gelation property through the synergistic effect with the pea protein, the gelation property of the pea protein is further enhanced by the TG, so that a chicken emulsion system has good fluidity and gelation property, the paste is fine and smooth, and is not easy to block, and the chicken emulsion system is an optimal material for realizing food printing.

2. The system is prepared by adopting an ultrasonic technology to process the system, on one hand, the ultrasonic means is utilized to accelerate the marinating liquid to enter the meat, the water retention is increased along with the salt in the marinating liquid, the gel property and the fluidity of the chicken meat emulsion system are enhanced, the 3D printing requirement is met, and the printing accuracy is improved; on the other hand, the flavor is improved. The ultrasonic wave has the characteristics of high frequency, high power, short wavelength, good directivity and the like, and particularly has strong penetrating power and high energy. In the process of meat curing, if the traditional curing method is combined with ultrasonic treatment, the curing speed is obviously improved, certain enzymes and cells are activated and participate in various physiological and chemical reactions, and the permeation and diffusion of sodium chloride in meat are promoted.

3. The printing process is simple and uncomplicated, the printed product is not easy to block in the process, the printed product has high accuracy and high forming rate, and the product with chicken flavor and unique shape can be prepared, thereby providing technical support for actual production.

Drawings

Fig. 1 is a flow chart provided by an embodiment of the present invention.

Fig. 2 is a graph showing the effect of different amounts of added pea protein on the water binding capacity of 3D-printed chicken emulsion provided in example 1 of the present invention.

FIG. 3 is a graph showing the effect of different amounts of added pea protein on the rheology of a 3D-printed chicken emulsion according to example 1 of the present invention; wherein A is an influence graph of different addition amounts of pea protein on storage modulus; and B is a graph of the influence of different addition amounts of pea protein on loss modulus.

Fig. 4 is a graph showing the effect of different amounts of added pea protein on the printing effect of the 3D-printed chicken emulsion provided in example 1 of the present invention.

Fig. 5 is a graph showing the effect of different amounts of added pea protein on the accuracy of 3D printing of chicken emulsion according to example 1 of the present invention.

Fig. 6 is a graph of the effect of different amounts of added pea protein on the cooking loss of 3D printed chicken emulsion provided in example 1 of the present invention.

Fig. 7 is a graph showing the effect of different amounts of added pea protein on the accuracy of the 3D printed chicken emulsion after cooking according to example 1 of the present invention.

FIG. 8 is a graph of the effect of different amounts of added pea protein on the texture of 3D-printed chicken emulsion provided in example 1 of the present invention; wherein A is an influence graph of different addition amounts of pea protein on hardness; b is an influence graph of different addition amounts of pea protein on elasticity; c is a graph of the effect of different addition amounts of pea protein on chewiness.

FIG. 9 is a graph showing the effect of different amounts of ice water added on the water binding capacity of 3D-printed chicken emulsion according to example 1 of the present invention.

FIG. 10 is a graph showing the effect of different amounts of ice water added on the rheology of 3D printed chicken emulsion according to example 1 of the present invention; wherein A is an influence graph of different adding amounts of ice water on the storage modulus; b is a graph showing the effect of different amounts of ice water on loss modulus.

FIG. 11 is a graph showing the effect of different amounts of ice water added on the printing effect of 3D printing chicken emulsion according to example 1 of the present invention.

FIG. 12 is a graph showing the effect of different amounts of ice water added on the accuracy of 3D printing of chicken emulsion in example 1 of the present invention.

Fig. 13 is a graph showing the effect of different amounts of ice water added on the cooking loss of 3D printed chicken emulsion in example 1 of the present invention.

Fig. 14 is a graph showing the effect of different amounts of ice water added on the accuracy of 3D printed chicken emulsion after cooking in accordance with example 1 of the present invention.

FIG. 15 is a graph showing the effect of different amounts of ice water added on the texture of 3D-printed chicken emulsion according to example 1 of the present invention; wherein A is an influence graph of different adding amounts of ice water on the hardness; b is an influence graph of different adding amounts of ice water on elasticity; c is a graph showing the influence of different amounts of ice water on chewiness.

Fig. 16 is a graph showing the effect of different amounts of TG added on the water binding capacity of 3D printed chicken emulsion provided in example 1 of the present invention.

FIG. 17 is a graph showing the effect of different amounts of TG added on the rheology of 3D printed chicken emulsion as provided in example 1 of the present invention; wherein A is an influence graph of different addition amounts of TG on the storage modulus; b is a graph showing the effect of different amounts of TG added on loss modulus.

Fig. 18 is a graph showing the effect of different amounts of TG added on the printing effect of 3D-printed chicken emulsion according to example 1 of the present invention.

FIG. 19 is a graph showing the effect of different amounts of TG added on the accuracy of 3D-printed chicken emulsion provided in example 1 of the present invention.

Fig. 20 is a graph showing the effect of different amounts of TG added on the cooking loss of 3D printed chicken emulsion provided in example 1 of the present invention.

Fig. 21 is a graph showing the effect of different amounts of TG added on the accuracy of 3D printed chicken emulsion after cooking in accordance with example 1 of the present invention.

FIG. 22 is a graph showing the effect of different amounts of TG added on the texture of 3D-printed chicken emulsion provided in example 1 of the present invention; wherein A is an influence graph of different addition amounts of TG on hardness; b is an influence graph of different addition amounts of TG on elasticity; c is a graph of the effect of different addition amounts of TG on chewiness.

Fig. 23 is a graph showing the effect of different addition amounts of printing temperature on the printing effect of 3D printing chicken emulsion provided in embodiment 1 of the present invention.

Figure 24 is a graph showing the effect of different printing temperatures on the accuracy of 3D printing of chicken emulsion as provided in example 1 of the present invention.

Figure 25 is a graph of the effect of different printing temperatures on retort loss of 3D printed chicken emulsion provided by example 1 of the present invention.

Fig. 26 is a graph showing the effect of different printing temperatures on the accuracy of 3D printed chicken emulsion after cooking according to example 1 of the present invention.

FIG. 27 is a graph of the effect of different printing temperatures on the texture of a 3D printed chicken emulsion as provided in example 1 of the present invention; wherein A is an influence graph of different printing temperatures on hardness; b is an influence graph of different printing temperatures on elasticity; c is a graph of the effect of different printing temperatures on chewiness.

Fig. 28 is a graph showing the effect of 3D printing of chicken meat emulsion under the optimal conditions provided by example 1 of the present invention.

FIG. 29 is a rheology plot of a 3D printed chicken emulsion under optimal conditions as provided by example 1 of the present invention; wherein A is an energy storage modulus diagram; and B is a loss modulus graph.

FIG. 30 is a graph of the effect of different ultrasonic temperatures on the rheology of a 3D printed chicken emulsion as provided in example 2 of the present invention; wherein A is an influence graph of different ultrasonic temperatures on the storage modulus; and B is a graph of the effect of different ultrasonic temperatures on loss modulus.

Fig. 31 is a graph showing the effect of different ultrasonic temperatures on the printing effect of 3D-printed chicken emulsion provided in example 2 of the present invention.

Figure 32 is a graph of the effect of different ultrasound temperatures on the accuracy of 3D printing of chicken emulsion provided in example 2 of the present invention.

Figure 33 is a graph of the effect of different sonication temperatures provided in example 2 of the present invention on the retort loss of 3D printed chicken emulsion.

Fig. 34 is a graph of the effect of different sonication temperatures on the accuracy of 3D printed chicken emulsion after cooking as provided in example 2 of the present invention.

FIG. 35 is a graph of the effect of different ultrasound temperatures on the texture of a 3D printed chicken emulsion as provided in example 2 of the present invention; wherein A is an influence graph of different ultrasonic temperatures on hardness; b is an influence graph of different ultrasonic temperatures on elasticity; c is a graph of the effect of different ultrasound temperatures on chewiness.

Figure 36 is a graph of the effect of different ultrasound temperatures on sensory evaluation of 3D printed chicken emulsion provided in example 2 of the present invention.

FIG. 37 is a graph of the effect of different sonication times on the rheology of 3D printed chicken emulsion provided in example 2 of the present invention; wherein A is an influence graph of different ultrasonic time on the storage modulus; and B is a graph of the effect of different ultrasonic times on loss modulus.

Fig. 38 is a graph showing the effect of different sonication times on the printing effect of 3D printed chicken emulsion provided in example 2 of the present invention.

Figure 39 is a graph of the effect of different sonication times on the accuracy of 3D printing of chicken emulsion provided in example 2 of the present invention.

Figure 40 is a graph of the effect of different sonication times on the retort loss of 3D printed chicken emulsion provided in example 2 of the present invention.

Figure 41 is a graph of the effect of different sonication times on the accuracy of 3D printed chicken emulsion after cooking as provided in example 2 of the present invention.

FIG. 42 is a graph of the effect of different sonication times on the texture of 3D printed chicken emulsion provided in example 2 of the present invention; wherein A is an influence graph of different ultrasonic time on hardness; b is an influence graph of different ultrasonic time on elasticity; c is a graph of the effect of different sonication times on chewiness.

Figure 43 is a graph of the effect of different sonication times on sensory evaluation of 3D printed chicken emulsion provided in example 2 of the present invention.

FIG. 44 is a graph of the effect of different ultrasonic powers provided by example 2 of the present invention on the rheology of 3D printed chicken emulsion; wherein A is an influence graph of different ultrasonic powers on the storage modulus; and B is a graph of the effect of different ultrasonic powers on loss modulus.

Fig. 45 is a graph illustrating the effect of different ultrasonic powers on the printing effect of 3D printed chicken emulsion according to example 2 of the present invention.

Figure 46 is a graph of the effect of different ultrasonic powers provided by example 2 of the present invention on the accuracy of 3D printing of chicken emulsion.

Figure 47 is a graph of the effect of different ultrasonic powers provided by example 2 of the present invention on the retort loss of 3D printed chicken emulsion.

Fig. 48 is a graph of the effect of different ultrasonic powers provided in example 2 of the present invention on the accuracy of 3D printed chicken emulsion after cooking.

FIG. 49 is a graph of the effect of different ultrasonic powers provided in example 2 of the present invention on the texture of a 3D printed chicken emulsion; wherein A is an influence graph of different ultrasonic powers on hardness; b is an influence graph of different ultrasonic powers on elasticity; c is a graph of the effect of different ultrasonic powers on chewiness.

Figure 50 is a graph of the effect of different ultrasonic powers provided in example 2 of the present invention on sensory evaluation of 3D printed chicken emulsion.

Fig. 51 is a graph showing the effect of 3D printing of chicken meat emulsion under the optimal conditions provided by example 2 of the present invention.

FIG. 52 is a rheological profile of a 3D-printed chicken emulsion under optimal conditions as provided by example 2 of the present invention; wherein A is an energy storage modulus diagram; and B is a loss modulus graph.

Detailed Description

The following examples are presented to further illustrate embodiments of the present invention, and it should be understood that the embodiments described herein are for purposes of illustration and explanation only and are not intended to limit the invention.

The following examples all used commercial products such as chicken breast, salt, sugar, tsaoko, geranium, cinnamon, pepper, which were purchased from Shenyang Xinlongjia supermarket; pea protein was purchased from Jiangsu Xinrui Biotech limited; transglutaminase (TG) was purchased from Jiangsu Yiming biology ltd;

the instruments and equipment used: KQ-300DE ultrasonic processor- -ultrasonic instruments, Inc. of Kunshan; 5804R high speed refrigerated centrifuge- -Etsppendorf, Germany; 3D food Printer (with Filter Screen) -Hangzhou Shimeji science & technology Co., Ltd; DHR-1 hybrid rheometer-TA instruments ltd; CT 310K model texture analyzer-Brookfield, usa; meat grinder-little bear electric appliances limited; vernier calipers — hangzhou tool measuring tool, inc; C21-SX810 Induction cooker- -Jiuyang GmbH; JA21002 electronic balance- -Shunhua constant scientific instruments, Inc.

The indices in the following examples were tested as follows:

the water holding capacity test is as follows: weighing 10g of sample (W1), placing the sample into a centrifuge tube, centrifuging the sample (5000r/min, 4 ℃) for 15min, removing water after centrifugation, weighing the sample (W2), and calculating the water retention according to the following formula:

water holding capacity (%) ═ W2/W1X 100

The rheology test was: the sample is placed on a bottom plate, flat plates with the diameter of 40mm are selected as an upper plate, and the distance between the flat plates is set to be 1 mm. Excess was cut with a plastic knife, the sample surface was coated with a low viscosity silicon lubricant to prevent moisture evaporation, and dynamic frequency scanning was performed after 30min standing at room temperature. The strain was set at 0.2% and the sweep frequency was 0.1-10 Hz.

The accuracy test is as follows: the printing accuracy is comprehensively evaluated by using three indexes of length accuracy (the ratio of the length of a printed object to the length of a model), width accuracy (the ratio of the width of the printed object to the width of the model) and height accuracy (the ratio of the height of the printed object to the height of the model), wherein the actual length, the width and the height of the printing are measured by using vernier calipers.

The cooking loss test was: weighing the mass m3 of the sample, cooking the sample for about 15min in boiling water at 100 ℃, taking out the meat blocks, placing the meat blocks at room temperature, cooling the meat blocks, sucking the moisture on the surfaces of the meat blocks, weighing the meat blocks again to obtain m4, and calculating the cooking loss rate.

Cooking loss rate: m3-m4/m 3X 100

m 3-weight of meat before cooking (g) m 4-weight of meat after cooking (g)

The accuracy test after cooking is as follows: the printing accuracy is comprehensively evaluated by using three indexes of length accuracy (the ratio of the length of a printed object to the length of a model), width accuracy (the ratio of the width of the printed object to the width of the model) and height accuracy (the ratio of the height of the printed object to the height of the model), wherein the actual length, the width and the height of the printing are measured by using vernier calipers.

The texture test is as follows: texture TPA full texture analysis: using a probe: HDP/BSK; setting parameters: the speed before measurement is 10.0mm/s, the speed during measurement is 5.0mm/s, the speed after measurement is 10.0mm/s, and the compression deformation rate: 50%, measuring distance of 10.0mm, and interval between two times of compression is 3.0 s; trigger force 5.0g, hardness, elasticity, chewiness were measured.

The sensory evaluation is a sensory evaluation group consisting of 10 food professionals, and scores are given in 4 aspects of appearance state, aroma, taste and mouthfeel, all the scores are between 1 and 25, and the lower the score is, the poorer the quality of the sample is. All samples to be evaluated are randomly sampled, an evaluator evaluates the samples independently, and different samples are rinsed with clear water.