CN103689302A - 一种可得然胶体复合胶体 - Google Patents
一种可得然胶体复合胶体 Download PDFInfo
- Publication number
- CN103689302A CN103689302A CN201310664084.4A CN201310664084A CN103689302A CN 103689302 A CN103689302 A CN 103689302A CN 201310664084 A CN201310664084 A CN 201310664084A CN 103689302 A CN103689302 A CN 103689302A
- Authority
- CN
- China
- Prior art keywords
- curdlan
- colloid
- product
- compound
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000001879 Curdlan Substances 0.000 title claims abstract description 30
- 229920002558 Curdlan Polymers 0.000 title claims abstract description 30
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 title claims abstract description 30
- 229940078035 curdlan Drugs 0.000 title claims abstract description 30
- 235000019316 curdlan Nutrition 0.000 title claims abstract description 30
- 239000000084 colloidal system Substances 0.000 title claims abstract description 26
- 150000001875 compounds Chemical class 0.000 title abstract 4
- 229920002907 Guar gum Polymers 0.000 claims abstract description 10
- 239000000665 guar gum Substances 0.000 claims abstract description 10
- 235000010417 guar gum Nutrition 0.000 claims abstract description 10
- 229960002154 guar gum Drugs 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims description 13
- 238000005215 recombination Methods 0.000 claims description 8
- 230000006798 recombination Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 229920000642 polymer Polymers 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 238000013329 compounding Methods 0.000 abstract 1
- 229920002521 macromolecule Polymers 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 239000012670 alkaline solution Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种可得然胶体复合胶体,属于食品加工领域。其特征在于:所述复合胶体由包括质量百分比为可得然胶:54.1%、瓜尔豆胶:8.1%、黄原胶:16.2%、磷酸三钠:21.6%四种原料复配而成。本发明的有益效果和优点是:因可得然胶属微生物发酵糖质原料而产生的一种高分子聚合物,与瓜尔豆胶、黄乐胶复配具有很好的协同作用,应用于肉制品产品中可显著提高产品的组织结构,增强产品弹性,改善口感,从而提高产品的卖相。
Description
技术领域
本发明涉及一种可得然胶体复合胶体,属于食品加工领域。
技术背景
可得然胶体由特定微生物发酵糖质原料而产生的一种高分子聚合物,是一种新的天然多糖类食品胶。安全、健康。但由于其不溶解于水,其功能作用不能充分发挥,且不宜操作,单价较高,限制了其在肉制品的应用。经过试验证明,选用可得然胶、瓜尔豆胶、黄原胶与磷酸三钠按一定比例复配,其原理是:利用可得然胶在碱性溶液中的易溶性及三种胶体之间的协同作用,使可得然胶体的吸水性及功能作用充分发挥,应用肉制品可显著提高产品的组织结构及口感。该产品应用肉制品的生产,是一种高性价比的复合胶体。因此,为了将可得然胶体的作用得到充分发挥,便于操作,降低成本。有必要对可得然胶体复配组合进行研究。
发明内容:
本发明的目的是利用可得然胶在碱性溶液中的易溶性及三种胶体之间的协同作用,使可得然胶体的吸水性及功能作用充分发挥,应用于肉制品产品中,可显著提高产品的组织结构及口感,而提供一种可得然胶体复合胶体。
为实现上述目的,本发明采用如下技术方案:一种可得然胶体复合胶体,所述复合胶体由包括质量百分比为可得然胶:54.1%、瓜尔豆胶:8.1%、黄原胶:16.2%、磷酸三钠:21.6%四种原料复配而成。
所述可得然胶、瓜尔豆胶、黄原胶、磷酸三钠均为食品级。
所述复合胶体,其复配方法是:按照质量百分比为可得然胶:54.1%、瓜尔豆胶:8.1%、黄原胶:16.2%、磷酸三钠:21.6%四种原料,放入容器中搅拌均匀即可备用。
所述复合胶体∶水=1∶40比例,可复配成复水胶体,其复配方法是:先将复合胶体倒入40倍的水中进行斩拌,斩拌速度为2900-3900r/min,斩拌时间为1-2min,至粘稠液体状即可备用。
本发明的有益效果和优点是:因可得然胶属微生物发酵糖质原料而产生的一种高分子聚合物,与瓜尔豆胶、黄乐胶复配具有很好的协同作用,应用于肉制品产品中可显著提高产品的组织结构,增强产品弹性,改善口感,从而提高产品的卖相。
具体实施方式
实施例1:将制作好的复水胶体直接加入肉制品的原料肉中,建议添加量按10%为宜,掺和均匀即可。它能显著提高产品的组织结构,增强产品弹性,改善口感,大大提升了产品品质从而增加卖相。
Claims (4)
1.一种可得然胶体复合胶体,其特征在于:所述复合胶体由包括质量百分比为可得然胶:54.1%、瓜尔豆胶:8.1%、黄原胶:16.2%、磷酸三钠:21.6%四种原料复配而成。
2.根据权利要求1所述的可得然胶体复合胶体,其特征在于:所述可得然胶、瓜尔豆胶、黄原胶、磷酸三钠均为食品级。
3.根据权利要求1所述的可得然胶体复合胶体,其特征在于:所述复合胶体,其复配方法是:按照质量百分比为可得然胶:54.1%、瓜尔豆胶:8.1%、黄原胶:16.2%、磷酸三钠:21.6%四种原料,放入容器中搅拌均匀即可备用。
4.根据权利要求3所述的可得然胶体复合胶体,其特征在于:所述复合胶体∶水=1∶40比例,可复配成复水胶体,其复配方法是:先将复合胶体倒入40倍的水中进行斩拌,斩拌速度为2900-3900r/min,斩拌时间为1-2min,至粘稠液体状即可备用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310664084.4A CN103689302A (zh) | 2013-12-11 | 2013-12-11 | 一种可得然胶体复合胶体 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310664084.4A CN103689302A (zh) | 2013-12-11 | 2013-12-11 | 一种可得然胶体复合胶体 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103689302A true CN103689302A (zh) | 2014-04-02 |
Family
ID=50351090
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310664084.4A Pending CN103689302A (zh) | 2013-12-11 | 2013-12-11 | 一种可得然胶体复合胶体 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103689302A (zh) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104305316A (zh) * | 2014-10-10 | 2015-01-28 | 福建农林大学 | 一种提高贡丸制品脆弹性的加工方法 |
CN104432159A (zh) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | 一种提高肉丸耐煮性复配肉制品增稠剂乳化胶体的制备方法 |
JP2016067338A (ja) * | 2014-10-02 | 2016-05-09 | オルガノフードテック株式会社 | 品質改良剤 |
CN105767616A (zh) * | 2014-12-25 | 2016-07-20 | 山东中科生物科技股份有限公司 | 一种复合食品胶及其在制备酱卤牛驴肉中的应用 |
CN109123603A (zh) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | 一种多层多味凝胶食品及其制备方法 |
CN109169764A (zh) * | 2018-11-09 | 2019-01-11 | 泰兴市东圣生物科技有限公司 | 一种蛋糕品质改良剂及其制备方法和应用 |
JP2019083826A (ja) * | 2019-03-15 | 2019-06-06 | オルガノフードテック株式会社 | 品質改良剤 |
-
2013
- 2013-12-11 CN CN201310664084.4A patent/CN103689302A/zh active Pending
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016067338A (ja) * | 2014-10-02 | 2016-05-09 | オルガノフードテック株式会社 | 品質改良剤 |
CN104305316A (zh) * | 2014-10-10 | 2015-01-28 | 福建农林大学 | 一种提高贡丸制品脆弹性的加工方法 |
CN104432159A (zh) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | 一种提高肉丸耐煮性复配肉制品增稠剂乳化胶体的制备方法 |
CN105767616A (zh) * | 2014-12-25 | 2016-07-20 | 山东中科生物科技股份有限公司 | 一种复合食品胶及其在制备酱卤牛驴肉中的应用 |
CN109123603A (zh) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | 一种多层多味凝胶食品及其制备方法 |
CN109169764A (zh) * | 2018-11-09 | 2019-01-11 | 泰兴市东圣生物科技有限公司 | 一种蛋糕品质改良剂及其制备方法和应用 |
CN109169764B (zh) * | 2018-11-09 | 2021-08-27 | 泰兴市东圣生物科技有限公司 | 一种蛋糕品质改良剂及其制备方法和应用 |
JP2019083826A (ja) * | 2019-03-15 | 2019-06-06 | オルガノフードテック株式会社 | 品質改良剤 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103689302A (zh) | 一种可得然胶体复合胶体 | |
CN102511783B (zh) | 一种食用菌膨化产品加工技术 | |
CN106213471A (zh) | 一种含卡拉胶的复配胶体、其复水胶体及制备方法和应用 | |
CN101961084B (zh) | 一种燕麦牛奶饮料 | |
CN102276858A (zh) | 一种可食性胶原蛋白复合膜的制备方法 | |
CN103734502A (zh) | 热带鱼饲料及其制备方法 | |
CN103190536B (zh) | 一种安全环保的高效猪饲料添加剂 | |
MX2012003406A (es) | Polvo para bebida lactea acidificada y metodo para producir el mismo. | |
CN102150794B (zh) | 一种魔芋糕的超声波凝胶化生产工艺 | |
CN104558648A (zh) | 一种海藻风味的金枪鱼鱼骨明胶可食膜及其制备方法 | |
CN101480222A (zh) | 一种军曹鱼用复合免疫增强剂 | |
CN103689636A (zh) | 一种黑木耳粒鸡肉香肠 | |
CN105295408A (zh) | 一种环保型淋膜纸的制备工艺 | |
CN103783375A (zh) | 一种面条粉 | |
CN1947558A (zh) | 一种用于制备可以吸的果冻的新型复合食品胶 | |
CN104621507A (zh) | 一种复合型魔芋膳食纤维制品及其制备方法 | |
CN104448009A (zh) | 食品级耐酸型羧甲基纤维素钠的制备方法 | |
CN102018140B (zh) | 甲壳类动物饲料预混料的生产工艺 | |
CN103919233A (zh) | 一种白刺果粉、菊糖泡腾片及其制备方法 | |
CN103844069A (zh) | 海参促熟用饲料添加剂 | |
CN103892208A (zh) | 一种高纤维方便面及其制备方法 | |
CN103535429B (zh) | 一种即食海带保水剂及其保水方法 | |
CN101564113A (zh) | 一种防龋宠物保健食品 | |
CN104845386A (zh) | 虾仁加工下脚料制备的复合活性可食性膜 | |
CN204616988U (zh) | 胡萝卜酱杀菌装置 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |