CN105028607A - Compound thickening stabilizer for collagen meat and preparing method and application thereof - Google Patents
Compound thickening stabilizer for collagen meat and preparing method and application thereof Download PDFInfo
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Abstract
The invention relates to the technical field of stabilizers, in particular to a compound thickening stabilizer for collagen meat and a preparing method and application thereof. The compound thickening stabilizer comprises, by mass, 5-20 parts of transglutaminase, 55-80 parts of meat product stabilizers, 5-12 parts of konjac glucomannan, 3-5 parts of carrageenan, 1-3 parts of gellan gum and 1-6 parts of curdlan. The compound thickening stabilizer for the collagen meat can improve the tissue structure of the collagen meat, chewiness, crispness and tasty and refreshing mouthfeel are enhanced, and the problems that the collagen meat is dissolved at normal temperature, is reversible and puffs when heated at high temperature are effectively solved; the preparing method is simple, and beneficial for large-scale industrial application and production.
Description
Technical field
The present invention relates to stabilizing agent technical field, particularly relate to composite thickening stabilizing agent of a kind of collagen meat and its preparation method and application.
Background technology
Collagen, as a kind of boiomacromolecule, is the main component in human connective tissue, is also the functional protein that people's in-vivo content is maximum, distribution is the widest, accounts for 25% ~ 30% of body internal protein total amount.Because collagen the reason of biological physicochemical property, the transmission of its formation with tissue, maturation, cell-tocell, and joint lubrication, wound healing, calcification, blood clotting and aging etc. have close relationship.Collagen also because it is to the immense value of organism, and makes it on human medical field, on human health care, occupy critical role.Be widely used in the industries such as medical science, beauty and skin care, food, chemical industry.Especially collagen has higher viscosity, emulsibility, can be used as some functional food additives, as adhesive, thickener, flocculant, emulsifying agent etc.The part that collagen forms as life entity, he is to mankind's important in inhibiting.
The mankind are apt to the research of eating nutritional need structure to self Different growth phases, to the research and extension from different country, different place, different nationalities traditional dining culture cooking method and recipe nutrition etc. not enough comprehensively and deeply.Human body Different growth phases trophic structure, best composition and demand all should more be cared about and the research of profound level.In the past, we had abandoned too many pig (cattle and sheep horse fish) skin, connective tissue, bone and cartilage, were familiar with less than them due nutrition and health care and edibility.The kind food nutritional imbalance that the mankind are long-term, the life-span of people is caused to reduce by half: the physiological longevity of people is the longest reaches 170 years old, the natural age of people can reach 120 years old, can almost reduce by half actual life, a major reason " human collagen protein loss ", causes each organ dysfunction of human body self and immunocompetence to decline, and fibrocyte synthesis collagen protein function declines, there is decline in human connective tissue, bone and skin, various disease has just been come; An aging of this stranger: medical expert is summed up as aging phenomenon " collagen disappearance disease " both at home and abroad!
At present, carry out in the industry the correlative study of collagen meat, its main purpose is human body replenishing collagen by the mode of tonic, and the not expugnable difficult problem that current collagen meat occurs is exactly, at normal temperatures collagen meat institutional framework dissolve, Inverse problem, this collagen meat is expanded in generation easy in high temperature frying process, brittleness, the tasty and refreshing tooth sense of collagen meat are poor, toughness is not enough, cannot technical scale production be carried out, cannot satisfy the demands of consumers.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, composite thickening stabilizing agent of a kind of collagen meat and its preparation method and application is provided, the composite thickening stabilizing agent of this collagen meat can improve the institutional framework of collagen meat, strengthen tenacity, brittleness, tasty and refreshing tooth sense, effectively solve that collagen meat dissolves at normal temperatures, expanded problem under reversible and high-temperature heating; Its preparation method is simple, is conducive to extensive work industry and produces and application.
The present invention is achieved through the following technical solutions.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts:
Glutamine transaminage 5-20 part
Stabilizer for meat products 55-80 part
Konjac glucomannan 5-12 part
Carragheen 3-5 part
Gellan gum 1-3 part
Curdlan 1-6 part.
Preferably, the mass parts sum of above-mentioned raw materials is 100 parts.
Glutamine transaminage (TG enzyme), as a kind of novel protein composition improvement agent, has cohesive extremely strong, pH good stability, the features such as heat endurance is high, use safety.During with this TG enzyme Restruction collagen meat, the covalent bond that catalysis is formed is difficult to fracture under general non-enzymatic catalysis condition, not only meat mincing can be bonded together, can also by various non-meat protein-crosslinking on meat albumen, after product shaping, all can not scatter through freezing, section, culinary art process.TG enzyme to be applied on composite thickening stabilizing agent and to be conducive to improving the institutional framework of collagen meat for the preparation of collagen meat, strengthening tenacity, brittleness.
Carragheen has strong formation gel and full-bodied characteristic, also flexible, transparency and dissolubility, thickening and the gelling property of dissimilar carragheen are very different, and the present invention adopts ι type carragheen and stabilizer for meat products mutually to form whippy gel.
Gellan gum is a novel microbial exocellular polysaccharide, and its gelling performance is superior, and gellan gum is also a kind of microorganism edible glue of all-transparent, and gellan gum dry powder is ecru, without special flavour and smell, decomposes without fusing on 150 DEG C.Heat-resisting, acid resistance is good, also high to the stability of TG enzyme.The gel that gellan gum is formed is rich in juice, has good Flavor release, has the mouthfeel of just melt in the mouth.Add xanthans, carragheen in gellan gum, its gel hardness can be made to reduce and elasticity strengthens, the mouthfeel of obtained collagen meat is more sharp and clear.
Curdlan is also known as heat setting glue, and condensation polysaccharide, is produced by microorganism, with β-1, the water-insoluble glucan that 3-glycosidic bond is formed, is can form hard and resilient heat irreversible gel after its suspension heats by a class, can forms again the general name of the polysaccharide of thermoreversible gels.Curdlan is as a kind of food additives, and it can improve retentiveness, viscoplasticity, the stability of product, and has thickening power.
Because the price of TG enzyme is higher, the composite thick stabilization agent prescription of collagen meat of the present invention, konjac glucomannan, carragheen, gellan gum and curdlan is utilized to coordinate TG enzyme used in combination, the use amount of TG enzyme can be reduced on the one hand, reduce cost of material, elasticity, the viscosity of collagen meat can be strengthened on the other hand, also be improved mouthfeel, suppress hot water swelling, reduce section and alleviate soup juice muddiness and wait effect, in addition, add gellan gum and can make it have salubrious taste, play the good action making up collagen meat taste deficiency.
Preferably, the composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts:
Glutamine transaminage 7.5-15 part
Stabilizer for meat products 55-80 part
Konjac glucomannan 6.5-12 part
Carragheen 3.5-5 part
Gellan gum 1-3 part
Curdlan 1.5-5.5 part.
Preferably, the mass parts sum of above-mentioned raw materials is 100 parts.
Preferably, the activity of described glutamine transaminage is 100-200u/g.More preferably, the enzymatic activity of described glutamine transaminage is 100u/g, and its enzymatic activity is moderate, and cohesive is strong, and pH good stability, heat endurance is high, use safety.
Preferably, the viscosity of described konjac glucomannan is 1-3 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 70-95%.Preferably, the viscosity of konjac glucomannan is 20,000 mPas, and the Glucomannan content in konjac glucomannan is 90%, modest viscosity, is conducive to the biceps and the maintenance fresh state that strengthen collagen meat, is conducive to the mouthfeel promoting collagen meat.
Preferably, described composite thickening stabilizing agent also comprises the sodium alginate that mass parts is 2-5 part.Sodium alginate is a kind of natural polysaccharide, there is the stability needed for pharmaceutical preparation auxiliary material, dissolubility, viscosity and security, in stabilizer for meat products, add the viscosity that sodium alginate is conducive to regulating composite thickening stabilizing agent of the present invention, thus be conducive to toughness and the mouthfeel of the collagen meat regulating preparation.
Preferably, described composite thickening stabilizing agent also comprises the xanthans that mass parts is 1-3 part.Xanthans colloidal sol molecular energy forms the spiral EVA of superjunction crossed belt shape, form the network structure of fragile similar glue, powder granule can be supported, there is very strong stable emulsifying effect and higher suspension ability, xanthans has good heat endurance, between 10-80 DEG C, its viscosity has almost no change, even if the aqueous solution of low concentration still demonstrates stable high viscosity in wide temperature range, be conducive to the expanded problem of heat that improvement composite thickening stabilizing agent of the present invention is applied to collagen meat.In addition, the stability of xanthans to salt is high, when collagen meat needs to pickle through high salinity or cook, does not also affect the mouthfeel of collagen meat, keeps meat taste sharp and clear, flexible.
Preferably, described composite thickening stabilizing agent also comprises the starch that mass parts is 5-25 part.Described starch is at least one in cornstarch, tapioca, potato starch.Preferably, the mixture of described starch to be cornstarch, tapioca, potato starch with mass ratio be 1:1:2.
Preferably, described stabilizer for meat products is food-grade stabilizers, at least one in the KI-1 stabilizer for meat products that described stabilizer for meat products is Prionex protein stabilizing agent, Beijing Kang Pusi food ingredient Co., Ltd produces, the permanent Food Co., Ltd in Guangzhou production ZTL-346 stabilizer for meat products.Prionex protein stabilizing agent derives from porcine collagen, and production code member is SG1041719, and impurity content is 1.3-1.9%N (dry), and pH is 6.0-7.5.KI-1 stabilizer for meat products and ZTL-346 stabilizer for meat products are commercially available prod.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few to drop into cone-type mixer with elevator;
Step (2), through step (1) mixing after 10-20 minute, releasing mass percent from the bottom valve of conical mixer is the compound of 5-15%, and drop in conical mixer through elevator, blowing is while carry out hybrid process again;
Step (3), repeat above-mentioned steps (2) at least twice;
Particularly, repeating above-mentioned steps (2) is once: after step (2) mixes 10-20 minute again, again release from the bottom valve of conical mixer the compound that mass percent is 5-15%, drop in conical mixer through elevator again, blowing is while mix;
Step (4), continue mixing 10-20 minute through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is the 1-5% of collagen meat gross mass.
beneficial effect of the present invention is:
(1) the composite thickening stabilizing agent of collagen meat of the present invention can improve the organization of collagen meat, strengthen tenacity, brittleness, tasty and refreshing tooth sense, obtained collagen meat all keeps mouthfeel sharp and clear under high temperature or normal temperature, toughness is moderate, effectively solves that collagen meat dissolves at normal temperatures, expanded problem under reversible and high-temperature heating.
(2) TG enzyme to be applied on composite thickening stabilizing agent and to be conducive to improving the institutional framework of collagen meat for the preparation of collagen meat by the present invention, strengthen tenacity, brittleness, except the HTHP of more than 121 DEG C 2.5Mp, 160 DEG C overheated fried outside, obtained collagen meat can adapt to all cooking methods and recipe at normal temperatures, health and the health foods such as obtained collagen meat can be made cold and dressed with sauce, dry pot stir-frys, tappasaki, cooking, cleans a pot, spicy string, overcome traditional normal-temperature dissolution of collagen meat and the defect of high temperature puffing.
(3) preparation method of the composite thickening stabilizing agent of collagen meat of the present invention is simple, is conducive to large-scale industrial production and application, greatly improves the economic benefit of collagen meat, is conducive to the technological innovation and the economic growth that drive meat products industrial chain.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
embodiment 1.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 5 parts, stabilizer for meat products 80 parts, konjac glucomannan 10 parts, carragheen 3 parts, gellan gum 1 part, curdlan 1 part.
Wherein, the activity of described glutamine transaminage is 100u/g; The viscosity of described konjac glucomannan is 10,000 mPas, and the Glucomannan content in konjac glucomannan is 70%; Described stabilizer for meat products is Prionex protein stabilizing agent.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few input cone-type mixer;
Step (2), through step (1) mixing after 10 minutes, releasing mass percent from the bottom valve of conical mixer is the compound of 5%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) twice;
Step (4), continue mixing 20 minutes through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 1.5% of collagen meat gross mass.
embodiment 2.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 8 parts, stabilizer for meat products 75 parts, konjac glucomannan 7 parts, carragheen 4 parts, gellan gum 2 parts, curdlan 4 parts.
Wherein, the activity of described glutamine transaminage is 105u/g; The viscosity of described konjac glucomannan is 1.5 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 75%; Described stabilizer for meat products is Prionex protein stabilizing agent.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few input cone-type mixer;
Step (2), through step (1) mixing after 15 minutes, releasing mass percent from the bottom valve of conical mixer is the compound of 8%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) twice;
Step (4), continue mixing 18 minutes through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 2% of collagen meat gross mass.
embodiment 3.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 20 parts, stabilizer for meat products 60 parts, konjac glucomannan 8 parts, carragheen 5 parts, gellan gum 2 parts, curdlan 5 parts.
Wherein, the activity of described glutamine transaminage is 110u/g; The viscosity of described konjac glucomannan is 20,000 mPas, and the Glucomannan content in konjac glucomannan is 80%; Described stabilizer for meat products is the KI-1 stabilizer for meat products that Beijing Kang Pusi food ingredient Co., Ltd produces.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few input cone-type mixer;
Step (2), through step (1) mixing after 16 minutes, releasing mass percent from the bottom valve of conical mixer is the compound of 10%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) five times;
Step (4), continue mixing 15 minutes through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 2.5% of collagen meat gross mass.
embodiment 4.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 12 parts, stabilizer for meat products 73 parts, konjac glucomannan 8 parts, carragheen 3.5 parts, gellan gum 1.5 parts, curdlan 2 parts.
Wherein, the activity of described glutamine transaminage is 150u/g; The viscosity of described konjac glucomannan is 2.5 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 90%; Described stabilizer for meat products is the KI-1 stabilizer for meat products that Beijing Kang Pusi food ingredient Co., Ltd produces.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few input cone-type mixer;
Step (2), through step (1) mixing after 20 minutes, releasing mass percent from the bottom valve of conical mixer is the compound of 15%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) three times;
Step (4), continue mixing 10 minutes through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 3% of collagen meat gross mass.
embodiment 5.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 15 parts, stabilizer for meat products 58 parts, konjac glucomannan 12 parts, carragheen 4 parts, gellan gum 2.5 parts, curdlan 4.5 parts, sodium alginate 4 parts.
Wherein, the activity of described glutamine transaminage is 120u/g; The viscosity of described konjac glucomannan is 30,000 mPas, and the Glucomannan content in konjac glucomannan is 85%; Described stabilizer for meat products is that the permanent Food Co., Ltd in Guangzhou produces ZTL-346 stabilizer for meat products.
A preparation method for the composite thickening stabilizing agent of collagen meat, comprises following procedure of processing:
Step (1), successively the raw material of above-mentioned mass parts is carried out hybrid process from content is many to few input cone-type mixer;
Step (2), through step (1) mixing after 15 minutes, releasing mass percent from the bottom valve of conical mixer is the compound of 5-15%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) four times;
Step (4), continue mixing 15 minutes through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 3.5% of collagen meat gross mass.
embodiment 6.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 9 parts, stabilizer for meat products 70 parts, konjac glucomannan 5 parts, carragheen 5 parts, gellan gum 3 parts, curdlan 6 parts, xanthans 2 parts.
Wherein, the activity of described glutamine transaminage is 125u/g; The viscosity of described konjac glucomannan is 2.5 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 95%; Described stabilizer for meat products is that the permanent Food Co., Ltd in Guangzhou produces ZTL-346 stabilizer for meat products.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 4 of collagen meat gross mass.
The preparation method of the present embodiment is identical with embodiment 1, repeats no more here.
embodiment 7.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 11 parts, stabilizer for meat products 75 parts, konjac glucomannan 6 parts, carragheen 3 parts, gellan gum 1 part, curdlan 1 part, sodium alginate 2 parts, xanthans 1 part.
Wherein, the activity of described glutamine transaminage is 130u/g; The viscosity of described konjac glucomannan is 20,000 mPas, and the Glucomannan content in konjac glucomannan is 80%; The mixture of described stabilizer for meat products to be KI-1 stabilizer for meat products that Prionex protein stabilizing agent and Beijing Kang Pusi food ingredient Co., Ltd produce with mass ratio be 1:1.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 4.5 of collagen meat gross mass
The preparation method of the present embodiment is identical with embodiment 2, repeats no more here.
embodiment 8.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 12 parts, stabilizer for meat products 65 parts, konjac glucomannan 7 parts, carragheen 4.5 parts, gellan gum 1.5 parts, curdlan 2 parts, sodium alginate 2 parts, xanthans 1 part, starch 5 parts.Described starch is potato starch.
Wherein, the activity of described glutamine transaminage is 180u/g; The viscosity of described konjac glucomannan is 2.5 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 90%; Described stabilizer for meat products is the mixture that the permanent Food Co., Ltd in Prionex protein stabilizing agent and Guangzhou produces that ZTL-346 stabilizer for meat products take mass ratio as 1:1.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 5% of collagen meat gross mass.
The preparation method of the present embodiment is identical with embodiment 3, repeats no more here.
embodiment 9.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 10 parts, stabilizer for meat products 60 parts, konjac glucomannan 10 parts, carragheen 3.5 parts, gellan gum 2.5 parts, curdlan 2 parts, sodium alginate 2.5 parts, xanthans 1.5 parts, starch 8 parts.Described starch is tapioca.
Wherein, the activity of described glutamine transaminage is 200u/g; The viscosity of described konjac glucomannan is 20,000 mPas, and the Glucomannan content in konjac glucomannan is 85%; Described stabilizer for meat products is that the permanent Food Co., Ltd of KI-1 stabilizer for meat products and Guangzhou that Beijing Kang Pusi food ingredient Co., Ltd produces produces the mixture that ZTL-346 stabilizer for meat products take mass ratio as 1:1.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 1% of collagen meat gross mass.
The preparation method of the present embodiment is identical with embodiment 4, repeats no more here.
embodiment 10.
The composite thickening stabilizing agent of a kind of collagen meat, comprises the raw material of following mass parts: glutamine transaminage 8 parts, stabilizer for meat products 62 parts, konjac glucomannan 9 parts, carragheen 5 parts, gellan gum 2 parts, curdlan 3 parts, sodium alginate 2 parts, xanthans 1 part, starch 8 parts.The mixture of described starch to be cornstarch, tapioca, potato starch with mass ratio be 1:1:2.
Wherein, the activity of described glutamine transaminage is 120u/g; The viscosity of described konjac glucomannan is 2.5 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 90%; The permanent Food Co., Ltd of the KI-1 stabilizer for meat products that described stabilizer for meat products is Prionex protein stabilizing agent, Beijing Kang Pusi food ingredient Co., Ltd produces and Guangzhou produces the mixture that ZTL-346 stabilizer for meat products take mass ratio as 2:1:1.
An application for the composite thickening stabilizing agent of collagen meat, be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is 2% of collagen meat gross mass.
The preparation method of the present embodiment is identical with embodiment 5, repeats no more here.
The above embodiment, just better embodiment of the present invention, be not limit the scope of the present invention, therefore all equivalences done according to structure, feature and the principle described in the present patent application the scope of the claims change or modify, and all should comprise in patent claim of the present invention.
Claims (10)
1. the composite thickening stabilizing agent of collagen meat, is characterized in that: the raw material comprising following mass parts:
Glutamine transaminage 5-20 part
Stabilizer for meat products 55-80 part
Konjac glucomannan 5-12 part
Carragheen 3-5 part
Gellan gum 1-3 part
Curdlan 1-6 part.
2. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: the raw material comprising following mass parts:
Glutamine transaminage 7.5-15 part
Stabilizer for meat products 55-80 part
Konjac glucomannan 6.5-12 part
Carragheen 3.5-5 part
Gellan gum 1-3 part
Curdlan 1.5-5.5 part.
3. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: the activity of described glutamine transaminage is 100-200u/g.
4. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: the viscosity of described konjac glucomannan is 1-3 ten thousand mPas, and the Glucomannan content in konjac glucomannan is 70-95%.
5. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: also comprise the sodium alginate that mass parts is 2-5 part.
6. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: also comprise the xanthans that mass parts is 1-3 part.
7. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, is characterized in that: also comprise the starch that mass parts is 5-25 part.
8. the composite thickening stabilizing agent of a kind of collagen meat according to claim 1, it is characterized in that: described stabilizer for meat products is food-grade stabilizers, described stabilizer for meat products is at least one in Prionex protein stabilizing agent, the KI-1 stabilizer for meat products of Beijing Kang Pusi food ingredient Co., Ltd production, the permanent Food Co., Ltd in Guangzhou production ZTL-346 stabilizer for meat products.
9., according to the preparation method of the composite thickening stabilizing agent of a kind of collagen meat in claim 1-8 described in any one, it is characterized in that: comprise following procedure of processing:
Step (1), the raw material of above-mentioned mass parts is dropped in cone-type mixer carry out hybrid process successively;
Step (2), through step (1) mixing after 10-20 minute, releasing mass percent from the bottom valve of conical mixer is the compound of 5-15%, then drops in conical mixer, and blowing is while carry out hybrid process;
Step (3), repeat above-mentioned steps (2) at least twice;
Step (4), continue mixing 10-20 minute through step (3), the obtained composite thickening stabilizing agent of powder shaped collagen meat.
10. the application of the composite thickening stabilizing agent of a kind of collagen meat that the preparation method as the composite thickening stabilizing agent of a kind of collagen meat in claim 1-8 as described in any one and the composite thickening stabilizing agent of a kind of collagen meat according to claim 9 prepares, it is characterized in that: be applied to by the composite thickening stabilizing agent of described collagen meat and prepare collagen meat, the consumption of the composite thickening stabilizing agent of collagen meat is the 1-5% of collagen meat gross mass.
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| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN110236117A (en) * | 2019-07-02 | 2019-09-17 | 江苏康强食品有限公司 | A kind of production method of bundle hoof recombination pigskin |
| CN111838403A (en) * | 2020-07-31 | 2020-10-30 | 江南大学 | Method for enhancing high-fat stability of plant protein meat by adding rice bran |
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| CN111838403A (en) * | 2020-07-31 | 2020-10-30 | 江南大学 | Method for enhancing high-fat stability of plant protein meat by adding rice bran |
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