CN105028607B - Compound thickening stabilizer for collagen meat and preparation method and application thereof - Google Patents
Compound thickening stabilizer for collagen meat and preparation method and application thereof Download PDFInfo
- Publication number
- CN105028607B CN105028607B CN201510583976.0A CN201510583976A CN105028607B CN 105028607 B CN105028607 B CN 105028607B CN 201510583976 A CN201510583976 A CN 201510583976A CN 105028607 B CN105028607 B CN 105028607B
- Authority
- CN
- China
- Prior art keywords
- meat
- parts
- collagen
- stabilizer
- collagen meat
- 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.)
- Active
Links
Abstract
The invention relates to the technical field of stabilizers, in particular to a collagen meat compound thickening stabilizer and a preparation method and application thereof, wherein the compound thickening stabilizer comprises the following raw materials in parts by mass: 5-20 parts of glutamine transaminase, 55-80 parts of meat product stabilizer, 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 collagen meat can improve the tissue structure of collagen meat, enhance the toughness, brittleness and tooth feeling, and effectively solve the problems of dissolution at normal temperature, reversibility and puffing at high temperature of collagen meat; the preparation method is simple and is beneficial to large-scale industrial production and application.
Description
Technical Field
The invention relates to the technical field of stabilizers, and particularly relates to a collagen meat compound thickening stabilizer and a preparation method and application thereof.
Background
Collagen, as a biopolymer, is the main component in human connective tissue, and is also the functional protein with the largest content and the widest distribution in human body, accounting for 25-30% of the total amount of protein in the body. Collagen has a close relationship with the formation, maturation, intercellular information transmission of tissues, joint lubrication, wound healing, calcification, blood coagulation, aging, etc. due to its biochemical properties. Collagen also plays an important role in the human medical field and human health care because of its great value to organisms. It can be widely used in medical, skin care, food and chemical industries. Especially, collagen has high viscosity and emulsibility, and can be used as functional food additives, such as adhesive, thickener, flocculant, emulsifier, etc. Collagen is a part of the composition of the living body, and has important significance for human beings.
The research of human on the structure of the requirement of the nutrient for the good food in different growth stages of the human body is not comprehensive and deep enough on the research and the popularization of the cooking method and the recipe nutrition of the traditional food culture of different nationalities, different places and different nationalities. The nutritional structure, the optimal composition and the requirements of the human body at different growth stages all need to be researched more carelessly and deeply. In the past, too much pig (cattle, sheep, horse and fish) skin, connective tissues, bones and cartilages are discarded, and the nutritional health-care and edible values which the pig (cattle, sheep, horse and fish) skin, connective tissues, bones and cartilages need not be recognized. Long-term dietary nutritional imbalance in humans results in a halving of the human life span: the longest physiological life of a human can reach 170 years, the natural age of the human can reach 120 years, the actual life can be almost halved, and an important reason is that the human collagen loss causes the functions and the immunocompetence of each organ of the human body to be reduced, the function of collagen synthesized by fiber cells to be reduced, the connective tissues, bones and skins of the human body to be degenerated, and various diseases come; in addition, human aging: medical experts at home and abroad attribute the aging phenomenon to 'collagen deficiency'!
At present, relevant researches on collagen meat have been carried out in the industry, the main purpose of the research is to supplement collagen for human bodies in a food supplementing way, and the problem that the current collagen meat is not conquerable is that the tissue structure of the collagen meat is dissolved and reversible at normal temperature, the collagen meat is easy to be puffed in a high-temperature frying process, the brittleness, the mouth feeling and the tooth feeling of the collagen meat are poor, the toughness is insufficient, large-scale industrial production cannot be carried out, and the requirements of consumers cannot be met.
Disclosure of Invention
The invention aims to provide a collagen meat compound thickening stabilizer and a preparation method and application thereof aiming at the defects of the prior art, the collagen meat compound thickening stabilizer can improve the tissue structure of collagen meat, enhance the toughness, brittleness and refreshing mouthfeel, and effectively solve the problems of dissolution, reversibility and puffing of collagen meat under high-temperature heating at normal temperature; the preparation method is simple and is beneficial to large-scale industrial production and application.
The invention is realized by the following technical scheme.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass:
5-20 parts of transglutaminase
55-80 parts of meat product stabilizer
5-12 parts of konjac glucomannan
3-5 parts of carrageenan
1-3 parts of gellan gum
1-6 parts of curdlan.
Preferably, the sum of the parts by mass of the raw materials is 100 parts.
The transglutaminase (TG enzyme) as a novel protein modifier has the characteristics of strong adhesiveness, good pH stability, high thermal stability, safe use and the like. When the TG enzyme is used for producing recombinant collagen meat, a covalent bond formed by catalysis is difficult to break under a general non-enzymatic catalysis condition, not only can the minced meat be bonded together, but also various non-meat proteins can be crosslinked on the meat protein, and after the product is formed, the product cannot be scattered through freezing, slicing and cooking treatment. The TG enzyme is applied to the compound thickening stabilizer and used for preparing the collagen meat, so that the tissue structure of the collagen meat is improved, and the toughness and brittleness are enhanced.
The carrageenan has the characteristics of strong gel formation and high viscosity, and also has elasticity, transparency and solubility, and the thickening and gelling properties of different types of carrageenan are greatly different.
The gellan gum is a novel microbial exopolysaccharide with excellent gel property, is also a completely transparent microbial edible gum, has beige dry powder, has no special taste and smell, and is decomposed without melting at about 150 ℃. Good heat resistance and acid resistance, and high stability to TG enzyme. The gel formed by the gellan gum is rich in juice, has good flavor release property, and has mouth feel of melting in the mouth. The xanthan gum and the carrageenan are added into the gellan gum, so that the gel hardness is reduced, the elasticity is enhanced, and the prepared collagen meat is more crisp and tasty in taste.
Curdlan is a kind of polysaccharide which is produced by microbe and composed of β -1, 3-glycosidic bond, and can form hard and elastic heat irreversible gel and heat reversible gel after being heated.
Due to the fact that the price of the TG enzyme is high, the compounded thickening stabilizing agent formula of the collagen meat utilizes the konjac gum, the carrageenan, the gellan gum and the curdlan to be mixed with the TG enzyme for use, on one hand, the use amount of the TG enzyme can be reduced, the raw material cost is reduced, on the other hand, the elasticity and the viscosity of the collagen meat can be enhanced, the effects of improving the taste, inhibiting hot water swelling, reducing the section, relieving soup turbidity and the like are achieved, in addition, the gellan gum is added to enable the collagen meat to have fresh taste, and the good effect of making up for the insufficient taste of the collagen meat is achieved.
Preferably, the collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass:
7.5-15 parts of transglutaminase
55-80 parts of meat product stabilizer
6.5-12 parts of konjac glucomannan
3.5 to 5 portions of carrageenan
1-3 parts of gellan gum
1.5-5.5 parts of curdlan.
Preferably, the sum of the parts by mass of the raw materials is 100 parts.
Preferably, the activity of the transglutaminase is 100-200 u/g. More preferably, the activity of the transglutaminase is 100u/g, and the transglutaminase has moderate enzyme activity, strong adhesiveness, good pH stability, high thermal stability and safe use.
Preferably, the konjac glucomannan has a viscosity of 1 to 3 ten thousand mPa · s and a glucomannan content of 70 to 95% in the konjac glucomannan. Preferably, the viscosity of the konjac glucomannan is 2 ten thousand mPa.s, the glucomannan content in the konjac glucomannan is 90%, the viscosity is moderate, the gluten strength of the collagen meat is enhanced, the fresh state is kept, and the taste of the collagen meat is improved.
Preferably, the compound thickening stabilizer also comprises 2-5 parts by mass of sodium alginate. The sodium alginate is a natural polysaccharide, has the stability, solubility, viscosity and safety required by medicinal preparation auxiliary materials, and is added into the meat product stabilizer to facilitate the adjustment of the viscosity of the compound thickening stabilizer, so that the toughness and the taste of the prepared collagen meat are facilitated to be adjusted.
Preferably, the compound thickening stabilizer also comprises 1-3 parts of xanthan gum by mass. The xanthan gum sol molecules can form super-bonded banded spiral interpolymer to form a fragile gel-like reticular structure, can support powder particles, has strong emulsification stability and high suspension capacity, has good thermal stability, almost has no change in viscosity at 10-80 ℃, and can still show stable high viscosity even if a low-concentration aqueous solution is in a wide temperature range, thereby being beneficial to improving the thermal expansion problem of the compound thickening stabilizer applied to collagen meat. In addition, the xanthan gum has high stability to salt, does not influence the taste of the collagen meat when the collagen meat needs to be salted or cooked by high salt, and keeps the meat taste crisp and tough.
Preferably, the compound thickening stabilizer also comprises 5-25 parts of starch by mass. The starch is at least one of corn starch, tapioca starch and potato starch. Preferably, the starch is a mixture of corn starch, tapioca starch and potato starch in a mass ratio of 1:1: 2.
Preferably, the meat product stabilizer is a food grade stabilizer, and the meat product stabilizer is at least one of Priconex protein stabilizer, KI-1 meat product stabilizer produced by Beijing Conpriss food ingredients, Inc., and ZTL-346 meat product stabilizer produced by Guangzhou permanent food, Inc. The Prionix protein stabilizer is derived from pig collagen, the product number is SG1041719, the impurity content is 1.3-1.9% N (dry matter), and the pH value is 6.0-7.5. Both the KI-1 meat product stabilizer and the ZTL-346 meat product stabilizer are commercially available products.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially throwing the raw materials in parts by mass into a conical mixer from a large amount to a small amount by using a lifting machine for mixing;
step (2), after mixing for 10-20 minutes in the step (1), discharging a mixture with the mass percent of 5-15% from a bottom valve of the conical mixer, and then throwing the mixture into the conical mixer through a lifter, and mixing while discharging;
step (3), repeating the step (2) at least twice;
specifically, repeating the step (2) once is: after mixing for 10-20 minutes in the step (2), discharging the mixture with the mass percent of 5-15% from a bottom valve of the conical mixer again, and throwing the mixture into the conical mixer through a lifter while discharging and mixing;
and (4) continuously mixing for 10-20 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 1-5% of the total mass of the collagen meat.
The invention has the beneficial effects that:
(1) the complex thickening stabilizer for collagen meat can improve the organization mechanism of collagen meat, enhance toughness, brittleness and tasty and refreshing mouthfeel, and the prepared collagen meat keeps tasty and crispy mouthfeel and moderate toughness at high temperature or normal temperature, thereby effectively solving the problems of dissolution, reversibility and puffing of collagen meat under high-temperature heating at normal temperature.
(2) The TG enzyme is applied to the compound thickening stabilizer and used for preparing the collagen meat, so that the tissue structure of the collagen meat is favorably improved, the toughness and the brittleness are enhanced, the prepared collagen meat can adapt to all cooking modes and recipes at normal temperature except the high temperature and the high pressure of more than 121 ℃ and 2.5Mp and the overheating frying at 160 ℃, the prepared collagen meat can be made into health and health-care foods such as cold dishes, dry pan frying, teppanyaki, fried dishes, pot brushing, spicy strings and the like, and the defects of normal-temperature dissolution and high-temperature puffing of the traditional collagen meat are overcome.
(3) The preparation method of the compound thickening stabilizer for collagen meat is simple, is beneficial to large-scale industrial production and application, greatly improves the economic benefit of collagen meat, and is beneficial to driving the technical innovation and economic growth of the industrial chain of meat products.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 5 parts of glutamine transaminase, 80 parts of meat product stabilizer, 10 parts of konjac gum, 3 parts of carrageenan, 1 part of gellan gum and 1 part of curdlan.
Wherein the activity of the transglutaminase is 100 u/g; the viscosity of the konjac glucomannan is 1 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 70%; the meat product stabilizer is Prononex protein stabilizer.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer from a large amount to a small amount to perform mixing processing;
step (2), after mixing for 10 minutes in the step (1), discharging a mixture with the mass percent of 5% from a bottom valve of the conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3), repeating the step (2) twice;
and (4) continuously mixing for 20 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 1.5% of the total mass of the collagen meat.
Example 2.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 8 parts of glutamine transaminase, 75 parts of meat product stabilizer, 7 parts of konjac gum, 4 parts of carrageenan, 2 parts of gellan gum and 4 parts of curdlan.
Wherein the activity of the transglutaminase is 105 u/g; the viscosity of the konjac glucomannan is 1.5 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 75 percent; the meat product stabilizer is Prononex protein stabilizer.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer from a large amount to a small amount to perform mixing processing;
step (2), after mixing for 15 minutes in the step (1), discharging the mixture with the mass percent of 8% from a bottom valve of the conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3), repeating the step (2) twice;
and (4) continuously mixing for 18 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 2% of the total mass of the collagen meat.
Example 3.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 20 parts of glutamine transaminase, 60 parts of meat product stabilizer, 8 parts of konjac gum, 5 parts of carrageenan, 2 parts of gellan gum and 5 parts of curdlan.
Wherein the activity of the transglutaminase is 110 u/g; the viscosity of the konjac glucomannan is 2 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 80%; the stabilizer for the meat product is KI-1 meat product stabilizer produced by Beijing Kangprisi food ingredient company Limited.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer from a large amount to a small amount to perform mixing processing;
step (2), after 16 minutes of mixing in the step (1), discharging 10% by mass of the mixture from a bottom valve of the conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3), repeating the step (2) for five times;
and (4) continuously mixing for 15 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 2.5% of the total mass of the collagen meat.
Example 4.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 12 parts of glutamine transaminase, 73 parts of meat product stabilizer, 8 parts of konjac gum, 3.5 parts of carrageenan, 1.5 parts of gellan gum and 2 parts of curdlan.
Wherein the activity of the transglutaminase is 150 u/g; the viscosity of the konjac glucomannan is 2.5 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 90%; the stabilizer for the meat product is KI-1 meat product stabilizer produced by Beijing Kangprisi food ingredient company Limited.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer from a large amount to a small amount to perform mixing processing;
step (2), after the mixture is mixed for 20 minutes in the step (1), discharging the mixture with the mass percent of 15% from a bottom valve of a conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3), repeating the step (2) for three times;
and (4) continuously mixing for 10 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 3% of the total mass of the collagen meat.
Example 5.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 15 parts of glutamine transaminase, 58 parts of meat product stabilizer, 12 parts of konjac glucomannan, 4 parts of carrageenan, 2.5 parts of gellan gum, 4.5 parts of curdlan and 4 parts of sodium alginate.
Wherein the activity of the transglutaminase is 120 u/g; the viscosity of the konjac glucomannan is 3 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 85%; the meat product stabilizer is a ZTL-346 meat product stabilizer produced by Guangzhou Chang food company Limited.
A preparation method of a collagen meat compound thickening stabilizer comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer from a large amount to a small amount to perform mixing processing;
step (2), after mixing for 15 minutes in the step (1), discharging the mixture with the mass percent of 5-15% from a bottom valve of the conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3) repeating the step (2) four times;
and (4) continuously mixing for 15 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 3.5% of the total mass of the collagen meat.
Example 6.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 9 parts of glutamine transaminase, 70 parts of meat product stabilizer, 5 parts of konjac glucomannan, 5 parts of carrageenan, 3 parts of gellan gum, 6 parts of curdlan and 2 parts of xanthan gum.
Wherein the activity of the transglutaminase is 125 u/g; the viscosity of the konjac glucomannan is 2.5 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 95%; the meat product stabilizer is a ZTL-346 meat product stabilizer produced by Guangzhou Chang food company Limited.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 4 of the total mass of the collagen meat.
The preparation method of this example is the same as that of example 1, and is not described herein again.
Example 7.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 11 parts of glutamine transaminase, 75 parts of meat product stabilizer, 6 parts of konjac glucomannan, 3 parts of carrageenan, 1 part of gellan gum, 1 part of curdlan, 2 parts of sodium alginate and 1 part of xanthan gum.
Wherein the activity of the transglutaminase is 130 u/g; the viscosity of the konjac glucomannan is 2 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 80%; the meat product stabilizer is a mixture of Prionix protein stabilizer and KI-1 meat product stabilizer produced by Beijing Comptos food ingredients GmbH in a mass ratio of 1: 1.
The application of the collagen meat compound thickening stabilizer is to prepare collagen meat, wherein the dosage of the collagen meat compound thickening stabilizer is 4.5 percent of the total mass of the collagen meat
The preparation method of this example is the same as that of example 2, and is not described herein again.
Example 8.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 12 parts of glutamine transaminase, 65 parts of meat product stabilizer, 7 parts of konjac glucomannan, 4.5 parts of carrageenan, 1.5 parts of gellan gum, 2 parts of curdlan, 2 parts of sodium alginate, 1 part of xanthan gum and 5 parts of starch. The starch is potato starch.
Wherein the activity of the transglutaminase is 180 u/g; the viscosity of the konjac glucomannan is 2.5 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 90%; the meat product stabilizer is a mixture of Prionix protein stabilizer and ZTL-346 meat product stabilizer produced by Guangzhou permanent food company Limited in a mass ratio of 1: 1.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 5% of the total mass of the collagen meat.
The preparation method of this example is the same as that of example 3, and is not described herein again.
Example 9.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 10 parts of glutamine transaminase, 60 parts of meat product stabilizer, 10 parts of konjac glucomannan, 3.5 parts of carrageenan, 2.5 parts of gellan gum, 2 parts of curdlan, 2.5 parts of sodium alginate, 1.5 parts of xanthan gum and 8 parts of starch. The starch is tapioca starch.
Wherein the activity of the transglutaminase is 200 u/g; the viscosity of the konjac glucomannan is 2 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 85%; the stabilizer for the meat product is a mixture of KI-1 meat product stabilizer produced by Beijing Conpriss food ingredient company Limited and ZTL-346 meat product stabilizer produced by Guangzhou Chang food company Limited in a mass ratio of 1: 1.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 1% of the total mass of the collagen meat.
The preparation method of this example is the same as that of example 4, and is not described herein again.
Example 10.
A collagen meat compound thickening stabilizer comprises the following raw materials in parts by mass: 8 parts of glutamine transaminase, 62 parts of meat product stabilizer, 9 parts of konjac glucomannan, 5 parts of carrageenan, 2 parts of gellan gum, 3 parts of curdlan, 2 parts of sodium alginate, 1 part of xanthan gum and 8 parts of starch. The starch is a mixture of corn starch, cassava starch and potato starch in a mass ratio of 1:1: 2.
Wherein the activity of the transglutaminase is 120 u/g; the viscosity of the konjac glucomannan is 2.5 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 90%; the meat product stabilizer is a mixture of Prionix protein stabilizer, KI-1 meat product stabilizer produced by Beijing Comptos food ingredient company Limited and ZTL-346 meat product stabilizer produced by Guangzhou permanent food company Limited in a mass ratio of 2:1: 1.
The application of the collagen meat compound thickening stabilizer is characterized in that the collagen meat compound thickening stabilizer is applied to the preparation of collagen meat, and the dosage of the collagen meat compound thickening stabilizer is 2% of the total mass of the collagen meat.
The preparation method of this example is the same as that of example 5, and is not described herein again.
The above-mentioned embodiments are only preferred embodiments of the present invention, and not intended to limit the scope of the present invention, so that equivalent changes or modifications made based on the structures, features and principles described in the claims of the present invention should be included in the claims of the present invention.
Claims (5)
1. A compound thickening stabilizer for collagen meat is characterized in that: the composite material comprises the following raw materials in parts by mass:
wherein, the gel also comprises 2 to 5 parts of sodium alginate and 1 to 3 parts of xanthan gum by mass;
wherein the viscosity of the konjac glucomannan is 1-3 ten thousand mPa.s, and the glucomannan content in the konjac glucomannan is 70-95%;
wherein the meat product stabilizer is a food-grade stabilizer, and the meat product stabilizer is
At least one of a protein stabilizer and a KI-1 meat product stabilizer produced by Beijing Comptos food ingredients, Inc.;
the compound thickening stabilizer for collagen meat is applied to preparing collagen meat, and the dosage of the compound thickening stabilizer for collagen meat is 1-5% of the total mass of the collagen meat.
2. The collagen meat compound thickening stabilizer according to claim 1, which is characterized in that: the activity of the glutamine transaminase is 100-200 u/g.
3. The collagen meat compound thickening stabilizer according to claim 1, which is characterized in that: also comprises 5-25 parts of starch by mass.
4. The preparation method of the collagen meat compound thickening stabilizer according to any one of claims 1 to 3, which is characterized in that: the method comprises the following processing steps:
step (1), sequentially putting the raw materials in parts by mass into a conical mixer for mixing processing;
step (2), after mixing for 10-20 minutes in the step (1), discharging the mixture with the mass percent of 5-15% from a bottom valve of a conical mixer, and then putting the mixture into the conical mixer to perform mixing processing while discharging;
step (3), repeating the step (2) at least twice;
and (4) continuously mixing for 10-20 minutes through the step (3) to prepare the powdery collagen meat compound thickening stabilizer.
5. The use of the collagen meat complex thickening stabilizer according to any one of claims 1 to 3, wherein: the compound thickening stabilizer for collagen meat is applied to the preparation of collagen meat, and the dosage of the compound thickening stabilizer for collagen meat is 1-5% of the total mass of the collagen meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510583976.0A CN105028607B (en) | 2015-09-15 | 2015-09-15 | Compound thickening stabilizer for collagen meat and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510583976.0A CN105028607B (en) | 2015-09-15 | 2015-09-15 | Compound thickening stabilizer for collagen meat and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105028607A CN105028607A (en) | 2015-11-11 |
| CN105028607B true CN105028607B (en) | 2020-02-21 |
Family
ID=54436083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510583976.0A Active CN105028607B (en) | 2015-09-15 | 2015-09-15 | Compound thickening stabilizer for collagen meat and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105028607B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| 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 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010859A (en) * | 2010-09-28 | 2011-04-13 | 沈阳农业大学 | Immobilized enzyme as well as preparation method and application thereof in stirred yogurt |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN103290082A (en) * | 2012-02-24 | 2013-09-11 | 中国科学院理化技术研究所 | Method for improving viscosity of gelatin by using glutamine transaminase for catalyzing gelatin crosslinking |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN103859465A (en) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | High-protein tilapia fish ball and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030446A (en) * | 2009-07-29 | 2011-02-17 | Rumiko Fukushi | Sheet-shaped body made from plant waste, and method for producing the same |
-
2015
- 2015-09-15 CN CN201510583976.0A patent/CN105028607B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010859A (en) * | 2010-09-28 | 2011-04-13 | 沈阳农业大学 | Immobilized enzyme as well as preparation method and application thereof in stirred yogurt |
| CN103290082A (en) * | 2012-02-24 | 2013-09-11 | 中国科学院理化技术研究所 | Method for improving viscosity of gelatin by using glutamine transaminase for catalyzing gelatin crosslinking |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN103859465A (en) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | High-protein tilapia fish ball and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105028607A (en) | 2015-11-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPWO2007013146A1 (en) | Composition for soy protein processed food, putty for processed food containing or not containing meat, dried meat-like food | |
| CN105028607B (en) | Compound thickening stabilizer for collagen meat and preparation method and application thereof | |
| CN104621476A (en) | Instant potato wrapper and processing method thereof | |
| CN105166959B (en) | Collagen meat and preparation method thereof | |
| US20100015318A1 (en) | Food composition | |
| AU2018242124B2 (en) | Meat alternative comprising aqueous gelling composition | |
| CN102987301B (en) | Canna edulis ker composite nutritive vermicelli and preparation method thereof | |
| MX2015004110A (en) | Gel for preparing a food product. | |
| CN104206485A (en) | Meat substitute stuffing dessert and preparation method thereof | |
| US20210195928A1 (en) | Novel thickening compositions based on starch | |
| CN103271384B (en) | Crocodile meat sausage and manufacturing method thereof | |
| CN105876648A (en) | Natto food and preparation method thereof | |
| JP2911048B2 (en) | Dietary fiber-containing starch processed food and method for producing the same | |
| CN102960638B (en) | Kudzu root compound nutritious vermicelli and preparation method thereof | |
| CN101849683B (en) | Production method of fermentation chicken bean curd | |
| JP3817125B2 (en) | Method for producing suspension dispersion of meat | |
| CN102960624B (en) | Buckwheat nutritious vermicelli and preparation method thereof | |
| JP6165449B2 (en) | Fermented milk food | |
| JP7019238B2 (en) | Surimi paste products and their manufacturing methods | |
| CN105029161A (en) | Starch vegetarian sausage | |
| CN105053849A (en) | Blood-pressure-lowering Canna edulis Ker tuber noodle and preparation method thereof | |
| JP2016005440A (en) | Processed food having texture of broiled eel and production method thereof | |
| JP6618698B2 (en) | Modified curdlan thickening polysaccharide | |
| JPWO2018140077A5 (en) | ||
| CN106360344A (en) | Rice food sausage composition and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |