CN105767922A - Emulsion sausage containing nano-cellulose and preparation method thereof - Google Patents
Emulsion sausage containing nano-cellulose and preparation method thereof Download PDFInfo
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- CN105767922A CN105767922A CN201610130969.XA CN201610130969A CN105767922A CN 105767922 A CN105767922 A CN 105767922A CN 201610130969 A CN201610130969 A CN 201610130969A CN 105767922 A CN105767922 A CN 105767922A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 74
- 239000001913 cellulose Substances 0.000 title claims abstract description 53
- 229920002678 cellulose Polymers 0.000 title claims abstract description 53
- 239000000839 emulsion Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 238000004945 emulsification Methods 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019482 Palm oil Nutrition 0.000 abstract 2
- 239000002540 palm oil Substances 0.000 abstract 2
- 239000000243 solution Substances 0.000 abstract 2
- 235000013325 dietary fiber Nutrition 0.000 description 16
- 235000013622 meat product Nutrition 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 240000008892 Helianthus tuberosus Species 0.000 description 3
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 206010061592 cardiac fibrillation Diseases 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002600 fibrillogenic effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- 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
Abstract
The present invention relates to an emulsion sausage containing nano-cellulose and a preparation method thereof. The emulsion sausage contains nano-microfibrillated cellulose. The mass percentage of the nano-microfibrillated cellulose is 15-25%. The nano-microfibrillated cellulose is added into the emulsion sausage in a form of a 1 wt% nano-microfibrillated cellulose aqueous solution or an emulsion prepared from the 1 wt% nano-microfibrillated cellulose aqueous solution and palm oil. The nano-microfibrillated cellulose solution and the emulsion of the palm oil and the nano-microfibrillated cellulose solution are added to the emulsion sausage to replace the original fat in the sausage, which does not affect the taste of the sausage, and the emulsion sausage containing nano-cellulose is richer in nutrition and healthier than the ordinary emulsion sausage. After the nano-microfibrillated cellulose is added, the sausage is less in cooking loss rate and has increased hardness, elasticity, chewiness and cohesiveness.
Description
[technical field]
The present invention relates to food processing field, relate to Emulsification Sausages, it be a kind of Emulsification Sausages adding nano-cellulose and preparation method thereof, and the application that nano-cellulose is in Emulsification Sausages.
[background technology]
Nanometer fibrillation cellulose (CNF) is a kind of novel cellulose product of first developing such as Turbak of the American I TT company eighties in 20th century, is that the height with nanoscale that Plant fiber's cellulosic fiber suspension obtains after high intensity repeatedly homogenizes and processes is moistened the colloidal cellulose products (diameter is generally 5～60nm) risen.
Due to human body can not digest cellulose, and CNF has higher suspension, stability and thickening property, and therefore CNF can add to as filler, stabilizer and thickening agent and prepares flavoring agent in food.Meanwhile, the target that the high-quality for meeting people's " three low is high " is pursued, it is possible to reduce sucrose and the content of fat with CNF, thus developing novel low-yield health food.Further, since CNF has good suspension effect, it is possible to be added in liquid beverage so that it is suspend in a reservoir, keep the stability of beverage, but the application that CNF is in meat products is less.
According to retrieval, utilize the patent that dietary fiber adds in sausage as follows: patent " manufacture method of a kind of low fat high dietary-fiber miscellaneous grain crops sausage " (CN201410348453.3) relates to the use of with Carnis Sus domestica for major ingredient, add modified oat or barley diet fiber and inulin, the 6-10% that total dietary fiber addition is Carnis Sus domestica weight makes dietary fiber sausage, miscellaneous grain crops sausage prepared by method provided by the present invention is utilized to have the feature of low fat and high dietary fiber content, wherein fat content only has 9.90%, and dietary fiber content is up to 9.17%, these miscellaneous grain crops sausage product has good matter structure and organoleptic attribute simultaneously.Patent " purposes of a kind of jerusalem artichoke whole powder and meat product thereof " (CN201510145652.9) relates to purposes and the meat product thereof of a kind of jerusalem artichoke whole powder, by jerusalem artichoke whole powder is added in sausage, scalable intestinal microbial population after edible, produce the probiotic bacteria that human body is useful, people can be made to produce satiety in edible, it is to avoid excess intake simultaneously.Patent " preparation of a kind of dietary fiber from rice bran particles and the application in sausage thereof " (CN200810244341.8) discloses a kind of method extracting rice bran dietary fiber, obtains dietary fiber from rice bran particles；And by selecting best particle size range and addition to be applied in sausage, superfine communication technique can be greatly improved the physicochemical property of dietary fiber from rice bran particles: can improve the mouthfeel of sausage after interpolation.Patent " CMC purposes in the meat products of processing " (CN02822254.7) utilize carboxymethyl cellulose (CMC) to add in meat products such as liverwurst, Vienna cocktail sausage, bratwurst, hamburger and Petaso, it is possible to improve the character of meat products.Meanwhile, CMC also can be combined use with hydrophilic colloid such as carrageenan, collagen protein, Rhizoma amorphophalli or starch.
More than in research, the addition of dietary fiber is relatively low, (being almost below 10%), it is difficult to meet the health demand of people, even if the addition of dietary fiber increases in some research, but the inferior quality of product, it is difficult to people to accept, thus the meat products of current business-like interpolation dietary fiber is but without appearance.Therefore prepare the trend of research after the high-quality meat products rich in dietary fiber is, be also the needs of meat product industry development.
[summary of the invention]
It is an object of the invention to overcome the deficiencies in the prior art part, it is provided that the Emulsification Sausages of a kind of high dietary fiber content, fiber content is up to 25%, and prepared sausage cooking loss rate is little, and mouthfeel is good.
The technical scheme that the present invention realizes purpose is as follows:
A kind of Emulsification Sausages adding nano-cellulose, comprises a nanometer fento cellulose in the component of this Emulsification Sausages.
And, described nanometer of fento cellulose weight/mass percentage composition is 15～25%.
And, described nanometer fento cellulose is with 1wt% aqueous solution or is configured to the form of emulsion with Petiolus Trachycarpi oil and adds in Emulsification Sausages.
And, in described emulsion, nanometer fento cellulose 1wt% aqueous solution and palmitic mass ratio are 7:3.
And, the preparation method of described emulsion is that nanometer fento cellulose 1wt% aqueous solution and Petiolus Trachycarpi oil are made the emulsion of stable homogeneous under the effect of homogenizer.
A kind of preparation method of the Emulsification Sausages adding nano-cellulose, following steps including being sequentially carried out: raw meat pretreatment, pickle, cut mix, fill, steaming and decocting and cold preservation, in cutting the process of mixing, add nanometer fento cellulose 1wt% aqueous solution or emulsion that itself and Petiolus Trachycarpi oil are configured to.
The application in Emulsification Sausages of a kind of nano-cellulose.
Advantages of the present invention and good effect are as follows:
1, nanometer fento cellulose is added in Emulsification Sausages by the present invention, improve the dietary fiber content of sausage, nanometer cellulosic addition of fento is up to 25%, not only do not affect the mouthfeel of sausage, and decrease the addition of fat, daily edible process not only has the local flavor of Emulsification Sausages, and more abundanter, more healthy than the nutrition of common Emulsification Sausages.
2, after the present invention adds nanometer fento cellulose, the cooking loss rate of sausage reduces, and the hardness of sausage, elasticity, chewiness and cohesiveness increase.
3, nanometer fento cellulose of the present invention is the natural materials being extracted from plant, has the character such as good oil absorption, water absorption, suspension.
4, the Petiolus Trachycarpi oil degree of unsaturation that the emulsion prepared by the present invention utilizes is moderate, and without Natural antioxidants such as linolenic acid, rich in vitamin E, and Petiolus Trachycarpi oil price economy is economical, is therefore widely used in food industry.
Figure of description
Fig. 1 is the change of CNF Emulsification Sausages cooking loss rate；
Fig. 2 is the interpolation of the CNF impact on sausage hardness；
Fig. 3 is that the interpolation of CNF is on the elastic impact of sausage；
Fig. 4 is the interpolation of the CNF impact on sausage chewiness；
Fig. 5 is the interpolation of the CNF impact on sausage cohesiveness.
[detailed description of the invention]
Below in conjunction with embodiment, the technology contents of the present invention is described further；Following embodiment is illustrative, is not determinate, it is impossible to limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of Emulsification Sausages adding nano-cellulose, comprises 15% nanometer of fento cellulose in the component of this Emulsification Sausages.This nanometer of fento cellulose is with 1wt% aqueous solution or is configured to the form of emulsion with Petiolus Trachycarpi oil and adds in Emulsification Sausages.
Emulsion configuration requirement: 30%CNF-oil emulsion: CNF (1wt%): oil=7:3；
The addition keeping lean meat content and dispensing, spice in sausage is constant, reduces the content of show condition in sausage while adding CNF and emulsion thereof.
Sausage technological process: fresh pork → rub and pickle → cut and mix → allocate (adding water, flavoring agent, soybean protein, CNF/CNF emulsion etc.) → fill → steaming and decocting (80 DEG C/30min) → finished product.
Key points for operation:
(1) raw meat processes
Remove Corii Sus domestica and the connective tissue of fresh pork, after the girth of a garment is separated and is cut into small pieces, rub standby with electrical meat mincer and orifice plate meat grinder.
(2) pickle
Lean meat filling adds and pickles reagent (sodium nitrite, sodium erythorbate, composite phosphate), by meat stuffing vacuum packaging after mix homogeneously, at 4 DEG C, pickle 24h；Fat meat is pickled with Sal.
(3) cut and mix
Being cut by the meat stuffing cutmixer pickled and mix, Zhan Ban limit, limit adds various adjuvants and distilled water is sufficiently mixed, and is simultaneously introduced water-retaining agent uniform to ensure meat stuffing.
(4) fill and steaming and decocting
Use sausage filler pigskin collagen casing that the sausage filling modulated is carried out fill, controlling the weight of every sausage at 70g-90g, put into afterwards and carry out low temperature boiling in water-bath, the central temperature controlling sausage is 80 DEG C, take out sausage after heating 30min, be immediately placed at 4 DEG C and cool down.
(5) finished product
It is finished product after sausage cooling, is placed in stored under refrigeration at 4 DEG C, standby.
Embodiment 2:
A kind of Emulsification Sausages adding nano-cellulose, comprises 20% nanometer of fento cellulose in the component of this Emulsification Sausages.
Embodiment 3:
A kind of Emulsification Sausages adding nano-cellulose, comprises 25% nanometer of fento cellulose in the component of this Emulsification Sausages.
Along with a nanometer increase for fento fiber addition, the cooking loss rate of sausage is in being substantially reduced trend.This illustrates that adding nano-cellulose can improve water conservation and the Oil keeping of sausage stuffing material, thus being effectively reduced what Emulsification Sausages occurred in manufacturing process profit, raising sausage productivity.It addition, after adding interpolation nanometer fento cellulose, the hardness of its Emulsification Sausages, elasticity, chewiness and cohesiveness increase with addition and increase, this illustrates that nano-cellulose is as a kind of matter structure modifying agent, it is possible to significantly improve the organoleptic quality of sausage.As Figure 1-Figure 5, in figure, 0 is control group sample, 1, No. 3 samples be to add CNF emulsion, addition respectively 15% and 25%, and 2, No. 4 is the samples of interpolation CNF aqueous solution, addition respectively 15% and 25%.A-e difference letter representation significant difference (p < 0.05).
Claims (7)
1. the Emulsification Sausages adding nano-cellulose, it is characterised in that: the component of this Emulsification Sausages comprises a nanometer fento cellulose.
2. the Emulsification Sausages of interpolation nano-cellulose according to claim 1, it is characterised in that: described nanometer of fento cellulose weight/mass percentage composition is 15～25%.
3. the Emulsification Sausages of interpolation nano-cellulose according to claim 1 and 2, it is characterised in that: described nanometer fento cellulose is with 1wt% aqueous solution or is configured to the form of emulsion with Petiolus Trachycarpi oil and adds in Emulsification Sausages.
4. the Emulsification Sausages of interpolation nano-cellulose according to claim 3, it is characterised in that: in described emulsion, nanometer fento cellulose 1wt% aqueous solution and palmitic mass ratio are 7:3.
5. the Emulsification Sausages of interpolation nano-cellulose according to claim 3, it is characterised in that: the preparation method of described emulsion is that nanometer fento cellulose 1wt% aqueous solution and Petiolus Trachycarpi oil are made the emulsion of stable homogeneous under the effect of homogenizer.
6. the preparation method of the Emulsification Sausages adding nano-cellulose, following steps including being sequentially carried out: raw meat pretreatment, pickle, cut mix, fill, steaming and decocting and cold preservation, it is characterised in that: in cutting the process of mixing, add nanometer fento cellulose 1wt% aqueous solution or emulsion that itself and Petiolus Trachycarpi oil are configured to.
7. the nano-cellulose application in Emulsification Sausages.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610130969.XA CN105767922A (en) | 2016-03-08 | 2016-03-08 | Emulsion sausage containing nano-cellulose and preparation method thereof |
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| CN201610130969.XA CN105767922A (en) | 2016-03-08 | 2016-03-08 | Emulsion sausage containing nano-cellulose and preparation method thereof |
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| CN105767922A true CN105767922A (en) | 2016-07-20 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616894A (en) * | 2017-01-17 | 2017-05-10 | 天津科技大学 | Low-fat mayonnaise |
| CN111685277A (en) * | 2019-09-19 | 2020-09-22 | 福建其亮食品科技有限公司 | Method for improving gel quality of fermented sausage |
| CN112931578A (en) * | 2021-02-05 | 2021-06-11 | 天津科技大学 | Preparation method of nanocellulose reinforced collagen casing |
| CN113558196A (en) * | 2021-07-23 | 2021-10-29 | 廊坊师范学院 | Emulsified sausage and preparation method thereof |
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| CN112931578A (en) * | 2021-02-05 | 2021-06-11 | 天津科技大学 | Preparation method of nanocellulose reinforced collagen casing |
| CN113558196A (en) * | 2021-07-23 | 2021-10-29 | 廊坊师范学院 | Emulsified sausage and preparation method thereof |
| CN113558196B (en) * | 2021-07-23 | 2023-08-08 | 廊坊师范学院 | Emulsified sausage and preparation method thereof |
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