CN106615220A - Special fat mimetic for meat product and preparation method of fat mimetic - Google Patents
Special fat mimetic for meat product and preparation method of fat mimetic Download PDFInfo
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- CN106615220A CN106615220A CN201611030952.3A CN201611030952A CN106615220A CN 106615220 A CN106615220 A CN 106615220A CN 201611030952 A CN201611030952 A CN 201611030952A CN 106615220 A CN106615220 A CN 106615220A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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Abstract
The invention relates to a special fat mimetic for a meat product. The fat mimetic is prepared from the following components in parts by weight: 1-9 parts of curdlan, 0-3 parts of carrageenan, 0-50 parts of vegetable oil and 44-98 parts of water. The mimetic sample is similar to back fat of pork in appearance and taste, and has appearance features of fat solid; the physical behaviors of texture and the like of the fat can be well simulated; the prepared mimetic has relatively good heat stability and can meet the requirements of a high-temperature production technology of the meat product; the defect that a common mimetic cannot tolerate a high temperature is compensated; and the special fat mimetic for the meat product is few in used material types, simple in preparation technology, easy to control and low in production cost.
Description
Technical field
The invention belongs to food ingredient technical field, the especially a kind of special fat analogue of meat products and its preparation side
Method.
Background technology
Ingest substantial amounts of fat, especially animal tallow can cause obesity, high fat of blood, fatty liver, hypertension, brain blood
The generation of bolt, coronary heart disease and some cancers (such as breast cancer, intestinal cancer etc.).However, fat is one of main nutrient composition in food,
It is also carrier or the source of some liposoluble vitamins, essential amino acid and prostaglandin while energy is provided.
The organoleptic attributes such as fatty local flavor, quality, mouthfeel to food play an important role, and affect outward appearance, storage, the processing of food
Etc. characteristic.Fat analogue can partially or completely substitute the fat in food, and not affect the mouthfeel and outward appearance of product.
Fat analogue can be divided into lipid substrate, protein matrix, carbohydrate matrix and compound fat analogue
Four classes.Carbohydrate matrix fat analogue has preferable gel characteristic and heat endurance, its wide material sources, low cost
It is honest and clean.Three-dimensional net structure can be formed so as to retain substantial amounts of water, thus can reach the adipose mouth of class with water molecules
Sense.The research of fat analogue focuses mostly in fat analogue is added in product with powder or form of emulsion, have ignored
Solid fat organoleptic attribute visually；In application aspect, affected by product performance, be confined to low temperature product more fat analogue
In product, meat products application aspect focuses mostly in meat gruel, meat pie and emulsion sausage.
At present Fat Content in Meat Products acts primarily as emulsification, reduces ripe loss, improves water holding about 20%～30%
Property and the effect such as chewiness.It is numerous research show meat products succulence, smooth mouthfeel and good elasticity with meat products in compared with
High fat content is relevant.Food and drug administration and american agriculture instrument safety define low fat meat product with test section
For meat products of the fat content less than 10%.With the improvement of people's living standards and the enhancing of health perception, the fatty mould of exploitation
Intending the low fat meat product of thing preparation becomes the trend of following meat products.
It is less with regard to the special fat analogue preparation technology of meat products at present by retrieval.Wherein CN 105901744
Disclose a kind of preparation of fat analogue with konjac glucomannan, carragheen, oat bran as base-material and its answering in the formula sausage of river
With.The preparation method is as follows：Add 5% konjac glucomannan, 1% carragheen, 3% oat bran extract, 1% calcium hydroxide, 20%
Olive oil and 100% water are stirred, enter mould, place.The fat analogue be applied to river formula sausage, alternative 30%～70%
Fat, obtained river formula sausage and control group no significant difference on sense organ.CN 101558890 discloses one kind and can be used for
Analogies of meat products and preparation method thereof.Analogies are by konjac glucomannan, carragheen, ovalbumin, base gel agent, vegetable oil Jing
Stirring, enter mould, shaping of precooking, cooling, depanning, boil again, cooling twice is processed into, wherein vegetable oil play froth breaking act on.It is obtained
Analogies have the effect for reducing product fat content.
Curdlan has the characteristics such as preferable gel characteristic, heat endurance, grease pardon, but at present the country grinds to it
Study carefully and underexploitation, and applied to the research in fat analogue and be rarely reported.By contrast, the present invention is with curdlan
For main base, it is aided with carragheen and vegetable oil, raw material type is few；Clipped emulsification, humid heat treatment form oil-in-water type gel
Shape fat analogue, product stability is high, disclosure satisfy that meat products high temperature production technological requirement, compensate for common fat analogue
, there are substantially different from above patent publication us in the defect of non-refractory.
The content of the invention
Present invention aims to Fat Content in Meat Products is higher and mostly saturated fat etc. lacks in prior art
Fall into, overcome prior art not enough, there is provided special fat analogue of a kind of meat products and preparation method thereof, the method is with curdlan
For main base, it is aided with carragheen and vegetable oil, using emulsification pretreatment and humid heat treatment, obtains the special fat mimetic of meat products
Thing, the analogies have and outward appearance and texture characteristic as pork back of the body lipid, can adapt to the high temperature production work of meat products processing
Skill, can effectively reduce the addition of grease in meat products.The analogies are applied to various meat products, such as guang-type sausage, river formula
Sausage, tribute ball etc., and can guarantee that product has good outward appearance, mouthfeel and stability.
For achieving the above object, the technical solution adopted in the present invention is as follows：
A kind of special fat analogue of meat products, its constituent and parts by weight it is as follows：
Curdlan：1～9 part；
Carragheen：0～3 part；
Vegetable oil：0～50 part；
Water：44～98 parts.
A kind of preparation method of the special fat analogue of meat products as above, step is as follows：
(1) polysaccharide dispersion liquid is prepared：Curdlan, carragheen are weighed, is added to the water and is fully beaten, be configured to polysaccharide
Dispersion liquid；
(2) polysaccharide dispersion liquid pH value is adjusted：Polysaccharide dispersion liquid pH value is adjusted to 3～8；
(3) emulsification pretreatment is processed：Add vegetable oil in the polysaccharide dispersion liquid after regulation, and dispersion liquid is carried out at emulsification
Reason, shear time is 0.5～10min, and shearing rotating speed is 4000～12000r/min, obtains emulsion；
(4) humid heat treatment：The emulsion for obtaining is entered into mould, 5～30min of humid heat treatment in 80～100 DEG C of waters bath with thermostatic control,
Make polysaccharide form stable gel structure, obtain analogies；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, meat products special-purpose grease is obtained final product after cooling
Fat analogies.
And, the step (2) it is middle regulation polysaccharide dispersion liquid pH value when be adjusted using acid.
And, the acid is citric acid, sodium citrate or malic acid.
The advantage and good effect that the present invention is obtained is as follows：
1st, the sample appearance and mouthfeel of analogies of the present invention and pork carry on the back lipid seemingly, and the outward appearance with hard fat is special
Levy, being capable of the preferably physical behavior such as quality structure of simulated fat；Obtained analogies have preferable heat endurance, disclosure satisfy that
The requirement of meat products high temperature production technique, compensate for the defect of common analogies non-refractory；Meat products specialized simulation thing is used
Raw material type is few, preparation process is simple and easily controllable, low production cost.
2nd, analogies of the present invention are aided with vegetable oil with curdlan and carragheen as main base, can not affect meat
Fat content in meat products is reduced on the basis of product local flavor, mouthfeel.And vegetable oil can be in the special fat analogue of meat products
Human body supplements a small amount of unrighted acid.
3rd, analogies of the present invention are with curdlan, carragheen as main base.Curdlan, carragheen are meals low in calories
Food fiber, there is certain benefit to human body intestinal canal.The microorganism species in human body intestinal canal can be adjusted, body immunity is improved, is increased
Strong body resistivity, and intestines peristalsis can be promoted, accelerate the velocity of discharge of swill.
Curdlan Jing researchs have shown that to have no toxic side effect human body, steady with preferable heat endurance, anti-digestibility, freeze thawing
Qualitative and fatty pardon, carragheen is meat products conventional food additive, can be obviously improved meat products processing characteristic.
4th, the inventive method is aided with vegetable oil with curdlan, carragheen as main base, using emulsification pretreatment and damp and hot
Process, prepare the physical behaviors such as outward appearance and quality structure with fat analogue, work few using base-material species as pork back of the body lipid
Skill is simple, it is easy to control, and low production cost is suitable for industrialized production.
5th, present invention can apply in the meat products such as traditional Chinese sausage, burger, partly or entirely substitute pork back of the body fat, subtract
Fat content in few meat products, while ensureing that product has good flavor taste, outward appearance and stability.
Specific embodiment
With reference to embodiment, the present invention is further described, and following examples are illustrative, be not it is determinate, no
Protection scope of the present invention can be limited with following embodiments.
Reagent used in the present invention, if no special instructions, is the conventional reagent of this area；Used in the present invention
Method, if no special instructions, be the conventional method of this area.
The preparation method of analogies of the present invention can be obtained by a certain percentage so as main base with curdlan, carragheen
Glue is compounded with carragheen, is aided with vegetable oil, using emulsification pretreatment and humid heat treatment, obtains sample appearance and mouthfeel and pork
Fat analogue as back of the body lipid；This analogies has preferable heat endurance, disclosure satisfy that meat products high temperature production technique
Demand；Base-material species is few, and simple production process is easily manipulated, low production cost；Can be in the base for not affecting meat products local flavor, mouthfeel
On plinth, the fat content in meat products is effectively reduced, be conducive to the exploitation and popularization of low fat meat product.
Embodiment 1
A kind of special fat analogue of meat products, its constituent and weight fraction it is as follows：
Curdlan：7 parts；
Carragheen：2 parts；
Vegetable oil：6 parts；
Water：85 parts；
The preparation method of the special fat analogue of above-mentioned meat products, step is as follows：
(1) polysaccharide dispersion liquid is prepared：7 parts of curdlan powder, 2 parts of carragheen powder are weighed, add is carried out in 85 parts of water
Fully beat, be configured to polysaccharide dispersion liquid；
(2) polysaccharide dispersion liquid pH value is adjusted to 4；
(3) emulsification pretreatment is processed：Add 6 parts of vegetable oil in polysaccharide dispersion liquid and carry out emulsification treatment.Shearing rotating speed is
6000r/min, shear time is 1min, and the emulsion obtained after emulsification is loaded into mould；
(4) humid heat treatment：Mould is put in 80 DEG C of thermostat water baths carries out humid heat treatment 8min；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, quality structure and outward appearance etc. can be obtained after cooling
Physical characteristic and the special fat analogue of meat products as pork back of the body lipid.
Embodiment 2
A kind of special fat analogue of meat products, its constituent and weight fraction it is as follows：
Curdlan：8 parts；
Carragheen：1 part；
Vegetable oil：10 parts；
Water：81 parts；
The preparation method of the special fat analogue of above-mentioned meat products, step is as follows：
(1) polysaccharide dispersion liquid is prepared：8 parts of curdlan powder, 1 part of carragheen powder are weighed, add is carried out in 81 parts of water
Fully beat, be configured to polysaccharide dispersion liquid；
(2) polysaccharide dispersion liquid pH value is adjusted to 6；
(3) emulsification pretreatment is processed：Add 10 parts of vegetable oil in polysaccharide dispersion liquid and carry out emulsification treatment.Shearing rotating speed is
8000r/min, shear time is 2min, and the emulsion obtained after emulsification is loaded into mould；
(4) humid heat treatment：Mould is put in 85 DEG C of thermostat water baths carries out humid heat treatment 15min；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, quality structure and outward appearance etc. can be obtained after cooling
Physical characteristic and the special fat analogue of meat products as pork back of the body lipid.
Embodiment 3
A kind of special fat analogue of meat products, its constituent and weight fraction it is as follows：
Curdlan：4 parts；
Carragheen：1 part；
Vegetable oil：20 parts；
Water：75 parts；
The preparation method of the special fat analogue of above-mentioned meat products, step is as follows：
(1) polysaccharide dispersion liquid is prepared：4 parts of curdlan powder, 1 part of carragheen powder are weighed, add is carried out in 75 parts of water
Fully beat, be configured to polysaccharide dispersion liquid；
(2) polysaccharide dispersion liquid pH value is adjusted to 8；
(3) emulsification pretreatment is processed：Add 20 parts of vegetable oil in polysaccharide dispersion liquid and carry out emulsification treatment.Shearing rotating speed is
10000r/min, shear time is 3min, and the emulsion obtained after emulsification is loaded into mould；
(4) humid heat treatment：Mould is put in 95 DEG C of thermostat water baths carries out humid heat treatment 20min；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, quality structure and outward appearance etc. can be obtained after cooling
Physical characteristic and the special fat analogue of meat products as pork back of the body lipid.
Embodiment 4
A kind of special fat analogue of meat products, its constituent and parts by weight it is as follows：
Curdlan：1 part；
Water：44 parts.
The preparation method of the special fat analogue of meat products as above, step is as follows：
(1) polysaccharide dispersion liquid is prepared：Curdlan is weighed, is added to the water and is fully beaten, be configured to polysaccharide dispersion liquid；
(2) polysaccharide dispersion liquid pH value is adjusted：Polysaccharide dispersion is adjusted using acids such as citric acid, sodium citrate or malic acid
Liquid pH value is to 3～8；
(3) emulsification pretreatment is processed：Polysaccharide dispersion liquid after regulation carries out emulsification treatment, and shear time is 0.5～10min, is cut
It is 4000～12000r/min to cut rotating speed, obtains emulsion；
(4) humid heat treatment：The emulsion for obtaining is entered into mould, 5～30min of humid heat treatment in 80～100 DEG C of waters bath with thermostatic control,
Make polysaccharide form stable gel structure, obtain analogies；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, meat products special-purpose grease is obtained final product after cooling
Fat analogies.
The related test results of the special fat analogue of meat products of the present invention：
The quality structure of pork is affected larger by the factor such as sex, age, kind, raising situation of pig, and the present invention adopts thing
Property instrument TA.XT.Plus carries out quality structure data acquisition to 60 pork samples, there are different othernesses between data measured, can be
The preparation of fat analogue provides data reference scope.The present invention carries on the back fat data as reference with the pork for collecting, with reference to meat system
Product high temperature production technological requirement, is constantly optimized to simulating composition formula and preparation method thereof, the special fat of obtained meat products
Its quality structure data of analogies carry on the back the thing such as sense organ as lipid phase in the range of pork back of the body lipid structure data reference with pork
Reason characteristic, illustrates that it preferably can carry on the back fat for simulation pork.Texture testing result is as shown in table 1.
Present invention citing is applied in guang-type sausage, for ease of production control, using hot-air drying technology to sausage
Toasted.Table 2 has sensory evaluation experience and trained evaluation personnel for 10, according to sensory evaluation grade form to tradition
Guang-type sausage and low fat sausage (substituting pork back of the body fat completely with meat products specialized simulation thing) carry out the sense organ obtained by sensory evaluation
Evaluation result, its result fraction is the average mark of 10 valuation officer's sensory evaluations.From data result, obtained low fat sausage
With traditional guang-type sausage no significant difference.
Guang-type sausage is filled a prescription and preparation technology is as described below：
Guang-type sausage is filled a prescription：
(the lean meat by taking 1kg meat weight as an example：800g；Fat meat：200g)
Dispensing：Salt：20g white sugar：100g monosodium glutamates：2.5g white wine：40g
Light soy sauce：20g natrium nitrosums：0.03g
Wherein low fat sausage substitutes fat meat with the special fat analogue of meat products.
The preparation technology of guang-type sausage：
The process (remove pigskin, remove manadesma) of meat → pickle (add salt and natrium nitrosum, 4 DEG C pickle 24h → record (plus
Enter remaining dispensing, oil slick washed away after the completion of recording, prick hole exhaust) → heated-air drying → boiling (100 DEG C of boiling 15min).
Hot-air drying technology：
(1)45-50℃ 5h；
(2)52-54℃ 4-5h；
(3) ventilating and cooling half an hour；
(4)52-54℃ 5h；
(5) ventilating and cooling half an hour；
(6)52-54℃ 5h；
(7)60-62℃ 22-24h。
The quality structure property list of table 1
The sensory evaluation appraisal result of table 2
Those of ordinary skill in the art should be understood：Any of the above example talks about only example, not purport
These examples are limited in hint the scope of the present disclosure (including claim)；The present invention thinking under, above example or
Can be combined between technical characteristic in person's difference embodiment, and there is being permitted for different aspect of the invention as above
Many changes, for simple and clear their no offers in details.Therefore, send out within the spirit and principles in the present invention, that what is done appoints
What omission, modification, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (4)
1. the special fat analogue of a kind of meat products, it is characterised in that：Its constituent and parts by weight are as follows：
Curdlan：1～9 part；
Carragheen：0～3 part；
Vegetable oil：0～50 part；
Water：44～98 parts.
2. the preparation method of the special fat analogue of a kind of meat products as claimed in claim 1, it is characterised in that：Step is such as
Under：
(1) polysaccharide dispersion liquid is prepared：Curdlan, carragheen are weighed, is added to the water and is fully beaten, be configured to polysaccharide dispersion
Liquid；
(2) polysaccharide dispersion liquid pH value is adjusted：Polysaccharide dispersion liquid pH value is adjusted to 3～8；
(3) emulsification pretreatment is processed：Add vegetable oil in the polysaccharide dispersion liquid after regulation, and emulsification treatment is carried out to dispersion liquid, cut
The time is cut for 0.5～10min, shearing rotating speed is 4000～12000r/min, obtains emulsion；
(4) humid heat treatment：The emulsion for obtaining is entered into mould, 5～30min of humid heat treatment in 80～100 DEG C of waters bath with thermostatic control makes many
Sugar forms stable gel structure, obtains analogies；
(5) cool down：Analogies after humid heat treatment are put and is cooled down at room temperature, the special fatty mould of meat products is obtained final product after cooling
Intend thing.
3. the preparation method of the special fat analogue of meat products according to claim 2, it is characterised in that：The step is (2)
It is adjusted using acid during middle regulation polysaccharide dispersion liquid pH value.
4. the preparation method of the special fat analogue of meat products according to claim 3, it is characterised in that：The acid
For citric acid, sodium citrate or malic acid.
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| CN201611030952.3A CN106615220A (en) | 2016-11-17 | 2016-11-17 | Special fat mimetic for meat product and preparation method of fat mimetic |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730273A (en) * | 2019-01-07 | 2019-05-10 | 东北农业大学 | It is a kind of using konjaku flour and curdlan as the preparation method of the blocky fat analogue of matrix |
| CN111642574A (en) * | 2020-07-28 | 2020-09-11 | 江南大学 | Preparation method of vegetable protein meat special fat based on soybean oil body |
| CN113966769A (en) * | 2021-10-28 | 2022-01-25 | 无锡谷肉食品科技有限公司 | Protein-based fat meat tissue and preparation method thereof |
| CN113974137A (en) * | 2021-10-28 | 2022-01-28 | 无锡谷肉食品科技有限公司 | Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730273A (en) * | 2019-01-07 | 2019-05-10 | 东北农业大学 | It is a kind of using konjaku flour and curdlan as the preparation method of the blocky fat analogue of matrix |
| CN111642574A (en) * | 2020-07-28 | 2020-09-11 | 江南大学 | Preparation method of vegetable protein meat special fat based on soybean oil body |
| CN113966769A (en) * | 2021-10-28 | 2022-01-25 | 无锡谷肉食品科技有限公司 | Protein-based fat meat tissue and preparation method thereof |
| CN113974137A (en) * | 2021-10-28 | 2022-01-28 | 无锡谷肉食品科技有限公司 | Process for preparing polysaccharide-based fat meat tissue based on microcapsule technology |
| CN113966769B (en) * | 2021-10-28 | 2023-11-21 | 无锡谷肉食品科技有限公司 | Protein-based fat meat tissue and preparation method thereof |
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Application publication date: 20170510 |