CN109674027A - A kind of compounding thickener for ham sausage - Google Patents
A kind of compounding thickener for ham sausage Download PDFInfo
- Publication number
- CN109674027A CN109674027A CN201910174338.1A CN201910174338A CN109674027A CN 109674027 A CN109674027 A CN 109674027A CN 201910174338 A CN201910174338 A CN 201910174338A CN 109674027 A CN109674027 A CN 109674027A
- Authority
- CN
- China
- Prior art keywords
- ham sausage
- thickener
- compounding
- compounding thickener
- calcium sulfate
- 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.)
- Granted
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 67
- 239000002562 thickening agent Substances 0.000 title claims abstract description 57
- 238000013329 compounding Methods 0.000 title claims abstract description 43
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 36
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920002907 Guar gum Polymers 0.000 claims abstract description 22
- 229920002310 Welan gum Polymers 0.000 claims abstract description 22
- 235000010417 guar gum Nutrition 0.000 claims abstract description 22
- 239000000665 guar gum Substances 0.000 claims abstract description 22
- 229960002154 guar gum Drugs 0.000 claims abstract description 22
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 13
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 13
- 239000001259 polydextrose Substances 0.000 claims abstract description 13
- 229940035035 polydextrose Drugs 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 150000004676 glycans Chemical class 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 229940095672 calcium sulfate Drugs 0.000 claims description 7
- 235000011132 calcium sulphate Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- -1 pulullan Polymers 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 10
- 229910019142 PO4 Inorganic materials 0.000 description 6
- 239000002131 composite material Substances 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 6
- 239000010452 phosphate Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000206575 Chondrus crispus Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 description 1
- 229950003779 propiram Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000009966 trimming Methods 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of compounding thickeners for ham sausage, it is by Artemisia Glue, welan gum, calcium sulfate, pulullan, guar gum composition, each ingredient accounts for: welan gum 20-35%, general Shandong Doran sugar 20-30%, calcium sulfate 10-15%, guar gum 5-15%, polydextrose 15-25%, Artemisia Glue 2-5%, the compounding thickener provides good Water-saving effect for ham sausage, enhance ham sausage moisture holding capacity, but also there is easily mixing, add the advantages that easy to use, the present invention, which compounds thickener, can be improved the organoleptic quality of ham sausage, it reduces fuel-displaced, improve yield rate, it has a good application prospect.
Description
Technical field
The present invention relates to food to compound thickener field, and in particular to a kind of compounding thickener for ham sausage.
Background technique
Ham sausage is a kind of deep meat product welcome by the majority of consumers, it is aided with using livestock meat as primary raw material
Then filler adds the substances such as flavouring, spice, quality improver, color stabilizer, water-retaining agent, preservative, using salting down
Make, cut and mix the processing technologys such as (or emulsification), thermophilic digestion and be made, its feature be meat it is fine and smooth, it is fresh and tender it is tasty and refreshing, easy to carry,
Simply eaten, long shelf-life.
Muscle, fat, water and the salt in livestock meat are cut by high speed ham sausage upon mixing during processing, shape
It is pasted at the meat of oil-in-water type emulsion characteristic, the meat products being consequently formed, the physics between quality and thickening property and various composition
Character is closely related.When emulsified state does not thicken, it will lead to water-oil phase separation, fat made to be free in content and casing
Between, form fuel-displaced phenomenon.
In order to be avoided that this phenomenon, thickener is added in the process of ham sausage to change fire in Shelf-life
The organization of leg intestines, water-retaining property, Oil keeping, the elastic quality to improve product.
Ham sausage quality problems always affect people's lives in recent years, and the additive of wherein most and ham sausage has
Close, and it is also to go wrong most places that thickener, which is most important in ham sausage additive, thickener usage amount it is very few or do not have
Have according to scientific method carry out compatibility can quality, mouthfeel on ham sausage cause very serious influence, and it is single to thicken agent prescription
It then will appear the excessive health to consumer of a certain thickener dosage and form hidden danger.
At present in the production of ham sausage be usually using converted starch, carragheen, sodium alginate, composite phosphate as thicken
Agent is more single, and the use of converted starch will lead to the excessive quality and mouthfeel to influence ham sausage of ham sausage content of starch,
Carragheen thermal gels intensity is low, the poor mouthfeel that will affect ham sausage in high-temperature cooking of thermal stability, and composite phosphate is general
It is used in compounding with carragheen, usage amount is generally 0.7-1% but composite phosphate addition excessively can cause shadow to the health of consumer
It rings.
Thickener is compounded to refer to the compound rear use of two or more natural or synthetic food thickening agent,
To reach a kind of thickener of synergistic function, but its more configuration difficulty of type for compounding thickener are bigger, and this hair
It is bright the additive amount of starch and composite phosphate to be reduced while guaranteeing ham sausage quality, flavor, and play each ingredient
Concertedness improves ham sausage moisture holding capacity, improves organoleptic quality.This compounding thickener manufacture craft is simple simultaneously, easy to spread
It uses.
Summary of the invention
The purpose of the present invention is to provide a kind of compounding thickeners for ham sausage.Compounding thickener of the invention is in fire
Effectively overcome ham sausage in the application of leg intestines and go out the soft undesirable feature of oil, increase yield rate, moreover it is possible to improve ham sausage elasticity,
Color and tissue morphology avoid answering the excessively high brought hidden danger of a certain amount of thickener, it is easier to be received by consumer.This hair
Welan gum, Artemisia Glue, calcium sulfate, pulullan, polydextrose, guar gum has been used to be uniformly mixed system in bright compounding thickener
Thickener must be compounded.The compounding thickener have dissolubility is good, Combination is good, it is highly-safe, using characteristics such as simplicity, have very
Good market prospects.Goal of the invention of the invention is achieved through the following technical solutions:
A kind of compounding thickener for ham sausage, the compounding thickener are made of following raw material components by weight percentage: temperature
Take turns glue 20-35%, pulullan 20-30%, calcium sulfate 10-15%, guar gum 5-15%, polydextrose 15-25%, Artemisia Glue 2-
5%。
Preferred: compounding thickener of the invention is grouped as by the group of following weight raw material: welan gum 29%, Propiram are more
Sugared 26%, calcium sulfate 12%, guar gum 8%, polydextrose 17%, Artemisia Glue 4%.
It is further: the preparation method of the compounding thickener of ham sausage of the present invention；
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: smashed material is proportionally weighed, the material after weighing is put into batch mixer and carries out mixing 10-
20min；
It is further: the present invention compound thickener must ham sausage processing in cutting mix process before use, dosage 0.1-
0.5%。
It is further: the present invention compound thickener must ham sausage processing in cutting mix process before use, dosage be perfume
The 0.3% of intestines weight.
Welan gum can have ideal emulsification and thickening property in conjunction with a large amount of water, and low concentration welan gum aqueous solution can shape
At higher viscosity and welan gum soda acid with it is also with good stability in hot environment and with salt compatibility it is good, furthermore
Welan gum also has unique shear thinning performance, since welan gum aqueous solution has pseudoplastic behavior, with the promotion of shear rate
Its viscosity is decreased obviously molecular structure and becomes random ball of string structure by the helical structure of rule, when releasing shear time molecule
Structure is restored to the helical structure of rule by random ball of string structure, and solution viscosity is restored to maximum, in this way cut mix when meeting
The viscosity for reducing present invention compounding thickener makes its more uniformly spreading in ham sausage.
It is bright that Artemisia Glue, which is a kind of polysaccharose substance large viscosity (1% aqueous solution reach at 9000Pas) with cross-linked structure,
1800 times of glue.Furthermore also there is high-moisture-retention and good dispersibility and film forming to have to the elasticity and color of ham sausage for it
Very big promotion.
Polydextrose and pulullan polysaccharide all have good thickening property, and can also improve the flavor of ham sausage, with
Antibacterial effect can not only prevent ham sausage from the rotten quality and mouthfeel that can also improve ham sausage occurs.
Guar gum is a kind of mixture, is mainly polysaccharose substance, is made of galactolipin and mannosan, in solution
In reticular structure easy to form, and have more hydrophilic radical, this means that guar gum is easy in conjunction with water and handle
Hydropexis, and guar gum solution is in the pseudoplastic fluid bulk properties of non-newtonian fluid, has and stirs dilute effect.Have simultaneously good
The compatible performance of inorganic salts.
The present invention is answered using the characteristic of welan gum, pulullan, calcium sulfate, guar gum, polydextrose, Artemisia Glue
It is fitted on together, making compounding thickener, it is easier to be distributed in meat stuffing, so as to improve the tissue morphology of ham sausage, enhances its water lock
Oil-retaining keeps the good colour of ham sausage glossy, and present invention compounding thickener can also increase the mouthfeel of ham sausage
Its delicate mouthfeel high resilience is set to make it easier to be esthetically acceptable to the consumers.
Beneficial effect
1, when present invention compounding thickener can make ham sausage interior tissue exquisiteness, compacted mass, high resilience tear ham sausage
Outer packing skin does not have adhesion.
, present invention compounding thickener can improve the mouthfeel of ham sausage makes its delicate mouthfeel, with rich flavor.
, the present invention compounding thickener possess good thermal stability, make ham sausage high temperature cooking after still have it is good
Gelling performance.
Specific embodiment
For the ease of being best understood from the contents of the present invention, below by embodiment, the invention will be further described:
Embodiment one, a kind of compounding thickener for ham sausage, preparation method are as follows:
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: by smashed material according to welan gum 29%, pulullan 26%, calcium sulfate 12%, guar gum 12%, poly- Portugal
Grape sugar 17%, Artemisia Glue 4% ratio weigh, the material after weighing is put into batch mixer and carries out mixing 15min.
Embodiment two, a kind of compounding thickener for ham sausage, preparation method are as follows:
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: by smashed material according to welan gum 34%, pulullan 23%, calcium sulfate 12%, guar gum 12%, poly- Portugal
Grape sugar 17%, Artemisia Glue 2% ratio weigh, the material after weighing is put into batch mixer and carries out mixing 15min.
Embodiment three, a kind of compounding thickener for ham sausage, preparation method are as follows:
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: by smashed material according to welan gum 25%, pulullan 30%, calcium sulfate 12%, guar gum 10%, poly- Portugal
Grape sugar 18%, Artemisia Glue 5% ratio weigh, the material after weighing is put into batch mixer and carries out mixing 15min.
Example IV, a kind of compounding thickener for ham sausage, preparation method are as follows:
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: by smashed material according to welan gum 27%, pulullan 28%, calcium sulfate 13%, guar gum 11%, poly- Portugal
Grape sugar 17%, Artemisia Glue 4% ratio weigh, the material after weighing is put into batch mixer and carries out mixing 15min；
Compounding thickener in above-described embodiment must cutting in ham sausage processing mix process before use, dosage 0.1-
0.5%。
The present invention is completed the production of ham sausage to the formula material by following technique:
Raw material meat trimming → rubbing → stirring → addition salt (3%), which pickle → is cut, to be mixed → is added spice, answers
Close thickener (present invention) → bowel lavage → cooking disinfection (80 DEG C, 30min) → cooling → finished product
Embodiment contains the production of the ham sausage of compound stabilizer of the present invention
5000g pork is rubbed and is stirred evenly by meat grinder by 1
2, which are added 80g salt, pickles 30min
The meat pickled is put into addition spice and present invention compounding thickener 50g in cutmixer by 3, cuts meat mud
4 carry out bowel lavage for the meat mixed is cut
5 are put into 80 DEG C of steaming 30min in steam box
6 cooling finished products
Thickener production ham sausage is not added if other conditions are the same according to above-mentioned ham sausage ingredient and its production technology
As a control group 1；
According to above-mentioned ham sausage ingredient and its production technology if other conditions are the same by carragheen, composite phosphate,
The compounding thickener that the ratio of Ultra Tex 2 using 5:4:1 are mixed is added thereto production ham sausage as control
Group 2；
According to above-mentioned ham sausage ingredient and its production technology if other conditions are the same by carrageenan, guar gum, chlorination
The compounding thickener that potassium is mixed with the ratio of 3:5:2 is added thereto production ham sausage as a control group 3；
Composite phosphate in above-mentioned control group is to be mixed by calgon, sodium pyrophosphate, sodium tripolyphosphate with the ratio of 3:4:3
It closes.
According to above-mentioned ham sausage ingredient and its production technology if other conditions are the same respectively with implementation control group
One to three compound thickener slurry production ham sausage with made from embodiment one to four and carry out TPA test parameter with Texture instrument:
P/50 probe, triggering type is automatic, trigger force 5.0g, rate 2.00mm/s, test rate 1.00mm/s, after test before testing
Rate 1.00mm/s, interval time 5s, compression degree 40%.
Test result is as follows；
Chewiness of the invention, recovery to being all obviously improved compared with the control group as can be seen from Table I.
And the two parameters have direct influence to the appearance of ham sausage, mouthfeel, the present invention is in the mouth for improving ham sausage
The compounding that thickener is utilized on the basis of sense, appearance, reduces the usage amount of thickener, uses every component in compounding thickener
Usage amount far below country allow maximum additive amount.
As can be seen from Table 2 present invention compounding thickener can be improved the chewiness of ham sausage and recovery to possess it good
Good mouthfeel and appearance can make the fine and smooth whole matter for being sliced smooth glossy, pore-free and improving ham sausage of the tissue of ham sausage
Amount and yield rate.It is preferably most preferred embodiment in the effect that the comparison of embodiment can be seen that embodiment one obtains.
These preparation examples and embodiment are interpreted as being merely to illustrate the present invention rather than limit protection of the invention
Range, after having read the content of the invention recorded, those skilled in the art can make various modifications or changes to the present invention,
These equivalence changes and modification equally fall into the scope of the claims in the present invention.
Claims (5)
1. a kind of compounding thickener for ham sausage, it is characterised in that: the compounding thickener is by following raw material percentage by weight
It is formed than proportion: welan gum 20-35%, general Shandong Doran sugar 20-30%, calcium sulfate 10-15%, guar gum 5-10%, polydextrose
15-25%, Artemisia Glue 2-5%.
2. the compounding thickener according to claim 1 for ham sausage, it is characterised in that: the compounding thickener is by following
Raw material components by weight percentage composition: welan gum 29%, pulullan polysaccharide 26%, calcium sulfate 12%, guar gum 8%, poly- grape
Sugared 17%, Artemisia Glue 4%.
3. a kind of compounding thickener for ham sausage according to claim 1, it is characterised in that: its present invention compounding increases
Thick dose is prepared according to the following steps；
Step 1: welan gum, pulullan polysaccharide, calcium sulfate, guar gum, polydextrose, Artemisia Glue are first carried out ultra micro respectively
Crushing makes it 100% by 100 mesh standard sieves；
Step 2: smashed material is proportionally weighed, the material after weighing is put into batch mixer and carries out mixing 10-
20min。
4. a kind of application method of compounding thickener for ham sausage according to claim 3, it is characterised in that: this hair
It is bright compounding thickener must ham sausage processing in cutting mix process before use, dosage 0.1-0.5%.
5. a kind of application method of compounding thickener for ham sausage according to claim 4, it is characterised in that: this hair
It is bright compounding thickener must ham sausage processing in cutting mix process before use, dosage be sausage weight 0.3%.
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