CN109674027B - Compound thickener for ham sausages - Google Patents

Compound thickener for ham sausages Download PDF

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Publication number
CN109674027B
CN109674027B CN201910174338.1A CN201910174338A CN109674027B CN 109674027 B CN109674027 B CN 109674027B CN 201910174338 A CN201910174338 A CN 201910174338A CN 109674027 B CN109674027 B CN 109674027B
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compound
ham
compound thickener
polydextrose
calcium sulfate
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CN109674027A (en
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钟选凯
黄永扩
杨子斌
周浩
寇丹丹
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Rizhao Bangli Biotechnology Co ltd
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Rizhao Bangli Biotechnology Co ltd
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    • 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

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  • 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 compound thickener for ham sausages, which consists of artemisia glue, welan gum, calcium sulfate, pullulan and guar gum, wherein the weight percentage of each ingredient is as follows: the compound thickening agent has the advantages of improving the sensory quality of the ham sausage, reducing oil production, improving the yield and having good application prospect.

Description

Compound thickener for ham sausages
Technical Field
The invention relates to the field of food compound thickeners, in particular to a compound thickener for ham sausages.
Background
The ham sausage is a meat food which is popular with consumers, and is made up by using livestock and poultry meat as main raw material, adding filling agent, adding flavouring material, quality-improving agent, colour-protecting agent, water-retaining agent and preservative through the processes of pickling, chopping and mixing (or emulsifying) and high-temp. cooking, etc. it features fine and smooth meat quality, fresh and tasty, convenient to carry, simple to eat and long quality-keeping period.
During the processing of the ham sausage, the muscles, fat, water and salt in the livestock and poultry meat are mixed and cut at high speed to form meat paste with oil-in-water emulsification characteristic, and the texture and thickening property of the meat product formed by the meat paste are closely related to the physical properties of various components. When the emulsified state is not thickened, oil and water are separated, fat is dissociated between the content and the sausage casing, and oil is produced.
In order to avoid the phenomenon and prolong the shelf life, the thickening agent is added in the processing process of the ham sausages to change the organization mechanism, water retention property, oil retention property and elasticity of the ham sausages so as to improve the quality of the product.
In recent years, the quality problem of ham sausages affects the lives of people, most of the ham sausages are related to additives of the ham sausages, thickening agents are the most important and most problematic places in the ham sausage additives, the quality and the taste of the ham sausages are seriously affected if the using amount of the thickening agents is too small or the thickening agents are not combined according to a scientific method, and the problem that the using amount of one thickening agent is too large to cause hidden troubles to the health of consumers can occur if the thickening agents are singly used.
The modified starch, the carrageenan, the sodium alginate and the composite phosphate are generally used as a thickening agent in the current ham sausage production, the modified starch can cause the excessive starch content of the ham sausage, so that the quality and the taste of the ham sausage are influenced, the carrageenan has low thermal gel strength, the poor thermal stability can influence the taste of the ham sausage during high-temperature cooking, the composite phosphate is generally used in a compounding way with the carrageenan, the use amount is generally 0.7-1%, but the influence on the health of consumers can be caused by the excessive addition of the composite phosphate.
The compound thickener is a thickener which is used after two or more than two natural or artificial food thickeners are compounded to achieve the synergistic effect, but the more the types of the compound thickeners are, the greater the preparation difficulty is, and the invention can reduce the addition amount of starch and compound phosphate while ensuring the quality and flavor of ham sausages, and can play the synergy of all ingredients, improve the water holding capacity of the ham sausages and improve the sensory quality. Meanwhile, the compound thickener is simple in preparation process and easy to popularize and use.
Disclosure of Invention
The invention aims to provide a compound thickener for ham sausages. The compound thickener of the invention effectively overcomes the bad characteristic of oil yielding and soft quality of ham sausages in the application of the ham sausages, increases the yield, improves the elasticity, color and tissue form of the ham sausages, avoids the hidden trouble caused by excessive content of a certain thickener, and is more easily accepted by consumers. The compound thickener is prepared by uniformly mixing welan gum, artemisia glue, calcium sulfate, pullulan, polydextrose and guar gum. The compound thickener has the characteristics of good solubility, good mixing property, high safety, simple and convenient use and the like, and has good market prospect. The invention aims to be realized by the following technical scheme:
a compound thickener for ham sausages is prepared from the following raw materials in percentage by weight: 20-35% of welan gum, 20-30% of pullulan sugar, 10-15% of calcium sulfate, 5-15% of guar gum, 15-25% of polydextrose and 2-5% of artemisia glue.
Preferably, the following components: the compound thickener comprises the following raw materials in parts by weight: 29% of welan gum, 26% of pullulan polysaccharide, 12% of calcium sulfate, 8% of guar gum, 17% of polydextrose and 4% of artemisia glue.
Further: the invention relates to a preparation method of a compound thickener of ham sausages;
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a 100-mesh standard sieve;
step two, weighing the crushed materials according to a proportion, and putting the weighed materials into a mixer for mixing for 10-20 min;
and further: the compound thickener is used before the chopping and mixing process in ham sausage processing, and the dosage of the compound thickener is 0.1-0.5%.
And further: the compound thickener is used before the chopping and mixing process in the ham sausage processing, and the dosage of the compound thickener is 0.3 percent of the weight of the sausage.
The low-concentration thermomotor gum aqueous solution can form higher viscosity, the thermomotor gum has good stability in acid-base and high-temperature environments and good compatibility with salt, and the thermomotor gum also has unique shearing and diluting performance.
The artemisia glue is a polysaccharide substance with a cross-linked structure, and the viscosity of the polysaccharide substance is 1800 times that of gelatin (1% aqueous solution reaches 9000Pa & s). In addition, the ham sausage has high water retention and good dispersibility and film forming property, and greatly improves the elasticity and color of the ham sausage.
The polydextrose and the pullulan have good thickening property, the flavor of the ham sausage can be improved, and the antibacterial effect can prevent the ham sausage from deteriorating and improve the quality and the taste of the ham sausage.
Guar gum is a mixture of mainly polysaccharides, consisting of galactose and mannan, which easily forms a network structure in solution and has more hydrophilic groups, which means that guar gum easily binds and immobilizes water, and guar gum solution is a non-newtonian fluid, pseudoplastic fluid characteristic, having a whipping action. And simultaneously has good inorganic salt compatibility.
The invention compounds the welan gum, the pullulan, the calcium sulfate, the guar gum, the polydextrose and the artemisia glue together by utilizing the characteristics of the welan gum, the pullulan, the calcium sulfate, the guar gum, the polydextrose and the artemisia glue, so that the compound thickening agent is more easily dispersed into meat stuffing, the tissue form of the ham sausage is improved, the water and oil locking capacity of the ham sausage is enhanced, the color of the ham sausage is good and glossy, and the compound thickening agent can also increase the taste of the ham sausage, so that the taste of the ham sausage is fine, smooth and elastic, and the ham sausage is more easily accepted by consumers.
Advantageous effects
1. The compound thickening agent can ensure that the internal tissues of the ham sausage are fine, compact and firm, and the outer packaging skin is not adhered when the ham sausage is torn open due to elasticity.
The compound thickening agent can improve the mouthfeel of ham sausages to enable the ham sausages to have fine mouthfeel and rich flavor.
The compound thickening agent has good thermal stability, so that the ham sausage still has good gel property after being cooked at high temperature.
Detailed Description
In order to facilitate a better understanding of the contents of the invention, the invention is further illustrated by the following examples:
the embodiment I provides a compound thickener for ham sausages, and a preparation method of the compound thickener comprises the following steps:
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a 100-mesh standard sieve;
step two, weighing the crushed materials according to the proportion of 29% of welan gum, 26% of pullulan, 12% of calcium sulfate, 12% of guar gum, 17% of polydextrose and 4% of artemisia glue, and putting the weighed materials into a mixer for mixing for 15 min.
The second embodiment is a compound thickener for ham sausages, and the preparation method comprises the following steps:
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a standard sieve of 100 meshes;
step two, weighing the crushed materials according to the proportion of 34% of welan gum, 23% of pullulan, 12% of calcium sulfate, 12% of guar gum, 17% of polydextrose and 2% of artemisia glue, and putting the weighed materials into a mixer for mixing for 15 min.
The third embodiment is a compound thickener for ham sausages, and the preparation method comprises the following steps:
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a standard sieve of 100 meshes;
step two, weighing the crushed materials according to the proportion of 25% of welan gum, 30% of pullulan, 12% of calcium sulfate, 10% of guar gum, 18% of polydextrose and 5% of artemisia glue, and putting the weighed materials into a mixer for mixing for 15 min.
The embodiment four provides a compound thickener for ham sausages, and the preparation method comprises the following steps:
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a standard sieve of 100 meshes;
step two, weighing the crushed materials according to the proportion of 27% of welan gum, 28% of pullulan, 13% of calcium sulfate, 11% of guar gum, 17% of polydextrose and 4% of artemisia glue, and putting the weighed materials into a mixer for mixing for 15 min;
the compound thickener in the embodiment is used before the chopping and mixing process in ham sausage processing, and the dosage of the compound thickener is 0.1-0.5%.
The production of the ham sausage is completed by the following process for the formula raw materials:
raw material meat preparation → mincing → stirring → adding salt (3%) -pickling → chopping → adding spice and compound
Mixing thickener (invention) → enema → cooking sterilization (80 deg.C, 30 min) → cooling → finished product
Example production of ham sausages containing the Compound stabilizer of the invention
1 mincing 5000g of pork by a meat mincer and uniformly stirring
2 adding 80g of salt, and pickling for 30min
3, putting the pickled meat into a cutting and mixing machine, adding 50g of spice and the compound thickening agent of the invention, and cutting into muddy meat
4 making sausage with the chopped meat
5 steaming at 80 deg.C for 30min
6 cooling to obtain the finished product
According to the ham sausage ingredient and the production process thereof, under the same conditions, the ham sausage is prepared without thickening agent and is used as a control group 1;
according to the ham sausage ingredient and the production process thereof, under the same conditions, a compound thickening agent prepared by mixing carrageenan, compound phosphate and acetylated distarch phosphate in a ratio of 5:4:1 is added to prepare a ham sausage as a control group 2;
according to the ham sausage ingredient and the production process thereof, under the same conditions, a compound thickening agent prepared by mixing carrageenan, guar gum and potassium chloride in a ratio of 3:5:2 is added to prepare a ham sausage as a control group 3;
the composite phosphate in the control group is prepared by mixing sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate in a ratio of 3:4: 3.
According to the ham sausage ingredient and the production process thereof, under the same conditions, the compound thickener slurry prepared by implementing the comparison groups I to three and the compound thickener slurry prepared by implementing the embodiments I to four are respectively used for preparing ham sausages, and TPA test parameters are carried out by a texture analyzer: the P/50 probe is automatic in triggering type, the triggering force is 5.0g, the speed before testing is 2.00mm/s, the testing speed is 1.00mm/s, the speed after testing is 1.00mm/s, the interval time is 5s, and the compression degree is 40%.
The test results are as follows;
Figure 363186DEST_PATH_IMAGE001
from the table one, it can be seen that the chewiness and recoverability of the invention are both significantly improved compared with the control group.
The two parameters have direct influence on the appearance and the taste of the ham sausage, the invention utilizes the compounding of the thickening agent on the basis of improving the taste and the appearance of the ham sausage, reduces the using amount of the thickening agent, and the using amount of each component in the used compounded thickening agent is far lower than the maximum adding amount allowed by the state.
Figure 36613DEST_PATH_IMAGE002
From the table 2, it can be seen that the compound thickener of the invention can improve the chewiness and the recoverability of the ham sausage, so that the ham sausage has good taste and appearance, fine and smooth tissue slices of the ham sausage are smooth and glossy, no pores exist, and the overall quality and the yield of the ham sausage are improved. The comparison of the examples shows that the effect obtained by the first example is the best example.
These preparations and examples are to be construed as merely illustrative and not limitative of the remainder of the disclosure, and after reading the description herein, those skilled in the art will be able to make various changes and modifications to the disclosure, and such equivalent changes and modifications are intended to be included within the scope of the present disclosure as defined in the appended claims.

Claims (4)

1. The compound thickener for ham sausages is characterized by comprising the following components in parts by weight: the compound thickener comprises the following raw materials in percentage by weight: 20-35% of welan gum, 20-30% of pluadolan sugar, 10-15% of calcium sulfate, 5-15% of guar gum, 15-25% of polydextrose and 2-5% of artemisia glue.
2. The compound thickener for ham sausages according to claim 1, which is characterized in that: the compound thickener comprises the following raw materials in percentage by weight: 29% of welan gum, 26% of pullulan polysaccharide, 12% of calcium sulfate, 12% of guar gum, 17% of polydextrose and 4% of artemisia glue.
3. The compound thickener for ham sausages according to claim 1, is characterized in that: the compound thickening agent is prepared according to the following steps;
firstly, respectively carrying out superfine grinding on welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue to ensure that 100 percent of welan gum, pullulan polysaccharide, calcium sulfate, guar gum, polydextrose and artemisia glue pass through a standard sieve of 100 meshes;
step two, weighing the crushed materials in proportion, and putting the weighed materials into a mixer for mixing for 10-20 min.
4. The use method of the compound thickener for ham sausages as claimed in claim 3, is characterized in that: the compound thickener is used before the chopping and mixing process in the ham sausage processing, and the dosage of the compound thickener is 1 percent.
CN201910174338.1A 2019-03-08 2019-03-08 Compound thickener for ham sausages Active CN109674027B (en)

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CN109674027B true CN109674027B (en) 2022-08-19

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1874691A (en) * 2003-09-03 2006-12-06 荷兰联合利华有限公司 Satiety enhancing food compositions
CN101528058A (en) * 2006-10-27 2009-09-09 路博润高级材料公司 Improved thickener composition for food products
CN103113484A (en) * 2013-01-29 2013-05-22 陕西师范大学 Processing method of sand sagebrush emulsifier
CN103535744A (en) * 2012-07-10 2014-01-29 财团法人食品工业发展研究所 Restructured meat and method of forming same
CN105942257A (en) * 2016-05-23 2016-09-21 临颍畅翔食品有限公司 Roast sausages and processing method and application thereof
CN106722843A (en) * 2016-12-19 2017-05-31 山东天博食品配料有限公司 A kind of special compounding thickener of middle low temperature sausage and preparation method thereof
CN107080186A (en) * 2017-06-06 2017-08-22 河北科技师范学院 A kind of millet black soya bean coarse cereals ham sausage and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11849741B2 (en) * 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products
TWI730131B (en) * 2016-08-24 2021-06-11 日商不二製油集團控股股份有限公司 Loosening improver for starch-containing food, starch-containing food, and method for producing starch-containing food

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1874691A (en) * 2003-09-03 2006-12-06 荷兰联合利华有限公司 Satiety enhancing food compositions
CN101528058A (en) * 2006-10-27 2009-09-09 路博润高级材料公司 Improved thickener composition for food products
CN103535744A (en) * 2012-07-10 2014-01-29 财团法人食品工业发展研究所 Restructured meat and method of forming same
CN103113484A (en) * 2013-01-29 2013-05-22 陕西师范大学 Processing method of sand sagebrush emulsifier
CN105942257A (en) * 2016-05-23 2016-09-21 临颍畅翔食品有限公司 Roast sausages and processing method and application thereof
CN106722843A (en) * 2016-12-19 2017-05-31 山东天博食品配料有限公司 A kind of special compounding thickener of middle low temperature sausage and preparation method thereof
CN107080186A (en) * 2017-06-06 2017-08-22 河北科技师范学院 A kind of millet black soya bean coarse cereals ham sausage and preparation method thereof

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