CN109674029A - 一种用于香肠的复配增稠剂 - Google Patents
一种用于香肠的复配增稠剂 Download PDFInfo
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Abstract
本发明公开了一种用于香肠的复配增稠剂，它是由魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、豌豆淀粉和麦芽糊精组成的，各配料及其制品所占的重量百分比为：魔芋粉20‑30%，海藻酸钠10‑20%，三赞胶3‑8%，碳酸钠1‑5%，藕粉12‑20%，豌豆淀粉15‑20%，麦芽糊精10‑35%，该复配增稠剂为香肠提供了非常强的保水保油效果，并且可以显著的提高香肠的口感，同时通过科学合理的复配，使这种复配增稠剂具有成本低，易混合，添加使用方便等优点，在肉制品行业有良好的应用前景。
Description
技术领域
本发明涉及食品复配增稠剂领域，具体涉及一种用于香肠的复配增稠剂。
背景技术
香肠是一种利用非常古老的食物生产和肉食保存技术的食物，将动物的肉绞碎成条状，再灌入肠衣制成的长圆柱体管状食品。香肠以猪或羊的小肠衣或大肠衣灌入调好味的肉料干制而成。
香肠在加工的过程中畜禽肉中的肌肉、脂肪、水和盐在混合后经过高速斩切，形成水包油型乳化特性的肉糊，其质地和增稠性与各种成分之间的物理性状密切相关。当乳化状态不增稠时，就会导致油水两相分离，使脂肪游离在内容物与肠衣之间，形成出油的现象，进而导致香肠肠身松软无弹力、肠衣破裂、切面气孔多的缺陷影响香肠质量，影响产品的食用效果。
为了能避免这一现象，延长货架期，一般都会在火腿肠的加工过程中加入增稠剂，与变性淀粉来提高香肠的弹性与保水保油的能力，以提高香肠的质量与口感，但是还是会出现一些问题。
1、现有增稠剂组分单一对香肠的弹性与持水能力提升有限，还有增稠剂添加过量的风险，对消费者的健康造成隐患。
2、现有增稠剂只是对香肠弹性与外观质量的提升但对香肠的风味和口感的提升效果较差。
3、现有的香肠有用变性淀粉代替增稠剂但是变性淀粉的添加量一般为5-10%之间，变性淀粉的添加量过多则会导致香肠发沙。
随着消费者消费水平的提高，市场对高端的香肠的需求越来越大，消费者更加注重香肠的口感，与食用健康，所以提供一种能有效保持香肠的水包油的乳化体系，并且显著提高香肠的口感的复配增稠剂在肉制品行业中具有良好的应用前景。
发明内容
本发明的目的在于提供一种用于香肠的复配增稠剂，它包括魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、豌豆淀粉和麦芽糊精。该复配增稠剂为香肠提供了非常强的保水保油效果，并且可以显著的提高香肠的口感，同时通过科学合理的复配，这种复配增稠剂还具有成本低，易混合，添加使用方便等优点，在肉制品行业有良好的应用前景。
本发明的发明目的通过以下技术方案实现：
一种用于香肠的复配增稠剂，其组成及配比为：魔芋粉20-30%、海藻酸钠10-20%、三赞胶3-8%、碳酸钠1-5%、藕粉12-20%、豌豆淀粉15-20%、麦芽糊精10-35%。
作为优选，所述的香肠用复配增稠剂，其组成及配比为：魔芋粉30%、海藻酸钠15%、三赞胶8%、碳酸钠3%、藕粉14%、豌豆淀粉18%、麦芽糊精12%。
进一步的、本发明所用魔芋粉的标准须达到纯化魔芋粉及以上，纯化魔芋粉指用鲜魔芋经食用酒精湿法加工或用魔芋精粉经食用酒精提纯到葡甘聚糖含量在70%以上，粒度≤0.425mm（40目）的颗度占90%以上的魔芋粉。
进一步的、所述变性豌豆淀粉由豌豆淀粉经有机酸脂化变性而成。
进一步的、本发明复配增稠剂的制备步骤如下；
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照比例称取，将称取后的物料放入混料机中进行混合10-20min；
进一步的、该复配增稠剂在原料肉加盐腌制后斩拌工艺前添加在香肠原料中，添加量为0.2-0.5%。
进一步的、该复配增稠剂在香肠中的添加量为0.3%。
魔芋粉按照质量分为：普通魔芋粉、普通魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉六种本发明使用要求魔芋粉的品质达到纯化魔芋粉及以上。
魔芋粉的主要成分是葡甘露聚糖，是一种低热能、低蛋白质、高膳食纤维的食品，并且富含人体所需的十几种氨基酸和微量元素，其具有水溶、增稠、稳定、悬浮、凝胶、成膜、粘结等多种理化特性，是一种天然的保健食品又是理想的增稠剂。
麦芽糊精是DE值5-20的淀粉水解产物。它介于淀粉和淀粉糖之间，是一种价格低廉、口感滑腻、没有任何味道的营养性多糖。其流动性良好，无异味，几乎没有甜度。溶解性能良好，有适度的粘度。吸湿性低，不易结团。有较好的载体作用和良好乳化作用和增稠效果。可以促进产品成型和良好地抑制产品组织结构的作用。成膜性能好，既能防止产品变形又能改善产品外观。极易被人体吸收，麦芽糊精含有大量的多糖类，另外还含有钙、铁等对人体有益的微量元素及矿物质，并能促进人体正常的物质代谢。
三赞胶主要由糖类、脂类和多肽构成，其拥有良好的流变性与凝胶增稠性，能有效控制香肠中的水分，并改善香肠外观、形状、质构特性、口感和风味等。
海藻酸钠是从褐藻类的海带或马尾藻中提取碘和甘露醇之后的副产物，其分子由β-D-甘露糖醛酸（β-D-mannuronic，M）和α-L-古洛糖醛酸（α-L-guluronic，G）按（1→4）键连接而成，是一种天然多糖，具有良好的溶解性、相容性、吸湿性、黏性有良好的增稠效果。
本发明将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精科学合理的复配可以增强香肠保水保油的的能力并提高肠身弹力，使香肠内部更为紧密以增加保存时间，防止香肠出现肠衣破裂、切面气孔多的质量问题。藕粉和变性豌豆淀粉不仅可以进一步加强本发明复配增稠剂增稠乳化的能力并且还能使香肠口感更佳。
有益效果
1、本发明复配增稠剂可以增加香肠保水保油的能力，避免香肠因烟熏或质量问题导致的香肠出油对香肠质量的影响。
2、本发明复配增稠剂可以使肉馅粘合紧密、填塞孔洞使产品富有弹性切面整齐无气泡使香肠口感更佳。
3、本发明复配增稠剂组分丰富占肉馅的比例低避免因增稠剂某一组分添加过量引起的安全隐患。
4、本发明复配增稠剂使用了藕粉和变性豌豆淀粉来代替一般淀粉不仅降低了淀粉的添加量还能进一步提升香肠口感。
具体实施方式
为了便于更好理解本发明的内容，下面通过实施例对本发明作进一步说明：
本发明对所述配方原料按以下工艺完成香肠的生产。
实施例一、一种用于火腿肠的复配增稠剂，其制备方法如下：
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照魔芋粉 30%、海藻酸钠 15%、三赞胶8%、碳酸钠 3%、藕粉14%、变性豌豆淀粉 18%、麦芽糊精 12%的比例称取，将称取后的物料放入混料机中进行混合15min。
实施例二、一种用于火腿肠的复配增稠剂，其制备方法如下：
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照魔芋粉 28%、海藻酸钠16%、三赞胶7%、碳酸钠4%、藕粉18%、变性豌豆淀粉16%、麦芽糊精 11%的比例称取，将称取后的物料放入混料机中进行混合15min。
实施例三、一种用于火腿肠的复配增稠剂，其制备方法如下：
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照魔芋粉 25%、海藻酸钠 18%、三赞胶 5%、碳酸钠3%、藕粉14%、变性豌豆淀粉 15%、麦芽糊精20%的比例称取，将称取后的物料放入混料机中进行混合15min。
实施例四、一种用于火腿肠的复配增稠剂，其制备方法如下：
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照魔芋粉 21%、海藻酸钠18%、三赞胶5%、碳酸钠3%、藕粉15%、变性豌豆淀粉 16%、麦芽糊精22%的比例称取，将称取后的物料放入混料机中进行混合15min。
原料肉整理→绞碎→搅拌→加入食盐（3%）腌制→复配增稠剂（本发明）→斩拌→加入香辛料→灌肠→烘烤→熟制→烟熏、冷却→成品。
制作步骤如下；
1 将5000g猪肉通过绞肉机绞碎并搅拌均匀；
2 加入80g食盐腌制30min；
3将腌制好的肉放入斩拌机中加入香辛料和本实施例复配增稠剂15g，斩成肉泥；
4 将斩拌好的肉进行灌肠；
5 将其进行烘烤，烟熏；
6冷却即得成品。
实验
按照上述香肠配料表与其生产工艺在其他条件相同的情况下不加增稠剂制作香肠作为对照组1。
按照上述香肠配料表与其生产工艺在其他条件相同的情况下将卡拉胶、魔芋胶、槐豆胶以2:2:1的比例混合制成的复配增稠剂加入其中制作香肠作为对照组2。
按照上述香肠配料表与其生产工艺在其他条件相同的情况下将卡拉胶、槐豆胶以1：1的比例混合制成的复配增稠剂加入其中制作香肠作为对照组3。
按照上述香肠配料表与其生产工艺在其他条件相同的情况下将魔芋胶、槐豆胶以1:1的比例混合制成的复配增稠剂加入其中制作香肠作为对照组4。
以上三种复配增稠剂皆为市面上常用的复配增稠剂。
按照上述香肠配料表与其生产工艺在其他条件相同的情况下分别用实施对照组一到四与实施例一到四制得的复配增稠剂制作香肠将其用质构仪进行TPA测试。
测试参数：采用50探头,触发类型为自动，触发力5.0g，测试前速率2.00mm/s,测试速率1.00mm/s,测试后速率1.00mm/s，间隔时间5s,压缩程度为40%。
检测结果如下；
表1
| 硬度/g | 弹性 | 粘聚性 | 咀嚼性/g | 回复性 | |
| 对照组1 | 15606 | 0.88 | 0.69 | 9476 | 0.34 |
| 对照组2 | 17334 | 0.88 | 0.67 | 10810 | 0.35 |
| 对照组3 | 16243 | 0.88 | 0.68 | 10318 | 0.36 |
| 对照组4 | 16867 | 0.87 | 0.67 | 10415 | 0.35 |
| 实施例1 | 20071 | 0.97 | 0.67 | 11968 | 0.36 |
从表1中的对照组1与其他组进行对比可以得出复配增稠剂在香肠中对香肠咀嚼性和回复性都有很大的提升，从实施例一与对照组相比本发明复配增稠剂与市面上两种至三种复配的复配增稠剂制造的香肠进行对比其咀嚼性亦有很大的提升。
表2
| 硬度/g | 弹性 | 粘聚性 | 咀嚼性/g | 回复性 | |
| 实施例1 | 20071 | 0.89 | 0.67 | 11968 | 0.36 |
| 实施例2 | 19637 | 0.88 | 0.67 | 10810 | 0.35 |
| 实施例3 | 19732 | 0.89 | 0.68 | 10318 | 0.36 |
| 实施例4 | 19873 | 0.89 | 0.67 | 10415 | 0.35 |
从表2可以看出使用本发明复配增稠剂的产品其咀嚼性皆在10000以上回复性保持在0.35左右，咀嚼性的高低由直接影响香肠的口感，其中硬度和弹性可以使香肠口感弹脆不发沙。而粘聚性则可以提高香肠组织的细腻程度可以避免香肠内部出现气泡，提高香肠的保水保油的效果保证了香肠的质量，延长了香肠的保存时间。
这些制备例以及实施例应理解为仅用于说明本发明而不用于限制本发明的保护范围，在阅读了本发明记载的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等效变化和修饰同样落入本发明权利要求所限定的范围。
Claims (7)
1.一种用于香肠的复配增稠剂，其特征在于，该复配增稠剂由以下原料按重量百分比配比组成：魔芋粉20-30%、海藻酸钠10-20%、三赞胶3-8%、碳酸钠1-5%、藕粉12-20%、变性豌豆淀粉15-20%、麦芽糊精10-35%。
2.根据权利要求1所述的用于香肠的复配增稠剂，其特征在于：该复配增稠剂由以下原料按重量百分比配比组成：魔芋粉25-30%、海藻酸钠15-20%、三赞胶5-8%、碳酸钠2-5%、藕粉13-18%、变性豌豆淀粉15-18%、麦芽糊精10-25%。
3.根据权利要求1所述的用于香肠的复配增稠剂，其特征在于：所述魔芋粉的标准须达到纯化魔芋粉及以上。
4.根据权利要求1所述的用于香肠的复配增稠剂，其特征在于：所述变性豌豆淀粉是由豌豆淀粉经有机酸脂化变性而成。
5.根据权利要求1所述的一种用于香肠的复配增稠剂，其特征在于：其本发明复配增稠剂按照以下步骤制备；
步骤一、先分别将魔芋粉、海藻酸钠、三赞胶、碳酸钠、藕粉、变性豌豆淀粉、麦芽糊精进行超微粉碎使其100%通过100目标准筛；
步骤二、将粉碎后的物料按照比例称取，将称取后的物料放入混料机中进行混合10-20min。
6.根据权利要求5所述的用于香肠的复配增稠剂的使用方法，其特征在于：该复配增稠剂在原料肉加盐腌制后斩拌工艺前添加在香肠原料中，添加量为0.2-0.5%。
7.根据权利要求6所述的用于香肠的复配增稠剂的用途，其特征在于：该复配增稠剂应用香肠中，添加量一般为0.3%。
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