CN109998044A - A kind of oil-in-water type compound gel and preparation method thereof for ferment sausage fat substitute - Google Patents
A kind of oil-in-water type compound gel and preparation method thereof for ferment sausage fat substitute Download PDFInfo
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- CN109998044A CN109998044A CN201910272365.2A CN201910272365A CN109998044A CN 109998044 A CN109998044 A CN 109998044A CN 201910272365 A CN201910272365 A CN 201910272365A CN 109998044 A CN109998044 A CN 109998044A
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- sodium alginate
- oil
- water
- calcification
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 30
- 239000003778 fat substitute Substances 0.000 title claims abstract description 30
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 235000013580 sausages Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001879 gelation Methods 0.000 title abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 53
- 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 claims abstract description 50
- 239000000661 sodium alginate Substances 0.000 claims abstract description 50
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 50
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 50
- 230000002308 calcification Effects 0.000 claims abstract description 36
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 26
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 25
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 25
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 25
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 25
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 25
- 239000000216 gellan gum Substances 0.000 claims abstract description 25
- 239000011734 sodium Substances 0.000 claims abstract description 25
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 25
- 239000005018 casein Substances 0.000 claims abstract description 24
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021240 caseins Nutrition 0.000 claims abstract description 24
- 150000002632 lipids Chemical class 0.000 claims abstract description 24
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 24
- 239000003549 soybean oil Substances 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 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 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims 3
- 239000006071 cream Substances 0.000 claims 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 10
- 239000000084 colloidal system Substances 0.000 abstract description 8
- 235000015277 pork Nutrition 0.000 abstract description 7
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 5
- 239000008158 vegetable oil Substances 0.000 abstract description 5
- 235000003441 saturated fatty acids Nutrition 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 19
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 101000601610 Drosophila melanogaster Heparan sulfate N-sulfotransferase Proteins 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The oil-in-water type compound gel and preparation method thereof that the invention discloses a kind of for ferment sausage fat substitute, belongs to food processing technology field, including base-material, auxiliary material, lipid matter and water；Base-material includes calcification sodium alginate, flaxseed gum and gellan gum, and calcification sodium alginate includes sodium alginate, calcium sulfate and calgon；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.The present invention prepares the fat substitute material low using the saturated fatty acids such as edible colloid and vegetable oil and cholesterol level, compared with the substitute technology of the inventions such as Zou Bingqing, being more in line with reduces back pork content to reduce the original intention that intake excessively easily causes the disease risks such as angiocarpy, and few by colloid dosage, the strong feature of gel effect reduces the cost of manufacture of fat substitute.
Description
Technical field
The present invention relates to a kind of compound gels and preparation method thereof, fat substituted for ferment sausage more particularly to one kind
Oil-in-water type compound gel of object and preparation method thereof, belongs to food processing technology field.
Background technique
The fat that salami uses is generally pig back fat, and the saturated fatty acid and cholesterol level of this kind of fat are very
Height takes in excessive saturated fatty acid and easily causes cardiovascular disease, and therefore, current research is concentrated mainly on by between each edible colloid
Synergistic effect to prepare the gel that can simulate pork fat, to reduce the fat content in ferment sausage, which mainly leads to
The synergistic effect and its respective gel characteristic crossed between sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil are come
Make fat substitute.
Zou Bing has invented clearly etc. a kind of ferment sausage fat substitute, and the base material of preparation is calcification sodium alginate,
Auxiliary material is emulsifier, water and lipid, will be stirred above, enters mould, places the solid-state for being processed into a kind of similar back pork
Fat substitute, reduces the fat content in sausage, but Zou Bing it is equal clearly made by fat substitute in be still related to pig back
Rouge does not achieve the purpose that substitute back pork, which newly uses vegetable oil and other are several as far as possible as making material
Kind can provide the colloid of sausage texture characteristic, and if flaxseed gum provides elasticity, gellan gum provides slice property, soybean oil offer is satiny
In addition mouthfeel has between sodium alginate, flaxseed gum, gellan gum and casein sodium and acts synergistically two-by-two, therefore with gluing
The combination of body can form a kind of compact structure, the good gel of texture characteristic.
Summary of the invention
It is solidifying that the main object of the present invention is to provide for a kind of oil-in-water type compounding for ferment sausage fat substitute
Glue and preparation method thereof is reduced using the low material of the saturated fatty acids such as edible colloid and vegetable oil and cholesterol level
Back pork content, gel effect are strong.
The purpose of the present invention can reach by using following technical solution:
A kind of oil-in-water type compound gel for ferment sausage fat substitute, including base-material, auxiliary material, lipid matter and
Water；Base-material includes calcification sodium alginate, flaxseed gum and gellan gum, and calcification sodium alginate includes sodium alginate, calcium sulfate and six
Sodium metaphosphate；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.
According to parts by weight, base-material includes 3.5-5.0 parts of calcification sodium alginate, 1.0-3.0 parts of flaxseed gum, gellan gum
0.6-1.4 parts；Auxiliary material is 0.6-1.4 parts of emulsifier casein sodium, 15-35 parts of lipid matter soybean oil, 1000 parts of water.
According to parts by weight, base-material includes 3.5 parts of calcification sodium alginate, 1.0 parts of flaxseed gum, 0.6 part of gellan gum；Auxiliary material
It is 0.6 part of emulsifier casein sodium, 15 parts of lipid matter soybean oil, 1000 parts of water.
According to parts by weight, base-material includes 4.0 parts of calcification sodium alginate, 2.0 parts of flaxseed gum, 1.0 parts of gellan gum；Auxiliary material
It is 1.0 parts of emulsifier casein sodium, 25 parts of lipid matter soybean oil, 1000 parts of water.
According to parts by weight, base-material includes 5.0 parts of calcification sodium alginate, 3.0 parts of flaxseed gum, 1.4 parts of gellan gum；Auxiliary material
It is 1.4 parts of emulsifier casein sodium, 35 parts of lipid matter soybean oil, 1000 parts of water.
By weight percentage, in calcification sodium alginate ingredient compound proportion are as follows: sodium alginate be greater than 50%, calcium sulfate
Less than 49%, calgon less than 1.0%.
By weight percentage, in calcification sodium alginate ingredient compound proportion are as follows: sodium alginate 50.57%, calcium sulfate
48.54%, calgon 0.89%.
A kind of preparation method of the oil-in-water type compound gel for ferment sausage fat substitute, includes the following steps:
Step 1: mixing calcification sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil and water；
Step 2: being carried out quickly beating the uniform sol body of generation with proof press；
Step 3: sol body being quickly poured into mold and is put into water-bath 40min in 60-70 DEG C of water-bath；
Step 4: it places 4 DEG C of refrigerators and forms for 24 hours, last depanning.
Advantageous effects of the invention: it is compounded provided by the present invention for the oil-in-water type of ferment sausage fat substitute
Gel and preparation method thereof prepares fat substitute and contains using the saturated fatty acids such as edible colloid and vegetable oil and cholesterol
Low material is measured, compared with the substitute technology of the inventions such as Zou Bingqing, has been more in line with reduction back pork content to reduce intake
Excessively easily cause the original intention of the disease risks such as angiocarpy；And few by colloid dosage, the strong feature of gel effect reduces rouge
The cost of manufacture of fat substitute.
Specific embodiment
To make the more clear and clear technical solution of the present invention of those skilled in the art, below with reference to embodiment to this hair
Bright to be described in further detail, embodiments of the present invention are not limited thereto.
Embodiment 1:
The oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 1 provides, including it is base-material, auxiliary
Material, lipid matter and water；Base-material includes calcification sodium alginate, flaxseed gum and gellan gum, and calcification sodium alginate includes alginic acid
Sodium, calcium sulfate and calgon；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.
According to parts by weight, base-material includes 3.5 parts of calcification sodium alginate, 1.0 parts of flaxseed gum, 0.6 part of gellan gum；Auxiliary material
It is 0.6 part of emulsifier casein sodium, 15 parts of lipid matter soybean oil, 1000 parts of water.
By weight percentage, in calcification sodium alginate ingredient compound proportion are as follows: sodium alginate 50.57%, calcium sulfate
48.54%, calgon 0.89%.
The preparation method for the oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 1 provides, packet
Include following steps:
Step 1: mixing calcification sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil and water；
Step 2: being carried out quickly beating the uniform sol body of generation with proof press；
Step 3: sol body being quickly poured into mold and is put into water-bath 40min in 60 DEG C of water-baths；
Step 4: it places 4 DEG C of refrigerators and forms for 24 hours, last depanning.
Embodiment 2:
The oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 2 provides, including it is base-material, auxiliary
Material, lipid matter and water；It is characterized in that, base-material includes calcification sodium alginate, flaxseed gum and gellan gum, calcification sodium alginate
Include sodium alginate, calcium sulfate and calgon；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.
According to parts by weight, base-material includes 4.0 parts of calcification sodium alginate, 2.0 parts of flaxseed gum, 1.0 parts of gellan gum；Auxiliary material
It is 1.0 parts of emulsifier casein sodium, 25 parts of lipid matter soybean oil, 1000 parts of water.
By weight percentage, in calcification sodium alginate ingredient compound proportion are as follows: sodium alginate 50.57%, calcium sulfate
48.54%, calgon 0.89%.
The preparation method for the oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 2 provides, packet
Include following steps:
Step 1: mixing calcification sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil and water；
Step 2: being carried out quickly beating the uniform sol body of generation with proof press；
Step 3: sol body being quickly poured into mold and is put into water-bath 40min in 65 DEG C of water-baths；
Step 4: it places 4 DEG C of refrigerators and forms for 24 hours, last depanning.
Embodiment 3:
The oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 3 provides, including it is base-material, auxiliary
Material, lipid matter and water；It is characterized in that, base-material includes calcification sodium alginate, flaxseed gum and gellan gum, calcification sodium alginate
Include sodium alginate, calcium sulfate and calgon；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.
According to parts by weight, base-material includes 5.0 parts of calcification sodium alginate, 3.0 parts of flaxseed gum, 1.4 parts of gellan gum；Auxiliary material
It is 1.4 parts of emulsifier casein sodium, 35 parts of lipid matter soybean oil, 1000 parts of water.
By weight percentage, in calcification sodium alginate ingredient compound proportion are as follows: sodium alginate 50.57%, calcium sulfate
48.54%, calgon 0.89%.
The preparation method for the oil-in-water type compound gel for ferment sausage fat substitute that the present embodiment 3 provides, packet
Include following steps:
Step 1: mixing calcification sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil and water；
Step 2: being carried out quickly beating the uniform sol body of generation with proof press；
Step 3: sol body being quickly poured into mold and is put into water-bath 40min in 70 DEG C of water-baths；
Step 4: it places 4 DEG C of refrigerators and forms for 24 hours, last depanning.
In conclusion in the present embodiment, the oil-in-water type provided in this embodiment for ferment sausage fat substitute
Compound gel reduces back pork using the low material of the saturated fatty acids such as edible colloid and vegetable oil and cholesterol level
Content, gel effect are strong.
The above, further embodiment only of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Within the scope of the present disclosure, according to the technique and scheme of the present invention and its design adds those familiar with the art
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (8)
1. a kind of oil-in-water type compound gel for ferment sausage fat substitute, including base-material, auxiliary material, lipid matter and
Water；It is characterized in that, base-material includes calcification sodium alginate, flaxseed gum and gellan gum, calcification sodium alginate include sodium alginate,
Calcium sulfate and calgon；Auxiliary material is emulsifier casein sodium；Lipid matter soybean oil.
2. a kind of oil-in-water type compound gel for ferment sausage fat substitute as described in claim 1, feature exist
According to parts by weight, base-material includes 3.5-5.0 parts of calcification sodium alginate, 1.0-3.0 parts of flaxseed gum, gellan gum 0.6-1.4
Part；Auxiliary material is 0.6-1.4 parts of emulsifier casein sodium, 15-35 parts of lipid matter soybean oil, 1000 parts of water.
3. a kind of oil-in-water type compound gel for ferment sausage fat substitute as claimed in claim 2, feature exist
According to parts by weight, base-material includes 3.5 parts of calcification sodium alginate, 1.0 parts of flaxseed gum, 0.6 part of gellan gum；Auxiliary material is cream
0.6 part of agent casein sodium, 15 parts of lipid matter soybean oil, 1000 parts of water.
4. a kind of oil-in-water type compound gel for ferment sausage fat substitute as claimed in claim 2, feature exist
According to parts by weight, base-material includes 4.0 parts of calcification sodium alginate, 2.0 parts of flaxseed gum, 1.0 parts of gellan gum；Auxiliary material is cream
1.0 parts of agent casein sodium, 25 parts of lipid matter soybean oil, 1000 parts of water.
5. a kind of oil-in-water type compound gel for ferment sausage fat substitute as claimed in claim 2, feature exist
According to parts by weight, base-material includes 5.0 parts of calcification sodium alginate, 3.0 parts of flaxseed gum, 1.4 parts of gellan gum；Auxiliary material is cream
1.4 parts of agent casein sodium, 35 parts of lipid matter soybean oil, 1000 parts of water.
6. a kind of oil-in-water type compound gel for ferment sausage fat substitute as claimed in claim 2, feature exist
In, by weight percentage, the compound proportion of ingredient in calcification sodium alginate are as follows: sodium alginate is greater than 50%, calcium sulfate and is less than
49%, calgon is less than 1.0%.
7. a kind of oil-in-water type compound gel for ferment sausage fat substitute as claimed in claim 6, feature exist
In, by weight percentage, the compound proportion of ingredient in calcification sodium alginate are as follows: sodium alginate 50.57%, calcium sulfate
48.54%, calgon 0.89%.
8. a kind of oil-in-water type compound gel for ferment sausage fat substitute as described in claim 1-7 any one
Preparation method, which comprises the steps of:
Step 1: mixing calcification sodium alginate, flaxseed gum, gellan gum, casein sodium, soybean oil and water；
Step 2: being carried out quickly beating the uniform sol body of generation with proof press；
Step 3: sol body being quickly poured into mold and is put into water-bath 40min in 60-70 DEG C of water-bath；
Step 4: it places 4 DEG C of refrigerators and forms for 24 hours, last depanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910272365.2A CN109998044A (en) | 2019-04-04 | 2019-04-04 | A kind of oil-in-water type compound gel and preparation method thereof for ferment sausage fat substitute |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910272365.2A CN109998044A (en) | 2019-04-04 | 2019-04-04 | A kind of oil-in-water type compound gel and preparation method thereof for ferment sausage fat substitute |
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| CN109998044A true CN109998044A (en) | 2019-07-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
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| CN101156631A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A smoke staining remaking cheese intestine and method for making same |
| CN102871141A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| CN104814453A (en) * | 2015-05-14 | 2015-08-05 | 南京农业大学 | Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage |
-
2019
- 2019-04-04 CN CN201910272365.2A patent/CN109998044A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156631A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A smoke staining remaking cheese intestine and method for making same |
| CN102871141A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| CN104814453A (en) * | 2015-05-14 | 2015-08-05 | 南京农业大学 | Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage |
Non-Patent Citations (2)
| Title |
|---|
| 张卫明等: "《中国植物胶资源开发研究与利用》", 31 December 2008, 东南大学出版社 * |
| 王锴: ""结冷胶以及结冷胶/明胶共混凝胶特性的研究及其在水晶肴肉中的应用"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
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Application publication date: 20190712 |