CN111067038A - 一种肉制品嫩化剂及其制备方法和用途 - Google Patents
一种肉制品嫩化剂及其制备方法和用途 Download PDFInfo
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 21
- 239000002131 composite material Substances 0.000 claims abstract description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 21
- 239000010452 phosphate Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 12
- 239000001110 calcium chloride Substances 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 229940088598 enzyme Drugs 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 12
- 235000019834 papain Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 9
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 9
- 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 9
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 9
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 229940001941 soy protein Drugs 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 235000019710 soybean protein Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 102000011632 Caseins Human genes 0.000 abstract 1
- 108010076119 Caseins Proteins 0.000 abstract 1
- 229940080237 sodium caseinate Drugs 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 25
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 235000015223 cooked beef Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010052904 Musculoskeletal stiffness Diseases 0.000 description 1
- 230000006538 anaerobic glycolysis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010257 thawing 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
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
Abstract
本发明公开了一种肉制品嫩化剂及其制备方法和用途,属于食品肉制品加工技术领域。本发明原料中含有玉米淀粉20‑30份、大豆分离蛋白15‑20份、酪蛋白酸钠10‑15份、氯化钙10‑15份、复合磷酸盐10‑15份、食盐10‑15份、木瓜蛋白酶3‑6份、TG酶3‑6份,所述复合磷酸盐的组成及配比为焦磷酸钠∶三聚磷酸钠∶六偏磷酸钠=1∶2∶3。按照配比将原料混合均匀,即得到所述的肉制品嫩化剂。本发明原料配比科学,各成分协调作用,能够对肉制品进行有效嫩化,使肉类变得嫩滑爽口,且能有效地保持水分,减少肉汁溢出,从而使肉变得柔嫩多汁。
Description
技术领域
本发明属于食品添加剂及食品配料领域,具体涉及一种肉制品嫩化剂及其制备方法。
背景技术
肉是人们膳食中不可缺少的优质蛋白质来源,也是食品工业的重要原料。人们都希望食用鲜嫩味美的肉制品,但牲畜宰杀后,动物肌肉由于发生一系列的生物化学变化,无氧酵解增强,产生的乳酸使肌肉的pH值下降造成肌肉僵硬、韧性增强、可食性降低、咀嚼困难,肉香也受到不同程度的抑制,这就是通常人们抱怨的肉煮不烂的原因。然而,在肉的全部质量特征中,外观质量在很大程度上决定消费者是否选购,肉的嫩度是肉类最重要的感官品质之一,直接影响到肉制品的口感、营养、消化和风味等,人们都希望食用鲜嫩味美的肉制品。因此,肉的嫩度是消费者最重视的食用品质之一,是一个反映肉类质地的重要质量指标。通过嫩化处理,可以明显改善一般肉类制品的柔嫩度,肉类的品质变得柔软、多汁和易于咀嚼,并可缩短肉的烹调时间,改善肉的风味,增加其营养价值。
然而,市售的肉制品嫩化剂在使用过程中嫩化效果差,汁液流失较大,不能满足消费者对肉制品嫩度的需求。
发明内容
本发明的目的在于提供一种具有肉制品嫩化剂及其制备方法,通过大量科学实验研究,合理选择和配比原料,各成分协调作用,能够对肉制品进行有效嫩化,使肉类变得嫩滑爽口,且能有效地保持水分,减少肉汁溢出,从而使肉变得柔嫩多汁。
本发明的目的是通过以下技术方案实现的:
一种肉制品嫩化剂,原料中含有玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶,以上各原料的重量份数比为:
所述复合磷酸盐的组成及配比为焦磷酸钠∶三聚磷酸钠∶六偏磷酸钠=1∶2∶3。
本发明的另一目的在于提供一种肉制品嫩化剂的制备方法。本发明的目的是通过以下另一技术方案实现的:
按照配比将所述的玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶混合均匀,即得到所述的肉制品嫩化剂。
本发明肉制品嫩化剂的用途为:先用占肉制品重量10%的温水将本发明的嫩化剂溶化,再均匀地注射到肉制品中,静置15-30min后即可用于烹制。所述肉制品嫩化剂的用量占肉制品的1-3%。
所述肉制品为牛肉、猪肉或鸡肉制品。
本发明与现有技术相比具有以下有益效果:
1.本发明的肉制品嫩化剂原料配比科学,各成分协调作用,能够对肉制品进行有效嫩化,使肉类变得嫩滑爽口,且能有效地保持水分,减少肉汁溢出,从而使肉变得柔嫩多汁。
2.本发明的肉制品嫩化剂安全、卫生、无毒、不产生任何不良风味,可缩短肉的烹调时间,改善肉的风味,增加其营养价值。
具体实施方式
实施例1
一种肉制品嫩化剂,原料中含有玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶,以上各原料的重量份数比为:
所述复合磷酸盐的组成及配比为焦磷酸钠∶三聚磷酸钠∶六偏磷酸钠=1∶2∶3。
本发明肉制品嫩化剂的制备方法为:按照配比将所述的玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶混合均匀,即得到所述的肉制品嫩化剂。
本发明肉制品嫩化剂的用途为:先用占牛肉块重量10%的温水将本发明的嫩化剂溶化,再均匀地注射到牛肉块中,静置30min后即可用于烹制。所述肉制品嫩化剂的用量占牛肉块的2%。
所述牛肉块的制备方法如下:牛的半腱肌于0~4℃条件下解冻24h至中心温度达到0℃以上,剔除可见脂肪和结缔组织,沿垂直肌纤维的方向切分成厚度为3cm,大小约为3cm×6cm×6cm,质量约为(180±10)g的肉块。
实施例2
一种肉制品嫩化剂,原料中含有玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶,以上各原料的重量份数比为:
所述复合磷酸盐的组成及配比为焦磷酸钠∶三聚磷酸钠∶六偏磷酸钠=1∶2∶3。
本发明肉制品嫩化剂的制备方法和牛肉块的制备方法同实施例1。
本发明肉制品嫩化剂的用途为:先用占牛肉块重量10%的温水将本发明的嫩化剂溶化,再均匀地注射到牛肉块中,静置20min后即可用于烹制。所述肉制品嫩化剂的用量占牛肉块的3%。
实施例3
一种肉制品嫩化剂,原料中含有玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶,以上各原料的重量份数比为:
所述复合磷酸盐的组成及配比为焦磷酸钠∶三聚磷酸钠∶六偏磷酸钠=1∶2∶3。
本发明肉制品嫩化剂的制备方法和牛肉块的制备方法同实施例1。
本发明肉制品嫩化剂的用途为:先用占牛肉块重量10%的温水将本发明的嫩化剂溶化,再均匀地注射到牛肉块中,静置15min后即可用于烹制。所述肉制品嫩化剂的用量占牛肉块的1%。
按照本实施例1-3的技术方案制备的牛肉块与对照样1(按照推荐量添加市售的嫩化剂1制得的牛肉块)、对照样2(按照推荐量添加市售的嫩化剂2制得的牛肉块)、对照样3(不添加嫩化剂,仅注入10%的温水),经160℃烤制至肉块中心温度达到70℃停止烘烤,冷却至室温。以烹制后牛肉块感官品质和剪切力值为指标进行评价。可见使用本申请的嫩化剂制得的肉制品嫩爽可口,肉的硬度降低,且汁液无流失。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (6)
5.权利要求1所述的一种肉制品嫩化剂的制备方法,其特征在于,按照配比将所述的玉米淀粉、大豆分离蛋白、氯化钙、复合磷酸盐、食盐、木瓜蛋白酶和TG酶混合均匀,即得到所述的肉制品嫩化剂。
6.权利要求1所述的一种肉制品嫩化剂的用途,其特征在于,先用占肉制品重量10%的温水将所述肉制品嫩化剂溶化,再均匀地注射到肉制品中,静置15-30min后即可用于烹制,所述肉制品嫩化剂的用量占肉制品1-3%。
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CN114176195A (zh) * | 2021-11-04 | 2022-03-15 | 湖北省兴发磷化工研究院有限公司 | 一种鸭食管嫩化增脆的嫩化剂及其使用方法 |
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