CN111919883A - 一种用于低温调理肉制品的复配保水保油剂及其应用方法 - Google Patents
一种用于低温调理肉制品的复配保水保油剂及其应用方法 Download PDFInfo
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- CN111919883A CN111919883A CN202010754955.1A CN202010754955A CN111919883A CN 111919883 A CN111919883 A CN 111919883A CN 202010754955 A CN202010754955 A CN 202010754955A CN 111919883 A CN111919883 A CN 111919883A
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- 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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- 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
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- 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
本发明属于食品添加剂技术领域,为了提高低温调理肉制品的保水保油性,提供了一种用于低温调理肉制品的复配保水保油剂及其应用方法。所述复配保水保油剂为亚麻籽胶、酪蛋白酸钠、马齿苋粉、玉米变性淀粉按比例加入低温调理肉制品中;以低温调理肉制品的质量为计算基准,各组分的添加质量比分别为:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%。大大提高猪肉饼的保水保油性,减少调理猪肉饼在贮藏、运输及加工期间的稳定性,为研究开发新型功能营养型肉制品提供一定的理论依据。
Description
技术领域
本发明属于食品添加剂技术领域,具体涉及一种用于低温调理肉制品的复配保水保油剂及其应用方法。
背景技术
调理肉制品一般可分为常温调理肉制品和低温调理肉制品,目前低温调理肉制品(包括冷冻和冷藏两大品种)在我国市场中占有重要地位。方便快捷是调理肉制品受消费者欢迎的主要原因,但在冷冻调理类肉制品加工销售的过程中,面临着许多问题,如在肉品加工过程中,出品率会直接影响经济效益,但是冷冻、解冻以及加热蒸煮等工序会导致油分和水分流失并带走其中的可溶性蛋白质及其他营养物质。
在国民经济日益向好的背景下消费者对健康饮食有了更迫切的需求。调理肉制品营养丰富方便快捷的特点备受市场欢迎深受消费者青睐。但在肉品加工过程中,油分和水分会在冷冻、解冻、加热蒸煮及腌制等工序中逐渐流失,进而降低肉品中的可溶性蛋白质以及其他营养物质,因此研究调理肉制品的保水保油剂,如何提高肉制品质量以及保水保油率具有重要意义。
肉制品主要由肉、结缔组织、水以及脂肪组成,而汁液流失、脂肪与蛋白氧化会显著降低产品的整体可接受性。肉饼的保水保油性下降会引起产品发硬、发干、肉色加深,出现易碎、少汁、风味不足、口感少油等问题;脂质氧化会导致肉饼产生腐臭味、影响色泽甚至产生有毒化合物;蛋白质氧化,例如蛋白质交联聚集、片段化以及溶解度的降低,会导致肉的感官品质恶化和营养价值的下降。这不仅会给肉品生产行业带来巨大的经济损失,而且会危害到消费者的身体健康。
目前,我国主要通过改善包装来控制肉制品的水油流失和氧化酸败,例如采用真空包装和气调包装、采用高阻隔包装材料等方式,但从长远来看,仅从工艺上减缓肉品氧化速度还相差甚远,借助保水保油剂来有效控制肉制品的汁液流失率,同时用天然抗氧化剂减少肉品氧化酸败也是一种有效的方法。
目前工业上广泛使用的多为化学合成抗氧化剂,虽然保鲜效果较好,但多年来不断有人对其安全性提出质疑,其中,已有研究证明抗坏血酸,2,6-二叔丁基-4-甲基苯酚(butylated hydroxytoluene,BHT),丁基羟基茴香醚(butyl hydroxyanisd,BHA)以及亚硝酸盐和硝酸盐与胃,肠和食物过敏的病因有关,因此化学抗氧化剂虽然有很强的抗脂质氧化的能力,但是长期摄入会影响人类健康,摄入量过多则会引发癌症和畸形。所以添加高效安全的天然保鲜剂已成为食品工业,特别也是肉制品工业发展的趋势。
保水保油剂和天然抗氧化剂是从天然可食用的食品中提取出来的具有抗氧化活性的物质,如从植物中提取的多酚类、黄酮类化合物和植酸等,它具有抗氧化能力强、安全性高、无毒副作用和防腐保鲜等优点,来源包括动物类、植物类(如水果、谷物、香辛料以及中草药等)、微生物。
发明内容
本发明为了提高低温调理肉制品的保水保油性,提供了一种用于低温调理肉制品的复配保水保油剂及其应用方法。
本发明由如下技术方案实现的:一种用于低温调理肉制品的复配保水保油剂,所述复配保水保油剂为亚麻籽胶、酪蛋白酸钠、马齿苋粉、玉米变性淀粉按比例加入低温调理肉制品中;以低温调理肉制品的质量为计算基准,各组分的添加质量比分别为:亚麻籽胶0.15%~0.30%、酪蛋白酸钠2%~6%、马齿苋粉1.5%~3.5%、玉米变性淀粉2.5%~2.9%。
优选:所述复配保水保油剂为亚麻籽胶、酪蛋白酸钠、马齿苋粉、玉米变性淀粉按比例加入低温调理肉制品中;以低温调理肉制品的质量为计算基准,各组分的添加质量比分别为:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%。
所述的复配保水保油剂在制备低温调理肉制品中的应用,具体方法为:
(1)猪肉处理:原料猪肉切块后用绞肉机绞碎,调理猪肉饼的基本配方为:以绞碎猪肉500 g计,绞碎猪肉中加入食盐8 g、复合磷酸钠2 g、抗坏血酸钠0.5 g,4℃腌制24 h,然后加入花椒水80 g、醋20 g、料酒20 g、白胡椒粉1 g、鸡精1 g、五香粉0.4 g、白糖5 g、生姜粉0.4 g、香油6 g、鸡蛋50 g搅拌均匀;
(2)保水保油处理:步骤(1)处理好的猪肉中按比例加入保水保油剂;
(3)制作成肉饼:混合均匀后用模具制成肉饼,保鲜膜包装,置于-18℃条件下冻结60d。
所述原料猪肉为猪背最长肌与猪背膘脂肪,去除背最长肌上的筋腱组织,肥瘦比为3:7。
所述复合磷酸钠为60%三聚磷酸钠、14%焦磷酸钠、12%六偏磷酸钠、12%磷酸氢二钠、1%磷酸三钠、1%焦磷酸二氢二钠。
所述花椒水为100g水中添加0.25g花椒煮沸,然后过滤所得花椒水。
亚麻籽胶(Flaxseed gum)是一种杂多糖,主要从亚麻籽中提取而来,由半乳糖、阿拉伯糖、鼠李糖等七种单糖组成[31]。由于亚麻籽胶具有高度亲水性,在吸水后能够形成低粘度分散体系,因此常被用作食品的乳化剂、增稠剂以及稳定剂,同时还可以作为膳食纤维帮助改善食品的口感和质构特性。徐谓通过添加0.2%的亚麻籽胶能够使肉糜的持水能力得到显著提升,凝胶的质构特性也得到较大改善。还有研究表明,肉制品加工过程中添加亚麻籽胶能够有效减少肉类风味的损失。
酪蛋白酸钠( Sodium caseinate)是一种高分子蛋白衍生物,具有明显的乳化增稠作用。脂肪和水界面会吸收酪蛋白,从而使在肉糜中的酪蛋白酸钠能够优先覆盖在游离的脂肪颗粒上,形成蛋白膜以节约肌原纤维蛋白,从而更好地形成网络组织。据报道,加入2%的酪蛋白酸钠可相应提高产品的持水力,因而很多国家在乳化凝胶类肉制品的加工过程中将其作为优良的天然多功能食品保水保油剂使用。
马齿苋(Portulaca oleracea L.)是一种十分常见的野菜以及中草药,被我国卫生部认定为药食同源的植物。马齿苋中富含的维生素C和钾元素具有明显的抗炎杀菌作用,还有研究表明马齿苋能够辅助降低血糖。贾鸿茭研究发现马齿苋粉吸水性以及吸油性较强,将其加入猪肉乳化香肠的制作中能够显著降低香肠的蒸煮损失,并且随着马齿苋粉剂量的增加,蒸煮损失持续降低。
由于变性淀粉吸水吸油能力较强同时具有极高的膨胀度, 因此能够维持持肉品中的水分平衡,提高肉制品的保水性、黏结性和稳定性;另一方面,变性淀粉的包结作用较强,能够在有效提高产品的内在品质的同时降低生产成本。
亚麻籽胶具有高度亲水性,吸水力较强;酪蛋白酸钠具有明显的乳化增稠作用;马齿苋粉吸水性以及吸油性较强;变性淀粉吸水吸油能力较强同时具有极高的膨胀度, 能够维持肉品中的水分平衡,将四种天然物添加到肉饼中能够明显降低肉饼的失水失油率,提高肉品品质。
经检测,本发明向调理猪肉饼中添加亚麻籽胶、酪蛋白酸钠、马齿苋粉和玉米变性淀粉四种单一保水保油剂,产品品质得到了显著改善。随着保水保油剂添加量的增加,调理猪肉饼的水分、油分损失率均呈现下降趋势。利用L9(34)正交试验将四种保水保油剂复配进行优化,得出保水保油剂的最适配比为:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%,此时猪肉饼的水分损失率为15.73%比原配方组肉饼降低了42.65%,油分损失率为11.97%比原配方肉饼降低了42.48%,其复配效果更优于单个抗氧化剂对猪肉饼综合品质的影响。
本发明为了提高调理肉饼的保水、保油性,降低解冻时肉饼的水分和油分流失,试验将亚麻籽胶、酪蛋白酸钠、马齿苋粉和玉米变性淀粉加入调理猪肉饼中,研究各保水保油剂对调理猪肉饼保水保油性的影响,并在此基础上采用L9(34)正交试验进行复配优化。结果表明,随着四种保水保油剂添加浓度的增加,调理肉饼的水油损失率明显降低(P<0.05),说明保水保油剂可以有效提高猪肉饼在冻藏过程中的保水保油性。通过正交试验得出四种保水保油剂的最适配比为:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%,此时猪肉饼的水分损失率为15.73%比原配方组肉饼提高了42.65%,油分损失率为11.97%比原配方肉饼提高了42.48%。
本发明大大提高猪肉饼的保水保油性,减少调理猪肉饼在贮藏、运输及加工期间的稳定性,为研究开发新型功能营养型肉制品提供一定的理论依据。
附图说明
图1为不同浓度亚麻籽胶对猪肉饼水油损失率的影响;注:不同大写字母表示差异显著(P<0.05),下同;
图2为不同浓度酪蛋白酸钠对猪肉饼水油损失率的影响;
图3为不同浓度马齿苋粉对猪肉饼水油损失率的影响;
图4为不同浓度玉米变性淀粉对猪肉饼水油损失率的影响。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,下面结合具体实施例对本发明进一步说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,但凡在本发明的精神和原则之内所做的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
1、原料及试剂:猪背最长肌与猪背膘脂肪,购于太谷双汇冷鲜肉专卖店。原料为10月龄的雌性长白猪,屠宰后在0-4℃下成熟24 h后低温运至店内。
主要试剂:亚麻籽胶、酪蛋白酸钠、马齿苋粉和玉米变性淀粉,购于西安普瑞斯生物工程有限公司。
2、仪器与设备:STW-32F电动绞肉机 济南创宏机械设备有限公司; HH-S8电热恒温水浴锅,北京科伟永兴仪器有限公司;先行者分析天平,奥豪斯仪器(上海)有限公司;高剪切分散乳化机,上海弗鲁克流体机械制造有限公司;BC/BD500 卧式新飞冷藏冷冻转换柜,福安市雷诺电气有限公司;DHG-9243BS-恒温鼓风干燥箱,上海新苗医疗器械制造有限公司。
3、实验方法:实验材料为猪背最长肌与猪背膘脂肪。去除背最长肌上的筋腱组织,切成小块后用绞肉机绞碎。调理猪肉饼的基本配方为:以绞碎猪肉500 g(肥瘦比:3:7)计,食盐8 g、复合磷酸钠2 g(含60%三聚磷酸钠、14%焦磷酸钠、12%六偏磷酸钠、12%磷酸氢二钠、1%磷酸三钠和1%焦磷酸二氢二钠)、抗坏血酸钠0.5 g、花椒水80 g(100g水中添加0.25g花椒煮沸)、醋20 g、料酒20 g,充分搅拌肉馅后添加白胡椒粉1 g、鸡精1 g、五香粉0.4 g、白糖5 g、生姜粉0.4 g、香油6 g、鸡蛋50 g搅拌均匀。
分别称取亚麻籽胶(添加量分别为0.1%、0.15%、0.2%、0.25%、0.3%,以肉饼质量计)、酪蛋白酸钠(添加量分别为2%、3%、4%、5%、6%)、马齿苋粉(添加量分别为1.5%、2%、2.5%、3%、3.5%)、玉米变性淀粉(2.5%、2.6%、2.7%、2.8%、2.9%)于肉饼中,对照组不添加任何保水保油剂,混合均匀后用模具制成重约(60±5) g的肉饼,每个浓度设3×3个肉饼,保鲜膜包装,放入托盘中,置于-18 ℃条件下冻结60 d后取出。
4、检测方法:以测定水和脂肪的蒸煮损失作为评定指标,准确称取15g肉糜(M1)放置于具有螺旋盖的50mL离心管中,称量离心管与肉糜总重(M2);500r离心3min,排除肉糜中较大的气泡,加盖密封;70℃恒温水浴30min;取出离心管并倒置在已经称重的培养皿(M3)上,静置2h,收集汁液;称量汁液流失后离心管和肉糜的总重量(M4);将收集到的汁液在105℃下恒温干燥6h,测定干燥后的培养皿总质量((M5)。按以下公式计算水油流失百分比。
5、数据处理:试验均重复三次,结果表示为:平均值±标准偏差。用MicrosoftExcel 2010计算各个指标的平均值与标准差;测定结果用Statistic 8.1对数据进行处理分析,并用Sigmaplot 10. 0 绘图软件绘制图形;采用Statistix 8.1 中Turkey HSD 程序进行显著性差异分析 (显著水平为P < 0.05);用正交设计助手ⅡV3.1进行正交试验设计。
6、结果与分析
A、亚麻籽胶对猪肉饼水油损失率的影响:亚麻籽胶对调理猪肉饼保水保油性影响的结果如图1。从图1可以看出,水分损失率在亚麻籽胶0.1~0.3 %的添加范围内,整体呈现下降趋势 (P<0 .05),说明调理肉饼中添加亚麻籽胶后,保水性能显著提高,但在0.3 %添加量时趋于平缓,且与0.25%的损失率不存在显著差异。油分损失率与水分损失趋势基本一致,在0.3%添加量时略高于0.25%,但差异不显著。这说明当亚麻籽胶的添加率达到0.25%左右时对调理肉饼的保水保油性已达到峰值,此时肉饼的失水失油率分别为17.10%、12.34%,与原配方肉饼27.43%的失水率和20.81%的失油率相比,肉饼的失水失油率分别降低了37.66%和40.70%。
邓思杨在研究亚麻籽胶与变性淀粉对速冻猪肉丸品质的影响时也发现,随着亚麻籽胶添加量的增加,猪肉饼的蒸煮损失逐渐降低,而当添加量为0.35 %~0.4 %时蒸煮损失变化不明显。亚麻籽胶具有良好的保水性、乳化性、溶解性和胶凝性等,在肉质品中亚麻籽胶可以与肉制品中的淀粉和蛋白质形成网络结构,从而提高肉制品的保水保油性。有研究指出,多糖如亚麻籽胶可以与肌肉蛋白相互作用,从而促进肉糜制品的持水能力,减少水油的损失
B、酪蛋白酸钠对猪肉饼水油损失率的影响:结果如图2所示,由图 2 可知酪蛋白酸钠含量在2.0% ~5.0% 范围内,调理猪肉饼的失水、失油率分别由20.29%、12.47%逐渐降低到18.60%、10.28%,且5%和6%添加量组调理肉饼的失水失油率显著低于其他组 (P<0 .05)。这说明酪蛋白酸钠可以有效降低调理肉饼的失水失油率,本研究与Pietrasik[87]等的研究结果一致。
王晓娟向乳化肠中添加不同比例的酪蛋白酸钠-葵花籽油预乳化液,发现随着添加量的增大乳化肠的蒸煮损失率逐渐下降,且当酪蛋白酸钠含量为0.5%和1.0%时乳化肠的蒸煮损失差异不显著。这与本实验的保水性规律一致,当酪蛋白酸钠含量到达5.0%~6.0%时,各处理组的调理猪肉饼蒸煮损失差异不显著,表明当酪蛋白酸钠用量达到一定程度后,调理猪肉饼的蒸煮损失趋于稳定。
C、马齿苋粉对猪肉饼水油损失率的影响:马齿苋的不同添加量对调理猪肉饼水油损失率的影响如图3所示。从图3可以看出随着马齿苋添加量的增加,水油损失率呈明显的下降趋势。在马齿苋粉添加量为1.5% ~ 3%范围内,调理猪肉饼的失水率从17.1%下降到15.92%,而在马齿苋粉添加量为3.5%时调理猪肉饼的失水率上升到16.29%,这可能是因为向调理猪肉饼体系中加入大量吸水性较强的马齿苋粉,随着马齿苋粉添加比例的上升,调理猪肉饼的保水能力起初得到改善,失水率相应下降,而当马齿苋粉添加量过多时,其所发挥的持水能力达到最大限值,因此后期调理猪肉饼的失水率又呈现上升趋势。其油分损失率与水分损失率的趋势一致,也呈现出先下降后略微上升的趋势,因为在水分流失的同时油分会随之流失。马齿苋本身具有很好的吸水性和吸油性,加入调理肉饼后可以使肉饼在蒸煮过程中的持水量增加,水油损失率减小。
D、玉米变性淀粉对猪肉饼水油损失率的影响:玉米变性淀粉对调理猪肉饼保水性影响的结果图4,从图4中可以看出,水分损失在玉米变性淀粉2.5% ~ 2.9 %的添加范围内,整体呈现下降趋势 (P<0 .05),调理猪肉饼的持水性逐渐加强;但在2.9%添加量时呈现上升趋势,调理猪肉饼的失水失油率上升,且油分损失与水分损失趋势基本一致,可能是因为玉米淀粉具有较强的亲水性,后期玉米淀粉添加量过高,导致吸收的水分过多,吸水能力超过了肌肉的保水能力,阻碍了蛋白质分子与水分子的结合,进而导致水-脂肪-蛋白质体系稳定性下降。
7、四种不同保水保油剂复配对猪肉饼的影响
A、正交试验设计:根据亚麻籽胶、酪蛋白酸钠、马齿苋粉和玉米变性淀粉的单因素可知,亚麻籽胶较适浓度范围为0.2% ~ 0.3%,酪蛋白酸钠的较适浓度范围为4.0% ~ 6.0%,马齿苋粉的较适浓度范围为2.5% ~ 3.5%,玉米变性淀粉的较适浓度范围为2.7% ~ 2.9%。为了进一步优化保水保油复合配方,利用L9(34)正交表进行正交试验。表1为因素水平表。
表1 正交试验因素水平表
正交试验中,每一个试验组冻藏60 d后测定其水分损失率和油分损失率,从而确定效果最好且价格适中的复合保水保油剂配方。
B、 正交试验结果与分析:表2为保水保油剂复配对调理猪肉饼水分损失率影响的正交试验结果,表中Ki 表示加权评分数任一列上水平为i时所对应的试验数据之和的三分之一,R 为极差。按极差R的大小可知,各因素的主次顺序为A>B>C>D,即亚麻籽胶对肉饼综合品质影响最大,酪蛋白酸钠和马齿苋粉次之,玉米变性淀粉影响最小;根据 Ki值的大小初选最优工艺条件为A2B2C2D2,而实际最优工艺条件为A2B2C3D1。
表3为保水保油剂复配对调理猪肉饼油分损失率影响的正交试验结果,按极差R的大小可知,各因素的主次顺序为A>B>D>C,即亚麻籽胶对肉饼综合品质影响最大,马齿苋粉影响最小;根据 Ki值的大小初选最优工艺条件为A2B3C2D1,而实际最优工艺条件为A2B3C1D2。因此我们选择工艺条件为A2B2C2D2、A2B2C3D1、 A2B3C2D1和A2B3C1D2的四组肉饼进行验证试验。
表2 保水保油剂复配对肉饼水分损失率影响的正交试验方案及结果
表3 保水保油剂复配对肉饼油分损失率影响的正交试验方案及结果
C、正交试验的验证试验结果与分析:采用理论最佳和实际最佳实验结果以及与相近参数组进行验证试验,检验正交试验设计的可靠性并得出最终最佳复配配方。结果如表4所示,调理猪肉饼保水性最佳复配配方为A2B2C3D1:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%,此时猪肉饼的水分损失率为15.73%;调理猪肉饼保油性最佳复配配方为A2B3C1D2:亚麻籽胶0.25%、酪蛋白酸钠6%、马齿苋粉2.5%、玉米变性淀粉2.8%,此时猪肉饼的油分损失率为11.14%。由表3-4可知,各水分损失率相差较大,而油分损失率相差较小,并且根据单因素试验等综合因素,最终选择A2B2C3D1为调理猪肉饼的最佳保水保油配方。
表4 复合保水保油剂的正交验证试验结果
Claims (6)
1.一种用于低温调理肉制品的复配保水保油剂,其特征在于:所述复配保水保油剂为亚麻籽胶、酪蛋白酸钠、马齿苋粉、玉米变性淀粉按比例加入低温调理肉制品中;以低温调理肉制品的质量为计算基准,各组分的添加质量比分别为:亚麻籽胶0.15%~0.30%、酪蛋白酸钠2%~6%、马齿苋粉1.5%~3.5%、玉米变性淀粉2.5%~2.9%。
2.根据权利要求1所述的一种用于低温调理肉制品的复配保水保油剂,其特征在于:所述复配保水保油剂为亚麻籽胶、酪蛋白酸钠、马齿苋粉、玉米变性淀粉按比例加入低温调理肉制品中;以低温调理肉制品的质量为计算基准,各组分的添加质量比分别为:亚麻籽胶0.25%、酪蛋白酸钠5%、马齿苋粉3.5%、玉米变性淀粉2.7%。
3.权利要求1或2所述的复配保水保油剂在制备低温调理肉制品中的应用,其特征在于:具体方法为:
(1)猪肉处理:原料猪肉切块后用绞肉机绞碎,调理猪肉饼的基本配方为:以绞碎猪肉500 g计,绞碎猪肉中加入食盐8 g、复合磷酸钠2 g、抗坏血酸钠0.5g,4℃腌制24 h,然后加入花椒水80 g、醋20 g、料酒20 g、白胡椒粉1 g、鸡精1g、五香粉0.4 g、白糖5 g、生姜粉0.4g、香油6 g、鸡蛋50 g搅拌均匀;
(2)保水保油处理:步骤(1)处理好的猪肉中按比例加入保水保油剂;
(3)制作成肉饼:混合均匀后用模具制成肉饼,保鲜膜包装,置于-18℃条件下冻结60d。
4.根据权利要求3所述的复配保水保油剂在制备低温调理肉制品中的应用,其特征在于:所述原料猪肉为猪背最长肌与猪背膘脂肪,去除背最长肌上的筋腱组织,肥瘦比为3:7。
5.根据权利要求3所述的复配保水保油剂在制备低温调理肉制品中的应用,其特征在于:所述复合磷酸钠为60%三聚磷酸钠、14%焦磷酸钠、12%六偏磷酸钠、12%磷酸氢二钠、1%磷酸三钠、1%焦磷酸二氢二钠。
6.根据权利要求3所述的复配保水保油剂在制备低温调理肉制品中的应用,其特征在于:所述花椒水为100g水中添加0.25g花椒煮沸,然后过滤所得花椒水。
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