CN112244269A - A heat irreversible meat jelly prepared from curdlan and gellan gum and its preparation method - Google Patents

A heat irreversible meat jelly prepared from curdlan and gellan gum and its preparation method Download PDF

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Publication number
CN112244269A
CN112244269A CN202011055420.1A CN202011055420A CN112244269A CN 112244269 A CN112244269 A CN 112244269A CN 202011055420 A CN202011055420 A CN 202011055420A CN 112244269 A CN112244269 A CN 112244269A
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gellan gum
curdlan
meat
fermentation
heat irreversible
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朱盈盈
刘熠
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Shanghai Topyum Bio Technology Co ltd
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Shanghai Topyum Bio Technology 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to a heat irreversible meat jelly made of curdlan and gellan gum and a preparation method thereof, wherein (1) calcium hydroxide and calcium chloride are weighed and dissolved by a small amount of water; putting curdlan and gellan gum into the meat juice, and stirring to fully disperse the curdlan and gellan gum in the meat juice; after properly stirring, adding the prepared calcium hydroxide and calcium chloride aqueous solution, and stirring until the solution is fine and smooth and has no particles; (2) adding edible acid, and adjusting pH to neutral; (3) placing into a mould and degassing to make the whole gravy system have no bubbles; (4) pouring the prepared meat juice into the meat product, sterilizing and storing. The meat jelly is irreversible meat jelly, can not be melted when being heated, still has the mouth feel of melting in the mouth, and gives real mouth feel of the meat jelly.

Description

A heat irreversible meat jelly prepared from curdlan and gellan gum and its preparation method
Technical Field
The invention relates to a heat irreversible meat jelly made of curdlan and gellan gum and a preparation method thereof, belonging to the field of food additives.
Background
Curdlan (also known as curdlan) is a fermented polysaccharide substance discovered in 1966 by microbial fermentation by doctor osaka, japan, then. This material is known as Curdlan (Curdlan) because of its ability to set upon heating (Curdle character). It has the following characteristics:
1. solubility: curdlan is soluble in aqueous alkaline solutions but not in water. Although the curdlan can not be dissolved in water, the curdlan is easily dispersed in cold water and is stirred at a high speed to form a more uniform water dispersion. The curdlan can be completely dissolved in alkaline solution systems with pH above 12 such as sodium hydroxide, trisodium phosphate, tricalcium phosphate, etc.
2. Gel property: the water dispersion of curdlan can form a thermally irreversible colloid after being heated to a temperature of 80 ℃ or higher. Colloids formed from curdlan can be classified into low-order gels and high-order gels according to their properties. Low gel (thermal reversibility) the aqueous dispersion of curdlan is heated to about 55-65 deg.C and then cooled to below about 40 deg.C to form the thermal reversible low gel. When the low gel is heated to about 60 deg.C, it returns to its original state. While when the low-position gel is heated to more than 80 ℃, the thermally irreversible high-position gel can be formed. After the low gel is stirred and crushed, the low gel and the high gel can still be formed by heating. Also, low gels at comparable gel concentrations have weaker gel strength than higher gels. High-order gel (thermal irreversibility) when the aqueous dispersion of curdlan is heated to above about 80 ℃, a strong thermally irreversible high-order gel is formed. The high gel cannot return to the original shape once it is crushed.
Gellan gum, in the presence of cations, forms a hard brittle gel when cooled after heating. The hardness is directly proportional to the gellan gum concentration and at lower divalent cation concentrations yields maximum gel low acyl gellan gum hardness. The gellan gum can form gel with the general dosage of 0.05 percent, and the dosage is usually 0.1 to 0.3 percent. The gel is rich in juice, has good flavor release property, and has mouth feel of melting in the mouth.
Disclosure of Invention
The meat jelly made of curdlan and gellan gum is a heat irreversible meat jelly which is not melted by heating, but still keeps the mouth feel of melting in the mouth, and gives people a real mouth feel of the meat jelly. The meat jelly prepared by the method is different from meat jelly prepared by independently using gellan gum, the damage rate of the meat jelly can be improved while the mouth feeling of melting in the mouth but not melting by heating is kept, the integrity of the meat jelly is kept in the processes of production, packaging and transportation, and the pressure resistance and the falling resistance are obviously improved.
The technical scheme of the invention is as follows:
a method for preparing heat irreversible meat jelly by curdlan and gellan gum comprises the following steps:
(1) weighing calcium hydroxide and calcium chloride, and dissolving with a small amount of water; putting curdlan and gellan gum into the meat juice, and stirring to fully disperse the curdlan and gellan gum in the meat juice; after properly stirring, adding the prepared calcium hydroxide and calcium chloride aqueous solution, and stirring until the solution is fine and smooth and has no particles;
(2) adding edible acid, and adjusting pH to neutral;
(3) placing into a mould and degassing to make the whole gravy system have no bubbles;
(4) pouring the prepared meat juice into the meat product, sterilizing and storing.
Wherein the addition amount of the calcium hydroxide is 0.01-0.2% of the mass of the whole gravy system, and the addition amount of the calcium chloride is 0.01-0.5% of the mass of the whole gravy system.
The addition amount of curdlan is 0.1-5% of the mass of the whole gravy system, and the addition amount of gellan gum is 0.05-0.5% of the mass of the whole gravy system.
The edible acid is citric acid, malic acid, and lactic acid.
The sterilization temperature is 85-150 ℃, and the sterilization time is 20-100 minutes.
Further, the gellan gum is prepared by the following preparation method:
(1) inoculating the mixed bacterial liquid into a culture medium of an incubator according to the inoculum size of 10% for culture under the conditions of 25-30 ℃, pH value of 7.3 and 24 hours to obtain a fermentation mother liquid, and then: transferring the fermentation medium into a fermentation tank for culture according to the volume ratio of 1: 10, wherein the culture conditions are that the temperature is 25-30 ℃, the pH value is 7.3, and the time is 72 hours, so as to obtain fermentation liquor;
(2) heating the fermentation liquor to 50-90 ℃, adding water-soluble alkaline earth metal salt accounting for 3-5% of the volume of the fermentation liquor into the fermentation liquor, adjusting the pH value to 8.5-10.5, flocculating the fermentation liquor, and then carrying out solid-liquid separation to obtain a partially deacylated gellan gum crude product; the alkaline earth metal salt comprises one or more of calcium chloride, magnesium chloride, calcium sulfate and magnesium sulfate;
(3) adding the crude gellan gum product into lower alcohol with the volume 0.4-0.6 times of the initial volume of the fermentation liquid, adjusting the pH value to 4.0-5.0, stirring and washing, and performing solid-liquid separation to obtain gellan gum fiber; the lower alcohol comprises one or more of ethanol, isopropanol, n-propanol, n-butanol and isobutanol;
(4) adding 75-95% alcohol by volume into the obtained gellan gum fibers until the materials are in a fiber separation state, pumping the materials into a dehydrator to remove alcohol and water, drying for 2-5 hours by a dryer, and crushing and screening to obtain gellan gum powder;
(5) uniformly mixing the obtained gellan gum powder with alkali metal salt accounting for 5-10% of the final finished product to obtain a gellan gum finished product; the alkali metal salt comprises one or more of potassium chloride, sodium chloride, potassium sulfate and sodium sulfate.
Wherein, the components of the culture medium of the incubator comprise: 25g of sucrose, 4.5g of peptone, 3.6g of ammonium sulfate, 2.8g of yeast extract, 3.3g of citric acid, 1.6g of calcium carbonate and 1000ml of distilled water. The components of the fermentation medium comprise: 37g of sucrose, 6.4g of peptone, 2.3g of potassium dihydrogen phosphate, 2.4g of citric acid, 1.8g of calcium carbonate, 0.6g of magnesium sulfate and 1000ml of distilled water.
The meat jelly prepared by the method is different from meat jelly prepared by independently using gellan gum, the damage rate of the meat jelly can be improved while the mouth feeling of melting in the mouth but not melting by heating is kept, the integrity of the meat jelly is kept in the processes of production, packaging and transportation, and the pressure resistance and the falling resistance are obviously improved.
The method related by the invention is also different from the conventional method that curdlan is subjected to high-speed shearing or acid-base neutralization, a method that calcium ions bridge gel is adopted, and the curdlan can react with the calcium ions to form heat irreversible gel with gellan gum at the same time, so that the curdlan and the gellan gum have good compatibility.
The meat jelly can be made into different shapes or colors for beautifying, and brings a new experience in the process of hot eating such as chafing dish.
Detailed Description
The invention will now be illustrated in further detail by the following examples.
Example 1
1. 0.02 g of calcium hydroxide and 0.1 g of calcium chloride are weighed out and dissolved in a small amount of water.
2. 2 g of curdlan and 0.3 g of gellan gum are put into 97.7 g of gravy, and are stirred to be fully dispersed in the gravy; adding the prepared calcium hydroxide and calcium chloride aqueous solution after proper stirring, and stirring until the solution is fine and smooth and has no particles (if the solution is not uniformly stirred and is easy to layer, a stirrer can be properly used for stirring to prevent layering).
3. Citric acid was added in an appropriate amount to adjust the pH to about neutral.
4. And (4) placing the meat into a mould to degas so that the whole meat juice system has no bubbles.
5. Pouring the prepared meat juice into the meat product, sterilizing at 125 deg.C for 20 min, and storing.
The gellan gum is prepared by the following preparation method:
(1) inoculating the mixed bacterial liquid into a culture medium of a culture device according to the inoculation amount of 10% for culture under the conditions of 30 ℃ of temperature, 7.3 of pH value and 24 hours of time to obtain a fermentation mother liquid, and then: transferring the fermentation medium into a fermentation tank according to the volume ratio of 1: 10 for culture under the conditions of 30 ℃ of temperature, 7.3 of pH value and 72 hours to obtain fermentation liquor;
wherein, the components of the culture medium of the incubator comprise: 25g of sucrose, 4.5g of peptone, 3.6g of ammonium sulfate, 2.8g of yeast extract, 3.3g of citric acid, 1.6g of calcium carbonate and 1000ml of distilled water. The components of the fermentation medium comprise: 37g of sucrose, 6.4g of peptone, 2.3g of potassium dihydrogen phosphate, 2.4g of citric acid, 1.8g of calcium carbonate, 0.6g of magnesium sulfate and 1000ml of distilled water.
(2) Heating the fermentation liquor to 75 ℃, adding water-soluble alkaline earth metal salt accounting for 5% of the volume of the fermentation liquor into the fermentation liquor, adjusting the pH value to 9, flocculating the fermentation liquor, and then carrying out solid-liquid separation to obtain a crude product of partially deacylated gellan gum; the alkaline earth metal salt comprises one or more of calcium chloride, magnesium chloride, calcium sulfate and magnesium sulfate;
(3) adding the crude product of the gellan gum into lower alcohol with the volume 0.45 times of the initial volume of the fermentation liquid, adjusting the pH value to 4.0, stirring and washing, and performing solid-liquid separation to obtain gellan gum fiber; the lower alcohol comprises isopropanol;
(4) adding 95 vol% alcohol into the obtained gellan gum fiber until the material is in a fiber separation state, pumping the material into a dehydrator to remove alcohol and water, drying for 2 hours by a dryer, and crushing and screening to obtain gellan gum powder;
(5) uniformly mixing the obtained gellan gum powder with alkali metal salt accounting for 8% of the final finished product in mass to obtain a gellan gum finished product; the alkali metal salt comprises a combination of sodium chloride and potassium sulfate.
Example 2
1. 0.03 g of calcium hydroxide and 0.1 g of calcium chloride are weighed out and dissolved in a small amount of water.
2. 2.5 g of curdlan and 0.2 g of gellan gum are put into 97.3 g of gravy, and are stirred to be fully dispersed in the gravy; adding the prepared calcium hydroxide and calcium chloride aqueous solution after proper stirring, and stirring until the solution is fine and smooth and has no particles (if the solution is not uniformly stirred and is easy to layer, a stirrer can be properly used for stirring to prevent layering).
3. Adding proper amount of lactic acid, and adjusting pH to about neutral.
4. And (4) placing the meat into a mould to degas so that the whole meat juice system has no bubbles.
5. Pouring the prepared meat juice into the meat product, sterilizing at 115 ℃ for 30 minutes and storing.
The gellan gum used in example 2 was prepared by the following method:
(1) inoculating the mixed bacterial liquid into a culture medium of a culture device according to the inoculum size of 10% for culture under the culture conditions of 28 ℃ of temperature, 7.3 of pH value and 24 hours to obtain a fermentation mother liquid, and then: transferring the fermentation medium into a fermentation tank according to the volume ratio of 1: 10 for culture under the conditions of 28 ℃ and pH value of 7.3 for 72 hours to obtain fermentation liquor; wherein, the components of the culture medium of the incubator comprise: 25g of sucrose, 4.5g of peptone, 3.6g of ammonium sulfate, 2.8g of yeast extract, 3.3g of citric acid, 1.6g of calcium carbonate and 1000ml of distilled water. The components of the fermentation medium comprise: 37g of sucrose, 6.4g of peptone, 2.3g of potassium dihydrogen phosphate, 2.4g of citric acid, 1.8g of calcium carbonate, 0.6g of magnesium sulfate and 1000ml of distilled water.
(2) Heating the fermentation liquor to 85 ℃, adding water-soluble alkaline earth metal salt accounting for 4% of the volume of the fermentation liquor into the fermentation liquor, adjusting the pH value to 9.5, flocculating the fermentation liquor, and then carrying out solid-liquid separation to obtain a crude product of partially deacylated gellan gum; the alkaline earth metal salt is calcium chloride;
(3) adding the crude product of the gellan gum into lower alcohol with the volume 0.5 times of the initial volume of the fermentation liquid, adjusting the pH value to 4.0, stirring and washing, and performing solid-liquid separation to obtain gellan gum fiber; the lower alcohol is ethanol;
(4) adding 75% alcohol by volume into the obtained gellan gum fiber until the material is in a fiber separation state, pumping the material into a dehydrator to remove alcohol and water, drying for 3 hours by a dryer, and crushing and screening to obtain gellan gum powder;
(5) uniformly mixing the obtained gellan gum powder with alkali metal salt accounting for 8.5% of the final finished product mass to obtain a gellan gum finished product; the alkali metal salt includes potassium chloride and sodium chloride.

Claims (9)

1. A method for preparing heat irreversible meat jelly by curdlan and gellan gum is characterized by comprising the following steps:
(1) weighing calcium hydroxide and calcium chloride, and dissolving with a small amount of water; putting curdlan and gellan gum into the meat juice, and stirring to fully disperse the curdlan and gellan gum in the meat juice; after properly stirring, adding the prepared calcium hydroxide and calcium chloride aqueous solution, and stirring until the solution is fine and smooth and has no particles;
(2) adding edible acid, and adjusting pH to neutral;
(3) placing into a mould and degassing to make the whole gravy system have no bubbles;
(4) pouring the prepared meat juice into the meat product, sterilizing and storing.
2. The method for preparing the heat irreversible meat jelly by curdlan and gellan gum according to claim 1, wherein the addition amount of calcium hydroxide is 0.01 to 0.2% by mass of the whole gravy system, and the addition amount of calcium chloride is 0.01 to 0.5% by mass of the whole gravy system.
3. The method for preparing the heat irreversible meat jelly by using curdlan and gellan gum as claimed in claim 1, wherein the addition amount of curdlan is 0.1-5% of the mass of the whole gravy system, and the addition amount of gellan gum is 0.05-0.5% of the mass of the whole gravy system.
4. The method for preparing the heat irreversible meat jelly of curdlan and gellan gum according to claim 1, wherein the edible acid is citric acid, malic acid, lactic acid.
5. The method for preparing the heat irreversible meat jelly by using the curdlan and the gellan gum as claimed in claim 1, wherein the sterilization temperature is 85-150 ℃ and the sterilization time is 20-100 minutes.
6. The method for preparing the heat irreversible meat jelly by curdlan and gellan gum according to claim 1, wherein the gellan gum is prepared by the following method:
(1) inoculating the mixed bacterial liquid into a culture medium of an incubator according to the inoculum size of 10% for culture under the conditions of 25-30 ℃, pH value of 7.3 and 24 hours to obtain a fermentation mother liquid, and then: transferring the fermentation medium into a fermentation tank for culture according to the volume ratio of 1: 10, wherein the culture conditions are that the temperature is 25-30 ℃, the pH value is 7.3, and the time is 72 hours, so as to obtain fermentation liquor;
(2) heating the fermentation liquor to 50-90 ℃, adding water-soluble alkaline earth metal salt accounting for 3-5% of the volume of the fermentation liquor into the fermentation liquor, adjusting the pH value to 8.5-10.5, flocculating the fermentation liquor, and then carrying out solid-liquid separation to obtain a partially deacylated gellan gum crude product; the alkaline earth metal salt comprises one or more of calcium chloride, magnesium chloride, calcium sulfate and magnesium sulfate;
(3) adding the crude gellan gum product into lower alcohol with the volume 0.4-0.6 times of the initial volume of the fermentation liquid, adjusting the pH value to 4.0-5.0, stirring and washing, and performing solid-liquid separation to obtain gellan gum fiber; the lower alcohol comprises one or more of ethanol, isopropanol, n-propanol, n-butanol and isobutanol;
(4) adding 75-95% alcohol by volume into the obtained gellan gum fibers until the materials are in a fiber separation state, pumping the materials into a dehydrator to remove alcohol and water, drying for 2-5 hours by a dryer, and crushing and screening to obtain gellan gum powder;
(5) uniformly mixing the obtained gellan gum powder with alkali metal salt accounting for 5-10% of the final finished product to obtain a gellan gum finished product; the alkali metal salt comprises one or more of potassium chloride, sodium chloride, potassium sulfate and sodium sulfate.
7. The method as claimed in claim 6, wherein the culture medium of the incubator comprises: 25g of sucrose, 4.5g of peptone, 3.6g of ammonium sulfate, 2.8g of yeast extract, 3.3g of citric acid, 1.6g of calcium carbonate and 1000ml of distilled water.
8. The method for preparing the heat irreversible meat jelly of curdlan and gellan gum according to claim 6, wherein the components of the fermentation medium comprise: 37g of sucrose, 6.4g of peptone, 2.3g of potassium dihydrogen phosphate, 2.4g of citric acid, 1.8g of calcium carbonate, 0.6g of magnesium sulfate and 1000ml of distilled water.
9. A heat irreversible meat jelly made of curdlan and gellan gum, characterized by being obtained by the production method of any one of claims 1 to 8.
CN202011055420.1A 2020-09-26 2020-09-26 A heat irreversible meat jelly prepared from curdlan and gellan gum and its preparation method Pending CN112244269A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113273688A (en) * 2021-05-23 2021-08-20 上海统益生物科技有限公司 Vegetarian boneless chicken feet and preparation method thereof
CN113712191A (en) * 2021-09-07 2021-11-30 上海交通大学 Preparation method of instant high-simulation-factor tripe

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JP2009067886A (en) * 2007-09-13 2009-04-02 Dainippon Sumitomo Pharma Co Ltd New usage of high gel strength gellan gum
CN102551077A (en) * 2011-10-06 2012-07-11 刘蒙榕 Meat jelly and production method thereof
CN103145870A (en) * 2013-03-27 2013-06-12 天茁（上海）生物科技有限公司 Extraction method of gellan gum for meat product

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Publication number Priority date Publication date Assignee Title
US4563366A (en) * 1983-05-31 1986-01-07 Merck & Co., Inc. Non-heated gellan gum gels
JPH1156264A (en) * 1997-08-22 1999-03-02 Japan Organo Co Ltd Gelling agent for gel-like product and production of gel-like product
CN1765198A (en) * 2004-10-28 2006-05-03 上海和羲生物科技有限公司 Transparent heat irreversible hydrogel, its preparation method and application
JP2009067886A (en) * 2007-09-13 2009-04-02 Dainippon Sumitomo Pharma Co Ltd New usage of high gel strength gellan gum
CN102551077A (en) * 2011-10-06 2012-07-11 刘蒙榕 Meat jelly and production method thereof
CN103145870A (en) * 2013-03-27 2013-06-12 天茁（上海）生物科技有限公司 Extraction method of gellan gum for meat product

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113273688A (en) * 2021-05-23 2021-08-20 上海统益生物科技有限公司 Vegetarian boneless chicken feet and preparation method thereof
CN113712191A (en) * 2021-09-07 2021-11-30 上海交通大学 Preparation method of instant high-simulation-factor tripe
CN113712191B (en) * 2021-09-07 2023-09-22 上海交通大学 Preparation method of instant high-simulation element tripe

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