CN112704196A - Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid - Google Patents

Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid Download PDF

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Publication number
CN112704196A
CN112704196A CN202010610727.7A CN202010610727A CN112704196A CN 112704196 A CN112704196 A CN 112704196A CN 202010610727 A CN202010610727 A CN 202010610727A CN 112704196 A CN112704196 A CN 112704196A
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parts
pork
meal
food
eat
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何梅
韩丽丽
张燕
周昊
孙丰义
陈朝青
王学敏
刘鹭
郑晨曦
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BEIJING RESEARCH INSTITUTE FOR NUTRITIONAL RESOURCES
Beijing Institute of Nutritional Resources
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BEIJING RESEARCH INSTITUTE FOR NUTRITIONAL RESOURCES
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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
    • A23L13/40—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
    • A23L13/422—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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
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Abstract

The invention relates to a meal aid suitable for preparing an easy-to-eat pork food for old people and application thereof. The meal aid suitable for preparing the pork ready-to-eat food for the elderly comprises the following components in parts by weight: 32-94 parts of xanthan gum, 0-25 parts of modified starch, 0-36 parts of psyllium husk, 0-21 parts of carrageenan and 0-16 parts of konjac glucomannan; wherein the modified starch, Plantago ovata seed husk, carrageenan and konjac gum in the meal aid are not 0 at the same time. The meal assistant agent provided by the embodiment of the invention can better improve the water and oil retention property and hardness of food. The meal aid is also beneficial to keeping the good appearance and mouthfeel of the easy-to-eat food.

Description

Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid
Technical Field
The invention relates to a ready-to-eat food for old people, in particular to a meal aid suitable for preparing a ready-to-eat food for old pork and application thereof.
Background
It is known that old people have problems such as decreased chewing function and difficulty in swallowing. On the one hand, the reason is the loss of teeth and the impaired ability of the oral muscles to contract in the elderly; on the other hand, the influence of sequelae of chronic diseases and the like. The old people are easy to have the problems of dysphagia, choking cough, aspiration pneumonia and the like. In addition, if the food intake of the old is insufficient, the phenomenon of malnutrition can occur, and the health of the old is influenced. Therefore, the elderly need special care food suitable for the functions of their digestive systems to help the elderly safely ingest sufficient food and ensure the ingestion of various nutrients. Some existing solutions are for example: 1) homogenizing common meal, and taking orally; 2) inserting a stomach tube or a nasal feeding tube into the old who cannot swallow the food normally, and feeding the food for homogenate; can increase food intake to a certain extent and promote the nutrition and health of the elderly. However, the existing aged food is not considered to have water and oil retention and hardness, or needs to be further improved.
Disclosure of Invention
Based on the food which is prepared by taking pork as a main raw material and is easy to eat for the old, the embodiment of the invention provides the food meal assistant agent which can better improve the water retention, oil retention and hardness of the food.
Specifically, the embodiment of the invention provides a meal aid suitable for preparing an easy-to-eat aged pork food, which comprises the following components in parts by weight: 32-94 parts of xanthan gum, 0-25 parts of modified starch, 0-36 parts of psyllium husk, 0-21 parts of carrageenan and 0-16 parts of konjac glucomannan.
In some embodiments of the invention, the destructured starch, psyllium husk, carrageenan and konjac gum in the booster are not simultaneously 0.
In some embodiments of the invention, the meal aid comprises at least one, two, three or four of modified starch, psyllium husk, carrageenan and konjac gum.
Further research shows that different fat-lean ratios of pork can better improve the water retention, oil retention and hardness of the easily-eaten food for the elderly, which is prepared by taking the pork as a main raw material, and the meal-aid agent is different.
In some embodiments of the present invention, the meal aid comprises the following components in parts by weight: 60-70 parts of xanthan gum, 21-25 parts of modified starch and 10-15 parts of konjac glucomannan. In a specific embodiment of the invention, the meal aid comprises the following components in parts by weight: 62.4 parts of xanthan gum, 23.9 parts of modified starch and 13.7 parts of konjac glucomannan. The meal aid is especially suitable for preparing the easily-eaten food for the old with pork as the main material (the weight ratio of the pork is 3:7), and can obviously improve the water retention, the oil retention and the hardness of the easily-eaten food, and the addition amount of the meal aid is preferably 0.71-1.05% of the weight of the pork, such as 0.71%, 0.75%, 0.82%, 0.90% or 1.05%.
In some embodiments of the present invention, the meal aid comprises the following components in parts by weight: 50-62 parts of xanthan gum, 30-36 parts of Plantago ovata seed husk, 3-8 parts of konjac glucomannan and 1-5 parts of carrageenan. In one specific embodiment, the meal aid comprises the following components in parts by weight: 55.3 parts of xanthan gum, 35.8 parts of Plantago ovata seed husk, 5.1 parts of konjac glucomannan and 3.8 parts of carrageenan. The meal aid is especially suitable for preparing the food which is easy to eat for the old and has pork (the weight-lean ratio is 3:7) as the main material, and can obviously improve the water retention, the oil retention and the hardness of the food, and the addition amount is preferably 0.87-1.13 percent of the weight of the pork, such as 0.87 percent, 0.92 percent, 1 percent or 1.15 percent.
In another specific embodiment of the invention, the meal aid comprises the following components in parts by weight: 68-76 parts of xanthan gum, 13-20 parts of modified starch and 7-13 parts of carrageenan. In one specific embodiment, the meal aid comprises the following components in parts by weight: 72.4 parts of xanthan gum, 16 parts of modified starch and 9.6 parts of carrageenan. The meal aid is especially suitable for preparing the easily-eaten food for the old with pork as the main material (the weight-lean ratio is 2:8), and can obviously improve the water retention, the oil retention and the hardness of the food, and the addition amount is preferably 0.43-0.72 percent of the weight of the pork, such as 0.43 percent, 0.5 percent, 0.65 percent or 0.72 percent.
In another specific embodiment of the invention, the meal aid comprises the following components in parts by weight: 52-59 parts of xanthan gum, 26-31 parts of Plantago ovata seed husk and 9-15 parts of modified starch. In another specific embodiment of the invention, the meal aid comprises the following components in parts by weight: 56.8 parts of xanthan gum, 29.4 parts of Plantago ovata seed shell and 13.8 parts of modified starch. The meal aid is especially suitable for preparing the food which is easy to eat for the old and has pork (weight-lean ratio of 1:9) as the main material, and can obviously improve the water retention, oil retention and hardness of the food, and the addition amount is preferably 0.94-1.46 percent of the weight of the pork, such as 0.94 percent, 1.03 percent, 1.28 percent or 1.46 percent.
Further, it is to be understood that terms such as "comprising," "including," "containing," and the like, also include "consisting of … …," "consisting of … …," "made of … …," and the like, herein.
The invention also provides a preparation method of the meal-aid agent, which can be prepared by weighing the raw materials according to the proportion and uniformly mixing according to the conventional method in the field. Generally, the raw materials can be uniformly mixed by a three-dimensional, hopper or V-shaped mixer by an equal increment method.
The invention also provides application of the meal-aid agent in preparation of the easy-to-eat food of the pork of the aged.
When the meal aid is specifically applied, the meal aid can be added into mashed pork, uniformly mixed and steamed to obtain the meal aid.
The invention also comprises the easy-to-eat pork food containing the meal-aid agent.
Specifically, the invention provides an easy-to-eat pork food for the elderly, which is prepared by taking pork as a main material and also comprises the meal assistant agent. The specific composition of the meal aid and the amount thereof can be determined by one skilled in the art in light of the disclosure herein.
In some embodiments of the present invention, the raw materials of the pork-ready food for elderly people further include food seasoning, water, and the like. For example, the food seasoning used includes cooking wine, dark soy sauce, shallot, ginger, salt, etc., and the specific kind and amount thereof may be determined according to the desired taste or flavor.
Another advantage of the said meal aid of the present invention is that its properties of improving the water and oil retention and hardness of the said elderly ready-to-eat food are not substantially changed by the kind of food seasoning used. Under the condition of controlling the appropriate adding amount of the meal-assisting agent in the pork easy-to-eat food for the old, the water retention, oil retention and hardness of the pork easy-to-eat food for the old can be improved. According to the previous experimental result, after the food seasoning is added, the dosage of the meal-aid agent needs to be properly increased; furthermore, the amount of Allium fistulosum added should not be too high, which would result in failure to shape, probably because they prevent the interaction between the colloid and the pork protein.
In some embodiments of the present invention, the meal aid is added to the easy-to-eat aged pork food in an amount of 0.4 wt% to 1.5 wt%, preferably 0.43 wt% to 1.46 wt%.
A preparation method of an easy-to-eat pork food for old people comprises the following steps:
pulping pork serving as a main raw material to prepare mashed pork;
-adding a desired amount of the above-mentioned meal aid to the mashed pork and homogenizing;
-steaming.
The mashed pork may be made by methods conventional in the art, such as whipping with a food processor or a meat mash beater. The specific degree of whipping can be readily determined according to the desired mouthfeel.
In the above preparation method, the raw materials for preparing the mashed pork may also include cooking wine, dark soy sauce, shallot, ginger, salt, water, etc.
Steaming to cooked may be carried out by methods conventional in the art.
The invention also discloses the easy-to-eat aged pork food prepared by the method.
Herein, the Plantago ovata husk is the husk of artificially planted Plantago ovata (Latin's scientific name) seeds of Plantago ovata belonging to the genus Plantaginaceae. Plantago ovata forsk is a new food material.
Herein, the psyllium husk is generally prepared by grinding the husk of the seeds of psyllium; and the relevant regulations are met.
Herein, the property of the Plantago ovata forsk shell is white or light brown shell sheet or powder, the content of dietary fiber is more than or equal to 80g/100g, the water content is less than or equal to 12g/100g, and the ash content is less than or equal to 4g/100 g.
Herein, the term lean ratio refers to the weight ratio of fat to lean in pork.
Herein, the term pork generally refers to its edible portion.
Advantageous effects
The meal-aid agent is formed by reasonably compounding different food colloids, can be used for preparing pork easy-to-eat food with good water and oil retention and hardness suitable for the old, and is favorable for keeping the good appearance and taste of the easy-to-eat food, so that the appetite of the old is stimulated, and the life quality of the old is improved. The meal aid provided by the invention is safe to eat, simple in ingredients, good in dissolubility and wide in application range.
Drawings
Fig. 1 is a photograph of cut surfaces of the senior pork ready-to-eat foods prepared in example 9, comparative example 5, comparative example 6, comparative example 7, and comparative example 9.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
The photographs of cut surfaces of the senior pork ready-to-eat foods prepared in example 9, comparative example 5, comparative example 6, comparative example 7 and comparative example 9 below are shown in fig. 1.
Example 1
A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components: xanthan gum 62.4g, modified starch 23.9g, konjac glucomannan 13.7 g.
The preparation method comprises the following steps: weighing the raw materials according to the proportion and uniformly mixing to obtain the product.
Example 2
A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components: 55.3g of xanthan gum, 35.8g of Plantago ovata seed husk, 5.1g of konjac glucomannan and 3.8g of carrageenan.
The preparation method comprises the following steps: the same as in example 1.
Example 3
A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components: 72.4g of xanthan gum, 16g of modified starch and 9.6g of carrageenan.
The preparation method comprises the following steps: the same as in example 1.
Example 4
A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components: 56.8g of xanthan gum, 29.4g of Plantago ovata forsk shell and 13.8g of modified starch.
The preparation method comprises the following steps: the same as in example 1.
Example 5
An easy-to-eat pork food for old people is prepared from fresh pork (the weight ratio of fat to lean is 3:7) and the meal-aid agent in the embodiment 1; wherein the weight ratio of the meal aid to pork is 0.82%.
The pork-easy-to-eat food for the aged is prepared by the following method:
(1) putting 500g fresh pork (fat-lean ratio 3:7) into a muddy flesh beating machine, and beating (5 min);
(2) 4.1g of the meal aid of example 1 was placed in the meat mash beater and beaten (3 min);
(3) and (3) putting the sample obtained in the step (2) into a steaming tray, and steaming in a steamer for 20min to obtain the easy-to-eat old pork food.
Example 6
An easy-to-eat pork food for old people is prepared from fresh pork (the weight ratio of fat to lean is 3:7) and the meal-aid agent in the embodiment 2; wherein the weight ratio of the meal aid to the pork is 0.92%.
The pork-easy-to-eat food for the aged is prepared by the following method:
(1) putting 500g fresh pork (fat-lean ratio 3:7) into a muddy flesh beating machine, and beating (5 min);
(2) 4.6g of the meal aid of example 2 is put into a muddy meat beating machine and then beaten (3 min);
(3) and (3) putting the sample obtained in the step (2) into a steaming tray, and steaming in a steamer for 20min to obtain the easy-to-eat old pork food.
Example 7
An easy-to-eat pork food for old people is prepared from fresh pork (fat-lean ratio is 2:8) and the meal-aid agent in the embodiment 3; wherein the weight ratio of the meal aid to the pork is 0.65%.
The pork-easy-to-eat food for the aged is prepared by the following method:
(1) putting 500g fresh pork (fat-lean ratio 2:8) into a muddy flesh beating machine, and beating (5 min);
(2) 4.6g of the meal-aid agent of example 3 is put into a meat paste beater and beaten (3 min);
(3) and (3) putting the sample obtained in the step (2) into a steaming tray, and steaming in a steamer for 20min to obtain the easy-to-eat old pork food.
Example 8
An easy-to-eat pork food for old people is prepared from fresh pork (fat-lean ratio is 1:9) and the meal-aid agent in the embodiment 4; wherein the weight ratio of the meal aid to the pork is 1.03%.
The pork-easy-to-eat food for the aged is prepared by the following method:
(1) pork: putting 500g fresh pork (fat-lean ratio 1:9) into a muddy flesh beating machine, and beating (5 min);
(2) placing 5.15g of the meal aid prepared in example 4 into a meat paste beater, and beating again (3 min);
(3) and (3) putting the sample into a steaming tray, and steaming in a steamer for 20min to obtain the easy-to-eat aged pork food.
Example 9
An easy-to-eat pork food for old people is prepared by main materials of fresh pork (the weight ratio of fat to lean is 3:7), auxiliary materials of scallion, ginger, cooking wine, dark soy sauce, salt, water and a meal-aid agent in the embodiment 1; wherein the weight ratio of the meal aid to the pork is 0.89%.
The preparation method of the pork-ready food for the aged in the embodiment is basically the same as that in the embodiment 5, except that the main material of fresh pork (the weight-lean ratio is 3:7) and the auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt and water are put into a meat paste beating machine and beaten for 5 min.
Example 10
An easy-to-eat pork food for old people is prepared by main materials of fresh pork (the weight ratio of fat to lean is 3:7), auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt, water and a meal-aid agent in the embodiment 2; wherein the weight ratio of the meal aid to the pork is 0.97%.
The preparation method of the pork-ready food for the aged in the embodiment is basically the same as that in the embodiment 6, except that the main material of fresh pork (the weight ratio is 3:7) and the auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt and water are put into a meat paste beating machine and beaten (for 5 min).
Example 11
An easy-to-eat pork food for old people is prepared by main materials of fresh pork (the weight ratio of fat to lean is 2:8), auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt, water and a meal-aid agent in the embodiment 3; wherein the weight ratio of the meal aid to pork is 0.73%.
The preparation method of the pork-ready food for the aged in the embodiment is basically the same as that in the embodiment 7, except that the main material of fresh pork (fat-lean ratio is 2:8) and the auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt and water are put into a meat paste beating machine and beaten (for 5 min).
Example 12
An easy-to-eat pork food for old people is prepared by main materials of fresh pork (weight ratio is 1:9), auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt, water and a meal-aid agent in the embodiment 4; wherein the weight ratio of the meal aid to the pork is 1.12%.
The preparation method of the pork-ready food for the aged in the embodiment is basically the same as that in the embodiment 8, except that the main material of fresh pork (fat-lean ratio is 1:9) and the auxiliary materials of shallot, ginger, cooking wine, dark soy sauce, salt and water are put into a meat paste beating machine and beaten (for 5 min).
Comparative example 1
A meal aid differing from example 1 only in that: xanthan gum is not included.
The present comparative example also provides an easy-to-eat senior pork food, differing from example 5 only in that: the present comparative example was included with a meal aid (0.82 wt% on pork).
Comparative example 2
A meal aid which differs from example 2 only in that: equal amounts of xanthan gum were replaced with gum arabic.
The present comparative example also provides an easy-to-eat senior pork food, differing from example 6 only in that: the present comparative example was included with a meal aid (0.92 wt% on pork).
Comparative example 3
A meal aid differing from example 3 only in that: modified starch is not included.
This comparative example also provides an easy-to-eat senior pork food, differing from example 7 only in that: the present comparative example was included with a meal aid (0.65 wt% on pork).
Comparative example 4
A meal aid which differs from example 4 only in that: equal amount of sodium carboxymethylcellulose was used in place of psyllium husk.
The present comparative example also provides an easy-to-eat senior pork food, differing from example 8 only in that: the present comparative example was included with a meal aid (1.03 wt% on pork).
Comparative example 5
The present comparative example provides an easy-to-eat senior pork food, differing from example 9 only in that: the meal assistant agent is completely replaced by xanthan gum (the weight ratio of the xanthan gum to the pork is 0.89 wt%).
Comparative example 6
The present comparative example provides an easy-to-eat senior pork food, differing from example 9 only in that: the meal assistant agent is completely replaced by modified starch (the weight ratio of the meal assistant agent to the pork is 0.89 wt%).
Comparative example 7
The present comparative example provides an easy-to-eat senior pork food, differing from example 9 only in that: the meal-aid agent is completely replaced by Plantago ovata forsk (weight ratio of Plantago ovata forsk to pork is 0.89 wt%).
Comparative example 8
The present comparative example provides an easy-to-eat senior pork food, differing from example 9 only in that: the meal-aid agent is completely replaced by carrageenan (the weight ratio of the carrageenan to the pork is 0.89 wt%).
Comparative example 9
The present comparative example provides an easy-to-eat senior pork food, differing from example 9 only in that: the meal assistant agent is completely replaced by konjac glucomannan (the weight ratio of the konjac glucomannan to the pork is 0.89 wt%).
The detection methods used in the following experimental examples:
(1) water and oil retention: weighing the formed pork to obtain m, and weighing the steamed effluent to obtain m1After the water and oil are layered, the content m of fat in the effluent is determined by referring to GB5009.6 determination of fat in national food safety Standard2Then, the water outflow rate and the fat outflow rate are calculated as follows:
Figure BDA0002560855340000081
Figure BDA0002560855340000082
(2) gel hardness: the hardness of the sample to be tested was measured using a texture analyzer (ta. touch, model, baysuch technologies ltd., shanghai). A TPA method is selected, the speed before testing is 2mm/s, the testing speed is 10mm/s, the speed after testing is 10mm/s, the trigger force is 2g, the deformation is 70%, and the interval is 2 s.
Experimental example 1
The water outflow rate, fat outflow rate and hardness of the ready-to-eat senior pork foods prepared in examples 5 to 12 and comparative examples 1 to 9 were measured, and the results are shown in table 1 below:
TABLE 1 Water holding capacity and hardness test results
Figure BDA0002560855340000083
Figure BDA0002560855340000091
Note: in comparison with example 6 in comparative example 2,*the expression P is less than 0.05,**represents P < 0.01; in comparison with example 7 in comparative example 3,**represents P < 0.01; in comparison with example 8 in comparative example 4,**represents P < 0.01; in comparison with example 9 in comparative example 5,*represents P < 0.05; in comparison with example 9 in comparative example 6,*represents P < 0.05; in comparison with example 9 in comparative example 7,*the expression P is less than 0.05,**represents P < 0.01; comparative example 9 in comparison with example 9,**represents P < 0.01.
Table 1 the results of the experiment show that comparative example 1 failed to form, and that examples 5-12 and comparative examples 2-7, 9, except comparative examples 1 and 8, formed snack foods. Examples 5-12 have better water and oil retention and hardness. The experimental result also shows that the meal aid in the example 1 is particularly suitable for preparing the easily-eaten food for the old with pork as the main material in the weight-lean ratio of 3:7, and the water and oil retention and hardness of the food are improved.
Compared with the easily edible food of example 6, the moisture outflow rate of comparative example 2 is very significantly increased (P < 0.01), the fat outflow rate is significantly increased (P < 0.05), which indicates that the water retention and oil retention of the easily edible food are reduced, and the hardness is very significantly increased (P < 0.01), which increases the difficulty of the elderly in chewing, and indicates that xanthan gum is helpful for improving the water retention and oil retention and reducing the hardness of the easily edible food. The experimental result also shows that the meal aid in the example 2 is particularly suitable for preparing the easily-eaten food for the old with pork as the main material in the weight-lean ratio of 3:7, and the water and oil retention and hardness of the food are improved.
The fat outflow rate of comparative example 3 was very significantly increased (P < 0.01) compared to the easy-to-eat food of example 7, and there was no significant change in the water outflow rate and hardness, indicating that the modified starch could increase the oil retention of the easy-to-eat food, and had less influence on the water retention and hardness of the easy-to-eat food. The experimental result also shows that the meal aid in the example 3 is particularly suitable for preparing the easily-eaten food for the old with pork as the main material in the weight-lean ratio of 2:8, and the water and oil retention and hardness of the food are improved.
Compared with the easy-to-eat food of example 8, the moisture outflow rate of comparative example 4 was very significantly increased (P < 0.01), the hardness was very significantly increased (P < 0.01), and the fat outflow rate was not significantly changed, indicating that psyllium husk could significantly improve the water retention and hardness of the easy-to-eat food. The experimental result also shows that the meal aid in the example 4 is particularly suitable for preparing the easily-eaten food for the old with pork as the main material in the weight-to-lean ratio of 1:9, and the water and oil retention and hardness of the food are improved.
Compared with the easy-to-eat food in example 5, the water and oil retention and hardness of example 9 are not significantly different; compared with the easy-to-eat food in example 6, the water and oil retention property and hardness of the food in example 10 are not significantly different; compared with the easy-to-eat food in example 7, the water and oil retention and hardness of example 11 are not significantly different; compared with the easy-to-eat food of example 8, the water and oil retention and hardness of example 12 are not significantly different. Thus, the performance of the above meal-aid agent for improving the water and oil retention and hardness of the food easy to eat for the elderly does not substantially vary depending on the type of food seasoning used.
The moisture egress rate and significant increase of comparative example 5 compared to the ready-to-eat food of example 9; the moisture outflow rate and hardness of comparative example 6 were significantly increased; the fat outflow rate of comparative example 7 was significantly increased, and the hardness was extremely significantly increased; comparative example 8 was not formed; the fat outflow rate and hardness of comparative example 9 were extremely significantly increased. Therefore, when one of xanthan gum, modified starch, Plantago ovata seed husk, carrageenan and konjac gum is used as a meal aid, the prepared easily-eaten food has poor effect, and the synergistic effect is generated when the several kinds of gums are compounded, so that the use requirement can be well met.
As can be seen from fig. 1, the elderly pork ready-to-eat food of example 9 has high porosity and proper hardness, while the elderly pork ready-to-eat food of comparative example 7 and comparative example 9 have low porosity and high hardness, and the elderly pork ready-to-eat food of comparative example 5 and comparative example 6 have high hardness.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components in parts by weight: 32-94 parts of xanthan gum, 0-25 parts of modified starch, 0-36 parts of psyllium husk, 0-21 parts of carrageenan and 0-16 parts of konjac glucomannan; wherein the modified starch, Plantago ovata seed husk, carrageenan and konjac gum in the meal aid are not 0 at the same time.
2. The meal aid suitable for preparing the pork ready-to-eat geriatric food according to claim 1, wherein the meal aid comprises at least one, two, three or four kinds of modified starch, psyllium husk, carrageenan and konjac gum.
3. A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components in parts by weight: 60-70 parts of xanthan gum, 21-25 parts of modified starch and 10-15 parts of konjac glucomannan; preferably, the meal aid consists of the following components in parts by weight: 62.4 parts of xanthan gum, 23.9 parts of modified starch and 13.7 parts of konjac glucomannan.
4. A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components in parts by weight: 50-62 parts of xanthan gum, 30-36 parts of Plantago ovata seed husk, 3-8 parts of konjac glucomannan and 1-5 parts of carrageenan; preferably, the meal aid consists of the following components in parts by weight: 55.3 parts of xanthan gum, 35.8 parts of Plantago ovata seed husk, 5.1 parts of konjac glucomannan and 3.8 parts of carrageenan.
5. A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components in parts by weight: 68-76 parts of xanthan gum, 13-20 parts of modified starch and 7-13 parts of carrageenan; preferably, the meal aid consists of the following components in parts by weight: 72.4 parts of xanthan gum, 16 parts of modified starch and 9.6 parts of carrageenan.
6. A meal aid suitable for preparing an elderly pork easy-to-eat food comprises the following components in parts by weight: 52-59 parts of xanthan gum, 26-31 parts of Plantago ovata forsk shell and 9-15 parts of modified starch; preferably, the meal aid consists of the following components in parts by weight: 56.8 parts of xanthan gum, 29.4 parts of Plantago ovata seed shell and 13.8 parts of modified starch.
7. The use of the meal aid of any one of claims 1-6 in the preparation of an elderly pork ready-to-eat food; preferably, when the meal-aid agent is applied, the meal-aid agent is added into the mashed pork, uniformly mixed and steamed; more preferably, the addition amount of the meal-aid agent in the easy-to-eat aged pork food is 0.4 wt% -1.5 wt%, and still more preferably 0.43 wt% -1.46 wt%.
8. An easy-to-eat senior pork food containing the meal aid of any one of claims 1 to 6; preferably, the addition amount of the meal-aid agent in the easy-to-eat aged pork food is 0.4 wt% -1.5 wt%, and more preferably 0.43 wt% -1.46 wt%.
9. A preparation method of an easy-to-eat pork food for old people comprises the following steps:
pulping pork serving as a main raw material to prepare mashed pork;
-adding a desired amount of the booster of any of claims 1-6 to the mashed pork, homogenizing;
-steaming;
preferably, the addition amount of the meal-aid agent in the easy-to-eat aged pork food is 0.4-1.5 wt%, and more preferably 0.43-1.46 wt%; and/or the presence of a gas in the gas,
the raw materials for preparing the mashed pork can also comprise cooking wine, dark soy sauce, scallion, ginger, salt, water and the like.
10. The senior pork ready-to-eat food prepared by the method of claim 9.
CN202010610727.7A 2020-06-29 2020-06-29 Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid Pending CN112704196A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1371630A (en) * 2002-02-27 2002-10-02 孙光谷 Meat ball and making method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1371630A (en) * 2002-02-27 2002-10-02 孙光谷 Meat ball and making method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
周扬等: "圆苞车前子壳粉的添加对肉饼品质的影响", 《食品科学技术学报》 *
宋华静等: "增稠剂在肉类工业中的应用", 《肉类研究》 *
陈哲敏等: "魔芋胶、卡拉胶与黄原胶复配胶的特性及在肉丸中的应用", 《中国食品添加剂》 *

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