CN112998212A - Composite food additive - Google Patents

Composite food additive Download PDF

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Publication number
CN112998212A
CN112998212A CN202011405364.XA CN202011405364A CN112998212A CN 112998212 A CN112998212 A CN 112998212A CN 202011405364 A CN202011405364 A CN 202011405364A CN 112998212 A CN112998212 A CN 112998212A
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Prior art keywords
food additive
composite food
less
particle size
additive according
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Inventor
戴中超
田大林
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Lianyungang Xidu Food Ingredients Co Ltd
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Lianyungang Xidu Food Ingredients 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—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
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/065—Microorganisms
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Dispersion Chemistry (AREA)
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  • General Chemical & Material Sciences (AREA)
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  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention discloses a composite food additive, which consists of the following raw materials in percentage by weight: 10-25% of fine carrageenan, 5-15% of konjac flour, 5-15% of flaxseed gum, 3-13% of sodium tripolyphosphate, 5-15% of sodium pyrophosphate, 25-35% of soybean protein isolate, 7-17% of potassium chloride and 1-3% of chlorella. By adopting the composite food additive, the elasticity and the taste of the meat product can be effectively improved, and the problem that the frozen meat product, particularly the bacon product, is loose and easy to break after being sliced can be effectively solved; the composite food additive has the advantages of harmlessness, small addition amount, convenience in use, safety, reliability and the like.

Description

Composite food additive
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composite food additive.
Background
In the past decades, people research a plurality of emerging preservation and encapsulation technologies, and the freezing preservation is still one of the most main modes for storing, transporting and preserving meat products so far, and plays an extremely important role in the aspect of guaranteeing the import and export trade safety of meat and meat products. The frozen meat is the edible and processing quality of modern meat and meat product processing Chinese families which have important influence on the regulation of the meat product.
At present, the refrigeration chain technology in China is still imperfect, and repeated freezing and thawing inevitably occur due to temperature fluctuation in the long-distance transportation, storage and consumption processes of refrigerated meat, and repeated freezing and thawing can cause the phenomenon of recrystallization after ice crystals in frozen muscle are melted, so that the number of the ice crystals is reduced, but the volume of a single ice crystal is increased, a cell membrane structure is punctured, a cell tissue structure is damaged, fat oxidation and protein denaturation are accelerated, and a series of problems of water loss, cold contraction, color change and deterioration, meat juice loss, nutrient loss, meat result tissue deterioration, poor eating quality and the like of meat occur.
At present, meat processing plants mostly select different types of compound food additives to solve the problems, for example, a compound water retention agent solves the water retention problem, a compound color retention agent solves the color problem, a compound antioxidant solves the storage life problem, and the like.
Disclosure of Invention
In order to solve the technical problems, the invention provides the composite food additive, which strengthens the nutritional ingredients of meat products by adding substances such as fine carrageenan, flaxseed gum, konjaku flour, chlorella and the like on the premise of keeping the original taste and color of frozen meat, and effectively avoids the overproof risk caused by the overlapping use of multiple single-function compound food additives.
The technical scheme provided by the invention is as follows:
a composite food additive comprises the following raw materials in percentage by weight: 10-25% of fine carrageenan, 5-15% of konjac flour, 5-15% of flaxseed gum, 3-13% of sodium tripolyphosphate, 5-15% of sodium pyrophosphate, 25-35% of soybean protein isolate, 7-17% of potassium chloride and 1-3% of chlorella.
Preferably, the particle size of the potassium chloride is less than 125 μm, and the content of potassium oxide is more than or equal to 62%.
Preferably, the grain size of the refined carrageenan is less than 125 μm, and the viscosity is more than or equal to 8000mpa & s.
Preferably, the konjac flour is high-quality konjac flour, the particle size is less than 150 microns, and the viscosity is more than or equal to 18000mpa & s.
Preferably, the particle size of the linseed gum is less than 125 μm, and the viscosity is more than or equal to 8000mpa & s.
Preferably, the particle size of the sodium tripolyphosphate is less than 125 μm.
Preferably, the particle size of the sodium pyrophosphate is less than 125 μm, and the pH value is 10.0-10.5.
Preferably, the particle size of the isolated soy protein is less than 150 μm, and the content of crude protein is more than or equal to 85%.
The invention provides a method for preparing the composite food additive, which comprises the following specific operation methods: weighing refined carrageenan, konjac flour, flaxseed gum, sodium tripolyphosphate, sodium pyrophosphate, isolated soy protein, potassium chloride and chlorella according to requirements; and adding the raw materials into a mixer for compounding, wherein the mixing time of the mixer is not less than 50min, and sieving the mixture through a 100-120-mesh sieve after the compounding is finished to obtain the composite food additive.
Preferably, the mixer is a twin-screw conical mixer.
The function of some of the components of the present invention will now be described in detail.
Refined Carrageenan (Carrageenan) is a hydrophilic colloid, also known as eucheuma gum, gelidium jelly, carrageenans, because Carrageenan is a hydrophilic colloid extracted from red algae seaweed such as eucheuma, gelidium, carrageenans, etc., and its chemical structure is calcium, potassium, sodium, ammonium salts of polysaccharide sulfate composed of galactose and dehydrated galactose. Can be widely used for preparing jelly. Ice cream, cake, soft candy, can, meat product, etc. In the compound material, carrageenan reacts with protein to play an emulsification role, so that emulsion is stable.
Konjaku flour (Konjac) is a hydrogel-like polysaccharide extracted from tubers of various konjaku plants. Konjak is a large family, has about hundreds of species all over the world, and has more than 30 species in China. Konjak is the only commercial crop found today that can provide glucan in large quantities. The main component of konjak is glucomannan, which not only has more than 10 amino acids and several trace elements required by human body, but also has the characteristics of low protein, low fat, high fibre, good water-absorbing property and high swelling rate.
Flaxseed gum (Linseed gum) is known as Fulang gum, flax gum. Is a powdery product prepared by using flax seeds or seed husks as raw materials and processing technologies such as extraction, concentration, refining and the like. The flaxseed gum has good foaming ability and foam stability. Has strong hydrophilicity and emulsibility. The viscosity of the aqueous solution of one percent is very high and is more than 10000mpa & s.
Sodium tripolyphosphate and sodium hexametaphosphate, in the food preparation process, are used as quality modifiers and moisture retention agents and metal chelating agents, as well as flavoring agents, PH control agents, and tissue softeners. Can be widely used in various food processing production according to the national GB2760-2011 standard.
The soybean protein isolate is a complete protein food additive produced by using low-temperature desolventized soybeans as raw materials. The isolated soy protein has a protein content of above 90%, and approximately 20 kinds of amino acids, and contains essential amino acids for human body. It is rich in nutrients, contains no cholesterol, and is one of a few varieties capable of replacing animal proteins in plant proteins.
The potassium chloride is an electrolyte balance regulator, and can form hard, but not brittle and not fragile gel in the process of being matched with the carrageenan, so that the synergistic effect of 1+1 > 2 is generated. The composite meat product additive keeps good toughness in the using process, is particularly used in the field of meat products cut into slices such as bacon and the like, has good toughness, and ensures that the meat products are not cracked or broken.
The chlorella is added into the meat product, so that the contents of protein, VC, VE, amino acid, fatty acid and other nutrient substances in the meat product are obviously increased, and 5 unsaturated fatty acids are added into the meat product, so that the meat product has better nutritional value. In addition, the addition of chlorella can also obviously inhibit lipid oxidation of sausage, so that the taste of meat products is diversified, and the meat products are endowed with characteristic flavors such as seaweed flavor and the like.
Detailed Description
The invention will now be further described with reference to specific examples.
Example 1
The invention discloses a composite food additive, which consists of the following raw materials in percentage by weight: 15% of refined carrageenan, 15% of high-quality konjac flour, 15% of flaxseed gum, 10% of sodium tripolyphosphate, 5% of sodium pyrophosphate, 25% of soybean protein isolate, 14% of potassium chloride and 1% of chlorella, wherein the particle size of the potassium chloride is 120 mu m, and the content of potassium oxide is 65%; the grain size of the refined carrageenan is 120 mu m, and the viscosity is 8000mpa & s; the grain diameter of the high-quality konjac flour is 120 mu m, and the viscosity is 18000mpa & s; the particle size of the flaxseed gum is 122 μm, and the viscosity is 8000mpa · s; the particle size of the sodium tripolyphosphate is 120 mu m; the particle size of the sodium pyrophosphate is 120 mu m, and the pH value is 10.0; the particle size of the isolated soy protein was 145 μm, and the crude protein content was 85%.
The invention provides a method for preparing a composite food additive, which comprises the following specific operation methods: weighing refined carrageenan, konjac flour, flaxseed gum, sodium tripolyphosphate, sodium pyrophosphate, isolated soy protein, potassium chloride and chlorella according to requirements; and adding the raw materials into a double-helix conical mixer for compounding, wherein the mixing time of the mixer is 60min, and after the compounding is finished, sieving the mixture through a 100-mesh sieve to obtain the composite food additive. The pH value of the prepared product at the concentration of 1 percent is 9.2 +/-0.5, the viscosity is detected by an NDJ type digital viscometer, a No. 3 rotor is adopted, the speed is 30r/min, and the viscosity is 800 +/-5 percent mpa.s at the temperature of 25 ℃.
Example 2
The invention discloses a composite food additive, which consists of the following raw materials in percentage by weight: 10% of fine carrageenan, 10% of high-quality konjac flour, 10% of flaxseed gum, 13% of sodium tripolyphosphate, 15% of sodium pyrophosphate, 33% of soybean protein isolate, 7% of potassium chloride and 2% of chlorella. Wherein, the grain diameter of the potassium chloride is 110 μm, and the content of potassium oxide is 68%; the grain diameter of the refined carrageenan is 110 mu m, and the viscosity is 8500mpa & s; the grain diameter of the high-quality konjac flour is 140 mu m, and the viscosity is 19000mpa & s; the particle size of the flaxseed gum is 120 mu m, and the viscosity is 9000mpa & s; the particle size of the sodium tripolyphosphate is 110 mu m; the particle size of the sodium pyrophosphate is 110 μm, and the pH value is 10.3; the particle size of the isolated soy protein was 140 μm and the crude protein content was 88%.
The invention provides a method for preparing a composite food additive, which comprises the following specific operation methods: weighing refined carrageenan, konjac flour, flaxseed gum, sodium tripolyphosphate, sodium pyrophosphate, isolated soy protein, potassium chloride and chlorella according to requirements; and adding the raw materials into a double-helix conical mixer for compounding, wherein the mixing time of the mixer is 70min, and after the compounding is finished, sieving the mixture through a 110-mesh sieve to obtain the composite food additive. The pH value of the prepared product at the concentration of 1 percent is 9.2 +/-0.5, the viscosity is detected by an NDJ type digital viscometer, a No. 3 rotor is adopted, the speed is 30r/min, and the viscosity is 800 +/-5 percent mpa.s at the temperature of 25 ℃.
Example 3
The invention discloses a composite food additive, which consists of the following raw materials in percentage by weight: 25% of fine carrageenan, 5% of high-quality konjac flour, 5% of flaxseed gum, 3% of sodium tripolyphosphate, 10% of sodium pyrophosphate, 32% of soybean protein isolate, 17% of potassium chloride and 3% of chlorella. Wherein, the grain diameter of the potassium chloride is 100 μm, and the content of the potassium oxide is 70%; the grain diameter of the refined carrageenan is 100 mu m, and the viscosity is 10000mpa & s; the grain diameter of the high-quality konjac flour is 100 mu m, and the viscosity is 20000mpa · s; the particle size of the flaxseed gum is 100 μm, and the viscosity is 10000mpa & s; the particle size of the sodium tripolyphosphate is 100 mu m; the particle size of the sodium pyrophosphate is 100 μm, and the pH value is 10.5; the particle size of the isolated soy protein was 135 μm, and the crude protein content was 90%.
The invention provides a method for preparing a composite food additive, which comprises the following specific operation methods: weighing refined carrageenan, konjac flour, flaxseed gum, sodium tripolyphosphate, sodium pyrophosphate, isolated soy protein, potassium chloride and chlorella according to requirements; and adding the raw materials into a double-helix conical mixer for compounding, wherein the mixing time of the mixer is 80min, and after the compounding is finished, sieving the mixture through a 120-mesh sieve to obtain the composite food additive. The pH value of the prepared product at the concentration of 1 percent is 9.2 +/-0.5, the viscosity is detected by an NDJ type digital viscometer, a No. 3 rotor is adopted, the speed is 30r/min, and the viscosity is 800 +/-5 percent mpa.s at the temperature of 25 ℃.
Measurement of Performance
The composite food additive of example 1 was applied to meat balls: mincing and chopping pork, dividing into two parts, each part is 1kg, adding 1.5% of composite food additive by total weight into one part, stirring and pickling uniformly, taking the other part 1kg as a blank control, making into meat ball, and cooking to be elastic and have good taste. Putting the mixture into a freezer for freezing, taking out the mixture after freezing for 12 hours, and cooking the mixture. Comparing the two samples, observing indexes such as loose structure, mouthfeel, elasticity, moisture and the like of the meat balls, and showing in a table 1;
TABLE 1
Figure BDA0002813921170000051
In addition, the composite food additive is applied to bacon, and the section of the prepared frozen bacon slices is not broken and not broken. And will not be described in detail herein.

Claims (10)

1. The composite food additive is characterized by comprising the following raw materials in percentage by weight: 10-25% of fine carrageenan, 5-15% of konjac flour, 5-15% of flaxseed gum, 3-13% of sodium tripolyphosphate, 5-15% of sodium pyrophosphate, 25-35% of soybean protein isolate, 7-17% of potassium chloride and 1-3% of chlorella.
2. The composite food additive according to claim 1, wherein: the grain size of the potassium chloride is less than 125 mu m, and the content of potassium oxide is more than or equal to 62 percent.
3. The composite food additive according to claim 1, wherein: the grain size of the refined carrageenan is less than 125 mu m, and the viscosity is more than or equal to 8000mpa & s.
4. The composite food additive according to claim 1, wherein: the konjak powder is high-quality konjak powder, the particle size is less than 150 mu m, and the viscosity is more than or equal to 18000mpa & s.
5. The composite food additive according to claim 1, wherein: the particle size of the linseed gum is less than 125 mu m, and the viscosity is more than or equal to 8000mpa & s.
6. The composite food additive according to claim 1, wherein: the particle size of the sodium tripolyphosphate is less than 125 μm.
7. The composite food additive according to claim 1, wherein: the particle size of the sodium pyrophosphate is less than 125 mu m, and the pH value is 10.0-10.5.
8. The composite food additive according to claim 1, wherein: the particle size of the soybean protein isolate is less than 150 mu m, and the content of crude protein is more than or equal to 85 percent.
9. A method for preparing the composite food additive of claims 1-8, which is characterized by comprising the following steps: weighing refined carrageenan, konjac flour, flaxseed gum, sodium tripolyphosphate, sodium pyrophosphate, isolated soy protein, potassium chloride and chlorella according to requirements; and adding the raw materials into a mixer for compounding, wherein the mixing time of the mixer is not less than 50min, and sieving the mixture through a 100-120-mesh sieve after the compounding is finished to obtain the composite food additive.
10. A method of compounding a food additive according to claim 9 wherein: the mixer is a double-helix conical mixer.
CN202011405364.XA 2020-12-02 2020-12-02 Composite food additive Pending CN112998212A (en)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
CN101642259A (en) * 2009-08-28 2010-02-10 南京雨润食品有限公司 Processing technology for enhancing texture of low-temperature hams
CN102150876A (en) * 2010-12-24 2011-08-17 贵州大学 Quality modifier for composite phosphate food
CN102934810A (en) * 2012-11-21 2013-02-20 汤永强 Application of chlorella in foods
CN103783554A (en) * 2012-10-31 2014-05-14 临邑县佑一品食品有限公司 Process for making low temperature ham

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
CN101642259A (en) * 2009-08-28 2010-02-10 南京雨润食品有限公司 Processing technology for enhancing texture of low-temperature hams
CN102150876A (en) * 2010-12-24 2011-08-17 贵州大学 Quality modifier for composite phosphate food
CN103783554A (en) * 2012-10-31 2014-05-14 临邑县佑一品食品有限公司 Process for making low temperature ham
CN102934810A (en) * 2012-11-21 2013-02-20 汤永强 Application of chlorella in foods

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王璐等: "小球藻营养强化香肠的营养成分、抗氧化性能以及感官特性研究", 《中国食品科学技术学会第十七届年会摘要集》, pages 518 - 519 *

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Application publication date: 20210622