CN113170825A - Preparation method of emulsified chicken oil - Google Patents
Preparation method of emulsified chicken oil Download PDFInfo
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- CN113170825A CN113170825A CN202110592584.6A CN202110592584A CN113170825A CN 113170825 A CN113170825 A CN 113170825A CN 202110592584 A CN202110592584 A CN 202110592584A CN 113170825 A CN113170825 A CN 113170825A
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- microcrystalline cellulose
- chicken
- bamboo
- emulsified
- chicken oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Abstract
The invention discloses a preparation method of emulsified chicken fat, and relates to the technical field of emulsified chicken fat. The method comprises the following steps: s1, heating and melting the chicken oil; s2, preparing a bamboo-based microcrystalline cellulose solution; s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing; s4, high-pressure micro-jet processing; and S5, filling and cooling. The invention mixes the special bamboo-based microcrystalline cellulose solution with the melted chicken fat in proportion, and repeatedly processes the mixture through high-pressure microjet treatment with specific process parameters after high-speed shearing and homogenization, so that the chicken fat is dispersed into fine oil drops, and the microcrystalline cellulose is adsorbed on the surface of the chicken fat particles, thereby achieving better emulsification effect.
Description
Technical Field
The invention relates to the technical field of emulsified chicken oil, in particular to a preparation method of emulsified chicken oil.
Background
The processing of the emulsified meat product mainly comprises coating fat in meat paste by protein with emulsifying property, dispersing the fat in the meat paste, and thus the fat can be fixed in tissues by a protein gel network in the heating process, the traditional emulsified meat product mostly uses fat meat as a fat raw material, if the process formula is improper, the quality defects of poor emulsifying effect, serious oil and water loss during heating and cooking, poor product tissue state and the like are easily caused, before the materials are chopped and mixed, the fat is coated by the protein for emulsification, so that the dispersibility and the emulsibility of the fat in the meat paste can be improved and enhanced, and the cooking loss in the processing process of the product, the cooking of the product and the like is reduced.
At present, studies on the application of vegetable oil to an emulsion-type meat product by emulsification have been started, but there are only few reports on the use of animal fat in a coagulated state in emulsification of an emulsion-type meat product. The emulsified oil and fat used for the production of emulsified meat products usually uses protein as an emulsifier, and the protein is coated on the surface of dispersed oil drops by methods such as high-speed shearing, ultrasonic auxiliary treatment, high-pressure microjet and the like to form stable emulsion. Researches show that pickering emulsions prepared by taking solid particles such as cellulose as an emulsifier have proved to have better stability and are gradually used in various industries, pickering emulsions of vegetable oil in the food industry are also applied to ice cream, but pickering emulsions of animal oil such as chicken oil prepared by taking solid particles such as cellulose as an emulsifier for emulsified meat products have been researched, aiming at the characteristics of high melting point, poor dispersibility and difficult emulsification of the chicken oil, a microcrystalline cellulose solution is prepared by a specific method to be used as an emulsifier, the mixture of the microcrystalline cellulose solution and melted lard is combined by high-speed shearing and multiple times of high-pressure micro-jet treatment, a processing method of the emulsified chicken oil is explored, and the emulsified chicken oil is used for processing the emulsified meat products and can remarkably reduce the cooking loss of the emulsified meat products.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of emulsified chicken oil, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of emulsified chicken oil comprises the following steps:
s1, heating and melting chicken fat: heating the refined condensed solid chicken oil to 50 ℃ for melting;
s2, preparing a bamboo-based microcrystalline cellulose solution: adding bamboo-based microcrystalline cellulose into water, mixing and dispersing uniformly, adjusting the pH of the solution to 6.0, and heating to 50 ℃ to obtain a bamboo-based microcrystalline cellulose solution;
s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing: mixing the bamboo-based microcrystalline cellulose solution obtained in the step S2 with the chicken oil obtained in the step S1 to obtain a required mixture, wherein the mixture is an emulsion;
s4, high-pressure micro-jet treatment: processing the primary emulsion obtained in the step S3 in high-pressure micro-jet equipment to prepare a required emulsified chicken oil material;
s5, filling and cooling: and (5) filling the emulsified chicken oil material obtained in the step (S4) into a packaging container, and cooling to obtain the emulsified chicken oil product.
Further optimizing the technical scheme, the content of the bamboo-based microcrystalline cellulose in the step S2 is 0.8-1.0%.
Further optimizing the technical scheme, the solution prepared in the step S2 is prepared into the bamboo-based microcrystalline cellulose solution by adopting an internal cutting type homogenizer at the condition of 5000 r/min.
Further optimizing the technical scheme, the mixture prepared in the step S3 is homogenized for 1min by adopting an internal cutting type homogenizer under the condition of 10000r/min to prepare a primary emulsion.
Further optimizing the technical scheme, the adding amount of the chicken oil in the step S3 is 40-60%.
Further optimizing the technical solution, the pressure parameter of the high pressure micro-jet processing device in step S4 is set to be 60-100 MP.
Further optimizing the technical scheme, in the step S4, the high-pressure micro-jet processing is repeated for 2-3 times on the condition of 60-100MP on the material after the high-pressure micro-jet processing.
Compared with the prior art, the invention provides a preparation method of emulsified chicken oil, which has the following beneficial effects:
1. the invention relates to a preparation method of emulsified chicken oil, which comprises the steps of mixing a special bamboo-based microcrystalline cellulose solution with molten chicken oil according to a proportion, shearing at a high speed, homogenizing, and repeatedly treating by high-pressure microjet treatment with specific process parameters to disperse the chicken oil into fine oil drops, wherein microcrystalline cellulose is adsorbed on the surfaces of chicken oil particles to achieve a better emulsification effect.
2. The preparation method of the emulsified chicken oil reduces the particle size of oil drops through high-speed shearing homogenization treatment, disperses bamboo-based microcrystalline cellulose in a water phase, fully mixes the chicken oil phase and the water phase, adsorbs part of the bamboo-based microcrystalline cellulose on the surfaces of the oil drops, further refines oil drop particles through multiple high-pressure micro-jet treatment, enhances the adsorption capacity of the microcrystalline cellulose on the surfaces of the oil drop particles, and enables the microcrystalline cellulose to achieve the optimal emulsification effect; the emulsified chicken oil produced by the method replaces fat meat to be used for processing the emulsified meat product, the cooking loss of the emulsified meat product can be obviously reduced, and compared with the chicken oil directly used, the cooking loss in the preparation of chicken meat emulsion gel is reduced by more than 5%.
Drawings
FIG. 1 is a schematic flow chart of a preparation method of emulsified chicken oil provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: referring to fig. 1, the invention discloses a preparation method of emulsified chicken oil, in this embodiment, 500g of chicken oil is adopted, and the processing method of the emulsified chicken oil of the invention is used for processing, and the method comprises the following steps:
s1, heating and melting chicken fat: heating the refined condensed solid chicken oil to 50 ℃ for melting;
s2, preparing a bamboo-based microcrystalline cellulose solution: adding 0.8% of bamboo-based microcrystalline cellulose into water, mixing and dispersing uniformly, adjusting the pH of the solution to 6.0, heating to 50 ℃, and preparing the prepared solution into a bamboo-based microcrystalline cellulose solution by adopting an internal cutting type homogenizer at the condition of 5000 r/min;
s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing: mixing the bamboo-based microcrystalline cellulose solution obtained in the step S2 with the chicken oil obtained in the step S1, wherein the adding amount of the chicken oil obtained in the step S1 is 50%, and homogenizing the mixture for 1min at 10000r/min by adopting an internal cutting type homogenizer to prepare a primary emulsion;
s4, high-pressure micro-jet treatment: processing the primary emulsion obtained in the step S3 in high-pressure micro-jet equipment, setting the pressure parameter of the high-pressure micro-jet equipment to be 80MP, and repeating the high-pressure micro-jet processing on the material subjected to the high-pressure micro-jet processing for 2 times under the condition of 80 MP;
s5, filling and cooling: and (5) filling the emulsified chicken oil material obtained in the step (S4) into a packaging container, and cooling to obtain the emulsified chicken oil product.
Determination and comparison of cooking loss:
1) the preparation method of the chicken paste gel comprises the following steps:
thawing chicken breast, removing skin and fat and excessive connective tissue, and cutting. Then, primarily chopping chicken by using a meat grinder, wherein the preparation of the pork emulsion gel is divided into two groups according to different additives: (1) adding chicken oil, weighing 200g of meat paste, adding chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl; (2) adding emulsified chicken oil, weighing 200g of meat paste, adding emulsified chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl.
Stirring the two groups of minced meat for 1min by using a high-speed homogenizer (10000r/min), putting the stirred minced pork into a centrifugal tube, centrifuging for ten minutes at the temperature of 4 ℃ at 2000r/min to ensure that the minced meat put into the centrifugal tube is stacked more compactly, then putting the centrifugal tube into a water bath kettle at 40 ℃ for heating and heat preservation for 30min, then transferring the centrifugal tube into a water bath kettle at 85 ℃ for water bath for 20min, taking out the centrifugal tube, quickly putting the centrifugal tube into ice water for cooling, then putting the cooled centrifugal tube into a refrigerator at 4 ℃ for cold storage, preparing 3 parallel samples by using minced meat gel of each different addition group, and averaging the measurement results.
2) The method for measuring the cooking loss of the chicken meat paste gel comprises the following steps:
recording the weight of a dry and clean centrifugal tube as m, recording the weight of m before the pork paste gel is treated as m1, recording the weight of the pork paste gel after cooking as m2, sealing the pork paste, performing water bath treatment in a water bath kettle at 85 ℃, performing water bath treatment on the pork paste gel for 20min after the central temperature of the pork paste gel reaches 75 ℃, then quickly transferring the pork paste gel to ice for cooling, sucking water on the surface of the pork paste gel by using water absorption paper when the temperature reaches room temperature, and calculating the cooking loss according to the following formula: percent cooking loss ═ x 100% (m1-m2/m1-m)
The cooking loss in the preparation of chicken emulsion gel was reduced by 5.8% in group (2) with the addition of emulsified chicken oil, compared to group (1) with the direct use of chicken oil.
Example two: referring to fig. 1, the invention discloses a preparation method of emulsified chicken oil, in this embodiment, 500g of chicken oil is adopted, and the processing method of the emulsified chicken oil of the invention is used for processing, and the method comprises the following steps:
s1, heating and melting chicken fat: heating the refined condensed solid chicken oil to 50 ℃ for melting;
s2, preparing a bamboo-based microcrystalline cellulose solution: adding 0.8% of bamboo-based microcrystalline cellulose into water, mixing and dispersing uniformly, adjusting the pH of the solution to 6.0, heating to 50 ℃, and preparing the prepared solution into a bamboo-based microcrystalline cellulose solution by adopting an internal cutting type homogenizer at the condition of 5000 r/min;
s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing: mixing the bamboo-based microcrystalline cellulose solution obtained in the step S2 with the chicken oil obtained in the step S1, wherein the adding amount of the chicken oil obtained in the step S1 is 40%; homogenizing the mixture with an internal cutting homogenizer at 10000r/min for 1min to obtain primary emulsion;
s4, high-pressure micro-jet treatment: processing the primary emulsion obtained in the step S3 in a high-pressure micro-jet device, setting the pressure parameter of the high-pressure micro-jet device to be 100MP, and repeating the high-pressure micro-jet processing on the material subjected to the high-pressure micro-jet processing for 2 times under the condition of 100 MP;
s5, filling and cooling: and (5) filling the emulsified chicken oil material obtained in the step (S4) into a packaging container, and cooling to obtain the emulsified chicken oil product.
Determination and comparison of cooking loss:
1) the preparation method of the chicken paste gel comprises the following steps:
thawing chicken breast, removing skin and fat and excessive connective tissue, and cutting. Then, primarily chopping chicken by using a meat grinder, wherein the preparation of the pork emulsion gel is divided into two groups according to different additives: (1) adding chicken oil, weighing 200g of meat paste, adding chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl; (2) adding emulsified chicken oil, weighing 200g of meat paste, adding emulsified chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl.
The two groups of meat paste are stirred for 1min by a high-speed homogenizer (10000 r/min). Putting the stirred minced pork into a centrifugal tube, centrifuging for ten minutes at 2000r/min and 4 ℃ to ensure that the minced pork put into the centrifugal tube is stacked more tightly, then putting the centrifugal tube into a water bath kettle at 40 ℃ for heating and heat preservation for 30 minutes, then transferring the centrifugal tube into a water bath kettle at 85 ℃ for water bath for 20 minutes, taking out the centrifugal tube, quickly putting the centrifugal tube into ice water for cooling, putting the cooled centrifugal tube into a refrigerator at 4 ℃ for cold storage, preparing 3 parallel samples for each different added group of minced pork gel, and averaging the measurement results.
2) The method for measuring the cooking loss of the chicken meat paste gel comprises the following steps:
recording the weight of a dry and clean centrifugal tube as m, recording the weight of m before the pork paste gel is treated as m1, recording the weight of the pork paste gel after cooking as m2, sealing the pork paste, performing water bath treatment in a water bath kettle at 85 ℃, performing water bath treatment on the pork paste gel for 20min after the central temperature of the pork paste gel reaches 75 ℃, then quickly transferring the pork paste gel to ice for cooling, sucking water on the surface of the pork paste gel by using water absorption paper when the temperature reaches room temperature, and calculating the cooking loss according to the following formula:
percent cooking loss ═ x 100% (m1-m2/m1-m)
The cooking loss in the preparation of chicken emulsion gel was reduced by 5.6% in group (2) with the addition of emulsified chicken oil, compared to group (1) with the direct use of chicken oil.
Example three: referring to fig. 1, the invention discloses a preparation method of emulsified chicken oil, in this embodiment, 500g of chicken oil is adopted, and the processing method of the emulsified chicken oil of the invention is used for processing, and the method comprises the following steps:
s1, heating and melting chicken fat: heating the refined condensed solid chicken oil to 50 ℃ for melting;
s2, preparing a bamboo-based microcrystalline cellulose solution: adding 1.0% of bamboo-based microcrystalline cellulose into water, mixing and dispersing uniformly, adjusting the pH of the solution to 6.0, heating to 50 ℃, and preparing the prepared solution into a bamboo-based microcrystalline cellulose solution by adopting an internal cutting type homogenizer at the condition of 5000 r/min;
s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing: mixing the bamboo-based microcrystalline cellulose solution obtained in the step S2 with the chicken oil obtained in the step S1, wherein the adding amount of the chicken oil obtained in the step S1 is 60%, and homogenizing the mixture for 1min at 10000r/min by adopting an internal cutting type homogenizer to prepare a primary emulsion;
s4, high-pressure micro-jet treatment: processing the primary emulsion obtained in the step S3 in high-pressure micro-jet equipment, setting the pressure parameter of the high-pressure micro-jet equipment to be 80MP, and repeating the high-pressure micro-jet processing of the material subjected to the high-pressure micro-jet processing for 3 times under the condition of 80 MP;
s5, filling and cooling: and (5) filling the emulsified chicken oil material obtained in the step (S4) into a packaging container, and cooling to obtain the emulsified chicken oil product.
Determination and comparison of cooking loss:
1) the preparation method of the chicken paste gel comprises the following steps:
thawing chicken breast, removing skin and fat and excessive connective tissue, and cutting. Then, primarily chopping chicken by using a meat grinder, wherein the preparation of the pork emulsion gel is divided into two groups according to different additives: (1) adding chicken oil, weighing 200g of meat paste, adding chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl; (2) adding emulsified chicken oil, weighing 200g of meat paste, adding emulsified chicken oil accounting for 20% of the weight of the meat paste, and adding 1.5% of NaCl.
The two groups of meat paste are stirred for 1min by a high-speed homogenizer (10000 r/min). Putting the stirred minced pork into a centrifugal tube, centrifuging for ten minutes at 2000r/min and 4 ℃ to ensure that the minced pork put into the centrifugal tube is stacked more tightly, then putting the centrifugal tube into a water bath kettle at 40 ℃ for heating and heat preservation for 30 minutes, then transferring the centrifugal tube into a water bath kettle at 85 ℃ for water bath for 20 minutes, taking out the centrifugal tube, quickly putting the centrifugal tube into ice water for cooling, putting the cooled centrifugal tube into a refrigerator at 4 ℃ for cold storage, preparing 3 parallel samples for each different added group of minced pork gel, and averaging the measurement results.
2) The method for measuring the cooking loss of the chicken meat paste gel comprises the following steps:
recording the weight of a dry and clean centrifugal tube as m, recording the weight of m before the pork paste gel is treated as m1, recording the weight of the pork paste gel after cooking as m2, sealing the pork paste, performing water bath treatment in a water bath kettle at 85 ℃, performing water bath treatment on the pork paste gel for 20min after the central temperature of the pork paste gel reaches 75 ℃, then quickly transferring the pork paste gel onto ice for cooling, and sucking water on the surface of the pork paste gel by using water absorption paper when the temperature reaches room temperature. The cooking loss is calculated according to the following formula:
percent cooking loss ═ x 100% (m1-m2/m1-m)
The cooking loss in the preparation of chicken emulsion gel was reduced by 6.2% in group (2) with the addition of emulsified chicken oil, compared to group (1) with the direct use of chicken oil.
And (4) judging the standard: through comparison of the three embodiments, the embodiment three with the best effect is the embodiment three, so that the embodiment three is selected as the best embodiment, and the specific change of the amount also belongs to the protection scope of the technical scheme.
The invention has the beneficial effects that: the invention relates to a preparation method of emulsified chicken oil, which comprises the steps of mixing a special bamboo-based microcrystalline cellulose solution with molten chicken oil in proportion, shearing the mixture at a high speed to make the mixture uniform, and repeatedly treating the mixture by high-pressure microjet treatment with specific technological parameters to disperse the chicken oil into fine oil drops and adsorb the microcrystalline cellulose on the surfaces of chicken oil particles, so as to achieve a better emulsification effect, wherein the emulsified chicken oil processed by the method is suitable for being used as an oil ingredient for processing emulsified meat products; the invention reduces the grain size of oil drops through high-speed shearing homogenization treatment and disperses bamboo-based microcrystalline cellulose in a water phase, so that chicken oil phase and the water phase are mixed fully and part of the bamboo-based microcrystalline cellulose is adsorbed on the surfaces of the oil drops, oil drop particles are further refined through multiple times of high-pressure micro-jet treatment, the adsorption quantity of the microcrystalline cellulose on the surfaces of the oil drop particles is enhanced, and the microcrystalline cellulose achieves the optimal emulsification effect; the emulsified chicken oil produced by the method replaces fat meat to be used for processing the emulsified meat product, the cooking loss of the emulsified meat product can be obviously reduced, and compared with the chicken oil directly used, the cooking loss in the preparation of chicken meat emulsion gel is reduced by more than 5%.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation method of emulsified chicken oil is characterized by comprising the following steps: the method comprises the following steps:
s1, heating and melting chicken fat: heating the refined condensed solid chicken oil to 50 ℃ for melting;
s2, preparing a bamboo-based microcrystalline cellulose solution: adding bamboo-based microcrystalline cellulose into water, mixing and dispersing uniformly, adjusting the pH of the solution to 6.0, and heating to 50 ℃ to obtain a bamboo-based microcrystalline cellulose solution;
s3, mixing the bamboo-based microcrystalline cellulose solution with chicken fat, and homogenizing: mixing the bamboo-based microcrystalline cellulose solution obtained in the step S2 with the chicken oil obtained in the step S1 to obtain a required mixture, wherein the mixture is an emulsion;
s4, high-pressure micro-jet treatment: processing the primary emulsion obtained in the step S3 in high-pressure micro-jet equipment to prepare a required emulsified chicken oil material;
s5, filling and cooling: and (5) filling the emulsified chicken oil material obtained in the step (S4) into a packaging container, and cooling to obtain the emulsified chicken oil product.
2. The method as claimed in claim 1, wherein the content of the bamboo-based microcrystalline cellulose in step S2 is 0.8-1.0%.
3. The method as claimed in claim 1, wherein the solution prepared in step S2 is prepared into a bamboo-based microcrystalline cellulose solution by an internal cutting homogenizer at 5000 r/min.
4. The method of claim 1, wherein the mixture obtained in step S3 is homogenized for 1min at 10000r/min by an internal cutting homogenizer to obtain a primary emulsion.
5. The method as claimed in claim 1, wherein the amount of chicken oil added in step S3 is 40-60%.
6. The method as claimed in claim 1, wherein the pressure parameter of the high pressure micro-jet processing device in step S4 is set to 60-100 MP.
7. The method as claimed in claim 1, wherein the step S4 is performed by repeating the high pressure micro-jet treatment for 2-3 times under the condition of 60-100 MP.
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2021
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| US4867986A (en) * | 1987-07-17 | 1989-09-19 | Pharmachem Laboratories, Inc. | Dry stabilized microemulsified omega-three acid-containing oils |
| US6444242B1 (en) * | 1992-07-06 | 2002-09-03 | Danochemo A/S | Microencapsulated oil or fat product |
| JPH06245736A (en) * | 1993-02-25 | 1994-09-06 | Snow Brand Food Co Ltd | New frozen chicken product and its preparation |
| JP2010068772A (en) * | 2008-09-19 | 2010-04-02 | Yokohama Yushi Kogyo Kk | O/w type emulsion composition for processing chicken and method for producing processed chicken food |
| CN102293260A (en) * | 2011-08-22 | 2011-12-28 | 广东康富来药业有限公司 | Inclusion method for fish oil |
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Application publication date: 20210727 |