CN116473218A - 一种三赞胶复配乳化剂的制备方法及其应用 - Google Patents
一种三赞胶复配乳化剂的制备方法及其应用 Download PDFInfo
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Abstract
本发明涉及一种三赞胶复配乳化剂的制备，其组成成分及重量份数如下：三赞胶0.3‑0.9份，壳聚糖0.1‑0.3份，磷酸盐0.05‑0.2份，乳清蛋白0.05‑0.2份。三赞胶复配乳化剂在肉制品中的添加量为0.2‑0.5％。本发明提供的三赞胶复配乳化剂分散性好，能够快速溶解在冷水中，将三赞胶复配乳化剂应用在肉制品中，能提高肉制品的乳化特性以及弹性、凝胶强度和持水性。
Description
技术领域
本发明属于食品技术领域，尤其是一种三赞胶复配乳化剂的制备方法及其应用。
背景技术
肉类是人们饮食的重要组成部分，肉制品包括香肠、火腿、肉丸等，其中香肠作为主要的肉类制品，具有食用便利、风味独特等优点，深受消费者欢迎。传统香肠制备过程中动物脂肪是主要的原料之一，脂肪能参与形成稳定的肉乳化体系、改善风味和取得理想的口感。在香肠生产中常添加乳化剂使配料充分乳化，防止脂肪离析，而且还能提高香肠的持水性，防止析水，避免冷却收缩和硬化，使香肠更具弹性。但香肠中过量的动物脂肪对人体健康不利，脂肪中的饱和脂肪酸和胆固醇含量高，过量食用容易导致肥胖症和心脑血管疾病等。因此，如何在保证香肠品质和口感的前提下，降低动物脂肪的比例成为香肠制备的热点问题，将天然多糖添加到香肠中，可以赋予产品良好的感官品质，还可满足消费者对天然食品添加剂、低热量、低脂肪肉制品的诉求。
三赞胶是一种微生物合成的天然多糖，目前已被批准用于肉灌肠类产品中，用于改善产品的感官品质和稳定性。通过检索，发现三赞胶在肉制品中应用的相关专利公开文献：一种用于香肠的复配增稠剂(CN201910174447.3)，将三赞胶与魔芋胶、卡拉胶等复配后制备得到复配增稠剂，可以增加鱼糜制品的硬度与组织的紧密性，使其在加工时外观不凹陷，加工后保湿性良好，冷冻和解冻下凝胶均能保持稳定且不会产生老化现象。一种用于香肠的复配增稠剂(CN201910174503.3)，将三赞胶与魔芋粉、海藻酸钠等复配制备了用于香肠的复配增稠剂，可以增强香肠保水保油的能力并提高肠身弹力，使香肠内部更为紧密，以增加保存时间，防止香肠出现肠衣破裂、切面气孔多的质量问题。一种提高肉制品质构与乳化特性的复配增稠剂及其制备方法和应用(CN201910278961.1)，将三赞胶、透明质酸钠、黄原胶等混合得到复配增稠剂，在肉制品的生产过程中使用该复配增稠剂，能使配料充分乳化、均匀混合，防止脂肪离析，提高保水性和硬度，改善组织形态。
通过比对，本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明的目的在于克服现有技术中三赞胶配料溶解困难的不足之处，提供一种三赞胶复配乳化剂，以及在肉灌肠等肉制品中的应用和方法。
本发明解决技术问题所采用的技术方案是：
三赞胶复配乳化剂的制备方法及其应用。
一种用于肉制品的三赞胶复配乳化剂，含有如下成分及重量份数：
三赞胶0.3-0.9份，壳聚糖0.1-0.3份，磷酸盐0.05-0.2份，乳清蛋白0.05-0.2份。
进一步地，所述磷酸盐为三聚磷酸钠、聚偏磷酸钾、磷酸氢二钠、磷酸二氢钠、磷酸三钠、磷酸三钾、磷酸二氢钾、磷酸氢二钾中的一种或两种以上的混合物。
一种如上所述的用于肉制品的三赞胶复配乳化剂的制备方法，步骤如下：
三赞胶复配乳化剂的配制溶解，将三赞胶和壳聚糖粉末混合均匀，按三赞胶0.3-0.9％的质量体积百分比和壳聚糖0.1-0.3％的质量体积百分比加入水中，按比例加入磷酸盐和乳清蛋白，搅拌5-30min，溶解得复配乳化剂料液。
提高肉制品乳化与质构特性的复配乳化剂的应用方法，肉制品中所述三赞胶复配乳化剂的添加量为0.2-0.5％。
本发明取得的优点和积极效果为：
1、本发明提供的三赞胶复配乳化剂分散性好，能够快速溶解在冷水中。
2、本发明提供的三赞胶复配乳化剂应用在肉制品中，能提高肉制品的乳化特性以及弹性、凝胶强度和持水性。
具体实施方式
下面详细叙述本发明的实施例，需要说明的是，本实施例是叙述性的，不是限定性的，不能以此限定本发明的保护范围。
本发明中所使用的原料，如无特殊说明，均为常规的市售产品；本发明中所使用的方法，如无特殊说明，均为本领域的常规方法。
实施例1：
三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.9％，壳聚糖0.1％，磷酸二氢钾0.1％，乳清蛋白0.1％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，20min后得到完全溶解的复配乳化剂料液。三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.9％，磷酸二氢钾0.1％，乳清蛋白0.1％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，9.5h后得到完全溶解的复配乳化剂料液。
实施例2：
三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.3％，壳聚糖0.1％，磷酸二氢钾0.1％，乳清蛋白0.1％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，5min后得到完全溶解的复配乳化剂料液。同等条件下，体积百分比0.3％的三赞胶溶于水，1.5h后完全溶解。
实施例3：
按以下步骤制备香肠，原料猪肉腌制→斩拌→灌肠→排气→封口→煮制杀菌→成品，在斩拌过程中加入0.2％的三赞胶复配乳化剂。三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.3％，壳聚糖0.1％，三聚磷酸钠0.05％，乳清蛋白0.05％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，5min后得到完全溶解的复配乳化剂料液。将香肠切为长度2cm的小段，使用TA-XTplus物性测试仪测定样品的弹性和凝胶强度，采用TPA模式，测前速度1mm/sec，测中速度1mm/sec，测后速度1mm/sec，触发力为5g，应变为50％，时间5s，探头为p/35。持水性的测定方法为：将香肠样品切成3mm厚的薄片，精确称量(2.0000土0.0001)g，记为M1，用滤纸包裹样品，放入离心机中2000×g的条件下15℃离心10min，离心后立即去掉滤纸，精确称取样品质量M2，持水性％＝M2/M1×100％。测定香肠样品的弹性为0.63，凝胶强度为1177g，持水性为90.1％。
实施例4：
按以下步骤制备香肠，原料猪肉腌制→斩拌→灌肠→排气→封口→煮制杀菌→成品，在斩拌过程中加入0.5％的三赞胶复配乳化剂。三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.9％，壳聚糖0.2％，磷酸氢二钠0.2％，乳清蛋白0.2％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，15min后得到完全溶解的复配乳化剂料液。测定香肠样品的弹性为0.78，凝胶强度为3976g，持水性为93.0％。
实施例5：
按以下步骤制备香肠，原料猪肉腌制→斩拌→灌肠→排气→封口→煮制杀菌→成品，在斩拌过程中加入0.5％的三赞胶复配乳化剂。三赞胶复配乳化剂的配制溶解，按照质量体积百分比三赞胶0.9％，壳聚糖0.3％，三聚磷酸钠0.05％，磷酸氢二钾0.1％，乳清蛋白0.2％加入15℃的水中，搅拌均匀，置于100r/min的摇床上15℃震荡溶解，15min后得到完全溶解的复配乳化剂料液。测定香肠样品的弹性为0.89，凝胶强度为4571g，持水性为93.6％。
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例所公开的内容。
Claims (3)
1.一种三赞胶复配乳化剂的制备方法及其应用，其特征在于：含有如下成分及重量份数如下：
三赞胶0.3-0.9份，壳聚糖0.1-0.3份，磷酸盐0.05-0.2份，乳清蛋白0.05-0.2份。
2.根据权利要求1所述的三赞胶复配乳化剂，其特征在于：所述所述磷酸盐为三聚磷酸钠、聚偏磷酸钾、磷酸氢二钠、磷酸二氢钠、磷酸三钠、磷酸三钾、磷酸二氢钾、磷酸氢二钾中的一种或两种以上的混合物。
3.根据权利要求1所述的三赞胶复配乳化剂，其特征在于：肉制品中所述三赞胶复配乳化剂的添加量为0.2-0.5％。
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