Application of modified albumen powder in ham sausage

A technology of gluten powder and ham sausage, which is applied in application, food preparation, food science, etc., can solve the problems of ineffective effect, poor water holding capacity and oil holding capacity, and limited use fields, etc., so as to improve emulsification and gelation , Improve water holding capacity and oil holding capacity, and ensure quality effect

Inactive Publication Date: 2008-04-23
河南莲花集团技术开发公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing of meat products, due to the poor water-holding and oil-holding properties of gluten, the functional effect of gluten as a protein additive is not obvious, which limits the field of use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Ham sausage formula: pig lean meat 40%, pig fat 22%, corn starch 6%, ice water 25%, modified gluten 2%, red yeast rice liquid 1%, salt 2%, carrageenan 1%, The other 1%.

[0013] The preparation method of the gluten powder is as follows: the gluten powder is formulated into an 11% suspension, added with a trace of lactic acid, homogenized, the slurry is heated by a jet system, the temperature is controlled at 136°C, the pipeline is maintained for 32 seconds, after processing The suspension is vacuum flashed and cooled to 40°C, and then spray-dried.

Embodiment 2

[0015] Ham sausage formula: pig lean meat 40%, pig fat 21%, corn starch 6%, ice water 25%, modified gluten 3%, red yeast red liquid 1%, salt 2%, carrageenan 1%, The other 1%.

[0016] The preparation method of the gluten powder is as follows: the gluten powder is formulated into a 12% suspension, added with a trace of lactic acid, homogenized, the slurry is heated by a jet system, the temperature is controlled at 140°C, the pipeline is maintained for 34 seconds, and after processing The suspension is vacuum flashed and cooled to 42°C, and then spray-dried.

Embodiment 3

[0017] Example 3: Ham sausage formula: pork lean 40%, pork fat 20%, corn starch 6%, ice water 25%, modified gluten 4%, red yeast red liquid 1%, salt 2%, caramel Glue 1%, other 1%.

[0018] The preparation method of the gluten powder is as follows: formulate the gluten powder into a 13% suspension, add a trace of lactic acid, homogenize, and heat the slurry with a jet system, control the temperature at 149°C, and maintain the pipeline for 36 seconds. After processing The suspension is vacuum flashed and cooled to 45°C, and then spray-dried.

[0019] The preparation process of ham sausage in the above embodiments is:

[0020] 1. Raw meat selection: Use fresh and frozen meat that has passed veterinary hygiene inspections as raw materials. PSE and DFD meat are strictly prohibited. The temperature in the operating room should be below 15°C.

[0021] 2. Cutting and cutting: remove the skin of pork, trim and cut off tendons, muscle membranes, broken bones, cartilage, congestion, lymph, a...

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PUM

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Abstract

The present invention is the application of modified albumen powder in ham sausage, and ham sausage contains modified albumen powder in 2-4 wt%. The preparation process of the modified albumen powder includes the steps of: compounding suspension with albumen powder, adding small amount of lactic acid, homogenizing, heating in jetting system, maintaining in pipeline for certain time, vacuum flash evaporating to cool suspension and spray drying. Through the functional modification, the modified albumen powder has obviously raised swelling property, emulsifying property and gelatination property, improved water and oil holding property, so that it may be used in ham sausage to ensure quality of ham sausage, raise flexibility, slender and chewing feeling and prolong the shelf life.

Description

Technical field [0001] The present invention relates to the application of modified gluten powder, in particular to the application of modified gluten powder in ham sausage. Background technique [0002] For a long time, soy protein isolate has been widely used as an additive in the production process of ham sausages, but soy protein isolate has a beany flavor, which affects the taste of ham sausages and has a poor chewiness. In addition, the cost of soy protein isolate is relatively high, which increases the production cost of ham sausage. Gluten, also known as active gluten flour, is a high-protein polymer directly separated from wheat. It is composed of gliadin and gluten. It is a high-quality plant protein resource with a wide range of sources. It is used as a pure natural product in the flour industry. Additives have been widely used and can produce various foods that integrate nutrition, health care and convenience. However, in the processing of meat products, gluten is not...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/176A23L1/318A23L7/157A23L13/70
Inventor 黄继红潘守前王新春王旭东卢训胡晓平田晓燕张顺堂
Owner 河南莲花集团技术开发公司
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