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Preparation method of low-fat meat balls

A meatball, fat technology, applied in food preparation, food ingredients as taste improver, food science and other directions, to achieve high nutritional value, high elasticity and hardness, and the effect of deepening development and utilization

Active Publication Date: 2015-09-02
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of the compound gel of sodium alginate and gellan gum as a fat substitute

Method used

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  • Preparation method of low-fat meat balls
  • Preparation method of low-fat meat balls
  • Preparation method of low-fat meat balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Gellan gum addition test—the ratio of sodium alginate to gellan gum affects the properties of the compound gel. The mass fraction of sodium alginate is 1%, the dissolution temperature is 60°C, the mass fraction of calcium carbonate is 0.3%, the mass fraction of gluconolactone is 0.6%, and the gelation temperature is 4°C.

[0025] Depend on figure 1 It can be seen that adding gellan gum can increase the gel hardness of the gel system and reduce the gel elasticity. When the amount of gellan gum added was 0.1%, the hardness of the compound gel increased by 103g compared with the control, and the gel elasticity did not decrease significantly. The water retention of the compound gel was further improved after adding gellan gum, and the cooking loss rate was significantly reduced. When the amount of gellan gum added was 0.1%, compared with the control, the gel water retention increased by 6g, and the cooking loss rate decreased by 2.46%.

Embodiment 2

[0027] Dynamic rheology test - evaluate the structural stability of the compound gel by measuring the elastic modulus (G') and gelation temperature at different temperatures.

[0028] Depend on figure 2 It can be seen that the mass fraction of gellan gum affects the elastic modulus of the compound gel at 65°C and 25°C, the gelling temperature and the elastic modulus at the gelling temperature. And with the increase of the proportion of gellan gum, the transition temperature and G'gelling increase significantly. When the mass fraction of gellan gum was 0.1%, G′65℃ and gelling temperature increased most significantly, increasing by 50.2% and 6.9%, respectively. This shows that there is an interaction between sodium alginate and gellan gum.

[0029] The recoverable deformation γm and non-recoverable deformation γt of the composite gel were affected by adding gellan gum. With the increase of the mass fraction of gellan gum, the range of strain recovery of the compound gel decr...

Embodiment 3

[0031] Fat replacement test - the amount of fat replacement in the compound gel affects the gel properties of low-fat meatballs.

[0032] Depend on image 3 It can be seen that with the increase of the fat replacement amount of the compound gel, the hardness, chewiness and elasticity of the low-fat meatballs all showed a trend of first increasing and then decreasing. When the fat replacement amount of the compound gel is below 60%, the hardness, chewiness and elasticity of the meatballs are significantly improved, and the texture of the meatballs is significantly improved; when the replacement amount exceeds 60%, the hardness and chewiness of the meatballs are low for comparison.

[0033] When the fat replacement amount of the compound gel was 40%-60%, the freeze-thaw loss and cooking loss after freeze-thaw of low-fat meatballs were significantly reduced, and the water retention was significantly enhanced. When the replacement amount of the compound gel exceeded 60%, the fre...

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Abstract

The invention discloses a preparation method of low-fat meat balls. The preparation method comprises the steps of blending raw materials, chopping, molding and cooking. Compound gel containing sodium alginate and gellan gum is prepared, wherein the ratio of sodium alginate to gellan gum is 1 to 10; in the chopping process, the ground compound gel is fed into the meat balls for replacing part of fat meat. The gellan gum has high tolerance for high temperature, thus being capable of enabling the meat balls to have high elasticity and hardness in the cooking process. The compound gel can be used for replacing 60% of fat meat in the meat balls, so that the fat content in the meat balls is effectively reduced. Compared with the method of directly feeding sodium alginate and gellan gum into the meat balls, the preparation method enables the ground compound gel to be fed into the meat balls, so that the form and the mouth feel of the low-fat meat balls can be well improved; furthermore, the sensory characteristics of the low-fat meat balls are closer to meat balls containing fat which is not replaced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-fat meatballs. Background technique [0002] In recent years, due to the increasing incidence of hypertension and coronary heart disease, weight loss has become fashionable, and meat products with low fat and high dietary fiber have attracted much attention. Sodium alginate is widely used as a thickener and water retention agent in meat products, and can also replace fat in meat products. Compounding sodium alginate with other hydrophilic colloids can improve the elasticity and hardness of the gel and increase the processing resistance of the gel. At present, there have been reports on the compounding of sodium alginate and carrageenan as a fat substitute. The compounded gel can reduce the fat content in meat products while maintaining the original flavor of meat products. Gellan gum has strong transaction ability, and has good acid resistance...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L13/60A23L13/40A23L13/50
CPCA23V2002/00A23V2200/14A23V2200/228A23V2250/1578A23V2250/5118A23V2250/5422A23V2250/502
Inventor 陈海华王雨生张楠李倩倩赵阳尚梦珊
Owner QINGDAO AGRI UNIV
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