Application of liquid enzyme preparation in improvement of food texture

A liquid enzyme and preparation technology, applied in the field of food processing

Inactive Publication Date: 2016-08-17
SHANGHAI KINRY FOOD INGREDIENTS +1
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 2. The storage conditions of powder preparations are strict, a...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Application of liquid enzyme preparation in improvement of food texture
  • Application of liquid enzyme preparation in improvement of food texture
  • Application of liquid enzyme preparation in improvement of food texture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The application of a liquid enzyme preparation in products containing isolated soybean protein. The liquid transglutaminase product (enzyme activity 100U / mL, Shanghai Qingrui Food Technology Co., Ltd.) was applied to the preparation of thousand-sheet tofu. The manufacturer of isolated soybean protein was For Shandong Yuwang Group, cassava modified starch was Rose brand, soybean oil was supplied by COFCO Group, monosodium glutamate and salt were purchased from Metro Supermarket, and the addition amount of liquid transglutaminase in groups A1, B1, C1, and D1 was 10, 20, 30. 40U / 100g total material weight, make thousand-sheet tofu according to the formula in Table 5 and the following processing technology.

[0051] Table 5. Formula of liquid transglutaminase for the production of thousand-sheet tofu

[0052]

[0053] The processing process is as follows:

[0054] (1) Chop and mix: Add soybean protein isolate to a 250L chop and mix pot according to the above formula, ad...

Embodiment 2

[0063] Application of a liquid enzyme preparation in products containing pork protein. Liquid glutamine transaminase product (enzyme activity 100U / mL, Shanghai Qingrui Food Technology Co., Ltd.) was applied to the preparation of sausages. The producer of soybean protein isolate was Shandong Yuwang Group, cassava modified starch is rose brand, compound phosphate is provided by Wuhan Ancient Wood Biotechnology, lean pork, pig fat, monosodium glutamate, spices, white sugar and salt are purchased from Metro Supermarket, liquid grain in groups A2, B2, C2 and D2 The amount of aminotransferase added is 10, 20, 30, 40U / 100g of total material weight respectively, and the sausage is made according to the formula in Table 7 and the following processing technology.

[0064] Table 7. Recipe of liquid transglutaminase for sausage production

[0065]

[0066] The processing process is as follows, according to the conventional processing technology of sausage:

[0067] (1) Thaw the meat a...

Embodiment 3

[0077] The application of a liquid enzyme preparation in casein-containing products, the liquid transglutaminase product (enzyme activity 100U / mL, Shanghai Qingrui Food Technology Co., Ltd.) was applied to the preparation of yogurt, the milk was Guangming brand, and the sucrose was purchased from Metro In the supermarket, the addition amount of liquid transglutaminase in groups A3, B3, C3, and D3 is 3, 5, 7, and 10 U / 100g of total material weight respectively, and the yogurt is made according to the formula in Table 9 and the following process.

[0078] Table 9. Recipe of liquid transglutaminase for yogurt production

[0079]

[0080] The production process is as follows:

[0081] Preheat milk (60-65°C) → add sucrose → stir for 10 minutes → sterilize (90-95°C, 5 minutes) → cool down → add enzyme preparation and stir well → keep warm at 37°C for 1 hour → inoculate → ferment until the acidity is about 85 → 2~ After fermentation at 8°C for 12 hours → the product is obtained. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to an application of a liquid enzyme preparation in improvement of food texture. The liquid enzyme preparation is glutamine transaminase. The liquid enzyme preparation has the advantages that the food texture can be effectively improved; after proofing by the testing results of protein gel property, compared with the powder enzyme preparation, the water-retaining property and gel property on the protein are better, the dissolving speed is quicker, and the distribution is more uniform; the dust pollution likewise caused by the powder enzyme preparation can be avoided, the storage is convenient, and more safety and health in use are realized; when the liquid enzyme preparation is applied to soybean products, meat products, milk products, aquaculture products and flour products, the product quality is obviously improved, the product texture is improved, the production processing time is effectively shortened, and the production cost is reduced.

Description

technical field [0001] The invention relates to the application of a liquid enzyme preparation in food texture improvement, in particular to the application of a liquid transglutaminase preparation in soybean products, meat products, dairy products, processed aquatic products and flour products, belonging to food field of processing technology. Background technique [0002] Transglutaminase (EC 2.3.2.13, referred to as TG), also known as transglutaminase, is a commonly used food texture improver in food processing. It can catalyze the formation of ε-(γ -Glutamyl) lysine covalent bond, causing intramolecular and intermolecular cross-linking of proteins, connection between proteins and amino acids, and hydrolysis of glutamine groups in protein molecules, thereby improving the structure and function of proteins. The properties of protein such as: foaming, emulsifying, emulsifying stability, thermal stability, water retention and gelling ability are significantly improved, ther...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L29/00
Inventor 汪兰艳许昱谢永强王方明
Owner SHANGHAI KINRY FOOD INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap