Modifier for reducing water activity of dried meat product, dried meat product and preparation method of modifier

A technology of regulator and activity, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients, etc., can solve problems such as complicated steps, reduce water activity, high water content, and improve water The effect of distribution

Inactive Publication Date: 2017-03-15
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to ensure the quality of dried meat products, it needs to be processed and used in combination with the above methods, and the steps are very cumbersome

Method used

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  • Modifier for reducing water activity of dried meat product, dried meat product and preparation method of modifier
  • Modifier for reducing water activity of dried meat product, dried meat product and preparation method of modifier
  • Modifier for reducing water activity of dried meat product, dried meat product and preparation method of modifier

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preparation example Construction

[0020] In the present invention, the preparation method of the pea protein hydrolyzate preferably includes the following steps:

[0021] Enzymolyze pea protein and alkaline protease at 40°C-55°C for 4-8 hours;

[0022] Ultrafiltering the feed liquid obtained by the enzymolysis to obtain a filtrate with a molecular weight less than 3kDa;

[0023] The filtrate is desalted and dried to obtain pea protein hydrolyzate.

[0024] In the present invention, pea protein and alkaline protease are mixed for enzymolysis reaction; in the embodiment of the present invention, alkaline protease can be specifically added to pea protein. In the present invention, the temperature of the enzymolysis reaction is preferably 40-55° C., more preferably 50° C.; the enzymolysis reaction time is preferably 4-8 hours, more preferably 6 hours.

[0025] In the present invention, the pea protein is preferably pea protein powder, and the source of the pea protein powder is not particularly limited in the pr...

Embodiment 1

[0045] Mutton is selected as raw meat to make dried mutton products.

[0046] Take 1kg of lamb leg as the main raw material, clean the lamb leg, stew it, cut it into 3cm thick slices, and then marinate: add 400g of seasoning, including: 2 parts of salt, 15 parts of brown sugar, and 5 parts of maltose , 0.6 part of chili powder, 0.2 part of allspice powder, 20 parts of pork broth; 45g of water activity regulator of dried meat products (based on the quality of water activity regulator of dried meat products, the water activity regulator of dried meat products 0.5 parts of linseed gum, 1 part of propylene glycol, and 18.5 parts of pea protein hydrolyzate). After marinating, juice collection, baking, grilling, cooling and vacuum packaging are carried out to obtain dried mutton products.

Embodiment 2

[0048] Lean pork is selected as raw meat to make dried pork products.

[0049] Take 2kg of lean pork as the main raw material, clean the lean pork, stew it, cut it into 3cm thick slices, and then marinate: add 820g of seasoning, including: 1.8 parts of salt, 16 parts of brown sugar, 6 parts of maltose, pepper 0.3 part of powder, 0.8 part of five-spice powder, 12 parts of pork broth; 60g of water activity regulator of dried meat products (based on the quality of water activity regulator of dried meat products, the water activity regulator of dried meat products flax 0.6 parts of seed gum, 0.8 parts of propylene glycol, 11 parts of pea protein hydrolyzate). After marinating, juice collection, baking, grilling, cooling, and vacuum packaging are carried out to obtain dried pork products.

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PUM

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Abstract

The invention relates to a modifier for reducing the water activity of a dried meat product, a dried meat product and a preparation method of the modifier, and belongs to the technical field of food additives. The modifier comprises the following components in parts by weight: 0.5 to 1 part of flaxseed gum, 0.5 to 2 parts of propylene glycol, and 10 to 20 parts of pea protein zymolyte. The modifier is simple to operate and good in effect, can obviously reduce the water activity of the dried meat product when being added into the dried meat product, improves the water content, and ensures that the obtained product has good tenderness and mouthfeel; meanwhile, the modifier is obvious in fat oxidation suppression effect during the storage of the dried meat product.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a regulator for reducing the water activity of dried meat products, dried meat products and a preparation method thereof. Background technique [0002] Dried meat products are a traditional leisure meat product in my country. In recent years, the dried meat product industry has become one of the fastest growing industries in the meat product industry. Dried meat products refer to dried meat products made after drying, frying, baking, cooling and drying. It is an important classification of traditional Chinese meat products, mainly represented by dried meat, jerky, meat strips and meat floss. As early as in "Zhou Li", there were sayings of "dried meat" and "dried meat with cured palm". [0003] Dried meat products are storage-resistant, small in size, light in weight, easy to transport and carry, and have high protein content and rich nutrition. However, today's jerky pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2250/5044A23V2250/55A23V2200/14A23V2200/16
Inventor 刘骞孔保华姜秀丽张欢李月夏秀芳韩建春
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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