Carrageenan and konjac glucomannan special composite gum for meat products and preparation process thereof

A preparation process and technology of konjac gum, which is applied in the field of food processing, can solve the problems of easy flow of carrageenan and konjac gum when heated, and weakening of synergistic effect, so as to improve the poor cross-linking property, enhance the gelation property and high strength Effect

Inactive Publication Date: 2021-04-16
青岛海之林生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a special compound glue of carrageenan and konjac gum for meat products and its preparation process, which solves the technical problem in the prior art that carrageenan and konjac gum is easy to flow when heated in meat products, and the synergistic effect is greatly weakened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Carrageenan Konjac Gum Special Composite Gum for Preparing Meat Products

[0026] Weigh 5g of κ-carrageenan, 5g of konjac gum, 2g of tetrapotassium pyrophosphate and 2ml of deionized water and mix them uniformly in a wet state to obtain a mixture. Put the wet mixed material liquid into the drum dryer for drum drying, the drying time is controlled at 15s, and the temperature is 110°C. After that, it is pulverized to obtain the special compound glue of carrageenan and konjac gum for meat products. The composite glue was formulated into a glue solution with a mass concentration of 1%, and after heating and dissolving, it was refrigerated for 24 hours, and its strength was measured to be 1200g / cm2. The prepared composite glue was added to the ham sausage filling according to the mass concentration of 0.6%. As the test group, the commercially available ham sausage was used as the blank control group, and the TPA mode and sensory evaluation were used. The results obtained by...

Embodiment 2

[0033] Weigh 6g of κ-carrageenan, 4g of konjac gum, 2g of tetrapotassium pyrophosphate and 2ml of deionized water and mix them uniformly in a wet state to obtain a mixture. Put the wet mixed material liquid into the drum dryer for drum drying, the drying time is controlled at 20s, and the temperature is 110°C. After that, it is pulverized to obtain the special compound glue of carrageenan and konjac gum for meat products. Make this composite glue into a glue solution with a mass concentration of 1%. After heating and dissolving, refrigerate for 24 hours, and measure its strength to be 1540g / cm 2 . The prepared composite glue was added to the ham sausage filling according to the mass concentration of 0.6%. As the test group, the commercially available ham sausage was used as the blank control group, and the TPA mode and sensory evaluation were used. The results obtained by TPA were all three times. The average value, the sensory evaluation is the average value of the evaluati...

Embodiment 3

[0040] Weigh 7g of κ-carrageenan, 3g of konjac gum, 1g of tetrapotassium pyrophosphate and 1ml of deionized water and mix them evenly in a wet state to obtain a mixture. Put the wet mixed material liquid into the drum dryer for drum drying, the drying time is controlled at 20s, and the temperature is 140°C. After that, it is pulverized to obtain the special compound glue of carrageenan and konjac gum for meat products. Make this composite glue into a glue solution with a mass concentration of 1%. After heating and dissolving, refrigerate for 24 hours, and measure its strength to be 1950g / cm 2 . The prepared composite glue was added to the ham sausage filling according to the mass concentration of 0.6%. As the test group, the commercially available ham sausage was used as the blank control group, and the TPA mode and sensory evaluation were used. The results obtained by TPA were all three times. The average value, the sensory evaluation is the average value of the evaluation ...

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Abstract

The invention provides carrageenan and konjac glucomannan special composite gum for meat products and a preparation process thereof, the carrageenan and konjac glucomannan special composite gum comprises kappa carrageenan, konjac glucomannan and tetrapotassium pyrophosphate, the weight part addition ratio of kappa carrageenan to konjac glucomannan is 5: 5-9: 1, the added amount of the tetrapotassium pyrophosphate by weight is 10-20% of the total weight of kappa carrageenan and konjac glucomannan. The preparation process comprises the steps of wet mixing, drying, crushing and the like. The technical problems that in the prior art, carrageenan and konjac glucomannan are easy to flow when heated in meat products, and the synergistic effect is greatly weakened are solved. The preparation process is reasonable in design, the prepared carrageenan and konjac glucomannan special composite gel is high in strength and not prone to flowing after being heated, and meat products are high in quality in all aspects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound glue for meat products and a preparation process thereof, in particular to a special carrageenan konjac gum compound glue for meat products and a preparation process thereof. Background technique [0002] Adding carrageenan to meat products can improve the stability and water retention of meat products, play the role of water retention, emulsification, gel elasticity and brittleness, and can improve its flavor and texture characteristics, and improve the quality of meat products. Product quality and cost reduction. The anionic group of κ-carrageenan can interact with the cationic group in meat protein, which is beneficial to maintain the moisture in meat products. Konjac gum has properties such as thickening, water retention, gelling, and emulsifying properties. Adding konjac gum to meat products can improve the taste of meat products. However, du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L29/00A23L29/244A23L29/256
Inventor 刘兴勇徐涛唐俊峰陈洪伟刘晶营赵静陈翔
Owner 青岛海之林生物科技开发有限公司
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