Pig back fat simulant and preparation method thereof
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A technology of simulants and pig back fat, which is applied in the field of fat simulants and pig back fat simulants, can solve problems such as influence and cooking loss, and achieve the effects of simple process, easy availability of raw materials, and good processing and application feasibility
Active Publication Date: 2021-07-09
HUAZHONG AGRI UNIV
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Problems solved by technology
However, simply reducing the fat content in food will affect the processing characteristics (water retention, cooking loss, emulsification) and sensory (mouthfeel, juiciness, etc.) of the product, so the research and development of various fat simulants has become a food Research hotspots in the field
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Embodiment 1
[0023] Soy protein isolate / whey protein isolate / pea protein isolate: 1.73%;
[0024] Palm oil: 9.6%;
[0025] Konjac gum: 3.4%;
[0026] Carrageenan: 0.6%;
[0027] Sodium carbonate: 0.36%;
[0028] Distilled water: balance.
[0029] The preparation method of the above-mentioned fat simulants, the steps are as follows:
[0030] (1) Preparation of the aqueous phase of the emulsion: Weigh the above three proteins into water, stir them magnetically for 2 hours, and then put them in a refrigerator at 4°C overnight to fully dissolve them to obtain a protein hydration solution;
[0031] (2) Shear emulsification treatment: heat the protein hydration solution in a water bath at 90°C for 10 minutes, add palm oil to it after cooling for a while, and shear at a high speed of 12000 rpm / min for 3 minutes to obtain an O / W emulsion;
[0032] (3) Add sodium carbonate to the emulsion, stir to dissolve, then continue to add konjac gum and carrageenan under the low-speed stirring of the mix...
Embodiment 2
[0036] Soy protein isolate: 1.73%;
[0037] Palm oil: 9.6%;
[0038] Konjac gum: 4.0%;
[0039] Sodium carbonate: 0.36%
[0040] Distilled water: balance;
[0041] The preparation method is the same as in Example 1, except that the raw materials do not contain carrageenan.
Embodiment 3
[0043] Soy protein isolate: 2.2%;
[0044] Palm oil: 13.5%;
[0045] Konjac gum: 5%;
[0046] Carrageenan: 0.4%;
[0047] Sodium carbonate: 0.45%;
[0048] Distilled water: balance.
[0049] The preparation method is the same as that of Example 1, the only difference being that the ratio of raw materials is different.
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Abstract
The invention discloses a pig back fat simulant, which is prepared from the following raw materials by weight: 0.8-2.5% of protein powder; 5-15% of vegetable oil; 1-5% of konjac glucomannan; 0.3 to 1% of carrageenan; 0.1 to 0.5 percent of sodium carbonate; and the balance of water. The invention also discloses a preparation method of the pig back fat simulant. The fat simulant prepared by the preparation method disclosed by the invention is very close to the appearance and texture characteristics of pig back fat, has good cooking stability and freeze-thaw stability, and can ensure that the simulant is kept stable under various conditions such as processing, storage and transportation and reduce unnecessary loss, so that the simulant has a good application prospect in processing meat products or low-temperature meat products.
Description
technical field [0001] The invention relates to a fat simulant, in particular to a pig back fat simulant, and also relates to a preparation method thereof, which belongs to the field of food processing. Background technique [0002] As an important ingredient in many meat products, fat plays an important role in improving food texture, taste and flavor. However, excessive intake of fat, especially animal fat, will increase people's chronic diseases such as obesity, cardiovascular disease and even cancer. Disease risk poses a great threat to people's health. In recent years, as consumers have become aware of the dangers of a large amount of fat intake, people's demand for reducing the fat and cholesterol content of meat products and changing the structure of fatty acids has become increasingly prominent. However, simply reducing the fat content in food will affect the processing characteristics (water retention, cooking loss, emulsification) and sensory (mouthfeel, juiciness...
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