Preparation of vegetable oil gel fat substitute and application thereof in sausage

A technology of oil gel fat and fat substitute, applied in the direction of edible oil/fat, application, and oil-containing food ingredients, etc.

Active Publication Date: 2021-09-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the edible oil gel, it can be divided into two types according to the molecular weight of the gelling agent, one is a supramolecular gel formed by a small molecule gelling agent, and the other is a polymer formed by a high molecular weight gelling agent Gel, currently there are few applications of polymer gelling agents for oil gelation

Method used

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  • Preparation of vegetable oil gel fat substitute and application thereof in sausage
  • Preparation of vegetable oil gel fat substitute and application thereof in sausage

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0032] (1) Weigh 3g of ethyl cellulose and 50g of peanut oil, and mix them together.

[0033] (2) Heat the mixture obtained in step (1) at 220° C., and stir it with a constant magnetic force at a speed of 400 r / min until the ethyl cellulose is dissolved to obtain a reactant.

[0034] (3) The reactant obtained in the step (2) is cooled at 20° C. for 20 hours, and the obtained substance is the vegetable oil gel fat substitute.

preparation Embodiment 2

[0036] (1) Weigh 4g of ethyl cellulose and 50g of peanut oil, and mix them together.

[0037] (2) Heat the mixture obtained in step (1) at 200° C., and stir it with a constant magnetic force at a speed of 600 r / min until the ethyl cellulose is dissolved to obtain a reactant.

[0038] (3) The reactant obtained in the step (2) is cooled at 25°C for 30 hours, and the obtained substance is the vegetable oil gel fat substitute.

preparation Embodiment 3

[0040] (1) Weigh 5g of ethyl cellulose and 50g of peanut oil, and mix them together.

[0041] (2) Heat the mixture obtained in step (1) at 210° C., and stir it with a constant magnetic force at a speed of 500 r / min until the ethyl cellulose is dissolved to obtain a reactant.

[0042] (3) The reactant obtained in the step (2) is cooled at 20° C. for 24 hours, and the obtained substance is the vegetable oil gel fat substitute.

[0043] Test experiment:

[0044] For the fat substitutes prepared in Preparation Examples 1-3 above, their hardness and oil separation rate were tested, and the results are shown in Table 1. The specific test method is as follows:

[0045] Hardness: Cut vegetable oil gel grease substitute into 1cm 3 The cube was tested for hardness using a texture analyzer. The texture analyzer sets the parameters as probe P5, the pre-test rate: 2mm / s, the test rate is 1mm / s, and the post-test rate is 2mm / s. After the probe feels a force of 5.0g, it is pressed down b...

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PUM

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Abstract

The invention provides preparation of a vegetable oil gel fat substitute and application thereof in a sausage. The vegetable oil gel fat substitute is prepared from ethyl cellulose and peanut oil; the ethyl cellulose and peanut oil are heated, stirred and cooled to form a gel structure which can be used as a vegetable oil gel fat substitute with similar animal fat solid lipid quality characteristics. The vegetable oil gel fat substitute is added into the sausage to replace part of pig back fat to produce the a low-fat sausage, and under the condition that other basic quality characteristics of the sausage are not affected, the fat content of the sausage can be reduced, the fatty acid composition in the sausage can be improved, and the color and aroma of the sausage can be enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the preparation of a vegetable oil gel fat substitute and its application in red sausage. Background technique [0002] Red sausage is a famous traditional sausage product in my country. Its fat content is usually 25% to 30%. Long-term consumption may bring some negative health problems, such as cardiovascular disease, cancer and obesity. Backfat fat is the most widely used fat in red sausage. In addition to providing energy, it can also stabilize the product system, affect the flavor, texture and overall lubricity of the product, and is also one of the sources of fat-soluble vitamins and essential fatty acids in the human diet one. Therefore, simply reducing the content of animal fat in red sausage too much will not only affect the nutrition and flavor of the product, but also lead to a decline in product quality, such as increased cooking loss, reduced juiciness, and t...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23L13/40A23L13/60
CPCA23D9/007A23L13/43A23L13/65A23V2002/00A23V2250/51088A23V2250/18
Inventor 刘毅陈洁毕家钰李兴民
Owner CHINA AGRI UNIV
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