Preparation method of mutton and apple flavored functional beverage

Abstract

The invention discloses a processing technology of a functional beverage with mutton and apple tastes. The processing technology is characterized in that a meat beverage with a novel taste is produced, and the problem that protein thermal aggregation occurs after a meat product is heated is solved. The method comprises the main operation steps of pretreatment, homogenization, centrifugation, filtration, water bath heating and stirring, acidity adjustment, sweetness adjustment, apple juice addition and high-pressure steam sterilization. The preferable formula is as follows: 1000g of purified water, 500g of apples, 250g of mutton, 50g of white granulated sugar, 40g of starch, 30g of high fructose corn syrup, 0.8 g of sodium carboxymethyl cellulose, 0.3 g of sodium citrate and 0.2 g of citric acid. The meat beverage maintains uniform and stable texture, the added apple juice can neutralize the fishy smell of mutton, the product is endowed with sour and sweet fruit juice flavor, and the product is rich in a large amount of essential amino acids, also contains a large amount of mineral substances and trace elements, and has the effects of tonifying deficiency and strengthening spleen, strengthening physique and maintaining beauty and keeping young. The technological process has scientificity and reasonability, meets actual requirements and can be applied to industrial production.

Description

Technical Field

[0001] The invention relates to a preparation method of a new-flavor functional beverage of mutton and apple, belonging to the technical field of food processing. Background Art

[0002] Mutton has rich nutritional value and biological effects. In terms of nutritional ingredients, mutton is rich in protein, with a content of about 15%-20%, and contains a variety of amino acids necessary for the human body. The composition ratio of these amino acids is close to the needs of the human body, which is conducive to the absorption and utilization of the human body and provides a material basis for the normal physiological activities of the body. At the same time, the fat in mutton is mainly unsaturated fatty acids, which helps to maintain the normal metabolic function of the body and can store and provide energy for the human body. From the perspective of efficacy, mutton has the effect of warming the middle and strengthening the spleen. For people with spleen and stomach deficiency, proper consumption of mutton can improve symptoms such as loss of appetite and cold pain in the abdomen. In addition, the high iron content in mutton helps prevent and improve iron deficiency anemia, enhance the body's hematopoietic function, improve the blood's ability to carry oxygen, and maintain the normal operation of various organs in the body. Its rich nutrients can also enhance the body's immunity and enhance the body's ability to resist diseases. Eating mutton in winter can also resist the cold and warm the body.

[0003] In most cases, the human body ingests high-quality protein from meat products, and meat products have broad market prospects. Therefore, the research and development of new meat products has great market potential. The current cooking and processing methods of meat products are complicated, and the types of finished products are relatively single. The present invention is a new type of meat product made from mutton as the main raw material-a meat drink, which is a nutritious, portable, fast-selling functional drink. In the production process of mutton apple functional drink, protein will be thermally aggregated due to heating, and eventually cause solid-liquid separation of the finished product. For this reason, there are currently no fast-selling drinks on the market that use mutton as the main raw material.

[0004] In order to overcome this problem and make the product texture stable, the present invention first uses the high-temperature gelatinization characteristics of starch to give the mutton drink a uniform and stable state. However, as the solution cools down, the starch ages and precipitates, affecting the sensory and taste of the finished product. Therefore, the present invention further adds the food additive sodium carboxymethyl cellulose (CMC-Na) as a stabilizer to the product, which effectively ensures that the finished product maintains a stable state for a long time.

[0005] Mutton products usually have a strong mutton smell, which mainly comes from some volatile substances in its fat. For example, apple juice is added to the product of the present invention, and the acidic substances and fruity components therein can react with these substances that produce mutton smell, play a certain masking and neutralizing role, greatly reduce the mutton smell, and improve the market acceptance of the product. Apples are rich in vitamin C, cellulose, pectin and various trace elements. Pairing apples with mutton can make nutrition more comprehensive, achieve the complementarity of various nutrients such as protein, vitamins, minerals and dietary fiber, and provide more abundant nutrition for the human body. Finally, a semi-fluid mutton apple flavor functional beverage is formed. Summary of the invention

[0006] The purpose of the present invention is to develop a meat drink which takes mutton as a main raw material and can maintain a uniform and stable state by using appropriate additives.

[0007] The specific production process includes the following steps:

[0008] 1. Raw materials and auxiliary materials: water, mutton, apple, starch, citric acid, sodium citrate, white sugar, fructose syrup, sodium carboxymethyl cellulose (CMC-Na).

[0009] 2. Production process:

[0010] (1) Pretreatment: Select fresh lamb tenderloin from the local market and remove the fascia; select fresh apples with sufficient moisture from the local market. Squeeze and filter the apple juice for later use.

[0011] (2) Homogenization: Cut the mutton into 1 cm pieces 3 Add the prepared purified water, add the chopped mutton pieces and water into the meat grinder in a mass ratio of 1:4, mix and homogenize for 40 seconds.

[0012] (3) Centrifugation: Place the mixed and homogenized samples into centrifuge tubes and balance the samples in the centrifuge tubes using a balance to prevent damage to the machine. Place the balanced samples in a refrigerated centrifuge at 4°C and run at 3500 r / min for 15 min to separate the solid and liquid phases of the samples. The supernatant rich in myofibrillar protein is required for subsequent operations.

[0013] (4) Filtration: Take the supernatant after centrifugation, filter it and set aside.

[0014] (5) Heating and stirring in a water bath: Take the filtered supernatant and place it in a beaker. Add the weighed starch and CMC-Na and other additives. Place it in a 75°C water bath. Stir the product continuously at a constant temperature with a magnetic stirrer to denature the protein in the mutton extract and gelatinize the starch. Stir for 30 minutes to make the final state an opaque viscous paste.

[0015] (6) Adjusting acidity: Add citric acid and sodium citrate to adjust the acidity.

[0016] (7) Adjust sweetness: Add sugar and fructose syrup to adjust sweetness.

[0017] (8) Bottling: Cut the apples into pieces, squeeze out the juice, filter it, add it to the mutton extract obtained above, stir and mix well, and bottle it.

[0018] (9) High-pressure steam sterilization: Sterilize the bottled product in a high-pressure steam sterilizer at 121 kPa for 30 minutes. After sterilization, take out the finished product and let it stand to cool.

[0019] 3. Optimal formula:

[0020] (1) 1000 g of purified water, 600 g of apples, 300 g of mutton, 60 g of white sugar, 45 g of starch, 35 g of fructose syrup, 0.9 g of sodium carboxymethyl cellulose, 0.4 g of sodium citrate, and 0.3 g of citric acid;

[0021] (2) 1000 g of purified water, 500 g of apples, 250 g of mutton, 50 g of white sugar, 40 g of starch, 30 g of fructose syrup, 0.8 g of sodium carboxymethyl cellulose, 0.3 g of sodium citrate, and 0.2 g of citric acid;

[0022] (3) 1000g purified water, 400g apples, 200g mutton, 40g white sugar, 35g starch, 25g fructose syrup, 0.7g sodium carboxymethyl cellulose, 0.2g sodium citrate, and 0.1g citric acid.

[0023] The present invention first successfully overcomes the problem that meat protein is easily thermally aggregated at high temperatures, and provides an effective means for preparing a uniform and stable meat product beverage. Through multiple experimental attempts, the product presents an unprecedented innovative taste, filling the gap in the meat beverage market.

[0024] From the perspective of product characteristics, its portability and ready-to-eat nature bring great convenience to people's diet. At the same time, this product is rich in a variety of high-quality proteins, vitamins, essential amino acids and trace elements required by the human body, and has extremely high nutritional value. Drinking this product can not only efficiently supplement meat nutrition, but also replenish deficiency and strengthen the spleen, enhance physical fitness and beautify the skin. It is suitable for all kinds of people, especially those with weak constitution, weak spleen and stomach, and insufficient qi and blood.

[0025] In addition, the present invention provides a new beverage category to the market. While satisfying people's pursuit of innovative taste, it also provides a new protein intake option for people who need to consume liquid food. It is truly suitable for all ages and contributes new possibilities to the healthy diet of consumers. DETAILED DESCRIPTION

[0026] In order to facilitate the smooth preparation of the product, the technical solution adopted by the present invention will be explained in more detail below. However, it should be clear that the following description is not the entire scope of the technical solution of the present invention. In practical applications, whether it is reasonable modification of the technical solution of the present invention or implementation of equivalent replacement operations, as long as these changes do not deviate from the core spirit and established scope of the technical solution of the present invention, they will all be included in the protection scope of the present invention.

[0027] Example 1

[0028] A preparation process of a mutton and apple flavored meat beverage, comprising the following raw materials in parts by weight:

[0029] 1000g pure water, 600g apples, 300g mutton, 60g white sugar, 45g starch, 35g fructose syrup, 0.9g sodium carboxymethyl cellulose, 0.4g sodium citrate, and 0.3g citric acid.

[0030] According to the above raw materials, a mutton and apple flavored meat beverage is prepared by the preparation method provided by the present invention:

[0031] (1) Pretreatment: Select fresh lamb tenderloin from the local market and remove the fascia; select fresh apples with sufficient moisture from the local market. Squeeze and filter the apple juice for later use.

[0032] (2) Homogenization: Cut the mutton into small pieces of about 1 cm3, add the prepared purified water, add the chopped mutton pieces and water into a meat grinder at a mass ratio of 1:4, mix and homogenize for 40 seconds.

[0033] (3) Centrifugation: Place the mixed and homogenized samples into centrifuge tubes and balance the samples in the centrifuge tubes using a balance to prevent damage to the machine. Place the balanced samples in a refrigerated centrifuge at 4°C and run at 3500 r / min for 15 min to separate the solid and liquid phases of the samples. The supernatant rich in myofibrillar protein is required for subsequent operations.

[0034] (4) Filtration: Take the supernatant after centrifugation, filter it and set aside.

[0035] (5) Heating and stirring in a water bath: Take the filtered supernatant and place it in a beaker. Add the weighed starch and CMC-Na and other additives. Place it in a 75°C water bath. Stir the product continuously at a constant temperature with a magnetic stirrer to denature the protein in the mutton extract and gelatinize the starch. Stir for 30 minutes to make the final state an opaque viscous paste.

[0036] (6) Adjusting acidity: Add citric acid and sodium citrate to adjust the acidity.

[0037] (7) Adjust sweetness: Add sugar and fructose syrup to adjust sweetness.

[0038] (8) Bottling: Cut the apples into pieces, squeeze out the juice, filter it, add it to the mutton extract obtained above, stir and mix well, and bottle it.

[0039] (9) High-pressure steam sterilization: Sterilize the bottled product in a high-pressure steam sterilizer at 121 kPa for 30 minutes. After sterilization, take out the finished product and let it stand to cool.

[0040] Example 2

[0041] A preparation process of a mutton and apple flavored meat beverage, comprising the following raw materials in parts by weight:

[0042] 1000g pure water, 500g apples, 250g mutton, 50g white sugar, 40g starch, 30g fructose syrup, 0.8g sodium carboxymethyl cellulose, 0.3g sodium citrate, and 0.2g citric acid.

[0043] According to the above raw materials, a mutton and apple flavored meat beverage is prepared by the preparation method provided by the present invention:

[0044] (1) Pretreatment: Select fresh lamb tenderloin from the local market and remove the fascia; select fresh apples with sufficient moisture from the local market. Squeeze and filter the apple juice for later use.

[0045] (2) Homogenization: Cut the mutton into small pieces of about 1 cm3, add the prepared purified water, add the chopped mutton pieces and water into a meat grinder at a mass ratio of 1:4, mix and homogenize for 40 seconds.

[0046] (3) Centrifugation: Place the mixed and homogenized samples into centrifuge tubes and balance the samples in the centrifuge tubes using a balance to prevent damage to the machine. Place the balanced samples in a refrigerated centrifuge at 4°C and run at 3500 r / min for 15 min to separate the solid and liquid phases of the samples. The supernatant rich in myofibrillar protein is required for subsequent operations.

[0047] (4) Filtration: Take the supernatant after centrifugation, filter it and set aside for later use.

[0048] (5) Heating and stirring in a water bath: Take the filtered supernatant and place it in a beaker. Add the weighed starch and CMC-Na and other additives. Place it in a 75°C water bath. Stir the product continuously at a constant temperature with a magnetic stirrer to denature the protein in the mutton extract and gelatinize the starch. Stir for 30 minutes to make the final state an opaque viscous paste.

[0049] (6) Adjusting acidity: Add citric acid and sodium citrate to adjust the acidity.

[0050] (7) Adjust sweetness: Add sugar and fructose syrup to adjust sweetness.

[0051] (8) Bottling: Cut the apples into pieces, squeeze out the juice, filter it, add it to the mutton extract obtained above, stir to mix well, and bottle it.

[0052] (9) High-pressure steam sterilization: Sterilize the bottled product in a high-pressure steam sterilizer at 121 kPa for 30 minutes. After sterilization, take out the finished product and let it stand to cool.

[0053] Example 3

[0054] A preparation process of a mutton and apple flavored meat beverage, comprising the following raw materials in parts by weight:

[0055] 1000g pure water, 400g apples, 200g mutton, 40g white sugar, 35g starch, 25g fructose syrup, 0.7g sodium carboxymethyl cellulose, 0.2g sodium citrate, and 0.1g citric acid.

[0056] According to the above raw materials, a mutton and apple flavored meat beverage is prepared by the preparation method provided by the present invention:

[0057] (1) Pretreatment: Select fresh lamb tenderloin from the local market and remove the fascia; select fresh apples with sufficient moisture from the local market. Squeeze and filter the apple juice for later use.

[0058] (2) Homogenization: Cut the mutton into small pieces of about 1 cm3, add the prepared purified water, add the chopped mutton pieces and water into a meat grinder at a mass ratio of 1:4, mix and homogenize for 40 seconds.

[0059] (3) Centrifugation: Place the mixed and homogenized samples into centrifuge tubes and balance the samples in the centrifuge tubes using a balance to prevent damage to the machine. Place the balanced samples in a refrigerated centrifuge at 4°C and run at 3500 r / min for 15 min to separate the solid and liquid phases of the samples. The supernatant rich in myofibrillar protein is required for subsequent operations.

[0060] (4) Filtration: Take the supernatant after centrifugation, filter it and set aside.

[0061] (5) Heating and stirring in a water bath: Take the filtered supernatant and place it in a beaker. Add the weighed starch and CMC-Na and other additives. Place it in a 75°C water bath. Stir the product continuously at a constant temperature with a magnetic stirrer to denature the protein in the mutton extract and gelatinize the starch. Stir for 30 minutes to make the final state an opaque viscous paste.

[0062] (6) Adjusting acidity: Add citric acid and sodium citrate to adjust the acidity.

[0063] (7) Adjust sweetness: Add sugar and fructose syrup to adjust sweetness.

[0064] (8) Bottling: Cut the apples into pieces, squeeze out the juice, filter it, add it to the mutton extract obtained above, stir to mix well, and bottle it.

[0065] (9) High-pressure steam sterilization: Sterilize the bottled product in a high-pressure steam sterilizer at 121 kPa for 30 minutes. After sterilization, take out the finished product and let it stand to cool.

[0066] In order to systematically evaluate the quality of the mutton apple flavored meat beverage samples prepared by Examples 1 to 3 of the present invention, a sensory evaluation system will be used to carry out the work. The sensory evaluation team formed includes members from different groups of people. Before the evaluation work is officially launched, the team members will be specially trained to ensure that everyone has a unified understanding of the evaluation criteria.

[0067] The evaluation adopts a 10-point system, and the specific standards are as follows:

[0068] 1-3 points: The product has uneven color, unstable texture, a lot of precipitation, and tastes too sour or too sweet.

[0069] 4-6 points: The product has a small amount of mixed color, the texture is relatively stable, there is a small amount of precipitation, and the taste is sour or sweet.

[0070] 7-10 points: The product has uniform color, stable texture, and just the right sweetness and sourness.

[0071] The mutton and apple flavored meat drinks produced according to Example 1, Example 2 and Example 3 were evaluated to have overall acceptability of 9.4, 9.8 and 9.2, all of which met the evaluation requirements.

Claims

1. A method for preparing a functional beverage with mutton and apple flavor, the formula is: 1000g of purified water, 500g of apple, 250g of mutton, 50g of white sugar, 40g of starch, 30g of fructose syrup, 0.8g of sodium carboxymethyl cellulose, 0.3g of sodium citrate, and 0.2g of citric acid.

2. The production process is: (1) Pretreatment: Select fresh lamb tenderloin from the local market and remove the fascia; select fresh apples with sufficient moisture from the local market. Squeeze and filter the apple juice for later use; (2) Homogenization: Cut the mutton into small pieces of about 1 cm3, add the prepared purified water, add the chopped mutton pieces and water into a meat grinder at a mass ratio of 1:4, mix and homogenize for 40 seconds; (3) Centrifugation: Place the mixed and homogenized samples into centrifuge tubes, balance the samples in the centrifuge tubes in pairs using a balance to prevent damage to the machine, place the balanced samples in a refrigerated centrifuge at 4°C and run at 3500 r / min for 15 min to separate the solid and liquid phases of the samples. The supernatant rich in myofibrillar protein is required for subsequent operations; (4) Filtration: Take the supernatant after centrifugation, filter it and set it aside for later use; (5) Water bath heating and stirring: take the filtered supernatant and place it in a beaker, add the weighed starch and CMC-Na and other additives, place it in a 75°C water bath, and continuously stir the product with a constant temperature magnetic stirrer to denature the protein in the mutton extract and gelatinize the starch. Stir for 30 minutes until the final state is an opaque viscous paste-like liquid; (6) Adjusting acidity: adding citric acid and sodium citrate to adjust acidity; (7) Adjust sweetness: Add sugar and fructose syrup to adjust sweetness; (8) Bottling: Cut the apples into pieces, squeeze out the juice, filter it, add it to the mutton extract obtained above, stir and mix well, and bottle and package; (9) High-pressure steam sterilization: Sterilize the bottled product in a high-pressure steam sterilizer at 121 kPa for 30 minutes. After sterilization, take out the finished product and let it stand to cool.