Cottonrose hibiscus meat tenderizer as well as preparation technology and application effect detection method thereof

Abstract

The invention belongs to the technical field of food auxiliary materials, and particularly relates to a cottonrose hibiscus meat tenderizer as well as a preparation technology and an application effect detection method thereof. The preparation technology of the cottonrose hibiscus meat tenderizer comprises the following steps: A. pulping by crushing: by taking fresh cottonrose hibiscus stems and / or fresh cottonrose hibiscus leaves as raw materials, feeding water into the raw materials, and crushing to obtain cottonrose hibiscus mixed pulp, wherein the weight of the water is 3-5 times heavier than that of the raw materials; B. filtering and purifying: filtering the cottonrose hibiscus mixed pulp to obtain cottonrose hibiscus pulp water, then, carrying out centrifugal operation on the cottonrose hibiscus pulp water to obtain a cottonrose hibiscus mixed solution, and carrying out ultrafiltration on the cottonrose hibiscus mixed solution to obtain a cottonrose hibiscus protein mixed solution; C. freeze-drying a finished product: freezing the cottonrose hibiscus protein mixed solution, and carrying out vacuum freeze drying to obtain the cottonrose hibiscus meat tenderizer. The cottonrose hibiscus meat tenderizer and the preparation technology have the advantages that 1, the production cost is lowered, and the cottonrose hibiscus is very wide in distribution in China, so that abundant resources are available; 2, the cottonrose hibiscus meat tenderizer finished product can be obtained after the cottonrose hibiscus stems and leaves are treated by three working procedures, so that the technology is simple.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to hibiscus tender meat powder, its preparation process and application effect detection method. Background technique [0002] Meat tenderizer powder is also called tender meat crystal, its main function is to use protease to partially hydrolyze the elastin and collagen in meat, so that the taste of meat products can be tender but not tough, delicious and delicious. The main component of the existing tender meat powder is the loosening agent papain extracted from papaya, which can properly decompose the collagen and elastin in the connective tissue of animal raw materials and muscle fibers, and break the connection bonds between some amino acids. Thereby destroying their molecular structure, greatly improving the tenderness of raw meat and improving its flavor. At present, the tender meat powder commonly used in my country's catering industry and households is pa...

AI Technical Summary

Problems solved by technology

[0005] Although the above scheme solves the deficiencies in the prior art to a certain extent, the production cost and raw material cost of kiwi fruit tender meat powder are relatively high, and the extraction process is complicated, which limits industrialized production