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A kind of children's breakfast sausage and preparation method thereof

A breakfast sausage and children's technology, which is applied in the field of meat products, can solve the problems that microencapsulation technology is not suitable for meat product processing technology, unreasonable nutritional structure and poor quality of children's breakfast sausages, etc., to reduce the risk of oxidation, enhance brittleness, and extend the shelf life Effect

Active Publication Date: 2022-08-09
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical problem to be solved by the present invention is that the DHA added to meat products is easily oxidized and gives off a musty taste, the existing microcapsule technology is not suitable for the processing technology of meat products, and the nutritional structure of the existing children's breakfast sausage is not reasonable enough and the quality is poor The problem

Method used

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  • A kind of children's breakfast sausage and preparation method thereof

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Comparison scheme
Effect test

Embodiment １

[0045] This embodiment provides a breakfast sausage for children, including 55 parts of No. 4 pork, 13 parts of pig fat, 1.2 parts of edible salt, 0.3 parts of phosphate, 0.08 parts of D-sodium erythorbate, 0.004 parts of sodium nitrite, and 15 parts of ice water , 1.3 parts of white sugar, 1.5 parts of soybean protein, 0.2 parts of monosodium glutamate, 0.7 parts of western flavor, 0.8 parts of oats, 4 parts of diced carrots and 0.17 parts of DHA microcapsule powder, the above parts are all parts by weight.

[0046] Wherein the DHA microcapsule powder includes DHA algal oil, wall material and monoglyceride surfactant in a ratio of about 1:9:0.15. The wall material is a combination of sodium alginate, cyclodextrin and whey protein in a ratio of about 1.0:3.2:1.8.

[0047] The preparation method of the children's breakfast sausage of the present embodiment is as follows:

[0048] (1) Preparation of DHA microcapsule powder, including the following steps:

[0049] a. Weigh the ...

Embodiment 2

[0059] This embodiment provides a breakfast sausage for children, comprising 48 parts of cod meat, 12 parts of pig fat, 1.0 part of edible salt, 0.2 part of phosphate, 0.1 part of D-sodium erythorbate, 0.007 part of sodium nitrite, 16 parts of ice water, 1.4 parts of white sugar, 1.3 parts of soy protein, 0.15 parts of monosodium glutamate, 0.5 parts of western spices, 0.7 parts of oats, 3 parts of diced carrots and 0.20 parts of DHA microcapsule powder, the above parts are all parts by weight.

[0060] Wherein the DHA microcapsule powder includes DHA algal oil, wall material and monoglyceride surfactant in a ratio of about 1:12:0.17. The wall material is a combination of sodium alginate, cyclodextrin and whey protein in a ratio of about 1.1:2.8:2.0.

[0061] The preparation method of the children's breakfast sausage of the present embodiment is as follows:

[0062] (1) Preparation of DHA microcapsule powder, including the following steps:

[0063] a. Weigh the appropriate a...

Embodiment 3

[0073] This embodiment provides a breakfast sausage for children, including 60 parts of chicken, 18 parts of pig fat, 1.5 parts of edible salt, 0.4 part of phosphate, 0.1 part of D-sodium erythorbate, 0.003 part of sodium nitrite, 10 parts of ice water, white 1.5 parts of granulated sugar, 2.0 parts of soybean protein, 0.3 parts of monosodium glutamate, 0.3 parts of western spices, 2 parts of oats, 5 parts of diced carrots and 0.46 parts of DHA microcapsule powder. The above parts are all parts by weight.

[0074] Wherein the DHA microcapsule powder includes DHA algal oil, wall material and monoglyceride surfactant in a ratio of about 1:14:0.15. The wall material is a combination of sodium alginate, cyclodextrin and whey protein in a ratio of about 1.1:3.5:1.5.

[0075] The preparation method of the children's breakfast sausage of the present embodiment is as follows:

[0076] (1) Preparation of DHA microcapsule powder, including the following steps:

[0077] a. Weigh the ap...

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Abstract

The invention discloses a children's breakfast sausage, comprising raw meat, animal fat, edible salt, phosphate, D-sodium erythorbate, sodium nitrite, ice water, white sugar, soybean protein, monosodium glutamate, western spices, oats, carrots Ding and DHA microcapsule powder. Nutrient substances such as DHA algal oil, soybean protein, oat and carrot diced are added to the breakfast sausage of the invention, which significantly improves the nutritional value of the product, promotes children's development, and is more suitable for children to eat. DHA algae oil is added in the form of microcapsules, and the wall material embeds DHA in it. On the one hand, it can reduce the oxidation of DHA, and on the other hand, it can mask the taste of ham after the oxidation of DHA, and prevent it from affecting the flavor of the product. Extend product shelf life. Moreover, the DHA microcapsules of the present invention are more suitable for the processing of meat products than the microcapsules of the prior art.

Description

technical field [0001] The invention relates to the technical field of meat products, in particular to a children's breakfast sausage and a preparation method thereof. Background technique [0002] DHA is docosahexaenoic acid, an omega-3 series polyunsaturated fatty acid. DHA, commonly known as brain gold, is an unsaturated fatty acid that is very important to the human body. DHA is a major component of the growth and maintenance of cells in the nervous system, and an important component of the brain and retina. The content of DHA in the human cerebral cortex is as high as 20%. It accounts for about 50% of the retina of the eye and is essential for the development of fetal intelligence and vision. At present, in domestic and foreign markets, DHA has been widely used in infant formula products, high-end edible oils, fruit juice drinks, candy, baked snacks and other foods. [0003] However, DHA is a polyunsaturated fatty acid, which is very sensitive to external factors such...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/60A23L33/10A23L33/12A23P10/30A23L33/185
CPCA23L13/42A23L13/428A23L13/43A23L13/65A23L33/10A23L33/12A23L33/185A23P10/30A23V2002/00A23V2200/14A23V2200/30A23V2200/10A23V2200/224A23V2250/1868A23V2250/5488Y02A40/90
Inventor 倪来学刘瑞红王伟
Owner 临沂金锣文瑞食品有限公司
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