Compound thickening agent for improving texture and emulsifying property of meat product and preparation method and application thereof

Abstract

The invention provides a compound thickening agent for improving the texture and emulsifying property of a meat product and a preparation method and application thereof. The compound thickening agentis prepared from Sanzan gum, sodium hyaluronate, xanthan gum, konjac glucomannan, flaxseed gum and curdlan gum, the Sanzan gum, the sodium hyaluronate, the xanthan gum, the konjac glucomannan, the flaxseed gum and the curdlan gum are weighed according to the specified weight part ratio, added in sequence and mixed, and after uniform mixing, the compound thickening agent is obtained. On the premisethat the cost is little increased, the texture property, the water binding capacity, the gel strength and the yield of the meat product can be improved by using the compound thickening agent; the compound thickening agent is used in the production process of the meat product, materials can be significantly emulsified and evenly mixed, fat separation is prevented, the water-retaining property andthe hardness of the product are improved, the tissue form of the product is improved, the elasticity of the meat product is increased, the machining operability is improved, adhesion is reduced, demoulding and slicing are facilitated, and the quality of the meat product is improved.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a compound thickener for improving the texture and emulsification properties of meat products, its preparation method and application. Background technique [0002] The addition of fat has an irreplaceable effect on improving the taste and flavor of meat products. If the amount of fat added is too small, it will affect the taste of the product. Products lacking in oil often have dull slices, pores, round taste, and lack of juiciness. The aroma is not prominent, the starch is easy to regenerate, the starch smell is obvious, and the cut surface is easy to dry. If too much fat is added, fat will precipitate out or the intestinal body will be too soft, which will affect the appearance and texture of the product, which is not conducive to the sale of the product. Therefore, by improving the oil retention effect of the product, thereby inhibiting the fat precipitation of the product and ...

AI Technical Summary

Problems solved by technology

[0002] The addition of fat has an irreplaceable effect on improving the taste and flavor of meat products. If the amount of fat added is too small, it will affect the taste of the product. Products lacking in oil often have dull slices, pores, round taste, and lack of juiciness. The aroma is not prominent, the starch is easy to regenerate, the starch smell is obvious, and the cut surface is easy to dry

If too much fat is added, fat will be precipitated or the intestines will be too soft, which will affect the appearance and texture of the product, which is not conducive to the sale of the product.

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