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Application of modified albumen powder in ham sausage

A technology of gluten powder and ham sausage, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of ineffective effect, limited application field, poor water holding capacity and oil holding capacity, and improve emulsification and gelation , Improve water holding capacity and oil holding capacity, and ensure quality effect

Inactive Publication Date: 2004-11-24
河南莲花集团技术开发公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing of meat products, due to the poor water-holding and oil-holding properties of gluten, the functional effect of gluten as a protein additive is not obvious, which limits the field of use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Ham sausage formula: 40% lean pork, 22% pork fat, 6% cornstarch, 25% ice water, 2% modified gluten, 1% red yeast rice liquid, 2% salt, 1% carrageenan, the other 1%.

[0012] The preparation method of the gluten powder is as follows: the gluten powder is prepared into a 11% suspension, a small amount of lactic acid is added, homogenized, the slurry is heated by a spray system, the temperature is controlled at 136 ° C, and the pipeline is maintained for 32 seconds. The suspension was cooled to 40° C. by vacuum flash evaporation, and then spray-dried.

Embodiment 2

[0014] Ham sausage formula: 40% lean pork, 21% pork fat, 6% cornstarch, 25% ice water, 3% modified gluten powder, 1% red yeast rice liquid, 2% salt, 1% carrageenan, the other 1%.

[0015] The preparation method of the gluten powder is as follows: the gluten powder is prepared into a 12% suspension, a small amount of lactic acid is added, homogenized, the slurry is heated by a spray system, the temperature is controlled at 140 ° C, and the pipeline is maintained for 34 seconds. The suspension was cooled to 42° C. by vacuum flash evaporation, and then spray-dried.

Embodiment 3

[0016] Embodiment 3: ham sausage formula: lean pork 40%, pork fat 20%, cornstarch 6%, ice water 25%, modified gluten powder 4%, red yeast rice red liquid 1%, salt 2%, karaage Glue 1%, other 1%.

[0017] The preparation method of the gluten powder is as follows: the gluten powder is prepared into a 13% suspension, a small amount of lactic acid is added, homogenized, the slurry is heated by a spray system, the temperature is controlled at 149 ° C, and the pipeline is maintained for 36 seconds. The suspension was cooled to 45° C. by vacuum flash evaporation, and then spray-dried.

[0018] The preparation technology of ham sausage in above each embodiment is:

[0019] 1. Selection of raw meat: Use fresh and frozen meat of good quality that has passed the veterinary health inspection as raw material. PSE and DFD meat are strictly prohibited. The operating room temperature should be below 15°C.

[0020] 2. Trim and cut into pieces: Peel the pork, trim and cut off tendons, fascia,...

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PUM

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Abstract

The present invention is the application of modified albumen powder in ham sausage, and ham sausage contains modified albumen powder in 2-4 wt%. The preparation process of the modified albumen powder includes the steps of: compounding suspension with albumen powder, adding small amount of lactic acid, homogenizing, heating in jetting system, maintaining in pipeline for certain time, vacuum flash evaporating to cool suspension and spray drying. Through the functional modification, the modified albumen powder has obviously raised swelling property, emulsifying property and gelatination property, improved water and oil holding property, so that it may be used in ham sausage to ensure quality of ham sausage, raise flexibility, slender and chewing feeling and prolong the shelf life.

Description

technical field [0001] The invention relates to the application of modified gluten, in particular to the application of modified gluten in ham sausage. Background technique [0002] For a long time, soybean protein isolate has been widely used as an additive in the production process of ham sausage, but soybean protein isolate has a beany smell, which affects the taste of ham sausage and has a poor chewing feeling. In addition, the cost of isolated soybean protein is relatively high, which increases the production cost of ham sausage. Gluten powder, also known as active gluten flour, is a high-protein polymer directly separated from wheat. It is composed of gliadin and glutenin. It is a high-quality vegetable protein resource with a wide range of sources. It is used in the flour industry as a pure natural Additives have been widely used, and can produce all kinds of food integrating nutrition, health care and convenience. However, in the processing of meat products, due to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/157A23L13/70
Inventor 黄继红潘守前王新春王旭东卢训胡晓平田晓燕张顺堂
Owner 河南莲花集团技术开发公司
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