Composition for improving hardness, elasticity and water loss rate of frozen meat sausages and meat ball products as well as preparation method and application of composition

• Main Authors: REN XIAOYAN, LIU FENG, SHAO BO, HU XIAOLI, WANG MENGMENG, YANG MEIZHU, LIU ZHAOHUI, HU XUEMIN, WANG RUIHUA
• Format: Patent
• Language: Chinese; English
• Published: 17.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a composition for improving hardness, elasticity and water loss rate of frozen sausage and meat ball products. The composition is prepared from the following raw materials in parts by mass: 25-50 parts of soybean protein, 6-20 parts of sodium alginate, 0.5-3.5 parts of calcium carbonate, 0.5-3 parts of mono-and diglycerides of fatty acids, 0.5-4 parts of sucrose fatty acid ester, 2-10 parts of modified soybean phospholipid, 1-7 parts of konjac glucomannan and 20-60 parts of maltodextrin. Soybean protein isolate, sodium alginate, calcium carbonate, mono-and diglycerol fatty acid esters, sucrose fatty acid esters, modified soybean phospholipids, konjac glucomannan and maltodextrin are effectively proportioned, the functions of all the raw materials are fully played, and the quality of frozen sausages and meat balls can be remarkably improved through the synergistic interaction effect; and the addition amount is lower than the usage amount of a single additive. 本发明提供了一种改善冷冻肉肠和肉丸制品硬度、弹性和失水率