天然亲水复合稳定剂在肉制品加工中的乳性能研究

Study on the Emulsification Performance of Natural Hydrophilic Complex Stabilizer in Meat Processing

本实验旨在为亚麻籽胶在肉制品生产加工中的应用提供参考。以亚麻籽胶为主要成分,同黄原胶、卡拉胶、瓜儿豆胶、分离蛋白、淀粉以不同比例混合后制成亲水复合稳定剂,研究其乳化物状态,不同温度对亲水复合稳定剂乳化性影响。结果表明:添加亲水胶体复合稳定剂的粘度和凝胶强度均增加,表面无油、水分离现象,低温时出油情况低于高温时,高温时凝胶强度高于低温时,弹性和凝胶强度均较单一成分的凝胶小,小单体之间有差异。亚麻籽胶的浓度与乳化物的弹性呈正相关;复合稳定剂的浓度与乳化物的粘稠度呈正相关;复合后各亲水胶体有协同作用,化学键的缔合加强水的作用,同时也有其自身特征影响乳化物状态。

the experiment was designed to provide a reference for the application of the flaxseed gum in the production and processing of meat products.The hydrophilic compound stabilizer was prepared by mixing flaxseed gum with xanthan gum,carragenia gum,guar bean gum,and separating protein and starch in different proportions to study the status of its emulsion and the effect of different temperatures on the emulsifiability of hydrophilic complex stabilizer.The viscosity and gel strength of hydrophilic colloid composite stabilizer were increased.There was no Oil-water separation on the surface.The oil output at low temperature was lower than that at high temperature,the gel strength at high temperature was higher than that at low temperature,and the elasticity and gel strength were smaller than those of single component gel,and there were differences between small monomers.Conclusion:the composite stabilizer formed by hydrophilic colloid with similar structure and properties has high viscosity,stability,uniformity and no oil-water separation.The concentration of linseed gum was positively correlated with the elasticity of emulsions.The concentration of the composite stabilizer was positively correlated with the viscosity of the emulsion.After compound,hydrophilic colloid has synergistic effect,the association of chemical bond strengthens the effect of water,and also has its own characteristics to affect the emulsifier staete.