Meat ball with low saturated fatty acid content and preparation method thereof
The invention belongs to the technical field of food, and particularly relates to a low-saturated fatty acid meat ball and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing oleogel, hydrogel and high internal phase emulsion, mixing the hydrogel an...
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Format: | Patent |
Sprache: | chi ; eng |
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Zusammenfassung: | The invention belongs to the technical field of food, and particularly relates to a low-saturated fatty acid meat ball and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing oleogel, hydrogel and high internal phase emulsion, mixing the hydrogel and the oleogel, and performing high-speed shearing to prepare double gel; the protein solution and vegetable oil are mixed and sheared at a high speed to prepare a high internal phase emulsion. And replacing saturated fat with the prepared oil gel, double gel and high internal phase emulsion to prepare the low saturated fatty acid meatballs. The unfreezing loss rate and the pH value of the obtained meat balls are similar to those of fat groups, the oil leakage rate and the water loss rate of muddy meat are lower, and the emulsification stability is higher; meanwhile, the texture attribute of the meat ball is similar to that of a fat group. The oil gel, the double gel and the high internal phase emulsion are ideal su |
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