Study On The Function And Application Of Konjac Gum Compounding System And Salt Ions In Crystal Jelly

As a traditional raw material for meat products,pigskin has the advantages of high protein,low fat,and rich nutritional value.It is popular in many places in China and is a popular traditional food.In recent years,China's pork output has been increasing,but the processing level of domestic pork by-products is still far from the world average,which also limits the overall progress of China's pork industry.Jelly food is a famous dish with all colors and flavors.Crystal jelly made from pigskin and other raw materials is a representative of this popular cold dish.The crystal skin jelly has a clear texture,a certain degree of transparency,a refreshing taste,and a very cheap price,so it is favored by many people who are keen on healthy eating.At present,the research on jelly foods is mainly concentrated in suspended beverages,jelly and jelly,etc.,but the research on the application of meat products is relatively small,and the gel viscosity of crystal jelly is small,and the gel melting point is too low Insufficiency,etc.,have caused certain restrictions on commercial mass production and transportation.With this background,researching a crystal skin jelly product with excellent quality and commercialization capability is of great significance for improving the level of by-product processing and market competitiveness in China's pork industry.This subject uses pig skin as the main raw material.First,it starts with the crystal skin jelly formula in the traditional processing technology to study the effect of hydrocolloids on the quality of skin jelly.From eight common hydrocolloids,gel strength and other indicators are used as indicators.After screening,select the most suitable hydrocolloid to be added to the crystal skin jelly,and then explore the ratio of the compound glue that is most suitable for the quality of the crystal skin jelly through the optimal mixing design.Then based on this formula,further study the interaction between the salt ions and the hydrocolloid.While further optimizing the quality of the skin,the content of sodium salt is reduced to produce a new type of green and healthy crystal skin with excellent flavor.Frozen products.Finally,the effects of different sterilization methods on the quality of crystal skin jelly and its changes in microorganisms,sensory and physical and chemical indicators at three storage temperatures of 4?,-4?,and-18?were studied.The main conclusions are as follows:1.Select 8 kinds of hydrocolloids commonly used in meat products,konjac gum,carrageenan,koran gum,guar gum,sodium alginate,gellan gum,xanthan gum and agar as the specified ranges,and design eight factors The high-low level Placket-Burman test selects the gel strength,melting point and water holding capacity as the screening indicators.Among them,konjac gum has the largest effect on the gel strength of the skin jelly,with an influence factor of 6.42;gellan gum has the largest effect on the skin gel's melting point.The impact factor was 7.35;both xanthan gum and gellan gum had significant effects on the water holding capacity of the skin jelly,reaching 5.68 and 3.36,respectively.Based on the results of the Placket-Burman screening experiment and considering the comprehensive effect,the following three gums were finally determined:konjac gum,carrageenan,and gellan gum,as hydrophilic colloids to improve the quality of crystal skin jelly.2.Combined with the screening results of the previous chapter,by applying the D-optimal mixing experiment design,the carrageenan,konjac gum,and gellan gum were examined using the gel strength,water holding capacity,melting point,and comprehensive sensory score of the skin jelly as indicators.The effect of different proportions on the quality of skin jelly.Use Design Expert software for analysis,establish regression equations,and study the interaction between the three and its impact on the product.Finally,the optimized mass fractions of the three types of glue in the crystal skin jelly formula were:carrageenan 22.6%,konjac gum 60%,and gellan gum 17.4%.At the same time,a verification test was performed to optimize the gel strength of the crystal skin jelly.The hydraulic,melting,and sensory scores were 435.27g,87.12%,54.2°C,and 4.21,respectively,which were consistent with the predicted values.Therefore,it is feasible to improve the method of producing frozen skin by adding compound glue,and it is of certain significance to reduce costs.3.Select the optimal compounding ratio and study the effects of different salt ions Na⁺,K⁺and Ca²⁺on the quality of the skin jelly.By measuring the rheological properties and gel characteristics of the skin jelly,observe the hydrophilic colloids and salt ions in the crystal skin jelly.The results show that the three kinds of salt ions have a positive effect on the quality of the skin jelly.When Na⁺is added,a larger amount is required to have a good effect.When the addition amount is 2.5%,the skin jelly modulus is the largest,and The highest gel strength is 501.2 g,and the highest melting point is 56.2?when the amount is 2%;K⁺and Ca²⁺can improve the freezing of crystal skin when the amount is small,and the amount is 0.6%and 0.2%respectively.Adhesive strength and melting point characteristics,at this time,the strength of the skin jelly gel was 552.4 g,496.5 g;the melting points were 56.1°C and 57.0°C,respectively.4.On the basis of single-factor experiments,continue to carry out orthogonal experiments to study the optimal addition ratio of three kinds of salt ions,and use gel strength and sensory evaluation as evaluation indicators.The results show that sodium salt is the most important flavor source.It still accounts for the largest proportion.Although K⁺and Ca²⁺are added at higher levels,the gel strength and melting point of the product will perform better,but at this time,odors will be generated,and there will be a heavier metal odor,which is serious.Affects the taste of the skin jelly.Therefore,under comprehensive consideration,the amount of NaCl is 1.5%,the amount of KCl is0.4%,and the amount of CaCl₂ is 0.1%.At this time,the sensory evaluation of skin jelly is the best,and it has excellent gel strength.And higher melting points.5.Different sterilization methods have significant effects on the microbiological and sensory indicators of crystal skin freezing?P<0.05?.The results show that the effect of the three sterilization methods from high to low is:high temperature and high-pressure sterilization>pasteurization>ultraviolet sterilization.Considering that UV sterilization is low in cost,but the effect is general,although high temperature and high pressure sterilization has the best effect,it will The flavor and taste of the product will be destroyed,and the nutritional content will be lost to a certain extent.Therefore,pasteurization?70°C,20 min?was finally selected as the best sterilization method.6.When the storage temperature is constant,the pH value of the crystal skin jelly decreases with the increase of the storage time;the total number of colonies,TBA value,and TVB-N increase continuously.In addition,when the storage time is constant,the higher the storage temperature,the larger the total number of colonies,TBA value,and TVB-N.When stored at 4°C for 15 days,the TVB-N value reached 21.56 mg/100g,which exceeded the standard.When stored at-4°C for 25 days,the total number of bacterial colonies and TVB-N values were close to national standards.Therefore,the most suitable storage temperature for crystal jelly is-4°C,and the storage period at this temperature is 25 days.