Flaxseed meal is rich in unsaturated fatty acids, lignans, linseed gum and high-quality protein. It can not only improve the nutritional value but also play an important role in the improvement of tissue structure. The actual application in the cooking of the intestine is analyzed, because the water loss during the ripening process of the cooking intestine is small, the tissue structure changes little, and the addition effect of the flaxseed powder is obvious.
Improve tissue stability
The moisture in the meat products plays a key role in the whole meat tissue. The linseed gum contained in the flaxseed is composed of polysaccharides, which can significantly improve the stability of the water system, increase the water retention of the meat products, and improve the meat products. elasticity. At the same time, the stability of the fat distribution can be improved, the tissue structure is compact during the ripening of the meat product, and the juice remains intact.
The experimental analysis shows that adding flaxseed powder can increase the moisture content of the cooking intestine when the process is unchanged. When the flaxseed powder is added 5%, the water content increases by 2%. When the amount added is small, the moisture change is not obvious.
Significant improvement in process
Emulsification in meat products is a relatively complicated process. The denaturation of protein and the gelatinization of starch all have an effect on the emulsification effect. The synergistic effect of linseed gum and protein and starch in the emulsification process of meat products is obvious. The addition of flaxseed meal improves the stability of the adipose tissue of the meat product. Secondly, the flaxseed meal is rich in protein and has a significant impact on the whole process.
The retort in the digested intestine containing no or a small amount of tissue protein increases the compactness of the tissue and improves the taste. As the amount of addition increases, the chewing sensation of the product increases. In addition to partial starch addition, sensory improvement is more prominent. It also has a certain improvement effect on the high-end cooking sausage containing a certain amount of tissue protein, replacing some starch or reducing the use of tissue protein, and the sensory is unchanged. Therefore, the use of flaxseed meal in the low-end cooking sausage is improved, and high-end products can replace part of the tissue protein.
Significant improvement in nutrients
For nutrient analysis of meat products with added flaxseed meal, the content of unsaturated fatty acids is significantly increased, and the protein content is also improved. Especially suitable for the addition of "nutrition" meat products, the nutritional value of the products can be improved.
Color protection needs to be improved
Adding flaxseed powder to the cooking intestine can improve the structure of the product and improve the sensory traits. However, as the amount of addition increases, the color of the product decreases. Possible factors are the oxidation of unsaturated fatty acids, and the addition of a coloring agent (antioxidant) ) The color has improved.
It has been found through experiments that flaxseed meal can improve the overall quality of cooked sausage meat products, but sensory properties such as color also affect its use. If the desired level is to be achieved, in addition to controlling the dosage, the improvement of the process is imperative. The moisture change of the smoked meat products during the ripening process is large, and the change of a small amount is not obvious. The application analysis of the smoked products will be carried out later.
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