Application of seaweed acid compound ingredients in vegetable burgers.

Source: Food Industry Technology, Issue 5 of 2017Hamburger, is the main food in modern Western fast food, the earliest hamburgers in the hamburger is only a piece of beef, and with the development of the modern food industry and people's demand for healthy eating, hamburgers The ingredients and tastes show a variety of changes, such as chicken burgers, pork burgers, beef burgers, mixed kinds of hamburgers, etc. , and in recent years the rapid development of vegetable burgers with its healthy and delicious, low-calorie characteristics by consumers, especially want to lose weight but difficult to resist the favor of Western food friends.. Vegetable burgers are made using a variety of fresh vegetables, added seasonings and starch, plant protein, water and other stirring well, molded, then steamed and shaped, and finally frozen to preserve. In the production of vegetable hamburger products, because vegetables do not contain meat-specific gel protein, and after adding salt flavoring easy to dehydrate and other shortcomings, so in the production process will appear vegetable bonding loose, easy to break, chewing problems, the taste of the product has a great impact, but if you add sea alginate compound ingredients in the formula can be very good to improve the situation.
.. Sodium seaweed acid, as a natural algae plant extract, has good thickening, gel, film-forming, can be widely used in all kinds of meat products, giving the product a certain degree of elasticity, brittleness, improve the quality of the product, and sodium alginate calcium Ions can form a hot irreversible calcium alginate gel, different types of sodium seaweed and calcium ion concentration, can form from soft to rigid a variety of different strengths of thermal irreversible gel, according to different requirements can provide different functions of seaweed Therefore, the sea alginate compound, which makes full use of the characteristics of sodium sea alginate, can combine vegetables and minced meat, and can effectively improve the elasticity and water preservation of vegetable hamburgers, so that the tissue of the product is denser and more delicate;. Sodium alginate as a natural food collusion in the food industry has a very wide range of applications, its unique functional characteristics and its unique characteristics in the product, so that it is loved by food scientists, with other collocate incomparable advantages, in the future food ingredients development or will become an indispensable member..