CN102813233A - Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof - Google Patents
Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof Download PDFInfo
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- CN102813233A CN102813233A CN2012103279205A CN201210327920A CN102813233A CN 102813233 A CN102813233 A CN 102813233A CN 2012103279205 A CN2012103279205 A CN 2012103279205A CN 201210327920 A CN201210327920 A CN 201210327920A CN 102813233 A CN102813233 A CN 102813233A
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Abstract
The invention discloses a low fat Chinese sausage with mesona blume gum-rice starch plural gel as a fat substitute and a preparation method thereof. The low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute is prepared from main materials and auxiliary materials, wherein the main materials comprise lean pork ham and pork back fat, and the auxiliary materials comprise salt, glucose, sodium tripolyphosphate, NaNO2, sodium isoascorbate, Chinese spices, monosodium glutamate, the mesona blume gum-rice starch plural gel and the like. According to the low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute, disclosed by the invention, with the mesona blume gum-rice starch plural gel substituting for partial fat, the flavor, taste and appearance of an end product are not affected, and the fat content in the sausage can be greatly reduced, thereby meeting the requirements of people for health and nutrition.
Description
Technical field
The present invention relates to a kind of bean jelly plastic grass-rice starch plural gel as Chinese style meat of fat substitute and preparation method thereof, belong to the food processing technology field.
Background technology
Sausage receives liking of many countries and regions people deeply, but the high saturated fat levels of its about 20-30% often lets the consumer fear to some extent.From the requirement of healthy and nutrition, most people prefer to and select the low fat sausage.In Chinese style meat products process, like sodium alginate and carragheen, konjaku, carragheen; Gellan gum and agar, oleum theobromatis, olive oil and oil with hydrogenated soybean, FSPC; Gluten, casein-sodium and skimmed milk power, shitosan; WPC, casein-sodium and egg white etc. are all attempted adding replaces part pig back of the body fat in the pork, to reach the purpose that reduces fat content.But because a variety of causes, these all are not used widely.Because fat also has the characteristic that keeps product special flavour and quality in meat products, therefore, find a kind of not only can the part alternative fats cheap material but also do not influence final local flavor, mouthfeel and the outward appearance of product, remain a current big problem that needs solution.
Summary of the invention
One of the object of the invention above-mentioned finds a kind of cheap material but also the technical problem that does not influence final local flavor, mouthfeel and the outward appearance of meat intestines that not only can the part alternative fats that the Chinese style meat intestines of a kind of bean jelly plastic grass-rice starch plural gel as fat substitute are provided for solving.
A kind of bean jelly plastic grass-rice starch plural gel that two of the object of the invention is to provide above-mentioned is as the preparation method of the Chinese style meat intestines of fat substitute.
Know-why of the present invention
Bean jelly plastic grass and rice starch gel have good viscoelasticity property, and it is added in the Chinese style meat intestines, can replace the part fat in the product, to reduce fat content.
Technical scheme of the present invention
A kind of bean jelly plastic grass-rice starch plural gel is made up of major ingredient and auxiliary material as the low fat Chinese style meat intestines of fat substitute;
Described major ingredient comprises pig back leg lean meat and pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:1 ~ 5;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.6%～2.0%
Glucose 4%～6%
Sodium phosphate trimer 0.1%～0.3%
NaNO
2 0.010%～0.014%
Sodium isoascorbate 0.03%～0.07%
Chinese style spices 0.40%～0.80%
Monosodium glutamate 0.5%～1.5%
Bean jelly plastic grass-rice starch plural gel 10%～20%
Water 5%～15%
Wherein said Chinese style spices is made up of white pepper powder, five-spice powder and cinnamomi cortex pulveratus, and by weight calculating, white pepper powder: five-spice powder: cinnamomi cortex pulveratus is 1:1:1;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 10 ~ 14:1.
Above-mentioned a kind of bean jelly plastic grass-rice starch plural gel specifically comprises the steps: as the preparation method of the low fat Chinese style meat intestines of fat substitute
(1), the preparation of bean jelly plastic grass-rice starch mixed gel
Promptly at first rice starch being made into concentration is that 4 ~ 8% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.2 ~ 0.8% (w/w); Then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution, after stirring, 95 ℃ of heating on electromagnetic oven; After the gelatinization; Pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel, and it is for use to place 4 ℃ of refrigerator and cooled to hide;
(2), the preparation of Chinese style meat intestines
The pig back leg lean meat that takes by weighing quantitative rubbing according to Chinese style meat intestines prescription adds in the cutmixer; Add salt, sodium phosphate trimer, natrium nitrosum and sodium isoascorbate more in regular turn, behind 1500rpm stirring 40s, add glucose again; Behind stirring at low speed 2min; Add the pig back of the body fat that rubs, bean jelly plastic grass-rice starch plural gel that step (1) prepares again, behind stirring at low speed 2min, stir 40s with high speed (3000rpm) again; And control meat gruel temperature is lower than 18 ℃, is filled into cellulose sausage casing No. 25 after taking-up places 4 ℃ of refrigerators to leave standstill 30min;
With the cellulose sausage casing of the good meat gruel of filling,, put into the blowing-type drying box that is preheated to 50 ℃ and heat 30min its merogenesis with cotton thread, improve the temperature to 80 ℃ of drying box again, heated sausage makes central temperature reach 72 ℃;
After taking out cooling, place 4 ℃ of refrigerator cold-storage 24h, vacuum-packed with vacuum packaging bag afterwards, place 4 ℃ of refrigerations to store.
Beneficial effect of the present invention
A kind of bean jelly plastic grass of the present invention-rice starch plural gel is as the low fat Chinese style meat intestines of fat substitute; Owing to used bean jelly plastic grass-rice starch plural gel can on the basis of the final local flavor, mouthfeel and the outward appearance that do not influence product, reduce content fatty in the product, satisfied the requirement of people to health as fat substitute.
The specific embodiment
Through concrete embodiment the present invention is further set forth below, but do not limit the present invention.
Bean jelly plastic grass is available from Xia Ba township, Wuping County, Fujian;
Rice starch is given by Jiangsu baby group;
Fresh pig back leg lean meat and pig back of the body fat are available from the food market;
Cellulose sausage casing (cellulose casing, No.25, Devro-Teepak, Jilemnice, (cze choslovakia));
Thermal contraction vacuum packaging bag (Cryovac barrier bags, type CN530 180mm * 270mm; Rate:38 ℃ of water vapor transmission, 90% RH, 20g/24h/m2/1 atm; Rate:23 ℃ of oxygen transmission, 0% RH, 20cc/24h/m2/1 atm), it is Wuqiao, Wuxi meat processing combine and gives for three-layer co-extruded pressures bag comprises LLDPE and PVDC oxygen isolation layer; Glucose and salt etc. are available from traditional Chinese medicines group.
Embodiment 1
A kind of bean jelly plastic grass-rice starch plural gel is made up of major ingredient and auxiliary material as the low fat Chinese style meat intestines of fat substitute;
Described major ingredient comprises 1275g pig back leg lean meat and 75g pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:1;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.6% (21.6g)
Glucose 4% (54g)
Sodium phosphate trimer 0.1% (1.35g)
NaNO
2 0.010%（0.135g）
Sodium isoascorbate 0.03% (0.405g)
Chinese style spices 0.4% (5.4g)
Monosodium glutamate 0.5% (6.75g)
Bean jelly plastic grass-rice starch plural gel 10% (135g)
Water 5% (67.5g);
Wherein said Chinese style spices is made up of white pepper powder, five-spice powder and cinnamomi cortex pulveratus, and its content is respectively: white pepper: 1.8g, five-spice powder 1.8g, cassia bark 1.8g;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with 12.3g bean jelly plastic grass and 123g rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is the bean jelly plastic grass-rice starch plural gel that forms after the ratio heating gelatinization of 10:1.
Above-mentioned a kind of bean jelly plastic grass-rice starch plural gel specifically comprises the steps: as the preparation method of the low fat Chinese style meat intestines of fat substitute
(1), the preparation of bean jelly plastic grass-rice starch mixed gel
Promptly at first rice starch being made into concentration is that 6% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.5% (w/w); Then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution, after stirring, 95 ℃ of heating on electromagnetic oven; After the gelatinization; Pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel, and it is for use to place 4 ℃ of refrigerator and cooled to hide;
(2), the preparation of Chinese style meat intestines
The lean meat that takes by weighing quantitative rubbing according to Chinese style meat intestines prescription adds in the cutmixer; Add salt, sodium phosphate trimer, natrium nitrosum and sodium isoascorbate more in regular turn, behind 1500rpm stirring 40s, add glucose again; Behind stirring at low speed 2min; Add the pig back of the body fat that rubs, bean jelly plastic grass-rice starch plural gel that step (1) prepares again, behind stirring at low speed 2min, stir 40s with high speed 3000rpm again; After the meat gruel temperature is lower than 18 ℃, after placing 4 ℃ of refrigerators to leave standstill 30min, taking-up is filled into cellulose sausage casing No. 25;
Cellulose sausage casing with the good meat gruel of filling; Is every joint 10cm with cotton thread with its merogenesis; Put into the blowing-type drying box that is preheated to 50 ℃ and heat 30min; Improve the temperature to 80 ℃ of drying box again, heated sausage makes central temperature reach 72 ℃, promptly gets the low fat Chinese style meat intestines of bean jelly plastic grass-rice starch plural gel as fat substitute;
After taking out cooling, place 4 ℃ of refrigerator cold-storage 24h, vacuum-packed with vacuum packaging bag afterwards, place 4 ℃ of refrigerations to store.
Embodiment 2
A kind of bean jelly plastic grass-rice starch plural gel is made up of major ingredient and auxiliary material as the low fat Chinese style meat intestines of fat substitute;
Described major ingredient comprises 425g pig back leg lean meat and 75g pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:3;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.8% (9g)
Glucose 5% (25g)
Sodium phosphate trimer 0.2% (1g)
NaNO
2 0.012%（0.06g）
Sodium isoascorbate 0.05% (0.25g)
Chinese style spices 0.6% (3g)
Monosodium glutamate 1% (5g)
Bean jelly plastic grass-rice starch plural gel 12.5% (75g)
Water 10% (50g);
Wherein said Chinese style spices is made up of white pepper powder, five-spice powder and cinnamomi cortex pulveratus, and its content is respectively: white pepper: 1g, five-spice powder 1g, cassia bark 1g;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with 5.8g bean jelly plastic grass and 69.2g rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is the bean jelly plastic grass-rice starch plural gel that forms after the ratio heating gelatinization of 11.93:1.
Above-mentioned a kind of bean jelly plastic grass-rice starch plural gel specifically comprises the steps: as the preparation method of the low fat Chinese style meat intestines of fat substitute
(1), the preparation of bean jelly plastic grass-rice starch mixed gel
Promptly at first rice starch being made into concentration is that 6% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.5% (w/w); Then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution, after stirring, 95 ℃ of heating on electromagnetic oven; After the gelatinization; Pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel, and it is for use to place 4 ℃ of refrigerator and cooled to hide;
(2), the preparation of Chinese style meat intestines
The lean meat that takes by weighing quantitative rubbing according to Chinese style meat intestines prescription adds in the cutmixer; Add salt, sodium phosphate trimer, natrium nitrosum and sodium isoascorbate more in regular turn, behind 1500rpm stirring 40s, add glucose again; Behind stirring at low speed 2min; Add the pig back of the body fat that rubs, bean jelly plastic grass-rice starch plural gel that step (1) prepares again, behind stirring at low speed 2min, stir 40s with high speed 3000rpm again; After the meat gruel temperature is lower than 18 ℃, after placing 4 ℃ of refrigerators to leave standstill 30min, taking-up is filled into cellulose sausage casing No. 25;
Cellulose sausage casing with the good meat gruel of filling; Is every joint 10cm with cotton thread with its merogenesis; Put into the blowing-type drying box that is preheated to 50 ℃ and heat 30min; Improve the temperature to 80 ℃ of drying box again, heated sausage makes central temperature reach 72 ℃, promptly gets the low fat Chinese style meat intestines of bean jelly plastic grass-rice starch plural gel as fat substitute;
After taking out cooling, place 4 ℃ of refrigerator cold-storage 24h, vacuum-packed with vacuum packaging bag afterwards, place 4 ℃ of refrigerations to store.
Embodiment 3
A kind of bean jelly plastic grass-rice starch plural gel is made up of major ingredient and auxiliary material as the low fat Chinese style meat intestines of fat substitute;
Described major ingredient comprises 255g pig back leg lean meat and 75g pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:5;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 2.0% (6.6g)
Glucose 6% (19.8g)
Sodium phosphate trimer 0.3% (0.99g)
NaNO
2 0.014%（0.0462g）
Sodium isoascorbate 0.07% (0.231g)
Chinese style spices 0.8% (2.64g)
Monosodium glutamate 1.5% (4.95g)
Bean jelly plastic grass-rice starch plural gel 20% (66g)
Water 15% (49.5g);
Wherein said Chinese style spices is made up of white pepper powder, five-spice powder and cinnamomi cortex pulveratus, and its content is respectively: white pepper: 0.88g, five-spice powder 0.88g, cassia bark 0.88g;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with 4.4g bean jelly plastic grass and 61.6g rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is the bean jelly plastic grass-rice starch plural gel that forms after the ratio heating gelatinization of 14:1.
Above-mentioned a kind of bean jelly plastic grass-rice starch plural gel specifically comprises the steps: as the preparation method of the low fat Chinese style meat intestines of fat substitute
(1), the preparation of bean jelly plastic grass-rice starch mixed gel
Promptly at first rice starch being made into concentration is that 6% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.5% (w/w); Then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution, after stirring, 95 ℃ of heating on electromagnetic oven; After the gelatinization; Pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel, and it is for use to place 4 ℃ of refrigerator and cooled to hide;
(2), the preparation of Chinese style meat intestines
The lean meat that takes by weighing quantitative rubbing according to Chinese style meat intestines prescription adds in the cutmixer; Add salt, sodium phosphate trimer, natrium nitrosum and sodium isoascorbate more in regular turn, behind 1500rpm stirring 40s, add glucose again; Behind stirring at low speed 2min; Add the pig back of the body fat that rubs, bean jelly plastic grass-rice starch plural gel that step (1) prepares again, behind stirring at low speed 2min, stir 40s with high speed 3000rpm again; After the meat gruel temperature is lower than 18 ℃, after placing 4 ℃ of refrigerators to leave standstill 30min, taking-up is filled into cellulose sausage casing No. 25;
Cellulose sausage casing with the good meat gruel of filling; Is every joint 10cm with cotton thread with its merogenesis; Put into the blowing-type drying box that is preheated to 50 ℃ and heat 30min; Improve the temperature to 80 ℃ of drying box again, heated sausage makes central temperature reach 72 ℃, promptly gets the low fat Chinese style meat intestines of bean jelly plastic grass-rice starch plural gel as fat substitute;
After taking out cooling, place 4 ℃ of refrigerator cold-storage 24h, vacuum-packed with vacuum packaging bag afterwards, place 4 ℃ of refrigerations to store.
(common Chinese style meat intestines are promptly pressed guang-type sausage batching standard, SB/T10003-1992 as the low fat Chinese style meat intestines of fat substitute and common Chinese style meat intestines with the bean jelly plastic grass-rice starch plural gel of above-mentioned gained
)Homemade fat content is 28% and 18% common Chinese style meat intestines, and they are the include mixed gel not.) edible quality compare:
(1), bean jelly plastic grass-rice starch plural gel (is pressed Duan Chunhong as the low fat Chinese style meat intestines (i.e. low fat Chinese style meat intestines in the table 1) of fat substitute with both constituents of common Chinese style meat intestines (i.e. C28 in the table 1, C18), pH value (measuring by the GB/T9695.5-2008 standard) and yield; Pan Siyi; Xu Xiaoyun; Chou Chaoying. the application of soybean 7S globulin enzymolysis product in the pork intestines. Food Science; 2009,30 (14): the 156-159. method is measured) comparison, its result sees table 1:
*With the mean value in the delegation (± standard deviation) with different letter representation significant differences (
p<0.05), C28, C18 represent that respectively fat content is respectively 28% and 18% common Chinese style meat intestines in the table.
Can find out that from table 1 in the raw meat intestines, fat is that moisture and the protein content of 28% common Chinese style meat intestines is all low (p < 0.05) of 18% common Chinese style meat intestines and low fat Chinese style meat intestines than fat.It is 28% common Chinese style meat intestines that the content of ashes of low fat Chinese style meat intestines is higher than fat.
No matter be raw meat intestines or cold cuts intestines, the pH value of low fat Chinese style meat intestines all is the height of 18% and 28% common Chinese style meat intestines than fat.On yield, fat is that 18% and 28% common Chinese style meat intestines and low fat Chinese style meat intestines are all greatly about 84-86%.
(2), the comparison of emulsion stability, water-retaining property and nitrate residue
Bean jelly plastic grass-rice starch the plural gel of above-mentioned gained (is pressed Duan Chunhong as the low fat Chinese style meat intestines (i.e. low fat Chinese style meat intestines in the table 2) of fat substitute with the emulsion stability of common Chinese style meat intestines (i.e. C28 in the table 2, C18); The be lost functional characteristic of .7S globulin hydrolysate and of Pan Si to the influence of pork intestines matter structure. Food Science; Meat research, 2008, the 15-18 method), water-retaining property (presses Sun Jian (11):; Wang Peng; Xu Xinglian, period-luminosity is grand. the interaction of flaxseed gum, carragheen and xanthans in the pork intestines. and Food Science, 2012; 33 (13): the 134-139 method) and nitrate residue (by GB/T5009.33) detect, the result is as shown in table 2:
*With the mean value in the delegation (± standard deviation) with different letter representation significant differences (
p<0.05), C28, C18 represent that respectively fat content is respectively 28% and 18% common Chinese style meat intestines in the table.
Can be drawn to draw a conclusion by table 2: it is good that the emulsion stability of low fat Chinese style meat intestines is respectively 28% and 18% common Chinese style meat intestines than fat content in the table; It is good that the water-retaining property of low fat Chinese style meat intestines is respectively 28% and 18% common Chinese style meat intestines than fat content; Also meet national regulation at low fat Chinese style meat intestines aspect the inferior residual quantity of nitrous acid.
(3), the comparison of full matter structure analysis
During the refrigeration bean jelly plastic grass-rice starch plural gel of above-mentioned gained is analyzed with the full matter structure of common Chinese style meat intestines (i.e. C28 in the table 3, C18) as the low fat Chinese style meat intestines (i.e. low fat Chinese style meat intestines in the table 3) of fat substitute.
Method is following: will refrigerate vacuum-packed low fat Chinese style meat intestines and common Chinese style meat intestines through 85 ℃ of 72 ℃ of poach to central temperatures (about 10min); 2 of every kind of meat intestines grab sample; Every remove end to end two ends after, crosscut becomes height 1.5cm sample (n=30) for five sections, each section is respectively with physical property measurement appearance (TAXT Plus; Stable Micro System Co. Ltd; UK) carry out two-period form extruding, and be used carrier and the diameter 50mm of 25kg, the mensuration rod (P/50 adaptor) of height 50mm, carry out full matter structure and analyze (TPA) experiment.The extruding height setting is 60% of a height of specimen during analysis; And the translational speed of measuring rod is 1.0mm/s, the gained result with the time to the strength mapping (press Duan Chunhong, the be lost functional characteristic of .7S globulin hydrolysate and of Pan Si to the influence of pork intestines matter structure. Food Science; Meat research; 2008, (11): the 15-18 method), in the hope of hardness, elasticity, cohesion and the chewiness of every kind of meat intestines.
The NY/T1180-2006 standard detection is pressed in the detection of the shearing force of every kind of meat intestines.
Mensuration result is as shown in table 3:
*With the mean value in the delegation (± standard deviation) with different capitalizations be illustrated in the significance of difference in the different storage time (
p<0.05).
*With the mean value in the delegation (± standard deviation) with different lowercases be illustrated in the significance of difference in the same storage time (
p<0.05).
* *C28, C18 represent that respectively fat content is respectively 28% and 18% common Chinese style meat intestines in the table.
Can see that from last table 3 summary of the common Chinese style meat of the hardness ratio intestines of low fat Chinese style meat intestines is high, and increase slightly along with period of storage.The cohesion of low fat Chinese style meat intestines and each group of common Chinese style meat intestines does not all have significant difference in three weeks of storing, and is though chewability and elasticity number are variant, all not obvious.The shearing force of low fat Chinese style meat intestines and fat content are that 18% common Chinese style meat intestines are close, are that 28% common Chinese style meat intestines are high than fat content, and can increase and the increase phenomenon arranged along with period of storage, but be stored to the 3rd week its value of back do not have too big-difference yet.
(4), the comparison of subjective appreciation
During the refrigeration bean jelly plastic grass-rice starch plural gel of above-mentioned gained is seen table 4 as the low fat Chinese style meat intestines (i.e. low fat Chinese style meat intestines in the table 1) of fat substitute with the subjective appreciation of common Chinese style meat intestines (i.e. C28 in the table 1, C18).
*With the mean value in the delegation (± standard deviation) with different capitalizations be illustrated in the significance of difference in the different storage time (
p<0.05).
*With the mean value in the delegation (± standard deviation) with different lowercases be illustrated in the significance of difference in the same storage time (
p<0.05).
* *C28, C18 represent that respectively fat content is respectively 28% and 18% common Chinese style meat intestines in the table.
Can find out that from table 4 the subjective appreciation personnel to the hobby of low fat Chinese style meat intestines and common Chinese style meat intestines color are in proper order: C18>low fat Chinese style meat intestines>C28; Hobby to low fat Chinese style meat intestines and common Chinese style meat intestines hardness is in proper order: low fat Chinese style meat intestines>C18>C28; To low fat Chinese style meat intestines and the succulent fancy grade of common Chinese style meat intestines be: C28>low fat Chinese style meat intestines>C18; To low fat Chinese style meat intestines and the total Receptive hobby of common Chinese style meat intestines be in proper order: C28>C18>low fat Chinese style meat intestines.
In sum; A kind of bean jelly plastic grass of the present invention-rice starch plural gel is as the low fat Chinese style meat intestines of fat substitute; Low fat Chinese style meat intestines described in describing promptly; Its pH value is the height of common chinese-style sausage than not adding bean jelly plastic grass/rice starch mixed gel, this be because the alkalescence of bean jelly plastic grass make mixed gel pH value higher due to.
Further, on yield low fat Chinese style meat intestines and common Chinese style meat intestines approximately all at 84-86%.
The emulsion stability test shows that the emulsion stability of low fat Chinese style meat intestines is better than common Chinese style meat intestines.Because bean jelly plastic grass and starch itself just have the characteristic of water conservation, and low fat Chinese style meat intestines have higher pH, make it that water-retaining property preferably arranged.Nitrate residue in check low fat Chinese style meat intestines is lower than the upper limit 70ppm of national regulation.TBARS of low fat Chinese style meat intestines (sulfuric acid barbital acid number) and common Chinese style meat intestines is similar during refrigerating, and shows that interpolation bean jelly plastic grass-rice starch plural gel does not influence the Oxidation of Fat and Oils phenomenon of low fat Chinese style meat intestines.
Analyze through full matter structure during the refrigeration, the hardness number of low fat Chinese style meat intestines can increase with period of storage slightly; Cohesion does not have significant difference; The chewability of low fat Chinese style meat intestines does not have significant difference yet, than the height of common Chinese style meat intestines.The shear force of low fat Chinese style meat intestines can and have the increase phenomenon along with the period of storage increase, but its value does not have too big-difference yet after being stored to for the 3rd week.
Total acceptance through subjective appreciation low fat Chinese style meat intestines is roughly suitable with common Chinese style meat intestines, and therefore adding bean jelly plastic grass/rice starch mixed gel is can be received as alternative fats making low fat Chinese style meat intestines.
Therefore; Can draw the low fat Chinese style meat intestines of a kind of bean jelly plastic grass of the present invention-rice starch plural gel as fat substitute; On the basis of the final local flavor, mouthfeel and the outward appearance that do not influence product, reduce the content of fat in the product, satisfy the requirement of people health.
The above content is merely the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all belongs to the scope of the present invention's protection.
Claims (7)
1. bean jelly plastic grass-rice starch plural gel is made up of major ingredient and auxiliary material as the low fat Chinese style meat intestines of fat substitute, it is characterized in that:
Described major ingredient comprises pig back leg lean meat and pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:1～5;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.6%～2.0%
Glucose 4%～6%
Sodium phosphate trimer 0.1%～0.3%
NaNO
2 0.010%～0.014%
Sodium isoascorbate 0.03%～0.07%
Chinese style spices 0.40%～0.80%
Monosodium glutamate 0.5%～1.5%
Bean jelly plastic grass-rice starch plural gel 10%～20%
Water 5%～15%
Wherein said Chinese style spices is made up of white pepper powder, five-spice powder and cinnamomi cortex pulveratus, and by weight calculating, white pepper powder: five-spice powder: cinnamomi cortex pulveratus is 1:1:1;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 10 ~ 14:1.
2. a kind of bean jelly plastic grass as claimed in claim 1-rice starch plural gel is characterized in that as the low fat Chinese style meat intestines of fat substitute:
Described major ingredient comprises pig back leg lean meat and pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:3;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.8%
Glucose 5%
Sodium phosphate trimer 0.2%
NaNO
2 0.012%
Sodium isoascorbate 0.05%
Chinese style spices 0.6%
Monosodium glutamate 1%
Bean jelly plastic grass-rice starch plural gel 12.5%
Water 10%
Described a kind of bean jelly plastic grass-rice starch plural gel, be bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 11.93:1.
3. a kind of bean jelly plastic grass as claimed in claim 1-rice starch plural gel is characterized in that as the low fat Chinese style meat intestines of fat substitute:
Described major ingredient comprises pig back leg lean meat and pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:1;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 1.6%
Glucose 4%
Sodium phosphate trimer 0.1%
NaNO
2 0.010%
Sodium isoascorbate 0.03%
Chinese style spices 0.4%
Monosodium glutamate 0.5%
Bean jelly plastic grass-rice starch plural gel 10%
Water 5%;
Described a kind of bean jelly plastic grass-rice starch plural gel, be bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 10:1.
4. a kind of bean jelly plastic grass as claimed in claim 1-rice starch plural gel is characterized in that as the low fat Chinese style meat intestines of fat substitute:
Described major ingredient comprises pig back leg lean meat and pig back of the body fat, and described pig back leg lean meat and pig back of the body fat are pig back leg lean meat by weight calculating: pig back of the body fat is 17:5;
Described auxiliary material calculates by the percentage by weight that it accounts for major ingredient, and its composition and content are following:
Salt 2.0%
Glucose 6%
Sodium phosphate trimer 0.3%
NaNO
2 0.014%
Sodium isoascorbate 0.07%
Chinese style spices 0.8%
Monosodium glutamate 1.5%
Bean jelly plastic grass-rice starch plural gel 20%
Water 15%;
Described a kind of bean jelly plastic grass-rice starch plural gel, be with bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 14:1.
5. like claim 1,2,3 or 4 described a kind of bean jelly plastic grass-rice starch plural gels preparation method, it is characterized in that specifically comprising the steps: as the low fat Chinese style meat intestines of fat substitute
(1), the preparation of bean jelly plastic grass-rice starch mixed gel
Promptly at first rice starch being made into concentration is that 4 ~ 8% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.2 ~ 0.8% (w/w); Then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution; After stirring, 95 ℃ of heating on electromagnetic oven are after the gelatinization; Pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel;
(2), the preparation of Chinese style meat intestines
The pig back leg lean meat that takes by weighing quantitative rubbing according to Chinese style meat intestines prescription adds in the cutmixer; Add salt, sodium phosphate trimer, natrium nitrosum and sodium isoascorbate more in regular turn, behind 1500rpm stirring 40s, add glucose again; Behind stirring at low speed 2min; Add the pig back of the body fat that rubs, bean jelly plastic grass-rice starch plural gel that step (1) prepares again, behind stirring at low speed 2min, stir 40s with high speed 3000rpm again; And control meat gruel temperature is lower than 18 ℃, is filled into cellulose sausage casing No. 25 after taking-up places 4 ℃ of refrigerators to leave standstill 30min;
The cellulose sausage casing of the meat gruel that filling is good; With cotton thread with its merogenesis; Put into the blowing-type drying box that is preheated to 50 ℃ and heat 30min; Improve the temperature to 80 ℃ of drying box again, heated sausage reaches central temperature to be cooled to room temperature after 72 ℃ and promptly gets the low fat Chinese style meat intestines of bean jelly plastic grass-rice starch plural gel as fat substitute.
6. a kind of bean jelly plastic grass as claimed in claim 5-rice starch plural gel is as the preparation method of the low fat Chinese style meat intestines of fat substitute; It is characterized in that the preparation of the bean jelly plastic grass described in the step (1)-rice starch mixed gel; Promptly at first rice starch being made into concentration is that 6% (w/w) rice starch aqueous solution, bean jelly plastic grass are made into the bean jelly plastic grass aqueous solution that concentration is 0.5% (w/w), then the rice starch aqueous solution is mixed with the bean jelly plastic grass aqueous solution, after stirring; 95 ℃ of heating on electromagnetic oven; After the gelatinization, pour into immediately in the container of sterilizing and cool off, promptly get bean jelly plastic grass-rice starch mixed gel.
7. a kind of bean jelly plastic grass as claimed in claim 1-rice starch plural gel is as used bean jelly plastic grass-rice starch plural gel in the low fat Chinese style meat intestines of fat substitute; It is characterized in that described a kind of bean jelly plastic grass-rice starch plural gel; Be with bean jelly plastic grass and rice starch by weight calculating, i.e. rice starch: bean jelly plastic grass is to form after the ratio heating gelatinization of 10 ~ 14:1.
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| CN107404887A (en) * | 2015-03-30 | 2017-11-28 | 三洋食品株式会社 | Fast food meat-processing product and its manufacture method |
| CN104814453A (en) * | 2015-05-14 | 2015-08-05 | 南京农业大学 | Preparation method of low-fat regenerated cellulose emulsified liquid emulsion-type sausage |
| CN104814453B (en) * | 2015-05-14 | 2018-04-20 | 南京农业大学 | A kind of preparation method of regenerated cellulose emulsion low-fat emulsion sausage |
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| CN110063460A (en) * | 2019-05-22 | 2019-07-30 | 上海交通大学 | The low-fat meat ball and preparation method of a kind of novel complex gum as fat substitute |
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