CN101919537B - Application of phytosterol ester and conjugated linoleate in functional meat product - Google Patents
Application of phytosterol ester and conjugated linoleate in functional meat product Download PDFInfo
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- CN101919537B CN101919537B CN2010102767931A CN201010276793A CN101919537B CN 101919537 B CN101919537 B CN 101919537B CN 2010102767931 A CN2010102767931 A CN 2010102767931A CN 201010276793 A CN201010276793 A CN 201010276793A CN 101919537 B CN101919537 B CN 101919537B
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- stanol ester
- plant stanol
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 53
- 229940049918 linoleate Drugs 0.000 title claims abstract description 32
- OYHQOLUKZRVURQ-HZJYTTRNSA-M 9-cis,12-cis-Octadecadienoate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC([O-])=O OYHQOLUKZRVURQ-HZJYTTRNSA-M 0.000 title claims abstract 15
- 229940075999 phytosterol ester Drugs 0.000 title abstract 5
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000020997 lean meat Nutrition 0.000 claims abstract description 11
- 238000003672 processing method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229940107071 plant stanol ester Drugs 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 26
- -1 stigmastane alcohol ester Chemical class 0.000 claims description 12
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 229940108924 conjugated linoleic acid Drugs 0.000 claims description 10
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 10
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- 238000000034 method Methods 0.000 claims description 9
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses application of phytosterol ester and conjugated linoleate in a functional meat product. The invention also discloses a processing method for preparing the functional meat product by using the phytosterol ester and the conjugated linoleate, and a processed functional meat product. Based on 100 parts of the functional meat product, the functional meat product consists of the following raw materials in part by weight: 75 to 90 parts of lean meat, 0.05 to 0.30 parts of the phytosterol ester with the purity of 55 to 97 percent, 0.4 to 2.0 parts of the conjugated linoleate with the purity of 78 to 84 percent, 0.01 to 7.5 parts of auxiliary materials, a proper amount of flavoring agent and 0 to 9 parts of fatty meat. The functional meat product added with the phytosterol ester and the conjugated linoleate obtained by the processing method of the invention has the characteristics of good mouthfeel, health-care effect of reducing serum cholesterol level after being eaten, contribution to preventing cardiovascular and cerebrovascular diseases caused by high cholesterol, and suitability for middle-aged and elderly people and people with high cholesterol.
Description
Technical field
The present invention relates to the functional meat product preparation field, particularly plant stanol ester and the conjugate linoleate application process in functional meat product.
Background technology
Worldwide, the ill quantity of angiocardiopathy-coronary heart disease, apoplexy, arteriosclerosis disease increases.According to The World Health Organization's statistics, annual about 1,600 ten thousand people die from various forms of angiocardiopathies.High anteserum cholesterol is one of main hazard factor that causes various angiocardiopathies.The attention of health problem is made the physiological function (KeizoArihara of people's growing interest food; Strategies for designing novel functional meat products; MeatScience, 2006,74:219-229).In recent years, reduce cholesterol levels through way of dining such as functional food and caused very big concern.
Phytosterol and phytostanol are the plant equivalents of cholesterol; If in the middle of daily diet, contain the phytosterol or the phytostanol of capacity; Then can reduce enteron aisle to the absorption of cholesterol amount, thereby reduce serum cholesterol concentration (Hallikainen MA, Uusitupa MI; Effects of 2low-fat stanol ester-containing margarines on serum cholesterol concentrations as part of a low-fat diet in hypercholesterolemic subjects; Am J Clin Nutr, 1999,69:403～410).Plant stanol ester is that first commercial food product based on the reduction cholesterol of phytosterol is prepared burden in the world; Its security has obtained strict security test, and has obtained the confirmation of 40 multinomial human clinical's researchs, has affirmed fully it and has reduced effect (the Miettinen TA of cholesterol; Puska P; Gylling H, Vanhanen H, Vartiainen E; Reductionof serum cholesterol with sitostanol-ester margafine in a mildlyhypercholesterolemic population; N Engl J Med 1995,333:1308～1312).Nineteen ninety-five, Finland produces the norcholesterol food that adds plant stanol ester first.
CLA is a series of linoleic general names that contain conjugated double bond, comprises geometric isomer and position isomer, 9c wherein, and 11t-CLA and 10t, 12c-CLA are two kinds of maximum isomers of content in the CLA.CLA can improve body immunity, regulates blood pressure, reduces the body fat quality, increases the lean meat quality, is applied to (Rainer L, Cynthia J.Heiss in health food and the functional food as a kind of food additives at present; Conjugated Linoleic Acid:Health implications and effects on body composition; Journal of the AmericanDietetic Association, 2004,104:963～968).In addition, CLA also has many disease-resistant functions, for example anticancer, anti arteriosclerosis, prevention diabetes etc.CLA begins the listing in the U.S. as food supplement in nineteen ninety-five, is one of popular additive of U.S. food association recommendation, the domestic products such as calcium conjugated linoleic acid, CLA zinc, CLA micro-capsule of also having produced.
In New Zealand, CLA is added in the milk powder, produce a kind of baby milk powder that is rich in CLA.Japan has added CLA in edible sunflower oil, produced the edible oil that is rich in CLA.
In China, just there be " Diet cures more than the doctors " to reach the saying of " integration of drinking and medicinal herbs " from ancient times.In April, 1997; State Bureau of Technical Supervision has issued the mandatory national standard " health care (function) food universal standard " that proposed by national food industry standardization technical committee (GB16740-1997); Comprised phytosterol and CLA in the functional component of regulation health care (function) food, CLA is put into functional grease (aliphatic acid) class.
On the domestic market, the functional food that adds phytosterol and CLA also began to occur in recent years.Plant stanol esters in 2008 have obtained the authentication of China Ministry of Public Health " new resource food ".Jin Longyu takes the lead in having released 10000ppm phytosterol corn oil on the market at home, has fired first rifle of domestic phytosterol oils.The Fourth Military Medical University functional food research department and Xi'an Oriental Dairy Co., Ltd. have researched and developed " phytosterol " milk jointly.
CLA in 2009 and conjugated linoleic acid glyceride are " new resource food " by the approval of China Ministry of Public Health.The Department of Science and Technology will increase milk conjugated linoleic acid, reduce in the milk saturated content of fatty acid lists " 15 " national major scientific and technological project in, makes the cla levels of milk bring up to the standard that human body needs.The domestic edible oil of regulating blood fat, immunological regulation, effect of weight reducing that has that is rich in CLA or conjugate linoleic acid derivative of also having developed.
Meat products contains good protein, abundant lipid and vitamin, to the human body great effect of growing and kept fit.In China, along with rapid economy development and growth in the living standard, to need increasing rapidly of meat products.Yet along with the raising of living condition, some consumers link together meat products with negative image, cause fat etc. as fat content is too high.A large amount of salt that use are also denounced by the people in the meat products process, and are relevant with hypertension because excessive absorption salt is considered to.The scientific research personnel is in order to improve meat products at the In The Heart of The Consumers healthy image; The factor such as compound sugar, trace element, nutrition fortifier that the researcher that has proposes to have certain health care functions join in traditional meat products and go; Exploitation reaches certain health care purpose functional meat product (Guo Yanjun, Wang Maohui through eating; The research and development of composite functional meat products; Meat industry, 2004, (4): 27-29).
Because the difference of dietary structure, domesticly starting late aspect the research of function meat products.Up to now, the domestic report that also plant stanol ester and conjugate linoleate is not applied to the function meat products.
Summary of the invention
The invention discloses a kind of plant stanol ester with plurality of health care functions and conjugate linoleate application process at functional meat product.
The present invention also discloses a kind of processing method of utilizing plant stanol ester and conjugate linoleate functional meat product, and process steps is simple, easy operating.
The application in functional meat product of a kind of plant stanol ester and conjugate linoleate is 100 parts in functional meat product, and the needed raw material mass percent in the process of preparation functional meat product is formed and comprised:
75～90 parts in lean meat
Purity is 0.05～0.30 part of 55%～97% plant stanol ester
Purity is 0.4～2.0 part of 78%～84% conjugate linoleate
0.01～7.5 part in auxiliary material
Flavor enhancement is an amount of
0～9 part of fat meat;
Described auxiliary material comprises one or more in food setting agent, food toner, food antiseptics, food additive and the ice bits.Described food setting agent is starch, distortion starch or other setting agents; Described food toner is a natural colouring matter common on the market, and like natural monascorubin etc., purpose is in order to increase the color and luster of functional meat product.
In functional meat product is 100 parts, and the raw materials quality percentage of preferred functional meat product is formed and comprised:
80～86 parts in lean meat
Purity is 0.11～0.26 part of 55%～97% plant stanol ester
Purity is 0.58～1.7 part of 78%～84% conjugate linoleate
0.06～7.3 part in auxiliary material
1.2～7.3 parts of flavor enhancements
4.2～8.6 parts of fat meat.
Lean meat can be selected livestock lean meat common on the market, for example lean pork, chicken, duck and beef etc. for use; Described fat meat can be selected pork for use; Kind according to functional meat product is regulated the ratio that adds; The purpose that adds fat meat is to improve the mouthfeel of functional meat product, but can not add too much, and fat meat addition too conference makes that fat content is too high in the functional meat product.
Plant stanol ester is the phytostanol oleate, and plant stanol ester can be selected a kind of or its mixture of the free phytostanol of stigmastanol ester, campestanol ester, vegetable seed stanol ester or other parts for use.The adding of plant stanol ester can reduce enteron aisle to the absorption of cholesterol amount.The preferred plants stanol ester is that purity is 85%～95% stigmastane alcohol ester.Plant stanol ester generally is to be made by sterol that from plant, extracts and fatty acid response; For example the source of stigmastane alcohol ester is the stigmasterol of soybean oil extraction and the fatty acid methyl ester that edible Canola Oil is produced, structural formula:
Conjugate linoleate is a kind of or its mixture of conjugated linoleic acid triglyceride, CLA diglyceride or other fatty glyceride; Main isomers is 9c in the CLA, 11t-CLA and 10t, 12c-CLA; The adding of conjugate linoleate can improve body immunity; Regulate blood pressure, reduce the body fat quality, increase the lean meat quality.Conjugate linoleate generally also is from plant, to propose to make; For example, can from safflower seed oil, obtain, the structural formula of two kinds of isomers that CLA is main is following, and wherein, c is a cis-structure, and t is a transconfiguration:
9c, the 11t-CLA
10t, the 12c-CLA
The structural formula of CLA glyceryl ester main component is:
Wherein, R is CLA 9c, 11t or 10t, and 12c isomers, c are cis-structures, t is a transconfiguration.
Flavor enhancement comprises salt, table sugar, spices or pepper powder etc., to increase the final mouthfeel of functional meat product.
The above-mentioned processing method of utilizing plant stanol ester and conjugate linoleate to prepare functional meat product comprises:
(1) lean meat is cut into small pieces or rubs, pickled 1～2 day, obtain cured meat;
(2) plant stanol ester is added thawing, adding is preheated to the conjugate linoleate after the thawing, stirs, and is cooled to below 10 ℃;
(3) cured meat that obtains in the step (1) is joined in the cooling material in the step (2), in cutmixer, cut and mix, add an amount of flavor enhancement and other auxiliary material simultaneously, cut to mix and evenly process thin meat gruel;
Wherein, be 100 parts in functional meat product, mass percent composition raw materials used in the above-mentioned process comprises:
75～90 parts in lean meat
Purity is 0.05～0.30 part of 55%～97% plant stanol ester
Purity is 0.4～2.0 part of 78%～84% conjugate linoleate
0.01～7.5 part in auxiliary material
Flavor enhancement is an amount of
0～9 part of fat meat;
Described auxiliary material comprises one or more in food setting agent, food toner, food antiseptics, food additive and the ice bits.
Can the thin meat gruel that make be processed ham sausage, sausage or Other Meat goods as required.
In the processing method of above-mentioned preparation functional meat product, according to actual needs, in step (1), also can add salt, anticorrisive agent, additive or other anti-oxidants.In step (3), can add setting agent, ice bits or other seasonings, toner etc. as required, setting agent is generally selected starch or distortion starch for use.
Beneficial effect of the present invention is embodied in:
(1) processing method of the present invention can evenly be joined plant stanol ester and conjugate linoleate in the meat products, and reduces plant stanol ester and conjugate linoleate runs off in cutting the process of mixing.
(2) the interpolation phytostanol that obtains of processing method of the present invention and the functional meat product of conjugate linoleate; Good mouthfeel; Can play the health-care effect that reduces serum cholesterol level after edible; Help to prevent the too high cardiovascular and cerebrovascular disease that causes of cholesterol, be fit to the elderly and high cholesterol crowd.
The specific embodiment
Embodiment 1
Get lean pork 16kg, beef 4kg, chicken 5kg, its strand is cut to fritter, add salt 1.5kg again, natrium nitrosum 2.5g, sodium isoascorbate 25g pickled 2 days;
With 40g quality percentage composition is 95% stigmastane alcohol ester heating and melting, adds 250g quality percentage composition after the preheating and be 84% conjugated linoleic acid triglyceride, is cooled to below 10 ℃ after stirring.
Add the above-mentioned cube meat of pickling; Low speed is cut slowly in cutmixer; Add ice bits 1kg, fat meat fourth 2.5kg, spices powder 100g and flavoring agent 25g while cutting, it is cut add 500g ice bits, 480g converted starch and a small amount of natural monascorubin and mixing again after mixing the thin meat gruel that mixes.
The above-mentioned meat gruel that makes is poured in the casing, every joint 20-30cm, the back clean surface of checking card drains away the water, and promptly makes the function sausage that adds phytostanol and CLA.
Embodiment 2
Get lean pork 20kg, beef 8kg, chicken 2kg, its strand is cut to fritter, add salt 500g again, natrium nitrosum 2g, sodium isoascorbate 20g pickled two days;
With 90g quality percentage composition is 85% stigmastane alcohol ester heating and melting, adds quality percentage composition after the 600g preheating and be 78% conjugated linoleic acid triglyceride, is cooled to below 10 ℃ after stirring.
Add the above-mentioned cube meat of pickling; Low speed is cut slowly in cutmixer; Add ice bits 1.8kg, fat meat fourth 1.5kg while cutting, spices powder 150g and flavoring agent 20g, with its cut mix add that 200g ice is considered to be worth doing behind the thin meat gruel that mixes again, 580g converted starch and a small amount of natural monascorubin and mixing.
The above-mentioned meat gruel that makes is poured in the casing, every joint 20-30cm, the back clean surface of checking card drains away the water, and puts into 120 ℃ of following sterilizations of pressure cooker 30 minutes, and cooling back packing promptly makes the function ham sausage that adds phytostanol and CLA.
Embodiment 3
Get lean pork 20kg, beef 6kg, its strand is cut to fritter, add salt 1kg again, sugared 1kg, five-spice powder 100g, white pepper powder 50g, natrium nitrosum 2.2g, sodium isoascorbate 18g were pickling below 10 ℃ one day;
With 35g quality percentage composition is 90% stigmastane alcohol ester heating and melting, adds 217g quality percentage composition after the preheating and be 80% CLA diglyceride, is cooled to below 10 ℃ after stirring.
Add the above-mentioned cube meat of pickling, low speed is cut slowly in cutmixer, adds ice bits 1kg, spices powder 50g and flavoring agent 25g while cutting, and it is cut add 800g ice bits, 380g converted starch and a small amount of natural monascorubin and mixing again after mixing the thin meat gruel that mixes.
The above-mentioned meat gruel that makes is poured in the casing every joint 20-30cm, the back clean surface of checking card; Drain away the water, 80 ℃ of boilings 30 minutes are dashed with cold water and to be drenched the cooling of intestines body; Carry out re-pasteurization after the vacuum packaging, promptly make the function low temperature ham sausage that adds phytostanol and CLA.
Embodiment 4
Get beef 7kg, the broken lean meat 2kg of finishing pig, fat meat 0.9kg passes through meat grinder and salt 300g with the meat material, sugared 100g, and natrium nitrosum 2g, the black pepper 35g that grinds stirs, and pickles two days;
With 27g quality percentage composition is 93% stigmastane alcohol ester heating and melting, adds quality percentage composition after the 180g preheating and be 80% conjugated linoleic acid triglyceride, is cooled to below 10 ℃ after stirring.
Add the above-mentioned cube meat of pickling, low speed is cut slowly in cutmixer, it is cut add a small amount of natural monascorubin and mixing again after mixing the thin meat gruel that mixes.
The above-mentioned meat gruel that makes is poured in the casing every joint 20-30cm, the back clean surface of checking card; After hanging one day drying under 13 ℃ of temperature, move in 27 ℃ the Fumigator and smoked 24 hours, slowly be warmed up to 47 ℃; Smoked again 6 hours, and good color was arranged, at room temperature cooling up to sausage.Promptly make the function Western Sausage of adding phytostanol and CLA.
Embodiment 5
Get lean pork 12kg, its strand is cut to fritter, add salt 280g again, natrium nitrosum 1g, sodium isoascorbate 10g pickled two days;
With 20g quality percentage composition is 90% stigmastane alcohol ester heating and melting, adds quality percentage composition after the 150g preheating and be 79% conjugated linoleic acid triglyceride, is cooled to below 10 ℃ after stirring.
Add the above-mentioned cube meat of pickling; Low speed is cut slowly in cutmixer; Add ice bits 500g, fat meat fourth 1kg while cutting, spices powder 150g and flavoring agent 20g, with its cut mix add that 100g ice is considered to be worth doing behind the thin meat gruel that mixes again, 180g converted starch and a small amount of natural monascorubin and mixing.
The above-mentioned meat gruel that makes is poured in the casing, every joint 20-30cm, the back clean surface of checking card drains away the water, and puts into 120 ℃ of following sterilizations of pressure cooker 30 minutes, and cooling back packing promptly makes the function ham sausage that adds phytostanol and CLA.
Claims (8)
1. plant stanol ester and the application of conjugate linoleate in functional meat product is characterized in that, are 100 parts in functional meat product, and the raw materials quality percentage of described functional meat product is formed and comprised:
Described auxiliary material comprises one or more in food setting agent, food toner, food antiseptics and the ice bits.
2. plant stanol ester according to claim 1 and the application of conjugate linoleate in functional meat product is characterized in that, are 100 parts in functional meat product, and the raw materials quality percentage of described functional meat product is formed and comprised:
3. according to claim 1 or described plant stanol ester of 2 arbitrary claims and the application of conjugate linoleate in functional meat product, it is characterized in that described plant stanol ester is the phytostanol oleate.
4. according to claim 1 or described plant stanol ester of 2 arbitrary claims and the application of conjugate linoleate in functional meat product; It is characterized in that described plant stanol ester is one or more in stigmastane alcohol ester, campestanol ester and the vegetable seed stanol ester.
5. according to claim 1 or described plant stanol ester of 2 arbitrary claims and the application of conjugate linoleate in functional meat product, it is characterized in that described plant stanol ester is that purity is 85%～95% stigmastane alcohol ester.
6. according to claim 1 or described plant stanol ester of 2 arbitrary claims and the application of conjugate linoleate in functional meat product; It is characterized in that described conjugate linoleate is one or both in conjugated linoleic acid triglyceride and the CLA diglyceride.
7. processing method of utilizing plant stanol ester and conjugate linoleate to prepare functional meat product comprises:
(1) lean meat is cut into small pieces or rubs, pickled 1～2 day, obtain cured meat;
(2) with the plant stanol ester heating and melting, adding is preheated to the conjugate linoleate after the thawing, stirs, and is cooled to below 10 ℃;
(3) cured meat that obtains in the step (1) is joined in the cooling material in the step (2), in cutmixer, cut and mix, add an amount of flavor enhancement and other auxiliary material simultaneously, cut and mix evenly;
Be that 100 parts of raw materials used mass percents are formed and comprised in functional meat product in the above-mentioned process:
Described auxiliary material comprises one or more in food setting agent, food toner, food antiseptics and the ice bits.
8. the functional meat product that the processing method of utilizing plant stanol ester and conjugate linoleate to prepare functional meat product according to claim 7 prepares is 100 parts in functional meat product, and the mass percent of its raw material is formed and comprised:
Described auxiliary material comprises one or more in food setting agent, food toner, food antiseptics and the ice bits.
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| CN2010102767931A CN101919537B (en) | 2010-09-09 | 2010-09-09 | Application of phytosterol ester and conjugated linoleate in functional meat product |
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| CN2010102767931A CN101919537B (en) | 2010-09-09 | 2010-09-09 | Application of phytosterol ester and conjugated linoleate in functional meat product |
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| CN101919537B true CN101919537B (en) | 2012-08-08 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1479581A (en) * | 2000-11-03 | 2004-03-03 | 孟山都技术有限公司 | Cholesterol reducing stanol compositions, preparation and method of use |
| CN1751601A (en) * | 2005-08-25 | 2006-03-29 | 国家海洋局第一海洋研究所 | Low cholesterol eggs rich in conjugate linoleic acid, and its prodn. method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ501169A (en) * | 1998-11-26 | 2001-05-25 | F | Fatty acid esters of phytosterol and phytostanol |
| CN101133849A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health meat products and method for preparing the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1479581A (en) * | 2000-11-03 | 2004-03-03 | 孟山都技术有限公司 | Cholesterol reducing stanol compositions, preparation and method of use |
| CN1751601A (en) * | 2005-08-25 | 2006-03-29 | 国家海洋局第一海洋研究所 | Low cholesterol eggs rich in conjugate linoleic acid, and its prodn. method |
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