CN101926467A - Health-care sausages rich in nutritional factors and preparation method - Google Patents
Health-care sausages rich in nutritional factors and preparation method Download PDFInfo
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- CN101926467A CN101926467A CN2010102258927A CN201010225892A CN101926467A CN 101926467 A CN101926467 A CN 101926467A CN 2010102258927 A CN2010102258927 A CN 2010102258927A CN 201010225892 A CN201010225892 A CN 201010225892A CN 101926467 A CN101926467 A CN 101926467A
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Abstract
The invention provides health-care sausages rich in nutritional factors and a preparation method and overcomes the drawback that skin-care and slimming sausages lack in current sausage markets. The invention adopts a technical scheme that the health-care sausages rich in nutritional factors comprise: 0.001 to 80 percent of nutritional factors consisting of one or more of DHA, spirulina, fish skin collagen and konjac flour, 1 to 50 percent of dietary fibers, 1 to 50 percent of seasoning auxiliary materials and the balance of water. In the invention, with added fish skin collagen, dietary fibers and konjac flour, which are skin-care and slimming nutritional factors for the female, the skin-care and slimming sausages contain low salt, low sugar and no fat and can be taken daily by female users.
Description
Technical field
The invention belongs to field of food, relate to a kind of health care sausage and preparation method who contains trophic factors.
Background technology
Along with the raising of people's living standard with to the pursuit of fashionable lives such as health, weight reducing, beauty treatment, especially vast female consumer urgently wishes to increase elements of some beauty treatments, weight reducing in daily edible food (particularly meat product), thoroughly solve to want the diet contradiction of eating and being afraid of to fill out.DHA (DHA, be commonly called as brain gold) be a kind of to the very important polyunsaturated fatty acid of human body, being a kind of essential element that nervous system cell is grown and kept, is brain and amphiblestroid important composition composition, is one of people's brain development, important substance of growth; Spirulina is a kind of original seaweed plants that grows in tropical salina, and it contains the amino acid of eight kinds of needed by human, be rich in vitamin and mineral matter, contained natural chlorophyll, cyanophycin, promote the lymphatic system function, can regulate the digestive system acid-base balance, strengthen reparation and the synthesis capability of DHA.Collagen is a main component of keeping skin and histoorgan form, structure, it also is the important source material material of repairing each damaged tissue, can improve the Skin Cell activity, can make cell become plentiful, strengthen skin elasticity, strengthen skin tension, reduce wrinkle, effects such as delaying decrepitude of skin are arranged, have good beautifying skin-protection function.Dietary fiber is a kind of can not being present in the plant cell wall by the carbohydrate of human consumption, and dietary fiber has very important effect to promoting good digestion and draining solid waste.The supplementary fibre element can make the food in the enteron aisle increase deliquescing in right amount, promotes intestines peristalsis, thereby has accelerated defecation speed, promotes the metabolism of human body, prevents the risk of constipation and reduction intestinal cancer, has beautification function preferably equally.Konjaku You Ming Amorphophalus rivieri, its Main Ingredients and Appearance is a glucomannans, what it not only contained needed by human body surpasses 10 seed amino acids and various trace elements, also have characteristics such as low-protein, the high fiber of low fat, good water absorption, expansion rate height, medicinal efficacy, have reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, health care, defaecation and etc. more effect.
Collagen, dietary fiber, konjaku flour more and more are subjected to the favor of vast female consumer as the nutrient that helps health, weight reducing and beautification function, in conjunction with the sausage higher such fact of welcome degree on market at present itself, utilize existing production technology, collagen, dietary fiber, these nutrients of konjaku flour add in the sausage by scientific and rational production technology and go, and become not only feasible but also very necessary.
Summary of the invention
The invention provides a kind of health care sausage and preparation method who contains trophic factors, it can remedy the deficiency that does not possess the sausage of beauty treatment weight reducing function on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A kind of health care sausage that contains trophic factors, comprise by one or more trophic factors of forming, dietary fiber, auxiliary and condiment and water in DHA, spirulina, collagen, the konjaku flour, the percetage by weight of described trophic factors is 0.001-80%, the percetage by weight of described dietary fiber is 1-50%, the percetage by weight of described auxiliary and condiment is 1-50%, and all the other are water.
Described DHA, spirulina, collagen, konjaku flour, dietary fiber all are edibilities.Described trophic factors is equal to nutrient, is meant the composition that energy, body constituent and tissue repair and physiological regulation function can be provided to human body in the food.Everyly can keep health and the needed various material that growth is provided, grows and works all is called the factor.Dietary fiber comes from the cell membrane of plant, comprises cellulose, hemicellulose, resin, pectin and lignin etc.; Konjaku flour, the smart powder that perennial Araeceae herbaceous plant is made.The objective of the invention is to a kind of zero fat, less salt, low sugar sausage with beauty treatment weight reducing is provided for the diet of vast female consumer by adding collagen, dietary fiber, these lady's beauty weight reducing nutrients of konjaku flour.
Konjaku flour also is " konjac glucomannan ", except that being konjac flour, also can be called konjac gum or yam flour in the English.The gluey polysaccharide of the water-setting that extracts in the stem tuber of various Amorphophallus plants is a kind of HMW, nonionic glucomannans, mainly is made up of mannose and glucose, and both mole ratios are about 1.6: 1.0.Glucomannans is branch slightly, connects mean molecule quantity 200,000 to 2,000,000 dalton with β-1,4 glycosidic bond.Acetyl group on the glucomannans main chain is given its dissolution characteristics, and average per 9 to 19 saccharide residues have 1 acetyl group.The typical color and luster of konjaku flour is that milky arrives light brown.
Preferred prescription, the percetage by weight of described trophic factors is 0.1-70%, and the percetage by weight of dietary fiber is 3-42%, and the percetage by weight of auxiliary and condiment is 3-40%, and all the other are water.
Preferred prescription, the percetage by weight of described trophic factors are 3-62%, and the percetage by weight of dietary fiber is 5-36%, and the percetage by weight of auxiliary and condiment is 5-35%, and all the other are water.
Further, described spirulina is seawater spirulina, fresh water spirulina or brackish water spirulina.
The form of described spirulina is spirulina powder or spirulina solution.
Further, described dietary fiber comprises one or more in wheat-bran dietary fiber, seaweed diet fiber, beans dietary fiber, fruit dietary fiber, the vegetable meal fiber; Described seaweed diet fiber is one or more in kelp dietary fiber, sargassum dietary fiber, Eucheuma dietary fiber, laver dietary fiber, fragrant plant mentioned in ancient texts dietary fiber, undaria pinnitafida dietary fiber, the bulk kelp dietary fiber.
Described dietary fiber expansive force is greater than 4mL/g, and retention ability is greater than 400%.
Further, described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and described conventional edible flavouring is one or more in salt, sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice; Described edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, plant protein hydrolysate, composite phosphate, TG, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, calcium citrate, natrium nitrosum, the pigment.
A kind of preparation method who contains the health care sausage of trophic factors extracts raw material according to above-mentioned prescription, during preparation, with DHA, spirulina, collagen, dietary fiber, konjaku flour and auxiliary and condiment, frozen water is cut with cutmixer and to be mixed, cut and mix the back and require the material filling even, thickness, color is normal, material is warm less than 10 ℃, can, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
The interpolation of natrium nitrosum and pigment is carried out according to national standard.
It is 2-15min that described cutmixer is cut the time of mixing.
Advantage of the present invention and characteristic part:
Sausage with lady's beauty weight reducing health care provided by the invention, be with auxiliary material collocation such as DHA, spirulina, collagen, dietary fiber, these lady's beauty weight reducing nutrients of konjaku flour and albumen, thereby reach zero fat, less salt, low sugar, can satisfy nutritional need, play the effect of beauty treatment weight reducing again, be the food of modern trend female ideal, this innovation to the functional food crossing domain meets the developing direction of following food.
The specific embodiment
Below in conjunction with example the present invention is done more detailed description.
A kind of health care sausage that contains trophic factors, comprise by one or more trophic factors of forming, dietary fiber, auxiliary and condiment and water in DHA, spirulina, collagen, the konjaku flour, the percetage by weight of described trophic factors is 0.001-80%, DHA wherein, spirulina, collagen, konjaku flour are any proportioning, the percetage by weight of described dietary fiber is 1-50%, the percetage by weight of described auxiliary and condiment is 1-50%, and all the other are water.
Embodiment 1
During preparation, dietary fiber 21kg is added in the cutmixer, add starch 10kg again, DHA, spirulina, collagen, konjaku flour 2.6kg (DHA 0.6kg wherein, spirulina 0.7kg, collagen 0.6kg, konjaku flour 0.7kg), vegetable protein 26kg, salt 1.6kg, white granulated sugar 0.8kg, monosodium glutamate 0.25kg, hydrolyzed vegetable protein 10kg, composite phosphate 1.2kg, carragheen 1.6kg, TG 0.03kg, essence and flavoring agent 0.3kg, frozen water 56kg cuts and mixes 6min, cut and mix the back and require the material filling even, thickness, color is normal, the material temperature is less than 10 ℃, hot-working, cooling packing, two-stage sterilization, cross gold and visit, get finished product 150kg.
In this example, the dietary fiber percetage by weight is 15%, and the percetage by weight of DHA, spirulina, collagen, konjaku flour is 1.73%, and the percetage by weight of auxiliary and condiment is 23.9%, and all the other are water.
Embodiment 2
During preparation, dietary fiber 30kg is added in the cutmixer, add starch 10kg again, DHA, spirulina, collagen, konjaku flour 6.4kg (DHA 1kg wherein, spirulina 2.2kg, collagen 1kg, konjaku flour 2.2kg), vegetable protein 18kg, salt 1.5kg, white granulated sugar 0.7kg, monosodium glutamate 0.25kg, hydrolyzed vegetable protein 10kg, composite phosphate 1.2kg, carragheen 1.6kg, TG 0.03kg, essence and flavoring agent 0.3kg, frozen water 56kg cuts and mixes 6min, cut and mix the back and require the material filling even, thickness, color is normal, the material temperature is less than 10 ℃, hot-working, cooling packing, two-stage sterilization, cross gold and visit, make finished product.
Embodiment 3
During preparation, dietary fiber 39kg is added in the cutmixer, add starch 10kg again, DHA, spirulina, collagen, konjaku flour 9.8kg (DHA0.9kg wherein, spirulina 4kg, collagen 2kg, konjaku flour 2.9kg), vegetable protein 15kg, salt 1.4kg, white granulated sugar 0.6kg, monosodium glutamate 0.25kg, hydrolyzed vegetable protein 10kg, composite phosphate 1.2kg, carragheen 1.6kg, TG 0.03kg, essence and flavoring agent 0.3kg, frozen water 56kg cuts and mixes 6min, cut and mix the back and require the material filling even, thickness, color is normal, the material temperature is less than 10 ℃, hot-working, cooling packing, two-stage sterilization, cross gold and visit, make finished product.
Certainly, the DHA in the trophic factors, spirulina, collagen, konjaku flour also can be selected wherein a kind of, any two kinds or any three kinds.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment did, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (10)
1. health care sausage that contains trophic factors, it is characterized in that comprising one or more trophic factors of forming, dietary fiber, auxiliary and condiment and water by in DHA, spirulina, collagen, the konjaku flour, the percetage by weight of described trophic factors is 0.001-80%, the percetage by weight of described dietary fiber is 1-50%, the percetage by weight of described auxiliary and condiment is 1-50%, and all the other are water.
2. according to the described health care sausage that contains trophic factors of claim 1, it is characterized in that: preferred prescription, the percetage by weight of described trophic factors is 0.1-70%, the percetage by weight of dietary fiber is 3-42%, the percetage by weight of auxiliary and condiment is 3-40%, and all the other are water.
3. according to the described health care sausage that contains trophic factors of claim 2, it is characterized in that: preferred prescription, the percetage by weight of described trophic factors are 3-62%, and the percetage by weight of dietary fiber is 5-36%, the percetage by weight of auxiliary and condiment is 5-35%, and all the other are water.
4. according to the described health care sausage that contains trophic factors of arbitrary claim among the claim 1-3, it is characterized in that: described spirulina is seawater spirulina, fresh water spirulina or brackish water spirulina.
5. according to the described health care sausage that contains trophic factors of arbitrary claim among the claim 1-3, it is characterized in that: the form of described spirulina is spirulina powder or spirulina solution.
6. according to the described health care sausage that contains trophic factors of arbitrary claim among the claim 1-3, it is characterized in that: described dietary fiber comprises one or more in wheat-bran dietary fiber, seaweed diet fiber, beans dietary fiber, fruit dietary fiber, the vegetable meal fiber; Described seaweed diet fiber is one or more in kelp dietary fiber, sargassum dietary fiber, Eucheuma dietary fiber, laver dietary fiber, fragrant plant mentioned in ancient texts dietary fiber, undaria pinnitafida dietary fiber, the bulk kelp dietary fiber.
7. the health care sausage that contains trophic factors according to claim 6 is characterized in that: described dietary fiber expansive force is greater than 4mL/g, and retention ability is greater than 400%.
8. according to the described health care sausage that contains trophic factors of arbitrary claim among the claim 1-3, it is characterized in that: described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and described conventional edible flavouring is one or more in salt, sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice; Described edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, plant protein hydrolysate, composite phosphate, TG, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, calcium citrate, natrium nitrosum, the pigment.
9. a preparation method who contains the health care sausage of trophic factors is characterized in that: extract raw material according to the described prescription of claim 1, during preparation, with DHA, spirulina, collagen, dietary fiber, konjaku flour and auxiliary and condiment, frozen water is cut with cutmixer and to be mixed, cut and mix the back and require the material filling even, thickness, color is normal, material is warm less than 10 ℃, can, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
10. preparation method according to claim 9 is characterized in that: it is 2-15min that described cutmixer is cut the time of mixing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN107223913A (en) * | 2017-07-05 | 2017-10-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of shrimp sausage of cray containing DHA and its processing method |
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| CN101744291A (en) * | 2008-12-03 | 2010-06-23 | 青岛波尼亚食品有限公司 | Spirulina-containing western ham and preparation method thereof |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
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2010
- 2010-07-07 CN CN2010102258927A patent/CN101926467B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744291A (en) * | 2008-12-03 | 2010-06-23 | 青岛波尼亚食品有限公司 | Spirulina-containing western ham and preparation method thereof |
| CN101756283A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN103829179B (en) * | 2014-03-05 | 2015-06-17 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
| CN104938642B (en) * | 2015-06-04 | 2018-06-08 | 河南省科瑞食品技术有限公司 | A kind of method that the crisp intestines of element are prepared using soybean protein isolate |
| CN105394741A (en) * | 2015-10-27 | 2016-03-16 | 安徽香泽源食品有限公司 | Beautifying sausage and preparation method thereof |
| CN107223913A (en) * | 2017-07-05 | 2017-10-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of shrimp sausage of cray containing DHA and its processing method |
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| CN101926467B (en) | 2013-03-20 |
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Inventor after: Zhao Xiangjin Inventor before: Zhao Xiangjin Inventor before: Dai Aiguo Inventor before: Gao Ke Inventor before: Wang Lingxia |
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Effective date of registration: 20211223 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co.,Ltd. Address before: 266109, No. 115, sunny road, Chengyang District, Shandong, Qingdao Patentee before: Qingdao Bernia Food Co.,Ltd. |
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