CN104738683A - Dietary fiber based western sausage and preparation method thereof - Google Patents
Dietary fiber based western sausage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses dietary fiber based western sausage. The dietary fiber based western sausage is prepared from the following components in part by weight: 100 parts of meat, 15-25 parts of ice water, 1-5 parts of soybean isolate protein, 1-5 parts of table salt, 0.1-0.2 parts of five spice powder, 0.1-0.5 parts of white granulated sugar, 0.05-0.15 parts of monosodium glutamate, 0.5-2.5 parts of cooking wine, 0.01-0.02 parts of sodium nitrite, 0.01-0.04 parts of sodium isoascorbate, and 2-10 parts of dietary fiber. The invention also discloses a preparation method of the dietary fiber based western sausage. The preparation method comprises the steps of selecting raw materials, finishing, weighing, mincing, homogenating, filling, baking, cooking, cooling and storing. The dietary fiber based western sausage prepared by the method and prepared from the components has balanced nutrition, has proper color and luster, has a compact texture structure, and is high in resilience, good in mouthfeel, low in processing cost and good in quality.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Western Sausage based on dietary fiber, the invention still further relates to a kind of preparation method of the Western Sausage based on dietary fiber.
Background technology
Sausage is an important class in meat products processing, refers to the meat of animal to rub into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.Because of its instant, unique flavor and deeply welcomed by the people, but in recent years, along with the raising of people's level of consumption and the increase that requires nutritive value, health care aspect, people recognize gradually at present sausage on the market nutrition and healthy in there are serious problems.
Extensive investigations research shows, the insufficiency of intake of dietary fiber causes overweight, fat, and diabetes, atherosclerotic, the very important reason of the so-called ciril disease such as coronary heart disease, therefore dietary fiber is in food nutrition with play an important role clinically.
Summary of the invention
The object of this invention is to provide a kind of Western Sausage based on dietary fiber, solve exist in prior art unbalanced, the inferior problem of nutrition of Western Sausage.
Another object of the present invention is to provide a kind of preparation method of the Western Sausage based on dietary fiber.
First technical scheme of the present invention is, a kind of Western Sausage based on dietary fiber, comprises following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts.
Feature of the present invention is also,
Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5-7:3, and described show condition is 12 parts.
The mass ratio of chicken and lean pork is 6:4, and soybean protein isolate is 3 parts, and dietary fiber is 6 parts.
Second technical scheme of the present invention is, a kind of preparation method of the Western Sausage based on dietary fiber specifically implements according to following steps:
Step 1, raw material are selected, finishing: buy just butchered better, and also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken;
Step 2, weighing: weigh following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5-7:3, and described show condition is 12 parts;
Step 3, Minced Steak: lean pork and chicken are broken into meat cubelets, freshens white granulated sugar in proportion, monosodium glutamate, salt, natrium nitrosum, sodium isoascorbate, be cut into the Fang Ding of 0.8cm-1.2cm by show condition, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 2min-3min, be twisted into meat gruel;
Step 4, homogenate: soybean protein isolate and dietary fiber are adjusted rare respectively with frozen water, by five-spice powder, cooking wine, and water all adds, and until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed;
Step 5, to record and filling: be placed in running water after being cleaned up by natural hog intestine warm water and soak after 2h use again, mix the meat stuffing mixed pour in casing by cutting, cut to lengthen is at 8-12cm, and minute bubbles toothpick punctures rear discharge; Two cord of casing is tightened back-out knot come, and on casing acanthopore; The intestines clear water of having filled with washes away the grease on surface;
Step 6, baking: populated sausage is toasted;
Step 7, boiling: before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on 85-95 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, namely takes the dish out of the pot;
Step 8, cooling, storage: after boiling, be cooled to normal temperature, unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
Feature of the present invention is also,
Baking condition is: baking temperature 70 ~ 80 DEG C, time 45min-75min.
The invention has the beneficial effects as follows: the Western Sausage color and luster adopting said components and method to prepare is moderate, and structural state close structure, high resilience, mouthfeel is very good, and processing cost is low, quality better.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
Thought of the present invention is: the present invention adopts orthogonal test, from chicken pork ratio, soybean protein isolate, dietary fiber addition inquires into the impact of water-soluble dietary fiber on Western Sausage quality, determine that the optimum addition of dietary fiber and Different adding amount are to color and luster further, shearing force, cooking loss, pH value, the significant difference of yield rate.
The invention provides a kind of Western Sausage based on dietary fiber, comprise following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts.
Meat is the mixture of chicken, Zhu Shou meat and show condition, and wherein, chicken is with the mass ratio of Zhu Shou meat is 5:5-7:3, and show condition is 12 parts.
Further, the mass ratio of chicken and lean pork is 6:4, and soybean protein isolate is 3 parts, and dietary fiber is 6 parts.
Dietary fiber (DF) refers to not easily digested, the general name of the macromolecular substances based on polysaccharide, the condensate be made up of materials such as cellulose, hemicellulose, lignin, colloid and glycoprotein, be called as " the 7th nutrient " after the six large nutrients such as protein, lipid, carbohydrate, therefore, dietary fiber is applied more old more extensive in food processing.At present, the application study having various dietary fiber to bake and bank up with earth in the food such as food (biscuit, bread, noodles etc.), beverage, soft sweets at wheaten food is both at home and abroad reported, but is not a lot of in the application of meat products.In China, to be suitable for intake be 25 ~ 30g/d to adult's dietary fiber of taking in of medium energy, and it is 20 ~ 35g/d that the U.S. is suitable for intake, and the dietary fiber of Chinese average every day is not enough far away according to investigations.
In sausage goods, add smell and color and luster that dietary fiber does not affect meat products, make yellowish pink bright, meat good springiness, it is good to chew strength, and mouthfeel becomes better, has remarkable improvement to sausage quality, and what the present invention adopted is water-soluble dietary fiber polydextrose.
Polydextrose (polydextrose) is the another name of water-soluble dietary fiber.For white or off-white color solid particle, soluble in water, without special taste, heat is low, sugar-free, glycemic index are low, it is a kind of special carbohydrate with heath-function, can supplement the water-soluble dietary fiber of needed by human body, compared with insoluble diedairy fiber, polydextrose has more health care and processed edge.Polydextrose is one of best dietary fiber of a kind of function, after entering digestion, produces special physiological metabolism, thus anti-ly treats constipation, fat deposition.Polydextrose has numerous application advantages in food, mainly contains: low-yield; Regulating intestinal canal function, prevent the generation of constipation; The prebiotics function of regulating intestinal canal colony balance; Noxious material in purged body, reduces the risk that intestinal tract occurs, and improves immunity of organisms; Promote the absorption of mineral element; Improve lipid-metabolism, reduce triglycerides and cholesterol; Reduce blood glucose response; Increase satiety, contribute to alleviating obesity.Along with the reinforcement of the deep and people's understanding studied, as dietary fiber supplement, polydextrose will be played a great role in the middle of the exploitation of functional food.
The present invention also provides a kind of preparation method of the Western Sausage based on dietary fiber, specifically implements according to following steps:
Step 1, raw material are selected, finishing; Buy just butchered better, also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken;
Step 2, weighing: weigh following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5-7:3, and described show condition is 12 parts;
Step 3, Minced Steak; Lean pork and chicken are broken into meat cubelets, adds white granulated sugar in proportion, monosodium glutamate, salt, natrium nitrosum, sodium isoascorbate, show condition is cut into the Fang Ding of about lcm, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 2-3min, be twisted into meat gruel.
Step 4, homogenate; With frozen water, soybean protein isolate and dietary fiber are adjusted rare respectively, by five-spice powder, cooking wine, and water all adds, until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed.
Step 5, to record and filling; Be placed in running water after natural hog intestine warm water is cleaned up and soak after 2h use again, mix the meat stuffing mixed pour into cutting in casing.Bowel lavage should not too tightly or too pine, and sausage is filled with tension easily breaks, and fill with too loosely have residual air and occur jejunum, cut to lengthen is at about 10cm, and minute bubbles toothpick punctures rear discharge.Two cord of casing is tightened back-out knot come, and on casing acanthopore.The intestines clear water of having filled with washes away the grease on surface.
Step 6, baking; Object is color development and casing is toughened up, to prevent intestines body explosion in digestion process.Baking temperature 70 ~ 80 DEG C, time about 1h, require that intestines surface feel is smooth, do not touch with one's hand, baking temperature is unsuitable.Height, otherwise easily fuel-displaced.Baking can accelerate physic-chemical changes and the microbiological process of generation when meat is pickled, and promotes the Surface hardened layer of meat stuffing, makes it have special local flavor;
Step 7, boiling; Before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on about 90 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, can take the dish out of the pot;
Step 8, cooling, storage; After boiling, be cooled to normal temperature.Unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
Below in conjunction with concrete experiment, beneficial effect of the present invention is described:
1 materials and methods
1.1 major experimental equipment
Equipment: TZ5 type meat grinder, high-shear homogenizer, drying baker (DHG-91013SA type, three, Shanghai scientific instrument Co., Ltd), HH-4 type digital display thermostat water bath (Changzhou Guohua Electric Appliance Co., Ltd.), tender degree device (C-LM4, engineering college of Northeast Agricultural University), CR-400 color evaluating (1878-220), assay balance (the lucky Electronics Equipment Co., Ltd of Changzhou), electronic balance (the lucky Electronics Equipment Co., Ltd of Changzhou), PHS-2C type precision acidity meter (Shanghai Precision Scientific Apparatus Co., Ltd), 902C digital thermometer (Xiangcheng District, Zhangzhou City of Fujian Province Kodak electronic equipment factory), beaker, volumetric flask, graduated cylinder, kitchen knife, scissors, tweezers, chopping board, rope.
1.2 primary raw materials and reagent
Pig hind shank (commercially available), Fresh Grade Breast (commercially available), show condition (commercially available), salt (Wei Qun Variety salt Co., Ltd of Henan Province), five-spice powder (the upper good tasteable Co., Ltd of seafood delights), white granulated sugar (safe and comfortable sugar industry Co., Ltd), monosodium glutamate (Henan Lianhua Gourmet Powder Co., Ltd.), cooking wine (Co., Ltd is brewageed in old Henghe, Zhengzhou), natrium nitrosum (Jiangsu Yonghua Fine Chemical Co., Ltd.), sodium isoascorbate (Zhengzhou Tuoyang Industry Co., Ltd), soybean protein isolate (the extensive and profound in meaning star Bioisystech Co., Ltd in Beijing), dietary fiber (Henan Tailijie Biotech Co., Ltd.), chitterlings clothing (commercially available).
1.3 measure scheme
1.3.1 subjective appreciation
Select at least 10 personnel possessing certain subjective appreciation know-how respectively to the color and luster often organizing sausage, mouthfeel, smell, structural state four indices carries out quality score.Full marks are 100 points, wherein color and luster full marks 20, smell full marks 30, mouthfeel full marks 30, structural state full marks 20.Standards of grading are in table 1.
1.3.2pH value
The pH meter through calibration is adopted to measure.5g meat sample is shredded, adds after 45 milliliters of ultra-pure waters shake up, electrode is directly inserted wherein, reading after stable.Each sample replication 3 times, averages.Before tolerance, PH meter must correct with PH4 and PH9.18 titer.
1.3.3 color and luster
Utilize WSC-S type color difference meter to observe the sausage adding different proportion dietary fiber, record the change of its color and luster.L* represents brightness, and a* represents red, and b* is yellow.
1.3.4 cooking loss
Get the meat sample of a certain size (about 2cm × 2cm × 3cm), after precise, be placed in 85 DEG C of water-bath boiling 20min.Cool to room temperature after boiling, uses blotting paper suck dry moisture, and then weighs.Cooking loss formula is as follows:
In formula: Wb is quality before the boiling of meat sample, g; Wa is quality after the boiling of meat sample, g.
1.3.5 shearing force
The mensuration of meat sample tenderness is carried out with tender degree device.Meat sample is cut into uniform cube meat along the direction parallel with muscle fibre, and put into thermostat water bath after sealing packaging, bath temperature is 85 DEG C, with the change of cube meat central temperature in digital display thermometer record heating process.When cube meat central temperature reaches 70 DEG C, take out immediately, naturally cool to room temperature.The cube meat cooled is cut into by muscle fibril direction the meat sample that size is 1cm × 1cm × 1cm, shears cedductor with tender degree device along muscle fibre vertical direction, record shear force value, calculating mean value.
1.3.6 yield rate
Record raw material weight and finished weight calculate.
Table 1 sausage subjective appreciation table
2 orthogonal test designs table
This test adopts L
9(3
4) orthogonal experiment method inquires into chicken lean pork ratio, soybean protein isolate, dietary fiber three kinds of factors, by determining and color and luster, shearing force, the significant difference situation of cooking loss pH value judges the impact on sausage quality, finally selects fitst water combination.Its factor level table is in table 1, and experimental design table is in table 2 and table 3.
Table 2 orthogonal test factor level table
Table 3L
9(3
4) orthogonal test scheme
3 technological processes and formula
3.1 technological process
Raw material is selected, finishing → Minced Steak → homogenate → record and fill → toast-→ boiling → cooling → storage.
3.2 technical recipe
Chicken+pork+show condition (12g)=100g, frozen water (20ml), soybean protein isolate (1-5g), salt (2.5g), five-spice powder (0.15g), white granulated sugar (0.2g), monosodium glutamate (0.1g), cooking wine (1.5ml), natrium nitrosum (0.015g), sodium isoascorbate (0.03g), dietary fiber (2-10g).
4 interpretations
4.1 chicken and pork different proportion are to the results of sensory evaluation of sausage
Chicken and pork are analyzed according to the ratio of 10:0,9:1,8:2,7:3,6:4,5:5, and result is as table 4:
Table 4 (chicken+pork) results of sensory evaluation to sausage
As can be seen from Table 4, when chicken and pork ratio are 7:3, subjective appreciation total score is the highest, takes second place for during 5:5, and in order to determine best chicken pork ratio, lower surface analysis, chicken pork different proportion affects the significance of difference of sense organ, as shown in table 5:
The sensory evaluation scores of table 5 chicken and pork ratio
| Chicken pork ratio | Color and luster | Smell | Mouthfeel | Structural state |
| 10:0 | 17.13 | 19.50 a | 20.88 a | 17.00 |
| 9:1 | 15.50 | 22.63 b | 21.88 abd | 15.13 |
| 8:2 | 15.38 | 21.38 bc | 23.75 acd | 16.88 |
| 7:3 | 15.38 | 25.00 e | 26.00 d | 16.13 |
| 6:4 | 15.50 | 22.50 bcd | 23.38 ade | 16.50 |
| 5:5 | 16.38 | 24.75 f | 25.13 adf | 16.13 |
As shown in Table 5, because when ratio is 7:3, sense organ total score is the highest, take second place for during 5:5.So significant difference when mainly analyzing 7:3 and 5:5.Totally compare, when chicken pork ratio is 5:5, larger to the organoleptic effects of sausage, this is because chicken is tenderer than pork, and the fiber of chicken is thinner, short, fat content ratio pork is low, so increasing along with pork, mouthfeel can change a lot, in comprehensive production cost interests etc., so, when the ratio of chicken pork is 7:3, more easily others accept.
4.2 dietary fiber additions are to the results of sensory evaluation of sausage
Dietary fiber according to adding 0 in every 100g meat, 2g, 4g, the content of 6g, 8g, 10g adds.Result is as following table:
Table 6 dietary fiber sense addition is to official's evaluation result of sausage
As shown in Table 6, when dietary fiber addition is 2, total score is the highest, takes second place for during 6g, but in order to determine best dietary fiber content, the different dietary fiber addition of lower surface analysis affects the significance of difference of sense organ.As shown in table 7:
4.2.1 different dietary fiber addition affects the conspicuousness of sense organ
The different dietary fiber addition of table 7 affects the conspicuousness of sense organ
| Dietary fiber | Color and luster | Smell | Mouthfeel | Structural state |
| 0 | 11.00 a | 21.67 a | 16.00 a | 13.00 a |
| 2 | 17.00 b | 23.67 b | 22.67 b | 12.33 ab |
| 4 | 16.67 bc | 20.00 ac | 20.33 bc | 14.33 c |
| 6 | 13.33 d | 20.67 ad | 22.67 bd | 16.33 d |
| 8 | 15.00 e | 19.00 cd | 20.33 be | 15.67 de |
| 10 | 15.33 ef | 21.67 ae | 16.00 af | 18.00 f |
As shown in Table 7, different dietary fiber addition all has significant difference to sense organ aspect.
Comprehensive analysis, when dietary fiber addition is 2g, larger to the organoleptic effects of sausage, during for 6g, totally there is impact smaller.This is because dietary fiber adds in meat products, can replace partial fat, when content is less time, fat content is high, greatly greasy, and mouthfeel is not so good.Time content is more, because the water imbibition of dietary fiber is better, causes the tenderness of sausage to change, thus affect the structural state of sausage.So when selecting dietary fiber addition to be 6g, for the sense organ aspect best results of sausage.
4.3 orthogonal test analysis methods are to the results of sensory evaluation of sausage
Below select chicken pork ratio to be 7:3,6:4 and 5:5, soybean protein isolate (%) is 1g, 3g, 5g, and the Three factors that dietary fiber (%) is 2g, 6g, 10g carries out L
9(3
4) orthogonal test.By the organoleptic parameters to color and luster, smell, mouthfeel, structural state, determine optimum combination.Its results of sensory evaluation, as following table:
As shown in Table 8: best result is No. 5 sausages, and its content is A2B2C1, and namely soybean protein isolate is 3g, and dietary fiber is 6g, optimum when chicken pork ratio is 7:3; Can obtain optimum combination by extreme difference is A2B2C3, and namely soybean protein isolate is 3g, and dietary fiber is 6g, best when chicken pork ratio is 5:5.In order to better determine best of breed, also needing the research done specifically, analyzing the impact of Three factors on sausage matter structure below.
Table 8 orthogonal test results of sensory evaluation
4.3.1 soybean protein isolate is on the impact of sausage sensory evaluation scores significant difference
As shown in Table 9, soybean protein isolate to the mouthfeel of sausage and odor impact more remarkable: when soybean protein isolate is 1g and 3g and 3g and 5g, have conspicuousness to affect on people's sense organ smell and mouthfeel.This is because soybean protein isolate has stronger water imbibition and oil absorption, the effect played water conservation, protect fat, prevent gravy from emanating.Along with the increase of its content, the hardness of sausage can be increased, make the compactness of sausage more superior, thus strengthen chewiness, improve mouthfeel.Profit utilizes soy proteinaceous foaminess in addition, and not only can give food with loose structure, the ratio that bad smell can also be made to distribute is very fast, thus affects the sense of smell of people, improves mouthfeel.
Table 9 soybean protein isolate is on the impact of sausage sensory evaluation scores significant difference
4.3.2 dietary fiber is on the impact of sausage sensory evaluation scores significant difference
Table 10 dietary fiber is on the impact of sausage sensory evaluation scores significant difference
| Dietary fiber (%) | Color and luster | Smell | Mouthfeel | Structural state |
| 2 | 22.00 | 19.00a | 19.00a | 15.33 |
| 6 | 23.00 | 21.33b | 21.33b | 15.00 |
| 10 | 22.33 | 21.67bc | 21.67bc | 15.67 |
As shown in Table 10: different dietary fiber addition affects significantly the smell of sausage and mouthfeel: all have a significant impact between different dietary fiber addition.This is because the viscosity of selected polydextrose dietary fiber is high, reduce along with the rising of temperature, and then the mouthfeel of sausage can be affected; Secondly, the moisture retention of polydextrose is relatively good, can delay moisture evaporation, because moisture can affect the matter structure of sausage, also can affect the mouthfeel of people; Polydextrose dietary fiber does not have sweet taste, but sweetener that can be low in calories with high sugariness, manufacture food low in calories, because employ white granulated sugar in the process of this sausage, and also there is a well-behaved sweetener inside cooking wine, so the mouthfeel affecting sausage of meeting indirect and smell, but when processing sausage, adding suitable flavor enhancement can eliminate bad smell.
4.4 orthogonal test analysis methods are on the impact of sausage matter structure
By orthogonal test, analyze soybean protein isolate, dietary fiber, chicken pork ratio Three factors to the color and luster of sausage, shearing force, cooking loss, pH value, the impact of cooking loss.
By table 11,12 can draw, pass through range analysis, Three factors to the influence degree of L is: A>B>C>A × B, be: A>A × B>C>B be: A>C>B>A × B to the influence degree of a to the influence degree of b.Therefore can determine that soybean protein isolate has larger impact to color and luster, someone proves this proof, and soluble dietary fiber is not too obvious on the impact of color and luster, namely adds dietary fiber and does not have too large impact to its color and luster.
On the impact of shearing force be: B>A × B>A>C, on the impact of cooking loss be: A>B>A × B>C, known dietary fiber is very large on the impact of shearing force, this is because dietary fiber has have very high retentiveness, avoid the loss of boiling station moisture, have absorption chelation to organic compound.Dietary fiber to be oiliness be also reduces the reason of cooking loss.The polydextrose dietary fiber that this research is added, because there occurs emulsification in the manufacturing process of sausage, sugar in desirable food substitutes and fat, and then improve matter structure and the mouthfeel of food, the loss of fat during it also avoid boiling, thus improve boiling rate and shearing force, make meat products have good mouthfeel and quality.
Table 11 orthogonal test analysis method is on the impact of sausage matter structure
Table 12 intuitive analysis result
Continued 12
The judgement of 4.5 significant differences
From table 11, table 12 and continued 12, soybean protein isolate and dietary fiber affect larger on the integrated quality of sausage, utilize now IBM SPSS Statistics v20-32bit software, to analyze between different dietary fiber addition and color and luster whether to sausage between different soybean protein isolate addition, shearing force, cooking loss, pH value has significant impact.As following table:
4.5.1 different dietary fiber addition affects the conspicuousness of each index
The different dietary fiber addition of table 13 affects the conspicuousness of each index
| Dietary fiber | L | Shearing force | Cooking loss |
| 2 | 73.31 a | 6.42 a | 8.96 |
| 6 | 72.32 ab | 5.11 b | 8.21 |
| 10 | 71.71 b | 5.72 ab | 7.66 |
Can be observed by table 13 and draw: different dietary fiber addition has considerable influence to color and luster L, and time dietary fiber addition is 2g and 10g, there were significant differences.Mainly because selected dietary fiber is polydextrose, its color is white, Powdered, solubility reaches 70%, water-soluble rapidly in processing, so different consumptions on color and luster a and b without impact, but along with the increase of dietary fiber amount, volume becomes large gradually, after water-soluble, its concentration raises, and can affect color and luster L to a certain extent.So have significant difference to color and luster L time dietary fiber addition is 2g and 10g.
Different dietary fiber addition has considerable influence to shearing force, and when dietary fiber addition is 2g and 6g time, there were significant differences.This is because soluble dietary fiber polydextrose has very high water-soluble, in the process of processing sausage, emulsification can occur, make the structure of sausage more tight, the gel effect between meat gruel is remarkable.But along with increasing of dietary fiber amount, because volume becomes large, tenderness changes, and can affect the matter structure of sausage on the contrary, destroy its structural state.
Different dietary fiber additions all has no significant effect the pH value of sausage and yield rate.Because dietary fiber polydextrose stability is very good, not with acid-base reaction, for this low temperature process food of sausage, chemistry side can not be there is and answer, so do not have much affect to PH.Because dietary fiber solubility is very high, even different additions, also can reach identical effect to yield rate, so the addition of different dietary fiber is not remarkable on the impact of yield rate.
4.5.2 different soybean protein isolate addition affects the conspicuousness of each index
The different soybean protein isolate addition of table 14 affects the conspicuousness of each index
As shown in Table 14: the color and luster of soybean protein isolate to sausage has considerable influence, wherein soybean protein isolate addition is have remarkable impact to brightness L between 5g and 3g and 5g and 1g.This is because soybean protein isolate is faint yellow, milky powder, along with increasing of addition, its color and luster can be affected to a certain extent.
Different soybean is separated has certain influence to sausage PH, and wherein 5g and 1g and 5g and 3g has remarkable impact to pH value.This is because soybean protein isolate has the function of emulsibility and oil absorption, can protein content be improve, forced for vitamins, along with the increase of its content, its pH value be had a certain impact.
On the impact of sausage cooking loss significantly, wherein 5g and 1g and 1g and 3g has remarkable impact to cooking loss to different soybean protein isolate addition.This is because soybean protein isolate has the effect of hydrability and gel-type, soybean protein isolate is along peptide backbone, have a lot of polar group, therefore have water imbibition, water-retaining property and expansile ability, its most high-moisture hold facility can reach 14g water/g protein in addition, soybean protein isolate has higher viscosity, plasticity and elasticity, the carrier of water can be done, when processing sausage, along with the increase of its addition, stronger to the adsorption capacity of moisture, thus reduce cooking loss rate.
4.5.3 empty row affect the conspicuousness of shearing force
Table 15 sky row affect the conspicuousness of shearing force
| Empty row | Shearing force |
| 1 | 5.24022 a |
| 2 | 5.50300 ab |
| 3 | 6.50878 c |
As shown in Table 15: the shearing force of reciprocation on sausage of soybean protein isolate and dietary fiber affects highly significant, this is because soybean protein isolate and dietary fiber can reduce the loss of fat and juice in meat products process, contribute to maintaining the stable of profile, when two all add in sausage, owing to producing reciprocation, more remarkable on the impact of shearing force.Compare with soybean protein isolate, the addition of different dietary fiber is more remarkable than the impact of different soybean protein isolate additions on shearing force.And both reciprocations are to color and luster, cooking loss, pH value and yield rate have no significant effect.
4.5.4 chicken pork ratio affects the conspicuousness of pH value
Table 16 chicken pork ratio affects the conspicuousness of pH value
| Chicken pork ratio | PH | Yield rate |
| 7:3 | 6.397778 a | 1.065533 |
| 6:4 | 6.347778 bc | 1.066600 |
| 5:5 | 6.354444 c | 1.076900 |
As shown in Table 16: different chicken and pork ratio have remarkable impact to pH value.
5 conclusions
As the above analysis, soybean protein isolate and dietary fiber are principal element on the impact of sausage, and chicken pork ratio is secondary cause, in conjunction with results of sensory evaluation, consider production cost and processing technology, when selecting chicken pork ratio 6:4, the mouthfeel of sausage can be made to reach optimum efficiency.
Analyzed by significant difference: different dietary fiber addition is to color and luster, cooking loss, pH value, yield rate impact is not remarkable, when dietary fiber addition is 2g and 10g and 2g and 6g time, sausage shearing force is had a significant impact, determine result in conjunction with sense organ product, when dietary fiber addition is 6g, the color and luster of sausage is moderate, structural state close structure, high resilience, mouthfeel is very good, in conjunction with processing cost, so when selecting dietary fiber addition to be 6g, can optimum efficiency be reached to the integrated quality of sausage.
Different soybean protein isolate addition is to the color and luster of sausage, and pH, cooking loss impact significantly.Wherein soybean protein isolate addition is that between 1g and 3g and 5g and 1g, to color and luster, there were significant differences, when but addition is 3g and 5g, color and luster and cooking loss are all had no significant effect, addition has no significant effect pH value when being 1g and 3g, the characteristic of comprehensive soybean protein isolate and results of sensory evaluation, when addition is 3g, technological requirement can be met.
So the optimum formula of sausage is chicken pork ratio is 6:4, soybean protein isolate is 3g, when dietary fiber is 6g, can reach optimum efficiency to the quality of sausage.
Embodiment 1
Buy just butchered better, also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken; Following component is weighed: meat 100 parts, frozen water 20 parts, soybean protein isolate 3 parts, salt 2.5 parts, five-spice powder 0.15 part, white granulated sugar 0.2 part according to mass parts; Monosodium glutamate 0.1 part, cooking wine 1.5 parts, natrium nitrosum 0.015 part, sodium isoascorbate 0.03 part; Dietary fiber 6 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 6:4, and described show condition is 12 parts; Lean pork and chicken are broken into meat cubelets, in proportion aodorization essence, salt, natrium nitrosum, sodium isoascorbate, is cut into the Fang Ding of 1.0cm by show condition, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 2.5min, be twisted into meat gruel; With frozen water, soybean protein isolate and dietary fiber are adjusted rare respectively, by five-spice powder, cooking wine, and water all adds, and until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed; Be placed in running water after being cleaned up by natural hog intestine warm water and soak after 2h use again, mix the meat stuffing mixed pour in casing by cutting, cut to lengthen is at 10cm, and minute bubbles toothpick punctures rear discharge; Two cord of casing is tightened back-out knot come, and on casing acanthopore; The intestines clear water of having filled with washes away the grease on surface; Baking, its baking temperature 75 DEG C, time 60min; Before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on 90 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, namely takes the dish out of the pot; After boiling, be cooled to normal temperature, unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
Embodiment 2
Buy just butchered better, also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken; Following component is weighed: meat 100 parts, frozen water 15 parts, soybean protein isolate 5 parts, salt 1 part, five-spice powder 0.2 part, white granulated sugar 0.1 part according to mass parts; Monosodium glutamate 0.15 part, cooking wine 0.5 part, natrium nitrosum 0.02 part, sodium isoascorbate 0.01 part; Dietary fiber 10 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5, and described show condition is 12 parts; Lean pork and chicken are broken into meat cubelets, in proportion aodorization essence, salt, natrium nitrosum, sodium isoascorbate, is cut into the Fang Ding of 0.8cm by show condition, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 3min, be twisted into meat gruel; With frozen water, soybean protein isolate and dietary fiber are adjusted rare respectively, by five-spice powder, cooking wine, and water all adds, and until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed; Be placed in running water after being cleaned up by natural hog intestine warm water and soak after 2h use again, mix the meat stuffing mixed pour in casing by cutting, cut to lengthen is at 8cm, and minute bubbles toothpick punctures rear discharge; Two cord of casing is tightened back-out knot come, and on casing acanthopore; The intestines clear water of having filled with washes away the grease on surface; Baking, its baking temperature 80 DEG C, time 45min; Before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on 95 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, namely takes the dish out of the pot; After boiling, be cooled to normal temperature, unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
Embodiment 3
Buy just butchered better, also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken; Following component is weighed: meat 100 parts, frozen water 25 parts, soybean protein isolate 1 part, salt 5 parts, five-spice powder 0.1 part, white granulated sugar 0.5 part according to mass parts; Monosodium glutamate 0.05 part, cooking wine 2.5 parts, natrium nitrosum 0.01 part, sodium isoascorbate 0.04 part; Dietary fiber 2 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 7:3, and described show condition is 12 parts; Lean pork and chicken are broken into meat cubelets, in proportion aodorization essence, salt, natrium nitrosum, sodium isoascorbate, is cut into the Fang Ding of 1.2cm by show condition, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 2min, be twisted into meat gruel; With frozen water, soybean protein isolate and dietary fiber are adjusted rare respectively, by five-spice powder, cooking wine, and water all adds, and until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed; Be placed in running water after being cleaned up by natural hog intestine warm water and soak after 2h use again, mix the meat stuffing mixed pour in casing by cutting, cut to lengthen is at 12cm, and minute bubbles toothpick punctures rear discharge; Two cord of casing is tightened back-out knot come, and on casing acanthopore; The intestines clear water of having filled with washes away the grease on surface; Baking, its baking temperature 70 DEG C, time 75min; Before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on 85 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, namely takes the dish out of the pot; After boiling, be cooled to normal temperature, unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
Claims (5)
1. based on a Western Sausage for dietary fiber, it is characterized in that, comprise following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts.
2. the Western Sausage based on dietary fiber according to claim 1, is characterized in that, described meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5-7:3, and described show condition is 12 parts.
3. the Western Sausage based on dietary fiber according to claim 2, is characterized in that, further, the mass ratio of described chicken and lean pork is 6:4, and soybean protein isolate is 3 parts, and dietary fiber is 6 parts.
4. based on a preparation method for the Western Sausage of dietary fiber, it is characterized in that, specifically implement according to following steps:
Step 1, raw material are selected, finishing: buy just butchered better, and also directly can buy cold storage, after sampling, laying temperature is store in 0 ~ 4 DEG C of refrigerator; By manadesma, fat finishing totally, fresh pig ridge fat free from admixture, is all cut into the rhombus that 40-60g is heavy by lean pork and chicken;
Step 2, weighing: weigh following component according to mass parts: meat 100 parts, frozen water 15 parts-25 parts, soybean protein isolate 1 part-5 parts, salt 1 part-5 parts, five-spice powder 0.1 part-0.2 part, white granulated sugar 0.1 part-0.5 part; Monosodium glutamate 0.05 part-0.15 part, cooking wine 0.5 part-2.5 parts, natrium nitrosum 0.01 part-0.02 part, sodium isoascorbate 0.01 part-0.04 part; Dietary fiber 2 parts-10 parts; Meat is the mixture of chicken, lean pork and show condition, and wherein, the mass ratio of chicken and lean pork is 5:5-7:3, and described show condition is 12 parts;
Step 3, Minced Steak: lean pork and chicken are broken into meat cubelets, freshens white granulated sugar in proportion, monosodium glutamate, salt, natrium nitrosum, sodium isoascorbate, be cut into the Fang Ding of 0.8cm-1.2cm by show condition, scald 30 minutes by the hydro-thermals of 70 DEG C; Then the lean meat filling be stirred is put into and mix meat machine, and add show condition and add 1/3 frozen water, stir 2min-3min, be twisted into meat gruel;
Step 4, homogenate: soybean protein isolate and dietary fiber are adjusted rare respectively with frozen water, by five-spice powder, cooking wine, and water all adds, and until show condition is cut to fine particulate, intestines filling thickness, various condiment is evenly distributed;
Step 5, to record and filling: be placed in running water after being cleaned up by natural hog intestine warm water and soak after 2h use again, mix the meat stuffing mixed pour in casing by cutting, cut to lengthen is at 8-12cm, and minute bubbles toothpick punctures rear discharge; Two cord of casing is tightened back-out knot come, and on casing acanthopore; The intestines clear water of having filled with washes away the grease on surface;
Step 6, baking: populated sausage is toasted;
Step 7, boiling: before sausage is cooked, temperature will reach more than 90 DEG C, after cooking, and water temperature will remain on 85-95 DEG C, more than boiling 25min, feels stiff when pinching intestines body with hand, and elastic force is very sufficient, namely takes the dish out of the pot;
Step 8, cooling, storage: after boiling, be cooled to normal temperature, unpacked bowel lavage hanging is deposited, and adopts vacuum packaging during storage.
5. the preparation method of the Western Sausage based on dietary fiber according to claim 4, is characterized in that, described baking condition is: baking temperature 70 ~ 80 DEG C, time 45min-75min.
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| CN110403148A (en) * | 2019-08-27 | 2019-11-05 | 郑州轻工业学院 | A kind of less salt low fat Western-style ham and preparation method thereof |
| CN110613097A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for preparing edible plant fiber sausage |
| CN111511218A (en) * | 2017-12-21 | 2020-08-07 | 荷兰联合利华有限公司 | Vegetarian sausage smoked without casing |
| CN111642702A (en) * | 2020-06-22 | 2020-09-11 | 玛士撒拉（上海）医疗科技有限公司 | High dietary fiber and high protein chicken breast sausage suitable for diabetics and overweight people and preparation method thereof |
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| CN111642702A (en) * | 2020-06-22 | 2020-09-11 | 玛士撒拉（上海）医疗科技有限公司 | High dietary fiber and high protein chicken breast sausage suitable for diabetics and overweight people and preparation method thereof |
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