CN105410202B - A kind of recombination fat meat and its preparation method and application - Google Patents
A kind of recombination fat meat and its preparation method and application Download PDFInfo
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- CN105410202B CN105410202B CN201510846869.2A CN201510846869A CN105410202B CN 105410202 B CN105410202 B CN 105410202B CN 201510846869 A CN201510846869 A CN 201510846869A CN 105410202 B CN105410202 B CN 105410202B
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- Prior art keywords
- meat
- lard oil
- fat meat
- fat
- liquid lard
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- 238000005215 recombination Methods 0.000 title claims abstract description 27
- 230000006798 recombination Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 78
- 239000007788 liquid Substances 0.000 claims abstract description 65
- 239000010699 lard oil Substances 0.000 claims abstract description 59
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 35
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- 238000000034 method Methods 0.000 claims abstract description 23
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 18
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 18
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
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- 235000019197 fats Nutrition 0.000 description 77
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- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical compound [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 3
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- 101150107345 Rhag gene Proteins 0.000 description 3
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
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- 235000019198 oils Nutrition 0.000 description 3
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 101000911390 Homo sapiens Coagulation factor VIII Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 240000007232 Illicium verum Species 0.000 description 1
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
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- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical group O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a kind of preparation methods for recombinating fat meat, and using liquid lard oil as raw material, through cholesterol reduction, emulsification, solidification and dehydration, recombination fat meat is made；Wherein, cholesterol reduction uses beta-cyclodextrin inclusion compound technique；The emulsifier used is emulsified using acetylation list diglycerine fatty acid ester and citric acid fatty glyceride as main component；Solidification is using gellan gum and agar as curing agent.Present invention extracting liq lard from pig fat meat, and using liquid lard oil as raw material, carry out cholesterol reduction, emulsification, solidification and dehydration, solid-state is made and recombinates fat meat, it can be advantageously applied in a variety of meat products, solve the problems, such as that liquid lard oil in the prior art and powdered oil are difficult to apply in meat products processing.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of recombination fat meat and its preparation method and application.
Background technique
Pork product contains higher pork fat, it provides nutrition abundant for meat products, strong flavor and more
The tender mouthfeel of juice.But contain more saturated fatty acid and cholesterol in pork fat, excessive eat easily causes hyperlipidemia
The diseases such as disease, coronary heart disease, atherosclerosis and hypertension.Therefore, human nutrition demand can be met simultaneously and diet can be improved
Structure reduces hypertension, the low fat meat product that hyperlipidaemic conditions occur comes into being, and becomes food science and technology worker and disappear
The hot spot of the person's of expense concern.
Currently, reducing method fatty in meat products is to substitute partial fat using fat substitute, have on the market
The fat substitute of fat subsitutes, modified fat and fat mimics these three types meat products is sold.If these fat of reasonable employment replace
Dai Pin can make meat products still be able to maintain succulence tender mouthfeel under the conditions of low fat, but at the same time also losing lard
The original nutrition of fat and flavor just lose the mouthfeel of grease and generate peculiar smell, influence fat-soluble when fat substitute dosage is excessive
Distribution and reservation of the flavor substance in food, change flavour of food products, to reduce the acceptability of low fat meat product.
So merely simply on meat products formula reduce fat be worthless, the reduction of fat content, not only influence nutrition and
Flavor, water-retaining property, water activity value, microbial stability and storing properties needed for also will affect the peculiar structural state of product
Deng.The saturated fatty acid and cholesterol in meat products are how reduced, and keeps the original nutrition of pork fat, flavor and taste, then
It is the key that the functional meat product exploitation for being able to satisfy a variety of demands such as sense organ, nutrition, health care.
Although containing the more saturated fatty acid and cholesterol being harmful to human health in pig fat meat, simultaneously again containing being
The unsaturated fatty acids such as many linoleic acid plus linolenic acids of number, particularly with the arachidonic acid not having in vegetable oil, 22
The substance highly beneficial to human health such as carbon polyenoic acid and alpha-lipoprotein.
To reduce saturated fatty acid and cholesterol in pig fat meat, isolated pig fat meat progress can will be butchered and divided
It extracts, refining, point refer to that the processes such as removing cholesterol are processed, isolate and be in a liquid state at normal temperature based on unsaturated acids fatty acid
Liquid lard oil.Liquid lard oil unsaturated acids fatty acid proportion is high, and cholesterol level is few, has strong fragrance, but liquid lard oil
It is in a liquid state at normal temperature, loses the solid-state properties of pig fat meat, thus be difficult to apply in the processing of a variety of meat stuffing based articles, it is make more
Advanced health care cooking oil.
Therefore, how aforesaid liquid lard to be processed to obtain the product for being more suitable for consumer and using and eating, more
It is conveniently used in the processing of a variety of meat products, is a research direction for being worth inquiring into.
Summary of the invention
The present invention provides a kind of recombination fat meat and its preparation method and application, saturated fatty acid, the gallbladders of the recombination fat meat
Sterol content is low, and unsaturated fatty acid content is high, solves the problems, such as that liquid lard oil is difficult to apply in meat products processing, can use
In the functional meat product for preparing a variety of different demands types.
A kind of preparation method recombinating fat meat, using liquid lard oil as raw material, at cholesterol reduction, emulsification, solidification and dehydration
Recombination fat meat is made in reason；Wherein, cholesterol reduction uses beta-cyclodextrin inclusion compound technique；The emulsifier used is emulsified with acetylation list
Diglycerine fatty acid ester and citric acid fatty glyceride are main component；Solidification is using gellan gum and agar as curing agent.
There are many ways to removing cholesterol, such as: absorption method, solvent extraction, supercritical fluid extraction, enzyme process and β-
It is cyclodextrin encapsulated etc..
Wherein, the active charcoal of the common adsorbent of absorption method, atlapulgite, silica gel, aluminium oxide etc., these adsorbents take off
Except rate is not high, also easy remaining is in food；Solvent extraction is organic using petroleum ether, n-hexane, ethyl alcohol, ethyl acetate etc.
Solvent, there are complex process, the problems such as cost is very high, dissolvent residual；The equipment investment of supercritical extraction is larger, and energy consumption is high
Deng；The removal efficiency of cholesterol oxidation enzyme process is not high, and the price of enzyme is high.
However, beta-cyclodextrin has, nontoxic, edible, chemical property is stable, is easily isolated, reusable, at low cost, behaviour
Make the advantages that facilitating, removing cholesterol rate is high, investigates from safety, efficiency, cost various aspects, is ideal removing cholesterol
Auxiliary agent.
It is found according to test, the emulsifier hydrophilic lipophilic balance (HLB value) of lard is best 5.5~6.5, acetylation list
Diglycerine fatty acid ester HLB value is between 2~3, and between 8~10, the two is used in combination citric acid fatty glyceride HLB value
The emulsification requirement of lard is conformed exactly to, emulsion color is pure white.
Agar has very strong gelation, and low-consuming, gel is fast, intensity is high, low price is preferable curing agent.But it passes through
Test discovery, agar gel elasticity is bad, and melt temperature is also not high enough；And between the gelation temperature and melt temperature of gellan gum gel
There is hysteresis quality, gelation temperature is far below the melt temperature of gel, and gelation temperature is between 20~50 DEG C, and melt temperature is then situated between
In 65~120 DEG C.Recombination fat meat prepared by the present invention has that need to be subjected to baking, boiling etc. resistant to high temperature when being applied to meat products
It is required that thus utilize this characteristic, with agar cooperate, can be made into heat irreversible gel, be resistant to the high temperature process such as baking, boiling,
The texture of elasticity can be provided simultaneously.
The liquid lard oil is to be prepared by pig fat meat through solvent extraction method or substep lowering temperature crystallization；
Wherein, the solvent extraction method includes:
(1) starchiness is made in pig fat meat, is extracted with isopropanol, filtered, obtain pork fat extracting solution；
(2) again pork fat extracting solution is cooling, take supernatant, remove the isopropanol in supernatant, obtain liquid lard oil.
Preferably, the mass ratio of the isopropanol and starchiness pig fat meat is 1.5~2.5:1, the quality of isopropanol is dense
Degree is 94~100%.
Preferably, the temperature of the extraction is 60~70 DEG C, the time of extraction is 40~60min.
In step (2), pork fat extracting solution is cooled to 16~20 DEG C, and keep the temperature 12~18h, regathers supernatant.
The substep lowering temperature crystallization includes:
(1) it is heated to pig fat meat to obtain lard, is cooled to 24 DEG C, keeps the temperature, after crystallization, take supernatant；
(2) repeat the process of above-mentioned cooling, heat preservation and crystallization, repeating cooling temperature every time reduces by 3 DEG C, until cooling
After temperature is down to 15 DEG C, supernatant is extracted, obtains liquid lard oil.
The beta-cyclodextrin inclusion compound technique refers to inclusion of the liquid lard oil through beta-cyclodextrin and removes in liquid lard oil
Cholesterol refers specifically to: beta-cyclodextrin being added in liquid lard oil, after heating, stirring, is centrifugated out the liquid pig of low cholesterol
Oil.
Preferably, in beta-cyclodextrin inclusion compound technique, on the basis of liquid lard oil, percentage, beta-cyclodextrin
Additive amount be 1.5~4%, the additive amount of water is 20~40%.
Preferably, inclusion temperature is 40~60 DEG C in beta-cyclodextrin inclusion compound technique, the inclusion time is 50~70min.
Further preferably, in beta-cyclodextrin inclusion compound technique, on the basis of liquid lard oil, percentage, β-ring paste
The additive amount of essence is 2.5%, and the additive amount of water is 20%, and inclusion temperature is 50 DEG C, and the inclusion time is 60min.
Preferably, the weight ratio of the acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 1:
0.8~1.2；On the basis of the liquid lard oil after cholesterol reduction, percentage, acetylation list diglycerine fatty acid ester and
The total addition level of citric acid fatty glyceride is 4~6%.
Preferably, on the basis of the liquid lard oil after cholesterol reduction, percentage is also wrapped in the emulsifier
Include starch Sodium Octenyl Succinate or inulin 40~60%, xanthan gum 0.8~1.6%.
It is further preferred that on the basis of the liquid lard oil after cholesterol reduction, percentage, the acetylation list diglycerol
The weight ratio of aliphatic ester and citric acid fatty glyceride is 1:0.8；By weight percentage, acetylation list diglycerine fatty
The total addition level of acid esters and citric acid fatty glyceride is 4%；The additive amount of starch Sodium Octenyl Succinate or inulin is
40%, the additive amount of xanthan gum is 1.6%.
Preferably, the temperature of the emulsification is 65~75 DEG C, the time is 25~35min, the stirring speed in emulsion process
Degree is 650~750r/min.
It is further preferred that the temperature of the emulsification is 70 DEG C, time 30min, the mixing speed in emulsion process is 700r/
min。
In solidification process, on the basis of the liquid lard oil contained in the liquid lard oil emulsion, percentage is tied cold
The additive amount of glue is 1.2~2%, and the additive amount of agar is 4~6%；It is further preferred that the additive amount of gellan gum is 2%, agar adds
Dosage is 4.4%.
After gellan gum and the heating of agar and water melt, it is added in the emulsion of liquid lard oil, after stirring a period of time, room temperature
Under be cooled to solidification after, grumeleuse can be diced, then ding shape grumeleuse is subjected to cold wind under conditions of 15 DEG C, 50% relative humidity
It is dry, it is dehydrated grumeleuse to water content < 15%, that is, present invention recombination fat meat product is made.
The present invention provides a kind of recombination fat meat of above-mentioned preparation method preparation.
Specifically, the content of the cholesterol of the recombination fat meat is 0.272~0.368mg/g, unsaturated fatty acid content
It is 68.44~88%, saturated fatty acid content is 31.56~12.0%；Recombinate fat meat color it is pure white, hardness be 0.083~
0.098kg, elasticity is 0.893~0.939, close with fresh fat meat.
The present invention also provides the recombination fat meat to prepare the application in meat products.
Specifically, the meat products includes sausage, fragrant tripe, burger.
Wherein, in the sausage, the additive amount for recombinating fat meat is 10~35%；In fragrant tripe, the additive amount for recombinating fat meat is
15~30%；In burger, the additive amount for recombinating fat meat is 30~45%.
Compared with prior art, the invention has the following advantages:
(1) present invention extracting liq lard from pig fat meat, and using liquid lard oil as raw material, carry out cholesterol reduction, emulsification,
Solidification and dehydration are made solid-state and recombinate fat meat, can be advantageously applied in a variety of meat products, solve liquid in the prior art
Body lard and powdered oil are difficult to the problem of applying in meat products processing.
(2) present invention carries out the emulsification and solidification of liquid lard oil using specific emulsifier and curing agent, so that finally obtaining
The recombination fat meat obtained not only reduces cholesterol and saturated fatty acid, and in the physical properties such as color, hardness, elasticity, with
Fresh fat meat is close, there is the identical mouthfeel of fresh fat meat.
(3) recombination fat meat is applied in meat products by the present invention, can be made into a variety of with sense organ, nutrition, health care etc. is met
The functional meat product of demand, no matter appearance, mouthfeel, fragrance, nutrition, health care etc. are better than using the product of fat substitute.
Specific embodiment
Below by specific embodiment, the present invention will be further described.The percentage all referred in the following example
It is mass percent.
Embodiment 1
A kind of preparation method recombinating fat meat, the specific steps are as follows:
(1) divide and mention: fresh pig fat meat being broken into starchiness, addition weight is 2.5 times of pig fat meat slurry, mass concentration is
94% isopropanol, at 70 DEG C after stirring and leaching 60min, filtering obtains pork fat extracting solution；Pork fat extracting solution is cooled to
16 DEG C, and 12h is kept the temperature, collect supernatant；Supernatant, which is heated to 83 DEG C or more, makes isopropanol evaporating completely to get liquid lard oil
I。
(2) cholesterol reduction: on the basis of the quality of liquid lard oil I, into liquid lard oil be added 1.5% beta-cyclodextrin,
20% water, is heated to 60 DEG C, insulated and stirred 70min, and centrifuge separation obtains the liquid lard oil II of low cholesterol.
(3) it emulsifies: on the basis of the quality of liquid lard oil II, into the liquid lard oil II of low cholesterol, being added 2.2%
Acetylation list diglycerine fatty acid ester, 1.8% citric acid fatty glyceride, 40% starch Sodium Octenyl Succinate,
The water of 0.8% xanthan gum and 4 times of weight is heated to 70 DEG C, stirring and emulsifying 30min under 700r/min, obtains liquid lard oil
Emulsion.
(4) solidify: on the basis of the quality of the liquid lard oil contained in the liquid lard oil emulsion, with the water of 4 times of weight, adding
1.2% gellan gum and 4% agar, heating melt after, be added in liquid lard oil emulsion, 900r/min stir 10min, then
It is placed in cooled and solidified at room temperature, after solidifying completely, grumeleuse is diced.
(5) it is dehydrated: the grumeleuse of ding shape is set on sieve, be sent into cold air drying case, at 15 DEG C, under the conditions of RH50%, dehydration
To moisture content 15% hereinafter, recombination fat meat is made.
The cholesterol level that gained recombinates fat meat is 0.272mg/g, unsaturated fatty acid content 88%, saturated fatty acid
Content is 12.0%；The color for recombinating fat meat is pure white, hardness 0.083kg, and elasticity is 0.893, close with fresh fat meat.
Embodiment 2
A kind of preparation method recombinating fat meat, the specific steps are as follows:
(1) divide and mention: fresh pig fat meat being broken into starchiness, addition weight is 1.5 times of pig fat meat slurry, mass concentration is
100% isopropanol, at 70 DEG C after stirring and leaching 60min, filtering obtains pork fat extracting solution；Pork fat extracting solution is cooling
To 16 DEG C, and 12h is kept the temperature, collects supernatant；Supernatant, which is heated to 83 DEG C or more, makes isopropanol evaporating completely to get liquid pig
Oily I.
(2) cholesterol reduction: on the basis of the quality of liquid lard oil I, into liquid lard oil I be added 4% beta-cyclodextrin,
40% water, is heated to 60 DEG C, insulated and stirred 70min, and centrifuge separation obtains the liquid lard oil II of low cholesterol.
(3) it emulsifies: on the basis of the quality of liquid lard oil II, 2% acetyl being added to the liquid lard oil II of low cholesterol
Change single diglycerine fatty acid ester, 2% citric acid fatty glyceride, 50% starch Sodium Octenyl Succinate, 1.2% Huang
Virgin rubber, 4 times of water are heated to 70 DEG C, stirring and emulsifying 30min under 700r/min, obtain liquid lard oil emulsion.
(4) solidify: on the basis of the quality of the liquid lard oil contained in the liquid lard oil emulsion, with the water of 4 times of weight, adding
1.6% gellan gum and 5% agar, heating melt after, be added in liquid lard oil emulsion, 900r/min stir 10min, then
It is placed in cooled and solidified at room temperature, after solidifying completely, grumeleuse is diced.
(5) it is dehydrated: the grumeleuse of ding shape is set on sieve, be sent into cold air drying case, at 15 DEG C, under the conditions of RH50%, dehydration
To moisture content 15% hereinafter, recombination fat meat is made.
The cholesterol level that gained recombinates fat meat is 0.368mg/g, unsaturated fatty acid content 68.44%, saturated fat
Fat acid content is 31.56%；The color for recombinating fat meat is pure white, hardness 0.098kg, and elasticity is 0.939, connects with fresh fat meat
Closely.
Embodiment 3
A kind of preparation method recombinating fat meat, the specific steps are as follows:
(1) divide and mention: the lard that pig fat meat is tempered is heated to 60 DEG C or more, is subsequently cooled to 24 DEG C, heat preservation generates crystallization
Afterwards, supernatant is isolated；Supernatant is further continued for cooling 3 DEG C, then keeps the temperature, crystallize, separate；So 3 DEG C of cooling every time, is protected
Supernatant is cooled to 15 DEG C, after heat preservation generates crystallization always by temperature, crystallization, separation, and the supernatant isolated is liquid lard oil I.
(2) cholesterol reduction: on the basis of the quality of liquid lard oil I, into liquid lard oil I be added 2.5% beta-cyclodextrin,
30% water, is heated to 60 DEG C, insulated and stirred 70min, and centrifuge separation obtains the liquid lard oil II of low cholesterol.
(3) it emulsifies: on the basis of the quality of liquid lard oil II, into the liquid lard oil II of low cholesterol, being added 1.8%
Acetylation list diglycerine fatty acid ester, 2.2% citric acid fatty glyceride, 60% starch Sodium Octenyl Succinate,
The water of 1.6% xanthan gum and 4 times of weight is heated to 70 DEG C, stirring and emulsifying 30min under 700r/min, obtains liquid lard oil
Emulsion.
(4) solidify: on the basis of the quality of the liquid lard oil contained in the liquid lard oil emulsion, with the water of 4 times of weight, adding
2% gellan gum and 6% agar are added in liquid lard oil emulsion after heating melts, and 900r/min stirs 10min, then sets
Grumeleuse is diced by cooled and solidified at room temperature after solidifying completely.
(5) it is dehydrated: the grumeleuse of ding shape is set on sieve, be sent into cold air drying case, at 15 DEG C, under the conditions of RH50%, dehydration
To moisture content 15% hereinafter, recombination fat meat is made.
The cholesterol level that gained recombinates fat meat is 0.2932mg/g, unsaturated fatty acid content 82%, saturated fat
Acid content is 18.0%；The color for recombinating fat meat is pure white, hardness 0.0915kg, and elasticity is 0.909, close with fresh fat meat.
Embodiment 4
A kind of chinese-style sausage, formula are as follows: recombination fat meat 30kg, lean meat 70kg, 8~12kg of white sugar, salt 2.8~
3.0kg, 50 degree or more 3~5kg of white wine, 2~3kg of bechamel, monosodium glutamate 0.5kg, sodium nitrate 50g.
It selects the pig leg meat for meeting sanitary standard to make raw material, except the fascia in fleshing, is cut into the lean meat grain of 1cm or so, then
It is stirred evenly with recombination fat meat and ingredient, then meat stuffing is poured into sausage filler, pours into the 2.8-3.2cm of prior maceration or so intestines
In clothing, every 15cm or so is bundled into a section with rope, with 40~45 DEG C of parenteral tables of warm water rinse, is sent into 55~60 DEG C of drying chambers and is dried into
Product rate is up to 68~70%, as finished product.
The indices of chinese-style sausage
Indices meet the requirement of GB/T 23493-2009 chinese-style sausage.
In above-mentioned sausage formula, recombination fat meat uses fresh fat meat instead, and other materials are constant, the sausage being processed into, and gallbladder is solid
Alcohol content is 0.99mg/g, and other indexs are without significant difference.
Embodiment 5
A kind of perfume tripe, formula are as follows: recombination fat meat 20kg, lean meat 80kg, white sugar 3kg, 4~4.5kg of salt, monosodium glutamate
0.5kg, sodium nitrate 50g, Chinese prickly ash 20g, illiciumverum 5g, cassia bark 5g.
It selects the pig leg meat for meeting sanitary standard to make raw material, lean meat is cut into the cutlet such as the long 3cm of chopsticks thickness, with recombination
Fat meat is mixed thoroughly.Fragrance roasts crisp to having turned to be yellow, and breaks into powder and mixes thoroughly with salt, monosodium glutamate, white sugar and sodium nitrate, adds in meat and salt down
Stain 15min pours into prior maceration and in clean belly after salt and sugar complete conjunctions dissolution, every 175~250g of filling, after filling filling
With hand rubbing at solid apple shape ball, then fastens a slip-knot and cover and tightened in sealing part, with 40~45 DEG C of warm water rinse appearances, then
It is sent into 55-60 DEG C of drying chamber and is dried to yield rate up to 62~70%, as finished product.
The indices of fragrant tripe
In above-mentioned perfume tripe side, recombination fat meat uses fresh fat meat instead, and other materials are constant, the fragrant tripe being processed into, cholesterol
Content is 0.72mg/g, and other indexs are without significant difference.
Embodiment 6
A kind of burger, formula are as follows: recombination fat meat 60kg, lean meat 40kg, starch 40kg, salt 1.5kg, ginger 1.5kg,
Shallot 5kg, soy sauce 2kg, sesame oil 0.5kg, zanthoxylum powder 150g.
It selects the pig leg meat for meeting sanitary standard to make raw material, meat meat grinder is rubbed, is put into togerther and filling machine with auxiliary material
In, in addition suitable water, stirs into flexible soft meat stuffing, then meat stuffing is twisted into the ball of 5~6cm of diameter, then put
Enter 150 DEG C of oil cauldrons and fry 4~5min, until burger floats, surface is in golden yellow, and take the dish out of the pot oil-control, as finished product.
Claims (5)
1. a kind of preparation method for recombinating fat meat, which is characterized in that using liquid lard oil as raw material, through cholesterol reduction, emulsification, solidification
And dehydration, recombination fat meat is made；Wherein, cholesterol reduction uses beta-cyclodextrin inclusion compound technique；Emulsify the emulsifier that uses with
Acetylation list diglycerine fatty acid ester and citric acid fatty glyceride are main component；Solidification is using gellan gum and agar as admittedly
Agent；
The weight ratio of the acetylation list diglycerine fatty acid ester and citric acid fatty glyceride is 1:0.8~1.2；To take off gallbladder
On the basis of liquid lard oil after sterol, percentage, acetylation list diglycerine fatty acid ester and citric acid fatty acid are sweet
The total addition level of grease is 4~6%；On the basis of the liquid lard oil after cholesterol reduction, percentage, the emulsifier
In further include starch Sodium Octenyl Succinate or inulin 40~60%, xanthan gum 0.8~1.6%；
The temperature of the emulsification is 65~75 DEG C, and the time is 25~35min, and the mixing speed in emulsion process is 650~750r/
min；
In solidification process, on the basis of the liquid lard oil contained in the liquid lard oil emulsion, percentage, gellan gum
Additive amount is 1.2~2%, and the additive amount of agar is 4~6%.
2. preparation method as described in claim 1, which is characterized in that in beta-cyclodextrin inclusion compound technique, using liquid lard oil as base
Standard, percentage, the additive amount of beta-cyclodextrin are 1.5~4%, and the additive amount of water is 20~40%.
3. preparation method as described in claim 1, which is characterized in that in beta-cyclodextrin inclusion compound technique, inclusion temperature be 40~
60 DEG C, the inclusion time is 50~70min.
4. a kind of recombination fat meat of preparation method preparation as claimed in any one of claims 1 to 3.
5. recombination fat meat is preparing the application in meat products as claimed in claim 4.
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| JPH03280829A (en) * | 1990-03-30 | 1991-12-11 | Ajinomoto Co Inc | Production of low-fat spread |
| CN1056037C (en) * | 1992-12-21 | 2000-09-06 | 北京大学 | Preparation method of solid animal fatty oil and vegetable oil |
| US6129945A (en) * | 1998-12-10 | 2000-10-10 | Michael E. George | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat |
| CN101252844A (en) * | 2005-07-01 | 2008-08-27 | 马泰克生物科学公司 | Polyunsaturated fatty acid-containing oil product and uses and production thereof |
| JP5647929B2 (en) * | 2011-03-31 | 2015-01-07 | 森永乳業株式会社 | Method for producing oil-containing food |
| CN104381475B (en) * | 2014-10-13 | 2018-01-16 | 浙江华统肉制品股份有限公司 | A kind of preparation method of low cholesterol liquid lard oil |
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