CN105901744B - Fat simulant and application thereof in Sichuan style sausage - Google Patents
Fat simulant and application thereof in Sichuan style sausage Download PDFInfo
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- CN105901744B CN105901744B CN201610227986.5A CN201610227986A CN105901744B CN 105901744 B CN105901744 B CN 105901744B CN 201610227986 A CN201610227986 A CN 201610227986A CN 105901744 B CN105901744 B CN 105901744B
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a fat mimic and application thereof in Sichuan style sausages. The fat simulant comprises konjac gum, oat bran extract and carrageenan which are used as base materials, and water, olive oil and calcium hydroxide are used as auxiliary materials. The solid fat simulant similar to the back fat of the pig is processed by taking konjac gum, oat bran extract and carrageenan as base materials, adding olive oil and calcium hydroxide as auxiliary materials, stirring with water, filling into a mold, and standing. The product has physical properties similar to natural fat, and the used auxiliary materials have certain functional characteristics, do not have any health hidden trouble, can be applied to Sichuan sausage as substitute of pork back fat, and reduce fat content in Sichuan sausage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fat simulant and a preparation method and application thereof.
Background
The sausage is a typical representative of the traditional preserved meat products in China, is inherited for thousands of years, and is deeply favored by consumers due to strong aroma, mellow fat and delicious taste and unique flavor. The sausage contains a large amount of nutrients such as protein, fat, carbohydrate, mineral substances and the like, wherein the fat not only endows the product with special flavor, excellent texture and good sensory characteristics, but also is a main source of human energy, essential fatty acid and fat-soluble vitamin, and the position of the fat in the nutritional diet of people is self-evident. However, the world health organization issues a series of reports that the lipid intake in the diet has a significant positive correlation with some chronic diseases (such as obesity, ischemic heart disease, atherosclerosis and some cancers), especially animal fat containing a large amount of saturated fatty acids, which is considered to be a direct cause of these chronic diseases, and that a 10% reduction in the fat proportion in the diet can correspondingly reduce the total energy intake of 238 kcal/day and the body weight of 3.2 kg or so. Therefore, from the viewpoint of nutrition and health, it is necessary to reduce the fat content in the chuanwa type sausage, and in this case, the fat mimetic is a hot research direction.
The fat simulant is a fat substitute substance which takes protein and carbohydrate as matrixes, is treated by a physical method, fully absorbs moisture and simulates the smooth mouthfeel of fat by the physical characteristics of an aqueous liquid system. It has low calorie and fat-like function, and is safe to use and widely available because it is derived from natural food, and is increasingly used in meat products. Fat mimetics as long as they include protein-based fat mimetics and carbohydrate-based fat mimetics; the protein matrix fat simulant is mainly prepared into simulated fat such as Simplesse by treating substrate protein through physical and chemical methods and changing the characteristics of particle size, emulsibility, water retention and the like, but the protein is denatured at high temperature, so the product cannot be fried, otherwise the function of the simulated fat is lost, and in addition, the protein is easy to chemically react with some flavor substances to reduce or lose flavor components; the carbohydrate matrix fat simulant is mainly prepared by taking carbohydrate as a main raw material through physical or chemical treatment, and can form gel in the using process, so that a large amount of water is absorbed, the aim of improving the structural characteristics of a water phase is fulfilled, and the fluidity and the lubricity similar to those of fat are generated.
Currently, in the research and application of fat mimics, most of people focus on adding the fat mimics into sausages in a powder or emulsion form, and solid fat analogues are not made, so that the fat mimics lack a visual sensory characteristic; meanwhile, most of the meat products are applied to meat patties and emulsified sausages, and the application of the meat products to Sichuan sausages is not reported.
Disclosure of Invention
In view of the above, the invention aims to provide an oat bran fat mimetic, a preparation method and an application thereof, overcomes the defects of the existing fat mimetic, is applied to Sichuan sausages, can replace fat, does not greatly influence the shape, color and flavor of the sausages, and realizes industrial production of low-fat Sichuan sausages.
In order to achieve the purpose, the technical scheme adopted by the invention is a fat simulant and application thereof in Sichuan style sausages, wherein the fat simulant is prepared from the following raw materials: 3-5% of konjac glucomannan, 1-2% of carrageenan, 3-5% of oat bran extract, 0.5-1.5% (preferably 0.9-1.1%) of calcium hydroxide, 10-20% of olive oil and 100% of water.
The fat mimetic is preferably made from the following raw materials: 5% of konjac gum, 1% of carrageenan, 3% of oat bran extract, 1% of calcium hydroxide, 20% of olive oil and 100% of water.
The oat bran extract can be a product obtained by performing enzymolysis on an aqueous extract of oat bran by using amylase.
The oat bran extract may be freeze-dried powder.
The calcium hydroxide may be a calcium hydroxide solution.
The fat simulant can be used for preparing Sichuan style sausages.
The Sichuan style sausage containing the fat simulacrum provided by the invention has the following formula:
700 parts of lean pork, 90-210 parts of pork back fat and 90-210 parts of fat simulant; 21.3-24.6 parts of salt, 11-12.7 parts of hot pepper, 6.3-7.3 parts of white sugar, 7.9-9.1 parts of white spirit, 4.7-5.5 parts of pepper, 1.6-1.8 parts of monosodium glutamate, 0.79-0.91 part of garlic powder, 0.63-0.73 part of thirteen-spices, 0.17-0.18 part of black pepper, 0.213-0.228 part of sodium nitrate and 0.059-0.068 part of sodium nitrite.
A preparation method of Sichuan style sausage comprises the following operation steps:
(1) removing pork skin, bone and connective tissue, and cleaning with clear water;
(2) refrigerating the cleaned lean pork and pork back fat at 4 ℃ for 18 h;
(3) placing the lean pork and the back fat of the pork processed in the step 2) into a sausage slicer to slice so as to obtain sausage meat;
(4) adding salt into the cut sausage meat, and pickling at 4 deg.C for 4 hr;
(5) adding the rest ingredients in the formula into the pickled sausage meat and uniformly stirring;
(6) filling the stirred meat material into a small intestine casing of the pig;
(7) exhausting air by the exhaust needle, and naturally airing for 30 d.
The invention has the beneficial effects that: the base material of the fat simulant for Sichuan sausage is selected from natural plant polysaccharide, and the fat simulant can react with calcium ions to form heat irreversible gel to simulate the appearance form of fat; the reaction condition is mild, the preparation can be carried out under normal-temperature water solution, and the operation steps are simple; the color of animal fat can be presented without adding pigment; the formed gel has high strength and can be cut into a clove shape similar to the granular shape of fat; can replace 30-70% of fat, reduce the fat content in the product, and the prepared product has no obvious difference in sense with a control group.
The present invention adopts konjac gum, carrageenan and oat bran extract as base materials, and the oat bran extract is freeze-dried into powder, because the oat bran purity is improved, and the oat bran is less if the oat bran is directly added because the extracted oat bran is liquid. The konjac glucomannan is natural neutral polysaccharide, can automatically absorb water after being dissolved in water to swell to form a gelatinous solution, and has the excellent characteristics of higher viscosity, strong water absorption, easy film formation and the like; the carrageenan has the characteristics of thermal reversible gelation, protein coagulation resistance, hydrophilicity, innocuity and the like, and also has the excellent performances of forming hydrophilic colloid, gel, thickening, emulsification, film formation, stable dispersion and the like, and the addition of a certain amount of konjac gum into the carrageenan can form elastic thermal reversible gel which has the characteristics of less required raw materials, high gel strength, good elasticity and the like. The colour and flavour of the fat simulants originate from the added olive oil. The gel formed by konjac gum and carrageenan is colorless and transparent, and the oat bran extract and olive oil are added to present milky white color, the color of the gel is similar to that of the pork back fat, the gel plays a lubricating role in the aspect of mouthfeel, and the flavor has a fatty smell.
The fat simulant provided by the invention is simple in preparation method, less in raw material use, and is added into the Sichuan sausage in a solid form, so that the fat simulant is another breakthrough in meat product application.
The percentage contents mentioned in the present specification are all weight percentage contents.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to specific embodiments below.
Example 1
Preparing oat bran extract.
Oat bran → sieving with 40 mesh sieve → adding water for mixing pulp → homogenizing → stirring for extraction → enzymolysis → high pressure cooking for enzyme deactivation → centrifuging → supernatant → freeze drying → oat bran extract
Wherein the size mixing condition is as follows: the ratio of the oat bran to the distilled water is 1:15, and the pH value is 6-8;
stirring and extracting conditions: extracting in 80 deg.C water bath under stirring for 30min, and later heating to 90 deg.C;
and (3) enzymolysis conditions: adding high temperature alpha amylase diluted by 100 times by 50mg/L calcium chloride solution at the later stage, wherein the enzyme adding amount is 4.8u/g, and the enzymolysis time is 10 min;
enzyme deactivation conditions are as follows: inactivating enzyme at 121 deg.C for 10 min;
and (3) freeze drying conditions: 30 ℃ below zero, the vacuum degree is 0.1atm, and the drying time is 24 h.
The formula of the fat simulant comprises the following components:
the base material comprises 5% of konjac gum, 1% of carrageenan and 3% of oat bran extract;
the adjuvants comprise calcium hydroxide 1% (10% calcium hydroxide solution), oleum Olivarum 20%, and water 100%.
The viscosity of the calcium hydroxide solution is affected by too large amount of calcium ions, the gel formed by the excessive amount of calcium ions is crisp in texture, the hardness, the elasticity and the cohesiveness are all reduced, and the gel hardness and the elasticity can be improved by adjusting the strength by proper amount of ions.
(III) the fat simulant preparation method by using the formula proportion of the fat simulant comprises the following steps:
(1) mixing the base material and the auxiliary material in the fat simulant formula;
(2) rapidly stirring for 3min, standing at room temperature for 5min, and rapidly stirring for 3min until uniform sol is formed;
(3) pouring the sol into a mold, manually extruding air, standing for forming, and finally demolding. The standing condition is 2 +/-2 ℃ and the standing time is 18 h.
(IV) the formula of the Sichuan style sausage in the embodiment is as follows:
700g of lean pork, 210g of pork back fat and 90g of fat simulant;
24.6g of salt, 12.7g of hot pepper, 7.3g of white sugar, 9.1g of white spirit, 5.5g of pepper, 1.8g of monosodium glutamate, 0.91g of garlic powder, 0.73g of thirteen-spices, 0.18g of black pepper, 0.228g of sodium nitrate and 0.068g of sodium nitrite;
fat mimetics account for 30% of the total fat mass.
(V) preparation method of the Sichuan sausage
The method comprises the following operation steps:
raw meat → pretreatment → dicing → pickling → stirring → enema → air-curing → finished product
(1) Removing pork skin, bone and connective tissue, and cleaning with clear water;
(2) refrigerating the cleaned lean pork and pork back fat at 4 ℃ for 18 h; the prepared fat mimetics were refrigerated at 4 ℃ for 18 h.
(3) Placing the treated fat meat and lean meat into a sausage slicer to slice to obtain sausage meat;
(4) adding salt curing agent into the cut sausage meat, and curing at 4 deg.C for 4 hr;
(5) adding spices and auxiliary materials (including fat mimics) into the cured sausage meat and uniformly stirring;
(6) filling the stirred meat material into a small intestine casing of a pig with the diameter of 28mm by using a sausage filling machine, wherein 10-12 cm is a section;
(7) exhausting air by the exhaust needle, and naturally airing for 30 d;
example 2
The formula of the Sichuan style sausage in the embodiment is as follows: 700g of lean pork, 150g of pork back fat, 150g of the fat mimetic of example 1;
23g of table salt, 12g of hot pepper, 6.8g of white sugar, 8.5g of white spirit, 5g of pepper, 1.7g of monosodium glutamate, 0.85g of garlic powder, 0.68g of thirteen-spices, 0.16g of black pepper, 0.198g of sodium nitrate and 0.064g of sodium nitrite;
fat mimetics account for 50% of the total fat mass.
Other formulations, conditions and methods were the same as in example 1.
Example 3
The formula of the Sichuan style sausage in the embodiment is as follows:
700g of lean pork, 90g of pork back fat, 210g of the fat mimetic of example 1;
21.3g of table salt, 11g of hot pepper, 6.3g of white sugar, 7.9g of white spirit, 4.7g of pepper, 1.6g of monosodium glutamate, 0.79g of garlic powder, 0.63g of thirteen-spices, 0.17g of black pepper, 0.213g of sodium nitrate and 0.059g of sodium nitrite; fat mimetics account for 70% of the total fat mass.
Other formulations, conditions and methods were the same as in example 1.
Example 4
The formula of the Sichuan style sausage in the embodiment is as follows:
700g of lean pork, 120g of pork back fat, 180g of the fat mimetic of example 1; 27g of table salt, 12g of hot pepper, 10g of white sugar, 10g of white spirit, 4g of pepper, 1.5g of monosodium glutamate, 0.5g of garlic powder, 0.5g of thirteen-spices, 0.2g of black pepper, 0.25g of sodium nitrate and 0.075g of sodium nitrite;
other formulations, conditions and methods were the same as in example 1.
The fat simulant can replace 30-70% of fat in Sichuan sausage, and reduce fat content in the product.
The Liu Hu Cheng et al uses konjac gum, xanthan gum and carrageenan as raw materials to prepare the solid fat simulant by compounding, and applies the solid fat simulant to Chinese sausage, and experimental results show that products added with 20-30% of compound konjac gum have no obvious difference with high-fat Chinese sausage.
The fat substitute is prepared by compounding konjac gum and carrageenan, but the oat bran freeze-dried powder is used for replacing the xanthan gum, so that the fat replacement amount is increased from 20-30% to 30-70%, and meanwhile, the oat bran also contains beta-glucan and a large amount of dietary fibers, so that the low-fat sausage has higher functionality.
Sensory experiments were conducted on the Sichuan sausages of examples 1-3 and the conventional Sichuan sausage of comparative example 1, and evaluated according to the sensory evaluation table of Table 1, to evaluate the fat simulant of the invention for fat replacement:
TABLE 1 sensory evaluation Table
Comparative example 1: the formula of the traditional Sichuan style sausage is as follows:
700g of lean pork, 300g of pork back fat, 27g of salt, 12g of hot pepper, 10g of white sugar, 10g of white spirit, 4g of pepper, 1.5g of monosodium glutamate, 0.5g of garlic powder, 0.5g of thirteen-spices, 0.2g of black pepper, 0.25g of sodium nitrate and 0.075g of sodium nitrite;
other formulations, conditions and methods were the same as in example 1.
Sensory evaluation the overall acceptability evaluation results are shown in table 2 below:
TABLE 2
The percentage of fat mimetics in the total amount of fat is shown in parentheses.
From the above test results, it can be seen that the sausages with the three fat simulant replacement amounts have no significant sensory difference and no significant sensory difference compared to the pure meat sausages.
Therefore, it is preferable that the amount of the fat mimetic added is 30% to 70%, when the amount is more than 70%, the sensory evaluation of the chuanwa sausage is greatly different from the sensory evaluation of the pure meat sausage, and when the amount is less than 30%, the economic benefit is not high, and it is difficult to achieve the actual effect of substituting the pork fat.
The fat content of the chuanwa sausage tested above is as follows:
the percentage of fat mimetics in the total amount of fat is shown in parentheses.
From the above data, it can be seen that the addition of fat mimetics can significantly reduce the fat content, and the fat content decreases with increasing fat mimetics, but the decrease in fat content due to the addition of olive oil and the presence of intramuscular fat is not necessarily proportional.
Compared with the traditional Sichuan sausage, the product prepared by adding the fat simulant to replace fat has no obvious difference in sense.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also technical features in the above embodiments or in different embodiments may be combined and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (3)
1. A Sichuan style sausage comprises the following components: 700 parts of lean pork, 90-210 parts of pork back fat and 90-210 parts of fat simulant; 21.3-24.6 parts of salt, 11-12.7 parts of hot pepper, 6.3-7.3 parts of white sugar, 7.9-9.1 parts of white spirit, 4.7-5.5 parts of pepper, 1.6-1.8 parts of monosodium glutamate, 0.79-0.91 part of garlic powder, 0.63-0.73 part of thirteen-spices, 0.17-0.18 part of black pepper, 0.213-0.228 part of sodium nitrate and 0.059-0.068 part of sodium nitrite;
the fat simulant is prepared from the following raw materials: 3-5% of konjac glucomannan, 1-2% of carrageenan, 3-5% of oat bran extract, 0.5-1.5% of calcium hydroxide, 10-20% of olive oil and water, wherein the total amount is 100%;
the oat bran extract is a product obtained by performing enzymolysis on an aqueous extract of oat bran by using amylase, and is freeze-dried powder obtained by freeze drying; the calcium hydroxide is selected from calcium hydroxide solution.
2. The Sichuan style sausage of claim 1, wherein the fat mimetic is prepared from the following raw materials: 5% of konjac gum, 1% of carrageenan, 3% of oat bran extract, 1% of calcium hydroxide, 20% of olive oil and water, wherein the total amount is 100%.
3. The method for preparing Sichuan style sausage of claim 1, which comprises: adding the fat simulant into the salted pork, stirring uniformly, and filling into the small intestine casing of the pig.
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| CN106666550B (en) * | 2016-12-06 | 2020-02-11 | 海霸王（汕头）食品有限公司 | Konjak colloid and preparation and application thereof |
| CN107259442A (en) * | 2017-07-06 | 2017-10-20 | 四川旅游学院 | It is used as the compound gel and its sausage of making of fat substitute |
| CN107912719B (en) * | 2017-10-17 | 2020-11-06 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing Cantonese sausage with high unsaturated fatty acid by using camellia oil to partially replace lard oil |
| FR3083701B1 (en) | 2018-07-13 | 2020-08-14 | Gifrer Barbezat | OLEO-ALKALINE LINIMENT |
| CN110338364A (en) * | 2019-08-14 | 2019-10-18 | 徐州土巴猪生态农业有限公司 | A kind of flavor sausage preparation method |
| CN113142549B (en) * | 2021-04-19 | 2022-11-15 | 良品铺子营养食品有限责任公司 | Composite microcapsule type fat substitute and preparation method thereof |
| WO2023126248A1 (en) * | 2021-12-29 | 2023-07-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
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