CN106962815A - Low fat pork balls added with honeycomb polysaccharide and preparation method thereof - Google Patents

Abstract

The invention provides a low-fat pork ball added with honeycomb polysaccharide and a preparation method thereof. The pork balls include the following raw materials in parts by weight: 1000 parts of lean pork, 6 parts of honeycomb polysaccharide, 40 parts of chopped fat, 100 parts of cornstarch, 20 parts of cooking wine, 150 parts of ice water, 32 parts of salt, white pepper powder 2 parts, 2 parts shallot, 2 parts garlic, 5 parts ginger, 0.05 parts monosodium glutamate. The preparation method comprises: extracting honeycomb polysaccharide from honeycomb honeycomb; washing and peeling the lean pork, removing visible fat and connective tissue, and cutting into pieces for later use; chopping the fat; adding 6 g of honeycomb polysaccharide to 1000 g of lean pork , chop and mix for 5 minutes; add 40g chopped fat, 100g starch, 20g cooking wine, 150g ice water, 32g salt, 2g white pepper, 2g shallots, 2g garlic, 5g ginger, 0.05g monosodium glutamate, chop and mix for 5 minutes; 4 Marinate at ℃ for 12 hours; take out and knead into meatballs, cook in boiling water for 5-8 minutes, remove and cool. The invention can ensure the quality of the pork meatballs while reducing the fat content in the pork meatballs, and can prolong the storage period of the pork meatballs.

Description

Low-fat pork balls added with honeycomb polysaccharide and preparation method thereof

technical field

The invention relates to the technical field of meat products, in particular to a low-fat pork ball added with honeycomb polysaccharide and a preparation method thereof.

Background technique

Meat and its meat products are deeply loved by consumers because of their delicious taste and rich nutrition. In meat products, the use of fat is beneficial to enhance flavor and improve texture. Therefore, most of the meat products currently on the market are high in fat. However, people's excessive intake of high-fat products can cause a series of chronic diseases such as hypertension, hyperlipidemia, and coronary heart disease. Therefore, how to reduce the fat content and ensure the quality of meat products is an urgent problem to be solved in the development of the meat products industry.

Contents of the invention

The low-fat pork balls added with honeycomb polysaccharide and the preparation method thereof provided by the invention can effectively reduce the fat content, ensure the quality of the pork balls, and prolong the storage period of the pork balls.

In the first aspect, the present invention provides a low-fat pork ball added with honeycomb polysaccharide, comprising the following raw materials in parts by weight: 1000 parts of lean pork, 6 parts of honeysuckle polysaccharide, 40 parts of chopped fat, 100 parts of cornstarch, 20 parts of cooking wine, 150 parts of ice water, 32 parts of salt, 2 parts of white pepper, 2 parts of shallots, 2 parts of garlic, 5 parts of ginger, and 0.05 parts of monosodium glutamate.

Optionally, the lean pork is pork ham.

Optionally, the honeycomb polysaccharide is extracted from old honeybee honeycombs that have been used for more than three years.

In a second aspect, the present invention provides a method for making low-fat pork balls added with honeycomb polysaccharide, comprising:

Extract honeycomb polysaccharide from honeycomb;

Wash the lean pork, peel it, remove visible fat and connective tissue, and cut it into pieces for later use;

chop the fat;

Add 6g honeycomb polysaccharide to 1000g lean pork, chop and mix for 5 minutes;

Add 40g chopped fat, 100g starch, 20g cooking wine, 150g ice water, 32g salt, 2g white pepper, 2g shallots, 2g garlic, 5g ginger, 0.05g monosodium glutamate, chop and mix for 5 minutes;

Marinate at 4°C for 12 hours;

Take out and knead into meatballs, cook in boiling water for 5-8 minutes, remove and cool.

Optionally, said extracting honeycomb polysaccharide from honeycomb honeycomb includes:

crush the honeycomb;

Use 40 mesh sieves to sieve;

Boil in water for 1 hour;

Use 120 mesh gauze to filter, repeat 4 times;

combined filtrate;

heat concentration;

Centrifuge for 10 minutes;

Take the supernatant;

Adding a concentration of 80% ethanol for precipitation;

Centrifugal;

drying to obtain honeycomb polysaccharide.

Optionally, the lean pork is pork ham.

Optionally, the honeycomb is an old honeycomb that has been used for more than three years.

The low-fat pork balls added with honeycomb polysaccharide and the production method thereof provided by the embodiments of the present invention use honeycomb polysaccharide to replace part of the fat in the pork balls, which can effectively reduce the fat content and improve the color and elasticity of the low-fat pork balls at the same time , hardness, chewiness, ensure the quality of pork balls, and can also extend the storage period of pork balls. In addition, honeycomb contains rich biologically active components such as alkaloids, organic acids, resins, enzymes, amino acids, proteins, polysaccharides and insect hormones. Honeycomb polysaccharides extracted from honeycomb are antioxidant, The high-molecular substances that enhance immunity and other biological activities make the pork balls added with honeycomb polysaccharide beneficial to human health.

Description of drawings

Fig. 1 is the flow chart of the preparation method of the low-fat pork ball that is added with honeycomb polysaccharide provided by the embodiment of the present invention;

Fig. 2 is a schematic diagram of the effect of the fat replacement amount of honeycomb polysaccharide on the color difference of the product provided by the embodiment of the present invention;

Fig. 3 is a schematic diagram of the effect of the fat replacement amount of honeycomb polysaccharide on the water retention of the product provided by the embodiment of the present invention;

Figure 4a is a schematic diagram of the effect of the fat replacement amount of honeycomb polysaccharide on product elasticity provided by the embodiment of the present invention;

Fig. 4b is a schematic diagram of the effect of the amount of fat replacement of honeycomb polysaccharide on the hardness of the product provided by the embodiment of the present invention;

Figure 4c is a schematic diagram of the influence of the amount of fat replacement of honeycomb polysaccharide on the chewiness of the product provided by the embodiment of the present invention;

Figure 5a is a schematic diagram of the acid value measurement results of different storage periods provided by the embodiment of the present invention;

Fig. 5b is a schematic diagram of the measurement results of volatile base nitrogen in different storage periods of the spleen polysaccharide pork balls provided by the embodiment of the present invention.

detailed description

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments It is only some embodiments of the present invention, but not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

An embodiment of the present invention provides a low-fat pork ball added with honeycomb polysaccharide, which includes the following raw materials in parts by weight: 1000 parts of lean pork, 6 parts of honeysuckle polysaccharide, 40 parts of chopped fat, 100 parts of cornstarch, and 20 parts of cooking wine 150 parts of ice water, 32 parts of salt, 2 parts of white pepper, 2 parts of shallots, 2 parts of garlic, 5 parts of ginger, and 0.05 parts of monosodium glutamate.

Optionally, the lean pork is pork ham.

Optionally, the honeycomb polysaccharide is extracted from old honeybee honeycombs that have been used for more than three years.

The embodiment of the present invention also provides a method for making low-fat pork balls added with honeycomb polysaccharide, as shown in Figure 1, the method comprising:

S11. Extracting honeycomb polysaccharide from honeycomb honeycomb.

Optionally, the honeycomb is an old honeycomb that has been used for more than three years.

Specifically, the following process can be used to extract honeycomb polysaccharides from honeybee honeycomb:

(1) the honeycomb is crushed;

(2) use 40 mesh sieves to sieve;

(3) put into water and boil for 1 hour;

(4) Use 120 mesh gauze to filter, repeat 4 times;

(5) merge filtrate;

(6) heating and concentrating;

(7) centrifuge for 10 minutes;

(8) get the supernatant;

(9) adding concentration is 80% ethanol to carry out precipitation;

(10) centrifugal;

(11) drying to obtain honeycomb polysaccharide.

S12. Wash the lean pork, peel it, remove visible fat and connective tissue, and cut it into pieces.

Optionally, the lean pork is pork ham.

S13. Mince the fat.

S14. Add 6 g of nest spleen polysaccharide to 1000 g of lean pork, chop and mix for 5 minutes.

S15. Add 40g chopped fat, 100g starch, 20g cooking wine, 150g ice water, 32g salt, 2g white pepper, 2g shallots, 2g garlic, 5g ginger, 0.05g monosodium glutamate, chop and mix for 5 minutes.

Marinate for 12 hours at S16, 4°C.

S17. Take out and knead into meatballs, cook in boiling water for 5-8 minutes, remove and cool.

Finally, after the cooled pork balls were packed in fresh-keeping bags, they were stored in a refrigerator at 4°C for testing.

The low-fat pork balls added with honeycomb polysaccharide produced by the above production method are tested from the aspects of water retention, color, texture detection (elasticity, hardness, chewiness), sensory evaluation, and fresh-keeping performance.

The specific detection process is as follows:

(1) Determination of water retention

Refer to methods such as Perez-mate's with slight changes. Weigh 3g of ground pork ball samples, wrap them with filter paper, place a 50ml centrifuge tube (put a small piece of cotton ball at the bottom), centrifuge at 6000r/min for 10min at 25°C, and then weigh the before and after mass.

Water retention %=m1/m2×100% In the formula: m1: mass before centrifugation, m2: mass after centrifugation.

(2) Color Analysis

Cut the sample into 1em slices for color testing. Adopt the uniform color three-dimensional colorimetric system formulated by the International Association of Illumination (CIE) in 1976, and the test results are expressed in L*, a*, b*, L* means lightness index, L*=100 means white, L*=0 means black , there are 100 levels in the middle, representing different gray levels; +a* indicates red value, -a* indicates green value; +b* indicates yellow value, -b* indicates blue value.

(3) Texture detection

Choose hardness, elasticity, chewiness as the detection index of texture. The test conditions are: the sample is cut into 2cm in length, 2cm in width and 1cm in height, adopts TPA model, and selects P/36R cylindrical stainless steel probe. The measurement parameters were set as trigger type Button, trigger force 5.0g, measurement speed 3mm/s, measurement speed 30.00mm/s during and after measurement, and pressing distance 5.00mm. Repeat the detection 3 times.

(4) Sensory evaluation

Specifically, 10 experienced teachers and students in food majors were used as the sensory evaluation team to conduct sensory evaluation on the color, aroma, taste, and slice performance of the product. The sensory evaluation standards of the samples are shown in Table 1:

Table 1

(5) Determination of preservation performance

According to the preparation method of the invention, 0.6% honeycomb polysaccharide, 0.6% tea polyphenol and blank group were added respectively to make three groups of different pork balls, and the fresh-keeping performance of pork balls was studied. Place the three kinds of pork balls to be tested at normal temperature, and detect the acid value and volatile base nitrogen of the three kinds of pork balls every day (continuous detection for 7 days).

a. Determination of acid value (direct titration method)

Take 5g of meat and place it in a 250ml iodine bottle, add 30ml of ether-ethanol (volume ratio 2:1) mixture, shake the table for 45min, add three drops of phenolphthalein indicator, titrate with 0.05N KOH solution until reddish and within 30S If it does not disappear, record the number of milliliters of KOH solution consumed, and the result is expressed in mg.KOH/g meat. Calculated according to the following formula:

V——The volume of KOH solution consumed by titration ml

N——Normal concentration of potassium hydroxide solution, 0.05N

W——the quality of meat products, g

56.1——KOH mg equivalent

b. Determination of volatile base nitrogen

The test was carried out according to GB/T 5009.44-2003 semi-micro nitrogen determination method.

Sample treatment: Mince the pork balls and mix well, take 10.0g and put it in a conical flask, add 100ml of distilled water, shake it from time to time, soak for 30min, then filter, and put the filtrate in the refrigerator for later use.

Distillation titration: Place the conical flask containing 10ml of absorption solution and 5-6 drops of mixed indicator solution at the lower end of the condenser tube, insert the lower end under the liquid level of the absorption solution, and accurately draw 5.0ml of the tree sample filtrate in the distillation Add 5ml of magnesia mixed suspension (10g/L) to the reaction chamber of the reactor, quickly cover the plug and add water to prevent air leakage. Put in steam, stop after 5 minutes of distillation, and titrate the absorption solution with hydrochloric acid standard titration solution (0.010mol/L) or sulfuric acid standard until the end point reaches blue-purple, and do a blank test at the same time.

Calculation of results: The content of volatile basic nitrogen in the reagent is calculated according to the following formula (the result retains three significant figures):

X——The content of volatile basic nitrogen in the sample, mg/100g

V ₁ ——The volume of hydrochloric acid or sulfuric acid standard solution consumed by the sample solution for determination, ml

V ₂ ——The volume of hydrochloric acid or sulfuric acid standard solution consumed by the blank, ml

C——actual concentration of hydrochloric acid standard solution, mol/L

m—sample mass, g

The results of the above tests and evaluations are as follows:

(1) Effect of fat replacement amount of different honeycomb polysaccharides on the water retention of meatballs

It can be seen from Figure 2 that with the increase of fat replacement, the water retention of the product first increases and then decreases. When the fat replacement amount is 60%, the water retention reaches the peak of 97.13%. The water retention of the products within 60% of the fat replacement amount is generally greater than that of the blank sample (the replacement amount is 0), which proves that the addition of nest spleen polysaccharide can significantly increase the water retention of the product, which is due to the thickening and stability of nest spleen polysaccharide The effect of locking the water contained in the pork balls, effectively reducing the loss of water.

(2) The effect of the fat replacement amount of honeycomb polysaccharide on the color difference of meatballs

It can be seen from Figure 3 that the L* value and b* value of the polysaccharide group are greater than that of the blank group, and the a* value of the polysaccharide group within 60% of the fat replacement rate is also higher than that of the blank group, indicating that the addition of polysaccharide increases the brightness and redness of pork balls. degree and yellowness value. The color of pork balls is an important part of its sensory quality. Products with high brightness and high warm color value are more likely to be liked by consumers. Therefore, the addition of an appropriate amount of honeycomb polysaccharide can improve the luminosity and chroma of the product, thereby improving its sensory quality. .

(3) Effect of fat replacement amount of honeycomb polysaccharide on the texture (elasticity, hardness, chewiness) of meatballs

a. The effect of the fat replacement amount of honeycomb polysaccharide on the elasticity of meatballs

It can be seen from Figure 4a that with the increase of fat replacement, the elasticity of the product basically showed an upward trend, indicating that the addition of honeycomb polysaccharide can increase the elasticity of pork balls. The effect of honeycomb polysaccharides on product elasticity may be the result of the interaction between honeycomb polysaccharides and minced meat structural proteins.

b. Effect of fat replacement ratio on meatball hardness

It can be seen from Figure 4b that with the increasing amount of fat replacement, the hardness of the product continues to rise, and the polysaccharide has a hard gelatinity. In addition, the fat content decreases, resulting in the increasing hardness of pork balls added with honeycomb polysaccharide. Excessive hardness will affect the taste of the product, so the amount of fat replacement needs to be controlled.

c. Effect of fat replacement amount on the chewiness of meatballs

It can be seen from Figure 4c that with the increasing amount of fat replacement, the chewiness of the product shows a rising trend, and the increase in hardness may be the reason for the increase in chewiness, further indicating that the amount of fat replacement needs to be controlled reasonably.

(4) Sensory evaluation

The sensory evaluation results are shown in Table 2:

Table 2

It can be seen from Table 2 that with the increase of fat replacement amount, the sensory evaluation showed a trend of rising first and then falling. When the fat replacement amount is within 60%, the sensory evaluation of the product is good. With the further increase of the fat replacement amount, the color, fragrance and mouthfeel of the product decrease rapidly. Nest spleen polysaccharide can replace a certain amount of fat in pork balls. Under a certain amount of fat replacement, nest spleen polysaccharide is beneficial to improve the quality of meatballs, but if the replacement amount is too high, it will also have a negative impact on the flavor of the product.

In conclusion, honeycomb spleen polysaccharide can effectively improve the water retention, elasticity, hardness and chewiness of low-fat pork meatballs, and the product with 60% fat replacement has the best sensory quality.

(5) Effect of honeycomb polysaccharide on the fresh-keeping performance of pork balls

a. Determination of acid value (direct titration method)

The results of acid value determination (direct titration) are shown in Figure 5a. It can be seen from Figure 5a that with the prolongation of storage time, the acid values of the three groups of products showed a gradual upward trend. The acid value growth trend of the sample added with honeycomb polysaccharide was smaller than that of the blank control and tea polyphenols group, indicating that the fatty acid decay trend of pork balls added with honeysuckle polysaccharide slowed down, which can increase the storage time.

b. Determination of volatile base nitrogen

The measurement results of volatile basic nitrogen are shown in Fig. 5b. It can be seen from Figure 5b that with the prolongation of storage time, the volatile basic nitrogen values of the three groups of samples showed a gradual upward trend. The increase trend of volatile base nitrogen value of the sample added honeycomb polysaccharide was smaller than that of the blank control and tea polyphenol group. On the 4th day of storage, the volatile basic nitrogen value of the polysaccharide group was ≤15mg/100g, which was in line with the specified value of GB 2070-2005, while the volatile basic nitrogen value of the tea polyphenol group and the blank control group exceeded the national standard value. It shows that the addition of honeycomb polysaccharide can effectively inhibit the spoilage of pork meatballs, thus prolonging the storage time.

According to the results of the above tests and evaluations, it can be seen that honeycomb polysaccharides can replace part of the fat in pork balls, and can effectively improve the color, elasticity, hardness, chewiness and Sensory qualities. Among them, the product with 60% fat replacement has the best water retention, good elasticity, hardness and chewiness, which meets the requirements for making healthy and delicious low-fat pork balls. At the same time, the research results of the preservation performance of honeycomb polysaccharide on pork balls showed that within the observation days, the value of volatile base nitrogen of pork meatballs added with honeycomb polysaccharide was lower than that of the blank control group and the tea polyphenol group. On the 4th day of measurement, the value of volatile basic nitrogen of pork balls added with honeycomb polysaccharides was ≤15mg/100g, in line with the regulations of GB 2070-2005, while the values of volatile basic nitrogen of added tea polyphenols and blank samples were both It exceeded the national standard value; the acid value of pork balls added with honeycomb polysaccharides was lower than that of pork balls added with tea polyphenols and blank pork balls. It shows that nest spleen polysaccharide not only improves the sensory quality characteristics of low-fat conditioned pork meatballs, but also prolongs the storage period of conditioned pork meatballs.

The low-fat pork balls added with honeycomb polysaccharide and its production method provided by the embodiment of the present invention use honeycomb polysaccharide to replace part of the fat in pork balls, and the addition of honeycomb polysaccharide can effectively improve the color, elasticity and hardness of pork balls , chewiness, ensure the quality of pork balls, and can also extend the storage period of pork balls. In addition, bee honeycomb contains a large amount of beeswax, and also contains rich biologically active components such as alkaloids, organic acids, resins, enzymes, amino acids, proteins, polysaccharides, glycosides and insect hormones, etc., which are extracted from honeycomb The nest spleen polysaccharide is a polymer substance with biological activities such as anti-oxidation and immunity enhancement, so that the pork balls added with nest spleen polysaccharide are beneficial to human health.

The above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone skilled in the art can easily think of changes or substitutions within the technical scope disclosed in the present invention. All should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the protection scope of the claims.

Claims (7)

1. a kind of low fat pork balls added with honeycomb polysaccharide, it is characterised in that include the raw material of following parts by weight：Thin pork 1000 parts, 6 parts of honeycomb polysaccharide, 40 parts of chopping fat, 100 parts of cornstarch, 20 parts of cooking wine, 150 parts of frozen water, 32 parts of salt, it is white recklessly 2 parts of green pepper powder, 2 parts of spring onion, 2 parts of garlic, 5 parts of ginger, 0.05 part of monosodium glutamate.

2. the low fat pork balls according to claim 1 added with honeycomb polysaccharide, it is characterised in that the thin pork is pig Hind shank.

3. the low fat pork balls according to claim 1 added with honeycomb polysaccharide, it is characterised in that the honeycomb polysaccharide is Extracted from the honeybee nest spleen using more than 3 years.

4. a kind of preparation method of the low fat pork balls added with honeycomb polysaccharide, it is characterised in that including：

Honeycomb polysaccharide is extracted from honey comb；

Thin pork is cleaned, removed the peel, visible fat and connective tissue is rejected, stripping and slicing is standby；

By fat chopping；

6g honeycomb polysaccharide is added into 1000g thin porks, cuts and mixes 5 minutes；

Add 40g choppings fat, 100g starch, 20g cooking wine, 150g frozen water, 32g salt, 2g white pepper powders, 2g spring onion, 2g garlics, 5g Ginger, 0.05g monosodium glutamates, chopping and mixing 5 minutes；

Pickled at 4 DEG C 12 hours；

Taking-up is twisted into burger, is cooked 5-8 minutes in boiled water, pulls cooling out.

5. method according to claim 4, it is characterised in that the honeycomb polysaccharide that extracted from honey comb includes：

Honey comb is crushed；

Sieved using 40 eye mesh screens；

It is put into water and boils 1 hour；

Filtered, be repeated 4 times using 120 mesh gauzes；

Merging filtrate；

Heating concentration；

Centrifugation 10 minutes；

Take supernatant；

Concentration is added to be precipitated for 80% ethanol；

Centrifugation；

Drying, obtains honeycomb polysaccharide.

6. the method according to claim 4 or 5, it is characterised in that the thin pork is pig back leg meat.

7. the method according to claim 4 or 5, it is characterised in that the honey comb is the honeybee using more than 3 years Nest spleen.