CN106962815A - Low fat pork balls added with honeycomb polysaccharide and preparation method thereof - Google Patents
Low fat pork balls added with honeycomb polysaccharide and preparation method thereof Download PDFInfo
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- CN106962815A CN106962815A CN201710227475.8A CN201710227475A CN106962815A CN 106962815 A CN106962815 A CN 106962815A CN 201710227475 A CN201710227475 A CN 201710227475A CN 106962815 A CN106962815 A CN 106962815A
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 84
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 81
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 81
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 21
- 241000606540 Chione venosa Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000264877 Hippospongia communis Species 0.000 claims abstract description 94
- 235000015277 pork Nutrition 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 11
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 210000002808 connective tissue Anatomy 0.000 claims abstract description 4
- 239000008120 corn starch Substances 0.000 claims abstract description 4
- 229940099112 cornstarch Drugs 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000256844 Apis mellifera Species 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 210000000952 spleen Anatomy 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 25
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 14
- 239000000523 sample Substances 0.000 description 12
- 239000002253 acid Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 239000002932 luster Substances 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
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- 235000019634 flavors Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 150000004804 polysaccharides Polymers 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000012496 blank sample Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000201 insect hormone Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001270131 Agaricus moelleri Species 0.000 description 1
- 241000219307 Atriplex rosea Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- PSLIMVZEAPALCD-UHFFFAOYSA-N ethanol;ethoxyethane Chemical class CCO.CCOCC PSLIMVZEAPALCD-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of low fat pork balls added with honeycomb polysaccharide and preparation method thereof.The pork balls include the raw material of following parts by weight：1000 parts of thin pork, 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, 2 parts of white pepper powder, 2 parts of spring onion, 2 parts of garlic, 5 parts of ginger, 0.05 part of monosodium glutamate.The preparation method includes：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 gingers, 0.05g monosodium glutamates, chopping and mixing 5 minutes；Pickled at 4 DEG C 12 hours；Taking-up is twisted into burger, is cooked 58 minutes in boiling water, pulls cooling out.The present invention can ensure the quality of pork balls while fat content in reducing pork balls, and can extend its Storage period.
Description
Technical field
The present invention relates to meat products technical field, more particularly to a kind of low fat pork balls and its system added with honeycomb polysaccharide
Make method.
Background technology
Meat and its meat products because its delicious flavour, it is nutritious be well received by consumers.It is fatty in meat products
Using be conducive to improve local flavor, improve texture.Therefore the most of meat products provided in the market, fat content is all higher.
But, people, which excessively take in high-fat product, can trigger a series of chronic diseases such as hypertension, high fat of blood, coronary heart disease.Therefore,
How fat content can be reduced, the quality that meat products is can guarantee that again is meat products industry development urgent problem to be solved.
The content of the invention
Low fat pork balls added with honeycomb polysaccharide that the present invention is provided and preparation method thereof, can be in effective reduction fat
Ensure the quality of pork balls while content, while its storage phase can also be extended.
In a first aspect, a kind of low fat pork balls added with honeycomb polysaccharide of present invention offer, including following parts by weight
Raw material：1000 parts of thin pork, 6 parts of honeycomb polysaccharide, chopping fat 40 parts, 100 parts of cornstarch, 20 parts of cooking wine, 150 parts of frozen water,
32 parts of salt, 2 parts of white pepper powder, 2 parts of spring onion, 2 parts of garlic, 5 parts of ginger, 0.05 part of monosodium glutamate.
Alternatively, the thin pork is pig back leg meat.
Alternatively, the honeycomb polysaccharide is to be extracted from the honeybee nest spleen using more than 3 years.
Second aspect, the present invention provides a kind of preparation method of the low fat pork balls added with honeycomb polysaccharide, 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
Garlic, O.05g 5g gingers, monosodium glutamate, 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.
Alternatively, 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.
Alternatively, the thin pork is pig back leg meat.
Alternatively, the honey comb is the honeybee nest spleen using more than 3 years.
Low fat pork balls provided in an embodiment of the present invention added with honeycomb polysaccharide and preparation method thereof, use honey comb
Polysaccharide substitutes the partial fat in pork balls, can effectively reduce fat content, while improving color and luster, the bullet of low fat pork balls
Property, hardness, chewiness, it is ensured that the quality of pork balls, can also extend the storage phase of pork balls.In addition, containing in honey comb
Abundant bioactive ingredients such as alkaloid, organic acid, resin, enzyme, amino acid, protein, polysaccharide and insect hormone etc.
Composition, the honeycomb polysaccharide extracted from honey comb is the polymer with biological activities such as anti-oxidant, strengthen immunities
Matter, so that the pork balls added with honeycomb polysaccharide are beneficial to health.
Brief description of the drawings
Fig. 1 is the flow chart of the preparation method of the low fat pork balls provided in an embodiment of the present invention added with honeycomb polysaccharide；
Fig. 2 influences schematic diagram for the fat substituted amount that the embodiment of the present invention provides honeycomb polysaccharide on the aberration of product；
Fig. 3 influences schematic diagram for the fat substituted amount that the embodiment of the present invention provides honeycomb polysaccharide on the water-retaining property of product；
Fig. 4 a provide the fat substituted amount of honeycomb polysaccharide to product elasticity effect schematic diagram for the embodiment of the present invention；
Fig. 4 b influence schematic diagram for the fat substituted amount that the embodiment of the present invention provides honeycomb polysaccharide on product hardness；
Fig. 4 c influence schematic diagram for the fat substituted amount that the embodiment of the present invention provides honeycomb polysaccharide on product chewiness；
Fig. 5 a provide the schematic diagram of the different Storage period acid value determination results of honeycomb polysaccharide pork balls for the embodiment of the present invention；
Fig. 5 b are the measure knot of the different Storage period VBNs of honeycomb polysaccharide pork balls provided in an embodiment of the present invention
The schematic diagram of fruit.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In accompanying drawing, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
Only it is a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, ordinary skill
The every other embodiment that personnel are obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
The embodiment of the present invention provides a kind of low fat pork balls added with honeycomb polysaccharide, includes the original of following parts by weight
Material：1000 parts of thin pork, 6 parts of honeycomb polysaccharide, 40 parts of chopping fat, 100 parts of cornstarch, 20 parts of cooking wine, 150 parts of frozen water, salt
32 parts, 2 parts of white pepper powder, 2 parts of spring onion, 2 parts of garlic, 5 parts of ginger, 0.05 part of monosodium glutamate.
Alternatively, the thin pork is pig back leg meat.
Alternatively, the honeycomb polysaccharide is to be extracted from the honeybee nest spleen using more than 3 years.
The embodiment of the present invention also provides a kind of preparation method of the low fat pork balls added with honeycomb polysaccharide, as shown in figure 1,
Methods described includes：
S11, the extraction honeycomb polysaccharide from honey comb.
Alternatively, the honey comb is the honeybee nest spleen using more than 3 years.
Specifically, honeycomb polysaccharide can be extracted from honey comb using following flow：
(1) honey comb is crushed；
(2) sieved using 40 eye mesh screens；
(3) it is put into water and boils 1 hour；
(4) filtered, be repeated 4 times using 120 mesh gauzes；
(5) merging filtrate；
(6) heating concentration；
(7) centrifuge 10 minutes；
(8) supernatant is taken；
(9) concentration is added to be precipitated for 80% ethanol；
(10) centrifuge；
(11) dry, obtain honeycomb polysaccharide.
S12, thin pork cleaned, removes the peel, reject visible fat and connective tissue, being cut into cube meat.
Alternatively, the thin pork is pig back leg meat.
S13, by fat chopping.
S14, the addition 6g honeycomb polysaccharide into 1000g thin porks, cut and mix 5 minutes.
S15, addition 40g choppings fat, 100g starch, 20g cooking wine, 150g frozen water, 32g salt, 2g white pepper powders, 2g are small
Green onion, 2g garlics, 5g gingers, 0.05g monosodium glutamates, chopping and mixing 5 minutes.
S16, pickle 12 hours at 4 DEG C.
S17, taking-up are twisted into burger, are cooked 5-8 minutes in boiled water, pull cooling out.
Finally, after the pork balls after cooling are dispensed with freshness protection package, in storing to be measured in 4 DEG C of refrigerator.
Below in terms of water-retaining property, color and luster, texture detection (elasticity, hardness, chewiness), subjective appreciation, fresh keeping property
The low fat pork balls added with honeycomb polysaccharide produced using above-mentioned preparation method are detected.
Specific detection process is as follows：
(1) water-retaining property is determined
The methods such as reference Perez-mate ' s, and it is slightly modified.The pork balls sample of 3g grindings is weighed, is encased with filter paper,
50ml centrifuge tubes (putting a fritter cotton ball in bottom) are placed, 10min is centrifuged with 6000r/min rotating speeds at 25 DEG C, then claims it
Front and rear quality.
In the formula of water-retaining property %=m1/m2 × 100%：m1：For quality, m2 before centrifugation：Quality after centrifugation.
(2) color and luster is analyzed
Sample is cut into 1em thin slice, color and luster detection is carried out.Using the equal of international lighting association (CIE) formulation in 1976
Even colour solid colour system, testing result represents that L* represents lightness index with L*, a*, b*, and L*=100 represents white, L*=0
Black is represented, centre there are 100 grades, represents different gray scales；+ a* represents red value, and-a* represents value of green；+ b* values represent yellow
Value ,-b* represents blue value.
(3) texture is detected
Hardness, elasticity, chewiness are selected as the Testing index of texture.Test condition is：Sample is cut into long 2cm, width
2cm, high 1cm, using TPA models, are popped one's head in from the cylindrical stainless steels of P/36R.Location parameter be set as triggering type B utton,
Trigger force 5.0g, determines speed 3mm/s, determines speed 30.00mm/s, depression distance 5.00mm after neutralizing mensuration.Repeat detection 3
It is secondary.
(4) subjective appreciation
Specifically, using 10 experienced teachers and students of Majors of Food as subjective appreciation group, to the color and luster of product, fragrance,
Mouthfeel, chip property carry out sensory evaluation, and sample sensory evaluation standard is as shown in table 1：
Table 1
(5) fresh keeping property is determined
According to honeycomb polysaccharide, 0.6% Tea Polyphenols and the blank group of invention preparation method, respectively addition 0.6%, three are made
The different pork balls of group, carry out the research of pork balls fresh keeping property.By three kinds of pork balls to be measured in room temperature, daily respectively
The acid value and VBN (continuous detection 7 days) of three kinds of pork balls of detection.
A, acid value determination (direct titrimetric method)
5g meat is taken to be placed in 250ml iodine flasks, addition 30ml diethylether-ethanols (volume ratio 2: 1) mixed liquor, shaking table 45min, plus
Three drop phenolphthalein indicators, blush is titrated to out with 0.05N KOH solution and is not disappeared in 30S, the KOH for writing down consumption is molten
Liquid milliliter number, as a result in terms of mg.KOH/g meat.Calculate as follows：
V --- titration consumption KOH solution volume ml
N --- potassium hydroxide solution equivalent concentration, 0.05N
W --- meat products quality, g
56.1 --- KOH milliequivalents
B, VBN measure
Tested according to GB/T 5009.44-2003 semimicros nitridings.
Sample pretreating：Pork balls are rubbed and stirred evenly, take 10.0g to be placed in conical flask, plus 100ml distilled water, shake frequently,
Impregnate and filtered after 30min, it is standby that filtrate puts refrigerator.
Distillation titration：The conical flask for filling 10ml absorbing liquids and 5~6 drop mixing indicator solutions is placed in condenser pipe lower end, and
Its lower end is set to insert under the liquid level of absorbing liquid, it is accurate to draw on 5.0ml tree sample filtrate in distiller reative cell, plus 5ml oxygen
Change magnesium mixing suspension (10g/L), rapid lid is filled in and added water with anti-gas-leak.Steam is passed through, after distillation 5min stop, absorbing liquid
With Hydrochloric Standard Titration (0.010mol/L) or sulfuric acid standardized titration, terminal is to bluish violet, while doing blank test.
As a result calculate：The content of VBN calculates (result three significant figures of reservation by following formula in reagent
Word)：
X --- the content of VBN, mg/100g in sample
V1--- measure consumes hydrochloric acid or sulfuric acid standard liquid volume, ml with sample liquid
V2--- measure consumes hydrochloric acid or sulfuric acid standard liquid volume, ml with blank
C --- hydrochloric acid standard liquid actual concentrations, mol/L
M --- sample mass, g
The result of above-mentioned every detection and evaluation is as follows：
(1) influence of the fat substituted amount of different honeycomb polysaccharide to the water-retaining property of burger
As seen from Figure 2, with the increase of fat substituted amount, the water-retaining property of product is in downward trend after first rising.
In fat substituted amount 60%, water-retaining property culminates 97.13%.Product water-retaining property within fat substituted amount 60% is overall
It is all higher than the water-retaining property of blank sample (replacement amount is 0), it was demonstrated that the addition of honeycomb polysaccharide can dramatically increase the water-retaining property of product, source
There are thickening, stabilization in honeycomb polysaccharide, so as to pin moisture contained in pork balls, effectively drop low-moisture loss.
(2) influence of the fat substituted amount of honeycomb polysaccharide to burger aberration
From the figure 3, it may be seen that the L* values and b* values of polysaccharide group are all higher than the polysaccharide group a* within blank group, 60% fat substituted rate
Value illustrates that the addition of polysaccharide adds brightness, red scale value and the yellow value degree of pork balls also above blank group.The color and luster of pork balls is
The important component of its organoleptic quality, the product that brightness is high, warm colour value is high is more vulnerable to liking for consumer, therefore appropriate
The addition of honeycomb polysaccharide can improve the luminosity and colourity of product, so as to improve its organoleptic quality.
(3) influence of the fat substituted amount of honeycomb polysaccharide to burger texture (elasticity, hardness, chewiness)
The influence of a, the fat substituted amount of honeycomb polysaccharide to burger elasticity
It is can be seen that from Fig. 4 a with the raising of fat substituted amount, the elasticity of product is substantially in rising trend, shows honeycomb
The addition of polysaccharide can increase the elasticity of pork balls.Influence of the honeycomb polysaccharide to product elasticity is probably honeycomb polysaccharide and meat gruel structure
The result acted between albumen.
B, fat substituted amount compare the influence of burger hardness
It is seen from fig. 4b that as fat substituted amount is continuously increased, the hardness of product constantly rises, polysaccharide has hard solidifying
The reduction of colloidality, in addition fat content, causes the pork balls hardness that with the addition of honeycomb polysaccharide to be continuously increased.And hardness crosses conference shadow
The mouthfeel of product is rung, therefore fat substituted amount need to be controlled.
The influence of c, fat substituted amount to burger chewiness
Being continuously increased with fat substituted amount is can be seen that from Fig. 4 c, and becoming of constantly rising is presented in the chewiness of product
Gesture, the increase of hardness is probably the reason for chewiness increases, and fat substituted amount need to rationally be controlled by further illustrating.
(4) sensory evaluation
Analyses Methods for Sensory Evaluation Results is as shown in table 2：
Table 2
From table 2 it can be seen that with the increase of fat substituted amount, downward trend after first rising is presented in subjective appreciation.Fat
Within fat replacement amount 60%, product sensory evaluates preferable, with the further increase of fat substituted amount, the color fragrance of product and
Mouthfeel all declines rapidly.A certain amount of fat in the alternative pork balls of honeycomb polysaccharide, honeycomb is more under certain fat substituted amount
Sugar is conducive to improving the quality of burger, but replacement amount is too high also can all be had a negative impact to product special flavour.
To sum up, honey comb polysaccharide can be effectively improved water-retaining property, elasticity, hardness and the chewiness of low fat pork balls, and
Fat has optimal organoleptic quality for amount for 60% product.
(5) influence of the honeycomb polysaccharide to pork balls fresh keeping property
A, acid value determination (direct titrimetric method)
Acid value determination (direct titrimetric method) result is as shown in Figure 5 a.With the extension of storage time it can be seen from Fig. 5 a,
The trend being gradually increasing all is presented in the acid value value of three set products.The acid value value growth trend for adding honeycomb polysaccharide sample is less than blank
Control and Tea Polyphenols group, illustrate that the fat rancidity trend for adding the pork balls of honeycomb polysaccharide slows down, so as to increase the preservation time.
B, VBN measure
The measurement result of VBN is as shown in Figure 5 b.With the extension of storage time, three it can be seen from Fig. 5 b
The trend being gradually increasing all is presented in the VBN value of group sample.The VBN value for adding honeycomb polysaccharide sample increases
Long trend is less than blank control and Tea Polyphenols group.At the 4th day of storage, VBN value≤15mg/100g of polysaccharide group,
Meet GB 2070-2005 settings, and the VBN value of Tea Polyphenols group and blank control group has exceeded national regulations
Value.The corruption of pork balls can effectively be suppressed by illustrating the addition of honeycomb polysaccharide, so as to increase the preservation time.
It is can be seen that according to the result of above-mentioned every detection and evaluation in the alternative part pork balls of honey comb polysaccharide
Fat, under the fat substituted amount within 60%, can be effectively improved color and luster, elasticity, hardness, chewiness and the sense organ product of product
Matter.The product water-retaining property of wherein fat substituted amount 60% is optimal, and elasticity, hardness and chewiness are all good, meets making health delicious
Low fat pork balls requirement.Honeycomb polysaccharide shows the result of study of the fresh keeping property of pork balls simultaneously, in observation number of days,
The value for adding the VBN of honeycomb polysaccharide pork balls is respectively less than blank control group and Tea Polyphenols group.The 4th of measurement the
My god, value≤15mg/100g of the VBN of honeycomb polysaccharide pork balls is added, meets GB 2070-2005 regulations, and add
Plus the value of the VBN of Tea Polyphenols and blank sample has been above national regulations value；Add the acid of honeycomb polysaccharide pork balls
Value is respectively less than the acid value value of addition Tea Polyphenols pork balls and blank pork balls.Illustrate that honeycomb polysaccharide not only increases low fat conditioning
The organoleptic quality characteristic of pork balls, also extends the storage phase of conditioning pork balls.
Low fat pork balls provided in an embodiment of the present invention added with honeycomb polysaccharide and preparation method thereof, using honey comb
Polysaccharide substitutes the partial fat in pork balls, the addition of honeycomb polysaccharide can be effectively improved the color and luster of pork balls, elasticity, hardness,
Chewiness, it is ensured that the quality of pork balls, can also extend the storage phase of pork balls.In addition, containing substantial amounts of honeybee in honey comb
Wax, also containing abundant bioactive ingredients such as alkaloid, organic acid, resin, enzyme, amino acid, protein, polysaccharide, glycoside
And the composition such as insect hormone, the honeycomb polysaccharide extracted from honey comb is with biology such as anti-oxidant, strengthen immunities
The polymer substance of activity, so that the pork balls added with honeycomb polysaccharide are beneficial to health.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by 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.
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Application publication date: 20170721 |