CN107080186A - A kind of millet black soya bean coarse cereals ham sausage and preparation method thereof - Google Patents
A kind of millet black soya bean coarse cereals ham sausage and preparation method thereof Download PDFInfo
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- CN107080186A CN107080186A CN201710424913.XA CN201710424913A CN107080186A CN 107080186 A CN107080186 A CN 107080186A CN 201710424913 A CN201710424913 A CN 201710424913A CN 107080186 A CN107080186 A CN 107080186A
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- ham sausage
- soya bean
- coarse cereals
- black soya
- millet
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 158
- 235000013580 sausages Nutrition 0.000 title claims abstract description 89
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 57
- 235000019713 millet Nutrition 0.000 title claims abstract description 57
- 244000068988 Glycine max Species 0.000 title claims abstract description 55
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 68
- 235000013372 meat Nutrition 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000006260 foam Substances 0.000 claims abstract description 47
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 9
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims description 39
- 235000019698 starch Nutrition 0.000 claims description 39
- 239000008107 starch Substances 0.000 claims description 39
- 150000003839 salts Chemical class 0.000 claims description 27
- 108010073771 Soybean Proteins Proteins 0.000 claims description 26
- 235000019710 soybean protein Nutrition 0.000 claims description 26
- 229910019142 PO4 Inorganic materials 0.000 claims description 25
- 239000010452 phosphate Substances 0.000 claims description 25
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 25
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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 claims description 9
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- 238000009835 boiling Methods 0.000 claims description 9
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
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- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 claims 1
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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)
Abstract
The invention provides a kind of millet black soya bean coarse cereals ham sausage and preparation method thereof, belong to ham sausage manufacture field.The preparation method includes：With flavoring water at 0~10 DEG C after 12~36h of cured meat foam, then meat foam after being pickled with water is well mixed with coarse cereal powder and food additives, is air-dried 1~3 day after bowel lavage, high-temperature sterilization；Wherein, the coarse cereal powder is according to mass ratio 1~3 by millet and black soya bean：1 mixes, and the coarse cereal powder of addition accounts for the 10~20% of the meat foam and the coarse cereal powder gross mass.This method technique is simple, is adapted to industrialized production, and only by strictly controlling parameters, you can obtain all good coarse cereals ham sausage of nutritious, flavor taste.The millet black soya bean coarse cereals ham sausage as made from above-mentioned preparation method, changes the problem of traditional meat ham sausage nutritional ingredient is single, thickness collocation, nutritional ingredient diversification, so as to greatly improve the quality of ham sausage.
Description
Technical field
The present invention relates to ham sausage manufacture field, in particular to a kind of millet black soya bean coarse cereals ham sausage and its preparation
Method.
Background technology
Ham sausage is the major product species of processing meat product, and process of producation of Ham intestines be unable to do without various dispensings, and reasonable employment is matched somebody with somebody
Material can not only improve quality, the water-retaining property of meat products, moreover it is possible to reduce production cost.With the continuous improvement of living standards of the people
With the continuous change of Diet concept, to the quality requirements more and more higher of ham sausage, nutrition and safety are not concerned only with, and especially note
Mouthfeel, quality and form of weight ham sausage etc..
German millet nutrition enriches complete, contains protein and amino acid, fat, aliphatic acid, carbohydrate, multivitamin
And mineral matter etc., the big nutrient requirement of needed by human six can be met.The ratio of various nutrients is suitable in millet, digestibility
Height, is excellent raw materials of food processing.In addition, millet is also a kind of food of integration of drinking and medicinal herbs, milled congee has the U.S. of " generation ginseng soup "
Claim, according to Historical Data Data About, there is millet heat-clearing to quench one's thirst, the effect such as strengthening the spleen and stomach, also can nourishing yin and supplementing blood, have the work(of antiabortive midwifery to pregnant woman
Effect.In recent years, millet is increasingly subject to the favor of consumers in general because of its abundant nutritive value and healthcare function.
Black soya bean is the black seeds of legume soybean, sweet mild-natured.Black soya bean has certain nutritive value and medical value,
Certain health-care effect is played while people's diet structure is improved.Black soya bean, either it is medicinal or it is edible all can be to people
Health play bigger effect.Nutritious black bean enrich, containing a variety of nutrition such as protein, fat, vitamin, trace element into
Point, with a variety of functions such as anti-senility, anti-oxidant, medicine food is all good, its medical mechanism and contained multiple biological activities thing
Matter is relevant, and the effect of flavones and polyphenol is especially prominent.
The content of the invention
The first object of the present invention is to provide a kind of millet black soya bean coarse cereals ham sausage, and the coarse cereals ham sausage is by millet and black
Beans are used in mixed way with meat, make animal and plant nutrition complement, change the problem of traditional meat ham sausage nutritional ingredient is single, thickness
Collocation, nutritional ingredient diversification, so as to greatly improve the quality of ham sausage.
The second object of the present invention is to provide a kind of preparation method of millet black soya bean coarse cereals ham sausage, the letter of this method technique
It is single, it is adapted to industrialized production, and only by strictly controlling parameters, you can obtain nutritious, flavor taste all good
Coarse cereals ham sausage.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of preparation method of millet black soya bean coarse cereals ham sausage, it includes：
With flavoring water at 0~10 DEG C after 12~36h of cured meat foam, then meat foam after being pickled with water and coarse cereal powder,
And food additives are well mixed, air-dried 1~3 day after bowel lavage, high-temperature sterilization；
Wherein, the coarse cereal powder is according to mass ratio 1~3 by millet and black soya bean：1 mixes, the coarse cereals of addition
Powder accounts for the 10~20% of the meat foam and the coarse cereal powder gross mass.
A kind of millet black soya bean coarse cereals ham sausage as made from above-mentioned preparation method.
Compared with prior art, beneficial effects of the present invention include：
This millet black soya bean coarse cereals ham sausage that present disclosure is provided, millet and black soya bean are used in mixed way with meat,
The nutriment of introduced plant property in meat ham sausage, such as flavones, polyphenol etc., make animals and plants food nutrition complementary, change and pass
The single defect of meat ham sausage nutritional ingredient of uniting.The coarse cereals ham sausage, thickness collocation, nutritional ingredient diversification, so that significantly
Nutritive value and the aesthetic quality for improving ham sausage.
The preparation method for this millet black soya bean coarse cereals ham sausage that present disclosure is provided, technique is simple, is adapted to industrialization
Big production, and only by strictly controlling parameters, you can obtain all good coarse cereals ham sausage of nutritious, flavor taste.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the accompanying drawing used required in technology description to be briefly described.
Fig. 1 is influence of the consumption of coarse cereal powder in experimental example to comprehensive grading；
Fig. 2 is influence of the consumption of starch in experimental example to comprehensive grading；
Fig. 3 is influence of the consumption of salt in experimental example to comprehensive grading；
Fig. 4 is influence of the consumption of carragheen in experimental example to comprehensive grading；
Fig. 5 is influence of the consumption of composite phosphate in experimental example to comprehensive grading；
Fig. 6 is influence of the consumption of soybean protein isolate in experimental example to comprehensive grading；
Fig. 7 is influence of the digestion time to comprehensive grading in experimental example；
Fig. 8 is influence of the consumption of experimental example reclaimed water to comprehensive grading.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, be
The conventional products that can be obtained by commercially available purchase.
Present embodiment provides a kind of preparation method of millet black soya bean coarse cereals ham sausage, and it includes：
Step S1. is pickled：With flavoring water at 0~10 DEG C 12~36h of cured meat foam.
Wherein, meat foam, be as obtained by cube meat is rubbed in meat grinder, the cube meat can for pork, chicken or its
His meat.Optionally, the ratio of fat meat and lean meat is 1 in meat foam：8~10, or be 1：9, advantageously reduce the oil of ham sausage
Fat content, ensures the mouthfeel of ham sausage, it is unlikely to too greasy.
Wherein, flavoring water includes salt, white sugar, white pepper, monosodium glutamate, ginger, starch and cooking wine.Further, flavoring
Each component accounts for meat foam in water and the ratio of coarse cereal powder gross mass is respectively：Salt 1~3%, white sugar 0.5~1.5%, white pepper 0.05
~0.15%, monosodium glutamate 0.1~0.2%, starch 9~12%, ginger 0.1~1%, the addition of cooking wine is raw material per jin
(i.e. meat foam and coarse cereal powder) adds 1~4mL.Optionally, each component accounts for the ratio of meat foam and coarse cereal powder gross mass in flavoring water
Respectively：Salt 2%, white sugar 1%, white pepper 0.1%, monosodium glutamate 0.15%, starch 11%, ginger 0.5%, the addition of cooking wine is
Raw material (i.e. meat foam and coarse cereal powder) addition 2mL per jin.
The quality of starch accounts for the 9~12% of meat foam and coarse cereal powder gross mass, or is 11%.Appropriate starch can be lifted miscellaneous
The mouthfeel of grain ham sausage, makes its meat tenderize；But excessive starch then influences the local flavor of ham, inventor's research is found, when
When the addition of starch is 11% in coarse cereals ham, the mouthfeel of the ham sausage, local flavor are all good.
Effect is pickled in order to improve, while making meat foam fresh-keeping, temperature when pickling is 0~10 DEG C, or for 2~8 DEG C, or
Person is 4~6 DEG C, or for 4 DEG C；The time pickled is 12~36h, is either 18~30h or is 22~26h, Huo Zhewei
24h。
Step S2. spices：Meat foam after being pickled with water is well mixed with coarse cereal powder and food additives.
Wherein, coarse cereal powder is according to mass ratio 1~3 by millet and black soya bean：1 mixes, and the mass ratio can be 1：1；
Or be 2：1；Or be 3：1.
Optionally, the granularity of the coarse cereal powder is 100~140 mesh, is either 110~130 mesh or is 120 mesh.The coarse cereals
The preparation of powder can be after first mixing millet and black soya bean according to aforementioned proportion, then be ground into granularity within the above range thin
Powder；Can also be that millet and black soya bean are first crushed to the fine powder of granularity within the above range respectively, then by the millet obtained by crushing
Powder and black bean powder are mixed according to aforementioned proportion.
The coarse cereal powder of addition accounts for the 10~20% of meat foam and coarse cereal powder gross mass, be either 13~18% or be 15~
17%, or be 16%.With the addition of coarse cereal powder, flavones, the content of polyphenol are constantly raised in coarse cereals ham, and ham sausage
Aesthetic quality will not decline, but when the millet black soya bean for adding excess mixes powder, i.e., when more than 20%, can make coarse cereals ham sausage
Aesthetic quality declines, and influences the quality of ham sausage.
Wherein, food additives include thickener, water-loss reducer and toner.
Thickener, is mainly used in improving and increases the viscosity of raw material (i.e. meat foam and coarse cereal powder), improves the steady of ham sausage
It is qualitative.Optionally, the quality of thickener accounts for the 0.6~1.0% of meat foam and coarse cereal powder gross mass, or is 0.7~0.9%, or
Person is 0.8%.Appropriate thickener (0.6~1.0%) can make ham sausage become chewy effectively, lift the sense organ matter of ham sausage
Amount；But excessive thickener can make ham be hardened, aesthetic quality declines.
Optionally, thickener includes carragheen, gelatin, casein sodium, Arabic gum, sesbania gum, agar, alginic acid
Sodium, pectin, xanthans, cycloheptaamylose, sodium carboxymethylcellulose, starch phosphate sodium, sodium carboxymethyl starch, hydroxypropul starch
At least one of with propylene glycol alginate.In preferred embodiments of the present invention, thickener is carragheen, the addition of carragheen
Amount accounts for the 0.6~1.0% of meat foam and coarse cereal powder gross mass.
Water-loss reducer, is mainly used in keeping the moisture in ham sausage, it is to avoid the moisture in ham sausage is in prolonged storage
Scatter and disappear, influence its mouthfeel.Optionally, the quality of water-loss reducer accounts for 0.2~0.4%, Huo Zhewei of meat foam and coarse cereal powder gross mass
0.3%.Appropriate composite phosphate (0.2~0.4%) can lift the aesthetic quality of coarse cereals ham, but excessive composite phosphate
The mouthfeel of coarse cereals ham sausage can then be influenceed so that aesthetic quality's reduction of coarse cereals ham sausage, optionally, water-loss reducer includes compound phosphorus
Hydrochlorate, composite phosphate includes sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate, tertiary sodium phosphate and pyrophosphoric acid
At least two in disodium hydrogen.
Toner, is mainly used in adjusting the colourity of ham sausage, optionally, and water-loss reducer includes Monascus color, carmine and three-coloured amaranth
It is at least one of red.
Further, in addition to the meat foam after pickling is mixed with coarse cereal powder, food additives and soybean protein isolate
Uniformly, the quality of soybean protein isolate accounts for the 0.3~0.5% of meat foam and coarse cereal powder gross mass, or is 0.4%.Addition is appropriate
Soybean protein isolate (0.3~0.5%) so that the protein content of the coarse cereals ham sausage improves, so that coarse cereals ham sausage
Fragrance and mouthfeel are lifted, but peculiar flavour and mouthfeel that excessive soybean protein isolate can make coarse cereals ham sausage lose ham become
Firmly.
Further, when the meat foam after being pickled with water is mixed with coarse cereal powder and food additives, the addition of water
The 10~25% of meat foam and coarse cereal powder gross mass are accounted for, is either 15~25% or is 20%.The appropriate water of addition (10~
25%) aesthetic quality of coarse cereals ham sausage, can be lifted, but the excessive water of addition can then make under the texture and mouthfeel fragrance of ham
Drop.
Step S3. is post-processed：It will be air-dried 1~3 day after mixture bowel lavage obtained by step S2, high-temperature sterilization.
Optionally, the mode of high-temperature sterilization includes：By bowel lavage, air-dry after gained ham sausage boiling 25~30 minutes, or
Person is 25min.Appropriate digestion time can lift the aesthetic quality of coarse cereals ham sausage, and flavones and polyphenol is also maintained at
Higher level, but digestion time is long or too short can all reduce the overall aesthetic quality of coarse cereals ham.
The preparation method of this millet black soya bean coarse cereals ham sausage, technique is simple, is adapted to industrialized production, and only by tight
Lattice control parameters, you can obtain all good coarse cereals ham sausage of nutritious, flavor taste.
Present embodiment also provides a kind of millet black soya bean coarse cereals ham sausage as made from above-mentioned preparation method.This millet is black
Beans coarse cereals ham sausage, millet and black soya bean are used in mixed way with meat, the nutriment of introduced plant property in meat ham sausage, than
Such as flavones, polyphenol, make animals and plants food nutrition complementary, change the single defect of traditional meat ham sausage nutritional ingredient.This is miscellaneous
Grain ham sausage, thickness collocation, nutritional ingredient diversification, so as to greatly improve nutritive value and the aesthetic quality of ham sausage.
The feature and performance to the present invention are described in further detail with reference to embodiments：
Embodiment 1
The present embodiment provides a kind of millet black soya bean coarse cereals ham sausage, and its preparation method includes：
A. the mass ratio for taking the fat meat in 8.8kg pork, pork and lean meat is 1：8, clean, after being rubbed with meat grinder,
Obtain meat foam.
B. flavoring water cured meat foam 36h at 0 DEG C is used, wherein, the formula of flavoring water is as follows：
Salt 0.1kg, white sugar 0.15kg, white pepper 0.015kg, monosodium glutamate 0.02kg, starch 0.9kg, ginger 0.01kg, cooking wine
20mL。
C. the coarse cereal powder of meat foam and 1.2kg after being pickled with 1kg water and 0.06kg carragheen, 0.04kg
Composite phosphate, 0.015kg Monascus color are well mixed；Wherein, the mass ratio of millet and black soya bean is 1 in coarse cereal powder：1.
D. it will be air-dried 2 days after mixture bowel lavage obtained by step c, and after boiling 27 minutes, cool down finished product.
Embodiment 2
The present embodiment provides a kind of millet black soya bean coarse cereals ham sausage, and its preparation method includes：
A. the mass ratio for taking the fat meat in 9.1kg pork, pork and lean meat is 1：10, clean, after being rubbed with meat grinder,
Obtain meat foam.
B. flavoring water cured meat foam 26h at 8 DEG C is used, wherein, the formula of flavoring water is as follows：
Salt 0.3kg, white sugar 0.05kg, white pepper 0.005kg, monosodium glutamate 0.02kg, starch 1.2kg, ginger 0.01kg, cooking wine
20mL。
C. the coarse cereal powder and 0.1kg sodium alginate, 0.02kg of meat foam and 0.9kg after being pickled with 2.5kg water
Composite phosphate, 0.01kg famille rose be well mixed；Wherein, the mass ratio of millet and black soya bean is 3 in coarse cereal powder：1.
D. it will be air-dried 3 days after mixture bowel lavage obtained by step c, and after boiling 25 minutes, cool down finished product.
Embodiment 3
The present embodiment provides a kind of millet black soya bean coarse cereals ham sausage, and its preparation method includes：
A. the mass ratio for taking the fat meat in 9kg pork, pork and lean meat is 1：8, clean, after being rubbed with meat grinder, obtain
To meat foam.
B. flavoring water cured meat foam 12h at 10 DEG C is used, wherein, the formula of flavoring water is as follows：
Salt 0.3kg, white sugar 0.1kg, white pepper 0.005kg, monosodium glutamate 0.01kg, starch 1.2kg, ginger 0.1kg, cooking wine
80mL。
C. the coarse cereal powder of meat foam and 1kg after being pickled with 1.5kg water and 0.08kg gelatin, 0.03kg are answered
Phosphate, 0.01kg amaranth, 0.03kg soybean protein isolates is closed to be well mixed；Wherein, millet and black soya bean in coarse cereal powder
Mass ratio is 1.5：1.
D. it will be air-dried 1 day after mixture bowel lavage obtained by step c, and after boiling 28 minutes, cool down finished product.
Embodiment 4
The present embodiment provides a kind of millet black soya bean coarse cereals ham sausage, and its preparation method includes：
A. the mass ratio for taking the fat meat in 8.9kg pork, pork and lean meat is 1：9, clean, after being rubbed with meat grinder,
Obtain meat foam.
B. flavoring water cured meat foam 22h at 2 DEG C is used, wherein, the formula of flavoring water is as follows：
Salt 0.2kg, white sugar 0.1kg, white pepper 0.01kg, monosodium glutamate 0.015kg, starch 1.1kg, ginger 0.05kg, cooking wine
40mL。
C. the coarse cereal powder of meat foam and 1.1kg after being pickled with 2kg water and 0.08kg carragheen, 0.03kg
Composite phosphate, 0.015kg Monascus color, 0.05kg soybean protein isolates are well mixed；Wherein, millet and black soya bean in coarse cereal powder
Mass ratio be 2：1.
D. it will be air-dried 1 day after mixture bowel lavage obtained by step c, and after boiling 25 minutes, cool down finished product.
Embodiment 5
The present embodiment provides a kind of millet black soya bean coarse cereals ham sausage, and its preparation method includes：
A. the mass ratio for taking the fat meat in 8.9kg pork, pork and lean meat is 1：9, clean, after being rubbed with meat grinder,
Obtain meat foam.
B. flavoring water cured meat foam 24h at 4 DEG C is used, wherein, the formula of flavoring water is as follows：
Salt 0.2kg, white sugar 0.1kg, white pepper 0.01kg, monosodium glutamate 0.015kg, starch 1.1kg, ginger 0.05kg, cooking wine
40mL。
C. the coarse cereal powder of meat foam and 1.1kg after being pickled with 2kg water and 0.08kg carragheen, 0.03kg
Composite phosphate, 0.015kg Monascus color, 0.04kg soybean protein isolates are well mixed；Wherein, millet and black soya bean in coarse cereal powder
Mass ratio be 1：1.
D. it will be air-dried 3 days after mixture bowel lavage obtained by step c, and after boiling 28 minutes, cool down finished product.
Experimental example
The preparation method provided with reference to experimental data the embodiment of the present application and its obtained millet black soya bean coarse cereals
The quality of ham sausage is evaluated.
First, test method：
Using polyphenol content, flavones content, sensory evaluation comprehensive grading as index, to the consumption of coarse cereal powder, (wherein millet is black
Beans ratio each 50%, mixes powder+pork using millet black soya bean and is counted as 50g), starch consumption, NaCl consumptions, carragheen consumption, compound phosphorus
It is pre- that 8 factors such as hydrochlorate consumption, soybean protein isolate consumption, water consumption, shortening sterilization time carry out multilevel single factor test respectively
Experiment, using statistical software DPS13.0, using Tukey ' s multiple comparison graphs, analyzes the conspicuousness of its influence.
The preparation of 1.1 sample extracting solutions：Take appropriate coarse cereals ham sausage finished product low temperature drying to handle, accurately weigh and grind drying
Coarse cereals ham sausage sample 1g afterwards adds boiling water 80mL in 200mL triangular flasks, the insulation extraction 30min in boiling water bath, then
Filtering, washing, filtrate and cleaning solution, which merge, to be transferred in 100mL volumetric flasks, and distilled water constant volume is added after cooling.
The measure of 1.2 polyphenol contents：The gallic acid standard solution of various concentrations is prepared, it is each to add 2mL 1mol/L good fortune
Woods phenol reagent, is shaken up, and 10mL 10% Na is added after 5min2CO3Solution simultaneously shakes up, and is settled to scale with distilled water, shakes up, room
The lower lucifuge reaction 1h of temperature, is returned to zero with distilled water, absorbance is determined at 765nm.Standard curve is set up, obtaining regression equation is：Y=
2.9334x+0.0015, coefficient R2=0.9991；Determination sample extract solution determines absorbance at 765nm in the same way
Value, the content of polyphenol in sample is calculated by following formula：
Polyphenol content (mg/mL)=(A765nm-0.0015)/(2.9334 × V) in sample
In formula：V is the measure volume of sample, and unit is mL.
The measure of 1.3 flavones：The rutin standard solution of various concentrations is prepared, is shaken up, plus 0.3mL 5%NaNO2Solution,
5min is stood after shaking up, 0.3mL 10%Al (NO are added3)3Solution, shakes up, and stands 6min, adds 4mL 1mol/L NaOH molten
Liquid, is then respectively adding the ethanol of 0.4mL 30%, shakes up standing 10min, absorbance is determined at 510nm.Set up standard curve,
Obtaining regression equation is：Y=0.4736x+0.0014, coefficient R2=0.9992；Determination sample extract solution exists in the same way
Absorbance is determined at 510nm, the content of flavones in sample is calculated by following formula：
Flavones content (mg/mL)=(A510nm-0.0014)/(0.4736 × V) in sample
In formula：V is the measure volume of sample, and unit is mL.
The organoleptic attribute evaluation method of 1.4 coarse cereals ham sausage
Sense organ please judge Shi Jinhang evaluations, it is desirable to every tasting teacher evaluate the smell of ham sausage, color, quality, taste and
Overall acceptable (wherein overall acceptable for smell, color, quality, the power of taste score), standards of grading are 10 points,
Each organoleptic attribute is from 10 (being as cheerful as a lark) to 1 (detesting extremely).
The calculating of comprehensive grading：The weight for setting flavones and polyphenol is respectively 0.25, and the weight of sensory evaluation is 0.5, flavones
Scoring be y1=(maximum of measured value/flavones) × 0.25 × 100；The scoring of polyphenol is y2=(measured value/polyphenol is most
Big value) × 0.25 × 100；The scoring of sensory evaluation is y3=(maximum of measured value/sensory evaluation) × 0.5 × 100；It is comprehensive
Scoring=y1+y2+y3。
2nd, result of the test
1. influence of the consumption of coarse cereal powder to sensory evaluation comprehensive grading：
It is 10% in the addition of starch, the addition of salt is 2%, the addition of carragheen is 0.5%, composite phosphate
Addition be that the addition of 0.2%, soybean protein isolate is that the consumption of 0.3%, water is that 15%, digestion time is 30min's
Under the conditions of, 6 parts of 50g coarse cereals ham is prepared, the addition of coarse cereal powder (i.e. millet black soya bean mixes powder) is investigated at 10%~20%
The influence scored comprehensive multi-index, as a result as shown in Figure 1.
As shown in Figure 1, as millet black soya bean mixes the addition increase of powder, comprehensive grading is first raised and reduced afterwards, small when adding
When the mixed powder amount of rice and black soya bean is 16%, comprehensive grading obtains maximum 94.4.It follows that as millet black soya bean mixes adding for powder
Plus, the content of flavones polyphenol is constantly raised in coarse cereals ham and aesthetic quality will not decline.But it is black when adding excessive millet
When mixing powder the aesthetic quality of coarse cereals ham can decline beans causes comprehensive grading to reduce, therefore primarily determines that every 50g coarse cereals ham
When the middle amount for adding millet and the mixed powder of black soya bean is 8g, i.e., it is optimal addn when addition is 16%.
2. influence of the consumption of starch to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of salt is 2%, the addition of carragheen is 0.5%, compound phosphoric acid
The addition of salt is that the addition of 0.2%, soybean protein isolate is that the consumption of 0.3%, water is that 15%, digestion time is 30min
Under conditions of, prepare 6 parts of 50g coarse cereals ham, investigate starch addition at 7%~12% to comprehensive multi-index score
Influence, as a result as shown in Figure 2.
As shown in Figure 2, with the addition of starch, the overall variation trend of comprehensive grading is reduced afterwards first to increase, and works as addition
When the amount of starch is 11%, comprehensive grading obtains maximum 65.54, and appropriate starch can lift the mouthfeel of coarse cereals ham, so that
Comprehensive grading is improved, but excessive starch then influences the local flavor of ham, reduces comprehensive grading, therefore primarily determine that coarse cereals fire
It is optimal addn when the addition of starch is 11% in leg.
3. influence of the consumption of salt to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of carragheen is 0.5%, is combined
Phosphatic addition is that the addition of 0.2%, soybean protein isolate is that the consumption of 0.3%, water is that 15%, digestion time is
Under conditions of 30min, prepare 6 parts of 50g coarse cereals ham, investigate salt addition at 1.1%~2.6% to comprehensive multi-index
The influence of scoring, as a result as shown in Figure 3.
From the figure 3, it may be seen that with the addition of salt, the comprehensive grading of coarse cereals ham is first raised and reduced afterwards, when the amount for adding salt is
When 1.7%, comprehensive grading obtains maximum 79.19.Appropriate salt can make the mouthfeel and fragrance of salt be lifted to lift sense organ matter
Amount raises comprehensive grading, but when salt is excessive, the aesthetic quality of coarse cereals ham can be made drastically to decline, so that comprehensive grading drops
It is low, thus primarily determine that starch in coarse cereals ham addition be 1.7% when, be optimal addn.
4. influence of the consumption of carragheen to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of salt is 2%, composite phosphate
Addition be that the addition of 0.2%, soybean protein isolate is that the consumption of 0.3%, water is that 15%, digestion time is 30min's
Under the conditions of, 6 parts of 50g coarse cereals ham is prepared, the addition for investigating carragheen scores comprehensive multi-index at 0.5%~1%
Influence, as a result as shown in Figure 4.
As shown in Figure 4, with the addition of carragheen, the comprehensive grading of coarse cereals ham is first raised and reduced afterwards, when addition OK a karaoke club
When the amount of glue is 0.8%, its comprehensive grading obtains maximum 73.85, and appropriate carragheen can make ham become chewy effectively, carry
The carragheen of high organoleptic quality but excess can make ham be hardened, so as to reduce comprehensive grading, therefore primarily determine that in coarse cereals ham
It is optimal addn when the addition of carragheen is 0.8%.
5. influence of the consumption of composite phosphate to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of salt is adding for 2%, carragheen
Dosage is that the addition of 0.5%, soybean protein isolate is that the consumption of 0.3%, water is the condition that 15%, digestion time is 30min
Under, 6 parts of 50g coarse cereals ham is prepared, the addition for investigating composite phosphate scores comprehensive multi-index in 2~4.5g/kg
Influence, as a result as shown in Figure 5.
As shown in Figure 5, with the addition of composite phosphate, the comprehensive grading of coarse cereals ham is first raised and reduced afterwards, works as addition
When the amount of composite phosphate is 3g/kg, its comprehensive grading obtains maximum 72.05.It follows that appropriate composite phosphate meeting
The aesthetic quality of coarse cereals ham is lifted, so that comprehensive grading is lifted, but excessive composite phosphate can then influence coarse cereals ham
Mouthfeel so that the comprehensive grading reduction of coarse cereals ham, therefore primarily determine that the addition of composite phosphate in coarse cereals ham for 3g/
It is optimal addn during kg.
6. influence of the consumption of soybean protein isolate to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of salt is adding for 2%, carragheen
Dosage is that the addition of 0.5%, composite phosphate is that 2g/kg, the consumption of water are under conditions of 15%, digestion time is 30min,
Prepare 6 parts of 50g coarse cereals ham, investigate soybean protein isolate addition in 2~4.5g/kg to comprehensive multi-index score
Influence, as a result as shown in Figure 6.
It will be appreciated from fig. 6 that with the addition of soybean protein isolate, the comprehensive grading of coarse cereals ham is first raised and reduced afterwards, when adding
When the amount for entering soybean protein isolate is 4g/kg, its comprehensive grading obtains maximum 66.21.It follows that adding appropriate soybean
Protein isolate can make fragrance and the mouthfeel lifting of coarse cereals ham, but excessive soybean protein isolate can make coarse cereals ham lose ham
Peculiar flavour and mouthfeel be hardened so that comprehensive grading is reduced, therefore primarily determine that soybean protein isolate in coarse cereals ham
Addition be 4g/kg when, be optimal addn.
7. influence of the digestion time to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of salt is adding for 2%, carragheen
Dosage is that the addition of 0.5%, composite phosphate is that 2g/kg, the addition of soybean protein isolate are in the consumption of 3g/kg, water
Under conditions of 15%, 6 parts of 50g coarse cereals ham is prepared, digestion time is investigated at 15~40 minutes, comprehensive multi-index is scored
Influence, as a result as shown in Figure 7.
As shown in Figure 7, as digestion time is lengthened, the comprehensive grading of coarse cereals ham is first raised and reduced afterwards, works as digestion time
During for 25min, its comprehensive grading obtains maximum 85.53.It follows that appropriate digestion time can lift coarse cereals ham
Aesthetic quality, and make flavones and polyphenol also be maintained at higher level, but digestion time is long or too short can all reduce coarse cereals fire
The overall aesthetic quality of leg, making the comprehensive grading of coarse cereals ham reduces, therefore primarily determines that the digestion time of coarse cereals ham is
It is optimal digestion time during 25min.
8. influence of the consumption of water to sensory evaluation comprehensive grading：
It is 16% in the addition of coarse cereal powder, the addition of starch is 10%, the addition of salt is adding for 2%, carragheen
Dosage is that the addition of 0.5%, composite phosphate is that 2g/kg, the addition of soybean protein isolate are in 3g/kg, digestion time
Under conditions of 30 minutes, 6 parts of 50g coarse cereals ham is prepared, when the consumption for investigating water is 5~30%, comprehensive multi-index is scored
Influence, as a result as shown in Figure 8.
As shown in Figure 8, with dampening addition lifting, the comprehensive grading of coarse cereals ham first raises and reduces afterwards, works as addition
When the amount of water is 20%, its comprehensive grading obtains maximum 74.34.It follows that the appropriate water of addition, can make lifting grain fire
The aesthetic quality of leg, but the excessive water of addition can then make the texture and mouthfeel fragrance of ham decline to reduce the comprehensive of coarse cereals ham
Close scoring, therefore primarily determine that coarse cereals ham reclaimed water addition be 20% when, be optimal addn.
9. the quality contrast of coarse cereals ham sausage obtained by different technical parameters：
Coarse cereals ham sausage A preparation technology parameter：
The consumption 10% of starch, the consumption of coarse cereal powder is 16%, and the consumption of salt is 2%, and the consumption of carragheen is 0.5%,
The consumption of composite phosphate is 2g/kg, and the consumption of soybean protein isolate is 3g/kg, and digestion time is 30min, and the consumption of water is
15%.
Coarse cereals ham sausage B preparation technology parameter：
The consumption 11% of starch, the consumption of coarse cereal powder is 15.14%, and the consumption of salt is 1.7%, and the consumption of carragheen is
0.8%, the consumption of composite phosphate is 3g/kg, and the consumption of soybean protein isolate is 4g/kg, and digestion time is 28.5min, water
Consumption be 20%,
Quality by the coarse cereals ham sausage A obtained by above two technique and coarse cereals ham sausage B is contrasted, as a result
As shown in table 1：
The physical and chemical index of coarse cereals ham sausage made from the different process of table 1.
As shown in Table 1, coarse cereals ham sausage B dietary fiber content, energy energy, flavones content, polyphenol content and pH
Value, moisture are above coarse cereals ham sausage A, thus illustrate, prepare the technique that coarse cereals ham sausage B technique is better than coarse cereals ham sausage A.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of preparation method of millet black soya bean coarse cereals ham sausage, it is characterised in that it includes：
With flavoring water at 0~10 DEG C after 12~36h of cured meat foam, then meat foam after being pickled with water and coarse cereal powder and
Food additives are well mixed, and are air-dried 1~3 day after bowel lavage, high-temperature sterilization；
Wherein, the coarse cereal powder is according to mass ratio 1~3 by millet and black soya bean：1 is mixed, and the coarse cereal powder of addition is accounted for
The meat foam and the 10~20% of the coarse cereal powder gross mass.
2. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 1, it is characterised in that the flavoring water
Including salt, white sugar, white pepper, monosodium glutamate, ginger, starch and cooking wine.
3. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 2, it is characterised in that the matter of the starch
Amount accounts for the 9~12% of the meat foam and the coarse cereal powder gross mass.
4. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 1, it is characterised in that the high-temperature sterilization
Mode include：By bowel lavage, air-dry after gained ham sausage boiling 25~30 minutes.
5. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 1, it is characterised in that the food addition
Agent includes thickener, water-loss reducer and toner.
6. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 5, it is characterised in that the thickener bag
Include carragheen, gelatin, casein sodium, Arabic gum, sesbania gum, agar, sodium alginate, pectin, xanthans, β-ring-type paste
In essence, sodium carboxymethylcellulose, starch phosphate sodium, sodium carboxymethyl starch, hydroxypropul starch and propylene glycol alginate at least
It is a kind of.
7. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 5, it is characterised in that the water-loss reducer bag
Composite phosphate is included, the composite phosphate includes sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate, phosphoric acid
At least two in trisodium and pyrophosphoric acid disodium hydrogen.
8. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 1, it is characterised in that fertile in the meat foam
The ratio of meat and lean meat is 1：8~10.
9. the preparation method of millet black soya bean coarse cereals ham sausage according to claim 1, it is characterised in that also including that will pickle
The meat foam afterwards is well mixed with the coarse cereal powder, the food additives and soybean protein isolate, the soybean separation
The quality of albumen accounts for the 0.3~0.5% of the meat foam and the coarse cereal powder gross mass.
10. millet black soya bean coarse cereals ham sausage made from a kind of preparation method according to any one of claim 1~9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393342A (en) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | A kind of belt leather vacuum packaging Western-style ham and preparation method thereof |
| CN109674027A (en) * | 2019-03-08 | 2019-04-26 | 日照帮利生物科技有限公司 | A kind of compounding thickener for ham sausage |
| CN115444108A (en) * | 2022-09-05 | 2022-12-09 | 浙江明沅食品有限公司 | Walnut ham sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103141864A (en) * | 2013-03-18 | 2013-06-12 | 武汉工业学院 | Millet compound ham sausage and preparation method thereof |
| CN103598618A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cereal ham sausage and preparation method thereof |
| CN106261518A (en) * | 2016-08-12 | 2017-01-04 | 安徽秋果食品有限公司 | A kind of coarse cereal health food and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141864A (en) * | 2013-03-18 | 2013-06-12 | 武汉工业学院 | Millet compound ham sausage and preparation method thereof |
| CN103598618A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cereal ham sausage and preparation method thereof |
| CN106261518A (en) * | 2016-08-12 | 2017-01-04 | 安徽秋果食品有限公司 | A kind of coarse cereal health food and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393342A (en) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | A kind of belt leather vacuum packaging Western-style ham and preparation method thereof |
| CN109674027A (en) * | 2019-03-08 | 2019-04-26 | 日照帮利生物科技有限公司 | A kind of compounding thickener for ham sausage |
| CN109674027B (en) * | 2019-03-08 | 2022-08-19 | 日照帮利生物科技有限公司 | Compound thickener for ham sausages |
| CN115444108A (en) * | 2022-09-05 | 2022-12-09 | 浙江明沅食品有限公司 | Walnut ham sausage and preparation method thereof |
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