CN107242456A - A kind of method that germination and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage - Google Patents
A kind of method that germination and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage Download PDFInfo
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- 238000011282 treatment Methods 0.000 title claims abstract description 45
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 43
- 230000035784 germination Effects 0.000 title claims abstract description 35
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- 238000006467 substitution reaction Methods 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
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- 150000001875 compounds Chemical class 0.000 description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
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- 238000003756 stirring Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
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- 238000002955 isolation Methods 0.000 description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000606540 Chione venosa Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GJYLKIZKRHDRER-UHFFFAOYSA-N calcium;sulfuric acid Chemical compound [Ca].OS(O)(=O)=O GJYLKIZKRHDRER-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of method that germination and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, after brown rice germination, extract wherein starch and carry out after ultra high pressure treatment, low fat bowel lavage is prepared using the Brown Rice Starch of germination and ultra high pressure treatment, pork as primary raw material, meat of being divided booty in the middle part of bowel lavage pork is substituted using the Brown Rice Starch of germination and ultra high pressure treatment, substitution rate is 5 ~ 35%.The particle of starch diminishes after brown rice germination, germination 96h Brown Rice Starch particle size is reduced to 5.85 μm, is produced after modified by ultra high pressure similar to fatty lubrication, butyrous organoleptic feature, with smear, there is the mouthfeel similar to fat when edible, the effect of alternative fats can be reached；The physicochemical property such as freeze-thaw stability, emulsibility, transparency is improved simultaneously；The sprouted unpolished rice starch of ultra high pressure treatment, on the basis of germination, improves the gel characteristic of Brown Rice Starch.It is reliable that product obtained by this method can reduce calorie intake, edible safety.
Description
Technical field
The present invention relates to a kind of method that germination and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, belong to food processing
Technical field.
Background technology
Fat substitute is quickly grown in recent years, has developed a variety of fat substitutes.Fat in current meat products
Fat is substituted to be used using carbohydrate or protein as the fat analogue of matrix more, but due to the reduction meeting pair of fat content
The quality of all kinds of meat products such as sausage food has influenceed.Fat can be replaced completely there is presently no a kind of fat substitute, and
The fat in meat products is replaced using compound fat substitute part more.Starch why can simulated fat, can produce and fat
The similar property of fat, first is because converted starch can form the gel being mutually entwined with duplex form.Gel has
Three-dimensional structure, can retain moisture, and being trapped moisture has certain mobility, the similar fat of mouthfeel.Second, starch and its spread out
Biology can be relevant with its particle diameter with the effect of simulated fat.The tongue of people is about 10 μm for the threshold value that particle is felt, works as particle
When particle diameter is less than 10 μm, tongue can not tell single particle, and product is without granular sensation when eating.Produced after starch conversion similar
Lubrication, butyrous organoleptic feature in fat, with smear, have the mouthfeel similar to fat, can reach replacement when edible
The effect of fat.
More than the existing patent related to low fat bowel lavage using artificial into fat substitute substitute conventional fat raw material.
Patent (publication number：CN102845764A publication dates：On January 2nd, 2013) disclose " a kind of low fat chinese-style sausage and its making
The raw material of alternative fats described in method " is using the young oil of dish, soybean oil, linseed oil, frozen water, sodium alginate, konjaku flour, sulfuric acid
Calcium is mixed by a certain percentage；Patent (publication number：CN104207180A publication dates：On December 17th, 2014) disclose
" a kind of preparation method of low fat high dietary-fiber coarse cereals sausage ", by add modified oat or barley diet fiber and
Inulin alternative fats, and without the mouthfeel of traditional bowel lavage.Patent (publication number：CN105614712A publication dates：2016 6
Month 1 day) " a kind of for the local flavor replenishers of low fat intestines based article and by its obtained low fat intestines based article " is disclosed, described in it
Local flavor replenishers are mixed with and obtained by water, hydrolyzed vegetable protein, glucose, fructose, vegetable oil.
The content of the invention
The technical problems to be solved by the invention are that the defect for overcoming prior art is germinateed and ultra high pressure treatment there is provided one kind
The method that Brown Rice Starch prepares low fat bowel lavage, improves the local flavor and property of product, reduces the fat content of product, reduces heat
Amount.
In order to solve the above technical problems, the present invention provides a kind of germination and ultra high pressure treatment Brown Rice Starch prepares low fat bowel lavage
Method, it is characterized in that, after brown rice germination, extract wherein starch simultaneously carry out after ultra high pressure treatment, with germinate and super-pressure at
Brown Rice Starch, the pork of reason are that primary raw material prepares low fat bowel lavage, are substituted and filled using the Brown Rice Starch of germination and ultra high pressure treatment
Divide booty in the middle part of intestines pork meat, substitution rate is 5~35%.
Further, the substitution rate for meat of being divided booty in the middle part of bowel lavage pork is substituted using the Brown Rice Starch of germination and ultra high pressure treatment
For 25%.
Further, the germination technology of the brown rice is：Brown rice weighs sample after color sorting, removal of impurities, is floated with deionized water
Wash clean, 30min is soaked in volume fraction is 1% liquor natrii hypochloritis, with deionized water rinsing for several times to neutral, in 30
3h is soaked under DEG C dark condition, cut off the water supply 15min, then soaks, common 12h, culture of being ventilated under 32.9 DEG C of dark conditions, throughput is
1.2L/min, is cleaned for several times every 12h with deionized water, after 12~96h of culture, 50 DEG C of dries pulverizings.
Further, the extraction process of the starch is：Dry sprouted unpolished rice is crushed, 60 mesh sieves are crossed, takes germination rough
Ground rice, handles 4h, incline supernatant with the mass/volume of 5 times of volumes for 0.25% NaOH solution；Rejoin NaOH solution
Handle after 3h, then thoroughly cleaning crosses the filter cloth of 100 mesh to without NaOH solution, obtains extracting Crude starch slurry；Crude starch is starched and stood
It is layered after overnight, upper strata of inclining, lower sediment thing centrifuges 10min under the conditions of 4000r/min；Incline supernatant, lower floor's starch
50 DEG C of heated-air dryings；Dried starch block is crushed, and crosses 60 mesh sieves.
Further, the technique of the ultra high pressure treatment is：Starch milk is prepared, stirs and evenly mixs, is encased in high pressure resistant bag
Packed, be put into after fully shaking up in high-tension apparatus pressure chamber with vacuum packaging machine sealing, parameter setting is carried out, in different bars
Ultra high pressure treatment is carried out to starch under part, during pressurized treatments, high pressure cavity temperature is maintained at 25 DEG C, and high-tension apparatus is with 1MPa/s's
Speed is boosted, and the sample that ultra high pressure treatment is crossed carries out suction filtration, is dried in 50 DEG C of baking oven, is crushed.
Further, the parameter setting is as follows：Pressure is set as 100~500Mpa, 5~25min of dwell time, starch
Newborn pH is 5~9.
The beneficial effect that the present invention is reached：
1. the particle of starch diminishes after brown rice germination, germination 96h Brown Rice Starch particle size is reduced to 5.85 μm, freezes simultaneously
Melting the physicochemical properties such as stability, emulsibility, transparency is improved, and is made the bowel lavage mouthfeel of preparation and is improved；Ultra high pressure treatment
Sprouted unpolished rice starch, on the basis of germination, improve the gel characteristic of Brown Rice Starch, make the bowel lavage mouthfeel of preparation lubricious.
Produce similar to fatty lubrication, butyrous organoleptic feature, with smear, have when edible similar to fat after modified by ultra high pressure
The mouthfeel of fat, can reach the effect of alternative fats.
2. the fat content of the made low fat bowel lavage of the inventive method is 20~30%, compared with common bowel lavage, reduce about
25% heat；It is used as fat substitute by adding the Brown Rice Starch through germination and ultra high pressure treatment, reduces traditional bowel lavage
In fat content 10%, so as to reduce product heat so that product is more healthy, nutrition.
3. prepared by fat substitute there is the mouthfeel of fine and smooth lubrication, and without flavour, can be effectively improved after addition
The mouthfeel characteristic of bowel lavage, and still there is the traditional peculiar flavour of bowel lavage.
Brief description of the drawings
Fig. 1 is influence of the different substitution rates to bowel lavage freeze-thaw stability；
Fig. 2 is influence of the different substitution rates to bowel lavage cooking loss rate.
Embodiment
The invention will be further described below in conjunction with the accompanying drawings.Following examples are only used for clearly illustrating the present invention
Technical scheme, and can not be limited the scope of the invention with this.
The determination of best flavor formula
(1) the fat substituted experiment of low fat bowel lavage
The major ingredient formula of traditional bowel lavage production (on the basis of the addition of meat)：(lean to fat ratio is 3 to pork 100kg:7)、
Water 15~25% (gross weight), salt 2.5~3% (gross weight), other flavouring are appropriate.Add Brown Rice Starch respectively in bowel lavage
(BRS), sprouted unpolished rice starch (GBRS), ultra high pressure treatment sprouted unpolished rice starch (HGBRS), substitution rate is 25%, fat substituted
Rate computational methods are：
Fat substituted rate (%)=[fat substituted quality (g)/(quality of quality+treatment group of fat pork)] ×
100%
The formula of the bowel lavage of table 1
Add the sprouted unpolished rice starch of Brown Rice Starch (B), sprouted unpolished rice starch (C) and ultra high pressure treatment respectively in bowel lavage
(D) it is, control without starch.As a result find that the cooking loss rate of D processing is minimum, preferably, texture is special for freeze-thaw stability effect
Property is also superior to other three groups of processing, sense organ comprehensive grading highest.
(2) the fat substituted rate experiment of low fat bowel lavage
The modified optimal starch of selection, the substitution rate that fat is set respectively is 0,5%, 15%, 25%, 35% and 45%,
And according to the formula of table 2, prepare low fat bowel lavage.It is formulated with marking product quality result judgement best product.
The substitution rate experimental formula of the bowel lavage of table 2
Influence of the starch of the different substitution rates of table 3 to bowel lavage texture characteristic
Influence of the starch of the different substitution rates of table 4 to bowel lavage organoleptic quality
The Brown Rice Starch of addition germination and ultra high pressure treatment substitutes the partial fat in bowel lavage, substitution rate difference in bowel lavage
For 0%, 5%, 15%, 25%, 35%, 45%.As a result find, the freeze-thaw stability of resulting product first strengthens to be declined afterwards, and
25% is optimal effect (see Fig. 1)；Cooking loss rate is raised after falling before, and minimum value is reached 25% (see Fig. 2)；Texture is special
When property is then 25% closest compared with the control (being shown in Table 3)；Sensory evaluation is that weighted average when substitution rate is 25% is divided most
High (being shown in Table 4).And substitution rate be 5~35% when, be attained by preferable effect.
Embodiment 1
(1) brown rice warp, color sorting, removal of impurities, its rinsed clean soaks in volume fraction is 1% liquor natrii hypochloritis
30min, with deionized water rinsing for several times to neutrality, in soaking 3h under 30 DEG C of dark conditions, cut off the water supply 15min, then soaks, common 12h,
(throughput is 1.2Lmin for ventilation culture under 32.9 DEG C of dark conditions-1) 96h, 50 DEG C of heated-air dryings.
(2) dry sprouted unpolished rice is crushed, handles 4h with 0.25% (W/V) of 5 times of volumes NaOH, incline supernatant
Liquid；Rejoin after 0.25%NaOH processing 3h, then thoroughly cleaning crosses the filter cloth of 100 mesh to without NaOH, obtains extracting Crude starch
Slurry.It is layered after Crude starch slurry is stood overnight, upper strata of inclining, lower sediment thing centrifuges 10min under the conditions of 4000r/min.Incline
Supernatant is removed, 50 DEG C of heated-air dryings of lower floor's starch are simultaneously crushed.
(3) starch milk of compound concentration 15%, is stirred and evenly mixed, and is encased in high pressure resistant bag and is sealed with vacuum packaging machine
Packaging, is put into after fully shaking up in high-tension apparatus pressure chamber, and condition is pressure 200MPa, and dwell time 20min, pH is 6, pressurization
During processing, high pressure cavity temperature is maintained at 25 DEG C, and high-tension apparatus is boosted with 1MPa/s or so speed.Ultra high pressure treatment is crossed
Sample filtering, 50 DEG C of dries pulverizings.
(4) processing of bowel lavage is carried out, technique is：The selection of raw meat → pretreatment → pickle → twist cut, cut mix → dispensing,
Filling processed → recording →, which toasts → cooking →, to be smoked → cooling → and examines → pack.The formula of wherein raw material is：Lean pork 70kg, pig
Fat meat 22.5kg, starch 7.5kg, salt 3kg, water 20kg, nitrite 0.01kg, white sugar 2kg, wherein ultra high pressure treatment germinate
Brown Rice Starch substitutes 25% pig fat meat.
Embodiment 2
(1) brown rice germination and sprouted unpolished rice starch isolation technique are shown in embodiment 1.
(2) starch milk of accurate compound concentration 15%, stirs and evenly mixs, is encased in high pressure resistant bag and uses vacuum packaging machine
Sealing packaging, is put into after fully shaking up in high-tension apparatus pressure chamber, and condition is pressure 300MPa, and dwell time 10min, pH is 6,
During pressurized treatments, high pressure cavity temperature is maintained at 25 DEG C, and high-tension apparatus is boosted with 1MPa/s or so speed.By ultra high pressure treatment
The sample filtering crossed, 50 DEG C of dries pulverizings.
(3) processing of bowel lavage is carried out, technique is：The selection of raw meat → pretreatment → pickle → twist cut, cut mix → dispensing,
Filling processed → recording →, which toasts → cooking →, to be smoked → cooling → and examines → pack.The formula of wherein raw material is：Lean pork 70kg, pig
Fat meat 19.5kg, starch 10.5kg, salt 3kg, water 20kg, nitrite 0.01kg, white sugar 2kg, wherein ultra high pressure treatment are sent out
Bud Brown Rice Starch substitutes 35% pig fat meat.
Embodiment 3
(1) brown rice germination and sprouted unpolished rice starch isolation are shown in embodiment 1.
(2) starch milk of accurate compound concentration 15%, stirs and evenly mixs, is encased in high pressure resistant bag and uses vacuum packaging machine
Sealing packaging, is put into after fully shaking up in high-tension apparatus pressure chamber, and condition is pressure 300MPa, and dwell time 10min, pH is 6,
During pressurized treatments, high pressure cavity temperature is maintained at 25 DEG C, and high-tension apparatus is boosted with 1MPa/s or so speed.By ultra high pressure treatment
The sample filtering crossed, 50 DEG C of dries pulverizings.
(3) processing of bowel lavage is carried out, technique is：The selection of raw meat → pretreatment → pickle → twist cut, cut mix → dispensing,
Filling processed → recording →, which toasts → cooking →, to be smoked → cooling → and examines → pack.The formula of wherein raw material is：Lean pork 70kg, pig
Fat meat 24kg, starch 6kg, salt 3kg, water 20kg, nitrite 0.01kg, white sugar 2kg, wherein ultra high pressure treatment sprouted unpolished rice
Starch substitutes 5% pig fat meat.
Interpretation of result：
Low fat bowel lavage made from according to optimal production technology and most suitable additive proportioning (embodiment 1), feels to it
Official's index is described, and determines physical and chemical index and microbiological indicator, the results are shown in Table 5 and 6.
(1) organoleptic indicator of low fat bowel lavage
The sense organ description of the low fat bowel lavage of table 5
(2) physics and chemistry and sanitary index of low fat bowel lavage
The low fat bowel lavage physics and chemistry of table 6 and sanitary index are determined
From table 5 and table 6, sense index, physics and chemistry and the sanitary index of the low fat bowel lavage of preparation are up to state standards.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and deformation can also be made, these improve and deformed
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of method that germination and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, it is characterized in that, after brown rice germination, carry
Take wherein starch and carry out after ultra high pressure treatment, prepared using the Brown Rice Starch of germination and ultra high pressure treatment, pork as primary raw material
Low fat bowel lavage, meat of being divided booty in the middle part of bowel lavage pork is substituted using the Brown Rice Starch of germination and ultra high pressure treatment, and substitution rate is 5 ~ 35%.
2. the method that a kind of germination according to claim 1 and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, it is special
Levying is, the substitution rate for substituting meat of being divided booty in the middle part of bowel lavage pork using the Brown Rice Starch of germination and ultra high pressure treatment is 25%.
3. the method that a kind of germination according to claim 1 or 2 and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, its
It is characterized in that the germination technology of the brown rice is：Brown rice weighs sample after color sorting, removal of impurities, uses deionized water rinsed clean, in
Volume fraction is soaks 30 min in 1% liquor natrii hypochloritis, with deionized water rinsing for several times to neutral, in 30 DEG C of dark bars
3 h are soaked under part, cut off the water supply 15 min, then soaks, totally 12 h, culture of being ventilated under 32.9 DEG C of dark conditions, throughput is 1.2
L/min, is cleaned for several times every 12 h with deionized water, after 12 ~ 96h of culture, 50 DEG C of dries pulverizings.
4. the method that a kind of germination according to claim 1 or 2 and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, its
It is characterized in that the extraction process of the starch is：Dry sprouted unpolished rice is crushed, 60 mesh sieves is crossed, germination brown rice powder is taken, with 5 times
The mass/volume of volume handles 4 h for 0.25% NaOH solution, and incline supernatant；NaOH solution is rejoined to handle after 3 h,
Thoroughly cleaning crosses the filter cloth of 100 mesh to without NaOH solution again, obtains extracting Crude starch slurry；Divide after Crude starch slurry is stood overnight
Layer, upper strata of inclining, lower sediment thing centrifuges 10 min under the conditions of 4000 r/min；Incline supernatant, 50 DEG C of heat of lower floor's starch
Air-dry dry；Dried starch block is crushed, and crosses 60 mesh sieves.
5. the method that a kind of germination according to claim 1 or 2 and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, its
It is characterized in that the technique of the ultra high pressure treatment is：Starch milk is prepared, is stirred and evenly mixed, is encased in high pressure resistant bag and uses vacuum gas filling
Packing machine sealing packaging, is put into high-tension apparatus pressure chamber after fully shaking up, parameter setting is carried out, at different conditions to starch
Ultra high pressure treatment is carried out, during pressurized treatments, high pressure cavity temperature is maintained at 25 DEG C, and high-tension apparatus is boosted with 1 MPa/s speed,
The sample that ultra high pressure treatment is crossed carries out suction filtration, is dried in 50 DEG C of baking oven, crushes.
6. the method that a kind of germination according to claim 5 and ultra high pressure treatment Brown Rice Starch prepare low fat bowel lavage, it is special
Levying is, the parameter setting is as follows：Pressure is set as 100 ~ 500 Mpa, 5 ~ 25min of dwell time, and starch milk pH is 5 ~ 9.
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| CN112042930A (en) * | 2020-08-28 | 2020-12-08 | 南昌大学 | Preparation method of starch-based emulsion filled gel fat simulant |
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