CN107319571B - Vegetarian ham and preparation method thereof - Google Patents

Abstract

The invention discloses a vegetarian ham and a preparation method thereof, wherein the vegetarian ham comprises the following components in parts by weight: 30-40 parts of protein meat; 10-15 parts of oat flour; 5-10 parts of corn flour; 7-12 parts of buckwheat flour; 4-8 parts of glutinous rice flour; 4-8 parts of kudzu root powder; 1-5 parts of soybean protein isolate; 1-3 parts of konjak powder; 0.5-1.5 parts of spirulina powder; 1-5 parts of vegetable oil. The vegetarian ham with meat flavor is prepared from high-protein meat, dietary fiber powder and bacterial powder, solves the problems that the prior ham has high fat content and is not beneficial to human health, and has the advantages of low sugar and fat content, capability of reducing blood fat and blood sugar and benefit for human health.

Description

Vegetarian ham and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a vegetarian ham and a preparation method thereof.

Background

Most of ham produced in the current market is mainly meat, food additives such as preservative, nitrite and phosphate must be added, the overproof phenomenon is very serious, and the quality and safety and sanitation aspects are not thoroughly solved all the time. Other flavors are less and can not meet the requirements of other people. In recent years, the occurrence of poisoning due to insufficient quality of meat used for ham is common.

The main raw materials of the existing ham are starch, fat and sugar, and the sugar and fat content of the existing ham is high. In order to be beneficial to the health of people, the ham is not only a food but also a health food. With the improvement of living standard, many people have hyperlipidemia, hyperglycemia and hypertension, so that ham sold in the market is basically not suitable for the people.

Therefore, a new solution is needed to solve the above problems.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the vegetarian ham which is prepared from high-protein meat, dietary fiber powder and bacterial powder and has meat flavor, solves the problems that the existing meat ham is high in fat content and is not beneficial to human health, and has the advantages of low sugar and fat content, capability of reducing blood fat and blood sugar and benefit for human health.

In order to achieve the first purpose, the invention provides the following technical scheme:

the vegetarian ham comprises the following components in parts by weight:

30-40 parts of protein meat;

10-15 parts of oat flour;

5-10 parts of corn flour;

7-12 parts of buckwheat flour;

4-8 parts of glutinous rice flour;

4-8 parts of kudzu root powder;

1-5 parts of soybean protein isolate;

1-3 parts of konjak powder;

0.5-1.5 parts of spirulina powder;

1-5 parts of vegetable oil.

By adopting the technical scheme, the protein meat is named peanut tissue protein, also called protein meat or meat analogue, and is a protein product which is used for simulating the shape, the color and the taste of meat. Is prepared from high-quality peanut protein powder or soybean and wheat protein through heating, extruding and puffing. The protein content is 2-3 times of that of egg, fish, pig and cattle lean meat, not only contains 8 kinds of amino acids necessary for human body, but also the proportion is close to the requirement of human body, the nutritive value is high, the lecithin contained in the protein meat can remove cholesterol attached to the vessel wall, prevent angiosclerosis and cardiovascular diseases.

The buckwheat flour contains rich lysine components, and microelements such as iron, manganese, zinc, etc. are more abundant than common grains, and also contains rich dietary fiber, which is 10 times of common refined rice. Buckwheat contains rich vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin (rutin), and the rutin has the effects of reducing blood fat and cholesterol of a human body, softening blood vessels, protecting eyesight and preventing cerebral vascular hemorrhage. The nicotinic acid component contained in semen Fagopyri Esculenti can promote metabolism, enhance detoxification ability, dilate small blood vessel and reduce blood cholesterol. The buckwheat contains rich magnesium, can promote human fibrinolysis, dilate blood vessels, inhibit the formation of blood clots, has the function of anti-embolism, and is also beneficial to reducing serum cholesterol.

The water-soluble fiber and the beta-polydextrose in the oat flour can reduce the amount of total cholesterol and low density lipoprotein cholesterol in blood to reduce the risk of cardiovascular diseases. Oat has high nutritive value, contains eight kinds of amino acids essential for human body, also contains various unsaturated fatty acids, especially rich linoleic acid. Oats are vascular guards that wash off lipids that accumulate on the wall of the artery and increase bile acid excretion. The water-soluble fiber has the effect of smoothing the rise of blood sugar after meal, and is helpful for controlling blood sugar of diabetic patients. After being taken by a diabetic, the food can delay the absorption of carbohydrate and reduce the level of blood sugar and glucose after meal. Meanwhile, after the oatmeal is taken, the oatmeal has stronger satiety, so that the eating times of patients are reduced, and the control of blood sugar is facilitated.

The contents of fat, phosphorus element and vitamin B2 of corn are in the first place of cereals. The corn flour contains linoleic acid and vitamin E, and can reduce cholesterol level in human body, thereby reducing arteriosclerosis. The corn flour contains more calcium and iron, and can be used for preventing hypertension and coronary heart disease. The corn flour completely retains the nutritional ingredients and conditioning function of corn, and overcomes the defects of poor taste and indigestibility of coarse grain flour foods such as buckwheat, oat and the like.

Because the protein content of the dietary fiber powder such as oat flour, buckwheat flour, corn flour and the like is low, dough is difficult to form, the viscosity of the aqueous solution of the glutinous rice flour is high, and after the glutinous rice flour is added, the dietary fiber powder is easy to form dough, the strength of the dough structure is further improved, and the dough is not easy to loosen. In the preservation process, the glutinous rice flour has higher structural strength after being frozen and formed, so that the vegetarian ham can keep the shape integrity even if being subjected to higher pressure or collision and the like, and the quality of the vegetarian ham is improved.

The soybean protein isolate is a surfactant which can reduce the surface tension of water and oil and the surface tension of water and air, so that stable emulsion is easily formed when raw materials are mixed, and the protein isolate has higher viscosity, plasticity and elasticity. The soybean protein isolate and the dietary fiber form a three-dimensional structure, and the emptying time of the stomach is prolonged. Can stabilize blood sugar and reduce hunger sensation frequency, and the satiety time is about 5-7 hours.

The kudzu root powder contains puerarin which has obvious effect of reducing blood sugar, and the flavonoid compounds contained in the kudzu root have the effect of reducing blood fat, reducing serum cholesterol and reducing triglyceride, and has obvious curative effect on hyperglycemia and hyperlipidemia.

The glucomannan contained in rhizoma Amorphophalli powder is a high molecular compound, has strong water absorption, and has volume expansion 80-100 times after water absorption, and can suppress appetite, generate satiety, and reduce food intake. The konjac flour also contains soluble dietary fiber which is effective in inhibiting postprandial blood sugar rise and can form a protective layer around food as soluble dietary fiber, thereby preventing digestive enzyme from acting on the food. Can delay or prevent the absorption of cholesterol, monosaccharide and other nutrient substances, thereby reducing the synthesis of lipid and acid in vivo.

The Y-linolenic acid in the spirulina can reduce cholesterol in human body, thereby effectively reducing hypertension, preventing heart disease and reducing cholesterol. The spirulina contains various hypoglycemic substances such as spirulina polysaccharide, magnesium, chromium and the like, and can be used for promoting insulin secretion, slowing down sugar absorption, promoting substance metabolism and regulating blood sugar metabolism through various ways.

More preferably: the vegetarian ham also comprises 0.1-0.5 part of milk bacteria.

By adopting the technical scheme, the milk serous bacteria has the effects of reducing blood sugar, promoting the decomposition of human body sugar, converting excessive sugar into heat and improving the fat balance in the body. The blood pressure is easier to control, the capillary is expanded, the blood viscosity is reduced, and the microcirculation is improved.

More preferably: the vegetarian ham also comprises 0.3 to 0.8 portion of termitomyces albuminosus

By adopting the technical scheme, the collybia albuminosa contains polysaccharide which is an effective component for treating diabetes, and has obvious effects of reducing blood fat and blood sugar.

More preferably: the vegetarian ham also comprises 0.05-0.3 part of thelephora ganbajun.

By adopting the technical scheme, the nucleotide, polysaccharide and other substances in thelephora ganbajun are beneficial to reducing cholesterol and regulating blood fat.

More preferably: the vegetarian ham also comprises a flavoring agent, wherein the flavoring agent comprises the following components in parts by weight:

0.3-0.8 part of monosodium glutamate;

0.1-0.5 part of chicken essence;

0.1-0.5 part of maltitol;

0.1-0.5 part of salt;

0.1-0.3 part of light soy sauce;

0.1-0.3 part of chive powder;

0.05-0.15 part of hot pepper powder;

0.01-0.1 part of sesame oil.

By adopting the technical scheme, the flavoring agent can improve the taste of the vegetarian ham, so that the vegetarian ham has the taste of meat; the maltitol is adopted to replace sweeteners such as white sugar, cane sugar and the like, so that the increase of blood sugar is not caused, the secretion of insulin is not stimulated, and the intake of sugar by a human body is reduced. Because the food is not digested and absorbed in the body, the food does not generate heat and reduces the heat taken in by the human body.

The second purpose of the invention is to provide a method for preparing vegetarian ham, and the vegetarian ham prepared by the method has the advantages of low content of sugar and fat, blood fat reduction, blood sugar reduction and benefit for human health.

In order to achieve the second purpose, the invention provides the following technical scheme:

the preparation method of the vegetarian ham is characterized by comprising the following steps:

step one, crushing protein meat into powder, sieving the powder to remove impurities to obtain protein meat powder, and adding oat powder, corn powder, buckwheat powder, kudzu root powder and glutinous rice powder to fully mix to form a first mixture;

step two, respectively cleaning and drying the milk serous bacteria, the termitomyces albuminosus and the thelephora ganbajun, crushing and sieving, and uniformly mixing to obtain a second mixture; step three, separating the soy protein isolate, the konjaku flour, the spirulina powder, the vegetable oil, the monosodium glutamate,

Uniformly mixing chicken essence, maltitol, salt, light soy sauce, chive powder, spicy pepper powder, sesame oil and a proper amount of water to obtain a third mixture;

step four, after uniformly mixing the first mixture and the second mixture, adding the third mixture and uniformly mixing to form dough;

step five, molding the dough obtained in the step four by using a mold to obtain a semi-finished product;

step six, steaming the semi-finished product formed in the step five to obtain a finished product;

and step seven, cooling and packaging the finished product obtained in the step six, sterilizing again and then entering a refrigeration house.

By adopting the technical scheme, the prepared vegetarian ham has the taste of meat, and the dietary fiber powder and the bacterial powder can also reduce blood sugar and blood fat, thereby being beneficial to human health.

More preferably: and in the sixth step, the steaming temperature is 95-100 ℃, and the time is 5-10 min.

By adopting the technical scheme, the vegetarian ham is steamed, bacteria introduced in the making process can be primarily killed at high temperature, and the quality guarantee period of the vegetarian ham is prolonged.

More preferably: 0.1-0.5 part of chitosan is also added in the fourth step.

By adopting the technical scheme, fat in food is emulsified into tiny oil drops by bile acid salt, so that the contact area between lipase and fat is enlarged, and the digestion of the fat is promoted. The chitosan with positive charge and the bile acid with negative charge are combined and discharged out of the body, the bile acid salt is discharged out of the body, and fat can not be emulsified, so that the digestion of the fat is influenced, and mixed micelles can not be formed, and the absorption of the fat is influenced. In addition, chitosan belongs to dietary fiber, and can absorb cholesterol and discharge out of body. Cholesterol is converted primarily in the liver to bile acids, which are stored in the gallbladder, and after complete fat digestion, about 95% of the bile acids are usually reabsorbed from the small intestine back to the liver and into the gallbladder. The chitosan and bile acid are combined and discharged out of the body, the bile acid reabsorbed into the liver is reduced, and the gallbladder is emptied, and a certain amount of bile acid is required to be reserved in the gallbladder. The chitosan has antibacterial and bacteriostatic effects, and can promote liver to convert cholesterol into bile acid, so that blood cholesterol can enter liver to reduce blood cholesterol.

In conclusion, the invention has the following beneficial effects:

researches show that the vegetarian ham prepared from the buckwheat flour, the oat flour, the corn flour, the radix puerariae powder, the konjac flour, the spirulina powder and the protein meat can reduce sugar and fat intake of a human body, reduce serum cholesterol and blood sugar, has obvious curative effects on hyperglycemia and hyperlipidemia diseases, and particularly further enhances the blood sugar and blood fat reducing effects of the vegetarian ham after the milk bacteria, the termitomyces albuminosus and the sparassis are added, so that the vegetarian ham is beneficial to human health.

Detailed Description

The present invention will be described in detail with reference to examples.

Example 1: the vegetarian ham is prepared from the following components in parts by weight as shown in Table 1:

step one, crushing protein meat into powder, sieving the powder to remove impurities to obtain protein meat powder, and adding oat powder, corn powder, buckwheat powder, kudzu root powder and glutinous rice powder to fully mix to form a first mixture;

step two, respectively cleaning and drying the milk serous bacteria, the termitomyces albuminosus and the thelephora ganbajun, crushing and sieving, and uniformly mixing to obtain a second mixture;

step three, uniformly mixing the soybean protein isolate, the konjac powder, the spirulina powder, the vegetable oil, the monosodium glutamate, the chicken essence, the maltitol, the salt, the light soy sauce, the shallot powder, the chilli powder, the sesame oil and a proper amount of water to obtain a third mixture;

step four, uniformly mixing the first mixture and the second mixture, adding the third mixture and chitosan, and uniformly mixing to form dough;

step five, molding the dough obtained in the step four by using a mold to obtain a semi-finished product;

step six, steaming the semi-finished product formed in the step five to obtain a finished product, wherein the steaming temperature is 95 ℃ and the steaming time is 5 min;

and step seven, cooling and packaging the finished product obtained in the step six, sterilizing again and then entering a refrigeration house.

The vegetable oil is preferably corn oil, and palm oil may be used.

TABLE 1 Components and parts by weight of examples 1-12

Comparative examples 1 to 8: a vegetarian ham, which differs from example 3 in that the components and their respective parts by weight are shown in table 2.

TABLE 2 comparative examples 1-8 contain the components and their parts by weight

Comparative example 9: a vegetarian ham is different from that in example 3 in that oat flour, corn and buckwheat flour are replaced by flour in the same weight part.

Comparative example 10: a vegetarian ham, which differs from example 3 in that maltitol is replaced by the same parts by weight of sucrose.

Test-blood glucose test

Test samples: the vegetarian ham obtained in examples 1 to 12 was used as the test sample 1 to 12, and the low-sugar low-fat biscuit obtained in comparative examples 1 to 10 was used as the control sample 1 to 10.

The test method comprises the following steps: 2200 volunteers with high blood sugar (fasting blood sugar value of 6.1-7.0 mmol/L and blood sugar value of 7.8-11.1 mmol/L after 2 hours) with the weight of 55-75 kg are randomly selected to test the effect of the product. The average was 22 groups, and test samples 1-12 and control samples 1-10 were taken from groups 1 to 22, respectively, daily instead of part breakfast diet, lunch and dinner normal diet. The vegetarian ham eaten by each person for breakfast is 80-100 g. The test period was 2 months, the blood glucose results of the volunteers were tested every month, and the data were recorded, the blood glucose reduction rate (%) was calculated, the maximum 5 values and the minimum 5 values of each group were discarded, and the remaining were averaged.

And (3) test results: the mean blood glucose reduction values of the volunteer groups 1-22 are shown in Table 3. As can be seen from Table 3, the volunteers who used the control samples 1-10 had much lower fasting blood glucose and postprandial blood glucose reduction rates than the volunteers who used the test samples 1-12, which indicates that the vegetarian ham prepared from buckwheat flour, oat flour, corn flour, kudzu root flour, konjac flour, spirulina powder and protein meat in the application can reduce the intake of sugar and fat in human body, reduce serum cholesterol and reduce blood glucose, especially after adding the serotonia, Collybia albuminosa and Thelephora ganbajun, the blood glucose and blood lipid reducing effects of the vegetarian ham are further enhanced, which is beneficial to human health.

TABLE 31-22 volunteer blood glucose test data

Test hyperlipemia test

Test samples: the vegetarian ham obtained in examples 1 to 12 was used as the test sample 1 to 12, and the low-sugar low-fat biscuit obtained in comparative examples 1 to 10 was used as the control sample 1 to 10.

The test method comprises the following steps: 2200 volunteers with high blood lipid (total cholesterol greater than 5.7mmol/L and triglyceride greater than 1.7mmol/L) were randomly selected and divided into 22 groups, and the 1 st to 22 th groups respectively take test samples 1-12 and control samples 1-10, and the samples were taken daily instead of part breakfast and normal lunch and dinner. The vegetarian ham eaten by each person for breakfast is 80-100 g. The test period was 2 months, the total cholesterol (mmol/L) and triglyceride (mmol/L) in the blood of the volunteers were tested two months later, and the variation value data was recorded, which was two month earlier-two month later, the maximum 5 values and the minimum 5 values of each group were discarded, and the rest were averaged.

And (3) test results: test data for volunteers from groups 1-22 are shown in Table 4. As can be seen from Table 4, the change values of total cholesterol and triglyceride of the volunteers using the control samples 1-10 are far smaller than those of the volunteers using the test samples 1-12, which shows that the vegetarian ham prepared from buckwheat flour, oat flour, corn flour, kudzu root flour, konjac flour, spirulina powder and protein meat in the application can reduce the intake of human fat and reduce serum cholesterol, and particularly, after the addition of the serohilus, the Collybia albuminosa and the Sparassis crispa, the blood fat reducing effect of the vegetarian ham is further enhanced, and the health of a human body is facilitated.

TABLE 41-22 volunteers blood lipid test data

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims (3)

1. The vegetarian ham is characterized by being prepared from the following components in parts by weight:

30-40 parts of protein meat;

10-15 parts of oat flour;

5-10 parts of corn flour;

7-12 parts of buckwheat flour;

4-8 parts of glutinous rice flour;

4-8 parts of kudzu root powder;

1-5 parts of soybean protein isolate;

1-3 parts of konjak powder;

0.5-1.5 parts of spirulina powder;

1-5 parts of vegetable oil, namely,

0.1 to 0.5 portion of milk serous bacteria,

0.3 to 0.8 portion of termitomyces albuminosus,

0.05 to 0.3 portion of thelephora ganbajun zang,

0.1 to 0.5 portion of chitosan,

the vegetarian ham also comprises a flavoring agent;

the flavoring agent comprises the following components in parts by weight:

0.3-0.8 part of monosodium glutamate;

0.1-0.5 part of chicken essence;

0.1-0.5 part of maltitol;

0.1-0.5 part of salt;

0.1-0.3 part of light soy sauce;

0.1-0.3 part of chive powder;

0.05-0.15 part of hot pepper powder;

0.01-0.1 part of sesame oil;

the preparation method of the vegetarian ham comprises the following steps:

step one, crushing protein meat into powder, sieving the powder to remove impurities to obtain protein meat powder, and adding oat powder, corn powder, buckwheat powder, kudzu root powder and glutinous rice powder to fully mix to form a first mixture;

step two, respectively cleaning and drying the milk serous bacteria, the termitomyces albuminosus and the thelephora ganbajun, crushing and sieving, and uniformly mixing to obtain a second mixture; step three, uniformly mixing the soybean protein isolate, the konjac powder, the spirulina powder, the vegetable oil, the monosodium glutamate, the chicken essence, the maltitol, the salt, the light soy sauce, the shallot powder, the chilli powder, the sesame oil and a proper amount of water to obtain a third mixture;

step four, uniformly mixing the first mixture and the second mixture, adding the third mixture and chitosan, and uniformly mixing to form dough;

step five, molding the dough obtained in the step four by using a mold to obtain a semi-finished product;

step six, steaming the semi-finished product formed in the step five to obtain a finished product;

and step seven, cooling and packaging the finished product obtained in the step six, sterilizing again and then entering a refrigeration house.

2. A process for the preparation of ham according to claim 1, comprising the steps of:

step one, crushing protein meat into powder, sieving the powder to remove impurities to obtain protein meat powder, and adding oat powder, corn powder, buckwheat powder, kudzu root powder and glutinous rice powder to fully mix to form a first mixture;

step two, respectively cleaning and drying the milk serous bacteria, the termitomyces albuminosus and the thelephora ganbajun, crushing and sieving, and uniformly mixing to obtain a second mixture; step three, uniformly mixing the soybean protein isolate, the konjac powder, the spirulina powder, the vegetable oil, the monosodium glutamate, the chicken essence, the maltitol, the salt, the light soy sauce, the shallot powder, the chilli powder, the sesame oil and a proper amount of water to obtain a third mixture;

step four, uniformly mixing the first mixture and the second mixture, adding the third mixture and chitosan, and uniformly mixing to form dough;

step five, molding the dough obtained in the step four by using a mold to obtain a semi-finished product;

step six, steaming the semi-finished product formed in the step five to obtain a finished product;

and step seven, cooling and packaging the finished product obtained in the step six, sterilizing again and then entering a refrigeration house.

3. The process for preparing vegetarian ham according to claim 2 wherein in step six the steaming temperature is 95-100 ℃ for 5-10 min.