CN107495159A - A kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof - Google Patents

A kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof Download PDF

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Publication number
CN107495159A
CN107495159A CN201710853146.4A CN201710853146A CN107495159A CN 107495159 A CN107495159 A CN 107495159A CN 201710853146 A CN201710853146 A CN 201710853146A CN 107495159 A CN107495159 A CN 107495159A
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China
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dietary fiber
phyllostachys pracecox
ultramicronising
ham sausage
phyllostachys
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CN107495159B (en
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黄亮
李璐
苏玉
付晓康
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Central South University of Forestry and Technology
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Central South University of Forestry and Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22Comminuted fibrous parts of plants, e.g. bagasse or pulp

Abstract

The invention discloses a kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof.This method includes the processing of phyllostachys pracecox shoot dietary fiber ultramicronising, the preparation of dietary fiber ham sausage.Ultramicro grinding not only improves the physico-chemical properties such as dietary fiber retentiveness, holding oiliness, increases the content of soluble dietary fiber, while can preferably solve dietary fiber coarse mouthfeel in application process and be not easy to be esthetically acceptable to the consumers this great problem.The enhancing such as the retentiveness of new ham sausage, gel characteristic, hardness, the moisture of new ham sausage show in nuclear magnetic resonance to fast Henan direction movement late, be more beneficial for the storage of ham product, while the pH of ham product changes smaller in storage, can extend the shelf life.Dietary fiber is combined with meat products, can realize both nutrition and the complementation of health, promotes product diversification, have additional nutrients element, and the meat products of development of new nutrient health is new developing direction.

Description

A kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof
Technical field
The invention belongs to nutraceutical preparing technical field, and in particular to a kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage And preparation method thereof.
Background technology
Phyllostachys pracecox shoots are a kind of high microsteping, high protein, the natural green healthy food of low fat, and intestines can be promoted by often eating Road health.The storage phase of new fresh bamboo shoots class product is shorter to be processed to the products such as can, fermented food, soft drink more.Such production Accessory substance-phyllostachys pracecox shoots residue in product process, arbitrarily abandon the waste for not only causing environmental pollution to also result in resource.Phase Close a height of high-quality dietary fiber of soluble dietary fibre content in the dietary fiber studied and show to be extracted in phyllostachys pracecox shoots.In recent years Attention of the dietary fiber as the seventh-largest nutrient by medical field, food circle, nutrition educational circles etc., is developed difference Field will have good application prospect.At present, problems faced is mainly solvable during dietary fiber is developed Property dietary fiber content is low, dietary fiber coarse mouthfeel etc..Enzymolysis can be used in extraction to solve problems dietary fiber, Fermentation, a variety of methods such as chemistry combine, in addition can also be the dietary fiber extrusion of extraction, ultra micro processing (wet method and dry Method) the methods of.The mild condition (being compared with chemical method) of complex enzyme zymohydrolysis method, required time is short (with fermentation method ratio), soluble Dietary fiber content height (with sieve method ratio), therefore the present invention prepares dietary fibre materials using enzymatic isolation method.Phyllostachys pracecox shoots meals are fine The hydration (swellability, retentiveness, with reference to waterpower) of dimension by force, hygroscopic expansion during wet method homogenization, colloid mill, homogenizer Etc. high speed shear can not be carried out to it;The amount of sample obtained during the processing of dynamic high-pressure microjet not only blocks less but also easily instrument Device;The ball mill of dry method is milled to it, but the toughness of phyllostachys pracecox shoot dietary fiber is strong, and planetary ball mill ball-milling treatment is to its nothing Effect.To sum up optimal ultramicronising processing method is the physical mechanical shearing of dry method, and air-flow crushing is new ultramicro grinding Method, material at the joint of multiply high pressure draught by impact several times, friction, shearing and crush.High speed shear makes meals fine The particle diameter of dimension constantly reduces, so that the group exposure of inside is wrapped in, the content increase of soluble dietary fiber.Correlative study Show that function and the particle diameter of mouthfeel and dietary fiber of dietary fiber are closely related.Therefore the method for the ultramicro grinding dietary fiber Can not only solve the coarse mouthfeel of the dietary fiber in current dietary fiber application process not to be accepted by the public, and can improve can The content of soluble dietary fiber, strengthen its functional character.
China is meat products big producer, and because ham sausage is nutritious, instant, fresh fragrant delicious, easily storage etc. is excellent Point is deep to be liked by consumers in general.But with the improvement of living standards, consumer starts more and more to pursue rational diet Structure, the requirement for product are not only rested on the basis of delicious food, are developed to nutrient health direction.Meals Fiber can be with protein coordinative role in meat products, and the gel formed after heating can produce dietary fiber has alternative fats Effect, well prevention because in ham sausage fat, cholesterol and salt content it is more caused by hypertension, high fat of blood, sugar Urinate the modern civilization diseases such as disease.Research show functional dietary fiber being added to the retentiveness that can strengthen meat products in meat products, The quality characteristics such as gel strength, while do not influence cost and subjective appreciation.But bamboo shoot edible fiber is applied in ham sausage Development is also rarely reported.Especially the present invention is modified simultaneously using conbined enzymolysis and ultramicronising to bamboo shoot edible fiber first Reducing granularity improves its coarse mouthfeel, is added in ham sausage and prepares new ham sausage, and present invention process is passed through in discovery The dietary fiber of preparation is obviously improved to ham sausage quality characteristic.Dietary fiber is combined with meat products, realize both nutrition with The complementation of health, product diversification is promoted, have additional nutrients element, and the meat products of development of new nutrient health is new development side To.
The content of the invention
It is an object of the invention to provide a kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof, in this method The dietary fiber that the preparation technology of ultramicronising phyllostachys pracecox shoot dietary fiber is prepared is further related to, the dietary fiber is prepared as raw material Ham sausage, the not only only effect of alternative fats, also so that the retentiveness of ham sausage, aberration, texture characteristic, gel strength, water Migration, subjective appreciation etc. is divided to be greatly improved.This method can prepare more meet modern health diet is pursued it is new Type product.Simultaneously combine meat products and dietary fiber, realize both complementations, preferably play both effects.
A kind of preparation method of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage:With girth of a garment mass ratio 1:3~1:5 pig back leg Meat 100g, 1.5~2.5g salt, 30mg composite phosphates, 50mgD- arabo-ascorbic acids, 0.2~0.6g spices, 0.5~ 2.5g white granulated sugars, 0.2~0.4g carragheens, 0.1~0.3g white peppers, 5~7g cornstarch, 5~8g soyabean protein powders, 15- 35g water, ultramicronising phyllostachys pracecox shoot dietary fiber 2g~6g are prepared for raw material;The system of described ultramicronising phyllostachys pracecox shoot dietary fiber Standby process is as follows:Phyllostachys pracecox shoots residue powder is soaked with water, is added alpha-amylase, carbohydrase and neutral proteinase successively and is carried out enzyme Solve, enzyme deactivation after the completion of enzymolysis process, filtering filter residue is phyllostachys pracecox shoot dietary fiber, is dried for standby;Then airslide disintegrating mill is used Carry out ultramicro grinding.
Preferably, the particle size range of described phyllostachys pracecox shoots residue powder crosses 100 mesh sieves.
Preferably, phyllostachys pracecox shoots residue powder is with feed liquid mass ratio 1:10-20 is soaked in water.Further preferred 1:12- 18 are soaked in water, and most preferably 1:15.
Preferably, the mass concentration of addition alpha-amylase is 0.3%, the mass concentration of addition carbohydrase is 0.45%, The mass concentration for adding neutral proteinase is 0.6%, and the mass percent of all enzymes is with the quality of phyllostachys pracecox shoots residue powder material On the basis of, digest 1-2h.
Preferably, the pH of enzymolyzing alpha-amylase is 6.0,60-70 DEG C of temperature;Carbohydrase digests pH4.0-4.5, temperature 60 ℃;Neutral protease enzymolysis pH6.0-6.5,50-55 DEG C of temperature.
Preferably, 100 DEG C of 10min enzyme deactivations after the completion of three enzymolysis process, filtering filter residue is phyllostachys pracecox shoot dietary fiber, It is dried for standby.
Preferably, the parameter of Micron Jet Mill Pilot air-flow crushings crushes speed to crush pressure 7-10bar Spend 8-10r/min.Time is about 1 hour.
Preferably, fresh raw meat is pre-processed:Fat and lean meat is separately cut fritter and rubbed, and pays attention to when rubbing Temperature is less than 10 DEG C in order to avoid breed bacteria;Add salt, spice, composite phosphate, D-araboascorbic acid, stir and 48h is pickled at a temperature of 0-4 DEG C;The meat gruel pickled add white granulated sugar, soyabean protein powder, cornstarch, carragheen, white pepper, Ultramicronising phyllostachys pracecox shoot dietary fiber, water are well mixed;The meat gruel for preparing is filling to carry out boiling after plastic casing, 100 DEG C, 1h Central temperature reaches 75-85 DEG C;It is cooled to finished product storage.
Compared with the prior art, the advantageous effects that technical scheme is brought:
1) complex enzyme zymohydrolysis method prepares the mild condition (being compared with chemical method) of dietary fiber, and required time is short (with fermentation Method ratio), soluble dietary fibre content height (with sieve method ratio), while soluble dietary fibre content in the dietary fiber prepared Height, is high-quality dietary fiber, and functional characteristic is strong.
2) hydration of phyllostachys pracecox shoot dietary fiber hygroscopic expansion by force, (colloid mill, homogenizer, dynamic are high for wet pulverizing The methods of pressing microjet) crushing effect can not be reached.Therefore dry pulverization process effect is preferable by contrast, but due to phyllostachys pracecox shoots meals The toughness of fiber is stronger, in general breaking method such as planetary ball mill, and micronizer etc. can not overcome its internal cohesiveness, The particle diameter of required dietary fiber can not be reached.
3) ultramicro grinding of physical method is the particle diameter that mechanical external force reduces dietary fiber, will not destroy dietary fiber completely Intrinsic structure (crystal and crystal formation do not change) but the increase of par-tial polysaccharide characteristic absorption peak intensity, show the functional groups such as hydroxyl Increase, while heat endurance improves.
4) the external of ultramicronising dietary fiber combines the abilities such as cholesterol, sodium taurocholate, nitrite and significantly increased, solubility Dietary fiber content increase, functional character has been lifted, therefore can widen the application field of dietary fiber.
5) the coarse mouthfeel of ultramicronising dietary fiber is significantly improved, and preferably solving dietary fiber should A great problem during.
6) dietary fiber after ultramicronising is handled is added in ham sausage product that preferably to solve dietary fiber coarse Mouthfeel influence product mouthfeel (appropriate dietary fiber addition does not influence Analyses Methods for Sensory Evaluation Results), while ultramicronising processing The physico-chemical property of dietary fiber improves, and can preferably be combined with meat products, realize both complementations.
7) retentiveness of new ham sausage, aberration, texture characteristic, gel strength, water translocation, subjective appreciation etc. obtain pole It is big to improve.Simultaneously because retentiveness, gel characteristic strengthen, the Free water in product is reduced, and is not easy circulating water increase, pH changes It is small, and bacteriostasis of dietary fiber etc., the storage phase of product is extended.
Brief description of the drawings
Fig. 1 is ultramicronising dietary fiber grain size distribution of the present invention (being from left to right followed successively by embodiment 1,2,3);
Fig. 2 is ultramicronising dietary fiber FTIR spectrum figure of the present invention (being followed successively by embodiment 1,2,3 from top to bottom);
Fig. 3 is ultramicronising dietary fiber X-ray diffracting spectrum of the present invention (being followed successively by embodiment 1,2,3 from top to bottom);
Dietary fiber ham sausage pH change during Fig. 4 is present invention storage;
Fig. 5 is the low field nuclear magnetic relaxation times (T2) of dietary fiber ham sausage of the present invention;
Fig. 6 is dietary fiber ham sausage Analyses Methods for Sensory Evaluation Results of the present invention.
Embodiment
The present invention is further illustrated with reference to embodiments, but protection scope of the present invention not limited to this.First, surpass Macro phyllostachys pracecox shoot dietary fiber prepares part:
Embodiment 1:The preparation of common phyllostachys pracecox shoot dietary fiber:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, 10min destroy the enzyme treatments are washed to neutrality, 50 DEG C in baking oven It is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.The phyllostachys pracecox shoot dietary fiber of preparation is placed in Universalpulverizer commonly Crush, the dietary fiber after crushing crosses 100 mesh sieves.
3) structure of the phyllostachys pracecox shoot dietary fiber after crushing is characterized.Use laser particle analyzer respectively, Fourier is red External spectrum instrument, X-ray diffraction etc. characterize to the structure of dietary fiber.As a result Fig. 1,2,3 and table 1,2 are seen.
4) measure of the external binding ability of dietary fiber.The dietary fiber powder of pulverization process is respectively placed in cholesterol, Sodium taurocholate, in nitrite solution, regulation pH2.0 (simulation gastric environment) and pH7.0 (simulation small intestine condition), as in shaking table 2h, vitro Adsorption is carried out, determine cholesterol in solution afterwards, sodium taurocholate, the content of nitrite, calculate external binding ability. It the results are shown in Table 3.
Embodiment 2:The preparation of ultramicronising phyllostachys pracecox shoot dietary fiber of the present invention:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, 10min destroy the enzyme treatments are washed to neutrality, 50 DEG C in baking oven It is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.By the phyllostachys pracecox shoot dietary fiber of preparation ZKY-303BS ultramicro grindings Machine crushes, 1 hour or so time, and regulation air-flow size fractionation is collected standby.
3) structure of the phyllostachys pracecox shoot dietary fiber of ultramicronising is characterized.Use laser particle analyzer respectively, Fourier is red External spectrum instrument, X-ray diffraction etc. characterize to the structure of dietary fiber.As a result Fig. 1,2,3 and table 1,2 are seen.
4) measure of the external binding ability of ultramicronising dietary fiber.The dietary fiber powder of pulverization process is respectively placed in courage Sterol, sodium taurocholate, in nitrite solution, regulation pH2.0 (simulation gastric environment) and pH7.0 (simulation small intestine condition), as shaking 2h in bed, vitro Adsorption is carried out, determine cholesterol in solution afterwards, sodium taurocholate, the content of nitrite, calculate and combine energy in vitro Power.It the results are shown in Table 3.
Embodiment 3:The preparation of ultramicronising phyllostachys pracecox shoot dietary fiber of the present invention:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, after 10min destroy the enzyme treatments, neutrality is washed to, 50 in baking oven DEG C it is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.By the phyllostachys pracecox shoot dietary fiber of preparation Micron Jet Mill Pilot air-flow crushings ultramicro grinding processing (parameter crushes pressure 10bar, crushes speed 8r/min), 1 hour or so time, gas The processing of flow point level, different collectors collect the dietary fiber of different-grain diameter.
3) structure of the phyllostachys pracecox shoot dietary fiber of ultramicronising is characterized.Use laser particle analyzer respectively, Fourier is red External spectrum instrument, X-ray diffraction etc. characterize to the structure of dietary fiber.As a result Fig. 1,2,3 and table 1,2 are seen.
4) measure of the external binding ability of ultramicronising dietary fiber.The dietary fiber powder of pulverization process is respectively placed in courage Sterol, sodium taurocholate, in nitrite solution, regulation pH2.0 (simulation gastric environment) and pH7.0 (simulation small intestine condition), as shaking 2h in bed, vitro Adsorption is carried out, determine cholesterol in solution afterwards, sodium taurocholate, the content of nitrite, calculate and combine energy in vitro Power.It the results are shown in Table 3.
Comparative example 1:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, after 10min destroy the enzyme treatments, neutrality is washed to, 50 in baking oven DEG C it is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.The phyllostachys pracecox shoot dietary fiber of preparation is wet using dynamic high-pressure microjet Method crushes dietary fiber, and because the toughness of phyllostachys pracecox shoot dietary fiber is stronger, the granularity of particle is larger, crushes what is obtained using the method Dietary fiber is not only measured very small, and the nozzle of dynamic high-pressure microfluidizer is easily blocked by dietary fiber, causes instrument Damage, therefore can not use the method for dietary fiber.
Comparative example 2:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, after 10min destroy the enzyme treatments, neutrality is washed to, 50 in baking oven DEG C it is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.The phyllostachys pracecox shoot dietary fiber of preparation is used into colloid mill wet pulverizing thunder Bamboo shoot edible fiber, this method is mainly by adding appropriate water, then by crushing material under conditions of high shear. But during this method is explored under conditions of 14000r/min high speed shear, because the water suction of phyllostachys pracecox shoot dietary fiber is molten Swollen property is especially strong, so phyllostachys pracecox shoot dietary fiber solution is more and more sticky during experiment, when final sample determines particle diameter again High speed shear is ineffective.The a great problem that wet pulverizing faces simultaneously is the drying process of sample, is freeze-dried obtained sample Product are poor quality;Property can change Sample Spray dry at too high a temperature.
Comparative example 3:
1) conbined enzymolysis prepares dietary fiber.Phyllostachys pracecox shoots powder and pure water are with solid-liquid ratio 1:15 is well mixed, 95 DEG C of pastes Cooled down after change, sequentially add 0.3% alpha-amylase (adjusting pH6.0,70 DEG C, 1h), 0.45% carbohydrase (adjust pH4.2,60 DEG C, 1h) And 0.6% protease (adjust pH7.0,55 DEG C, 2h), 100 DEG C afterwards, after 10min destroy the enzyme treatments, neutrality is washed to, 50 in baking oven DEG C it is dried for standby.
2) pulverization process of phyllostachys pracecox shoot dietary fiber.The phyllostachys pracecox shoot dietary fiber of preparation is set using dry method planetary type ball-milling Standby to carry out compaction type crushing, this method is rolled at a high speed in grinding pot with sample using abrasive material, to material generation strong shear, Impact, roll and reach crushing, grinding, the scattered, purpose of emulsifying material, but constantly adjustment abrasive material is (no in the exploration of this method With the different size of bead of material) proportioning and rotating speed, although dietary fiber (is ground at a certain temperature in process of lapping Mill heat production) characters such as conglomeration do not occur, but D50=124.2 μm of the particle diameter determined after 6h is crushed, crushing effect is bad.It is planetary Ball milling is relatively adapted to metallurgy, ceramics
Lamp material, or the dietary fiber that fragility is stronger, but the toughness of phyllostachys pracecox shoot dietary fiber is stronger, and this method can not
Preferably reduce the granularity of dietary fiber, while the time is longer.
The ultramicronising dietary fiber grain size distribution of table 1
The ultramicronising dietary fiber thermal decomposition process of table 2
The external binding ability of ultramicronising dietary fiber of table 3
2nd, ham sausage prepares part:
Embodiment 4:
1) pulverization process of phyllostachys pracecox shoot dietary fiber.The full diet fiber of 100 sieves was prepared using the embodiment of the present invention 1 For DF1;Ultramicronising phyllostachys pracecox shoot dietary fiber prepared by the embodiment of the present invention 3 is used as DF2, its volume average particle size is 10.61 ±0.36μm。
2) preparation of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage:With pig back leg meat 1:4 (lean to fat ratio) 100g are counted, 2g foods Salt, 30mg composite phosphates, 50mgD- arabo-ascorbic acids, 0.3g spices, 1g white granulated sugars, 0.3g carragheens, 0.2g white peppers, 6g cornstarch, 5g soyabean protein powders, frozen water 25g, addition full diet fiber (DF1) or ultramicronising dietary fiber of the present invention (DF2)2g。
3) new ham sausage preparation technology and key points for operation:Fresh raw meat pre-processed to (fat and lean meat is separately cut Fritter simultaneously rubs, and pays attention to temperature less than 10 DEG C in order to avoid breed bacteria, can add appropriate frozen water to cool when rubbing);Addition salt, Spice, composite phosphate, D-araboascorbic acid, stir and pickle 48h at a temperature of 0-4 DEG C;The meat gruel pickled adds Enter white granulated sugar, soyabean protein powder, cornstarch, carragheen, white pepper, ultramicronising phyllostachys pracecox shoot dietary fiber, water to stir;; The filling last progress boiling (100 DEG C, 1h central temperatures reach 75-85 DEG C) of being weighed after plastic casing of meat gruel prepared;Cooling Can finished product storage.
4) measure of new ham sausage property:Retentiveness (the results are shown in Table 4), the aberration (result of the new ham sausage of preparation Be shown in Table 4), texture characteristic (the results are shown in Table 5), storage during pH change (result is shown in Fig. 4), nuclear magnetic resonance moisture migration (result See Fig. 5), relaxation time and moisture distribution percentage (the results are shown in Table 6, table 7), the measure of subjective appreciation (result is shown in Fig. 6).
Embodiment 5:
1) pulverization process of phyllostachys pracecox shoot dietary fiber.The full diet fiber of 100 sieves was prepared using the embodiment of the present invention 1 For DF1;Ultramicronising phyllostachys pracecox shoot dietary fiber prepared by the embodiment of the present invention 3 is used as DF2, its volume average particle size is 10.61 ±0.36μm。
2) preparation of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage:With pig back leg meat 1:4 (lean to fat ratio) 100g are counted, 2g foods Salt, 30mg composite phosphates, 50mgD- arabo-ascorbic acids, 0.3g spices, 1g white granulated sugars, 0.3g carragheens, 0.2g white peppers, 6g cornstarch, 5g soyabean protein powders, water 25g, add full diet fiber (DF1) or ultramicronising dietary fiber (DF2) 4g.
3) new ham sausage preparation technology and key points for operation:Fresh raw meat pre-processed to (fat and lean meat is separately cut Fritter simultaneously rubs, and pays attention to temperature less than 10 DEG C in order to avoid breed bacteria, can add appropriate frozen water to cool when rubbing);Addition salt, Spice, composite phosphate, D-araboascorbic acid, stir and pickle 48h at a temperature of 0-4 DEG C;The meat gruel pickled adds Enter white granulated sugar, soyabean protein powder, cornstarch, carragheen, white pepper, ultramicronising phyllostachys pracecox shoot dietary fiber, frozen water to stir; The filling last progress boiling (100 DEG C, 1h central temperatures reach 75-85 DEG C) of being weighed after plastic casing of meat gruel prepared;Cooling Can finished product storage.
4) measure of new ham sausage property:Retentiveness (the results are shown in Table 4), the aberration (result of the new ham sausage of preparation Be shown in Table 4), texture characteristic (the results are shown in Table 5), storage during pH change (result is shown in Fig. 4), nuclear magnetic resonance moisture migration (result See Fig. 5), relaxation time and moisture distribution percentage (the results are shown in Table 6, table 7), the measure of subjective appreciation (result is shown in Fig. 6).
Embodiment 6:
1) pulverization process of phyllostachys pracecox shoot dietary fiber.The full diet fiber of 100 sieves was prepared using the embodiment of the present invention 1 For DF1;Using the embodiment of the present invention 3 prepare ultramicronising phyllostachys pracecox shoot dietary fiber DF2, its volume average particle size be 10.61 ± 0.36μm。
2) preparation of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage:With pig back leg meat 1:4 (lean to fat ratio) 100g are counted, 2g foods Salt, 30mg composite phosphates, 50mgD- arabo-ascorbic acids, 0.3g spices, 1g white granulated sugars, 0.3g carragheens, 0.2g white peppers, 6g cornstarch, 5g soyabean protein powders, water 25g, add full diet fiber (DF1) or ultramicronising dietary fiber (DF2) 6g.
3) new ham sausage preparation technology and key points for operation:Fresh raw meat pre-processed to (fat and lean meat is separately cut Fritter simultaneously rubs, and pays attention to temperature less than 10 DEG C in order to avoid breed bacteria, can add appropriate frozen water to cool when rubbing);Addition salt, Spice, composite phosphate, D-araboascorbic acid, stir and pickle 48h at a temperature of 0-4 DEG C;The meat gruel pickled adds Enter white granulated sugar, soyabean protein powder, cornstarch, carragheen, white pepper, ultramicronising phyllostachys pracecox shoot dietary fiber, frozen water to stir; The filling last progress boiling (100 DEG C, 1h central temperatures reach 75-85 DEG C) of being weighed after plastic casing of meat gruel prepared;Cooling Can finished product storage.
4) measure of new ham sausage property:Retentiveness (the results are shown in Table 4), the aberration (result of the new ham sausage of preparation Be shown in Table 4), texture characteristic (the results are shown in Table 5), storage during pH change (result is shown in Fig. 4), nuclear magnetic resonance moisture migration (result See Fig. 5), relaxation time and moisture distribution percentage (the results are shown in Table 6, table 7), the measure of subjective appreciation (result is shown in Fig. 6).
Retentiveness and the color and luster change of the ultramicronising dietary fiber ham sausage of table 4
Influence of the dietary fiber of table 5 to texture properties of ham sausage characteristic
Influence of the dietary fiber of table 6 to ham sausage low field nuclear magnetic relaxation times T2
Influence of the dietary fiber of table 7 to ham sausage low field nuclear magnetic relaxation peak area percentage (pT2)

Claims (10)

  1. A kind of 1. preparation method of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage, it is characterised in that:With girth of a garment mass ratio 1:3~1: 5 pig back leg meat 100g, 1.5~2.5g salt, 30mg composite phosphates, 50mgD- arabo-ascorbic acids, 0.2~0.6g perfume (or spice) are pungent Material, 0.5~2.5g white granulated sugars, 0.2~0.4g carragheens, 0.1~0.3g white peppers, 5~7g cornstarch, 5~8g soybean eggs White powder, 15-35g water, ultramicronising phyllostachys pracecox shoot dietary fiber 2g~6g are prepared for raw material;Described ultramicronising phyllostachys pracecox shoots meals The preparation process of fiber is as follows:Phyllostachys pracecox shoots residue powder is soaked with water, adds alpha-amylase, carbohydrase and neutral proteinase successively Digested, enzyme deactivation after the completion of enzymolysis process, filtering filter residue is phyllostachys pracecox shoot dietary fiber, is dried for standby;Then air-flow is used Pulverizer carries out ultramicro grinding.
  2. 2. preparation method according to claim 1, it is characterised in that:The particle size range mistake of described phyllostachys pracecox shoots residue powder 100 mesh sieves.
  3. 3. preparation method according to claim 1, it is characterised in that:Phyllostachys pracecox shoots residue powder is with feed liquid mass ratio 1:10- 20 are soaked in water.
  4. 4. preparation method according to claim 3, it is characterised in that:Phyllostachys pracecox shoots residue powder is with feed liquid mass ratio 1:12- 18 are soaked in water, and preferably 1:15.
  5. 5. preparation method according to claim 1, it is characterised in that:The mass concentration of addition alpha-amylase is 0.3%, added The mass concentration for adding carbohydrase is 0.45%, and the mass concentration for adding neutral proteinase is 0.6%, the mass percent of all enzymes On the basis of the quality of phyllostachys pracecox shoots residue powder material, 1-2h is digested.
  6. 6. preparation method according to claim 1, it is characterised in that:The pH of enzymolyzing alpha-amylase is 6.0, temperature 60-70 ℃;Carbohydrase digests pH4.0-4.5, temperature 60 C;Neutral protease enzymolysis pH6.0-6.5,50-55 DEG C of temperature.
  7. 7. preparation method according to claim 1, it is characterised in that:100 DEG C of 10min go out after the completion of three enzymolysis process Enzyme, filtering filter residue is phyllostachys pracecox shoot dietary fiber, is dried for standby.
  8. 8. preparation method according to claim 1, it is characterised in that:Micron Jet Mill Pilot air-flow crushings Parameter crushes speed 8-10r/min to crush pressure 7-10bar.
  9. 9. preparation method according to claim 1, it is characterised in that:Fresh raw meat is pre-processed:Fat and lean meat Separately cut fritter and rub, pay attention to temperature less than 10 DEG C in order to avoid breed bacteria when rubbing;Add salt, spice, compound phosphorus Hydrochlorate, D-araboascorbic acid, stir and pickle 48h at a temperature of 0-4 DEG C;The meat gruel pickled adds white granulated sugar, soybean Albumen powder, cornstarch, carragheen, white pepper, ultramicronising phyllostachys pracecox shoot dietary fiber, water stir;The meat gruel prepared fills Boiling is carried out after plastic casing, 100 DEG C, 1h central temperatures reach 75-85 DEG C;It is cooled to finished product storage.
  10. 10. a kind of ultramicronising phyllostachys pracecox shoot dietary fiber ham sausage, it is characterised in that be as described in claim any one of 1-9 What method was prepared.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108112894A (en) * 2018-01-04 2018-06-05 上海海洋大学 Sausage containing bamboo shoot edible fiber and its preparation method and application
GB2570932A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Ion control method
GB2570933A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Filling composition for coated food products
GB2570934A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Coating materials for food products

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CN102793208A (en) * 2012-07-24 2012-11-28 安徽宝迪肉类食品有限公司 High-crispness Taiwanese style roasted sausage and preparation method thereof
CN103141864A (en) * 2013-03-18 2013-06-12 武汉工业学院 Millet compound ham sausage and preparation method thereof
CN106343394A (en) * 2016-11-14 2017-01-25 贵州大学 Low-fat bamboo shoot sausage and preparation method thereof
CN107173818A (en) * 2017-07-17 2017-09-19 中南林业科技大学 A kind of method of phyllostachys pracecox shoot dietary fiber ultramicro grinding

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Publication number Priority date Publication date Assignee Title
CN102793208A (en) * 2012-07-24 2012-11-28 安徽宝迪肉类食品有限公司 High-crispness Taiwanese style roasted sausage and preparation method thereof
CN103141864A (en) * 2013-03-18 2013-06-12 武汉工业学院 Millet compound ham sausage and preparation method thereof
CN106343394A (en) * 2016-11-14 2017-01-25 贵州大学 Low-fat bamboo shoot sausage and preparation method thereof
CN107173818A (en) * 2017-07-17 2017-09-19 中南林业科技大学 A kind of method of phyllostachys pracecox shoot dietary fiber ultramicro grinding

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108112894A (en) * 2018-01-04 2018-06-05 上海海洋大学 Sausage containing bamboo shoot edible fiber and its preparation method and application
GB2570932A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Ion control method
GB2570933A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Filling composition for coated food products
GB2570934A (en) * 2018-02-12 2019-08-14 Freddy Hirsch Group Ag Coating materials for food products

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