CN107495159B - Ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof - Google Patents
Ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses an ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and a preparation method thereof. The method comprises the steps of ultramicro treatment of the phyllostachys pracecox shoot dietary fibers and preparation of the dietary fiber ham sausage. The superfine grinding not only improves the physicochemical properties of the dietary fiber such as water retention, oil retention and the like, increases the content of the soluble dietary fiber, but also can better solve the problem that the dietary fiber has rough mouthfeel and is not easy to accept by consumers in the application process. The water retention property, the gel property, the hardness and the like of the novel ham sausage are enhanced, the water of the novel ham sausage is shown to move towards the fast relaxation direction in nuclear magnetic resonance, the storage of the ham product is more facilitated, and meanwhile, the pH change of the ham product in the storage process is small, and the quality guarantee period can be prolonged. The dietary fiber is combined with the meat product, the complementation of nutrition and health of the dietary fiber and the meat product can be realized, the diversification of the product is promoted, the nutrient elements are increased, and the development of a novel nutritional and healthy meat product is a new development direction.
Description
Technical Field
The invention belongs to the technical field of preparation of nutritional foods, and particularly relates to an ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and a preparation method thereof.
Background
The phyllostachys pracecox shoots are natural green health food with high fiber, high protein and low fat, and can promote intestinal health after being frequently eaten. The fresh bamboo shoot products are often processed into canned food, fermented food, soft drink and other products with short storage period. The bamboo shoot residues, which are byproducts in the processing process of the products, are randomly discarded, so that not only is the environment polluted, but also the resource is wasted. Relevant researches show that the content of soluble dietary fiber in the dietary fiber extracted from the phyllostachys pracecox shoots is high-quality dietary fiber. In recent years, dietary fiber as the seventh major nutrient is paid more attention to medical, food, nutrition and the like, and has good application prospect when being developed and utilized in different fields. At present, the problems in the process of developing and utilizing dietary fiber are mainly low content of soluble dietary fiber, rough mouthfeel of the dietary fiber and the like. In order to solve the problems, the dietary fiber can be extracted by combining various methods such as enzymolysis, fermentation, chemistry and the like, and the extracted dietary fiber can also be extruded and puffed, ultramicro-treated (wet method and dry method) and the like. The complex enzyme enzymolysis method has mild conditions (compared with a chemical method), short required time (compared with a fermentation method), and high content of soluble dietary fiber (compared with a screening method), so the method adopts the enzymolysis method to prepare the dietary fiber raw material. The phyllostachys pracecox shoot dietary fiber has strong hydration properties (swelling property, water retention property and combination of water power), is easy to absorb water and expand during wet homogenization treatment, and cannot be subjected to high-speed shearing by a colloid mill, a homogenizer and the like; the amount of the obtained sample is small and the instrument is easy to block during the dynamic high-pressure micro-jet treatment; the dry ball mill is used for milling the bamboo shoot dietary fiber, but the toughness of the bamboo shoot dietary fiber is strong, and the ball milling treatment of the planetary ball mill has no effect on the bamboo shoot dietary fiber. The optimal ultramicro treatment method is dry physical mechanical shearing, and the airflow crushing is a novel ultramicro crushing method, and materials are repeatedly collided, rubbed and sheared at the intersection point of a plurality of high-pressure airflows to be crushed. The high-speed shearing enables the particle size of the dietary fiber to be continuously reduced, so that the groups wrapped inside are exposed, and the content of the soluble dietary fiber is increased. The related research shows that the function and the taste of the dietary fiber are closely related to the particle size of the dietary fiber. Therefore, the method for superfine grinding of the dietary fiber not only can solve the problem that the rough taste of the dietary fiber in the application process of the existing dietary fiber is not accepted by the public, but also can improve the content of the soluble dietary fiber and enhance the functional property of the soluble dietary fiber.
China is a big country for producing meat products, and the ham sausage has the advantages of rich nutrition, convenience for eating, fresh and delicious taste, easiness for storage and the like, and is deeply loved by consumers. However, with the improvement of living standard, consumers are pursuing more and more reasonable dietary structure, and the requirements for products are not only on the basis of deliciousness, but also more develop towards nutritional health. The dietary fiber can coordinate with protein in meat products, and the gel formed after heating can enable the dietary fiber to generate the effect of replacing fat, thereby well preventing the modern civilization diseases such as hypertension, hyperlipidemia, diabetes and the like caused by more contents of fat, cholesterol and salt in ham sausages. Research shows that the functional dietary fiber added into the meat product can enhance the quality characteristics of the meat product, such as water holding capacity, gel strength and the like, and simultaneously does not influence the cost and sensory evaluation. However, the development of applying bamboo shoot dietary fiber to ham sausages is only reported. Particularly, the bamboo shoot dietary fibers are modified by a complex enzymolysis method and ultramicro for the first time, the particle size is reduced, the rough taste is improved, the bamboo shoot dietary fibers are added into ham sausages to prepare novel ham sausages, and the dietary fibers prepared by the process provided by the invention are found to obviously improve the quality characteristics of the ham sausages. The dietary fiber is combined with the meat product, the complementation of nutrition and health of the dietary fiber and the meat product is realized, the diversification of the product is promoted, the nutrient elements are increased, and the development of a novel nutritional and healthy meat product is a new development direction.
Disclosure of Invention
The invention aims to provide an ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and a preparation method thereof, the method also relates to the dietary fiber prepared by the preparation process of the ultramicro phyllostachys pracecox shoot dietary fiber, and the dietary fiber serving as a raw material for preparing the ham sausage not only has the function of replacing fat, but also greatly improves the water holding capacity, color difference, texture property, gel strength, water migration, sensory evaluation and the like of the ham sausage. The method can prepare a novel product which is more in line with the pursuit of modern people for healthy diet. Meanwhile, the meat product and the dietary fiber are combined, the complementation of the meat product and the dietary fiber is realized, and the functions of the meat product and the dietary fiber are better played.
A preparation method of an ultramicro phyllostachys pracecox shoot dietary fiber ham sausage comprises the following steps: the feed is prepared from 100g of pig hind leg meat, 1.5-2.5 g of salt, 30mg of composite phosphate, 50 mgD-isoascorbic acid, 0.2-0.6 g of spice, 0.5-2.5 g of white granulated sugar, 0.2-0.4 g of carrageenan, 0.1-0.3 g of white pepper, 5-7 g of corn starch, 5-8 g of soybean protein powder, 15-35g of water and 2-6 g of ultramicro phyllostachys shoot dietary fiber as raw materials, wherein the weight ratio of the pig hind leg meat to the lean meat is 1: 3-1: 5; the preparation process of the ultramicro phyllostachys pracecox shoot dietary fiber comprises the following steps: soaking the phyllostachys pracecox shoot residue powder in water, sequentially adding alpha-amylase, saccharifying enzyme and neutral protease for enzymolysis, inactivating enzyme after the enzymolysis process is finished, filtering to obtain residue which is phyllostachys pracecox shoot dietary fiber, and drying for later use; then carrying out superfine grinding by adopting a jet mill.
Preferably, the particle size range of the phyllostachys pracecox shoot residue powder is 100 mesh.
Preferably, the phyllostachys pracecox shoot residue powder is soaked in water at a feed liquid mass ratio of 1: 10-20. Further preferably 1:12-18, most preferably 1:15, in water.
Preferably, the mass concentration of the added alpha-amylase is 0.3%, the mass concentration of the added saccharifying enzyme is 0.45%, the mass concentration of the added neutral protease is 0.6%, and the mass percentages of all the enzymes are based on the mass of the phyllostachys pracecox shoot residue powder material, and the enzymolysis is carried out for 1-2 h.
Preferably, the pH value of the alpha-amylase enzymolysis is 6.0, and the temperature is 60-70 ℃; saccharifying enzyme enzymolysis pH4.0-4.5, temperature 60 deg.C; the pH value of neutral protease enzymolysis is 6.0-6.5, and the temperature is 50-55 ℃.
Preferably, enzyme deactivation is carried out at 100 ℃ for 10min after the three enzymolysis processes are finished, filter residues are the phyllostachys pracecox shoot dietary fibers, and the phyllostachys pracecox shoot dietary fibers are dried for later use.
Preferably, the Micron Jet Mill Pilot Jet milling parameters are 7-10bar milling pressure and 8-10r/min milling speed. The time period is about 1 hour.
Preferably, the fresh raw meat is subjected to a pretreatment: cutting fat lean meat into small pieces, mincing, and keeping temperature below 10 deg.C to prevent bacteria; adding salt, spice, compound phosphate and D-isoascorbic acid, stirring well, and pickling at 0-4 deg.C for 48 hr; adding white granulated sugar, soybean protein powder, corn starch, carrageenan, white pepper, ultramicro phyllostachys pracecox shoot dietary fiber and water into the pickled meat paste, and uniformly mixing; the prepared meat paste is filled in a plastic casing and then is steamed and boiled, the central temperature reaches 75-85 ℃ within 1 hour; cooling to obtain the finished product and storing.
Compared with the prior art, the technical scheme of the invention has the beneficial technical effects that:
1) the complex enzyme enzymolysis method for preparing the dietary fiber has mild conditions (compared with a chemical method), short required time (compared with a fermentation method), high content of soluble dietary fiber (compared with a screening method), high content of soluble dietary fiber in the prepared dietary fiber, high-quality dietary fiber and strong functional characteristics.
2) The phyllostachys pracecox shoot dietary fiber has strong hydration property and is easy to absorb water and expand, and the wet grinding (colloid mill, homogenizer, dynamic high-pressure micro-jet and other methods) cannot achieve the grinding effect. Therefore, compared with the dry method, the dry method has better crushing effect, but because the bamboo shoot dietary fiber has stronger toughness, common crushing methods such as a planetary ball mill and an ultrafine grinder cannot overcome the internal cohesive force and cannot achieve the required particle size of the dietary fiber.
3) The physical method of superfine grinding is that the particle size of the dietary fiber is reduced by mechanical external force, the inherent structure of the dietary fiber is not completely destroyed (the crystal and the crystal form are not changed), but the characteristic absorption peak intensity of partial polysaccharide is increased, which shows that functional groups such as hydroxyl and the like are increased, and meanwhile, the thermal stability is improved.
4) The capacity of combining cholesterol, sodium cholate, nitrite and the like in vitro of the ultramicro dietary fiber is obviously enhanced, the content of soluble dietary fiber is increased, and the functional property is improved, so the application field of the dietary fiber can be widened.
5) The rough taste of the ultra-micro dietary fiber is improved to a great extent, and a great problem in the application process of the dietary fiber is better solved.
6) The addition of the dietary fiber after the ultramicro treatment to the ham sausage product can better solve the problem that the rough mouthfeel of the dietary fiber influences the mouthfeel of the product (the addition of a proper amount of the dietary fiber does not influence the sensory evaluation result), and simultaneously, the physicochemical property of the dietary fiber after the ultramicro treatment is improved, so that the dietary fiber can be better combined with the meat product to realize the complementation of the dietary fiber and the meat product.
7) The novel ham sausage has greatly improved water retention, color difference, texture property, gel strength, water migration, sensory evaluation and the like. Meanwhile, as the water retention and the gel property are enhanced, the free water in the product is reduced, the flowing water is not easy to increase, the pH change is small, the bacteriostatic action of the dietary fiber is realized, and the like, so that the storage period of the product is prolonged.
Drawings
FIG. 1 is a graph showing the distribution of particle sizes of the ultra-micronized dietary fibers of the present invention (examples 1, 2, and 3, in order from left to right);
FIG. 2 is a Fourier infrared spectrum of the ultra-micronized dietary fiber of the present invention (examples 1, 2, and 3 from top to bottom);
FIG. 3 is an X-ray diffraction pattern of the ultra-micronized dietary fiber of the present invention (examples 1, 2, and 3, from top to bottom);
FIG. 4 shows the change of pH of dietary fiber ham sausage during storage period;
FIG. 5 shows the low-field nuclear magnetic relaxation time (T2) of the dietary fiber ham sausage of the present invention;
fig. 6 shows the sensory evaluation results of the dietary fiber ham sausage of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the present invention is not limited thereto. Firstly, preparing ultramicro phyllostachys pracecox shoot dietary fiber:
example 1: preparing common phyllostachys pracecox shoot dietary fiber:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating enzyme at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. And (3) placing the prepared phyllostachys pracecox shoot dietary fibers into a universal pulverizer to be pulverized commonly, and sieving the pulverized dietary fibers with a 100-mesh sieve.
3) And (5) representing the structure of the smashed phyllostachys pracecox shoot dietary fiber. And respectively using a laser particle analyzer, a Fourier infrared spectrometer, X-ray diffraction and the like to characterize the structure of the dietary fiber. The results are shown in FIGS. 1, 2, and 3 and tables 1 and 2.
4) And (3) measuring the in vitro binding capacity of the dietary fiber. Respectively placing the pulverized dietary fiber powder in cholesterol, sodium cholate and nitrite solution, adjusting pH to 2.0 (simulating gastric environment) and pH to 7.0 (simulating small intestine environment), placing in a shaking table for 2h, performing in-vitro adsorption, measuring the contents of cholesterol, sodium cholate and nitrite in the solution, and calculating the in-vitro binding capacity. The results are shown in Table 3.
Example 2: the invention discloses a preparation method of ultramicro phyllostachys pracecox shoot dietary fiber, which comprises the following steps:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating enzyme at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. Pulverizing the prepared phyllostachys pracecox shoot dietary fiber with ZKY-303BS superfine pulverizer for about 1 hr, and regulating airflow size for fractional collection.
3) And (3) characterizing the structure of the ultramicro phyllostachys pracecox shoot dietary fiber. And respectively using a laser particle analyzer, a Fourier infrared spectrometer, X-ray diffraction and the like to characterize the structure of the dietary fiber. The results are shown in FIGS. 1, 2, and 3 and tables 1 and 2.
4) And (3) measuring the in vitro binding capacity of the ultra-micro dietary fiber. Respectively placing the pulverized dietary fiber powder in cholesterol, sodium cholate and nitrite solution, adjusting pH to 2.0 (simulating gastric environment) and pH to 7.0 (simulating small intestine environment), placing in a shaking table for 2h, performing in-vitro adsorption, measuring the contents of cholesterol, sodium cholate and nitrite in the solution, and calculating the in-vitro binding capacity. The results are shown in Table 3.
Example 3: the invention discloses a preparation method of ultramicro phyllostachys pracecox shoot dietary fiber, which comprises the following steps:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating the enzymes at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. And (3) carrying out airflow grinding and ultramicro crushing treatment on the prepared phyllostachys pracecox shoot dietary fibers by using Micron Jet Mill Pilot (the parameter crushing pressure is 10bar, the crushing speed is 8r/min), carrying out airflow classification treatment for about 1 hour, and collecting the dietary fibers with different particle sizes by using different collectors.
3) And (3) characterizing the structure of the ultramicro phyllostachys pracecox shoot dietary fiber. And respectively using a laser particle analyzer, a Fourier infrared spectrometer, X-ray diffraction and the like to characterize the structure of the dietary fiber. The results are shown in FIGS. 1, 2, and 3 and tables 1 and 2.
4) And (3) measuring the in vitro binding capacity of the ultra-micro dietary fiber. Respectively placing the pulverized dietary fiber powder in cholesterol, sodium cholate and nitrite solution, adjusting pH to 2.0 (simulating gastric environment) and pH to 7.0 (simulating small intestine environment), placing in a shaking table for 2h, performing in-vitro adsorption, measuring the contents of cholesterol, sodium cholate and nitrite in the solution, and calculating the in-vitro binding capacity. The results are shown in Table 3.
Comparative example 1:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating the enzymes at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. The prepared phyllostachys pracecox shoot dietary fiber is ground by adopting a dynamic high-pressure microjet wet method, and the dietary fiber obtained by grinding the phyllostachys pracecox shoot dietary fiber by adopting the method has high toughness and large particle size, so that the amount of the dietary fiber obtained by grinding the phyllostachys pracecox shoot dietary fiber is very small, and a nozzle of a dynamic high-pressure microjet device is easily blocked by the dietary fiber to cause damage to an instrument, so that the method cannot be adopted for the dietary fiber.
Comparative example 2:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating the enzymes at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. The prepared phyllostachys pracecox shoot dietary fiber is ground by a colloid mill wet method, and the method mainly comprises the steps of adding a proper amount of water and grinding the materials under the condition of high-speed shearing force. However, in the process of exploring the method, the rapid shearing is carried out under the condition of 14000r/min, and the bamboo shoot dietary fiber solution becomes more viscous in the test process because the water absorption swelling property of the bamboo shoot dietary fiber is particularly strong, so that the rapid shearing effect is not good when the particle size of a final sample is measured again. Meanwhile, the great difficulty of wet grinding is the poor quality of samples obtained by drying and freeze drying; the spray dried samples may change properties at too high a temperature.
Comparative example 3:
1) and preparing the dietary fiber by a complex enzymolysis method. Uniformly mixing the phyllostachys pracecox shoot powder and pure water according to a material-liquid ratio of 1:15, gelatinizing at 95 ℃, cooling, sequentially adding 0.3% of alpha-amylase (with the pH value of 6.0, 70 ℃ and 1h), 0.45% of saccharifying enzyme (with the pH value of 4.2, 60 ℃ and 1h) and 0.6% of protease (with the pH value of 7.0, 55 ℃ and 2h), inactivating the enzymes at 100 ℃ for 10min, washing to be neutral, and drying in an oven at 50 ℃ for later use.
2) And (5) crushing the phyllostachys pracecox shoot dietary fiber. The method comprises the steps of rolling the prepared phyllostachys pracecox shoot dietary fiber in a grinding tank at a high speed by using an abrasive and a sample, and carrying out strong shearing, impact and rolling on the material to achieve the purposes of grinding, dispersing and emulsifying the material, wherein the proportion and the rotating speed of the abrasive (small balls with different sizes and different materials) are continuously adjusted in the search of the method, but the dietary fiber does not have properties such as agglomeration and the like at a certain temperature (during grinding heat generation) in the grinding process, but the particle size D50 measured after grinding for 6 hours is 124.2 mu m, and the grinding effect is not good. Planetary ball milling is more suitable for metallurgy and ceramics
Lamp materials or dietary fibers with strong brittleness, but the tenacity of the phyllostachys pracecox shoot dietary fibers is strong, so the method cannot
The granularity of the dietary fiber is better reduced, and the time is longer.
TABLE 1 distribution diagram of particle size of ultramicro dietary fiber
TABLE 2 Process of thermal decomposition of ultra-micronized dietary fibers
TABLE 3 ultra-micronized dietary fiber binding capacity in vitro
Secondly, preparing ham sausages:
example 4:
1) and (5) crushing the phyllostachys pracecox shoot dietary fiber. The common dietary fiber prepared by the 100 mesh sieve of the invention in example 1 is DF 1; the ultramicro phyllostachys pracecox shoot dietary fiber prepared in example 3 of the present invention is DF2, and the volume average particle size thereof is 10.61 ± 0.36 μm.
2) Preparing ultramicro phyllostachys pracecox shoot dietary fiber ham sausage: the feed is characterized by comprising 100g of pig hind leg meat (weight ratio), 2g of salt, 30mg of compound phosphate, 50 mgD-isoascorbic acid, 0.3g of spice, 1g of white granulated sugar, 0.3g of carrageenan, 0.2g of white pepper, 6g of corn starch, 5g of soybean protein powder and 25g of ice water, and 2g of common dietary fiber (DF1) or ultra-micro dietary fiber (DF2) is added.
3) The novel ham sausage preparation process and the operation key points are as follows: pretreating fresh raw meat (cutting fat and lean meat into small pieces, mincing, and cooling with ice water at a temperature below 10 deg.C to prevent bacteria growth); adding salt, spice, compound phosphate and D-isoascorbic acid, stirring well, and pickling at 0-4 deg.C for 48 hr; adding white granulated sugar, soybean protein powder, corn starch, carrageenan, white pepper, ultramicro phyllostachys pracecox shoot dietary fiber and water into the pickled meat paste, and uniformly stirring; (ii) a Filling the prepared meat paste into a plastic casing, weighing, and steaming (100 ℃, 1h, the central temperature of 75-85 ℃); cooling to obtain the finished product for storage.
4) Determination of properties of novel ham: the prepared novel ham sausages have the advantages of water retention (the result is shown in table 4), color difference (the result is shown in table 4), texture characteristics (the result is shown in table 5), pH change during storage (the result is shown in table 4), nuclear magnetic resonance water migration (the result is shown in table 5), relaxation time and water distribution percentage (the result is shown in table 6 and table 7), and sensory evaluation (the result is shown in table 6).
Example 5:
1) and (5) crushing the phyllostachys pracecox shoot dietary fiber. The common dietary fiber prepared by the 100 mesh sieve of the invention in example 1 is DF 1; the ultramicro phyllostachys pracecox shoot dietary fiber prepared in example 3 of the present invention is DF2, and the volume average particle size thereof is 10.61 ± 0.36 μm.
2) Preparing ultramicro phyllostachys pracecox shoot dietary fiber ham sausage: the feed is characterized by comprising 100g of pig hind leg meat (weight ratio), 2g of salt, 30mg of compound phosphate, 50 mgD-isoascorbic acid, 0.3g of spice, 1g of white granulated sugar, 0.3g of carrageenan, 0.2g of white pepper, 6g of corn starch, 5g of soybean protein powder, 25g of water and 4g of common dietary fiber (DF1) or ultra-micro dietary fiber (DF 2).
3) The novel ham sausage preparation process and the operation key points are as follows: pretreating fresh raw meat (cutting fat and lean meat into small pieces, mincing, and cooling with ice water at a temperature below 10 deg.C to prevent bacteria growth); adding salt, spice, compound phosphate and D-isoascorbic acid, stirring well, and pickling at 0-4 deg.C for 48 hr; adding white granulated sugar, soybean protein powder, corn starch, carrageenan, white pepper, ultramicro phyllostachys pracecox shoot dietary fiber and ice water into the pickled meat paste, and uniformly stirring; filling the prepared meat paste into a plastic casing, weighing, and steaming (100 ℃, 1h, the central temperature of 75-85 ℃); cooling to obtain the finished product for storage.
4) Determination of properties of novel ham: the prepared novel ham sausages have the advantages of water retention (the result is shown in table 4), color difference (the result is shown in table 4), texture characteristics (the result is shown in table 5), pH change during storage (the result is shown in table 4), nuclear magnetic resonance water migration (the result is shown in table 5), relaxation time and water distribution percentage (the result is shown in table 6 and table 7), and sensory evaluation (the result is shown in table 6).
Example 6:
1) and (5) crushing the phyllostachys pracecox shoot dietary fiber. The common dietary fiber prepared by the 100 mesh sieve of the invention in example 1 is DF 1; the volume average particle size of the ultramicro phyllostachys pracecox shoot dietary fiber DF2 prepared in example 3 of the invention is 10.61 +/-0.36 μm.
2) Preparing ultramicro phyllostachys pracecox shoot dietary fiber ham sausage: the feed is characterized by comprising 100g of pig hind leg meat (weight ratio), 2g of salt, 30mg of compound phosphate, 50 mgD-isoascorbic acid, 0.3g of spice, 1g of white granulated sugar, 0.3g of carrageenan, 0.2g of white pepper, 6g of corn starch, 5g of soybean protein powder, 25g of water and 6g of added common dietary fiber (DF1) or ultra-micro dietary fiber (DF 2).
3) The novel ham sausage preparation process and the operation key points are as follows: pretreating fresh raw meat (cutting fat and lean meat into small pieces, mincing, and cooling with ice water at a temperature below 10 deg.C to prevent bacteria growth); adding salt, spice, compound phosphate and D-isoascorbic acid, stirring well, and pickling at 0-4 deg.C for 48 hr; adding white granulated sugar, soybean protein powder, corn starch, carrageenan, white pepper, ultramicro phyllostachys pracecox shoot dietary fiber and ice water into the pickled meat paste, and uniformly stirring; filling the prepared meat paste into a plastic casing, weighing, and steaming (100 ℃, 1h, the central temperature of 75-85 ℃); cooling to obtain the finished product for storage.
4) Determination of properties of novel ham: the prepared novel ham sausages have the advantages of water retention (the result is shown in table 4), color difference (the result is shown in table 4), texture characteristics (the result is shown in table 5), pH change during storage (the result is shown in table 4), nuclear magnetic resonance water migration (the result is shown in table 5), relaxation time and water distribution percentage (the result is shown in table 6 and table 7), and sensory evaluation (the result is shown in table 6).
TABLE 4 Water holding capacity and color change of ultramicro dietary fiber ham sausage
TABLE 5 Effect of dietary fiber on ham texture Properties
TABLE 6 Effect of dietary fiber on Low-field NMR relaxation time T2 of ham
TABLE 7 Effect of dietary fiber on the percentage of the area of the low-field NMR relaxation peak of ham sausage (pT2)
Claims (8)
1. A preparation method of ultramicro phyllostachys pracecox shoot dietary fiber ham sausages is characterized by comprising the following steps: the feed is prepared from 100g of pig hind leg meat, 1.5-2.5 g of salt, 30mg of composite phosphate, 50 mgD-isoascorbic acid, 0.2-0.6 g of spice, 0.5-2.5 g of white granulated sugar, 0.2-0.4 g of carrageenan, 0.1-0.3 g of white pepper, 5-7 g of corn starch, 5-8 g of soybean protein powder, 15-35g of water and 2-6 g of ultramicro phyllostachys shoot dietary fiber as raw materials, wherein the weight ratio of the pig hind leg meat to the lean meat is 1: 3-1: 5; the preparation process of the ultramicro phyllostachys pracecox shoot dietary fiber comprises the following steps: soaking the phyllostachys pracecox shoot residue powder in water, sequentially adding alpha-amylase, saccharifying enzyme and neutral protease for enzymolysis, inactivating enzyme after the enzymolysis process is finished, filtering to obtain residue which is phyllostachys pracecox shoot dietary fiber, and drying for later use; then carrying out superfine grinding by adopting a Micron Jet Mill Pilot Jet flow grinder; the jet milling parameters are 7-10bar of milling pressure and 8-10r/min of milling speed.
2. The method of claim 1, wherein: the particle size range of the phyllostachys pracecox shoot residue powder is 100 meshes.
3. The method of claim 1, wherein: soaking the phyllostachys pracecox shoot residue powder in water according to the mass ratio of 1:10-20 of the feed liquid.
4. The method of claim 1, wherein: the mass concentration of the added alpha-amylase is 0.3 percent, the mass concentration of the added saccharifying enzyme is 0.45 percent, the mass concentration of the added neutral protease is 0.6 percent, and the mass percentages of all the enzymes are based on the mass of the phyllostachys pracecox shoot residue powder material, and the enzymolysis is carried out for 1-2 h.
5. The method of claim 1, wherein: the pH value of the alpha-amylase for enzymolysis is 6.0, and the temperature is 60-70 ℃; saccharifying enzyme enzymolysis pH4.0-4.5, temperature 60 deg.C; the pH value of neutral protease enzymolysis is 6.0-6.5, and the temperature is 50-55 ℃.
6. The method of claim 1, wherein: and (3) inactivating enzyme at 100 ℃ for 10min after the three enzymolysis processes are finished, filtering filter residues to obtain the phyllostachys pracecox shoot dietary fiber, and drying for later use.
7. The method of claim 1, wherein: pretreating fresh raw meat: cutting fat lean meat into small pieces, mincing, and keeping temperature below 10 deg.C to prevent bacteria; adding salt, spice, compound phosphate and D-isoascorbic acid, stirring well, and pickling at 0-4 deg.C for 48 hr; adding white granulated sugar, soybean protein powder, corn starch, carrageenan, white pepper, ultramicro phyllostachys pracecox shoot dietary fiber and water into the pickled meat paste, and uniformly stirring; the prepared meat paste is filled in a plastic casing and then is steamed and boiled, the central temperature reaches 75-85 ℃ within 1 hour; cooling to obtain the finished product and storing.
8. An ultramicro phyllostachys pracecox shoot dietary fiber ham sausage characterized by being prepared by the method of any one of claims 1 to 7.
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| 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 |
| 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 |
| GB2570932A (en) * | 2018-02-12 | 2019-08-14 | Freddy Hirsch Group Ag | Ion control method |
| CN110250444A (en) * | 2019-07-26 | 2019-09-20 | 福建农林大学 | It is a kind of to contain bamboo shoot fiber-polyphenol complex sausage and preparation method thereof |
| EP4048093A1 (en) * | 2019-10-25 | 2022-08-31 | Tate & Lyle Solutions USA LLC | Soluble dietary fiber and methods of making and use thereof |
| CN111084347A (en) * | 2020-01-06 | 2020-05-01 | 田庆兵 | High-dietary-fiber fish meat ham sausage and preparation method thereof |
| CN112425732A (en) * | 2020-11-30 | 2021-03-02 | 丽江三川实业集团有限公司 | Dietary fiber ham and preparation method thereof |
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