CN108077789A - 一种复合果蔬低脂香肠及其制备方法 - Google Patents
一种复合果蔬低脂香肠及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种复合果蔬低脂香肠及其制备方法，采用渗透液对番茄全果进行预处理，并与马齿苋按比例混合，真空微波干燥后在低温下超微粉碎，制成复合果蔬粉。复合果蔬粉的膳食纤维具有更高的持水性和持油性，可有效替代香肠中的脂肪，且不影响口感。本发明的复合果蔬低脂香肠，可有效地降低香肠的油脂比例，提升膳食纤维含量，并且含有丰富的具有抗氧化和抑菌作用的生物活性成分，从而替代亚硝酸盐作为香肠的天然防腐剂。脂溶性的番茄红素不仅能为香肠着色，在香肠中更容易被人体吸收与利用，马齿苋中的欧米伽3‑脂肪酸还能促进肝脏对脂肪的分解代谢。本发明为人们增添了一种低脂且无亚硝酸盐的健康营养的新一代香肠产品。
Description
技术领域
本发明涉及一种香肠及其制备方法，具体涉及一种复合果蔬低脂香肠及其制备方法，属食品加工技术领域。
背景技术
香肠是主要的肉类加工制品，有着悠久的历史，其风味鲜美，醇厚浓郁，受到广大消费者的欢迎。然而，随着人们对健康食品的需求不断提升，越来越多的人意识到传统香肠制品存在着对人体健康不利的因素，主要包括：1. 脂肪含量高。标准规定，中式香肠优级品、一级品和二级品的脂肪含量不大于35％、40％和45％。而市场上抽查的中式香肠中，其脂肪含量最高的达到了64.7％。长期食用高油脂、高卡路里食品可导致肥胖、高血脂、心血管疾病、糖尿病、肠癌等慢性疾病。2. 添加亚硝酸盐作为防腐剂。肉制品在加工和贮藏过程中由于氧化作用会发生色泽、质地和风味的改变。同时，随着贮藏时间的增加，微生物尤其是肉毒杆菌的繁殖，还会使肉制品腐败变质，因此，添加亚硝酸盐防止肉腐败变质。我国国家标准规定亚硝酸盐的最大投放量为0.15g/kg，香肠（腊肠）中的亚硝酸盐残留量则应≤20mg/kg，熟肉制品中的亚硝酸盐残留量为≤30mg/kg。虽然亚硝酸盐是一个常用的防腐剂，但是过量的亚硝酸盐也会给人体带来巨大的毒害反应，它可以使体内红细胞中的血红蛋白氧化为高铁血红蛋白，导致组织缺氧。
脂肪作为香肠的主要组成之一，提供了风味、口感及香气，使得产品具备肥满可口、柔软细腻的特性。因此，除了尽量降低香肠配方中的脂肪比例之外，在天然产物中寻找脂肪的替代物（fat replacer）是目前国内外研究的重点。研究表明，动植物蛋白、胶质或植物膳食纤维都可以在一定程度上替代部分油脂，起到降低香肠油脂含量的功效。其中，在香肠中添加适量的单一或复合植物膳食纤维不仅能较好地降低油脂含量，更能为人体提供现代人普遍缺乏的膳食纤维，提升香肠的营养保健价值。
申请号为201510232418.X 的发明专利“一种灵芝西红柿香肠的制备方法及其产品”，介绍了一种制备原料包括鸡精肉50-57份、猪肥膘肉2-4份、猪皮10-12份、淀粉30-40份、白砂糖2-3份、食盐3-4份、鸡蛋清2-3份、灵芝粉2-3份、西红柿15-20份的香肠。该发明中的西红柿浆是将脱皮后的番茄打浆制得番茄汁，并经过熬煮得到番茄浆。该发明制得的香肠具有保健功效，但是西红柿经过脱皮后其中的膳食纤维没有得到利用，同时该制备工艺也无法很好地保存和利用番茄中的番茄红素。
申请号为201310571044.5 发明专利“一种添加番茄皮渣的香肠及其制作方法”介绍了一种制作原料包括瘦肉50~70%、猪肥膘10~20%、番茄皮渣1~10%和辅料15~25%的香肠。该发明通过将番茄皮渣超微粉碎后复配制成香肠，使香肠具有低脂、营养的特点。然而，该发明中的番茄皮渣未经干燥处理，其超微粉碎效果难以保证，对香肠的口感存在影响。其次，番茄皮渣的添加对于提升香肠营养和风味的效果明显弱于全果番茄。
为了开发出低脂且无亚硝酸盐的健康营养的新一代香肠产品，我们对广泛的植物资源中的膳食纤维性质及其含有的生物活性物质进行了分析和筛选。马齿苋是广受欢迎的野菜，含有丰富的活性膳食纤维，可以吸附和清除肠道中的过量油脂，是肠道的清洁剂。此外，马齿苋还含有丰富的欧米茄3-脂肪酸，促进肝脏的功能，使脂肪得到更好的分解代谢。因此，马齿苋作为肉类菜肴的配菜，可用于减少过量油脂对人体的不利影响。
发明内容
本发明的目的在于提供一种复合果蔬低脂香肠及其制备方法。针对现有香肠制品中存在的问题，将番茄与马齿苋经过低温干燥粉碎制得复合果蔬粉，并用于替代香肠中部分的油脂，开发出低脂且无亚硝酸盐的健康营养的新一代香肠产品。利用该方法制得的香肠，可有效地降低油脂比例，提升膳食纤维含量，并且含有丰富的具有抗氧化和抑菌作用的生物活性成分，从而替代亚硝酸盐作为香肠的天然防腐剂。香肠中的油脂可以促进脂溶性的番茄红素在人体中的吸收与利用，马齿苋中的欧米伽3-脂肪酸能促进肝脏对脂肪的分解代谢。
为实现上述目的，本发明采用如下技术方案：
本发明的一种复合果蔬低脂香肠的制备方法，其特征在于制备步骤如下：
（1）番茄和马齿苋的预处理：选取新鲜番茄，去蒂，清洗，在番茄表皮上用针均匀扎20~40个孔；按质量百分率为：35%~55%蔗糖、8%~16%食盐，其余为水的配比，配制渗透液；将表皮扎孔的番茄按固液比为1:8~10，于40~50℃水浴渗透4~6小时后，晾干、切碎，制成番茄丁，备用；选取新鲜马齿苋，去根，清洗，在100℃沸水中焯20~30秒后，捞出沥干水分，切成细末，晾干，制成马齿苋细末，备用；
（2）复合果蔬粉的制备：将步骤（1）的番茄丁和马齿苋细末混合，在微波功率1~3 kW、真空度-60~-80 kPa的条件下干燥处理10~16 min；然后，在-20℃低温下预冷12h后，超微粉碎，并过120目筛，制得复合果蔬粉；
（3）香肠馅料的调配：按质量份数，取瘦肉58~72份、肥肉脂肪12~18份，洗净并搅碎，得碎肉；另取魔芋粉1~2份、配料4~6份，与碎肉混匀，并于4℃腌制不少于2小时，制成肉泥；取复合果蔬粉8~15份，与肉泥混合，搅拌均匀，得到香肠肉馅；所述配料的质量配比如下：盐30~50份、糖10~15份、五香粉10~15份、酱油10~20份、白酒10~20份；
（4）香肠的制备：将肠衣洗净并浸泡2~3小时后，取步骤（3）的香肠肉馅灌肠，干燥、蒸煮、冷却，制得复合果蔬的低脂香肠， 4℃低温保存。
其中，步骤（2）所述番茄丁和马齿苋细末混合的最佳质量配比为2~3︰1。
步骤（2）所述的微波干燥处理：微波功率2kW、真空度-70 kPa、干燥处理15min。
步骤（3）所述的香肠馅料调配：按质量份数，取瘦肉65份、肥肉脂肪15份，洗净并搅碎，得碎肉；另取魔芋粉2份、配料5份，与碎肉混匀，并于4℃腌制不少于2小时，获得肉泥；取复合果蔬粉8份作为脂肪的替代品，与肉泥混合，搅拌均匀，得到香肠肉馅。
步骤（3）所述配料的质量配比如下：盐40份、糖15份、五香粉10份、酱油20份、白酒15份。
本发明的优点及有益效果：研究结果表明，番茄与马齿苋经过低温干燥粉碎，其粉状物中含有丰富的具有良好的持水性和持油力的膳食纤维，能鳌合消化道中的胆固醇、卟琳和重金属，阻隔致癌物的产生和促进肠的蠕动，利于废物的排出，减少有害物质的吸收。此外，制备的粉末中较好地保存了番茄果实中的番茄红素（Lycopene），除了具有着色的效果，还具有极强的清除自由基的能力，其抗氧化能力是胡萝卜素的3.2倍，是维生素E的100倍，可替代亚硝酸盐作为香肠的保鲜剂和着色剂。同时，番茄红素是脂溶性植物色素，香肠中的脂肪可以极显著地提升人体对番茄红素的吸收利用。本发明的优点如下：
1）区别于以往添加植物膳食纤维的香肠，本发明提出将番茄和马齿苋按照科学比例混合，并通过渗透预处理和真空微波干燥技术，缩短干燥时间、降低干燥温度，并减少与氧气的接触。所制得的混合果蔬粉相对于单一果蔬粉具有更高的持水性和持油性，且番茄红素、欧米伽3-脂肪酸等活性成分的保存率较高。
2）复合果蔬粉的添加降低了香肠制品中脂肪的含量，提供了人体所需的膳食纤维，有利于脂肪在体内的吸附和排除；果蔬粉中的生物活性物质具有良好的抗氧化和抑菌效果，可替代亚硝酸盐的使用。
3）香肠中的油脂可以显著提升复合果蔬粉中的脂溶性番茄红素在人体中的吸收与利用效率，且马齿苋中的欧米伽3-脂肪酸能促进人体肝脏对脂肪的分解代谢。
4）本发明制备的复合果蔬的低脂香肠，为番茄和马齿苋的精深加工提供一条新的途径，同时也为市场提供一个更加健康营养的香肠新产品，并且制备技术简便，可实现产业化生产。
具体实施方式
为了进一步阐明本发明而不是限制本发明，以下结合实施例加以说明。
实施例一：一种复合果蔬的低脂香肠的制备方法，包括以下步骤：
（1）番茄和马齿苋的预处理：选取新鲜番茄，去蒂，清洗，在番茄表皮上用针均匀扎20个孔；按质量百分率为：50%蔗糖、10%食盐，其余为水的配比，配制渗透液；将表皮扎孔的番茄按固液比为1:10，于50℃水浴渗透4小时后，晾干、切碎，制成番茄丁，备用；选取新鲜马齿苋，去根，清洗，在100℃沸水中焯20秒后，捞出沥干水分，切成细末，晾干，制成马齿苋细末，备用；
（2）复合果蔬粉的制备：将步骤（1）的番茄丁和马齿苋细末，按质量配比为2~3︰1混合，并在微波功率2kW、真空度-70 kPa的条件下干燥处理15 min；然后，在-20℃低温下预冷12h后，超微粉碎，并过100目筛，制得复合果蔬粉；
按质量配比为2~3︰1的比例将番茄丁和马齿苋细末混合，制得的复合果蔬粉中的总膳食纤维含量约占70%，其中可溶性膳食纤维比例达到30%以上，具有最佳的持水、持油效果，能有效替代脂肪，并保证有足够的番茄红素为香肠着色。该制备过程没有长时间的高温处理，较好地保留了番茄与马齿苋中的生物活性物质。
（3）香肠馅料的调配：按质量份数，取瘦肉70份、肥肉脂肪15份，洗净并搅碎，得碎肉；另取魔芋粉2份、配料5份，与碎肉混匀，并于4℃腌制不少于2小时，获得肉泥；取复合果蔬粉8份作为脂肪的替代品，与肉泥混合，搅拌均匀，得到香肠肉馅；所述配料的质量配比如下：盐40份、糖15份、五香粉10份、酱油20份、白酒15份；
传统香肠中的脂肪含量为30%，利用本发明的方法制得的香肠肉馅中脂肪含量仅为15%，主要是用复合果蔬粉及少量的魔芋粉替代脂肪，可保持传统香肠的口感，并显著提升了其健康功效。
（4）香肠的制备：将肠衣洗净并浸泡2小时后，取步骤（3）的香肠馅灌肠，干燥，并蒸煮、冷却，制得复合果蔬低脂香肠，4℃低温保存。
实施例二：一种复合果蔬的低脂香肠及其制备方法，包括以下步骤：
（1）番茄和马齿苋的预处理：选取新鲜番茄，去蒂，清洗，在番茄表皮上用针均匀扎25个孔；按质量百分率为：60%蔗糖、10%食盐，其余为水的配比，配制渗透液；将表皮扎孔的番茄按固液比为1:10，于60℃水浴渗透4小时后，晾干、切碎，制成番茄丁，备用。选取新鲜马齿苋，去根，清洗，在100℃沸水中焯30秒后，捞出沥干水分，切成细末，晾干，制成马齿苋细末，备用。
（2）复合果蔬粉的制备：将步骤（1）的番茄丁和马齿苋细末混合，并在微波功率3kW、真空度-60 kPa的条件下干燥处理10 min；然后，在-20℃低温下预冷12h后，超微粉碎，并过120目筛，制得复合果蔬粉；
（3）香肠馅料的调配：按质量份数，取瘦肉65份、肥肉脂肪15份，洗净并搅碎，得碎肉；另取魔芋粉2份、配料5份，与碎肉混匀，并在4℃腌制不少于2小时，获得肉泥；取复合果蔬粉13份作为脂肪的替代品，与肉泥混合，搅拌均匀，得到香肠肉馅；所述配料的质量配比如下：盐50份、糖10份、五香粉10份、酱油15份、白酒15份；
（4）香肠的制备：将肠衣洗净并浸泡2小时后，取步骤（3）的香肠馅灌肠，干燥、蒸煮、冷却，制得复合果蔬低脂香肠，4℃低温保存。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (6)
1.一种复合果蔬低脂香肠的制备方法，其特征在于制备步骤如下：
（1）番茄和马齿苋的预处理：选取新鲜番茄，去蒂，清洗，在番茄表皮上用针均匀扎20~40个孔；按质量百分率为：35%~55%蔗糖、8%~16%食盐，其余为水的配比，配制渗透液；将表皮扎孔的番茄按固液比为1:8~10，于40~50℃水浴渗透4~6小时后，晾干、切碎，制成番茄丁，备用；选取新鲜马齿苋，去根，清洗，在100℃沸水中焯20~30秒后，捞出沥干水分，切成细末，晾干，制成马齿苋细末，备用；
（2）复合果蔬粉的制备：将步骤（1）的番茄丁和马齿苋细末混合，在微波功率1~3 kW、真空度-60~-80 kPa的条件下干燥处理10~16 min；然后，在-20℃低温下预冷12h后，超微粉碎，并过120目筛，制得复合果蔬粉；
（3）香肠馅料的调配：按质量份数，取瘦肉58~72份、肥肉脂肪12~18份，洗净并搅碎，得碎肉；另取魔芋粉1~2份、配料4~6份，与碎肉混匀，并于4℃腌制不少于2小时，制成肉泥；取复合果蔬粉8~15份，与肉泥混合，搅拌均匀，得到香肠肉馅；所述配料的质量配比如下：盐30~50份、糖10~15份、五香粉10~15份、酱油10~20份、白酒10~20份；
（4）香肠的制备：将肠衣洗净并浸泡2~3小时后，取步骤（3）的香肠肉馅灌肠，干燥、蒸煮、冷却，制得复合果蔬的低脂香肠， 4℃低温保存。
2.根据权利要求1所述的一种复合果蔬低脂香肠的制备方法，其特征在于步骤（2）中所述番茄丁和马齿苋细末混合的最佳质量配比为2~3︰1。
3.根据权利要求1所述的一种复合果蔬低脂香肠的制备方法，其特征在于步骤（2）所述的微波干燥处理：微波功率2kW、真空度-70 kPa、干燥处理15min。
4.根据权利要求1所述的一种复合果蔬低脂香肠的制备方法，其特征在于步骤（3）所述的香肠馅料调配：按质量份数，取瘦肉65份、肥肉脂肪15份，洗净并搅碎，得碎肉；另取魔芋粉2份、配料5份，与碎肉混匀，并于4℃腌制不少于2小时，获得肉泥；取复合果蔬粉8份作为脂肪的替代品，与肉泥混合，搅拌均匀，得到香肠肉馅。
5.根据权利要求1所述的一种复合果蔬低脂香肠的制备方法，其特征在于步骤（3）所述配料的质量配比如下：盐40份、糖15份、五香粉10份、酱油20份、白酒15份。
6.由权利要求1-5所述的任一方法制备的复合果蔬低脂香肠。
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