CN108112894A - 含有竹笋膳食纤维的香肠及其制备方法和应用 - Google Patents
含有竹笋膳食纤维的香肠及其制备方法和应用 Download PDFInfo
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Abstract
本发明公开了含有竹笋膳食纤维的香肠及其制备方法和用途,所述香肠中含有竹笋膳食纤维。本发明旨在将竹笋与肉/腊肉以竹笋香肠的形式设计为一体,以增加消费者的方便。竹笋特有的低脂、低热、高纤维的特点,会抵消香肠肉类为主原料的高脂、高热、低纤维的不足,让人们在享受方便美食的前提下仍能保持健康。
Description
技术领域
本发明涉及一种含有竹笋膳食纤维的香肠及其制备方法。
背景技术
香肠是一种利用非常古老的食物生产和肉食保存技术的食物,将动物的肉绞碎成条状,调好味,再灌入猪或羊的小肠衣(也有用大肠衣的)制成的长圆柱体管状食品。中国的香肠有着悠久的历史,香肠的类型也有很多,著名的有江苏如皋香肠、云塔香肠、广东腊肠、四川宜宾广味香肠、山东招远香肠、湖南张家界土家腊香肠、武汉香肠、辽宁腊肠、贵州小香肠、莱芜南肠、潍坊香肠、正阳楼风干肠和江苏香肠等;按风味分,有五香香肠、玫瑰香肠、辣味香肠等,各具特色。
一般人群均可食用。儿童、孕妇、老年人、高脂血症者少食或不食,肝功能不全者不适合食用。
在以前香肠是每年过年前制作的食品,而现在一年中的任何时候都可以吃到香肠了。香肠经常是旅行者和少年儿童的最爱。
现有香肠的主要问题在于,随着生活水平的提高,人们的饮食习惯已发生了很大的变化,大中城市特别是经济比较发达的沿海城市,所吃的食物越来越精细,也正是由于食物过于精细缺乏膳食纤维(DF)而引起了各种疾病,如:便秘、糖尿病、大肠癌、肥胖症等,特别是糖尿病和肥胖症的发病率呈逐年上升之势。这些疾病不仅在老年人群中很常见,在中青年人群中也在增加,更可怕的是在少年儿童中有所上升。虽然造成这种现象的原因是多方面的,但膳食纤维摄入量的不足是其中一个重要的原因。
香肠是一种最有代表性的“精细”食物,高热、高脂,低纤维素,在从“阳春白雪”的过年食品蜕变成四季可食的“下里巴人”日常食品后,也许是造成上述疾病的“罪恶之首”。许多人贪图香肠的美味,就成了肥胖儿童、肥胖少年、高血脂/三高中年人,便秘、肠癌老人……
膳食纤维一般是指不被人体消化吸收的多糖类碳水化合物和木质素。膳食纤维被称为人类所需的“第七大营养素”,也称为“肠道清道夫”。膳食纤维由于具有较强的持水、持油能力,能螯合消化道中的胆固醇、卟啉和重金属,阻隔致癌物的产生,并促进肠的蠕动,利于废物的排出,减少有害物质的吸收,因此膳食纤维愈来愈受到人们的重视。在欧美、日本等发达国家目前高纤维食品非常盛行。
国际相关组织推荐的膳食纤维素日摄入量:
美国防癌协会推荐标准:每人每天30~40克;
欧洲共同体食品科学委员会推荐标准:每人每天30克。
世界粮农组织建议正常人群摄入量:每人27克/日。
中国营养学会提出中国居民摄入的食物纤维量及范围:
低能量饮食1800kcal为25g/天;
中等能量饮食2400kcal为30g/天;
高能量饮食2800kcal为35g/天。
香肠的“原罪”正在于其缺乏纤维素或者说缺乏膳食纤维。
因此人们在食用香肠类“精细”食品,或精米、精面,要有意补充些膳食纤维,以克服这些精细食品高脂高热低纤维素的缺点。
这对于居家消费者来说,稍显容易,但也要到菜市场费点脑筋,找到相应富含膳食纤维的食物,荤素合理搭配,才能解决这个问题。但对于偏食的少年儿童来说,问题依然存在。对于老年人来说,牙齿越来愈少,硬的食物咬不动,他们更倾向于吃软的,精细的食物。于是,膳食纤维的补充也成了问题。
而对于旅行者来说,出门在外,购买、储存都不方便,香肠就更成了方便携带、可迅速补充能量的的第一选择。补给膳食纤维的问题更是迫在眉睫/更是需要额外补充膳食纤维的重要人群。香肠是一种美味食品。但因为香肠是一种高脂肪、高蛋白、低纤维的食品,老年人(老年人、高脂血症者少食或不食,肝功能不全者)不适合多吃,注意自己身体健康和体型的青年人也不适合多吃。而全瘦肉香肠,却因口感差也不为绝大多数消费者所接受。因此需要找到一种方法,解决这个问题。
发明内容
本发明为了解决中老年人(老年人、高脂血症者,肝功能不全)不适合多吃香肠的问题,提出了一种含有竹笋膳食纤维的香肠,克服香肠高脂肪的缺点,以解决了现有技术的缺陷,达到在人们享受美味的同时,还能免除三高的威胁。
为了解决中老年人(老年人、高脂血症者,肝功能不全)不适合多吃香肠的问题,我们找到了竹笋这种低脂肪、高纤维的食品——竹笋具有助消化、防止便秘,利九窍、通血脉、化痰涎的功效。竹笋膳食纤维在抑制体重增加、改善肠道菌方面无疑是最佳的一种膳食纤维。竹笋膳食纤维最有效地抑制高脂肪食物导致的体重增加。竹笋膳食纤维可有效抑制脂肪组织的增加、脂肪细胞增大、血脂血糖的变化。此外,竹笋纤维组还可保持肠道菌多样性,大大增加了拟杆菌门细菌的丰度,这种增加的程度比其它膳食纤维都高出许多。将竹笋、竹笋膳食纤维加在香肠中,期望能改善成品香肠的全营养价值。
此外,为了解决中老年人自由基消除能力减弱、高血脂、动脉粥样硬化高发的问题,预防老年痴呆症,抗击抑郁症,防癌抗癌,我们找到了姜黄素这种多功能食品。姜黄素的主要药理作用有抗氧化、抗炎、抗凝、降脂、抗动脉粥样硬化、抗衰老消除自由基及抑制肿瘤生长等。2006年 11月,美国《关节炎与风湿病》期刊一篇文章指出,姜黄素可以防止关节肿大、关节炎,对心血管疾病、癌症等又有效。动物实验显示,姜黄素不仅能使实验鼠大脑中的淀粉样蛋白分解,还能预防这种蛋白的生成。研究人员指出,常吃富含姜黄素的食物也可能在人身上产生类似的效果,从而有助于预防老年痴呆。许多研究已证明,大脑中淀粉样蛋白大量积聚是老年痴呆发病的最主要原因之一。此前的研究曾显示,姜黄素有防止脑神经细胞损伤、改善脑神经细胞功能的作用。
而为了解决中老年人高血脂、高血压,糖尿病人高血糖的问题,肥胖症,预防胃癌肠癌,我们又找到了这种魔芋粉这种多功能食品——魔芋粉(KM)具有降脂、降糖、防癌、通便等多种功用。魔芋的主要成份是葡甘露聚糖,它不只含有人体所需的超过10种氨基酸和多种微量元素,也具有低蛋白质、低脂肪高纤维、吸水性好、膨胀率高等特性,药用功效. 具有降血脂、降血糖、降血压、减肥、美容、保健、通便及等更多的效果。
KM作为一种可溶性的膳食纤维,可在食物四周形成一种保魔芋粉护层,从而防止消化酶与食物发生作用。KM在水中可吸水膨胀(80-100倍),可以抑制食欲,产生饱腹感,使进食量下降。KM可以延缓,阻止胆固醇,单糖等营养物质的吸收,从而使脂及酸在体内的合成减少。KM有润肠,通便的功能,可以增加排便量,因此具有肠道清洗的作用。
将魔芋粉少量加在香肠中,也期望能提高这种成品香肠的功能附加值。
具体的,本发明采取的技术方案如下:
本发明提供一种含有竹笋膳食纤维的香肠,所述香肠中含有竹笋膳食纤维。
进一步,竹笋膳食纤维来源于鲜竹笋、干竹笋或竹笋粉中的一种或多种。
进一步,所述竹笋膳食纤维的添加量为香肠总重量的0.01%-20%,优选的,5%-10%。
进一步,所述香肠中含有姜黄素。
进一步,姜黄素的添加量为香肠总重量的0.1%-2%,优选的,0.2-1%。
进一步,所述香肠中含有魔芋粉。
进一步,魔芋粉的添加量为香肠总重量的0.01%-25%,优选的, 0.5%-3%。
进一步,所述香肠由以下重量份数的成分组成:猪瘦肉3000-4750份,猪肥肉250-2000份,酒50-250份,盐50-100份,糖0-400份,花椒面 0-20份,丁香粉0-20份,桂皮粉0-20份,姜黄素5-40份,甘草0-10份,大蒜25-100或蒜粉10-25份,姜20-100份或姜粉10-25份,大葱25-150 份,鸡蛋25-200份,山楂粉0-15份,竹笋膳食纤维50-500份,魔芋粉5-100 份。
本发明还提供一种上述的含有竹笋膳食纤维的香肠的制备方法,其特征在于,按比例称取原料,混匀后灌肠,排除肠内的气体,灌制好的肠,烤制时送进150-160℃的烤炉内烤制,待皮干变色时出炉;
熏制时将水烧至86-87℃时放入灌肠,煮40-50分钟,之后将灌肠取出并沥尽水,放进100-110℃的熏炉内,熏制60分钟左右,待肠衣表面变为枣红色时出炉。
本发明还提供竹笋膳食纤维在制备香肠中的应用。
与现有技术相比,本发明的有益效果是:
1)本发明根据香肠高脂肪的特点,容易给中老年人群带来三高,所以特意加入竹笋。竹笋具有低脂肪的特点,还有刮油的功能,因此可克服香肠高脂肪的缺点,在人们享受美味的同时,还能免除三高的威胁。
另外,香肠绝大部分为肉类组成,是属于低纤维食品,容易造成肠道不通畅,毒素淤积,甚至导致肠癌等病症。而竹笋具有高纤维,后者可以促进肠道蠕动,使人们排便及时,以免宿便对肠道及人身体其他部位,甚至血液,造成毒素污染。
竹笋纤维的高保湿型,保水性,可促进胃肠蠕动,降低肠内压力,减少粪便粘度,使粪便变软,利于排出。
使肠道有害菌、毒素、亦随粪便及时排出体外,以免对肠道健康造成威胁,甚至导致肠癌。
2)另外竹笋膳食纤维是竹笋制品加工过程中的三废之一。我们将竹笋膳食纤维加在香肠中,使之得到有效利用,在保护人民健康的同时,也利于环境保护。
3)本品采用的湿法制得的竹笋膳食纤维,最大程度地保留了竹笋的营养与清香,使加工得到的香肠具有竹笋特色的清香味,更容易受到消费者欢迎。
本发明的关键点在于将竹笋、竹笋膳食纤维作为香肠的成分之一,使香肠具有竹笋的香味,竹笋膳食纤维,含有鲜竹笋的几乎全部营养与清香气息,而竹笋特有的低脂、低热、高纤维的特点,会抵消香肠肉类为主原料的高脂、高热、低纤维的不足。
进一步的,现有技术中姜黄素作为一种常用的天然色素被广泛地应用在食品工业中,然后色素的添加量很低,而且没有充分利用其药理性质。本发明的姜黄素添加量较大,主要利用其保健功能:姜黄素可以使实验鼠大脑中的淀粉样蛋白分解,还能预防这种蛋白的生成。而大脑中大量淀粉样蛋白的沉积正是老年痴呆的主因,经常食用姜黄素可预防老年痴呆。
此外,姜黄素还有防治抑郁的功效,对高节奏工作的现在人来说也是防治精神疾病的有效化学物质。
因此本香肠配方中加入姜黄素,人们可因食用香肠而得到姜黄素的供给,因而预防了老年痴呆、癌症、动脉粥样硬化等。由于香肠中同时加入了竹笋,同时克服了多食香肠肥肉脂肪对中老年人及高血脂患者带来的危害。另外,由于姜黄素对金黄色葡萄球菌有较强的抗菌效果,在香肠中加入姜黄素也有利于香肠的防腐保鲜。同时,在香肠中加入姜黄素后,额外起到了护胃、保肝的作用。将使人们在食用本品香肠享受美味的同时,也有强身、轻身、健体,抵抗上述各种疾病的作用。
进一步的,将魔芋粉替代淀粉以促健康成分设计在香肠原料中,而且并兼以“粘合剂”的身份。在本品香肠中以其含有的多羟基化学结构,与肉类、竹笋纤维分子间形成氢键,提高香肠肉与竹笋、竹笋膳食纤维的团聚力,发挥防止香肠松散、防止香肠水分过多流失的作用。此外,魔芋粉还具有降血脂、降血糖、降血压、减肥、美容、保健、通便及等更多的药用功效。使人们在食用本品香肠享受美味的同时,享受清肠、轻身、防癌、降糖、降脂降压的保健作用。
具体实施方式:
下面结合具体实施例,对本发明做详细描述。
实施例1
南方腊肠口味:
猪瘦肉8斤,猪肥肉2斤,酒75g,盐100g,糖100g,花椒面10g,丁香粉10g,桂皮粉10g,姜黄素10g,甘草5g,大蒜1头(65g),姜50g,大葱一根,鸡蛋1个,10g山楂粉,干锅发笋1包(416g)(浙江耕盛堂生态农业有限公司产品)
猪肉称好后,瘦肉用绞肉机绞成薄片或条,肥肉进一步绞成小块,与上述调料拌匀。
放入竹笋500g,混匀。放置一段时间,使调料浸入肉中。
肠衣洗净泡好,套在灌肠机出口处,将浸好调料的肉条放入灌肠机中,边搅碎边灌入肠衣中,使紧实,但要避免肠衣破裂。
灌好的香肠放置一段时间使调料滋味进一步弥散,晾晒,至有香肠特有的香味散出。
实施例2
北方粉肠口味:
猪瘦肉8.5斤,猪肥肉1.5斤,酒100g,盐60g,糖100g,花椒粉 10g,丁香粉10g,桂皮粉8g,姜黄素10g,甘草8g,酒。大蒜1头(60g),姜60g,大葱一根,鸡蛋2个,8g山楂粉,竹笋膳食纤维100g(浙江耕盛堂生态农业有限公司产品),干锅发笋1包(416g)(浙江耕盛堂生态农业有限公司产品)
加入1小包魔芋粉(25g)。混匀,分别灌肠,排除肠内的气体。加工方法:
1)灌制好的肠穿杆后,送进150-160℃的烤炉内烤制,待皮干变色时即可出炉;
2)将水烧至86-87℃时放入灌肠,煮40-50分钟,之后将灌肠取出并沥尽水,放进100-110℃的熏炉内,熏制60分钟左右,待肠衣表面变为枣红色时即可出炉。
以上所述仅为本发明的优选实施例,并非因此即限制本发明的专利保护范围,凡是运用本发明说明书内容所作的等效结构变换,直接或间接运用在其他相关的技术领域,均同理包括在本发明的保护范围内。
Claims (10)
1.含有竹笋膳食纤维的香肠,其特征在于,所述香肠中含有竹笋膳食纤维。
2.如权利要求1所述的含有竹笋膳食纤维的香肠,其特征在于,竹笋膳食纤维来源于鲜竹笋、干竹笋或竹笋粉中的一种或多种。
3.如权利要求1所述的含有竹笋膳食纤维的香肠,其特征在于,所述竹笋膳食纤维的添加量为香肠总重量的0.01%-10%。
4.如权利要求1所述的含有竹笋膳食纤维的香肠,其特征在于,所述香肠中含有姜黄素。
5.如权利要求4所述的含有竹笋膳食纤维的香肠,其特征在于,姜黄素的添加量为香肠总重量的0.1%-2%。
6.如权利要求1所述的含有竹笋膳食纤维的香肠,其特征在于,所述香肠中含有魔芋粉。
7.如权利要求6所述的含有竹笋膳食纤维的香肠,其特征在于,魔芋粉的添加量为香肠总重量的0.01%-10%。
8.如权利要求1所述的含有竹笋膳食纤维的香肠,其特征在于,所述香肠由以下重量份数的成分组成:猪瘦肉3000-4750份,猪肥肉250-2000份,酒50-250份,盐50-100份,糖0-400份,花椒面0-20份,丁香粉0-20份,桂皮粉0-20份,姜黄素5-40份,甘草0-10份,大蒜25-100或蒜粉10-25份,姜20-100份或姜粉10-25份,大葱25-150份,鸡蛋25-200份,山楂粉0-15份,竹笋膳食纤维50-500份,魔芋粉5-100份。
9.一种如权利要求1-8所述的含有竹笋膳食纤维的香肠的制备方法,其特征在于,按比例称取原料,混匀后灌肠,排除肠内的气体,灌制好的肠,烤制时送进150-160℃的烤炉内烤制,待皮干变色时出炉;
熏制时将水烧至86-87℃时放入灌肠,煮40-50分钟,之后将灌肠取出并沥尽水,放进100-110℃的熏炉内,熏制60分钟,待肠衣表面变为枣红色时出炉。
10.竹笋膳食纤维在制备香肠中的应用。
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