CN109169942A - A kind of sweet potato vegetarian diet intestines and its preparation process - Google Patents
A kind of sweet potato vegetarian diet intestines and its preparation process Download PDFInfo
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- CN109169942A CN109169942A CN201811250442.6A CN201811250442A CN109169942A CN 109169942 A CN109169942 A CN 109169942A CN 201811250442 A CN201811250442 A CN 201811250442A CN 109169942 A CN109169942 A CN 109169942A
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- sweet potato
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- intestines
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- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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Abstract
The invention discloses a kind of sweet potato element intestines and preparation method thereof, agitator is added in peeling baked batata, when speed to be mixed is up to 100 ~ 300r/min, cornstarch, glutinous rice flour, soybean protein isolate, white granulated sugar, dilute cream, emulsifier is added and persistently stirs 5min, obtains mixed material a；Composite edible glue, composite phosphate are then added to the water mixing, poured into mixed material a, revolving speed is adjusted to 500 ~ 900r/min, persistently stirs 5 ~ 20min, obtain mixed material b；Then got product after cooking aging, bowel lavage, three-stage heating sterilization, cooling, exhibition wrinkle after sealing.The present invention has both the distinctive flavor of nutritive peculiarity, bioactivity and sweet potato and color of sweet potato itself using sweet potato as raw material, and sweet potato content is high in sweet potato vegetarian diet intestines, sweet potato peculiar taste is strong, chewiness is good, institutional framework is complete, texture is uniform.
Description
Technical field
The present invention relates to a kind of method for producing of food, and in particular to a kind of preparation method of sweet potato vegetarian diet intestines belongs to
In vegetarian diet intestines based article manufacture field.
Background technique
Sweet potato (Ipomoea batatasLam) belong to Convolvulaceae (Convolvulaceae), sweet potato genus, be 1 year a kind of
Or perennial sprawling herbs also known as sweet potato, pachyrhizus, sweet potato, sweet potato, sweet potato etc., be the main cultivating and growing crops in China it
One.Nutrient sweet potato is abundant, such as starch, soluble sugar, carrotene, flavonoids, anthocyanidin, crude protein, vitamin, and sweet potato
Middle protein composition is more reasonable, it is necessary to which amino acid content is high, and the lysine content of shortage is especially compared in Cereals based food
It is higher, therefore sweet potato is known as nutritionally balanced food by nutrition expert, and the foodstuff praised highly in recent years by vegetarian it
One.Sweet potato eats crisp sweet tea raw, can replace fruit；Prepared food is sweet soft.It can both make staple food, can also work as vegetables.It steams, boil, decoct, fry,
Eating method is numerous, cooks once dab hand, can also become delicacies on seat, can also be processed, be produced into sweet potato product.
In recent years, snack food industry in China's rapidly develops, and traditional staple food Leisure orchards are become the tendency of the day.It is with sweet potato
The snack food type of raw material is less, and the dilated food mainly based on extruding based food, but currently on the market is with fried type
Main, fried-popping food fat content is high, and a large amount of nutriment is destroyed in process, is unfavorable for the health of human body,
And huge loss is caused to sweet potato peculiar taste.With convenient, health, deliciousness for theory, and using sweet potato as primary raw material
Snack food is required for market.For this purpose, some researchers are attempted, disclosed report has:
CN104905175A discloses a kind of processing method of tea flavour dried sweet potato, which is made sweet potato for fresh sweet potato pre-treatment
Item is proportionally added into tealeaves, tea polyphenols, theaflavin, beta carotene, edible ethanol, edible white vinegar and water, in 60 ~ 80 DEG C of ultrasounds
10 ~ 15min of blanching, drains, and by steam treatment twice and vacuum drying treatment twice, finally passes through ultraviolet-sterilization, packaging, i.e.,
Obtain the tea flavour dried sweet potato.Although the extended shelf-life of sweet potato product can effectively prevent dried sweet potato color brown stain by the invention,
But used complex process, it is excessively high to equipment requirement, it needs accurately to control the parameter in production process, it is difficult to industry engineering
Metaplasia produces, and loses sweet potato peculiar taste.
CN108094469A discloses a kind of processing method of sweet potato cake, which includes: 10 ~ 85 parts of sweet potato, orange peel 5
~ 20 parts, 1 ~ 10 part of honey, 10 ~ 20 parts of flavor material, 10 ~ 20 parts of egg, the technique obtain sweet potato after sweet potato is carried out pre-treatment
Mud, sweet potato mash, which is added to, in the egg liquid after stirring, will obtain mixed liquor, then the orange peel water for heating 2h is added to mixed liquor
In, it stirs and evenly mixs, then obtains sweet potato cake by press mold, baking.Although the invention preservative free, no added, the product
Do not have the peculiar taste of sweet potato, and storage time is short, it is perishable.
It is well known that ham sausage in the market is mostly using poultry, poultry as raw material, preparation method is by stripping and slicing or slitting
Meat it is marinated, through Minced Steak, chopping and mixing, filling, boiling, the cooling ham class cooked meat product being made.This kind of meat system fire
The problem of leg intestines are in terms of quality and safety and sanitation mainly by food additives such as nitrite, composite phosphates using exceeded and
It is caused, such issues that could not thoroughly solve always.In addition, meat ham sausage cholesterol level is high, vitamin content is relatively
Few, this is difficult to receive for the crowd or vegetarian that pursue health.
Although also there is selling for vegetarian diet ham sausage in the market, due to the reason of ingredient and technique, elasticity and chewing
Property cannot ensure always.
Currently, in the market without a using sweet potato as the vegetarian diet intestines class snack food of raw material.
Summary of the invention
The purpose of the present invention is in view of the above deficiencies, one of technical problem to be solved is to provide a kind of sweet potato vegetarian diet
Intestines have both the distinctive flavor of nutritive peculiarity, bioactivity and sweet potato and color of sweet potato itself, sweet potato using sweet potato as raw material
Potato content is high in vegetarian diet intestines, sweet potato peculiar taste is strong, chewiness is good, institutional framework is complete, texture is uniform.
The second technical problem to be solved by the present invention is to provide the preparation method of above-mentioned sweet potato vegetarian diet intestines.
A kind of sweet potato vegetarian diet intestines provided by the present invention include following components by weight:
60 ~ 90 parts of fresh sweet potato
15 ~ 30 parts of cornstarch
2 ~ 10 parts of glutinous rice flour
6 ~ 15 parts of soybean protein isolate
5 ~ 15 parts of water
1 ~ 5 part of white granulated sugar
3 ~ 10 parts of dilute cream
0.1 ~ 0.5 part of composite edible glue
0.1 ~ 0.5 part of emulsifier
0.1 ~ 0.5 part of composite phosphate.
Further, the sweet potato vegetarian diet intestines, are made of the raw material of following weight:
65 ~ 75 parts of fresh sweet potato
15 ~ 20 parts of cornstarch
2 ~ 4 parts of glutinous rice flour
7 ~ 10 parts of soybean protein isolate
5 ~ 10 parts of water
1 ~ 3 part of white granulated sugar
3 ~ 6 parts of dilute cream
0.15 ~ 0.2 part of composite edible glue
0.15 ~ 0.2 part of emulsifier
0.15 ~ 0.2 part of composite phosphate.
Further, the sweet potato is sweet potato, sweet potato, purple sweet potato, any one in twelve month yam.
Further, the composite edible glue be kappa-carrageenan, xanthan gum, konjac glucomannan with the mass ratio of 3:2:1 compounding and
At.3 kinds of gel monomers are polysaccharide, and anionic property sulfate group contained in polysaccharide molecule structure can be with free water
Additional hydrogen bond water absorption rate is formed up to 1:40 ~ 1:50.Due to the synergistic function of monomer edible glue, so that compounding edible glue
More moisture are can absorb in forming gel process, water absorption rate is up to 95% or more, thus firmly by the free moisture of addition
" latching ".
Further, the composite phosphate is sodium tripolyphosphate, sodium metaphosphate, sodium pyrophosphate with the mass ratio of 4:3:3
It compounds.Phosphate and soluble metallic salt form complex salt, serve between glucose group " bridge formation ", promote starch point
Son crosslinking, keeps viscoplasticity, keeps product chewiness tasty and refreshing.In addition, the characteristic of phosphate chelated metal ions can prevent metal ion
Precipitating and caused by product appearance it is coarse, meanwhile, phosphate can also form colloid with natural organic matter pectin, protein etc., from
And keep product surface smooth, it is fine and smooth.
Further, emulsifier is or mixtures thereof one of soybean lecithin, glycerin monostearate and sucrose ester.Institute
Sucrose ester is stated, is the esters of sucrose and edible fatty acid.Using sucrose ~ OH base as hydrophilic group, the carbon chain moiety of fatty acid is parent
A kind of emulsifier of oil base.Because there is eight ~ OH base on sucrose, therefore 1 ~ 8 fatty acid can be connect, fatty acid used have stearic acid,
The higher fatty acids such as palmitinic acid, oleic acid (product is powdered), also having the lower fatty acids such as acetic acid, isobutyric acid, (product is sticky
Resin-like).As commodity, mainly sucrose and stearic acid, the monoesters of palmitinic acid and oleic acid, dibasic acid esters and three esters and theirs is mixed
Close ester.
Further, a kind of preparation method of sweet potato vegetarian diet intestines the following steps are included:
(1) it cures: weighing fresh sweet potato by above-mentioned formula and be put in container, carry out maturation process, after the completion of curing, obtain
Cured sweet is spare.
(2) it removes the peel: ripe sweet potato being removed the peel, cured sweet is weighed according to above-mentioned formula and is added in agitator.
(3) stir and evenly mix: by above-mentioned formula weigh cornstarch, soybean protein isolate, glutinous rice flour, emulsifier, white granulated sugar,
Each material is added in agitator when low whipping speed is 100 ~ 300r/min, is stirred for 5min, mixed by dilute cream
Material a.It is added in 5 ~ 10 parts of water by the weighed composite edible glue of above-mentioned formula, composite phosphate, is stirred and evenly mixed with glass bar
After be added in mixed material a, then revolving speed is increased to 500 ~ 900r/min, stirs 5 ~ 20min, obtain mixed material b.
(4) cooking aging: mixed material b is put into iron bowl tool, and sealing cures mixed material b every steam cooker,
Time is 10 ~ 25min.
(5) bowel lavage: the material after curing is added in clipper hopper, is tied after being circulated into PVDC casing with sausage filler
It pricks, it is about 30 ~ 32g that every weight, which is made, in quantitative bowel lavage molding, and a length of 13 ~ 13.5cm, diameter is the cylindrical body of 1.5 ~ 1.7cm.
(6) three-stage heating sterilization: the neat row three-stage heating in retort that is put into of canned product is sterilized, is killed
It is cooling that cold water is placed in after bacterium, out 40 ~ 50 DEG C of pot temperature.
(7) exhibition wrinkle: slightly having shrinkage phenomenon by sterilization, product after cooling, and the product that will be cooled to room temperature is neat
It is put into steamer, with 10 ~ 20min of steamed, takes out, obtain finished product after natural cooling.
Further, ageing method can be to bake curing in the step (1): it is 200 ~ 250 DEG C that sweet potato, which is placed in excessive internal heat,
30 ~ 60min of curing is baked in the oven that the fire in a stove before fuel is added is 200 ~ 230 DEG C；It can also be steam cure: be placed in steam cure 30 in steamer
~60min。
Further, three-stage heating sterilization are as follows: 5 ~ 10min is sterilized first at 80 DEG C, then in 95 DEG C,
10 ~ 15min is sterilized under 0.15Mpa, and 30 ~ 40min is finally sterilized under 112 DEG C, 0.24Mpa.
Sweet potato vegetarian diet intestines provided by the invention, cylindrical form, surface is smooth, and texture is uniform, and sweet potato is with rich flavor.It is aobvious
So, the common function additive of other this fields can also be added in the present invention to realize respective function, such as can be with
Selectivity addition edible pigment, food seasoning etc..
The present invention has the advantages that compared with existing product and technology
1, due to the present invention with " convenient, health, delicious " for theory, there is instant and trophism, can satisfy various crowds,
It is particularly suitable for old man, children, vegetarian and is busy with work and the crowds such as the worker having a meal that have no time, this product is not only
Also it can facilitate material benefit as food of allaying one's hunger as snack food.Do not find sweet potato vegetarian diet intestines Related product also on the market,
The vacancy in market is filled up, product has competitiveness, there is vast market prospect.
2, due in sweet potato vegetarian diet intestines provided by the invention potato content it is very high, technique with rationally, therefore, the sense of product
Official's property is good, has the dense distinctive flavor of sweet potato.It is eaten with most of currently on the market by the leisure of raw material of sweet potato
Product, sweet potato class snack food provided by the invention have significant nutritive peculiarity and bioactivity.
3, the present invention for the chewiness of vegetarian diet intestines in the market, texture is poor the problems such as, developing improves vegetarian diet intestines chewiness
With the formula and technology of texture.Due to selecting soybean protein isolate, composite edible glue (κ-in sweet potato vegetarian diet intestines provided by the invention
Carragheen: xanthan gum: konjac glucomannan=3:2:1), using their gelation and thickening power, it is collectively formed surely with water and dilute cream
Fixed gel housing construction assigns the special rubber texture characteristic of product, makes product tissue tight, flexible, and mouthfeel level is obvious,
Bring consumption experience more abundant.Present invention employs three-stage heat up process for sterilizing, the innovation bactericidal effect of this technique with
Contradiction between products'texture, since three-stage heating process for sterilizing has the slow of a heating compared to conventional high temperature high pressure sterilization
Journey is broken through, gel housing construction can be made to have stronger water-retaining property and cohesion, is obviously improved the elasticity and nozzle of sweet potato vegetarian diet intestines
Sense is chewed, keeps products'texture more preferable.
4, due to auxiliary materials such as present invention addition composite edible glue, composite phosphate, emulsifier, soybean protein isolates, by it
Mix after, have stronger emulsibility, be mutually mixed dilute cream enough with water energy, form fully decentralized emulsion.It is above-mentioned
Auxiliary material can be in conjunction with the polar hydroxyl groups in starch molecule, and making amylose, dissolubility reduces in water, between reduction starch molecule
It is close, make the crystallite beam of starch be difficult to be formed, effectively slow down the aging speed of starch molecule, extends the shelf-life of product.
5, there is high application value due to present invention addition dilute cream, is a kind of to separate skimmed milk from cow's milk
The O/W type emulsion obtained after out.The addition of dilute cream, while can so that product chewiness is significantly promoted, has founding sense
With lubrication product internal component, the glossy and satisfactory appearance of product is also assigned.Most importantly since grease is wrapped in
Starch molecule surface, can further block close to each other between starch molecule, reduce the formation of hydrogen bond, effectively prevent from producing
The aging of product extends shelf life of products.
6, due to ensure that the integrality of product and intestines body are full present invention employs the technology of cooking aging and exhibition wrinkle
Degree.The vegetarian diet intestines integrality for not using cooking aging and opening up the production of wrinkle technology is poor, and intestines body is not full, and institutional framework is uneven,
There is shrinkage phenomenon.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that the present embodiment is served only for
Invention is further explained, should not be understood as limiting the scope of the invention, the person skilled in the art in the field
Some nonessential modifications and adaptations can be made according to the content of aforementioned present invention.
Embodiment 1
A kind of sweet potato vegetarian diet intestines
(1) it cures: weighing the fresh sweet potato of 80kg and be put in container, carry out maturation process, after the completion of curing, must cure red
Potato is spare.
(2) it removes the peel: ripe sweet potato is removed the peel, weigh curing sweet potato according to above-mentioned formula and be added in agitator.
(3) it stirs and evenly mixs: it is mono- stearic to weigh 20kg cornstarch, 10kg soybean protein isolate, 3kg glutinous rice flour, 0.18kg
Each material is added in agitator by acid glyceride, 2kg white granulated sugar, 4kg dilute cream when low whipping speed is 150r/min,
It is stirred for 5min, obtains mixed material a.By uniformly mixed 0.09kg kappa-carrageenan, 0.06kg xanthan gum, 0.03kg konjac glucomannan
10kg water is added to the 0.072kg sodium tripolyphosphate, 0.054kg sodium metaphosphate, 0.054kg sodium pyrophosphate being equally uniformly mixed
In, it is added to after being stirred and evenly mixed with glass bar in mixed material a, then revolving speed is increased to 800r/min, stirs 10min, obtain
Mixed material b.
(4) cooking aging: mixed material b is put into iron bowl tool, and sealing cures mixed material b every steam cooker,
Time is 10 ~ 25min.
(5) bowel lavage: the material after curing is added in clipper hopper, is tied after being circulated into PVDC casing with sausage filler
It pricks, it is about 30g that every weight, which is made, in quantitative bowel lavage molding, and a length of 13.5cm, diameter is the cylindrical body of 1.7cm.
(6) three-stage heating sterilization: canned product being put into retort neatly is sterilized at 80 DEG C first
10min then sterilizes 10min under 95 DEG C, 0.15Mpa, finally sterilizes 30min under 112 DEG C, 0.24Mpa, slowly enters cool
Water is cooled down, out 40 DEG C of pot temperature
(7) exhibition wrinkle: will be cooled to room temperature product it is neat be put into steamer, with steamed 10, take out, obtained after natural cooling
Finished product.
Through examining, its good forming effect of product obtained by the present embodiment, the hardness of product, elasticity and texture are excellent,
Product sweet potato peculiar taste is strong, there is founding sense when edible.
Embodiment 2
A kind of sweet potato vegetarian diet intestines
Preparation process is with embodiment 1, and only sweet potato vegetarian diet intestines are made of the raw material of following quality:
Fresh sweet potato 70kg
Cornstarch 17kg
Glutinous rice flour 2kg
Soybean protein isolate 8kg
Water 6kg
1 part of white granulated sugar
Dilute cream 5kg
Composite edible glue (kappa-carrageenan 0.09kg, xanthan gum 0.06kg, konjac glucomannan 0.03kg)
Glycerin monostearate 0.15kg
Composite phosphate (sodium tripolyphosphate 0.06kg, 0.045 kg of sodium metaphosphate, 0.045 kg of sodium pyrophosphate).
Through examining, its good forming effect of product obtained by the present embodiment, the hardness of product, elasticity and texture are excellent,
Product sweet potato peculiar taste is strong, there is founding sense when edible.
Comparative example 1(does not use three-stage heating process for sterilizing for embodiment 1, only with normal sterile technique)
A kind of sweet potato vegetarian diet intestines
(1) it cures: weighing the fresh sweet potato of 80kg and be put in container, carry out maturation process, after the completion of curing, must cure red
Potato is spare.
(2) it removes the peel: ripe sweet potato is removed the peel, weigh curing sweet potato according to above-mentioned formula and be added in agitator.
(3) it stirs and evenly mixs: it is mono- stearic to weigh 20kg cornstarch, 10kg soybean protein isolate, 3kg glutinous rice flour, 0.18kg
Each material is added in agitator by acid glyceride, 2kg white granulated sugar, 4kg dilute cream when low whipping speed is 150r/min,
It is stirred for 5min, obtains mixed material a.By uniformly mixed 0.09kg kappa-carrageenan, 0.06kg xanthan gum, 0.03kg konjac glucomannan
10kg water is added to the 0.072kg sodium tripolyphosphate, 0.054kg sodium metaphosphate, 0.054kg sodium pyrophosphate being equally uniformly mixed
In, it is added to after being stirred and evenly mixed with glass bar in mixed material a, then revolving speed is increased to 800r/min, stirs 10min, obtain
Mixed material b.
(4) cooking aging: mixed material b is put into iron bowl tool, and sealing cures mixed material b every steam cooker,
Time is 10 ~ 25min.
(5) bowel lavage: the material after curing is added in clipper hopper, is tied after being circulated into PVDC casing with sausage filler
It pricks, it is about 30g that every weight, which is made, in quantitative bowel lavage molding, and a length of 13.5cm, diameter is the cylindrical body of 1.7cm.
(6) heating sterilization: canned product being put into retort neatly is sterilized under 112 DEG C, 0.24Mpa
30min slowly enters cold water and is cooled down, out 40 DEG C of pot temperature
(7) exhibition wrinkle: will be cooled to room temperature product it is neat be put into steamer, with steamed 10min, take out, after natural cooling
Obtain finished product.
Comparative example 2(does not add composite edible glue, soybean protein isolate for embodiment 1)
A kind of sweet potato vegetarian diet intestines
(1) it cures: weighing the fresh sweet potato of 70kg and be put in container, carry out maturation process, after the completion of curing, must cure red
Potato is spare.
(2) it removes the peel: ripe sweet potato is removed the peel, weigh curing sweet potato according to above-mentioned formula and be added in agitator.
(3) it stirs and evenly mixs: weighing 20kg cornstarch, 3kg glutinous rice flour, 0.18kg glycerin monostearate, 2kg white sand
Each material is added in agitator when low whipping speed is 150r/min, is stirred for 5min, obtain by sugar, 4kg dilute cream
Mixed material a.Uniformly mixed 0.072kg sodium tripolyphosphate, 0.054kg sodium metaphosphate, 0.054kg sodium pyrophosphate are added to
It in 10kg water, is added to after being stirred and evenly mixed with glass bar in mixed material a, then revolving speed is increased to 800r/min, stirred
10min obtains mixed material b.
(4) cooking aging: mixed material b is put into iron bowl tool, preservative film is coverd with, is tightened with rubber band, be put into steaming
In pot, mixed material b is cured with steam, time 15min.
(5) bowel lavage: the material after curing is added in clipper hopper, is tied after being circulated into PVDC casing with sausage filler
It pricks, it is about 30g that every weight, which is made, in quantitative bowel lavage molding, and a length of 13.5cm, diameter is the cylindrical body of 1.7cm.
(6) three-stage heating sterilization: canned product being put into retort neatly is sterilized at 80 DEG C first
10min then sterilizes 10min under 95 DEG C, 0.15Mpa, finally sterilizes 30min under 112 DEG C, 0.24Mpa, slowly enters cool
Water is cooled down, out 40 DEG C of pot temperature
(7) exhibition wrinkle: will be cooled to room temperature product it is neat be put into steamer, with steamed 10min, take out, after natural cooling
Obtain finished product.
Texture analysis:
Test 1
Test material: sweet potato vegetarian diet intestines obtained by embodiment 1；Sweet potato vegetarian diet intestines obtained by comparative example 1.
Measuring method: test uses TA-XT Plus Texture instrument, chooses texture profile analysis (TPA)
Mode is measured.Φ 3.0cm × 1.0cm cylindrical samples will be taken from sweet potato vegetarian diet intestines center, be visited using P/36R cylinder
Head, each group sample parallel 6 times at room temperature.Location parameter: speed before surveying: 5.0mm/s, test speed: 2.0mm/s, it is fast after survey
5.0mm/s is spent, compression ratio: 50%, trigger force: 5g, residence time: 5s, data acquisition rate: 200pps.Test index is hard
It spends, stick poly- property elasticity and chewiness.
Influence of the different sterilization modes of table 1 to sweet potato vegetarian diet intestines molding texture
。
Power required for hardness representative is denaturalized food；Stick poly- property represent food resist the 2nd time deformation, be equivalent to the 1st time
The degree that probe pierces through；It is elastic then represent food stress deformation occurs, remove the ratio for restoring original state after external force；And it chews
Degree=hardness × sticks poly- property × elasticity, therefore chewability and hardness, to stick poly- property, elastic size related.These characteristic values can be objectively
React coagulation result of the sweet potato vegetarian diet intestines in forming process.(embodiment 1 is killed for three-stage heating sterilization as can be seen from Table 1
Bacterium method) compared to normal sterile (1 method for disinfection of comparative example) indices of sweet potato vegetarian diet intestines can be obviously improved, so that its mouth
Sense is more preferable, and products'texture is more stable.
Subjective appreciation
Test 2
Test material: sweet potato vegetarian diet intestines obtained by experimental example 1；Sweet potato vegetarian diet intestines obtained by comparative example 2.
Measuring method: trained subjective appreciation personnel 10 are chosen, it is explained before evaluation and judges requirement, product is compiled
It is supplied to valuation officer after number, requires valuation officer serious and conscientious when judging, after judging every time, is gargled with clear water, after waiting 5min, then product
Do not allow mutually to exchange when commenting next product, and judging, 3 evaluation index color separation pool, structural state and flavor aspects, each point
5 grades, totally 10 points, total score is higher to illustrate that product quality is better, and score by rules is shown in Table 2.
2 sweet potato vegetarian diet intestines sensory evaluation grade form of table
。
Influence of 3 different formulations of table to sweet potato vegetarian diet intestines sense organ
。
From table 3 this it appears that being added to sweet potato obtained by the embodiment 1 of composite edible glue and soybean protein isolate
Vegetarian diet intestines, intestines body structure is intact, and texture is uniform, and mouthfeel is well arranged, and sweet potato is with rich flavor.And it is not added with composite edible glue and big
Though sweet potato vegetarian diet intestines sweet potato obtained by the comparative example 2 of beans protein isolate is with rich flavor, free from extraneous odour does not stick to one's teeth, intestines body surface
Face out-of-flatness, texture is inhomogenous, poor flexibility, and structure also shows slightly coarse.Therefore addition composite edible glue and soybean protein isolate
The more uniform sweet potato vegetarian diet intestines of texture can be obtained.
Claims (10)
1. a kind of sweet potato element intestines, which is characterized in that the sweet potato element intestines are made of the raw material of following weight:
60 ~ 90 parts of fresh sweet potato
15 ~ 30 parts of cornstarch
2 ~ 10 parts of glutinous rice flour
6 ~ 15 parts of soybean protein isolate
5 ~ 15 parts of water
1 ~ 5 part of white granulated sugar
3 ~ 10 parts of dilute cream
0.1 ~ 0.5 part of composite edible glue
0.1 ~ 0.5 part of emulsifier
0.1 ~ 0.5 part of composite phosphate.
2. sweet potato element intestines according to claim 1, which is characterized in that the sweet potato intestines by following weight raw material system
At:
65 ~ 75 parts of fresh sweet potato
15 ~ 20 parts of cornstarch
2 ~ 4 parts of glutinous rice flour
7 ~ 10 parts of soybean protein isolate
5 ~ 10 parts of water
1 ~ 3 part of white granulated sugar
3 ~ 6 parts of dilute cream
0.15 ~ 0.2 part of composite edible glue
0.15 ~ 0.2 part of emulsifier
0.15 ~ 0.2 part of composite phosphate.
3. sweet potato element intestines according to claim 1, which is characterized in that the sweet potato is sweet potato, in sweet potato, purple sweet potato, twelve month yam
Any one.
4. sweet potato element intestines according to claim 1, which is characterized in that the composite edible glue be kappa-carrageenan, xanthan gum,
Konjac glucomannan is compounded with the mass ratio of 3:2:1.
5. sweet potato element intestines according to claim 1, which is characterized in that the composite phosphate is sodium tripolyphosphate, inclined phosphorus
Sour sodium, sodium pyrophosphate are compounded with the mass ratio of 4:3:3.
6. sweet potato element intestines according to claim 1, which is characterized in that the emulsifier is selected from soybean lecithin, monostearate
One of glyceride and sucrose ester are a variety of.
7. a kind of preparation method of sweet potato element intestines described in -6 any one according to claim 1, which is characterized in that this method includes
Following steps:
(1) it cures: weighing fresh sweet potato by above-mentioned formula and be put in container, carry out maturation process, after the completion of curing, obtain
Cured sweet is spare；
(2) it removes the peel: ripe sweet potato being removed the peel, cured sweet is weighed according to above-mentioned formula and is added in agitator；
(3) it stirs and evenly mixs: weighing cornstarch, soybean protein isolate, glutinous rice flour, emulsifier, white granulated sugar, dilute milk by above-mentioned formula
Each material is added in agitator when low whipping speed is 100 ~ 300r/min, is stirred for 5min, obtain mixed material by oil
a；
It is added in 5 ~ 10 parts of water by the weighed composite edible glue of above-mentioned formula, composite phosphate, after being stirred and evenly mixed with glass bar
It is added in mixed material a, then revolving speed is increased to 500 ~ 900r/min, stir 5 ~ 20min, obtain mixed material b；
(4) cooking aging: mixed material b is put into iron bowl tool, sealing cures mixed material b, the time every steam cooker
For 10 ~ 25min；
(5) bowel lavage: the material after curing is added in clipper hopper, is ligatured after being circulated into PVDC casing with sausage filler, fixed
It is about 30 ~ 32g that every weight, which is made, in amount bowel lavage molding, and a length of 13 ~ 13.5cm, diameter is the cylindrical body of 1.5 ~ 1.7cm；
(6) three-stage heating sterilization: the neat row three-stage heating in retort that is put into of canned product is sterilized, sterilization knot
It is cooling that cold water is placed in after beam, out 40 ~ 50 DEG C of pot temperature；
(7) exhibition wrinkle: slightly having shrinkage phenomenon by sterilization, product after cooling, and the product that will be cooled to room temperature neat is put into
In steamer, with 10 ~ 20min of steamed, takes out, obtain finished product after natural cooling.
8. preparation method according to claim 7, which is characterized in that ageing method is to bake curing in the step (1):
It is 200 ~ 250 DEG C that sweet potato, which is placed in excessive internal heat, bakes 30 ~ 60min of curing in the oven that the fire in a stove before fuel is added is 200 ~ 230 DEG C；Or steam cure: it sets
30 ~ 60min of steam cure in steamer.
9. preparation method according to claim 7, which is characterized in that the three-stage heating sterilization are as follows: first in 80 DEG C
5 ~ 10min of lower sterilization, then under 95 DEG C, 0.15Mpa sterilize 10 ~ 15min, finally under 112 DEG C, 0.24Mpa sterilization 30 ~
40min。
10. a kind of sweet potato element intestines according to obtained by claim 7 ~ 9 any preparation method.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226723A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | A kind of quick-frozen sweet potato pill of hypoglycemia patient and preparation method thereof |
| CN113424934A (en) * | 2021-05-06 | 2021-09-24 | 河南隆霄生物科技有限公司 | Purple sweet potato sausage and preparation method thereof |
| CN116508962A (en) * | 2023-03-20 | 2023-08-01 | 新川蒲食品科技(南充)有限公司 | Vegetable sausage and preparation method thereof |
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| CN1144621A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Egg-milk-potato sausage |
| CN1242165A (en) * | 1999-08-18 | 2000-01-26 | 谈成 | Potato sausage |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN107149109A (en) * | 2017-06-09 | 2017-09-12 | 贵州省生物技术研究所 | Instant type potato vegetarian diet intestines and its production method |
| CN108124976A (en) * | 2017-12-30 | 2018-06-08 | 山东万得福实业集团有限公司 | A kind of instant soybean protein element intestines and preparation method thereof |
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| CN1144621A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Egg-milk-potato sausage |
| CN1242165A (en) * | 1999-08-18 | 2000-01-26 | 谈成 | Potato sausage |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN107149109A (en) * | 2017-06-09 | 2017-09-12 | 贵州省生物技术研究所 | Instant type potato vegetarian diet intestines and its production method |
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|---|---|---|---|---|
| CN110226723A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | A kind of quick-frozen sweet potato pill of hypoglycemia patient and preparation method thereof |
| CN113424934A (en) * | 2021-05-06 | 2021-09-24 | 河南隆霄生物科技有限公司 | Purple sweet potato sausage and preparation method thereof |
| CN116508962A (en) * | 2023-03-20 | 2023-08-01 | 新川蒲食品科技(南充)有限公司 | Vegetable sausage and preparation method thereof |
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Application publication date: 20190111 |