CN109567143A - Lactalbumin-fire sesame oil plural gel and its application in Sa rummy Fermented Sausages - Google Patents

Lactalbumin-fire sesame oil plural gel and its application in Sa rummy Fermented Sausages Download PDF

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Publication number
CN109567143A
CN109567143A CN201811339122.8A CN201811339122A CN109567143A CN 109567143 A CN109567143 A CN 109567143A CN 201811339122 A CN201811339122 A CN 201811339122A CN 109567143 A CN109567143 A CN 109567143A
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Prior art keywords
sesame oil
lactalbumin
plural gel
fire sesame
fire
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CN201811339122.8A
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刘安军
孟凡奇
纪海玉
董晓丹
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Tianjin University of Science and Technology
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Tianjin University of Science and Technology
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Publication of CN109567143A publication Critical patent/CN109567143A/en
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
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  • Molecular Biology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a kind of lactalbumin-fire sesame oil plural gel, component and mass percentages are as follows: lactalbumin 10~15%；Konjac glucomannan 1~2%；Fiery sesame oil 5~15%；CaCl20.05~0.08%；Surplus is water.The invention further relates to the preparation method of the plural gel and its applications in Sa rummy Fermented Sausages.Lactalbumin prepared by the present invention-fire sesame oil plural gel can be improved the redness and color of sausage, increase the hardness of sausage.

Description

Lactalbumin-fire sesame oil plural gel and its application in Sa rummy Fermented Sausages
Technical field
The invention belongs to field of food, are related to Sa rummy Fermented Sausages, especially a kind of lactalbumin-fire sesame oil plural gel And its application in Sa rummy Fermented Sausages.
Background technique
Sa rummy ferment sausage originates in Europe, is a kind of half dry fermented through cold fermentation.Sa rummy is generally not By any cooking techniques, it is only necessary to fermentation and air-dried, coarse mouthfeel, it is slightly general dry.What is studied herein is a kind of Italy Dry fermented is liked due to its unique flavor, easy to carry and shelf stable by people.Sa rummy is by ox Meat, pork, pig fat meat and spice are made.Mouthfeel meta-acid and slightly salty.The selected raw meat of Sa rummy, blend, flavoring it is pungent Fermentation phase, maturity period are stored after expecting, being filling, and longest can be reserved for 60 days at 4 DEG C.Sa rummy record after fat content 20% or so, the fat content of sausage reaches 32% after fermenting-ripening is dehydrated, and cholesterol level reaches 80mg/100mg, The excessive edible risk for thering is increase to suffer from the diseases such as angiocarpy.
To make the appearance of sausage more outstanding, it will usually add NO3-N and NO2-N in sausage, be added to sausage In nitrite degradation generate nitric oxide, with the myoglobins being rich in meat ining conjunction with generation nitrosomyoglobin, meat Shiny red is presented.But long-term intake nitrite can cause human nerve maincenter to be benumbed, and excessive eat can then cause the diseases such as cancer Disease is unfavorable for the health of human body.
Half dry fermentation class sausage has certain hardness and chewability more attractive to consumer, sends out at present to increase The hardness of ferment intestines, it will usually add starch in sausage or increase the specific gravity of salt.But the heat that contains of starch is higher and easily disappears Change, is converted into fat and stores, lead obesogenous generation；And excessive salt intake is susceptible to suffer from cardio-cerebrovascular diseases.
Summary of the invention
It is compound solidifying it is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of lactalbumin-fire sesame oil Glue and preparation method thereof and its application in Sa rummy Fermented Sausages.
The technical proposal for solving the technical problem of the invention is:
A kind of lactalbumin-fire sesame oil plural gel, component and mass percentage are as follows:
A kind of preparation method of lactalbumin-fire sesame oil plural gel, steps are as follows:
(1) PURE WHEY being added to the water, konjac glucomannan is added to albumen in first time homogeneous after completely dissolution, and second Secondary homogeneous, concussion obtain emulsion；
(2) emulsion obtained in step (1) is entered into mould, in 80~90 DEG C of additions fiery sesame oil, CaCl2, adjust emulsion PH be 5~6, it is cooling after lactalbumin-fire sesame oil plural gel.
Moreover, the first time with second of homogeneous is carried out at 3~5 DEG C.
Moreover, the rate of first time homogeneous is 1800~2200r/min, 8~12min of homogeneous.
Moreover, the rate of second of homogeneous is 1800~2200r/min, 1~3min of homogeneous.
Moreover, protein liquid is added konjac glucomannan in 3~5 DEG C of 3~12h of holding after first time homogeneous.
Moreover, damp and hot 5~10min adds fiery sesame oil in 80~90 DEG C of waters bath with thermostatic control after emulsion is entered mould.
Moreover, the concussion is in 60~70 DEG C of 20~40min of concussion.
Lactalbumin prepared by the present invention-fire sesame oil plural gel can partially substitute fat meat and be added to Sa rummy Fermented Sausages Raw material in.
The advantages and positive effects of the present invention are:
1, lactalbumin prepared by the present invention-fire sesame oil plural gel can be improved the redness and color of sausage, improve fragrant The hardness of intestines.
2, lactalbumin prepared by the present invention-fire sesame oil plural gel pH is 5~6, is suitable for the breeding of Bacillus acidi lactici, uses Incubator fermentation, shortens fermentation time, accelerates the maturation of sausage.
3, lactalbumin prepared by the present invention-fire sesame oil plural gel is rich in protein and unsaturated fatty acid, can apply Into fermentation meat product, meet the flavor quality for not influencing meat products while reducing meat fat rate.
4, lactalbumin prepared by the present invention-fire sesame oil plural gel is a kind of heat irreversible gel, is suitable for needing high temperature The process conditions of processing.
5, lactalbumin prepared by the present invention-fire sesame oil plural gel protein content is 10~15%, and high protein improves The gel strength of meat gruel increases hardness to improve the gel strength of meat gruel.
Detailed description of the invention
Fig. 1 is the rheology results figure of lactalbumin gel；
Fig. 2 is the rheology results figure of fiery sesame oil-lactalbumin gel.
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive , it is not restrictive, this does not limit the scope of protection of the present invention.
A kind of preparation method of lactalbumin-fire sesame oil plural gel, steps are as follows:
(1) lactalbumin dispersion liquid is prepared: 13g PURE WHEY being added in the distilled water of 100mL, is existed with homogenizer With the rate homogeneous 10min of 2000r/min at 4 DEG C, keeps 4h to dissolve albumen sufficiently at 4 DEG C, obtain lactalbumin dispersion liquid；
(2) konjac glucomannan of addition 1%, 2000r/min homogeneous 2min, 65 DEG C of constant temperature oscillation 30min obtain emulsion；
(3) obtained emulsion is packed into mold, the damp and hot 5min in 85 DEG C of waters bath with thermostatic control；
(4) 10g fire sesame oil, 0.06gCaCl is added2, the pH for adjusting emulsion is put into ready in advance at once after being 5.5 It is cooling in ice water, until obtaining lactalbumin-fire sesame oil plural gel after room temperature.
Sa rummy Fermented Sausages formula:
By taking 1Kg meat weight as an example (lean meat 800g, fat meat 200g)
Ingredient: salt 2.0%, garlic powder: 0.05%, white pepper powder: 0.1%, chickens' extract: 0.3%, ground nutmeg: 0.05%, vinasse: 0.5%, sodium nitrite: 0.01%
Processing technology: the buying and pretreatment of raw material → marinated → bowel lavage → bundle hole exhaust → fermentation (16-25 DEG C, RH95%) maturation → packaging → storage
Zymotechnique: the sausage irrigated passes through to ferment for 24 hours under the conditions of 25 DEG C of relative humidity 95% in constant incubator, Then it is placed 3 days in 16-25 DEG C of relative humidity 75%, it is finally mature under the conditions of 20 DEG C of relative humidity 75%, until opposite water Point content is reduced to 60%.
It is tested according to 0%, 25%, 50%, 75%, 100% fat meat substitution ratio:
Influence of the addition of the fiery sesame oil-lactalbumin gel of table 1 to Sa rummy Fermented Sausages color
L* is (brightness)；A* is (redness)；B* is (yellowing).
As it can be seen from table 1 the additive amount of fiery sesame oil-lactalbumin gel has a great impact to the color of sausage.With The increase of gel substitution fat meat amount, sausage show the increase of L* and a* and the decline of b*, specific manifestation, that is, yellow value degree decline, Red scale value and glossiness rise.This may have with antioxidant beta carotene and vitamin is contained in gel material fire sesame oil It closes.On the other hand, as the L* value of the increase sausage of substitution amount increases, this has with gel containing a large amount of moisture and oil It closes.Moisture in gel strengthens the reflectivity of light, and then increases sausage gloss.
Fiery sesame oil-influence of the lactalbumin gel additive amount to salami texture characteristic of table 2
Known by table 2, fiery sesame oil-lactalbumin gel to the hardness and chewability of Sa rummy have significant impact (P < 0.05).Amount with kindling sesame oil-lactalbumin gel substitution fat meat increases, the hardness and chewability of sausage dramatically increase (P < 0.05), after fat meat is by replacing whole, the hardness and chewability of sausage reach maximum value.This and moisture relatively low in alternate sets Content is related, and the too low moisture of sausage can cause the increase of hardness and chewability.Hardness and chewability are considered as Fermented Sausages weight The texture characteristic wanted reflects the quality of sausage.Having the sausage of certain hardness and chewability can more allow consumer to be received.Gel In the albumen that contains increase the hardness and chewability of Sa rummy.The hardness reached in 75% substitution amount most can be by consumer institute Receive.
Sensory evaluation scores of the addition of the fiery sesame oil-lactalbumin gel of table 3 to salami
From table 3 it is observed that difference not apparent between alternate sets and control group.When fiery sesame oil-lactalbumin is solidifying When glue substitutes 50% fat meat, color, armaticity, flavor, taste and overall acceptance do not have significant difference.More, from each The score height of group sees that 50% alternate sets are more higher than the taste score of other alternate sets and control group.70% and 100% substitution The texture and taste index score of group are more relatively low than control group.This result may be because due to the excessive content for reducing fat meat The hardness increase of sausage or the difference of the moisture content of fat meat and fiery sesame oil-lactalbumin gel is caused to affect texture and taste Road.On the whole, the fat meat substitution amount no more than 50% can be received by consumer.
The rheology results of lactalbumin gel and fiery sesame oil-lactalbumin gel are as shown in figures 1 and 2.Measuring temperature is from 20 DEG C being heated to 93 DEG C is being cooled to 20 DEG C, records primary result every 60s.Experimental result shows in temperature-rise period 20 DEG C to 70 DEG C Between lactalbumin gel and fiery sesame oil-lactalbumin gel storage modulu and loss modulus numerical value it is all very low.This is because Lactalbumin forms reticular structure in the intermolecular no interaction of this temperature section.When temperature reaches 76.6 DEG C, lactalbumin The storage modulu and loss modulus value of gel and fiery sesame oil-lactalbumin gel sharply increase.This behavior and protein molecular because Forming reticular structure obviously increases gel elastomer and gel strength.Two intersections can be seen that pure whey from Fig. 1 and Fig. 2 The minimum temperature that albumen and fiery sesame oil-lactalbumin form gel is 77.6 DEG C.G ' and G " are worth increasing and β-in temperature-fall period The denaturation of lactoglobulin and structure change related.In addition, storage modulu (G ') and loss modulus (the G ") value of lactalbumin are than fire Sesame oil-lactalbumin is higher.This mainly weakens the hydrogen bond after protein molecular heat denatured with plant oil structure and-SH is combined Protein molecular between interaction.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention Range.

Claims (10)

1. a kind of lactalbumin-fire sesame oil plural gel, component and mass percentage are as follows:
2. a kind of lactalbumin described in claim 1-fire sesame oil plural gel preparation method, it is characterised in that: step is such as Under:
(1) PURE WHEY is added to the water, konjac glucomannan is added to albumen in first time homogeneous after completely dissolution, and second Matter, concussion obtain emulsion；
(2) emulsion obtained in step (1) is entered into mould, in 80~90 DEG C of additions fiery sesame oil, CaCl2, the pH for adjusting emulsion is 5~6, lactalbumin-fire sesame oil plural gel is obtained after cooling.
3. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: described It with second of homogeneous is carried out at 3~5 DEG C for the first time.
4. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: for the first time The rate of homogeneous is 1800~2200r/min, 8~12min of homogeneous.
5. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: second The rate of homogeneous is 1800~2200r/min, 1~3min of homogeneous.
6. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: for the first time Protein liquid is added into konjac glucomannan in 3~5 DEG C of 3~12h of holding after homogeneous.
7. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: will emulsify After liquid enters mould, damp and hot 5~10min adds fiery sesame oil in 80~90 DEG C of waters bath with thermostatic control.
8. lactalbumin according to claim 2-fire sesame oil plural gel preparation method, it is characterised in that: described Concussion is in 60~70 DEG C of 20~40min of concussion.
9. a kind of lactalbumin described in claim 1~8 any claim-fire sesame oil plural gel is in Sa rummy Fermented Sausages In application.
10. application according to claim 9, it is characterised in that: lactalbumin-fire sesame oil plural gel part is substituted fertilizer Meat is added in the raw material of Sa rummy Fermented Sausages.
CN201811339122.8A 2018-11-12 2018-11-12 Lactalbumin-fire sesame oil plural gel and its application in Sa rummy Fermented Sausages Withdrawn CN109567143A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111685270A (en) * 2020-06-30 2020-09-22 四川省食品发酵工业研究设计院 Method for preparing instant rice noodles
CN115500474A (en) * 2022-09-22 2022-12-23 江南大学 Method for extracting modified peanut protein by aqueous enzymatic method and using modified peanut protein for salami fermented sausage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111685270A (en) * 2020-06-30 2020-09-22 四川省食品发酵工业研究设计院 Method for preparing instant rice noodles
CN115500474A (en) * 2022-09-22 2022-12-23 江南大学 Method for extracting modified peanut protein by aqueous enzymatic method and using modified peanut protein for salami fermented sausage

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Application publication date: 20190405