CN110063460A - The low-fat meat ball and preparation method of a kind of novel complex gum as fat substitute - Google Patents
The low-fat meat ball and preparation method of a kind of novel complex gum as fat substitute Download PDFInfo
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- CN110063460A CN110063460A CN201910428361.9A CN201910428361A CN110063460A CN 110063460 A CN110063460 A CN 110063460A CN 201910428361 A CN201910428361 A CN 201910428361A CN 110063460 A CN110063460 A CN 110063460A
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- fat
- dietary fiber
- soluble dietary
- gelatin
- low
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 61
- 239000008273 gelatin Substances 0.000 claims abstract description 58
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Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation methods of low-fat meat ball, are related to food processing field, comprising the following steps: rub lean meat；Soluble dietary fiber-gelatin compound gel is added in lean meat filling as fat substitute and is stirred, then by meat stuffing sealing, refrigeration, is allowed to gelation；Again by molding, culinary art, cooling, low-fat meat ball is obtained.The invention also discloses prepare soluble dietary fiber-gelatin compound gel method: extracting soluble dietary fiber from Testa sojae atricolor, and obtains compound gel after it is mixed with gelatin, glutamine transaminage, calcium chloride solution.The low-fat meat ball that the present invention makes replaces fat with soluble dietary fiber-gelatin compound gel, had both reduced the fat in burger, and in turn ensured that burger possessed good organoleptic attribute；Meanwhile using Testa sojae atricolor, safety coefficient is high, and facilitates the utilization of Testa sojae atricolor waste material.
Description
Technical field
A kind of low-fat meat ball the present invention relates to food processing field more particularly to novel complex gum as fat substitute
And preparation method.
Background technique
High-fat intake and the development of fat, cardiovascular and cerebrovascular disease and cancer are closely related.Therefore it researches and develops new
The fat that type food composition partly or entirely to substitute in certain food is of great significance.Fat substitute, fat analogue
It comes into being, but fat substitute is added in product, it will usually the variation of other compositions occur, thereby increases and it is possible to cause food former
There is the change of characteristic and organoleptic attribute.Many ingredients may be used as fat substitute, there is carbohydrate, protein, fat three
Big source.Dietary proteins and dietary fiber are two kinds of effective nutrients, can enhance satiety and Energy intaking.
Dietary fiber will increase chew time, extends food and delays gastric emptying in the exposure duration in oral cavity and stomach, and changes intestinal hormone
The concentration of element.High fiber diet can also reduce the risk of red meat and manufactured meat bring colon and rectum carcinoma.And dietary proteins are logical
Change metabolin (such as amino acid) and hormone (such as insulin, gastrointestinal hormone) are crossed to provide satiety.Based on lactalbumin, corn
Alcohol soluble protein, albumin fat substitute be developed to commercial product.In the research of fat substitute, to guarantee meat
On the basis of the two-way research of product nutritive value and organoleptic quality, it is low to research and develop to constantly discover Novel fatty substitute
Rouge meat products, before there is far-reaching development meaning and wide development to the research of functional form, auxotype, health meat products
Scape.
Therefore, those skilled in the art is dedicated to developing a kind of low-fat meat ball of novel complex gum as fat substitute
And preparation method, burger is manufactured using soluble dietary fiber-gelatin compound gel as fat substitute, meals can be efficiently used
The beneficial functions of fiber are eaten, and the synergistic effect of protein-PS system can be played；And the burger viscoelastic is tasty and refreshing, possesses good
Organoleptic attribute.
Summary of the invention
In view of the above drawbacks of the prior art, the technical problem to be solved by the present invention is to how manufacture Novel fatty to replace
Burger is manufactured for object and with the fat substitute, has not only guaranteed the nutrition of burger, but also guarantee the mouthfeel of burger.
To achieve the above object, the present invention provides a kind of preparation methods of low-fat meat ball, comprising the following steps:
S1, Minced Steak: it by lean meat stripping and slicing, and rubs；
S2, stirring: being added in lean meat filling using soluble dietary fiber-gelatin compound gel as fat substitute and water,
Salt and seasoning are added, and is stirred evenly；
S3, gelation: the meat stuffing being stirred is sealed, and is refrigerated, gelation is allowed to；
S4, molding: the meat stuffing after gelation is made into burger；
S5, culinary art and cooling: raw meat ball is cooked, is then cooled down again.
Further, in the step S3, refrigerated storage temperature is 4 DEG C, and cold preservation time is 30 minutes.
Further, in the step S5, cooking temp is 80 DEG C, and cooking time is 15 minutes.
Fat substitute used in the present invention is soluble dietary fiber-gelatin compound gel, makes soluble dietary
Fiber-gelatin compound gel method, comprising the following steps:
Step 11: soluble dietary fiber and edible gelatin being put into pure water and dissolved, and carries out heating water bath, is heated
Temperature is 55 DEG C；
Step 12: glutamine transaminage is added, carries out being protected from light 30 minutes at 40 DEG C；
Step 13: metal cation solution being added after cooling to submerging colloid, and is vibrated, duration of oscillation is 1 hour；
Step 14: the colloid prepared being placed in pure water and is swollen 24 hours；
Step 15: the colloid after swelling is freezed and is dried in vacuo at -80 DEG C；
Step 16: the colloid after freeze-drying is smashed into powdering.
Further, the step of extracting the soluble dietary fiber is as follows: first picking Testa sojae atricolor, then grinds, then presses
The soluble dietary fiber is extracted from Testa sojae atricolor according to the method in GB/T 5009.88-2008.
Further, the metal cation solution is calcium chloride solution, concentration 1mol/L.
The present invention also provides a kind of low fat for using soluble dietary fiber-gelatin compound gel to manufacture as fat substitute
Burger, including lean meat and fat substitute, the fat substitute are soluble dietary fiber-gelatin compound gel, the compounding
Glue includes soluble dietary fiber, edible gelatin, glutamine transaminage and metal cation；Wherein, the soluble dietary
The weight ratio of fiber and the edible gelatin is 1:5-15.
Further, the soluble dietary fiber is derived from Testa sojae atricolor.
Further, the polyphenols being enclosed in the compound gel in the Testa sojae atricolor.
Further, the polyphenols is anthocyanidin.
Low-fat meat ball of the invention and the method for manufacturing low-fat meat ball, have the effect that
1, present invention employs a kind of novel fat substitute, soluble dietary fiber-gelatin compound gel is as fat
Substitute is added in burger, has both reduced the fat in burger, in turn ensures that the viscoelastic of burger is tasty and refreshing, possesses good sense organ
Characteristic；
2, for soluble dietary fiber-gelatin compound gel using Testa sojae atricolor soluble dietary fiber as raw material, safety coefficient is high,
And facilitate the utilization of Testa sojae atricolor waste material.
It is described further below with reference to technical effect of the attached drawing to design of the invention, specific structure and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
Detailed description of the invention
Fig. 1 is the culinary art yield comparison result of a preferred embodiment and other formula burgers of the invention；
Fig. 2 is a preferred embodiment and other formula burger dimensional contraction rate comparing results of the invention；
Fig. 3 is the sensory score result of a preferred embodiment and other formula burgers of the invention.
Specific embodiment
Multiple preferred embodiments of the invention are introduced below with reference to Figure of description, keep its technology contents more clear and just
In understanding.The present invention can be emerged from by many various forms of embodiments, and protection scope of the present invention not only limits
The embodiment that Yu Wenzhong is mentioned.
Dietary fiber is a kind of carbohydrate for being nearly free from heat, and essence is cannot be by people in carbohydrate
Body digestive ferment decomposes polysaccharose substance, has certain physiological functions, and such as reducing blood lipid adjusts blood glucose, prevents colon cancer, reconciling body
It is immunized.Dietary fiber can be divided into soluble dietary fiber (SDF) and insoluble dietary fiber according to its water solubility
(IDF)；Many studies have shown that soluble dietary fiber not only has preferable physico-chemical property, and have in many aspects than
The stronger physiological function of insoluble dietary fiber.
Soluble dietary fiber in the present invention is from leguminous plant, preferably Testa sojae atricolor.
Low-fat meat ball of the invention is added to burger using soluble dietary fiber-gelatin compound gel as fat substitute
In.Before making low-fat meat ball, need first to prepare soluble dietary fiber-gelatin compound gel as spare.
It is as follows to prepare soluble dietary fiber-gelatin compound gel method:
Step 1: weighing Testa sojae atricolor SDF and edible gelatin, add dissolved in purified water, with 55 DEG C of heating water baths；
Step 2: glutamine transaminage (TG) is added and is protected from light at 40 DEG C 30 minutes, the enzyme activity of edible gelatin is
80U/g；
Step 3: it is cooling, 1mol/L calcium chloride solution is added and submerges colloid, vibrates 1 hour；
Step 4: the colloid prepared in step 3 is placed in pure water and is swollen 24 hours, and is freezed in -80 DEG C,
It is dried in vacuo simultaneously；
Step 5: after colloid freeze-drying, colloid being broken into grinder powdered, obtain dry gel powder as novel rouge
Fat substitute.
After making soluble dietary fiber-gelatin compound gel, as fat substitute, low-fat meat ball is made, method is such as
Under:
Step 1: Minced Steak twists at a slow speed lean pork stripping and slicing 1 minute with meat grinder；
Step 2: assigning, weigh the soluble dietary fiber-gelatin compound gel dry glue powder and water made, be added to
In lean meat filling, the salt and seasoning of corresponding amount are added, in a direction hand operated mixing 3 minutes, is uniformly mixed；
Step 3: deployed pork filling being muffled with preservative film, is placed in 4 DEG C of refrigerators, refrigerates 30 minutes, is allowed to solidifying
Gelatinization；
Step 4: pork filling is taken out in molding, makes the consistent burger of size shape with burger clipping, and each about 20 grams,
About 3 centimetres of diameter；
Step 5: culinary art boils raw meat ball 15 minutes with 80 DEG C of hot water, until burger all floats, pulls out and cools down.
In the present invention, soluble dietary fiber is extracted from Testa sojae atricolor, and the method for extraction is as follows: being picked Testa sojae atricolor, is removed
Remaining semen sojae atricolor and grass blade；40 meshes are crossed in grinding；With reference to GB/T5009.88-2008 method, soluble dietary is carried out to Testa sojae atricolor
The extraction of fiber.The specific method is as follows for extraction:
1,6g Testa sojae atricolor is weighed, is placed in high foot beaker；
2,240ml MES-TRISTE buffer is added in beaker, is stirred on magnetic stirring apparatus to Testa sojae atricolor powder
End is mixed to be dissipated uniformly；
3, enzymolysis processing is carried out with heat-staple amylase: the 600 heat-staple amylase solutions of μ L are added, it will with aluminium foil
Beaker covers；It is reacted 30 minutes in 95 DEG C of -100 DEG C of water-baths, the bath temperature of starting should reach 95 DEG C, and constantly low speed vibration
It swings；
4, cooling: beaker being removed from water-bath, is dried in the air to 60 DEG C；
Aluminum foil cover is opened, is scraped off the jelly at beaker edge and beaker bottom with spatula；With 60ml distilled water flushing
Walls of beaker and spatula；
5, enzymolysis processing is carried out with protease: 60 μ L protein enzyme solutions being added in beaker；It is covered with aluminium foil, is held at 60 DEG C
Persistent oscillation reacts 30 minutes (starting bath temperature should be up to 60 DEG C), is allowed to sufficiently react；
6, pH is measured: after 30 minutes, opening aluminum foil cover, 0.56mol/L HAC is added in stirring into beaker；It is used at 60 DEG C
It is 4.5 (detecting and adjust pH when solution is 60 DEG C) that solution or 1mol/L HAC solution, which are adjusted to pH,；
7,600 μ L amyloglucosidase enzyme solutions are handled: stirred while adding with amyloglucosidase in-solution digestion, use aluminum foil cover
Firmly, it is reacted 30 minutes in 60 DEG C of persistent oscillations, temperature is constant at 60 DEG C；
8, extract Testa sojae atricolor soluble dietary fiber: use filtered on buchner funnel, and with 70 DEG C rinsing residue 2 times, will be whole
Filtrate, which is transferred in rotary evaporation bottle, carries out rotary evaporation to 100ml, add about 4-5 times of filter liquor amount be pre-heated to 60 DEG C 95%
Ethyl alcohol.It precipitates 1 hour, is centrifuged after precipitating at room temperature, merge precipitating, freeze-drying.Lyophilized products are that the soluble dietary of Testa sojae atricolor is fine
Dimension.
In low-fat meat ball of the invention, compound gel can also be used to wrap up the addition of the polyphenols in some Testa sojae atricolors
Into burger.Polyphenols is preferably anthocyanidin.Anthocyanidin is a kind of water colo(u)r, is primarily present in plant cell liquor
In, and color can be sexually revised with the soda acid of cell liquid, cell liquid reddens in acid then color, and alkaline then color becomes blue.Mesh
Before, the edible pigment added in meat products is mainly to play a part of to protect color in nitrite addition meat products, uses flower
Green element class natural pigment can reduce the use of nitrite, and in addition anthocyanidin, which has, removes free radical, anti-oxidant, protection painstaking effort
Many physiological functions such as pipe, antitumor, antimutagenicity, increase the healthcare function of burger.
Since anthocyanidin is very sensitive to pH value, temperature, illumination, metal ion, stability is poor, causes anthocyanidin in food
In application be restricted, this patent using compound gel embedding anthocyanidin can improve anthocyanidin be applied to burger unstability.
Anthocyanidin has color, is wrapped up, is then added in burger using compound gel, can be prepared into a kind of rich in anti-oxidant
Agent, the burger with physiological function, and the polyphenols such as anthocyanidin do not have adverse effect on the color of burger.
In order to detect the characteristic for the low-fat meat ball that the present invention makes, by the formula in table 1, preparation as described above can
Soluble dietary fiber-gelatin compound gel method, has prepared four groups of compound gel samples, is labeled as Gel 1, Gel 2,3 and of Gel
Gel 4。
1 sample of Gel is only mixed soluble dietary fiber (SDF) with gelatin by ratio, and glutamine is not added and turns
Adnosine deaminase (TG), does not also submerge in calcium chloride solution；
Soluble dietary fiber (SDF) is mixed with gelatin by ratio, glutamine is not added and turns ammonia by 2 sample of Gel
Enzyme (TG) is put into calcium chloride solution and submerges one hour；
3 sample of Gel is mixed soluble dietary fiber (SDF) with gelatin by ratio, and glutamine transaminage is added
(TG), it but without using calcium chloride solution submerges；
4 sample of Gel, as described above prepare compound gel method preparation, by soluble dietary fiber (SDF) with
Gelatin is mixed by ratio, is added glutamine transaminage (TG), and submerge 1 hour in calcium chloride solution.
Table 1 compounds glue formula as dietary fiber-gelatin of fat substitute
Using 4 four groups of Gel 1 made, Gel 2, Gel 3 and Gel samples as fat substitute, according to table 2
In formula and production burger described above method, made four groups of low-fat meat balls: experimental group 1 (complex), experimental group 2
(dietary fiber list cross-linked rubber), experimental group 3 (gelatin list cross-linked rubber), experimental group 4 (the double cross-linked rubbers of dietary fiber gelatin)；Meanwhile
As a comparison, the burger of control group and blank group has also been made, the burger in control group joined fat meat (fat), not be added
Compound gel；Burger in blank group only has lean meat and water, and fat meat and compound gel are not added.
The production formula of 2 low fat pork balls of table
By each group sample in table 2 carry out respectively culinary art determination of yield, dimensional contraction measurement, color measuring, texture analysis,
The experiment such as sensory evaluation.
Cook determination of yield method:
1, molding burger is weighed and is recorded, be individually placed to carry out boiling in the cuvette of label；
2, after being cooked, burger is placed in plastics dish and is cooled down, room temperature is cooled to, weigh the matter of corresponding burger again
Amount, and calculate the culinary art yield (%) of burger, i.e., burger boils rear quality and boils the percentage of preceding quality.
Dimensional contraction measurement method:
The diameter and thickness of burger before measurement is boiled respectively and after boiling, and calculate size shrinking percentage (%), that is, it is reduced after boiling
Diameter add thickness and boil before the percentage that adds thickness of diameter.
Color measurement method:
Using equipped with light source D65 and 10 ° of Color-Quest XE spectrophotometric determination difference compound gel to burger
The influence of color after cooked.Using CIELAB system: L* (bright-dark), a* (Red Green), b* (Yellow-Blue).Every
Before secondary measurement, by standard white plate (X=80.33, Y=85.15, Z=88.61) by Standardization instrument, and with the green plate of standard
(X=17.75, Y=23.37, Z=19.65) is corrected.
Texture analysis method:
Cooked burger is cut into the bulk with a thickness of 1 centimetre * 2 centimetres * 2 centimetres, is placed on the platform of texture analyser
On.Using P/0.5 cylindrical probe, texture parameter: compression speed 0.5mm/s, deformation extent 50% are parallel to survey 4 times.
Sensory evaluation's method:
Burger is placed in capped container, is heated 30 seconds with microwave ingle, then carry out sensory evaluation.Subjective appreciation rule
Model refers to GB/T 22210-2008 (meat and meat products sensory evaluation standard).Using 9 points of hobby scale (9-point
Hedonic scale) it scores the sensory attribute of burger, numerical value respectively represents: 1- is not liked extremely；2- is not liked very much；
3- moderate does not like；4- is not liked slightly；5- is not both liked or is not disliked；6- slightly likes；7- moderate is liked；8- is liked very much
Vigorously；9- extremely likes.
Analysis of experimental results:
The result of determination of yield is cooked as shown in Figure 1, compared with blank group (water), (the dietary fiber gelatin double cross of experimental group 4
Connection glue) culinary art yield that pork balls can be significantly improved, it is to cook characteristic most beneficial for improving in four kinds of compound gel samples, it is real
The effect for testing 3 (gelatin list cross-linked rubbers) of group is taken second place.
The result of dimensional contraction measurement is as shown in Fig. 2, the burger dimensional contraction of control group (fat) is minimum；Experimental group 3 is (bright
Glue list cross-linked rubber) dimensional contraction takes second place；The dimensional contraction rate of remaining four groups of burger is bigger, and between each other without significant difference.By
This as it can be seen that can reduce the diminution of burger diameter and thickness using gelatin list cross-linked rubber to a certain extent.
The results are shown in Table 3 for color measuring: 2 (dietary fiber of blank group (water), experimental group 1 (complex) and experimental group
Single cross-linked rubber) burger it is high than the L* value of control group (fat)；The burger face of experimental group 4 (the double cross-linked rubbers of dietary fiber gelatin)
Color is darker, and dietary fiber list cross-linked rubber, which is added in burger, causes the color of burger also partially deep.Experimental group 3 (gelatin list cross-linked rubber)
The a* value of burger and control group (fat) quite, blank group (water), experimental group 1 (complex) and (the dietary fiber single cross of experimental group 2
Join glue) a* value it is low than control group (fat), and experimental group 4 (dietary fiber gelatin pair cross-linked rubbers) is than control group (fat)
It is high.Blank group (water), the b* value of experimental group 1 (complex) burger are suitable with control group (fat), 2 (dietary fiber of experimental group
Single cross-linked rubber), the b* value of experimental group 3 (dietary fiber gelatin double cross-linked rubbers) and experimental group 4 (dietary fiber gelatin pair cross-linked rubbers)
It is all low than control group (fat).Comprehensive tri- kinds of colorimetric parameter values of CIE, experimental group 3 (gelatin list cross-linked rubber) organize the color of burger
It is closest with control group (fat).
The colorimetric parameter of the pork balls of 3 different formulations of table
The results are shown in Table 4 for texture analysis:
The texture attribute of the pork balls of 4 different formulations of table
In table 4, the burger hardness of control group (fat) is maximum, blank group (water) and (the dietary fiber gelatin double cross of experimental group 4
Join glue) burger and control group (fat) it is closest.Add the elasticity of the burger of the double cross-linked rubber dry glue powders of dietary fiber gelatin
All there was no significant difference with control group (fat).The cohesion of blank group (water) and experimental group 4 (the double cross-linked rubbers of dietary fiber gelatin)
Property, adhesivity and control group (fat) it is closest, illustrate that control group (fat) burger forming degree is best, be cooked after burger more
Consolidation.The chewiness highest of control group (fat) burger, blank group (water) and experimental group 4 (the double cross-linked rubbers of dietary fiber gelatin) are secondary
It.The recovery of blank group (water), experimental group 4 (dietary fiber gelatin double cross-linked rubbers) and experimental group 3 (gelatin list cross-linked rubber) compared with
Small, the burger recovery of experimental group 1 (complex) and experimental group 3 (gelatin list cross-linked rubber) is lower.(dietary fiber is bright for experimental group 4
The double cross-linked rubbers of glue) and blank group (water) pork balls texture attribute and control group (fat) it is closest, 3 (gelatin of experimental group
Single cross-linked rubber) group takes second place, and the burger texture parameter of experimental group 1 (complex) and experimental group 2 (dietary fiber list cross-linked rubber) is worst.
This experiment shows that interpenetrating hydrogel dry gel powder can be used for preparing low fat burger flexible but being more easily to chew.
Sensory evaluation's result as shown in figure 3, scoring it is highest be experimental group 4 (dietary fiber gelatin double cross-linked rubbers), it is higher
Be experimental group 3 (gelatin list cross-linked rubber) and experimental group 2 (dietary fiber list cross-linked rubber), it is secondary it is high be control group (fat) and real
1 (complex) of group is tested, the score of blank group (water) burger is minimum.Experimental group 4 (the double cross-linked rubbers of dietary fiber gelatin), experimental group 3
The acceptable degree of the totality of (gelatin list cross-linked rubber), experimental group 2 (dietary fiber list cross-linked rubber) is preferable.Illustrate directly to reduce fatty meeting
It reduces the organoleptic quality of pork balls and is totally subjected to degree, adding appropriate soluble dietary fiber-gelatin compound gel can be reduced
The fat of burger, and facilitate the promotion of sense organ.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of preparation method of low-fat meat ball, which comprises the following steps:
S1, Minced Steak: it by lean meat stripping and slicing, and rubs；
S2, stirring: being added in lean meat filling using soluble dietary fiber-gelatin compound gel as fat substitute and water, then plus
Enter salt and seasoning, and stirs evenly；
S3, gelation: the meat stuffing being stirred is sealed, and is refrigerated, gelation is allowed to；
S4, molding: the meat stuffing after gelation is made into burger；
S5, culinary art and cooling: raw meat ball is cooked, is then cooled down again.
2. the method for production low-fat meat ball as described in claim 1, which is characterized in that in the step S3, refrigerated storage temperature 4
DEG C, cold preservation time is 30 minutes.
3. the method for production low-fat meat ball as described in claim 1, which is characterized in that in the step S5, cooking temp is
80 DEG C, cooking time is 15 minutes.
4. the method for production low-fat meat ball as described in claim 1, which is characterized in that soluble dietary fiber-gelatin compounding
Glue the production method is as follows:
Step 11: soluble dietary fiber and edible gelatin being put into pure water and dissolved, and carries out heating water bath, heating temperature
It is 55 DEG C；
Step 12: glutamine transaminage is added, carries out being protected from light 30 minutes at 40 DEG C；
Step 13: metal cation solution being added after cooling to submerging colloid, and is vibrated, duration of oscillation is 1 hour；
Step 14: the colloid prepared being placed in pure water and is swollen 24 hours；
Step 15: the colloid after swelling is freezed and is dried in vacuo at -80 DEG C；
Step 16: the colloid after freeze-drying is smashed into powdering.
5. the method for production low-fat meat ball as claimed in claim 4, which is characterized in that extract the soluble dietary fiber
Steps are as follows: first picking Testa sojae atricolor, then grinds, extracts from Testa sojae atricolor according still further to the method in GB/T 5009.88-2008
The soluble dietary fiber.
6. the method for production low-fat meat ball as claimed in claim 4, which is characterized in that the metal cation solution is chlorination
Calcium solution, concentration 1mol/L.
7. a kind of low-fat meat ball, which is characterized in that including lean meat and fat substitute, the fat substitute is soluble dietary
Fiber-gelatin compound gel, the compound gel include soluble dietary fiber, edible gelatin, glutamine transaminage and metal sun
Ion；Wherein, the weight ratio of the soluble dietary fiber and the edible gelatin is 1:5-15.
8. low-fat meat ball as claimed in claim 7, which is characterized in that the soluble dietary fiber is derived from Testa sojae atricolor.
9. low-fat meat ball as claimed in claim 7, which is characterized in that be enclosed in the compound gel more in the Testa sojae atricolor
Phenolic substances.
10. low-fat meat ball as claimed in claim 9, which is characterized in that the polyphenols is anthocyanidin.
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| CN115226852A (en) * | 2022-05-13 | 2022-10-25 | 华南农业大学 | Low-saturated fatty acid meat balls and preparation method thereof |
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