CN110477127A - 一种素肠 - Google Patents
一种素肠 Download PDFInfo
- Publication number
- CN110477127A CN110477127A CN201910905013.6A CN201910905013A CN110477127A CN 110477127 A CN110477127 A CN 110477127A CN 201910905013 A CN201910905013 A CN 201910905013A CN 110477127 A CN110477127 A CN 110477127A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- intestines
- element intestines
- additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000000936 intestine Anatomy 0.000 title claims abstract description 68
- 235000013339 cereals Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 16
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 49
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 24
- 239000004223 monosodium glutamate Substances 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 15
- 239000000654 additive Substances 0.000 claims description 13
- 230000000996 additive effect Effects 0.000 claims description 13
- 235000014571 nuts Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 229930003944 flavone Natural products 0.000 claims description 9
- 235000011949 flavones Nutrition 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 4
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 244000194101 Ginkgo biloba Species 0.000 claims description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000020778 linoleic acid Nutrition 0.000 claims description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 2
- 241000219317 Amaranthaceae Species 0.000 claims 1
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 8
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 8
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 239000013543 active substance Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 235000013580 sausages Nutrition 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000006162 Chenopodium quinoa Species 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 235000015468 Lycium chinense Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000945 filler Substances 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 230000002262 irrigation Effects 0.000 description 3
- 238000003973 irrigation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000020234 walnut Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- -1 flavonoids Compound Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013557 nattō Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000003829 Sorghum propinquum Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种素肠。该素肠包括如下重量份的原料，大豆分离蛋白10‑15份、水45‑60份、大豆油6‑8份、变性淀粉2‑4份、TG酶0.1‑0.5份、辅料2‑4份、风味添加物3‑15份。本发明的素肠原料成本低，具有五谷味、果蔬味和坚果味三种不同风味，能为人体提供膳食纤维、抗氧化活性物质及不饱和脂肪酸，能分别满足年轻群体、女性群体、老年及儿童群体对营养成分的不同需求。
Description
技术领域
本发明属于食品及其加工领域，具体涉及一种素肠。
背景技术
香肠因其高蛋白、携带方便、食用简单等特点深受广大消费者的喜爱。目前，市面上的香肠中蛋白来源大多为禽畜肉类，使得饱和脂肪酸含量较高，相应的膳食纤维、黄酮类化合物以及不饱和脂肪酸含量较低，不利于人体健康。随着消费水平提高，生活方式的变化，现在的年轻消费群体在选择食品方面会更加注重膳食纤维的含量，女性消费群体更加注重抗氧化活性物质的含量，老人及儿童消费群体则更加注重不饱和脂肪酸和必须脂肪酸的含量。大豆分离蛋白，是以低温脱溶大豆粕为原料生产的一种全价蛋白类食品添加剂，其蛋白质含量在90%以上，氨基酸种类有20多种，并含有人体必需氨基酸，其营养丰富，不含胆固醇，是替代动物蛋白的最优选择。五谷是指稻谷、麦子、大豆、玉米、薯类，也是粮食作物的统称，它是膳食纤维的主要来源，拥有大量能降低胆固醇、预防心血管等疾病的不饱和脂肪酸，同时，膳食纤维具有强大的吸水性，能增大肠道内物体的体积，促进肠道蠕动，具有预防便秘的效果；果蔬，其主要成分为人体必需的一些维生素、无机盐、生物酶及植物纤维，具有多种生理活性和医疗保健功能，如山楂中富含抗氧化功能的黄酮等；坚果，营养全面、丰富，含有大量的不饱和脂肪酸，长期食用，能预防和治疗心血管疾病、降低血脂等功能。
中国专利文献CN 103392983 A公开一种五谷杂粮素肠，其主料为大豆蛋白2~3份、蛋清液30~40份、淀粉2~3份、复合胶2~3份、色拉油2~3份、水20~30份，辅料为糯米3~4份、甜玉米渣2~3份、芝麻1~2份、红豆糖纳豆1~2份、绿豆糖纳豆1~2份、高粱0.5~1份、黄豆1~2份、麦片2~3份，用大量的蛋清液代替肉类蛋白，但蛋清液成本较高，不适于工业生产，且辅料中的糯米碳水化合物和钠含量都很高，部分人群不宜食用。
因此，急需一种原料成本低廉、蛋白质含量丰富、能为年轻消费群体提供膳食纤维的含量，为女性消费群体提供抗氧化活性物质，为老人及儿童消费群体提供不饱和脂肪酸和必需脂肪酸的素肠。
发明内容
为解决以上技术问题，本发明提供了一种素肠，其原料成本低廉、蛋白质含量丰富、还能提供膳食纤维、抗氧化活性物质、不饱和脂肪酸和必需脂肪酸等营养成分。
本发明提供的方案为：
一种素肠，包括如下重量份的原料，大豆分离蛋白10-15份、水45-60份、大豆油6-8份、变性淀粉2-4份、TG酶0.1-0.5份、辅料2-4份、风味添加物3-15份。
进一步的，所述辅料由如下重量份原料组成：白糖29-62份、食用盐14-37份、酵母粉0.3-0.5份、肉味香精0.2-0.3份、味精1-1.5份、肉味膏0.1-0.2份、牛肉膏0.1-0.2份。
进一步的，所述风味添加物为五谷添加物、果蔬添加物、坚果添加物中任一种。
进一步的，所述五谷添加物包括如下重量份原料：燕麦粉1.5-2份、藜麦粉1.5-2份、薏米粉1.5-2份、山药粉1.5-2份、魔芋粉0.7-1份、红豆粉1.5-2份、玉米粒87-92份，还包括菊粉20-30份。
进一步的，所述果蔬添加物包括如下重量份原料：红枣粉0.6-1份、枸杞粉0.6-1份、南瓜粉0.6-1份、胡萝卜粉0.6-1份、山楂粉0.3-0.5份、椰果粒80-90份，还包括竹叶提取物0.6-1份。
进一步的，所述坚果添加物包括如下重量份原料:花生粉25-30份、核桃粉12-15份、板栗粉12-15份、白果粉12-15份、黑芝麻粒6-10份、扁桃仁粉18-25份，还包括亚麻籽油50-60份。
进一步的，每100g素肠包含膳食纤维4.1g。
进一步的，每100g素肠包含总黄酮3.26mg，包含茶多酚0.7mg。
进一步的，每100g素肠包含亚油酸C18:2 3.69g，包含亚麻酸C18:3a 1.96g。
与现有技术相比，本发明具有以下有益效果：
（1）本发明的素肠用大豆分离蛋白代替鸡蛋清，使原料成本更低；
（2）本发明的素肠含有燕麦粉、藜麦粉、薏米粉、山药粉、魔芋粉、红豆粉、玉米粒五谷类成分，使素肠的膳食纤维纤维含量更高；
（3）本发明的素肠含有红枣粉、枸杞粉、南瓜粉、胡萝卜粉、山楂粉、椰果粒果蔬类成分，使素肠中的黄酮和多酚等抗氧化活性成分含量更高；
（4）本发明的素肠含有花生粉、核桃粉、板栗粉、白果粉、黑芝麻粒、扁桃仁粉坚果类成分，使素肠中的不饱和脂肪酸和必须氨基酸含量更高。
具体实施方式
下面结合实施例对本发明作进一步说明，本发明的方式包括但不仅限于以下实施例。
实施例1
一种五谷味素肠的制备方法：
（1） 斩拌：将大豆分离蛋白1.2kg和水6kg倒入斩拌机里乳化，先慢速拌匀再快速乳化5分钟，再加入大豆油0.72kg、白糖0.12kg、0.072kg、酵母粉0.001kg、肉味香精0.001kg、味精0.003kg、肉味膏0.002kg、牛肉膏0.0015kg，快速斩拌时间5分钟，再加入0.03kgTG酶继续斩拌，最后加入变性淀粉0.36kg、燕麦粉0.02kg、藜麦粉0.02kg、薏米粉0.02kg、山药粉0.02kg、红豆粉0.02kg、魔芋粉0.01kg、玉米粒0.96kg、菊粉0.3kg，斩拌2分钟，得混合原料备用；
（2）灌制：将肠衣套在灌肠机灌嘴上，用灌肠机将混合原料灌装至直径为2cm的肠衣中，得灌肠备用；
（3）结扎静置：将灌肠每隔5cm用细棉线结扎，于室温下静置1h，得结扎灌肠备用；
（4） 烘制：将结扎灌肠放入热风干燥箱内，于70℃下烘烤至水分含量为51%，得烘制灌肠备用；
（5）分切调味：冷却烘制灌肠，去除捆线，按每小节分切开，调味混合，即得五谷味素肠；
（6）包装杀菌：将素肠装入透明高温蒸煮袋中，每2小节/袋，真空包装，再放入高压杀菌釜进行灭菌，灭菌温度为115℃，时间为30分钟，于室温下自然冷却，即得成品。
实施例2
一种果蔬味素肠的制备方法：
（1）斩拌：将大豆分离蛋白1.2kg和水5kg倒入斩拌机里乳化，先慢速拌匀再快速乳化，时间6分钟，再加入大豆油0.72kg、白糖0.06kg、食用盐0.03kg、酵母粉0.001kg、肉味香精0.0018kg、味精0.002kg、肉味膏0.0022kg、牛肉膏0.0016kg，快速斩拌2分钟，再加入0.03kgTG酶继续斩拌，最后加入变性淀粉0.36kg、红枣粉0.04kg、枸杞粉0.04kg、南瓜粉0.04kg、胡萝卜粉0.04kg、山楂粉0.01kg、椰果粒0.96kg、竹叶提取物0.08kg，斩拌2分钟，得混合原料备用；
（2）灌制：将肠衣套在灌肠机灌嘴上，用灌肠机将混合原料灌装至直径为2cm的肠衣中，得灌肠备用；
（3）结扎静置：将灌肠每隔5cm用细棉线结扎，于室温下静置1h，得结扎灌肠备用；
（4） 烘制：将结扎灌肠放入热风干燥箱内，于70℃下烘烤至水分含量为49%，得烘制灌肠备用；
（5）分切调味：冷却烘制灌肠，去除捆线，按每小节分切开，调味混合，即得果蔬味素肠；
（6）包装杀菌：将素肠装入透明高温蒸煮袋中，每2小节/袋，真空包装，再放入高压杀菌釜进行灭菌，灭菌温度为117℃，时间为30分钟，于室温下自然冷却，即得成品。
实施例3
一种坚果味素肠的制备方法：
（1） 斩拌：将大豆分离蛋白1.2kg和水6kg倒入斩拌机里乳化，先慢速拌匀再快速乳化，时间5分钟，再加入大豆油0.52kg、白糖0.12kg、食用盐0.072kg、酵母粉0.0014kg、肉味香精0.0011kg、味精0.003kg、肉味膏0.002kg、牛肉膏0.0018kg，快速斩拌2分钟，再加入0.03kgTG酶继续斩拌，最后加入变性淀粉0.36kg、花生粉0.096kg、核桃粉0.048kg、板栗粉0.048kg、白果粉0.05kg、黑芝麻粉0.029kg、扁桃仁粉0.072kg、亚麻籽油0.2kg；
（2）灌制：将肠衣套在灌肠机灌嘴上，用灌肠机将混合原料灌装至直径为2cm的肠衣中，得灌肠备用；
（3）结扎静置：将灌肠每隔5cm用细棉线结扎，于室温下静置1.2h，得结扎灌肠备用；
（4）烘制：将结扎灌肠放入热风干燥箱内，于70℃下烘烤至水分含量为50%，得烘制灌肠备用；
（5）分切调味：冷却烘制灌肠，去除捆线，按每小节分切开，调味混合，即得坚果味素肠；
（6）包装杀菌：将素肠装入透明高温蒸煮袋中，每2小节/袋，真空包装，再放入高压杀菌釜进行灭菌，灭菌温度为115℃，时间为30分钟，于室温下自然冷却，即得成品。
指标检测：
对本发明实施例素肠的氨基酸组成及含量进行检测，对实施例1五谷味素肠的膳食纤维含量进行、实施例2果蔬味素肠的总黄酮和茶多酚含量、实施例3坚果味素肠的脂肪酸组成及含量进行检测；
本发明实施例1五谷味素肠原料中含有魔芋粉，魔芋中葡甘聚糖含量丰富，因此直接表现为魔芋中的水溶性膳食纤维含量高，然而魔芋的质构特征也很明显，魔芋加入食品中后：（a）会增加硬度和粘着性，弹性先提高然后降低，直接影响食品的口感；（b）会减小孔的尺寸；一致的较小的孔径会提高抵抗形变的能力，也提高了维持变形的能力。通过实验发现当魔芋粉添加量超过1%时，对本发明实施例素肠的质构影响较大，因此，对实施例2进行了质构性能检测，对比添加不同重量百分比的魔芋粉对素肠质构的影响情况。检测方法为，采用质构仪测定素肠的硬度、弹性和咀嚼度，具体检测方法为，将素肠切为10mm厚光滑、平整的圆片，放在型号为TA.newplus的质构仪的载样台中央，操作参数为：测试前速度3.0mm/s，测试速度为2.0mm/s，测试后速度为2.0mm/s，两次压缩中间停顿5s，每个样品重负测定3次，取平均值。上述检测结果见表1-表5。
表1 素肠的氨基酸组成
。
由表1可知，100g素肠产品中各项必须氨基酸的含量基本都超过50kg体重的人每日所需的必须氨基酸重量，且必须氨基酸的总量为5.45g，远超过50kg体重的人每日所需的必须氨基酸的总量3.8g，因此，食用100g本发明实施例的素肠可以提供50kg体重的人每日所需的必须氨基酸。
表2 五谷味素肠的膳食纤维含量
。
由表2可知，人体每日建议摄入膳食纤维的量为25g，100g本发明实施例素肠的膳食纤维含量为4.1g，能为人体提供部分膳食纤维，人体所需的剩余分量的膳食纤维可通过食用竹笋、无花果、芹菜等果蔬，但竹笋、无花果这类果蔬季节性较强，芹菜这类果蔬口感欠佳，不适合每日食用，因此，食用本发明实施例的五谷味素肠是补充人体每日所需膳食纤维的一种良好途径。
表3不同重量比的魔芋粉对五谷味素肠质构的影响
。
产品的硬度、弹性、咀嚼度之间的关系为，硬度越低、弹性越大、咀嚼度越低。由表3可知，当魔芋粉添加重量百分比为0.95%时，五谷味素肠的硬度最低、弹性最大、咀嚼度最低，此时口感最好；当魔芋粉添加重量百分比大于1%时，硬度逐渐变高，弹性逐渐变小，咀嚼度逐渐变高，因此，当魔芋粉添加重量百分比大于1%时，会改变素肠的质构。
表4果蔬味素肠的总黄酮和茶多酚含量
。
黄酮和多酚类物质具有清除超氧阴离子和清除DPPH自由基的能力，可提高人体抗氧化活性，还具有改善糖和脂代谢的作用，具有抗炎、抗菌和抗病毒的功效，由表4可知，本发明实施例的果蔬味素肠中的总黄酮含量为3.26mg/g，茶多酚含量为0.7mg/g。因此，食用本发明实施例的果蔬味素肠能为人体提供部分总黄酮和茶多酚，提高人体的抗氧化活性。
表5坚果味素肠的脂肪酸组成
。
由表5可知，本发明实施例的坚果味素肠中的亚麻酸、单不饱和脂肪酸、多不饱和脂肪酸的含量较高，能为人体提供部分必须脂肪酸和不饱和脂肪酸。
综上所述，在不违背本发明创造的思想，对本发明的各种不同实施例进行任意组合，均应当视为本发明公开的内容；在本发明的技术构思范围内，对技术方案进行多种简单的变型及不同实施例进行的不违背本发明创造的思想的任意组合，均应在本发明的保护范围之内。
Claims (9)
1.一种素肠，其特征在于，该素肠包括如下重量份的原料，大豆分离蛋白10-15份、水45-60份、大豆油6-8份、变性淀粉2-4份、TG酶0.1-0.5份、辅料2-4份、风味添加物3-15份。
2.如权利要求1所述的素肠，其特征在于，所述辅料由如下重量份原料组成：白糖29-62份、食用盐14-37份、酵母粉0.3-0.5份、肉味香精0.2-0.3份、味精1-1.5份、肉味膏0.1-0.2份、牛肉膏0.1-0.2份。
3.如权利要求1所述的素肠，其特征在于，所述风味添加物为五谷添加物、果蔬添加物、坚果添加物中任一种。
4.如权利要求2所述的素肠，所述五谷添加物包括如下重量份原料：燕麦粉1.5-2份、藜麦粉1.5-2份、薏米粉1.5-2份、山药粉1.5-2份、魔芋粉0.7-1份、红豆粉1.5-2份、玉米粒87-92份，其特征在于，还包括菊粉20-30份。
5.如权利要求2所述的素肠，所述果蔬添加物包括如下重量份原料：红枣粉0.6-1份、枸杞粉0.6-1份、南瓜粉0.6-1份、胡萝卜粉0.6-1份、山楂粉0.3-0.5份、椰果粒80-90份，其特征在于，还包括竹叶提取物0.6-1份。
6.如权利要求2所述的素肠，所述坚果添加物包括如下重量份原料:花生粉25-30份、核桃粉12-15份、板栗粉12-15份、白果粉12-15份、黑芝麻粒6-10份、扁桃仁粉18-25份，其特征在于，还包括亚麻籽油50-60份。
7.如权利要求4所述的素肠，其特征在于，每100g素肠包含膳食纤维4.1g。
8.如权利要求5所述的素肠，其特征在于，每100g素肠包含总黄酮3.26mg，包含茶多酚0.7mg。
9.如权利要求6所述的素肠，其特征在于，每100g素肠包含亚油酸C18:2 3.69g，包含亚麻酸C18:3a 1.96g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910905013.6A CN110477127A (zh) | 2019-09-24 | 2019-09-24 | 一种素肠 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910905013.6A CN110477127A (zh) | 2019-09-24 | 2019-09-24 | 一种素肠 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110477127A true CN110477127A (zh) | 2019-11-22 |
Family
ID=68559202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910905013.6A Pending CN110477127A (zh) | 2019-09-24 | 2019-09-24 | 一种素肠 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110477127A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466554A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种营养强化植物基肠及其制备方法 |
| CN111466556A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种坚果植物基肠的制作方法 |
| CN111466555A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种果蔬植物基肠的制作方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1600064B1 (de) * | 2004-04-06 | 2011-09-14 | Fabry's Food & Snack GmbH & Co. KG | Fleischfreies Lebensmittel, Verfahren zu dessen Herstellung und dessen Verwendung |
| CN103392983A (zh) * | 2013-07-30 | 2013-11-20 | 成都希望食品有限公司 | 一种五谷杂粮素肠及其制作方法 |
| CN105029161A (zh) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | 一种淀粉素肠 |
| CN105685254A (zh) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | 一种含有膳食纤维的素肠及其加工工艺 |
| CN107568411A (zh) * | 2017-09-29 | 2018-01-12 | 山东禹王生态食业有限公司 | 一种大豆分离蛋白素肠及其制备方法 |
-
2019
- 2019-09-24 CN CN201910905013.6A patent/CN110477127A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1600064B1 (de) * | 2004-04-06 | 2011-09-14 | Fabry's Food & Snack GmbH & Co. KG | Fleischfreies Lebensmittel, Verfahren zu dessen Herstellung und dessen Verwendung |
| CN103392983A (zh) * | 2013-07-30 | 2013-11-20 | 成都希望食品有限公司 | 一种五谷杂粮素肠及其制作方法 |
| CN105029161A (zh) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | 一种淀粉素肠 |
| CN105685254A (zh) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | 一种含有膳食纤维的素肠及其加工工艺 |
| CN107568411A (zh) * | 2017-09-29 | 2018-01-12 | 山东禹王生态食业有限公司 | 一种大豆分离蛋白素肠及其制备方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466554A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种营养强化植物基肠及其制备方法 |
| CN111466556A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种坚果植物基肠的制作方法 |
| CN111466555A (zh) * | 2020-05-09 | 2020-07-31 | 四川南溪徽记食品有限公司 | 一种果蔬植物基肠的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Quinoa (Chenopodium quinoa Willd), functional superfood for today’s world: A Review | |
| CN110477127A (zh) | 一种素肠 | |
| CN103211155A (zh) | 一种榴莲桂花杂粮糕 | |
| CN110122527A (zh) | 一种无糖藜麦全粉饼干的制备方法 | |
| CN101946880B (zh) | 绞股蓝麦芽糖醇杂粮糕点 | |
| Bhathal et al. | Quinoa-a treasure trove of nutrients | |
| KR101497382B1 (ko) | 황태강정 및 이의 제조방법 | |
| CN111642702A (zh) | 一种适合糖尿病人及体重超重者食用的高膳食纤维高蛋白鸡胸肉肠及其制备方法 | |
| KR20120094725A (ko) | 감귤 과피에서 추출한 식이섬유를 첨가한 계육 유화형 소시지의 제조방법 | |
| KR100955043B1 (ko) | 체중조절용 케이크의 분말 조성물 및 이를 이용한 케이크의제조방법 | |
| CN110506799A (zh) | 一种火麻仁蛋白人造肉的配方及制备方法 | |
| JP2007282620A (ja) | 健康食品 | |
| KR101499066B1 (ko) | 황태탕수 및 이의 제조방법 | |
| KR101322290B1 (ko) | 마를 이용한 약과의 제조방법 | |
| KR102255859B1 (ko) | 꾸지뽕 및 천년초가 함유된 쌀국수 제조방법 및 이에 의해 제조된 쌀국수 | |
| KR101894985B1 (ko) | 홍미를 주성분으로 하는 쌀국수 및 그 제조방법 | |
| KR20200066084A (ko) | 연 성분이 포함된 과자 제조방법 | |
| CN111296827A (zh) | 组合物及其应用 | |
| KR101571402B1 (ko) | 12곡 영양곡물분을 이용한 쌀호떡 및 그 제조방법 | |
| KR102628560B1 (ko) | 닭가슴살을 이용한 단백질 강화면 및 이의 제조방법 | |
| Kaur et al. | Utilization of Pseudocereals In Bakery Products and Healthcare | |
| KR102005280B1 (ko) | 고단백-저지방성과 취식감이 우수한 어만두 및 이의 제조 방법 | |
| Fotima | MORPHOLOGICAL CHARACTERISTICS OF GREEN LENTILS | |
| KR100525518B1 (ko) | 은행이 가미된 기능성 어묵 및 그 제조방법 | |
| Benakatti et al. | Nutritional considerations in geriatrics |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210602 Address after: 611730 No. 299, Yong'an Road, Chengdu Sichuan cuisine Industrial Park, Pidu District, Chengdu City, Sichuan Province Applicant after: Sichuan Zhide expectant Biotechnology Co.,Ltd. Address before: 610083 No. 929 Xingchuan Road, Jinniu District, Chengdu City, Sichuan Province Applicant before: SICHUAN HUIJI FOOD Co.,Ltd. Applicant before: SICHUAN NANXI HUIJI FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191122 |
|
| RJ01 | Rejection of invention patent application after publication |