CN110477127A - 一种素肠 - Google Patents
一种素肠 Download PDFInfo
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- 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
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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。
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