CN111109540A - 一种具有降血脂功能的杂粮牛肉风干肠及其制备方法 - Google Patents
一种具有降血脂功能的杂粮牛肉风干肠及其制备方法 Download PDFInfo
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Abstract
本发明涉及的是一种具有降血脂功能的杂粮牛肉风干肠及其制备方法,其中具有降血脂功能的杂粮牛肉风干肠按重量份数计,主料:牛肉1000份、燕麦30‑50份、苦荞麦30‑50份、玉米80‑100份、黑豆80‑100份、薏米80‑100份;中药原料:杏仁10‑20份、灵芝10‑20份、大黄6‑10份、姜黄10‑20份、柴胡6‑10份、泽泻6‑10份、陈皮6‑10份、马齿苋10‑20份、半夏6‑10份、刺五加10‑20份、绞股蓝10‑20份、女贞子10‑20份;辅料:肉桂30‑50份、草果50‑80份、茴香50‑80份。本发明保留了杂粮、中药营养和功效,又解决了中药和杂粮口味不佳的问题。
Description
一、技术领域:
本发明涉及食品领域,具体涉及的是一种具有降血脂功能的杂粮牛肉风干肠及其制备方法。
二、背景技术:
发酵作为一种便捷的食品加工及贮藏方式具有改善食品风味、提高营养品质、增强感官特性及延长食品保质期等优点。近年来,随着发酵肉制品消费量的不断增长,肉制品用功能性发酵剂的开发已经成为当前的研究热点。乳酸菌是发酵肉制品中的优势菌群,在发酵过程中可以作为发酵菌株与糖类发生化学反应,产生乳酸和乙酸等物质,并使蛋白质发生降解,产生丰富的氨基酸,使产品具有独特的风味、颜色和质地。
传统的风干肠是以猪肉为原料,经自然晾晒发酵而成。它胆固醇、食盐含量较高,多吃易导致高血压、动脉硬化等心脑血管系统疾病发生。随着饮食结构发生的变化,人们对肉制品的要求越来越高。不仅要求它具有良好的口味,还要求它具有营养和保健等方面的功能,因此需要开发大众的功能性特色食品。
近年来,杂粮因其具备高的膳食纤维而被人们广泛认知,其所具备的淀粉中抗性淀粉含量较高,这种淀粉不易降解、在体内消化缓慢,吸收和进入体内均比较缓慢,具有一定的减肥效果,所以近年来备受人们的关注。因此,将杂粮应用到发酵风干肠中,使风干肠不仅具有丰富的营养,还具有一定的功能特性。
三、发明内容:
本发明的一个目的是提供一种具有降血脂功能的杂粮牛肉风干肠,这种具有降血脂功能的杂粮牛肉风干肠用于解决杂粮、中药难以合理配伍,以及人体对杂粮、中药难以均衡、有效吸收的问题;本发明的另一个目的是提供这种具有降血脂功能的杂粮牛肉风干肠的制备方法。
本发明解决其技术问题所采用的技术方案是:这种具有降血脂功能的杂粮牛肉风干肠由包括主料、中药原料、辅料的制备原料制备而成,按重量份数计,所述主料为牛肉1000份、燕麦30-50份、苦荞麦30-50份、玉米80-100份、黑豆80-100份、薏米80-100份;所述中药原料:杏仁10-20份、灵芝10-20份、大黄6-10份、姜黄10-20份、柴胡6-10份、泽泻6-10份、陈皮6-10份、马齿苋10-20份、半夏6-10份、刺五加10-20份、绞股蓝10-20份、女贞子10-20份;所述辅料包括:肉桂30-50份、花椒50-100份、草果50-80份、茴香50-80份、食盐100-150份、味精20-30份、玉米淀粉150-200份;其中按所述配比,将杏仁、灵芝、大黄、姜黄、柴胡、泽泻清洗后沥干,进行初粉碎,过80-90目筛之后放入低温密闭超微粉机中进行超微粉碎,过120-140目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动30-40分钟后进行过滤得到中药汤汁A;将陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,30-40℃浸泡并配合超声波震荡20-30分钟,之后进行煎煮,进行过滤,得到中药汤汁B。
上述方案中主料中:牛肉1000份、燕麦40份、苦荞麦40份、玉米90份、黑豆90份、薏米90份,所述中药原料中:杏仁15份、灵芝15份、大黄8份、姜黄15份、柴胡8份、泽泻8份、陈皮8份、马齿苋15份、半夏8份、刺五加15份、绞股蓝15份、女贞子15份,所述辅料中:肉桂40份、花椒75份、草果65份、茴香65份、食盐125份、味精25份、玉米淀粉175份。
上述具有降血脂功能的杂粮牛肉风干肠的制备方法:
步骤1、牛肉采用符合国家标准的新鲜牛肉,将牛肉清洗直至无血污后切成8mm×6mm×6mm的肉粒,用60-80℃的清水浸洗10s,沥干;
步骤2、取燕麦、苦荞麦、玉米、黑豆、薏米除杂清洗后,放置于蒸锅内110-130℃蒸30-40分钟,冷却后加入2倍体积的水进行打浆,制成杂粮匀浆;
步骤3、取杏仁、灵芝、大黄、姜黄、柴胡、泽泻,放入中药滚筒清洗机中清洗后沥干,沥干后放入磨粉机中进行初粉碎,过80-90目筛之后放入低温密闭超微粉机中进行超微粉碎,过120-140目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动30-40分钟后进行过滤,过滤的滤液取出后通入抽滤装置进行二次过滤得到中药汤汁A;
步骤4、取陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,30-40℃浸泡并配合超声波震荡20-30分钟,之后进行煎煮,第一次煎煮80-120℃条件下20-30分钟,停火20分钟,第二次煎煮80℃条件下60-70分钟,停火20分钟,第三次煎煮60℃条件下30-50分钟,之后进行过滤,滤液取出通入抽滤装置进行二次过滤得到中药汤汁B;
步骤5、将步骤1中牛肉粒、步骤2中杂粮匀浆、步骤3中中药汤汁A、步骤4中中药汤汁B混合,并加入玉米淀粉、肉桂、花椒、草果、茴香、食盐、味精,搅拌均匀,腌制3-4h,制得馅料;。
步骤6、将步骤5中馅料加入活菌数为108cfu/g的混合菌,在28-32℃发酵24-28小时,混合菌为植物乳杆菌:酵母菌比例1:1的菌种;
步骤7、将肠衣清洗干净并去除盐和腥味,将步骤6中发酵后的馅料用灌装机灌装,将灌装好的肠体,采用排气针进行排气;
步骤8、将步骤7中灌好的肠体放入烤炉内烘烤1-2h,炉温控制在60-80℃,烘烤过程中翻动上下肠体,保证烘烤均匀,烘烤后取出放入烟熏机的熏屉,熏制15-25分钟后出炉,熏制温度为40-50℃,将熏制好的肠体于阳光或通风干燥处挂晒3-4d,既得本发明杂粮牛肉风干肠。
上述方案步骤3中超声波震荡频率范围为50-60Khz。
上述方案步骤4中超声波震荡频率范围为40-50Khz。
本发明所选用低温密闭超微粉碎对中药进行特异性粉碎,原料经超微粉碎后,细胞壁破碎,细胞内的有效成分充分暴露出来,其释放速度及释放量相比常规粉碎会大幅度提高,经低温超微粉碎后的中药,放入冷水中使用辅助超声波震动进行萃取,可最大限度保留药物中的活性成分,可极大限度提升人体对中药药用成分的吸收。
本发明所提供的具有降血脂功能的杂粮牛肉风干肠,其主要主料为:
燕麦:俗称油麦、玉麦、雀麦、野麦,是一种低糖、高营养、高能食品,几乎没有其他谷物的主要缺点,在我国各地皆有分布,特别是华北北部长城内外和青藏高原、内蒙古、东北一带牧区或半牧区栽培较多,富含碳水化合物、蛋白质、脂肪、植物纤维、维生素B、维生素E、矿物质、核黄素、皂苷等人体所需营养物质,具有降血糖、润肠通便、补充钙质、延年益寿、美白祛斑、预防心血管疾病的功效。
苦荞麦:别名菠麦、乌麦、花荞等,《本草纲目》记载:苦荞麦性味苦、平、寒,有益气力、续精神、利耳目、降气宽肠健胃的作用。传统医学和现代医学都证实苦荞麦具有降血糖、降血脂、降尿糖、防便秘等功效,被权威专家称为“三降食品”和“21世纪人类的健康食品”。
玉米:玉米是禾本科植物玉蜀黍的种子,原产于中美洲墨西哥和秘鲁,16世纪传入我国,如今是我国第一大粮食作物,全国各地都有种植,尤以东北、华北和西南各省较多,是粗粮中的保健佳品,富含碳水化合物、蛋白质、脂肪、胡萝卜素、核黄素等,具有减肥、防癌抗癌、降血压、降血脂、提高记忆力、抗衰老、明目、促进胃肠蠕动作用。
黑豆:黑豆,又名橹豆、料豆、零乌豆,民间多称黑小豆和马科豆,向有豆中之王的美称。黑豆防老抗衰,药食俱佳。黑豆含丰富的蛋白质、不饱和脂肪酸、磷酯、钙、磷、铁、钾、钠、胡萝卜素、维生素B1、维生素B2、维生素B12、烟酸、叶酸、胆碱、大豆黄酮、皂苷等。黑豆性平、味甘;归脾、肾经;具有消肿下气、润肺燥热、祛痰止喘、活血利水、祛风除痹、补血安神、明目健脾、补肾益阴、解毒的作用;用于水肿胀满、风毒脚气、黄疸浮肿、风痹痉挛、产后风疼、口噤、痈肿疮毒,可解药毒,制风热而止盗汗,乌发黑发以及延年益寿的功能。
薏米:又名薏苡仁、苡仁、六谷子,为禾本科植物薏苡的种仁,在我国栽培历史悠久,我国汉代已有栽培,东汉马缓曾从交趾引进优良品种,是我国古老的药食皆佳的粮种之一。薏米的营养价值很高,被誉为“世界禾本科植物之王”,在欧洲,它被称为“生命健康之友”。薏米富含维生素B族、矿物质、膳食纤维,具有健脾养脾、养胃健胃、养肾补肾、补气益气、调理肠胃、滋阴补阴、安神镇定、清肺润肺、祛湿、降血脂、祛风、提高代谢、控制食欲、养颜、抗衰老的功效。
本发明所添加的中药的中药组方,是在传统验方的基础上,经过多年的实际经验,精心调配出来的,该中药组方的各味药材是:
杏仁:杏仁富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁等人体所需营养元素,具有润肺、降低胆固醇、抗肿瘤、减肥、促进皮肤血液循环功效。
灵芝:外形呈伞状,菌盖肾形、半圆形或近圆形,为多孔菌科真菌灵芝的子实体。灵芝对多种理化及生物因素引起的肝损伤有保护作用。无论在肝脏损害发生前还是发生后,服用灵芝都可保护肝脏,减轻肝损伤。服用灵芝后可取代胰岛素抑制脂肪酸的释出,可改善血糖、尿糖等症状。灵芝中的水溶性多糖,可减轻非胰岛素依赖型糖尿病的发病程度。动物实验和临床试验均表明,灵芝可有效地扩张冠状动脉,增加冠脉血流量,改善心肌微循环,增强心肌氧和能量的供给,因此,对心肌缺血具有保护作用,可广泛用于冠心病、心绞痛等的治疗和预防。对高血脂病患者,灵芝可明显降低血胆固醇、脂蛋白和甘油三脂,并能预防动脉粥样硬化斑块的形成。对于粥样硬化斑块已经形成者,则有降低动脉壁胆固醇含量、软化血管、防止进一步损伤的作用。并可改善局部微循环,阻止血小板聚集。这些功效对于多种类型的中风有良好的防治作用。
大黄:大黄是多种蓼科大黄属的多年生植物的合称,也是中药材的名称。主治:实热便秘;热结胸痞;湿热泻痢;黄疸;淋病;水肿腹满;小便不利;目赤;咽喉肿痛;口舌生疮;胃热呕吐;吐血;咯血;衄血;便血;尿血;蓄血;经闭;产后瘀滞腹痛;症瘕积聚;跌打损伤;热毒痈疡;丹毒;烫伤。
姜黄:姜黄芭蕉目,姜科、姜黄属多年生草本植物,株高1-1.5m,根茎很发达,根粗壮,末端膨大呈块根;叶片长圆形或椭圆形,叶顶端短渐尖;苞片卵形或长圆形,淡绿色,顶端钝,花冠淡黄色;花期8月。现代研究证实姜黄中的主要成分—姜黄素,具有抗氧化、抗肿瘤、降血脂、降血糖、抗溃疡、保护肝脏、抗心肌缺血、抗抑郁、抗菌、消炎、抗病毒和抗真菌等作用,可用于治疗癌症、糖尿病、冠心病、关节炎、阿尔茨海默氏病(早老性痴呆)以及其他慢性疾病。
柴胡:味苦,性微寒,入肝肾二经,具疏肝利胆、疏气解郁、散火之功效。柴胡中独特的皂苷成分具有降脂作用。
泽泻:味甘、性寒,具有利水、清湿热的功效。并可排除身体水肿、加快代谢,同时具有一定的减脂作用。
陈皮;用于胸腹胀满等症。橘皮辛散通温,气味芳香,长于理气,能入脾肺,故既能行散肺气壅遏,又能行气宽中,用于肺气拥滞、胸膈痞满及脾胃气滞、脘腹胀满等症。常与木香、枳壳等配伍应用。
马齿苋:一年生草本,全株无毛。茎平卧,伏地铺散,枝淡绿色或带暗红色。马齿苋含有丰富的二羟乙胺、苹果酸、葡萄糖、钙、磷、铁以及维生素E、胡萝卜素、维生素B、维生素C等营养物质。马齿苋在营养上有一个突出的特点,它的ω—3脂肪酸含量高于人和植物。ω—3脂肪酸能抑制人体对胆固酸的吸收,降低血液胆固醇浓度,改善血管壁弹性,对防治心血管疾病很有利。
半夏:该品辛散温燥有毒,主入脾胃兼入肺,能行水湿,降逆气,而善祛脾胃湿痰。水湿去则脾健而痰涎自消,逆气降则胃和而痞满呕吐自止,故为燥湿化痰,降逆止呕,消痞散结之良药。
刺五加:刺五加具有补肾强志,养心安神的作用,可以改善腰膝酸痛,神疲乏力,失眠健忘的症状。刺五加能扩张血管,增加冠脉血流量,可以用于心绞痛,高脂血症,脑血栓的治疗。刺五加具有抗疲劳,抗衰老,强壮的作用,能增强人体的体力和智力,提高工作效率,并能调节神经系统功用。刺五加还有滋阴补肾,平衡阴阳,调节女性内分泌的作用。
绞股蓝:绞股蓝是一种具有人参作用,而无人参副作用的多功能保健药,被誉名为“世界四大保健品之冠”,绞股蓝味微甜,性寒,清热解毒、能降血脂、降胆固醇。降血脂,降血压,增强冠状动脉和脑血流量,抗DNA的变异作用,提高机体免疫功能,防治动脉硬化,肥胖症,癌症及慢性肝炎,是滋补安神,保护肝脏的。消炎解毒、止咳祛痰、适用于动脉硬化、支气管、哮喘胃溃疡、高血压、高胆固醇等延寿作用。
女贞子:女贞子为木犀科植物女贞的果实。冬季果实成熟时采摘,除去枝叶晒干,或将果实略熏后,晒干;或置热水中烫过后晒干,补肝肾,强腰膝。治阴虚内热,头晕,目花,耳鸣,腰膝酸软,须发早白。滋补肝肾,明目乌发。用于眩晕耳鸣,腰膝酸软、须发早白、目暗不明。
有益效果:
1、本发明将具有降血脂、降低胆固醇等功能的杂粮组成成分与具有降血脂、预防心脑血管疾病功能的中药相结合,充分保留杂粮、中药营养和功效的同时,又解决了中药和杂粮口味不佳的问题,食用方便,能够满足人体需求的各种营养素,使食用者身体更加健康,适合推广食用。
2、本发明所先用的燕麦30-50份、苦荞麦30-50份、玉米80-100份、黑豆80-100份、薏米80-100份,进行配伍作为主要原料,其组合含有丰富的蛋白质、维生素、矿物质和膳食纤维,具有降血压、降血脂、降低胆固醇的功能。
3、本发明中药的处理工艺分为两种,各分为三步:一、(1)清洗、初粉碎、低温密闭超微粉碎;(2)冷水超声波震荡提取;(3)二次过滤;二、(1)将中药浸泡并配合超声波震荡;(2)进行三次煎煮;(3)二次过滤;通过两种不同工艺处理中药,可最大限度保留药物中的活性成分,提升人体对中药药用成分的吸收,并能够完全除去残渣而不影响食品口感。本发明使用植物乳杆菌和酵母菌进行混合发酵,能够弥补酵母菌在发酵过程中存在还原硝酸盐的不足,微生物发酵能够将香肠中的大分子蛋白和脂肪转化成小分子氨基酸和脂肪酸,使得香肠的口感更佳,从而促进机体的吸收。同时产生活性肽、抗氧化剂、免疫调节剂、抑菌剂等生物活性物质,与杂粮、中药中的营养物质结合,增强了降血压、降血脂、降低胆固醇的功能。
四、具体实施方式:
下面对本发明做进一步说明:
实施例1:
一种具有降血脂功能的杂粮牛肉风干肠,其特征在于,包括主料、中药原料及辅料,所述主料组分及重量份数配比为:牛肉1000份、燕麦30份、苦荞麦30份、玉米80份、黑豆80份、薏米80份,所述中药原料组分及重量份数配比为:杏仁10份、灵芝10份、大黄6份、姜黄10份、柴胡6份、泽泻6份、陈皮6份、马齿苋10份、半夏6份、刺五加10份、绞股蓝10份、女贞子10份,所述辅料组分及重量份数配比为:肉桂30份、花椒50份、草果50份、茴香50份、食盐100份、味精20份、玉米淀粉150份。
其制备方法如以下步骤:
步骤1、牛肉原料采用符合国家标准的新鲜牛肉,将牛肉清洗直至无血污后切成8mm×6mm×6mm的肉粒,用60℃的清水浸洗10s,沥干,备用。
步骤2、取燕麦、苦荞麦、玉米、黑豆、薏米除杂清洗后,放置于蒸锅内110℃蒸30分钟,冷却后加入2倍体积的水进行打浆,制成杂粮匀浆,备用。
步骤3、取杏仁、灵芝、大黄、姜黄、柴胡、泽泻,放入中药滚筒清洗机中清洗后沥干,沥干后放入磨粉机中进行初粉碎,之后放入低温密闭超微粉机中进行超微粉碎,过300目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动30分钟后进行过滤,超声波震荡频率范围为60Khz,过滤的滤液取出后通入抽滤装置进行二次过滤得到中药汤汁A,备用。
步骤4、取陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,30℃浸泡并配合超声波震荡20分钟,超声波震荡频率范围为50Khz,之后进行煎煮,第一次煎煮80℃条件下20分钟,停火20分钟,第二次煎煮80℃条件下60分钟,停火20分钟,第三次煎煮60℃条件下30分钟,之后进行过滤,滤液取出通入抽滤装置进行二次过滤得到中药汤汁B,备用。
步骤5、将步骤1中牛肉粒、步骤2中杂粮匀浆、步骤3中中药汤汁A、步骤4中中药汤汁B混合,并加入玉米淀粉、肉桂、花椒、草果、茴香、食盐、味精,搅拌均匀,腌制3h,制得馅料,备用。
步骤6、将步骤5中馅料加入活菌数为108cfu/g的混合菌,在28℃发酵24小时,混合菌为植物乳杆菌:酵母菌比例1:1的菌种。
步骤7、将肠衣清洗干净并去除盐和腥味,将步骤6中发酵后的馅料用灌装机灌装,将灌装好的肠体,采用排气针进行排气。
步骤8、将步骤7中灌好的肠体放入烤炉内烘烤1h,炉温控制在60℃,烘烤过程中翻动上下肠体,保证烘烤均匀,烘烤后取出放入烟熏机的熏屉,熏制15分钟后出炉,熏制温度为50℃,将熏制好的肠体于阳光或通风干燥处挂晒3d,既得本发明杂粮牛肉风干肠。
实施例2:
一种具有降血脂功能的杂粮牛肉风干肠,其特征在于,包括主料、中药原料及辅料,所述主料组分及重量份数配比为:牛肉1000份、燕麦40份、苦荞麦40份、玉米90份、黑豆90份、薏米90份,所述中药原料组分及重量份数配比为:杏仁15份、灵芝15份、大黄8份、姜黄15份、柴胡8份、泽泻8份、陈皮8份、马齿苋15份、半夏8份、刺五加15份、绞股蓝15份、女贞子15份,所述辅料组分及重量份数配比为:肉桂40份、花椒75份、草果65份、茴香65份、食盐125份、味精25份、玉米淀粉175份。
其制备方法如以下步骤:
步骤1、牛肉原料采用符合国家标准的新鲜牛肉,将牛肉清洗直至无血污后切成8mm×6mm×6mm的肉粒,用70℃的清水浸洗10s,沥干,备用。
步骤2、取燕麦、苦荞麦、玉米、黑豆、薏米除杂清洗后,放置于蒸锅内120℃蒸35分钟,冷却后加入2倍体积的水进行打浆,制成杂粮匀浆,备用。
步骤3、取杏仁、灵芝、大黄、姜黄、柴胡、泽泻,放入中药滚筒清洗机中清洗后沥干,沥干后放入磨粉机中进行初粉碎,之后放入低温密闭超微粉机中进行超微粉碎,过400目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动35分钟后进行过滤,超声波震荡频率范围为55Khz,过滤的滤液取出后通入抽滤装置进行二次过滤得到中药汤汁A,备用。
步骤4、取陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,35℃浸泡并配合超声波震荡25分钟,超声波震荡频率范围为,45Khz,之后进行煎煮,第一次煎煮100℃条件下25分钟,停火20分钟,第二次煎煮80℃条件下65分钟,停火20分钟,第三次煎煮60℃条件下40分钟,之后进行过滤,滤液取出通入抽滤装置进行二次过滤得到中药汤汁B,备用。
步骤5、将步骤1中牛肉粒、步骤2中杂粮匀浆、步骤3中中药汤汁A、步骤4中中药汤汁B混合,并加入玉米淀粉、肉桂、花椒、草果、茴香、食盐、味精,搅拌均匀,腌制3.5h,制得馅料,备用。
步骤6、将步骤5中馅料加入活菌数为108cfu/g的混合菌,在30℃发酵26小时,混合菌为植物乳杆菌:酵母菌比例1:1的菌种。
步骤7、将肠衣清洗干净并去除盐和腥味,将步骤6中发酵后的馅料用灌装机灌装,将灌装好的肠体,采用排气针进行排气。
步骤8、将步骤7中灌好的肠体放入烤炉内烘烤1.5h,炉温控制在70℃,烘烤过程中翻动上下肠体,保证烘烤均匀,烘烤后取出放入烟熏机的熏屉,熏制20分钟后出炉,熏制温度为45℃,将熏制好的肠体于阳光或通风干燥处挂晒3.5d,既得本发明杂粮牛肉风干肠。
实施例3:
一种具有降血脂功能的杂粮牛肉风干肠,其特征在于,包括主料、中药原料及辅料,所述主料组分及重量份数配比为:牛肉1000份、燕麦50份、苦荞麦50份、玉米100份、黑豆100份、薏米100份,所述中药原料组分及重量份数配比为:杏仁20份、灵芝20份、大黄10份、姜黄20份、柴胡10份、泽泻10份、陈皮10份、马齿苋20份、半夏10份、刺五加20份、绞股蓝20份、女贞子20份,所述辅料组分及重量份数配比为:肉桂50份、花椒100份、草果80份、茴香80份、食盐150份、味精30份、玉米淀粉200份。
其制备方法如以下步骤:
步骤1、牛肉原料采用符合国家标准的新鲜牛肉,将牛肉清洗直至无血污后切成8mm×6mm×6mm的肉粒,用80℃的清水浸洗10s,沥干,备用。
步骤2、取燕麦、苦荞麦、玉米、黑豆、薏米除杂清洗后,放置于蒸锅内130℃蒸40分钟,冷却后加入2倍体积的水进行打浆,制成杂粮匀浆,备用。
步骤3、取杏仁、灵芝、大黄、姜黄、柴胡、泽泻,放入中药滚筒清洗机中清洗后沥干,沥干后放入磨粉机中进行初粉碎,之后放入低温密闭超微粉机中进行超微粉碎,过500目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动40分钟后进行过滤,超声波震荡频率范围为50Khz,过滤的滤液取出后通入抽滤装置进行二次过滤得到中药汤汁A,备用。
步骤4、取陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,40℃浸泡并配合超声波震荡30分钟,超声波震荡频率范围为40Khz,之后进行煎煮,第一次煎煮120℃条件下30分钟,停火20分钟,第二次煎煮80℃条件下70分钟,停火20分钟,第三次煎煮60℃条件下50分钟,之后进行过滤,滤液取出通入抽滤装置进行二次过滤得到中药汤汁B,备用。
步骤5、将步骤1中牛肉粒、步骤2中杂粮匀浆、步骤3中中药汤汁A、步骤4中中药汤汁B混合,并加入玉米淀粉、肉桂、花椒、草果、茴香、食盐、味精,搅拌均匀,腌制4h,制得馅料,备用。
步骤6、将步骤5中馅料加入活菌数为108cfu/g的混合菌,在32℃发酵28小时,混合菌为植物乳杆菌:酵母菌比例1:1的菌种。
步骤7、将肠衣清洗干净并去除盐和腥味,将步骤6中发酵后的馅料用灌装机灌装,将灌装好的肠体,采用排气针进行排气。
步骤8、将步骤7中灌好的肠体放入烤炉内烘烤2h,炉温控制在80℃,烘烤过程中翻动上下肠体,保证烘烤均匀,烘烤后取出放入烟熏机的熏屉,熏制25分钟后出炉,熏制温度为40℃,将熏制好的肠体于阳光或通风干燥处挂晒4d,既得本发明杂粮牛肉风干肠。
实施例4:
具有降血脂功能的杂粮牛肉风干肠的动物实验效果验证。
实验动物:用SPF级Wistar雄性大鼠52只,体重220±20.1g
实验方法:SPF级Wistar雄性大鼠52只,在SPF级动物实验室内喂高脂饲(基础饲料70.8%、胆固醇2%、蛋黄粉16%、胆盐0.2%)10d测定初始体重,根据TC(血清总胆固醇)水平,采用分层随机抽样方法将大鼠分为4组,每组13只,并适当调整使各组TG(甘油三酯)及体重尽可能均衡。(眼内眦取血测定TC、TG及HDL-C(升高高密度脂蛋白胆固醇)含量以观察其正常值)。10d后对照组喂饲基本饲料,其余各组均用同等重量的用本发明不同实施例喂养,每天1次,连续35d,每周秤体重1次。实验至第15和第36d时分别采血测定血清TC、TG、HDL-C含量,采血前各组大鼠禁食16h。
表1实验前后大鼠体重变化
实施例组 | 初始体重(g) | 终末体重(g) | 体重减少量(g) |
实施例1 | 287.61±25.2 | 227.31±20.2 | 60.34±10.3 |
实施例2 | 294.52±28.2 | 216.71±22.7 | 78.07±21.4 |
实施例3 | 287.54±26.1 | 223.49±21.1 | 64.19±22.6 |
对照组 | 288.77±23.1 | 269.87±19.45 | 19.58±4.3 |
通过表1可知本发明所有实施例均对大鼠体重有调控作用。
表2实验大鼠实验前的TC、TG和HDL-C含量
表3实验大鼠15d的TC、TG和HDL-C含量
表4实验大鼠35d的TC、TG和HDL-C含量
通过表2、3、4对比发现三个实施例组的TC含量均低于高脂对照组,且差异均具有显著性(P<0.05或P<0.01),表明本发明具有降低血清总胆固醇的作用;实验开始时各实施例组大鼠血清TG含量一致,实验至第15、36天时对照组TG含量均低于各实施例组,且差异有显著性(P<0.05或P<0.01),第36天时,各实施例组的TG含量均低于对照组,且差异均有差异显著性(P<0.01),表明本发明具有降低大鼠血清甘油三酯的作用,本发明对升高大鼠血清高密度脂蛋白胆固醇水平具有一定的作用。
典型实验例:
刘某波,男,38岁,身高1.70米、体重85公斤,是一名程序员。每天坐位活动(计算机、电视前)长达10至12小时,基本不运动,也不控制膳食。体检中发现,血甘油三酯、胆固醇超过正常值,并有中度脂肪肝,体脂占体重30%,平板跑台试验中测得的最大吸氧量为35毫升/公斤体重/分、最大心率171次/分。大夫做出如下诊断:轻度肥胖、体脂超标、IIb或IV型高血脂症、脂肪肝、最大吸氧量和心功能在正常范围内的低水平,有患冠心病的高危因素。
接受本发明受试实验后,患者每日午饭、晚饭各食用本发明杂粮牛肉风干肠75g,并且每天摄入猪羊肉类的量减1至2两、炒菜植物油减10至20克,跑步2公里,30日后,患者自诉身体从未有现在这样舒服,周身觉筋骨肌肉伸展舒畅,大便日1次。3个月后,刘先生体重75公斤、体脂25%,总胆固醇、甘油三酯、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇指标已回复正常,最大吸氧量增至43毫升/公斤体重/分,并已养成好的运动和饮食习惯。
本发明将苦荞麦、燕麦、薏米、玉米、黑豆、绿豆等杂粮成分加入到风干牛肉肠中,不仅丰富其营养价值,同时发挥了杂粮的功能特性,同时本发明还将具有降血脂功效的杏仁、灵芝、大黄、姜黄、柴胡、泽泻、陈皮、苍术、马齿苋、半夏、刺五加、绞股蓝、女贞子等中药应用到风干牛肉肠中,使其具有降血脂的功效。
应当理解本文所述的例子和实施方式仅为了说明,并不用于限制本发明,本领域技术人员可根据它做出任何修改或者变化,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均包含在本发明的保护范围之内。
Claims (5)
1.一种具有降血脂功能的杂粮牛肉风干肠,其特征在于:这种具有降血脂功能的杂粮牛肉风干肠由包括主料、中药原料、辅料的制备原料制备而成,按重量份数计,所述主料为牛肉1000份、燕麦30-50份、苦荞麦30-50份、玉米80-100份、黑豆80-100份、薏米80-100份;所述中药原料:杏仁10-20份、灵芝10-20份、大黄6-10份、姜黄10-20份、柴胡6-10份、泽泻6-10份、陈皮6-10份、马齿苋10-20份、半夏6-10份、刺五加10-20份、绞股蓝10-20份、女贞子10-20份;所述辅料包括:肉桂30-50份、花椒50-100份、草果50-80份、茴香50-80份、食盐100-150份、味精20-30份、玉米淀粉150-200份;其中按所述配比,将杏仁、灵芝、大黄、姜黄、柴胡、泽泻清洗后沥干,进行初粉碎,过80-90目筛之后放入低温密闭超微粉机中进行超微粉碎,过120-140目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动30-40分钟后进行过滤得到中药汤汁A;将陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,30-40℃浸泡并配合超声波震荡20-30分钟,之后进行煎煮,进行过滤,得到中药汤汁B。
2.根据权利要求1所述的具有降血脂功能的杂粮牛肉风干肠,其特征在于:所述的主料中:牛肉1000份、燕麦40份、苦荞麦40份、玉米90份、黑豆90份、薏米90份,所述中药原料中:杏仁15份、灵芝15份、大黄8份、姜黄15份、柴胡8份、泽泻8份、陈皮8份、马齿苋15份、半夏8份、刺五加15份、绞股蓝15份、女贞子15份,所述辅料中:肉桂40份、花椒75份、草果65份、茴香65份、食盐125份、味精25份、玉米淀粉175份。
3.一种权利要求1或2所述的具有降血脂功能的杂粮牛肉风干肠的制备方法,其特征在于:
步骤1、牛肉原料采用符合国家标准的新鲜牛肉,将牛肉清洗直至无血污后切成8mm×6mm×6mm的肉粒,用60-80℃的清水浸洗10s,沥干;
步骤2、取燕麦、苦荞麦、玉米、黑豆、薏米除杂清洗后,放置于蒸锅内110-130℃蒸30-40分钟,冷却后加入2倍体积的水进行打浆,制成杂粮匀浆;
步骤3、取杏仁、灵芝、大黄、姜黄、柴胡、泽泻,放入中药滚筒清洗机中清洗后沥干,沥干后放入磨粉机中进行初粉碎,过80-90目筛之后放入低温密闭超微粉机中进行超微粉碎,过120-140目筛,得微细化中药混合粉,放入7倍重量的冷水中,使用辅助超声波震动30-40分钟后进行过滤,过滤的滤液取出后通入抽滤装置进行二次过滤得到中药汤汁A;
步骤4、取陈皮、马齿苋、半夏、刺五加、绞股蓝、女贞子,放入7倍重量的水中,30-40℃浸泡并配合超声波震荡20-30分钟,之后进行煎煮,第一次煎煮80-120℃条件下20-30分钟,停火20分钟,第二次煎煮80℃条件下60-70分钟,停火20分钟,第三次煎煮60℃条件下30-50分钟,之后进行过滤,滤液取出通入抽滤装置进行二次过滤得到中药汤汁B;
步骤5、将步骤1中牛肉粒、步骤2中杂粮匀浆、步骤3中中药汤汁A、步骤4中中药汤汁B混合,并加入玉米淀粉、肉桂、花椒、草果、茴香、食盐、味精,搅拌均匀,腌制3-4h,制得馅料;
步骤6、将步骤5中馅料加入活菌数为108cfu/g的混合菌,在28-32℃发酵24-28小时,混合菌为植物乳杆菌:酵母菌比例1:1的菌种;
步骤7、将肠衣清洗干净并去除盐和腥味,将步骤6中发酵后的馅料用灌装机灌装,将灌装好的肠体,采用排气针进行排气;
步骤8、将步骤7中灌好的肠体放入烤炉内烘烤1-2h,炉温控制在60-80℃,烘烤过程中翻动上下肠体,保证烘烤均匀,烘烤后取出放入烟熏机的熏屉,熏制15-25分钟后出炉,熏制温度为40-50℃,将熏制好的肠体于阳光或通风干燥处挂晒3-4d,既得本发明杂粮牛肉风干肠。
4.根据权利要求3所述的具有降血脂功能的杂粮牛肉风干肠的制备方法,其特征在于:所述步骤3中超声波震荡频率范围为50-60Khz。
5.根据权利要求4所述的具有降血脂功能的杂粮牛肉风干肠的制备方法,其特征在于:所述步骤4中超声波震荡频率范围为40-50Khz。
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