CN111466554A - Nutrition-enhanced plant-based sausage and preparation method thereof - Google Patents
Nutrition-enhanced plant-based sausage and preparation method thereof Download PDFInfo
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- CN111466554A CN111466554A CN202010385423.5A CN202010385423A CN111466554A CN 111466554 A CN111466554 A CN 111466554A CN 202010385423 A CN202010385423 A CN 202010385423A CN 111466554 A CN111466554 A CN 111466554A
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Images
Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
-
- 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
Abstract
The invention relates to a preparation method of a plant-based leisure bean product, in particular to a nutrition-enhanced plant-based sausage and a preparation method thereof, and belongs to the technical field of bean product processing. Besides the conventional raw materials of the plant-based sausage, the plant-based sausage also comprises 4-8 parts of red beans, 6-10 parts of oats, 5-8 parts of quinoa, 5-8 parts of inulin and 3-5 parts of tricholoma matsutake. The invention overcomes the defect that the nutrition of the bean product is not claimed to be insufficient due to the fact that the nutrient enhancers such as calcium, iron, zinc and the like are prohibited to be added into the bean product to increase the nutrition in GB14880 'food nutrient enhancer use standard'. Through repeated creative work, the proportion is controlled, the types of raw materials are added, and the oat, the quinoa, the red bean, the inulin and the tricholoma matsutake are added, so that the requirements claimed by nutrients in GB28050 'general rules for prepackaged food nutrition labels' are met, the limit that the plant-based sausage cannot increase the nutrients in the nutrition labels is broken through, and the application and the market of the plant-based sausage are wider.
Description
Technical Field
The invention relates to a preparation method of a plant-based leisure bean product, in particular to a nutrition-enhanced plant-based sausage and a preparation method thereof, and belongs to the technical field of bean product processing.
Background
With the change of the consumption concept of people, the healthy and balanced-nutrition products become new consumption wind marks. The sausage is easy to be fat after being eaten due to high fat content, and the taste is generally powder and is not good when being eaten. More and more consumers are turning their consumption goals to plant-based healthy diets.
"plant-based food", as the name implies, is a food based on plants, which is derived from vegetarian food, higher than vegetarian food, and has different grades of differences from vegetarian food. Many people think that the 'plant-based diet' does not contain meat, but actually has a slight difference from the traditional pure vegetarian diet, so that diners can be prevented from being puzzled by the 'vegetarian diet' or the 'pure vegetarian diet', and sufficient leeway is left, such as quietly eating scallop meat or a meat hamburger. Although many plant-based products are purely vegetarian foods, and the main subjects of supply are vegetarians, the subjects of supply also include "meat eaters and dairy eaters" but needless to say, people may change the taste of the products occasionally.
Ham (ham sausage) The meat processed food is prepared by using livestock and poultry meat as a main raw material, adding a filling agent, adding seasonings, spices, a quality modifier, a color fixative, a water-retaining agent, a preservative and the like, and adopting the processing technologies of pickling, chopping, high-temperature cooking and the like. In daily life, the ham sausages are taken as table food for children, and are willing to be added as table food no matter the children eat noodles or have meals. The ham sausage contains more components of sodium nitrite and preservative, most ham sausages contain more components of food additive, and if children eat the ham sausages in large quantities for a long time, the ham sausages not only cause nutrition deficiency and lack of calcium, but also cause short stature or emaciation symptoms. Meanwhile, the children may have digestive dysfunction and even have anorexia.
Based on the analysis, a nutrition-enriched sausage which takes a plant base (bean product) as a main component and can meet the requirement that the bean product in GB14880 'standard for use of food nutrition enhancer' is rich in nutrient elements such as calcium, iron, zinc and the like is urgently needed in the current industry.
Disclosure of Invention
In view of the characteristics, the invention provides a method for preparing a nutrition-enhanced plant-based sausage, the five-cereal plant-based sausage prepared by the method meets the requirements claimed by nutrients in GB28050 'Pre-packaged food nutrition Label convention' by adding oat, quinoa, red bean, inulin and matsutake in the form of a mixture, controlling the proportion and adding the types of raw materials, and the problem of nutrition of the plant-based children sausage is solved.
The invention is realized by the following means:
a nutrient-fortified plant-based intestine comprising:
4-8 parts of red beans, 6-10 parts of oat, 5-8 parts of quinoa, 5-8 parts of inulin and 3-5 parts of tricholoma matsutake.
Further, the sausage further comprises:
10-12 parts of soybean protein isolate, 35-40 parts of ice, 25-28 parts of water, 6-8 parts of soybean oil, 13-14 parts of meat paste, 17-21 parts of Sichuan spicy paste, 0.04-0.06 part of fried onion oil essence, 3-5 parts of modified starch, 0.3-0.5 part of edible salt, 0.4-0.6 part of monosodium glutamate and 0.2-0.4 part of glutamine transaminase;
the nutrition-enriched plant-based sausage is prepared by the following method:
(1) preparing materials;
(2) chopping and mixing;
(3) performing clysis;
(4) curing;
(5) packaging;
(6) sterilizing;
further, the curing process comprises the following steps: primary drying, cooking, secondary drying and exhausting.
Further, the primary drying temperature is 55 ℃, and the drying time is 65 min; the cooking temperature is 78 ℃, and the cooking time is 30 min; the secondary drying temperature is 72 ℃, and the drying time is 20 min.
Further, the curing process further comprises smoking, wherein the smoking is performed after the secondary drying.
Further, the smoking temperature is 80 ℃, and the smoking time is 12 min.
Further, the chopping comprises:
(1) mixing soybean protein isolate, ice and water, and chopping at high speed;
(2) adding soybean oil, Sichuan spicy paste, meat paste and fried onion oil essence into the mixed material obtained in the step (1), chopping and mixing for 3min at high speed, adding glutamine transaminase and modified starch, and chopping and mixing for 1 min;
(3) adding edible salt and monosodium glutamate, and chopping at high speed for 2 min;
(4) finally, adding red beans, oats, quinoa, inulin and tricholoma matsutake, reversing uniformly, and vacuumizing;
(5) and (5) finishing chopping and mixing, controlling the temperature and taking out of the pot.
Further, the high-speed chopping in the step (1) is carried out at 3200r/min for 5 min.
Further, in the step (2), the glutamine transaminase is liquid, the liquid glutamine transaminase is produced by east sage biotechnology limited of Taixing in the batch number of L TG _ B, and the modified starch is acetate modified starch produced by Henan Henry starch technology limited in the batch number of 20200112.
Further, the vacuum degree in the step (4) is 80%.
Further, the temperature in the step (5) is not more than 10 ℃.
The invention has the beneficial effects that:
the invention overcomes the defect that the nutrition of the bean product is not claimed to be insufficient due to the fact that the nutrient enhancers such as calcium, iron, zinc and the like are prohibited to be added into the bean product to increase the nutrition in GB14880 'food nutrient enhancer use standard'. Through repeated creative work, the proportion is controlled, the types of raw materials are added, and the oat, the quinoa, the red bean, the inulin and the tricholoma matsutake are added, so that the requirements claimed by nutrients in GB28050 'general rules for prepackaged food nutrition labels' are met, the limit that the plant-based sausage cannot increase the nutrients in the nutrition labels is broken through, and the application and the market of the plant-based sausage are wider.
Drawings
FIG. 1 is a diagram of the claimed requirements and conditions for energy and nutrient content;
FIG. 2 is a diagram of the claimed requirements and conditions for energy and nutrient content;
FIG. 3 is a diagram of the claimed requirements and conditions for energy and nutrient content;
FIG. 4 shows the results of the plant-based enteral nutrition data prepared by the present invention.
Detailed Description
Example 1
(1) Preparing materials: 10 parts of soybean protein isolate, 35 parts of ice, 25 parts of water, 4 parts of red beans, 6 parts of oats, 5 parts of quinoa, 5 parts of inulin, 5 parts of tricholoma matsutake, 6 parts of soybean oil, 13 parts of meat paste, 17 parts of Sichuan spicy paste, 0.04 part of fried onion oil essence, 3 parts of acetate modified starch, 0.3 part of edible salt, 0.4 part of monosodium glutamate and 0.2 part of liquid TG enzyme.
(2) Chopping:
a. chopping soybean protein isolate, ice and water at high speed (3200 r/min) for 5min,
b. adding soybean oil, Sichuan spicy paste, meat paste, and fried onion oil essence, chopping at high speed for 3min, adding liquid TG enzyme and acetic ester modified starch, chopping for 1min,
c. adding edible salt and monosodium glutamate, chopping at high speed for 2min,
d. and finally, adding red beans, oats, quinoa, inulin and tricholoma matsutake, inverting uniformly, and performing vacuum with the vacuum degree of 80%.
e. The chopping and mixing process is completed, and the temperature of the mixture discharged from the pot is less than 10 ℃.
(3) Performing clysis and kinking:
performing enema by using No. 19 sausage casings, wherein the twist length is 5-6 cm, and the single gram weight is 15-16 g;
(4) drying, steaming, drying and smoking:
the drying, steaming, drying and smoking process comprises the following steps: drying at 55 deg.C for 65min, steaming at 78 deg.C for 30min, drying at 72 deg.C for 20min, smoking at 80 deg.C for 12min, and exhausting steam for 3 min;
(5) packaging: and packaging the dried product by using a corresponding roll film, sterilizing at 115 ℃ for 30 minutes after packaging, and preparing the product in bulk for sale.
The invention provides a method for preparing a nutrition-enhanced plant-based sausage, the proportion of the five-cereal plant-based sausage prepared by the method is controlled, the types of raw materials are added, and oat, quinoa, red bean, inulin, tricholoma matsutake and the like are added, so that the requirements claimed by nutrients in GB28050 'draft rules of prepackaged food nutrition labels' are met, and relevant data are as follows.
The claim in GB28050 is as shown in figures 1-3. The results of the nutrition data test of the nutrition-enriched plant-based sausage prepared in example 1 are shown in fig. 4, and the results indicate that the plant-based sausage meets the claimed requirements as follows: iron: containing claims that the ratio of zinc: contains alleged vitamin E; enriched claims, low cholesterol claims. Further: it also contains a variety of amino acids essential to the human body: the problem of insufficient amino acid intake of human body is satisfied, and the balance of nutrition is realized.
Claims (10)
1. A nutrient-fortified plant-based intestine comprising:
4-8 parts of red beans, 6-10 parts of oat, 5-8 parts of quinoa, 5-8 parts of inulin and 3-5 parts of tricholoma matsutake.
2. The nutrient-fortified plant-based intestine according to claim 1, further comprising:
10-12 parts of soybean protein isolate, 35-40 parts of ice, 25-28 parts of water, 6-8 parts of soybean oil, 13-14 parts of meat paste, 17-21 parts of Sichuan spicy paste, 0.04-0.06 part of fried onion oil essence, 3-5 parts of modified starch, 0.3-0.5 part of edible salt, 0.4-0.6 part of monosodium glutamate and 0.2-0.4 part of glutamine transaminase;
the nutrition-enriched plant-based sausage is prepared by the following method:
(1) preparing materials;
(2) chopping and mixing;
(3) performing clysis;
(4) curing;
(5) packaging;
(6) sterilizing;
characterized in that the curing process comprises: primary drying, cooking, secondary drying and exhausting.
3. The nutrient-fortified plant-based sausage according to claim 2, wherein the primary drying temperature is 55 ℃ and the drying time is 65 min; the cooking temperature is 78 ℃, and the cooking time is 30 min; the secondary drying temperature is 72 ℃, and the drying time is 20 min.
4. The nutrient-fortified plant-based sausage according to claim 2, wherein the curing process further comprises smoking, wherein the smoking is performed after the secondary drying.
5. The nutrient-fortified plant-based sausage according to claim 4, wherein the smoking temperature is 80 ℃ and the smoking time is 12 min.
6. The nutrient-fortified plant-based sausage of claim 2, wherein the chopping comprises:
(1) mixing soybean protein isolate, ice and water, and chopping at high speed;
(2) adding soybean oil, Sichuan spicy paste, meat paste and fried onion oil essence into the mixed material obtained in the step (1), chopping and mixing for 3min at high speed, adding glutamine transaminase and modified starch, and chopping and mixing for 1 min;
(3) adding edible salt and monosodium glutamate, and chopping at high speed for 2 min;
(4) finally, adding red beans, oats, quinoa, inulin and tricholoma matsutake, reversing uniformly, and vacuumizing;
(5) and (5) finishing chopping and mixing, controlling the temperature and taking out of the pot.
7. The nutrient-fortified plant-based sausage of claim 6, wherein the high speed chopping of step (1) is at 3200r/min for 5 min.
8. The nutrient-fortified plant-based intestine according to claim 6, wherein the transglutaminase of step (2) is liquid; the modified starch is acetate modified starch.
9. The nutrient-fortified plant-based sausage of claim 6, wherein the vacuum in step (4) is 80%.
10. The nutrient-fortified plant-based sausage according to claim 6, wherein the temperature in step (5) does not exceed 10 ℃.
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| CN1249910A (en) * | 1998-10-06 | 2000-04-12 | 李铁征 | Production process of nutritious sausage series with grains, meat, protein, fruit and vegetable |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
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| CN110477127A (en) * | 2019-09-24 | 2019-11-22 | 四川徽记食品股份有限公司 | A kind of element intestines |
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| CN1249910A (en) * | 1998-10-06 | 2000-04-12 | 李铁征 | Production process of nutritious sausage series with grains, meat, protein, fruit and vegetable |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101715975A (en) * | 2009-12-08 | 2010-06-02 | 武汉工业学院 | Miscellaneous cereal-containing compound ham sausages and method for preparing same |
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