CN113208064A - 一种高膳食纤维功能性猪肉脯及其制备方法 - Google Patents
一种高膳食纤维功能性猪肉脯及其制备方法 Download PDFInfo
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- CN113208064A CN113208064A CN202110701773.2A CN202110701773A CN113208064A CN 113208064 A CN113208064 A CN 113208064A CN 202110701773 A CN202110701773 A CN 202110701773A CN 113208064 A CN113208064 A CN 113208064A
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Abstract
本发明公开了一种高膳食纤维功能性猪肉脯,其制备原料包括猪肉、小麦胚芽、荞麦、薏米、腌料和蜂蜜。本发明通过添加合适比例的谷物,利用其丰富的膳食纤维、蛋白质等营养成分改善了猪肉脯的口感、提升了猪肉脯的营养价值,本发明制备的猪肉脯食用功效性高、口感好;本发明还提供了上述高膳食纤维功能性猪肉脯的制备方法,是将谷物制备成超微改性谷物粉,并利用真空滚揉的方式将超微改性谷物粉加入到猪肉中,增加了超微改性谷物粉与猪肉的接触面,使各原料充分融合,制备出的猪肉脯质地均匀、口感适宜。本发明可广泛应用于高膳食纤维功能性猪肉脯的制备过程。
Description
技术领域
本发明属于肉制品加工技术领域,涉及猪肉脯,具体地说是高膳食纤维功能性猪肉脯及其制备方法。
背景技术
猪肉脯是一种我国传统的肉制品,是将猪肉经腌制、烘烤的片状肉制品,因具备风味独特、口感细腻、食用方便、便于贮藏运输等特点而深受人们喜爱。但目前传统的猪肉脯加工过程中需添加大量蔗糖作为甜味剂,导致猪肉脯成为高糖食品;同时,传统猪肉脯为提亮颜色和改善肉质,产品中加入化学合成的色素和保水剂,对人体健康造成了较大的威胁。
小麦胚芽是从优质小麦粒中萃取的精华,是一种高膳食纤维、高维生素E、高矿物质、低热、低胆固醇的营养品,因其含有丰富的谷胱甘肽、凝集素、黄酮类物质等多种生理活性物质,被称为“人类天然的营养宝库”。小麦胚芽中还含有丰富的硒元素,硒元素具有抗癌抗衰老等功能。但是在实际生产中作为面粉加工副产物的小麦胚芽,大多被用于饲料的配置。其中丰富的营养物质并没有被人体充分利用。若将小麦胚芽应用于猪肉脯的制备过程中,不仅可以增加猪肉脯的营养,还能够提高小麦胚芽的综合利用率。
荞麦因其具备的药食两用的特性而被人们熟知,其含有较多的芦丁,可以通过软化血管来增加血管的通透性,可有效预防心血管疾病;荞麦中还含有丰富的槲皮酮等类黄酮化合物,具有抗炎、止咳和祛痰等作用。此外,临床试验表明荞麦对于癌症患者湿热症有较好的疗效,荞麦中含有的Fr4还具有抑制肿瘤作用。
薏米是一种药食同源的谷物,具有很高的营养价值和药用价值,含有丰富的蛋白质、脂肪、碳水化合物,粗纤维、核黄素、硫胺素、尼克酸、三萜化合物和黄酮等成分,具有降血糖、降血脂、抗肿瘤、免疫调节、抗炎镇痛等功能,被广泛应用于食品中。
上述三种谷物中的膳食纤维多为不可溶性膳食纤维,研究表明每天摄入不可溶性膳食纤维与可溶性膳食纤维比例为2:1时,对人体健康最有益。蒸汽爆破法和超微粉碎法是两种使膳食纤维改性的方法,两种方法联用能最大程度的增加可溶性膳食纤维的比例,使不可溶性膳食纤维与可溶性膳食纤维比例达到2:1。
木糖醇是一种极易溶于水的五羟基糖醇,通常为白色或无色固体,是从白桦树、橡树、玉米芯、甘蔗渣等植物原料中提取出来的一种天然功能性甜味剂。天然木糖醇广泛存在于水果、蔬菜、谷类中,在食品中应用范围广泛。木糖醇甜度与蔗糖相当,且具有利于牙齿健康、减少脂肪累积、促进骨骼健康、提高机体免疫力等功能。代谢不受胰岛素调节,在人体内代谢完全,是糖尿病患者、肥胖患者的优良食糖替代品。
与化学药物相比,谷物作为常见的主食原料,价格低廉。其不仅含有人体所需的营养成分,还含有一些降血糖的功能因子,例如多种膳食纤维、黄酮、活性多糖等物质,通过保护和刺激胰岛B细胞增加血清胰岛素含量;增加胰岛素的敏感性,改善胰岛素抵抗;或者延长消化时间等方式降低血糖。
因此,制备出一种低糖、健康的猪肉脯越来越受到人们的关注,如果在猪肉脯制备过程中添加合适比例和种类的谷物,在改善猪肉脯口感的同时,还可以加入有益于人体的营养物质,将会受到广大消费者的青睐。
发明内容
本发明的目的,旨在提供一种高膳食纤维功能性猪肉脯,在改善传统猪肉脯口感的基础上,进一步提升猪肉脯的营养价值;
本发明的另一个目的,旨在提供上述高膳食纤维功能性猪肉脯的一种制备方法,该制备方法简单,易于控制、成本低廉、成品率高。降低了传统猪肉脯中蔗糖的含量、使各原料充分融合,制备出的猪肉脯质地均匀、口感适宜,可以广泛应用于猪肉脯的制备。
为了实现上述目的,本发明采用的技术方案是:
一种高膳食纤维功能性猪肉脯,制成它的有效成分的原料,以重量份数计包括:猪肉100-150份、小麦胚芽粉8-10份、荞麦粉5-7份、薏米粉2-3份、腌料29.24-43.46份和蜂蜜5-8份。
作为一种限定,所述猪肉为纯瘦肉。
作为另一种限定,制成所述腌料的有效成分,以重量份数计包括:木糖醇4-6份、食盐1-2份、生抽4-5份、姜粉0.1-0.2份、百里香0.1-0.2份、红曲红0.04-0.06份和冰水20-30份。
本发明还提供了上述一种高膳食纤维功能性猪肉脯的制备方法,该制备方法包含依次进行的如下步骤:
S1.原料肉的预处理:猪肉清洗后,绞碎制成肉糜,备用;
S2.谷物粉的制备:分别将小麦胚芽、荞麦和薏米清洗除杂、粉碎、过筛、蒸汽爆破、酶解、干燥、超微粉碎后,分别制备出小麦胚芽粉、荞麦粉和薏米粉,备用;
S3.腌制:向肉糜中加入腌料后,搅拌、腌制,得混料A;
S4.滚揉:向混料A中加入处理后的小麦胚芽粉、荞麦粉、薏米粉进行真空滚揉,得混料B;
S5.成型、烘烤:将混料B压制成肉饼、刷上蜂蜜后,进行烘烤,即得所述功能性猪肉脯。
作为一种限定,步骤S2中,
所述粉碎是在液氮用粉碎机中进行的;
所述过筛用筛子的目数为60-100目;
所述蒸汽爆破的压力为0.8-1.3MPa,时间为50-100s;
所述酶解使用的酶为热稳定α-淀粉酶,反应温度为95-100℃,反应时间为60-80min,所述小麦胚芽、荞麦和薏米总量与热稳定α-淀粉酶的重量体积比为1kg:45-55mL;
所述干燥是在冷冻干燥机进行的,时间为12-24h;
所述超微粉碎是在转速为750-850r/min的行星球磨粉碎机中进行的,时间为10-20min。
作为另一种限定,步骤S3中,所述搅拌是沿同方向进行的,时间为10-20min;所述腌制温度为3-6℃,时间为40-60min。
作为第三种限定,步骤S4中,所述真空滚揉的时间为20-40min。
作为第四种限定,步骤S5中,
所述肉饼厚度为1-3mm;
所述烘烤方式为分段烘烤,首次烘烤温度为50-60℃,时间为2-3h,每隔1h翻动一次;二次烘烤的温度为110-120℃,时间为30-40min,每隔10min翻动一次。
由于采用了上述技术方案,本发明与现有技术相比,所取得的技术进步在于:
①本发明通过大量实验得到了一种高膳食纤维功能性猪肉脯。本发明添加了合适比例的小麦胚芽、荞麦和薏米,利用谷物中丰富的膳食纤维、蛋白质、碳水化合物以及多种维生素、微量元素、生理活性物质,在提升猪肉脯口感的同时,还为猪肉脯提供了丰富的营养物质;
②本发明选用木糖醇替代蔗糖做为猪肉脯的甜味剂,木糖醇甜度与蔗糖相当,且具有利于牙齿健康、减少脂肪累积、促进骨骼健康、提高机体免疫力等功能。同时木糖醇的代谢不受胰岛素调节,可以在人体内完成彻底地代谢,是糖尿病患者、肥胖患者的优良食糖替代品,因此,本发明将木糖醇代替蔗糖应用于猪肉脯中,能够降低猪肉脯的含糖量,为糖代谢能力缺乏人群提供一种健康的猪肉脯;
③本发明涉及的谷物原料,成本低、来源广、纯天然且多为实际生产中废弃不用的副产品,本发明将其添加到猪肉脯的制备过程中,充分利用了其中丰富的营业物质,不仅提高了谷物副产品的利用率,还利用其中丰富的膳食纤维,改变了猪肉脯的韧度,提升了猪肉脯的口感;
④本发明提供的高膳食纤维功能性猪肉脯的制备方法过程中将小麦胚芽、荞麦、薏米依次进行蒸汽爆破、酶解、超微粉碎联合处理后添加到猪肉脯中,使不可溶性膳食纤维与可溶性膳食纤维比例达到2:1的同时,补充猪肉脯中缺少的膳食纤维等功能因子,均衡营养,改善口感;
⑤本发明提供的高膳食纤维功能性猪肉脯的制备方法过程简单、易于控制、成本低廉、成品率高,通过液氮辅助粉碎、冻干的操作,延长了谷物粉的贮藏期,同时通过超微谷物粉的制备、真空滚揉等方式增加了其与猪肉的接触面,使各原料充分融合,制备出的猪肉脯质地均匀、口感适宜;
⑥本发明制得的高膳食纤维功能性猪肉脯中膳食纤维种类较多且含量较高,可达到3.2-4.3%;不可溶性膳食纤维与可溶性膳食纤维比例达到2:1,该比例为对人体健康有益的优选比例。
本发明适用于制备高膳食纤维功能性猪肉脯。
具体实施方式
下面通过具体实施例对本发明做进一步详细说明,应当理解所描述的实施例仅用于解释本发明,并不限定本发明。
实施例1 一种高膳食纤维功能性猪肉脯的制备方法
本实施例包括依次进行的以下步骤:
S1.原料肉的预处理:选取新鲜纯瘦猪肉13kg,清洗干净后绞碎制成肉糜,备用;
S2.超微谷物粉的制备:分别将小麦胚芽、荞麦和薏米清洗除杂、加入液氮用粉碎机进行粉碎、过60目筛、于1.3MPa的条件下蒸汽爆破50s、加入75ml热稳定α-淀粉酶在95℃酶解80min、放入冷冻干燥机中干燥24h、在转速为750r/min的行星球磨粉碎机中进行超微粉碎15min后,分别称取900g、650g、220g备用;
S3.拌料腌制:向肉馅中加入木糖醇480g、食盐100g、生抽460g、姜粉10g、百里香18g、红曲红6g和冰水2.8kg,沿着顺时针搅拌12min,使得腌料与肉馅充分包裹在一起,封上保鲜膜,放置于3℃冰箱中,腌制55min,得混料A;
S4.滚揉:向混料A中加入处理后的小麦胚芽粉、荞麦粉、薏米粉进行真空滚揉30min,得混料B;
S5.成型、烘烤:将混料B压制成2mm的肉饼、刷上500g蜂蜜后,进行分段烘烤,首次烘烤温度为58℃,时间为3h,每隔1h翻动一次;二次烘烤的温度为120℃,时间为36min,每隔10min翻动一次,即得所述功能性猪肉脯;
S6.切片、保存:取出烘烤好的肉脯,切成5cm×3cm的片状,冷却至20℃-40℃后真空包装,送入冷库保存。
实施例2-6 高膳食纤维功能性猪肉脯的制备方法
实施例2-6分别为一种高膳食纤维功能性猪肉脯的制备方法,它们的步骤与实施例1基本相同,不同之处仅在于原料用量及工艺参数的不同,具体详见表1:
表1 实施例2-6中各项参数一览表
实施例2-6其它部分的内容,与实施例1相同。
Claims (8)
1.一种高膳食纤维功能性猪肉脯,其特征在于,制成它的有效成分的原料,以重量份数计包括:猪肉100-150份、小麦胚芽粉8-10份、荞麦粉5-7份、薏米粉2-3份、腌料29.24-43.46份和蜂蜜5-8份。
2.根据权利要求1所述的一种高膳食纤维功能性猪肉脯,其特征在于,所述猪肉为纯瘦肉。
3.根据权利要求1或2所述的一种高膳食纤维功能性猪肉脯,其特征在于,制成所述腌料的有效成分,以重量份数计包括:木糖醇4-6份、食盐1-2份、生抽4-5份、姜粉0.1-0.2份、百里香0.1-0.2份、红曲红0.04-0.06份和冰水20-30份。
4.权利要求1-3中任一项所述的一种高膳食纤维功能性猪肉脯的一种制备方法,其特征在于,该制备方法包含依次进行的如下步骤:
S1.原料肉的预处理:猪肉清洗后,绞碎制成肉糜,备用;
S2.谷物粉的制备:分别将小麦胚芽、荞麦和薏米清洗除杂、粉碎、过筛、蒸汽爆破、酶解、干燥、超微粉碎后,分别制备出小麦胚芽粉、荞麦粉和薏米粉,备用;
S3.腌制:向肉糜中加入腌料后,搅拌、腌制,得混料A;
S4.滚揉:向混料A中加入处理后的小麦胚芽粉、荞麦粉、薏米粉进行真空滚揉,得混料B;
S5.成型、烘烤:将混料B压制成肉饼、刷上蜂蜜后,进行烘烤,即得所述高膳食纤维功能性猪肉脯。
5.根据权利要求4所述的一种高膳食纤维功能性猪肉脯的制备方法,其特征在于步骤S2中,
所述粉碎是在液氮用粉碎机中进行的;
所述过筛用筛子的目数为60-100目;
所述蒸汽爆破的压力为0.8-1.3MPa,时间为50-100s;
所述酶解使用的酶为热稳定α-淀粉酶,反应温度为95-100℃,反应时间为60-80min,所述小麦胚芽、荞麦和薏米总量与热稳定α-淀粉酶的重量体积比为1kg:45-55mL;
所述干燥是在冷冻干燥机进行的,时间为12-24h;
所述超微粉碎是在转速为750-850r/min的行星球磨粉碎机中进行的,时间为10-20min。
6.根据权利要求4所述的一种高膳食纤维功能性猪肉脯的制备方法,其特征在于步骤S3中,所述搅拌是沿同方向进行的,时间为10-20min;所述腌制温度为3-6℃,时间为40-60min。
7.根据权利要求4所述的一种高膳食纤维功能性猪肉脯的制备方法,其特征在于步骤S4中,所述真空滚揉的时间为20-40min。
8.根据权利要求4-7中任一项所述的一种高膳食纤维功能性猪肉脯的制备方法,其特征在于步骤S5中,
所述肉饼厚度为1-3mm;
所述烘烤方式为分段烘烤,首次烘烤温度为50-60℃,时间为2-3h,每隔1h翻动一次;二次烘烤的温度为110-120℃,时间为30-40min,每隔10min翻动一次。
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