Application of phytosterol ester and conjugated linoleate in functional meat product

A technology of plant stanol ester and conjugated linoleate, which is applied in the field of functional meat product preparation, can solve the problems of application of plant stanol ester and conjugated linoleate, etc., and achieves good taste and preventive effect. Cerebrovascular disease, the effect of reducing wastage

Inactive Publication Date: 2010-12-22
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no domestic reports on the application of phytostanol esters and conjugated linoleic acid esters in functional meat products

Method used

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  • Application of phytosterol ester and conjugated linoleate in functional meat product
  • Application of phytosterol ester and conjugated linoleate in functional meat product
  • Application of phytosterol ester and conjugated linoleate in functional meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Take 16kg of lean pork, 4kg of beef, and 5kg of chicken, and cut them into small pieces, then add 1.5kg of salt, 2.5g of sodium nitrite, and 25g of sodium isovitamin C, and marinate for 2 days;

[0059] Heat and melt 40g of stigmasterol ester with a mass percentage of 95%, add 250g of preheated conjugated linoleic acid triglyceride with a mass percentage of 84%, stir evenly, and cool to below 10°C.

[0060] Add the above marinated meat, chop slowly in a chopping machine at a low speed, add 1kg of ice chips, 2.5kg of fat diced meat, 100g of spice powder and 25g of flavor enhancer while chopping, chop and mix it into fine minced meat that is evenly mixed Add 500g ice flakes, 480g modified starch and a small amount of natural red yeast color and mix well.

[0061] Pour the above-prepared minced meat into the casing, each section is 20-30cm, punch the card, clean the surface, drain the water, and then prepare the functional sausage added with phytostanol and conjugated lino...

Embodiment 2

[0063] Take 20kg of lean pork, 8kg of beef, and 2kg of chicken, mince and cut them into small pieces, then add 500g of salt, 2g of sodium nitrite, and 20g of sodium isovitamin C to marinate for two days;

[0064] Heat and melt 90g of 85% stigmasteryl ester by mass, add 600g of preheated conjugated linoleic acid triglyceride with 78% by mass, stir evenly and cool to below 10°C.

[0065] Add the above marinated meat, chop slowly in the chopping machine at low speed, add 1.8kg of ice chips, 1.5kg of fat diced meat, 150g of spice powder and 20g of flavor enhancer while chopping, and chop and mix it into fine minced meat that is evenly mixed Then add 200g ice flakes, 580g modified starch and a small amount of natural monascus pigment and mix well.

[0066] Pour the minced meat prepared above into the casing, each section is 20-30cm, clean the surface after punching, drain the water, put it in a pressure cooker for sterilization at 120°C for 30 minutes, and pack it after cooling. F...

Embodiment 3

[0068] Take 20kg of lean pork and 6kg of beef, mince them into small pieces, add 1kg of salt, 1kg of sugar, 100g of five-spice powder, 50g of white pepper, 2.2g of sodium nitrite, and 18g of sodium isovitamin C. marinated for one day;

[0069] Heat and melt 35g of stigmasteryl ester with a mass percent content of 90%, add 217g of preheated conjugated linoleic acid diglyceride with a mass percent content of 80%, stir evenly, and cool to below 10°C.

[0070] Add the above-mentioned cured meat, chop slowly in a chopping machine at low speed, add 1kg of ice chips, 50g of spice powder and 25g of flavor enhancer while chopping, chop and mix it into fine minced meat, and then add 800g of ice chips, 380g modified starch and a small amount of natural monascus pigment and mix well.

[0071] Pour the minced meat prepared above into the casing, each section is 20-30cm, clean the surface after punching, drain the water, cook at 80°C for 30 minutes, rinse the intestines with cold water to ...

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Abstract

The invention discloses application of phytosterol ester and conjugated linoleate in a functional meat product. The invention also discloses a processing method for preparing the functional meat product by using the phytosterol ester and the conjugated linoleate, and a processed functional meat product. Based on 100 parts of the functional meat product, the functional meat product consists of the following raw materials in part by weight: 75 to 90 parts of lean meat, 0.05 to 0.30 parts of the phytosterol ester with the purity of 55 to 97 percent, 0.4 to 2.0 parts of the conjugated linoleate with the purity of 78 to 84 percent, 0.01 to 7.5 parts of auxiliary materials, a proper amount of flavoring agent and 0 to 9 parts of fatty meat. The functional meat product added with the phytosterol ester and the conjugated linoleate obtained by the processing method of the invention has the characteristics of good mouthfeel, health-care effect of reducing serum cholesterol level after being eaten, contribution to preventing cardiovascular and cerebrovascular diseases caused by high cholesterol, and suitability for middle-aged and elderly people and people with high cholesterol.

Description

technical field [0001] The invention relates to the field of preparation of functional meat products, in particular to an application method of phytostanol esters and conjugated linoleic acid esters in functional meat products. Background technique [0002] Worldwide, the number of cardiovascular diseases - coronary heart disease, stroke, arteriosclerotic disease - is increasing. According to the World Health Organization (WHO), approximately 16 million people die each year from various forms of cardiovascular disease. High serum cholesterol is one of the main risk factors for various cardiovascular diseases. The emphasis on health issues has led people to pay more and more attention to the physiological functions of food (KeizoArihara; Strategies for designing novel functional meat products; MeatScience, 2006, 74: 219-229). In recent years, reducing cholesterol levels through dietary approaches such as functional foods has attracted great attention. [0003] Phytosterols...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/30A23L33/11A23L33/115
Inventor 方兆华文岳中
Owner ZHEJIANG UNIV
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