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 lowering serum cholesterol level
CN101919537BInactive Publication Date: 2012-08-08ZHEJIANG UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHEJIANG UNIV
Publication Date
2012-08-08
Estimated Expiration
Not applicable · inactive patent

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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 thefollowing 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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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