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Preparation method of fat substitute for fermented sausage

A technology of fat substitute and fermented sausage, which is applied in the field of food processing, can solve the problem of lack of sensory characteristics of fat substitute, and achieve the effect of reducing fat content, simple operation steps and high strength

Active Publication Date: 2013-01-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, people's research and application of fat substitutes are focused on adding fat substitutes to sausages in the form of powder or emulsion, and rarely make analogs of solid fat, which makes fat substitutes lack a visual sensory properties on the

Method used

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  • Preparation method of fat substitute for fermented sausage

Examples

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Effect test

preparation example Construction

[0025] A method for preparing a fat substitute for fermented sausage,

[0026] The base material is 40-50 parts of sodium alginate, 25-40 parts of calcium salt, and 1.0-2.0 parts of chelating agent;

[0027] The excipients are 20-30 parts of emulsifier, 20-30 parts of lipid substance, and 1000 parts of water;

[0028] The preparation method comprises the following steps:

[0029] (1) mixing sodium alginate, calcium salt, chelating agent and emulsifier, lipid substance, water;

[0030] (2) Perform rapid whipping to generate a uniform sol,

[0031] (3) Pour the sol into the mold and place it for molding, and finally release the mold.

[0032] The calcium salt is preferably calcium carbonate or calcium lactate.

[0033] The chelating agent is preferably phosphate.

[0034] The chelating agent is preferably sodium hexametaphosphate or sodium pyrophosphate.

[0035] The emulsifier is preferably sodium caseinate, xanthan gum or konjac gum.

[0036] The lipid substance is pref...

Embodiment 1

[0043] A recipe for a fat substitute:

[0044] The base material is 50 parts of sodium alginate, 25 parts of calcium carbonate, and 2.0 parts of sodium hexametasulfate;

[0045] The auxiliary materials are 20 parts of sodium caseinate, 30 parts of pig back fat, and 1000 parts of water;

[0046] making process:

[0047] (1) Grind pig back fat with a mixer (18000r / min, 1min), add mixed sodium alginate, calcium salt, phosphate, sodium caseinate powder, add water and stir (18000r / min, 8min) until A uniform viscous sol is formed.

[0048] (2) The stirred sol was quickly poured into the mold, and placed in an environment of 4° C. for 6 hours.

[0049] (3) After the gel is molded, it is demoulded and packaged.

Embodiment 2

[0051] A recipe for a fat substitute:

[0052] The base material is 40 parts of sodium alginate, 40 parts of calcium lactate, and 1.0 part of sodium pyrosulfate;

[0053] The auxiliary materials are 30 parts of xanthan gum, 20 parts of soybean oil, and 1000 parts of water;

[0054] making process:

[0055] (1) Add the weighed soybean oil into the blender, add the mixed sodium alginate, calcium lactate, sodium pyrophosphate, xanthan gum, add water and stir quickly (18000r / min, 8min) until a uniform and viscous mixture is formed. Sol body.

[0056] (2) The stirred sol was quickly poured into the mold, and placed in an environment of 4° C. for 6 hours.

[0057] (3) After the gel is molded, it is demoulded and packaged.

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Abstract

The invention relates to a fat substitute for a fermented sausage. Basic materials of the preparation method include sodium alginate, calcium salt and a chelating agent, and auxiliary materials include an emulsifying agent, water and lipid. The basic materials including the sodium alginate, the calcium salt and the chelating agent, the auxiliary materials including the emulsifying agent, the water and the lipid and water are stirred, put into a mould and placed so as to prepare the solid fat substitute similar to pork back fat. The fat substitute has physical properties similar to physical properties of natural fat, and the auxiliary materials have some functional characteristics, so that the fat substitute has no health hidden danger, can be applied to the fermented sausage to act the pork back fat and reduces the fat content in the sausage.

Description

technical field [0001] The invention relates to a method for preparing a fat substitute for fermented sausages, which realizes the industrial production of low-fat fermented sausages and belongs to the technical field of food processing. Background technique [0002] Fermented sausage is a high-grade meat product integrating nutrition, flavor and safety. It has excellent characteristics such as easy digestion, rich nutrition, easy storage and convenient consumption. However, the fat content of fermented sausage is relatively high, and the fat content of the finished product is generally 30% to 40%. Studies have found that the digestion and absorption of a large amount of saturated fatty acids and cholesterol can easily cause cardiovascular diseases. From the perspective of nutrition and health, it is necessary to reduce the fat content in fermented sausages. In this case, fat substitutes have become a hot research direction. [0003] The fat substitutes currently used in l...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/317A23L1/315A23L1/09A23L13/40A23L13/50A23L13/60
Inventor 徐学明邹冰清杨哪金征宇周星田耀旗王金鹏焦爱权赵建伟谢正军
Owner JIANGNAN UNIV
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