Fat mimic and application thereof in Sichuan style sausages

A fat simulant, Sichuan-style technology, applied in the field of food processing, can solve the problems such as no application of Sichuan-style sausages, fat simulants lacking sensory properties, and no solid fat analogs, etc., achieving high strength and reducing fat. The effect of using less content and raw materials

Inactive Publication Date: 2016-08-31
SICHUAN AGRI 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 simulants mostly focus on adding fat simulants to sausages in the form of powder or emulsion, without making solid fat analogs, which makes ...

Method used

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  • Fat mimic and application thereof in Sichuan style sausages
  • Fat mimic and application thereof in Sichuan style sausages
  • Fat mimic and application thereof in Sichuan style sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Preparation of oat bran extract.

[0029] Oat bran→pass through a 40-mesh sieve→add water to make a slurry→homogenize→stir and extract→enzymolysis→high-pressure cooking to kill enzyme→centrifuge→supernatant→freeze-drying→oat bran extract

[0030] Among them, the mixing conditions: the ratio of oat bran to distilled water is 1:15, and the pH is 6-8;

[0031] Stirring and extraction conditions: stirring and extracting in 80°C water bath for 30min, and the temperature rose to 90°C in the later stage;

[0032] Enzymolysis conditions: Add high-temperature α-amylase diluted 100 times with 50mg / L calcium chloride solution in the later stage, the amount of enzyme added is 4.8u / g, and the enzymolysis time is 10min;

[0033] Enzyme inactivation conditions: inactivate enzyme at 121°C for 10 minutes;

[0034] Freeze-drying conditions: -30°C, vacuum degree 0.1atm, drying time 24h.

[0035] (2) The fat simulant formula is:

[0036] The base material is konjac gum 5%, carragee...

Embodiment 2

[0058] The formula of the Sichuan style sausage of the present embodiment is: lean pork 700g, pig back fat 150g, the fat simulant 150g of embodiment 1;

[0059] 23g table salt, 12g pepper, 6.8g white sugar, 8.5g white wine, 5g prickly ash, 1.7g monosodium glutamate, 0.85g garlic powder, 0.68g thirteen spices, 0.16g black pepper, 0.198g sodium nitrate, 0.064g sodium nitrite;

[0060] Fat mimics accounted for 50% of the total fat mass.

[0061] Other formula, condition and method are identical with embodiment 1.

Embodiment 3

[0063] The formula of the Sichuan style sausage of the present embodiment is:

[0064] 700g of lean pork, 90g of pig back fat, and 210g of the fat simulant of Example 1;

[0065] 21.3g table salt, 11g pepper, 6.3g white sugar, 7.9g white wine, 4.7g prickly ash, 1.6g monosodium glutamate, 0.79g garlic powder, 0.63g thirteen spices, 0.17g black pepper, 0.213g sodium nitrate, 0.059g sodium nitrite; Fat mimics account for 70% of total fat mass.

[0066] Other formula, condition and method are identical with embodiment 1.

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Abstract

The invention relates to the technical field of food processing, and discloses a fat mimic and an application thereof in Sichuan style sausages. The fat mimic comprises konjac glucomannan, oat bran extract and carrageenan used as base materials, and comprises water, olive oil and calcium hydroxide used as auxiliary materials. The base materials comprising konjac glucomannan, oat bran extract and carrageenan and the auxiliary materials comprising olive oil and calcium hydroxide are mixed with water, and the obtained mixture is added to a die and is disposed to form the solid fat mimic like pig back fat. The fat mimic has natural fat like physical properties, the auxiliary materials used in the invention have some functional characteristics, and the fat mimic has no hidden health troubles, so the fat mimic can be used in the Sichuan style sausages as a pig back fat substitute in order to reduce the fat content of the Sichuan style sausages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fat simulant and its preparation method and application. Background technique [0002] Sausage is a typical representative of traditional cured meat products in my country. It has been passed down for thousands of years. It is favored by consumers because of its strong aroma, mellow taste and unique flavor. Sausage contains a lot of protein, fat, carbohydrates, minerals and other nutrients. Among them, fat not only endows the product with special flavor, excellent texture and good sensory characteristics, but also is the main source of human energy, essential fatty acids and fat-soluble vitamins. Its status in the nutritional diet of the crowd is self-evident. However, the World Health Organization issued a series of reports stating that dietary lipid intake has a significant positive correlation with certain chronic diseases (such as obesity, ischemic heart disease, a...

Claims

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Application Information

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IPC IPC(8): A23L35/00A23L13/60A23L13/40
CPCA23V2002/00A23V2200/262
Inventor 杨勇杨敏张楠卿丹丹孙霞李静李跃文李翠云张田田蔡佳妮李美良冯朝辉李树红李诚
Owner SICHUAN AGRI UNIV
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