Sausage containing bamboo shoot fiber-polyphenol compound and preparation method of sausage containing bamboo shoot fiber-polyphenol compound
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A composite and fiber technology, which is applied in food ingredients as antimicrobial preservation, food science, meat/fish preservation with chemicals, etc., can solve the problems of lack of preparation technology, limitation of efficient utilization of bamboo shoot fiber and polyphenols, etc. Achieve the effects of overcoming penetration and destruction, good biological stability and utilization, and increasing diversity
Inactive Publication Date: 2019-09-20
FUJIAN AGRI & FORESTRY UNIV
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Problems solved by technology
However, due to the lack of research on related preparation methods, the efficient utilization of bamboo shoot fiber and polyphenols in sausages is limited.
Method used
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Embodiment 1
[0030] Embodiment 1: a kind of preparation method that contains the sausage of bamboo shoot fiber-polyphenol compound, comprises the following steps:
[0031] 1.1 Selection of raw materials
[0032] Select bamboo shoot processing waste, tea polyphenol extract powder, pork, sausage casing, and seasoning as raw materials, and the raw materials are purchased from the market;
[0033] 1.2 Preparation method
[0034] 1.2.1 Pretreatment of bamboo shoots and shells:
[0035] The bamboo shoots and bamboo shoot shells are cut into pieces, cleaned and dried by ultrasonic wave, then preliminarily ground and broken, and passed through a 100-mesh sieve to obtain bamboo shoot powder.
[0036] 1.2.2 Preparation of micron bamboo shoot fiber:
[0037] The above-mentioned bamboo shoot powder was acid-hydrolyzed at 75°C for 90 minutes with a mixed acid with a concentration of 1 mol / L (hydrochloric acid and citric acid mixed in equal proportions) according to a weight-to-volume ratio of 1:3. ...
Embodiment 2
[0045] Embodiment 2: a kind of preparation method that contains the sausage of bamboo shoot fiber-polyphenol compound, comprises the following steps:
[0046] 1.1 Selection of raw materials
[0047] Select bamboo shoot processing waste, tea polyphenol extract powder, pork, sausage casing, and seasoning as raw materials, and the raw materials are purchased from the market;
[0048] 1.2 Preparation method
[0049] 1.2.1 Pretreatment of bamboo shoots and shells:
[0050] The bamboo shoots and bamboo shoot shells are cut into pieces, cleaned and dried by ultrasonic wave, then preliminarily ground and broken, and passed through a 100-mesh sieve to obtain bamboo shoot powder.
[0051] 1.2.2 Preparation of micron bamboo shoot fiber:
[0052] The above-mentioned bamboo shoot powder was acid-hydrolyzed at 80°C for 120 minutes with a mixed acid with a concentration of 1 mol / L (hydrochloric acid and citric acid mixed in equal proportions) according to the weight-to-volume ratio of 1:4...
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Abstract
The invention relates to a sausage containing a bamboo shoot fiber-polyphenol compound and a preparation method of the sausage containing the bamboo shoot fiber-polyphenol compound. Bamboo shoot powder subjected to acidolysis pretreatment is further subjected to superfine grinding in an air-stream mill to obtain micron bamboo shoot fibers, and owing to excellent adsorption characteristics, the micron bamboo shoot fibers and a polyphenol extract form the stable bamboo shoot fiber-polyphenol compound in solution; ice water is substituted by low-temperature bamboo shoot fiber-polyphenol compound solution for being added into sausage stuffing, and the high-quality sausage is obtained after filling, cooking, cooling and packaging. By polyphenol adsorption and protection effects of the micron bamboo shoot fibers, problems of proneness to oxidation, poor stability and low biological absorption and utilization rate of polyphenol in the sausage are solved; in addition, the bamboo shoot fibers can serve as natural carriers to convey polyphenol to the colon and gives play to efficacies beneficial to intestinal flora synergistically along with dietary fibers. The particle size of the bamboo shoot fibers subjected to treatment through an integrated technique is reduced to the micron size, so that damages of a space structure of protein gel in the sausage are avoided. Furthermore, taste and flavor of the sausage product can be effectively kept, contents of the dietary fibers and polyphenol in the sausage are remarkably increased, and adsorption and protection of polyphenol can be realized through the bamboo shoot fibers, so that bioactivity is improved while the utilization rate is increased, health efficacies of the sausage product are enhanced, and a great market potential is achieved.
Description
technical field [0001] The invention relates to a sausage and a preparation method thereof, in particular to a sausage containing a bamboo shoot fiber-polyphenol compound and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Polyphenols (Polyphenols) are important active ingredients contained in tea, fruits and vegetables, which have biologically active functions such as scavenging free radicals in the body, delaying body aging, preventing cardiovascular diseases, and preventing cancer. As an important functional active ingredient, plant polyphenols have been widely used in various foods. However, polyphenols are easily oxidized and destroyed during food production, storage and entering the human digestive system, resulting in extremely low bioavailability. [0003] Dietary fiber is another high-profile functional plant component. Agricultural product processing waste, including fruit peels, shells and seeds, ca...
Claims
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Application Information
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