A kind of ham sausage with ultramicronization Lei bamboo shoots dietary fiber and preparation method thereof

Abstract

The invention discloses an ultra-micro bamboo shoot dietary fiber ham sausage and a preparation method thereof. The method comprises ultra-micro treatment of bamboo shoot dietary fibers and preparation of the dietary fiber ham sausage. Due to superfine grinding, water binding capacity, oil-holding capacity and other physical and chemical properties of dietary fibers are improved, the content of soluble dietary fibers is increased, and the problem that the dietary fibers have rough taste and are difficultly accepted by consumers in the application process can be well solved. The water binding capacity, gel property, hardness and the like of the novel ham sausage are enhanced, magnetic resonance imaging shows that the moisture in the novel ham sausage moves to a fast direction, and storage of ham sausage products is facilitated. Meanwhile, the pH change of the ham sausage products in the storage process is small, and the quality guarantee period can be prolonged. The dietary fibers are combined with meat products, so that complementation between nutrition and health of the dietary fibers and the meat products can be realized, product diversification is promoted, nutrient elements are increased, and development of novel nutritious and healthy meat products is a novel development direction.

Description

technical field

[0001] The invention belongs to the technical field of nutritional food preparation, and in particular relates to an ultramicronized lei bamboo shoot dietary fiber ham sausage and a preparation method thereof. Background technique

[0002] Thunder bamboo shoots are a high-fiber, high-protein, low-fat natural green healthy food, regular consumption can promote intestinal health. Fresh bamboo shoots have a short storage period and are often processed into canned food, fermented food, soft drinks and other products. The by-products in the processing of such products - Lei bamboo shoot residues, discarded at will not only cause environmental pollution but also cause waste of resources. Relevant studies have shown that the dietary fiber extracted from Lei bamboo shoots has a high content of soluble dietary fiber and is a high-quality dietary fiber. In recent years, dietary fiber, as the seventh largest nutrient, has attracted much attention from the medical, foo...

Examples

Embodiment 1

[0028] Embodiment 1: the preparation of common thunder bamboo shoots dietary fiber:

[0029] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min inactivate enzyme treatment, wash with water until neutral, dry in an oven at 50°C for later use.

[0030] 2) Pulverization treatment of the dietary fiber of bamboo shoots. Put the prepared dietary fiber of thunder bamboo shoots into a universal pulverizer for ordinary pulverization, and the pulverized dietary fiber is passed through a 100-mesh sieve.

[0031] 3) Characterize the structure of the dietary fiber of the pulverized Lei Bamboo shoots. The structure of dietary fiber was characterized by laser particle...

Embodiment 2

[0033] Embodiment 2: the preparation of ultramicronized Lei bamboo shoots dietary fiber of the present invention:

[0034] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min inactivate enzyme treatment, wash with water until neutral, dry in an oven at 50°C for later use.

[0035] 2) Pulverization treatment of the dietary fiber of bamboo shoots. The prepared dietary fiber of thunder bamboo shoots is pulverized with a ZKY-303BS ultrafine pulverizer for about 1 hour, and the size of the airflow is adjusted to classify and collect for later use.

[0036] 3) Characterize the structure of the ultramicronized dietary fiber of Lei Bamboo shoots. The structure o...

Embodiment 3

[0038] Embodiment 3: the preparation of ultramicronization Lei bamboo shoots dietary fiber of the present invention:

[0039] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min to inactivate the enzyme, wash with water until neutral, and dry in an oven at 50°C for later use.

[0040] 2) Pulverization treatment of the dietary fiber of bamboo shoots. Use Micron Jet MillPilot airflow milling ultrafine pulverization process (parameters pulverization pressure 10bar, pulverization speed 8r / min) with the prepared Lei bamboo shoots dietary fiber, time is about 1 hour, airflow classification treatment, different collectors collect the dietary fiber of different pa...

technical field

[0001] The invention belongs to the technical field of nutritional food preparation, and in particular relates to an ultramicronized lei bamboo shoot dietary fiber ham sausage and a preparation method thereof. Background technique

[0002] Thunder bamboo shoots are a high-fiber, high-protein, low-fat natural green healthy food, regular consumption can promote intestinal health. Fresh bamboo shoots have a short storage period and are often processed into canned food, fermented food, soft drinks and other products. The by-products in the processing of such products - Lei bamboo shoot residues, discarded at will not only cause environmental pollution but also cause waste of resources. Relevant studies have shown that the dietary fiber extracted from Lei bamboo shoots has a high content of soluble dietary fiber and is a high-quality dietary fiber. In recent years, dietary fiber, as the seventh largest nutrient, has attracted much attention from the medical, foo...

Examples

Embodiment 1

[0028] Embodiment 1: the preparation of common thunder bamboo shoots dietary fiber:

[0029] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min inactivate enzyme treatment, wash with water until neutral, dry in an oven at 50°C for later use.

[0030] 2) Pulverization treatment of the dietary fiber of bamboo shoots. Put the prepared dietary fiber of thunder bamboo shoots into a universal pulverizer for ordinary pulverization, and the pulverized dietary fiber is passed through a 100-mesh sieve.

[0031] 3) Characterize the structure of the dietary fiber of the pulverized Lei Bamboo shoots. The structure of dietary fiber was characterized by laser particle...

Embodiment 2

[0033] Embodiment 2: the preparation of ultramicronized Lei bamboo shoots dietary fiber of the present invention:

[0034] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min inactivate enzyme treatment, wash with water until neutral, dry in an oven at 50°C for later use.

[0035] 2) Pulverization treatment of the dietary fiber of bamboo shoots. The prepared dietary fiber of thunder bamboo shoots is pulverized with a ZKY-303BS ultrafine pulverizer for about 1 hour, and the size of the airflow is adjusted to classify and collect for later use.

[0036] 3) Characterize the structure of the ultramicronized dietary fiber of Lei Bamboo shoots. The structure o...

Embodiment 3

[0038] Embodiment 3: the preparation of ultramicronization Lei bamboo shoots dietary fiber of the present invention:

[0039] 1) Preparation of dietary fiber by compound enzymatic hydrolysis method. Thunder bamboo shoots powder and pure water are mixed evenly at a material-to-liquid ratio of 1:15, cooled after gelatinization at 95°C, and 0.3% α-amylase (adjusted to pH 6.0, 70°C, 1h), 0.45% glucoamylase (adjusted to pH 4 .2, 60°C, 1h) and 0.6% protease (adjust pH to 7.0, 55°C, 2h), then 100°C, 10min to inactivate the enzyme, wash with water until neutral, and dry in an oven at 50°C for later use.

[0040] 2) Pulverization treatment of the dietary fiber of bamboo shoots. Use Micron Jet MillPilot airflow milling ultrafine pulverization process (parameters pulverization pressure 10bar, pulverization speed 8r / min) with the prepared Lei bamboo shoots dietary fiber, time is about 1 hour, airflow classification treatment, different collectors collect the dietary fiber of different pa...

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