Method for reducing fat content of genuine gut by utilizing sweet potato flour and application

Abstract

The invention discloses a method for reducing fat content of genuine intestines by using sweet potato flour and application of the method, and belongs to the technical field of food biology. The method specifically comprises the following steps: S1, preparation of sweet potato whole flour: cleaning, peeling, rinsing, curing, dehydrating and drying fresh sweet potatoes, and grinding; s2, modifying the whole sweet potato flour by an enzyme method; s3, optimizing a sweet potato whole flour genuine sausage formula: replacing fat in the genuine sausage formula with the modified sweet potato whole flour according to a proportion of 15%-25%; s4, detecting the water loss rate of the optimized sweet potato whole flour pastry; and S5, detecting the taste and smell of the optimized sweet potato whole flour pastry, and detecting the optimized pastry and the unoptimized pastry by using an electronic tongue and an electronic nose. The modified sweet potato whole flour is rich in various nutritional ingredients such as dietary fibers, resistant starch, vitamins and mineral substances, is applied to the gut, and has various physiological functions of reducing blood fat, improving intestinal health, preventing obesity and the like.

Description

Technical Field

[0001] The invention relates to the field of food biotechnology, and in particular to a method for reducing the fat content of authentic sausage by utilizing sweet potato flour and application thereof. Background Art

[0002] With the improvement of living standards, people's enthusiasm for meat products continues to rise. As one of the main meat products, authentic sausage is popular all over the world because of its convenience, rich taste and unique flavor. In the production process of authentic sausage, the fat in the meat works together with other ingredients to form a stable emulsion, which is a key factor in regulating the rheological and texture properties of the product. This emulsion helps to minimize water evaporation during cooking and baking, while enhancing water retention and cohesion, and ultimately makes the finished product juicy and balanced in hardness and softness. According to market research, the fat content (including trans fatty acids, cholesterol and saturated fatty acids) of authentic sausage products on the market is between 25% and 40%. Excessive fat content can have adverse effects on human health. Studies have shown that the lipid content in processed meat products is closely related to the risk of obesity and the incidence of diseases such as breast cancer, prostate cancer, and colon cancer. To solve this problem, some food manufacturers choose to directly reduce the fat content in traditional sausage recipes to prevent consumers from consuming too much fat. However, reducing the fat content will lead to increased water loss during freezing, thawing and cooking of sausages, a continuous decrease in hardness, and the final product becomes loose and generally unacceptable.

[0003] In recent years, researchers have found that the use of various non-meat ingredients (such as protein-based, lipid-based and starch-based fat substitutes) to replace animal fat in appropriate amounts can effectively reduce the fat content of various products without compromising their structure, flavor and taste. In addition, these substitutes have no adverse effects on human health. However, protein-based fat substitutes are not heat-resistant and are prone to change the flavor and structure during the steaming, baking or roasting of sausages, which limits their application. Lipid-based substitutes can reduce calorie intake without affecting the edibility and appearance of the product. However, studies have found that some lipid-based substitutes are difficult to be hydrolyzed by lipase, so they cannot be metabolized and absorbed, which may have potential adverse effects on the digestive tract. Compared with proteins and lipids, starch-based fat substitutes are safer to use in foods heated at high temperatures. Starch-based fat substitutes have attracted much attention because of their cheap raw materials and excellent performance. At present, there are many types of starch that can be used to prepare fat substitutes. Using one or more low-calorie starch-based substitutes in the ingredients of meat sausages can more easily meet consumers' demand for low-fat meat products. However, after undergoing the gelatinization process, starch often faces the challenge of retrogradation, which can lead to deterioration of food taste, decreased digestion and absorption efficiency, and a series of characteristics that are not conducive to food processing, such as increased viscosity and decreased solubility. These changes can significantly affect the sensory experience and texture of the final product, which may cause consumer dissatisfaction. In addition, starch, as a carbohydrate, will quickly break down into glucose and enter the blood after being ingested, which will cause a sharp increase in blood sugar levels. This drastic fluctuation in blood sugar may not only pose a potential threat to the health of the general population, but may also have an adverse effect on diabetic patients, making it more difficult to manage their condition. Therefore, when using starch as a food ingredient, it is necessary to fully consider its retrogradation characteristics and its effect on blood sugar, and through scientific formula design and processing technology, to maximize the taste, texture and nutritional value of the food while ensuring the health of consumers.

[0004] Sweet potato flour, as a food ingredient rich in dietary fiber, resistant starch, vitamins, minerals and other nutrients, has attracted much attention in recent years due to its many health benefits. Studies have shown that the dietary fiber and resistant starch in sweet potato flour have multiple physiological functions such as lowering blood lipids, improving intestinal health, and preventing obesity. Therefore, using sweet potato flour to reduce intestinal fat content has broad application prospects.

[0005] In view of the above conclusions, the present invention provides a method for reducing the fat content of authentic sausage by applying whole sweet potato flour to the authentic sausage. First, the whole sweet potato flour is enzymatically modified to improve its water absorption and water retention, and the fat in the authentic sausage is replaced in a reasonable proportion to effectively reduce the fat content of the authentic sausage, while protecting the structure, flavor and taste of the authentic sausage during the freezing, thawing, baking and cooking processes. Summary of the invention

[0006] The purpose of the present invention is to provide a method and application of reducing the fat content of authentic sausage by using sweet potato flour, so as to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for reducing the fat content of authentic sausage by using sweet potato flour, which specifically comprises the following steps:

[0008] S1. Preparation of sweet potato powder: fresh sweet potatoes are washed, peeled, rinsed, cooked, dehydrated and dried, and then ground into powder; the sweet potato powder is ground into 60-130 meshes;

[0009] S2, enzymatic modification of sweet potato whole powder: modifying the sweet potato whole powder with enzymes, uniformly mixing the enzyme solution with the sweet potato powder to make the moisture content of the sweet potato powder 35%-45%, wherein the enzyme is one or more of cellulase, amylase, hemicellulase, and pectinase, and the dosage is 1000-30000U / g sweet potato whole powder, and then drying is performed to obtain the modified sweet potato whole powder, wherein the total cellulose content is 5-20%; the total protein content is 1-10%; the total resistant starch content is 20-50%; and the water absorption capacity is 150-250%;

[0010] S3. Optimization of the formula of authentic sausage made of whole sweet potato flour: the modified whole sweet potato flour is used to replace the fat in the authentic sausage formula at a ratio of 15%-25%; the total weight of whole sweet potato flour in the authentic sausage accounts for 10-30%;

[0011] S4. Detection of moisture loss rate of optimized sweet potato whole flour authentic sausage: freeze the authentic sausage, then thaw it at room temperature, detect its moisture loss rate, and then cook the authentic sausage and detect its moisture loss rate;

[0012] S5. Detection of taste and smell of the optimized sweet potato whole flour authentic sausage. The optimized authentic sausage and the authentic sausage before and after optimization were tested using an electronic tongue and an electronic nose.

[0013] Preferably, the method for calculating the water loss rate of authentic sausage thawed at room temperature is:

[0014] Take a 5 mm thick slice of sausage and weigh it and record it as M 5 , put it into the freezer (-20℃) for 24h, then take it out, wait for it to thaw naturally to room temperature, wipe the surface moisture with filter paper, weigh its mass, and record it as M 6 , enter the following formula to calculate:

[0015]

[0016] Preferably, the calculation method for the water loss rate of authentic sausage after cooking is:

[0017] Accurately weigh the mass of the authentic sausage sample and record it as M1 , put the sample into a high-temperature cooking bag. Cook in boiling water at 100℃ for 10 minutes. After cooking, wipe the moisture and grease on the surface of the sausage with filter paper.

[0018] Accurately weigh the mass of the cooked sausage and record it as M 2 , the cooking loss rate is calculated by the following formula;

[0019]

[0020] According to the above method of using sweet potato powder to reduce the fat content of authentic sausage, it is used in the production of sausage food.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. In the present invention, modified sweet potato flour is used as a fat substitute in authentic sausages. By reasonably designing and replacing the original fat ratio, the total fat content of authentic sausages can be effectively reduced, and the excellent structure, flavor and taste of authentic sausages can be maintained. Through the implementation of the present invention, the total fat content of authentic sausages is reduced to less than 15%, the water loss rate of cooking is 1.5%-2.5%; the water loss rate of freezing and thawing is 2.0%-3.5%; the main flavor composition of meat sausages is similar after the appropriate proportion of replacement is measured by electronic nose and electronic tongue.

[0023] 2. In the present invention, the modified sweet potato flour is rich in dietary fiber, resistant starch, vitamins, minerals and other nutrients, and is applied to authentic sausage, which is beneficial to lowering blood lipids, improving intestinal health, preventing obesity and other physiological functions.

[0024] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0026] Figure 1 This is the electronic tongue data graph of the present invention;

[0027] Figure 2 This is the electronic nose data map of the present invention DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] The present invention provides a method and application technical solution for reducing the fat content of authentic sausage by using sweet potato flour:

[0030] The embodiments involve the detection of water absorption and water holding capacity of sweet potato flour. The detection methods of water absorption capacity of sweet potato flour, freeze-thaw water separation rate, cooking loss rate, water holding capacity, flavor and taste of authentic sausage are as follows:

[0031] 1. Determination of water absorption capacity of sweet potato flour

[0032] 2.0g sweet potato powder sample was diluted to 40mL with distilled water, stirred and heated in a water bath with 4 different temperature gradients (25℃, 60℃, 80℃, 100℃) for 20min, cooled naturally at room temperature, centrifuged at 4000rpm for 20min, the supernatant was poured out, and the precipitate was weighed. The water absorption capacity of sweet potato is calculated as follows:

[0033]

[0034] 2. Detection of water loss rate during cooking of authentic sausage

[0035] Accurately weigh the mass of the authentic sausage sample and record it as M1, put the sample into a high-temperature cooking bag, and cook it in boiling water at 100°C for 10 minutes. After cooking, wipe the moisture and grease on the surface of the authentic sausage with filter paper.

[0036] Accurately weigh the mass of the cooked sausage and record it as M2. The cooking loss rate is calculated using formula (2).

[0037]

[0038] 3. Determination of water holding capacity of authentic intestine

[0039] Cut the authentic sausage into pieces and accurately weigh 20.0g of the cut sample, which is recorded as M3. Wrap the weighed authentic sausage sample with filter paper and centrifuge it at 5000rpm for 10 minutes. After centrifugation, remove the wrapped filter paper. Transfer the authentic sausage sample to a clean weighing paper and accurately weigh the mass after centrifugation, which is recorded as M4.

[0040]

[0041] 4. Moisture loss rate of authentic sausage after single freeze-thaw

[0042] Take a 5mm thick slice of the sausage and weigh it as M5. Put it into the freezer (-20℃) for 24 hours, take it out, and thaw it naturally to room temperature. Use filter paper to wipe the surface moisture, weigh it, and record it as M6.

[0043]

[0044] 5. Electronic nose and electronic tongue detection Electronic nose detection

[0045] The electronic nose device (PEN3, Airsense) was placed in a clean air environment, and the accurate and authentic intestinal sample (1.0 g) was placed in a measuring cup, sealed and left to stand for 30 minutes for gas enrichment. At the beginning of the measurement, the headspace air of the sample was delivered to the detection chamber at a flow rate of 300 mL / min using an air pump, and the collection time was 120 seconds. The odor characteristics of sensitive compounds such as aromatics, nitrogen oxides, ammonia, alkanes, methane, sulfides, terpenes, alcohols and organic sulfides were collected according to the sensors.

[0046] The authentic sausage was chopped into a uniform minced meat, and the sample (10.0 g) was accurately weighed and mixed with deionized water to obtain a minced meat slurry. The temperature was set at 4°C and the speed was set at 10000 rpm for 10 minutes. The supernatant was filtered through a membrane for electronic tongue (SA402B, INSENT) detection. The sweetness, saltiness, astringency, bitterness, umami, astringency aftertaste, bitterness aftertaste, and umami aftertaste characteristics were collected according to the sensor.

[0047] Example 1

[0048] A method and application of whole sweet potato flour to reduce the fat content of authentic sausage, comprising the following steps:

[0049] S1. Preparation of sweet potato powder. Wash, peel and rinse fresh sweet potatoes, cook them in 100°C hot water for 20 minutes, drain the water, dry them in the shade, and then dry them in a 60°C drying oven for 1 day. Crush the dried sweet potatoes to 100 mesh size using a crusher.

[0050] S2, modifying the sweet potato powder with enzymes, and finally drying it. The enzyme solution is evenly mixed with the sweet potato powder to make the moisture content of the sweet potato powder 40%, and the cellulase, amylase, hemicellulase, and pectinase are all 3000U / g sweet potato powder. After modification, it is dried at 80°C. The obtained sweet potato powder has a total cellulose content of 20%, a total protein content of 10%, a total resistant starch content of 50%, and a water absorption capacity of 150%.

[0051] S3. Optimization of the formula of sweet potato whole powder authentic sausage. The modified sweet potato whole powder was used to replace the pig back fat in the original authentic sausage formula at a mass ratio of 20%. The total fat content of the authentic sausage obtained was 14.6%. The authentic sausage was frozen at -20℃ for 24h and then thawed at room temperature, and its moisture loss rate was 2.0%. The authentic sausage was steamed in 100℃ water for 20min, and its moisture loss rate was: 3.3%.

[0052] Example 2

[0053] A method and application of whole sweet potato flour to reduce the fat content of authentic sausage, comprising the following steps:

[0054] S1. Preparation of sweet potato powder. Wash, peel and rinse fresh sweet potatoes, cook them in 100°C hot water for 20 minutes, drain the water, dry them in the shade, and then dry them in a 60°C drying oven for 1 day. Crush the dried sweet potatoes to 200 mesh size using a crusher.

[0055] S2, modify the sweet potato powder with enzymes, and finally dry it. The enzyme solution is mixed evenly with the sweet potato powder to make the moisture content of the sweet potato powder 35%, and the cellulase, amylase, hemicellulase, and pectinase are all 10000U / g sweet potato powder. After modification, it is dried at 80℃. The total cellulose content is 15%, the total protein content is 10%, the total resistant starch content is 45%, and its water absorption capacity is 250%.

[0056] S3. Optimization of the formula of authentic sausage made of whole sweet potato flour. The modified whole sweet potato flour was used to replace the pig back fat in the original authentic sausage formula at a mass ratio of 25%. The total fat content of the authentic sausage obtained was 10%. The authentic sausage was frozen at -20℃ for 24h and then thawed at room temperature, and its moisture loss rate was 1.5%. The authentic sausage was steamed in 100℃ water for 20min, and its moisture loss rate was: 3.0%.

[0057] Example 3

[0058] S1. Preparation of sweet potato powder. Wash, peel and rinse fresh sweet potatoes, cook them in 100°C hot water for 20 minutes, drain the water, dry them in the shade, and then dry them in a 60°C drying oven for 1 day. Crush the dried sweet potatoes to 300 mesh size using a crusher.

[0059] S2, modify the sweet potato powder with enzymes, and finally dry it. The enzyme solution is mixed evenly with the sweet potato powder to make the moisture content of the sweet potato powder 45%, and the cellulase, amylase, hemicellulase, and pectinase are all 5000U / g sweet potato powder. After modification, it is dried at 80°C. The total cellulose content is 20%, the total protein content is 10%, the total resistant starch content is 40%, and its water absorption capacity is 220%.

[0060] S3. Optimization of the formula of authentic sausage made of whole sweet potato flour. The modified whole sweet potato flour was used to replace the pig back fat in the original authentic sausage formula at a mass ratio of 15%. The total fat content of the authentic sausage obtained was 18%. The authentic sausage was frozen at -20℃ for 24h and then thawed at room temperature, and its moisture loss rate was 2.5%. The authentic sausage was steamed in 100℃ water for 20min, and its moisture loss rate was: 3.5%.

[0061] Figure 1-2 The electronic tongue data graphs and the electronic nose data graphs are respectively of the original flavor local sausage when the whole sweet potato flour in Examples 1-3 of the present invention replaces the pork back fat in the original local sausage formula at a mass ratio of 15%, 20% and 25% respectively. The data graphs show that when the whole sweet potato flour replaces the pork back fat in the original local sausage formula at a mass ratio of 15%, the main flavor components of the two are similar.

[0062] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0063] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for reducing the fat content of authentic sausage using sweet potato flour, characterized in that: The specific steps include: S1. Preparation of sweet potato powder: fresh sweet potatoes are washed, peeled, rinsed, cooked, dehydrated and dried, and then ground into powder; the sweet potato powder is ground into 60-130 meshes; S2, enzymatic modification of sweet potato whole powder: modifying the sweet potato whole powder with enzymes, mixing the enzyme solution with the sweet potato powder evenly, so that the moisture content of the sweet potato powder is 35%-45%, wherein the enzyme is one or more of cellulase, amylase, hemicellulase, and pectinase, and the amount used is 1000-30000U / g sweet potato whole powder, and then drying is performed to obtain the modified sweet potato whole powder, wherein the total cellulose content is 5-20%; the total protein content is 1-10%; the total resistant starch content is 20-50%; and the water absorption capacity is 150-250%; S3. Optimization of the formula of authentic sausage made of whole sweet potato flour: the modified whole sweet potato flour is used to replace the fat in the authentic sausage formula at a ratio of 15%-25%; the total weight of whole sweet potato flour in the authentic sausage accounts for 10-30%; S4. Detection of moisture loss rate of optimized sweet potato whole flour authentic sausage: freeze the authentic sausage, then thaw it at room temperature, detect its moisture loss rate, and then cook the authentic sausage and detect its moisture loss rate; S5. Detection of taste and smell of the optimized sweet potato whole flour authentic sausage. The optimized authentic sausage and the authentic sausage before and after optimization were tested using an electronic tongue and an electronic nose.

2. The method for reducing the fat content of authentic sausage by using sweet potato flour according to claim 1, characterized in that: The calculation method of the moisture loss rate of the authentic sausage thawed at room temperature is: Take a 5mm thick slice of sausage and weigh it as M5. Put it into the freezer (-20℃) for 24 hours and take it out. After it is thawed to room temperature naturally, wipe the surface moisture with filter paper and weigh its mass as M6. Substitute it into the following formula for calculation:

3. The method for reducing the fat content of authentic sausage by using sweet potato flour according to claim 1, characterized in that: The calculation method of the moisture loss rate of the authentic sausage after cooking is: Accurately weigh the mass of the authentic sausage sample and record it as M1, put the sample into a high-temperature cooking bag, and cook it in boiling water at 100℃ for 10 minutes; after cooking, wipe the moisture and grease on the surface of the authentic sausage with filter paper; Accurately weigh the mass of the cooked sausage and record it as M2. The cooking loss rate is calculated by the following formula:

4. Use of the method for reducing the fat content of authentic sausage by using sweet potato flour according to any one of claims 1 to 3 in the production of sausage food.

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