绿豆淀粉模拟脂肪在低脂灌肠中的应用

Application on mimetic fat with mung bean starch as matrix in low-fat clyster

以肥瘦猪肉、绿豆淀粉模拟脂肪、水、淀粉等为原料研制低脂灌肠,通过正交试验,分别讨论绿豆淀粉模拟脂肪占猪肥膘的比例、水和淀粉的添加量对产品品质的影响。结果表明,低脂灌肠的最佳配方:以肉的添加量为基准,淀粉的添加量为15%、水为18%、盐为2.5%、模拟脂肪添加量为猪肥膘的40%、肥瘦猪肉比例为3∶7,所得到的灌肠与未添加模拟脂肪的灌肠相比较,其蒸煮损失减少,黏着性增加,保水率增加,脂肪含量减少,冻融稳定性有所提高,使得灌肠不易发生回生,增加了产品的储藏稳定性。

Fat pork, mung starch mimetic fat, starch, and water were used as the raw material of low-fat clyster . Through orthogonal experiment, the effectors on products quality were discussed, such as the ratio of mung bean starch mimetic fat to fat pork, the additive amounts of water and starch. The results was showed： As a benchmark in the adding amount of meat,the best formula is starch 15%, water 18%, salt 2.5%, simulated fat to the pork fat 40%, fat pork ratio 3 ： 7. Compared to the non-simulated fat sausage, the cooking loss of the low-fat clyster decreased, adhesion increased, water retention rate increased, fat content reduced, freeze-thaw stability has increased, which avoids sausage retrogradation and increases the storage stability of the products.