酸肉风味乳化肠的开发及其消化特性评价

Development and Evaluation of Digestive Characteristics of Sour Meat Flavor Emulsified Sausage

以酸肉为主要配料制作乳化肠,采用单因素试验探究4种酸肉种类(傣族酸肉、苗族酸肉、小米酸肉、辣椒酸肉)及其添加量、5种食品增稠剂(大豆分离蛋白、抗性糊精、小麦膳食纤维、抗性淀粉、柑橘纤维)及其添加量对乳化肠感官、出品率、质构特性的影响,并将优化配方后制作的酸肉乳化肠与市售乳化肠(对照组)进行体外模拟消化试验,测定餐后血糖值、蛋白质及脂肪消化率。结果表明:以感官、出品率、质构最优为选择依据,酸肉风味乳化肠的适宜酸肉种类和增稠剂为:4%小米酸肉,4%小麦膳食纤维。该酸肉乳化肠在经胃肠消化后60、120、180 min的血糖值分别为321.70、56.63、10.73 mg/dL,均显著低于对照组相同时刻的血糖值(414.30、70.13、14.76 mg/dL)(P<0.05);酸肉乳化肠经胃肠后的蛋白质消化率为81.62%,显著高于对照组最优水平(75.76%)(P<0.05);酸肉风味乳化肠的脂肪消化率为83.16%,与对照组脂肪消化率(83.76%)相比无显著性差异(P>0.05)。研究结果表明,添加酸肉的乳化肠有明显的降低餐后血糖值的功效,并且有较高的蛋白质消化率。

The emulsified sausage was prepared with sour meat as the main ingredient.The single factor experiment was used to explore the effects of four kinds of sour meat(Dai sour meat,Miao sour meat,millet sour meat and capsicum sour meat) and their addition levels,five food thickeners(soy protein isolate,resistant dextrin,wheat dietary fiber,resistant starch and citrus fiber) and their addition levels on the sensory,yield and texture characteristics of emulsified sausage.In vitro simulated digestion experiment was conducted between the optimized sour meat emulsified sausage and commercially available emulsified sausage(control group).The blood glucose value,protein and fat digestibility of emulsified intestine after meal were determined.The results showed that based on the optimal sensory,yield and texture,the suitable type of sour meat and thickening agent of sour meat flavor emulsified sausage were 4% millet sour meat and 4% wheat dietary fiber.The blood glucose values of the sour meat emulsified sausage were 321.70 mg/dL,56.63 mg/dL,10.73 mg/dL at 60 min,120 min and 180 min after gastrointestinal digestion,respectively,which were significantly lower than those at the same time in the control group(414.30 mg/dL,70.13 mg/dL and 14.76 mg/dL)(P<0.05);The protein digestibility of sour meat emulsified sausage after gastrointestinal passage was 81.62%,which was significantly higher than the optimal level of control group(75.76%)(P<0.05);The fat digestibility of sour meat flavor emulsified sausage was 83.16%,which had no significant difference compared with the control group(83.76%)(P>0.05).Therefore,the emulsified sausage added with sour meat has a significant effect on reducing postprandial blood glucose and a high protein digestibility.