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Whole grain vegetable sausage and preparation method thereof

A technology of whole grains and production methods, which is applied in the field of food processing, can solve the problems of restricting the promotion and consumption of instant foods, the unsatisfactory anti-starch retrogradation effect, affecting product quality and shelf life, etc., so as to ensure that the product has a moist taste and anti-corrosion effect. Good starch retrogradation effect and anti-starch retrogradation effect

Active Publication Date: 2013-11-20
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whole grains are rich in starch, such as rice, red beans, mung beans, etc. After these starchy foods are matured, starch retrogradation occurs during storage, which seriously affects the quality and shelf life of the product, and limits the promotion of instant food made from whole grains edible
In the anti-aging method of my country's patent fresh-keeping instant rice products (CN01114549.8), β-amylase and yeast liquid are added to rice products that have been refined and starch gelatinized to treat them together. This method can delay the time of fresh-keeping rice products by 7~ 12 months, but the addition of β-amylase is relatively large, and the anti-starch retrogradation effect is not very ideal
US patent (application) 4857346 adds anhydroglucose or anhydroglucose derivatives to starch-containing foods, which can delay the aging time of the product to 8-31 days, but the addition of a concentration as high as 3.3%-7.6% is still to delay the aging of starch, which is only expedient The plan, and the anti-aging effect is still unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Take 3kg of glutinous rice, process it to a size of 1-2mm, pre-cook it until the heart of the rice is just cooked and completely gelatinized, drain the water, then use 3.75ml of α-amylase solution with a concentration of 0.4g / L and 3ml β-amylase solution with a concentration of 2g / L is mixed to treat the rice, the enzymatic hydrolysis temperature is 55°C, and incubated for 1 hour for later use; 2kg of oatmeal is soaked in warm water at 60°C for 30 minutes for later use; 2kg of soybeans are soaked in hot water at 65°C for 2 hours 2kg of sweet corn dregs is soaked in hot water at 65°C for 30 minutes and then cleaned for later use; 2kg of red bean sugar natto, 2kg of mung bean sugar natto, 1kg of sorghum and 2kg of sesame after sorting are ready for later use; weigh soybean protein 2.5kg, starch 2.5kg, egg white liquid 30kg, compound glue 2.5kg, salad oil 1.5kg, water 30kg and appropriate amount of salt, sodium nitrite, sodium tripolyphosphate, sodium pyrophosphate, sodium ...

Embodiment 2

[0061] Take 3kg of glutinous rice, process it to a size of 1-2mm, pre-cook it until the heart of the rice is just cooked and completely gelatinized, drain the water, and then use 3.75ml of α-amylase solution with a concentration of 0.4g / L and 3ml β-amylase solution with a concentration of 2g / L is mixed to treat rice, the enzymolysis temperature is 55°C, and incubated for 1 hour before use; 2 kg of oatmeal is soaked in warm water at 60°C for 30 minutes for use; 1 kg of soybeans is soaked in hot water at 65°C for 2 hours 3kg of sweet corn dregs is soaked in hot water at 65°C for 30 minutes and then cleaned for later use; 1.5kg of red bean sugar natto, 1.5kg of mung bean sugar natto, 1kg of sorghum after sorting, and 1kg of sesame are ready for use; Soybean protein 2kg, egg white liquid 40kg, compound glue 2.5kg, starch 3kg, salad oil 2kg, water 30kg and appropriate amount of salt, sodium nitrite, sodium tripolyphosphate, sodium pyrophosphate, sodium isoVC, potassium sorbate, suga...

Embodiment 3

[0063] Take 4kg of glutinous rice, process it to a size of 1-2mm, pre-cook it until the heart of the rice is just cooked and completely gelatinized, drain the water, and then use 3.75ml of α-amylase solution with a concentration of 0.4g / L and 3ml β-amylase solution with a concentration of 2g / L is mixed to treat the rice, the enzymolysis temperature is 55°C, and incubated for 1 hour for later use; 3kg of oatmeal is soaked in warm water at 60°C for 30 minutes for later use; 1kg of soybean is soaked in hot water at 65°C for 2 hours After cleaning, it is ready for use; 2.5 kg of sweet corn dregs is soaked in hot water at 65°C for 30 minutes, and then cleaned for use; 1.5 kg of red bean sugar natto, 1.5 kg of mung bean sugar natto, 0.5 kg of sorghum after sorting, and 1.5 kg of sesame are ready for use ; Weigh soybean protein 2kg, egg white liquid 30kg, compound glue 3kg, starch 3kg, salad oil 2kg, water 20kg and appropriate amount of salt, sodium nitrite, sodium tripolyphosphate, s...

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Abstract

The invention relates to the field of food processing, in particular relates to a whole grain vegetable sausage and a preparation method thereof, and aims to solve the technical problems that whole grain food cannot be made into convenient food and cannot be popularized for eating because whole grains are rich in starch which is likely to retrograde. Raw materials of the whole grain vegetable sausage comprise soy protein, salad oil, plain white, starch, water, composite gel, sticky rice, sweet corn grit, sesame, red bean sugar natto, green bean sugar natto, sorghum, soybean, oatmeal and the like. The preparation method comprises the following steps of: (a), raw material treatment; (b), addition of diastase; (c), cutting and blending; (d), filling and tying; (e), sterilization; (f), cooling. The invention provides a new method for preparation of a vegetable product. The product tastes good, the starch is unlikely to retrograde, the safety of food shelf life is greatly improved, and the whole grain vegetable sausage is wide in application prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian sausage with whole grains as the main raw material and a preparation method thereof. Background technique [0002] The traditional sausage is rich in nutrition, mellow and delicious, convenient to eat and easy to carry, and meets the current people's pursuit of healthy, fast and convenient food requirements. But traditional sausages are high in fat and cholesterol, and lack water-soluble vitamins and minerals. Whole grains are rich in water-soluble vitamin B1 and dietary fiber, which can increase appetite, promote digestion, and maintain the normal function of the nervous system; whole grains are alkaline, can neutralize the pH of the human body, and meet the characteristics of modern people's pursuit of green, healthy and nutritious food. Whole grains are rich in starch, such as rice, red beans, mung beans, etc. After these starchy foods are matured, starch retrograd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/29A23L7/10A23L11/00A23L33/00
Inventor 唐春向丹周再勇尹蓉学
Owner CHENGDU XIWANG FOOD
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