摘要
小麦麸皮富含膳食纤维,将其应用到火腿肠类肉糜制品中,可降低脂肪含量,提高营养价值,但麸皮的添加会造成产品口感粗糙,风味、组织结构变差。为改善这一现状并提高麸皮添加量,该实验对麸皮进行发酵制备发酵麸皮,并用大豆油对发酵麸皮进行预乳化处理,分别将预乳化发酵麸皮和发酵麸皮添加到火腿肠中,对比不同麸皮对火腿肠感官、色差、质构特性以及脂肪酸组成的影响。结果表明,火腿肠添加发酵麸皮后,产品的色泽和口感变差,感官评分下降,麸皮最大添加量(质量分数)为6%;发酵麸皮经预乳化处理后,火腿肠的色泽、感官和质构特性相比发酵麸皮火腿肠都有显著改善,其麸皮最大添加量(质量分数)提高到8%;且产品不饱和脂肪酸显著增加,饱和脂肪酸显著下降。由此可见,使用大豆油对发酵麸皮进行预乳化处理后,能够显著改善产品感官和质构特性,提高产品营养价值,提高麸皮的综合利用价值。
Wheat bran is rich in dietary fiber,hence can be applied to meat mince products like ham sausage to reduce the fat content and improve the nutritional value.But the addition of wheat bran also deteriorates the taste,flavor and texture of the product.To solve this problem,fermented bran and bran pre-emulsified with soybean oil were prepared and added to ham,respectively.Effects of different kinds of bran on sensory,color,texture and fatty acid composition of ham were compared.The results showed that after adding fermented bran to the ham,the color and taste of the product were worse,the sensory score decreased,and the maximum added amount of bran was 6%.Comparatively,the color,sensory and texture characteristics of the ham were significantly improved after the fermented bran was pre-emulsified,and the maximum added amount increased to 8%.The unsaturated fatty acids increased significantly while the saturated fatty acids decreased significantly.Therefore,pre-emulsification of fermented bran with soybean oil can significantly improve the sensory and texture characteristics of the ham and improve the nutritional value of the product.
作者
张俊
雷激
刘江
胡玲
ZHANG Jun;LEI Ji;LIU Jiang;HU Ling(School of Food and Bioengineering,Xihua University,Chengdu 610039,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期165-170,共6页
Food and Fermentation Industries
基金
四川省科技厅项目(18KJFP0089
2016NZ0090
2016NZYZF0034)
关键词
火腿肠
发酵麸皮
预乳化
品质
脂肪酸
ham sausage
fermented bran
pre-emulsification
quality
fatty acids
