Established Evaluation System Of Fat Simulated And Application In The Sausage

In this experiment, Harbin sausage fat as the standard, the development of a sausage can be added to replace fat in fat simulation. But there is no standard evaluation system for the simulation of small fat production practice and theoretical research to provide information and guidance. Therefore, this initial establishment of fat evaluation system for the production of fat and an optimal provided. Several low-calorie foods using complex preparation was thermally irreversible gel, add to Harbin sausage to replace fat, On the basis of maintaining the sausage flavor, reduce the proportion of fat, which is the practice of simulated fat analysis was the development of China is very meaningful, results can provide a theoretical basis for further study by other investigators.The establishment of the sausage fat evaluation system, First, the theory of fuzzy mathematics instruction method, used in conjunction with counseling investigation, obtained five sensory evaluation fat, and give it the appropriate weight value,1.tender degrees 30 minutes; 2.hardness 20 points; 3.chewiness 20 points; 4.Organizational Structure 15 points; 5.fat flavor 15 points, fat developed sensory score sheet and the weight value range based on the index. At the same time, the determination of the parameters fat sensory score and texture analyzer opposite correlation analysis, Analysis showed that:texture analyzer measurement parameters tenderness, hardness and sensory evaluation of the various indicators were significantly correlated. And tenderness can be stored as fat most critical evaluation, sub-indicators for the hardness and chewiness; established fat evaluation system, providing scientific and standard evaluation method for the preparation of fat after the simulation is small.Simulated fat production and formulation optimization, texture analyzer to the maximum shear force, hardness and chewiness parameters as the basis for the response surface methodology to optimize the means of small simulated fat recipe optimization. We understood konjac Hour, carrageenan, inulin, polydextrose concentration were 2.22%,1.33%,0.80%, 0.80%. Tenderness simulated fat is 167.143g. hardness 1103.347g, fat and texture characteristic parameters are close. Error of only 2.5% and 3.5%. Less than 5% margin of error, so we can see a very high accuracy of the response surface method for simulation mathematical model to predict fat played an important role. Since the optimum value of a range rather than a maximum, indicating that the response surface method also play an important role in the mathematical model of the non-Extreme optimum value.According to the second chapter of the evaluation system, the simulation fat forecast evaluation. Prediction score of 94.6, according to the second chapter of the sensory score sheet simulated fat score, the actual score of 92.8,Prediction error between the score and the actual score of only 1.9%Proof evaluation system for simulation fat good evaluation results, Can more accurately reflect the sensory quality of simulated fat, This proved that the evaluation system is applied to simulate the effect of fat good, accurate and credible.Simulated fat application of Harbin sausage. In addition the use of simulated fat Harbin sausages way to reduce the fat content. Alternative D is fat-analog were 0%,25%,50%,75%, 100%(the total amount of fat), Screening by the evaluation team that best matches the replacement level of acceptance of the human senses. When finalized, when the analog fat substitute is 100 percent replacement of fat, sensory score closest to normal sausage, determination of the storage period simulated fat sausage small changes in texture, with tenderness. Hardness and chewiness of reference. The analysis revealed that differences in texture parameters during the simulation fat storage and fat between not significant (95% confidence interval), therefore, completely replace the analog fat fat is added to the sausage in its quality little effect on constitutive parameters.Low-frequency NMR simulation fat sausage small changes in quality during storage, the results show that the analog fat spectrum relaxation move to the right since the increase of storage time,,Yu Chi-component system within the time gradually increased, gravity weaken the small of the simulated fat molecules, the binding effect of the water decreases, the system reduces the hydrogen protons suffered binding force, thus increasing mobility, and the peak area change texture parameters in the simulation fat tenderness, hardness and chew changes consistent, low-field NMR results are consistent with the macro analysis. In the sausage during storage, simulation fat and fat change differences are not significant, indicating that simulation can completely replace fat added to the sausage, and the fat simulation and fat change in the storage period is little difference.