The Effect Of Debittering Treatment On The Removal Of Bitter Intestine Bile Acid And Its Texture

As a by-product of pig small intestine processing and utilization,bitter intestines have low fat content and high collagen content,but bitter intestines have high bile acid content,serious bitterness,strong toughness and difficult to chew,which makes it difficult for consumers to accept and is discarded in large quantities,affecting the bitter intestines Comprehensive utilization of.The low degree of deep processing of bitter intestine and the low production and processing rate have become an important factor restricting the development of bitter intestine.This topic explores the effect of debittering treatment on the removal of bitter intestine bile acid and the texture,and the development of new products for the debittered bitter intestine,which provides a theoretical basis for the deep processing and comprehensive utilization of the bitter intestine.First,the alkali method and acid method of bitter intestines were studied,and the debittering process was systematically optimized.The effects of three alkalis such as sodium hydroxide,soda and baking soda,three acids of hydrochloric acid,lactic acid and acetic acid as well as temperature and time on the debittering effect of bitter bowel were investigated respectively,and the correlation between the removal rate of bile acid and the bitterness value was established.The appropriate range of bitterness value and the process parameters of alkaline and acid debittering were determined.Correlation analysis between bitterness value and bile acid removal rate showed that the bile acid removal rate(Y₁)and bitterness value(Y₂)were extremely significantly correlated(P<0.01),and the regression equation was Y₂=-1.8321Y₁+91.125.Sensory analysis shows that the debittering effect is acceptable when the bitterness value is lower than 20,and the bile acid removal rate is greater than 38.82%.The single-factor experiment results show that when alkaline debittering,the addition of baking soda is 4%,the addition of soda is 0.2%,and the addition of sodium hydroxide is 0.2%,the bile acid removal rate is the largest,the bitterness value is the lowest,and the sodium hydroxide is the most effective.The debittering effect is better.For acid debittering,when the amount of acetic acid is 4%,the amount of lactic acid is 3%,and the amount of hydrochloric acid is 3%,the debittering effect is better,and the debittering effect of hydrochloric acid is better;the treatment time is 40 min Afterwards,the bile acid removal rate and bitterness value tended to be stable;when the temperature reached 40?,the bile acid removal rate had the best effect.The regression analysis of the debittering effect shows that the addition of alkali and acid is the main factor affecting the debittering effect.Comprehensive analysis:Alkaline debittering effect is better than acid debittering,sodium hydroxide addition amount is0.12%-0.33%,treatment time is 28 min-53 min,treatment temperature is 31?-51?;the addition amount of hydrochloric acid is 2.32%-4.51%,the treatment time is 33 min-50 min,and the treatment temperature is 30?-52?,which can achieve a good debittering effect.In this case,the bitterness is acceptable and the remaining bile acid can be fully utilized for the health care function.Secondly,studied the changes of bitter intestine collagen and texture by debittering treatment.Fourier infrared spectroscopy combined with peak fitting technology was used to investigate the effect of alkali and acid addition on the secondary structure of bitter bowel collagen,and the change in collagen content during the treatment process was measured.Total texture analysis and low-field nuclear magnetic resonance were used.The texture and moisture changes during the treatment process were tested respectively.The results showed that the debittering time and temperature were 40 min and 40?,and the alkali dosage was0.1%-0.6%.The debittering treatment reduced the?-sheet content in the bitter intestine by33.95%and the?-turn content by 23.61.%,?-helical content increased by 41.25%,debittering treatment reduced the collagen content in the bitter intestine by 50.47%,the hardness decreased by 58.04%,the chewiness decreased by 49.76%,and the water content increased by10.06%.The acid dosage was treated from 1%to 6%.The acid treatment reduced the?-sheet content in the bitter intestine by 25.44%,the?-turn content decreased by 17.01%,and the?-helical content increased by 30.28%.The debittering treatment reduced the collagen content in the bitter intestine by 27.16%,the hardness by 37.87%,and the chewiness by 26.54%.This change makes?-sheets transformed into?-helices,the collagen triple helix becomes loose,the peptide chain stretches,and the degree of cross-linking decreases.Lateral relaxation time analysis shows that the increase in water content is mainly due to the increase in the content of free water and non-flowing water.Comprehensive analysis shows that when the amount of alkali added is 0.2%-0.3%,and the amount of acid added is 3%-4%,the debittering effect can be guaranteed and the texture of the raw material can be significantly improved.Finally,the debittered bitter intestine was used for product development,and the main processing technology of the bitter intestine sausage was optimized.For the intestines,dehydration process,Glutamine transaminase treatment and cooking process are the key processes,which are obtained by single factor and orthogonal experiments.The concentration of salt solution is 10%,the ratio of material to liquid is 1:2,the action time is 40 min,and the action temperature is 50°C.The dehydration rate of bitter intestinel can reach 24.62%.The uniformity of the intestinal skin and surface uniformity reached 83.37%,and the sheet formation reached 85.69%.The addition amount of Glutamine transaminase was 0.30%,the action time was 2.50 h,the action temperature was 50?,90?for 30 minutes,the surface uniformity reached 97.41%,the flakeability reached 96.19%,the elasticity of the product obtained was 0.947,and the sensory score was 93.68,Utilizing the optimized processing conditions of bitter intestine,can produce bitter intestine sausage with moderate bitterness,unique flavor,good texture and slicing properties.