CN108936360A - 富含益生元的发酵肠及其制备方法 - Google Patents
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Abstract
本发明提供了一种富含益生元的发酵肠及其制备方法,所述发酵肠包括以下重量份数的各组分:猪瘦肉700‑800份,猪肥肉150‑200份,抗性糊精7‑10份,芝麻油20‑30份,大豆蛋白20‑30份,食盐20‑30份,料酒10‑20份,蔗糖3‑5份,葡萄糖0.2‑0.5份,亚硝酸钠0.05‑0.1份,复合磷酸盐0.3‑0.6份,丁基羟基茴香醚0.1份,蒜粉1‑3份,葱粉1‑2份,生姜粉1‑2份,胡椒粉0.5‑1份,发酵剂混合菌悬液5‑10份,冰水9‑11份。本发明的富含益生元的发酵肠能有效降低人体对脂肪和糖分吸收,且保质期长,为一种更利于人体健康的休闲食品。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种富含益生元的发酵肠及其制备方法。
背景技术
随着国民经济的发展,我国的肉类供给已经形成了以市场消费为主导的总体格局,肉制品加工业在国民经济中占据了十分重要的地位,目前我国是世界上肉类生产的第一大国,也是肉类产品消费总量最多的国家。随着生活节奏的加快,西方饮食文化迅速被中国人接受并改变着中国的传统饮食结构,导致我国居民膳食结构中的糖、脂肪和胆固醇等摄入量不断提高,因此人均每日脂肪和热量摄入过高,出现严重的营养过剩,使肥胖症、糖尿病、高血压等富贵病显著增加。
随着居民健康意识的提升,消费者对具有健康属性肉制品的需求逐渐增加。香肠制品中脂肪含量通常在30%-45%,虽然减少脂肪含量可以更健康,但脂肪含量较少的香肠制品硬度和粘性较高,重量损失较大,产品质构粗糙、外观色泽暗淡,不易被消费者接受,并且货架期变短。
专利《一种低脂鸡肉发酵肠及其制备方法》(申请号201410325177.9)提出利用添加菊粉来替代动物脂肪来制作低脂鸡肉肠,虽然菊粉也属于益生元,但是在香肠中添加菊粉会使香肠的硬度增加,弹性降低,并且菊粉取代脂肪后会使香肠的粗糙度增加,这是由于脂肪减少导致其所提供的润滑作用降低。人体在过量摄入菊粉后,其在肠道内被发酵所产生的气体会引起人体腹部不适,从而导致胀气和腹泻,我国卫生部公告2009年第5号规定菊粉的摄入量不超过15g/d。
发明内容
针对目前消费者对具有健康属性肉制品需求的逐渐增加,而一般的低脂香肠口感较差且货架期短,本发明提供了一种富含益生元的发酵肠及其制备方法。提供了一种能有效降低人体对脂肪和糖分吸收的富含益生元的发酵肠制品的制作技术。
本发明的目的是通过以下技术方案实现的:
本发明提供了一种富含益生元的发酵肠,包括以下重量份数的各组分:猪瘦肉700-800份,猪肥肉150-200份,抗性糊精7-10份,芝麻油20-30份,大豆蛋白20-30份,食盐20-30份,料酒10-20份,蔗糖3-5份,葡萄糖0.2-0.5份,亚硝酸钠0.05-0.1份,复合磷酸盐0.3-0.6份,丁基羟基茴香醚0.1份,蒜粉1-3份,葱粉1-2份,生姜粉1-2份,胡椒粉0.5-1份,发酵剂混合菌悬液5-10份,冰水9-11份。
所述抗性糊精可促进发酵肠在发酵过程中乳酸菌的快速增殖和迅速产酸,一方面可以有效抑制腐败和致病性微生物的生长,利于发酵肠的安全性和保藏性;另一方面也促进工艺中发酵的速度,缩短发酵周期。抗性糊精添加量过低,会造成抑制餐后糖和脂肪吸收的效果不明显;添加量过高,一方面会造成成本上升,另一方面对于香肠的口感会造成不良影响,如香肠口感粗糙。
所述混合发酵剂添加量过少,会减缓发酵速度,延长发酵周期,并且会影响乳酸菌产酸速度,增加发酵肠被杂菌感染的风险;发酵肠中的乳酸菌产酸,可促进亚硝酸盐的还原作用,促进-NO2分解为-NO,使得-NO2的残留量减少,提高了产品安全性,并且分解出的-NO与肌红蛋白结合形成鲜艳的、亮红色的亚硝基肌红蛋白,赋予发酵肠良好的色泽。发酵剂添加过多,使乳酸菌产酸过快,会导致香肠pH值下降过快,从而会阻碍-NO2还原生成-NO,造成亚硝酸盐残留高,并且香肠色泽差。
优选地,所述发酵剂混合菌悬液包括乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液。
优选地,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液的体积比为1:1:1。
优选地,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液中,各菌悬液中的含菌量为1.0X109cfu/g。
优选地,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液的制备方法包括以下步骤:将乳酸乳球菌、木糖葡萄球菌或汉逊氏德巴利酵母在培养基中活化,然后扩大培养,再在0-4℃条件下,采用4000-6000r/min离心20-30min,收集菌体后用无菌水配置成相应的菌悬液。
优选地,所述乳酸乳球菌、木糖葡萄球菌、汉逊氏德巴利酵母活化采用的培养基分别为MRS、MSA和YPD液体培养基;
所述活化次数为2次,每次活化时间为24h;
所述扩大培养的时间为24h。
本发明还提供了一种富含益生元的发酵肠的制备方法,包括以下步骤:
A、制备发酵剂混合菌悬液;
B、将猪瘦肉和猪肥肉搅碎后,加入食盐、亚硝酸钠、复合磷酸盐、丁基羟基茴香醚和部分冰水搅拌,然后进行腌制;
C、将腌制好的原料加入抗性糊精、芝麻油、大豆蛋白、料酒、蔗糖、葡萄糖、蒜粉、葱粉、生姜粉、胡椒粉、混合菌悬液以及剩余的冰水,斩拌至肉馅均匀;
D、将肉馅灌入肠衣,发酵后烘烤,然后进行熟制,即得。
优选地,步骤B中,所述搅碎的温度为10℃以下,搅碎后的猪瘦肉和猪肥肉的肉粒粒径为3-7mm;
所述搅拌的时间为5-10min,温度控制在10℃以下;
所述腌制的时间为24h,腌制温度0-4℃,湿度85%-90%。
优选地,步骤C中,所述斩拌时间为5-10min,温度控制在10℃以下。
优选地,步骤C中,所述发酵温度32-37℃,发酵时间为18-24h,环境相对湿度为90%以上;
烘烤时间为30-60min,温度为60-70℃;
熟制时间为30-40min,温度为80-90℃。
本发明中,所述发酵肠是指将绞碎的肉(常指猪肉或牛肉)、动物脂肪、糖、盐、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而制成的具有稳定微生物特性和典型发酵香味的肉制品。
所述益生元是指不易被消化的食品成分,通过选择性的刺激一种或几种细菌的生长与活性而对寄主产生有益的影响,从而改善寄主健康的物质。
所述抗性糊精由淀粉加工而成,是将焙烤糊精的难消化成分用工业技术提取处理并精炼而成的一种低热量葡聚糖。
现有技术相比,本发明具有如下的有益效果:
本发明以抗性糊精的营养保健及功能特性、微生物的发酵性能、猪肉的组织和加工特性及发酵香肠的生产理论及设备为基础,结合现代食品与发酵技术,在益生元发酵肠的发酵工艺参数优化、产品品质特性及发酵菌种筛选等方面进行了大量的研究,所研制的富含益生元发酵肠制品与传统香肠相比,具有以下特点:
1、本发明采用的抗性糊精属低分子水溶性膳食纤维,卫生部2012年第16号公告将抗性糊精认定为普通食品,抗性糊精具有耐酸和慢发酵特性,肠道pH值不会剧烈变化,不会引起腹泻和胀气,温和体感。由于其含有抗人体消化酶(如淀粉酶、葡萄糖淀粉酶等)作用的难消化成分,在消化道中不会被消化吸收,可直接进入大肠,因此它是一种低热量食品原料,可作为膳食纤维发挥各种生理作用。研究发现,抗性糊精可以减少机体对于胆汁酸、脂肪等物质的吸收,达到降血脂的作用。抗性糊精还可控制餐后血糖急速上升和改善糖耐量,抗性糊精可以提高机体末梢组织对胰岛素的感受性,降低胰岛素的要求,改善血液中胰岛素的调节作用,提高人体耐糖程度,还可以在肠胃中形成一种粘膜,使食物营养素的消化吸收过程减慢,从而延迟葡萄糖的吸收,避免进餐后血糖急剧上升。
抗性糊精在小肠内不被吸收,可直接进入大肠,能促进肠道有益菌群的生长、繁殖,是一种双歧杆菌增殖因子,益生菌的代谢为人体提供一些有用的调节物质,可提高人体机能,包括免疫系统和肠道功能,同时抑制肠道有害微生物的生长繁殖。
在本发明的发酵肠中添加抗性糊精可促进乳酸菌快速增殖和迅速产酸,一方面可以有效抑制腐败和致病性微生物的生长,利于发酵肠的安全性和保藏性;另一方面也促进工艺中发酵的速度,缩短发酵周期,提高生产率。
2、本发明利用乳酸菌、木糖葡萄球菌和酵母菌的协同作用,通过发酵将猪肉中的蛋白质、脂肪分解成多肽、氨基酸、脂肪酸等人体易于吸收利用的物质,产生的有机酸可以促进肠道的蠕动和分泌,促进养分的消化吸收,提高机体对营养物质的利用率。
3、本发明采用的抗性糊精化学结构中含有很多亲水基团,与蛋白通过食盐和疏水键相互作用形成了热稳定性凝胶。添加一定量的抗性糊精可提高肉制品产品出品率,增强口感和质量。抗性糊精还能吸咐香味物质,防止香味物质的挥发,且抗性糊精可部分替代脂肪来调制低热量香肠,改善低脂香肠肉质的口感、色泽等。
4、本发明中所使用的抗性糊精易溶于水,其水溶液黏度和甜度均比较低,还具有优越的耐酸、耐热性,添加工艺简单,适用于大规模工业化生产。
5、本发明制备的富含益生元的发酵肠能有效降低人体对脂肪和糖分吸收,且保质期长,为一种更利于人体健康的休闲食品。
附图说明
通过阅读参照以下附图对非限制性实施例所作的详细描述,本发明的其它特征、目的和优点将会变得更明显:
图1为实施例中发酵肠的感官评定结果;
图2为实施例中发酵肠对餐后血糖水平的影响结果;
图3为实施例中发酵肠对餐后胰岛素水平的影响结果;
图4为实施例中发酵肠对餐后血脂水平的影响结果。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明,但不以任何形式限制本发明。应当指出的是,对本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进。这些都属于本发明的保护范围。
实施例1
本实施例提供了一种富含益生元的发酵肠制品,由以下质量份数的组分组成:猪瘦肉700份,猪肥肉150份,抗性糊精7份,芝麻油20份,大豆蛋白20份,食盐20份,料酒10份,蔗糖3份,葡萄糖0.2份,亚硝酸钠0.05份,复合磷酸盐0.3份,丁基羟基茴香醚0.1份,蒜粉1份,葱粉1份,生姜粉1份,胡椒粉0.5份,发酵剂混合菌悬液5份以及冰水9份。
所述富含益生元的发酵肠制品的制备方法,包括以下步骤:
(1)选用乳酸乳球菌(Lactococcus lactis)、木糖葡萄球菌(Staphylococcusxylosus)、汉逊氏德巴利酵母(Dabaryomyces hansenii)作为发酵菌种,分别在MRS、MSA和YPD液体培养基中活化2次,每次24h,然后分别在各自的液体培养基中扩大培养24h,培养结束后,在0-4℃条件下,采用5000r/min离心20min,收集菌体后再分别用无菌水制成含菌量为1.0X109cfu/g的菌悬液,三种菌悬液按照体积比为1:1:1混合,即所述发酵剂混合菌悬液。
(2)将原料肉剔除筋腱、碎骨和污物,用切肉机切成5cm宽的肉条后,放入绞肉机中绞碎,温度控制在10℃以下,绞碎后,要求肉粒的直径为4mm。经绞碎的肉放入搅拌机,加入食盐、亚硝酸钠、复合磷酸盐、丁基羟基茴香醚和部分冰水,搅拌时间5min,温度控制在10℃以下。搅拌结束后进行腌制,腌制时间24h,腌制温度0-4℃,湿度85%-90%。将腌制好的肉馅加入抗性糊精、芝麻油、大豆蛋白、料酒、蔗糖、亚硝酸钠、葡萄糖、蒜粉、葱粉、生姜粉、胡椒粉、混合菌悬液以及冰水,斩拌5min至肉馅均匀,温度控制在10℃以下。
(3)将斩拌好的肉馅用真空灌肠机灌入肠衣,灌制时要求充填均匀、松紧适度,保持肠馅的温度维持在0-1℃。将灌制好的香肠送入发酵室,发酵温度32℃,发酵时间为18h,环境相对湿度为90%以上。发酵结束后,用清水冲洗肠体表面,晾干后送入60℃的烘房烘制40min,烘烤结束后在80℃条件下蒸煮30min,蒸煮后的肠体应紧实有弹性。然后将蒸煮后的香肠在0-4℃无菌条件下充分冷却后立即进行真空包装,将包装好的产品置于95℃热水中杀菌15min,取出冷却后即为成品。
实施例2
本实施例提供了一种富含益生元的发酵肠制品,由以下质量份数的组分组成:猪瘦肉800份,猪肥肉170份,抗性糊精10份,芝麻油25份,大豆蛋白30份,食盐25份,料酒20份,蔗糖4份,葡萄糖0.3份,亚硝酸钠0.1份,复合磷酸盐0.5份,丁基羟基茴香醚0.1份,蒜粉3份,葱粉2份,生姜粉1份,胡椒粉0.5份,发酵剂混合菌悬液7份以及冰水10份。
所述富含益生元的发酵肠制品的制备方法与实施例1相同。
实施例3
本实施例提供了一种富含益生元的发酵肠制品,由以下质量份数的组分组成:猪瘦肉750份,猪肥肉200份,抗性糊精8份,芝麻油30份,大豆蛋白25份,食盐30份,料酒15份,蔗糖5份,葡萄糖0.5份,亚硝酸钠0.05份,复合磷酸盐0.6份,丁基羟基茴香醚0.1份,蒜粉2份,葱粉1份,生姜粉2份,胡椒粉1份,发酵剂混合菌悬液10份以及冰水11份。
所述富含益生元的发酵肠制品的制备方法与实施例1相同。
对比例1
本对比例提供了一种富含益生元的发酵肠制品,其组成成分和制备方法与实施例1基本相同,不同之处仅在于:本对比例中,所述发酵剂混合菌悬液为乳酸乳球菌菌悬液和木糖葡萄球菌菌悬液按体积比1:1混合所得。
对比例2
本对比例提供了一种富含益生元的发酵肠制品,其组成成分和制备方法与实施例1基本相同,不同之处仅在于:本对比例中,所述发酵剂混合菌悬液为乳酸乳球菌菌悬液和汉逊氏德巴利酵母菌悬液按体积比1:1混合所得。
对比例3
本对比例提供了一种富含益生元的发酵肠制品,其组成成分和制备方法与实施例1基本相同,不同之处仅在于:本对比例中,采用常规淀粉代替抗性糊精。
产品测试:
将上述实施例和对比例制备的发酵肠进行测试,具体结果如下:
1、感官评价试验
采用表1的感官评定标准进行评价
表1:发酵香肠的感官评定标准
感官分析方法:由10位有食品感官品评经验的人员组成感官评定小组,根据发酵香肠感官评定标准对发酵香肠进行感官分析。评定结果如图1所示。
从图1可知,实施例1的感官评定结果明显优于3项对比例产品,说明3株混合菌株与抗性糊精对发酵香肠的口感与风味等有协同促进作用,对比例3因为用常规淀粉代替抗性糊精,导致菌株生长速度低于其他组,发酵程度不够充分,香肠的气味和滋味不足。发酵过程中,汉逊氏德巴利酵母菌将蛋白质分解为多肽和游离氨基酸等,这些蛋白水解产物对发酵肠的滋味有非常重要的影响,而对比例1因缺少汉逊氏德巴利酵母菌,导致发酵肠中的呈味物质缺乏,发酵肠整体鲜味不足;木糖葡萄球菌可将发酵肠中的脂肪分解为游离脂肪酸,游离脂肪酸经氧化形成的挥发性化合物是发酵肠重要的风味物质,对比例2因缺少木糖葡萄球菌,最终导致发酵肠香气不足。
2、人体试食试验
为了进一步验证产品辅助降血糖、血脂的功能,本研究对实施例1-3以及对比例1-3的产品进行降血糖、血脂人体试食试验。
2.1对餐后血糖和胰岛素水平的影响
1)材料
样品1:实施例1发酵香肠一份(100g);样品2:实施例2发酵香肠一份(100g);样品3:实施例3发酵香肠一份(100g);样品4:对比例1发酵香肠一份(100g);样品5:对比例2发酵香肠一份(100g);样品6:对比例3发酵香肠一份(100g);安慰剂:棕红色发酵香肠,除不添加抗性糊精外,其他组分与实施例1一致,生产工艺与实施例1一致,100g/份,以上样品均由上海来伊份股份有限公司提供。
2)受试人群
选择18~65岁健康人群
3)试验设计与试食方法
60例受试者,根据随机盲法分为试食组与对照组,采用自身对照与两组间对照设计。
饮食方案:实验组1:样品1和250g米饭;实验组2:样品2和250g米饭;实验组3:样品3和250g米饭;实验组4:样品4和250g米饭;实验组5:样品5和250g米饭;实验组6:样品6和250g米饭;空白组服用安慰剂(所述安慰剂为不含抗性糊精的发酵肠1份)和250g米饭,服用方法同试食组。
注意事项:进食6h内禁食马铃薯、芋头、藕、山药等含糖或高淀粉食物;猪油、牛油、奶油等动物油脂;蛋黄、动物的皮和肝脏等高胆固醇食物;咸(酱)菜、腐乳、咸肉(蛋)、腌制品、哈贝类、虾米、皮蛋等高盐食物;浓茶和咖啡等。
4)指标测定
(一)对餐后血糖水平的影响
从图2可知,试食前实验组和空白组的空腹血糖水平无明显差异(P>0.05),试食后2h内,实验组1-5的血糖水平均低于空白组和实验组6,说明抗性糊精对降低餐后血糖有明显作用,并且实验组2的餐后血糖水平小于实验组1和实验组3,实验组3的餐后血糖水平小于实验组1,证明抗性糊精的降血糖水平与其添加量呈正相关关系。试食后30-120min,实验组1的血糖水平均低于实验组4和实验组5,说明混合3菌株与抗性糊精降血糖的协同作用优于2菌株与抗性糊精降血糖的协同作用。试食30min后,各实验组血糖水平达到顶峰,实验组2的血糖水平比空白组低25%,有显著差异(P<0.05),而实验组1的血糖水平比空白组低11.6%。
(二)对餐后胰岛素水平的影响
从图3可知,试食前实验组和对照组的空腹胰岛素水平无明显差异(P>0.05),试食后2h内,实验组1-5的胰岛素水平均低于空白组和实验组6,在试食60min时,实验组2的胰岛素水平比空白组低37.7%,极显著差异(P<0.01),而实验组1的胰岛素水平比空白组低22.6%,有显著差异(P<0.05),说明实验组与碳水化合物一起摄入,会有效抑制餐后胰岛素和血糖的应答,提高胰岛素受体的敏感性,降低人体对胰岛素的要求,对糖尿病有一定预防作用。。
2.2对餐后血脂水平的影响
1)材料
样品1:实施例1发酵香肠一份(100g);样品2:实施例2发酵香肠一份(100g);样品3:实施例3发酵香肠一份(100g);样品4:对比例1发酵香肠一份(100g);样品5:对比例2发酵香肠一份(100g);样品6:对比例3发酵香肠一份(100g);安慰剂:棕红色发酵香肠,除不添加抗性糊精外,其他组分与实施例1一致,生产工艺与实施例1一致,100g/份,以上样品均由上海来伊份股份有限公司提供。
2)受试人群
选择18~65岁健康人群
3)试验设计与试食方法
60例受试者,根据随机盲法分为试食组与对照组,采用自身对照与两组间对照设计。
饮食方案:实验组1:样品1和200g炸鸡排;实验组2:样品2和200g炸鸡排;实验组3:样品3和200g炸鸡排;实验组4:样品4和200g炸鸡排;实验组5:样品5和200g炸鸡排;实验组6:样品6和200g炸鸡排;空白组服用安慰剂(所述安慰剂为不含抗性糊精的发酵肠1份)和200g炸鸡排,服用方法同试食组。
注意事项:进食6h内禁食马铃薯、芋头、藕、山药等含糖或高淀粉食物;猪油、牛油、奶油等动物油脂;蛋黄、动物的皮和肝脏等高胆固醇食物;咸(酱)菜、腐乳、咸肉(蛋)、腌制品、哈贝类、虾米、皮蛋等高盐食物;浓茶和咖啡等。
4)指标测定
由图4可知,试食前实验组1-6和空白组的空腹血清中甘油三酯水平无明显差异(P>0.05),试食后6h内,实验组1-5的血清中甘油三酯水平均低于空白组,并且在进食4h时,实验组2的血清中甘油三酯水平比空白组低41.6%,有极显著差异(P<0.01),实验组1的血清中甘油三酯水平比空白组低32.05%,有显著差异(P<0.05),说明此益生元发酵肠有明显的降血脂作用。
本发明具体应用途径很多,以上所述仅是本发明的优选实施方式。应当指出,以上实施例仅用于说明本发明,而并不用于限制本发明的保护范围。对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进,这些改进也应视为本发明的保护范围。
Claims (10)
1.一种富含益生元的发酵肠,其特征在于,包括以下重量份数的各组分:猪瘦肉700-800份,猪肥肉150-200份,抗性糊精7-10份,芝麻油20-30份,大豆蛋白20-30份,食盐20-30份,料酒10-20份,蔗糖3-5份,葡萄糖0.2-0.5份,亚硝酸钠0.05-0.1份,复合磷酸盐0.3-0.6份,丁基羟基茴香醚0.1份,蒜粉1-3份,葱粉1-2份,生姜粉1-2份,胡椒粉0.5-1份,发酵剂混合菌悬液5-10份,冰水9-11份。
2.根据权利要求1所述的富含益生元的发酵肠,其特征在于,所述发酵剂混合菌悬液包括乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液。
3.根据权利要求2所述的富含益生元的发酵肠,其特征在于,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液的体积比为1:1:1。
4.根据权利要求2或3所述的富含益生元的发酵肠,其特征在于,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液中,各菌悬液中的含菌量为1.0X109cfu/g。
5.根据权利要求2或3所述的富含益生元的发酵肠,其特征在于,所述乳酸乳球菌菌悬液、木糖葡萄球菌菌悬液和汉逊氏德巴利酵母菌悬液的制备方法包括以下步骤:将乳酸乳球菌、木糖葡萄球菌或汉逊氏德巴利酵母在培养基中活化,然后扩大培养,再在0-4℃条件下,采用4000-6000r/min离心20-30min,收集菌体后用无菌水配置成相应的菌悬液。
6.根据权利要求5所述的富含益生元的发酵肠,其特征在于,所述乳酸乳球菌、木糖葡萄球菌、汉逊氏德巴利酵母活化采用的培养基分别为MRS、MSA和YPD液体培养基;
所述活化次数为2次,每次活化时间为24h;
所述扩大培养的时间为24h。
7.一种根据权利要求1-6任一项所述的富含益生元的发酵肠的制备方法,其特征在于,包括以下步骤:
A、制备发酵剂混合菌悬液;
B、将猪瘦肉和猪肥肉搅碎后,加入食盐、亚硝酸钠、复合磷酸盐、丁基羟基茴香醚和部分冰水搅拌,然后进行腌制;
C、将腌制好的原料加入抗性糊精、芝麻油、大豆蛋白、料酒、蔗糖、葡萄糖、蒜粉、葱粉、生姜粉、胡椒粉、混合菌悬液以及剩余的冰水,斩拌至肉馅均匀;
D、将肉馅灌入肠衣,发酵后烘烤,然后进行熟制,即得。
8.根据权利要求7所述的富含益生元的发酵肠的制备方法,其特征在于,步骤B中,所述搅碎的温度为10℃以下,搅碎后的猪瘦肉和猪肥肉的肉粒粒径为3-7mm;
所述搅拌的时间为5-10min,温度控制在10℃以下;
所述腌制的时间为24h,腌制温度0-4℃,湿度85%-90%。
9.根据权利要求7所述的富含益生元的发酵肠的制备方法,其特征在于,步骤C中,所述斩拌时间为5-10min,温度控制在10℃以下。
10.根据权利要求7所述的富含益生元的发酵肠的制备方法,其特征在于,步骤C中,所述发酵温度32-37℃,发酵时间为18-24h,环境相对湿度为90%以上;
烘烤时间为30-60min,温度为60-70℃;
熟制时间为30-40min,温度为80-90℃。
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