CN110250264A - A kind of salami lipid antioxidation method - Google Patents
A kind of salami lipid antioxidation method Download PDFInfo
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- CN110250264A CN110250264A CN201910638614.5A CN201910638614A CN110250264A CN 110250264 A CN110250264 A CN 110250264A CN 201910638614 A CN201910638614 A CN 201910638614A CN 110250264 A CN110250264 A CN 110250264A
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- salami
- testa tritici
- dry
- fermentation
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- 241001237745 Salamis Species 0.000 title claims abstract description 50
- 235000015175 salami Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 24
- 150000002632 lipids Chemical class 0.000 title claims abstract description 23
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 63
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 34
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims abstract description 34
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 34
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 34
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 34
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 24
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 23
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000003647 oxidation Effects 0.000 claims abstract description 20
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 20
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 32
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- 238000006243 chemical reaction Methods 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 9
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- 238000002360 preparation method Methods 0.000 claims description 6
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- 239000002253 acid Substances 0.000 claims description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000008351 acetate buffer Substances 0.000 claims description 3
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- 108010089934 carbohydrase Proteins 0.000 claims description 3
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- 239000005720 sucrose Substances 0.000 claims description 3
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- 229920001221 xylan Polymers 0.000 claims description 3
- 150000004823 xylans Chemical class 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
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- 235000012054 meals Nutrition 0.000 claims description 2
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- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 23
- 235000015277 pork Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000523 sample Substances 0.000 description 30
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 13
- 239000007791 liquid phase Substances 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 11
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 10
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- 230000014759 maintenance of location Effects 0.000 description 9
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
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- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
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- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical group CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
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- 239000012153 distilled water Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 238000002329 infrared spectrum Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
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- 235000012976 tarts Nutrition 0.000 description 3
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 125000000089 arabinosyl group Chemical group C1([C@@H](O)[C@H](O)[C@H](O)CO1)* 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000009514 concussion Effects 0.000 description 2
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- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- -1 phenolic acid compounds Chemical class 0.000 description 2
- 238000004451 qualitative analysis Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XXMFJKNOJSDQBM-UHFFFAOYSA-N 2,2,2-trifluoroacetic acid;hydrate Chemical compound [OH3+].[O-]C(=O)C(F)(F)F XXMFJKNOJSDQBM-UHFFFAOYSA-N 0.000 description 1
- RMHZMJVUTKSVKC-UHFFFAOYSA-N 6-hydroxy-4,6-dinitrocyclohexa-2,4-diene-1-carboxylic acid Chemical compound OC(=O)C1C=CC([N+]([O-])=O)=CC1(O)[N+]([O-])=O RMHZMJVUTKSVKC-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- 238000012404 In vitro experiment Methods 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- MUMGGOZAMZWBJJ-DYKIIFRCSA-N Testostosterone Chemical compound O=C1CC[C@]2(C)[C@H]3CC[C@](C)([C@H](CC4)O)[C@@H]4[C@@H]3CCC2=C1 MUMGGOZAMZWBJJ-DYKIIFRCSA-N 0.000 description 1
- 238000004847 absorption spectroscopy Methods 0.000 description 1
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- 239000011149 active material Substances 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 150000001480 arabinoses Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229940125717 barbiturate Drugs 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 150000001720 carbohydrates Chemical group 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 229940110436 fortesta Drugs 0.000 description 1
- 150000002242 furanose derivatives Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004816 paper chromatography Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010183 spectrum analysis Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- DQWPFSLDHJDLRL-UHFFFAOYSA-N triethyl phosphate Chemical compound CCOP(=O)(OCC)OCC DQWPFSLDHJDLRL-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
A kind of salami lipid antioxidation method, belongs to Food Science/technical field of meat science.The present invention adds Testa Tritici extract in salami, and additive amount is 25-27g/kg according to salami quality meter.The Testa Tritici extract contains ferulic acid, arabinose and xylose；Wherein the content of the opposite Testa Tritici extract of ferulic acid is 10-12mg/g.The present invention effectively reduces sausage lipid oxidation degree, improves sausage color to a certain extent, can preferably control salami quality by the Testa Tritici extract rich in ferulic acid of the addition Rational Dosage in pork salami.
Description
Technical field
The present invention relates to a kind of salami lipid antioxidation methods, belong to Food Science/meat science neck
Domain.
Background technique
Salami is a kind of unique flavor, nutritive value comprehensively and has the fermentation meat product of long quality guarantee period, exploitation
The Sa rummy for being suitble to domestic consumer to eat is produced, the new direction of domestic meat products development has been increasingly becoming.Fat and albumen
The oxidation of matter is in addition to microbial contamination to the maximum factor of pork salami qualitative effects.Fat is used as pork Sa rummy
The important composition ingredient of sausage product, it will affect sausage tenderness and succulence, and the slight oxidation of fat can produce volatility
Compound facilitates fragrance and flavour characteristic enhancing.However, the fat content also lipid oxidation with higher degree during storage
Correlation, and it is rancid due to caused by lipid oxidation, cause consumer to decline the acceptability of pork sausage.Meanwhile fat
Oxidation also will lead to the degradation of fat and protein, to influence the flavor of product, quality and color, and then influence the battalion of product
Support value, edible value, commercial value and safety.
Appropriate safe and efficient antioxidant is added in salami can effectively inhibit fat oxidation.At present
Most of antioxidant used in salami is synthetized oxidation preventive agent such as sodium isoascorbate, sodium citrate etc., however,
It pursues health, advocate a kind of trend that wholefood has become the modern life, people are to using chemical synthesis antioxidant more next
It is uneasy, it is particularly important to find the natural that suitably can be used in salami.
Wheat is one of three big cereal, and annual output reaches the one third of all grain-production total amounts in the world.
There are a large amount of phenolic acid compounds in Wheat cell wall, and the content that wherein ferulic acid occupies is most.These hydroxy cinnamates
Acid shows preferable anticancer and antioxidant effect in vitro experiment, also has in the diet containing wheat bran to the control of disease
Good inhibiting effect.In addition, existing simultaneously a large amount of oligosaccharide substances in wheat bran, extraneous thorn is protected cells from
Swash, while also there is preferable antioxidation.Using wheat processing by-product --- wheat bran is further extracted as raw material, is made
Ferulic acid and oligosaccharide combine, and extract has the main functional characteristics of both active materials of oligosaccharide and ferulic acid simultaneously,
Has stronger oxidation resistance.
Summary of the invention
The purpose of the present invention is providing a kind of salami lipid antioxidation method to overcome above-mentioned shortcoming,
It can improve sausage color to a certain extent, preferably control salami quality.
Technical solution of the present invention prepares Testa Tritici extract by raw material of wheat bran, extracts through the qualitative analysis wheat bran
Object mainly includes ferulic acid, arabinose and xylose, and wherein the relative amount of ferulic acid is 11.1mg/g.It is fragrant in pork Sa rummy
The Testa Tritici extract (25-27g/kg) rich in ferulic acid of Rational Dosage is added in intestines, and passes through the TBARS to salami
The indexs such as value, color are measured and confirm in conjunction with sensory evaluation: Testa Tritici extract is added in pork salami
It can effectively reduce sausage lipid oxidation degree, improve sausage color to a certain extent, preferably control salami quality.
A kind of salami lipid antioxidation method, adds Testa Tritici extract in salami, and additive amount is pressed
It is 25-27g/kg according to salami quality meter.
The salami lipid antioxidation method, the Testa Tritici extract contain ferulic acid, arabinose and xylose；
Wherein the content of the opposite Testa Tritici extract of ferulic acid is 10-12mg/g.
The salami lipid antioxidation method, the Testa Tritici extract the preparation method is as follows:
(1) after wheat bran pulverizing and sieving, being placed in high-pressure sterilizing pot inactivates endogenous enzyme；Sequentially add heatproof alphalise starch
Precipitating is obtained by filtration after enzyme, alkali protease, purification carbohydrase successive reaction；Post-processing vacuum drying obtains the insoluble meals of wheat bran
Eat fiber；
(2) wheat bran insoluble diedairy fiber is weighed, the xylan enzyme solution being configured to acetate buffer solution is stirred to react, and is carried out
Zytase inactivation, centrifuging and taking supernatant are filtered to obtain filtrate, isolate and purify elution, and collect eluent, and concentration is collected
Testa Tritici extract is prepared under the conditions of vacuum freeze drying in liquid.
The formula of the salami is as follows in parts by mass: 65-75 parts of pig tenterloin, 25-35 parts of pig back fat, and glucose
0.1-0.3 parts, 0.2-0.4 parts of sucrose, 0.2-0.4 parts of black pepper, 0.2-0.4 parts of white pepper, 0.1 part of garlic powder, salt 3-4
Part.
Fresh meat is cut by formula plus is cut with material, freezing, low temperature and mixes, additive Testa Tritici extract and leavening is added
Afterwards, mixing filling fermentation drying, obtains the oxidation resistant salami of lipid.
The fermentation drying is divided into 8 stages, specific as follows: the 1st stage, in the dry 20-24h of 22-25 DEG C of fermentation, humidity
It is 80%；2nd stage, in the dry 20-24h of 20-25 DEG C of fermentation, humidity 65%；3rd stage, in 18 DEG C of -20 DEG C of fermentation dryings
18-24h, humidity 67%；4th stage, in the dry 20-22h of 18-20 DEG C of fermentation, humidity 69%；5th stage, at 15-18 DEG C
Ferment dry 18-20h, humidity 71%；6th stage, in the dry 20-24h of 15-18 DEG C of fermentation, humidity 73%；7th stage,
The dry 20-22h of 12-14 DEG C of fermentation, humidity 76%；It is 8th stage, dry to maturation, humidity 37% in 10-12 DEG C of fermentation.
Beneficial effects of the present invention: the present invention by pork salami add Rational Dosage be rich in ferulic acid
Testa Tritici extract, effectively reduce sausage lipid oxidation degree, improve sausage color to a certain extent, can preferably control
Salami quality.
Detailed description of the invention
Fig. 1 is the uv scan figure of ferulic acid.
Fig. 2 is the uv absorption spectra of Testa Tritici extract.
Fig. 3 is the high-efficient liquid phase chromatogram of generation substance after ferulic acid, Testa Tritici extract and alkaline hydrolysis Testa Tritici extract.A, Ah
Wei's acid；B, Testa Tritici extract；C, alkaline hydrolysis Testa Tritici extract.
Fig. 4 is the high-efficient liquid phase chromatogram of hydrolyzation sample after arabinose, xylose and trifluoroacetic acid are handled.
A, arabinose；B, xylose；C, trifluoroacetic acid.
Fig. 5 is Testa Tritici extract infrared absorpting light spectra.
Fig. 6 is the change curve of TBARS value during salami is mature.
Fig. 7 is the chromatic value change curve in salami maturation.
Analyses Methods for Sensory Evaluation Results column diagram when Fig. 8 is salami maturation.
Specific embodiment
The preparation of the oxidation resistant salami of 1 lipid of embodiment
Preparing for Testa Tritici extract is as follows:
(1) prepared by wheat bran insoluble diedairy fiber: after 100g wheat bran is pulverized and sieved, being placed in high-pressure sterilizing pot and reacts
60min inactivates endogenous enzyme.It deionized water 1000mL is added is stirred continuously at 60 DEG C and allow its abundant water swelling, will mixed
The pH of object is adjusted to 7.5, and 7.5mL heatproof alpha-amylase is then added, and 95 DEG C of effects are lower to stir 40min.60 are cooled to suspension
DEG C, then its pH value is adjusted to 7.5, alkali protease 3.0mL is added, reaction 30min is stirred continuously at 60 DEG C, uses 325mmol/
PH is adjusted to 4.5 by the HCl of L, adds purification carbohydrase 3.5mL reaction 30min.Centrifugal filtration is precipitated after reaction,
Washed with hot distilled water until seeing without obvious suspended matter, then respectively with ethyl alcohol and acetone (V:V=95:1) rinsing until supernatant without
Obvious yellow, centrifugal filtration obtain sediment, will be dried in vacuo under the conditions of obtained sediment in a vacuum drying oven 40 DEG C
For 24 hours, the product obtained under vacuum drying is the insoluble diedairy fiber sample of wheat bran.
(2) prepared by Testa Tritici extract: weighing the wheat bran insoluble diedairy fiber of 5g preparation, adds and be with concentration
The 1% xylan enzyme solution 100mL that the acetate buffer solution of 50mmol/L is configured to is sufficiently stirred concussion and is uniformly placed in 60
Sufficiently reaction is protected from light in DEG C water bath with thermostatic control for 24 hours.Zytase inactivation is carried out after the reaction was completed, by reaction solution in triangular pyramidal bottle
It is placed in effect 10min under 100 DEG C of water bath conditions to inactivate zytase, obtained solution is then subjected to centrifuging and taking supernatant
It is filtered to obtain filtrate, reuses XAD-2 macroporous resin column and isolated and purified, successively use 3 times of bodies of macroporous resin column material
The volume fraction methanol aqueous solution for being 50% of long-pending water, 3 times of column Material products and the volume fraction of 2 times of column Materials product are 100%
Methanol solution is eluted, and collecting eluent is the liquid obtained when the elution of 50% methanol aqueous solution, then the collection liquid that will be obtained
Concentration collection is carried out using Rotary Evaporators to be placed in -20 DEG C of refrigerators, is finally prepared under the conditions of vacuum freeze drying
Sample, and be placed in -20 DEG C of refrigerators and be kept in dark place.
(3) Testa Tritici extract qualitative analysis is as follows: carrying out paper chromatography, ultraviolet absorption spectroscopy (figure to Testa Tritici extract
2), efficient liquid phase chromatographic analysis (Fig. 3) and infrared spectrum analysis are qualitative to its, mainly include ferulic acid, arabinose and xylose,
Wherein the relative amount of ferulic acid is 11.1mg/g.
The ultraviolet spectral analysis of Testa Tritici extract: the ferulic acid of phase homogenous quantities and the sample powder of preparation are weighed in small beaker
In, it is 200-400nm in ultraviolet wavelength that prepared isometric phosphate buffer solution stirring, which is added, and shakes up, which dissolves it sufficiently,
When to sample solution carry out uv scan.It is 200- that Fig. 1 and Fig. 2, which is ferulic acid and Testa Tritici extract in wave-length coverage,
Uv scan figure when 400nm, as seen from the figure: ferulic acid and Testa Tritici extract in 200-400nm wave-length coverage most
Big absorbing wavelength be it is different, the maximum absorption wavelength of ferulic acid is and the maximum absorption wavelength of Testa Tritici extract in 286nm
It is 325nm, it is possible thereby to infer the ferulic acid in sample with the presence of esterification.
The HPLC of Testa Tritici extract is analyzed: being taken 0.01g Testa Tritici extract powder, is settled to 10mL with distilled water, taken
Then the NaOH solution of 1mL 0.4mol/L, rotation concussion is added in the centrifuge tube of 5mL in 1mL sample solution into centrifuge tube
It mixes, adds prepared H after being protected from light darkroom reaction 2h3PO4Solution 1.5mL terminates sample hydrolysis.It is micro- with 0.45 μm
Hole filter membrane filters reaction solution, carries out efficient liquid to the reaction solution after crossing film using Japanese Shimadzu Corporation's high performance liquid chromatograph
Analysis of hplc, the liquid-phase chromatographic column of detection are C18(Inertsil ODS-SP, C18,5.0 μm, 4.6 mm × 150mm
Column, C/N 5020-02745, S/N 2FI92218), column temperature: 30 DEG C, mobile phase solution uses methanol (V): water (V):
Acetic acid (V)=50: 50: 0.5, flow rate of mobile phase 0.6mL/min, sample injection volume are 10 μ L, are carried out with UV detector
Detection, is detected under 320nm wavelength.By the retention time and ferulic acid of the sample solution phasor chromatographic peak obtained after hydrolysis
The retention time of standard items chromatographic peak compares.By above-mentioned basic hydrolysis treated sample solution using ethyl acetate solution into
Row extraction processing comes out the ferulic acid extraction and separation contained in solution, then shifts remaining reaction solution from separatory funnel
Rotary evaporation concentration is carried out into Rotary Evaporators flask, and concentrate is transferred in small beaker will using vacuum freeze drier
Reaction solution is dry, 2mL 2mol/L trifluoroacetic acid solution is added into small beaker, then react 3h under the conditions of 105 DEG C of temperature, will
Reaction solution is crossed 0.45 μm of dedicated miillpore filter of liquid phase and is filtered, and HPLC analysis is carried out, and chromatography detecting instrument is Japanese Shimadzu
The high performance liquid chromatograph of company, chromatographic column are nh 2 column (7.8 × 300mm), and filler particle size is 5 μm, column temperature: 30 DEG C, detection
Device temperature: 30 DEG C, mobile phase is acetonitrile (V): water (V)=80:20, and flow velocity: 0.8mL/min, sample injection volume are 10 μ L.
After ferulic acid, Testa Tritici extract and alkaline hydrolysis Testa Tritici extract generate substance high-efficient liquid phase chromatogram as shown in figure 3,
(a) high-efficient liquid phase chromatogram of figure is the testing result of ferulic acid standard items, it is recognised that the phase of ferulic acid from the figure
It is 4.0min to retention time；The efficient of Testa Tritici extract when not hydrolyzing by NaOH is shown in Fig. 3 (b) testing result
Liquid-phase chromatographic analysis figure, it follows that there is no there is trip in the Testa Tritici extract sample extracted through macroporous resin column
From ferulic acid, illustrate with distilled water and methanol solution in macroreticular resin elution process by unbonded free Ah
The elution of Wei's acid is clean；It is Testa Tritici extract after NaOH solution alkaline hydrolysis that efficient liquid phase chromatographic analysis figure, which is shown, in Fig. 3 (c)
As a result, occurring two main chromatographic peaks in Fig. 3 (c) chromatogram, the retention time of one of chromatographic peak is for analysis
4.0min, it is consistent with the retention time of ferulic acid in Fig. 3 (a), therefore it is concluded that the chromatographic peak occurred in Fig. 3 (c)
For the chromatographic peak of ferulic acid.By analysis chart 3 (a), (b) with (c) as a result, may infer that has asafoetide acyl in prepared sample
Base exists, and sample purity is higher, and the method for extracting and preparing sample is relatively rationally effective.
Fig. 4 is arabinose (a), xylose (b) and Testa Tritici extract (c) using the obtained solution after NaOH basic hydrolysis,
It reuses after ethyl acetate solution carries out extraction processing and extracts away the ferulic acid in solution completely, reuse trifluoroacetic acid water
Efficient liquid phase chromatographic analysis figure after solution, from figure we it can be concluded that, the relative retention time of arabinose is 7.19min,
The relative retention time of xylose is 6.41min, and Testa Tritici extract is shown in Fig. 4 (c) after trifluoroacetic acid solution hydrolyzes
The relative retention time of the efficient liquid phase chromatographic analysis figure of the substance of generation, most obvious two chromatographic peaks shown in figure is respectively
The liquid phase analysis result and Fig. 4 (a) arabinose and Fig. 4 (b) xylose mark of 6.44min and 7.24min, Fig. 4 (c) sample solution
The relative retention time of the liquid-phase chromatographic analysis result of quasi- product solution is consistent, it is known that in the sample solution after trifluoroacetic acid hydrolysis
There are arabinoses and xylose.Therefore, it can be said that in the bright Testa Tritici extract sample prepared by above-mentioned experiment research
Arabinose residues and xylose residues are existed simultaneously.
The infrared spectrum analysis of Testa Tritici extract: suitable sample powder prepared is taken, is placed on infrared
On sample well in the sample detection plate of spectrum detection instrument, it will test head alignment sample powder and place, instrument is set after installing
Parameter is 500 ~ 4000cm in wave number-1IR spectrum scanning is carried out in range.Fig. 5 is the infrared spectroscopy point of Testa Tritici extract sample
Full scan figure is analysed, it may be seen that the main characteristic absorption peak of Testa Tritici extract is respectively as follows: in 3200- from this figure
3700cm-1The characteristic absorption peak that place occurs is the O-H stretching vibration of saccharide residue and formed, the characteristic absorption of the angle vibration of C-H
It peak can be in 1200-1400cm-1See that above infrared these absorption peaks detected are the distinctive suctions of glucide in place
Receive peak.In 989cm-1The characteristic absorption peak at place is the characteristic absorption peak of aralino, in 807cm-1Characteristic absorption peak be
The characteristic absorption peak of furanose derivative, it is possible thereby to illustrate that there are aralinos in prepared sample, and it
Form, which exists, to be connected with No. 3 positions with pyranoid form xylose residues.And in 1732cm-1The absorption peak at place is that the feature of ester bond is inhaled
Receive peak, 1635cm-1And 1601cm-1The characteristic absorption peak that place occurs is the absorption peak of phenyl ring and conjugation ester bond.By above point
Analysis, it is concluded that extracted Testa Tritici extract sample is that arabinose residues are connected with No. 3 positions of xylose residues, and
With the presence of conjugation ester bond in sample.
The composition analysis of Testa Tritici extract: it weighs 1g sample and is placed in triangular pyramidal bottle, use 2,4- dinitrosalicylic
Content of reducing sugar in sour (DNS) method test sample；1g sample powder is weighed again to be placed in triangular pyramidal bottle and draw 2mL
1mol/L H2SO4Solution is added in triangular pyramidal bottle, is then uniformly mixed sample with solvent solution and is placed in 100 DEG C of water-bath items
Reaction is fully hydrolyzed 3h under part, reuses the detection of 2,4- dinitrosalicylic acid (DNS) method by H2SO4Wheat is detected after being fully hydrolyzed
Total sugar content in bran extract sample, and calculated result.By making ferulic acid standard curve, examined using high performance liquid chromatography
The relative amount of ferulic acid is 11.1mg/g in Testa Tritici extract after measuring hydrolysis；Testa Tritici extract is detected using DNS method
Middle reduced sugar and the total reducing sugar relative amount after sulphuric acid hydrolysis sample are 132.2mg/g and 430.2mg/g.By HIGH PRESSURE TREATMENT and
It releases ferulic acid and oligosaccharide in wheat bran sufficiently, mainly includes asafoetide in the sample of preparation
Acid, arabinose and xylose.
The formula of salami: pork (pig tenterloin: pig back fat=7:3)；Glucose 0.2% is added by Meat meter,
Sucrose 0.3%, black pepper 0.3%, white pepper 0.3%, garlic powder 0.1%, salt 3.5%.The wheat bran for separately adding 27g/kg extracts
Object.
According to fresh meat, cutting, freezing (- 20 DEG C, 2h), cut mix (low temperature), be mixed into additive (Testa Tritici extract), inoculation hair
Ferment agent, mixing, filling, fermentation and dry processing step prepare salami.
Fermentation drying after the completion of filling is divided into 8 stages, specific as follows: the 1st stage, wet in the dry 22h of 22 DEG C of fermentations
Degree is 80%；2nd stage, in the dry 20h of 20 DEG C of fermentations, humidity 65%；In 3rd stage, in the dry 18h of 19 DEG C of fermentations, humidity is
67%；4th stage, in the dry 22h of 18 DEG C of fermentations, humidity 69%；5th stage, in the dry 18h of 17 DEG C of fermentations, humidity 71%；
6th stage, in the dry 21h of 15 DEG C of fermentations, humidity 73%；7th stage, in the dry 21h of 14 DEG C of fermentations, humidity 76%；8th rank
Section, it is dry to maturation, humidity 37% in 11 DEG C of fermentations.
The measurement of each stage of ripeness fat oxidation degree of 2 salami of embodiment
(1) production of standard curve: accurately weigh 0.2000g triethyl phosphate TEP is settled to 1000mL in volumetric flask, i.e.,
For 200mg/L TEP standard solution, then it is diluted to the TEP standard solution of 2mg/L.In 15.0mL test tube, it is separately added into
0, the 2mg/L TEP standard solution of 0.8,1.6,2.4,3.2,4.0,5.0mL, complements to 5.0mL with deionized water, then respectively adds
The 0.02mol/L thiobarbituricacidα- TBA solution of 5.0mL, boiling water bath 30min, flowing water cools down 10min, Yu Bochang after taking-up
Absorbance is measured at 532nm, draws standard curve according to acquired results.
(2) it the measurement of sample TBARS value: weighs embodiment 1 and prepares resulting chopping sample 5g in 50mL centrifuge tube, add
Enter the trichloroacetic acid that the volumetric concentration of 25mL EDTA-2Na containing 0.1g is 7.5%, in 4 after fast homogeneous 1min under condition of ice bath
DEG C, 1300rpm is centrifuged 15min, takes 2mL supernatant in 10mL centrifuge tube after filtering, adds the sulphur of the 0.02mo1/L of 2mL
For barbiturates (TBA), water-bath (95 DEG C, 30min) after mixing, flowing water is cooled to room temperature after the completion of water-bath, is measured at 532nm
Absorbance value draws curve according to acquired results.
(3) interpretation of result: TBARS value is mainly the secondary species (such as malonaldehyde) for passing through and generating in measurement oxidation process
It measures to assess the degree of oxidation of sausage in process, is the important indicator for measuring fat oxidation degree of metamorphism.
As shown in fig. 6, the TBARS value of each group is gradually increased with the drying and ripening of sausage, illustrate the oxidation journey of fat
Degree is deepened.At first 13 days, the TBARS value difference of each group was not different significant, at the 20th day when sausage maturation, control group
TBARS value significantly increases, this may be since in the sausage dry phase, the decomposition of lipid is accelerated, so that the oxygen of unsaturated fatty acid
Change and accelerates.And the salami for adding 27g/kg Testa Tritici extract does not go out in 26 days lactones TBARS values of its fermenting-ripening
It is now obvious to rise, and fat oxidation degree is substantially less than control group at the end of maturation.
Influence of 3 Testa Tritici extract of embodiment to salami color
Meat products color embodies the freshness and superiority and inferiority quality of meat products, is the important indicator of measurement meat products quality, and
Influence the important evidence of consumer's selection.The present invention has studied influence of the Testa Tritici extract to salami color simultaneously.
5 different locations for removing the sausage of casing cut the sausage with a thickness of 1cm, and every group 3 parallel fragrant
Intestines.It is measured using CM-600d1 type color difference meter, first with measuring after instrument carries blank and blackboard is corrected, records a*、b*
Value.Sausage is taken to carry out the measurement of chromatic value in the fresh-cut face in the different stages of ripeness respectively, wherein a*It indicates from red to green
Range, b*Indicate the range from yellow to blue.In order to reduce b*It is worth the interference when evaluating sausage red, therefore uses a*/
b*Mode evaluate color variation.
From figure 7 it can be seen that with the drying and ripening of sausage, a of each group*/b*Value is before fermentation phase and maturity period, mid-term
It is in rising trend, this may be because of ferment sausage dehydration within this time, to improve the concentration of myoglobins, this meeting
Improve a*Value, meanwhile, or sodium nitrite is converted into NO under the action of the microbial enzyme of part, is formed in conjunction with myoglobins
Cherry nitrosomyoglobin, so that a*It increases.In the mature later period, sausage contained humidity is fewer and fewer, and coloring matter is dense
Contracting, so that a*Rising slows down or declines.It can be obtained by Fig. 7, add Testa Tritici extract group when sausage maturation is 26 days
a*/b*Value will be significantly higher than control group (p < 0.05), it may be possible to since Testa Tritici extract bacteriostasis inhibits the life of spoilage organisms
It is long, it is more conducive to the conversion that lactic acid bacteria etc. accelerates nitrous myoglobins as dominant microflora.
4 salami sensory evaluation of embodiment analysis
18 people (9 male 9 female) that choosing has Majors of Food background carry out sensory evaluation.Respectively by color, color homogeneity, at
Ripe fragrance, tart flavour, mouthfeel and whole preference degree are evaluated, 5 points of evaluation methods processed, sensory evaluation marking table such as 1 institute of table
Show, evaluation personnel can also beat score in two score sections.Respectively from color and uniformity, fragrance, tart flavour, coherency with
And sensory evaluation has been carried out in terms of whole preference degree, the analysis of front can be seen that different leavenings influences not the property of sausage
One.
1 sensory evaluation of table marking table
The whole preference degree of comprehensive color, uniformity, fragrance, tart flavour and coherency five indices to different grouping salami
Sensory evaluation is carried out, as a result as shown in Figure 8.The salami entirety preference degree for adding 27g/kg Testa Tritici extract is significantly high
In control group (p < 0.05).
Claims (6)
1. a kind of salami lipid antioxidation method adds it is characterized in that: adding Testa Tritici extract in salami
Dosage is 25-27g/kg according to salami quality meter.
2. salami lipid antioxidation method as described in claim 1, it is characterized in that: the Testa Tritici extract contains asafoetide
Acid, arabinose and xylose；Wherein the content of the opposite Testa Tritici extract of ferulic acid is 10-12mg/g.
3. salami lipid antioxidation method as described in claim 1, it is characterized in that the preparation of the Testa Tritici extract
Method is as follows:
(1) after wheat bran pulverizing and sieving, being placed in high-pressure sterilizing pot inactivates endogenous enzyme；Sequentially add heatproof alphalise starch
Precipitating is obtained by filtration after enzyme, alkali protease, purification carbohydrase successive reaction；Post-processing vacuum drying obtains the insoluble meals of wheat bran
Eat fiber；
(2) wheat bran insoluble diedairy fiber is weighed, the xylan enzyme solution being configured to acetate buffer solution is stirred to react, and is carried out
Zytase inactivation, centrifuging and taking supernatant are filtered to obtain filtrate, isolate and purify elution, and collect eluent, and concentration is collected
Testa Tritici extract is prepared under the conditions of vacuum freeze drying in liquid.
4. salami lipid antioxidation method as described in claim 1, it is characterized in that the formula of the salami
It is as follows in parts by mass: 65-75 parts of pig tenterloin, 25-35 parts of pig back fat, 0.1-0.3 parts of glucose, 0.2-0.4 parts of sucrose, black Hu
0.2-0.4 parts of green pepper, 0.2-0.4 parts of white pepper, 0.1 part of garlic powder, 3-4 parts of salt.
5. salami lipid antioxidation method as claimed in claim 4, it is characterized in that: cutting, adding to fresh meat by formula
It is cut with material, freezing, low temperature after mixing, additive Testa Tritici extract and leavening being added, mixing filling fermentation drying obtains lipid
Oxidation resistant salami.
6. salami lipid antioxidation method as claimed in claim 5, it is characterized in that fermentation drying is divided into 8 ranks
Section, specific as follows: the 1st stage, in the dry 20-24h of 22-25 DEG C of fermentation；2nd stage, in the dry 20-24h of 20-25 DEG C of fermentation；
3rd stage, in the dry 18-24h of 18 DEG C of -20 DEG C of fermentations；4th stage, in the dry 20-22h of 18-20 DEG C of fermentation；5th stage,
The dry 18-20h of 15-18 DEG C of fermentation；6th stage, in the dry 20-24h of 15-18 DEG C of fermentation；It is 7th stage, dry in 12-14 DEG C of fermentation
Dry 20-22h；It is 8th stage, dry to maturation in 10-12 DEG C of fermentation.
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| CN112586551A (en) * | 2020-12-28 | 2021-04-02 | 烟台喜旺肉类食品有限公司 | Preparation method of antioxidant color fixing sustained-release agent for smoked and cooked sausage |
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| KR20180013658A (en) * | 2016-07-29 | 2018-02-07 | (주)아라리 | Sausage Manufacturing Method Capable of Lowering Cholesterol Level |
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| KR20180013658A (en) * | 2016-07-29 | 2018-02-07 | (주)아라리 | Sausage Manufacturing Method Capable of Lowering Cholesterol Level |
| CN109868251A (en) * | 2019-04-15 | 2019-06-11 | 北京工商大学 | One plant of Staphylococcus carnosus B1-2 and its application with color development effect |
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