CN110916109A - Low-fat fermented sausage added with maltitol and preparation method thereof - Google Patents
Low-fat fermented sausage added with maltitol and preparation method thereof Download PDFInfo
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- CN110916109A CN110916109A CN201911315705.1A CN201911315705A CN110916109A CN 110916109 A CN110916109 A CN 110916109A CN 201911315705 A CN201911315705 A CN 201911315705A CN 110916109 A CN110916109 A CN 110916109A
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- meat
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Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a low-fat fermented sausage added with maltitol, which comprises raw material meat, salt, vitamin C, maltitol, lactobacillus plantarum powder, lactobacillus casei powder and other seasonings, wherein the added mass of the vitamin C is 0.1-0.3% of the mass of the raw material meat, the added mass of sucrose is 0.1-0.3% of the mass of the raw material meat, the added mass of the maltitol is 5-8% of the mass of the raw material meat, and the mass ratio of the lactobacillus plantarum powder to the lactobacillus casei powder is 1:1, the mass of the total fungus powder is 0.4-0.8% of the mass of the raw meat. The fermented sausage produced by the invention has the characteristics of low fat and nitrite, difficult oxidation and deterioration of fat and protein in meat products and the like, and effectively overcomes the defects of high fat content, poor oxidation texture and mouthfeel and high nitrite content of the traditional fermented sausage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a low-fat fermented sausage added with maltitol and a preparation method thereof.
Background
Lipid is a main source of a plurality of fatty acids and fat-soluble vitamins, is also one of important raw materials in the production of fermented sausages, and can directly influence the hardness, juiciness, flavor and other sensory characteristics of the sausages. The addition of appropriate fat during the fermentation process facilitates the formation of product flavor. Excessive intake can lead to obesity and various diseases.
The conventional fermented sausages are favored by consumers due to their good mouthfeel and flavor, but with the spread of the concept of a healthy diet, consumers have raised significant concerns about the use of large amounts of animal fat and excessive amounts of additives in processed meat.
The prior fermented sausage product has the following defects:
1) in order to increase the flavor, higher content of fat (30-50 percent of dry sausage) and sugar (10 percent) can be added, which is not beneficial to the eating of special people.
2) In the fermentation process, high-content fat is easy to oxidize, the lipid oxidation can cause the flavor to be poor, meat and meat products lose good texture characteristics and color, nutrient substances are lost, and the like, so that the product quality is influenced. In addition, lipid oxidation promotes protein oxidation, which leads to protein modification such as carbonylation, degradation and aggregation, changes the solubility and functionality of protein, and the generated carbonyl compound affects the flavor of the product.
3) The fermented sausage generally adopts nitrite as a color fixative, so that meat can be attractive in color, flavor can be improved, and the fermented sausage has the effects of preservative and shelf life prolonging. However, nitrites can be converted to strong carcinogenic nitrosamines upon cooking or other conditions. Excess nitrite absorption by the human body can cause brain hypoxia and even death.
These disadvantages all restrict the development of related sausage products. Therefore, the development of low-fat and high-quality products is a big trend in the future.
Disclosure of Invention
The invention aims to provide a low-fat fermented sausage added with maltitol and a preparation method thereof, so as to solve the defects of the prior art.
The invention adopts the following technical scheme:
a low-fat fermented sausage added with maltitol comprises raw material meat, salt, vitamin C, maltitol, lactobacillus plantarum powder, lactobacillus casei powder, cane sugar and other seasonings, wherein the added mass of the vitamin C is 0.1-0.3% of the mass of the raw material meat, the added mass of the maltitol is 5-8% of the mass of the raw material meat, and the mass ratio of the lactobacillus plantarum powder to the lactobacillus casei powder is 1:1, the mass of the total fungus powder is 0.4-0.8 percent of the mass of the raw meat, and the content of the cane sugar is 0.1-0.3 percent of the mass of the raw meat.
Further, the raw meat includes at least one of pork, duck, chicken or rabbit meat.
Furthermore, when the raw material meat is pork, the lean meat accounts for 85-90 wt%, and the fat meat accounts for 15-10 wt%.
Further, the lean meat is pig leg meat, and the fat meat is pig backfat.
Furthermore, the adding mass of the salt is 0.5-2% of the mass of the raw meat, the other seasonings comprise five spice powder, pepper powder, chili powder and ginger powder, and the adding mass of the other seasonings is 1-3% of the mass of the raw meat.
The invention also discloses a preparation method of the low-fat fermented sausage added with the maltitol, which comprises the following steps:
step 1), cleaning raw meat, and cutting into small pieces;
step 2), adding the salt and the vitamin C according to the formula amount of 1/2, refrigerating and pickling, and removing excessive water;
step 3), adding other seasonings with the formula amount into the pickled meat for chopping, then adding sucrose and maltitol with the formula amount and vitamin C with the rest formula amount, and rolling and pickling in vacuum;
step 4), inoculating lactobacillus plantarum powder and lactobacillus casei powder according to the formula ratio, filling the stuffing into a casing, and fermenting;
and 5) sterilizing, baking to dry, naturally cooling to room temperature, and vacuum packaging to obtain the low-fat fermented sausage.
Further, the pickled vegetables are preserved for 8 to 24 hours at the temperature of between 4 and 8 ℃ in the step 2).
Further, in the step 3), chopping and stirring for 10-30 min at 4-8 ℃, and rolling and pickling for 2-5 h under vacuum at 4-8 ℃.
Further, fermenting for 30-50 h at 30-40 ℃ in the step 4), and fermenting for 50-96 h at 12-25 ℃.
Further, steam sterilization is carried out for 20min to 40min in the step 5), and baking is carried out at the temperature of 45 ℃ to 65 ℃ until drying.
Compared with the prior art, the invention has the following advantages:
1. the fermented sausage produced by the invention has the characteristics of low fat and nitrite, difficult oxidation and deterioration of fat and protein in meat products and the like, and effectively overcomes the defects of high fat content, poor oxidation texture and mouthfeel and high nitrite content of the traditional fermented sausage.
2. The fermented sausage of the invention can achieve the following effects by adding maltitol with the formula amount (5-8% of the raw material meat by mass):
1) the vitamin C is synergistically promoted to have the effects of color protection, water retention and antioxidation. The traditional fermented sausage adopts nitrite to protect color, so that the sausage has good sense, but the nitrite is toxic and cancerogenic. The color protection effect is not good by adopting vitamin C only, mainly because the vitamin C is unstable. In the invention, the maltitol with a certain proportion is added into the sausage, and the maltitol has a good color protection effect and can also stabilize vitamin C to have the synergistic color protection, water retention and antioxidation effects.
2) And reducing blood lipid. On one hand, the traditional fermented sausage needs to be added with more fat meat (namely fat) to keep moisture and taste elasticity, in the fermentation process, the fat meat amount is small, the sausage obtained through fermentation is poor in flavor and taste elasticity, and maltitol is high in viscosity and good in water retention performance under the low-temperature condition, so that the fat meat and lean meat of the sausage are better bonded after the maltitol is added, and the elasticity and juiciness of the fermented sausage are better; on the other hand, the fact that the addition of maltitol has the effect of inhibiting the storage of human fat and prevents the human body from being excessively obese when the human body ingests a large amount of fat is based on the theoretical study of maltitol, which does not stimulate the activity of insulin and thus also reduces lipoprotein lipase (LPL) and the activity which play a key role in ingesting fat in the blood and storing it in the adipose tissues of animals, so that the consumption of maltitol with fat results in less fat storage than the consumption of sucrose or other sweeteners with fat.
3) The flavor of the fermented sausage is improved. The maltitol has soft mouthfeel, has no aftertaste, is not easy to cover other fragrance, and can cooperate with organic acid to endow the fermented sausage with sweet and sour taste; the acid resistance stability of the dimaltol ensures that the dimaltol is not damaged by acid in the sausage fermentation process; the viscosity and the water retention performance of the maltitol adsorb the fragrance generated in the fermentation process, so that the fragrance substance is not easy to rapidly lose in the fermentation process and the storage process, and the whole fragrance is more fragrant.
4) The sausage keeps good texture. The maltitol has high viscosity in a low-temperature environment, is not easy to crystallize, is very suitable for replacing fat meat to be used as an adhesive of fermented sausage products, and ensures that the meat quality becomes good in elasticity; the isomaltitol has good water-retaining property, ensures that the sausage does not get hard due to severe dehydration in the post-fermentation and storage periods, keeps the sausage in a state of moderate hardness, and has juicy feeling; the stability of the acid of the tri-maltitol is good, and the acid decomposition condition can not occur like sucrose; the tetra-maltitol has good emulsibility, can prevent fat from exosmosis when being applied to sausage processing, and can endow the sausage with greasy feeling and smoothness.
5) The shelf life of the sausage is prolonged. The maltitol is cooperated with vitamin C to resist oxidation in the fermentation period, and the non-fermentation property (difficult to be utilized by microorganisms) and the moisture retention property of the maltitol in the later storage process can reduce the growth of other microorganisms, thereby effectively prolonging the shelf life of the sausage.
6) The tolerance of human body is high. The upper limit of daily intake is 100 g.
3. The raw material meat selected by the invention comprises pork, duck meat, chicken or rabbit meat; when the raw material meat is pork, the lean meat is 85-90 wt%, the fat meat is 15-10 wt%, the lean meat is preferably pork leg meat, and the fat meat can be selected from pig backfat. The addition of the sausage fat is controlled from the preparation source.
4. The lactobacillus plantarum and the lactobacillus casei have the capabilities of fermenting to produce acid and aroma, and can effectively reduce the pH value of the sausage and increase the special flavor of the sausage.
5. Salt and other seasoning powders are used to balance the unpleasant odor of the raw meat and to formulate the original flavor of the sausage. The other flavoring powder can be selected from five spice powder, fructus Zanthoxyli powder, Capsici fructus powder, and rhizoma Zingiberis recens powder. The five-spice powder is beneficial to balancing various tastes in meat products, has fragrant smell and pungent and warm properties, has the effects of tonifying spleen, warming middle energizer, diminishing inflammation, inducing diuresis and the like, and is helpful for improving the body resistance. The pepper powder, the chili powder and the ginger powder enable the meat product to have spicy flavor, and the fishy smell of the raw meat is effectively solved.
6. Although 0.1-0.3% of sucrose is added before fermentation to provide a carbon source for the lactic acid bacteria and start the fermentation of the lactic acid bacteria, the sucrose can be completely utilized by the lactic acid bacteria to generate lactic acid in the fermentation process. The amount of sucrose is small, the pH value of the fermented sausage can be effectively controlled to be 4.8-5.1, and the sausage is moderate in sweet and sour taste.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A low-fat fermented sausage containing maltitol comprises raw material meat, salt, vitamin C, maltitol, Lactobacillus plantarum powder, Lactobacillus casei powder, sucrose and other flavoring agents. The raw material meat comprises pork, duck, chicken or rabbit meat; when the raw material meat is pork, the lean meat is 85-90 wt%, the fat meat is 15-10 wt%, the lean meat is preferably pork leg meat (low in fat content, high in protein content and good in meat taste), and the fat meat can be selected from pig backfat. The addition mass of the vitamin C is 0.1-0.3% of the mass of the raw meat. The addition mass of the maltitol accounts for 5 to 8 percent of the mass of the raw meat. The mass ratio of the lactobacillus plantarum powder to the lactobacillus casei powder is 1:1, the mass of the total fungus powder is 0.4-0.8% of the mass of the raw meat. The adding amount of the cane sugar is 0.1-0.3 percent of the mass of the raw meat. The adding mass of the salt can be flexibly adjusted and can be 0.5-2% of the mass of the raw meat. The components, the proportion and the adding quality of other seasonings can be flexibly adjusted, the components can be five spice powder, pepper powder, chili powder and ginger powder, and the adding quality can be 1-3% of the quality of the raw meat.
The preparation method of the low-fat fermented sausage added with the maltitol comprises the following steps:
step 1), cleaning raw meat, and cutting into small pieces.
Step 2), adding the salt and the vitamin C in the formula amount of 1/2, and refrigerating and pickling at the temperature of 4-8 ℃ for 8-24 h to remove the excess water.
And 3) adding other seasonings with the formula amount into the pickled meat, chopping and stirring for 10-30 min at 4-8 ℃, adding cane sugar, maltitol and vitamin C with the rest formula amount into the meat, and rolling and kneading for pickling for 2-5 h at 4-8 ℃ in vacuum.
Step 4), inoculating lactobacillus plantarum powder and lactobacillus casei powder according to the formula amount, filling the stuffing into a casing, fermenting for 30-50 h at 30-40 ℃, and fermenting for 50-96 h at 12-25 ℃.
And 5) performing steam sterilization for 20-40 min, baking at 45-65 ℃ to dry, naturally cooling to room temperature, and performing vacuum packaging to obtain the low-fat fermented sausage.
The low-fat fermented sausage can be directly sliced or heated for eating.
The examples below relate to Lactobacillus plantarum, Lactobacillus casei, isolated from the classical probiotic powder of the Ex 5 herborist bacteria.
Example 1
1. Preparation of bacterial powder of lactobacillus plantarum and lactobacillus casei:
① Lactobacillus plantarum powder is prepared by respectively activating and culturing Lactobacillus plantarum, centrifuging at 6000r/min for 10min, and collecting 1L bacterial sludge (viable bacteria about 3 × 10)9cfu/ml) is mixed with 1/10 sterilized skim milk with the volume of original fermentation liquid, the mixture is placed in a freeze drying tube after being uniformly mixed, liquid nitrogen is pre-frozen for 10min, and then the mixture is placed in a freeze dryer to be frozen for 12h at minus 45 ℃ to minus 50 ℃ to obtain solid bacterial powder, and the solid bacterial powder is frozen and preserved in a refrigerator.
② Lactobacillus casei powder is prepared by respectively activating and culturing Lactobacillus casei, centrifuging at 6000r/min for 10min, and collecting 1L bacterial sludge (viable bacteria about 3 × 10)9cfu/ml) is mixed with 1/10 sterilized skim milk with the volume of original fermentation liquid, the mixture is placed in a freeze drying tube after being uniformly mixed, liquid nitrogen is pre-frozen for 10min, and then the mixture is placed in a freeze dryer to be frozen for 12h at minus 45 ℃ to minus 50 ℃ to obtain solid bacterial powder, and the solid bacterial powder is frozen and preserved in a refrigerator.
2. The preparation method of the low-fat fermented sausage added with the maltitol comprises the following steps:
step 1), weighing lean meat (pork leg meat) and fat meat serving as raw meat according to the mass ratio of 8.5:1.5, cleaning the raw meat, and cutting the raw meat into small pieces.
And step 2), adding salt accounting for 1.5 percent of the mass of the raw meat and vitamin C accounting for 0.1 percent of the mass of the raw meat, refrigerating and preserving for 12 hours at 4 ℃, and removing excessive water.
And 3) adding other seasoning powder (consisting of five spice powder, Sichuan pepper powder, chili powder and ginger powder in a mass ratio of 6:2:1: 1) accounting for 2% of the mass of the raw meat into the pickled meat, chopping and stirring for 20min at 4 ℃, adding cane sugar accounting for 0.1% -0.3% of the mass of the raw meat, maltitol accounting for 5% of the mass of the raw meat and vitamin C accounting for 0.1% of the mass of the raw meat, and rolling and pickling for 2h at 4 ℃ in vacuum.
And step 4), inoculating lactobacillus plantarum and lactobacillus casei powder in a ratio of 1:1 according to 0.6% of the mass of the raw meat, filling the stuffing into a casing, fermenting at 35 ℃ for 36 hours, and fermenting at 15 ℃ for 60 hours.
And 5) after steam sterilization for 30min, transferring the sausage into a sterile oven, baking the sausage at 60 ℃ until the sausage is dried, naturally cooling the sausage to room temperature, and carrying out vacuum packaging to obtain the low-fat fermented sausage.
Comparative example 1
Example 1 step 3) was performed in the same manner as in example 1 except that maltitol was not added.
Comparative example 2
Example 1 the mass ratio of lean meat to fat meat in step 1) was 7:3, and maltitol was not added in step 3), otherwise the same as in example 1.
The sausages prepared in example 1 and comparative examples 1 to 2 were evaluated for texture and sensory evaluation.
1. Texture evaluation
The sausages prepared in example 1 and comparative examples 1 to 2 were measured for hardness, elasticity, chewiness, and cohesiveness, respectively, and the results are shown in table 1, and the evaluation results are ranked by a, b, and c.
TABLE 1
From the texture results, it can be seen that the texture characteristics of the three sausages are all significantly different (P > 0.05), wherein the low-fat fermented sausage added with 5% of maltitol in example 1 has moderate hardness, good elasticity, and superior cohesiveness and chewiness to the high-fat fermented sausage and the low-fat non-maltitol fermented sausage.
2. Sensory evaluation
Sensory evaluation was performed by 30 food evaluation professionals (15 men, 15 girls), all samples were scored, the scoring results were weighted, and finally, differential analysis was performed, the scoring criteria for sensory evaluation of sausages were shown in table 2, the sensory evaluation results were shown in table 3, and the evaluation results were ranked according to a, b, and c.
TABLE 2
TABLE 3
| The ratio of the components | Colour(s) | Taste of the product | Tissue state |
| Comparative example 2 lean meat: fat meat is 7:3 | 22.23±0.75c | 32.02±0.41b | 25.76±0.98b |
| Comparative example 1 lean meat: fat meat is 8.5:1.5 | 25.02±0.78b | 29.54±0.76c | 22.01±0.67c |
| Comparative example 1 lean meat: fat meat is 8.5:1.5 (with 5% maltitol) | 28.29±1.15a | 35.73±0.85a | 28.02±0.74a |
Sensory evaluation results show that the low-fat sausage containing 5% of maltitol in example 1 can keep better color. It has mellow taste and no pungent smell. The cut surface of the sausage is flat, smooth and elastic. Comparative example 1 a low-fat maltitol-free sausage was coarser in cut, flat in mouth feel, and slightly hard in texture. Comparative example 2 high fat sausages were less coloured but intermediate in taste and texture. The color, taste, tissue state score and total score of the sausage fermented by adding the maltitol are all higher than those of other two types of fermented sausages (P is more than 0.05).
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The low-fat fermented sausage added with the maltitol is characterized by comprising raw material meat, salt, vitamin C, maltitol, lactobacillus plantarum powder, lactobacillus casei powder, cane sugar and other seasonings, wherein the added mass of the vitamin C is 0.1-0.3% of the mass of the raw material meat, the added mass of the maltitol is 5-8% of the mass of the raw material meat, and the mass ratio of the lactobacillus plantarum powder to the lactobacillus casei powder is 1:1, the mass of the total fungus powder is 0.4-0.8 percent of the mass of the raw meat, and the content of the cane sugar is 0.1-0.3 percent of the mass of the raw meat.
2. The low-fat fermented sausage with added maltitol of claim 1, wherein the raw meat comprises at least one of pork, duck, chicken or rabbit meat.
3. The low-fat fermented sausage containing maltitol according to claim 2, wherein when the raw material meat is pork, the lean meat is 85-90 wt% and the fat meat is 15-10 wt%.
4. The low-fat fermented sausage with added maltitol of claim 3, wherein the lean meat is pork leg meat and the fat meat is pork backfat.
5. The low-fat fermented sausage added with maltitol according to claim 1, wherein the added mass of the salt is 0.5-2% of the mass of the raw meat, the other seasonings comprise five spice powder, pepper powder, chili powder and ginger powder, the added mass of the other seasonings is 1-3% of the mass of the raw meat, and the sucrose content is 0.1-0.3% of the mass of the raw meat.
6. The method for producing a low-fat fermented sausage containing maltitol according to any of claims 1 to 5, comprising the steps of:
step 1), cleaning raw meat, and cutting into small pieces;
step 2), adding the salt and the vitamin C according to the formula amount of 1/2, refrigerating and pickling, and removing excessive water;
step 3), adding other seasonings with the formula amount into the pickled meat for chopping, then adding cane sugar, maltitol and vitamin C with the rest formula amount into the meat, and rolling and pickling in vacuum;
step 4), inoculating lactobacillus plantarum powder and lactobacillus casei powder according to the formula ratio, filling the stuffing into a casing, and fermenting;
and 5) sterilizing, baking to dry, naturally cooling to room temperature, and vacuum packaging to obtain the low-fat fermented sausage.
7. The method for preparing a low-fat fermented sausage containing maltitol according to claim 6, wherein the sausage in step 2) is preserved in a cold storage at 4-8 ℃ for 8-24 h.
8. The method for preparing the low-fat fermented sausage added with maltitol according to claim 6, wherein in the step 3), the sausage is chopped and mixed for 10min to 30min at 4 ℃ to 8 ℃, and vacuum-rolled and pickled for 2h to 5h at 4 ℃ to 8 ℃.
9. The method for preparing the low-fat fermented sausage added with the maltitol as the claim 6, wherein the fermentation is carried out for 30 to 50 hours at 30 to 40 ℃ in the step 4), and the post-fermentation is carried out for 50 to 96 hours at 12 to 25 ℃.
10. The method for preparing a low-fat fermented sausage containing maltitol according to claim 6, wherein step 5) is steam sterilization for 20min to 40min, and baking is carried out at 45 ℃ to 65 ℃ until drying.
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| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
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| CN103859444A (en) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | Waxy corn chicken fermented sausage |
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