CN111328998B - Method for preparing low-nitrite dry fermented sausage by adding yeast - Google Patents
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- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
The invention discloses a method for preparing a low-nitrite dry fermented sausage by adding yeast, which comprises the following steps of: activating the preserved yeast by using an YPD culture medium, putting the yeast into a shake flask for amplification culture, centrifuging the yeast for 10min at the rotation number of 10000r/min, collecting thalli, adding a protective agent, performing vacuum freeze drying overnight, and preparing leaven dry powder to enable the viable count to reach cfu/g; step b, raw meat pretreatment: selecting the pork of the front elbow of a pig, cleaning with cold water, removing floating oil and dirt, draining water, and then cutting the processed meat into dices; due to the acid production function of the yeast, the shelf life of the fermented sausage is prolonged to a great extent, and the dosage of nitrite is reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing a low-nitrite dry fermentation sausage by adding yeast.
Background
Sausage is a long cylindrical tubular food prepared by mincing animal meat into strips and filling the strips with casing, and is prepared by using very old food production and meat preservation technologies. The sausage is prepared by filling small sausage casings (also with large sausage casings) of pigs or sheep with seasoned meat materials and drying. The sausage generally refers to pork sausage which is produced all over the country, and the famous Jiangsu Rugao sausage, yuntaxiang sausage, guangdong sausage, sichuan Yibin Guangdong sausage, shandong Jianyuan sausage, hunan Zhang Tujia preserved sausage, wuhan sausage, liaoning sausage, guizhou small sausage, laiwu southern sausage, weifang sausage, zhengyang building air-dried sausage, jiangsu sausage and the like; according to the flavor, the sausage has the characteristics of spiced sausage, rose sausage, spicy sausage and the like,
the formation of the unique flavor substances of the dry-cured ham is not only dependent on the preparation process, but also the microbial flora formed in a special environment is the main reason for the formation of the flavor substances and sensory properties of the dry-cured ham.
Disclosure of Invention
The invention provides a preparation method of low nitrite saccharomycete dry-fermented sausage, which utilizes the growth and metabolism of saccharomycete to exhaust residual oxygen in meat, is favorable for color development stability, produces organic acid to reduce the pH value of the meat, avoids meat product deterioration caused by bacteria reproduction too fast, plays an important role in weakening the nitrate reducibility of micrococcus and can effectively reduce the nitrite content. According to the invention, a yeast is screened from the traditional Xuanwei ham, and has the functions of color development, aroma enhancement, nitrite degradation, fat oxidation reduction, protein and fat decomposition and the like, the yeast is prepared into a leavening agent and is applied to fermented sausages to prepare high-quality dry fermented sausage with low nitrite addition, the sausage has aromatic flavor and is easy to digest and absorb, and the fermented sausage prepared by applying the leavening agent is particularly suitable for old people and children to eat, has higher contents of ester substances and acid substances in volatile flavor components due to the fermentation effect of the yeast and has special fragrance; due to the acid production function of the yeast, the shelf life of the fermented sausage is prolonged to a great extent, and the dosage of nitrite is reduced; and because the yeast has better enzyme production function, the content of free fatty acid and free amino acid in the sausage is increased, and the sausage is easier to digest and absorb.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing low nitrite dry fermented sausage by adding yeast comprises the following steps:
step a, preparing yeast starter dry powder: activating the yeast with YPD culture medium, culturing in shake flask, centrifuging at rotation number of 10000r/min for 10min, collecting thallus, adding protectant, vacuum freeze drying overnight, and making into leaven dry powder with viable count of 10 6 -10 7 cfu/g；
Step b, pretreating raw meat: selecting front elbow meat of pig, wherein the front elbow meat contains lean meat 75% and fat meat 25%, cleaning with cold water, removing oil slick and dirt, draining water, and cutting the processed meat into dices of 1cm by 1cm for use;
step c, pickling: adding 2.8g of auxiliary materials of table salt, 1g of white granulated sugar, 1.5g of white spirit, 0.8g of chilli powder, 0.5g of pepper powder, 0.05g of five spice powder and 7.5 mu g of sodium nitrite into every 100g of meat, stirring, and pickling for 10 hours at the temperature of 4 ℃ after uniformly stirring;
step d, inoculation: c, uniformly mixing the mixture with the raw materials prepared in the step c according to the inoculation amount of 1-2%;
step e, sausage filling: controlling the temperature of the meat stuffing below 4 ℃, and filling the meat stuffing into the pig casing, wherein the diameter of the filled casing is 2cm;
step f, fermentation: placing the product in the step at the temperature of 25-30 ℃ for fermentation for 3-5 days, and controlling the relative humidity to be 80% -90%;
step g, maturation: after fermentation, taking out the product, placing in 10-15 deg.C environment, ripening and drying for 15-30 days, and controlling relative humidity at 60-70%.
Preferably, the yeast used in step a is debaryomyces hansenii, the strain number of the debaryomyces hansenii is CGMCC NO.18352, and the inoculation amount is 1-2%.
Preferably, the amount of sodium nitrite added in step c is 7.5. Mu.g, i.e., 0.0075%.
Preferably, the prepared fermented sausage has bright rose color.
Preferably, the protective agent consists of 16.0% of skim milk, 10.0% of trehalose, 2.0% of vitamin C and 2.0% of glycerol.
Preferably, the ratio of the protective agent to the cell suspension is 2.
The invention provides a method for preparing a low-nitrite dry fermented sausage by adding yeast, which has the following beneficial effects:
(1) According to the invention, debaryomyces hansenii is used as the leavening agent, so that the pH value and the water activity of the dry fermented sausage are reduced, the dry fermented sausage has attractive bright color, the chewiness of the sausage is improved, and the taste is improved.
(2) The debaryomyces hansenii as the leavening agent can obviously reduce the residual amount of nitrite in the fermented sausage, reduce the TBARS value and inhibit the problems of fat oxidation and over-high residual amount of nitrite to a certain extent.
(3) The Debaryomyces hansenii serving as a leavening agent improves the total amount of free amino acids and free fatty acids in the dry fermented sausage, so that the sausage is easier to digest and absorb, and the nutritional characteristics of the dry fermented sausage are improved.
(4) 64 volatile flavor substances including aldehydes, ketones, alcohols, acids, esters, alkanes and some heterocyclic compounds are detected in the dry fermented sausage taking Debaryomyces hansenii as a leavening agent, wherein the esters and the acids are main flavor substances, so that the special fragrance of the dry fermented sausage is endowed to the yeast fermented sausage, and the quality of the dry fermented sausage is improved.
(5) The debaryomyces hansenii is used as a leavening agent to prepare the dry fermented sausage, so that the safety of the sausage is improved, the content of pathogenic bacteria such as escherichia coli in the dry fermented sausage is reduced, and the safety and shelf life of the product are improved.
The fermented sausage prepared by the leavening agent has higher contents of esters and acids in volatile flavor components due to the fermentation effect of the yeast, and has special fragrance; due to the acid production function of the yeast, the shelf life of the fermented sausage is prolonged to a great extent, and the dosage of nitrite is reduced; and because the yeast has better enzyme production function, the content of free fatty acid and free amino acid in the sausage is increased, and the sausage is easier to digest and absorb.
Drawings
FIG. 1 is a colony morphology of Debaryomyces hansenii according to the present invention;
FIG. 2 is a micrograph of a Debaryomyces hansenii colony of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1:
step a, preparing yeast starter dry powder: activating the preserved yeast by using an YPD culture medium, putting the yeast with Debaryomyces hansenii with the strain number of CGMCC NO.18352 into a shake flask for amplification culture, centrifuging the yeast at the rotation number of 10000r/min for 10min, collecting thalli, adding a protective agent (skim milk 16.0%, trehalose 10.0%, vitamin C2.0%, glycerol 2.0%, protective agent-cell suspension ratio 2 1) for vacuum freeze drying overnight, and preparing a leavening agent dry powder to ensure that the viable count reaches 10 6 -10 7 cfu/g；
Step b, raw meat pretreatment: selecting front elbow meat of pig, wherein the front elbow meat contains lean meat 75% and fat meat 25%, cleaning with cold water, removing oil slick and dirt, draining water, and cutting the processed meat into dices of 1cm by 1cm for use;
step c, pickling: adding 2.8g of auxiliary materials of salt, 1g of white granulated sugar, 1.5g of white spirit, 0.8g of chilli powder, 0.5g of pepper powder, 0.05g of five spice powder and 7.5 mu g (0.0075%) of sodium nitrite into every 100g of meat, stirring, and pickling for 10 hours at the temperature of 4 ℃;
step d, inoculation: c, uniformly mixing the mixture with the raw materials prepared in the step c according to the inoculation amount of 2%;
step e, clystering: controlling the temperature of the meat stuffing below 4 ℃, and filling the meat stuffing into the pig casing, wherein the diameter of the filled casing is 2cm;
step f, fermentation: placing the product in the above steps at a temperature of 25 ℃, fermenting for 5 days, and controlling the relative humidity at 80%;
step g, maturation: after fermentation, taking out the product, placing the product in an environment of 10 ℃, maturing and drying the product for 15 days, and controlling the relative humidity to be 60%;
the quality and sensory evaluation of the prepared dry fermented sausage and the prepared natural fermented sausage are carried out, and the results are shown in the following table:
TABLE 1-1 physicochemical indices of Yeast fermented sausage and naturally fermented sausage
Note: data are mean ± standard deviation, as follows.
As can be seen from the table 1-1, after the Debaryomyces hansenii is fermented, the moisture content and the water activity of the sausage are lower than those of a control group, the preservation of the sausage is facilitated, the shelf life is prolonged, the pH value of the sausage is lower than that of an ungrafted group due to the acid production effect of the Debaryomyces hansenii, the preservation of the sausage is also facilitated, the characteristic acid aroma of the sausage can be endowed to a great extent, the oxidation degree of the sausage and the residual quantity of nitrite can be reduced after the Debaryomyces hansenii is inoculated, the safety of the sausage is improved, and the shelf life of the sausage is prolonged.
TABLE 1-2 color difference values of Yeast fermented sausage and naturally fermented sausage
After inoculation of Debaryomyces hansenii, the redness value and brightness of the sausage are improved, particularly the redness value is improved, which indicates that Debaryomyces hansenii is a leavening agent with good color development effect, the sausage is endowed with characteristic rose red, and the dosage of nitrite is reduced to a great extent, thereby being beneficial to reducing the content of nitrous acid.
TABLE 1-3 texture of Yeast fermented sausage and naturally fermented sausage
The quality of the sausage is improved after inoculating the Debary yeast Hanseng, so that the sausage has good taste.
Tables 1-4 fermented sausage volatile aroma substances and relative contents
After the Debaryomyces hansenii is inoculated, the content of acid and ester substances in the sausage is obviously improved, the dry-cured flavor of the fermented sausage is rich, the fermented sausage has attractive faint scent taste, and the flavor of the fermented sausage is improved to a great extent.
TABLE 1-5 sensory evaluation of Yeast fermented sausages and Natural fermented sausages
In general, the inoculation group significantly improved the appearance integrity of the fermented sausages, provided a special flavor, improved the texture and flavor, and significantly improved the overall acceptability of the sausages.
Example 2:
step a, preparing yeast starter dry powder: activating the preserved yeast by using an YPD culture medium, putting the yeast with Debaryomyces hansenii with the strain number of CGMCC NO.18352 into a shake flask for amplification culture, centrifuging the yeast at the rotation number of 10000r/min for 10min, collecting thalli, adding a protective agent (16.0% of skim milk, 10.0% of trehalose, 2.0% of vitamin C, 2.0% of glycerol and the ratio of the protective agent to a cell suspension is 2) for vacuum freeze drying overnight, and preparing leavening agent dry powder to ensure that the viable count reaches 10 6 -10 7 cfu/g；
Step b, pretreating raw meat: selecting front elbow meat of pig, wherein the front elbow meat contains lean meat 75% and fat meat 25%, cleaning with cold water, removing oil slick and dirt, draining water, and cutting the processed meat into dices of 1cm by 1cm for use;
step c, pickling: adding 2.8g of auxiliary materials of salt, 1g of white granulated sugar, 1.5g of white spirit, 0.8g of chilli powder, 0.5g of pepper powder, 0.05g of five spice powder and 7.5 mu g (0.0075%) of sodium nitrite into every 100g of meat, stirring, and pickling for 10 hours at the temperature of 4 ℃;
step d, inoculation: c, uniformly mixing the mixture with the raw materials prepared in the step c according to the inoculation amount of 1%;
step e, clystering: controlling the temperature of the meat stuffing below 4 ℃, and filling the meat stuffing into the pig casing, wherein the diameter of the filled casing is 2cm;
step f, fermentation: placing the product obtained in the above steps at 25 deg.C, fermenting for 5 days, and controlling relative humidity at 80%;
step g, maturation: after fermentation, taking out the product, placing the product in an environment of 10 ℃, maturing and drying the product for 15 days, and controlling the relative humidity to be 60%;
the quality and sensory evaluation of the prepared dry fermented sausage and the prepared natural fermented sausage are carried out, and the results are shown in the following table:
TABLE 2-1 physicochemical indices of Yeast fermented sausage and naturally fermented sausage
Note: data are mean. + -. Standard deviation
As can be seen from Table 1-1, after the Debaryomyces hansenii is fermented, the moisture content and water activity of the sausage are lower than those of the naturally fermented sausage, which is beneficial to the preservation of the sausage and prolongs the shelf life. Due to the acid production effect of the debaryomyces hansenii, the pH value of the sausage is lower than that of the ungrouped group, the preservation of the sausage is also facilitated, and the characteristic acid flavor can be endowed to the sausage to a great extent. After inoculation of Debary yeast Hanseng, the oxidation degree of the sausage and the residual quantity of nitrite can be reduced, the safety of the sausage is improved, and the shelf life of the sausage is prolonged. But the effect was worse than 2% of the inoculum size.
TABLE 2-2 color difference values of Yeast fermented sausage and naturally fermented sausage
After inoculation of Debaryomyces hansenii, the redness and brightness of the sausage are improved, particularly the redness, which shows that Debaryomyces hansenii is a leavening agent with good color development effect, the sausage is endowed with characteristic rose color, and the dosage of nitrite is reduced to a great extent.
TABLE 2-3 texture of Yeast fermented sausage and naturally fermented sausage
The quality of the sausage is improved after inoculating the Debary yeast Hanseng, so that the sausage has good taste.
TABLE 2-4 volatile aroma substances and relative contents of fermented sausage
After the Debaryomyces hansenii is inoculated, the content of acid and ester substances in the sausage is obviously improved, the dry-cured sausage is rich in flavor and has attractive faint scent taste, and the flavor of the fermented sausage is improved to a great extent, so that the Debaryomyces hansenii is a leavening agent with obvious aroma enhancement and is an excellent leavening agent.
TABLE 2-5 sensory evaluation of Yeast fermented sausages and Natural fermented sausages
In general, the inoculation group significantly improved the appearance integrity of the fermented sausages, provided a special flavor, improved the texture and flavor, and significantly improved the overall acceptability of the sausages. But the overall acceptability of the fermented sausage was not as good as 2% of the inoculated amount of fermented sausage.
Evaluation of production Performance of Staphylococcus saprophyticus and Ephemerococcus
Note: indices 1, 2, 3, 4 represent the absorbance values at OD600 nm.
Claims (1)
1. A method for preparing low-nitrite dry fermented sausage by adding yeast is characterized by comprising the following steps:
step a, preparing yeast starter dry powder: activating the preserved yeast with YPD culture medium, culturing in shake flask, centrifuging at rotation number of 10000r/min for 10min, collecting thallus, adding protectant, vacuum freeze drying overnight, and making into starter dry powder to count viable bacteria to 10 6 -10 7 cfu/g；
Step b, raw meat pretreatment: selecting front elbow meat of pig, wherein the front elbow meat contains lean meat 75% and fat meat 25%, cleaning with cold water, removing oil slick and dirt, draining water, and cutting the processed meat into dices of 1cm by 1cm for use;
step c, pickling: adding 2.8g of auxiliary materials of salt, 1g of white granulated sugar, 1.5g of white spirit, 0.8g of chilli powder, 0.5g of pepper powder, 0.05g of five spice powder and 7.5 mu g of sodium nitrite into every 100g of meat, stirring, and pickling for 10 hours at the temperature of 4 ℃ after uniformly stirring;
step d, inoculation: c, uniformly mixing the mixture with the raw materials prepared in the step c according to the inoculation amount of 1-2%;
step e, clystering: controlling the temperature of the meat stuffing below 4 ℃, and filling the meat stuffing into the pig casing, wherein the diameter of the filled casing is 2cm;
step f, fermentation: placing the product in the step at the temperature of 25-30 ℃ for fermentation for 3-5 days, and controlling the relative humidity to be 80% -90%;
step g, maturation: after fermentation, taking out the product, placing the product in an environment of 10-15 ℃, ripening and drying for 15-30 days, and controlling the relative humidity at 60-70%;
the yeast adopted in the step a is Debaryomyces hanseniiDebaryomyces hanseniiDebaryomyces hanseniiDebaryomyces hanseniiThe preservation number of the strain is CGMCC NO.18352, and the inoculation amount1-2%;
the prepared fermented sausage has bright rose color.
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| CN114711391B (en) * | 2022-05-07 | 2024-01-23 | 河南农业大学 | Fermented meat product and preparation method thereof |
| CN114854610B (en) * | 2022-05-23 | 2024-07-12 | 江苏大学 | Preparation method of Debaryomyces hansenii freeze-dried microbial inoculum and application of freeze-dried microbial inoculum in control of soft rot of strawberries after harvest |
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