CN111374278A - A kind of low-salt fermented sausage and preparation method thereof - Google Patents

Abstract

The invention mainly relates to the field of food fermentation, in particular to a low-salt fermented sausage and a preparation method thereof. The starter includes: Lactobacillus plantarum, Bacillus coagulans and Staphylococcus mimicus, and the preparation raw material also includes calcium glutamate as a salt substitute. The present invention uses lactic acid bacteria starter that produces bacteriocin and Bacillus coagulans to ensure product safety, uses calcium glutamate to replace part of salt, and uses staphylococcus and Bacillus coagulans starter to make up for the loss of flavor due to low salt . The comparison results through the test verification fully reflect the superiority of the technical solution proposed by the present invention.

Description

A kind of low-salt fermented sausage and preparation method thereof

technical field

The invention mainly relates to the field of food fermentation, in particular to a low-salt fermented sausage and a preparation method thereof.

Background technique

With the improvement of people's living standards, the proportion of meat products in the diet structure has increased, and fermented sausages have gradually become popular because of their rich probiotics such as lactic acid bacteria. Studies have shown that eating foods containing live lactic acid bacteria may allow them to colonize the human intestine, help to form an environment that is not conducive to the growth of pathogenic bacteria, and coordinate the balance of human intestinal flora. However, due to the technological characteristics of fermented sausage, its salt content is relatively high, and the incidence of cardiovascular diseases such as hypertension has continued to rise in recent years, and there is a large amount of evidence that a high-sodium diet is associated with its incidence. Therefore, under the current situation, reducing the sodium content in meat products is of great significance to modern people's healthy diet and healthy life.

Bacillus coagulans is a facultative anaerobic gram-positive bacterium with homozygous lactic acid fermentation ability, which can decompose sugars into L-lactic acid. At the same time, the strain itself can synthesize various amino acids and produce protease. Bacillus coagulans has salt resistance and acid resistance, and can survive for more than four weeks in a 1%-8% salt solution, and the number of viable bacteria can reach 10 ⁶ cfu/ml for one year in an acidic solution of pH 2.42. The spores of Bacillus coagulans germinate rapidly, and can quickly grow into vegetative bodies in the intestinal tract.

Fermented sausage is about mixing minced lean meat, animal fat and spices evenly, adding starter and then filling into casing, and ripening under natural or artificially controlled conditions to form fermented meat products with special flavor and stable microbial characteristics. The access of the starter makes the fermented sausage have the characteristics of high safety, stable ingredients and high nutritional value.

In the processing of fermented sausages, salt plays a role in highlighting the salty taste, enhancing the flavor, adjusting the osmotic pressure, reducing the water activity, prolonging the shelf life, increasing the dissolution of the salt-soluble protein, and improving the product texture, so the addition amount is usually about 4.6%; , Sodium nitrite, sodium glutamate, sodium citrate and other sodium salts will be added to the fermented sausage to improve the texture and safety of the product. There has been a large number of epidemiological investigations to support: long-term excessive intake of sodium salt may promote or even cause some chronic diseases, excessive intake of sodium ions will increase the ion concentration of extracellular fluid (plasma, tissue fluid, lymph fluid) and lead to its volume. The increase of sodium ions in the plasma will cause problems such as hypertension, thickening of the blood vessel wall, and lumen stenosis. A survey conducted by the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention from 2010 to 2012 showed that the average salt intake of citizens over 18 years old in my country was (9.6±0.3) g/d, of which the average was (10.4±0.4) g/d for men and (10.4±0.4) g/d for women. The average was (8.8±0.3) g/d, which was higher than the WHO recommended salt intake standard of less than 5g/d and the recommended intake of no more than 6g/d in the dietary guidelines for Chinese residents.

SUMMARY OF THE INVENTION

Based on the above defects, the present invention provides a new low-salt fermented sausage.

For the low-salt fermented sausage, the preparation raw materials include a starter, and the starter includes (composed of the following components) Lactobacillus plantarum, Bacillus coagulans and Staphylococcus mimeticum.

Preferably, the starter is: a bacterial cell mixture composed of Lactobacillus plantarum, Bacillus coagulans and Staphylococcus mimicus in a ratio of (1-5):(1-2):1; Bacillus and Staphylococcus mimicus in a ratio of (2-3):(1-2):1; most preferably, Lactobacillus plantarum, Bacillus coagulans and Staphylococcus mimicus are composed in a ratio of 2:1:1 bacterial mixture.

The added amount of the starter is, per 100kg of the meat raw material, the viable bacteria count of the starter is (0.1-5)× ^{10 10} cfu.

The Lactobacillus plantarum of the present invention can be used conventional strains in the art; preferably, the Lactobacillus plantarum L-ZS9 (Lactobacillus paraplantarum L-ZS9), the Lactobacillus plantarum L-ZS9 is isolated from a proportion of The fermented meat SAUCISSON SECPUR is now preserved in the China General Microorganism Culture Collection Center CGMCC, with the preservation number of CGMCC No.11669.

The imitative Staphylococcus of the present invention is preferably selected from Staphylococcus simulans L-RG18 (Staphylococcussimulans L-RG18). The address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

Bacillus coagulans D-80 (Bacillus coagulans D-80) is preferably selected for the selection of Bacillus coagulans described in the present invention, and this strain has been preserved in the General Microorganism Center of the China Microorganism Culture Collection Management Committee, and the address is Beichen West, Chaoyang District, Beijing. No. 3, No. 1 Courtyard, Road 1, the preservation date is January 1, 1965, the preservation number is CGMCC No.1.7, and the classification name is Bacillus coagulans.

Preferably, the preparation material of the low-salt fermented sausage of the present invention further comprises calcium glutamate as a salt substitute; preferably, the amount of calcium glutamate used accounts for 0.01-0.2wt% of the total amount of meat raw materials .

Aiming at the modern market demand, the present invention adopts Lactobacillus plantarum, Bacillus coagulans and Staphylococcus xylosus as starter and calcium glutamate as salt substitute to obtain an important probiotic fermented meat product.

The low-salt fermented sausage of the present invention, its preparation raw material also includes:

Meat raw materials: pork shank meat, pig back fat; the mass ratio of the pig shank meat and the pig back fat is (5-8):3; preferably 7:3.

Further, in order to enhance the flavor, the preparation material of the low-salt fermented sausage also includes:

At least one of salt, black pepper, white pepper, and white wine;

Preferably, the added amount of the salt is 0.1-1.8 wt% of the total amount of the meat raw materials, the added amount of black pepper is 0.01-0.13 wt% of the total amount of the meat raw materials, and the added amount of white pepper powder is The amount is 0.01-0.21 wt % of the total amount of meat raw materials; the added amount of liquor is 0.01-0.2 wt % of the total amount of meat raw materials.

More preferably, the added amount of the common salt is 1.3-1.8 wt% of the total amount of the preparation raw materials.

The low-salt fermented sausage of the present invention also includes:

One or more of food grade glucose, food grade sodium erythorbate, food grade sodium nitrite;

Preferably, the added amount of the food-grade glucose is 0.01-0.3 wt % of the total amount of the meat raw materials, the added amount of food-grade sodium erythorbate is 0.01-0.04 wt % of the total amount of the meat raw materials, and the food The added amount of grade sodium nitrite is 0.01-0.15wt% of the total amount of the meat raw materials.

The low-salt fermented sausage provided by the present invention can be prepared through the steps of raw material pretreatment, raw meat pickling, seasoning, starter inoculation, enema, fermentation, etc. The low-salt fermented sausage of the present invention is an important probiotic Fermented meat products.

At the same time, the present invention provides the manufacturing method of the low-salt fermented sausage according to any one of the above technical solutions, so that the fermented sausage has a lower sodium content than the existing fermented sausage.

Specifically, the production method includes fermentation, and the fermentation conditions are as follows: the humidity is 85%-95%, the temperature is 15°C-23°C, and the fermentation is carried out for 25-30 days.

During the fermentation process, it should also be noted that the pH needs to be maintained at 4.5 and below.

The preparation method of the present invention further comprises inoculation before fermentation, and during the inoculation, the concentration of the starter used for inoculation is 10 ⁷ -10 ⁸ cfu/g.

Those skilled in the art can understand that the manufacturing method of the present invention specifically includes:

(1) the fat meat and lean meat in the described preparation raw material are respectively thoroughly frozen, and the microbial environment in the meat is adjusted;

(2) adding salt, calcium glutamate, sodium nitrite and other seasonings to the small pieces of thawed lean meat described in the step (1), stirring evenly and refrigerating at 0-4°C for 24-48h;

(3) after the frozen fat meat described in the step (1) is chopped into pieces, the pickled lean meat in the step (2) is smashed, and then mixed evenly under a low temperature environment for subsequent use;

(4) The inoculation and the fermentation.

Those skilled in the art should understand that between inoculation and fermentation, an enema machine needs to be used to fill the meat stuffing with the starter into the casing and tie the mouth, and then proceed to the fermentation step after proper exhaust.

Due to the particularity of the production process of fermented sausages, the salt content is generally high. If the addition of salt is to be reduced, it will cause a series of safety and sensory texture problems. The present invention mainly starts from starter and salt substitute, uses lactic acid bacteria starter producing bacteriocin and Bacillus coagulans to ensure product safety, uses calcium glutamate to replace part of salt, and ferments by Staphylococcus and Bacillus coagulans. The agent makes up for the loss of flavor due to low salt. The comparison results through the test verification fully reflect the superiority of the technical solution proposed by the present invention.

In the production process of the present invention, preferably, all operations before step (4) need to be completed at 0-4° C. to avoid excessive reproduction of microorganisms and ensure the subsequent fermentation effect.

Further preferably, in the production process of the present invention, on the basis of maintaining a low temperature of 0-4 ° C, in step (3), the fat and lean meat should be refined and stirred to avoid local heating caused by the long-term operation of the mixer, Causes the fat structure to destroy the fat spillage.

Further preferably, in the production process of the present invention, on the basis of maintaining a low temperature of 0-4 ° C, in step (4), the screening starter needs to be based on the research on the growth characteristics of the strain, and the expansion culture is carried out on the basis of the logarithmic phase growth situation. , and the expanded culture product was centrifuged for no less than 2 times, washed with sterile saline, and used for inoculation at 10 ⁷ -10 ⁸ cfu/g.

The low-salt fermented sausage provided by the present invention has the following remarkable excellence:

(1) Lactobacillus paraplantarum as a probiotic can not only provide the present invention with strong acid-producing ability, but also have the ability to produce bacteriocin, which further improves the safety of the present invention.

(2) Bacillus coagulans as a probiotic can not only provide a certain acid-producing ability for the present invention, but also have the ability to produce coagulins, and at the same time have the ability to produce a variety of amino acids and decompose proteins, which not only improves product safety , but also to a certain extent to help supplement the flavor of the product.

(2) The strong lipolytic and proteolytic ability of imitating Staphylococcus xylosus plays a positive role in supplementing the flavor of the present invention.

(3) Calcium glutamate plays a positive role in making up the flavor of the present invention as glutamate, and calcium ions in calcium glutamate play a promoting role for reducing water activity in the present invention, which further improves the present invention. Safety and texture superiority.

Detailed ways

The following examples are intended to illustrate the present invention, but not to limit the scope of the present invention.

Example 1

The present embodiment provides a low-salt fermented sausage, comprising the following components:

Fresh pork belly 70.0kg Fresh pork back fat 3.0kg salt 1.5kg black pepper powder 0.13.3kg White pepper 0.21kg Liquor 0.2kg food grade glucose 0.3kg Food grade erythorbic acid 0.04kg food grade sodium nitrite 0.15kg food grade calcium glutamate 0.2kg starter 10¹⁰cfu

Wherein, the starter is a bacterial cell mixture obtained from Lactobacillus plantarum L-ZS9, Bacillus coagulans D-80 and Staphylococcus imitate L-RG18 in a ratio of 2:1:1.

Example 2

The present embodiment provides a low-salt fermented sausage, comprising the following components:

Wherein, the starter is a bacterial cell mixture obtained from Lactobacillus plantarum L-ZS9, Bacillus coagulans D-80 and Staphylococcus imitate L-RG18 in a ratio of 2:1:1.

Example 3

The present embodiment provides the preparation method of the low-salt fermented sausage described in embodiment 1, and the concrete steps are as follows:

(1) Thoroughly freeze the raw fat and lean meat separately to adjust the microbial environment in the meat; thaw the lean meat, remove the tendons, peel the skin, and cut it into small pieces for later use.

(2) adding salt, calcium glutamate, sodium nitrite and other seasonings to the small pieces of thawed lean meat described in the step (1), stirring evenly and refrigerating at 0-4°C for 24-48h;

(3) after shredding the frozen fat meat described in step (2), and smashing the pickled lean meat in step (2), mix evenly in a low-temperature environment for subsequent use in step (3) to refine the fat meat and lean meat When mixing, it should also avoid local heating caused by the long-term operation of the mixer, resulting in the destruction of the fat structure and the overflow of fat.

(4) after the starter is activated, add to the mixed meat filling described in step (3), inoculate;

(5) Use an enema machine to fill the meat stuffing with the starter in step (4) into the casing, tie the mouth, and ventilate properly.

(6) The pH of the sausage prepared in step (5) should be maintained at 4.5 and below 4.5, the humidity should be maintained at 85%, and the temperature should be maintained at 23° C., and obtained after fermentation for 25 days.

All operations before step (6) of this embodiment need to be completed at 0-4° C. to avoid excessive reproduction of microorganisms and ensure the subsequent fermentation effect.

Example 4

The present embodiment provides the preparation method of the low-salt fermented sausage described in embodiment 2, and the concrete steps are as follows:

(1) Thoroughly freeze the raw fat and lean meat separately to adjust the microbial environment in the meat; thaw the lean meat, remove the tendons, peel the skin, and cut it into small pieces for later use.

(2) adding salt, calcium glutamate, sodium nitrite and other seasonings to the small pieces of thawed lean meat described in the step (1), stirring evenly and refrigerating at 0-4°C for 24-48h;

(3) after shredding the frozen fat meat described in step (2), and smashing the pickled lean meat in step (2), mix evenly in a low-temperature environment for subsequent use in step (3) to refine the fat meat and lean meat When mixing, it should also avoid local heating caused by the long-term operation of the mixer, resulting in the destruction of the fat structure and the overflow of fat.

(4) after the starter is activated, add to the mixed meat filling described in step (3), inoculate;

(5) Use an enema machine to fill the meat stuffing with the starter in step (4) into the casing, tie the mouth, and ventilate properly.

(6) The pH of the sausage prepared in step (5) should be maintained at 4.5 and below 4.5, the humidity should be maintained at 90%, and the temperature should be maintained at 15° C., and obtained after fermenting for 30 days.

All operations before step (6) of this embodiment need to be completed at 0-4° C. to avoid excessive reproduction of microorganisms and ensure the subsequent fermentation effect.

Comparative Example 1

This comparative example provides a low-salt fermented sausage with the following formula:

Wherein, the starter is the F-1CN model commercial starter produced by Denmark CHR HANSEN company.

Comparative Example 2

This comparative example provides a low-salt fermented sausage, comprising the following components:

Fresh pork belly 70.0kg Fresh pork back fat 30.0kg salt 2kg black pepper powder 0.13kg White pepper 0.21kg Liquor 0.2kg food grade glucose 0.3.0kg food grade erythorbic acid 0.04kg food grade sodium nitrite 0.15kg food grade calcium glutamate 0.2kg starter 10¹⁰cfu

Wherein, the starter is a bacterial cell mixture obtained from Lactobacillus plantarum L-ZS9, Bacillus coagulans D-80 and Staphylococcus imitate L-RG18 in a ratio of 2:1:1.

Test Example 1

This test example provides quality changes and sensory analysis during the production of low-salt fermented sausages.

A total of 4 groups of fermented sausages were set up: the low-salt experimental group, the low-salt control group, the high-salt experimental group, and the high-salt control group for comparison. The low-salt group was treated with calcium glutamate for salt substitution, and the high-salt group was not applicable Calcium glutamate; the experimental group was made with the starter provided by the present invention, and the control group was made with a commercial starter. Among them, the low-salt experimental group represents Example 3; the formula of the high-salt experimental group is the same as that of Comparative Example 2.

Under the same conditions, the low-salt experimental group, the low-salt control group, the high-salt experimental group, and the high-salt control group fermented sausages were prepared using the process method described in Example 5.

After pretreatment, the lean meat and fat meat were deep-frozen for 24 hours according to the dosage of 7:3, and then cut into pieces. The lean meat was marinated at 0-4℃ for 24 hours; Inoculate 10 ⁷ -10 ⁸ cfu/g of the starter of the experimental group, and inoculate the starter of the control group according to the instructions after enema and exhaust; within 0-1 days, control the humidity at 90%-95%, temperature at 20℃-23℃, 2- The fermented sausages of each group were obtained by controlling the humidity at 85%-89% and the temperature at 15°C-19°C within 30 days.

1. Microbial detection:

Weigh 5.00 g of fermented sausages without casing in the ultra-clean bench with sterilized weighing paper, cut them into pieces with sterilized surgical scissors, and put them into a conical flask containing 45 ml of sterilized physiological saline and 20 sterilized glass beads. After sealing, shake it in a shaker at 200 rpm/min and 4°C for 10 min. Let stand for 5 minutes, use sterile physiological saline to dilute the extract in the ultra-clean bench, draw 0.1ml of bacterial solutions of different dilutions to the selective medium for coating, and cultivate for corresponding time according to the requirements of different mediums to observe the microorganisms. and count.

After measurement, for the low-salt experimental group, on the 25th day of fermentation, the total number of bacteria was 7.41logcfu/g, the number of lactic acid bacteria was 7.38logcfu/g, the number of bacillus was 7.35logcfu/g, and the number of cocci was 7.38logcfu/g;

For the low-salt control group, on the 25th day of fermentation, the total number of bacteria was 7.42 log cfu/g, the number of lactic acid bacteria was 7.28 log cfu/g, the number of bacilli was 7.32 log cfu/g, and the number of cocci was 7.36 log cfu/g;

For the high-salt experimental group, on the 25th day of fermentation, the total number of bacteria was 8.19 log cfu/g, the number of lactic acid bacteria was 8.09 log cfu/g, the number of bacilli was 8.08 log cfu/g, and the number of cocci was 8.09 log cfu/g;

For the high-salt control group, on day 25 of fermentation, the total number of bacteria was 8.03 log cfu/g, the number of lactic acid bacteria was 8.02 log cfu/g, the number of bacilli was 8.06 log cfu/g, and the number of cocci was 8.02 log cfu/g.

After many parallel experiments, it was found that for the low-salt experimental group, on the 25th day of fermentation, the total number of bacteria was 7.3-7.9log cfu/g, the number of lactic acid bacteria was 7.1-7.7log cfu/g, and the number of Bacillus coagulans was 7.2-7.5log cfu/g, the number of cocci is 7.2-7.5log cfu/g;

For the low-salt control group, on day 25 of fermentation, total bacteria were 7.3-8.1 log cfu/g, lactobacilli were 7.1-7.5 log cfu/g, Bacillus coagulans were 7.2-7.6 log cfu/g, and cocci were 7.2 -7.6log cfu/g;

For the high-salt experimental group, on the 25th day of fermentation, the total number of bacteria was 8.1-8.5 log cfu/g, the number of lactic acid bacteria was 8.0-8.4 log cfu/g, the number of Bacillus coagulans was 7.9-8.3 log cfu/g, and the number of cocci was 7.8 -8.4log cfu/g;

For the high-salt control group, on day 25 of fermentation, total bacteria were 8.0-8.4 log cfu/g, lactic acid bacteria were 7.9-8.5 log cfu/g, Bacillus coagulans were 8.0-8.5 log cfu/g, and cocci were 7.9 -8.5 log cfu/g.

2. Detection of volatile base nitrogen TVB-N:

Weigh 2.50g of minced sausage and add 25ml of distilled water, shear and homogenize for 20s. After fully shaking on a shaker for 30 min, centrifuge at 4500 r/min for 3 min. Use a pipette to draw 5ml of supernatant and 5ml of magnesium oxide suspension and distill them in a Kjeldahl tube. Use 10ml of boric acid solution with 5-6 drops of mixed indicator as the absorbent. Distill for 5 minutes in each group. The 0.010mol/L hydrochloric acid standard solution was titrated to absorb the liquid to blue-purple as the titration end point. The titration was carried out with 5 ml of distilled water and 5 ml of magnesium oxide suspension as blank.

After the titration, the TVB-N content was calculated by titrating the consumption volume of hydrochloric acid.

TVB-N(mg/100g)X×14.0037×0.0104×200

X——Volume of hydrochloric acid for titration (ml)

Experimental results

For the low-salt experimental group, on the 25th day of fermentation, the TVB-N content was 0-15mg/100g;

For the low-salt control group, the TVB-N content was 0-13mg/100g on the 25th day of fermentation;

For the high-salt experimental group, on the 25th day of fermentation, the TVB-N content was 0-25mg/100g;

For the high-salt control group, the TVB-N content was 0-20 mg/100 g on the 25th day of fermentation.

3. Determination of pH value:

According to the method of GB9695.5-88, only the supernatant prepared by TVB-N needs to be measured.

For the low-salt experimental group, the pH value was 5.92 on the 25th day of fermentation;

For the low-salt control group, the pH value was 6.00 on the 25th day of fermentation;

For the high-salt experimental group, the pH value was 6.02 on the 25th day of fermentation;

For the high-salt control, the pH was 6.24 on day 25 of fermentation.

After many parallel experiments, it was found that for the low-salt experimental group, the pH value was 5.7-6 on the 25th day of fermentation;

For the low-salt control group, the pH was 5.7-6.2 on day 25 of fermentation;

For the high-salt experimental group, on the 25th day of fermentation, the pH value was 6-6.4;

For the high salt control, the pH was 6-6.4 on day 25 of fermentation.

4. Detection of thiobarbituric acid reduction value TBARS:

Take 2.50g of minced sausage in a mortar and add a little quartz sand, fully grind and add 25ml of 7.5% trichloroacetic acid, fully shake for 25min, centrifuge at 10000g×g for 10min, and then take the supernatant and centrifuge at 12000g×g for 1min. Take 5ml of centrifugation supernatant and add 5ml of thiobarbituric acid solution, set 5ml of distilled water to add 5ml of thiobarbituric acid solution as blank, and keep in a 90°C water bath for 30min. After taking out, cool to room temperature, centrifuge at 1000g × g for 1min, add 5ml of chloroform to the supernatant, shake well and let stand for stratification, take the supernatant and measure the absorbance at 532nm and 600nm. After the measurement, TBARS was calculated using the absorbance value.

A ₅₃₂ —— Absorbance value at 532nm

A ₆₀₀ —— Absorbance value at 600nm

W——Sample mass (g)

For the low-salt experimental group, the TBARS value was 0.13 on the 25th day of fermentation;

For the low-salt control group, the TBARS value was 0.18 on the 25th day of fermentation;

For the high-salt experimental group, the TBARS value was 0.15 on the 25th day of fermentation;

For the high salt control group, the TBARS value was 0.13 on day 25 of fermentation.

After many parallel experiments, it was found that for the low-salt experimental group, the TBARS value was 0.1-0.2 on the 25th day of fermentation;

For the low-salt control group, the TBARS value was 0.15-0.3 on the 25th day of fermentation;

For the high-salt experimental group, on the 25th day of fermentation, the TBARS value was 0.1-0.2;

For the high-salt control group, the TBARS value was 0.1-0.2 on day 25 of fermentation.

5. Color difference inspection:

For the low-salt experimental group, on the 25th day of fermentation, L* was 7.41, a* was 7.38, and b* was 7.38;

For the low-salt control group, on the 25th day of fermentation, L* was 7.42, a* was 7.28, and b* was 7.36;

For the high-salt experimental group, on the 25th day of fermentation, L* was 8.19, a* was 8.09, and b* was 8.09;

For the high-salt control group, on day 25 of fermentation, L* was 8.03, a* was 8.02, and b* was 8.02.

After many parallel experiments, it was found that for the low-salt experimental group, on the 25th day of fermentation, L* was 7-7.5, a* was 7-7.5, and b* was 7-7.5;

For the low-salt control group, on the 25th day of fermentation, L* was 7-7.5, a* was 7-7.5, and b* was 7-7.5;

For the high-salt experimental group, on the 25th day of fermentation, L* was 8-8.5, a* was 8-8.5, and b* was 8-8.5;

For the high salt control group, on day 25 of fermentation, L* was 8-8.5, a* was 8-8.5, and b* was 8-8.5.

6. Texture testing:

The low-salt group hair products with calcium glutamate added have better hardness and chewiness, and the viscosity, cohesion, and elasticity are not much different from those of the high-salt group without calcium glutamate.

7. Sensory Analysis:

After a standardized sensory evaluation, compared with the low-salt control group, the high-salt experimental group, the high-salt control group, and the comparative examples 1 and 2, the low-salt experimental group represented by the present invention has the best overall acceptance, and has a better flavor. Prominent, and the appearance is more attractive, more popular with the public, and strong universality.

Test Example 2

This test example provides in-process quality changes of the low-salt fermented sausage provided in Example 2.

Microbial data, physicochemical property data, and content color difference data are the same as those described in Test Example 1.

Table 1. Microbial data:

Table 2. Physical and chemical properties data:

Table 3. Content colorimeter data:

Test Example 3

This test example verifies the performance verification of the starter provided by the present invention.

Specific steps are as follows:

Inoculate the preserved bacterial liquid into sterile MRS or LB liquid medium at 1% inoculum in the ultra-clean bench, cultivate at 37°C for 12 hours, and inoculate continuously for 3 generations until the bacterial viability is normal.

Inoculate the activated bacteria into several sterile MRS or LB liquid medium in the ultra-clean bench with 1% inoculum, and culture them at 37°C for 2, 4, 6, 8, 10, 12, 14, 16, 18, 20 , 24, 28, 32, 36, 42, 48h, blank MRS or LB liquid medium was used as a control, and the OD value of the bacterial liquid was measured at the 600nm band using a spectrophotometer at the corresponding time point, and the pH meter was used to measure the bacteria at the corresponding time point. liquid pH. The larger the maximum OD value obtained, the stronger the activity of the strain; the smaller the pH value of the obtained bacterial solution, the stronger the acid-producing ability of the strain.

Inoculate the activated bacteria with 0, 50, 100, 150 mg/kg sodium nitrite in MRS or LB liquid medium containing 0, 50, 100, and 150 mg/kg of sodium nitrite in the ultra-clean bench with 1% of the inoculum, and culture at 37°C to logarithmic growth phase. LB liquid medium was used as a control, and the OD values of the strains under different sodium nitrite contents were measured by spectrophotometer at 600nm wavelength. The larger the final OD value obtained, the stronger the sodium nitrite resistance of the strain.

The two kinds of starters that were activated in log phase after screening were taken and cultured in simulated broth for 12, 24, and 36 h with an access amount of 10 ⁷ cfu/ml. The blank simulated broth was used as a control. Spectrophotometry was used at corresponding time points The OD value of the bacterial solution was measured at the 600 nm wavelength band, and the pH value of the bacterial solution at the corresponding time point was measured with a pH meter, and Gram staining was performed for microscopic examination. If all the starter strains can grow, it means that the strains have the capability of compound production of the present invention.

Although the present invention has been described in detail above with general description, specific embodiments and tests, some modifications or improvements can be made on the basis of the present invention, which is obvious to those skilled in the art . Therefore, these modifications or improvements made without departing from the spirit of the present invention fall within the scope of the claimed protection of the present invention.

Claims (10)

1. a low-salt fermented sausage, the preparation raw material comprises a starter, and it is characterized in that, the starter comprises: Lactobacillus plantarum, Bacillus coagulans and imitating Staphylococcus. 2. low-salt fermented sausage according to claim 1, is characterized in that, described leavening agent is: Lactobacillus plantarum, Bacillus coagulans and imitating staphylococcus according to (1-5): (1-2): 1 Proportion of bacterial mixture; Preferably, the bacterial cell mixture composed of Lactobacillus plantarum, Bacillus coagulans and Staphylococcus imitate according to the ratio of (2-3):(1-2):1; Most preferably, the bacterial cell mixture of Lactobacillus plantarum, Bacillus coagulans and Staphylococcus mimicus in a ratio of 2:1:1. 3. low-salt fermented sausage according to claim 1 and 2, is characterized in that, described plant-like lactobacillus is plant-like lactobacillus L-ZS9; And/or, the Bacillus coagulans is Bacillus coagulans D-80; And/or, the staphylococcus mimetic is staphylococcus mimetic L-RG18. 4. low-salt fermented sausage according to any one of claims 1-3, is characterized in that, described preparation raw material also comprises calcium glutamate as salt substitute; Preferably, the amount of calcium glutamate used accounts for 0.01-0.2 wt% of the total amount of meat raw materials. 5. low-salt fermented sausage according to any one of claims 1-4, is characterized in that, its preparation raw material also comprises: Meat raw materials: pork shank meat, pig back fat; the mass ratio of the pig shank meat and the pig back fat is (5-8): 3; preferably 7: 3; Preferably, the added amount of the starter is, per 100 kg of the meat raw material, the viable count of the starter is (0.1-5)× ^{10 10} cfu. 6. low-salt fermented sausage according to any one of claims 1-5, is characterized in that, preparation raw material also comprises: At least one of salt, black pepper, white pepper, and white wine; Preferably, the added amount of the salt is 0.1-1.8 wt% of the total amount of the meat raw materials, the added amount of black pepper is 0.01-0.13 wt% of the total amount of the meat raw materials, and the added amount of white pepper powder is The amount is 0.01-0.21wt% of the total amount of meat raw materials; the added amount of liquor is 0.01-0.2wt% of the total amount of meat raw materials; More preferably, the added amount of the salt is 1.3-1.8 wt% of the total amount of the meat raw materials. 7. low-salt fermented sausage according to any one of claims 1-6, is characterized in that, preparation raw material also comprises: One or more of food grade glucose, food grade sodium erythorbate, food grade sodium nitrite; Preferably, the added amount of the food-grade glucose is 0.01-0.3 wt % of the total amount of the meat raw materials, the added amount of food-grade sodium erythorbate is 0.01-0.04 wt % of the total amount of the meat raw materials, and the food The added amount of grade sodium nitrite is 0.01-0.15wt% of the total amount of the meat raw materials. 8. A method of making the low-salt fermented sausage according to any one of claims 1-7, wherein the making method comprises fermentation, and the fermentation conditions are: at a humidity of 85%-95%, a temperature of 85%-95% 15℃-23℃, fermentation 25-30 days; Preferably, the pH of the fermentation process needs to be maintained at 4.5 and below. 9 . The method according to claim 8 , further comprising inoculating before fermentation, and during the inoculation, the concentration of the starter for inoculation is 10 ⁷ -10 ⁸ cfu/g. 10 . 10. method according to claim 8 or 9, is characterized in that, comprises the steps: (1) the fat meat and lean meat in the described preparation raw material are respectively thoroughly frozen, and the microbial environment in the meat is adjusted; (2) adding salt, calcium glutamate, sodium nitrite and other seasonings to the small pieces of thawed lean meat described in the step (1), stirring evenly and refrigerating at 0-4°C for 24-48h; (3) after the frozen fat meat described in the step (1) is chopped into pieces, the pickled lean meat in the step (2) is smashed, and then mixed evenly under a low temperature environment for subsequent use; (4) The inoculation and the fermentation.