CN112385790A - 一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法 - Google Patents
一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法 Download PDFInfo
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- CN112385790A CN112385790A CN202011295162.4A CN202011295162A CN112385790A CN 112385790 A CN112385790 A CN 112385790A CN 202011295162 A CN202011295162 A CN 202011295162A CN 112385790 A CN112385790 A CN 112385790A
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Abstract
本发明公开了一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法。本发明将山楂发酵液、白芸豆提取物、燕麦膳食纤维和(牦)牛肉加工成发酵香肠，得到的山楂味发酵(牦)牛肉香肠具有天然产物的降糖、降血压和降血脂的功能、减肥瘦身，增强免疫力、富含膳食纤维，市场前景好。
Description
技术领域
本发明属于食品领域，涉及一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法。
背景技术
发酵香肠亦称生香肠，是指将绞碎的肉(常指猪肉或(牦)牛肉)和动物脂肪同糖、盐、发酵剂和香辛料等混合后灌进肠衣，经过微生物发酵而制成的具有稳定的微生物特性和典型的发酵香味的肉制品。发酵香肠因具有独特的风味和较长的保质期仍然受到人们的喜爱。发酵香肠的加工工艺发酵香肠的加工方法随原料肉的形态、发酵方法和条件、发酵剂的活力及辅料的不同而异，但其基本过程相似，一般的加工过程如下：原料肉预处理一绞肉一配料一腌制一充填一发酵一干燥一烟熏一包装。山楂富含有黄酮类、三萜皂苷类(熊果酸、齐墩果酸、山楂酸等)、皂苷类鞣质、脂肪酸、绿原酸、咖啡酸、维生素C、以及多种微量元素等，即可满足一般营养需要，又提供益生菌、膳食纤维、降脂、抗应激等功能成分，适用于中老年人群、减肥人群、运动人群健康需求。
目前市场未见水果风味的发酵(牦)牛肉香肠制品。为此，开发一种发酵山楂(牦)牛肉香肠即可弥补发酵香肠口感较差的弱点，增加发酵(牦)牛肉香肠的功能性营养价值，也可为(牦)牛肉的提质增效提供有效途径。
发明内容
本发明的目的是提供一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法。
本发明提供的山楂味发酵牛肉或牦牛肉香肠，由如下原料混匀灌肠后经发酵制得：
浓缩山楂活菌液、(牦)牛肉、冰水、食用盐、葡萄糖、味精、白胡椒粉、海藻糖、复配水分保持剂I、D-异抗坏血酸钠、白芸豆提取物和膳食纤维。
上述香肠中，所述浓缩山楂活菌液为山楂在发酵菌的作用下进行厌氧发酵后，浓缩而得；
所述发酵菌具体选自乳酸菌、长双歧杆菌、短双歧杆菌、植物乳杆菌和副干酪乳杆菌中至少一种。
所述浓缩山楂活菌液按照包括如下步骤的方法制得：
将山楂果肉、水、糖和发酵菌进行厌氧发酵而得；
所述发酵菌具体为由等比例的乳酸菌、双歧杆菌、植物乳杆菌和副干酪乳杆菌组成；
所述糖具体选自葡萄糖、冰糖、红糖和白砂糖中至少一种；
所述山楂果肉、水、糖和发酵菌的质量比具体为100:40-80:2-15:2-13；所述山楂果肉以鲜重计；
所述乳酸菌具体为乳酸片球菌PA53；所述乳酸菌为500亿CFU/g；
所述长双歧杆菌和短双歧杆菌具体为长双歧杆菌BBi32和短双歧杆菌BBi32；所述长双歧杆菌和短双歧杆菌为500亿CFU/g；
所述植物乳杆菌具体为植物乳杆菌LP90；所述植物乳杆菌为500亿CFU/g；
所述副干酪乳杆菌具体为副干酪乳杆菌LC86；所述副干酪乳杆菌为500亿CFU/g；
所述厌氧发酵步骤中，温度为36-42℃；具体为37℃；时间为45-50h；具体为48h；
所述浓缩步骤中，浓缩后的固含量为60-80％；具体为70％。
所述复配水分保持剂I选自三聚磷酸钠、焦磷酸钠和六偏磷酸钠中至少一种；
所述膳食纤维选自燕麦、藜麦和小麦中至少一种。
所述香肠中还包括奇亚籽、圆苞车前子壳粉、酵母抽提物、胶原蛋白粉、香辛料、高度白酒和食用色素；
所述高度白酒具体为52度的红星二锅头；
所述香肠由如下各质量份的各原料制得：
所述香肠具体由如下各质量份的各原料制得：
本发明提供的制备香肠的方法，包括：将所述各原料按照配比混匀后灌肠、发酵，而得。
具体的，所述发酵步骤中，温度为10-16℃；后成熟时间为120-168h。
另外，上述本发明提供的香肠在如下任意一种中的应用也属于本发明的保护范围：
a、降低血清中TC；
b、降低血清中TG；
c、降低血清中LDL-C；
d、抑制和/或预防高脂血症。
本发明将山楂发酵液、白芸豆提取物、燕麦膳食纤维和(牦)牛肉加工成发酵香肠，得到的山楂味发酵(牦)牛肉香肠具有天然产物的降糖、降血压和降血脂的功能、减肥瘦身，增强免疫力、富含膳食纤维，市场前景好。
附图说明
图1为山楂发酵牛肉香肠对大鼠高脂血症形成抑制作用。
具体实施方式
下面结合具体实施例对本发明作进一步阐述，但本发明并不限于以下实施例。所述方法如无特别说明均为常规方法。所述原材料如无特别说明均能从公开商业途径获得。所述乳酸菌具体为乳酸片球菌PA53；所述乳酸菌为500亿CFU/g；
所述长双歧杆菌和短双歧杆菌具体为长双歧杆菌BBi32和短双歧杆菌BBi32；所述长双歧杆菌和短双歧杆菌为500亿CFU/g；
所述植物乳杆菌具体为植物乳杆菌LP90；所述植物乳杆菌为500亿CFU/g；
所述副干酪乳杆菌具体为副干酪乳杆菌LC86；所述副干酪乳杆菌为500亿CFU/g；
上述菌种均购自北京晓翰科技有限公司。
所用白芸豆提取物、燕麦膳食纤维、圆苞车前子壳粉和酵母抽提物等配料均购自青岛奥为键康科技有限公司。
实施例1、
1)浓缩水山楂活菌液的制备
山楂去杂-清洗-消毒-清洗-磨碎-添加菌种-于37℃发酵48h，浓缩至固含量为80％而得。
表1、制备发酵香肠的主要原料及用量列表
发酵香肠制备工艺
辅料称量——浓缩山楂活菌液——牛肉或牦牛肉修选(去掉除筋膜、骨膜、血膜、血管、淋巴、淤血、碎骨及异物、毛发等)-绞肉-混合-灌装-于10-16℃发酵(5-7)*24h-内包装，后成熟1-730天-于82℃蒸煮0.5-1.5h(根据肠衣粗细调整时间)-冷却-包装-，而得，保存在0-4度环境。
表2、制备发酵香肠的主要原料及用量列表
感官评价研究
挑选11位经过培训的感官评定分析员组成评价小组。对实施例1所得山楂益生菌发酵牛肉香肠进行感官评定，采用20分法，最终采用山楂益生菌发酵牛肉香肠从外观、切片色泽、组织状态、口感和风味等方面进行评定。
表3、实施例1所得发酵牛肉香肠的感官评价标准
表4、实施例1所得发酵牛肉香肠的感官评价标准
山楂发酵牛肉香肠对高脂血症抑制效果
本实验以高脂血症SD大鼠为实验动物模型，对自制的山楂发酵牛肉香肠进行高脂血症抑制效果评价实验，以期验证山楂发酵牛肉香肠对高脂血症的保健作用。
1材料
1.1实验动物
SD大鼠，共60只，体质量145～165g，购自北京昭衍新药研究中心股份有限公司。
1.2药品与试剂
山楂发酵牛肉香肠自制；阳性对照药物脂必泰胶囊(成都地奥九泓制药厂，批号191006)。胆固醇(Biosharp公司)；总胆固醇(TC)、三酰甘油(TG)、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)检测试剂盒(南京建成生物工程研究所)。
2方法
2.1动物分组
健康雄性SD大鼠50只，适应性喂养5d，分为对照组(10只)、山楂发酵牛肉香肠预防组(10只)(以下简称“发酵香肠组”)、高脂造模组(30只)，造模后根据TC水平将高脂造模组30只大鼠随机分为模型组、发酵香肠预防组、脂必泰胶囊阳性对照组，每组10只。
2.2高脂血症动物模型制备
对照组饲喂普通饲料，模型组、发酵香肠组、脂必泰胶囊组大鼠饲喂高脂饲料(胆固醇2％、蛋黄粉5％、猪油5％、基础饲料粉料88％)。每日补充饮水及饲料，保持实验动物生活环境干燥、清洁、通风。连续喂养4周，取血清，测定血清中TC、TG、LDL-C水平，3者均显著升高则造模成功。
2.3给药剂量和给药方法
根据脂必泰胶囊人体推荐用药量确定脂必泰胶囊组大鼠给药剂量为0.08g/kg，发酵香肠组每天给与发酵香肠8.0g/只。
2.4山楂发酵牛肉香肠抑制大鼠高脂血症形成的效果评价
适应性喂养后，发酵香肠组以高脂饲料饲喂，同时饲喂发酵香肠8.0g/只·天，连续高脂喂饲并给药4周后，取血清，测定血清中TC、TG、HDL-C和LDL-C水平。
2.5统计学处理
数据采用SPSS 21.0软件进行分析，数据用x±s表示。以t检验对模型组和对照组的血清TC、TG、LDL-C水平进行检验，检验高脂血症模型是否成功建立；并对各受试样品组与模型组的血清TC、TG、LDL-C、HDL-C水平进行方差分析，并以Graph Pad Prism 5.0对数据进行分析作图。
3结果
发酵香肠组大鼠喂食高脂饲料的同时给药4周后，血清中各血脂指标见图1。与模型组相比，发酵香肠组大鼠血清TC、TG显著降低(P＜0.05)，HDL-C水平有所升高，LDL-C水平有降低趋势。发酵香肠能抑制喂食高脂饲料大鼠的高脂血症形成，对于预防大鼠食源性高脂血症具有一定作用。
Claims (9)
1.一种山楂味发酵牛肉或牦牛肉香肠，由如下原料混匀灌肠后经发酵制得：
浓缩山楂活菌液、(牦)牛肉、冰水、食用盐、葡萄糖、味精、白胡椒粉、海藻糖、复配水分保持剂I、D-异抗坏血酸钠、白芸豆提取物和膳食纤维。
2.根据权利要求2所述的香肠，其特征在于：所述浓缩山楂活菌液为山楂在发酵菌的作用下进行厌氧发酵后，浓缩而得；
所述发酵菌具体选自乳酸菌、长双歧杆菌、短双歧杆菌、植物乳杆菌和副干酪乳杆菌中至少一种。
3.根据权利要求1或2所述的香肠，其特征在于：所述浓缩山楂活菌液按照包括如下步骤的方法制得：
将山楂果肉、水、糖和发酵菌进行厌氧发酵而得；
所述发酵菌具体为由等比例的乳酸菌、双歧杆菌、植物乳杆菌和副干酪乳杆菌组成；
所述糖具体选自葡萄糖、冰糖、红糖和白砂糖中至少一种；
所述山楂果肉、水、糖和发酵菌的质量比具体为100:40-80:2-15:2-13；所述山楂果肉的质量以鲜重计；
所述乳酸菌为500亿CFU/g；
所述长双歧杆菌和短双歧杆菌为500亿CFU/g；
所述植物乳杆菌为500亿CFU/g；
所述副干酪乳杆菌为500亿CFU/g；
所述厌氧发酵步骤中，温度为36-42℃；具体为37℃；时间为45-50h；具体为48h；
所述浓缩步骤中，浓缩后的固含量为60-80％；具体为70％。
4.根据权利要求1-3任一所述的香肠，其特征在于：所述复配水分保持剂I选自三聚磷酸钠、焦磷酸钠和六偏磷酸钠中至少一种；
所述膳食纤维选自燕麦、藜麦和小麦中至少一种。
5.根据权利要求1-4任一所述的香肠，其特征在于：所述香肠中还包括奇亚籽、圆苞车前子壳粉、酵母抽提物、胶原蛋白粉、香辛料、高度白酒和食用色素；
所述高度白酒具体为52度的红星二锅头；
6.根据权利要求1-5任一所述的香肠，其特征在于：所述香肠由如下各质量份的各原料制得：
所述香肠具体由如下各质量份的各原料制得：
7.一种制备权利要求1-6任一所述香肠的方法，包括：将所述各原料按照配比混匀后灌肠、发酵，而得。
8.根据权利要求1-6任一所述的香肠或权利要求7所述的方法，其特征在于：所述发酵步骤中，温度为10-16℃；后成熟时间为120-168h。
9.权利要求1-6任一所述香肠在如下任意一种中的应用：
a、降低血清中TC；
b、降低血清中TG；
c、降低血清中LDL-C；
d、抑制和/或预防高脂血症。
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| CN112931794A (zh) * | 2021-03-08 | 2021-06-11 | 浙江波拉波拉食品股份有限公司 | 一种快速发酵香肠及其制备方法 |
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| EP0029503A1 (en) * | 1979-10-25 | 1981-06-03 | Stauffer Chemical Company | Fermented type sausage and its production |
| CN104207180A (zh) * | 2014-07-22 | 2014-12-17 | 黑龙江八一农垦大学 | 一种低脂肪高膳食纤维杂粮香肠的制作方法 |
| CN107348368A (zh) * | 2017-07-12 | 2017-11-17 | 刘杏语 | 一种山楂风味发酵牛腊巴及其制备方法 |
| CN108967919A (zh) * | 2018-06-29 | 2018-12-11 | 江苏军曼农业科技有限公司 | 植物提取物制备的火鸡代餐肉脯 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112931794A (zh) * | 2021-03-08 | 2021-06-11 | 浙江波拉波拉食品股份有限公司 | 一种快速发酵香肠及其制备方法 |
| CN112931797A (zh) * | 2021-03-30 | 2021-06-11 | 江南大学 | 一种干式熟成牛里脊肉的加工方法 |
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