CN114946964B - 一种脂肪替代物及其制作的低脂发酵香肠 - Google Patents
一种脂肪替代物及其制作的低脂发酵香肠 Download PDFInfo
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Abstract
本发明涉及微生物及肉类食品发酵领域,本发明公开了一种脂肪替代物,由以下重量份的组分构成,水62.60‑66.54份、玉米油27.0‑29.6份、大豆分离蛋白5.0‑6.2份以及山药黏液质粉1.46‑1.60份。本发明还公开了低脂发酵香肠,用复合发酵剂RY发酵,所述复合发酵剂RY包括植物乳杆菌RB2和木糖葡萄球菌YJ64,低脂发酵香肠中用脂肪替代物替代50%脂肪,起到了降脂的作用,并且可以促进乳酸菌的快速生长和产酸,提高了产品的安全性,使产品拥有了更好的风味,可用于生产低脂发酵香肠产品。
Description
技术领域
本发明涉及微生物及肉类食品发酵领域,具体涉及一种脂肪替代物及其制作的低脂发酵香肠。
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。
香肠营养丰富,广受消费者喜爱,但是发酵香肠的脂肪含量较高,成品的脂肪含量一般为30%~40%。研究发现,大量饱和脂肪酸以及胆固醇的消化吸收容易引起心血管疾病,从营养和健康的角度出发,有必要减少发酵香肠中的脂肪含量。
随着消费者对低脂饮食的需求增长,香肠中的脂肪替代已得到广泛关注。近年来,国内外对脂肪替代物的研究呈良好势态,多种原料被开发为脂肪替代物。申请号为201210384196.X的中国专利公开了一种发酵香肠用脂肪替代物的制备方法,制备的基料物质为海藻酸钠、钙盐、螯合剂,辅料为乳化剂、水和脂质。申请号为201811382688.9的中国专利公开了一种海藻酸钠凝胶缓释型猪背膘替代物的制备方法及其在发酵香肠中的应用,将菱角、辣木粉混合发酵处理后,利用海藻酸钠-钙盐复合剂制作出凝胶状脂肪替代物,替代部分传统香肠中使用的猪背膘,使香肠具有白色脂肪颗粒的特征,且具有缓释性能。
但迄今为止,现有脂肪替代物会影响到产品卖相以及人们对产品的可接受性,现有研究的脂肪替代物或多或少都存在着不足之处,在实际生产中应用较少。
发明内容
本发明的目的是提供一种脂肪替代物,可以代替50%脂肪,本发明还提供了一种低脂发酵香肠,用复合发酵剂RY发酵,低脂发酵香肠中用脂肪替代物替代50%脂肪,起到了降脂的作用,并且可以促进乳酸菌的快速生长和产酸,抑制腐败微生物和病原菌的生长,提高了产品的安全性,使产品拥有了更好的风味,可用于生产低脂发酵香肠产品。
本发明采用的技术方案是:本发明提供了一种脂肪替代物,由以下重量份的组分构成,水62.60-66.54份、玉米油27.0-29.6份、大豆分离蛋白5.0-6.2份以及山药黏液质粉1.46-1.60份。
进一步地,所述山药黏液质粉的制备方法为将山药在26000r/min下研磨1min,然后在5000r/min下离心10min,收集上清液,得到山药黏液质,在-50℃下真空冷冻干燥24h得山药黏液质粉,0-4℃下保存备用。
一种脂肪替代物的制备方法,按预设比例称取水、大豆分离蛋白、玉米油和山药黏液质粉,将大豆分离蛋白加入水中溶解,然后加入山药黏液质粉,在15000r/min下均质并缓慢加入玉米油,至形成均匀的乳状液,4℃下稳定24h。
本发明提供了一种低脂发酵香肠,含有上述脂肪替代物。
进一步地,所述脂肪替代物替代50%脂肪。
进一步地,采用复合发酵剂RY发酵,所述复合发酵剂RY包括植物乳杆菌RB2和木糖葡萄球菌YJ64;
所述植物乳杆菌RB2和木糖葡萄球菌YJ64的有效活菌数比例为1:3,植物乳杆菌RB2和木糖葡萄球菌YJ64菌粉的有效活菌数不少于1010CFU/g。进一步地,所述植物乳杆菌RB2为植物乳杆菌(Lactobacillus plantarum)RB2,其保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No.21311;
所述木糖葡萄球菌YJ64为木糖葡萄球菌(Staphylococcus xylosus)YJ64,其保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No.21312。
进一步地,所述复合发酵剂RY制备方法包括以下步骤:(1)将植物乳杆菌RB2接种到MRS液体培养基中,37℃培养14h,得到植物乳杆菌RB2发酵液;所述植物乳杆菌RB2在MRS液体培养基中的接种量为1%;
所述MRS液体培养基的组成为:蛋白胨10.0g,牛肉粉8.0g,酵母粉4.0g,葡萄糖20.0g,吐温80 1.0g,醋酸钠5.0g,磷酸氢二钾2.0g,柠檬酸三铵2.0g,硫酸镁0.2g以及硫酸锰0.05g,加蒸馏水至1000mL,pH 6.2±0.1,121℃灭菌20min;
(2)将木糖葡萄球菌YJ64接种到LB液体培养基中,150r/min,37℃培养14h,得到木糖葡萄球菌YJ64发酵液;所述木糖葡萄球菌YJ64在LB液体培养基中的接种量为1%;
所述LB液体培养基的组成为:酵母粉5g,胰蛋白胨10g,氯化钠10g,加蒸馏水至1000mL,pH7.4±0.2,121℃灭菌20min;
(3)将所述植物乳杆菌RB2发酵液和木糖葡萄球菌YJ64发酵液分别在4℃条件下8000r/min离心5min,取沉淀菌体,用与发酵液等体积的生理盐水洗涤两次,并重悬于保护剂中,所述保护剂为脱脂奶粉溶液110.0g/L,保护剂体积为发酵液的1/5,真空冷冻干燥后分别得到植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉;
(4)植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉按比例混合后得到复合发酵剂RY,所述植物乳杆菌RB2和木糖葡萄球菌YJ64的有效活菌数比例为1:3。
进一步地,低脂发酵香肠包括70%瘦猪肉、15%肥猪肉、15%脂肪替代物,配料按猪肉总质量计:糖1.5%、盐1.5%、味精0.3%、护色剂0.2%、十三香0.25%、姜粉0.15%、淀粉0.4%以及复合发酵剂RY。
进一步地,每克猪肉中添加的植物乳杆菌RB2有效活菌数达到107CFU,植物乳杆菌RB2:木糖葡萄球菌YJ64的有效活菌数比例为1:3,在37℃发酵3天。
本发明的有益效果是:
本发明充分利用农副产品——山药黏液质粉以及玉米油、大豆分离蛋白,制备稳定性好的脂肪替代物,应用于发酵香肠中,不仅达到降脂的效果,也改善了脂肪酸组成,同时可促进乳酸菌的生长和产酸,缩短香肠的发酵时间,促进发酵风味物质的形成,一定程度上弥补了脂肪缺失带来的风味损失。
附图说明
图1添加脂肪替代物对发酵香肠pH的影响;
图2添加脂肪替代物对发酵香肠中乳酸菌活菌数的影响;
图3添加脂肪替代物对发酵香肠中葡萄球菌活菌数的影响。
具体实施方式
以下的实施例便于更好地理解本发明,但并不限定本发明。
实施例1脂肪替代物及其制备
实施例1-1
本实施例中,脂肪替代物包括水64.56份、玉米油28.31份、大豆分离蛋白5.6份以及山药黏液质粉1.53份。
一、山药黏液质粉的制备
将山药清洗削皮,切成薄片,破壁机搅碎研磨1min(26000r/min),5000r/min离心10min,收集上清液,得到山药黏液质,-50℃下真空冷冻干燥24h得山药黏液质粉,0-4℃保存备用。
二、脂肪替代物的制备
按照以下配方制备脂肪替代物。量取64.56份水,将5.6份大豆分离蛋白加入水中溶解,然后加入1.53份山药黏液质粉搅拌均匀,15000r/min均质并缓慢加入28.31份玉米油,至形成均匀的乳状液,4℃下稳定24h,备用。
实施例1-2
本实施例和实施例1-1的区别在于,本实施例中,脂肪替代物包括水62.60份、玉米油29.6份、大豆分离蛋白6.2份以及山药黏液质粉1.60份。
实施例1-3
本实施例和实施例1-1的区别在于,本实施例中,脂肪替代物包括水66.54份、玉米油27份、大豆分离蛋白5.0份以及山药黏液质粉1.46份。
脂肪替代物不仅要求降低产品的脂肪含量,也应该使产品具有更高的可接受性。
本发明脂肪替代物还是对某些发酵菌株具有益生作用的脂肪替代物。
山药黏液质存在于山药块茎中,营养丰富,具有免疫刺激活性、抗氧化活性和降血脂等功能作用。山药黏液质主要含甘露聚糖和黏蛋白,具有独特的功能和流变特性,是一种天然成分的添加剂,在食品工业中可用于制备增稠剂和乳液稳定剂等,但由于山药黏液质粘度大等原因,应用于食品中较少(常见发明多是对山药淀粉的利用),本发明使用高速剪切的方法将其与大豆分离蛋白交联成分子网络,乳化玉米油并包含于网络结构中,改善了玉米油乳化液的结构,赋予其应用于肉制品中替代脂肪的能力。其所含能量低,用于开发低脂产品具有很大的潜力,对凝胶的形成、保水、乳化和香气的保持有显著良好的效果。此外,山药黏液质可促进一些菌株生长,本发明创造性的发现山药黏液质对本发明所用菌株植物乳杆菌RB2和木糖葡萄球菌YJ64具有促生长作用。
玉米油与动物脂肪相比,不饱和脂肪酸含量高,饱和脂肪酸含量低,应用于香肠中可改善香肠的脂肪酸组成。
大豆分离蛋白乳化性好,对脂肪替代物的结构起着重要作用,大豆分离蛋白具有抗氧化的效果,对香肠品质具有积极影响。
虽然已有多种脂肪替代物应用于低脂发酵香肠,但尚未见将山药黏液质粉与玉米油、大豆分离蛋白复配应用于任何领域的报道及可促进发酵菌株生长的脂肪替代物应用于发酵香肠的报道。
实施例2复合发酵剂RY的制备
植物乳杆菌RB2是一株分离自泡菜的乳酸菌菌株,该菌株具有抑菌的功能,是一株极具开发潜力的食品用发酵菌株。
植物乳杆菌RB2已于2020年12月7日保藏于中国微生物菌种保藏管理委员会普通微生物中心(简称CGMCC No.21311;地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所;邮编:100101),保藏编号为CGMCC NO.21311,Lactobacillus plantarum RB2即植物乳杆菌RB2。
木糖葡萄球菌YJ64是一株分离自腊肉的菌株,该菌株具有产香的功能,是一株极具开发潜力的食品用发酵菌株。
木糖葡萄球菌YJ64已于2020年12月7日保藏于中国微生物菌种保藏管理委员会普通微生物中心(简称CGMCC No.21312;地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所;邮编:100101),保藏编号为CGMCC NO.Staphylococcus xylosus YJ64即木糖葡萄球菌YJ64。
所述复合发酵剂RY制备方法包括以下步骤:(1)将植物乳杆菌RB2以1%接种量接种到MRS液体培养基中,37℃培养14h,得到植物乳杆菌RB2发酵液;所述MRS液体培养基的组成为:蛋白胨10.0g,牛肉粉8.0g,酵母粉4.0g,葡萄糖20.0g,吐温80 1.0g,醋酸钠5.0g,磷酸氢二钾2.0g,柠檬酸三铵2.0g,硫酸镁0.2g以及硫酸锰0.05g,加蒸馏水至1000mL,pH 6.2±0.1,121℃灭菌20min;
(2)将木糖葡萄球菌YJ64以1%接种量接种到LB液体培养基中,150r/min 37℃振荡培养14h,得到木糖葡萄球菌YJ64发酵液。
所述LB液体培养基的组成为:酵母粉5g,胰蛋白胨10g,氯化钠10g,加蒸馏水至1000mL,pH7.4±0.2,121℃灭菌20min;
(3)将所述植物乳杆菌RB2发酵液和木糖葡萄球菌YJ64发酵液分别在4℃条件下8000r/min离心5min,取沉淀菌体,用与发酵液等体积的生理盐水洗涤两次,并重悬于保护剂中,所述保护剂为脱脂奶粉溶液,所述脱脂奶粉溶液浓度为110.0g/L,保护剂体积为发酵液的1/5,真空冷冻干燥后(冷冻温度:-50℃;冷冻时间:24h)分别得到植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉;
(4)植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉按有效活菌数比例1:3混合后得到复合发酵剂记为复合发酵剂RY,植物乳杆菌RB2和木糖葡萄球菌YJ64菌粉的有效活菌数不少于1010CFU/g
实施例3低脂发酵香肠的制备
香肠配方:精选猪后座肉,对照组(70%瘦肉、30%肥肉),低脂组(70%瘦肉、15%肥肉、15%脂肪替代物)。配料(按猪肉总质量计):糖1.5%、盐1.5%、味精0.3%、康泉高效肉制品护色剂(大连国太食品有限责任公司)0.2%、十三香0.25%、姜粉0.15%、淀粉0.4%、复合发酵剂RY,每克猪肉中添加植物乳杆菌RB2有效活菌数达到107CFU,植物乳杆菌RB2:木糖葡萄球菌YJ64有效活菌数比例为1:3。
低脂组采用本实施例1-1的脂肪替代物。
将猪后座肥瘦分开用8mm孔板绞制。按以上配方将肥肉、瘦肉、脂肪替代物和调料充分混合,低速斩拌1min,0-4℃腌制4h。加入复合发酵剂RY混合均匀,选用38/40猪肠衣进行灌装、扎孔排气,每隔10cm结扎一道,于37℃发酵72h成熟,分别得到对照组发酵香肠和低脂组发酵香肠。
本发明制备低脂发酵香肠肠体饱满,肉馅紧贴肠衣,软硬适中,弹性好,总体可接受度高,出品率高,口感略酸,但风味更加浓郁。该脂肪替代物有效替代50%脂肪,起到了降脂的作用,并且可以促进乳酸菌的快速生长和产酸,有利于抑制腐败微生物和病原菌的生长,提高了产品的安全性,使产品拥有了更好的风味,可用于生产低脂发酵香肠产品。
实验例 效果评价
(1)pH测定
对对照组和低脂组分别用带针型探头的pH计测定发酵香肠的pH值,每个处理重复测定三次。
由图1可知,该脂肪替代物对发酵香肠的pH具有显著影响。在第0h,低脂组与对照组的pH无显著差异(p>0.05),在第24h,低脂组pH下降到4.96,与对照组pH5.59差异极显著(p<0.01)。可见乳酸菌在添加该脂肪替代物的低脂组中产酸速度快。在24h以后,低脂组pH下降趋势缓慢且在第72h时高于对照组。适宜的酸度是产品口感的前提条件。
(2)乳酸菌活菌数测定
参照《乳酸菌检验GB4789.35-2016》对乳酸菌活菌数进行测定。由图2可知,在香肠的整个发酵过程中,低脂组的乳酸菌活菌数都高于对照组。发酵初期低脂香肠中的乳酸菌增殖速度显著高于对照组,有利于抑制腐败菌,保证了香肠发酵的品质。可见,所用脂肪替代物有利于促进乳酸菌的生长,保证了香肠的质量与安全性。
(3)葡萄球菌活菌数
参照Campagnol P C B等的方法(Campagnol P C B,dos Santos B A,Wagner R,Terra N N,&Pollonio M A R.Amorphous cellulose gel as a fat substitute infermented sausages[J].Meat Science,2012,90(1):36-42),采用平板计数法测定葡萄球菌活菌数。由图3可知,在香肠的发酵过程中,葡萄球菌活菌数呈下降趋势,但低脂组发酵香肠葡萄球菌活菌数始终都高于对照组,可见,脂肪替代物可以延缓发酵香肠中葡萄球菌活菌数的下降,有利于低脂香肠风味的形成。
(4)脂肪含量的测定
参照国标GB5009.6—2016测定脂肪含量。由表2可知,添加脂肪替代物的发酵香肠脂肪含量为17.33±0.24%,降低了对照组的22.4%,而且低脂组中以玉米油替代猪肉脂肪有利于改善香肠中脂肪酸组成,赋予香肠更健康的脂肪酸比例。
表2添加脂肪替代物对发酵香肠理化指标的影响
(5)蒸煮损失
将香肠切成大小厚度均一,称重,密封在蒸煮袋中,75℃水浴,当样品中心温度达到70℃后取出冷却至室温25℃,用吸水纸吸干水分,然后称重并记录蒸煮前后的重量,按如下公式计算蒸煮损失率:
蒸煮损失率(%)=(蒸煮前重量-蒸煮后重量)/蒸煮前重量*100%。
如表2所示,添加脂肪替代物的实验组蒸煮损失为15.52%,显著低于对照组(20.06%)。该现象表明用山药黏液质粉稳定的乳化液替代动物脂肪可有效降低香肠加热过程中的蒸煮损失,提高发酵香肠的保水保油的能力。
(6)质构的测定
剥去样品肠衣后,将样品切成直径20mm,高度20mm的圆柱体,相关TPA参数为:圆柱形探头TA3/100,夹具TA-RT-KIT;以1mm/s的速度运行,触发点负载10g,接触到样品后速度为1mm/s,压缩样品至原来高度的30%,等待时间0s,循环2次,测量其硬度、弹性、咀嚼性、粘度、内聚力。每个样品重复测定3次。如表2所示,与对照组相比,低脂组香肠的硬度、咀嚼性、胶着性显著降低(p<0.05),弹性和内聚性增加但不具有显著性(p>0.05)。
(7)色差
色度的测定采用色差仪测定。取发酵香肠,将香肠除去肠衣,绞碎压成20mm、厚度10mm的块状,色差仪校准后选取不同位置测定样品的色差值,重复测定三次,记录样品的亮度值(L*)、红度值(a*)和黄度值(b*)。每个样品重复测定3次。
如表2所示,添加脂肪替代物的发酵香肠L*值和a*值显著高于对照组(p<0.05),b*值均比对照组高,但差异不显著(p>0.05)。可见,该脂肪替代物可以提高产品亮度和红度,有利于保持发酵香肠良好的色泽。
(9)感官评定
感官评价由14名食品专业人员(7男7女)组成的感官评定小组完成,小组成员按照GB/T 22210—2008《肉与肉制品感官评定规范》进行培训。样品采用随机编号,评定小组成员要求对所有样品进行评分,评定不同样品时被要求用温水漱口以减少不同样品带来的影响,评定时互不交流。采用双盲法进行检验。主要评定产品的外观、组织状态、色泽、质地、风味和口感。具体标准如下:
表1感官评价表
如表3所示,低脂香肠总体接受度与对照组相近,低脂组的发酵香肠在风味上评分较高,但差异不显著(p>0.05)。使用该替代物的低脂香肠肠体饱满,肉馅紧贴肠衣,软硬适中,这说明替代物添加入香肠中通过与肌肉蛋白、脂肪相结合,减少水分、油脂和营养物质的流失,达到降脂效果的同时并未对产品品质产生不良影响。添加脂肪替代物的发酵香肠风味更浓郁,但口感略酸,差异不显著(p>0.05)。因此,以水62.60-66.54份、玉米油27.0-29.6份、大豆分离蛋白5.0-6.2份以及山药黏液质粉1.46-1.60份制备的脂肪替代物应用于发酵香肠有较好的品质和接受度。
表3添加脂肪替代物对发酵香肠感官接受度的影响
使用本发明脂肪替代物制备发酵香肠可以代替50%脂肪,所制备低脂发酵香肠肠体饱满,肉馅紧贴肠衣,软硬适中,弹性好,总体可接受度高,出品率高,口感略酸,但风味更加浓郁。
本发明充分利用农副产品——山药黏液质粉以及玉米油、大豆分离蛋白,制备稳定性好的脂肪替代物,应用于发酵香肠中,不仅达到降脂的效果,也改善了脂肪酸组成,同时可促进乳酸菌的生长和产酸,缩短香肠的发酵时间,促进发酵风味物质的形成,一定程度上弥补了脂肪缺失带来的风味损失。
目前,本发明的技术方案已经进行了中试,即产品在大规模量产前的小规模实验;中试完成后,在小范围内开展了用户使用调研,调研结果表明用户满意度较高;现在已经着手准备产品正式投产进行产业化(包括知识产权风险预警调研)。
以上所述实施方式为本发明的优选实施例,而非本发明可行实施的穷举。对于本领域的技术人员而言,在不脱离本发明的精神和实质的情况下,做出的各种改进,都应当被认为包含在本发明的保护范围内。
Claims (5)
1.一种低脂发酵香肠,其特征在于:所述低脂发酵香肠含有脂肪替代物,
所述脂肪替代物由以下重量份的组分构成,水62.60-66.54份、玉米油27.0-29.6份、大豆分离蛋白5.0-6.2份以及山药黏液质粉1.46-1.60份;
所述山药黏液质粉的制备方法为,将山药在26000r/min下研磨1min,然后在5000r/min下离心10min,收集上清液,得到山药黏液质,在-50℃下真空冷冻干燥24h得山药黏液质粉,0-4℃下保存备用;
所述脂肪替代物的制备方法,按预设比例称取水、大豆分离蛋白、玉米油和山药黏液质粉,将大豆分离蛋白加入60℃水中溶解,然后加入山药黏液质粉,在15000r/min下均质并缓慢加入玉米油,至形成均匀的乳状液,4℃下稳定24h;
所述脂肪替代物替代50%脂肪。
2.根据权利要求1所述的低脂发酵香肠,其特征在于:采用复合发酵剂RY发酵,所述复合发酵剂RY由植物乳杆菌RB2和木糖葡萄球菌YJ64组成,所述植物乳杆菌RB2为植物乳杆菌(Lactobacillus plantarum)RB2,其保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No .21311;
所述木糖葡萄球菌YJ64为木糖葡萄球菌(Staphylococcus xylosus)YJ64,其保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No .21312;
所述植物乳杆菌RB2和木糖葡萄球菌YJ64的有效活菌数比例为1:3,植物乳杆菌RB2和木糖葡萄球菌YJ64菌粉的有效活菌数不少于1010 CFU/g。
3.根据权利要求2所述的低脂发酵香肠,其特征在于:所述复合发酵剂RY制备方法包括以下步骤:(1)将植物乳杆菌RB2接种到MRS液体培养基中,37℃培养14h,得到植物乳杆菌RB2发酵液;所述植物乳杆菌RB2在MRS液体培养基中的接种量为1%;
所述MRS液体培养基的组成为:蛋白胨10.0 g,牛肉粉8.0 g,酵母粉4.0 g,葡萄糖20.0g,吐温80 1.0 g,醋酸钠5.0 g,磷酸氢二钾2.0 g,柠檬酸三铵2.0 g,硫酸镁0.2 g以及硫酸锰0.05 g,加蒸馏水至1000mL,pH 6.2±0.1,121℃灭菌20min;
(2)将木糖葡萄球菌YJ64接种到LB液体培养基中,150r/min,37℃培养14h,得到木糖葡萄球菌YJ64发酵液;所述木糖葡萄球菌YJ64在LB液体培养基中的接种量为1%;
所述LB液体培养基的组成为:酵母粉5g,胰蛋白胨10g,氯化钠10g,加蒸馏水至1000mL,pH 7.4±0.2,121℃灭菌20min;
(3)将所述植物乳杆菌RB2发酵液和木糖葡萄球菌YJ64发酵液分别在4℃条件下8000r/min离心5min,取沉淀菌体,用与发酵液等体积的生理盐水洗涤两次,并重悬于保护剂中,所述保护剂为脱脂奶粉溶液110.0g/L,保护剂体积为发酵液的1/5,真空冷冻干燥后分别得到植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉;
(4)植物乳杆菌RB2冻干菌粉和木糖葡萄球菌YJ64冻干菌粉按比例混合后得到复合发酵剂RY,所述植物乳杆菌RB2和木糖葡萄球菌YJ64的有效活菌数比例为1:3。
4.根据权利要求2所述的低脂发酵香肠,其特征在于:低脂发酵香肠包括70%瘦猪肉、15%肥猪肉、15%脂肪替代物,配料按猪肉总质量计:糖1.5%、盐1.5%、味精0.3%、护色剂0.2%、十三香0.25%、姜粉0.15%、淀粉0.4%以及复合发酵剂RY。
5.根据权利要求4所述的低脂发酵香肠,其特征在于,每克猪肉中添加的植物乳杆菌RB2有效活菌数达到107CFU,植物乳杆菌RB2:木糖葡萄球菌YJ64的有效活菌数比例为1:3,在37℃发酵3天。
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