CN116671603A - Sausage quality improver, sausage and preparation method thereof - Google Patents
Sausage quality improver, sausage and preparation method thereof Download PDFInfo
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- CN116671603A CN116671603A CN202310787557.3A CN202310787557A CN116671603A CN 116671603 A CN116671603 A CN 116671603A CN 202310787557 A CN202310787557 A CN 202310787557A CN 116671603 A CN116671603 A CN 116671603A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 claims abstract description 57
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 43
- 235000020279 black tea Nutrition 0.000 claims abstract description 43
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 40
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 30
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 27
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 235000013372 meat Nutrition 0.000 claims description 25
- 229940001941 soy protein Drugs 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 13
- 108091005658 Basic proteases Proteins 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004080 punching Methods 0.000 claims description 5
- 238000003809 water extraction Methods 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 235000013616 tea Nutrition 0.000 abstract description 14
- 230000000704 physical effect Effects 0.000 abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 8
- 235000013824 polyphenols Nutrition 0.000 abstract description 8
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 28
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 10
- 230000001276 controlling effect Effects 0.000 description 9
- 238000001914 filtration Methods 0.000 description 8
- 238000005259 measurement Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 235000010288 sodium nitrite Nutrition 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 239000000945 filler Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010054147 Hemoglobins Proteins 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 210000003141 lower extremity Anatomy 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 241000792859 Enema Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 108010061951 Methemoglobin Proteins 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000003334 potential effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 102220172328 rs138818878 Human genes 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- 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
-
- 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
- A23L13/60—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a sausage quality improver, a sausage and a preparation method thereof. The sausage quality improver comprises the following components in parts by weight: 160-200 parts of black tea extract and 1.3-1.7 parts of soybean protein hydrolysate. When the sausage quality improver is used for preparing the sausage, the residue of nitrite in the sausage can be effectively reduced, the generation of nitrosamine can be blocked, the negative influence of tea polyphenol on the physical properties of the sausage and the like can be avoided, the original physical properties of the sausage are ensured, and the quality of the sausage is improved.
Description
Technical Field
The invention belongs to the technical field of sausage preparation. More particularly, relates to a sausage quality improver, a sausage and a preparation method thereof.
Background
The sausage is one of Chinese traditional special meat products, and has the characteristics of attractive appearance, mellow taste, bright color and the like due to the special processing mode. However, nitrite is often required to be added in the processing process of the sausage, so that the sausage can play roles in color development and bacteriostasis and is helpful for forming the inherent wax flavor of the sausage. However, after a large amount of nitrite is taken in, nitrite can oxidize low-iron hemoglobin in blood into methemoglobin, so that the oxygen carrying capacity of hemoglobin is reduced, tissue and organ hypoxia is caused, toxic symptoms are shown, and the nitrite reacts with secondary amine of protein decomposition products to generate cancerogenic substance nitrosamine under the action of gastric acid, so that a method for reducing the nitrite content in sausage is needed.
Black tea extract contains various antioxidant compounds (such as flavonoids, catechins, polyphenols and the like), is not only often used as an antioxidant for meat products, but also widely used for improving the quality of sausage due to the potential effects of reducing the nitrite content in meat products and inhibiting nitrosamine formation, as the prior art discloses a guang style sausage quality improver compounded by tea polyphenols and the like, which can reduce the residue of sodium nitrite in guang style sausage, but the improver also increases the hardness of guang style sausage and reduces the taste and other qualities of guang style sausage.
Disclosure of Invention
The invention aims at overcoming the defects of the prior art and providing a sausage quality improver which can reduce the nitrite content in sausage and inhibit adverse effects of components such as tea polyphenol on the quality (such as hardness and the like) of the sausage.
The first object of the invention is to provide a sausage quality improver.
The second object of the invention is to provide the application of the sausage quality improver in preparing sausage.
A third object of the present invention is to provide a sausage.
The fourth object of the invention is to provide a preparation method of sausage.
The above object of the present invention is achieved by the following technical scheme:
the invention provides a sausage quality improver which comprises the following components in parts by weight: 160-200 parts of black tea extract and 1.3-1.7 parts of soybean protein hydrolysate.
Most preferably, the composition comprises the following components in parts by weight: 180 parts of black tea extract and 1.5 parts of soybean protein hydrolysate.
Preferably, the black tea extract is obtained from water extraction of black tea.
Further preferably, the water extraction is carried out by extracting the crushed black tea in water at 75-85 ℃ for 25-35 min, most preferably in water at 80 ℃ for 30min.
Further preferably, the pulverization is to 30 to 50 mesh, most preferably 40 mesh.
Further preferably, the black tea is Indelbruised tea.
Preferably, the mass ratio of the black tea to the water is 1:28 to 32, most preferably 1:30.
further preferably, after the water extraction, filtration is also performed.
Preferably, the soy protein hydrolysate is obtained by enzymatic hydrolysis of soy protein with alkaline protease.
Further preferably, the enzymatic hydrolysis is carried out at 45-55℃for 7-9 hours, most preferably at 50℃for 8 hours.
Preferably, the preparation method of the soybean protein hydrolysate specifically comprises the following steps: dissolving soybean protein in water, and performing enzymolysis with alkaline protease.
Further preferably, the mass ratio of the soybean protein to water is 1:8 to 12, most preferably 1:10.
further preferably, the pH at the time of the enzymatic hydrolysis is 8.0 to 8.5.
Further preferably, the concentration of the alkaline protease in water is 0.7wt% to 0.9wt%.
Further preferably, the enzymolysis is followed by post-treatment, such as enzyme deactivation, filtration, reduced pressure concentration, and freeze-drying.
Further preferably, the enzyme deactivation is performed in water at 95-100 ℃ for 12-18 min, most preferably in water at 100 ℃ for 15min.
Further preferably, the reduced pressure concentration is performed at a temperature of 45 to 55 ℃ and a vacuum degree of 0.08 to 0.1MPa for 15 to 20 minutes.
When the sausage quality improver is used for preparing the sausage, the residue of nitrite in the sausage can be effectively reduced, the generation of nitrosamine can be blocked, the negative influence of tea polyphenol on the physical properties of the sausage and the like can be avoided, the original physical properties of the sausage are ensured, and the quality of the sausage is improved, so that the application of the sausage quality improver in preparing the sausage is also within the protection scope of the invention.
The invention also provides a sausage which comprises the following components in parts by weight: 680-720 parts of minced pork, 280-320 parts of diced pork fat, 0.22-0.26 part of nitrite, 33-37 parts of white spirit, 160-200 parts of black tea extract, 1.3-1.7 parts of soy protein hydrolysate and 170-190 parts of water.
Most preferably, the composition comprises the following components in parts by weight: 700 parts of pork powder, 300 parts of diced pork fat, 0.24 part of nitrite, 35 parts of white spirit, 180 parts of black tea extract, 1.5 parts of soybean protein hydrolysate and 180 parts of water.
Preferably, the composition further comprises the following components in parts by weight: 125-135 parts of white granulated sugar, 33-39 parts of salt and 1-1.4 parts of monosodium glutamate.
Most preferably, the composition further comprises the following components in parts by weight: 130 parts of white granulated sugar, 36 parts of salt and 1.2 parts of monosodium glutamate.
The invention provides a preparation method of sausage, which comprises the following steps:
s1, uniformly mixing minced pork and diced pork fat to obtain mixed meat;
s2, adding nitrite, white spirit, black tea extract, soy protein hydrolysate, white granulated sugar, salt and monosodium glutamate in the formula amount into water to obtain a mixed ingredient;
s3, uniformly mixing the mixed meat of S1 and the mixed ingredients of S2, and performing sausage filling, tying, hole punching, cleaning and baking to obtain the sausage;
the execution sequence is not limited by S1 and S2.
The terms "S1 and S2 do not limit the execution sequence" means that S1 may be executed first, S2 may be executed first, or S1 and S2 may be executed simultaneously.
Preferably, the minced pork of S1 is obtained by mincing pork, for example, by mincing through a 6-10 mm orifice plate.
Further preferably, the lean pork is pork hind leg meat.
Preferably, the diced pig fat meat of S1 is obtained by chopping pig fat meat.
Further preferably, the pork fat meat is pork back meat.
Further preferably, the pork fat meat is pre-frozen, such as at-10 ℃, prior to chopping.
Further preferably, the shredding is to 5mm by 5mm.
Preferably, the nitrite is sodium nitrite.
Preferably, the alcoholic strength of the white spirit in S2 is 52-56 degrees, such as 53 degrees Erguotou white spirit.
Preferably, the enema of S3 is performed by using collagen casing with the diameter of 21-22 mm.
Preferably, the baking in S3 is at 45-55deg.C for 65-75 h, most preferably at 50deg.C for 72h.
The invention has the following beneficial effects:
when the sausage quality improver is used for preparing the sausage, the polyphenol in the black tea extract and the nitrite can be subjected to oxidation-reduction reaction, so that the residual quantity of the nitrite in the sausage is effectively reduced, the generation of nitrosamine is blocked, the negative influence of tea polyphenol on the physical properties of the sausage and the like can be avoided through the interaction of the soybean protein hydrolysate and the black tea extract, the original physical properties of the sausage are ensured, the quality of the sausage is improved, and the utilization of tea processing byproducts and the development of healthy meat products are realized.
Drawings
FIG. 1 shows the results of analysis of nitrite remaining amount in sausage.
Detailed Description
The invention is further illustrated in the following drawings and specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Reagents and materials used in the following examples are commercially available unless otherwise specified.
EXAMPLE 1 preparation of sausage
S1, mincing pork hind leg lean meat with a commercial meat mincer through an 8mm pore plate to obtain 700g pork powder; pre-freezing the pork back fat meat at-10deg.C, and cutting into cubic fat meat cubes with the length of 5mm×5mm to obtain 300g of pork fat meat cubes; mixing the minced lean pork and diced pork fat, and uniformly stirring to obtain mixed pork;
s2, mixing 0.24g of sodium nitrite, 35g of white spirit (53-degree Erguotou white spirit), 180g of black tea extract, 1.5g of soy protein hydrolysate, 130g of white granulated sugar, 36g of edible salt and 1.2g of monosodium glutamate with 180g of water to obtain a mixed ingredient;
s3, uniformly mixing the mixed meat of S1 and the mixed ingredients of S2, filling into a sausage filler, filling a collagen casing (with the length of about 16 cm) of 21-22 mm, finally fastening by using a straw rope, punching, cleaning, and then placing into a hot air drying oven at 50 ℃ for baking for 72 hours to obtain the sausage;
the preparation method of the black tea extract comprises the following steps: firstly crushing Indelbruised tea to 40 meshes, adding the crushed Indelbruised tea into water at 80 ℃ for extraction for 30min (controlling the mass ratio of black tea to water to be 1:30), and filtering to obtain the black tea;
the preparation method of the soybean protein hydrolysate comprises the following steps: dissolving soybean protein in water (controlling the mass ratio of soybean protein to water to be 1:10), regulating pH to 8.0, adding alkaline protease (Norwestin Alcalase 2.4L, controlling the concentration of alkaline protease in water to be 0.8wt%) for enzymolysis at 50deg.C for 8h, inactivating enzyme in 100deg.C water for 15min, filtering, concentrating at 50deg.C under vacuum degree of 0.09MPa for 20min, and lyophilizing.
EXAMPLE 2 preparation of sausage
S1, using a commercial meat grinder to grind pork hind legs and lean meat, and passing through a 6mm pore plate to obtain 720g pork powder; pre-freezing the pork back fat meat at-10deg.C, and cutting into cubic fat meat cubes with the length of 5mm×5mm to obtain 280g of pork fat meat cubes; mixing the minced lean pork and diced pork fat, and uniformly stirring to obtain mixed pork;
s2, mixing 0.26g of sodium nitrite, 37g of white spirit (52-degree white spirit) with 160g of black tea extract, 1.3g of soy protein hydrolysate, 135g of white granulated sugar, 33g of edible salt and 1.0g of monosodium glutamate with 170g of water to obtain a mixed ingredient;
s3, uniformly mixing the mixed meat of S1 and the mixed ingredients of S2, filling into a sausage filler, filling a collagen casing (with the length of about 16 cm) of 21-22 mm, finally fastening by using a straw rope, punching, cleaning, and then placing into a hot air drying oven at 45 ℃ for baking for 75 hours to obtain the sausage;
the preparation method of the black tea extract comprises the following steps: firstly crushing Indelbruised tea to 30 meshes, adding the crushed Indelbruised tea into 75 ℃ water, extracting for 35min (controlling the mass ratio of black tea to water to be 1:28), and filtering to obtain the black tea;
the preparation method of the soybean protein hydrolysate comprises the following steps: dissolving soybean protein in water (controlling the mass ratio of soybean protein to water to be 1:8), regulating pH to be 8.5, adding alkaline protease (controlling the concentration of alkaline protease in water to be 0.9wt%) for enzymolysis at 55deg.C for 7h, inactivating enzyme in 100deg.C water for 12min, filtering, concentrating at 55deg.C under vacuum degree of 0.08MPa for 15min, and lyophilizing.
EXAMPLE 3 preparation of sausage
S1, using a commercial meat grinder to grind pork hind legs and a 10mm pore plate to obtain 680g pork shavings; pre-freezing the pork back fat meat at-10deg.C, and cutting into cubic fat meat cubes with the length of 5mm×5mm to obtain 320g of pork fat meat cubes; mixing the minced lean pork and diced pork fat, and uniformly stirring to obtain mixed pork;
s2, mixing 0.22g of sodium nitrite, 33g of white spirit (56-degree Erguotou white spirit), 200g of black tea extract, 1.7g of soy protein hydrolysate, 125g of white granulated sugar, 39g of edible salt and 1.4g of monosodium glutamate with 190g of water to obtain a mixed ingredient;
s3, uniformly mixing the mixed meat of S1 and the mixed ingredients of S2, filling into a sausage filler, filling a collagen casing (with the length of about 16 cm) of 21-22 mm, finally, fastening by using a straw rope, punching, cleaning, and then, baking in a hot air drying oven at 55 ℃ for 65 hours to obtain the sausage;
the preparation method of the black tea extract comprises the following steps: firstly crushing Indelbruised tea to 50 meshes, adding the crushed Indelbruised tea into water at 85 ℃ for extraction for 25 minutes (controlling the mass ratio of black tea to water to be 1:32), and filtering to obtain the black tea;
the preparation method of the soybean protein hydrolysate comprises the following steps: dissolving soybean protein in water (controlling the mass ratio of soybean protein to water to be 1:12), regulating pH to 8.0, adding alkaline protease (controlling the concentration of alkaline protease in water to be 0.7wt%) for enzymolysis at 45deg.C for 9h, inactivating enzyme in water at 95deg.C for 18min, filtering, concentrating at 45deg.C under vacuum degree of 0.1MPa for 20min, and lyophilizing.
Comparative example 1
The difference from example 1 is that soy protein hydrolysate and black tea extract are not added.
Comparative example 2
The same as in example 1, except that 1.5g of soybean protein hydrolysate was replaced with 1.5g of water.
Comparative example 3
The same as in example 1, except that 180g of black tea extract was replaced with 180g of water.
Comparative example 4
The same as in example 1, except that 1.5g of soy protein hydrolysate was replaced with 15g of soy protein isolate.
Test example 1 determination of physical Properties of sausage
1. Measurement method
The sausages obtained in examples 1 to 3 and comparative examples 1, 2 and 4 were cut into cylinders 2cm in height, and physical properties of the sausages were measured by using a P36R probe and a TPA mode of a TA-XTplus physical properties measuring instrument. The measurement parameters are as follows: the speed before measurement is 1.0m/s, the speed after measurement and the speed after measurement are both 2.0m/s, and the compression ratio is 30%.
2. Measurement results
The results are shown in Table 1.
Table 1 results of measurement of physical properties of sausage
| Hardness (g) | Masticatory properties (g, sec) | |
| Example 1 | 8222.24±674.34 a | 3667.45±540.23 a |
| Example 2 | 8437.99±523.81 a | 3506.25±414.89 a |
| Example 3 | 8414.22±554.76 a | 3512.36±366.06 a |
| Comparative example 1 | 8300.32±664.49 a | 3603.61±347.28 a |
| Comparative example 2 | 9562.33±1115.23 b | 4258.13±579.78 b |
| Comparative example 4 | 9552.34±674.33 b | 4096.33±511.44 b |
Note that: the different lower case letters in the same column of the table indicate significant differences between samples (P < 0.05).
As can be seen from table 1:
(1) As can be seen from comparing comparative example 1 with comparative example 2, comparative example 2 added black tea extract on the basis of comparative example 1, the hardness and chewiness of the sausage were significantly high.
(2) Comparing example 1 with comparative example 2, it can be seen that example 1, which added soy protein hydrolysate, significantly reduced the negative effects of excessive sausage hardness and mastication from the black tea extract, returning it to the level of comparative example 1 before the black tea extract was not used.
(3) Comparing example 1 with comparative example 4, it is seen that comparative example 4, in which soy protein hydrolysate was replaced with soy protein isolate, had no significant effect on the negative effects of excessive sausage hardness and masticatory properties of the black tea extract, indicating that only soy protein hydrolysate prepared by the specific method was effective in reducing the negative effects of excessive sausage hardness and masticatory properties of the black tea extract.
(4) As can be seen from the comparison of examples 1 to 3 with comparative examples 1, 2 and 4, the specific sausage quality improver of the present invention can effectively avoid the negative effects of tea polyphenols on the physical properties of sausage, ensure the original physical properties of sausage and improve the quality of sausage.
Test example 2 colourimetric analysis of sausage
1. Measurement method
The brightness (L), redness (a) and yellowness (b) values of the sausages obtained in examples 1 to 3 and comparative example 1 after pulverization were measured using a color difference meter.
2. Measurement results
The results are shown in Table 2.
TABLE 2 colourimetric analysis of sausage
Note that: the different lower case letters in the same column of the table indicate significant differences between samples (P < 0.05).
As is clear from Table 2, the sausages obtained in examples 1 to 2 have no significant difference in brightness and yellowness from comparative example 1, which was not treated with the sausage quality improver of the present invention, while the redness is significantly higher than that of comparative example 1; the sausage obtained in example 3 had no significant difference in redness from comparative example 1, while the brightness and yellowness were significantly higher than those of comparative example 1. The special sausage quality improver can effectively ensure the original characteristics of sausage or obviously improve the original characteristics.
Test example 3 analysis of nitrite residual in sausage
1. Measurement method
The residual amounts of nitrite in the sausages obtained in examples 1 to 3 and comparative examples 1 to 4 were measured by referring to the method for measuring nitrite and nitrate in foods specified in the national food safety standard of GB 5009.33-2016.
2. Measurement results
The results are shown in fig. 1, and can be seen:
(1) Comparing example 1 with comparative example 1, it is seen that example 1, which added black tea extract and soy protein hydrolysate, significantly reduced the nitrite residual amount in the sausage.
(2) As can be seen from comparison of example 1 and comparative example 2, the residual amount of nitrite in the sausage of example 1 added with the soy protein hydrolysate is also reduced, which shows that the residual amount of nitrite in the sausage is reduced synergistically by compounding the soy protein hydrolysate with the black tea extract.
(3) Comparing example 1 with comparative example 3, it can be seen that example 1, which added black tea extract, significantly reduced the residual amount of nitrite in the sausage.
(4) Comparing example 1 with comparative example 4, it is evident that comparative example 4, in which the soy protein hydrolysate was replaced with the soy protein isolate, has less effect on reducing the residual amount of nitrite in sausage than example 1, indicating that only the soy protein hydrolysate prepared by the specific method can reduce the residual amount of nitrite in sausage more effectively.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. The sausage quality improver is characterized by comprising the following components in parts by weight: 160-200 parts of black tea extract and 1.3-1.7 parts of soybean protein hydrolysate.
2. A sausage quality improver as claimed in claim 1 wherein the black tea extract is obtained from water extraction of black tea.
3. A sausage quality improver according to claim 2, wherein the water extraction is carried out by extracting crushed black tea in water at 75-85 ℃ for 25-35 min.
4. A sausage quality improver as claimed in claim 3 wherein the mass ratio of black tea to water is 1: 28-32.
5. The sausage quality improver according to claim 1, wherein the soybean protein hydrolysate is obtained by enzymatic hydrolysis of soybean protein with alkaline protease.
6. The sausage quality improver according to claim 5, wherein the enzymolysis is carried out at 45 to 55 ℃ for 7 to 9 hours.
7. Use of the sausage quality improver according to any one of claims 1 to 6 in the preparation of sausage.
8. The sausage is characterized by comprising the following components in parts by weight: 680-720 parts of minced pork, 280-320 parts of diced pork fat, 0.22-0.26 part of nitrite, 33-37 parts of white spirit, 160-200 parts of black tea extract, 1.3-1.7 parts of soy protein hydrolysate and 170-190 parts of water.
9. The sausage of claim 8, further comprising the following components in parts by weight: 125-135 parts of white granulated sugar, 33-39 parts of salt and 1-1.4 parts of monosodium glutamate.
10. The method for preparing sausage according to any one of claims 8 to 9, characterized by comprising the steps of:
s1, uniformly mixing minced pork and diced pork fat to obtain mixed meat;
s2, adding nitrite, white spirit, black tea extract, soy protein hydrolysate, white granulated sugar, salt and monosodium glutamate in the formula amount into water to obtain a mixed ingredient;
s3, uniformly mixing the mixed meat of S1 and the mixed ingredients of S2, and performing sausage filling, tying, hole punching, cleaning and baking to obtain the sausage;
the execution sequence is not limited by S1 and S2.
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