WO2019041740A1 - 一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法 - Google Patents

一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法 Download PDF

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WO2019041740A1
WO2019041740A1 PCT/CN2018/074047 CN2018074047W WO2019041740A1 WO 2019041740 A1 WO2019041740 A1 WO 2019041740A1 CN 2018074047 W CN2018074047 W CN 2018074047W WO 2019041740 A1 WO2019041740 A1 WO 2019041740A1
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flammulina velutipes
nitrite
added
amount
free
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PCT/CN2018/074047
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English (en)
French (fr)
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陈智毅
刘学铭
程镜蓉
王旭苹
张友胜
张业辉
汪靖瑜
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广东省农业科学院蚕业与农产品加工研究所
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Publication of WO2019041740A1 publication Critical patent/WO2019041740A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

Definitions

  • the invention belongs to the technical field of food safety processing of Cantonese sausage, and particularly relates to a golden sausage with no added nitrite and a preparation method thereof.
  • nitrite including sodium nitrite, potassium nitrate, sodium nitrate, potassium nitrate
  • nitrite in security-related food has always been public concern and quality control
  • the focus of regulation In terms of toxicity, nitrite is a highly toxic substance in the toxicological classification.
  • the human poisoning dose is 0.13 ⁇ 0.15g, and the lethal dose is 3g.
  • the toxic mechanism is that nitrite can oxidize methemoglobin in blood.
  • nitrite can enter the fetus through the placenta, causing fetal distortion; in carcinogenicity, nitrous acid
  • the salt can react with the secondary amine of the protein decomposition product to form nitrosamine under the action of gastric acid.
  • the nitrate reducing bacteria in the stomach can also combine nitrite with amine to form nitrosamine, and nitrosamine has strong carcinogenicity.
  • the role is mainly caused by esophageal cancer, gastric cancer, liver cancer and colorectal cancer.
  • Nitrite is very harmful to the human body, in the national food safety standard - GB2760, the maximum use of sodium nitrite, potassium nitrite, sodium nitrate and potassium nitrate as coloring agents and preservatives in meat products For 0.15g/kg and 0.5g/kg, the residual amount of sodium nitrite is ⁇ 30mg/kg. Nitrite has a very important role in color development, bacteriostatic, chelation, stabilization and enhancement of product flavor.
  • Regulators have a strong demand for nitrite replacements, claiming that nitrites are banned as food additives as long as they find alternatives to nitrite.
  • the current research reports include bacteriostatic agents (potassium sorbate, lactic acid, lactic acid bacteria and nisin, phenolic antioxidants, etc.); coloring agents (red yeast pigment, beet red, egg yolk powder, ascorbic acid, amino acids, etc.) Nitrosamine production blocker ( ⁇ -tocopherol, nicotinamide, ginger garlic juice, etc.).
  • Cantonese-style sausage is a non-fermented meat product. It is popular because of its fine product, rich in meat, rich in nutrients, bright color and easy to eat. There are thousands of sausage products in Guangdong province, with an annual output of more than 40. 10,000 tons, the output value of more than 8 billion yuan, accounting for 60-70% of the output value of Chinese salted products, and the annual growth rate of 10%, accounting for a considerable proportion of the food industry in Guangdong province, is the national salt The largest local sausage product in the industry. However, in the processing of Cantonese sausage, nitrite is added to the traditional sausage meat products of Guangdong for the purpose of color protection, antisepsis and inhibition of botulinum.
  • the residual amount of nitrite in the finished sausage product is 30mg/Kg as stipulated in GB2760-2014, but quite a lot of manufacturers produce Cantonese sausage nitrite exceeding the standard. So far, there has been no report on the use of Flammulina velutipes extract concentrate for the treatment of Cantonese sausage.
  • L-ergomycin As a new food ingredient on the market, and named L-ergomycin, it has been proven to be an effective natural antioxidant with antioxidant capacity comparable to conventional antioxidants such as glutathione and vitamin C.
  • the antioxidant activity of ergot in vitro is mainly reflected in the free electrons that can bind hydroxyl radicals, hypochlorous acid, singlet oxygen and peroxynitrite in tissues; and antioxidants such as glutathione and vitamin C.
  • ergot can be more effective in preventing tyrosine nitration and alpha-1-antiprotein protease passivation; ergothione can also protect DNA from damage and prevent hemoglobin from hydrogen peroxide and hydrogen peroxide.
  • the arachidonic acid peroxidation caused by the mixture; ergothione can prevent the reaction of hemoglobin and hydrogen peroxide, and the discoloration of meat is caused by the reaction between myoglobin and lipid peroxidation, so ergot sulfur is also used. Maintain the stability of the color of fish and poultry.
  • Ergosine is present in the form of a thiol-thiokee tautomer which is predominant in the form of a thioketone in aqueous solution.
  • Ergosine is distributed in certain tissues and organs of mammals, mainly in red blood cells (about 1-2mmol ⁇ L-1) and semen in some animals. Ergosine has a very low content in most organisms, but is abundant in some mushroom varieties, black beans, red beans, red meat, liver, kidney and grains, and is particularly abundant in Flammulina velutipes.
  • Flammulin avelutiper (Fr.) Sing. is a plant taxonomy belonging to the fungus, basidiomycetes, agaric, white mushroom, and genus Flammulina. Flammulina velutipes has high edible and medicinal value, oyster mushroom (also known as flammulin, Flammulin, a basic protein) in Flammulina velutipes, FIP-fve and Flammulina velutipes polysaccharides have excellent anti-cancer effects. Role, the nucleotides in Flammulina velutipes such as 5'-GMP, 5'-AMP, 5'-UMP have the effect of lowering cholesterol.
  • Flammulina velutipes contains phenols, ergothione and polysaccharides, and has good antioxidant activity. Ergosine has attracted more and more attention due to its high efficiency of anti-oxidation, scavenging free radicals, chelation of metal ions and resistance to ultraviolet radiation, as well as preservation and color protection. It has gradually become a research hotspot. The inventors' research shows that the content of ergothione in the dried fruit of the mushroom is significantly higher than other edible fungi, among which the fungus foot (2.332 ⁇ 0.531g/kg) and the fungus (0.585 ⁇ 0.192g).
  • Flammulina velutipes which is equivalent to the extract of Flammulina velutipes fruit extract.
  • the primary object of the present invention is to provide a squid-free Flammulina velutipes, which can maintain the traditional color, flavor, safety characteristics, and can be produced throughout the year, at room temperature. The preservation still maintains the acid value and the peroxide value is stable.
  • Another object of the present invention is to provide a method for preparing the above-mentioned nitrite-free Flammulina velutipes.
  • the invention provides a nitrite-free Flammulina velutipes, the formula of the Flammulina velutipes sausage comprises the following components: pork, seasoning, Flammulina velutipes extract concentrate, chlorhexidine, high calcium food additive and Antioxidant active substance.
  • the invention also relates to the preparation method of the above-mentioned nitrite-free Flammulina velutipes, which comprises the steps of: extracting pork, seasoning, Flammulina velutipes, chlorin, high calcium food additive and antioxidant active substance
  • the mixed raw materials obtained by stirring and mixing are prepared to obtain the Flammulina velutipes broad-type sausage without added nitrite.
  • the nitrite in traditional sausages was replaced by the active ingredients such as ergot sulfur and polyphenols in Flammulina velutipes, so that it does not contain nitrite and has the shelf life of traditional Cantonese sausage. It retains the original color, nutrition and flavor of the Cantonese sausage.
  • Some embodiments of the present invention provide a nitrite-free Flammulina velutipes, which comprises the following components: pork, seasoning, Flammulina velutipes extract concentrate, chlorhexidine, high calcium food additive and Antioxidant active substance.
  • the embodiment of the present invention utilizes the action dose of ergot sulfur, which is an antioxidant substance in Flammulina velutipes, to replace the nitrite in the sausage, and produces a similar effect to nitrite; only the liquid of the Flammulina velutipes extract concentrate containing the quantitative ergothione The sausage meat material is fully mixed to fully carry out the organic chemical reaction.
  • ergot sulfur which is an antioxidant substance in Flammulina velutipes
  • the antioxidant components such as ergot sulfur and polyphenols in Flammulina velutipes can fully function; but only the antioxidant substances such as ergothione and polyphenols in Flammulina velutipes
  • the composition of the nitrite in the sausage can also be substituted for the stability of the antioxidant substance of the active ingredient such as ergot sulfur and polyphenol.
  • the antioxidant substances such as ergot sulfur and polyphenols in Flammulina velutipes are not stable enough to replace nitrite, the inventors creatively added hemin, high calcium food additives and antioxidant active substances. These substances provide high-iron, high-calcium and non-acidic environmental conditions with high antioxidant activity for the active constituents such as ergot sulfur and polyphenols in Flammulina velutipes.
  • mushroom extract concentrate was added in an amount so as to meter ergothioneine and polyphenols, wherein the amount of added ergothioneine ergothioneine 0.2-2mg added per kg of meat in accordance with, e.g., added per kg of pork ergothioneine 0.3-1.8 mg, or 0.3-1.7 mg, or 0.3-1.6 mg, or 0.4-1.7 mg, or 0.5-1.7 mg, or 0.6-1.6 mg, or 0.6-1.5 mg, or 0.7-1.4 mg, or 0.7- 1.3 mg, etc.; the amount of polyphenol added is 0.1-1 mg, for example 0.2-1 mg, or 0.2-0.9 mg, or 0.3-1 mg, or 0.3-0.9 mg, or 0.4-1 mg, or 0.4-, per kg of pork. 0.9 mg, or 0.4-0.8 mg, or 0.4-0.7 mg, or 0.5-8 mg, or 0.5-0.9 mg, or 0.6-1 mg, and the like.
  • the equivalent of iron ions in the methemoglobin is greater than the equivalent of ergothione in the Flammulina velutipes extract concentrate.
  • the amount of the iron ion of the active ingredient in the hemin in the chlorinated extract is 2.85 times or more of the amount of the ergothione added in the Flammulina velutipes extract concentrate.
  • the amount of the iron component of the active ingredient in the chlorin is 1.85 times, or 2.9 times, or 3 times, or 3.1 times, or 3.2 times, or 3.3, of the amount of ergot sulfur added in the Flammulina velutipes extract concentrate. Times, or 3.4 times, or 3.5 times, etc.
  • chlorinated hemin or other iron-containing food additives are mainly used to make the high-iron ion characteristics of the enoki mushroom maintain high anti-oxidation activity, and at the same time replace the nitrite to maintain the color of the traditional Cantonese sausage.
  • heme iron is a pure natural biological iron supplement, which has the advantages of high bioavailability, no iron accumulation poisoning in the body and gastrointestinal irritation, etc. Hemoglobin is also an important raw material for anti-anemia and anti-tumor drugs.
  • the high calcium food additive is ultrafine fresh bone powder, and the calcium ion equivalent of the ultrafine fresh bone powder is greater than the equivalent of ergothione in the Flammulina velutipes extraction concentrate.
  • the amount of calcium ion added to the ultrafine fresh bone powder is 17% or more of the amount of ergothione added in the Flammulina velutipes extract concentrate.
  • ultra-fine fresh bone powder or other food additives with high calcium content By adding ultra-fine fresh bone powder or other food additives with high calcium content, it is used to contain 20-30% of mineral elements such as calcium. Calcium ions and the alkaline environment formed by them help to maintain the ergot sulfur of Flammulina velutipes. High antioxidant activity, while ultra-fine fresh bone powder contains 12.0% to 35.0% protein, the highest content of which is collagen collagen, which not only strengthens nutrition, but also enriches the taste.
  • the antioxidant active substance is a rosemary extract, and the active ingredient of the rosemary extract is added in an amount of 0.04-0.06%, for example 0.04%, of the total mass of the Flammulina velutipes. 0.05% or 0.06%.
  • Antioxidant activity is enhanced by the addition of some antioxidant active substances such as rosemary extract, etc., in synergy with ergot sulfur, polyphenols, etc. in Flammulina velutipes.
  • the flavorings include table salt, ice water, sugar, white wine, and MSG.
  • other suitable seasonings may be selected depending on the taste, for example, removing ice water or the like.
  • the amount of salt added is 1-5% of the total mass of Flammulina velutipes, and the amount of ice water is 3-10% of the total mass of Flammulina velutipes.
  • the amount of sugar added is the total amount of Flammulina velutipes.
  • the amount of white wine added is 1-5% of the total mass of Flammulina velutipes
  • the amount of MSG added is 0.1-0.5% of the total mass of Flammulina velutipes.
  • the addition amount of salt, ice water, sugar, white wine, and monosodium glutamate may be a conventional addition amount for preparing a wide-type sausage in the field.
  • the pork comprises fat and lean meat, and the mass ratio of fat to lean meat is 1.5-2.5:8.
  • the prepared sausage has a moderate taste and is not greasy.
  • the Flammulina velutipes extract concentrate is obtained by the following preparation process: the Flammulina velutipes raw material is mixed with water, ultrasonically assisted extraction by microwave, and the extract is concentrated under reduced pressure.
  • the raw material of Flammulina velutipes is a deep fermentation broth of Flammulina velutipes, Flammulina velutipes, Flammulina velutipes or Flammulina velutipes.
  • the ratio of the raw material of the Flammulina velutipes to the water is 1:20-50.
  • the microwave ultrasonic assisted extraction is performed by ultrasonic treatment with an ultrasonic power of 200-600 W for 5-10 min, followed by microwave treatment with a microwave power of 100-700 W for 3-30 min, and the microwave treatment temperature is 50-70. °C; or firstly use microwave with microwave power of 100-700W for 3-30min, microwave treatment temperature of 50-70 °C, and then ultrasonic treatment with ultrasonic power of 200-600W for 5-10min.
  • the concentration under reduced pressure is performed by concentrating the extract through a rotary evaporator at a concentration of 25-30% of the extract.
  • Some embodiments of the present invention also relate to a Flammulina velutipes broad-salted sausage without added nitrite, the recipe of the sausage comprising the following components: pork, salt, ice water, sugar, white wine, monosodium glutamate, Flammulina velutipes extract concentrate, chlorination Heme, superfine fresh bone meal, rosemary extract.
  • the Flammulina velutipes extract concentrate is obtained by using the Flammulina velutipes fruit body, or the Flammulina velutipes foot, or the Flammulina velutipes or the Flammulina velutipes hyphae liquid deep fermentation broth as a solvent, and the ratio of the liquid to the liquid is 1:20-50, and the extract is prepared by microwave ultrasonic assisted extraction.
  • Some embodiments of the present invention also relate to a method for preparing the above-mentioned nitrite-free Flammulina velutipes, which comprises the steps of: extracting pork, seasoning, Flammulina velutipes, chlorin, high calcium food additive and The mixed raw material obtained by stirring and mixing the antioxidant active substance is prepared to obtain the Flammulina velutipes broad-type sausage without added nitrite.
  • the mixed raw materials are sequentially enema, needled, tied, and baked.
  • the mass content of ergothione and polyphenol in the extract of Flammulina velutipes is detected before mixing the raw materials, so that the added amount of ergothione in the added Flammulina velutipes extract concentrate is per kg of pork. 0.2-2 mg of ergot sulfur was added, and the amount of polyphenol added was 0.1-1 mg of polyphenol per kg of pork.
  • the detection of ergothione is quantitatively detected by high performance liquid chromatography, and the detection of polyphenols is quantitatively detected by the forinol method.
  • the pork is pretreated pork, and the pretreatment is to trim, rinse, cut the diced and minced the pork.
  • Some embodiments of the present invention also relate to a method for preparing a Flammulina velutipes without added nitrite, according to the following steps:
  • the mass content of the ergothione in the step (1) is quantitatively detected by high performance liquid chromatography; the mass content of the polyphenol is quantitatively detected by the forinol method.
  • the pretreatment in the step (2) is to trim, rinse and cut the pork.
  • the first embodiment of the present invention utilizes the action dose of ergot sulfur, which is an antioxidant substance in Flammulina velutipes, in place of nitrite in the sausage, and produces a similar effect to nitrite; only the liquid of Flammulina velutipes extract concentrate containing quantitative ergothione
  • the organic chemical reaction can be fully carried out in order to fully mix the raw material of the sausage meat, and the active ingredients such as ergot sulphur and polyphenol in the Flammulina velutipes can fully function;
  • the present invention is low-cost ginseng mushroom sputum or Flammulina velutipes mycelium liquid High-efficiency extraction and concentration technology using ergothione and polyphenol as the symbolic components in the deep fermentation broth.
  • This technology uses water as solvent, microwave ultrasonic assisted extraction, and concentrated under reduced pressure to extract the ergothione, the effective component of Flammulina velutipes. It also retains antioxidant active ingredients such as Flammulina velutipes polysaccharides and Flammulina velutipes polyphenols.
  • antioxidant active substances such as rosemary extract and the like are synergistically enhanced with antioxidant activity such as ergothione and polyphenol in Flammulina velutipes.
  • the key point is to provide high-iron ion, high-calcium ion and non-acidic environmental conditions for maintaining high antioxidative activity of enoki mushroom; and adding methacrylin or other iron-containing food.
  • Additives mainly utilizing the characteristics of high-iron ions, make the ergot mushroom ergot sulfur maintain high antioxidant activity, and at the same time replace nitrite to maintain the color of traditional Cantonese sausage.
  • heme iron is a natural biological iron supplement. The agent has the advantages of high bioavailability, no iron accumulation poisoning in the body and gastrointestinal irritation, etc.
  • Hemoglobin is also an important raw material for anti-anemia and anti-tumor drugs; adding ultra-fine fresh bone powder or other food additives with high calcium content, etc. It uses 20-30% of mineral elements such as calcium, and the calcium ion and its alkaline environment help to maintain the high antioxidant activity of Flammulina velutipes, while the ultrafine fresh bone powder contains 12.0% ⁇ 35.0% of the protein, the highest content of which is the collagen that makes up the collagen fiber, which not only strengthens the nutrition, but also enriches the mouth. sense.
  • the Flammulina velutipes extract concentrate is added to the Cantonese sausage, which is prepared by using microwave as a solvent from a low-cost Flammulina velutipes or Flammulina hyphae liquid deep-fermented fermentation liquid, and microwave-assisted extraction and subtraction.
  • the liquid obtained by pressure concentration and concentrated with ergothione and polyphenol is added to the raw material of the sausage in the form of liquid, and fully mixed.
  • the raw material of the sausage is fully reacted, thereby effectively inhibiting the growth of microorganisms, reducing the oxidation of fat, reducing the oxidation rate of myoglobin and hemoglobin, improving its stability, and improving the sensory properties, thereby functioning as an alternative to nitrite.
  • reported to date are used in the form of the original structure of mushroom powder or the like is added mushroom sausage, the main use of mushroom flavor, but due to the addition of the mushroom structure intact cells, Flammulina active ingredient sufficient effect could not react with the raw pork sausage, Therefore, it also failed to function as an antioxidant and a substitute for nitrite.
  • the Flammulina velutipes extract concentrate is added to the Cantonese sausage, and the ergot sulfur content of not less than 0.2 mg/kg is added to achieve the effect of replacing the nitrite.
  • the amount of ergothione in the edible fungus fruit body is the highest, but only 0.3%, and so far reported that the mushroom is directly added to the meat products, due to direct addition, no extraction and concentration, the active ingredient ergot in Flammulina velutipes
  • the amount of thione does not reach the dose of the replacement nitrite, and thus does not show the effect of replacing nitrite.
  • the ultrafine fresh bone powder is added to the Cantonese sausage, and the main purpose is to provide a high content of calcium ions, which is helpful for maintaining the high antioxidant activity of the ergot mushroom ergot and contributing to the formation of inhibition.
  • heparin is added to the Cantonese sausage, and the main purpose is to provide a high content of iron ions, which is helpful for maintaining the high antioxidant activity of the ergot mushroom ergot, and heme, etc.
  • the alternative nitrite has the effect of maintaining the color of the traditional Cantonese sausage.
  • the fresh-keeping period of the traditional Cantonese sausage can be preserved, and the original color, nutrition and flavor of the Cantonese sausage can be well preserved.
  • Step 1 Preparation of Flammulina velutipes extract concentrate:
  • the water of the Flammulina velutipes fruit body is used as a solvent, the ratio of material to liquid is 1:30, microwave ultrasonic assisted extraction, and the extract is concentrated under reduced pressure to obtain Flammulina velutipes extract concentrate; the microwave ultrasonic assisted extraction
  • the ultrasonic power was 400 W, the ultrasonic treatment time was 8 min, the microwave power was 500 W, the microwave treatment time was 15 min, and the temperature was 60 °C.
  • Step 2 Quantification of ergot sulfur: The content of ergothione in the extract of Flammulina velutipes in step 1 was quantitatively determined by high performance liquid chromatography (HPLC).
  • Step 3 Quantification of polyphenols: The content of polyphenols in the extract of Flammulina velutipes in step 1 was quantitatively detected by the forinol method.
  • Step 4 pre-treatment of sausage and ingredients: select pork (the ratio of lean meat to fat meat is 8:2) for dressing ⁇ rinsing ⁇ cutting diced ⁇ ground meat, then adding enoki mushroom extract concentrate, chlorin heme, super Fine fresh bone powder, rosemary extract, salt, ice water, sugar, white wine and monosodium glutamate are mixed, fully mixed, and adjusted to pH value 8; wherein the addition amount of Flammulina velutipes extract concentrate is measured by ergot sulfur and polyphenols , wherein the amount of ergot sulfur added is 1 mg per gram of pork, and the amount of polyphenol is 0.8 mg per kilogram of pork; the amount of iron ion fluorin active ingredient iron ion added is Flammulina velutipes extract concentrate The addition amount of sulfur in the ergot is 2.85 times; the addition amount of calcium ion in the active ingredient of superfine fresh bone powder is 17% of the amount of ergot sulfur added in the extract of Flammulina velutipe
  • Step 5 raw material filling of the sausage and finished product baking: enema ⁇ injection ⁇ stalking rope ⁇ baking ⁇ finished product finishing.
  • the obtained sausage does not contain nitrite, and has the preservation period of the traditional Cantonese sausage, which can well preserve the original color, nutrition and flavor of the Cantonese sausage.
  • Step 1 Preparation of Flammulina velutipes extract concentrate: The water of the mushroom is used as the solvent, the ratio of material to liquid is 1:50, and the extraction is concentrated under reduced pressure to obtain the extract of Flammulina velutipes; microwave ultrasonic assisted extraction of ultrasound The power is 600W, the ultrasonic treatment time is 5min, the microwave power is 700W, the microwave treatment time is 3min, and the temperature is 50°C.
  • Step 2 Quantification of ergot sulfur: The content of ergothione in the extract of Flammulina velutipes in step 1 was quantitatively determined by high performance liquid chromatography (HPLC).
  • Step 3 Quantification of polyphenols: The content of polyphenols in the extract of Flammulina velutipes in step 1 was quantitatively detected by the forinol method.
  • Step 4 pre-treatment of sausage and ingredients: select pork (the ratio of lean meat to fat meat is 8:2.5) for dressing ⁇ rinsing ⁇ cutting diced ⁇ ground meat, then adding enoki mushroom extract concentrate, chlorinated hemoglobin, super Fine fresh bone powder, rosemary extract, salt, ice water, sugar, white wine and monosodium glutamate are mixed, fully mixed, and adjusted to pH value 9; wherein the addition amount of Flammulina velutipes extract concentrate is measured by ergot sulfur and polyphenols , wherein the amount of ergot sulfur added is 2 mg per gram of pork ergot sulfur, and the amount of polyphenol added is 1 mg per kg of pork; the amount of iron ion fluorin heme active ingredient iron ion is added to the Flammulina velutipes extract concentrate The amount of ergot sulfur added is 2.9 times; the amount of calcium ion added to the active ingredient of ultrafine fresh bone powder is 18% of the amount of ergot sulfur added in the extract of
  • Step 5 raw material filling of the sausage and finished product baking: enema ⁇ injection ⁇ stalking rope ⁇ baking ⁇ finished product finishing.
  • the obtained sausage does not contain nitrite, and has the preservation period of the traditional Cantonese sausage, which can well preserve the original color, nutrition and flavor of the Cantonese sausage.
  • Step 1 Preparation of Flammulina velutipes extract concentrate: using Flammulina velutipes water as solvent, the ratio of material to liquid is 1:35, using microwave ultrasonic assisted extraction, and extracting the extract under reduced pressure to obtain Flammulina velutipes extract concentrate; the microwave ultrasonic assisted extraction
  • the ultrasonic power was 200 W
  • the ultrasonic treatment time was 10 min
  • the microwave power was 100 W
  • the microwave treatment time was 30 min
  • the temperature was 70 °C.
  • Step 2 Quantification of ergot sulfur: The content of ergothione in the extract of Flammulina velutipes in step 1 was quantitatively determined by high performance liquid chromatography (HPLC).
  • Step 3 Quantification of polyphenols: The content of polyphenols in the extract of Flammulina velutipes in step 1 was quantitatively detected by the forinol method.
  • Step 4 pre-treatment of sausage and ingredients: select pork (the ratio of lean meat to fat meat is 8:1.5) for dressing ⁇ rinsing ⁇ cutting diced ⁇ ground meat, then adding enoki mushroom extract concentrate, chlorinated hemoglobin, super Fine fresh bone powder, rosemary extract, salt, ice water, sugar, white wine and monosodium glutamate are mixed, fully mixed, and adjusted to pH 7; the amount of Flammulina velutipes extract concentrate is ergot sulfur and polyphenol The amount of ergot sulfur added is 0.2 mg per gram of pork, and the amount of polyphenol added is 0.1 mg per kg of pork; the amount of iron ion fluorin active ingredient iron ion added is Flammulina velutipes extract The amount of ergot sulfur added in the concentrate is 3.0 times; the amount of calcium ion added to the active ingredient of ultrafine fresh bone powder is 17.5% of the amount of ergot sulfur added in the extract of Flammulina velutipes; the ice water is
  • Step 5 raw material filling of the sausage and finished product baking: enema ⁇ injection ⁇ stalking rope ⁇ baking ⁇ finished product finishing.
  • the obtained sausage does not contain nitrite, and has the preservation period of the traditional Cantonese sausage, which can well preserve the original color, nutrition and flavor of the Cantonese sausage.
  • Step 1 Preparation of Flammulina velutipes extract concentrate:
  • the Flammulina velutipes mycelium liquid deep-layer fermentation broth is used as a solvent, and the ratio of material to liquid is 1:20, and the extract is concentrated under reduced pressure by microwave ultrasonic extraction to obtain Flammulina velutipes extract concentrate;
  • Microwave ultrasound-assisted extraction of ultrasonic power was 250W, ultrasonic treatment time was 9min, microwave power was 300W, microwave treatment time was 20min, and temperature was 65°C.
  • Step 2 Quantification of ergot sulfur: The content of ergothione in the extract of Flammulina velutipes in step 1 was quantitatively determined by high performance liquid chromatography (HPLC).
  • Step 3 Quantification of polyphenols: The content of polyphenols in the extract of Flammulina velutipes in step 1 was quantitatively detected by the forinol method.
  • Step 4 pre-treatment of sausage and ingredients: select pork (the ratio of lean meat to fat meat is 8:1.8) for dressing ⁇ rinsing ⁇ cutting diced ⁇ ground meat, then adding enoki mushroom extract concentrate, chlorinated hemoglobin, super Fine fresh bone powder, rosemary extract, salt, ice water, sugar, white wine and monosodium glutamate are mixed, fully mixed, adjusted pH value; wherein the addition amount of Flammulina velutipes extract concentrate, ergot sulfur and polyphenols The amount of ergot sulfur added is 0.8 mg per gram of pork, and the amount of polyphenol added is 0.6 mg per kg of pork; the amount of iron ion fluorin as active ingredient iron ion is extracted from Flammulina velutipes The amount of ergot sulfur added in the concentrate is 2.85 times; the amount of calcium ion added to the active ingredient of ultrafine fresh bone powder is 19% of the amount of ergot sulfur added in the extract of Flammulina velutipes; the
  • Step 5 raw material filling of the sausage and finished product baking: enema ⁇ injection ⁇ stalking rope ⁇ baking ⁇ finished product finishing.
  • the obtained sausage does not contain nitrite, and has the preservation period of the traditional Cantonese sausage, which can well preserve the original color, nutrition and flavor of the Cantonese sausage.
  • Step 1 Preparation of Flammulina velutipes extract concentrate:
  • the Flammulina velutipes mycelium liquid deep fermentation broth is used as a solvent, the ratio of material to liquid is 1:25, and the extract is concentrated under reduced pressure by microwave ultrasonic extraction to obtain Flammulina velutipes extract concentrate;
  • the ultrasonic power assisted by microwave ultrasonic extraction was 280 W, the ultrasonic treatment time was 8 min, the microwave power was 400 W, the microwave treatment time was 18 min, and the temperature was 55 °C.
  • Step 2 Quantification of ergot sulfur: The content of ergothione in the extract of Flammulina velutipes in step 1 was quantitatively determined by high performance liquid chromatography (HPLC).
  • Step 3 Quantification of polyphenols: The content of polyphenols in the extract of Flammulina velutipes in step 1 was quantitatively determined by the forinol method.
  • Step 4 pre-treatment of sausage and ingredients: select pork (the ratio of lean meat to fat meat is 8:1.8) for dressing ⁇ rinsing ⁇ cutting diced ⁇ ground meat, then adding enoki mushroom extract concentrate, chlorinated hemoglobin, super Fine fresh bone powder, rosemary extract, salt, ice water, sugar, white wine and monosodium glutamate are mixed, fully mixed, and adjusted to pH 8; the addition amount of Flammulina velutipes extract concentrate is ergothione and polyphenol
  • the amount of ergot sulfur added is 0.7 mg per gram of pork, and the amount of polyphenol added is 0.5 mg per kg of pork;
  • the amount of iron ion fluorin active ingredient iron ion added is Flammulina velutipes extract
  • the amount of ergot sulfur added in the concentrate is 2.80 times; the amount of calcium ion added to the active ingredient of ultrafine fresh bone powder is 19% of the amount of ergot sulfur added in the extract of Flammulina veluti
  • Step 5 raw material filling of the sausage and finished product baking: enema ⁇ injection ⁇ stalking rope ⁇ baking ⁇ finished product finishing.
  • the obtained sausage does not contain nitrite, and has the preservation period of the traditional Cantonese sausage, which can well preserve the original color, nutrition and flavor of the Cantonese sausage.
  • the above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and combinations thereof may be made without departing from the spirit and scope of the invention. Simplifications should all be equivalent replacements and are included in the scope of the present invention.
  • nitrite in the traditional Cantonese sausage processing method it is added to the extract concentrate from the low-cost Flammulina velutipes, the fungus or the Flammulina velutipes liquid deep fermentation broth, food additive-chlorine It can maintain the traditional color, flavor and safety characteristics, and can be produced all year round. It can maintain the acid value and peroxide value at room temperature.
  • the preparation process is simple and suitable. Industrial mass production and promotion have good application prospects and economic value.

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Abstract

一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法，属于食品安全加工技术领域。该金针菇广式腊肠的配方包含以下组分：猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质。其制备方法包括以下步骤：将猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质搅拌混合得到的混合原料制备得到无添加亚硝酸盐的金针菇广式腊肠。生产的广式腊肠不含亚硝酸盐，具有传统广式腊肠的保质期，可以很好地保留了广式腊肠原有的色泽、营养及风味。

Description

一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法
本申请要求于2017年8月30日提交中国专利局的申请号为201710763151.6、名称为“一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法和应用”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于广式腊肠的食品安全加工技术领域，特别涉及一种无添加亚硝酸盐的金针菇广式腊肠及其制备方法。
背景技术
由于亚硝酸盐(包括亚硝酸钠、亚硝酸钾、硝酸钠、硝酸钾)具有中毒、致癌、致畸等非常严重的危害，亚硝酸盐在相关食品中的安全性始终是公众关注和质控监管的焦点。在毒性方面，亚硝酸盐在毒理学分类中属于“剧毒”类物质，人体中毒剂量为0.13～0.15g，致死量为3g，其中毒机理是，亚硝酸盐可使血中低铁血红蛋白氧化成高铁血红蛋白，从而失去运氧的功能，致使组织缺氧，出现青紫而中毒症状；在致畸性方面，亚硝酸盐可透过胎盘进入胎儿体内，导致胎儿畸变；在致癌性方面，亚硝酸盐可在胃酸作用下与蛋白质分解产物二级胺反应生成亚硝胺，同时，胃内的硝酸还原菌也能使亚硝酸盐与胺类结合成亚硝胺，而亚硝胺具有强烈的致癌作用，主要引起食道癌、胃癌、肝癌和大肠癌等。
虽然亚硝酸盐对人体非常有害，但在食品安全国家标准-食品添加剂使用标准GB2760中在肉制品中亚硝酸钠、亚硝酸钾以及硝酸钠、硝酸钾作为护色剂、防腐剂最大使用量分别为0.15g/kg和0.5g/kg，以亚硝酸钠计的残留量均要≤30mg/kg，亚硝酸盐具有发色、抑菌、螯合、稳定和增强产品的风味等非常重要的作用，而且成本很低，因而被广泛使用，如CN201410081329.5、CN201410081427.9、CN201510266126.8、CN201310038123.X、CN201510035863.7、CN201610271649.6、CN201210213695、CN201510204947.9等等。
监管部门对亚硝酸盐替代品有强烈的需求，声称只要找到亚硝酸盐的替代品，就会禁止亚硝酸盐作为食品添加剂的使用。目前研究报道的替代品有抑菌剂(山梨酸钾、乳酸、乳酸菌及乳酸链球菌素、酚类抗氧化剂等)；发色剂(红曲色素、甜菜红、蛋黄粉、抗坏血酸、氨基酸等)；亚硝胺生成阻断剂(α-生育酚、烟酰胺、姜蒜汁等)。专利中声称替代添加亚硝酸盐的有：添加了余甘子粉的CN201610406605.X，添加了芝麻及紫外线灯照射杀菌的CN200910041375.1、采用了糯米粉的CN201110001247.1、使用了抗氧化剂(抗坏血酸、茶多酚)、防腐剂(山梨酸钾、乳酸钠、乳酸链球菌素)等的CN200610122590.0，CN201110137881.8则添加了桃金娘精油减少了亚硝酸盐的用量。但这些替代品在与亚硝酸盐在传统的肉制品中发色、抑菌、螯合、稳定和增强产品的风味等所起的作用以及成本等 方面仍有巨大的差距。迄今尚未见使用金针菇提取浓缩液在腊肠中替代亚硝酸盐的报道。
广式腊肠属于非发酵肉制品，因其产品制作精细，具有肉嫩香醇，营养丰富，色泽明亮，食用简便等特点而深受欢迎，广东省腊肠肉制品生产企业有数千家，年产量达40多万吨，产值达80多亿人民币，占中国腌腊制品产值的60-70％，且每年均以10％的增长速度发展，在广东省食品工业产值内占有相当大的比重，是全国腌腊制品行业中产业最具规模的地方腊肠产品。但在广式腊肠的加工过程中，出于发色护色、防腐和抑制肉毒杆菌的需要，粤式传统腊肠肉制品中均添加了亚硝酸盐。腊肠成品中的亚硝酸盐残留量国标GB2760-2014规定的30mg/Kg，但相当多的厂家生产的广式腊肠亚硝酸盐超标。迄今尚未见使用金针菇提取浓缩液进行广式腊肠处理的报道。
麦角硫因(2017年7月13日，欧盟委员会发布(EU)2017/1281号法规，根据欧洲议会和理事会(EC)第258/97号条例，授权将L-麦角硫因(L-ergothioneine)作为新食品成分投放市场，并命名为L-麦角硫杆菌素)已被证实是一种有效的天然抗氧化剂，其抗氧化能力可与常规抗氧化剂谷胱甘肽、维生素C等相当。麦角硫因在体外的抗氧化性主要体现在可以结合组织中羟自由基、次氯酸、单线态氧以及过氧亚硝酸盐等的自由电子；与谷胱甘肽、维生素C等抗氧化剂相比，麦角硫因能更有效预防酪氨酸的硝化和α-1-抗蛋白酶的钝化；麦角硫因还能保护DNA免受损伤以及防止由过氧化氢和过氧化氢亚铁血红素蛋白质混合物导致的花生四烯酸过氧化；麦角硫因能够阻止血红蛋白与过氧化氢的反应，肉的变色是肌红蛋白和脂类过氧化之间的反应所致，因而麦角硫因也被用来维持鱼肉和畜禽肉颜色的稳定性。麦角硫因以硫醇－硫酮互变异构体的形式存在，在水溶液中硫酮的形式占优势。麦角硫因分布于哺乳动物的某些组织、器官中，主要存在于红血球(约1-2mmol·L-1)和某些动物的精液中。麦角硫因在绝大多数生物体中的含量均极少，而在某些蘑菇品种、黑豆、红豆、红肉、肝、肾和谷物中却含量丰富，在金针菇中含量尤为丰富。
金针菇[Flammulinavelutiper(Fr.)Sing.]在植物分类学上，隶属真菌门，担子菌纲，伞菌目，白蘑科，金针菇属。金针菇有很高的食用药用价值，金针菇中的朴菇素(也叫火菇素，Flammulin，一种碱性蛋白)，金针菇免疫调节蛋白即FIP-fve、金针菇多糖等具有很好的抗癌作用，金针菇中的核苷酸如5′-GMP，5′-AMP，5′-UMP等具有降胆固醇的作用，金针菇含有酚类、麦角硫因和多糖，具有很好的抗氧化活性，其中麦角硫因以其高效的抗氧化、清除自由基、螯合金属离子和抵抗紫外线辐射以及保鲜护色作用等功能而受到越来越多的关注，逐渐成为研究热点。本发明人研究表明，金针菇子实体干物中麦角硫因的含量(3.213±0.624g/kg)显著高于其他食用菌，其中菌脚(2.332±0.531g/kg)、菌糠(0.585±0.192g/kg)同样含有丰富的麦角硫因，因此从菌糠废弃物采用高效提取浓缩技术可以大量低成本地获取与金针菇子实体提取液相当的金针菇活性成分。
迄今有关金针菇原料用于肉制品加工专利文献等，如CN105851902A、CN105851903A、CN103989188A、CN105815761A、CN105815780A、CN105595229A、CN105211931A、CN102389105A、CN106615972A、CN106509062A，CN106359539A、CN106072017A，均是考虑利用金针菇的风味、保鲜作用和保健功能，均未涉及金针菇提取液替代亚硝酸盐的报道；第二，迄今的报道中金针菇原料均以金针菇干粉或金针菇鲜菇粉碎等原有结构添加到肉制品中，这种添加方式很难使金针菇中的活性成分与腊肠原料中的成分充分发生有机化学反应；第三，上述加工方式均没有采用提取浓缩的方式，而金针菇子实体干物仅含有3g/kg，这个剂量远没有达到起作用的剂量水平，迄今的有关金针菇添加腊肠的报道均未涉及金针菇中麦角硫因在肉制品中所起的作用及其量效关系，迄今有关金针菇原料用于肉制品的产品均没有报道替代亚硝酸盐的作用。
发明内容
为了克服现有技术的缺点与不足，本发明的首要目的在于提供一种无添加亚硝酸盐的金针菇广式腊肠，其能够保持传统色泽、风味、安全特性，以及在全年都可以生产，常温保存仍能维持酸价和过氧化值稳定。
本发明的另一目的在于提供一种上述无添加亚硝酸盐的金针菇广式腊肠的制备方法。
本发明的目的通过下述技术方案实现：
本发明提供的一种无添加亚硝酸盐的金针菇广式腊肠，该金针菇广式腊肠的配方包含以下组分：猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质。
本发明还涉及上述无添加亚硝酸盐的金针菇广式腊肠的制备方法，其包括以下步骤：将猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质搅拌混合得到的混合原料制备得到无添加亚硝酸盐的金针菇广式腊肠。
首次通过利用金针菇中的抗氧化物质麦角硫因、多酚等活性成分替代传统香肠中的亚硝酸盐，使得其不含有亚硝酸盐的同时还具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
具体实施方式
为使本发明实施方式的目的、技术方案和优点更加清楚，下面将对本发明实施方式中的技术方案进行清楚、完整地描述。实施方式或实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
下面对本发明实施方式的无添加亚硝酸盐的金针菇广式腊肠及其制备方法进行详细的 描述，但本发明的实施方式不限于此。
本发明的一些实施方式提供的一种无添加亚硝酸盐的金针菇广式腊肠，腊肠的配方包含以下组分：猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质。
本发明的实施方式首次利用了金针菇中抗氧化物质麦角硫因在腊肠中替代亚硝酸盐的作用剂量，产生与亚硝酸盐类似的作用；只有含定量麦角硫因的金针菇提取浓缩液的液体与腊肠肉质原料充分混匀才能充分进行有机化学反应，金针菇中的抗氧化物质麦角硫因、多酚等活性成分才能充分起作用；但是仅仅将金针菇中的抗氧化物质麦角硫因、多酚等活性成分对腊肠中的亚硝酸盐进行替换也会存在麦角硫因、多酚等活性成分的抗氧化物质的性质不够稳定。为了克服金针菇中的抗氧化物质麦角硫因、多酚等活性成分替代亚硝酸盐存在的不够稳定的问题，发明人创造性的加入了氯化高铁血红素，高钙食品添加剂和抗氧化活性物质，这些物质为金针菇中的抗氧化物质麦角硫因、多酚等活性成分提供了较高抗氧化活性的高铁离子、高钙离子和非酸性的环境条件。
根据一些实施方式，金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因0.2-2mg，例如，每kg猪肉添加麦角硫因0.3-1.8mg，或0.3-1.7mg，或0.3-1.6mg，或0.4-1.7mg，或0.5-1.7mg，或0.6-1.6mg，或0.6-1.5mg，或0.7-1.4mg，或0.7-1.3mg等；多酚的添加量按照每kg猪肉添加多酚0.1-1mg，例如0.2-1mg，或0.2-0.9mg，或0.3-1mg，或0.3-0.9mg，或0.4-1mg，或0.4-0.9mg，或0.4-0.8mg，或0.4-0.7mg，或0.5-8mg，或0.5-0.9mg，或0.6-1mg等。
根据一些实施方式，氯化高铁血红素中铁离子的当量大于所述金针菇提取浓缩液中麦角硫因的当量。
根据一些实施方式，氯化高铁血红素中有效成分铁离子的添加量为所述金针菇提取浓缩液中麦角硫因添加量的2.85倍以上。例如，氯化高铁血红素中有效成分铁离子的添加量为所述金针菇提取浓缩液中麦角硫因添加量的2.85倍，或2.9倍，或3倍，或3.1倍，或3.2倍，或3.3倍，或3.4倍，或3.5倍等。其中加入氯化高铁血红素或者其他含铁的食品添加剂，主要利用其高铁离子的特性，使金针菇麦角硫因维持较高的抗氧化活性，同时替代亚硝酸盐具有保持传统广式腊肠色泽的作用，此外，血红素铁是纯天然的生物补铁剂，具有生物利用度高、无体内铁蓄积中毒及胃肠刺激等不良反应等优点，血红素还是抗贫血和抗肿瘤药物的重要原材料。
根据一些实施方式，高钙食品添加剂为超细鲜骨粉，超细鲜骨粉的钙离子的当量大于金针菇提取浓缩液中麦角硫因的当量。
根据一些实施方式，超细鲜骨粉中有效成分钙离子的添加量为金针菇提取浓缩液中麦 角硫因添加量的17％以上。
通过加入超细鲜骨粉或其他钙含量高的食品添加剂等，是利用其含有20-30％的钙等矿物元素，钙离子及其形成的偏碱性的环境有助于维持金针菇麦角硫因较高的抗氧化活性，同时超细鲜骨粉含有12.0％～35.0％的蛋白质，其中含量最高的是组成胶原纤维的胶原蛋白，不仅强化了营养，而且还丰富了口感。
根据一些实施方式，抗氧化活性物质为迷迭香提取物，所述迷迭香提取物的有效成分鼠尾草酸添加量为所述金针菇广式腊肠总质量的0.04-0.06％，例如0.04％、0.05％或0.06％。
通过加入一些抗氧化活性物质如迷迭香提取物等协同金针菇中的麦角硫因、多酚等强化抗氧化活性。
根据一些实施方式，所述调味料包括食盐，冰水，糖，白酒和味精。当然其他实施方式中，也可以根据口味选择其他适合的调味料，例如，去除冰水等。一些实施方式中，食盐的添加量为金针菇广式腊肠总质量的1-5％，冰水的添加量为金针菇广式腊肠总质量的3-10％，糖的添加量为金针菇广式腊肠总质量的8-15％，白酒的添加量为金针菇广式腊肠总质量的1-5％，味精的添加量为金针菇广式腊肠总质量的0.1-0.5％。当然，一些其他实施方式中，食盐，冰水，糖，白酒，味精的添加量可以为本领域制备广式腊肠的常规添加量。
根据一些实施方式，猪肉包括肥肉和瘦肉，肥肉和瘦肉的质量比为1.5-2.5：8。通过猪肉的肥瘦搭配，使得制备得到的腊肠的口味适中，不油腻。
根据一些实施方式，金针菇提取浓缩液由以下制备过程得到：将金针菇原料与水混合，采用微波超声辅助提取，再将提取液减压浓缩。一些实施方式中，金针菇原料为金针菇子实体、金针菇菇脚、金针菇菌糠或金针菇菌丝液体深层发酵液。一些实施方式中，金针菇原料与水的料液比为1：20-50。从低成本的金针菇下脚料菌糠或者金针菇菌丝液体深层发酵液中以麦角硫因和多酚为标志性成分的高效提取浓缩技术，该项技术采用水为溶剂，微波超声辅助提取，减压浓缩，既高效提取金针菇的功效成分麦角硫因，同时又保留了金针菇多糖、金针菇多酚等抗氧化性活性成分。
根据一些实施方式，微波超声辅助提取是先采用超声功率为200-600W的超声进行处理5-10min，再采用微波功率为100-700W的微波进行处理3-30min，微波处理的温度为50-70℃；或先采用微波功率为100-700W的微波进行处理3-30min，微波处理的温度为50-70℃，再采用超声功率为200-600W的超声进行处理5-10min。
根据一些实施方式，减压浓缩是将提取液通过旋转蒸发仪进行浓缩，浓缩质量为提取液25-30％。
本发明的一些实施方式还涉及一种无添加亚硝酸盐的金针菇广式腊肠，该腊肠的配方包含以下组分：猪肉，食盐，冰水，糖，白酒，味精，金针菇提取浓缩液，氯化高铁血红 素，超细鲜骨粉，迷迭香提取物。该金针菇提取浓缩液是将金针菇子实体，或金针菇菇脚、或金针菇菌糠或金针菇菌丝液体深层发酵液用水为溶剂，料液比1:20-50，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；所述微波超声辅助提取的超声功率为200W-600W，超声处理时间为5-10min，微波功率为100-700W，微波处理时间为3-30min，温度50-70℃。
本发明的一些实施方式还涉及上述无添加亚硝酸盐的金针菇广式腊肠的制备方法，其包括以下步骤：将猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质搅拌混合得到的混合原料制备得到无添加亚硝酸盐的金针菇广式腊肠。
根据一些实施方式，在将混合原料调整PH值≥7后，将混合原料依次进行灌肠、打针、扎草束绳和烘焙。
根据一些实施方式，在混合各原料之前，对金针菇提取浓缩液中的麦角硫因和多酚的质量含量进行检测，以使得添加的金针菇提取浓缩液中的麦角硫因的添加量按照每kg猪肉添加麦角硫因0.2-2mg，多酚的添加量按照每kg猪肉添加多酚0.1-1mg。一些实施方式中，麦角硫因的检测采用高效液相色谱法定量检测，多酚的检测采用福林酚法定量检测。
根据一些实施方式，猪肉为经过预处理的猪肉，预处理是将所述猪肉进行修整、漂洗、切膘丁和绞碎。
本发明的一些实施方式还涉及一种无添加亚硝酸盐的金针菇广式腊肠的制备方法，按照以下操作步骤：
(1)提取金针菇提取浓缩液；检测金针菇提取浓缩液中麦角硫因和多酚的质量含量；
(2)将猪肉进行预处理后绞碎，加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值≥7；
(3)灌肠，打针，扎草束绳，烘焙，成品整理，得到无添加亚硝酸盐的金针菇广式腊肠。
步骤(1)所述麦角硫因的质量含量是采用高效液相色谱法定量检测；所述多酚的质量含量是采用福林酚法定量检测。
步骤(2)所述预处理是将猪肉进行修整、漂洗和切膘丁。
本发明一些实施方式的原理是：
一、本发明实施方式首次利用了金针菇中抗氧化物质麦角硫因在腊肠中替代亚硝酸盐的作用剂量，产生与亚硝酸盐类似的作用；只有含定量麦角硫因的金针菇提取浓缩液的液体与腊肠肉质原料充分混匀才能充分进行有机化学反应，金针菇中的抗氧化物质麦角硫因、多酚等活性成分才能充分起作用；本发明从低成本的金针菇下脚料菌糠或者金针菇菌丝液体深层发酵液中以麦角硫因和多酚为标志性成分的高效提取浓缩技术，该项技术采用水为 溶剂，微波超声辅助提取，减压浓缩，既高效提取金针菇的功效成分麦角硫因，同时又保留了金针菇多糖、金针菇多酚等抗氧化性活性成分。
二、本发明实施方式还加入一些抗氧化活性物质如迷迭香提取物等协同金针菇中的麦角硫因、多酚等强化抗氧化活性。
三、本发明实施方式中，其关键还在于提供金针菇麦角硫因维持较高抗氧化活性的高铁离子、高钙离子和非酸性的环境条件；其中加入氯化高铁血红素或者其他含铁的食品添加剂，主要利用其高铁离子的特性，使金针菇麦角硫因维持较高的抗氧化活性，同时替代亚硝酸盐具有保持传统广式腊肠色泽的作用，此外，血红素铁是纯天然的生物补铁剂，具有生物利用度高、无体内铁蓄积中毒及胃肠刺激等不良反应等优点，血红素还是抗贫血和抗肿瘤药物的重要原材料；加入超细鲜骨粉或其他钙含量高的食品添加剂等，是利用其含有20-30％的钙等矿物元素，钙离子及其形成的偏碱性的环境有助于维持金针菇麦角硫因较高的抗氧化活性，同时超细鲜骨粉含有12.0％～35.0％的蛋白质，其中含量最高的是组成胶原纤维的胶原蛋白，不仅强化了营养，而且还丰富了口感。
本发明实施方式相对于现有技术具有如下的优点及效果：
(1)本发明实施方式中在广式腊肠中加入金针菇提取浓缩液，这是从低成本的金针菇下脚料菌糠或者金针菇菌丝液体深层发酵液中以水为溶剂，微波超声辅助提取，减压浓缩获得的以麦角硫因和多酚为标志性成分的液体，以液体的形式加入腊肠原料中，并充分混匀，金针菇提取浓缩液中的抗氧化活性成分麦角硫因、多酚等与腊肠原料充分反应，从而能够有效地抑制微生物的生长，降低脂肪氧化，还能减少肌红蛋白和血红蛋白的氧化速率，提高其稳定性，提高感官特性，从而起到替代亚硝酸盐的作用，而迄今的报道均采用金针菇干粉或鲜菇等原有结构形式加入腊肠中，主要利用金针菇的香味，但由于金针菇完整细胞结构的加入，金针菇中的活性成分未能与腊肠猪肉等原料充分作用反应，因而也未能起到抗氧化及替代亚硝酸盐的作用。
(2)本发明实施方式中在广式腊肠中加入金针菇提取浓缩液，添加量麦角硫因含量不少于0.2mg/kg才能达到替代亚硝酸盐的效果。目前食用菌中金针菇子实体中含有麦角硫因的量是最高的，但只有0.3％，而迄今的报道均是直接将金针菇加入肉制品中，由于直接加入、没有提取浓缩，金针菇中活性成分麦角硫因的量达不到替代亚硝酸盐的剂量，因而也就没有显示替代亚硝酸盐的效果。
(3)本发明实施方式中在广式腊肠中加入超细鲜骨粉，主要目的是提供高含量的钙离子，有助于维持金针菇麦角硫因较高的抗氧化活性，以及有助于形成抑制脂肪氧化酸败的碱性环境。
(4)本发明实施方式中在广式腊肠中加入氯化高铁血红素等，主要目的是提供高含量 的铁离子，有助于维持金针菇麦角硫因较高的抗氧化活性，以及血红素等替代亚硝酸盐具有保持传统广式腊肠色泽的作用。
(5)本发明实施方式中能具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
步骤1、金针菇提取浓缩液的制备：将金针菇子实体用水为溶剂，料液比1:30，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；所述微波超声辅助提取的超声功率为400W，超声处理时间为8min，微波功率为500W，微波处理时间为15min，温度60℃。
步骤2、麦角硫因的定量：采用高效液相色谱法(HPLC)定量检测步骤1中的金针菇提取浓缩液中麦角硫因的含量。
步骤3、多酚的定量：采用福林酚法定量检测步骤1中的金针菇提取浓缩液中多酚的含量。
步骤4、腊肠前处理及配料：选取猪肉(瘦肉和肥肉质量比为8：2)进行修整→漂洗→切膘丁→绞肉，然后加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值8；其中金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因1mg，多酚的添加量按照每kg猪肉添加多酚0.8mg；氯化高铁血红素有效成分铁离子的添加量为金针菇提取浓缩液中麦角硫因添加量的2.85倍；超细鲜骨粉有效成分钙离子的添加量为金针菇提取浓缩液中麦角硫因添加量的17％；冰水为腊肠总质量的8％，食盐为腊肠总质量的3.0％，糖为腊肠总质量的10％，白酒为腊肠总质量的3％，味精为腊肠总质量的0.3％，迷迭香提取物(鼠尾草酸含量10％)为腊肠总质量的0.5％；
步骤5、腊肠的原料灌装及成品烘制：灌肠→打针→扎草束绳→烘焙→成品整理。所得腊肠不含有亚硝酸盐，具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
实施例2
步骤1、金针菇提取浓缩液的制备：将金针菇菇脚用水为溶剂，料液比1:50，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；微波超声辅助提取的超声功率为600W，超声处理时间为5min，微波功率为700W，微波处理时间为3min，温度50℃。
步骤2、麦角硫因的定量：采用高效液相色谱法(HPLC)定量检测步骤1中的金针菇提取浓缩液中麦角硫因的含量。
步骤3、多酚的定量：采用福林酚法定量检测步骤1中的金针菇提取浓缩液中多酚的含量。
步骤4、腊肠前处理及配料：选取猪肉(瘦肉和肥肉质量比为8：2.5)进行修整→漂洗→切膘丁→绞肉，然后加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值9；其中金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因2mg，多酚的添加量按照每kg猪肉添加多酚1mg；氯化高铁血红素有效成分铁离子的添加量为金针菇提取浓缩液中麦角硫因添加量的2.9倍；超细鲜骨粉有效成分钙离子的添加量为金针菇提取浓缩液中麦角硫因添加量的18％；冰水为腊肠总质量的10％，食盐为腊肠总质量的5.0％，糖为腊肠总质量的15％，白酒为腊肠总质量的5％，味精为腊肠总质量的0.5％，迷迭香提取物(鼠尾草酸含量10％)为腊肠总质量的0.7％；
步骤5、腊肠的原料灌装及成品烘制：灌肠→打针→扎草束绳→烘焙→成品整理。所得腊肠不含有亚硝酸盐，具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
实施例3
步骤1、金针菇提取浓缩液的制备：将金针菇菌糠用水为溶剂，料液比1:35，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；所述微波超声辅助提取的超声功率为200W，超声处理时间为10min，微波功率为100W，微波处理时间为30min，温度70℃。
步骤2、麦角硫因的定量：采用高效液相色谱法(HPLC)定量检测步骤1中的金针菇提取浓缩液中麦角硫因的含量。
步骤3、多酚的定量：采用福林酚法定量检测步骤1中的金针菇提取浓缩液中多酚的含量。
步骤4、腊肠前处理及配料：选取猪肉(瘦肉和肥肉质量比为8：1.5)进行修整→漂洗→切膘丁→绞肉，然后加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值为7；其中金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因0.2mg，多酚的添加量按照每kg猪肉添加多酚0.1mg；氯化高铁血红素有效成分铁离子的添加量为金针菇提取浓缩液中麦角硫因添加量的3.0倍；超细鲜骨粉有效成分钙离子的添加量为金针菇提取浓缩液中麦角硫因添加量的17.5％；冰水为腊肠总质量的3％，食盐为腊肠总质量的1.0％，糖为腊肠总质量的8％，白酒为腊肠总质量的1％，味精为腊肠总质量的0.1％，迷迭香提取物(鼠尾草酸含量10％)为腊肠总质量的0.1％；
步骤5、腊肠的原料灌装及成品烘制：灌肠→打针→扎草束绳→烘焙→成品整理。所得腊肠不含有亚硝酸盐，具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
实施例4
步骤1、金针菇提取浓缩液的制备：将金针菇菌丝液体深层发酵液用水为溶剂，料液比1:20，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；所述微波超声辅助提取的超声功率为250W，超声处理时间为9min，微波功率为300W，微波处理时间为20min，温度65℃。
步骤2、麦角硫因的定量：采用高效液相色谱法(HPLC)定量检测步骤1中的金针菇提取浓缩液中麦角硫因的含量。
步骤3、多酚的定量：采用福林酚法定量检测步骤1中的金针菇提取浓缩液中多酚的含量。
步骤4、腊肠前处理及配料：选取猪肉(瘦肉和肥肉质量比为8：1.8)进行修整→漂洗→切膘丁→绞肉，然后加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值为9；其中金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因0.8mg，多酚的添加量按照每kg猪肉添加多酚0.6mg；氯化高铁血红素有效成分铁离子的添加量为金针菇提取浓缩液中麦角硫因添加量的2.85倍；超细鲜骨粉有效成分钙离子的添加量为金针菇提取浓缩液中麦角硫因添加量的19％；冰水为腊肠总质量的7％，食盐为腊肠总质量的2％，糖为腊肠总质量的13％，白酒为腊肠总质量的4％，味精为腊肠总质量的0.2％，迷迭香提取物(鼠尾草酸含量10％)为腊肠总质量的0.3％；
步骤5、腊肠的原料灌装及成品烘制：灌肠→打针→扎草束绳→烘焙→成品整理。所得腊肠不含有亚硝酸盐，具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。
实施例5
步骤1、金针菇提取浓缩液的制备：将金针菇菌丝液体深层发酵液用水为溶剂，料液比1:25，采用微波超声辅助提取，将提取液减压浓缩，得到金针菇提取浓缩液；所述微波超声辅助提取的超声功率为280W，超声处理时间为8min，微波功率为400W，微波处理时间为18min，温度55℃。
步骤2、麦角硫因的定量：采用高效液相色谱法(HPLC)定量检测步骤1中的金针菇提取浓缩液中麦角硫因的含量。
步骤3、多酚的定量：采用福林酚法定量检测步骤1中的金针菇提取浓缩液中多酚的含 量。
步骤4、腊肠前处理及配料：选取猪肉(瘦肉和肥肉质量比为8：1.8)进行修整→漂洗→切膘丁→绞肉，然后加入金针菇提取浓缩液、氯化高铁血红素、超细鲜骨粉、迷迭香提取物、食盐、冰水、糖、白酒和味精进行拌料，充分混匀，调整pH值为8；其中金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中麦角硫因的添加量按照每kg猪肉添加麦角硫因0.7mg，多酚的添加量按照每kg猪肉添加多酚0.5mg；氯化高铁血红素有效成分铁离子的添加量为金针菇提取浓缩液中麦角硫因添加量的2.80倍；超细鲜骨粉有效成分钙离子的添加量为金针菇提取浓缩液中麦角硫因添加量的19％；冰水为腊肠总质量的4％，食盐为腊肠总质量3％，糖为腊肠总质量的12％，白酒为腊肠总质量的3％，味精为腊肠总质量的0.25％，迷迭香提取物(鼠尾草酸含量10％)为腊肠总质量的0.35％；
步骤5、腊肠的原料灌装及成品烘制：灌肠→打针→扎草束绳→烘焙→成品整理。所得腊肠不含有亚硝酸盐，具有传统广式腊肠的保鲜期，可以很好地保留了广式腊肠原有的色泽、营养及风味。上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
工业实用性：
因此，通过在传统广式腊肠加工方式中不添加亚硝酸盐，而是加入从低成本的金针菇下脚料菇脚、菌糠或者金针菇菌丝液体深层发酵液中的提取浓缩液、食品添加剂-氯化高铁血红素和超细鲜骨粉等，而仍保持传统色泽、风味、安全特性，以及在全年都可以生产，常温保存仍能维持酸价和过氧化值稳定，其制备工艺简单，能够适合工业大规模生产和推广，具有很好的应用前景和经济价值。

Claims (20)

  1. 一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述金针菇广式腊肠的配方包含以下组分：猪肉，调味料，金针菇提取浓缩液，氯化高铁血红素，高钙食品添加剂和抗氧化活性物质。
  2. 根据权利要求1所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述金针菇提取浓缩液的添加量，以麦角硫因和多酚计，其中所述麦角硫因的添加量按照每kg猪肉添加麦角硫因0.2-2mg，所述多酚的添加量按照每kg猪肉添加多酚0.1-1mg。
  3. 根据权利要求1或2所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述氯化高铁血红素中铁离子的当量大于所述金针菇提取浓缩液中麦角硫因的当量。
  4. 根据权利要求3所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述氯化高铁血红素中有效成分铁离子的添加量为所述金针菇提取浓缩液中麦角硫因添加量的2.85倍以上。
  5. 根据权利要求1-4任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述高钙食品添加剂为超细鲜骨粉，所述超细鲜骨粉的钙离子的当量大于金针菇提取浓缩液中麦角硫因的当量。
  6. 根据权利要求5所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述超细鲜骨粉中有效成分钙离子的添加量为所述金针菇提取浓缩液中麦角硫因添加量的17％以上；
  7. 根据权利要求1-6任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述抗氧化活性物质为迷迭香提取物，所述迷迭香提取物的有效成分鼠尾草酸添加量为所述金针菇广式腊肠总质量的0.04-0.06％。
  8. 根据权利要求1-7任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述调味料包括食盐，冰水，糖，白酒和味精。
  9. 根据权利要求8所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述食盐的添加量为所述金针菇广式腊肠总质量的1-5％，所述冰水的添加量为所述金针菇广式腊肠总质量的3-10％，所述糖的添加量为所述金针菇广式腊肠总质量的8-15％，所述白酒的添加量为所述金针菇广式腊肠总质量的1-5％，所述味精的添加量为所述金针菇广式腊肠总质量的0.1-0.5％。
  10. 根据权利要求1-9任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述猪肉包括肥肉和瘦肉，所述肥肉和瘦肉的质量比为1.5-2.5：8。
  11. 根据权利要求1-10任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述金针菇提取浓缩液由以下制备过程得到：将金针菇原料与水混合，采用微波超声 辅助提取，再将提取液减压浓缩。
  12. 根据权利要求11所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述金针菇原料为金针菇子实体、金针菇菇脚、金针菇菌糠或金针菇菌丝液体深层发酵液。
  13. 根据权利要求11所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述金针菇原料与水的料液比为1：20-50。
  14. 根据权利要求11所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：所述微波超声辅助提取是先采用超声功率为200-600W的超声进行处理5-10min，再采用微波功率为100-700W的微波进行处理3-30min，微波处理的温度为50-70℃；或先采用微波功率为100-700W的微波进行处理3-30min，微波处理的温度为50-70℃，再采用超声功率为200-600W的超声进行处理5-10min。
  15. 根据权利要求11-14任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠，其特征在于：减压浓缩是将所述提取液通过旋转蒸发仪进行浓缩，浓缩至质量为所述提取液的质量的25-30％。
  16. 根据权利要求1-15任意一项所述的一种无添加亚硝酸盐的金针菇广式腊肠的制备方法，其特征在于：其包括以下步骤：将所述猪肉，所述调味料，所述金针菇提取浓缩液，所述氯化高铁血红素，所述高钙食品添加剂和所述抗氧化活性物质搅拌混合得到的混合原料制备得到无添加亚硝酸盐的金针菇广式腊肠。
  17. 根据权利要求16所述的制备方法，其特征在于：在将所述混合原料调整PH值≥7后，将所述混合原料依次进行灌肠、打针、扎草束绳和烘焙。
  18. 根据权利要求16或17所述的制备方法，其特征在于：在混合各原料之前，对所述金针菇提取浓缩液中的麦角硫因和多酚的质量含量进行检测，以使得添加的所述金针菇提取浓缩液中的麦角硫因的添加量按照每kg猪肉添加麦角硫因0.2-2mg，多酚的添加量按照每kg猪肉添加多酚0.1-1mg。
  19. 根据权利要求18所述的制备方法，其特征在于：所述麦角硫因的检测采用高效液相色谱法定量检测，所述多酚的检测采用福林酚法定量检测。
  20. 根据权利要求16-19任意一项所述的制备方法，其特征在于：所述猪肉为经过预处理的猪肉，预处理是将所述猪肉进行修整、漂洗、切膘丁和绞碎。
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