LU503488B1 - Preparation method for improving color of sausage and reducing contents of nitrosamines and biogenic amines - Google Patents
Preparation method for improving color of sausage and reducing contents of nitrosamines and biogenic amines Download PDFInfo
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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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
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- 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
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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
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Abstract
The invention provides a preparation method for improving the color of sausage and reducing the contents of nitrosamines and biogenic amines comprises the following steps: adding the Lactobacillus plantarum freeze-dried powder into sausage raw materials, rinsing casing, washing casing, punching holes and baking, and then performing natural fermentation; a preparation method of the Lactobacillus plantarum freeze-dried powder comprises the following steps: S1, activating Lactobacillus plantarum, domesticating and culturing with nitrite tolerance and sodium chloride tolerance; S2, centrifuging the culture product, taking bacterial mud, mixing it with adjuvant according to the weight ratio of 1:3, and then carrying out low-temperature vacuum freeze-drying treatment to obtain the Lactobacillus plantarum freeze-dried powder.
Description
DESCRIPTION LU503488
PREPARATION METHOD FOR IMPROVING COLOR OF SAUSAGE AND REDUCING
CONTENTS OF NITROSAMINES AND BIOGENIC AMINES
The invention belongs to the technical field of food engineering and relates to the preparation technology of sausages, and in particular to a preparation method for improving the color of sausages and reducing the contents of nitrosamines and biogenic amines.
Sausages are mainly made by mixing minced meat (usually pork or beef), animal fat, salt, sugar, koji wine, leavening agent and spices, then pouring them into animal casings, fermenting by microorganisms, ripening and drying. In the long development process, sausages have finally formed two categories, namely Sichuan flavor and Guangdong flavor. Sichuan-style sausage, also known as Sichuan sausage and spicy sausage, is a traditional meat product with characteristics in Sichuan and even Southwest China. The color is one of the most important quality characteristics of sausage. For consumers, meat color is the most intuitive impression of sausage color, aroma, taste and quality.
The shelf life of Sichuan-style sausage meat color is often shorter than that of other quality indicators such as microbial indicators and physical and chemical indicators, which leads to the unacceptability of sausage quality only because of the obvious deterioration of its meat color and reduces its commercial circulation value. Therefore, in order to prevent protein and fatty acids in Sichuan-style sausages from being oxidized during fermentation and storage, to prolong the shelf life of sausage color during storage, and to increase sausage flavor and bright red color, at present, coloring agents such as sodium nitrate or sodium nitrite are added in various forms, or biological agents are added to enrich the content of sodium nitrate or sodium nitrite, so as to achieve the effects of color enhancement and color protection. LU503488
Aflatoxin, benzopyrene and nitrosamine are recognized as three strong carcinogens in the world. The existing research shows that nitrosamines are the main source of cancer risk of Sichuan-style sausage products. Nitrite is the main precursor of nitrosamines in Sichuan-style sausage products. Any method of color enhancement and color protection by increasing or enriching nitrite content will significantly increase the content of nitrosamines, a carcinogen in sausages. At present, there are many applied researches on the quality control of Sichuan-style sausage, such as adding plant additives, regulating nitrite metabolism during sausage fermentation by microbial agents to control lipid oxidation, reducing nitrosamine metabolism content, improving sausage meat texture and flavor, etc. These methods, which are based on anti-oxidation and nitrate-free or low nitrification, can improve the quality of sausage, but the effect is not satisfactory in controlling and improving the color of sausage.
Therefore, how to obtain a sausage preparation method that can improve the color of sausage and significantly reduce nitrosamines and biogenic amines is an urgent problem in this field.
Aiming at the shortcomings of the prior art, the invention aims to provide a sausage preparation method which can not only improve the color of sausage, but also significantly reduce nitrosamines and biogenic amines. The method uses natural biological agents to significantly reduce nitrosamines and biogenic amines without changing the quality of sausage, and can effectively improve the color of sausage during fermentation.
In order to achieve the above purpose, the invention adopts the following technical scheme:
A preparation method for improving the color of sausage and reducing the contents of nitrosamines and biogenic amines comprises the following steps: adding the Lactobacillus plantarum freeze-dried powder into sausage raw materials, rinsing casing, washing casing, punching holes and baking, and then performing natural fermentation; LU503488 a preparation method of the Lactobacillus plantarum freeze-dried powder comprises the following steps:
S1, activating Lactobacillus plantarum, domesticating and culturing with nitrite tolerance and sodium chloride tolerance;
S2, centrifuging the culture product, taking bacterial mud, mixing it with adjuvant according to the weight ratio of 1:3, and then carrying out low-temperature vacuum freeze-drying treatment to obtain the Lactobacillus plantarum freeze-dried powder; where the sausage raw material comprises meat; the weight of the Lactobacillus plantarum freeze-dried powder is 0.1-1.0% of the meat; the adjuvant consists of sucrose, glutamic acid, red kojic rice powder and tea polyphenols; after domestication and culture with nitrite tolerance and sodium chloride tolerance, the tolerance of Lactobacillus plantarum is more than 50% in the medium with 180mg/L of NaNO. and more than 95% in the medium with 6% of NaCl.
As an optional technical scheme of the invention, the sausage raw material includes auxiliary materials besides meat, and the auxiliary materials include salt, white sugar, monosodium glutamate, pepper powder, chili powder, ginger and koji wine.
As a preferred technical scheme of the invention, the meat is pork, preferably lean front leg meat and/or fat back meat, and the weight ratio of fat to lean meat is 3: 7.
As a preferred technical scheme of the invention, the baking method is as follows: baking in an oven at 50°C for 48h.
As a preferred technical scheme of that invention, when the natural fermentation is carried out, the specific operation is as follows: natural fermentation is carried out at room temperature for 35 days.
As a preferred technical scheme of the invention, in S1 of preparing the
Lactobacillus plantarum freeze-dried powder, the method for activating bacteria is as follows: inoculating frozen Lactobacillus plantarum into MRS liquid culture medium, culturing at 25°C for 24 hours, transferring to skim milk culture medium according to the volume ratio of 5%, culturing at 25°C until curd is formed, and repeating the above operations for 5 times to restore the vitality of the strain.
As a preferred technical scheme of the invention, in S1 of preparing the
Lactobacillus plantarum freeze-dried powder, the method for activating bacteria is 8%)503488 follows: inoculating frozen Lactobacillus plantarum into MRS liquid culture medium, culturing at 25°C for 24 hours, transferring to skim milk culture medium according to the volume ratio of 5%, culturing at 25°C until curd is formed, and repeating the above operations for 5 times to restore the vitality of the strain.
As a preferred technical scheme of the invention, the weight ratio of sucrose, glutamic acid, red kojic rice powder and tea polyphenols in the adjuvant is 10:10:10:1.
As a preferred technical scheme of the invention, the viable count in the
Lactobacillus plantarum freeze-dried powder is 7.9x10'°CFU/g; and/or, the content of catechinic acid in the tea polyphenols is more than 95%; and/or, the weight ratio of salt, white sugar, monosodium glutamate, pepper powder, chili powder, ginger and koji wine is 260:100:50:20:24:16:200 or 400:100:50:150:270:60:400.
In the invention, the domestication culture of Lactobacillus plantarum with nitrite tolerance and sodium chloride tolerance can be carried out according to the following methods: 1. Nitrite-tolerant domestication and culture: after the strain is activated, inoculating into nitrite-resistant culture medium (adding NaNO: on the basis of MRS liquid culture medium to make the concentration of NaNO: is 100mg/L), and after 24 hours of constant temperature culture at 25°C, measuring the OD value at 600nm and calculating the tolerance of NaNO... When the tolerance is less than 50%, repeating the above operations until the tolerance is greater than 50%; then the concentration of NaNO: in the nitrite-tolerant medium inoculated by the strain increased by 20mg/L until the concentration of NaNO: in the nitrite-tolerant medium is 180mg/L, and the tolerance of
NaNO: is greater than 50%. 2. Sodium chloride-tolerant domestication and culture: Inoculating the nitrite-tolerant strain into salt-tolerant culture medium (adding NaCl on the basis of MRS liquid culture medium to make the concentration of NaCl is 3%), measuring the OD value at 600nm after 24 hours of constant temperature at 25°C, and calculating the NaCl tolerance.
When the tolerance is less than 95%, repeating the above operations until the tolerance is greater than 90%; then, the concentration of NaCl in the salt-tolerant medium inoculated with the strain increased by 1% until the concentration of NaCl in the 503488 salt-tolerant medium is 6%, and the NaCl tolerance is greater than 95%.
Another object of the present invention is to provide sausages prepared by the above preparation method.
The invention has the beneficial effects that: 1. In the process of making sausage, the special natural biological preparation is directly added, which can effectively improve the color of sausage in the fermentation process of Sichuan-style sausage. the Lactobacillus plantarum freeze-dried powder used in the invention can better ensure the viable content and the viable bacteria rate after storage after being processed by low-temperature vacuum freeze-drying, so the method is simple, easy to operate and has a good application prospect. 2. The invention can effectively increase the brightness value and the redness value of the sausage, improve the internal texture of the sausage, and be softer and elastic; in the invention, red kojic rice powder and tea polyphenols can form an enhanced synergistic effect with Lactobacillus plantarum, and can effectively reduce the content of nitrosamines and biogenic amines in the sausage fermentation process.
FIG. 1 shows changes of chromogenic rate during the fermentation of Sichuan-style sausage;
FIG. 2 shows changes of color (brightness L*, redness a* and yellowness b*) during the fermentation of Sichuan-style sausage;
FIG. 3 shows changes of sensory score during the fermentation of Sichuan-style sausage;
FIG. 4 shows changes of nitrite residue during the fermentation of Sichuan-style sausage;
FIG. 5 shows changes of total biogenic amines during the fermentation of
Sichuan-style sausage;
In the above figures, “storage time” means the storage time, “Chromogenic rate”
means the chromogenic rate, “sensory score” means the sensory score, “Nitrite residue) 503488 means the residue of nitrite and “Biogenic amines” means biogenic amines.
The present invention will be described in detail by the following examples. It is necessary to point out that the following examples are only used to further illustrate the present invention, and cannot be understood as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by those skilled in the field according to the above-mentioned contents of the invention still belong to the scope of protection of the present invention.
Embodiment 1
In this embodiment, Lactobacillus plantarum is collected from traditional
Sichuan-style sausages in Wufeng Town, Jintang County, Chengdu City, Sichuan
Province.
The sausage in this embodiment is Sichuan-style sausage.
The production process of Sichuan-style sausage in this embodiment is as follows: twisting fresh pig front leg lean meat and fresh pig back fat meat into shreds, and the ratio of fat to lean meat is 3: 7. Adding auxiliary materials of 260g of salt, 100g of white sugar, 50g of monosodium glutamate, 20g of pepper powder, 24g of chili powder, 16g of ginger and 200g of koji wine per 10kg of meat, and then evenly mixing the raw materials, rinsing casing, washing casing, punching holes, baking in an oven at 50°C for 48h, and then naturally fermenting at room temperature.
Inoculating frozen Lactobacillus plantarum into MRS liquid culture medium, culturing at 25°C for 24 hours, transferring to skim milk culture medium according to the volume ratio of 5%, culturing at 25°C until curd is formed, and repeating the above operations for times to restore the vitality of the strain. Then domesticating and culturing with nitrite tolerance and sodium chloride tolerance; centrifuging the domesticated strain culture solution at 4°C and 5000r/min for 10min to obtain bacterial sludge, then mixing the obtained bacterial sludge with protective agent in a ratio of 1:3, precooling at -30°C for 12 hours, and then carrying out low-temperature vacuum freeze-drying treatment (quick freezing temperature is -40°C, the drying temperature is 20°C and the vacuum degree 19503488 70pa) to prepare the Lactobacillus plantarum freeze-dried powder, and the viable count in the Lactobacillus plantarum freeze-dried powder is 7.9x10"°CFU/g. Where the protective agent is sucrose, glutamic acid, red kojic rice powder and tea polyphenols (the content of catechinic acid is more than 95%), the weight ratio of sucrose, glutamic acid, red kojic rice powder and tea polyphenols in the adjuvant is 10:10:10:1. When making
Sichuan-style sausage, adding the Lactobacillus plantarum freeze-dried powder according to 0.6% of pork weight, and then mixing evenly, rinsing casing, washing casing, punching holes, baking in an oven at 50°C for 48h, and then naturally fermenting at room temperature for 35 days to get sausage products.
The domestication method of Lactobacillus plantarum in this embodiment is as follows:
Nitrite-tolerant domestication and culture: after the strain is activated, inoculating into nitrite-resistant culture medium (adding NaNO: on the basis of MRS liquid culture medium to make the concentration of NaNO: is 100mg/L), and after 24 hours of constant temperature culture at 25°C, measuring the OD value at 600nm and calculating the tolerance of NaNO... When the tolerance is less than 50%, repeating the above operations until the tolerance is greater than 50%; then the concentration of NaNO: in the nitrite-tolerant medium inoculated by the strain increased by 20mg/L until the concentration of NaNO: in the nitrite-tolerant medium is 180mg/L, and the tolerance of
NaNO: is greater than 50%.
Sodium chloride-tolerant domestication and culture: Inoculating the nitrite-tolerant strain into salt-tolerant culture medium (adding NaCl on the basis of MRS liquid culture medium to make the concentration of NaCl is 3%), measuring the OD value at 600nm after 24 hours of constant temperature at 25°C, and calculating the NaCl tolerance.
When the tolerance is less than 95%, repeating the above operations until the tolerance is greater than 90%; then, the concentration of NaCl in the salt-tolerant medium inoculated with the strain increased by 1% until the concentration of NaCl in the salt-tolerant medium is 6%, and the NaCl tolerance is greater than 95%.
Embodiment 2
The production process of Sichuan-style sparerib sausage in this embodiment is as follows: selecting fresh pork chops, cutting into small pieces, based on the weight of pork 503488 chops, according to the weight percentage, seasoning with 4% of salt, 2.7% of chili powder, 1.5% of pepper powder, 0.6% of ginger, 4% of cooking wine, 1% of soft white sugar and 0.5% of monosodium glutamate and pickling for 2 hours, then rinsing casing, washing casing, punching holes, baking in an oven at 50°C for 48h, and then naturally fermenting at room temperature.
Inoculating frozen Lactobacillus plantarum into MRS liquid culture medium, culturing at 25°C for 24 hours, transferring to skim milk culture medium according to the volume ratio of 5%, culturing at 25°C until curd is formed, and repeating the above operations for times to restore the vitality of the strain. Then domesticating and culturing with nitrite tolerance and sodium chloride tolerance; centrifuging the domesticated strain culture solution at 4°C and 5000r/min for 10min to obtain bacterial sludge, then mixing the obtained bacterial sludge with protective agent in a ratio of 1:3, precooling at -30°C for 12 hours, and then carrying out low-temperature vacuum freeze-drying treatment (quick freezing temperature is -30°C, the drying temperature is 30°C and the vacuum degree is 80pa) to prepare the Lactobacillus plantarum freeze-dried powder, and the viable count in the Lactobacillus plantarum freeze-dried powder is 8.1x10"°CFU/g. Where the protective agent is sucrose, glutamic acid, red kojic rice powder and tea polyphenols (the content of catechinic acid is more than 95%), the weight ratio of sucrose, glutamic acid, red kojic rice powder and tea polyphenols is 10:10:10:1. When making sausages, adding the Lactobacillus plantarum freeze-dried powder according to 0.6% of pork chop weight, and then mixing evenly, rinsing casing, washing casing, punching holes, baking in an oven at 50°C for 48h, and then naturally fermenting at room temperature for 35 days to get Sichuan-style sparerib sausage products.
The domesticated and cultured bacteria used in this embodiment are the same as those in Embodiment 1.
Comparative example 1
Referring to the manufacturing process of Embodiment 1, the difference is that the
Lactobacillus plantarum freeze-dried powder in Embodiment 1 is not added. This comparative example is called blank control group.
Experimental example LU503488
In the process of sausage production, the color indexes of sausage are measured in
Embodiment 1 and Comparative Example 1: chromogenic rate and color (brightness L*, redness a* and yellowness b*) with the increase of fermentation days. The results are shown in FIG. 1 and FIG. 2. Among them, 1 in the legend is the blank control group, and 2 is the experimental group with the Lactobacillus plantarum freeze-dried powder (that is,
Embodiment 1).
Chromogenic rate is the ratio of chromogenic pigment to total pigment in meat products, and it is a common indicator of color chemistry of meat products. FIG. 1 shows changes of chromogenic rate during the fermentation of Sichuan-style sausage, it can be seen that the experimental group with the Lactobacillus plantarum freeze-dried powder showed a good overall coloring effect after the sausage is made, and the chromogenic rate of 23.5% is 1.59 times that of the blank control group (14.8%), which indicates that red kojic rice powder in the Lactobacillus plantarum freeze-dried powder protector plays a positive role in the early stage of sausage making. In the process of sausage fermentation, the chromogenic rate advantage of the experimental group with the
Lactobacillus plantarum freeze-dried powder is very obvious. The chromogenic rate reaches 57.8% on 15d, and reaches the peak of chromogenic rate, and the chromogenic rate stage is basically completed until 30d (the chromogenic rate is 75.2%). However, compared with the experimental group with the Lactobacillus plantarum freeze-dried powder, the blank control group is delayed for 10d until the fermentation end (35d). The chromogenic rate of the blank control group is only 70.1%. This shows that the addition of the Lactobacillus plantarum freeze-dried powder can significantly improve the chromogenic rate of sausages, showing a better effect of improving the color of sausages.
The changes of color (brightness L* redness a* and yellowness b*) during the fermentation of Sichuan-style sausage are shown in FIG. 2. In terms of brightness L*, it can be seen that the change of brightness L* of all sausage samples shows a curve upward trend, and there is a short decline process during the period. Related researches show that the short-term decrease of intestinal brightness during sausage fermentation may be related to pH during fermentation; from the 20th day of fermentation, it can De j503488 seen that the brightness of sausage samples in the experimental group with the
Lactobacillus plantarum freeze-dried powder is better than that in the blank control, and the brightness increment increases with the fermentation time, indicating that the
Lactobacillus plantarum freeze-dried powder has played a role in improving the brightness and luster of sausage.
In terms of redness a* the redness a* of all sausage samples reaches its peak at the 25th day, and then it shows a downward trend. No matter the peak value or the end of fermentation (35d), the redness of the experimental group added with the
Lactobacillus plantarum freeze-dried powder is higher than that of the blank control, which indicates that the addition of the Lactobacillus plantarum freeze-dried powder could significantly improve the red degree of sausage sausage, showing a better effect of improving the color of sausage. At present, for the chromogenic rate mechanism of sausage, it is generally believed that during the fermentation process of sausage, nitrite reacts with myoglobin of sausage raw material meat under the action of lactic acid and protein biological enzyme, where deoxymyoglobin, methemoglobin and oxymyoglobin alternate, which makes the color of sausage change significantly and last for a long time.
Once nitrite is gradually exhausted, the dynamic balance of chemical reaction between nitrite and nitrosamine will gradually disappear, the fresh color of the intestine will fade, and the process may not be slow. The mechanism of improving hair color by adding the
Lactobacillus plantarum freeze-dried powder may be due to the following reasons: firstly,
Lactobacillus plantarum is beneficial to the concentration accumulation of lactic acid and protein biological enzyme, which promotes the reaction of myoglobin; secondly, tea polyphenols in the Lactobacillus plantarum freeze-dried powder protector have the property of inhibiting the production of basic nitrogen-containing volatile substances in pork protein, thus weakening the nitrosamine reaction activity and promoting the whole chemical change to the direction of nitrite coloration to form nitroso, thus increasing the redness a* value of sausage. Thirdly, under the action of Lactobacillus plantarum, the secondary metabolites of red kojic rice powder directly color sausage meat. Fourthly, red kojic rice powder and tea polyphenols can form an enhanced synergistic effect with
Lactobacillus plantarum and increase their respective chromogenic activities.
In the aspect of yellowness, the difference of yellowness b* of all samples did NPbs03488 show a regular trend, indicating that the addition of the Lactobacillus plantarum freeze-dried powder had no great influence on the change of yellowness b* of sausages during storage.
In order to further evaluate the effect of adding the Lactobacillus plantarum freeze-dried powder on sausage quality, the changes of quality and quality of
Sichuan-style sausage during fermentation were also determined, including sensory evaluation, nitrite residue and total biogenic amine. The results are shown in FIG. 3, FIG. 4 and FIG. 5. Among them, 1 in the legend is the blank control group, and 2 is the experimental group with the Lactobacillus plantarum freeze-dried powder.
The sensory score of Sichuan-style sausage during fermentation is shown in FIG. 3.
It can be seen that the change trend of the sensory score of the two groups of experimental sausages during the sausage fermentation process is roughly the same, and it also shows that the sensory score of the experimental group with the Lactobacillus plantarum freeze-dried powder is better than the blank control in the whole fermentation process, which shows that the Lactobacillus plantarum freeze-dried powder used in the invention has certain effects in improving the flavor of sausages, maintaining better intestinal texture and improving the sensory quality of sausages as a whole.
The changes of nitrite residue during the fermentation of Sichuan-style sausage are shown in FIG. 4. It can be seen that the nitrite residues in the two groups of test sausage samples during the whole fermentation process are lower than the residue standard stipulated in the national standard (30 mg/kg), and the nitrite residue in the experimental group with the Lactobacillus plantarum freeze-dried powder is always lower than that in the blank control group, especially in the sausage mature period (after 30 days), which indicates that the Lactobacillus plantarum freeze-dried powder used in the invention not only improves the sensory score of sausage color, chromogenic rate and redness a*, but also reduces the nitrite residue in the sausage storage process. Therefore, adding the
Lactobacillus plantarum freeze-dried powder used in the sausage production process can greatly reduce the nitrite residue in the sausage fermentation process while ensuring the color quality of the sausage, thus improving the safety of the sausage.
The changes of total biogenic amines during the fermentation of Sichuan-style sausage are shown in FIG. 5. At present, the acceptable range of total biogenic amines 503488 in fermented meat products is within 1000 mg/kg.
It can be seen that in the whole fermentation process, the total biogenic amine content of the two groups of test sausage samples are all lower than 1000 mg/kg, and the total biogenic amine content of the test group added with Lactobacillus plantarum lyophilized powder is always lower than that of the blank control.
After 35 days of fermentation, the contents of total biogenic amines in the sausages of the two groups are 385.7mg/kg and 197.2mg/kg, respectively.
After calculation, the inhibition rate of the Lactobacillus plantarum freeze-dried powder used in the invention on total biogenic amines in sausages reached 95.6%. Therefore, adding the Lactobacillus plantarum freeze-dried powder used in the sausage production process can not only ensure the color quality of the sausage, but also greatly reduce the nitrite residue in the sausage fermentation process, and also reduce the content of biogenic amine, another important precursor formed by nitrosamines, thus effectively ensuring the health of the sausage.
Claims (10)
1. A preparation method for improving the color of sausage and reducing the contents of nitrosamines and biogenic amines, characterized by comprising the following steps: adding the Lactobacillus plantarum freeze-dried powder into sausage raw materials, rinsing casing, washing casing, punching holes and baking, and then performing natural fermentation: a preparation method of the Lactobacillus plantarum freeze-dried powder comprises the following steps: s1, activating Lactobacillus plantarum, domesticating and culturing with nitrite tolerance and sodium chloride tolerance; s2, centrifuging the culture product, taking bacterial mud, mixing it with adjuvant according to the weight ratio of 1:3, and then carrying out low-temperature vacuum freeze-drying treatment to obtain the Lactobacillus plantarum freeze-dried powder; where the sausage raw material comprises meat; the weight of the Lactobacillus plantarum freeze-dried powder is 0.1-1.0% of the meat; the adjuvant consists of sucrose, glutamic acid, red kojic rice powder and tea polyphenols; after domestication and culture with nitrite tolerance and sodium chloride tolerance, the tolerance of Lactobacillus plantarum is more than 50% in the medium with 180mg/L of NaNO. and more than 95% in the medium with 6% of NaCl.
2. The preparation method according to claim 1, characterized in that the sausage raw material includes auxiliary materials besides meat, and the auxiliary materials include salt, white sugar, monosodium glutamate, pepper powder, chili powder, ginger and koji wine.
3. The preparation method according to claim 1, characterized in that the meat is pork, preferably lean front leg meat and/or fat back meat, and the weight ratio of fat to lean meat is 3: 7.
4. The preparation method according to claim 1, characterized in that the baking 1$)503488 carried out by baking in an oven at 50°C for 48h.
5. The preparation method according to claim 1, characterized in that when the natural fermentation is carried out, the specific operation is as follows: natural fermentation is carried out at room temperature for 35 days.
6. The preparation method according to claim 1, characterized in that in s1 of preparing the Lactobacillus plantarum freeze-dried powder, the method for activating bacteria is as follows: inoculating frozen Lactobacillus plantarum into MRS liquid culture medium, culturing at 25°C for 24 hours, transferring to skim milk culture medium according to the volume ratio of 5%, culturing at 25°C until curd is formed, and repeating the above operations for 5 times to restore the vitality of the strain.
7. The preparation method according to claim 1, characterized in that when the centrifugation is carried out, the operation method is as follows: centrifuging at 4°C and 5000r/min for 10min; and/or, the parameters during the low-temperature vacuum freeze-drying treatment are as follows: the quick-freezing temperature is -40°C, the drying temperature is 20°C, and the vacuum degree is 70pa; before the low-temperature vacuum freeze-drying treatment, a pre-cooling operation is also carried out, and the pre-cooling operation is as follows: pre-cooling at -30°C for 12h.
8. The preparation method according to claim 1, characterized in that the weight ratio of sucrose, glutamic acid, red kojic rice powder and tea polyphenols in the adjuvant is 10:10:10:1.
9. The preparation method according to claim 1, characterized in that the viable count in the Lactobacillus plantarum freeze-dried powder is 7.9x10'°CFU/g; and/or, the content of catechinic acid in the tea polyphenols is more than 95%; and/or, the weight ratio of salt, white sugar, monosodium glutamate, pepper powder, chili powder, ginger and koji wine is 260:100:50:20:24:16:200 or 400:100:50:150:270:60:400.
10. Sausages prepared by the preparation method according to any one of claims 1
- 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU503488A LU503488B1 (en) | 2023-02-15 | 2023-02-15 | Preparation method for improving color of sausage and reducing contents of nitrosamines and biogenic amines |
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| LU503488A LU503488B1 (en) | 2023-02-15 | 2023-02-15 | Preparation method for improving color of sausage and reducing contents of nitrosamines and biogenic amines |
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Effective date: 20230816 |