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Preparation method of low-fat composite probiotic fermented emulsified sausage

A technology of compound probiotics and emulsified sausage, which is applied in food ingredients as emulsifiers, functions of food ingredients, food ultrasonic treatment, etc. It can solve the problems of inconsistent emulsification effect of emulsified intestines, harsh storage conditions of probiotics, short shelf life of probiotic products, etc. problem, to achieve the effect of enriching the flavor of emulsified sausage, making up for the lack of flavor substances, improving stability and yield

Pending Publication Date: 2022-03-25
FUJIAN YAMING FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mixture of sodium caseinate and sunflower oil is often used as a pre-emulsion during the emulsification process due to the different properties, which often leads to inconsistent emulsification effects of emulsified sausages during the emulsification process, and the taste is quite different, and sunflower oil is not suitable for long-term Co-embedded probiotics during storage, poor stability
[0005] The research and development and production of probiotics are particularly prominent in the research and application of lactic acid bacteria and bifidobacteria, but there are no relevant application reports in products such as emulsified sausage
The storage conditions of probiotics are harsh. In the prior art, the living bacteria are easy to die and the number of bacteria is unstable, which leads to the technical problems of short shelf life of probiotic products.

Method used

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  • Preparation method of low-fat composite probiotic fermented emulsified sausage
  • Preparation method of low-fat composite probiotic fermented emulsified sausage
  • Preparation method of low-fat composite probiotic fermented emulsified sausage

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preparation example Construction

[0036] Specifically, a method for preparing low-fat compound probiotic fermented emulsified sausage, which comprises the following steps:

[0037] S1 Add the conjugate of sodium caseinate and edible fungus polysaccharide to the probiotic powder, add rapeseed oil and homogenize to obtain the probiotic encapsulated product;

[0038] S2 Adding the encapsulated probiotics to the mixture containing chicken after chopping to make stuffing and fermenting at 25-32°C for 6-10 hours;

[0039] S3 filling the fermented product in step S2 with a casing, pickling, and sterilizing to obtain emulsified sausage.

[0040] Among them, the main chain of edible fungus polysaccharides (including dextran, heterogalactan and heteroglucan in a mass ratio of 1 to 3:1 to 3:1 to 3) is composed of β-D(1-73 ) connected glucose groups, along the main chain randomly distributed with β-D (1-73) edge-connected glucose groups in a comb-like structure.

[0041] Sodium caseinate, the sodium salt of the main pro...

Embodiment 1

[0051] The preparation of low-fat compound probiotic fermented emulsified sausage is as follows:

[0052] Preparation of S1 Sodium Caseinate / Edible Fungus Polysaccharide Conjugate

[0053] Sodium caseinate and edible fungus polysaccharide (a mixture of dextran, heterogalactan and heteroglucan in a mass ratio of 1:1:2) were mixed at a pH of 7 in a mass ratio of 1:0.7 Mixing and coupling by Maillard reaction; specifically, the mixture of sodium caseinate and edible fungus polysaccharide is spray-dried at an inlet temperature of 130°C and an outlet temperature of 71°C, and the resulting powder is dried at a relative humidity of 65%, temperature Place it at 60°C for 5 days to obtain a sodium caseinate / edible fungus polysaccharide conjugate;

[0054] S2 Encapsulated Probiotics

[0055] Lactobacillus and bifidobacteria are added to 35% of the mass of the mixed probiotic fermentation broth (20% w / w) with an effective bacterial count ratio of 1:1 and an effective bacterial count of ...

Embodiment 2

[0064] The preparation of low-fat compound probiotic fermented emulsified sausage is as follows:

[0065] Preparation of S1 Sodium Caseinate / Edible Fungus Polysaccharide Conjugate

[0066] Sodium caseinate and edible fungus polysaccharide (a mixture of dextran, heterogalactan and heteroglucan in a mass ratio of 3:2:1) were mixed at a pH of 7 at a mass ratio of 1:0.6 Mixing and coupling by Maillard reaction: spray drying at an inlet temperature of 130°C and an outlet temperature of 71°C, and place the resulting powder at a relative humidity of 65% and a temperature of 60°C for 6 days to obtain sodium caseinate / Edible fungus polysaccharide conjugates;

[0067] S2 Encapsulated Probiotics

[0068] Lactobacillus and bifidobacteria are added into the mixed probiotic fermentation liquid (20% w / w) with 20% inulin according to the effective bacterial species ratio of 1:1, and then freeze-dried, and the probiotic powder is dissolved in the vegetable In seed oil (20% w / w), add 3% (w / ...

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Abstract

The invention relates to the technical field of food, in particular to a preparation method of a low-fat composite probiotic fermented emulsified sausage. The preparation method comprises the following steps: S1, adding a conjugate of sodium caseinate and edible fungus polysaccharide into probiotic powder, adding rapeseed oil, and homogenizing to obtain a probiotic encapsulated substance; s2, adding the probiotic encapsulant into the mixed material containing the chicken meat, and fermenting at 25-32 DEG C for 6-10 hours; and S3, performing casing filling on the fermentation product in the step S2, performing pickling, and performing sterilization so as to obtain the emulsified sausages. According to the invention, the sodium caseinate and edible fungus polysaccharide conjugate is used as an emulsifier, the water-retaining property of the emulsified sausage is improved through the interaction of the sodium caseinate and the edible fungus polysaccharide conjugate, and meanwhile, the activity of the probiotics is retained to the maximum extent by encapsulating the composite probiotics through a sodium caseinate / edible fungus polysaccharide system; according to the technology, the gel property of the emulsified sausage is improved, and the texture property of the emulsified sausage is improved; the pig fat emulsion substitute replaces an emulsion substitute of pig fat in the prior art, and the fat content is reduced.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing low-fat compound probiotic fermented emulsified sausage. Background technique [0002] Emulsified sausage (hereinafter referred to as emulsified sausage) is composed of finely chopped muscle tissue (lean meat), adipose tissue, water and other auxiliary materials, and is a kind of Western-style meat sausage. Emulsified sausage preparation process: take pig hind leg meat as raw material, remove the connective tissue, grind it through a meat grinder, add salt and 1 / 3 of the total volume of ice water to the raw meat, at a rate of 3000r / min Chop and mix for 1 min, stop for 2 min to facilitate the dissolution of salt-soluble protein, then add pig backfat, pre-emulsion and 1 / 3 of the total volume of ice water, chop and mix for 1 min at a speed of 3000r / min, then add the remaining 1 / 3 3 Ice water with the total volume of ice water, chopped and stirred at a speed of ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/135A23L29/10A23L5/30
CPCA23L13/52A23L13/424A23L13/426A23L13/43A23L13/74A23L33/135A23L29/10A23L13/422A23L5/32A23V2002/00A23V2200/222A23V2250/51A23V2250/54246A23V2250/5044A23V2200/3204A23V2300/48
Inventor 吴其明吴加明郭泽镔黄燕梅李欣陆晓丹郑宝东
Owner FUJIAN YAMING FOOD
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