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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  • Summary
  • 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 developm

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

Examples

Experimental program
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Effect test

Example Embodiment

[0036] Specifically, a method for the preparation of a low-fat composite probiotic fermented emulsion, which includes the following steps:

[0037] S1 adds the case of sodium casein and edible bacteria to probiotics, add rapeseed oil, and a probiotic enclosure;

[0038] S2 adds the probiotic enclosure to the mixture containing chicken after mixing with chicken is fermented at 25 to 32 ° C for 6 to 10 h;

[0039] S3 The fermentation product of step S2 is filled with casings, marinated, sterilizers to give an emulsified intestine.

[0040] Among them, the primary chain of edible bacteria (including glucan, hybrid glycosaccharide and mixtures of 1 to 3: 1 to 3: 1 to 3) is β-D (1-73) ) The connected glucose group consists of a glucose group, which is randomly distributed with β-D (1-73), along the main chain.

[0041] Sodium casein is a sodium salt of the main protein casein in the milk, is a safe and harmless thickener and an emulsifier. The oil fats exerts emulsification in the emul...

Example Embodiment

[0050] Example 1

[0051] Preparation for the fermentation of low-fat composite probiotics:

[0052] Preparation of S1 Caser Sodium / Edococcal Polysaccharide Connection

[0053] Sodium casein and edible bacteria (glucan, mixture of hybrid glycosamin and mixture of heterolytumens in mass ratio of 1: 1: 2) were taken at a mass ratio of 1: 0.7. The mixture is mixed, and the reaction is carried out by the Mercarad; Placement of 5 days under 60 ° C for 5 days to obtain sodium casein / edible bacteria polysaccharide;

[0054] S2 bag sealing probiotics

[0055] The number of mixed probiotics (20% w / w) of 1.8 ~ 2 × 107 CFu / ml is added to a mixed probiotic fermentation liquid (20% w / w) of the number of 1.8 ~ 2 × 107 CFu / ml of 1.8 ~ 2 × 107 CFu / ml in the number of effective bacteria. After mixing with daisy powder, dissolve the probiotic powder in rapeseed oil, add 3% (W / W) conjugate of probiotic powder, using high shear homogeneous, rotational speed of 9000 rpm, time is 4 minu...

Example Embodiment

[0063] Example 2

[0064] Preparation for the fermentation of low-fat composite probiotics:

[0065] Preparation of S1 Caser Sodium / Edococcal Polysaccharide Connection

[0066] Sodium casein sodium and edible bacteria (glucan, mixture of hybrid glycosaccharides) at a mass ratio of 3: 2: 1) under the pH of 7 conditions, according to the mass ratio of 1:0.6 Mixing, coupling is carried out by Mercae reaction: i.e., spray drying at an inlet temperature of 130 ° C and an outlet temperature at 71 ° C, and placed the resulting powder at a relative humidity of 65%, temperature 60 ° C for 6 days to obtain sodium casein acid / Edible bacteria polysaccharides;

[0067] S2 bag sealing probiotics

[0068] After mixing lactobacillus and bifurcus, a mixed probiotic fermentation liquid (20% w / w) having a significant strain ratio of 1: 1, the probiotic powder is dissolved in the dishes. In seed oil (20% w / w), 3% (w / w) conjugate in probiotic powder was added, using high shear homogeneous, t...

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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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