Iron-fortified probiotic fermented sausage and preparation method thereof

Abstract

The invention discloses an iron-fortified probiotic fermented sausage and a preparation method thereof, and belongs to the technical field of functional food. According to the method disclosed by the invention, the heme in the pig blood is extracted and solubilized, and the solubilized heme is used for preparing the probiotic bacteria fermented sausage. The iron-fortified probiotic fermented sausage is bright in color and rich in nutrition, absorption of intestines and stomach to iron is greatly improved, the variety of sausage products is enriched, more healthy and nutritional sausage products are more expected to be provided for consumers, and meanwhile new vitality is injected into innovative development of the food industry.

Description

Technical Field

[0001] The invention relates to an iron-fortified probiotic fermented sausage and a preparation method thereof, and belongs to the technical field of functional foods. Background Art

[0002] Meat is an important part of the human diet. With the development of the economy and the continuous improvement of people's living standards, it has become one of the world's largest consumer goods. At present, the consumption of meat products is showing an upward trend year by year, and the meat products industry has also formed a mature industrial scale. In 2022, the demand for meat products will be 17.431 million tons, a year-on-year increase of 2.47%, and the output of meat products will be 17.89 million tons, a year-on-year increase of 2.81%. Sausage belongs to the meat products industry and is a traditional meat processing method. Due to its special flavor, it is favored by domestic residents and has a huge market size. At present, in order to cater to the diversified consumption needs of consumers, not only Chinese air-dried sausages are sold on the market, but also fermented sausages.

[0003] Although Chinese air-dried sausage can effectively inhibit harmful microorganisms and prolong the storage period and shelf life through cold air drying, it is hard and has less moisture. Therefore, in view of the moisture content and taste of sausage, a new variety of fermented sausage has been developed on the market. Fermented sausage is a meat product made by microbial fermentation with stable microbial characteristics and typical fermented aroma. There are four relatively complete commercial starter cultures (VBL-97, SHI-59, VBM-60 and BOM-13) (10.11924 / j.issn.1000-6850.2013-2083). At present, fermented sausage still has problems such as single product variety, poor color, uneven quality, too sour taste, long production cycle, high fat and high salt, so its commercialization degree and economic benefits are low.

[0004] Color is an important indicator for measuring the quality of fermented sausages. In the industrial production of fermented sausages, nitrites are usually used to consolidate the color of fermented sausages. However, the potential teratogenicity and carcinogenicity of nitrites have caused great concern among consumers. Therefore, in order to effectively reduce the use of nitrites in fermented sausages, a large number of studies have focused on finding nitrite substitutes or alternative processing methods to improve the safety of fermented sausages. Patent CN105995612A discloses a method for preparing sausages using pig blood; Patent CN114568644A discloses a method for improving the color of sausages using coagulase-negative Staphylococci; Patent CN102894396B discloses a method for preparing sausages using poultry blood, and the prepared sausages have a bright color. The above patents only focus on the color of sausages. At the same time, the sausage products have high additive content, high salt content, high fat content, and low nutritional value.

[0005] Therefore, developing a probiotic fermented sausage with bright color and high nutritional value has extremely high economic value. It not only enriches the variety of sausage products, but also is expected to provide consumers with healthier and more nutritious sausage products, while also injecting new vitality into the innovative development of the food industry. Summary of the invention

[0006] To solve the above problems, the present invention extracts and solubilizes heme in pig blood, and uses the solubilized heme to prepare probiotic fermented sausage. The iron-fortified probiotic fermented sausage of the present invention has bright color, rich nutrition and greatly improves the absorption of iron by the stomach and intestines.

[0007] The first object of the present invention is to provide a method for simultaneously improving the color and iron absorption efficiency of fermented sausages, comprising the following steps:

[0008] (1) adding sodium citrate to animal blood and mixing, centrifuging to obtain a precipitate, enzymatically hydrolyzing the precipitate, and centrifuging to obtain hemoglobin;

[0009] (2) mixing hemoglobin with ammonia water, adding γ-cyclodextrin after the hemoglobin is dissolved, and stirring to obtain a mixture; then adding anhydrous ethanol, collecting the precipitate by centrifugation, and drying to obtain the solubilized hemoglobin;

[0010] (3) Mixing meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar; then adding composite probiotic powder, corn starch, cooking wine, and sugar, mixing, and enema to prepare sausage;

[0011] (4) fermenting sausages to prepare fermented sausages with uniform and bright color and high iron absorption rate.

[0012] Preferably, the animal blood is one or more of pig blood, chicken blood, and duck blood;

[0013] Preferably, the meat is one or more of chicken and beef.

[0014] In one embodiment, the heme prepared is hemin.

[0015] In one embodiment, the amount of sodium citrate added in step (1) is 3-5% w / w of the animal blood.

[0016] Preferably, the amount of sodium citrate added is 3-4% w / w of the animal blood.

[0017] In one embodiment, the enzymatic hydrolysis in step (1) is performed by adding trypsin, the amount of enzyme added is 1-2 U / g precipitate, and the enzymatic hydrolysis is performed at 30-50° C. for 4-8 hours.

[0018] Preferably, the enzyme is added in an amount of 1 to 1.5 U / g of precipitate, and the enzymolysis is carried out at 40 to 45° C. for 5 to 8 hours.

[0019] In one embodiment, the water content of the heme prepared in step (1) is 10-15%.

[0020] In one embodiment, the amount of γ-cyclodextrin added in step (2) is 10-20% w / w of the wet weight of hemoglobin.

[0021] Preferably, the added amount of γ-cyclodextrin is 15-20% w / w of the wet weight of hemoglobin.

[0022] In one embodiment, the ratio of the wet weight of hemoglobin to ammonia water in step (2) is 10 g: 1-3 mL.

[0023] In one embodiment, the volume ratio of the mixture to anhydrous ethanol in step (2) is 1:1-3.

[0024] Preferably, the volume ratio of the mixture to anhydrous ethanol is 1:1.5-3.

[0025] In one embodiment, the amount of the composite probiotic powder added in step (3) is 1-3% w / w of the meat.

[0026] Preferably, the added amount of the composite probiotic powder is 1-2% w / w of the meat.

[0027] In one embodiment, in step (3), the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft white sugar is 90-110:8-12:3-5:2-8:4-8:8-12:2-4:0.9-3.2.

[0028] Preferably, the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine and soft white sugar is 90-110:8-12:3-5:4-8:3-6:8-12:2-4:0.9-2.2.

[0029] Preferably, the meat is a mixture of chicken and beef in a ratio of 3-8:2-7, and the fat-to-lean ratio of the beef is 1:9.

[0030] In one embodiment, the fermentation in step (4) is performed by placing the sausage at 13-18° C., adjusting the humidity to 50-80%, and fermenting for 48-168 hours.

[0031] Preferably, fermentation is performed by placing the sausage at 15°C, adjusting the humidity to 80%, and fermenting for 48 hours; then adjusting the humidity to 70%, and fermenting for 96 hours; then adjusting the humidity to 60%, and fermenting for 120 hours; and finally adjusting the humidity to 50%, and fermenting for 168 hours to terminate the fermentation.

[0032] The second object of the present invention is to provide a method for preparing iron-fortified probiotic fermented sausages, comprising the following steps:

[0033] (1) adding sodium citrate to animal blood and mixing, centrifuging to obtain a precipitate, enzymatically hydrolyzing the precipitate, and centrifuging to obtain hemoglobin;

[0034] (2) mixing hemoglobin with ammonia water, adding γ-cyclodextrin after the hemoglobin is dissolved, and stirring to obtain a mixture; then adding anhydrous ethanol, collecting the precipitate by centrifugation, and drying to obtain the solubilized hemoglobin;

[0035] (3) Mixing meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar; then adding composite probiotic powder, corn starch, cooking wine, and sugar, mixing, and enema to prepare sausage;

[0036] (4) placing the sausage at 13-18° C., adjusting the humidity to 50-80%, and fermenting for 48-168 hours to prepare a fermented sausage with uniform color and high iron absorption rate.

[0037] Preferably, the animal blood in step (1) is one or more of pig blood, chicken blood and duck blood.

[0038] Preferably, the amount of sodium citrate added in step (1) is 3-4% w / w of the animal blood.

[0039] Preferably, the amount of γ-cyclodextrin added in step (2) is 15-20% w / w of the wet weight of hemoglobin.

[0040] Preferably, the volume ratio of the mixture to anhydrous ethanol in step (2) is 1:1.5-3.

[0041] Preferably, in step (3), the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine and soft white sugar is 90-110:8-12:3-5:4-8:3-6:8-12:2-4:0.9-2.2.

[0042] Preferably, the meat in step (3) is one or more of chicken and beef.

[0043] Preferably, the meat in step (3) is a mixture of chicken and beef in a ratio of 3:7, and the fat-to-lean ratio of the beef is 1:9.

[0044] Preferably, in step (4), the fermentation is carried out at 15° C., the humidity is adjusted to 80%, and the fermentation is continued for 48 hours; then the humidity is adjusted to 70%, and the fermentation is continued for 96 hours; then the humidity is adjusted to 60%, and the fermentation is continued for 120 hours; finally, the humidity is adjusted to 50%, and the fermentation is continued for 168 hours to terminate the fermentation.

[0045] The third object of the present invention is to provide iron-fortified probiotic fermented sausages prepared by the above method.

[0046] Beneficial effects of the present invention:

[0047] The invention extracts and solubilizes heme in pig blood, and uses the solubilized heme to prepare probiotic fermented sausage. The iron-fortified probiotic fermented sausage has bright color, rich nutrition and greatly improves the absorption of iron by the stomach and intestines.

[0048] Specific:

[0049] (1) The present invention uses corn fermented sauce powder to replace salt and seasoning, which has the effects of increasing freshness and reducing salt;

[0050] (2) The present invention uses composite probiotic powder as the main fermentation bacteria for fermented sausages, which not only effectively inhibits the growth of miscellaneous bacteria, but also provides a new form of intestinal beneficial bacteria products;

[0051] (3) The present invention uses solubilized heme to prepare fermented sausages, which not only improves the absorption and utilization rate of heme (reaching more than 60% in the stomach and more than 80% in the small intestine), thus achieving excellent iron supplementation effect, but also serves as a color-enhancing raw material to enhance the color of the sausages, thereby avoiding the use of nitrites during the fermentation process. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 The sausage products prepared in Example 1 and Comparative Examples 1 to 3 are shown in FIG.

[0053] Figure 2 The electronic tongue analysis results of the sausages prepared in Example 1, Example 4, and Comparative Examples 1 to 3; wherein A is Example 1, E is Example 4, B is Comparative Example 1, C is Comparative Example 2, and D is Comparative Example 3;

[0054] Figure 3 It is a regression analysis chart of the flavor of sausages prepared in Example 1, Example 4, and Comparative Examples 1 to 3; wherein A is Example 1, E is Example 4, B is Comparative Example 1, C is Comparative Example 2, and D is Comparative Example 3;

[0055] Figure 4 The simulated gastrointestinal digestion and absorption results of the sausages prepared in Example 1, Example 4, and Comparative Examples 1-3 are shown. DETAILED DESCRIPTION

[0056] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0057] Test method:

[0058] 1. Sensory evaluation method:

[0059] Ten evaluators who have received professional sensory evaluation training were invited. The evaluators had no personal hobbies or preferences. The inspection will adopt a double-blind method. The staff will number the samples. The inspectors do not know the products corresponding to each number. The product numbers are designed randomly and the samples are also randomized when they are tested. Each evaluation is conducted by each evaluation member separately without contact and communication. The samples are rinsed with water between evaluations. The four indicators of color, flavor, texture, and taste are combined in pairs, and the weight value of each sensory factor is determined by the 100-point evaluation method. Based on this, each judge's score table for each sensory factor is obtained. All people's scores are counted to obtain the score of each sensory factor, and then divided by the sum of the total scores of all sensory factors to obtain the weight value of each sensory factor. The weight values ​​of the four sensory factors of color, flavor, texture, and taste are calculated to be 0.238 for color, 0.304 for flavor, 0.200 for texture, and 0.258 for taste.

[0060] 2. Iron absorption detection method:

[0061] The digestion and absorption of iron was simulated using in vitro simulated gastrointestinal fluid. The steps are as follows:

[0062] Take 16.4 mL of 10% dilute hydrochloric acid, add about 800 mL of H2O, add 10 g of pepsin, shake well, and dilute with water to 1000 mL to prepare a gastric absorption simulation solution.

[0063] Take 6.8g of potassium dihydrogen phosphate, add 250mL of water to dissolve, add 77mL of 0.2mol / L sodium hydroxide solution and 500mL of water, then add 10g of pancreatic enzyme and 5g of bile salt to make a fixed volume of 1000mL. Use 0.2mol / L sodium hydroxide solution or 0.2mol / L hydrochloric acid solution to adjust the pH value of the mixed solution to 6.8 to prepare an intestinal absorption simulation solution.

[0064] Dynamic digestion simulation was performed in the BGR bionic digestive tract reactor, which is a multi-chamber dynamic digestive system simulator consisting of three connected reactors, representing different parts of the human gastrointestinal tract. Iron absorption detection was performed using only the first two reactors, the bionic stomach reactor and the small intestine reactor. The circulating water device connected the entire reactor, and simulated intestinal peristalsis was achieved by pumping warm water into the space between the glass jacket and the flexible hose at specified time intervals. At the same time, the warm water controlled the inner cavity of the model at 37°C to simulate the temperature of the human body.

[0065] (1) In vitro simulated gastric digestion: The BGR bionic stomach reactor module can accommodate up to 200 mL of digestive fluid. Therefore, 100 g of sausage product was mixed with 50 mL of artificial gastric fluid in the module and the volume was set to 200 mL. First, 10% of the simulated gastric fluid was pumped into the BGR reactor. The solution was pumped into the reactor at a certain flow rate. At the same time, the simulated gastric fluid secretion flow rate was initially 0.6 mL / min, which was slowly increased to 3.2 mL / min within 40 min and then decreased to 0.6 mL / min from 40 to 60 min to ensure that the final sample to artificial gastric fluid ratio was 1:3. The pH was automatically adjusted to about 2.0 by the pH sensor combined with the pumping of HCl solution (0.5 mol / L), and the gastric peristalsis frequency was adjusted to 3 times / min. Digestion was carried out at a pH value of about 2.0 for 2 hours, and then 5 mL of sample solution was taken with a disposable syringe for subsequent measurement.

[0066] (2) In vitro simulated small intestinal digestion: The product after 2 hours of simulated gastric digestion was adjusted to a pH value of about 6.0 with 1.0M NaHCO3, and the gastric contents were gradually transported to the bionic small intestinal reactor through the peristaltic pump at the end of the gastric reactor. 50mL of concentrated small intestinal simulation liquid was pumped into the reactor at a certain rate (50mL / min) and mixed with the gastric digestion product. The pH value was set to 6.0, and NaOH solution (0.5mol / L) was pumped in through the pH sensor to automatically adjust the pH to about 6.0. The simulated digestion of the small intestine is a three-stage process. Digestion was performed at a pH value of 6.0 for 0.5h, and 5mL of sample solution was taken with a disposable syringe to obtain a sample of 0.5h digestion for subsequent measurement; then the pH was adjusted to 6.5, digestion was continued for 1h, sampling was performed to obtain a sample of 1.5h digestion for subsequent measurement; finally, the pH was adjusted to 7.0 again, digestion was continued for 0.5h, sampling was performed to obtain a sample of 2h digestion for subsequent measurement.

[0067] (3) The samples obtained after the simulated gastric and small intestinal digestion were centrifuged at 5000 r / min for 10 min to obtain the supernatant. The supernatant was diluted and dissolved with 0.1 mol / L sodium hydroxide solution, and the absorbance value was measured at 385 nm using an ELISA reader. The hemoglobin content was measured and calculated within the range of the standard curve (y = 15.3x-0.0114, R2 = 0.9916). The relationship between the absorbance value and the concentration of hemoglobin was: y = 90.65x-0.0049 (N = 5, R 2 =0.9999). The concentration of heme in the simulated fluid represents its digestion and absorption degree.

[0068] The raw materials used in the examples are:

[0069] Spices: ordinary bagged seasonings available in the market;

[0070] γ-Cyclodextrin was purchased from Jiangsu Fengyuan Biotechnology Co., Ltd.

[0071] Food grade ammonia was purchased from Jinan Yinuo Chemical Co., Ltd.

[0072] Corn fermented sauce powder was purchased from: powdered; commercially available;

[0073] The compound probiotic powder was purchased from Hubei Houpin Biotechnology Co., Ltd. and is edible lactic acid bacteria powder;

[0074] The remaining raw materials can be purchased through commercial channels unless otherwise specified.

[0075] Example 1: A method for preparing iron-fortified probiotic fermented sausage

[0076] A method for preparing iron-fortified probiotic fermented sausage comprises the following steps:

[0077] (1) Add 3.8% w / w sodium citrate to fresh pig blood and mix well. Centrifuge at 4°C and 4000 rpm for 30 min to collect the precipitate.

[0078] (2) 100 g of the precipitate was mixed with 100 mL of water, stirred, the pH was adjusted to 4.8, 0.3 g of 4000 u / g trypsin was added, and the mixture was hydrolyzed at 45°C for 5 hours. After the hydrolysis, the mixture was heated and boiled to inactivate the enzyme;

[0079] (3) After enzymatic hydrolysis, the mixture was allowed to stand at 4°C overnight, and centrifuged at 4°C and 4000 rpm for 30 min to prepare hemoglobin (water content 15%); after weighing the hemoglobin, 4 mL of edible ammonia water (the ratio of the wet weight of hemoglobin to ammonia water was 10 g: 1 mL) was added dropwise, and the mixture was stirred at 40°C to dissolve; γ-cyclodextrin (20% w / w of the wet weight of hemoglobin) was added, and the mixture was stirred at 40°C for 3 h, and then 2 times the volume of anhydrous ethanol was added, the precipitate was collected by centrifugation, and the mixture was dried at 60°C to obtain the solubilized hemoglobin;

[0080] (4) 30 g chicken, 70 g beef (the mass ratio of beef fat to lean meat is 1:9), 10 g spices, 4 g corn fermented sauce powder, 3 g solubilized heme, 5 g corn starch, 10 g spice water, and 2 g soft sugar were mixed, and then 1 g composite probiotic powder, 1 g corn starch, 5 g cooking wine, and 1 g soft sugar were added, mixed, and then enema was performed;

[0081] (5) The sausages were placed at 15° C. and the humidity was adjusted to 80%. After fermentation for 48 h, the humidity was adjusted to 70%. After fermentation for 96 h, the humidity was adjusted to 60%. After fermentation for 120 h, the humidity was adjusted to 50%. The fermentation was terminated after 168 h to prepare iron-fortified probiotic fermented sausages.

[0082] Among them, step (4) is divided into two steps of mixing, the purpose of which is to allow the corn fermented sauce powder to be fully mixed with the solubilized hemoglobin and corn starch first, so as to eliminate its unpleasant fermentation taste.

[0083] Example 2: A method for preparing iron-fortified probiotic fermented sausage

[0084] On the basis of Example 1, the amount of γ-cyclodextrin added in step (3) was changed to 10% w / w of the wet weight of hemoglobin; the amount of chicken and beef in step (4) was changed to 50 g and 50 g, respectively. The remaining steps were consistent with Example 1, and the iron-fortified probiotic fermented sausage was prepared.

[0085] Example 3: A method for preparing iron-fortified probiotic fermented sausage

[0086] On the basis of Example 1, the amount of γ-cyclodextrin added in step (3) was changed to 15% w / w of the wet weight of hemoglobin; the amount of chicken in step (4) was changed to 80 g and the amount of beef to 20 g, and the remaining steps were consistent with Example 1 to prepare iron-fortified probiotic fermented sausages.

[0087] Comparative Example 1: No compound probiotic powder added

[0088] On the basis of Example 1, 1 g of composite probiotic powder was not added in step (3), and the remaining steps were consistent with Example 1 to prepare iron-fortified fermented sausage.

[0089] Comparative Example 2: No solubilization of hemoglobin

[0090] On the basis of Example 1, step (3) was changed as follows: after enzymatic hydrolysis, the mixture was allowed to stand at 4°C overnight, centrifuged at 4°C and 4000 rpm for 30 min, and the precipitate was taken out to prepare heme. The remaining steps were the same as in Example 1 to prepare probiotic fermented sausage.

[0091] Comparative Example 3: Direct use of pig blood

[0092] Directly using pig blood to prepare probiotic fermented sausages includes the following steps:

[0093] (1) 30g chicken, 70g beef (the mass ratio of beef fat to lean meat is 9:1), 10g natural spices, 4g corn fermented sauce powder, 15g pig blood, 5g corn starch, 10g spice water, and 2g soft sugar are mixed, and then 1g compound probiotic powder, 1.0g corn starch, 5g cooking wine, and 1.0g soft sugar are added, mixed, and then enema is performed;

[0094] (5) The sausage was placed at 15° C. and the humidity was adjusted to 80%. After fermentation for 48 h, the humidity was adjusted to 70%. After fermentation for 96 h, the humidity was adjusted to 60%. After fermentation for 120 h, the humidity was adjusted to 50%. The fermentation was terminated after 168 h to prepare a pig blood probiotic fermented sausage.

[0095] Example 4: Increasing the amount of heme added for solubilization

[0096] On the basis of Example 1, the amount of solubilized heme added in step (3) was changed to 8 g, and the remaining steps were consistent with Example 1 to prepare iron-fortified probiotic fermented sausage.

[0097] Example 5: Sausage sensory and iron absorption effect testing

[0098] The sausages prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were evaluated for appearance and sensory perception, and the iron absorption effect of the sausages was tested.

[0099] (1) Product appearance

[0100] The sausages prepared in Example 1 and Comparative Examples 1 to 3 were taken and their appearance was observed.

[0101] The appearance of the sample is Figure 1 As shown, the results show that the sausage product prepared in Example 1 has a uniform surface color and an attractive color, and is suitable for development into a leisure snack for high-quality protein supplementation and iron nutrition fortification.

[0102] In contrast, the product of Comparative Example 1 without adding the composite probiotic powder was lighter in color, and black spots appeared during the fermentation process, which was of no edible value.

[0103] Comparative Example 2: No solubilization, direct addition of heme resulted in uneven product color;

[0104] Comparative Example 3 directly uses pig blood, which results in a darker product color and a lower appearance acceptance;

[0105] (2) Sensory evaluation

[0106] The sausages prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were subjected to sensory evaluation.

[0107] The sensory evaluation results are shown in Table 1. The results show that the sausages prepared in Examples 1 to 4 have the best flavor, texture, taste and color.

[0108] The data of Comparative Examples 1 to 3 show that not using probiotic powder will greatly reduce the flavor and taste of the sausage itself (Comparative Example 1);

[0109] Using unsolubilized heme instead of solubilized heme will reduce the flavor of the sausage itself (Comparative Example 2);

[0110] Directly using pig blood for fermentation will greatly reduce the color, flavor, texture and taste of the sausage itself (Comparative Example 3);

[0111] The above results show that only when the iron-fortified probiotic fermented sausage is prepared at a chicken-to-cow ratio of 7:3, 1g probiotic powder, and 3g solubilized heme can the best effects in flavor, texture, taste, and color be achieved.

[0112] Table 1 Sensory evaluation results

[0113]

[0114] (3) Flavor detection

[0115] The sausages prepared in Example 1, Example 4, and Comparative Examples 1 to 3 were subjected to cluster analysis of flavor substances using an electronic tongue.

[0116] The results are as follows Figure 2 As shown, the results show that the sausages of Example 1 and Comparative Examples 1 to 3 have significant differences in flavor characteristics.

[0117] The results of regression analysis of sausage flavor characteristics are as follows Figure 3 As shown, the results show that the main flavor characteristics of Example 1 are aftertaste (Aftertaste-B), astringency (Astringency), sourness (Sourness), umami (Umami), and richness (Richness);

[0118] In comparative example 1, no lactic acid bacteria was added, which significantly affected the umami, sour and heavy tastes, and had a distinct bitterness.

[0119] Comparative Example 2 had a bland aftertaste and had a distinct bitter taste without solubilizing heme;

[0120] In Comparative Example 3, the freshness, sourness and heavy taste of pig blood were reduced by directly adding pig blood.

[0121] The basic taste of Example 4 is similar to that of Example 1, but the aftertaste is more prominent.

[0122] (4) The sausages prepared in Example 1, Example 4, and Comparative Examples 1 to 3 were used to test the absorption effect of heme in the gastrointestinal tract.

[0123] The results are as follows Figure 4As shown, the results show that the sausages prepared in Example 1 and Example 4 have significant differences in digestion and absorption in the gastrointestinal environment compared with the sausages prepared in Comparative Examples 1 to 3. For all samples, the digestion and utilization rate of the products in the intestines is much greater than that in gastric juice; among them, the digestion and utilization rates of Example 1 and Example 4 in gastric juice are more than 60%, and the digestion and utilization rates in intestinal juice are more than 80%; the digestion and utilization rates of unsolubilized heme (Comparative Example 2) and heme in pig blood (Comparative Example 3) in gastric juice and intestinal juice are both less than 8%. The above results further show that the advantageous factor of the present invention is that by solubilizing heme, its digestion and utilization rate in simulated gastrointestinal juice is greatly improved.

[0124] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for simultaneously improving the color and iron absorption efficiency of fermented sausages, characterized in that: The steps include: (1) adding sodium citrate to animal blood and mixing, centrifuging to obtain a precipitate, enzymatically hydrolyzing the precipitate, and centrifuging to obtain hemoglobin; (2) mixing hemoglobin with ammonia water, adding γ-cyclodextrin after the hemoglobin is dissolved, and stirring to obtain a mixture; then adding anhydrous ethanol, collecting the precipitate by centrifugation, and drying to obtain the solubilized hemoglobin; (3) Mixing meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar; then adding composite probiotic powder, corn starch, cooking wine, and sugar, mixing, and enema to prepare sausage; (4) fermenting sausages to prepare fermented sausages with uniform and bright color and high iron absorption rate; Preferably, the animal blood is one or more of pig blood, chicken blood, and duck blood; Preferably, the meat is one or more of chicken and beef.

2. The method according to claim 1, characterized in that: In step (1), the amount of sodium citrate added is 3-5% w / w of the animal blood; Preferably, the amount of sodium citrate added is 3-4% w / w of the animal blood.

3. The method according to claim 1, characterized in that In step (1), the enzymatic hydrolysis is performed by adding trypsin, the amount of enzyme added is 1-2 U / g of precipitation, and the enzymatic hydrolysis is performed at 30-50° C. for 4-8 hours; Preferably, the enzyme is added in an amount of 1 to 1.5 U / g of precipitate, and the enzymolysis is carried out at 40 to 45° C. for 5 to 8 hours.

4. The method according to claim 1, characterized in that: In step (2), the amount of γ-cyclodextrin added is 10-20% w / w of the wet weight of hemoglobin; Preferably, the added amount of γ-cyclodextrin is 15-20% w / w of the wet weight of hemoglobin.

5. The method according to claim 1, characterized in that In step (2), the volume ratio of the mixture to anhydrous ethanol is 1:1 to 3; Preferably, the volume ratio of the mixture to anhydrous ethanol is 1:1.5-3.

6. The method according to claim 1, characterized in that In step (3), the amount of the composite probiotic powder added is 1-3% w / w of the meat; Preferably, the added amount of the composite probiotic powder is 1-2% w / w of the meat.

7. The method according to claim 1, characterized in that In step (3), the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar is 90-110:8-12:3-5:2-8:4-8:8-12:2-4:0.9-3.2; Preferably, the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar is 90-110:8-12:3-5:4-8:3-6:8-12:2-4:0.9-2.2; Preferably, the meat is a mixture of chicken and beef in a ratio of 3-8:2-7, and the fat-to-lean ratio of the beef is 1:

9.

8. The method according to claim 1, characterized in that In step (4), the sausage is fermented at 13-18° C., with the humidity adjusted to 50-80%, for 48-168 hours; Preferably, fermentation is performed by placing the sausage at 15°C, adjusting the humidity to 80%, and fermenting for 48 hours; then adjusting the humidity to 70%, and fermenting for 96 hours; then adjusting the humidity to 60%, and fermenting for 120 hours; and finally adjusting the humidity to 50%, and fermenting for 168 hours to terminate the fermentation.

9. A method for preparing iron-fortified probiotic fermented sausage, characterized in that: The steps include: (1) adding sodium citrate to animal blood and mixing, centrifuging to obtain a precipitate, enzymatically hydrolyzing the precipitate, and centrifuging to obtain hemoglobin; (2) mixing hemoglobin with ammonia water, adding γ-cyclodextrin after the hemoglobin is dissolved, and stirring to obtain a mixture; then adding anhydrous ethanol, collecting the precipitate by centrifugation, and drying to obtain the solubilized hemoglobin; (3) Mixing meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar; then adding composite probiotic powder, corn starch, cooking wine, and sugar, mixing, and enema to prepare sausage; (4) placing the sausage at 13-18° C., adjusting the humidity to 50-80%, and fermenting for 48-168 hours to prepare a fermented sausage with uniform color and high iron absorption rate; Preferably, the animal blood in step (1) is one or more of pig blood, chicken blood, and duck blood; Preferably, the amount of sodium citrate added in step (1) is 3-4% w / w of the animal blood; Preferably, the amount of γ-cyclodextrin added in step (2) is 15-20% w / w of the wet weight of hemoglobin; Preferably, the volume ratio of the mixture to anhydrous ethanol in step (2) is 1:1.5-3; Preferably, in step (3), the mass ratio of meat, spices, corn fermented sauce powder, solubilized heme, corn starch, spice water, cooking wine, and soft sugar is 90-110:8-12:3-5:3-6:4-8:8-12:2-4:0.9-2.2; Preferably, in step (4), the sausage is placed at 13-18° C., the humidity is adjusted to 50-80%, and fermented for 48-168 hours. The fermentation is at 15° C., the humidity is adjusted to 80%, and the fermentation is continued for 48 hours; then the humidity is adjusted to 70%, and the fermentation is continued for 96 hours; then the humidity is adjusted to 60%, and the fermentation is continued for 120 hours; finally, the humidity is adjusted to 50%, and the fermentation is continued for 168 hours to terminate the fermentation.

10. The iron-fortified probiotic fermented sausage prepared by the method according to claim 9.

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