Composite sausage seasoning and preparation method thereof

Abstract

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of condiments, in particular to a compound sausage seasoning and a preparation method thereof. BACKGROUND

[0002] As a traditional meat product, the flavor quality and shelf life of sausage are highly dependent on the seasoning formula and processing technology. In the prior art, sausage seasoning is mostly dependent on the simple compounding of edible salt, sodium glutamate and traditional spices. While the existing seasoning can meet the basic seasoning needs, it still has a series of technical bottlenecks.

[0003] Firstly, in order to ensure product safety and shelf life, the industry generally relies on chemical synthetic preservatives such as sodium nitrite and potassium sorbate. Although the effect is significant, with the growing demand of consumers for clean labels and natural healthy products, the application of such chemical additives is limited. Seeking a synergistically efficient preservative and antioxidant system composed of natural ingredients has become one of the technical problems to be solved in the field.

[0004] Secondly, in terms of flavor, the umami source of conventional formula is single, mainly relying on sodium glutamate, which has strong umami impact but poor durability, lacking the rich and full "meat" foundation. At the same time, the addition of spices often focuses on providing single taste such as spiciness, and the flavors cannot be effectively synergized, resulting in insufficient product flavor levels and insufficient overall coordination.

[0005] Thirdly, in response to the salt reduction trend of healthy diet, simply reducing the amount of salt will directly lead to insufficient saltiness and weak flavor of the product, and may affect the osmotic pressure and texture of the product. How to reduce the sodium content while maintaining or even improving the overall flavor profile and acceptability of the product through flavor modification and enhancement technology is another technical challenge.

[0006] In addition, sausage is prone to problems such as juice loss and loose texture during hot processing such as steaming, which affects the yield and final taste. In the prior art, texture is often improved by adding carrageenan and phosphates, but this may bring unnatural "gelatinous" feeling or cause consumers' concerns about chemical additives.

[0007] Inventive patent content Therefore, the embodiments of the present application hope to provide a compound sausage seasoning and a preparation method thereof to solve or alleviate the technical problems in the prior art.

[0008] The technical scheme of the embodiment of the present application is implemented as follows: a composite sausage seasoning comprises the following raw material components in parts by weight: 42-48 parts of edible salt, 13-19 parts of isomaltooligosaccharide, 5-11 parts of sodium glutamate, 2-8 parts of yeast extract, 1-4 parts of lentinus edodes powder, 5-7 parts of Chinese prickly ash powder, 3-6 parts of chili powder, 0.5-3 parts of white pepper powder, 0.8-1.6 parts of red koji powder, 1.2-2.2 parts of rosemary extract, 0.05-0.25 parts of nisin, 1-7 parts of trehalose, 0.5-1.5 parts of gum ghatti, 0.8-2.1 parts of fermented celery powder, and 0.02-0.08 parts of epsilon-polylysine.

[0009] In the above embodiment, one or more of the following components is further included: 0.3-0.7 parts of cinnamon powder, 0.1-0.5 parts of clove powder, and 0.5-1.5 parts of natural meat flavor essence.

[0010] In the above embodiment, the following raw material components are included in parts by weight: 45 parts of edible salt, 16 parts of isomaltooligosaccharide, 8 parts of sodium glutamate, 5 parts of yeast extract, 2 parts of lentinus edodes powder, 6 parts of Chinese prickly ash powder, 5 parts of chili powder, 1.5 parts of white pepper powder, 1.2 parts of red koji powder, 1.8 parts of rosemary extract, 0.15 parts of nisin, 4 parts of trehalose, 1 part of gum ghatti, 1.5 parts of fermented celery powder, and 0.05 parts of epsilon-polylysine.

[0011] In the above embodiment, the following components are further included: 0.5 parts of cinnamon powder, 0.3 parts of clove powder, and 1 part of natural meat flavor essence.

[0012] A preparation method of a composite sausage seasoning comprises the following steps: S1. mixing of base raw materials: edible salt, isomaltooligosaccharide, sodium glutamate, and trehalose are put into a three-dimensional motion mixer, and mixed at a rotation speed of 15-25 rpm for 10-15 min to obtain a base carrier mixture; S2. microencapsulation and slow-release treatment: rosemary extract is dry-mixed with gum ghatti accounting for 30%-50% of the weight of the rosemary extract, so that the rosemary extract is attached to the surface of the gum ghatti particles to form a primary microencapsulated composite; S3. first-stage mixing: the base carrier mixture, yeast extract, lentinus edodes powder, red koji powder, fermented celery powder, and the primary microencapsulated composite are put into a high-efficiency pulverizing mixer, and mixed at a rotation speed of 1500-2500 rpm under a vacuum degree of -0.05 to -0.08 MPa for 5-8 min to obtain a mixture A; S4. addition of spices: the natural spices are pre-mixed and then added to the mixture A for second mixing to obtain a mixture B; S5. Final mixing: Nisin and ε-polylysine are diluted and mixed with the remaining gellan gum to prepare a preservative premix. The preservative premix is ​​then added to mixture B and mixed again using a three-dimensional motion mixer at a vacuum of -0.02 to -0.05 MPa and a rotation speed of 10-20 rpm for 25-35 minutes to obtain the compound sausage seasoning.

[0013] 6. The method for preparing a compound sausage seasoning according to claim 5, characterized in that step S4 specifically includes: S4.1: Premix Sichuan pepper powder, chili powder, white pepper powder, cinnamon powder, clove powder and natural meat flavoring to obtain a homogeneous spice packet; S4.2: Add the homogenized spice packet to the mixture A and mix using a three-dimensional motion mixer at a speed of 20-30 rpm for 15-20 minutes.

[0014] In the above embodiment, after step S5, the obtained compound sausage seasoning is nitrogen-filled and packaged in an environment with humidity ≤40% and temperature ≤25℃.

[0015] The embodiments of the present invention employ the above technical solutions, which have the following advantages: This invention employs a natural complex system centered on microencapsulated rosemary extract, combined with nisin and ε-polylysine. This achieves complementary mechanisms of action: the rosemary extract (microencapsulated for sustained release) primarily targets oxidative deterioration and some Gram-positive bacteria; nisin effectively inhibits Gram-positive bacteria; and ε-polylysine possesses broad-spectrum antibacterial properties. The synergistic effect of these three components overcomes the limitations of single natural preservatives, achieving shelf-life comparable to chemical preservatives.

[0016] This invention utilizes the synergistic effect of yeast extract, fermented celery powder, and monosodium glutamate to enhance the rich meat flavor and lasting umami aroma. At the same time, through the reasonable combination of shiitake mushroom powder and various spices, the meat aroma, umami aroma, and spicy aroma are integrated to create a full, harmonious, and long-lasting overall flavor profile.

[0017] This invention relies on flavor-enhancing ingredients such as yeast extract, trehalose, and isomaltooligosaccharide to enhance umami, provide a mellow sweetness, and improve the richness of the taste, thereby maintaining the central nervous system's perception of saltiness and improving the product's health attributes and palatability, while reducing the total amount of salt used.

[0018] The present application effectively improves the water and oil holding capacity of the sausage by introducing the gellan gum, which has unique gel properties, significantly reduces the cooking loss, and improves the yield; at the same time, the product has suitable hardness, excellent elasticity and pleasant chewiness, avoiding the adverse taste caused by the use of traditional gels.

[0019] The above summary is intended to illustrate, but not limit, the present application. Further aspects, embodiments and features of the present application will be readily apparent from the detailed description that follows, reference being had to the following drawings. DETAILED DESCRIPTION

[0020] The present application will be more readily understood by reference to the following detailed description of the preferred embodiments of the application and the examples included therein. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. In case of conflict between the definitions and the disclosure provided herein, the definition provided in this specification shall control.

[0021] The term "prepared from" as used herein is synonymous with "comprising." As used herein the terms "comprising" "including," "containing," "having" or any other similar word, are intended to be inclusive of non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that comprises a list of elements is not necessarily limited to those elements but can include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.

[0022] The conjunctive term "consisting of" excludes any element, step, or ingredient not specified. If used in the claims, this phrase shall not be construed to mean that the noted elements or steps are essential to the practice of the application. The phrase "consisting of shall be interpreted as having the same meaning and in the same way as the phrase "consisting of as set forth in the specification.

[0023] When expressing amounts, concentrations, or other values or parameters of the application as ranges, preferred ranges, or ranges having upper and lower preferred values, it is to be understood that all ranges formed by any pair of any upper value or preferred value with any lower value or preferred value, whether or not the range is separately disclosed, is to be explicitly disclosed as being part of the application. For example, where a range of "1 to 5" is disclosed, the disclosure is to be interpreted to include ranges of "1 to 4," "1 to 3," "1 to 2," "1 to 2 and 4 to 5," "1 to 3 and 5," etc. When numerical ranges are disclosed, unless otherwise stated, the range is intended to include both the upper and lower values and all intervening values of the range, including integers and fractions thereof.

[0024] The singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. "Optional" or "any of" means that the subsequently described event or circumstance can or cannot occur, and that the description includes instances where the event occurs and instances where it does not.

[0025] Approximating language as used herein with respect to a quantity means collectively to include the exact numerical amount, as well as close approximations of the numerical amount that can be acceptable in practice, given experimental error and variations of the quantity that can occur in various implementations of the application. Numbers of ranges reciting the approximate dimensions of aspects of the application as claimed or desired, such as dimensional, temporal, or spatial ranges, are approximate, and are almost always constituent of a parameter up to variation and / or imprecision in most aspects of the application. Unless otherwise indicated, an approximate value encompasses most practical specification.

[0026] In addition, the indefinite articles "a" and "an," as used in this application, are to be construed to cover both the singular and the plural, unless otherwise indicated by context. Therefore, "a" or "an" should be read to include one or at least one, and the singular form "a" or "an" includes the plural unless the context clearly indicates otherwise.

[0027] Furthermore, all or a portion of any publications or other documents cited herein can be incorporated by reference in their entirety. Furthermore, any discussion of methods or materials understood in the art also can be incorporated by reference in their entirety.

[0028] Experimental procedures in the following examples are routine unless otherwise indicated. Test materials and test strains used in the following examples are purchased from commercial sources unless otherwise indicated.

[0029] The embodiment of the present application provides a kind of composite sausage seasoning, according to weight fraction, it includes the following raw material components: edible salt 42-48 parts, oligoisomaltose 13-19 parts, sodium glutamate 5-11 parts, yeast extract 2-8 parts, shiitake mushroom powder 1-4 parts, pepper powder 5-7 parts, chili powder 3-6 parts, white pepper powder 0.5-3 parts, red rice powder 0.8-1.6 parts, rosemary extract 1.2-2.2 parts, streptococcal nisin 0.05-0.25 parts, trehalose 1-7 parts, obtain gelatin 0.5-1.5 parts, fermented celery powder 0.8-2.1 parts, epsilon-polylysine 0.02-0.08 parts.

[0030] Further, it also includes one or more of the following components: cinnamon powder 0.3-0.7 parts, clove powder 0.1-0.5 parts, natural meat flavor essence 0.5-1.5 parts.

[0031] A preparation method of a kind of composite sausage seasoning, comprising the following steps: S1. Base material mixing: edible salt, isomaltooligosaccharide, sodium glutamate, trehalose are put into a three-dimensional motion mixer, mixed at a speed of 15-25 rpm for 10-15 min to obtain a base carrier mixture; S2. Microencapsulated slow-release treatment: rosemary extract is dry-mixed with 30%-50% of the weight of the gum arabic, so that the rosemary extract adheres to the surface of the gum arabic particles to form a primary microencapsulated complex; S3. First stage mixing: the base carrier mixture, yeast extract, shiitake mushroom powder, red yeast rice powder, fermented celery powder, and the primary microencapsulated complex are put into a high-efficiency pulverizing mixer, mixed at a speed of 1500-2500 rpm under a vacuum of -0.05 to -0.08 MPa for 5-8 min to obtain mixture A; S4. Spice addition: the natural spices are pre-mixed and then added to mixture A for second mixing to obtain mixture B; Specifically, S4.1: The peppercorn powder, chili powder, white pepper powder, cinnamon powder, clove powder, and natural meat flavor essence are pre-mixed to obtain a homogeneous spice package; S4.2: The homogeneous spice package is added to mixture A, and a three-dimensional motion mixer is used to mix at a speed of 20-30 rpm for 15-20 min.

[0032] S5. Final mixing: nisin and ε-polylysine are diluted and mixed with the remaining gum arabic to prepare a preservative pre-mix, which is then added to mixture B. A three-dimensional motion mixer is used again to mix at a vacuum of -0.02 to -0.05 MPa and a speed of 10-20 rpm for 25-35 min to obtain the composite sausage seasoning.

[0033] Finally, the obtained composite sausage seasoning is packaged under nitrogen in an environment with a humidity of ≤40% and a temperature of ≤25℃.

[0034] Example One A composite sausage seasoning, according to weight parts, includes the following raw material components: edible salt 42 parts, isomaltooligosaccharide 13 parts, sodium glutamate 5 parts, yeast extract 2 parts, shiitake mushroom powder 1 part, peppercorn powder 5 parts, chili powder 3 parts, white pepper powder 0.5 parts, red yeast rice powder 0.8 parts, rosemary extract 1.2 parts, nisin 0.05 parts, trehalose 1 part, gum arabic 0.5 parts, fermented celery powder 0.8 parts, and ε-polylysine 0.02 parts.

[0035] Also included are: 0.3 parts of cinnamon powder, 0.1 parts of clove powder, 0.5 parts of natural meat flavor essence.

[0036] A preparation method of a composite sausage seasoning, comprising the following steps: S1. Mixing of base materials: edible salt, oligoisomaltose, sodium glutamate, trehalose are put into a three-dimensional motion mixer, mixed for 10 minutes at a speed of 15 rpm to obtain a base carrier mixture; S2. Microencapsulation and slow-release treatment: rosemary extract is dry-mixed with 30% of the weight of dextrin to make the rosemary extract adhere to the surface of the dextrin particles to form a primary microencapsulated composite; S3. First-stage mixing: the base carrier mixture, yeast extract, shiitake mushroom powder, red yeast rice powder, fermented celery powder, and the primary microencapsulated composite are put into a high-efficiency pulverizing mixer, mixed for 5 minutes at a speed of 1500 rpm under a vacuum degree of-0.08 MPa to obtain a mixture A; S4. Addition of spices: the natural spices are pre-mixed and then added to the mixture A for second mixing to obtain a mixture B; Specifically comprising: S4.1: The pepper powder, chili powder, white pepper powder, cinnamon powder, clove powder, and natural meat flavor essence are pre-mixed to obtain a homogeneous spice package; S4.2: The homogeneous spice package is added to the mixture A, and a three-dimensional motion mixer is used to mix at a speed of 20 rpm for 15 minutes.

[0037] S5. Final mixing: nisin and ε-polylysine are diluted and mixed with the remaining dextrin to prepare a preservative pre-mixture, which is then added to the mixture B, and a three-dimensional motion mixer is used again to mix at a vacuum degree of-0.05 MPa and a speed of 10 rpm for 25 minutes to obtain the composite sausage seasoning.

[0038] Finally, the obtained composite sausage seasoning is packaged under nitrogen in an environment with a humidity of ≤40% and a temperature of ≤25℃.

[0039] Example Two A composite sausage seasoning, comprising the following raw material components in terms of weight fractions: 45 parts of edible salt, 16 parts of oligoisomaltose, 8 parts of sodium glutamate, 5 parts of yeast extract, 2 parts of shiitake mushroom powder, 6 parts of pepper powder, 5 parts of chili powder, 1.5 parts of white pepper powder, 1.2 parts of red yeast rice powder, 1.8 parts of rosemary extract, 0.15 parts of nisin, 4 parts of trehalose, 1 part of dextrin, 1.5 parts of fermented celery powder, and 0.05 parts of ε-polylysine.

[0040] Also included are: cinnamon powder 0.5 parts, clove powder 0.3 parts, natural meat flavor essence 1 part.

[0041] A preparation method of a composite sausage seasoning, comprising the following steps: S1. Mixing of base materials: edible salt, oligoisomaltose, sodium glutamate, trehalose are put into a three-dimensional motion mixer, mixed for 12 min under the condition of 20 rpm, to obtain a base carrier mixture; S2. Microencapsulated slow-release treatment: rosemary extract is dry-mixed with 40% of the weight of available gelatin to make the rosemary extract adhere to the surface of the available gelatin particles, forming a primary microencapsulated compound; S3. First stage mixing: the base carrier mixture, yeast extract, shiitake mushroom powder, red koji rice powder, fermented celery powder, and the primary microencapsulated compound are put into a high-efficiency pulverizing mixer, mixed for 6 min under the condition of vacuum degree-0.06 MPa and rotation speed 2000 rpm, to obtain mixture A; S4. Spice addition: after pre-mixing of natural spices, they are added to the mixture A for second mixing, to obtain mixture B; Specifically, S4.1: pre-mixing of Sichuan pepper powder, chili powder, white pepper powder, cinnamon powder, clove powder, and natural meat flavor essence to obtain a homogeneous spice package; S4.2: adding the homogeneous spice package to the mixture A, and mixing using a three-dimensional motion mixer at rotation speed 25 rpm for 18 min.

[0042] S5. Final mixing: diluting mixing of nisin and ε-polylysine with the remaining available gelatin to prepare a preservative premix, then adding the preservative premix to the mixture B, and mixing again using a three-dimensional motion mixer under the condition of vacuum degree-0.03 MPa and rotation speed 15 rpm for 30 min, to obtain the composite sausage seasoning.

[0043] Finally, the obtained composite sausage seasoning is packaged under nitrogen in an environment with humidity ≤40% and temperature ≤25℃.

[0044] Example Three A composite sausage seasoning, comprising the following raw material components in parts by weight: edible salt 48 parts, isomaltooligosaccharide 19 parts, sodium glutamate 11 parts, yeast extract 8 parts, shiitake mushroom powder 4 parts, Chinese prickly ash powder 7 parts, paprika powder 6 parts, white pepper powder 3 parts, red koji powder 1.6 parts, rosemary extract 2.2 parts, nisin 0.25 parts, trehalose 7 parts, dextrin 1.5 parts, fermented celery powder 2.1 parts, and ε-polylysine 0.08 parts.

[0045] Further comprising: cinnamon powder 0.7 parts, clove powder 0.5 parts, and natural meat flavor essence 1.5 parts.

[0046] A preparation method of a composite sausage seasoning, comprising the following steps: S1. Mixing of base raw materials: edible salt, isomaltooligosaccharide, sodium glutamate, and trehalose are put into a three-dimensional motion mixer, and mixed at a rotation speed of 25 rpm for 15 min to obtain a base carrier mixture; S2. Microencapsulation and slow-release treatment: rosemary extract is dry-mixed with dextrin accounting for 50% of the weight of the rosemary extract, so that the rosemary extract is attached to the surface of the dextrin particles to form a primary microencapsulated composite; S3. First-stage mixing: the base carrier mixture, yeast extract, shiitake mushroom powder, red koji powder, fermented celery powder, and the primary microencapsulated composite are put into a high-efficiency pulverizing mixer, and mixed at a rotation speed of 2500 rpm under a vacuum degree of -0.05 for 8 min to obtain a mixture A; S4. Addition of spices: the natural spices are pre-mixed and then added to the mixture A for second mixing to obtain a mixture B; Specifically, S4.1: The Chinese prickly ash powder, paprika powder, white pepper powder, cinnamon powder, clove powder, and natural meat flavor essence are pre-mixed to obtain a homogeneous spice package; S4.2: The homogeneous spice package is added to the mixture A, and a three-dimensional motion mixer is used to mix at a rotation speed of 30 rpm for 20 min.

[0047] S5. Final mixing: nisin and ε-polylysine are diluted and mixed with the remaining dextrin to prepare a preservative premix, and then the preservative premix is added to the mixture B, and a three-dimensional motion mixer is used again to mix at a vacuum degree of -0.02 MPa and a rotation speed of 20 rpm for 35 min to obtain the composite sausage seasoning.

[0048] Finally, the obtained composite sausage seasoning is packaged under nitrogen in an environment with a humidity of ≤40% and a temperature of ≤25℃.

[0049] Test Example One: Comparison Test of Preservative and Fresh-keeping Effects 1. Test Purpose The purpose of this test is to verify the advantages of the compound sausage seasoning of the present application compared to a formula without natural preservatives and a commercially available formula containing chemical preservatives in terms of inhibiting the growth of sausage microorganisms and extending the shelf life of the product.

[0050] 2. Test Materials and Groups Sausage raw materials: Fresh pork hind leg meat (fat-to-lean ratio 2:8) purchased, casing, ice water.

[0051] Test Seasoning: Test Group: Use the compound sausage seasoning of Example Two of the present application.

[0052] Control Group 1 (blank control): Use a basic seasoning without any preservatives (edible salt, isomaltooligosaccharide, sodium glutamate, spices, etc.).

[0053] Control Group 2 (commercial control): Use a commercially available mainstream brand sausage seasoning (its preservative ingredients are marked as: sodium nitrite, D-sodium erythorbate).

[0054] Processing equipment: meat grinder, chopper mixer, sausage stuffer, steaming box, vacuum packaging machine.

[0055] 3. Test Steps: 3.1 Sausage Preparation: Grind the fresh pork into a paste and divide it into three equal parts.

[0056] In the three parts of the paste, add 2.5% of the total meat weight of the test group, control group 1, and control group 2 seasoning, respectively, and add an equal amount of ice water.

[0057] Use the chopper mixer to mix thoroughly, and vacuum fill the casing. All sausages are cooked under the same process conditions (85°C center temperature for 30 minutes). After cooking, cool quickly and vacuum package.

[0058] 3.2 Storage and Sampling: Place all vacuum-packaged sausages in a constant-temperature refrigerator at 4±1°C to simulate a commercial refrigeration environment.

[0059] On days 0, 7, 14, 21, and 28 of storage, randomly select 3 sausages from each group as parallel samples for microbial and sensory index detection.

[0060] 3.3 Detection Indicators and Methods: Total bacterial count determination: Performed according to national standard GB 4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count". Results are expressed as Log CFU / g for easy data comparison.

[0061] Sensory evaluation: A panel of three trained evaluators will determine corruption based on the table below:

[0062] Note: When the sensory evaluation reaches "Level 2" or the total bacterial count exceeds the national standard limit (6 Log CFU / g, i.e., 1 million CFU / g), the shelf life is considered to be at its end.

[0063] 4. Experimental Data and Results: Table 1: Changes in total bacterial count of sausages in each group during storage (Log CFU / g, n=3)

[0064] Table 2: Sensory evaluation and shelf life determination of sausages in each group during storage.

[0065] 5. Experimental Conclusions and Summary: 5.1 Data Description and Analysis: Regarding the total bacterial count: The experimental group showed the slowest growth in total bacterial count throughout the 28-day storage period, reaching 4.8 Log CFU / g on day 28, consistently remaining below the national safety standard limit (6 Log CFU / g). In contrast, control group 1 significantly exceeded the limit by day 14 (7.5 Log CFU / g), and control group 2 also exceeded the limit by day 28 (6.8 Log CFU / g). This demonstrates that the natural composite preservative system of this invention has a good and long-lasting antibacterial effect.

[0066] From a sensory evaluation perspective: The experimental group had the longest shelf life, only beginning to spoil at 28 days. Control group 1, without any preservative measures, showed obvious spoilage by day 14. Although the commercially available control group 2 showed acceptable results in the early stages (within 14 days), it also showed obvious spoilage by day 28, resulting in a shorter shelf life than the experimental group.

[0067] The experimental group utilized the sustained-release effect of microencapsulated rosemary extract. This prevented rapid degradation of the active ingredients during the early stages of processing and storage, and ensured their continuous release during the later stages. This resulted in a highly efficient synergistic antibacterial effect with nisin and ε-polylysine, thus achieving long-term inhibition of microorganisms.

[0068] Summarize: The test proves that the composite sausage seasoning provided by the present application has excellent preservative and fresh-keeping performance. Not only is it significantly better than the traditional formula without preservatives, but its effect of extending shelf life is also better than or equivalent to that of commercially available products using chemical preservatives such as sodium nitrite.

[0069] Test Example Two: Sensory Evaluation Test of Flavor and Color 1. Test Purpose: The present test aims to objectively evaluate the effect of the composite sausage seasoning of the present application on the overall flavor, taste, color, and acceptability of sausages through sensory evaluation methods.

[0070] 2. Test Materials and Grouping Sausage raw materials: Fresh pork hind leg meat (fat-to-lean ratio 2:8) purchased to ensure consistency of raw materials, as in Test Example One.

[0071] Test Seasoning: Test Group: Use the complete composite sausage seasoning of Example Two of the present application.

[0072] Control Group: Use the basic seasoning (containing only edible salt 45 parts, white sugar 16 parts, sodium glutamate 8 parts, white pepper 1.5 parts, without yeast extract, shiitake mushroom powder, fermented celery powder, other spices, and red yeast rice powder).

[0073] Sample Preparation: According to the same process as in Test Example One, sausages for the test group and the control group are prepared, cooked, cooled, and then cut into uniform thickness (about 1 cm) slices, randomly numbered.

[0074] 3. Test Steps: 3.1 Evaluation Personnel Selection and Training: Recruit 12 sensory evaluation personnel who are sensitive to smell and taste and healthy.

[0075] Conduct preliminary training to familiarize them with the evaluation process, definitions of various sensory indicators, and scoring scales. In particular, explain the concepts of "umami" and "coordination" and identify samples.

[0076] 3.2 Sensory Evaluation Process: Use blind tasting, and provide samples with three random codes (e.g., A-01, B-05) to avoid psychological bias.

[0077] Conduct in an independent sensory evaluation room, provide water and tasteless biscuits for evaluators to rinse between samples to remove aftertaste.

[0078] Each evaluator evaluates two groups of samples in turn and fills out electronic or paper score sheets.

[0079] The evaluation index adopts a 9-point preference score method (1 = very dislike, 5 = general, 9 = very like), and the specific indicators are as follows: Aroma intensity: The degree of richness of the overall sausage aroma.

[0080] Aroma harmony: Whether the meat aroma and spice aroma are integrated naturally, and whether there is a sense of abruptness.

[0081] Saltiness palatability: Whether the saltiness is moderate, too salty or too light.

[0082] Umami intensity: The intensity of the umami perception.

[0083] Flavor fullness: Whether the taste is single and light or rich and lasting.

[0084] Color preference: The intuitive degree of love for the color of the sausage.

[0085] Overall acceptability: The overall preference for the sample.

[0086] 4. Test data and results: Table 3: Average score table of sensory evaluation (n = 12, full score 9)

[0087] Note: Data is expressed as mean ± standard deviation, t-test is used for data analysis, and p < 0.05 indicates statistically significant difference.

[0088] Sensory description summary: Test group: Aroma: Rich roasted meat aroma, mellow sauce aroma, and complex spice aroma of pepper and chili, with complex and harmonious aroma.

[0089] Taste: Moderate salty and sweet, prominent umami, obvious "meatiness" and thickness, clear levels of spiciness and numbness, long aftertaste, no bad aftertaste.

[0090] Color: Natural and attractive rose red or light fuchsia, good gloss, can effectively stimulate appetite.

[0091] Control group: Aroma: Weak aroma, mainly simple saltiness and fishy smell, white pepper aroma is single and slightly irritating, lacking in layers.

[0092] Taste: Light taste, direct saltiness but lack of umami support, single taste, short aftertaste and powder feel.

[0093] Color: Grayish white or dull light brown, lacking in appearance appeal.

[0094] 5. Test Conclusion and Summary Data Description and Analysis: As can be seen from Table 3, the average scores of the test group on all seven sensory indicators were significantly higher than those of the control group (p<0.05 or p<0.01). This fully proves that the formula of the application can comprehensively improve the sensory quality of sausages.

[0095] The test group obtained the highest scores (8.2 and 8.3) in "umami intensity" and "flavor fullness", which is directly due to the synergistic umami effect of yeast extract and fermented celery powder, greatly enhancing the meaty flavor and richness of sausages, and making the flavor more rich and layered.

[0096] The score difference (8.0 vs 4.5; 8.1 vs 4.2) in "aroma harmony" and "color preference" proves the synergistic effect of compound spices (Sichuan pepper, chili, cinnamon, etc.) and the natural coloring effect of red rice powder, which together create the product with excellent "color, aroma and flavor".

[0097] In terms of "overall acceptability", the test group obtained 8.4, while the control group only obtained 5.0 (general level), which proves the great market potential of the seasoning formula of the application from the perspective of consumer preference.

[0098] 6. Summary: This sensory evaluation test proves through quantitative data and analysis that the compound sausage seasoning of the application can significantly improve the sensory quality of sausages. Not only does it provide richer, more harmonious aroma and more attractive color, but more importantly, through the synergy of natural flavor substances, it creates a remarkable taste with rich layers, prominent umami and long-lasting aftertaste.

[0099] Test Example Three: Antioxidant Effect Determination (TBARS Value Determination) 1. Purpose of the Test: The purpose of this test is to quantitatively evaluate the effect of the compound sausage seasoning of the application in inhibiting the oxidation of sausage fat by measuring the thiobarbituric acid reactant (TBARS) value, and comparing it with the blank control group and the control group using ordinary antioxidants.

[0100] 2. Test Principle: Fatty acid oxidation is one of the main reasons for the deterioration of sausage quality, and one of its products, malondialdehyde (MDA), can react with thiobarbituric acid (TBA) to form a pink compound with a maximum absorption peak at 532 nm. By measuring the absorbance, the TBARS value can be calculated, which is directly proportional to the degree of fatty acid oxidation.

[0101] 3. Test Materials and Grouping: Sausage samples: sausages prepared in Test Example One.

[0102] Test Groupings: Test Group: Using the composite sausage seasoning of Example Two of the present invention (containing microencapsulated rosemary extract).

[0103] Control Group 1 (Blank Control): Using the seasoning without any antioxidant (base formula).

[0104] Control Group 2 (Conventional Antioxidant Control): Using the base seasoning with the addition of 0.02% of ordinary vitamin E (tocopherol).

[0105] Main Reagents: Thiobarbituric acid (TBA), trichloroacetic acid (TCA), ethylenediaminetetraacetic acid disodium salt (EDTA-2Na), malondialdehyde (MDA) standard, etc.

[0106] Main Instruments: Meat grinder, centrifuge, constant temperature water bath, ultraviolet visible spectrophotometer.

[0107] 4. Test Steps: 4.1 Sample Preparation and Storage: After vacuum packaging the three groups of sausages, they were placed in a constant temperature incubator at 25±1°C for accelerated oxidation test to simulate the oxidation process of sausages under non-ideal conditions.

[0108] Samples were taken at 0, 7, 14, 21, and 28 days of storage.

[0109] 4.2 TBARS Value Determination (Reference to National Standard GB 5009.181-2016 Revision): Sample Treatment: Weigh 2.00g of ground sausage sample into a 50mL centrifuge tube.

[0110] Reagent Addition: Add 10mL of mixed solution containing 0.375% TBA and 15% TCA (containing 0.1% EDTA), shake well to mix.

[0111] Reaction: Place the centrifuge tube in a 95°C water bath for 40 minutes for color development reaction.

[0112] Cooling and Centrifugation: After taking out, quickly cool to room temperature with cold water, and centrifuge at 4000rpm for 10 minutes.

[0113] Determination of Absorbance: Take the supernatant and measure its absorbance value at 532nm wavelength with a spectrophotometer.

[0114] Standard Curve and Calculation: Use malondialdehyde tetraethyl ester (TEP) to prepare a series of standard solutions and draw a standard curve. TBARS value is expressed in mg MDA / kg sample.

[0115] 4.3 Sensory assisted verification: At the time of each TBARS determination, the samples were also subjected to sensory evaluation for the presence of a distinct "rancid" or "off-flavor" odor.

[0116] 5. Experimental data and results: Table 4: TBARS values of sausage samples during storage (mg MDA / kg, n=3)

[0117] Sensory assisted verification: Control 1 developed a slight rancid odor at day 14, and it was very obvious at day 21.

[0118] Control 2 developed a slight rancid odor at day 21, and it was more obvious at day 28.

[0119] The test group did not develop a distinct rancid odor throughout the 28-day test period.

[0120] Judgment reference: Generally, it is considered that when the TBARS value exceeds 0.5-1.0 mg MDA / kg, the off-flavor can be sensed organoleptically; when it exceeds 2.0 mg MDA / kg, it indicates that it has been severely rancid.

[0121] 6. Test conclusion and summary: Data description and analysis: Oxidation rate comparison: From Table 4, it can be seen that the TBARS value of the test group increased most slowly throughout the storage period, reaching only 0.58 mg MDA / kg at day 28, far below the upper limit of the sensory threshold. This indicates that the degree of fat oxidation is effectively inhibited at a very low level.

[0122] Comparison with the blank control group: The TBARS value of Control 1 increased sharply, reaching 2.10 mg MDA / kg at day 21, accompanied by a severe rancid odor, proving that without antioxidant protection, sausage is prone to oxidative deterioration.

[0123] Comparison with conventional antioxidants: Control 2 had a good antioxidant effect in the early stage, but its TBARS value increased rapidly in the middle and late stages (after 14 days), and eventually exceeded 1.0 mg MDA / kg at day 28, indicating that its antioxidant effect gradually weakened in the later stage. In contrast, the TBARS value of the test group was always lower than that of Control 2, especially in the middle and late stages of storage.

[0124] Proof of sustained-release effect: The good and long-lasting antioxidant effect of the test group is due to the microencapsulation technology. This technology protects the antioxidant active ingredients in rosemary extract (such as camosic acid, camosic acid) from being consumed too quickly during processing and the early stages of storage, and slowly releases them continuously during storage, providing long-term and stable antioxidant protection. The control group 2 is consumed faster in the early stage, resulting in a decrease in protection in the later stage.

[0125] 7. Summary: This experiment proves that the compound sausage seasoning of the present application has excellent and long-lasting antioxidant capacity through quantitative analysis of TBARS value. The microencapsulated rosemary extract used not only has better effect than the common natural antioxidant vitamin E, but also can effectively extend the oxidation stabilization period of sausage by more than one time (compared with the blank control). Not only can it significantly extend the shelf life of the product, but also can ensure the pure flavor and high quality of sausage during the entire shelf life, avoiding the generation of unpleasant odors such as rancid flavor due to fat oxidation, and meeting the needs of consumers for high-quality, stable, natural and healthy meat products.

[0126] Test Example Four: Verification of Salt Reduction without Flavor Reduction Effect 1. Purpose of the test: The purpose of this test is to verify that the compound sausage seasoning of the present application can maintain or even improve the salty taste perception and overall flavor acceptability of sausage while reducing the amount of salt used by using yeast extract, trehalose, and low oligomaltose flavor blending and enhancing ingredients.

[0127] 2. Test materials and grouping: Sausage raw materials: Same as Test Example One, fresh pork hind leg meat (fat to lean ratio 2:8) was purchased to ensure consistency of raw materials.

[0128] Test seasoning: Test group (salt reduction group): Use the compound sausage seasoning of the present application (45 parts of edible salt) in Example Two.

[0129] Control group (regular salt group): Use a seasoning with the same flavor base as the test group, but without flavor enhancing ingredients and with a salt content of 55 parts (i.e., without yeast extract, fermented celery powder, trehalose, and low oligomaltose, replaced with an equal amount of white sugar, and the same types and amounts of spices).

[0130] 3. Test steps: 3.1 Sample preparation: Prepare two groups of sausages according to the unified process. After cooking and cooling, part of the sample is used for physicochemical detection, and part of the sample is used for sensory evaluation.

[0131] 3.2 Sodium content determination (physicochemical detection): Method: Refer to the national standard GB 5009.91-2017 "National Food Safety Standard Determination of Potassium and Sodium in Foods", using flame atomic absorption spectrometry.

[0132] Procedure: After homogenization and digestion of sausage samples, use atomic absorption spectrometer to determine the content of sodium ions.

[0133] Calculation: According to the measured sodium content, convert it into salt (sodium chloride) content, and calculate the salt reduction rate.

[0134] Salt content (g / 100g) ≈ Sodium content (g / 100g) × 2.54 3.3 Sensory evaluation: Panelists: 12 trained panelists.

[0135] Method: Blind taste test combined with comparative scoring.

[0136] Saltiness perception intensity score: Use linear scale method (e.g. a line segment of 0-10 cm, 0 for "not salty at all", 10 for "very salty"), panelists mark on the line according to their tasting experience, and the length measured is the score. This method can more sensitively reflect the differences in saltiness perception.

[0137] Saltiness palatability preference: Use 9-point preference scale (1 = very unpalatable, 5 = average, 9 = very palatable).

[0138] Overall flavor acceptability: Use 9-point preference scale (1 = very dislike, 5 = average, 9 = very like).

[0139] Procedure: Panelists taste two groups of randomly numbered samples in turn, and independently complete the scoring of the above indicators.

[0140] 4. Test data and results: Table 5-1: Determination results of sodium and salt content in sausage finished products (n=3)

[0141] Table 5-2: Sensory evaluation results

[0142] Sensory description summary: Test group (salt reduction): The saltiness is soft and full, well integrated with umami, sweetness and spice flavors, with rich texture layers and a long aftertaste, without sharp saltiness.

[0143] Control group (regular salt): The saltiness is direct and prominent, even slightly "overly salty" for some panelists, masking some meaty and spice flavors, with relatively simple texture.

[0144] 5. Test Conclusion and Summary: Data Explanation and Analysis: Success in Reducing Salt: The physicochemical test data (Table 5-1) clearly shows that the sodium content and equivalent salt content of the test group sausage is reduced by about 19.5% compared with the control group, achieving a significant salt reduction effect.

[0145] No Difference in Salt Perception: Despite the significant reduction in salt content, as shown in Table 5-2, there is no statistically significant difference (p>0.05) in the scores of the two groups in "perceived intensity of saltiness". It proves that the components such as yeast extract and trehalose in the seasoning of the invention maintain the brain's perception of saltiness by enhancing umami, providing soft sweetness and improving mouthfeel thickness.

[0146] Significant Improvement in Flavor Quality: In the two key indicators of "saltiness palatability" and "overall flavor acceptability", the test group with lower salt content obtained significantly higher scores (7.6 vs 6.5; 8.2 vs 6.8). The control group had a decrease in palatability due to excessive saltiness.

[0147] 6. Summary: This test, through physicochemical data and subjective sensory evaluation, confirms that the compound sausage seasoning of the invention successfully achieves the effect of "reducing salt without reducing flavor" or even "reducing salt and enhancing flavor": Yeast extract provides rich meaty and umami flavor, enhancing flavor thickness.

[0148] Trehalose and isomaltooligosaccharides provide a mild sweetness that complements the saltiness and improves the mouthfeel.

[0149] Fermented celery powder further enhances natural umami flavor.

[0150] The above ingredients work together to reduce sodium content while achieving better sensory acceptance.

[0151] Test Example Five: Processing Stability and Texture Analysis 1. Purpose of the Test: This test aims to quantitatively evaluate the improvement of ingredients such as curdlan in the compound sausage seasoning of the invention on the texture characteristics (such as hardness, elasticity, chewiness) and processing stability (water and oil retention) of sausage through texture profile analysis (TPA) and cooking loss rate determination, proving that it can effectively improve product yield and taste quality.

[0152] 2. Test Materials and Grouping: Sausage raw materials: Same as Test Example One, fresh pork hind leg meat (fat to lean ratio 2:8) was purchased to ensure consistency of raw materials.

[0153] Test seasoning: Test group: Use the complete composite sausage seasoning of Example Two of the present invention (containing 1 part of gellan gum).

[0154] Control group 1 (blank control): Use the seasoning without gellan gum (other ingredients are the same as the test group).

[0155] Control group 2 (commercial gel control): Use the base seasoning and add 0.3% of carrageenan.

[0156] 3. Test steps: 3.1 Sample preparation: Prepare three groups of sausages according to the unified process. After stuffing, accurately record the total weight of each group after stuffing (W1).

[0157] 3.2 Determination of cooking loss rate: After cooking the raw sausages, cool them to room temperature, wipe off the surface moisture with filter paper, and accurately weigh the total weight of the cooked sausages (W2).

[0158] Calculation formula: Cooking loss rate (%) = [(W1-W2) / W1] x 100% The lower this value, the better the water and oil retention, the higher the processing stability, and the higher the yield.

[0159] 3.3 Texture profile analysis (TPA): Sample preparation: Cut the cooled sausages into uniform cylinders with a height of 2.0 cm.

[0160] Instrument: Use a texture analyzer equipped with a cylindrical probe (such as P / 36R).

[0161] Test parameters: Pre-test speed: 1 mm / s; Test speed: 1 mm / s; Post-test speed: 1 mm / s; Compression ratio: 50% (i.e. compress the sample to half the original height); Interval time between two compressions: 3 s; Measurement index: Analyze the TPA curve through software to obtain the following parameters: Hardness: The maximum peak force (N) during the first compression, representing the firmness of the sausage.

[0162] Elasticity: The ratio of the deformation height of the second compression to the first compression, representing the ability to return to the original state after the removal of external force.

[0163] Chewiness: Hardness x Cohesiveness x Elasticity (mJ), representing the work required to chew a solid sample to a swallowable state.

[0164] 4. Test data and results Table 6: Cooking loss rate and texture profile analysis results of sausage (n=6)

[0165] Texture profile description: Test group: Q elastic, tight and delicate texture, strong bite, strong meat texture.

[0166] Control group 1 (no gelatin): loose texture, soft taste, lack of elasticity, easy to break, powdery.

[0167] Control group 2 (carrageenan): high hardness, but slightly inferior elasticity, hard and brittle taste, sometimes with a slight gelatinous feeling.

[0168] 5. Test conclusion and summary: Data description and analysis: Processing stability (water retention): From Table 6, the cooking loss rate of the test group (8.5%) is significantly lower than that of the control group 1 (14.2%), and is better than the commonly used control group 2 (carrageenan, 10.1%). It shows that the dextrin gum in the invention has a strong water and oil holding capacity, which can effectively reduce the loss of water and flavor substances during the hot processing of sausage, directly improving the yield of the product and reducing the production cost.

[0169] Texture profile: Hardness and elasticity balance: The hardness of the test group (65.3N) is significantly higher than that of the control group 1, which reflects good formability. At the same time, its elasticity (0.88) is slightly higher than that of the carrageenan control group 2. It shows that the sausage of the test group is tight and Q elastic, and the balance of hardness and elasticity is achieved.

[0170] Taste (chewiness): Chewiness is a comprehensive index for evaluating taste. The chewiness of the test group (42.5mJ) is much higher than that of the control group 1, and is comparable to the carrageenan group. But combined with sensory description, the taste of the test group is "Q elastic" and "strong meat texture", while the carrageenan group is "hard" and "crispy", which shows that the test group provides a more consumer-liked chewing experience from natural meat texture, rather than the false taste brought by gelatin.

[0171] 6. Summary: This test proves that the compound sausage seasoning of the invention can significantly improve the processing performance and eating quality of sausage.

[0172] From the production point of view: By adding dextrin gum, the cooking loss is greatly reduced, and the yield is improved, which means that more products can be produced with the same amount of raw materials, which has clear economic benefits.

[0173] From the product point of view: the present application can impart the sausage with excellent texture characteristics - moderate hardness, full elasticity and pleasant chewiness. The taste is different from the "gelatinous feeling" brought by traditional colloid, and is closer to the ideal taste of natural meat products.

[0174] The above merely provides a specific implementation of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can easily think of various changes or replacements within the technical range disclosed by the present application, which should be encompassed in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A composite sausage seasoning, characterized in that, According to the weight parts, the following raw material components are included: edible salt 42-48 parts, oligoisomaltose 13-19 parts, sodium glutamate 5-11 parts, yeast extract 2-8 parts, shiitake powder 1-4 parts, pepper powder 5-7 parts, chili powder 3-6 parts, white pepper powder 0.5-3 parts, red koji powder 0.8-1.6 parts, rosemary extract 1.2-2.2 parts, nisin 0.05-0.25 parts, trehalose 1-7 parts, dextrin 0.5-1.5 parts, fermented celery powder 0.8-2.1 parts, and ε-polylysine 0.02-0.08 parts.

2. A composite sausage flavouring according to claim 1, characterised in that One or more of the following components are also included: cinnamon powder 0.3-0.7 parts, clove powder 0.1-0.5 parts, and natural meat flavor 0.5-1.5 parts.

3. A composite sausage flavouring according to claim 1 or 2, characterised in that, According to the weight parts, the following raw material components are included: edible salt 45 parts, oligoisomaltose 16 parts, sodium glutamate 8 parts, yeast extract 5 parts, shiitake powder 2 parts, pepper powder 6 parts, chili powder 5 parts, white pepper powder 1.5 parts, red koji powder 1.2 parts, rosemary extract 1.8 parts, nisin 0.15 parts, trehalose 4 parts, dextrin 1 part, fermented celery powder 1.5 parts, and ε-polylysine 0.05 parts.

4. A composite sausage seasoning according to claim 2, characterised in that, Also included are: cinnamon powder 0.5 parts, clove powder 0.3 parts, and natural meat flavor 1 part.

5. A method of preparing a composite sausage seasoning, characterized in that, The following steps are included: S1. Basic raw material mixing: edible salt, oligoisomaltose, sodium glutamate, and trehalose are put into a three-dimensional motion mixer, mixed at a speed of 15-25 rpm for 10-15 min, and a basic carrier mixture is obtained; S2. Microencapsulation and slow-release treatment: rosemary extract is dry-mixed with dextrin accounting for 30%-50% of the weight of the rosemary extract, so that the rosemary extract adheres to the surface of the dextrin particles to form a primary microencapsulated compound; S3. First-stage mixing: the basic carrier mixture, yeast extract, shiitake powder, red koji powder, fermented celery powder, and the primary microencapsulated compound are put into a high-efficiency pulverizing mixer, mixed at a speed of 1500-2500 rpm under a vacuum degree of -0.05 MPa to -0.08 MPa for 5-8 min, and a mixture A is obtained; S4. Spice addition: the natural spices are pre-mixed and then added to the mixture A for second mixing, and a mixture B is obtained; S5. Final mixing: nisin and ε-polylysine are diluted and mixed with the remaining dextrin to prepare a preservative pre-mixture, which is then added to the mixture B, and the three-dimensional motion mixer is used again under a vacuum degree of -0.02 to -0.05 MPa and a speed of 10-20 rpm for 25-35 min to obtain the composite sausage seasoning.

6. A method of preparing a composite sausage flavour according to claim 5, characterised in that, Step S4 specifically includes: S4.1: The pepper powder, chili powder, white pepper powder, cinnamon powder, clove powder, and natural meat flavor are pre-mixed to obtain a homogeneous spice package; S4.2: The homogeneous spice packet is added to the mixture A and mixed using a three-dimensional motion mixer at a rotation speed of 20-30 rpm for 15-20 min.

7. A method of preparing a composite sausage flavour according to claim 5, characterised in that: After step S5, the resulting composite sausage seasoning is packaged under nitrogen in an environment with a humidity of ≤ 40% and a temperature of ≤ 25°C.

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