A method for controlling the quality of micro-fermented sausages and its application

Abstract

The present invention relates to the field of food processing technology, and in particular to a method for controlling the quality of a micro-fermented sausage and its application. The preparation method of the sausage of the present invention comprises: utilizing a compound texture stabilizer; the raw materials of the compound texture stabilizer are citrus fiber, carrageenan, soy protein isolate, acetylated distarch phosphate and water, and the weight ratio thereof is (0.5-1.5):(0.5-2):(2-5):(1-5):(16-30); the preparation method of the compound texture stabilizer comprises: first adding citrus fiber, carrageenan, soy protein isolate and water for a first stage of homogenization, and after homogenization, adding acetylated distarch phosphate for a second stage of homogenization. Provided is a sausage with good color and not easy to leak water.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for controlling the quality of micro-fermented sausages and applications thereof. Background Art

[0002] Low-temperature sausages are a popular meat product among consumers. However, during storage, low-temperature sausages suffer from unstable texture and often leak water, seriously affecting product quality. Furthermore, to enhance the sausage's appealing color, nitrites and pigments are often added during production. However, improper use of nitrites can be harmful to the human body and does not meet consumers' expectations for nutritional value.

[0003] During the sausage production process, most sausages are added with substances such as soy protein isolate, carrageenan, and starch to improve the texture properties of the product, but water will still appear during storage.

[0004] Fermented meat products have become popular with high-end consumers in recent years. Fermentation produces catalase, which inhibits the oxidation of myoglobin in meat. It also enhances the interaction of nitric oxide with myoglobin, increasing the efficiency of nitrosomyoglobin production. This results in an attractive rosy red color for meat products, thereby reducing the use of nitrites and pigments, meeting consumer demand for nutritional value in meat products. Fermented meat products also offer distinct product characteristics and strong market competitiveness. Summary of the Invention

[0005] The present invention provides a method for controlling the quality of micro-fermented sausages and its application, so as to solve the defects in the prior art that low-temperature sausages are prone to water release and nitrite added during the preparation process is likely to cause harm to the human body, and provide a sausage with good color and not easy to release water.

[0006] The present invention provides a method for preparing sausages, which utilizes a compound texture stabilizer;

[0007] The raw materials of the composite texture stabilizer are citrus fiber, carrageenan, soy protein isolate, acetylated distarch phosphate and water, and the weight ratio thereof is (0.5-1.5): (0.5-2): (2-5): (1-5): (16-30);

[0008] The preparation method of the compound texture stabilizer comprises: firstly adding citrus fiber, carrageenan, soy protein isolate and water to perform a first stage of homogenization, and then adding acetylated distarch phosphate to perform a second stage of homogenization after homogenization.

[0009] Through a large number of experiments, it was found that directly adding substances such as carrageenan, soy protein isolate and starch during the stirring process has little effect on the texture stability of the sausage, and water will still appear after sterilization or storage for a period of time.

[0010] The present invention selects citrus fiber, carrageenan, soy protein isolate and acetylated distarch phosphate as basic components of a compound texture stabilizer, optimizes the compounding ratio, and homogenizes the compound texture stabilizer in stages to destroy the original structure of macromolecules such as proteins and polysaccharides, thereby reducing the water release of sausages.

[0011] According to the sausage preparation method, the homogenization condition of the compound texture stabilizer is 5000-12000 rpm.

[0012] According to the sausage preparation method, heat treatment is performed after homogenization at a temperature of 30-40°C for 15-30 minutes. After homogenization and mixing, the mixture is subjected to heat treatment for equilibrium. The heat treatment promotes hydrogen bonding and hydrophobic interactions between the unfolded protein molecules and the polysaccharide, thereby enhancing the tightness of the protein-polysaccharide bond, thereby increasing the stability of the gel network structure and effectively reducing water release in the sausage.

[0013] According to the sausage preparation method, the homogenization time in the first stage is 5-10 minutes, and the homogenization time in the second stage is 3-8 minutes.

[0014] According to the sausage preparation method, the weight ratio of the compound texture stabilizer to the meat filling is (20-40):100.

[0015] In some preferred embodiments of the present invention, the method for preparing the sausage comprises:

[0016] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water are homogenized at a weight ratio of (0.5-1.5): (0.5-2): (2-5): (16-30) at 5000-12000 rpm for 5-10 min, acetylated distarch phosphate (1-5 parts by weight) is added, homogenized at 5000-12000 rpm for 3-8 min, and then heated at 30-40°C for 15-30 min.

[0017] (2) Stirring: Stir salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of (20-40):100. At the same time, add other auxiliary materials and stir evenly.

[0018] The present invention can significantly improve the quality of sausages through the texture stability maintaining process (including compounding a texture stabilizer and stirring, wherein the compound texture stabilizer is prepared by high-speed homogenization and synergistic heat action of citrus fiber, carrageenan, soy protein isolate, acetylated distarch phosphate and water).

[0019] According to the sausage preparation method, the stuffed sausage is placed at 30-35°C and 90-95% RH for 1-2 hours, at 40-45°C and 85-90% RH for 0.5-1.5 hours, at 50-55°C and 80-85% RH for 0.5-1 hour, and at 50-55°C and 0-10% RH for 0.25-1 hour.

[0020] By utilizing the characteristics of the aforementioned gradient temperature-variable humidity-variable micro-fermentation process that can promote the color development of meat products, combined with traditional sausage processing technology, a fermentation process suitable for micro-fermented sausages has been obtained. This fermentation process achieves micro-fermentation of sausages through gradient heating and gradient dehumidification, which greatly shortens the fermentation time while ensuring the color of the sausages. The final stage of fermentation is the drying stage of the sausages. The method of the present invention combines the fermentation process with the drying process, greatly reducing processing energy consumption. At the same time, through a large number of experimental verifications, it was found that the gradient temperature-variable humidity-variable micro-fermentation process provided by the present invention has good stability in the formation of sausage color.

[0021] As a preferred embodiment of the present invention, the processing method of using the texture stability maintenance process and the gradient temperature and humidity micro-fermentation process in the micro-fermentation type sausage comprises the following steps:

[0022] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water are homogenized at a weight ratio of (0.5-1.5): (0.5-2): (2-5): (16-30) at 5000-12000 rpm for 5-10 min, acetylated distarch phosphate (1-5 parts by weight) is added, homogenized at 5000-12000 rpm for 3-8 min, and then heated at 30-40°C for 15-30 min.

[0023] (2) Stirring: Stir salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of (20-40):100. At the same time, add other auxiliary materials and stir evenly.

[0024] (3) Gradient temperature and humidity micro-fermentation process: The stuffed sausages are placed at 30-35°C and 90-95% RH for 1-2 hours, at 40-45°C and 85-90% RH for 0.5-1.5 hours, at 50-55°C and 80-85% RH for 0.5-1 hour, and at 50-55°C and 0-10% RH for 0.25-1 hour.

[0025] (4) The slightly fermented sausages are steamed, cooled, packaged and sterilized.

[0026] Preferably, the slightly fermented sausage is cooked at 83-87° C. for 0.8-1.2 hours, cooled to room temperature, vacuum-packed, and sterilized at 97-99° C. for 19-21 minutes.

[0027] The present invention further provides a micro-fermented sausage product processed by the method.

[0028] The beneficial effects of the present invention are as follows:

[0029] This invention produces micro-fermented sausage products through a texture stability maintenance process and a gradient temperature and humidity micro-fermentation process. By preparing a composite texture stabilizer and adjusting the micro-fermentation process, the sausage quality is improved in terms of both texture and color. Water release during sterilization and storage of low-temperature sausage products is reduced, as is the amount of nitrite and pigment added to the low-temperature sausages. The fermentation and drying processes are combined to shorten the fermentation time. The process is simple and easy to operate, energy-efficient, and cost-effective, enhancing the market competitiveness of sausage products.

[0030] The micro-fermented sausage processed by the method of the present invention is different from the commercially available low-temperature sausage products, has distinct product characteristics and high nutritional value, and the water output rate of the sausage during storage is reduced by more than 80%, the color stability is good, and the quality of the sausage is greatly improved. DETAILED DESCRIPTION

[0031] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions of the present invention are described clearly and completely below. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0032] Example 1

[0033] The preparation method of the sausage described in this embodiment comprises the following steps:

[0034] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water were homogenized at a weight ratio of 0.5:1:3:18 at 10,000 rpm for 5 min, acetylated distarch phosphate (5 parts by weight) was added, homogenized at 10,000 rpm for 3 min, and then heated at 35°C for 15 min.

[0035] (2) Mixing: Mix salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of 28:100. At the same time, add other auxiliary materials and mix evenly.

[0036] (3) Gradient temperature and humidity micro-fermentation process: The stuffed sausages were placed at 35°C and 95% RH for 1 hour, 45°C and 88% RH for 1 hour, 55°C and 80% RH for 0.5 hour, and 55°C and 5% RH for 0.5 hour.

[0037] (4) The slightly fermented sausages were steamed at 85°C for 1 hour, cooled to room temperature, vacuum-packed, and sterilized at 98°C for 20 minutes.

[0038] Example 2

[0039] A method for controlling the quality of micro-fermented sausages and its application, comprising the following steps:

[0040] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water were homogenized at a weight ratio of 1:0.8:2:20 at 8000 rpm for 6 min, 3 parts by weight of acetylated distarch phosphate were added, homogenized at 8000 rpm for 4 min, and then heated at 30°C for 20 min.

[0041] (2) Mixing: Mix salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of 30:100. At the same time, add other auxiliary materials and mix evenly.

[0042] (3) Gradient temperature and humidity micro-fermentation process: The stuffed sausages were placed at 30°C and 92% RH for 1 hour, 42°C and 85% RH for 1 hour, 52°C and 80% RH for 1 hour, and 55°C and 2% RH for 0.5 hour.

[0043] (4) The slightly fermented sausages were steamed at 85°C for 1 hour, cooled to room temperature, vacuum-packed, and sterilized at 98°C for 20 minutes.

[0044] Comparative Example 1

[0045] The preparation method of the sausage described in this comparative example comprises the following steps:

[0046] (1) Stirring: Stir salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer (made by directly mixing citrus fiber, carrageenan, soy protein isolate and acetylated distarch phosphate in a weight ratio of 0.5:1:3:5) and minced meat in a weight ratio of 28:100 into the blender, and add other auxiliary materials and stir evenly.

[0047] (2) Gradient temperature and humidity micro-fermentation process: The stuffed sausages were placed at 35°C and 95% RH for 1 hour, 45°C and 88% RH for 1 hour, 55°C and 80% RH for 0.5 hour, and 55°C and 5% RH for 0.5 hour.

[0048] (3) The slightly fermented sausages were steamed at 85°C for 1 hour, cooled to room temperature, vacuum-packed, and sterilized at 98°C for 20 minutes.

[0049] Comparative Example 2

[0050] The preparation method of the sausage described in this comparative example comprises the following steps:

[0051] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water were homogenized at a weight ratio of 0.5:1:3:18 at 10,000 rpm for 5 min, acetylated distarch phosphate (5 parts by weight) was added, homogenized at 10,000 rpm for 3 min, and then heated at 35°C for 15 min.

[0052] (2) Mixing: Mix salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of 28:100. At the same time, add other auxiliary materials and mix evenly.

[0053] (3) Micro-fermentation: The stuffed sausages were placed at 45°C and 90% RH for 2.5 hours.

[0054] (4) Drying: The slightly fermented sausage was dried at 55°C and 5% RH for 0.5 h.

[0055] (5) The slightly fermented sausages were steamed at 85°C for 1 hour, cooled to room temperature, vacuum-packed, and sterilized at 98°C for 20 minutes.

[0056] Comparative Example 3

[0057] The preparation method of the sausage described in this comparative example comprises the following steps:

[0058] (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water were homogenized at a weight ratio of 0.5:1:3:18 at 10,000 rpm for 5 min, acetylated distarch phosphate (5 parts by weight) was added, homogenized at 10,000 rpm for 3 min, and then heated at 35°C for 15 min.

[0059] (2) Mixing: Mix salt, tripolyphosphate, minced meat and water evenly. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat into the blender at a weight ratio of 28:100. At the same time, add other auxiliary materials and mix evenly.

[0060] (3) Micro-fermentation: The stuffed sausages were placed at 45°C and 90% RH for 10 hours.

[0061] (4) Drying: The slightly fermented sausage was dried at 55°C and 5% RH for 0.5 h.

[0062] (5) The slightly fermented sausages were steamed at 85°C for 1 hour, cooled to room temperature, vacuum-packed, and sterilized at 98°C for 20 minutes.

[0063] Experimental Example 1

[0064] Twenty food professional sensory assessors were invited to conduct sensory evaluation on Example 1 and Comparative Examples 1-3. The evaluation criteria are shown in Table 1.

[0065] Table 1 Sensory evaluation results of Example 1 and Comparative Examples 1-3

[0066]

[0067] As can be seen from Table 1, the micro-fermented sausage produced by the micro-fermented sausage quality control method provided by the present invention has good texture stability, and the product still has an attractive red color without adding nitrite and pigment.

[0068] By comparing Example 1 with Comparative Example 1, it can be found that adding the compound texture stabilizer during stirring has a more significant effect on the texture stability of the sausage than adding them one by one.

[0069] By comparing Example 1 with Comparative Example 2, it can be found that under the same fermentation time, the fermentation effect of the gradient temperature and humidity micro-fermentation process is more significant.

[0070] Comparison of Example 1 and Comparative Example 3 reveals that the micro-fermentation under constant temperature and humidity results in a longer fermentation time. This demonstrates that the micro-fermentation sausage quality control technology provided by the present invention can significantly improve the texture characteristics of sausages, reduce water release, shorten fermentation time, increase fermentation efficiency, and produce a product with a unique flavor and distinct characteristics.

[0071] Experimental Example 2

[0072] The water yield of Example 1 and Comparative Example 1 was measured. The specific method is: take the sterilized sample and store it at 4°C, measure the water yield of the product every 5 days, and calculate the water yield according to the following formula:

[0073] Water yield / % = water yield weight / sausage weight × 100%

[0074] The results are shown in Table 2.

[0075] Table 2 Water yield measurement results during storage of Example 1 and Comparative Example 1

[0076] Storage time / d Example 1 Comparative Example 1 0 0.21％ 0.52％ 5 0.25％ 2.47％ 10 0.24％ 5.25％ 15 0.37％ 8.24％ 20 0.49％ 11.07％ 25 1.08％ 14.33％ 30 2.57％ 18.36％

[0077] As can be seen from Table 2, Comparative Example 1 had a small amount of water release after sterilization, and the water release increased significantly with the extension of storage time; Example 1 also released a small amount of water after sterilization, but the water release did not increase significantly after 10 days of storage, indicating that the water release during 0-10 days may be caused by a small amount of water introduced during packaging, but after 10 days of storage, the water release slowly increased. Compared with Comparative Example 1, the water release was reduced by 86% after 30 days of storage, indicating that the micro-fermentation sausage quality control method provided by the present invention has a significant effect on the texture stability of the sausage, can significantly reduce the water release of the sausage after sterilization and during storage, and has good texture stability during storage.

[0078] To address the problem of unstable texture during storage of low-temperature sausages, while reducing the amount of nitrite used in sausages and improving product market competitiveness, the present invention promotes the formation of a gel network structure in low-temperature sausages by preparing and adding a composite texture stabilizer, thereby improving the texture stability of the product during storage. By improving the fermentation process and utilizing the combined effects of temperature and humidity changes on fermentation, fermentation efficiency is increased, sausage color development is promoted, and the use of nitrite and pigments is reduced. The micro-fermented sausage quality control method provided by the present invention can improve the quality of low-temperature sausages in terms of texture and color, while giving the product distinctive characteristics and enhancing its market competitiveness.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for preparing low-temperature sausage, characterized in that: include: (1) Preparation of compound texture stabilizer: first add citrus fiber, carrageenan, soy protein isolate and water to perform the first stage homogenization, then add acetylated distarch phosphate to perform the second stage homogenization after homogenization; The raw materials of the composite texture stabilizer are citrus fiber, carrageenan, soy protein isolate, acetylated distarch phosphate and water, and the weight ratio thereof is (0.5-1.5): (0.5-2): (2-5): (1-5): (16-30); After homogenization, heat treatment is performed at 30-40°C for 15-30 minutes; (2) Mixing: Mix salt, tripolyphosphate, minced meat and water until evenly mixed. After the salt-soluble protein is completely precipitated, add the compound texture stabilizer and minced meat in a weight ratio of (20-40):100 into the blender. At the same time, add other auxiliary materials and mix evenly. (3) Gradient temperature and humidity micro-fermentation process: The stuffed sausages are placed at 30-35℃, 90-95% RH for 1-2 hours, 40-45℃, 85-90% RH for 0.5-1.5 hours, 50-55℃, 80-85% RH for 0.5-1 hour, and 50-55℃, 0-10% RH for 0.25-1 hour.

2. The method for preparing low-temperature sausage according to claim 1, characterized in that: The homogenization condition of the compound texture stabilizer is 5000-12000rpm.

3. The method for preparing low-temperature sausage according to any one of claims 1 to 2, characterized in that: The homogenization time in the first stage is 5-10 minutes, and the homogenization time in the second stage is 3-8 minutes.

4. The method for preparing low-temperature sausage according to any one of claims 1 to 2, characterized in that: include: (1) Preparation of compound texture stabilizer: citrus fiber, carrageenan, soy protein isolate and water are homogenized at a weight ratio of (0.5-1.5): (0.5-2): (2-5): (16-30) at 5000-12000 rpm for 5-10 min, acetylated distarch phosphate (1-5 parts by weight) is added, homogenized at 5000-12000 rpm for 3-8 min, and then heated at 30-40°C for 15-30 min.

5. The method for preparing low-temperature sausage according to any one of claims 1 to 2, characterized in that: The process also includes steaming, cooling, packaging and sterilizing the slightly fermented sausages.

6. The method for preparing low-temperature sausage according to claim 5, characterized in that: The slightly fermented sausages were cooked at 83-87°C for 0.8-1.2 hours, cooled to room temperature, vacuum packed, and sterilized at 97-99°C for 19-21 minutes.

7. A slightly fermented sausage, characterized in that: The low-temperature sausage is prepared by the preparation method of any one of claims 1 to 6.

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