A salt-reducing and salt-enhancing color-improving modifier based on anthocyanin extract and application thereof
By using anthocyanin extract in combination with salt and pepper in low-salt sausages, a salt-reducing and salt-enhancing color improver was developed. This solved the problem that anthocyanin extract failed to reduce salt and enhance saltiness in meat products, achieving the effect of reducing salt usage without affecting the saltiness and product quality, and improving the health and safety of the product.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SHENYANG AGRI UNIV
- Filing Date
- 2024-02-20
- Publication Date
- 2026-06-23
Smart Images
Figure BDA0004706982310000051 
Figure BDA0004706982310000061 
Figure BDA0004706982310000062
Abstract
Description
Technical Field
[0001] This invention relates to a salt-reducing, salt-enhancing, and color-enhancing improver based on anthocyanin extract and its application, belonging to the field of food processing. Background Technology
[0002] Salt is the most commonly used seasoning in food preparation and plays an essential role in human health. Adding salt to meat products not only imparts a salty flavor but also acts as a preservative and enhances the cohesiveness of sausages. However, long-term excessive salt consumption can harm human health, such as increasing the risk of high blood pressure, coronary heart disease, and kidney disease. Therefore, developing salt substitutes that reduce salt content and increase saltiness has become a current research hotspot.
[0003] Anthocyanins are a class of natural pigments widely found in red and purple fruits, vegetables, and cereal crops, possessing antioxidant, anticancer, anti-inflammatory, and lipid-lowering effects. Adding anthocyanin extracts to food is primarily used to enhance its bioactivity or enrich its color. However, whether anthocyanin extracts can reduce saltiness and increase saltiness, thus serving as a multifunctional quality improver, has not yet been reported domestically or internationally. Summary of the Invention
[0004] The purpose of this invention is to address the burden on the human body caused by high salt content in food by providing a salt-reducing, salt-enhancing, and color-enhancing improver based on anthocyanin extracts, as well as a method for preparing low-salt sausages. By adding anthocyanin extracts, the perceived saltiness of table salt is enhanced, and the synergistic effect of anthocyanins and pepper powder further improves this perception, thereby reducing the amount of added salt and achieving the goal of reducing salt content and increasing saltiness. Simultaneously, because anthocyanin extracts themselves have a bright color, they can impart color to the product and help reduce the amount of nitrite used.
[0005] A salt-reducing and salt-enhancing color-enhancing modifier based on anthocyanin extract, wherein the modifier is composed of the following components in a specific mass ratio:
[0006] The mass ratio of anthocyanin extract to salt was (0.15–0.30):(0.85–0.70), and the ratio of pepper powder to the total mass of anthocyanin extract and salt was (0–2.0):17.
[0007] The sum of the mass fractions of anthocyanin extract and salt is 1.
[0008] In the above technical solution, the anthocyanin extract can be commercially available or prepared using methods disclosed in the prior art.
[0009] Preferably, the anthocyanin extract is any one of black goji berry anthocyanins, black rice anthocyanins, purple sweet potato anthocyanins, and a mixture of black rice anthocyanins.
[0010] Furthermore, the purity of the black goji berry anthocyanins, black rice anthocyanins, and purple sweet potato anthocyanins is 25%.
[0011] Furthermore, the mass ratio of the purple sweet potato anthocyanins and black rice anthocyanins in the mixture is 3:(1-3).
[0012] Preferably, the pepper powder is a mixture of white pepper powder and five-spice powder in a mass ratio of 1:1.
[0013] Another object of the present invention is to provide the application of the above-mentioned anthocyanin extract-based salt-reducing and salt-enhancing color-enhancing improver, and further to provide the application of the improver in low-salt sausages.
[0014] A low-salt sausage comprising 1.7% to 1.9% of its total weight of lean minced pork and fat, and a salt-reducing, salt-enhancing, and color-enhancing modifier based on anthocyanin extract.
[0015] Preferably, the seasoning used in the low-salt sausage is composed of the following components according to the percentage of the total weight of lean minced pork and fat in the sausage: 1.7% to 1.9% of the improver described in claim 1, 1% white sugar, 0.8% glucose, 3% cooking wine, 0.1% monosodium glutamate, 0.05% sodium isoascorbate, and 0.2% compound phosphate.
[0016] Another object of the present invention is to provide a method for making the above-mentioned low-salt sausage.
[0017] A method for making low-salt sausage involves mixing cooled lean minced pork and fat evenly, adding 1.7% to 1.9% of the above-mentioned anthocyanin extract salt-reducing, salt-enhancing, and color-enhancing improver, as well as 1% white sugar, 0.8% glucose, 3% cooking wine, 0.1% monosodium glutamate, 0.05% sodium isoascorbate, and 0.2% compound phosphate. After mixing evenly, the mixture is marinated, stuffed into casings, and cooked.
[0018] In the above technical solution, the composite phosphate is a food-grade composite phosphate that can be used in meat products and is commercially available.
[0019] Furthermore, the lean pork is selected from fresh, clean, and bright red pork foreleg meat. After removing the skin and tendons, it is rinsed several times with clean water until there are no bloodstains or dirt on the surface. The lean meat is then ground into minced meat using a meat grinder. The fat is selected from pork fat and cut into cubes of about 1cm. The lean pork mince and fat are mixed in an 8:2 ratio and stirred evenly. The mixture is then placed in the refrigerator and cooled to 4℃ for later use.
[0020] Furthermore, the pickling process involves marinating at 4°C for 24 hours.
[0021] Furthermore, the cooking process is carried out by the following method: baking-steaming-baking method, the first step is baking at 60℃ for 4 hours (turning over every 1 hour); the second step is steaming in boiling water for 10 minutes; the third step is baking at 70℃ for 30 minutes.
[0022] The beneficial effects of this invention are as follows: This invention mixes anthocyanin extract with salt, utilizing the mixture to enhance the perceived saltiness of the salt. Combined with the synergistic effect of anthocyanin extract and pepper, this further enhances the perceived saltiness of the salt. Adding anthocyanin extract, salt, and pepper together as a salt-reducing, salt-enhancing, and color-enhancing improver to sausages achieves the effect of partially replacing salt while maintaining saltiness, thus reducing the harm of long-term excessive salt consumption. The salt-reducing, salt-enhancing, and color-enhancing improver based on anthocyanin extract developed in this invention reduces salt without causing a deterioration in sausage flavor and texture due to reduced salt usage; in fact, it enhances sausage flavor and texture to a certain extent. Furthermore, anthocyanins possess antioxidant and lipid-lowering biological activities. Adding anthocyanin extract improves the product's biological activity while partially replacing nitrite with brightly colored anthocyanins, giving sausages a rich appearance color while reducing the harm of nitrite to human health, thus improving food safety. Detailed Implementation
[0023] The following non-limiting embodiments are intended to enable those skilled in the art to more fully understand the invention, but do not limit the invention in any way.
[0024] Unless otherwise specified, the experimental methods described in the following examples are conventional methods; the reagents and materials described are commercially available unless otherwise specified.
[0025] In the following examples, the anthocyanin extract was purchased from Shandong Shengjiade Biotechnology Co., Ltd.
[0026] Example 1
[0027] The salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of black goji berry anthocyanin extract (25% purity), salt, and pepper powder. The mass ratio of black goji berry anthocyanin extract to salt is 0.3:0.7, and the mass ratio of pepper powder (made from white pepper powder and five-spice powder in a 1:1 ratio) to the total mass of anthocyanin extract and salt is 1:17.
[0028] The method for making low-salt sausages includes the following steps:
[0029] (1) Selection of raw materials and pretreatment of raw materials: Select fresh, clean, and bright red pork foreleg meat. After removing the skin and tendons, rinse with clean water several times until there are no bloodstains or dirt on the surface.
[0030] (2) Making the filling: Use a meat grinder to grind the lean meat into minced meat, cut the fat into cubes of about 1cm, and put them in the refrigerator to cool to 4℃ for later use.
[0031] (3) Stirring and marinating: Mix the cooled lean minced pork and fat in a ratio of 8:2. Add 1.8% of the above-mentioned black wolfberry anthocyanin extract salt-reducing and salt-enhancing color improver, 1% white sugar, 0.8% glucose, 3% cooking wine, 0.1% monosodium glutamate, 0.05% sodium isoascorbate, and 0.2% compound phosphate according to the weight percentage of pork. After stirring evenly, marinate at 4℃ for 24 hours.
[0032] (4) Sausage filling: Place the prepared sausage casing onto the funnel of the sausage stuffer, tie the opening at the front end with a thin string, and begin filling the casing with the filling. The sausage should be tightly packed and full to avoid air bubbles. If air bubbles are formed, use a toothpick to puncture the casing and release the gas to avoid affecting the sensory quality and shelf life of the sausage.
[0033] (5) Cooking: The baking-steaming-baking method is adopted. The first step is baking at 60℃ for 4 hours (turning over every 1 hour); the second step is steaming in boiling water for 10 minutes; the third step is baking at 70℃ for 30 minutes.
[0034] Example 2
[0035] In this embodiment, the salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of black rice anthocyanin extract (purity 25%), salt, and pepper powder. The mass ratio of black rice anthocyanin extract to salt is 0.3:0.7, and the mass ratio of pepper powder (made from white pepper powder and five-spice powder in a 1:1 ratio) to the total mass of anthocyanin extract and salt is 1:17. The sausage preparation method is basically the same as the steps in Example 1, except that in step (3), the black wolfberry anthocyanin extract in the anthocyanin extract salt-reducing and salt-enhancing color improver is replaced with black rice anthocyanin extract.
[0036] Example 3
[0037] In this embodiment, the salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of a mixture of purple sweet potato anthocyanin and black rice anthocyanin (mass ratio of 1:1, anthocyanin purity of 25%), salt, and pepper powder. The mass ratio of anthocyanin extract to salt is 0.25:0.75, and the mass ratio of pepper powder (made from white pepper powder and five-spice powder in a 1:1 ratio) to the total mass of anthocyanin extract and salt is 1:17. The sausage preparation method is basically the same as the steps in Example 1, except that in step (3), the anthocyanin extract in the salt-reducing and salt-enhancing color improver is replaced with a mixture of purple sweet potato anthocyanin and black rice anthocyanin.
[0038] Example 4
[0039] In this embodiment, the salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of black goji berry anthocyanin extract (purity 25%) and salt, wherein the mass ratio of black goji berry anthocyanin extract to salt is 0.15:0.85; the sausage preparation method is basically the same as the steps in Example 1, except that in step (3), 1.7% of the above-mentioned salt-reducing and salt-enhancing color improver composed of black goji berry anthocyanin extract and salt is added.
[0040] Example 5
[0041] In this embodiment, the salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of black rice anthocyanin extract (purity 25%) and salt, wherein the mass ratio of black rice anthocyanin extract to salt is 0.15:0.85; the sausage preparation method is basically the same as the steps in Example 1, except that in step (3), 1.7% of the above-mentioned salt-reducing and salt-enhancing color improver composed of black rice anthocyanin extract and salt is added.
[0042] Example 6
[0043] In this embodiment, the salt-reducing and salt-enhancing color improver based on anthocyanin extract is composed of a mixture of purple sweet potato anthocyanin and black rice anthocyanin (mass ratio of 1:1, and the anthocyanin purity of both is 25%) and salt, wherein the mass ratio of anthocyanin extract to salt is 0.25:0.75; the sausage preparation method is basically the same as the steps in Example 1, except that in step (3), 1.7% of the above-mentioned mixture of purple sweet potato anthocyanin and black rice anthocyanin extract and salt is added to the salt-reducing and salt-enhancing color improver.
[0044] Comparative Example 1
[0045] In this embodiment, the salt-reducing and salt-enhancing coloring improver based on anthocyanin extract is not used. 1.7% salt is added during sausage production, and the rest of the production method is the same as in Example 1.
[0046] Comparative Example 2
[0047] In this embodiment, no salt-reducing, salt-enhancing, or color-enhancing improver based on anthocyanin extract is used. 1.7% salt and 0.1% pepper powder (a 1:1 mixture of white pepper powder and five-spice powder) are added during sausage production. The rest of the production method is the same as in Example 1.
[0048] The quality indicators of the sausage products from Examples 1-6 and Comparative Examples 1-2 were measured below, and the measurement methods and results are as follows:
[0049] (I) Determination Method
[0050] 1. Sensory evaluation
[0051] A sensory evaluation panel composed of food science and engineering professionals conducted sensory evaluations and scored the following aspects: saltiness, appearance, color, texture, flavor, and overall acceptability. Saltiness was scored from 1 to 7, with the saltiness value of Comparative Example 1 defined as 4. Higher saltiness resulted in a higher score. Appearance, color, texture, flavor, and overall acceptability were scored out of 9 points, and the scoring criteria are shown in Table 1.
[0052] Table 1. Sensory rating table for sausages
[0053]
[0054] 2. Color Measurement
[0055] Using a handheld fully automatic colorimeter, the color difference of sausage a was measured. * The change in value. a * The value represents the red-green value of the sample, a * A higher value indicates a redder sample.
[0056] 3. Texture determination
[0057] Remove the casing and cut the sausage into cylinders 10mm high and approximately 25mm in diameter. Using a TA10 probe, the measurement parameters are: 40% deformation, pre-measurement velocity 2mm / s, test velocity 1mm / s, post-measurement velocity 2mm / s, 5-second recovery time, and test distance 40mm. Repeat the measurement three times.
[0058] Results of various indicators measured in the examples and comparative examples:
[0059] Table 2. Sausage saltiness evaluation of the examples and comparative examples.
[0060]
[0061] Table 3 Sensory evaluation of sausages from the examples and comparative examples.
[0062]
[0063] Table 4. Sausage color determination in examples and comparative examples.
[0064]
[0065]
[0066] Table 5. Sausage texture determination in the examples and comparative examples.
[0067]
[0068] As shown in Table 2, there was no significant difference in saltiness scores between the examples and the comparative examples, indicating that the use of the anthocyanin extract-based salt-reducing and salt-enhancing color improver in this invention achieved the effect of reducing salt without reducing saltiness. Table 3 shows that compared to the comparative examples, the appearance, color, and flavor scores of the sausages in the examples were not significantly different or even improved, while the texture and overall acceptability scores were improved. Table 5 shows that the elasticity of the sausages in the examples was improved compared to the comparative examples, and the chewiness showed no significant difference or a significant improvement. This indicates that the use of the anthocyanin extract-based salt-reducing and salt-enhancing color improver in this invention, while imparting color to the sausages, reduced the amount of salt used without affecting the flavor, appearance, texture, and overall acceptability of the product, and even improved the product's texture and overall acceptability to a certain extent.
Claims
1. The application of anthocyanin extracts in reducing salt content, increasing saltiness, and coloring sausages, characterized in that, An improver is added to the sausage, and the improver consists of the following components in a specific mass ratio. The mass ratio of anthocyanin extract to salt was (0.15–0.30):(0.85–0.70), and the mass ratio of pepper powder to the total mass of anthocyanin extract and salt was (0–2.0):
17. The sum of the mass ratios of anthocyanin extract and table salt is 1. The anthocyanin extract is any one of black goji berry anthocyanin, black rice anthocyanin, purple sweet potato anthocyanin, and a mixture of black rice anthocyanins, wherein the mass ratio of the purple sweet potato anthocyanin and the black rice anthocyanin mixture is 1:1; the pepper powder is a compound of white pepper powder and five-spice powder in a mass ratio of 1:
1.
2. The application according to claim 1, characterized in that, The anthocyanins from black goji berries, black rice, and purple sweet potatoes all have a purity of 25%.
3. A low-salt sausage, characterized in that, The low-salt sausage contains 1.7% to 1.9% by weight of the modifier described in claim 1, which is composed of lean minced pork and fat.
4. The low-salt sausage according to claim 3, characterized in that, The seasoning used in the low-salt sausage is composed of the following components according to the percentage of the total weight of lean minced pork and fat in the sausage: 1.7% to 1.9% of the improver described in claim 1, 1% white sugar, 0.8% glucose, 3% cooking wine, 0.1% monosodium glutamate, 0.05% sodium isoascorbate, and 0.2% compound phosphate.
5. The method for making the low-salt sausage according to claim 4, characterized in that, The cooled lean minced pork and fat are mixed evenly, and 1.7% to 1.9% of the above-mentioned improver, 1% white sugar, 0.8% glucose, 3% cooking wine, 0.1% monosodium glutamate, 0.05% sodium isoascorbate, and 0.2% compound phosphate are added. After mixing evenly, the mixture is marinated, stuffed into sausage casings, and cooked.
6. The method according to claim 5, characterized in that: For the lean pork, select fresh, clean, and bright red pork foreleg meat. After removing the skin and tendons, rinse it several times with clean water until there are no bloodstains or dirt on the surface. Use a meat grinder to grind the lean meat into minced meat. For the fat, select pork fat and cut it into cubes of about 1cm. Mix the lean pork mince and fat in an 8:2 ratio, stir well, and put it in the refrigerator to cool to 4℃ for later use.
7. The method according to claim 5, characterized in that: The marinating process involves marinating at 4℃ for 24 hours.
8. The method according to claim 5, characterized in that: The cooked product is prepared by the following method: baking-steaming-baking method. The first step is baking at 60℃ for 4 hours; the second step is steaming in boiling water for 10 minutes; and the third step is baking at 70℃ for 30 minutes.