Fermented mutton sausage rich in dietary fibers and preparation method thereof

Abstract

The invention discloses a fermented mutton sausage rich in dietary fiber and a preparation method thereof, and the preparation method is characterized in that dietary fiber is added into mutton, so that intestinal flora can be improved, intestinal absorption can be promoted, and the nutritional value of the mutton sausage is improved. The preparation technology and formula of the sausage are optimized through a single factor test, the texture property of the sausage is improved, the fermentation period in the preparation process is short, the cooking loss rate is low when the sausage is processed, and the prepared sausage has good quality, compact taste, elasticity and unique flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented mutton sausage rich in dietary fiber and a preparation method thereof. Background Art

[0002] As a traditional meat food, mutton is a food and medicine with rich nutrition. It is also the first choice for people to take tonic food in winter. According to the theory of traditional Chinese medicine, mutton is dry and hot, which can not only increase the body's heat, but also has the effects of boosting yang and replenishing blood. The results of mutton component testing show that the crude protein content of mutton is lower than that of beef, but higher than that of pork, while the crude fat content of mutton is lower than that of pork, but higher than that of beef. In addition, the main amino acid composition and amino acid content contained in mutton are balanced and coordinated, which meets the nutritional needs of the human body.

[0003] Fermented mutton sausage is a common mutton product on the market. However, due to the instability of the fermentation bacteria, the quality of the product may vary. In addition, the traditional fermentation method has the disadvantage of a long fermentation cycle.

[0004] As one of the seven major nutrients, dietary fiber has the advantages of improving intestinal flora and promoting intestinal absorption. Adding dietary fiber to fermented sausages can improve the texture of sausages and make them more acceptable to consumers. However, the addition of dietary fiber in the prior art will lead to problems such as decreased texture, reduced cohesion, and overall easy dispersion of sausages. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a fermented mutton sausage rich in dietary fiber.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0009] (i) obtained by fermentation of a composite bacteria, wherein the composite bacteria is composed of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus;

[0010] (ii) the raw materials of the fermented mutton sausage include 900-1100 parts of mutton, 80-100 parts of dietary fiber, 2-5 parts of glucose, 5-20 parts of salt, 2-5 parts of sugar, 2-5 parts of white pepper, 2-5 parts of tripolyphosphate, and 10-40 parts of water;

[0011] (iii) The amount of the composite bacteria added to the raw material of the fermented mutton sausage is 10 6 ~10 7 CFU / g.

[0012] As a preferred embodiment of the fermented mutton sausage rich in dietary fiber of the present invention, the mass ratio of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus is 1-2:1:1-2.

[0013] As a preferred embodiment of the fermented mutton sausage rich in dietary fiber described in the present invention, the fat-to-lean ratio of the mutton is 1:4-9.

[0014] As a preferred embodiment of the fermented mutton sausage rich in dietary fiber described in the present invention, the MORS measurement mode of the texture analyzer is adopted, a 25 mm cylindrical probe is selected, the pre-measurement speed is 0.5 mm / s, the measurement speed is 0.5 mm / s, the target mode is strain, the strain amount is 40%, the interval is 5 s, and in the automatic trigger mode, when the trigger force is 0.5 N, the chewiness of the fermented mutton sausage with a cube shape and size of 1.5×1.5 cm×1.5 cm is 40.81-100.31 mj, the elasticity is 3.96-4.56 mm, and the hardness is 16.89-41.61 N.

[0015] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a fermented mutton sausage rich in dietary fiber.

[0016] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0017] Remove the fascia from the surface of fresh mutton, cut into pieces, separate the fat and lean meat, wash with distilled water to remove the residual dirt on the surface, and let it stand to drain;

[0018] The pretreated mutton is minced, chopped and mixed evenly, and then mixed evenly with dietary fiber, glucose, salt, sugar, white pepper, tripolyphosphate and water and pickled;

[0019] The compound bacterial powder is dissolved and added into the pickled mutton, mixed evenly, and then filled into the intestine, and fermented;

[0020] After the fermentation is completed, the sausage is successively cooked, dried, cooled, vacuum packed and sterilized to obtain fermented mutton sausage rich in dietary fiber.

[0021] As a preferred embodiment of the method for preparing the fermented mutton sausage rich in dietary fiber of the present invention, the pickling temperature is 0 to 4° C., and the pickling time is 16 to 28 hours.

[0022] As a preferred embodiment of the method for preparing the fermented mutton sausage rich in dietary fiber of the present invention, the fermentation temperature is 30 to 37° C. and the fermentation time is 22 to 30 hours.

[0023] As a preferred embodiment of the method for making the fermented mutton sausage rich in dietary fiber of the present invention, the power of the steaming is 500-900W, and the time of the steaming is 20-40min.

[0024] As a preferred embodiment of the method for making the fermented mutton sausage rich in dietary fiber of the present invention, the drying temperature is 50-70°C.

[0025] As a preferred embodiment of the method for making the fermented mutton sausage rich in dietary fiber of the present invention, the drying time is 14 to 24 hours.

[0026] Beneficial effects of the present invention:

[0027] (1) The present invention adds dietary fiber to mutton when preparing sausages, which can improve intestinal flora, promote intestinal absorption, and enhance the nutritional value of mutton sausages.

[0028] (2) The present invention optimizes the preparation process and formula, improves the texture of the sausage by dietary fiber, and the prepared sausage has a firm taste, and the elasticity and chewiness are improved. The fermentation cycle is short during the preparation process, and the cooking loss rate is low when the sausage is processed. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0030] Figure 1 The shear force of the mutton sausages prepared by fermentation of different strains in Example 1 of the present invention and Comparative Examples 2-5.

[0031] Figure 2 The cooking loss rates of the fermented mutton sausages prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0032] Figure 3The pH values ​​of the fermented mutton sausages prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0033] Figure 4 The shear forces of the fermented mutton sausages prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0034] Figure 5 The flavors of the fermented mutton sausages prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0035] Figure 6 The whole texture of the fermented mutton sausage prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0036] Figure 7 The protein molecular weight of the fermented mutton sausages prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0037] Figure 8 It is the polysaccharide molecular weight of the fermented mutton sausage prepared by different treatment methods in Example 1 of the present invention and Comparative Examples 1-2 and Comparative Example 6.

[0038] Fig. 9 The weight loss rate of the fermented mutton sausage prepared at different drying times in Example 3 of the present invention. DETAILED DESCRIPTION

[0039] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0040] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0041] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0042] The dietary fiber used in the present invention is Meikaiwei brand inulin, and the inulin content is 99.99%.

[0043] The Staphylococcus xylosus CICC25192 used in the present invention is from the China Industrial Microbiological Culture Collection Center.

[0044] The Lactobacillus plantarum GDMCC1.191 used in the present invention is from Guangdong Microbiological Culture Collection Center.

[0045] The Pediooccus pentosaceus GDMCC1.925 used in the present invention is from Guangdong Microbiological Culture Collection Center.

[0046] The raw materials used in the present invention are commercially available unless otherwise specified.

[0047] The method for measuring the shear force of fermented mutton sausage of the present invention is as follows: the fermented sausage sample is trimmed into a rectangular parallelepiped of 2.0 cm×1.5 cm×1.5 cm in size, and the texture is measured. The shear force value of each group of meat samples is measured using the MORS measurement mode of the texture analyzer, and a MORS blade is selected to record the maximum shear force value. The measurement parameter values ​​are set as follows: the speed before measurement is 0.5 mm / s, the speed during measurement is 0.5 mm / s, the speed after measurement is 0.5 mm / s, the downward displacement is 2.0 cm, and the trigger force is 5 g. During the measurement process, the meat sample must avoid obvious compression to affect the accuracy of the measurement results.

[0048] The method for determining the weight loss rate of fermented mutton sausage of the present invention is: weighing method. After wiping off the surface moisture of the sausage after steaming, weigh it and record the weight before drying. Then, take out the sausage after drying for a certain period of time, wipe off the surface residue, weigh it and record the weight after drying. Weight loss rate (%) = (sausage weight before drying - sausage weight after drying) / weight before drying × 100%

[0049] The method for determining the cooking loss rate of fermented mutton sausage of the present invention is: weighing method. After the fermentation is completed, the sausage is wiped dry to remove the surface residue and then weighed, and the weight of the sausage before cooking is recorded. Then, the sausage is cooked, and the sausage is taken out after cooking, cooled naturally to room temperature, and the surface residue is wiped dry to remove the surface residue and then weighed, and the weight of the sausage after cooking is recorded. Cooking loss rate (%) = (weight of sausage before cooking - weight of sausage after cooking) / weight of sausage before cooking × 100%

[0050] The present invention tests the pH value of the fermented mutton sausage with reference to the national standard GB 5009.237-2016.

[0051] The method for determining the overall texture of fermented mutton sausage of the present invention is as follows: the fermented sausage sample is trimmed into a cube of 1.5 cm×1.5 cm×1.5 cm, and the texture is determined. The overall texture of each group of meat samples is determined using the MORS measurement mode of the texture analyzer, and a 25 mm cylindrical probe is selected to record various indicators. The measurement parameter values ​​are set as follows: the pre-measurement speed is 0.5 mm / s, the measurement speed is 0.5 mm / s, the post-measurement speed is 0.5 mm / s, the target mode is strain, the strain is 40%, the interval time is 5 s, the trigger mode is automatic, and the trigger force is 0.5 N.

[0052] The method for determining the taste of fermented mutton sausage of the present invention is: electronic tongue method. A certain mass of sample is weighed, chopped and added with 100 times volume of 0.1 mol / L KCl solution, magnetically stirred for 45 minutes, filtered three times with filter paper, and 30 mL of filtrate is placed in a cup specially used for electronic tongue testing for testing.

[0053] The method for determining the molecular weight of the protein in the fermented mutton sausage of the present invention is: ultraviolet spectrophotometry. A certain mass of sample is weighed, 15 times the volume of the sample is added with a 0.1 mol / L KCl solution, homogenized and then allowed to stand for 30 minutes, and finally centrifuged, and the supernatant is taken for liquid quality determination.

[0054] The method for determining the molecular weight of polysaccharide in fermented mutton sausage of the present invention is: ultraviolet spectrophotometry. Weigh a certain mass of sample, add 15 times the volume of 0.1 mol / L KCl solution, homogenize, stand for 30 minutes, then centrifuge, take the supernatant, then add sevage reagent (the volume ratio of chloroform to n-butanol is 4:1) to remove the protein in the sample that affects the determination of the molecular weight of polysaccharide, the volume ratio of the sample to the sevage reagent is 4:1, shake vigorously to mix, centrifuge speed is 12000 rpm, centrifuge time is 1 minute, and the white solid in the middle is protein. Pipette the sample into another centrifuge tube, add 1 / 4 sevage reagent again, and do the same operation until there is no white solid for liquid quality determination.

[0055] The sensory preliminary test results of purchasing a certain brand of sausages from the market and preparing sausages of different textures are shown in Table 1. (Preference score meaning: 1-dislike very much; 2-dislike very much; 3-dislike moderately; 4-dislike slightly; 5-neither like nor dislike; 6-like slightly; 7-like moderately; 8-like very much; 9-like very much)

[0056] Table 1 Relationship between sensory preference, shear force and overall texture

[0057]

[0058]

[0059] The present invention has obtained through preliminary experiments that when the shear force of the sausage is ≥4.25N, the hardness is ≥12N, the cohesion is ≥0.35Ratio, the elasticity is ≥3.5mm, the adhesiveness is ≥4.5N, and the chewiness is ≥16.50mj, the sausage has toughness and chewiness, and the taste is the best; when the shear force, hardness, etc. of the sausage are lower than the above values, the texture is soft and loose, and the taste is poor.

[0060] Example 1

[0061] This embodiment provides a method for preparing fermented mutton sausage rich in dietary fiber, specifically:

[0062] 1) Raw material preparation: remove the surface fascia of fresh mutton, cut into pieces, separate the fat and lean parts, wash off the residual dirt on the surface with distilled water, and let it stand to drain;

[0063] 2) pickling treatment: the mutton obtained in step 1) is minced and chopped according to a fat-to-lean ratio of about 1:5, and then 1000 parts of mutton, 100 parts of inulin dietary fiber, 5 parts of glucose, 20 parts of salt, 5 parts of sugar, 5 parts of white pepper, 3 parts of tripolyphosphate, and 25 parts of water are mixed evenly, and pickled at 4° C. for 24 hours;

[0064] 3) Fermentation treatment: The composite bacterial powder prepared by mixing Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus in a mass ratio of 1:1:1 was dissolved and then 10 7 CFU / g is added to the pickled mutton filling obtained in step 2), mixed evenly and enema is performed, and the enema sausage is fermented at 37° C. for 24 h;

[0065] 4) Steaming treatment: steaming the sausage after fermentation in step 3) at a power of 500 W for 30 min;

[0066] 5) Drying: Dry the sausages after cooking in step 4) at 60° C. for 14 h.

[0067] 6) Packaging and sterilization: After drying in step 5), the sausages are cooled to room temperature and finally vacuum packed and sterilized.

[0068] Comparative Example 1

[0069] The difference between this comparative example and Example 1 is that dietary fiber is not added, and the rest of the preparation processes are the same as those in Example 1.

[0070] Comparative Example 2

[0071] The difference between this comparative example and Example 1 is that no composite bacterial powder is added, and only the meat product itself is fermented by microorganisms. The rest of the preparation process is the same as that of Example 1.

[0072] Comparative Example 3

[0073] The difference between this comparative example and Example 1 is that only Staphylococcus xylosus is added for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0074] Comparative Example 4

[0075] The difference between this comparative example and Example 1 is that only Lactobacillus plantarum is added for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0076] Comparative Example 5

[0077] The difference between this comparative example and Example 1 is that only Pediococcus pentosaceus is added for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0078] The shear force of the fermented mutton sausages prepared in Example 1 and Comparative Examples 2 to 5 was measured. The results are shown in Table 2 and Figure 1 shown.

[0079] Table 2 Comparison of shear force of mutton sausage after fermentation with different strains

[0080]

[0081]

[0082] From Table 2 and Figure 1 The results show that when the sausages are fermented with single bacteria after adding dietary fiber, the shear force changes significantly, and the difference is large compared with the sausages without adding bacterial powder. However, after adding compound bacterial powder, the texture characteristics of the sausages can be better maintained, so the shear force is moderate.

[0083] Comparative Example 6

[0084] The difference between this comparative example and Example 1 is that neither dietary fiber nor composite bacterial powder is added, and the rest of the preparation process is the same as that of Example 1.

[0085] The cooking loss rate, pH and shear force of the fermented mutton sausages prepared in Example 1 and Comparative Examples 1-2 and Comparative Example 6 were measured. The results are shown in Table 3 and Figures 2 to 4 shown.

[0086] Table 3 Comparison of cooking loss rate, pH and shear force of fermented mutton sausages obtained by different treatment methods

[0087]

[0088] From Table 3 and Figure 2It can be seen from the cooking loss rates of the fermented mutton sausages with different treatment methods that the cooking loss rate of the sausages after adding dietary fiber is significantly reduced during the cooking process. Example 1 and Comparative Example 2 are sausages with added dietary fiber. The difference is that Comparative Example 2 is not fermented with bacterial powder. The difference between the two in cooking loss rate is not obvious. The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 does not add dietary fiber, and the cooking loss rate of Comparative Example 1 is significantly higher than that of Example 1, indicating that adding dietary fiber can significantly reduce the cooking loss rate of sausages, and whether to add bacterial strains for fermentation has little effect on the cooking loss rate.

[0089] From Table 3 and Figure 3 From the pH of mutton sausages fermented with different treatment methods, it can be seen that the pH of the sausages after adding dietary fiber is slightly lower than that of the sausages without dietary fiber. This is because the dietary fiber itself has a certain acidity, which causes the pH to drop. The pH of the sausages fermented with added bacterial powder also decreases compared to the sausages fermented without adding bacterial powder. This is because the pH decrease is caused by the acid produced by the fermentation bacteria during the fermentation process.

[0090] From Table 3 and Figure 4 From the shear force of mutton sausage fermented with different treatment methods, it can be seen that there is no significant change in the shear force of sausages fermented with and without bacterial powder, but the shear force of sausages with and without dietary fiber has increased significantly, which may be because the addition of dietary fiber increases the density of sausages, thereby increasing the shear force. The process of fermentation with bacterial powder produces acid, and the hardness of protein gel increases, but the subsequent treatment process involves steam heating, which denatures the protein and also increases the hardness, so the shear effect is not obvious.

[0091] The taste of the fermented mutton sausages prepared in Example 1 and Comparative Examples 1-2 and Comparative Example 6 was measured. The results are shown in Tables 4 and Figure 5 shown.

[0092] Table 4 Comparison of the taste of fermented mutton sausages obtained by different treatment methods

[0093]

[0094] From Table 4 and Figure 5 The results show that the sourness and saltiness of the sausages increased, and the bitterness, umami and sweetness decreased after fermentation with the addition of bacterial powder. This is because the fermentation bacteria produce sour and bitter substances during the fermentation process. Compared with sausages without dietary fiber, the umami of the sausages with added dietary fiber decreased, the sourness and sweetness increased, and the bitterness and saltiness did not change significantly. This is because the taste of dietary fiber itself improves the flavor of the sausage.

[0095] The overall texture of the fermented mutton sausages prepared in Example 1 and Comparative Examples 1-2 and Comparative Example 6 was measured, and the results are shown in Tables 5 and Figure 6 shown.

[0096] Table 5 Comparison of the overall texture of fermented mutton sausages obtained by different treatment methods

[0097]

[0098] From Table 5 and Figure 6 It can be seen that the sausages fermented with bacterial powder showed higher hardness, which is related to the acid production of fermentation to gel the protein. The sausages with dietary fiber showed higher hardness than those without dietary fiber, which may be because the structure of dietary fiber increased the density and hardness of the sausages. Under the four treatments, there was no obvious change in the adhesion of the sausages. The sausages with dietary fiber had a small increase in cohesion and elasticity, which was related to the texture change caused by the addition of dietary fiber. The viscosity of the sausages after fermentation increased significantly, which was due to the influence of strain fermentation. The sausages with dietary fiber had higher viscosity, which was because the dietary fiber changed the structure of the sausages. The fermented sausages and the sausages with dietary fiber had higher chewiness, which was related to the fermentation process and the addition of dietary fiber.

[0099] The protein molecular weight of the fermented mutton sausages prepared in Example 1 and Comparative Examples 1-2 and Comparative Example 6 was measured. The results are as follows: Figure 7 shown.

[0100] from Figure 7 It was found that sausages fermented with added bacterial powder had a lower protein molecular weight, and the addition of dietary fiber had no obvious effect on the protein molecular weight.

[0101] The polysaccharide molecular weight of the fermented mutton sausages prepared in Example 1 and Comparative Examples 1-2 and Comparative Example 6 was measured. The results are as follows: Figure 8 .

[0102] from Figure 8 It was found that the fermented mutton sausage with dietary fiber had two groups of polysaccharide peaks, around 930Da and 410Da, respectively, while the fermented mutton sausage without dietary fiber only had a single peak around 410Da, which was due to the addition of dietary fiber polysaccharides. Whether or not to add bacterial powder had no significant effect on the molecular weight of polysaccharides.

[0103] Example 2

[0104] This example explores the influence of drying time on the technical effect, specifically:

[0105] The drying time in Example 1 was adjusted to 10 h, 12 h, 16 h, 18 h, 20 h, 22 h, and 24 h, respectively. The remaining preparation processes were the same as in Example 1. The weight loss rate of the fermented mutton sausage was measured. The results are shown in Tables 6 and 7. Fig. 9 shown.

[0106] Table 6 Effect of different drying time on weight loss rate of fermented mutton sausage

[0107]

[0108] From Table 6 and Fig. 9 It can be seen that the weight loss rate of sausages with added dietary fiber increases with time during the drying process, reaching 29% at around 14 hours, and then grows slowly. Most of the water has been lost and finally maintains at around 33%. Therefore, the drying time is selected as 14 hours.

[0109] Example 3

[0110] This embodiment provides a method for preparing fermented mutton sausage rich in dietary fiber, specifically:

[0111] 1) Raw material preparation: remove the fascia from the surface of fresh mutton, cut into pieces, separate the fat and lean parts, wash off the residual dirt on the surface with distilled water, and let it stand to drain;

[0112] 2) pickling treatment: the mutton obtained in step 1) is minced and chopped according to a fat-to-lean ratio of about 1:5, and then 1000 parts of mutton, 90 parts of inulin dietary fiber, 2 parts of glucose, 5 parts of salt, 7 parts of sugar, 2 parts of white pepper, 1 part of tripolyphosphate, and 30 parts of water are mixed evenly, and pickled at 4° C. for 24 hours;

[0113] 3) Fermentation treatment: The composite bacterial powder prepared by mixing Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus in a mass ratio of 1:1:1 was dissolved and then 10 7 CFU / g is added to the pickled mutton filling obtained in step 2), mixed evenly and enema is performed, and the enema sausage is fermented at 37° C. for 24 h;

[0114] 4) Steaming: Steaming the sausages after fermentation in step 3) at a power of 500 W for 30 min;

[0115] 5) Drying: Dry the sausages after cooking in step 4) at 60° C. for 14 h.

[0116] 6) Packaging and sterilization: After drying in step 5), the sausages are cooled to room temperature and finally vacuum packed and sterilized.

[0117] Example 4

[0118] This embodiment provides a method for preparing fermented mutton sausage rich in dietary fiber, specifically:

[0119] 1) Raw material preparation: remove the fascia from the surface of fresh mutton, cut into pieces, separate the fat and lean parts, wash off the residual dirt on the surface with distilled water, and let it stand to drain;

[0120] 2) pickling treatment: the mutton obtained in step 1) is minced and chopped evenly according to a fat-to-lean ratio of about 1:5, and then 1000 parts of mutton, 90 parts of inulin dietary fiber, 2 parts of glucose, 5 parts of salt, 7 parts of sugar, 2 parts of white pepper, 1 part of tripolyphosphate, and 30 parts of water are mixed evenly, and pickled at 4° C. for 20 hours;

[0121] 3) Fermentation treatment: The composite bacterial powder prepared by mixing Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus in a mass ratio of 1:1:2 was dissolved and 3×10 6 CFU / g was added to the pickled mutton filling obtained in step 2), mixed evenly and enema was performed, and the enema sausage was fermented at 30° C. for 30 h;

[0122] 4) Steaming treatment: steaming the sausage after fermentation in step 3) at a power of 700 W for 20 min;

[0123] 5) Drying: Dry the sausages after cooking in step 4) at 50° C. for 24 hours.

[0124] 6) Packaging and sterilization: After drying in step 5), the sausages are cooled to room temperature and finally vacuum packed and sterilized.

[0125] Example 5

[0126] This embodiment provides a method for preparing fermented mutton sausage rich in dietary fiber, specifically:

[0127] 1) Raw material preparation: remove the fascia from the surface of fresh mutton, cut into pieces, separate the fat and lean parts, wash off the residual dirt on the surface with distilled water, and let it stand to drain;

[0128] 2) pickling treatment: the mutton obtained in step 1) is minced and chopped according to a fat-to-lean ratio of about 1:5, and then 1000 parts of mutton, 100 parts of inulin dietary fiber, 2 parts of glucose, 5 parts of salt, 7 parts of sugar, 2 parts of white pepper, 1 part of tripolyphosphate, and 30 parts of water are mixed evenly, and pickled at 4° C. for 24 hours;

[0129] 3) Fermentation treatment: The composite bacterial powder prepared by mixing Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus in a mass ratio of 1:1:1 was dissolved and 5×10 6 CFU / g was added to the pickled mutton filling obtained in step 2), mixed evenly and enema was performed, and the enema sausage was fermented at 37° C. for 30 h;

[0130] 4) Steaming treatment: steaming the sausage after fermentation in step 3) at a power of 900 W for 20 min;

[0131] 5) Drying: Dry the sausages after cooking in step 4) at 65° C. for 12 h.

[0132] 6) Packaging and sterilization: After drying in step 5), the sausages are cooled to room temperature and finally vacuum packed and sterilized.

[0133] The cooking loss rate, pH, shear force and overall texture of the fermented mutton sausages prepared in Examples 3 to 5 were measured, and the results are shown in Tables 7 to 8.

[0134] Table 7 Cooking loss rate, pH and shear force of fermented mutton sausage

[0135]

[0136] It can be seen from Table 7 that the fermented mutton sausage prepared by the preparation method of the present invention can better maintain the texture of the sausage itself, has moderate shear force, low cooking loss rate in subsequent processing, and low pH.

[0137] Table 8 Overall texture of fermented mutton sausage

[0138]

[0139]

[0140] It can be seen from Table 8 that the fermented mutton sausage prepared by the preparation method of the present invention has a firm and elastic taste, and the texture of the sausage is improved by dietary fiber.

[0141] Comparative Example 7

[0142] The difference between this comparative example and Example 1 is that the dietary fiber is adjusted to 150 parts, and the rest of the preparation process is the same as that of Example 1.

[0143] The overall texture of the fermented mutton sausage prepared in Comparative Example 7 was measured, and the results are shown in Table 9.

[0144] Table 9 Comparison of the overall texture of fermented mutton sausage

[0145]

[0146] It can be seen from Table 9 that when the proportion of dietary fiber increases, its texture decreases significantly, and the hardness, cohesion, elasticity, stickiness and chewiness decrease significantly.

[0147] Comparative Example 8

[0148] The difference between this comparative example and Example 1 is that the composite bacterial powder is adjusted to Staphylococcus xylosus: Pediococcus pentosaceus = 1:1 for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0149] Comparative Example 9

[0150] The difference between this comparative example and Example 1 is that the composite bacterial powder is adjusted to be Staphylococcus xylosus:Lactobacillus plantarum=1:1 for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0151] Comparative Example 10

[0152] The difference between this comparative example and Example 1 is that the composite bacterial powder is adjusted to Lactobacillus plantarum: Pediococcus pentosaceus = 1:1 for fermentation, and the rest of the preparation process is the same as that of Example 1.

[0153] The pH and shear force of the fermented mutton sausages prepared in Comparative Examples 8 to 9 were tested, and the results are shown in Table 10.

[0154] Table 10 Comparison of pH and shear force of fermented mutton sausage

[0155]

[0156] The overall texture of the fermented mutton sausages prepared in Comparative Examples 3 to 5 and Comparative Examples 8 to 9 was measured, and the results are shown in Table 11.

[0157] Table 11 Comparison of the overall texture of fermented mutton sausage

[0158]

[0159]

[0160] It can be seen from Tables 10-11 that the pH is generally low when single bacteria fermentation is used. When mixed bacteria culture is used, the pH, hardness, viscosity and chewiness increase slightly, but not significantly. Only when the mass ratio of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus is 1:1:1, can the texture characteristics of the sausage itself be better maintained, and the pH and shear force are at a good level.

[0161] 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 preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A fermented mutton sausage rich in dietary fiber, characterized in that: (i) obtained by fermentation of a composite bacteria, wherein the composite bacteria is composed of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus; (ii) the raw materials of the fermented mutton sausage include 900-1100 parts of mutton, 80-100 parts of dietary fiber, 2-5 parts of glucose, 5-20 parts of salt, 2-5 parts of sugar, 2-5 parts of white pepper, 2-5 parts of tripolyphosphate, and 10-40 parts of water; (iii) The amount of the composite bacteria added to the raw material of the fermented mutton sausage is 10 6 ~10 7 CFU / g.

2. The fermented mutton sausage rich in dietary fiber according to claim 1, characterized in that: The mass ratio of the Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus is 1-2:1:1-2.

3. The fermented mutton sausage rich in dietary fiber according to claim 1, characterized in that: The fat-to-lean ratio of the mutton is 1:4-9.

4. The fermented mutton sausage rich in dietary fiber according to any one of claims 1 to 3, characterized in that: It has the following characteristics: The MORS measurement mode of the texture analyzer was adopted, with a 25mm cylindrical probe, a pre-measurement speed of 0.5mm / s, a measurement speed of 0.5mm / s, a target mode of strain, a strain amount of 40%, an interval of 5s, and an automatic trigger mode. When the trigger force was 0.5N, the chewiness of the fermented mutton sausage with a cube size of 1.5×1.5cm×1.5cm was 40.81~100.31mj, the elasticity was 3.96~4.56mm, and the hardness was 16.89~41.61N.

5. The method for making the fermented mutton sausage rich in dietary fiber according to claim 4, characterized in that: include, Remove the fascia from the surface of fresh mutton, cut into pieces, separate the fat and lean meat, wash with distilled water to remove the residual dirt on the surface, and let it stand to drain; The pretreated mutton is minced, chopped and mixed evenly, and then mixed evenly with dietary fiber, glucose, salt, sugar, white pepper, tripolyphosphate and water and pickled; The compound bacterial powder is dissolved and added into the pickled mutton, mixed evenly, and then filled into the intestine, and fermented; After the fermentation is completed, the sausage is successively cooked, dried, cooled, vacuum packed and sterilized to obtain fermented mutton sausage rich in dietary fiber.

6. The method for making the fermented mutton sausage rich in dietary fiber according to claim 5, characterized in that: The pickling temperature is 0-4°C, and the pickling time is 16-28 hours.

7. The method for making the fermented mutton sausage rich in dietary fiber according to claim 5, characterized in that: The fermentation temperature is 30-37° C., and the fermentation time is 22-30 hours.

8. The method for making the fermented mutton sausage rich in dietary fiber according to claim 5, characterized in that: The power of the steaming is 500-900W, and the time of the steaming is 20-40min.

9. The method for making the fermented mutton sausage rich in dietary fiber according to claim 5, characterized in that: The drying temperature is 50-70°C.

10. The method for making the fermented mutton sausage rich in dietary fiber according to claim 5, characterized in that: The drying time is 14 to 24 hours.

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