Hypha protein sausage and preparation method thereof

Abstract

The invention relates to the technical field of microorganisms and food, in particular to application of hypha protein in a red sausage and a preparation method of the hypha protein red sausage. According to the invention, the hypha protein sausage is prepared by using hypha protein paste prepared by adding water into hypha protein paste or hypha protein powder obtained by fermenting fusarium venenatum TB01 and pork lean meat stuffing as main materials and using composite phosphate, sodium nitrite, sodium ascorbate, TG enzyme, glucose, white sugar, starch, egg liquid, white pepper powder, minced garlic, ice water, table salt and the like as auxiliary materials. The sensory acceptability is better than that of the traditional sausage.

Description

Technical Field

[0001] The invention relates to the technical field of microorganisms and food, and in particular to an application of mycelial protein in red sausage and a preparation method of mycelial protein red sausage. Background Art

[0002] Red sausage is a Harbin specialty introduced to China after the construction of the Middle East Railway. It is deeply loved by consumers due to its fiery red color and unique taste. Red sausage uses a large amount of pork and other raw materials, which has a high fat content and high calories, so it is not suitable for vegetarian lovers and people who need to lose weight and eat less. Chinese patent document CN 111329039 A discloses a vegetarian Harbin red sausage and its preparation method, which uses a vegetarian meat process to replace meat raw materials, perfectly combining the deliciousness of meat and the health of plants.

[0003] Chinese patent document CN112226373 A discloses that the substrates that Fusarium venenatum TB01 needs to produce mycelial protein are abundant, and industrial wastewater, agricultural and sideline products, etc. can be fully utilized as reaction substrates to provide carbon and nitrogen sources, which effectively reduces the production cost, and the protein content of the produced mycelial protein is greater than 40%, the amino acid types are balanced, and it is rich in nutrients such as dietary fiber, vitamins and minerals. Mycelial protein replaces traditional animal and plant proteins, which can not only solve the pollution of traditional breeding and planting industries to the environment.

[0004] Therefore, it is worthy of further development and research to use mycelial protein produced by microbial fermentation as raw material to prepare red sausage. Summary of the invention

[0005] One object of the present invention is to provide a red sausage with mycelial protein as the base material, which has the characteristics of good taste, rich nutrition, high protein content, etc. Another object of the present invention is to provide a preparation method of the mycelial protein red sausage.

[0006] The present invention provides a mycelial protein red sausage, characterized in that the main material is made of the following components in parts by weight:

[0007] 25-75 parts of mycelial protein paste;

[0008] 25-75 portions of lean pork filling;

[0009] The auxiliary material is based on the main material and is made of the following components in parts by weight:

[0010]

[0011]

[0012] Preferably, the mycelial protein mud or freeze-dried mycelial protein powder obtained by fermenting the mycelial protein with Fusarium veneer TB01 is processed by adding water.

[0013] Specifically, the mycelial protein paste is prepared by the following method:

[0014] (1) selecting fermented mycelial protein mud or mycelial protein powder, adding water, and pouring into a food processor;

[0015] (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

[0016] Particularly preferably, the main ingredient is made of the following components in parts by weight: 25 parts of mycelium protein paste; 75 parts of lean pork filling.

[0017] The present invention also provides a method for preparing the mycelial protein red sausage, which is characterized by comprising the following steps:

[0018] (1) weighing the composite phosphate according to the formula, adding it into hot water, stirring, and cooling;

[0019] (2) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar and salt according to the formula, add them to the water in step (1), and stir evenly;

[0020] (3) Weigh the lean pork filling according to the recipe, pour the water mixed in step (2) into the lean pork filling, continue to stir evenly, and put it in a refrigerator at 4° C. for 12 h to 24 h;

[0021] (4) taking out the refrigerated lean pork filling from step (3) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 10-40 minutes;

[0022] (5) turning on the food processor in step (4) for 5-10 minutes to obtain mycelial protein red sausage meat filling;

[0023] (6) taking out the pig casings soaked in step (4), rinsing them with clean water for 3 to 4 times, and then putting them into a sausage stuffer;

[0024] (7) putting the mycelial protein red sausage meat filling obtained in step (6) into the sausage stuffing machine in step (7) to stuff the mycelial protein red sausage;

[0025] (9) Dividing the mycelial protein sausage from step (8) into mycelial protein sausages of uniform size using a cotton rope, and piercing the sausages with a medical needle;

[0026] (10) Put the mycelial protein sausage obtained in step (9) into a smoking furnace for baking, boiling and smoking to obtain the mycelial protein sausage. The baking temperature is 65° C. and the humidity is 20% for 1 hour.

[0027] Preferably, in step (10), the cooking temperature is 85° C. and the humidity is 85% and maintained for 1 hour.

[0028] Preferably, in step (10), the smoking material is fruit sawdust, the smoking temperature is 60° C., the humidity is 20%, and the smoking time is 1.5 h to 2.5 h.

[0029] The present invention has the following beneficial effects: the sensory perception of the red sausage obtained by using mycelial protein as raw material is similar to that of the traditional red sausage, which is more in line with the taste requirements of consumers, thus enriching the category of red sausage; mycelial protein can be produced by biotechnology means, which can achieve sustainable and environmentally friendly production, thus greatly reducing costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a simplified flow chart of the mycelial protein red sausage processing technology;

[0031] Figure 2 It is a two-dimensional spectrum of mycelial protein red sausage (the replacement amount of 100% is the red sausage of Example 1, the replacement amount of 75% is the red sausage of Example 2, the replacement amount of 50% is the red sausage of Example 3, the replacement amount of 25% is the red sausage of Example 4, and 0% is the comparative example);

[0032] Figure 3 It is a two-dimensional difference spectrum of mycelial protein red sausage (the substitution amount of 100% is the red sausage of Example 1, the substitution amount of 75% is the red sausage of Example 2, the substitution amount of 50% is the red sausage of Example 3, the substitution amount of 25% is the red sausage of Example 4, and 0% is the comparative example);

[0033] Figure 4 : is the fingerprint of red sausage with different mycelial protein addition amounts (100 is the red sausage of Example 1, 75 is the red sausage of Example 2, 50 is the red sausage of Example 3, 25 is the red sausage of Example 4, and 0 is the comparative example);

[0034] Figure 5 The PCA diagrams of red sausages with different mycelial protein addition amounts (A is the red sausage of Example 1, B is the red sausage of Example 2, C is the red sausage of Example 3, D is the red sausage of Example 4, and E is the comparative example).

[0035] Figure 6 The elastic graphs of red sausages with different mycelial protein addition amounts (100% is the red sausage of Example 1, 75% is the red sausage of Example 2, 50% is the red sausage of Example 3, 25% is the red sausage of Example 4, and 0% is the comparative example). DETAILED DESCRIPTION

[0036] The mycelial protein red sausage and the preparation method thereof of the present invention are described in detail below with reference to the embodiments.

[0037] Embodiment 1:

[0038] A red sausage with 100% mycelial protein paste added, the main ingredients of which are made from the following components in parts by weight:

[0039] 100 parts of mycelial protein paste;

[0040] 0 servings of lean pork filling;

[0041] The auxiliary material is based on the main material and is made of the following components in parts by weight:

[0042]

[0043] The mycelial protein red sausage is prepared by the following method:

[0044] (1) Select fermented and processed mycelial protein mud (or mycelial protein powder plus water) and pour it into a food processor;

[0045] (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

[0046] (3) Weigh the composite phosphate according to the formula, add it to 100 g of hot water, stir, and let it cool;

[0047] (4) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar, and salt according to the formula, add them to the water in step (3), and stir evenly;

[0048] (5) weighing the lean pork filling according to the recipe, pouring the water mixed in step (4) into the lean pork filling, and continuing to stir evenly;

[0049] (6) placing the evenly mixed pork lean meat stuffing in step (5) in a 4° C. refrigerator and refrigerating for 12 h;

[0050] (7) taking out the refrigerated lean pork filling from step (6) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 30 minutes;

[0051] (8) turning on the food processor in step (7) for 5 minutes to obtain mycelial protein red sausage meat filling;

[0052] (9) taking out the pig casings soaked in step (7), rinsing them with clean water three times, and then putting them into a sausage stuffer;

[0053] (10) putting the mycelial protein red sausage meat filling obtained in step (8) into the sausage stuffing machine in step (9) to stuff the mycelial protein red sausage;

[0054] (11) using a cotton rope to divide the mycelial protein red sausage of step (10) into mycelial protein red sausages of uniform size, and piercing them with a medical needle;

[0055] (12) Put the mycelial protein sausage obtained in step (11) into a smoking furnace for baking, cooking and smoking. The baking temperature is 65°C and the humidity is 20% for 1 hour. The cooking temperature is 85°C and the humidity is 85% for 1 hour. The smoking material is fruit sawdust, and the smoking temperature is 60°C, the humidity is 20%, and the smoking time is 2 hours. After the smoking is completed, the mycelial protein sausage is obtained.

[0056] Embodiment 2:

[0057] A red sausage with 75% mycelial protein paste added, the main ingredients of which are made from the following components in parts by weight:

[0058] 75 parts of mycelial protein paste;

[0059] 25 servings of lean pork filling;

[0060] The auxiliary material is based on the main material and is made of the following components in parts by weight:

[0061]

[0062] The mycelial protein red sausage is prepared by the following method:

[0063] (1) Select fermented and processed mycelial protein mud (or mycelial protein powder plus water) and pour it into a food processor;

[0064] (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

[0065] (3) Weigh the composite phosphate according to the formula, add it to 100 g of hot water, stir, and let it cool;

[0066] (4) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar, and salt according to the formula, add them to the water in step (3), and stir evenly;

[0067] (5) weighing the lean pork filling according to the recipe, pouring the water mixed in step (4) into the lean pork filling, and continuing to stir evenly;

[0068] (6) placing the evenly mixed pork lean meat stuffing in step (5) in a 4° C. refrigerator and refrigerating for 12 h;

[0069] (7) taking out the refrigerated lean pork filling from step (6) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 30 minutes;

[0070] (8) turning on the food processor in step (7) for 5 minutes to obtain mycelial protein red sausage meat filling;

[0071] (9) taking out the pig casings soaked in step (7), rinsing them with clean water three times, and then putting them into a sausage stuffer;

[0072] (10) putting the mycelial protein red sausage meat filling obtained in step (8) into the sausage stuffing machine in step (9) to stuff the mycelial protein red sausage;

[0073] (11) using a cotton rope to divide the mycelial protein red sausage of step (10) into mycelial protein red sausages of uniform size, and piercing them with a medical needle;

[0074] (12) Put the mycelial protein sausage obtained in step (11) into a smoking furnace for baking, cooking and smoking. The baking temperature is 65°C and the humidity is 20% for 1 hour. The cooking temperature is 85°C and the humidity is 85% for 1 hour. The smoking material is fruit sawdust, and the smoking temperature is 60°C, the humidity is 20%, and the smoking time is 2 hours. After the smoking is completed, the mycelial protein sausage is obtained.

[0075] Embodiment 3:

[0076] A red sausage with 50% mycelial protein paste added, the main ingredients of which are made from the following components in parts by weight:

[0077] 50 parts of mycelial protein paste;

[0078] 50 servings of lean pork filling;

[0079] The auxiliary material is based on the main material and is made of the following components in parts by weight:

[0080]

[0081] The mycelial protein red sausage is prepared by the following method:

[0082] (1) Select fermented and processed mycelial protein mud (or mycelial protein powder plus water) and pour it into a food processor;

[0083] (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

[0084] (3) Weigh the composite phosphate according to the formula, add it to 100 g of hot water, stir, and let it cool;

[0085] (4) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar, and salt according to the formula, add them to the water in step (3), and stir evenly;

[0086] (5) weighing the lean pork filling according to the recipe, pouring the water mixed in step (4) into the lean pork filling, and continuing to stir evenly;

[0087] (6) placing the evenly mixed pork lean meat stuffing in step (5) in a 4° C. refrigerator and refrigerating for 12 h;

[0088] (7) taking out the refrigerated lean pork filling from step (6) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 30 minutes;

[0089] (8) turning on the food processor in step (7) for 5 minutes to obtain mycelial protein red sausage meat filling;

[0090] (9) taking out the pig casings soaked in step (7), rinsing them with clean water three times, and then putting them into a sausage stuffer;

[0091] (10) putting the mycelial protein red sausage meat filling obtained in step (8) into the sausage stuffing machine in step (9) to stuff the mycelial protein red sausage;

[0092] (11) using a cotton rope to divide the mycelial protein red sausage of step (10) into mycelial protein red sausages of uniform size, and piercing them with a medical needle;

[0093] (12) Put the mycelial protein sausage obtained in step (11) into a smoking furnace for baking, cooking and smoking. The baking temperature is 65°C and the humidity is 20% for 1 hour. The cooking temperature is 85°C and the humidity is 85% for 1 hour. The smoking material is fruit sawdust, and the smoking temperature is 60°C, the humidity is 20%, and the smoking time is 2 hours. After the smoking is completed, the mycelial protein sausage is obtained.

[0094] Embodiment 4:

[0095] A red sausage with 25% mycelial protein paste added, the main ingredients of which are made from the following components in parts by weight:

[0096] 25 parts of mycelial protein paste;

[0097] 75 servings of lean pork filling;

[0098] The auxiliary material is based on the main material and is made of the following components in parts by weight:

[0099]

[0100]

[0101] The mycelial protein red sausage is prepared by the following method:

[0102] (1) Select fermented and processed mycelial protein mud (or mycelial protein powder plus water) and pour it into a food processor;

[0103] (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

[0104] (3) Weigh the composite phosphate according to the formula, add it to 100 g of hot water, stir, and let it cool;

[0105] (4) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar, and salt according to the formula, add them to the water in step (3), and stir evenly;

[0106] (5) weighing the lean pork filling according to the recipe, pouring the water mixed in step (4) into the lean pork filling, and continuing to stir evenly;

[0107] (6) placing the evenly mixed pork lean meat stuffing in step (5) in a 4° C. refrigerator and refrigerating for 12 h;

[0108] (7) taking out the refrigerated lean pork filling from step (6) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 30 minutes;

[0109] (8) turning on the food processor in step (7) for 5 minutes to obtain mycelial protein red sausage meat filling;

[0110] (9) taking out the pig casings soaked in step (7), rinsing them with clean water three times, and then putting them into a sausage stuffer;

[0111] (10) putting the mycelial protein red sausage meat filling obtained in step (8) into the sausage stuffing machine in step (9) to stuff the mycelial protein red sausage;

[0112] (11) using a cotton rope to divide the mycelial protein red sausage of step (10) into mycelial protein red sausages of uniform size, and piercing them with a medical needle;

[0113] (12) Put the mycelial protein sausage obtained in step (11) into a smoking furnace for baking, cooking and smoking. The baking temperature is 65°C and the humidity is 20% for 1 hour. The cooking temperature is 85°C and the humidity is 85% for 1 hour. The smoking material is fruit sawdust, and the smoking temperature is 60°C, the humidity is 20%, and the smoking time is 2 hours. After the smoking is completed, the mycelial protein sausage is obtained.

[0114] Comparative Example 1:

[0115] All 100 portions of mycelial protein in Example 1 were replaced with lean pork filling, i.e. pure lean pork red sausage.

[0116] Sensory test

[0117] The sensory evaluation of Examples 1-4 and the comparative example was performed according to the ranking test method in the sensory test method. The samples were presented to 10 tasters in a balanced random order, and the tasters were required to rank the samples according to their preference, calculate the sequence sum, and then perform statistical analysis on the data using the Friedman method. Examples 1-4 and the comparative example were named A, B, C, D, and E, respectively, and the ranking results of the tasters are shown in Table 1. The rank and rank sum of the samples are shown in Table 2.

[0118] Table 1

[0119]

[0120] Table 2

[0121]

[0122] The Friedman test is used to calculate the statistic F, the formula is as follows:

[0123]

[0124] Where J represents the number of assessors; P represents the number of samples; R1, R2,…, Rp represents the rank sum of each sample.

[0125] Substituting the data in Table 2 into the formula, we obtain the statistic F as 38.2.

[0126] Since some tasters could not tell the difference between the samples, the F value of the statistic was corrected and represented by F'.

[0127]

[0128]

[0129] Where F' represents the correction value F; J represents the number of assessors; P represents the number of samples; n1, n2, ..., nk represent the number of samples with the same rank.

[0130] According to calculation: E = (23-2) + (23-2) + (23-2) = 18; F' = 38.78.

[0131] The Friedman rank-sum test approximate critical table values ​​were queried. The critical value of P, J, α (5, 10, 0.01) was 13.28, which was less than the corrected statistic value of 38.78, indicating that there was a very significant difference between the samples (P<0.01).

[0132] After obtaining extremely significant differences in the samples using the Friedman test, the samples were ranked in ascending order according to their rank sums, and the ranking results are shown in Table 3.

[0133] Table 3

[0134] <![CDATA[R D ]]> <![CDATA[R E ]]> <![CDATA[R B ]]> <![CDATA[R C ]]> <![CDATA[R A ]]> 12.5 19.5 33 39 48

[0135] Calculate the critical value r(I,α):

[0136]

[0137] In the formula, J represents the number of panelists;

[0138] P represents the number of samples;

[0139] q(I,α) is obtained by querying the q(I,α) value table.

[0140] The results are as follows: r(5,0.01) = 23; r(4,0.01) = 22; r(3,0.01) = 20.6; r(2,0.01) = 18.2.

[0141] Since:

[0142] R A -R D = 48 - 12.5 = 33.5 > r(5,0.01) = 23, cannot draw a line;

[0143] R A -R E = 48 - 19.5 = 28.5 > r(4,0.01) = 22, cannot draw a line;

[0144] R A -R B = 48 - 33 = 15 < r(3,0.01) = 20.6, can draw a line;

[0145] R A -R C = 48 - 39 = 9 < r(2,0.01) = 18.2, can draw a line;

[0146] R C -R D = 39 - 12.5 = 26.5 > r(4,0.01) = 22, cannot draw a line;

[0147] R C -R E = 39 - 19.5 = 19.5 < r(3,0.01) = 20.6, can draw a line;

[0148] R C -R B= 39 - 33 = 6 < r(2, 0.01) = 18.2, can be scored;

[0149] R B -R D = 33 - 12.5 = 20.5 < r(3, 0.01) = 20.6, can be scored;

[0150] R B -R E = 33 - 19.5 = 13.5 < r(2, 0.01) = 18.2, can be scored;

[0151] R E -R D = 19.5 - 12.5 = 7 < r(2, 0.01) = 18.2, can be scored;

[0152] The results are as follows:

[0153] At the 0.01 significance level, samples D and E are the most liked, and D is more liked by the evaluators than E. It can be seen that the sensory personnel have a better preference for the mycelial protein sausage in Example 4 than for the sausage in the comparative example.

[0154] Nutritional composition analysis

[0155] 1. The Kjeldahl method in GB 5009.5-2016 was used to determine the protein content of the mycelial protein sausages in Examples 1-4 and the comparative example: Protein content = Total nitrogen content * Total nitrogen to protein conversion factor (6.25).

[0156] 2. The Soxhlet extraction method in GB 5009.6-2016 was used to determine the fat content of the mycelial protein sausages in Examples 1-4 and the comparative example.

[0157] 3. The direct drying method in GB 5009.3-2016 was used to determine the moisture content of the mycelial protein sausages in Examples 1-4 and the comparative example

[0158] 4. The determination method for meat, poultry and their products in GB 5009.4-2016 "National Food Safety Standard - Determination of Ash in Foods" was used to determine the ash content of the mycelial protein sausages in Examples 1-4 and the comparative example.

[0159] 5. The detection of amino acid content was carried out in accordance with the standard of GB5009.124-2016.

[0160] Table 4 Protein, fat, moisture and ash contents of Examples 1-4 and the comparative example

[0161] Group Protein (g / 100g) Fat (g / 100g) Water content (g / 100g) Ash content (g / 100g) Comparative Example <![CDATA[16.13±0.53 c ]]> <![CDATA[14.81±0.43 a ]]> <![CDATA[64.46±0.62 a ]]> <![CDATA[3.61±0.01 a ]]> Example 1 <![CDATA[23.23±0.28 a ]]> <![CDATA[11.96±0.57 b ]]> <![CDATA[50.73±0.94 d ]]> <![CDATA[2.88±0.19 b ]]> Example 2 <![CDATA[21.76±0.39 b ]]> <![CDATA[9.03±1.01 b ]]> <![CDATA[57.46±1.05 c ]]> <![CDATA[3.26±0.18 ab ]]> Example 3 <![CDATA[16.73±0.17 c ]]> <![CDATA[12.76±0.79 b ]]> <![CDATA[61.56±0.46 b ]]> <![CDATA[2.80±0.36 b ]]> Example 4 <![CDATA[16.67±0.60 c ]]> <![CDATA[14.17±0.36 a ]]> <![CDATA[62.45±0.74 b ]]> <![CDATA[3.21±0.19 ab ]]>

[0162] It can be seen from Table 4 that Example 1 has the highest protein content, and its fat content, ash content and moisture content are significantly lower than those of the comparative example. The protein, fat, moisture and ash contents of Example 4 are all close to those of the comparative example. Therefore, on the whole, as the amount of mycelial protein replacement increases, the protein content of the mycelial protein red sausage gradually increases, and the fat, ash and moisture contents gradually show a decreasing trend. This can effectively avoid the harm caused by excessive fat to consumers, which is also in line with people's pursuit of nutritional and healthy consumption needs.

[0163] Table 5 Amino acid content of Examples 1-4 and Comparative Examples

[0164]

[0165] It can be seen from Table 5 that, overall, with the addition of mycelial protein, the amino acid content of the mycelial protein red sausage increases, but the increasing trend of Examples 1-4 and the comparative example is not obvious, the content of essential amino acids for the human body is also increasing, and the increase in the proportion of essential amino acids is not obvious. Therefore, pure meat red sausage and red sausage containing mycelial protein are both products chosen by consumers.

[0166] In Example 1, the human body's EAA content is 6.85%, with the highest contents of lysine, leucine, glutamic acid, and aspartic acid. The lysine content is 2.20%, which has the functions of promoting human development, enhancing immunity, and improving central nervous tissue. Leucine has the functions of promoting protein synthesis, muscle growth and repair. In Example 2, the human body's EAA content is 6.55%, with the highest contents of lysine, glutamic acid, leucine, and aspartic acid. Aspartic acid has a good effect in protecting the heart and lowering blood pressure. In Example 3, the human body's EAA content is 6.71%, with the highest contents of lysine, glutamic acid, aspartic acid, and leucine. In Example 4, the human body's EAA content is 6.30%, with the highest contents of lysine, glutamic acid, and leucine. In the comparative example, the human body's EAA content is 5.89%, with the highest contents of lysine and glutamic acid. In addition, according to the ideal protein model of FAO / WHO, in higher quality proteins, EAA / TAA is about 40%, while EAA / NEAA is preferably above 60%. In Example 1, EAA / TAA is 53.39%, while EAA / NEAA is 1.15; in Example 2, EAA / TAA is 52.40%, while EAA / NEAA is 1.10; in Example 3, EAA / TAA is 51.38%, while EAA / NEAA is 1.06; in Example 4, EAA / TAA is 52.41%, while EAA / NEAA is 1.10; in the comparison example, EAA / TAA is 50.86%, while EAA / NEAA is 1.04. All of Examples 1-4 and the comparison example meet the above conditions and are high nutritional value, high quality protein foods.

[0167] Gas chromatography-ion mobility spectrometry (GC-IMS) analysis

[0168] The common and differential volatile component analysis of Examples 1-4 and the comparative example based on the GC-IMS method comprises the following steps:

[0169] (1) After the red sausage sample is crushed and mixed, 0.5 g of the sample is weighed and placed in a 20 mL headspace bottle. Three replicates are made for each group of samples.

[0170] (2) The fingerprints of five groups of red sausages were prepared using the Galerie plug-in in the LAV software provided by GC-IMS, and the differences in volatile organic compounds among the samples were intuitively and quantitatively compared. The compounds were identified using the GC-IMS database in the Matches folder of the GC-IMS Library Search software. The Dynamic PCA software was used to perform cluster analysis and similarity analysis on the samples, as well as to determine the types of unknown components.

[0171] The setting conditions of the gas phase ion mobility spectrometer in step (1) are as follows: gas phase-ion mobility spectrometer unit: analysis time 30min; chromatographic column type FS-SE-54-CB-115m, ID: 0.53mm, column temperature 60°C, carrier gas: N2; flow rate: initial 2.0mL / min, maintained for 2min, then increased to 10mL / min within 10min, then increased to 100mL / min within 20min, until 30min. The flow rate was increased to 150mL / min; the IMS temperature was 45°C, the injection needle temperature was 65°C, and the flow rate remained consistent at 150mL / min for 30min. Automatic headspace injection unit: injection volume 200μL; incubation time 20min; incubation temperature 50°C; incubation speed 500rpm. Each group of samples was repeated three times.

[0172] Attached Figure 2 The X-axis in the two-dimensional spectrum of mycelial protein sausage represents the ion migration time, the Y-axis represents the gas phase retention time, the entire spectrum is a blue background, and the red vertical line on the left is the reactive ion peak (RIP). Each point on the right side of the reactive ion peak represents a specific volatile substance. The signal intensity of each volatile substance represents the concentration level, and its concentration is indicated by color (white indicates low concentration; red indicates high concentration). It should be noted that a volatile compound may produce multiple signals or spots, depending on the concentration of the compound.

[0173] From the attached Figure 2It can be obtained that the drift time of the compound is about 1.5s to 1.8s, and the retention time is within 100s to 800s. With the increase of the amount of mycelial protein substitution, the drift time is gradually increasing. In the mycelial protein red sausage, the more mycelial protein substitution, the more volatile substances in the red sausage, indicating that the smell of mycelial protein gradually becomes the main body of the mycelial protein red sausage.

[0174] Attached Figure 3 The two-dimensional difference spectrum of mycelial protein red sausage is based on the red sausage sample image of Example 1 as the background, and the spectra of Examples 2-4 and the control example are obtained after deducting its spectrum. The white, red and blue backgrounds indicate that the concentration of volatile substances is similar to, higher or lower than the reference concentration, respectively. Figure 3 It can be seen that the volatile substance content of the red sausage of Example 1 is higher than that of the other added amounts, and the volatile substances of the red sausage of Example 4 are closest to those of the red sausage of the comparative example in terms of concentration and type in the difference spectrum.

[0175] Attached Figure 4 Fingerprints of red sausages with different amounts of mycelial protein added show that the content of flavor substances in mycelial protein red sausages increases with the increase of mycelial protein substitution. Region D is the volatile substances common to the five mycelial protein red sausages, including 1-propanol, isopentyl formate, diallyl sulfide, etc.; Region C shows that the content of volatile substances in red sausage samples containing mycelial protein is higher than that in pure meat sausage, and the content increases with the increase of mycelial protein addition; Region B is the flavor substances added to the red sausage after the addition of mycelial protein, including 1-octanal, butyl formate, n-pentanol (monomer, dimer), etc.; Region A is the unique substances of pure mycelial protein red sausage, including ethyl 3-methylthiopropionate, furfural (monomer, dimer), etc.

[0176] Table 6

[0177]

[0178]

[0179]

[0180] Note: Different letters indicate significant differences (P<0.05).

[0181] A total of 49 peaks to be analyzed were detected in the mycelial protein red sausage sample. The GC-IMS database in the Matches folder in the GC-IMS LibrarySearch software was used to identify the compounds, and a total of 41 compounds were qualitatively identified, as shown in Table 6. There are also 9 volatile substances that have not been qualitatively identified due to incomplete information in the flavor component database, which requires further qualitative identification in combination with other methods and literature reports. From the volatile compounds of mycelial protein red sausage analyzed by GC-IMS in Table 6, it can be seen that the flavor substances of mycelial protein red sausage include 11 alcohols, 9 esters, 9 aldehydes, 5 ketones, 4 sulfur-containing compounds, 1 pyrazine, 1 heterocyclic, and 1 alkane. The alcohols in Examples 1-4 are very different from those in the comparative examples. The alcohols in the comparative examples are significantly less than others, and the contents of esters, aldehydes, and ketones in the comparative examples are also significantly less. Aldehydes are generated by thermal degradation of lipids and are important compounds in meat products. Diallyl sulfide is the main flavor substance of garlic, and garlic flavor is the characteristic flavor of red sausage. 2-Methylpyrazine of the pyrazine class has a roasted aroma, which is the source of the smoky flavor. The heterocyclic substance 2-pentylfuran is produced by the Maillard reaction and contributes to the greasy flavor of the red sausage. Based on the above analysis, it is speculated that the flavor of the red sausage of Example 4 is similar to that of the comparative example but slightly richer than that of the comparative example. This slightly richer flavor may be one of the reasons why sensory personnel prefer the red sausage of Example 4 to the traditional red sausage. The difference in flavor types and contents between Examples 2-4 is not obvious, which also verifies that the addition of mycelial protein can form a significant flavor change, and as the amount of mycelial protein added increases, the difference in flavor content becomes more obvious.

[0182] Attached Figure 5 The principal component analysis (PCA) diagram of the red sausage with different mycelial protein additions has two principal components, PC1 and PC2, whose cumulative variance contribution rates are 72% and 18% respectively. The total contribution rate is 90%, which can represent the main characteristics of the volatile flavor of the sample. The five groups of samples can be effectively distinguished, indicating that different mycelial protein additions have a significant effect on the flavor substances. Among them, the red sausage of Example 4 is closest to the comparative example, indicating that the flavor is most similar to that of Example 4 and the comparative example, but different, in addition to the meaty aroma, there is also the aroma of the fungus.

[0183] Texture analysis

[0184] Take the mycelial protein sausage out of the refrigerator at 0-4℃, cut it into cubes with a diameter of 1.2cm*1.2cm*1.2cm, and place it at room temperature for 30 minutes to test the TPA of the vegetarian sausage. Test parameters: use P / 35 model probe, compression force mode, pre-test speed 2.0mm / s, test speed 1.0mm / s, trigger force 5g, strain 50%. Take the average value of 5 parallel tests to obtain 6 indicators of hardness, elasticity, cohesion, adhesion, chewing type, and resilience. Because the test mainly focuses on the elasticity index of vegetarian sausage, and elasticity is closely related to the gel properties of mycelial protein sausage, the elasticity value is selected as the assessment index.

[0185] Attached Figure 6 It can be seen that Example 1 has the lowest elasticity value, and the control example has the highest elasticity. Therefore, overall, as the amount of mycelial protein replacement increases, the elasticity value of the mycelial protein red sausage becomes lower. This can also be based on people's needs for nutrition and taste, and people can choose red sausage that meets their pursuit of nutritional health and other consumer needs.

[0186] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A mycelial protein sausage, characterized in that: The main material is made from the following components in parts by weight: 25-75 parts of mycelial protein paste; 25-75 portions of lean pork filling; The auxiliary material is based on the main material and is made of the following components in parts by weight: Compound phosphate 0.1-0.4 parts Sodium nitrite 0.005-0.015 parts Sodium ascorbate 0.02-0.06 parts TG enzyme 0.1-0.3 parts; Glucose 0.1-0.4 parts; 0.1-0.4 parts of white sugar; 2-8 parts starch; 2-8 portions of egg liquid; 0.05-0.24 parts of white pepper; 0.5-2 servings of minced garlic; 4-16 parts ice water; 0.5-2 parts of table salt.

2. The mycelial protein red sausage according to claim 1, characterized in that: The mycelial protein paste or freeze-dried mycelial protein powder obtained by fermenting the mycelial protein with Fusarium venenatum TB01 is processed by adding water.

3. The mycelial protein red sausage according to claim 2, characterized in that: The mycelial protein paste is prepared by the following method: (1) Select fermented and processed mycelial protein mud or mycelial protein powder, add water, and pour into a food processor; (2) The food processor in step (1) sequentially chops the materials from low speed to high speed to finally form mycelial protein paste.

4. The mycelial protein red sausage according to any one of claims 1 to 3, characterized in that: The main material is prepared from the following components in parts by weight: 25 parts of mycelium protein paste and 75 parts of lean pork filling.

5. The method for preparing mycelial protein red sausage according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Weigh the composite phosphate according to the formula, add it into hot water, stir, and let it cool; (2) Weigh the sodium nitrite, sodium ascorbate, glucose, sugar and salt according to the formula, add them to the water in step (1), and stir evenly; (3) Weigh the lean pork filling according to the recipe, pour the water mixed in step (2) into the lean pork filling, continue to stir evenly, and place in a 4°C refrigerator for 12h-24h; (4) taking out the refrigerated lean pork filling from step (3) and pouring it into a food processor, weighing the mycelial protein paste, egg liquid, white pepper powder, minced garlic, ice water, and TG enzyme according to the recipe and pouring them into the food processor, while soaking the pig casing in white vinegar for 10-40 minutes; (5) Turn on the food processor in step (4) for 5-10 minutes to obtain mycelial protein red sausage meat filling; (6) Take out the pig casing soaked in step (4), rinse it with clean water for 3 to 4 times, and then put it into the sausage stuffer; (7) putting the mycelial protein red sausage meat filling obtained in step (6) into the sausage stuffing machine in step (7) to stuff the mycelial protein red sausage; (9) Using cotton ropes, divide the mycelial protein sausages prepared in step (8) into evenly divided mycelial protein sausages of uniform size, and pierce the sausages with medical needles; (10) Put the mycelial protein sausage obtained in step (9) into a smoking furnace for baking, boiling and smoking to obtain the mycelial protein sausage. The baking temperature is 65°C and the humidity is 20% for 1 hour.

6. The preparation method according to claim 5, characterized in that: In step (10), the cooking temperature is 85°C and the humidity is 85% for 1 hour.

7. The preparation method according to claim 5, characterized in that: In step (10), the smoking material is sawdust, the smoking temperature is 60°C, the humidity is 20%, and the smoking time is 1.5h to 2.5h.

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