A monascus pigment-loaded gel and a cantonese sausage and a preparation method thereof

Abstract

The application discloses a gel loaded with monascus pigment and Cantonese sausage and a preparation method thereof, and relates to the field of food technology. The Cantonese sausage comprises the gel loaded with monascus pigment, the gel comprises a water phase and an oil phase, the water phase comprises monascus pigment, an antioxidant, monascus rice micro powder and sodium alginate, the oil phase comprises vegetable edible oil and a compound gel factor, and the compound gel factor comprises beeswax and polyglycerol-3 polyricinoleate. The application adopts the gel to embed the monascus pigment, the three-dimensional network structure of the gel forms an efficient physical barrier for the monascus pigment, can isolate factors such as high temperature in processing, light and oxygen in storage environment, and significantly delays the degradation of the monascus pigment in cooperation with the chemical antioxidant. The vegetable oil contained in the gel can replace the animal fat in the Cantonese sausage, reduces the saturated fatty acid content in the product, and can simultaneously achieve the goals of saturated fat reduction, pigment stabilization and traditional texture maintenance when applied to the production of the Cantonese sausage.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a gel loaded with red yeast rice pigment and a Cantonese sausage and its preparation method. Background Technology

[0002] Cantonese sausage is a traditional Chinese intangible cultural heritage food, beloved by consumers for its unique flavor and color. In the preparation process, animal fat plays a crucial role in shaping the texture, flavor, and appearance of Cantonese sausage. However, excessive intake of saturated fatty acids is associated with health risks such as cardiovascular disease. Furthermore, Cantonese sausage commonly uses red yeast rice pigment as a natural coloring agent, but this pigment is sensitive to high temperatures, light, and oxygen, and is easily degraded during baking, processing, and storage. This causes the sausage to lighten in color and turn yellow, affecting its appearance and consumer acceptance.

[0003] Currently, oleogels are mostly used in baked goods and other fields to replace hydrogenated oils and load lipophilic substances. There are no reports of using oleogel technology to encapsulate red yeast rice pigment in Cantonese sausages. Because the color stability of traditional Cantonese sausages with added red yeast rice pigment is poor, it easily affects the quality stability and shelf life of the sausages. Therefore, researching how to overcome the dual technical challenges of easy fading of red yeast rice pigment and high animal fat content in this traditional intangible cultural heritage meat product during processing and storage is of great significance. Summary of the Invention

[0004] This invention provides a gel loaded with red yeast rice pigment, a Cantonese sausage, and a method for preparing the same. By using an oleogel network structure to load red yeast rice pigment, the oleogel can not only reduce the proportion of saturated fatty acids in the sausage, but also significantly improve the stability of red yeast rice pigment during sausage processing and storage, maintain the inherent flavor and texture characteristics of Cantonese sausage, and solve the problem of discoloration during storage of Cantonese sausage.

[0005] To address the aforementioned technical problems, one objective of this invention is to provide a method for preparing a gel loaded with red yeast rice pigment, comprising the following steps: (1) Prepare an aqueous solution of red yeast rice pigment, add antioxidant, red yeast rice powder and sodium alginate, and stir to obtain an aqueous solution of red yeast rice pigment core material; (2) Mix vegetable edible oil and compound gelling agent, the compound gelling agent including beeswax and polyglycerol-3 polyricinoleate in a mass ratio of (1-3):1, heat and stir to melt, and obtain oil phase; (3) The aqueous red yeast rice pigment core material solution is heated and mixed with the oil phase, homogenized and then freeze-dried to obtain a compound gelling agent; (4) Mix the vegetable edible oil and the compound gelling agent, heat and stir evenly to obtain a gel loaded with red yeast rice pigment.

[0006] This application addresses the dual technical challenges of easy fading of red yeast rice pigment and high animal fat content in the specific processing technology of Cantonese sausage, a non-heritage meat product. It provides a red yeast rice pigment gel specifically for meat product systems. The gel encapsulates the red yeast rice pigment, with polyglycerol-3 polyricinoleate crystals forming a three-dimensional network framework, significantly improving the gel's hardness and oil retention. The contained vegetable oils can replace animal fat in Cantonese sausage, reducing the saturated fatty acid content and minimizing the potential health risks such as cardiovascular disease caused by excessive saturated fatty acid intake. The antioxidants in the gel and the chemical antioxidants of red yeast rice powder synergistically enhance the antioxidant capacity of the red yeast rice pigment. Simultaneously, the physical encapsulation with sodium alginate polysaccharide, together with the composite gelling factor, constructs a dense composite structure, effectively isolating oxygen, light, and moisture, delaying the degradation of red yeast rice pigment during processing and storage. Applied to the production of Cantonese sausage, it simultaneously achieves the goals of reducing saturated fat, stabilizing pigment, and maintaining traditional texture.

[0007] In some embodiments, in step (1), the concentration of red yeast rice pigment in the aqueous red yeast rice pigment core material solution is 50-150 mg / mL.

[0008] In some embodiments, in step (1), the sodium alginate in the aqueous red yeast rice pigment core material solution is 5%-20% of the red yeast rice pigment mass fraction.

[0009] The gel in this application physically encapsulates sodium alginate, which can increase the viscosity of the aqueous phase, enhance the stability of the aqueous system, prevent the aggregation of aqueous droplets during the high-temperature emulsification stage, and form hydrogen bonds or electrostatic interactions with red yeast rice pigment molecules to help the pigment disperse evenly, refine the gel particle size and maintain uniformity, thereby improving the hardness, elasticity and other textures of sausages. Furthermore, sodium alginate can form an auxiliary gel network during freeze-drying, working together with compound gelling agents to construct a complex and dense structure, effectively delaying the degradation efficiency of red yeast rice pigment in sunlight or ultraviolet light environments, and improving the storage stability of the pigment.

[0010] In some embodiments, in step (1), the red yeast rice powder in the aqueous red yeast rice pigment core material solution is 1%-20% of the red yeast rice pigment by mass.

[0011] In some embodiments, in step (1), the red yeast rice powder in the aqueous red yeast rice pigment core material solution is 5%-15% of the red yeast rice pigment by mass.

[0012] The red yeast rice powder embedded in the gel of this application is a product of solid-state fermentation of rice by Monascus purpureus. It naturally contains various active ingredients such as red yeast rice polysaccharides and γ-aminobutyric acid (GABA). Red yeast rice polysaccharides can form a physical embedding network, improving the stability of the embedding system. Components such as GABA have antioxidant activity, capable of scavenging free radicals and delaying pigment oxidative degradation, thus synergistically delaying the degradation of red yeast rice pigment and effectively delaying the fading of sausage color. The red yeast rice powder embedding content is controlled within the above-mentioned range, resulting in better red yeast rice polysaccharide embedding of red yeast rice pigment. This avoids insufficient red yeast rice powder content leading to insignificant auxiliary embedding and antioxidant effects; simultaneously, it avoids excessive red yeast rice powder content causing the introduced starch and protein components to dilute the effective concentration of sodium alginate, preventing interference with the gel network structure and resulting in softening and decreased elasticity of the sausage. It also avoids excessively dark coloring of the sausage and the introduction of bitterness and off-flavors, affecting the sensory quality of the product.

[0013] In some embodiments, in step (1), the red yeast rice powder in the aqueous red yeast rice pigment core material solution has a mesh size of 50-500 mesh.

[0014] In some embodiments, in step (1), the red yeast rice powder in the aqueous red yeast rice pigment core material solution has a mesh size of 200-500 mesh.

[0015] The mesh size of the red yeast rice powder embedded in the gel of this application is controlled within the above-mentioned range, and its red yeast rice polysaccharide has a better effect on embedding red yeast rice pigment.

[0016] In some embodiments, in step (1), the antioxidant in the aqueous red yeast rice pigment core material solution is 10%-50% of the red yeast rice pigment mass fraction.

[0017] In some embodiments, in step (1), the antioxidant in the aqueous red yeast rice pigment core material solution is 20%-40% of the red yeast rice pigment mass fraction.

[0018] In some embodiments, in step (1), the antioxidant includes at least one of sodium isoascorbate, vitamin E, tea polyphenols, and rosemary extract.

[0019] In some embodiments, in step (2), the mass ratio of the vegetable edible oil to the compound gelling agent is (70-90):(10-30).

[0020] The vegetable oil in the gel of this application can construct a hydrophobic barrier, forming a dense hydrophobic layer around the red yeast rice pigment, isolating it from oxygen, light, and moisture, and significantly reducing the photo-oxidation and hydrolytic oxidation of the pigment. At the same time, the vegetable oil can co-crystallize with polyglycerol-3 polyricinoleate to form a uniform three-dimensional network. By controlling the proportion of the vegetable oil within the above-mentioned range, the significant difference in gel hardness compared with traditional sausages can be reduced, avoiding excessively high proportions of vegetable oil that lead to oil seepage or loose texture, and avoiding excessively low proportions of vegetable oil that lead to a brittle and inelastic gel that affects the texture of the sausage.

[0021] In some embodiments, in step (2), the vegetable oil includes cold-pressed peanut oil.

[0022] In some embodiments, in step (3), the volume ratio of the aqueous red yeast rice pigment core material solution to the oil phase is (20-40):(60-80).

[0023] In some embodiments, in step (4), the mass ratio of the vegetable edible oil to the compound gelling agent is (4-6):1.

[0024] In some implementations, in step (2), the water bath heating temperature is 85-90 ℃.

[0025] In some implementations, in step (3), the water bath heating temperature is 75-85 ℃.

[0026] In some implementations, in step (3), the homogenization rate is 8000-15000 rpm and the time is 3-5 min.

[0027] In some embodiments, in step (4), the water bath heating temperature is 75-85 ℃, the stirring rate is 800-1200 rpm, and the stirring time is 20-40 min.

[0028] To address the aforementioned technical problems, a second objective of this invention is to provide a gel loaded with red yeast rice pigment.

[0029] To address the aforementioned technical problems, a third objective of this invention is to provide a Cantonese sausage comprising a gel loaded with red yeast rice pigment.

[0030] In some embodiments, the following components by weight are included: 50-100 parts lean meat, 10-50 parts fatty meat, 5-10 parts white sugar, 1-5 parts salt, 1-3 parts white wine, 10-20 parts gel loaded with red yeast rice pigment, and 5-20 parts water.

[0031] In some embodiments, the fat is 10-20 parts by weight.

[0032] To address the aforementioned technical problems, the fourth objective of this invention is to provide a method for preparing Cantonese sausage, comprising the following steps: (1) Cut the lean meat and fatty meat into small cubes, mix the white sugar and salt evenly, add the white wine and water, stir to dissolve, and obtain the marinade; (2) Mix the diced meat and marinade together, add the gel loaded with red yeast rice pigment, stir evenly, and then marinate in the refrigerator to obtain minced meat; (3) Sausage making: The minced meat is stuffed into the casing, tied with string, refrigerated and left to stand, and then baked and dried to obtain Cantonese sausage.

[0033] In some implementations, the marinating time in step (2) is 12-48 h.

[0034] In some embodiments, in step (3), the baking and drying process involves baking at 45-55 ℃ for 1-3 h, followed by baking at 60-70 ℃ for 3-5 h.

[0035] In some embodiments, in step (3), the moisture content after baking and drying is 25%-30%.

[0036] Compared with the prior art, the present invention has the following beneficial effects: 1. This application utilizes beeswax and polyglycerol-3 polyricinoleate in a compound gelling agent to construct a high-strength three-dimensional network structure in conjunction with vegetable edible oil. It also uses sodium alginate polysaccharide to physically encapsulate red yeast rice pigment. Together with the compound gelling agent, it constructs a dense composite structure that effectively isolates oxygen, light, and moisture. The antioxidants in the gel and the chemical antioxidants of red yeast rice powder can synergistically improve the antioxidant capacity of red yeast rice pigment, effectively delaying its degradation during processing and storage. At the same time, the crystallization of polyglycerol-3 polyricinoleate forms a three-dimensional network framework, significantly improving the hardness and oil retention of the gel. When applied to the production of Cantonese sausage, the sausage can maintain a uniform and bright rose-red color, stable textural characteristics, and traditional sensory properties during storage.

[0037] 2. This application reduces the saturated fatty acid content in Cantonese sausage by partially replacing the animal fat in the gel with vegetable oil, thereby reducing the possibility of consumers developing cardiovascular diseases and other health risks due to excessive intake of saturated fatty acids. At the same time, the gel is made from natural edible raw materials, which is in line with the trend of healthy food consumption and realizes the health upgrade of traditional sausage. Attached Figure Description

[0038] Figure 1 The color of the Cantonese sausages prepared in Example 1 and Comparative Examples 1 and 7 of this invention after being stored in the dark for 28 days (Note: A - Example 1; B - Comparative Example 7; C - Comparative Example 1). Figure 2 The color of the Cantonese sausages prepared in Example 1 and Comparative Examples 1 and 7 of this invention after being stored under sunlight for 28 days (Note: A - Example 1; B - Comparative Example 7; C - Comparative Example 1). Figure 3 The color of the Cantonese sausages prepared in Example 1 and Comparative Examples 1 and 7 of this invention after being stored under ultraviolet light for 28 days (Note: A - Example 1; B - Comparative Example 7; C - Comparative Example 1). Detailed Implementation

[0039] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0040] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0041] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0042] As used in this article: In these embodiments, unless otherwise specified, the portions and percentages are all by weight.

[0043] "And / or" is used to indicate that one or both of the described situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0044] In the description of this invention, it should be understood that the terms "upper", "lower", "left", "right", "top", "bottom", etc., indicating orientation or positional relationship are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0045] It is understood that the food described in the embodiments of the present invention can also be prepared into various suitable products by adding different food science-acceptable excipients. The food science-acceptable excipients include, but are not limited to, diluents, wetting agents, binders, flash-off agents, lubricants, color and flavor modifiers, solvents, solubilizers, co-solvents, emulsifiers, antioxidants, metal complexing agents, preservatives, pH adjusters, etc. Furthermore, diluents include starch, sucrose, cellulose, and inorganic salts; wetting agents include water and ethanol; binders include starch paste, dextrin, sugar, cellulose derivatives, gelatin, povidone, and polyethylene glycol; disintegrants include starch, sodium carboxymethyl starch, low-substituted hydroxypropyl cellulose, sodium bicarboxymethyl cellulose, and surfactants; lubricants include talc, calcium stearate, magnesium stearate, magnesium dodecyl sulfate, and polyethylene glycol; flavoring and coloring agents include pigments, sweeteners, flavorings, and gelling agents; solvents include water, glycerin, and ethanol; and solubilizers include Tween compounds, etc. Saturates, sulfates, sulfonates, etc.; solubilizers, including organic acids (such as citric acid) and their salts, inorganic salts, polyethylene glycol, etc.; emulsifiers, including Span derivatives, glycerol fatty acid esters, gum arabic, gelatin, agar, sodium alginate, etc.; antioxidants, including sulfites, ascorbic acid, gallic acid and their salts, etc.; metal complexing agents, including disodium ethylenediaminetetraacetate, polycarboxylic acid compounds, etc.; preservatives, including parabens, quaternary ammonium compounds, chlorhexidine acetate, etc.; pH adjusters, including hydrochloric acid, tartaric acid, acetic acid, sodium hydroxide, sodium bicarbonate, ethylenediamine, meglumine, phosphates, citrates, etc.

[0046] To further illustrate the present invention, the following detailed description is provided in conjunction with embodiments, but these should not be construed as limiting the scope of protection of the present invention. Unless otherwise specified, the raw materials used in the following embodiments and comparative examples are all commercially available, and the same raw materials were used in parallel experiments.

[0047] Red yeast rice powder: food-grade compound red yeast rice powder, the main component is 90.0% red yeast red, the product color value is ≥125, and the powder can be obtained by sieving through 50-500 mesh.

[0048] Preparation Example 1 A method for preparing a gel loaded with red yeast rice pigment includes the following steps: (1) Preparation of aqueous red yeast rice pigment core material solution: Prepare an aqueous solution of red yeast rice pigment, add sodium isoascorbate as an antioxidant at 30% of the mass fraction of red yeast rice pigment, add red yeast rice powder with a mesh size of 200 at 10% of the mass fraction of red yeast rice pigment, dissolve sodium alginate separately in a small amount of warm water beforehand, add sodium alginate at 10% of the mass fraction of red yeast rice pigment, stir until completely dissolved, and obtain an aqueous red yeast rice pigment core material solution. The concentration of red yeast rice pigment in the aqueous red yeast rice pigment core material solution is 100 mg / mL. (2) Preparation of oil phase: Weigh out vegetable edible oil, which is cold-pressed peanut oil, weigh out compound gelling agent, which includes beeswax and polyglycerol-3 polyricinoleate in a mass ratio of 2:1, mix vegetable edible oil and compound gelling agent in a mass ratio of 8:2, heat in a water bath to 85 ℃, and continue stirring until completely melted to form a homogeneous oil phase; (3) High temperature emulsification: The aqueous red yeast rice pigment core material solution prepared in step (1) is heated to 85 ℃ in a water bath to keep its temperature consistent with that of the oil phase. Under continuous stirring, the preheated aqueous red yeast rice pigment core material solution is slowly added to the oil phase prepared in step (2). The volume ratio of the aqueous red yeast rice pigment core material solution to the oil phase is controlled to be 30:70. The high-speed shear emulsifier is used to homogenize at a rate of 10000 rpm for 5 min to form a uniform water-in-oil primary emulsion. During the homogenization process, the system temperature is kept at 85 ℃ to ensure that the beeswax is always in a molten state. (4) Freeze-drying and secondary gelation: The primary emulsion formed after homogenization was quickly transferred to a 4 ℃ refrigerator, cooled and solidified for 18 h, pre-frozen at -18 ℃ for 4 h, and then freeze-dried for 24 h. The cavity temperature was -15 ℃ and the cold trap was ≤-50 ℃ to completely remove moisture and obtain a compound gel agent loaded with red yeast rice pigment. (5) Weigh out the vegetable edible oil and compound gelling agent in a mass ratio of 5:1. The vegetable edible oil is cold-pressed peanut oil. After mixing thoroughly, place it in an 80 ℃ constant temperature water bath and magnetically stir at a rate of 1000 rpm for 30 min to completely disperse the compound gelling agent and form a stable system with the oil. After taking it out, quickly put it in a 4 ℃ refrigerator overnight to form a uniform and stable gel loaded with red yeast rice pigment.

[0049] Preparation Example 2 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), red yeast rice powder with a mesh size of 200 is added at 5% of the mass fraction of red yeast rice pigment.

[0050] Preparation Example 3 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), red yeast rice powder with a mesh size of 200 is added at 15% of the mass fraction of red yeast rice pigment.

[0051] Preparation Example 4 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), red yeast rice powder with a mesh size of 500 is added at 10% of the mass fraction of red yeast rice pigment.

[0052] Preparation Example 5 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), red yeast rice powder with a mesh size of 50 is added at 10% of the mass fraction of red yeast rice pigment.

[0053] Preparation Example 6 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (2), the mass ratio of vegetable edible oil and compound gelling agent is 7:3.

[0054] Preparation Example 7 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (2), the mass ratio of vegetable edible oil and compound gelling agent is 9:1.

[0055] Comparative Preparation Example 1 A method for preparing a blank gel includes the following steps: (1) Weigh out the vegetable edible oil, which is cold-pressed peanut oil. Weigh out the compound gelling agent, which includes beeswax and polyglycerol-3 polyricinoleate in a mass ratio of 2:1. Mix the vegetable edible oil and the compound gelling agent in a mass ratio of 8:2. Heat the mixture in a water bath to 85°C and stir continuously until it is completely melted to form a uniform oil phase. Homogenize the mixture for 5 min at a rate of 10,000 rpm using a high-speed shear emulsifier and cool it to obtain the compound gelling agent. (2) Weigh out the vegetable edible oil and compound gelling agent in a mass ratio of 5:1. The vegetable edible oil is cold-pressed peanut oil. After mixing thoroughly, place it in an 80 ℃ constant temperature water bath and magnetically stir at a rate of 1000 rpm for 30 min to completely disperse the compound gelling agent and form a stable system with the oil. After taking it out, quickly put it in a 4 ℃ refrigerator overnight to form a uniform and stable blank gel.

[0056] Comparative Preparation Example 2 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), the amount of red yeast rice powder with a mesh size of 200 is 0.

[0057] Comparative preparation example 3 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (1), the content of sodium alginate is 0.

[0058] Comparative preparation example 4 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (2), the content of polyglycerol-3 polyricinoleate is 0.

[0059] Comparative preparation example 5 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (2), polyglycerol-3 polyricinoleate is replaced by sodium stearoyl lactylate in an equal amount.

[0060] Comparative preparation example 6 A method for preparing a gel loaded with red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in preparation example 1, except that in step (2), polyglycerol-3 polyricinoleate is replaced by an equal amount of mono- and diglyceride fatty acid esters from the brand Jialishi.

[0061] Example 1 A method for preparing Cantonese sausage containing red yeast rice pigment includes the following steps: (1) According to the industrial production formula with 70 kg of lean meat as an example, weigh 70 kg of lean meat, 15 kg of fat, 8 kg of white sugar, 2.5 kg of salt, 2 kg of high-proof liquor, 15 kg of gel loaded with red yeast rice pigment in preparation example 1, and 10 kg of ice water respectively. (2) Raw material pretreatment: Cut the lean meat into 5 mm square cubes and the fatty meat into 3 mm square cubes, and refrigerate them separately at 0~4 ℃ for later use; (3) Preparation of pickling sauce: Mix white sugar and salt evenly, add high-proof liquor and ice water, and stir until the sugar and salt are completely dissolved to obtain the pickling sauce; (4) Mixed marinating: Put the lean meat cubes and fat meat cubes into the marinating bowl, pour in the marinade, stir for 10 minutes until the meat cubes are fully in contact with the marinade, then add the gel loaded with red yeast rice pigment, continue vacuum stirring for 5 minutes to ensure that the fat evenly coats the meat cubes, and then place it in the refrigerator at 0~4 ℃ for 12 hours to marinate. (5) Sausage filling and shaping: Stuff the marinated minced meat into natural casings, tie each 10 cm section with cotton thread, poke small holes in the surface of the casings with a needle to release air, and place them in a 4 ℃ environment for 2 h. (6) Baking and drying: Place the sausage in an oven and bake at 50 ℃ for 2 hours, then raise the temperature to 65 ℃ and bake for 4 hours, controlling the final moisture content of the sausage to be 25%~30%; (7) Cooling and packaging: Cool the baked sausage to room temperature and vacuum pack it to obtain Cantonese sausage containing red yeast rice pigment.

[0062] Example 2 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 2 in an equal amount.

[0063] Example 3 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 3 in an equal amount.

[0064] Example 4 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 4 in an equal amount.

[0065] Example 5 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 5 in an equal amount.

[0066] Example 6 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 6 in an equal amount.

[0067] Example 7 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Preparation Example 7 in an equal amount.

[0068] Comparative Example 1 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, the difference being that in step (1), the industrial production formula based on 70 kg of lean meat is as follows: 70 kg of lean meat, 15 kg of fat, 8 kg of white sugar, 2.5 kg of salt, 2 kg of high-proof liquor, 15 kg of blank gel in the comparative preparation example 1, 1 kg of aqueous solution containing red yeast rice pigment, and 9 kg of ice water. The aqueous solution containing red yeast rice pigment contains red yeast rice pigment with a concentration of 100 g / kg, sodium isoascorbate with a concentration of 30 g / kg, red yeast rice powder with a mesh size of 200 mesh with a concentration of 10 g / kg, and sodium alginate with a concentration of 10 g / kg. In step (4), the mixture is marinated: the lean meat cubes and fat meat cubes are placed in the marinating bowl, the marinating ingredients are poured in, and the mixture is stirred for 10 minutes until the meat cubes are fully in contact with the marinating ingredients. Then, the blank gel and the aqueous solution containing red yeast rice pigment are added, and the mixture is stirred under vacuum for 5 minutes to ensure that the oil evenly coats the meat cubes. Then, the mixture is placed in the refrigerator at 0~4 ℃ for 12 hours for marinating.

[0069] Comparative Example 2 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Comparative Preparation Example 2 in an equal amount.

[0070] Comparative Example 3 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as those in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by an equal amount of the gel loaded with red yeast rice pigment in Comparative Preparation Example 3.

[0071] Comparative Example 4 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Comparative Preparation Example 4 in an equal amount.

[0072] Comparative Example 5 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by the gel loaded with red yeast rice pigment in Comparative Preparation Example 5 in an equal amount.

[0073] Comparative Example 6 A method for preparing Cantonese sausage containing red yeast rice pigment, wherein each step and the raw materials, equipment and process parameters used in each step are the same as in Example 1, except that in step (1), the gel loaded with red yeast rice pigment in Preparation Example 1 is replaced by an equal amount of the gel loaded with red yeast rice pigment in Comparative Preparation Example 6.

[0074] Comparative Example 7 A method for preparing traditional Cantonese sausage containing red yeast rice pigment. The steps and raw materials, equipment and process parameters used in each step are the same as in Example 1. The difference is that in step (1), the industrial production formula based on 70 kg of lean meat is as follows: 70 kg of lean meat, 15 kg of fat, 8 kg of white sugar, 2.5 kg of salt, 2 kg of high-proof liquor, 15 kg of pork fat, 1 kg of red yeast rice pigment aqueous solution, and 9 kg of ice water solution. The red yeast rice pigment aqueous solution contains red yeast rice pigment with a concentration of 100 g / kg, sodium isoascorbate with a concentration of 30 g / kg, red yeast rice powder with a mesh size of 200 mesh with a concentration of 10 g / kg, and sodium alginate with a concentration of 10 g / kg. In step (4), the meat is mixed and marinated: the lean meat cubes and fat meat cubes are placed in the marinating bowl, the marinating ingredients are poured in, and the mixture is stirred for 10 minutes until the meat cubes are fully in contact with the marinating ingredients. Then, pork fat and a solution containing red yeast rice pigment are added, and the mixture is stirred under vacuum for 5 minutes to ensure that the fat evenly coats the meat cubes. Then, the mixture is placed in a 0~4 ℃ refrigerated for 12 hours for marinating.

[0075] Experimental verification method 1. Color Measurement: The apparent color changes of the Cantonese sausages prepared in the examples and comparative examples were measured using a colorimeter after 0, 7, 14, 21, and 28 days of storage under sunlight, ultraviolet light, or dark conditions. All storage conditions were 37°C and 80% humidity. The colorimeter lens was placed vertically on the sausages, and the changes in brightness (L*), redness (a*), and yellowness (b*) values ​​of the sausage surface were measured. L* represents the brightness value, reflecting the lightness and darkness of the sausage surface. The colorimeter is calibrated to indicate the degree of oxidation. A higher value indicates a brighter, more vibrant red surface, while a lower value indicates a duller surface. * represents red-green hue (positive for red, negative for green), a core indicator of the sausage's rosy color. A higher value indicates a brighter red, meeting consumer expectations for Cantonese sausage's appearance; a lower value indicates a paler red. * represents yellow-blue hue (positive for yellow, negative for blue), reflecting the degree of oxidation. A lower value indicates a lighter yellow hue and lower oxidation; a higher value indicates a heavier yellow hue. Before measurement, the colorimeter was calibrated. Five representative areas were selected for measurement, with each point measured three times in parallel. The results are expressed as an average. The test results are shown in Table 2 below. Figure 1-3 As shown.

[0076] 2. Retention rate of red yeast rice pigment: The Cantonese sausages prepared in the examples and comparative examples were stored for 0, 7, 14, 21, and 28 days under sunlight, ultraviolet light, or light-protected conditions. All storage conditions were 37 ℃ high temperature and 80% high humidity. The red yeast rice pigment content of the Cantonese sausages before and after storage was determined according to GB 5009.150-2016 "National Food Safety Standard - Determination of Red Yeast Rice Pigment in Food". The retention rate of red yeast rice pigment was calculated using the following formula: In the formula: t is the number of storage days, and the test results are shown in Table 2 below.

[0077] 3. Texture determination: The Cantonese sausages prepared in the examples and comparative examples were cut into 20 mm high cylinders for texture determination. The TPA mode was used to test the sausages. The parameters of the texture analyzer were set as follows: probe type P / 36 cylindrical, test speed 2 m / s, compression distance 25%, and each sample was repeated 10 times. The test indicators were hardness, cohesion, elasticity, and chewiness. The test results are shown in Table 3 below.

[0078] 4. Sensory Evaluation: Twelve professionally trained sensory evaluators were selected to conduct the evaluation. The experimental environment was 25℃ and 60% relative humidity. Sausage samples with different storage days (0 d, 7 d, 14 d, 21 d, 28 d) were placed in a uniform tasting dish and randomly coded. The evaluation consisted of five indicators: color, texture, odor, firmness, taste, and overall acceptability, with each indicator scored out of 10 points, for a total of 50 points. Evaluators observed the appearance, smelled the aroma, and tasted the sausage in sequence. After evaluating each set of samples, evaluators rinsed their mouths with water and waited 30 seconds before proceeding to the next set of tests. After the experiment, valid scores were tallied, and the average value of each indicator was calculated. Each set of tests was repeated twice. The evaluation results are shown in Table 3 below.

[0079] Table 1 - Sensory Evaluation Criteria for Cantonese Sausage Table 2 - Experimental results of color change of Cantonese sausage after storage in the embodiments and comparative examples of this application. Table 3 - Experimental results of red yeast rice pigment retention rate of Cantonese sausage after storage in the embodiments and comparative examples of this application. As shown in Tables 2-3, in the Cantonese sausages of Examples 1-7 of this application, beeswax and polyglycerol-3 polyricinoleate in the compound gelling agent are used in conjunction with vegetable edible oil to construct a high-strength three-dimensional network structure to physically encapsulate red yeast rice pigment and sodium alginate to prepare gel. Sodium alginate can form an auxiliary gel network during freeze-drying, which works with the compound gelling agent to construct a complex and dense structure, effectively isolating oxygen, light and moisture. The antioxidants in the gel and the chemical antioxidants of red yeast rice powder can synergistically improve the antioxidant capacity of red yeast rice pigment, thereby delaying the degradation of red yeast rice pigment during processing and storage. The stability of red yeast rice pigment is enhanced. The red yeast rice pigment retention rate of Example 1 is more than 1.4 times that of the traditional sausage in Comparative Example 7 (up to 1.95 times under light-proof conditions), which solves the problem of sausage fading. After 28 days of storage, the product can still maintain a uniform and bright rose red color without yellowing or fading. Simultaneously, the crystallization of polyglycerol-3 polyricinoleate forms a three-dimensional network framework, significantly improving the gel's hardness and oil retention. The product's core textural indicators, such as hardness and elasticity, show no significant difference from the traditional Cantonese sausage of Comparative Example 7, preserving the chewy texture of traditional sausage while reducing saturated fat and maintaining the traditional texture. Except for color, the product's sensory scores are not significantly different from the traditional Cantonese sausage of Comparative Example 7, indicating that the oil gel can partially replace animal fat in Cantonese sausage production without affecting the product's original edible quality.

[0080] Compared to Example 1, Comparative Example 1 added blank gel and unencapsulated red yeast rice pigment solution to the Cantonese sausage. Since the red yeast rice pigment was directly exposed in the Cantonese sausage, it could not be isolated from oxygen, light and moisture by utilizing the three-dimensional dense cross-linked network of the gel. As a result, it was prone to degradation under high temperature, high humidity and even light storage conditions. The retention rate of red yeast rice pigment after 28 days of storage was significantly reduced, and the color measurement showed that L* and a* were lower and b* was higher compared to Example 1. This indicates that the sausage had severe oxidative degradation, resulting in yellowing and fading of color.

[0081] Compared to Example 1, the gel in Comparative Example 2 of the Cantonese sausage did not physically encapsulate red yeast rice powder. The red yeast rice powder contains red yeast polysaccharides that can form a physical encapsulation network in the aqueous phase, improving the stability of the encapsulation system. The γ-aminobutyric acid and other components it contains have antioxidant activity, which can scavenge free radicals, delay pigment oxidative degradation, and synergistically enhance the antioxidant capacity of red yeast rice pigment. The absence of red yeast rice powder leads to a decrease in the chemical antioxidant capacity of red yeast rice pigment, resulting in a lower retention rate of red yeast rice pigment after 28 days of storage under high temperature, high humidity and light. In addition, the gel is softer and its textural properties are not as good as those of Example 1.

[0082] Compared to Example 1, the gel in Comparative Example 3 did not physically encapsulate sodium alginate. Sodium alginate can increase the viscosity of the aqueous phase, enhance the stability of the aqueous system, refine the gel particle size and maintain uniformity. Furthermore, sodium alginate can form an auxiliary gel network during freeze-drying, working with compound gelling agents to construct a complex and dense structure. This can improve the hardness, elasticity, and other texture of the sausage and delay pigment degradation efficiency. The absence of sodium alginate leads to a decrease in the storage stability of red yeast rice pigment, exacerbating the yellowing and red fading of the sausage, and also results in lower texture, hardness, and elasticity.

[0083] Compared to Example 1, the gel in Comparative Example 4 of the Cantonese sausage did not contain polyglycerol-3 polyricinoleate. Polyglycerol-3 polyricinoleate, as an auxiliary gelling agent, can work synergistically with beeswax and vegetable oil to construct a high-strength three-dimensional network structure, effectively stabilizing the water-in-oil interface and reducing interfacial tension. At the same time, polyglycerol-3 polyricinoleate crystallizes to form a three-dimensional network skeleton, thereby improving the hardness and oil retention of the gel. The absence of polyglycerol-3 polyricinoleate results in lower gel hardness and elasticity, with significant differences in texture properties compared to traditional Cantonese sausage, making it impossible to maintain the sausage's taste. Moreover, the cross-linking network of the gel has poor stability, and the pigments stored under high temperature, high humidity, and light conditions are easily degraded, leading to obvious yellowing and fading of the sausage's color.

[0084] Compared to Example 1, in Comparative Example 5, sodium stearoyl lactylate was used instead of polyglycerol-3 polyricinoleate in the gel of the Cantonese sausage. Sodium stearoyl lactylate is prone to flocculation with polysaccharides such as sodium alginate, resulting in an incomplete gel structure and an unstable gel skeleton. This leads to the easy oxidation and degradation of red yeast rice pigment during storage, exacerbating the yellowing and fading of the sausage. In Comparative Example 6, mono- and diglyceride fatty acid esters were used instead of polyglycerol-3 polyricinoleate. The diglyceride fatty acid esters contained in mono- and diglyceride fatty acid esters are prone to crystallization and precipitation under high moisture and high temperature conditions, resulting in insufficient stability. This leads to poor structural stability of the gel, which cannot effectively isolate external oxygen, moisture, light, etc., resulting in a low retention rate of red yeast rice pigment after storage, and obvious yellowing and fading of the sausage color.

[0085] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the scope of protection of the present invention. In particular, it should be noted that any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention for those skilled in the art.

Claims

1. A method for preparing a gel loaded with red yeast rice pigment, characterized in that, Includes the following steps: (1) Prepare an aqueous solution of red yeast rice pigment, add antioxidant, red yeast rice powder and sodium alginate, and stir to obtain an aqueous solution of red yeast rice pigment core material; (2) Mix vegetable edible oil and compound gelling agent, the compound gelling agent including beeswax and polyglycerol-3 polyricinoleate in a mass ratio of (1-3):1, heat and stir to melt, and obtain oil phase; (3) The aqueous red yeast rice pigment core material solution is heated and mixed with the oil phase, homogenized and then freeze-dried to obtain a compound gelling agent; (4) Mix the vegetable edible oil and the compound gelling agent, heat and stir evenly to obtain a gel loaded with red yeast rice pigment.

2. The method for preparing a gel loaded with red yeast rice pigment as described in claim 1, characterized in that, In step (1), the concentration of red yeast rice pigment in the aqueous red yeast rice pigment core material solution is 50-150 mg / mL; And / or, in step (1), the sodium alginate in the aqueous red yeast rice pigment core material solution is 5%-20% of the red yeast rice pigment mass fraction.

3. The method for preparing a gel loaded with red yeast rice pigment as described in claim 2, characterized in that, In step (1), the red yeast rice powder in the aqueous red yeast rice pigment core material solution is 1%-20% of the red yeast rice pigment by mass. And / or, in step (1), the mesh size of the red yeast rice powder in the aqueous red yeast rice pigment core material solution is 50-500 mesh.

4. The method for preparing a gel loaded with red yeast rice pigment as described in claim 2, characterized in that, In step (1), the antioxidant in the aqueous red yeast rice pigment core material solution is 10%-50% of the red yeast rice pigment by mass. And / or, in step (1), the antioxidant includes at least one of sodium isoascorbate, vitamin E, tea polyphenols, and rosemary extract.

5. The method for preparing a gel loaded with red yeast rice pigment as described in claim 1, characterized in that, In step (2), the mass ratio of the vegetable edible oil to the compound gelling agent is (70-90):(10-30). And / or, in step (3), the volume ratio of the aqueous red yeast rice pigment core material solution to the oil phase is (20-40):(60-80); And / or, in step (4), the mass ratio of the vegetable edible oil to the compound gelling agent is (4-6):

1.

6. The method for preparing a gel loaded with red yeast rice pigment as described in claim 1, characterized in that, In step (2), the water bath heating temperature is 85-90 ℃; And / or, in step (3), the water bath heating temperature is 75-85 ℃; And / or, in step (3), the homogenization rate is 8000-15000 rpm and the time is 3-5 min; And / or, in step (4), the water bath heating temperature is 75-85 ℃, the stirring rate is 800-1200 rpm, and the stirring time is 20-40 min.

7. A gel loaded with red yeast rice pigment prepared by any one of the preparation methods described in claims 1-6.

8. A type of Cantonese sausage, characterized in that, Includes the gel loaded with red yeast rice pigment as described in claim 7.

9. The Cantonese sausage as described in claim 8, characterized in that, It includes the following components by weight: 50-100 parts lean meat, 10-50 parts fatty meat, 5-10 parts white sugar, 1-5 parts salt, 1-3 parts white wine, 10-20 parts gel loaded with red yeast rice pigment, and 5-20 parts water.

10. A method for preparing Cantonese sausage as described in any one of claims 8-9, characterized in that, Includes the following steps: (1) Cut the lean meat and fatty meat into small cubes, mix the white sugar and salt evenly, add the white wine and water, stir to dissolve, and obtain the marinade; (2) Mix the diced meat and marinade together, add the gel loaded with red yeast rice pigment, stir evenly, and then marinate in the refrigerator to obtain minced meat; (3) Sausage making: The minced meat is stuffed into the casing, tied with string, refrigerated and left to stand, and then baked and dried to obtain Cantonese sausage.

Images