阅读说明：本技术 一种乳化肠及其制备方法 (Emulsified sausage and preparation method thereof ) 是由 尚校兰 周志国 王铭浩 闫训友 杜娟 解春艳 于 2021-07-23 设计创作，主要内容包括：本发明提供了一种乳化肠及其制备方法,所述乳化肠的组分包括微纳米纤维素,所述微纳米纤维素的制备方法包括：将蘑菇不溶性膳食纤维的分散液经过前处理和后处理,得到微纳米纤维素；其中,前处理包括胶体磨处理、超声波细胞破碎处理和酶解处理。本发明提供乳化肠及其制备方法,其中的微纳米纤维素通过蘑菇不溶性膳食纤维制备得到,胶体磨处理、超声波细胞破碎仪和酶解处理联合使用得到的微纳米纤维素中纳米纤维素的得率高,且具有优良的持水力和持油性,应用在乳化肠中乳化肠感官品质评价较高,实现了农副产品纤维资源的高值化利用。(The invention provides an emulsified sausage and a preparation method thereof, wherein the emulsified sausage comprises micro-nano cellulose, and the preparation method of the micro-nano cellulose comprises the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment. The invention provides an emulsifying sausage and a preparation method thereof, wherein micro-nano cellulose is prepared from mushroom insoluble dietary fibers, and the micro-nano cellulose obtained by combining colloid mill treatment, an ultrasonic cell disruption instrument and enzymolysis treatment has high yield of nano cellulose, excellent water retention capacity and oil retention capacity, higher sensory quality evaluation of the emulsifying sausage when applied to the emulsifying sausage, and high-valued utilization of agricultural and sideline product fiber resources.)

1. An emulsion sausage is characterized in that the components of the emulsion sausage comprise micro-nano cellulose, and the preparation method of the micro-nano cellulose comprises the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment.

2. The emulsion sausage according to claim 1, wherein the pre-treatment comprises sequentially performing enzymolysis, colloid mill treatment and ultrasonic cell disruption treatment, or the pre-treatment comprises sequentially performing enzymolysis, ultrasonic cell disruption treatment and colloid mill treatment;

preferably, the mushroom is selected from any one or a combination of at least two of shiitake mushroom, straw mushroom, pleurotus cornucopiae, tricholoma matsutake, russula vinosa, black oyster mushroom, flammulina velutipes, matsutake, hericium erinaceum or agaricus bisporus, preferably shiitake mushroom, more preferably shiitake mushroom stems;

preferably, the dispersion of mushroom insoluble dietary fibers is prepared by the following method: mixing the mushroom insoluble dietary fiber with a solvent to obtain a dispersion of mushroom insoluble dietary fiber;

preferably, the mass ratio of the mushroom insoluble dietary fiber to the solvent is 1:5-1: 20;

preferably, the solvent comprises water;

preferably, the temperature of the solvent is 50 ℃ to 70 ℃;

preferably, the mushroom insoluble dietary fiber and the solvent are mixed by stirring, and the stirring is magnetic stirring.

3. The emulsifying sausage according to claim 1 or 2, wherein said mushroom insoluble dietary fiber is prepared by the following method:

drying mushroom, cooling, and pulverizing to obtain mushroom powder; dispersing mushroom powder in a solvent for enzymolysis, inactivating enzyme, and performing post-treatment to obtain mushroom insoluble dietary fiber;

preferably, the mushrooms are dried at the temperature of 50-70 ℃;

preferably, the mass ratio of the mushroom powder to the solvent is 1:10-1: 30;

preferably, the enzymolysis is carried out by using alkaline protease, and the content of the alkaline protease is 1-2 wt% of the substrate;

preferably, the temperature of the enzymolysis is 40-60 ℃;

preferably, the pH of the enzymatic hydrolysis is 8-9;

preferably, the enzymolysis time is 1h-2 h;

preferably, after enzymolysis, enzyme is inactivated by boiling water bath for more than 10 min;

preferably, the post-processing comprises: centrifuging in a centrifuge with rotation speed of 10000r/min for 5-20 min, and washing the obtained precipitate with water; the above operations are repeated for more than 2 times.

4. An emulsion sausage according to any one of claims 1 to 3 wherein said colloid mill treatment is carried out at ambient temperature between 18 ℃ and 35 ℃;

preferably, the colloid mill treatment time is 1h-3 h.

5. The emulsifying sausage according to any one of claims 1 to 4, wherein the ultrasonic cell disruption treatment is performed on an ultrasonic cell disruptor;

preferably, the time of the ultrasonic cell disruption treatment is 1h-3 h;

preferably, the power of the ultrasonic cell disruption treatment is 400W-600W;

preferably, the environmental temperature of the ultrasonic cell disruption treatment is 18-35 ℃;

preferably, the ultrasonic cell disruption instrument works for 10s and is intermittently operated for 10s during the ultrasonic cell disruption treatment.

6. The emulsifying sausage according to any one of claims 1 to 5, wherein the temperature of the enzymolysis treatment is 50 ℃ to 70 ℃;

preferably, the pH of the enzymatic treatment is 4-5, preferably 4.8;

preferably, the time of the enzymolysis treatment is 2-4 h;

preferably, the enzymatic treatment is carried out using cellulase; the concentration of the cellulase is 100U/g-500U/g.

7. The emulsifying sausage according to one of claims 1 to 6, wherein the preparation method of the micro-nano cellulose comprises the following steps:

(1) drying mushroom at 50-70 deg.C, cooling, and pulverizing to obtain mushroom powder;

(2) mixing mushroom powder and a solvent according to a mass ratio of 1:10-1:30, performing enzymolysis by using alkaline protease at the temperature of 40-60 ℃, wherein the enzymolysis pH is 8-9, the content of the alkaline protease is 1-2 wt% of a substrate, the enzymolysis time is 1-2 h, performing magnetic stirring for 1-2 h after enzymolysis, and inactivating the enzyme for more than 10min by using a boiling water bath; centrifuging in a centrifuge with rotation speed of 10000r/min for 5min-20min, washing the obtained precipitate with water, and repeating the centrifuging and washing operations for more than 2 times to obtain insoluble dietary fiber of Agaricus campestris;

(3) mixing the mushroom insoluble dietary fiber and a solvent according to the mass ratio of 1:5-1:20, and uniformly stirring by magnetic force at the temperature of 50-70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;

(4) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at 18-35 ℃ for 1-3 h;

(5) treating the liquid treated by the colloid mill for 1h-3h in an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(6) performing enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 to 4 hours under the conditions of 50 to 70 ℃ and pH of 4 to 5, wherein the concentration of the cellulase is 100 to 500U/g;

(7) carrying out rotary evaporation on the liquid treated in the step (4), the step (5) and the step (6), drying in a vacuum drying oven, and crushing to obtain micro-nano cellulose;

wherein, the step (4), the step (5) and the step (6) have no sequence.

8. The emulsifying sausage according to any one of claims 1 to 7, wherein the mass percentage of the nanocellulose in the micro-nanocellulose is 52.85% -70.15%;

preferably, the emulsified sausage comprises the following components in parts by weight:

9. the emulsion sausage according to claim 8, wherein the mass ratio of the micro-nano cellulose to the fat in the emulsion sausage is 1:3-1: 5;

preferably, the flavoring agent comprises the following components in parts by weight: 45-55 parts of salt, 20-23 parts of light soy sauce, 0.8-1.2 parts of cumin powder, 0.7-1.1 parts of white pepper powder, 0.7-1.2 parts of five spice powder and 30-33 parts of cooking wine;

preferably, the flavoring agent further comprises shallot, ginger, garlic, monosodium glutamate and lemon juice;

preferably, the food additive comprises a complex phosphate;

preferably, the antioxidant comprises sodium erythorbate;

preferably, the water is ice water.

10. A method of manufacturing an emulsion sausage as claimed in any one of claims 1 to 9, wherein the method comprises:

respectively mincing fat and lean meat, adding water, chopping, uniformly mixing meat paste and micro-nano cellulose, performing clysis, boiling and cooling to obtain emulsified sausage;

preferably, the chopping comprises a space chopping, a salt chopping and a seasoning chopping performed in sequence.

Technical Field

The invention belongs to the technical field of food processing, and relates to an emulsified sausage and a preparation method thereof.

Background

Modern consumers desire to minimize fat in foods, but the reduced fat can cause defects in product flavor and mouthfeel. Although consumers today are psychologically very conscious of foods with high fat content, they are actually reluctant to accept the reality of a fat-free or simply fat-reduced food product that has a rough mouthfeel. Therefore, even if the fat-less or fat-free food is good for health, it is unsatisfactory for consumers because of its poor color, flavor and taste. How to reduce fat in food and make food have flavor and taste similar to or even identical to those of high-fat food is one of the popular subjects of food industry research. It would be highly desirable to find a product that has the mouthfeel and flavor of fat, but does not produce high calories and high lipids instead of fat.

In recent years, dietary fiber has been widely used in meat products, and has been increasingly used in meat products due to its various functional properties such as water retention, lubricity, ability to reduce cooking loss, texture modification, and neutral flavor. Dietary fibers isolated from various plant sources, fruit, vegetable and cereal fibers have been used in the food industry and have shown good results. The mushroom is an edible mushroom with rich dietary fiber, particularly the content of the dietary fiber in mushroom stems is far higher than that of mushroom caps, and the mushroom is a high-quality dietary fiber nutrition source, but the palatability is poor due to the compact structure of cellulose, and most of mushroom stem resources are wasted, so that the resources are wasted.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide an emulsifying sausage and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

one of the purposes of the invention is to provide an emulsifying sausage, wherein the components of the emulsifying sausage comprise micro-nano cellulose, and the preparation method of the micro-nano cellulose comprises the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment.

In the emulsifying sausage provided by the invention, the micro-nano cellulose is prepared by taking mushroom insoluble dietary fiber as a raw material through the combined action of colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment, so that the high-valued utilization of fiber resources of agricultural and sideline products is realized.

Colloid mill processing, ultrasonic wave cell disruption treatment and enzymolysis treatment's processing order does not have special requirement in the preliminary treatment, if can be for colloid mill processing, ultrasonic wave cell disruption treatment and the enzymolysis treatment that carries on in proper order, colloid mill processing, enzymolysis treatment and the ultrasonic wave cell disruption treatment that carries on in proper order, enzymolysis treatment, colloid mill processing and the ultrasonic wave cell disruption treatment that carries on in proper order, enzymolysis treatment, ultrasonic wave cell disruption treatment and colloid mill processing that carry on in proper order, ultrasonic wave cell disruption treatment, colloid mill processing and enzymolysis treatment that carry on in proper order, ultrasonic wave cell disruption treatment, enzymolysis treatment and colloid mill processing that carry on in proper order. Preferably, the pretreatment comprises enzymolysis, colloid mill treatment and ultrasonic cell disruption treatment which are sequentially carried out, or the pretreatment comprises enzymolysis, ultrasonic cell disruption treatment and colloid mill treatment which are sequentially carried out, and the yield of the nano-cellulose obtained by the two treatment sequences is the highest.

Further, the mushroom is selected from any one or a combination of at least two of shiitake mushroom, straw mushroom, pleurotus cornucopiae, tricholoma matsutake, russula, hericium erinaceus or agaricus bisporus, such as shiitake mushroom and russula, tricholoma matsutake, russula and black pleurotus, flammulina velutipes, tricholoma matsutake, hericium erinaceus and agaricus bisporus, or shiitake mushroom, straw mushroom and agaricus bisporus, preferably shiitake mushroom, more preferably shiitake mushroom stem.

Preferably, the dispersion of mushroom insoluble dietary fibers is prepared by the following method: mixing the mushroom insoluble dietary fiber with a solvent to obtain a dispersion of mushroom insoluble dietary fiber;

in order to obtain a dispersion liquid of the mushroom insoluble dietary fiber with uniform dispersion, the mass ratio of the mushroom insoluble dietary fiber to the solvent is preferably 1:5-1:20, such as 1:6, 1:8, 1:10, 1:14 or 1: 17.

Preferably, the solvent comprises water;

preferably, the temperature of the solvent is 50 ℃ to 70 ℃, such as 55 ℃, 58 ℃, 63 ℃ or 66 ℃ and the like.

Preferably, the mushroom insoluble dietary fiber and the solvent are mixed by stirring, and the stirring is magnetic stirring.

The mushroom insoluble dietary fiber is prepared by the following method:

drying mushroom, cooling, and pulverizing to obtain mushroom powder; dispersing mushroom powder in a solvent for enzymolysis, inactivating enzyme, and performing post-treatment to obtain mushroom insoluble dietary fiber.

In order to obtain the mushroom insoluble dietary fiber with good use effect, preferably, the mushroom is dried at 50-70 deg.C, such as 55 deg.C, 58 deg.C, 63 deg.C or 66 deg.C.

Preferably, the mass ratio of the mushroom powder to the solvent is 1:10-1:30, such as 1:12, 1:18, 1:21, 1:24 or 1: 27.

Preferably, the enzymatic hydrolysis is performed using an alkaline protease, which is present in an amount of 1 wt% to 2 wt%, such as 1.2 wt%, 1.3 wt%, 1.5 wt%, 1.7 wt%, or 1.8 wt%, etc., of the substrate.

Preferably, the temperature of the enzymolysis is 40-60 deg.C, such as 42 deg.C, 45 deg.C, 47 deg.C, 48 deg.C, 50 deg.C, 52 deg.C, 55 deg.C or 57 deg.C.

Preferably, the pH of the enzymatic hydrolysis is 8-9, such as 8.1, 8.2, 8.6, or 8.8, etc.

Preferably, the enzymolysis time is 1h-2h, such as 1.2h, 1.5h, 1.8h or 1.9 h.

Preferably, enzyme deactivation is performed in boiling water bath for more than 10min, such as 12min, 15min, or 20 min.

Preferably, the post-processing comprises: centrifuging at 10000r/min for 5-20 min (such as 6min, 8min, 10min, 12min, 15min or 17 min) to obtain precipitate, and washing with water; the above operations are repeated for more than 2 times, such as 2 times, 3 times or 5 times.

In order to make the mushroom insoluble dietary fiber treated by the colloid mill have the best effect and provide a better treatment basis for the next ultrasonic cell disruption treatment, preferably, the colloid mill treatment is carried out under the condition that the environmental temperature is 18-35 ℃, such as 20 ℃, 22 ℃, 25 ℃, 30 ℃ or 33 ℃, and the like.

Preferably, the colloid mill treatment time is 1h to 3h, such as 1.2h, 1.5h, 1.8h, 2.3h or 2.7 h.

In order to better match the ultrasonic cell disruption treatment and the colloid mill treatment, a better treatment effect is achieved. Preferably, the ultrasonic cell disruption treatment is performed on an ultrasonic cell disruptor;

preferably, the time of the ultrasonic cell disruption treatment is 1h to 3h, such as 1.2h, 1.5h, 1.8h, 2.3h or 2.7 h.

Preferably, the power of the ultrasonic cell disruption treatment is 400W-600W, such as 500W.

Preferably, the temperature of the ultrasonic cell disruption treatment is 18-35 ℃, such as 20 ℃, 25 ℃, 30 ℃ or 32 ℃. As will be appreciated by those skilled in the art, heat is generated during the ultrasonic cell disruption treatment, and therefore, the temperature of the object to be treated is increased during the treatment, and the temperature is higher than the ambient temperature, such as 40-50 ℃.

Preferably, the ultrasonic cell disruption instrument works for 10s and is intermitted for 10s in the process of the ultrasonic cell disruption treatment, and the working time and the intermission time of the ultrasonic cell disruption instrument can be other times, but the treatment effect is better at the moment.

After colloid mill treatment and ultrasonic cell disruption treatment, the enzymolysis treatment can better treat mushroom insoluble dietary fibers into micro-nano cellulose.

Preferably, the temperature of the enzymatic treatment is 50 ℃ to 70 ℃, such as 55 ℃, 58 ℃, 63 ℃ or 66 ℃.

Preferably, the pH of the enzymatic treatment is 4-5, such as 4.2, 4.3, 4.6, 4.8 or 4.9, etc., preferably 4.8.

Preferably, the time of the enzymolysis treatment is 2h-4h, such as 2.3h, 2.5h, 2.8h, 3.2h, 3.5h or 3.8 h.

Preferably, the enzymatic treatment is carried out using cellulase; the concentration of the cellulase is 100U/g-500U/g, such as 120U/g, 200U/g, 230U/g, 260U/g, 300U/g, 350U/g, 420U/g or 480U/g, and the like.

As a preferred technical scheme, the preparation method of the micro-nano cellulose comprises the following steps:

(1) drying mushroom at 50-70 deg.C, cooling, and pulverizing to obtain mushroom powder;

(2) mixing mushroom powder and a solvent according to a mass ratio of 1:10-1:30, performing enzymolysis by using alkaline protease at the temperature of 40-60 ℃, wherein the enzymolysis pH is 8-9, the content of the alkaline protease is 1-2 wt% of a substrate, the enzymolysis time is 1-2 h, performing magnetic stirring for 1-2 h after enzymolysis, and inactivating the enzyme for more than 10min by using a boiling water bath; centrifuging in a centrifuge with rotation speed of 10000r/min for 5min-20min, washing the obtained precipitate with water, and repeating the centrifuging and washing operations for more than 2 times to obtain insoluble dietary fiber of Agaricus campestris;

(3) mixing the mushroom insoluble dietary fiber and a solvent according to the mass ratio of 1:5-1:20, and uniformly stirring by magnetic force at the temperature of 50-70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;

(4) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at 18-35 ℃ for 1-3 h;

(5) treating the liquid treated by the colloid mill for 1h-3h in an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(6) performing enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 to 4 hours under the conditions of 50 to 70 ℃ and pH of 4 to 5, wherein the concentration of the cellulase is 100 to 500U/g;

(7) carrying out rotary evaporation on the liquid treated in the step (4), the step (5) and the step (6), drying in a vacuum drying oven, and crushing to obtain micro-nano cellulose;

wherein, the step (4), the step (5) and the step (6) have no sequence.

The mass percentage of the nano-cellulose in the micro-nano cellulose is 52.85% -70.15%, such as 55%, 58%, 60%, 65%, 68% or 69%. The micro-nano cellulose with the mass percentage content is added into the emulsion sausage to achieve the highest sensory evaluation.

As a preferred scheme, the emulsified sausage comprises the following components by mass:

350-450 parts of fat, such as 360 parts, 380 parts, 400 parts or 420 parts;

1500-1700 parts of lean meat, such as 1550 parts, 1580 parts, 1600 parts or 1650 parts and the like;

90-110 parts of micro-nano cellulose, such as 95 parts, 100 parts or 105 parts;

180-220 parts of starch, such as 190 parts, 195 parts, 200 parts, 210 parts or 215 parts;

45-55 parts of soybean protein, such as 48 parts, 50 parts or 52 parts;

9-12 parts of composite colloid, such as 10 parts or 11 parts;

135 portions of water and 145 portions of water, such as 136 portions, 138 portions, 140 portions or 142 portions;

35-45 parts of sugar, such as 36 parts, 38 parts or 42 parts, and the like, wherein the sugar can be white sugar and/or brown sugar, and the like, and can also be sugar in other forms;

98-115 parts of flavoring agent, such as 100 parts, 105 parts, 108 parts or 110 parts;

5-7 parts of food additives, such as 5.5 parts, 6.0 parts or 6.5 parts;

1.5-2.5 parts of antioxidant, such as 1.8 parts, 2.0 parts or 2.2 parts and the like.

The mass ratio of the micro-nano cellulose in the emulsified sausage to the fat is 1:3-1:5, such as 1:4, and the emulsified sausage has a good taste in the range of the ratio.

Preferably, the flavoring agent comprises the following components in parts by weight: 45-55 parts, 48 parts, 50 parts or 53 parts of salt and the like, 20-23 parts, such as 21 parts or 22 parts of light soy sauce, 0.8-1.2 parts, such as 0.9 part or 1.1 parts of cumin powder, 0.7-1.1 parts, such as 0.8 part, 0.9 part or 1.0 part of white pepper powder, 0.7-1.2 parts, such as 0.8 part, 0.9 part or 1.0 part of five spice powder and the like, and 30-33 parts, such as 31 parts or 32 parts of cooking wine.

Preferably, the flavoring agent further comprises shallot, ginger, garlic, monosodium glutamate, and lemon juice.

Preferably, the food additive comprises a complex phosphate.

Preferably, the antioxidant comprises sodium erythorbate;

preferably, the water is ice water.

Another object of the present invention is to provide a method for preparing an emulsion sausage, the method comprising:

respectively mincing fat and lean meat, adding water, chopping, uniformly mixing meat paste and micro-nano cellulose, performing clysis, boiling and cooling to obtain emulsified sausage;

preferably, the chopping comprises a space chopping, a salt chopping and a seasoning chopping performed in sequence.

The recitation of numerical ranges herein includes not only the above-recited numerical values, but also any numerical values between non-recited numerical ranges, and is not intended to be exhaustive or to limit the invention to the precise numerical values encompassed within the range for brevity and clarity.

Compared with the prior art, the invention has the beneficial effects that:

according to the emulsifying sausage provided by the invention, the micro-nano cellulose obtained by combined treatment of colloid milling, ultrasonic cell disruption and enzymolysis is used for the first time, so that higher sensory evaluation is obtained, and high-valued utilization of fiber resources of agricultural and sideline products is realized;

the emulsifying sausage provided by the invention provides a research foundation for adding the micro-nano cellulose into the emulsifying sausage;

the preparation method of the emulsified sausage provided by the invention is simple and is suitable for popularization and application.

Detailed Description

The technical solution of the present invention is further explained by the following embodiments.

Example 1

A mushroom insoluble dietary fiber is prepared by the following steps:

(1) drying the shiitake mushroom stem pieces at 60 ℃, cooling and crushing to obtain shiitake mushroom stem powder;

(2) mixing Lentinus Edodes stem powder and solvent at a mass ratio of 1:20, adding alkaline protease at 50 deg.C and pH of 8.5, the alkaline protease content is 1.5 wt% of substrate, magnetically stirring for 1.5h, and inactivating enzyme in boiling water bath for 10 min; centrifuging for 15min in a centrifuge of 10000r/min, washing the precipitate with water, and centrifuging and washing for 2 times to obtain insoluble dietary fiber of Agaricus campestris.

An emulsified sausage, its preparation method comprises: mixing insoluble dietary fiber of Agaricus campestris with fresh pork (such as fat meat: lean meat: 1:4) at a weight ratio of fat meat to insoluble dietary fiber of Agaricus campestris of 4: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.

The formula of the emulsified sausage is as follows:

100g of mushroom insoluble dietary fiber, 2000g of fresh pork (fat: lean meat: 1:4), 40g of white sugar, 50g of salt, 21g of light soy sauce, 1g of cumin powder, 1g of white pepper powder, 1g of five spice powder, 200g of starch, 31g of cooking wine, 11g of composite colloid, 50g of soybean protein, 6g of composite phosphate, 142g of ice water, 2g of sodium erythorbate, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.

Example 2

A mushroom insoluble dietary fiber is prepared by the following steps:

(1) drying the shiitake mushroom pieces at 50 ℃, cooling and crushing to obtain shiitake mushroom powder;

(2) mixing the straw mushroom powder and a solvent according to a mass ratio of 1:30, adding alkaline protease at 40 ℃ and pH of 9, wherein the content of the alkaline protease is 1 wt% of a substrate, magnetically stirring for 1h, and inactivating the enzyme in a boiling water bath for 15 min; centrifuging for 5min in a centrifuge of 10000r/min, washing the precipitate with water, and centrifuging and washing for 2 times to obtain insoluble dietary fiber of Agaricus campestris.

An emulsified sausage prepared by the method of example 1, except that the insoluble dietary fiber of mushroom prepared in example 1 was replaced with the insoluble dietary fiber of mushroom prepared in this example.

Example 3

A mushroom insoluble dietary fiber is prepared by the following steps:

(1) drying the minced Tricholoma matsutake at 70 deg.C, cooling, and pulverizing to obtain Tricholoma matsutake powder;

(2) mixing Tricholoma matsutake powder and solvent at a mass ratio of 1:10, adding alkaline protease at 60 deg.C and pH of 8, magnetically stirring for 2 hr, and inactivating enzyme in boiling water bath for 20 min; centrifuging in a centrifuge of 10000r/min for 20min, washing the precipitate with water, and centrifuging and washing for 3 times to obtain insoluble dietary fiber of Agaricus campestris.

An emulsified sausage prepared by the method of example 1, except that the insoluble dietary fiber of mushroom prepared in example 1 was replaced with the insoluble dietary fiber of mushroom prepared in this example.

The mushroom of example 2 or 3 may be any one of or a combination of at least two of shiitake mushroom, volvariella volvacea, pleurotus cornucopiae, pleurotus ostreatus, flammulina velutipes, tricholoma matsutake, hericium erinaceus, and agaricus bisporus, such as shiitake mushroom and russula lentinus, pleurotus cornucopiae and tricholoma matsutake, russula lentinulata, hericium erinaceus and agaricus bisporus, tricholoma matsutake, russula mangosteen and black pleurotus ostreatus, flammulina velutipes, tricholoma matsutake, hericium erinaceus and agaricus bisporus.

Example 4

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 2 h;

(3) treating the liquid treated by the colloid mill for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;

(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage, its preparation method comprises: mixing the micro-nano cellulose with fresh pork (such as fat meat: lean meat: 1:4) at a mass ratio of 4: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.

The formula of the emulsified sausage is as follows:

100g of micro-nano cellulose, 2000g of fresh pork (fat: lean meat: 1:4), 40g of white sugar, 50g of salt, 21g of light soy sauce, 1g of cumin powder, 1g of white pepper powder, 1g of five spice powder, 200g of starch, 31g of cooking wine, 11g of composite colloid, 50g of soybean protein, 6g of composite phosphate, 142g of ice water, 2g of sodium erythorbate, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.

Example 5

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in the example 2 with a solvent according to a mass ratio of 1:5, and uniformly stirring the mixture by magnetic force at 70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;

(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 18 ℃ for 3 h;

(3) treating the liquid treated by the colloid mill with an ultrasonic cell disruptor for 3h at the ambient temperature of 18 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 1h at the temperature of 50 ℃ and under the condition that the pH value is 5;

(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage, its preparation method comprises: mixing the micro-nano cellulose with fresh pork, wherein the mass ratio of fat to the micro-nano cellulose is 5: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.

The formula of the emulsified sausage is as follows:

110g of micro-nano cellulose, 2000g of fresh pork (fat 550g and lean meat 1450g), 35g of white sugar, 55g of salt, 20g of light soy sauce, 1.2g of cumin powder, 0.7g of white pepper powder, 1.2g of five spice powder, 220g of starch, 30g of cooking wine, 12g of composite colloid, 45g of soybean protein, 7g of composite phosphate, 145g of ice water, 1.5g of sodium erythorbate, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.

Example 6

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 3 with a solvent according to a mass ratio of 1:20, and uniformly stirring by magnetic force at 50 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) colloid milling the insoluble dietary fiber dispersion of Agaricus campestris at 35 deg.C for 1 hr;

(3) treating the liquid treated by the colloid mill for 1h by using an ultrasonic cell disruptor at the temperature of 35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 1h at the temperature of 70 ℃ and under the condition that the pH value is 4;

(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage, its preparation method comprises: mixing the micro-nano cellulose with fresh pork, wherein the mass ratio of fat to the micro-nano cellulose is 3: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.

The formula of the emulsified sausage is as follows:

90g of micro-nano cellulose, 2000g of fresh pork (fat 270g and lean meat 1730g), 45g of white sugar, 45g of salt, 23g of light soy sauce, 0.8g of cumin powder, 1.1g of white pepper powder, 0.7g of five spice powder, 180g of starch, 33g of cooking wine, 9g of composite colloid, 55g of soybean protein, 5g of composite phosphate, 135g of ice water, 2.5g of sodium erythorbate, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.

Example 7

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 2 h;

(3) performing enzymolysis treatment on the liquid after colloid milling for 2h under the conditions of 60 ℃ and pH of 4.8;

(4) treating the liquid after enzymolysis for 2h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(5) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.

Example 8

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 2 hours at 60 ℃ and pH of 4.8 with cellulase;

(3) carrying out colloid mill treatment on the liquid after enzymolysis at the ambient temperature of 25 ℃ for 2 h;

(4) treating the liquid treated by the colloid mill for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(5) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.

Example 9

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 2 hours at 60 ℃ and pH of 4.8 with cellulase;

(3) treating the liquid after enzymolysis for 2h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(4) carrying out colloid mill treatment on the liquid obtained in the step (3) at the ambient temperature of 25 ℃ for 2 h;

(5) and (3) drying and crushing the liquid treated by the colloid mill in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.

Example 10

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(4) processing the mushroom insoluble dietary fiber dispersion liquid for 2h by an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(2) carrying out cellulase enzymolysis treatment on the liquid obtained in the step (2) for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;

(3) carrying out colloid mill treatment on the liquid after enzymolysis at 18-35 ℃ for 2 h;

(5) and (3) drying and crushing the liquid treated by the colloid mill in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.

Example 11

A preparation method of micro-nano cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) processing the mushroom insoluble dietary fiber dispersion liquid for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(3) carrying out colloid mill treatment on the liquid obtained in the step (2) at the ambient temperature of 25 ℃ for 2 h;

(4) carrying out cellulase enzymolysis treatment on the liquid obtained in the step (3) for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;

(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.

Comparative example 1

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 6 h;

(3) and (3) performing rotary evaporation on the liquid treated by the colloid mill, drying in a vacuum drying oven, and crushing to obtain the lentinus edodes stem cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Comparative example 2

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) processing the mushroom insoluble dietary fiber dispersion liquid for 6h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(3) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Comparative example 3

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 6h at 60 ℃ and pH of 4.8 with cellulase;

(3) and (3) drying the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation, and crushing to obtain the lentinus edodes stem cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Comparative example 4

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 3 h;

(3) treating the liquid treated by the colloid mill for 3 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;

(4) and (3) drying the treated liquid in a vacuum drying oven after rotary evaporation, and crushing to obtain the lentinus edodes stem cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Comparative example 5

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 3h at 60 ℃ and pH of 4.8 with cellulase;

(2) carrying out colloid mill treatment on the liquid after the enzymolysis treatment at the ambient temperature of 25 ℃ for 3 h;

(4) and (3) performing rotary evaporation on the liquid treated by the colloid mill, drying in a vacuum drying oven, and crushing to obtain the lentinus edodes stem cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Comparative example 6

A preparation method of lentinus edodes stem cellulose comprises the following steps:

(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;

(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 3h at 60 ℃ and pH of 4.8 with cellulase;

(3) treating the liquid after enzymolysis at 25 deg.C for 3h with an ultrasonic cell disruptor, wherein the ultrasonic cell disruptor is operated for 10s and the interval is 10 s;

(4) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.

An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.

Calculating the yield of the nanocellulose in the micro-nano cellulose or the lentinus edodes stem cellulose obtained in the examples 1-11 and the comparative examples 1-6, and carrying out water and oil retention determination and sensory evaluation on the nanocellulose or the lentinus edodes stem cellulose, wherein,

the calculation method of the yield of the nano-cellulose is as follows:

preparing cellulose into 0.1% -0.2% fiber suspension, stirring uniformly, setting 4500rpm, and centrifuging for 20 min. Wherein, in the supernatant, the precipitate is dried and weighed, and the yield of the nano-cellulose is (absolute dry mass before centrifugation-absolute dry mass of the precipitate)/absolute dry mass before centrifugation.

As shown in table 1 below, it can be seen from table 1 that the yield of the nanocellulose in examples 4 to 11 is significantly better than the yield of the nanocellulose in examples 1 to 3 and comparative examples 1 to 6, and the yield of the nanocellulose in the nanocellulose prepared in examples 8 and 9 is the highest, and compared with the combination of any two of the colloid mill treatment, the ultrasonic cell disruption treatment and the enzymolysis treatment, the combination of the ultrasonic cell disruption treatment and the enzymolysis treatment, and the yield of the nanocellulose in the prepared nanocellulose by using the three treatment methods simultaneously is the highest. Therefore, the introduction of the ultrasonic cell disruption treatment can greatly improve the yield of the nano-cellulose, and the yield of the nano-cellulose is higher compared with other treatment sequences by performing the enzymolysis treatment and then performing the other two treatments (colloid mill treatment and ultrasonic cell disruption treatment).

TABLE 1 yield of nanocellulose for different examples and comparative examples

The method for measuring water and oil retention is as follows:

measurement of water holding capacity: accurately weighing 1.0g of dry sample, placing the dry sample in a 50mL centrifuge tube, adding 25mL of distilled water, shaking uniformly, placing the dry sample at a constant temperature of 37 ℃ for 12h, centrifuging the dry sample at 4000r/min for 15min, removing supernatant, weighing the mass of residue, and expressing the mass of water absorbed by each gram of dry sample as WHC (g/g) ═ m (m/g)₁-m₀) (ii)/m, wherein m is the dry sample mass/g; m is₀In the form of centrifugal tubesMass/g; m is₁Wet samples and centrifuge tube mass/g.

Measurement of oil retention: accurately weighing 1.0g of dry sample, placing in a 50mL centrifuge tube, adding 25mL of corn germ oil, shaking, standing at 37 deg.C for 2h, centrifuging at 4000r/min for 15min, discarding supernatant, and weighing residue, wherein OHC (g/g) ═ m (m/g)₁-m₀) M, wherein m is the mass of a dried sample/g; m is₀Mass/g of centrifuge tube; m is₁Wet samples after centrifugation and centrifuge tube mass/g.

The results are shown in the following table 2, and it can be seen from the table that the water retention and oil retention of the micro-nano cellulose obtained in examples 4 to 11 are significantly better than those of the lentinus edodes stem cellulose obtained in comparative examples 1 to 6.

TABLE 2 Water and oil holding Properties of micro-nano cellulose or Lentinus edodes stem cellulose obtained by different treatments

The sensory properties of the emulsified sausages prepared in examples 1 to 11 and comparative examples 1 to 6 were evaluated by sensory evaluation using texture, color, smell and taste as evaluation indexes, wherein the texture, color, smell and taste each account for 30%, 20%, 25% and 25%, according to the sensory requirements of SB/T10279-2017, namely smoked and cooked sausage, and the evaluation criteria are shown in Table 3. The evaluation people consist of 20 classmates with sausage sensory evaluation experience.

TABLE 3 emulsion gut sensory evaluation scoring criteria

Sensory evaluation results are shown in table 4 below, and it can be seen from table 4 that the sensory evaluation scores of the emulsion sausages prepared from the micro-nanofibers obtained in examples 4 to 11 are significantly improved compared with the sensory evaluation scores of the emulsion sausages prepared from the products obtained in examples 1 to 3 and comparative examples 1 to 6.

Table 4 emulsion gut sensory evaluation scores

The applicant declares that the above description is only a specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and it should be understood by those skilled in the art that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are within the scope and disclosure of the present invention.