阅读说明：本技术 一种熏煮香肠抗氧化固色缓释剂制备方法 (Preparation method of antioxidant color fixing sustained-release agent for smoked and cooked sausage ) 是由 张建梅 孙晓红 侯世松 王迎迎 李洋 朱希敏 李丹阳 刘海涛 于 2020-12-28 设计创作，主要内容包括：本发明公开了一种熏煮香肠抗氧化固色缓释剂制备方法,属于食品添加剂领域,现提出如下方案,准备以下重量份的原料：乳清蛋白粉6-10份、麦芽糊精7-11份、维生素E10-18份、去离子水60-100份、葡糖氧化酶0.5-2份、柠檬酸1-4份、乳酸钙0.5-1.2份、没食子粉0.01-0.2份、麦麸1-4份、维生素E10-18份、大豆蛋白多肽5-10份、黄原胶2-3份、卵磷脂5-15份、环状糊精4-6份、迷迭香提取物8-10份；将上述重量份的去离子水、乳清蛋白粉、维生素E和麦芽糊精溶解成混合液。本发明延长了抗氧化时间,使得肉制品拥有更长的货架期和稳定的色泽,工艺先进,造价低廉,操作简便。(The invention discloses a preparation method of an antioxidant color fixing slow-release agent for smoked and cooked sausages, which belongs to the field of food additives, and the following scheme is proposed, wherein the following raw materials in parts by weight are prepared: 6-10 parts of whey protein powder, 7-11 parts of maltodextrin, 10-18 parts of vitamin E, 60-100 parts of deionized water, 0.5-2 parts of glucose oxidase, 1-4 parts of citric acid, 0.5-1.2 parts of calcium lactate, 0.01-0.2 part of nutgall powder, 1-4 parts of wheat bran, 10-18 parts of vitamin E, 5-10 parts of soybean protein polypeptide, 2-3 parts of xanthan gum, 5-15 parts of lecithin, 4-6 parts of cyclodextrin and 8-10 parts of rosemary extract; and dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution. The invention prolongs the anti-oxidation time, so that the meat product has longer shelf life and stable color, the process is advanced, the manufacturing cost is low, and the operation is simple and convenient.)

1. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized by comprising the following steps;

s1, preparing the following raw materials in parts by weight: 6-10 parts of whey protein powder, 7-11 parts of maltodextrin, 10-18 parts of vitamin E, 60-100 parts of deionized water, 0.5-2 parts of glucose oxidase, 1-4 parts of citric acid, 0.5-1.2 parts of calcium lactate, 0.01-0.2 part of nutgall powder, 1-4 parts of wheat bran, 10-18 parts of vitamin E, 5-10 parts of soybean protein polypeptide, 2-3 parts of xanthan gum, 5-15 parts of lecithin, 4-6 parts of cyclodextrin and 8-10 parts of rosemary extract;

s2, dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution, and magnetically stirring the mixed solution for 90min at the temperature of between 40 and 60 ℃ to obtain an emulsion; dispersing the emulsion for 5-10min at the rotating speed of 2000-;

s3, stirring and dissolving the citric acid and the nutgall powder in parts by weight, heating to 40 ℃ after stirring and dissolving, and stirring and reacting for 1h to obtain a mixture B;

s4, adding the mixture A, glucose oxidase, calcium lactate, wheat bran, soybean protein polypeptide, xanthan gum, lecithin, cyclodextrin and rosemary extract into the mixture B in the S3, placing the mixture into a mixing tank, mixing, standing and purifying to obtain the color fixing slow release agent.

2. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that in S1, the following raw materials, by weight, are prepared, whey protein powder 7-9 parts, maltodextrin 8-10 parts, vitamin E12-14 parts, deionized water 90-95 parts, glucose oxidase 1-2 parts, citric acid 1.5-3 parts, calcium lactate 1-1.2 parts, nutgall powder 0.1-0.15 part, wheat bran 2-4 parts, vitamin E12-16 parts, soybean protein polypeptide 6-9 parts, xanthan gum 2.6-2.8 parts, lecithin 10-13 parts, cyclodextrin 4-5 parts, and rosemary extract 9-10 parts.

3. The preparation method of the antioxidant color fixing slow release agent for the smoked and cooked sausage is characterized in that in S1, the following raw materials, by weight, are prepared, including 8 parts of whey protein powder, 9 parts of maltodextrin, 13 parts of vitamin E, 92 parts of deionized water, 2 parts of glucose oxidase, 2 parts of citric acid, 1.2 parts of calcium lactate, 0.1 part of nutgall powder, 3 parts of wheat bran, 14 parts of vitamin E, 8 parts of soybean protein polypeptide, 2.8 parts of xanthan gum, 12 parts of lecithin, 5 parts of cyclodextrin and 9 parts of rosemary extract.

4. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that rosemary extract in S1 is obtained by drying, crushing, leaching, filtering, concentrating stems and leaves of rosemary, adding cyclodextrin into concentrated solution, uniformly mixing, and performing spray drying.

5. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that a proper amount of deionized water and citric acid are added into nutgall powder in S1 to obtain an antioxidant dissolved solution, and the antioxidant dissolved solution is added to food by a spraying method.

6. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that in S1, a wet xanthan gum material is crushed and dried to a solid content of more than 90%, then a dry xanthan gum material is crushed by an airflow crusher and sieved by a sieve of 80-100 meshes, and a high-quality xanthan gum finished product with ash content of less than 5% and 100 ℃ high-temperature resistance is obtained.

7. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that S2 is characterized in that deionized water, whey protein powder, vitamin E and maltodextrin in parts by weight are dissolved into a mixed solution, and the mixed solution is magnetically stirred for 90min at 50 ℃ to obtain an emulsion; and dispersing the emulsion for 8min at a rotating speed of 3000r/min by using a high-speed disperser to obtain a mixture A.

8. A preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausages is characterized in that a mixing tank in S2 adopts a stainless steel container.

Technical Field

The invention relates to the technical field of food additives, in particular to a preparation method of an antioxidant color fixing sustained-release agent for smoked and cooked sausages.

Background

Sausage is a long cylindrical tubular food made by mincing animal meat into strips and filling into sausage casing, and is prepared by using very old food production and meat preservation techniques. The sausage is prepared by filling small sausage casings (also with large sausage casings) of pigs or sheep with seasoned meat materials and drying. The fumigated sausage is smoked by cypress branches and fruit trees, the process index of each stage is strictly controlled to be 6/4 of lean meat/fat meat ratio, the fumigated sausage is made of front pork of pigs, ingredients are exquisite, the temperature and humidity of the smoke roasting are strictly controlled, the fumigated sausage has a strong and unique fragrance, is spicy and outstanding, enables people to have endless aftertastes, and is a good product for daily life and holidays.

Food antioxidants are food additives that prevent or retard the oxidative deterioration of food, improve the stability of food, and prolong shelf life. The oxidation not only can deteriorate the oil in the food, but also can discolor, discolor and destroy vitamins and the like of the food, thereby reducing the sensory quality and the nutritional value of the food, and even generating harmful substances to cause food poisoning.

At present, the antioxidant is not widely used in China, only has some applications in the introduced food manufacturing technology, but is basically a single antioxidant, and most of the traditional foods in China are not added with the antioxidant, so that the shelf life of the foods is short, the storage time and the taste of the fumigated sausage are reduced, the problems of fading, discoloration, vitamin damage and the like of the fumigated sausage are caused, and the nutritional value of the fumigated sausage is reduced.

Therefore, the invention provides a preparation method of an antioxidant color fixing slow-release agent for smoked and cooked sausages.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a preparation method of an antioxidant color fixing slow-release agent for smoked and cooked sausages.

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

a preparation method of an antioxidant color fixing sustained release agent for smoked and cooked sausage comprises the following steps;

s1, preparing the following raw materials in parts by weight: 6-10 parts of whey protein powder, 7-11 parts of maltodextrin, 10-18 parts of vitamin E, 60-100 parts of deionized water, 0.5-2 parts of glucose oxidase, 1-4 parts of citric acid, 0.5-1.2 parts of calcium lactate, 0.01-0.2 part of nutgall powder, 1-4 parts of wheat bran, 10-18 parts of vitamin E, 5-10 parts of soybean protein polypeptide, 2-3 parts of xanthan gum, 5-15 parts of lecithin, 4-6 parts of cyclodextrin and 8-10 parts of rosemary extract;

s2, dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution, and magnetically stirring the mixed solution for 90min at the temperature of between 40 and 60 ℃ to obtain an emulsion; dispersing the emulsion for 5-10min at the rotating speed of 2000-;

s3, stirring and dissolving the citric acid and the nutgall powder in parts by weight, heating to 40 ℃ after stirring and dissolving, and stirring and reacting for 1h to obtain a mixture B;

s4, adding the mixture A, glucose oxidase, calcium lactate, wheat bran, soybean protein polypeptide, xanthan gum, lecithin, cyclodextrin and rosemary extract into the mixture B in the S3, placing the mixture into a mixing tank, mixing, standing and purifying to obtain the color fixing slow release agent.

Preferably, in the S1, the raw materials include, by weight, 7-9 parts of whey protein powder, 8-10 parts of maltodextrin, 12-14 parts of vitamin E, 90-95 parts of deionized water, 1-2 parts of glucose oxidase, 1.5-3 parts of citric acid, 1-1.2 parts of calcium lactate, 0.1-0.15 part of nutgall powder, 2-4 parts of wheat bran, 12-16 parts of vitamin E, 6-9 parts of soybean protein polypeptide, 2.6-2.8 parts of xanthan gum, 10-13 parts of lecithin, 4-5 parts of cyclodextrin and 9-10 parts of rosemary extract.

Preferably, in S1, the raw materials include, by weight, 8 parts of whey protein powder, 9 parts of maltodextrin, 13 parts of vitamin E, 92 parts of deionized water, 2 parts of glucose oxidase, 2 parts of citric acid, 1.2 parts of calcium lactate, 0.1 part of nutgall powder, 3 parts of wheat bran, 14 parts of vitamin E, 8 parts of soy protein polypeptide, 2.8 parts of xanthan gum, 12 parts of lecithin, 5 parts of cyclodextrin, and 9 parts of rosemary extract.

Preferably, the rosemary extract in S1 is obtained by drying, pulverizing, leaching, filtering, concentrating, adding cyclodextrin into the concentrated solution, mixing, and spray drying.

Preferably, a proper amount of deionized water and citric acid are added into the nutgall powder in the S1 to obtain an antioxidant dissolved solution, and the antioxidant dissolved solution is added to the food by a spraying method.

Preferably, in the step S1, the wet xanthan gum is pulverized and dried to a solid content of more than 90%, and then the dry xanthan gum is pulverized by an air flow pulverizer and sieved with a 80-100 mesh sieve to obtain a high-quality xanthan gum product with an ash content of less than 5% and 100 ℃ high temperature resistance.

Preferably, in the step S2, the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight are dissolved into a mixed solution, and the mixed solution is magnetically stirred for 90min at 50 ℃ to obtain an emulsion; and dispersing the emulsion for 8min at a rotating speed of 3000r/min by using a high-speed disperser to obtain a mixture A.

Preferably, the mixing tank in S2 is a stainless steel container.

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

the antioxidant color fixing slow-release agent prepared by the technical scheme can prevent or delay oxidative deterioration of the fumigated sausage, improve the stability of the fumigated sausage, prolong the storage time, avoid fading, discoloring and vitamin damage of the fumigated sausage, and improve the sensory quality and the nutritional value of the fumigated sausage.

According to the invention, rosemary is added, the rosemary has oxidation resistance, the brain development of a human body can be effectively promoted, the maintenance of the human nervous system is very helpful, the xanthan gum enables the viscosity of the solution to be immediately recovered, the characteristic endows the sausage with good taste, the oxidation resistance time is prolonged, the meat product has longer shelf life and stable color, the process is advanced, the manufacturing cost is low, and the operation is simple and convenient.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.

Example one

The invention provides a preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausage, which comprises the following steps;

s1, preparing the following raw materials in parts by weight: 6 parts of whey protein powder, 7 parts of maltodextrin, 10 parts of vitamin E, 60 parts of deionized water, 0.5 part of glucose oxidase, 1 part of citric acid, 0.5 part of calcium lactate, 0.01 part of nutgall powder, 1 part of wheat bran, 10 parts of vitamin E, 5 parts of soybean protein polypeptide, 2 parts of xanthan gum, 5 parts of lecithin, 4 parts of cyclodextrin and 8 parts of rosemary extract;

s2, dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution, and magnetically stirring the mixed solution for 90min at the temperature of between 40 and 60 ℃ to obtain an emulsion; dispersing the emulsion for 5-10min at the rotating speed of 2000-;

s3, stirring and dissolving the citric acid and the nutgall powder in parts by weight, heating to 40 ℃ after stirring and dissolving, and stirring and reacting for 1h to obtain a mixture B;

s4, adding the mixture A, glucose oxidase, calcium lactate, wheat bran, soybean protein polypeptide, xanthan gum, lecithin, cyclodextrin and rosemary extract into the mixture B in the S3, placing the mixture into a mixing tank, mixing, standing and purifying to obtain the color fixing slow release agent.

Example two

The invention provides a preparation method of an antioxidant color fixing slow release agent for smoked and cooked sausage, which comprises the following steps;

s1, preparing the following raw materials, by weight, 8 parts of whey protein powder, 9 parts of maltodextrin, 13 parts of vitamin E, 92 parts of deionized water, 2 parts of glucose oxidase, 2 parts of citric acid, 1.2 parts of calcium lactate, 0.1 part of nutgall powder, 3 parts of wheat bran, 14 parts of vitamin E, 8 parts of soybean protein polypeptide, 2.8 parts of xanthan gum, 12 parts of lecithin, 5 parts of cyclodextrin and 9 parts of rosemary extract.

S2, dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution, and magnetically stirring the mixed solution for 90min at the temperature of between 40 and 60 ℃ to obtain an emulsion; dispersing the emulsion for 5-10min at the rotating speed of 2000-;

s3, stirring and dissolving the citric acid and the nutgall powder in parts by weight, heating to 40 ℃ after stirring and dissolving, and stirring and reacting for 1h to obtain a mixture B;

s4, adding the mixture A, glucose oxidase, calcium lactate, wheat bran, soybean protein polypeptide, xanthan gum, lecithin, cyclodextrin and rosemary extract into the mixture B in the S3, placing the mixture into a mixing tank, mixing, standing and purifying to obtain the color fixing slow release agent.

EXAMPLE III

2. The invention provides the following steps;

s1, 10 parts of whey protein powder, 11 parts of maltodextrin, 18 parts of vitamin E, 100 parts of deionized water, 2 parts of glucose oxidase, 4 parts of citric acid, 1.2 parts of calcium lactate, 0.2 part of nutgall powder, 4 parts of wheat bran, 18 parts of vitamin E, 10 parts of soybean protein polypeptide, 3 parts of xanthan gum, 15 parts of lecithin, 6 parts of cyclodextrin and 10 parts of rosemary extract;

s2, dissolving the deionized water, the whey protein powder, the vitamin E and the maltodextrin in parts by weight into a mixed solution, and magnetically stirring the mixed solution for 90min at the temperature of between 40 and 60 ℃ to obtain an emulsion; dispersing the emulsion for 5-10min at the rotating speed of 2000-;

s3, stirring and dissolving the citric acid and the nutgall powder in parts by weight, heating to 40 ℃ after stirring and dissolving, and stirring and reacting for 1h to obtain a mixture B;

s4, adding the mixture A, glucose oxidase, calcium lactate, wheat bran, soybean protein polypeptide, xanthan gum, lecithin, cyclodextrin and rosemary extract into the mixture B in the S3, placing the mixture into a mixing tank, mixing, standing and purifying to obtain the color fixing slow release agent.

The antioxidant color fixing slow release agent provided in the first to third embodiments of the invention is respectively added into the sausage, and the change of the sausage color redness value (da) is observed after the sausage is placed for a period of time, and the test results are as follows:

the determination results show that: the antioxidant color fixing slow-release agent prepared by the technical scheme can prevent or delay oxidative deterioration of the fumigated sausage, improve the stability of the fumigated sausage, prolong the storage time, avoid fading, discoloring and vitamin damage of the fumigated sausage, and improve the sensory quality and the nutritional value of the fumigated sausage.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.