Abstract: The kefir fermented tea flavor sausages was developed by using inulin, soybean, green tea extract and kefir as the fermentation agent. The formula of the product was studied by texture analyzer combined with sensory evaluation. And the optimal fermentation conditions of the product were determined by orthogonal test on the basis of single factor test with sensory score as evaluation index. The optimal formula of the product was: 56% lean pork, 10% fat, 10% inulin, 9% soybean fibroin, 15% tea extract, 2% salt, 0.4% sugar, 0.5% glucose, 0.01% monosodium glutamate, 0.2% five spices powder and 0.002% nitrite. The optimal fermentation conditions were: 0.4% starter, 30 ℃ and 27 h. Overall, it is feasible to produce fermented sausage by using a small amount of inulin and soybean fibroin instead of fat meat and lean meat; and by adding a small amount of tea extract and kefir as fermentation agent. Under this condition, the product has uniform color, harmonious tea flavor and fermented aroma, smooth taste and tightly texture.
杜静芳, 缪璐欢,白凤翎,等.西式发酵香肠中乳酸菌菌相构成及其作用与功能研究进展[J].食品与发酵工业,2016,42(2):275-276.DU J F,MIAO L H,BAI F L,et al.Advanced on the composition and function of lactic acid bacteria in western fermented sausage[J].Food and Fermentation Industries,2016,42(2):275-276.
冉春霞, 陈光静.我国传统发酵肉制品中生物胺的研究进展[J].食品与发酵工业,2017,43(3):285-286.RAN C X,CHEN G J.Research progress of biogenic amines in Chinese traditional fermented meat products[J].Food and Fermentation Industries,2017,43(3):285-286.
张灿, 张康逸,朱笑鹏,等.菊粉对饼干品质及消化特性的影响[J].现代食品科技,2020,36(2):1-6.ZHANG C,ZHANG K Y,ZHU X P,et al.Effect of inulin on the quality and digestibility of biscuit[J].Modern Food Science and Technology,2020,36(2):1-6.
赵孟良, 任延靖.菊粉及其调节宿主肠道菌群机制的研究进展[J].食品与发酵工业,2020,46(7):271-272.ZHAO M L,REN Y J.Research progress of inulin and its mechanism in regulating host intestinal flora[J].Food and Fermentation Industrie,2020,46(7):271-272.
LOMAX A R,CHEUNG L V,NOAKES P S,et al.Inulin-type β2-1 fructans have some effect on the antibody response to seasonal influenza vaccination in healthy middle-aged humans[J].Frontiers in Immunology,2015,6.DOI:10.3389/fimmu.2015.00490.
张春红, 黄建,霍军生.菊粉的特性及在特殊医学用途配方食品中的应用前景[J].中国酿造,2017(1):19-23.ZHANG C H,HUANG J,HUO J S.Characteristics of inulin and its application prospect in foods for special medical purpose[J].China Brewing,2017(1):19-23.
王雅卉, 邢霁云,徐婧婷,等.拉丝蛋白的组织结构特征及功能特性[J].食品科技,2016,41(12):25-30.WANG Y H,XING J Y,XU J T,et al.Structural characteristics and functional properties of fiber textural soy protein[J].Food Science and Technology,2016,41(12):25-30.
齐新美. 大豆拉丝蛋白素食研究[J].中国调味品,2016,41(7):113-114.QI X M.Study on drawing soybean vegetarian diet[J].China Condiment,2016,41(7):113-114.
陈树俊, 郑婕.响应面优化开菲尔粒发酵复合果蔬汁工艺及体外消化特性分析[J].食品研究与开发,2020,41(3):150-151.CHEN S J,ZHENG J.Optimization of compound fruit and vegetable juice fermentation with Kefir grain by response surface and analysis of digestion characteristics in vitro[J].Food Research and Development,2020,41(3):150-151.
FIORDA F A,DE MELO PEREIRA G V,THOMAZ-SOCCOL V,et al.Microbiological,biochemical,and functional aspects of sugary kefir fermentation-a review[J].Food Microbiology,2017,66:86-95.
何雪畅, 张爽,臧鹏雯,等.开菲尔菌群的益生功效及其在发酵食品中的应用进展[J].食品工业,2016,37(10):220-223.HE X C,ZHANG S,ZANG P W,et al.The probiotic function of Kefir and its application progress in fermented food[J].Food industry,2016,37(10):220-223.
黄露, 郇延军.抗氧化型发酵剂对香肠发酵过程中脂肪氧化的影响[J].食品与发酵工业,2016,42(2):38-44.HUANG L,HUAN Y J.Effect of antioxidant starter cultures on lipid oxidation of sausage during fermentation[J].Food and Fermentation Industries,2016,42(2):38-44.
苏思文. 苏淮猪产业发展现状与对策研究[D].南京:南京农业大学,2017.SU S W.Study on the popularized present situation and countermeasures of Suhuai pig industry[D].Nanjing:Nanjing Agricultural University,2017.
穆慧玲, 杜鹏,罗丽华,等.长保质期发酵干香肠的工艺研究[J].食品研究与开发,2016,37(2):106-109.MU H L,DU P,LUO L H,et al.Study on process of long shelf dry fermented sausage[J].Food Research and Development,2016,37(2):106-109.
王志威, 陈强,李先保.糯玉米鸡肉发酵香肠的研制[J].食品工业科技,2015 (17):176-180.WANG Z W,CHEN Q,LI X B.Research of processing technology of fermented waxy corn chicken sausage[J].Science and Technology of Food Industry,2015 (17):176-180.