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.
SHI Wentian
,
SUN Lingling
,
LI Kun
,
KONG Lingwei
. Processes of low-fat kefir fermented sausage with tea flavor[J]. Food and Fermentation Industries, 2021
, 47(15)
: 191
-197
.
DOI: 10.13995/j.cnki.11-1802/ts.024669
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