The Development Of The Food Meat Sausage

In this paper, through adding vegetables rich in fiber, vitamins, minerals and trace elements to sausage, carrot vegetables sausage series of new products which are developed have a more balanced nutrition, more secure quality, more innovative look and flavor. Carrots as a test were investigated about its formula, process conditions and process routes. Hurdle technology as a theoretical basis, using an integrated preservation technology to extend the shelf life of vegetables sausage, in order to provide reference for industrial production of vegetables sausage, so that really sausage is made of healthy food both nutrition and taste.First of all, through experiments the optimum conditions of vegetables color protection are obtained:color protection solution composed of1%salt+1%citric acid+0.5%calcium chloride, blanching temperature of90℃, blanching time of5min. At the same time, through the sensory evaluation test to determine the best method of adding vegetables:vegetables beating while without juice is added directly into the sausages in proportion.In order to determine the best formulation, content of vegetables, fat and lean ratio, the add amount of salt, addition of carrageenan, addition of compound phosphate are researched as main single factor test, through single factor experiments and orthogonal test, primary and secondary order factors of infulence on sensory indicators and pH indicators vegetables sausage are:content of vegetables> fat and lean ratio> addition of carrageenan, while identify optimum formula for the carrots10%, fat and lean ratio of2.5:7.5, carrageenan addition content0.2%, addition level of salt3.5%, compound phosphate addition level0.3%. The vegetable sausage produced by this formula has dry, complete casings surface; good slice, flexible; vegetables and meat tightly, no air bubbles; a special flavor both of sausage and the vegetables, no sour taste and peculiar smell, has a good nutritional value.Select Nisin, chitosan, tea polyphenols, sodium nitrite as a single preservative test, a better level of preservation is obtained for Nisin0.2g/kg, chitosan3g/kg, tea polyphenols0.3g/kg, sodium nitrite0.04g/kg. The optimal conditions of response surface and the optimum combination of preservatives are:NisinO.18g/kg, tea polyphenols0.20g/kg, sodium nitrite0.03g/kg, predictive value for the minimum total number of bacteria2.01(lgcfu/g). After authentication, the actual value of the total number of bacteria measured2.09(lgcfu/g). Actual test values consistent with the model prediction.Methods of vacuum packaging, secondary sterilization, cold storage are tested to preserve vegetables sausage, while through comparing the treatment group and blank group of pH, AW, AV, TVBN, TBARS, CFU, comprehensive preservation has played a significant effect.Volatile flavor compounds are detected by the method of SPME combined with GC-MS, through GC/MS analysis of the volatile flavor compounds of vegetables sausage, when the initial, the type of sausage flavor components are relatively simple, but as time extended, flavor more complex, which is consistent with the conclusions of sensory taste.Comparison nutritional index of the optimized vegetables sausage with the traditional sausage, fat content fall14.6%, dietary fiber content of carrots sausage0.46%, VC0.41%, it makes the nutrition more reasonable by reducing fat and protein content, while increasing dietary fiber and vitamins.