Study On Production Process Of Buckwheat Sausage And The Establishment Of Quality Standards

There are suitable conditions and a long history for buckwheat growth in some areas of north China. According to statistics, the planting areas in Shanxi is 20000hm2 and the production is 750～1500kg/hm2 per year. Because of its special nutritional values, buckwheat provoked great concern of the public. At present, there are many buckwheat food in markets, such as: buckwheat noodles,buckwheat biscuits,buckwheat bread,buckwheat convenient noodles and so on. However, there are no sausages made of buckwheat flour instead of starch. If we develop a special-flavored meat product that containing bioactive substances rutin, inositol and so on, and has certain health effects on cardiovascular disease, diabetes, hypertension, and other special populations, it will be of far-reaching significance.This article is aimed to develop a special-flavored meat product which displays certain health effects-buckwheat sausage. Details are summarized as followings:1,Directed by nutrition and pharmacy theory, the work did a systematic study on recipe, raw material processing, bloating conditions, producing technology and so on. We established a technology that used buckwheat flour instead of starch as materials and its recipe were:ground pork 1000g, buckwheat flour 300g, buckwheat 100g, Carrageenan 3g, Salt 60g, MSG 0.8g, Ginger 0.8g, White pepper 3g, Monascus red pigment 0.3g, Shi Sanxiang 3g, Spices 5g, compound phosphate 4g, sodium nitrite 0.15g, water 600g.2,Establishing a three-wavelength spectrophotometry method to detect total flavonoids in buckwheat sausage. The results indicated:in the designated wavelength (314nm,362nm,409.5nm), the total Flavonoids was 0-50μg/ml, the relationship between concentration and the difference of absorbency was linear. The correlation coefficient R2 was 0.999, the RSD was 1.21%, the recovery rate was 98.90%～105.94%, the results of method were reliable in the determination of the total flavonoids contents. In addition, this method was accurate, sensitive, easy to operate, and it provides a theoretical basis for quality control of the special-flavored meat with certain health effects.3,Establishing a spectrophotometry to detect protein contents in buckwheat sausage. The results indicated:in the designated wavelength of 250nm, the protein was 0-170μg/ml, the relationship between concentration and the difference of absorbency was linear. The correlation coefficient R2 was 0.999, the RSD was 1.89%, the recovery rate was 97.24%-99.82%, the results of method were reliable in the determination of the samples, and it provides a theoretical basis for quality control of the special-flavored meat with certain health effects.4,Building a standard for the quality control of the physical and chemical indicators, hygiene indicators, inspection methods and rules and so on.A special-flavored buckwheat sausage was produced by the new producing process. It imposed certain health effects on cardiovascular and cerebrovascular diseases, diabetes, hypertension, and other special populations. In addition, it would also be beneficial to the general population. On the one hand, the nutritional and healthy value of buckwheat sausage was higher than other varieties of sausage. On the other hand, it provided a new way for the pork and buckwheat processing.