Preparation And Functional Evaluation Of Low Cholesterol Fermented Sausage

Cholesterol was an indispensable and important part for human body tissue cell, it was notonly involved in the formation of cell membrane, But also an important material to synthesis thevitamin D, bile acid and steroid hormone. It was easier to lead to the occurrence ofhypercholesterollemia when the content of cholesterol in human serum was too high, It was badfor human health. Modern research has found, the occurrence of atherosis,Cardiovasculardisease and coronary heart disease has close matter with hypercholesterolemia.Therefore, It wasgood for human health to reduce the content of cholesterol in serum. A large number of studieshad shown that the lactobacillus plantarum has significant effect on reduce redundant cholesterolin serum, So take it as fermentation agent in sausage and produce a kind of fermentedsausage with low cholesterol has attracted more and more the food industry and scholars. Thispaper improved and optimized the best formula and technology of fermented sausage.and dovalidation experimental in vivo.The main research contents as follows:1、low cholesterol fermented sausage formula optimization: plant lactobacillus and beer yeastas mixed fermenting agent added to the fermented meat products, measure ratio, amount ofstarch, quantity of red kojic rice, add water and yeast added number five factors on the responsesurface design, sensory evaluation value and pH value as index to evaluate the quality of theproduct. Ultimately the optimal formula of low cholesterol fermented sausage was: fat ratio was1:4, amount of starch was8%, quantity of red kojic rice was1.4‰, add water was20%, yeastadded number was107cfu/g.2、Low cholesterol fermented sausage process conditions optimization: Select fermentationtime, fermentation temperature, the proportion of Lactobacillus plantarum and beer yeast, thepercentage of added fermented agent four factors to do single factor experiment, according to theresults of single factor experiment and used BOX test experiment design,select cholesteroldegradation rate, hardness values, the pH value as index to evaluate the quality of products,finally found the optimal fermentation conditions of low cholesterol fermented sausage was: theproportion of Lactobacillus plantarum and beer yeast was2:1, the percentage of added fermentedagent was1%. fermentation temperature was31℃, fermentation time was47h.3、validation experiments in vivo: Feed the fermented sausage to mice, the results showed:Fermented sausage can inhibit the body weight of mice increased, and the high dose group wasthe most significant. fermented sausage could inbibit the rise range of TC、TG、LDL-C in miceserum and AI, the drop range of HDL-C in mice serum and AAI（p＜0.05）. It was proved that the fermented sausage has the effect of regulate blood lipid and reduce cardiovasculardisease risk.Test the TC、TG of mice liver, the result shows: the fermented sausage can inhibitthe rise of TC、TG in mice liver. Therefore, It was prove that the fermented sausage has theeffect of inhibit liver cholesterol and triglyceride reduce.