Application Of Liquor Fermentation Byproduct-yellow Water In Cantonese Sausage

Yellow water is by-product of the solid-state process of brewing liquor, brown viscous liquid. In this paper, yellow water as the research object, its physical and chemical properties were analyzed, and the antibacterial properties and stability were studied. As the yellow water contains alcohol, esters and other cantonese sausage's specific flavor, it would be applied to the cantonese sausage on the basis of without affecting the other characteristics of cantonese sausage, in the hope of to give cantonese sausages good flavor,but also play a certain bacteriostatic effect.The pH of wine yellow water was 4.45, the solid content was 15.79g/100g, the sugar content was 4.43mg/mL, the acid content was 31.75g/L, the ester content was 3.43g/L, the nitrogen content was 0.41g/100mL, the ethanol content was 1.04g/100mL, the alanine content was 112.30mg/100mL, the glutamic content was 82.47mg/100mL and the acetic acid content was 745.15mg/100mL. 46 kinds of volatile components were detected, among which the relative content of esters was 94.86%, followed by acid, and also contained a small amount of alcohols, aldehydes, phenols, ketones, olefins and other components.Yellow water on Staphylococcus aureus, Bacillus subtilis, Escherichia coli,Salmonella four kinds of bacteria and Penicillium, Aspergillus two kinds of fungi showed a strong inhibitory effect, on the Rhizopus and Mucor without inhibitory effect. The minimum inhibitory concentrations of these four bacterias, Penicillium and Aspergillus were 6.25%,1.56% and 3.13%, respectively.The bacteriostatic activity of yellow water was stable, temperature and UV had little effect on its antimicrobial activity; when the pH was acidic, its antibacterial activity was enhanced, the activity of the bacteriostatic activity was slightly decreased when the pH was alkaline, but the antibacterial activity was still high; salt and sugar had synergistic effect on its antibacterial activity; metal ions had little effect on its antibacterial activity, and Fe2+ had certain enhancement effect on its antibacterial effect.The effects of adding yellow water on the flavor of cantonese sausage were studied by adding the content of 0.00%, 0.25%, 0.50%, 0.75% and 1.00% of yellow water to cantonese sausage. Combined with the sensory evaluation scores and the determination of volatile flavor substances, the sausage flavor was the best when the amount of yellow water is 0.50% . At this point the sausage sensory evaluation with the highest score of 93 points, the volatile flavor substances up to 29 species, the relative contents of ester and alcohol were 77.12% and 3.55%, respectively, which were important for the sausage flavor.The results showed that pH, color, texture, crude protein content and crude fat content of cantonese sausage had no significant change when the added amount of yellow wine in the range of 1.00%, the original quality of sausage was maintained.The preservative effects of yellow water on cantonese sausage were analyzed from the following four aspects: total number of colonies, total volatile base nitrogen, pH and sensory score,the results showed that the yellow water added to the sausage has a certain bacteriostatic effect, and the more yellow water added, the better the antibacterial effect.However, considering the effect of yellow water on cantonese sausage flavor and other qualities, the optimal dosage of yellow water in cantonese sausage was determined to be 0.50%.