CN102972784A - Development of low nitrite ham sausage - Google Patents
Development of low nitrite ham sausage Download PDFInfo
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- CN102972784A CN102972784A CN2012105491886A CN201210549188A CN102972784A CN 102972784 A CN102972784 A CN 102972784A CN 2012105491886 A CN2012105491886 A CN 2012105491886A CN 201210549188 A CN201210549188 A CN 201210549188A CN 102972784 A CN102972784 A CN 102972784A
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- heme peptide
- chelating
- intestines
- heme
- peptide
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Abstract
The invention discloses a development and an application method of a low nitrite cold cutting ham sausage, belonging to the technical field of food processing. The application method comprises the steps of heme-enriched polypeptide preparation, biological enzymatic hydrolysis, vacuum degassing, cyanomethemoglobin, diazo coupling colorimetry and vacuum drying. The low nitrite cold cutting ham sausage has the advantages of being nutritional, healthy, and low in production cost and filling up the blank of the market.
Description
Technical field
The invention belongs to food processing technology field, is the exploratory application study of foods processing technique aspect the meat product class.
Background technology
Nitrite has important effect in the intestines class, it can be antibacterial, fresh-keeping, color development, flavouring etc., it is present in occurring in nature widely, and nitrite can be transformed into the nitrosamine that human body is had strong harm under certain condition, causes chronic or the latency poisoning, produces simultaneously other noxious materials, if work out a kind of low nitrite Processing of Pasteurized Ham intestines, namely reduced to a certain extent the harm of nitrite.In nearly 20 coming year, for the substituent of nitrite, the researcher is studied many kinds of substance, and wherein this research of ferroheme polypeptide replacement nitrite is less, has great market potential and exploitation value.Existing result of study shows that the ferroheme polypeptide has hypotensive, and is anti-oxidant, and is antibiotic and strengthen the multiple biologically active such as immunity, and ferroheme or heme peptide then are a kind of good benefit chalybeates.The PINPROL of its main source accounts for more than 2/3 of whole blood total protein, and its production cost is lower, turns waste into wealth, and can produce huge economic benefit.
In conjunction with the technological process of producing low nitrite Processing of Pasteurized Ham intestines, using pig ferroheme polypeptide portion to replace the advantage of nitrite is safety and sanitation, health-nutrition, and production cost is low.
For seeking to be suitable for industrial low nitrite Processing of Pasteurized Ham intestines, be necessary to obtain through a series of technical method transformation the industrial technological process that is used for of real meaning, chemical technology is one of means.This experiment utilizes the heme peptide that is obtained by pig blood, replace the part nitrite with it, add in the preparation of intestines class, guarantee simultaneously the local flavor of intestines, nutritive value, shelf-life etc. are unaffected, improve the output of rich iron heme peptide by optimizing extraction conditions, reduce production costs, for suitability for industrialized production lays the foundation.
Summary of the invention
The present invention seeks to seek keeping producing the low nitrite ham sausage under the constant prerequisite such as meat products nutritive value and color and luster with the next nitrite that partly replaces in the Processing of Pasteurized Ham intestines of heme peptide.These goods are of high nutritive value, and are with low cost, and security is higher.
(1) raw material, fresh pig blood is available from the positive group of China.
(2) enzymolysis fresh pig blood is determined the condition of enzymolysis, and namely used enzyme is used the enzyme amount, hydrolysis temperature, and enzymolysis time, concentration of substrate, the pH value,
(3) determine the condition of centrifugation PINPROL extract, centrifugal revolution, centrifugation time, centrifugal thing amount.
(4) selection of the chelating agent of the ferrous ion of rich iron heme peptide and chelating parameter determines
(5) optimum amount of rich iron heme peptide in the protonitrate goods, and in the protonitrate goods, the optimum content of nitrite.
(6) safety evaluation index of rich iron heme peptide in the protonitrate goods)
(7) packing.
The specific embodiment
Embodiment
1 adds 3.0% trisodium citrate anti-freezing, the centrifugal pig haemocyte that obtains of 4000rpm in fresh pig blood.
2 it place 85 ℃ of constant temperature 30min, and sex change is smashed to pieces, add water and be adjusted to 6%, 8%, the substrate of 10% mass fraction (protein) concentration, be heated to 45 ℃ of hydrolysis temperatures, 50 ℃, 55 ℃ and be adjusted to and be hydrolyzed into pH7.0,7.5,8.0, then the composite protease hydrolysis that adds 4000U/g protein, the real time measure pH value when using pH meter in the hydrolytic process, and it is constant to drip alkali lye maintenance pH value.Behind the hydrolysis 10h, transfer pH4.5,90 ℃ of heating 30min enzyme that goes out, the centrifugal 20min of 4000rpm.
3 take by weighing respectively a certain amount of rich heme peptide enzymolysis liquid in three-neck flask, add 1% ascorbic acid and a small amount of reduced iron is made antioxidant, add frerrous chloride with 2: 1 ratios, pH is 5.0, in 50 ℃ of water-bath 1h, after the precipitation such as the centrifugal removal reduced iron powder of reactant liquor, supernatant 95% ethanol (V
Liquid: V
Alcohol=1: 7) precipitation, the centrifugal 10min of 15000r/min must be precipitated as polypeptide chelate iron, and precipitation is placed dry 24h in the drier, preservation in the sample sack after ethanol washs for several times.
4 rich iron heme peptides add in the raw material, produce the intestines based article.
5 hydrolysis temperatures, the pH value, concentration of substrate, the zymolyte concentration ratio is on the impact of heme peptide recovery rate.
The selection concentration of substrate is 8% PINPROL solution, and the zymolyte concentration ratio is 6000U/g, and adjust pH to 7.5 is 45 ℃ in temperature, 50 ℃, and hydrolysis 10h in the time of 55 ℃.Observe thus the rule that the enzymolysis degree changed along with the time.
Be 50 ℃ in reaction temperature, concentration of substrate is 8%, and zymolyte concentration is 6000U/g, is enzymolysis 10h under the condition of 7.0,7.5.8.0 in the pH value respectively, observes the enzymolysis degree with the Changing Pattern of pH value variation.
Be 50 ℃ in reaction temperature, the pH value is 7.5, zymolyte concentration ratio 6000U/g, and concentration of substrate is respectively 6%, 8%, 10%, observes the Changing Pattern that the enzymolysis degree changes along with concentration of substrate.
Be 50 ℃ in reaction temperature, the pH value is 7.5, and zymolyte concentration is 8%, and the zymolyte concentration ratio is respectively 4000U/g, 6000U/g, and 8000U/g observes the Changing Pattern that the enzymolysis degree changes along with the zymolyte concentration ratio.
The selection of 6 chelating agents is on the impact of heme peptide and iron chelating.
Heme peptide and ferrous ion chelating, it can select frerrous chloride etc. to carry out chelating.Wherein chelating agent can be selected frerrous chloride, see through liquid, ferrous heme-enriched peptide and heme-enriched peptide enzymolysis liquid, with 1.5: 1 ratio (v/m) under 50 ℃ of water bath condition, react 1h with frerrous chloride respectively.
7 rich iron heme peptides are estimated local flavor, shelf-life and the color etc. of Processing of Pasteurized Ham intestines the action effect of Processing of Pasteurized Ham intestines.The stability of rich iron heme peptide and non-oxidizability are measured.
Be at pH, respectively to isocyatic 100ml frerrous chloride, add in the rich iron heme peptide of the 100ml solution that add the NaOH solution with concentration, research is along with the adding of NaOH solution, the variation of pH value of solution at 5.5 o'clock.
Take by weighing a certain amount of sample, grind, the addition with 1.5% adds respectively FeCl
2, see through liquid, ferrous heme-enriched peptide and heme-enriched peptide enzymolysis liquid, in 30 ℃, the environment of intense light irradiation, store 2d, with repeatedly extracting of benzinum (after benzinum volatilizees fully, not staying oil stain on the blank sheet of paper until the benzinum after the extracting drops in), and with adopting the iodometric determination peroxide value behind 95% the ethanol protein precipitation, judge stability and the non-oxidizability mensuration of rich iron heme peptide.
Claims (6)
1. the present invention relates to the preparation of rich iron heme peptide, with and be applied in the Processing of Pasteurized Ham intestines, develop low nitrite Processing of Pasteurized Ham intestines, it is characterized in that described method comprises the steps:
A is take fresh pig blood as raw material, at first obtains PINPROL liquid by the processing such as centrifugal, then obtains heme peptide by enzymolysis;
B is optimized the optimum extraction condition of heme peptide;
C carries out chelating by heme peptide and ferrous ion and obtains rich iron ferroheme polypeptide, determines the best chelating agent of chelating, chelating effect, security, antioxidant effect evaluation and chelating parameter;
The rich iron heme peptide stability of d and dissolubility evaluation;
E adds the intestines class to rich iron heme peptide, produces low nitrite Processing of Pasteurized Ham intestines.
2. the described pig blood of a trisodium citrate that need to add pig blood volume 3.3% is processed according to claim 1.
3. the described best heme peptide enzymatic hydrolysis condition of b is to stabilize to 55 ℃ according to claim 1, and pH is 7.5, and the zymolyte concentration ratio is 8000U/g, and concentration of substrate is 6%, and extraction effect was best when enzymolysis time was 8h.
4. c is described according to claim 1 measures with total iron content for the chelating effect: atomic absorption spectrophotometry, and for antioxidant effect evaluation peroxide value: iodimetric titration (GB/T6730,5-2007).
5. the stability of the rich heme peptide of the described mensuration of d according to claim 1, namely measure respectively mixed solution (the rich n red pigment of m frerrous chloride: m polypeptide=1: 3) and each 50mL of solution of ferrous chloride (ferrous ion concentration is 0.0001mol/L), with the titration of 0.0062mol/LNa0H solution, record titration volume and corresponding pH.
6. the rich iron heme peptide of e described 20% adds in the intestines class raw material according to claim 1, replaces the part meat products, wherein needs to add 10% porcine collagen, to guarantee the elasticity of intestines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105491886A CN102972784A (en) | 2012-12-06 | 2012-12-06 | Development of low nitrite ham sausage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105491886A CN102972784A (en) | 2012-12-06 | 2012-12-06 | Development of low nitrite ham sausage |
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| CN102972784A true CN102972784A (en) | 2013-03-20 |
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| CN2012105491886A Pending CN102972784A (en) | 2012-12-06 | 2012-12-06 | Development of low nitrite ham sausage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
-
2012
- 2012-12-06 CN CN2012105491886A patent/CN102972784A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
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Application publication date: 20130320 |