CN103859444A - 一种糯玉米鸡肉发酵香肠 - Google Patents
一种糯玉米鸡肉发酵香肠 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开一种糯玉米鸡肉发酵香肠,按质量比计,主料包括糯玉米∶猪背膘肉∶鸡肉=(5-15)∶(15-25)∶(70-80),辅料包括葡萄糖、蔗糖、发酵剂和嫩化剂,所述葡萄糖添加量为主料总量的1%,所述蔗糖添加量为主料总量的1.5%,所述发酵剂添加量为主料总量的4%,所述嫩化剂添加量为主料总量的0.06%;鸡肉中富含多种人体必需氨基酸,而且鸡肉的脂类物质含有较多的单不饱和脂肪酸和多不饱和脂肪酸,降低消费者胆固醇的摄入量,糯玉米中的钙、镁、硒、维生素A、维生素E、谷胱甘肽和不饱和脂肪酸使得产品的营养更丰富、更均衡,同时为发酵提供碳源,促进菌种生长,嫩化剂改善产品的口感。
Description
技术领域
本发明提供一种糯玉米鸡肉发酵香肠,属于食品及其加工技术领域。
背景技术
发酵香肠是经过微生物发酵而制成的具有稳定的微生物特性和典型发酵香味的肉制品,内含有多种对人体肠道有益的益生菌,可以长时间室温下贮藏,现有发酵香肠都是以牛肉、猪肉为原料,脂肪含量较高。
鸡肉与牛肉、猪肉相比,其脂肪含量较低,蛋白质的质量较高。鸡肉蛋白质为优质的蛋白质来源,因为鸡肉中富含绝大多数必需氨基酸,鸡肉也含有大量的矿物质,并且含有大量的维生素,如维生素B12、维生素B6等,而且鸡肉的脂类物质和牛肉、猪肉相比较,含有较多的单不饱和脂肪酸和多不饱和脂肪酸,能够降低消费者胆固醇的摄入量。
据研究人员研究表明,糯玉米籽粒中含有大量的A族维生素、B族维生素、蛋白质、脂肪等营养物质,而且籽粒中的淀粉含量比普通稻米多,且淀粉多数为支链淀粉。
经广泛检索,以鸡肉和糯玉米为主要原材料制作发酵香肠,尚未发现相关报道和公开。
发明内容
本发明的目的在于提供一种营养成分更加均衡丰富,营养价值更高的糯玉米鸡肉发酵香肠,同时产品的口感得到进一步优化和改善。
一种糯玉米鸡肉发酵香肠,其特征在于,按质量比计,主料包括糯玉米:猪背膘肉:鸡肉=(5-15):(15-25):(70-80),辅料包括葡萄糖、蔗糖、发酵剂和嫩化剂,所述葡萄糖添加量为主料总量的1%,所述蔗糖添加量为主料总量的1.5%,所述发酵剂添加量为主料总量的4%,所述嫩化剂添加量为主料总量的0.06%;所述糯玉米鸡肉发酵香肠生产步骤如下:(1)将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁,将糯玉米碾碎成颗粒状,按配比量混合,然后加入葡萄糖和蔗糖,按照常规用量添加公知的常规调配料并搅拌均匀得混合馅料;(2)向混合馅料中加入嫩化剂在55℃下嫩化1h,然后置于冰箱内0-5℃腌制15-25 h;(3)接入发酵剂到混合馅料中搅拌混合均匀,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠;(4)将灌制好的香肠置于恒温培养箱中37℃发酵20h;(5)发酵后的香肠在50-55℃烘干3-4h;(6)真空包装后在70-80℃水浴锅中煮制30-60min二次杀菌。
在上述技术方案的基础上,本发明还可以有以下进一步的技术方案:
所述嫩化剂为木瓜蛋白酶。
所述发酵剂为质量比1:1的植物乳杆菌和嗜酸乳杆菌。
灌制好的香肠每1cm2的表面针扎2-3个小孔,排出肠内的空气,并使肠内的水分在发酵过程中蒸发。
所述常规调配料包括食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉中的一种或多种。
本发明是以鸡肉和糯玉米为主要原材料,以木瓜蛋白酶为嫩化剂,以植物乳杆菌和嗜酸乳杆菌为混合发酵剂来制备发酵香肠,并且着重研究了糯玉米的添加量,葡萄糖、蔗糖添加比例,发酵剂的接种量,发酵温度和发酵时间,以及嫩化剂添加量对香肠的PH和感官质量的影响,从而得出糯玉米鸡肉发酵香肠的最佳加工工艺。
有益成果:1.本发明中的鸡肉脂肪含量较低,蛋白质的质量较高。鸡肉蛋白质为优质的蛋白质来源,因为鸡肉中富含绝大多数人体必需氨基酸,鸡肉也含有大量的矿物质,并且含有大量的维生素,如维生素B12、维生素B6等,而且鸡肉的脂类物质含有较多的单不饱和脂肪酸和多不饱和脂肪酸,能够降低消费者胆固醇的摄入量。
2.本发明中的糯玉米籽粒中含有大量的A族维生素、B族维生素、蛋白质、脂肪等营养物质,而且籽粒中的淀粉含量比普通稻米多,且淀粉多数为支链淀粉,同时为发酵提供碳源,促进菌种生长。
3.本发明增加了糯玉米中的钙、镁、硒、维生素A、维生素E、谷胱甘肽和不饱和脂肪酸等营养成分,使得产品的营养更丰富、更均衡。
4.本发明采用嫩化剂处理馅料,使产品的口感得到进一步优化和改善。
具体实施方案
实施例1:
将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁;并把糯玉米碾碎成细小的颗粒,以质量比计,将处理好的主料糯玉米、猪背膘肉、鸡肉按10:20:70混合,然后加入上述主料总质量1%的葡萄糖、1.5%的蔗糖、加入常规用量的食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉,搅拌均匀得混合馅料;向混合馅料中加入主料总质量0.06%的嫩化剂木瓜蛋白酶在55℃下嫩化1h,置于冰箱内0-5℃温度下腌制25h,接入主料总质量4%的发酵剂植物乳杆菌和嗜酸乳杆菌到混合馅料中搅拌混合均匀,植物乳杆菌和嗜酸乳杆菌按1:1添加,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠,灌制好的香肠在37℃恒温箱内发酵20h,在55℃烘制3-4h,冷却后经真空包装在70-80℃水浴锅中煮制30-60min二次杀菌制成成品。
实施例2
将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁;并把糯玉米碾碎成细小的颗粒,以质量比计,将处理好的主料糯玉米、猪背膘肉、鸡肉按5:15:80混合,然后加入上述主料总质量1%的葡萄糖、1.5%的蔗糖、加入常规用量的食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉,搅拌均匀得混合馅料;向混合馅料中加入主料总质量0.06%的嫩化剂木瓜蛋白酶在55℃下嫩化1h,置于冰箱内0-5℃温度下腌制25h,接入主料总质量4%的发酵剂植物乳杆菌和嗜酸乳杆菌到混合馅料中搅拌混合均匀,植物乳杆菌和嗜酸乳杆菌按1:1添加,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠,灌制好的香肠在37℃恒温箱内发酵20h,在55℃烘制3-4h,冷却后经真空包装在70-80℃水浴锅中煮制30-60min二次杀菌制成成品。
实施例3
将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁;并把糯玉米碾碎成细小的颗粒,以质量比计,将处理好的主料糯玉米、猪背膘肉、鸡肉按10:15:75混合,然后加入上述主料总质量1%的葡萄糖、1.5%的蔗糖、加入常规用量的食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉,搅拌均匀得混合馅料;向混合馅料中加入主料总质量0.06%的嫩化剂木瓜蛋白酶在55℃下嫩化1h,置于冰箱内0-5℃温度下腌制25h,接入主料总质量4%的发酵剂植物乳杆菌和嗜酸乳杆菌到混合馅料中搅拌混合均匀,植物乳杆菌和嗜酸乳杆菌按1:1添加,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠,灌制好的香肠在37℃恒温箱内发酵20h,在55℃烘制3-4h,冷却后经真空包装在70-80℃水浴锅中煮制30-60min二次杀菌制成成品。
实施例4
将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁;并把糯玉米碾碎成细小的颗粒,以质量比计,将处理好的主料糯玉米、猪背膘肉、鸡肉按10:20:70混合,然后加入上述主料总质量1%的葡萄糖、1.5%的蔗糖、加入常规用量的食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉,搅拌均匀得混合馅料;向混合馅料中加入主料总质量0.06%的嫩化剂木瓜蛋白酶在55℃下嫩化1h,置于冰箱内0-5℃温度下腌制25h,接入主料总质量4%的发酵剂植物乳杆菌和嗜酸乳杆菌到混合馅料中搅拌混合均匀,植物乳杆菌和嗜酸乳杆菌按1:1添加,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠,灌制好的香肠在37℃恒温箱内发酵20h,在55℃烘制3-4h,冷却后经真空包装在70-80℃水浴锅中煮制30-60min二次杀菌制成成品。
实施例5
将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁;并把糯玉米碾碎成细小的颗粒,以质量比计,将处理好的主料糯玉米、猪背膘肉、鸡肉按5:25:70混合,然后加入上述主料总质量1%的葡萄糖、1.5%的蔗糖、加入常规用量的食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉,搅拌均匀得混合馅料;向混合馅料中加入主料总质量0.06%的嫩化剂木瓜蛋白酶在55℃下嫩化1h,置于冰箱内0-5℃温度下腌制25h,接入主料总质量4%的发酵剂植物乳杆菌和嗜酸乳杆菌到混合馅料中搅拌混合均匀,植物乳杆菌和嗜酸乳杆菌按1:1添加,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠,灌制好的香肠在37℃恒温箱内发酵20h,在55℃烘制3-4h,冷却后经真空包装在70-80℃水浴锅中煮制30-60min二次杀菌制成成品。
Claims (5)
1.一种糯玉米鸡肉发酵香肠,其特征在于,按质量比计,主料包括糯玉米:猪背膘肉:鸡肉=(5-15):(15-25):(70-80),辅料包括葡萄糖、蔗糖、发酵剂和嫩化剂,所述葡萄糖添加量为主料总量的1%,所述蔗糖添加量为主料总量的1.5%,所述发酵剂添加量为主料总量的4%,所述嫩化剂添加量为主料总量的0.06%;所述糯玉米鸡肉发酵香肠生产步骤如下:(1)将清洗干净的鸡肉和猪背膘肉切成0.2~0.5cm3的肉丁,将糯玉米碾碎成颗粒状,按配比量混合,然后加入葡萄糖和蔗糖,按照常规用量添加公知的常规调配料并搅拌均匀得混合馅料;(2)向混合馅料中加入嫩化剂在55℃下嫩化1h,然后置于冰箱内0-5℃腌制15-25 h;(3)接入发酵剂到混合馅料中搅拌混合均匀,然后把接种好的混合馅料灌入鸭肠衣中灌制香肠;(4)将灌制好的香肠置于恒温培养箱中37℃发酵20h;(5)发酵后的香肠在50-55℃烘干3-4h;(6)真空包装后在70-80℃水浴锅中煮制30-60min二次杀菌。
2.根据权利要求1所述的一种糯玉米鸡肉发酵香肠,其特征在于,所述嫩化剂为木瓜蛋白酶。
3.根据权利要求1所述的一种糯玉米鸡肉发酵香肠,其特征在于,所述发酵剂为植物乳杆菌和嗜酸乳杆菌。
4.根据权利要求1所述的一种糯玉米鸡肉发酵香肠,其特征在于,灌制好的香肠每1cm2的表面针扎2-3个小孔,排出肠内的空气,并使肠内的水分在发酵过程中蒸发。
5.根据权利要求1所述的一种糯玉米鸡肉发酵香肠,其特征在于,所述常规调配料包括食盐、抗坏血酸钠、亚硝酸钠、味精、白胡椒粉中的一种或多种。
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