CN104351677A - 木芙蓉嫩肉粉及其制备工艺和应用效果检测方法 - Google Patents
木芙蓉嫩肉粉及其制备工艺和应用效果检测方法 Download PDFInfo
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- CN104351677A CN104351677A CN201410639714.7A CN201410639714A CN104351677A CN 104351677 A CN104351677 A CN 104351677A CN 201410639714 A CN201410639714 A CN 201410639714A CN 104351677 A CN104351677 A CN 104351677A
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- cotton rose
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- G—PHYSICS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Physics & Mathematics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于食品助料技术领域,尤其是涉及一种木芙蓉嫩肉粉及其制备工艺和应用效果检测方法。本木芙蓉嫩肉粉制备工艺包括以下步骤:A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,在所述原料中加入重量为原料重量3-5倍的水,经打碎后得木芙蓉混浆;B、过滤提纯:将木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,再将木芙蓉混合溶液进行超滤得木芙蓉蛋白混合溶液;C、冻干成品:将木芙蓉蛋白混合溶液进行冻结,并经真空冷冻干燥得木芙蓉嫩肉粉。本发明的优点在于:第一,降低了生产成本,木芙蓉在我国分布非常广泛,资源丰富。第二,木芙蓉的茎和叶经三道工序就可得木芙蓉嫩肉粉成品,工艺简单。
Description
技术领域
本发明属于食品助料技术领域,尤其是涉及一种木芙蓉嫩肉粉及其制备工艺和应用效果检测方法。
背景技术
嫩肉粉又称嫩肉晶,其主要作用在于利用蛋白酶对肉中的弹性蛋白和胶原蛋白进行部分水解,使肉类制品口感达到嫩而不韧、味美鲜香的效果。现有的嫩肉粉主要成分是从番木瓜中提取的疏松剂木瓜蛋白酶,它能将动物类原料结缔组织、肌纤维中的胶原蛋白及弹性蛋白适当分解,使部分氨基酸之间的连接键发生断裂,从而破坏它们的分子结构,大大提高原料肉的嫩度,并使其风味得到改善。目前我国餐饮业及家庭普遍使用的嫩肉粉为木瓜蛋白酶,木瓜栽培管理相对复杂,种植面积相对有限,且提取工艺复杂,使木瓜蛋白酶成本高。
现在很多商家为了低成本提高嫩肉的“效果”,对嫩肉粉进行了成分改革。如为了提高保水性,其中加入了磷酸盐类和碳酸钠等碱性物质,为了帮助发色、防腐和制作风味,还要加入亚硝酸盐,加入它却可以让肉类煮熟之后颜色粉红,口感更嫩,风味带有类似腊肉的美味,而且能够明显延长保质期。磷酸盐会妨碍钙、镁、铁、锌的吸收,却会让肉类吸收更多的水分,烹调之后肉质一点不收缩,甚至比生肉还要“水嫩”。但是亚硝酸盐等添加剂对人体有害,存在较大的安全隐患。
为了对现有技术进行改进,人们进行了长期的探索,提出了各种各样的解决方案。例如,中国专利文献公开了一种猕猴桃嫩肉粉及工艺[申请号:CN201110364817.3],采用猕猴桃鲜果,经分选、清洗、制浆、醇溶、分离、浓缩、盐析沉降、分级离心、透析、冻干和调配制得,具体制备工艺如下:(1)分选:选择无病虫、霉烂,充分成熟的猕猴桃鲜果;(2)清洗:以流动水清洗去除果表泥土、灰尘及附着微生物;(3)制浆:采用单道或双道打浆机处理清洗沥水的猕猴桃,一步去除皮籽并获得猕猴桃浆汁;(4)醇溶:将浆汁与1-35%的甲醇、乙醇、丁醇、正丁醇中的一种或其复配液以1:1-10的量比在10℃-35℃下振荡10-60min;(5)分离:以压滤或连续离心方式分离醇溶混合液,分离液用于浓缩,分离湿态渣用于猕猴桃果酒、果醋发酵;(6)浓缩:以40℃-60℃的水浴加热、0.085-0.095MPa的真空度和15℃-20℃的冷凝温度进行减压旋转蒸发分离液,冷凝液直接或浓缩后用于醇溶处理,残留液为浓缩浆;(7)盐析沉降:以pH4.0-6.5、0.05-0.2mol/L的缓冲液调节浓缩浆,加入硫酸铵、硫酸镁、硫酸钠、氯化钠、磷酸钠中的一种使其饱和度达60-100%,沉降4-24h结束;(8)分级离心:以4℃、4000-12000rpm、10-60min条件分级离心盐析沉降混合物,上清夜经浓缩、干燥后用于沉降复用,沉淀即为湿态猕猴桃粗蛋白酶;(9)透析:将湿态猕猴桃粗蛋白酶装入经乙醇、EDTA、碳酸氢钠溶液处理的透析袋,于纯水中透析至电导率恒定时更换透析液,重复透析、换液,至相邻两次透析电导差<40μs/cm时结束,袋内为纯化猕猴桃蛋白酶混合液;(10)冻干:将纯化猕猴桃蛋白酶混合液冻结至-30℃保持6-12h后进行真空冷冻干燥,得精制猕猴桃巯基蛋白酶干粉晶体;(11)调配:以0.5-10%(w/w)的猕猴桃巯基蛋白酶、85-98%(w/w)的干淀粉、0.1-5%(w/w)的谷胱甘肽、硫代硫酸钠中的一种或其复配物及适量多聚磷酸盐和葡萄糖均匀混合,即为猕猴桃嫩肉粉。
上述方案虽然在一定程度上解决了现有技术的不足,但是猕猴桃嫩肉粉的生产成本和原料成本较高,提取工艺复杂,限制了工业化生产。
发明内容
本发明的目的是针对上述问题,提供一种生产成本低,嫩肉效果好的木芙蓉嫩肉粉。
本发明的另一目的是提供一种工艺简单,操作方便,适合工业化生产的木芙蓉嫩肉粉的制备工艺。
本发明的再一目的是提供一种操作方便,检测效果好的木芙蓉嫩肉粉应用效果的检测方法。
为达到上述目的,本发明采用了下列技术方案:本木芙蓉嫩肉粉制备工艺,其特征在于,本制备工艺包括以下步骤:
A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,在所述原料中加入重量为原料重量3-5倍的水,经打碎后得木芙蓉混浆;
B、过滤提纯:将木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,再将木芙蓉混合溶液进行超滤得木芙蓉蛋白混合溶液;
C、冻干成品:将木芙蓉蛋白混合溶液进行冻结,并经真空冷冻干燥得木芙蓉嫩肉粉。
嫩肉粉方面的食品安全隐患的出现,主要原因是商家为了低成本实现嫩肉效果,而现有的嫩肉粉不能低成本达到该种效果。为了能够低成本取得具有良好的嫩肉效果的嫩肉粉,研究人员通过大量的试验最终选取木芙蓉作为生产原料。第一,木芙蓉嫩肉粉的生产成本低,其对土壤要求不严,日常管理较为粗放,栽培技术非常简单,在我国分布非常广泛,特别是中南部地区资源丰富,原材料的取得非常容易,价格低廉。其次,本制备工艺采用打碎制浆,过滤提纯,冻干成品三个步骤即可获得,工艺简单,操作方便,适合工业化生产,所使用的设备均为常规设备,制造的成本低;第二,木芙蓉中的蛋白酶能对肉中的弹性蛋白和胶原蛋白进行水解,使肉类制品口感达到嫩而不韧、味美鲜香的效果;第三,近年来的研究表明,木芙蓉作为一种药材在临床应用方面有了极大的发展,其能清热解毒,消肿排脓,凉血止血,可用于肺热咳嗽,月经过多,白带等,嫩肉和药用二者合一,起到一定药疗的作用。
所述的木芙蓉蛋白混合溶液为经过升华干燥形成冻干粉。真空冷冻干燥技术,简称冻干,又称升华干燥,广泛应用于药品、生物制品、化工及食品工业,对热敏性物质如抗生素、疫苗、血液制品、酶激素及其他生物组织,冻干技术非常适用。因为木芙蓉蛋白酶为生物制剂,其含有大量蛋白质,为保证嫩肉的效果,最好采用冻干法制备,以下是冻干法的制备方法:第一步,过滤是去除杂质,得来澄清液,进行冷冻,等结成冰块后再进行干燥。第二步,将冷冻的木芙蓉蛋白冰块放置于真空干燥器内,进行真空干燥,真空干燥一般在6小时内彻底干燥完。干燥后即成粉末状或块状。本发明提取的木芙蓉嫩肉粉嫩肉效果明显,工艺简单,既增值利用木芙蓉,又填补了木芙蓉在食品应用方面的空白。
在上述的木芙蓉嫩肉粉制备工艺中,在步骤A中,将原料先用流动水清洗,去除表面泥土、灰尘及附着微生物;原料与水按照质量份数比为1:4的比例混合后放入搅拌机中打碎。
在上述的木芙蓉嫩肉粉制备工艺中,在步骤B中,采用若干层纱布对木芙蓉混浆进行过滤;以温度为3-5℃、离心速度为2800-3200rpm、离心时间为25-35min离心木芙蓉浆水;以温度为3-5℃、超滤速度为12500-13500rpm、超滤时间25-35min超滤木芙蓉混合溶液。
在上述的木芙蓉嫩肉粉制备工艺中,在步骤C中,将木芙蓉蛋白混合溶液冻结至-32至-28℃,6-12h后真空冷冻干燥,得木芙蓉嫩肉粉。
在上述的木芙蓉嫩肉粉制备工艺中,将制得的木芙蓉嫩肉粉用聚乙烯塑料袋或铝塑复合袋进行定量包装并密封。
根据上述的木芙蓉嫩肉粉制备工艺制得的木芙蓉嫩肉粉。
根据上述的木芙蓉嫩肉粉制备工艺制得的木芙蓉嫩肉粉的应用效果检测方法:取猪后腿肉,作为空白组进行TPA测试,连续测试三次,求平均值a;再将质量份数为肉量的0.5%的木芙蓉嫩肉粉与适量水调和后均匀涂抹于同一卖家同一部位的猪后腿肉15分钟,水煮15分钟,在4℃下储藏,作为对照组进行TPA测试,连续测试三次,求平均值b,将a和b进行对比。
经对猪后腿肉的TPA测试,相对空白组,木芙蓉茎和叶中提取的嫩肉粉对猪后腿肉的硬度、弹性、脆性等指标都有明显降低作用,显示出良好的嫩肉效果。
在上述的木芙蓉嫩肉粉的应用效果检测方法中,所述的TPA测试条件为:探头测量模式为阻力模式,探头运行方式为循环方式,探头下行速度为5.0mm/s,探头返回速度为5.0mm/s,下行距离为8mm,样品厚度为20mm。
在上述的木芙蓉嫩肉粉的应用效果检测方法中,所述的猪后腿肉表面相对平整且质地相对均匀。
与现有的技术相比,本木芙蓉嫩肉粉及其制备工艺和应用效果检测方法的优点在于:第一,降低了生产成本,木芙蓉对土壤要求不严,日常管理较为粗放,栽培技术非常简单,因此在我国分布非常广泛,特别是中南部地区资源丰富。第二,木芙蓉的茎和叶经打碎制浆、过滤提纯、冻干成品三道工序就可以得到木芙蓉嫩肉粉成品,工艺简单,操作方便,制造成本低,适合工业化生产。第三,因为木芙蓉蛋白酶为生物制剂,其还有大量蛋白质,木芙蓉蛋白混合溶液经升华干燥制成冻干粉,可保证嫩肉的效果。第四,既增值利用木芙蓉,又填补了木芙蓉在食品应用方面的空白。第五,应用效果检测方法容易操作,利于工业化。
具体实施方式
实施例1
本木芙蓉嫩肉粉制备工艺包括以下步骤:
A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,将原料先用流动水清洗,去除表面泥土、灰尘及附着微生物;原料与水按照质量份数比为1:4的比例混合后放入搅拌机中打碎,经打碎后得木芙蓉混浆;
B、过滤提纯:采用四层纱布对木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,所述的离心条件为温度为4℃、离心速度为3000rpm、离心时间为30min,再将木芙蓉混合溶液以13000rpm的速度超滤30min得木芙蓉蛋白混合溶液;
C、冻干成品:将木芙蓉蛋白混合溶液冻结至-30℃,9h后真空冷冻干燥,得木芙蓉嫩肉粉。
将制得的木芙蓉嫩肉粉用聚乙烯塑料袋或铝塑复合袋进行定量包装并密封。
嫩肉粉方面的食品安全隐患的出现,主要原因是商家为了低成本实现嫩肉效果,而现有的嫩肉粉不能低成本达到该种效果。为了能够低成本取得具有良好的嫩肉效果的嫩肉粉,研究人员通过大量的试验最终选取木芙蓉作为生产原料。第一,木芙蓉嫩肉粉的生产成本低,其对土壤要求不严,日常管理较为粗放,栽培技术非常简单,在我国分布非常广泛,特别是中南部地区资源丰富,原材料的取得非常容易,价格低廉。其次,本制备工艺采用打碎制浆,过滤提纯,冻干成品三个步骤即可获得,工艺简单,操作方便,适合工业化生产,所使用的设备均为常规设备,制造的成本低;第二,木芙蓉中的蛋白酶能对肉中的弹性蛋白和胶原蛋白进行水解,使肉类制品口感达到嫩而不韧、味美鲜香的效果;第三,近年来的研究表明,木芙蓉作为一种药材在临床应用方面有了极大的发展,其能清热解毒,消肿排脓,凉血止血,可用于肺热咳嗽,月经过多,白带等,嫩肉和药用二者合一,起到一定药疗的作用。
所述的木芙蓉蛋白混合溶液为经过升华干燥形成冻干粉。真空冷冻干燥技术,简称冻干,又称升华干燥,广泛应用于药品、生物制品、化工及食品工业,对热敏性物质如抗生素、疫苗、血液制品、酶激素及其他生物组织,冻干技术非常适用。因为木芙蓉蛋白酶为生物制剂,其含有大量蛋白质,为保证嫩肉的效果,最好采用冻干法制备,以下是冻干法的制备方法:第一步,过滤是去除杂质,得来澄清液,进行冷冻,等结成冰块后再进行干燥。第二步,将冷冻的木芙蓉蛋白冰块放置于真空干燥器内,进行真空干燥,真空干燥一般在6小时内彻底干燥完。干燥后即成粉末状或块状。本发明提取的木芙蓉嫩肉粉嫩肉效果明显,工艺简单,既增值利用木芙蓉,又填补了木芙蓉在食品应用方面的空白。且木芙蓉具备一定的药用价值,在制作食用食品时,具备一定的药疗作用。发明人经药理研究表明木芙蓉含黄酮甙、花色甙等成分,其叶的水煎剂则对金黄色葡萄球菌等有抑制作用。因此在实现嫩肉的同时,可以有效实现抑菌,保持食材新鲜。
实施例2
A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,将原料先用流动水清洗,去除表面泥土、灰尘及附着微生物;原料与水按照质量份数比为1:4的比例混合后放入搅拌机中打碎,经打碎后得木芙蓉混浆;
B、过滤提纯:采用四层纱布对木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,所述的离心条件为温度为3℃、离心速度为2800rpm、离心时间为25min,再将木芙蓉混合溶液以12500rpm的速度超滤25min得木芙蓉蛋白混合溶液;
C、冻干成品:将木芙蓉蛋白混合溶液冻结至-32℃,6h后真空冷冻干燥,得木芙蓉嫩肉粉。
将制得的木芙蓉嫩肉粉用聚乙烯塑料袋或铝塑复合袋进行定量包装并密封。
实施例3
A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,将原料先用流动水清洗,去除表面泥土、灰尘及附着微生物;原料与水按照质量份数比为1:4的比例混合后放入搅拌机中打碎,经打碎后得木芙蓉混浆;
B、过滤提纯:采用四层纱布对木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,所述的离心条件为温度为5℃、离心速度为3200rpm、离心时间为35min,再将木芙蓉混合溶液以13500rpm的速度超滤35min得木芙蓉蛋白混合溶液;
C、冻干成品:将木芙蓉蛋白混合溶液冻结至-28℃,12h后真空冷冻干燥,得木芙蓉嫩肉粉。
将制得的木芙蓉嫩肉粉用聚乙烯塑料袋或铝塑复合袋进行定量包装并密封。
实施例4
本实施中的木芙蓉嫩肉粉中还包括生石膏、知母、生地、麦冬、玄参和甘草。其中木芙蓉粉的质量份数为100份,生石膏的质量份数为5份,知母的质量份数为15份,生地的质量份数为15份、麦冬的质量份数为20份,玄参的质量份数为12份,甘草的质量份数为10份。
其中,生石膏味甘、辛,性大寒,归肺、胃经,能清热泻火,除烦止渴,用于外感热病,高热烦渴,肺热喘咳,胃火亢盛,头痛,牙痛。知母味苦、甘,性寒,归肺、胃、肾经,能清热泻火,滋阴润燥,用于外感热病,高热烦渴,肺热燥咳,骨蒸潮热,内热消渴,肠燥便秘。生地味甘,性寒,归心,肝,肾经,能滋阴清热;凉血补血,主热病烦渴;内热消渴;骨蒸劳热;温病发斑;血热所致的吐血;崩漏;尿血;便血;血虚萎黄;眩晕心悸;血少经闭。麦冬味甘、微苦,性微寒,归心、肺、胃经,能养阴生津,润肺清心。用于肺燥干咳,阴虚痨嗽,喉痹咽痛,津伤口渴,内热消渴,心烦失眠,肠燥便秘。玄参味甘、苦、咸,性微寒,归肺、胃、肾经,能凉血滋阴,泻火解毒,用于热病伤阴,舌绛烦渴,温毒发斑,津伤便秘,骨蒸劳嗽,目赤,咽痛,瘰疠,白喉,痈肿疮毒。甘草味甘,性平,归心、肺、脾、胃经,补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药,用于脾胃虚弱,倦怠乏力,心悸气短,咳嗽痰多,脘腹、四肢挛急疼痛,痈肿疮毒,缓解药物毒性、烈性,甘草起到调和诸药的作用。采用上述组份配制而成的木芙蓉嫩肉粉具有滋阴降火,止渴生津的作用,此外,现代研究表明木芙蓉本身具有抑菌作用,利于肉的保存。
实施例5
取猪后腿肉,作为空白组进行TPA测试,连续测试三次,求平均值a;再将质量份数为肉量的0.5%的木芙蓉嫩肉粉与适量水调和后均匀涂抹于同一卖家同一部位的猪后腿肉15分钟,水煮15分钟,在4℃下储藏,作为对照组进行TPA测试,连续测试三次,求平均值b,将a和b进行对比。经测试,水煮猪肉最佳TPA测试条件为:探头测量模式为阻力模式,探头运行方式为循环方式,探头下行速度为5.0mm/s,探头返回速度为5.0mm/s,下行距离为8mm,样品厚度为20mm。每次试验选择同一卖家同一部位的猪后腿肉,表面相对平整,质地相对均匀。
经对猪后腿肉的TPA测试,相对空白组,木芙蓉茎和叶中提取的嫩肉粉对猪后腿肉的硬度、弹性、脆性等指标都有明显降低作用。经学习过感官评定的食品科学专业的同学对肉样进行感官评定,相对空白组,对照组更容易咀嚼和消化,肉嫩且富弹性与保水性。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
尽管本文较多地使用了术语,但并不排除使用其它术语的可能性。使用这些术语仅仅是为了更方便地描述和解释本发明的本质;把它们解释成任何一种附加的限制都是与本发明精神相违背的。
Claims (9)
1.一种木芙蓉嫩肉粉制备工艺,其特征在于,本制备工艺包括以下步骤:
A、打碎制浆:采用鲜木芙蓉茎和/或鲜木芙蓉叶为原料,在所述原料中加入重量为原料重量3-5倍的水,经打碎后得木芙蓉混浆;
B、过滤提纯:将木芙蓉混浆进行过滤得木芙蓉浆水,然后将木芙蓉浆水进行离心操作得木芙蓉混合溶液,再将木芙蓉混合溶液进行超滤得木芙蓉蛋白混合溶液;
C、冻干成品:将木芙蓉蛋白混合溶液进行冻结,并经真空冷冻干燥得木芙蓉嫩肉粉。
2.根据权利要求1所述的木芙蓉嫩肉粉制备工艺,其特征在于,在步骤A中,将原料先用流动水清洗,去除表面泥土、灰尘及附着微生物;原料与水按照质量份数比为1:4的比例混合后放入搅拌机中打碎。
3.根据权利要求1所述的木芙蓉嫩肉粉制备工艺,其特征在于,在步骤B中,采用若干层纱布对木芙蓉混浆进行过滤;以温度为3-5℃、离心速度为2800-3200rpm、离心时间为25-35min离心木芙蓉浆水;以温度为3-5℃、超滤速度为12500-13500rpm、超滤时间25-35min超滤木芙蓉混合溶液。
4.根据权利要求1所述的木芙蓉嫩肉粉制备工艺,其特征在于,在步骤C中,将木芙蓉蛋白混合溶液冻结至-32至-28℃,6-12h后真空冷冻干燥,得木芙蓉嫩肉粉。
5.根据权利要求1或2或3或4所述的木芙蓉嫩肉粉制备工艺,其特征在于,将制得的木芙蓉嫩肉粉用聚乙烯塑料袋或铝塑复合袋进行定量包装并密封。
6.一种根据权利要求1-5中任意一项所述的木芙蓉嫩肉粉制备工艺制得的木芙蓉嫩肉粉。
7.一种根据权利要求1-5中任意一项所述的木芙蓉嫩肉粉制备工艺制得的木芙蓉嫩肉粉的应用效果检测方法:取猪后腿肉,作为空白组进行TPA测试,连续测试三次,求平均值a;再将质量份数为肉量的0.5%的木芙蓉嫩肉粉与适量水调和后均匀涂抹于同一卖家同一部位的猪后腿肉15分钟,水煮15分钟,在4℃下储藏,作为对照组进行TPA测试,连续测试三次,求平均值b,将a和b进行对比。
8.根据权利要求7所述的木芙蓉嫩肉粉的应用效果检测方法,其特征在于,所述的TPA测试条件为:探头测量模式为阻力模式,探头运行方式为循环方式,探头下行速度为5.0mm/s,探头返回速度为5.0mm/s,下行距离为8mm,样品厚度为20mm。
9.根据权利要求8所述的木芙蓉嫩肉粉的应用效果检测方法,其特征在于,所述的猪后腿肉表面相对平整且质地相对均匀。
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