CN105310014A - 一种驴肉香肠 - Google Patents
一种驴肉香肠 Download PDFInfo
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Abstract
本发明公开了一种驴肉香肠,以重量份计,包括如下成分:60~70份驴肉、20~30份猪板油、15~25份水、5~10份食盐、1~2份乳酸链球菌素、3~6份番茄红素微胶囊、0.8~1.2份鼠尾草酚、0.5~0.9份鱼精蛋白、1~3份甜茶苷、3~5份新橙皮苷二氢查耳酮、0.5~1.5份丁二酸钠、0.5~1份茶多酚、1.5~3.5份老抽、2~4份料酒、0.5~1.5份八角粉、0.4~0.8份洋葱粉、1~2份欧芹叶和0.5~1份香菜。本发明中没有添加发色剂亚硝酸盐,而是采用茶多酚进行护色,番茄红素微胶囊天然色素进行调色,制得的驴肉香肠产品仍具有良好的色泽,减少了使用亚硝酸盐带来的健康隐患。
Description
技术领域
本发明属于肉制品技术领域,具体涉及一种驴肉香肠。
背景技术
香肠是一种人们喜爱且经常食用的肉制品,传统的香肠为了保证肉制品能呈现良好的色泽,常常加入亚硝酸盐等发色剂,用以保证制品的色泽。而亚硝酸盐含量过高会给消费者带来极大的健康威胁,甚至会引发癌症,具有一定的健康隐患。如何既能使香肠具有良好的色泽,又不会给消费者带来健康隐患,是目前肉制品产业一大研究课题。
此外,传统的香肠中采用的添加剂大部分不是天然调味料,常用的调味料产生的毒素会对人体造成不可忽视的影响,进而会引起糖尿病、脱发、神经毒性等影响。如何选择合适的天然调味料用以代替常用的添加剂,使添加了天然调味料的香肠既能具有良好的风味,又不会造成健康隐患,也是急需解决的一个重要课题。
发明内容
针对现有技术存在的上述不足,本发明所要解决的技术问题是:如何提供一种驴肉香肠,使其既能具有良好的色泽和风味,又不会对消费者带来健康隐患。
为了解决上述技术问题,本发明采用如下技术方案:一种驴肉香肠,以重量份计,包括如下成分:60~70份驴肉、20~30份猪板油、15~25份水、5~10份食盐、1~2份乳酸链球菌素、3~6份番茄红素微胶囊、0.8~1.2份鼠尾草酚、0.5~0.9份鱼精蛋白、1~3份甜茶苷、3~5份新橙皮苷二氢查耳酮、0.5~1.5份丁二酸钠、0.5~1份茶多酚、1.5~3.5份老抽、2~4份料酒、0.5~1.5份八角粉、0.4~0.8份洋葱粉、1~2份欧芹叶和0.5~1份香菜。
相比现有技术,本发明具有如下有益效果:
1、本发明中没有添加发色剂亚硝酸盐,而是采用茶多酚进行护色,番茄红素微胶囊天然色素进行调色,制得的驴肉香肠产品仍具有良好的色泽,减少了使用亚硝酸盐带来的健康隐患。
2、本发明采用乳酸链球菌素、鼠尾草酚和鱼精蛋白作为原料,利用三者之间的交互配伍作用,对肉毒梭状芽孢杆菌进行抑制,避免制得的驴肉肠中肉毒梭状芽孢杆菌仍未失活的现象发生;且三者之间的交互配伍作用还带来了抗氧化、抑制细菌滋生、抗辐射等功效,有效延长了产品的货架期,使本发明驴肉肠中无需添加特丁基对苯二酸等抗氧化剂就能达到抗氧化功能,进一步提高了产品的安全性。
3、本发明番茄红素微胶囊作为调色剂,其中采用微胶囊技术对番茄红素色素进行包埋,避免了储存过程中光、热、辐射等使该色素褪色、变色等现象的发生,有效维护产品在储存期内能维持色素的稳定。
4、本办法采用天然健康原料作为调味剂,减少了现有调味剂可能给消费者带来的糖尿病、脱发等健康影响,安全性能高。
具体实施方式
下面结合实施例对本发明作进一步详细说明,本实施例中如无特别说明,所用原料均为市售。
本发明驴肉香肠采用如下制备方法制备:
1)将驴肉和猪板油清洗、去筋膜后,放入搅拌机中搅拌3~5min,得到绞肉馅;
2)将水、食盐、乳酸链球菌素、鼠尾草酚、鱼精蛋白、甜茶苷、新橙皮苷二氢查耳酮、丁二酸钠、茶多酚、老抽、料酒、八角粉和洋葱粉混合均匀,得到腌制液;
3)将步骤1)得到的绞肉馅浸入步骤2)的腌制液中,常温下腌制5~8h;
4)将欧芹叶和香菜破碎,加入步骤3)腌制后的绞肉馅中混合均匀,将混合后的馅料放入斩拌机中先斩拌5~10min,再向绞肉馅中加入番茄红素微胶囊,继续斩拌1~3min,得到斩拌肉馅;
其中,所述番茄红素微胶囊具体采用如下方法制得,下述原料以重量份计:
a、称取50~60份番茄红素色素、10~20份乙醇和1~3份叔丁基对苯二酚,于50~60℃搅拌5~10min,制备成囊芯材料;
b、称取20~30份阿拉伯胶、30~35份麦芽糊精和40~50份水,于50~90℃下搅拌30~60min,得到壁材材料;
c、将所述囊芯材料和壁材材料混合,于50~60MPa下均质5~10min,得到均质液;
d、将所述均质液进行喷雾干燥,得到所述番茄红素微胶囊;
5)将步骤4)得到的斩拌肉馅灌入肠衣中,并进行扎线,得到所述驴肉香肠。
实施例1:
一种驴肉香肠,以重量份计,包括如下成分:60份驴肉、20份猪板油、15份水、5份食盐、1份乳酸链球菌素、3份番茄红素微胶囊、0.8份鼠尾草酚、0.5份鱼精蛋白、1份甜茶苷、3份新橙皮苷二氢查耳酮、0.5份丁二酸钠、0.5份茶多酚、1.5份老抽、2份料酒、0.5份八角粉、0.4份洋葱粉、1份欧芹叶和0.5份香菜。
实施例2:
一种驴肉香肠,以重量份计,包括如下成分:70份驴肉、30份猪板油、25份水、10份食盐、2份乳酸链球菌素、6份番茄红素微胶囊、1.2份鼠尾草酚、0.9份鱼精蛋白、3份甜茶苷、5份新橙皮苷二氢查耳酮、1.5份丁二酸钠、1份茶多酚、3.5份老抽、4份料酒、1.5份八角粉、0.8份洋葱粉、2份欧芹叶和1份香菜。
对上述实施例制得的驴肉香肠进行感官检测,结果发现制得的驴肉香肠具有良好的色泽,且风味独特具有多层次,品质优良。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管申请人参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围的,均应涵盖在本发明的权利要求范围当中。
Claims (4)
1.一种驴肉香肠,其特征在于,以重量份计,包括如下成分:60~70份驴肉、20~30份猪板油、15~25份水、5~10份食盐、1~2份乳酸链球菌素、3~6份番茄红素微胶囊、0.8~1.2份鼠尾草酚、0.5~0.9份鱼精蛋白、1~3份甜茶苷、3~5份新橙皮苷二氢查耳酮、0.5~1.5份丁二酸钠、0.5~1份茶多酚、1.5~3.5份老抽、2~4份料酒、0.5~1.5份八角粉、0.4~0.8份洋葱粉、1~2份欧芹叶和0.5~1份香菜。
2.根据权利要求1所述驴肉香肠,其特征在于,所述番茄红素微胶囊采用喷雾干燥法制得。
3.根据权利要求1或2所述驴肉香肠,其特征在于,所述番茄红素微胶囊具体采用如下方法制得,下述原料以重量份计:
a、称取50~60份番茄红素色素、10~20份乙醇和1~3份叔丁基对苯二酚,于50~60℃搅拌5~10min,制备成囊芯材料;
b、称取20~30份阿拉伯胶、30~35份麦芽糊精和40~50份水,于50~90℃下搅拌30~60min,得到壁材材料;
c、将所述囊芯材料和壁材材料混合,于50~60MPa下均质5~10min,得到均质液;
d、将所述均质液进行喷雾干燥,得到所述番茄红素微胶囊。
4.根据权利要求1所述驴肉香肠,其特征在于,以重量份计,包括如下成分:60份驴肉、20份猪板油、15份水、5份食盐、1份乳酸链球菌素、3份番茄红素微胶囊、0.8份鼠尾草酚、0.5份鱼精蛋白、1份甜茶苷、3份新橙皮苷二氢查耳酮、0.5份丁二酸钠、0.5份茶多酚、1.5份老抽、2份料酒、0.5份八角粉、0.4份洋葱粉、1份欧芹叶和0.5份香菜。
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