CN106473020A - 复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法 - Google Patents
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Abstract
本发明公开了一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,所述方法步骤如下:将复合香辛料提取物添加到哈尔滨风干肠中,控制其加入量为0.1~0.5 g/kg,所述复合香辛料提取物由肉桂醇溶提取物、丁香醇溶提取物和八角醇溶提取物按照质量比为1:1:1的比例复配而成。本发明将肉桂、丁香和八角的醇溶提取物添加到哈尔滨风干肠中,通过对生物胺积累、理化指标、微生物指标和感官品质进行检测,结果表明,添加复合香辛料提取物的风干肠中生物胺含量显著低于对照组,同时,添加复合香辛料提取物可有效抑制风干肠的氧化,抑制挥发性盐基氮值的增加和肠杆菌的生长,改善风干肠的品质特性。
Description
技术领域
本发明涉及一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法。
背景技术
哈尔滨风干肠是深受消费者喜爱的发酵肉制品。目前,传统风干肠的加工方式仍以自然发酵为主,处于凭感觉和经验控制产品质量的阶段,需要的发酵时间较长,对环境的要求也比较高,没有明确的标准和可靠的检测手段,产品品质不稳定,且容易腐败变质产生胺类物质,在一定程度上影响企业经济效益的同时也危害着人体的健康。由于哈尔滨风干肠主要利用自然微生物的发酵,发酵虽然给风干肠带来了独特的风味,同时也容易产生过量的生物胺,因此发酵肉制品中生物胺的控制成为国内外研究的热点。
现在人们越来越提倡健康的绿色食品,消费者对非天然食品添加剂的顾虑也随之增加,从动植物以及微生物中提取天然的食品防腐剂更为消费者所接受。同合成的防腐剂相比,它们对腐败菌的生长也有很好的抑制效果,可降低生物胺的积累。香辛料是一种天然植物提取物,含有芳香或刺激性挥发油、有机酸及辣味成分,添加香辛料提取物不仅能能赋予食物特定的风味、颜色以及香味,而且还能促进胃肠蠕动,增强食欲,对多种微生物具有很好的抗菌性。食品中生物胺的积累,主要是由于一些微生物(主要是腐败微生物)产生的氨基酸脱羧酶对氨基酸脱羧作用产生的,因此通过添加香辛料提取物抑制食品中腐败菌的生长也可以间接抑制食品中生物胺的积累。目前国内外相关研究较少,且研究大多集中在鱼肉产品中,风干肠中香辛料提取物抑制生物胺积累的研究目前还没有。
发明内容
本发明的目的是提供一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,该复合香辛料提取物的加入既可以有效抑制风干肠发酵过程中生物胺的积累,又可以改善风干肠的品质。
本发明的目的是通过以下技术方案实现的:
一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,包括如下步骤:
将复合香辛料提取物添加到哈尔滨风干肠中,控制其加入量为0.1~0.5 g/kg,所述复合香辛料提取物由肉桂醇溶提取物、丁香醇溶提取物和八角醇溶提取物按照质量比为1:1:1的比例复配而成。
本发明将肉桂、丁香和八角的醇溶提取物添加到哈尔滨风干肠中,通过对生物胺积累、理化指标、微生物指标和感官品质进行检测,结果表明,添加复合香辛料提取物的风干肠中生物胺含量显著低于对照组,同时,添加复合香辛料提取物可有效抑制风干肠的氧化,抑制挥发性盐基氮值的增加和肠杆菌的生长,改善风干肠的品质特性。
具体实施方式
下面对本发明的技术方案作进一步的说明,但并不局限于此,凡是对本发明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精神和范围,均应涵盖在本发明的保护范围中。
本发明提供了一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,该方法将肉桂、丁香和八角的醇溶提取物以不同的复配方式添加到哈尔滨风干肠中,研究其对风干肠发酵过程中生物胺的抑制效果,同时对风干肠发酵过成中的pH、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBARS)、肠杆菌和感官品质进行了检测,筛选出一种复合香辛料提取物——肉桂、丁香和八角复合提取物,既可以抑制哈尔滨风干肠发酵过程中生物胺的积累,又可以改善风干肠的品质。其中:
哈尔滨风干肠的制作方法如下:
将猪瘦肉(90%)和猪肥肉(10%)用孔径为1.5 cm筛板的绞肉机绞碎,然后加入辅料盐(2.5%)、亚硝(0.01%)、麯酒(1%)、葡萄糖(5%)、味素(0.3%)、混合香辛料粉0.3%(混合香辛料中各成分的质量比为花椒:茴香:白芷:砂仁:胡椒:豆蔻=15:8:2:4:1:6),将肉馅平均分成5组,(1)不添加香辛料提取物(对照);(2)添加肉桂&八角复合提取物;(3)添加肉桂&丁香复合提取物;(4)添加八角&丁香复合提取物;(5)添加肉桂&丁香&八角复合提取物。各香辛料提取物等比例混合,复合香辛料添加量为0.3 g/kg。将每组肠馅分别灌入猪肠衣中,制成直径约为3 cm,重量约为0.15 kg的肠。将所有制好的风干肠在温度为25±2℃下风干24 h(相对湿度为30~50%),然后转移到恒温恒湿相中进行发酵(25±2℃,相对湿度为75~80%),在第0、3、6、9 d时取样检测。
香辛料提取物的制备方法如下:
将买来的肉桂、丁香、八角分别置于鼓风干燥箱中,60℃烘干24 h,用超微细粉碎机将烘干的肉桂、丁香、八角粉碎,并将粉碎后的粉磨过40目筛子,准确称取筛选后的粉磨50 g,加入盛有95%的食用酒精400 mL的烧杯中,将烧杯置于55℃的恒温水浴锅中,并用电子搅拌器800 r/min搅拌12 h,将溶液抽滤,并将滤渣重复提取两次,将3次所得的滤液在55℃条件下用旋转蒸发仪浓缩,将浓缩液置真空冷冻干燥机中冷冻干燥,将冷冻干燥物研制成粉末,置-20℃冰箱保存待用。
表1为添加不同复合香辛料提取物对风干肠发酵过程中生物胺含量的影响。由表1可以看出,添加复合香辛料提取物风干肠生物胺(酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺)显著低于对照组,各复合组中,肉桂、丁香和八角三种香辛料提取物复合组效果最好。香辛料提取物具有抑菌作用,抑制了生物胺阳性菌的生长。
表1 添加不同复合香辛料提取物风干肠发酵过程中生物胺含量(mg/kg)的变化
a-g同一列字母不同则说明差异显著(P < 0.05)
表2为添加不同复合香辛料提取物对风干肠发酵过程中pH的影响。由表2可以看出,添加复合香辛料提取物可以一定程度上促进pH的降低,但促进效果不大,且各组香辛料提取物间差异性不显著。
表2 添加不同复合香辛料提取物风干肠发酵过程中pH的变化
a-c同一列字母不同则说明差异显著(P < 0.05)
表3为添加不同复合香辛料提取物对风干肠发酵过程中TVB-N的影响。对TVB-N研究表明,添加香辛料提取物TVB-N显著低于对照组,3种香辛料提取物复合添加对TVB-N值的抑制效果最好,抑制率高达14.25%,这可能是因为香辛料提取物有一定的抑菌作用,可以抑制腐败菌的生长,从而抑制腐败菌对蛋白质的降解作用。
表3 添加不同复合香辛料提取物风干肠发酵过程中TVB-N(g/100g)的变化
a-g同一列字母不同则说明差异显著(P < 0.05)
表4为添加不同复合香辛料提取物对风干肠发酵过程中TBARS的影响。由表4可以看出,添加香辛料提取物可以显著抑制风干肠TBARS值的增加,这是因为香辛料提取物具有一定的抗氧化活性,抑制风干肠发酵过程中脂肪发生氧化,且肉桂、丁香和八角三种植物提取物复合组对TBARS值增加的抑制效果最显著。
表4 添加不同复合香辛料提取物风干肠发酵过程中TBARS(mg MDA/kg)的变化
a-e同一列字母不同则说明差异显著(P < 0.05)
表5为添加不同复合香辛料提取物对风干肠发酵过程中肠杆菌的影响。肠杆菌具有较高的赖氨酸和鸟氨酸脱羧酶活性,容易产生尸胺和腐胺。由表5可以看出,添加不同复合香辛料提取物的风干肠中肠杆菌数量显著低于对照组,这可能是由于植物提取物具有一定的抑菌作用,抑制了风干肠中肠杆菌的生长。发酵末期,添加肉桂、丁香和八角复合提取物风干肠中肠杆菌数显著低于其他各组,这说明添加三种香辛料复合提取物可以显著抑制肠杆菌的生长。
表5 添加不同复合香辛料提取物风干肠发酵过程中肠杆菌菌数(log CFU/g)的变化
a-g同一列字母不同则说明差异显著(P < 0.05)
表6为添加不同复合香辛料提取物对风干肠发酵过程中感官品质的影响。感官评价结果表明,添加复合香辛料提取物可以有效改善风干肠的风味,肉桂、丁香和八角复合组在感官评价各方面均为最高,因此,可以选择三种香辛料提取物复合应用到风干肠的生产中,既能抑制生物胺的积累又能改善风干肠的感官品质。
表6 添加不同复合香辛料提取物发酵后风干肠的感官评定
a-f同一列字母不同则说明差异显著(P < 0.05)
通过以上试验,证明将复合香辛料提取物(肉桂、丁香和八角)添加到风干肠中,是一种有效抑制哈尔滨风干肠中生物胺的积累的方法,且添加复合香辛料取物还可以改善风干肠的品质。
Claims (3)
1.一种复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,其特征在于所述方法步骤如下:
将复合香辛料提取物添加到哈尔滨风干肠中,控制其加入量为0.1~0.5 g/kg,所述复合香辛料提取物由肉桂醇溶提取物、丁香醇溶提取物和八角醇溶提取物复配而成。
2.根据权利要求1所述的复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,其特征在于所述复合香辛料提取物的加入量为0.3 g/kg。
3.根据权利要求1或2所述的复合香辛料提取物抑制哈尔滨风干肠中生物胺积累的方法,其特征在于所述复合香辛料提取物中肉桂醇溶提取物、丁香醇溶提取物和八角醇溶提取物的质量比为1:1:1。
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