CN107981244A - 一种风干发酵过程中抑制羊腿脂肪氧化的加工方法 - Google Patents
一种风干发酵过程中抑制羊腿脂肪氧化的加工方法 Download PDFInfo
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Abstract
本发明公开了一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,包括以下步骤:选料、整形:选择羊后腿,清洗去除血水,除蹄、筋腱、多余脂肪;腌制:将羊腿置于脉动压机械腌渍罐中,混合腌渍料进行腌制;接种:将培养好的植物乳杆菌及玫瑰色微球菌混合得到菌种混合液,之后利用盐水注射器将菌种混合液注射到羊腿内;发酵:将接种后的羊腿在恒温恒湿箱内发酵;风干:将发酵后的羊腿放入真空脉动烘干设备中风干,即可制备得到风干发酵羊腿。本发明提高了畜禽肉类的加工深度,增强了营养保健功能,抑制了脂肪氧化,口感好,安全卫生,风味好。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种风干发酵过程中抑制羊腿脂肪氧化的加工方法。
背景技术
羊肉是广泛食用的肉类之一,是国际上每一个国家都食用的畜肉之一,它不仅营养丰富,肉质细嫩,容易消化,它既能御风寒,又可补身体,最适宜于冬季食用,故被称为冬令补品,深受人们欢迎,但其特别的气味(“膻”味)而影响部分消费者的可接纳性。火腿是我国主要的传统腌腊肉制品,因其色、香、味而著称于世。在我国新疆牧区,民间有将羊肉腌制后风干成熟形成风干羊肉的习惯。
风干发酵羊腿是以羊腿为原料,经过盐渍、发酵和干燥处理的制品,羊肉味道鲜味,风味独特,深受人们喜爱,但是另一方面,由于羊肉膻味太重,冷食时更为严重,而且在制作加工过程中脂肪容易氧化,形成了一种令人不愉悦的哈味,这也是制约羊肉加工发展的因素之一,但经过风干和发酵可以很大程度上加以改善。
由于发酵羊腿的制作难度大,制作周期长,质量不容控制,所以目前只有几篇研究性论文,市场上并未见到相关产品。
羊肉作为一种优良的畜肉,属于高蛋白、低脂肪、低胆固醇类营养食品,随着社会发展和进步,羊肉加工技术以及对羊肉加工利用的现代化研究也得到了各国的重视,目前羊肉消费方式还是局限于将生鲜产品直接销售给消费者,而具有高附加值的羊肉制品的生产必定能吸引更多的消费者。
发明内容
为了克服现有的技术制作加工羊腿过程中脂肪容易氧化,形成了一种令人不愉悦的哈味的不足,本发明提供一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,该方法提高了畜禽肉类的加工深度,增强了营养保健功能,抑制了脂肪氧化,成品口感好,安全卫生,风味好等特点。
本发明解决其技术问题所采用的技术方案是:
一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,所述的方法包括以下步骤:
(1)选料、整形:选择羊后腿,清洗去除血水,除蹄、筋腱、多余脂肪;
(2)腌制:将羊腿置于脉动压机械腌渍罐中,混合腌渍料进行腌制;
(3)接种:将培养好的植物乳杆菌及玫瑰色微球菌混合得到菌种混合液,之后利用盐水注射器将菌种混合液注射到羊腿内;
(4) 发酵:将接种后的羊腿在恒温恒湿箱内发酵;
(5)风干:将发酵后的羊腿放入真空脉动烘干设备中风干,即可制备得到风干发酵羊腿。
优选的,步骤(2)中,将腌渍料均匀的涂抹在羊腿表面,然后启动脉动压机械腌渍罐对羊腿进行腌制,首先在150-160kpa高压压力保持6-8min,然后恢复大气压保持20-30min,如此循环往复20-24h;按照羊腿的质量计算,所述的腌渍料中,包括羊腿质量0.2-0.4%的抗氧化剂、4-5%的食盐、0.2-0.3%的花椒粉、0.2-0.3%的八角、0.05-0.10%的五香粉、3-5%的料酒、0.5-1.5%的白砂糖。采用高压和常压循环往复,有利腌渍液渗入肉中,入味快速明显,把常压需要3-5天才腌渍好的时间缩短到1天,腌制时间的缩短能在较大程度上控制脂肪氧化;抗氧化剂的添加可以有效防止在加工过程中脂肪被氧化,特别是加入了乙二胺四乙酸二钠,络合肉中金属离子,有效控制氧化;腌渍料起到可以增香、增色、增味的作用。
优选的,步骤(2)中,所述的抗氧化剂由多种组分溶于水中制备得到,抗氧化剂中的每种组分的质量分数分别是:乙二胺四乙酸二钠0.03%、茶多酚0.2%、红枣黄酮0.1%、亚硝酸钠0.01%。乙二胺四乙酸二钠是一种络合剂,能够有效络合羊肉中的铁离子,减少羊肉中铁离子的含量。前期研究表明,添加不同浓度金属Fe3+、Fe2+离子对羊脂肪进行处理,在4±1℃条件下储藏,不同浓度Fe3+、Fe2+处理后的脂肪样品的氧化诱导期的时间在一直不断的呈现出递减的趋势(P<0.05),Fe3+、Fe2+处理会加速脂肪的氧化分解,并且Fe2+处理组更能加快羊脂肪氧化的速率。用乙二胺四乙酸二钠处理羊肉能够有效抑制脂肪氧化。茶多酚与黄酮类物质都有较强的抗氧化作用;亚硝酸钠的添加作用在于有增色、抗杂菌(对肉毒梭状芽孢杆菌有针对性的抑制作用),还能改善肉制品风味。
优选的,步骤(3)中,所述的植物乳杆菌由脱脂乳培养基扩大培养得到,所述的玫瑰色微球菌由牛肉浸液培养基扩大培养得到;所述的脱脂乳培养基制备:12%脱脂乳粉溶液于121 ℃、0.1MPa灭菌20min,快速冷却后置于30 ℃保温箱中培养3d,证实无菌后即可使用,用于植物乳杆菌的活化和制备生产发酵剂;所述的牛肉浸液培养基制备:牛肉浸液1000 ml、蛋白胨10g、氯化钠5g、琼脂20-25g,pH 7.2-7.4;所述的牛肉浸液的制备:瘦牛肉洗净切碎,称取550g浸泡于1375ml水中12 h,过滤后在121 ℃、0.1MPa灭菌40 min后制备得到。在乳酸菌等微生的作用下能够使肉制品中的糖转化成酸或醇类物质,pH值降低,能够有效抑制病原微生物和腐败菌的生长,延长保质期,同时发酵过程中可产生蛋白酶、脂肪酶等酶类物质,蛋白质分解成更容易被人体吸收的多肽和氨基酸,提高产品的营养价值。
优选的,步骤(4)中,所述的恒温恒湿箱中,发酵温度30℃,湿度93%,当 pH 值下降到5.0左右时调整温度和湿度进入成熟阶段,温度控制8℃,湿度80%,直到羊腿水分含量降至70-80%;发酵时间根据肉制品中的pH值来确定,当pH下降到5.0左右时发酵终止。两个梯度是两个过程,发酵和成熟过程,发酵阶段为了产酸降低pH值,成熟时降低温度和湿度,抑制菌种继续生长,在各种酶作用下产生风味物质。
优选的,步骤(5)中,将成熟后的羊腿在真空脉动烘干设备中风干,首先在真空度为-0.05~-0.08Mpa的条件下保持5~10min,然后在常压下保持20~30min,如此循环往复96~120h,并保持真空脉动烘干设备中的温度为30~40℃。风干过程中用到了真空脉动压技术,真空和常压往复交替作用,使肉中水分能够快速迁移,迅速蒸发,风干过程比常规风干时间缩短。真空过程没有氧气接触有效抑制脂肪氧化,另外风干时间缩短也能减少氧化情况的发生。
本发明的优点是:本发明提高了畜禽肉类的加工深度,增强了营养保健功能,抑制了脂肪氧化,口感好,安全卫生,风味好。
附图说明
图1为实施例1所述的新方法和传统方法加工羊腿过程中过氧化值的变化对比图;
图2为实施例1所述的新方法和传统方法加工羊腿过程中硫代巴比妥酸反应物的变化对比图。
具体实施方式
下面将结合附图对本发明作进一步的说明:
实施例1:
一、羊腿的制作:
(1)选料、整形:选择羊后腿,清洗去除血水,除蹄、筋腱、多余脂肪;
(2)制备腌渍料:称取羊腿质量0.3%的抗氧化剂、4%的食盐、0.2%的花椒粉、0.3%的八角、0.08%的五香粉、4%的料酒和1%的白砂糖,搅拌混合均匀得到腌渍料;其中,抗氧化剂由多种组分溶于水中制备得到,抗氧化剂中的每种组分的质量分数分别是:乙二胺四乙酸二钠0.03%、茶多酚0.2%、红枣黄酮0.1%、亚硝酸钠0.01%;
(3)腌制:将腌渍料均匀的涂抹在羊腿表面,然后启动脉动压机械腌渍罐对羊腿进行腌制,首先在150kpa高压压力保持7min,然后恢复大气压保持20min,如此循环往复22h;
(4)制备培养基:脱脂乳培养基制备:12%脱脂乳粉溶液于121 ℃、0.1MPa灭菌20min,快速冷却后置于30 ℃保温箱中培养3d,证实无菌后即可使用;牛肉浸液培养基制备:瘦牛肉洗净切碎,称取550g浸泡于1375ml水中12 h,过滤后在121 ℃、0.1MPa灭菌40 min后制备得到牛肉浸液,然后取牛肉浸液 1000 ml、蛋白胨10g、氯化钠5g和琼脂20-25g,控制pH7.2-7.4,即可制备得到;
(5)菌种扩大培养:由脱脂乳培养基对植物乳杆菌进行扩大培养,由牛肉浸液培养对玫瑰色微球菌基进行扩大培养得到;
(6) 接种:将培养好的植物乳杆菌及玫瑰色微球菌混合得到菌种混合液,之后利用盐水注射器将菌种混合液注射到羊腿内;
(7)发酵:将接种后的羊腿在恒温恒湿箱内发酵,发酵温度30℃,湿度93%,当 pH 值下降到5.0左右时调整温度和湿度进入成熟阶段,温度控制8-10℃之间,湿度80%,直到羊腿水分含量降至70-80%之间;
(8)风干:将成熟后的羊腿在真空脉动烘干设备中风干,首先在真空度为-0.06Mpa的条件下保持8min,然后在常压下保持25min,如此循环往复110h,并保持真空脉动烘干设备中的温度为35℃,即可制备得到风干羊腿。
二、样品表征:
如图1所示,为实施例1所述的新方法和传统方法加工羊腿过程中过氧化值的变化对比图;如图2所示,为实施例1所述的新方法和传统方法加工羊腿过程中硫代巴比妥酸反应物的变化对比图。
经过对比实验,实施例1加工时间比传统加工时间缩短8天,加工过程和成品氧化指标有了明显的降低,过氧化值和硫代巴比妥酸反应物是油脂氧化程度的重要指标,通过对比可知,采用实施例1加工的最终产品的过氧化值为3.7,而对照实验的数值为4.8;硫代巴比妥酸反应物值为0.75,对照为1.81,差异极显著(P<0.01),氧化指标明显低于对照,说明本发明所述的方法对风干发酵羊腿的脂肪氧化具有很好的抑制作用,效果明显。
实施例2:
一、羊腿的制作:
在实施例1的基础上,本实施例仅对实施例1的(2)、(3)和(8)步骤的工艺参数进行调整,未做陈述部分与实施例1完全一致,本实施例不再进行赘述。
(2)制备腌渍料:称取羊腿质量0.4%的抗氧化剂、5%的食盐、0.3%的花椒粉、0.3%的八角、0.10%的五香粉、5%的料酒和1.5%的白砂糖,搅拌混合均匀得到腌渍料;
(3)腌制:将腌渍料均匀的涂抹在羊腿表面,然后启动脉动压机械腌渍罐对羊腿进行腌制,首先在160kpa高压压力保持8min,然后恢复大气压保持30min,如此循环往复24h;
(8)风干:将成熟后的羊腿在真空脉动烘干设备中风干,首先在真空度为-0.08Mpa的条件下保持10min,然后在常压下保持30min,如此循环往复120h,并保持真空脉动烘干设备中的温度为40℃,即可制备得到风干羊腿。
二、样品表征:
经过对比实验,实施例2制备得到的产品表征性能与实施例1一致,氧化指标明显低于对照,说明本发明所述的方法对风干发酵羊腿的脂肪氧化具有很好的抑制作用,效果明显,本实施例不再进行赘述。
实施例3:
一、羊腿的制作:
在实施例1的基础上,本实施例仅对实施例1的(2)、(3)和(8)步骤的工艺参数进行调整,未做陈述部分与实施例1完全一致,本实施例不再进行赘述。
(2)制备腌渍料:称取羊腿质量0.2%的抗氧化剂、4%的食盐、0.2%的花椒粉、0.2%的八角、0.05%的五香粉、3%的料酒和0.5%的白砂糖,搅拌混合均匀得到腌渍料;
(3)腌制:将腌渍料均匀的涂抹在羊腿表面,然后启动脉动压机械腌渍罐对羊腿进行腌制,首先在150kpa高压压力保持6min,然后恢复大气压保持20min,如此循环往复20h;
(8)风干:将成熟后的羊腿在真空脉动烘干设备中风干,首先在真空度为-0.05Mpa的条件下保持5min,然后在常压下保持20min,如此循环往复90h,并保持真空脉动烘干设备中的温度为30℃,即可制备得到风干羊腿。
二、样品表征:
经过对比实验,实施例3制备得到的产品表征性能与实施例1一致,氧化指标明显低于对照,说明本发明所述的方法对风干发酵羊腿的脂肪氧化具有很好的抑制作用,效果明显,本实施例不再进行赘述。
最后应说明的是:显然,上述实施例仅仅是为清楚地说明本发明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (6)
1.一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,所述的方法包括以下步骤:
(1)选料、整形:选择羊后腿,清洗去除血水,除蹄、筋腱、多余脂肪;
(2)腌制:将羊腿置于脉动压机械腌渍罐中,混合腌渍料进行腌制;
(3)接种:将植物乳杆菌及玫瑰色微球菌混合得到菌种混合液,之后利用盐水注射器将菌种混合液注射到羊腿内;
(4)发酵:将接种后的羊腿在恒温恒湿箱内发酵;
(5)风干:将发酵后的羊腿放入真空脉动烘干设备中风干,即可制备得到风干发酵羊腿。
2.如权利要求1所述的一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,步骤(2)中,将腌渍料均匀的涂抹在羊腿表面,然后启动脉动压机械腌渍罐对羊腿进行腌制,首先在150-160kpa高压压力保持6-8min,然后恢复大气压保持20-30min,如此循环往复20-24h;按照羊腿的质量计算,所述的腌渍料中,包括羊腿质量0.2-0.4%的抗氧化剂、4-5%的食盐、0.2-0.3%的花椒粉、0.2-0.3%的八角、0.05-0.10%的五香粉、3-5%的料酒、0.5-1.5%的白砂糖。
3.如权利要求2所述的一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,步骤(2)中,所述的抗氧化剂由多种组分溶于水中制备得到,抗氧化剂中的每种组分的质量分数分别是:乙二胺四乙酸二钠0.03%、茶多酚0.2%、红枣黄酮0.1%、亚硝酸钠0.01%。
4.如权利要求1所述的一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,步骤(3)中,所述的植物乳杆菌由脱脂乳培养基扩大培养得到,所述的玫瑰色微球菌由牛肉浸液培养基扩大培养得到;所述的脱脂乳培养基制备:12%脱脂乳粉溶液于121 ℃、0.1MPa灭菌20min,快速冷却后置于30 ℃保温箱中培养3d,证实无菌后即可使用;所述的牛肉浸液培养基制备:牛肉浸液 1000 ml、蛋白胨10g、氯化钠5g、琼脂20-25g,pH 7.2-7.4;所述的牛肉浸液的制备:瘦牛肉洗净切碎,称取550g浸泡于1375ml水中12 h,过滤后在121℃、0.1MPa灭菌40 min后制备得到。
5.如权利要求1所述的一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,步骤(4)中,所述的恒温恒湿箱中,发酵温度30℃,湿度93%,当 pH 值下降到5.0左右时调整温度和湿度进入成熟阶段,温度控制8-10℃,湿度80%,直到羊腿水分含量降至70-80%。
6.如权利要求1所述的一种风干发酵过程中抑制羊腿脂肪氧化的加工方法,其特征在于,步骤(5)中,将成熟后的羊腿在真空脉动烘干设备中风干,首先在真空度为-0.05~-0.08Mpa的条件下保持5~10min,然后在常压下保持20~30min,如此循环往复96~120h,并保持真空脉动烘干设备中的温度为30~40℃。
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