CN108835533A - 一种保质期长的血肠的制备方法 - Google Patents
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Abstract
本发明提供了一种保质期长的血肠的制备方法，本发明通过选用特殊的原材料处理方式和特殊的辅料，加之采用两段发酵工艺，显著的延长了血肠的保质期。本发明的方法制备得到的血肠在常温(15‑25℃)的保质期可长达7天以上，在4℃冰箱冷藏室的保质期可长达21天以上，在真空包装的常温(15‑25℃)可长达160天以上。
Description
技术领域
本发明属于食品技术领域，具体涉及一种保质期长的血肠的制备方法。
背景技术
血肠是人们喜爱的食品之一，民间老百姓常自制血肠食用。一般的家用做法得到的血肠，在常温下的保质期通常为1-2天，难以存放食用。为了延长保质期，通常需要向血肠中加入防腐添加剂山梨酸钾等。但从饮食健康的角度而言，需要开拓一些不含防腐剂的血肠的制备方法。
发酵法是血肠的制备方法之一。中国专利CN102987418A在利用发酵方法制备血肠方面进行了尝试，不过其解决的仅仅是可否制备血肠的问题，而非为了解决血肠的保质期问题。
在延长血肠的保质期方面，中国专利CN104921251A进行了有益的探索。该专利通过对配方和步骤的特殊设置延长了血肠的保质期。不过该方法采用的并非发酵的方法。
因此，如何利用发酵法制备血肠并获得较长的保质期，是一个值得研究的课题。
发明内容
针对现有技术的需求和不足，本发明的目的在于一种保质期长的血肠的制备方法，该方法包括如下步骤：
(1)将猪肉切碎成末，然后利用菖蒲精油进行熏蒸处理，菖蒲精油的用量为0.3～0.5g/m3，之后加入适量的食盐进行腌制，然后加入猪鲜血充分混合；猪肉与猪鲜血的重量比为3.5:1；
(2)将白芷制成粉末，均匀分散在步骤(1)所得物上，白芷与步骤(1)所得物的重量比为1:500～600；
(3)对步骤(1)进行第一段发酵，所采用的发酵菌为植物乳杆菌菌株，其保藏号为CGMCC No.9741，发酵的条件为：温度25～30℃，发酵时间为32～36小时；
(4)取步骤(3)所得物进行第二段发酵，所采用的发酵菌为戊糖片球菌，其保藏号为CGMCC No.1923，发酵条件为：温度20～25℃，发酵时间为36～42小时；
(5)对步骤(4)所得物在80～90℃下进行烘干处理，使得水分为40～45％。
在本发明中，保藏号为CGMCC No.9741的发酵菌为植物乳杆菌，是公布在中国专利CN201410835061.X上的菌株，是已有的菌株，其保藏在中国微生物菌种保藏管理委员会普通微生物中心；保藏号为CGMCC No.1923的发酵菌为戊糖片球菌，是公布在CN200710003367.9的菌株，也是已有的菌株，其也保藏在中国微生物菌种保藏管理委员会普通微生物中心。
在本发明的研究当中，我们首先是直接采用CGMCC No.9741进行一次性发酵，控制发酵时间为36～60小时之间，均无法获得保质期长的血肠。我们抱着尝试的态度，在利用CGMCC No.9741发酵之后，再次接种CGMCC No.1923进行发酵，发现能一定程度上延长保质期。
在这个发现的基础上，我们调控其它发酵的步骤，发现本发明的步骤(1)和步骤(2)对本发明保质期的影响是显著的。
一般而言，大多精油都具有一定的抗菌性，白芷作为传统中药材，也被证明有一定的抗菌性。我们在研究的过程中，起初仅是从抗菌的角度进行了所述操作，当获得理想的效果后，我们将菖蒲精油调整为常见的玫瑰花精油，却发现保质期大幅下降。另外，我们不进行步骤(2)的加入白芷粉操作时，保质期也出现了大幅度的下降。
由于保质期的长短主要受到食品原材料内部细菌繁殖速度的影响，根据上述结果，我们认为步骤(1)和步骤(2)的加入使得血肠原材料内的抗菌效果出现协同增效的效果。
在获得上述结论之后，我们再一次将发酵方法调整为利用CGMCC No.9741进行同样的单次发酵，但保质期大幅增加的效果却消失了。因此，我们认为，利用CGMCC No.1923进行第二段发酵，是必要的。
在上述的研究成果下，作为可选的一个方案，步骤(1)中的腌制时间可以为20～30分钟。
我们考察了菖蒲精油添加量的影响，发现当菖蒲精油的用量为0.35g/m3可以获得更好的效果。
在实际的制备过程中，还可以根据个人的口味在步骤(2)中，加入适量生姜、适量花椒或者适量胡椒。
在本发明中，“适量”的意思是根据个人的口味选择所涉及的材料的添加量的多寡，以适宜相应人群对含盐量、花椒含量、胡椒含量和生姜含量的不同需求为宜。
作为本发明的一个实施方案，步骤(3)和或步骤(4)中，接种量为3～5％。
作为本发明的一个优选的方案，步骤(3)中，发酵时间为32小时，步骤(4)中，发酵时间为42小时。
本发明的有益效果：
本发明的方法制备得到的血肠在常温(15-25℃)的保质期可长达7天以上，在4℃冰箱冷藏室的保质期可长达21天以上，在真空包装的常温(15-25℃)可长达160天以上。
具体实施方式
下面通过实施例对本发明进行具体描述，有必要在此指出的是以下实施例只是用于对本发明进行进一步的说明，不能理解为对本发明保护范围的限制，该领域的技术熟练人员根据上述发明内容所做出的一些非本质的改进和调整，仍属于本发明的保护范围。
实施例1
(1)将猪肉切碎成末，然后利用菖蒲精油进行熏蒸处理，菖蒲精油的用量为0.35g/m3，之后加入适量的食盐进行腌制20分钟，然后加入猪鲜血充分混合；猪肉与猪鲜血的重量比为3.5:1；
(2)将白芷制成粉末，均匀分散在步骤(1)所得物上，白芷与步骤(1)所得物的重量比为1:500；
(3)对步骤(1)进行第一段发酵，所采用的发酵菌为植物乳杆菌菌株，其保藏号为CGMCC No.9741，接种量为5％，发酵的条件为：温度25～30℃，发酵时间为32小时；
(4)取步骤(3)所得物进行第二段发酵，所采用的发酵菌为戊糖片球菌，其保藏号为CGMCC No.1923，接种量为5％，发酵条件为：温度20～25℃，发酵时间为42小时；
(5)对步骤(4)所得物在80～90℃下进行烘干处理，使得水分为40～45％。
对比例1
除了将菖蒲精油替换为玫瑰花精油之外，其余的步骤与实施例1保持一致。
对比例2
除了不采用菖蒲精油熏蒸，其余的步骤与实施例1保持一致。
对比例3
除了不加入白芷粉之外，其余与实施例1保持一致。
对比例4
不进行步骤(4)的第二段发酵，采用步骤(3)的发酵菌进行单一发酵，发酵时长为48小时，其余的步骤与实施例1保持一致。
考察实施例1和对比例1-4所得的血肠在不同的保藏环境中的保质期，结果如表1所示。
表1不同环境下的保质期(天)
Claims (6)
1.一种保质期长的血肠的制备方法，其特征在于，所述方法包括如下步骤：
(1)将猪肉切碎成末，然后利用菖蒲精油进行熏蒸处理，菖蒲精油的用量为0.3～0.5g/m3，之后加入适量的食盐进行腌制，然后加入猪鲜血充分混合；猪肉与猪鲜血的重量比为3.5:1；
(2)将白芷制成粉末，均匀分散在步骤(1)所得物上，白芷与步骤(1)所得物的重量比为1:500～600；
(3)对步骤(1)进行第一段发酵，所采用的发酵菌为植物乳杆菌菌株，其保藏号为CGMCCNo.9741，发酵的条件为：温度25～30℃，发酵时间为32～36小时；
(4)取步骤(3)所得物进行第二段发酵，所采用的发酵菌为戊糖片球菌，其保藏号为CGMCC No.1923，发酵条件为：温度20～25℃，发酵时间为36～42小时；
(5)对步骤(4)所得物在80～90℃下进行烘干处理，使得水分为40～45％。
2.根据权利要求1所述的制备方法，其特征在于，步骤(1)中，进行所述腌制时，腌制20～30分钟。
3.根据权利要求1所述的制备方法，其特征在于，步骤(1)中，所述菖蒲精油的用量为0.35g/m3。
4.根据权利要求1所述的制备方法，其特征在于，步骤(2)中，还加入适量生姜、适量花椒或者适量胡椒。
5.根据权利要求1所述的制备方法，其特征在于，步骤(3)和或步骤(4)中，接种量为3～5％。
6.根据权利要求1所述的制备方法，其特征在于，步骤(3)中，发酵时间为32小时，步骤(4)中，发酵时间为42小时。
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