CN108850993A - 一种腌制低盐风鹅的香辛料盐制备方法 - Google Patents
一种腌制低盐风鹅的香辛料盐制备方法 Download PDFInfo
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
一种腌制低盐风鹅的香辛料盐制备方法,包括以下步骤:1)将丁香、八角、花椒、甘草、良姜和肉蔻的混合香料粉碎后过筛,加入10‑30倍的乙醇溶液在30‑80℃下浸泡2‑5h,压滤,得香辛料浸提液;2)向食盐中加入1‑6倍的香辛料浸提液,分别加入2‑10%的β‑环糊精和2‑10%的麦芽糊精,加热浓缩,回收乙醇,边加热边搅拌,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物;3)粉碎,过筛。本发明有效防止香辛料中抗氧化和抑菌成分的损失,有效成分能随盐均匀分布在鹅体表面,渗入鹅体速度快,且鹅体表面无香辛料细屑,无须清洗,易于实现低盐风鹅的标准化绿色生产。
Description
技术领域
本发明属于食品加工技术领域,涉及腌制低盐风鹅的香辛料盐制备。
背景技术
风鹅是我国的著名传统土特产品之一,是腊味佳品。虽然各地加工工艺各不相同,但均是将鹅宰杀后经食盐腌制、干制而成。传统风鹅是在冬季生产,用盐量高达10%,存放期为3-6个月,因其油脂含量高,随气温的升高,其油脂会急剧氧化,造成风鹅变质。目前,风鹅大部分以手工作坊生产为主,常因卫生把控不严,造成微生物含量超标,随气温的升高,微生物快速繁殖,造成风鹅腐败变质。研究表明,粪肠球菌(Enterococcus faecalis)、鸡肠球菌(Enterococcus gallinarum)、铅黄肠球菌(Enterococcus casseliflavus)和松鼠葡萄球菌(Staphylococcus sciuri)是造成风鹅腐败的主要微生物。采用真空包装能适当延缓产品氧化和因微生物超标造成的腐败,但不能从根本解决问题,效果有限。一些厂家通过添加化学合成的抗氧化剂和防腐剂,如:TBHQ、脱氢乙酸钠等,来抑制风鹅氧化和腐败,但添加化学的抗氧化剂和防腐剂正收到越来越多的消费者抵触。因此,风鹅生产急需能高效抑制风鹅中腐败菌的天然抗氧化剂和防腐剂。传统风鹅在腌制时,用盐量高达鹅重的10%以上,为防止风鹅过咸,腌制后需用大量的温水反复浸泡脱盐,每只鹅有150克左右的食盐流入废水,不仅浪费了水、食盐资源,也严重污染了环境。为防止腐败,传统风鹅产品含盐量高达8%以上,不符合消费者对低盐食品的需求,如何防止低盐风鹅变质也是风鹅加工急需解决的难题。
香辛料是常用调味料,具有增香祛腥的作用,增进食欲的功效。研究也表明香辛料具有抗氧化和抑菌的作用。但要将香辛料用于低盐风鹅抗氧化和防腐存在以下主要问题,第一,能有效抑制风鹅油脂氧化和腐败菌的香辛料组成需要进行筛选并优化才能确定;第二,颗粒状香辛料、香辛料精油或油树脂在腌制时很难与原料鹅混合均匀;第三,粉状的香辛料依然含有较多的纤维素、木质素,在腌制时存在有效成分渗入鹅体慢的问题;第四,粉状的香辛料细屑会黏附于鹅体表面,清洗时费时费水,且很难清洗干净,影响风鹅产品外观。
发明内容
本发明的目的是针对现有技术的不足,提出一种腌制低盐风鹅的香辛料盐制备方法,有效保留香辛料中香味等风味、抗氧化和抑菌物质等成分,产品无渣,使用方便,易于混匀,入味快,显著抑制风鹅油脂氧化和腐败菌,显著减少用盐量和含盐废水的排放,延长保质期,无须添加任何化学防腐剂和抗氧化剂,有助实现风鹅的标准化绿色生产。
本发明是通过以下技术方案实现的。
本发明所述的一种腌制低盐风鹅的香辛料盐制备方法,包括以下步骤。
(1)香辛料浸提液的制备:将重量比为20-30%丁香、20-30%八角、10-20%花椒、10-20%甘草、5-15%良姜和5-15%肉蔻的混合香辛料粉碎后过10-60目筛,加入香辛料粉重量10-30倍的乙醇溶液在30-80℃下浸泡2-5h,经压滤后,得到香辛料浸提液。
(2)香辛料盐共结晶包埋物的制备:向食盐中加入食盐重量1-6倍的香辛料浸提液,并分别加入食盐重量2-10%的β-环糊精和2-10%的麦芽糊精,煮沸加热浓缩,回收乙醇,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.2-1.5m/s,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物。
(3)香辛料盐的包装:香辛料盐共结晶包埋物经粉碎,过30目筛,制得无渣的腌制低盐风鹅的香辛料盐成品。
本发明步骤(1)中优选重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料。
本发明步骤(1)中优选将混合香辛料粉碎后过30目筛。
本发明步骤(1)中优选加入香辛料粉重量20倍的乙醇溶液在50℃下浸泡3 h。
本发明步骤(1)中优选乙醇溶液为50%(v/v)的乙醇水溶液。
本发明步骤(2)中优选向食盐中加入食盐重量2倍的香辛料浸提液。
本发明步骤(2)中优选分别加入食盐重量5%的β-环糊精和5%的麦芽糊精。
本发明步骤(2)中优选桨叶外缘的圆周速度为0.6m/s。
比较研究了八角、桂皮、花椒、香叶、丁香、肉寇、草果、小茴香、白芷、草扣、山萘、陈皮、甘草、辛夷、良姜、砂仁等20余种常用香辛料的抗氧化和抑菌能力,发现不同香辛料清除超氧阴离子自由基(O2 -·)、羟自由基(·OH)和二苯代苦味肼基自由基(DPPH·)的能力和抑制粪肠球菌(Enterococcus faecalis)ATCC 51299、鸡肠球菌(Enterococcus gallinarum)CGMCC 1.9125、铅黄肠球菌(Enterococcus casseliflavus)CGMCC 1.9124和松鼠葡萄球菌(Staphylococcus sciuri)CGMCC 1.10845的能力均不同,同一香辛料的水提物和醇提物清除三种自由基和抑菌的能力也不同,选取抗氧化和抑制风鹅腐败菌能力强的六种香辛料进行组合优化实验,并制成香辛料盐用于风鹅加工试验,结果发现重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料物能有效抑制风鹅油脂氧化和腐败菌,用鲜鹅重2.7%的香辛料盐腌制的风鹅产品室温放置9个月的过氧化值<1.1g/100g(以脂肪计),符合风鹅国家标准≤1.5g/100g的要求,并与添加化学抗氧化剂TBHQ的效果相当,而传统纯食盐方法腌制的风鹅产品室温放置6个月的过氧化值就高达2.4g/100g,结果见附图1。用香辛料盐腌制的风鹅产品初始菌落总数为1×103cfu/g风鹅时,室温放置9个月的菌落总数为2×103cfu/g风鹅,并与添加化学防腐剂脱氢乙酸钠的效果相当,而传统纯食盐方法腌制的风鹅产品的菌落总数为5×105cfu/g风鹅,结果见附图2。因此,本发明所确定的混合香辛料组成能有效抑制风鹅氧化和腐败菌,在风鹅生产应用中取得了意想不到的显著效果。
针对颗粒状香辛料、香辛料精油或油树脂在腌制时很难与原料鹅混合均匀,以及粉状的香辛料依然含有较多的纤维素、木质素,在腌制时存在有效成分渗入鹅体慢的问题,本发明通过将丁香、八角、花椒、甘草、良姜和肉蔻六种混合香辛料中的有效成分浸提出来,去除渣子后,再与食盐混合加工成速溶、无渣的香辛料盐。香辛料中的有效成分能随盐均匀分布在鹅体表面,渗入鹅体速度快,且鹅体表面无香辛料细屑,无须清洗,易于实现风鹅的标准化绿色生产。
本发明将丁香、八角、花椒、甘草、良姜和肉蔻六种混合香辛料粉碎后用50%(v/v)的乙醇水溶液浸泡,能将香辛料中的醇溶和水溶性的香味物质、抑菌和抗氧化成分充分浸提出来,有效避免了单纯用乙醇或水提取时浸提不充分,香辛料中有效成分损失较大的问题。
通过向香辛料浸提液中添加β-环糊精,能使香辛料中的疏水性成分包合到β-环糊精的空腔中,加入麦芽糊精能充分包埋含有香辛料中的疏水性成分的β-环糊精,使β-环糊精空腔两端封闭,有效防止香辛料中的疏水性成分的挥发和氧化损失,从而显著延长产品的稳定性和保质期。
粉碎后的香辛料粉中的香味物质等有效成分易挥发或氧化,且易吸潮,不宜长期存放。本发明将香辛料浸提液加入到食盐中,煮沸加热浓缩,在食盐结晶时,香辛料浸提液中的亲水性成分会进入食盐晶体,与食盐共结晶。加入麦芽糊精能充分包埋含有香辛料中亲水性成分的食盐共结晶物,有效隔绝氧气和光照,防止香辛料中的亲水性成分的氧化损失,从而显著延长产品的稳定性和保质期。
本发明在加热结晶时边加热边搅拌,使得食盐和β-环糊精的晶体较小,且随搅拌速度的增加,食盐和β-环糊精的晶体会变得十分细小,单位重量的食盐的比表面积急剧增加,其共结晶所携带的香辛料浸提液中亲水性成分的量也显著增加。
为比较不同加工方法对香辛料中风味、抗氧化和抑菌成分的保存效果,在本发明的优化条件下,将重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料粉碎后过30目筛,加入香辛料重量20倍的50%(v/v)的乙醇水溶液在50℃下浸泡3h,经压滤后,得到香辛料浸提液,向食盐中加入其重量2倍的香辛料浸提液,并分别加入食盐重量5%的β-环糊精和5%的麦芽糊精,煮沸加热浓缩,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.6m/s,直至物料完全结晶,将香辛料盐共结晶包埋物经粉碎,过30目筛后,称重,装袋,制得无渣的腌制低盐风鹅的香辛料盐成品(标记为香辛料液+食盐+β-环糊精+麦芽糊精);在同等条件下,分别制备不加麦芽糊精的香辛料盐成品(标记为香辛料液+食盐+β-环糊精),不加β-环糊精的香辛料盐成品(标记为香辛料液+食盐+麦芽糊精),不加食盐的香辛料盐成品(标记为香辛料液+β-环糊精+麦芽糊精),不加β-环糊精和麦芽糊精的香辛料盐成品(标记为香辛料液+食盐),不加食盐和麦芽糊精的香辛料盐成品(标记为香辛料液+β-环糊精),不加食盐和β-环糊精的香辛料盐成品(标记为香辛料液+麦芽糊精),以及按传统方法制备的香辛料盐成品(标记为香辛料粉+食盐)。所有样品存放12个月后,分别测定它们清除羟自由基(·OH)和抑制粪肠球菌(Enterococcus faecalis)ATCC 51299的能力,结果见附图3和4。
从附图3和4可以看出,采用本发明方法制得的香辛料盐成品存放12个月后清除·OH和抑制粪肠球菌的能力最高,传统产品清除·OH的能力不及其三分之一,抑菌能力小于其二分之一。表明本发明能有效保存香辛料中的风味、抗氧化和抑菌成分。不加麦芽糊精组的清除能力均比加麦芽糊精组要低,表明麦芽糊精不仅能充分包埋β-环糊精,使β-环糊精空腔两端封闭,还能包埋香辛料食盐共结晶物;不加食盐组的清除能力均比加食盐组的要低,表明食盐能与香辛料中的水溶性风味、抗氧化和抑菌成分形成共结晶物,从而显著延长产品的稳定性和保质期。
本发明与现有技术相比具有如下优点。
本发明所确定的混合香辛料组成能有效抑制风鹅氧化和腐败菌,风鹅产品在室温存放保质期达9个月以上,风鹅产品含盐量≤4.5%,无须添加任何化学防腐剂和抗氧化剂,满足低盐风鹅生产的需要。本发明将混合香辛料粉碎后用50%(v/v)的乙醇水溶液浸泡,将香辛料中的醇溶和水溶性的香味物质、抑菌和抗氧化成分充分浸提出来,去除渣子后,与食盐共结晶成速溶、无渣的香辛料盐。香辛料盐使用方便,香辛料中的有效成分能随盐均匀分布在鹅体表面,渗入鹅体速度快,且鹅体表面无香辛料细屑,无须清洗及多次漂洗脱盐,易于实现低盐风鹅的标准化绿色生产。
本发明通过β-环糊精包合香辛料中的疏水性成分,并通过麦芽糊精包埋使β-环糊精空腔两端封闭,有效防止香辛料中的疏水性成分的挥发和氧化损失。同时,香辛料中的亲水性成分与食盐共结晶,进入食盐晶体,并被麦芽糊精充分包埋,有效隔绝氧气和光照,防止香辛料中的亲水性成分的氧化损失。与传统香辛料粉相比,本发明所生产的无渣香辛料盐产品具有稳定性好和保质期长的优点。
附图说明
图1为不同加工方法对风鹅过氧化值的影响图。
图2为不同加工方法对风鹅中菌落总数的影响图。
图3为不同样品清除羟自由基(·OH)的能力图。
图4为不同样品抑制粪肠球菌的能力图。
具体实施方式
本发明通过以下实施例作进一步地说明。
实施例1。
将重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料粉碎后过30目筛,加入香辛料粉重量20倍的50%(v/v)的乙醇水溶液在50℃下浸泡3h,经压滤后,得到香辛料浸提液,向食盐中加入其重量2倍的香辛料浸提液,并分别加入食盐重量5%的β-环糊精和5%的麦芽糊精,经高压蒸汽煮沸,加热浓缩,回收乙醇,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.6m/s,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物,将香辛料盐共结晶包埋物经粉碎,过30目筛后,称重,装袋,制得无渣的腌制低盐风鹅的香辛料盐成品。
所制得的香辛料盐产品在腌制兴国灰鹅时,添加量为鲜光鹅重的2.7%,使用方便,香辛料中的有效成分能随盐均匀分布在饿体表面,渗入鹅体速度快,且鹅体表面无香辛料细屑,无须清洗及脱盐,显著减少水、食盐使用量及含盐废水的排放,可实现低盐风鹅的标准化绿色生产,抗氧化和抑菌效果显著,风鹅保质期达9个月,且可显著降低风鹅的含盐量(≤4.5%),且风鹅风味突出。所制得的香辛料盐产品在袋中存放12个月后,其清除羟自由基(·OH)和二苯代苦味肼基自由基(DPPH·)的能力均显著高于传统香辛料粉产品,其抑制食品中腐败菌粪肠球菌(Enterococcus faecalis)CGMCC1.2135和蜡状芽孢杆菌(Bacillus cereus)CGMCC1.260的能力也显著强于传统香辛料粉产品,表明本发明所生产的无渣香辛料盐产品具有稳定性好和保质期长的显著特点。
实施例2。
将重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料粉碎后过30目筛,加入香辛料粉重量20倍的50%(v/v)的乙醇水溶液在65℃下浸泡2h,经压滤后,得到香辛料浸提液,向食盐中加入其重量3倍的香辛料浸提液,并加入食盐重量5%的β-环糊精、7.5%的麦芽糊精和5%的味精,经高压蒸汽煮沸,加热浓缩,回收乙醇,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.7m/s,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物,将香辛料盐共结晶包埋物经粉碎,过30目筛后,称重,装袋,制得无渣的腌制低盐风鹅的香辛料盐成品。
所制得的香辛料盐产品在腌制扬州白鹅时,添加量为鲜光鹅重的2.7%,使用方便,香辛料中的有效成分能随盐均匀分布在鹅体表面,渗入鹅体速度快,且鹅体表面无香辛料细屑,无须清洗,显著减少含盐废水的排放,可实现低盐风鹅的标准化绿色生产,抗氧化和抑菌效果显著,风鹅保质期达9个月,且可显著降低风鹅的含盐量(≤4.5%)。
实施例3。
将重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料粉碎后过20目筛,加入香辛料粉重量10倍的50%(v/v)的乙醇水溶液在70℃下浸泡2h,经压滤后,向香辛料渣中再加入香辛料粉重量10倍的50%(v/v)的乙醇水溶液在70℃下浸泡2h,经压滤后,合并两次提取得到的香辛料浸提液,经两次提取后,香辛料中的有效成分提取更加充分,向食盐中加入其重量2倍的香辛料浸提液,并加入食盐重量5%的β-环糊精和食盐重量5%的麦芽糊精,经高压蒸汽煮沸,加热浓缩,回收乙醇,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.6 m/s,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物,将香辛料盐共结晶包埋物经粉碎,过30目筛后,称重,装袋,制得无渣的腌制低盐风鹅的香辛料盐成品。
Claims (8)
1.一种腌制低盐风鹅的香辛料盐制备方法,其特征是包括以下步骤:
(1)将重量比为20-30%丁香、20-30%八角、10-20%花椒、10-20%甘草、5-15%良姜和5-15%肉蔻的混合香辛料粉碎后过10-60目筛,加入香辛料粉重量10-30倍的乙醇溶液在30-80℃下浸泡2-5h,经压滤后,得到香辛料浸提液;
(2)向食盐中加入食盐重量1-6倍的香辛料浸提液,并分别加入食盐重量2-10%的β-环糊精和2-10%的麦芽糊精,煮沸加热浓缩,回收乙醇,边加热边搅拌,锚式搅拌器桨叶外缘的圆周速度为0.2-1.5m/s,直至水分收干,物料完全结晶,得到香辛料盐共结晶包埋物;
(3)香辛料盐共结晶包埋物经粉碎,过30目筛,制得无渣的腌制低盐风鹅的香辛料盐成品。
2.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(1)中重量比为25%丁香、25%八角、15%花椒、15%甘草、10%良姜和10%肉蔻的混合香辛料。
3.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(1)中将混合香辛料粉碎后过30目筛。
4.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(1)中加入香辛料粉重量20倍的乙醇溶液在50℃下浸泡3 h。
5.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(1)中乙醇溶液为50%(v/v)的乙醇水溶液。
6.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(2)中向食盐中加入食盐重量2倍的香辛料浸提液。
7.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(2)中分别加入食盐重量5%的β-环糊精和5%的麦芽糊精。
8.根据权利要求1所述的一种腌制低盐风鹅的香辛料盐制备方法,其特征是步骤(2)中桨叶外缘的圆周速度为0.6m/s。
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