CN109497446A - 采用复合酶制剂的肉制品生产工艺 - Google Patents
采用复合酶制剂的肉制品生产工艺 Download PDFInfo
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Classifications
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- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Microbiology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提出采用复合酶制剂的肉制品生产工艺,包括如下步骤:选取原材料、原料预处理、制备发酵剂、制取酶制剂、腌制、降解原料、酶法处理和恒温发酵;本发明通过发酵剂对原料进行降解发酵可以对原料内的胆固醇进行降解,减少制成的肉制品内含有的胆固醇,通过酶法处理中使用的转谷氨酰胺酶可以大大改善肉制品蛋白质的乳化性、对热稳定性、凝胶性和起泡性,可以提高了肉制品的产品品质,通过调味料内加入食品胶制成的改性调味料可以降低了原料在腌制过程中的水分蒸发,提高腌制过程中原料的保水性,制成的肉制品香味、营养成分、含汁率和柔软度较高,风味独特口感好。
Description
技术领域
本发明涉及肉制品生产领域,尤其涉及采用复合酶制剂的肉制品生产工艺。
背景技术
酶制剂是指酶经过提纯、加工后的具有催化功能的生物制品,主要用于催化生产过程中的各种化学反应,具有催化效率高、高度专一性、作用条件温和、降低能耗、减少化学污染等特点,其应用领域遍布食品、纺织、饲料、洗剂剂、造纸、皮革、医药以及能源开发、环境保护等方面。肉制品是指用畜禽肉为主要原料,经调味制作的熟肉制成品或半成品,常见的肉制品包括发酵肉制品和发酵肉制品两大类。
现有的肉制品生产工艺制成的肉制品往往口感较多疏松,肉制品的质构松散不够紧致有嚼劲,食用口感体验较差,同时制成的肉制品保水性较差,导致制成的肉制品香味、营养成分、含汁率和柔软度均下降,成品出品率较低。因此,本发明提出采用复合酶制剂的肉制品生产工艺,以解决现有技术中的不足之处。
发明内容
针对上述问题,本发明通过发酵剂对原料进行降解发酵可以对原料内的胆固醇进行降解,减少制成的肉制品内含有的胆固醇,通过酶法处理中使用的转谷氨酰胺酶可以大大改善肉制品蛋白质的乳化性、对热稳定性、凝胶性和起泡性,可以提高了肉制品的产品品质,通过调味料内加入食品胶制成的改性调味料可以降低了原料在腌制过程中的水分蒸发,提高腌制过程中原料的保水性,制成的肉制品香味、营养成分、含汁率和柔软度较高,风味独特口感好。
本发明提出采用复合酶制剂的肉制品生产工艺,包括如下步骤:
步骤一:选取原材料
选择卫生检疫合格的新鲜畜禽肉作为原料,并根据需要将原料进行切割;
步骤二:原料预处理
将预处理溶液采用注射的方法注射进原料的肌理内部,注射后再将原料进行揉搓和匀速捶打处理;
步骤三:制备发酵剂
将乳酸菌、葡萄球菌和酵母菌进行培养发酵,制成发酵剂;
步骤四:制取酶制剂
从番木瓜内利用超滤技术提取木瓜蛋白酶水溶液,从菠萝内利用盐析法提取菠萝蛋白酶水溶液,然后将制取的木瓜蛋白酶水溶液和菠萝蛋白酶水溶液放入无菌环境中存放备用;
步骤五:腌制
先将食用胶添加到用于腌制原料的调味料中进行混合,得到改性调味料,再将步骤二中预处理后的原料与改性调味料搅拌均匀进行腌制;
步骤六:降解原料
将步骤三中制成的发酵剂和清水按照3:17的比例制成降解液,然后将步骤五中腌制后的原料放入降解液中进行密封降解处理;
步骤七:酶法处理
将上述步骤六中降解处理后的原料、转谷氨酰胺酶和酪蛋白酸钠按照质量比5:1:0.1的比例进行混合搅拌,然后再进行发酵1-1.5小时,然后依旧采用注射的方法依次将木瓜蛋白酶水溶液和菠萝蛋白酶水溶液注射到原料的肌理中,最后将半胱氨酰基蛋白酶注射到原料的肌理中;
步骤八:恒温发酵
上述步骤七中酶制剂全部注射完成后,将原料放入密封无菌环境中进行恒温密封发酵,制成肉制品。
进一步改进在于:所述步骤二中预处理溶液为含食盐、柠檬酸、抗坏血酸钠和去离子水按照2:0.1:0.1:7.8的比例制成的预处理溶液,所述预处理溶液注射量为原料重量的8-10%。
进一步改进在于:所述步骤三中先将乳酸菌和葡萄球菌放入培养瓶内进行接种发酵,发酵时间为3-4天,控制发酵温度为25-30摄氏度,再将酵母菌加入培养瓶内进行混合发酵2-3天,控制混合发酵温度为28-30摄氏度,制成发酵剂。
进一步改进在于:所述步骤三中乳酸菌、葡萄球菌和酵母菌比例为1:1:0.5。
进一步改进在于:所述步骤四中木瓜蛋白酶水溶液的制取过程为:先将番木瓜进行进行清洗、切块和破碎处理,得到番木瓜碎,再将番木瓜碎用清水进行浸泡1-1.2小时,然后去除滤渣,留取滤液,最后将滤液采用超滤技术进行净化分离,得到木瓜蛋白酶水溶液。
进一步改进在于:所述步骤四中菠萝蛋白酶水溶液的制取过程为:先将菠萝去皮去刺,然后进行清洗、切块和榨汁处理,将得到的菠萝汁备用,再将菠萝渣用清水浸泡,然后经过过滤分离处理得到浸提液,然后将浸提液和菠萝汁混合并加热浓缩至含水率低于50%,得到混合浓缩液,然后将混合浓缩液中加入一定浓度的硫酸铵溶液进行盐析,然后调pH值,离心取沉淀,干燥,得到菠萝酶产品,再将菠萝酶产品与去离子水按照1:9的比例进行调制,制成菠萝蛋白酶水溶液。
进一步改进在于:所述步骤五中食用胶为卡拉胶、魔芋胶、刺槐豆胶或黄原胶中的一种或多种混合。
进一步改进在于:所述步骤六中先将步骤三中制成的发酵剂和清水按照3:17的比例进行混合搅拌10-15分钟,搅拌后放入无菌环境中进行密封静置3-4小时,然后提取上清液制成降解液,再将步骤五中预处理后的原料放入降解液中进行密封浸泡5-8小时。
进一步改进在于:所述步骤七中木瓜蛋白酶水溶液和菠萝蛋白酶水溶液注射到原料的肌理后,还需要将黄油、植物油、磷酸盐和食盐溶化后制成的混合液注入原料的肌理中。
进一步改进在于:所述步骤七中先将上述步骤六中降解处理后的原料、转谷氨酰胺酶和酪蛋白酸钠按照质量比5:1:0.1的比例进行混合搅拌15-20分钟,控制搅拌转速为80-100转/分钟,搅拌后静置10-15分钟,然后进行密封发酵1.5小时,密封发酵后再依次将木瓜蛋白酶水溶液和菠萝蛋白酶水溶液采用注射法注射到原料的肌理中,然后再将黄油、植物油、磷酸盐和食盐溶化进行混合搅拌,制成混合液,再将混合液注入原料的肌理中,最后将原料放入加热箱内,控制加热箱内温度为35-40摄氏度,加热过程中将半胱氨酰基蛋白酶注射到原料的肌理中,加热过程时间控制为5-8分钟。
本发明的有益效果为:通过乳酸菌、葡萄球菌和酵母菌制成发酵剂对原料进行降解发酵可以对原料内的胆固醇进行降解,减少制成的肉制品内含有的胆固醇,制成的肉制品可以满足高胆固醇人群食用,通过酶法处理中使用的转谷氨酰胺酶可以大大改善肉制品蛋白质的乳化性、对热稳定性、凝胶性和起泡性,可以提高了肉制品的产品品质,通过调味料内加入食品胶制成的改性调味料可以降低了原料在腌制过程中的水分蒸发,提高腌制过程中原料的保水性,制成的肉制品香味、营养成分、含汁率和柔软度较高,风味独特口感好,通过超滤技术提取木瓜蛋白酶水溶液、盐析法提取的菠萝蛋白酶以及半胱氨酰基蛋白酶可以能降解原料肌原纤维和结缔组织的蛋白质,提高了肉制品的嫩度,肉制品食用口感体验较为丰富,同时制成的肉制品更易保存,不易腐坏变质。
具体实施方式
为了使发明实现的技术手段、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
本实施例提出采用复合酶制剂的肉制品生产工艺,包括如下步骤:
步骤一:选取原材料
选择卫生检疫合格的新鲜畜禽肉作为原料,并根据需要将原料进行切割;
步骤二:原料预处理
将食盐、柠檬酸、抗坏血酸钠和去离子水按照2:0.1:0.1:7.8的比例制成的预处理溶液,再将预处理溶液采用注射的方法注射进原料的肌理内部,注射后再将原料进行揉搓和匀速捶打处理预处理溶液注射量为原料重量的10%;
步骤三:制备发酵剂
先将乳酸菌和葡萄球菌放入培养瓶内进行接种发酵,发酵时间为4天,控制发酵温度为25摄氏度,再将酵母菌加入培养瓶内进行混合发酵2天,控制混合发酵温度为28摄氏度,制成发酵剂,乳酸菌、葡萄球菌和酵母菌比例为1:1:0.5;
步骤四:制取酶制剂
先将番木瓜进行进行清洗、切块和破碎处理,得到番木瓜碎,再将番木瓜碎用清水进行浸泡1.2小时,然后去除滤渣,留取滤液,最后将滤液采用超滤技术进行净化分离,得到木瓜蛋白酶水溶液,再将菠萝去皮去刺,然后进行清洗、切块和榨汁处理,将得到的菠萝汁备用,再将菠萝渣用清水浸泡,然后经过过滤分离处理得到浸提液,然后将浸提液和菠萝汁混合并加热浓缩至含水率低于50%,得到混合浓缩液,然后将混合浓缩液中加入一定浓度的硫酸铵溶液进行盐析,然后调pH值,离心取沉淀,干燥,得到菠萝酶产品,再将菠萝酶产品与去离子水按照1:9的比例进行调制,制成菠萝蛋白酶水溶液,然后将制取的木瓜蛋白酶水溶液和菠萝蛋白酶水溶液放入无菌环境中存放备用;
步骤五:腌制
先将卡拉胶、魔芋胶和黄原胶添加到用于腌制原料的调味料中进行混合,得到改性调味料,再将步骤二中预处理后的原料与改性调味料搅拌均匀进行腌制;
步骤六:降解原料
先将步骤三中制成的发酵剂和清水按照3:17的比例进行混合搅拌15分钟,搅拌后放入无菌环境中进行密封静置4小时,然后提取上清液制成降解液,再将步骤五中预处理后的原料放入降解液中进行密封浸泡8小时;
步骤七:酶法处理
先将上述步骤六中降解处理后的原料、转谷氨酰胺酶和酪蛋白酸钠按照质量比5:1:0.1的比例进行混合搅拌20分钟,控制搅拌转速为100转/分钟,搅拌后静置12分钟,然后进行密封发酵1.5小时,密封发酵后再依次将木瓜蛋白酶水溶液和菠萝蛋白酶水溶液采用注射法注射到原料的肌理中,然后再将黄油、植物油、磷酸盐和食盐溶化进行混合搅拌,制成混合液,再将混合液注入原料的肌理中,最后将原料放入加热箱内,控制加热箱内温度为38摄氏度,加热过程中将半胱氨酰基蛋白酶注射到原料的肌理中,加热过程时间控制为6分钟;
步骤八:恒温发酵
上述步骤七中酶制剂全部注射完成后,将原料放入密封无菌环境中进行恒温密封发酵,制成肉制品。
通过乳酸菌、葡萄球菌和酵母菌制成发酵剂对原料进行降解发酵可以对原料内的胆固醇进行降解,减少制成的肉制品内含有的胆固醇,制成的肉制品可以满足高胆固醇人群食用,通过酶法处理中使用的转谷氨酰胺酶可以大大改善肉制品蛋白质的乳化性、对热稳定性、凝胶性和起泡性,可以提高了肉制品的产品品质,通过调味料内加入食品胶制成的改性调味料可以降低了原料在腌制过程中的水分蒸发,提高腌制过程中原料的保水性,制成的肉制品香味、营养成分、含汁率和柔软度较高,风味独特口感好,通过超滤技术提取木瓜蛋白酶水溶液、盐析法提取的菠萝蛋白酶以及半胱氨酰基蛋白酶可以能降解原料肌原纤维和结缔组织的蛋白质,提高了肉制品的嫩度,肉制品食用口感体验较为丰富,同时制成的肉制品更易保存,不易腐坏变质。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (10)
1.采用复合酶制剂的肉制品生产工艺,其特征在于:包括如下步骤:
步骤一:选取原材料
选择卫生检疫合格的新鲜畜禽肉作为原料,并根据需要将原料进行切割;
步骤二:原料预处理
将预处理溶液采用注射的方法注射进原料的肌理内部,注射后再将原料进行揉搓和匀速捶打处理;
步骤三:制备发酵剂
将乳酸菌、葡萄球菌和酵母菌进行培养发酵,制成发酵剂;
步骤四:制取酶制剂
从番木瓜内利用超滤技术提取木瓜蛋白酶水溶液,从菠萝内利用盐析法提取菠萝蛋白酶水溶液,然后将制取的木瓜蛋白酶水溶液和菠萝蛋白酶水溶液放入无菌环境中存放备用;
步骤五:腌制
先将食用胶添加到用于腌制原料的调味料中进行混合,得到改性调味料,再将步骤二中预处理后的原料与改性调味料搅拌均匀进行腌制;
步骤六:降解原料
将步骤三中制成的发酵剂和清水按照3:17的比例制成降解液,然后将步骤五中腌制后的原料放入降解液中进行密封降解处理;
步骤七:酶法处理
将上述步骤六中降解处理后的原料、转谷氨酰胺酶和酪蛋白酸钠按照质量比5:1:0.1的比例进行混合搅拌,然后再进行发酵1-1.5小时,然后依旧采用注射的方法依次将木瓜蛋白酶水溶液和菠萝蛋白酶水溶液注射到原料的肌理中,最后将半胱氨酰基蛋白酶注射到原料的肌理中;
步骤八:恒温发酵
上述步骤七中酶制剂全部注射完成后,将原料放入密封无菌环境中进行恒温密封发酵,制成肉制品。
2.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤二中预处理溶液为含食盐、柠檬酸、抗坏血酸钠和去离子水按照2:0.1:0.1:7.8的比例制成的预处理溶液,所述预处理溶液注射量为原料重量的8-10%。
3.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤三中先将乳酸菌和葡萄球菌放入培养瓶内进行接种发酵,发酵时间为3-4天,控制发酵温度为25-30摄氏度,再将酵母菌加入培养瓶内进行混合发酵2-3天,控制混合发酵温度为28-30摄氏度,制成发酵剂。
4.根据权利要求3所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤三中乳酸菌、葡萄球菌和酵母菌比例为1:1:0.5。
5.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤四中木瓜蛋白酶水溶液的制取过程为:先将番木瓜进行进行清洗、切块和破碎处理,得到番木瓜碎,再将番木瓜碎用清水进行浸泡1-1.2小时,然后去除滤渣,留取滤液,最后将滤液采用超滤技术进行净化分离,得到木瓜蛋白酶水溶液。
6.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤四中菠萝蛋白酶水溶液的制取过程为:先将菠萝去皮去刺,然后进行清洗、切块和榨汁处理,将得到的菠萝汁备用,再将菠萝渣用清水浸泡,然后经过过滤分离处理得到浸提液,然后将浸提液和菠萝汁混合并加热浓缩至含水率低于50%,得到混合浓缩液,然后将混合浓缩液中加入一定浓度的硫酸铵溶液进行盐析,然后调pH值,离心取沉淀,干燥,得到菠萝酶产品,再将菠萝酶产品与去离子水按照1:9的比例进行调制,制成菠萝蛋白酶水溶液。
7.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤五中食用胶为卡拉胶、魔芋胶、刺槐豆胶或黄原胶中的一种或多种混合。
8.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤六中先将步骤三中制成的发酵剂和清水按照3:17的比例进行混合搅拌10-15分钟,搅拌后放入无菌环境中进行密封静置3-4小时,然后提取上清液制成降解液,再将步骤五中预处理后的原料放入降解液中进行密封浸泡5-8小时。
9.根据权利要求1所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤七中木瓜蛋白酶水溶液和菠萝蛋白酶水溶液注射到原料的肌理后,还需要将黄油、植物油、磷酸盐和食盐溶化后制成的混合液注入原料的肌理中。
10.根据权利要求9所述的采用复合酶制剂的肉制品生产工艺,其特征在于:所述步骤七中先将上述步骤六中降解处理后的原料、转谷氨酰胺酶和酪蛋白酸钠按照质量比5:1:0.1的比例进行混合搅拌15-20分钟,控制搅拌转速为80-100转/分钟,搅拌后静置10-15分钟,然后进行密封发酵1.5小时,密封发酵后再依次将木瓜蛋白酶水溶液和菠萝蛋白酶水溶液采用注射法注射到原料的肌理中,然后再将黄油、植物油、磷酸盐和食盐溶化进行混合搅拌,制成混合液,再将混合液注入原料的肌理中,最后将原料放入加热箱内,控制加热箱内温度为35-40摄氏度,加热过程中将半胱氨酰基蛋白酶注射到原料的肌理中,加热过程时间控制为5-8分钟。
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