CN109673966A - 一种燕麦发酵羊肉香肠工艺 - Google Patents
一种燕麦发酵羊肉香肠工艺 Download PDFInfo
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Abstract
本发明公开了一种燕麦发酵羊肉香肠工艺,1).首先将剔除掉筋、腱、皮、脂的羊后腿肉搅碎;2).接着将羊尾肉搅碎;3).接着将80%搅碎的羊后腿肉和15%搅碎的羊尾肉与5%炒熟燕麦粉混合即可得到一种混合肉泥;4).然后在混合肉泥中加入3%‑10%(重量)腌制辅料和1%纯净水以及1%发酵剂并混合均匀即可得到一种原料肉泥,接着将原料肉泥腌制20‑24小时;5).接着将腌制好的原料肉泥在4‑10℃的环境下灌入直径为26‑30cm的胶原蛋白肠衣中;6).然后将灌好的香肠悬挂于恒温恒湿培养箱中进入发酵阶段,发酵阶段温度为30℃,湿度为90‑95%,发酵阶段的时间为48h;7).最后将发酵好的香肠进行干燥成熟处理。
Description
技术领域
本发明涉及的是食品加工相关的技术领域,具体涉及的是一种燕麦发酵羊肉香肠工艺。
背景技术
肉羊是适应外界环境最强的家畜之一,食性广、耐粗饲、抗逆性强。羊肉具有低脂、低胆固醇、高蛋白营养特点,医学表明羊肉具有益气补虚,促进血液循环,增强御寒能力等较多保健功能。近年来,随着经济发展、消费者生活水平提高和羊肉营养及保健功效不断被认识,羊肉成为消费者食用肉类的首选之一,使肉羊生产正成为一个黄金产业。目前,肉羊发展主要集中于育种、冷鲜肉分割及餐饮。为消费者提供羊肉食用产品均是经高温、长时间熟制而成,而高温长时加工破坏了羊肉中B族维生素及人体必需氨基酸,加工过程造成羊肉汁液大量流失,并且市场上羊肉熟制产品种类较少。为了降低羊肉营养流失率及提高羊肉市场效益,低温发酵羊肉香肠研制成为近年来羊肉产品重要发展趋势。而低温发酵成熟香肠往往会出现质地疏松、质构较差现象,降低产品感官效果。燕麦中β-葡聚糖胶粘性较高,可改善香肠类产品的质构(弹性、硬度、粘聚性、咀嚼性、凝聚性等)性能、感官品质;且可溶性纤维素β-葡聚糖可以降低血液中胆固醇,防止血液稠样硬化,有效抑制高血压等富贵病发病率;并且胶粘的β-葡聚糖可增强饱腹感,调节人体进食量和控制体重;燕麦全粉富含优质球星颗粒蛋白质、多种维生素和不饱和脂肪酸。
为了改善和提高产品质构及保健功效,满足人们对低温发酵成熟、高营养和良好保健功能的高档产品的需求,因此市场急需研制一种燕麦发酵羊肉香肠工艺。
发明内容
本发明目的是提供一种燕麦发酵羊肉香肠工艺,它能有效地解决背景技术中所存在的问题。
一种燕麦发酵羊肉香肠工艺,它是通过以下技术方案予以实现的:
1).首先将剔除掉筋、腱、皮、脂的羊后腿肉搅碎;
2).接着将羊尾肉搅碎;
3).接着将80%(重量)搅碎的羊后腿肉和15%(重量)搅碎的羊尾肉与5% (重量)炒熟燕麦粉混合即可得到一种混合肉泥;
4).然后在混合肉泥中加入3%-10%(重量)腌制辅料和1%(重量)纯净水以及1%(重量)发酵剂(107CFU/g)并混合均匀即可得到一种原料肉泥,接着将原料肉泥腌制20-24小时;
5).接着将腌制好的原料肉泥在4-10℃的环境下灌入直径为26-30cm的胶原蛋白肠衣中;
6).然后将灌好的香肠悬挂于恒温恒湿培养箱中进入发酵阶段,发酵阶段温度为30℃,相对湿度(RH)为90-95%,发酵阶段的时间为48h;
7).最后将发酵好的香肠进行干燥成熟处理,干燥成熟处理共分为两个阶段;
第一阶段是将发酵好的香肠在恒温恒湿培养箱中在15℃和80%湿度的起始环境下干燥成熟3d,其中湿度每天下降2.5%;3d结束后将恒温恒湿培养箱内的温度调整至14℃;
第二阶段是将经过第一阶段干燥成熟结束发酵好的香肠在14℃的环境下继续干燥成熟,湿度每天下降2.5%。
所述的腌制辅料香辛料(0.5%)、蔗糖(0.5%)、葡萄糖(0.5%)、食盐(2%)、亚硝酸盐(70mg/100g)、硝酸钠(100mg/100g)组成。
由于采用了以上技术方案,本发明具有以下有益效果:
(1)本发明通过采用上述工艺,缩短低温发酵香肠加工周期,快速降低香肠水分含量,促使亚硝酸盐与肌红蛋白结合提高产品红度色泽并使香肠中亚硝酸盐含量远低于国家安全限量;
(2)添加15%脂肪(重量)和5%燕麦粉(重量)产品组织状态最好,成熟后必需脂肪酸、不饱和脂肪酸含量高于原来肉,风味种类及特征风味物质含量显著高于原料肉,口感达到最佳;燕麦粉的添加改善了香肠组织结构,也使香肠中含有保健功能因子—黄酮类物质。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面将对本发明实施例中的技术方案进行清楚、完整地描述。
实施例1
一种燕麦发酵羊肉香肠工艺,它是通过以下技术方案予以实现的:
1.首先将剔除掉筋、腱、皮、脂的羊后腿肉搅碎;
2.接着将羊尾肉搅碎;
3.接着将80%(重量)搅碎的羊后腿肉和15%(重量)搅碎的羊尾肉与5% (重量)炒熟燕麦粉混合即可得到一种混合肉泥;
4.然后在混合肉泥中加入3%-10%(重量)腌制辅料和1%(重量)纯净水以及1%(重量)发酵剂(107CFU/g)并混合均匀即可得到一种原料肉泥,接着将原料肉泥腌制20-24小时;
5.接着将腌制好的原料肉泥在4-10℃的环境下灌入直径为26-30cm的胶原蛋白肠衣中;
6.然后将灌好的香肠悬挂于恒温恒湿培养箱中进入发酵阶段,发酵阶段温度为30℃,湿度为90-95%,发酵阶段的时间为48h;
7.最后将发酵好的香肠进行干燥成熟处理,干燥成熟处理共分为两个阶段;
第一阶段是将发酵好的香肠在恒温恒湿培养箱中在15℃和80%湿度的起始环境下干燥3d,其中湿度每天下降2.5%;将恒温恒湿培养箱内的温度调整至14℃;
第二阶段是将经过第一阶段发酵好的香肠在14℃的环境下继续干燥成熟,湿度每天下降2.5%。
所述的腌制辅料由香辛料(0.5%)(王守义十三香)、蔗糖(0.5%)、葡萄糖(0.5%)、食盐(2%)、亚硝酸盐(70mg/100g)、硝酸钠(100mg/100g)组成)。
实施例2
为了比较本发明香肠的制备工艺,选择成熟香肠与原料肉对比,取本实施例加工的香肠为样,对香肠中酸度(pH),水分活度(aw,WaterActivity),色泽(亮度,L,Luminosity;红度,a,Red color),蛋白水解指数(PI,Proteolysis index)及亚硝酸盐残留量(NIT,Nitrite Content)等进行测量,基础理化品质见表 1:
表1基础理化品质
实施例3
为了比较本发明香肠的制备工艺与原料肉对比,取本实施例加工的香肠为小样,对香肠中氨基酸的含量进行测量,结果见表2:
表2氨基酸
实施例4
为了比较本发明香肠的制备工艺与原料肉对比,取本实施例加工的香肠为小样,对香肠中脂肪酸的含量进行测量,结果见表3:
表3脂肪酸
实施例5
为了比较本发明香肠的制备工艺与原料肉对比,取本实施例加工的香肠为小样,对香肠中风味物质的含量进行测量,原料肉共检出风味物质26种,发酵香肠组45种,其中醛类15种、醇类10种、酯类8种,酮、酸、烷烃各2种,萜类及其它为7种,结果见表4:
表4风味物质
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (2)
1.一种燕麦发酵羊肉香肠工艺,其特征在于它是通过以下技术方案予以实现的:
1).首先将剔除掉筋、腱、皮、脂的羊后腿肉搅碎;
2).接着将羊尾肉搅碎;
3).接着将80%(重量)搅碎的羊后腿肉和15%(重量)搅碎的羊尾肉与5%(重量)炒熟燕麦粉混合即可得到一种混合肉泥;
4).然后在混合肉泥中加入3%-10%(重量)腌制辅料和1%(重量)纯净水以及1%(重量)发酵剂(107CFU/g)并混合均匀即可得到一种原料肉泥,接着将原料肉泥腌制20-24小时;
5).接着将腌制好的原料肉泥在4-10℃的环境下灌入直径为26-30cm的胶原蛋白肠衣中;
6).然后将灌好的香肠悬挂于恒温恒湿培养箱中进入发酵阶段,发酵阶段温度为30℃,相对湿度(RH)为90-95%,发酵阶段的时间为48h;
7).最后将发酵好的香肠进行干燥成熟处理,干燥成熟处理共分为两个阶段;
第一阶段是将发酵好的香肠在恒温恒湿培养箱中在15℃和80%湿度的起始环境下干燥成熟3d,其中湿度每天下降2.5%;3d结束后将恒温恒湿培养箱内的温度调整至14℃;
第二阶段是将经过第一阶段干燥成熟结束发酵好的香肠在14℃的环境下继续干燥成熟,湿度每天下降2.5%。
2.根据权利要求1所述的一种燕麦发酵羊肉香肠工艺,其特征在于所述的腌制辅料香辛料(0.5%)、蔗糖(0.5%)、葡萄糖(0.5%)、食盐(2%)、亚硝酸盐(70mg/100g)、硝酸钠(100mg/100g)组成。
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