CN110169545A - 一种利用乳酸菌制备发酵鸭肉的方法 - Google Patents
一种利用乳酸菌制备发酵鸭肉的方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种利用乳酸菌制备发酵鸭肉的方法,所述方法为:将预处理后的鸭肉灭菌,在40℃以下接种益生菌,在27~30℃下发酵3天,然后再在4℃下后熟7~10天,获得发酵鸭肉;所述益生菌为植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或多种任意比例的混合。发酵鸭肉口感好,风味独特,营养价值显著提高,具有益生性等功能。乳酸菌发酵过程中可产生乳酸、菌素等代谢产物,降低肉品pH值,发酵过程也会降低原料肉中的含水量,上述因素都会对致病菌和腐败菌有抑制作用,这些都将提高产品安全性和延长产品货架期。本发酵肉的制备工艺也适合工业化大规模生产。
Description
(一)技术领域
本发明涉及一种利用乳酸菌制备发酵鸭肉食品的方法,制备风味口感好,营养价值提高,富含人体益生菌乳酸菌的发酵鸭肉制品。
(二)背景技术
我国是世界上养鸭最多的国家,约占世界总量的65%。鸭肉鲜美、营养丰富、蛋白质含量高,胆固醇含量低,还含有丰富的不饱和脂肪酸,富含B族维生素和VE等特点,深受广大消费者的欢迎。发酵肉制品是对鸭肉等进行微生物的发酵,利用微生物生长过程中产生的酶对大分子营养物质蛋白质、脂肪、核酸等进行分解转化的过程。其中脂类物质经过酶和非酶氧化产生直链脂肪烃类、醛类、酮类和羧酸等,形成重要的风味物质,核酸分解也产生呈味核苷酸等风味物质,蛋白质则分解产生小肽和氨基酸等,营养品质得到显著提升。
肥胖是指一定程度的明显超重与脂肪层过厚,是体内脂肪,尤其是甘油三酯积聚过多而导致的一种状态。它不是指单纯的体重增加,而是体内脂肪组织积蓄过剩的状态。由于食物摄入过多或机体代谢的改变而导致体内脂肪积聚过多造成体重过度增长并引起人体病理、生理改变或潜伏。一般分为两大类,第一类是因病而引起的肥胖,它是因为疾病(脑炎、脑瘤、关节炎或需服用激素的慢性疾病或因生病服用激素)而引起内分泌紊乱造成的肥胖,这种肥胖称为症状性肥胖。这类肥胖病人占整个肥胖人数的5%左右。第二类肥胖则是由于在饮食过程中所摄入的热量,大大超过其本身所消耗的热量,而使多余的脂肪及其他养料在体内积蓄起来形成脂肪细胞,而导致肥胖,属这类肥胖的人称单纯性肥胖,这类肥胖人数占肥胖人总数的90%以上。
近年来,随着社会经济水平的不断提高和人们生活方式的改变,肥胖率呈上升趋势。全世界超重或肥胖人群已超过5亿,肥胖已成为日益严峻的全球性公共卫生问题。肥胖除造成体态笨重、活动不便、心理障碍等问题外,对健康也有很大的影响。研究显示,肥胖也是心脑血管病的一个重要的独立危险因素。此外,肥胖也引起糖尿病、血脂紊乱、恶性肿瘤等并发症。
研究表明,肥胖是多因素互相作用的结果。基因、环境、营养等是研究的重点,如上述第二类肥胖别人,主要是自身遗传基因、生活环境、营养习惯等造成的。最近几年,对人体肠道微生态系统的研究越来越多,逐渐的揭示出肠道菌群与肥胖的形成有一定关系,发挥着重要的作用。
人体的消化系统中定植着数目庞大、结构复杂的微生物群落,大约有500-1000种细菌,形成一个肠道微生态系统,这个生态系统拥有约1014个细胞,是人体细胞总数的10倍。这些肠道微生物菌群和宿主之前存在着密不可分的互利共生关系,在宿主的消化吸收、免疫反应、代谢活性方面都发挥着重要的作用,维持着肠道复杂、活跃、相对平衡的消化、代谢、吸收、储运系统。
肠道菌群与多糖代谢、脂肪代谢密切相关,可以调节能量吸收(糖类代谢)、脂肪代谢等。人体肠道几乎不含多糖消化酶,不能消化植物多糖,如纤维素、半纤维素、果胶、抗性淀粉等。碳水化合物来源的能量,有10%~15%依赖于肠道细菌的酵解,将多糖降解为短链脂肪酸,二氧化碳和氢气。
肠道微生态系统中,肠道菌群通过能量吸收和脂肪代谢的改变对肥胖等代谢相关的疾病起着重要的调节作用。构建和维持健康的肠道微生态系统就可以通过调节代谢从而调理肥胖等代谢相关疾病,有科学研究指出可以利用肠道细菌对付肥胖症(Alan etal.Fighting Obesity with Bacteria.Science 2013,341(6150):1069-1070)。
研究表明,肠道微生态系统中,其中的30-40种优势细菌构成了人体肠道细菌总量的99%。在门水平上,厚壁菌门和拟杆菌门为两个优势菌门,在属水平上,拟杆菌,柔嫩梭菌,乳酸菌,双歧杆菌是四类与人类健康密切相关的优势菌,也是现阶段人们对肠道微生物研究的重点。它们对肠道健康十分有益,已经被开发成益生菌产品广泛应用。
刘功明等(食品科技,2015,40(02):163-168)研究了鸭肉经纳地青霉发酵后食用品质的变化,发现鸭肉在发酵过程中,硬度呈先增大后减小,弹性逐渐减小,黏着性则逐渐升高,后熟7天的发酵鸭肉产品中游离氨基酸、游离的必需氨基酸和风味氨基酸含量总和显著增加。发酵鸭肉产品的挥发性物质如芳香族类等丰富,发酵鸭肉产品感官评定分值显著高于未发酵的对照。但是,该研究中的纳地青霉不是人体肠道益生菌。利用乳酸菌进行鸭肉发酵加工方面的专利尚未见报道。
因此,选择肠道中最常见的乳酸菌进行鸭肉发酵,既能改善鸭肉的品质和风味,补充肉制品蛋白的营养和口味需求,又能补充益生菌,调节人体肠道微生态平衡,促进营养代谢平衡,避免肥胖等营养代谢疾病。
(三)发明内容
本发明目的是提供一种利用乳酸菌制备发酵鸭肉的方法,本发明以鸭肉为原料,经过高温灭菌处理后,接种肠道益生菌乳酸菌(植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌单菌或组合),在26-30℃发酵3天后,在低温4℃后熟一周,制得酸香可口、味道鲜美、松软易食的乳酸菌发酵鸭肉。该发酵鸭肉富含小肽、游离必须氨基酸等,促进了大分子蛋白质的消化吸收率。在发酵的过程中,鸭肉蛋白在分解转化的过程中,乳酸菌也得到了大量繁殖。喜欢食用肉制品的消费者食用后,可以既能满足肉类蛋白质的需要,又能补充乳酸菌等有益的肠道微生物,可以调节肠道微生态平衡,调节代谢紊乱,促进糖类、脂类的有效利用和转化,从而避免肥胖。
本发明采用的技术方案是:
本发明提供一种利用乳酸菌制备发酵鸭肉的方法,所述方法为:将预处理后的鸭肉灭菌,在40℃以下(优选35~40℃)接种益生菌,在27~30℃下发酵3天,然后再在4℃下后熟7~10天,获得发酵鸭肉;所述益生菌为植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或多种任意比例的混合。
进一步,所述鸭肉预处理方法为:取新鲜鸭腿肉,切块或用绞肉机绞成肉泥状,用腌制剂在2-6℃腌制后,获得预处理后的鸭肉;所述腌制剂由食盐和/或香辛料(是指添加食盐或添加食盐和香辛料)加水制成,其中腌制剂中食盐质量浓度为0.1g/L,香辛料质量浓度为0.01-0.02g/L。所述香辛料包括味精和花椒。
进一步,优选腌制剂由如下质量浓度的原料制成:食盐0.1g/L,味精0.01g/L,花椒0.01g/L,溶剂为水。
进一步,所述灭菌方法为:预处理后的鸭肉在蒸煮锅、灭菌锅等容器中进行煮沸灭菌处理后,待温度降到40℃以下时,在无菌条件下进行益生菌的接种。
进一步,所述菌株均购自中国工业微生物菌种保藏管理中心,植物乳杆菌(Lactobacillus plantarum)编号为CICC 21801,所述鼠李糖乳杆菌(L.rhamnosus)编号为CICC 23119,所述干酪乳杆菌(L.casei)编号为CICC 20994。
进一步,所述益生菌以发酵液的形式加入,各个菌体发酵液中浓度为1×107~108CFU/mL范围内;优选所述益生菌为植物乳杆菌发酵液、鼠李糖乳杆菌发酵液和干酪乳杆菌发酵液以体积比1:1:1混合制成,更优选植物乳杆菌发酵液菌体浓度为1~9×107CFU/mL,鼠李糖乳杆菌发酵液菌体浓度为1~9×108CFU/mL,干酪乳杆菌发酵液菌体浓度为1~9×108CFU/mL。
进一步,所述发酵液按如下方法制备:
(1)菌种活化:将益生菌接种在MRS固体培养基上,35℃培养2天,获得活化菌体;所述益生菌为植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌中的一种或多种;所述MRS固体培养基组成:蛋白胨10g/L,牛肉膏10g/L,酵母膏5g/L,葡萄糖5g/L,乙酸钠5g/L,柠檬酸二胺2g/L,1g/L Tween 80,K2HPO4 2g/L,MgSO4·7H2O 0.2g/L,MnSO4·H2O 0.05g/L,CaCO3 20g/L,琼脂15g/L,溶剂为去离子水,pH6.8;MRS液体培养基是将MRS固体培养基中琼脂去除;
(2)种子培养:将步骤(1)活化菌体接种至MRS液体培养基,35℃培养2天,获得种子液;
(3)发酵培养:将步骤(2)各个益生菌的种子液以体积浓度10%的接种量接种至发酵培养基,在35℃静置培养48h,获得益生菌发酵液;所述发酵培养基质量组成为:3%奶粉,2%葡萄糖,5%西红柿汁,15%胡萝卜汁,溶剂为饮用水,pH自然;所述西红柿汁是将100g西红柿加入1000ml水榨汁后过滤的滤液;所述胡萝卜汁是将100g胡萝卜加入500ml水榨汁后过滤的滤液。
进一步,所述预处理后的鸭肉中还添加有营养成分,所述营养成分包括枸杞子,添加量为10g/kg。
与现有技术相比,本发明的有益效果主要体现在:
1、采用了乳酸菌对鸭肉进行发酵,乳酸菌发酵鸭肉的过程中使原料肉发生一系列生物化学变化及物理变化,可以降解脂肪、蛋白质、多糖和核酸等大分子物质,产生小肽、游离氨基酸、呈味核苷酸、醇类、芳香物质等,从而形成具有特殊风味、色泽和质地以及较长保存期的肉制品;
2、经过有益微生物的发酵,引发肉中蛋白质变性和降解,既改善产品质量,也提高了蛋白质的吸收率;
3、鸭肉发酵过程中乳酸菌大量繁殖,增加了人体肠道益生菌数量,可以调节肠道微生态平衡,调理人体营养代谢失调,防止肥胖。
4、发酵鸭肉口感好,风味独特,营养价值显著提高,具有益生性等功能。乳酸菌发酵过程中可产生乳酸、菌素等代谢产物,降低肉品pH值,发酵过程也会降低原料肉中的含水量,上述因素都会对致病菌和腐败菌有抑制作用,这些都将提高产品安全性和延长产品货架期。本发酵肉的制备工艺也适合工业化大规模生产。发酵鸭肉的乳酸菌含量2.35-7.23×106cfu/g。
(四)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:利用益生菌发酵制备鸭肉丁
1、益生菌菌剂
(1)菌株:植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌。本发明中的菌株均购自中国工业微生物菌种保藏管理中心,植物乳杆菌编号为CICC 21801,所述鼠李糖乳杆菌编号为CICC 23119,所述干酪乳杆菌编号为CICC 20994。
(2)菌种活化培养:将植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌分别接种在MRS固体培养基上,35℃培养2天,获得活化菌体。
MRS固体培养基组成:蛋白胨10g/L,牛肉膏10g/L,酵母膏5g/L,葡萄糖5g/L,乙酸钠5g/L,柠檬酸二胺2g/L,1g/L Tween 80,K2HPO4 2g/L,MgSO4·7H2O 0.2g/L,MnSO4.H2O0.05g/L,CaCO3 20g/L,琼脂15g/L,溶剂为去离子水,pH6.8。在121℃下灭菌20min。MRS液体培养基是将MRS固体培养基中琼脂去除。
(3)种子培养:将步骤(2)各个活化菌体接种至MRS液体培养基,35℃培养2天,获得各自的种子液;
(4)发酵培养:分别将步骤(2)各个乳杆菌的种子液以体积浓度10%的接种量接种至发酵培养基,在35℃静置培养48h,获得各个乳杆菌发酵液,其中植物乳杆菌发酵液菌体浓度为2.13×107CFU/mL,鼠李糖乳杆菌发酵液菌体浓度为3.08×108CFU/mL,干酪乳杆菌发酵液菌体浓度为2.68×108CFU/mL,将植物乳杆菌发酵液、鼠李糖乳杆菌发酵液和干酪乳杆菌发酵液按体积比1:1:1混合,制成混合菌液。所述发酵培养基质量组成为:3%奶粉,2%葡萄糖,5%西红柿汁,15%萝卜汁,溶剂为饮用水,pH自然。培养基在121℃下灭菌20min。所述西红柿汁是将100g西红柿加入1000ml水榨汁后过滤的滤液;所述胡萝卜汁是将100g胡萝卜加入500ml水榨汁后过滤的滤液。
2、乳酸菌发酵制备鸭肉丁
腌制剂质量组成:食盐0.1g/L,味精0.01g/L,花椒0.01g/L,溶剂为水。取1kg新鲜鸭腿肉,切成小块。100ml腌制剂和1kg鸭腿肉块混合,涂抹均匀,在冷藏条件(4℃左右)下腌制12小时。将腌制后的鸭腿肉倒去腌制剂后,在不锈钢锅中加水煮20分钟进行灭菌,自然降温到40℃以下后,取出灭菌后的鸭腿肉与步骤1混合菌液按照1kg鸭腿肉加入30ml混合菌液的量在无菌条件下拌匀,在静置密闭条件下,28℃发酵3天,然后低温条件(4℃左右)下后熟7天后,即为乳酸菌发酵鸭肉,直接食用或真空包装后置于4℃环境中贮藏。
对单菌,即植物乳杆菌、鼠李糖乳杆菌和干酪乳杆菌的发酵液对鸭肉进行同样测处理,进行对比。此外,未发酵处理(不接种乳酸菌,其他处理相同)的鸭肉也进行比较。
发酵鸭肉进行品质检测,指标包括感官评价、益生菌数量、风味,结果表明乳酸菌发酵处理的鸭肉从感官、风味、益生菌乳酸菌含量等方面都优于未发酵的鸭肉,其中三种乳酸菌的组合发酵处理鸭肉的效果明显优于单菌发酵处理。乳酸菌组合的发酵处理鸭肉评价如下:
1)感官评价:与未用乳酸菌发酵处理的鸭肉相比,发酵鸭肉呈枣红色,脂肪呈乳白色,外表有光泽。单菌发酵鸭肉颜色不均一。
2)乳酸菌含量测定:采用活菌培养法测定乳酸菌含量。取10g发酵鸭肉,搅碎后加入90mL无菌水,充分震荡后,取上清液用无菌水稀释100倍后,取100μL涂布于上述的MRS固体培养基平板进行菌落计数。
结果显示三菌组合处理发酵鸭肉的乳酸菌含量2.35×106cfu/g,而未发酵的对照鸭肉中没有检测到乳酸菌。单菌发酵鸭肉的乳酸菌含量分别为植物乳杆菌发酵鸭肉的乳酸菌含量1.08×105cfu/g,鼠李糖乳杆菌发酵鸭肉的乳酸菌含量3.11×105cfu/g和干酪乳杆菌发酵鸭肉的乳酸菌含量8.22×105cfu/g。
3)风味、形态
三菌组合发酵鸭肉滋味鲜美,咸甜适中,略带酸香味,口感明显改善。发酵鸭肉的外形完整,质地均匀,表面干爽,呈现收缩后的自然皱纹。单菌发酵鸭肉总体酸香味不够,质地不均匀。
实施例2利用乳酸菌发酵鸭肉制备富含枸杞营养成分的功能食品
鸭肉腌制同实施例1。将去腌制剂后腌制鸭肉1kg,加入10g优质枸杞子(购自宁夏众生源枸杞生态研究中心),在不锈钢锅中加水煮20分钟进行灭菌,自然降温到40℃以下后,取出灭菌后的鸭肉和枸杞子,按照1kg鸭肉加入30ml混合菌液的量与实施例1步骤1的混合菌液在无菌条件下拌匀,在静置密闭条件下,28℃发酵3天,然后低温条件(4℃左右)下后熟7天后,获得营养发酵鸭肉。直接食用或真空包装后置于4℃环境中贮藏。
枸杞子含有多种生物活性成分,包括枸杞多糖、枸杞子油、玉米黄素、类胡萝卜素、甜菜碱及类黄酮等,具有较高的药用价值和多种保健功效,是卫生部批准的药食同源的中药材。对添加了枸杞子发酵鸭肉进行品质检测,指标包括感官评价、益生菌数量、风味,结果如下:
1)感官评价:与未用乳酸菌发酵处理的鸭肉相比,发酵鸭肉颜色呈红色。略带微黄,肉制品中含有枸杞颗粒,整体感官好。
2)乳酸菌含量测定:采用活菌培养法测定乳酸菌含量。取10g发酵鸭肉,搅碎后加入90mL无菌水,充分震荡后,取上清液用无菌水稀释100倍后,取100μL涂布于上述的MRS固体培养基平板进行菌落计数。结果显示发酵鸭肉的乳酸菌含量7.23×106cfu/g,而未发酵的对照鸭肉中没有检测到乳酸菌。
3)风味、形态
发酵鸭肉带有酸甜口感和清香味,滋味鲜美,营养丰富。发酵鸭肉的外形完整,质地均匀,表面干爽,呈现收缩后的自然皱纹。
Claims (10)
1.一种利用乳酸菌制备发酵鸭肉的方法,其特征在于所述方法为:将预处理后的鸭肉灭菌,在40℃以下接种益生菌,在27~30℃下发酵3天,然后再在4℃下后熟7~10天,获得发酵鸭肉;所述益生菌为植物乳杆菌、鼠李糖乳杆菌或干酪乳杆菌中的一种或多种任意比例的混合。
2.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述鸭肉预处理方法为:取新鲜鸭腿肉,切块或用绞肉机绞成肉泥状,用腌制剂在2-6℃腌制后,获得预处理后的鸭肉;所述腌制剂由食盐和/或香辛料加水制成,所述腌制剂中食盐质量浓度为0.1g/L,香辛料质量浓度为0.01-0.02g/L。
3.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述腌制剂由如下质量浓度的原料制成:食盐0.1g/L,味精0.01g/L,花椒0.01g/L,溶剂为水。
4.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述灭菌方法为:预处理后的鸭肉在蒸煮锅、灭菌锅等容器中进行煮沸灭菌处理后,待温度降到40℃以下时,在无菌条件下进行益生菌的接种。
5.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述植物乳杆菌为植物乳杆菌(Lactobacillus plantarum)CICC 21801,所述鼠李糖乳杆菌为鼠李糖乳杆菌(L.rhamnosus)CICC 23119,所述干酪乳杆菌为干酪乳杆菌(L.casei)CICC 20994。
6.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述益生菌以发酵液的形式加入,各个菌体发酵液中浓度均为1×107~108CFU/mL。
7.如权利要求6所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述益生菌为植物乳杆菌发酵液、鼠李糖乳杆菌发酵液和干酪乳杆菌发酵液以体积比1:1:1混合制成。
8.如权利要求7所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述植物乳杆菌发酵液菌体浓度为1~9×107CFU/mL,鼠李糖乳杆菌发酵液菌体浓度为1~9×108CFU/mL,干酪乳杆菌发酵液菌体浓度为1~9×108CFU/mL。
9.如权利要求7所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述发酵液按如下方法制备:
(1)菌种活化:将益生菌接种在MRS固体培养基上,35℃培养2天,获得活化菌体;所述益生菌为植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌中的一种或多种;所述MRS固体培养基组成:蛋白胨10g/L,牛肉膏10g/L,酵母膏5g/L,葡萄糖5g/L,乙酸钠5g/L,柠檬酸二胺2g/L,1g/LTween 80,K2HPO4 2g/L,MgSO4·7H2O 0.2g/L,MnSO4·H2O 0.05g/L,CaCO3 20g/L,琼脂15g/L,溶剂为去离子水,pH6.8;
(2)种子培养:将步骤(1)活化菌体接种至MRS液体培养基,35℃培养2天,获得种子液;MRS液体培养基是将MRS固体培养基中琼脂去除;
(3)发酵培养:将步骤(2)各个益生菌的种子液以体积浓度10%的接种量接种至发酵培养基,在35℃静置培养48h,获得益生菌发酵液;所述发酵培养基质量组成为:3%奶粉,2%葡萄糖,5%西红柿汁,15%胡萝卜汁,溶剂为饮用水,pH自然;所述西红柿汁是将100g西红柿加入1000ml水榨汁后过滤的滤液;所述胡萝卜汁是将100g胡萝卜加入500ml水榨汁后过滤的滤液。
10.如权利要求1所述利用乳酸菌制备发酵鸭肉的方法,其特征在于所述预处理后的鸭肉中还添加有营养成分,所述营养成分包括枸杞子。
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