CN110178888A - 一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法 - Google Patents
一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法 Download PDFInfo
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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- 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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- 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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- A23B4/24—Inorganic compounds
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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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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Abstract
本发明公开了一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,按照以下步骤顺序进行:一、在生猪肉糜中添加蛋白酶、食盐、复合磷酸盐和食糖进行腌制;二、将生猪肉糜制成猪肉丸;三、贮藏。本发明通过添加蛋白酶进行腌制能够显著抑制脂肪氧化,不仅可以提高猪肉丸的耐贮藏性能,同时利用蛋白酶嫩化猪肉丸,可以有效改善猪肉丸的口感,提高其综合品质。本发明的制作过程无需添加外源抗氧化剂,也不需要采用保鲜膜,与现有技术相比不仅降低了生产成本,还提高了食品的安全系数,同时有利于环保。本发明适用于肉制品的加工和贮藏技术领域。
Description
技术领域
本发明属于肉制品的加工和贮藏技术领域,用于提高猪肉丸的贮藏性能,具体地说是一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法。
背景技术
猪肉丸又名肉圆,是一种传统肉糜类制品,因食用方便、味道鲜美,深受广大消费者的青睐。目前我国猪肉丸的制作虽然在技术上达到了要求,但是仍存在脂肪氧化、产品品质差、耐贮藏性差、入口粗糙等问题,难以满足现代食品工业快速发展和产品日趋高品质化的迫切需求。为此,抑制脂肪氧化、提高猪肉丸在冻藏过程中的贮藏性能成为食品加工工业亟待解决的问题,也一直是生产者和研究人员研究的方向。
为了改善猪肉糜制品的耐贮藏性能,相关研究人员做了大量工作,主要有采用保鲜膜或者添加茶多酚等天然抗氧化剂、添加植物提取物和添加TBHQ等化学抗氧化剂以抑制脂肪氧化。比如,专利号为201210508168的中国发明专利公开了一种应用于超市生鲜猪肉保鲜的可食性复合保鲜膜,所述的可食性复合保鲜膜含乳酸、抗坏血酸、Nisin、壳聚糖、海藻酸钠和甘油,可将超市托盘包装生鲜猪肉在5~8℃下储存的货架期从1~3d延长至7d以上;再比如,申请号为2012100460650的中国发明专利申请公开了一种猪肉储藏保鲜的方法,该方法将新鲜猪肉速冻、冷却,切割成块状,将分块猪肉放入中草药保鲜剂中,该中草药保鲜剂由凤仙透骨草提取液、甘草提取液、羌活提取液和水组成,能使常规冷藏猪肉的货架期达到21天;又比如,专利号为201110072063的中国发明专利公开了一种肉制品用天然防腐剂,由苹果酸、柠檬酸、乳酸钠、卡拉胶,水制成;此外专利号为200810027488的中国发明专利公开了一种具有气调防腐功能的食品调味包,包括调味成分,在调味成分中加入防腐成分,防腐成分可以和各种调味成分搭配使用,并且该发明采用可以透气的包装材料包装,使其中的防腐成分挥发透过包装材料,从而对食品起到保鲜、防腐的作用。
但天然抗氧化剂和植物提取物在制备方面耗时耗力,制作成本较高;而化学抗氧化剂虽然效果最好,但在一定程度上有副作用,且添加量的控制也具备一定难度;采用保鲜膜贮藏时间短,并且不环保。
发明内容
本发明旨在提供一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,通过添加蛋白酶腌制,不仅提高猪肉丸的贮藏时间还能改善其口感。
本发明为实现上述目的,所采用的技术方案如下:
一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,按照以下步骤顺序进行:
一、在生猪肉糜中添加蛋白酶、食盐、复合磷酸盐和食糖进行腌制;
二、将生猪肉糜制成猪肉丸;
三、贮藏。
作为限定,所述蛋白酶、复合磷酸盐、食盐、食糖分别占生猪肉糜重量的0.02%~0.04%、0.1%~0.3%、1.8%~2.2%、13%~15%。
作为第二种限定,腌制时间为2.6h~3.2h。
作为第三种限定,所述蛋白酶采用木瓜蛋白酶、复合蛋白酶、中性蛋白酶中的任意一种。
作为第四种限定,所述复合磷酸盐由六偏磷酸钠、焦磷酸钠、多聚磷酸钠按照1:1:1的重量配比组成。
作为第五种限定,所述步骤二按照以下步骤顺序进行:将腌制好的生猪肉糜制成生肉丸,然后将生肉丸在80℃~90℃热水中煮8min~12min,之后冷却。
作为第六种限定,贮藏的条件是在-18℃的环境下冷冻保存120天以内。
本发明由于采用了上述的技术方案,其与现有技术相比,所取得的技术进步在于:
(1)本发明通过添加蛋白酶进行腌制能够显著抑制脂肪氧化,不仅可以提高猪肉丸的耐贮藏性能,同时利用蛋白酶嫩化猪肉丸,可以有效改善猪肉丸的口感,提高其综合品质;
(2)本发明的制作过程无需添加外源抗氧化剂,也不需要采用保鲜膜,与现有技术相比不仅降低了生产成本,还提高了食品的安全系数,同时有利于环保。
本发明适用于肉制品的加工和贮藏技术领域。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。
在附图中:
图1为本发明实施例1-7的猪肉丸的POV值测定结果;
图2为本发明实施例1-7的猪肉丸的TBARS值测定结果;
图3为本发明实施例1-7的模糊关系曲线。
具体实施方式
以下结合附图对本发明的优选实施例进行说明。应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1-7 一种猪肉丸的制作方法
实施例1-7分别为一种猪肉丸的制作方法,制作方法包括依次进行的以下步骤:
一、腌制
取新鲜的生猪肉,制成生猪肉糜,在生猪肉糜中添加蛋白酶、食盐、复合磷酸盐和食糖进行腌制;
二、将生猪肉糜制成猪肉丸
将腌制好的生猪肉糜制成生肉丸,然后将生肉丸在80℃~90℃热水中煮8 min~12min,之后冷却;
三、贮藏
贮藏的条件是在-18℃的环境下冷冻保存,保存时间为120天以内。
其中蛋白酶采用木瓜蛋白酶、复合蛋白酶、中性蛋白酶中的任意一种。复合磷酸盐由六偏磷酸钠、焦磷酸钠、多聚磷酸钠按照1:1:1的重量配比组成。
实施例1-7的制备参数如下表所示:
添加的食盐、蛋白酶、复合磷酸盐、食糖的百分比表示各自分别占生猪肉糜重量的百分比。
在完成步骤一后,进行生肉糜水溶性提取物提取:采用生猪肉糜:水=1:10,利用高速均质机进行水提物的提取,然后进行生猪肉糜水溶性提取物抗氧化活性指标测定;在步骤二中,测定熟猪肉糜水溶性提取物抗氧化活性指标的测定;实施例1-7的测定结果如下表所示:
从上表可以看出,实施例1中,不论是生猪肉糜还是熟肉丸,其水溶性提取物的ORAC值明显小于实施例2-7,实施例1的生猪肉糜水溶性提取物的DPPH清除率IC50值高于实施例2-7。由此得出,无论是生肉糜还是熟肉丸,添加木瓜蛋白酶、复合蛋白酶、中性蛋白酶中任意一种进行腌制之后,其抗氧化能力明显优于对应的未添加蛋白酶的生肉糜和猪肉糜。
步骤三中,将猪肉丸制作好后,进行贮藏,分别在-18℃的环境下贮藏120天,在贮藏期间,分别于0d,30d,60d,90d,120d测定猪肉丸的POV值和TBARS值,POV值测定结果如图1所示,TBARS值的测定结果如图2所示。从图1可以看出,随着时间的延长,实施例的POV值呈上升趋势,但实施例1(没有添加蛋白酶)的POV值要显著高于实施例2-7;从图2可以看出随着时间的延长,各实施例的TBARS值呈上升趋势,但实施例1(没有添加蛋白酶)的TBARS值上升趋势显著,且显著高于实施例2-7。由此得出,腌制过程中添加蛋白酶处理,可以显著抑制猪肉丸的脂肪氧化,提高其贮藏性。
将制作好的猪肉丸进行模糊数学法感官评价:评定小组由10名专业人士组成,设定对产品的外形、口感、滋味、色泽、质构五个因素进行感官评价。按照感官评定指标,每项满分5分,即X={外形,口感,滋味,色泽,质构},V=(5,4,3,2,1)。采用调查的方法确定外形、口感、滋味、色泽、质构各质量因素的权重。结果为外形(0.10)、口感(0.30)、滋味(0.35)、色泽(0.15)、质构(0.10),即A=(0.10,0.30,0.35,0.15,0.10)。评分标准如下表所示:
评价结果如下表所示:
将实施例1-7的各感官因素各等级评价人数除以总评价人数,得到模糊矩阵如下:
R1=(a ij )5×5=
R2=(a ij )5×5=
R3=(a ij )5×5=
R4=(a ij )5×5=
R5=(a ij )5×5=
R6=(a ij )5×5=
R7=(a ij )5×5=。
评定结果是指标权重集A和模糊矩阵R的合成,即Y=A·R。对于实施例1有:
Y1=A·R1=(0.10,0.30,0.35,0.15,0.10)
y1=(0.10∧0.00)∨(0.30∧0.10)∨(0.35∧0.00)∨(0.15∧0.00)∨(0.10∧0.30)=0.00∨0.10∨0.00∨0.00∨0.10=0.10;通过计算后得y2=0.30;y3=0.35;y4=0.20;y5=0.00,因此
Y1=(0.10,0.30,0.35,0.20,0.00)。
同理可得,
Y2=A·R2=(0.10,0.35,0.30,0.30,0.00);
Y3=A·R3=(0.20,0.35,0.35,0.10,0.00);
Y4=A·R4=(0.20,0.35,0.30,0.10,0.00);
Y5=A·R5=(0.20,0.35,0.30,0.30,0.00);
Y6=A·R6=(0.20,0.35,0.35,0.10,0.00);
Y7=A·R7=(0.20,0.35,0.35,0.15,0.00)。
归一化得
Y1’=(0.105,0.316,0.368,0.211,0.000);
Y2’=(0.095,0.333,0.286,0.286,0.000);
Y3’=(0.200,0.350,0.350,0.100,0.000);
Y4’=(0.211,0.368,0.316,0.105,0.000);
Y5’=(0.174,0.304,0.261,0.261,0.000);
Y6’=(0.200,0.350,0.350,0.100,0.000);
Y7’=(0.190,0.333,0.333,0.143,0.000)。
根据感官评定结果归一化处理后的数据,做出相应的模糊曲线图如图3所示,可以更全面、准确地反映出每个实施例的品质。
根据模糊矩阵归一化后的数据Y1’,Y2’,Y3’,Y4’,Y5’,Y6’,Y7’,得各自的模糊曲线。曲线的最高点即每一个Y’中的最大值,峰值对应的分数越高,说明该产品在该评分处选择人数更多。同一评分处,峰值越大表明样品的综合感官品质越好。由图3可知,实施例1的峰值出现在3分处,实施例2-7的峰值均出现在4分处,且感官品质排序为:实施例4>实施例3=实施例6>实施例7>实施例2>实施例5。由此可以看出,通过添加任意一种蛋白酶进行腌制,制作成的猪肉丸其感官品质均比未添加蛋白酶的品质要高。
Claims (7)
1.一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,按照以下步骤顺序进行:
一、在生猪肉糜中添加蛋白酶、食盐、复合磷酸盐和食糖进行腌制;
二、将生猪肉糜制成猪肉丸;
三、贮藏。
2.根据权利要求1所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,所述蛋白酶、复合磷酸盐、食盐、食糖分别占生猪肉糜重量的0.02%~0.04%、0.1%~0.3%、1.8%~2.2%、13%~15%。
3.根据权利要求1或2所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,腌制时间为2.6h~3.2h。
4.根据权利要求1所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,所述蛋白酶采用木瓜蛋白酶、复合蛋白酶、中性蛋白酶中的任意一种。
5.根据权利要求1所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,所述复合磷酸盐由六偏磷酸钠、焦磷酸钠、多聚磷酸钠按照1:1:1的重量配比组成。
6.根据权利要求1或2所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,所述步骤二按照以下步骤顺序进行:
将腌制好的生猪肉糜制成生肉丸,然后将生肉丸在80℃~90℃热水中煮8 min~12min,之后冷却。
7.根据权利要求1或2所述的一种添加蛋白酶腌制提高猪肉丸贮藏性能的方法,其特征在于,贮藏的条件是在-18℃的环境下冷冻保存,保存时间在120天以内。
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