CN110278995A - 一种低脂天然防腐牛肉酱及其制备方法 - Google Patents
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Abstract
本发明提供了一种低脂天然防腐的牛肉食品,该牛肉食品在制备的过程中使用了鸭油甘油二酯和壳聚糖,从而使制备的食品食用时可降低人体内动物油脂饱和脂肪酸吸收量,而且可以有效提高货架期,延长产品的保质期,从而弥补现有技术的不足。本发明首先提供一种牛肉食品的存储方法,是将待存储的牛肉食品使用包含有鸭油甘油二酯和壳聚糖的组合物进行处理后再进行存储的;本发明还提供一种牛肉食品,是在牛肉中添加了包含有鸭油甘油二酯和壳聚糖的组合物制备的。本发明使用包含有鸭油甘油二酯和壳聚糖的组合物,从而使制备的牛肉产品具有降低机体脂肪的功效,从而达到减肥的作用;且能有效延长牛肉酱保存期的效果。
Description
技术领域
本发明属于食品加工与营养领域,具体涉及一种低脂天然防腐牛肉酱及其制备方法。
背景技术
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。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。肥胖是导致心脑血管疾病的原因之一。随着人们生活水平越来越高,社会肥胖的人越来越多。近几年来,中国慢性病及其危险因素监测报告显示:我国超重、肥胖人口达3.25亿人,高血压:1.6-1.7亿人,糖尿病9240万人,血脂异常1.6亿人,脂肪肝1.2亿人。脂肪摄入高低得到了人们普遍关注。
在牛肉屠宰、加工、运输等各个环节中,如果卫生条件差,有害微生物会污染食品,使牛肉安全风险增加,品质下降,影响牛肉产品货架期,甚至对人体健康产生不利的影响。一些企业为了保持肉的新鲜,在进行牛肉及其加工产品加工过程中使用大量防腐剂,以便达到延长货架期的目的。许多试验结果表明,如果食用含防腐剂过多食品会对人体有一定伤害,它可能会引起腹泻、心律加速等,严重时则会给内脏造成负担,而且还增加患癌几率。研究天然防腐剂代替化学产品受到行业普遍关注。如何延长牛肉的保藏期,使肉类保持良好的感官品质也是牛肉加工领域的研究热点之一。
发明内容
本发明提供了一种低脂天然防腐的牛肉食品,该牛肉食品在制备的过程中使用了鸭油甘油二酯和壳聚糖,从而使制备的食品食用时可降低人体内脂肪吸收量,而且可以有效提高货架期;延长产品的保质期,从而弥补现有技术的不足。
本发明首先提供一种牛肉食品的存储方法,是将待存储的牛肉食品使用包含有鸭油甘油二酯和壳聚糖的组合物进行处理后再进行存储的;
所述的组合物,其中鸭油甘油二酯和壳聚糖的质量比为80~130:1;
所述的存储是在0~4℃条件下进行的;
所述的牛肉食品,优选为酱类食品;
本发明还提供一种牛肉食品,是在牛肉中添加了包含有鸭油甘油二酯和壳聚糖的组合物制备的;
所述的牛肉食品为牛肉酱,所述的牛肉酱的制备方法,是在炒酱的制作工艺环节中,添加甘油二酯和壳聚糖组组合物,组合物与牛肉糜的质量比1:6~12,搅拌后;之后进行分装灭菌。
本发明使用包含有鸭油甘油二酯和壳聚糖的组合物,从而使制备的牛肉产品具有降低机体脂肪的功效,从而达到减肥的作用;且能有效延长牛肉酱保存期的效果。
附图说明
图1:不同油脂的流变特性图;
图2:牛肉酱冷藏期间pH值的变化图;
图3:牛肉酱冷藏期间菌落总数的变化图;
图4:牛肉酱冷藏期间硫代巴比妥酸活性物质值(TBARS)的变化图;
图5:牛肉酱冷藏期间MetMb含量的变化图;
图6:牛肉酱冷藏期间感官的变化图。
具体实施方式
下面结合实施例对本发明进行详细的描述。
实施例1:鸭油甘油二酯制备方法与流变特性测定
1)在87℃恒温水浴锅中,鸭油的水溶液水浴加热1~2h。然后倒入分液漏斗中,排除掉下层溶液,在剩余的鸭油中加入1mol/L的NaOH溶液,60~90℃恒条件下水解,NaCl洗涤除去甘油,再用10%的HCl酸化至pH2~3,释放游离的脂肪酸。
2)在步骤1)中将甘油加入混合脂肪酸中,与固定化脂肪酶混合,并在40~60℃恒温摇床中水解7~12h。酶解结束后使用离心机将底物和酶分开,获得鸭油的甘油二酯。
3)将鸭油、大豆油、鸭油甘油二酯和猪油倒入烧杯中,使用流变仪进行检测,剪切速率:2.509-100/s,温度25℃。测定结果表明,鸭油、大豆油、鸭油甘油二酯的剪切应力无显著差异,而猪油的剪切应力与三者相比较显著增加,表明鸭油甘油二酯的流变特性较好(见图1),作为酱类食品成分添加具有好的溶解均匀度。
这里制备的鸭油甘油二酯的溶解温度范围为25~50℃;鸭油甘油二酯和壳聚糖(220cps,D.D>90%)的质量为80~130:1(g/g)。两者制成组合物混合搅拌时间为20~60min。
实施例2:组合物效果的检测
1)肉样的处理
在超市买新鲜牛肉,去除筋膜和脂肪,用绞肉机打成肉糜,加入肉质量2%的盐,拌匀,分成三组。
组1按1:1比例添加肥肉;
组2按照以2:1的比例添加甘油二酯;
组3添加甘油二酯和壳聚糖的混合物,其比例为60~120:1(g/g)。
其中组1为对照组,组2、组3为处理组。
将混合后的肉样放入直径为60mm的圆形保鲜盒中,在(4±1)℃条件下保存,分别在0,3,6,9,12天测定各项指标。
2)甘油二酯和壳聚糖抑菌性的检验
①在搪瓷缸内加入20g的LB肉汤和500mL的蒸馏水,用玻璃棒搅拌均匀,加热至沸腾,使其沸腾三次后,分装于锥形瓶中,塞上橡胶塞,用牛皮纸将锥形瓶包裹起来,置于121℃的高压蒸汽灭菌锅内灭菌15min。
②用移液枪吸取0.2mL培养好的大肠杆菌,滴于已灭菌的平板中央位置,将降温好的LB营养琼脂倒入已加入菌液的平板中,使其充分混合均匀。在平板中央位置放置一个已经灭菌的牛津杯,待其凝固。
③称取2g壳聚糖溶于100mL1%乙酸溶液中配制成壳聚糖溶液,加热至60℃,使壳聚糖完全溶解。取50mL配置好的壳聚糖溶液,加入体积分数为1ml的甘油二酯,搅拌均匀。
④将牛津杯从已经凝固的平板中取出,用移液枪分别移取1%乙酸溶液、2%壳聚糖溶液、甘油二酯、甘油二酯和壳聚糖混合物各0.5mL于平板中央的小孔中,置于37℃恒温培养箱中培养48h,观察抑菌圈的大小。
表1:不同物质的抗菌活性
由表1可以看出,甘油二酯和壳聚糖能够抑制大肠杆菌和金黄葡萄球菌的生长繁殖,而甘油二酯与壳聚糖共同作用的抑菌效果优于甘油二酯和壳聚糖的单独作用。表明,甘油二酯具有抑菌性,而甘油二酯-壳聚糖的抗菌效果更好。
3)牛肉糜PH的测定
按照GB/T 9695.5—1998《肉与肉制品pH测定》进行。在10g牛肉糜中加入90ml蒸馏水,混合均匀,在摇床上振荡30min,过滤,用pH计检测滤液的pH值大小。
由图2可以看出,低温保存时间的不断增加,对照组和试验组的生牛肉糜pH值均呈现出上升的态势。在第三天时,DG(甘油二酯)+CS(壳聚糖)组的pH发生了下降。总体上DG组和DG+CS组的pH低于对照组。生牛肉糜低温储藏过程中pH值发生改变,可能是因为细菌对牛肉糜中葡萄糖的分解,产生了酸。也可能是牛肉糜中的腐败微生物代谢物的累积导致的,说明甘油二酯及壳聚糖在生牛肉糜低温储藏过程中发挥了抑菌作用。
4)菌落总数的测定
按照GB 4789.2—2003《食品卫生微生物学检测:菌落总数测定》。称取10g肉,向其中加入90ml无菌生理盐水,并在摇床上振荡30分钟。将6个试管置于试管架上,向每个试管中加入4.5ml生理盐水,吸出0.5ml上清液进行连续稀释。分别取10-4,10-5,10-6的菌稀释液与平板上,加入琼脂,混合,等待其凝固,置于37℃,进行有氧培养,48小时后计数,结果以菌落总数的对数值(l g(CFU/g))表示。
由图3可以看出,生牛肉糜低温储藏过程中,对照组和试验组的菌落总数都随着储藏时间的增加而增大,DG组和DG+CS组的菌落总数都低于对照组。在第3天时,DG组和DG+CS组的菌落总数明显低于对照组。表明,甘油二酯和壳聚糖,及甘油二酯本身都具有一定的抗菌性能,可以显著的抑制生牛肉糜菌落总数的增加。随着时间的延长,三组的菌落均有不同程度的增加,特别是对照组,在第6天已经达到了8(l g(CFU/g))以上,生牛肉糜已经出现了变味变色,而试验组中,DG+CS组的菌落总数依旧控制在6以下,证明添加甘油二酯和壳聚糖大约可以增加生牛肉糜6d的货架期。
5)TBARS值的测定
取15g牛肉糜放入50ml聚乙烯离心管中,加入15mL冰的磷酸缓冲液(pH 6.8,40mmol/L),4000r/min均质10s,4℃10000r/min冷冻离心15min,过滤后,取上清液,在700、572、527nm波长处测量其吸光度。使用磷酸缓冲液做对照。
如图4所示,在生牛肉糜低温储藏过程中,三组的TBARS值都有随着时间延长而增加。在第3天,对照组和试验组之间的TBARS值没有显着差异。在第6天,对照组和试验组开始不同,对照组的TBARS值略高于DG组和DG+CS组。在第9天,对照组和试验组之间的差距变大,对照组的TBARS值显着高于试验组。表明,添加了甘油二酯或添加壳聚糖和甘油二酯的混合物,可以提高生牛肉糜在低温储藏期间的氧化稳定性。在第12天时,DG组的TBARS值高于DG+CS组,。
6)MetMb值的测定
称取肉样10g,与25ml三氯乙酸(TCA)和20ml蒸馏水混合,并高速均化30s。将匀浆用1000r/min离心20min,使用离心后的上清液通过Whatman#1滤纸过滤。将2ml滤液与0.02mol/L的硫代巴比妥酸水溶液(TBA)在试管中混合。制备空白,其含有2ml酸/水混合物(1份TCA:1份蒸馏水)和2mlTBA试剂混合。将试管放入沸水浴中,加热20min,然后使用流动的自来水,将其冷却5min。使用分光光度计在532nm处分析所得溶液的吸光度。
由图5表明,生牛肉糜低温储藏过程中,对照组与试验组的MetMb含量都随着时间的增加而变大,变化较为明显。经过3天的生牛肉低温保存后,对照组的MetMb含量显着高于DG和DG+CS组。在第6天,DG+CS组的MetMb含量显着低于DG和对照组。在第12天时,DG组和DG+CS组的MetMb含量无明显差异。肌红蛋白是表现肉颜色的主要成分。氧气与肌红蛋白有着不相同的契合程度,可以表现出3种不相同的色泽:没有氧气的情况下,肌红蛋白呈现出紫红色,是由于其没有被氧化;在氧气较高的情况下,肌红蛋白(MbO2)呈现鲜红色,因为它被充分氧化;但在氧气较低的情况下,高铁肌红蛋白(MetMb)呈现出褐色,是由于其未被充分氧化。
7)感官评定
挑选10名专业人员,构成评定小组,采用10分制,分别对0天、3天、6天、9天、12天的肉糜(块)样品(未经蒸煮、分装样品)的颜色、气味、质地等做出准确的评价。
表2:牛肉的感官评价标准
从图6可以看出,对照组肉样的感官品质评分随着时间的增加而呈下降趋势,且对照组肉样的评分最低,明显低于DG组和DG+CS组,贮藏第9天时,测评小组对肉样的感官品质已不可接受,有严重的刺激性气味,表面发黏,手指按压后无法恢复,没有弹性,猪肉发生了褐变。在DG组和DG+CS组的各组样品中,甘油二酯单独处理牛肉糜的感官品质评分大都低于甘油二酯-壳聚糖处理的牛肉糜。而且DG组和DG+CS组的牛肉糜感官品质评分有所增加。
8)牛肉酱制备
牛肉酱加工工艺流程包括:调味油制作、炒酱制作和牛肉酱制作三个加工环节。在炒酱制作工艺中用等量甘油二酯代替牛油。在牛肉酱制作环节中,将甘油二酯和壳聚糖组合物加入。
①调味油的制作:
将植物油计量后倒人油锅,大火加热,使油温快速升至220℃~230℃。加入姜片,炸至姜片微黄。
调中火加入葱丝,炸干炸香。关火,捞出葱丝,姜片压榨,滤油倒回油锅,倒入复合调料,炸干炸香后捞出。调味油盛于油桶备用。
②炒酱的制作:
将调味油计量后倒人炒锅,开火加热,调节开关控制火焰,油温升至180℃左右,倒入鸭油甘油二酯。
靠尽油后加进葱末、圆葱末等炒香,然后倒人黄豆酱滑炒,滑炒过程中要保持酱受热均匀。
酱炒好后温度在85~95℃,整个炒酱时间(包括油的加温、爆锅过程)为12~13min。
③牛肉酱的制作:
将切后的牛精肉计量后倒人熬煮锅(夹层锅),同时加入一定量的水,放入复合调料包,将锅盖盖好。
打开蒸汽加热阀,使汽压维持在1.2kg/cm左右,开启搅拌,边搅拌边加热。
保持肉与汁液均匀受热,煮沸后保持15~20min。
预煮后适当关闭加热阀,打开锅盖,依次加入胡萝卜粒、圆葱末、蒜末、炒酱、食盐。
盖好锅盖继续搅拌和加热,使各种原辅料和风味料充分混匀、渗透和熟化,此过程时间控制在10~12min。取出调料包,关闭加热阀及搅拌桨。
打开锅盖,迅速加入鲜味剂、红曲米粉浆、淀粉浆,组合物等,继续加热和搅拌直到熬制终点,整个熬酱过程约需40min,熬好的酱应稀厚、适中,水分含量不得超过62%。
由此可见,牛肉产品中添加甘油二酯与壳聚糖组合物的产品,抗菌与抗氧化效果更佳明显。根据甘油二酯和壳聚糖两者的特性,按照一定质量比组成混合物,应用于牛肉酱的加工制作各个工艺环节中,具有天然防腐、肉鲜度好、货架期长等特点。食用该牛肉酱能够降低动物油脂饱和脂肪酸摄入量,减少脂肪沉积量,其产品研发具有十分广阔的市场空间。
Claims (7)
1.一种牛肉食品的存储方法,其特征在于,所述的方法是将待存储的牛肉食品使用包含有鸭油甘油二酯和壳聚糖的组合物进行处理后,再进行存储的。
2.如权利要求1所述的存储方法,其特征在于,所述的组合物中鸭油甘油二酯和壳聚糖的质量比为80~130:1。
3.如权利要求1所述的方法,其特征在于,所述的存储是在0~4℃条件下进行的。
4.如权利要求1所述的方法,其特征在于,所述的牛肉食品为酱类食品。
5.一种牛肉食品,其特征在于,所述的牛肉食品中添加了包含有鸭油甘油二酯和壳聚糖的组合物。
6.如权利要求5所述的牛肉食品,其特征在于,所述的牛肉食品为牛肉酱。
7.一种牛肉酱,其特征在于,所述的牛肉酱中添加有甘油二酯和壳聚糖组组合物,组合物与牛肉糜的质量比1:6~12。
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