CN111213707A - 一种家禽冷冻保鲜的方法 - Google Patents
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Abstract
本发明一种家禽冷冻保鲜的方法,包括以下步骤:S1:低温排酸;S2:预浸渍:将肉块置于冷冻保护液中,0~2℃超声浸渍1.5~3h;所述冷冻保护液包括以下质量份原料:蛋清蛋白肽1~1.5份、抗冻蛋白0.01~0.03份、茶多酚0.5~1份、海藻酸钠4~6份、溶菌酶0.5~1份、柠檬酸脂肪酸甘油酯0.2~0.4份、水100份;S3:磁场辅助冷冻:在磁感应强度为10~30Gs、频率为50~1000Hz的磁场环境中,将肉块继续浸于冷冻保护液中,‑3~0℃预冷冻25~50min,取出肉块后,‑35~‑28℃冻结至肉块中心温度低于‑20℃;S4:冷藏。本发明采用保护液浸渍法和磁场辅助技术协同速冻家禽,使其维持过冷却状态,控制相变,有效抑制冰晶生长和重结晶,保持细胞和组织的完整性,同时,杀灭或抑制腐败菌,防止脂质氧化。
Description
技术领域
本发明属于肉制品保鲜技术领域,具体涉及一种家禽冷冻保鲜的方法。
背景技术
家禽肉是动物蛋白质的主要来源,同时富含脂肪、氨基酸、矿物质和维生素等多种营养物质,是人类重要的食品之一。冷冻家禽肉是国家调节肉制品市场的重要手段之一,是肉类产品在进出口贸易和国内地区间流通的主要产品形态,也是各种肉类加工企业的主要原料。
现有技术,一般在-40~-18℃温度下冷冻家禽,在冷冻过程中,由于冰晶的生长会破坏细胞膜,造成不可恢复的机械损伤,在贮藏过程中会造成脂质氧化,解冻后,家禽肉组织松散、汁液流失、营养成分损失、新鲜度降低。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种家禽冷冻保鲜的方法。
本发明的技术方案概述如下:
一种家禽冷冻保鲜的方法,包括以下步骤:
S1:低温排酸:将屠宰后的家禽清洗、去骨、切块后,置于温度为 8~10℃、相对湿度为85~90%条件下冷却1~2h,以0.8~1℃/h速率降温至0~2℃,恒温排酸12~24h;
S2:冷冻保护液预浸渍:将排酸后肉块置于冷冻保护液中,0~2℃超声浸渍1.5~3h;
所述冷冻保护液由以下质量份原料组成:蛋清蛋白肽1~1.5份、抗冻蛋白0.01~0.03份、茶多酚0.5~1份、海藻酸钠4~6份、溶菌酶 0.5~1份、柠檬酸脂肪酸甘油酯0.2~0.4份、水100份;
S3:磁场辅助冷冻:在磁感应强度为10~30Gs、频率为50~1000Hz 的外加磁场环境中,将肉块继续浸于冷冻保护液中,-3~0℃预冷冻 25~50min,取出肉块后,-35~-28℃冻结至肉块中心温度低于-20℃;
S4:冷藏:于温度为-20~-18℃、相对湿度为90~95%的条件下冷藏冻好的肉块。
优选的是,所述切块过程具体为:将去骨家禽切割成规格为(4.5~5) cm×(4~4.5)cm的肉块。
优选的是,所述超声波功率为300~400W、频率为25~35KHz。
优选的是,所述蛋清蛋白肽制备方法为:将鸡蛋清加入3倍质量的水中,搅拌均匀,加入Alcalase蛋白酶,加酶量为800~1200U/g,调节pH为9,55℃水解6~10h,煮沸灭酶10min,离心取上清液,调节pH至中性,真空冷冻干燥,即得蛋清蛋白肽。
优选的是,所述柠檬酸脂肪酸甘油酯的HLB值为5。
本发明的有益效果:
1、本发明首次采用保护液浸渍法和磁场辅助技术协同速冻家禽,使家禽肉在冷冻过程中维持过冷却状态或稍次之的状态,控制相变,有效抑制冰晶生长和重结晶,保持细胞和组织的完整性,同时,杀灭或抑制腐败菌,防止脂质氧化,使解冻后家禽肉具有良好质构、风味、新鲜度,降低冷冻-解冻过程中的汁液损失率和可溶性蛋白流失率。
2、本发明采用冷冻保护液预先浸渍,在超声波的传质作用下,加速冷冻保护液渗入家禽肉组织中,形成保护机制,在冷冻过程中,抑制蛋白质变性失活,抑制冰晶长大,维持细胞膜的完整性,减少汁液损失率,同时,有效抑制脂质的氧化和凝集现象,并具有良好的杀菌抑菌作用,提高家禽肉在冷冻和冷藏过程中品质的稳定性。其中,蛋清蛋白肽是蛋清蛋白的水解产物,在水解过程中,产生大量亲水性的小分子活性肽及游离的氨基酸,易与水分子形成氢键,促进自由水转变结合水,进而明显减少冰晶的形成,并保持家禽肌肉组织良好的保水性,同时,蛋清蛋白肽还能通过氢键与已形成的冰核结合,包裹在冰晶表面,阻止冰核进一步的生长及膨胀,此外,蛋清蛋白肽还具有优良的抗氧化性,抑制脂质氧化,阻止肌原纤维蛋白羰基化合物形成,显著改善冷冻家禽肉的品质和风味;抗冻蛋白是一种能抑制冰晶生长的蛋白质或糖蛋白质,有效减少家禽肉结构中不规则、大体积冰晶的数量;茶多酚是天然抗氧化剂,能有效抑制家禽脂肪氧化,并具有良好的抗菌杀菌作用,与溶菌酶协同抗菌;海藻酸钠为天然稳定剂,能在细胞表面形成特殊保护膜来防止蛋白质变性失活,并维持肌原纤维蛋白Ca2+-ATP酶活性的稳定性;柠檬酸脂肪酸甘油酯的HLB值为 5,为W/O型乳化剂,渗透进家禽肉组织中,形成油包水微粒,阻止水分流失,同时,还具有抗氧化增效及控制脂肪凝集的作用。
3、本发明采用磁场辅助冷冻家禽,减弱了分子簇内氢键的作用,将肉块组织中大的水分子团簇破碎成小的分子簇,同时,促进水分子间氢键的形成,使水分子积聚成簇,形成小簇,自由水完全依附于三级结构的外表面,使大部分自由水转变为结合水,大幅降低自由水含量,并降低冰点,维持过冷却状态,进而抑制冰晶长大,减少冰晶数量,使解冻后的家禽肉的质构和新鲜度与冷冻前一致。此外,磁场能具有一定的生物效应,对家禽肉中的细菌有钝化、杀灭作用。
附图说明
图1为本发明家禽冷冻保鲜方法流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1~3中所用蛋清蛋白肽的制备方法为:将鸡蛋清加入3 倍质量的水中,搅拌均匀,加入Alcalase蛋白酶,加酶量为1000U/g,调节pH为9,55℃水解8h,煮沸灭酶10min,离心取上清液,调节 pH至中性,真空冷冻干燥即可。
实施例1
一种家禽冷冻保鲜的方法,包括以下步骤:
S1:低温排酸:将屠宰后的鸡清洗、去骨,切割成规格为4.5 cm×4cm的肉块后,置于温度为8℃、相对湿度为85%条件下冷却1h,以0.8℃/h速率降温至2℃,恒温排酸12h;
S2:冷冻保护液预浸渍:将排酸后肉块置于冷冻保护液中,2℃超声浸渍1.5h;所述超声波功率为300W、频率为25KHz;
所述冷冻保护液由以下质量份原料组成:蛋清蛋白肽1份、抗冻蛋白0.01份、茶多酚0.5份、海藻酸钠4份、溶菌酶0.5份、HLB值为5的柠檬酸脂肪酸甘油酯0.2份、水100份;
S3:磁场辅助冷冻:在磁感应强度为10Gs、频率为100Hz的外加磁场环境中,将肉块继续浸于冷冻保护液中,0℃预冷冻25min,取出肉块后,-30℃冻结至肉块中心温度低于-20℃;
S4:冷藏:于温度为-20℃、相对湿度为90%的条件下冷藏冻好的肉块。
实施例2
一种家禽冷冻保鲜的方法,包括以下步骤:
S1:低温排酸:将屠宰后的鸡清洗、去骨,切割成规格为4.5 cm×4cm的肉块后,置于温度为10℃、相对湿度为90%条件下冷却 1.5h,以1℃/h速率降温至1℃,恒温排酸18h;
S2:冷冻保护液预浸渍:将排酸后肉块置于冷冻保护液中,1℃超声浸渍2h;所述超声波功率为350W、频率为30KHz;
所述冷冻保护液由以下质量份原料组成:蛋清蛋白肽1.2份、抗冻蛋白0.02份、茶多酚0.8份、海藻酸钠5份、溶菌酶0.8份、HLB 值为5的柠檬酸脂肪酸甘油酯0.3份、水100份;
S3:磁场辅助冷冻:在磁感应强度为20Gs、频率为50~1000Hz的外加磁场环境中,将肉块继续浸于冷冻保护液中,-2℃预冷冻30min,取出肉块后,-28℃冻结至肉块中心温度低于-20℃;
S4:冷藏:于温度为-20℃、相对湿度为95%的条件下冷藏冻好的肉块。
实施例3
一种家禽冷冻保鲜的方法,包括以下步骤:
S1:低温排酸:将屠宰后的鸭清洗、去骨,切割成规格为5cm×4.5cm 的肉块后,置于温度为8℃、相对湿度为85%条件下冷却2h,以0.8℃/h 速率降温至0℃,恒温排酸18h;
S2:冷冻保护液预浸渍:将排酸后肉块置于冷冻保护液中,0℃超声浸渍2h;所述超声波功率为400W、频率为35KHz;
所述冷冻保护液由以下质量份原料组成:蛋清蛋白肽1.5份、抗冻蛋白0.03份、茶多酚1份、海藻酸钠6份、溶菌酶1份、HLB值为5的柠檬酸脂肪酸甘油酯0.4份、水100份;
S3:磁场辅助冷冻:在磁感应强度为30Gs、频率为300Hz的外加磁场环境中,将肉块继续浸于冷冻保护液中,-3℃预冷冻50min,取出肉块后,-35℃冻结至肉块中心温度低于-20℃;
S4:冷藏:于温度为-18℃、相对湿度为95%的条件下冷藏冻好的肉块。
对比例1:与实施例1相同,区别在于,无冷冻保护剂处理。
对比例2:与实施例1相同,区别在于,无磁场辅助冷冻操作,在 S3,直接将肉块继续浸于冷冻保护液中,0℃预冷冻25min,取出肉块后,置于-30℃温度下冷冻。
对比例3:将鸡块低温排酸后,直接置于-30℃温度下冷冻。
对实施例1~3、对比例1~3冷冻的家禽肉作理化性质分析,试验结果如表1所示:
表1:
由表1可知,本发明通过保护液浸渍处理、高压处理、磁场处理协同辅助速冻家禽,使家禽肉在冷冻过程中维持过冷却状态或稍次之的状态,控制相变,有效抑制冰晶生长和重结晶,保持细胞和组织的完整性,降低冷冻-解冻过程中的汁液损失率,同时,杀灭或抑制腐败菌,防止脂质氧化,延长保质期。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (5)
1.一种家禽冷冻保鲜的方法,其特征在于,包括以下步骤:
S1:低温排酸:将屠宰后的家禽清洗、去骨、切块后,置于温度为8~10℃、相对湿度为85~90%条件下冷却1~2h,以0.8~1℃/h速率降温至0~2℃,恒温排酸12~24h;
S2:冷冻保护液预浸渍:将排酸后肉块置于冷冻保护液中,0~2℃超声浸渍1.5~3h;
所述冷冻保护液由以下质量份原料组成:蛋清蛋白肽1~1.5份、抗冻蛋白0.01~0.03份、茶多酚0.5~1份、海藻酸钠4~6份、溶菌酶0.5~1份、柠檬酸脂肪酸甘油酯0.2~0.4份、水100份;
S3:磁场辅助冷冻:在磁感应强度为10~30Gs、频率为50~1000Hz的外加磁场环境中,将肉块继续浸于冷冻保护液中,-3~0℃预冷冻25~50min,取出肉块后,-35~-28℃冻结至肉块中心温度低于-20℃;
S4:冷藏:于温度为-20~-18℃、相对湿度为90~95%的条件下冷藏冻好的肉块。
2.根据权利要求1所述一种家禽冷冻保鲜的方法,其特征在于,所述切块过程具体为:将去骨家禽切割成规格为(4.5~5)cm×(4~4.5)cm的肉块。
3.根据权利要求1所述一种家禽冷冻保鲜的方法,其特征在于,所述超声波功率为300~400W、频率为25~35KHz。
4.根据权利要求1所述一种家禽冷冻保鲜的方法,其特征在于,所述蛋清蛋白肽制备方法为:将鸡蛋清加入3倍质量的水中,搅拌均匀,加入Alcalase蛋白酶,加酶量为800~1200U/g,调节pH为9,55℃水解6~10h,煮沸灭酶10min,离心取上清液,调节pH至中性,真空冷冻干燥,即得蛋清蛋白肽。
5.根据权利要求1所述一种家禽冷冻保鲜的方法,其特征在于,所述柠檬酸脂肪酸甘油酯的HLB值为5。
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