CN111406899A - 一种具有高抗氧化活性的发酵血肠制作方法 - Google Patents
一种具有高抗氧化活性的发酵血肠制作方法 Download PDFInfo
- Publication number
- CN111406899A CN111406899A CN202010276904.2A CN202010276904A CN111406899A CN 111406899 A CN111406899 A CN 111406899A CN 202010276904 A CN202010276904 A CN 202010276904A CN 111406899 A CN111406899 A CN 111406899A
- Authority
- CN
- China
- Prior art keywords
- blood
- livestock
- poultry
- meat
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 19
- 235000015249 blood sausages Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000008280 blood Substances 0.000 claims abstract description 129
- 210000004369 blood Anatomy 0.000 claims abstract description 119
- 244000144972 livestock Species 0.000 claims abstract description 50
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 35
- 238000006243 chemical reaction Methods 0.000 claims abstract description 28
- 244000144977 poultry Species 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000013580 sausages Nutrition 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 16
- 108010024951 plastein Proteins 0.000 claims abstract description 15
- 101800000068 Antioxidant peptide Proteins 0.000 claims abstract description 14
- 102000001554 Hemoglobins Human genes 0.000 claims abstract description 14
- 108010054147 Hemoglobins Proteins 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 210000000601 blood cell Anatomy 0.000 claims description 37
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 27
- 235000013372 meat Nutrition 0.000 claims description 18
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 17
- 235000018368 Saccharomyces fragilis Nutrition 0.000 claims description 17
- 229940031154 kluyveromyces marxianus Drugs 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 17
- 102000004882 Lipase Human genes 0.000 claims description 16
- 108090001060 Lipase Proteins 0.000 claims description 16
- 102000057297 Pepsin A Human genes 0.000 claims description 15
- 108090000284 Pepsin A Proteins 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 229940111202 pepsin Drugs 0.000 claims description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 15
- 239000001509 sodium citrate Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000036647 reaction Effects 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 14
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 12
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 11
- 241000191965 Staphylococcus carnosus Species 0.000 claims description 11
- 235000020997 lean meat Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 230000010100 anticoagulation Effects 0.000 claims description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 229960002885 histidine Drugs 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 229960002429 proline Drugs 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 241000606750 Actinobacillus Species 0.000 claims description 5
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 229930182821 L-proline Natural products 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 210000000813 small intestine Anatomy 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 3
- 241000235650 Kluyveromyces marxianus Species 0.000 claims 3
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 3
- 238000004332 deodorization Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 244000253911 Saccharomyces fragilis Species 0.000 description 14
- 241000287828 Gallus gallus Species 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 239000003925 fat Substances 0.000 description 5
- 229940024606 amino acid Drugs 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- IWTBVKIGCDZRPL-UHFFFAOYSA-N 3-methylpentanol Chemical compound CCC(C)CCO IWTBVKIGCDZRPL-UHFFFAOYSA-N 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000002429 anti-coagulating effect Effects 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 239000001618 (3R)-3-methylpentan-1-ol Substances 0.000 description 1
- HIOMEXREAUSUBP-MLXLLJIISA-N (e)-3-[(2s,3s)-3-pentyloxiran-2-yl]prop-2-enal Chemical compound CCCCC[C@@H]1O[C@H]1\C=C\C=O HIOMEXREAUSUBP-MLXLLJIISA-N 0.000 description 1
- QOPYYRPCXHTOQZ-CMDGGOBGSA-N (e)-dec-2-en-1-ol Chemical compound CCCCCCC\C=C\CO QOPYYRPCXHTOQZ-CMDGGOBGSA-N 0.000 description 1
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 1
- DHEKCFIOOSCJRW-UHFFFAOYSA-N 2-methylheptanal Chemical compound CCCCCC(C)C=O DHEKCFIOOSCJRW-UHFFFAOYSA-N 0.000 description 1
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 241000252185 Cobitidae Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108010033276 Peptide Fragments Proteins 0.000 description 1
- 102000007079 Peptide Fragments Human genes 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 235000015503 Sorghum bicolor subsp. drummondii Nutrition 0.000 description 1
- 235000006923 Sorghum x drummondii Nutrition 0.000 description 1
- 244000099500 Sudangras Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- CLJMMQGDJNYDER-UHFFFAOYSA-N heptan-4-amine Chemical compound CCCC(N)CCC CLJMMQGDJNYDER-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical class CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- YBRBMKDOPFTVDT-UHFFFAOYSA-N tert-butylamine Chemical compound CC(C)(C)N YBRBMKDOPFTVDT-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Sustainable Development (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明的目的在于提供一种具有高抗氧化活性的发酵血肠及其制作方法,包括以下步骤:(1)Plastein反应制备血红蛋白抗氧化肽,(2)畜禽肉腌制和一次发酵处理,(3)畜禽血脱腥处理及破碎,(4)灌制及二次发酵,(5)干燥后获得成品。与现有技术相比,本发明使用了血液Plastein反应制备的高活性抗氧化肽,产品发酵血肠的总抗氧化能力达到6.89U/mg,增加率为58%;对血液进行了脱腥,且乳酸菌与酵母菌联合二次发酵游离氨基酸总量达到12.74mg/g,增加率为42%,使制作得到的血肠风味更好,咀嚼性更高,同时也为畜禽血液资源的综合利用提供了新途径。
Description
技术领域
本发明涉及一种肉制品及其加工方法,尤其涉及一种具有高抗氧化活性的发酵血肠及其制作方法。
背景技术
血液作为畜禽屠宰加工中的主要副产物,是十分理想的蛋白质资源。我国每年屠宰畜禽产生的血液,仅25%进行了集中合理利用,绝大多数被当作废弃物排放掉,这不仅浪费了资源,也污染了环境。
Plastein反应中,在酶促胁迫下,添加理想的外源性氨基酸使其合成到新蛋白质中,可产生原料蛋白质所没有的新肽段。高丹丹等人用中性蛋白酶酶解泥鳅蛋白,在此基础之上用木瓜蛋白酶对得到的酶解产物进行Plastein反应修饰,并添加0.5mmol/g的His(组氨酸),Plastein反应修饰产物对DPPH自由基的清除率高达77.98%。车丽辉添加Pro(脯氨酸)和Arg(精氨酸)两种外源氨基酸对沙蜇酶解肽进行Plastein反应改性,Plastein反应修饰物的DPPH的清除率和羟基自由基清除率都有提高。目前未见Plastein反应用于改善血液抗氧化肽的报道。
血肠是一种以畜禽肉和血液为主要原料,辅以其他原辅料制作而成的发酵或不发酵灌肠类肉制品。李福存研究了发酵鸭血肠生产工艺,该研究认为鸭血添加量25%,菌种接种量107cfu/g,在30℃发酵18h后的血肠品质最佳。贡佳欣等人确定发酵牦牛血肠的最优工艺参数条件为,牦牛血添加量20%,发酵温度25℃,发酵时间16h,发酵菌株接种量1.5%。中国专利CN 108835533 A公开了一种保质期长的血肠制备方法,该产品通过两段式发酵工艺而实现。这些研究都是将血液直接与畜禽肉混合制作血肠,没有涉及到血液的脱腥及其中生物活性物质的有效利用,且也未涉及到益生酵母菌的发酵。
发明内容
本发明的目的在于提供一种脱腥,耐保存,风味更好,具有高抗氧化活性畜禽肉发酵血肠的制作方法。
本发明的技术方案是:
一种具有高抗氧化活性的发酵血肠制作方法,其特征在于,包括以下步骤:
(1)Plastein反应制备血红蛋白抗氧化肽:
收集新鲜畜禽血,将占新鲜畜禽血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,将抗凝血再4000r/min离心15min,收集沉淀的血细胞,取沉淀的血细胞溶于体积比为0.6-0.8倍的蒸馏水中,经40kHz超声破碎10min后,调节pH值至2.5作为血细胞反应底物;按重量比,血细胞反应底物∶胃蛋白酶=3000∶1添加胃蛋白酶,并在37℃下酶解4.0-7.5h;经4000r/min离心15min后,取上清为血细胞肽液;按血细胞肽液重量的1%加入L-脯氨酸(Pro)和1%加入L-组氨酸(His),调节pH值至7.5,30℃保温4.0-6.0h后,冷却至室温,真空浓缩至固形物含量为50%左右,获得血红蛋白抗氧化肽备用;胃蛋白酶活力为10万U/g;
(2)畜禽肉腌制和一次发酵处理:
将去掉脂肪、筋膜、肌腱的新鲜畜禽瘦肉,切成5cm见方的肉块,按照重量比,每100份肉加入葡萄糖2.00-3.00份、食盐3.00-4.00份、五香粉0.12-0.25份、味精0.05-0.08份、焦磷酸钠0.20-0.40份,搅拌均匀,放于4℃腌制8-12h;
将活化好的肉葡萄球菌(Staphylococcus carnosus)菌液按每克新鲜畜禽瘦肉放入106cfu与腌制肉块混匀,密封后在32-37℃发酵24h;获得一次发酵畜禽瘦肉备用;
(3)畜禽血脱腥处理及破碎:
收集新鲜畜禽血,将占新鲜畜禽血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,调节pH至5.0-5.5,将抗凝血体积比0.1%的酸性脂肪酶加入抗凝血,于37℃酶解30min,再95℃灭酶活性5min,获得脱腥血液;因热处理后脱腥血液已凝固,需将脱腥血液破碎成2.5-3.0cm见方的脱腥血液小颗粒备用;酸性脂肪酶活力为10万U/g;
(4)灌制及二次发酵:
将重量比血红蛋白抗氧化肽∶一次发酵畜禽瘦肉∶脱腥血液小颗粒=0.2∶1.0∶4.0混合成为肽肉血混物,按每克肽肉血混物放入107cfu马克思克鲁维酵母(Kluyveromycesmarxianus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)的混合菌液,并搅拌均匀,最后灌入天然的猪小肠肠衣,用温水洗净香肠表面的油污,将其自然悬挂在恒温培养箱内,于35℃恒温发酵18h;在107cfu混合菌液中,马克思克鲁维酵母∶鼠李糖乳杆菌=1.0∶2.5;
(5)干燥后获得成品:
发酵后的香肠置于50℃干燥箱,干燥至含水量≤25%,即为成品发酵血肠。
畜禽血为猪血、牛血、牦牛血、鸡血、鸭血中的一种或几种。
本发明所述的酸性脂肪酶是由上海源叶生物科技有限公司生产,活力为10万U/g。
本发明的优点:
本发明将血细胞用胃蛋白酶处理,生成了更多的小分子肽,且获得的水解产物具有更好的凝胶性、热稳定性和乳化性。再通过Plastein反应修饰的方法有效提高了肽的抗氧化活性,制得产物的DPPH(1,1-二苯基-2-三硝基苯肼)自由基清除率从对照组的78%提高到90%以上,总抗氧化能力增加58%,为畜禽血液资源的综合利用提供了新途径。
本发明利用酸性脂肪酶处理血液,有效去除了血液中的部分胺类、醛类和醇类物质,对血液起到了较好的脱腥效果。
本发明使用肉葡萄球菌先发酵畜禽肉,然后采用鼠李糖乳杆菌和马克思克鲁维酵母对畜禽肉、血液等进行再发酵处理,在降低产品pH延长保质期的同时,还赋予产品更好的风味。
具体实施方式
实施例1:用牦牛肉和牦牛血进行具有抗氧化活性的发酵血肠制作方法,包括以下步骤:
(1)Plastein反应制备血红蛋白抗氧化肽:
收集新鲜牦牛血,将占新鲜牦牛血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,将抗凝血再4000r/min离心15min,收集沉淀的血细胞,取沉淀的血细胞溶于体积比为0.8倍的蒸馏水中,经40kHz超声破碎10min后,调节pH值至2.5作为血细胞反应底物;按重量比,血细胞反应底物∶胃蛋白酶=3000∶1添加胃蛋白酶,并在37℃下酶解7.5h;经4000r/min离心15min后,取上清为血细胞肽液;按血细胞肽液重量的1%加入L-脯氨酸(Pro)和1%加入L-组氨酸(His),调节pH值至7.5,30℃保温4.0-6.0h后,冷却至室温,真空浓缩至固形物含量为50%左右,获得牦牛血红蛋白抗氧化肽备用;胃蛋白酶活力为10万U/g;
(2)畜禽肉腌制和一次发酵处理:
将去掉脂肪、筋膜、肌腱的新鲜牦牛肉,切成5cm见方的肉块,按照重量比,每100份肉加入葡萄糖3.00份、食盐3.50份、五香粉0.25份、味精0.07份、焦磷酸钠0.40份,搅拌均匀,放于4℃腌制8-12h;
将活化好的肉葡萄球菌(Staphylococcus carnosus)菌液按每克新鲜畜牦牛肉放入106cfu与腌制肉块混匀,密封后在32-37℃发酵24h;获得一次发酵牦牛肉备用;
(3)畜禽血脱腥处理及破碎:
收集新鲜牦牛血,将占新鲜牦牛血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,调节pH至5.0-5.5,将抗凝血体积比0.1%的酸性脂肪酶加入抗凝血,于37℃酶解30min,再95℃灭酶活性5min,获得脱腥血液;因热处理后脱腥血液已凝固,需将脱腥血液破碎成2.5-3.0cm见方的脱腥血液小颗粒备用;酸性脂肪酶活力为10万U/g;表1是本步骤用酸性脂肪酶处理后的新鲜牦牛血去腥味物质的检测对照表,该表中数据表明,用酸性脂肪酶处理后的新鲜牦牛血,大量腥味物质被消除,去腥味效果好。
表1 牦牛血中疑似腥味物质GC-MS检出情况(%)
序号 | 疑似腥味物质 | 对照组 | 酸性脂肪酶处理组 |
1 | 三甲胺 | 0.13 | 未检出 |
2 | 叔丁胺 | 2.34 | 0.91 |
3 | 4-庚胺 | 0.49 | 未检出 |
4 | 2-甲基庚醛 | 1.11 | 1.01 |
5 | 反式-4,5-环氧-(E)-2-癸烯醛 | 2.08 | 0.09 |
6 | 3-甲基-1-戊醇 | 0.99 | 未检出 |
7 | 反-2-癸烯醇 | 0.22 | 未检出 |
8 | 2-甲基吡嗪 | 0.22 | 0.34 |
9 | 2,5-二甲基吡嗪 | 0.14 | 0.08 |
(4)灌制及二次发酵:
将重量比血红蛋白抗氧化肽∶一次发酵畜禽瘦肉∶脱腥血液小颗粒=0.2∶1.0∶4.0混合成为肽肉血混物,按每克肽肉血混物放入107cfu马克思克鲁维酵母(Kluyveromycesmarxianus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)的混合菌液,并搅拌均匀,最后灌入天然的猪小肠肠衣,用温水洗净香肠表面的油污,将其自然悬挂在恒温培养箱内,于35℃恒温发酵18h;在107cfu混合菌液中,马克思克鲁维酵母∶鼠李糖乳杆菌=1.0∶2.5;
表2是本步骤处理后,形成风味的前体物质游离氨基酸总量12.74mg/g,比不发酵组增加了3.76mg/g,增长率为42%,使产品风味更浓郁,pH值更低,抑制了有害菌生长,可增加产品的保质期。
表2 鼠李糖乳杆菌和马克思克鲁维酵母发酵后血肠的理化指标
理化指标 | 对照组 | 乳酸菌组 | 乳酸菌+酵母菌发酵组 |
pH | 5.21 | 4.75 | 4.69 |
游离氨基酸总量(mg/g) | 8.98 | 10.71 | 12.74 |
硫代巴比妥酸(mg/100g) | 0.246 | 0.251 | 0.248 |
咀嚼性(g) | 879.40 | 1068.01 | 1176.19 |
感官评分 | 76.04 | 81.00 | 82.20 |
注:硫代巴比妥酸值是表征脂肪氧化程度的指标。
(5)干燥后获得成品:
发酵后的香肠置于50℃干燥箱,干燥至含水量≤25%,即为成品发酵血肠。表3是本实施例的制作方法所制成的发酵血肠其总抗氧化能力增加了2.53U/mg,增加率为58%,而DPPH自由基清除率增加了17.71%,增加率为23%,提高抗氧化效果十分显著。
表3 牦牛血液Plastein反应物加入后对牦牛发酵血肠的抗氧化能力影响
实施例2:用猪肉和猪血进行具有高抗氧化活性的发酵血肠制作方法,包括以下步骤:
(1)Plastein反应制备血红蛋白抗氧化肽:
收集新鲜猪血,将占新鲜猪血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,将抗凝血再4000r/min离心15min,收集沉淀的血细胞,取沉淀的血细胞溶于体积比为0.7倍的蒸馏水中,经40kHz超声破碎10min后,调节pH值至2.5作为血细胞反应底物;按重量比,血细胞反应底物∶胃蛋白酶=3000∶1添加胃蛋白酶,并在37℃下酶解7.5h;经4000r/min离心15min后,取上清为血细胞肽液;按血细胞肽液重量的1%加入L-脯氨酸(Pro)和1%加入L-组氨酸(His),调节pH值至7.5,30℃保温5.0h后,冷却至室温,真空浓缩至固形物含量为50%左右,获得猪血红蛋白抗氧化肽备用;胃蛋白酶活力为10万U/g;
(2)畜禽肉腌制和一次发酵处理:
将去掉脂肪、筋膜、肌腱的新鲜牦牛肉,切成5cm见方的肉块,按照重量比,每100份肉加入葡萄糖3.00份、食盐3.00份、五香粉0.20份、味精0.07份、焦磷酸钠0.30份,搅拌均匀,放于4℃腌制10h;
将活化好的肉葡萄球菌(Staphylococcus carnosus)菌液按每克新鲜畜牦牛肉放入106cfu与腌制肉块混匀,密封后在32-37℃发酵24h;获得一次发酵猪肉备用;
(3)畜禽血脱腥处理及破碎:
收集新鲜猪血,将占新鲜猪血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗
凝,获得抗凝血,调节pH至5.0-5.5,将抗凝血体积比0.1%的酸性脂肪酶加入抗凝血,于37℃酶解30min,再95℃灭酶活性5min,获得脱腥血液;因热处理后脱腥血液已凝固,需将脱腥血液破碎成2.5-3.0cm见方的脱腥血液小颗粒备用;酸性脂肪酶活力为10万U/g;
(4)灌制及二次发酵:
将重量比血红蛋白抗氧化肽∶一次发酵畜禽瘦肉∶脱腥血液小颗粒=0.2∶1.0∶4.0混合成为肽肉血混物,按每克肽肉血混物放入107cfu马克思克鲁维酵母(Kluyveromycesmarxianus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)的混合菌液,并搅拌均匀,最后灌入天然的猪小肠肠衣,用温水洗净香肠表面的油污,将其自然悬挂在恒温培养箱内,于35℃恒温发酵16h;在107cfu混合菌液中,马克思克鲁维酵母∶鼠李糖乳杆菌=1.0∶2.5;
(5)干燥后获得成品:
发酵后的香肠置于50℃干燥箱,干燥至含水量≤25%,即为成品发酵血肠。
实施例3:用鸡肉和鸡血进行具有高抗氧化活性的发酵血肠制作方法,包括以下步骤:
(1)Plastein反应制备血红蛋白抗氧化肽:
收集新鲜鸡血,将占新鲜鸡血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,将抗凝血再4000r/min离心15min,收集沉淀的血细胞,取沉淀的血细胞溶于体积比为0.6倍的蒸馏水中,经40kHz超声破碎10min后,调节pH值至2.5作为血细胞反应底物;按重量比,血细胞反应底物∶胃蛋白酶=3000∶1添加胃蛋白酶,并在37℃下酶解7.5h;经4000r/min离心15min后,取上清为血细胞肽液;按血细胞肽液重量的1%加入L-脯氨酸(Pro)和1%加入L-组氨酸(His),调节pH值至7.5,30℃保温5.0h后,冷却至室温,真空浓缩至固形物含量为50%左右,获得鸡血红蛋白抗氧化肽备用;胃蛋白酶活力为10万U/g;
(2)畜禽肉腌制和一次发酵处理:
将去掉脂肪、筋膜、肌腱的新鲜牦牛肉,切成5cm见方的肉块,按照重量比,每100份肉加入葡萄糖2.50份、食盐2.50份、五香粉0.28份、味精0.08份、焦磷酸钠0.25份,搅拌均匀,放于4℃腌制10h;
将活化好的肉葡萄球菌(Staphylococcus carnosus)菌液按每克新鲜畜牦牛肉放入106cfu与腌制肉块混匀,密封后在32-37℃发酵24h;获得一次发酵猪肉备用;
(3)畜禽血脱腥处理及破碎:
收集新鲜鸡血,将占新鲜鸡血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,调节pH至5.0-5.5,将抗凝血体积比0.1%的酸性脂肪酶加入抗凝血,于37℃酶解30min,再95℃灭酶活性5min,获得脱腥血液;因热处理后脱腥血液已凝固,需将脱腥血液破碎成2.5-3.0cm见方的脱腥血液小颗粒备用;酸性脂肪酶活力为10万U/g;
(4)灌制及二次发酵:
将重量比血红蛋白抗氧化肽∶一次发酵畜禽瘦肉∶脱腥血液小颗粒=0.2∶1.0∶4.0混合成为肽肉血混物,按每克肽肉血混物放入107cfu马克思克鲁维酵母(Kluyveromycesmarxianus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)的混合菌液,并搅拌均匀,最后灌入天然的猪小肠肠衣,用温水洗净香肠表面的油污,将其自然悬挂在恒温培养箱内,于35℃恒温发酵186h;在107cfu混合菌液中,马克思克鲁维酵母∶鼠李糖乳杆菌=1.0∶2.5;
(5)干燥后获得成品:
发酵后的香肠置于50℃干燥箱,干燥至含水量≤25%,即为成品发酵血肠。
Claims (1)
1.一种具有高抗氧化活性的发酵血肠制作方法,其特征在于,包括以下步骤:
(1)Plastein反应制备血红蛋白抗氧化肽:
收集新鲜畜禽血,将占新鲜畜禽血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,将抗凝血再4000r/min离心15min,收集沉淀的血细胞,取沉淀的血细胞溶于重量比为0.6-0.8倍的蒸馏水中,经40kHz超声破碎10min后,调节pH值至2.5作为血细胞反应底物;按重量比,血细胞反应底物∶胃蛋白酶=3000∶1添加胃蛋白酶,并在37℃下酶解4.0-7.5h;经4000r/min离心15min后,取上清为血细胞肽液;按血细胞肽液重量的1%加入L-脯氨酸(Pro)和1%加入L-组氨酸(His),调节pH值至7.5,30℃保温4.0-6.0h后,冷却至室温,真空浓缩至固形物含量为50%左右,获得血红蛋白抗氧化肽备用;胃蛋白酶活力为10万U/g;
(2)畜禽肉腌制和一次发酵处理:
将去掉脂肪、筋膜、肌腱的新鲜畜禽瘦肉,切成5cm见方的肉块,按照重量比,每100份肉加入葡萄糖2.00-3.00份、食盐3.00-4.00份、五香粉0.12-0.25份、味精0.05-0.08份、焦磷酸钠0.20-0.40份,搅拌均匀,放于4℃腌制8-12h;
将活化好的肉葡萄球菌(Staphylococcus carnosus)菌液按每克新鲜畜禽瘦肉放入106cfu与腌制肉块混匀,密封后在32-37℃发酵24h;获得一次发酵畜禽瘦肉备用;
(3)畜禽血脱腥处理及破碎:
收集新鲜畜禽血,将占新鲜畜禽血重量比10%的柠檬酸钠加入到新鲜畜禽血中溶化后迅速抗凝,获得抗凝血,调节pH至5.0-5.5,将抗凝血体积比0.1%的酸性脂肪酶加入抗凝血,于37℃酶解30min,再95℃灭酶活性5min,获得脱腥血液;因热处理后脱腥血液已凝固,需将脱腥血液破碎成2.5-3.0cm见方的脱腥血液小颗粒备用;酸性脂肪酶活力为10万U/g;
(4)灌制及二次发酵:
将重量比血红蛋白抗氧化肽∶一次发酵畜禽瘦肉∶脱腥血液小颗粒=0.2∶1.0∶4.0混合成为肽肉血混物,按每克肽肉血混物放入107cfu马克思克鲁维酵母(Kluyveromycesmarxianus)和鼠李糖乳杆菌(Lactobacillus rhamnosus)的混合菌液,并搅拌均匀,最后灌入天然的猪小肠肠衣,用温水洗净香肠表面的油污,将其自然悬挂在恒温培养箱内,于35℃恒温发酵18h;在107cfu混合菌液中,马克思克鲁维酵母∶鼠李糖乳杆菌=1.0∶2.5;
(5)干燥后获得成品:
发酵后的香肠置于50℃干燥箱,干燥至含水量≤25%,即为成品发酵血肠。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010276904.2A CN111406899A (zh) | 2020-04-10 | 2020-04-10 | 一种具有高抗氧化活性的发酵血肠制作方法 |
CN202110280386.6A CN112914041B (zh) | 2020-04-10 | 2021-03-16 | 一种具有高抗氧化活性的发酵血肠制作方法 |
US17/221,804 US11730180B2 (en) | 2020-04-10 | 2021-04-04 | Method for producing fermented blood sausage with high antioxidant activity |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010276904.2A CN111406899A (zh) | 2020-04-10 | 2020-04-10 | 一种具有高抗氧化活性的发酵血肠制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111406899A true CN111406899A (zh) | 2020-07-14 |
Family
ID=71485570
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010276904.2A Pending CN111406899A (zh) | 2020-04-10 | 2020-04-10 | 一种具有高抗氧化活性的发酵血肠制作方法 |
CN202110280386.6A Active CN112914041B (zh) | 2020-04-10 | 2021-03-16 | 一种具有高抗氧化活性的发酵血肠制作方法 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110280386.6A Active CN112914041B (zh) | 2020-04-10 | 2021-03-16 | 一种具有高抗氧化活性的发酵血肠制作方法 |
Country Status (2)
Country | Link |
---|---|
US (1) | US11730180B2 (zh) |
CN (2) | CN111406899A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112011585A (zh) * | 2020-09-09 | 2020-12-01 | 武汉轻工大学 | 一种南瓜籽多肽的制备方法 |
CN112586677A (zh) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | 一种脱色脱腥抗氧化牦牛肉血肠及其制备方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5926636B2 (ja) * | 1975-04-04 | 1984-06-29 | フジセイユ カブシキガイシヤ | 蛋白質の改質方法 |
US4024286A (en) * | 1976-05-17 | 1977-05-17 | Miles Laboratories, Inc. | Fortification of foodstuffs with C-terminal amino acid substituted methionine dipeptides |
US5866357A (en) * | 1990-03-09 | 1999-02-02 | Novo Nordisk A/S | Method for hydrolyzing proteins with gluyasp specific protease |
WO2001039613A1 (fr) * | 1999-11-29 | 2001-06-07 | Kyowa Hakko Kogyo Co., Ltd. | Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce |
CN102987418A (zh) * | 2012-12-17 | 2013-03-27 | 四川省食品发酵工业研究设计院 | 一种制备发酵动物血肠的方法 |
CN106954801A (zh) * | 2017-02-14 | 2017-07-18 | 成都大学 | 一种具有发酵风味的腊肠及其加工方法 |
CN110564805B (zh) * | 2019-09-20 | 2023-09-05 | 四川旅游学院 | 一种兔血抗氧化肽的发酵制备方法 |
CN110692801A (zh) * | 2019-11-14 | 2020-01-17 | 合肥工业大学 | 一种冲调血浆蛋白粉及制备方法 |
-
2020
- 2020-04-10 CN CN202010276904.2A patent/CN111406899A/zh active Pending
-
2021
- 2021-03-16 CN CN202110280386.6A patent/CN112914041B/zh active Active
- 2021-04-04 US US17/221,804 patent/US11730180B2/en active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112011585A (zh) * | 2020-09-09 | 2020-12-01 | 武汉轻工大学 | 一种南瓜籽多肽的制备方法 |
CN112586677A (zh) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | 一种脱色脱腥抗氧化牦牛肉血肠及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
US20210315241A1 (en) | 2021-10-14 |
CN112914041A (zh) | 2021-06-08 |
US11730180B2 (en) | 2023-08-22 |
CN112914041B (zh) | 2021-09-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108796017B (zh) | 牛骨肽及其酶解提取方法 | |
CN112914041B (zh) | 一种具有高抗氧化活性的发酵血肠制作方法 | |
CN102028091B (zh) | 一种纳豆菌发酵法制备低分子鱼肽的方法 | |
CN113088548A (zh) | 一种牡蛎抗氧化活性肽的制备方法 | |
CN109251954B (zh) | 一种海参多肽的生产方法 | |
CN110115347B (zh) | 一种酶解协同发酵改性制备高起泡性蛋清粉的方法 | |
CN110495611A (zh) | 一种提高海参营养保健功效的工艺 | |
CN114343143B (zh) | 一种海洋藻类发酵产品及其制备方法 | |
CN111418700A (zh) | 一种金枪鱼肽、其提取方法及作为降压剂的应用 | |
CN114164145B (zh) | 一种波茨坦短芽孢杆菌、中性蛋白分解酶及其应用 | |
CN103525657B (zh) | 鳄鱼血保健酒及其制备方法 | |
CN115678797A (zh) | 戊糖片球菌sc009及其应用 | |
CN113373196B (zh) | 一种金线鱼抗疲劳肽的加工方法 | |
CN112375799A (zh) | 一种提高鲍鱼生物制品抗氧化能力的方法 | |
CN107674898A (zh) | 一种由维生素k2发酵液中提取蛋白质的方法 | |
CN111820340A (zh) | 一种水产养殖用生物饲料发酵剂及其制备工艺 | |
CN111329071B (zh) | 一种脑多肽的制备工艺 | |
CN110547446A (zh) | 一种蜂王浆抗氧化肽水果酵素及其制作方法 | |
CN108546725B (zh) | 一种利用马血制备的生物活性肽及其制备方法 | |
CN111926050A (zh) | 河豚精囊胶原蛋白肽的提纯工艺 | |
CN113755550B (zh) | 一种以深海鳕鱼皮为原料制备的海洋鱼低聚肽及其制备方法 | |
CN116287079A (zh) | 一种利用蚓激酶制备的畜禽血源免疫活性和降血压肽及其制备方法与应用 | |
CN109402208B (zh) | 一种鳖肽的提取方法 | |
CN118633673A (zh) | 一种可替代乳清蛋白的酵母蛋白组合物、制备方法及应用 | |
CN112369493A (zh) | 一种资源化利用干贝提高抗氧化能力的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200714 |
|
WD01 | Invention patent application deemed withdrawn after publication |