CN111543472A - 生鲜调理鸡肉制品的制备方法及其天然保鲜剂 - Google Patents
生鲜调理鸡肉制品的制备方法及其天然保鲜剂 Download PDFInfo
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- CN111543472A CN111543472A CN202010384800.3A CN202010384800A CN111543472A CN 111543472 A CN111543472 A CN 111543472A CN 202010384800 A CN202010384800 A CN 202010384800A CN 111543472 A CN111543472 A CN 111543472A
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- chicken
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- natural preservative
- black garlic
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及肉类加工及保鲜领域，公开了一种生鲜调理鸡肉制品的制备方法及其天然保鲜剂，该天然保鲜剂由以下重量份的组分混合而成：茶多酚10‑20份、黑蒜提取物30‑50份、瓜蒌提取物30‑50份。与现有技术相比，本发明中的天然保鲜剂优选几种天然保水剂及保鲜剂进行复配，使其可以在4±1℃贮藏条件下，既能有效抑制生鲜调理肉制品的汁液流失、脂质氧化，又能有效抑制微生物的生长，进一步延长产品的货架期，改善生鲜调理鸡肉制品货架期较短的缺陷。
Description
技术领域
本发明涉及肉类加工及保鲜领域，特别涉及一种生鲜调理鸡肉制品的制备方法及其天然保鲜剂。
背景技术
产品保鲜是肉品生产过程中的重要环节。近年来，随着人们生活节奏的加快，营养方便的生鲜调理肉制品市场逐渐扩大。但生鲜调理肉制品在市场流通中仍存在一定的问题，如容易发生氧化等化学变质和微生物污染导致的货架期变短，从而降低其食用品质和经济效益。因此，突破制约生鲜调理肉制品产业发展的这一瓶颈，开发适合的贮藏保鲜技术是当务之急。
目前，调理肉制品的保鲜方法有：采用气调保鲜技术、辐射保鲜技术、超高压及微波处理技术、添加保鲜剂等。气调保鲜技术通过改变包装食品中的气体环境来抑制微生物的生长和繁殖，但是这种方法多大多数需氧型微生物和霉菌具有较好的抑制作用，对厌氧菌抑制效果不好；超高压及微波处理均可以起到杀菌、破坏酶的作用，但是设备成本较高；采用辐射处理能较好地杀灭部分腐败微生物，可有效地延长产品贮藏期，但处理剂量超过一定限量时，肉品会出现一种辐照味，辐照计量越高，肉品的脂肪氧化程度越大，另外设备的投入以及辐照安全问题在一定程度上也会导致其中应用上存在一定的局限性；而添加保鲜剂是目前最为常用的一种保鲜方法。保鲜剂的种类主要有化学保鲜剂和天然保鲜剂，其中天然防腐保鲜剂的开发和应用一直是该领域的研究热点。天然保鲜剂广泛分布于植物、动物组织和微生物中。大多数天然保鲜剂都是从植物中获得的，例如草药、香料、茶叶、蔬菜、水果、谷物和油籽产品等。
天然保鲜剂在肉类中的应用是多功能的，它在肉类加工和贮藏过程中起着抗氧化、抗微生物和防腐等作用。专利申请号为CN201510649923 .4的专利采用乳酸链球菌素、溶菌酶和壳聚糖混配的水溶液作为保鲜剂对冰鲜鸡肉进行保鲜，该工艺虽然可以应用于冰鲜鸡肉保鲜，其货架期只有10天，难以满足大规模推广应用。可见，生鲜调理鸡肉制品现有的主要保鲜技术对延长其贮藏期能发挥一定的作用，但离现实的要求仍有较大的差距。
发明内容
发明目的：针对现有技术中存在的问题，本发明提供一种生鲜调理鸡肉制品的制备方法及其天然保鲜剂，该天然保鲜剂通过几种天然抗氧化剂进行复配，可以在4 ± 1℃贮藏条件下，既能有效抑制生鲜调理肉制品的脂质氧化，又能有效抑制微生物的生长，进一步延长产品的货架期，改善生鲜调理鸡肉制品货架期较短的缺陷。
技术方案：本发明提供了一种生鲜调理鸡肉制品的天然保鲜剂，由以下重量份的组分混合而成：茶多酚10-20份、黑蒜提取物30-50份、瓜蒌提取物30-50份。
优选地，所述黑蒜提取物的提取方法为：用0.9%的盐水将黑蒜米清洗干净；按照1:2料液比添加纯净水，在35℃~55℃温度条件下用分散机以500~1500r/min搅拌3min~5min；得料浆；将料浆用60 KHz~80 KHz超声波处理8 min之后进行压榨，分别收集黑蒜汁和黑蒜渣；将黑蒜汁在2500~7000r/min条件下离心3-15min，然后经过滤得滤液；将滤液真空浓缩得黑蒜提取物。
优选地，所述瓜蒌提取物的提取方法为：将瓜蒌清洗后烘干粉碎后，按照料液比为1:40的比例，用体积分数为75%的乙醇浸泡20~25h，加热回流过滤得提取液，将所得滤液浓缩至无乙醇，得瓜蒌提取物。
本发明还提供了一种生鲜调理鸡肉制品的制备方法，包括以下步骤：（1）预处理：将鸡胸肉用清水洗净，沥血水，修整去除多余脂肪和胫骨；（2）配制腌制液：按100g鸡胸肉计算，称取食盐2%，味精0.3%，白胡椒粉0.5%，淀粉2%，白砂糖1%，权利要求1至7中任意一项所述的天然保鲜剂0.5-5%，混合混匀后加水充分溶解至35 g；（3）滚揉及腌制：将配制好的腌制液和鸡胸肉一并放入滚揉机中，采用间歇滚揉方式：滚揉20min、静置10min交替进行，共滚揉1h后，低温腌制24h；（4）包装及冷藏：真空包装后置于0℃-4℃冰箱中保存。
有益效果：茶多酚、黑蒜提取物和瓜蒌提取物作为保鲜成分，茶多酚茶多酚是从茶叶中提取的一类多羟基酚类化合物的总称，其主要成分为儿茶素类(黄烷醇类)、黄酮、黄酮醇类、花青素类、酚酸、缩酚酸类及聚合酚类等。茶多酚具有较强的抗氧化作用，尤其酯型儿茶素EGCG，其还原性甚至可达L-异坏血酸的100倍。茶多酚除具有抗氧化作用外，还具有抑菌作用，如对葡萄球菌、大肠杆菌、枯草杆菌等有抑制作用。茶多酚无毒无味，不会破坏食品的原有风味，且茶多酚可吸附食品中的异味，因此具有一定的祛除异味作用。茶多酚对食品中的色素具有保护作用，茶多酚还具有抑制亚硝酸盐的形成和积累作用。
茶多酚还具有抑菌作用，如对葡萄球菌、大肠杆菌、枯草杆菌等有抑制作用。茶多酚无毒无味，不会破坏食品的原有风味，且茶多酚可吸附食品中的异味，因此具有一定的祛除异味作用，还可抑制亚硝酸盐的形成和积累。
黑蒜是新鲜的带皮生大蒜在高温高湿的环境下不添加任何添加剂自然发酵而成，适宜的条件下发酵形成的黑蒜具有更高的营养价值和抗氧化活性。黑蒜中含有多种功效成分，其抗氧化能力及抑菌能力较为突出。黑蒜多糖有较强的清除DPPH和OH·的作用，鲜蒜经过加工后成为黑蒜，超氧化物歧化酶（SOD）活性、过氧化氢活性清除能力、多酚含量比普通大蒜提取物高，其对自由基的清除能力是鲜蒜的8倍以上，黑蒜中的β-carboline 类生物碱具有较强的过氧化氢清除能力，此外，黑蒜中的黑蒜素具有广谱抗菌活性对大肠杆菌，金黄色葡萄球菌等多种细菌、真菌和病毒等均有抑制和杀灭作用，是目前发现的天然植物中抗菌作用最强的一种。
瓜蒌，属于葫芦科栝楼属,多年生攀援草本，是山东著名的药材，具有解热祛痰，化瘀理气，清肠通便等药理活性，在治疗胸痹、便秘等方面效果较佳。瓜蒌的多种提取物有抗氧化作用，瓜蒌皮中三萜皂苷提取物具有较强的DPPH自由基清除能力,可以作为抗氧化物质应用于抗衰老的药物中，瓜蒌籽油也具有较强的抗氧化活性。瓜蒌多糖是瓜蒌中的重要组分,大量研究表明,多糖在抗氧化、抗肿瘤、降血糖、免疫调节等方面展现出诱人的前景。瓜篓中葫芦素对大肠杆菌和金黄色葡萄球菌均具有一定的抑制作用。研究表明瓜蒌煎剂体外对大肠杆菌、痢疾杆菌、霍乱杆菌、伤寒杆菌、副伤寒杆菌、绿脓杆菌等G-菌有抑制作用,对溶血性链球菌、肺炎球菌、白喉杆菌、金黄色葡萄球菌、流感杆菌等均有很好的抑制作用。瓜蒌的提取物中含有多种有效成分，如瓜蒌皮中三萜皂苷、瓜蒌籽油、瓜蒌多糖等在抗氧化等方面具有较强的抑制作用；此外，瓜篓中葫芦素等多种物质对多种有害微生物具有显著的抑制效果。
本发明中的茶多酚、黑蒜提取物和瓜蒌提取物中各组分间相互协同互补，可有抑制引起鸡肉变质的各类微生物的增殖，有效抑制脂肪氧化，防止由氧化所引起的食品褪色、褐变等，改善鸡肉的品质和色泽，且安全无毒，有效延长生鲜调理鸡肉的货架期，货架期可达30天。
本发明能够在不使用人工合成的有毒化学成分的前提下，进一步提高生鲜调理鸡肉制品的保鲜效果，在传统生鲜调理肉制品制作过程中添加多种天然保鲜剂，使得产品货架期延长，脂质氧化及微生物水平得到控制，肉色得到保护，从而改善生鲜调理鸡肉制品易发生氧化、货架期短等缺陷，旨在为生鲜调理鸡肉制品提供一种安全、高效的天然保鲜剂。
与现有技术相比，本发明的创新点：
与目前生鲜调理鸡肉制品制品常用的合成抗氧化剂和抗菌剂相比，本发明采用更加安全高效的天然保鲜剂，即有效降低了生鲜调理鸡肉制品制品的脂质氧化，又能减少腐败变质的发生，且不会对产品原有风味产生不良影响；
本发明设计的添加方式为直接添加，可操作性强，且成本较低，经济效益好。
具体实施方式
下面结合具体实施例对本发明做进一步阐述。
实施例1：
本实施方式提供了一种生鲜调理鸡肉制品的天然保鲜剂，由以下重量份的组分混合而成：茶多酚18份，黑蒜提取物40份，瓜蒌提取物42份。
上述黑蒜提取物的提取方法为：用0.9%的盐水将黑蒜米清洗干净；按照1:2料液比添加纯净水，在35℃~55℃温度条件下用分散机以500~1500r/min搅拌3min~5min；得料浆；将料浆用60 KHz~80 KHz超声波处理8 min之后进行压榨，分别收集黑蒜汁和黑蒜渣；将黑蒜汁在2500~7000r/min条件下离心3-15min，然后经过滤得滤液；将滤液真空浓缩得黑蒜提取物。
上述瓜蒌提取物的提取方法如下：
将瓜蒌清洗后烘干粉碎后，按照料液比为1:40的比例，用体积分数为75%的乙醇浸泡20~25h，加热回流过滤得提取液，将所得滤液浓缩至无乙醇，得瓜蒌提取物。
使用上述天然保鲜剂对生鲜调理鸡肉制品进行保水保鲜的方法如下：
将鸡胸肉用清水洗净，沥血水，修整去除多余脂肪和胫骨；按100g鸡胸肉计算，称取食盐2%，味精0.3%，白胡椒粉0.5%，淀粉2%，白砂糖1%，天然保鲜剂1.25%，将上述各组分混合混匀后加水充分溶解至35 g腌制液；将配制好的腌制液和鸡胸肉一并放入滚揉机中，采用间歇滚揉方式：滚揉20min、静置10min交替进行，共滚揉1h后，低温腌制24h；真空包装后置于0℃-4℃冰箱中保存。
采用上述方法处理过的生鲜调理鸡肉制品，分别在第5、10、15、20、25、30天检测其菌落总数、挥发性盐基氮、pH值和蒸煮损失率。冰鲜鸡肉pH值按照GB/T9695.5-2008《肉与肉制品pH值测定》进行测定；菌落总数按照GB4789.2-2010国家标准检验；挥发性盐基氮含量的测定按照GB/T5009.44-2003《肉与肉制品卫生标准的分析方法》进行测定，采取半微量定氮法。各项指标检测结果见表1：
表1 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 | 25天 | 30天 |
| 菌落总数lg（cfu/g） | 0.7 | 1.3 | 2.7 | 3.4 | 4.7 | 5.5 |
| 挥发性盐基氮（mg/100g） | 0.32 | 1.77 | 8.39 | 13.24 | 15.27 | 17.31 |
| pH | 5.15 | 5.30 | 5.71 | 5.77 | 6.01 | 6.23 |
由表1发现生鲜调理鸡肉贮藏30天菌落总数不超过106cfu/g，挥发性盐基氮不超过20mg/100g；pH值不超过6.7。这表明经过处理的生鲜调理鸡肉贮存30天后仍可安全食用，没有变质，说明其货架期可达30天。
实施例2：
本实施方式与实施方式1大致相同，不同点仅在于，在使用天然保鲜剂对生鲜调理鸡肉制品进行保水保鲜时，天然保鲜剂的添加量为鸡胸肉的0.875%。
通过本实施方式处理过的生鲜调理鸡肉制品，通过与实施方式1完全相同的检测方法检测出的各项指标见表2：
表2 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 | 25天 | 30天 |
| 菌落总数lg（cfu/g） | 0.8 | 1.5 | 3.0 | 4.1 | 4.9 | 5.8 |
| 挥发性盐基氮（mg/100g） | 0.37 | 1.91 | 7.23 | 13.29 | 17.12 | 19.6 |
| pH | 5.13 | 5.47 | 5.72 | 5.89 | 6.33 | 6.40 |
由表2发现生鲜调理鸡肉贮藏30天菌落总数不超过106cfu/g，挥发性盐基氮不超过20mg/100g；pH值不超过6.7。这表明经过处理的生鲜调理鸡肉贮存30天后仍可安全食用，没有变质，说明其货架期可达30天。
实施例3：
本实施方式与实施方式1大致相同，不同点仅在于，在使用天然保鲜剂对生鲜调理鸡肉制品进行保水保鲜时，天然保鲜剂的添加量为鸡胸肉的0.5%。
通过本实施方式处理过的生鲜调理鸡肉制品，通过与实施方式1完全相同的检测方法检测出的各项指标见表3：
表3 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 | 25天 | 30天 |
| 菌落总数lg（cfu/g） | 0.9 | 1.6 | 3.7 | 4.5 | 5.0 | 5.9 |
| 挥发性盐基氮（mg/100g） | 0.40 | 2.05 | 7.34 | 13.51 | 17.23 | 19.71 |
| pH | 5.20 | 5.48 | 5.77 | 5.95 | 6.45 | 6.67 |
由表3发现生鲜调理鸡肉贮藏30天菌落总数不超过106cfu/g，挥发性盐基氮不超过20mg/100g；pH值不超过6.7。这表明经过处理的生鲜调理鸡肉贮存30天后仍可安全食用，没有变质，说明其货架期可达30天。
实施例4：
本实施方式与实施方式1大致相同，不同点仅在于，（1）生鲜调理鸡肉制品的天然保鲜剂，由以下重量份的组分混合而成：茶多酚12份，黑松针提取物48份，瓜蒌提取物60份。（2）在使用天然保鲜剂对生鲜调理鸡肉制品进行保水保鲜时，天然保鲜剂的添加量为鸡胸肉的2%。
通过本实施方式处理过的生鲜调理鸡肉制品，通过与实施方式1完全相同的检测方法检测出的各项指标见表4：
表4 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 | 25天 | 30天 |
| 菌落总数lg（cfu/g） | 0.5 | 0.9 | 2.5 | 3.0 | 4.1 | 5.2 |
| 挥发性盐基氮（mg/100g） | 0.27 | 1.53 | 5.17 | 10.04 | 13.78 | 16.46 |
| pH | 5.13 | 5.21 | 5.43 | 5.62 | 5.94 | 6.07 |
由表4发现生鲜调理鸡肉贮藏30天菌落总数不超过106cfu/g，挥发性盐基氮不超过20mg/100g；pH值不超过6.7。这表明经过处理的生鲜调理鸡肉贮存30天后仍可安全食用，没有变质，说明其货架期可达30天。
实施例5：
本实施方式与实施方式4大致相同，不同点仅在于，在使用天然保鲜剂对生鲜调理鸡肉制品进行保水保鲜时，天然保鲜剂的添加量为鸡胸肉的4%。
通过本实施方式处理过的生鲜调理鸡肉制品，通过与实施方式1完全相同的检测方法检测出的各项指标见表5：
表5 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 | 25天 | 30天 |
| 菌落总数lg（cfu/g） | 0.3 | 0.9 | 1.5 | 2.6 | 3.7 | 5.1 |
| 挥发性盐基氮（mg/100g） | 0.27 | 1.38 | 5.17 | 9.87 | 13.09 | 15.34 |
| pH | 5.10 | 5.19 | 5.38 | 5.51 | 5.83 | 5.94 |
由表5发现，生鲜调理鸡肉贮藏30天菌落总数不超过106cfu/g，挥发性盐基氮不超过20mg/100g；pH值不超过6.7。这表明经过处理的生鲜调理鸡肉贮存30天后仍可安全食用，没有变质，说明其货架期可达30天。
对比例：
将鸡胸肉用清水洗净，沥血水，修整去除多余脂肪和胫骨；按100g鸡胸肉计算，称取食盐2%，味精0.3%，白胡椒粉0.5%，白砂糖1%，淀粉2%，保鲜剂3.5%（Nisin：溶菌酶：乳酸钠=1:1.5:200），混合混匀后加水充分溶解至35 g；
（3）滚揉及腌制：将配制好的腌制液和鸡胸肉一并放入滚揉机中，采用间歇滚揉方式：滚揉20min、静置10min交替进行，共滚揉1h后，低温腌制24h；
（4）包装及冷藏：真空包装后置于0℃-4℃冰箱中保存。
采用上述方法处理过的生鲜调理鸡肉，分别在第5、10、15、20、25、30天检测菌落总数、挥发性盐基氮、pH值和蒸煮损失率。冰鲜鸡肉pH值按照GB/T9695.5-2008《肉与肉制品pH值测定》进行测定；菌落总数按照GB4789.2-2010国家标准检验；挥发性盐基氮含量的测定按照GB/T5009.44-2003《肉与肉制品卫生标准的分析方法》进行测定，采取半微量定氮法。各项指标检测结果见表6：
表6 生鲜调理鸡肉的常见理化指标
| 鸡肉样品指标 | 5天 | 10天 | 15天 | 20天 |
| 菌落总数lg（cfu/g） | 1.5 | 3.7 | 5.3 | 6.2 |
| 挥发性盐基氮（mg/100g） | 3.35 | 12.76 | 18.38 | 23.17 |
| pH | 5.27 | 5.72 | 6.57 | 6.73 |
由表6发现，生鲜调理鸡肉贮藏15天时，菌落总数、挥发性盐基氮、pH均在可食用范围内，当贮存20天时，菌落总数超过106cfu/g，挥发性盐基氮超过20mg/100g；pH值超过6.7,此时生鲜调理鸡肉已经变质，不可食用。
上述实施方式只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所做的等效变换或修饰，都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种生鲜调理鸡肉制品的天然保鲜剂，其特征在于，由以下重量份的组分混合而成：茶多酚10-20份、黑蒜提取物30-50份、瓜蒌提取物30-50份。
2.根据权利要求1所述的生鲜调理鸡肉制品的天然保鲜剂，其特征在于，所述黑蒜提取物的提取方法为：
用0.9%的盐水将黑蒜米清洗干净；按照1:2料液比添加纯净水，在35℃~55℃温度条件下用分散机以500~1500r/min搅拌3min~5min；得料浆；将料浆用60 KHz~80 KHz超声波处理8 min之后进行压榨，分别收集黑蒜汁和黑蒜渣；将黑蒜汁在2500~7000r/min条件下离心3-15min，然后经过滤得滤液；将滤液真空浓缩得黑蒜提取物。
3.根据权利要求1所述的生鲜调理鸡肉制品的天然保鲜剂，其特征在于，所述瓜蒌提取物的提取方法为：
将瓜蒌清洗后烘干粉碎后，按照料液比为1:40的比例，用体积分数为75%的乙醇浸泡20~25h，加热回流过滤得提取液，将所得滤液浓缩至无乙醇，得瓜蒌提取物。
4.一种生鲜调理鸡肉制品的制备方法，其特征在于，包括以下步骤：
（1）预处理：将鸡胸肉用清水洗净，沥血水，修整去除多余脂肪和胫骨；
（2）配制腌制液：按100g鸡胸肉计算，称取食盐2%，味精0.3%，白胡椒粉0.5%，淀粉2%，白砂糖1%，权利要求1至7中任意一项所述的天然保鲜剂0.5-5%，混合混匀后加水充分溶解至35 g；
（3）滚揉及腌制：将配制好的腌制液和鸡胸肉一并放入滚揉机中，采用间歇滚揉方式：滚揉20min、静置10min交替进行，共滚揉1h后，低温腌制24h；
（4）包装及冷藏：真空包装后置于0℃-4℃冰箱中保存。
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