CN111685275A - 一种调理鸭舌的保鲜护色方法 - Google Patents
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Abstract
本发明涉及一种调理鸭舌的保鲜护色方法,用乳酸菌拮抗抑菌作用和抗氧化剂协同实现调理鸭舌的保鲜护色，其保鲜护色方法包括以下步骤：将含细菌素发酵上清与调味调色料与清洗干净的鸭舌进行混合，经滚揉腌制、烘烤后冷却、后经过乳酸菌油剂的拌料、包装制得成品。本发明使用的协同方法可以显著降低调理鸭舌在低温储藏过程中的菌落总数增加和红亮色泽的变化水平，在调理肉制品的保鲜护色上有较好的应用前景。
Description
技术领域
本发明涉及肉制品加工技术领域，具体涉及一种调理鸭舌的保鲜护色方法。
背景技术
温州鸭舌,是一道浙江温州著名的宴席凉菜,韧性十足,颇为耐嚼。储运过程中的微生物菌落超标和褪色是导致调理鸭舌品质劣变的主要因素。腐败微生物超标可使得调理鸭舌产生异味、质地劣变及变色，不仅造成了安全卫生问题，也会影响消费者对产品的接受程度。
近年来，调理鸭舌及其它调理肉制品中添加适量的抑菌剂如乳酸链球菌素、乳酸钠、脱氢乙酸钠等用以延长产品保质期已经成为了常规的防腐保鲜手段，然而调理肉类发生二次污染或冷藏储运条件不良时仍较易发生变质变色问题，从而给生产厂家及分销商造成巨大损失，也给消费者带来较大的食品安全隐患。储藏及运输过程中的温度波动及嗜冷腐败菌的生长是造成调理鸭舌腐坏的主要诱因。乳酸菌不仅对腐败菌具有拮抗作用，也能产生一定量的细菌素，从而能较好的抑制嗜冷腐败菌的生长。卫生部印发的关于《可用于食品的菌种名单》的菌种目录及新食品原料目录包括的乳杆菌属、双岐杆菌属、戊糖片球菌等都具有一定不同程度的抑菌作用，这不仅与其拮抗作用有关，也与其中一些乳酸菌能产细菌素有关。相关研究表明，特定的乳酸菌能延长食品保质期。调理鸭舌的褪色也与储藏过程中表面附着的红曲色素受到的氧化作用有关。然而，在调理鸭舌中添加特定的乳酸菌及抗氧化成分用以确保其储运过程中菌落总数不超标、颜色保持良好的相关研究非常少。
发明内容
本发明的目的在于克服现有技术的缺陷，提供一种延长调理鸭舌保质期及改善其食用品质的调理鸭舌的保鲜护色方法。
为实现上述目的，本发明采用一种调理鸭舌的保鲜护色方法，包括以下步骤：
a)将原料鸭舌解冻洗净备用；
b)将能产生细菌素的乳酸菌放置在乳酸菌细菌培养基(MRS)中发酵形成含细菌素发酵液，通过过滤或离心的方式分成乳酸菌体及含细菌素的发酵上清液，含细菌素的发酵上清液的添加量为鸭舌重量2-20wt％的；
c)腌制料由调味料、调色料和抗氧化成分混合组成；所述调味料包括盐、糖、味精、酿造酱油，盐添加量为鸭舌重量的0.7-1.5wt％、糖添加量为鸭舌重量的0.5-3.0％、味精添加量为鸭舌重量的0.2-3.0wt％，酿造酱油的添加量为鸭舌重量的0.5-5wt％；所述调色料包括红曲黄、红曲红、亚硝酸钠，红曲黄为鸭舌重量的0.005-0.1wt％，红曲红为鸭舌重量的0.005-0.1wt％，亚硝酸钠为鸭舌重量的0.002-0.010wt％；所述抗氧化成分包括抗坏血酸钠、柠檬酸钠、茶多酚、三聚磷酸钠，抗坏血酸钠添加量为鸭舌重量的0.05-0.2wt％，柠檬酸钠添加量为鸭舌重量的0.05-0.2wt％，茶多酚添加量为鸭舌重量的0.005-0.02wt％，三聚磷酸钠添加量为鸭舌重量的0.05-0.4wt％；
d)将步骤b制备的含细菌素的发酵上清液加入步骤c制备的腌制料中，混合均匀后得到混合腌料；
e)将步骤d制备的混合腌料、鸭舌经真空吸料入滚揉机，进行间歇式真空滚揉，滚揉10分钟,间隙5分钟的条件下进行滚揉腌制0.5-1小时,滚揉机转速为6-10rpm，真空度为0.06MPa-0.08MPa；
f)将滚揉腌制完毕的鸭舌放置在75℃-90℃条件下进行烘烤45分钟到1.5小时，烘烤结束后在4℃速冷机中快速冷却3-8分钟；
g)将步骤b制备的乳酸菌体与25-50wt％固形物含量的复原乳进行搅拌混合，再将该混合物与植物油按1:0.5-1比例进行低速500转/分钟均质5分钟后制得乳酸菌油剂，拌料比为鸭舌重量的0.5-5wt％；
h)将步骤g制备的乳酸菌油剂与步骤f制备的鸭舌混合进行拌料；
i)将步骤h制备的鸭舌进行真空包装成品。
本发明进一步设置为，能产细菌素的乳酸菌为戊糖片球菌、肠膜明串珠菌、副干酪乳杆菌、植物乳杆菌等其中的一种或几种。
本发明的有益效果：
1、本发明中使用的含细菌素的发酵上清液，可以为调理鸭舌的长货架期提供基础防腐作用；
2、本发明中所使用的乳酸菌油剂能进一步抑制调理鸭舌在储运过程中腐败菌的生长，克服了单一防腐剂抗菌谱窄、防腐期限短的问题，同时也能赋予调理鸭舌一定的特殊发酵风味；
3、本发明中所使用的抗氧化成分可提高色素的稳定性；
4、本发明所使用的保鲜护色方法，可显著降低调理鸭舌储运过程中菌落总数水平，在低温保鲜储藏过程中调理鸭舌保持较好的颜色特征。由于其它调理肉制品也涉及到防腐保鲜护色问题，因此本发明在其它需要防腐保鲜的肉制品中也有良好的应用前景。
附图说明
图1是本发明实施例一种调理鸭舌的保鲜护色方法的工艺流程图。
具体实施方式
下面结合具体实施例子对本发明进一步阐述，但本发明的保护范围不限于此：
实施例1：
如图1所示，本实施例的一种调理鸭舌的保鲜护色方法，包括以下步骤：
a)将原料鸭舌解冻洗净备用；
b)将能产生细菌素的乳酸菌放置在乳酸菌细菌培养基(MRS)中发酵形成含细菌素发酵液，通过过滤或离心的方式分成乳酸菌体及含细菌素的发酵上清液，含细菌素的发酵上清液的添加量为鸭舌重量2wt％的；
c)腌制料由调味料、调色料和抗氧化成分混合组成；所述调味料包括盐、糖、味精、酿造酱油，盐添加量为鸭舌重量的0.7-1.5wt％、糖添加量为鸭舌重量的0.5-3.0％、味精添加量为鸭舌重量的0.2-3.0wt％，酿造酱油的添加量为鸭舌重量的0.5-5wt％；所述调色料包括红曲黄、红曲红、亚硝酸钠，红曲黄为鸭舌重量的0.005-0.1wt％，红曲红为鸭舌重量的0.005-0.1wt％，亚硝酸钠为鸭舌重量的0.002-0.010wt％；所述抗氧化成分包括抗坏血酸钠、柠檬酸钠、茶多酚、三聚磷酸钠，抗坏血酸钠添加量为鸭舌重量的0.05wt％，柠檬酸钠添加量为鸭舌重量的0.05wt％，茶多酚添加量为鸭舌重量的0.005-0.02wt％，三聚磷酸钠添加量为鸭舌重量的0.05-0.4wt％；
d)将步骤b制备的含细菌素的发酵上清液加入步骤c制备的腌制料中，混合均匀后得到混合腌料；
e)将步骤d制备的混合腌料、鸭舌经真空吸料入滚揉机，进行间歇式真空滚揉，滚揉10分钟,间隙5分钟的条件下进行滚揉腌制0.5-1小时,滚揉机转速为6-10rpm，真空度为0.06MPa-0.08MPa；
f)将滚揉腌制完毕的鸭舌放置在75℃-90℃条件下进行烘烤45分钟到1.5小时，烘烤结束后在4℃速冷机中快速冷却3-8分钟；
g)将步骤b制备的乳酸菌体与25-50wt％固形物含量的复原乳进行搅拌混合，再将该混合物与植物油按1:0.5-1比例进行低速500转/分钟均质5分钟后制得乳酸菌油剂，拌料比为鸭舌重量的0.5wt％；
h)将步骤g制备的乳酸菌油剂与步骤f制备的鸭舌混合进行拌料；
i)将步骤h制备的鸭舌进行真空包装成品。
实施例2：
同实施例1，区别在于：步骤b中含细菌素的发酵上清液的添加量为鸭舌重量5wt％，步骤c中的抗坏血酸钠添加量为鸭舌重量0.2wt％，柠檬酸钠添加量为鸭舌重量0.2wt％，步骤g中乳酸菌油剂添加量按照鸭舌重量的1wt％进行拌料。
实施例3：
同实施例1，区别在于：步骤b中含细菌素的发酵上清液的添加量为鸭舌重量10wt％，步骤c中的抗坏血酸钠添加量为鸭舌重量0.1wt％，柠檬酸钠添加量为鸭舌重量0.1wt％，茶多酚添加量为鸭舌重量0.005wt％，步骤g中乳酸菌油剂添加量按照鸭舌重量的1.5wt％进行拌料。
实施例4：
同实施例1，区别在于：步骤b中含细菌素的发酵上清液的添加量为鸭舌重量15wt％，步骤c中的抗坏血酸钠添加量为鸭舌重量0.1wt％，柠檬酸钠添加量为鸭舌重量0.1wt％，茶多酚添加量为鸭舌重量0.005wt％，三聚磷酸钠添加量为鸭舌重量0.1wt％，步骤g中乳酸菌油剂添加量按照鸭舌重量的2.5wt％进行拌料。
实施例5：
同实施例1，区别在于：步骤b中含细菌素的发酵上清液的添加量为鸭舌重量20wt％，步骤c中的抗坏血酸钠添加量为鸭舌重量0.05wt％，柠檬酸钠添加量为鸭舌重量0.05wt％，茶多酚添加量为鸭舌重量0.01wt％，三聚磷酸钠添加量为鸭舌重量0.2wt％，步骤g中乳酸菌油剂添加量按照鸭舌重量的5wt％进行拌料。
实施例6：
同实施例1，区别在于：步骤b中含细菌素的发酵上清液的添加量为鸭舌重量20wt％，步骤c中的抗坏血酸钠添加量为鸭舌重量0.2wt％，柠檬酸钠添加量为鸭舌重量0.2wt％，茶多酚添加量为鸭舌重量0.02wt％，三聚磷酸钠添加量为鸭舌重量0.4wt％，步骤g中乳酸菌油剂添加量按照鸭舌重量的5wt％进行拌料。
对照例1：
将腌制料中调味料与调色料与解冻清洗干净的鸭舌进行滚揉腌制、烘烤冷却后，后经包装制得成品。
性能检测：
为验证本发明的效果，将上述实施例1-6以及对比例1制得的试样进行以下对比试验，检测结果如下：
1、菌落总数检测：4℃条件下储藏2周的菌落总数变化按国标GB4789.2-2016食品微生物菌落总数的测定中所述方法进行测定。
表1菌落总数变化
2、感官评价(4℃条件下储藏2周，感官评定前对调理鸭舌进行沸水蒸制12分钟)
表2感官评定表
表3感官评定评分
| 对照例1 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 实施例6 | |
| 感官评分 | 40 | 70 | 80 | 82 | 85 | 84 | 86 |
如表1和表3所示，相较于对照例1与实施例1-6，使用含细菌素的发酵上清液与乳酸菌油剂进行拌料及加入部分抗氧化成分，能显著抑制调理鸭舌中嗜冷微生物的生长，从而延长其保质期；本发明的部分实施例可在低温保鲜期内有效降低2个对数的细菌总数，从而延缓鸭舌的腐败变质和提高感官品质，从而更易于被消费者喜欢。
Claims (2)
1.一种调理鸭舌的保鲜护色方法，其特征在于：包括以下步骤：
a)将原料鸭舌解冻洗净备用；
b)将能产生细菌素的乳酸菌放置在乳酸菌细菌培养基(MRS)中发酵形成含细菌素发酵液，通过过滤或离心的方式分成乳酸菌体及含细菌素的发酵上清液，含细菌素的发酵上清液的添加量为鸭舌重量2-20wt％的；
c)腌制料由调味料、调色料和抗氧化成分混合组成；所述调味料包括盐、糖、味精、酿造酱油，盐添加量为鸭舌重量的0.7-1.5wt％、糖添加量为鸭舌重量的0.5-3.0％、味精添加量为鸭舌重量的0.2-3.0wt％，酿造酱油的添加量为鸭舌重量的0.5-5wt％；所述调色料包括红曲黄、红曲红、亚硝酸钠，红曲黄为鸭舌重量的0.005-0.1wt％，红曲红为鸭舌重量的0.005-0.1wt％，亚硝酸钠为鸭舌重量的0.002-0.010wt％；所述抗氧化成分包括抗坏血酸钠、柠檬酸钠、茶多酚、三聚磷酸钠，抗坏血酸钠添加量为鸭舌重量的0.05-0.2wt％，柠檬酸钠添加量为鸭舌重量的0.05-0.2wt％，茶多酚添加量为鸭舌重量的0.005-0.02wt％，三聚磷酸钠添加量为鸭舌重量的0.05-0.4wt％；
d)将步骤b制备的含细菌素的发酵上清液加入步骤c制备的腌制料中，混合均匀后得到混合腌料；
e)将步骤d制备的混合腌料、鸭舌经真空吸料入滚揉机，进行间歇式真空滚揉，滚揉10分钟,间隙5分钟的条件下进行滚揉腌制0.5-1小时,滚揉机转速为6-10rpm，真空度为0.06MPa-0.08MPa；
f)将滚揉腌制完毕的鸭舌放置在75℃-90℃条件下进行烘烤45分钟到1.5小时，烘烤结束后在4℃速冷机中快速冷却3-8分钟；
g)将步骤b制备的乳酸菌体与25-50wt％固形物含量的复原乳进行搅拌混合，再将该混合物与植物油按1:0.5-1比例进行低速500转/分钟均质5分钟后制得乳酸菌油剂，拌料比为鸭舌重量的0.5-5wt％；
h)将步骤g制备的乳酸菌油剂与步骤f制备的鸭舌混合进行拌料；
i)将步骤h制备的鸭舌进行真空包装成品。
2.根据权利要求1所述的调理鸭舌的保鲜护色方法，其特征在于：所述能产细菌素的乳酸菌为戊糖片球菌、肠膜明串珠菌、副干酪乳杆菌、植物乳杆菌等其中的一种或几种。
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