CN112021519A - 一种茯苓酸肉的制作方法 - Google Patents
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Abstract
本发明公开了一种茯苓酸肉的制作方法,本发明以猪五花肉原料,加入盐、糯米粉和茯苓粉末,经乳酸菌发酵制得酸肉,通过单因素和正交实验,以感官指标、亚硝酸盐含量及挥发性盐基氮含量为检测指标,优化茯苓酸肉制备工艺。结果表明,茯苓酸肉最佳工艺为:在150g酸肉中加入盐13.5g、茯苓粉9.0g、糯米粉15.0g,搅拌混合后腌制,15℃发酵30d。所得酸肉的亚硝酸盐含量均低于国家标准<1mg/kg,挥发性盐基氮含量低于7mg/kg,切面色泽鲜红,色泽均匀一致,有发酵酸味,肥而不腻,具有酸肉的独特风味。
Description
技术领域:
本发明涉属生物技术领域,尤其涉及一种茯苓酸肉的制作方法。
背景技术:
酸肉是以新鲜猪肉为原料,加入米粉、盐等调味品,在自然状态下利用微生物进行厌氧发酵而成,是一种有两千多年历史的发酵肉制品。目前主要流行于我国重庆、四川、贵州、广西、湖南等地,是侗族、苗族、傣族和毛南族等少数民族生活中必需的肉食产品,有着丰富的饮食文化内涵和广泛的食用基础。传统酸肉以“色、香、味、形”四绝著称,品质良好的酸肉瘦肉切面色泽鲜红,皮面星暗黄色,脂肪乳白,生嚼多汁,风味醇和,制后星半透明,诱人食欲,瘦肉炒食略感粗糙,肥肉酱香四逸,有发酵酸味,肥而不腻。同时酸肉经微生物发酵,可去除或减轻肉的生腥味、膻味等不良气味。经过微生物的降解酸肉变得易于消化吸收,其中8种是人体必需氨基酸,提高了产品的营养价值。酸肉中乳酸菌起主要发酵作用,乳酸发酵制品有其独特的保健作用,不仅可以提高食品的营养价值,改善食品风味,有较强的亚硝酸盐降解能力,提高食品保藏性;而且,乳酸菌具有特殊的生理活性和营养功能。另外传统酸肉耐贮藏,优质传统酸肉在自然条件下至少可以保存一年。
茯苓为多孔科卧孔菌属真菌茯苓[Poria cocos(schw.)Wolf]的干燥菌核,是一种常用中药,其药用价值在我国古代早有记载和应用,在国内外享有盛名。茯苓味甘、淡,性平,归心、肺、脾、肾经,有利尿渗湿、健脾宁心之功效,主要用于水肿尿少、痰饮眩晕、脾虚食少、便溏泄泻、心神不安、惊悸失眠等症。茯苓主要成分有茯苓多糖、茯苓素等,现代药理学研究茯苓具有利尿、免疫调节、保肝、抗肿瘤、抗氧化、抗炎、抗病毒等多种药理作用。茯苓主要寄生于松树根际,在全国多地均有分布,尤以云南所产质量较优。因茯苓功效广泛,不仅能作为中药药材,还具有保健功效,可药食两用。
随着生活水平的提高,人们对食品的要求也不断提高,消费者要求食品既美味又营养。但是目前还有没采用茯苓作为酸肉的添加料的食品及其制作工艺,从而保留了传统酸肉的风味又能充分发挥茯苓的保健功效的茯苓酸肉,茯苓酸肉产品研制将具有广阔的市场前景。
发明内容:
本发明的目的在于提供一种茯苓酸肉的制作方法,本发明制作出来的产品切口颜色较红,无发粘现象诱人食欲,有发酵酸味,食之肥而不腻;并对产品亚硝酸盐含量、挥发性盐基氮含量等指标进行检测,其亚硝酸盐含量<1mg/kg,挥发性盐基氮含量<7mg/kg,符合国家规定的标准;且产品既有酸肉的可口又有茯苓多种药理作用和保健的功效,完美结合了茯苓和酸肉的特点。
为解决上述问题,本发明的技术方案是:
一种茯苓酸肉的制作方法,将150重量份的猪肉、9~21重量份的米粉、9~12重量份的茯苓粉、4.5~13.5重量份的食盐混合后密封在发酵罐内发酵制得茯苓酸肉。
进一步的改进,包括如下步骤:
步骤一、将猪肉洗净、沥水、切块;
步骤二、将猪肉、食盐、糯米粉和茯苓粉拌匀,后盛入密封的发酵罐内;
步骤三、密封,于15℃条件下发酵30天。
进一步的改进,还包括3重量份的辣椒粉。
进一步的改进,所述猪肉为肥、瘦各半的五花肉;所述米粉为糯米粉。
进一步的改进,将150重量份的猪肉、15重量份的米粉、9重量份的茯苓粉、13.5重量份的食盐混合后密封在发酵罐内发酵制得茯苓酸肉。
本发明的优点:
本发明通过正交试验以茯苓酸肉中亚硝酸盐含量及感官评价为标准,优化了制备茯苓酸肉工艺:在150g五花肉中加入13.5g食盐,15g糯米粉及9g的茯苓粉,15℃发酵30d。制作出来的产品切口颜色较红,无发粘现象诱人食欲,有发酵酸味,食之肥而不腻。并对产品亚硝酸盐含量、挥发性盐基氮含量等指标进行检测,其亚硝酸盐含量<1mg/kg,挥发性盐基氮含量<7mg/kg,符合国家规定的标准。且产品既有酸肉的可口又有茯苓多种药理作用和保健的功效,完美结合了茯苓和酸肉的特点,茯苓酸肉的研制将会具有广阔的市场前景。
附图说明:
图1为食盐添加量对亚硝酸盐含量的影响;
图2为食盐添加量对挥发性盐基氮含量的影响;
图3为食盐添加量对茯苓酸肉品质的影响;
图4为糯米粉添加量对亚硝酸盐含量的影响;
图5为糯米粉添加量对挥发性盐基氮含量的影响;
图6为糯米粉添加量对茯苓酸肉品质的影响;
图7为茯苓粉添加量对亚硝酸盐含量的影响;
图8为茯苓粉添加量对挥发性盐基氮含量的影响;
图9为茯苓粉添加量对茯苓酸肉品质的影响。
具体实施方式
1实验材料与方法
1.1实验材料与设备
猪肉、米粉、茯苓粉、食盐等;1000mL发酵瓶、722型紫外可见分光光度计、AL204分析天平、美国Bio-Rad、SHP-250型生化培养箱。
1.2工艺操作要点
1.2.1原料处理
取肥、瘦各半的新鲜五花肉150g,洗净、沥水、切薄块。
1.2.2原辅料混均
加入盐9g、辣椒粉3g,15g糯米粉,再加入9g茯苓粉拌匀,后盛入密封的罐内。
1.2.3发酵
密封,于15℃条件下发酵30d即可食用。
1.2.4指标检测
亚硝酸盐含量及挥发性盐基氮含量的检测
1.2.5感官评价
包括口味,气味,切口颜色,体态(有无发粘现象)
1.3实验方法
1.3.1单因素实验
在150g五花肉中加入15g糯米粉,9g的茯苓粉,分别加入4.5g、6.75g、9g、11.25g、13.5g的食盐,15℃下发酵30d。
在150g五花肉中加入11.25g的食盐,9g的茯苓粉,分别加入9g、12g、15g、18g、21g的糯米粉,15℃下发酵30d
在150g五花肉中加入15g的糯米粉,11.25g的食盐,分别加入3g、6g、9g、12g、15g的茯苓粉,15℃下发酵30d
1.3.2正交实验
根据单因素实验结果,对三个因素分别取三个水平,选取L9(33)正交表来进行正交实验。选取L9(33)正交表来进行正交实验,影响因素水平表如表1所示。
表1茯苓酸肉最佳工艺的因素水平表
2感官评定标准
表2茯苓酸肉感官评价
3.结果与分析
3.1食盐添加量对茯苓酸肉品质的影响
在150g五花肉中加入糯米粉15g,茯苓粉9g,分别加入食盐4.5g,6.75g,9g,11.25g,13.5g,15℃下发酵30d,按茯苓酸肉的工艺流程进行实验,对制得的茯苓酸肉进行指标测定后,再进行感官评价,确定食盐添加量的范围。
如图1所示,亚硝酸盐含量随食盐添加量先下降后略微上升再下降,整体呈下降趋势。食盐有防腐抑菌效果,食盐不断增加,抑制住杂菌生长,而部分乳酸菌有降解亚硝酸盐作用,再加上其他菌降解亚硝酸盐作用,酸肉中的亚硝酸盐含量不断下降。亚硝酸盐含量越低酸肉品质越高,食用越安全。从图中看,4.5g~13.5g添加量中,13.5g食盐添加量下其亚硝酸盐含量最低,食用越安全,因此该添加量为最优。
图2中挥发性盐基氮含量随食盐添加量先降后升再降。食盐有一定的抑菌防腐效果,当食盐添加量逐渐升高时,抑菌效果越好。而亚硝酸盐含量与挥发性盐基氮含量都与细菌作用有关。4.5g与6.75g食盐添加量下的酸肉中挥发性盐基氮含量偏高,有腐败气味,11.25g食盐添加量次之,而9g与13.5g食盐添加量中的挥发性盐基氮含量最低,无腐败气味,颜色正常。综合考虑,13.5g食盐添加量最好。
由图3看,当食盐添加量为13.5g时,茯苓酸肉感官评分最高,同时里面的亚硝酸盐含量最低,挥发性盐基氮也最低,有发酵酸味,无发粘现象,茯苓酸肉品质最高。因此13.5g食盐添加量为最优。
3.2糯米粉添加量对茯苓酸肉品质的影响
在150g五花肉中加入食盐11.25g,茯苓粉9g,分别加入糯米粉9g,12g,15g,18g,21g,15℃下发酵30d,按茯苓酸肉的工艺流程进行实验,对制得的茯苓酸肉进行指标测定后,再进行感官评价。确定糯米粉添加量的范围。
由图4可见亚硝酸盐含量随糯米粉的添加量先升再一直降。糯米粉添加量不断增大时,为乳酸菌发酵提供大量营养物质,从而抑制其他菌生长,亚硝酸盐含量也不断下降。糯米粉添加量过多或者过少都会影响亚硝酸盐含量。在9g和21g糯米粉添加量下亚硝酸盐含量较低,其酸肉发酵颜色正常,风味较好。而12g糯米粉添加量亚硝酸盐含量与其他相比较高。综合考虑,选取亚硝酸盐含量最低的添加量即15g糯米粉添加量为最优。
图5中挥发性盐基氮含量随糯米粉的增加先降后升再降,糯米粉量不断加入为微生物提供能源,发性盐基氮含量有所增加,曲线后期逐渐上升。这五组相较其他组,挥发性盐基氮含量均较低,其中9g,15g,21g糯米粉添加量发酵颜色与风味正常。综合来看,选取9g糯米粉添加量为最优。
结合图6综合来看,当糯米粉添加量为9g时,亚硝酸盐含量和挥发性盐基氮含量均较低,感官评分也高,此时的茯苓酸肉,切片颜色较红,有发酵风味,品质最好,是为最佳添加量。
3.3茯苓粉添加量对茯苓酸肉品质的影响
在150g五花肉中加入食盐11.25g,糯米粉15g,分别加入茯苓粉3g、6g、9g、12g、15g,15℃下发酵30d,按茯苓酸肉的工艺流程进行实验,对制得的茯苓酸肉进行指标测定后,再进行感官评价。确定茯苓粉添加量的范围。
从图7可以看出亚硝酸盐含量随茯苓粉添加量先降到一定的值后又上升。茯苓粉有一定抑菌效果,在9g茯苓粉添加量下,乳酸菌降解亚硝酸盐最好,但超过一定量时又会引起亚硝酸盐含量的上升。图中,3g,6g,15g三组的亚硝酸盐含量与其他两组相比偏高,其他两个茯苓粉添加组选取最低的亚硝酸盐含量组即9g茯苓粉添加量为最优。
在图8中,茯苓粉有一定的抑菌效果,挥发性盐基氮含量上下波动,趋势大致呈“M”形。除了12g茯苓粉添加量挥发性盐基氮含量较高,其他组均较低无腐败气味,发酵颜色正常,其中在茯苓添加量为9g时挥发性盐基氮含量最低,综合考虑该添加量为最优。
在图9中茯苓粉添加量为15g时感官评价最好,且这个添加量下的亚硝酸盐含量和挥发性盐基氮含量都较低,发酵颜色较红,无发粘现象,有发酵风味,所以综合来看,当茯苓粉添加量为15g时是为最佳。
3.4茯苓酸肉工艺条件的确定
影响茯苓酸肉品质的主要因素有:食盐加入量、糯米粉加入量、茯苓粉加入量。所以对三个因素分别取三个水平,选取L9(33)正交表来进行正交实验,影响因素水平表如表3所示,请五名同学品尝试验,内容包括:气味、切口颜色、组织状态和口味,进行打分并算出平均值,最后选出最佳实验组合。结果如表3所示。
表3茯苓酸肉最佳工艺的因素水平表
表4茯苓酸肉正交实验结果
从表4可以看出来,食盐添加量、糯米粉添加量和茯苓粉添加量对茯苓酸肉的影响各有不同。由极差结果的分析可以看出食盐的加入量为最主要因素,对茯苓酸肉的感官评价影响最大其次是茯苓粉添加量,最后是糯米粉添加量,即A>C>B。由表3可以得到最佳的水平组合为A2B2C2,即食盐添加量为13.5g、糯米粉添加量为9g、茯苓粉添加量为15g。这个组合没有在试验设计范围里,但和最佳组合A2B1C2基本吻合。所以重新对A2B2C2进行试验,其亚硝酸盐含量与A2B1C2的结果差别不大。
表5茯苓酸肉感官评分
从表5可以看出来,食盐添加量、糯米粉添加量和茯苓粉添加量对茯苓酸肉的影响各有不同。由极差结果的分析可以看出食盐的加入量为最主要因素,对茯苓酸肉的感官评价影响最大其次是茯苓粉添加量,最后是糯米粉添加量,即A>C>B。由表3可以得到最佳的水平组合为A2B3C2,即食盐添加量为13.5g、糯米粉添加量为10.5g、茯苓粉添加量为15g。这个组合没有在试验设计范围里,但和最佳组合A2B3C1基本吻合。所以重新对A2B3C2进行试验,其感官评分与A2B3C1的结果差别不大。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种茯苓酸肉的制作方法,其特征在于,将150重量份的猪肉、9~21重量份的米粉、9~12重量份的茯苓粉、4.5~13.5重量份的食盐混合后密封在发酵罐内发酵制得茯苓酸肉。
2.如权利要求1所述的茯苓酸肉的制作方法,其特征在于,包括如下步骤:
步骤一、将猪肉洗净、沥水、切块;
步骤二、将猪肉、食盐、糯米粉和茯苓粉拌匀,后盛入密封的发酵罐内;
步骤三、密封,于15℃条件下发酵30天。
3.如权利要求1所述的茯苓酸肉的制作方法,其特征在于,还包括3重量份的辣椒粉。
4.如权利要求1所述的茯苓酸肉的制作方法,其特征在于,所述猪肉为肥、瘦各半的五花肉;所述米粉为糯米粉。
5.如权利要求1所述的茯苓酸肉的制作方法,其特征在于,将150重量份的猪肉、15重量份的米粉、9重量份的茯苓粉、13.5重量份的食盐混合后密封在发酵罐内发酵制得茯苓酸肉。
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김대곤,等: "The Antioxidant Ability and Nitrite Scavenging Ability of Poria cocos", 《J. KOREAN SOC. FOOD SCI. NUTR.》 * |
姜亚: "酸肉生产工艺优化及其细菌多样性的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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