CN112042731A - 一种羊胴体高效复合保水剂、制备工艺及应用 - Google Patents
一种羊胴体高效复合保水剂、制备工艺及应用 Download PDFInfo
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Abstract
本发明公开一种羊胴体高效复合保水剂、制备工艺及应用，包括以下质量份原料：聚葡萄糖5～10份、葡甘聚糖1～3份、半乳糖醛酸5～10份、酪蛋白酸钠3～5份、CaCl2 1.5～3份、嫩化酶0.5～1份、植酸0.5～1份、保鲜增效剂0.1～0.5份、水100份；所述保鲜增效剂由以下质量百分比原料组成：竹叶提取物30～50％、柚皮提取物20～25％、薄荷提取物20～25％、ε‑聚赖氨酸10～20％；所述复合保水剂在羊胴体冷却保鲜中的应用。本发明复合保水剂能显著提高羊胴体保水持水性能，有效抑制羊胴体脂肪和蛋白质过氧化，并有效抑菌抗菌，防止羊胴体酸腐败，保持羊肉原有色泽、品质和风味。
Description
技术领域
本发明属于羊肉加工技术领域，具体涉及一种羊胴体高效复合保水剂、制备工艺及应用。
背景技术
羊胴体是羊屠宰放血后，除去毛皮、头、内脏及四肢膝关节和飞节以下部分，保留肾脏及周围脂肪的整个躯体，是肉食的主要部分。羊胴体排酸是羊肉屠宰工业的一项关键工艺，直接影响产品嫩度、多汁性、口感、风味等品质特征。在羊胴体排酸期间，无氧糖酵解产生的乳酸致使肌肉的pH值下降，负电荷增加，蛋白质之间的静电斥力减弱，肌动蛋白纤丝和肌球蛋白纤丝之间的空隙减小，进而降低肌肉系水力，增加汁液流失。因此，在羊胴体排酸、贮藏过程中，汁液流失是最常见问题，较大的汁液流失将导致羊肉适口性变差、色泽暗淡、出品率低、营养损失大等劣质化问题，极大影响了羊肉的商业价值，如何降低汁液流失已成为羊肉企业当前亟需解决的技术难题。
保水剂是降低胴体冷却过程中汁液流失、提高持水力的有效途径之一，常用的有磷酸盐、食用蛋白、多聚糖等，具体如三聚磷酸钠、六偏磷酸钠、焦磷酸钠、大豆分离蛋白、酪蛋白、变性淀粉、卡拉胶和黄原胶等。为了提高肉制品的保水性和出品率，各类新型复合保水剂被开发研制出来，如申请号为CN201410224410.4的专利，公开一种草鱼保水剂的制备方法以及保水方法，如申请号为CN201510195136.7的专利，公开肉制品无磷保水剂及其使用方法，如申请号为CN201810604434.0的专利，公开一种冷冻鱼糜复配保水剂及其制备方法和应用，但是，在实际排酸和贮藏过程中，保水剂并不能彻底阻断氧气与胴体间的接触，胴体中的脂肪和蛋白质的会发生氧化，瘦肉从鲜红色变为褐色，脂肪发黄，影响肉质和风味，同时，冷却过程中，胴体内部的细菌仍在继续繁殖，也是造成胴体品质下降的原因。
基于以上所述，本发明一种高保水率、高保鲜率、防止肉质氧化的复合保水剂，其开发与应用对肉羊工业的发展十分重要，具有较大的工业化应用前景。
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羊胴体高效复合保水剂、制备工艺及应用。
本发明的技术方案概述如下：
一种羊胴体高效复合保水剂，包括以下质量份原料：聚葡萄糖5～10份、葡甘聚糖1～3份、半乳糖醛酸5～10份、酪蛋白酸钠3～5份、CaCl2 1.5～3份、嫩化酶0.5～1份、植酸0.5～1份、保鲜增效剂0.1～0.5份、水100份；
所述保鲜增效剂由以下质量百分比原料组成：竹叶提取物30～50％、柚皮提取物20～25％、薄荷提取物20～25％、ε-聚赖氨酸10～20％。
优选的是，所述嫩化酶由以下质量百分比原料组成：谷氨酰胺转氨酶20～30％、无花果蛋白酶30～40％、木瓜蛋白酶30～50％。
一种羊胴体高效复合保水剂的制备工艺，包括以下步骤：
S1：制备竹叶/柚皮/薄荷提取物：将新鲜竹叶/柚皮/薄荷洗净，切碎、充分研磨后，加入4～6倍质量的70～85％乙醇溶液，超声浸提3～6h，固液分离后，得到提取液a，分离出的滤渣加入5～7倍质量的40～50％乙醇溶液，回流提取3～6h，离心弃渣，得到提取液b，合并提取液a、b，减压蒸发浓缩后，即得竹叶/柚皮/薄荷提取物；
S2：制备保鲜增效剂：按质量百分比称取竹叶提取物、柚皮提取物、薄荷提取物、ε-聚赖氨酸，混合均匀后，即得保鲜增效剂；
S3：制备嫩化酶：按质量百分比称取谷氨酰胺转氨酶、无花果蛋白酶、木瓜蛋白酶，混合均匀后，即得嫩化酶；
S4：制备复合保水剂：将CaCl2、嫩化酶、植酸、保鲜增效剂加入水中，搅拌溶解后，再加入聚葡萄糖、葡甘聚糖、半乳糖醛酸、酪蛋白酸钠，搅拌至充分溶胀，得到复合保水剂。
一种羊胴体高效复合保水剂在羊胴体冷却保鲜中的应用。
本发明的有益效果：
1、本发明首次以聚葡萄糖、葡甘聚糖、半乳糖醛酸、酪蛋白酸钠组配成膜剂，在羊胴体表面涂覆成膜，阻止汁液的渗出，并阻隔氧气和细菌的侵入；同时，利用外源性嫩化酶使羊胴体变得细腻嫩滑、改善蛋白质的结构和功能，能提高蛋白质的保水性和凝胶能力，其中，木瓜蛋白酶和无花果蛋白酶能降解胶原纤维和结缔组织蛋白，将肌动球蛋白、胶原蛋白、或其他大分子蛋白质降解成小分子蛋白质、多肽或氨基酸，谷氨酰胺转氨酶催化蛋白质、多肽发生分子内和分子间发生共价交联，进而改善羊胴体蛋白质的结构和功能，能提高蛋白质的保水能力，抑制汁液流失；其次，CaC12可显著改善羊胴体的嫩度、保水等性能，主要是利用外源钙溶液促使肉中Ca2+浓度升高，激活肉中钙蛋白酶和中性蛋白酶抑制剂的活性，促进α-肌动蛋白从Z线消失，引发肌肉纤维部分降解，以及肌钙蛋白、肌球蛋白等水解；最后，植酸和保鲜增效剂协同抗氧化、抗菌，保鲜增效剂富含植物源多酚、黄酮、多糖等活性物质，能有效抑制羊胴体脂肪和蛋白质过氧化，保持羊胴体原有色泽、品质和风味，同时，有效抑菌抗菌，防止羊胴体酸腐败。
2、本发明利用保鲜增效剂有效抑制羊胴体脂肪和蛋白质过氧化，保持羊肉品质和风味，并防腐抗菌，其中，竹叶提取物中富含以荭草苷、异荭草苷、牡荆苷、异牡荆苷为代表的碳苷黄酮，及绿原酸、咖啡酸、阿魏酸等酚酸，及鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖等6种单糖组成的活性多糖，柚皮提取物富含柚皮素、类柠檬苦素，薄荷提取物中富含薄荷脑、薄荷酮、乙酸薄荷酯、柠檬烯、薄荷烯酮、蒎烯、薄荷素、树脂、较质、迷迭香酸，三者协同增效，能有效清除氧自由基，防止脂肪和蛋白质氧化变质，并抑制微生物的滋生和繁殖。
附图说明
图1为本发明羊胴体高效复合保水剂的制备工艺流程图。
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
一种羊胴体高效复合保水剂的制备工艺，包括以下步骤：
S1：制备竹叶/柚皮/薄荷提取物：将新鲜竹叶/柚皮/薄荷洗净，切碎、充分研磨后，加入4倍质量的70％乙醇溶液，超声浸提6h，固液分离后，得到提取液a，分离出的滤渣加入5倍质量的40％乙醇溶液，回流提取6h，离心弃渣，得到提取液b，合并提取液a、b，减压蒸发浓缩后，即得竹叶/柚皮/薄荷提取物；
S2：制备保鲜增效剂：按质量百分比称取50％竹叶提取物、20％柚皮提取物、20％薄荷提取物、10％ε-聚赖氨酸，混合均匀后，即得保鲜增效剂；
S3：制备嫩化酶：按质量百分比称取20％谷氨酰胺转氨酶、30％无花果蛋白酶、50％木瓜蛋白酶，混合均匀后，即得嫩化酶；
S4：制备复合保水剂：按质量份将1.5份CaCl2、0.5份嫩化酶、0.5份植酸、0.1份保鲜增效剂加入100份水中，搅拌溶解后，再加入5份聚葡萄糖、1份葡甘聚糖、5份半乳糖醛酸、3份酪蛋白酸钠，搅拌至充分溶胀，得到复合保水剂。
实施例2
一种羊胴体高效复合保水剂的制备工艺，包括以下步骤：
S1：制备竹叶/柚皮/薄荷提取物：将新鲜竹叶/柚皮/薄荷洗净，切碎、充分研磨后，加入5倍质量的80％乙醇溶液，超声浸提6h，固液分离后，得到提取液a，分离出的滤渣加入7倍质量的45％乙醇溶液，回流提取6h，离心弃渣，得到提取液b，合并提取液a、b，减压蒸发浓缩后，即得竹叶/柚皮/薄荷提取物；
S2：制备保鲜增效剂：按质量百分比称取40％竹叶提取物、25％柚皮提取物、20％薄荷提取物、15％ε-聚赖氨酸，混合均匀后，即得保鲜增效剂；
S3：制备嫩化酶：按质量百分比称取25％谷氨酰胺转氨酶、35％无花果蛋白酶、40％木瓜蛋白酶，混合均匀后，即得嫩化酶；
S4：制备复合保水剂：按质量份将2份CaCl2、0.8份嫩化酶、0.8份植酸、0.3份保鲜增效剂加入100份水中，搅拌溶解后，再加入7.5份聚葡萄糖、1.5份葡甘聚糖、7.5份半乳糖醛酸、4份酪蛋白酸钠，搅拌至充分溶胀，得到复合保水剂。
实施例3
一种羊胴体高效复合保水剂的制备工艺，包括以下步骤：
S1：制备竹叶/柚皮/薄荷提取物：将新鲜竹叶/柚皮/薄荷洗净，切碎、充分研磨后，加入6倍质量的85％乙醇溶液，超声浸提6h，固液分离后，得到提取液a，分离出的滤渣加入7倍质量的50％乙醇溶液，回流提取6h，离心弃渣，得到提取液b，合并提取液a、b，减压蒸发浓缩后，即得竹叶/柚皮/薄荷提取物；
S2：制备保鲜增效剂：按质量百分比称取30％竹叶提取物、25％柚皮提取物、25％薄荷提取物、20％ε-聚赖氨酸，混合均匀后，即得保鲜增效剂；
S3：制备嫩化酶：按质量百分比称取30％谷氨酰胺转氨酶、40％无花果蛋白酶、30％木瓜蛋白酶，混合均匀后，即得嫩化酶；
S4：制备复合保水剂：按质量份将3份CaCl2、1份嫩化酶、1份植酸、0.5份保鲜增效剂加入100份水中，搅拌溶解后，再加入10份聚葡萄糖、3份葡甘聚糖、10份半乳糖醛酸、5份酪蛋白酸钠，搅拌至充分溶胀，得到复合保水剂。
对比例1
与实施例1相同，区别在于，保鲜增效剂中不含竹叶提取物，具体配方为：45％柚皮提取物、45％薄荷提取物、10％ε-聚赖氨酸。
对比例2
与实施例1相同，区别在于，保鲜增效剂中不含柚皮提取物，具体配方为：60％竹叶提取物、30％薄荷提取物、10％ε-聚赖氨酸。
对比例3
与实施例1相同，区别在于，保鲜增效剂中不含薄荷提取物，具体配方为：60％竹叶提取物、30％柚皮提取物、10％ε-聚赖氨酸。
分别利用实施例1～3及对比例1～3制备的复合保水剂，按照0.1g/cm2的用量均匀涂覆在羊胴体表面，测定羊胴体质量m1，并于0℃冷藏3d后，测定羊胴体质量m2，按照100％×(m1-m2)/m1计算汁液损失率，并使用色彩色差计进行测定，记录亮度值(L*)、红度值(a*)、黄度值(b*)，并记录羊胴体在0℃冷藏条件下的保质期，试验结果如下表所示：
实施例1～3首次以聚葡萄糖、葡甘聚糖、半乳糖醛酸、酪蛋白酸钠组配成膜剂，在羊胴体表面涂覆成膜，阻止汁液的渗出，并阻隔氧气和细菌的侵入；同时，利用外源性嫩化酶使羊胴体变得细腻嫩滑、改善蛋白质的结构和功能，能提高蛋白质的保水性和凝胶能力，其中，木瓜蛋白酶和无花果蛋白酶能降解胶原纤维和结缔组织蛋白，将肌动球蛋白、胶原蛋白、或其他大分子蛋白质降解成小分子蛋白质、多肽或氨基酸，谷氨酰胺转氨酶催化蛋白质、多肽发生分子内和分子间发生共价交联，进而改善羊胴体蛋白质的结构和功能，能提高蛋白质的保水能力，抑制汁液流失；其次，CaC12可显著改善羊胴体的嫩度、保水等性能，主要是利用外源钙溶液促使肉中Ca2+浓度升高，激活肉中钙蛋白酶和中性蛋白酶抑制剂的活性，促进α-肌动蛋白从Z线消失，引发肌肉纤维部分降解，以及肌钙蛋白、肌球蛋白等水解；最后，植酸和保鲜增效剂协同抗氧化、抗菌，保鲜增效剂富含植物源多酚、黄酮、多糖等活性物质，能有效抑制羊胴体脂肪和蛋白质过氧化，保持羊胴体原有色泽、品质和风味，同时，有效抑菌抗菌，防止羊胴体酸腐败。
实施例1～3利用保鲜增效剂有效抑制羊胴体脂肪和蛋白质过氧化，保持羊肉品质和风味，并防腐抗菌，其中，竹叶提取物中富含以荭草苷、异荭草苷、牡荆苷、异牡荆苷为代表的碳苷黄酮，及绿原酸、咖啡酸、阿魏酸等酚酸，及鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖等6种单糖组成的活性多糖，柚皮提取物富含柚皮素、类柠檬苦素，薄荷提取物中富含薄荷脑、薄荷酮、乙酸薄荷酯、柠檬烯、薄荷烯酮、蒎烯、薄荷素、树脂、较质、迷迭香酸，三者协同增效，能有效清除氧自由基，防止脂肪和蛋白质氧化变质，并抑制微生物的滋生和繁殖。
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 (4)
1.一种羊胴体高效复合保水剂，其特征在于，包括以下质量份原料：聚葡萄糖5～10份、葡甘聚糖1～3份、半乳糖醛酸5～10份、酪蛋白酸钠3～5份、CaCl2 1.5～3份、嫩化酶0.5～1份、植酸0.5～1份、保鲜增效剂0.1～0.5份、水100份；
所述保鲜增效剂由以下质量百分比原料组成：竹叶提取物30～50％、柚皮提取物20～25％、薄荷提取物20～25％、ε-聚赖氨酸10～20％。
2.根据权利要求1所述一种羊胴体高效复合保水剂，其特征在于，所述嫩化酶由以下质量百分比原料组成：谷氨酰胺转氨酶20～30％、无花果蛋白酶30～40％、木瓜蛋白酶30～50％。
3.如权利要求1～2任一项所述一种羊胴体高效复合保水剂的制备工艺，其特征在于，包括以下步骤：
S1：制备竹叶/柚皮/薄荷提取物：将新鲜竹叶/柚皮/薄荷洗净，切碎、充分研磨后，加入4～6倍质量的70～85％乙醇溶液，超声浸提3～6h，固液分离后，得到提取液a，分离出的滤渣加入5～7倍质量的40～50％乙醇溶液，回流提取3～6h，离心弃渣，得到提取液b，合并提取液a、b，减压蒸发浓缩后，即得竹叶/柚皮/薄荷提取物；
S2：制备保鲜增效剂：按质量百分比称取竹叶提取物、柚皮提取物、薄荷提取物、ε-聚赖氨酸，混合均匀后，即得保鲜增效剂；
S3：制备嫩化酶：按质量百分比称取谷氨酰胺转氨酶、无花果蛋白酶、木瓜蛋白酶，混合均匀后，即得嫩化酶；
S4：制备复合保水剂：将CaCl2、嫩化酶、植酸、保鲜增效剂加入水中，搅拌溶解后，再加入聚葡萄糖、葡甘聚糖、半乳糖醛酸、酪蛋白酸钠，搅拌至充分溶胀，得到复合保水剂。
4.一种羊胴体高效复合保水剂在羊胴体冷却保鲜中的应用。
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