CN112167541A - 一种泡凤爪的加工方法 - Google Patents
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Abstract
本发明公开了一种泡凤爪的加工方法，该工艺包含：在泡凤爪生产加工过程中，于凤爪风水汆烫后，置于含有抑菌组合物中超声真空浸泡处理。采用本发明制得的泡凤爪无需进行灭菌处理，就可以获得12个月的保质期，同时在存放过程中产品色泽及质构不会发生明显变化。相比传统的辐照杀菌或低温杀菌，本发明能够通过特制的抑菌剂组合物进行防腐，不仅能取消传统的杀菌工艺达到减少，改善泡椒粉爪的风味和防腐效果。
Description
技术领域
本发明属于食品加工领域，涉及一种泡凤爪的加工方法以及采用该加工方法制得的泡凤爪。
背景技术
动物性泡菜是利用泡椒特有的辛辣味与肉类独特的香味结合，具有清香脆嫩，爽口开胃的特点。早在上个世纪70年代，山椒凤爪己经出现。近年来，随着传统食品现代化的发展，很多研究人员纷纷对动物性泡菜进行开发，使其广泛发展。动物性泡菜所使用原料也日益丰富起来，通常选用胶原蛋白含量丰富，没有肥肉或浮油，瘦肉很少或没有的副产品。泡凤爪是起源于川渝地区的民间美食，属川菜小吃类。它通常以鸡爪为原料，通过入水汆烫、冷激降温、泡制液浸渍、灭菌（高温、辐照和添加剂等手段）等工艺生产而成。在我国，凤爪食品的生产与加工基本是依靠酒楼和一些小作坊的生产，即制即食，不能实现长时间的保藏。市面上也出现一些真空包装的凤爪食品，以盐焗和泡凤爪为主，虽然能实现6~12个月低温或常温的保质期，但均有使用山梨酸钾等防腐剂。
肉禽制品在生产过程中会以一定的方式和速度丧失其原有的品质。造成肉禽制品丧失其固有品质的原因包括理化、生化和微生物等方面。其中影响最大的是由微生物引起的食品腐败变质。热杀菌是目前延长鸡爪保质期的有效手段，但是，杀菌的温度都只限定在100℃左右，杀菌时间长达数分钟，处理后的鸡爪保质期不能达到商业要求（至少6~12个月），故而依旧需要额外添加防腐剂才能获得6~12个月的低温或常温保质期。
辐照在食品加工过程能够保持食品的质地，减少食物内部纤维空间结构的变化，保持食品的特性，包括不影响或近乎不影响肉制品的胶粘性、硬度等，这也是食品辐照技术应用于食品加工过程中最大优势之一。但是采用辐照处理的同时，肉质品会产生“辐照味”，影响肉制品特有的风味甚至使得消费者无法接受，这也是制约食品辐照技术在肉制品中广泛应用的重要关键因素之一。有研究者发现：肉质品辐照后产生“辐照味”的原因主要是：一方面辐照使肉制品中部分含硫氨基酸分解后产生NH3、H2S、酰胺等具有不良气味的化合物；另一方面辐照使得脂质氧化分解而产生部分具有异味的化合物。
基于上述分析，一种无须辐照处理、无须额外添加防腐剂，还能获得6~12个月的常温或低温保质期、且凤爪质构不受影响的加工方法是目前行业内急需的。
发明内容
鉴于上述不足，本发明的目的是提供一种无须辐照处理、无须额外添加防腐剂，还能获得6~12个月的常温或低温保质期、且凤爪质构不受影响的加工方法。本发明是通过如下手段实现的：
为了达到上述目的，本发明是通过如下方法实现的：
一种泡凤爪的加工方法，包括：
盐水冲洗；
汆烫；
泡制；
调味；
所述泡制采用包括抑菌组合物进行超声真空浸泡处理。
进一步的，所述100g凤爪中添加10~15g抑菌组合物的剂量。
进一步的，所述抑菌组合物包括：微生物发酵剂、柑橘膳食纤维和水。
进一步的，微生物发酵剂的质量分数为12~28%，柑橘膳食纤维的质量分数为5~8%，余量为水。
进一步的，所述微生物发酵剂的活菌总数为1.5×109~2.5×109CFU/mL。
进一步的，微生物发酵剂由同型发酵乳酸菌、酵母菌构成。
进一步的，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成。
进一步的，所述乳酸片球菌与植物乳杆菌的菌落比例为2~3:1。
进一步的，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
本发明还公开了一种上述任一制备方法制得的泡凤爪。
本发明的有益效果在于：
本发明制得的泡凤爪，经特定的抑菌组合物处理后，生物相容性更好，能最大程度的保持产品在生产加工过程中弹性、硬度以及色泽。且该组合物能有效清除肉制品在保藏过程中产生的自由基，避免脂肪组织的持续氧化，让产品在保质期内的风味及口感更佳分有效清除肉块中的自由基，防止脂肪组织的氧化。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种泡凤爪的加工方法，具体包含：
1、凤爪的预处理
（1）将冷冻或者新鲜的凤爪在食盐水下冲洗，以实现化冻和去除血的效果；其中，食盐水采用含盐量不低于12％（W/V）的食盐水，该盐水可循环使用，但食盐水体积应该不低于凤爪质量的5倍；
（2）将食盐水冲洗过的凤爪在沸水中汆烫5~10min，沸水用量应该浸没全部凤爪，沸水中含有水量1％的葱、0.5％的姜、0.2％干花椒、0.1％的八角、1％的料酒（w/w）。随后，立即将汆烫之后的凤爪放入冰水混合物（冰水混合物的温度为0℃）中进行冷激，以确保凤爪的脆嫩感。
2、凤爪的泡制
（1）抑菌剂的调配：质量分数为20%的微生物发酵剂、质量分数为6.5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为2.0×109CFU/mL，微生物发酵剂由同型发酵乳酸菌、酵母菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为2.5:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
（2）凤爪的泡制：将前述预处理好的100份凤爪放入15份抑菌剂中泡制，泡制条件为：真空度为5.5~8.5MPa、超声功率为800W条件下处理50min。
3、后续处理
将浸泡后的泡凤爪沥干水分，加入10~20％（w/w）前述的泡制液和0.1~0.5％的山葵汁，最后包装封袋，在45~55℃进行低温灭菌处理1~3h。待冷却后，即可上市销售。
对比例1
采用申请号201910623392.X中的加工方法作为对照，具体如下：
一种非辐照泡凤爪的生产工艺，具体包含：
1、凤爪的预处理
（1）将冷冻或者新鲜的凤爪在食盐水下冲洗，以实现化冻和去除血的效果；其中，食盐水采用含盐量不低于12％（W/V）的食盐水，该盐水可循环使用，但食盐水体积应该不低于凤爪质量的5倍；
（2）将食盐水冲洗过的凤爪在沸水中汆烫5~10min，沸水用量应该浸没全部凤爪，沸水中含有水量1％的葱、0.5％的姜、0.2％干花椒、0.1％的八角、1％的料酒（w/w）。随后，立即将汆烫之后的凤爪放入冰水混合物（冰水混合物的温度为0℃）中进行冷激，以确保凤爪的脆嫩感。
2、凤爪的泡制
（1）泡制液的调配：在蒸馏水中加入水量1~4％的柠檬汁、1~2％的芹菜汁、0.5~1％的胡萝卜汁、1~3％的野山椒（切碎）、0.2~0.5％的干花椒、1~2％的姜（切片）、3~6％的食盐、1~3％的陈皮（橘子制陈皮）、2~5％的冰糖（w/w），此时泡制液的pH在3.5~5之间；
（2）凤爪的发酵：将前述预处理好的凤爪放入泡制液中进行发酵，确保发酵液体积约为凤爪质量的2倍以上，当浸入约2~4h后，加入1~2％（v/v）的乳酸片球菌（Pediococcusacidilactici AS1.2696）培养液，在26~30℃发酵约3~5h；随后加入0.5~1.5％（v/v）的植物乳杆菌（Lactobacillus plantarum BNCC336421）培养液，在25~32℃发酵10~16h；最后，加入0.2~0.5％（v/v）的酵母属真菌（Kazachstania spencerorum ATCC200069）培养液进行低温发酵，发酵温度控制在20~26℃，发酵时间8~16h；前述发酵，可依据夏短、冬长和产品感官质量特性，控制发酵时间；
其中，乳酸片球菌的培养基为：10g乳酪蛋白胨、10g牛肉膏、5g酵母膏、5g葡萄糖、1g吐温80、2g磷酸氢二钾、5g醋酸钠、2g柠檬酸二胺、0.2g七水硫酸镁、0.05g一水合硫酸锰、1000毫升蒸馏水，pH为6.5~6.8，121℃灭菌15min；培养条件为30℃摇床培养12~18h。
植物乳杆菌的培养基为：10g酪胨、8g牛肉粉、4g酵母粉、20g葡萄糖、0.2g硫酸镁、5g醋酸钠、2g柠檬酸三铵、2g磷酸氢二钾、0.05g硫酸锰、1g吐温80、1000mL蒸馏水，pH为6.2±0.2；培养条件为35~37℃摇床培养18~36h。
酵母属真菌的培养基为：酵母膏胨葡萄糖（YPD）液体培养基；培养条件为24~26℃静止培养20~48h。
3、后续处理
将正常发酵后的泡凤爪沥干水分，加入10~20％（w/v）前述的泡制液和0.1~0.5％的山葵汁，最后包装封袋，在45~55℃进行低温灭菌处理1~3h。待冷却后，即可上市销售。
试验例1
对实施例1与对比例1制得的泡凤爪进行性能测试，具体包括如下，所得评价结果如表1所示：
1、菌落总数检测
将不同处理后的样品置于37℃培养箱中放置48h，同时做空白实验，比较不同组别样品的菌落总数水平。
2、色泽指标检测
将不同处理后的样品用色差计进行测定，记录L*值（亮度）和a*值（红度）。
3、质构指标检测
将不同处理后的样品用质构仪测定其硬度和弹性。
4、过氧化值测定
参考GB/T 5538-2005方法测定凤爪的过氧化值含量。
表1 各组产品菌落总数水平及品质指标
注：与实施例1比较，△P＜0.05；与实施例1比较，*P＜0.01。
根据表1结果可知，相较于对比例1，实施例1采用抑菌剂对凤爪进行真空超声泡制能显著抑制凤爪中微生物的增长，从而延长其保质期；本发明中的部分实施例可以提高凤爪的L*值、使其色泽更加明亮，从外观上看，整体更易于被消费者喜爱。本发明制得的泡凤爪可减小凤爪的硬度、增大其弹性，使其弹性十足并有适当的嚼劲。且整体来看，实施例1的过氧化值含量相对于对比例1更低，由此可见，采用本发明工艺在抑菌剂的处理下制得的泡凤爪，除了获得了更好的抑菌效果外，其氧化程度明显减小，效果显著。
尽管本发明的内容已经通过上述优选实施例作了详细介绍，但应当认识到上述的描述不应被认为是对本发明的限制。在本领域技术人员阅读了上述内容后，对于本发明的多种修改和替代都将是显而易见的。因此，本发明的保护范围应由所附的权利要求来限定。
Claims (10)
1.一种泡凤爪的加工方法，包括：
盐水冲洗；
汆烫；
泡制；以及
调味；
所述泡制采用包括抑菌组合物进行超声真空浸泡处理。
2.根据权利要求1所述的加工方法，其中：
所述100g凤爪中添加10~15g抑菌组合物的剂量。
3.根据权利要求1所述的加工方法，其中：
所述抑菌组合物包括：微生物发酵剂、柑橘膳食纤维和水。
4.根据权利要求3所述的加工方法，其中：
微生物发酵剂的质量分数为12~28%，柑橘膳食纤维的质量分数为5~8%，余量为水。
5.根据权利要求3或4所述的加工方法，其中：
所述微生物发酵剂的活菌总数为1.5×109~2.5×109CFU/mL。
6.根据权利要求3或4所述的加工方法，其中：
微生物发酵剂由同型发酵乳酸菌、酵母菌构成。
7.根据权利要求6所述的加工方法，其中：
所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成。
8.根据权利要求7所述的加工方法，其中：
所述乳酸片球菌与植物乳杆菌的菌落比例为2~3:1。
9.根据权利要求6所述的加工方法，其中：
所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；
所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；
所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
10.一种根据权利要求1~9所述任一制备方法制得的泡凤爪。
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