WO2020177426A1 - 一种调理八宝酱酱料保质货架期延长的复合方法 - Google Patents

一种调理八宝酱酱料保质货架期延长的复合方法 Download PDF

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Publication number
WO2020177426A1
WO2020177426A1 PCT/CN2019/123524 CN2019123524W WO2020177426A1 WO 2020177426 A1 WO2020177426 A1 WO 2020177426A1 CN 2019123524 W CN2019123524 W CN 2019123524W WO 2020177426 A1 WO2020177426 A1 WO 2020177426A1
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Prior art keywords
sauce
diced
prepared
babao
kelp
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English (en)
French (fr)
Inventor
张慜
范凯
杨朝晖
汪海祥
胡学志
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Yangzhou Yechun Food Production And Distribution Inc Co
Jiangnan University
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Yangzhou Yechun Food Production And Distribution Inc Co
Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/762—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the invention relates to a compound method for conditioning and extending the shelf life of eight-treasure sauce, which is mainly used for the sterilization of small-package sauce products and belongs to the technical field of food processing.
  • Conditioned Babao Sauce is an instant sauce that is popular among consumers. It mainly consists of pork belly, chicken breast, eryngii mushrooms, shiitake mushrooms, bamboo shoots, peanuts, spring onions, garlic and condiments.
  • the rich nutrients in the conditioning eight-treasure sauce can easily cause the growth and reproduction of microorganisms, resulting in a shorter shelf life. Therefore, sterilization is one of the important links in its production process and packaging preservation.
  • most of the conditioning sauces sold on the market are treated by traditional heat sterilization process, but due to its high temperature and long processing time, it seriously damages the quality and nutritional content of the sauce.
  • Zhang (2010) invented a bacteriostasis and quality assurance method (application publication number: CN 101700051A) to reduce the heat sterilization strength of conditioned poultry or fish products.
  • application publication number: CN 101700051A application publication number: CN 101700051A
  • the combination of sterilization and flexible thermal sterilization achieves a good sterilization effect through a short time and large temperature difference, thereby reducing the destruction of the nutritional components of poultry and fish, and obtaining cooked meat products with controlled bacteria and high quality.
  • the present invention is different from this in that it uses a new natural preservative ⁇ -polylysine and kelp carbon quantum dot solution, and at the same time uses ultrasonic to assist dispersion, so that the preservative is evenly dispersed in the material.
  • the invention uses microwave and high temperature (118-121°C, 10-15 min) combined sterilization technology to shorten the high-temperature sterilization time of the product by 5-10 min, and increase the product quality by about 20%.
  • the product achieves commercial sterility and can be stored for a long time.
  • the present invention differs from the above in that it uses a radio frequency with a penetration depth far greater than that of microwaves, which avoids the problem of uneven sterilization caused by the small penetration depth of microwaves, and at the same time reduces the intensity of high-temperature sterilization and ensures The quality of the product.
  • the invention adopts irradiation sterilization, the irradiation dose, and the irradiation temperature is normal temperature. Compared with traditional high temperature and high pressure sterilization, the product hardness and chewiness are increased. However, meat products sterilized by irradiation will produce "irradiation smell", which affects the acceptability of the product.
  • the radio frequency in the present invention has the characteristics of extremely strong penetration depth and uniform effect to realize rapid sterilization, at the same time, it does not produce other unfavorable odors, and can also maintain the original quality of the product.
  • the invented salted meat product sterilization method selects microwave sterilization and pulsed light sterilization.
  • the penetration depth of microwaves is small, and the problem of uneven sterilization caused by insufficient penetration depth of microwaves will occur.
  • the penetration depth of radio frequency in the present invention is large, and the phenomenon of uneven sterilization can be effectively improved.
  • the invention adopts low-pH preservation liquid citric acid-sodium citrate and radio frequency-hot air to sterilize small packages of kudzu rice, which can effectively extend the shelf life to 9 months.
  • the present invention is different from this in that it uses the new natural preservative ⁇ -polylysine and kelp carbon quantum dot solution, and simultaneously uses ultrasonic treatment and low-intensity radio frequency-hot air combined sterilization treatment to condition the Babao sauce.
  • the invention uses short-time high temperature and high pressure and low frequency microwave to co-process vacuum-packed lion heads, and significantly extends the shelf life under 4 °C low temperature storage conditions.
  • the penetration depth of microwaves is small, which may cause uneven sterilization.
  • the present invention adopts radio frequency sterilization treatment, which has a greater penetration depth and can improve the problem of incomplete sterilization.
  • the radio frequency in the present invention has the characteristics of extremely strong penetration depth and uniform effect to achieve rapid sterilization, insecticide, and maintain the nutritional components of the product during storage.
  • the purpose of the present invention is to provide a compound method for conditioning and extending the shelf life of Babao sauce. It mainly solves the problems of quality deterioration, microbial infection and short shelf life of the conditioning eight-treasure sauce. This method can effectively kill microorganisms, which is beneficial to reduce the nutrient loss of the conditioning eight-treasure sauce and significantly extend its shelf life.
  • a compound method for conditioning the shelf life of Babao sauce to extend the shelf life, the main process is:
  • Vegetable processing remove the roots and yellow leaves of the onion, clean them, and cut them into 3 mm cubes; peel and clean the ginger and cut them into 1 mm cubes; clean the pleurotus eryngii, shiitake mushrooms, and dry fragrant, and cut them into cubes 0.5 cm diced; peeled and washed bamboo shoots, cut into 0.5 cm diced, put the chopped green onion, ginger, pleurotus eryngii, shiitake mushrooms, dried fragrant, and bamboo shoots into a clean turnover box, and put the vegetables for temporary storage Reserve in the warehouse for subsequent use in making sauces.
  • Cooling Put the prepared conditioned eight-treasure sauce into the finished product warehouse at 0-4°C for cooling.
  • Kelp carbon quantum dot solution and low-frequency ultrasonic treatment Add the kelp carbon quantum dot solution to the prepared Babao sauce and perform low-frequency ultrasonic treatment.
  • Packaging Use a small packaging bag to encapsulate and prepare the Babao Sauce.
  • step (3) the added amounts of diced green onion, ginger, minced pork belly, minced chicken breast meat, eryngii mushroom diced, shiitake mushroom, dried fragrant diced, bamboo shoot diced, fried peanuts and seasoning bag are respectively Regulate the quality of Babao sauce 0.8-1%, 0.8-1%, 1-1.5%, 1-1.5%, 0.8-1.2%, 0.8-1.2%, 0.6-1%, 0.6-1%, 0.4- 0.8% and 0.8-1%.
  • the seasoning package is made of chili sauce, dark soy sauce, light soy sauce, white sugar, edible salt, chicken essence, chili oil, and spicy fresh dew according to the ratio of 5:1:1:3:4:2:1:3. to make
  • the added amount of the food-grade ⁇ -polylysine and the kelp carbon quantum dot solution in step (4) are respectively 0.1-0.3% and 3-6% of the mass of the prepared Babao sauce.
  • the ultrasonic frequency of the low-frequency ultrasonic treatment in step (5) is 20 kHz, the ultrasonic power is 600 W, and the ultrasonic time is 20 min.
  • the method for preparing the kelp carbon quantum dot solution in step (5) is: wash the kelp, cut it into pieces, add 20g per 100 mL to deionized water, beat it into a homogenate, and then dispense it into hydrothermal After reacting at 180°C for 6 hours, after cooling to room temperature, the resulting solution was centrifuged at 5000 rpm for 20 minutes, and then filtered through a 0.22 ⁇ m filter to remove insoluble particles. The kelp carbon quantum dot solution was obtained. The particle size is 0.5-0.9 nm.
  • the small-package prepared eight-treasure sauce contains 125 g, 200 g or 280 g of sauce in each bag.
  • the radio frequency device conditions described in step (7) are that the frequency is 27.12 MHz, the distance between the plates is 120 mm, and the power is 6 kW.
  • the method of the present invention uses ⁇ -polylysine and kelp carbon quantum dot solution and low-frequency ultrasonic synergistic treatment combined with low-intensity radio frequency-hot air combined sterilization to perform compound sterilization on the prepared Babao sauce, which can effectively inhibit the growth of microorganisms and reduce the sterilization intensity. Better maintain product quality and significantly extend its storage period.
  • This method can effectively reduce the nutrient loss of the conditioned eight-treasure sauce, inhibit the growth of the total number of colonies, and keep the color and flavor of the conditioned eight-treasure sauce.
  • the shelf life can be extended to 12 when stored at room temperature. Months.
  • Example 1 A method for extending the shelf life of a 125 g prepared Babao sauce
  • the pole-plate distance 120 mm
  • the power 6 kW to sterilize with hot air for 6 min, cool, and store at room temperature.
  • the packaging of the conditioning Babao sauce did not appear swelling, and no spoilage was found.
  • the shelf life was extended to 12 months.
  • the preservation rate of sensory qualities such as the color and fragrance of the conditioning Babao sauce reached 90.5%.
  • Example 2 A method for extending the shelf life of a 200 g prepared Babao sauce
  • the electrode plate distance is 120 mm
  • the power is 6 kW to sterilize with hot air for 8 minutes, cool, and store at room temperature.
  • the packaging of the conditioning eight-treasure sauce did not bulge, and no spoilage was found.
  • the shelf life was extended to 11 months.
  • Example 3 A method for extending the shelf life of a 280 g prepared Babao sauce
  • the electrode plate distance is 120 mm
  • the power is 6 kW to sterilize with hot air for 10 minutes, cool, and store at room temperature.
  • the packaging of the conditioning eight-treasure sauce did not swell, and no spoilage was found.
  • the shelf life was extended to 10 months.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种调理八宝酱酱料保质货架期延长的复合方法，处理过程为：蔬菜加工、肉类加工、热制加工并添加ε-聚赖氨酸，制得调理八宝酱，冷却后在调理八宝酱酱料中添加海带碳量子点溶液，同时采用低频超声波处理，再进行包装，低强度-热风联合杀菌，冷却，常温下贮藏。

Description

一种调理八宝酱酱料保质货架期延长的复合方法 技术领域
本发明涉及一种调理八宝酱酱料保质货架期延长的复合方法，主要用于小包装酱料产品的杀菌，属于食品加工技术领域。
 背景技术
调理八宝酱是一种深受广大消费者喜爱的即食酱料，主要由五花肉、鸡脯肉、杏鲍菇、香菇、水笋、花生米、葱、蒜和调味品组成。调理八宝酱中含有丰富的营养物质易引起微生物生长繁殖，导致货架期较短，因此，杀菌是其制作工艺及包装保藏重要的环节之一。目前，市场上销售的调理酱类大多数是传统的热杀菌工艺处理，但由于其温度高，处理时间长，严重损害酱料的品质、营养成分等，在防腐剂使用方面，生产企业一般用成本较低的化学合成防腐剂来控制产品质量，但一些化学合成防腐剂有害身体健康。近几年关于辐照杀菌技术在食品中广泛应用，但存在设备成本高、操作要求高且复杂、具有不稳定性等问题。因此，找到合适的天然防腐剂和一种替代辐照的杀菌技术能有效防腐杀菌，这对于延长调理八宝酱酱料的货架期。
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Figure 615c
等(2010)发明了一种降低调理禽肉或鱼肉制品热力杀菌强度的控菌保质方法(申请公布号：CN 101700051A)，通过复配乳酸链球菌素与山梨酸钾，扩大抑菌谱，冷冻杀菌与柔性热力杀菌结合，通过短时间大温差变化达到很好的杀菌效果，从而减少禽肉、鱼肉营养成分的破坏，获得控菌保质的熟肉制品。本发明与此不同点在于，使用天然新型防腐剂ε-聚赖氨酸与海带碳量子点溶液，同时采用超声波辅助分散，使防腐剂在物料中分散均匀。
郭卓钊等(2010)发明了一种卤水禽肉制品的加工方法(申请公布号：CN101810344A)。该发明采用微波与高温(118-121℃,10-15 min)结合杀菌技术，使产品的高温杀菌时间缩短5-10 min，产品质量提高约20%，产品实现商业无菌，能长期保存。本发明与以上不同点在于，使用了穿透深度远远大于微波的射频，避免了微波由于穿透深度较小而出现的灭菌不均匀的问题，同时也降低了高温杀菌的强度，保证了产品的品质。
李新等(2012)发明了一种即食风味鱼制备工艺与杀菌方法(申请公布号：CN102669248A)。该发明采用辐照杀菌，辐照剂量，辐照温度为常温。与传统高温高压杀菌相比，产品硬度和咀嚼性增加。然而经辐照杀菌后的肉制品会产生“辐照味”，影响产品可接受度。而本发明中射频具有极强的穿透深度和作用均匀的特点实现快速杀菌，同时不会产生其他不利的气味，也可保持产品原有的品质。
李志坚(2014)发明了一种盐煽肉制品的保鲜方法(申请公布号：CN103651735A)，发明的盐煽肉制品灭菌方式选择微波灭菌和脉冲强光灭菌方法。但微波的穿透深度较小，会出现因微波穿透深度不足而导致的灭菌不均匀的问题，而本发明中射频的穿透深度大，并且可以有效改善杀菌不均匀的现象。
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Figure 615c
等(2017)发明了一种延长葛仙米低温优质货架期的柔性杀菌方法(申请公布号：CN106359580A)。该发明采用低pH保鲜液柠檬酸-柠檬酸钠与射频-热风联合杀菌处理小包装葛仙米，可有效延长货架期至9个月。本发明与此不同点在于，使用天然新型防腐剂ε-聚赖氨酸与海带碳量子点溶液，同时采用超声波处理与低强度射频-热风联合杀菌处理调理八宝酱酱料。
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Figure 615c
等(2017)发明了一种长货架期调理狮子头品质保存的联合杀菌方法(申请公布号：CN106616200A)。该发明采用短时高温高压与低频微波协同处理真空包装的狮子头，在4 ℃低温贮藏条件下显著延长货架期。但微波的穿透深度较小，可能产生杀菌不均匀问题，而本发明采用射频杀菌处理，穿透深度较大，且能改善灭菌不彻底的问题。
徐远芳等(2014)研究了辐照对食用槟榔的杀菌效果及品质的影响。结果发现 60Co γ射线辐照对食用槟榔具有较好的杀菌效果，辐照对食用槟榔中水分、灰分、蛋白质和脂肪含量的影响不显著。但辐照会减弱食用槟榔的香气，影响可接受度，而本发明中射频具有极强的穿透深度和作用均匀的特点实现快速杀菌，可保持产品原有的风味。
Yang等(2014)研究了10 MeV电子束辐照结合真空包装对大西洋鲑鱼片4℃贮藏期货架期的影响。结果发现，与对照组相比，10 MeV电子束辐照鲑鱼片pH值、水溶性蛋白和可提取蛋白质没有显著变化，有效抑制挥发性盐基氮增加，但提高了硫代巴比妥酸值，说明辐照增加脂质氧化。而本发明中射频具有极强的穿透深度和作用均匀的特点实现快速杀菌，可保持产品原有的品质。
Ling等(2014)研究了热处理和贮藏条件对核桃糊品质与酶失活的影响。结果表明，热处理对核桃糊贮藏期间降低过氧化值与共轭二烯值，但脂肪酸值增加，说明热处理对脂肪氧化有影响。而本发明中射频具有极强的穿透深度和作用均匀的特点实现快速杀菌、杀虫，维持产品贮藏期间的营养成分。
彭玲等(2017)研究了 60Co γ射线辐照对酱卤鸡爪杀菌效果及品质的影响。结果表明 60Co γ射线辐照对酱卤鸡爪杀菌效果明显，且对酱卤鸡爪中水分、蛋白质、脂肪以及氨基酸和脂肪酸各组分的含量不会产生明显的破坏效果，能较好地保持食品原有的营养品质。但辐照增强了酱卤鸡爪红色和黄色的强度，可能会使其颜色变深，影响产品的可接受度。而本发明中射频具有极强的穿透深度和作用均匀的特点实现快速杀菌，可保持产品原有的色泽。
技术问题
本发明的目的是提供一种调理八宝酱酱料保质货架期延长的复合方法。主要解决调理八宝酱酱料品质劣变、微生物侵染及短货架期等问题，该方法能有效地杀灭微生物，有利于减少调理八宝酱酱料营养物质损失，显著延长其货架期。
 技术解决方案
一种调理八宝酱酱料保质货架期延长的复合方法，主要过程为：
(1)蔬菜加工：将葱去除根、黄叶部分，清洗干净，切成3毫米的丁；生姜去皮清洗干净，切成1毫米的丁；杏鲍菇、香菇、香干清洗干净，切成0.5厘米的丁；水笋去皮清洗干净，切成0.5厘米的丁，将切好的葱、姜、杏鲍菇、香菇、香干、水笋放入洁净的周转箱内，放入蔬菜暂存库内备用，后续用于制作酱料。
(2)肉类加工：将冷冻的去皮小膘五花肉、鸡脯肉解冻后分别清洗干净，切块，并分别用绞肉机加工成肉末，放入洁净的周转箱内备用。
(3)热制加工：在夹层锅中放入水，在气压强度为0.26MPa下加热18分钟，待水煮沸后放入五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，煮制5分钟，捞出放入不锈钢盘中待用；在炒锅中放入色拉油，待油温到220℃时放入去皮花生米，保持油温持续在150℃，炸制5分钟，捞出放入不锈钢盘中待用；在夹层锅中放入色拉油、葱丁、姜丁，在气压强度为0.26MPa下煸炒2分钟，再放入煮制的五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，炸制的花生米和调料包，并添加食品级ε-聚赖氨酸，在气压强度调为0.05MPa下烧制10分钟，捞出放入不锈钢盘中，得到调理八宝酱酱料。
(4)冷却：将制好的调理八宝酱酱料放入0-4℃的成品库内冷却。
(5)海带碳量子点溶液及低频超声波处理：在调理八宝酱酱料中添加海带碳量子点溶液，并进行低频超声波处理。
(6)包装：用小包装袋封装调理八宝酱酱料。
(7)低强度射频-热风联合杀菌：将小包装调理八宝酱酱料封装后置于射频设备中开热风在48W/g下进行杀菌6-10 min。
(8)冷却，常温贮藏。
步骤(3)所述的葱丁、姜丁、五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁、炸制的花生米和调料包添加量分别为调理八宝酱酱料质量的0.8-1%、0.8-1%、1-1.5%、1-1.5%、0.8-1.2%、0.8-1.2%、0.6-1%、0.6-1%、0.4-0.8%和0.8-1%。其中调料包是由辣椒酱、老抽、生抽、白砂糖、食用盐、鸡精、辣椒油、麻辣鲜露按照5:1:1:3:4:2:1:3的配比进行调配而成
步骤(4)所述的食品级ε-聚赖氨酸与海带碳量子点溶液添加量分别为调理八宝酱酱料质量的0.1-0.3%和3-6%。
步骤(5)所述低频超声波处理的超声频率为20 kHz，超声功率为600 W，超声时间20 min。
步骤(5)所述海带碳量子点溶液的制备方法为：将海带洗净、剪碎，并以每100 mL 添加20g的比例加入到去离子水中，打成匀浆，然后分装到水热反应釜中，且在180℃下反应6 h，冷却到室温后，所得溶液于5000 rpm条件下离心20 min，再经0.22 μm滤膜过滤除去不溶性颗粒，即制得海带碳量子点溶液，其颗粒尺寸为0.5-0.9 nm。
步骤(6)所述的小包装调理八宝酱酱料每袋中酱料125 g、200 g或280 g。
步骤(7)所述的射频装置条件为频率为27.12 MHz，极板间距为120 mm，功率为6 kW。
 有益效果
本发明方法采用ε-聚赖氨酸与海带碳量子点溶液及低频超声波协同处理结合低强度射频-热风联合杀菌对调理八宝酱酱料进行复合杀菌，能有效抑制微生物生长，降低杀菌强度，较好地保持产品品质，显著延长其贮藏期。该方法能有效地减少调理八宝酱酱料营养物质的损失、抑制菌落总数增长，使调理八宝酱酱料色泽、风味等感官品质保持较好，在常温下贮藏可将货架期延长至12个月。
 本发明的实施方式
下面将结合具体实施例对本发明的技术方案进行进一步的说明。
实施例1：一种质量为125 g的调理八宝酱酱料的货架期延长方法
将葱、姜、杏鲍菇、香菇、香干、水笋，清洗干净，并切成丁，将冷冻的去皮小膘五花肉、鸡脯肉解冻后分别清洗干净，均切分为长约20厘米、宽约8厘米、厚约6厘米的长方块，用绞肉机绞成肉末，在夹层锅中放入200斤水，在气压强度为0.26MPa下加热18分钟，待水煮沸后放入五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，煮制5分钟，捞出放入不锈钢盘中待用；在炒锅中放入5kg色拉油，待油温到220℃时放入去皮花生米，保持油温持续在150℃，炸制5分钟，捞出放入不锈钢盘中待用；在夹层锅中放入色拉油、葱丁、姜丁，在气压强度为0.26MPa下煸炒2分钟，再放入煮制的五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，炸制的花生米和调料包，并添加质量分数为0.1%的食品级ε-聚赖氨酸，在气压强度调为0.05MPa下烧制10分钟，捞出放入不锈钢盘中，得到调理八宝酱酱料。然后放入0-4℃的成品库内冷却，在调理八宝酱酱料中添加质量分数为3%的海带碳量子点溶液，并进行低频超声波处理，小包装封装，每袋125 g，置于27.12 MHz射频装置中，极板距120 mm，功率6 kW下开热风杀菌6 min，冷却，在常温下贮藏。贮藏期间调理八宝酱酱料包装未出现胀袋、未发现腐败变质现象，货架期延长至12个月，同时最大限度保证了调理八宝酱酱料色香味等感官品质保存率达到90.5%。
实施例2：一种质量为200 g的调理八宝酱酱料的货架期延长方法
将葱、姜、杏鲍菇、香菇、香干、水笋，清洗干净，并切成丁，将冷冻的去皮小膘五花肉、鸡脯肉解冻后分别清洗干净，均切分为长约20厘米、宽约8厘米、厚约6厘米的长方块，用绞肉机绞成肉末，在夹层锅中放入200斤水，在气压强度为0.26MPa下加热18分钟，待水煮沸后放入五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，煮制5分钟，捞出放入不锈钢盘中待用；在炒锅中放入5kg色拉油，待油温到220℃时放入去皮花生米，保持油温持续在150℃，炸制5分钟，捞出放入不锈钢盘中待用；在夹层锅中放入色拉油、葱丁、姜丁，在气压强度为0.26MPa下煸炒2分钟，再放入煮制的五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，炸制的花生米和调料包，并添加质量分数为0.2%的食品级ε-聚赖氨酸，在气压强度调为0.05MPa下烧制10分钟，捞出放入不锈钢盘中，得到调理八宝酱酱料。然后放入0-4℃的成品库内冷却，在调理八宝酱酱料中添加质量分数为4.5%的海带碳量子点溶液，并进行低频超声波处理，小包装封装，每袋200 g，置于27.12 MHz射频装置中，极板距120 mm，功率6 kW下开热风杀菌8 min，冷却，在常温下贮藏。贮藏期间调理八宝酱酱料包装未出现胀袋、未发现腐败变质现象，货架期延长至11个月，同时最大限度保证了调理八宝酱酱料色香味等感官品质保存率达到92.3%。
实施例3：一种质量为280 g的调理八宝酱酱料的货架期延长方法
将葱、姜、杏鲍菇、香菇、香干、水笋，清洗干净，并切成丁，将冷冻的去皮小膘五花肉、鸡脯肉解冻后分别清洗干净，均切分为长约20厘米、宽约8厘米、厚约6厘米的长方块，用绞肉机绞成肉末，在夹层锅中放入200斤水，在气压强度为0.26MPa下加热18分钟，待水煮沸后放入五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，煮制5分钟，捞出放入不锈钢盘中待用；在炒锅中放入5kg色拉油，待油温到220℃时放入去皮花生米，保持油温持续在150℃，炸制5分钟，捞出放入不锈钢盘中待用；在夹层锅中放入色拉油、葱丁、姜丁，在气压强度为0.26MPa下煸炒2分钟，再放入煮制的五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，炸制的花生米和调料包，并添加质量分数为0.3%的食品级ε-聚赖氨酸，在气压强度调为0.05MPa下烧制10分钟，捞出放入不锈钢盘中，得到调理八宝酱酱料。然后放入0-4℃的成品库内冷却，在调理八宝酱酱料中添加质量分数为6%的海带碳量子点溶液，并进行低频超声波处理，小包装封装，每袋280 g，置于27.12 MHz射频装置中，极板距120 mm，功率6 kW下开热风杀菌10 min，冷却，在常温下贮藏。贮藏期间调理八宝酱酱料包装未出现胀袋、未发现腐败变质现象，货架期延长至10个月，同时最大限度保证了调理八宝酱酱料色香味等感官品质保存率达到93.8%。

Claims (10)

  1. 一种调理八宝酱酱料保质货架期延长的复合方法，其特征在于，具体步骤如下：
    (1)蔬菜加工：将葱去除根、黄叶部分，清洗干净，切成3毫米的丁；生姜去皮清洗干净，切成1毫米的丁；杏鲍菇、香菇、香干清洗干净，切成0.5厘米的丁；水笋去皮清洗干净，切成0.5厘米的丁，将切好的葱、姜、杏鲍菇、香菇、香干、水笋放入洁净的周转箱内，放入蔬菜暂存库内备用，后续用于制作酱料；
    (2)肉类加工：将冷冻的去皮小膘五花肉、鸡脯肉解冻后分别清洗干净，切块，并分别用绞肉机加工成肉末，放入洁净的周转箱内备用；
    (3)热制加工：在夹层锅中放入水，在气压强度为0.26MPa下加热18分钟，待水煮沸后放入五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，煮制5分钟，捞出放入不锈钢盘中待用；在炒锅中放入色拉油，待油温到220℃时放入去皮花生米，保持油温持续在150℃，炸制5分钟，捞出放入不锈钢盘中待用；在夹层锅中放入色拉油、葱丁、姜丁，在气压强度为0.26MPa下煸炒2分钟，再放入煮制的五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁，炸制的花生米和调料包，并添加食品级ε-聚赖氨酸，在气压强度调为0.05MPa下烧制10分钟，捞出放入不锈钢盘中，得到调理八宝酱酱料；
    (4)冷却：将制好的调理八宝酱酱料放入0-4℃的成品库内冷却；
    (5)海带碳量子点溶液及低频超声波处理：在调理八宝酱酱料中添加海带碳量子点溶液，并进行低频超声波处理；
    (6)包装：用小包装袋封装调理八宝酱酱料；
    (7)低强度射频-热风联合杀菌：将小包装调理八宝酱酱料封装后置于射频设备中开热风在48W/g下进行杀菌6-10 min；
    (8)冷却，常温贮藏。
  2. 根据权利要求1所述的复合方法，其特征在于，步骤(3)所述的葱丁、姜丁、五花肉肉末、鸡脯肉肉末、杏鲍菇丁、香菇丁、香干丁、水笋丁、炸制的花生米和调料包添加量分别为调理八宝酱酱料质量的0.8-1%、0.8-1%、1-1.5%、1-1.5%、0.8-1.2%、0.8-1.2%、0.6-1%、0.6-1%、0.4-0.8%和0.8-1%；其中调料包是由辣椒酱、老抽、生抽、白砂糖、食用盐、鸡精、辣椒油、麻辣鲜露按照5:1:1:3:4:2:1:3的配比进行调配而成。
  3. 根据权利要求1或2所述的复合方法，其特征在于，步骤(4)所述的食品级ε-聚赖氨酸与海带碳量子点溶液添加量分别为调理八宝酱酱料质量的0.1-0.3%和3-6%。
  4. 根据权利要求1或2所述的复合方法，其特征在于，步骤(5)所述低频超声波处理的超声频率为20 kHz，超声功率为600 W，超声时间20 min；步骤(5)所述海带碳量子点溶液的制备方法为：将海带洗净、剪碎，并以每100 mL 添加20g的比例加入到去离子水中，打成匀浆，然后分装到水热反应釜中，且在180℃下反应6 h，冷却到室温后，所得溶液于5000 rpm条件下离心20 min，再经0.22 μm滤膜过滤除去不溶性颗粒，即制得海带碳量子点溶液，其颗粒尺寸为0.5-0.9 nm。
  5. 根据权利要求3所述的复合方法，其特征在于，步骤(5)所述低频超声波处理的超声频率为20 kHz，超声功率为600 W，超声时间20 min；步骤(5)所述海带碳量子点溶液的制备方法为：将海带洗净、剪碎，并以每100 mL 添加20g的比例加入到去离子水中，打成匀浆，然后分装到水热反应釜中，且在180℃下反应6 h，冷却到室温后，所得溶液于5000 rpm条件下离心20 min，再经0.22 μm滤膜过滤除去不溶性颗粒，即制得海带碳量子点溶液，其颗粒尺寸为0.5-0.9 nm。
  6. 根据权利要求1、2或5所述的复合方法，其特征在于，步骤(6)所述的小包装调理八宝酱酱料每袋中酱料125 g、200 g或280 g。
  7. 根据权利要求3所述的复合方法，其特征在于，步骤(6)所述的小包装调理八宝酱酱料每袋中酱料125 g、200 g或280 g。
  8. 根据权利要求4所述的复合方法，其特征在于，步骤(6)所述的小包装调理八宝酱酱料每袋中酱料125 g、200 g或280 g。
  9. 根据权利要求1、2、5、7或8所述的复合方法，其特征在于，步骤(7)所述的射频装置条件为频率为27.12 MHz，极板间距为120 mm，功率为6 kW。
  10. 根据权利要求6所述的复合方法，其特征在于，步骤(7)所述的射频装置条件为频率为27.12 MHz，极板间距为120 mm，功率为6 kW。
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