一种零添加亚硝酸盐腌腊肉的加工工艺
PDF下载 (639)黄 苓,孙 震,吴爱娟,孙 洁,曾志丹,曾小群,潘道东.一种零添加亚硝酸盐腌腊肉的加工工艺[J].宁波大学学报(理工版),2019,32(3):21-27.DOI:
Huang Ling,Sun Zhen,Wu Ai-juan,Sun Jie,Zeng Zhi-dan,,Zeng Xiao-qun*,Pan Dao-dong.Optimization of processing technology for no-nitrite-added cured meat[J].Journal of Ningbo University(Natural Science & Engineering Edition),2019,32(3):21-27.DOI:
| Title: | Optimization of processing technology for no-nitrite-added cured meat |
| 作者: | 黄 苓, 孙 震, 吴爱娟, 孙 洁, 曾志丹, 曾小群, 潘道东, Pan Dao-dong |
| Author(s): | Huang Ling, Sun Zhen, Wu Ai-juan, Sun Jie, Zeng Zhi-dan, , Zeng Xiao-qun*, Pan Dao-dong |
| 关键词: | 腌制咸腊肉; 红曲红; 乳酸链球菌素; 加工工艺; 亚硝酸盐含量 |
| Keywords: | cured meat; monascorubin; nisin; processing technology; nitrite concentration |
| 分类号: | TS201 |
| 文献标识码: | A |
| 摘要: | 本文研究了一种零添加亚硝酸盐腌腊肉的加工工艺. 以新鲜的猪后腿肉为原料, 以分离自新疆酸马奶的具有高效降解亚硝酸盐的发酵乳杆菌RC4和具有广谱抗菌效果的植物乳杆菌B6为复配发酵剂, 通过2次单因素实验和正交实验, 首先优化发酵剂菌种比例、红曲红的添加量、烘干时间及乳酸链球菌素的添加量, 再进一步优化白砂糖、黄酒、生抽和维生素E等风味影响因素, 即获得一种零添加亚硝酸盐腌腊肉制品的优化加工工艺. 试验结果表明, 优化的工艺为: 复配发酵剂发酵乳杆菌RC4与植物乳杆菌B6的体积比为2:1、红曲红0.2g·kg-1、白砂糖20g·kg-1、黄酒20g·kg-1、生抽50g·kg-1、维生素E 0.03g·kg-1、19℃发酵25h、50℃烘干24h、乳酸链球菌素0.4g·kg-1. 利用该优化工艺制出的腌腊肉制品亚硝酸盐质量分数仅为11.39mg·kg-1, 感官评分达到93.8, 色泽鲜艳明亮, 滋味鲜咸可口且安全健康 |
| Abstract: | The study was aimed to develop the processing technique for no-nitrite-added cured meat. Fresh hindquarter pork was used as raw material, and Lactobacillus fermentum RC4 for efficient nitrite degradation and Lactobacillus plantarum B6 with broad-spectrum antibacterial ability isolated from Xinjiang traditional koumiss were used as starter. The processing technologies including the addition of monascorubin, drying time, the addition amount of nisin, flavor factors such as white sugar, rice wine, soy sauce and vitamin E were optimized by orthogonal tests. The results showed that the optimal processing technology was as follows: the volume ratio for Lactobacillus fermentum RC4: Lactobacillus plantarum B6 as 2:1, 0.2g·kg-1 monascorubin, 20g·kg-1 white sugar, 20g·kg-1 rice wine, 50g·kg-1 soy sauce, and 0.3g·kg-1 vitamin E, fermenting at 19℃ for 25h, drying at 55℃ for 24h, then adding 0.4g·kg-1 nisin. The cured meat products prepared by the optimized processing technique were safe, with good taste and bright color. The nitrite content was only 11.39mg·kg-1. The sensory score was 93.8. The color was bright and captivating, and the taste was fresh and salty |
| 参考文献 /References: | [1]., 陈韬. 低盐川味腊肉的研制与加工[J]. 肉类研究, 2012(2):17-22. [2].郭昕, 张春江, 胡宏海, 等. 不同类型腊肉挥发性风味成分的比较研究[J]. 现代食品科技, 2014(12):247-254. [3].贺稚非, 薛山, 李洪军, 等. 川味腊肉货架期中品质变化研究[J]. 农业科学, 2013, 3(1):9-15. [4].. 天然色素和香料替代肉制品中的亚硝酸盐研究[J]. 中国调味品, 2016, 41(9):145-148. [5].张素燕, 高爱武. 肉制品中亚硝酸盐替代物应用研究进展[J]. 肉类研究, 2016, 30(10):45-48. [6].李春, 王宝才, 刘丽波. 亚硝酸盐降解影响因素的研究[J]. 食品工业, 2010(4):7-9. [7].沈娟, 于中玉, 仇建飞. 乳酸菌在食品发酵中的应用[J]. 食品安全导刊, 2017(33):125. [8].陈瑶, 刘成国, 罗扬, 等. 亚硝酸盐在腊肉加工中的作用及其替代物的研究进展[J]. 肉类研究, 2010(5):32-36. [9].Sun J, Dong S. Use of nitrite in cured meats and consideration of nitrite substitutes[J]. Meat Research, 2009(7):79-90. [10].杨祖英, 高鹤娟. 食品中合成色素(胭脂红、柠檬黄等)与天然色素(红曲、甜菜红等)的测定[J]. 食品与发酵工业, 1985(4):12-17. [11].王春丽. 红甜菜甜菜红素的稳定性及降血脂作用研究[D]. 哈尔滨: 东北林业大学, 2011. [12].汤定明. 低盐腌腊瘦肉条生产技术[J]. 肉类工业, 2015 (7):12-14. [13].周光宏, 赵改名, 彭增起. 我国传统腌腊肉制品存在的问题及对策[J]. 肉类研究, 2003(1):3-7. [14].石佳. 特色腊肉制作方法[J]. 致富天地, 2011(12):50-51. [15].李杉杉. 传统腌腊肉品加工新工艺及其安全控制研究[D]. 成都: 西华大学, 2015. [16].张兴松. 正交试验优化无亚硝午餐肉工业化生产工艺[J]. 肉类工业, 2015(8):25-29. [17].李念念. 市售腊肉的质量调查及腊肉工艺优化研究[D]. 南京: 南京农业大学, 2012. [18].于见亮, 李开雄, 卢士玲. Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究[J]. 肉类工业, 2007, 29(12):27-30. [19].童光森. 青城山腊肉制作工艺研究[J]. 中国调味品, 2014(6):98-101. [20].孙钦秀, 董福家, 孔保华. 添加亚硝酸钠和维生素E对哈尔滨风干肠中亚硝胺的影响[J]. 食品工业科技, 2015, 36(12):296-301. [21].赵敏. 一种腊肉的制作方法: CN104247951A[P]. 2014- 12-31. [22].GB 2730-2015, 食品安全国家标准: 腌腊肉制品[S]. [23].Choi Y S, Jeong T J, Hwang K E, et al. Effects of various salts on physicochemical properties and sensory characteristics of cured meat[J]. Korean Journal for Food Science of Animal Resources, 2016, 36(2):152-158. [24].Yang Y, Zhang X, Wang Y, et al. Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing[J/OL]. European Journal of Lipid Science & Technology, 2017, 119(10): 1600512 [2018-01-14]. https://doi.org/10.1002/ejlt.20160 0512. [25].Esmaeilzadeh P, Darvishi S, Assadi M M, et al. Effect of lactobacillus plantarum and lactobacillus fermentum on nitrite concentration and bacterial load in fermented sausage during fermentation[J]. World Applied Sciences Journal, 2013, 18(4):493-501. [26].潘晓倩, 成晓瑜, 张顺亮, 等. 乳酸菌发酵剂对风干肠风味品质的影响[J]. 肉类研究, 2017(12):50-55. [27].董庆利, 郭黎洋, 屠康, 等. 不同亚硝酸盐添加量的低温蒸煮香肠的风味研究[J]. 食品科学, 2007, 28(12): 366-371. [28].樊娟, 张丽萌, 王玉娇, 等. 发酵香肠中亚硝酸盐替代品研究综述[J]. 安徽农学通报, 2010, 16(3):177-179. [29].刘成梅, 冯妹元, 刘伟, 等. 天然维生素E及其抗氧化机理[J]. 食品研究与开发, 2005, 26(6):205-208. [30].刘云泉, 陈中和. 维生素E在肉类加工中的应用[J]. 中国食品工业, 1998(2):30. [31].Buckley D J, Morrissey P A, Gray J I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat[J]. Journal of Animal Science, 1995, 73(10): 3122-3130. [32].Ruiz A, Williams S K, Hinton A, et al. Evaluation of the anti-Listeria properties of nisin on ready-to-eat turkey ham[J]. Poultry Science, 2008, 87:39. |
| 备注/Memo: | 收稿日期: 2018?04?11. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家自然科学基金（41641052, 41406165）; 浙江省公益技术研究计划（LGN19C200011）. 第一作者: 黄苓（1994－）, 女, 安徽广德人, 在读硕士研究生, 主要研究方向: 发酵食品加工. E-mail: huangling0707@126.com http://journallg.nbu.edu.cn/ |
