益生菌发酵牛骨粉研制高钙牛肉脯工艺初探
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摘要
利用牛肉为主要原料,添加牛骨粉发酵物,研制高钙肉脯强化食品。以感官评定结果、肉脯质地、含钙量为指标,综合评定肉脯品质,优化原料配比。正交试验结果表明:牛肉93 g,腌制液发酵牛骨粉(以未发酵底物牛骨粉记)7 g,红曲红0.06 g,蜂蜜5 g,生鲜啤酒6 m L,淀粉5 g,食盐2.5 g,复合磷酸盐0.1 g,调味料:胡椒粉0.2%,花椒粉0.8%,鲜味王0.1%,辣椒粉0.5%,料酒2%。最终产品口感鲜美,含钙量达到1552.81 mg/100 g,满足高钙食品(高于240 mg/100 g)的要求。
This paper use beef as the main raw material, adding probiotic fermented bovine bone powder to make nutrient and enriched beef with high calcium. The qualities of dried beef were assessed by sensory evaluation, texture, calcium content. After orthogonal experiment, it came out with the best formulation: beef 93 g, fermented bovine bone 7 g, red koji 0.06 g, mixed phosphates 0.1 g, honey 5 g, fresh beer 6 m L, starch 5 g, salt 2.5 g. Seasonings: pepper 0.2%, 0.8% Chinese prickly ash, 0.1% flavor enhancer, chili powder 0.5%, cooking wine 2%. The final product has a delicious taste, with the calcium content of 1552.81 mg/100 g, which meets the requirements of high calcium food(higher than 240 mg/100 g).
This paper use beef as the main raw material, adding probiotic fermented bovine bone powder to make nutrient and enriched beef with high calcium. The qualities of dried beef were assessed by sensory evaluation, texture, calcium content. After orthogonal experiment, it came out with the best formulation: beef 93 g, fermented bovine bone 7 g, red koji 0.06 g, mixed phosphates 0.1 g, honey 5 g, fresh beer 6 m L, starch 5 g, salt 2.5 g. Seasonings: pepper 0.2%, 0.8% Chinese prickly ash, 0.1% flavor enhancer, chili powder 0.5%, cooking wine 2%. The final product has a delicious taste, with the calcium content of 1552.81 mg/100 g, which meets the requirements of high calcium food(higher than 240 mg/100 g).
引文
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[15]食品营养标签管理规范[S]
[2]刘丽莉,梁严予,尹光俊,等.混合菌种发酵牛骨粉制备血管紧张素转换酶抑制肽[J].河南科技大学学报(自然科学版),2017,38(1):67-72
[3]Carpio C,Gonzalez P,Ruales J,et al.Bone-bound enzymes for food industry application-principles and applications[J].Food chemistry,2000,68(4):403-409
[4]成超,鲍正荣.钙的吸收及钙剂的选择[J].化学教学,2006,(8):31-32
[5]Hojsak I,Snovak N,Abdovic S,et al.Lactobacillus,GG in the prevention of gastrointestinal and respiratory tract infections in children who attend day care centers:a randomized,double-blind,placebo-controlled trial[J].Clinical Nutrition,2010,29(3):312-316
[5]安颖,王世宾.益生菌LGG的益生功效及在乳制品中的应用[J].食品科技,2006,(7):271-274
[6]曾丽萍,王欣璐,李启明.鼠李糖乳杆菌与嗜热链球菌复配发酵乳的工艺优化[J].2017,45(2):47-50
[7]郭瑞,朱效兵,石晶红,等.植物乳杆菌发酵风干牛肉干工艺条件的研究[J].食品研究与开发,2015,36(24):108-110
[8]周光宏,张兰威,等.畜产品加工学[M].北京:中国农业大学出版社,2011
[9]GB 2726—2016,熟肉制品卫生标准[S]
[10]梁锐萍,廖燕燕,黄素珍.乳酸菌发酵微粒骨粉生产工艺的优化[J].肉类工业,2006,(3):31-34
[11]唐勇,李红军,睢道惠.乳酸菌发酵对超微猪骨粉营养及理化特征的影响[J].农业工程学报,2002,(3):l18-121
[12]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2004
[13]GB/T 31406—2015,肉脯标准[S]
[14]黄晓钰,刘邻渭.食品化学综合试验[M].北京:中国农业大学出版社,2002:165-166,197-198
[15]食品营养标签管理规范[S]