具有穆斯林特色清真儿童肠的开发
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摘要
本文是吉林大学生物与农业工程学院与吉林省长春皓月清真肉业股份有限公司联合开发研究的具有穆斯林特色清真熟食保健产品——清真儿童肠的部分内容。主要通过产品原辅材料选择,工艺步骤摸索、相关数据的对照及各项指标检测等几方面加以分析和研究。
本文根据穆斯林的饮食文化特点,添加了皓月公司生产的排酸冷却牛肉、鸡骨泥和血浆蛋白等。斩拌工序中通过提前制备乳化胶的对照试验,得出了乳化胶对产品持水保油的作用;灌制和杀菌工序中,通过对灌装长度大小及在杀菌过程中打循环水的间隔时间,确定了产品的质量与灌装长度、杀菌时间、压力及保温过程中的打循环水间隔时间密切相关;对钙质含量检测方面,通过两组对照试验最终确定了添加鸡骨泥对补充钙含量的重要性。
本文的研究成果可为今后此类产品的应用、中试和工业化生产提供有一定参考价值的试验参数和结论。清真儿童肠以其生产成本低廉、营养价值高等优点,一定会在市场中打开销路,从而为皓月公司创造一定的经济效益。
This article refers to the project on R&D of Islamic sausage to children'sappetite, a hygienical product made R&D by Bio&Ag. Engineering College of JilinUniversity, together with Jilin province Changchun Haoyue Islamic Meat Co. Ltd.,studying mainly on the chose of raw and accessorial materials for product, fishingfor techniques procedure, making some comparison of relative figures, and havingtest on each index.
Meat industry is an important field of country economy, and also a vitalconstituent of food industry. With the increasing acknowledge of food stuff, peoplehigh on meat product because of low fat and high protein. Therefore, beefgradually gets people's favor for its low fat, high protein and rich nutrition.Compared to pork and pork product, which are popular in Han nationality, beefshows its priority in health and nutrition.
From the time of reformation opening and now on, as a result of economicdevelopment, people's eating concept has changed a lot and the consciousness ofhealth care are improved, all those changes enlarge the demand of Islamichygienical food. As Muslims population is increasing fast, many Islamic foodcompanies emerge as the times require. In the early 21st century, a new company,Jilin province Changchun Haoyue Islamic Meat Co. Ltd., was set up on the fertilesoil of northeastern China. It combines advanced producing capacity and productline both broad and domestic, series cooked food producing, thus, makes hugecontribution to the expansion of Islamic food,
According to Muslims eating culture, this article concerns adding acid-freebeef produced by Haoyue Co. to conform nutritious, and adding mashed chicken
bone and plasma albumen, two raw materials that can increase calcium content anddecrease cost, to push opening the market. Furthermore, researches on technics aremade on many aspects as follows: in stir processing, through the comparativeexperiment of preparing emulsion adhesive ahead, we get a conclusion thatemulsion adhesive is important to holding water and oil, and we also get bestparameter indexes in stir processing. In filling and sterilization processing, throughchanging filling length and interval of circular water supply in the experiment,we're assured that the product's quality is not only influenced by filling length(because of casing pyrocondensation), but also has close relatives with sterilizationtime, pressure and interval of circular water supply in heat preservation processing,therefore, we define the optimal sterilization formula. In the test of calcium content,through comparison of two experiment figures, we find the importance of addingmarshed chicken bone to increasing the content of calcium.The main working and conclusion as follows:Use Haoyue acid-free beef , making quality of beef more fresh;Add chickenbone puply and plasma albumen,supply abundant calcium and make the costcheaper .Cutting and mixing technics:Refer to emulsion adhesive experiment ,conclude the optimum time (7-8 min ) and optimum centigrade (7-8℃) , as well thebest proporation of raw material : soybean : chicken: water=1:4:4.Filling technics : Define the best parameter according to PVDC compoundmembrane's pyrocondensation degree by means of sterilization in sight .Casing : golden 90PVDC;Net weight : 90g/unit , practical weight 92.5-93 g/unit;Lengh :220-225 mm, pucker width : 9-10 mm .Sterilization technics : Refer to the length and cycle water interval time
proceeding in sterilization , make sure that the quality of the goods are not onlyrelated to length but also the time 、pressure as well cycle water intervaltime ,conclude the best sterilization's formula : 15'-28'-15'/121℃ ,0.25 Mpa .Refer to compare product with quality , conclude : it's important for productto maintain water and oil before preparing emulsion adhesive .In order to low the cost ,we make a expiry experiment 、 inspectmicro-organism ,and the products conform to country's standard .Innovative ideas:On the basis of Muslim diet culture ,develop children islamic sausage .Adding chicken born pulpy and plasma albumen , it can raise calciumcontent, and also can bring down the price . It can increase the competition'seconomic benefits.Refer to cutting and mixing technics 、filling technics and sterilizationtechnics, through comparison experiment figures we make the best technicalparameter and make a conclusion : it's important for product to maintain water andoil before preparing emulsion adhesive .This article can bring some valuable references after using the products .Muslim children sausage can certainly sell well due to it's cheap cost 、highnutrition ,thereby create economic benefits for Haoyue.
本文根据穆斯林的饮食文化特点,添加了皓月公司生产的排酸冷却牛肉、鸡骨泥和血浆蛋白等。斩拌工序中通过提前制备乳化胶的对照试验,得出了乳化胶对产品持水保油的作用;灌制和杀菌工序中,通过对灌装长度大小及在杀菌过程中打循环水的间隔时间,确定了产品的质量与灌装长度、杀菌时间、压力及保温过程中的打循环水间隔时间密切相关;对钙质含量检测方面,通过两组对照试验最终确定了添加鸡骨泥对补充钙含量的重要性。
本文的研究成果可为今后此类产品的应用、中试和工业化生产提供有一定参考价值的试验参数和结论。清真儿童肠以其生产成本低廉、营养价值高等优点,一定会在市场中打开销路,从而为皓月公司创造一定的经济效益。
This article refers to the project on R&D of Islamic sausage to children'sappetite, a hygienical product made R&D by Bio&Ag. Engineering College of JilinUniversity, together with Jilin province Changchun Haoyue Islamic Meat Co. Ltd.,studying mainly on the chose of raw and accessorial materials for product, fishingfor techniques procedure, making some comparison of relative figures, and havingtest on each index.
Meat industry is an important field of country economy, and also a vitalconstituent of food industry. With the increasing acknowledge of food stuff, peoplehigh on meat product because of low fat and high protein. Therefore, beefgradually gets people's favor for its low fat, high protein and rich nutrition.Compared to pork and pork product, which are popular in Han nationality, beefshows its priority in health and nutrition.
From the time of reformation opening and now on, as a result of economicdevelopment, people's eating concept has changed a lot and the consciousness ofhealth care are improved, all those changes enlarge the demand of Islamichygienical food. As Muslims population is increasing fast, many Islamic foodcompanies emerge as the times require. In the early 21st century, a new company,Jilin province Changchun Haoyue Islamic Meat Co. Ltd., was set up on the fertilesoil of northeastern China. It combines advanced producing capacity and productline both broad and domestic, series cooked food producing, thus, makes hugecontribution to the expansion of Islamic food,
According to Muslims eating culture, this article concerns adding acid-freebeef produced by Haoyue Co. to conform nutritious, and adding mashed chicken
bone and plasma albumen, two raw materials that can increase calcium content anddecrease cost, to push opening the market. Furthermore, researches on technics aremade on many aspects as follows: in stir processing, through the comparativeexperiment of preparing emulsion adhesive ahead, we get a conclusion thatemulsion adhesive is important to holding water and oil, and we also get bestparameter indexes in stir processing. In filling and sterilization processing, throughchanging filling length and interval of circular water supply in the experiment,we're assured that the product's quality is not only influenced by filling length(because of casing pyrocondensation), but also has close relatives with sterilizationtime, pressure and interval of circular water supply in heat preservation processing,therefore, we define the optimal sterilization formula. In the test of calcium content,through comparison of two experiment figures, we find the importance of addingmarshed chicken bone to increasing the content of calcium.The main working and conclusion as follows:Use Haoyue acid-free beef , making quality of beef more fresh;Add chickenbone puply and plasma albumen,supply abundant calcium and make the costcheaper .Cutting and mixing technics:Refer to emulsion adhesive experiment ,conclude the optimum time (7-8 min ) and optimum centigrade (7-8℃) , as well thebest proporation of raw material : soybean : chicken: water=1:4:4.Filling technics : Define the best parameter according to PVDC compoundmembrane's pyrocondensation degree by means of sterilization in sight .Casing : golden 90PVDC;Net weight : 90g/unit , practical weight 92.5-93 g/unit;Lengh :220-225 mm, pucker width : 9-10 mm .Sterilization technics : Refer to the length and cycle water interval time
proceeding in sterilization , make sure that the quality of the goods are not onlyrelated to length but also the time 、pressure as well cycle water intervaltime ,conclude the best sterilization's formula : 15'-28'-15'/121℃ ,0.25 Mpa .Refer to compare product with quality , conclude : it's important for productto maintain water and oil before preparing emulsion adhesive .In order to low the cost ,we make a expiry experiment 、 inspectmicro-organism ,and the products conform to country's standard .Innovative ideas:On the basis of Muslim diet culture ,develop children islamic sausage .Adding chicken born pulpy and plasma albumen , it can raise calciumcontent, and also can bring down the price . It can increase the competition'seconomic benefits.Refer to cutting and mixing technics 、filling technics and sterilizationtechnics, through comparison experiment figures we make the best technicalparameter and make a conclusion : it's important for product to maintain water andoil before preparing emulsion adhesive .This article can bring some valuable references after using the products .Muslim children sausage can certainly sell well due to it's cheap cost 、highnutrition ,thereby create economic benefits for Haoyue.
引文
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[3] 葛长荣, 马美湖. 肉与肉制品工艺学. 中国轻工业出版社出版, 2002.
[4] 张留安, 闫学明, 王俊霞. 骨素及其在肉制品中的应用技术. 肉类工业, 2004, (2): 34-35
[5] 冯艳丽. 骨资源在儿童食品中的开发前景. 肉类研究, 2005, (2): 26-28
[6] 邵秀芝, 宁维颖. 血浆蛋白的功能特性及其在食品中的应用. 肉类工业, 2004, (3): 24-25
[7] 闵连吉. 肉的科学与加工技术. 中国食品出版社出版. 1988.
[8] 葛长荣, 马美湖. 肉与肉制品工艺学 .中国轻工业出版社出版, 2002: 125
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[10] 赵剑飞, 杨天宝. 分离大豆蛋白在乳化肉制品中的应用. 肉类工业, 2004, (2)
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[12] 吉林省长春皓月清真肉业股份有限公司企业标准, 2000
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[14] 郑坚强, 司俊玲. 牛肉香肠的加工工艺. 肉类研究, 2005, 11
[15] Henderson RC, Madsen CD,DarisC,etc.Longitudinal evakyation of bone mineral density in children receiving chemotyerapy.Pediater Hematol Oncal,1998,20(4):322-326
[16] 蒋爱民. 肉制品工艺学. 西安.陕西科学技术出版社, 1996, 4
[17] 葛长荣, 马关虎. 肉与肉制品工艺学. 北京: 中国轻工业出版社, 2002, 2
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[19] 范江平, 卢昭芬, 肖蓉, 等. 骨泥香肠的研制. 食品科技, 2000, 5
[20] 汤荣生. 骨类食品的开发. 肉类工业, 1995, (8)
[21] 杨梅. 骨头的开发与利用. 肉类工业, 1998, (2)
[22] Leuris Rs,Potassium and calcium channels in lymphocycles. Ann Rev Immuunol,1995(13):163
[23] Lands L. Fat,sugara and drugs on the French Riviera.GMHC Treat Issues,1999,13(3):9-11
[24] 庞广昌. 动物骨头的利用研究. 食品科学, 1998, (4)
[25] 杨桂华. 骨粉营养在分的分析. 食品研究与开发, 1997, (4)
[26] 瞿执谦. 吃骨类食品是补钙的有效途径. 肉类工业, 1998, (4)
[27] M.PERUNOVIC, 张荣强. 添加血浆对法兰克福香肠某些技术和感官性能的影响. 肉类工业, 1994, (2)
[28] 丛恕增. 鞍山推出碘锌铁系列香肠. 肉类研究, 1994, (3)
[29] 高翔. 鸡骨泥食品的开发与研究. 畜禽业, 2002, (6)
[30] 牟德华, 李艳, 崔福来. 高膳食纤维儿童食品的研制. 食品工业科技, 1997, (2)
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