原辅材料及加工贮藏工艺对牦牛骨浓缩汤品质影响的研究
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摘要
本文以牦牛骨为原料,主要研究了原辅材料及加工工艺对牦牛骨浓缩汤品质的影响,并对牦牛骨浓缩汤贮藏进行了初步研究,旨在得到牦牛骨浓缩汤新产品开发的良好配方与加工贮藏工艺,为实际生产提供科学依据。
首先,对影响牦牛骨浓缩汤品质的原辅材料进行了研究。通过单因素实验,研究了不同部位牦牛骨对骨汤的感官评价及固形物含量的影响。结果表明,肋骨与脊骨对骨汤感官评价得分和可溶性固形物含量的贡献与腿骨相比都存在显著差异(P＜0.05),显示了腿骨制汤的明显优势。牦牛骨汤配方的L_9(3~4)正交实验研究表明,鸡肉、鸭肉、猪肚的添加量分别控制在60-80g(以500g牦牛骨计)时,可以显著改善牦牛骨汤的色泽、粘稠度、风味等感官质量。在不同骨水比与加醋量的单因素实验研究中发现,牦牛骨汤煮制的骨水比为1/2.5—1/3时,骨汤综合感官评价得分与固形物含量最高;煮制时加醋量为6.0ml,牦牛骨浓缩汤中钙含量可高达325.3mg/100g,显著高于不加醋的浓缩骨汤(30.25mg╱100ml),但食用醋酸添加量超过6.0ml(以500g牦牛骨计)就会影响骨汤的正常风味。
然后,对常压(95-98℃)与高压(121℃)两种煮制工艺、木瓜蛋白酶酶解及常压与真空两种浓缩工艺对牦牛骨汤品质的影响进行了研究。两种煮制工艺理化指标测定结果表明,高压煮制浓缩骨汤的固形物含量、粗蛋白含量、碘价显著高于常压处理(P＜0.05);而其它理化指标,如POV值、TBARS、酸价、氨基酸态氮、蛋白质水解指数、游离氨基酸含量、胶原蛋白含量等,常压煮制均显著高于高压煮制(P＜0.05);常压煮制骨汤中共检测到了15种挥发性成分,而高压处理仅检出了10种,常压煮制工艺特有的五种挥发性成分分别为:2-甲基萘、苯乙醛、月桂酮、十八烷酸和2-甲基-4-庚酮。常压与高压综合感官评价得分分别为23.92与21.06,常压显著优于高压煮制工艺(P＜0.05)。对常压煮制温度的单因素实验表明,骨汤固形物含量随煮制温度上升一直呈增加趋势,当煮制温度达到95℃后固形物含量增加趋于缓慢;而感官评价得分在95-98℃为最高,当煮制温度＞98℃,骨汤的感官评价得分开始逐渐下降。利用木瓜蛋白酶处理煮制后骨汤,结果表明,酶解处理骨汤的氨基酸总含量是原汤的两倍,酶解骨汤蛋白质水解指数(4.64±0.07)%＞原汤(1.97±0.008)%;酶解后骨汤的气味、滋味、可接受性以及综合感官评价得分均高于未酶解骨汤,差异显著(P＜0.05),这说明木瓜蛋白酶能明显促进骨汤蛋白质水解,提高骨汤的感官质量。不同浓缩方法对骨汤品质影响的结果表明,常压浓缩与真空浓缩两种浓缩工艺对牦牛骨汤的综合感官品质影响差异不显著(P＞0.05),但颜色外观差异显著(P＜0.05),真空浓缩骨汤呈乳白色,常压浓缩骨汤为黄褐色。
最后,对牦牛骨浓缩汤成品的灭菌与贮藏条件进行了研究。结果发现,在本实验室条件下,采用100℃沸水浸泡10-15min灭菌效果较好;牦牛骨浓缩汤成品4℃冷藏可保质30天,夏季常温贮藏保质15天;在4℃冷藏条件下,添加BHT和山梨酸钾可将保质期由15天延长至30天。研究表明,使用适量的防腐剂、抗氧化剂,采用适当的灭菌与贮藏方法,能有效延长浓缩骨汤的保质期。
本研究表明,牦牛骨煮制时按1/2.5-1/3骨水比,加入食用醋酸6.0ml,分别以60-80g(以500g牦牛骨计)鸡肉、鸭肉、猪肚为辅料,采用常压煮制工艺100℃煮制30min,然后改用95-98℃煮制6-8小时,骨汤冷却过滤后真空浓缩至原辅材料总量的1/3,最后调配、包装、灭菌得到营养丰富的牦牛骨浓缩汤。
The effects of raw materials and processing on the quality of concentrated soup of yak bone were mainly researched, and the preservation was also studied in this paper. The aim of this study is to improve the processing technology and offer a scientific and practical procedure for the concentrated bone soup.
Firstly, effects of raw materials on the quality of concentrated soup of yak bone were studied. The soup quality of yak bone from different parts were determined by sensory evaluation and the soluble solid content, the results showed that the shank have more advantages in producing bone soup while the rib and chine had less contributions to the sensory quality of bone soup (p<0.05). The formula of bone soup was studied by the single factor and orthogonal experiment; the results indicated that the sensory quality such as color, viscoelasticity and flavor were improved significantly when the quantities of the chicken, duck meat, pig belly were 60-80g respectively. The studies on different proportions of bone and water suggested that the sensory evaluation score and soluble solid content were maximum when the proportion was 1/2.5-1/3. The studies on different quantities of vinegar indicated that the contents of calcium of bone soup with 6.0ml vinegar was 325.3mg/100g, which was higher than bone soup without vinegar, but the ordinary flavor of bone soup will be changed when the quantity of vinegar exceeded 6.0ml.
Secondly, effects of boiling processing of ordinary pressure (95-98℃) and high pressure (121℃) , papain, concentrated processing of ordinary pressure and vacuum were studied. The results of physical and chemical indexes of boiling processing indicated that the soluble solid content, proteide and iodin value in concentraed bone soup by high pressure were higher than ordinary pressure (P<0.05) while the other indexes of ordinary pressure included POV, TBARS, acid value, amino nitrogen, proteolysis index, collagen and free amino acid were higher than high pressure. There were 15 volatility flavors in bone soup by ordinary pressure while the high pressure was only 10. The total sensory evaluation score of boiling processing by the ordinary pressure and high pressure were 23.92 and 21.06, the ordinary pressure was higher than high pressure.The study on boiling temperature by ordinary pressure showed that the soluble solid content was increasing with the temperature raising while the augmentation became slow when temperature got to 95℃. Then, the sensory quality was the best when the temperature was 95-98℃while it began to decline when the temperature exceeded 98℃. The study on the bone soup with papain indicated that the content of free amino acid was the twice of the soup without enzymic degradation. The indexes of the bone soup with enzymic degradation such as smell, taste, acceptability, the proteolysis exponent and total sensory evaluation were higher than the bone soup without enzymic degradation, the difference was notable (p<0.05). It suggested that the papain can promote proteolysis and improve the sensory quality of bone soup. There was no notable difference in synthetic sensory quality between the common concentration and vacuum concentration, but the color of bone soup ofvacuum concentration was milk white, the common concentration was snuff color.
The results of study on sterilization and storage were as follows: The best way ofsterilization of the concentrated bone soup was boiled 10-15min in 100℃water. The concentrated soup was stored at 4℃can keep 30d while the storage of normal temperature can only keep 15d. The shelf life can be prolonged from 15d to 30d by BHT and potassium sorbet under the condition of refrigeration. It was shown in this paper that the shelf life can be prolonged by using the aseptic, antioxidant and adopting appropriate sterilization and storage method.
It was indicated from our study that the proper proportion of bone and water was 1/2.5-1/3, the optimal quantity of vinegar was 6.0ml and the chicken, duck, pig belly was 60-80g (per 500g of yak bone) respectively. Firstly, the bone was boiled 30min by ordinary pressure in 100℃water; then, boiling 6-8h in 95-98℃; next, concentrating to the third of the raw materials by vacuum concentration and preparing, packing and sterilizing the soup. At last, the soup of yak bone full of unique flavor and nutrition was finished.
首先,对影响牦牛骨浓缩汤品质的原辅材料进行了研究。通过单因素实验,研究了不同部位牦牛骨对骨汤的感官评价及固形物含量的影响。结果表明,肋骨与脊骨对骨汤感官评价得分和可溶性固形物含量的贡献与腿骨相比都存在显著差异(P＜0.05),显示了腿骨制汤的明显优势。牦牛骨汤配方的L_9(3~4)正交实验研究表明,鸡肉、鸭肉、猪肚的添加量分别控制在60-80g(以500g牦牛骨计)时,可以显著改善牦牛骨汤的色泽、粘稠度、风味等感官质量。在不同骨水比与加醋量的单因素实验研究中发现,牦牛骨汤煮制的骨水比为1/2.5—1/3时,骨汤综合感官评价得分与固形物含量最高;煮制时加醋量为6.0ml,牦牛骨浓缩汤中钙含量可高达325.3mg/100g,显著高于不加醋的浓缩骨汤(30.25mg╱100ml),但食用醋酸添加量超过6.0ml(以500g牦牛骨计)就会影响骨汤的正常风味。
然后,对常压(95-98℃)与高压(121℃)两种煮制工艺、木瓜蛋白酶酶解及常压与真空两种浓缩工艺对牦牛骨汤品质的影响进行了研究。两种煮制工艺理化指标测定结果表明,高压煮制浓缩骨汤的固形物含量、粗蛋白含量、碘价显著高于常压处理(P＜0.05);而其它理化指标,如POV值、TBARS、酸价、氨基酸态氮、蛋白质水解指数、游离氨基酸含量、胶原蛋白含量等,常压煮制均显著高于高压煮制(P＜0.05);常压煮制骨汤中共检测到了15种挥发性成分,而高压处理仅检出了10种,常压煮制工艺特有的五种挥发性成分分别为:2-甲基萘、苯乙醛、月桂酮、十八烷酸和2-甲基-4-庚酮。常压与高压综合感官评价得分分别为23.92与21.06,常压显著优于高压煮制工艺(P＜0.05)。对常压煮制温度的单因素实验表明,骨汤固形物含量随煮制温度上升一直呈增加趋势,当煮制温度达到95℃后固形物含量增加趋于缓慢;而感官评价得分在95-98℃为最高,当煮制温度＞98℃,骨汤的感官评价得分开始逐渐下降。利用木瓜蛋白酶处理煮制后骨汤,结果表明,酶解处理骨汤的氨基酸总含量是原汤的两倍,酶解骨汤蛋白质水解指数(4.64±0.07)%＞原汤(1.97±0.008)%;酶解后骨汤的气味、滋味、可接受性以及综合感官评价得分均高于未酶解骨汤,差异显著(P＜0.05),这说明木瓜蛋白酶能明显促进骨汤蛋白质水解,提高骨汤的感官质量。不同浓缩方法对骨汤品质影响的结果表明,常压浓缩与真空浓缩两种浓缩工艺对牦牛骨汤的综合感官品质影响差异不显著(P＞0.05),但颜色外观差异显著(P＜0.05),真空浓缩骨汤呈乳白色,常压浓缩骨汤为黄褐色。
最后,对牦牛骨浓缩汤成品的灭菌与贮藏条件进行了研究。结果发现,在本实验室条件下,采用100℃沸水浸泡10-15min灭菌效果较好;牦牛骨浓缩汤成品4℃冷藏可保质30天,夏季常温贮藏保质15天;在4℃冷藏条件下,添加BHT和山梨酸钾可将保质期由15天延长至30天。研究表明,使用适量的防腐剂、抗氧化剂,采用适当的灭菌与贮藏方法,能有效延长浓缩骨汤的保质期。
本研究表明,牦牛骨煮制时按1/2.5-1/3骨水比,加入食用醋酸6.0ml,分别以60-80g(以500g牦牛骨计)鸡肉、鸭肉、猪肚为辅料,采用常压煮制工艺100℃煮制30min,然后改用95-98℃煮制6-8小时,骨汤冷却过滤后真空浓缩至原辅材料总量的1/3,最后调配、包装、灭菌得到营养丰富的牦牛骨浓缩汤。
The effects of raw materials and processing on the quality of concentrated soup of yak bone were mainly researched, and the preservation was also studied in this paper. The aim of this study is to improve the processing technology and offer a scientific and practical procedure for the concentrated bone soup.
Firstly, effects of raw materials on the quality of concentrated soup of yak bone were studied. The soup quality of yak bone from different parts were determined by sensory evaluation and the soluble solid content, the results showed that the shank have more advantages in producing bone soup while the rib and chine had less contributions to the sensory quality of bone soup (p<0.05). The formula of bone soup was studied by the single factor and orthogonal experiment; the results indicated that the sensory quality such as color, viscoelasticity and flavor were improved significantly when the quantities of the chicken, duck meat, pig belly were 60-80g respectively. The studies on different proportions of bone and water suggested that the sensory evaluation score and soluble solid content were maximum when the proportion was 1/2.5-1/3. The studies on different quantities of vinegar indicated that the contents of calcium of bone soup with 6.0ml vinegar was 325.3mg/100g, which was higher than bone soup without vinegar, but the ordinary flavor of bone soup will be changed when the quantity of vinegar exceeded 6.0ml.
Secondly, effects of boiling processing of ordinary pressure (95-98℃) and high pressure (121℃) , papain, concentrated processing of ordinary pressure and vacuum were studied. The results of physical and chemical indexes of boiling processing indicated that the soluble solid content, proteide and iodin value in concentraed bone soup by high pressure were higher than ordinary pressure (P<0.05) while the other indexes of ordinary pressure included POV, TBARS, acid value, amino nitrogen, proteolysis index, collagen and free amino acid were higher than high pressure. There were 15 volatility flavors in bone soup by ordinary pressure while the high pressure was only 10. The total sensory evaluation score of boiling processing by the ordinary pressure and high pressure were 23.92 and 21.06, the ordinary pressure was higher than high pressure.The study on boiling temperature by ordinary pressure showed that the soluble solid content was increasing with the temperature raising while the augmentation became slow when temperature got to 95℃. Then, the sensory quality was the best when the temperature was 95-98℃while it began to decline when the temperature exceeded 98℃. The study on the bone soup with papain indicated that the content of free amino acid was the twice of the soup without enzymic degradation. The indexes of the bone soup with enzymic degradation such as smell, taste, acceptability, the proteolysis exponent and total sensory evaluation were higher than the bone soup without enzymic degradation, the difference was notable (p<0.05). It suggested that the papain can promote proteolysis and improve the sensory quality of bone soup. There was no notable difference in synthetic sensory quality between the common concentration and vacuum concentration, but the color of bone soup ofvacuum concentration was milk white, the common concentration was snuff color.
The results of study on sterilization and storage were as follows: The best way ofsterilization of the concentrated bone soup was boiled 10-15min in 100℃water. The concentrated soup was stored at 4℃can keep 30d while the storage of normal temperature can only keep 15d. The shelf life can be prolonged from 15d to 30d by BHT and potassium sorbet under the condition of refrigeration. It was shown in this paper that the shelf life can be prolonged by using the aseptic, antioxidant and adopting appropriate sterilization and storage method.
It was indicated from our study that the proper proportion of bone and water was 1/2.5-1/3, the optimal quantity of vinegar was 6.0ml and the chicken, duck, pig belly was 60-80g (per 500g of yak bone) respectively. Firstly, the bone was boiled 30min by ordinary pressure in 100℃water; then, boiling 6-8h in 95-98℃; next, concentrating to the third of the raw materials by vacuum concentration and preparing, packing and sterilizing the soup. At last, the soup of yak bone full of unique flavor and nutrition was finished.
引文
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