鸡胸壳休闲食品加工关键技术的研究
摘要
本课题主要研究了鸡胸壳休闲食品的原料鸡骨泥的高温高压前处理、原料鸡骨泥的酶处理、鸡胸壳休闲食品的加工工艺和干燥几个关键技术,并将微波干燥技术应用于鸡胸壳休闲食品的干燥过程中。通过对一系列的基础性研究,丰富微波技术理论、优化加工工艺、提高产品品质,主要研究结果如下:
1.高温高压蒸煮对原料鸡骨的硬度影响十分显著,随着高温高压条件的强度增加而下降。高温高压蒸煮的时间长短也对原料鸡骨的硬度影响显著,随着高温高压蒸煮的时间的增大而下降,因此选择温度为127℃,压力0.25Mpa的条件下为最佳温度和压力。以蒸煮30min作为最佳的蒸煮时间。
2.木瓜蛋白酶酶解原料鸡骨泥作用效果最佳,选择作为酶解的最适用酶。选择浓度为50%的鸡骨泥、3000U/g的加酶量和酶解时间为5h,获得最佳的风味口感和最大的氨基酸态氮含量、水解度和游离钙含量。酶解温度为60℃和pH=6.5的条件下,鸡骨泥的氨基酸态氮含量、水解度和游离钙含量最大。根据感官评价分析,最佳鸡骨泥粒径为小于80μm获得最高分值。
3.采用正交设计确定鸡胸壳休闲食品的配方比为即10%猪皮胶、0.12%多聚磷酸钠、25%水和2%食盐。最佳的烟熏液的配比为3‰的HL2009烟熏液与2‰的山楂核烟熏液Ⅱ号。液熏后的鸡胸壳休闲食品pH在5.3～5.7之间。选择干燥脱水的熟化方法,可以获得最佳品质的成品和液熏效果。
4.微波干燥的成型临界点为50%的水分含量。鸡胸壳休闲食品的微波干燥模型可用Page方程MR=exp(-ktn)来描述,方程中的k和n受微波功率密度P的影响。经回归拟合得出的方程
MR ? exp( - e ( a - bP - cP 2 ) - t(d - eP -fP2))显著,可用来对功率密度为4-12W/g之间微波干燥过程中鸡胸壳休闲食品含水量的变化进行预测,式中,a=-6.254,b=0.540,c=-0.014,d=0.447,e=-0.009,f=0.001,该方程的R2值为0.986,说明其拟合度好。鸡胸壳休闲食品的热风干燥亦模型可用Page方程MR=exp(-ktn)来描述,方程中的k和n受热风温度T的影响。经回归拟合得出的方程
MR - exp( - e ( a - bP - cP 2 ) - t(d - eP -fP2))显著,可用来对可用来对干燥温度为50-90℃之间热风干燥过程中鸡胸壳休闲食品含水量的变化进行预测,式中,a=-3.897,b=0.013,c=0.003,d=0.104,e=0.004,f=-0.001,该方程的R2值为0.998,说明其拟合度极好。
5.鸡胸壳休闲食品的微波-热风干燥工艺参数为:初始微波干燥功率密度8W/g,干燥至水分含量50%时(干燥时间2min),再换用80℃热风干燥至水分含量20%,总干燥时间197min。前期微波干燥可用Page方程MR=exp(-ktn)来描述,后期热风干燥可用单项扩散模型MR=Aexp(-kt)来描述,数学模型方程为: MR=exp(-0.059t0.439) 0≤t≤2min MR=exp(-0.0302t -5.976) 2≤t≤197min
6.新鲜鸡骨→高温高压蒸煮(127℃,0.25Mp,30min)→粗碎→50%的鸡骨泥溶液→酶解(65℃,pH=6.5,3000U/g木瓜蛋白酶,5h)→搅拌细化→过筛(粒径为小于80μm)→腌制(10%猪皮胶,0.12%多聚磷酸钠,25%水,2%食盐)→液熏(3‰的HL2009烟熏液,2‰的山楂核烟熏液Ⅱ号,5h)→抹片装模板→微波成型(8w/g功率密度,2min)→热风干燥(80℃,195min)→真空包装→高温灭菌(121℃,30min)→常温保藏。
In this paper, chicken born paste was pretreated by high temperature and pressure, chicken born paste was pretreated by enzyme, processing of liquid-smoked chicken trunk skeleton snack food were studied. Microwave drying technology are applied to the enzymolysis of chicken born paste and drying of liquid-smoked chicken trunk skeleton snack food. We have carried on a series of basic researches in this paper to enrich the theory of microwave technology, optimize the craft and improve the quality of the product. The main results of the research are as follows:
1. Effect of high temperature and pressure on chicken born hardness was remarkable. Hardness decreased as increase of high temperature and pressure strength. Effect of high temperature and pressure time on chicken born hardness was also remarkable. Hardness decreased as increase of high temperature and pressure time. So chose the condition of temperature was 127℃and pressure was 0.15Mp as the best condition. Pretreatment time is 30min as the best time.
2. Papain had the best enzymolysis effect, so chose it as the best enzyme. According to orthogonal experiment result, 50% chicken born paste solution, 3000U/g enzyme content enzymolysis for 5h can got the best sensory analysis score, amino nitrogen content, DH value and free calcium content. Enzymolysis temperature is 60℃, pH is 6.5 got the most of amino nitrogen content, DH value and free calcium content. As sensory analysis, 80μm chicken bone paste won the best score.
3. As orthogonal experiment result, the best formula of liquid-smoked chicken trunk skeleton snack food was:10% pigskin colloid, 0.12% gathers sodium phosphate; 25% water, 2% salt; mixing directly 3‰HL2009 colored smoked liquid and 2‰flavored smoked liquid No.Ⅱ. After liquid-smoking, the pH of chicken trunk skeleton snack food in the range of 5.3～5.7. Drying was the best curing way.
4. Microwave drying process of liquid-smoked chicken trunk skeleton snack food can be described as equation: MR=exp(-ktn), this equation can be translated as MR ? exp( ? e ( a ? bP ? cP 2 ) ? t(d ? eP ?fP2)), a=-6.254,b=0.540,c=-0.014,d=0.447,e=-0.009, f=0.001,R2=0.986, this means the model fits the microwave drying process. Hot-air drying process of liquid-smoked chicken trunk skeleton snack food can be described as equation: MR=exp(-ktn), this equation can be translated as MR ? exp( ? e ( a ? bP ? cP 2 ) ? t(d ? eP ?fP2)), a=-3.897,b=0.013,c=0.003,d=0.104,e=0.004,f=-0.001, R2=0.998, this means the model fits the microwave drying process.
5. The drying craft of liquid-smoked chicken trunk skeleton snack food can be describe as: 8W/g microwave power dispose for 2min when its water content decrease to 50%, then exchange to drying by 80℃hot-air for 195min till its water content reach to 20%.The mathematic model of the whole drying process can be described as: MR=exp(-0.059t0.439) 0≤t≤2min MR=exp(-0.0302t -5.976) 2≤t≤197min
6. The optimal processing craft of liquid-smoked chicken trunk skeleton snack food is confirm as: fresh chicken bone→pretreated in 127℃and 0.25Mp for 30min→sketchy grinding→concentration of chicken born paste is 50%→enzymolysis in 65℃,pH=6.5 and 0.02% papain for 5h→carefully grinding→screening out for 80μm granularity→mixed chicken bone and meat to 2:1→pickling in 10% pigskin colloid, 0.12% gathers sodium phosphate; 25% water, 2% salt→liquid-smoking in 3‰of HL2009 colored smoked liquid and 2‰of flavored smoked liquid No.Ⅱfor 5h→taking in template→8W/g microwave power dispose for 2min→exchanging to drying by 80℃hot-air for 195min→vacuum packaging→sterilizing in 121℃for 30 min→preservative in normal temperature.
1.高温高压蒸煮对原料鸡骨的硬度影响十分显著,随着高温高压条件的强度增加而下降。高温高压蒸煮的时间长短也对原料鸡骨的硬度影响显著,随着高温高压蒸煮的时间的增大而下降,因此选择温度为127℃,压力0.25Mpa的条件下为最佳温度和压力。以蒸煮30min作为最佳的蒸煮时间。
2.木瓜蛋白酶酶解原料鸡骨泥作用效果最佳,选择作为酶解的最适用酶。选择浓度为50%的鸡骨泥、3000U/g的加酶量和酶解时间为5h,获得最佳的风味口感和最大的氨基酸态氮含量、水解度和游离钙含量。酶解温度为60℃和pH=6.5的条件下,鸡骨泥的氨基酸态氮含量、水解度和游离钙含量最大。根据感官评价分析,最佳鸡骨泥粒径为小于80μm获得最高分值。
3.采用正交设计确定鸡胸壳休闲食品的配方比为即10%猪皮胶、0.12%多聚磷酸钠、25%水和2%食盐。最佳的烟熏液的配比为3‰的HL2009烟熏液与2‰的山楂核烟熏液Ⅱ号。液熏后的鸡胸壳休闲食品pH在5.3～5.7之间。选择干燥脱水的熟化方法,可以获得最佳品质的成品和液熏效果。
4.微波干燥的成型临界点为50%的水分含量。鸡胸壳休闲食品的微波干燥模型可用Page方程MR=exp(-ktn)来描述,方程中的k和n受微波功率密度P的影响。经回归拟合得出的方程
MR ? exp( - e ( a - bP - cP 2 ) - t(d - eP -fP2))显著,可用来对功率密度为4-12W/g之间微波干燥过程中鸡胸壳休闲食品含水量的变化进行预测,式中,a=-6.254,b=0.540,c=-0.014,d=0.447,e=-0.009,f=0.001,该方程的R2值为0.986,说明其拟合度好。鸡胸壳休闲食品的热风干燥亦模型可用Page方程MR=exp(-ktn)来描述,方程中的k和n受热风温度T的影响。经回归拟合得出的方程
MR - exp( - e ( a - bP - cP 2 ) - t(d - eP -fP2))显著,可用来对可用来对干燥温度为50-90℃之间热风干燥过程中鸡胸壳休闲食品含水量的变化进行预测,式中,a=-3.897,b=0.013,c=0.003,d=0.104,e=0.004,f=-0.001,该方程的R2值为0.998,说明其拟合度极好。
5.鸡胸壳休闲食品的微波-热风干燥工艺参数为:初始微波干燥功率密度8W/g,干燥至水分含量50%时(干燥时间2min),再换用80℃热风干燥至水分含量20%,总干燥时间197min。前期微波干燥可用Page方程MR=exp(-ktn)来描述,后期热风干燥可用单项扩散模型MR=Aexp(-kt)来描述,数学模型方程为: MR=exp(-0.059t0.439) 0≤t≤2min MR=exp(-0.0302t -5.976) 2≤t≤197min
6.新鲜鸡骨→高温高压蒸煮(127℃,0.25Mp,30min)→粗碎→50%的鸡骨泥溶液→酶解(65℃,pH=6.5,3000U/g木瓜蛋白酶,5h)→搅拌细化→过筛(粒径为小于80μm)→腌制(10%猪皮胶,0.12%多聚磷酸钠,25%水,2%食盐)→液熏(3‰的HL2009烟熏液,2‰的山楂核烟熏液Ⅱ号,5h)→抹片装模板→微波成型(8w/g功率密度,2min)→热风干燥(80℃,195min)→真空包装→高温灭菌(121℃,30min)→常温保藏。
In this paper, chicken born paste was pretreated by high temperature and pressure, chicken born paste was pretreated by enzyme, processing of liquid-smoked chicken trunk skeleton snack food were studied. Microwave drying technology are applied to the enzymolysis of chicken born paste and drying of liquid-smoked chicken trunk skeleton snack food. We have carried on a series of basic researches in this paper to enrich the theory of microwave technology, optimize the craft and improve the quality of the product. The main results of the research are as follows:
1. Effect of high temperature and pressure on chicken born hardness was remarkable. Hardness decreased as increase of high temperature and pressure strength. Effect of high temperature and pressure time on chicken born hardness was also remarkable. Hardness decreased as increase of high temperature and pressure time. So chose the condition of temperature was 127℃and pressure was 0.15Mp as the best condition. Pretreatment time is 30min as the best time.
2. Papain had the best enzymolysis effect, so chose it as the best enzyme. According to orthogonal experiment result, 50% chicken born paste solution, 3000U/g enzyme content enzymolysis for 5h can got the best sensory analysis score, amino nitrogen content, DH value and free calcium content. Enzymolysis temperature is 60℃, pH is 6.5 got the most of amino nitrogen content, DH value and free calcium content. As sensory analysis, 80μm chicken bone paste won the best score.
3. As orthogonal experiment result, the best formula of liquid-smoked chicken trunk skeleton snack food was:10% pigskin colloid, 0.12% gathers sodium phosphate; 25% water, 2% salt; mixing directly 3‰HL2009 colored smoked liquid and 2‰flavored smoked liquid No.Ⅱ. After liquid-smoking, the pH of chicken trunk skeleton snack food in the range of 5.3～5.7. Drying was the best curing way.
4. Microwave drying process of liquid-smoked chicken trunk skeleton snack food can be described as equation: MR=exp(-ktn), this equation can be translated as MR ? exp( ? e ( a ? bP ? cP 2 ) ? t(d ? eP ?fP2)), a=-6.254,b=0.540,c=-0.014,d=0.447,e=-0.009, f=0.001,R2=0.986, this means the model fits the microwave drying process. Hot-air drying process of liquid-smoked chicken trunk skeleton snack food can be described as equation: MR=exp(-ktn), this equation can be translated as MR ? exp( ? e ( a ? bP ? cP 2 ) ? t(d ? eP ?fP2)), a=-3.897,b=0.013,c=0.003,d=0.104,e=0.004,f=-0.001, R2=0.998, this means the model fits the microwave drying process.
5. The drying craft of liquid-smoked chicken trunk skeleton snack food can be describe as: 8W/g microwave power dispose for 2min when its water content decrease to 50%, then exchange to drying by 80℃hot-air for 195min till its water content reach to 20%.The mathematic model of the whole drying process can be described as: MR=exp(-0.059t0.439) 0≤t≤2min MR=exp(-0.0302t -5.976) 2≤t≤197min
6. The optimal processing craft of liquid-smoked chicken trunk skeleton snack food is confirm as: fresh chicken bone→pretreated in 127℃and 0.25Mp for 30min→sketchy grinding→concentration of chicken born paste is 50%→enzymolysis in 65℃,pH=6.5 and 0.02% papain for 5h→carefully grinding→screening out for 80μm granularity→mixed chicken bone and meat to 2:1→pickling in 10% pigskin colloid, 0.12% gathers sodium phosphate; 25% water, 2% salt→liquid-smoking in 3‰of HL2009 colored smoked liquid and 2‰of flavored smoked liquid No.Ⅱfor 5h→taking in template→8W/g microwave power dispose for 2min→exchanging to drying by 80℃hot-air for 195min→vacuum packaging→sterilizing in 121℃for 30 min→preservative in normal temperature.
引文
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