超高压改性加工酱卤猪蹄的工艺研究

发布时间：2018-05-25 17:09

  本文选题：超高压 + 猪蹄　； 参考：《合肥工业大学》2017年硕士论文

【摘要】：酱卤猪蹄是我国典型的传统高温肉制品,以即烹即食为主。酱卤猪蹄富营养、多胶原蛋白,常被视为养颜、抗衰老之美食,加之适口性好和风味独特,深受消费者喜爱。酱卤猪蹄若制成常温保存的即食食品(软罐头),则普遍存在以下问题:(1)皮易烂、筋不熟;(2)筋难从骨上咬断食净;(3)产品的入味效果差内外不均;(4)产品的综合食用品质较差猪蹄的可食用部分主要为胶原蛋白,超高压处理能够改变胶原蛋白物性。所以,本文以猪蹄为研究对象,利用超高压处理技术,使蹄筋、蹄皮达到同步熟而不烂,提高筋骨啃食分离性,且保证产品达到商业无菌。主要研究结果如下:1)超高压处理能使蹄皮与蹄筋同步熟化超高压处理可提高蹄皮的耐煮温度,历经高温仍有良好的咀嚼性;超高压处理能够降低蹄筋的熟化温度,可使蹄筋在较低热强下蒸煮熟化,并呈良好的Q弹性。经300MPa~400 MPa处理10~20 min,当蒸煮条件为117℃~121℃、10 min时,可确保蹄皮与蹄筋被同步蒸煮到熟而不烂的状态。2)超高压处理可促进猪蹄的筋骨分离超高压处理使蹄筋与骨膜的结合强度降低。未经超高压处理的猪蹄,即使用121℃蒸煮10 min,也仍难啃食。大于200 MPa的超高压处理方有促进猪蹄筋骨分离之效,经300MPa~400 MPa处理10~20 min,可是猪蹄的筋骨分离温度由121℃降至117℃。3)超高压处理可改善产品入味效果超高压处理可使的产品入味内外均一。经200MPa~400MPa的压力处理10min~20min,可是的产品入味内外均一。4)超高压协同高温蒸煮可制得色香味俱佳、商业无菌的卤猪蹄当超高压处理条件为300 MPa/15 min,高温蒸煮条件为119℃/18 min时,生产的卤猪蹄色香味俱佳,并确保商业无菌,产品食用品质优良。
[Abstract]:Pork hoof sauce is a typical traditional high-temperature meat product in China, which is mainly cooked and ready-to-eat. Pork hoof rich nutrition, many collagen, is often regarded as beauty, anti-aging food, coupled with good palatability and unique flavor, deeply loved by consumers. If the pork hoof in sauce is made into a ready-to-eat food stored at room temperature (soft canned goods, the following problem is common: 1), the skin is easy to rot. (2) it is difficult to bite off the gluten from the bone. (3) the taste effect of the product is not good. 4) the edible quality of the product is mainly collagen, and the high pressure treatment can change the physical properties of collagen. Therefore, in this paper, the pig hoof as the research object, the use of ultra-high pressure treatment technology, so that hoofs and hoof skin to synchronously mature and not rotten, improve the separation of bone gnawing, and ensure that the product to commercial aseptic. The main results are as follows: (1) Ultra-high pressure treatment can increase the boiling temperature of hoof skin by simultaneous maturation of hoofs and hoof tendons, and still have good chewiness after high temperature, and ultra-high pressure treatment can reduce the ripening temperature of hoof tendons. The hoof can be cooked under low heat and strong strength, and has good Q-elasticity. When treated with 300MPa~400 MPa for 10 ~ 20 min and cooking at 117 鈩，

本文编号：1934004