酶解加工多肽兔肉松工艺  

Optimization of Enzymatic Hydrolysis Rabbit Meat and Formulation and Vacuum Freeze-drying of Rabbit Meat Floss

作　　者：王卫[1] 李翔[1] 张佳敏[1] 刘达玉[1] 张崟[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品科学》2011年第14期333-336,共4页Food Science

基　　金：四川省科技厅青年科技基金项目(09ZQ026-055);成都大学肉类加工四川省重点实验室开放基金项目(2008XJZ112)

摘　　要：目的:研究将现代生物酶解技术与传统肉松加工技术结合,并通过添加富含维生素的胡萝卜等成分,开发集营养、保健、消闲为一体的方便肉松制品。方法:应用单因素比较结合正交试验设计,对兔肉蛋白酶解条件,影响肉粉松感官质量的配方,以及冷冻干燥工艺参数进行实验研究。结果:酶解用木瓜蛋白酶在温度50℃、时间6h、加酶量2%、pH7.0、固液比1:4条件下进行;在兔肉糜中添加4%大豆分离蛋白和50%复合果蔬泥时,兔肉松的质量最好;真空冷冻干燥最优工艺条件确定为装料厚度3mm,预冻温度-25～-30℃、干燥仓压力40Pa、升华温度60℃、解析温度20℃、解析压力40Pa。Rabbit meat was hydrolyzed with papain and the hydrolysate was used to develop nutritional and healthcare floss with the addition of carrot rich in vitamins and other ingredients. In order to maximize hydrolysis degree, the optimization of the hydrolysis conditions of rabbit meat were performed using one-factor-at-a-time combined with orthogonal array design method, and this method was also used to optimize process conditions for the vacuum freeze-drying of rabbit meat floss for achieving maximum comprehensive sensory score. The optimal hydrolysis conditions were found as follows： temperature 50 ℃, hydrolysis lime 6 h, pH 7.0, enzyme dosage 2%, and solid-to-liquid ratio 1：4. Rabbit meat floss formulated with the hydrolysate obtained under the optimal hydrolysis conditions and 4% soybean protein isolate and 50% compound fruit puree showed the best quality. The optimal vacuum freeze-drying conditions were filling thickness of 3 mm, pre-freeze temperature between - 25 and - 30 ℃ ,dry container pressure of 40 Pa, sublimation temperature of 60 ℃, analytical temperature of 20℃, and analytical pressure 40 Pa.

关 键 词：兔肉 酶解 加工工艺 肉松 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]