无辐照无双氧水泡椒凤爪新工艺研究  

Study on novel processing technology of pickled chicken's feet without irradiation and hydrogen peroxide

作　　者：唐春红[1] 欧阳晚秋 蒋祖福 鞠云[1] 陈琳莉[1] 周意文 

机构地区：[1]重庆工商大学环境与资源学院绿色食品研究院,重庆400067

出　　处：《食品工业科技》2017年第16期205-209,共5页Science and Technology of Food Industry

基　　金：重庆市教委科研基金项目(KJZH14211)

摘　　要：本实验研究一种无双氧水、无辐照的泡椒凤爪新工艺。采用单因素实验和正交实验,以菌落总数为指标,确定原料杀菌处理的最优工艺参数:料液比1∶1.5、超声处理时间45 min,处理液中食盐添加量4%、白醋添加量30%。以菌落总数和感官评价为指标,确定了冷却水中白醋的最佳添加量为2%,卤水入味的条件:乳酸添加量2%、天然植物萃取物0.5%。结果表明,采用超声波技术可有效缩短生产工艺的时间,配合自制白醋对生产过程中的每一个环节进行减菌处理,最后用天然植物萃取物对泡椒凤爪进行防腐处理,可得到在常温下贮存6~9个月的真空包装泡椒凤爪成品,保证了泡椒凤爪商品贮藏期的要求,提高了产品安全系数。A novel processing technology of chicken feet was on the condition of no hydrogen peroxide,no irradiation used.Optimum process parameters of raw material-chicken feet-treatment were studied for total bacterial count by single factor test and orthogonal test method.The results revealed that the material liquid ratio 1 ∶ 1.5,the ultrasonic treatment time 45 min,the salt addition amount 4% and the white vinegar addition amount 30% of the treatment fluid. Meanwhile,the most suitable addition of white vinegar and the best anti-corrosion condition during the later stage were investigated for total bacterial count and sensory evaluation.The results showed that the white vinegar addition was 2%,the lactic acid was 2%,natural plant extracts was 0.5%. In summary,ultrasonic treatment may effectively shorten the processing time,in the same time,ultrasonic treatment combined with self-made white vinegar can inhibit bacteria through every processing link so that vacuum packing pickled chicken feet can be preserved for 6-9 months at room temperature and the the safety factor can be improved.

关 键 词：泡椒凤爪 防腐 超声波 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]