蟹黄调味酱加工工艺及其微生物污染分析  

The processing technology and microbial contamination analysis of crab roe sauce

作　　者：叶韬 陈志娜 刘瑞 张佩佩 王云 王顺昌 陆剑锋[3,4,5] YE Tao;CHEN Zhina;LIU Rui;ZHANG Peipei;WANG Yun;WANG Shunchang;LU Jianfeng(School of Bioengineering,Huainan Normal University,Huainan 232038,China;Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes,Huainan 232038,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei 230009,China)

机构地区：[1]淮南师范学院生物工程学院,安徽淮南232038 [2]资源与环境生物技术安徽普通高校重点实验室,安徽淮南232038 [3]合肥工业大学食品与生物工程学院,安徽合肥230009 [4]安徽省农产品精深加工重点实验室,安徽合肥230009 [5]农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品与发酵工业》2020年第5期152-159,共8页Food and Fermentation Industries

基　　金：国家虾蟹产业技术体系专项资金(CARS-48);安徽省水产产业技术体系项目(AHCYJSTX-08);淮南师范学院校级科研项目(2019XJZD03);安徽省大学生创新创业训练计划项目(201810381088);国家级大学生创新创业训练计划项目(201910381035)。

摘　　要：以蟹黄、蟹肉、鸭蛋黄和棕榈油为主要原料,开发中华绒螯蟹蟹黄调味酱。首先确立了蟹黄酱加工的基本工艺流程,然后通过单因素和正交实验优化了酱的配方,最后,分析了蟹黄酱加工的主要原料、半成品及关键加工设备的菌落总数,以评估工艺流程的微生物污染情况。蟹黄调味酱的主要工艺为原料解冻(4℃,12 h)、混合搅拌(3500 r/min,2 min)、蒸煮(100℃,10 min)、炒酱(120℃,10 min)、灌装、排气(95℃,5 min)和杀菌(95℃,20 min),优化得到的配方为:以冷冻蟹黄质量为100%计,咸蛋黄50%,白砂糖1.5%,食盐3.5%,棕榈油125%、蟹肉15%、白胡椒粉0.5%、生姜粉0.25%、食醋10%、料酒8%、味精0.6%、琥珀酸二钠0.3%。该条件下产品色泽金黄,组织状态均匀,香气浓郁协调,滋味醇厚鲜美。加工过程菌落总数检测表明,原料在混合、蒸煮、炒制、灌装、杀菌过程中的菌落总数分别为(5.60±0.10)、(3.01±0.02)、小于1.0、(2.28±0.18)、小于1.0 lg(CFU/g)。使用该工艺可制备得到蟹黄调味酱,原料本身、混合搅拌以及灌装是污染微生物的主要环节,炒酱和杀菌是控制微生物的关键工序。Crab yolk,crab meat,duck egg yolk and palm oil were used as the main raw materials to prepare crab roe sauce to enrich the variety of processed Chinese mitten crab(Eriocheir sinensis)products.The basic process of the sauce was established.The formulation of the sauce was optimized by single factor and orthogonal experiment using sensory score as index.Total bacterial count(TBC)of the main raw materials,semi-finished products and the key equipment were detected to evaluate the hygienic safety of this process.The main process included thawing(at 4℃for 12 h),mixing(3500 r/min,2 min),cooking(100℃,10 min),frying(120℃,10 min),filling,venting(95℃,5 min)and pasteurization(95℃,20 min).The optimized ingredient was as follow:salted duck egg yolk(50%),sugar(1.5%),salt(3.5%),palm oil(125%),crab meat(15%),white pepper powder(0.5%),ginger powder(0.25%),vinegar(10%),cooking wine(8%),monosodium glutamate(0.6%)and disodium succinate(0.3%).The amounts of the ingredients were based on the weight percentage of frozen crab yolk(100%).The obtained crab roe sauce showed golden color,uniform tissue state,rich and harmonious aroma,and delicious taste.The results of microbiological examination showed that the TBC in semi-finished products after the mixing,cooking,frying,filling and sterilizing process were(5.60±0.10)lg(CFU/g),(3.01±0.02)lg(CFU/g),less than 1 lg(CFU/g),(2.28±0.18)lg(CFU/g)and less than 1 lg(CFU/g),respectively.The above process could be used to prepare crab roe sauce.The raw materials,mixing and filling process were the main source of contaminating microorganisms,while the frying and sterilization were the key process to control the contamination of the microorganisms.

关 键 词：中华绒螯蟹 蟹黄酱 菌落总数 质量控制 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]