基于猪后腿肉的绿色减菌方法组合与配方优化  

Combination and optimization of green bacteria reduction methods in pork hind leg muscle

作　　者：白晶 朱秋劲 黄小艳[1,2] 陈秀莉 李仲佰 杨睿颖 陈玉芹 BAI Jing;ZHU Qiujin;HUANG Xiaoyan;CHEN Xiuli;LI Zhongbai;YANG Ruiying;CHEN Yuqin(School of Liquor&Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China;Panzhou Agricultural Bureau,Guizhou 561601,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室(贵州大学),贵州贵阳550025 [3]盘州市农业农村局,贵州盘州561601

出　　处：《食品与发酵工业》2021年第19期201-207,共7页Food and Fermentation Industries

基　　金：贵州省科技计划项目(黔科合支撑[2019]2374号);贵州省生态特色肉制品科技创新人才团队(黔科合平台人才[2020]5004);朱秋劲-百层次创新型人才项目(黔科合平台人才[2016]5662)。

摘　　要：为确保肉制品品质,弱化其与原料肉卫生学指标中初始菌数的正相关联度,在保障新鲜肉理化学品质的前提下,采用有效地针对初始菌数的减菌化,从而避免造成经济损失的技术研究具有重要意义。以传统粮食酒减菌方法为基础,结合现代绿色减菌方法,采用响应曲面法优化减菌工艺。结果表明,乳酸体积分数、酒精复合溶液与甘油制成复配减菌溶液对抑菌率的影响显著(P<0.01)。优化后的减菌工艺条件为:常温、紫外照射时长30 min,体积分数为75%的复配减菌溶液使用量2 mL/100 g,体积分数为2%的乳酸溶液使用量5 mL/100 g,此时减菌率达到94.82%,与理论值的相对误差为3.35%。该工艺对实际生产加工具有指导作用和现实应用价值,为食品企业和社会有效提高经济效益提供参考。To weaken the positive correlation between the quality of meat products and the initial bacterial count of raw meat,it is of great significance to effectively reduce the initial bacteria with minimum effect on sensorial properties of meat products.This study combined the modern green bacteria reduction method with Baijiu(Chinese liquor).The results showed that the concentration of lactic acid,ethanol and Baogu wine,edible alcohol and food grade glycerin(EG)had significant effects on the antibacterial rate.The optimal conditions of bacteria reduction as follows:under normal temperature,30 min of ultraviolet irradiation,2 mL/100 g of EG(75%)and 5 mL/100 g of lactic acid(2%)applied on meat.The antibacterial rate reached 94.82%with the relative error of 3.35%to the theoretical value.This process plays a guiding role and practical potential for application,and provides a reference for food industry to effectively improve economic benefits.

关 键 词：绿色减菌工艺 白酒 乳酸 响应面优化 减菌率 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]