预调理李庄白肉标准化加工及保鲜工艺  

The Standardized Processing and Preservation Technology of Prepared Food of Lizhuang Boiled Pork

作　　者：牛欣欣 梁宗余[1] 李明元 陈雪玲[1] 陈惠 张佳敏[3] NIU Xinxin;LIANG Zongyu;LI Mingyuan;CHEN Xueling;CHEN Hui;ZHANG Jiamin(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,YiBin 644000;School of Food and Bioengineering,Xihua University,Chengdu 610039;Key Lab of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,宜宾644000 [2]西华大学食品与生物工程学院,成都610039 [3]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品工业》2023年第4期67-72,共6页The Food Industry

基　　金：四川旅游学院川菜发展研究中心项目(CC21Z14);成都大学肉类加工四川省重点实验室项目(21-R-27);宜宾职业技术学院重点科研项目(22ZRZD-03)。

摘　　要：为探索李庄白肉预调理产品的标准化加工工艺,并延长产品保存期,以新鲜带皮猪后腿肉为试材,在4℃条件下,结合PET+PE复合膜真空包装,采用正交试验,对乳酸链球菌素、ε-聚赖氨酸、丙酸钙和生姜汁四种天然保鲜剂不同添加量下的预调理白肉片保鲜效果进行研究。结果表明:四种天然保鲜剂对预调理白肉片均具有较明显的保鲜作用,能够有效延长预调理白肉的保鲜期;四种天然保鲜剂的最佳添加量配比为0.035%乳酸链球菌素、0.150%丙酸钙、0.030%ε-聚赖氨酸和3.500%生姜汁,按此配比可以将预调理白肉片的保存期由不到3 d延长至8 d。In order to explore the standardized processing technology of the prepared food of Li zhuang Boiled Pork and to extend the storage period of products,the experiment was carried out with Pork No.IV as test material.The products were packed in vacuum with PET+PE composite film and stored at 4℃.The fresh-keeping effect of four kinds of preservatives was studied by orthogonal experiment.The preservation effect of four natural preservatives in different additive volume was studied.The results showed that Nisin,ε-polylysine,calcium propionate and ginger juice had obvious fresh-keeping effect on prepared Lizhuang Boiled Pork,and could effectively prolong the fresh-keeping period of prepared products.The optimal dosage ratio of the four natural preservative was 0.035%for Nisin,0.030%forε-polylysine,0.150%for calcium propionate and 3.500%for ginger juice.The storage life of the pre-prepared Lizhuang Boiled Pork could be extended from less than 3 days to 8 days.

关 键 词：李庄白肉 预调理制品 保鲜工艺 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]