猪耳发酵西式火腿的加工及其影响因素的研究

【作者】 叶劲松；

【导师】 李洪军；

【作者基本信息】 西南农业大学 ， 农产品贮藏与加工， 2002， 硕士

【摘要】 本实验以猪耳为原料经乳酸菌发酵加工西式火腿，探讨了发酵猪耳西式火腿的加工工艺以及加工过程中各因素对产品理化特性和感官品质的影响。旨在为火腿制品的开发提供一定的实验依据；为猪耳的利用拓展一条新的途径。结果表明： 1、碱性胶凝剂对魔芋精粉溶液的凝固有很大影响。以加入量为0.2％碳酸钠的效果最好。 2、魔芋凝胶的加入对猪耳火腿的物性指标有明显的影响。加入占猪耳原料83.3％魔芋凝胶既能降低产品的成本和热量，提高膳食纤维的含量，又能改善产品的物性指标，使制品获得较理想的感官性能。 3、碱性魔芋精粉溶液的加入对产品质量有明显影响。碱性魔芋精粉溶液在加热之前呈假性凝固态，将它与原料肉及其他辅料混合后加热。在加热过程中碱性魔芋凝胶溶液将逐渐凝固成不可逆的凝胶状，这样不但可以进一步增加魔芋凝胶的含量，提高出品率，还有利于提高产品的粘接性，并减少高温下呈液态的明胶—海藻酸钠复合剂的流失。其加入量以占猪耳原料25.7％为宜。 4、明胶—海藻酸钠复合剂的加入对猪耳火腿的物性指标有明显影响。明胶—海藻酸钠按8：1的比例，总添加量为猪耳原料的16.5％时，可使产品获得较理想的感官性能。 5、发酵时菌种配比、接种量和发酵时间的不同，在发酵的最初6h内对发酵速度有明显影响，而在6h后则趋于平衡且速度逐渐减慢。 6、当保加利亚乳杆菌和植物乳杆菌按1：1比例组合，总接种量为15％(菌种培养液体积：浸泡液体积×100)，发酵24h时，产品可获得较为理想的pH值、酸度和感官评分。 7、发酵对产品的物性和出品率没有明显影响。更多还原

【Abstract】 This thesis is a research on the physics property and the sense quality of the fermented pig’s ears sandwich ham, with the purpose of providing some experimental basis for the development of the sandwich ham and developing a new way for the use of pig’s ears. The results indicated:1. Basic jelling agent had high effect on the solidifying of the solution of konjaku flour. Na2CC>3 with the concentration of 0.2% was the best selection.2. Adding the konjak (Amorphophallus rivieri) gel dearly affected the physics indexes of the pig’s ears sandwich ham. When konjak gel was added in the pig’s ear ham with the conentration of 83.3%, the appearance and the stability of the product was the best.3. Adding the basic konjak flour solution had obvious effect on the quality of the product Before heating, basic konjak flour solution was pseu-solidifying state. While heated, basic konjak flour solution will solidify as inconvertible gel, which not only could further increase the content of konjak gel and production yield, but also could be beneficial to increase the adhesiveness of products and decrease the loss of the complex chemicals of gelatin and sodium alginate, which was liquid at high temperature. The best rate of the basic konjak flour solution was 25.5%.4. The application of the complex chemicals of gelatin and sodium alginate obviously affected the physics indexes of pig’s ears sandwich ham. When gelatin I sodium alginate was 811, and account of influx was 16.5%, the more satisfactory sense property would be obtained.5. The difference of pure culture of fermentation, pitching rate and the time of fermentation evidently affected the rate of fermentation in it’s initial 6 hours. Afterwards, the effect would incline to disapear, and the fermentation would be slower and slower.6. While inoculating, when Lactobacillus bulgaricus ’. Lactobacillus plantarum was 11, and the total pitching rate was 15%, the time of fermentation was 24h, the products could obtain more satisfactory pH value, acid degree and flavor.7. The fermentation had no obvious effect on the production yield and the physics indexes of the product.更多还原