CN107372771A - 一种咸味鸡爪的保藏方法 - Google Patents
一种咸味鸡爪的保藏方法 Download PDFInfo
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- CN107372771A CN107372771A CN201710637268.XA CN201710637268A CN107372771A CN 107372771 A CN107372771 A CN 107372771A CN 201710637268 A CN201710637268 A CN 201710637268A CN 107372771 A CN107372771 A CN 107372771A
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- Prior art keywords
- chicken feet
- preserving
- saline taste
- taste chicken
- liquid
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Classifications
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- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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- Mycology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Botany (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明属于食品加工领域,具体涉及一种咸味鸡爪的保藏方法。本发明在辐照杀菌前,先将鸡爪浸泡在腌渍液中,腌渍液中各物质相互作用不仅能减少鸡爪在腌渍过程中亚硝酸盐的产生,而且腌渍液浸入鸡爪内部,能防止辐照过程中鸡爪脂肪氧化。腌渍后,鸡爪跟保存液一同进行真空包装,保存液不仅能进一步防止辐照过程中脂肪的氧化,而且保存液中还含有多种功能成分,能够延长咸味鸡爪的保藏期;此外,常食用该鸡爪还能有效缓解视疲劳。
Description
技术领域
本发明属于食品加工领域,具体涉及一种咸味鸡爪的保藏方法。
背景技术
鸡爪的营养价值颇高,含有丰富的钙质及胶原蛋白,多吃不但能软化血管,同时具有美容功效。在目前的咸味鸡爪食品的制作工艺中,采用热杀菌或添加食品防腐剂的方法对咸味鸡爪进行保藏,但前者易使凤爪变得软烂,口感及风味变差,且包装袋皱缩,影响外观;后者因为使用过量的防腐剂,或国家标准不允许使用的防腐剂而成为食品安全报道的焦点。
食品辐照保藏就是利用电离辐射的办法延长食品保藏时间,保障食品质量的一项物理保藏技术。食品辐射保藏的研究,国际上一直有两种发展方向,即高剂量辐射和中、低剂量辐射。(1)高剂量辐射:以美国为主的一些国家发展高剂量辐照研究,进行牛肉、鸡肉的辐射灭菌。这是为了军事目的的需要,投入了大量的资金(高达上千万美元),特别着重于卫生安全性方面。高剂量辐照耗资大,没有多大实用价值。(2)中低剂量辐射:以发展中国家为主进行中低剂量辐照的研究,由于所用的辐射剂量低,成本也较低,适于大量推广,而且杀虫、保鲜也正是发展中国家食品保藏中迫切需要解决的问题,容易为广大消费者接受从食品辐射保藏的研究发展总趋势看,中低剂量辐照是食品辐照技术发展的一个主要方向,例如,辐照保藏鸡肉,原来美国研究的是用5万Gy左右进行处理,而在1986年10月,美国农业部已将鸡肉(包括牛肉、猪肉)保鲜的辐照剂量改为3kGy,经过这样剂量辐照处理的鲜肉不用冷冻,在5℃左右不打开包装可以保存2~3个星期。
中国专利申请(CN105614468A)公开了一种泡椒凤爪的新型加工工艺,通过研究质量安全控制手段,及配套技术研究,优化辐照加工工艺,对选料,辐照过程中的辐照剂量、时间、辐照箱的运动方式进行严格的全自动化控制,提高了加工效率和放射源的利用率,降低了经济成本,降低了防腐剂的使用量,明显降低了产品的微生物含量,解决了厌氧菌导致的产品产气胀袋的现象,产品质量得到了提高。
但也有研究表明,肉类和禽类制品经过辐照后,脂肪中过氧化物含量会明显增加,辐照后类脂和蛋白质等物质会产生典型的“辐照味”。这些问题均在一定程度上影响了辐照食品的感官品质和消费者的接受程度。
发明内容
为解决上述问题,本发明提供了一种咸味鸡爪的保藏方法。本发明在辐照杀菌前,先将鸡爪浸泡在腌渍液中,腌渍液中各物质相互作用不仅能减少鸡爪在腌渍过程中亚硝酸盐的产生,而且腌渍液浸入鸡爪内部,能防止辐照过程中鸡爪脂肪氧化。腌渍后,鸡爪跟保存液一同进行真空包装,保存液不仅能进一步防止辐照过程中脂肪的氧化,而且保存液中还含有多种功能成分,能够延长咸味鸡爪的保藏期;此外,常食用该鸡爪还能有效缓解视疲劳。
本发明通过以下技术方案实现:
一种咸味鸡爪的保藏方法,包括以下步骤:
S1.将水煮后的鸡爪浸润于温度为15~20℃的腌渍液中8~12h;所述腌渍液由维生素C磷酸酯镁,亚麻油,罗勒叶,花椒,姜片,蒜汁,碱性氨基酸,陈皮、氯化钠和无菌水组成;
S2.将浸泡好的咸味鸡爪取出,在温度10~15℃条件下,装入食品包装袋中,加入5~10mL保存液后进行真空包装;
S3.将包装好的咸味鸡爪置于辐照射线下,进行辐照灭菌处理,辐照剂量为8~10kGy;
S4.辐照结束后,将咸味鸡爪于4~8℃下进行保藏。
优选地,所述腌渍液中各物质含量如下:维生素C磷酸酯镁0.02~0.06g/L,亚麻油5~15%v/v,罗勒叶3~5g/L,花椒3~5g/L,姜片2~4g/L,蒜汁4~8g/L,碱性氨基酸0.2~0.5g/L,陈皮5~7g/L,氯化钠5~10g/L和无菌水25~40%v/v。
优选地,所述步骤S1腌渍液中各物质含量如下:维生素C磷酸酯镁0.04g/L,亚麻油7.5%v/v,罗勒叶4.2g/L,花椒3.5g/L,姜片3.5g/L,蒜汁6.0g/L,碱性氨基酸0.3g/L,陈皮6.5g/L,氯化钠8g/L和无菌水30%v/v。
优选地,所述腌渍液中碱性氨基酸由精氨酸和组氨酸按重量比3:2组成。
优选地,所述步骤S2保存液由以下物质及其含量组成:番茄汁30~40%v/v,胡萝卜汁40~50%v/v,葡萄籽提取物6~8g/L,越桔提取物4~6g/L,百里香粉0.3~0.5g/L,甲基橙皮苷0.75~2.5mg/L和葡萄糖5~8g/L。
优选地,所述步骤S2保存液由以下物质及其含量组成:番茄汁40%v/v,胡萝卜汁45%v/v,葡萄籽提取物7.5g/L,越桔提取物5g/L,百里香粉0.4g/L,甲基橙皮苷1.5mg/L和葡萄糖6g/L。
优选地,所述步骤S2保存液中越桔提取物的制备方法,分为以下步骤:
I.按重量份称取越桔30~45份,越桔叶15~20份清洗后干燥至含水量为3~5%;
II.将步骤I干燥后的原料,进行超微粉碎,粉碎至300~500目,得到超细粉体;
III.将步骤II得到的超细粉体加入pH值为5~5.5的磷酸缓冲液中,并加入2000U/g纤维素酶,搅拌溶解,35~45℃水浴2~3h;水浴结束后超声提取15~20min,得溶液A;
IV.向溶液A中等体积加入无水乙醇,超声处理15~20min后,浓缩干燥即得。
优选地,所述步骤S2所用食品包装袋为铝箔包装袋。
优选地,所述步骤S3中辐照剂量为5.5kGy。
辐照肉类食品会加速其中的脂肪氧化,产生氧化、脱羧、氢化、脱氢等作用,这些变化对肉类的风味和脂肪的稳定性有较大影响,也是造成辐照异味的重要原因之一。辐照诱导脂肪氧化的过程遵循自由基反应机理。抗氧化剂可有效阻遏自由基反应,从而有效减少肉中辐照过程中发生的依赖自由基的化学反应,抑制脂肪的氧化。现有技术中,往往采用成分单一的抗氧化剂。而大量食用这些抗氧化剂可能会对人体造成负面影响。
本发明选用的腌渍液中含有维生素C磷酸酯镁,其既具有维生素C所有功效,又克服了维生素C怕光、热及金属离子等,易被氧化的缺点。本发明腌渍液中还含有特定配比的碱性氨基酸:精氨酸和组氨酸,此外还含有姜片和蒜汁,以上成分均能有效阻碍亚硝酸盐的生成,并且腌渍液中抗氧化物质含量丰富,鸡爪在其浸润完全后,有助于防止辐照过程中脂肪氧化。
本发明保存液中含有越桔提取物、葡萄籽提取物,二者复合与其它成分共同作用,能够减少鸡爪进行辐照处理时发生的脂肪氧化,并能大大延长保质期;此外,腌渍液和保存液中含有多种有效保护视力的功能性成分,具有效缓解视疲劳的功效。
与现有技术相比,本发明具有以下技术优势:
(1)利用本发明保藏方法得到的咸味鸡爪不仅具有良好的风味,同时有效降低了亚硝酸盐的含量,从而保证了咸味鸡爪的食用安全性;
(2)本发明能够延长咸味鸡爪的保质期,并且还具有效缓解视疲劳的功效,能满足当前上班族、学生族等长时间用眼人群的需要。
具体实施方式
下面将结合实施例进一步的详细说明本发明。需要指出的是,以下说明仅仅是对本发明要求保护的技术方案的举例说明,并非对这些技术方案的任何限制。本发明的保护范围以所附权利要求书记载的内容为准。
葡萄籽提取物购于湖北银星化工制品有限公司;百里香粉购于山东乐畅调味品有限公司,甲基橙皮苷购于西安百川生物科技有限公司。
实施例1一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,包括以下步骤:
S1.将水煮后的鸡爪浸润于温度为15℃的腌渍液中10h;所述腌渍液中各物质含量如下:维生素C磷酸酯镁0.04g/L,亚麻油7.5%v/v,罗勒叶4.2g/L,花椒3.5g/L,姜片3.5g/L,蒜汁6.0g/L,碱性氨基酸0.3g/L,陈皮6.5g/L,氯化钠8g/L和无菌水30%v/v;所述碱性氨基酸由精氨酸和组氨酸按重量比3:2组成;
S2.将浸泡好的咸味鸡爪取出,在温度15℃条件下,装入食品级铝箔包装袋中,加入8mL保存液后进行真空包装;所述保存液由以下物质及其含量组成:番茄汁40%v/v,胡萝卜汁45%v/v,葡萄籽提取物7.5g/L,越桔提取物5g/L,百里香粉0.4g/L,甲基橙皮苷1.5mg/L和葡萄糖6g/L;
S3.将包装好的咸味鸡爪置于辐照射线下,进行辐照灭菌处理,辐照剂量为5.5kGy;辐照源为60Co-γ射线;
S4.辐照结束后,将咸味鸡爪于4℃下进行保藏。
实施例2一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,包括以下步骤:
S1.将水煮后的鸡爪浸润于温度为15℃的腌渍液中8h;所述腌渍液中各物质含量如下:维生素C磷酸酯镁0.02g/L,亚麻油5%v/v,罗勒叶3g/L,花椒3g/L,姜片2g/L,蒜汁4g/L,碱性氨基酸0.2g/L,陈皮5g/L,氯化钠5g/L和无菌水25%v/v;碱性氨基酸由精氨酸和组氨酸按重量比3:2组成;
S2.将浸泡好的咸味鸡爪取出,在温度10℃条件下,装入食品级铝箔包装袋中,加入10mL保存液后进行真空包装;所述保存液由以下物质及其含量组成:番茄汁40%v/v,胡萝卜汁50%v/v,葡萄籽提取物8g/L,越桔提取物6g/L,百里香粉0.5g/L,甲基橙皮苷2.5mg/L和葡萄糖8g/L;
S3.将包装好的咸味鸡爪置于辐照射线下,进行辐照灭菌处理,辐照剂量为7kGy;所述步骤S3中辐照源为60Co-γ射线;
S4.辐照结束后,将咸味鸡爪于4℃下进行保藏。
实施例3一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,包括以下步骤:
S1.将水煮后的鸡爪浸润于温度为15℃的腌渍液中12h;所述腌渍液中各物质含量如下:维生素C磷酸酯0.06g/L,亚麻油15%v/v,罗勒叶5g/L,花椒5g/L,姜片4g/L,蒜汁8g/L,碱性氨基酸0.5g/L,陈皮7g/L,氯化钠10g/L和无菌水40%v/v;碱性氨基酸由精氨酸和组氨酸按重量比3:2组成;
S2.将浸泡好的咸味鸡爪取出,在温度10℃条件下,装入食品级铝箔包装袋中,加入5mL保存液后进行真空包装;所述保存液由以下物质及其含量组成:番茄汁30%v/v,胡萝卜汁40%v/v,葡萄籽提取物6g/L,越桔提取物4g/L,百里香粉0.3g/L,甲基橙皮苷0.75mg/L和葡萄糖5g/L;
S3.将包装好的咸味鸡爪置于辐照射线下,进行辐照灭菌处理,辐照剂量为4kGy;所述步骤S3中辐照源为60Co-γ射线;
S4.辐照结束后,将咸味鸡爪于8℃下进行保藏。
实施例4越桔提取物的制备方法
所述越桔提取物的制备方法,分为以下步骤:
I.按重量份称取越桔45份,越桔叶15份清洗后干燥至含水量为3%;
II.将步骤I干燥后的原料,进行超微粉碎,粉碎至300目,得到超细粉体;
III.将步骤II得到的超细粉体加入pH值为5.2的磷酸缓冲液中,并加入2000U/g纤维素酶,搅拌溶解,45℃水浴3h;水浴结束后超声提取20min,得溶液A;
IV.向溶液A中等体积加入无水乙醇,超声处理20min后,浓缩干燥即得。
对比例1一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,与实施例1的区别在于所述腌渍液中用维生素C替换维生素C磷酸酯镁,其它步骤均与实施例1类似。
对比例2一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,与实施例1的区别在于所述保存液中不含越桔提取物,葡萄籽提取物含量增加10g/L,其它步骤均与实施例1类似。
对比例3一种咸味鸡爪的保藏方法
所述咸味鸡爪的保藏方法,与实施例1的区别在于所用保存液为0.02%维生素C和0.06%维生素E溶液混合液,其它步骤均与实施例1类似。
试验例1辐照不均匀度的测定
首先在利用实施例1~3方法对泡椒凤爪进行辐照处理之前,先进行辐照剂量分布实验,分别测出最小吸收剂量Dmin和最大吸收剂量Dmax,计算不均匀度即:U=Dmax/Dmin;测得的实施例1~3的不均匀度如下表1所示:
表1不同组不均匀度的测定
组别 | Dmin(kGy) | Dmax(kGy) | 不均匀度 |
实施例1 | 4.4 | 5.7 | 1.29 |
实施例2 | 4.7 | 6.2 | 1.31 |
实施例3 | 3.2 | 4.3 | 1.33 |
由表1可知,实施例1~3辐照最小吸收剂量均超过了灭菌剂量,最大剂量均没超过最大可接受剂量,不均匀度在1.29~1.33之间(<2),因此本发明实施例1~3辐照处理可以用于泡椒凤爪的灭菌保藏。
试验例2咸味鸡爪中亚硝酸盐含量的测定
按实施例1~3及对比例1~3咸味鸡爪的保藏方法在分别腌渍结束后、保存20天后,按国家标准GB5009.33规定的检测方法进行亚硝酸盐含量测定,具体结果如表2所示。
表2残留亚硝酸盐含量的测定
由表2可知,本发明实施例1~3保藏方法在咸味鸡爪腌渍过程中和保藏过程中均能有效抑制亚硝酸盐的生成,且均高于对比例1~3,说明本发明保藏方法能有效抑制亚硝酸盐的生成,从而确保本发明咸味鸡爪食用的安全性。
试验例3不同保藏方法的保藏效果
按实施例1~3及对比例方法进行保藏后,分别在0、10、20、30天测定其微生物含量。检测方法按国家标准GB/4789.2-2010《食品卫生检测方法(微生物学部分)》进行,结果如表3所示。
表3不同保藏方法的保藏效果
由表3可知,按实施例1-3保藏方法进行保藏的咸味鸡爪在30天时,菌落总数均不超过1000cfu/g,均未超标。对比例2组保藏30天后,菌落总数已超标,由此证明越桔提取物与本发明溶液中其它成分相互作用能够发挥良好的抑菌效果。对比例3组保藏30天后,菌落总数已达1280cfu/g,由此可知,本发明保藏方法与常规辐照杀菌处理相比,能够大大延长咸味鸡爪的保藏日期。
试验例4辐照后咸味鸡爪过氧化值的影响
按实施例1~3及对比例1~3保藏方法得到的咸味鸡爪进行过氧化值测定,测定方法按照GB/T 5538-2005方法测定,测定结果如表4所示。
表4不同保藏方法处理后所得咸味鸡爪的过氧化值
保藏方法 | 过氧化值(POV) |
实施例1 | 1.64±0.06 |
实施例2 | 1.82±0.12 |
实施例3 | 1.73±0.28 |
对比例1 | 2.63±0.14 |
对比例2 | 4.24±0.26 |
对比例3 | 3.52±0.32 |
由表4可知,按实施例1-3保藏方法得到的咸味鸡爪的过氧化值均低于对比例2、对比例3,说明本发明保藏方法能够有效降低辐照杀菌造成的脂肪氧化反应。与对比例1相比,本发明实施例1组过氧化值降低了37.6%。与对比例2相比,本发明实施例1组过氧化值降低了61.3%,由此可知,越桔提取物与本发明保存液中各成分协同作用显著。与对比例3相比,本发明实施例1组过氧化值降低了53.4%,说明本发明保藏方法与现有技术利用一种或几种抗氧化剂复配来降低抗氧化效果更为显著。
试验例5感官评定
对按实施例1~3及对比例1~3保藏方法处理的咸味鸡爪的质地及滋味等感官指标进行评定。根据国家标准GB/T15549-1995对感官评价员进行筛选和培训。感官鉴评员由身体健康,视觉、嗅觉、味觉以及触觉等感官***正常,且面对所评价的食品没有禁忌的人担任。
感官评价在感官评价主持人的指导下进行。感官评价员共9人,在9个相互独立的小室进行评价,小室内所用的样品处理和编号、试验用具等完全一致,样品按照规定用3位数的随机数字编号。评价进行前由感官评价主持人讲解评分原则和评价程序。鉴评人员分别进入评价小室后保持安静,首先观察样品包装与结构的完整性及样品色泽,再打开包装闻气味、品尝,最后按表5中制定的标准进行评分,评分精确到小数点后1位,并记录到评分表上。
表5咸味鸡爪感官分析指标表
辐照处理后的咸味鸡爪的质地及滋味分析如表6所:
表6辐照后咸味鸡爪的质地及滋味得分分析
保藏方法 | 得分 |
实施例1 | 4.8±1.06 |
实施例2 | 4.5±1.09 |
实施例3 | 4.6±1.00 |
对比例1 | 3.5±0.67 |
对比例2 | 3.2±0.95 |
对比例3 | 3.0±1.20 |
由表6可知,按实施例1~3保藏方法得到咸味鸡爪的质地及滋味均高于对比例。实施例1与对比例3相比得分高,说明本发明保藏方法中用的腌渍液和保存液在防止辐照过程中脂肪氧化,不仅能防止“辐照味”的产生,延长咸味鸡爪保藏期,而且还能提高咸味鸡爪的感官品质。
试验例6本发明咸味鸡爪对改善视疲劳的实验研究
1.实验对象
按自愿原则选择年龄为17~23岁,视力易疲劳的受试者60名,挑选时排除下列受试者:患有感染性、外伤性眼部疾患;患有角膜、晶体、玻璃体、眼底病变患者;患有心血管、脑血管、肝、肾、造血***等疾病者;短期内服用与受试功能有关的药物、保健品或使用其他治疗方法未能终止者;不符合纳入标准,未按规定食用受试物者,或资料不全等影响功效或安全性判断者。
2.试食方法
实验组每天摄取按实施例1保藏方法保藏的咸味鸡爪,每次3根,每日一次。
3.症状改善情况
试食本发明实施例1咸味鸡爪15天后,对主要症状改善情况的比较,试验结果如表7所示。
表7主要症状改善情况
症状 | 例数 | 显效 | 有效 | 无效 | 改善率 |
眼胀 | 22 | 8 | 10 | 4 | 81.8% |
眼痛 | 8 | 3 | 3 | 2 | 75.0% |
畏光 | 7 | 2 | 4 | 1 | 85.7% |
视物模糊 | 13 | 4 | 7 | 2 | 84.6% |
干涩 | 10 | 2 | 7 | 1 | 90% |
由表7可知,食用本发明实施例1咸味鸡爪后,视力易疲劳的受试者中,眼胀、眼痛、畏光、视物模糊和干涩等症状均有改善,说明本发明保藏的咸味鸡爪具有效缓解视疲劳的功效,能满足当前上班族、学生族等长时间用眼人群的需要。
以上所述的仅是本发明的一些实施方式,但本发明的实施方式并不受上述实施例的限制。对于本领域的普通技术人员来说,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、代替、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (9)
1.一种咸味鸡爪的保藏方法,其特征在于,所述方法包括以下步骤:
S1.将水煮后的鸡爪浸润于温度为15~20℃的腌渍液中8~12h;所述腌渍液由维生素C磷酸酯镁、亚麻油、罗勒叶、花椒、姜片、蒜汁、碱性氨基酸、陈皮、氯化钠和无菌水组成;
S2.将浸泡好的咸味鸡爪取出,在温度10~15℃条件下,装入食品包装袋中,加入5~10mL保存液后进行真空包装;
S3.将包装好的咸味鸡爪置于辐照射线下,进行辐照灭菌处理,辐照剂量为4~7kGy;
S4.辐照结束后,将咸味鸡爪于4~8℃下进行保藏。
2.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述腌渍液中各物质含量如下:维生素C磷酸酯镁0.02~0.06g/L,亚麻油5~15%v/v,罗勒叶3~5g/L,花椒3~5g/L,姜片2~4g/L,蒜汁4~8g/L,碱性氨基酸0.2~0.5g/L,陈皮5~7g/L,氯化钠5~10g/L和无菌水25~40%v/v。
3.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述步骤S1腌渍液中各物质含量如下:维生素C磷酸酯镁0.04g/L,亚麻油7.5%v/v,罗勒叶4.2g/L,花椒3.5g/L,姜片3.5g/L,蒜汁6.0g/L,碱性氨基酸0.3g/L,陈皮6.5g/L,氯化钠8g/L和无菌水30%v/v。
4.根据权利要求1~3任一所述咸味鸡爪的保藏方法,其特征在于,所述腌渍液中碱性氨基酸由精氨酸和组氨酸按重量比3:2组成。
5.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述步骤S2保存液由以下物质及其含量组成:番茄汁30~40%v/v,胡萝卜汁40~50%v/v,葡萄籽提取物6~8g/L,越桔提取物4~6g/L,百里香粉0.3~0.5g/L,甲基橙皮苷0.75~2.5mg/L和葡萄糖5~8g/L。
6.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述步骤S2保存液由以下物质及其含量组成:番茄汁40%v/v,胡萝卜汁45%v/v,葡萄籽提取物7.5g/L,越桔提取物5g/L,百里香粉0.4g/L,甲基橙皮苷1.5mg/L和葡萄糖6g/L。
7.根据权利要求5或6所述咸味鸡爪的保藏方法,其特征在于,所述步骤S2保存液中越桔提取物的制备方法,分为以下步骤:
I.按重量份称取越桔30~45份,越桔叶15~20份清洗后干燥至含水量为3~5%;
II.将步骤I干燥后的原料,进行超微粉碎,粉碎至300~500目,得到超细粉体;
III.将步骤II得到的超细粉体加入pH值为5~5.5的磷酸缓冲液中,并加入2000U/g纤维素酶,搅拌溶解,35~45℃水浴2~3h;水浴结束后超声提取15~20min,得溶液A;
IV.向溶液A中等体积加入无水乙醇,超声处理15~20min后,浓缩干燥即得。
8.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述步骤S2所用食品包装袋为铝箔包装袋。
9.根据权利要求1所述咸味鸡爪的保藏方法,其特征在于,所述步骤S3中辐照剂量为5.5kGy。
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