CN115039857A - 一种非亚硝盐发色的午餐肉及制备方法 - Google Patents
一种非亚硝盐发色的午餐肉及制备方法 Download PDFInfo
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- CN115039857A CN115039857A CN202210775236.7A CN202210775236A CN115039857A CN 115039857 A CN115039857 A CN 115039857A CN 202210775236 A CN202210775236 A CN 202210775236A CN 115039857 A CN115039857 A CN 115039857A
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- nitrite
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Abstract
本发明涉及食品制备技术领域,具体涉及一种非亚硝盐发色的午餐肉及其制备方法,所述非亚硝盐发色的午餐肉包括如下重量份比的原料组成:肉40‑90份,冰屑10‑30份,大豆蛋白0.5‑2份,拉丝蛋白0.1‑10份,D‑异抗坏血酸钠0.2‑0.5份,山药粉0.1‑3份,藕粉0.1‑3份,低聚果糖0‑1份,乳糖醇0‑1份,芹菜粉0.1‑0.5份,复合盐0‑0.2份,复配稳定剂0.1‑0.5份;复合调味料0.3‑4份;复配发酵剂0.01‑0.03份。本发明有益效果在于:添加发酵剂与天然物质,不仅可以减少肉质品中亚硝酸盐的残留量,而且能有效改善腌肉色泽,提高感官品质。
Description
技术领域
本发明涉及食品制备技术领域,具体涉及一种非亚硝盐发色的午餐肉及其制备方法。
背景技术
午餐肉罐头是我国肉类罐头产品中的主要产品之一,在内销市场、外贸市场和军需食品供应中占有重要地位。亚硝酸盐作为肉制品中常用而又独特的添加剂,它既具有抑菌和抗氧化的作用,同时对发色和腌制品风味的形成有重要贡献。但亚硝酸盐在腌肉中可以转化为亚硝酸,亚硝酸很容易和次级胺类物质反应产生N-亚硝胺类化合物。直接添加亚硝酸盐会造成产品中亚硝酸盐残留量过大,以致对人体健康产生不良影响。
申请号为201610066169.6的中国发明专利公开了一种芹菜粉复合腌制剂,由以下组分制备而成:石榴皮多酚100~200mg/kg、芹菜粉0.2~0.4%、维生素C 270~330mg/kg、茶多酚360~440mg/kg、竹叶黄酮150~250mg/kg、鼠尾草提取物粉末150~320mg/kg。本发明在兼顾腌肉制品品质的前提下,将竹叶黄酮、茶多酚、自制的芹菜粉、自制鼠尾草提取物粉末和石榴皮多酚进行复配制备腌制剂,能有效降低腌肉亚硝酸盐残留量,同时提高了腌肉制品品质。
上述芹菜粉复合腌制剂使用芹菜粉等有效降低腌肉亚硝酸盐残留量,但其不适用于午餐肉罐头,使用上述腌制剂腌制后的肉类颜色发暗,无光泽,没有午餐肉特有的香气。
发明内容
本发明要解决的技术问题在于:提供一种改善腌肉色泽、保健价值高、口感好的非亚硝盐发色的午餐肉及其制备方法。
为了解决上述技术问题,本发明采用的技术方案为:提供一种非亚硝盐发色的午餐肉,包括如下重量份比的原料组成:肉40-90份,冰屑10-30份,大豆蛋白0.5-2份,拉丝蛋白0.1-10份,D-异抗坏血酸钠0.2-0.5份,山药粉0.1-3份,藕粉0.1-3份,低聚果糖0-1份,乳糖醇0-1份,芹菜粉0.1-0.5份,复合盐0-0.2份,复配稳定剂0.1-0.5份;
复合调味料0.3-4份;所述复合调味料包括食用盐0.1-1.2份,甜菜根粉0.1-0.5份,白糖0-1份,圆包车前子壳粉0-1份,柑橘纤维0-1份;
复配发酵剂0.01-0.03份;所述复配发酵剂为:肉葡萄球菌和小牛葡萄球菌中两种的混合物。
本发明的另一技术方案为提供一种上述的非亚硝盐发色的午餐肉的制备方法,包括如下步骤:
按重量份比分别称取取原料,肉切块后混合其他原料真空斩拌,定量装罐,真空封口,发酵,杀菌得非亚硝盐发色的午餐肉。
本发明有益效果在于:本发明所得非亚硝盐发色的午餐肉实施例中有效果验证具有如下优点:
1、添加发酵剂(肉葡萄球菌和小牛葡萄球菌的混合物)与天然物质(芹菜粉和甜菜根粉),使菌种和天然物质的化学反应最终达到发色的目的,不仅可以减少肉质品中亚硝酸盐的残留量,而且能有效改善腌肉色泽,提高感官品质;
2、添加益生元(低聚果糖、乳糖醇)和膳食纤维(低聚果糖、柑橘纤维、圆苞车前子壳粉)利于消化,并能控制血糖、促进肠道健康;进一步的,膳食纤维的添加还使亚硝盐残留会明显降低;
3、添加“山药粉、藕粉和拉丝蛋白”替代现有技术中常用的淀粉,并取得更好的感官效果,添加上述组合的午餐肉相对于现有技术中添加淀粉的午餐肉,在色泽,滋味与气味,组织形态和口感上都有较大的提升。而淀粉属于碳水化合物,容易引起血糖的升高,而且应用于午餐肉中会有粉质的口感。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果,以下结合实施方式予以说明。
本发明提供一种非亚硝盐发色的午餐肉,包括如下重量份比的原料组成:肉40-90份,冰屑10-30份,大豆蛋白0.5-2份,拉丝蛋白0.1-10份,D-异抗坏血酸钠0.2-0.5份,山药粉0.1-3份,藕粉0.1-3份,低聚果糖0-1份,乳糖醇0-1份,芹菜粉0.1-0.5份,复合盐0-0.2份,复配稳定剂0.1-0.5份;
复合调味料0.3-4份;所述复合调味料包括食用盐0.1-1.2份,甜菜根粉0.1-0.5份,白糖0-1份,圆包车前子壳粉0-1份,柑橘纤维0-1份;
复配发酵剂0.01-0.03份;所述复配发酵剂为:肉葡萄球菌和小牛葡萄球菌中两种的混合物。
优选的,上述的非亚硝盐发色的午餐肉中,所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物。
由上描述可知,添加上述稳定剂,特别是通过亚麻籽胶和卡拉胶的复配,可以显著提高午餐肉的品质。
优选的,上述的非亚硝盐发色的午餐肉中,所述复配发酵剂中的菌种数量大于1.6×1011菌株/g,所述肉葡萄球菌和小牛葡萄球菌的菌株数量比为10:3-5。
由上描述可知,上述菌种数量的设置进一步使发酵能更好的配合改善腌肉色泽。
优选的,上述的非亚硝盐发色的午餐肉中,所述复合盐为:三聚磷酸钠、聚偏磷酸钠、六偏磷酸钠、焦磷酸钠中的一种或几种复合物。
优选的,上述的非亚硝盐发色的午餐肉由如下重量份比的原料组成:猪肉60份,冰屑20.5份,大豆蛋白0.5份,拉丝蛋白9份,D-异抗坏血酸钠0.15份,山药粉0.3份,藕粉0.5份,低聚果糖0.3份,乳糖醇0.2份,芹菜粉0.2份,三聚磷酸钠0.15份;
复配稳定剂0.2份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料3份;所述复合调味料包括食用盐0.8份,甜菜根粉0.2份,白糖0.7份,圆包车前子壳粉0.3份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.01-0.03%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
优选的,上述的非亚硝盐发色的午餐肉由如下重量份比的原料组成:猪肉80份,冰屑10.5份,大豆蛋白0.6份,拉丝蛋白2.8份,D-异抗坏血酸钠0.2份,山药粉0.5份,藕粉0.5份,低聚果糖0.4份,乳糖醇0.3份,芹菜粉0.3份,三聚磷酸钠0.15份;
复配稳定剂0.1份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料2.5份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.01-0.03%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
本发明还提供一种上述的非亚硝盐发色的午餐肉的制备方法,包括如下步骤:
按重量份比分别称取取原料,肉切块后混合其他原料真空斩拌,定量装罐,真空封口,发酵,杀菌得非亚硝盐发色的午餐肉。
综上所述,本发明所得非亚硝盐发色的午餐肉具有如下优点:
1、添加发酵剂(肉葡萄球菌和小牛葡萄球菌的混合物)与天然物质(芹菜粉和甜菜根粉),使菌种和天然物质的化学反应最终达到发色的目的,不仅可以减少肉质品中亚硝酸盐的残留量,而且能有效改善腌肉色泽,提高感官品质;
2、添加等益生元和膳食纤维利于消化;膳食纤维的添加,亚硝盐残留会明显降低;膳食纤维和益生元的添加,控制血糖、促进肠道健康;
具体的:低聚果糖、乳糖醇是益生元,增加甜味,改善肠道菌群;低聚果糖、柑橘纤维、圆苞车前子壳粉是膳食纤维,其中柑橘纤维可以降低亚硝残留;低聚果糖、柑橘纤维、圆包车前子壳粉可以增加肠道蠕动,促进排便;柑橘纤维和圆苞车前子壳粉对于午餐肉的结构也有一定的作用,如保水性,添加后午餐肉不易出水。
3、添加“山药粉、藕粉和拉丝蛋白”替代现有技术中常用的淀粉,并取得更好的感官效果,添加上述组合的午餐肉相对于现有技术中添加淀粉的午餐肉,在色泽,滋味与气味,组织形态和口感上都有较大的提升。而淀粉属于碳水化合物,容易引起血糖的升高,而且应用于午餐肉中会有粉质的口感。
具体的:a、拉丝蛋白是富含高蛋白质且具有肌肉纤维结构的蛋白产品。其可以改善肉制品的组织结构,提高肉制品的质量,可以使制品内部组织细腻,结合性好,富有弹力,切片性好,切面光润细腻,吃起来口感好,提高产品的嫩度,增加制品的鲜香味道,还可以保持原有产品的风味;乳化作用,拉丝蛋白具有乳化剂的亲和特征结构,当脂肪和水接触时,两相之间有较大的表面张力,形成稳定的乳状液,而乳化的油被聚集在油表面的蛋白质所稳定,从而形成一种保护层,这个保护层可以防止油聚积和乳化状态被破坏,保持肉制品状态的稳定;拉丝蛋白具有保水性,其结构长链中因有许多极性基团而拉丝蛋白能够吸收水分,应用于肉制品中能够保留肉制品的水分,使肉制品保持良好的口感和风味,延长保质期。
由其制作而成的食品在口感上与普通肉类食品基本没有差别。但植物拉丝蛋白的价格仅相当于瘦猪肉的1/5,蛋白质含量却相当于鱼、肉、蛋的2-3倍。
b、山药粉具有多种功效作用,1)健脾益胃、助消化,山药粉中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收功能,是一味平补脾胃的药食两用之品。不论脾阳亏或胃阴虚,皆可食用。临床上常与胃肠饮同用于脾胃虚弱、食少体倦、泄泻等病症;2)辅助调节血糖,山药粉含有粘液蛋白,有辅助调节血糖的帮助;3)预防肥胖,山药粉属于低脂低热量食品,食用后身体有明显饱腹感,但不会让身体吸收过多的热量,它含有的活性酶在进入人体后还能加快人体内多余脂肪燃烧和代谢能在维持人体健康的同时让人类体重明显减轻。
c、藕粉具有多种功效作用,1)清热凉血,藕生用性寒,有清热凉血的作用,可用来辅助热性病证;藕味甘而且多液,对于热病口渴、衄血、咳血、下血热尤为有益;2)通便止泻、健脾开胃,莲藕中所含有的黏液蛋白和膳食纤维,能与人体内胆酸盐、食物中的胆固醇及甘油三酯结合,使其从粪便中排出从而减少脂类的吸收;藕散发着一种独特的清香,还含有鞣质,有一定的健脾止泻作用,能够增进食欲、促进消化、开胃健中,有益于胃纳不佳、食欲不振者恢复健康;3)益血生肌,莲藕的营养价值很高,富含铁、钙等微量元素,还有丰富的植物蛋白质、维生素以及淀粉,有明显的补益气血,增强人体免疫力的作用,故中医称其主补中养神,益气力;4)止血散瘀,藕含有大量的丹宁酸,有收缩血管的作用,可用来止血;此外藕还能够凉血散血,中医认为其止血而不留瘀,是热病血证的食疗佳品。
实施例1
一种非亚硝盐发色的午餐肉,由如下重量份比的原料组成:猪肉80份,冰屑10.5份,大豆蛋白0.6份,拉丝蛋白2.8份,D-异抗坏血酸钠0.2份,山药粉0.5份,藕粉0.5份,低聚果糖0.4份,乳糖醇0.3份,芹菜粉0.3份,三聚磷酸钠0.15份;
复配稳定剂0.1份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料2.5份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.0125%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
上述的非亚硝盐发色的午餐肉的制备方法如下:
1、原料验收:车间对原料感官指标进行全数验收。
分割冻猪肉及精膘肉(外销肉)等肉必须来自非疫区,宰前宰后经兽医检验合格,并附有兽医卫生检验合格证书。冻肉质量要求:冷冻良好、肉质紧密,肌肉色泽鲜红或深红,有光泽,采用生产日期3个月以内的冻肉;肥膘(硬膘):呈乳白色,气味良好;皮无瘀伤,病斑,无残留毛等杂质。
2、原料肉的处理
2.1解冻:冻结的猪肉原料解冻时应根据猪肉冻藏的温度和气候,适当调整解冻时间,使解冻后的猪肉品温控制在-3℃左右。解冻量应根据生产进度适当调节。
2.2切块:处理后的肉送入绞肉机绞成5-6cm的小肉块,便于下道工序的处理。瘦肉及肥膘(硬膘)应分别盛放。
2.3金属探测
开启金属探测仪,用测试块调整测试灵敏度后,将肉块平铺通过并装入不锈钢桶内。对未通过的肉块,查明原因,确认含有金属杂质的肉块,予以剔除。
金属探测设为关键控制点,严格管控,班前、班后及班中每隔一个小时由工艺员用Feф≤2.0mm、SUSф≤3.0mm、Non Feф≤2.5mm等3种标准测试块对金属探测仪进行测试,并记录。
3.真空斩拌
3.1配料
称取上述重量份的各原料。
注:严格按配方准确称量,逐项校对,做好记录,送往斩拌间。
3.2斩拌
1)开启斩拌机,斩拌机转盆始终设定盆速;开启低转刀速。
2)将肥膘(无肥膘肉不需此步骤)均匀地倒入斩拌盆,加入部分冰屑,开启刀速高转刀速,斩拌一定时间恢复为低转刀速;
3)保持初始刀速,在斩拌锅中加入肉、冰屑、辅料和发酵剂开启高转刀速,斩拌一定时间后恢复为低转刀速。
4)保持低刀速,盖上锅盖,设定抽真空,开盖出料。
4装罐/装袋
4.1领罐检查:按领罐的流程要求领取空罐,剔除翻边损伤罐及不符合要求的空罐。
4.2采用脱膜涂料空罐,经85℃以上热水喷洗沥水烘干备用。
4.3装罐要求:调节定量装罐机,确保产品形态良好,防止缺角、裂纹、收腰等现象。
5、发酵
放置合适的温度发酵一定时间。可为:室温,4小时;0-4℃,24-48小时;
6、杀菌
放置合适的温度杀菌。可为:121℃,40min;根据午餐肉厚度不同,重量不同,其杀菌条件可适当调整。
7、工艺流程
猪肉→解冻→切块→检查、修整→金属探测→真空斩拌(包括复配发酵剂等所有原料)→定量装罐→真空封口→发酵→杀菌、冷却→擦罐入库。
实施例2
与实施例1制备方法相同,不同之处为原料及配比不同;
一种非亚硝盐发色的午餐肉由如下重量份比的原料组成:猪肉80份,冰屑10.5份,大豆蛋白0.6份,拉丝蛋白2.8份,D-异抗坏血酸钠0.2份,山药粉0.5份,藕粉0.5份,低聚果糖0.4份,乳糖醇0.3份,芹菜粉0.3份,三聚磷酸钠0.15份;
复配稳定剂0.1份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料2.5份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.02%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
实施例3
与实施例1制备方法相同,不同之处为原料及配比不同;
一种非亚硝盐发色的午餐肉由如下重量份比的原料组成:猪肉70份,冰屑10.4875份,大豆蛋白0.6份,拉丝蛋白7.5份,D-异抗坏血酸钠0.2份,山药粉0.5份,藕粉0.5份,低聚果糖0.35份,乳糖醇0.25份,芹菜粉0.3份;
复配稳定剂0.2份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料3份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维1份;
复配发酵剂为肉量重量百分比的0.0125%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
实施例4
与实施例1制备方法相同,不同之处为原料及配比不同;
一种非亚硝盐发色的午餐肉由如下重量份比的原料组成:猪肉75份,冰屑10.4875份,大豆蛋白0.6份,拉丝蛋白7.5份,D-异抗坏血酸钠0.2份,山药粉0.4份,藕粉0.6份,低聚果糖0.38份,乳糖醇0.22份,芹菜粉0.3份;
复配稳定剂0.2份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料2.5份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.0125%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
实施例5
与实施例1制备方法相同,不同之处为原料及配比不同;
一种非亚硝盐发色的午餐肉,包括如下重量份比的原料组成:鸡肉40份,冰屑10份,大豆蛋白0.5份,拉丝蛋白0.1份,D-异抗坏血酸钠0.2份,山药粉0.1份,藕粉0.1份,芹菜粉0.1份,复配稳定剂0.1-0.5份;
复合调味料0.3份;所述复合调味料包括食用盐0.1份,甜菜根粉0.2份;
复配发酵剂为肉量重量百分比的0.01%;所述复配发酵剂为:肉葡萄球菌和小牛葡萄球菌中两种的混合物。
实施例6
与实施例1制备方法相同,不同之处为原料及配比不同;
一种非亚硝盐发色的午餐肉,包括如下重量份比的原料组成:猪肉90份,冰屑30份,大豆蛋白2份,拉丝蛋白10份,D-异抗坏血酸钠0.5份,山药粉3份,藕粉3份,低聚果糖1份,乳糖醇1份,芹菜粉0.5份,六偏磷酸钠0.2份,复配稳定剂0.5份;
所述复配稳定剂为亚麻籽胶和卡拉胶重量比1:1的组合物。
复合调味料4份;所述复合调味料包括食用盐1.2份,甜菜根粉0.5份,白糖0.3份,圆包车前子壳粉1份,柑橘纤维1份;
复配发酵剂为肉量重量百分比的0.03%;所述复配发酵剂为:肉葡萄球菌和小牛葡萄球菌中两种的混合物。
本发明对所制得的非亚硝盐发色的午餐肉部分效果进行了验证,其结果如下:
1、实验组别
按照以下流程实验
猪肉→解冻→切块→检查、修整→金属探测→真空斩拌→定量装罐→真空封口→发酵→杀菌、冷却→擦罐入库。
表1
2、不同发酵剂和天然物质(天然物质为1:1重量的芹菜粉和甜菜根粉)添加量对色值的影响,如表2,其中L,a,b是代表物体颜色的色度值,也就是该颜色的色空间坐标,任何颜色都有唯一的坐标值;其中L:代表明暗度(黑白),a:代表红绿色,b:代表黄蓝色;L:(亮度)轴表示黑白,0为黑,100为白;a:(红绿)轴正值为红,负值为绿,0为中性;b:(黄蓝)轴正值为黄,负值为蓝,0为中性。
表2
注:感官评分满分10分,分数越高越好
通过实验发现,与空白和对照相比,通过复配发酵剂和天然物质的作用可以起到发色作用,感官评分都比较高。
3、不同天然物质添加量对亚硝盐残留量的影响,如表3所示。
表3
亚硝盐残留量mg/kg(贮存30天) | |
空白 | 0 |
对照 | 34.82 |
1 | 7.81 |
2 | 8.33 |
3 | 9.75 |
4 | 12.17 |
5 | 14.43 |
通过实验发现,和对照相比,其余添加复配发酵剂和天然物质的组别的亚硝盐的残留量明显比较低。
4、实施例实验数据
表4
注:感官评分满分10分,分数越高越好
对照组制备方法同实施例1,但对照组不加发酵剂和天然物质。
5、复配稳定剂的特性,如表5。
表5
6、未添加淀粉的对比效果
感官标准如表6。
表6
实际感官得分如表7。
表7
7、易消化测试
选取100名脾胃功能正常的受试者,随机分为10组,每组10人,10组受试者分别食用应实施例1-4和市面午餐肉食用30g,连续食用一周后观察并检查,记录出现消化不良的人数和出现消化不良的时间,消化不良表现为脾胃功能下降、肠道不适、隔食、便秘等现象,试验结果如表8。
表8
消化不良人数 | 胃部胀气人数 | 积食情况人数 | |
市面午餐肉 | 12 | 3 | 15 |
实施例1 | 1 | 0 | 1 |
实施例2 | 1 | 0 | 1 |
实施例3 | 1 | 0 | 1 |
实施例4 | 1 | 0 | 1 |
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种非亚硝盐发色的午餐肉,其特征在于,包括如下重量份比的原料组成:肉40-90份,冰屑10-30份,大豆蛋白0.5-2份,拉丝蛋白0.1-10份,D-异抗坏血酸钠0.2-0.5份,山药粉0.1-3份,藕粉0.1-3份,低聚果糖0-1份,乳糖醇0-1份,芹菜粉0.1-0.5份,复合盐0-0.2份,复配稳定剂0.1-0.5份;
复合调味料0.3-4份;所述复合调味料包括食用盐0.1-1.2份,甜菜根粉0.1-0.5份,白糖0-1份,圆包车前子壳粉0-1份,柑橘纤维0-1份;
复配发酵剂为肉量重量百分比的0.01-0.03%;所述复配发酵剂为:肉葡萄球菌和小牛葡萄球菌中两种的混合物。
2.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,所述复配稳定剂为亚麻籽胶和卡拉胶重量比1:1的组合物。
3.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物。
4.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,所述复配发酵剂中的菌种数量大于1.6×1011菌株/g,所述肉葡萄球菌和小牛葡萄球菌的菌株数量比为10:3-5。
5.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,所述复合盐为:三聚磷酸钠、聚偏磷酸钠、六偏磷酸钠、焦磷酸钠中的一种或几种复合物。
6.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,由如下重量份比的原料组成:猪肉60份,冰屑20.5份,大豆蛋白0.5份,拉丝蛋白9份,D-异抗坏血酸钠0.15份,山药粉0.3份,藕粉0.5份,低聚果糖0.3份,乳糖醇0.2份,芹菜粉0.2份,三聚磷酸钠0.15份;
复配稳定剂0.2份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料3份;所述复合调味料包括食用盐0.8份,甜菜根粉0.2份,白糖0.7份,圆包车前子壳粉0.3份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.01-0.03%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
7.根据权利要求1所述的非亚硝盐发色的午餐肉,其特征在于,由如下重量份比的原料组成:猪肉80份,冰屑10.5份,大豆蛋白0.6份,拉丝蛋白2.8份,D-异抗坏血酸钠0.2份,山药粉0.5份,藕粉0.5份,低聚果糖0.4份,乳糖醇0.3份,芹菜粉0.3份,三聚磷酸钠0.15份;
复配稳定剂0.1份;所述复配稳定剂为:亚麻籽胶、卡拉胶、魔芋粉、氯化钾重量比1:1:1:1的组合物;
复合调味料2.5份;所述复合调味料包括食用盐0.7份,甜菜根粉0.3份,白糖0.5份,圆包车前子壳粉0.5份,柑橘纤维0.5份;
复配发酵剂为肉量重量百分比的0.01-0.03%;所述复配发酵剂中肉葡萄球菌的菌数为2×1011菌株/g,小牛葡萄球菌的菌数为1×1011菌株/g。
8.一种如权利要求1-7任一项所述的非亚硝盐发色的午餐肉的制备方法,其特征在于,包括如下步骤:
按重量份比分别称取取原料,肉切块后混合其他原料真空斩拌,定量装罐,真空封口,发酵,杀菌得非亚硝盐发色的午餐肉。
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