本文選題：超高壓 + 豬蹄��； 參考：《合肥工業(yè)大學(xué)》2017年碩士論文

【摘要】：醬鹵豬蹄是我國典型的傳統(tǒng)高溫肉制品,以即烹即食為主。醬鹵豬蹄富營養(yǎng)、多膠原蛋白,常被視為養(yǎng)顏、抗衰老之美食,加之適口性好和風(fēng)味獨(dú)特,深受消費(fèi)者喜愛。醬鹵豬蹄若制成常溫保存的即食食品(軟罐頭),則普遍存在以下問題:(1)皮易爛、筋不熟;(2)筋難從骨上咬斷食凈;(3)產(chǎn)品的入味效果差內(nèi)外不均;(4)產(chǎn)品的綜合食用品質(zhì)較差豬蹄的可食用部分主要為膠原蛋白,超高壓處理能夠改變膠原蛋白物性。所以,本文以豬蹄為研究對象,利用超高壓處理技術(shù),使蹄筋、蹄皮達(dá)到同步熟而不爛,提高筋骨啃食分離性,且保證產(chǎn)品達(dá)到商業(yè)無菌。主要研究結(jié)果如下:1)超高壓處理能使蹄皮與蹄筋同步熟化超高壓處理可提高蹄皮的耐煮溫度,歷經(jīng)高溫仍有良好的咀嚼性;超高壓處理能夠降低蹄筋的熟化溫度,可使蹄筋在較低熱強(qiáng)下蒸煮熟化,并呈良好的Q彈性。經(jīng)300MPa~400 MPa處理10~20 min,當(dāng)蒸煮條件為117℃~121℃、10 min時,可確保蹄皮與蹄筋被同步蒸煮到熟而不爛的狀態(tài)。2)超高壓處理可促進(jìn)豬蹄的筋骨分離超高壓處理使蹄筋與骨膜的結(jié)合強(qiáng)度降低。未經(jīng)超高壓處理的豬蹄,即使用121℃蒸煮10 min,也仍難啃食。大于200 MPa的超高壓處理方有促進(jìn)豬蹄筋骨分離之效,經(jīng)300MPa~400 MPa處理10~20 min,可是豬蹄的筋骨分離溫度由121℃降至117℃。3)超高壓處理可改善產(chǎn)品入味效果超高壓處理可使的產(chǎn)品入味內(nèi)外均一。經(jīng)200MPa~400MPa的壓力處理10min~20min,可是的產(chǎn)品入味內(nèi)外均一。4)超高壓協(xié)同高溫蒸煮可制得色香味俱佳、商業(yè)無菌的鹵豬蹄當(dāng)超高壓處理?xiàng)l件為300 MPa/15 min,高溫蒸煮條件為119℃/18 min時,生產(chǎn)的鹵豬蹄色香味俱佳,并確保商業(yè)無菌,產(chǎn)品食用品質(zhì)優(yōu)良。
[Abstract]:Pork hoof sauce is a typical traditional high-temperature meat product in China, which is mainly cooked and ready-to-eat. Pork hoof rich nutrition, many collagen, is often regarded as beauty, anti-aging food, coupled with good palatability and unique flavor, deeply loved by consumers. If the pork hoof in sauce is made into a ready-to-eat food stored at room temperature (soft canned goods, the following problem is common: 1), the skin is easy to rot. (2) it is difficult to bite off the gluten from the bone. (3) the taste effect of the product is not good. 4) the edible quality of the product is mainly collagen, and the high pressure treatment can change the physical properties of collagen. Therefore, in this paper, the pig hoof as the research object, the use of ultra-high pressure treatment technology, so that hoofs and hoof skin to synchronously mature and not rotten, improve the separation of bone gnawing, and ensure that the product to commercial aseptic. The main results are as follows: (1) Ultra-high pressure treatment can increase the boiling temperature of hoof skin by simultaneous maturation of hoofs and hoof tendons, and still have good chewiness after high temperature, and ultra-high pressure treatment can reduce the ripening temperature of hoof tendons. The hoof can be cooked under low heat and strong strength, and has good Q-elasticity. When treated with 300MPa~400 MPa for 10 ~ 20 min and cooking at 117 鈩，

本文編號：1934004