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  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
唐春红, 欧阳晚秋, 蒋祖福, 鞠云, 陈琳莉, 周意文. 无辐照无双氧水泡椒凤爪新工艺研究[J]. 食品工业科技, 2017, (16): 205-209. DOI: 10.13386/j.issn1002-0306.2017.16.038
引用本文: 唐春红, 欧阳晚秋, 蒋祖福, 鞠云, 陈琳莉, 周意文. 无辐照无双氧水泡椒凤爪新工艺研究[J]. 食品工业科技, 2017, (16): 205-209. DOI: 10.13386/j.issn1002-0306.2017.16.038
TANG Chun-hong, OUYANG Wan-qiu, JIANG Zu-fu, JU Yun, CHEN Lin-li, ZHOU Yi-wen. Study on novel processing technology of pickled chicken's feet without irradiation and hydrogen peroxide[J]. Science and Technology of Food Industry, 2017, (16): 205-209. DOI: 10.13386/j.issn1002-0306.2017.16.038
Citation: TANG Chun-hong, OUYANG Wan-qiu, JIANG Zu-fu, JU Yun, CHEN Lin-li, ZHOU Yi-wen. Study on novel processing technology of pickled chicken's feet without irradiation and hydrogen peroxide[J]. Science and Technology of Food Industry, 2017, (16): 205-209. DOI: 10.13386/j.issn1002-0306.2017.16.038

无辐照无双氧水泡椒凤爪新工艺研究

Study on novel processing technology of pickled chicken's feet without irradiation and hydrogen peroxide

  • 摘要: 本实验研究一种无双氧水、无辐照的泡椒凤爪新工艺。采用单因素实验和正交实验,以菌落总数为指标,确定原料杀菌处理的最优工艺参数:料液比1∶1.5、超声处理时间45 min,处理液中食盐添加量4%、白醋添加量30%。以菌落总数和感官评价为指标,确定了冷却水中白醋的最佳添加量为2%,卤水入味的条件:乳酸添加量2%、天然植物萃取物0.5%。结果表明,采用超声波技术可有效缩短生产工艺的时间,配合自制白醋对生产过程中的每一个环节进行减菌处理,最后用天然植物萃取物对泡椒凤爪进行防腐处理,可得到在常温下贮存6~9个月的真空包装泡椒凤爪成品,保证了泡椒凤爪商品贮藏期的要求,提高了产品安全系数。 

     

    Abstract: A novel processing technology of chicken feet was on the condition of no hydrogen peroxide, no irradiation used.Optimum process parameters of raw material-chicken feet-treatment were studied for total bacterial count by single factor test and orthogonal test method.The results revealed that the material liquid ratio 1 ∶ 1.5, the ultrasonic treatment time 45 min, the salt addition amount 4% and the white vinegar addition amount 30% of the treatment fluid. Meanwhile, the most suitable addition of white vinegar and the best anti-corrosion condition during the later stage were investigated for total bacterial count and sensory evaluation.The results showed that the white vinegar addition was 2%, the lactic acid was 2%, natural plant extracts was 0.5%. In summary, ultrasonic treatment may effectively shorten the processing time, in the same time, ultrasonic treatment combined with self-made white vinegar can inhibit bacteria through every processing link so that vacuum packing pickled chicken feet can be preserved for 69 months at room temperature and the the safety factor can be improved.

     

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