--肉制品中脂肪替代及风味补偿关键技术研究与应用

金字火腿 上市公司 优质出品 股票代码:002515

肉制品中脂肪替代及风味补偿关键技术研究与应用

项目名称:肉制品中脂肪替代及风味补偿关键技术研究与应用

项目简介:

    近年来,食品的消费模式特别是脂肪的消费发生了很大的变化,高脂食品的消费减少,低脂食品的消费不断增加。单纯减少食品配料中的脂肪含量会给产品风味、质构和口感等特性带来一系列的变化,但如何合理使用脂肪替代品并进行香气补偿是目前低脂食品面临的一大难题。

 

    代脂肪和改性脂肪都是化学合成而得到的,这类脂肪替代品有时因为过量使用会导致肛漏和渗透性腹泻等问题而受到限制。模拟脂肪中蛋白质基模拟脂肪因其容易受热变性而导致了应用上的局限性。而碳水化合物基模拟脂肪来源广泛,保持了脂肪的口感,而且食用安全、价格低廉。凉粉草系唇形科仙草属一年生草本植物,在我国具有多年食用和药用历史。凉粉草全草干样含有约70%碳水化合物,其多糖是一种凝胶性多糖,是较好的碳水化合物基模拟脂肪来源。因此本技术以凉粉草为原料,采用弱碱溶液提取结合超滤纯化,提取得到纯度在50%以上且具有抗辐射性能的凉粉草多糖;采用酰胺化方法对其进行分子结构修饰后,其产品凝胶性能大大提高,解决了单一原凉粉草胶凝胶性能弱或不能凝胶的缺点,解决了凉粉草胶在深度应用开发上的缺陷;采用复合凝胶预乳化技术,将凉粉草胶-大米淀粉凝胶组合物作为脂肪替代物在肉制品中进行应用,其脂肪含量可降低20%。

 

    近代有关肉类风味研究表明,熟肉制品挥发性香气物质中60%来自脂类氧化,脂类决定了肉类的特征香气。脂质热降解产生的挥发性衍生物无论是直接作为香味化合物还是作为反应中间体对于理想的肉类香气形成都具有十分重要的作用。但是如果在低脂肉制品中直接添加脂肪,需要大量添加才能提升脂肪风味,一方面违背了低脂食品开发的理念,另一方面特征风味不足。 因此,本技术根据畜禽脂肪的组成特点,首先采用生物酶法将畜禽脂肪进行可控酶解,再利用低温温和加热控制其氧化得到肉类特征风味前体(脂肪氧化产物)。其在肉制品中少量合理添加即可解决特征香气不足问题。

 

    项目实施期间得到国家自然科学基金、上海市教委科技创新计划以及晨光计划等项目的支持,共取得相关发明专利13项,在国际权威期刊发表学术论文30篇(SCI/EI 21篇),历经十年的系统研究,项目整体技术达到国际先进水平。本项目已在江苏雨润肉食品有限公司和金华金字火腿有限公司实现了工业化,近三年为企业新增产值19000万元、新增利润9300万元。开创了我国低脂食品脂肪替代及风味补偿的先河,促进了食品及相关行业的发展。

 

知识产权情况:

 

 

发表论文著作情况:

[1] Song S , Tang Q , Fan L , et al. Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression[J]. Meat Science, 2017, 124:15-24.

[2] Song S , Li S , Fan L , et al. A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction[J]. Food Chemistry, 2016:S0308814616304344.

[3] Zhou J, Han Y, Zhuang H, et al. Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)[J]. Food Analytical Methods, 2015, 8(7):1661-1672.

[4] Song S , Tang Q , Hayat K , et al. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression[J]. Meat Science, 2014, 96(3):1191-1200.

[5] 唐琪, 肖作兵, 宋诗清, 等. 猪肉特征风味前体酶法制备工艺[J]. 中国食品学报, 2016, 16(6).

[6] Song S , Yuan L , Zhang X , et al. Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis[J]. Food Chemistry, 2013, 141(4):4278-4288.

[7] Song S , Zhang X , Hayat K , et al. Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow[J]. Journal of Chromatography A, 2013, 1278:145-152.

[8] Feng T , Ye R , Zhuang H , et al. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage[J]. Food Research International, 2013, 50(1):85-93.

[9] Song S , Zhang X , Xiao Z , et al. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression[J]. Journal of Chromatography A, 2012, 1254:115-124.

[10] Feng T , Ye R , Zhuang H , et al. Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture[J]. Carbohydrate Polymers, 2012, 90(1):667-674.

[11] Song S , Zhang X , Hayat K , et al. Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow[J]. Food Chemistry, 2011, 124(1):203-209.

[12] Feng T , Zhuang H , Ye R , et al. Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose[J]. Sensors & Actuators B Chemical, 2011, 160(1):964-973.

[13] Song S , Zhang X , Hayat K , et al. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression[J]. Journal of Chromatography A, 2010, 1217(49):7788-7799.

[14] Song S , Zhang X , Hayat K , et al. Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis[J]. Sensors and Actuators: B Chemical, 2010, 147(2):660-668.

[15] Feng T , Gu Z , Jin Z , et al. Rheological properties of cereal starch gels and Mesona Blumes gum mixtures[J]. Starch - Starke, 2010, 62(9):480-488.

[16] Tao F , Biao G Z , Yu J Z , et al. Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum[J]. Carbohydrate Polymers, 2008, 71(2):159-169.

[17] Feng T , Gu Z , Jin Z . Structural studies of an acidic polysaccharide of Mesona blumes gum[J]. Journal of the Science of Food & Agriculture, 2010, 88(1):24-34.

[18] Feng T , Gu Z , Jin Z , et al. Rheological properties of cereal starch gels and Mesona Blumes gum mixtures[J]. Starch - Starke, 2010, 62(9):480-488.

[19] Feng T , Su Q , Zhuang H , et al. Ghost Structures, Pasting, Rheological and Textural Properties between\r, M\r, esona Blumes\r, Gum and Various Starches[J]. Journal of Food Quality, 2014, 37(2):73-82.

 

主要完成单位:上海应用技术大学 江苏雨润肉食品有限公司 金华金字火腿有限公司 上海市农业科学院


主要完成人:冯涛 宋诗清 徐宝才 马晓钟 庄海宁


新增直接经济效益:

 

提名者:上海市教育委员会

 

提名等级:上海市科技进步奖三等奖

 



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