Study On The Improvement Of The Formula And Process Of Xiang-Xi Preserved Ham And Effect To Its Flavor

Preserved ham is one of the traditional meat product in China, has more than one thousand years' history.In our country, people have a great deal of experiences of producing preserved meat.There are many kinds of preserved ham in china, classified by different area.The taste and beauty of HuNan preserved ham is outstanding in all kinds of our country's preserved ham, Xiang-Xi preserved ham is the most famous type in HuNan.But from our investigate, we find many problems, Just as: Manufacturing complex and lengthy processing ; does not have a unified theoretical guidance; high salt content; the quality of preserved ham have poor stability, quality have no guarantee.Most preserved ham production enterprises lack of the necessary corporate standards and management systems which limited the prospects for the development of Xiang-Xi preserved ham.In order to comprehensively and systematically improve the Xiang-Xi preserved ham production processing, we use the hurdle technology; smokeless smoking technology, and other effective means of technology. Contrasted to traditional Xiang-Xi preserved ham on flavor and color.Extracted from various preserved ham flavor material, use rotary evaporation instrument and method of blowing nitrogen enrichment concentrated flavor, and then gas Spectrum / mass spectrometry (GC / MS) analysis. Identification of the various substances preservedham flavor distinction. To establish a new production process and the new formula and Preservation, and other key issues. The conclusion of the study are as follows:1. Reduce the amount of salt in preserved ham curing process: High levels of salt in Xiang-Xi preserved ham, the salt intake and the incidence of hypertension is directly proportional. Therefore, this study using low-salt preserved ham production processes to determine the ideal amount of salt is 2.5 percent, its preservation through a period of, at normal temperature can be preserved for three months.2. Use liquid smoke, reducing smoking time: Tradition Xiang-Xi preserved ham smoked more than five days, during which preserved ham in a carcinogenic substance produced poison things, in order to shorten the time to smoke,, and don't change the basic Xiang-Xi preserved ham mellow flavor of the smoke, the pilot sed the Shandong HuaLu2008 liquid smoke , in the baking process before direct spray or dipping smoked Fluid, greatly reducing the formation of carcinogenic substances.3. The new production process for Xiang-Xi preserved ham is:Experiments show that the best formula for pickled is: salt 2.5%,1% Liquor,1% sugar, sodium nitrite 0.015. Baking process: temperature 55### for 48 hours.And the use of advanced sub-baking techniques, preserved ham in uniform evaporation of moisture4. Study on main flavor composition in preserved ham:The main premise of meat flavor substances can be divided into two categories: water-soluble and lipid composition. Meat produced volatile aromatic substances is the main reaction between amino acids and reducing sugars in the Maillard reaction and the thermal degradation of lipids, and its main reaction: amino acids and peptides thermal degradation, sugar degradation, the thermal degradation of thiamine , the substance of lipid oxidation of unsaturated fatty acids, as well as the double bond fracture.The main flavor components are: phenol, guaiacol, inter-methyl phenol, 3-methyl guaiacol, 4-methyl guaiacol, palm-formaldehyde, n-palmitic acid, cedar alcohol, 18 carbon acid, benzofuran, furfural, and other substances.5. Study on the change of preserved ham main flavor substance on processing:By GC / MS analysis, in the A, B, C of the three kinds of samples in the preserved ham qualitative identified 47 kinds of compounds, including 13 kinds of phenolic substances, and 19 kinds of carbonyl compounds, two kinds of alcohols, esters two kinds of carbon 11 kinds of hydrogen compounds. The sample of traditional Xiang-Xi preserved ham which contains 39 kinds of compounds, including 11 kinds of phenolic substances, and 14 kinds of carbonyl compounds, two kinds of alcohols, esters two kinds, hydrocarbons 10.The sample of factory products contains 38 kinds of compounds, including 10 kinds of phenolic substances, and 16 kinds of carbonyl compounds, two kinds of alcohols, esters two kinds, hydrocarbons 8The sample of new technology contains 36 kinds of various compounds, including 11 kinds of phenolic substances, carbonyl compounds 15 kinds, one kind of alcohols, esters two kinds, seven kinds of hydrocarbons. By GC / MS out of the three samples of these 47 compounds, because of the traditional western Hunan Chinese bacon smoked a long time and, therefore, slightly more types of flavor. After compare with three kinds of preserved ham samples contained in the subtle difference in flavor.6. Application of hurdle techlonogy in processing of preserved ham: Use hurdle techlonogy, through the various hrdle factors on the effective regulation and control the shelf life of preserved ham products, mainly discussed the composite packaging and preservation of the selection. By orthogonal experiments to determine the preservation of the selected species and the proportion of the dose: new technology in order to increase the durability of the preserved ham production of composite preservatives were screened. Will be Nisin,Natamycin and EDTA used by the orthogonal preserved ham production to preserved ham stored at room temperature for three months the total number of bacteria in the process of assessing changes as indicators identified a new type of composite preserved ham Preservatives best formula is: Nisin 0.5g/Kg; Natamycin 0.1 g / Kg; EDTA 0.4g/Kg.