CN103478701A - 一种无淀粉香菇素肠及其加工方法 - Google Patents
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Abstract
本发明属于食用菌加工技术领域,具体涉及一种无淀粉香菇素肠及其加工方法。该无淀粉香菇素肠的组成为:香菇泥20-60份,香菇粒0-30份,大豆蛋白2-10份,卡拉胶0.5-5份,魔芋胶0.5-4份,膳食纤维1-4份,香辛料0.3-3份,香菇冷浸液10-40份,食盐1.5-2.5份,植物油2-10份,抗氧化剂:适量,防腐剂:适量。本发明解决了干香菇或菇柄复水的废液排放问题和大豆蛋白无添加剂凝固问题,产品具有香菇独特的风味和类似的筋道咬感,还具有膳食纤维强化、无肉类和淀粉添加物等特点。
Description
技术领域
本发明属于食用菌加工技术领域,具体涉及一种无淀粉香菇素肠及其加工方法。
背景技术
香菇是世界第二大食用菌,也是我国特产之一,在民间素有“山珍”之称。香菇肉质肥厚细嫩,味道鲜美,营养丰富,含有抗肿瘤、降血脂、抗病毒、提高免疫力等功效成分,是广受欢迎的食用菌。因此,香菇食品的研制和开发不仅具有较高的经济效益,而且在保障人们身体健康方面还将发挥重要的作用,具有极大的社会效益。目前香菇的消费主要为干菇,一方面是由于鲜香菇不耐贮存,为了避免香菇发黑变质和腐烂,采后必需进行干制;另一方面是由于干制是香菇增香的技术手段。在香菇干制时,由于商品干香菇的质量要求,必须切除部分菇柄,菇柄含大量粗纤维,加工特性较成品菇差,目前的处理主要为干制后廉价销售或处理不及时腐烂后直接废弃,价值被严重低估,资源浪费严重。同时由于目前干制技术落后,常导致干制过程中产生一些色泽差、香味淡、菇形不美观的残次菇,严重降低了香菇的经济价值。
复水是干香菇加工的一个共性环节。目前干香菇复水几乎全部采用常温水浸泡法。在干香菇浸泡复水过程中,一些营养成分和香菇风味物质会部分溶于水中,使得泡菇水具有深褐色的色泽、浓郁的气味且富含有机质,这种泡菇水在现有的香菇加工中几乎全部作为废液丢弃,造成香菇营养浪费的同时还给企业带来了废液处理问题。
火腿肠生产关键技术是解决质构问题。含肉火腿肠中添加的肉类经斩拌、滚揉后具有良好的持水性和加热凝固特性,对火腿肠的固态质构的形成具有重要意义,再辅以淀粉、大豆蛋白等混合乳化处理成泥糜状后经加热凝固形成良好的固态质构,此即为普通含肉火腿肠。并可在此泥糜状物中添加玉米粒、果蔬粒等制成含颗粒物的花色火腿肠,该技术已经成熟。目前中国专利CN1235787A、CN1161806A、CN1181207A、CN201938316U、CN101965967A、CN1385096A、CN102669713A公开的添加食用菌的肠类产品均添加了肉类和淀粉,为普通火腿肠的延伸产品;不含肉火腿肠产品因为缺少肉类做质构的骨架,质构问题在很大程度上限制了不含肉火腿肠的发展,目前不含肉食用菌火腿肠的技术现状主要是以大豆蛋白和淀粉为主体赋予产品固态质构。如专利CN101530194A和CN1013010069A的配方中虽不含肉类,但均添加了淀粉。专利CN102217750A公开了一种食用菌主食营养米肠及其加工方法,该发明以食用菌和糯米为主料,而糯米的主要成分仍为淀粉,仍属淀粉肠的范畴,且所使用的食用菌是姬松茸、蛹虫草和黑木耳;无肉类、无淀粉食用菌火腿肠的质构问题较难解决,目前研发成功的技术和产品也较少,中国专利CN101513251A公开了一种无肉类无淀粉的食用菌火腿肠,发明者利用蛋液加热凝固的特性完成了发明。上述这些添加食用菌的肠类在加工过程中均未涉及食用菌浸泡液的回添利用技术。
发明内容
本发明的目的在于提供一种无淀粉香菇素肠及其加工方法,以解决大豆蛋白无添加剂凝固问题、无淀粉香菇素肠的保水保油问题和现有干香菇复原加工时浸泡液废弃处理的问题。
为实现上述目的,发明者进行了深入地研究,发现将干香菇或菇柄置于低温水中浸泡,能有效降低香菇中细胞内营养物质溶出、而对胞外TG酶的溶出影响不大,该香菇浸泡液能表现出较高的TG酶活性;利用该冷浸液回添并在特定工艺辅助下处理大豆蛋白能获得大豆蛋白凝胶;并利用膳食纤维持水持油性代替淀粉;与香菇泥等复配制成具有良好质构的香菇素肠,完成了本发明。
本发明采用以下技术方案:
一种无淀粉香菇素肠,以重量份计,组成为:香菇泥20-60份,香菇粒0-30份,大豆蛋白2-10份,卡拉胶0.5-5份,魔芋胶0.5-4份,膳食纤维1-4份,香辛料0.3-3份,香菇冷浸液10-40份,食盐1.5-2.5份,植物油2-10份,抗氧化剂:适量,防腐剂:适量。
无淀粉香菇素肠的加工方法,包括以下步骤:
(1)向干香菇或/和干香菇柄中加入3-9倍质量的水,水温控制在1-15℃,浸泡4 -12h;
(2)将复水香菇或/和香菇柄与液体分离,液体部分净化后即为香菇冷浸液;
(3)复水香菇或/和香菇柄破碎成为香菇泥或者切碎为香菇粒;
(4)按比例取各原料,将大豆蛋白与其3-6倍质量的香菇冷浸液混匀,于1-10℃静置1-10h制成大豆蛋白凝胶;
(5)将食盐、抗氧化剂、防腐剂分别用香菇冷浸液溶解后加入香菇泥中,再加入香辛料,混匀后加入香菇粒,再加入卡拉胶、魔芋胶和膳食纤维,混匀后加入大豆蛋白凝胶和植物油混匀;
(6)将步骤(5)调制好的物料用灌肠机灌装,封口,杀菌,冷却,风干。
香菇粒的粒径为2-15mm;香菇粒直接加入或调味后加入。
步骤(3)中复水香菇或/和香菇柄直接破碎或烫漂处理后破碎成为香菇泥。
抗氧化剂为D-异抗坏血酸钠,防腐剂为山梨酸钾,添加量均按照国家标准添加。
香辛料可以为洋葱粉、姜粉、花椒粉、胡椒粉、辣椒粉等,可以按照常规的火腿肠添加方法根据所制作不同口味的需要进行搭配调整。
本发明具有如下积极效果:
1、本发明将干香菇或/和干香菇柄置于低温水中浸泡,能有效降低香菇中的营养成分溶出、香菇浸泡液色泽变浅,同时使香菇中所含的丰富的胞外TG酶在低温下溶出进入香菇冷浸液中;同时将香菇冷浸液回添利用到制作过程中来,巧妙地利用香菇中天然TG酶对蛋白质的交联作用,用含有TG酶活性较高的香菇冷浸液处理大豆蛋白,获得大豆蛋白凝胶。本发明降低了香菇的营养和独特风味的损失,实现了大豆蛋白无添加剂制备凝胶,解决了决企业亟待解决的泡菇水废液排放处理问题。
2、在配方中添加了膳食纤维成分。膳食纤维具有良好的持水持油性,有利于素肠产品质构油水分离的改善,同时在保持消化系统健康上扮演着重要的角色,摄取足够的膳食纤维可以预防心血管疾病、糖尿病等当今文明病。
3、本发明的香菇素肠的配方中不添加肉类等动物性成分,产品与肉类火腿肠相比具有不含胆固醇、不添加磷酸盐和亚硝酸钠等特点,食用安全性更高。本发明以干香菇为主要原料加工素肠产品,对干香菇的等级要求不高,残次干菇或者干香菇柄均可作为原料,原料来源广且价格低廉,加工增值大,能显著提升干香菇尤其是残次干香菇和香菇副产物菇柄的价值,且变香菇浸泡废液为宝,具有明显的经济效益和社会效益。
4、本发明用香菇冷浸液处理大豆蛋白得蛋白凝胶,再利用该凝胶和香菇泥及膳食纤维等复配和乳化,灌装杀菌制成具有良好弹性和筋道咬感的香菇素肠产品,解决了大豆蛋白无添加剂凝固问题,产品具有香菇独特的风味和类似的筋道咬感,还具有膳食纤维强化、无肉类和淀粉添加物等特点。
具体实施方式
实施例1
(1)向干香菇整菇中加入5倍的水,水温控制在2℃,冷浸10h;
(2)将复水香菇整菇和香菇冷浸液离心分离,收集香菇冷浸液,板式过滤器过滤净化后备用;
(3)将复水香菇整菇洗净后破碎至泥状制成香菇泥;
(4)配料称量:香菇泥50kg,大豆蛋白4kg,卡拉胶1kg,魔芋胶0.8kg,玉米膳食纤维1kg,香辛料(洋葱粉0.2kg、姜粉0.05kg、花椒粉0.05kg),香菇冷浸液35kg,食盐1.8kg,植物油5kg,D-异抗坏血酸钠0.1kg,山梨酸钾0.05kg;
(5)将大豆蛋白与18kg香菇冷浸液混合,3000r/min高速斩拌混合均匀,3℃静置8h制成大豆蛋白凝胶;
(6)先将食盐、D-异抗坏血酸钠和山梨酸钾分别单独用适量香菇冷浸液溶解后加入香菇泥中,再依次加入香辛料、剩余香菇冷浸液,混拌均匀后再加入卡拉胶、魔芋胶和膳食纤维,混拌均匀后再加入上一步制备的大豆蛋白凝胶和植物油,充分混拌均匀;
(7)将调制好的物料用灌肠机充填于肠衣内,结扎包装,每根70g左右,121℃高压杀菌12min,杀菌后快速水冷至25℃以下;
(8)将杀菌冷却后的素肠表面水分快速强制风干,挑选包装、入库检验,制得不含香菇粒的无淀粉香菇素肠产品。
实施例2
(1)向干香菇柄中加入7倍的水,水温控制在8℃,冷浸8h;
(2)将复水香菇柄和香菇冷浸液过筛分离,收集香菇冷浸液,300目抽滤净化后备用;
(3)复水香菇柄洗净后一部分香菇柄经沸水烫漂8分钟至熟透、晾凉破碎至泥状制成香菇泥;一部分香菇柄切成5mm的方丁香菇粒,香菇粒用4%盐水浸渍30-60分钟后加适量植物油炒制调味后备用;
(4)配料称量:香菇泥40kg,香菇粒20kg,大豆蛋白6kg,卡拉胶1.2kg,魔芋胶1kg,大豆膳食纤维1.6kg,香辛料(洋葱粉0.3kg、姜粉0.05kg、葱粉0.05kg),香菇冷浸液40kg,食盐2kg,植物油4kg,D-异抗坏血酸钠0.1kg,山梨酸钾0.05kg;
(5)将大豆蛋白与30kg香菇冷浸液混合,6000r/min高速剪切搅拌混合均匀,8℃静置4h制成大豆蛋白凝胶;
(6)先将食盐、D-异抗坏血酸钠和山梨酸钾分别单独用适量香菇冷浸液溶解后加入香菇泥中,再依次加入香辛料、剩余香菇冷浸液,混匀后加入香菇粒,再加入卡拉胶、魔芋胶和膳食纤维混合粉,混拌均匀后再加入上一步制备的大豆蛋白凝胶和植物油充分混拌均匀;
(7)将调制好的物料用灌肠机充填于肠衣内,结扎包装,每根60g左右,95℃常压水浴杀菌40min,杀菌后快速水冷至25℃以下;
(8)将杀菌冷却后的素肠表面水分快速强制风干,挑选包装、入库检验,制得含香菇粒的无淀粉香菇素肠产品。
实施例3
(1)向干香菇整菇中加入6倍的水,水温控制在10℃,冷浸5h;
(2)将复水香菇整菇和香菇冷浸液离心分离,收集香菇冷浸液,板式过滤器过滤净化后备用;
(3)将复水香菇整菇洗净后,一部分复水香菇经蒸汽烫漂7分钟至熟透、晾凉破碎至泥状制成香菇泥;一部分复水香菇切成8mm的方丁香菇粒,香菇粒中加入3%的食盐和0.5%的五香粉腌渍3-5h后备用;
(4)配料称量:香菇泥30kg,香菇粒30kg,大豆蛋白5kg,卡拉胶0.6kg,魔芋胶1kg,麦麸膳食纤维1.2kg,香辛料(洋葱粉0.2kg、胡椒粉0.05kg、葱粉0.1kg、辣椒粉0.25kg),香菇冷浸液38kg,食盐1.9kg,植物油6kg,D-异抗坏血酸钠0.1kg,山梨酸钾0.05kg;
(5)将大豆蛋白与20kg香菇冷浸液混合,3000r/min高速斩拌混合均匀,5℃静置6h制成大豆蛋白凝胶;
(6)先将食盐、D-异抗坏血酸钠和山梨酸钾分别单独用适量香菇冷浸液溶解后加入香菇泥中,再依次加入香辛料、剩余香菇冷浸液,混匀后加入香菇粒,再加入卡拉胶、魔芋胶和膳食纤维混合粉,混拌均匀后再加入上一步制备的大豆蛋白凝胶和植物油充分混拌均匀;
(7)将调制好的物料用灌肠机充填于肠衣内,结扎包装,每根100g左右,121℃高压杀菌15min,杀菌后快速水冷至25℃以下;
(8)将杀菌冷却后的素肠表面水分快速强制风干,挑选包装、入库检验,制得含香菇粒的香辣味无淀粉香菇素肠产品。
Claims (4)
1.一种无淀粉香菇素肠,其特征在于,以重量份计,组成为:香菇泥20-60份,香菇粒0-30份,大豆蛋白2-10份,卡拉胶0.5-5份,魔芋胶0.5-4份,膳食纤维1-4份,香辛料0.3-3份,香菇冷浸液10-40份,食盐1.5-2.5份,植物油2-10份,抗氧化剂:适量,防腐剂:适量。
2.权利要求1所述无淀粉香菇素肠的加工方法,其特征在于包括以下步骤:
(1)向干香菇或/和干香菇柄中加入3-9倍质量的水,水温控制在1-15℃,浸泡4 -12h;
(2)将复水香菇或/和香菇柄与液体分离,液体部分净化后即为香菇冷浸液;
(3)复水香菇或/和香菇柄破碎成为香菇泥或者切碎为香菇粒;
(4)按比例取各原料,将大豆蛋白与其3-6倍质量的香菇冷浸液混匀,于1-10℃静置1-10h制成大豆蛋白凝胶;
(5)将食盐、抗氧化剂、防腐剂分别用香菇冷浸液溶解后加入香菇泥中,再加入香辛料,混匀后加入香菇粒,再加入卡拉胶、魔芋胶和膳食纤维,混匀后加入大豆蛋白凝胶和植物油混匀;
(6)将步骤(5)调制好的物料用灌肠机灌装,封口,杀菌,冷却,风干。
3.如权利要求2所述的无淀粉香菇素肠的加工方法,其特征在于:香菇粒的粒径为2-15mm。
4.如权利要求2或3所述的无淀粉香菇素肠的加工方法,其特征在于:步骤(3)中复水香菇或/和香菇柄直接破碎或烫漂处理后破碎成为香菇泥。
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