CN103750294A - 一种林蛙油加工方法及其饮品 - Google Patents
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Abstract
本发明公开了一种林蛙油加工方法,该方法包括如下步骤:将干林蛙原油进行前处理;放入柠檬酸水溶液中浸泡;加入纯化水,生姜;煮沸,去除杂质后即得林蛙油混悬液,本发明还公开了用该方法制备的林蛙油混悬液制备的饮品。利用该法制备的林蛙油及其饮品,在去除腥味的同时,保持林蛙油原有的氨基酸和维生素等活性成分,并具有良好的口感。
Description
技术领域
本发明涉及食品工业领域,特别是涉及一种林蛙油加工方法以及以该法制备的林蛙油饮品。
背景技术
中国长白山林蛙又名蛤什蟆,我国南部地区也称之为雪哈,属于珍稀两栖动物,是集药用、滋补和美容于一体的经济蛙种。秋天捕捉的林蛙肚子里的油就长成了,晒干后扒出来就是蛤蟆油,也称为雪蛤油或雪蛤膏。林蛙油是雌蛙怀卵成熟期的输卵管,它含有18种氨基酸、13种无机元素、9种维生素和多种复合多肽等生物活性因子,特别富含三种性激素,即雌二醇、睾酮、孕酮。其中雌二醇和睾酮分别是雌性激素和雄性激素中生理作用最强的激素,具有显著的滋阴强肾激发免疫功能和调节机理作用。此外,林蛙油还具有补肾益精,养阴润肺之功效。用于阴虚体弱,神疲乏力,心悸失眠,盗汗不止,痨嗽咳血。
北方长白山地区采集的林蛙油均为从晒干的雌蛙体内获得的干林蛙油,呈不规则块状,弯曲而重叠,长1.5~2cm,厚1.5~5mm。表面黄白色,呈脂肪样光泽,偶有带灰白色薄膜状干皮。摸之有滑腻感,在温水中浸泡体积可膨胀。气腥,味微甘,嚼之有黏滑感。不经过泡发处理是不能直接食用的。现有的林蛙油加工方法一般是将林蛙油用水浸泡6-12小时,待块状干林蛙油膨胀后高温蒸煮,去除腥味和杂质。但单纯用水浸泡后的林蛙油依然会保留腥味,直接食用或制成深加工产品的口感不佳,且经过高温蒸煮后林蛙油当中的不饱和脂肪酸、维生素、雌二醇等活性功效物质也会随之遭到破坏。
发明内容
本发明所要解决的技术问题是提供一种林蛙油加工方法,使得利用该法制备的林蛙油及其饮品,在去除腥味的同时,保持林蛙油原有的氨基酸和维生素等活性成分,并通过调味剂改善口感。
为解决上述技术问题,本发明采用的技术方案是提供一种林蛙油加工方法,该方法包括如下步骤:将干林蛙原油进行前处理;放入柠檬酸水溶液中浸泡;加入纯化水,生姜;煮沸,去除杂质后即得林蛙油混悬液。
优选地,所述前处理指去除结缔组织、黑膜和杂质。
优选地,所述柠檬酸水溶液质量百分比浓度为0.06%,水溶液温度为40-60℃;所述浸泡时间为5-6h。
优选地,所述纯化水的质量为与干林蛙原油的质量比为100-150:1。
优选地,所述生姜的质量为与干林蛙原油质量比为1:1-3。
优选地,所述煮沸温度为80-100℃。
本发明所要解决的第二个技术问题是提供上述方法制备出的林蛙油饮品,该饮品含有如下组分:如前述方法制备的林蛙油混悬液,柠檬酸水溶液和甜味剂。
优选地,该饮品含有如下配比的组分:林蛙油混悬液45-50%,60℃柠檬酸水溶液45-50%和甜味剂5-10%。
优选地,所述甜味剂选自葡萄糖、木糖醇或阿斯巴甜,所述柠檬酸水溶液中的水为纯化水。
本发明所述干林蛙原油为直接从雌性林蛙晒干后体内取出的块状林蛙油,或直接从活体雌性林蛙体内取出的线状林蛙油。
本发明的有益效果是:
本发明所用的浸泡溶液为柠檬酸弱酸性水溶液,使用该溶液浸泡后,并加以生姜煮沸,林蛙油溶液当中的腥味可在短时间内有效去除,并且保证林蛙油当中的有益功效成分不受到破坏。同时,通过巴氏灭菌法可以有效杀灭 林蛙油原油当中的病菌和虫卵。因此,本发明所述林蛙油加工方法制备出的林蛙油产品食用安全。
附图说明
图1为口感评分标准示意图。
具体实施方式
结合实施例对本发明进一步加以说明。
本发明为一种林蛙油加工方法及其饮品,本领域人员可根据本发明内容,进行适当的工艺改进,实现工艺的实施。在工艺实施过程中,所有类似的替换和改动对本领域人员来讲都是显而易见的,都涵盖在本发明保护范围之内。本发明所述的林蛙油加工方法及产品已经通过试验与实例进行了描述,相关人员完全可在不脱离本发明内容、精神和范围的条件下对本发明所述的方法和应用进行改进或变动或组合,来实现和本发明相似的技术。
以下就本发明所述的一种林蛙油加工方法及其饮品做进一步说明。
实施例1
制备林蛙油混悬液:
选择色泽淡黄、透明、有光泽、手触有滑腻感的优质干林蛙油,经过预处理的林蛙油取干原油250ɡ(长白山林蛙油,下同),除去结缔组织、黑膜及杂质,将原油拉伸成条状,剪切成段(粒),每段重为0.032ɡ∕粒,用45~50℃,质量百分比浓度为0.06%的预先配置好的柠檬酸水溶液10㎏,浸泡5—6小时,使其泡发膨胀至43~45倍。用80~100℃纯化水2.5㎏,生姜250ɡ,放入浸泡过的原油,沸煮3~5min后滤去杂质,即得林蛙油混悬液。
实施例2:
活性物质检测:
以实施例1中相同质量以及来源的干林蛙油为原料,进行100℃蒸煮后清洗、破碎、过滤。所得林蛙油原油与实施实例1中所得林蛙油混悬液进行活性物质对比检测,结果见下表1。
表1林蛙油活性物质对比检测结果
由上表1可见,按照本发明所述加工方法制备的林蛙油混悬液中的活性物质含量明显高于现有高温蒸煮法,本发明所述加工方法能够有效降低促绒毛膜性腺激素、维生素E、粗蛋白质等生理活性物质的损失,从而保证林蛙油的功效。
实施例3
林蛙油口感对比:
对实施例2中两种方法制得的林蛙油进行口感对比调查,调查选取120位受访者,其中男性女性各60人,随机将所有受访者分为3组,每组40人,每组男性和女性各20人,口感评分以100分为满分计,以口感软绵、顺滑,无腥味作为100分上限,以涩口、油腻,带腥味作为0分下限,口感对比结果见下表2。
表2林蛙油口感对比结果
A组 | B组 | C组 | 平均分 | 口感 | |
实施实例1林蛙油 | 92.2 | 88.4 | 90.6 | 90.4 | 软绵、顺滑、无腥味 |
100℃高温蒸煮后的林蛙油 | 65.4 | 66.3 | 68.5 | 66.73 | 涩口、油腻、有腥味 |
通过口感对比调查发现,受试者普遍反应实施实力1中的林蛙油腥味更低,口感更佳绵软顺滑。从表2也可以看出,本发明所述林蛙油加工方法制 备的林蛙油混悬液与现有技术相比明显改善了口感,可以受到民众的认可。
实施例4
林蛙油饮品的制备:
按重量百分比,将林蛙油混悬液配置成林蛙油饮品:林蛙油混悬液45%,60℃柠檬酸酸性纯化水50%,甜味剂5%。将灌装瓶放入巴氏灭菌锅内,加温至100℃,排气,9min后真空封口灭菌,即得本发明所述林蛙油饮品。
本发明制备的饮品可根据适用人群的特征和口味,对甜味剂进行变换和调节,一般人群可选用葡萄糖,对于糖尿病人群可选择木糖醇或阿斯巴甜。
以上所述为本发明的部分实施方式,应当指出,对于本技术领域的技术人员来讲,完全可在不脱离本发明技术原理、精神和范围的条件下对本发明所述的方法和应用进行改进或变动或组合,来实现和本发明相似的技术,其完成的技术与产品均被视为在本发明的保护范围之内。
Claims (9)
1.一种林蛙油加工方法,其特征在于,包括如下步骤:将干林蛙原油进行前处理;放入柠檬酸水溶液中浸泡;加入纯化水,生姜;煮沸,去除杂质后即得林蛙油混悬液。
2.根据权利要求1所述的林蛙油加工方法,其特征在于:所述前处理指去除结缔组织、黑膜和杂质。
3.根据权利要求1所述的林蛙油加工方法,其特征在于:所述柠檬酸水溶液质量百分比浓度为0.06%,水溶液温度为40-60℃;所述浸泡时间为5-6h。
4.根据权利要求1所述的林蛙油加工方法,其特征在于:所述纯化水的质量为与干林蛙原油的质量比为100-150:1。
5.根据权利要求1所述的林蛙油加工方法,其特征在于:所述生姜的质量为与干林蛙原油质量比为1:1-3。
6.根据权利要求1所述的林蛙油加工方法,其特征在于:所述煮沸温度为80-100℃。
7.一种林蛙油饮品,其特征在于,该饮品含有如下组分:如权利要求1-6任一项所述的林蛙油混悬液,柠檬酸水溶液和甜味剂。
8.根据权利要求7所述的林蛙油饮品,其特征在于,该饮品含有如下配比的组分:林蛙油混悬液45-50%,60℃柠檬酸水溶液45-50%和甜味剂5-10%。
9.根据权利要求7或8所述的林蛙油饮品,其特征在于:所述甜味剂选自葡萄糖、木糖醇或阿斯巴甜;所述柠檬酸水溶液中的水为纯化水。
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