CN103907935B - 一种醇溶茶粉营养风味香肠及其制作方法 - Google Patents
一种醇溶茶粉营养风味香肠及其制作方法 Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种醇溶茶粉营养风味香肠,其组成成分及重量份数如下:肉900-1100份;盐20-25份;味精1-3份;白胡椒粉0.55-0.75份;糖28-32份;淀粉55-65份;姜粉6-8份;食醋20-30份;水10-30份;料酒40-50份;茶粉45-55份。本发明醇溶茶粉营养风味香肠添加了茶粉,不仅起到了一定程度添香去腻的作用,还增添了茶叶中的醇溶性营养因子与功能成分,解决了人们对茶渣的处理问题,更变废为宝,汲取了茶渣中的功能因子。此外,本发明采用超高压与温度协同处理,避免了传统香肠中由于单纯的热处理带来的营养成分的损失与风味的变化,能最大限度的保持食品的色、香、味、形。因此,更加满足了人们对健康风味香肠的需求。
Description
技术领域
本发明属于食品加工制造技术领域,涉及香肠的制作,尤其是一种超高压协同温度处理的醇溶茶粉营养风味香肠及其制作方法。
背景技术
肉肠是国内外接受范围最为广泛的食品种类之一,其本身品种风味广泛,受不同社会年龄段消费人群的钟爱。普通市售香肠的加工过程比较简单,均为单纯的热处理,这样会造成一些营养成分的损失及原有风味的改变,能好较高。此外,普通香肠需要较高的含盐量来延长货架期,因此,开发一种低脂低盐的天然风味香肠受到研究人员的关注。
随着社会经济的发展以及对健康意识的提高,人们对肉及肉制品的质量提出了更高的要求,如风味、营养多元化,安全性高,食用方便,保持天然风味和良好外观,不含防腐剂等。茶叶中含有多种功能因子,具有保健功效,然而,一般情况下,人们只能喝到茶叶中的水溶性营养成分,而水不溶性功能因子却被浪费掉,如:部分儿茶素、脂溶性茶色素(叶绿素和类胡萝卜素)、黄酮及黄酮苷类、部分嘌呤碱等,其中儿茶素具有很好的抗氧化作用,嘌呤碱具有很好的刺激神经兴奋,振奋精神的作用。此外,据研究报道,黄酮及黄酮苷类、茶色素等具有降血糖、降血脂、增强免疫力、降血压、减慢心率、增加冠脉流量、抗凝血、抗血栓和耐缺氧等作用。因此,重提茶渣中的水不溶性因子具有很好的社会意义。
超高压技术也称高静压技术,是一种新型的非热加工手段,被誉为“当今世界十大尖端科技之一”,它在瞬间能把压力传到物料的各个部位,在极短的时间内影响蛋白质等高分子立体结构,改变分子间和分子内的非共价作用力,使蛋白质的空间结构、溶解性、乳化性质及凝胶性质发生改变,同时可改善加工肉制品的质量(如改变其色泽、嫩度、延长肉制品保质品保质期等),而不会破坏食品的风味。
随着人们生活水平的提高,人们对食品的消费水平也在提高,因此需要更多种类的食品来满足人们的需求。
通过检索,发现如下两篇与本发明专利申请相关的专利公开文献:
1、一种鱼籽强身香肠及其制备方法(CN103230042A),它是由下述重量份的原料组成:猪肉96-100、鱼籽18-25、南瓜粉10-14、钙果叶4-7、柑橘6-8、丝瓜络1-2、桑叶1-2、向日葵花盘2-3、紫菜5-6、金银花2-3、莲子2-4、抹茶粉2-3、地黄1-2、鸡肉香精0.05-0.1、朗姆酒3-5、白糖、味精、食盐适量。本发明生产的香肠色泽美观、营养丰富、食用方便,具有以下优点:产品的原料配方及加工方法及加工工艺具有独创性;产品工艺简单易行;以直接食用,鱼籽口感具有暴裂感,耐咀嚼,口味咸鲜,营养丰富;可以大量消化鱼籽,生产成本低,大力推进水产养殖业的发展,市场前景广阔;本发明的香肠具有解毒、保护胃粘膜、促进生长发育等功效,还可以降血糖,用于辅助治疗糖尿病。
2、一种鱼籽南瓜香肠及其制备方法(CN103229964A),它是由下述重量份的原料组成:猪肉96-100、鱼籽18-25、南瓜粉10-14、钙果叶4-7、柑橘6-8、丝瓜络1-2、桑叶1-2、向日葵花盘2-3、紫菜5-6、金银花2-3、莲子2-4、抹茶粉2-3、地黄1-2、鸡肉香精0.05-0.1、朗姆酒3-5、白糖、味精、食盐适量。本发明生产的香肠色泽美观、营养丰富、食用方便,具有以下优点:产品的原料配方及加工方法及加工工艺具有独创性;产品工艺简单易行;以直接食用,鱼籽口感具有暴裂感,耐咀嚼,口味咸鲜,营养丰富;可以大量消化鱼籽,生产成本低,大力推进水产养殖业的发展,市场前景广阔;本发明的香肠具有解毒、保护胃粘膜、促进生长发育等功效,还可以降血糖,用于辅助治疗糖尿病。
通过对比,本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明目的在于克服现有技术的不足之处,提供一种超高压协同温度处理醇溶茶粉营养风味香肠及其生产制作方法,由此方法制得的香肠在一定程度上呈茶汤颜色,具有相应的茶香味且营养丰富,满足了消费人群的需求。
本发明实现目的的技术方案是:
一种醇溶茶粉营养风味香肠,其组成成分及重量份数如下:
而且,所述肉为猪、牛或羊肉。
而且,所述茶粉的制备步骤如下:
⑴将茶渣用蒸馏水清洗,过滤留渣,在-54~-56℃、真空度为627mbar条件下冷冻干燥;
⑵按料液比g:mL为1:10~1:20的比例将茶渣与浓度为60%~70%的乙醇加入到反应釜,温度为65℃~75℃,反应60~80min,放出,得混合液体;
⑶对混合液体进行超滤,超滤压力为0.1MPa,得滤液,滤液在45~60℃、0.1MPa条件下悬蒸浓缩、在-54~-56℃、真空度为627mbar条件下冷冻干燥,即得茶粉。
而且,所述茶渣为红茶或绿茶的茶渣。
如上所述的醇溶茶粉营养风味香肠的制作方法,步骤如下:
⑴原料处理:对原料肉进行清水洗净,去皮,切成小块;
⑵茶汤腌渍:将20份茶粉溶于20份料酒中,充分溶解,避免茶粉颗粒的存在,向步骤⑴中的肉块加入食醋20份、溶有20份茶粉的料酒20份搅拌均匀,加保鲜膜密封,在室温下腌制1~2h;
⑶制馅:将步骤⑵处理后的肉块用高速分散器打碎,然后添加剩余食醋、茶粉、料酒及盐20-25份、味精1-3份、白胡椒粉0.55-0.75份、糖28-32份、淀粉55-65份、姜粉6-8份、水10-30份,调馅,调味擂;
⑷灌肠:使用真空灌肠机进行灌肠,采用聚偏二氯乙烯人造肠衣;
⑸超高压协同温度处理:将灌好的肉肠在35℃~45℃、350MPa~400MPa条件下超高压处理15~20min;
⑹后处理:60℃~80℃煮10~30min,冷却,包装,即得醇溶茶粉营养风味香肠。
而且,所述步骤⑸中超高压协同温度处理的具体条件为在35℃~45℃、350MPa~400MPa条件下超高压处理15~20min。
本发明的优点和积极的效果是:
1、本发明香肠中添加天然醇溶茶粉,其中所包含的儿茶素、黄酮类物质及茶色素等除具有良好的抗氧化、降血脂、增强免疫力等作用外,还有一定的消脂、去膻、去腻的作用,因此该香肠添加了茶粉,不仅起到了一定程度添香去腻的作用,还增添了茶叶中的醇溶性营养因子与功能成分;另外,该香肠呈茶汤颜色,具有相应的茶香味且营养丰富,更符合现代人们对营养健康食品的需求,满足了消费人群的需求。
2、本发明制作方法采用超高压与温度协同作用,避免了单纯的热处理所造成的一些营养成分的损失,保持了醇溶茶粉香肠原有的风味,能最大限度的保持食品的色、香、味、形,还解决了某些低温制品的杀菌要求,延长了产品的货架期,由该制作方法处理后的香肠膻味物质略有减少,芳香类物质大幅增加,满足了消费者的口感要求。
3、本发明制作方法是从废弃茶渣中提取醇溶性成分,茶叶中醇溶性营养成分是人们一般不会喝到而浪费的成分,因此,该方法解决了人们对茶渣的处理问题,汲取了茶渣中的功能因子,变废为宝,实现了资源节约,符合当今社会对资源、环保、节能的要求,具有现实意义,同时也填补了市场中茶味香肠的空白。
附图说明
图1为本发明醇溶茶粉营养风味香肠的相关检测指标图。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊规定,均为本领域的常规方法。
实施例1
一种红茶醇溶茶粉营养风味香肠,其组成成分及重量份数如下:
上述红茶风味香肠的制作方法,包括以下步骤:
(1)原料预处理:将红茶茶渣用蒸馏水清洗,过滤留渣,在-54~-56℃、真空度为627mbar冷冻干燥;
(2)浸提反应:按料液比g:mL为1:10~1:20的比例将茶渣与浓度为60%~70%的乙醇加入到反应釜,设定温度为65℃~75℃,反应60~80min,放出,得混合液体;
(3)茶粉:对混合液体进行超滤,设定压力为0.1MPa,超滤后得滤液,滤液在45~60℃、0.1MPa条件下悬蒸浓缩,在-54~-56℃、真空度为627mbar条件下冷冻干燥,得醇溶性红茶粉;
(4)原料处理:对原料肉进行清水洗净,去皮,切成小块。
(5)腌渍去腥:向步骤(4)中的肉块加入食醋20份、溶有20份茶粉的料酒20份进行腌制;
(6)制馅:将步骤(5)处理后的肉块用高速分散器打碎,添加剩余茶粉、料酒及盐20份、味精2份、白胡椒粉0.7份、糖30份、淀粉60份、姜粉8份、水20份,调馅,调味擂。
(7)灌肠:使用真空灌肠机进行灌肠,采用聚偏二氯乙烯人造肠衣。
(8)超高压协同温度处理:将灌好的肉肠在40℃下400MPa超高压处理15min。
(9)后处理:80℃煮10min,冷却,包装,即得红茶醇溶茶粉营养风味香肠。
实施例2
一种绿茶醇溶茶粉营养风味香肠,其组成成分及重量份数如下:
(1)原料预处理:将绿茶茶渣用蒸馏水清洗,过滤留渣,在-54~-56℃、真空度为627mbar冷冻干燥;
(2)浸提反应:按料液比g:mL为1:10~1:20的比例将茶渣与浓度为60%~70%的乙醇加入到反应釜,设定温度为65℃~75℃,反应60~80min,放出;
(3)茶粉:对混合液体进行超滤,设定压力为0.1MPa,滤液在45~60℃、0.1MPa条件下悬蒸浓缩、在-54~-56℃、真空度为627mbar冷冻干燥得醇溶性绿茶粉;
(4)原料处理:对原料肉进行清水洗净,去皮,切成小块。
(5)腌渍去腥:向步骤(4)中的肉块加入食醋20份、溶有20份绿茶粉的料酒20份进行腌制;
(6)制馅:将步骤(5)处理后的肉块用高速分散器打碎,添加剩余食醋、茶粉、料酒及盐18份、味精2份、白胡椒粉0.65份、糖30份、淀粉60份、姜粉7份、水25份,调馅,调味擂。
(7)灌肠:使用真空灌肠机进行灌肠,采用聚偏二氯乙烯人造肠衣。
(8)超高压协同温度处理:将灌好的肉肠在40℃下400MPa超高压处理15min。
(9)后处理:80℃煮10min,冷却,包装,即得绿茶醇溶茶粉营养风味香肠。
本发明醇溶茶粉营养风味香肠的相关检测指标:见表1、图1及表2。
表1本发明醇溶茶粉营养风味香肠的储存时间检测表
由表1可以看出,本发明产品与传统工艺产品(不经高压处理)相比可延长食品货架期。
由图1和表2可以看出,本发明产品与传统工艺产品香肠膻味物质略有减少,芳香类物质大幅增加,挥发性风味物质含量丰富。
表2本发明香肠挥发性风味物质测定结果表
Claims (4)
1.一种醇溶茶粉营养风味香肠,其特征在于:其组成成分及重量份数如下:
所述的醇溶茶粉营养风味香肠的制作方法,步骤如下:
⑴原料处理:对原料肉进行清水洗净,去皮,切成小块;
⑵茶汤腌渍:将20份茶粉溶于20份料酒中,充分溶解,避免茶粉颗粒的存在,向步骤⑴中的肉块加入食醋20份、溶有20份茶粉的料酒20份搅拌均匀,加保鲜膜密封,在室温下腌制1~2h;
⑶制馅:将步骤⑵处理后的肉块用高速分散器打碎,然后添加剩余食醋、茶粉、料酒及盐20-25份、味精1-3份、白胡椒粉0.55-0.75份、糖28-32份、淀粉55-65份、姜粉6-8份、水10-30份,调馅,调味擂;
⑷灌肠:使用真空灌肠机进行灌肠,采用聚偏二氯乙烯人造肠衣;
⑸超高压协同温度处理:将灌好的肉肠在35℃~45℃、350MPa~400MPa条件下超高压处理15~20min;
⑹后处理:60℃~80℃煮10~30min,冷却,包装,即得醇溶茶粉营养风味香肠。
2.根据权利要求1所述的醇溶茶粉营养风味香肠,其特征在于:所述肉为猪、牛或羊肉。
3.根据权利要求1所述的醇溶茶粉营养风味香肠,其特征在于:所述茶粉的制备步骤如下:
⑴将茶渣用蒸馏水清洗,过滤留渣,在-54~-56℃、真空度为627mbar条件下冷冻干燥;
⑵按料液比g:mL为1:10~1:20的比例将茶渣与浓度为60%~70%的乙醇加入到反应釜,温度为65℃~75℃,反应60~80min,放出,得混合液体;
⑶对混合液体进行超滤,超滤压力为0.1MPa,得滤液,滤液在45~60℃、0.1MPa条件下悬蒸浓缩、在-54~-56℃、真空度为627mbar条件下冷冻干燥,即得茶粉。
4.根据权利要求3所述的醇溶茶粉营养风味香肠,其特征在于:所述茶渣为红茶或绿茶的茶渣。
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