CN103932227B - 一种蛋粉咀嚼片及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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Abstract
本发明提供一种蛋粉咀嚼片及其制备方法,属于蛋品加工技术领域。蛋粉咀嚼片采用特定主辅料并按特定配比制备而成。保加利亚乳杆菌、嗜热链球菌、两歧双歧杆菌、干酪乳杆菌4∶2∶1∶2的联合使用,在独特的阶梯式反应条件下发酵,风味更加天然醇美,营养更丰富。产品营养均衡、各组分协同作用赋予更高的营养价值。本发明操作工艺简单,易于实现产业化生产,为鸡蛋的深加工提供了新的途径。
Description
技术领域
本发明涉及一种蛋粉咀嚼片,具体地说涉及一种蛋粉咀嚼片及其制备方法。
背景技术
鸡蛋几乎含有人体所需的所有营养物质,故被称为“理想的营养库”。在天然食品中,蛋类蛋白质的组成与人体组织蛋白质最为接近,因此生理价值最高。蛋粉是以蛋液为原料,经干燥处理脱除水分而制得的粉末状或极易松散的块状可食用蛋制品,保持了鲜蛋的营养成分和风味,同时还具有起泡性、凝胶性、乳化性等多种功能性质。
我国禽蛋制品加工起步较晚,近几年一直呈现徘徊局面,与发达国家相比差距较大,禽蛋深加工技术落后,导致加工能力薄弱、加工品种少等诸多问题。目前,我国仍以鲜蛋消费为主,只有少量的禽蛋用于食品再加工,但仅是皮蛋与咸蛋(再制蛋)、松花皮蛋粉、送花皮蛋酱、送花皮蛋肠等。其原因是我国的禽蛋产品中高附加值天然产物高效提取制备技术与产品开发技术还不成熟,其产业化程度低。我国作为世界禽蛋产量最多的国家,禽蛋深加工技术及产品开始有着广泛的市场前景,因此,研究和开发这个领域十分必要。
随着人们生活和工作节奏的加快,新兴的方便休闲食品越来越受到人们的喜爱。但是随着时代的发展,人们对方便食品的要求逐渐提高,要求它既要使用方便又要营养丰富。因此,以鸡蛋为原料,开发风味良好的营养性方便休闲蛋制品符合消费者的客观要求,是食品工业未来发展的必然趋势。
本发明将营养与方便有机地结合起来,提供一种营养丰富,便于储存携带和食用的蛋粉咀嚼片。
发明内容
本发明的目的及解决的技术问题:本发明将营养、口味与方便有机地结合起来;提供一种营养均衡、无蛋腥苦味、口味香甜,口感细腻,浓厚醇香,清新绵长、咀嚼酥脆的蛋粉咀嚼片。提供独特配方及特制方法。
本发明的技术方案:一种蛋粉咀嚼片,其特征在于主要由以下重量份的原料制备而成:60-70份蛋粉、10-15份燕麦粉,6-10份核桃粉,8-12份花生粉,8-10份乳清蛋白浓缩,8-10脱脂奶粉,10-12份玉米乳粉,4-6菊粉,1-4份玉米淀粉,3-5份番茄粉,3-6份麦芽糊精,4-8份植脂末,0.5-1.0份蛋白糖,0.35-0.8份牛奶香精,0.35-0.95份鸡蛋香精,0.05-0.25份乙基麦芽酚,0.5-1.5份硬脂酸镁,0.05-0.35份微粉硅胶。
优选原料组分还包括5-10份蜂蜜、6-8份小麦胚芽油、和10-12份胡萝卜粉。
蛋粉咀嚼片制备方法:
将固体原料分别粉碎后过40目筛,按所述重量份依次称取各原料,将不包括硬脂酸镁、微粉硅胶的原料混合均匀后与60-70重量份的50%乙醇溶液混合制成软材,经18目筛子制粒后,放入65-70℃烘箱中干燥3-4h;用16目筛子整粒;加入硬脂酸镁,微粉硅胶混合均匀后压制成片,压力为3000-3500N。
将固体原料分别粉碎后过40目筛,按所述重量份依次称取各原料,将不包括硬脂酸镁、微粉硅胶的原料混合后与同重量份即1∶1的水混合,60℃灭菌30分钟,按3-5%的比例接种保加利亚乳杆菌、嗜热链球菌、两歧双歧杆菌、干酪乳杆菌,各菌种比例为4∶2∶1∶2,先于42-45℃发酵1-2小时,然后于37-38℃发酵2-3小时,发酵结束后,将经过干燥的发酵产物粉碎过筛得固体粉末,将固体粉末与60-70重量份的50%乙醇溶液混合制成软材,经18目筛子制粒后,放入65-70℃烘箱中干燥3-4h;用16目筛子整粒;加入硬脂酸镁,微粉硅胶混合均匀后压制成片,压力为3000-3500N。
其中,所述的蛋粉为蛋清粉、蛋黄粉或全蛋粉。
本发明的有益效果:
(1)特定的组分与配比,使咀嚼片口味香甜,口感细腻,浓厚醇香,清新绵长,咀嚼酥脆。
(2)复合发酵剂的使用,按3-5%的比例接种保加利亚乳杆菌、嗜热链球菌、两歧双歧杆菌、干酪乳杆菌,各菌种比例为4∶2∶1∶2,得到更多风味化合物,风味更加天然醇美,同时营养更丰富。尤其是发明人意外的发现,利用独特的阶梯式反应条件,即先高温后稍低温的发酵模式,充分发挥不同温度范围内菌种的发酵优势,菌种之间相互配合协同作用,产生了更多的风味物质和营养物质。
(3)营养均衡、各组分协同作用赋予更高的营养价值。菊粉、燕麦粉和花生粉协同起到有效控制血糖、降低血脂、改善便秘的功效;核桃粉和蜂蜜联合使用可有效掩盖蛋粉的腥臭味,使咀嚼片具有柔和的香甜味;番茄粉和胡萝卜粉,丰富了咀嚼片的营养价值,使其营养及保健功能更全面,番茄粉中含有番茄红素,茄红素是类胡萝卜素家族的一员,比胡萝卜素多了二个不饱和键,然而,茄红素不仅仅是色素而已,它还是很强的抗氧化物,不仅可以保护植物不受阳光、空气污染的伤害,还可在人体及肌肤面也可以防止老化;玉米乳粉、玉米淀粉和麦芽糊精的共同作用可改善咀嚼片粗糙的口感,使其变得细腻适口,且咀嚼后口中无残渣残留;植脂末是油脂、蛋白质、淀粉降解物、乳化剂、抗氧化剂和调味品等物质的混合物,它使的各组分稳定混合,分散均匀,赋予咀嚼片光泽与光滑度,防止食品的黏着,是其它类似功能的物质所不能替代的。本发明的产品兼具健脑、抗衰老、控制血糖、改善便秘等多重功效。
(4)工艺简单、易于操作,适于工业化生产,本发明咀嚼片理化及微生物指标均符合国家标准。
具体实施方式
实施例1:一种蛋粉咀嚼片,其特征在于由以下重量份的原料制备而成:65份蛋粉、12份燕麦粉,12份核桃粉,10份花生粉,9份浓缩乳清蛋白粉,9份脱脂奶粉,11份玉米乳粉,5份菊粉,3份玉米淀粉,4份番茄粉,5份麦芽糊精,6份植脂末,0.8份蛋白糖,0.6份牛奶香精,0.6份鸡蛋香精,0.1份乙基麦芽酚,1份硬脂酸镁,0.3份微粉硅胶;按照以下方法制备:将固体原料分别粉碎后过40目筛,按所述重量份依次称取各原料,将不包括硬脂酸镁、微粉硅胶的原料混合均匀后与60-70重量份的50%乙醇溶液混合制成软材,经18目筛子制粒后,放入65-70℃烘箱中干燥3-4h;用16目筛子整粒;加入硬脂酸镁,微粉硅胶混合均匀后压制成片,压力为3000-3500N。所述的蛋粉为蛋清粉、蛋黄粉或全蛋粉。
实施例2:一种蛋粉咀嚼片,其特征在于主要由以下重量份的原料制备而成:65份蛋粉、12份燕麦粉,12份核桃粉,10份花生粉,9份浓缩乳清蛋白粉,9份脱脂奶粉,11份玉米乳粉,5份菊粉,3份玉米淀粉,4份番茄粉,5份麦芽糊精,6份植脂末,0.8份蛋白糖,0.6份牛奶香精,0.6份鸡蛋香精,0.1份乙基麦芽酚,1份硬脂酸镁,0.3份微粉硅胶、8份蜂蜜、7份小麦胚芽油、和11份胡萝卜粉;
按照以下方法制备:将固体原料分别粉碎后过40目筛,按所述重量份依次称取各原料,将不包括硬脂酸镁、微粉硅胶的原料混合后与同重量份即1∶1的水混合,60℃灭菌30分钟,按3-5%的比例接种保加利亚乳杆菌、嗜热链球菌、两歧双歧杆菌、干酪乳杆菌,各菌种比例为4∶2∶1∶2,先于42-45℃发酵1-2小时,然后于37-38℃发酵2-3小时,发酵结束后,将经过干燥的发酵产物粉碎过筛得固体粉末,将固体粉末与60-70重量份的50%乙醇溶液混合制成软材,经18目筛子制粒后,放入65-70℃烘箱中干燥3-4h;用16目筛子整粒;加入硬脂酸镁,微粉硅胶混合均匀后压制成片,压力为3000-3500N;所述的蛋粉为蛋清粉、蛋黄粉或全蛋粉。
Claims (2)
1.一种蛋粉咀嚼片的制备方法,其特征在于主要由以下重量份的原料制备而成:60-70份蛋粉、10-15份燕麦粉、6-10份核桃粉、8-12份花生粉、8-10份浓缩乳清蛋白粉、8-10份脱脂奶粉、10-12份玉米乳粉、4-6份菊粉、1-4份玉米淀粉、3-5份番茄粉、3-6份麦芽糊精、5-10份蜂蜜、6-8份小麦胚芽油、10-12份胡萝卜粉、4-8份植脂末、0.5-1.0份蛋白糖、0.35-0.8份牛奶香精、0.35-0.95份鸡蛋香精、0.05-0.25份乙基麦芽酚、0.5-1.5份硬脂酸镁、0.05-0.35份微粉硅胶;
所述蛋粉咀嚼片的具体制备方法为:
将固体原料分别粉碎后过40目筛;按所述重量份依次称取各原料,将不包括硬脂酸镁、微粉硅胶的原料混合后与同重量份即1∶1的水混合,60℃灭菌30分钟;以质量百分比计按3-5%的比例接种保加利亚乳杆菌、嗜热链球菌、两歧双歧杆菌和干酪乳杆菌的混合物,混合物中各菌活菌比例为4∶2∶1∶2,先于42-45℃发酵1-2小时,然后于37-38℃发酵2-3小时,发酵结束后,将经过干燥的发酵产物粉碎过筛得固体粉末,将固体粉末与60-70重量份的50%乙醇溶液混合制成软材,经18目筛子制粒后,放入65-70℃烘箱中干燥3-4h;用16目筛子整粒;加入硬脂酸镁,微粉硅胶混合均匀后压制成片,压力为3000-3500N。
2.根据权利要求1所述的蛋粉咀嚼片的制备方法,其特征在于所述的蛋粉为蛋清粉、蛋黄粉或全蛋粉。
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