CN104041872A - 一种南瓜肉骨浓汤膏或粉的制备方法 - Google Patents
一种南瓜肉骨浓汤膏或粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种南瓜肉骨浓汤膏或粉的制备方法,该方法采用向肉骨汁加入复合南瓜汁,并添加鸡油和调味剂进行调配均质后,真空低温浓缩、真空冷冻干燥后得产品。本发明采用复合动物骨原料可提升原料中的胶原蛋白、氨基酸、核苷酸等营养物的含量,使营养物质种类更加齐全,鲜香味浓郁,风味丰富;复合南瓜汁的添加不仅增强了浓汤的风味口感,还整体提高了其营养价值和药用价值。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种南瓜肉骨浓汤膏、粉的制备方法。
背景技术
畜骨是肉类加工副产品,含有多种人体必需的营养成分,包括胶原蛋白、矿物质、骨素、维生素等。目前国内畜骨主要是用作饲料,附加值低,利用畜骨生产营养丰富的骨味调味料,将骨中的蛋白质、氨基酸、矿物质、维生素等营养物质融入浓汤中是提高骨副品附加值的有效途径。传统多是对单一的动物骨如猪、鸡、鱼、羊、牛骨等进行熬制,生产的浓汤营养成分不够全面,鲜香味不浓,风味物质比较单一,通过采用复合动物骨原料可有效解决这些问题。
南瓜中含有淀粉、蛋白质、胡萝卜素、维生素B、维生素C和钙、钾、磷、镁、铁、铜、锰、铬、硼等成分,营养丰富,为农村人经常食用的瓜菜。据《滇南本草》载:南瓜性温,味甘无毒,入脾、胃二经,能润肺益气,化痰排脓,驱虫解毒,治咳止喘,疗肺痈便秘,并有利尿、美容等作用。近年来,国内外医学专家、学者究实验表明,食南瓜,还有治疗前列腺肥大、预防前列腺癌、防治动脉硬化与胃粘膜溃疡、化结石作用。
通过检索国内外现有技术发现,目前还没有以南瓜和畜骨为主料制备南瓜肉骨浓汤膏、粉的报道。
发明内容
鉴于现有技术的不足,本发明的目的在于提供一种南瓜肉骨浓汤膏、粉的制备方法,所得南瓜肉骨浓汤膏、粉营养丰富,风味独特,口感鲜香。
为了实现本发明的目的,发明人通过大量试验研究并不懈探索,最终采用向肉骨汁加入复合南瓜汁,并添加鸡油和调味剂进行调配均质后,真空低温浓缩、真空冷冻干燥的方案。具体的技术方案如下:
一种南瓜肉骨浓汤膏或粉的制备方法,该方法包括如下步骤:
(1)取新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入4-8倍(W/W)去离子水,添加香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨、羊骨、猪蹄、鸡架和鸡爪洗净,一起放入高压熬煮罐,加入6-12倍去离子水,在压力0.25-0.40MPa,温度125-145℃条件下熬煮1-2h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)取复合南瓜汁、肉骨汁、鸡油和调味剂均匀混合后均质,在相对真空度为-0.1-0MPa, 温度60-70℃条件下浓缩1-6h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
优选地,如上所述南瓜肉骨浓汤膏或粉的制备方法,其中步骤(1)中所述香辛料包括大葱、香叶、大蒜和生姜。
优选地,如上所述南瓜肉骨浓汤膏或粉的制备方法,其中步骤(2)中各原料的用量为:牛骨180-250份、羊骨180-250份、猪蹄60-100份、鸡架80-120份、鸡爪40-60份。
优选地,如上所述南瓜肉骨浓汤膏或粉的制备方法,其中以重量百分比计,步骤(3)中各组分用量为复合南瓜汁10%-35%、肉骨汁50%-80%、鸡油5%-15%、调味剂5%-10%。
进一步优选地,如上所述南瓜肉骨浓汤膏或粉的制备方法,其中所述的调味剂包括鸡粉、鸡膏、味精和食盐。
再进一步优选地,如上所述南瓜肉骨浓汤膏或粉的制备方法,其中所述的调味剂各组分的用量比为:鸡粉2-5、鸡膏3-4、味精3-5、食盐5-10。
与现有技术相比,本发明涉及的南瓜肉骨浓汤膏或粉的制备方法具有如下明显的有益效果和进步性:
1、采用复合动物骨原料可提升原料中的胶原蛋白、氨基酸、核苷酸等营养物的含量,使营养物质种类更加齐全,鲜香味浓郁,风味丰富;
2、复合南瓜汁的添加不仅增强了浓汤的风味口感,还整体提高了其营养价值和药用价值,并且南瓜汁和肉骨汁的混合降低了单纯的肉骨浓汤的油腻感;
3、以此开发出具有防止动脉硬化、减肥、美容、预防癌症、降血糖、降血脂等功效的南瓜肉骨浓汤膏、粉,营养丰富,口感丰满,气味鲜香浓郁且药用价值高,易于保存和携带方便;
4、本发明不需加入防腐剂、防霉剂等食品添加剂,保存了原料的原汁原味;
5、将可食性动物骨头集中起来进行加工成营养保健品不仅可以变废为宝,还避免了环境污染问题,有利于传统食品的特色经济效益发展。
总之,本发明采用复合动物骨原料可提升原料中的胶原蛋白、氨基酸、核苷酸等营养物的含量,使营养物质种类更加齐全,鲜香味浓郁,风味丰富;复合南瓜汁的添加不仅增强了浓汤的风味口感,还整体提高了其营养价值和药用价值;本发明不需加入防腐剂、防霉剂等添加剂,保存了原料的原汁原味;将骨头集中起来进行加工成营养保健品不仅可以变废为宝,还避免了环境污染问题。
具体实施方式
下面将结合具体实施例,对本发明中的技术方案进行清楚、完整地描述。需要说明的是,以下实施例和对比例中所采用的香辛料的配方为:大葱10份、香叶10份、大蒜12份、生姜14份;所采用的调味剂的配方为:鸡粉3份、鸡膏3份、味精4份、食盐8份。
实施例1
一种南瓜肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)取15kg新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入南瓜重量4倍去离子水,添加3kg香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨18kg、羊骨18kg、猪蹄6kg、鸡架8kg、鸡爪4kg洗净,一起放入高压熬煮罐,加入固体重量6倍去离子水,在压力0.25MPa,温度125℃条件下熬煮1h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)以重量百分比计,取复合南瓜汁10%、肉骨汁80%、鸡油5%、调味剂5%均匀混合后均质,在相对真空度为-0.1MPa, 温度60℃条件下浓缩1h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
实施例2
一种南瓜肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)取22kg新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入南瓜重量8倍去离子水,添加5.5kg香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨25kg、羊骨25kg、猪蹄10kg、鸡架12kg、鸡爪6kg洗净,一起放入高压熬煮罐,加入固体重量12倍去离子水,在压力0.40MPa,温度145℃条件下熬煮2h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)以重量百分比计,取复合南瓜汁35%、肉骨汁50%、鸡油5%、调味剂10%均匀混合后均质,在相对真空度为-0.01MPa, 温度70℃条件下浓缩6h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
实施例3
一种南瓜肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)取18.5kg新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入南瓜重量6倍去离子水,添加4kg香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨2kg、羊骨2kg、猪蹄8kg、鸡架10kg、鸡爪5kg洗净,一起放入高压熬煮罐,加入固体重量9倍去离子水,在压力0.3MPa,温度130℃条件下熬煮1.5h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)以重量百分比计,取复合南瓜汁20%、肉骨汁60%、鸡油10%、调味剂10%均匀混合后均质,在相对真空度为-0.05MPa, 温度65℃条件下浓缩3.5h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
对比例1:不加南瓜
一种肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)将牛骨2kg、羊骨2kg、猪蹄8kg、鸡架10kg、鸡爪5kg洗净,一起放入高压熬煮罐,加入固体重量9倍去离子水,在压力0.3MPa,温度130℃条件下熬煮1.5h,过滤去除骨渣和肉纤维得到肉骨汁;
(2)以重量百分比计,肉骨汁80%、鸡油10%、调味剂10%均匀混合后均质,在相对真空度为-0.05MPa, 温度65℃条件下浓缩3.5h,得到肉骨浓汤膏;
(3)所得肉骨浓汤膏真空冷冻干燥后粉碎,得到肉骨浓汤粉。
对比例2:不加牛骨和羊骨
一种南瓜肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)取18.5kg新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入南瓜重量6倍去离子水,添加4kg香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将猪蹄8kg、鸡架10kg、鸡爪5kg洗净,一起放入高压熬煮罐,加入固体重量9倍去离子水,在压力0.3MPa,温度130℃条件下熬煮1.5h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)以重量百分比计,取复合南瓜汁20%、肉骨汁60%、鸡油10%、调味剂10%均匀混合后均质,在相对真空度为-0.05MPa, 温度65℃条件下浓缩3.5h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
对比例3:不加猪蹄、鸡架和鸡爪
一种南瓜肉骨浓汤膏、粉及其制备方法,其步骤如下:
(1)取18.5kg新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入南瓜重量6倍去离子水,添加4kg香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨2kg、羊骨2kg洗净,一起放入高压熬煮罐,加入固体重量9倍去离子水,在压力0.3MPa,温度130℃条件下熬煮1.5h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)以重量百分比计,取复合南瓜汁20%、肉骨汁60%、鸡油10%、调味剂10%均匀混合后均质,在相对真空度为-0.05MPa, 温度65℃条件下浓缩3.5h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
检测本发明各实施例和对比例制备的南瓜肉骨浓汤粉的营养成分,其营养指标和感官指标如表1、表2所示。
表1 各实施例产品的营养指标分析结果
表2 各实施例产品的感官指标评价结果
Claims (6)
1.一种南瓜肉骨浓汤膏或粉的制备方法,其特征在于该方法包括如下步骤:
(1)取新鲜南瓜洗净,去皮、去囊、去籽后切片蒸熟,加入4-8倍(W/W)去离子水,添加香辛料,采用胶体磨磨浆处理,过滤去除粗纤维得到复合南瓜汁;
(2)将牛骨、羊骨、猪蹄、鸡架和鸡爪洗净,一起放入高压熬煮罐,加入6-12倍去离子水,在压力0.25-0.40MPa,温度125-145℃条件下熬煮1-2h,过滤去除骨渣和肉纤维得到肉骨汁;
(3)取复合南瓜汁、肉骨汁、鸡油和调味剂均匀混合后均质,在相对真空度为-0.1-0MPa, 温度60-70℃条件下浓缩1-6h,得到南瓜肉骨浓汤膏;
(4)所得南瓜肉骨浓汤膏真空冷冻干燥后粉碎,得到南瓜肉骨浓汤粉。
2.根据权利要求1所述南瓜肉骨浓汤膏或粉的制备方法,其特征在于:步骤(1)中所述香辛料包括大葱、香叶、大蒜和生姜。
3.根据权利要求1所述南瓜肉骨浓汤膏或粉的制备方法,其特征在于:步骤(2)中各原料的用量为:牛骨180-250份、羊骨180-250份、猪蹄60-100份、鸡架80-120份、鸡爪40-60份。
4.根据权利要求1所述南瓜肉骨浓汤膏或粉的制备方法,其特征在于:以重量百分比计,步骤(3)中各组分用量为复合南瓜汁10%-35%、肉骨汁50%-80%、鸡油5%-15%、调味剂5%-10%。
5.根据权利要求4所述南瓜肉骨浓汤膏或粉的制备方法,其特征在于:所述的调味剂包括鸡粉、鸡膏、味精和食盐。
6.根据权利要求5所述南瓜肉骨浓汤膏或粉的制备方法,其特征在于:所述的调味剂各组分的用量比为:鸡粉2-5、鸡膏3-4、味精3-5、食盐5-10。
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