CN104068409B - 一种植物蛋白粉肠及其制作方法 - Google Patents
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种植物蛋白粉肠及其制作方法,以大米蛋白粉、大豆分离蛋白和木薯变性淀粉为主要原料,并添加TG酶,可得然胶等制作而成。产品营养丰富,质地细腻,香脆爽口,工艺步骤简洁、加工方便,适合工业化生产。
Description
技术领域
本发明属于食品加工领域,具体涉及一种植物蛋白粉肠及其制作方法。
背景技术
大米蛋白是一种被公认的优质食用蛋白,它具有氨基酸组成合理和低过敏性的特点。大米蛋白的氨基酸配比合理,含有人体和动物生长所必需的各种氨基酸,与FAO/WHO所推荐的营养配比模式极相近,大米蛋白质中赖氨酸含量很高,是其它植物蛋白所无法比拟的。
大米蛋白低抗原性是其有别于其它植物蛋白的另一个特点,是唯一可以免于过敏试验的植物蛋白。
大米蛋白的生物价为77,不但在各种粮食中居第一位(包括大豆),而且可以与鱼(生物价76)、虾及牛肉相媲美。
近年研究发现,大米蛋白不仅具有重要营养价值,还具有重要保健功能,如抗糖尿病、抗胆固醇、抗癌变等。
目前关于以大米蛋白为主要原料加工成肠类制品的工艺还未见报道。
发明内容
本发明的目的在于提供一种植物蛋白粉肠及其制作方法,产品营养丰富,质地细腻,香脆爽口,工艺步骤简洁、加工方便,适合工业化生产。
为实现上述目的,本发明采用如下技术方案:
一种植物蛋白粉肠,包括以下质量百分数的原料:大米蛋白粉20~40%,木薯变性淀粉30~50%,大豆分离蛋白30~50%,食盐2~4%,白糖1.5~3%,味精1~2%,白胡椒粉3~6%,五香粉3~6%,TG酶0.3~0.6%,可得然胶0.3~0.6%,复合磷酸盐0.2~0.4%,各原料的质量百分数之和为100%。
制作方法包括以下步骤:
(1)配料:将大米蛋白粉、大豆分离蛋白、木薯变性淀粉、TG酶、可得然胶分别称量;将食盐、味精、白糖、白胡椒粉、五香粉、复合磷酸盐混合均匀制成辅料包;
(2)磨浆:将大米蛋白粉和大豆分离蛋白加水搅拌混合,原料与水的质量比为1:3.5~1:4.5,搅拌均匀制成溶液,倒入胶体磨中进行磨浆处理,当碾磨至浆液成糊状时加入TG酶,继续碾磨1~2min;
(3)调味:将步骤(2)的浆液与木薯变性淀粉一同放入搅拌机中,边加水边搅拌,木薯变性淀粉与水的质量比为1:3~1:3.5,在搅拌过程中分2~3次加入辅料包,搅拌至浆液呈粘稠状时加入可得然胶,继续搅拌0.5~1min;
(4)灌装:采用直径为16~18mm的胶原蛋白肠衣在0.06~0.08MPa条件下进行真空灌装,灌装定量11.5~12.5g/节,长度3.8~4.2cm/节,将灌装好的肠体放在40~50℃的水中静置40~50min;
(5)蒸煮、冷却:将灌装好的肠体在80~90℃下蒸煮15~30min,送入温度为15℃以下的冷却室进行冷却,冷却至肠体中心温度在15℃以下;
(6)包装、杀菌:0.08MPa下进行真空包装,90℃下杀菌40min,接着用流动水冷却40min。
本发明的显著优点在于:
(1)本发明中所添加的大米蛋白粉是一种蛋白质含量高,氨基酸组成合理,被公认为优质的食用蛋白。因此本发明较传统的肠类制品营养更加全面,氨基酸组成更加合理。
(2)本发明中的技术方案步骤简洁、加工方便,适合工业化生产。
(3)本发明使用的原料丰富,取材方便,产品附加值高,适合长期生产。
具体实施方式
实施例1
一种植物蛋白粉肠,由下列原料按如下重量配比制成:
大米蛋白粉2kg,大豆分离蛋白4kg,木薯变性淀粉4kg,TG酶0.06kg,可得然胶0.06kg。
辅料包:食盐0.3kg,白糖0.2kg,味精0.15kg,白胡椒粉0.4kg,五香粉0.3kg,复合磷酸盐0.03kg。
用上述配方制作一种植物蛋白粉肠的方法如下:
将大米蛋白粉和大豆分离蛋白加16kg水搅拌混合,使其混合均匀制成溶液。将该溶液倒入胶体磨中进行磨浆处理,当碾磨至浆液呈糊状时加入TG酶,继续碾磨1min即可出机。将碾磨得到的浆液与4kg木薯变性淀粉一起放入搅拌机中边搅拌边加水,水的添加量为12kg,并在搅拌过程中分2次撒入辅料包,使辅料充分混均。搅拌至浆液呈粘稠状时均匀撒入可得然胶,继续搅拌0.5min即可出机进行灌装。灌装采用直径17mm的胶原蛋白肠衣在真空度0.07MPa真空条件下进行灌装,灌装定量12g/节,长度4cm/节,将灌装好的肠体放在45℃的水中静置45min。然后将灌装好的肠体在85℃下蒸煮20min后送入室温为15℃以下的冷却室进行冷却,冷却至肠体中心温度15℃以下即可包装。包装采用真空联包机在0.08MPa真空度下进行包装,包装后在90℃下杀菌40min,最后用流动水冷却40min即得成品。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (1)
1.一种植物蛋白粉肠,其特征在于:由以下质量百分数的原料制成:大米蛋白粉20~40%,木薯变性淀粉30~50%,大豆分离蛋白30~50%,食盐2~4%,白糖1.5~3%,味精1~2%,白胡椒粉3~6%,五香粉3~6%,TG酶0.3~0.6%,可得然胶0.3~0.6%,复合磷酸盐0.2~0.4%,各原料的质量百分数之和为100%;
制作方法包括以下步骤:
(1)配料:将大米蛋白粉、大豆分离蛋白、木薯变性淀粉、TG酶、可得然胶分别称量;将食盐、味精、白糖、白胡椒粉、五香粉、复合磷酸盐混合均匀制成辅料包;
(2)磨浆:将大米蛋白粉和大豆分离蛋白加水搅拌混合,原料与水的质量比为1:3.5~1:4.5,搅拌均匀制成溶液,倒入胶体磨中进行磨浆处理,当碾磨至浆液成糊状时加入TG酶,继续碾磨1~2min;
(3)调味:将步骤(2)的浆液与木薯变性淀粉一同放入搅拌机中,边加水边搅拌,木薯变性淀粉与水的质量比为1:3~1:3.5,在搅拌过程中分2~3次加入辅料包,搅拌至浆液呈粘稠状时加入可得然胶,继续搅拌0.5~1min;
(4)灌装:采用直径为16~18mm的胶原蛋白肠衣在0.06~0.08MPa条件下进行真空灌装,灌装定量11.5~12.5g/节,长度3.8~4.2cm/节,将灌装好的肠体放在40~50℃的水中静置40~50min;
(5)蒸煮、冷却:将灌装好的肠体在80~90℃下蒸煮15~30min,送入温度为15℃以下的冷却室进行冷却,冷却至肠体中心温度在15℃以下;
(6)包装、杀菌:0.08MPa下进行真空包装,90℃下杀菌40min,接着用流动水冷却40min。
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