CN104172087A - 一种益生元复合鸡精调味料制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了益生元复合鸡精调味料制备方法,按份混合益生元配料、营养强化料、增鲜料、增香料、天然增味料、基料及辅料得混合物料;再加入适量水,按照常规鸡精调味料造粒工艺进行造粒、干燥、包装即得。本发明特点是在鸡精调味料中加入多种益生元配料,使烹调的菜肴中增加了一定量的益生元,解决了国人平时摄入的食物中益生元份量不足之弊,从而达到在美食之时同时增补了益生元成份,促进了微生态平衡改善公众营养健康的目的。
Description
技术领域
本发明涉及调味料的制备领域,确切地说是益生元复合鸡精调味料制备方法。
背景技术
据国家卫生部.科技部和国家统计局联合发布的第四次中国居民营养与健康调查数据显示,由微生态失衡引起的营养不良正在成为我国公众营养健康的最大威胁之一。据世界卫生组织最新资料:中国有1.2亿人口患有不同程度的胃肠疾病。有关研究发现:肠癌、高血压、心血管病、糖尿病、癌症等都和肠道菌群失衡有关。因此,提高人体健康水平,必须从改善肠道的微生态开始。 益生元能激活与增值人体内的益生菌,从而达到促进微生态平衡,改善公共营养的作用。已经发表的益生元功效是:减轻便秘症状;预防及缓解肠道疾病;平衡肠内微生态;降低血脂浓度;缓解精神系统疾病;促进矿物质吸收;增强免疫系统,延缓衰老。
现在益生元在食品中的应用已有以下几种食品种类:
(1)乳制品,(2)饮料和健康食品,(3)食品表面涂抹料;(4)婴儿配方乳粉和断乳后的食品;(5)谷物食品;(6)烘烤食品;(7)糖果巧克力,口香糖;(8)开胃食品,汤;(9)酱油和调味品;(10)肉制品;(11)干燥速食食品;(12)罐装食品;(13)动物饲料;(14)宠物食品。
发明内容
本发明目的是提供一种有益生元保健功效的鲜香、味美、营养的益生元复合鸡精调味料的制备方法。上述目的通过以下方案实现:
一种益生元复合鸡精调味料制备方法,其特征在于:包括以下步骤:
(1)称取抗性糊精3-6份,聚果糖1-4份,低聚木糖0.5-1.0份,低聚半乳糖0.5-1.0份混匀,得益生元配料,备用;
(2)称取纯天然鸡肉粉2-4份,酶解鸡骨粉2-4份,玫瑰花粉0.5-1.0份;松花粉0.5-1.0份混匀,得营养强化料,备用;
(3)称取I+G 2.0-2.5份,干贝素0.1-0.3份混匀,得增鲜料,备用;
(4)称取迷迭香1-2份,白胡椒粉0.2-0.4份,茴香粉1-3份,干姜粉1-3份,香葱粉0.6-0.8份,大蒜粉0.3-0.4份,鸡肉油状香精0.5-1.0份,微胶囊香精1-2份混匀,得增香料,备用;
(5)称取鲜鸡肉骨糊2-4份,酵母抽提物1-3份,鸡肉美味肽1-2份,纯鸡油1-3份混匀,得天然增味料,备用;
(6)称取抗结块食盐20-25份,味精36-40份,粉末菜心5-10份,幼砂糖3-6份,海藻糖5-10份,微晶纤维素1-2份,硅酸钙1-2份,二氧化硅0.5-1.0份,部分颗粒原料粉碎后再与粉末原料一起搅拌、混匀,得基料备用;
(7)姜黄色素适量,变性淀粉适量混匀,得辅料,备用;
(8)按份将益生元配料、营养强化料、增鲜料搅拌、混匀,加入增鲜料混匀,再加入天然增味料混匀,最后与基料及辅料一起充分搅拌混匀得混合物料;
(9)在步骤(8)所得混合物料中加入适量水,按照常规鸡精调味料造粒工艺进行造粒,干燥,包装即得成品。
步骤(5)中所述的鲜鸡骨肉糊的制取是采用闷罐焖蒸工艺,工艺要点是:(1)使用具有通气性的煲煮罐;(2)食材选用死后3-5小时的鲜鸡;(3)配水用量是食材质量的2-3倍;(4)煲煮时先用110-120℃高温煮沸,再用85℃-100℃中温慢慢煲煮焖蒸,中温煲煮焖蒸时间掌握在2-3小时左右,然后将其打成泥状后,低温烘干,研磨成粉末即可。
本发明的有益效果为:
1、本发明特点是在鸡精调味料中,加入多种益生元配料,使烹调的菜肴中增加了一定量的益生元,解决了国人平时摄入的食物中益生元份量不足之弊,从而达到在美食之时,同时增补了益生元成份,促进了微生态平衡,改善公众营养健康的目的。
2、添加四种益生元产品,增强益生元的复合功能。
四种益生元产品功能特点简介:
(1)抗性糊精(RD)在人体大肠内缓慢发酵和吸收,增加了肠道内短链脂肪酸的生成,有效地增加有益细菌的数量,进而体现益生元的功效外;由于抗性糊精的特殊的消化模式,可以通过增强消化过程中的饱腹感达到能量的缓解,从而实现了体重控制的目的,进一步达到预防和控制肥胖、心血管疾病、糖尿病等慢性综合性的作用。
(2)低聚果糖(FOS)是公认典型的益生元。由于其显著的健康功效、良好的加工性能和卓越的口感,是目前应用最为广泛的益生元。
(3)低聚木糖(XOS)可以选择性地促进人体肠道双歧杆菌的增殖活性。其双歧因子功能是其它聚合糖类的10-20倍。且可减少有毒发酵产物及有害细菌酶的产生;抑制病原菌和腹泻;防止便秘;促进机体生成B族微生物等多种营养物质。
(4)低聚半乳糖(GOS)除能选择性的提高有益菌的活性或者促进有益菌增殖外,还能够作为诱骗受体阻止致病菌在肠道表皮细胞上的粘附,从而保护人体免受致病菌的入侵。
3、本发明除益生元功能外,还添加玫瑰花粉、松花粉、粉末菜心、海藻糖等含有多种营养的物质,使本发明兼具丰富的营养成份,具有独特的鲜香美味,将天然营养健康融入到人们的日常烹饪中去。
具体实施方式
益生元复合鸡精调味料制备方法,包括以下步骤:
(1)益生元配料:称取抗性糊精5 kg,低聚果糖2 kg,低聚木糖0.5 kg,低聚半乳糖0.5 kg,混合均匀即得益生元配料备用;
(2)营养强化料:称取纯天然鸡肉粉2 kg,酶解鸡骨肉粉2 kg,玫瑰花粉0.5 kg,松花粉0.5 kg,混合均匀备用;
(3)增鲜料:称取“I+G”2.0 kg,干贝素0.2 kg,混匀备用;
(4)增香料:称取迷迭香粉2 kg,白胡椒粉0.3 kg,茴香粉1 kg,干姜粉1 kg,香葱粉0.6 kg,大蒜粉0.3 kg,鸡肉油状香精0.5 kg,微胶囊香精1 kg,混匀备用;
(5)天然增味料:称取鲜鸡肉骨糊2 kg,酵母抽提物2 kg,鸡肉美味肽1 kg,纯鸡油1.5 kg,混匀备用;
(6)基料:称取抗结块食盐20 kg,味精36 kg,粉末菜心5 kg,幼砂糖3 kg,海藻糖5 kg,微晶纤维素2kg,硅酸钙1kg,二氧化硅0.6kg,部分颗粒原料粉碎后再与粉末原料一起搅拌、混匀,得基料备用;
(7)辅料:姜黄色素适量,变性淀粉适量混匀备用;
(8)按质量配比将益生元配料,营养强化料,增鲜料搅拌,混匀,加入增香料混匀,再加入天然增味料混匀,最后与基料及辅料一起充分搅拌混匀得混合物料;
(9)在步骤(8)所得混合料中加入适量水,按照常规鸡精调味料造粒工艺进行造粒、干燥,最后包装即得成品。
Claims (2)
1.一种益生元复合鸡精调味料制备方法,其特征在于:包括以下步骤:
(1)称取抗性糊精3-6份,低聚果糖1-4份,低聚木糖0.5-1.0份,低聚半乳糖0.5-1.0份混匀,得益生元配料,备用;
(2)称取纯天然鸡肉粉2-4份,酶解鸡骨粉2-4份,玫瑰花粉0.5-1.0份;松花粉0.5-1.0份混匀,得营养强化料,备用;
(3)称取I+G 2.0-2.5份,干贝素0.1-0.3份混匀,得增鲜料,备用;
(4)称取迷迭香1-2份,白胡椒粉0.2-0.4份,茴香粉1-3份,干姜粉1-3份,香葱粉0.6-0.8份,大蒜粉0.3-0.4份,鸡肉油状香精0.5-1.0份,微胶囊香精1-2份混匀,得增香料,备用;
(5)称取鲜鸡肉骨糊2-4份,酵母抽提物1-3份,鸡肉美味肽1-2份,纯鸡油1-3份混匀,得天然增味料,备用;
(6)称取抗结块食盐20-25份,味精36-40份,粉末菜心5-10份,幼砂糖3-6份,海藻糖5-10份,微晶纤维素1-2份,硅酸钙1-2份,二氧化硅0.5-1.0份,部分颗粒原料粉碎后再与粉末原料一起搅拌、混匀,得基料备用;
(7)姜黄色素适量,变性淀粉适量混匀,得辅料,备用;
(8)按份将益生元配料、营养强化料、增鲜料搅拌、混匀,加入增鲜料混匀,再加入天然增味料混匀,最后与基料及辅料一起充分搅拌混匀得混合物料;
(9)在步骤(8)所得混合物料中加入适量水,按照常规鸡精调味料造粒工艺进行造粒,干燥,包装即得成品。
2. 根据权利要求1所述的益生元复合鸡精调味料制备方法,其特征在于:
(4)步骤(5)中鲜鸡骨肉糊的制取是采用闷罐焖蒸工艺,工艺要点是:①使用具有通气性的煲煮罐;②食材选用死后3-5小时的鲜鸡;③配水用量是食材质量的2-3倍;④煲煮时先120℃高温,煮沸,再用85℃-100℃中温,慢慢煲煮焖蒸,中温煲煮焖蒸时间掌握在2-3小时。
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