CN104172257B - 一种芦笋鸭肉泥及其制作方法 - Google Patents
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- CN104172257B CN104172257B CN201410404495.4A CN201410404495A CN104172257B CN 104172257 B CN104172257 B CN 104172257B CN 201410404495 A CN201410404495 A CN 201410404495A CN 104172257 B CN104172257 B CN 104172257B
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Abstract
本发明公开了一种芦笋鸭肉泥及其制作方法，以芦笋、山药、豌豆、鸭肉为主要原料，四种组分的质量比为芦笋泥：山药泥：豌豆泥：鸭肉泥＝(3～5):(1.5～2.5):1:1，混合均匀，然后加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的2-4％，白兰地酒的加入量与混合泥的比为(4～8)mL:100g，用维生素C调整pH＝4.4-4.6。本发明制备的芦笋鸭肉泥营养均衡，搭配合理，具有色泽诱人、略带酒香味、口感润滑等优点，适合各种人群，尤其适于因牙口不好的老年人食用；无防腐剂，食用方便，符合现代快速生活的节奏也迎合市场的需求。
Description
技术领域
本发明涉及一种芦笋鸭肉泥及其制作方法，属于食品加工技术领域。
背景技术
芦笋被世界卫生组织列为“十大健康蔬菜之首”。芦笋的嫩茎中含有多种氨基酸、蛋白质、维生素及人类健康必需的锰、锌、硒、钼、铬等微量矿物质，还含有一般瓜果蔬菜所没有的芦丁、甘露聚糖以及胆碱等成分,具有调节机体代谢，提高身体免疫力的功效，还可以防治食欲不振等疾病。
以芦笋为原料消费的主要形式为鲜芦笋、速冻芦笋、芦笋罐头、芦笋泡菜、芦笋粉、芦笋茶叶和饮料，目前市场上没有芦笋泥产品的生产和销售。
芦笋由于保鲜困难，不能满足人们常年的需求，将其制备成芦笋罐头、芦笋粉、芦笋茶叶等，虽然可解决芦笋的保存、运输和常年食用的问题，但芦笋粉、芦笋茶叶皆需要先把芦笋干制，在干制过程中势必会造成芦笋中维生素的损失、蛋白质的变性，影响芦笋的营养价值；芦笋罐头、芦笋泡菜在制作过程需要添加防腐剂、盐等，而且芦笋罐头还存在食用前需要进行再加工的问题，不利于老年人食用，尤其因牙口不好而食用蔬菜不便的老年人。
鲜芦笋、速冻芦笋可以比较好的保存芦笋的营养价值，但鲜芦笋存在保藏时间短的问题，两者都存在食用前要进行再加工的问题。
鸭肉富含蛋白质和脂肪，属于酸性食物，单纯食用鸭肉不符合健康膳食的要求；传统的鸭肉食用方法，如烟熏、烘烤、红烧、卤鸭等，不仅使鸭肉变得油腻，而且如果加工不当，生产过程中极易产生苯并芘等致癌物质，不符合现在消费者的消费观念。
随着人们生活水平的不断提高，人们的健康意识也发生了根本的改变，对营养、健康、绿色食品的需求也日益提高；另一方面，我国目前已逐渐步入老龄化阶段，适合老年人食用的食品却相对较少，因此针对老年人这一特殊人群，开发适合老年人食用的绿色、营养的食品是目前亟待解决的问题。
发明内容
本发明的目的是提供一种芦笋鸭肉泥及其制作方法，选取碱性食物芦笋、山药、豌豆，配以酸性食物鸭肉，营养均衡,能够充分满足人体营养需要。芦笋添加山药、豌豆、鸭肉，研制成的芦笋鸭肉泥，添加适量木糖醇和白兰地酒进行调配，具备单一蔬菜泥所没有的特殊风味和食疗作用，满足酸性食物与碱性食物的比例不大于1:4的最佳的日常饮食。芦笋鸭肉泥食用方便，开瓶即食。适合各种人群，尤其适于因牙口不好的老年人食用。
为实现上述目的，本发明采用下述技术方案：
一种芦笋鸭肉泥的制作方法，包括以下步骤：
(1)原料的处理
芦笋泥的制备：将芦笋清洗，切除基部老茎，然后置于95～100℃的水中，热烫6-9min，捞出后将芦笋切成长度为8-12cm的长条，搅拌成泥状，取出后置于紫外照射下，备用；
山药泥的制备：将铁棍山药清洗，去皮，切成小段，预蒸，搅拌成泥状，取出后置于紫外照射下，备用；
豌豆泥的制备：将豌豆洗净，水滚开后将豌豆放入，中火滚煮8-12min，除去新鲜豌豆带的生涩味，至豌豆绵软后捞出，搅拌成泥状，取出后置于紫外照射下，备用；
鸭肉泥的制备：将鸭胸脯肉洗净，沥干水分，置于啤酒中腌制50-70min，取出腌制好的鸭胸脯肉，入炉蒸煮，蒸煮时间为水沸腾后10-15min，趁热取出，绞碎成泥，置于紫外照射下，备用。
(2)芦笋鸭肉泥的制备
在无菌操作台上将芦笋泥、山药泥、豌豆泥、鸭肉泥以质量比(3～5):(1.5～2.5):1:1，混合，将混合泥搅拌均匀后，加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的2-4％，白兰地酒的加入量与混合泥的比为(4～8)mL:100g，然后用维生素C(Vc)调整pH为4.4-4.6，搅拌均匀，即制得芦笋鸭肉泥。
在紫外照射下将制备的芦笋鸭肉泥装入已灭菌的玻璃瓶中，在装瓶后密封前采用加热排气法将瓶内顶隙的气体排出，当瓶内中心温度达75℃时，立刻密封，最后置于100℃沸水中杀菌15～20min，冷却后即为成品。
步骤(1)中，芦笋泥的制备所用的芦笋长度为20～25cm，鲜嫩、笋体挺直、无断裂、顶不开伞；
步骤(1)中，芦笋的热烫时间优选为7min；
优选的，步骤(2)中，芦笋泥、山药泥、豌豆泥、鸭肉泥的质量比为4:2:1:1；
优选的，步骤(2)中，木糖醇的加入量为混合泥质量的3％；
优选的，步骤(2)中，白兰地酒的加入量与混合泥的比为6mL:100g；
优选的，步骤(2)中，用维生素C(Vc)调整pH为4.5。
本发明营养机理为：
芦笋的营养价值很高，含有人体不可缺少的氨基酸、矿物质、多种营养元素、大量的维生素、皂角甙类化合物及黄酮类等多种活性成分。芦笋中含有对人体起保健作用的物质有至少6种以上甾体皂苷类化合物和芦丁、甘露聚糖、胆碱、叶酸等，对心脏病、高血压、动脉硬化、神经痛、神经炎、低钾病、皮炎、心率过速、疲劳症、水肿、膀胱炎、排尿困难等病症有一定疗效。芦笋蛋白质中含有人体所必需的八种氨基酸，不仅数量多而且比值合理，且易于被人体消化、吸收，是少有的植物性高质量完全蛋白质。其中精氨酸与赖氨酸之比为1.06，营养学家们认为二者比值接近于1的食物，对降低血脂有明显作用；芦笋蛋白质所含氨基酸中，天门冬氨酸含量最高，达到1.826％，对治疗心血管病及泌尿系统疾病有很大好处；芦笋含有抗癌的有效成分天门冬酰胺和微量元素硒，对乳腺癌、肺癌等有一定治疗效果；芦笋中含石刁柏皂苷、香豆素等物质，常食可增强体力，消除疲劳；芦笋中的芦丁、甘露聚糖、胆碱以及精氨酸等，对预防高血压、脑溢血等疾病有很好的作用；芦笋中丰富的组蛋白，能控制癌细胞的生长。
山药含有淀粉酶、多酚氧化酶等物质，有利于脾胃消化吸收功能，而且含有多种营养素，有强健机体、滋肾益精的作用。山药不含脂肪，而且所含的黏蛋白能预防心血管系统的脂肪沉积，防止动脉过早地发生硬化。山药中的黏液多糖物质与无机盐类相结合，可以形成骨质，使软骨具有一定弹性。
豌豆营养丰富，富含优质蛋白质、脂肪、糖类、粗纤维、矿物质、维生素等。豌豆与一般蔬菜有所不同，它所含有的止杈酸、赤霉素和植物凝集素等，具有抗菌消炎、增强新陈代谢和机体免疫力功能。豌豆中富含胡萝卜素，食用后可防止人体致癌物质的合成，从而减少癌细胞的形成，降低癌症的发病率。豌豆中富含粗纤维，能促进大肠蠕动，保持大便通畅，起到清洁大肠的作用。
鸭肉因性平和而不热，脂肪高而不腻，富含蛋白质、脂肪、铁、钾、糖等多种营养素，有清热凉血、祛病健身之功效。鸭肉配山药，不但可消除鸭肉的油腻，还有补肺、健脾、养胃、固肾的作用。
白兰地可帮助胃肠消化、驱寒暖身、化瘀解毒、解热利尿之功效；是有效的血管扩张剂，能提高心血管的强度，是心血管病人的良药。
芦笋鸭肉泥集合了芦笋、山药、豌豆、鸭肉四种主要食材的营养保健及辅助治疗价值，满足酸性食物与碱性食物的比例不大于1:4的最佳的日常饮食，具有广阔的消费市场和发展前景。
本发明的有益效果：
(1)本发明的芦笋鸭肉泥中，芦笋味道鲜美，含有多种营养物质，可增强食欲、助消化，具有降压利尿、防治高血压等功效；铁棍山药具有健脾补虚、止咳润肺、益精补肾、帮助消化、增强食欲的作用；豌豆中富含人体所需要的各种营养物质，尤其是含有优质蛋白质，可以提供机体的抗病能力和康复能力。芦笋、山药、豌豆三者搭配可起到健脾益胃、帮助消化的功能；鸭肉因性平和而不热，脂肪高而不腻，富含蛋白质、脂肪、铁、钾、糖等多种营养素，有清热凉血、祛病健身之功效，鸭肉配山药，不但可消除鸭肉的油腻，还有补肺、健脾、养胃、固肾的作用。
(2)本发明的芦笋鸭肉泥以芦笋、山药、豌豆、鸭肉为主要原料，四种组分的质量比为芦笋泥：山药泥：豌豆泥：鸭肉泥为＝(3～5):(1.5～2.5):1:1，该原料搭配比例符合营养学中对酸性食物和碱性食物的比例要求，酸碱搭配合理。
(3)本发明的芦笋鸭肉泥生产工艺简单，可操作性强，制备的芦笋鸭肉泥具有高营养、易吸收、低糖等的保健作用，营养均衡,能够充分满足人体营养需要，特别适宜于因牙口不好的老年人食用。
(4)本发明的芦笋鸭肉泥中添加有适量白兰地酒进行调配，使制备的芦笋鸭肉泥具有色泽诱人、略带酒香味、口感润滑的优点；而且白兰地酒对大脑的活动神经具有一定的激活作用，可降低老年人患老年痴呆症的概率。
具体实施方式
下面通过具体实例对本发明进行进一步的阐述，应该说明的是，下述说明仅是为了解释本发明，并不对其内容进行限定。
实施例1
一种芦笋鸭肉泥的制备方法，包括以下步骤：
(1)原料的处理
芦笋泥的制备：挑选长度为20～25cm鲜嫩、笋体挺直、无断裂、顶不开伞的芦笋，将芦笋放于流动水中浸泡，清洗去除表面泥沙，杂草等，切除基部老茎，置于95℃水中，热烫7min，捞出后切成约10cm的长条，置于料理机中搅拌成泥状，泥状物质地细腻，无明显纤维状物存在。取出后置于紫外照射下，备用；
山药泥的制备：将铁棍山药清洗，除掉泥沙，杂草等，去皮，切成0.5cm左右的山药块，放入0.01％Vc中浸泡30min进行护色；将山药块放入沸水中进行预煮，温度为(100±1)oC，时间5min；趁热捞出山药块，置于料理机搅拌成泥状，泥状物质地细腻，无明显纤维状物或块状物存在。取出后置于紫外照射下，备用。
豌豆泥的制备：豌豆洗净，水滚开后将豌豆放到锅里，中火滚煮10min，除去新鲜豌豆带的生涩味，至豌豆绵软后趁热捞出，置于料理机中搅拌成泥状，泥状物质地细腻。取出后置于紫外照射下，备用；
鸭肉泥的制备：将鸭胸脯肉洗净，沥干水分，置于啤酒中腌制60min(啤酒淹没鸭肉即可)，取出腌制好的鸭胸脯肉，入炉蒸煮，蒸煮时间为水沸腾后10min，用食品夹趁热取出置于料理机中绞碎成泥，取出后置于紫外照射下，备用。
(2)芦笋鸭肉泥的制备
在无菌操作台上将芦笋泥、山药泥、豌豆泥、鸭肉泥以质量比4:2:1:1，混合，将混合泥搅拌均匀后，加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的3％，白兰地酒的加入量与混合泥的比为6mL:100g，最后用Vc调整pH＝4.5，搅拌均匀，即制得芦笋鸭肉泥。
在紫外照射下将制备的芦笋鸭肉泥装入已灭菌的玻璃瓶中，在装瓶后、密封前采用加热排气法将瓶内顶隙的气体排出，当瓶内中心温度达75℃时，立刻密封，最后置于100℃沸水中杀菌20min，冷却后即为成品。
开盖后尽可能一次吃完，若瓶中有未食用部分应置冰箱冷藏，可存放3天。
本实施例制备的芦笋鸭肉泥的感官指标如表1所示。
表1芦笋鸭肉泥的感官指标
实施例2
一种芦笋鸭肉泥的制备方法，包括以下步骤：
(1)原料的处理
芦笋泥的制备：挑选长度为20～25cm鲜嫩、笋体挺直、无断裂、顶不开伞的芦笋，将芦笋放于流动水中浸泡，清洗去除表面泥沙，杂草等，切除基部老茎，置于100℃水中，热烫6min，捞出后切成约12cm的长条，置于料理机中搅拌成泥状，泥状物质地细腻，无明显纤维状物存在。取出后置于紫外照射下，备用；
山药泥的制备：将铁棍山药清洗，除掉泥沙，杂草等，去皮，切成0.5cm左右的山药块，放入0.01％Vc中浸泡30min进行护色；将山药块放入沸水中进行预煮，温度为(100±1)oC，时间5min；趁热捞出山药块，置于料理机搅拌成泥状，泥状物质地细腻，无明显纤维状物或块状物存在。取出后置于紫外照射下，备用。
豌豆泥的制备：豌豆洗净，水滚开后将豌豆放到锅里，中火滚煮12min，除去新鲜豌豆带的生涩味，至豌豆绵软后趁热捞出，置于料理机中搅拌成泥状，泥状物质地细腻。取出后置于紫外照射下，备用；
鸭肉泥的制备：将鸭胸脯肉洗净，沥干水分，置于啤酒中腌制50min(啤酒淹没鸭肉即可)，取出腌制好的鸭胸脯肉，入炉蒸煮，蒸煮时间为水沸腾后10min，用食品夹趁热取出置于料理机中绞碎成泥，取出后置于紫外照射下，备用。
(2)芦笋鸭肉泥的制备
在无菌操作台上将芦笋泥、山药泥、豌豆泥、鸭肉泥以质量比3:1.5:1:1，混合，将混合泥搅拌均匀后，加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的2％，白兰地酒的加入量与混合泥的比为4mL:100g，最后用Vc调整pH＝4.0，搅拌均匀，即制得芦笋鸭肉泥。
在紫外照射下将制备的芦笋鸭肉泥装入已灭菌的玻璃瓶中，在装瓶后、密封前采用加热排气法将瓶内顶隙的气体排出，当瓶内中心温度达75℃时，立刻密封，最后置于100℃沸水中杀菌20min，冷却后即为成品。
开盖后尽可能一次吃完，若瓶中有未食用部分应置冰箱冷藏，可存放3天。
本实施例制备的芦笋鸭肉泥的感官指标如表2所示。
表2芦笋鸭肉泥的感官指标
实施例3
一种芦笋鸭肉泥的制备方法，包括以下步骤：
(1)原料的处理
芦笋泥的制备：挑选长度为20～25cm鲜嫩、笋体挺直、无断裂、顶不开伞的芦笋，将芦笋放于流动水中浸泡，清洗去除表面泥沙，杂草等，切除基部老茎，置于95℃水中，热烫9min，捞出后切成约8cm的长条，置于料理机中搅拌成泥状，泥状物质地细腻，无明显纤维状物存在。取出后置于紫外照射下，备用；
山药泥的制备：将铁棍山药清洗，除掉泥沙，杂草等，去皮，切成0.5cm左右的山药块，放入0.01％Vc中浸泡30min进行护色；将山药块放入沸水中进行预煮，温度为(100±1)oC，时间5min；趁热捞出山药块，置于料理机搅拌成泥状，泥状物质地细腻，无明显纤维状物或块状物存在。取出后置于紫外照射下，备用。
豌豆泥的制备：豌豆洗净，水滚开后将豌豆放到锅里，中火滚煮10min，除去新鲜豌豆带的生涩味，至豌豆绵软后趁热捞出，置于料理机中搅拌成泥状，泥状物质地细腻。取出后置于紫外照射下，备用；
鸭肉泥的制备：将鸭胸脯肉洗净，沥干水分，置于啤酒中腌制70min(啤酒淹没鸭肉即可)，取出腌制好的鸭胸脯肉，入炉蒸煮，蒸煮时间为水沸腾后15min，用食品夹趁热取出置于料理机中绞碎成泥，取出后置于紫外照射下，备用。
(2)芦笋鸭肉泥的制备
在无菌操作台上将芦笋泥、山药泥、豌豆泥、鸭肉泥以质量比5:2.5:1:1，混合，将混合泥搅拌均匀后，加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的3％，白兰地酒的加入量与混合泥的比为8mL:100g，最后用Vc调整pH＝5.0，搅拌均匀，即制得芦笋鸭肉泥。
在紫外照射下将制备的芦笋鸭肉泥装入已灭菌的玻璃瓶中，在装瓶后、密封前采用加热排气法将瓶内顶隙的气体排出，当瓶内中心温度达75℃时，立刻密封，最后置于100℃沸水中杀菌20min，冷却后即为成品。
开盖后尽可能一次吃完，若瓶中有未食用部分应置冰箱冷藏，可存放3天。
本实施例制备的芦笋鸭肉泥的感官指标如表3所示。
表3芦笋鸭肉泥的感官指标
Claims (8)
1.一种芦笋鸭肉泥的制作方法，其特征在于，包括以下步骤：
(1)原料的处理
芦笋泥的制备：将芦笋清洗，置于95～100℃的水中，热烫6～9min，搅拌成泥状，备用；
山药泥的制备：将山药清洗，去皮，预蒸，搅拌成泥状，备用；
豌豆泥的制备：将豌豆洗净，水滚开后将豌豆放入，中火滚煮8～12min，至豌豆绵软后捞出，搅拌成泥状，备用；
鸭肉泥的制备：将鸭胸脯肉洗净，沥干水分，置于啤酒中腌制50～70min，取出腌制好的鸭胸脯肉，入炉蒸煮，蒸煮时间为水沸腾后10～15min，取出，绞碎成泥，备用；
(2)芦笋鸭肉泥的制备
将芦笋泥、山药泥、豌豆泥、鸭肉泥以质量比(3～5):(1.5～2.5):1:1，混合，将混合泥搅拌均匀后，加入木糖醇、白兰地酒进行调配，木糖醇的加入量为混合泥质量的2～4％，白兰地酒的加入量与混合泥的比为(4～8)mL:100g，然后用维生素C调整pH为4.4～4.6，搅拌均匀，即制得芦笋鸭肉泥。
2.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(1)中，芦笋泥的制备所用的芦笋长度为20～25cm，笋体挺直、无断裂、顶不开伞。
3.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(1)中，芦笋的热烫时间为7min。
4.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(2)中，芦笋泥、山药泥、豌豆泥、鸭肉泥的质量比为4:2:1:1。
5.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(2)中，木糖醇的加入量为混合泥质量的3％。
6.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(2)中，白兰地酒的加入量与混合泥的比为6mL:100g。
7.如权利要求1所述的一种芦笋鸭肉泥的制作方法，其特征在于，步骤(2)中，用维生素C调整pH为4.5。
8.权利要求1至7任一项所述的方法制作得到的芦笋鸭肉泥。
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