CN104397608A - 一种素香肠及其制备方法 - Google Patents
一种素香肠及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种素香肠,由下述重量份计的原料制成:非转基因大豆组织蛋白15~20份、非转基因大豆分离蛋白5~8份、黄原胶1~2份、淀粉8~11份、植物油8~11份、冰水20~50份、果脯1~3份、鲜蒜0.2~0.5份、白砂糖1.5~4.0份、食盐1.4~4.0份、味精0.15~0.4份、山梨酸钾0.00243~0.00486份、红曲米0.009~0.036份、五香粉0.18~0.36份、桂皮粉0.1~0.15份。本发明还公开了该素香肠的制备方法。本发明的素香肠低脂肪、高蛋白、色泽红润、结构致密、外脆内软、鲜嫩、清香爽口,具有独特的素香肠香味、且有一定的肉质感,集营养、美味、安全于一体。
Description
技术领域
本发明涉及一种素香肠及其制备方法,属于食品技术领域。
背景技术
传统的香肠制品一般采用塑料肠衣作为内包装材料,因其不易降解,而对环境造成污染。其次,含肉香肠制品,色泽暗淡、结构松软、口感差、脂肪含量高,食用后体重容易增加,给人们的身体健康会造成一定的危害,不适合素食主义者和肥胖人群食用。豆类蛋白的氨基酸组成接近人体的需要,其组成比例类似动物蛋白质,因此利用豆类蛋白制成的素食品逐渐被消费者所接受。
专利“人造素香肠及其制备方法”(CN 101496566B),公开了一种以大豆组织蛋白和大豆分离蛋白为主要原料制备的人造素香肠,该专利存在的不足之处在于口味比较单一,无法满足不同消费者的需求。另外,现有的素香肠制备多以大豆分离蛋白和淀粉作为粘结剂,淀粉加入量太少,粘结效果不好,淀粉加入量过多,会影响素香肠的口感。
发明内容
本发明的目的是提供一种素香肠及其制备方法。以可食性的胶原蛋白肠衣作为内包装材料,以分离蛋白、淀粉和黄原胶作为粘合剂,同时加入果脯、鲜蒜和桂皮粉等原料,该素香肠低脂肪、高蛋白、色泽红润、结构致密、外脆内软、肉质鲜嫩、清香爽口,独特的素香肠香味、肉质感强烈。
为实现上述目的,本发明采用下述技术方案:
一种素香肠,由下述重量份计的原料制成:
非转基因大豆组织蛋白15~20份、非转基因大豆分离蛋白5~8份、黄原胶1~2份、淀粉8~11份、植物油8~11份、冰水20~50份、果脯1~3份、鲜蒜0.2~0.5份、白砂糖1.5~4.0份、食盐1.4~4.0份、味精0.15~0.4份、山梨酸钾0.00243~0.00486份、红曲米0.009~0.036份、五香粉0.18~0.36份、桂皮粉0.1~0.15份。
优选的,该素香肠是由下述重量份计的原料制成的:
非转基因大豆组织蛋白18份、非转基因大豆分离蛋白7份、黄原胶1.5份、淀粉9份、植物油8份、冰水50份、果脯2份、鲜蒜0.2份、白砂糖2.5份、食盐2份、味精0.2份、山梨酸钾0.003份、红曲米0.02份、五香粉0.2份、桂皮粉0.1份。
所述果脯选自苹果脯、酸角脯、杏脯、梨脯、桃脯、太平果脯、青梅、山楂片或果丹皮;
所述植物油选自大豆色拉油、玉米油或棕榈油;
所述淀粉选自玉米淀粉、土豆淀粉或木薯淀粉。
其中,黄原胶又称黄胶、汉生胶,黄单胞多糖,是一种由假黄单胞菌属发酵产生的单孢多糖,由甘蓝黑腐病野油菜黄单胞菌以碳水化合物为主要原料,经好氧发酵生物工程技术,切断1,6-糖苷键,打开支链后,在按1,4-键合成直链组成的一种酸性胞外杂多糖。黄原胶是一种集增稠、悬浮、乳化、稳定于于一体.性能最优越的生物胶。黄原胶的分子侧链末端含有丙酮酸基团的多少,对其性能有很大影响。黄原胶具有长链高分子的一般性能,但它比一般高分子含有较多的官能团,在特定条件下会显示独特性能。它在水溶液中的构象是多样的,不向条件下表现不同的特性:悬浮性和乳化性、增稠性、热稳定性及粘接性能,本发明主要利用其增稠和粘接性能,使胶原蛋白肠衣与填充的馅料很好的粘合在一起成为一个不可分割的整体。
果脯是用新鲜水果经过去皮、取核、糖水或蜂蜜煮制、浸泡、烘干和整理包装等主要工序制成的食品,鲜亮透明,表面干燥,稍有粘性,含水量在20%以下。果脯种类繁多,可选择的口味众多。果脯选料精、加工细,所以产品色泽好、味道正、柔软爽口。色泽由浅黄到桔黄,呈椭圆形,不破不烂,不反糖,不粘手,吃起来柔软,酸甜适口。一般的果脯块形完整,色泽透明,肉质丰富,质地柔软,酸甜可口,原果味浓,果脯的主要成分为果酸、矿物质、维生素C等,营养价值高,易被人体吸收。加入果脯粒能显著改善素香肠的口感和风味,加入不同的果脯使素香肠呈现出不同的口味,同时能增加人们的食欲。
加入鲜蒜也能显著改善素香肠的口感,能提高人们的食欲。大蒜还具有抗菌消炎、抗癌、抗血小板凝聚、降血脂、降血糖、可使血液变稀、降低血压高、降低胆固醇、消除疲劳、恢复体力、使血液畅通的功效与作用。
加入桂皮粉能使素香肠的功能特性增加。桂皮粉(也叫肉桂粉)是由肉桂或大叶清化桂的干皮和枝皮制成的粉末,气芳香,多用于面包、蛋糕及其他烘焙产品。加入桂皮粉使素香肠具有散寒止痛,活血通经的功效,以及具有降血糖、降血脂的作用。
加入红曲米也能增加素香肠的功能特性。红曲米是以稻米为原料,用红曲霉发酵而成,具有活血化瘀,健脾消食之功效。
本发明采用非转基因大豆分离蛋白和非转基因大豆组织蛋白,赋予产品组织结构和肉感。大豆分离蛋白以非转基因的大豆或脱脂的豆饼为原料,采用酸、碱处理使其蛋白质形成凝胶,蛋白质含量在90%以上。大豆分离蛋白具有较好的乳化性能,能起到保水保油作用,并使产品有较好的切片性。大豆组织蛋白,俗称“拉丝蛋白”,将非转基因的大豆浓缩蛋白及分离蛋白等经挤压、膨化机的高温高压处理而成,蛋白质含量在70%左右。具有纤维状结构,咀嚼感与肌肉纤维相似。
植物油赋予产品脂肪营养成分,在口感方面起到润滑作用,对于产品的风味也有贡献。
淀粉赋予产品碳水化合物营养成分,改善产品组织结构,使产品切片性和弹性增强。
食盐、白砂糖、味精、五香粉等调味品赋予产品基本味道。
本发明用于制备素香肠的各原料组份之间具有协同作用,其中,红曲米除了具有防腐和着色功效外,还与桂皮粉相互配合,共同起到活血通瘀,降糖降脂的功效,特别适合高血脂和肥胖人群食用;具有蒜香味的鲜蒜和具有酸甜口味的果脯的加入,增加了素香肠的口味选择。
该素香肠的制备方法,包括以下步骤:
(1)将大豆组织蛋白在清水浸泡2~6小时,充分吸水后沥干,经拉丝处理,得到成纤后的组织蛋白;
(2)再依次加入大豆分离蛋白、黄原胶和植物油进行乳化处理,高速斩拌6~10分钟,得到乳化物;
(3)向步骤(2)制备的乳化物中加入部分冰水,边搅拌边加入食盐、红曲米;4~8min后,再加入白砂糖、味精、山梨酸钾、五香粉、桂皮粉,再搅拌2~4min后,加入剩余冰水,继续搅拌2min,确保各种原料充分溶解,最后用细滤网过滤出乳化机中的不溶物,并保证配制好的盐水温度控制在0~4℃范围;
(4)真空搅拌:将步骤(3)处理的乳化物、捣碎后的鲜蒜、果脯,置入真空搅拌机进行搅拌,低速搅拌时间30~40分钟,混合均匀;
(5)灌制:将搅拌好的馅料倒入灌肠机料斗中,调整合适的真空度、灌制速度在真空状态下充填入胶原蛋白肠衣,灌制后的肠体应饱满有弹性,然后采用扎线机捆扎,清水冲洗肠体表面的残渣;
(6)热加工:在干燥、蒸煮为一体的自动化蒸炉内进行,干燥温度55~60℃,,蒸煮温度76~80℃,25分钟完成熟化过程及30分钟完成杀菌过程;
(7)冷却:出蒸炉后,用无污染处理过的冷水喷淋,在0~4℃的低温库使产品中心温度降到18℃;质检:将冷却后的产品进行修整,去掉端口处多余的肠衣,得素香肠产品。
本发明的有益效果:
(1)本发明的素香肠配方合理,添加有果脯、鲜蒜和桂皮粉等组分,增加了素香肠可以选择的口味,制备的素香肠低脂肪、高蛋白、色泽红润、结构致密、外脆内软、鲜嫩、清香爽口,具有独特的素香肠香味、且有一定的肉质感,集营养、美味、安全于一体。
(2)本发明以胶原蛋白肠衣作为内包装材料,可自然降解,也可直接食用,不会造成环境污染。
(3)本发明以黄原胶作为主要的粘合剂,增稠和粘连性能好,胶原蛋白肠衣与填充的馅料很好的粘合在一起成为一个不可分割的整体。
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
一种素香肠
配方:
非转基因大豆组织蛋白18千克、非转基因大豆分离蛋白7千克、黄原胶1.5千克、淀粉9千克、植物油8千克、冰水50千克、苹果脯2千克、鲜蒜0.2千克、白砂糖2.5千克、食盐2千克、味精0.2千克、山梨酸钾0.003千克、红曲米0.02千克、五香粉0.2千克、桂皮粉0.1千克。
其中,淀粉为玉米淀粉,植物油为大豆色拉油。
制备方法:
(1)将非转基因大豆组织蛋白在清水浸泡6小时,要求水量充足,上面压有重物,大豆组织蛋白充分吸水后变得柔软,然后用清水清洗两遍,沥干,在斩拌机内进行拉丝处理,刀的转速为1000转/分钟,时间2分钟,制得长短和粗细比较均一的纤维,得到成纤后的组织蛋白;
(2)再依次加入非转基因大豆分离蛋白、黄原胶、淀粉和植物油进行乳化处理,刀的转速为5000转/分钟,高速斩拌6分钟,得到乳化物;
(3)向步骤(2)制备的乳化物中加入2/3的冰水,边搅拌边加入食盐、红曲米;6min后,再加入白砂糖、味精、山梨酸钾、五香粉、桂皮粉,再搅拌2min后,加入剩余冰水,继续搅拌2min,确保各种原料充分溶解,最后用细滤网过滤出乳化机中的不溶物,并保证配制好的盐水温度控制在0~4℃范围,这样可以抑制微生物的活性,从而减少或避免其中各种营养成分不变质;
(4)真空搅拌:将步骤(3)处理的乳化物、捣碎后的鲜蒜、果脯,置入真空搅拌机进行搅拌,低速搅拌时间30分钟,混合均匀;其中,鲜蒜先进行浸泡10分钟去皮,然后洗净,再捣碎;
(5)灌制:将搅拌好的馅料倒入灌肠机料斗中,调整合适的真空度-0.08MPa以下、根据不同的肠衣口径灌制速度在150~300转/分钟,在真空状态下充填入胶原蛋白肠衣,灌制后的肠体应饱满有弹性,然后采用扎线机捆扎,清水冲洗肠体表面的残渣;
(6)热加工:在干燥、蒸煮为一体的自动化蒸炉内进行,干燥温度55℃,蒸煮温度78℃,25分钟完成熟化过程及30分钟完成杀菌过程;
(7)冷却:出蒸炉后,用无污染处理过的冷水喷淋20分钟,在4℃的低温库使产品中心温度降到18℃;质检:将冷却后的产品进行修整,去掉端口处多余的肠衣,即得素香肠产品。
实施例2
一种素香肠
配方:
非转基因大豆组织蛋白15千克、非转基因大豆分离蛋白8千克、黄原胶1千克、淀粉11千克、植物油8千克、冰水50千克、酸角脯1千克、鲜蒜0.5千克、白砂糖1.5千克、食盐4.0千克、味精0.15千克、山梨酸钾0.00486千克、红曲米0.009千克、五香粉0.36千克、桂皮粉0.1千克。
其中,淀粉为土豆淀粉,植物油为玉米油。
制备方法同实施例1。
实施例3
一种素香肠
非转基因大豆组织蛋白20千克、非转基因大豆分离蛋白5千克、黄原胶2千克、淀粉8千克、植物油11千克、冰水20千克、太平果脯3千克、鲜蒜0.2千克、白砂糖4.0千克、食盐1.4千克、味精0.4千克、山梨酸钾0.00243千克、红曲米0.036千克、五香粉0.18千克、桂皮粉0.15千克。
其中,淀粉为木薯淀粉,植物油为棕榈油。
制备方法:同实施例1。
对本发明实施例制备的素香肠进行感官评价,结果见表1。
表1素香肠感官评定结果
注:感官评定为10人小组评定结果。
由表1可以看出,本发明实施例制备的素香肠的风味和口感具有多样性,适合于不同人群食用,具有更广泛的市场应用性。
Claims (7)
1.一种素香肠,其特征在于,由下述重量份计的原料制成:
非转基因大豆组织蛋白15~20份、非转基因大豆分离蛋白5~8份、黄原胶1~2份、淀粉8~11份、植物油8~11份、冰水20~50份、果脯1~3份、鲜蒜0.2~0.5份、白砂糖1.5~4.0份、食盐1.4~4.0份、味精0.15~0.4份、山梨酸钾0.00243~0.00486份、红曲米0.009~0.036份、五香粉0.18~0.36份、桂皮粉0.1~0.15份。
2.如权利要求1所述的一种素香肠,其特征在于,由下述重量份计的原料制成:非转基因大豆组织蛋白18份、非转基因大豆分离蛋白7份、黄原胶1.5份、淀粉9份、植物油8份、冰水50份、果脯2份、鲜蒜0.2份、白砂糖2.5份、食盐2份、味精0.2份、山梨酸钾0.003份、红曲米0.02份、五香粉0.2份、桂皮粉0.1份。
3.如权利要求1或2所述的一种素香肠,其特征在于,所述果脯选自苹果脯、酸角脯、杏脯、梨脯、桃脯、太平果脯、青梅、山楂片或果丹皮。
4.如权利要求1或2所述的一种素香肠,其特征在于,所述植物油选自大豆色拉油、玉米油或棕榈油。
5.如权利要求1或2所述的一种素香肠,其特征在于,所述淀粉选自玉米淀粉、土豆淀粉或木薯淀粉。
6.权利要求1至5任一项所述的素香肠的制备方法,其特征在于,包括以下步骤:
(1)将非转基因大豆组织蛋白在清水浸泡2~6小时,充分吸水后沥干,经拉丝处理,得到成纤后的组织蛋白;
(2)再依次加入非转基因大豆分离蛋白、黄原胶、淀粉和植物油进行乳化处理,高速斩拌6~10分钟,得到乳化物;
(3)向步骤(2)制备的乳化物中加入部分冰水,边搅拌边加入食盐、红曲米、山梨酸钾;4-8min后,再加入白砂糖、味精、五香粉、桂皮粉,再搅拌2~4min后,加入剩余冰水,继续搅拌,确保各种原料充分溶解,滤出不溶物;
(4)真空搅拌:将步骤(3)处理的乳化物、捣碎后的鲜蒜、果脯,置入真空搅拌机进行搅拌,低速搅拌时间30~40分钟,混合均匀;
(5)灌制:将搅拌好的馅料倒入灌肠机料斗中,在真空状态下充填入胶原蛋白肠衣进行灌制,然后采用扎线机捆扎,清水冲洗肠体表面的残渣;
(6)热加工:在干燥、蒸煮为一体的自动化蒸炉内进行,干燥温度55~60℃,,蒸煮温度76~80℃,25分钟完成熟化过程及30分钟完成杀菌过程;
(7)冷却:出蒸炉后,用无污染处理过的冷水喷淋,在0~4℃的低温库使产品中心温度降到18℃;质检,将冷却后的产品进行修整,去掉端口处多余的肠衣,得素香肠产品。
7.如权利要求6所述的素香肠的制备方法,其特征在于,步骤(5)中,保持真空度在-0.08MPa以下,灌制速度为150~300转/分钟。
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CN107307168A (zh) * | 2017-06-26 | 2017-11-03 | 钦州市浦北广发食品有限公司 | 一种无糖橄榄原味果脯及其加工方法 |
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CN109527418A (zh) * | 2018-12-10 | 2019-03-29 | 甘肃农业大学 | 一种含有羊蹄筋的牛杂肠制品及其制备方法 |
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