CN105011175B - 一种猪蹄蛋白粉及其制备方法 - Google Patents
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Abstract
本发明涉及一种猪蹄蛋白粉及其制备方法，本发明一种猪蹄蛋白粉及其制备方法，以新鲜猪蹄为原料，猪蹄经过酶解后，使其营养成分更容易被人体消化吸收，提升猪蹄肉质香气，经过一次喷雾干燥后进行摊放吸水回软，在进行二次干燥，保证猪蹄粉中的含水量较低，常温存放可保存一年不变质，不用添加食品添加剂和防腐剂，可以保证猪蹄粉的天然性，最大程度地发挥了猪蹄本身的营养功效。
Description
技术领域
本发明涉及一种蛋白粉，尤其涉及一种猪蹄蛋白粉及其制备方法。
背景技术
猪脚又叫猪蹄、猪手、猪肘子，富含胶原蛋白，是美容养颜佳品，猪脚分前后两种，前蹄肉多骨少，呈弯形，后蹄肉少骨稍多，呈直形，常见的烹饪方法有酱，卤，烧，烤，炖等，中医认为猪蹄性平，味甘咸，是一种类似熊掌的美味菜肴及治病“良药”， 猪蹄营养丰富，味道可口。它不仅是常用菜肴，而且还是滋补佳品。据食品营养专家分析，每100克猪蹄中含蛋白质15．8克、脂肪26．3克、碳水化合物1．7克。猪蹄中还含有维生素A、B、C及钙、磷、铁等营养物质，尤其是猪蹄中的蛋白质水解后，所产生的胱氨酸、精氨酸等11种氨基酸之含量均与熊掌不相上下，目前市场有很多种猪蹄制成的营养食品，但大多都是卤制品或油炸制品，在制作过程中营养流失过多。
发明内容
本发明的目的在于提供一种猪蹄蛋白粉及其制备方法。
本发明一种猪蹄蛋白粉及其制备方法，其以新鲜猪蹄为原料，包括以下步骤：
1）将猪蹄剃毛、洗净，将新鲜山楂、食醋、水按1:2:10的比例混合绞碎得到混合汁液，向混合汁液中加入食品级PH调节剂，使混合汁液的PH为6-7，将菠萝蛋白酶、脂肪酶、混合汁液按1:2:80的比例混合，搅拌均匀，得到酶解汁液，将猪蹄放入酶解汁液中，在50-54℃下酶解12-15小时；
2）将酶解后的猪蹄放入蒸屉中大火蒸制30-35分钟；
3）将蒸制后的猪蹄剔骨，将猪蹄皮肉粉碎成80-90目的颗粒状，用喷雾干燥塔进行一次干燥得到猪蹄粉，一次干燥进风温度控制在170-190摄氏度，排放温度控制在70-80摄氏度；
4）将干燥后的猪蹄粉放置在常温下摊放5-7天；
5）将摊放后的猪蹄粉用喷雾干燥塔进行二次干燥，二次干燥进风温度控制在100-105摄氏度，排放温度控制在70-75摄氏度；
6）将二次干燥后的猪蹄粉灭菌后，包装即可。
本发明一种猪蹄蛋白粉及其制备方法，以新鲜猪蹄为原料，猪蹄经过酶解后，使其营养成分更容易被人体消化吸收，提升猪蹄肉质香气，经过一次喷雾干燥后进行摊放吸水回软，在进行二次干燥，保证猪蹄粉中的含水量较低，常温存放可保存一年不变质，不用添加食品添加剂和防腐剂，可以保证猪蹄粉的天然性，最大程度地发挥了猪蹄本身的营养功效。
具体实施方式
1）将猪蹄剃毛、洗净，将新鲜山楂、食醋、水按1:2:10的比例混合绞碎得到混合汁液，向混合汁液中加入食品级PH调节剂，使混合汁液的PH为6-7，将菠萝蛋白酶、脂肪酶、混合汁液按1:2:80的比例混合，搅拌均匀，得到酶解汁液，将猪蹄放入酶解汁液中，在50-54℃下酶解12-15小时；
2）将酶解后的猪蹄放入蒸屉中大火蒸制30-35分钟；
3）将蒸制后的猪蹄剔骨，将猪蹄皮肉粉碎成80-90目的颗粒状，用喷雾干燥塔进行一次干燥得到猪蹄粉，一次干燥进风温度控制在170-190摄氏度，排放温度控制在70-80摄氏度；
4）将干燥后的猪蹄粉放置在常温下摊放5-7天；
5）将摊放后的猪蹄粉用喷雾干燥塔进行二次干燥，二次干燥进风温度控制在100-105摄氏度，排放温度控制在70-75摄氏度；
6）将二次干燥后的猪蹄粉灭菌后，包装即可。
Claims (1)
1.一种猪蹄蛋白粉，其特征在于，其以新鲜猪蹄为原料，包括以下步骤 ：
1）将猪蹄剃毛、洗净，将新鲜山楂、食醋、水按 1:2:10 的比例混合绞碎得到混合汁液，向混合汁液中加入食品级 pH调节剂，使混合汁液的 pH为 6-7，将菠萝蛋白酶、脂肪酶、混合汁液 按 1:2:80 的比例混合，搅拌均匀，得到酶解汁液，将猪蹄放入酶解汁液中，在 50-54℃下酶 解 12-15 小时 ；
2）将酶解后的猪蹄放入蒸屉中大火蒸制 30-35 分钟 ；
3）将蒸制后的猪蹄剔骨，将猪蹄皮肉粉碎成 80-90 目的颗粒状，用喷雾干燥塔进行一次干燥得到猪蹄粉，一次干燥进风温度控制在 170-190 摄氏度，排放温度控制在 70-80摄氏度 ；
4）将干燥后的猪蹄粉放置在常温下摊放 5-7 天 ；
5）将摊放后的猪蹄粉用喷雾干燥塔进行二次干燥，二次干燥进风温度控制在 100-105摄氏度，排放温度控制在 70-75 摄氏度 ；
6）将二次干燥后的猪蹄粉灭菌后，包装即可。
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Effective date of registration: 20220401 Address after: 215000 Room 303, building 32, linglongwan garden, No. 1, Linglong street, Suzhou Industrial Park, Jiangsu Province Patentee after: Qian Juan Address before: 237200 Mount Holyoke County Economic Development Zone, Lu'an, Anhui Patentee before: Anhui Mount Holyoke food source Biological Technology Co.,Ltd. |