CN105533629A - 一种果蔬鸡粉 - 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种果蔬鸡粉，由如下重量份原料制成：鲜鸡肉块50-55，鲜鸡肉板油40-45，酵母提取物6-8，肌苷酸1.5-3，鸟苷酸2.5-3，木糖醇3-4，食盐10-16，味精6-10，秋葵5-10、余甘子3-6、白茅根6-10、乌梅2-4、猕猴桃5-10、芭蕉芋1-3。本发明在鸡粉添加秋葵、余甘子、白茅根、猕猴桃、芭蕉芋具有凉血、清热之作用，含有锌和硒等微量元素等，营养丰富。
Description
技术领域
本发明涉及调料鸡粉，具体地说是一种果蔬鸡粉。
背景技术
鸡粉由鸡肉、鸡蛋、鸡骨头等为基料，通过蒸煮、减压、提汁后，配以盐、糖、味精（谷氨酸钠）、鸡肉粉、香辛料、肌苷酸、鸟苷酸、鸡味香精等物质复合而成的具有鲜味、鸡肉味的复合增鲜、增香调味料等为原料经特殊工艺制作而成的调味品，它以味道鲜美、独特开始逐渐代替味精走进了千家万户。食用盐、味精、鸡肉、鸡骨的粉末或其浓缩抽提物、呈味核苷酸二钠及其他辅料为原料，添加或不添加香辛料或食用香料等增香剂，经混合加工而成，具有鸡的浓郁香味和鲜美滋味的复合调味料。
目前尚未有以果蔬成分添加于鸡肉中制备的鸡粉。
发明内容
本发明之目的是提供一种果蔬秋葵、余甘子、白茅根、猕猴桃等成分添加于鸡肉中制成的鸡粉。
技术方案:一种果蔬鸡粉，由如下重量份原料制成：鲜鸡肉块50-55，鲜鸡肉板油40-45，酵母提取物6-8，肌苷酸1.5-3，鸟苷酸2.5-3，木糖醇3-4，食盐10-16，味精6-10，秋葵5-10、余甘子3-6、白茅根6-10、乌梅2-4、猕猴桃5-10、芭蕉芋1-3。
优选地由如下重量份原料制成：鲜鸡肉块52，鲜鸡肉板油43，酵母提取物7，肌苷酸2，鸟苷酸2.5，木糖醇3，食盐13，味精8，秋葵6、余甘子4、白茅根7、乌梅3、猕猴桃6、芭蕉芋2。
有益效果：中医认为，鸡肉味甘，性温。能温中补脾，益气养血，补肾益精。一般人群均可食用，老人、病人、体弱者更宜食用。但是，内火偏旺、痰湿偏重、肝阳上亢及口腔糜烂者不宜多食。鸡粉是偏热性的食物。
本发明在鸡粉添加秋葵、余甘子、白茅根、猕猴桃、芭蕉芋具有凉血、清热之作用，平衡中和鸡粉偏热之效果，并含有锌和硒等微量元素，及钙、钾、硒、锌、锗等微量元素和人体所需氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸。本发明还采用木糖醇替代冰糖，更便于糖尿病者食用。
本发明采用的部分原料介绍如下：
（1）余甘子，拉丁学名PhyllanthusemblicaL.属大戟科叶下珠属植物，其果鲜食酸甜酥脆而微涩，回味甘甜，故名余甘，又名喉甘子、油柑子、庵罗果、牛甘果等。余甘子树耐旱耐瘠，适应性非常强，喜光喜温。产新时间：一月，二月。生长期1-3年。果实(余甘子)：甘、微涩，凉。清热利咽，润肺止咳。用于感冒发热，咽喉痛，咳嗽，口千烦渴，耳痛，维生素丙缺乏症。《中国药典》：清热凉血，消食健胃，生津止咳。用于血热血瘀，消化不良，腹胀，咳嗽，喉痛，口干。
（2）白茅根，拉丁学名ImperatacylindricalBeauv.var.major(Nees)C.E.Hubb。食用部分根茎。凉血，清热利尿。
（3）猕猴桃，ActinidiachinensisPlanch，也称奇异果，狐狸桃、藤梨、羊桃、木子、毛木果、麻藤果、杨汤梨等，果形一般为椭圆状，早期外观呈绿褐色，成熟后呈红褐色，表皮覆盖浓密绒毛，不可食用，其内是呈亮绿色的果肉和一排黑色或者红色的种子。因猕猴喜食，故名猕猴桃；亦有说法是因为果皮覆毛，貌似猕猴而得名，是一种品质鲜嫩，营养丰富，风味鲜美的水果。
猕猴桃的质地柔软，口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物，以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
（4）乌梅，拉丁学名Prunusmume(Sieb.)Sieb.etZucc。近成熟果实。具有敛肺，涩肠，生津，安蛔之功效。《本草经疏》：梅实，即今之乌梅也，最酸。《经》曰：热伤气，邪客于胸中，则气上逆而烦满，心为之不安。乌梅味酸，能敛浮热，能吸气归元，故主下气，除热烦满及安心也。下痢者，大肠虚脱也；好唾口干者，虚火上炎，津液不足也；酸能敛虚火，化津液，固肠脱，所以主之也。其主肢体痛，偏枯不仁者，盖因湿气浸于经络，则筋脉弛纵，或疼痛不仁；肝主筋，酸入肝而养筋，肝得所养，则骨正筋柔，机关通利而前证除矣。
（5）秋葵，（学名：Abelmoschusesculentus(Linn.)Moench）：中文学名咖啡黄奎，又名黄秋葵。原产于中国，多见于中国南方。其可食用部分是果荚，分绿色和红色两种，口感脆嫩多汁，滑润不腻，香味独特，种子可榨油。秋葵中富含的锌和硒等微量元素，对增强人体防癌抗癌能力很有帮助。主要有利咽；通淋；下乳；调经等功效。还可治疗咽喉肿痛；小便淋涩；预防糖尿病；预防癌症；保护胃黏膜。
（6）芭蕉芋，(Cannaedulisker)是一种很有潜力的淀粉作物，它可以在山地和低地种植，芭蕉芋又名旱藕、蕉藕、姜芋，为蕉科美人蕉属的植物原产于南美洲等地。清热解毒。
（7）酵母提取物，又称酵母味素，英文名称为Yeastextract。主要成分为多肽、氨基酸、呈味核苷酸、B族维生素及微量元素。是一种优良的天然调味料。
（8）肌苷酸，英文简称IMP，是一种在核糖核酸（RNA）中发现的核苷酸。
（9）鸟苷酸，亦称一磷酸鸟苷，简称GMP。
（10）木糖醇，原产于芬兰，是从白桦树、橡树、玉米芯等植物原料中提取出来的一种天然甜味剂。在自然界中，木糖醇的分布范围很广，广泛存在于各种水果、蔬菜、谷类之中，但含量很低。商品木糖醇是将玉米芯等农业作物进行深加工而制得的，是一种天然、健康的甜味剂。
（11）味精，调味料的一种，主要成分为谷氨酸钠。味精的主要作用是增加食品的鲜味。
具体实施方式
实施例1：一种果蔬鸡粉，由如下重量份原料制成：鲜鸡肉块50，鲜鸡肉板油40，酵母提取物6，肌苷酸1.5，鸟苷酸2.5，木糖醇3，食盐10，味精6，秋葵5、余甘子3、白茅根6、乌梅2、猕猴桃5、芭蕉芋1。
制备方法步骤包括:
(1)干燥的乌梅去核粉碎成50目筛,得乌梅粉。
(2)鲜余甘子去核,鲜芭蕉芋去皮,鲜白茅根，鲜秋葵果荚，全部混合压榨，得到压榨液。余渣同乌梅粉混合加水、隔水蒸沸20分钟，加水量为余渣同乌梅粉总量的20%；蒸后进行压榨，得蒸液。（隔水蒸沸20分钟是指物料不与锅底中的水接触，利用蒸汽蒸煮食物，即水沸后继续蒸20分钟）。将所述压榨液与所述蒸液混合，得混合液。
(3)将所述混合液加入到鲜鸡肉块、鲜鸡肉板油中搅拌均匀，隔水蒸熟后，投入到浓缩炉内提取内容物；
（4）按配方比例将食盐、味精、肌苷酸、鸟苷酸、木糖醇、酵母提取物加入搅拌机中反复搅拌均匀；
（5）将浓缩煮熟后的鲜鸡肉块、鲜鸡肉板油的内容物投入到反应器中，开启慢速削刮器，开始升温，当温度升至70℃时，将经预处理的配料投入到反应器中，并开动高速搅拌器，继续升温至85℃后停止加热，保持10分钟；
（6）将煮好的料装入托盘，托盘送入真空干燥炉内，升温至100℃启动真空干燥循环系统，循环干燥保持2个小时后关闭真空干燥炉；从真空干燥炉内取出托盘，放入冷却室内，冷却室内温度保持在16℃，湿度小于20％，待完全冷却后开始送入粉碎机中粉碎；
（7）将粉碎后的半成品定量装袋，包装完好后，即为成品。
实施例2：一种果蔬鸡粉，由如下重量份原料制成：鲜鸡肉块55，鲜鸡肉板油45，酵母提取物8，肌苷酸3，鸟苷酸3，木糖醇4，食盐16，味精10，秋葵10、余甘子6、白茅根10、乌梅4、猕猴桃10、芭蕉芋3。
制备方法同实施例1。
实施例3：一种果蔬鸡粉，由如下重量份原料制成：鲜鸡肉块52，鲜鸡肉板油43，酵母提取物7，肌苷酸2，鸟苷酸2.5，木糖醇3，食盐13，味精8，秋葵6、余甘子4、白茅根7、乌梅3、猕猴桃6、芭蕉芋2。
制备方法步骤包括:
(1)干燥的乌梅去核粉碎成50目筛,得乌梅粉。
(2)鲜余甘子去核,鲜芭蕉芋去皮,鲜白茅根，鲜秋葵果荚，全部混合压榨，得到压榨液。余渣同乌梅粉混合加水、隔水蒸沸30分钟，加水量为余渣同乌梅粉总量的20%；蒸后进行压榨，得蒸液。（隔水蒸沸30分钟是指物料不与锅底中的水接触，利用蒸汽蒸煮食物，即水沸后继续蒸30分钟）。将所述压榨液与所述蒸液混合，得混合液。
(3)将所述混合液加入到鲜鸡肉块、鲜鸡肉板油中搅拌均匀，隔水蒸熟后，投入到浓缩炉内提取内容物；
（4）按配方比例将食盐、味精、肌苷酸、鸟苷酸、木糖醇、酵母提取物加入搅拌机中反复搅拌均匀；
（5）将浓缩煮熟后的鲜鸡肉块、鲜鸡肉板油的内容物投入到反应器中，开启慢速削刮器，开始升温，当温度升至75℃时，将经预处理的配料投入到反应器中，并开动高速搅拌器，继续升温至95℃后停止加热，保持15分钟；
（6）将煮好的料装入托盘，托盘送入真空干燥炉内，升温至105℃启动真空干燥循环系统，循环干燥保持2个小时后关闭真空干燥炉；从真空干燥炉内取出托盘，放入冷却室内，冷却室内温度保持在19℃，湿度小于25％，待完全冷却后开始送入粉碎机中粉碎；
（7）将粉碎后的半成品定量装袋，包装完好后，即为成品。
Claims (2)
1.一种果蔬鸡粉，其特征在于：由如下重量份原料制成：鲜鸡肉块50-55，鲜鸡肉板油40-45，酵母提取物6-8，肌苷酸1.5-3，鸟苷酸2.5-3，木糖醇3-4，食盐10-16，味精6-10，秋葵5-10、余甘子3-6、白茅根6-10、乌梅2-4、猕猴桃5-10、芭蕉芋1-3。
2.根据权利要求1所述的一种果蔬鸡粉，其特征在于：由如下重量份原料制成：鲜鸡肉块52，鲜鸡肉板油43，酵母提取物7，肌苷酸2，鸟苷酸2.5，木糖醇3，食盐13，味精8，秋葵6、余甘子4、白茅根7、乌梅3、猕猴桃6、芭蕉芋2。
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| CN101181046A (zh) * | 2007-12-29 | 2008-05-21 | 广东佳隆食品股份有限公司 | 浓缩鸡粉及制作工艺 |
| CN104664259A (zh) * | 2013-12-01 | 2015-06-03 | 郭欢 | 一种青豌豆调味料制作方法 |
| US20150264964A1 (en) * | 2014-03-22 | 2015-09-24 | Eric A. Knight | Nutritional, health-beneficial, environmentally friendly condiment and preparation method |
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| CN101181046A (zh) * | 2007-12-29 | 2008-05-21 | 广东佳隆食品股份有限公司 | 浓缩鸡粉及制作工艺 |
| CN104664259A (zh) * | 2013-12-01 | 2015-06-03 | 郭欢 | 一种青豌豆调味料制作方法 |
| US20150264964A1 (en) * | 2014-03-22 | 2015-09-24 | Eric A. Knight | Nutritional, health-beneficial, environmentally friendly condiment and preparation method |
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