CN105982297A - 一种润燥滑肠低脂蛋黄酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种润燥滑肠低脂蛋黄酱,由下列重量份的原料制成:鲜鸡蛋18-20、燕麦糊精27-28、鱼皮胶原蛋白2-3、水8-10、大蒜油1-2、鹰嘴豆膳食纤维1-2、大豆色拉油40-44、食醋1.8-2、精盐1-1.2、白砂糖1-1.2、芥末0.3-0.36、白胡椒0.36-0.4、姜粉0.18-0.2、香兰素0.08-0.1、茶叶3-4、绿豆泥12-14、白酒1-2、茄子汁6-7、兰香子0.9-1、黄芪1-1.5、当归2.5-2.6;本发明采用燕麦糊精替代部分色拉油,脂肪替代比为27.9%,在此条件下,低脂蛋黄酱的黏度较全脂蛋黄酱上升了105%,能量值比全脂蛋黄酱降低了约16.5%。
Description
技术领域
本发明涉及食品调味酱技术领域,尤其涉及一种润燥滑肠低脂蛋黄酱及其制备方法。
背景技术
蛋黄酱是一种水包油型的半固态调味品,营养价值高、风味独特。传统蛋黄酱的脂肪含量很高,约为70%-80%。过量摄入脂肪,易引发肥胖、冠心病、胰岛素抵抗、高血脂,以及某些癌症(乳腺癌和结肠癌)等慢性疾病。然而,脂肪在食品中却有着其他成分不可替代的重要作用,能以一种特殊的方式影响食品的流变性能和感官特性,如风味、口感和质地等。因此,近年来,国内外学者试图选出一种能量值较低,且能产生与脂肪类似的流变学性质的物质,将其添加到蛋黄酱中,使产品仍具有令人满意感官和食用品质。
蛋黄酱源自欧洲,是西方国家常用的调味品之一。蛋黄酱主要是通过蛋黄中卵磷脂乳化作用,使植物油、醋、食盐、糖及香辛料混合形成一种水包油型半固体食品。可直接涂抹于面包、水果、蔬菜、肉类及海鲜等食物上,也可以作为其他冷酱和沙拉酱的底料,食用方便,风味独特,深受消费者青睐。但由于蛋黄酱中胆固醇含量较高,过多食用可能引起血脂含量升高,甚至是动脉粥样硬化,使其市场推广受到了一定的限制;寻求一种健康、方便和安全的方法是目前的新趋势。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种润燥滑肠低脂蛋黄酱及其制备方法。
本发明是通过以下技术方案实现的:
一种润燥滑肠低脂蛋黄酱,由下列重量份的原料制成:
鲜鸡蛋18-20、燕麦糊精27-28、鱼皮胶原蛋白2-3、水8-10、大蒜油1-2、鹰嘴豆膳食纤维1-2、大豆色拉油40-44、食醋1.8-2、精盐1-1.2、白砂糖1-1.2、芥末0.3-0.36、白胡椒0.36-0.4、姜粉0.18-0.2、香兰素0.08-0.1、茶叶3-4、绿豆泥12-14、白酒1-2、茄子汁6-7、兰香子0.9-1、黄芪1-1.5、当归2.5-2.6;
所述的水溶性营养膳食纤维包括有:
芹菜6-7、鹰嘴豆5-7、米糠8-9,纤维素酶适量;
制备方法为:
(1)取芹菜、鹰嘴豆、米糠混合置于搅拌机,搅拌成糊状,再加入适量水,调节其固含量为4-10%,超声处理10-15分钟,超声温度为55-60℃,超声强度800-1000w;
(2)在超声处理后的物料中加入其重量0.8-1%的纤维素酶,调节PH为4.5-5,在50-60℃下酶解130-140分钟,再高温灭酶;
(3)将高温灭酶后的浆料分离,得到浆液;将得到浆液用3-4倍体积98%的乙醇对滤液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性营养膳食纤维。
所述的一种润燥滑肠低脂蛋黄酱的制备方法,包括以下步骤:
(1)将兰香子、黄芪、当归用6-9倍量的水浸提后浓缩,滤得到中药汁;取茶叶、绿豆泥混合拌匀,置于蒸锅上隔水熏蒸20-25分钟,取出锅内物料,置于罐中,均匀喷洒上白酒、茄子汁后,盖上罐盖,密封3-4小时;
(2)取鲜鸡蛋蛋黄,加入精盐、白砂糖、芥末、白胡椒、姜粉以及香兰素的混合物,混合搅拌均匀;
(3)将上述步骤所得物料一边缓慢地交替加入大豆色拉油以及食醋与水的混合液,一边充分拌匀,待完全加入燕麦糊精、鱼皮胶原蛋白、大蒜油、水溶性营养膳食纤维、步骤(1)所得物料以及剩余各物料,加速搅拌,使之形成稳定的半固体;
(4)将所得物料置于250-300MPa环境下保压时间为4-5min,取出灭菌灌装,即得。
本发明的优点是:本发明采用鱼皮胶原蛋白代替部分蛋黄,起到一定的乳化效果,同时还能增加蛋白质的含量鱼皮胶原蛋白含有多种氨基酸,易于消化吸收;
本发明还添加有大蒜油以及一定量的可溶性膳食纤维,大蒜油作为调味品不仅具有重要调味作用,其含硫化合物对因摄取脂肪而引起的胆固醇增加具有抑制作用;可溶性膳食纤维具有降低胆固醇、预防高胆固醇血脂的功,它可以吸附脂肪,增加粪便中脂肪排出量,另一方面可以束缚胆酸,促进胆固醇转化为胆酸;
由于蛋黄中的卵磷脂受热较易分解,因此蛋黄酱不能加热杀菌,本发明采用高压加工方法不但能在常温或较低温度下达到灭菌效果,而且使蛋黄酱的质地更细腻。这是由于超高压作用使蛋黄酱中蛋白解聚,蛋白质颗粒变小,同时压力的作用也使得蛋白质分子发生伸展,暴露了内部的SH基团并促进二硫键的形成或交换,使得结构变得较为致密;
本发明还采用燕麦糊精替代部分色拉油, 脂肪替代比为27.9%,在此条件下,低脂蛋黄酱的黏度较全脂蛋黄酱上升了105%,能量值比全脂蛋黄酱降低了约16.5%;
本发明香醇可口,口感独特,还添加有兰香子、黄芪、当归等食药材,富予了本发明补血益气、润燥滑肠、健脾养胃、降压降糖、降胆固醇的保健功效。
具体实施方式
一种润燥滑肠低脂蛋黄酱,由下列重量份的原料制成:
鲜鸡蛋18、燕麦糊精27、鱼皮胶原蛋白2、水8、大蒜油1、鹰嘴豆膳食纤维1、大豆色拉油40、食醋1.8、精盐1、白砂糖1、芥末0.3、白胡椒0.36、姜粉0.18、香兰素0.08、茶叶3、绿豆泥12、白酒1、茄子汁6、兰香子0.9、黄芪1、当归2.5;
所述的水溶性营养膳食纤维包括有:
芹菜6、鹰嘴豆5、米糠8,纤维素酶适量;
制备方法为:
(1)取芹菜、鹰嘴豆、米糠混合置于搅拌机,搅拌成糊状,再加入适量水,调节其固含量为4%,超声处理10分钟,超声温度为55℃,超声强度800w;
(2)在超声处理后的物料中加入其重量0.8%的纤维素酶,调节PH为4.5,在50℃下酶解130分钟,再高温灭酶;
(3)将高温灭酶后的浆料分离,得到浆液;将得到浆液用3倍体积98%的乙醇对滤液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性营养膳食纤维。
所述的一种润燥滑肠低脂蛋黄酱的制备方法,包括以下步骤:
(1)将兰香子、黄芪、当归用6倍量的水浸提后浓缩,滤得到中药汁;取茶叶、绿豆泥混合拌匀,置于蒸锅上隔水熏蒸20分钟,取出锅内物料,置于罐中,均匀喷洒上白酒、茄子汁后,盖上罐盖,密封3小时;
(2)取鲜鸡蛋蛋黄,加入精盐、白砂糖、芥末、白胡椒、姜粉以及香兰素的混合物,混合搅拌均匀;
(3)将上述步骤所得物料一边缓慢地交替加入大豆色拉油以及食醋与水的混合液,一边充分拌匀,待完全加入燕麦糊精、鱼皮胶原蛋白、大蒜油、水溶性营养膳食纤维、步骤(1)所得物料以及剩余各物料,加速搅拌,使之形成稳定的半固体;
(4)将所得物料置于250MPa环境下保压时间为4min,取出灭菌灌装,即得。
Claims (2)
1.一种润燥滑肠低脂蛋黄酱,其特征在于由下列重量份的原料制成:
鲜鸡蛋18-20、燕麦糊精27-28、鱼皮胶原蛋白2-3、水8-10、大蒜油1-2、鹰嘴豆膳食纤维1-2、大豆色拉油40-44、食醋1.8-2、精盐1-1.2、白砂糖1-1.2、芥末0.3-0.36、白胡椒0.36-0.4、姜粉0.18-0.2、香兰素0.08-0.1、茶叶3-4、绿豆泥12-14、白酒1-2、茄子汁6-7、兰香子0.9-1、黄芪1-1.5、当归2.5-2.6;
所述的水溶性营养膳食纤维包括有:
芹菜6-7、鹰嘴豆5-7、米糠8-9,纤维素酶适量;
制备方法为:
(1)取芹菜、鹰嘴豆、米糠混合置于搅拌机,搅拌成糊状,再加入适量水,调节其固含量为4-10%,超声处理10-15分钟,超声温度为55-60℃,超声强度800-1000w;
(2)在超声处理后的物料中加入其重量0.8-1%的纤维素酶,调节PH为4.5-5,在50-60℃下酶解130-140分钟,再高温灭酶;
(3)将高温灭酶后的浆料分离,得到浆液;将得到浆液用3-4倍体积98%的乙醇对滤液进行醇沉,然后离心,取下层沉淀,清洗干燥得水溶性营养膳食纤维。
2.如权利要求1所述的一种润燥滑肠低脂蛋黄酱的制备方法,其特征在于包括以下步骤:
(1)将兰香子、黄芪、当归用6-9倍量的水浸提后浓缩,滤得到中药汁;取茶叶、绿豆泥混合拌匀,置于蒸锅上隔水熏蒸20-25分钟,取出锅内物料,置于罐中,均匀喷洒上白酒、茄子汁后,盖上罐盖,密封3-4小时;
(2)取鲜鸡蛋蛋黄,加入精盐、白砂糖、芥末、白胡椒、姜粉以及香兰素的混合物,混合搅拌均匀;
(3)将上述步骤所得物料一边缓慢地交替加入大豆色拉油以及食醋与水的混合液,一边充分拌匀,待完全加入燕麦糊精、鱼皮胶原蛋白、大蒜油、水溶性营养膳食纤维、步骤(1)所得物料以及剩余各物料,加速搅拌,使之形成稳定的半固体;
(4)将所得物料置于250-300MPa环境下保压时间为4-5min,取出灭菌灌装,即得。
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