CN105995755A - 一种鹿仙草葱香土豆泥及其制备方法 - Google Patents
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Abstract
本发明公开了一种鹿仙草葱香土豆泥,由下列重量份的原料制成:葱花3‑4、兔腿12‑16、啤酒18‑20、豆豉14‑16、鹿茸1.2‑2.2、冬瓜皮1.8‑2、鹿仙草1.1‑2、土豆200‑230、五花肉100‑120、食盐8‑10、辣椒粉3‑4、花椒粉2‑3、羧甲基纤维素钠2‑3、1‑1.2mol/lNaOH、富硒花生100‑150、琥珀酸酐0.1‑0.15,磷酸盐缓冲液、石油醚适量。本发明中羧甲基纤维素钠与花生分离蛋白发生糖基化反应,形成共价复合物在高温下可以保持食物较好的乳化性,增长多肽链,增强位阻效应,同时增强复合物的热稳定性。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种鹿仙草葱香土豆泥及其制备方法。
背景技术
土豆泥的主要原料土豆富含蛋白质,土豆泥含量甚至优于大豆,最接近动物蛋白。土豆还含丰富的赖氨酸和色氨酸,这是一般粮食所不可比的。土豆还是富含钾、锌、铁的食物。所含的钾可预防脑血管破裂。它所含的蛋白质、维生素C,均为苹果的10倍,维生素B1.B2.铁和磷含量也比苹果高得多。总体看,它的营养价值相当于苹果的3.5倍。并且土豆的脂肪含量很低,多用来作为减肥时的主食替代品。但是土豆泥完全作为主食营养还是不能满足现代人们的需求,且做好的土豆泥不易保存,保质期不长。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鹿仙草葱香土豆泥及其制备方法。
本发明是通过以下技术方案实现的:
一种鹿仙草葱香土豆泥,由下列重量份的原料制成:
葱花3-4、兔腿12-16、啤酒18-20、豆豉14-16、鹿茸1.2-2.2、冬瓜皮1.8-2、鹿仙草1.1-2、土豆200-230、五花肉100-120、食盐8-10、辣椒粉3-4、花椒粉2-3、羧甲基纤维素钠2-3、1-1.2mol/lNaOH、富硒花生100-150、琥珀酸酐0.1-0.15,磷酸盐缓冲液、石油醚适量。
所述的一种鹿仙草葱香土豆泥的制备方法,包括以下步骤:
(1)将富硒花生干燥后脱壳、去皮、粉碎,得花生粉末,按照固液比1:5-6加入花生粉末和石油醚,常温下搅拌1-1.5h,再静置分层,取下层物料,置于50-60℃的恒温干燥剂中,干燥10-15小时,得脱脂花生粉末;
(2)取脱脂花生粉末,加入到其重量100-120倍的0.5-0.6mol/lNaOH溶液中,并置于50-55℃水浴中搅拌1.5-2h,取出,4800-5000r/min离心分离10-12min,弃去上清液,将沉淀用蒸馏水洗涤2-3次,在10-20℃下真空干燥3-4小时,得到花生分离蛋白粉;
(3)取上述花生分离蛋白粉,加入到其重量80-90倍的蒸馏水中,滴加l-1.2mol/lNaOH溶液,调节pH值为8.5-9,磁力搅拌5-10分钟,升高温度为30-35℃,缓慢加入琥珀酸酐,保温反应3-4小时,得到酸酐蛋白;
(4)将酸酐蛋白加入到其重量90-100倍的磷酸盐缓冲液中,加入羧甲基纤维素钠,超声17-20分钟,冷冻干燥成粉末;所述的磷酸盐缓冲液组成成分为:磷酸二氢钾30-35g、1-1.2mol/lNaOH溶液175-180ml、蒸馏水825-830ml;
(5)将鹿茸、冬瓜皮、鹿仙草用6-9倍量的水浸提后,滤得到中药汁;
(6)取兔腿肉,与五花肉混合洗净后切成碎丁,再拌入辣椒粉、啤酒、花椒粉以及适量食盐,混合腌渍3-4小时,将腌渍好的肉料置于蒸锅上用中药汁熏蒸10-12分钟,取得锅内物料,与葱花、豆豉的混合物置于搅拌机内搅拌成泥状,得肉糜;
(7)土豆洗净后去皮切块,撒上剩余的盐后混合入锅隔水蒸熟,将蒸好的物料用勺背捣碎,再置于烤箱内烘烤4-5分钟,收取待用;
(8)将上述步骤所得物料以及剩余各物料混合拌匀,再灭菌封装,即得。
本发明的优点是:本发明含有的花生分离蛋白具有改善食品的质构、口感、营养成分和风味,本发明中羧甲基纤维素钠与花生分离蛋白发生糖基化反应,形成共价复合物在高温下可以保持食物较好的乳化性,增长多肽链,增强位阻效应,同时增强复合物的热稳定性;
本发明通过采用琥珀酰胺对花生分离蛋白进行改性处理,发生酰胺化反应,引入了多羟基,使得分子间的静电作用增强,分子间的静电吸引力增加了在空气-水界面上蛋蛋白质膜的厚度和硬度,从而使的接枝物的泡沫稳定性增强;本发明通过干法共价接枝得到的共聚物具有比单纯蛋白更加广泛和优良的功能性质;
本发明共价复合物具有良好的三级网络结构,与肉糜混合后使肉糜具有很好的凝结性,有效的起到保水、降低营养物质流失等效果,并增加成品的抗氧化性;
本发明入口醇香,口感丰富,还添加有鹿茸、冬瓜皮、鹿仙草等食药材,富予了本发明壮肾阳、益精血、强筋骨的保健功效。
具体实施方式
一种鹿仙草葱香土豆泥,由下列重量份的原料制成:
葱花3、兔腿12、啤酒18、豆豉14、鹿茸1.2、冬瓜皮1.8、鹿仙草1.1、土豆200、五花肉100、食盐8、辣椒粉3、花椒粉2、羧甲基纤维素钠2、1mol/lNaOH、富硒花生100、琥珀酸酐0.1,磷酸盐缓冲液、石油醚适量。
所述的一种鹿仙草葱香土豆泥的制备方法,包括以下步骤:
(1)将富硒花生干燥后脱壳、去皮、粉碎,得花生粉末,按照固液比1:5加入花生粉末和石油醚,常温下搅拌1h,再静置分层,取下层物料,置于50℃的恒温干燥剂中,干燥10小时,得脱脂花生粉末;
(2)取脱脂花生粉末,加入到其重量100倍的0.5mol/lNaOH溶液中,并置于50℃水浴中搅拌1.5h,取出,4800r/min离心分离10min,弃去上清液,将沉淀用蒸馏水洗涤2次,在10℃下真空干燥3小时,得到花生分离蛋白粉;
(3)取上述花生分离蛋白粉,加入到其重量80倍的蒸馏水中,滴加lmol/lNaOH溶液,调节pH值为8.5,磁力搅拌5分钟,升高温度为30℃,缓慢加入琥珀酸酐,保温反应3小时,得到酸酐蛋白;
(4)将酸酐蛋白加入到其重量90倍的磷酸盐缓冲液中,加入羧甲基纤维素钠,超声17分钟,冷冻干燥成粉末;所述的磷酸盐缓冲液组成成分为:磷酸二氢钾30g、1mol/lNaOH溶液175ml、蒸馏水825ml;
(5)将鹿茸、冬瓜皮、鹿仙草用6倍量的水浸提后,滤得到中药汁;
(6)取兔腿肉,与五花肉混合洗净后切成碎丁,再拌入辣椒粉、啤酒、花椒粉以及适量食盐,混合腌渍3小时,将腌渍好的肉料置于蒸锅上用中药汁熏蒸10分钟,取得锅内物料,与葱花、豆豉的混合物置于搅拌机内搅拌成泥状,得肉糜;
(7)土豆洗净后去皮切块,撒上剩余的盐后混合入锅隔水蒸熟,将蒸好的物料用勺背捣碎,再置于烤箱内烘烤4分钟,收取待用;
(8)将上述步骤所得物料以及剩余各物料混合拌匀,再灭菌封装,即得。
Claims (2)
1.一种鹿仙草葱香土豆泥,其特征在于由下列重量份的原料制成:
葱花3-4、兔腿12-16、啤酒18-20、豆豉14-16、鹿茸1.2-2.2、冬瓜皮1.8-2、鹿仙草1.1-2、土豆200-230、五花肉100-120、食盐8-10、辣椒粉3-4、花椒粉2-3、羧甲基纤维素钠2-3、1-1.2mol/lNaOH、富硒花生100-150、琥珀酸酐0.1-0.15,磷酸盐缓冲液、石油醚适量。
2.如权利要求1所述的一种鹿仙草葱香土豆泥的制备方法,其特征在于包括以下步骤:
(1)将富硒花生干燥后脱壳、去皮、粉碎,得花生粉末,按照固液比1:5-6加入花生粉末和石油醚,常温下搅拌1-1.5h,再静置分层,取下层物料,置于50-60℃的恒温干燥剂中,干燥10-15小时,得脱脂花生粉末;
(2)取脱脂花生粉末,加入到其重量100-120倍的0.5-0.6mol/lNaOH溶液中,并置于50-55℃水浴中搅拌1.5-2h,取出,4800-5000r/min离心分离10-12min,弃去上清液,将沉淀用蒸馏水洗涤2-3次,在10-20℃下真空干燥3-4小时,得到花生分离蛋白粉;
(3)取上述花生分离蛋白粉,加入到其重量80-90倍的蒸馏水中,滴加l-1.2mol/lNaOH溶液,调节pH值为8.5-9,磁力搅拌5-10分钟,升高温度为30-35℃,缓慢加入琥珀酸酐,保温反应3-4小时,得到酸酐蛋白;
(4)将酸酐蛋白加入到其重量90-100倍的磷酸盐缓冲液中,加入羧甲基纤维素钠,超声17-20分钟,冷冻干燥成粉末;所述的磷酸盐缓冲液组成成分为:磷酸二氢钾30-35g、1-1.2mol/lNaOH溶液175-180ml、蒸馏水825-830ml;
(5)将鹿茸、冬瓜皮、鹿仙草用6-9倍量的水浸提后,滤得到中药汁;
(6)取兔腿肉,与五花肉混合洗净后切成碎丁,再拌入辣椒粉、啤酒、花椒粉以及适量食盐,混合腌渍3-4小时,将腌渍好的肉料置于蒸锅上用中药汁熏蒸10-12分钟,取得锅内物料,与葱花、豆豉的混合物置于搅拌机内搅拌成泥状,得肉糜;
(7)土豆洗净后去皮切块,撒上剩余的盐后混合入锅隔水蒸熟,将蒸好的物料用勺背捣碎,再置于烤箱内烘烤4-5分钟,收取待用;
(8)将上述步骤所得物料以及剩余各物料混合拌匀,再灭菌封装,即得。
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