CN106136110A - 蚕豆补中益气涂膜咸鸭蛋及其制备方法 - Google Patents
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Abstract
本发明公开了一种蚕豆补中益气涂膜咸鸭蛋,由以下重量份原料制成:鸭蛋500‑510、蚕豆30‑34、西瓜皮20‑23、旋复花3‑4、芹菜21‑24、适量的碳酸钠、苹果酸、聚乙烯醇、甘油、食盐和水。本发明咸鸭蛋浸泡腌制液原料种类多,有蚕豆、西瓜皮等,营养丰富,鸭蛋内吸附的营养元素多,提高了咸鸭蛋整体的营养性,还具有补中益气的功效;改进工艺后增加了蛋壳的通透性能缩短鸭蛋腌制过程,在蛋壳外形成有涂膜,能更好的保鲜咸鸭蛋。
Description
技术领域
本发明涉及蛋制品及其加工技术领域,主要是一种蚕豆补中益气涂膜咸鸭蛋及其制备方法。
背景技术
咸鸭蛋作为我国鸭蛋的主要加工产品之一,具有悠久历史的传统特色,以其独特的风味而深受消费者的青睐。咸鸭蛋含有丰富的脂肪、蛋白质、氨基酸、维生素及钙、磷、铁等多种营养成分,而且易被人体所吸收。中医认为咸鸭蛋味入心、肺、脾经,有滋阴、清肺、丰肌、泽肤、除热等功效。
目前,传统的咸鸭蛋的腌制周期较长,需要30~40天时间,口味较单一,影响生产效率。且随着腌制时间的延长,会导致蛋清内氯化钠含量迅速升高,这严重影响了产品的质量;缩短咸鸭蛋的腌制时间,提高咸蛋的品质成为如今重点关注的问题。在《食品科学》上关于《咸鸭蛋快速熟化技术研究》一文中阐述了先用醋酸浸泡鸭蛋,使得氢离子与蛋壳中的碳酸钙反应,使蛋壳变薄,增加了蛋壳的通透性,而后再分步在不同浓度的食盐水中浸泡腌制。
另外在咸鸭蛋的规模化生产后,一般是采用真空包装工艺,不仅包装成本高, 且贮藏保鲜程度也低,很难满足企业对产品长期保鲜的要求。因而涂膜保鲜包装作为一种新的保鲜包装方式也引起了人们的关注。
发明内容
本发明为了弥补已有技术的缺陷,提供一种蚕豆补中益气涂膜咸鸭蛋及其制备方法。
本发明是通过以下技术方案实现的:
一种蚕豆补中益气涂膜咸鸭蛋,其特征在于,由以下重量份原料制成:
鸭蛋500-510、蚕豆30-34、西瓜皮20-23、旋复花3-4、芹菜21-24、适量的碳酸钠、苹果酸、聚乙烯醇、甘油、食盐和水。
所述一种蚕豆补中益气涂膜咸鸭蛋的制备方法,其特征在于,包括以下几个步骤:
(1)将旋复花用15-17倍水水提,过滤得提取液;将芹菜在沸水中浸烫8-10分钟,取出后与西瓜皮,加9-10倍水打浆,过滤的浆液与提取液混合;
(2)将蚕豆在热水中加热煮至七成熟,取出后用12-13倍水打浆,过滤的浆液与步骤1的所得料混合,在60-65℃恒温加热5-7分钟,再添加食盐搅拌溶解成浓度为17-19%的腌制液;
(3)将鸭蛋用清水洗净,再逐个通过灯光敲检且剔除流清蛋、裂纹蛋、散黄蛋,挑选好的鸭蛋用2%碳酸钠溶液汽蒸3-4分钟,汽蒸后立即用纱布在鸭蛋表面轻轻擦拭,而后在流水下冲洗3-4遍,再晾干;
(4)将步骤3处理的鸭蛋放入6-8%苹果酸溶液中浸泡40-45分钟,取出后清洗一遍,再将鸭蛋放入饱和食盐水中浸泡腌制4-5天,且向饱和食盐水中加入2-3%白酒,在溶液表面盖上保鲜膜;
(5)将步骤4处理的鸭蛋放入发酵罐中,同时加入步骤2的腌制液,鸭蛋完全浸没在腌制液,而后密封调节压力和温度,在压力0.12-0.14 MPa,温度33-36℃条件下腌制3-4天即可;
(6)将步骤5处理的新鲜咸鸭蛋洗净,而后放入到水温在82-85 ℃的水中,加温至100℃煮蛋12-15分钟,取出后立即用流动水冲洗冷却1-2分钟,最后将鸭蛋置于由6%聚乙烯醇和1.5%甘油组成的涂膜液中在48-51℃下浸泡40-50秒,捞出后在38-42℃热风干燥至在鸭蛋表面形成涂膜。
本发明的优点:
步骤3中先用2%碳酸钠溶液对鸭蛋汽蒸3-4分钟,是为了清洁鸭蛋还起到灭菌杀毒的作用,熏蒸法处理鸭蛋时,对外蛋壳膜的损害较小,使外蛋壳膜保持较完整;
步骤4中鸭蛋放入6-8%苹果酸溶液中浸泡,是为了溶解蛋壳外膜,增加蛋壳的通透性,从而使后续食盐水和腌制液能够更容易通过蛋膜进入蛋清,加速盐分向鸭蛋内部扩散,使鸭蛋腌制过程缩短;添加白酒可以促进盐向蛋壳渗透的速率,由于酒精小分子在溶液中可以促进蛋壳的膜孔通道打开,从而增加了盐分对蛋壳的渗透速率。当酒精渗入到蛋黄时,它可以使蛋黄内的蛋白质发生沉淀和聚集,使那些原来分散的极小的油滴,彼此聚集起来变成大油滴,这就是酒能够促进蛋黄出油的原因。
步骤4、步骤5中鸭蛋采用了分步式腌制工艺,且有压力作用于蛋壳表面,增加了蛋壳的通透性,从而提高了盐份向蛋内扩散的速率,相同时间,压力越大,蛋清内的含盐量就越高,说明压力可以缩短咸蛋成熟周期。控制在一定的温度范围,可以加速食盐溶液的渗透和扩散作用,蛋中含盐量随温度升高而增加。
步骤6将鸭蛋置于由6%聚乙烯醇和1.5%甘油组成的涂膜液中浸泡,是为了在鸭蛋表面形成保鲜涂膜,能闭塞气孔,防止微生物侵入,使鸭蛋内二氧化碳逐渐积累, 抑制酶活性,同时阻抑鸭蛋内部与环境间气体交换, 达到蛋品保鲜的效果,在涂膜之前熟制过程对内部原有微生物起到杀菌或者抑菌作用。
本发明咸鸭蛋浸泡腌制液原料种类多,有蚕豆、西瓜皮等,营养丰富,鸭蛋内吸附的营养元素多,提高了咸鸭蛋整体的营养性,还具有补中益气的功效;改进工艺后增加了蛋壳的通透性能缩短鸭蛋腌制过程,在蛋壳外形成有涂膜,能更好的保鲜咸鸭蛋。
具体实施方式
一种蚕豆补中益气涂膜咸鸭蛋,由以下重量份原料制成:
鸭蛋500-510、蚕豆30-34、西瓜皮20-23、旋复花3-4、芹菜21-24、适量的碳酸钠、苹果酸、聚乙烯醇、甘油、食盐和水。
一种蚕豆补中益气涂膜咸鸭蛋的制备方法,包括以下几个步骤:
(1)将旋复花用15-17倍水水提,过滤得提取液;将芹菜在沸水中浸烫8-10分钟,取出后与西瓜皮,加9-10倍水打浆,过滤的浆液与提取液混合;
(2)将蚕豆在热水中加热煮至七成熟,取出后用12-13倍水打浆,过滤的浆液与步骤1的所得料混合,在60-65℃恒温加热5-7分钟,再添加食盐搅拌溶解成浓度为17-19%的腌制液;
(3)将鸭蛋用清水洗净,再逐个通过灯光敲检且剔除流清蛋、裂纹蛋、散黄蛋,挑选好的鸭蛋用2%碳酸钠溶液汽蒸3-4分钟,汽蒸后立即用纱布在鸭蛋表面轻轻擦拭,而后在流水下冲洗3-4遍,再晾干;
(4)将步骤3处理的鸭蛋放入6-8%苹果酸溶液中浸泡40-45分钟,取出后清洗一遍,再将鸭蛋放入饱和食盐水中浸泡腌制4-5天,且向饱和食盐水中加入2-3%的白酒,在溶液表面盖上保鲜膜;
(5)将步骤4处理的鸭蛋放入发酵罐中,同时加入步骤2的腌制液,鸭蛋完全浸没在腌制液,而后密封调节压力和温度,在压力0.12-0.14 MPa,温度33-36℃条件下腌制3-4天即可;
(6)将步骤5处理的新鲜咸鸭蛋洗净,而后放入到水温在82-85 ℃的水中,加温至100℃煮蛋12-15分钟,取出后立即用流动水冲洗冷却1-2分钟,最后将鸭蛋置于由6%聚乙烯醇和1.5%甘油组成的涂膜液中在48-51℃下浸泡40-50秒,捞出后在38-42℃热风干燥至在鸭蛋表面形成涂膜。
Claims (2)
1.一种蚕豆补中益气涂膜咸鸭蛋,其特征在于,由以下重量份原料制成:
鸭蛋500-510、蚕豆30-34、西瓜皮20-23、旋复花3-4、芹菜21-24、适量的碳酸钠、苹果酸、聚乙烯醇、甘油、食盐和水。
2.根据权利要求1所述一种蚕豆补中益气涂膜咸鸭蛋的制备方法,其特征在于,包括以下几个步骤:
(1)将旋复花用15-17倍水水提,过滤得提取液;将芹菜在沸水中浸烫8-10分钟,取出后与西瓜皮,加9-10倍水打浆,过滤的浆液与提取液混合;
(2)将蚕豆在热水中加热煮至七成熟,取出后用12-13倍水打浆,过滤的浆液与步骤1的所得料混合,在60-65℃恒温加热5-7分钟,再添加食盐搅拌溶解成浓度为17-19%的腌制液;
(3)将鸭蛋用清水洗净,再逐个通过灯光敲检且剔除流清蛋、裂纹蛋、散黄蛋,挑选好的鸭蛋用2%碳酸钠溶液汽蒸3-4分钟,汽蒸后立即用纱布在鸭蛋表面轻轻擦拭,而后在流水下冲洗3-4遍,再晾干;
(4)将步骤3处理的鸭蛋放入6-8%苹果酸溶液中浸泡40-45分钟,取出后清洗一遍,再将鸭蛋放入饱和食盐水中浸泡腌制4-5天,且向饱和食盐水中加入2-3%的白酒,在溶液表面盖上保鲜膜;
(5)将步骤4处理的鸭蛋放入发酵罐中,同时加入步骤2的腌制液,鸭蛋完全浸没在腌制液,而后密封调节压力和温度,在压力0.12-0.14 MPa,温度33-36℃条件下腌制3-4天即可;
(6)将步骤5处理的新鲜咸鸭蛋洗净,而后放入到水温在82-85 ℃的水中,加温至100℃煮蛋12-15分钟,取出后立即用流动水冲洗冷却1-2分钟,最后将鸭蛋置于由6%聚乙烯醇和1.5%甘油组成的涂膜液中在48-51℃下浸泡40-50秒,捞出后在38-42℃热风干燥至在鸭蛋表面形成涂膜。
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