CN107149097A - 一种粗粮膳食纤维鸡腿肠的加工方法 - Google Patents
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Abstract
本发明是关于一种粗粮膳食纤维鸡腿肠的加工方法，通过水洗、水解，去除杂粮麸皮含有的少量淀粉及蛋白质，纯化膳食纤维，并通过超微粉碎增加水溶性膳食纤维比例，达到提高杂粮副产物的综合开发利用，增加产品的附加值，改善杂粮麸皮膳食纤维的物理特性的目的。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种粗粮膳食纤维鸡腿肠的加工方法。
背景技术
2014年，农业部开展了农产品生产及加工副产物综合利用的专题调研，调研指出，我国农产品加工副产物的数量呈现逐渐上升的趋势，且开发的产品只停留在一级二级开发的水平上，未能将副产物完全的综合利用，造成了资源的浪费，影响资源节约，同时影响环境的保护和对农民的收入，因此建议高度重视农产品加工的综合有效利用。杂粮副产物中含有丰富的活性肽、膳食纤维、多糖及大量营养素等多种营养功能成分。因此，对杂粮副产物的综合开发利用，可减少资源浪费，保护生态环境，增加产品的附加值，提高企业经济效益，拓宽农民收入，获得较好的经济效益和社会效益。目前，我国的农业资源有限，对产品的开发和资源的利用方面呈现粗放的模式，使得我国承受着巨大的经济、环境和人口压力。通过对农产品等农业资源的综合加工利用，既有利于发展循环经济，降低资源消耗，同时又能够实现农产品加工业的生态化和资源的可持续利用。杨健等在《超微粉碎对小米麸皮膳食纤维物理特性的影响》研究了小米麸皮膳食纤维超微粉碎的物理特性，通过将小米麸皮膳食纤维原粉进行超微粉碎制得膳食纤维微粉，比较不同粒度的膳食纤维微粉在膨胀力、持水力、持油力、结合水力及阳离子交换能力等方面的物理性质变化，超微粉碎能够较好的改善小米麸皮膳食纤维的物理特性。为更好的提取膳食纤维提供了理论依据。
发明内容
本发明为了提高杂粮副产物的综合开发利用，增加产品的附加值，改善杂粮麸皮膳食纤维的物理特性，提供一种粗粮膳食纤维鸡腿肠的加工方法。
一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于由下列步骤完成：
1）、分别将燕麦麸皮、黑麦麸皮和米糠麸皮分散于20-25倍量水中，常温浸泡30-35分钟，洗涤除去杂质，于60-65℃烘干，将烘干后麸皮分别粉碎至40-60目，备用；
2）、称取粉碎步骤1所得麸皮分散于10-15倍量水中，浸泡20-25分钟，用浓度为10-12%的柠檬酸调节溶液pH为5-6，并加入底物质量分数1.2-1.5%的耐高温α－淀粉酶，在85-90℃条件下处理30-35分钟，水解完全后降温至38-40℃，用弱碱中和pH，加入底物质量分数1.6-2.0%中性蛋白酶水解2-2.5小时，升温至90-100℃灭酶15-20分钟，用水反复洗涤麸皮后，于60-65℃干燥，得麸皮膳食纤维粉；
3）、将步骤2所得麸皮膳食纤维粉置于球磨机中，固定球磨机粉碎部分参数:激振力为20000-22000N，磨介质充填率为45-50%，球料比为5-6，粉碎处理1-1.5小时；
4）、将新鲜鸡腿肉清洗干净，分切成薄条状，加入3-3.5%食盐腌制25-30分钟，加入20-23%淀粉、10-12%步骤3所得超微粉碎麸皮膳食纤维粉搅打均匀，加入5-6%五香粉、3-3.5%白砂糖调味，用耐高温食用袋进行灌装，压实，于蒸汽锅蒸制25-30分钟，冷却。
本发明的优点是：
本发明的一种粗粮膳食纤维鸡腿肠的加工方法，水洗可以去除悬浮的淀粉及灰分杂质，耐高温α－淀粉酶能够将麸皮携带的余量淀粉进行水解，避免产生浑浊，影响口感。中性蛋白酶能够水解麸皮携带的少量蛋白，使之通过洗涤去除，纯化膳食纤维。利用球磨机进行超微粉碎，能够较好的改善麸皮膳食纤维的物理特性，提高膨胀力、持水力、持油力，有利于鸡腿肠锁水，口感湿润、饱满，色泽油光，增强食欲，促进吸收，均衡营养。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于由下列步骤完成：
1）、分别将燕麦麸皮、黑麦麸皮和米糠麸皮分散于20倍量水中，常温浸泡30分钟，洗涤除去杂质，于60℃烘干，将烘干后麸皮分别粉碎至40目，备用；
2）、称取粉碎步骤1所得麸皮分散于10倍量水中，浸泡20分钟，用浓度为10%的柠檬酸调节溶液pH为5-6，并加入底物质量分数1.2%的耐高温α－淀粉酶，在85℃条件下处理30分钟，水解完全后降温至38℃，用弱碱中和pH，加入底物质量分数1.6%中性蛋白酶水解2小时，升温至100℃灭酶15-20分钟，用水反复洗涤麸皮后，于60℃干燥，得麸皮膳食纤维粉；
3）、将步骤2所得麸皮膳食纤维粉置于球磨机中，固定球磨机粉碎部分参数:激振力为22000N，磨介质充填率为50%，球料比为5，粉碎处理1.5小时；
4）、将新鲜鸡腿肉清洗干净，分切成薄条状，加入3.5%食盐腌制25分钟，加入20%淀粉、10%步骤3所得超微粉碎麸皮膳食纤维粉搅打均匀，加入5%五香粉、3.5%白砂糖调味，用耐高温食用袋进行灌装，压实，于蒸汽锅蒸制25分钟，冷却。
Claims (5)
1.一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于由下列步骤完成：
1）、分别将燕麦麸皮、黑麦麸皮和米糠麸皮分散于20-25倍量水中，常温浸泡30-35分钟，洗涤除去杂质，于60-65℃烘干，将烘干后麸皮分别粉碎至40-60目，备用；
2）、称取粉碎步骤1所得麸皮分散于10-15倍量水中，浸泡20-25分钟，用浓度为10-12%的柠檬酸调节溶液pH为5-6，并加入耐高温α－淀粉酶，在85-90℃条件下处理30-35分钟，水解完全后降温至38-40℃，用弱碱中和pH，加入中性蛋白酶水解2-2.5小时，升温至90-100℃灭酶15-20分钟，用水反复洗涤麸皮后，于60-65℃干燥，得麸皮膳食纤维粉；
3）、将步骤2所得麸皮膳食纤维粉置于球磨机中，固定球磨机粉碎部分参数:激振力为20000-22000N，磨介质充填率为45-50%，球料比为5-6，粉碎处理1-1.5小时；
4）、将新鲜鸡腿肉清洗干净，分切成薄条状，加入3-3.5%食盐腌制25-30分钟，加入20-23%淀粉、10-12%步骤3所得超微粉碎麸皮膳食纤维粉搅打均匀，加入5-6%五香粉、3-3.5%白砂糖调味，用耐高温食用袋进行灌装，压实，于蒸汽锅蒸制25-30分钟，冷却。
2.根据权利要求1所述的一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于步骤2）柠檬酸浓度为10-12%。
3.根据权利要求1所述的一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于步骤2）耐高温α－淀粉酶添加量为底物质量的1.2-1.5%。
4.根据权利要求1所述的一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于步骤2）中性蛋白酶添加量为底物质量的1.6-2.0%。
5.根据权利要求1所述的一种粗粮膳食纤维鸡腿肠的加工方法，其特征在于步骤3）粉碎处理时间为1-1.5小时。
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