CN107259414A - 一种高钙海鲜肠及其制备方法 - 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种高钙海鲜肠。所述高钙海鲜肠按照重量份数包括:大豆分离蛋白2份、猪肥膘6份、纯净水5份;鱼肉10‑50份、鸡肉10‑15份、蛋清7份、纯净水8份、盐1.2份、磷酸盐0.2份;糖3.5份、蛋清粉1份、酪蛋白1.5份、味精0.15份、I+G 0.15份、乳酸链球菌素1g、异VC钠40g、纯净水5份;淀粉5份、超微高钙深海骨原粉1.6份、魔芋粉0.4份、纯净水5份。有益效果:本发明高钙海鲜肠的口感好、营养价值高、吸收效果好。
Description
技术领域
本发明涉及一种高钙海鲜肠及其制备方法。
背景技术
香肠因为其便利性广受人们的喜欢,尤其儿童更为喜欢。但目前,现有的香肠,主要功能是为了解决饱腹问题,对其营养价值的深入研究不够。尤其针对儿童,其发育的特殊性,对营养的要求更高,尤其对“钙”的需求更大。现有技术中,香肠,更进一步的海鲜肠,主要添加无机钙,其实际上人体真正吸收的量很小。现代医学研究发现,人体对钙的吸收是一个复杂的过程,但有一点可以肯定的是,人体对动物天然的钙源是最容易吸收的,特别是与人体骨骼成分相似度越高的天然动物钙源是最容易吸收。因此,选择与人体骨骼成分相似度极高的鱼骨作为补钙钙源,无疑是一种正确的选择。
现有技术中鱼骨制备补钙钙源添加进香肠中,不管是酶解法、酸法、醇碱法或其他方法制备鱼骨钙,都是以提高钙的溶出率、提取率、钙鳌合率为目标,完全忽视了全营养全方位补钙的重要性。
因此,有必要提出有效的技术方案,解决上述问题。
发明内容
本发明针对上述现有技术的不足,提供一种口感好、营养价值高、吸收好、全营养结构的高钙海鲜肠。
本发明解决上述技术问题的技术方案如下:
一种高钙海鲜肠,所述高钙海鲜肠按照重量份数包括:
组份一:大豆分离蛋白1-5份、猪肥膘1-10份、纯净水1-10份;
组份二:鱼肉10-50份、鸡肉10-15份、蛋清5-10份、纯净水5-10份、盐1-3份、磷酸盐0.1-0.5份;
组份三:糖1-5份、蛋清粉1-5份、酪蛋白1-5份、味精0.1-1份、I+G0.1-1份、乳酸链球菌素0.001-005份、异VC钠0.1-0.5份、纯净水5份;
组份四:淀粉5-10份、超微高钙深海骨原粉1-5份、魔芋粉0.4-2份、纯净水5-10份。
优选地,所述组分二中按照重量份数还包括:虾肉10-30份、海参10-30份、鲍鱼10-30份、牡蛎肉10-30份和海藻10-30份中的至少一种。
优选地,所述组分三中按照重量份数还包括:芝士颗粒1-10份。
优选地,所述组分三中按照重量份数还包括:芝士颗粒1-10份。
优选地,所述超微高钙深海骨原粉的制备方法包括如下步骤:
(1)在碱性蛋白酶和魔芋粉的加入下,将深海鱼骨进行滚揉酶解,得到滚揉酶解后的鱼骨;
所述碱性蛋白酶活性为200000-300000U/g,所述碱性蛋白酶用量为鱼骨质量的0.1-0.2%;
所述魔芋粉用量为鱼骨质量的0.2-0.5%;
所述滚揉酶解条件为:pH值10-11,温度45-55℃,时间1-1.5小时,恒温滚揉机中滚揉酶解;
(2)将步骤(1)中得到的滚揉酶解后的鱼骨与水混合搅拌2-3次,沥干后采用高温高压灭菌,得到灭菌后的鱼骨;
所述滚揉酶解后的鱼骨和水的重量比为1:(3-5);
(3)将步骤(2)中得到的灭菌后的鱼骨烘干至含水量小于10%;再用粉碎机粉碎至80-150目,得到一次粉碎鱼骨;
(4)将步骤(3)中得到的一次粉碎鱼骨进行超低温纳米粉碎至纳米级,得到超微高钙深海骨原粉。
优选地,所述步骤(4)中超低温纳米粉碎的工艺条件为:超低温纳米粉碎机中,0至-40℃超低温粉碎,震动粉碎工作频率4000-8000次/分钟,振幅0.5-0.8cm。
优选地,所述步骤(2)中采用高温高压快速灭菌的工艺条件为:高温高压灭菌釜中,121℃、2.5mpa.s压力灭菌5-10分钟。
优选地,所述步骤(3)中烘干的工艺条件为:烘干机内,55-65℃烘干至含水量小于10%。
有益效果:采用超微高钙深海骨原粉添加进本发明高钙海鲜肠中,使得高钙全营养吸收,全面补充骨胶原蛋白、软骨素、寡聚肽(寡聚磷酸多肽)、,以及磷、镁、铁、锌等多种微量元素和维生素;且口感好。
本发明还提供一种高钙海鲜肠的制备方法,步骤包括:
(1)向斩拌机中按比例投入组份一中原料共同斩拌5分钟,得到组份一混合物,盛出备用;
(2)向斩拌机中按比例投入组份二中原料斩拌3分钟,再向斩拌机中投入所述组份一混合物继续斩拌2分钟,然后向斩拌机中投入组份三原料斩拌1分钟,再向斩拌机中投入组份四原料斩拌1分钟,得到高钙海鲜肠馅料;
(3)将所述高钙海鲜肠馅料用高温塑料肠衣按每根肠定量罐装成高钙海鲜肠生料,将高钙海鲜肠生料经高温杀菌、清洗、烘干、自然冷却后包装,制得高钙海鲜肠成品。
具体实施方式
本发明高钙海鲜肠的原料中包括超微高钙深海骨原粉,超微高钙深海骨原粉的使用对本发明高钙海鲜肠全营养、口感以及营养吸收率的影响是重要的。所述超微高钙深海骨原粉的制备方法包括如下步骤:
(1)在碱性蛋白酶和魔芋粉的加入下,将深海鱼骨进行滚揉酶解,得到滚揉酶解后的鱼骨;
所述碱性蛋白酶活性为200000-300000U/g,所述碱性蛋白酶用量为鱼骨质量的0.1-0.2%;
所述魔芋粉用量为鱼骨质量的0.2-0.5%;
所述滚揉酶解条件为:pH值10-11,温度45-55℃,时间1-1.5小时,恒温滚揉机中滚揉酶解;
采用适度生物酶解,优化保护性提纯的方法,达到降低和避免有益成分损失,达到全效补钙的目的;
(2)将步骤(1)中得到的滚揉酶解后的鱼骨与水混合搅拌2-3次,沥干后采用高温高压灭菌,得到灭菌后的鱼骨;
所述滚揉酶解后的鱼骨和水的重量比为1:(3-5);
(3)将步骤(2)中得到的灭菌后的鱼骨烘干至含水量小于10%;再用粉碎机粉碎至80-150目,得到一次粉碎鱼骨;
(4)将步骤(3)中得到的一次粉碎鱼骨进行超低温纳米粉碎至纳米级,得到超微高钙深海骨原粉。
作为本发明的一个实施例,所述步骤(4)中超低温纳米粉碎的工艺条件为:超低温纳米粉碎机中,0至-40℃超低温粉碎,震动粉碎工作频率4000-8000次/分钟,振幅0.5-0.8cm。采用超低温、高频纳米粉碎技术,在避免加工变性的同时,纳米化的骨原钙粉极大的提高了钙的离子化率、人体对钙的吸收率、转化率、利用率,达到高品质钙源的目的。同时提升钙源的食品口感和拓展应用范围。
作为本发明的一个实施例,所述步骤(2)中采用高温高压快速灭菌的工艺条件为:高温高压灭菌釜中,121℃、2.5mpa.s压力灭菌5-10分钟。采用高温高压快速灭菌,在高效灭菌的同时,充分降低骨原成分变性。
作为本发明的一个实施例,所述步骤(3)中烘干的工艺条件为:烘干机内,55-65℃烘干至含水量小于10%。采用低温干燥技术,明显降低骨原成分变性率。
本发明一种高钙海鲜肠,该海鲜肠包括但不限于虾肠、海参肠、鲍鱼肠、牡蛎肠、海藻肠、扇贝肠等。具体举例详见下面实施例。
实施例1
一种原味高钙海鲜鱼肠,按照重量计包括:
组份一:大豆分离蛋白2kg、猪肥膘6kg、纯净水5kg;
组份二:鱼肉50kg、鸡肉10kg、蛋清7kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg;
组份三:糖3.5kg、蛋清粉1kg、酪蛋白1.5kg、味精0.15kg、I+G 0.15kg、乳酸链球菌素1g、异VC钠40g、纯净水5kg;
组份四:淀粉5kg、超微高钙深海骨原粉1.6kg、魔芋粉0.4kg、纯净水5kg。
上述原味高钙海鲜鱼肠通过下述方法制备得到:
(1)向斩拌机中按比例投入组份一中原料共同斩拌5分钟,得到组份一混合物,盛出备用;
(2)向斩拌机中按比例投入组份二中原料斩拌3分钟,再向斩拌机中投入所述组份一混合物继续斩拌2分钟,然后向斩拌机中投入组份三原料斩拌1分钟,再向斩拌机中投入组份四原料斩拌1分钟,得到原味高钙海鲜鱼肠馅料;
(3)将所述原味高钙海鲜鱼肠馅料用高温塑料肠衣按每根肠定量10-15g罐装成原味高钙海鲜鱼肠生料,将原味高钙海鲜鱼肠生料经高温杀菌、清洗、烘干、自然冷却后包装,制得原味高钙海鲜鱼肠成品。
上述高温杀菌的工艺过程为:注水温度90℃恒温3分钟后,逐步升温至121℃保持7分钟,排出热水后保持压力恒定5分钟后注入冷水循环,降温至30℃后出锅即可。
实施例2
一种芝士味高钙海鲜鱼肠,其原料组成同实施例1,其制备方法亦同实施例1。不同之处仅在于,组分三中还包括芝士颗粒4kg。
实施例3
一种玉米味高钙海鲜鱼肠,其原料组成同实施例1,其制备方法亦同实施例1。不同之处仅在于,组分三中还包括鲜玉米粒4kg。
实施例4
一种原味高钙海鲜虾肠,其原料组成同实施例1,其制备方法亦同实施例1。不同之处仅在于,组分二不同。具体的,组分二包括虾肉20kg、鱼肉20kg、鸡肉15kg、蛋清7kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg。
实施例5
一种原味高钙海参肠,其制备方法同实施例1。其原料组成如下:
组份一:大豆分离蛋白3kg、猪肥膘6kg、纯净水5kg;
组份二:海参20kg、鱼肉15kg、鸡肉12kg、蛋清5kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg;
组份三:糖3.5kg、蛋清粉1kg、酪蛋白1.5kg、味精0.15kg、I+G 0.15kg、乳酸链球菌素1g、异VC钠40g、纯净水5kg;
组份四:淀粉6kg、超微高钙深海骨原粉1.6kg、魔芋粉0.4kg、纯净水5kg
实施例6
一种原味高钙鲍鱼肠,其制备方法同实施例1。其原料组成如下:
组份一:大豆分离蛋白3kg、猪肥膘6kg、纯净水5kg;
组份二:鲍鱼15kg、鱼肉18kg、鸡肉12kg、蛋清5kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg;
组份三:糖3.5kg、蛋清粉1kg、酪蛋白1.5kg、味精0.15kg、I+G 0.15kg、乳酸链球菌素1g、异VC钠40g、纯净水5kg;
组份四:淀粉6kg、超微高钙深海骨原粉1.6kg、魔芋粉0.4kg、纯净水5kg。
实施例7
一种原味高钙海藻肠,其制备方法同实施例1。其原料组成如下:
组份一:大豆分离蛋白3kg、猪肥膘6kg、纯净水5kg;
组份二:鱼肉20kg、鸡肉15kg、海藻10kg、蛋清5kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg;
组份三:糖3.5kg、蛋清粉1kg、酪蛋白1.5kg、味精0.15kg、I+G 0.15kg、乳酸链球菌素1g、异VC钠40g、纯净水5kg;
组份四:淀粉6kg、超微高钙深海骨原粉1.6kg、魔芋粉0.4kg、纯净水5kg。
实施例8
一种原味高钙牡蛎肠,其制备方法同实施例1。其原料组成如下:
组份一:大豆分离蛋白3kg、猪肥膘6kg、纯净水5kg;
组份二:鱼肉20kg、鸡肉15kg、牡蛎肉10kg、蛋清5kg、纯净水8kg、盐1.2kg、磷酸盐0.2kg;
组份三:糖3.5kg、蛋清粉1kg、酪蛋白1.5kg、味精0.15kg、I+G 0.15kg、乳酸链球菌素1g、异VC钠40g、纯净水5kg;
组份四:淀粉6kg、超微高钙深海骨原粉1.6kg、魔芋粉0.4kg、纯净水5kg。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制本发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何改变,都应认为是包括在本发明的权利要求书的范围内。
Claims (9)
1.一种高钙海鲜肠,其特征在于,所述高钙海鲜肠按照重量份数包括:
组份一:大豆分离蛋白1-5份、猪肥膘1-10份、纯净水1-10份;
组份二:鱼肉10-50份、鸡肉10-15份、蛋清5-10份、纯净水5-10份、盐1-3份、磷酸盐0.1-0.5份;
组份三:糖1-5份、蛋清粉1-5份、酪蛋白1-5份、味精0.1-1份、I+G0.1-1份、乳酸链球菌素0.001-005份、异VC钠0.1-0.5份、纯净水5份;
组份四:淀粉5-10份、超微高钙深海骨原粉1-5份、魔芋粉0.4-2份、纯净水5-10份。
2.如权利要求1所述的高钙海鲜肠,其特征在于,所述组分二中按照重量份数还包括:虾肉10-30份、海参10-30份、鲍鱼10-30份、牡蛎肉10-30份和海藻10-30份中的至少一种。
3.如权利要求1所述的高钙海鲜肠,其特征在于,所述组分三中按照重量份数还包括:芝士颗粒1-10份。
4.如权利要求1所述的高钙海鲜肠,其特征在于,所述组分三中按照重量份数还包括:鲜玉米粒1-10份。
5.如权利要求1-4任一项所述的高钙海鲜肠,其特征在于,所述超微高钙深海骨原粉的制备方法包括如下步骤:
(1)在碱性蛋白酶和魔芋粉的加入下,将深海鱼骨进行滚揉酶解,得到滚揉酶解后的鱼骨;
所述碱性蛋白酶活性为200000-300000U/g,所述碱性蛋白酶用量为鱼骨质量的0.1-0.2%;
所述魔芋粉用量为鱼骨质量的0.2-0.5%;
所述滚揉酶解条件为:pH值10-11,温度45-55℃,时间1-1.5小时,恒温滚揉机中滚揉酶解;
(2)将步骤(1)中得到的滚揉酶解后的鱼骨与水混合搅拌2-3次,沥干后采用高温高压灭菌,得到灭菌后的鱼骨;
所述滚揉酶解后的鱼骨和水的重量比为1:(3-5);
(3)将步骤(2)中得到的灭菌后的鱼骨烘干至含水量小于10%;再用粉碎机粉碎至80-150目,得到一次粉碎鱼骨;
(4)将步骤(3)中得到的一次粉碎鱼骨进行超低温纳米粉碎至纳米级,得到超微高钙深海骨原粉。
6.如权利要求5所述的高钙海鲜肠,其特征在于,所述步骤(4)中超低温纳米粉碎的工艺条件为:超低温纳米粉碎机中,0至-40℃超低温粉碎,震动粉碎工作频率4000-8000次/分钟,振幅0.5-0.8cm。
7.如权利要求6所述的高钙海鲜肠,其特征在于,所述步骤(2)中采用高温高压快速灭菌的工艺条件为:高温高压灭菌釜中,121℃、2.5mpa.s压力灭菌5-10分钟。
8.如权利要求7所述的高钙海鲜肠,其特征在于,所述步骤(3)中烘干的工艺条件为:烘干机内,55-65℃烘干至含水量小于10%。
9.一种如权利要求5所述的高钙海鲜肠的制备方法,其特征在于,步骤包括:
(1)向斩拌机中按比例投入组份一中原料共同斩拌5分钟,得到组份一混合物,盛出备用;
(2)向斩拌机中按比例投入组份二中原料斩拌3分钟,再向斩拌机中投入所述组份一混合物继续斩拌2分钟,然后向斩拌机中投入组份三原料斩拌1分钟,再向斩拌机中投入组份四原料斩拌1分钟,得到高钙海鲜肠馅料;
(3)将所述高钙海鲜肠馅料用高温塑料肠衣按每根肠定量罐装成高钙海鲜肠生料,将高钙海鲜肠生料经高温杀菌、清洗、烘干、自然冷却后包装,制得高钙海鲜肠成品。
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