CN107410932A - 一种梯度腌制咸鹌鹑蛋黄沙 - Google Patents
一种梯度腌制咸鹌鹑蛋黄沙 Download PDFInfo
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Abstract
本发明公开了一种梯度腌制咸鹌鹑蛋黄沙,原料包括:鹌鹑蛋黄、食品级乙酸乙酯、食品级渗透压调节剂、食品级醋酸、食品级乙醇、食品级抗氧化剂和食用盐。本发明将生产时间1d内的鹌鹑蛋进行蛋清与蛋黄分离,蛋黄收集过滤后转入半透膜中,外表喷洒风味物质进行超声预处理,后进行热‑冷预处理,将半透膜袋加入等渗腌制液中完全没入,分多次加入食用盐使腌制液具有一定梯度浓度,腌制一定时间即得。本发明的风味改良咸鹌鹑蛋黄沙具有风味清新、蛋黄细沙、咸味适中、起油较多、磷脂含量高的特点,出油率为37.3~38.1%,其中磷脂占12.9~13.5%,且工艺简便,更容易实现工业化生产。
Description
技术领域
本发明涉及食品生产领域,尤其涉及一种梯度腌制咸鹌鹑蛋黄沙。
背景技术
鹌鹑蛋是继鸡蛋、鸭蛋、鹅蛋后,市场上最常见的禽蛋之一,随着鹌鹑的规模化养殖增多,鹌鹑蛋的营养价值被人们越来越认可,据测定,每百克鹌鹑蛋含有脂肪12.3g、蛋白质12.3g、碳水化合物1.5g、维生素B1 0.11mg、维生素B2 0.76mg。虽然鹌鹑蛋的体积较小,但它的营养价值却超过了鸡蛋,与鸡蛋相比,鹌鹑蛋中的胆固醇含量比鸡蛋低,而蛋白质、铁、维生素B含量较高,分别高出30%、46.1%、188.3%,且磷脂的含量较高,其卵磷脂的含量是鸡蛋的4~5倍,磷脂对于人体的生长发育非常重要,是大脑和神经系统活动必不可少的重要物质。
中医认为,鹌鹑蛋甘、平、无毒,入心、肝、肺、胃、肾经,具有补血、养神、健肾、益肺、降血压等功效,被人们誉为延年益寿的“灵丹妙药”。我国鹌鹑蛋的消费方式主要以鲜蛋为主,但新鲜鹌鹑蛋保质期短且容易腐化,如何开发鹌鹑蛋加工产品,增加鹌鹑蛋产品的附加值,是近年来研究的重点。
王瑞等人对咸鹌鹑蛋的加工工艺进行了研究,发现二段式盐水法是腌制咸鹌鹑蛋较适的加工工艺,含盐量可以控制在4%,出油率为37.6%,但采用全蛋进行腌制,耗时较长,不适宜工业化生产。目前已有报道对鹌鹑蛋黄进行腌制,申请号为201310074021.3的中国发明专利 “一种咸蛋黄的制作方法”,包括以下步骤:(1)用蛋黄分离器使蛋黄与蛋清分离;(2)分离出来的蛋黄放入香辛料液中浸泡30~90min;(3)将浸泡过的蛋黄转移到-18℃的冷冻液中,迅速放置于-18℃的冰柜内冷冻定型4~8h;用半透膜包住冷冻定型后的蛋黄,于20~30℃,在食盐中干腌24~60h;腌后的蛋黄50~100℃焙烤0.5~4h熟化,真空包装。此方法易形成胶质化,且使用食盐的量较多。如何解决生产时食盐使用量较多、鹌鹑蛋黄体积小不易于工业化生产、咸鹌鹑蛋黄沙品质不高风味不够好的问题,是本发明产生的原因。
发明内容
本发明的目的是提供一种梯度腌制咸鹌鹑蛋黄沙。
为达到上述目的,本发明采用以下技术方案:
一种梯度腌制咸鹌鹑蛋黄沙,其特征在于,含有以下原料,按下述量进行配制:
风味液:3~6%的食品级乙酸乙酯水溶液。
腌制液:1~40%(w/w)的食品级渗透压调节剂、0.1~3%(w/w)食品级醋酸、0.1~5%(w/w)食品级乙醇、0.1~3%(w/w)食品级抗氧化剂、纯化水补齐至100%(w/w)。
上述腌制液中所述的渗透压调节剂包括但不限于蔗糖、D-甘露糖醇、甘油、卡拉胶、黄原胶中的一种或几种。
上述腌制液中所述的抗氧化剂包括但不限于维生素C。
鹌鹑蛋黄与腌制液重量比为1:3~1:1,食用盐与腌制液重量比约为0.04:1~0.1:1。
所述咸鹌鹑蛋黄沙的具体步骤和加工工艺为:
(1)鲜鹌鹑蛋黄备料:挑选生产时间1d内的鹌鹑蛋使用设备进行蛋黄与蛋清分离,收集卵黄膜未破裂、形态完整的蛋黄;
(2)加半透膜:使用滤网对蛋黄进行过滤,收集滤出的蛋黄液,加入0.1~5%风味液,转入半透膜中封好;
(3)超声预处理:处理频率20~30kHz,处理时间3~10min,以破坏蛋黄中蛋白和脂类的乳化稳定性;
(4)热-冷预处理:对半透膜袋进行热-冷预处理,采用热风加热,温度45~55℃,保持15~30min,后进行冷藏处理,处理温度2~4℃,保持20~30min,以进一步破坏蛋黄中蛋白和脂类的乳化稳定性;
(5)配置腌制液:将腌制液原料搅拌溶解后,进行煮沸灭菌,放凉至室温;
(6)腌制:将已处理过的半透膜袋置于腌制液中,向腌制液中加入食用盐,分次加入以形成盐梯度,保持洁净环境,温度30~40℃腌制36~48h;
(7)熟化:捞出70℃熟化2~5h,取出,即为咸鹌鹑蛋黄沙。
上述步骤(2)所述的半透膜包括但不限于天然肠衣和人造肠衣。
本发明的有益效果是:
1.研究发现,乙酸乙酯是在咸鸭蛋黄存在而咸鸡蛋黄中没有的物质,被认为是二者风味差异的主要原因,因此在本发明中补加乙酸乙酯,以使咸鹌鹑蛋黄沙风味更佳;本发明由于采用超声和热-冷预处理,打破蛋黄乳化稳定性,使出油率得到提高,同时缩短腌制时间;采用渗透压调节剂腌制,能使腌制过程中蛋黄中的水尽快转移到卵黄膜外,防止蛋黄充水现象和胶质化的产生,保证出油率;采用梯度盐析的方法,有利于水分转移,有利于蛋白颗粒逐渐皱缩,使出油率保持较高水平;采用醋酸和乙醇一方面能提高膜的通透性,加快盐析及风味成熟,同时可在熟化过程中生成少量乙酸乙酯,改善咸鹌鹑蛋黄沙的风味;使用抗氧化剂使蛋黄中易氧化变质的物质减少氧化率,保证风味。
2.本发明的生产时间短,工艺简便,使用食盐量少,易于工业化生产。
3.本发明的产成品咸鹌鹑蛋黄沙具有风味优、蛋黄细沙、咸味适中、起油多、磷脂含量高的特点,出油率为37.3~38.1%,其中磷脂占12.9~13.5%。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
于市场采购生产时间为1天内的鹌鹑蛋100kg,使用蛋黄蛋清分离机进行分离,收集卵黄膜完整未破裂的蛋黄,湿重34.1kg。使用100目尼龙布进行过滤,保留滤出的蛋黄液33.6kg,加入3%食品级乙酸乙酯水溶液0.07kg,使用商品天然羊肠衣膜进行灌装、封口,用超声波清洗机对肠衣袋进行超声处理,设定功率25kHz,处理6min。将超声后的肠衣袋转移至热风烘箱,设定温度为47℃,烘17min,转移至冷柜,温度4℃,冷藏25min后取出。配制腌制液60kg,向不锈钢容器中加入18.5kg甘油、0.6kg食用乙酸、0.6kg食用乙醇,0.1kg维生素C、纯化水40.2kg,搅拌均匀,加热煮沸30min,放凉至室温,加入冷藏后取出的鹌鹑蛋黄,置于洁净环境中,设置温度35℃,向腌制液中加入食盐0.125kg,轻轻搅拌至溶解,每过1h加入食盐0.125kg,腌制48h,放干腌制液,70℃熟化5h,获得咸鹌鹑蛋黄沙29.7kg。具有蛋黄细沙、风味清新、咸味适中、起油较多,口味接近咸鸭蛋黄的特点,经检测其出油率为37.4%,磷脂含量为13.0%。
实施例2
于市场采购生产时间为1天内的新鲜鹌鹑蛋100kg,使用蛋黄蛋清分离机进行分离,收集卵黄膜完整未破裂的蛋黄,湿重33.7kg。使用100目尼龙布进行过滤,保留滤出的蛋黄液33.1kg,加入4%食品级乙酸乙酯水溶液0.1kg,使用商品可食用型胶原蛋白肠衣进行灌装、封口,用超声波清洗机对肠衣袋进行超声处理,设定功率20kHz,处理8min。将肠衣袋转移至热风烘箱,设定温度为55℃,烘16min,转移至冷柜,温度3℃,冷藏25min后取出。配制腌制液60kg,向不锈钢容器中加入3.2kg甘油、3.5kg蔗糖、0.85kg卡拉胶、1.2kg食用乙酸、1.2kg食用乙醇,0.2kg维生素C、纯化水48.85kg,搅拌均匀,加热煮沸30min,放凉至室温,加入冷藏后取出的鹌鹑蛋黄,置于洁净环境中,设置温度35℃,向腌制液中加入食盐0.1kg,轻轻搅拌至溶解,每过1h加入食盐0.1kg,腌制42h,放干腌制液,70℃熟化4.5h,获得咸鹌鹑蛋黄沙28.6kg。具有蛋黄细沙、风味清新、咸味适中、起油较多,口味接近咸鸭蛋黄的特点,经检测其出油率为37.6%,磷脂含量为13.2%。
Claims (4)
1.一种梯度腌制咸鹌鹑蛋黄沙,其特征在于,含有以下原料,按下述量进行配制:
风味液:3~6%的食品级乙酸乙酯水溶液;
腌制液:1~40%(w/w)的食品级渗透压调节剂、0.1~3%(w/w)食品级醋酸、0.1~5%(w/w)食品级乙醇、0.1~3%(w/w)食品级抗氧化剂、纯化水补齐至100%(w/w);
鹌鹑蛋黄与腌制液重量比为1:3~1:1,食用盐与腌制液重量比约为0.04:1~0.1:1;
所述咸鹌鹑蛋黄沙的具体步骤和加工工艺为:
(1)鲜鹌鹑蛋黄备料:挑选生产时间1d内的鹌鹑蛋使用设备进行蛋黄与蛋清分离,收集卵黄膜未破裂、形态完整的蛋黄;
(2)加半透膜:使用滤网对蛋黄进行过滤,收集滤出的蛋黄液,加入0.1~5%风味液,转入半透膜中封好;
(3)超声预处理:处理频率20~30kHz,处理时间3~10min,以破坏蛋黄中蛋白和脂类的乳化稳定性;
(4)热-冷预处理:对半透膜袋进行热-冷预处理,采用热风加热,温度45~55℃,保持15~30min,后进行冷藏处理,处理温度2~4℃,保持20~30min,以进一步破坏蛋黄中蛋白和脂类的乳化稳定性;
(5)配置腌制液:将腌制液原料搅拌溶解后,进行煮沸灭菌,放凉至室温;
(6)腌制:将已处理过的半透膜袋置于腌制液中,向腌制液中加入食用盐,分次加入以形成盐梯度,保持洁净环境,温度30~40℃腌制36~48h;
(7)熟化:捞出70℃熟化2~5h,取出,即为咸鹌鹑蛋黄沙。
2.根据权利要求1所述的一种风味改良咸鹌鹑蛋黄沙,其特征在于腌制液中所述的渗透压调节剂包括但不限于蔗糖、D-甘露糖醇、甘油、卡拉胶、黄原胶中的一种或几种。
3.根据权利要求1所述的一种风味改良咸鹌鹑蛋黄沙,其特征在于腌制液中所述的抗氧化剂包括但不限于维生素C。
4.根据权利要求1所述的一种风味改良咸鹌鹑蛋黄沙,其特征在于步骤(2)所述的半透膜包括但不限于天然肠衣和人造肠衣。
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