CN107439998A - 一种富含钙的快速腌制咸鸭蛋黄 - Google Patents
一种富含钙的快速腌制咸鸭蛋黄 Download PDFInfo
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Abstract
本发明公开了一种富含钙的快速腌制咸鸭蛋黄，原料包括：鸭蛋黄、食品级渗透压调节剂、食品级酸度调节剂、营养强化剂钙、食品级抗氧化剂和食用盐。本发明将生产时间为2天内的鸭蛋进行蛋清与蛋黄分离，超声预处理和热‑冷预处理，将蛋黄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，70℃熟化即得。本发明具有含钙高、蛋黄细沙、起油多的特点，且工艺简便，食盐用量少，能耗低，对环境更加友好，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，尤其涉及一种富含钙的快速腌制咸鸭蛋黄。
背景技术
咸鸭蛋的腌制在我国具有悠久的历史，由于其良好的风味而一直深受人们的喜爱，咸鸭蛋黄的腌制是从咸鸭蛋的腌制发展起来的，咸鸭蛋黄松沙起油、味道鲜美、风味独特，富含卵磷脂与不饱和脂肪酸，营养丰富。咸鸭蛋黄是咸鸭蛋的精华所在，可直接食用或是作为其他食品加工的原料，已被广泛用于各式中式菜品、蛋黄粽子、蛋黄月饼中，是多种蛋黄风味食品中不可或缺的加工材料，在国内有广泛的市场需求。但孙建民等人的研究发现，在鸡、鸭、鹅、鹌鹑蛋黄中鸭蛋黄的钙含量最低，如表1所示，且数值相差较大，影响了鸭蛋黄的全面营养价值，为了解决鸭蛋黄中钙含量较低的问题，本发明由此而产生。
表1 4种禽蛋蛋黄中钙的含量（μg/g）
| 种类 | 鹌鹑 | 鸡 | 鸭 | 鹅 |
| 含量 | 301.5 | 265 | 35.2 | 336.1 |
目前，咸鸭蛋黄的生产方法基本分为两类，一类是传统工艺腌制新鲜鸭蛋，需30～45d生产时间，耗时较长，研制成的咸鸭蛋破壳取出咸鸭蛋黄，加热成型，真空包装得到咸鸭蛋黄产品；另一类是先将蛋黄破壳取出，用蛋黄模在湿盐上压制蛋黄窝，将蛋黄倒入蛋黄窝内腌制2～100h，将蛋黄从湿盐中取出加热成型即为腌制好的咸鸭蛋黄，其缺点是盐用量大，咸鸭蛋黄品质差，蛋黄易破裂，为了解决这一问题而提出本发明。
目前对咸鸭蛋黄的腌制有所报道，比如申请号为201410782773.X的中国发明专利“一种简易快速腌制咸鸭蛋黄的方法”，通过选蛋、清洗和消毒蛋壳、分离蛋黄、腌制、二次腌制、定型、干燥熟化、冷却和包装步骤，将新鲜蛋黄先后浸泡于高浓度的腌制液A和低浓度的腌制液B中，分别进行腌制和二次腌制步骤，当新鲜蛋黄腌制液A中腌制时，新鲜蛋黄在高渗透压作用下，能够快速脱水而收缩，使得腌制后的蛋黄呈圆球状，接着再由较低浓度的腌制液B进行浸泡腌制，可适当除去蛋黄中部分盐份，且使蛋黄中的盐份分布更均匀，此方法未进行蛋黄前处理，不能打破蛋黄中的乳化稳定性，易使蛋黄发生充水、胶质化，出油率大打折扣，第一次腌制虽然脱水，但二次腌制由于食盐浓度降低，为了达到渗透压平衡蛋黄会从腌制液中吸水，虽然盐度下降，但蛋黄吸水后品质下降，出油率低，达不到质地松沙的效果。又如，申请号为201110203992.4的中国发明专利“湿法快速腌制咸鸭蛋黄的方法”，其步骤包括：1)分离蛋黄、洗净蛋清；2)使用食品胶配制腌制保护液；3)加入蛋黄并腌制，蛋黄与腌制液分层加入，促进了腌制液与蛋黄的接触，大大缩短了腌制时间(只需2-5天)，4)将腌制好的蛋黄取出，洗净，晾干即为腌制好的咸鸭蛋黄，虽然添加了腌制保护液，但食盐浓度一次加入过高，渗透压变化剧烈，容易使卵黄膜破裂和造成蛋黄胶质化。再如，申请号为200910194295.X的中国发明专利“一种咸鸭蛋黄的制备方法”，利用超高压技术，通过确定精确的超高压条件和应用高压加工蛋黄的完整技术方案，实现了盐水加速渗透和蛋白加速成型，对蛋黄进行处理制备得到咸鸭蛋黄，其超高压压力为300～700MPa，耗费能源较多，对设备要求高，难于工业化生产。本发明能够克服现有技术的不足，生产出营养强化、风味更好、品质较高的咸鸭蛋黄。
发明内容
本发明的目的是提供一种富含钙的快速腌制咸鸭蛋黄。
为达到上述目的，本发明采用以下技术方案：
一种富含钙的快速腌制咸鸭蛋黄，其特征在于，含有以下原料，按下述量进行配制：
腌制液：1～40%（w/w）的食品级渗透压调节剂、0.1～3%（w/w）食品级酸度调节剂、0.1～1.5%（w/w）营养强化剂钙、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酸度调节剂包括但不限于乙酸、磷酸、盐酸、苹果酸、柠檬酸、乳酸中的一种或几种。
上述腌制液中所述的营养强化剂钙包括但不限于葡萄糖酸钙、柠檬酸钙、乳酸钙、醋酸钙、氯化钙中的一种或几种。
上述腌制液中所述的抗氧化剂包括但不限于维生素Ｃ。
鸭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。
所述的富含钙的快速腌制咸鸭蛋黄的具体加工步骤和加工工艺为：
（1）鲜鸭蛋黄备料：挑选生产时间为2天内的鸭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）超声预处理：处理频率25～40kHz，处理时间5～15min，以增加卵膜的通透性及破坏蛋黄中蛋白和脂类的乳化稳定性；
（3）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3～6℃，保持40～60min，以进一步破坏蛋黄中蛋白和脂类的乳化稳定性；
（4）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；
（5）腌制：将预处理过的鸭蛋黄置于腌制液中，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；
（6）熟化：70℃熟化2～5h，即为咸鸭蛋黄。
本发明的有益效果是：
1.本发明由于采用超声和热-冷预处理，能够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；采用酸度调节剂能提高膜的通透性，加快盐析；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，不需高压环境，能耗低，对环境更加友好，更容易实现工业化生产。
3.本发明的产成品咸鸭蛋黄具有蛋黄细沙、咸味适中、起油多、色泽橘黄、含钙高（2000～12000mg/kg）的特点。
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2天内鸭蛋600枚，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15.7kg。使用超声波清洗机对收集的鸭蛋黄进行超声处理，设定功率25kHz，处理5min。将超声后的鸭蛋黄转移至热风烘箱，设定温度为50℃，烘20min，转移至冷柜，温度5℃，冷藏25min后取出。配制腌制液20kg，向不锈钢容器中加入6kg甘油、0.04kg食用乙酸、0.2kg乙酸钙，0.1kg维生素C、纯化水13.66kg，搅拌均匀，加热煮沸20min，放凉至室温，加入冷藏后取出的鸭蛋黄，置于洁净环境中，设置温度35℃，向腌制液中加入食盐0.05kg，轻轻搅拌至溶解，每过1h加入食盐0.05kg，腌制40h，放干腌制液，70℃熟化5h，获得咸鸭蛋黄13.4kg，采用GB 5009.92-2016中的方法检测钙含量为6700mg/kg。
实施例2
于市场采购生产时间为2天内鸭蛋50kg，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17.2kg。使用超声波清洗机对收集的鸭蛋黄进行超声处理，设定功率30kHz，处理5min。将超声后的鸭蛋黄转移至热风烘箱，设定温度为45℃，烘25min，转移至冷柜，温度4℃，冷藏40min后取出。配制腌制液20kg，向不锈钢容器中加入3kg甘油、0.5kg蔗糖、0.9kg卡拉胶、0.1kg食用磷酸、0.1kg食用柠檬酸，0.13kg柠檬酸钙、0.11kg乳酸钙、0.2kg维生素C、纯化水14.96kg，搅拌均匀，加热煮沸30min，放凉至室温，加入冷藏后取出的鸭蛋黄，置于洁净环境中，设置温度37℃，向腌制液中加入食盐0.0375kg，轻轻搅拌至溶解，每过1h加入食盐0.0375kg，腌制48h，放干腌制液，70℃熟化4.5h，获得咸鸭蛋黄15.8kg，采用GB 5009.92-2016中的方法检测钙含量为8500mg/kg。
Claims (5)
1.一种富含钙的快速腌制咸鸭蛋黄，其特征在于，含有以下原料，按下述量进行配制：
腌制液：1～40%（w/w）的食品级渗透压调节剂、0.1～3%（w/w）食品级酸度调节剂、0.1～1.5%（w/w）营养强化剂钙、0.1～3%（w/w）食品级抗氧化剂、纯化水补齐至100%（w/w）；
鸭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；
所述的富含钙的快速腌制咸鸭蛋黄的具体加工步骤和加工工艺为：
（1）鲜鸭蛋黄备料：挑选生产时间为2天内的鸭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）超声预处理：处理频率25～40kHz，处理时间5～15min，以增加卵膜的通透性及破坏蛋黄中蛋白和脂类的乳化稳定性；
（3）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3～6℃，保持40～60min，以进一步破坏蛋黄中蛋白和脂类的乳化稳定性；
（4）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；
（5）腌制：将预处理过的鸭蛋黄置于腌制液中，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；
（6）熟化：70℃熟化2～5h，即为咸鸭蛋黄。
2.根据权利要求1所述的一种富含钙的快速腌制咸鸭蛋黄，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所述的一种富含钙的快速腌制咸鸭蛋黄，其特征在于上述腌制液中所述的酸度调节剂包括但不限于乙酸、磷酸、盐酸、苹果酸、柠檬酸、乳酸中的一种或几种。
4.根据权利要求1所述的一种富含钙的快速腌制咸鸭蛋黄，其特征在于上述腌制液中所述的营养强化剂钙包括但不限于葡萄糖酸钙、柠檬酸钙、乳酸钙、醋酸钙、氯化钙中的一种或几种。
5.根据权利要求1所述的一种富含钙的快速腌制咸鸭蛋黄，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。
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| CN108925882A (zh) * | 2018-07-17 | 2018-12-04 | 宿州市符离集刘老二烧鸡有限公司 | 一种蛋黄沙的制备方法 |
| CN109123571A (zh) * | 2018-07-28 | 2019-01-04 | 南昌大学 | 一种皮蛋腌制液 |
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| CN109123571A (zh) * | 2018-07-28 | 2019-01-04 | 南昌大学 | 一种皮蛋腌制液 |
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