CN109275868A - 一种鸡蛋膨化食品的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明公开了一种以鸡蛋为主要原料的膨化食品的制备方法,属于膨化食品的加工技术领域。本发明以鸡蛋粉为主要原料,经原料混合、加热搅拌、制胚、微波膨化、调味防腐制备而成。本发明所得鸡蛋膨化食品的膨胀率在240%~270%,孔隙率在25~30个/cm2,口感松脆,品质较好。本发明工艺简便,无需复杂设备,相比传统油炸膨化,本发明能够显著降低产品含油量,安全健康,并辅以杂粮,营养丰富,拓展了鸡蛋粉的应用空间,丰富了蛋制品的食用方法,提高了产品的附加值。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种鸡蛋膨化食品的制备方法。
背景技术
膨化食品是六十年代末出现的一种新型食品,它以谷类、薯类、豆类等作为主要原料,它们经过加压、加热处理后使原料本身的体积膨胀,再经其他工序制备而成。由于这类食品的组织结构多孔蓬松,口感香脆、酥甜,很受年轻人的喜爱。但随着人们生活水平的提高,健康饮食意识加强,膨化食品也被贴上了“五高一多”的标签。即高脂肪、高热量、高盐、高糖、多味精。如何改变现有膨化食品的配方及加工工艺,使其迎合“健康中国2030”的发展规划,使人们吃的营养、吃得健康,是膨化食品加工企业首要的问题。
蛋粉不仅很好的保持了鸡蛋应有的营养成分,而且具有显著的功能性质,具有使用方便卫生,易于储存和运输等,相比鲜蛋,更适合大规模食品工厂使用,目前,市面上以蛋粉为主要原料休闲食品仅有鸡蛋干、蛋卷、干蛋糕,相比其他类别休闲食品,蛋制品产品种类偏少,品种单一。
微波膨化是利用微波能量使原料内部深层水分吸收热量迅速汽化,原料内外形成压力差而整体膨化的技术。微波膨化与油炸膨化、挤压膨化相比,产品不含油或少含油,而且松脆可口,产品质量高。加工设备具有自洁杀菌、加热速度快、时间短、加热均匀、热能利用率高和设备占地面积少等优点。
发明内容
本发明的目的在于提供一种鸡蛋膨化食品的制备方法,本发明以鸡蛋粉为主要原料,制备的鸡蛋膨化食品口感和香味独特,且含有丰富的多种蛋白质、膳食纤维。
本发明采用如下技术方案:一种鸡蛋膨化食品的制备方法,包括下步骤:
S1:原料混合:将鸡蛋粉30~35重量份、杂粮粉15~20重量份、马铃薯淀粉15~20重量份、蔗糖5~10重量份、食盐2~6重量份、植物油15~20重量份、水15~40重量份搅拌混匀;
其中,步骤S1所述鸡蛋粉是由蛋清粉、蛋黄粉、全蛋粉中的一种或多种混合而成,混合后鸡蛋粉中蛋白质含量为50%~70%;杂粮粉是由豌豆粉、乳清粉、燕麦粉、玉米粉、地瓜粉中的两种或多种混合而成,混合后的杂粮粉中蛋白质含量为10%~15%,膳食纤维含量为10%~15%;按照GB 5009.5-2016《食品安全国家标准食品中蛋白质的测定》对蛋白质含量进行测定,按照GB/T 5515-2008《粮油检验粮食中粗纤维素含量测定介质过滤法》对膳食纤维含量进行测定;所述植物油包括花生油、豆油、玉米油、菜籽油等,也可根据实际需要选取其他品种的植物油;所述地瓜粉为地瓜脱水后研磨所得粉末,所述豌豆粉为脱水豌豆研磨所得粉末;
优选方式下,步骤S1所述杂粮粉由豌豆粉、燕麦粉、地瓜粉按重量比1:1:3混合而成。
优选方式下,步骤S1所述杂粮粉由豌豆粉、燕麦粉、乳清粉和地瓜粉按重量比1:2:1:7混合而成。
优选方式下,步骤S1所述杂粮粉由豌豆粉、燕麦粉、玉米粉和地瓜粉按重量比1:1:3:4混合而成。
优选方式下,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉按重量比3:7混合而成。
优选方式下,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉按重量比1:9混合而成。
优选方式下,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉和全蛋粉按重量比1:2:6混合而成。
S2、加热搅拌:将步骤S1所得产物在85~90℃、转速150~300r/min、搅拌30~40min;
S3、制胚:将步骤S2所得产物制备成直径5~8mm球型坯,4℃保藏10~14h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先400~800W功率、膨化10~20s,后800~1600W功率、膨化20~40s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.1~0.5重量份、粉末状谷氨酸钠0.5~1重量份、山梨酸钾0.05~0.5重量份、烤肉香精0.05~0.5重量份;所述膨化物和辅料的重量比为100:(1~1.5)。
本发明的有益效果:
本发明的制备工艺可将低值蛋制品制备加工成膨化休闲食品,加工过程安全绿色,工艺简单、易于操作、等优点,进一步拓宽蛋粉的应用范围及休闲蛋制品的种类。
蛋粉中蛋白质的氨基酸组成与人体相似,必需氨基酸较高,极易被人体消化吸收,同时添加的杂粮中,燕麦粉中精氨酸与赖氨酸的比值为接近1.7,研究发现比值接近1.7的食物具有降低血脂作用,可预防心脑血管疾病;豌豆蛋白通过消化形成更多的肽抑制食欲和延迟胃排空,降低胃促生长素水平,从而维持长时间的饱腹感。同时,采用动物蛋白与植物蛋白相互组合,符合中国实施“中国特色双蛋白工程”,对于我国现代农业----食品产业----营养健康一体化协同发展具有重要意义。
杂粮中膳食纤维多,既有可溶性的,也有不能被人体吸收的粗纤维,因此其通便作用十分显著,可有效缓解和预防现代人高发的便秘,减少结肠癌的发病率。杂粮中微量元素含量高,可为我们提供丰富的铁、钙、磷、硒、锌之类,特别是镁,在红薯中含量极丰,有很好的抗癌、降压效果。
本发明制备膨化产品的工艺参数是在多次反复试验的基础上得出,具有原创性和开拓性,其中产品的蛋白质含量、杂粮粉的添加量能够直接影响成品的品质,蛋白质含量越高,成品中孔隙也逐渐变小,膨胀率逐渐降低。所得鸡蛋膨化食品的膨胀率在240%~270%,孔隙率在25~30个/cm2时,口感松脆,品质较好。所以必须控制蛋白质添加量,即控制鸡蛋粉添加量及杂粮粉的添加量;产品中油脂含量、淀粉含量、膨化工艺也直接影响着产品的品质,添加淀粉、油脂能够调整冷藏坯的质构特性,因为质地过硬或过软,以及弹性过大或过小,都会对膨化效果产生不利影响;连续两段式微波工艺能够使物料在膨化过程中先定型,后膨化,防止物料中油脂、糖类软化影响产品品质。
综上,本发明原料中的蛋白质含量、淀粉含量、油脂含量、球形胚的直径大小、膨化工艺参数及工艺步骤的组合顺序均能影响膨化食品的孔隙率和膨胀率,从而影响膨化食品的品质。
具体实施方式
下面通过具体实施实例对本发明做进一步说明。
下述实施例中所使用的材料,如无特殊说明,均可从商业途径获得。
实施例1:
S1:原料混合:将鸡蛋粉31重量份、杂粮粉20重量份、马铃薯淀粉18重量份、蔗糖8重量份、食盐3重量份、植物油20重量份、水22重量份置于夹层锅中搅拌混匀;
其中,所述鸡蛋粉由蛋清粉、蛋黄粉按重量比3:7混合而成;所述杂粮粉由豌豆粉、燕麦粉、地瓜粉按重量比1:1:3混合而成。
S2、加热搅拌:将步骤S1所得产物在90℃、转速150r/min、搅拌40min;
S3、制胚:将步骤S2所得产物制备成直径7mm球型坯,4℃保藏12h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先400W功率、膨化20s,后1600W功率、膨化20s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.1重量份、谷氨酸钠0.5重量份、山梨酸钾0.05重量份、烤肉香精0.05重量份;所述膨化物和辅料的重量比为100:1。
实施例2:
S1:原料混合:将鸡蛋粉32重量份、杂粮粉20重量份、马铃薯淀粉20重量份、蔗糖8重量份、食盐3重量份、植物油17重量份、水25重量份置于夹层锅中搅拌混匀;
其中,所述鸡蛋粉由蛋清粉、蛋黄粉按重量比1:9混合而成;所述杂粮粉由豌豆粉、燕麦粉、乳清粉、地瓜粉按重量比1:2:1:7混合而成。
S2、加热搅拌:将步骤S1所得产物在90℃、转速300r/min、搅拌40min;
S3、制胚:将步骤S2所得产物制备成直径7mm球型坯,4℃保藏12h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先600W功率、膨化15s,后1200W功率、膨化15s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.3重量份、谷氨酸钠0.8重量份、山梨酸钾0.3重量份、烤肉香精0.3重量份;所述膨化物和辅料的重量比为100:1.2。
实施例3:
S1:原料混合:将鸡蛋粉35重量份、杂粮粉20重量份、马铃薯淀粉18重量份、蔗糖7重量份、食盐3重量份、植物油17重量份、水25重量份置于夹层锅中搅拌混匀;
其中,所述蛋清粉、蛋黄粉、全蛋粉按重量比1:2:6混合而成;所述杂粮粉由鸡蛋粉,豌豆粉、燕麦粉、玉米粉、地瓜粉按重量比1:1:3:4混合而成;
S2、加热搅拌:将步骤S1所得产物在90℃、转速200r/min、搅拌40min;
S3、制胚:将步骤S2所得产物制备成直径7mm球型坯,4℃保藏12h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先800W功率、膨化10s,后1000W功率、膨化40s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.5重量份、谷氨酸钠1重量份、山梨酸钾0.5重量份、烤肉香精0.5重量份;所述膨化物和辅料的重量比为100:1.5。
实施例4:
S1:原料混合:将鸡蛋粉30重量份、杂粮粉15重量份、马铃薯淀粉15重量份、蔗糖10重量份、食盐6重量份、植物油15重量份、水15重量份置于夹层锅中搅拌混匀;
其中,所述鸡蛋粉由蛋清粉、蛋黄粉按重量比3:7混合而成;所述杂粮粉由豌豆粉、燕麦粉、地瓜粉按重量比1:1:3混合而成。
S2、加热搅拌:将步骤S1所得产物在85℃、转速150r/min、搅拌30min;
S3、制胚:将步骤S2所得产物制备成直径5mm球型坯,4℃保藏10h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先400W功率、膨化20s,后800W功率、膨化20s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.1重量份、谷氨酸钠0.5重量份、山梨酸钾0.05重量份、烤肉香精0.05重量份;所述膨化物和辅料的重量比为100:1。
实施例5:
S1:原料混合:将鸡蛋粉32重量份、杂粮粉18重量份、马铃薯淀粉20重量份、蔗糖5重量份、食盐2重量份、植物油17重量份、水40重量份置于夹层锅中搅拌混匀;
其中,所述鸡蛋粉由蛋清粉、蛋黄粉按重量比1:9混合而成;所述杂粮粉由豌豆粉、燕麦粉、乳清粉、地瓜粉按重量比1:2:1:7混合而成。
S2、加热搅拌:将步骤S1所得产物在88℃、转速200r/min、搅拌35min;
S3、制胚:将步骤S2所得产物制备成直径8mm球型坯,4℃保藏14h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,先600W功率、膨化15s,后1200W功率、膨化15s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;其中,所述辅料由以下原料组成:孜然粉0.3重量份、谷氨酸钠0.8重量份、山梨酸钾0.3重量份、烤肉香精0.3重量份;所述膨化物和辅料的重量比为100:1.2。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种鸡蛋膨化食品的制备方法,其特征在于,包括下步骤:
S1:原料混合:将鸡蛋粉30~35重量份、杂粮粉15~20重量份、马铃薯淀粉15~20重量份、蔗糖5~10重量份、食盐2~6重量份、植物油15~20重量份、水15~40重量份搅拌混匀;
其中,步骤S1所述鸡蛋粉是由蛋清粉、蛋黄粉、全蛋粉中的一种或多种混合而成,混合后鸡蛋粉中蛋白质含量为50%~70%;杂粮粉是由豌豆粉、乳清粉、燕麦粉、玉米粉、地瓜粉中的两种或多种混合而成,混合后的杂粮粉中蛋白质含量为10%~15%;
S2、加热搅拌:将步骤S1所得产物在85~90℃、转速150~300r/min、搅拌30~40min;
S3、制胚:将步骤S2所得产物制备成直径5~8mm球型坯,4℃保藏10~14h;
S4、微波膨化:将步骤S3所得球形胚进行两段式微波膨化,首先使用400~800W功率、膨化10~20s;再使用800~1600W功率、膨化20~40s,得膨化物;
S5、调味防腐:将步骤S4所得膨化物加入辅料混匀,密封包装,得鸡蛋膨化食品;
其中,所述辅料由以下原料组成:孜然粉0.1~0.5重量份、谷氨酸钠0.5~1重量份、山梨酸钾0.05~0.5重量份、烤肉香精0.05~0.5重量份;所述膨化物和辅料的重量比为100:(1~1.5)。
2.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述杂粮粉由豌豆粉、燕麦粉、地瓜粉按重量比1:1:3混合而成。
3.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述杂粮粉由豌豆粉、燕麦粉、乳清粉和地瓜粉按重量比1:2:1:7混合而成。
4.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述杂粮粉由豌豆粉、燕麦粉、玉米粉和地瓜粉按重量比1:1:3:4混合而成。
5.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉按重量比3:7混合而成。
6.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉按重量比1:9混合而成。
7.根据权利要求1所述鸡蛋膨化食品的制备方法,其特征在于,步骤S1所述鸡蛋粉由蛋清粉、蛋黄粉和全蛋粉按重量比1:2:6混合而成。
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