CN109549126A - 一种药食同源溶豆及生产工艺 - Google Patents
一种药食同源溶豆及生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种药食同源溶豆及生产工艺，其原料包括如下重量份的组分：鸡蛋70～80重量份、食药粉10～20重量份、白砂糖8～12重量份、低聚果糖0.2～0.5重量份、白开水132～168重量份。本发明所提供的药食同源鸡蛋溶豆改变了鸡蛋制品的食用方式，其原料采用既是食品又是药品的食药粉，增加了保健功效，提高推广范围，增加口感、风味，丰富产品的营养结构，香气明显，入口即化。
Description
技术领域
本发明涉及一种以真空冷冻干燥技术，以食药粉为主要原料生产的溶豆，属于食品工业技术领域。
背景技术
鸡蛋是人类最好的营养来源之一，鸡蛋中含有大量的维生素、矿物质及蛋白质，对人而言，鸡蛋蛋白质的氨基酸比例很适合人体生理需要，易为机体吸收，利用率高达98％以上，营养价值很高，仅次于母乳，一个鸡蛋所含的热量，相当于半个苹果或半杯牛奶的热量。目前通常食用鸡蛋的方法是将鸡蛋煮熟后食用，而煮熟的鸡蛋不能长期保存，给食用带来不便，且食用方法也比较单一，于是人们通过现代食品工艺生产出多种类的鸡蛋制品。
目前市场流通的鸡蛋制品以腌制、卤制、烘烤为主，例如皮蛋、鸡蛋糕以及较为常见的的“乡巴佬”卤蛋等，此类鸡蛋制品水分高、保质期短，为了延长保质期需要添加防腐剂等添加剂；另一种鸡蛋制品是蛋花酥，其口感酥脆，但不易于儿童未发育完全牙齿的咀嚼。为了解决上述问题，人们通过一定的工艺将鸡蛋制成鸡蛋粉，并且广泛用于蛋糕、饼干、油炸休闲食品、冰淇淋、方便面、火腿肠等产品中。譬如，专利号为2010101016367的发明专利“真空冷冻干燥鸡蛋粒的加工方法”，其通过真空冷冻干燥工艺将鸡蛋制成鸡蛋粒，方便携带，保质期长，但依然存在营养成分单一，容易破损，口感差，腥味过重，包装要求高，生产成本高等问题。
发明内容
本发明旨在克服现有技术缺陷，提供一种药食同源溶豆及生产工艺。具体技术方案如下：
一种药食同源溶豆，其原料包括如下重量份的组分：
鸡蛋70～80重量份、食药粉10～20重量份、白砂糖8～12重量份、低聚果糖0.2～0.5重量份、白开水132～168重量份。
作为一种优选，其原料包括如下重量百分比的组分：
鸡蛋70～80％、食药粉10～20％、白砂糖8～12％、低聚果糖0.2～0.5％、白开水132～168％。
作为一种优选，本发明所提供的药食同源溶豆含水量低于5％。
作为一种优选，本发明所述药食同源溶豆所采用的食药粉可以是丁香、八角、茴香、刀豆、小茴香、小蓟、山药、山楂、马齿苋、乌梢蛇、乌梅、木瓜、火麻仁、代代花、玉竹、甘草、白芷、白果、白扁豆、白扁豆花、龙眼肉(桂圆)、决明子、百合、肉豆蔻、肉桂、余甘子、佛手、杏仁、沙棘、芡实、花椒、红小豆、阿胶、鸡内金、麦芽、昆布、枣(大枣、黑枣、酸枣)、罗汉果、郁李仁、金银花、青果、鱼腥草、姜(生姜、干姜)、枳子、枸杞子、栀子、砂仁、胖大海、茯苓、香橼、香薷、桃仁、桑叶、桑葚、桔红、桔梗、益智仁、荷叶、莱菔子、莲子、高良姜、淡竹叶、淡豆豉、菊花、菊苣、黄芥子、黄精、紫苏、紫苏籽、葛根、黑芝麻、黑胡椒、槐米、槐花、蒲公英、蜂蜜、榧子、酸枣仁、鲜白茅根、鲜芦根、蝮蛇、橘皮、薄荷、薏苡仁、薤白、覆盆子、藿香，根据需要可以按照上述食药原料的功效及口味进行配对。
作为一种优选，本发明所提供的药食同源溶豆所采用的鸡蛋为新鲜鸡蛋。
制备上述药食同源溶豆的方法包括以下步骤：
S1.称取各组分；
S2.将鸡蛋充分搅拌打发至起泡，隔水蒸煮至无液体；
S3.将开水加入鸡蛋中，进行均质细化，得均质料；
S4.将食药粉、白砂糖、低聚果糖加入至均质料，搅拌均匀得成型料；
S5.将成型料铺进模具，速冻至中心温度低于-25℃，得速冻料；
S6.将速冻料进行真空冷冻干燥得成品。
作为一种优选，步骤S5中速冻温度为-30℃，时间为3～4小时。
本发明的有益效果为：
1.本发明所提供的药食同源溶豆改变了鸡蛋制品的食用方式，提高推广范围，增加口感、风味，丰富产品的营养结构；
2.本发明所提供的药食同源溶豆可以选择不同模具形成不同造型，入口即化，适合中老年、婴幼儿食用，且食用携带方便；
3.本发明所提供的药食同源溶豆营养均衡，色泽鲜艳明亮，产品品质细腻，无残留渣、硬度小、松软，具有鸡蛋及奶乳特有的香味。
具体实施方式
以下通过实施例对本发明提供的一种药食同源溶豆及其生产工艺作进一步阐释。
下述实施例中选择的鸡蛋均采用五日内的新鲜鸡蛋，白砂糖为精制食糖，低聚果糖为蔗果低聚糖。选用的上述原料，鸡蛋符合GB21710-2016、白砂糖符合GB/T317-2018、低聚果糖符合GB/T23528-2009等国家相关标准的要求。食药粉选用中国卫生部公布的既是食品又是药品的中药，本实施例中选择山楂、榧子作为原料，榧子其性平，味甘，具有杀虫、消积、润燥的功效，用于治疗虫积腹痛、小儿疳积、燥咳、便秘、痔疮等症。山楂具有健脾开胃、消食化滞、活血化痰的功效。山楂与榧子以重量比1:1配比。
S1.原辅料验收：进厂原料根据原辅料验收标准验收合格后，按工艺数量要求准备当天使用的原辅料；
S2.贮藏：将鸡蛋储存于2-5℃的库房内；
S3.配料：
按如下重量份称取各组分：
鸡蛋70～80重量份、食药粉10～20重量份、白砂糖8～12重量份、低聚果糖0.2～0.5重量份、白开水132～168重量份。
或按如下重量百分比称取组分：
鸡蛋70～80％、食药粉10～20％、白砂糖8～12％、低聚果糖0.2～0.5％、白开水132～168％。
将食药粉、白砂糖、低聚果糖混合，按照每锅的需要配好。
S4.鸡蛋去壳：将鸡蛋打到专门的塑料桶内，每桶30kg；
S5.将鸡蛋液倒入立式搅拌机充分搅拌30分钟以上，打发至起泡，隔水蒸煮至无液体；
S6.将开水加入鸡蛋中，经过均质机进行均质细化，得均质料；
S7.将食药粉、白砂糖、低聚果糖加入均质料中，搅拌10分钟的均匀的成型料；
S8.将成型料用定性机器挤出一定的造型后，至于铝盘中，每块重量控制在2g，成型时密度不可过大，防止粘合变形，得定型料；
S9.将定型料置于铝盘上，铺盘量为4.5㎏/盘，在-30℃的环境下，速冻3～4小时，至中心温度低于-25℃以下，确保充分冻硬定型，得速冻料；
S10.将速冻料进行冷冻干燥，即得药食同源溶豆；上述冻干的真空度为50～80Mpa，温度曲线如下：1小时内升温至90℃，保温5小时，再经过10小时降温至50℃，最后恒温1小时；
S11.卸料：卸料时轻拿轻放，挑除变色欠干品及严重萎缩的，将冻干品放入双层PE袋中，封紧袋口，注意环境卫生，湿度＜45％，温度＜25℃；
S12.包装材料验收：根据相应包装材料验收标准进行检验，合格后方可使用；
S13.成品包装：大包装采用双层0.08mm厚PE袋，袋口热封；外包装需外加瓦楞纸箱，湿度控制在小于45％，温度小于25℃；
S14.成品检验：品管取样进行理化、微生物、感官指标检验；
S15.成品入库：成品应在指定地点整齐叠放并标识明显，通风干燥、阴凉避光、防鼠虫。
审评鉴定实验：
实验人数共28人，分别对上述制备的药食同源溶豆与传统的冻干鸡蛋、冷冻奶乳进行感官对比评定。
实验评分标准请参见下表：
| 评分项目 | 评分标准 | 得分 |
| 组织形态 | 表面光滑，色泽鲜艳具有鸡蛋特征，颗粒大小均匀 | 10 |
| 口感 | 口感饱满，滑爽，细腻，松软，入口即化 | 10 |
| 风味 | 具有明显的特有的奶香味及特征鸡蛋的香气 | 10 |
| 甜度 | 甜度比例恰当 | 10 |
| 保存优势 | 方便保存，保质期长，携带方便，对保存温度要求低 | 10 |
实验结果评审记录于下表：
评审鉴定总结：
实验人数共28人，分数为每个评审人员评审后分数进行平均。
审评鉴定人员组成：公司内部10人，客户调查12人，朋友圈6人。
从感观审评鉴定结果可以看出，本发明所提供的药食同源溶豆的色泽、风味，口感、均比冻干鸡蛋、冷冻奶乳有较大的提高，本发明所提供的药食同源溶豆品质细腻，无残留渣，硬度小、松软、入口即化、色泽鲜美、营养丰富、口感厚实，具有鸡蛋及特有的香味。此外，山楂与榧子的加入，给该溶豆增加了药用功效。
以上所述，仅为本发明的较佳实施例而已，故不能依次限定本发明实施的范围，即依本发明专利范围及说明书内容所作的等效变化与修饰，皆应仍属本发明涵盖的范围内。
Claims (5)
1.一种药食同源溶豆及生产工艺，其特征在于：原料包括如下重量份的组分：
鸡蛋70～80重量份、食药粉10～20重量份、白砂糖8～12重量份、低聚果糖0.2～0.5重量份、白开水132～168重量份；
其制备方法包括以下步骤：
S1.称取各组分；
S2.将鸡蛋充分搅拌打发至起泡，隔水蒸煮至无液体；
S3.将开水加入鸡蛋中，进行均质细化，得均质料；
S4.将食药粉、白砂糖、低聚果糖加入至均质料，搅拌均匀得成型料；
S5.将成型料铺进模具，速冻至中心温度低于-25℃，得速冻料；
S6.将速冻料进行真空冷冻干燥得成品。
2.根据权利要求1所述的一种药食同源溶豆及生产工艺，其特征在于：原料包括如下重量百分比的组分：
鸡蛋70～80％、食药粉10～20％、白砂糖8～12％、低聚果糖0.2～0.5％、白开水132～168％。
3.根据权利要求1所述的一种药食同源溶豆及生产工艺，其特征在于：所述药食同源溶豆含水量低于5％。
4.根据权利要求1所述的一种药食同源溶豆及生产工艺，其特征在于：所述药食同源溶豆所采用的食药粉可以是丁香、八角、茴香、刀豆、小茴香、小蓟、山药、山楂、马齿苋、乌梢蛇、乌梅、木瓜、火麻仁、代代花、玉竹、甘草、白芷、白果、白扁豆、白扁豆花、龙眼肉(桂圆)、决明子、百合、肉豆蔻、肉桂、余甘子、佛手、杏仁、沙棘、芡实、花椒、红小豆、阿胶、鸡内金、麦芽、昆布、枣(大枣、黑枣、酸枣)、罗汉果、郁李仁、金银花、青果、鱼腥草、姜(生姜、干姜)、枳子、枸杞子、栀子、砂仁、胖大海、茯苓、香橼、香薷、桃仁、桑叶、桑葚、桔红、桔梗、益智仁、荷叶、莱菔子、莲子、高良姜、淡竹叶、淡豆豉、菊花、菊苣、黄芥子、黄精、紫苏、紫苏籽、葛根、黑芝麻、黑胡椒、槐米、槐花、蒲公英、蜂蜜、榧子、酸枣仁、鲜白茅根、鲜芦根、蝮蛇、橘皮、薄荷、薏苡仁、薤白、覆盆子、藿香，根据需要可以按照上述食药原料的功效及口味进行配对。
5.根据权利要求1所述的一种药食同源溶豆及生产工艺，其特征在于：所述步骤S5中速冻温度为-30℃，时间为3～4小时。
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