CN109645396A - 一种煮后高品质保存率的冷冻调理混合蔬菜丸子及其制备方法 - Google Patents
一种煮后高品质保存率的冷冻调理混合蔬菜丸子及其制备方法 Download PDFInfo
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Abstract
一种煮后高品质保存率的冷冻调理混合蔬菜丸子及其制备方法,属于食品加工技术领域。本发明首先采用高速均质法低温制备大豆分离蛋白乳液;然后以毛豆仁和胡萝卜等冷冻蔬菜为原料,将冷冻蔬菜搅碎成泥,加入大豆分离蛋白乳液、大豆分离蛋白粉末和部分TG酶,混匀搅拌;再加入淀粉、食用胶体和剩余TG酶,缓慢搅拌均匀;倒入模具后恒温酶作用,蒸煮定型、冷却至室温后包装,超声波辅助速冻储藏;食用时采用低频微波快速解冻。本发明所述的方法中使用的添加剂用量符合国内外食品添加剂的使用要求,操作简单,省时高效,适合工厂大规模生产。
Description
技术领域
本发明涉及一种煮后高品质保存率的冷冻调理混合蔬菜丸子及其制备方法,属于食品加工技术领域。
背景技术
近些年,火锅丸子和关东煮等产品受到中国各地区越来越多消费者的欢迎。冷冻调理蔬菜丸子作为新兴的素食产品,营养价值高,口感好,市场前景极佳。毛豆仁富含纤维素,蛋白质含量高。胡萝卜清脆爽口,营养丰富。每100克胡萝卜中,约含蛋白质0.6克,脂肪0.3克,糖类7.6-8.3克,铁0.6毫克,胡萝卜素(维生素A原)1.35-17.25毫克,维生素B100.02-0.04毫克,维生素B20 0.04-0.05毫克,维生素C 12毫克,热量150.7千焦,另含果胶,淀粉和多种氨基酸,素有“小人参”之称。目前市场上出售的丸子大部分添加了肉糜,以蔬菜为原料的素丸子加工工艺往往需要油炸,破坏了蔬菜自身营养。
朱晓芳发明了一种蔬菜丸子加工工艺(申请公布号:CN 107751867 A),将蔬菜原料搅拌均匀后,加入分离蛋白、淀粉和调味料等辅料搅拌,手工搓成丸子。该专利制作方法简单,但未添加使蛋白形成网络胶凝结构的辅料,且手工搓丸子,时间成本和人力成本耗费大,不利于大规模生产。本发明使用TG酶,促进蛋白质网络结构形成,产品易维持形状,耐煮不散,且倒入模具成型后利于工业化生产。
许兰山等人发明了一种千叶豆腐(申请公开号:CN 103262911 A),利用大豆分离蛋白、植物蛋白、淀粉、冰块、水、植物油、TG酶、凝固剂、蛋清、食盐、槐花、蔗糖脂肪酸酯及调味料等制作千叶豆腐,增加了产品的韧性,口感更嫩滑,槐花的加入掩盖豆腥味。该专利与本发明的不同之处是,其营养成分较单一。本发明在利用大豆分离蛋白构成蛋白质凝胶体系的基础上,蔬菜添加含量高达60%。
陈本来等人发明了一种速冻萝卜丸子(申请公布号:CN 107684058 A),利用萝卜、淀粉、肥猪肉、蔬菜、香料、调味料和鸡蛋等制作丸子。该工艺将馅料冷冻成型后油炸,再速冻后包装保存。该专利经过油炸,营养成分损失。本发明以蔬菜为原料,利用大豆分离蛋白和TG酶作用成型,能最大程度地保存产品的营养。
刘斌等人发明了一种营养素肉丸及其制备方法(申请公布号:CN 105707277 A),该专利以大豆组织蛋白为主要原料,添加的蔬菜是有色蔬菜经脱水干燥后,超微粉碎或纳米粉碎制备的有色超细微粉,蔬菜主要起到着色的作用。本发明直接以冷冻蔬菜为原料,最大程度地利用原材料本身的特性。
转谷氨酰胺酶(TGase)可以诱导蛋白分子形成共价交联,从而提高凝胶性能,改善凝胶类食品的质构,对于开发新型功能性食品具有重要意义。
赵知微等人(2013年)比较了三种不同的大豆分离蛋白添加方式对素食汉堡肉饼品质的影响,结果表明采用乳化法添加方式可以有效改善产品风味和口感,增加弹性和咀嚼性。本发明根据蔬菜的含水量,采用乳化与干法添加相结合的方式,制作的产品Q弹耐煮,提升产品质构。
潘治利等(2017年)运用TG酶、羟丙基淀粉和大豆分离蛋白提升速冻鱼丸的品质质量。本发明与其不同的地方是采用马铃薯淀粉、木薯淀粉、马铃薯羟丙基淀粉和木薯醋酸酯淀粉复配,解决速冻后冻裂失水现象。
刘俊梅等人(2014年)提出高剪切分散乳化技术对TG酶诱导的大豆分离蛋白形成凝胶体系具有重要作用,Tang等人(2013年)提出一种新兴的TG酶添加方式,在大豆分离蛋白乳化前加入TG酶。此方法添加酶量减少,产生的乳液凝胶具有更高的硬度。本发明考虑到毛豆泥和大豆分离蛋白中均含有蛋白质,因此将TG酶分两批前后加入,有利于酶和底物充分反应,制得紧密结构的凝胶体系。
崔俊峰等人发明了一种速冻果蔬泥及其制备方法(申请公布号:CN 108308566A),该专利以蔬果组合物、黄油、淡奶油、牛奶、食盐、白砂糖、果酱、肉粒等为原料,加工后于-18℃~-25℃中速冻保存,营养价值高。本发明不同之处在于采用超声波辅助冷冻技术,产品冷冻过程中冰晶尺寸大幅下降,有助于维持冻藏期产品Q弹紧致的质构,减缓水分迁移造成的品质劣变。
许韩山等人(2008年)运用超声波辅助速冻技术冷冻毛豆仁,在-20℃载冷剂浸渍下,采用超声频率25kHz,功率58W,作用0.7min。本发明中的蔬菜丸子采用真空包装后,再进行超声波辅助速冻,根据制冷效果调节超声波辅助时间为10-20min,避免载冷剂进入产品内部造成污染。
沈万兴等人(2011年)比较研究了热水浴解冻、2450MHz和915MHz微波解冻三种解冻方式对方便配菜品质的影响,结果发现915MHz微波解冻5min下,配菜维生素C的损失率和解冻汁液损失率最小。本发明根据丸子的尺寸,调节915MHz低频微波解冻时间为1-2min,缩短丸子进一步加工时间(如蒸煮时间),维持耐煮Q弹特性。
发明内容
本发明的目的是提供一种煮后高品质保存率的冷冻调理混合蔬菜丸子及其制备方法,主要是利用块茎类和豆类蔬菜,研发出一种久煮不烂,Q弹爽滑的纯蔬菜丸子,该方法充分利用冷冻蔬菜,促进冷冻蔬菜资源的深加工和利用。
本发明的技术方案,一种煮后高品质保存率的冷冻调理混合蔬菜丸子,配方比例按重量份计如下:混合蔬菜泥50-65份、大豆分离蛋白乳液25-35份、大豆分离蛋白粉末3-6份、淀粉5-10份、食用胶0.5-1.5份和TG酶8-10U/g。
所述混合蔬菜泥为毛豆仁、胡萝卜、木耳、茭白、莲藕中的一种或几种物质的混合物。
所述混合蔬菜泥所用蔬菜为冷冻蔬菜。
所述大豆分离蛋白乳液包括大豆分离蛋白粉末3-6份、水20-30份和大豆油3-6份。
所述淀粉具体为马铃薯淀粉、木薯淀粉、木薯醋酸酯淀粉、马铃薯羟丙基淀粉中的一种或几种的混合。
所述食用胶具体为阿拉伯胶、卡拉胶、瓜尔豆胶中的一种或几种的混合。
所述煮后高品质保存率的冷冻调理混合蔬菜丸子的制备方法,首先采用高速均质法低温制备大豆分离蛋白乳液;然后以冷冻蔬菜泥为原料,加入大豆分离蛋白乳液、大豆分离蛋白粉末、淀粉、食用胶和TG酶,蒸煮定型、冷却至室温后包装,超声波辅助速冻储藏。
步骤如下:
(1)蔬菜前处理:将冷冻蔬菜搅拌成泥,过筛,冷藏留待备用;
(2)制备大豆分离蛋白乳液:称取大豆分离蛋白粉末3-6份和水20-30份混合,采用高速均质头以3000r/min处理2-4min,加入大豆油3-6份,均质2-4min,保持温度在10℃以下;
(3)搅拌:按所述配方比例,称取步骤(1)所得蔬菜泥,加入步骤(2)制备所得大豆分离蛋白乳液、大豆分离蛋白粉末,加入一半用量的TG酶,放入料理机中充分搅拌1-3 min;加入淀粉、食用胶,混匀搅拌1-3 min,加入剩下另一半用量的TG酶,以50-70r/min搅拌1-3 min,控制温度在10℃以下,得到匀浆;
(4)恒温作用:将步骤(3)所得的匀浆迅速倒入模具中,随后在45-50℃水浴锅中恒温作用30-60 min;
(5)蒸煮定型:将步骤(4)模具讲过水蒸气蒸煮15-20 min定型,冷却至室温;
(6)冷冻包装:将步骤(5)所得定型产品包装后进行超声波辅助速冻,超声波参数为150W,30kHz,作用强度0.2-0.4W/cm2,处理时间为10-20min,后置于-18℃处冷冻保藏,即得到煮后高品质保存率的冷冻调理混合蔬菜丸子。
煮后高品质保存率的冷冻调理混合蔬菜丸子的应用:将所述煮后高品质保存率的冷冻调理混合蔬菜丸子低频微波快速解冻;具体为采用915MHz微波解冻1-2min。
超声波辅助速冻技术下制得的冷冻调理蔬菜丸子-18℃可贮藏12个月,水煮2h,维持质构不散架,弹性、凝胶强度好,营养价值高,口感好;弹性值达到0.900-0.9200,与市场上鱼豆腐制品类似;质构测量采用TA.XT2质构仪测定,探头为P/36R。大豆分离蛋白高剪切分散乳化技术联合使用食用胶体可使丸子煮后2h电子舌检测风味保存率达80%以上。
本发明的有益效果:本发明以冷冻蔬菜为原材料,蔬菜总量高达50%-65%,营养价值高,低脂健康;采用超声波辅助速冻技术制作的蔬菜丸子冷冻贮藏保质期达12个月,火锅煮制食用,味道鲜美,营养丰富。
本发明采用高速均质法加水加油制备大豆分离蛋白乳液,显著提高了产品的凝胶强度和质构紧密性;利用TG酶促进毛豆泥和大豆分离蛋白氨基酸之间的交联,显著提高了丸子的质构,得到的产品Q弹爽口,耐煮性强;本发明采用大豆分离蛋白高剪切分散乳化技术联合使用食用胶体可使丸子煮后2h电子舌检测风味保存率达80%以上。
本发明所用添加剂用量符合食品添加剂的使用要求,操作简单易行,减少生产成本,适合大规模生产。
附图说明
图1是不同组别丸子煮制5min或2h不同时间的弹性值。
图2是不同组别丸子煮制5min或2h不同时间的电子舌风味雷达图。
具体实施方式
实施例1:采用毛豆和胡萝卜的冷冻调理混合蔬菜丸子的制作方法
一种煮后质构和风味高保存率的冷冻调理蔬菜丸子的原料质量百分比为:冷冻毛豆仁35份,冷冻胡萝卜23.1份,大豆分离蛋白8份,大豆油3.8份,淀粉7.3份(马铃薯淀粉3份、木薯淀粉2份、木薯醋酸酯淀粉1.3份、马铃薯羟丙基淀粉1份),食用胶0.5份(阿拉伯胶0.2份、卡拉胶0.2份、瓜尔豆胶0.1份),TG酶9U/g蛋白质,纯净水20份。
步骤如下:
(1)蔬菜前处理:按配比将冷冻蔬菜搅拌成泥,过筛,冷藏留待备用;
(2)制备大豆分离蛋白乳液:按称取大豆分离蛋白粉末和冰水,采用高速均质头以3000r/min处理3min,加入大豆油,均质4min,保持温度在10℃以下;
(3)搅拌:称取步骤(1)所得蔬菜泥,加入步骤(2)制备所得大豆分离蛋白乳液、大豆分离蛋白粉末,加入一半用量的TG酶,放入料理机中充分搅拌2min;加入淀粉、食用胶,混匀搅拌2 min,加入剩下另一半用量的TG酶,以60r/min搅拌3min,控制温度在10℃以下,得到均浆;
(4)恒温:将步骤(3)所得的匀浆迅速倒入模具中,随后在45℃水浴锅中恒温作用60min;
(5)蒸煮定型:将步骤(4)模具经过水蒸气蒸煮15min定型,冷却至室温;
(6)冷冻包装:将产品包装后进行超声波辅助速冻,超声波参数为150W,30kHz,作用强度0.2W/cm2,处理时间为20min,后置于-18℃处冷冻保藏,即得到煮后高品质保存率的冷冻调理混合蔬菜丸子。
食用时将所述煮后高品质保存率的冷冻调理混合蔬菜丸子低频微波快速解冻;具体为采用915MHz微波解冻1-2min。
实施例2:釆用毛豆、茭白和木耳的冷冻调理混合蔬菜丸子的制作方法
一种煮后质构和风味高保存率的冷冻调理蔬菜丸子的原料质量百分比为:冷冻毛豆仁35份,冷冻茭白13.1份,冷冻白边毛木耳10份,大豆分离蛋白8份,大豆油3.8份,复配淀粉7.3份(马铃薯淀粉2份、木薯淀粉3份、木薯醋酸酯淀粉1.3份、马铃薯羟丙基淀粉1份),复配胶体0.5份(阿拉伯胶0.3份、卡拉胶0.1份、瓜尔豆胶0.1份),TG酶9U/g蛋白质,纯净水25份。
步骤如下:
(1)蔬菜前处理:按配比将冷冻蔬菜搅拌成泥,过筛,冷藏留待备用;
(2)制备大豆分离蛋白乳液:按称取大豆分离蛋白粉末和冰水,采用高速均质头以3000r/min处理4min,加入大豆油,均质3min,保持温度在10℃以下;
(3)搅拌:称取步骤(1)所得蔬菜泥,加入步骤(2)制备所得大豆分离蛋白乳液、大豆分离蛋白粉末,加入一半用量的TG酶,放入料理机中充分搅拌;加入淀粉、食用胶,混匀搅拌,加入剩下另一半用量的TG酶,以60r/min搅拌2min,控制温度在10℃以下,得到均浆;
(4)恒温:将步骤(3)所得的匀浆迅速倒入模具中,随后在48℃水浴锅中恒温作用50min;
(5)蒸煮定型:将步骤(4)模具讲过水蒸气蒸煮18min定型,冷却至室温;
(6)冷冻包装:将产品包装后进行超声波辅助速冻,超声波参数为150W,30kHz,作用强度0.3W/cm2,处理时间为15min,后置于-18℃处冷冻保藏,即得到煮后高品质保存率的冷冻调理混合蔬菜丸子。
食用时将所述煮后高品质保存率的冷冻调理混合蔬菜丸子低频微波快速解冻;具体为采用915MHz微波解冻2min。
实施例3:釆用毛豆、胡萝卜和藕的冷冻调理混合蔬菜丸子的制作方法
一种煮后质构和风味高保存率的冷冻调理蔬菜丸子的原料质量百分比为:冷冻毛豆仁30份,冷冻胡萝卜20份,冷冻藕8.1份,大豆分离蛋白8份,大豆油3.8份,复配淀粉7.3份(马铃薯淀粉2.5份、木薯淀粉2.5份、木薯醋酸酯淀粉1.3份、马铃薯羟丙基淀粉1份),复配胶体0.5份(阿拉伯胶0.3份、卡拉胶0.1份、瓜尔豆胶0.1份),TG酶9U/g蛋白质,纯净水30份。
所述的蔬菜丸子的制作方法,工艺步骤如下:
将毛豆仁在冷冻状态下用粉碎机粉碎成泥,加入一半用量的TG酶,缓慢搅拌混合均匀;按配方称取大豆分离蛋白,加水加油高速均质3min制备乳液,整个过程控制温度在10℃以下;依次加入剩下的蔬菜碎末、剩余大豆分离蛋白粉末、复配淀粉和复配食用胶搅拌均匀;加入剩下的TG酶以60r/min搅拌至均匀细腻的膏状;将糕状物放入模具中拍实,50℃成型50min;95℃蒸煮15min;冷却至室温包装;采用超声波辅助速冻,调节参数为150W(30kHz),作用强度0.2-0.4W/cm2,处理15min,后置于-18℃处冷冻贮藏。火锅蒸煮前采用915MHz微波快速解冻2min。该配方和工艺下制作的丸子,水煮后弹性可达0.9000-0.9200 具体如图1所示,煮后2h电子舌检测风味保存率达80%-90%,具体如图2所示。
Claims (9)
1.一种煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于配方比例按重量份计如下:混合蔬菜泥50-65份、大豆分离蛋白乳液25-35份、大豆分离蛋白粉末3-6份、淀粉5-10份、食用胶0.5-1.5份和TG酶8-10U/g。
2.根据权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于:所述混合蔬菜泥为毛豆仁、胡萝卜、木耳、茭白、莲藕中的一种或几种物质的混合物。
3.根据权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于:所述混合蔬菜泥所用蔬菜为冷冻蔬菜。
4.根据权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于:所述大豆分离蛋白乳液包括大豆分离蛋白粉末3-6份、水20-30份和大豆油3-6份。
5.根据权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于:所述淀粉具体为马铃薯淀粉、木薯淀粉、木薯醋酸酯淀粉、马铃薯羟丙基淀粉中的一种或几种的混合。
6.根据权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子,其特征在于:所述食用胶具体为阿拉伯胶、卡拉胶、瓜尔豆胶中的一种或几种的混合。
7.权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子的制备方法,其特征在于:首先采用高速均质法低温制备大豆分离蛋白乳液;然后以冷冻蔬菜泥为原料,加入大豆分离蛋白乳液、大豆分离蛋白粉末、淀粉、食用胶和TG酶,蒸煮定型、冷却至室温后包装,超声波辅助速冻储藏。
8.根据权利要求7所述煮后高品质保存率的冷冻调理混合蔬菜丸子的制备方法,其特征在于步骤如下:
(1)蔬菜前处理:将冷冻蔬菜搅拌成泥,过筛,冷藏留待备用;
(2)制备大豆分离蛋白乳液:称取大豆分离蛋白粉末3-6份和水20-30份混合,采用高速均质头以3000r/min处理2-4min,加入大豆油3-6份,均质2-4min,保持温度在10℃以下;
(3)搅拌:按所述配方比例,称取步骤(1)所得蔬菜泥,加入步骤(2)制备所得大豆分离蛋白乳液、大豆分离蛋白粉末,加入一半用量的TG酶,放入料理机中充分搅拌1-3 min;加入淀粉、食用胶,混匀搅拌1-3 min,加入剩下另一半用量的TG酶,以50-70r/min搅拌1-3 min,控制温度在10℃以下,得到均浆;
(4)恒温作用:将步骤(3)所得的均浆迅速倒入模具中,随后在45-50℃水浴锅中恒温作用30-60 min;
(5)蒸煮定型:将步骤(4)模具通过水蒸气蒸煮15-20 min定型,冷却至室温;
(6)冷冻包装:将步骤(5)所得定型产品包装后进行超声波辅助速冻,超声波参数为150W,30kHz,作用强度0.2-0.4W/cm2,处理时间为10-20min,后置于-18℃处冷冻保藏,即得到煮后高品质保存率的冷冻调理混合蔬菜丸子。
9.权利要求1所述煮后高品质保存率的冷冻调理混合蔬菜丸子的应用,其特征在于:将所述煮后高品质保存率的冷冻调理混合蔬菜丸子低频微波快速解冻;具体为采用915MHz微波解冻1-2min。
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