CN110169566A - 一种富含维生素a和维生素d肝酱罐头及其制作方法 - Google Patents
一种富含维生素a和维生素d肝酱罐头及其制作方法 Download PDFInfo
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- CN110169566A CN110169566A CN201910604193.4A CN201910604193A CN110169566A CN 110169566 A CN110169566 A CN 110169566A CN 201910604193 A CN201910604193 A CN 201910604193A CN 110169566 A CN110169566 A CN 110169566A
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Abstract
一种富含维生素A和维生素D肝酱罐头及其制作方法,包括如下重量份数的物质:大豆曲1000~2000份,畜禽肝800~1200份,虹鳟鱼肝500~800份,金枪鱼肝100~200份,盐300~600份,水300~600份,曲霉种曲0.4~2.5份,酵母种曲1.3~4.5份,还提供了其制备方法。本发明的有益效果是:其均采用天然原料,无任何食品添加剂,滋味鲜美、营养丰富且富含维生素A和维生素D;其制作方法简单,质量可控,产品安全性更高,利于规模化生产。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种富含维生素A和维生素D肝酱罐头及其制作方法。
背景技术
国家卫计委科技发展中心刊出的文章《健康儿童脂溶性维生素A、D、E现状分析》指出,3岁以内婴幼儿(特别是采用母乳喂养方式的婴幼儿)维生素A水平最低,这一研究结果与近几年我国各地区流行病学调查结果相一致。不仅如此,报告《中国居民营养与慢性病状况报告(2015年)》强调,中国居民蔬菜、水果摄入量略有下降,维生素A、维生素D、钙、铁等部分营养素依然缺乏,我国维生素A和维生素D缺乏人群数量巨大。众所周知,植物类食品维生素A和维生素D含量较少,而动物制品特别是肝脏中含量丰富。因此,依托我国潜在庞大消费群体,富含维生素A和维生素D的相关产品市场潜力极大。
资料显示,2016年全球肉制品生产总量3207亿吨,加工副产物肝脏重量达64亿吨。我国动物肝脏资源丰富,但是大部分以初级原料销售,甚至直接被丢弃,造成环境污染和资源浪费。近些年,国内外肝脏加工业发展缓慢,陆续利用肝脏开发出一些富含维生素A和维生素D的相关产品,主要为鱼肝油(配制鱼肝油胶丸、乳白鱼肝油、鱼肝油浓缩胶囊剂和麦精鱼肝油等)、鱼肝酱罐头(俄罗斯狭鳕鱼肝罐头、日本鮟鱇鱼肝罐头和冻煮鮟鱇鱼肝等)和畜禽肝酱罐头(鹅肝酱、鸭肝酱、猪肝酱等)。然而,鱼肝油虽富含维生素A和维生素D,但其生产工艺复杂,且作为保健品,以药剂形式出售,消费人群主要为幼儿,由于鱼肝油存在价格高昂、腥味浓等缺点,对于儿童、青少年和老年人群,则难以接受;而现有的鱼肝酱罐头和畜禽肝酱罐头,未对功能性成分维生素A或维生素D加以开发,通过传统加工工艺,以食盐、香辛料和食品添加剂进行去腥调味,如专利申请号CN201811079569.6所述的一种降血压补铁羊肝酱罐头及其制备方法,包括搅拌、混合、灭菌等步骤,其并未对产品本身进行开发处理,且产品仍具腥味,口感差、形式单一,消费者同样难以接受。
发明内容
本发明的目的是提供一种富含维生素A和维生素D肝酱罐头,其均采用天然原料,无任何食品添加剂,滋味鲜美、营养丰富且富含维生素A和维生素D。
本发明的另一目的是提供一种调味品的制作方法,其方法简单,质量可控,产品安全性更高,利于规模化生产。
本发明的目的是通过这样的技术方案实现的,一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲1000~2000份,畜禽肝800~1200份,虹鳟鱼肝500~800份,金枪鱼肝100~200份,盐300~600份,水300~600份,曲霉种曲0.4~2.5份,酵母种曲1.3~4.5份。
优选地,畜禽肝为牛肝或羊肝。
大豆,常用来制作各种豆制品、豆油和酿造品。其中,酿造品中的豆酱营养丰富,主要成分包括蛋白质、氨基酸、大豆肽、维生素、钙、磷、铁、大豆磷脂和亚油酸等,具有降低胆固醇、降低血压、抗肿瘤等作用,且味道鲜美,受到广大消费者青睐。
牛肝营养丰富,主要成分包括牛磺酸等氨基酸、VA、VE、VB12、有益活性物质及多种机体所需的微量营养素,具有明目、养肝、治血虚等作用,但由于腥味原因限制了其开发利用。
羊肝是一种营养丰富的动物源食品原料,富含维生素A(20000μg/100g)、磷、铁、钙等矿物质元素及多种生物活性物质,具有明目、补肝、益血等功效。羊肝的膻腥味限制了其开发应用,目前,无相关产品销售。
虹鳟鱼营养丰富、肉质鲜美,主要包括各类鲜味氨基酸、不饱和脂肪酸EPA和DHA、脂溶性维生素A和D以及水溶性维生素B1、B2和B12等成分,具有效防治心脑血管疾病、减轻牛皮癣疾病和预防慢性疾病等功能。随着经济发展和生活水平提高,虹鳟鱼消费需求迅速增长而产生了大量的加工下脚料。其中,肝脏占下脚料比重达6%。经检测,蛋白含量为15.9g/100g、维生素A为1.62mg/100g、维生素D为21.9μg/100g,具有重要的开发价值。
金枪鱼肉质鲜美、营养丰富,含有ω-3等多不饱和脂肪酸等生物活性物质,具有“海底黄金”之称。金枪鱼主要加工成生鱼片或灌装制品,随着全球需求量增加,加工中会产生大量肝脏、鱼皮、鱼骨和鱼头等下脚料。据统计,加工下脚料占鱼体总重量的60%,若得不到有效利用,不仅污染环境,而且会造成潜在资源大量浪费。研究表明,金枪鱼鱼肝,蛋白含量适中,氨基酸组成合理,可作为优质蛋白质资源开发成海洋风味食品;其次,富含ω-3多不饱和脂肪酸和磷脂,EPA和DHA含量分别为5.5%和33.3%,较鮟鱇鱼肝、鳐鱼肝含量高,磷脂含量高于大豆6.67%和鲟鱼鱼卵17.5%;此外,还含有维生素A、维生素D和维生素E,含量分别为6.65mg/100g、0.89mg/100g、2.26mg/100g。
本发明中的配方均采用天然原料,无任何食品添加剂,滋味鲜美、营养丰富且富含维生素A和维生素D,还含有氨基酸、有益活性物质、多种机体所需的微量营养素,具有明目、养肝、促进钙吸收等作用。
本发明中的另一目的是通过这样的技术方案实现的,一种富含维生素A和维生素D肝酱罐头的制作方法,包括制曲工艺、发酵工艺和灌装工艺;其中
制曲工艺步骤包括:
S1,大豆前处理:选取大豆除杂、洗净,加冷水浸泡;浸泡程度为豆粒表面无皱纹,豆内无白心,并能于指间容易压成两瓣;
S2,蒸豆:在高压蒸煮罐内,0.1MPa压力下将浸泡好的大豆蒸煮1~2h,至豆皮用手能撕破、豆肉充分变色和伴有豆香味;
S3,面粉糊化:将生面粉置于恒温干燥箱内,110~115℃恒温烘干10~15min,或者于常压下将其隔水加热蒸煮1~2h;
S4,制曲:将蒸熟大豆、糊化面粉混合拌匀,采用的蒸熟大豆和糊化面粉质量比为10:1,于曲料降温至38~40℃时,接入曲霉种曲;曲室温度控制在26~28℃,干湿差1~2℃,培养18~24h左右,待曲料以稍发白结饼时,拌曲1次,将结块摇碎;继续培养6~8h左右,再拌曲1次;经过48~72h左右,全部长满黄绿色孢子,即为成熟曲料;
S5,洗曲:将成熟曲料倒入清水中,清洗2~3次,加水量为成曲质量的4~6倍,洗至成熟曲料豆粒表面无菌丝、不脱皮为止,晾干备用;
发酵工艺步骤包括:
1)鱼肝、畜禽肝处理:将鱼肝、畜禽肝分别解冻、清洗、除杂和切块,于95~98℃沸水中预煮2~3min,趁热打浆,冷却备用;
2)酱醅发酵:将上述大豆曲、畜禽肝、鱼肝置于发酵容器中,将300~600份质量分数为20%~24%的盐水加热至60~65℃,浇至面层,盐水慢慢渗入酱醅内部;
3)增香发酵:将成熟酱醅品温控制在酵母最适发酵温度28~32℃,加入1.5~4.5份增香酵母,发酵3~5个月,得成熟酱;
灌装工艺:排气罐装后,压盖,121℃灭菌15~25min,即得成品酱。
进一步地,根据权利要求5所述的富含维生素A和维生素D肝酱罐头的制作方法,其特征在于:S1大豆前处理中,浸泡时加水量为大豆质量4~5倍,浸泡时间为4~16h。
进一步地,制曲工艺中,S1大豆前处理和S2蒸豆与S3面粉糊化工艺可交换步骤顺序或同时进行。
进一步地,酱醅发酵中,前期,酱醅品温控制在42~45℃,发酵5~10d;后期,酱醅品温控制在50~55℃,继续发酵5~10d;待酱醅发酵成熟后,加入剩余食盐,翻拌均匀,25~30℃下继续发酵4~5d;发酵过程中,每2~3d翻拌1次。
在本发明制曲工艺中,S1,大豆前处理中大豆浸泡处理有以下三个目的:一是,使大豆蛋白质吸收适宜水分,以便蒸料时迅速变性;二是,使大豆中淀粉易于糊化,溶出霉菌所需营养成分,利于制曲;三是,提供霉菌生长所需水分。优选地,浸泡时间为4~16h,浸泡时间过短,大豆吸水不适宜,微生物不宜生长繁殖,制曲时间延长,且后续发酵中,豆粒难以形成豆酱,影响口感;浸泡时间过长,大豆吸水过多而胀破失去完整性,致使曲料过湿,制曲品温控制困难,杂菌大量生长繁殖,曲料易霉烂变质。S2步骤中,蒸煮能破坏大豆内许多分子结构,使大豆组织软化,蛋白质适度变性和淀粉糊化,利于酶的分解;另一方面,能杀死附于大豆上杂菌,提高制曲安全性。S3面粉糊化中,淀粉质为制酱工艺中的辅助原料,面粉为常用原料之一。面粉蒸煮能使淀粉糊化,利于霉菌生长繁殖;在后续发酵中,糊化淀粉经酵母、细菌发酵,形成醇类和有机酸类,进一步形成酯类,从而形成酱的风味;糖类和氨基酸经美拉德反应形成酱的色泽。S4制曲过程中,拌曲可防止曲料结块,利于霉菌生长代谢的产热及时散出;同时,菌丝更易深入豆内生长,产酶更为丰富,使成品酱更具鲜美滋味和独特风味。S5步骤中,洗曲能去除豆粒表面附着的部分孢子和菌丝,防止成品酱中带有强烈的苦涩味和霉味。
在本发明发酵工艺中,步骤1)中预煮能杀死附于肝脏上的微生物和灭活部分酶系,可保证发酵成品质量。步骤2)中,盐水慢慢渗入酱醅内部,可使其充分吸收盐水和热量,以便利于各类酶系作用。具体地,前期,酱醅品温控制在42~45℃,发酵5~10d,适合于蛋白酶分解作用;后期,酱醅品温控制在50~55℃,继续发酵5~10d,适合于淀粉酶作用和美拉德反应。待酱醅发酵成熟后,加入240~460份食盐,翻拌均匀,25~30℃下继续发酵4~5d,以改善酱醅风味和色泽。发酵过程中,每2~3d翻拌1次,可使酱醅各部分水分、盐度、温度和酶浓度均匀一致,且可排除不良风味和有害物质,增加氧含量,防止厌氧腐败菌的生长繁殖。
本发明中的上述工艺所达到的效果如下:
①现有肝酱加工工艺主要工序包括解冻、清洗、去腥、打浆、调味、灌装灭菌,由于去腥时间短、去腥方法单一,因此,此工艺不能有效去除肝脏腥味、异味,口感风味较差;而本发明采用接种制曲、控温快速发酵和酵母增香等现代生产工艺,去腥效果显著,成品风味更有保障;且与传统自然发酵工艺相比,质量可控,产品安全性更高。
②本发明以畜禽肝和鱼肝作为食用酱开发原料,相比于其他鱼肝酱和畜肝酱产品,本产品滋味更为鲜美,且同时富含维生素A和维生素D。
③本发明所用原料均为天然原料,产品中无任何食品添加剂,是一款天然食材制成的肝酱,与现有消费趋势保持一致。
④本发明终产品为发酵酱类调味品,与药剂形式的鱼肝油相比,其使用方式更多、食用场景更广,适用于加入各类烹调。
由于采用了上述技术方案,本发明具有如下的优点:其均采用天然原料,无任何食品添加剂,滋味鲜美、营养丰富且富含维生素A和维生素D;其制作方法简单,质量可控,产品安全性更高,利于规模化生产。
附图说明
图1为本发明中富含维生素A和维生素D肝酱罐头的一种制作工艺流程示意图。
具体实施方式
下面结合附图和实施例对本发明作进一步的说明。
实施例1
一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲1500份,牛肝1000份,虹鳟鱼肝650份,金枪鱼肝150份,盐450份,水450份,曲霉种曲1.4份,酵母种曲2.9份。
实施例2
一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲1000份,牛肝800份,虹鳟鱼肝500份,金枪鱼肝100份,盐300份,水300份,曲霉种曲0.4份,酵母种曲1.3份。
实施例3
一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲2000份,羊肝1200份,虹鳟鱼肝800份,金枪鱼肝200份,盐600份,水600份,曲霉种曲2.5份,酵母种曲4.5份。
实施例4
一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲1200份,畜禽肝900份,虹鳟鱼肝550份,金枪鱼肝125份,盐225份,水225份,曲霉种曲0.9份,酵母种曲2.3份。
实施例5
一种富含维生素A和维生素D肝酱罐头,包括如下重量份数的物质:大豆曲1750份,畜禽肝1100份,虹鳟鱼肝725份,金枪鱼肝175份,盐525份,水525份,曲霉种曲2份,酵母种曲3.7份。
实施例6
一种富含维生素A和维生素D肝酱罐头的制作方法,包括制曲工艺、发酵工艺和灌装工艺;其中
制曲工艺步骤包括:
S1,大豆前处理:选取大豆除杂、洗净,加冷水浸泡;浸泡程度为豆粒表面无皱纹,豆内无白心,并能于指间容易压成两瓣;
S2,蒸豆:在高压蒸煮罐内,0.1MPa压力下将浸泡好的大豆蒸煮1~2h,至豆皮用手能撕破、豆肉充分变色和伴有豆香味;
S3,面粉糊化:将生面粉置于恒温干燥箱内,110~115℃恒温烘干10~15min,或者于常压下将其隔水加热蒸煮1~2h;
S4,制曲:将蒸熟大豆、糊化面粉混合拌匀,采用的蒸熟大豆和糊化面粉质量比为10:1,于曲料降温至38~40℃时,接入曲霉种曲;曲室温度控制在26~28℃,干湿差1~2℃,培养18~24h左右,待曲料以稍发白结饼时,拌曲1次,将结块摇碎;继续培养6~8h左右,再拌曲1次;经过48~72h左右,全部长满黄绿色孢子,即为成熟曲料;
S5,洗曲:将成曲倒入清水中,清洗2~3次,加水量为成曲质量的4~6倍,洗至成曲豆粒表面无菌丝、不脱皮为止,晾干备用;
发酵工艺步骤包括:
鱼肝、畜禽肝处理:将鱼肝、畜禽肝分别解冻、清洗、除杂和切块,于95~98℃沸水中预煮2~3min,趁热打浆,冷却备用;
酱醅发酵:将上述大豆曲、畜禽肝、鱼肝置于发酵容器中,将300~600份质量分数为20%~24%的盐水加热至60~65℃,浇至面层,盐水慢慢渗入酱醅内部;
增香发酵:将成熟酱醅品温控制在酵母最适发酵温度28~32℃,加入1.5~4.5份增香酵母,发酵3~5个月,得成熟酱;
灌装工艺为排气罐装后,压盖,121℃灭菌15~25min,即得成品酱。
优选地,S1大豆前处理中,浸泡时加水量为大豆质量4~5倍,浸泡时间为4~16h。
优选地,制曲工艺中,S1大豆前处理和S2蒸豆与S3面粉糊化工艺可交换步骤顺序或同时进行。
优选地,酱醅发酵中,前期,酱醅品温控制在42~45℃,发酵5~10d;后期,酱醅品温控制在50~55℃,继续发酵5~10d;待酱醅发酵成熟后,加入剩余食盐,翻拌均匀,25~30℃下继续发酵4~5d;发酵过程中,每2~3d翻拌1次。
对上述实施例1至5按照实施例6中的工艺方法制成的富含维生素A和维生素D肝酱罐头中的几种营养成分及风味进行检测,并选取几种市售肝酱作对比,具体如下:
含量测定方法标准:产品中营养成分维生素A和维生素D、钙含量测定分别参照食品安全国家标准“食品中维生素A、D、E的测定GB5009.82-2016”和“食品中钙的测定GB5009.92-2016”。
感官质量评价时,评定小组由经严格训练的10名专业评价员组成,产品置于试验台,在光线充足无气味环境中,依次对产品腥味和滋味进行评定。评分标准如表-1所示。最后,感官综合评定结果以产品的感官评分平均值计。
表-1风味感官评分标准
表-2本发明实施例中制作的肝酱与几种市售肝酱几种营养成分及风味评分对比表
通过上述测试数据可知,本发明中的1至5按照实施例6中的工艺方法制成的富含维生素A和维生素D肝酱罐头中所含的维生素A、维生素D和钙含量均大大超过其他现有肝酱罐头中维生素A、维生素D和钙含量,且无腥味,有其他香气,口感好,味道鲜美。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明前提下,还可以作出一些相应的改进及拓展应用,这些改进和拓展应用也应该视为发明的保护范围。
Claims (9)
1.一种富含维生素A和维生素D肝酱罐头,其特征在于,包括如下重量份数的物质:大豆曲1000~2000份,畜禽肝800~1200份,虹鳟鱼肝500~800份,金枪鱼肝100~200份,盐300~600份,水300~600份,曲霉种曲0.4~2.5份,酵母种曲1.3~4.5份。
2.根据权利要求1所述的富含维生素A和维生素D肝酱罐头,其特征在于,包括如下重量份数的物质:大豆曲1500份,畜禽肝1000份,虹鳟鱼肝650份,金枪鱼肝150份,盐450份,水450份,曲霉种曲1.4份,酵母种曲2.9份。
3.根据权利要求1所述的富含维生素A和维生素D肝酱罐头,其特征在于,包括如下重量份数的物质:大豆曲1000份,畜禽肝800份,虹鳟鱼肝500份,金枪鱼肝100份,盐300份,水300份,曲霉种曲0.4份,酵母种曲1.3份。
4.根据权利要求1所述的富含维生素A和维生素D肝酱罐头,其特征在于,包括如下重量份数的物质:大豆曲2000份,畜禽肝1200份,虹鳟鱼肝800份,金枪鱼肝200份,盐600份,水600份,曲霉种曲2.5份,酵母种曲4.5份。
5.根据权利要求1至4中任一权利要求所述的富含维生素A和维生素D肝酱罐头,其特征在于,畜禽肝为牛肝或羊肝。
6.根据权利要求1至4中任一权利要求所述的富含维生素A和维生素D肝酱罐头的制作方法,包括制曲工艺、发酵工艺和灌装工艺;其中
制曲工艺步骤包括:
S1,大豆前处理:选取大豆除杂、洗净,加冷水浸泡;浸泡程度为豆粒表面无皱纹,豆内无白心,并能于指间容易压成两瓣;
S2,蒸豆:在高压蒸煮罐内,0.1MPa压力下将浸泡好的大豆蒸煮1~2h,至豆皮用手能撕破、豆肉充分变色和伴有豆香味;
S3,面粉糊化:将生面粉置于恒温干燥箱内,110~115℃恒温烘干10~15min,或者于常压下将其隔水加热蒸煮1~2h;
S4,制曲:将蒸熟大豆、糊化面粉混合拌匀,采用的蒸熟大豆和糊化面粉质量比为10:1,于曲料降温至38~40℃时,接入曲霉种曲;曲室温度控制在26~28℃,干湿差1~2℃,培养18~24h,待曲料以稍发白结饼时,拌曲1次,将结块摇碎;继续培养6~8h,再拌曲1次;经过48~72h,全部长满黄绿色孢子,即为成熟曲料;
S5,洗曲:将成熟曲料倒入清水中,清洗2~3次,加水量为成熟曲料质量的4~6倍,洗至成曲豆粒表面无菌丝、不脱皮为止,晾干备用;
发酵工艺步骤包括:
鱼肝、畜禽肝处理:将鱼肝、畜禽肝分别解冻、清洗、除杂和切块,于95~98℃沸水中预煮2~3min,趁热打浆,冷却备用;
酱醅发酵:将上述大豆曲、畜禽肝、鱼肝置于发酵容器中,将300~600份质量分数为20%~24%的盐水加热至60~65℃,浇至面层,盐水慢慢渗入酱醅内部;
增香发酵:将成熟酱醅品温控制在酵母最适发酵温度28~32℃,加入1.5~4.5份增香酵母,发酵3~5个月,得成熟酱;
灌装工艺为排气罐装后,压盖,121℃灭菌15~25min,即得成品酱。
7.根据权利要求5所述的富含维生素A和维生素D肝酱罐头的制作方法,其特征在于:S1大豆前处理中,浸泡时加水量为大豆质量4~5倍,浸泡时间为4~16h。
8.根据权利要求5所述的富含维生素A和维生素D肝酱罐头的制作方法,其特征在于:制曲工艺中,S1大豆前处理和S2蒸豆与S3面粉糊化工艺可交换步骤顺序或同时进行。
9.根据权利要求5所述的富含维生素A和维生素D肝酱罐头的制作方法,其特征在于:酱醅发酵中,前期,酱醅品温控制在42~45℃,发酵5~10d;后期,酱醅品温控制在50~55℃,继续发酵5~10d;待酱醅发酵成熟后,加入剩余食盐,翻拌均匀,25~30℃下继续发酵4~5d;发酵过程中,每2~3d翻拌1次。
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