CN110292138A - 一种藜麦蛋白素肉及其制备方法 - Google Patents
一种藜麦蛋白素肉及其制备方法 Download PDFInfo
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- CN110292138A CN110292138A CN201910697604.9A CN201910697604A CN110292138A CN 110292138 A CN110292138 A CN 110292138A CN 201910697604 A CN201910697604 A CN 201910697604A CN 110292138 A CN110292138 A CN 110292138A
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- quinoa
- powder
- albumin
- meat
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种藜麦蛋白素肉及其制备方法，属于蛋白素肉加工技术领域，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白10‑15份，藜麦粉10‑15份，玉米粉10‑20份，淀粉3‑10份，中药粉0.5‑3份，骨粉3‑6份，饮用水30‑50份，调味料0.03‑0.3份。本申请的蛋白素肉不含肉味香精及防腐剂，原料天然，营养丰富，中药粉不仅能抑制病原细菌的生长，同时能抑制病原真菌和病毒的生长，抗菌、杀菌作用好，延长了素肉的保质期限，对人体无害，健康安全。
Description
技术领域
本发明涉及蛋白素肉加工技术领域，具体涉及一种藜麦蛋白素肉及其制备方法。
背景技术
藜麦是黎科黎属植物，穗部可呈红、紫、黄，植株形状类似灰灰菜，成熟后穗部类似高粱穗，植株大小受环境及遗传因素影响较大，0.3-3m不等，茎部质地较硬，可分枝可不分，叶片互生，叶片呈鸭掌状，叶缘为全缘型与锯齿缘型，藜麦花两性，花絮呈伞状、穗状、圆锥状、藜麦种子较小，呈小圆药片状；原产于南美洲安第斯山脉的哥伦比亚、厄瓜多尔、秘鲁等中高海拔山区。具有一定的耐旱、耐寒、耐盐性。
藜麦原产于南美洲安第斯山区，是印加土著居民的主要传统食物，有5000-7000多年的种植历史，由于其具有独特的丰富、全面的营养价值，养育了印加民族，古代印加人称之为“粮食之母”。
藜麦在1980年代被美国宇航局用于宇航员的太空食品。联合国粮农组织认为藜麦是唯一一种单体植物即可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的完美的全营养食品。联合国将2013年宣布为国际藜麦年，以促进人类营养健康和食品安全，实现千年发展目标。
藜麦的营养价值超过任何一种传统的粮食作物，藜麦是一种全谷全营养完全蛋白碱性食物，藜麦作为一种藜科植物其蛋白质含量与牛肉相当，其品质也不亚于肉源蛋白与奶源蛋白。藜麦所含氨基酸种类丰富，除了人类必须的9种必须氨基酸，还含有许多非必须氨基酸，特别是富集多数作物没有的赖氨酸，并且含有种类丰富且含量较高的矿物元素，以及多种人体正常代谢所需要的维生素，不含胆固醇与麸质，糖含量、脂肪含量与热量都属于较低水平。
素肉是指一种具有类似于肉的风味和组织口感的素食，通常以大豆蛋白、花生蛋白、小麦面筋等为主要原料，通过包括挤压蒸煮等现代食品加工工艺在内的热加工形成类似于肉的组织口感，通过添加肉味香精来形成类似于肉的风味。目前在市场上，出现较多的则是呈袋装包装的速食素肉，即人们可以直接打开包装袋即可使用，但为了延长保质期会添加防腐剂，长期食用不利于人体健康。
发明内容
针对上述现有的蛋白素肉含有肉味香精及防腐剂，长期食用不利于人体健康的缺陷，本发明提供一种藜麦蛋白素肉及其制备方法。
一种藜麦蛋白素肉，其特征在于，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白10-15份，藜麦粉10-15份，玉米粉10-20份，淀粉3-10份，中药粉0.5-3份，骨粉3-6份，饮用水30-50份，调味料0.03-0.3份。
本申请的技术方案中，藜麦蛋白主要成分是清蛋白和球蛋白，二硫键的作用使得它们分子结构更加稳定，藜麦蛋白是一种全蛋白食品，几乎含有全部天然氨基酸，特别是富含人体必须的8中氨基酸和婴幼儿必需的组氨酸，且比例平衡；藜麦粉富含锌、铁、钙、维生素B，磷、钾、镁和锰等元素；玉米粉中富含大量的卵磷脂、赖氨酸、亚油酸、谷物醇、维生素E，纤维素等，此外还含有磷元素、维生素B2、钙、铁、硒等；淀粉有粘性，使制备的素肉富有嚼劲，柔软口感好；骨粉可制成不同口味的素肉，满足不同的口味需求，不需要添加肉味香精，应用范围广泛；中药粉不仅能抑制病原细菌的生长，同时能抑制病原真菌和病毒的生长，抗菌、杀菌作用好，延长了素肉的保质期限，对人体无害，健康安全；调味料能遮盖某些中药特有的味道，使制备的素肉口感好，不含肉味香精及防腐剂，口感好，且能较长时间保存，解决了上述现有的蛋白素肉含有肉味香精及防腐剂，长期食用不利于人体健康的缺陷。
优选的，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白12份，藜麦粉13份，玉米粉15份，淀粉6份，中药粉1.7份，骨粉4.5份，饮用水40份，调味料0.15份。
优选的，按重量份数计，所述中药粉包括如下组分，党参2-4份，青蒿0.1-1份，大蒜1-3份，生姜0.5-2份，紫苏0.1-0.5份，山药1-3份。
党参，味甘，性平，可补虚，补中益气，生津养血，健脾益肺等，主治脾肺虚弱，中气不足或下陷，气不摄血等症，具有消炎杀菌作用。
青蒿，为菊科植物黄花蒿Artemisia annua L.的干燥地上部分。秋季花盛开时采割，除去老茎，阴干，青蒿含有苦味质、挥发油和青蒿碱、维生素A，具有抗疟、抗菌、抗寄生虫和免疫等作用。
大蒜，为百合科葱属植物蒜，以鳞茎入药，鳞茎含挥发油约2％，油中主要成分为大蒜辣素，是一种植物杀菌素，为广谱抗菌素，大蒜素可抑制痢疾杆菌、伤寒杆菌繁殖，对葡萄球菌、肺炎球菌等有明显的抑制灭杀作用。
生姜，为姜科多年生草本植物，具有降温提神，增进食欲，抗菌防病，治疗肠炎，开胃健脾的功效。
紫苏，唇形科草本植物紫苏的叶和茎，其叶称为紫苏叶，茎称之为紫苏梗。
山药，具有滋肾益精，益肺止咳，预防心血管病，增强免疫力，抗肝昏迷。
本申请的中药粉，党参具有抗病原微生物、抗病毒、抗菌和抑菌作用；紫苏能抑制霉菌的生长；青蒿可抑制多种革兰氏阳性和阴性致病菌的生长，对金黄色葡萄球菌、大肠杆菌等有杀灭作用；大蒜具有抗菌和驱虫的功效；生姜能起到某些抗菌素的作用，尤其是对沙门氏菌效果更好。这些中药不仅能抑制病原细菌的生长，同时能抑制病原真菌和病毒的生长，抗菌、杀菌作用好，延长了素肉的保质期限，对人体无害，健康安全。
更为优选的，按重量份数计，所述中药粉包括如下组分，党参3份，青蒿0.5份，大蒜2份，生姜1.2份，紫苏0.3份，山药2份。
优选的，所述骨粉为猪骨粉、牛骨粉、羊骨粉、鸡骨粉或鱼骨粉中的一种或多种。本申请的素肉与猪骨粉、牛骨粉、羊骨粉、鸡骨粉或鱼骨粉分别或混合调制成为素猪肉，素牛肉、素羊肉、素鸡肉、素鱼肉或混合口味。
优选的，按重量份数计，所述调味料包括辣椒油0.02-0.2份，盐0.05-0.2份，花椒粉0.03-0.1份，孜然粉0.05-0.2份，柠檬汁0.03-0.06份，白糖0.06-0.3份，味精0.03-0.09份，辣椒段0-0.3份。调料在高温油炸的作用下会产生熟香味，此外，白糖和柠檬汁在高温下会发生酯化反应，生成具有香味的酯类，同时调味料还能遮挡中药粉的药味，制备的素肉口感好。
更为优选的，按重量份数计，所述调味料包括辣椒油0.1份，盐0.12份，花椒粉0.06份，孜然粉0.12份，柠檬汁0.045份，白糖0.18份，味精0.06份，辣椒段0.2份。
一种藜麦蛋白素肉的制备方法，包括如下步骤：
(1)按上述重量份，将藜麦蛋白与水搅拌均匀，配制成稳定的藜麦蛋白溶液；
(2)将淀粉、藜麦粉、玉米粉依次加入藜麦蛋白溶液中并搅拌均匀；
(3)将中药粉和骨粉加入步骤(2)中搅拌混合10-30min，得混合料；
(4)将混合料置于模具中静置10-15分钟，再蒸煮20-30min，即制成藜麦蛋白素肉半成品；
(5)藜麦蛋白素肉半成品晾干后在油锅中炸至金黄；
(6)出锅摊凉后拌入调味料，即得藜麦蛋白素肉成品。
采用的原料均为纯天然原料，制作工艺简单，制备的素肉味觉和口感均好，且能延长保质期。
优选的，步骤(4)中的藜麦蛋白素肉半成品切成条状、块状或丝状
优选的，步骤(6)中，调味料经过160-200℃食用油热炸。
本申请的技术方案中，所有原料均来自市售。
相较于现有技术，本发明的有益效果是：
(1)中药粉不仅能抑制病原细菌的生长，同时能抑制病原真菌和病毒的生长，抗菌、杀菌作用好，不含肉味香精及防腐剂，口感好，延长了素肉的保质期限，对人体无害，健康安全；
(2)党参具有抗病原微生物、抗病毒、抗菌和抑菌作用；紫苏能抑制霉菌的生长；青蒿可抑制多种革兰氏阳性和阴性致病菌的生长，对金黄色葡萄球菌、大肠杆菌等有杀灭作用；大蒜具有抗菌和驱虫的功效；生姜能起到某些抗菌素的作用，尤其是对沙门氏菌效果更好。这些中药不仅能抑制病原细菌的生长，同时能抑制病原真菌和病毒的生长，抗菌、杀菌作用好，延长了素肉的保质期限，对人体无害，健康安全；
(3)素肉与猪骨粉、牛骨粉、羊骨粉、鸡骨粉或鱼骨粉分别或混合调制成为素猪肉，素牛肉、素羊肉、素鸡肉、素鱼肉或混合口味，此外还能补钙；
(4)调料在高温油炸的作用下会产生熟香味，此外，白糖和柠檬汁在高温下会发生酯化反应，生成具有香味的酯类，同时调味料还能遮挡中药粉的药味，制备的素肉口感好；
(5)采用的原料均为纯天然原料，营养丰富，制作工艺简单，制备的素肉味觉和口感均好，且能延长保质期。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案，下面结合具体实施例对本发明作进一步的详细说明。
实施例1
一种藜麦蛋白素肉，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白10-15份，藜麦粉10份，玉米粉10份，淀粉3份，中药粉0.5份，骨粉3份，饮用水30份，调味料0.03份；按重量份数计，所述中药粉包括如下组分，党参2份，青蒿0.1份，大蒜1份，生姜0.5份，紫苏0.1份，山药1份；所述调味料包括辣椒油0.02份，盐0.05份，花椒粉0.03份，孜然粉0.05份，柠檬汁0.03份，白糖0.06份，味精0.03份，辣椒段0份。
一种藜麦蛋白素肉的制备方法，包括如下步骤：
(1)按上述重量份，将藜麦蛋白与水搅拌均匀，配制成稳定的藜麦蛋白溶液；
(2)将淀粉、藜麦粉、玉米粉依次加入藜麦蛋白溶液中并搅拌均匀；
(3)将中药粉和骨粉加入步骤(2)中搅拌混合10min，得混合料；
(4)将混合料置于模具中静置10分钟，再蒸煮20min，即制成藜麦蛋白素肉半成品；藜麦蛋白素肉半成品切成条状；
(5)藜麦蛋白素肉半成品晾干后在油锅中炸至金黄；
(6)出锅摊凉后拌入调味料，即得藜麦蛋白素肉成品，调味料经过160℃食用油热炸。
实施例2
一种藜麦蛋白素肉，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白12份，藜麦粉13份，玉米粉15份，淀粉6份，中药粉1.7份，骨粉4.5份，饮用水40份，调味料0.15份；按重量份数计，所述中药粉包括如下组分，党参3份，青蒿0.5份，大蒜2份，生姜1.2份，紫苏0.3份，山药2份；按重量份数计，所述调味料包括辣椒油0.1份，盐0.12份，花椒粉0.06份，孜然粉0.12份，柠檬汁0.045份，白糖0.18份，味精0.06份，辣椒段0.2份。
一种藜麦蛋白素肉的制备方法，包括如下步骤：
(1)按上述重量份，将藜麦蛋白与水搅拌均匀，配制成稳定的藜麦蛋白溶液；
(2)将淀粉、藜麦粉、玉米粉依次加入藜麦蛋白溶液中并搅拌均匀；
(3)将中药粉和骨粉加入步骤(2)中搅拌混合20min，得混合料；
(4)将混合料置于模具中静置12分钟，再蒸煮25min，即制成藜麦蛋白素肉半成品；藜麦蛋白素肉半成品切成块状；
(5)藜麦蛋白素肉半成品晾干后在油锅中炸至金黄；
(6)出锅摊凉后拌入调味料，即得藜麦蛋白素肉成品，调味料经过180℃食用油热炸。
实施例3
一种藜麦蛋白素肉，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白10-15份，藜麦粉15份，玉米粉20份，淀粉10份，中药粉3份，骨粉6份，饮用水50份，调味料0.3份；按重量份数计，所述中药粉包括如下组分，党参4份，青蒿1份，大蒜3份，生姜2份，紫苏0.5份，山药3份；所述调味料包括辣椒油0.2份，盐0.2份，花椒粉0.1份，孜然粉0.2份，柠檬汁0.06份，白糖0.3份，味精0.09份，辣椒段0.3份。
一种藜麦蛋白素肉的制备方法，包括如下步骤：
(1)按上述重量份，将藜麦蛋白与水搅拌均匀，配制成稳定的藜麦蛋白溶液；
(2)将淀粉、藜麦粉、玉米粉依次加入藜麦蛋白溶液中并搅拌均匀；
(3)将中药粉和骨粉加入步骤(2)中搅拌混合30min，得混合料；
(4)将混合料置于模具中静置15分钟，再蒸煮30min，即制成藜麦蛋白素肉半成品，藜麦蛋白素肉半成品切成丝状；
(5)藜麦蛋白素肉半成品晾干后在油锅中炸至金黄；
(6)出锅摊凉后拌入调味料，即得藜麦蛋白素肉成品，调味料经过200℃食用油热炸。
以上实施例中，所述骨粉为猪骨粉、牛骨粉、羊骨粉、鸡骨粉或鱼骨粉中的一种或多种，骨粉可单独使用，也可混合使用。
以上所述实施例仅表达了本申请的具体实施方式，其描述较为具体和详细，但并不能因此而理解为对本申请保护范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本申请技术方案构思的前提下，还可以做出若干变形和改进，这些都属于本申请的保护范围。
Claims (10)
1.一种藜麦蛋白素肉，其特征在于，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白10-15份，藜麦粉10-15份，玉米粉10-20份，淀粉3-10份，中药粉0.5-3份，骨粉3-6份，饮用水30-50份，调味料0.03-0.3份。
2.根据权利要求1所述的一种藜麦蛋白素肉，其特征在于，按重量份数计，所述藜麦蛋白素肉包括以下组分：藜麦蛋白12份，藜麦粉13份，玉米粉15份，淀粉6份，中药粉1.7份，骨粉4.5份，饮用水40份，调味料0.15份。
3.根据权利要求1或2所述的一种藜麦蛋白素肉，其特征在于，按重量份数计，所述中药粉包括如下组分，党参2-4份，青蒿0.1-1份，大蒜1-3份，生姜0.5-2份，紫苏0.1-0.5份，山药1-3份。
4.根据权利要求3所述的一种藜麦蛋白素肉，其特征在于，按重量份数计，所述中药粉包括如下组分，党参3份，青蒿0.5份，大蒜2份，生姜1.2份，紫苏0.3份，山药2份。
5.根据权利要求1或2所述的一种藜麦蛋白素肉，其特征在于，所述骨粉为猪骨粉、牛骨粉、羊骨粉、鸡骨粉或鱼骨粉中的一种或多种。
6.根据权利要求1或2所述的一种藜麦蛋白素肉，其特征在于，按重量份数计，所述调味料包括辣椒油0.02-0.2份，盐0.05-0.2份，花椒粉0.03-0.1份，孜然粉0.05-0.2份，柠檬汁0.03-0.06份，白糖0.06-0.3份，味精0.03-0.09份，辣椒段0-0.3份。
7.根据权利要求6所述的一种藜麦蛋白素肉，其特征在于，按重量份数计，所述调味料包括辣椒油0.1份，盐0.12份，花椒粉0.06份，孜然粉0.12份，柠檬汁0.045份，白糖0.18份，味精0.06份，辣椒段0.2份。
8.根据权利要求1-7任一项所述的一种藜麦蛋白素肉的制备方法，其特征在于，包括如下步骤：
(1)按上述重量份，将藜麦蛋白与水搅拌均匀，配制成稳定的藜麦蛋白溶液；
(2)将淀粉、藜麦粉、玉米粉依次加入藜麦蛋白溶液中并搅拌均匀；
(3)将中药粉和骨粉加入步骤(2)中搅拌混合10-30min，得混合料；
(4)将混合料置于模具中静置10-15分钟，再蒸煮20-30min，即制成藜麦蛋白素肉半成品；
(5)藜麦蛋白素肉半成品晾干后在油锅中炸至金黄；
(6)出锅摊凉后拌入调味料，即得藜麦蛋白素肉成品。
9.根据权利要求8任一项所述的一种藜麦蛋白素肉的制备方法，其特征在于，步骤(4)中的藜麦蛋白素肉半成品切成条状、块状或丝状。
10.根据权利要求8任一项所述的一种藜麦蛋白素肉的制备方法，步骤(6)中，调味料经过160-200℃食用油热炸。
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