CN110338365A - 一种低温成型的蛋干及其加工方法 - Google Patents
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Abstract
本发明公开了一种低温成型的蛋干及其制作工艺。该蛋干以鲜蛋清、鲜蛋黄为主要原料,主要制作步骤包括经调味、注模、成型、烘烤,其特征在于注模、成型步骤如下:将食用碱溶液加入到调味后的鸡蛋液搅拌均匀,然后注入模具,进而进行成型,成型温度为30‑50℃,经24h‑48h后,模具内的鸡蛋液定型,得到成型的蛋干。该制作工艺所得蛋干,口感软嫩Q弹,入味充分,入口爽滑,口感鲜香,回味绵长,稍具皮蛋风味,不麻不涩。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蛋干及其加工方法。本发明由湖北神丹健康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
鸡蛋是人类最好的营养来源之一,鸡蛋含有大量的维生素和矿物质及有高生物价值的蛋白质。鸡蛋干也属于蛋制品的深加工产品之一,大量的研究者针对鸡蛋干开始做出了研究。
目前,在鸡蛋干的研究领域,研究重心主要是:①通过添加外源物质开发不同口感、风味的鸡蛋干,如孜然味鸡蛋干、玉米鸡蛋干、香菇鸡蛋干、泡椒鸡蛋干、麻辣鸡蛋干等;②开发出复合保健功能的鸡蛋干。如CN107041519A公开的一种魔芋鸡蛋干及其制备方法,通过添加魔芋粉来改善鸡蛋干的硬度、韧度等;还有CN107692082A、CN106307157A、CN107568632A、CN106616522A均是围绕着添加一些具有保健作用成分来延伸鸡蛋干的食用价值。但是鲜少有关于通过调整鸡蛋干工艺(如注模、成型等步骤)而改进其滋味、口感和营养价值的研究。
而且,鸡蛋干是一种以全蛋液为主要原料制作而成的零食,一般通过添加复合磷酸酸盐、三聚磷酸钠、魔芋胶等添加剂促使全蛋液在高温状态下凝固制备出来的。但是,这种传统工艺不仅食用了添加剂而且高温会导致鸡蛋本身的营养价值损失。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种蛋干的加工方法,注模过程中用水直接将食用碱溶解于调味后的全蛋液,有效降低了成型温度并缩短了成型时间,并且使后续蛋干兼具少许皮蛋特有的风味,整体口感更加Q弹。
本发明为解决上述提出的问题所采用的技术方案为:
一种蛋干的加工方法,主要包括以下步骤:
(1)按重量份数计,称取蛋清25-45份、蛋黄10-40份、白酒5-20份、食用油5-15份、盐0.5-2份、水溶生姜粉0.5-2.5份、胡椒粉0.5-2.5份、乙基麦芽酚0.02-0.08份、香兰素0.2-0.8份、食用碱1-15份、水2-30份、酵母抽提物0.8-1.6份、白糖1-5份、水溶辣椒粉1.5-5.5份、花椒粉1.5-5.5份、孜然粉1.5-5.5份、芝麻1.5-5.5份,用于后续步骤;
(2)将蛋清和蛋黄混合并搅拌均匀后,用60-80目滤网进行过滤;然后,所得滤液中加入盐、白酒、水溶生姜粉、乙基麦芽酚、香兰素、酵母抽提物、白糖、水溶辣椒粉,搅拌混合均匀,得到调味后的鸡蛋液;
(3)注模:将食用碱溶液(水:食用碱=2:1)加入到步骤(2)所得调味后的鸡蛋液搅拌均匀,然后注入模具;
(4)成型:将步骤(3)所得注有鸡蛋液的模具置于定型容器中,定型容器的温度为30-50℃,经24h-48h后,模具内的鸡蛋液定型,得到成型的鸡蛋干;
(5)切片、烘烤:将步骤(4)所得鸡蛋干冷却至室温后脱模、切片,置于35-50℃烘烤1-1.5h,取出后均匀涂抹食用油,然后再置于55-85℃烘烤0.25-0.5h;
(6)涂油、包装、杀菌:胡椒粉、花椒粉、孜然粉、芝麻添加到食用油中混合均匀,然后涂抹于步骤(5)所得鸡蛋干外表面,经真空连续包装、杀菌,即得到蛋干成品。
按上述方案,所述蛋清和蛋黄是将新鲜鸡蛋打破后分离所得。
按上述方案,所述食用碱为碳酸氢钠或碳酸钠等中的一种或两种。
按上述方案,所述白酒为42°以上的白酒。
按上述方案,所述食用油为玉米胚芽油、香油,葵花籽油等中的一种或两种。
按上述方案,步骤(5)食用油的用量为原料中食用油总量的35%-45%,步骤(6)食用油的用量为原料中食用油总量的55%-65%,总和为步骤(1)所称取的食用油。
按上述方案,所述步骤(6)杀菌条件为低温带压杀菌工艺,杀菌条件为:0.20-0.30Mpa,60-70℃杀菌0.5-1h。
与现有技术相比,本发明的有益效果是:
首先,本发明所提供的蛋干的加工方法,用食用碱取代鸡蛋干中常用凝固剂复合磷酸盐、三聚磷酸盐等,在蛋干注模过程中用水直接将食用碱溶解于调味后的蛋液,有效降低了成型温度并缩短了成型时间,并且使后续蛋干增加皮蛋特有的风味和弹性口感。另外,本发明中需严格控制食用碱的添加量,添加量过高实蛋干碱味较重,后味发苦;添加量不够,实蛋干皮蛋风味不足,整体口感不够Q弹。
其次,本发明所得蛋干口感软嫩Q弹、入味充分、入口爽滑鲜香、兼具少许皮蛋特有的风味、回味绵长、不麻不涩。本发明在调味过程中添加了香辛料、白酒等,能有效解决鸡蛋腥味问题,同时丰富其了滋味;而且,产品配方中采用不同于全蛋液比例的蛋清与蛋黄组合,利用蛋清优越的凝胶性,赋予产品更好的持水性,使产品质构更加优良,风味更加浓郁。
再者,本发明采用二次烘烤工艺。由于鸡蛋的热凝固温度为60-70℃,为了保证蛋干的品质和减少其表面起皮的概率,蛋干烘烤温度应低于60℃。故,首次烘烤在35-50℃条件下,蛋干略有脱水状态较好且用时适中,为了防止蛋干粘连成块和减少实蛋干表面起皮较多,在实蛋干初步定型后,于表面涂抹色拉油,进行二次烘烤,可适当提高烘烤温度,达到增加外表皮韧性的效果,同时缩短烘烤时间。
附图说明
图1是本发明所得蛋干的实物图;
图2是对比例所得蛋干的实物图。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明不仅仅局限于下面的实施例。
实施例1
一种蛋干及其加工方法,主要包括以下步骤:
(1)按重量百分比称取以下原料:鸡蛋=蛋清45份、鸡蛋=蛋黄15份、56°红星二锅头6.5份、玉米胚芽油10份(分为3.5份和6.5份分别用于步骤(7)、步骤(8))、盐1.7份、水溶姜粉0.5份、胡椒粉0.5份、乙基麦芽酚0.02份,香兰素0.28份、碳酸氢钠4份、水8份、酵母抽提物1.0份、白糖1.5份、水溶辣椒粉1.5份、花椒粉1.5份、孜然粉1.5份、芝麻1.5份,各原料之和满足100份;
(2)将蛋清和蛋黄混合搅拌均匀后,用60目滤网进行过滤;
(3)配料:将盐、白酒、水溶生姜粉、乙基麦芽酚、香兰素、酵母抽提物、白糖、水溶辣椒粉添加到步骤(2)所得蛋液,搅拌20min;
(4)注模:用水将食用碱溶解后,加入步骤(3)所得调味后的鸡蛋液搅拌均匀,灌入蛋干模具;
(5)定型:将步骤(4)所得蛋干模具置于定型容器中,于50℃放置24h使鸡蛋液定型;
(6)切片、晾干:将步骤(5)所得定型后的蛋干冷却至室温后脱模、切片,切片尺寸为3cm*3cm*0.5cm,得实蛋干;
(7)烘烤:将步骤(6)所得实蛋干置于50℃烘烤1h,取出实蛋干均匀涂抹食用油,然后再置于85℃烘烤0.25h;
(8)涂油、包装:将胡椒粉、花椒粉、孜然粉、芝麻添加到食用油中,混合均匀后涂抹步骤(7)所得实蛋干表面,然后进行真空连续包装,于0.30Mpa,70℃杀菌0.5h,即得到蛋干产品。
实施例2
一种蛋干及其加工方法,主要包括以下步骤:
(1)按重量百分比称取以下原料:蛋清50份、蛋黄10份、56°红星二锅头6.5份、玉米胚芽油9份(分为4份和5份分别用于步骤(6)、步骤(7))、盐1.7份、水溶姜粉0.5份、胡椒粉0.5份、乙基麦芽酚0.02份,香兰素0.28份、碳酸氢钠4份、水8份、水酵母抽提物1.0份、白糖1.5份、水溶辣椒粉2份、花椒粉2份、孜然粉1.5份、芝麻1.5份,各原料之和满足100份;
(2)将蛋清和蛋黄混合搅拌均匀后,用60目滤网进行过滤;
(3)配料:将盐、白酒、水溶生姜粉、乙基麦芽酚、香兰素、酵母抽提物、白糖、水溶辣椒粉添加到步骤(2)所得蛋液,搅拌20min;
(4)注模:用水将食用碱溶解后,加入步骤(3)所得调味后的鸡蛋液搅拌均匀,灌入蛋干模具;
(5)定型:将步骤(4)所得蛋干模具置于定型容器中,于30℃放置48h使蛋溶液定型;
(6)切片、晾干:将步骤(5)所得定型后的蛋干冷却至室温后脱模、切片,切片尺寸为3cm*3cm*0.5cm,得实蛋干;
(7)烘烤:将步骤(6)所得实蛋干置于35℃烘烤1.5h,取出实蛋干均匀涂抹食用油,然后再置于85℃烘烤0.25h;
(8)涂油、包装:将胡椒粉、花椒粉、孜然粉、芝麻添加到食用油中,混合均匀后涂抹步骤(7)所得实蛋干表面,然后进行真空连续包装,于0.30Mpa,70℃杀菌0.5h,即得到蛋干产品。
对比例
对比例与实施例1的不同之处在于:
(4)注模:将步骤(3)所得调味后的鸡蛋液搅拌均匀,灌入蛋干模具;
(5)定型:将蛋干模具置于定型容器中,于95℃腌制蒸煮0.5h使蛋溶液定型;其他步骤均相同。
如图1和2所示,本发明所得蛋干用碱低温腌制定型而成,亮黄色,色泽诱人,具有少许皮蛋风味,口感软嫩有弹性;而对比例蛋干是用高温蒸煮定型而成的,色泽较深,呈现棕色,而且口感偏干硬,与市面上鸡蛋干风味无明显区别。
将实施例1-2所制备的蛋干与对比例所得蛋干进行比较,口感、外观、质地、保质期等各方面指标详见表1。
表1蛋干感官分析
以上所述仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干改进和变换,这些都属于本发明的保护范围。
Claims (7)
1.一种蛋干的加工方法,以鲜蛋清、鲜蛋黄为主要原料,主要制作步骤包括调味、注模、成型、烘烤,其特征在于注模、成型步骤如下:将食用碱溶液加入到调味后的鸡蛋液搅拌均匀,然后注入模具,进而进行成型,成型温度为30-50℃,经24h-48h后,模具内的鸡蛋液定型,得到成型的蛋干;其中,食用碱溶液由水与食用碱按质量比1:(0.4-0.6)组成。
2.一种蛋干的加工方法,其特征在于步骤如下:
(1)按重量份数计,称取蛋清25-45份、蛋黄10-40份、白酒 5-20份、食用油5-15份、盐0.5-2份、水溶生姜粉 0.5-2.5份、胡椒粉 0.5-2.5份、乙基麦芽酚0.02-0.08份、香兰素0.2-0.8份、食用碱1-15份、水2-30份、酵母抽提物 0.8-1.6份、白糖1-5份、水溶辣椒粉1.5-5.5份、花椒粉 1.5-5.5份、孜然粉1.5-5.5份、芝麻1.5-5.5份,用于后续步骤;
(2)将蛋清和蛋黄混合并搅拌均匀后,用60-80目滤网进行过滤;然后,所得滤液中加入盐、白酒、水溶生姜粉、乙基麦芽酚、香兰素、酵母抽提物、白糖、水溶辣椒粉,搅拌混合均匀,得到调味后的蛋液;
(3)注模:将食用碱溶液加入到步骤(2)所得调味后的蛋液搅拌均匀,然后注入模具;其中,食用碱溶液由水与食用碱按质量比1:(0.4-0.6)组成;
(4)成型:将步骤(3)所得注有蛋液的模具置于定型容器中,定型容器的温度为30-50℃,经24h-48h后,模具内的蛋液定型,得到成型的蛋干;
(5)烘烤:将步骤(4)所得蛋干冷却至室温后脱模、切片,置于35-50℃烘烤1-1.5h,取出后均匀涂抹食用油,然后再置于55-85℃烘烤0.25-0.5h;
(6)包装、杀菌:将胡椒粉、花椒粉、孜然粉、芝麻添加到食用油中混合均匀,然后涂抹于步骤(5)所得蛋干外表面,经真空连续包装、杀菌,即得到蛋干成品。
3.根据权利要求2所述的一种蛋干的加工方法,其特征在于所述食用碱为碳酸氢钠或碳酸钠中的一种或两种。
4.根据权利要求2所述的一种蛋干的加工方法,其特征在于所述白酒为42°以上的白酒。
5.根据权利要求2所述的一种蛋干的加工方法,其特征在于所述食用油为玉米胚芽油、香油,葵花籽油中的一种或两种。
6.根据权利要求2所述的一种蛋干的加工方法,其特征在于步骤(5)食用油的用量为原料中食用油总量的35%-45%,步骤(6)食用油的用量为原料中食用油总量的55%-65%,总和为步骤 (1)所称取的食用油。
7.根据权利要求2所述的一种蛋干的加工方法,其特征在于所述步骤(6)杀菌条件为低温带压杀菌工艺,杀菌条件为:0.20-0.30Mpa,60-70℃杀菌0.5-1h。
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