CN110623235A - 一种浓缩鸡汁的制备方法 - Google Patents
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Abstract
本发明涉及食品制造领域,具体是一种浓缩鸡汁的制备方法,经原料预处理、一级去腥、二级去腥、鸡肉制粉、活性物提取、均质乳化、菌种包裹、混入菌种制成,通过用鸡肉、鸡骨分开处理的方式,一来可以降低工艺的复杂度,二来可以更好的保留鸡肉的风味和营养成分,通过将鸡骨与橘皮混合用超声波提取的方式,可以将鸡骨内的营养元素充分利用,而橘皮内含有大量芳香分子,通过提取将芳香分子融入产品中,一来可以遮盖残余的腥味,还可以起到助消化的作用,通过用食品胶包裹益生菌,可以很好的将益生菌保护在食品胶形成的薄膜内,当益生菌与鸡汁混合后,可以很好的保证益生菌的活性。
Description
技术领域
本发明涉及食品制造领域,具体是一种浓缩鸡汁的制备方法。
背景技术
鸡汁也称鸡汁调味料,是以磨碎的鸡肉或鸡骨或其浓缩抽提物以及其他辅料等为原料,添加或不添加香辛料和(或)食用香料等增香剂加工而成的,具有鸡的浓郁鲜味和香味的汁状复合调味料。传统的鸡汁制备一般通过将鸡肉鸡骨粉碎、生物酶解提取或熬煮的方式将其制成鸡汁,此种方式存在如下缺陷:单纯将鸡肉制成鸡汁,一来浪费鸡骨原料,鸡骨原料中含有大量钙质及其他营养成分,二来现有技术制备的鸡汁口味单一,且残余有腥味,而若将鸡肉、鸡骨统一的处理方式容易丧失鸡肉的天然风味和营养,而且成品存在一定的鸡骨碎渣,其最终营养效果和口感体验均差强人意。
发明内容
有鉴于此,本发明提供一种浓缩鸡汁的制备方法,通过用鸡肉、鸡骨分开处理的方式,一来可以降低工艺的复杂度,二来可以更好的保留鸡肉的风味和营养成分,通过将鸡骨与橘皮混合用超声波提取的方式,可以将鸡骨内的营养元素充分利用,而橘皮内含有大量芳香分子,通过提取将芳香分子融入产品中,一来可以遮盖残余的腥味,还可以起到助消化的作用。
为了实现上述目的,本发明采用以下技术方案:
一种浓缩鸡汁的制备方法,其包括:
S1,原料预处理,去除鸡屁股、鸡肠、鸡心和鸡肝,将鸡肉和骨头分离分别备用;
S2,一级去腥,将鸡肉和骨头分别切块,根据鸡肉重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜12~24h,根据骨头重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜24~36h;
S3,二级去腥,将经一级去腥处理后的鸡肉和骨头焯水去腥去酒味;
S4,鸡肉制粉,将二级去腥处理后的鸡肉破碎至0.5~1cm,熬煮提取5~12h后浓缩,喷雾干燥制成鸡肉粉;
S5,活性物提取,将二级去腥处理后的骨头破碎,按重量混入橘皮,重量比为2:1~1.5,加水,加水量为鸡骨、橘皮总质量的10~30倍,之后进行一次超声波提取,超声波功率为300~400W,频率为15~20kHz,提取时间为20~30min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为8~15倍的水二次超声波提取,超声波功率为400~500W,频率为20~30kHz,提取时间为20~30min,提取后离心去杂质,取上清液,合并两次提取液;
S6,均质乳化,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:1.5~3的配比混入均质乳化机,乳化机温度设置为70~100℃,转速设置为2000~3000r/min,处理10~30min得一级浓缩鸡汁;
S7,菌种包裹,用微流控技术给目标菌种供给食品胶,使食品胶形成包裹在目标菌种上的双层包裹物,其外层为食品胶包裹物,内层为目标菌种;
S8,混入菌种,将经S6处理后的一级浓缩鸡汁高温灭菌后混入S7制得的双层包裹物,灌装制得浓缩鸡汁成品。
进一步地,在S2中,鸡肉与高度酱香白酒的重量比为:100~150:1,骨头与高度酱香白酒的重量比为150~200:1,高度酱香白酒为52°以上的酱香白酒。
进一步地,在S4中,风干机风干温度为80~120℃,风干至含水量低于8%时送入磨粉机制粉。
进一步地,在S5中,混入鸡骨与橘皮的重量比为2:1,加水量为鸡骨、橘皮总质量的10倍,加水后进行一次超声波提取,超声波功率为300W,频率为15kHz,提取时间为20min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为9倍的水进行二次超声波提取,超声波功率为400W,频率为25kHz,提取时间为30min,提取后离心去杂质,取上清液,合并两次提取液。
进一步地,在S5中,还可以混入带有特定功效的组分使浓缩鸡汁带有相应功效,例如可以加入具有健胃功能的丁香、白豆蔻、砂仁或川朴。
进一步地,在S6中,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:3的配比混入均质乳化机,乳化机温度设置为85℃,转速设置为2000r/min,处理20min得一级浓缩鸡汁。
进一步地,在S7中,所述目标菌种为鼠李糖乳杆菌,所使用的食品胶为瓜尔豆胶、果胶、魔芋胶、壳聚糖或黄原胶中的一种。
进一步地,在S8中,所混入的益生菌中有效活菌按照3×108~7×108cfu/ml。
与现有技术相比,本发明的有益效果在于:本发明制备的浓缩鸡汁口感鲜香,鸡鲜味十足、口感自然,通过两级去腥,可除去大部分腥味,通过用鸡肉、鸡骨分开处理的方式,一来可以降低工艺的复杂度,二来可以更好的保留鸡肉的风味和营养成分,通过将鸡骨与橘皮混合用超声波提取的方式,可以将鸡骨内的营养元素充分利用,由于鸡骨内还含有大量微量元素和钙元素,可以补充仅仅由鸡肉制成鸡汁导致产品营养元素不均衡的问题,而橘皮内含有大量芳香分子,通过提取将芳香分子融入产品中,一来可以遮盖残余的腥味,还可以起到助消化的作用;通过用食品胶包裹益生菌,可以很好的将益生菌保护在食品胶形成的薄膜内,当益生菌与鸡汁混合后,可以很好的保证益生菌的活性,同时又不影响鸡汁的口感,而通过在鸡汁内混入益生菌,还可以起到调节肠道菌群、预防和治疗腹泻、排除毒素等保健作用。
具体实施方式
本发明的一种浓缩鸡汁的制备方法,包括:
S1,原料预处理,去除鸡屁股、鸡肠、鸡心和鸡肝,上述部位腥味较重,去除后可降低产品的腥味,将鸡肉和骨头分离分别备用,通过将鸡肉和鸡骨头分离,可以针对鸡肉和鸡骨的特效分别处理,与传统技术相比,本发明将鸡骨头也应用其中,提高了原料利用度,从而节省成分;
S2,一级去腥,将鸡肉和骨头分别切块,根据鸡肉重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜12~24h,根据骨头重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜24~36h;通过将鸡肉和鸡骨分别用高度酱香白酒冷藏处理,可以很好的去除原料的腥味,从而提升产品口感;
S3,二级去腥,将经一级去腥处理后的鸡肉和骨头焯水去腥去酒味;
S4,鸡肉制粉,将二级去腥处理后的鸡肉破碎至0.5~1cm,熬煮提取5~12h后浓缩,喷雾干燥制成鸡肉粉;
S5,活性物提取,将二级去腥处理后的骨头破碎,按重量混入橘皮,重量比为2:1~1.5,加水,加水量为鸡骨、橘皮总质量的10~30倍,之后进行一次超声波提取,超声波功率为300~400W,频率为15~20kHz,提取时间为20~30min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为8~15倍的水二次超声波提取,超声波功率为400~500W,频率为20~30kHz,提取时间为20~30min,提取后离心去杂质,取上清液,合并两次提取液;合并两次提取液;通过将鸡骨与橘皮混合用超声波提取的方式,可以将鸡骨内的营养元素充分利用,由于鸡骨内还含有大量微量元素和钙元素,可以补充仅仅由鸡肉制成鸡汁导致产品营养元素不均衡的问题,而橘皮内含有大量芳香分子,通过提取将芳香分子融入产品中,一来可以遮盖残余的腥味,还可以起到助消化的作用;
S6,均质乳化,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:1.5~3的配比混入均质乳化机,乳化机温度设置为70~100℃,转速设置为2000~3000r/min,处理10~30min得一级浓缩鸡汁;
S7,菌种包裹,用微流控技术给目标菌种供给食品胶,使食品胶形成包裹在目标菌种上的双层包裹物,其外层为食品胶包裹物,内层为目标菌种,通过用食品胶包裹益生菌,可以很好的将益生菌保护在食品胶形成的薄膜内,保证益生菌的结构不被破坏;
S8,混入菌种,将经S6处理后的一级浓缩鸡汁高温灭菌后混入S7制得的双层包裹物,所混入的益生菌中有效活菌按照3×108~7×108cfu/m,灌装制得浓缩鸡汁成品。
下面将结合实施例对本发明中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
一种浓缩鸡汁的制备方法,其包括:
S1,原料预处理,去除鸡屁股、鸡肠、鸡心和鸡肝,将鸡肉和骨头分离分别备用;
S2,一级去腥,将鸡肉和骨头分别切块,根据鸡肉重量按配比加入高度酱香白酒,鸡肉与高度酱香白酒的重量比为:100:1抓和均匀后冷藏保鲜12h,根据骨头重量按配比加入高度酱香白酒,骨头与高度酱香白酒的重量比为150:1,抓和均匀后冷藏保鲜24h,上述高度酱香白酒为52°;
S3,二级去腥,将经一级去腥处理后的鸡肉和骨头焯水去腥去酒味;
S4,鸡肉制粉,将二级去腥处理后的鸡肉破碎至0.5~1cm,熬煮提取5h后浓缩,喷雾干燥制成鸡肉粉;
S5,活性物提取,将二级去腥处理后的骨头破碎,按重量混入橘皮,重量比为2:1,加水,加水量为鸡骨、橘皮总质量的15倍,之后进行一次超声波提取,超声波功率为300W,频率为15kHz,提取时间为20min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为8倍的水进行二次超声波提取,超声波功率为400W,频率为25kHz,提取时间为30min,提取后离心去杂质,取上清液,合并两次提取液;
S6,均质乳化,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:2的配比混入均质乳化机,乳化机温度设置为80℃,转速设置为2000r/min,处理20min得一级浓缩鸡汁;
S7,菌种包裹,用微流控技术给鼠李糖乳杆菌供给食品胶,使食品胶形成包裹在目标菌种上的双层包裹物,其外层为食品胶包裹物,内层为目标菌种;
S8,混入菌种,将经S6处理后的一级浓缩鸡汁高温灭菌后混入S7制得的双层包裹物,混入益生菌中有效活菌数量为(±1)3×108cfu/ml,灌装制得浓缩鸡汁成品。
对比例1
在对比例1中,将与实施例1相同的部分不再赘述,不同的是:对比例1没有经过S7菌种包裹步骤,对比例1直接将经S6处理后的一级浓缩鸡汁高温灭菌后与益生菌混合,益生菌中有效活菌数量为(±1)3×108cfu/ml,灌装制得浓缩鸡汁成品。
实施例2
一种浓缩鸡汁的制备方法,其包括:
S1,原料预处理,去除鸡屁股、鸡肠、鸡心和鸡肝,将鸡肉和骨头分离分别备用;
S2,一级去腥,将鸡肉和骨头分别切块,根据鸡肉重量按配比加入高度酱香白酒,鸡肉与高度酱香白酒的重量比为120:1,抓和均匀后冷藏保鲜18h,根据骨头重量按配比加入高度酱香白酒,骨头与高度酱香白酒的重量比为180:1,抓和均匀后冷藏保鲜30h,上述高度酱香白酒为52°;
S3,二级去腥,将经一级去腥处理后的鸡肉和骨头焯水去腥去酒味;
S4,鸡肉制粉,将二级去腥处理后的鸡肉破碎至0.5~1cm,熬煮提取8h后浓缩,喷雾干燥制成鸡肉粉;
S5,活性物提取,将二级去腥处理后的骨头破碎,按重量混入橘皮,重量比为2:1.5,加水,加水量为鸡骨、橘皮总质量的20倍,之后进行一次超声波提取,超声波功率为400W,频率为20kHz,提取时间为20min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为10倍的水进行二次提取,超声波功率为500W,频率为30kHz,提取时间为20min,提取后离心去杂质,取上清液,合并两次提取液;
S6,均质乳化,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:3的配比混入均质乳化机,乳化机温度设置为95℃,转速设置为3000r/min,处理15min得一级浓缩鸡汁;
S7,菌种包裹,用微流控技术给鼠李糖乳杆菌供给食品胶,使食品胶形成包裹在目标菌种上的双层包裹物,其外层为食品胶包裹物,内层为目标菌种;
S8,混入菌种,将经S6处理后的一级浓缩鸡汁高温灭菌后混入S7制得的双层包裹物,混入益生菌中有效活菌数量为(±1)5×108cfu/ml,灌装制得浓缩鸡汁成品。
对比例2
在对比例2中,与实施例2相同的部分不再赘述,不同的是:对比例2没有经过S7菌种包裹步骤,对比例2直接将经S6处理后的一级浓缩鸡汁高温灭菌后与益生菌混合,益生菌中有效活菌数量为(±1)5×108cfu/ml,灌装制得浓缩鸡汁成品。
活菌计数测试
将上述实施例1、2和对比例1、2采用平板计数法分别在三个月、六个月、十二个月时检测活菌含量,测试方法为,将上述实施例1、2和对比例1、2按规定的方法制备完成后,分装保存,在三个月、六个月、十二个月时将分别取样,将样品用无菌生理盐水10倍稀释后,将稀释液用涂布法接种到培养基置于35℃下培养48h,分别统计平板上的菌落数,表1为统计结果。
表1
通过表1数据可知,没有经过菌种包裹处理的对比例1和对比例2在三个月、六个月、十二个月后,其活菌量明显低于实施例1和实施例2,这是因为经过菌种包裹后,食品胶可在菌种表面形成相对稳定的保护层,相对提高了益生菌与外界空气的接触,同时可以避免在存放过程中鸡汁中的酶与益生菌反应,从而导致益生菌的失活,因此通过该处理动作,可以保证益生菌在存放过程中的活性。
最后需要说明的是,以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (7)
1.一种浓缩鸡汁的制备方法,其特征在于,其包括:
S1,原料预处理,去除鸡屁股、鸡肠、鸡心和鸡肝,将鸡肉和骨头分离分别备用;
S2,一级去腥,将鸡肉和骨头分别切块,根据鸡肉重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜12~24h,根据骨头重量按配比加入高度酱香白酒,抓和均匀后冷藏保鲜24~36h;
S3,二级去腥,将经一级去腥处理后的鸡肉和骨头焯水去腥去酒味;
S4,鸡肉制粉,将二级去腥处理后的鸡肉破碎至0.5~1cm,熬煮提取5~12h后浓缩,喷雾干燥制成鸡肉粉;
S5,活性物提取,将二级去腥处理后的骨头破碎,按重量混入橘皮,重量比为2:1~1.5,加水,加水量为鸡骨、橘皮总质量的10~30倍,之后进行一次超声波提取,超声波功率为300~400W,频率为15~20kHz,提取时间为20~30min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为8~15倍的水二次超声波提取,超声波功率为400~500W,频率为20~30kHz,提取时间为20~30min,提取后离心去杂质,取上清液,合并两次提取液;
S6,均质乳化,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:1.5~3的配比混入均质乳化机,乳化机温度设置为70~100℃,转速设置为2000~3000r/min,处理10~30min得一级浓缩鸡汁;
S7,菌种包裹,用微流控技术给目标菌种供给食品胶,使食品胶形成包裹在目标菌种上的双层包裹物,其外层为食品胶包裹物,内层为目标菌种;
S8,混入菌种,将经S6处理后的一级浓缩鸡汁高温灭菌后混入S7制得的双层包裹物,灌装制得浓缩鸡汁成品。
2.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S2中,鸡肉与高度酱香白酒的重量比为:100~150:1,骨头与高度酱香白酒的重量比为150~200:1,高度酱香白酒为52°以上的酱香白酒。
3.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S4中,风干机风干温度为80~120℃,风干至含水量低于8%时送入磨粉机制粉。
4.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S5中,混入鸡骨与橘皮的重量比为2:1,加水量为鸡骨、橘皮总质量的10倍,加水后进行一次超声波提取,超声波功率为300W,频率为15kHz,提取时间为20min,提取后离心去杂质,取上清液,在提取杂质中加入与其质量比为7倍的水进行二次超声波提取,超声波功率为400W,频率为25kHz,提取时间为30min,提取后离心去杂质,取上清液,合并两次提取液。
5.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S6中,将经S4处理的鸡肉粉与经S5处理的提取液按重量比为1:3的配比混入均质乳化机,乳化机温度设置为85℃,转速设置为2000r/min,处理20min得一级浓缩鸡汁。
6.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S7中,所述目标菌种为鼠李糖乳杆菌,所使用的食品胶为瓜尔豆胶、果胶、魔芋胶、壳聚糖或黄原胶中的一种。
7.根据权利要求1所述的一种浓缩鸡汁的制备方法,其特征在于,在S8中,所混入的益生菌中有效活菌按照3×108~7×108cfu/ml。
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