CN110731467B - 一种健康肉纸 - Google Patents
一种健康肉纸 Download PDFInfo
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- CN110731467B CN110731467B CN201911165388.XA CN201911165388A CN110731467B CN 110731467 B CN110731467 B CN 110731467B CN 201911165388 A CN201911165388 A CN 201911165388A CN 110731467 B CN110731467 B CN 110731467B
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开的属于休闲食品技术领域,具体为一种健康肉纸配方及其制作方法,由以下原料组成:猪瘦肉、大豆分离蛋白、木薯变性淀粉、圆苞车前子壳粉、亚麻籽粉、胡萝卜汁、复合果蔬酵素粉、L‑阿拉伯糖、盐、白酒、白砂糖、猪肉膏、草莓酱、芝麻、蜜汁料、复合蔬菜发酵粉、谷氨酸钠、鸡精粉、异抗坏血酸钠。由以上原辅料制成的肉纸,外观呈浅黄褐色,富有光泽,甜咸适中,回味浓郁,质地薄脆,富含蛋白质、膳食纤维、矿物质、维生素等,脂肪、糖等含量低,是品质优良、营养健康的肉类休闲食品。
Description
技术领域
本发明涉及休闲食品技术领域,具体为一种健康肉纸。
背景技术
随着人们生活水平的提高,消费者的健康意识逐渐加强,人们对食品的需求也在不断地发生着变化,越来越多的人趋向追求更具个性化、多元化、休闲化的健康食品,休闲食品也被赋予了更多的含义,如享受、情感、社交等多维度的高阶需求。休闲肉制品作为一种具有高附加值的中高端休闲食品,深受消费者喜爱,我国传统的休闲肉制品主要为肉干、肉松、肉脯类,最近涌现出了诸如鸭脖、鸡翅、牛肉等卤味类休闲食品。现代的膳食平衡理论告诉我们,膳食平衡的核心宗旨在于: 膳食要平衡化、多样化,食物搭配应注意主食与副食的平衡、荤食与素食的平衡、寒性与热性食物的平衡、不同颜色食物的平衡、不同性味食物的平衡等。膳食纤维属于人类第七大营养素,是人类植物性食物中不被小肠酶消化的多糖,是大肠细菌代谢的主要碳源。
尽管休闲食品种类不断出新,但是,休闲肉制品种类相对单一,难以满足人们对休闲肉类食品多维度的高阶需求,在注重营养、健康和美味的今天,休闲肉制品向营养、健康、安全化方向发展是势在必行。肉类食品中缺乏膳食纤维,此外,维生素、矿物质等含量亦不足,营养不够全面。目前,我国超重人口已达到两亿,现代文明病高发,超重是现代文明病的重要因素,高脂高糖高盐等不均衡饮食会直接导致肥胖、引起“三高”等不良症状,膳食纤维缺乏是糖尿病等现代文明病高发的关键原因之一,因此,开发低脂低糖低盐、营养均衡的肉类健康休闲食品迫在眉睫。目前从营养健康的角度制造健康肉纸报道较少,特别是以复合蔬菜发酵粉替代亚硝酸钠的肉纸配方尚未见报道。
发明内容
(一)解决的技术问题
本部分的目的在于概述本发明的实施方式的一些方面以及简要介绍一些较佳实施方式。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种健康肉纸由如下原料配比配制:
健康原料:猪瘦肉;
健康辅料类(按照原料肉重计):大豆分离蛋白2.5%-3.5%、木薯变性淀粉2%-3%、圆苞车前子壳粉1%-1.5%、亚麻籽粉1%-1.5%、胡萝卜汁5%-6%、复合果蔬酵素粉1%-1.5%、L-阿拉伯糖0.8%-1.5%;
调味调质类天然食材(按照原料肉重计):盐0.6%-0.9%、白酒2%-3%、白砂糖2%-3%、猪肉膏0.3%-0.6%、草莓酱1.5%-2%、芝麻1%-2%、蜜汁料(蜂蜜:葡萄酒=1:1)2%-4%;
健康食品添加剂(物)(按照原料肉重计):复合蔬菜发酵粉0.2%-0.5%、谷氨酸钠0.4%-0.6%、鸡精粉0.1%-0.2%、异抗坏血酸钠0.05%-0.06%。
原料猪瘦肉以及健康辅料中添加的果蔬酵素粉、圆苞车前子壳粉,亚麻籽粉和L-阿拉伯糖、复合蔬菜发酵粉为达到健康目的,起了关键作用。此外猪瘦肉、大豆分离蛋白是主要原辅料,提供了优质的动植物蛋白和少量的脂肪。
a.果蔬酵素粉富含维生素C、E,膳食纤维,具有增强免疫力,清肠排毒通便,美容养颜,增强蛋白质吸收能力等效果;
b.圆苞车前子壳粉膳食纤维高达80%以上,还含有葡萄糖甙、蛋白质、多糖、维生素B1和胆碱等。具有润肠通便、预防结肠癌、降低血胆固醇、控制饭后血糖上升、控制体重等功效;
c.亚麻籽粉富含人体必需不饱和脂肪酸,膳食纤维,木酚素等多种营养成分,具有预防心脑血管疾病、改善肠功能、抗癌、延年益寿等功效。此外,亚麻籽粉有很好的持水性,当亚麻籽粉添加量为0.5%时,猪肉弹性和内聚性优于添加量为0.30%的卡拉胶,即亚麻籽粉可代替卡拉胶;
d.L-阿拉伯糖是一种戊醛糖,属于新资源食品。具有抑制体内蔗糖吸收、抑制脂肪堆积、调节血糖、预防便秘等作用,可以预防肥胖和“三高”;
e.自制的复合蔬菜发酵粉替代亚硝酸盐更加绿色营养健康。当人体摄入过量的亚硝酸盐时会将血红蛋白中的Fe2+氧化成Fe3+,使氧合血红蛋白变成高铁血红蛋白,导致携带氧能力丧失,使机体组织出现缺氧状态,形成高铁血红蛋白症,引起人体呼吸困难,皮肤发紫,严重时可致器官缺氧受损,智力受影响等后遗症,甚至造成死亡;此外,亚硝酸很容易与肉中蛋白质分解产物二甲胺作用,生成致癌物-二甲基亚硝胺。以蔬菜为原料,利用微生物中温发酵,让硝酸盐含量高的蔬菜中硝酸盐转变为亚硝酸盐,取代腌肉使用的亚硝酸盐,不仅安全得到了保证,也保证了产品的品质,同时,也增加了肉中膳食纤维、维生素、矿物质等营养成分。生产发现,加入发酵粉腌制之后的肉颜色红亮,制作的肉纸产品风味亦有明显提升。
f. 猪瘦肉、大豆分离蛋白:是主要原辅料,属于动植物的全价蛋白质;此外,实现了动植物蛋白的营养互补作用,使得蛋白质营养更加全面,更易被人体消化吸收。
按照上述健康肉纸,肉纸制备方法包括以下步骤:
S1:猪肉处理:选择检验合格的精瘦猪肉,洗净,切成约1-2cm³的肉丁;
S2:腌制:将蔬菜发酵粉与食盐混合,加入S1步骤处理后的猪肉中混匀,再向肉中加入用少许冰水溶解的D-异抗坏血酸钠混合搅拌均匀,然后加入白酒充分混匀、置于4℃下腌制8h-12h;
S3:斩拌:将腌好的肉放入斩拌机中斩拌约1-2 min;再加入大豆分离蛋白,约1/3碎冰,继续斩拌2~3min;加入白砂糖、草莓酱、约1/3碎冰斩拌1~2min;加入圆苞车前子壳粉、亚麻籽粉、复合果蔬酵素粉、谷氨酸钠、胡萝卜汁、食用香精以及剩下的碎冰等。至肉质有光泽有弹性有套网感。斩拌中加入碎冰量为肉重的25%;
S4:装模:将斩拌完全的肉糜进行装模塑形;
S5:冷冻: -25℃以下温度下速冻至温度-2℃~-3℃;
S6:切片:使用切片机将冻好的肉糜切至1mm左右厚度;
S7:烘烤:将烤盘铺上烘焙纸,肉切片铺在烤盘中放入烘箱,先85℃烘25min,再65℃~ 70℃烘至9成干(含水量12%以内),取出,将调好的蜜汁料刷或喷涂于表面,入65℃~70℃烘箱烘约10min,风门风速先小后大,然后入烤箱,120℃烤制约2min,即得健康肉纸。
(三)有益效果
本发明提供了一种健康肉纸。具备以下有益效果:
(1) 本发明一种健康肉纸的复合配方,为满足人们健康休闲食品所需,选材天然、绿色、营养,顺应人类对健康肉食品的需求,用此配方制出的产品兼具肉、蔬果芝麻等的复合口感,香脆可口,营养健康。
(2) 本发明一种健康肉纸,是高蛋白、高膳食纤维,矿物质、维生素含量均较高的营养比较均衡的健康配方。配方中,采用的原辅料均为天然、安全原料;配方中使用的添加剂是可以“在各类食品中按照生产需要适量添加”的添加剂;配方中使用的果蔬酵素粉、圆苞车前子壳粉,亚麻籽粉和L-阿拉伯糖均为具有控制体重、防止肥胖和三高的健康食材或新资源食品;采用复合蔬菜发酵粉取代了常规肉制品腌制发色使用的亚硝酸钠,安全性高,同时,复合蔬菜发酵粉本身的膳食纤维、矿物质、维生素、有机酸等营养成分也间接地增加了肉纸产品的营养和风味。常食该配方制造的肉纸,不易肥胖,更加健康。
具体实施方式
基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
以下通过实施例对本发明进行详细的说明。
实施例1:
一种健康肉纸,由健康原料、健康辅料、调色调味调质类天然食材、健康食品添加剂四部分构成,各部分成分的质量分数如下:健康原料:猪瘦肉;
健康辅料类(按照原料肉重计):大豆分离蛋白2.5%、木薯变性淀粉3%、圆苞车前子壳粉1%、亚麻籽粉1.5%、胡萝卜汁5%、复合果蔬酵素粉1.5%、L-阿拉伯糖1.5%;
调味调质类天然食材(按照原料肉重计):盐0.6%、白酒2%、白砂糖2%、猪肉膏0.3%、草莓酱1.5%、芝麻2%、蜜汁料(蜂蜜:葡萄酒(干红)=1:1)2%;
健康食品添加剂(物)(按照原料肉重计):复合蔬菜发酵粉0.2%、谷氨酸钠0.4%、鸡精粉0.2%、异抗坏血酸钠0.05%。
复合蔬菜发酵粉是由番茄、雪里红、萝卜叶为原料,用植物乳酸杆菌发酵制成,其制作方法包括以下步骤:
(1)原料预处理。选用新鲜成熟的番茄、老嫩适中的雪里红和萝卜叶,将番茄、雪里红、萝卜叶用清水洗净、沥去表面水分,分别切成约0.3cm长的碎块,备用。
(2)制菌液。按蔬菜重量计,称取2%葡萄糖,按照菜量的50%取温开水,将葡萄糖溶解于水中,然后冷却至40℃,向其中加入菜量0.8%的植物乳酸杆菌(活菌数1000亿/g),充分搅拌混匀,即得菌液。
(3)腌制、装坛。按雪里红:萝卜叶:番茄=1:1:1 的比例称取一定量蔬菜,按蔬菜质量计称取2%食盐,将食盐撒入上述切碎的雪里红和萝卜叶中,充分搓揉至色泽变深、蔬菜香味浓郁为止,再加入切碎的番茄稍加搓揉并混合均匀,将搓揉好的混合蔬菜放入坛中,加入上述制得的菌液,混合均匀后压实,密封。
(4)发酵。将上述装入蔬菜后的坛子置于35℃恒温箱中,密封发酵28h。
(5)干燥、粉碎。将发酵后蔬菜取出,沥水,装盘,置于60℃干燥箱中干燥至恒重,然后超微粉碎,即得复合蔬菜发酵粉。
实施例2:
一种健康肉纸,其特征在于,由健康原料、健康辅料、调色调味调质类天然食材、健康食品添加剂四部分构成,各部分成分的质量分数如下: 健康原料:猪瘦肉;
健康辅料类(按照原料肉重计):大豆分离蛋白3.5%、木薯变性淀粉3%、圆苞车前子壳粉1%、亚麻籽粉1.5%、胡萝卜汁6%、复合果蔬酵素粉1.2%、L-阿拉伯糖1.5%。
调味调质类天然食材(按照原料肉重计):盐0.9%、白酒3%、白砂糖3%、猪肉膏0.6%、草莓酱2%、芝麻3%、蜜汁料(蜂蜜:葡萄酒(干红)=1:1)4%。
健康食品添加剂(物)(按照原料肉重计):复合蔬菜发酵粉0.5%、谷氨酸钠0.6%、鸡精粉0.2%、异抗坏血酸钠0.06%。
复合蔬菜发酵粉是由番茄、雪里红、萝卜叶为原料,用植物乳酸杆菌发酵制成,其制作方法包括以下步骤:
(1)原料预处理。选用新鲜成熟的番茄、老嫩适中的雪里红和萝卜叶,将番茄、雪里红、萝卜叶用清水洗净、沥去表面水分,分别切成约0.3cm长的碎块,备用。
(2)制菌液。按蔬菜重量计,称取2%葡萄糖,按照菜量的50%取温开水,将葡萄糖溶解于水中,然后冷却至45℃,向其中加入菜量0.5%的植物乳酸杆菌(活菌数1000亿/g),充分搅拌混匀,即得菌液。
(3)腌制、装坛。按雪里红:萝卜叶:番茄=1:1:1 的比例称取一定量蔬菜,按蔬菜质量计称取2%食盐,将食盐撒入上述切碎的雪里红和萝卜叶中,充分搓揉至色泽变深、蔬菜香味浓郁为止,再加入切碎的番茄稍加搓揉并混合均匀,将搓揉好的混合蔬菜放入坛中,加入上述制得的菌液,混合均匀后压实,密封。
(4)发酵。将上述装入蔬菜后的坛子置于38℃恒温箱中,密封发酵24h。
(5)干燥、粉碎。将发酵后蔬菜取出,沥水,装盘,置于70℃干燥箱中干燥至恒重,然后超微粉碎,即得复合蔬菜发酵粉。
实施例3:
一种健康肉纸,其特征在于,由健康原料、健康辅料、调色调味调质类天然食材、健康食品添加剂四部分构成,各部分成分的质量分数如下: 健康原料:猪瘦肉100kg;
健康辅料类(按照原料肉重计):大豆分离蛋白3%、木薯变性淀粉2.5%、圆苞车前子壳粉1.2%、亚麻籽粉1.3%、胡萝卜汁5.5%、复合果蔬酵素粉1.0%、L-阿拉伯糖1.2%。
调味调质类天然食材(按照原料肉重计):盐0.8%、白酒3%、白砂糖2.5%、猪肉膏0.5%、草莓酱1.6%、芝麻3%、蜜汁料(蜂蜜:葡萄酒(干红)=1:1)3%。
健康食品添加剂(物)(按照原料肉重计):复合蔬菜发酵粉0.3%、谷氨酸钠0.6%、鸡精粉0.1%、异抗坏血酸钠0.06%。
复合蔬菜发酵粉是由番茄、雪里红、萝卜叶为原料,用植物乳酸杆菌发酵制成,其制作方法包括以下步骤:
(1)原料预处理。选用新鲜成熟的番茄、老嫩适中的雪里红和萝卜叶,将番茄、雪里红、萝卜叶用清水洗净、沥去表面水分,分别切成约0.3cm长的碎块,备用。
(2)制菌液。按蔬菜重量计,称取2%葡萄糖,按照菜量的50%取温开水,将葡萄糖溶解于水中,然后冷却至50℃,向其中加入菜量0.6%的直投式植物乳酸杆菌(活菌数1000亿/g),充分搅拌混匀,即得菌液。
(3)腌制、装坛。按雪里红:萝卜叶:番茄=1:1:1 的比例称取一定量蔬菜,按蔬菜质量计称取2%食盐,将食盐撒入上述切碎的雪里红和萝卜叶中,充分搓揉至色泽变深、蔬菜香味浓郁为止,再加入切碎的番茄稍加搓揉并混合均匀,将搓揉好的混合蔬菜放入坛中,加入上述制得的菌液,混合均匀后压实,密封。
(4)发酵。将上述装入蔬菜后的坛子置于37℃恒温箱中,密封发酵26h。
(5)干燥、粉碎。将发酵后蔬菜取出,沥水,装盘,置于70℃干燥箱中干燥至恒重,然后超微粉碎,即得复合蔬菜发酵粉。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点,对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (1)
1.一种健康肉纸,其特征在于:由健康原料、健康辅料、调色调味调质类天然食材、健康食品添加剂四部分构成,各部分成分的质量分数如下:
健康原料:猪瘦肉;
健康辅料类按照原料肉重计:大豆分离蛋白2.5%-3.5%、木薯变性淀粉2%-3%、圆苞车前子壳粉1%-1.5%、亚麻籽粉1%-1.5%、胡萝卜汁5%-6%、复合果蔬酵素粉1%-1.5%、L-阿拉伯糖0.8%-1.5%;
调味调质类天然食材按照原料肉重计:盐0.6%-0.9%、白酒2%-3%、白砂糖2%-3%、猪肉膏0.3%-0.6%、草莓酱1.5%-2%、芝麻2%-3%、蜜汁料2%-4%,所述蜜汁料为蜂蜜:干红葡萄酒=1:1;
健康食品添加剂按照原料肉重计:复合蔬菜发酵粉0.2%-0.5%、谷氨酸钠0.4%-0.6%、鸡精粉0.1%-0.2%、异抗坏血酸钠0.05%-0.06%。
复合蔬菜发酵粉是由雪里红、萝卜叶、番茄为原料,用植物乳酸杆菌发酵制成,其制作方法包括以下步骤:
(1)原料预处理:选用新鲜成熟的番茄、老嫩适中的雪里红和萝卜叶,将雪里红、萝卜叶、番茄用清水洗净、沥去表面水分,分别切成约0.3cm长的碎块,备用;
(2)制菌液:按蔬菜重量计,称取2%葡萄糖,按照菜量的50%取温开水,将葡萄糖溶解于水中,然后冷却至40℃-50℃,向其中加入菜量0.5-0.8%的直投式植物乳酸杆菌,充分搅拌混匀,即得菌液,所述直投式植物乳酸杆菌的活菌数为1000亿/g;
(3)腌制、装坛:按雪里红:萝卜叶:番茄=1:1:1的比例称取一定量蔬菜,按蔬菜质量计称取2%食盐,将食盐撒入上述切碎的雪里红和萝卜叶中,充分搓揉至色泽变深、蔬菜香味浓郁为止,再加入切碎的番茄稍加搓揉并混合均匀,将搓揉好的混合蔬菜放入坛中,加入上述制得的菌液,混合均匀后压实,密封;
(4)发酵:将上述装入蔬菜后的坛子置于35-38℃恒温箱中,密封发酵24h-28h;
(5)干燥、粉碎:将发酵后蔬菜取出,沥水,装盘,置于60℃-70℃干燥箱中干燥至恒重,然后超微粉碎,即得复合蔬菜发酵粉。
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