CN110839824A - 一种全骨高钙面条及其制备方法 - Google Patents
一种全骨高钙面条及其制备方法 Download PDFInfo
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Classifications
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Abstract
本发明提供了一种全骨高钙面条及其制备方法,所述全骨高钙面条按照重量份计,包括全骨液化产物16‑25份、柠檬酸钙0.1‑0.3份、食盐1.5‑3份、花生蛋白肽0.02‑0.05份、小麦低聚肽0.05‑0.08份和面粉75‑85份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。本发明的全骨高钙面条含钙率高,且钙的吸收好,利用率高。
Description
技术领域
本发明涉及一种全骨高钙面条及其制备方法,属于食品加工领域。
背景技术
面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。但是面条的营养成分不够丰富,且营养成分不平衡,因此面条营养改良和强化是近些年面条研究的一个重要方向。营养调查表明我国人群钙摄人量普遍偏低,因此补钙产品具有重要意义。动物骨骼营养丰富,含有较高的钙、磷、蛋白质以及具有特殊生理作用的磷脂质、软骨素、骨胶原等。其钙磷比例合理,易被人体吸收。因此将动物骨头与面条结合开发出补钙面条,具有重要意思。现在技术中开发的动物骨头面条主要有以下两个方面:(1)将动物骨头除杂,粉碎,得到骨泥,将骨泥与面粉混合,得到补钙面条,该方法存在两个问题:动物骨头会含有特殊的腥味,且含有大量的脂肪,导致制成的面条口感不好;动物骨头中的钙大部分是不利于人体吸收的游离钙离子,而是磷酸钙,导致虽然面条中钙含量高,但是吸收不好,导致补钙的效果并不好。(2)将骨头高温高压蒸煮,取蒸煮液,该方法对于钙的利用率不高,90%以上的钙都没有利用。
发明内容
本发明提供了一种全骨高钙面条及其制备方法,解决了现有骨头面条钙利用率低以及味道不好等问题。
为解决上述技术问题,本发明采用的技术方案为:
一种全骨高钙面条,按照重量份计,包括全骨液化产物16-25份、柠檬酸钙0.1-0.3份、食盐1.5-3份、花生蛋白肽0.02-0.05份、小麦低聚肽0.05-0.08份和面粉75-85份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
优选地:所述的全骨液化产物的制备方法如下:将新鲜动物骨头除去杂质,切块,蒸汽压力为2.5-3.5Mpa的条件下维持150-250s,然后瞬间弹射蒸汽爆破,得到全骨液化产物。
优选地:所述瞬间弹射蒸汽爆破时间为0.08-0.09s。
优选地:所述的全骨高钙面条还包括0.01-0.03份去腥增香剂。
优选地:所述的去腥增香剂按照重量份计包括柚子皮提取物3-5份、柠檬皮提取物2-3份和紫苏提取物3-4份。
优选地:所述的柚子皮提取物、柠檬皮提取物和紫苏提取物分别选取柚子皮、柠檬皮和紫苏粉碎,然后加入,按照1g/3ml的比例加入,40-50℃,提取6-8h,真空低温干燥,既得提取物。
本发明也提供了一种全骨高钙面条的制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,60-80℃反应2-3h;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
本发明的有益效果:
首先本发明采用瞬时蒸汽爆破的方式处理骨头,且合理设定工艺条件,使得制备的全骨液化产物固体物粒径小于25μm,而且高温处理可以有效地出去部分腥味,切实蛋白质部分分解为氨基酸和骨胶原蛋白肽,有利于提高钙的吸收。其次本发明通过添加微量花生蛋白肽和小麦低聚肽。花生肽是以花生粕为原料,运用生物酶工程技术,筛选特定的酶对其进行限制性水解,从而得到功能特性好、生物活性高的小分子的肽。花生蛋白活性肽是有3-6个氨基酸组成的,分子量在130-5000Dalton,主要在500--2000Dalton间呈正态分布的低聚肽。其呈粉末状,无结块现象,无杂质,无异味,且有花生原有的淡淡的清香气味。具有良好的水溶性,持水性。小麦低聚肽以小麦谷朊粉为原料,经调浆、蛋白酶酶解、分离、过滤、喷雾干燥等工艺制成,小麦低聚肽能促进骨骼肌损伤细胞的修复,维持骨骼肌细胞的完整。小麦低聚肽、花生蛋白活性肽和全骨液化产物中的胶原蛋白肽组合,可以有效地与全骨液化产物的钙结合,形成肽钙,有效地提高钙的利用率,与直接采用全骨液化产物和骨泥相比,钙利用率提高了50%以上。
全骨液化产物中含有丰富的蛋白质、脂肪和胶原蛋白等,这类物质对于面条的长期保存存在风险,发明人采用柠檬酸钙,柠檬酸钙等能与重金属离子络合,形成稳定而能溶解的复合物,消除了金属离子的有害性,具有防止氧化和褐变反应,稳定颜色,降低浊度,增强胶凝特性等作用,从而提高面制品的质量和稳定性。面粉中添加少量柠檬酸钙后,能形成偏碱性的环境,具有良好的杀菌、抑俊防腐作用,延长了面条的储存期。
本发明的全骨高钙面条含钙率高,且钙的吸收好,利用率高。
动物骨头都会有特殊的腥味,虽然通过高温蒸汽爆破可以降低腥味,但是还有腥味。为此方面采用添加去腥剂、花生蛋白肽和小麦低聚肽的组合可以有效的去除腥味。花生蛋白肽和小麦低聚肽含有花生和小麦特有的面食清香,柚子皮提取物、柠檬皮提取物和紫苏提取物含有水果特有的果香,二者配合可以有效的去除腥味,使面条具有清香味,而没有骨头的腥味。
本发明的方法中采用取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,60-80℃反应2-3h,采用上述反应,可以将小麦低聚肽、花生蛋白活性肽和全骨液化产物中的胶原蛋白肽与钙结合,形成肽钙,一方面形成肽钙,有利于钙的吸收利用,有效地提高钙的利用率;另一方面可以有效的提高产品有效物质的保存,形成肽钙更容易保存,可以有效的提高产品有益物质的保存时间。
具体实施方式
下面将结合本发明具体实施例,对本发明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他实施例,都属于本发明保护的范围。
全骨液化产物的制备方法如下:将新鲜动物骨头除去杂质,切块,蒸汽压力为2.5-3.5Mpa的条件下维持150-250s,然后瞬间弹射蒸汽爆破,得到全骨液化产物,瞬间弹射蒸汽爆破时间为0.08-0.09s。
本发明采用将新鲜牛骨除去杂质,切块,蒸汽压力为3Mpa的条件下维持150s,然后瞬间弹射蒸汽爆破,得到全骨液化产物,瞬间弹射蒸汽爆破时间为0.08,制得全骨液化产物中,经检测且蛋白质的含量为5.3g/100g、脂肪3.6g/100g、胶原蛋白2.8g/L、卵磷脂0.55mg/kg、钙8760mg/kg、磷4980mg/kg、游离氨基酸480mg/100g,维生素E1.3mg/100g、铁9.6mg/kg、钾26.0、烟酸0.05μg/100g、叶酸0.2μg/100g,固形物的粒径小于25μm。
新鲜动物骨头可以选择猪骨、鸡骨、牛骨、羊骨等,不同骨头全骨液化产物的成分稍有区别,但是不是很大。
蒸汽压力可以选择2.5、2.6、2.7、2.8、3.0、3.2和3.5等,维持时间可以选择150、170、210、230、250S等,压力和时间不同会造成固体物粒径和最终的成分会有所不同,但是不会对结果造成大的区别,不在一一举例。
下面实施例均采用上述方法制备的全骨液化产物。
实施例1
一种全骨高钙面条,按照重量份计,包括全骨液化产物20份、柠檬酸钙0.16份、食盐1.8份、花生蛋白肽0.03份、小麦低聚肽0.07份和面粉80份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,70℃反应2.5h;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
实施例2
一种全骨高钙面条,按照重量份计,包括全骨液化产物16份、柠檬酸钙0.1份、食盐1.5份、花生蛋白肽0.02份、小麦低聚肽0.05份和面粉75份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,60℃反应3h;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
实施例3
一种全骨高钙面条,按照重量份计,包括全骨液化产物25份、柠檬酸钙0.3份、食盐3份、花生蛋白肽0.05份、小麦低聚肽0.08份和面粉85份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,80℃反应2h;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
实施例4
一种全骨高钙面条,按照重量份计,包括全骨液化产物18份、柠檬酸钙0.2份、食盐2份、花生蛋白肽0.04份、小麦低聚肽0.06份、0.01份去腥增香剂和面粉78份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
去腥增香剂按照重量份计包括柚子皮提取物5份、柠檬皮提取物2份和紫苏提取物3份。
柚子皮提取物、柠檬皮提取物和紫苏提取物分别选取柚子皮、柠檬皮和紫苏粉碎,然后加入,按照1g/3ml的比例加入,40-50℃,提取6h,真空低温干燥,既得提取物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,65℃反应2h;
(2)将步骤(1)混合均匀的产物与去腥剂和面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
实施例5
一种全骨高钙面条,按照重量份计,包括全骨液化产物23份、柠檬酸钙0.25份、食盐2.5份、花生蛋白肽0.03份、小麦低聚肽0.05份、0.03份去腥增香剂和面粉75份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
去腥增香剂按照重量份计包括柚子皮提取物3份、柠檬皮提取物3份和紫苏提取物4份。
柚子皮提取物、柠檬皮提取物和紫苏提取物分别选取柚子皮、柠檬皮和紫苏粉碎,然后加入,按照1g/3ml的比例加入,40-50℃,提取8h,真空低温干燥,既得提取物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,75℃反应3h;
(2)将步骤(1)混合均匀的产物与去腥剂和面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
对比例1
一种全骨高钙面条,按照重量份计,包括全骨液化产物20份、柠檬酸钙0.16份、食盐1.8份和面粉80.1份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙和食盐均匀,然后与全骨液化产物混合均匀;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
对比例2
一种全骨高钙面条,按照重量份计,包括全骨液化产物20份、柠檬酸钙0.16份、食盐1.8份、花生蛋白肽0.03份、小麦低聚肽0.07份和面粉80份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
其制备方法,包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,备用;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
实施例1-3和对比例1-2所制备的面条有淡淡的腥味,实施例4和5所制备的面条没有腥味,具有淡淡的麦香味和水果香味。
全骨高钙面条钙吸收实验
1.动物分组
将120KM小鼠,雄性、雌性各60只,称重、随机分为6组,每组20只,雄雌各10只。
2.生长实验
空白组(不补充任何钙剂):自由进食,饮用去离子水,饲料为美国营养学会于1993年提出的啮齿类动物纯化饲料配方(AIN-93),其中采用面粉替代玉米淀粉,饲料中钙含量为5%。
对照组(服用骨粉):自由进食,饮用去离子水,饲料为美国营养学会于1993年提出的啮齿类动物纯化饲料配方(AIN-93),其中采用面粉替代玉米淀粉,饲料中钙含量为5%,添加骨粉(牛骨骨粉中钙含量为钙含量为24.5%)替代部分面粉调整补钙含量与实施例1的含量一致。
受试物组分:自由进食,饮用去离子水,饲料为美国营养学会于1993年提出的啮齿类动物纯化饲料配方(AIN-93),饲料中钙含量为5%。其中采用实施例1、实施例4、对比例1和对比例2实施例所制备的面条粉碎后的面粉替代玉米淀粉。
3.钙代谢实验:
实验动物进入动物房后进行3天环境适应后,称体重后开始试验,定期收集每只受试大鼠的粪便和尿液各5天,并对受试大鼠的饲料摄入量进行准确记录;测定摄食饲料和收集的粪便、尿液中的钙含量。
根据下式计算
摄入钙=饲料中的钙量
吸收钙=摄入钙量-粪便钙量
钙吸收率=(吸收钙/摄入钙)×100%
储留钙=摄入钙量-粪便钙量-尿液钙量
储留率=(储留钙/摄入钙)×100%
表1大鼠钙代谢指标(x±s)
由上表可知,本发明的全骨高钙面条相对于对照组,添加全骨液化产物、柠檬酸钙、花生蛋白肽和小麦低聚肽,可以明显提高钙的吸收率,提高了70%以上。由对比例1可知,单纯采用全骨液化产物作为补钙原料,相对采用骨粉作为补钙原料,钙利用率提高了20%,但是相对添加了花生蛋白肽和小麦低聚肽的面条来说,钙的利用率也不高,仅有61%。有对比例2可知,对比例2没有采用高温反应,添加花生蛋白肽和小麦低聚肽可以促进钙吸收利用,但是没有采用高温反应的,钙吸收率有70%,与采用高温反应的面条相比,提高的效果有限。
由此可知采用全骨液化产物、柠檬酸钙、花生蛋白肽和小麦低聚肽,然后在高温下反应,才会有效地提高钙的利用率。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种全骨高钙面条,其特征在于:按照重量份计,包括全骨液化产物16-25份、柠檬酸钙0.1-0.3份、食盐1.5-3份、花生蛋白肽0.02-0.05份、小麦低聚肽0.05-0.08份和面粉75-85份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。
2.根据权利要求1所述的一种全骨高钙面条,其特征在于:所述的全骨液化产物的制备方法如下:将新鲜动物骨头除去杂质,切块,蒸汽压力为2.5-3.5Mpa的条件下维持150-250s,然后瞬间弹射蒸汽爆破,得到全骨液化产物。
3.根据权利要求1所述的一种全骨高钙面条,其特征在于:所述瞬间弹射蒸汽爆破时间为0.08-0.09s。
4.根据权利要求1所述的一种全骨高钙面条,其特征在于:所述的全骨高钙面条还包括0.01-0.03份去腥增香剂。
5.根据权利要求4所述的一种全骨高钙面条,其特征在于:所述的去腥增香剂按照重量份计包括柚子皮提取物3-5份、柠檬皮提取物2-3份和紫苏提取物3-4份。
6.根据权利要求5所述的一种全骨高钙面条,其特征在于:所述的柚子皮提取物、柠檬皮提取物和紫苏提取物分别选取柚子皮、柠檬皮和紫苏粉碎,然后加入,按照1g/3ml的比例加入,40-50℃,提取6-8h,真空低温干燥,既得提取物。
7.一种如权利要求1-6任一项所述的全骨高钙面条的制备方法,其特征在于:包括以下步骤:
(1)取面粉总重3%的水,然后加入柠檬酸钙、食盐、花生蛋白肽和小麦低聚肽搅拌均匀,然后与全骨液化产物混合均匀,60-80℃反应2-3h;
(2)将步骤(1)混合均匀的产物与面粉混合均匀,加水和面;
(3)和好的面团放入进行熟化,待用;
(4)将熟化后的面团进行压延、切条、烘干、切断、称量、包装得成品。
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