CN111084332B - 一种哈红肠风味的脂肪模拟物及制备方法 - Google Patents
一种哈红肠风味的脂肪模拟物及制备方法 Download PDFInfo
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Abstract
本发明属于食品技术领域,具体涉及一种哈红肠风味的脂肪模拟物及制备方法。本发明以魔芋胶、结冷胶、麦芽糊精、大豆分离蛋白、木薯淀粉、小苏打制成脂肪模拟物,脂肪模拟物为乳白色带有猪肉香气的可切丁的弹性胶状物。脂肪模拟物用于替代哈红肠中的脂肪颗粒,最佳的脂肪模拟物替代比为40‑75%;同时辅以猪骨香精进行风味补偿,使得脂肪模拟物的质构和风味均能达到真实脂肪的应用效果。本发明克服了哈红肠的脂肪含量高、脂肪酸含量高、易于氧化产生哈败味等问题。
Description
技术领域
本发明属于食品技术领域,具体涉及一种哈红肠脂肪模拟物的研制。
背景技术
哈尔滨红肠又称里道斯红肠,是我国东北地区的传统肉制品,也是哈尔滨特产的标志,因此凭借着蒜香袭人、烟熏味适当、肥而不腻和冷食热食皆相宜的特点深受广大消费者喜爱。但是哈红肠在生产加工过程当中,脂肪颗粒是哈红肠一重要特征,不但能够赋予红肠独特的脂香味和润滑的口感,也是人们生长发育的重要供能物质。但是近年来多脂的饮食方式给消费者的健康带来诸多危害,低脂和无脂食品已成为如今食品发展的新趋势。
目前,大多数脂肪模拟物均是以乳化液的半固体形式添加,适用于对持水性和乳化性有较高要求的产品中,但是将脂肪模拟物制成固体颗粒,在能够改善水相的结构特征的基础上,形成稳定的三维网状结构的凝胶并将大量的水截留,同时能够达到脂肪特有的脂香味,使得脂肪模拟物在质构和口感均像脂肪的研究较少。
发明内容
为了克服现有技术中哈红肠脂肪含量高,哈红肠贮藏过程中脂肪易氧化以及脂肪模拟物不成型和风味不足等问题,本发明提供一种哈红肠风味的脂肪模拟物。
一种哈红肠风味的脂肪模拟物由下列重量的物质制成:1-6份魔芋胶、1-6份结冷胶、2-8份麦芽糊精、0.5-5份大豆分离蛋白、1-7份木薯变性淀粉、0.05-0.4份猪骨香精和100份水;
所述脂肪模拟物为乳白色带有猪肉香气的可切丁的弹性胶状物;
使用时,所述脂肪模拟物的替代量为制作哈红肠的脂肪总量的40-75%。
一种哈红肠风味的脂肪模拟物的制备操作步骤如下:
(1)制备混合物
将水100kg、魔芋胶3.5kg、结冷胶2.5kg、麦芽糊精4kg、大豆分离蛋白1kg、木薯变性淀粉3kg、猪骨香精0.1 kg、小苏打(NaHCO3)0.1 kg和猪肉粉末香精0.05kg混匀至溶解充分,得到混合料;
(2)制备脂肪模拟物
将混合料于90 ℃水浴条件下,预煮60 min达到糊化的目的;于0~4 ℃条件下冷却24 h;继续在90 ℃水浴条件下,复煮30 min,保证凝胶丁不溶化;用冷水冷却30 min,得到乳白色带有猪肉香气的弹性胶状物,即脂肪模拟物。
与现有技术相比,本发明的有益技术效果体现在以下方面:
1.本发明属于碳水化合物基质和蛋白基质相结合的脂肪模拟物,本发明以魔芋胶、结冷胶、麦芽糊精、大豆分离蛋白、木薯淀粉、小苏打制成脂肪模拟物替代哈红肠中的脂肪颗粒,选取最佳比例并应用于哈红肠,同时辅以猪骨香精进行风味补偿,使得脂肪模拟物的质构和风味均能达到真实脂肪的应用效果。其中魔芋胶和结冷胶属亲水胶体,可通过网络结构形成作用,增加产品的含水量,并与水作用形成凝胶产生与脂肪类似的口感和质构。
麦芽糊精水溶性好、黏度适中,有显著的增稠效果。
玉米变性淀粉具有较好的抗老化性,黏性和增稠性,脂肪模拟无糊化后冷藏,形成一种具有优良质构和弹性的凝胶状的复合脂肪模拟物,可有效保持脂肪模拟物中的水分,可使哈红肠具有良好的质构和口感,使脂肪模拟物的感官和品质稳定性均能满足需求。
大豆分离蛋白是植物蛋白,不含胆固醇,饱和脂肪酸含量低,而且价格低廉。蛋白质基质的脂肪模拟物通过微粒化作用形成细小的微粒,在口腔中不会产生颗粒感,口感顺滑,可有效模拟出天然脂肪的口感和质地。
2.本发明的制作方法的优势体现在如下:
将猪肉采用大孔板绞制并单独腌制,可保证腌制后的肉具有较强的弹性,保持完好的肉颗粒,可有效提高哈红肠切面的肉粒感。
将牛肉进行斩拌并乳化,可使哈红肠肉馅更佳细腻,灌装后产品无气孔,保水性更佳,在煮制烟熏后产品表面更容易起细小褶皱。
腌制辅料在搅拌时加入,搅拌时间短,可有效混匀辅料即可,不破坏揉的自然结构,不提取盐溶性蛋白。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实施方式,对本发明进一步详细说明。
以下实施例所用原材料的均购于市场。
实施例1
一种哈红肠风味的脂肪模拟物由下列重量的物质制成:
水100Kg、魔芋胶4Kg、结冷胶3 Kg、麦芽糊精3.5 Kg、大豆分离蛋白1 Kg、木薯变性淀粉3 Kg、猪骨香精0.15 Kg和小苏打(NaHCO3)0.1kg。
一种脂肪模拟物的制备操作步骤如下:
(1)制备混合物
按配方将魔芋胶、结冷胶、麦芽糊精、大豆分离蛋白、木薯变性淀粉、猪骨香精、水和小苏打混合均匀至溶解充分,得到混合料;
(2)制备脂肪模拟物
将混合料于90 ℃水浴条件下,预煮60 min达到糊化的目的;于0~4 ℃条件下冰箱中冷却24 h;继续在90 ℃水浴条件下,复煮30 min,保证凝胶丁不溶化;用冷水冷却30min,制得脂肪模拟物;脂肪模拟物的物理特征为乳白色带有猪肉香气的可切丁的弹性胶状物。
一种哈红肠的制备操作步骤如下:
(1)绞肉
将解冻好的猪肉、牛肉于绞肉机绞制,得到原料肉。
(2)配制辅料
按原料肉重称取变性淀粉、白砂糖、味精、亚硝酸盐、盐、脂肪模拟物,脂肪模拟物的替代量为制作哈红肠的脂肪添加总量的40%。
(3)红肠制作
按现有工艺制作哈红肠,即将绞制的原料肉与配料混合;滚揉4 h,当滚揉2 h时加入玉米变性淀粉;静腌10 h;按配方加入脂肪丁模拟物,拌匀、灌肠、烟熏、冷却、包装;81℃,30 min杀菌,得到哈红肠。
实施例2
一种哈红肠风味的脂肪模拟物由下列重量的物质制成:
水100 Kg、魔芋胶5 Kg、结冷胶3.5 Kg、麦芽糊精2 Kg、木薯变性淀粉4 Kg、猪骨香精0.2 Kg和小苏打(NaHCO3)0.15kg。
一种脂肪模拟物的制备操作步骤如下:
按配方将魔芋胶、结冷胶、麦芽糊精、大豆分离蛋白、木薯变性淀粉、猪骨香精、水和小苏打混合均匀至溶解充分,得到混合料;
(2)制备脂肪模拟物
将混合料于90 ℃水浴条件下,预煮60 min达到糊化的目的;于0~4 ℃条件下冰箱中冷却24 h;继续在90 ℃水浴条件下,复煮30 min,保证凝胶丁不溶化;用冷水冷却30min,制得脂肪模拟物;脂肪模拟物的物理特征乳白色带有猪肉香气的可切丁的弹性胶状物。
一种哈红肠的制备操作步骤如下:
(1)绞肉
将解冻好的猪肉、牛肉于绞肉机绞制,得到原料肉。
(2)配制辅料
按原料肉重称取变性淀粉、白砂糖、味精、亚硝酸盐、盐、脂肪模拟物,脂肪模拟物的替代量为制作哈红肠的脂肪添加总量的60%。
(3)红肠制作
按现有工艺制作哈红肠,即将绞制的原料肉与配料混合;滚揉4 h,当滚揉2 h时加入玉米变性淀粉;静腌10 h;按配方加入脂肪丁模拟物,拌匀、灌肠、烟熏、冷却、包装;81℃,30 min杀菌,得到哈红肠。
以上所述,仅为本发明进一步的实施例,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明所公开的范围内,根据本发明的技术方案及其构思加以等同替换或改变,都属于本发明的保护范围。
对比表1不同添加量模拟脂肪丁红肠质构可得,添加模拟脂肪丁后与不添加(添加比例0%)相比,弹性和粘结性无显著性差异,替代比例为75%的模拟脂肪物的硬度和咀嚼性与纯脂肪最为接近。
由表2可知随着模拟脂肪丁添加比例增加,红肠水分呈上升趋势,脂肪呈下降趋势,并且在脂肪丁添加比例为75%时感官评分最接近脂肪丁替代比例为0%的红肠,最终确定脂肪丁替代比例为75%。
Claims (1)
1.一种哈红肠风味的脂肪模拟物的制备方法,其特征在于操作步骤如下:
(1)制备混合物
将水100kg、魔芋胶3.5kg、结冷胶2.5kg、麦芽糊精4kg、大豆分离蛋白1kg、木薯变性淀粉3kg、猪骨香精0.1 kg、小苏打(NaHCO3)0.1 kg和猪肉粉末香精0.05kg混匀至溶解充分,得到混合料;
(2)制备脂肪模拟物
将混合料于90 ℃水浴条件下,预煮60 min达到糊化的目的;于0~4 ℃条件下冷却24h;继续在90 ℃水浴条件下,复煮30 min,保证凝胶丁不溶化;用冷水冷却30 min,得到带有猪肉香气的乳白色的弹性胶状物,即脂肪模拟物。
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