CN111213888A - 一种多彩蛋白素肠及其加工工艺 - Google Patents
一种多彩蛋白素肠及其加工工艺 Download PDFInfo
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- CN111213888A CN111213888A CN202010083955.3A CN202010083955A CN111213888A CN 111213888 A CN111213888 A CN 111213888A CN 202010083955 A CN202010083955 A CN 202010083955A CN 111213888 A CN111213888 A CN 111213888A
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Abstract
本发明公开了一种多彩蛋白素肠及其加工工艺,该蛋白素肠是以大豆蛋白、鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆等为原料,植物油、食用盐、白砂糖、味精、酿造酱油、香油、香辛料、增稠剂、木薯变性淀粉、冰水等为辅料制成。肠体外观新颖、美观,呈现了诱人的多彩色泽,制品更具诱人食欲,刺激消费。本发明通过烘烤、烟熏,赋予产品烟熏色泽和浓郁诱人香气,同时增加产品表面的酥脆性,提高产品的竞争力。原料的丰富组合,大大提高了蛋白素肠的食用价值及营养价值,提高了产品的档次,迎合不同消费者对新颖食品的需求。
Description
技术领域
本发明涉及一种蛋白素肠,具体涉及一种多彩蛋白素肠及其加工工艺。属于食品加工技术领域。
背景技术
随着消费需求多元化及消费升级,消费者越来越倾向于食用便捷、营养、美味、健康的食品,植物蛋白中含有多种人体必需的氨基酸,是人们的优选食品之一。
.市面上传统的蛋白素肠,往往存在以下问题:
1、原料相对单一:基本都是以大豆蛋白为原料。
2、外观色泽普遍灰暗,卖相不好,食欲感差。
3、原料特征味道明显:大豆蛋白有着较为明显的豆腥味,即便通过较为浓厚的调味,也不能去除或遮盖豆腥味,呈现的风味往往是香味与豆腥味共存。
4、口感普遍偏干、硬、散:因大豆蛋白固有的呈胶、保水、保油、热加工等特性,使得制品相对干、硬、散,且放置时间越久,呈现得越明显。
发明内容
本发明的目的是为克服上述现有技术的不足,提供一种多彩蛋白素肠及其加工工艺。
为实现上述目的,本发明采用下述技术方案:
一种多彩蛋白素肠,以重量份计,是利用以下原料制成的:大豆蛋白14~16份,鲜胡萝卜丁3~5份,甜玉米颗粒3~5份,黑木耳1~2份,红豆3~5份,青豆3~5份,植物油9~12份,食用盐1~1.5份,白砂糖2~2.5份,味精0.3~0.5份,酱油1.5~2份,香油0.1~0.2份,香辛料0.2~0.3份,增稠剂0.4~0.6份,谷氨酰胺转氨酶0.02~0.025份,木薯变性淀粉5~7份,冰水补充至100份。
优选的,各原料的准备方法如下:所述大豆蛋白选用粘度低、腥味弱、热凝胶强度大的优质凝胶型大豆分离蛋白;所述鲜胡萝卜丁是将新鲜胡萝卜清洗干净后,去除杂质、斑点和疤痕,切成0.5cm×0.5cm×0.5cm的颗粒状;所述甜玉米颗粒是采用新鲜甜玉米颗粒或者将速冻甜玉米解冻后使用,挑拣出变色、干瘪的异常玉米粒;所述黑木耳是将一级无根黑木耳充分复水后,清洗干净,再用斩拌机斩拌成0.5cm×0.5cm的片状;所述红豆、青豆是新鲜红豆、青豆或者将速冻红豆、青豆解冻后使用,挑拣出变色、干瘪的异常粒;所述植物油为一级大豆油,所述酱油为酿造酱油。
优选的,所述大豆蛋白的制备方法如下:
(A)碱溶:先将低温脱脂豆粕加入8~10倍重量的水中,然后滴加质量浓度30%氢氧化钠溶液使得体系pH=7.2~8,50~60℃超声波振荡30~40分钟,离心得第一上清液和第一沉淀,弃后者;
(B)一次酸沉:向第一上清液中滴加质量浓度36%浓盐酸使得体系pH=5~6,析出沉淀,静置2~3分钟,离心,得第二上清液和第二沉淀;
(C)二次酸沉:向第二上清液中继续滴加质量浓度36%浓盐酸使得体系pH=3~4,析出沉淀,静置2~3分钟,离心,得第三上清液和第三沉淀;
(D)中和:合并第二沉淀和第三沉淀,然后将它们加入5~8倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,400~500W微波辐照30~40s,利用质量浓度30%氢氧化钠溶液调节pH=6.9~7.1,300~400W微波辐照1~2分钟,后处理,即得所述的大豆蛋白。
进一步优选的,步骤(A)中,所述低温脱脂豆粕的蛋白质干基含量≥55%,NSI>70%。
进一步优选的,步骤(D)中,谷胱甘肽、牛磺酸的用量分别为低温脱脂豆粕重量的0.02~0.04倍、0.01~0.02倍。
优选的,步骤(D)中,胶体磨研磨的工艺条件为:胶体磨的两个磨盘之间间隙为0.02~0.03mm,转速10000~12000r/min。
进一步优选的,步骤(D)中,后处理的具体方法是:130~140℃杀菌10~20s,闪蒸降温,180~190℃喷雾干燥。
优选的,所述香辛料是通过以下重量份的组分混合制成的:姜粉1份,孜然粉0.2~0.3份,花椒粉0.2~0.3份,白胡椒粉0.08~0.1份,辣椒粉0.08~0.1份,肉蔻粉0.1~0.2份,八角粉0.1~0.2份,小茴粉0.08~0.1份,丁香粉0.08~0.1份,草果粉0.08~0.1份,桂皮粉0.2~0.3份。
优选的,所述增稠剂是通过以下重量份的组分混合制成的:海藻酸钠1份,魔芋胶0.6~0.8份,黄原胶0.2~0.3份,卡拉胶0.1~0.2份,结冷胶0.1~0.2份,碳酸钠0.05~0.08份。
优选的,所述木薯变性淀粉的制备方法如下:
(a)先将木薯淀粉与纯净水混合调配成淀粉浆,控制其波美度10~15Be,60Coγ-射线辐照,辐照剂量6~9kGy,辐照时间为50~60分钟;
(b)然后向步骤(a)处理后的淀粉浆中加入淀粉重量0.04~0.06倍的三偏磷酸钠,搅拌混匀;
(c)最后利用双辊筒干燥器进行糊化变性处理,粉碎;
进一步优选的,步骤(c)中,糊化变性处理的工艺条件为:温度120~130℃,压力0.2~0.3MPa,转速200~300转/分钟,处理时间3~5分钟。
进一步优选的,步骤(c)中,在双辊筒干燥器中形成薄片,控制其厚度为2~3mm。
进一步优选的,步骤(c)中,粉碎至20~25μm。
上述一种多彩蛋白素肠的加工工艺,具体步骤如下:
(1)先将大豆蛋白与冰水混合斩拌2分钟,然后加入食用盐、白砂糖、味精、酱油、香油、香辛料、增稠剂,接着斩拌2分钟,再加入木薯变性淀粉,斩拌1.5分钟;
(2)均匀加入鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆,反向斩拌并抽真空,处理5分钟,出料,以肠衣灌装;
(3)烘烤,脱去肠衣,包装,即得所述的一种多彩蛋白素肠。
优选的,步骤(1)中,斩拌刀速为4000转/分钟。
优选的,步骤(2)中,反向斩拌刀速为300转/分钟,抽真空至真空度85%以上,出料温度控制在5~8℃,使用纤维素肠衣进行灌装,灌装松紧适度,灌装后的半成品即时挂杆,肠体在车、架、杆之间分布均匀,进一步优选为25#纤维素肠衣。
优选的,步骤(3)中,采用自动烟熏炉实现烘烤,具体工艺条件如下:
(3-1)第一次干燥:65℃,15分钟;
(3-2)蒸煮:85℃,30分钟;
(3-3)排汽:3分钟;
(3-4)第二次干燥:75℃,10分钟;
(3-5)烟熏:70~90℃熏制2分钟。
进一步优选的,步骤(3-5)中,烟熏所使用的熏材包括质量比1:0.1~0.2的木粒和糖,所述木粒进一步优选为核桃木、栗木或榆木制成的颗粒。
优选的,步骤(3)中,烘烤完成后,用自来水冲淋5分钟,然后使用专用脱皮机将肠体表面的肠衣脱掉,肠衣脱去后即时包装,杀菌,烘干,即得所述的一种多彩蛋白素肠。
进一步优选的,脱掉肠衣时要求操作动作适度,避免划破肠体。
进一步优选的,杀菌的工艺条件为:100℃和0.14~0.16MPa条件下杀菌处理20分钟;杀菌结束后利用10℃以下的冷水淋洗冷却,直至肠体中心温度为12~20℃,最后利用连续式烘干机烘干即可。
本发明的有益效果:
本发明以大豆蛋白、鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆等为原料,植物油、食用盐、白砂糖、味精、酿造酱油、香油、香辛料、增稠剂、木薯变性淀粉、冰水等为辅料,制成一种多彩蛋白素肠。具体优势如下:
(1)肠体外观新颖、美观,呈现了诱人的多彩色泽,表现为胡萝卜的“橙色”,玉米的“黄色”,黑木耳的“黑色”,红豆的“红色”,以及青豆的“绿色”,制品更具诱人食欲,刺激消费。
(2)多种原料的相互叠加,加上香辛料的作用,修饰及掩盖了大豆蛋白特有的豆腥味,使制品营养美味。本发明的香辛料是通过特定配比的姜粉、孜然粉、花椒粉、白胡椒粉、辣椒粉、肉蔻粉、八角粉、小茴粉、丁香粉、草果粉、桂皮粉复配而得,能够极好地掩盖大豆蛋白特有的豆腥味。
(3)通过多种原料的优化组合,辅以增稠剂,产品口感更加嫩弹,解决了传统素肠干、硬、散的惯有问题。本发明的增稠剂是通过特定配比的海藻酸钠、魔芋胶、黄原胶、卡拉胶、结冷胶、碳酸钠等复配制成,大大改善了产品的食用口感。
(4)不同于市面上的卤煮素肠,本发明通过烘烤、烟熏,赋予产品烟熏色泽和浓郁诱人香气,同时增加产品表面的酥脆性,提高产品的竞争力。
(5)原料的丰富组合,大大提高了蛋白素肠的食用价值及营养价值,提高了产品的档次,迎合不同消费者对新颖食品的需求。
(6)本发明的主要原料之一大豆蛋白是通过碱溶、一次酸沉、二次酸沉和中和步骤制备得到,其中,碱溶步骤超声波处理,促进蛋白质肽键断裂并溶解,除去部分腥味物质,一次酸沉和二次酸沉的pH梯度设置有利于蛋白成分析出,最后合并两次所得沉淀物并分散于水中,加入谷胱甘肽、牛磺酸,谷胱甘肽、牛磺酸都能与蛋白成分形成氢键作用,减弱蛋白成分与腥味物质的结合力,在胶体磨研磨过程中,有效剥离这部分腥味物质,结合后续的两次微波辐照破坏腥味物质,消除大豆腥味。而且,氢键作用的存在增强了蛋白稳定性,有效延长产品保质期。
微波辐照要分成两次进行,一方面避免连续微波处理破坏蛋白成分,造成蛋白损失,另一方面中和前后分别微波处理,有利于腥味物质的彻底去除(不同pH条件下,腥味物质的游离状态不同)
(7)本发明的辅料之一木薯变性淀粉是先将木薯淀粉调配成淀粉浆后60Coγ-射线辐照,然后加入三偏磷酸钠,最后利用双辊筒干燥器进行糊化变性处理。淀粉浆接受60Coγ-射线辐照,水会产生大量的氢离子、氢氧根等活性粒子,木薯淀粉大分子中的碳碳键、碳氢键等断裂,降低淀粉粘度,水产生的活性粒子与淀粉降解产物相互作用,结合后续加入三偏磷酸钠,发生交联反应,糊化变性处理过程中会产生大量孔隙,使得产品口感更佳。与增稠剂共同作用,在蛋白表面成膜,对蛋白具有更好的保护作用,有效延长产品保质期。
具体实施方式
下面结合实施例对本发明进行进一步的阐述,应该说明的是,下述说明仅是为了解释本发明,并不对其内容进行限定。
实施例1:
一种多彩蛋白素肠,以重量份计,是利用以下原料制成的:大豆蛋白14份,鲜胡萝卜丁5份,甜玉米颗粒3份,黑木耳2份,红豆3份,青豆5份,植物油9份,食用盐1.5份,白砂糖2份,味精0.5份,酱油1.5份,香油0.2份,香辛料0.2份,增稠剂0.6份,谷氨酰胺转氨酶0.02份,木薯变性淀粉7份,冰水补充至100份。
各原料的准备方法如下:所述大豆蛋白选用粘度低、腥味弱、热凝胶强度大的优质凝胶型大豆分离蛋白;所述鲜胡萝卜丁是将新鲜胡萝卜清洗干净后,去除杂质、斑点和疤痕,切成0.5cm×0.5cm×0.5cm的颗粒状;所述甜玉米颗粒是采用新鲜甜玉米颗粒或者将速冻甜玉米解冻后使用,挑拣出变色、干瘪的异常玉米粒;所述黑木耳是将一级无根黑木耳充分复水后,清洗干净,再用斩拌机斩拌成0.5cm×0.5cm的片状;所述红豆、青豆是新鲜红豆、青豆或者将速冻红豆、青豆解冻后使用,挑拣出变色、干瘪的异常粒;所述植物油为一级大豆油,所述酱油为酿造酱油。
所述大豆蛋白的制备方法如下:
(A)碱溶:先将低温脱脂豆粕加入8倍重量的水中,然后滴加质量浓度30%氢氧化钠溶液使得体系pH=8,50℃超声波振荡40分钟,离心得第一上清液和第一沉淀,弃后者;
(B)一次酸沉:向第一上清液中滴加质量浓度36%浓盐酸使得体系pH=5,析出沉淀,静置3分钟,离心,得第二上清液和第二沉淀;
(C)二次酸沉:向第二上清液中继续滴加质量浓度36%浓盐酸使得体系pH=3,析出沉淀,静置3分钟,离心,得第三上清液和第三沉淀;
(D)中和:合并第二沉淀和第三沉淀,然后将它们加入5倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,500W微波辐照30s,利用质量浓度30%氢氧化钠溶液调节pH=7.1,300W微波辐照2分钟,后处理,即得所述的大豆蛋白。
步骤(A)中,所述低温脱脂豆粕的蛋白质干基含量≥55%,NSI>70%。
步骤(D)中,谷胱甘肽、牛磺酸的用量分别为低温脱脂豆粕重量的0.02倍、0.02倍。胶体磨研磨的工艺条件为:胶体磨的两个磨盘之间间隙为0.02mm,转速12000r/min。后处理的具体方法是:130℃杀菌20s,闪蒸降温,180℃喷雾干燥。
所述香辛料是通过以下重量份的组分混合制成的:姜粉1份,孜然粉0.3份,花椒粉0.2份,白胡椒粉0.1份,辣椒粉0.08份,肉蔻粉0.2份,八角粉0.1份,小茴粉0.1份,丁香粉0.08份,草果粉0.1份,桂皮粉0.2份。
所述增稠剂是通过以下重量份的组分混合制成的:海藻酸钠1份,魔芋胶0.8份,黄原胶0.2份,卡拉胶0.2份,结冷胶0.1份,碳酸钠0.08份。
所述木薯变性淀粉的制备方法如下:
(a)先将木薯淀粉与纯净水混合调配成淀粉浆,控制其波美度10Be,60Coγ-射线辐照,辐照剂量9kGy,辐照时间为50分钟;
(b)然后向步骤(a)处理后的淀粉浆中加入淀粉重量0.06倍的三偏磷酸钠,搅拌混匀;
(c)最后利用双辊筒干燥器进行糊化变性处理,粉碎;
步骤(c)中,糊化变性处理的工艺条件为:温度120℃,压力0.3MPa,转速200转/分钟,处理时间5分钟。在双辊筒干燥器中形成薄片,控制其厚度为2mm。粉碎至25μm。
上述一种多彩蛋白素肠的加工工艺,具体步骤如下:
(1)先将大豆蛋白与冰水混合斩拌2分钟,然后加入食用盐、白砂糖、味精、酱油、香油、香辛料、增稠剂,接着斩拌2分钟,再加入木薯变性淀粉,斩拌1.5分钟;
(2)均匀加入鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆,反向斩拌并抽真空,处理5分钟,出料,以肠衣灌装;
(3)烘烤,脱去肠衣,包装,即得所述的一种多彩蛋白素肠。
步骤(1)中,斩拌刀速为4000转/分钟。
步骤(2)中,反向斩拌刀速为300转/分钟,抽真空至真空度85%以上,出料温度控制在5℃,使用纤维素肠衣进行灌装,灌装松紧适度,灌装后的半成品即时挂杆,肠体在车、架、杆之间分布均匀,进一步优选为25#纤维素肠衣。
步骤(3)中,采用自动烟熏炉实现烘烤,具体工艺条件如下:
(3-1)第一次干燥:65℃,15分钟;
(3-2)蒸煮:85℃,30分钟;
(3-3)排汽:3分钟;
(3-4)第二次干燥:75℃,10分钟;
(3-5)烟熏:90℃熏制2分钟。
步骤(3-5)中,烟熏所使用的熏材包括质量比1:0.1的木粒和糖,所述木粒进一步优选为核桃木、栗木或榆木制成的颗粒。
步骤(3)中,烘烤完成后,用自来水冲淋5分钟,然后使用专用脱皮机将肠体表面的肠衣脱掉,肠衣脱去后即时包装,杀菌,烘干,即得所述的一种多彩蛋白素肠。脱掉肠衣时要求操作动作适度,避免划破肠体。杀菌的工艺条件为:100℃和0.16MPa条件下杀菌处理20分钟;杀菌结束后利用10℃以下的冷水淋洗冷却,直至肠体中心温度为12℃,最后利用连续式烘干机烘干即可。
实施例2:
一种多彩蛋白素肠,以重量份计,是利用以下原料制成的:大豆蛋白16份,鲜胡萝卜丁3份,甜玉米颗粒5份,黑木耳1份,红豆5份,青豆3份,植物油12份,食用盐1份,白砂糖2.5份,味精0.3份,酱油2份,香油0.1份,香辛料0.3份,增稠剂0.4份,谷氨酰胺转氨酶0.025份,木薯变性淀粉5份,冰水补充至100份。
各原料的准备方法如下:所述大豆蛋白选用粘度低、腥味弱、热凝胶强度大的优质凝胶型大豆分离蛋白;所述鲜胡萝卜丁是将新鲜胡萝卜清洗干净后,去除杂质、斑点和疤痕,切成0.5cm×0.5cm×0.5cm的颗粒状;所述甜玉米颗粒是采用新鲜甜玉米颗粒或者将速冻甜玉米解冻后使用,挑拣出变色、干瘪的异常玉米粒;所述黑木耳是将一级无根黑木耳充分复水后,清洗干净,再用斩拌机斩拌成0.5cm×0.5cm的片状;所述红豆、青豆是新鲜红豆、青豆或者将速冻红豆、青豆解冻后使用,挑拣出变色、干瘪的异常粒;所述植物油为一级大豆油,所述酱油为酿造酱油。
所述大豆蛋白的制备方法如下:
(A)碱溶:先将低温脱脂豆粕加入10倍重量的水中,然后滴加质量浓度30%氢氧化钠溶液使得体系pH=7.2,60℃超声波振荡30分钟,离心得第一上清液和第一沉淀,弃后者;
(B)一次酸沉:向第一上清液中滴加质量浓度36%浓盐酸使得体系pH=6,析出沉淀,静置2分钟,离心,得第二上清液和第二沉淀;
(C)二次酸沉:向第二上清液中继续滴加质量浓度36%浓盐酸使得体系pH=4,析出沉淀,静置2分钟,离心,得第三上清液和第三沉淀;
(D)中和:合并第二沉淀和第三沉淀,然后将它们加入8倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,400W微波辐照40s,利用质量浓度30%氢氧化钠溶液调节pH=6.9,400W微波辐照1分钟,后处理,即得所述的大豆蛋白。
步骤(A)中,所述低温脱脂豆粕的蛋白质干基含量≥55%,NSI>70%。
步骤(D)中,谷胱甘肽、牛磺酸的用量分别为低温脱脂豆粕重量的0.04倍、0.01倍。胶体磨研磨的工艺条件为:胶体磨的两个磨盘之间间隙为0.03mm,转速10000r/min。后处理的具体方法是:140℃杀菌10s,闪蒸降温,190℃喷雾干燥。
所述香辛料是通过以下重量份的组分混合制成的:姜粉1份,孜然粉0.2份,花椒粉0.3份,白胡椒粉0.08份,辣椒粉0.1份,肉蔻粉0.1份,八角粉0.2份,小茴粉0.08份,丁香粉0.1份,草果粉0.08份,桂皮粉0.3份。
所述增稠剂是通过以下重量份的组分混合制成的:海藻酸钠1份,魔芋胶0.6份,黄原胶0.3份,卡拉胶0.1份,结冷胶0.2份,碳酸钠0.05份。
所述木薯变性淀粉的制备方法如下:
(a)先将木薯淀粉与纯净水混合调配成淀粉浆,控制其波美度15Be,60Coγ-射线辐照,辐照剂量6kGy,辐照时间为60分钟;
(b)然后向步骤(a)处理后的淀粉浆中加入淀粉重量0.04倍的三偏磷酸钠,搅拌混匀;
(c)最后利用双辊筒干燥器进行糊化变性处理,粉碎;
步骤(c)中,糊化变性处理的工艺条件为:温度130℃,压力0.2MPa,转速300转/分钟,处理时间3分钟。在双辊筒干燥器中形成薄片,控制其厚度为3mm。粉碎至20μm。
上述一种多彩蛋白素肠的加工工艺,具体步骤如下:
(1)先将大豆蛋白与冰水混合斩拌2分钟,然后加入食用盐、白砂糖、味精、酱油、香油、香辛料、增稠剂,接着斩拌2分钟,再加入木薯变性淀粉,斩拌1.5分钟;
(2)均匀加入鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆,反向斩拌并抽真空,处理5分钟,出料,以肠衣灌装;
(3)烘烤,脱去肠衣,包装,即得所述的一种多彩蛋白素肠。
步骤(1)中,斩拌刀速为4000转/分钟。
步骤(2)中,反向斩拌刀速为300转/分钟,抽真空至真空度85%以上,出料温度控制在8℃,使用纤维素肠衣进行灌装,灌装松紧适度,灌装后的半成品即时挂杆,肠体在车、架、杆之间分布均匀,进一步优选为25#纤维素肠衣。
步骤(3)中,采用自动烟熏炉实现烘烤,具体工艺条件如下:
(3-1)第一次干燥:65℃,15分钟;
(3-2)蒸煮:85℃,30分钟;
(3-3)排汽:3分钟;
(3-4)第二次干燥:75℃,10分钟;
(3-5)烟熏:70℃熏制2分钟。
步骤(3-5)中,烟熏所使用的熏材包括质量比1:0.2的木粒和糖,所述木粒进一步优选为核桃木、栗木或榆木制成的颗粒。
步骤(3)中,烘烤完成后,用自来水冲淋5分钟,然后使用专用脱皮机将肠体表面的肠衣脱掉,肠衣脱去后即时包装,杀菌,烘干,即得所述的一种多彩蛋白素肠。脱掉肠衣时要求操作动作适度,避免划破肠体。杀菌的工艺条件为:100℃和0.14MPa条件下杀菌处理20分钟;杀菌结束后利用10℃以下的冷水淋洗冷却,直至肠体中心温度为20℃,最后利用连续式烘干机烘干即可。
实施例3:
一种多彩蛋白素肠,以重量份计,是利用以下原料制成的:大豆蛋白15份,鲜胡萝卜丁4份,甜玉米颗粒4份,黑木耳1.5份,红豆4份,青豆4份,植物油10份,食用盐1.2份,白砂糖2.2份,味精0.4份,酱油1.8份,香油0.15份,香辛料0.25份,增稠剂0.5份,谷氨酰胺转氨酶0.022份,木薯变性淀粉6份,冰水补充至100份。
各原料的准备方法如下:所述大豆蛋白选用粘度低、腥味弱、热凝胶强度大的优质凝胶型大豆分离蛋白;所述鲜胡萝卜丁是将新鲜胡萝卜清洗干净后,去除杂质、斑点和疤痕,切成0.5cm×0.5cm×0.5cm的颗粒状;所述甜玉米颗粒是采用新鲜甜玉米颗粒或者将速冻甜玉米解冻后使用,挑拣出变色、干瘪的异常玉米粒;所述黑木耳是将一级无根黑木耳充分复水后,清洗干净,再用斩拌机斩拌成0.5cm×0.5cm的片状;所述红豆、青豆是新鲜红豆、青豆或者将速冻红豆、青豆解冻后使用,挑拣出变色、干瘪的异常粒;所述植物油为一级大豆油,所述酱油为酿造酱油。
所述大豆蛋白的制备方法如下:
(A)碱溶:先将低温脱脂豆粕加入9倍重量的水中,然后滴加质量浓度30%氢氧化钠溶液使得体系pH=7.5,55℃超声波振荡35分钟,离心得第一上清液和第一沉淀,弃后者;
(B)一次酸沉:向第一上清液中滴加质量浓度36%浓盐酸使得体系pH=5.5,析出沉淀,静置2.5分钟,离心,得第二上清液和第二沉淀;
(C)二次酸沉:向第二上清液中继续滴加质量浓度36%浓盐酸使得体系pH=3.5,析出沉淀,静置2.5分钟,离心,得第三上清液和第三沉淀;
(D)中和:合并第二沉淀和第三沉淀,然后将它们加入6倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,450W微波辐照35s,利用质量浓度30%氢氧化钠溶液调节pH=7,350W微波辐照1.5分钟,后处理,即得所述的大豆蛋白。
步骤(A)中,所述低温脱脂豆粕的蛋白质干基含量≥55%,NSI>70%。
步骤(D)中,谷胱甘肽、牛磺酸的用量分别为低温脱脂豆粕重量的0.03倍、0.015倍。胶体磨研磨的工艺条件为:胶体磨的两个磨盘之间间隙为0.02mm,转速11000r/min。后处理的具体方法是:135℃杀菌15s,闪蒸降温,185℃喷雾干燥。
所述香辛料是通过以下重量份的组分混合制成的:姜粉1份,孜然粉0.25份,花椒粉0.25份,白胡椒粉0.09份,辣椒粉0.09份,肉蔻粉0.15份,八角粉0.15份,小茴粉0.09份,丁香粉0.09份,草果粉0.09份,桂皮粉0.25份。
所述增稠剂是通过以下重量份的组分混合制成的:海藻酸钠1份,魔芋胶0.7份,黄原胶0.25份,卡拉胶0.15份,结冷胶0.15份,碳酸钠0.07份。
所述木薯变性淀粉的制备方法如下:
(a)先将木薯淀粉与纯净水混合调配成淀粉浆,控制其波美度12Be,60Coγ-射线辐照,辐照剂量8kGy,辐照时间为55分钟;
(b)然后向步骤(a)处理后的淀粉浆中加入淀粉重量0.05倍的三偏磷酸钠,搅拌混匀;
(c)最后利用双辊筒干燥器进行糊化变性处理,粉碎;
步骤(c)中,糊化变性处理的工艺条件为:温度125℃,压力0.25MPa,转速250转/分钟,处理时间4分钟。在双辊筒干燥器中形成薄片,控制其厚度为2mm。粉碎至22μm。
上述一种多彩蛋白素肠的加工工艺,具体步骤如下:
(1)先将大豆蛋白与冰水混合斩拌2分钟,然后加入食用盐、白砂糖、味精、酱油、香油、香辛料、增稠剂,接着斩拌2分钟,再加入木薯变性淀粉,斩拌1.5分钟;
(2)均匀加入鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆,反向斩拌并抽真空,处理5分钟,出料,以肠衣灌装;
(3)烘烤,脱去肠衣,包装,即得所述的一种多彩蛋白素肠。
步骤(1)中,斩拌刀速为4000转/分钟。
步骤(2)中,反向斩拌刀速为300转/分钟,抽真空至真空度85%以上,出料温度控制在6℃,使用纤维素肠衣进行灌装,灌装松紧适度,灌装后的半成品即时挂杆,肠体在车、架、杆之间分布均匀,进一步优选为25#纤维素肠衣。
步骤(3)中,采用自动烟熏炉实现烘烤,具体工艺条件如下:
(3-1)第一次干燥:65℃,15分钟;
(3-2)蒸煮:85℃,30分钟;
(3-3)排汽:3分钟;
(3-4)第二次干燥:75℃,10分钟;
(3-5)烟熏:80℃熏制2分钟。
步骤(3-5)中,烟熏所使用的熏材包括质量比1:0.15的木粒和糖,所述木粒进一步优选为核桃木、栗木或榆木制成的颗粒。
步骤(3)中,烘烤完成后,用自来水冲淋5分钟,然后使用专用脱皮机将肠体表面的肠衣脱掉,肠衣脱去后即时包装,杀菌,烘干,即得所述的一种多彩蛋白素肠。脱掉肠衣时要求操作动作适度,避免划破肠体。杀菌的工艺条件为:100℃和0.15MPa条件下杀菌处理20分钟;杀菌结束后利用10℃以下的冷水淋洗冷却,直至肠体中心温度为18℃,最后利用连续式烘干机烘干即可。
对比例1
利用木薯淀粉替换木薯变性淀粉。
其余同实施例1。
对比例2
在木薯变性淀粉制备过程中,省略步骤(b)。
其余同实施例1。
对比例3
在大豆蛋白制备过程中略去谷胱甘肽。
其余同实施例1。
对比例4
在大豆蛋白制备过程中,步骤(D)的具体方法是:合并第二沉淀和第三沉淀,然后将它们加入5~8倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,400~500W微波辐照30~40s,300~400W微波辐照1~2分钟,利用质量浓度30%氢氧化钠溶液调节pH=6.9~7.1,后处理,即得所述的大豆蛋白。
其余同实施例1。
试验例
参考GB/T23494-2009和GB/T2711-2003,对实施例1~3、对比例1~4所得多彩蛋白素肠进行考察。
1、感官要求考察,结果见表1。
表1.感官要求考察
另外,由10名感官测试员分别对实施例1~3、对比例1~4制备的多彩蛋白素肠进行口感测试,评分标准见表2,弹韧性、脆感和细腻度评分结果见表3。
表2.口感评分标准
表3.评分结果(平均值)
弹韧性 | 脆感 | 细腻度 | |
实施例1 | 4.7 | 4.65 | 4.8 |
实施例2 | 4.8 | 4.7 | 4.85 |
实施例3 | 4.9 | 4.8 | 4.9 |
对比例1 | 4.15 | 4.65 | 4.1 |
对比例2 | 4.05 | 4.6 | 4.1 |
由表1、2、3可知,实施例1~3所得多彩蛋白素肠的外观形态、色泽、风味等均符合国标要求,口感好。对比例1利用木薯淀粉替换木薯变性淀粉,对比例2在木薯变性淀粉制备过程中,略去三偏磷酸钠,对比例3在大豆蛋白制备过程中略去谷胱甘肽,保质期明显缩短;对比例1、2的口感变差,对比例2、3有豆腥味;对比例4在大豆蛋白制备过程中采用连续微波处理,去除豆腥味的效果较差。
2、理化指标
考察实施例1~3和对比例4的蛋白质含量,结果见表4。
表4.蛋白质含量
蛋白质(g/100g) | |
实施例1 | 16.5 |
实施例2 | 18.1 |
实施例3 | 17.4 |
对比例4 | 9.1 |
由表4可知,实施例1~3的蛋白含量高,对比例4在大豆蛋白制备过程中采用连续微波处理,造成蛋白损失,蛋白含量低于国家标准。
3、卫生指标
对实施例1~3和对比例1~3所得多彩蛋白素肠分别在室温(25℃)贮藏2个月、6个月、12个月检测微生物,结果见表5。
表5.微生物考察
注:“--”表示未测项目。
由表5可知,实施例1~3的多彩蛋白素肠在贮藏12个月后,微生物指标仍符合国家标准,保质期在12个月以上。对比例1利用木薯淀粉替换木薯变性淀粉,对比例2在木薯变性淀粉制备过程中,略去三偏磷酸钠,对比例3在大豆蛋白制备过程中略去谷胱甘肽,贮藏6个月后微生物指标已经超出国家标准,保质期明显缩短。
上述虽然对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (10)
1.一种多彩蛋白素肠,其特征在于,以重量份计,是利用以下原料制成的:大豆蛋白14~16份,鲜胡萝卜丁3~5份,甜玉米颗粒3~5份,黑木耳1~2份,红豆3~5份,青豆3~5份,植物油9~12份,食用盐1~1.5份,白砂糖2~2.5份,味精0.3~0.5份,酱油1.5~2份,香油0.1~0.2份,香辛料0.2~0.3份,增稠剂0.4~0.6份,谷氨酰胺转氨酶0.02~0.025份,木薯变性淀粉5~7份,冰水补充至100份。
2.根据权利要求1所述的一种多彩蛋白素肠,其特征在于,各原料的准备方法如下:所述大豆蛋白选用粘度低、腥味弱、热凝胶强度大的优质凝胶型大豆分离蛋白;所述鲜胡萝卜丁是将新鲜胡萝卜清洗干净后,去除杂质、斑点和疤痕,切成0.5cm×0.5cm×0.5cm的颗粒状;所述甜玉米颗粒是采用新鲜甜玉米颗粒或者将速冻甜玉米解冻后使用,挑拣出变色、干瘪的异常玉米粒;所述黑木耳是将一级无根黑木耳充分复水后,清洗干净,再用斩拌机斩拌成0.5cm×0.5cm的片状;所述红豆、青豆是新鲜红豆、青豆或者将速冻红豆、青豆解冻后使用,挑拣出变色、干瘪的异常粒;所述植物油为一级大豆油,所述酱油为酿造酱油。
3.根据权利要求1所述的一种多彩蛋白素肠,其特征在于,所述大豆蛋白的制备方法如下:
(A)碱溶:先将低温脱脂豆粕加入8~10倍重量的水中,然后滴加质量浓度30%氢氧化钠溶液使得体系pH=7.2~8,50~60℃超声波振荡30~40分钟,离心得第一上清液和第一沉淀,弃后者;(B)一次酸沉:向第一上清液中滴加质量浓度36%浓盐酸使得体系pH=5~6,析出沉淀,静置2~3分钟,离心,得第二上清液和第二沉淀;
(C)二次酸沉:向第二上清液中继续滴加质量浓度36%浓盐酸使得体系pH=3~4,析出沉淀,静置2~3分钟,离心,得第三上清液和第三沉淀;
(D)中和:合并第二沉淀和第三沉淀,然后将它们加入5~8倍总重量的水中,接着加入谷胱甘肽、牛磺酸,胶体磨研磨,400~500W微波辐照30~40s,利用质量浓度30%氢氧化钠溶液调节pH=6.9~7.1,300~400W微波辐照1~2分钟,后处理,即得所述的大豆蛋白。
4.根据权利要求1所述的一种多彩蛋白素肠,其特征在于,所述香辛料是通过以下重量份的组分混合制成的:姜粉1份,孜然粉0.2~0.3份,花椒粉0.2~0.3份,白胡椒粉0.08~0.1份,辣椒粉0.08~0.1份,肉蔻粉0.1~0.2份,八角粉0.1~0.2份,小茴粉0.08~0.1份,丁香粉0.08~0.1份,草果粉0.08~0.1份,桂皮粉0.2~0.3份。
5.根据权利要求1所述的一种多彩蛋白素肠,其特征在于,所述增稠剂是通过以下重量份的组分混合制成的:海藻酸钠1份,魔芋胶0.6~0.8份,黄原胶0.2~0.3份,卡拉胶0.1~0.2份,结冷胶0.1~0.2份,碳酸钠0.05~0.08份。
6.根据权利要求1所述的一种多彩蛋白素肠,其特征在于,所述木薯变性淀粉的制备方法如下:
(a)先将木薯淀粉与纯净水混合调配成淀粉浆,控制其波美度10~15Be, 60Co γ-射线辐照,辐照剂量6~9kGy,辐照时间为50~60分钟;
(b)然后向步骤(a)处理后的淀粉浆中加入淀粉重量0.04~0.06倍的三偏磷酸钠,搅拌混匀;
(c)最后利用双辊筒干燥器进行糊化变性处理,粉碎。
7.权利要求1~6中任一项所述一种多彩蛋白素肠的加工工艺,其特征在于,具体步骤如下:
(1)先将大豆蛋白与冰水混合斩拌2分钟,然后加入食用盐、白砂糖、味精、酱油、香油、香辛料、增稠剂,接着斩拌2分钟,再加入木薯变性淀粉,斩拌1.5分钟;
(2)均匀加入鲜胡萝卜丁、甜玉米颗粒、黑木耳、红豆、青豆,反向斩拌并抽真空,处理5分钟,出料,以肠衣灌装;
(3)烘烤,脱去肠衣,包装,即得所述的一种多彩蛋白素肠。
8.根据权利要求7所述的加工工艺,其特征在于,步骤(1)中,斩拌刀速为4000转/分钟。
9.根据权利要求7所述的加工工艺,其特征在于,步骤(2)中,反向斩拌刀速为300转/分钟,抽真空至真空度85%以上,出料温度控制在5~8℃,使用纤维素肠衣进行灌装。
10.根据权利要求7所述的加工工艺,其特征在于,步骤(3)中,采用自动烟熏炉实现烘烤,具体工艺条件如下:
(3-1)第一次干燥:65℃,15分钟;
(3-2)蒸煮:85℃,30分钟;
(3-3)排汽:3分钟;
(3-4)第二次干燥:75℃,10分钟;
(3-5)烟熏:70~90℃熏制2分钟。
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