CN111248429A - 番茄鹌鹑蛋风味酱及其制作方法 - Google Patents
番茄鹌鹑蛋风味酱及其制作方法 Download PDFInfo
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- CN111248429A CN111248429A CN202010028793.3A CN202010028793A CN111248429A CN 111248429 A CN111248429 A CN 111248429A CN 202010028793 A CN202010028793 A CN 202010028793A CN 111248429 A CN111248429 A CN 111248429A
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- quail egg
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Abstract
本发明公开了一种番茄鹌鹑蛋风味酱，由下述重量比的原料制成：30‑50份鹌鹑蛋、10‑30份番茄、10‑25份食用油、1‑5份食盐、2‑18份白砂糖、0.5‑1.5份生姜粉、0.1‑0.8份葱粉、0.1‑1份辣椒粉、0.1‑1份蒜粉、5‑10份芝麻、0.5‑1.5份花椒、0.2‑1.2份胡椒粉、0.2‑1.2份五香粉、4‑8份料酒。本发明所得产品有酱味醇不腻的特点，又有鹌鹑蛋的蛋香味，食用方便，营养丰富，可以作为调味品、酱类制品等，直接拌食面条，夹食面包、馒头，烧饼，卷食煎饼，蘸食大葱等，是一种创新的快餐。
Description
技术领域
本发明属于食品加工领域，涉及一种番茄鹌鹑蛋风味酱及其制作方法。本发明由湖北神丹健康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
番茄富含维生素A、C、B1、B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素。近年来，营养专家研究发现，番茄还具有新的保健功效和防治多种疾病的药用价值。鹌鹑蛋含有丰富的蛋白质、脑磷脂、卵磷脂、赖氨酸、胱氨酸、维A、维B2、维B、铁、磷、钙等营养物质，有补益气血、强身健脑、丰肌泽肤等功效。经国内外临床证实，鹌鹑的肉、蛋可辅助治疗浮肿、肥胖型高血压、糖尿病、贫血、肝大、肝硬化、腹水等多种疾病。
在传统调味品如番茄酱、牛肉酱、虾肉酱、牦牛肉酱等品种繁多，但是目前还没有以番茄、鹌鹑蛋为主要原料搭配的酱品。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种番茄鹌鹑蛋风味酱及其制作方法，酱体呈橙红色或橙黄色、细腻度好，兼具有沙粒感、微甜，味道鲜美，既有酱味醇不腻的特点又有鹌鹑蛋的蛋香味，营养丰富，食用方便。
本发明为解决上述提出的问题所采用的技术方案为：
一种番茄鹌鹑蛋风味酱，主要包括以下重量份的原料：30-50份鹌鹑蛋、10-30份番茄、10-25份食用油、1-5份食盐、2-18份白砂糖、0.5-1.5份生姜粉、0.1-0.8份葱粉、0.1-1份辣椒粉、0.1-1份蒜粉、5-10份芝麻、0.5-1.5份花椒、0.2-1.2份胡椒粉、0.2-1.2份五香粉、4-8份料酒。
按上述方案，鹌鹑蛋的大小差别小，形状正常，无裂缝、无霉变，无阴影且无异常。
按上述方案，番茄的果形周正，无裂口、无腐烂、无病虫害，酸甜适口，肉肥厚。
本发明还提供一种番茄鹌鹑蛋风味酱的制作方法，主要包括以下步骤：
(1)按重量份称取以下原料：30-50份鹌鹑蛋、10-30份番茄、10-25份食用油、1-5份食盐、2-18份白砂糖、0.5-1.5份生姜粉、0.1-0.8份葱粉、0.1-1份辣椒粉、0.1-1份蒜粉、5-10份芝麻、0.5-1.5份花椒、0.2-1.2份胡椒粉、0.2-1.2份五香粉、4-8份料酒。；
(2)将鹌鹑蛋煮制后剥壳，经烘烤后，一部分磨成浆，剩余部分切成块状，然后混合均匀再添加料酒、生姜粉、部分食用油，搅拌均匀；
(3)取番茄打浆磨碎后加入白砂糖搅拌均匀，添加木糖葡萄球菌、生香酵母和类植物乳杆菌液装入密封罐中进行发得到发酵液，调节pH至7-8后，备用；
(4)将食盐、辣椒粉、葱粉、蒜粉、芝麻、花椒、胡椒粉、五香粉混合均匀后，于90-150℃炒制5-15s得到调味粉，将剩余食用油于180-220℃炒制5-10s后，起锅立即倒入调味粉中得到调味油，冷却至室温；
(5)将步骤(2)、(4)所制备物料添加到步骤(3)所制备物料中混合均匀，真空包装后杀菌，得到番茄鹌鹑蛋风味酱。
按上述方案，步骤(2)中煮制采用饱和食盐水帯压煮制。其中，饱和食盐水需浸没鹌鹑蛋2-3cm，压力为1.0-3.5mpa，煮制温度为40-70℃，煮制时间为20-60min。
按上述方案，步骤(2)中烘烤时，先于30-40℃烘烤0.5-1.0h，然后涂抹食用油再置于45-55℃烘烤0.5-1.0h。
按上述方案，步骤(2)中搅拌5-10min后静置1-2h，进行腌制并去腥。
按上述方案，所述步骤(2)中，磨浆所用鹌鹑蛋占鹌鹑蛋总重量的40％-80％，剩余鹌鹑蛋切成块状或者小颗粒或者直接均分切开。
按上述方案，所述食用油为色拉油、菜籽油、大豆油等中的一种或几种，其中步骤(2)所用食用油占食用油总量的10-50％，步骤(4)所用食用油占食用油总量的50-90％。
按上述方案，所述步骤(3)中，木糖葡萄球菌、生香酵母与类植物乳杆菌分别占番茄质量的0.1％-0.5％、0.2％-0.8％、0.1％-0.5％，发酵温度为20-50℃，发酵时间为12-24h。
按上述方案，所述步骤(3)中，pH调节剂为碳酸氢钠水溶液，浓度为0.01-0.06％。
按上述方案，所述杀菌采用二次杀菌工艺杀菌，参数分别为：80-85℃杀菌30-60min、90-100℃杀菌5-25min，延长鹌鹑蛋酱保质期的同时，极大限度的保留番茄和鹌鹑蛋的营养价值。由于番茄浆在高温条件下易氧化产生褐变物质影响成品感观和滋味，先用80-85℃处理蛋酱30-60min使其中心温度达到80-85℃，该操作能消灭酱体中大部分有害微生物，同时降低高温对酱体颜色和风味的影响，然后升温至90-100℃杀菌5-25min消灭酱体中耐高温有害微生物，达到商业杀菌的目的。二次杀菌工艺在达到杀菌要求的同时能够有效缩短高温对酱体作用时间，从而降低高温对酱体滋味颜色的影响，极大限度的保留番茄和鹌鹑蛋酱的营养价值和感官状态。
与现有技术相比，本发明的有益效果是：
首先，本发明所述番茄鹌鹑蛋酱酱体呈橙红色或橙黄色、细腻度好，兼具有沙粒感、甜咸兼备、咸中偏甜、醇厚鲜美、余味持久，既有酱味醇不腻的特点，又带有鹌鹑蛋的蛋香味，营养丰富，可以作为调味品、酱类制品等，直接拌食面条，夹食面包、馒头，烧饼，卷食煎饼，蘸食大葱等方式食用。
其次，本发明将鹌鹑蛋煮制后剥壳，经烘烤后分成浆料和块状用于酱中。其中，用帯压饱和食盐水低温煮制的鹌鹑蛋，蛋白更Q弹、口感更细腻，蛋黄更沙润，极大提高了酱体的口感和层次感；同时蛋黄与蛋白结合处无黑圈发乌的现象，便于后期保证酱体颜色的均一性，提高了酱体整体美观度。并且，二次低温烘烤工艺，可避免出现由于鹌鹑蛋蛋白表面因高温而导致的干枯、起皮等现象而导致的酱体口感粗糙和品相不好等现象。后续鹌鹑蛋分成浆料和块状使用，一部分融合于酱体中，保证酱体细腻和蛋香味的同时，结合小块状的烘烤鹌鹑蛋块，使得酱体中伴有沙粒感和少量嚼劲，有利于提高酱体口感和滋味上的层次。
再者，本发明将番茄发酵后用于酱体中，滋味醇厚，同时起到一定的防腐保鲜的作用；并且，熟制鹌鹑蛋蛋白在酸性环境质地会变硬，如果将番茄磨浆后直接添加到鹌鹑蛋中制作番茄鹌鹑蛋酱，则制作的蛋酱质地偏硬，口感偏柴，风味不和谐；而本发明将番茄磨浆发酵后调pH至7-8再与鹌鹑蛋部分的物料混合，则制作的酱体滋味醇厚、风味醇正不腻。再结合二次杀菌工艺，避免番茄浆在高温条件下氧化产生褐变物质影响成品感观和滋味，在达到杀菌要求的同时能够有效缩短高温对酱体作用时间，从而降低高温对酱体滋味颜色的影响，极大限度的保留番茄和鹌鹑蛋酱的营养价值和感官状态。
附图说明
图1为实施例1所制备的番茄鹌鹑蛋风味酱的实物照片。
具体实施方式
为了更好地理解本发明，下面结合实施例进一步阐明本发明的内容，但本发明不仅仅局限于下面的实施例。
下述实施例中，所述鹌鹑蛋大小差别小，形状正常，无裂缝、无霉变，无阴影并且无异常；番茄果形周正，无裂口、无腐烂、无病虫害，酸甜适口，肉肥厚。
实施例1
一种番茄鹌鹑蛋风味酱及其制作方法，具体步骤如下：
(1)按重量份称取以下原料：40份鹌鹑蛋、23份番茄、15份大豆油、2份食盐、6份白砂糖、1.2份生姜粉、0.14份葱粉、0.5份辣椒、0.16份蒜粉、6份芝麻、0.5份花椒、0.2份胡椒、0.3份五香粉、5份料酒；
(2)煮蛋、剥壳：在1.5mpa条件下，鹌鹑蛋用60℃饱和食盐水煮制20min后，剥壳备用；
(3)烘烤、涂油：先将步骤(2)所制鹌鹑蛋于30℃烘烤40min，取出涂抹大豆油(占大豆油总量的15％)，然后再置于45℃烘烤30min；
(4)去腥：将步骤(3)制备的鹌鹑蛋(占鹌鹑蛋总质量的75％)磨成泥浆，剩余鹌鹑蛋横切一刀均分为两块，二者混合均匀后再添加料酒、生姜粉、大豆油(占大豆油总量的6％)，搅拌均匀，静置30min，达到去腥的目；
(5)番茄处理：取番茄打浆磨碎后加入白砂糖搅拌均匀，在添加木糖葡萄球菌、生香酵母和类植物乳杆(分别占番茄总量的0.1％，0.12％，0.1％)，装入密封罐中于37℃发酵24h得到发酵液，用0.01％碳酸氢钠溶液将发酵液pH调节值7.20，备用；
(6)辣椒油的制备：将辣椒粉、盐、葱粉、蒜粉、芝麻、花椒、胡椒、五香粉混合均匀后，于110℃炒制8s得到调味粉，将大豆油(占大豆油总量的79％)于200℃炒制7s后，起锅立即倒入调味粉中得到调味油，冷却60min；
(7)混料、烘烤：将步骤(4)、(6)所制备物料添加到步骤(5)所制备物料，混合均匀，混合均匀，备用；
(8)灌装、封盖：将步骤(7)所制备的物料灌入玻璃瓶，180ml/瓶，采用全自动真空旋盖机进行封盖，挑出真空度不合格和旋盖不良的产品；
(9)杀菌：将步骤(8)所得酱体采用二次杀菌工艺杀菌，杀菌参数为：先80℃杀菌40min、后95℃杀菌15min，即得到灌装的番茄鹌鹑蛋风味酱产品。
实施例2
一种番茄鹌鹑蛋风味酱及其制作方法，具体步骤如下：
(1)按重量份称取以下主要原料：35份鹌鹑蛋、28份番茄、15份玉米油、1.3份食盐、7.3份白砂糖、0.8份生姜粉、0.14份葱粉、0.3份辣椒、0.16份蒜粉、6份芝麻、0.5份花椒、0.2份胡椒、0.3份五香粉、5份料酒；
(2)煮蛋、剥壳：在2.0mpa条件下，鹌鹑蛋用60℃饱和食盐水煮制20min后，剥壳备用；
(3)烘烤、涂油：先将步骤(2)所制鹌鹑蛋于35℃烘烤40min，取出涂抹大豆油(占大豆油总量的15％)，然后再置于45℃烘烤0.5h；
(4)去腥：将步骤(3)制备的鹌鹑蛋(占鹌鹑蛋总质量的75％)磨成泥浆，剩余鹌鹑蛋横切一刀均分为两块，二者混合均匀后再添加料酒、生姜粉、大豆油(占大豆油总量的6％)，搅拌均匀，静置45min，达到去腥的目；
(5)番茄处理：取番茄打浆磨碎后加入白砂糖搅拌均匀，在添加木糖葡萄球菌、生香酵母和类植物乳杆(分别占番茄总量的0.1％，0.12％，0.1％)，装入密封罐于25℃发酵时间24h得到发酵液，用0.05％碳酸氢钠溶液将发酵液pH调节值7.10，备用；
(6)辣椒油的制备：将辣椒粉、盐、葱粉、蒜粉、芝麻、花椒、胡椒、五香粉混合均匀后，于100℃炒制15s得到调味粉，将大豆油(占大豆油总量的79％)于200℃炒制7s后，起锅立即倒入调味粉中得到调味油，冷却60min；
(7)混料、烘烤：将步骤(4)、(6)所制备物料添加到步骤(5)所制备物料，混合均匀，混合均匀，备用；
(8)灌装、封盖：将步骤(7)所制备的物料灌入玻璃瓶，180ml/瓶，采用全自动真空旋盖机进行封盖，挑出真空度不合格和旋盖不良的产品；
(9)杀菌：将步骤(8)所得酱体采用二次杀菌工艺杀菌，杀菌参数为：80℃40min-95℃20min，即得到灌装的番茄鹌鹑蛋风味酱产品。
对比例1
对比例与实施例1不同之处在于：将步骤(8)所得酱体采用一次杀菌工艺杀菌，杀菌参数为：85℃55min，得到灌装的番茄鹌鹑蛋风味酱产品。
实施例1中杀菌40min时鹌鹑蛋酱中心大约80℃、杀菌50-55min时鹌鹑蛋酱中心大约为93℃。对比例1中85℃杀菌40min时鹌鹑蛋酱中心温度大约为83℃，杀菌50min-55min时鹌鹑蛋酱中心大约为82℃，这种情况下和实施例1的外观和滋味无明显区别，但是由于酱体中心温度未达到灭菌温度，导致实施例1的保质期低于对比例1，达不到8个月保质期，不易长期存放销售。而如果杀菌温度过高，如95℃杀菌40min，则酱体处于高温环境明显较长，导致番茄褐变氧化程度较深，产品颜色易明显偏暗、褐色，外观不美观。
对比例2
对比例2与实施例1不同之处在于：步骤(5)中，取番茄打浆磨碎后加入白砂糖搅拌均匀，用于步骤(7)中。
与实施例1相比，对比例2中将番茄磨浆后直接添加到鹌鹑蛋中制作番茄鹌鹑蛋酱，番茄浆质地偏希，酸味突出，无其他发酵产生的香醇味，导致成品体系不稳定，蛋白颗粒容易下沉，影响整体美观程度，同时熟制鹌鹑蛋蛋白在酸性环境变性导致质地变硬，因此产品中蛋白颗粒略硬，口感偏柴，风味不和谐。
对比例3
对比例3与实施例1不同之处在于：步骤(5)中，取番茄打浆磨碎后加入白砂糖搅拌均匀，用0.01％碳酸氢钠溶液将发酵液pH调节值7.20，用于步骤(7)中。
与实施例1相比，对比例3中番茄未经过发酵处理，酱体中无谷氨酸、天冬氨酸、2-壬醇、庚醇等多种呈味厚的风味物质产生导致蛋酱体底味不够丰富导致样品余味不足，后味略显寡淡。
对比评价
将实施例1～3与对比例1～3所述番茄鹌鹑蛋酱分发给消费者进行试吃测试，并对比。试吃测试方法为：受试人群年龄为15～60岁，人数为1000人，男女各半，通过发放测试皮蛋布丁给每位评价人试吃，然后填写统一制定的调查问卷来评价，评价结果采用平均分，评价标准见表1。试吃评价得分结果如表2示，总分100分。
表1番茄鹌鹑蛋风味酱感官评分标准
表2番茄鹌鹑蛋风味酱感官评分结果
| 实施例1 | 实施例2 | 对比例1 | 对比例2 | 对比例3 | |
| 色泽(30分) | 26 | 28 | 15 | 20 | 20 |
| 气味(30分) | 26 | 27 | 22 | 15 | 18 |
| 滋味口感(40分) | 38 | 37 | 30 | 25 | 27 |
| 总分(100分) | 90 | 92 | 67 | 60 | 65 |
从表2可知，本发明所得番茄鹌鹑蛋风味酱酱体质地细腻均匀伴有沙粒感，口感层次分明，且其中鹌鹑蛋白颗粒Q弹；颜色均匀橙红鲜亮，从色泽、气味和滋味各方面而言均优于对比例。
以上所述仅是本发明的优选实施方式，应当指出，对于本领域的普通技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干改进和变换，这些都属于本发明的保护范围。
Claims (10)
1.一种番茄鹌鹑蛋风味酱，其特征在于主要包括以下重量份的原料：30-50份鹌鹑蛋、10-30份番茄、10-25份食用油、1-5份食盐、2-18份白砂糖、0.5-1.5份生姜粉、0.1-0.8份葱粉、0.1-1份辣椒粉、0.1-1份蒜粉、5-10份芝麻、0.5-1.5份花椒、0.2-1.2份胡椒粉、0.2-1.2份五香粉、4-8份料酒。
2.根据权利要求1所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于主要包括以下步骤：
(1)按重量份称取以下原料：30-50份鹌鹑蛋、10-30份番茄、10-25份食用油、1-5份食盐、2-18份白砂糖、0.5-1.5份生姜粉、0.1-0.8份葱粉、0.1-1份辣椒粉、0.1-1份蒜粉、5-10份芝麻、0.5-1.5份花椒、0.2-1.2份胡椒粉、0.2-1.2份五香粉、4-8份料酒；
(2)将鹌鹑蛋煮制后剥壳，经烘烤后，一部分磨成浆，剩余部分切成块状，然后混合均匀再添加料酒、生姜粉、部分食用油，搅拌均匀；
(3)取番茄打浆磨碎后加入白砂糖搅拌均匀，添加木糖葡萄球菌、生香酵母和类植物乳杆菌液装入密封罐中进行发得到发酵液，调节pH至7-8后，备用；
(4)将食盐、辣椒粉、葱粉、蒜粉、芝麻、花椒、胡椒粉、五香粉混合均匀后，炒制得到调味粉，将剩余食用油炒制后，起锅立即倒入调味粉中得到调味油，冷却至室温；
(5)将步骤(2)、(4)所制备物料添加到步骤(3)所制备物料中混合均匀，真空包装后杀菌，得到番茄鹌鹑蛋风味酱。
3.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(2)中煮制采用饱和食盐水帯压煮制；其中，饱和食盐水需浸没鹌鹑蛋2-3cm，压力为1.0-3.5mpa，煮制温度为40-70℃，煮制时间为20-60min。
4.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(2)中烘烤时，先于30-40℃烘烤0.5-1.0h，然后涂抹食用油再置于45-55℃烘烤0.5-1.0h。
5.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(2)中搅拌时间为5-10min，搅拌均匀后静置1-2h。
6.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(2)中，磨浆所用鹌鹑蛋占鹌鹑蛋总重量的40％-80％，剩余鹌鹑蛋切成块状或者小颗粒或者直接均分切开。
7.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于所述食用油为色拉油、菜籽油、大豆油等中的一种或几种，其中步骤(2)所用食用油占食用油总量的10-50％，步骤(4)所用食用油占食用油总量的50-90％。
8.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(3)中，木糖葡萄球菌、生香酵母与类植物乳杆菌分别占番茄质量的0.1％-0.5％、0.2％-0.8％、0.1％-0.5％，发酵温度为20-50℃，发酵时间为12-24h；pH调节剂为碳酸氢钠水溶液，浓度为0.01-0.06％。
9.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(4)中，炒制调味粉的温度为90-150℃，时间为5-15s：炒制食用油的温度为180-220℃，时间为5-10s。
10.根据权利要求2所述的一种番茄鹌鹑蛋风味酱的制作方法，其特征在于步骤(4)中，所述杀菌采用二次杀菌工艺杀菌，参数分别为：80-85℃杀菌30-60min、90-100℃杀菌5-25min。
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