CN111317118A - 一种零添加食盐和淀粉的鸡精调味料 - Google Patents
一种零添加食盐和淀粉的鸡精调味料 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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Abstract
本发明属于烹饪调味鸡精技术领域,公开了一种零添加食盐和淀粉的鸡精调味料,其包括,味精粉60‑90份,白糖粉2‑6份,I+G:1.1‑3.1份,氨基酸0.3‑1.2份,有机酸(盐)0.2‑1.0份,香辛料0.1‑0.5份,酵母粉0.2‑1.2份,水解植物蛋白粉0.2‑0.8份,鸡肉/鸡肉提取物3‑15份,麦芽糊精2‑12份,山梨酸钾0.1份。本发明零添加食盐,同时大幅度提升味精含量,在保证肉味醇厚、滋味鲜美的同时,降低了人们对食盐的摄入量,对高血压、心血管硬化、和心脏病等疾病具有一定的预防作用;零添加淀粉,保证了产品在使用过程中不会导致汤体浑浊、粘稠、糊锅等问题。
Description
技术领域
本发明属于食品的辅料技术领域,具体地说,本发明属于烹饪调味鸡精技术领域,特别涉及一种零添加食用盐和淀粉的鸡精调味料。
背景技术
鸡精是以味精、食用盐、鸡肉/鸡骨的粉末或其浓缩抽提物、呈味核苷酸二钠及其它辅料为原料,添加或不添加香辛料和/或食用香料等增香剂经混合、干燥加工而成的一种复合调味料。相对于味精而言,鸡精的鲜味更加绵长、柔和;具有鸡的鲜味和香味;口感更丰满、圆润,完全符合调味品风味多元化、方便化、复合化、营养化的市场发展新趋势,受到普通家庭及食品加工业的欢迎。
鸡精的行业标准(SB/T 10371-2003)规定食盐添加量≤40%,市售鸡精含盐量一般在30-40%之间。然而,鸡精中的食盐越来越受到广大消费者的排斥。随着全民健康意识的提升,“健康、自然、绿色”的饮食潮流不断盛行,人们渴望饮食减盐、少盐,而在烹饪过程中,同时使用鸡精和食盐,会无意间增大食盐的摄入量。而过多的食盐摄入会导致或加重高血压、心血管硬化和心脏病等疾病。
另一方面,淀粉作为一种填充物,在鸡精中的添加量不受限制,市售鸡精淀粉含量一般在2-20%不等。含大量淀粉的鸡精用于烹饪,会导致汤体浑浊、粘稠、糊锅等一系列问题。
发明内容
本发明克服了上述两种缺点,提出了一种零添加食盐和淀粉的鸡精调味料配方。依据该配方生产的鸡精不仅滋味鲜美、肉香浓郁,而且解决了人们过多摄入食盐和淀粉给烹饪带来不良影响的问题。
本发明是通过如下技术方案来实现的:
一种零添加食盐和淀粉的鸡精调味料,其特征在于,按重量份计,所述鸡精调味料由以下原料制成:
味精粉60-90份,白糖粉2-6份,I+G:1.1-3.1份,氨基酸0.3-1.2份,有机酸(盐)0.2-1.0份,香辛料0.1-0.5份,酵母粉0.2-1.2份,水解植物蛋白粉0.2-0.8份,鸡肉或鸡肉提取物3-15份,麦芽糊精2-12份,山梨酸钾0.1份。
优选地,所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
优选地,所述氨基酸为甘氨酸和丙氨酸的混合物。
优选地,所述甘氨酸与丙氨酸的重量比为1:2-8。
优选地,所述有机酸(盐)为干贝素和柠檬酸的混合物。
优选地,所述干贝素与柠檬酸的重量比为2-6:1。
优选地,所述香辛料为白胡椒粉和蒜粉的混合物。
优选地,所述白胡椒粉与蒜粉的重量比为1:1-3。
优选地,所述制备方法包括如下步骤:将各原料按重量份混合均匀,制粒、干燥、分筛、检验、包装,制得鸡精调味料。
优选地,
所述制备方法包括如下步骤:将各原料按重量份混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,最后进行检验和包装,制得鸡精调味料。
与现有技术相比,本发明的优点在于但是并不限于以下几个方面:
甘氨酸可提供清甜美味,减少苦味及除去食品中令人不悦的口味;丙氨酸具有甜及鲜味,作为鲜味料的增效剂使用;干贝素有特殊鲜味,与柠檬酸合用,其鲜味更可增强;酵母粉具有浓郁的鲜味和肉香味,口感醇润圆滑,回味绵长,可明显增强鸡肉/鸡肉提取物的风味和鲜香本味;水解植物蛋白能增加鲜度,改善口感,掩盖鸡肉/鸡肉提取物散发的腥味;香辛料粉可去腥、除异、解腻、增香、调和滋味。因而本发明中采用氨基酸、有机酸(盐)赋予调味料较高的鲜度;采用酵母粉和水解植物蛋白粉赋予调味料醇厚、自然、丰满的肉感;采用蒜粉和白胡椒粉对调味料进一步去腥除异。鸡肉/鸡肉提取物是鸡精的核心成分,它提供醇厚、浓郁的肉味基础。山梨酸钾是防腐保质的核心成分。
本发明零添加食盐,同时大幅度提升味精的含量,在保证肉味醇厚、滋味鲜美的同时,降低了人们对食盐的摄入量,对高血压、心血管硬化、和心脏病等疾病具有一定的预防作用。
本发明不添加淀粉,保证了产品在使用过程中不会导致汤体浑浊、粘稠、糊锅等问题。
具体实施方式
本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的产品及方法已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文所述的产品及方法进行改动或适当变更与组合,来实现和应用本发明技术。为了进一步理解本发明,下面结合实施例对本发明进行详细说明。
本发明所用原料为常规原料,市购产品。
实施例1
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉80份,白糖粉3份,I+G 1.2份,氨基酸0.8份,有机酸(盐)0.6份,香辛料0.3份,酵母粉0.6份,水解植物蛋白粉0.4份,鸡肉5份,麦芽糊精8份,山梨酸钾0.1份。
所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
所述鸡肉按照如下步骤制备而得:将整鸡去除毛和内脏,然后煮熟,再绞碎成肉泥状,即得。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
实施例1得到的鸡精滋味鲜美;肉感纯正;各种风味很好的融合在一起,使整体口感比较协调。
实施例2
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉83份,白糖粉4份,I+G:1.5份,氨基酸0.5份,有机酸(盐)0.4份,香辛料0.4份,酵母粉0.3份,水解植物蛋白粉0.3份,鸡肉6份,麦芽糊精3.5份,山梨酸钾0.1份。
所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
实施例2得到的鸡精鲜味特别突出、持久;肉味浓郁;回味悠长;整体口感愉悦。
实施例3
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉70份,白糖粉5份,I+G:2份,氨基酸1份,有机酸(盐)0.6份,香辛料0.2份,酵母粉1份,水解植物蛋白粉0.6份,鸡肉7.5份,麦芽糊精12份,山梨酸钾0.1份。
所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
实施例3得到的鸡精鸡肉味纯正、醇厚、浓郁;肉感突出且持续时间长、满口感强,令人回味无穷;整体风味和谐。
对比例1
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉80份,白糖粉3份,I+G 1.2份,氨基酸0.8份,有机酸(盐)0.6份,香辛料0.3份,酵母粉0.6份,鸡肉5份,麦芽糊精8份,山梨酸钾0.1份。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
对比例2
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉80份,白糖粉3份,I+G 1.2份,有机酸(盐)0.6份,香辛料0.3份,酵母粉0.6份,水解植物蛋白粉0.4份,鸡肉5份,麦芽糊精8份,山梨酸钾0.1份。
所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
对比例3
一种零添加食盐和淀粉的鸡精调味料,原料及其用量为:
味精粉80份,白糖粉3份,I+G 1.2份,氨基酸0.8份,有机酸(盐)0.6份,香辛料0.3份,水解植物蛋白粉0.4份,鸡肉5份,麦芽糊精8份,山梨酸钾0.1份。
所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
将上述各原料按重量混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,检验和包装,制得鸡精调味料。
实施例4
本发明调味料的性能测试:
请50位经过训练的感官评定人员,采用评分法对实施例1-3和对照例1-3的调味品进行感官评定,综合打分,取平均值。
评分标准:
香味:纯正香味10分,香味一般6份,香味很淡3分。
鲜味:很鲜10分,鲜6,鲜味很淡3;
结果如表1所示:
表1
组别 | 鲜味 | 香味 | 平均总得分 |
实施例1 | 9.4 | 9.6 | 19.0 |
实施例2 | 9.2 | 9.3 | 18.5 |
实施例3 | 9.3 | 9.5 | 18.8 |
对比例1 | 8.7 | 8.2 | 16.9 |
对比例2 | 8.5 | 8.3 | 16.8 |
对比例3 | 8.4 | 9.0 | 17.4 |
如表1所示,本发明实施例1-3在香味、鲜味以及综合得分均优于对比例1-3,说明书本发明选择的水解植物蛋白粉、氨基酸以及酵母粉具备较好的协同作用,能够提高调味料的香味和鲜味。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明实施例技术方案的精神和范围。
Claims (10)
1.一种零添加食盐和淀粉的鸡精调味料,其特征在于,按重量份计,所述鸡精调味料由以下原料制成:
味精粉60-90份,白糖粉2-6份,I+G 1.1-3.1份,氨基酸0.3-1.2份,有机酸(盐)0.2-1.0份,香辛料0.1-0.5份,酵母粉0.2-1.2份,水解植物蛋白粉0.2-0.8份,鸡肉或鸡肉提取物3-15份,麦芽糊精2-12份,山梨酸钾0.1份。
2.根据权利要求1所述的鸡精调味料,其特征在于,所述水解植物蛋白粉按照如下步骤制备而得:
取大豆蛋白,过100目筛,然后配置成浓度为10wt%的蛋白溶液,再按照木瓜蛋白酶:蛋白溶液为100U:1ml的比例添加木瓜蛋白酶,在温度为50-55℃的条件下水解6-9小时;将水解液升温至90℃保持30min灭酶,然后低温冷冻干燥,得到水解植物蛋白粉。
3.根据权利要求1所述的鸡精调味料,其特征在于,所述氨基酸为甘氨酸和丙氨酸的混合物。
4.根据权利要求3所述的鸡精调味料,其特征在于,所述甘氨酸与丙氨酸的重量比为1:2-8。
5.根据权利要求1所述的鸡精调味料,其特征在于,所述有机酸(盐)为干贝素和柠檬酸的混合物。
6.根据权利要求5所述的鸡精调味料,其特征在于,所述干贝素与柠檬酸的重量比为2-6:1。
7.根据权利要求1所述的鸡精调味料,其特征在于,所述香辛料为白胡椒粉和蒜粉的混合物。
8.根据权利要求7所述的鸡精调味料,其特征在于,所述白胡椒粉与蒜粉的重量比为1:1-3。
9.根据权利要求1-8所述的鸡精调味料的制备方法,其特征在于,所述制备方法包括如下步骤:将各原料按重量份混合均匀,制粒、干燥、分筛、检验、包装,制得鸡精调味料。
10.根据权利要求9所述的鸡精调味料的制备方法,其特征在于,所述制备方法包括如下步骤:将各原料按重量份混合均匀,进入造粒机中进行制粒,然后置于真空式微波干燥机中干燥20-30min,再进行分筛,最后进行检验和包装,制得鸡精调味料。
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