CN111567756A - 一种蔬菜复合醋蛋液制品及其制备方法 - Google Patents
一种蔬菜复合醋蛋液制品及其制备方法 Download PDFInfo
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Abstract
本发明提供一种蔬菜复合醋蛋液制品及其制备方法。由米醋、鸡蛋、甜米酒、提取物(姜粉、大枣、枸杞等)蔬菜泥、稳定剂和水等成分组成，按重量份计由米醋550‑750份、鸡蛋300‑450份、姜粉0.3‑0.5份、甜米酒500‑600份、浸提食材50‑60份、蔬菜泥80‑100份、稳定剂10‑15份配制而成。采用超声的方法：超声功率70％‑100％、温度40‑60℃、时间2‑4h，显著提高蛋壳与醋的反应速率，降低蛋壳软化时间，加速醋蛋原液的制备。本发明在保留醋蛋液原本优势的基础上，进一步改善产品的风味及口感，提高其营养性。提供了一种蔬菜复合醋蛋液制品及其制备方法。
Description
技术领域
本发明提供了一种蔬菜复合醋蛋液制品及其制备方法，涉及一种蛋类食品加工技术，属于农产品加工技术领域。
技术背景
醋蛋液是一种中医推荐传统验方，在我国民间广为流传。醋中的醋酸可与蛋壳中的碳酸钙发生反应，生成更易被人体吸收的醋酸钙，用来预防及治疗中老年人的骨质疏松；同时，钙在高血压的治疗过程中起协同降压的作用，因而通过食用醋蛋液也用来防治高血压。更值得关注的是，醋蛋液中的蛋白被水解成小的蛋白肽，具有一定的生理活性，如抗氧化作用，其也更利于人体的吸收。
尽管醋蛋液及其制品优势明显，但现有技术制备的醋蛋及其制品存在腥味大、酸度较高、易变质、性质不稳定、风味和口感较差等不足之处，饮用时可能会引起肠胃不适、呕吐腹痛等副作用。因此，研制服用方便、营养丰富、功能成分满足健康需要的醋蛋液及其制品，有利于满足市场需求，拓展醋蛋液及相关制品的制作与销售。
甜米酒甘辛温，含糖、有机酸、维生素B1、B2等营养物质，可益气、生津、活血、散结、消肿；蔬菜可提供人体所必需的多种维生素和矿物质等营养物质；枸杞、大枣、桂圆等均是补养佳品。本发明通过一系列方法，旨在改善产品的风味及口感，进一步提高产品的营养性。
发明内容
本发明的目的：在保留醋蛋液原本优势的基础上，进一步改善产品的风味及口感，提高其营养性。提供一种蔬菜复合醋蛋液制品及其制备方法。
本发明上述目的通过以下技术方案予以实现：
一种蔬菜复合醋蛋液制品及其制备方法，按以下步骤实现：
(1)挑选质量均匀的鸡蛋，清洗干净，用75％乙醇擦拭鸡蛋表面，晾干；
(2)鲜姜去皮、切成约0.5cm的薄片，冷冻干燥，粉碎成姜粉；
(3)将米醋倒入玻璃器皿中，将步骤(1)(2)得到的鸡蛋和姜粉加入米醋中，米醋将鸡蛋完全浸泡，米醋的醋酸度为9g/100mL，将玻璃器皿用盖盖上；
(4)将甜米酒倒入玻璃器皿中，加入浸提的食材，甜米酒的酒精度为8-10g/100mL，将玻璃器皿用盖盖上。
(5)将步骤(3)(4)的玻璃器皿置于超声波中进行处理，处理后打开盖子，用筷子将软化的蛋壳挑破，并将蛋体搅匀搅拌，制得醋蛋原液。
(6)将步骤(5)得到的甜米酒浸提液和醋蛋原液混合，然后在密封12-24h，开盖过滤，制得复合醋蛋液。
(7)将蔬菜清洗、去皮、切成薄片或小块，放入蒸锅中蒸5-10min取出，冷却后挤压成蔬菜泥；
(8)将步骤(7)蔬菜泥加入步骤(5)的复合醋蛋液中，而后加入稳定剂，搅拌均匀、均质，制成蔬菜甜酒姜醋复合蛋液。
(9)将步骤(8)得到的蔬菜复合醋蛋液进行杀菌处理，冷却至室温后包装成成品。
本发明中的蔬菜复合醋蛋液制品，其口感及风味俱佳，营养全面，各项指标均符合国家标准。
本发明具有的有益效果如下：
(1)本发明采用多种方法提高醋蛋液的风味、口感及营养。首先，利用姜粉降低蛋液的腥味，且其兼具温暖、止呕、解毒等作用。同时，甜米酒的添加除考虑其自深营养价值外，还有以下两方面作用：第一，甜米酒有利于枸杞，大枣，桂圆等食材中水溶性及醇溶性营养物质的提取；第二，利用甜酒浸提液的甜度，调整醋蛋液的酸甜比，通过甜酒浸提液中的酒精与醋进行酯化反应，改善产品的风味及口感。除此，蔬菜泥的添加进一步丰富产品的营养价值，提高膳食纤维及维生素含量，促进钙的吸收。同时，蔬菜泥具有一定吸附性，可以进一步降低产品腥味、酸味等不良风味及口感。
(2)在技术方面，本发明采用超声辅助醋蛋液的制备及甜米酒中大枣、枸杞、桂圆等食材的浸提，该技术一方面可提高蛋壳与醋的反应速率，降低蛋壳软化时间，显著减少醋蛋原液制备的时间；另一方面，该技术可增加甜米酒浸提液的干物质含量，提高浸提效率，且该技术具有简单易操作的优点。
(3)本发明是各重量份数的组分及各工艺参数协同作用的结果，尤其是姜粉，甜酒浸提液及蔬菜泥的重量份数一个配方整体，显著地改善了醋蛋原液的口感及风味，提高营养价值，促进钙吸收，使制备的蔬菜复合醋蛋液产品更好的满足市场需求，利于拓展其制作与销售。
具体实施方式
以下结合具体实施例来对本发明作进一步说明，但本发明所要求保护的范围并不局限于实施例所表述的范围。
实施例1
8L米醋倒入玻璃器皿中，而后将5kg鸡蛋和25g姜粉加入米醋中，米醋将鸡蛋完全浸泡，米醋的醋酸度为9g/100mL。将5L甜米酒倒入另一个玻璃器皿中，加入500g桂圆，甜米酒的酒精度为6g/100mL。将以上两个玻璃器皿用盖盖上，置于超声波中进行处理，超声功率90％、温度40℃、时间2.5h，处理后用筷子将蛋壳挑破，蛋体搅匀搅拌，倒入甜米酒浸提液，然后再盖上盖子密封20h，开盖过滤。胡罗卜切成约1cm厚的片，放入蒸锅中蒸7min，冷却后挤压成泥，取3kg胡罗卜蔬菜泥加入蛋液中，再加入1000g羧甲基纤维素钠，均质后巴士杀菌63℃、4min，冷却至室温后包装成成品。
实施例2
10L米醋倒入玻璃器皿中，而后将5kg鸡蛋和30g姜粉加入米醋中，米醋将鸡蛋完全浸泡，米醋的醋酸度为9g/100mL。将6L甜米酒倒入另一个玻璃器皿中，加入550g大枣，甜米酒的酒精度为6g/100mL。将以上两个玻璃器皿用盖盖上，置于超声波中进行处理，超声功率95％、温度45℃、时间3h，处理后用筷子将蛋壳挑破，蛋体搅匀搅拌，倒入甜米酒浸提液，然后再盖上盖子密封12h，开盖过滤。山药切成2cm小段后，放入蒸锅中蒸9min，冷却后挤压成泥，取4kg山药蔬菜泥加入蛋液中，再加入200g卡拉胶，而后巴士杀菌63℃、4min，冷却至室温后包装成成品。
Claims (5)
1.一种蔬菜复合醋蛋液制品及其制备方法，其特征在于：包括如下步骤：
(1)挑选质量均匀的鸡蛋，清洗干净，用75％乙醇擦拭鸡蛋表面，晾干；
(2)鲜姜去皮、切成约0.5cm的薄片，冷冻干燥，粉碎成姜粉；
(3)将米醋倒入玻璃器皿中，将步骤(1)(2)得到的鸡蛋和姜粉加入米醋中，米醋将鸡蛋完全浸泡，米醋的醋酸度为9g/100mL，将玻璃器皿用盖盖上；
(4)将甜米酒倒入玻璃器皿中，加入浸提的食材，甜米酒的酒精度为6-8g/100mL，将玻璃器皿用盖盖上；
(5)将步骤(3)(4)的玻璃器皿置于超声设备中进行处理，处理完成后打开盖子，用筷子将软化的蛋壳挑破，并将蛋体搅匀搅拌，制得醋蛋原液。
(6)将步骤(5)得到的甜米酒浸提液和醋蛋原液混合，然后在密封12-24h，开盖过滤，制得复合醋蛋液。
(7)将蔬菜清洗、去皮、切成薄片或小块，放入蒸锅中蒸5-10min取出，冷却后挤压成蔬菜泥；
(8)将步骤(7)蔬菜泥加入步骤(5)的复合醋蛋液中，而后加入稳定剂，搅拌均匀、均质，制成蔬菜复合醋蛋液；
(9)将步骤(8)得到的蔬菜复合醋蛋液进行巴氏杀菌，冷却至室温后包装成成品。
2.根据权利要求1所述的一种蔬菜复合醋蛋液制品及其制备方法，其特征在于步骤(4)所述的食材可选用枸杞，大枣，桂圆中的一种或几种复合，并于步骤(6)所述将甜米酒浸提液加入醋蛋原液中；步骤(7)所述的蔬菜可采用山药、莲藕、胡萝卜、南瓜中的一种；步骤(9)所述的稳定剂可采用卡拉胶、果胶、羧甲基纤维素钠、黄原胶中的一种几种复合。
3.根据权利要求1所述的一种蔬菜复合醋蛋液制品及其制备方法，其特征在于步骤(5)所述超声处理条件为：超声功率70％-100％、温度40-60℃、时间2-5h。
4.根据权利要求1所述的一种蔬菜复合醋蛋液制品及其制备方法，其特征在其特征在于如下重量份数的组分：步骤(3)所述所用米醋、鸡蛋和姜粉按重量份计由米醋550-750份，鸡蛋300-450份，姜粉0.3-0.5份配制而成；步骤(4)所述所用甜米酒、食材按重量份计由甜酒500-600份，食材50-60份配制而成；步骤(6)所述所醋蛋原液、甜米酒提取液按重量份计由醋蛋原液1000-1200份、甜米酒提取液700-800份；步骤(8)所述所复合醋蛋液与蔬菜泥按重量份计由复合醋蛋液1500-2000份、蔬菜泥80-100份、稳定剂10-15份制备而成。
5.根据权利要求1-4所述的方法制备得到一种富含蛋白、钙、膳食纤维、维生素等营养物质，兼具口感良好，营养全面的蔬菜复合醋蛋液。
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