CN111616314B - 一种三色蛋肠及其制作方法 - Google Patents
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Abstract
本发明公开了一种三色蛋肠及其制作方法，由下述重量比的原料制成：皮蛋12%～18%、生咸蛋黄12%～18%、生蛋清35%～45%、生蛋黄20%～30%、糯米粉2～6%、白砂糖1%～5%、复合磷酸盐0.2%～0.6%、食盐1%～5%、生姜粉0.3%～0.9%、胡椒粉0.2%～0.8%、食用油2%～8%、水3%～9%。本发明所得的三色蛋肠色泽诱人，无腥味，口感细腻、有Q弹感，同时避免咸蛋黄和皮蛋出现散黄或破碎、褪色的现象。
Description
技术领域
本发明属于食品加工领域，涉及一种三色蛋肠及其制作方法。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
蛋肠是一种以鸡蛋为主要原料，适当添加其他配料，仿照灌肠工艺，经灌制、漂洗、蒸煮、冷却等工序加工而成的一种蛋制品，大多存在切分后光泽度不够好，或者口感Q弹性不够、略有蛋腥味的问题。
现有技术中也存在添加皮蛋、咸蛋黄的蛋肠，但是这些蛋肠多用色素调成墨绿色等深色，主要是为了规避生产过程中皮蛋、咸蛋黄遇水褪色的问题。
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三色蛋肠，色泽诱人，无腥味，口感细腻、有Q弹感，同时避免咸蛋黄和皮蛋出现散黄或破碎、褪色的现象。
本发明为解决上述提出的问题所采用的技术方案为：
一种三色蛋肠，主要原料按重量百分比包括：皮蛋12％～18％、生咸蛋黄12％～18％、生蛋清35％～45％、生蛋黄20％～30％、糯米粉2～6％、白砂糖1％～5％、复合磷酸盐0.2％～0.6％、食盐1％～5％、生姜粉0.3％～0.9％、胡椒粉0.2％～0.8％、食用油2％～8％、水3％～9％。其中，所述生咸蛋黄为经烘烤处理后，裹浆油炸的咸蛋黄；所述生蛋清为预先经过冷冻、解冻以及粉碎处理的蛋清液；所述皮蛋为煮制或蒸制后经烘烤处理的皮蛋块。
采用上述原料制作三色蛋肠的方法，主要包括以下步骤：
(1)将生鸡蛋黄进行均质，得蛋黄液；
(2)将生鸡蛋清于-18～-25℃条件下冷冻12～24h后，然后25～30℃解冻2～5h，接着置于液体超微粉碎机中，在0～4℃下超微粉碎处理3～5min，得蛋清液；
(3)将步骤(1)所得蛋黄液和步骤(2)所得蛋清液与白砂糖、糯米粉、复合磷酸盐、食盐、水溶生姜粉、水溶胡椒粉、食用油和水混合均匀，得到混合液；
(4)将皮蛋煮制或者蒸制蛋壳裂开后，剥壳、切块，于90～100℃烘烤90min～120min，得到预处理后的皮蛋块；
(5)将生咸蛋黄于160～180℃烘烤5～15min，在裹浆中浸没2～6s，然后于70～90℃油炸8～18s，得到预处理后的咸蛋黄；
(6)将步骤(4)所得皮蛋块、步骤(5)所得咸蛋黄添加到步骤(3)所得混合液中搅拌均匀，然后进行负压脱气后，灌入肠衣内并密封得到液态肠，加热熟化，得到三色蛋肠。
按上述方案，所述复合磷酸盐由三聚磷酸钠、六偏磷酸钠和焦磷酸钠混合而成。优选地，所述复合磷酸盐由三聚磷酸钠、六偏磷酸钠和焦磷酸钠按质量比为1:(3～4):(1～2)组成。
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。
按上述方案，步骤(1)中，所述均质的条件为：在转速3500～5000r/min、压力40～80MPa下均质处理3～5min。
按上述方案，步骤(2)中，蛋清液完全融化后解冻结束；蛋清经过超微粉碎后其粒径范围控制在9～25μm。
按上述方案，步骤(5)中，裹浆按质量份数由淀粉1～3份、生鸡蛋清2～4份、水6～9份组成。
按上述方案，步骤(5)中，裹浆和油炸处理重复3～6次。
按上述方案，步骤(6)中，负压脱气的条件为-0.4MPa～-0.6MPa。
按上述方案，步骤(6)中，液态肠灌制后需轻轻地摇晃2～3min，尽量使皮蛋、咸蛋黄分散开，提高产品美观程度。
按上述方案，步骤(6)中，所述熟化为蒸制熟化，将液态肠置于105℃～121℃水蒸气中蒸制30min～40min。
与现有技术相比，本发明的有益效果是：
1、本发明三色蛋肠以鸡蛋蛋黄、鸡蛋蛋清为主要原料，内嵌松花皮蛋块和咸蛋黄，颜色搭配调和、色泽诱人；整体滋味层次丰富协调，既有咸香味和皮蛋凉爽的滋味，又有鸡蛋的清香，味道鲜美，无腥味；口感细腻、有Q弹感，营养丰富，并且具有保质期长，可即食、易于贮存等特点。
2、本发明在制作过程中，需将咸蛋黄进行高温预烤处理，经预烤工艺处理的咸蛋黄烤香味十足，沙润感明显；然后将烘烤后的咸蛋黄裹浆后进行低温油炸定型，一方面避免了咸蛋黄在三色蛋肠成品中出现散黄、褪色的现象，另一方面，采用低温油炸定型，避免咸蛋黄表面出现起皮，有褶皱的现象。而且，在制作过程中，本发明采用对皮蛋经过熟化和烘烤处理，一方面是为了使皮蛋蛋白咀嚼感明显、有劲道，另一方面而且能有效保证皮蛋蛋白的完整性、阻止其出现褪色的现象，避免三色蛋肠制作过程中松花皮蛋褪色、破碎等现象。
3、本发明对蛋清进行冷冻、解冻、超微粉碎处理。其中，鸡蛋清经过冷冻后可增强蛋清凝胶化能力，从而提高成品蛋肠的口感及组织状态。蛋液冷冻温度不能过低和冷冻时间不宜过长，否则会使蛋清蛋白变性程度加深，反而降低了其凝胶化能力。然后，蛋清需于25～30℃解冻直至完全融化主要是为了降低蛋液中微生物繁殖，加速解冻速率，如温度过高溶解速率提高同时增大了微生物繁殖速率；如温度过低，蛋液溶解时间过长降低效率。而且，蛋清经过超微粉碎后其粒径范围控制在9～25μm，以该蛋清为基准制作的蛋肠口感更加细腻润滑；若粒径过小(比如小于9μm)，则会影响蛋清凝胶能力，从而影响成品组织状态，因此超微粉碎时间3～5min较适合。
第四，本发明通过对蛋液进行冻融处理和用糯米粉作为蛋肠增稠剂，来提升其口感尤其在咀嚼性方面，解决了传统蛋肠口感偏绵软的问题。
附图说明
图1为实施例1所制备的三色蛋肠的实物照片。
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，所述新鲜鸡蛋预先放入45～55ppm二氧化氯溶液中浸泡2～5min，自然晾干至蛋壳外无明水后，备用；所述的皮蛋为无裂缝、无霉变，无阴影并且无异常的溏心皮蛋；所述生咸蛋黄为整颗生咸蛋蛋黄。
下述实施例中，复合磷酸盐由三聚磷酸钠、六偏磷酸钠和焦磷酸钠组成，三聚磷酸钠、六偏磷酸钠和焦磷酸钠的质量比为1:3.2:1.5。
下述实施例中，食用油为玉米油。
实施例1
一种三色蛋肠，由以下重量百分比的原料组成：松花皮蛋14％、生咸蛋黄14％、鸡蛋蛋清37％、鸡蛋蛋黄20％、糯米粉4％、白砂糖1.6％、复合磷酸盐0.2％、食盐1.5％、水溶性生姜粉0.4％、水溶性胡椒粉0.3％、食用油4％、水3％。
采用上述原料制备三色蛋肠的方法，具体步骤如下：
(1)鸡蛋蛋黄置于均质机中，于转速3500r/min、60MPa下均质处理5min，得蛋黄液；
(2)将蛋清于-18℃条件下冷冻12h后，于25℃解冻3h至蛋清液完全融化，然后置于液体超微粉碎机中，于4℃下超微粉碎处理3min，得蛋清液；
(3)将步骤(1)所得蛋黄液和步骤(2)所得蛋清液与白砂糖、糯米粉、复合磷酸盐、食盐、水溶生姜粉、水溶胡椒粉、食用油和水混合均匀，得到混合液；
(4)将皮蛋放在夹层锅中沸水浴加热15min，直到蛋壳受热后裂开，捞起后冷却，剥壳后；皮蛋切块(皮蛋块切割方式为先在皮蛋上横切一刀，然后竖切一刀，将皮蛋均分为4块)后于100℃烘箱中烘烤120min，得到预处理后的皮蛋块；
(5)先将生咸蛋黄于170℃烘烤5min，然后于裹浆中浸没2s，捞出放入90℃过油10s，得到预处理后的咸蛋黄浸泡和过油重复4次，得到预处理后的咸蛋黄；其中裹浆由淀粉、生鸡蛋清和水按质量比1：4：9组成；
(6)将步骤(4)得到的皮蛋块、步骤(5)得到的咸蛋黄添加到步骤(3)所制备的混合液中，搅拌均匀，于-0.4MPa进行脱气处理后，灌入肠衣内并密封得到液态肠；将液态肠置于121℃水蒸气中蒸制30min，即得到三色蛋肠。
实施例2
一种三色蛋肠，由以下重量百分比的原料组成：松花皮蛋12％、生咸蛋黄12％、鸡蛋蛋清40％、鸡蛋蛋黄20％、糯米粉4％、白砂糖1.6％、复合磷酸盐0.2％、食盐1.5％、水溶性生姜粉0.3％、水溶性胡椒粉0.4％、食用油3％、水5％。
采用上述原料制备三色蛋肠的方法，具体步骤如下：
(1)鸡蛋蛋黄置于均质机中，于60Mpa、转速3500r/min下均质处理5min，得蛋黄液；
(2)将蛋清于-18℃条件下冷冻12h后，于25℃解冻3h至蛋清液完全融化，然后置于液体超微粉碎机中，于4℃下超微粉碎处理4min，得蛋清液；
(3)将步骤(1)所得蛋黄液和步骤(2)所得蛋清液与白砂糖、糯米粉、复合磷酸盐、食盐、水溶生姜粉、水溶胡椒粉、食用油和水混合均匀，得到混合液；
(4)将皮蛋放在夹层锅中沸水浴加热20min，直到蛋壳受热后裂开，捞起后冷却，剥壳后；皮蛋切块(皮蛋块切割方式为先在皮蛋上横切一刀，然后竖切一刀，将皮蛋均分为4块)后于100℃烘箱中烘烤90min，得到预处理后的皮蛋块；
(5)先将生咸蛋黄于170℃烘烤8min，然后于裹浆中浸没3s，捞出放入70℃油中过油10s，得到预处理后的咸蛋黄浸泡和过油重复4次，得到预处理后的咸蛋黄，其中裹浆由淀粉、生鸡蛋清和水按质量比2：4：9组成；
(6)将步骤(4)得到的皮蛋块、步骤(5)得到的咸蛋黄添加到步骤(3)所制备的混合液中，搅拌均匀，于-0.6MPa进行脱气处理后，灌入肠衣内并密封得到液态肠，将液态肠置于121℃水蒸气中蒸制30min，即得到三色蛋肠。
对比例1
对比例1与实施例1相比：步骤(5)仅对咸蛋黄进行烘烤处理。
相比实施例1而言，对比例1中由于咸蛋黄没有进行裹浆油炸，所以容易溶解于水里且释放出腥味物质，因此蛋肠灌装成型过程中咸蛋黄馅容易散开导致出现浑汤的现象且有腥味，导致整体滋味不和谐，整体不美观。
对比例2
对比例2与实施例1的不同之处在于：将步骤(4)中皮蛋仅进行预煮定型处理。
相比实施例1而言，对比例2中由于皮蛋没有进行烘烤，蛋白、蛋黄在水中会出现褪色的现象，因此蛋肠灌装成型过程中皮蛋导致蛋肠整体呈褐色且不均匀，影响美观程度。
对比例3
对比例3与实施例1的不同之处在于：步骤(2)将蛋清搅拌均匀后于100目滤布过滤得蛋清液。
相比实施例1而言，对比例3蛋清没有经过冻融处理，其黏稠度略低，发泡能力有所下降，导致成品蛋干整体口感偏绵软，咀嚼感略差。
对比评价
将实施例与对比例所述三色蛋肠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18-60岁，人数为2000人，男女各半，通过发放测试三色蛋肠给每位评价人试吃，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
表2
| 实施例1 | 实施例2 | 对比例1 | 对比例2 | 对比例3 | |
| 整体外观(25分) | 23 | 24 | 18 | 19 | 19 |
| 剖面外观(25分) | 24 | 23 | 16 | 13 | 24 |
| 滋味(25分) | 23 | 22 | 20 | 19 | 20 |
| 口感(25分) | 24 | 24 | 20 | 21 | 16 |
| 总分(100分) | 94 | 93 | 74 | 72 | 79 |
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 (6)
1.一种三色蛋肠，其特征在于主要原料按重量百分比包括：皮蛋12％～18％、生咸蛋黄12％～18％、生蛋清35％～45％、生蛋黄20％～30％、糯米粉2～6％、白砂糖1％～5％、复合磷酸盐0.2％～0.6％、食盐1％～5％、生姜粉0.3％～0.9％、胡椒粉0.2％～0.8％、食用油2％～8％、水3％～9％；
所述生咸蛋黄为经烘烤处理后，裹浆油炸的咸蛋黄；其中，烘烤温度为160～180℃，烘烤时间为5～15min，油炸温度为70～90℃，油炸时间为8～18s；裹浆由生蛋清、水和淀粉组成；
所述生蛋清预先经过如下工艺处理的蛋清液，处理工艺如下：将生蛋清于-18～-25℃条件下冷冻12～24h后，然后25～30℃解冻2～5h，接着置于液体超微粉碎机中在0～4℃下超微粉碎处理3～5min，得蛋清液；
所述皮蛋为煮制或蒸制后经烘烤处理的皮蛋块；其中，烘烤温度为90～100℃，烘烤时间为90min～120min。
2.根据权利要求1所述的一种三色蛋肠，其特征在于所述复合磷酸盐由三聚磷酸钠、六偏磷酸钠和焦磷酸钠混合而成；所述食用油为色拉油、菜籽油、大豆油中的一种或几种。
3.权利要求1所述三色蛋肠的制作方法，其特征在于主要包括以下步骤：
(1)将生蛋黄进行均质，得蛋黄液；
(2)将生蛋清于-18～-25℃条件下冷冻12～24h后，然后25～30℃解冻2～5h，接着置于液体超微粉碎机中，在0～4℃下超微粉碎处理3～5min，得蛋清液；
(3)将步骤(1)所得蛋黄液和步骤(2)所得蛋清液与白砂糖、糯米粉、复合磷酸盐、食盐、生姜粉、胡椒粉、食用油和水混合均匀，得到混合液；
(4)将皮蛋煮制或者蒸制蛋壳裂开后，剥壳、切块，于90～100℃烘烤90min～120min，得到预处理后的皮蛋块；
(5)将生咸蛋黄于160～180℃烘烤5～15min，在裹浆中浸没2～6s，然后于70～90℃油炸8～18s，得到预处理后的咸蛋黄；
(6)将步骤(4)所得皮蛋块、步骤(5)所得咸蛋黄添加到步骤(3)所得混合液中搅拌均匀，然后进行负压脱气后，灌入肠衣内并密封得到液态肠，加热熟化，得到三色蛋肠。
4.根据权利要求3所述三色蛋肠的制作方法，其特征在于步骤(1)中，所述均质的条件为：在转速3500～5000r/min、压力40～80MPa下均质处理3～5min。
5.根据权利要求3所述三色蛋肠的制作方法，其特征在于步骤(5)中，裹浆按质量份由淀粉1～3份、生鸡蛋清2～4份、水6～9份组成；裹浆和油炸处理重复3～6次。
6.根据权利要求3所述三色蛋肠的制作方法，其特征在于步骤(6)中，所述熟化为蒸制熟化，将液态肠置于105℃～121℃水蒸气中蒸制30min～40min。
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| CN105851923A (zh) * | 2016-05-05 | 2016-08-17 | 广州宝旺农副产品有限公司 | 一种夹心蛋肠的加工方法 |
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| CN105851923A (zh) * | 2016-05-05 | 2016-08-17 | 广州宝旺农副产品有限公司 | 一种夹心蛋肠的加工方法 |
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