CN111657423A - 一种基于植物蛋白肉的麻辣水饺及其制备方法 - Google Patents
一种基于植物蛋白肉的麻辣水饺及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种基于植物蛋白肉的麻辣水饺及其制备方法，麻辣水饺包括水饺皮和包裹于水饺皮内的馅料，所述的馅料内包含大豆拉丝蛋白，本发明克服了现有技术的不足，本方法的馅料制作时加入的谷氨酰胺转氨酶可催化预混料中的蛋白质之间产生共价交联，提高馅料的弹性和韧性，水饺皮中含有淀粉改性六偏磷酸钠稳定剂，在该稳定剂制备的过程中，食用碱可促进部分淀粉发生水解，形成大量的羟基与六偏磷酸根形成氢键，六偏磷酸钠更容易与面粉进行混合，使六偏磷酸钠在水饺皮中能均匀分布，且保证了该麻辣水饺在速冻的过程中不会发生破裂。
Description
技术领域
本发明涉及水饺技术领域，具体属于一种基于植物蛋白肉的麻辣水饺及其制备方法。
背景技术
蛋白质的传统来源是畜牧业，长期存在着耗能大污染高，含有动物抗生素，高胆固醇的影响。替代蛋白可减少全球环境污染和资源浪费，且具有零胆固醇、低脂肪等健康优势，减少肉制品带来的患病风险，满足绿色健康消费理念。同时有效解决人口增长以及城市化进程所带来的肉类需求总量大幅攀升，替代蛋白作为最相似的肉类替代品，具有广阔的市场前景。
其中植物蛋白来源于植物，价格低廉，营养全面，易被人体消化吸收，具有多种生理保健功能。平时常见的豆类、谷类、薯类、坚果均含有蛋白质，其中豆类尤其是大豆蛋白质含量高达40％。植物蛋白整体成本低、安全性强、易消化且对动物福利和环境副作用小，现已大量应用，是目前为止最佳的替代蛋白质。为提升水饺的口感，水饺中基本都会添加肉类，而肉类会使水饺中含有动物抗生素，并使水饺具有高的胆固醇含量，不利于食用者的身体健康。
发明内容
本发明的目的是提供一种基于植物蛋白肉的麻辣水饺及其制备方法，水饺的馅料中不添加任何的肉类，且水饺具有零胆固醇、低脂肪的优点，且生产成本更低。
为解决上述问题，本发明所采取的技术方案如下：
一种基于植物蛋白肉的麻辣水饺，包括水饺皮和包裹于水饺皮内的馅料，所述的馅料内包含大豆拉丝蛋白。
其中，所述的馅料内大豆拉丝蛋白所占的重量比为10-20％。
其中，所述的馅料的制备方法为：
(1)将大豆拉丝蛋白8份用5-10℃的水浸泡至完全胀开，使用脱水机进行脱水，然后放入斩拌机中斩拌成丝状大豆拉丝蛋白；
(2)向斩拌机中加入5-10℃的水20份，在斩拌过程中缓慢加入甲基纤维素4份、阿拉伯胶1份和瓜尔胶2份，继续斩拌1小时，加入大豆油0.5份，得到乳化浆；
(3)将丝状大豆拉丝蛋白加入乳化桨中，搅拌混合均匀，得到预混料；
(4)将卡拉胶3份、麻辣腌料0.6份、麻辣液体调味料0.8份、魔芋粉2.5份与水20份混合均匀，加热到90℃，冷却24h，得到皮冻；
(5)将麻辣液体调味料加入预混料中混合1mins，然后加入主料混合1mins，接着加入皮冻和谷氨酰胺转氨酶0.4份，混合30s，30℃保温2小时，得到馅料；
其中，所述的麻辣液体调味料由以下重量份的原料组成：精选生抽0.1-1份、白砂糖0.1-1份、味精0.1-1份、食用盐0.1-1份、复配增稠剂Protex MCK 902 0.1-1份、乳化油0.1-1份、安琪酵母抽提物F5902 0.1-1份、香精GA6186 0.1-1份、复配增稠剂DHBS-1 0.1-1份、呈味核苷酸二钠I+G 0.1-1份。
其中，所述的主料由以下重量份的原料组成：水10-20份、小麦粉10-20份、圆包菜1-10份、大豆油1-5份、黑木耳1-5份、醋酸酯淀粉0.1-1份。
其中，所述的水饺皮由以下重量份的原料制成：面粉45-50份、稳定剂3-4份、食盐3-4份、水20-25份。
其中，所述的稳定剂为淀粉改性六偏磷酸钠，所述的稳定剂的制备方法为：将10-15份的六偏磷酸钠和食用碱1.0-1.5份溶于30份的水中，加热至60℃，然后加入15-20份的淀粉溶液，恒温反应5小时，得到浆料，将浆料在80℃、-0.1Mpa下真空干燥，粉碎，使用200目的筛网筛分后，得到稳定剂。
制备麻辣水饺的方法，包括以下步骤：
a、将面粉、稳定剂混合；接着将食盐溶于水中，使其溶解完全，成为盐水；然后，将盐水投入面粉和稳定剂的粉料中，混合均匀，揉成面团；
b、将面团置于25℃的环境中醒面40min，然后，制成厚度为2.0mm、直径为60mm的水饺皮；
c、将水饺皮与馅料制成生麻辣水饺；
d、将生麻辣水饺，在-20℃下速冻8小时，经包装后，即得麻辣水饺成品。
本发明与现有技术相比较，本发明的实施效果如下：
该麻辣水饺的馅料原料含有包菜、黑木耳和大豆拉丝蛋白，营养丰富且全面，成本低，使用大豆拉丝蛋白取代肉类，水饺不含胆固醇，且饱和脂肪酸含量低，更有利于食用者的健康；且大豆拉丝蛋白为具弹性、韧性的纤维束，增强了水饺馅料在食用时的弹性和嚼劲，提升了该麻辣水饺的口感，食用时更加的可口。
而本发明的麻辣水饺的馅料制备时，将其麻辣作用的麻辣腌料和麻辣液体调味直接加入到皮冻中，由于皮冻原料中存在卡拉胶和魔芋粉，使麻辣腌料和麻辣液体调味可被皮冻锁住，防止在包水饺皮的过程中，麻辣腌料和麻辣液体调味产生外流，导致水饺的麻辣口感发生下降，且需要食用时，通过煮熟该麻辣水饺，皮冻发生熔化，产生麻辣的汁液，将整个水饺内的馅料浸润，使该水饺使用时更加鲜美；而馅料制作时加入的谷氨酰胺转氨酶可催化预混料中的蛋白质之间产生共价交联，提高馅料的弹性和韧性。
另外，该麻辣水饺的水饺皮中含有淀粉改性六偏磷酸钠稳定剂，在该稳定剂制备的过程中，食用碱可促进部分淀粉发生水解，形成大量的羟基与六偏磷酸根形成氢键，六偏磷酸钠更容易与面粉进行混合，使六偏磷酸钠在水饺皮中能均匀分布，且保证了该麻辣水饺在速冻的过程中不会发生破裂。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明中使用的麻辣腌料来源于济源市诚味食品有限公司，淀粉来源于湖南奥驰生物科技有限公司，为直链淀粉，将10-15kg的六偏磷酸钠和食用碱1.0-1.5kg溶于30kg的水中，加热至60℃，然后加入15-20kg的淀粉溶液，恒温反应5小时，得到浆料，将浆料在80℃、-0.1Mpa下真空干燥，粉碎，使用200目的筛网筛分后，得到稳定剂。
实施例1
麻辣水饺通过以下步骤制成：
首先进行水饺皮的制作：将面粉40-50kg、稳定剂3-4kg混合；接着将食盐3-4kg溶于20-25kg水中，使其溶解完全，成为盐水；然后，将盐水投入面粉和稳定剂的粉料中，混合均匀，揉成面团；将面团置于25℃的环境中醒面40min，然后，制成厚度为2.0mm、直径为60mm的水饺皮。
然后制备馅料：
(1)将大豆拉丝蛋白8kg用5-10℃的水浸泡至完全胀开，使用脱水机进行脱水，然后放入斩拌机中斩拌成丝状大豆拉丝蛋白；
(2)向斩拌机中加入5-10℃的水20kg，在斩拌过程中缓慢加入甲基纤维素4kg、阿拉伯胶1kg和瓜尔胶2kg，继续斩拌1小时，加入大豆油0.5kg，得到乳化浆；
(3)将丝状大豆拉丝蛋白加入乳化桨中，搅拌混合均匀，得到预混料；
(4)将卡拉胶3kg、麻辣腌料0.6kg、麻辣液体调味料0.8kg、魔芋粉2.5kg与水20kg混合均匀，加热到90℃，冷却24h，得到皮冻；
(5)将麻辣液体调味料：精选生抽0.1-1kg、白砂糖0.1-1kg、味精0.1-1kg、食用盐0.1-1kg、复配增稠剂Protex MCK 902 0.1-1kg、乳化油0.1-1kg、安琪酵母抽提物F59020.1-1kg、香精GA6186 0.1-1kg、复配增稠剂DHBS-1 0.1-1kg、呈味核苷酸二钠I+G0.1-1kg加入预混料中混合1mins，然后加入主料：水10-20kg、小麦粉10-20kg、10目的圆包菜颗粒1-10kg、大豆油1-5kg、黑木耳1-5kg、醋酸酯淀粉0.1-1kg混合1mins，接着加入皮冻和谷氨酰胺转氨酶0.4kg，混合30s，30℃保温2小时，使谷氨酰胺转氨酶催化预混料中的蛋白质之间产生共价交联，提高馅料的弹性和韧性，然后得到馅料；
最后，将水饺皮与馅料制成生麻辣水饺；将生麻辣水饺，在-20℃下速冻8小时，经包装后，即得麻辣水饺成品。
对照例1
与实施例的不同在于，稳定剂使用六偏磷酸钠。
对照例2
谷氨酰胺转氨酶的加入量为0。
对照例3
与实施例1的不同在于，大豆拉丝蛋白的加入量为0。
将实施例1和对照例1-2中的麻辣水饺各取50个，对比发现，对照例1中有3个水饺的水饺皮在速冻的过程中发生了龟裂，而实施例1和对照例2中的麻辣水饺未发生龟裂；将实施例1和对照例1-2煮熟后，由20个人蒙上双眼进行品尝，按照以下标准进行馅料弹性评分：1分、无弹性；2分、有弹性；3分、弹性较好；4分、弹性好。其中，实施例1的弹性平均得分为3.7分；对照例1的弹性平均得分为3.5分；对照例2的弹性平均得分为3分；对照例3的弹性平均得分为1.6分。因此，谷氨酰胺转氨酶和大豆拉丝蛋白显著提升了麻辣水饺的口感。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种基于植物蛋白肉的麻辣水饺，包括水饺皮和包裹于水饺皮内的馅料，其特征在于，所述的馅料内包含大豆拉丝蛋白。
2.根据权利要求1所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的馅料内大豆拉丝蛋白所占的重量比为10-20％。
3.根据权利要求1所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的馅料的制备方法为：
(1)将大豆拉丝蛋白8份用5-10℃的水浸泡至完全胀开，使用脱水机进行脱水，然后放入斩拌机中斩拌成丝状大豆拉丝蛋白；
(2)向斩拌机中加入5-10℃的水20份，在斩拌过程中缓慢加入甲基纤维素4份、阿拉伯胶1份和瓜尔胶2份，继续斩拌1小时，加入大豆油0.5份，得到乳化浆；
(3)将丝状大豆拉丝蛋白加入乳化桨中，搅拌混合均匀，得到预混料；
(4)将卡拉胶3份、麻辣腌料0.6份、麻辣液体调味料0.8份份、魔芋粉2.5份与水20份混合均匀，加热到90℃，冷却24h，得到皮冻；
(5)将麻辣液体调味料加入预混料中混合1mins，然后加入主料混合1mins，接着加入皮冻和谷氨酰胺转氨酶0.4份，混合30s，30℃保温2小时，得到馅料。
4.根据权利要求3所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的麻辣液体调味料由以下重量份的原料组成：精选生抽0.1-1份、白砂糖0.1-1份、味精0.1-1份、食用盐0.1-1份、复配增稠剂Protex MCK 902 0.1-1份、乳化油0.1-1份、安琪酵母抽提物F59020.1-1份、香精GA6186 0.1-1份、复配增稠剂DHBS-1 0.1-1份、呈味核苷酸二钠I+G 0.1-1份。
5.根据权利要求3所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的主料由以下重量份的原料组成：水10-20份、小麦粉10-20份、圆包菜1-10 份、大豆油1-5份、黑木耳1-5份、醋酸酯淀粉0.1-1份。
6.根据权利要求1所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的水饺皮由以下重量份的原料制成：面粉45-50份、稳定剂3-4份、食盐3-4份、水20-25份。
7.根据权利要求6所述的一种基于植物蛋白肉的麻辣水饺，其特征在于，所述的稳定剂为淀粉改性六偏磷酸钠，所述的稳定剂的制备方法为：将10-15份的六偏磷酸钠和食用碱1.0-1.5份溶于30份的水中，加热至60℃，然后加入15-20份的淀粉溶液，恒温反应5小时，得到浆料，将浆料在80℃、-0.1Mpa下真空干燥，粉碎，使用200目的筛网筛分后，得到稳定剂。
8.制备权利要求1-7任意一项所述的一种基于植物蛋白肉的麻辣水饺的方法，其特征在于，包括以下步骤：
a、将面粉、稳定剂混合；接着将食盐溶于水中，使其溶解完全，成为盐水；然后，将盐水投入面粉和稳定剂的粉料中，混合均匀，揉成面团；
b、将面团置于25℃的环境中醒面40min，然后，制成厚度为2.0mm、直径为60mm的水饺皮；
c、将水饺皮与馅料制成生麻辣水饺；
d、将生麻辣水饺，在-20℃下速冻8小时，经包装后，即得麻辣水饺成品。
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Application publication date: 20200915 |