CN111789222A - 一种甜味糯米烤肠及其制备方法 - Google Patents
一种甜味糯米烤肠及其制备方法 Download PDFInfo
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- CN111789222A CN111789222A CN202010813312.XA CN202010813312A CN111789222A CN 111789222 A CN111789222 A CN 111789222A CN 202010813312 A CN202010813312 A CN 202010813312A CN 111789222 A CN111789222 A CN 111789222A
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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
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- A—HUMAN NECESSITIES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠馅料包括以下重量份的原料:糯米、大米、黑米的混合物800‑1000份、白砂糖100‑200份、红小豆50‑100份、葡萄干50‑120份、菠萝100‑200份、马蹄50‑150份、玉米50‑180份、大豆油50‑100份、水800‑1000份;通过在糯米烤肠的馅料中加入红小豆、葡萄干和菠萝,不仅增加了糯米烤肠的营养价值,而且丰富了糯米烤肠的口味,使其口味香甜可口。本发明还提供了所述甜味糯米烤肠的制备方法,通过调整制备工艺,降低了甜味糯米烤肠在烘烤时馅料的膨胀体积,改善了馅料和肠衣的稳定性,使速冻后的甜味糯米烤肠加热后肠衣组织依然均匀,肠衣表面光滑、不炸口,使用口感佳,制备过程简便易操作,便于实现产业化生产。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种甜味糯米烤肠及其制备方法。
背景技术
糯米,其含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用;糯米常被用以制成风味小吃,例如年糕、糍粑等,深受大家喜爱。黑米,含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素,营养丰富。
红小豆,含蛋白质、脂肪、碳水化合物、膳食纤维、维生素A、胡萝卜素、硫胺素、核黄素、尼克酸、维生素、钙、磷、钾、钠、镁、铁、锌、硒、铜、锰、碘。葡萄干,含有糖、纤维、蛋白质和碳水化合物、矿物质钠、钾、钙、镁、磷、叶酸等。菠萝,含有大量的果糖、葡萄糖、维生素B、C、磷、柠檬酸和蛋白酶等物质,每100克菠萝含水分87.1克,蛋白质0.5克,脂肪0.1克,纤维1.2克,尼克酸0.1毫克,钾126毫克,钠1.2毫克,锌0.08毫克,碳水化合物8.5克,钙20毫克,磷6毫克,铁0.2毫克,胡萝卜素0.08毫克,硫胺素0.03毫克,核黄素0.02毫克,维生素C8~30毫克,灰分0.3克,另外还含多种有机酸及菠萝酶等。
传统烤肠大多数都使用猪肉、鸡肉作为主要原料,猪肉和鸡肉的主要营养成分是蛋白质及脂肪、碳水化合物、钙、铁、磷等,因此,以猪肉和鸡肉为主料的烤肠风味、营养成分都比较单一;而且目前市场上大多数烤肠几乎都是咸味产品,喜欢甜味烤肠的消费者就很难买到营养丰富、口味香甜满意产品。
发明内容
为了解决现有技术中存在的不足,本发明的目的之一在于提供一种甜味糯米烤肠,通过在烤肠中添加糯米、黑米、白砂糖、红小豆、葡萄干、菠萝等营养价值较高的馅料,使其营养丰富、均衡,口味香甜。
本发明的目的之二在于提供一种甜味糯米烤肠的制备方法。通过调整制备的工艺,降低了甜味糯米烤肠在烘烤时馅料的膨胀体积,改善了馅料和肠衣的稳定性,使速冻后的糯米烤肠经烤肠机加热后肠衣组织依然均匀,肠衣表面光滑不炸口,使用口感佳。
为了实现上述目的,本发明采用如下技术方案:
一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米的混合物800-1000份、白砂糖100-200份、红小豆50-100份、葡萄干50-120份、菠萝100-200份、马蹄50-150份、玉米50-180份、大豆油50-100份、水800-1000份。
进一步地,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米的混合物850-950份、白砂糖80-180份、红小豆50-80份、葡萄干50-100份、菠萝100-180份、马蹄70-130份、玉米60-160份、大豆油65-90份、水800-920份。
进一步地,所述的肠衣为动物肠衣或植物肠衣。
一种上述甜味糯米烤肠的制备方法,主要包括以下步骤:
(1)制备肠衣:肠衣在使用前,先将其清洗干净后再进行浸泡回软;
(2)制备馅料:按照上述重量份数称取各原料,马蹄切成碎小块,将原料米、红小豆、马蹄碎块、玉米倒入水中蒸煮至成熟,冷却后与白砂糖、葡萄干、菠萝一起倒入搅拌机中搅拌混合均匀,制成馅料备用;
(3)包制成型:将步骤(1)制得的肠衣和步骤(2)制得的馅料灌肠成型;
(4)速冻:将步骤(3)中制备成型的甜味糯米烤肠进行速冻;
(5)包装:将步骤(4)中经过速冻处理的甜味糯米肠进行包装,即完成。
进一步地,所述步骤(1)中的肠衣回软方法为:在37-52℃的温水中浸泡2.5-4小时。
进一步地,所述步骤(2)冷却温度为≤35℃,冷却时间为50-75min。
进一步地,所述步骤(3)灌肠成型长度为70-110mm,直径为20-28mm。
进一步地,所述步骤(4)中速冻过程为在-25--30℃环境下使糯米肠中心温度平均达到-18℃。
进一步地,所述步骤(5)中将速冻完成的糯米肠在6-10min内装入包装袋,进行封口。
进一步地,还包括以下步骤:将包装完成的产品进行金属检测后装箱入库。
与现有技术相比,本发明具有以下优点:
(1)红小豆,含有蛋白质、脂肪、碳水化合物、膳食纤维、维生素A、胡萝卜素、硫胺素、核黄素、尼克酸、维生素、钙、磷、钾、钠、镁、铁、锌、硒、铜、锰、碘;葡萄干,含有糖、纤维、蛋白质和碳水化合物、矿物质钠、钾、钙、镁、磷、叶酸等;菠萝,含有大量的果糖、葡萄糖、维生素B、C、磷、柠檬酸和蛋白酶等物质,另外还含多种有机酸及菠萝酶等,本发明通过在糯米烤肠的馅料中加入红小豆、葡萄干和菠萝,不仅增加了糯米烤肠的营养价值,而且丰富了糯米烤肠的口味,使其变得香甜可口,满足很多喜欢甜味烤肠的人们。
(2)通过调整糯米肠制备工艺,降低了甜味糯米烤肠在烘烤时馅料的膨胀体积,改善了馅料和肠衣的稳定性,使速冻后的糯米肠经加热后肠衣组织依然均匀,肠衣表面光滑、不炸口,使用口感佳。
(3)本发明的糯米烤肠馅料预先经过熟制后采用动物或植物性肠衣进行灌肠,使糯米烤肠馅料提前完成吸水膨胀,使糯米烤肠在加热过程中能有效的保证糯米烤肠肠衣不破裂,制备过程简便易操作,便于实现产业化生产。
具体实施方式
结合以下具体实施例对本发明做进一步的描述,需要说明的是,在不相冲突的前提下,以下描述的各实施例之间或各技术特征之间可以任意组合形成新的实施例。
实施例1
一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米混合物800份、白砂糖100份、红小豆50份、葡萄干50份、菠萝100份、马蹄50份、玉米150份、大豆油50份、水950份。
上述甜味糯米烤肠的制备方法,主要包括如下步骤:
(1)制备肠衣:在使用植物肠衣之前,首先将植物肠衣用温水清洗干净,然后再置入37-52℃的水中浸泡2.5-4小时,待其回软,备用;
(2)制备馅料:按照上述重量份数称取各原料,先将马蹄切成大小均匀的碎小块,然后把糯米、大米、黑米散着的混合物、红小豆、切后的马蹄、玉米倒入水中混合均匀,在95-100℃蒸煮32-40min,待其蒸煮熟后置入小于等于35℃的环境下进行冷却50-75min,完全冷却后再与白砂糖、葡萄干、菠萝一起倒入搅拌机中搅拌混合均匀,制成馅料备用;
(3)包制成型:将步骤(2)制备好的的馅料装入灌肠机中,用步骤(1)中制备好的植物肠衣按照规格要求进行定量灌肠;所得灌肠成型的长度为70-110mm,直径为20-28mm;
(4)速冻:将步骤(3)中制备好的甜味糯米烤肠在-25--30℃的环境下进行速冻,使甜味糯米烤肠的中心温度达到-18℃左右;
(5)包装:将步骤(4)中经过速冻处理好的甜味糯米烤肠在6-10min装入包装袋,进行封口,即完成包装;
(6)最后,将包装完成的甜味糯米烤肠进行金属检测后装箱入库。
实施例2
一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米混合物900份、白砂糖140份、红小豆65份、葡萄干85份、菠萝150份、马蹄100份、玉米140份、大豆油80份、水900份。
上述甜味糯米烤肠的制备方法同实施例1。
实施例3
一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米混合物1000份、白砂糖200份、红小豆95份、葡萄干120份、菠萝190份、马蹄140份、玉米180份、大豆油100份、水800份。
上述甜味糯米烤肠的制备方法同实施例1。
实施例4
一种甜味糯米烤肠,包括馅料和肠衣,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米混合物950份、白砂糖180份、红小豆80份、葡萄干100份、菠萝120份、马蹄100份、玉米120份、大豆油75份、水920份。
上述甜味糯米烤肠的制备方法同实施例1。
对比例1
一种糯米烤肠,肠衣未经过任何预处理,清洗干净后直接使用,水1050份,其余均和实施例1相同。
对比例2
一种糯米烤肠,肠衣未经过任何预处理,清洗干净后直接使用,水1100份,其余均和实施例2相同。
对比例3
一种糯米烤肠,肠衣未经过任何预处理,清洗干净后直接使用,水1150份,其余均和实施例3相同。
对比例4
一种糯米烤肠,和实施例1的区别为糯米没有经过蒸制,直接加水950份进行浸泡吸水,其余均和实施例1相同。
将实施例1-4中的甜味糯米烤肠与对比例1-4中的糯米烤肠置入相同的烤肠机中,在125℃下进行烘烤,观察本发明实施例的海鲜糯米烤肠与对比例中的糯米烤肠的在不同烘烤时间时的炸裂情况,具体的统计数据如表1。
表1实施例1-4的海鲜糯米烤肠与对比例1-4糯米烤肠在不同烘烤时间的炸口数量
样品编号 | 烘烤(10min) | 烘烤(20min) | 烘烤(30min) | 烘烤(40min) |
实施例1 | 0 | 0 | 0 | 2 |
实施例2 | 0 | 0 | 0 | 0 |
实施例3 | 0 | 0 | 0 | 0 |
实施例4 | 0 | 0 | 0 | 0 |
对比例1 | 0 | 2 | 2 | 3 |
对比例2 | 0 | 1 | 2 | 4 |
对比例3 | 0 | 2 | 4 | 9 |
对比例4 | 0 | 1 | 4 | 5 |
由表1中的数据可以看出,与其他实施例相比,实施例1中的甜味糯米烤肠水分最多,在烘烤20min后有轻微的炸口,在配料相同的情况下,对比例1-3中糯米烤肠的水分均大于实施例,这都说明了糯米烤肠水分低可以有效防止炸口;然而对比例4中糯米烤肠的水分与实施例1中甜味糯米烤肠的水分相同,其糯米烤肠的炸口数量却远高于实施例1,这说明在相同的烘烤条件下,本发明糯米馅料预先经过熟制后再进行灌肠,使糯米馅料提前完成吸水膨胀,能有效地降低糯米烤肠在烤肠机加热过程的炸口数量。
上述实施方式仅为本发明的优选实施方式,不能以此来限定本发明保护的范围,本领域的技术人员在本发明的基础上所做的任何非实质性的变化及替换均属于本发明所要求保护的范围。
Claims (10)
1.一种甜味糯米烤肠,包括馅料和肠衣,其特征在于,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米的混合物800-1000份、白砂糖100-200份、红小豆50-100份、葡萄干50-120份、菠萝100-200份、马蹄50-150份、玉米50-180份、大豆油50-100份、水800-1000份。
2.根据权利要求1所述的一种甜味糯米烤肠,其特征在于,所述糯米烤肠的馅料包括以下重量份的原料:糯米、大米、黑米的混合物850-950份、白砂糖80-180份、红小豆50-80份、葡萄干50-100份、菠萝100-180份、马蹄70-130份、玉米60-160份、大豆油65-90份、水800-920份。
3.根据权利要求1所述的一种甜味糯米烤肠,其特征在于,所述的肠衣为动物肠衣或植物肠衣。
4.一种如权利要求1-3任一项所述甜味糯米烤肠的制备方法,其特征在于,主要包括以下步骤:
(1)制备肠衣:肠衣在使用前,先将其清洗干净后再进行浸泡回软;
(2)制备馅料:按照上述重量份数称取各原料,马蹄切成碎小块,将原料米、红小豆、马蹄碎块、玉米倒入水中蒸煮至成熟,冷却后与白砂糖、葡萄干、菠萝一起倒入搅拌机中搅拌混合均匀,制成馅料备用;
(3)包制成型:将步骤(1)制得的肠衣和步骤(2)制得的馅料灌肠成型;
(4)速冻:将步骤(3)中制备成型的甜味糯米烤肠进行速冻;
(5)包装:将步骤(4)中经过速冻处理的甜味糯米肠进行包装,即完成。
5.根据权利要求4所述海鲜糯米烤肠的制备方法,其特征在于,所述步骤(1)中的肠衣回软方法为:在37-52℃的温水中浸泡2.5-4小时。
6.根据权利要求4所述甜味糯米烤肠的制备方法,其特征在于,所述步骤(2)冷却温度为≤35℃,冷却时间为50-75min。
7.根据权利要求4所述甜味糯米烤肠的制备方法,其特征在于,所述步骤(3)灌肠成型长度70-110mm,直径20-28mm。
8.根据权利要求4所述甜味糯米烤肠的制备方法,其特征在于,所述步骤(4)中速冻过程为在-25--30℃环境下使糯米肠中心温度平均达到-18℃。
9.根据权利要求4所述甜味糯米烤肠的制备方法,其特征在于,所述步骤(5)中将速冻完成的糯米烤肠在6-10min内装入包装袋,进行封口。
10.根据权利要求4所述甜味糯米烤肠的制备方法,其特征在于,还包括以下步骤:将包装完成的产品进行金属检测后装箱入库。
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CN102450683A (zh) * | 2010-10-25 | 2012-05-16 | 王茂军 | 一种特殊风味的香肠 |
CN102302123A (zh) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | 一种糯米点心肠及其制作方法 |
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CN104543688A (zh) * | 2013-10-25 | 2015-04-29 | 张勇强 | 糯米香肠 |
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CN104366237A (zh) * | 2014-11-26 | 2015-02-25 | 河南华炬生物工程有限公司 | 一种营养糯米肠及其制作方法 |
CN106376785A (zh) * | 2015-08-05 | 2017-02-08 | 哈尔滨天生态农副产品有限公司 | 一种菠萝蛋黄馅粽子及其制备方法 |
CN105831595A (zh) * | 2016-04-12 | 2016-08-10 | 河南佳怡食品有限公司 | 一种米肠及其制备方法 |
CN106579010A (zh) * | 2016-12-08 | 2017-04-26 | 南京晓庄学院 | 一种速冻糯米红豆肠及其加工方法 |
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