CN111869835A - 醋蛋奶片及其加工工艺 - Google Patents
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Abstract
本发明公开了一种醋蛋奶片及其加工工艺，由以下重量份数的主要原料制成：鸡蛋30~50份，食醋45~75份，低聚果糖5~15份，木糖醇10~15份、山梨糖醇4~12份，奶酪6~12份，微晶纤维素1~5份，硬脂酸镁0.05~0.15份，复合酶0.08~0.23份，发酵剂0.15~0.3份。本发明所述的醋蛋奶片外观呈浅黄色，质地平整，均一性好；酸甜适中，蛋奶香味浓郁，便于携带，常温保质期达12个月，未出现吸湿现象。
Description
技术领域
本发明属于食品制作领域，具体涉及一种醋蛋奶片及其加工工艺。本发明由湖北神丹健康食品有限公司(农业农村部蛋品制作重点实验室)研究开发完成。
背景技术
随着生活节奏的加快，人们对食品的即食性和营养价值提出了更高的要求。奶片作为一种便携式的休闲零食，能很好地补充蛋白质摄入量。奶片加工一般采用生牛乳灭菌处理，经浓缩、喷雾干燥，压片制得成品。CN109730154A中表明，奶粉存在吸潮现象，加工过程中不当，易出现黏连设备，制得奶片在存放过程中也有吸湿变质的隐患。而且，高温加工过程使得部分营养物质丧失。此外，奶片作为牛奶制品，同样含有乳糖，也会产生乳糖不耐受症状。
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醋蛋奶片及其加工工艺。本发明所制作的醋蛋奶片外观呈浅黄色，质地平整，均一性好；酸甜适中，有明显蛋香味，便于携带，常温保质期达12个月，未出现吸湿现象。
本发明为解决上述提出的问题所采用的技术方案为：
一种醋蛋奶片，由以下重量份数的主要原料加工而成：鸡蛋30～50份，食醋45～75份，低聚果糖5～15份、木糖醇10～15份、山梨糖醇4～12份、奶酪6～12份，微晶纤维素1～5份，硬脂酸镁0.05～0.15份，复合酶0.08～0.23份、发酵剂0.15～0.3份。
按上述方案，所述食醋为米醋、白醋、果醋、晒醋等中的一种或几种。
按上述方案，所述复合酶按质量份数计，由碱性蛋白酶0.01～0.03份、脂肪酶0.02～0.05份、风味酶0.05～0.15份组成。优选地，所述复合酶由碱性蛋白酶、脂肪酶和风味酶按质量比1:2:4组成。
按上述方案，所述发酵剂为保加利亚乳杆菌、嗜热链球菌,干酪乳杆菌、嗜酸乳杆菌等中的一种或几种组成。优选地，发酵剂为保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌和嗜酸乳杆菌按质量比1:2:1:3组成。
本发明所述醋蛋奶片的加工工艺，按照本发明所述原料的重量份数备料，主要步骤如下：
(1)将鸡蛋的蛋壳与蛋液分离，蛋壳采用食醋浸泡2.5～3.5h，过滤后与蛋液合并，得到鸡蛋溶解液；
(2)将低聚果糖和木糖醇添加到步骤(1)所得鸡蛋溶解液中，然后进行巴氏杀菌，杀菌温度为55～65℃，杀菌时间为35～60min；
(3)待步骤(2)所得溶液的温度降至25～35℃，加入复合酶进行酶解，得到酶解液；
(4)步骤(3)所得酶解液中加入奶酪、发酵剂进行发酵，得到发酵混合物；
(5)将步骤(4)所述发酵混合物经速冻、真空冷冻干燥，得到粉体；所得粉体的水分含量为3％～6％；
(6)将步骤(5)所得粉体与山梨糖醇、硬脂酸镁、微晶纤维素混合均匀，再经压片制得醋蛋奶片。
按上述方案，步骤(3)中，酶解温度为40～55℃，酶解时间2～3h。
按上述方案，步骤(4)中，发酵温度为30～37℃，时间为1～2h。
按上述方案，步骤(5)中，速冻条件为：－55～－65℃速冻3～5h；真空冷冻干燥的条件为：真空度0.1～0.15MPa，物料厚度0.1～0.3cm，冷阱温度为－40～－60℃。
按上述方案，步骤(6)中，压片条件为：压力为15MPa～60Mpa，环境温度为20～30℃，相对湿度为45％～55％。
与现有技术相比，本发明的有益效果是：
首先，本发明所述醋蛋奶片采用鸡蛋和醋为主料，除少量乳酪外，较大程度避免了乳糖不耐受的问题。本发明所制作的醋蛋奶片外观呈浅黄色，质地平整，均一性好；酸甜适中，蛋香味浓郁，便于携带，常温保质期达12个月，未出现吸湿现象。
其次，本发明在醋蛋奶片加工工艺，需对鸡蛋溶解蛋液进行巴氏杀菌，避免沙门氏菌和大肠杆菌污染；同时也需避免加工过程中蛋液凝固，导致管道堵塞，采用在巴氏杀菌前加入低聚果糖和木糖醇提高其凝固点至58℃以上，进而采用55～65℃的杀菌温度不仅能够消杀沙门氏杆菌等，也可以保证鸡蛋溶解液不凝固易于后续酶解、发酵步骤。而且，鸡蛋未经过高温，理论上腥味较重，而本发明采用三种酶复合酶解，破坏呈腥味大分子肽类，后经过添加奶酪发酵，产生酸类、醛类风味物质，保证最终所得的醋蛋奶片无腥味；再结合采用冷冻干燥制粉，不仅保持原有营养价值不受破坏，而且控制水分，达到较好的硬度和脆度，常温放置12个月，奶片口感无明显变化；压片过程中添加微晶纤维素，增强粉体的流动性，保证产品加工稳定，成品均匀，添加硬脂酸镁，防止粉体黏连压片机，增强片剂表面光滑性。
附图说明
图1为本发明所述醋蛋奶片的实物图。
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，酶制剂均为南宁东恒华道的市售产品。
下述实施例中，发酵剂由保加利亚乳杆菌L.bulgaricus、嗜热链球菌,干酪乳杆菌L.casei、嗜酸乳杆菌L.acidophilus按质量比1:2:1:3组成。
实施例1
一种醋蛋奶片及其加工工艺，由以下重量份数的原料制成：鸡蛋30份，食醋45份，低聚果糖5份、木糖醇10份、山梨糖醇5份、奶酪6份，微晶纤维素2份，硬脂酸镁0.05份，碱性蛋白酶0.01份、脂肪酶0.03份、风味酶0.08份、发酵剂0.15份。具体加工工艺的步骤如下：
(1)蛋壳与蛋液分离，蛋壳采用食醋浸泡2.5h，过滤后与蛋液合并，得到鸡蛋溶解液；
(2)将低聚果糖和木糖醇添加到步骤(1)所得鸡蛋溶解液中，然后进行巴氏杀菌，杀菌温度为58℃，杀菌时间为60min；
(3)待步骤(2)所得溶液的温度降至25℃，加入复合酶(即碱性蛋白酶和脂肪酶、风味酶)进行酶解，酶解温度为45℃，酶解时间3h，得到酶解液；
(4)步骤(3)所得酶解液中加入奶酪、发酵剂进行发酵，发酵温度为35℃，时间为1h，得到发酵混合物；
(5)将步骤(4)所述发酵混合物经速冻、真空冷冻干燥，得到水分含量为5.2％的粉体；其中，速冻条件为：－60℃速冻4h；真空冷冻干燥的条件为：真空度0.1～0.15MPa，物料厚度0.2cm，冷阱温度为－50℃；
(6)步骤(5)所得粉体与山梨糖醇、硬脂酸镁、微晶纤维素混合均匀，再经压片机制得醋蛋奶片成品，其中，压片条件为：压力为30Mpa，环境温度为25℃，相对湿度为50％。所得醋蛋奶片成品中的水分含量为3.9％，常温放置12个月未吸潮。
实施例2
一种醋蛋奶片及其加工工艺，由以下重量份数的原料制作：鸡蛋50份，食醋75份，低聚果糖15份、木糖醇15份、山梨糖醇6份、奶酪8份，微晶纤维素2份，硬脂酸镁0.15份，碱性蛋白酶0.03份、脂肪酶0.02份、风味酶0.15份、发酵剂0.25份。具体加工工艺的步骤如下：
(1)蛋壳与蛋液分离，蛋壳采用食醋浸泡3.5h，过滤后与蛋液合并，得到鸡蛋溶解液；
(2)将低聚果糖和木糖醇添加到步骤(1)所得鸡蛋溶解液中，然后进行巴氏杀菌，杀菌温度为65℃，杀菌时间为35min；
(3)待步骤(2)所得溶液的温度降至30℃，加入复合酶进行酶解，酶解温度为55℃，酶解时间2h，得到酶解液；
(4)步骤(3)所得酶解液中加入奶酪、发酵剂，发酵温度为37℃，时间为2h，得到发酵混合物；
(5)将步骤(4)所述发酵混合物经速冻、真空冷冻干燥，得到水分含量为4.6％的粉体；其中，速冻条件为：－55℃速冻5h；真空冷冻干燥的条件为：真空度0.1～0.15MPa，物料厚度0.15cm，冷阱温度为－45℃；
(6)压片：步骤(5)所得粉体与山梨糖醇、硬脂酸镁、微晶纤维素混合均匀，再经压片机制得醋蛋奶片成品，其中，压片条件为：压力为50Mpa，环境温度为20℃，相对湿度为45％。所得醋蛋奶片成品的水分含量为3.5％，常温放置12个月未吸潮。
实施例1和2所得醋蛋奶片的评价指标以及产品标准如表1所示。
表1
对比例1
对比例1与实施例1的不同之处在于：步骤(2)中低聚果糖、木糖醇在步骤(4)中添加。
与实施例1相比，对比例1中醋蛋混合液进行巴氏杀菌时，蛋液出现凝固现象，导致粉体质地不够均匀，因此制作的醋蛋奶片成品质构不均匀，口感不够细腻，略有硌牙感。
对比例2
与实施例1的不同之处在于：无步骤(3)或步骤(4)。
与实施例1相比，对比例2中无步骤(3)或步骤(4)，制作出的醋蛋奶片腥味较重，影响食用，因此酶解和发酵过程对醋蛋奶片去腥效果较好。
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 (10)
1.一种醋蛋奶片，其特征在于主要由以下重量份数的原料制成：鸡蛋30～50份，食醋45～75份，低聚果糖5～15份，木糖醇10～15份，山梨糖醇4～12份，奶酪6～12份，微晶纤维素1～5份，硬脂酸镁0.05～0.15份，复合酶0.08～0.23份，发酵剂0.15～0.3份。
2.根据权利要求3所述的一种醋蛋奶片，其特征在于所述复合酶按质量份数计，由碱性蛋白酶0.01～0.03份、脂肪酶0.02～0.05份、风味酶0.05～0.15份组成；所述发酵剂为保加利亚乳杆菌、嗜热链球菌,干酪乳杆菌、嗜酸乳杆菌中的一种或几种组成。
3.根据权利要求2所述的一种醋蛋奶片，其特征在于所述复合酶由碱性蛋白酶、脂肪酶和风味酶按质量比1:2:4组成。
4.根据权利要求2所述的一种醋蛋奶片，其特征在于所述发酵剂为保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌和嗜酸乳杆菌按质量比1:2:1:3组成。
5.根据权利要求1所述的一种醋蛋奶片，其特征在于所述食醋为米醋、白醋、果醋、晒醋中的一种或几种。
6.权利要求1所述的醋蛋奶片的加工工艺，其特征在于包括如下步骤：
(1)将鸡蛋的蛋壳与蛋液分离，蛋壳采用食醋浸泡2.5～3.5h，过滤后与蛋液合并，得到鸡蛋溶解液；
(2)将低聚果糖和木糖醇添加到步骤(1)所得鸡蛋溶解液中，然后进行巴氏杀菌，杀菌温度为55～65℃，杀菌时间为35～60min；
(3)待步骤(2)所得溶液的温度降至25～35℃，加入复合酶进行酶解，得到酶解液；
(4)步骤(3)所得酶解液中加入奶酪、发酵剂进行发酵，得到发酵混合物；
(5)将步骤(4)所述发酵混合物经速冻、真空冷冻干燥，得到粉体；所得粉体的水分含量为3％～6％；
(6)将步骤(5)所得粉体与山梨糖醇、硬脂酸镁、微晶纤维素混合均匀，再经压片制得醋蛋奶片。
7.根据权利要求6所述的醋蛋奶片的加工工艺，其特征在于步骤(3)中，酶解温度为40～55℃，酶解时间2～3h。
8.根据权利要求6所述的醋蛋奶片的加工工艺，其特征在于步骤(4)中，发酵温度为30～37℃，时间为1～2h。
9.根据权利要求6所述的醋蛋奶片的加工工艺，其特征在于步骤(5)中，速冻条件为：－55～－65℃速冻3～5h；真空冷冻干燥的条件为：真空度0.1～0.15MPa，物料厚度0.1～0.3cm，冷阱温度为－40～－60℃。
10.根据权利要求6所述的醋蛋奶片的加工工艺，其特征在于步骤(6)中，压片条件为：压力为15MPa～60Mpa，环境温度为20～30℃，相对湿度为45％～55％。
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| CN107853615A (zh) * | 2017-10-23 | 2018-03-30 | 扬州大学 | 一种发酵型醋蛋咀嚼片及其制备方法 |
| CN107874155A (zh) * | 2017-10-23 | 2018-04-06 | 扬州大学 | 一种水果味发酵醋蛋咀嚼片及其制备方法 |
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| CN107647318A (zh) * | 2017-10-23 | 2018-02-02 | 扬州大学 | 一种醋蛋泡腾片及其制备方法 |
| CN107853615A (zh) * | 2017-10-23 | 2018-03-30 | 扬州大学 | 一种发酵型醋蛋咀嚼片及其制备方法 |
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