CN111990605A - 一种富含罗勒风味的鸡肉粉制备方法 - Google Patents
一种富含罗勒风味的鸡肉粉制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含罗勒风味的鸡肉粉制备方法，属于调味料加工技术领域。本发明主要步骤包括：将洗净的新鲜鸡胸肉片和罗勒叶碎均匀混合在含有风味增进剂柠檬酸的浸渍液中，密封后进行间歇超声水浴处理，然后高温蒸煮，冷却至室温；将鸡胸肉片先放入微波真空干燥机，再进行热风干燥；将得到的干燥鸡胸肉片打磨成粉，过100目筛，即得产品富含罗勒风味的鸡肉粉。本发明得到的富含罗勒风味的鸡肉粉较好地保持了罗勒风味，同时具有浓郁的鸡味；且溶解度好，口感细腻，适用于日常烹饪使用；加工工艺简单高效，便于操作；最终产品品质良好，保质期长。
Description
技术领域
本发明涉及一种富含罗勒风味的鸡肉粉制备方法，属于调味料加工技术领域。
背景技术
无骨鸡肉在高温高压的条件下经过烹饪、淬取、风干，不添加任何调香、调鲜、调味成分，有效保留天然鸡肉的风味和营养成分的就是鸡肉粉。通常，新鲜鸡肉通过生物酶解提取或熬煮提取，然后浓缩干燥后成为鸡肉粉，最大特点是能溶入水。鸡肉粉不同于鸡精、鸡粉、鸡汁调味品，它的生产工艺有效保留了天然的鸡肉香味且蛋白质含量高，这是其它调味品不能替代的。因此，鸡肉粉已成为备受青睐的鸡肉风味核心基料。
调味品在日常烹饪中能增加菜品的质量，满足消费者的感官需求。因此，鸡肉粉作为调味品的发展空间也很大。鸡肉粉中通常不含盐、味精等成分，是高浓度、高营养、真材实料的调味品。除了应用在鸡精、鸡粉、鸡汁等符合调味料中以外，在日常烹饪过程中添加鸡肉粉还能使菜肴中的鸡味异常浓郁。
罗勒是药食同源的芳香植物，具有特殊的香味特征，常用做咸味香鲜调味剂。罗勒可食，有驱风、芳香、健胃及发汗作用，可用做比萨饼、意粉酱、番茄汁的调料。罗勒中含有人体需要的蛋白质、脂肪、膳食纤维和矿物质，适当食用可以促进肠道蠕动，有助于消化。
目前，我国对于纯鸡肉粉的研究主要集中在加工工艺上，对不同风味的鸡肉粉产品的开发较少。近年来，随着消费口味的多元性日益明显，为了增加鸡肉粉的营养价值和丰富鸡肉粉的风味，新型风味鸡肉粉的开发开始成为企业的研发热点。
康继富(专利申请号：CN201610285363.3)公开了一种罗勒祛湿卤味鸡肉粉的制备方法，其技术方案为将鲜罗勒叶洗净，沥干水，与鸡肉、鸡肝一并投入磨浆机中磨浆，得卤味浆液备用，最后喷雾干燥器中干燥，得鸡肉粉剂。该专利得到一种罗勒祛湿卤味鸡肉粉，但本发明的罗勒风味是通过浸渍、间歇超声处理获得的。
张慜(专利申请号：CN201911093777.6)公开了一种防吸潮鸡粉的制备方法，利用微波真空干燥技术对鸡胸肉进行脱水，通过打粉、筛粉等流程得到纯鸡肉粉，本发明采用微波真空联合热风干燥技术，有更好的技术效果。
林平涛(专利申请号：201010596216.0)公开了一种浓郁鸡香味的鸡肉粉及其加工方法，结合美拉德反应，利用风味物质的氧化调节、修饰技术和协同调和技术以及酶工程手段，对新鲜鸡肉、鸡骨架和鸡板油进行高温高压提取、酶解反应、浓缩后喷雾干燥，辅以热反应增鲜增味，最终得到的鸡肉粉具有纯正浓郁的鸡肉鸡香味，鸡香味比普通鸡粉高出五倍以上，且富含营养物质。该方法简单易行，适合推广使用。所以本发明也将运用高温蒸煮保留鸡的浓郁香味。
廖国洪(专利申请号：201110067901.9)公开了一种口感清淡的纯天然鸡肉粉的制备方法，该方法是通过高温高压烹饪鸡肉，结合水相萃取，高压均质和喷雾干燥得到纯天然鸡肉粉。其中，水相萃取工艺提升了鸡肉和鸡脂的口感，所得鸡粉口感清淡、醇和、绵长，具有天然鸡肉的鲜味，同时保留了营养价值，可以广泛适用于家用调味品和符合调味料中。本发明将用浸渍水相萃取罗勒叶的风味，与鸡香味相结合。
肖峰(专利申请号：201010231070.X)公开了一种以肉鸡屠宰中的副产品为主要原料的纯鸡肉粉的制备方法，主要是以鸡骨架和碎肉为原料，经过机械分离捣碎、高压蒸煮、喷雾干燥生产出含鸡肉成分99％以上的鸡肉粉，该产品具有浓郁鸡肉风味，保质期长，生产工艺流程完善。本发明将用浸渍水相萃取罗勒叶的风味，与鸡香味相结合。
庄洪霞(专利申请号：201710933078.2)公开了一种添加抗氧化剂的高端鸡肉粉调味料及其制备方法，以鸡胸肉、鸡皮和鸡肉泥为原料，研磨后加入迷迭香提取物作为抗氧化添加剂，蒸煮、打浆、干燥、筛分之后得到鸡肉粉调味料。由于市场上的高端鸡肉粉中的脂肪含量较高，高温下脂肪酸败导致鸡肉粉变质，保质期短。而该发明中的产品作为高端鸡肉粉，由于添加了抗氧化剂使得保质期延长，且口感较好。本发明中添加的罗勒风味也具有抗氧化功效，能适当延长产品的保质期。
吕庆茂(专利申请号：201710026512.9)公开了一种具有保健功效的鸡肉粉的制作方法，利用木瓜蛋白酶和黄豆芽浆混合液酶解鸡肉泥得到鸡肉水解液，喷雾干燥得到鸡肉粉。该鸡肉粉具有浓郁的鸡香味，口感醇厚无苦味，而且通过木瓜蛋白酶和黄豆芽中酶系的共同作用产生了大量营养物质，从而具有保健功效。
于景阳(专利申请号：201110216540.X)公开了一种性价比较高的鸡肉粉及其制备方法，以鸡骨架为原料，加入了葡萄糖、D-木糖、甘氨酸、DL-丙氨酸、变性淀粉、柠檬酸和丁基羟基茴香醚进行风味修饰，经过加工处理提取出鸡骨架中的鸡肉风味。得到的产品鸡香味浓郁，成本较低，耐热性强，与市面上肉类香精相比，味道更容易让消费者接受，适合烹饪使用。但是该发明中添加的风味修饰物较多，鸡肉粉含量较少。
夏元振(专利申请号：201310579763.1)公开了一种用于方便面调料包的芝麻鲜香鸡肉粉的生产方法，以鸡肉、芝麻、蚕豆为主要原料，并添加柴胡、羌活、白芷等提取物，制作工艺简单，在丰富鸡肉粉营养的同时，还具有清热解火的功效。该发明弥补了已有技术的不足，提供了一种新风味的鸡肉粉产品。但是该产品应用范围比较局限，仅使用在方便面调料包中。
蒋健明(专利申请号：201510843951.X)公开了一种香菇鸡肉粉调味料的制作方法，以鸡肉提取物和鸡油为主要原料，添加大豆水解蛋白、谷氨酸钠、食盐、蔗糖、麦芽糊精、淀粉、香葱汁、香菇粉、香草、香茅粉等调味料，通过简单的加热混合均匀，烘干过筛即得到具有独特香味的香菇鸡肉粉调味料。但是该产品中添加的香料品种较多，包括香菇粉、香茅粉、白芷等，鸡肉香味有所掩盖，此款鸡肉粉更偏向于复合调味料的滋味。
葛明发(专利申请号：201210534244.9)公开了一种玫瑰花鸡肉味调味粉的制作方法，以纯鸡肉粉、鸡肉提取物和鸡油为主要原料，向其中添加味精、食盐、白砂糖、复合香辛料、蘑菇粉、玫瑰花花粉等调味粉，混合均匀烘干后得到玫瑰花鸡肉风味调味粉。该发明风味独特，具有玫瑰花香味和金针菇鲜味，保健养生，适合日常烹饪的使用。但是多种风味的添加导致鸡粉自身的鸡香风味不够明显，从配料上看该产品更符合调味品鸡精的定义。
发明内容
本发明的目的是提供一种富含罗勒风味的鸡肉粉制备方法，通过间歇超声技术，使鸡肉中融入罗勒风味，并使用微波真空联合热风干燥制得干燥鸡肉片，大大缩短了工艺时间，同时解决了局部过热导致的焦糊现象，提高了产品品质，打磨过筛得到鸡肉含量高、溶解性好，具有罗勒风味的、适合烹饪使用的鸡肉粉，同时延长了产品货架期，在满足企业研发的同时提高了消费者的饮食安全。
本发明的技术方案：
一种富含罗勒风味的鸡肉粉制备方法，主要步骤如下：
(1)鸡肉和罗勒叶预处理：冰鲜鸡肉在自来水中浸泡30分钟后，去除表面残留的血渍、鸡皮及脂肪等杂质，再用自来水冲洗干净，将鸡肉切成约3cm×3cm×0.5cm大小的鸡肉片，备用；用自来水冲洗新鲜的罗勒叶，除去被压坏的和有虫斑的叶片，清洗罗勒上的泥土及污渍，沥干，将洗净的罗勒叶切成3cm左右长的罗勒叶碎，备用；
(2)间歇超声处理：将鸡肉片、罗勒叶碎按照2:1的质量比混合，按照1:7的料液比放入柠檬酸浸渍液中进行间歇超声处理；
(3)高温蒸煮：将间歇超声处理过后的原料全部倒入高温蒸煮容器中，加热，待沸腾后继续煮8-10min；取出煮熟的鸡肉片，置于室温下冷却；
(4)微波真空联合热风干燥：将鸡肉片平摊，在350-400W下微波真空干燥10-12min，取出翻面，再在200-250W下干燥8-10min，得到水分含量为30-40％的半成品，再进行热风干燥，取出；
(5)粉碎过筛：将干燥的鸡肉片放入打粉机中打成粉末，并过100目筛，即得产品富含罗勒风味的鸡肉粉。
步骤(2)中间歇超声处理条件为：在350-400W下每隔3h进行一次间歇超声处理，每次超声处理30-40min，共超声处理3次，超声处理时温度控制在35℃以下。
鸡肉选用的是鸡胸肉。
上述步骤(2)中柠檬酸浸渍液中柠檬酸含量为0.1％。
微波真空干燥时温度控制在50±2℃，热风干燥温度为70℃，风速1-3m/s，干燥至含水率为2-3％。
本发明的有益效果：
1、本发明将罗勒风味与鸡肉风味相融合，采用间歇超声法将罗勒风味添加到新鲜鸡肉当中去，与传统浸渍法相比，缩短了工艺时间，三次间歇超声处理提高了风味提取效率；并在浸渍液中加入柠檬酸作为风味增进剂，保护罗勒风味；并且罗勒作为抗氧化剂延长了鸡肉粉的保质期。
2、本发明将鸡肉高温蒸煮之后，再通过微波真空联合热风干燥制得具有罗勒风味的干燥鸡肉片，与单一的热风干燥相比，微波真空联合热风干燥耗时短、操作方便，所得产品能较好的保留风味；与单一的微波真空干燥相比，联合干燥能解决鸡胸肉片局部过热导致的焦糊现象。
3、本发明磨粉过筛得到富含罗勒风味的鸡肉粉产品，与常见的直接向鸡肉粉中添加香辛料粉末混合均匀所得到的混合鸡肉粉相比，本发明得到的鸡肉粉产品具有更好的溶解性，鸡肉含量更高，且色泽与纯鸡肉粉相近，同时具有罗勒风味，更适合烹饪食用，符合现代调味料多元化的发展趋势。
附图说明
图1是未添加罗勒风味的原味纯鸡肉粉的GC-MS图谱。
图2是富含罗勒风味的鸡肉粉的GC-MS图谱。
图3是富含罗勒风味的鸡肉粉与纯鸡肉粉在贮藏过程中的过氧化值的变化。
图4是不同间歇超声时间下的三种罗勒味鸡肉粉的含水量曲线。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
以下结合技术方案和附图详细叙述本发明专利的具体实施方式。
实例一：一种富含罗勒风味的鸡肉粉制备
(1)鸡胸肉和罗勒叶预处理：冰鲜鸡胸肉在自来水中浸泡30分钟后，去除表面残留的血渍、鸡皮及脂肪等杂质，再用自来水冲洗干净，将鸡胸肉切成约3cm×3cm×0.5cm大小的鸡肉片，备用；用自来水冲洗新鲜的罗勒叶，除去被压坏的和有虫斑的叶片，清洗罗勒叶片和根茎上的泥土及污渍，沥干，将洗净的罗勒叶切成3cm左右长的小段，备用；
(2)间歇超声处理：将鸡胸肉片、罗勒叶碎按照2:1的质量比混合；向蒸馏水中添加0.1％的柠檬酸，得到浸渍液；将混匀的鸡胸肉片和罗勒叶碎按照1:7的料液比放入浸渍液中；每隔3h进行一次间歇超声：在300W下超声处理40min，控制水浴温度不超过35℃，共超声处理3次；
(3)高温蒸煮：将间歇超声处理过后的原料全部倒入高温蒸煮容器中，加热，待沸腾后继续煮10min；取出煮熟的鸡胸肉片，置于室温下冷却；
(4)微波真空联合热风干燥：将鸡胸肉片平摊在圆形培养皿中，在400W下干燥10min，取出翻面，再在200W下干燥10min，得到半成品(水分含量味30-40％)；最后进行热风干燥，干燥温度为70℃，风速1-3m/s，干燥至含水率为2-3％，取出；
(5)粉碎过筛：将干燥的鸡胸肉片放入打粉机中打成粉末，并过100目筛，即得产品富含罗勒风味的鸡肉粉。
本发明利用GC-MS比较制得产品的风味物质，其毛细管色谱柱为DB-5，高纯氦气为载气，流速1.0mL/min，根据解析效果实时调整烘箱加热后，保持在40℃的条件下2min，然后以5℃/min的速率匀速加热至180℃，最后以10℃/min加热至250℃并保持15min。鸡肉粉风味物质组分主要有醛类、酮类、醇类、烷烃类、酯类、酚类等。其中，添加罗勒叶风味的鸡肉粉中检测到的挥发性风味物质均有85种以上，且酚类物质较多(见图2)；而未添加罗勒风味的原味鸡肉粉仅有75种风味物质(见图1)。
实例二：罗勒风味鸡肉粉货架期延长
将洗净的新鲜鸡胸肉片和罗勒叶碎均匀混合在含有风味增进剂柠檬酸的浸渍液中，密封后进行间歇超声水浴处理，超声功率为400W，时间为40min，间隔3h，重复三次；然后高温蒸煮，待水沸腾后继续煮10min，取出鸡胸肉片，冷却至室温；将鸡胸肉片平铺在培养皿中，先放入微波真空干燥机中，在400W下干燥10min，取出翻面，在200下干燥10min，再进行热风干燥，干燥温度为70℃，最终干燥得到的鸡胸肉片含水率为2-3％；将得到的干燥鸡胸肉片打磨成粉，过100目筛，即得产品富含罗勒风味的鸡肉粉。利用本发明生产的罗勒风味鸡肉粉与纯鸡肉粉的过氧化值进行对比。
贮藏过程中鸡肉粉可能发生脂质氧化而品质劣变，过氧化值的大小反映了产品中过氧化物的相对含量高低。过氧化物是脂质氧化分解初期生成的主要化合物，该化合物不稳定，一定条件下又容易分解成醛类、酮类、醇类等小分子化合物，使得产品品质进一步劣变。在45℃下进行加速储藏21天内，罗勒风味鸡肉粉的过氧化值整体小于纯鸡肉粉的过氧化值(见图3)，说明本发明中添加罗勒风味能有效延长产品在货架期内的稳定性。
Claims (5)
1.一种富含罗勒风味的鸡肉粉制备方法，其特征在于，主要步骤为：
(1)鸡肉和罗勒叶预处理：冰鲜鸡肉在自来水中浸泡30分钟后，去除表面残留的血渍、鸡皮及脂肪等杂质，再用自来水冲洗干净，将鸡肉切成约3cm×3cm×0.5cm大小的鸡肉片，备用；用自来水冲洗新鲜的罗勒叶，除去被压坏的和有虫斑的叶片，清洗罗勒叶上的泥土及污渍，沥干，将洗净的罗勒叶切成3cm左右长的罗勒叶碎，备用；
(2)间歇超声处理：将鸡肉片、罗勒叶碎按照2:1的质量比混合，再按照1:7的料液比放入柠檬酸浸渍液中进行间歇超声处理；
(3)高温蒸煮：将间歇超声处理过后的原料全部倒入高温蒸煮容器中，加热，待沸腾后继续煮8-10min；取出煮熟的鸡肉片，置于室温下冷却；
(4)微波真空联合热风干燥：将鸡肉片平摊，在350-400W下微波真空干燥10-12min，取出翻面，再在200-250W下干燥8-10min，得到水分含量为30-40％的半成品，再进行热风干燥，取出；
(5)粉碎过筛：将干燥的鸡肉片放入打粉机中打成粉末，并过100目筛，即得产品富含罗勒风味的鸡肉粉。
2.根据权利要求1所述的一种富含罗勒风味的鸡肉粉制备方法，其特征在于，步骤(2)中间歇超声处理条件为：在350-400W下每隔3h进行一次间歇超声处理，每次超声处理30-40min，共超声处理3次，超声处理时温度控制在35℃以下。
3.根据权利要求1所述的一种富含罗勒风味的鸡肉粉制备方法，其特征在于，鸡肉选用的是鸡胸肉。
4.根据权利要求1所述的一种富含罗勒风味的鸡肉粉制备方法，其特征在于，步骤(2)中柠檬酸浸渍液中柠檬酸含量为0.1％。
5.根据权利要求1所述的一种富含罗勒风味的鸡肉粉制备方法，其特征在于，步骤(4)中微波真空干燥时温度控制在50±2℃，热风干燥温度为70℃，风速1-3m/s，干燥至含水率为2-3％。
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