CN112106944A - 一种咸蛋清魔芋蛋干及其制备方法 - Google Patents
一种咸蛋清魔芋蛋干及其制备方法 Download PDFInfo
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Abstract
本发明属于食品加工领域,本方法公开了一种含咸蛋清的魔芋蛋干的制备方法。其主要特征在于该魔芋蛋干由以下重量份配比的原料组成:生咸蛋清50~60份、水40~50份、魔芋粉6~8份、大豆分离蛋白2~3份、玉米淀粉0.5~1.5份、白砂糖4~5份、酵母抽提物0.3~0.5份、姜粉0.3~0.5份、鲜味素0.4~0.6份、玉米油5.5~6.0份、香辣精油0.7~0.9份、青花椒油0.2~0.4份、Na2CO3 0.5~0.6份。该魔芋蛋干蛋白质含量4.3%~6.5%,富含魔芋膳食纤维,营养价值高、成本低、工艺简单,能有效利用咸蛋黄加工副产物,避免资源浪费,为咸蛋清的开发利用提供新思路,产品应用前景广。
Description
技术领域
本发明涉及一种食品的加工生产方法,具体涉及一种咸蛋清魔芋蛋干及其制备方法。
背景技术
我国90%的鸭蛋以咸鸭蛋制品消费,每枚咸蛋中所含咸蛋清的质量约为54.73%。咸蛋清中盐分的含量高达7%~8%,在腌制过程中蛋白质组成成分并没有发生,且蛋白质含量高达11%~14%。在咸蛋黄的加工生产过程中,大部分的咸蛋清未得到合理利用被丢弃浪费。目前,对咸蛋清的利用主要分为以下三个方面:一是咸鸭蛋清生物活性成分的提取,包括溶菌酶和抗生物素蛋白;二是咸鸭蛋清制备功能肽的制备研究,如制备抗氧化肽、白蛋白肽、功能肽呈味料等;三是脱盐或未脱盐咸鸭蛋清直接添加于食品中,以改善食品的质构特性同时增强营养价值。
魔芋是一种热能低但含有高膳食纤维的食品,魔芋的主要有效成分是魔芋葡甘聚糖,为可溶性半纤维素。与白菜、芹菜等蔬菜中所含的非水溶性纤维不同,魔芋葡甘聚糖可参与人体的代谢作用及影响肠道菌向有利于人体健康的方向发展。魔芋的保健作用是发挥可溶性膳食纤维对人体营养不平衡的调节作用,如润肠通便、调节脂质代谢、改善糖代谢、减肥等。
CN104026637A公开了一种利用咸蛋清制作禽蛋干的方法,它以鸡蛋、咸鸭蛋清为原料,经卤制生产一款具有五香风味的蛋干,该方法可有效解决咸蛋清利用不彻底的问题,但是步骤中仍需对咸蛋清进行脱盐处理,方法较为复杂,会一定层度上增加加工成本,且该方法生产的蛋干口感与普通蛋干并无太大差异。CN109770266A公开了一种蛋干复合质构改良剂、高咀嚼性蛋干及其制备方法,以谷氨酰胺转氨酶、结冷胶、魔芋胶、瓜儿豆胶复合质构改良剂,并以此改良鸡蛋干的咀嚼性,该改良剂配方较为复杂。CN109527434A公开了一种咸蛋清鸡蛋干及其制作方法,鸡蛋蛋液中添加咸蛋清,采用凝胶性多糖明胶、淀粉、果胶中的一种或多种对口感进行改良,明胶和果胶形成的凝胶具有一定的脆性。
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咸蛋清魔芋蛋干的制备方法,蛋白质含量高,且富魔芋膳食纤维,营养又美味。
本发明为解决上述提出的问题所采用的技术方案为:
一种咸蛋清魔芋蛋干的制备方法,包括如下步骤:
(1)按重量份数准备以下原料:咸蛋清50~60份、魔芋粉6~8份、大豆分离蛋白2~3份、玉米淀粉0.5~1.5份、白砂糖4~5份、酵母抽提物0.3~0.5份、姜粉0.3~0.5份、玉米油5.5~6.0份、香辣精油0.7~0.9份、青花椒油0.2~0.4份、Na2CO3 0.5~0.6份;
(2)将魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖搅拌混合均匀,得到预混物;然后将咸蛋清、酵母抽提物、姜粉、鲜味素加入水中,搅拌均匀后再加入所述预混物,再次搅拌均匀;
(3)将Na2CO3预先用原料中少量的水(溶解Na2CO3的水和步骤(2)中的用水之和为原料中的总水量)溶解成溶液,然后加入步骤(2)搅拌好的溶液中;
(4)将步骤(3)混合好的溶液立即转移到模具中,并放入蒸锅进行蒸煮;
(5)将步骤(4)蒸煮过后的魔芋蛋干块晾凉,经切片、烘烤、拌料、装袋、抽真空、杀菌,得到咸蛋清魔芋蛋干;其中拌料采用玉米油、香辣精油和青花椒油。
优选地,步骤(1)中,咸蛋清经纱布过滤后使用,无蛋壳、细带或其他杂质存在。
优选地,步骤(2)、步骤(3)中,通过水浴控温,温度控制在65~75℃,控制搅拌速度4000~5000r/min,保证充分溶解。
优选地,步骤(2)中,将白砂糖、魔芋粉、玉米淀粉、大豆分离蛋白预混,得到预混物;然后将咸蛋清、酵母抽提物、姜粉、鲜味素先加入水中搅拌溶解,再加入预混物,搅拌均匀。步骤(2)按照这个预混以及加料顺序,能够保证各原料混合均匀。
优选地,步骤(4)中,蒸煮时间宜控制在20~25min。
优选地,步骤(5)中,切片厚度3~4mm;烘烤条件为:60℃烘烤20~25min;杀菌采用二段式杀菌,杀菌条件:一段90~95℃、10~20min,二段115~125℃、10~20min。
优选地,步骤(5)中,拌料过程在滚筒式翻转拌料机中完成。
本发明的技术构思:咸蛋清虽然盐分很高,但是仍然保持着较好的凝胶性、起泡性和乳化性等功能特性。魔芋粉中膳食纤维含量较高,在碱性环境下高温蒸煮后凝结成块状固体。本发明结合咸蛋清优良的凝胶性能,以及魔芋粉在碱性条件下凝胶成型的特点,将咸蛋清与魔芋粉、大豆分离蛋白、玉米淀粉、调味料等在碱性条件下充分混合,通过控温加料、凝固成型等过程,经蒸煮、烘烤、拌料一系列工艺环节,可得到一种蛋白质及膳食纤维含量高,口感弹嫩、麻辣风味诱人、甜咸适中、色香味俱佳的休闲零食,充分利用咸蛋清资源,同时解决魔芋类食品蛋白含量不足的问题。本发明所得魔芋蛋干蛋白质含量4.3%~6.5%,膳食纤维含量4.5~6.0%。
本发明与现有技术相比,具有如下有益效果和优点:
首先,本发明合理利用咸蛋清的凝胶特性,充分发挥咸蛋清的应用价值,咸蛋清添加量高达50%,提供了丰富的蛋白质,充分利用了咸蛋清,产品成本低廉,外观、味道、品质兼优。
第二,本发明配方中添加魔芋粉、玉米淀粉不仅对蛋干的质构和口感进行改良,提高咀嚼性,弹性和韧性较高,使最终的产品更加Q弹;并且利用魔芋粉碱性条件下凝胶成型的特点,替代加工过程中复合磷酸盐的使用,提高了产品的安全性。
附图说明
图1为本发明所得咸蛋清魔芋蛋干的实物产品图。
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。
实施例1
一种咸蛋清魔芋蛋干的制备方法,包括如下步骤:
(1)按重量份数计,取咸蛋清原料60份、水40份、魔芋粉5.0份、大豆分离蛋白2.0份、玉米淀粉0.5份、白砂糖4份、酵母抽提物0.3份、姜粉0.3份、鲜味素0.4份、Na2CO3 0.5份、玉米油6.0份、香辣精油0.7份、青花椒油0.2份;
(2)将水温控制在65~75℃,向其中倒入称量好的咸蛋清、酵母抽提物、姜粉、鲜味素,然后加入魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖四者的预混物,并通过搅拌器搅拌均匀;
(3)将预先溶解好的Na2CO3溶液加入步骤(2)搅拌好的溶液中;
(4)将步骤(3)混合好的溶液立即转移到模具中,并放入蒸锅蒸20min;
(5)蒸煮过后的魔芋蛋干块晾凉,切片厚度3mm,60℃烘烤20min,取出后采用滚筒式翻转拌料机将魔芋蛋干与玉米油、香辣精油、青花椒油混合拌料,装袋抽真空;接着采用二段式杀菌,杀菌条件:一段95℃、20min,二段121℃、15min,得到咸蛋清魔芋蛋干。
本实施例所得咸蛋清魔芋蛋干成品组织状态均一、气孔较小、浅黄色泽(这里是蛋干的剖面颜色,拌料后蛋干表面的颜色融合了香辣精油等颜色,颜色偏红棕色)、口感弹嫩、富有麻辣风味、甜咸适中。
实施例2
一种咸蛋清魔芋蛋干的制备方法,包括如下步骤:
(1)按重量份数计,取咸蛋清原料50份、水50份、魔芋粉6份、大豆分离蛋白3份、玉米淀粉1.5份、白砂糖5份、酵母抽提物0.5份、姜粉0.5份、鲜味素0.6份、Na2CO3 0.6份、玉米油5.0份、香辣精油0.9份、青花椒油0.3份;
(2)将水温控制在65~75℃,向其中倒入称量好的咸蛋清、酵母抽提物、姜粉、鲜味素,然后加入魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖四者的预混物,并通过搅拌器搅拌均匀;
(3)将预先溶解好的Na2CO3溶液加入步骤(2)搅拌好的溶液中;
(4)将步骤(3)混合好的溶液立即转移到模具中,并放入蒸锅蒸20min;
(5)蒸煮过后的魔芋蛋干块晾凉,切片厚度4mm,60℃烘烤20min,取出后采用滚筒式翻转拌料机将魔芋蛋干与玉米油、香辣精油、青花椒油混合拌料,装袋抽真空;接着采用二段式杀菌,杀菌条件:一段95℃、20min,二段121℃、15min,得到咸蛋清魔芋蛋干。
本实施例所得咸蛋清魔芋蛋干成品组织状态均一、气孔较小且分布均匀、色泽诱人、口感Q弹、麻辣风味特点突出,令人回味无穷。
对比例1
本对比例与实施例1的不同之处仅在于:步骤(2)中采用常温水,步骤(2)和步骤(3)均在常温下混合搅拌。
该对比例1所得咸蛋清魔芋蛋干成品中存在许多未溶解的胶块,造成咀嚼困难,外观不佳。
对比例2
本对比例与实施例1的不同之处仅在于:步骤(2)中,先加入魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖四者的预混物,再加入咸蛋清、酵母抽提物、姜粉、鲜味素。
该对比例2所得咸蛋清魔芋蛋干成品中存在未溶解块状固体,影响产品外观和咀嚼感。
对比例3
本对比例与实施例1的不同之处仅在于:省略步骤(3),预先溶解好的Na2CO3溶液在步骤(2)中与咸蛋清、酵母抽提物、姜粉、鲜味素一同加入。
该对比例3所得咸蛋清魔芋蛋干成品存在许多大的气孔,严重影响产品外观。
对比例4
对比例4为市售鸡蛋干。
将实施例1~2所制备的咸蛋清魔芋蛋干与对比例1~4所述产品分发给受试人群进行试吃,并收集感官评价表。受试人群18~50岁,评价人数50人,表1为受试人群所填感官评价标准表,表2为评价结果,从表2可知,实施例产品整体感官较好,与市售鸡蛋干相比口感Q弹、色泽偏浅黄、麻辣风味突出。
表1感官评价标准
表2感官评价结果
项目 | 实施例1 | 对比例1 | 对比例2 | 对比例3 | 实施例2 | 对比例4 |
剖面外观 | 9 | 6 | 5 | 4 | 8 | 9 |
口感 | 9 | 7 | 4 | 8 | 9 | 9 |
气味 | 8 | 8 | 8 | 9 | 10 | 9 |
滋味 | 9 | 8 | 8 | 8 | 10 | 8 |
总分 | 35 | 29 | 25 | 29 | 37 | 35 |
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)
1.一种咸蛋清魔芋蛋干的制备方法,其特征在于包括如下步骤:
按重量份数准备以下原料:取咸蛋清50~60份,魔芋粉6~8份、大豆分离蛋白2~3份、玉米淀粉0.5~1.5份、白砂糖4~5份、酵母抽提物0.3~0.5份、姜粉0.3~0.5份、鲜味素0.4~0.6份、水40~50份、Na2CO3 0.5~0.6份;
将咸蛋清、酵母抽提物、姜粉、鲜味素、魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖加入水中,搅拌均匀;
将Na2CO3加入步骤(2)所得溶液中,搅拌均匀;
将步骤(3)所得溶液立即转移到模具中进行蒸制,得到魔芋蛋干块;
将步骤(4)所得魔芋蛋干块经晾凉、切片、烘烤、装袋、抽真空、杀菌,得到咸蛋清魔芋蛋干。
2.根据权利要求1所述的方法,其特征在于,步骤(1)所述咸蛋清经纱布过滤后使用。
3.根据权利要求1所述的方法,其特征在于,所述步骤(2)、步骤(3)的水温控制在65~75℃。
4.根据权利要求1所述的方法,其特征在于,步骤(2)、步骤(3)控制搅拌速度4000~5000 r/min。
5.根据权利要求1所述的方法,其特征在于,所述步骤(2)的具体过程为:将魔芋粉、大豆分离蛋白、玉米淀粉、白砂糖混合均匀,得到预混物;然后将咸蛋清、酵母抽提物、姜粉、鲜味素加入水中,搅拌均匀后再加入所述预混物,再次搅拌均匀。
6.根据权利要求1所述的方法,其特征在于,所述步骤(2)中Na2CO3用少量原料中的水配制成溶液。
7.根据权利要求1所述的方法,其特征在于,所述步骤(4)中蒸制的时间控制在20~25min,蒸煮温度90~100℃。
8.根据权利要求1所述的方法,其特征在于,所述步骤(5)中切片厚度为3~4mm;烘烤条件为:55~60℃烘烤20~25min;杀菌采用二段式杀菌,杀菌条件为:一段90~95℃、10~20min,二段115~125℃、10~20min。
9.根据权利要求1所述的方法,其特征在于,所述步骤(5)中,烘烤和装袋之间还包括拌料的步骤,拌料按重量份数计包括:玉米油1.0~1.2份、香辣精油0.13~0.15份、青花椒油0.04~0.06份,拌料中各原料的重量份数基准与步骤(1)中相同。
10.权利要求1~9之一所述方法制备的咸蛋清魔芋蛋干。
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