CN112167610A - 一种咸蛋黄抹酱及其制作工艺 - Google Patents
一种咸蛋黄抹酱及其制作工艺 Download PDFInfo
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- CN112167610A CN112167610A CN202011233630.5A CN202011233630A CN112167610A CN 112167610 A CN112167610 A CN 112167610A CN 202011233630 A CN202011233630 A CN 202011233630A CN 112167610 A CN112167610 A CN 112167610A
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- egg yolk
- salted egg
- parts
- powder
- spread
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Abstract
本发明公开了一种咸蛋黄抹酱及其制作工艺,咸蛋黄抹酱的组成原料有咸蛋黄粉、豌豆蓉、干奶酪、海藻糖浆、水、盐、吉士粉。其制备步骤包括咸蛋黄选料、搅拌、蒸制、初次压制、二次压制、碾磨,脱皮豌豆煮制,干奶酪磨浆,熬制海藻糖浆,混合炒制搅拌。本发明中的咸蛋黄抹酱,营养丰富,口感出众不油腻,香气醇厚无腥味,色泽可人,同时具备使用便捷、应用广泛、成本合理的特征。并且制备过程更为科学,耗时耗能更低,极大降低了咸蛋黄调味品的生产成本。
Description
技术领域
本发明属于食品加工技术领域,涉及食品调味品,具体涉及一种咸蛋黄抹酱及其制作工艺。
背景技术
咸蛋是中国的一种传统食品,是经过食盐庇制而成的一种再制蛋品,也叫胳蛋、味蛋。因原料蛋多为鸭蛋,所以也叫“咸鸭蛋”、“盐鸭蛋”等;古称“咸杬子”,是我国一大宗传统再制蛋品。品质优良的咸鸭蛋具有“鲜、细、嫩、松、沙、油”的特点,即咸鸭蛋煮熟后切开,蛋黄蛋白分明,蛋白质地细嫩,蛋黄细沙、呈朱红色或橙黄色起油、味道鲜美。咸鸭蛋味甘,性凉,入心、肺、脾经;有滋阴、清肺、丰肌、泽肤、除热等功效。历史中所著的《本草纲目》中记载:“俗传小儿多痢,臭咸鸭蛋食之”。我国腌制咸鸭蛋的历史悠久,公元 6 世纪南北朝贾思勰在《齐民要术》中记述:“浸鸭子一月任食,煮而食之,酒食具用,卤咸则卵浮”,说的就是咸鸭蛋。其后历代均有记载,元代《农桑衣食撮要》盐鸭蛋篇中介绍了加工方法:“盐鸭子自冬至后清明前,每一百个用盐十两,灰三斤,米饮调成团,收于瓮内,可留至夏间食”;清代康熙年间刻印的《高邮州志》记载:“水乡宜养鸭,水田放鸭则生卵,腌成盛桶名盐蛋”。
纵观古今,咸蛋在我国的有着悠久的食用历史。咸蛋中的咸蛋黄能够提供丰富的营养和诱人的口感,在现代食品中亦得到广泛应用,深受人们的喜爱,被广泛应用于月饼、蛋黄派等食品中。凭借丰富的营养和诱人的口感,拥有较广泛的市场前景。
在食用和应用咸蛋黄的具体方式上,包括(1)直接煮熟后直接食用。(2)作为糕点填充料填充放置在月饼中,例如填充在月饼、蛋黄派、酥饼中,增加糕点的口感。(3)在食物的烹饪过程,添加咸蛋黄,增加菜品的口感层次和香味。(4)将咸蛋黄制成酱料,作为食品的裹层。如专利申请号为201811622735 .2,专利名称为流沙咸蛋黄裹酱及其生产方法、应用的中国发明专利,公开了一种流沙咸蛋黄裹酱及其生产方法,它以咸蛋黄、植物油、黄油、白砂糖、食盐、玉米淀粉、山梨酸钾为主要原料制作而成。制备工艺包括烘烤、冷冻、过筛、磨碎、搅拌、二次烘烤、经灌装、封盖、封膜、杀菌等步骤。该流沙咸蛋黄裹酱主要作为油炸鸡排、鸡翅、虾和玉米等多种食品的裹浆,以及炒饭和炒菜等热吃的食用方式,具有外形美观、色泽金黄等特点。再如专利申请号为 201910738461.1,专利名称为一种咸蛋黄火鸡面酱的制备方法的中国发明专利,公开了一种种咸蛋黄火鸡面酱,主要用于干拌方便面的使用中,将咸蛋黄风味酱包与火鸡甜辣风味酱包进行单独制备。采用标准化工艺炒制的酱料包,能让酱料包面饼混合后,迅速溶解,缩短搅拌时间,即可得到一份特色风味的咸蛋黄火鸡甜辣的干拌方便面。咸蛋黄酱料制备时,采用蒸汽夹层锅进行炒制,期间控温、控压分步骤对不同的配料进行翻炒,并予以均质、低温出香等,最终获得具有流沙口感及风味,长期保存时品质及风味稳定,且放置过程中不会出现成分分离、反乳化的咸蛋黄酱料,可形成工业化批量生产。
由上可见,如何利用和充分发挥咸蛋黄的鲜、细、嫩、松、沙、油等诸多丰富特性,是食品加工技术领域的新兴研究方向。此外,在现有的蛋黄风味酱存在口感不够爽滑,抗氧化效果不佳,腥味明显等缺陷,且成本偏高。因此,开发一种应用广泛、使用便捷、口感风味优异、成本适中的咸蛋黄新型调味添加酱料,成为消费市场的迫切需求。
发明内容
针对现有技术中存在的不足,本发明提供一种健康美味、营养丰富的咸蛋黄抹酱,其口感出众不油腻,香气醇厚无腥味,色泽可人,同时具备使用便捷、应用广泛、成本合理的特征。并且制备过程更为科学,耗时耗能更低,极大降低了咸蛋黄调味品的生产成本。
为实现上述目的,本发明提供的技术方案之一是,一种咸蛋黄抹酱,该咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
豌豆蓉 3000
干奶酪 6000
海藻糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
海藻糖 3000
纯净水 1500
柠檬酸 1.38。
与现有技术相比,咸蛋黄末、豌豆蓉、干奶酪、海藻糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。海藻糖浆与干奶酪起到防止冷藏冷冻保藏过程中结块的作用。海藻糖浆具有抗冻、防结作用之外,还具有抗癌、抗衰老的保健作用,同时与干奶酪、咸蛋黄末、豌豆蓉炒制搅拌,将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,本技术方案中的抹酱口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用豌豆蓉配合咸蛋黄末,豌豆蓉能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,豌豆蓉中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且豌豆蓉口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,豌豆蓉具有均衡的营养作用,豌豆蓉中所含的蛋白质、脂肪、碳水化合物和矿质营养分别占籽粒中这些营养成分总量的66%、47%、89%,生物价(BV)为38%~54%,功效比(PER)为0.6-1.2,高于莲蓉。且豌豆蓉味甘、性平,归脾、胃经,具有益中气、止泻痢、调营卫、利小便、消痈肿、解乳石毒之功效,对脚气、痈肿、乳汁不通、脾胃不适、呃逆呕吐、心腹胀痛、口渴泄痢等病症,有一定的食疗作用。添加少量的莲子心既不会产生苦味,还能够增强豌豆蓉中的清凉口感,亦起到清心安神、止咳化痰、降血脂、止血抗炎、抗氧化、抗艾滋病、抗血栓、护肝补肾、保护中枢神经系统等功效。相比与现有的咸蛋黄酱料,豌豆蓉的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
进一步的,所述豌豆蓉组成原料的重量份为:脱皮豌豆10000、食用植物油3000、烘培粉500、山梨酸钾15、羧甲基纤维钠20。加入山梨酸钾、羧甲基纤维钠起到保鲜的作用,加入烘培粉能够增强豌豆蓉细腻度。
进一步的,在所述的咸蛋黄抹酱的组成原料中还添加重量份为30的改良剂,所述改良剂组成原料的重量百分比组成:2-5%的大豆异黄酮,4-8%的维生素E、30-60%大蒜油、15-50%的高良姜提取物、5-10%的丁香提取物。
该改良剂能够提高机体抗氧化能力,改咸蛋黄抹酱的品质,降低咸蛋黄脂肪和蛋白质氧化,大幅度减少咸蛋黄抹酱结块起坨的机率。大蒜精油添加到咸蛋黄与豌豆蓉混合的抹酱中,能够使得抹酱中咸蛋黄末更加疏松,有利于油脂从咸蛋黄末渗透到豌豆蓉中,使得抹酱本身油腻度更为适中,有利于细腻润滑质感的形成。高良姜提取物和丁香提取物在搅拌熟化期间能显著降低脂质氧化的水平,保持咸蛋黄中的独特风味。高良姜提取物和丁香提取物显著降低 TBARS 和茴香胺值,在熟化期间可降低共轭二烯的含量;同时,对咸蛋黄脂肪酸组成也具有显著影响,进而保持咸蛋黄中的独特风味。
为实现本发明的目的,本发明提供的技术方案之二,一种咸蛋黄抹酱,该咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
莲蓉 3000
干奶酪 6000
麦芽糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
麦芽糖 3000
纯净水 1500
柠檬酸 1.38。
与现有技术相比,咸蛋黄末、莲蓉、干奶酪、麦芽糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,能够产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用莲蓉配合咸蛋黄末,莲蓉能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,莲蓉中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~ 55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且莲蓉口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,莲蓉具有均衡的营养作用。相比与现有的咸蛋黄酱料,莲蓉的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
为实现本发明的目的,本发明提供的技术方案之三,一种咸蛋黄抹酱,该咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
土豆泥 3000
干奶酪 6000
海藻糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
海藻糖 3000
纯净水 1500
柠檬酸 1.38。
与现有技术相比,咸蛋黄末、土豆泥、干奶酪、海藻糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。海藻糖浆与干奶酪起到防止冷藏冷冻保藏过程中结块的作用。海藻糖浆具有抗冻、防结作用之外,还具有抗癌、抗衰老的保健作用,同时与干奶酪、咸蛋黄末、豌豆蓉炒制搅拌,将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用土豆泥配合咸蛋黄末,土豆泥能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,土豆泥中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~ 55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且土豆泥口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,土豆泥具有均衡的营养作用。相比与现有的咸蛋黄酱料,土豆泥的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
为实现本发明的另一目的,本发明提供如下,一种咸蛋黄抹酱的制作工艺,所述制作工艺的步骤包括:
S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面;
S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀;
S3:在101°温度下蒸制15分钟;
S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制;
S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末;
S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末;
S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆;
S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°;108°的温度能够形成浓稠度最好的海藻糖浆;
S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为82至85;
S11:搅拌均匀后出锅罐装。
与现有技术相比,在步骤S2中加入白酒、柠檬叶,减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。而二次压制咸蛋黄后再对之碾磨,形成的咸蛋黄末更细。本技术方案中的制备工艺提高了抹酱制造生产的效率,降低了生产成本。步骤10中,将搅拌时温度控制再82至85,配合使用改良剂,在熟化期间可降低共轭二烯的含量,对咸蛋黄脂肪酸组成也具有显著影响,进而保持咸蛋黄中的独特风味。
作为改进,在所述步骤S7中,在碾磨的豌豆前,在脱皮豌豆加入食用植物油、烘培粉、山梨酸钾、羧甲基纤维钠,充分搅拌后碾磨成豌豆末。
作为改进,在所述步骤S7中,在碾磨二次压制后的咸蛋黄前,添加有改良剂,所述改良剂组成原料的重量百分比组成:2-5%的大豆异黄酮,4-8%的维生素E、30-60%大蒜油、15-50%的高良姜提取物、5-10%的丁香提取物。
附图说明
图1为本发明制作工艺的工艺流程图。
具体实施方式
下面结合附图和具体实施例,对本发明进行说明。
实施例 1
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。制作工艺的步骤S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面。步骤S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀;其中,所述咸蛋黄末的组成原料的重量份为:咸蛋黄1000,52°的白酒 6,柠檬叶 10。步骤S3:在101°温度下蒸制15分钟。步骤S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制。步骤S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末。步骤S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末。S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆。步骤S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°。步骤S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为82°。步骤S11:搅拌均匀后出锅罐装。其中,该咸蛋黄抹酱的组成原料的重量份为:咸蛋黄末 12000,豌豆蓉 3000,干奶酪 6000,海藻糖浆 500,水 1500,盐120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,52°的白酒 6,柠檬叶10;所述海藻糖浆的组成原料的重量份为:海藻糖 3000,纯净水 1500,柠檬酸 1.38。
咸蛋黄末、豌豆蓉、干奶酪、海藻糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。海藻糖浆与干奶酪起到防止冷藏冷冻保藏过程中结块的作用。海藻糖浆具有抗冻、防结作用之外,还具有抗癌、抗衰老的保健作用,同时与干奶酪、咸蛋黄末、豌豆蓉炒制搅拌,将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,本技术方案中的抹酱口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用豌豆蓉配合咸蛋黄末,豌豆蓉能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,豌豆蓉中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~ 55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且豌豆蓉口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,豌豆蓉具有均衡的营养作用,豌豆蓉中所含的蛋白质、脂肪、碳水化合物和矿质营养分别占籽粒中这些营养成分总量的66%、47%、89%,生物价(BV)为38%~54%,功效比(PER)为0.6-1.2,高于莲蓉。且豌豆蓉味甘、性平,归脾、胃经,具有益中气、止泻痢、调营卫、利小便、消痈肿、解乳石毒之功效,对脚气、痈肿、乳汁不通、脾胃不适、呃逆呕吐、心腹胀痛、口渴泄痢等病症,有一定的食疗作用。添加少量的莲子心既不会产生苦味,还能够增强豌豆蓉中的清凉口感,亦起到清心安神、止咳化痰、降血脂、止血抗炎、抗氧化、抗艾滋病、抗血栓、护肝补肾、保护中枢神经系统等功效。相比与现有的咸蛋黄酱料,豌豆蓉的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
实施例 2
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。制作工艺的步骤S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面。步骤S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀。步骤S3:在101°温度下蒸制15分钟。步骤S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制。步骤S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末。步骤S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末。S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆。步骤S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°。步骤S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为85°。步骤S11:搅拌均匀后出锅罐装。其中,该咸蛋黄抹酱的组成原料的重量份为:咸蛋黄末 12000,豌豆蓉 3000,干奶酪 6000,海藻糖浆 500,水 1500,盐120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,55°的白酒 6,柠檬叶10;所述海藻糖浆的组成原料的重量份为:海藻糖 3000,纯净水 1500,柠檬酸 1.38。在在所述步骤S7中,在碾磨的豌豆前,在脱皮豌豆加入食用植物油、烘培粉、山梨酸钾、羧甲基纤维钠,充分搅拌后碾磨成豌豆末。加入山梨酸钾、羧甲基纤维钠起到保鲜的作用,加入烘培粉能够增强豌豆蓉细腻度。
实施例 3
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。制作工艺的步骤S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面。步骤S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀。步骤S3:在101°温度下蒸制15分钟。步骤S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制。步骤S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末。步骤S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末。S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆。步骤S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°。步骤S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为83°。步骤S11:搅拌均匀后出锅罐装。其中,该咸蛋黄抹酱的组成原料的重量份为:咸蛋黄末 12000,豌豆蓉 3000,干奶酪 6000,海藻糖浆 500,水 1500,盐120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,54°的白酒 6,柠檬叶10;所述海藻糖浆的组成原料的重量份为:海藻糖 3000,纯净水 1500,柠檬酸 1.38。在所述步骤S7中,在碾磨二次压制后的咸蛋黄前,添加有改良剂,所述改良剂组成原料的重量百分比组成:2%的大豆异黄酮,4%的维生素E、60%大蒜油、24%的高良姜提取物、10%的丁香提取物。该改良剂能够提高机体抗氧化能力,改咸蛋黄抹酱的品质,降低咸蛋黄脂肪和蛋白质氧化,大幅度减少咸蛋黄抹酱结块起坨的机率。大蒜精油添加到咸蛋黄与豌豆蓉混合的抹酱中,能够使得抹酱中咸蛋黄末更加疏松,有利于油脂从咸蛋黄末渗透到豌豆蓉中,使得抹酱本身油腻度更为适中,有利于细腻润滑质感的形成。高良姜提取物和丁香提取物在搅拌熟化期间能显著降低脂质氧化的水平,保持咸蛋黄中的独特风味。高良姜提取物和丁香提取物显著降低 TBARS 和茴香胺值,在熟化期间可降低共轭二烯的含量;同时,对咸蛋黄脂肪酸组成也具有显著影响,进而保持咸蛋黄中的独特风味。
实施例 4
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。步骤S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面。步骤S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀。步骤S3:在101°温度下蒸制15分钟。步骤S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制。步骤S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末。步骤S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末。S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆。步骤S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°。步骤S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为84°其中,该咸蛋黄抹酱的组成原料的重量份为:咸蛋黄末 12000,豌豆蓉3000,干奶酪 6000,海藻糖浆 500,水 1500,盐 120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,50°的白酒 6,柠檬叶 10;所述海藻糖浆的组成原料的重量份为:海藻糖 3000,纯净水 1500,柠檬酸 1.38。在所述步骤S7中,在碾磨二次压制后的咸蛋黄前,添加有改良剂,所述改良剂组成原料的重量百分比组成:5%的大豆异黄酮,8%的维生素E、39%大蒜油、40%的高良姜提取物、8%的丁香提取物。该改良剂能够提高机体抗氧化能力,改咸蛋黄抹酱的品质,降低咸蛋黄脂肪和蛋白质氧化,大幅度减少咸蛋黄抹酱结块起坨的机率。大蒜精油添加到咸蛋黄与豌豆蓉混合的抹酱中,能够使得抹酱中咸蛋黄末更加疏松,有利于油脂从咸蛋黄末渗透到豌豆蓉中,使得抹酱本身油腻度更为适中,有利于细腻润滑质感的形成。高良姜提取物和丁香提取物在搅拌熟化期间能显著降低脂质氧化的水平,保持咸蛋黄中的独特风味。高良姜提取物和丁香提取物显著降低 TBARS 和茴香胺值,在熟化期间可降低共轭二烯的含量;同时,对咸蛋黄脂肪酸组成也具有显著影响,进而保持咸蛋黄中的独特风味。
实施例 5
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。该制作工艺的具体操作步骤与实施例 1相同。其中,该咸蛋黄抹酱的组成原料的重量份为:咸蛋黄末12000,莲蓉 3000,干奶酪 6000,麦芽糖浆 500,水 1500,盐 120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,55°的白酒 6,柠檬叶 10;所述海藻糖浆的组成原料的重量份为:麦芽糖 3000,纯净水 1500,柠檬酸 1.38。咸蛋黄末、莲蓉、干奶酪、麦芽糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,能够产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用莲蓉配合咸蛋黄末,莲蓉能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,莲蓉中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~ 55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且莲蓉口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,莲蓉具有均衡的营养作用。相比与现有的咸蛋黄酱料,莲蓉的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
实施例 6
在本实施例中,提供一种咸蛋黄抹酱的制作工艺的具体操作步骤和配方。该制作工艺的具体操作步骤与实施例 2相同。其中,咸蛋黄末 12000
土豆泥 3000,干奶酪 6000,海藻糖浆 500,水 1500,盐 120,吉士粉 30;所述咸蛋黄末的组成原料的重量份为:咸蛋黄 1000,50°~ 55°°的白酒 6,柠檬叶 10;所述海藻糖浆的组成原料的重量份为:海藻糖 3000
纯净水 1500,柠檬酸 1.38。咸蛋黄末、土豆泥、干奶酪、海藻糖浆作为主料混合搅拌制备抹酱,制备好的抹酱可直接抹在面包、蛋糕、馅饼上作为调味品食用,操作便捷简单。海藻糖浆与干奶酪起到防止冷藏冷冻保藏过程中结块的作用。海藻糖浆具有抗冻、防结作用之外,还具有抗癌、抗衰老的保健作用,同时与干奶酪、咸蛋黄末、豌豆蓉炒制搅拌,将蛋与奶融和一起,既细腻爽滑,又能保持咸蛋黄的流沙口感。并且,蛋与奶充分复合,产生更佳的咸中带甜的口感,以及更浓郁的香气。相较于传统的炼乳抹酱、水果抹酱,口感出众不油腻,香气醇厚无腥味,色泽可人,能够激发食欲,增加面包、蛋糕、馅饼等食品的品质。由于食用土豆泥配合咸蛋黄末,土豆泥能够吸收咸蛋黄末渗出的红油,使得抹酱本身油腻度更为适中。同时,土豆泥中的物质能够中和蛋黄粉的中腥味,加之咸蛋黄中添加了50°~ 55°°的白酒,进一步减弱了咸蛋黄末的中腥味,使得本技术方案中的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,保留了咸蛋黄中鲜、沙、香,去除了腥味。并且土豆泥口感细腻润滑,与咸蛋黄末充分混合搅拌,避免了现有咸蛋黄酱单一的细沙颗粒的口感缺陷,润滑而有流沙口感。此外,土豆泥具有均衡的营养作用。相比与现有的咸蛋黄酱料,土豆泥的添加还降低了酱料的生产成本,使得更广泛的消费者收益。
在实际试吃实验中,将咸蛋黄抹酱抹在烤热的面包片上,抽取100名普通消费者,对抹酱的酱料色泽(抹在面包10分钟后) 、结块程度(抹在面包10分钟后)、口感(爽滑细腻度)、口感(流沙度)、香味进行评分,每项分为10个等级,1至10分。对评分后的结果进行均值统计,结果如下:
酱料色泽 | 结块程度 | 口感(爽滑细腻度) | 口感(流沙度) | 香味 | |
实施例1 | 8.8 | 9.4 | 9.4 | 9.2 | 9.9 |
实施例2 | 9.2 | 9.3 | 9.5 | 9.4 | 10 |
实施例3 | 9.7 | 9.5 | 9.3 | 9.1 | 9.8 |
实施例4 | 9.9 | 9.6 | 9.4 | 9.4 | 9.9 |
实施例5 | 8.5 | 8.4 | 9.1 | 8.8 | 9.4 |
实施例6 | 8.4 | 9.1 | 9.0 | 9.0 | 9.1 |
从上面的调查实验,可见相比于莲蓉和土豆泥,使用的豌豆蓉,能够有效减弱了咸蛋黄末的中腥味,使得本发明的咸蛋黄抹酱能够对咸蛋黄的应用扬长避短,去除了腥味,更好地保留干奶酪与咸蛋黄混合后的浓郁香气,以及更好的口感。该改良剂能够提高机体抗氧化能力也能够有效的降低抹酱结块起坨的机率,降低咸蛋黄脂肪和蛋白质氧化,保持酱料的色泽,以及咸蛋黄中的独特风味。使用海藻糖浆的实施例6相比使用麦芽糖浆的实施例5,在抗冻抗结块方面效果更好。
Claims (8)
1.一种咸蛋黄抹酱,其特征在于,所述咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
豌豆蓉 3000
干奶酪 6000
海藻糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
海藻糖 3000
纯净水 1500
柠檬酸 1.38。
2.根据权利要求1所述的咸蛋黄抹酱,其特征在于,所述豌豆蓉组成原料的重量份为:脱皮豌豆10000、食用植物油3000、烘培粉500、山梨酸钾15、羧甲基纤维钠20。
3.根据权利要求1所述的咸蛋黄抹酱,其特征在于,在所述的咸蛋黄抹酱的组成原料中还添加重量份为30的改良剂,所述改良剂组成原料的重量百分比组成:2-5%的大豆异黄酮,4-8%的维生素E、30-60%大蒜油、15-50%的高良姜提取物、5-10%的丁香提取物。
4.一种咸蛋黄抹酱,其特征在于,所述咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
莲蓉 3000
干奶酪 6000
麦芽糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
麦芽糖 3000
纯净水 1500
柠檬酸 1.38。
5.一种咸蛋黄抹酱,其特征在于,所述咸蛋黄抹酱的组成原料的重量份为:
咸蛋黄末 12000
土豆泥 3000
干奶酪 6000
海藻糖浆 500
水 1500
盐 120
吉士粉 30;
所述咸蛋黄末的组成原料的重量份为:
咸蛋黄 1000
50°~ 55°的白酒 6
柠檬叶 10;
所述海藻糖浆的组成原料的重量份为:
海藻糖 3000
纯净水 1500
柠檬酸 1.38。
6.一种如权利要求1所述的咸蛋黄抹酱的制作工艺,其特征在于,所述制作工艺的步骤包括:
S1:咸蛋黄选料,选择无冻块、无凝胶的咸蛋黄,用清水清洗咸蛋黄的表面;
S2:加入白酒、柠檬叶,使用搅拌机搅拌均匀;
S3:在101°温度下蒸制15分钟;
S4:对蒸制后的咸蛋黄进行初次压制,初次压制后进行二次压制;
S5:对二次压制后的咸蛋黄,进行碾磨成咸蛋黄末;
S7:将干脱皮豌豆投入沸水,按每1000份投入17份的比例投入泡豆剂,煮25分钟以上,再将煮制的豌豆碾磨成豌豆末;
S8:将干奶酪加占干奶酪重量30%的水,搅散成颗粒后过胶体磨磨浆;
S9:将海藻糖、纯净水、柠檬酸投入锅中熬制海藻糖浆,熬制的起锅温度为108°;
S10:在S8步骤锅中的海藻糖浆沸腾5分钟后,将步骤S5中的咸蛋黄末末、S7中豌豆末、S8中磨浆后的干奶酪、盐、吉士粉、水加入到海藻糖浆中,一起搅拌30分钟以上,搅拌时的温度为82至85°;
S11:搅拌均匀后出锅罐装。
7.根据权利要求1所述的咸蛋黄抹酱的制作工艺,其特征在于,在所述步骤S7中,在碾磨的豌豆前,在脱皮豌豆加入食用植物油、烘培粉、山梨酸钾、羧甲基纤维钠,充分搅拌后碾磨成豌豆末。
8.根据权利要求1所述的咸蛋黄抹酱的制作工艺,其特征在于,在所述步骤S7中,在碾磨二次压制后的咸蛋黄前,添加有改良剂,所述改良剂组成原料的重量百分比组成:2-5%的大豆异黄酮,4-8%的维生素E、30-60%大蒜油、15-50%的高良姜提取物、5-10%的丁香提取物。
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