CN112314914A - 一种鸡骨白汤及其生产工艺 - Google Patents
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Abstract
本发明公开了一种鸡骨白汤，包括以下重量份原料：鸡骨提取物38‑42份、鸡骨髓油25‑28份、5′‑呈味核苷酸钠1‑2份、水解植物蛋白粉1‑2份、乙酰化二淀粉磷酸酯0.5‑1份、酵母抽提物2‑3份、谷氨酸钠4‑6份、白砂糖0.5‑2份、食用盐10‑13份、瓜尔豆胶0.3‑0.5份、黄原胶0.1‑0.3份、鸡肉香精0.2‑1份。
Description
技术领域
本发明涉及调味品技术领域，具体涉及一种鸡骨白汤及其生产工艺。
背景技术
目前，鸡骨白汤作为家庭或餐饮行业应用比较广泛，它能够增加烹饪食品的香味，特别是在火锅行业应用的更多。目前鸡骨白汤存在产品状态不稳定和香气底味不足的缺点；再者，目前的鸡骨白汤的生产工艺流程较为复杂。基于上述问题，亟需研发一种产品状态稳定，且香气底味浓郁的鸡骨白汤，并简化其生产工艺流程。
发明内容
本发明的技术目的在于克服现有技术中的不足，提供一种鸡骨白汤及其生产工艺。
本发明的技术方案如下：一种鸡骨白汤，包括以下重量份原料：鸡骨提取物38-42份、鸡骨髓油25-28份、5′-呈味核苷酸钠1-2份、水解植物蛋白粉1-2份、乙酰化二淀粉磷酸酯 0.5-1份、酵母抽提物2-3份、谷氨酸钠4-6份、白砂糖0.5-2份、食用盐10-13份、瓜尔豆胶0.3-0.5份、黄原胶0.1-0.3份、鸡肉香精 0.2-1份。
上述鸡骨白汤的生产工艺的具体步骤如下所示：
1）粉碎
将鸡骨过粉碎机粉碎30min后装入吊笼内，在粉碎时用凉水冲洗表面的血水，严禁热水冲洗，直至冲洗到鸡骨表面发白；
2）浸泡
将装有粉碎后鸡骨的吊笼吊入提炼槽内，加入冷水，所加入冷水与碎骨的重量比为10:1-2:1；将水加热至40±5℃，利用电动葫芦上下吊动吊笼，使吊笼在水中上下浸没3-4次，将血沫去除干净，并放掉血水；
3）一次提炼
将经过步骤2）后的提炼槽内重新加入自来水至浸没碎骨。打开蒸汽阀，按5℃/min的升温速度升温到95℃后，关闭蒸汽阀，保持20min。然后盖提炼槽上盖，重新打开蒸汽阀升温到110℃开启循环泵维持温度一致循环2min，然后继续升温至130～135℃，恒温时间60min，压力控制在0.25±0.05Mpa；然后降温至90℃，维持20min；恒温结束后打开压抽阀，阀门开度不能超过一半，压抽时间控制在30～40min之间，将得到骨髓油压抽至成品油罐，压抽结束后进行放汽；
4）二次提炼
将水位加到浸没碎骨处，升温到135～140℃，压力控制在0.25±0.05Mpa，维持恒温40min；然后降温至100℃，维持20min；压抽前静置5min；压抽控制在30min以内完成，得到二次提炼的汤液；
5）酶解
将二次提炼的汤液冷却至40～50℃，加入骨汤质量的1.3-1.5%的复合蛋白酶水解5-7h；
6）静置分离
将静置分离缸内注满酶解后的二次提炼所得汤液，静置分离缸内汤液静置自然分离，静置时间控制在1.0～1.5小时之间，温度控制在85±5℃；
7）过滤
静置分离好的汤液根据感观检验结果抽取骨素原液，无法抽取的部分用三层分离机分离出骨素原液，抽取和经分离的骨素原液全部用200目过滤网过滤后抽入浓缩给料罐；
8）真空浓缩
给料罐内的原液抽入浓缩系统进行浓缩，温度控制在60±10℃，真空度控制在-0.06±-0.01MPa；
9）调和
浓缩好的鸡骨提取物抽至调和槽内，按照比例加入食用盐，搅拌5min，然后依次加入一次提炼所得鸡骨髓油、酵母抽提物、水解植物蛋白粉、乙酰化二淀粉磷酸酯、白砂糖、瓜尔豆胶、黄原胶，搅拌均匀后在90±5℃恒温搅拌35±5min，然后降温到60度，加入鸡肉香精搅拌15min；
10）杀菌灌装
在灌装之前，先用85～90℃的热水将输液管道和乳化泵冲洗干净，然后将输液管道和乳化泵灌满热水，并保持20min对其进行杀菌，产品经乳化泵后灌装，确保产品灌装不中断。
本发明的有益效果是：1、通过增加黄原胶、瓜尔豆胶、乙酰化二淀粉磷酸酯解决产品状态不稳定以及稀油问题, 利用乳化泵进行灌装使产品更加均匀。2、增加水解植物蛋白、酵母抽提物和食品用香精解决产品底味不足和香气的问题。3、本发明的生产工艺过程简单便于规模化生产。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
本发明的鸡骨白汤，包括以下重量份原料：鸡骨提取物40份、鸡骨髓油26份、5′-呈味核苷酸钠1.5份、水解植物蛋白粉1份、乙酰化二淀粉磷酸酯 1份、酵母抽提物2份、谷氨酸钠5份、白砂糖1份、食用盐10份、瓜尔豆胶0.5份、黄原胶0.1份、鸡肉香精0.5份。
本实施例的鸡骨白汤的生产工艺步骤如下：
1）粉碎
将鸡骨过粉碎机粉碎30min后装入吊笼内，在粉碎时用凉水冲洗表面的血水，严禁热水冲洗，直至冲洗到鸡骨表面发白；
2）浸泡
将装有粉碎后鸡骨的吊笼吊入提炼槽内，加入冷水，所加入冷水与碎骨的重量比为5:1；将水加热至45℃，利用电动葫芦上下吊动吊笼，使吊笼在水中上下浸没3次，将血沫去除干净，并放掉血水；
3）一次提炼
将经过步骤2）后的提炼槽内重新加入自来水至浸没碎骨。打开蒸汽阀，按5℃/min的升温速度升温到95℃后，关闭蒸汽阀，保持20min。然后盖提炼槽上盖，重新打开蒸汽阀升温到110℃开启循环泵维持温度一致循环2min，然后继续升温至135℃，恒温时间60min，压力控制在0.25Mpa；然后降温至90℃，维持20min；恒温结束后打开压抽阀，阀门开度不能超过一半，压抽时间控制在30min之间，将得到骨髓油压抽至成品油罐，压抽结束后进行放汽；
4）二次提炼
将水位加到浸没碎骨处，升温到140℃，压力控制在0.3Mpa，维持恒温40min；然后降温至100℃，维持20min；压抽前静置5min；压抽控制在30min以内完成，得到二次提炼的汤液；
5）酶解
将二次提炼的汤液冷却至45℃，加入骨汤质量的1.5%的复合蛋白酶水解6h；
6）静置分离
将静置分离缸内注满酶解后的二次提炼所得汤液，静置分离缸内汤液静置自然分离，静置时间控制在1.5小时，温度控制在85℃；
7）过滤
静置分离好的汤液根据感观检验结果抽取骨素原液，无法抽取的部分用三层分离机分离出骨素原液，抽取和经分离的骨素原液全部用200目过滤网过滤后抽入浓缩给料罐；
8）真空浓缩
给料罐内的原液抽入浓缩系统进行浓缩，温度控制在60℃，真空度控制在-0.06MPa；
9）调和
浓缩好的鸡骨提取物抽至调和槽内，按照比例加入食用盐，搅拌5min，然后依次加入一次提炼所得鸡骨髓油、酵母抽提物、水解植物蛋白粉、乙酰化二淀粉磷酸酯、白砂糖、瓜尔豆胶、黄原胶，搅拌均匀后在90±5℃恒温搅拌35±5min，然后降温到60度，加入鸡肉香精搅拌15min；
10）杀菌灌装
在灌装之前，先用85℃的热水将输液管道和乳化泵冲洗干净，然后将输液管道和乳化泵灌满热水，并保持20min对其进行杀菌，产品经乳化泵后灌装，确保产品灌装不中断。
通过上面具体实施方式，所述技术领域的技术人员可容易的实现本发明。但是应当理解，本发明并不限于上述的具体实施方式。在公开的实施方式的基础上，所述技术领域的技术人员可任意组合不同的技术特征，从而实现不同的技术方案。
Claims (2)
1.一种鸡骨白汤，其特征在于：包括以下重量份原料：鸡骨提取物38-42份、鸡骨髓油25-28份、5′-呈味核苷酸钠1-2份、水解植物蛋白粉1-2份、乙酰化二淀粉磷酸酯 0.5-1份、酵母抽提物2-3份、谷氨酸钠4-6份、白砂糖0.5-2份、食用盐10-13份、瓜尔豆胶0.3-0.5份、黄原胶0.1-0.3份、鸡肉香精 0.2-1份。
2.一种如权利要求1所述鸡骨白汤的生产工艺，其特征在于：所述生产工艺的步骤如下：
1）粉碎
将鸡骨过粉碎机粉碎30min后装入吊笼内，在粉碎时用凉水冲洗表面的血水，严禁热水冲洗，直至冲洗到鸡骨表面发白；
2）浸泡
将装有粉碎后鸡骨的吊笼吊入提炼槽内，加入冷水，所加入冷水与碎骨的重量比为10:1-2:1；将水加热至40±5℃，利用电动葫芦上下吊动吊笼，使吊笼在水中上下浸没3-4次，将血沫去除干净，并放掉血水；
3）一次提炼
将经过步骤2）后的提炼槽内重新加入自来水至浸没碎骨。打开蒸汽阀，按5℃/min的升温速度升温到95℃后，关闭蒸汽阀，保持20min。然后盖提炼槽上盖，重新打开蒸汽阀升温到110℃开启循环泵维持温度一致循环2min，然后继续升温至130～135℃，恒温时间60min，压力控制在0.25±0.05Mpa；然后降温至90℃，维持20min；恒温结束后打开压抽阀，阀门开度不能超过一半，压抽时间控制在30～40min之间，将得到骨髓油压抽至成品油罐，压抽结束后进行放汽；
4）二次提炼
将水位加到浸没碎骨处，升温到130～135℃，压力控制在0.25±0.05Mpa，维持恒温40min；然后降温至100℃，维持20min；压抽前静置5min；压抽控制在30min以内完成，得到二次提炼的汤液；
5）酶解
将二次提炼的汤液冷却至40～50℃，加入骨汤质量的1.3-1.5%的复合蛋白酶水解5-7h；
6）静置分离
将静置分离缸内注满酶解后的二次提炼所得汤液，静置分离缸内汤液静置自然分离，静置时间控制在1.0～1.5小时之间，温度控制在85±5℃；
7）过滤
静置分离好的汤液根据感观检验结果抽取骨素原液，无法抽取的部分用三层分离机分离出骨素原液，抽取和经分离的骨素原液全部用200目过滤网过滤后抽入浓缩给料罐；
8）真空浓缩
给料罐内的原液抽入浓缩系统进行浓缩，温度控制在60±10℃，真空度控制在-0.06±-0.01MPa；
9）调和
浓缩好的鸡骨提取物抽至调和槽内，按照比例加入食用盐，搅拌5min，然后依次加入一次提炼所得鸡骨髓油、酵母抽提物、水解植物蛋白粉、乙酰化二淀粉磷酸酯、白砂糖、瓜尔豆胶、黄原胶，搅拌均匀后在90±5℃恒温搅拌35±5min，然后降温到60度，加入鸡肉香精搅拌15min；
10）杀菌灌装
在灌装之前，先用85～90℃的热水将输液管道和乳化泵冲洗干净，然后将输液管道和乳化泵灌满热水，并保持20min对其进行杀菌，产品经乳化泵后灌装，确保产品灌装不中断。
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