CN112690461A - 一种植物牛肚的加工技术方法 - Google Patents
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Abstract
本发明公开了一种植物牛肚的加工技术方法,涉及植物牛肚的加工技术领域,具体为一种植物牛肚的加工技术方法,按重量份计,由包括如下组分的原料制得:大豆组织蛋白50‑100份、海藻糖13‑23份、玉米胚芽油11‑17份、芝麻10‑30份、抗性糊精10‑16份、食用盐15‑25份、酵母抽提物5‑13份、香辛料5‑11份、食用香精香料5‑13份。该植物牛肚的加工技术方法,大豆组织蛋白,由于其蛋白质的含量远远高于一般动物肉类,而且食感、结构、色泽、韧性均与动物肉近似,以及由于其脂低,是高血压、冠心病、糖尿病人的理想食品,凉拌、烧、炒皆宜,味道鲜美可口,长期食用可增强体质,有益于身体健康。
Description
技术领域
本发明涉及植物牛肚的加工技术领域,具体为一种植物牛肚的加工技术方法。
背景技术
植物性食品的蛋白质。如谷类、豆类、坚果类等常食用的食物蛋白及叶蛋白、单细胞蛋白等。从营养学上说,植物蛋白大致分为两类:一是完全蛋白质,如大豆蛋白质;二是不完全蛋白质,绝大多数的植物蛋白质属于此类。植物蛋白为素食者饮食中主要的蛋白质来源,可用以制成形、味、口感等与相应动物食品相似的仿肉制品。素食者专食不完全蛋白质,会发生营养缺乏症,必须兼食大豆蛋白质
为满足全球日益增长的肉类消费需求,全球畜牧业占用大量的自然资源,包括50%以上的农业用地、25%的淡水以及大量粮食用作饲料等。然而,养殖业存在污染环境、转化率低、抗生素和激素残留、病毒感染等问题,因此开发植物蛋白肉类替代品具有环保健康、节能减排、可持续发展的重要意义。
目前,人们生活水平的提高,对牛肚的消耗大量增加,而牛肚的生产效率较低,且不便于储放,以及素食文化的提倡,促进植物牛肚的发展。
发明内容
针对现有技术的不足,本发明提供了一种植物牛肚的加工技术方法,解决了上述背景技术中提出目前,人们生活水平的提高,对牛肚的消耗大量增加,而牛肚的生产效率较低,且不便于储放的问题。
为实现以上目的,本发明通过以下技术方案予以实现:一种植物牛肚的加工技术方法,按重量份计,由包括如下组分的原料制得:大豆组织蛋白50-100份、海藻糖13-23份、玉米胚芽油11-17份、芝麻10-30份、抗性糊精10-16份、食用盐15-25份、酵母抽提物5-13份、香辛料5-11份、食用香精香料5-13份。
可选的,所述植物牛肚的加工技术方法包括以下步骤:
S1、称取原料:按照原料各质量份依次称取大豆组织蛋白、海藻糖、玉米胚芽油、芝麻、抗性糊精、食用盐、酵母抽提物、香辛料和食用香精香料;
S2、制取大豆组织蛋白:选取黄豆清理表皮杂质,冲洗,以及将黄豆榨取脱脂,制作出脱脂豆粕,并以脱脂豆粕为原料,用挤压机形成的剪切力进行组织化,制取大豆组织蛋白;
S3、粉碎:将大豆组织蛋白和芝麻经过超微粉碎,制取混合物A;
S4、搅拌混合:将混合物A、海藻糖、玉米胚芽油、抗性糊精、食用盐、酵母抽提物、香辛料和食用香精香料添加入反应釜内,搅拌并加热,制取混合物B;
S5、挤出:将混合物B添加入螺杆挤压机中,并加热;
S6、冷却成型:在螺杆挤压机的出料口设置模具,物料经模具定型后切割,冷却。
可选的,所述步骤S2、制取大豆组织蛋白中,冲洗黄豆15-25min。
可选的,所述步骤S4、搅拌混合中,搅拌30-60min,以及加热温度为60-90℃。
可选的,所述步骤S5、挤出中,加热温度为120-160℃。
可选的,所述步骤S6、冷却成型中,冷却温度40-60℃。
本发明提供了一种植物牛肚的加工技术方法,具备以下有益效果:。
1、该植物牛肚的加工技术方法,大豆组织蛋白,由于其蛋白质的含量远远高于一般动物肉类,而且食感、结构、色泽、韧性均与动物肉近似,以及由于其脂低,是高血压、冠心病、糖尿病人的理想食品,凉拌、烧、炒皆宜,味道鲜美可口,长期食用可增强体质,有益于身体健康。
2、该植物牛肚的加工技术方法,酵母抽提物,主要的功能:增鲜厚味,增强鲜味,增强醇厚味,降盐淡盐,降盐增鲜特性,淡盐功能,平衡异味,耐受性强,耐酸耐盐性能,耐温性能好。
具体实施方式
下面,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施案例一
本发明提供一种技术方案:一种植物牛肚的加工技术方法,按重量份计,由包括如下组分的原料制得:大豆组织蛋白50份、海藻糖13份、玉米胚芽油11份、芝麻10份、抗性糊精10份、食用盐15份、酵母抽提物5份、香辛料5份和食用香精香料5份。
发明中:植物牛肚的加工技术方法包括以下步骤:
S1、称取原料:按照原料各质量份依次称取大豆组织蛋白50份、海藻糖13份、玉米胚芽油11份、芝麻10份、抗性糊精10份、食用盐15份、酵母抽提物5份、香辛料5份和食用香精香料5份;
S2、制取大豆组织蛋白:选取黄豆清理表皮杂质,冲洗,以及将黄豆榨取脱脂,制作出脱脂豆粕,并以脱脂豆粕为原料,用挤压机形成的剪切力进行组织化,制取大豆组织蛋白;
S3、粉碎:将大豆组织蛋白50份和芝麻10份经过超微粉碎,制取混合物A;
S4、搅拌混合:将混合物A、海藻糖13份、玉米胚芽油11份、抗性糊精10份、食用盐15份、酵母抽提物5份、香辛料5份和食用香精香料5份添加入反应釜内,搅拌并加热,制取混合物B;
S5、挤出:将混合物B添加入螺杆挤压机中,并加热;
S6、冷却成型:在螺杆挤压机的出料口设置模具,物料经模具定型后切割,冷却。
发明中:步骤S2、制取大豆组织蛋白中,冲洗黄豆15min。
发明中:步骤S4、搅拌混合中,搅拌30min,以及加热温度为60℃。
发明中:步骤S5、挤出中,加热温度为120℃。
发明中:步骤S6、冷却成型中,冷却温度40℃。
实施案例二
一种植物牛肚的加工技术方法,按重量份计,由包括如下组分的原料制得:大豆组织蛋白75份、海藻糖18份、玉米胚芽油14份、芝麻20份、抗性糊精13份、食用盐20份、酵母抽提物9份、香辛料8份和食用香精香料9份。
发明中:植物牛肚的加工技术方法包括以下步骤:
S1、称取原料:按照原料各质量份依次称取大豆组织蛋白75份、海藻糖18份、玉米胚芽油14份、芝麻20份、抗性糊精13份、食用盐20份、酵母抽提物9份、香辛料8份和食用香精香料9份;
S2、制取大豆组织蛋白:选取黄豆清理表皮杂质,冲洗,以及将黄豆榨取脱脂,制作出脱脂豆粕,并以脱脂豆粕为原料,用挤压机形成的剪切力进行组织化,制取大豆组织蛋白;
S3、粉碎:将大豆组织蛋白75份和芝麻20份经过超微粉碎,制取混合物A;
S4、搅拌混合:将混合物A、海藻糖18份、玉米胚芽油14份、抗性糊精13份、食用盐20份、酵母抽提物9份、香辛料8份和食用香精香料9份添加入反应釜内,搅拌并加热,制取混合物B;
S5、挤出:将混合物B添加入螺杆挤压机中,并加热;
S6、冷却成型:在螺杆挤压机的出料口设置模具,物料经模具定型后切割,冷却。
发明中:步骤S2、制取大豆组织蛋白中,冲洗黄豆20min。
发明中:步骤S4、搅拌混合中,搅拌45min,以及加热温度为75℃。
发明中:步骤S5、挤出中,加热温度为140℃。
发明中:步骤S6、冷却成型中,冷却温度50℃。
实施案例三
一种植物牛肚的加工技术方法,按重量份计,由包括如下组分的原料制得:大豆组织蛋白100份、海藻糖23份、玉米胚芽油17份、芝麻30份、抗性糊精16份、食用盐25份、酵母抽提物13份、香辛料11份和食用香精香料13份。
发明中:植物牛肚的加工技术方法包括以下步骤:
S1、称取原料:按照原料各质量份依次称取大豆组织蛋白100份、海藻糖23份、玉米胚芽油17份、芝麻30份、抗性糊精16份、食用盐25份、酵母抽提物13份、香辛料11份和食用香精香料13份;
S2、制取大豆组织蛋白:选取黄豆清理表皮杂质,冲洗,以及将黄豆榨取脱脂,制作出脱脂豆粕,并以脱脂豆粕为原料,用挤压机形成的剪切力进行组织化,制取大豆组织蛋白;
S3、粉碎:将大豆组织蛋白100份和芝麻30份经过超微粉碎,制取混合物A;
S4、搅拌混合:将混合物A、海藻糖23份、玉米胚芽油17份、抗性糊精16份、食用盐25份、酵母抽提物13份、香辛料11份和食用香精香料13份添加入反应釜内,搅拌并加热,制取混合物B;
S5、挤出:将混合物B添加入螺杆挤压机中,并加热;
S6、冷却成型:在螺杆挤压机的出料口设置模具,物料经模具定型后切割,冷却。
发明中:步骤S2、制取大豆组织蛋白中,冲洗黄豆25min。
发明中:步骤S4、搅拌混合中,搅拌60min,以及加热温度为90℃。
发明中:步骤S5、挤出中,加热温度为160℃。
发明中:步骤S6、冷却成型中,冷却温度60℃。
以上,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种植物牛肚的加工技术方法,其特征在于,按重量份计,由包括如下组分的原料制得:大豆组织蛋白50-100份、海藻糖13-23份、玉米胚芽油11-17份、芝麻10-30份、抗性糊精10-16份、食用盐15-25份、酵母抽提物5-13份、香辛料5-11份、食用香精香料5-13份。
2.根据权利要求1所述的一种植物牛肚的加工技术方法,其特征在于,所述植物牛肚的加工技术方法包括以下步骤:
S1、称取原料:按照原料各质量份依次称取大豆组织蛋白、海藻糖、玉米胚芽油、芝麻、抗性糊精、食用盐、酵母抽提物、香辛料和食用香精香料;
S2、制取大豆组织蛋白:选取黄豆清理表皮杂质,冲洗,以及将黄豆榨取脱脂,制作出脱脂豆粕,并以脱脂豆粕为原料,用挤压机形成的剪切力进行组织化,制取大豆组织蛋白;
S3、粉碎:将大豆组织蛋白和芝麻经过超微粉碎,制取混合物A;
S4、搅拌混合:将混合物A、海藻糖、玉米胚芽油、抗性糊精、食用盐、酵母抽提物、香辛料和食用香精香料添加入反应釜内,搅拌并加热,制取混合物B;
S5、挤出:将混合物B添加入螺杆挤压机中,并加热;
S6、冷却成型:在螺杆挤压机的出料口设置模具,物料经模具定型后切割,冷却。
3.根据权利要求2所述的一种植物牛肚的加工技术方法,其特征在于:所述步骤S2、制取大豆组织蛋白中,冲洗黄豆15-25min。
4.根据权利要求2所述的一种植物牛肚的加工技术方法,其特征在于:所述步骤S4、搅拌混合中,搅拌30-60min,以及加热温度为60-90℃。
5.根据权利要求2所述的一种植物牛肚的加工技术方法,其特征在于:所述步骤S5、挤出中,加热温度为120-160℃。
6.根据权利要求2所述的一种植物牛肚的加工技术方法,其特征在于:所述步骤S6、冷却成型中,冷却温度40-60℃。
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