CN113142527A - 一种高稀释倍数预包装牛肉面冻干汤块及其制作方法 - Google Patents
一种高稀释倍数预包装牛肉面冻干汤块及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种高稀释倍数预包装牛肉面冻干汤块及其制作方法,包括香辛料超临界萃取并制备水溶性精粉工序、牛肉汤浓缩工序、高稀释倍数牛肉面浓缩汤制备工序和真空冷冻干燥工序。本发明将牛肉面浓缩汤与熟牛肉片、蒜苗香菜、熟萝卜片混合后冷冻干燥,最大程度的保持了产品的原有风味,汤料口感还原度佳。同时,选用作为堂食牛肉汤中牛肉风味主要来源的牛肉、牛棒骨和鸡架熬制牛肉汤,制得的浓缩牛肉汤中氨基酸态氮含量≥0.4g/100g,鲜味浓,最终得到的牛肉面浓缩汤块口感好,进一步提升了预包装牛肉面汤料的口感还原度;并通过超临界萃取和常压浓缩技术,得到的预包装牛肉面浓缩汤块稀释倍数高,解决了牛肉汤料克重过大,不方便销售运输的问题。
Description
技术领域
本发明属于预包装食品加工技术领域,涉及一种高稀释倍数预包装牛肉面冻干汤块,本发明同时还涉及该预包装牛肉面冻干汤块的制作方法。
背景技术
兰州牛肉面,又称兰州清汤牛肉面,是“中国十大面条”之一,也是兰州知名的风味小吃。它以“汤镜者清,肉烂者香,面细者精”的独特风味和“一清二白三红四绿五黄”的独特形象,赢得了国内乃至全世界顾客的好评,并被中国烹饪协会评为三大中式快餐之一,得到“中华第一面”美誉。
一直以来,兰州牛肉面均以堂食的形式经营销售,各种形式的加盟店分布全国各地。据兰州牛肉拉面协会统计,目前兰州牛肉面店铺数量已经达到6万余家,各种形式的加盟店分布全国各地。而兰州牛肉面预包装产品的销售却微乎其微,这与兰州牛肉面作为“中华第一面”、“中式三大快餐”的消费认知格格不入。
兰州牛肉面作为兰州市的“一张名片”,是对外交流与城市形象的重要体现,是兰州市文化输出、产业输出的重要载体,对地方经济的带动效应非常明显。预包装化的兰州牛肉面产品,可突破物理空间的限制,扩大了兰州牛肉面产品的销售半径,提高了产品的消费频次,对地方经济的带动效应更加明显。
牛肉汤是兰州牛肉面的“灵魂”。兰州牛肉面讲究的“一清二白三红四绿五黄”中的“一清”说的就是牛肉汤清。制约预包装兰州牛肉面产品发展的瓶颈是牛肉汤的品质。如何还原兰州牛肉汤的地道口感成为了预包装兰州牛肉面产品的核心。现售的预包装兰州牛肉面产品均是由面条、汤包、油辣椒与蔬菜包等配料组成。产品中的汤包形式五花八门,有酱、汤、粉等等。这些形式的汤包均脱离了兰州牛肉面的传统形态,品质参差不齐,如汤料口感还原度不佳,且汤料克重过大,不方便携带及销售运输,成为制约预包装兰州牛肉面产品推广、销售的瓶颈,不利于兰州牛肉面行业的发展。
发明内容
本发明的目的是为了解决现有牛肉面汤料口感还原度不佳,汤料克重过大的技术问题,提供一种高稀释倍数预包装牛肉面冻干汤块的制作方法。
本发明的另一目的是提供采用上述方法制作的高稀释倍数预包装牛肉面冻干汤块。
本发明的目的是通过以下技术方案实现的:
一种高稀释倍数预包装牛肉面冻干汤块的制作方法,包括以下步骤:
(1)香辛料超临界萃取:
称取香辛料,混合后粉碎成80目进行超临界CO2萃取,萃取物加入重量百分数40%的芯材,混合均匀,得到香辛料水溶性精粉,备用;
所述香辛料包括以下组分:干姜8-5份、花椒7-4份、草果5-2份、桂籽1-2份、白胡椒3-1份、甘草1-2份、小茴香4-2份;
(2)牛肉汤常压浓缩:
将4-2份牛肉、1-2份牛棒骨、1-2份鸡架加入到30份的沸水中,常压熬制1-3h,捞出牛肉、牛棒骨和鸡架后进行常压浓缩,得到浓缩牛肉汤,该浓缩牛肉汤氨基酸态氮含量应≥0.4g/100g;
(3)高稀释倍数牛肉面浓缩汤制备:
取1-2份香辛料水溶性精粉、10-15份食盐、2-4份鸡精、2-4份味精,加入40-80份浓缩牛肉汤中,搅拌均匀,得到高稀释倍数牛肉面浓缩汤;
(4)真空冷冻干燥:
取1-2份新鲜蒜苗、1-2份新鲜香菜、1-2份熟牛肉片、1-2份熟萝卜片、2-5份高稀释倍数牛肉面浓缩汤,混合均匀,置于-40℃冰箱中预冻6-8h,然后加热升温,得到高稀释倍数预包装牛肉面冻干汤块;
所述加热升温过程条件为:冷肼温度-40--50℃,系统压强50pa,0-6h加热板温度为10℃,7-10h加热板温度为50℃,11-15h加热板温度为80℃。
作为本发明技术方案的优选,上述步骤(1)中,芯材为大豆分离蛋白和麦芽糊精,其重量比为1:1。
进一步地,上述步骤(1)中,超临界CO2萃取条件为:萃取温度50-60℃、萃取压力15-20MPa、二氧化碳流速1.5L/min。
众所周知,真空冷冻干燥技术是将含水物料冷冻成固体,在低温低压条件下利用水的升华性能,使物料低温脱水而达到干燥的新型干燥手段。由于真空冷冻干燥技术在低温、低氧环境中进行,大多数生物反应停滞,且处理过程无液态水存在,水分以固体状态直接升华,使物料原有结构和形状得到最大程度保护,最终获得外观和内在品质兼备的优质干燥制品。而超临界萃取是一种以超临界流体作为萃取溶剂的分离提纯技术,食品工业中常用的超临界流体是二氧化碳。超临界萃取可以在接近室温(35~40℃)及CO2气体笼罩下进行提取,有效地防止了热敏性物质及风味物质的氧化和逸散。因此,萃取物保持着天然香辛料中的风味物质。同时,使用超临界萃取是最干净的提取方法,由于全过程不用有机溶剂,因此萃取物绝无残留的溶剂物质,从而防止了提取过程中对人体有害物的存在和对环境的污染,保证了100%的纯天然性。
因此,与现有预包装牛肉面汤料相比,本发明的高稀释倍数预包装牛肉面冻干汤块具有以下优点:
1、本发明将制得的牛肉面浓缩汤与熟牛肉片、蒜苗香菜、熟萝卜片混合后进行真空冷冻干燥,制得冻干汤块,汤块复水性好,且最大程度的保持了产品的原有风味,汤料口感还原度佳,克服了制约预包装兰州牛肉面产品推广、销售的瓶颈,对推动兰州牛肉面行业的发展具有很重要的现实意义。同时,由于采用了高稀释倍数的浓缩汤料,整个真空冷冻干燥的成本也比较低。
2、本发明选用作为堂食牛肉汤中牛肉风味主要来源的牛肉、牛棒骨和鸡架熬制牛肉汤,可最大限度的保留牛肉面汤料口感还原度。
3、本发明制作方法中,浓缩牛肉汤中氨基酸态氮含量≥0.4g/100g,鲜味浓,最终得到的牛肉面浓缩汤块口感好,进一步提升了预包装牛肉面汤料的口感还原度。
4、由于采用了超临界萃取和常压浓缩技术,制得的预包装牛肉面浓缩汤块用8-18倍的沸水冲调溶解后即可食用,稀释倍数高,解决了牛肉汤料克重过大,不方便携带及销售运输的问题。
附图说明
图1为本发明高稀释倍数预包装牛肉面浓缩汤块制作方法的工艺流程图;
图2为采用本发明实施例1中方法制得的高稀释倍数预包装牛肉面浓缩汤块的成品图。
具体实施方式
以下通过具体实施例对本发明高稀释倍数预包装牛肉面浓缩汤块的制作方法进行详细说明。
本申请中,如无特殊说明,所有份数均为重量份数。本发明高稀释倍数预包装牛肉面浓缩汤块制作方法的工艺流程如图1所示。
实施例1
一种高稀释倍数预包装牛肉面冻干汤块的制作方法,包括以下步骤:
(1)香辛料超临界萃取:
称取香辛料,混合后粉碎成80目进行超临界CO2萃取,萃取物加入重量百分数40%的大豆分离蛋白和麦芽糊精(w:w=1:1),混合均匀,得到香辛料水溶性精粉,备用;
所述香辛料配比为:干姜5份、花椒4份、草果3份、桂籽1份、白胡椒2份、甘草1份、小茴香2份;
超临界CO2萃取条件为:萃取温度50℃、萃取压力15-20MPa、二氧化碳流速1.5L/min。
(2)牛肉汤常压浓缩:
将3份牛肉、1份牛棒骨、1份鸡架加入到30份的沸水中,常压熬制1h,捞出牛肉、牛棒骨和鸡架后进行常压浓缩,得到浓缩牛肉汤,该浓缩牛肉汤氨基酸态氮含量为0.4g/100g;
(3)高稀释倍数牛肉面浓缩汤制备:
取1份香辛料水溶性精粉、10份食盐、3份鸡精、2份味精,加入80份浓缩牛肉汤中,搅拌均匀,得到高稀释倍数牛肉面浓缩汤;
(4)真空冷冻干燥:
取1份新鲜蒜苗、1份新鲜香菜、1份熟牛肉片、1份熟萝卜片、5份高稀释倍数牛肉面浓缩汤,混合均匀,置于-40℃冰箱中预冻8h,然后加热升温,得到高稀释倍数预包装牛肉面冻干汤块;
所述加热升温过程条件为:冷肼温度-40--50℃,系统压强50pa,0-6h加
热板温度为10℃,7-10h加热板温度为50℃,11-15h加热板温度为80℃。汤块成品图如图2所示。用8倍的沸水冲调溶解后即可食用。
实施例2
一种高稀释倍数预包装牛肉面冻干汤块的制作方法,包括以下步骤:
(1)香辛料超临界萃取:
称取香辛料,混合后粉碎成80目进行超临界CO2萃取,萃取物加入重量百分数40%的大豆分离蛋白和麦芽糊精(w:w=1:1),混合均匀,得到香辛料水溶性精粉,备用;
所述香辛料配比为:干姜8份、花椒7份、草果5份、桂籽1份、白胡椒2份、甘草1份、小茴香2份;
超临界CO2萃取条件为:萃取温度60℃、萃取压力15-20MPa、二氧化碳流速1.5L/min。
(2)牛肉汤常压浓缩:
将4份牛肉、2份牛棒骨、2份鸡架加入到30份的沸水中,常压熬制1.5h,捞出牛肉、牛棒骨和鸡架后进行常压浓缩,得到浓缩牛肉汤,该浓缩牛肉汤氨基酸态氮含量为0.5g/100g;
(3)高稀释倍数牛肉面浓缩汤制备:
取2份香辛料水溶性精粉、15份食盐、4份鸡精、4份味精,加入60份浓缩牛肉汤中,搅拌均匀,得到高稀释倍数牛肉面浓缩汤;
(4)真空冷冻干燥:
取2份新鲜蒜苗、1份新鲜香菜、2份熟牛肉片、2份熟萝卜片、3份高稀释倍数牛肉面浓缩汤,混合均匀,置于-40℃冰箱中预冻7h,然后加热升温,得到高稀释倍数预包装牛肉面冻干汤块;
所述加热升温过程条件为:冷肼温度-40--50℃,系统压强50pa,0-6h加热板温度为10℃,7-10h加热板温度为50℃,11-15h加热板温度为80℃。汤块成品用12倍的沸水冲调溶解后即可食用。
实施例3
一种高稀释倍数预包装牛肉面冻干汤块的制作方法,包括以下步骤:
(1)香辛料超临界萃取:
称取香辛料,混合后粉碎成80目进行超临界CO2萃取,萃取物加入重量百分数40%的大豆分离蛋白和麦芽糊精(w:w=1:1),混合均匀,得到香辛料水溶性精粉,备用;
所述香辛料配比为:干姜6份、花椒5份、草果3份、桂籽1份、白胡椒1份、甘草2份、小茴香4份;
超临界CO2萃取条件为:萃取温度50℃、萃取压力15-20MPa、二氧化碳流速1.5L/min。
(2)牛肉汤常压浓缩:
将4份牛肉、2份牛棒骨、2份鸡架加入到30份的沸水中,常压熬制3h,捞出牛肉、牛棒骨和鸡架后进行常压浓缩,得到浓缩牛肉汤,该浓缩牛肉汤氨基酸态氮含量为0.8g/100g;
(3)高稀释倍数牛肉面浓缩汤制备:
取2份香辛料水溶性精粉、10份食盐、4份鸡精、4份味精,加入40份浓缩牛肉汤中,搅拌均匀,得到高稀释倍数牛肉面浓缩汤;
(4)真空冷冻干燥:
取2份新鲜蒜苗、1份新鲜香菜、2份熟牛肉片、1份熟萝卜片、2份高稀释倍数牛肉面浓缩汤,混合均匀,置于-40℃冰箱中预冻6h,然后加热升温,得到高稀释倍数预包装牛肉面冻干汤块;
所述加热升温过程条件为:冷肼温度-40--50℃,系统压强50pa,0-6h加热板温度为10℃,7-10h加热板温度为50℃,11-15h加热板温度为80℃。汤块成品用18倍的沸水冲调溶解后即可食用。
采用本发明制作方法制备的预包装牛肉面冻干汤块,其复水性好,最大程度的保持了保留堂食牛肉面汤料的口感还原度,克服了制约预包装兰州牛肉面产品推广、销售的瓶颈,对推动兰州牛肉面行业的发展具有很重要的现实意义。
Claims (5)
1.一种高稀释倍数预包装牛肉面冻干汤块的制作方法,其特征在于,包括以下步骤:
(1)香辛料超临界萃取:
称取香辛料,混合后粉碎成80目进行超临界CO2萃取,萃取物加入重量百分数40%的芯材,混合均匀,得到香辛料水溶性精粉,备用;
所述香辛料包括以下组分:干姜8-5份、花椒7-4份、草果5-2份、桂籽1-2份、白胡椒3-1份、甘草1-2份、小茴香4-2份;
(2)牛肉汤常压浓缩:
将4-2份牛肉、1-2份牛棒骨、1-2份鸡架加入到30份的沸水中,常压熬制1-3h,捞出牛肉、牛棒骨和鸡架后进行常压浓缩,得到浓缩牛肉汤,该浓缩牛肉汤氨基酸态氮含量应≥0.4g/100g;
(3)高稀释倍数牛肉面浓缩汤制备:
取1-2份香辛料水溶性精粉、10-15份食盐、2-4份鸡精、2-4份味精,加入40-80份浓缩牛肉汤中,搅拌均匀,得到高稀释倍数牛肉面浓缩汤;
(4)真空冷冻干燥:
取1-2份新鲜蒜苗、1-2份新鲜香菜、1-2份熟牛肉片、1-2份熟萝卜片、2-5份高稀释倍数牛肉面浓缩汤,混合均匀,置于-40℃冰箱中预冻6-8h,然后加热升温,得到高稀释倍数预包装牛肉面冻干汤块;
所述加热升温过程条件为:冷肼温度-40--50℃,系统压强50pa,0-6h加热板温度为10℃,7-10h加热板温度为50℃,11-15h加热板温度为80℃。
2.如权利要求1所述的一种高稀释倍数预包装牛肉面冻干汤块的制作方法,其特征在于,步骤(1)中,所述芯材为大豆分离蛋白和麦芽糊精。
3.如权利要求2所述的一种高稀释倍数预包装牛肉面冻干汤块的制作方法,其特征在于,所述大豆分离蛋白和麦芽糊精的重量比为1:1。
4.如权利要求3所述的一种高稀释倍数预包装牛肉面冻干汤块的制作方法,其特征在于,
步骤(1)中,所述超临界CO2萃取条件为:萃取温度50-60℃、萃取压力15-20MPa、二氧化碳流速1.5L/min。
5.一种如权利要求1-4任一项所述的制作方法得到的高稀释倍数预包装牛肉面冻干汤块。
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