CN113317451A - 一种青稞鸡肉丸的加工方法 - Google Patents
一种青稞鸡肉丸的加工方法 Download PDFInfo
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Abstract
一种青稞鸡肉丸的加工方法，以青稞、鸡肉为主要原料，经过焙香、双螺杆挤压、鸡肉漂洗、制糜、腌制、成型、熟制、速冻、包装等加工，制得青稞鸡肉丸产品。发明方法制得的青稞鸡肉丸，主要原料为鸡胸肉、青稞、大豆分离蛋白，具有低脂低热高蛋白的特性；富含膳食纤维，有益肠道菌的消化吸收；含有凝胶黏液，加热后呈弱碱性，对胃酸过多有抑制作用；其具有较高的持水性、粘弹性、咀嚼性，风味鲜美，口感优良。
Description
技术领域
本发明属于食品加工技术领域，涉及一种青稞鸡肉丸的加工方法。
背景技术
青稞是一种对寒冷和贫瘠具有较强适应性的禾本科大麦属农作物，适宜生长在高原清凉气候，在我国西藏、青海、四川、云南等地广泛种植。青稞作为大麦的一种特殊类型，其营养成分较水稻、小麦、玉米等粮食作物高，具有高蛋白质、高纤维、高维生素、低脂肪、低糖等特点。青稞含有丰富的膳食纤维、β-葡聚糖、支链淀粉等，以及多种稀有元素如硫胺素（维生素B1）、核黄素（维生素B2）、尼克酸、维生素E等，其制成的食品有清肠通便、调节血糖、降低胆固醇、提高免疫力的功效。青稞和青稞粉含有的青稞淀粉成分独特，普遍含有74%-78%的支链淀粉，近年西藏自治区农牧科学院培育的新品种青稞25支链淀粉接近100%。支链淀粉含大量凝胶黏液，加热后呈弱碱性，对胃酸过多有抑制作用，对病灶可起到缓解和屏障保护作用，且支链淀粉比直链淀粉更易消化吸收。
鸡肉质地柔嫩、香味浓郁、营养丰富，鸡肉含有维生素C、E等，蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用，另外含有对人体生长发育有重要作用的磷脂类，是我国居民膳食结构中脂肪和磷脂的重要来源之一。鸡肉对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。
鸡肉丸在加工过程中鸡肉蛋白质难以形成较好的蛋白质网络结构，从而影响了鸡肉丸的弹性和口感，所以市面上的鸡肉丸，往往口感不够细腻，弹性不高且单一的鸡肉丸营养价值不够丰富。将青稞粒、青稞粉、鸡胸肉混匀，添加适量磷酸盐和大豆分离蛋白制作成的青稞鸡肉丸，可明显增加鸡肉丸的弹性，提高鸡肉丸的营养价值。
发明内容
本发明的目的在于提供一种青稞鸡肉丸的加工方法。
为实现上述目的及其他相关目的，本发明提供的技术方案是：一种青稞鸡肉丸的加工方法，包括下列步骤：
步骤1：将去壳青稞清洗干净，沥去表面水分，备用；
步骤2：将部分沥水后的青稞，在真空表压-0.08～-0.10MPa、温度80-90℃、翻转速度30-60r/min条件下，翻炒5-8min得到焙香青稞仁；
步骤3：将部分沥水后的青稞以均匀的速度加入到双螺杆挤压机中，控制喂料段温度70-75℃、挤压段温度80-85℃、计量段温度90-95℃、螺杆转速100-150r/min，进行挤压加工；收集挤压后物料，得到预糊化青稞浆；
步骤4：将鸡肉放入其4-6倍质量的温度为4-10℃的纯化水中漂洗，然后将鸡肉和纯化水放入超声波环境中进行嫩化处理，然后取出鸡肉；
步骤5：步骤4得到的鸡肉绞制成鸡肉泥；将100-200重量份的鸡肉泥、4-9重量份的食盐、0.6-1.0重量份的磷酸盐、1-2重量份的白胡椒粉、1-2重量份的白砂糖、1-3重量份的姜粉和70-90重量份的水，搅拌均匀得到肉馅；将肉馅在0-4℃的条件下静置腌制5-8h；
步骤6：将80-160重量份的腌制的肉馅，20-40份重量份的焙香青稞仁、20-40份重量份的预糊化青稞浆与4-8重量份的大豆分离蛋白混合，搅拌均匀后放入擂溃机中，擂溃20-30min，得到青稞鸡肉糜；
步骤7：将青稞鸡肉糜制成直径10-30mm的青稞鸡肉丸，然后放入盛有青稞粉的旋转圆盘中，青稞鸡肉丸均匀粘上青稞粉；将表面沾上青稞粉的青稞鸡肉丸投入60-70℃水中预煮3-5min，再放入90-100℃水中煮制10-15min；
步骤8：将步骤7得到的青稞鸡肉丸放入冰水中浸泡3-5min；
步骤9：当青稞鸡肉丸中心温度达到6℃以下时，将青稞鸡肉丸放入塑料袋中，热封口包装；将包装后的青稞鸡肉丸投入速冻库冻结，速冻至中心温度-18℃以下保藏。
优选的技术方案为：步骤4中，超声波工艺参数为：超声波频率25-35KHz、功率密度0.25-0.50W/cm2条件下，超声波处理3-5min。
优选的技术方案为：步骤6中，在温度10-18℃环境中，70-80r/min擂溃20-30min，得到青稞鸡肉糜。
由于上述技术方案运用，本发明与现有技术相比具有的优点是：
1、本发明将脱壳青稞经过双螺杆挤压制得预糊化青稞浆，用于鸡肉丸加工，提高了鸡肉丸的持水性、粘弹性。
2、本发明的鸡肉在漂洗时进行超声波处理，提高了鸡肉的嫩度，优化了鸡肉丸的口感。
3、本发明制得的青稞鸡肉丸，主要原料为鸡胸肉、青稞、大豆分离蛋白，具有低脂低热高蛋白的特性；富含膳食纤维，有益肠道菌的消化吸收；含有凝胶黏液，加热后呈弱碱性，对胃酸过多有抑制作用；其具有较高的持水性、粘弹性、咀嚼性，风味鲜美，口感优良。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式，熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1：一种青稞鸡肉丸的加工方法
一种青稞鸡肉丸的加工方法，其特征在于，包括以下技术步骤。
（1）青稞预处理
青稞原料，为成熟度适中、无霉变、无虫害、无机械损伤的去壳青稞。
将去壳青稞清洗干净，沥去表面水分，备用。
（2）制备焙香青稞仁
将部分（1）中沥水后的青稞放入带有翻炒功能的真空低温烘焙设备中，在真空表压-0.08～-0.10MPa、温度85℃、翻转速度45r/min条件下，翻炒6min，至青稞表面微焦，得到焙香青稞仁，备用。
（3）制备预糊化青稞浆
将部分（1）中沥水后的青稞以均匀的速度加入到双螺杆挤压机中，控制喂料段温度72℃、挤压段温度82℃、计量段温度93℃、螺杆转速120r/min，进行挤压加工；收集挤压后物料，得到预糊化青稞浆，放凉备用。
（4）鸡肉漂洗与嫩化处理
鸡肉原料，为检疫合格的冷鲜带皮鸡大胸肉或解冻后的冷冻带皮鸡大胸肉。
将鸡肉放入5倍质量的水温6℃食品级纯化水中，漂洗3次；其中，第3次漂洗时，将鸡肉和纯化水放入超声波环境中，在超声波频率30KHz、功率密度0.35W/cm2条件下，超声波处理4min，进行嫩化处理，然后取出鸡肉，备用。
（5）鸡肉制糜与腌制
制作鸡肉泥。将（4）中漂洗后的鸡肉，使用绞肉机绞制成鸡肉泥，备用。所述的绞肉机，其出料板的孔径为6mm。
制备肉馅。将鸡肉泥150重量份、食盐6重量份、磷酸盐0.6重量份、白胡椒粉1.5重量份、白砂糖1.5重量份、姜粉2重量份、饮用水80重量份，搅拌均匀得到肉馅。
腌制。将肉馅在2℃的条件下静置腌制6h。
（6）配料与擂溃
配料。将120重量份（5）中腌制的肉馅、30重量份（2）中焙香青稞仁、30重量份（3）中预糊化青稞浆、6重量份大豆分离蛋白，混合，搅拌均匀。
擂溃。将配料放入不锈钢擂溃设备中，在温度15℃环境中，75r/min擂溃25min，得到青稞鸡肉糜，备用。
（7）成型与熟制
青稞粉原料，为成熟度适中的新鲜脱壳青稞磨着成的粉，细度80-100目。
成型。将（6）中青稞鸡肉糜制成直径20mm的青稞鸡肉丸，然后跌入盛有青稞粉的旋转圆盘中，青稞鸡肉丸均匀粘上青稞粉。
熟制。将表面沾上青稞粉的青稞鸡肉丸投入65℃水中预煮4min，再放入95℃水中煮制12min。
（8）速冷增弹
将（7）中熟制后的青稞鸡肉丸放入温度2℃的冰水中浸泡4min。
（9）速冻包装
当（8）中青稞鸡肉丸中心温度达到6℃以下时，将青稞鸡肉丸放入食品级塑料袋中，热封口包装；将包装后的青稞鸡肉丸投入速冻库冻结，速冻至中心温度-18℃以下保藏。
本发明制得的青稞鸡肉丸，主要原料为鸡胸肉、青稞、大豆分离蛋白，具有低脂低热高蛋白的特性；富含膳食纤维，有益肠道菌的消化吸收；含有凝胶黏液，加热后呈弱碱性，对胃酸过多有抑制作用；其具有较高的持水性、粘弹性、咀嚼性，风味鲜美，口感优良。
实施例2：一种青稞鸡肉丸的加工方法
一种青稞鸡肉丸的加工方法，包括下列步骤：
步骤1：将去壳青稞清洗干净，沥去表面水分，备用；
步骤2：将部分沥水后的青稞，在真空表压-0.08MPa、温度80℃、翻转速度30r/min条件下，翻炒5-8min得到焙香青稞仁；
步骤3：将部分沥水后的青稞以均匀的速度加入到双螺杆挤压机中，控制喂料段温度70℃、挤压段温度80℃、计量段温度90℃、螺杆转速100r/min，进行挤压加工；收集挤压后物料，得到预糊化青稞浆；
步骤4：将鸡肉放入其4倍质量的温度为4℃的纯化水中漂洗，然后将鸡肉和纯化水放入超声波环境中进行嫩化处理，然后取出鸡肉；
步骤5：步骤4得到的鸡肉绞制成鸡肉泥；将100重量份的鸡肉泥、4重量份的食盐、0.6重量份的磷酸盐、1重量份的白胡椒粉、1重量份的白砂糖、1重量份的姜粉和70重量份的水，搅拌均匀得到肉馅；将肉馅在0℃的条件下静置腌制5h；
步骤6：将80重量份的腌制的肉馅，20份重量份的焙香青稞仁、20份重量份的预糊化青稞浆与4-8重量份的大豆分离蛋白混合，搅拌均匀后放入擂溃机中，擂溃20-30min，得到青稞鸡肉糜；
步骤7：将青稞鸡肉糜制成直径10mm的青稞鸡肉丸，然后放入盛有青稞粉的旋转圆盘中，青稞鸡肉丸均匀粘上青稞粉；将表面沾上青稞粉的青稞鸡肉丸投入60-70℃水中预煮3min，再放入90℃水中煮制10min；
步骤8：将步骤7得到的青稞鸡肉丸放入冰水中浸泡3min；
步骤9：当青稞鸡肉丸中心温度达到6℃以下时，将青稞鸡肉丸放入塑料袋中，热封口包装；将包装后的青稞鸡肉丸投入速冻库冻结，速冻至中心温度-18℃以下保藏。
优选的技术方案为：步骤4中，超声波工艺参数为：超声波频率25KHz、功率密度0.25W/cm2条件下，超声波处理3min。
优选的技术方案为：步骤6中，在温度10℃环境中，70r/min擂溃20min，得到青稞鸡肉糜。
实施例3：一种青稞鸡肉丸的加工方法
一种青稞鸡肉丸的加工方法，包括下列步骤：
步骤1：将去壳青稞清洗干净，沥去表面水分，备用；
步骤2：将部分沥水后的青稞，在真空表压-0.10MPa、温度90℃、翻转速度60r/min条件下，翻炒8min得到焙香青稞仁；
步骤3：将部分沥水后的青稞以均匀的速度加入到双螺杆挤压机中，控制喂料段温度75℃、挤压段温度85℃、计量段温度95℃、螺杆转速150r/min，进行挤压加工；收集挤压后物料，得到预糊化青稞浆；
步骤4：将鸡肉放入其6倍质量的温度为10℃的纯化水中漂洗，然后将鸡肉和纯化水放入超声波环境中进行嫩化处理，然后取出鸡肉；
步骤5：步骤4得到的鸡肉绞制成鸡肉泥；将200重量份的鸡肉泥、9重量份的食盐、1.0重量份的磷酸盐、2重量份的白胡椒粉、2重量份的白砂糖、3重量份的姜粉和90重量份的水，搅拌均匀得到肉馅；将肉馅在4℃的条件下静置腌制8h；
步骤6：将160重量份的腌制的肉馅 40份重量份的焙香青稞仁、40份重量份的预糊化青稞浆与8重量份的大豆分离蛋白混合，搅拌均匀后放入擂溃机中，擂溃30min，得到青稞鸡肉糜；
步骤7：将青稞鸡肉糜制成直径30mm的青稞鸡肉丸，然后放入盛有青稞粉的旋转圆盘中，青稞鸡肉丸均匀粘上青稞粉；将表面沾上青稞粉的青稞鸡肉丸投入70℃水中预煮5min，再放入100℃水中煮制15min；
步骤8：将步骤7得到的青稞鸡肉丸放入冰水中浸泡5min；
步骤9：当青稞鸡肉丸中心温度达到6℃以下时，将青稞鸡肉丸放入塑料袋中，热封口包装；将包装后的青稞鸡肉丸投入速冻库冻结，速冻至中心温度-18℃以下保藏。
优选的技术方案为：步骤4中，超声波工艺参数为：超声波频率35KHz、功率密度0.50W/cm2条件下，超声波处理5min。
优选的技术方案为：步骤6中，在温度18℃环境中 80r/min擂溃30min，得到青稞鸡肉糜。
以上所述者仅为用以解释本发明之较佳实施例，并非企图具以对本发明做任何形式上之限制，是以，凡有在相同之发明精神下所作有关本发明之任何修饰或变更，皆仍应包括在本发明意图保护之范畴。
Claims (3)
1.一种青稞鸡肉丸的加工方法，其特征在于：包括下列步骤：
步骤1：将去壳青稞清洗干净，沥去表面水分，备用；
步骤2：将部分沥水后的青稞，在真空表压-0.08～-0.10MPa、温度80-90℃、翻转速度30-60r/min条件下，翻炒5-8min得到焙香青稞仁；
步骤3：将部分沥水后的青稞以均匀的速度加入到双螺杆挤压机中，控制喂料段温度70-75℃、挤压段温度80-85℃、计量段温度90-95℃、螺杆转速100-150r/min，进行挤压加工；收集挤压后物料，得到预糊化青稞浆；
步骤4：将鸡肉放入其4-6倍质量的温度为4-10℃的纯化水中漂洗，然后将鸡肉和纯化水放入超声波环境中进行嫩化处理，然后取出鸡肉；
步骤5：步骤4得到的鸡肉绞制成鸡肉泥；将100-200重量份的鸡肉泥、4-9重量份的食盐、0.6-1.0重量份的磷酸盐、1-2重量份的白胡椒粉、1-2重量份的白砂糖、1-3重量份的姜粉和70-90重量份的水，搅拌均匀得到肉馅；将肉馅在0-4℃的条件下静置腌制5-8h；
步骤6：将80-160重量份的腌制的肉馅，20-40份重量份的焙香青稞仁、20-40份重量份的预糊化青稞浆与4-8重量份的大豆分离蛋白混合，搅拌均匀后放入擂溃机中，擂溃20-30min，得到青稞鸡肉糜；
步骤7：将青稞鸡肉糜制成直径10-30mm的青稞鸡肉丸，然后放入盛有青稞粉的旋转圆盘中，青稞鸡肉丸均匀粘上青稞粉；将表面沾上青稞粉的青稞鸡肉丸投入60-70℃水中预煮3-5min，再放入90-100℃水中煮制10-15min；
步骤8：将步骤7得到的青稞鸡肉丸放入冰水中浸泡3-5min；
步骤9：当青稞鸡肉丸中心温度达到6℃以下时，将青稞鸡肉丸放入塑料袋中，热封口包装；将包装后的青稞鸡肉丸投入速冻库冻结，速冻至中心温度-18℃以下保藏。
2.根据权利要求1所述的青稞鸡肉丸的加工方法，其特征在于：每升种子液体培养基含有：步骤4中，超声波工艺参数为：超声波频率25-35KHz、功率密度0.25-0.50W/cm2条件下，超声波处理3-5min。
3.根据权利要求1所述的青稞鸡肉丸的加工方法，其特征在于：每升种子液体培养基含有：步骤6中，在温度10-18℃环境中，70-80r/min擂溃20-30min，得到青稞鸡肉糜。
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