CN113475666A - 一种着色组合物及其制备方法和应用 - Google Patents
一种着色组合物及其制备方法和应用 Download PDFInfo
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Abstract
本发明公开了一种着色组合物及其制备方法和应用,所述着色组合物的制备原料包括:甜菜根提取液、红曲米提取液、黑加仑葡萄提取液。本发明通过将甜菜根、红曲米和黑加仑葡萄的提取液进行组合,在对食物染色后可呈现枣红色,且着色后不容易褪色,稳定性好,不影响食物的口感。本发明将着色组合物应用于食品制作,并通过对食材进行选择、设置,优化食品制作工序,可制得鲜美、造型独特的食品。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种着色组合物及其制备方法和应用。
背景技术
“糖醋话梅”是一道老少皆宜的菜品,其主要原料为鱼肉,通过去骨取净肉,搅拌成糜,调入味料,搓挞起胶制作成鱼丸,运用烹调技法浸泡(上色)、蒸制成熟(定型)、炸制香酥脆、煸炒(酱汁二次调味)等四道工序制作而成。
目前运用鱼肉糜为主料制作的速食类较多是各风味的鱼蛋品种。有相关技术提出一种速食类复合风味鱼蛋,其主要成分为草鱼鱼糜、鸡肉糜、豆腐,成品口感香辣爽滑,蛋白含量高可以弥补了传统鱼蛋营养成分单一的问题。
“糖醋话梅”采用新鲜的鲮鱼,先去鱼骨取净肉后搅拌成糜,调入味料烹制而成。成品质量口感软滑略带弹性,味道鲜美,出品有收缩的凹凸纹,呈“话梅”状,色泽标准应是枣红色为宜。因为着色是在半制品加工时,采用食材的天然色汁进行人工浸泡上色,在烹制过程中,由于水的传热介质不利于原料非酶促褐变的呈色反应的发生,除添加非天然染色剂外,使用寻常的天然染色剂较难使菜品呈现大红或枣红等色彩;且因传热的温度与浸泡上色时间不同而容易导致色泽的不稳定;同时由于食物在着色过程中需长时间浸泡在着色物质中,会严重影响口感。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提出一种着色组合物,能够解决染色性差、受热不稳定的问题,可使食物呈现稳定的枣红色,而且不影响食物口感。
同时,本发明还提供所述着色组合物的制备方法和应用。
具体地,本发明采取如下的技术方案:
本发明的第一方面是提供一种着色组合物,其制备原料包括:甜菜根提取液、红曲米提取液、黑加仑葡萄提取液。
根据本发明第一方面的着色组合物,至少具有如下有益效果:
甜菜根含甜菜红素,根皮及根肉均呈紫红色,其中的天然色素稳定性能差,多难以溶解,随pH值的变化有时有色调变化,染着性差,受热容易发生褪色的现象,因此对食物进行着色后呈现紫红色,达不到枣红色效果。红曲米是由置放于白米中的红酵母发酵而成,溶于热水及酸、碱溶液,pH值稳定,耐热、耐光性强,对蛋白质的染色性好,染色后经水洗不易褪色。不过使用红曲米提取液对食物进行着色过程中,需要长时间浸泡,使食物,尤其是蛋白质类食物具有轻微酸气的口感。本发明通过将甜菜根、红曲米和黑加仑葡萄的提取液进行组合,在对食物染色后可呈现枣红色,且着色后不容易褪色,稳定性好,不影响食物的口感。
在本发明的一些实施方式中,所述甜菜根提取液、红曲米提取液和黑加仑葡萄提取液的质量份配比为:甜菜根提取液100~200份,红曲米提取液150~250份,黑加仑葡萄提取液100~200份。
在本发明的一些实施方式中,所述甜菜根提取液为甜菜根的汁液,其制备方法为,将甜菜根与水混合,榨汁、过滤而得。其中甜菜根和水的质量比为1:0.5~2,优选约1:1。在榨汁前可增加加热步骤,所述加热温度为80~100℃,优选约100℃;加热的时间为3~10min。
在本发明的一些实施方式中,在将甜菜根与水混合前,还包括对所述甜菜根去皮的步骤。
在本发明的一些实施方式中,所述红曲米提取液为红曲米的水提液,其制备方法为,将红曲米浸泡于水中,过滤后得到红曲米提取液。其中浸泡的时间为2~10h,可根据实际红曲米的用量进行调整。浸泡的温度为10~30℃,优选10~25℃。红曲米和水的质量比为1:1~4,优选约1:2。
在本发明的一些实施方式中,所述黑加仑葡萄提取液为黑加仑葡萄的汁液,其制备方法为,将黑加仑葡萄汁而得。
在本发明的一些实施方式中,在将黑加仑葡萄与水混合前,还包括对所述黑加仑葡萄去皮的步骤。
本发明的第二方面是提供一种着色组合物的制备方法,将所述甜菜根提取液、红曲米提取液和黑加仑葡萄提取液混合即得。
本发的第三方面是提供上述着色组合物在食物着色中的应用。
在本发明的一些实施方式中,所述食物含有植物蛋白和/或动物蛋白。
本发明还提供一种食品的制作方法,包括如下步骤:将含蛋白食材浸泡在上述着色组合物中,然后进行蒸制和/或炸制。通过本发明的制作方法,可制得稳定枣红色的食品,改善食品色彩,促进食欲。
在本发明的一些实施方式中,所述浸泡的时间为0.5~10h,优选2~6h。浸泡的温度为10~30℃,优选10~25℃。在浸泡过程中,所述含蛋白食材与着色组合物的比例可根据需要进行调整,以至少能将所述含蛋白食材浸没为宜。作为示例,所述含蛋白食材与着色组合物的质量份配比为:含蛋白食材200~400份,着色组合物350~600份。浸泡结束后,过滤,即可进行蒸制和/或炸制。
在本发明的一些实施方式中,所述炸制的温度为100~160℃,优选150~160℃;炸制的时间为0.5~2min。优选地,所述炸制步骤具体为,使含蛋白食材在150~160℃下入油锅炸制,含蛋白食材的加入使油温降低至120~130℃,控制火力使油温保持在100~130℃进行炸制0.5~2min,在出锅前5~15s将油温升高至150~160℃。
在本发明的一些实施方式中,所述蒸制的温度为80~100℃,优选约100℃;蒸制的时间为5~10min,优选6~9min。可根据实际需要选择是否进行蒸制,如同时含有蒸制和炸制步骤,所述蒸制步骤设置在炸制步骤前。优选不含该蒸制步骤,通过直接炸制可更好地保留食材的香味。
在本发明的一些实施方式中,所述含蛋白食材可根据实际进行选择,优选含肉类的食材。
在本发明的一些实施方式中,所述含蛋白食材包括如下组分:肉类、淀粉、蛋液。
在本发明的一些实施方式中,所述含蛋白食材包括如下质量份的组分:
肉类200~500份
蛋液100~150份
淀粉10~50份。
在本发明的一些实施方式中,所述肉类包括鱼肉(如鲮鱼肉、鲩鱼、巴沙鱼肉、龙利鱼肉)鸡肉、猪肉中的任意一种或多种,优选为鱼肉、鸡肉和猪肉的组合,其中鱼肉优选鲮鱼肉。
在本发明的一些实施方式中,所述肉类制成肉糜。将肉糜、蛋液和淀粉混合可制成丸子或其他形状的半制品,蛋液在蒸制过程中可使半制品的表面固化,且在炸制过程中蛋液和淀粉混合形成的浆粉涨发,使半制品迅速定型,炸制结束后,通过热胀冷缩的原理,使最终的成品呈现出凹凸纹理。再结合着色组合物的着色作用,使成品呈“话梅”状。
在本发明的一些实施方式中,所述蛋液包括鸡蛋液、鸭蛋液、鹌鹑蛋液中的任意一种或多种,优选鸡蛋液。
在本发明的一些实施方式中,所述含蛋白食材还包括调料1~10份。所述调料包括食用盐、糖、味粉、胡椒粉、香油、调和油、麻油中的任意一种或多种,优选为多种调料的组合,各种调料的配比按不同的口味需求进行调整。
在本发明的一些实施方式中,所述含蛋白食材的组分还包括马蹄、苹果、香芋等,可根据不同的需求加入不同口味的植物食材组分。
在本发明的一些实施方式中,在炸制后,可根据需要增加其他工序,例如加入不同口味的调味汁进行煸炒,从而增加食物的风味。
作为示例,所述调味汁可采用糖醋汁,从而可得到具有酸甜的糖醋风味食品。优选地,所述糖醋汁的组分包括食醋、食用盐、糖,将所述食醋、食用盐、糖溶于水中可得糖醋汁。优选地,所述食醋、食用盐、糖和水的质量份配比为:食醋60~70份,食用盐1~3份,糖40~50份,水20~40份。优选地,所述糖醋汁与所述含蛋白食材的质量份配比为:含蛋白食材200~400份,糖醋汁100~200份。除了食醋、食用盐和糖外,还可以在糖醋汁中按需加入酸梅酱、山楂、番茄酱等调料。
本发明的另一方面是提供一种由前述制作方法制得的食品。
相对于现有技术,本发明具有如下有益效果:
本发明通过将甜菜根、红曲米和黑加仑葡萄的提取液进行组合,在对食物染色后可呈现大红或枣红色,且着色后不容易褪色,稳定性好,不影响食物的口感。本发明将着色组合物应用于食品制作,并通过对食材进行选择、设置,优化制作工序,可制得鲜美、造型独特的食品。
附图说明
图1为实施例1的成品实物图;
图2为实施例2的成品实物图;
图3为对比例1的成品实物图;
图4为对比例2的成品实物图。
具体实施方式
以下结合具体的实施例进一步说明本发明的技术方案。以下实施例中所用的原料,如无特殊说明,均可从常规商业途径得到;所采用的工艺,如无特殊说明,均采用本领域的常规工艺。
实施例1
一种食品的制作方法,包括如下步骤:
1、配制天然色汁:
准备红曲米200g、甜菜根肉200g、黑加仑葡萄200g。将预先淘洗好的红曲米200g放入纯净水400g中,混合静泡六小时取汁200g;甜菜根肉加入纯净水200g榨汁取汁150g;黑加仑葡萄(带皮)榨汁取汁120g,混合后得到天然色汁。
2、调配糖醋汁:
准备大红浙醋65g、精盐2g、幼砂糖45g、酸梅酱25g、零食山楂片20g、凤球唛番茄酱47g、洁净水30g。取锅倒入洁净水和幼砂糖,将幼砂糖煮开至溶化后,把剩余的调味配料一起倒入糖水中,混合均匀,用文火略煮成浓稠状的糖醋汁。
3、制作鱼胶:
准备巴沙鱼柳肉糜300g、马蹄粒10g、玉米淀粉30g、精盐2g、幼砂糖1g、味粉2g、鸡蛋120g、白胡椒粉0.5g、香油0.5g、肥膘肉糜30g、调和油50g。取冰鲜巴沙鱼柳,用绞肉机搅制成肉糜后,放进干净的盆内,加入精盐、幼砂糖、味粉、鸡蛋液、肥膘肉糜、马蹄粒、白胡椒粉、香油、玉米淀粉,搓挞制作成鱼胶。
4、制作“话梅(鱼肉丸)”:
取天然色汁(红曲米水、甜菜根汁、黑加仑葡萄汁混合)470g、糖醋汁150g、鱼胶300g。先将鱼胶下挤出10~12g重的鱼丸,浸泡在天然色汁中约2小时,待鱼丸完全着色后蒸制8分钟,取出鱼丸沥干水分,放进160℃的油锅中炸制,由于鱼丸的加入,油温逐渐降低。慢慢加火保持油温在130℃左右,然后临出锅前10秒将油温升高至160℃,捞出沥油,整个炸制过程约1.5分钟,最后净锅倒入炸好的鱼丸、糖醋汁,略煸炒收汁出锅,装盘完成。
本实施例的成品如图1所示。成品酱汁红润,呈枣红色;且造型逼真,鱼丸表面具有凹凸纹理,类似“话梅”状;味道酸甜,外皮酥脆,肉质鲜美。
不过,本实施例采用的冰鲜的巴沙鱼柳是为淡水养殖品种,属鲶形目鱼类,肉质富含油脂多,在步骤3中制作鱼胶过程中搓挞不易起胶,黏稠度不大,成熟后肉质口感软滑略带韧性,但爽滑度不够,弹性略差。而且冰鲜鱼肉腥味较大,成品口感(质感和温感)欠佳。另外,在鱼丸着色过程中浸泡时间不够,成品色泽不均匀。
实施例2
一种食品的制作方法,与实施例1的不同之处在于:巴沙鱼柳肉糜300g用鸡肉糜30g、新鲜鲮鱼肉糜170g代替,使其搅拌搓挞能直至起胶,增强黏稠;同时增加麻油2g;另外省去蒸制工序。
具体的制作方法包括如下步骤:
1、配制天然色汁:
准备红曲米200g、甜菜根肉200g、黑加仑葡萄200g。将预先淘洗好的红曲米200g放入纯净水400g中,混合静泡六小时取汁200g;甜菜根肉加入纯净水200g榨汁取汁150g;黑加仑葡萄(带皮)榨汁取汁120g;混合后得到天然色汁。
2、调配糖醋汁:
准备大红浙醋65g、精盐2g、幼砂糖45g、酸梅酱25g、零食山楂片20g、凤球唛番茄酱47g、洁净水30g。取锅倒入洁净水和幼砂糖,将幼砂糖煮开至溶化后,把剩余的调味配料一起倒入糖水中,混合均匀,用文火略煮成浓稠状的糖醋汁。
3、制作鱼胶
准备新鲜鲮鱼肉糜170g、鸡肉糜30g、马蹄粒10g、玉米淀粉30g、精盐2g、幼砂糖1g、味粉3g、鸡蛋120g、白胡椒粉1g、香油2g、肥膘肉糜30g、调和油50g、麻油2g。取新鲜鲮鱼肉糜、鸡肉糜拣去骨刺和肉筋后,放进干净的盆内,加入精盐、幼砂糖、味粉、鸡蛋液、肥膘肉糜、马蹄粒、白胡椒粉、香油、玉米淀粉,搓挞制作成鱼胶,该鱼胶的粘稠度大,肉体匀滑。
4、制作“话梅(鱼肉丸)”
取天然色汁(红曲米水、甜菜根汁、黑加仑葡萄汁混合)470g、糖醋汁150g、鱼胶300g。先将鱼胶挤成10~12g重的鱼丸,浸泡在天然色汁中约四小时(可放在冷藏柜),待鱼丸完全着色后取出沥干水分,放进160℃的油锅中炸制,由于鱼丸的加入,油温逐渐降低。慢慢加火保持油温在130℃左右,然后临出锅前10秒将油温升高至160℃,捞出沥干油分,整个炸制过程约1.5分钟,最后净锅倒入炸好的鱼丸、糖醋汁,略煸炒收汁出锅,装盘完成。
对成品进行感官分析和理化指标分析,如下表1和表2所示:
表1.感官分析结果
表2.理化指标分析结果
成品的实物图如图2所示。本实施例制得到的食品效果具有如下几个特点:菜品酱汁红润,呈枣红色;造型逼真,鱼丸表面具有凹凸纹理,类似“话梅”状;味道酸甜,肉质鲜美,外脆内嫩;爽滑、弹性较实施例1更好,主要是由于鱼胶的烹前状态是黏稠的胶状物,只有直接将其炸制成熟,不仅具有爽滑、弹性的口感,能使香味更加突出。
对比例1
一种食品的制作方法,单独采用红曲米水作为天然色汁,包括如下步骤:
1、配制天然色汁:
准备红曲米600g,纯净水1200g。将预先淘洗好的红曲米放入纯净水中,混合静泡六小时,得到红曲米水。
2、调配糖醋汁:
准备大红浙醋65g、精盐2g、幼砂糖45g、酸梅酱25g、零食山楂片20g、凤球唛番茄酱47g、洁净水30g,取锅倒入洁净水和幼砂糖,将幼砂糖煮开至溶化后,把剩余的调味配料一起倒入糖水中,混合均匀,用文火略煮成浓稠状的糖醋汁。
3、制作鱼胶:
准备鲩鱼肉糜300g、马蹄粒10g、玉米淀粉30g、精盐2g、幼砂糖1g、味粉2g、鸡蛋清30g、白胡椒粉0.5g、调和油50g、香油0.5g、肥膘肉糜30g,取新鲜鲮鱼净肉,用刀将其刮制成肉糜后,放进干净的盆内,加入精盐、幼砂糖、味粉、鸡蛋清、肥膘肉糜、马蹄粒、白胡椒粉、香油、玉米淀粉,搓挞制作成鱼胶。
4、制作“话梅(鱼肉丸)”:
取天然色汁(红由米水)500g、按配方调制后取糖醋汁150g、鱼胶300g,先将鱼胶下挤出10~12g重的鱼丸,浸泡在红曲米水中约2小时,待鱼丸完全着色后蒸制8分钟,取出鱼丸沥干水分,放进160℃的油锅中炸制外皮酥脆,捞出沥油,最后净锅倒入炸好的鱼丸、糖醋汁,略煸炒收汁出锅,装盘完成。
本对比例的成品实物图如图3所示,菜品酱汁红润,呈枣红色,味道酸甜,肉质鲜美,略微呈“话梅”状,但是凹凸纹理远没有实施例1和实施例2明显。且由于红曲米是白米经红酵母(紫红曲酶)发酵而成,在着色过程中,鱼丸长时间浸泡在有红酵母成分的水中,成熟后的鱼肉质地有轻微酸气的口感;由于鲩鱼肉质肥厚细嫩、多脂,采用鲩鱼肉制作鱼丸口感弹力性差。
对比例2
一种食品的制作方法,单独采用甜菜根汁作为天然色汁,包括如下步骤:
1、配制天然色汁:
准备甜菜根430g,纯净水350g,将预先洗净切块的甜菜根和水一起大火蒸制5分钟,取出倒入料理机搅拌,最后过滤取汁400g备用。
2、调配糖醋汁:
准备大红浙醋65g、精盐2g、幼砂糖45g、酸梅酱25g、零食山楂片20g、凤球唛番茄酱47g、洁净水30g,取锅倒入洁净水和幼砂糖,将幼砂糖煮开至溶化后,把剩余的调味配料一起倒入糖水中,混合均匀,用文火略煮成浓稠状的糖醋汁。
3、制作鱼胶:
准备鲮鱼肉糜300g、马蹄粒10g、玉米淀粉30g、精盐2g、幼砂糖1g、味粉2g、鸡蛋清30g、白胡椒粉0.5g、香油0.5g、肥膘肉糜30g,取新鲜鲮鱼净肉,用刀将其刮制成肉糜后,放进干净的盆内,加入精盐、幼砂糖、味粉、鸡蛋清、肥膘肉糜、马蹄粒、白胡椒粉、香油、玉米淀粉,搓挞制作成鱼胶。
4、制作“话梅(鱼肉丸)”:
取天然色汁(甜菜根汁)400g、糖醋汁150g、鲮鱼胶300g,先将鱼胶下挤出10~12g重的鱼丸,浸泡在甜菜头汁中约2小时,待鱼丸完全着色后蒸制8分钟,取出鱼丸沥干水分,放进160℃的油锅中炸制,由于鱼丸的加入,油温逐渐降低。慢慢加火保持油温在130℃左右,直至炸制结束,捞出沥油,最后净锅倒入炸好的鱼丸、糖醋汁,略煸炒收汁出锅,装盘完成。
本对比例的成品实物图如图4所示,菜品酱汁紫红,味道酸甜,外皮酥脆,肉质鲜美,造型美观。不过,本对比例的成品存在如下问题:
1、甜菜根含甜菜红素,根皮及根肉均呈紫红色,这种天然色素稳定性能差,多难以溶解,随pH值的变化有时有色调变化,染着性差,在烹制过程中受热,容易发生褪色的现象。因此成品的鱼丸呈现紫红色,达不到枣红色效果;
2、由于油温过低鱼丸浆粉得不到涨发,使鱼丸组织结构不能马上变得紧密,固化不成原料形状;
3、在炸制的临出锅不升高油温,油分不能从原料内排出,鱼丸取出时沥油动作不顺畅,内部存有过多油分,导致鱼丸表面油脂肥润,形态呈现不出“话梅状”的凹凸纹;
4、全采用鲮鱼肉制作,骨刺较多,取鱼肉糜过程中耗时费工。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (10)
1.一种着色组合物,其特征在于:所述着色组合物的制备原料包括:甜菜根提取液、红曲米提取液、黑加仑葡萄提取液。
2.根据权利要求1所述着色组合物,其特征在于:所述甜菜根提取液、红曲米提取液和黑加仑葡萄提取液的质量份配比为:甜菜根提取液100~200份,红曲米提取液150~250份,黑加仑葡萄提取液100~200份。
3.根据权利要求1或2所述着色组合物,其特征在于:所述甜菜根提取液为甜菜根的汁液,其制备方法为,将甜菜根与水混合,榨汁、过滤而得;优选地,所述甜菜根和水的质量比为1:0.5~2,优选约1:1。
4.根据权利要求1或2所述着色组合物,其特征在于:所述红曲米提取液为红曲米的水提液,其制备方法为,将红曲米浸泡于水中,过滤后得到红曲米提取液;优选地,所述浸泡的时间为2~10h;优选地,所述浸泡的温度为10~30℃,优选10~25℃;优选地,红曲米和水的质量比为1:1~4,优选约1:2;
优选地,所述黑加仑葡萄提取液为黑加仑葡萄的汁液,其制备方法为,将黑加仑葡萄榨汁而得。
5.权利要求1~4任一项所述着色组合物的制备方法,其特征在于:将所述甜菜根提取液、红曲米提取液和黑加仑葡萄提取液混合。
6.权利要求1~4任一项所述着色组合物在食物着色中的应用。
7.一种食品的制作方法,其特征在于:包括如下步骤:将含蛋白食材浸泡在权利要求1~4任一项所述着色组合物中,然后进行蒸制和/或炸制;优选地,所述浸泡的时间为0.5~10h,优选2~6h;优选地,所述浸泡的温度为10~30℃,优选10~25℃。
8.根据权利要求7所述的制作方法,其特征在于:所述炸制的温度为100~160℃,优选150~160℃;优选地,所述炸制的时间为0.5~2min。
9.根据权利要求7或8所述的制作方法,其特征在于:所述含蛋白食材包括如下组分:肉类、淀粉、蛋液;
优选地,所述含蛋白食材包括如下质量份的组分:
肉类200~500份
蛋液100~150份
淀粉10~50份。
10.权利要求7~9任一项所述制作方法制得的食品。
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