CN113632939A - 一种完全蛋白新肉的制作方法及其应用 - Google Patents
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Abstract
本发明公开了一种完全蛋白新肉的制作方法及其应用，其中，制备方法包括以下步骤：(1)选取猪的后腿瘦肉切碎；(2)在瘦肉中添加玉米粉、淀粉、香菇粉、黄豆粉和水搅拌均匀后，搅碎，蒸制，得到熟肉酱；(3)在熟肉酱中添加乳酸菌置于密闭容器内并于36‑45℃下发酵25‑35h；然后添加天然茶叶营养粉，在0‑(‑5)℃预冻2‑3h，再将温度下降到(‑10)‑(‑20)℃下冷冻12‑28h，得到完全蛋白新肉。本发明中通过乳酸菌发酵能够提高氨基态氮含量、改善产品风味，还可以产生大量乳酸、抗菌物质抑制腐败菌生长，还能够延长产品货架期；本发明中还采用了低温冷冻的技术，可以有效延长肉的保质期，且还能够保证肉质原有的状态。
Description
技术领域
本发明涉及食品技术领域，更具体的说是涉及一种完全蛋白新肉的制作方法及其应用。
背景技术
完全蛋白(complete protein)是2019年公布的运动医学名词，是我国及欧美日俄等世界先进国家正在定义为“含有充足数量的多种氨基酸维持人体健康成长的食物”，所含必需氨基酸种类齐全、数量充足、比例适当，不仅能维持成人健康，而且能促进儿童生长发育的蛋白质，“完全蛋白”人体必需的氨基酸，无法在人体内自然产生，必需靠食物摄取，如奶、蛋、鱼、肉中的蛋白质。
“亚洲人喜食猪肉，欧美俄人喜食牛肉”，肉食因为增加环境负担而被一些人诟病。畜产的二氧化碳排放量较大，牛打嗝时还会排出甲烷。今后将成为消费主力军年轻人们环保意识较强。对于体育比赛而言，运动员们不仅需要补充各种蛋白质和维生素、矿物质来迅速恢复体力，迎接下来更多的挑战。“完全蛋白新肉”通过我们的努力能够推动营养导向的特色食品。满足我国国民和世界人民对营养健康美好生活需求，减少一定的碳排放量，降低因全球气候变化产生的一定温度。
因此，如何提供一种符合完全蛋白新肉的制作方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此，本发明提供了一种符合完全蛋白新肉的制作方法，保证其中含有充足数量的氨基酸能够维持人体健康成长。
为了实现上述目的，本发明采用如下技术方案：一种完全蛋白新肉的制作方法，包括以下步骤：
(1)选取猪的后腿瘦肉切碎；
(2)在步骤(1)中得到的瘦肉中添加玉米粉、淀粉、香菇粉、黄豆粉和水搅拌均匀后，搅碎，蒸制，得到熟肉酱；
(3)在熟肉酱中添加乳酸菌置于密闭容器内并于36-45℃下发酵25-35h；然后添加天然茶叶营养粉，在0-(-5)℃预冻2-3h，再将温度下降到(-10)-(-20)℃下冷冻12-28h，得到完全蛋白新肉。
本发明的有益效果：本发明中通过乳酸菌发酵畜禽肉可以将蛋白质、糖类、脂肪等大分子物质分解产生肽、氨基酸和脂肪酸等小分子物质，提高氨基态氮含量、改善产品风味，还可以产生大量乳酸、抗菌物质抑制腐败菌生长，还能够延长产品货架期；且，本发明中还采用了低温冷冻的技术，其中，预冻处理可以使细胞发生适当程度的保护性脱水，使细胞内的水流到细胞外结冰，并且在化冻过程防止细胞内次生结冰并且防止在化冻过程中水的渗透冲击对细胞膜体系的破坏，采用该本方法冻存后可以有效延长肉的保质期，且还能够保证肉质原有的状态。
优选地，步骤(1)中，所述切碎至(0.8-3)cm*(0.8-3)cm*(0.8-1.2)cm的块状。
优选地，步骤(2)中，所述肉酱、玉米粉、淀粉、香菇粉、黄豆粉和水的质量比为(8-10)：(1-3):(0.8-1.2)：(0.6-2)：(0.6-0.8)：(5-9)。
采用上述技术方案的有益效果：本发明中添加了玉米粉，其中富含大量的卵磷脂、亚油酸、谷物醇、维生素E、纤维素等，能够为猪肉提升营养；黄豆粉中富含有大量的蛋白质，增加猪肉的蛋白质含量；香菇粉具有里面含有比较丰富的氨基酸，还有大量的蛋白质，摄入身体之后这些氨基酸可以增强机体的免疫力，预防感冒，并且可以健脾消食，对于脾胃虚弱导致的食欲不振有很好的辅助治疗作用。
优选地，步骤(2)中，所述蒸制时间为1-3h，蒸煮温度为80-100℃。
优选地，步骤(3)中，所述乳酸菌为清酒乳杆菌、植物乳杆菌和干酪乳杆菌中的任一种。
优选地，所述乳酸菌与所述熟肉酱的质量比为(0.1-0.15)：100。
采用上述技术方案的有益效果：上述乳酸菌均能够有效降低pH值，抑制致病菌的生长。
优选地，步骤(3)中，所述天然茶叶营养粉与所述发酵后的熟肉酱的质量比为(0.05-0.2)：1。
上述采用的天然茶叶营养粉为专利申请号为201810048847.5中的茶叶营养粉。
本发明中还提供了一种如完全蛋白新肉在食品加工中的应用。
经由上述的技术方案可知，与现有技术相比，本发明公开提供了一种完全蛋白新肉的制作方法及其应用，采用本发明中的技术方案能够保证本发明中的肉在冰箱内保鲜半个月，在速冻条件下保鲜半年以上，且不会改变肉质。
具体实施方式
下面将结合本发明实施例，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。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
完全蛋白新肉的制作方法，包括以下步骤：
(1)选取9斤猪的后腿瘦肉切碎3cm*3cm*0.8cm的片状；
(2)在步骤(1)中得到的瘦肉中添加2斤玉米粉、1斤淀粉、1.3斤香菇粉、0.7斤黄豆粉和7斤水搅拌均匀后，搅碎，在90℃蒸制2h，得到熟肉酱；
(3)在熟肉酱中添加乳酸菌置于密闭容器内并于40℃下发酵30h；然后添加天然茶叶营养粉，在-2℃预冻2.5h，再将温度下降到-15℃下冷冻22h，得到完全蛋白新肉；其中，乳酸菌为清酒乳杆菌，且与熟肉酱的质量比为0.12：100，天然茶叶营养粉与发酵后的熟肉酱的质量比为0.12：1。
实施例2
完全蛋白新肉的制作方法，包括以下步骤：
(1)选取8斤猪的后腿瘦肉切碎3cm*3cm*0.8cm的片状；
(2)在步骤(1)中得到的瘦肉中添加添加1斤玉米粉、0.8斤淀粉、0.6斤香菇粉、0.6斤黄豆粉和5斤水搅拌均匀后，搅碎，在80℃蒸制1h，得到熟肉酱；
(3)在熟肉酱中添加乳酸菌置于密闭容器内并于36℃下发酵25h；然后添加天然茶叶营养粉，在0℃预冻2h，再将温度下降到-10℃下冷冻12h，得到完全蛋白新肉；其中，乳酸菌为植物乳杆菌，且与熟肉酱的质量比为0.1：100，天然茶叶营养粉与发酵后的熟肉酱的质量比为0.05：1。
实施例3
完全蛋白新肉的制作方法，包括以下步骤：
(1)选取10斤猪的后腿瘦肉切碎3cm*3cm*0.8cm的片状；
(2)在步骤(1)中得到的瘦肉中添加添加3斤玉米粉、1.2斤淀粉、2斤香菇粉、0.8斤黄豆粉和9斤水搅拌均匀后，搅碎，在100℃蒸制3h，得到熟肉酱；
(3)在熟肉酱中添加乳酸菌置于密闭容器内并于45℃下发酵35h；然后添加天然茶叶营养粉，在-5℃预冻3h，再将温度下降到-20℃下冷冻28h，得到完全蛋白新肉；其中，乳酸菌为干酪乳杆菌，且与熟肉酱的质量比为0.15：100，天然茶叶营养粉与发酵后的熟肉酱的质量比为0.2：1。
性能测试数据
上述实施例1-3中制得的产品中的必需氨基酸含量(mg/kg)
由上述表格中可以看出，采用本发明中的制作方法提高了各个必需氨基酸的含量。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种完全蛋白新肉的制作方法，其特征在于，包括以下步骤：
(1)选取猪的后腿瘦肉切碎；
(2)在步骤(1)中得到的瘦肉中添加玉米粉、淀粉、香菇粉、黄豆粉和水搅拌均匀后，搅碎，蒸制，得到熟肉酱；
(3)在熟肉酱中添加乳酸菌置于密闭容器内并于36-45℃下发酵25-35h；然后添加天然茶叶营养粉，在0-(-5)℃预冻2-3h，再将温度下降到(-10)-(-20)℃下冷冻12-28h，得到完全蛋白新肉。
2.根据权利要求1所述的一种完全蛋白新肉的制作方法，其特征在于，步骤(1)中，所述切碎至(0.8-3)cm*(0.8-3)cm*(0.8-1.2)cm的块状。
3.根据权利要求1所述的一种完全蛋白新肉的制作方法，其特征在于，步骤(2)中，所述肉酱、玉米粉、淀粉、香菇粉、黄豆粉和水的质量比为(8-10)：(1-3):(0.8-1.2)：(0.6-2)：(0.6-0.8)：(5-9)。
4.根据权利要求1所述的一种完全蛋白新肉的制作方法，其特征在于，步骤(2)中，所述蒸制时间为1-3h，蒸煮温度为80-100℃。
5.根据权利要求1所述的一种完全蛋白新肉的制作方法，其特征在于，步骤(3)中，所述乳酸菌为清酒乳杆菌、植物乳杆菌和干酪乳杆菌中的任一种。
6.根据权利要求5所述的一种完全蛋白新肉的制作方法，其特征在于，所述乳酸菌与所述熟肉酱的质量比为(0.1-0.15)：100。
7.根据权利要求6所述的一种完全蛋白新肉的制作方法，其特征在于，步骤(3)中，所述天然茶叶营养粉与所述发酵后的熟肉酱的质量比为(0.05-0.2)：1。
8.一种如权利要求1-7任一项所述的制作方法制得的完全蛋白新肉在食品加工中的应用。
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