CN114027481A - 一种速溶冻干营养鸡汤及其制备方法 - Google Patents
一种速溶冻干营养鸡汤及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种速溶冻干营养鸡汤及其制备方法。本发明采用特定的用量配比的药食两用物质、鸡骨架和蛋白酶原料,通过特定烹饪工艺制备得到具有保健功能的速溶冻干营养鸡汤,具有多肽含量高,保健功能好,不易上火,方便食用等功能。本发明鸡汤整个加工过程不添加任何化学护色、防腐剂等,符合食品安全要求。所述速溶冻干营养鸡汤原辅料各组分固体重量百分比为:鸡骨架94%~98.5%、药食两用物质1%~5%、蛋白酶0.1%~0.2%、调味料0.4%~0.8%。经鸡骨架预处理、热烫脱水、熬煮、酶解、冻干获得。
Description
技术领域
本发明涉及食物技术领域,为一种速溶冻干营养鸡汤及其制备方法。
背景技术
鸡肉是一种高蛋白低脂肪的食品,其蛋白质种类非常丰富,易于人体消化吸收,将鸡肉加工成鸡汤,具有味道鲜美、营养丰富的特性,而受到大众的热爱。虽然鸡汤味美营养,但传统鸡汤的品质受肉鸡品种和日龄影响较大;同时,传统烹饪方式因熬制需要大量时间,其商品化程度过低,难以满足快节奏时代的需要。
发明内容
本发明的目的在于提供一种速溶冻干营养鸡汤及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种速溶冻干营养鸡汤,所述速溶冻干营养鸡汤原辅料包括鸡骨架、调味料、蛋白酶、药食两用物质和水。
本发明在鸡肉原料上选择为含有部分肉质的鸡骨架,鸡骨架的作用价值非常丰富:
(1)护发:含蛋白质的食物,经胃肠的消化吸收形成各种氨基酸,是合成头发角蛋白的必需成分;
(2)通乳生乳:有补气血、生乳作用,对产妇有通乳汁、补身体、促康复的功效。有开胃健脾、消除寒气、催生乳汁之功效;
(3)健脾:适用于脾气虚弱,运化无力所致的脘腹胀满,大便溏泄,食欲不振,肢倦乏力等症;
(4)养肝:可以促进肝气循环,舒缓肝郁;
本发明选用鸡骨架作原料,不仅成本低,而且适宜人群也很广泛,老少皆宜,还可以适宜一些疾病,例如:老年人骨质疏松,小儿营养不良等。
与此同时,鸡肉的品质因鸡的种类、公母以及营养状况不同而不同,而且同一只鸡的鸡胸肉和鸡腿肉在经过冻干处理后,产品品质差异也较大,脂肪含量偏高会导致产品色泽的变化和复水性明显降低,而且脂肪的存在会使冻干产品对氧更加敏感。而鸡骨架受鸡的公母、营养状况、种类等影响较小且市售价较为便宜,成本低廉且产品性能稳定。
药食两用物质的选取加入,可将鸡汤制备成中医食疗药膳,简单易食用且营养、色香味俱全的FD冻干食品,易于实现中医食疗药膳的产业化。
蛋白酶原料的选取加入,能够提高加工特性和感官品质。蛋白酶的加入能作用于鸡肉中的蛋白质,将胶原蛋白和肌动球蛋白水解成为小分子的氨基酸或多肽,不仅能够提高蛋白质的利用率,其中多肽具有保健性和抗氧化性;酶解产物中还能够含有丰富的游离氨基酸、多肽和核苷酸等可以与还原糖反应,生成能够提高肉品风味的物质。
作为本技术方案的进一步优选:所述原辅料各组分固体重量百分比为:鸡骨架94%~98.5%、药食两用物质1%~5%、蛋白酶0.1%~0.2%、调味料0.4%~0.8%。
作为本技术方案的进一步优选:所述药食两用物质为红枣、人参、枸杞中的一种或多种。
作为本技术方案的进一步优选:所述药食两用物质为当归、黄芪、肉苁蓉中的一种或多种。
作为本技术方案的进一步优选:所述蛋白酶为胃蛋白酶、胰蛋白酶和木瓜蛋白酶中的一种或多种。
本发明另外一个目的是提供一种速溶冻干营养鸡汤的制备方法,包括如下步骤:
S1:鸡骨架预处理:将带有肉质的鸡骨架上的鸡肉剔下,剔除多余的脂肪和结缔组织,清洗干净,去血水,切成肉丁大小;
鸡骨架受鸡的性别、营养状况、品种等影响较小且市售价较为便宜,适宜于工业化。鸡骨架预处理可减少不利因素:脂肪含量偏高会导致产品色泽的变化和复水性明显降低,而且脂肪的存在会使冻干产品对氧更加敏感;
S2:热烫脱水:将S1所述肉丁用热水进行热烫,热水水温80℃~100℃,时间2min~5min;捞出隔水冷却后立即用离心机脱水;
热烫既是一个缩水过程,也是熟化和杀菌的过程。冻干鸡肉块复水后是可以直接食用的,本发明中在冻干加工过程中除热烫工序外不安排其他杀菌操作;同时,经过热烫,鸡肉失水收缩,蛋白质变性,少许脂肪析出,为后续干燥过程减轻了压力;
S3:熬煮:将鸡骨架和处理后的肉丁加水武火烧开,煮沸后计时,调至文火慢慢熬煮,15min~25min后,加入药食两用物质;45min~55min后,加入调味料,混合搅拌均匀,继续加热搅拌后关火倒出;
在熬煮过程中,先使用武火迅速提高冷水的温度,原料中的营养在水温逐渐提高时,由外而内逐渐受温度的作用,营养物质大量溢出到汤内;后改为文火,使原料内部的营养成分尽可能溢出,蛋白质在文火中可继续水解、溶于水中,形成营养价值极高的鸡汤;
S4:酶解:调节pH,冷却至37℃~42℃,加入蛋白酶酶解;
蛋白酶的加入能作用于鸡肉中的蛋白质,将胶原蛋白和肌动球蛋白水解成为小分子的氨基酸或多肽,不仅能够提高蛋白质的利用率,其中多肽具有保健性和抗氧化性;酶解产物中还能够含有丰富的游离氨基酸、多肽和核苷酸等可以与还原糖反应,生成能够提高肉品风味的物质;
S5:冻干:降温至-25℃~-35℃后,进行冻干获得,冻干条件:干燥室真空度15Pa~17Pa,捕水器真空度8Pa~10Pa,捕水器温度-45℃~-50℃,干燥时间7h~12h。
冻干前降温至-25℃~-35℃进行预冻,预冻是先对湿鸡肉块固形,在短时间内将其温度降至共晶点以下,使其中水分全部冻结成冰晶,从而保证经升华干燥后的鸡肉具有良好的形态、质构和复水性。鸡肉的共晶点通常大约为-20℃,因此,需要将鸡肉降温至-25℃以下。预冻过程的快,冻干鸡肉品质好。
采用的冻干技术最大程度的保留了营养成分,并且延长了保存时间。运用此法制备出来的冻干鸡汤营养更全面、更易吸收,在具有良好保健功能的同时,食用更为方便。
作为本技术方案的进一步优选:所述S1步骤中所述鸡肉经冷冻后,沿着肌肉肌纤维的方向切成肉丁大小。该步骤可以改善处理过程中干燥缓慢、成品复水性差,生产能耗加大的不足。
作为本技术方案的进一步优选:所述S4酶解步骤中使用组合蛋白酶进行多次酶解,所述多次酶解步骤为:
调节pH至2.0,加入胃蛋白酶,在37℃~42℃温度下恒温酶解2~3h;
调节pH至7.5,加入胰蛋白酶和/或木瓜蛋白酶,在37℃~42℃温度下恒温酶解2~3h。
更进一步的,所述S4酶解步骤中使用组合蛋白酶进行多次酶解,所述多次酶解步骤为:
调节pH至2.0,加入质量比0.02%~0.05%的胃蛋白酶,在37℃~42℃温度下恒温酶解2h~3h;
调节pH至7.5,加入质量比0.03%~0.05%的胰蛋白酶和0.05%~0.1%的木瓜蛋白酶,在37℃~42℃温度下恒温酶解2h~3h。
该方法较单一蛋白质酶酶解不同之处在于,单一蛋白质酶酶解作用位点较少,酶解所得多肽分子量较大。而采用多次酶解方式,酶解作用位点相对增加,酶解多肽产物分子量更小,更有利发挥鸡汤的营养功能和保健功能。
本发明采用动物蛋白酶和植物蛋白酶组合的方式对鸡汤进行酶解。胃蛋白酶和胰蛋白酶可以模拟消化系统对鸡汤的酶解环境,胃蛋白酶在剪切时,倾向于剪切氨基端或羧基端为芳香族氨基酸(如苯丙氨酸、色氨酸和酪氨酸)或亮氨酸的肽键;胰蛋白酶是肽链内切酶,它能把多肽链中赖氨酸和精氨酸残基中的羧基侧切断,鸡汤得到初步酶解,提高了鸡汤在人体内消化吸收的能力。在此基础上,发明人增加了植物蛋白酶——木瓜蛋白酶的酶解,木瓜蛋白酶属巯基蛋白酶,具有较宽的底物特异性,作用于蛋白质中L-精氨酸、L-赖氨酸、甘氨酸参与形成的肽键。此酶属内肽酶,能切开全蛋白质分子内部肽链-CO-NH-生成分子量较小的多肽类。通过多次酶解作用,得到分子量分布集中在小于1KDa小分子多肽。通过本发明动物蛋白酶和植物蛋白酶组合酶解的方法,能够得到具有抗氧化性强的活性鸡汤多肽。
本发明的另一个目的是提供一种通过上述方法制备的速溶冻干营养鸡汤。
本发明采用特定的用量配比的药食两用物质、鸡骨架和蛋白酶原料,通过特定烹饪工艺制备得到具有保健功能的速溶冻干营养鸡汤,具有多肽含量高,保健功能好,不易上火,方便食用等功能。本发明鸡汤整个加工过程不添加任何化学护色、防腐剂等,符合食品安全要求。
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。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
一种速溶冻干营养鸡汤通过以下方法制备获得:
所述原辅料各组分固体重量百分比为:带有部分肉质的鸡骨架97%、药食两用物质2.2%,其中红枣0.9%、人参0.6%、枸杞0.7%、蛋白酶0.2%、调味料:盐0.6%。
S1:鸡骨架预处理:将带有肉质的鸡骨架上的鸡肉剔下,剔除多余的脂肪和结缔组织,清洗干净,去血水,经冷冻后沿着肌肉肌纤维的方向切成肉丁;
S2:热烫脱水:将S1所述肉丁用热水进行热烫,热水水温80℃,时间5min,捞出隔水冷却后立即用离心机脱水;
S3:熬煮:将鸡骨架、处理后的肉丁以及药食两用物质加水武火烧开,煮沸后计时,调至文火慢慢熬煮,25min后,加入药食两用物质;55min后,加入调味料,混合搅拌均匀,继续加热搅拌后关火倒出;
S4:酶解:调节pH至2.0,加入质量比0.05%的胃蛋白酶,在37℃~42℃温度下恒温酶解2h;
调节pH至7.5,加入质量比0.05%的胰蛋白酶和0.1%的木瓜蛋白酶,在37℃~42℃温度下恒温酶解2h。
S5:冻干:降温至-25℃后,进行冻干获得,冻干条件:干燥室真空度17Pa,捕水器真空度10Pa,捕水器温度-50℃,干燥时间7h。
实施例2
速溶冻干营养鸡汤的制备方法,包括如下步骤:
原辅料称取:原辅料各组分固体重量百分比为:带有部分肉质的鸡骨架94.5%、药食两用物质5%,其中,当归2%、黄芪2%、肉苁蓉1%、蛋白酶0.1%、调味料:盐0.4%。
S1:鸡骨架预处理:将带有肉质的鸡骨架上的鸡肉剔下,剔除多余的脂肪和结缔组织,清洗干净,去血水,切成肉丁大小;
S2:热烫脱水:将S1所述肉丁用热水进行热烫,热水水温80℃~100℃,时间2min~5min;捞出隔水冷却后立即用离心机脱水;
S3:熬煮:将鸡骨架和处理后的肉丁加水武火烧开,煮沸后计时,调至文火慢慢熬煮,15min~25min后,加入药食两用物质;45min~55min后,加入调味料,混合搅拌均匀,继续加热搅拌后关火倒出;
S4:酶解:调节pH至2.0,加入胃蛋白酶,在37℃~42℃温度下恒温酶解2~3h;调节pH至7.5,加入胰蛋白酶,在37℃~42℃温度下恒温酶解2~3h,其中胃蛋白酶与胰蛋白酶的质量比为1;1。
S5:冻干:降温至-35℃后,进行冻干获得,冻干条件:干燥室真空度15Pa,捕水器真空度8Pa,捕水器温度-45℃,干燥时间12h。
S6:包装和储存:干燥结束后,用纯净氮气破坏真空,冷却后在氮气环境中进行包装,包装材料选用隔氧性和滤光性较好的铝箔复合袋。由于冻干鸡肉块的多孔结构使其具有很大的比表面积,因此其储存过程除与含水量、温度和时间等因素有关外,氧的存在会加速其氧化变质过程,故在干燥结束后必须采用氮气破坏真空,并在氮气环境中包装,以减少产品与空气中氧的接触机会。
实施例3功能试验
1.患者,男,年龄20,体质虚弱,气血虚,精神欠佳,偏瘦,失眠,常熬夜,作息不规律,易感体质,食用本发明实施例1鸡汤,每天冲泡食用400毫升,服用一周后,间隔3天,再连续服用一周,气虚症状减弱,体质增强,面色红润,早睡且睡眠质量显著提高,精神较好。
2.患者,女,年龄27,气血虚,体质偏瘦,免疫力低,经期量少,不规律,易感体质,食用本发明实施例2鸡汤,每天食用400毫升,服用一周后,间隔3天,再连续服用一周,气血调,体重增加3公斤,体质转好。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种速溶冻干营养鸡汤,其特征在于:所述速溶冻干营养鸡汤原辅料包括鸡骨架、调味料、蛋白酶、药食两用物质和水。
2.根据权利要求1所述的一种速溶冻干营养鸡汤,其特征在于:所述原辅料各组分固体重量百分比为:鸡骨架94%~98.5%、药食两用物质1%~5%、蛋白酶0.1%~0.2%、调味料0.4%~0.8%。
3.根据权利要求1所述的一种速溶冻干营养鸡汤,其特征在于:所述药食两用物质为红枣、人参、枸杞中的一种或多种。
4.根据权利要求1所述的一种速溶冻干营养鸡汤,其特征在于:所述药食两用物质为当归、黄芪、肉苁蓉中的一种或多种。
5.根据权利要求1所述的一种速溶冻干营养鸡汤,其特征在于:所述蛋白酶为胃蛋白酶、胰蛋白酶和木瓜蛋白酶中的一种或多种。
6.根据权利要求1所述的一种速溶冻干营养鸡汤的制备方法,其特征在于:包括如下步骤:
S1:鸡骨架预处理:将带有肉质的鸡骨架上的鸡肉剔下,剔除多余的脂肪和结缔组织,清洗干净,去血水,切成肉丁大小;
S2:热烫脱水:将S1所述肉丁用热水进行热烫,热水水温80℃~100℃,时间2min~5min;捞出隔水冷却后立即用离心机脱水;
S3:熬煮:将鸡骨架和处理后的肉丁加水武火烧开,煮沸后计时,调至文火慢慢熬煮,15min~25min后,加入药食两用物质;45min~55min后,加入调味料,混合搅拌均匀,继续加热搅拌后关火倒出;
S4:酶解:调节pH,冷却至37℃~42℃,加入蛋白酶酶解;
S5:冻干:降温至-25℃~-35℃后,进行冻干获得,冻干条件:干燥室真空度15Pa~17Pa,捕水器真空度8Pa~10Pa,捕水器温度-45℃~-50℃,干燥时间7h~12h。
7.根据权利要求6所述的一种速溶冻干营养鸡汤的制备方法,其特征在于:所述S1步骤中所述鸡肉经冷冻后,沿着肌肉肌纤维的方向切成肉丁大小。
8.根据权利要求6所述的一种速溶冻干营养鸡汤的制备方法,其特征在于:所述S4酶解步骤中使用组合蛋白酶进行多次酶解,所述多次酶解步骤为:
调节pH至2.0,加入胃蛋白酶,在37℃~42℃温度下恒温酶解2~3h;
调节pH至7.5,加入胰蛋白酶和/或木瓜蛋白酶,在37℃~42℃温度下恒温酶解2~3h。
9.据权利要求8所述的一种速溶冻干营养鸡汤的制备方法,其特征在于:
调节pH至2.0,加入质量比0.02%~0.05%的胃蛋白酶,在37℃~42℃温度下恒温酶解2h~3h;
调节pH至7.5,加入质量比0.03%~0.05%的胰蛋白酶和0.05%~0.1%的木瓜蛋白酶,在37℃~42℃温度下恒温酶解2h~3h。
10.一种通过权利要求6~9所述的一种速溶冻干营养鸡汤的制备方法制备的速溶冻干营养鸡汤。
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