CN114651947A - 一种高纤鸡胸肉代餐棒及其制备方法 - Google Patents
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Abstract
本发明公开了一种高纤鸡胸肉代餐棒及其制备方法,涉及食品代餐棒技术领域。本发明至少包括以下组成部分:鸡胸肉、冰水、鸡皮、圆苞车前子壳粉、大豆分离蛋白、白芸豆提取物、抗性糊精、马铃薯提取物、食用盐、磷酸盐、香精、和防腐剂。本发明通过以鸡胸肉、鸡皮、圆苞车前子壳粉、抗性糊精、磷酸盐、食用香精、防腐剂、马铃薯提取物、白芸豆提取物、大豆分离蛋白为主要成分,经过特定的加工工艺和合理的组合,使产品的营养成分符合代餐和健身人群的饮食需要,形成营养含量为:蛋白质36.6%,脂肪20%,碳水化合物2.6%,膳食纤维8.58%,并具有风味佳、高蛋白、高膳食纤维的代餐棒食品,100g产品能提供1475kJ能量。
Description
技术领域
本发明涉及食品代餐棒技术领域,具体为一种高纤鸡胸肉代餐棒及其制备方法。
背景技术
对于体重控制、减肥、健身、增肌人群来讲,饮食的摄入尤为重要。当今社会,人们对于饮食的要求也越来越高,不仅要吃得好,还要吃得“精”,而此处的“精”也与过去理解的精挑细选、精米细面不同,是吃得有科学有依据有必要,而不是乱吃、胡吃,人们更多地推崇“每一口卡路里都吃在刀刃上”。再次背景下,代餐食品便是很多人的选择,但是,现有的代餐食品受到配料和加工工艺的限制,导致营养均匀受限制,生产周期较长。
发明内容
本发明的目的在于提供一种高纤鸡胸肉代餐棒及其制备方法,以解决现有的问题:现有的代餐食品受到配料和加工工艺的限制,导致营养均匀受限制,生产周期较长。
为实现上述目的,本发明提供如下技术方案:一种高纤鸡胸肉代餐棒,至少包括以下组成部分:
鸡胸肉、冰水、鸡皮、圆苞车前子壳粉、大豆分离蛋白、白芸豆提取物、抗性糊精、马铃薯提取物、食用盐、磷酸盐、香精、和防腐剂。
优选的,所述鸡胸肉的含量为62.53-63.53%、冰水的含量为6.66-7.66%,鸡皮的含量为15.31-17.31%,圆苞车前子壳粉的含量为3.92-5.92%,大豆分离蛋白的含量为1-3%,白芸豆提取物的含量为1.6-2.6%、抗性糊精的含量为1.57-2.57%、马铃薯提取物的含量为0.23-1.23%、食用盐的含量为0.55-1.05%,磷酸盐的含量为0.24-0.74%、香精的含量为0.24%、防腐剂的含量为0.16%。
优选的,所述鸡胸肉的含量为63.53%、冰水的含量为6.66%,鸡皮的含量为17.31%,圆苞车前子壳粉的含量为3.92%,大豆分离蛋白的含量为3%,白芸豆提取物的含量为1.6%、抗性糊精的含量为1.57%、马铃薯提取物的含量为1.23%、食用盐的含量为0.55%,磷酸盐的含量为0.24%、香精的含量为0.24%、防腐剂的含量为0.16%。
一种高纤鸡胸肉代餐棒的制备方法,用于上述内容中的任意一项:
S1:验收,按原料标准对各原料进行检验,合格方可验收入库;
S2:称量,按照比例对验收合格的原料进行称量,从而取出合适量的原材料;
S3:备料,将原材料按照要求进行处理,获得第一段预备料;
S4:混合,将上述步骤中第一段预备料静置后,配合其余配料放入搅拌机进行均匀搅拌,从而获得第二段预备料;
S4:灌肠,将第二段预备料放置如灌肠机内进行灌肠形成鸡肉肠,灌肠重量为150g/段;
S5:风干,将灌好的鸡肉肠,在热风干燥机中进行阶段风干:第一段30℃风干3小时,第二段45℃风干2小时,第三段65℃风干30分钟,第四段78℃风干20分钟,第五段90℃风干20分钟;
S6:包装,根据包装规格的需求进行包装,将灌好的鸡肉肠放入铝塑蒸煮袋中,真空包装;
S7:杀菌:将包装好的鸡肉肠放入蒸箱,100-115℃,蒸煮30分钟;
S8:冷却:将杀完菌的鸡肉肠,置于通风处自然冷却;
S9:检验:按照执行标准进行检验。
优选的,所述备料至少包括以下步骤:
S1:将鸡胸肉切成8-10mmd肉粒;
S2:加入称量好的冰水、磷酸盐、食盐进行搅拌;
S3:搅拌均匀后,冷藏静置12-15小时;
S4:将鸡皮加入冷藏静置后的鸡胸肉中进行斩拌;
S5:在斩拌混合鸡皮和鸡胸肉时加入圆苞车前子壳粉和抗性糊精,充分斩拌细腻,将原料充分均匀混合,形成第一段预备料。
与现有技术相比,本发明的有益效果是:
1.本发明通过整体的配比和加工方法的组合设计,使产品的营养成分符合代餐和健身人群的饮食需要,产品营养含量为:蛋白质36.6%,脂肪20%,碳水化合物2.6%,膳食纤维8.58%,每100g产品能提供能量1475kJ,从而获得高蛋白、高膳食纤维的代餐棒食品。
2.本发明通过在配比中增加鸡皮并配合加工后,在提供产品的风味和脂肪的同时,对现有食品加工中废弃的鸡皮进行再利用。
3.本发明通过在肉类中添加了大豆分离蛋白,从而形成动植物蛋白相结合,氨基酸组成更全面和丰富,更加贴合人体的营养需求。
4.本发明的通过以吸水和保水性能俱佳的圆苞车前子壳粉为主要原料,并添加适当的磷酸盐,即可达到优化口感的效果,又区别于传统添加淀粉导致碳水超标,同时还提高了产品的营养价值。
5.本发明通过为分段式风干工艺,30℃风干3小时——45℃风干2小时——65℃风干30分钟——78℃风干20分钟——90℃风干20分钟,该分段式风干工艺,由低温长时风干,逐步提高风干温度和减少风干时间,使产品水分均匀迁移,内外部水分分布一致,口感保持内外一致,最后阶段的高温短时风干,既能快速风干水分,还能起到一定的杀菌作用,给后续的杀菌环节减少压力,整体工艺快速和节能的,大大提高了产品的生产效率,缩短了生产周期。
具体实施方式
实施例一:
验收,按原料标准对各原料进行检验,合格方可验收入库;
称量,准确称取鸡胸肉63.53kg、冰水6.66 kg,鸡皮17.31 kg,圆苞车前子壳粉3.92 kg,大豆分离蛋白粉3kg,白芸豆提取物1.6 kg、抗性糊精1.57 kg、马铃薯提取物1.23kg、食用盐0.55 kg,磷酸盐0.24 kg、香精0.24 kg、防腐剂0.16 kg。
备料,将鸡胸肉切成8-10mmd肉粒,加入称量好的冰水、磷酸盐、食盐进行搅拌,搅拌均匀后,冷藏静置12-15小时,将鸡皮加入冷藏静置后的鸡胸肉中进行斩拌,在斩拌混合鸡皮和鸡胸肉时加入圆苞车前子壳粉和抗性糊精,充分斩拌细腻,将原料充分均匀混合,形成第一段预备料;
混合,将上述步骤中第一段预备料静置后,配合其余配料放入搅拌机进行均匀搅拌,从而获得第二段预备料;
灌肠,将第二段预备料放置如灌肠机内进行灌肠形成鸡肉肠,灌肠重量为150g/段;
风干,将灌好的鸡肉肠,在热风干燥机中进行阶段风干:第一段30℃风干3小时,第二段45℃风干2小时,第三段65℃风干30分钟,第四段78℃风干20分钟,第五段90℃风干20分钟;
包装,根据包装规格的需求进行包装,将灌好的鸡肉肠放入铝塑蒸煮袋中,真空包装;
杀菌,将包装好的鸡肉肠放入蒸箱,100-115℃,蒸煮30分钟。
冷却,将杀完菌的鸡肉肠,置于通风处自然冷却;
检验,按照执行标准进行检验。
实施例二:
验收,按原料标准对各原料进行检验,合格方可验收入库;
称量,准确称取鸡胸肉127.06kg、冰水13.32 kg,鸡皮34.62kg,圆苞车前子壳粉7.84 kg,大豆分离蛋白粉6kg,白芸豆提取物3.2 kg、抗性糊精3.14 kg、马铃薯提取物2.46kg、食用盐1.1 kg,磷酸盐0.48 kg、香精0.48 kg、防腐剂0.32kg;
备料,将鸡胸肉切成8-10mmd肉粒,加入称量好的冰水、磷酸盐、食盐进行搅拌,搅拌均匀后,冷藏静置12-15小时,将鸡皮加入冷藏静置后的鸡胸肉中进行斩拌,在斩拌混合鸡皮和鸡胸肉时加入圆苞车前子壳粉和抗性糊精,充分斩拌细腻,将原料充分均匀混合,形成第一段预备料;
混合,将上述步骤中第一段预备料静置后,配合其余配料放入搅拌机进行均匀搅拌,从而获得第二段预备料;
灌肠,将第二段预备料放置如灌肠机内进行灌肠形成鸡肉肠,灌肠重量为150g/段;
风干,将灌好的鸡肉肠,在热风干燥机中进行阶段风干:第一段30℃风干3小时,第二段45℃风干2小时,第三段65℃风干30分钟,第四段78℃风干20分钟,第五段90℃风干20分钟;
包装,根据包装规格的需求进行包装,将灌好的鸡肉肠放入铝塑蒸煮袋中,真空包装;
杀菌,将包装好的鸡肉肠放入蒸箱,100-115℃,蒸煮30分钟。
冷却,将杀完菌的鸡肉肠,置于通风处自然冷却;
检验,按照执行标准进行检验。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (5)
1.一种高纤鸡胸肉代餐棒,其特征在于:至少包括以下组成部分:
鸡胸肉、冰水、鸡皮、圆苞车前子壳粉、大豆分离蛋白、白芸豆提取物、抗性糊精、马铃薯提取物、食用盐、磷酸盐、香精、和防腐剂。
2.根据权利要求1所述的一种高纤鸡胸肉代餐棒,其特征在于:所述鸡胸肉的含量为62.53-63.53%、冰水的含量为6.66-7.66%,鸡皮的含量为15.31-17.31%,圆苞车前子壳粉的含量为3.92-5.92%,大豆分离蛋白的含量为1-3%,白芸豆提取物的含量为1.6-2.6%、抗性糊精的含量为1.57-2.57%、马铃薯提取物的含量为0.23-1.23%、食用盐的含量为0.55-1.05%,磷酸盐的含量为0.24-0.74%、香精的含量为0.24%、防腐剂的含量为0.16%。
3.根据权利要求1所述的一种高纤鸡胸肉代餐棒,其特征在于:所述鸡胸肉的含量为63.53%、冰水的含量为6.66%,鸡皮的含量为17.31%,圆苞车前子壳粉的含量为3.92%,大豆分离蛋白的含量为3%,白芸豆提取物的含量为1.6%、抗性糊精的含量为1.57%、马铃薯提取物的含量为1.23%、食用盐的含量为0.55%,磷酸盐的含量为0.24%、香精的含量为0.24%、防腐剂的含量为0.16%。
4.一种高纤鸡胸肉代餐棒的制备方法,用于上述权利要求1-3中任意一项的一种高纤鸡胸肉代餐棒,其特征在于:
S1:验收,按原料标准对各原料进行检验,合格方可验收入库;
S2:称量,按照比例对验收合格的原料进行称量,从而取出合适量的原材料;
S3:备料,将原材料按照要求进行处理,获得第一段预备料;
S4:混合,将上述步骤中第一段预备料静置后,配合其余配料放入搅拌机进行均匀搅拌,从而获得第二段预备料;
S4:灌肠,将第二段预备料放置如灌肠机内进行灌肠形成鸡肉肠,灌肠重量为150g/段;
S5:风干,将灌好的鸡肉肠,在热风干燥机中进行阶段风干:第一段30℃风干3小时,第二段45℃风干2小时,第三段65℃风干30分钟,第四段78℃风干20分钟,第五段90℃风干20分钟;
S6:包装,根据包装规格的需求进行包装,将灌好的鸡肉肠放入铝塑蒸煮袋中,真空包装;
S7:杀菌:将包装好的鸡肉肠放入蒸箱,100-115℃,蒸煮30分钟;
S8:冷却:将杀完菌的鸡肉肠,置于通风处自然冷却;
S9:检验:按照执行标准进行检验。
5.根据权利要求1所述的一种高纤鸡胸肉代餐棒的制备方法,其特征在于:所述备料至少包括以下步骤:
S1:将鸡胸肉切成8-10mmd肉粒;
S2:加入称量好的冰水、磷酸盐、食盐进行搅拌;
S3:搅拌均匀后,冷藏静置12-15小时;
S4:将鸡皮加入冷藏静置后的鸡胸肉中进行斩拌;
S5:在斩拌混合鸡皮和鸡胸肉时加入圆苞车前子壳粉和抗性糊精,充分斩拌细腻,将原料充分均匀混合,形成第一段预备料。
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WO2024101664A1 (ko) * | 2022-11-07 | 2024-05-16 | 씨제이제일제당 (주) | 직화구이 통닭가슴살 식품 및 이의 제조방법 |
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