CN114747738A - 一种新型咸鸭蛋黄腌制方法 - Google Patents
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Abstract
一种新型咸鸭蛋黄腌制方法,以食用明胶、新鲜鸭蛋黄做为主要原料,明胶经饱和食盐水膨胀后制得腌制胶液,浸入蛋黄,腌制成熟后取出,热风干燥、真空包装后即得成品。腌制胶液巴氏灭菌,补充食盐后可多次循环使用。本发明采用食用明胶与饱和食盐水配置腌制胶液,克服了干法腌制咸蛋黄蛋黄表面凹凸不平,卖相不佳;湿法腌制咸蛋黄蛋黄膜充水胶化,成品质量损失大;蛋黄在单独腌制过程中脆弱易破碎等缺点。且其兼具低原料成本、易保存、循环使用次数高等优势,能够带来可观的商业收益。
Description
技术领域
本发明涉及一种新型咸鸭蛋黄腌制方法,属于食品加工领域。
背景技术
1999年我国禽蛋的社会商品量约为741万吨,占总产量的34.7%;2003年,我国禽蛋产量2535万吨,占全球产量的近40%;国家统计局发布2019年上半年我国禽蛋产量1516万吨,增加53万吨,增长3.6%,国民消费量仅次于肉类。我国无疑是一个蛋品的生产与消费大国,禽蛋与蛋制品在国民经济中有着不可忽略的地位。
禽蛋含有丰富均衡的营养物质,如蛋白质、脂类、矿物质、维生素以及许多生理活性物质。这些物质在各类为人体提供必需营养素的食品中占有重要地位。而其中含量丰富的脂质与蛋白质赋予禽蛋得天独厚的天然营养与风味优势,除鲜蛋的直接售卖外,也常被加工为各类蛋制品(如咸蛋、皮蛋、蛋黄酱、蛋黄粉等)。
而禽蛋蛋黄在蛋与蛋制品中常常作为人们对于营养与风味追求的核心关注点。禽蛋蛋黄通常含有56.2%水分,除水分外,蛋黄固体含有34.3%蛋白质,55.8%脂质(包括65%甘油三酯,28%磷脂,5%胆固醇,3.45%灰分,3.6%碳水化合物)。
而最受欢迎的禽蛋黄种类中,鸭蛋黄以其突出的高卵磷脂、低胆固醇而备受关注,而其在生产加工中常被加工为咸鸭蛋黄。
咸鸭蛋是一种由新鲜鸭蛋作为原料,以食盐为主要腌料制得的具有独特风味口感的传统蛋制品。我国加工的咸鸭蛋等水禽蛋产品早在20世纪80年代就已经出口到美国、东盟、日本、韩国,是我国出口贸易的重要畜禽食品之一腌制后的鸭蛋很好地去除了鲜鸭蛋固有的腥味,并赋予了咸鸭蛋“鲜、细、松、沙、油”的六大特点,咸鸭蛋煮(蒸)熟后切开断面,黄白分明,蛋白质地细嫩,蛋黄细沙,呈朱红或橙黄色,有露水状油珠,中间无硬心,鲜美松沙,细腻咸香,广受消费者喜爱。
而其中松沙起油、味道鲜美的咸鸭蛋黄为咸鸭蛋最鲜美独特的风味口感来源;同时,咸蛋黄作为咸蛋的精华,富含卵磷脂与不饱和脂肪酸,营养丰富,可直接食用,也可作为多种食品加工的原料,在日常餐饮中咸蛋黄已被广泛用作蛋黄焗南瓜、咸蛋黄豆腐、咸蛋黄玉米粒等许多中式美味菜肴的重要原料,在传统糕点中,咸蛋黄也是蛋黄月饼、蛋黄粽等蛋黄风味食品不可或缺的加工材料。
现有的咸鸭蛋加工工艺主要分为两大种:干法腌制(使用盐泥、干盐包裹覆盖于新鲜鸭蛋上,耗时约15~45 d)、湿法腌制(使用食盐水浸泡新咸鸭蛋,耗时约15~45 d)。而现有的咸鸭蛋黄往往是通过将腌制成熟的整颗咸蛋打破,取出蛋黄,丢弃蛋清而获得。
而以上传统工艺方法制得的咸蛋黄产品存在的缺陷有:①对蛋原料的要求高(整蛋、无裂纹蛋);②工艺耗时长(15~45 d);③腌制原料消耗大(盐泥、干盐要求铺有2 cm左右厚度且包裹全蛋,食盐水要求足以浸没全蛋且不便于回收);④咸蛋清资源的浪费(在咸蛋黄达到商品硬度及风味品质要求时,咸蛋清往往已经过咸,超出消费者接受范围,难以售卖与再利用,一般直接丢弃);⑤对环境造成污染(蛋清的丢弃、无法回收的料液等因素)。
而现有新型(分离蛋黄单独腌制)腌制方法现存在的缺陷有:①蛋黄原料在腌制过程中极易破损;②腌制原料消耗大,且无法反复利用;③蛋黄腌制后外观、形态不佳。
故本工艺分离蛋黄蛋清,对蛋黄直接进行腌制,克服传统腌制方法的上述五点缺陷;配置腌制胶液,克服上述现有新型(分离蛋黄单独腌制)腌制方法的三点缺陷。且具有以下优点:①腌制胶液零浪费、可反复腌制;②产品咸蛋黄表面光滑,整体圆润,不易破损;③原料蛋蛋清可全部回收再利用。
发明内容
针对现有技术生产咸蛋黄原料损耗量高、蛋黄易破损、蛋清无法再利用等缺点,现提供一种可克服以上缺点的新型咸鸭蛋黄腌制方法。
一种新型咸鸭蛋黄腌制方法,其特征在于包括以下步骤:
(1)制备胶液:取明胶加入其2倍质量的饱和食盐水中吸水膨胀1~2 h,再放入60~80℃水浴搅拌溶解,即得温热腌制胶液A;
(2)胶液浸泡腌制:取新鲜鸭蛋蛋黄浸没于55~65℃温热腌制胶液A中,冷却凝固定型,20~25℃放置2~4 d,得到凝胶蛋黄;
(3)分离:将凝胶蛋黄放入55~65℃水浴中加热20~30 min,胶液A融化,得到咸蛋黄和胶液B;
(4)回收:将胶液B补充不低于蛋黄质量5%的食盐,即得到胶液A,可重新用于蛋黄腌制;
(5)干燥:将步骤(3)中的咸蛋黄于35~50℃热风干燥12~48 h,直至表面附着胶干裂脱落;
(6)包装:取干燥后咸蛋黄真空封装。
本发明工艺与现有技术的不同点在于:
1、针对腌制原料食盐或盐水无法再利用,本工艺采用腌制胶液,杀菌处理后可直接投入后续腌制,原料食盐用量仅为湿腌法1/3、干腌法1/5。
2、针对干盐腌制蛋黄表面凹凸不平,蛋体不圆润、湿法腌制蛋黄表面胶化充水、蛋体损失量大,本工艺采用胶质包裹腌制,给予新鲜蛋黄适当定型的同时进行腌制的同时降低蛋黄破损率,所得成品晶莹剔透。
附图说明
图1为表1中的实施例1-4腌制前中后原料及产品外观图。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1:
(1)配置腌制胶液:取明胶1000 g,于2000 g的饱和食盐水中吸水膨胀1.5 h,再至入80℃水浴搅拌溶解,即得温热腌制胶液;
(2)取新鲜鸭蛋,分离蛋清,蛋黄备用;
(3)将蛋黄浸没于60℃温热腌制液中,室温冷却后胶液凝固定型,室温腌制2 d;
(4)65℃灭菌30 min后胶液融化,取出蛋黄。胶液备用于下一批次腌制;
(5)咸蛋黄于45℃热风干燥48 h直至表面附着胶干裂脱落;
(6)取干燥后咸蛋黄进行真空封装。
实施例2:
(1)取实施例1(4)中备用腌制胶液,于55~65℃巴氏杀菌30 min,补充不低于50g/1000g蛋的食盐以及20 g新胶液;
(2)取新鲜鸭蛋,分离蛋清,蛋黄备用;
(3)将蛋黄浸入65℃温热腌制液中,室温冷却后胶液凝固定型,于容器中室温腌制3 d;
(4)60℃灭菌30 min后胶液融化,取出蛋黄;
(5)咸蛋黄于45℃热风干燥48 h直至表面附着胶干裂脱落;
(6)取干燥后咸蛋黄进行真空封装。
实施例3 湿法腌制[1]:
(1)取新鲜鸭蛋,分离蛋清,蛋黄备用;
(2)在200 mL冷开水中加入40 g食盐制成腌制液;
(3)将蛋黄浸入腌制液中,室温腌制2 d;
(4)待蛋黄成熟后取出腌制完成的咸蛋黄,于45℃热风干燥48 h;
(5)取干燥后咸蛋黄进行真空封装。
实施例4 干法腌制[1]:
(1)取鲜鸭蛋黄,分离蛋清,蛋黄备用;
(2)将食盐均匀铺满容器底部约2-4 cm厚,用鲜蛋压出盐窝后,将蛋黄放入盐窝中,均匀撒上食盐,直至食盐将鲜蛋黄表面完全覆盖;
(3)室温腌制2 d后取出,洗去表面浮盐;
(4)于45℃热风干燥48 h;
(5)取干燥后咸蛋黄进行真空封装。
实施例效果分析:
*每列中字母相同者表示差异未达显著水平(P>0.05),字母不同者表示差异达显著水平(P<0.05)。
*神丹商品购于湖北神丹健康食品有限公司
参照表1、表2所示,从评价结果来看,实施例1制备的咸蛋黄为本发明的最佳结果。该发明制备的咸鸭蛋黄蛋体外观佳,晶莹剔透,所用原料量少、成本低,腌制后原料重复利用率高。相比较而言,实施例3、4蛋黄形态不佳,易破损,品质不稳定,其外观、原料的使用明显差于采用实施例1和实施例2制备的咸蛋黄。而且通过理化指标检测,实施例1的含盐低且出油量佳,其含水量、含盐量理化指标均符合湖北省地方标准DB42/T 738-2011。
参照表4所示,对实施例1与市面上销量较高的神丹咸蛋黄进行质构分析比较。结果显示,实施例1相比于神丹产品的弹性存在差异,其硬度、内聚性、胶着性和神丹产品相比之间差异均不显著(p>0.05)。这说明采用实施例1制备的咸蛋黄比一般的蛋黄具有更好的质构特性。综上所述,本发明制备的新型咸蛋黄实施例1其质构测定值与购买咸蛋黄无明显差异,且克服了市场上传统咸蛋黄原料损耗量高、蛋黄易破损、蛋清无法再利用的缺陷。
参考文献
王梦林. 优质咸蛋黄腌制新工艺及品质分析[D]. 2015.。
Claims (1)
1.一种新型咸鸭蛋黄腌制方法,其特征在于包括以下步骤:
(1)制备胶液:取明胶加入其2倍质量的饱和食盐水中吸水膨胀1~2 h,再放入60~80℃水浴搅拌溶解,即得温热腌制胶液A;
(2)胶液浸泡腌制:取新鲜鸭蛋蛋黄浸没于55~65℃温热腌制胶液A中,冷却凝固定型,20~25℃放置2~4 d,得到凝胶蛋黄;
(3)分离:将凝胶蛋黄放入55~65℃水浴中加热20~30 min,胶液A融化,得到咸蛋黄和胶液B;
(4)回收:将胶液B补充不低于蛋黄质量5%的食盐,即得到胶液A,可重新用于蛋黄腌制;
(5)干燥:将步骤(3)中的咸蛋黄于35~50℃热风干燥12~48 h,直至表面附着胶干裂脱落;
(6)包装:取干燥后咸蛋黄真空封装。
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GB9406228D0 (en) * | 1993-04-01 | 1994-05-18 | Ionics | Egg products |
CN102106563A (zh) * | 2011-04-06 | 2011-06-29 | 福州大学 | 一种腌制咸蛋的方法 |
CN102885327A (zh) * | 2011-07-20 | 2013-01-23 | 华中农业大学 | 湿法快速腌制咸蛋黄的方法 |
CN107439997A (zh) * | 2017-09-23 | 2017-12-08 | 马述腾 | 一种风味改良咸鸡蛋黄 |
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GB9406228D0 (en) * | 1993-04-01 | 1994-05-18 | Ionics | Egg products |
CN102106563A (zh) * | 2011-04-06 | 2011-06-29 | 福州大学 | 一种腌制咸蛋的方法 |
CN102885327A (zh) * | 2011-07-20 | 2013-01-23 | 华中农业大学 | 湿法快速腌制咸蛋黄的方法 |
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