CN114868885A - 一种低能量卵清蛋白复配休闲食品的制备方法 - Google Patents
一种低能量卵清蛋白复配休闲食品的制备方法 Download PDFInfo
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Abstract
本发明主要涉及卵清蛋白加工技术领域，公开了一种低能量卵清蛋白复配休闲食品的制备方法，包括：(1)原材料准备(2)按比例称量原辅料并填充(3)温水塑形(4)‑80℃预冻(5)冷冻干燥(6)烘烤；本发明制备方法独特，原材料简单，制备的卵清蛋白复配产品口感酥脆，香味浓郁，可以有效保持材料本身的营养成分。该方法通过添加谷氨酰胺转胺酶可以使凝胶特性显著增强，明显改善产品质构，提高出品率；通过添加椰奶后焯水可以去除产品异味，再进行烘烤处理，不仅增添了焦香，还延缓了产品的复水。制得的产品改变了鸡蛋传统做法口味单一、风味不足等问题，提供优质蛋白质的同时补充膳食纤维，可满足减脂需求的同时愉悦饮食体验。
Description
技术领域
本发明涉及食品加工制备技术领域，具体涉及利用冷冻干燥技术研发一种低能量卵清蛋白复配休闲食品——木须酥的制作方法。
背景技术
相比较市场上的冻干产品，如冻干蔬菜、冻干酸奶块，本发明创新性地采用卵清蛋白为主要原料，蔬菜为辅料，生产一款新型低能量复配休闲零食。卵清蛋白在身体酶的新陈代谢中起重要作用。此外，卵清蛋白还包含锌、铁、钾、磷等矿物质，对人体十分有益。卵清不含胆固醇，是一种低热量高蛋白的食品，符合消费者对健康饮食的需求，也可以根据不同需求更改相关的配料及比例。
卵清蛋白难以保存且保质期较短，冷冻干燥技术在食品加工方面拥有其独特的技术性优点，是国际公认的生产高品质、高附加值脱水食品的加工方法,可最大限度保持原料的色、香、味、形和营养成分，与卵清蛋白的保质处理尤其适配，因此利用冷冻干燥技术处理加热凝固后的卵清蛋白具有广阔的市场前景；但是利用卵清蛋白制备往往难以塑形，且卵清蛋白本身有较大的蛋腥味，且较易复水。
发明内容
本发明的目的在于针对现有技术的不足，提供一种低能量卵清蛋白复配休闲食品的制备方法，是一种基于卵清蛋白冷冻干燥后烘烤制备零食——木须酥的方法，制备方法独特，原材料简单，制备的卵清蛋白复配产品口感酥脆，香味浓郁，营养成分流失少，可以有效保持材料本身的营养成分，提供优质膳食纤维和蛋白质。该方法通过添加谷氨酰胺转胺酶可以使凝胶特性显著增强，明显改善产品质构，提高出品率；通过添加椰奶后焯水可以去除产品异味，再进行烘烤处理，不仅增添了焦香，还延缓了产品的复水。制得的产品改变了鸡蛋传统做法口味单一、风味不足等问题，提供优质蛋白质的同时补充膳食纤维，可满足减脂需求的同时愉悦饮食体验。
本发明采用以下技术方案：
一种低能量卵清蛋白复配休闲食品的制备方法，包括以下步骤：
(1)原材料准备：取配方份量鸡蛋，去壳后分离得卵清蛋白，静置消泡，取椰奶与蛋清按质量比例1：3备用；蔬果清洗，蔬菜需沸水中焯水3-5min，捞出切碎备用；
(2)按比例称量原辅料并填充：称取10-15g的卵清蛋白和椰奶混合均匀，加入2-3g炼乳和1-2g杂粮谷物(如白芝麻)，混合均匀后倒入食品级硅胶冰格至2/3高度，再均匀填充1-5g蔬菜；
(3)温水塑形：向(2)所得样品中添加相当于所述样品质量0.03-0.07％的谷氨酰胺转胺酶(Transglutaminase,简称TGase)后充分混匀，水浴(50℃～55℃)10分钟取出，得蛋白色果冻块状物；TGase混匀后水浴至蛋白质变形凝固塑形，保持水润状态，TGase添加量应适当，过度则气味不佳；
(4)-80℃预冻：-80℃的冰箱冷冻3-5h，使中心温度达到-70℃～-80℃；使样品完全冻结，使冰可以在下一步未经液体而直接升华成气体，保证样品更高的纯度和完整性。
(5)冷冻干燥：真空冷冻干燥机中真空(1.3～13帕)处理24h使水分升华，得到结构酥松的乳白色块状物；真空度不得高于13Pa。
(6)烘烤：取出产品烤箱130℃～150℃烘烤5-7min，产品在原基础上呈现微微焦黄色泽和焦香味。该步中在水分含量为10％～15％时发生美拉德反应为宜，尤其是150℃美拉德反应副产物少且产品更加酥脆并带有焦香气味。
本发明的有益效果是：
(1)以优质蛋白为介导，多种食材均衡搭配，产品形式丰富优于单纯冻干食品，利于满足各类人群消费需求，市场前景广大。
(2)冻干处理使物质中的挥发性成份和受热变性的营养成分损失很小，保证营养素的结构与营养效益，且使得制品的体积、形状几乎不变，维持了原有结构，阻止了浓缩现象发生，发挥出最佳经济效益。低温下，微生物的生长和内源性酶的分解等作用受到极大的抑制，食材原有的性状得以保持。物料处于高度缺氧状态，容易氧化的物质得到了保护。冻干降低体系含水量，能排除95-99％以上的水份，使干燥后产品能长期保存而不变质。抑制微生物生长引起的腐败变质，延长货架期，市场效益最大化。
(3)本发明制备方法配比与制作步骤明晰，简单不复杂，利于开展流线型工作线路；制备工艺、设备简易、易操控，可实现大批量生产；烘烤处理口味包容性大，调味更改简捷。
(4)冻干处理塑形效果佳，产品热量降低，满足健康休闲食品要求，受众广泛，市场前景广阔。
(5)冻干产品中蔬菜的范围不局限于玉米和西兰花，可根据大众口味偏好更换内含蔬菜，得到个性化定制系列产品。蔬菜不仅可以丰富口感、均衡食材搭配、提升营养价值，还可以提供天然色素，生产不同色泽及营养价值的产品。
(6)焯水去除了产品异味(如蛋腥味)，使产品保持色泽鲜亮，有助于后续烤制熟化，得到外观更富食欲的产品。
(7)TGase的转胺反应可改变蛋白质的等电点功能性质，凝胶特性显著增强。TGase对人体安全且有利于人体健康，可以明显改善产品质构，降低生产成本、延长货架期。以动物蛋白为底物，应用于食品中可改善凝胶特性、提高乳化性、提高热稳定性以提高出品率，并改善产品质构、风味、口感等。
(8)通过TGase共价交联作用，后续水浴更易使难成形的液体卵清蛋白完美塑形，同时保证真空冷冻干燥时冰晶中网络结构具有更大的耐冻耐融性，增强网络结构强度，改进冷冻干燥带来黏牙、渣屑多导致口感不佳的弊端，易于后续美拉德反应的发生且可在烘焙过程灭酶活。
附图说明
图1是冷冻干燥得到的产品示意图；
图2是烘烤后得到的产品示意图；
图3是制作流程图。
具体实施方式
为了使本发明实现的技术手段、技术特征及达成目的、效果更易于明白，下面结合具体实施例，进一步阐述本发明。
实施例1：
一种低能量卵清蛋白复配休闲食品——木须酥的制备方法：
(1)原材料准备：取配方份量鸡蛋，去壳后分离得卵清蛋白，静置消泡，取椰奶与蛋清比例1：3备用；玉米和西兰花等蔬菜清洗，沸水中焯水3-5min，捞出切碎备用；
(2)按比例称量原辅料并填充：称取10-15g的卵清蛋白和椰奶混合均匀，加入2-3g炼乳和1-2g杂粮谷物(如白芝麻)，混合均匀后倒入食品级硅胶冰格至2/3高度，再均匀填充0.5-0.8g切碎的蔬菜；
(3)温水塑形：添加相当于样品质量0.03-0.07％的TGase后充分混匀，水浴(50℃～55℃)10分钟取出，得蛋白色果冻块状物；
(4)预冻：-80℃的冰箱冷冻3-5h，使中心温度达到-70℃～-80℃；
(5)冷冻干燥：真空冷冻干燥机真空(1.3～13帕)处理24h，得到结构酥松的乳白色块状物；
(6)烘烤：取出产品烤箱130℃～150℃烘烤5-7min，产品在原基础上呈现微微焦黄色泽和焦香味。
实施例2：
一种低能量卵清蛋白复配休闲食品——木须酥的制备方法：
(1)原材料准备：取配方分量鸡蛋，去壳后分离得卵清蛋白，静置消泡，取椰奶与蛋清比例1：3.2备用；玉米和西兰花等蔬菜清洗，沸水中焯水3-5min，捞出切碎备用；
(2)按比例称量原辅料并填充：称取10-15g的卵清蛋白和椰奶混合均匀，加入12-13g炼乳和1-2g杂粮谷物(如白芝麻)，混合均匀后倒入食品级硅胶冰格至2/3高度，再均匀填充1-5g切碎的蔬菜；
(3)温水塑形：添加相当于样品质量0.03-0.07％的TGase后充分混匀，水浴(50℃～55℃)10分钟取出，得蛋白色果冻块状物；
(4)预冻：-80℃的冰箱冷冻3-5h，使中心温度达到-70℃～-80℃；
(5)冷冻干燥：真空冷冻干燥机真空(1.3～13帕)处理24h使水分升华，得到结构酥松的乳白色块状物；
(6)烘烤：取出产品烤箱130℃～150℃烘烤5-7min，产品在原基础上呈现微微焦黄色泽和焦香味。
实施例3：
一种低能量卵清蛋白复配休闲食品——木须酥的制备方法：
(1)原材料准备：取配方分量鸡蛋，去壳后分离得卵清蛋白，静置消泡，取椰奶与蛋清比例1：3备用；玉米和西兰花等蔬菜清洗，沸水中焯水3-5min，捞出切碎备用；
(2)按比例称量原辅料并填充：称取10-15g卵清蛋白和椰奶混合均匀，加入2-3g炼乳和1-2g杂粮谷物(如白芝麻)，混合均匀后倒入食品级硅胶冰格至2/3高度，再均匀填充1g切碎的蔬菜；
(3)温水塑形：添加相当于样品质量0.03-0.07％的TGase后充分混匀，水浴(50℃～55℃)10分钟取出，得蛋白色果冻块状物；
(4)预冻：-80℃的冰箱冷冻3-5h，使中心温度达到-70℃～-80℃；
(5)冷冻干燥：真空冷冻干燥机真空(1.3～13帕)处理24h使水分升华，得到结构酥松的乳白色块状物；
(6)烘烤：取出产品烤箱130℃～150℃烘烤5-7min，产品在原基础上呈现微微焦黄色泽和焦香味。
对比例1：
步骤(3)中不添加TGase后进行水浴，其余方法同实施例1。
对比例2：
步骤(3)不进行温水水浴步骤，其余方法同实例1。
对本产品提供的实施例与对比例分别进行感官评价，见表1，同时为客观探究本产品的体验属性，对本产品进行满意度、感官评价等试验考察，随机抽取共计143位志愿者对本产品进行感官评价等调查并填写问卷，对满意度、口感、风味、回购欲望均进行了考察。
表1实施例与对比例感官评价结果
本发明方法制备的低能量卵清蛋白复配休闲食品添加椰奶以去除蛋腥味，添加玉米、西兰花等蔬果丰富口味并增加营养成分；运用真空冷冻干燥技术保持原有材料的营养成分，且发明制备方法简单易行，制作过程成本低。从表1可知，相较于对比例1-3，实施例1-3制备的低能量卵清蛋白复配休闲食品具有更加美观的外形以及风味，口感酥脆，香味浓郁，更适合于生产销售。
综合本产品满意度、口感、风味判断、回购欲望考察结果，证明本产品通过添加椰奶、采用冷冻干燥技术等方法，较好地除去了蛋类在生产过程中容易产生的腥味；本产品采用冷冻干燥技术，使得产品具有非常良好的酥脆特性，接近四分之三的考察对象认为产品具有非常良好的口感；在创新性方面上，本产品具有相对新颖的创新思路和创新性的口感和食用体验；本产品通过冷冻干燥和烘烤技术，除去异味并使产品产生浓厚的海苔风味；本产品在具备不仅限于以上的优势之外，还取得了超过3/4考察对象的回购认可。
综上所述，本产品将以冻干蛋类复配形式出现在未来市场，在网络测评和自主推广之下，本产品以其采用高新技术以及上述诸多优点，必将取得较好的经济效益，同时，其消除了异味和较低热量，营养均衡的优点使得其面向更多的消费群体，拥有广阔的市场前景。
Claims (7)
1.一种低能量卵清蛋白复配休闲食品的制备方法，其特征在于，包括以下步骤：
(1)原材料准备：取配方份量鸡蛋，去壳后分离得卵清蛋白，静置消泡，取椰奶与卵清蛋白混合备用；蔬果清洗，切碎备用；蔬菜切碎前需沸水中焯水3-5min；
(2)按比例称量原辅料并填充：称取卵清蛋白和椰奶混合液，加入炼乳和杂粮谷物，混合均匀后倒入食品级硅胶冰格，再均匀填充蔬果；
(3)温水塑形：向(2)所得样品中添加谷氨酰胺转胺酶TGase后充分混匀，水浴后取出，得蛋白色果冻块状物；
(4)-80℃预冻：-80℃下冷冻3-5h，使中心温度达到-70℃～-80℃；
(5)冷冻干燥：真空冷冻干燥机中真空处理24h使水分升华，真空度1.3～13帕，得到结构酥松的乳白色块状物；
(6)烘烤：取出产品烤箱130℃～150℃烘烤5-7min，产品在原基础上呈现微微焦黄色泽和焦香味。
2.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(1)中椰奶与卵清蛋白的质量比例为1：3。
3.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(2)中每10-15g的卵清蛋白和椰奶混合液，加入2-3g炼乳和1-2g杂粮谷物，混合均匀后倒入食品级硅胶冰格，再均匀填充1-5g蔬果。
4.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(3)中所述的TGase的添加量为相当于所述样品质量的0.03-0.07％。
5.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(3)中水浴温度为50℃～55℃，时间10分钟。
6.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(5)中真空度不超过13Pa。
7.根据权利要求1所述的低能量卵清蛋白复配休闲食品的制备方法，其特征在于，步骤(6)中样品在水分含量为10％～15％时烘烤为宜，且烘烤温度为150℃，美拉德反应副产物少且产品更加酥脆并带有焦香气味。
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