CN116584620A - 一种蜜烤鸡肉条及其制备方法 - Google Patents
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Abstract
本发明公开了一种蜜烤鸡肉条及其制备方法,包括以下步骤:鸡肉绞碎→加入辅料腌制→成型→烘干→刷料烤制;其中,其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液。本发明采用代糖替代白砂糖等糖类物质以提供甜味,脂肪替代物选用以乳清蛋白作为主要原料的W/O/W乳液,该乳液具有与动物脂肪相似的弹性、乳化性和流变特性,所以采用该乳液替代鸡皮和肥膘生产的鸡肉条具有较好的风味和色泽,而且该乳液中由于加入了乳清蛋白,所以蛋白质含量丰富。采用本发明的制备方法得到的蜜烤鸡肉条具有低脂、高蛋白和低糖的特点,色、香、味俱佳,属于外形及口感独特的高档休闲食品。
Description
技术领域
本发明涉及鸡肉加工技术领域,具体涉及一种蜜烤鸡肉条及其制备方法。
背景技术
鸡肉是我国第二大食用肉类,。鸡肉中的脂肪、胆固醇含量较少,且脂肪分布较为均匀;蛋白质和不饱和脂肪酸含量较高,具有多种人体所需维生素和矿物质,并含有易于消化吸收的血色素铁和对人体生长发育有重要作用的磷脂类。鸡肉性温、味干,具有温中益气、补益强壮的保健功能,对虚劳、消瘦、水肿等疾病有显著缓解功效。
虽然我国鸡制品的食用量位居第2位,但现阶段鸡产品加工仍存在以下一些不足:(1)加工工艺滞后。我国现存的鸡制品加工工艺大多是上世纪90年代的工艺流程,缺少工艺及配方方面的创新。(2)有学者认为鸡肉作为动物性原料含有大量的蛋白质和氨基酸,在环境作用下会产生一些腥味物质如甲硫醇和一些杂环氨含氮化合物,所以鸡肉一般需要辅以大量的风味调配料进行调味。为了提高鸡肉产品的口感,通常在鸡肉制品中通常会加入肥猪肉和鸡皮,使得鸡肉粒中的脂肪含量提高以提高,而且还会加入重盐进行腌制。
发明内容
为了克服现有技术的不足,本发明的目的之一在于提供一种蜜烤鸡肉条的制备方法,辅料中加入代糖以降低含糖量,加入脂肪替代物在提高鸡肉口感的同时,还能提高产品的蛋白质含量,不另外添加油脂;本发明的目的之二在于提供一种蜜烤鸡肉条,具有高蛋白、低糖和低脂的特点,营养结构合理,色香味俱佳。
本发明的目的之一采用如下技术方案实现:
一种蜜烤鸡肉条的制备方法,包括以下步骤:
1)将鸡肉绞碎,加入辅料搅拌均匀,并进行腌制;其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液;优选鸡肉为鸡胸肉。
2)将腌制后的鸡肉成型,得到鸡肉条,并进行烘干;
3)在脱水烘干的鸡肉条的表面上刷上一层步骤1)的辅料,再进行烤制,得到蜜烤鸡肉条。
进一步,所述W/O/W乳液是由内水相与油相制成W/O乳液,再将W/O乳液与外水相混合制备得到;油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。
进一步,所述食用油为大豆油、葵花籽油、橄榄油、紫苏油中的一种或两种以上组合物,优选为葵花籽油。
进一步,所述水溶性乳化剂为乳清蛋白,所述油溶性乳化剂为聚甘油聚蓖麻油酸酯。
进一步,所述甜菜根汁是由质量比为1:(100~150)的甜菜根粉和水混合得到;所述油相和内水相的油水比为(2~3):1;所述油溶性乳化剂占油相质量的5~10%。
进一步,所述外水相中水溶性乳化剂的质量浓度为0.1~0.3%;所述外水相与W/O乳液的质量比为(1~1.2):1。
进一步,所述辅料包括质量比为(0.1~0.5):(5~7):(1~3)的代糖、调味料和脂肪替代物;所述辅料和鸡肉的质量比(5~6):1。
进一步,所述代糖包括海藻糖和/或木糖醇;所述调味料为质量比为(7~10):(1~3):(0.1~0.3):(0.5~1):(3~6)的鸡蛋清、鱼露、胡椒粉、味精和甘油。
进一步,步骤2)中,烘干的温度为50~80℃,烘干的时间为15~20h;步骤3)中,烤制的温度为180~250℃,时间为6~10min。
本发明的目的之二采用如下技术方案实现:
一种蜜烤鸡肉条,所述蜜烤鸡肉条由上述的蜜烤鸡肉条的制备方法制备而成。
相比现有技术,本发明的有益效果在于:
(1)本发明的蜜烤鸡肉条的制备方法,包括以下步骤:鸡肉绞碎→加入辅料腌制→成型→烘干→刷料烤制;其中,其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液。本发明采用代糖替代白砂糖等糖类物质以提供甜味,脂肪替代物选用以乳清蛋白作为主要原料的W/O/W乳液,该乳液具有与动物脂肪相似的弹性、乳化性和流变特性,所以采用该乳液替代鸡皮和肥膘生产的鸡肉条具有较好的风味和色泽,而且该乳液中由于加入了乳清蛋白,所以蛋白质含量丰富。采用本发明的制备方法得到的蜜烤鸡肉条具有低脂、高蛋白和低糖的特点,色、香、味俱佳,属于外形及口感独特的高档休闲食品。
(2)本发明的蜜烤鸡肉条的制备方法中,是先将腌制后的鸡肉条成型后进行烘干,烘干时鸡肉处于半熟的状态,能缩短后续烤制的时间。从而避免鸡肉中的脂肪和蛋白质在高温环境下发生化学变化,减少高温对鸡肉中的蛋白质的破坏。
(3)本发明的脂肪替代物的W/O/W乳液是经过内水相与油相制成W/O乳液,再将W/O乳液与外水相混合的两步乳化法制备得到,油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。甜菜根汁内含有天然红色色素,能使得乳液呈现红色,在加入到鸡肉条中时能模拟鸡肉美拉德反应后的色泽,使得鸡肉条的外观呈现蜜汁烤制后的红棕色色泽,增强消费者的食欲。
(4)本发明的脂肪替代物的外水相中的水溶性乳化剂为乳清蛋白,乳清蛋白与食用油混合形成的乳状液在替代肥膘或鸡皮生产的鸡肉条不仅能降低硬度,在烹饪过程中也具有较好的色度稳定性。
具体实施方式
下面,结合具体实施方式,对本发明做进一步描述,需要说明的是,在不相冲突的前提下,以下描述的各实施例之间或各技术特征之间可以任意组合形成新的实施例。
实施例1
一种蜜烤鸡肉条的制备方法,包括以下步骤:
1)将鸡胸肉绞碎,加入辅料搅拌均匀,并进行腌制;其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液;
2)将腌制后的鸡肉成型,得到鸡肉条,并在75℃下进行烘干16h;
3)在脱水烘干的鸡肉条的表面上刷上一层步骤1)的辅料,再在200℃下进行烤制7min,得到蜜烤鸡肉条。
其中,所述W/O/W乳液的制备方法,包括以下步骤:将食用油和油溶性乳化剂混合,得到油相;在油相中滴加甜菜根汁(内水相),得到W/O乳液,均质,过程中避免使得乳液升温,所以均质时需要使用冰浴。再将W/O乳液冷却,加入到外水相中,然后进行均质,得到W/O/W乳液。油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。所述食用油为葵花籽油。所述水溶性乳化剂为乳清蛋白,所述油溶性乳化剂为聚甘油聚蓖麻油酸酯。所述甜菜根汁是由质量比为1:130的甜菜根粉和水混合得到;所述油相和内水相的油水比为2.5:1;所述油溶性乳化剂占油相质量的6%。所述外水相中水溶性乳化剂的质量浓度为0.2%;所述外水相与W/O乳液的质量比为1.1:1。
其中,所述辅料包括质量比为0.3:6:1.5的代糖、调味料和脂肪替代物;所述辅料和鸡肉的质量比5.5:1。所述代糖为质量比为1:1的海藻糖和木糖醇;所述调味料为质量比为8:2:0.2:0.7:5的鸡蛋清、鱼露、胡椒粉、味精和甘油。
实施例2
一种蜜烤鸡肉条的制备方法,包括以下步骤:
1)将鸡胸肉绞碎,加入辅料搅拌均匀,并进行腌制;其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液;
2)将腌制后的鸡肉成型,得到鸡肉条,并在50℃下进行烘干20h;
3)在脱水烘干的鸡肉条的表面上刷上一层步骤1)的辅料,再在180℃下进行烤制10min,得到蜜烤鸡肉条。
其中,所述W/O/W乳液的制备方法,包括以下步骤:将食用油和油溶性乳化剂混合,得到油相;在油相中滴加甜菜根汁(内水相),得到W/O乳液,均质,过程中避免使得乳液升温,所以均质时需要使用冰浴。再将W/O乳液冷却,加入到外水相中,然后进行均质,得到W/O/W乳液。油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。所述食用油为大豆油。所述水溶性乳化剂为乳清蛋白,所述油溶性乳化剂为聚甘油聚蓖麻油酸酯。所述甜菜根汁是由质量比为1:100的甜菜根粉和水混合得到;所述油相和内水相的油水比为2:1;所述油溶性乳化剂占油相质量的5%。所述外水相中水溶性乳化剂的质量浓度为0.1%;所述外水相与W/O乳液的质量比为1:1。
其中,所述辅料包括质量比为0.1:5:1的代糖、调味料和脂肪替代物;所述辅料和鸡肉的质量比5:1。所述代糖包括海藻糖;所述调味料为质量比为7:1:0.1:0.5:3的鸡蛋清、鱼露、胡椒粉、味精和甘油。
实施例3
一种蜜烤鸡肉条的制备方法,包括以下步骤:
1)将鸡胸肉绞碎,加入辅料搅拌均匀,并进行腌制;其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液;
2)将腌制后的鸡肉成型,得到鸡肉条,并在80℃下进行烘干15h;
3)在脱水烘干的鸡肉条的表面上刷上一层步骤1)的辅料,再在250℃下进行烤制6min,得到蜜烤鸡肉条。
其中,所述W/O/W乳液的制备方法,包括以下步骤:将食用油和油溶性乳化剂混合,得到油相;在油相中滴加甜菜根汁(内水相),得到W/O乳液,均质,过程中避免使得乳液升温,所以均质时需要使用冰浴。再将W/O乳液冷却,加入到外水相中,然后进行均质,得到W/O/W乳液。油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。所述食用油为紫苏油。所述水溶性乳化剂为乳清蛋白,所述油溶性乳化剂为聚甘油聚蓖麻油酸酯。所述甜菜根汁是由质量比为1:150的甜菜根粉和水混合得到;所述油相和内水相的油水比为3:1;所述油溶性乳化剂占油相质量的10%。所述外水相中水溶性乳化剂的质量浓度为0.3%;所述外水相与W/O乳液的质量比为1.2:1。
其中,所述辅料包括质量比为0.5:7:3的代糖、调味料和脂肪替代物;所述辅料和鸡肉的质量比6:1。所述代糖为木糖醇;所述调味料为质量比为10:3:0.3:1:6的鸡蛋清、鱼露、胡椒粉、味精和甘油。
对比例1
对比例1与实施例1的不同之处在于,对比例1不添加脂肪替代物,而是直接添加鸡肉质量的1/4的猪肥膘。
对比例2
对比例2与实施例1的不同之处在于:对比例2不添加脂肪替代物。
对比例3
对比例3与实施例1的不同之处在于:对比例1不添加脂肪替代物,但是添加与脂肪替代物等量的乳清蛋白粉。
性能测试
一、鸡肉条营养成分测试
分别取实施例1~3和对比例1~3的鸡肉条进行蛋白质、脂肪和水分测试,其中,相关测定指标为:蛋白质含量按照GB5009.5-2016《食品安全国家标准食品中蛋白质的测定》中的凯氏定氮法进行测定;脂肪含量按照GB5009.6-2016《食品安全国家标准食品中脂肪的测定》中索氏抽提法进行测定;水分含量按照GB5009.6-2016《食品安全国家标准食品中水分的测定》中的直接干燥法进行测定。具体数据见表1。
表1各组鸡肉条的营养成分数据
组别 | 蛋白质/% | 脂肪/% | 水分/% |
实施例1 | 15.77 | 7.06 | 25.38 |
实施例2 | 15.50 | 7.11 | 25.81 |
实施例3 | 15.38 | 7.12 | 25.55 |
对比例1 | 11.85 | 26.33 | 25.94 |
对比例2 | 11.62 | 7.08 | 25.26 |
对比例3 | 16.85 | 7.15 | 23.59 |
由表1知,对比例1和对比例2的鸡肉条是没有加入脂肪替代物,所以其蛋白质、脂肪和水分是最接近鸡肉的营养成分。因为脂肪替代物中含有乳清蛋白,所以实施例1~3的鸡肉条的蛋白质含量都会比对比例1~2要高。而对比例3中由于直接添加的是等量的乳清蛋白粉,其蛋白质含量是最高的,因为乳清蛋白在脂肪替代物中经过乳化,蛋白质含量有所降低,但乳化后使得乳液的胶黏性更好。对比例1不添加脂肪替代物且同时添加猪肥膘,在提供良好口感的同时也使得脂肪含量大幅度提高,长期或大量使用会影响消费者的身体健康。水分数据各组相差不大,说明脂肪替代物的加入对产品水分的影响不大。
二、鸡肉粒的口感测试
分别取实施例1~3和对比例1~3的鸡肉条的尺寸调整为厚度1cm、直径22mm的样品,置于质构分析仪上检测,使用P/50探头,对试样进行2次压缩,测前速率2.0mm/s,测中速率1.0mm/s,测后速率1.0mm/s,压缩程度30%,2次测定的时间间隔为5s,触发力5g。分别测试样品的硬度、弹性、咀嚼度和回复性,每组重复测定6次,结果取平均值,具体见表2。
表2各组的口感测试参数
组别 | 弹性/mm | 硬度/N | 咀嚼性/mJ | 回复性 |
实施例1 | 15.70 | 17.49 | 46.17 | 0.27 |
实施例2 | 15.55 | 17.23 | 46.23 | 0.28 |
实施例3 | 15.67 | 17.28 | 46.25 | 0.31 |
对比例1 | 15.94 | 17.72 | 46.06 | 0.28 |
对比例2 | 13.23 | 21.81 | 48.12 | 0.35 |
对比例3 | 13.41 | 21.33 | 48.28 | 0.33 |
由表2可知,加入肥膘的对比例1和加入脂肪替代物的实施例1~3的弹性和回复性相差不大,虽然是对比例1的数据略胜一筹,但是实施例1~3采用脂肪替代物能代替肥膘的滑嫩口感。而实施例1~3与对比例2相比,硬度明显降低,说明添加脂肪替代物能明显降低硬度,提高适口性。虽然脂肪替代物能模拟脂肪的口感的同时,还能提高肉质的弹性和肉质的紧滑程度。对比例3只加入乳清蛋白,虽然能提高鸡肉条的营养,但是对鸡肉条的口感影响不大。
三、各组的真人感官评价测试
采用100分法评定,由20人组成评价小组分别对实施例1~3和对比例1~3的鸡肉粒分别进行色泽、气味、滋味和口感进行评价,将色泽、气味、滋味和口感用分值表征,再由得分进一步综合评定,评分细则见表3。各组评分情况见表4。
表3各组鸡肉粒的感官评价标准
表4各组感官评价的分值数据
组别 | 色泽 | 气味 | 滋味 | 口感 | 总分 |
实施例1 | 24.67 | 22.79 | 23.58 | 23.57 | 94.61 |
实施例2 | 24.33 | 22.60 | 23.42 | 23.48 | 93.83 |
实施例3 | 24.58 | 22.56 | 23.51 | 23.42 | 94.07 |
对比例1 | 20.39 | 23.68 | 23.45 | 23.51 | 91.03 |
对比例2 | 19.69 | 20.31 | 23.38 | 18.54 | 81.92 |
对比例3 | 19.87 | 21.44 | 23.47 | 20.51 | 85.29 |
由表4可知,实施例1~3中由于加入了脂肪替代物,其中含有甜菜根汁能为鸡肉条着色为红棕色,模拟鸡肉发生美拉德反应呈现的色泽。对比例1~2中呈现的就是鸡肉条的原色,所以色泽卖相不如实施例1~3吸引。对比例2和3中由于没有加入脂肪替代物,所以肉香味明显不如实施例1~3和对比例1。由于对比例1中由于加入了肥膘,气味中肉香以及滋味、口感比其他组都要浓烈。但实施例1~3中的滋味和口感与对比例1的数据接近,说明加入脂肪替代物在滋味和口感上能完美替代肥膘。对比例2~3由于没有加入脂肪替代物或肥膘,吃到的是鸡胸肉原来的口感,肉质较柴。
综上所述,采用本发明的制备方法得到的蜜烤鸡肉条具有低脂、高蛋白和低糖的特点,色、香、味俱佳,属于外形及口感独特的高档休闲食品。
上述实施方式仅为本发明的优选实施方式,不能以此来限定本发明保护的范围,本领域的技术人员在本发明的基础上所做的任何非实质性的变化及替换均属于本发明所要求保护的范围。
Claims (10)
1.一种蜜烤鸡肉条的制备方法,其特征在于,包括以下步骤:
1)将鸡肉绞碎,加入辅料搅拌均匀,并进行腌制;其中,辅料包括代糖、调味料和脂肪替代物;脂肪替代物为乳清蛋白的W/O/W乳液;
2)将腌制后的鸡肉成型,得到鸡肉条,并进行烘干;
3)在脱水烘干的鸡肉条的表面上刷上一层步骤1)的辅料,再进行烤制,得到蜜烤鸡肉条。
2.如权利要求1所述的蜜烤鸡肉条的制备方法,其特征在于,所述W/O/W乳液是由内水相与油相制成W/O乳液,再将W/O乳液与外水相混合制备得到;油相中包括食用油和油溶性乳化剂,外水相包括水和水溶性乳化剂;内水相为甜菜根汁。
3.如权利要求1或2所述的蜜烤鸡肉条的制备方法,其特征在于,所述食用油为大豆油、葵花籽油、橄榄油、紫苏油中的一种或两种以上组合物。
4.如权利要求2所述的蜜烤鸡肉条的制备方法,其特征在于,所述水溶性乳化剂为乳清蛋白,所述油溶性乳化剂为聚甘油聚蓖麻油酸酯。
5.如权利要求2所述的蜜烤鸡肉条的制备方法,其特征在于,所述甜菜根汁是由质量比为1:(100~150)的甜菜根粉和水混合得到;所述油相和内水相的油水比为(2~3):1;所述油溶性乳化剂占油相质量的5~10%。
6.如权利要求2所述的蜜烤鸡肉条的制备方法,其特征在于,所述外水相中水溶性乳化剂的质量浓度为0.1~0.3%;所述外水相与W/O乳液的质量比为(1~1.2):1。
7.如权利要求1所述的蜜烤鸡肉条的制备方法,其特征在于,所述辅料包括质量比为(0.1~0.5):(5~7):(1~3)的代糖、调味料和脂肪替代物;所述辅料和鸡肉的质量比(5~6):1。
8.如权利要求1或7所述的蜜烤鸡肉条的制备方法,其特征在于,所述代糖包括海藻糖和/或木糖醇;所述调味料为质量比为(7~10):(1~3):(0.1~0.3):(0.5~1):(3~6)的鸡蛋清、鱼露、胡椒粉、味精和甘油。
9.如权利要求1所述的蜜烤鸡肉条的制备方法,其特征在于,步骤2)中,烘干的温度为50~80℃,烘干的时间为15~20h;步骤3)中,烤制的温度为180~250℃,时间为6~10min。
10.一种蜜烤鸡肉条,其特征在于,所述蜜烤鸡肉条由权利要求1~9任一项所述的蜜烤鸡肉条的制备方法制备而成。
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