CN112042888A - 一种植物蛋白基黄金炸鸡块及其制备方法 - Google Patents
一种植物蛋白基黄金炸鸡块及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品加工领域,尤其涉及一种植物蛋白基黄金炸鸡块及其制备方法。按重量份计,植物蛋白基黄金炸鸡块由包括如下组分的原料制得:花生蛋白20~50份、小麦蛋白30~60份、调味料0.1~0.5份、保水剂0.1~0.5份、裹粉0.5~1.5份。植物蛋白基黄金炸鸡块的制备方法包括:将原料按比例混合均匀后,进行高水分挤压处理;将挤出物水煮4~6min后裹粉,置于140~180℃油锅中炸制1~3min。该植物蛋白基黄金炸鸡块表面金黄,香气浓郁,外酥里嫩,具有较好的弹性和咀嚼性,无豆腥味,且蛋白含量高,营养丰富。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种植物蛋白基黄金炸鸡块及其制备方法。
背景技术
近年来,植物蛋白肉越来越受到本领域研发人员的重视。植物蛋白肉,又称蛋白素肉或人造肉,它实际是一种对肉类形色和味道进行模仿的蛋白制品,是以蛋白为原料,通过加热、挤压、膨化等工艺过程制成。现有技术中通常采用如下方法制得:①豆饼:采用榨油后的豆饼;②破碎:将大豆饼用机械磨磨成豆粉;③拌料:按照豆粉25千克、食用烧碱20克、食盐20克、开水1千克的比例,将原、辅材料混匀;④挤压膨化:将拌好的原料放入膨化机,加压加热使豆粉团熟透;延压成型为4厘米宽、0.5厘米厚的人造肉带条。
然而,采用上述方法制得的植物蛋白基肉制品仍然存在诸多问题,比如纤维结构松散、汁水感较差、有豆腥味等。
有鉴于此,特提出本发明。
发明内容
针对现有技术存在的不足,本发明提供一种植物蛋白基黄金炸鸡块及其制备方法。
作为本发明的第一目的,提供一种植物蛋白基黄金炸鸡块;该植物蛋白基黄金炸鸡块纤维结构紧实、具有较好的弹性和咀嚼性,汁水感较好,无豆腥味且营养丰富。
具体而言,所述植物蛋白基黄金炸鸡块,按重量份计,由包括如下组分的原料制得:花生蛋白20~50份、小麦蛋白30~60份、调味料0.1~0.5份、保水剂0.1~0.5份、裹粉0.5~1.5份。
本发明发现,利用上述原料可制得植物蛋白基黄金炸鸡块,且产品表面金黄,香气浓郁,外酥里嫩。其中,本发明通过选择花生蛋白和小麦蛋白作为蛋白原料,并进一步通过调整蛋白原料的配比,提高产品弹性和咀嚼性,使制得的植物蛋白基黄金炸鸡块内部纤维结构强,弹性好,口感好,具有鸡肉的口感特征。
为进一步提升植物蛋白基黄金炸鸡块的品质,本发明对其原料组成进行了优化,具体如下:
作为优选,所述植物蛋白基黄金炸鸡块,按重量份计,由包括如下组分的原料制得:花生蛋白35~48份、小麦蛋白40~60份、调味料0.3~0.4份、保水剂0.2~0.4份、裹粉0.9~1.3份。
作为优选,所述花生蛋白中蛋白质的含量不低于55%、脂肪含量不高于7.5%;
作为优选,所述小麦蛋白中的蛋白质的含量不低于70%、脂肪含量不高于1.5%。
本发明中,当花生蛋白、小麦蛋白符合上述要求时,更有利于两种蛋白质分子之间的交联作用,使产品纤维结构更加紧实。
作为优选,所述调味料为食盐和不含动物源鸡肉味香精;相较于其它调味料,食盐和不含动物源鸡肉味香精更适用于本发明的原料体系。
进一步地,所述食盐与所述不含动物源鸡肉味香精的质量比为0.2~0.3:0.05~0.1;更优选为0.25:0.08(尤为理想)。
作为优选,所述保水剂选自磷酸钠、三聚磷酸钠、磷酸氢二钠、六偏磷酸钠中的一种或几种;相较于其它保水剂,上述保水剂更适用于本发明的原料体系。其中,当所述保水剂为三聚磷酸钠时,效果最佳。
作为优选,所述裹粉包括小麦淀粉、黄原胶和面包糠;
优选地,按质量比计,小麦淀粉:黄原胶:面包糠=0.2~0.5:0.1~0.3:0.3~0.6;其中,黄原胶以黄原胶溶液的形式加入。
更优选地,所述小麦淀粉中添加3~8%的调料,所述调料为食盐、胡椒粉、孜然粉、藤椒粉中的一种或几种。
本发明中,利用上述裹粉对半成品进行包裹,更佳有利于产品形状和口感。
作为本发明的第二目的,提供上述植物蛋白基黄金炸鸡块的制备方法,包括如下步骤:
(1)按比例称取花生蛋白、小麦蛋白,加入调味料和保水剂,搅拌并混合均匀;
(2)将混合好的物料进行高水分挤压处理。
挤压法生产植物蛋白肉具有操作简便、工艺集成度高、可连续化生产等优点,是目前食品工业中制备植物蛋白肉应用最广泛的技术。根据挤压过程添加水分含量不同,挤压技术可分为低水分挤压和高水分挤压。本发明发现,采用低水分挤压制得的产品,虽具有一定的柔韧性,并易于保存,但产品松散、加工过程工艺繁琐。本发明进一步发现,将上述原料通过高水分挤压技术,工艺集成度高,绿色无污染,可一次成型,且挤出物经过蒸煮熟化,可缩短后期油炸时间。
作为优选,所述制备方法还包括炸制的步骤:
(3)将高水分挤压处理的挤出物水煮4~6min后,表面均匀裹上小麦淀粉,放入黄原胶溶液中翻转,使其表面均匀挂糊,表面均匀裹上面包糠,放入油锅中炸制。
按照上述方法制得的产品表面金黄,香气浓郁,外酥里嫩。
为了进一步提升植物蛋白基黄金炸鸡块的形状和口感,本发明对炸制的步骤进行了优化,具体如下:
作为优选,所述黄原胶溶液的浓度为0.3~0.8%;优选为0.4~0.6%。
作为优选,所述炸制在140~180℃下进行1~3min;
优选在140~160℃下进行2~3min。
本发明中,将裹粉后的半成品在140~180℃(尤其是140~160℃)温度范围内,表面裹粉中的水分迅速迁移蒸发,形成硬壳,阻碍内部植物蛋白基鸡块中水分迁移散失,从而形成外酥里嫩的口感。进一步地,在上述温度范围内炸制1~3min(尤其是2~3min),植物蛋白基鸡块表面裹粉发生美拉德反应和焦糖化反应,形成金黄外观,并赋予产品油脂的香味。
本发明的有益效果:
本发明通过调整植物蛋白基黄金炸鸡块原料的配比,以及控制高水分挤压过程中的制备参数等,所制得的植物蛋白基黄金炸鸡块不仅表面金黄,香气浓郁,外酥里嫩,具有良好的弹性和咀嚼性,无豆腥味,且蛋白含量高,营养丰富,可为素食主义者提供更多的选择。
附图说明
图1为本发明实施例1制得的植物蛋白基黄金炸鸡块及内部纤维状态图。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件,或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可通过正规渠道商购买得到的常规产品。
以下实施例中的挤压组织化处理采用国产双螺杆高水分挤压机。
以下实施例中所用花生蛋白和小麦蛋白均为国产,基本理化指标如表1所示。
表1花生蛋白和小麦蛋白的理化指标
项目 | 花生蛋白 | 小麦蛋白 |
粗蛋白含量%(×5.46干基) | 65.25±0.42 | 72.15±0.84 |
粗脂肪含量%(干基) | 7.01±0.02 | 0.78±0.03 |
水分% | 5.21±0.12 | 6.47±0.15 |
实施例1
本实施例提供一种植物蛋白基黄金炸鸡块,按重量份计,由如下原料制得:花生蛋白45份、小麦蛋白53份、食盐0.25份、不含动物源鸡肉味香精0.08份、三聚磷酸钠0.37份、裹粉1.3份;
其中,裹粉由小麦淀粉0.5份、黄原胶0.3份和面包糠0.5份组成;小麦淀粉中包含0.04份藤椒粉。
本实施例还提供上述植物蛋白基黄金炸鸡块的制备方法,具体包括如下步骤:
(1)按比例称取花生蛋白、小麦蛋白,加入调味料和保水剂,搅拌并混合均匀;
(2)将混合好的物料进行高水分挤压处理;
(3)将挤出物水煮5min后,均匀裹上小麦淀粉;放入浓度为0.4%的黄原胶溶液中翻转,使其表面均匀挂糊;表面均匀裹上面包糠,放入160℃油锅中炸制2min,取出晾凉,即可。
本实施例制得的植物蛋白基黄金炸鸡块的实物图如图1所示,可见其外观及内部纤维状态与真实黄金炸鸡块十分接近。
实施例2
本实施例提供一种植物蛋白基黄金炸鸡块,按重量份计,由如下原料制得:花生蛋白38份、小麦蛋白60份、食盐0.25份、不含动物源鸡肉味香精0.08份、三聚磷酸钠0.37份、裹粉0.9份;
其中,裹粉由小麦淀粉0.3份、黄原胶0.2份和面包糠0.4份组成;小麦淀粉中包含0.01份藤椒粉。
上述植物蛋白基黄金炸鸡块的制备方法同实施例1。
实施例3
本实施例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:炸制温度为140℃。
实施例4
本实施例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:炸制时间为3min。
对比例1
本对比例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:花生蛋白70份、小麦蛋白28份。
对比例2
本对比例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:将小麦淀粉替换为豌豆淀粉。
对比例3
本对比例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:将黄原胶溶液替换为蛋清0.2份。
对比例4
本对比例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:炸制温度为200℃。
对比例5
本对比例提供一种植物蛋白基黄金炸鸡块,与实施例1区别在于:炸制时间为4min。
实验例1
将实施例1~4、对比例1~5制得的植物蛋白基黄金炸鸡块进行感官评价比较,结果如表2所示。
其中,感官评价等指标的测定参考如下文献:
1.朱嵩.基于高水分挤压技术的花生蛋白素肠制备及其贮藏特性研究[D].中国农业科学院,2019.
2.杨晓宇.大豆组织蛋白素食品的开发研究[D].东北农业大学,2005.
表2感官评价对比结果
虽然,上文中已经用一般性说明、具体实施方式及试验,对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种植物蛋白基黄金炸鸡块,其特征在于,按重量份计,由包括如下组分的原料制得:花生蛋白20~50份、小麦蛋白30~60份、调味料0.1~0.5份、保水剂0.1~0.5份、裹粉0.5~1.5份。
2.根据权利要求1所述的植物蛋白基黄金炸鸡块,其特征在于,按重量份计,由包括如下组分的原料制得:花生蛋白35~48份、小麦蛋白40~60份、调味料0.3~0.4份、保水剂0.2~0.4份、裹粉0.9~1.3份。
3.根据权利要求1或2所述的植物蛋白基黄金炸鸡块,其特征在于,所述花生蛋白中蛋白质的含量不低于55%、脂肪含量不高于7.5%;
和/或,所述小麦蛋白中的蛋白质的含量不低于70%、脂肪含量不高于1.5%。
4.根据权利要求1或2所述的植物蛋白基黄金炸鸡块,其特征在于,所述调味料为食盐和不含动物源鸡肉味香精;
优选所述食盐与所述不含动物源鸡肉味香精的质量比为0.2~0.3:0.05~0.1;更优选为0.25:0.08。
5.根据权利要求1或2所述的植物蛋白基黄金炸鸡块,其特征在于,所述保水剂选自磷酸钠、三聚磷酸钠、磷酸氢二钠、六偏磷酸钠中的一种或几种;优选为三聚磷酸钠。
6.根据权利要求1或2所述的植物蛋白基黄金炸鸡块,其特征在于,所述裹粉包括小麦淀粉、黄原胶和面包糠;
优选地,按质量比计,小麦淀粉:黄原胶:面包糠=0.2~0.5:0.1~0.3:0.3~0.6;
更优选地,所述小麦淀粉中添加3~8%的调料,所述调料为食盐、胡椒粉、孜然粉、藤椒粉中的一种或几种。
7.权利要求1~6任一项所述的植物蛋白基黄金炸鸡块的制备方法,其特征在于,包括如下步骤:
(1)按比例称取花生蛋白、小麦蛋白,加入调味料和保水剂,搅拌并混合均匀;
(2)将混合好的物料进行高水分挤压处理。
8.根据权利要求7所述的制备方法,其特征在于,还包括炸制的步骤:
(3)将高水分挤压处理的挤出物水煮4~6min后,表面均匀裹上小麦淀粉,放入黄原胶溶液中翻转,使其表面均匀挂糊,表面均匀裹上面包糠,放入油锅中炸制。
9.根据权利要求8所述的制备方法,其特征在于,所述黄原胶溶液的浓度为0.3~0.8%;优选为0.4~0.6%。
10.根据权利要求8所述的制备方法,其特征在于,所述炸制在140~180℃下进行1~3min;
优选在140~160℃下进行2~3min。
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