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  1. Erweiterte Patentsuche
VeröffentlichungsnummerCN104770751 A
PublikationstypAnmeldung
AnmeldenummerCN 201510135187
Veröffentlichungsdatum15. Juli 2015
Eingetragen26. März 2015
Prioritätsdatum26. März 2015
Veröffentlichungsnummer201510135187.0, CN 104770751 A, CN 104770751A, CN 201510135187, CN-A-104770751, CN104770751 A, CN104770751A, CN201510135187, CN201510135187.0
Erfinder王莹, 袁再锋, 赵扬
Antragsteller昆明理工大学
Zitat exportierenBiBTeX, EndNote, RefMan
Externe Links:  SIPO, Espacenet
Chicken liver powder parfait and preparation method thereof
CN 104770751 A
Zusammenfassung
The present invention discloses a chicken liver powder parfait and a preparation method thereof, and belongs to the field of food processing. The raw materials in the formula comprise 100 parts of water, 5-10 parts of a chicken liver powder extract, 4-8 parts of fish skin gelatin, 2-4 parts of active carbon, 0.4-1.0 part of locust bean gum, 0.4-1.0 part of carrageenan, 2-4 parts of walnut powder, 3-5 parts of skim milk powder, 3-5 parts of medlar powder, 3-5 parts of mung bean powder, 3-5 parts of sesame powder, 3-6 parts of Isomalt, 0.04-0.10 part of potassium chloride, and 0.01-0.02 part of maltol. According to the present invention, the developed chicken liver powder parfait has health nutrition and is rich in proteins, vitamins, calcium, iron and zinc, the isomalt has the low calorie, and the product is suitable for people with high blood pressure, high blood sugar and high blood fat; the product has the non-decayed tooth formation characteristic, such that the decayed tooth formation can be effectively prevented, and the product is suitable for children; and the product has characteristics of easy digestible and absorption, and good taste, is the health and nutrition freezing cake food, is suitable for industrial production, and has broad market prospects.
Ansprüche(2)  übersetzt aus folgender Sprache: Chinesisch
1.一种鸡肝粉冻糕,其特征在于:所述的鸡肝粉冻糕的原料组分及各组分的重量份数为水100份、鸡肝粉提取物5-10份、鱼皮明胶4-8份、活性炭2-4份、刺槐豆胶0.4-1.0份、卡拉胶0.4-1.0份、核桃粉2-4份、脱脂奶粉3-5份、枸紀粉3-5份、绿显粉3_5份、芝麻粉3-5份、益寿糖3-6份、氯化钾0.04-0.10份、麦芽酚0.01-0.02份。 A meal of chicken liver parfait, characterized in that: the chicken liver parfait powder feed components and each component is 100 parts by weight of water, 5-10 parts of chicken liver powder extract, fish hide gelatin 4-8 parts 2-4 parts of activated carbon, 0.4-1.0 parts of locust bean gum, carrageenan 0.4-1.0 parts, walnut powder 2-4 parts 3-5 parts of skimmed milk powder, citric Ji powder 3-5 parts, Green was pink 3_5 parts, sesame powder 3-5 parts, isomalt 3-6 parts, parts potassium chloride 0.04-0.10, 0.01-0.02 parts maltol.
2.权利要求1所述鸡肝粉冻糕的制备方法,其特征在于,具体包括以下步骤: (1)鸡肝粉预处理:鸡肝粉绞碎、过滤,去除少量不溶物,得到的鸡肝粉粒径在30-50目之间; (2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30-1:60的比例混合,然后在温度为75-100°C的条件下煮40-60min得到鸡肝汤,将鸡肝汤在75-100°C下干燥至恒重,制得鸡肝粉提取物; (3)鱼皮预处理:去掉鱼皮多余的油脂,将鱼皮绞碎后加入等量的质量百分比浓度为3.0-5.0 %的盐酸溶液,浸至鱼皮颜色均匀,弹性良好; (4)中和并水洗:往鱼皮酸液中加0.25-0.35mol/L的氢氧化钠溶液中和至pH值为4.8-5.0,加活性炭抽滤,用水冲洗,至鱼皮表面的pH值为5.5-6.5 ; (5)提胶:将处理后的鱼皮进行两次水浴提胶,温度为60-65°C,第一次提胶时间为2.5-3小时,第二次提交时间为5.5-7小时; (6)去油脂:50~60°C的水浴锅中静置4-12小时,静置分层去除上层油脂,得到纯胶; (7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入剩余的蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热2〜4分钟; (8)刺槐豆胶和卡拉胶的处理:将刺槐豆胶,卡拉胶和氯化钾加入纯胶之中并混匀,加热溶解,溶解温度70~90°C ; (9)混合:将鸡肝粉提取物加入步骤(7)的溶液中,微沸加热I分钟;将火调小,温度降低到40-60°C,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酚,加热I分钟; (10)成型:将混合液倒入模具之中,冷却后置于冰箱中储藏。 The resulting powder minced chicken livers, filtered to remove a little insoluble matter,: the 1 chicken liver parfait powder preparation according to claim 1, characterized in that includes the following steps: (1) powder pretreated chicken liver liver powder between 30-50 mesh particle size; (2) chicken liver powder extract Preparation: The chicken liver powder and water by mass ratio of 1: 60 mixed, and then at a temperature of 75-100: 30-1 ° C under conditions of boiled chicken liver 40-60min get soup, chicken livers soup 75-100 ° C dried to constant weight to prepare chicken liver powder extract; (3) pre-treatment skin: remove excess skin oil, the mass percentage concentration of hydrochloric acid solution after adding an equal amount to 3.0-5.0% of minced skin, soaked to the skin color uniformity and good elasticity; (4), and washed with water: acid was added to the skin Sodium hydroxide solution 0.25-0.35mol / L neutralized to a pH of 4.8-5.0, activated carbon filtration, washed with water to skin surface pH value 5.5-6.5; (5) mention glue: the treatment the skin twice in a water bath to mention glue, temperature 60-65 ° C, the first time mention gum 2.5-3 hours, the second time for the submission of 5.5-7 hours; (6) to oil: 50 to 60 ° C water bath pot stand for 4-12 hours, removing the upper hierarchical standing grease, gum obtained; (7) locust bean gum and carrageenan pretreatment: the locust bean gum and carrageenan mixed in proportion, again added potassium chloride, pour the remaining distilled water, until completely dissolved, then heated to boiling, and heated at a boil state ~ 4 minutes; (8) locust bean gum and carrageenan treatment: the locust bean gum, Kara gums gum and potassium chloride was added into and mixed, dissolved by heating, dissolution temperature 70 ~ 90 ° C; (9) mixed: The liver extract powder is added in step (7) was, I minute boil heating ; transfer a small fire, reduce the temperature to 40-60 ° C, was added walnut powder, Chinese wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt and maltol, heating I min; (10) forming: the mixture poured into a mold, after cooling in a refrigerator storage.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch
一种鸡肝粉冻糕及其制备方法 One kind of chicken liver parfait powder and its preparation method

技术领域 TECHNICAL FIELD

[0001] 本发明涉及一种鸡肝粉冻糕及其制备方法,属于食品加工领域。 [0001] The present invention relates to a meal of chicken liver parfait and a preparation method, belonging to the field of food processing.

背景技术 Background technique

[0002] 鸡肝粉中铁质丰富,是补血食品中最常用的食物;鸡肝中维生素A的含量远远超过奶、蛋、肉、鱼等食品,具有维持正常生长和生殖机能的作用,能保护眼睛,防止眼睛干涩、疲劳;鸡肝粉中还具有一般肉类食品不含的维生素C和微量元素砸,能增强人体的免疫反应,抗氧化,防衰老,并能抑制肿瘤细胞的产生。 [0002] The liver powder iron rich food is the most commonly used blood food; liver vitamin A content far exceeds the milk, eggs, meat, fish and other foods, with the maintenance of normal growth and reproductive function effects, can eye protection, to prevent dry eyes, fatigue; chicken liver powder also has a general meat contain vitamin C and trace elements smashing, can enhance the body's immune response, anti-oxidation, anti-aging, and can inhibit tumor cells. 但目前鸡肝粉类食品尚未得到有效开发。 But the chicken liver powder food has not been effective development.

[0003] 鱼皮中含有丰富的胶原蛋白及粘多糖,被称为“骨中之骨,肤中之肤”,是女士养颜护肤美容保健佳品,医学研宄发现,“鱼皮”中的白细胞素一亮氨酸有抗癌作用,具有良好的保健作用。 [0003] The skin is rich in collagen and glycosaminoglycans, known as "bone of bone, skin in the skin," Ms. beauty skin care beauty care to share traitor medical research found that "skin" of the white blood cells Su Leu have anticancer effects, with good health care.

[0004] 益寿糖又称异麦芽酮糖醇,低热量,化学性质稳定,难分解,不会引起血糖和胰岛素明显上升,适合糖尿病、高血脂等病人食用;造成姓牙的S.matans也不能分解利用,食用后不会产生不溶性葡聚糖和大量乳酸,麦芽酮糖醇是不会导致龋齿的,适合儿童食用。 [0004] isomalt, also known as isomalt sugar alcohol, low-calorie, chemically stable, difficult to break down, will not cause a marked increase in blood sugar and insulin, for diabetes, high cholesterol and other patients eat; S.matans also cause tooth surname indecomposable use, does not produce a lot of lactic acid insoluble glucan and after eating, isomaltulose alcohol will not cause dental caries, suitable for children to eat.

发明内容 SUMMARY OF THE INVENTION

[0005] 本发明的目的在于提供一种鸡肝粉冻糕,所述的鸡肝粉冻糕的原料组分及各组分的重量份数为水100份、鸡肝粉提取物5-10份、鱼皮明胶4-8份、活性炭2-4份、刺槐豆胶0.4-1.0份、卡拉胶0.4-1.0份、核桃粉2-4份、脱脂奶粉3_5份、枸杞粉3_5份、绿豆粉3_5份、芝麻粉3-5份、益寿糖3-6份、氯化钾0.04-0.10份、麦芽酚0.01-0.02份。 [0005] The object of the present invention is to provide a powder of chicken liver parfait, the chicken liver parfait powder feed components and each component is 100 parts by weight of water, chicken powder extract 5-10 parts, skin gelatin 4-8 parts 2-4 parts of activated carbon, 0.4-1.0 parts of locust bean gum, carrageenan 0.4-1.0 parts, walnut powder 2-4 parts, parts of skimmed milk powder 3_5, 3_5 parts of wolfberry powder, mung bean flour 3_5 parts, sesame powder 3-5 parts, isomalt 3-6 parts, parts potassium chloride 0.04-0.10, 0.01-0.02 parts maltol.

[0006] 本发明的另一目的在于提供所述鸡肝粉冻糕的制备方法,具体包括以下步骤: [0006] Another object of the present invention to provide a method for preparing a meal of chicken liver parfait, specifically including the following steps:

(1)鸡肝粉预处理:鸡肝粉绞碎、过滤,去除少量不溶物,得到的鸡肝粉粒径在30-50目之间; (1) chicken liver powder pretreatment: minced chicken liver powder, filtered to remove a small amount of insoluble material, chicken powder particle size was between 30-50 mesh;

(2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30-1:60的比例混合,然后在温度为75-100°C的条件下煮40-60min得到鸡肝汤,将鸡肝汤在75-100°C下干燥至恒重,制得鸡肝粉提取物; (2) Preparation of chicken liver extract powder: powder and water by the liver mass ratio of 1: 60 were mixed and then cooked 40-60min at a temperature of 75-100 ° C to give chicken liver conditions: 30-1 soup, the chicken liver soup at 75-100 ° C dried to constant weight to prepare chicken liver powder extract;

(3)鱼皮预处理:去掉鱼皮多余的油脂,将鱼皮绞碎后加入等量的质量百分比浓度为3.0-5.0 %的食品添加剂盐酸溶液,浸至鱼皮颜色均匀,弹性良好; (3) skin pretreatment: remove excess skin oils, the skin after minced mass% concentration was added an equal amount of 3.0-5.0% hydrochloric acid solution, food additives, soaked to the skin color uniformity and good elasticity;

(4)中和并水洗:往鱼皮酸液中加0.25-0.35mol/L的食品添加剂氢氧化钠溶液中和至pH值为4.8-5.0,加活性炭抽滤,用水冲洗,至鱼皮表面的pH值为5.5-6.5 ; (4), and washed with water: in addition to the skin acid to a pH 0.25-0.35mol / food additives in 4.8-5.0 L sodium hydroxide solution, activated carbon filtration, washed with water, to the skin surface pH of 5.5-6.5;

(5)提胶:将处理后的鱼皮进行两次水浴提胶,温度为60-65°C,第一次提胶时间为2.5-3小时,第二次提交时间为5.5-7小时; (5) mention gum: the skin treated twice a water bath to mention gum temperature of 60-65 ° C, for the first time mention gum 2.5-3 hours, the second time for the submission of 5.5-7 hours;

(6)去油脂:60°C的水浴锅中静置4-12小时,静置分层去除上层油脂,得到纯胶; (6) to oil: 60 ° C water bath pot stand for 4-12 hours, standing layered top grease removal, give pure gum;

(7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入剩余的蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热2〜4分钟。 (7) locust bean gum and carrageenan pretreatment: the locust bean gum and carrageenan was mixed, then add potassium chloride, pour the remaining distilled water, until completely dissolved, then heated to boiling in micro-boiling state heating 2 ~ 4 min.

[0007] (8)刺槐豆胶和卡拉胶的处理:将刺槐豆胶,卡拉胶和氯化钾加入纯胶之中并混匀,加热溶解,溶解温度70~90 0C ; [0007] (8), locust bean gum and carrageenan treatment: the locust bean gum, carrageenan and potassium chloride was added and mixed into the gums, heating and the dissolution temperature of 70 ~ 90 0C;

(9)混合:将鸡肝粉提取物加入步骤(7)的溶液中,微沸加热I分钟;将火调小,温度降低到40-60°C,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酚,加热I分钟; (9) were mixed: the chicken liver powder extract is added in step (7) was, micro-boiling heat I min; will transfer a small fire, reduce the temperature to 40-60 ° C, was added walnut powder, Chinese wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt and maltol, heating I min;

(10)成型:将混合液倒入模具之中,冷却后置于冰箱中储藏。 (10) Molding: The mixture was poured into a mold, after cooling in a refrigerator storage.

[0008] 本发明的有益效果为: [0008] The beneficial effects of the present invention are as follows:

(I)本发明合理开发利用了鸡肝粉,开发了一种鸡肝粉冻糕产品,充分利用了鸡肝的美味价值,富含丰富的蛋白质,钙,铁,维生素。 (I) of the present invention rational development and utilization of chicken liver powder, developed a chicken liver parfait powder product, leverages the value of chicken liver delicious, rich rich in protein, calcium, iron, vitamins.

[0009] (2)鱼皮含有大量的人体必需氨基酸,既美味又健康,同时增加粘度,使冻糕的风味独特,口感优良。 [0009] (2) The skin contains large amounts of essential amino acids unique, both delicious and healthy, while increasing the viscosity, so parfait flavor, good texture.

[0010] (3)鱼皮的预处理用盐酸浸泡,盐酸打开胶原分子内和分子间的离子交联和氢键交联,遇水膨胀,有利于提高明胶的转换率。 [0010] (3) skin pretreatment with hydrochloric acid soak, hydrochloric acid and hydrogen open ionomer cross-linking within the collagen molecule and between molecules, water swelling, help to improve the conversion rate of gelatin.

[0011] (4)鱼皮用活性炭去除腥味,操作方便,高效去除腥味,价格低廉,健康无毒副作用。 [0011] (4) skin treated with activated carbon to remove the smell, easy to operate, remove the smell efficient, inexpensive, healthy, non-toxic side effects.

[0012] (5)加入的刺槐豆胶和卡拉胶具有良好的亲水性,具凝胶保水作用,对蛋白质具有保护作用,可大大增加其粘度、凝胶能力及强度,弹性,保持水分、增进口感;增强分散体系的稳定性,赋予广品良好的口感,同时还能提尚广品的出品率;具有非致願齿的性质,有效防止儿童蛀牙的形成。 [0012] (5) was added to the locust bean gum and carrageenan has good hydrophilic gel with water retention effect on the protein has a protective effect, can greatly increase the viscosity and gel strength capability, flexibility, retain moisture, enhance the taste; enhance the stability of the dispersion, giving broad product good taste, while still widely mentioned product production rate; with the nature of the non-induced tooth willing to effectively prevent the formation of cavities in children.

[0013] (6)本发明研制得到的产品具有健康美味,营养丰富、含有丰富的蛋白质、钙、铁和维生素,易吸收,食用口感冰爽丝滑,是甜点零食的理想选择,具有广阔的市场前景。 [0013] (6) the development of the present invention, the resulting product has a healthy and delicious, nutritious, rich in protein, calcium, iron and vitamins, easy to absorb, edible Icy silky texture is ideal for dessert snacks, with broad Market outlook.

[0014] (7)本发明的原料易得,生产工艺简单,成本低廉,适于工业化生产。 Raw material [0014] (7) of the present invention is easy to get, the production process is simple, low cost, suitable for industrial production.

具体实施方式 DETAILED DESCRIPTION

[0015] 下面结合具体实施方式对本发明作进一步详细说明,但本发明的保护范围并不限于所述内容。 [0015] In the following with reference to specific embodiments of the present invention will be described in further detail, but the scope of the present invention is not limited to the content.

[0016] 实施例1 [0016] Example 1

本实施例所述鸡肝粉冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:5 g、鱼皮明胶:4 g、活性炭:2 g、刺槐豆胶:0.4 g、卡拉胶:0.4 g、核桃粉'2 g、脱脂奶粉:2 g、枸紀粉:3 g、绿豆粉:3 g、芝麻粉:3 g、益寿糖:3 g、氯化钾:0.04 g、麦芽酸:0.01 g。 Examples of the chicken liver parfait powder used in the present embodiment raw materials and formulations as follows: Water: 100 g, chicken liver powder extract: 5 g, skin gelatin: 4 g, activated charcoal: 2 g, locust bean gum: 0.4 g, Kara glue: 0.4 g, walnut powder '2 g, skimmed milk powder: 2 g, citrate Ji powder: 3 g, mung bean flour: 3 g, sesame powder: 3 g, isomalt: 3 g, potassium chloride: 0.04 g, Malt acid: 0.01 g.

[0017] 本实施例所述鸡肝粉冻糕制备方法如下: [0017] This embodiment of the chicken liver parfait powder prepared as follows:

(I)鸡肝粉预处理:鸡肝粉绞碎、过滤,以去除少量不溶物,得到鸡肝粉粉在30-50目之间。 (I) chicken liver powder pretreatment: minced chicken liver powder, filtered to remove small amounts of insoluble matters, whereby another on chicken livers between 30-50 mesh.

[0018] (2)鸡肝粉提取物制备:将鸡肝粉与水按质量比为1:30的比例混合,然后在温度为75°C的条件下煮40min得到鸡肝汤,将鸡肝汤在75°C下干燥至恒重,制得鸡肝粉提取物; [0018] (2) chicken liver powder extract Preparation: The chicken liver powder and water mass mixing ratio of 1:30, then cooked at a temperature of 75 ° C conditions 40min to get liver soup, chicken livers Soup at 75 ° C dried to constant weight to prepare chicken liver powder extract;

(3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为3.0 %的盐酸,浸泡温度为15°C每隔6小时更换I次相同浓度的盐酸溶液,更换3次以后每隔一昼夜更换I次,浸酸时间为3天,浸酸后的鱼皮颜色均匀,弹性良好。 (3) Pretreatment of the skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, and the skin equivalent amount added at a concentration of 3.0% hydrochloric acid, soaking temperature 15 ° C every six hours to replace the same concentration of hydrochloric acid solution times I changed three times every day and night after the replacement of I times, pickling time is three days, even after pickling skin color, good elasticity.

[0019] (4)中和并水洗:浸酸处理后,往鱼皮酸液中加入0.25mol/L氢氧化钠溶液中和至pH为4.8,加活性炭抽滤,用水冲洗,然后用清水冲洗鱼皮,至鱼皮表面pH为5.5。 [0019] (4), and washed with water: After the pickling process, the acid is added to skin 0.25mol / L sodium hydroxide solution to pH 4.8, plus activated carbon filtration, washed with water, then rinse Skin to skin surface pH of 5.5.

[0020] (5)提胶:首先加入与鱼皮等体积的蒸馏水,在水浴锅中提胶;第一次提胶的温度为60 °C,时间为2.5小时;分离出胶液,在滤渣中,加入等体积蒸馏水,进行第2次提胶,第2次提胶的温度为65°C,时间为5.5小时。 [0020] (5) mention gum: First to join with skin an equal volume of distilled water, in water bath to mention gum; first mention gum temperature of 60 ° C, time was 2.5 hours; separating glue in residues added an equal volume of distilled water, the 2nd mention glue, glue the second mention of temperature 65 ° C, time was 5.5 hours.

[0021] (6)除去油脂:将各次的胶液混合均匀,于50°C的水浴锅中,静置4小时,静置分层后用分液漏斗除去上层油脂,得到纯胶。 [0021] (6) to remove grease: Each time the glue mixed, at 50 ° C in the water bath and let stand 4 hours, after standing layered with a separating funnel to remove the upper layer of oil, to give pure gum.

[0022] (7)刺槐豆胶和卡拉胶的预处理:将刺槐豆胶和卡拉胶按比例混合,再加入氯化钾,倒入20ml蒸馏水浸泡,待完全溶解后,加热至沸,在微沸状态下加热4分钟。 [0022] (7), locust bean gum and carrageenan pretreatment: the locust bean gum and carrageenan was mixed, then add potassium chloride, poured into 20ml distilled water, until completely dissolved, then heated to boiling in micro boiling state under heating for 4 minutes.

[0023] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热煮沸溶解,溶解的温度70°C。 [0023] (8), locust bean gum and carrageenan treatment: pre-locust bean gum and carrageenan were added to the step (6) of pure gum solution heated to boiling and the dissolution temperature of 70 ° C.

[0024] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;再将火调小,温度降低至40°C后,加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,混勾加热I分钟。 [0024] (9) were mixed: the chicken liver powder extract is added just cooked gelatin and locust bean gum and carrageenan solution, micro-boiling heat I min; then fire a small adjustment, after lowering the temperature to 40 ° C, Join walnut powder, Chinese wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt and malt acid, mixed hook heating I min.

[0025] (10)成型:待溶液混匀后倒入事先准备好的模具中,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0025] (10) forming: After mixing the solution was poured into a prepared mold, cooled at room temperature to 25~30 ° C, the mold with plastic wrap and sealed, placed in a refrigerator O~4 ° C in storage.

[0026] (11)包装:产品用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0026] (11) Packaging: vacuum packaging, at room temperature shelf life of three days, O~4 ° C storage shelf life of 12 days.

[0027] 实施例2 [0027] Example 2

一种鸡肝粉明胶美味冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:10 g、鱼皮明胶:8 g、活性炭:4 g、刺槐豆胶:1 g、卡拉胶:1 g、核桃粉:4 g、脱脂奶粉:5 g、枸紀粉:5 One kind of delicious chicken liver parfait pink gelatin used in raw materials and formulations as follows: Water: 100 g, chicken liver powder extract: 10 g, skin gelatin: 8 g, activated charcoal: 4 g, locust bean gum: 1 g, carrageenan : 1 g, walnut powder: 4 g, skimmed milk powder: 5 g, citrate Ji powder: 5

g、绿豆粉:5 g、芝麻粉:5 g、益寿糖:6 g、氯化钾:0.10 g、麦芽酸:0.02 go g, mung bean flour: 5 g, sesame powder: 5 g, isomalt: 6 g, potassium chloride: 0.10 g, malt acid: 0.02 go

[0028] 制作步骤如下: [0028] The production steps are as follows:

(I)鸡肝粉预处理:粗鸡肝粉绞碎、过滤,除去少量不溶物和较大的鸡肝粉颗粒,得到鸡肝粉在30-50目之间。 (I) chicken liver powder pretreatment: Coarse minced chicken liver powder, filtered to remove a small amount of insolubles and larger chicken liver powder particles get between the chicken liver powder 30-50 mesh.

[0029] (2)鸡肝粉提取物制备:在鸡肝粉与水的比例为1:50的条件下,控制温度在85°C,时间为50min。 [0029] (2) Preparation of chicken liver powder extract: chicken liver powder and water in the ratio of 1:50 as the condition under control the temperature 85 ° C, time of 50min. 将制备好的鸡肝汤在85°C下干燥至恒重,制得鸡肝粉提取物。 The prepared chicken liver soup and dried at 85 ° C to constant weight down, prepare chicken liver powder extract.

[0030] (3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为4 %的盐酸,浸泡温度为15°C〜20°C每8小时换I次盐酸溶液,更换3次后,每一昼夜换I次,浸酸的时间为6天,浸酸后的鱼皮颜色均匀,弹性良好。 [0030] (3) the pretreated skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, and the skin equivalent amount added at a concentration of 4% hydrochloric acid, soaking temperature of 15 ° C~20 ° C once every 8 hours for I hydrochloric acid solution, the replacement of three times, I change every day and night times, pickling time is 6 days, skin color uniform after pickling, and good elasticity.

[0031] (4)中和并水洗:浸酸处理后,去除浸泡鱼皮所用的废酸,加入0.3mol/L氢氧化钠溶液中和至pH为4.9,加活性炭抽滤,用水冲洗,而后用清水冲洗鱼皮,直至鱼皮表面pH为6.5。 [0031] (4), and washed with water: pickling treatment, removal of spent acid used in skin soak, add 0.3mol / L sodium hydroxide solution to pH 4.9, plus activated carbon filtration, washed with water, then Rinse skin with water until the skin surface pH was 6.5.

[0032] (5)提胶:加入与鱼皮等体积的蒸馏水,在水浴锅中进行提胶,第一次提胶温度为65°C,时间2.5小时;分离胶液,在滤渣中再加入等体积蒸馏水,进行2次提胶,第2次提胶温度为60°C,时间7.5小时。 [0032] (5) mention gum: and so on volume of distilled water was added and skin, were mentioned in the water bath gel, first mention gum temperature is 65 ° C, 2.5 hours; separating glue, then add the residue An equal volume of distilled water, 2 times to mention glue, 2nd mention gum temperature is 60 ° C, time of 7.5 hours.

[0033] (6)去除油脂:将各道胶液混合,于60°C的水浴锅中静置12小时,静置分层后用分液漏斗除去上层油脂,最终得到纯净的明胶溶液。 [0033] (6) to remove grease: the glue mixing the road, at 60 ° C water bath pot stand for 12 hours, after standing layered with a separating funnel to remove the upper layer of grease, finally obtained pure gelatin solution.

[0034] (7)刺槐豆胶和卡拉胶的预处理:将总量2 g的刺槐豆胶和卡拉胶以一定的比例混合,比例为刺槐豆胶:卡拉胶=1:1,再加入0.10 g氯化钾,倒入30ml蒸馏水浸泡,待完全溶解后,加热至微沸,在微沸状态下,再加热3分钟。 [0034] (7), locust bean gum and carrageenan pretreatment: the total amount of 2 g of locust bean gum and carrageenan mixed with a certain proportion, a ratio of locust bean gum: carrageenan = 1: 1, then add 0.10 g of potassium chloride, pour 30ml distilled water, until completely dissolved, then heated to a boil, boil in the state, and then heated for 3 minutes.

[0035] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热煮沸溶解,溶解温度80°C。 [0035] (8), locust bean gum and carrageenan treatment: pre-locust bean gum and carrageenan were added to the step (6) of pure gum solution heated to boiling and the dissolution temperature of 80 ° C.

[0036] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;将火调小,温度降低到50°C后后加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,加热I分钟。 After adding a small fire adjusting the temperature down to 50 ° C after; the chicken liver powder extract is added just cooked gelatin and locust bean gum and carrageenan solution, micro-boiling heat I min: [0036] (9) mixed walnut powder, Chinese wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt and malt acid, heating I min.

[0037] (10)成型:待溶液混合后倒入事先准备好的模具,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0037] (10) forming: After the mixed solution was poured into a prepared mold and cooled at room temperature to 25~30 ° C, the mold with plastic wrap and sealed, placed in a refrigerator O~4 ° C storage .

[0038] (11)包装:成品采用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0038] (11) Packaging: Finished vacuum packaging, at room temperature shelf life of three days, O~4 ° C storage shelf life of 12 days.

[0039] 实施例3 [0039] Example 3

一种鸡肝粉明胶美味冻糕所用原料及配方如下:水:100 g、鸡肝粉提取物:50 g、鱼皮明胶:6 g、活性炭:3 g、刺槐豆胶:0.6 g、卡拉胶:0.6 g、核桃粉:3 g、脱脂奶粉:3 g、枸f己粉:4 g、绿豆粉:4 g、芝麻粉:4 g、益寿糖:5 g、氯化钾:0.08 g、麦芽酸:0.015 g。 One kind of delicious chicken liver parfait pink gelatin used in raw materials and formulations as follows: Water: 100 g, chicken liver powder extract: 50 g, skin gelatin: 6 g, the activated carbon: 3 g, locust bean gum: 0.6 g, carrageenan : 0.6 g, walnut powder: 3 g, skim milk: 3 g, f hexyl citrate powder: 4 g, mung bean flour: 4 g, sesame powder: 4 g, isomalt: 5 g, potassium chloride: 0.08 g, Malt acid: 0.015 g.

[0040] 制作步骤如下: [0040] Production steps are as follows:

(I)鸡肝粉预处理:粗鸡肝粉绞碎、过滤,除去少量不溶物和较大的鸡肝粉颗粒,得到鸡肝粉在50目之间。 (I) chicken liver powder pretreatment: Coarse minced chicken liver powder, filtered to remove a small amount of insoluble material and larger particles chicken liver powder, liver powder obtained between 50 mesh.

[0041] (2)鸡肝粉提取物制备:在鸡肝粉与水的比例为1:60的条件下,控制温度在100°C,时间为60min。 [0041] (2) Preparation of chicken liver powder extract: chicken liver powder and water in the ratio of 1:60 as the condition under control the temperature at 100 ° C, time of 60min. 将制备好的鸡肝汤在100°C下干燥至恒重,制得鸡肝粉提取物。 The prepared chicken liver soup and dried at 100 ° C to constant weight down, prepare chicken liver powder extract.

[0042] (3)鱼皮的预处理:鱼皮解冻后,将多余的油脂去掉,再将鱼皮切成I平方厘米的小块,加入与鱼皮等量的浓度为5 %的盐酸,浸泡温度为15°C每8小时换I次盐酸溶液,更换3次后,每一昼夜换I次,浸酸的时间为6天,浸酸后的鱼皮颜色均匀,弹性良好。 [0042] (3) the pretreated skin: skin after thawing, to remove excess fat, skin and then cut into I cm pieces, and the skin equivalent amount added at a concentration of 5% hydrochloric acid, soaking temperature of 15 ° C once every 8 hours for I hydrochloric acid solution, the replacement of three times, I change every day and night times, pickling time is 6 days, skin color uniform after pickling, and good elasticity.

[0043] (4)中和并水洗:浸酸处理后,去除浸泡鱼皮所用的废酸,加入0.35mol/L氢氧化钠溶液中和至pH为5.0,加活性炭抽滤,用水冲洗,而后用清水冲洗鱼皮,直至鱼皮表面pH为6.0。 [0043] (4), and washed with water: pickling treatment, removal of spent acid used in skin soak, add 0.35mol / L sodium hydroxide solution to pH 5.0, plus activated carbon filtration, washed with water, then Rinse skin with water until the skin surface pH was 6.0.

[0044] (5)提胶:加入与鱼皮等体积的蒸馏水,在水浴锅中进行提胶。 [0044] (5) mention gum: and so on volume of distilled water was added and skin, were mentioned in the water bath gel. 第一次提胶温度为62°C,时间3小时;分离胶液,在滤渣中再加入等体积蒸馏水,进行2次提胶,第2次提胶温度为63°C,时间6小时。 The first mention gum temperature is 62 ° C, 3 hours; separating glue, the residue then add an equal volume of distilled water, 2 times to mention glue, 2nd mention gum temperature is 63 ° C, for 6 hours.

[0045] (6)去除油脂:将各道胶液混合,于60°C的水浴锅中静置10小时,静置分层后用分液漏斗除去上层油脂,最终得到纯净的明胶溶液。 [0045] (6) to remove grease: the glue mixing the road, at 60 ° C in the water bath for 10 hours, standing layered with a separating funnel to remove the upper layer of grease, finally obtained pure gelatin solution.

[0046] (7)刺槐豆胶和卡拉胶的预处理:将总量2 g的刺槐豆胶和卡拉胶以一定的比例混合,比例为刺槐豆胶:卡拉胶=1:1,再加入0.10 g氯化钾,倒入30ml蒸馏水浸泡,待完全溶解后,加热至微沸,在微沸状态下,再加热2分钟。 [0046] (7), locust bean gum and carrageenan pretreatment: the total amount of 2 g of locust bean gum and carrageenan mixed with a certain proportion, a ratio of locust bean gum: carrageenan = 1: 1, then add 0.10 g of potassium chloride, pour 30ml distilled water, until completely dissolved, then heated to a boil, boil in the state, followed by heating for 2 minutes.

[0047] (8)刺槐豆胶和卡拉胶的处理:将预处理的刺槐豆胶和卡拉胶加入到步骤(6)的纯胶溶液中加热至90°C后溶解。 [0047] (8), locust bean gum and carrageenan treatment: pre-locust bean gum and carrageenan were added to the step (6) of pure gum solution was heated to dissolve after 90 ° C.

[0048] (9)混合:将鸡肝粉提取物加入刚煮好的明胶和刺槐豆胶和卡拉胶溶液中,微沸加热I分钟;将火调小,温度降低到60°C后加入核桃粉、枸杞粉、绿豆粉、芝麻粉、脱脂奶粉、益寿糖和麦芽酸,加热I分钟。 Join walnuts will transfer a small fire, temperature was lowered to 60 ° C after; the chicken liver powder extract is added just cooked gelatin and locust bean gum and carrageenan solution, micro-boiling heat I min: [0048] (9) mixed powder, wolfberry powder, mung bean flour, sesame powder, skimmed milk powder, isomalt and malt acid, heating I min.

[0049] (10)成型:待溶液混合后倒入事先准备好的模具,于室温下冷却到25〜30°C,将模具用保鲜膜封好,放入O〜4°C的冰箱中储藏。 [0049] (10) forming: After the mixed solution was poured into a prepared mold and cooled at room temperature to 25~30 ° C, the mold with plastic wrap and sealed, placed in a refrigerator O~4 ° C storage .

[0050] (11)包装:成品采用真空包装,在常温下保质期为3天,O〜4°C储藏下保质期为12天。 [0050] (11) Packaging: Finished vacuum packaging, at room temperature shelf life of three days, O~4 ° C storage shelf life of 12 days.

[0051] 以上所述为本发明的较佳实施案例,凡依本发明申请专利范围所做的均等变化与修饰,皆属本发明的涵盖范围。 [0051] preferred embodiment of the present invention, the case described above, where the patented invention under this scope changes and modifications made equal, all belong to the scope of the present invention.

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Klassifizierungen
Internationale KlassifikationA23L1/30, A23L1/0562, A23L1/315
Juristische Ereignisse
DatumCodeEreignisBeschreibung
15. Juli 2015C06Publication
12. Aug. 2015EXSBDecision made by sipo to initiate substantive examination