CN110101034A - The method that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic - Google Patents
The method that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic Download PDFInfo
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- CN110101034A CN110101034A CN201910465403.6A CN201910465403A CN110101034A CN 110101034 A CN110101034 A CN 110101034A CN 201910465403 A CN201910465403 A CN 201910465403A CN 110101034 A CN110101034 A CN 110101034A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 99
- 239000000428 dust Substances 0.000 title claims abstract description 85
- 239000011575 calcium Substances 0.000 title claims abstract description 43
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 43
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 15
- 239000005457 ice water Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 9
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- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 19
- 230000001376 precipitating effect Effects 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 11
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- 230000003993 interaction Effects 0.000 claims description 7
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- 210000004369 blood Anatomy 0.000 claims description 6
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- 239000000047 product Substances 0.000 description 9
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- 229910001424 calcium ion Inorganic materials 0.000 description 8
- 210000000988 bone and bone Anatomy 0.000 description 7
- 239000006071 cream Substances 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 108060008539 Transglutaminase Proteins 0.000 description 3
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- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
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- 102000003601 transglutaminase Human genes 0.000 description 3
- 108010085238 Actins Proteins 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- 238000004132 cross linking Methods 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- -1 salt ion Chemical class 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 102000006496 Immunoglobulin Heavy Chains Human genes 0.000 description 1
- 108010019476 Immunoglobulin Heavy Chains Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 150000001669 calcium Chemical class 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
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- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001970 hydrokinetic effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
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- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses the methods that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic, belong to technical field of aquatic product processing.Selection Ba Lang fish is raw material, is contained according to mass fraction meter: the Ba Lang flesh of fish 60 ~ 100,4 ~ 10 parts of salt, 3 ~ 10 parts of fishbone dust, 5 ~ 10 parts of ice water, using traditional minced fillet preparation method, adopts meat, rinsing, dehydration beat and burst, and are prepared into high calcium minced fillet.Benefit of the invention is the nanometer fishbone dust being added, water-soluble calcium effectively improves the gel characteristic of minced fillet, improve viscoplasticity, the content of acceptable calcium in surimi product is increased simultaneously, basis is provided for the exploitation of health care minced fish product, while realizing aquatic product leftovers higher value application, simple process, operability, applicability are wide.
Description
Technical field
The invention belongs to technical field of aquatic product processing, are related to a kind of nanometer of high calcium fishbone dust and strengthen minced fish gel characteristic
Method.
Background technique
In surimi product, the biochemical property of the fribrillin of the flesh of fish determines that minced fish gel characteristic, myogen are fine
Fibrillarin is mainly made of myosin, actin and actomyosin, and myofibrillar protein gel reaches most when heating
Bigization, to make gel that there is high viscoelasticity.In traditional surimi product processing, salt ion such as phosphorus, calcium, sodium ion etc. is added, or
Soybean protein, starch isogel agent etc. improve the viscoelasticity of surimi product.The calcium ion discharged in fish-bone has positive charge, can
Calcium bridge is formed to fetter the negative electrical charge on actin, influences the gel characteristic of fribrillin.Calcium ion can activate simultaneously
Endogenous transglutaminase (TGase) in fribrillin, Thermogelling can be catalyzed flesh to TGase under cryogenic
The cross-linking reaction of crosslinking and the non-disulfide bond covalent dimer of actomyosin between immunoglobulin heavy chain, it is covalent to form non-two sulphur
Key, improves the three-dimensional net structure of albumen, to significantly improve the gel strength of surimi product.Contain in the fish-bone of fish itself
The largely solubility calcium beneficial to human body, therefore the utilization rate of calcium constituent in fish-bone is improved, while improving the quality of surimi product
Characteristic is the development trend for improving aquatic products higher value application.
Fishbone dust refers to the leftover bits and pieces such as remaining fish-bone, fish-skin, internal organ after aquatic fish processing, by drying, crushing etc.
Manufactured leftover bits and pieces powder after process processing, mainly based on fish-bone.Fish-bone is mainly by the axis bone of fish body, appendage bone and fishbone group
At, the 30 ~ 40% of Zhan Xianyu total weight, containing the metal ions such as a large amount of protein, moisture, fat and Ca, Fe, Zn abundant,
It is a kind of nutritive value processing byproduct abundant.China pair is still within starting with the processing technology of fishbone dust and application at present
In the stage, a part of fishbone dust is used as animal feed and sells at a low price, most of then be simply discarded, and both wastes vast resources,
It polluted environment again.
After fish-bone is broken into fishbone dust, nutritional ingredient is easier to be absorbed by organisms utilization.Current domestic and international existing research
It is middle to use acid, alkali process hydrolysis fishbone dust, but this method needs the reaction time longer, destroys to nutritional ingredient more serious；Yang Xianqing
Equal researchers use enzymatic hydrolysis fishbone dust to improve solubility calcium content, including pepsin, lipase, nuclease etc.；This
Outside, for microbial fermentation enzymatic hydrolysis also by Preliminary Applications in the enzymatic hydrolysis preparation of fishbone dust, main common bacteria is lactic acid bacteria.Mechanical lapping
It is the widely used technology of current factory, including ultramicro grinding (refers to using mechanical or hydrokinetic method, carries out to material
The operation such as mill, impact, shearing, to overcome solid interior cohesiveness that it is made to be broken into molecule), dry ball milling, high energy
The technologies such as wet ball grinding, high temperature and pressure crushing, high speed crushing, air-flow crushing and anoxybiotic calcining.Its partial size after fish-bone grinding degradation
It is the key factor for determining its characteristic, reduces dissolubility, retentiveness and bioavailability that partial size is remarkably improved fishbone dust.Mesh
Nanoscale fishbone dust is prepared using ball-milling method in preceding existing research, but handled using dynamic high-pressure microfluidizer there is not yet
Specific report.
Calcium is the mineral matter element that content is most in human body, and metabolic balance is vital to maintaining human health to play
Effect.Mainly there are the two major classes calcium-supplementing preparations such as inorganic and organic calcium salt, biological bone calcium class at present, wherein inorganic, organic salt calcium
Class includes calcium carbonate, calcium gluconate, calcium lactate etc., and this kind of calcium preparation has the disadvantages of water-soluble not high, absorptivity is lower, the
In two class calcium supplementing products, having natural biological bone calcium includes fish-bone calcium, Yak Bone calcium and chelating calcium preparation etc., studies have shown that biological
In bone calcium, miniaturization fishbone dust calcium absorptivity with higher and calcium Retention have the calcium carbonate for being significantly higher than corresponding dosage.
Therefore the content for improving solubility calcium in fishbone dust has important scientific meaning to the nutrition and application value that improve fishbone dust.Horse
Hai Xia et al. is research shows that carry out the content that fermentation is remarkably improved free calcium ions to Tilapia mossambica fishbone dust using lactic acid bacteria.Poplar
Refined dawn et al. uses acidity extraction solubility calcium, and the recovery rate of solubility calcium is up to 28.45% under optimal conditions.Domestic and international researcher
Fermentation is carried out to livestock and poultry bone using microorganism and prepares nutrient solution, so that reference state calcium therein is converted into free calcium, improves people
Body, in the deposition of human body, but improves using microorganism compounding fermentation fish-bone the rarely seen report of research of free calcium to the absorption of calcium and calcium
Road.Meanwhile in fishbone dust, the content of water-soluble calcium is influenced by fishbone dust particle size.
Dynamic high-pressure microjet homogeneous technology integrates the multi unit operations such as conveying, mixing, wet pulverizing, homogeneous
Physical modification technology.Its principle is to utilize high speed shear, high-frequency vibration, convection current shock, instantaneous pressure decline, cavitation, short
When ultra high pressure treatment and the combination that continuously runs so that material reached preferable particle refinement, be evenly distributed, realize nanometer
The preparation of grain.Compared with traditional high-pressure homogeneous method, microjet homogeneous can make the structural and functional significant change of particle,
It is effectively improved the Interfacial Adsorption characteristic and stability of lotion.This method is in the preparation of fishbone dust there is not yet specific report.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to which providing a kind of nanometer of high calcium fishbone dust strengthens minced fish gel
The method of characteristic effectively increases the content of water-soluble calcium ion in fishbone dust, improves the viscous-elastic behaviour of minced fillet, not only improves
The nutritive value utilization rate of fishbone dust, while the quality of surimi product is strengthened significant.
For achieving the above object, technical program of the present invention lies in:
The method that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic, using Ba Lang fish as raw material, by raw material fish according to tradition
Method removes fish head, internal organ, fish scale, cleans fish body blood and mucus, is separated using flesh separator fish-bone with the flesh of fish, and the flesh of fish enters
Washing trough rinses 2 ~ 3 times repeatedly, 60-100 parts of the flesh of fish after taking rinsing, and 1 ~ 3 part of salt stirring dehydration is added, and the dewatered flesh of fish adds
Enter 3 ~ 7 parts of salt, 3 ~ 10 parts of fishbone dust, 5 ~ 10 parts of ice water beat 15 ~ 20 min formation Ba Lang fish minced fillet of bursting.
The fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone is sufficiently cleaned, is uniformly mixed according to fish-bone with 40wt% sodium carbonate liquor solid-liquid ratio 1:2 ~ 5, impregnated
30 ~ 50min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 30 ~ 50 DEG C, is given birth to according to zymophyte is compounded with fishbone dust dry ratio 3:250 addition
Object fermentation enzymatic hydrolysis；
(4) after digesting, twice homogenization processing is carried out using dynamic high-pressure microfluidizer, it is uniform to obtain nanoscale, system
Fish-bone powder liquid；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
Step (3) the compounding zymophyte be Lactobacillus casei and lactobacillus plantarum freeze-dried powder according to mass ratio 2:0.5 ~
1 carries out compounding addition.
Step (3) the compounding zymophyte fermentation enzymolysis time is 0.5 ~ 2 h, and fermentation system pH value is 7.0 ~ 7.5.
Step (4) is described to use the homogenization of dynamic high-pressure microjet for 90 MPa, and 40 DEG C of dynamic high-pressure is micro- to be penetrated
A 5 ~ 10min of homogeneous in stream machine, forms stable emulsion.
Step (4) is described, and to use the processing of dynamic high-pressure microjet second homogenate for dynamic high-pressure microfluidizer to load onto aperture big
The small interaction pipette tips for being 75 μm, 90MPa, 10 ~ 15min of homogeneous under the conditions of 40 DEG C are prepared into uniform component distribution, partial size
For the fishbone dust particle of Nano grade.
Beneficial benefit of the invention is:
1, in fish-bone powder, preparation method thereof of the invention, using Lactobacillus casei (Lactobacillus casei) and plant cream barBacterium(Lactobacillus plantarum) fermentation hydrolysis fish-bone mud, in biological fermentation process, lactic acid bacteria producing enzyme are compounded in proportion
Hydrolysis, so that the combination calcium in fish-bone is efficiently converted into free calcium, to significantly improve the content of water-soluble calcium, simultaneously
It is handled using dynamic high-pressure microjet, it is high-pressure homogeneous compared to traditional, on the basis of making liquid system uniform particle diameter, stablizing,
Also make to handle partial size up to Nano grade, not only further improves the content of free calcium, while more effectively making fish-bone powder particles
Hydrophobic grouping and polar group exposure, the exposures of these groups is so that the combination of itself and hydrone enhances, to improve fish
The dissolubility and retention ability of bone meal particle.
2, the present invention improves the solidifying of fribrillin in minced fillet by the nano particle fishbone dust of addition high calcium content
Glue is netted as a result, according to mass fraction meter, and when 7 parts of fishbone dust is added, the gel strength of minced fillet is compared that fishbone dust is not added
Minced fillet improve 3.7 times.
Detailed description of the invention
Fig. 1 Ba Lang fish minced fish gel intensity；Wherein 0: blank group, the Ba Lang fish minced fillet of no added fishbone dust；1: implementation case
Example 1；2: case study on implementation 2；3: case study on implementation 3；4: case study on implementation 4.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1
1. including according to mass fraction meter: 80 parts of the Ba Lang flesh of fish, 6 parts of salt, 7 parts of fishbone dust, 8 parts of ice water；
2. using Ba Lang fish as raw material, conventionally by raw material fish, removal fish head, internal organ, fish scale etc., cleaning fish body blood and
Mucus is separated using flesh separator fish-bone with the flesh of fish, and the flesh of fish enters washing trough and rinses repeatedly 2 ~ 3 times, takes 80 parts of the Ba Lang flesh of fish, is added 2
Part salt stirs dehydration, and the dewatered flesh of fish is added 4 parts of salt, and 7 parts of fishbone dust, 8 parts of ice water carry out beating routed 20 min formation bar
Unrestrained fish minced fillet；
3. wherein fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone leftover bits and pieces is sufficiently cleaned, is mixed according to fish-bone and 40wt% sodium carbonate liquor solid-liquid ratio 1:3, impregnated
40min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 35 DEG C, compounds zymophyte (cheese cream bar according to fishbone dust dry ratio 3:250 addition
Bacterium (Lactobacillus casei) and lactobacillus plantarum (Lactobacillus plantarum) freeze-dried powder according to quality
Than 2:1) biofermentation 1.5 h of enzymatic hydrolysis are carried out, fermentation system pH value is 7.0；
(4) after digesting, dynamic high-pressure microfluidizer is used to carry out a homogenization as 90 MPa, 40 DEG C of dynamic is high
A homogeneous 5min in microfluidizer is pressed, stable emulsion is formed, takes stable emulsion, dynamic high-pressure microfluidizer loads onto aperture
Size is 75 μm of interaction pipette tips, 90MPa, and 10 min of homogeneous again under the conditions of 40 DEG C is prepared into uniform component distribution,
The fish-bone powder liquid that partial size is nanometer, system is uniform；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
Embodiment 2
1. including according to mass fraction meter: 80 parts of the Ba Lang flesh of fish, 6 parts of salt, 7 parts of fishbone dust, 8 parts of ice water；
2. using Ba Lang fish as raw material, conventionally by raw material fish, removal fish head, internal organ, fish scale etc., cleaning fish body blood and
Mucus is separated using flesh separator fish-bone with the flesh of fish, and the flesh of fish enters washing trough and rinses repeatedly 2 ~ 3 times, takes 80 parts of the Ba Lang flesh of fish, is added 2
Part salt stirs dehydration, and the dewatered flesh of fish is added 4 parts of salt, and 7 parts of fishbone dust, 8 parts of ice water carry out beating routed 20 min formation bar
Unrestrained fish minced fillet；
3. wherein fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone leftover bits and pieces is sufficiently cleaned, is mixed according to fish-bone and 40wt% sodium carbonate liquor solid-liquid ratio 1:2, impregnated
40min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 35 DEG C, compounds zymophyte (cheese cream bar according to fishbone dust dry ratio 3:250 addition
Bacterium (Lactobacillus casei) and plant cream barBacterium(Lactobacillus plantarum) freeze-dried powder according to quality
Than 2:0.5) biofermentation 1 h of enzymatic hydrolysis is carried out, fermentation system pH value is 7.0；
(4) after digesting, dynamic high-pressure microfluidizer is used to carry out a homogenization as 90 MPa, 40 DEG C of dynamic is high
A homogeneous 10min in microfluidizer is pressed, stable emulsion is formed, takes stable emulsion, dynamic high-pressure microfluidizer loads onto hole
Diameter size is 75 μm of interaction pipette tips, 90MPa, and it is equal to be prepared into component distribution by 15 min of homogeneous again under the conditions of 40 DEG C
Fish-bone powder liquid even, that partial size is nanometer, system is uniform；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
Embodiment 3
1. including according to mass fraction meter: 60 parts of the Ba Lang flesh of fish, 4 parts of salt, 3 parts of fishbone dust, 5 parts of ice water；
2. using Ba Lang fish as raw material, conventionally by raw material fish, removal fish head, internal organ, fish scale etc., cleaning fish body blood and
Mucus is separated using flesh separator fish-bone with the flesh of fish, and the flesh of fish enters washing trough and rinses repeatedly 2 ~ 3 times, takes 60 parts of the Ba Lang flesh of fish, is added 1
Part salt stirs dehydration, and the dewatered flesh of fish is added 3 parts of salt, and 3 parts of fishbone dust, 5 parts of ice water carry out beating routed 15 min formation bar
Unrestrained fish minced fillet；
3. wherein fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone leftover bits and pieces is sufficiently cleaned, is mixed according to fish-bone and 40wt% sodium carbonate liquor solid-liquid ratio 1:3, impregnated
40min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 35 DEG C, compounds zymophyte (cheese cream bar according to fishbone dust dry ratio 3:250 addition
Bacterium (Lactobacillus casei) and lactobacillus plantarum (Lactobacillus plantarum) freeze-dried powder according to quality
Than 2:1) biofermentation 1.5 h of enzymatic hydrolysis are carried out, fermentation system pH value is 7.0；
(4) after digesting, dynamic high-pressure microfluidizer is used to carry out a homogenization as 90 MPa, 40 DEG C of dynamic is high
A homogeneous 5min in microfluidizer is pressed, stable emulsion is formed, takes stable emulsion, dynamic high-pressure microfluidizer loads onto aperture
Size is 75 μm of interaction pipette tips, 90MPa, and 10 min of homogeneous again under the conditions of 40 DEG C is prepared into uniform component distribution,
The fish-bone powder liquid that partial size is nanometer, system is uniform；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
Embodiment 4
1. including according to mass fraction meter: 100 parts of the Ba Lang flesh of fish, 10 parts of salt, 10 parts of fishbone dust, 10 parts of ice water；
2. using Ba Lang fish as raw material, conventionally by raw material fish, removal fish head, internal organ, fish scale etc., cleaning fish body blood and
Mucus is separated using flesh separator fish-bone with the flesh of fish, and the flesh of fish enters washing trough and rinses repeatedly 2 ~ 3 times, takes 100 parts of the Ba Lang flesh of fish, is added 3
Part salt stirring dehydration, the dewatered flesh of fish are added 7 parts of salt, and 10 parts of fishbone dust, 10 parts of ice water carry out routed 20 min in arena and formed
Ba Lang fish minced fillet；
3. wherein fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone leftover bits and pieces is sufficiently cleaned, is mixed according to fish-bone and 40wt% sodium carbonate liquor solid-liquid ratio 1:3, impregnated
40min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 35 DEG C, compounds zymophyte (cheese cream bar according to fishbone dust dry ratio 3:250 addition
Bacterium (Lactobacillus casei) and lactobacillus plantarum (Lactobacillus plantarum) freeze-dried powder according to quality
Than 2:1) biofermentation 1.5 h of enzymatic hydrolysis are carried out, fermentation system pH value is 7.0；
(4) after digesting, dynamic high-pressure microfluidizer is used to carry out a homogenization as 90 MPa, 40 DEG C of dynamic is high
A homogeneous 5min in microfluidizer is pressed, stable emulsion is formed, takes stable emulsion, dynamic high-pressure microfluidizer loads onto aperture
Size is 75 μm of interaction pipette tips, 90MPa, and 10 min of homogeneous again under the conditions of 40 DEG C is prepared into uniform component distribution,
The fish-bone powder liquid that partial size is nanometer, system is uniform；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
Detection method
1. the measurement of calcium ion content
The fishbone dust for taking 1 g embodiment 1-4 to be prepared is dissolved in 75 DEG C, in 5 mL warm water, and 50 mL volumetric flask of constant volume uses
Atomic absorption spectrophotometer measures the content of calcium, the results are shown in Table 1.
The content of calcium ion in 1 nanometer of fishbone dust of table
Note: A: blank group, no enzymatic hydrolysis and homogenization
B: compounding enzymolysis processing, no homogenization
C: without enzymolysis processing, direct homogenization
D: compound enzyme solution joint homogenization
The result shows that according to parameter Lactobacillus casei (Lactobacillus casei) and lactobacillus plantarum
(Lactobacillus plantarum) freeze-dried powder according to mass ratio 2:1, after 1.5 h of fermentation enzymatic hydrolysis, using 90 MPa, 40
DEG C 5 min of homogeneous of dynamic high-pressure microfluidizer, forms stable emulsion, takes stable emulsion, dynamic high-pressure microfluidizer
Loading onto pore size is 75 μm of interaction pipette tips, 90MPa, under the conditions of 40 DEG C again after 10 min of homogeneous, with 75 DEG C of temperature
Water dissolution, solubility calcium content highest improve nearly 4 times compared to blank group.
2. the measurement of gel strength
Using the Fracture Force and recess distance of the gel strength mode determination analysis corn gel of TX-XT Texture instrument, pop one's head in as P/
Gel is cut into the small square of 20 mm by the spheric probe of 0.5S, and pushing rate is 1 mm/s, and lower pressure is 5 g, is pushed high
Degree is the 50% of sample original height, and the calculation formula of gel strength is as follows:
Gel strength/(gmm)=Fracture Force/g × recess distance/mm.
Measurement result is as shown in Figure 1, the results showed that, fishbone dust additive amount, which has Ba Lang fish gel strength, to be significantly affected,
Wherein, addition parameter is bar youth's flesh of fish 80, and 6 parts of salt, 7 parts of fishbone dust, 8 parts of ice water, minced fish gel maximum intensity is not add
Add 3.7 times of group；Furthermore case study on implementation 2 is compared with case study on implementation 1, and added fishbone dust is when fermenting enzymolysis processing due to compounding
Bacterial strain ratio is different, causes calcium ion content different, calcium ion content is lower under wherein case study on implementation 2 matches, to affect
Minced fish gel intensity.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (6)
1. the method that a kind of nanometer of high calcium fishbone dust strengthens minced fish gel characteristic, which is characterized in that, will be former using Ba Lang fish as raw material
Expect fish conventionally, remove fish head, internal organ, fish scale, clean fish body blood and mucus, utilizes flesh separator fish-bone and the flesh of fish point
From the flesh of fish enters washing trough and rinses repeatedly 2 ~ 3 times, 60-100 parts of the flesh of fish after taking rinsing, and 1 ~ 3 part of salt stirring dehydration is added, takes off
The flesh of fish after water is added 3 ~ 7 parts of salt, and 3 ~ 10 parts of fishbone dust, 5 ~ 10 parts of ice water beat 15 ~ 20 min formation Ba Lang fish fish of bursting
It is rotten.
2. the method that a kind of nanometer of high calcium fishbone dust according to claim 1 strengthens minced fish gel characteristic, which is characterized in that
The fishbone dust making step is as follows:
(1) Ba Lang fish fish-bone is sufficiently cleaned, is uniformly mixed according to fish-bone with 40wt% sodium carbonate liquor solid-liquid ratio 1:2 ~ 5, impregnated
30 ~ 50min sloughs fishy smell and grease；
(2) the Ba Lang fish fish-bone of deodorant degreasing is cleaned again and is dried, preliminary dry pulverization process is carried out using ball milling instrument, crosses 200
Mesh is added 3 ~ 4 times of fishbone dust quality of water and is diluted, stirs evenly, obtain fish-bone mud；
(3) adjusting fish-bone mud temperature is 30 ~ 50 DEG C, is given birth to according to zymophyte is compounded with fishbone dust dry ratio 3:250 addition
Object fermentation enzymatic hydrolysis；
(4) after digesting, twice homogenization processing is carried out using dynamic high-pressure microfluidizer, it is uniform to obtain nanoscale, system
Fish-bone powder liquid；
(5) the fish-bone powder liquid is subjected to centrifugal treating using centrifuge, obtains nanoscale fishbone dust precipitating, and by precipitated powder
End is washed 2 ~ 3 times using clear water, and centrifugal treating, collects precipitating fishbone dust again；
(6) precipitating fishbone dust is placed in vacuum freeze dryer, is dried and obtains nanoscale fish-bone powder.
3. according to the method described in claim 2, it is characterized in that, step (3) the compounding zymophyte be Lactobacillus casei with
The freeze-dried powder of lactobacillus plantarum carries out compounding addition according to mass ratio 2:0.5 ~ 1.
4. according to the method described in claim 2, it is characterized in that, step (3) the compounding zymophyte fermentation enzymolysis time is
0.5 ~ 2 h, fermentation system pH value are 7.0 ~ 7.5.
5. according to the method described in claim 2, it is characterized in that, step (4) is described once equal using dynamic high-pressure microjet
Matter processing is 90 MPa, and a 5 ~ 10min of homogeneous in 40 DEG C of dynamic high-pressure microfluidizer forms stable emulsion.
6. according to the method described in claim 2, it is characterized in that, step (4) is described secondary using dynamic high-pressure microjet
Matter processing be interaction pipette tips that dynamic high-pressure microfluidizer loads onto that pore size is 75 μm, 90MPa, equal under the conditions of 40 DEG C
10 ~ 15min of matter, is prepared into uniform component distribution, and partial size is the fishbone dust particle of Nano grade.
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| CN114847451A (en) * | 2022-04-20 | 2022-08-05 | 浙江工商大学 | High-quality minced fillet and preparation method thereof |
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