CN110226719A - 一种提高蔬菜鱼皮脆外皮品质的加工方法 - Google Patents
一种提高蔬菜鱼皮脆外皮品质的加工方法 Download PDFInfo
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Abstract
本发明公开了一种提高蔬菜鱼皮脆外皮品质的加工方法,其是将鱼糜加入食盐进行斩拌后,加入胡萝卜汁和白糖拌匀,再加入鱼皮酶解液、可得然胶、黄原胶以及莲子淀粉的混合液拌匀,经压制成外皮后,再经高压蒸汽二次成型技术以及单体速冻技术(Individual Quick Freezing,IQF)制得所述蔬菜鱼皮脆外皮。本发明制备的蔬菜鱼皮脆外皮持水性能佳、弹性高、抗冻效果强、不易褪色,且产品具有高蛋白、高膳食纤维、低脂肪的营养特性,具有良好市场前景。
Description
技术领域
本发明属于海洋类食品加工技术领域,具体涉及一种提高蔬菜鱼皮脆外皮品质的加工方法。
背景技术
我国鱼类资源相当丰富,水产品总产量占世界的1/3以上,以各种海水鱼鱼糜或淡水鱼鱼糜为原料制备的深加工海洋食品发展迅速。鱼糜是肌原纤维蛋白浓缩物,其是以鱼肉为原料,添加食盐等配料,经过擂溃、斩拌等工序加工而成的具有弹性的凝胶状食品。2016年,中国鱼糜及其制品的年产值已经超过500亿,国内鱼糜产业主要分布在沿海地区,如浙江、福建等。其中,鱼皮脆是指以鱼糜为原料制作的一类外皮材料,能够用于包裹馅料并制备鱼皮脆制品。蔬菜鱼皮脆外皮通过复合胡萝卜、芹菜、番茄等各种蔬菜汁(粉)来丰富外皮的营养价值、口感以及色泽等,具有高蛋白、高膳食纤维和低脂肪的营养特性,且口味多样、风味独特,拥有广阔的市场前景。然而,市面上的蔬菜鱼皮脆制品在冻藏、运输和销售的过程中,易受到外部环境温度的影响,出现反复冻融的情况,导致产品的弹性和凝胶强度降低、形成冰晶变大,易出现冻裂等问题,影响鱼皮脆制品的品质,严重制约了鱼皮脆制品加工产业的发展。
发明内容
有鉴于此,本发明的目的是针对目前生产的蔬菜鱼皮脆外皮存在弹性不足、凝胶强度低、易冻裂、易褪色等问题,提供一种可提高蔬菜鱼皮脆外皮品质的加工方法。
为了实现上述目的,本发明采用以下技术方案是:
一种提高蔬菜鱼皮脆外皮品质的加工方法,其包括如下步骤:
1)将鱼糜置于高速真空斩拌机中,加入食盐,以1800~2100r/min的转速斩拌3~7min;
2)加入胡萝卜汁和白糖后,以1800~2100 r/min的转速搅拌2~3min;
3)将鱼皮酶解液、可得然胶、黄原胶以及淀粉预先加入水中,搅拌混合均匀后加入到步骤2)得到的鱼糜浆料中,以1500~1800 r/min的转速搅拌5~10min,得到外皮浆料,将外皮浆料用滚筒式压面机压成外皮;
4)将步骤3)得到的外皮采用高压蒸汽进行二次成型;所述高压蒸汽的压力为0.8Mpa,饱和蒸汽温度为175℃,处理时间为1~3min;
5)将步骤4)得到的外皮冰水预冷却后采用IQF(单体速冻技术)冻结,得到所述蔬菜鱼皮脆外皮,真空包装后冷冻保藏。
所用原料按重量份数计为:鱼糜45-60份、胡萝卜汁5-10份、淀粉5-8份、可得然胶0.5-1份、黄原胶0.5-1份、鱼皮酶解液1-3份、食盐2-3份、白糖1-2份和水10-30份。
其中所述鱼皮酶解液是将金线鱼鱼皮与碱性蛋白酶按重量比32:1混合后,于50℃、pH为9的条件下酶解147 min;所得鱼皮酶解液中金线鱼鱼皮抗冻蛋白的含量为49.25%±1.34%,热滞活性为 1.2 ℃。
本发明利用亲水性胶体可得然胶和黄原胶提高蔬菜鱼皮脆外皮的弹性和凝胶强度;采用高抗冻蛋白含量的鱼皮酶解液使得蔬菜鱼皮脆外皮在冻结过程中大冰晶的形成得到抑制,且在反复冻融时会抑制冰晶重结晶的形成,从而提高蔬菜鱼皮脆外皮的抗冻裂效果;同时,可得然胶和黄原胶的拓扑凝胶结构能够有效包埋鱼皮酶解液,减少高温处理对抗冻蛋白活性的破坏,在改善鱼皮脆外皮易冻裂的问题的同时,可防止蔬菜鱼皮脆外皮中可溶性色素——胡萝卜素的溶出,进一步结合高压蒸汽二次成型技术,可解决蔬菜鱼皮脆外皮加工和贮藏过程中胡萝卜素易褪色的问题;最后采用IQF冻结技术,可有效抑制大冰晶的形成,显著提高提高蔬菜鱼皮脆品质。
与现有技术相比,本发明的有益效果是:(1)本发明添加含有高抗冻蛋白含量的鱼皮酶解液,并结合可形成高稳定性拓扑凝胶结构的可得然胶、黄原胶以及淀粉等亲水性胶体,能够防止抗冻蛋白的溶出和热变性,显著提高体系的保水性和抗冻效果;(2)所述的拓扑凝胶结构还能够包埋蔬菜鱼皮脆的可溶性色素——胡萝卜素,进一步结合高压蒸汽二次成型,可避免与水直接接触,从而可防止色素溶出,能够有效抑制蔬菜鱼皮脆加工和贮藏过程中易褪色等问题;(3)蔬菜鱼皮脆外皮冰水预冷却后采用IQF快速冻结成品,可减少冰晶的形成和对外皮组织结构的破坏。
附图说明
图1为实施例所用金线鱼抗冻蛋白的热滞活性图(DSC热流曲线图),其中a)为抗冻蛋白与BSA的升降温曲线;b)为鱼皮抗冻蛋白的DSC热流曲线图。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
金线鱼鱼皮酶解液的制备方法为:将金线鱼鱼皮与碱性蛋白酶按重量比32:1混合后,于50℃、pH为9的条件下酶解147 min;所得鱼皮酶解液中金线鱼鱼皮抗冻蛋白的含量为49.25%±1.34%,热滞活性为1.2 ℃。
实施例1
1)按配比称取鱼糜55重量份、胡萝卜汁5重量份、淀粉5重量份、可得然胶1重量份、黄原胶0.5重量份、金线鱼鱼皮酶解液2重量份、食盐2.5重量份、白糖2重量份和水27重量份;
2)将鱼糜置于高速真空斩拌机中,加入食盐,以1800r/min的转速斩拌7min;
3)步骤(1)得到的鱼糜浆料中加入胡萝卜汁和白糖后,以2100 r/min的转速搅拌3min;
4)将金线鱼鱼皮酶解液、可得然胶、黄原胶以及淀粉预先加入到水中,磁力搅拌30min使其混合均匀后,加入步骤2)得到的蔬菜鱼糜浆料中,以1600 r/min的转速搅拌8min,得到外皮浆料,采用滚筒式压面机压成外皮;
5)将步骤(3)中的外皮进一步高压蒸汽二次成型,其高压蒸汽的压力为0.8Mpa,饱和蒸汽温度为175℃,处理时间为3min;
6)将步骤(4)得到的外皮冰水预冷却后采用IQF快速冻结,真空包装后冷冻保藏,得到所述蔬菜鱼皮脆外皮材料。
实施例2
1)按配比称取鱼糜55重量份、胡萝卜汁5重量份、淀粉5重量份、可得然胶1重量份、黄原胶1重量份、金线鱼鱼皮酶解液2重量份、食盐2.5重量份、白糖2重量份和水26.5重量份;
2)将鱼糜置于高速真空斩拌机中,加入食盐,以2100r/min的转速斩拌3min;
3)步骤(1)得到的鱼糜浆料中加入胡萝卜汁和白糖后,以2100 r/min的转速搅拌3min;
4)将金线鱼鱼皮酶解液、可得然胶、黄原胶以及淀粉预先加入到水中,磁力搅拌50min使其混合均匀后,加入步骤2)得到的蔬菜鱼糜浆料中,以1800 r/min的转速搅拌10min,得到外皮浆料,采用滚筒式压面机压成外皮;
5)将步骤(3)中的外皮进一步高压蒸汽二次成型,其高压蒸汽的压力为0.8Mpa,饱和蒸汽温度为175℃,处理时间为3min;
6)将步骤(4)得到的外皮冰水预冷却后采用IQF快速冻结,真空包装后冷冻保藏,得到所述蔬菜鱼皮脆外皮材料。
实施例3
1)按配比称取鱼糜55重量份、胡萝卜汁5重量份、淀粉5重量份、可得然胶1重量份、黄原胶1重量份、金线鱼鱼皮酶解液3重量份、食盐2.5重量份、白糖2重量份和水25.5重量份;
2)将鱼糜置于高速真空斩拌机中,加入食盐,以2100r/min的转速斩拌3min;
3)步骤(1)得到的鱼糜浆料中加入胡萝卜汁和白糖后,以2100 r/min的转速搅拌3min;
4)将金线鱼鱼皮酶解液、可得然胶、黄原胶以及淀粉预先加入到水中,磁力搅拌50min使其混合均匀后,加入步骤2)得到的蔬菜鱼糜浆料中,以1800 r/min的转速搅拌10min,得到外皮浆料,采用滚筒式压面机压成外皮;
5)将步骤(3)中的外皮进一步高压蒸汽二次成型,其高压蒸汽的压力为0.8Mpa,饱和蒸汽温度为175℃,处理时间为3min;
6)将步骤(4)得到的外皮冰水预冷却后采用IQF快速冻结,真空包装后冷冻保藏,得到所述蔬菜鱼皮脆外皮材料。
对比例1
其他同实施例3,不同之处在于,省略步骤(1)和(4)中可得然胶和黄原胶的添加。
对比例2
其他同实施例3,不同之处在于,省略步骤(1)和(4)中金线鱼鱼皮酶解液的添加。
对比例3
其他同实施例3,不同之处在于,省略步骤(5)中高压蒸汽二次成型,替换为沸水浴蒸煮成型,蒸煮时间为10min。
对比例4
其他同实施例3,不同之处在于,省略步骤(6)中的IQF快速冻结,直接真空包装后冷冻保藏。
对实施例1~实施例3和对比例1~对比例4的蔬菜鱼皮脆反复冻融5次后进行性能测试,结果见表1。
表1
从表1的结果可知,本发明制备的蔬菜鱼皮脆持水性能佳、弹性高、抗冻效果强、不易褪色,且产品具有高蛋白、高膳食纤维、低脂肪的营养特性。从对比例1~对比例4的结果可以看出,本发明各组分及各工序之间相互作用、协调增效,省略其中任意一种均无法制得高品质的蔬菜鱼皮脆。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (4)
1.一种提高蔬菜鱼皮脆外皮品质的加工方法,其特征在于:包括如下步骤:
1)将鱼糜置于高速真空斩拌机中,加入食盐,以1800~2100r/min的转速斩拌3~7min;
2)加入胡萝卜汁和白糖后,以1800~2100 r/min的转速搅拌2~3min;
3)将鱼皮酶解液、可得然胶、黄原胶以及淀粉预先加入水中,搅拌混合均匀后加入到步骤2)得到的鱼糜浆料中,以1500~1800 r/min的转速搅拌5~10min,得到外皮浆料,将外皮浆料用滚筒式压面机压成外皮;
4)将步骤3)得到的外皮采用高压蒸汽进行二次成型;
5)将步骤4)得到的外皮冰水预冷却后采用IQF冻结,得到所述蔬菜鱼皮脆外皮,真空包装后冷冻保藏。
2.根据权利要求1所述的提高蔬菜鱼皮脆外皮品质的加工方法,其特征在于:所用原料按重量份数计为:鱼糜45-60份、胡萝卜汁5-10份、淀粉5-8份、可得然胶0.5-1份、黄原胶0.5-1份、鱼皮酶解液1-3份、食盐2-3份、白糖1-2份和水10-30份。
3. 根据权利要求1或2所述的提高蔬菜鱼皮脆外皮品质的加工方法,其特征在于:所述鱼皮酶解液是将金线鱼鱼皮与碱性蛋白酶按重量比32:1混合后,于50℃、pH为9的条件下酶解147 min。
4.根据权利要求1所述的提高蔬菜鱼皮脆外皮品质的加工方法,其特征在于:步骤4)所述高压蒸汽的压力为0.8Mpa,饱和蒸汽温度为175℃,处理时间为1~3min。
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