CN111296823A - 一种食品品质复合改良剂及其在鱼骨泥添加类食品中的应用 - Google Patents
一种食品品质复合改良剂及其在鱼骨泥添加类食品中的应用 Download PDFInfo
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- CN111296823A CN111296823A CN202010184855.XA CN202010184855A CN111296823A CN 111296823 A CN111296823 A CN 111296823A CN 202010184855 A CN202010184855 A CN 202010184855A CN 111296823 A CN111296823 A CN 111296823A
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Abstract
本发明公开了一种食品品质复合改良剂及其在鱼骨泥添加类食品中的应用,食品品质复合改良剂包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉和多聚磷酸盐;鲅鱼馅水饺馅料由鲅鱼鱼糜、超微细鱼骨泥、蛋清、肥肉丁、韭菜、香菜、食盐、白糖、味精、水、姜汁、料酒、白胡椒粉、生抽、海鲜汁、植物油和品质复合改良剂按照一定比例组成。通过在食品中添加鱼骨泥,提高了水产品加工副产物—鱼骨的利用率;同时通过在鱼骨泥添加类食品中添加食品品质复合改良剂,有效解决了添加鱼骨泥后影响鲅鱼水饺或其他鱼骨泥添加类食品的口感,以及鱼骨泥添加和冷冻贮藏引起的鲅鱼水饺馅料失水、失味的技术难题。
Description
技术领域
本发明涉及水产品深加工技术领域,具体涉及一种食品品质复合改良剂及其在鱼骨泥添加类食品中的应用。
背景技术
随着水产品加工产业的快速发展和行业规模的日益扩大,水产品加工副产物产量越来越大,其开发利用已引起行业高度重视。鱼骨排是鱼类产品加工过程中产生的主要副产物之一,约占整鱼质量的15%左右。由于缺乏相应的精深加工技术,鱼骨排等加工副产物常被低价卖给鱼粉厂,简单做成鱼粉、肥料等低附加值产品,影响企业效益、浪费食物资源。开发经济、实用的鱼骨排加工技术及产品,提高其利用率和附加值,成为众多水产加工企业的迫切技术需求。
近年来,骨泥及骨泥食品的开发逐渐引起关注。骨泥食品是以鲜骨为原料,经过粉碎成骨泥,进而加工成的食品,因其钙磷比例与人体钙磷比例接近,易于吸收,是人们补钙的佳品,在日本、欧美国家已较为流行。鱼骨中钙含量高达4150mg/100g,是一种天然钙补充剂,也是开发骨泥食品的理想原料。已有相关研究将鱼骨排加工成鱼骨泥和骨泥食品,主要集中在骨泥鱼丸、骨泥鱼肠等鱼糜制品方面,添加了鱼骨泥之后能够大大提高食品的钙含量,但是鱼骨泥的添加量如果过大,会影响食品的细腻度、适口性和口感,因此鱼骨泥的添加量不宜过大。
水饺是中华特色传统食品,总体营养成分配伍合理,美味可口,深受我国及世界华人消费者的喜爱,特别是海鲜类的水饺更受到人们的青眯。近年来随着冷链和冷藏终端设备的不断完善,我国速冻水饺业呈现出蓬勃发展的态势。鲅鱼水饺是山东等地传统特色名吃,味道鲜美、独具特色、营养健康。
将鱼骨泥添加到鲅鱼水饺馅料中开发新型的富钙海鲜水饺,不仅能够搭载速冻水饺“快车”、实现鱼骨的大规模、高值化利用,同时可丰富海鲜水饺品种、提高营养价值,有助于消费者从日常饮食中补充钙质,市场前景广阔。但由于鲅鱼水饺冷冻贮藏过程中会出现水分蒸发;馅料中蛋白质降解产生的含硫风味物质,脂肪水解氧化产生的氢过氧化物、醛类、酮类、低级脂肪酸等均会影响水饺风味,使水饺适口性下降;馅料中添加鱼骨泥后,会加重馅料的糜散程度,使馅料有渣感,而且鱼骨泥会吸收馅料中的水分发生膨胀,从而导致水饺馅料鲜嫩度下降,同时使水饺口感更加粗糙。
发明内容
为解决上述技术问题,本发明提供一种食品品质复合改良剂及其在鱼骨泥添加类食品中的应用,其中品质复合改良剂包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉和多聚磷酸盐。通过将品质复合改良剂添加到鱼骨泥类食品中,可有效改善因鱼骨泥添加引起的口感粗糙、适口性下降等问题,同时也能解决鱼骨泥添加及冷冻贮藏引起的失水、失味等问题。
本发明的技术方案之一:一种食品品质复合改良剂,包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉和多聚磷酸盐;按重量份配比为,酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:4-5:1-1.5:1-2。
进一步的,所述多聚磷酸盐是三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸氢二钾、磷酸三钠、氯化钾、焦磷酸二氢二钠、磷酸二氢钾和碳酸钠的复合制剂,各组分重量占比为:三聚磷酸钠35%、六偏磷酸钠17.5%、焦磷酸钠10.5%、磷酸氢二钾11%、磷酸三钠6%、氯化钾4%、焦磷酸二氢二钠5%、磷酸二氢钾6%、碳酸钠5%。
酵母提取物中含有大量氨基酸、肽与多肽,能够显著增强馅料中原有蛋白质的风味,同时也具有给予馅料风味和香气,缓和产品咸味、酸味,掩盖异味等作用,增强产品鲜美味、醇厚感,同时能改善切片性能,使组织更致密,切面更光滑;小麦磷酸单酯淀粉可作为乳化剂、增稠剂,能有效提高馅料保水率,增加鲜嫩度,并使馅料口感更好,“咬劲”更强;魔芋粉具有良好的吸水性,膨胀率高,可形成不可逆凝胶,提升馅料抱团作用,避免速冻后煮制过程中发生馅料分散,同时提升馅料保水锁水性能;多聚磷酸盐是亲水性很强的水分保持剂,对水有较大的亲和能力,能很好地使食品中所含水分稳定下来,因此其能显著抑制鱼骨泥对水分的吸收而发生膨胀,其也能有效封闭金属阳离子,从而延缓肉制品中脂肪的氧化,降低产品的酸败速度,能增进乳化剂的乳化性能及乳化稳定性,有效防止脂肪和水分离,通过与糖类物质共同作用,可以防止鱼糜蛋白质的冷冻变性。通过对这几种物质的重量配比进行反复调整及验证,最终确定了酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:4-5:1-1.5:1-2时,各组分能充分发挥协同增效作用,达到最佳的保水、提味效果。
本发明的技术方案之二:上述食品品质复合改良剂在鱼骨泥添加类食品中的应用。
本发明的技术方案之三:一种添加鱼骨泥的鲅鱼水饺,水饺馅料由以下重量份数的原料组成:鲅鱼肉100份-120份、鱼骨泥15份-20份、蛋清10份-15份、肥肉丁15份-20份、韭菜8份-12份、香菜3份-5份、食盐1.5份-2.5份、白糖1份-2份、味精1份-1.5份、水65份-75份、姜汁1份-2份、料酒2份-3份、白胡椒粉0.1份-0.3份、生抽1份-2份、海鲜汁0.5份-1.5份、植物油8份-10份和上述品质复合改良剂5份-6份。其中,品质复合改良剂包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉、多聚磷酸盐。
进一步的,所述鱼骨泥是冷冻鱼骨排经脱色脱腥、超微粉碎后制得的目数为150-200目的鲜鱼骨泥。
进一步的,所述海鲜汁由牡蛎汁、蛤蜊汁、鱼露中的一种或两种组成,所述植物油由花生油和芝麻油组成。
本发明的技术方案之四:上述鲅鱼水饺的制备方法,包括以下步骤:
1)将新鲜鲅鱼洗净后去头、去皮、去内脏,取鱼肉,去除鱼血和骨刺等杂质,将洗净的鲅鱼肉搅拌成鲅鱼鱼糜;
2)将香菜、韭菜剁碎;肥肉切碎成丁状;将冷冻鱼骨排经脱色脱腥、超微粉碎后制得目数为150-200目的鱼骨泥;
3)向步骤1)中得到的鲅鱼鱼糜中依次加入姜汁,料酒,水,混合均匀的食盐、味精、白糖、白胡椒粉、生抽、海鲜汁,蛋清,步骤2)中所得肥肉丁,鱼骨泥,品质复合改良剂,步骤2)中剁碎的香菜、韭菜,植物油,充分搅拌至均匀,制成馅料;
4)将步骤3)中所得馅料包入饺子皮中,周边捏合紧密,得到水饺;
5)将步骤4)中包好的水饺进行速冻处理;
6)将步骤5)中经速冻处理的水饺装入包装袋封口后,低温冷藏,即得所述的鲅鱼水饺。
进一步的,步骤1)和步骤3)中操作过程中保持鲅鱼肉馅料温度低于10℃。
鱼糜制备过程中,保持温度低于10℃,可以保证鱼肉在制成鱼糜过程中保持其原有的鲜度,不变味,在馅料调配过程中,保持温度仍然低于10℃则可以促使调味品以及品质复合改良剂中的各个组分能够充分地和鱼糜之间进行反应,从而防止馅料制备过程中蛋白质降解产生含硫风味物质,脂肪水解氧化产生氢过氧化物、醛类、酮类、低级脂肪酸等而影响水饺风味。拌料方法和品质复合改良剂协同作用,使制备得到鲅鱼馅水饺味道更加鲜美。
进一步的,步骤5)中速冻温度为-30℃以下,冻结后的水饺的中心温度控制在-18℃以下。
进一步的,步骤6)低温冷藏温度为-18℃以下。
本发明的有益效果:本发明中,鱼骨泥钙磷含量高,营养丰富,但是鱼骨泥添加过多影响馅料口感和整体品质,本发明通过在添加鱼骨泥的鲅鱼水饺馅料中添加包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉、多聚磷酸盐的品质复合改良剂,并对其中各组分的含量进行调整,使其各组分充分发挥协同增效作用:小麦磷酸单酯淀粉、魔芋粉具有良好的吸水能力,能有效提高馅料保水锁水率;多聚磷酸盐是亲水性很强的水分保持剂,其进一步加强了馅料的持水性,并能显著降低鱼骨泥对水分吸收而发生膨胀;同时,多聚磷酸盐与小麦磷酸单酯淀粉、魔芋粉中所含糖类物质共同作用,能对馅料冷冻贮藏过程中的蛋白质变性、脂肪水解氧化等反应起到抑制作用,从而有效减少影响馅料风味的异味物质的产生;此外,酵母提取物、小麦磷酸单酯淀粉与魔芋粉共同作用,能使馅料实现更好地结合、抱团,使馅料更加致密,口感更加柔韧;并且,酵母提取物还能赋予馅料风味和香气,使水饺风味更佳。本发明的品质复合改良剂不仅可以应用于水饺馅料中,还可以应用于所有添加了鱼骨泥的食品,如鱼丸、火腿中,通过添加品质复合改良剂可以提高这类食品中鱼骨泥的添加量,极大的提高了食品的营养价值,克服了鱼骨泥对食品的口感和品质的不良影响。
通过控制馅料制备过程中温度保持在10℃以下,能促使调味品以及品质复合改良剂中的各个组分能够充分地和鱼糜之间进行反应,从而防止馅料制备过程中蛋白质降解产生含硫风味物质,脂肪水解氧化产生氢过氧化物、醛类、酮类、低级脂肪酸等而影响水饺风味。拌料方法和品质复合改良剂协同作用,使制备得到鲅鱼馅水饺味道更加鲜美。
通过本发明制备的添加鱼骨泥的鲅鱼水饺,口感细腻、味道鲜美,解决了添加鱼骨泥后影响鲅鱼水饺口感以及因鱼骨泥添加和冷冻贮藏引起的鲅鱼水饺馅料失水、失味的技术难题,且由于添加了鱼骨泥,使水饺富含天然鱼骨钙质,营养丰富,有益于健康。本发明通过搭载速冻水饺“快车”开发骨泥类主食产品,能够实现鱼骨排的大规模、高值化利用,提高水产品加工副产物利用率和企业经济效益。
附图说明
图1为实施例1和对比例1制备得到的鱼骨泥鲅鱼水饺冷冻贮藏过程中感官评分的变化图。
图2为实施例1和对比例1制备得到的鱼骨泥鲅鱼水饺冷冻贮藏过程中饺子馅持水率的变化图。
图3为实施例1和对比例1制备得到的鱼骨泥鲅鱼水饺冷冻贮藏过程中电子舌主成分分析图;其中D表示对比例1,S表示实施例1,数字表示贮藏天数,D0表示对比例1的0天的主成分。
图4为实施例1和对比例1制备得到的鱼骨泥鲅鱼水饺冷冻贮藏过程中鲜味值的变化图。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。
另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见得的。本发明说明书和实施例仅是示例性的。
本发明的制备工艺流程可以概括为:鲅鱼取肉→鱼肉斩拌→加入姜汁和料酒→加水→加入混合均匀的食盐、味精、白糖、白胡椒粉生抽、海鲜汁等调味料→加入蛋清、肥肉丁、鱼骨泥→加入品质复合改良剂→加入香菜、韭菜、植物油→搅拌均匀→包入饺子皮→速冻→冷藏。
实施例1
(1)鲅鱼鱼糜的制作:将新鲜鲅鱼洗净后去头、去皮、去内脏,取鱼肉,去除鱼血和骨刺等杂质,将洗净的鲅鱼肉送入搅拌机中搅拌,制得组织均匀的鲅鱼鱼糜。操作过程中鲅鱼肉温度控制10℃以下;
(2)将香菜、韭菜剁碎;肥肉切碎成丁状;将冷冻鱼骨排经脱色脱腥、超微粉碎后制得目数为150-200目的鱼骨泥;
(3)馅料制作:向鲅鱼鱼糜100份中依次加入姜汁1份和料酒2份,水65份,混合均匀的食盐1.5份、味精1份、白糖1份、白胡椒粉0.1份、生抽1份、牡蛎汁0.5份,蛋清10份,步骤2)中所得肥肉丁15份,150目鱼骨泥15份,品质复合改良剂(酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:5:1:1.5)5份,步骤2)中剁碎的香菜3份、韭菜8份,花生油6.7份、芝麻油1.3份,充分搅拌至均匀,制成馅料。搅拌过程中均保持鲅鱼肉馅料温度低于10℃;
其中,品质复合改良剂中的多聚磷酸盐是三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸氢二钾、磷酸三钠、氯化钾、焦磷酸二氢二钠、磷酸二氢钾和碳酸钠的复合制剂,各组分重量占比为:三聚磷酸钠35%、六偏磷酸钠17.5%、焦磷酸钠10.5%、磷酸氢二钾11%、磷酸三钠6%、氯化钾4%、焦磷酸二氢二钠5%、磷酸二氢钾6%、碳酸钠5%。
(4)水饺包制:以常规用量将馅料包入饺子皮中,周边捏合紧密;
(5)速冻:将包好的水饺在-30℃以下进行速冻处理,冻结后的水饺的中心温度控制在-18℃以下;
(6)包装与贮藏:将水饺装入包装袋封口后,-18℃以下低温冷藏。
对比例1
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例鲅鱼水饺馅料中未加入品质复合改良剂(酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:5:1:1.5)
效果验证例1
分别对本发明实施例1及对比例1制备的添加品质复合改良剂的与未添加品质复合改良剂的鱼骨泥鲅鱼水饺-18℃冷冻贮藏过程中馅料进行感官评价、持水性和电子舌风味评价。
感官评价方法:将实施例1及对比例1中相同贮藏天数的鲅鱼水饺煮熟,由10位(男女各5人)专业人员组成感官评价组,从饺子的气味、颜色、组织形态、滋味等方面进行综合评分。每品尝一个样品休息2min,并用纯净水漱口。具体评分标准见表1,评价结果见表2和图1。
表1鲅鱼水饺感官评价表
持水性的测定方法:将不同贮藏时间的饺子解冻后的饺子馅切成3g的薄片,准确称重(W1),用三层滤纸包裹放入离心管中,4℃、5000×g离心15min,离心结束后,立即取出样品并再次称重W2。持水性的计算如下:持水性(%)=W2/W1×100%。检测结果见表2和图2.
电子舌的测定方法:取不同贮藏时间的饺子解冻后的饺子馅30g,加蒸馏水1:5稀释,6000r/min离心15min,取上清液再过0.45μm和0.22μm滤膜备用。测定时倒入电子舌专用杯中,等待温度恢复至室温时开始电子舌测试。每个样品循环4次,测量结果取后3次循环。测试前需对电子舌进行自检、校准和诊断等步骤,保证数据的稳定性和可靠性。InsentSA402B电子舌AAE、CT0、CA0、C00和AE1传感器的响应特性为鲜味和丰富度、咸味、酸味、苦味和后味B、涩味和后味A。传感器探针和参比探针在样品溶液中浸泡30s,检测膜电位变化,检测结果见图3、表2和图4。
从图1可以看出,添加品质复合改良剂组的鱼骨泥鲅鱼水饺气味、颜色、组织形态、滋味的整体评分显著高于未添加组。随着贮藏时间的延长,感官评分均呈下降趋势,但添加组感官评分始终高于未添加组,说明品质复合改良剂的添加显著改善了速冻鱼骨泥鲅鱼水饺的气味等品质。
从图2可以看出,添加品质复合改良剂组的鱼骨泥鲅鱼水饺持水能力均显著高于未添加组。随着贮藏时间的延长,持水能力均呈下降趋势,但经过28天贮藏后,添加品质复合改良剂组的持水能力仍高于未添加组0天时的持水性。说明添加的品质复合改良剂能显著提高并较好保持速冻鱼骨泥鲅鱼水饺饺子馅的持水能力。
从图3中可以看出,电子舌可以很好区分不同组别和不同贮藏时间的鱼骨泥鲅鱼水饺的总体滋味,添加品质复合改良剂组和未添加品质复合改良剂组的鱼骨泥鲅鱼水饺总体滋味上有显著差异,且不同贮藏时间鱼骨泥鲅鱼水饺的总体滋味也有显著差异。
从图4中可以看出,鱼骨泥鲅鱼水饺的电子舌鲜味响应值在冷冻贮藏过程中呈下降趋势,但添加品质复合改良剂组的样品鲜味值始终显著高于未添加组,说明添加的品质复合改良剂能提高并较好保持速冻鱼骨泥鲅鱼水饺饺子馅的鲜味。
实施例2
步骤(1)(2)同实施例1。(3)馅料制作:向鲅鱼鱼糜120份中依次加入姜汁2份和料酒3份,水75份,混合均匀的食盐2.5份、味精1.5份、白糖2份、白胡椒粉0.3份、生抽2份、蛤蜊汁1.5份等调味料,蛋清15份,肥肉丁20份,200目鱼骨泥20份,品质复合改良剂(酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:4:1.5:1.8)6份,香菜5份、韭菜12份,花生油8.3份、芝麻油1.7份,充分搅拌至均匀,制成馅料。搅拌过程中均保持馅料温度低于10℃。品质复合改良剂中的多聚磷酸盐的组成同实施例1。步骤(4)-(6)同实施例1。
实施例3
步骤(1)(2)同实施例1。(3)馅料制作:向鲅鱼鱼糜110份中依次加入姜汁1.4份和料酒2.6份,水70份,混合均匀的食盐2份、味精1.2份、白糖1.4份、白胡椒粉0.2份、生抽1.6份、海鲜汁1份等调味料,蛋清12份,肥肉丁18份,180鱼骨泥18份,品质复合改良剂(酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:4.5:1.2:1.3)5.5份,香菜4份、韭菜10份、花生油7.5份、芝麻油1.5份,充分搅拌至均匀,制成馅料。搅拌过程中均保持馅料温度低于10℃。品质复合改良剂中的多聚磷酸盐的组成同实施例1。步骤(4)-(6)同实施例1。
对比例2
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺馅料中所加入的品质复合改良剂为,小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=5:1:1.5。
对比例3
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺馅料中所加入的品质复合改良剂为,酵母提取物:魔芋粉:多聚磷酸盐=1:1:1.5。
对比例4
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺馅料中所加入的品质复合改良剂为,酵母提取物:小麦磷酸单酯淀粉:多聚磷酸盐=1:5:1.5。
对比例5
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺馅料中所加入的品质复合改良剂为,酵母提取物:小麦磷酸单酯淀粉:魔芋粉=1:5:1。
对比例6
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺制备过程中,步骤(3)馅料制作过程中温度为常温。
对比例7
本对比例鲅鱼水饺与实施例1鲅鱼水饺的不同在于:本对比例中鲅鱼水饺馅料中不添加品质复合改良剂;鲅鱼水饺制备过程中,步骤(3)馅料制作过程中温度为常温。
按照效果验证例1中的方法对实施例2-3、对比例2-7所得水饺-18℃冷冻贮藏过程中馅料进行感官评价、持水性和电子舌风味评价,评价结果见表2。
表2鲅鱼水饺感官评价、持水性及电子舌风味评价结果
由表2中实施例1-3、对比例2-5中所得鲅鱼水饺的感官评价、持水性和电子舌风味评价结果可知,品质复合改良剂中删减任何一种组分后,所得水饺的感官评价、持水性、鲜味值等较不添加品质复合改良剂均有所提升,但是与添加含有全部四种组分的品质复合改良剂的水饺相比,各项指标的结果都有所不及。
由表2中对比例1与对比例7所得鲅鱼水饺的感官评价、持水性和电子舌风味评价结果可知,馅料中不添加品质复合改良剂的前提下,馅料制作过程中的温度为10℃或室温,所得鲅鱼水饺的各项评价指标结果基本无差异;由表2中实施例1与对比例6中所得鲅鱼水饺的感官评价、持水性和电子舌风味评价结果可知,馅料中添加品质复合改良剂后,馅料制作过程中温度为10℃时所得的鲅鱼水饺的各项评价指标的结果明显好于室温下制作馅料所得的鲅鱼水饺的评价结果。因此可得,馅料制作过程中,低温环境能促进品质复合改良剂更好地发挥作用,使制备得到鲅鱼水饺的风味、持水率及鲜味值等均有明显提升。
由此可见,本申请中,品质复合改良剂所起到的保水、提味、改善口感的作用是各组分协同增效的结果,缺少任何一种组分,均达不到本申请的效果。并且,在馅料制备过程中保持低温环境,对品质复合改良剂发挥作用起到协同增效的效果,使得本申请所制得的水饺品质更佳。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种食品品质复合改良剂,其特征在于,包括酵母提取物、小麦磷酸单酯淀粉、魔芋粉和多聚磷酸盐;按重量份配比为,酵母提取物:小麦磷酸单酯淀粉:魔芋粉:多聚磷酸盐=1:4-5:1-1.5:1-2。
2.根据权利要求1所述的食品品质复合改良剂,其特征在于,所述多聚磷酸盐是三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸氢二钾、磷酸三钠、氯化钾、焦磷酸二氢二钠、磷酸二氢钾和碳酸钠的复合制剂,各组分重量占比为:三聚磷酸钠35%、六偏磷酸钠17.5%、焦磷酸钠10.5%、磷酸氢二钾11%、磷酸三钠6%、氯化钾4%、焦磷酸二氢二钠5%、磷酸二氢钾6%、碳酸钠5%。
3.一种如权利要求1所述的食品品质复合改良剂在鱼骨泥添加类食品中的应用。
4.一种添加鱼骨泥的鲅鱼水饺,其特征在于,水饺馅料按重量份计包括,鲅鱼鱼糜100份-120份、鱼骨泥15份-20份、蛋清10份-15份、肥肉丁15份-20份、韭菜8份-12份、香菜3份-5份、权利要求1所述的品质复合改良剂5份-6份、水65份-75份、植物油8份-10份、食盐1.5份-2.5份、白糖1份-2份、味精1份-1.5份、姜汁1份-2份、料酒2份-3份、白胡椒粉0.1份-0.3份、生抽1份-2份、海鲜汁0.5份-1.5份。
5.根据权利要求4所述鲅鱼水饺,其特征在于,所述鱼骨泥是冷冻鱼骨排经脱色脱腥、超微粉碎后制得的目数为150-200目的鱼骨泥。
6.根据权利要求4所述鲅鱼水饺,其特征在于,所述海鲜汁由牡蛎汁、蛤蜊汁、鱼露中的一种或两种组成,所述植物油由花生油和芝麻油组成。
7.一种根据权利要求4-6任一项所述鲅鱼水饺的制备方法,其特征在于,包括以下步骤:
1)将新鲜鲅鱼洗净后去头、去皮、去内脏,取鱼肉,去除鱼血和骨刺,将洗净的鲅鱼肉搅拌成鲅鱼鱼糜;
2)将香菜、韭菜剁碎;肥肉切碎成丁状;将冷冻鱼骨排经脱色脱腥、超微粉碎后制得目数为150-200目的鱼骨泥;
3)向步骤1)中得到的鲅鱼鱼糜中依次加入姜汁,料酒,水,混合均匀的食盐、味精、白糖、白胡椒粉、生抽、海鲜汁,蛋清,步骤2)中所得肥肉丁,鱼骨泥,品质复合改良剂,步骤2)中剁碎的香菜、韭菜,植物油,充分搅拌至均匀,制成馅料;
4)将步骤3)中所得馅料包入饺子皮中,周边捏合紧密,得到水饺;
5)将步骤4)中包好的水饺进行速冻处理;
6)将步骤5)中经速冻处理的水饺装入包装袋封口后,低温冷藏,即得所述的鲅鱼水饺。
8.根据权利要求7所述鲅鱼水饺的制备方法,其特征在于,步骤1)和步骤3)中操作过程中保持鲅鱼肉馅料温度低于10℃。
9.根据权利要求7所述鲅鱼水饺的制备方法,其特征在于,步骤5)中速冻温度为-30℃以下,冻结后的水饺的中心温度控制在-18℃以下。
10.根据权利要求7所述鲅鱼水饺的制备方法,其特征在于,步骤6)低温冷藏温度为-18℃以下。
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