CN111616323A - 一种鲫鱼全鱼冻制备的工艺方法 - Google Patents
一种鲫鱼全鱼冻制备的工艺方法 Download PDFInfo
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- CN111616323A CN111616323A CN202010518437.XA CN202010518437A CN111616323A CN 111616323 A CN111616323 A CN 111616323A CN 202010518437 A CN202010518437 A CN 202010518437A CN 111616323 A CN111616323 A CN 111616323A
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- fish
- jelly
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- fish jelly
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Abstract
本发明公开了一种鲫鱼全鱼冻制备的工艺方法,属于鱼冻制备技术领域。一种鲫鱼全鱼冻制备的工艺方法,将鲫鱼预处理后加入配料煮制进行脱腥处理,并对煮制后的原料与进行过滤分离操作,所得鱼汤调制后得到鱼冻原液,所得鱼肉压罐处理,并将合适量的鱼冻原液加入鱼肉罐中进行防腐灭菌操作,冷藏后得到鲫鱼全鱼冻成品,通过在传统鱼冻的基础上加入海藻多糖,使得鱼冻凝胶强度提高,鱼冻中富含水分,口感Q弹,减少鱼腥味,且一定程度上减少了商业成本,可为鱼冻的制作和流通带来了较好效益,各种优化配方参数的确定,使得鱼冻的工业化、规模化成为可能,同时在添加防腐剂的同时进行灭菌操作,减少了微生物的数量,使得鱼冻保存期延长。
Description
技术领域
本发明涉及鱼冻制备技术领域,更具体地说,涉及一种鲫鱼全鱼冻制备的工艺方法。
背景技术
随着水产品在我国消费市场的扩大,人们对于食品健康和营养价值的关注,单一的水产品已经不能满足国民的需求。目前国内外淡水鱼的深加工利用程度极为底下,其商品品种单一,除极少数部分被加工成鱼糜、鱼丸、即食鱼片等产品外,绝大部分以活体形式鲜销。
市场上销售的果冻类食品由于外观晶莹、口感Q弹、易被消化等特点受到各个年龄阶段人群的喜爱。传统鱼冻即指胶原蛋白在温度降至其凝固点25℃以下时胶原纤维之间发生交联而形成的食物。鱼冻具有健脾开胃,清凉败火,消暑袪热,美容养颜的作用。其富含叶酸、维生素B2、维生素B12。其中水分含量比较多,因此,和禽畜肉相比,吃起来更觉得软嫩,也更容易消化。
但传统鱼冻在温度上升时就会化,容易影响消费者食用时的口感,且淡水鱼固有的土腥味也影响了消费者对淡水鱼产品的接受程度,同时由于淡水鱼肉质水分含量高、鱼体内组织酶活跃,特别容易腐败变质,大大缩短了贮藏时间,使得食用保存期变短。
发明内容
1.要解决的技术问题
针对现有技术中存在的问题,本发明的目的在于提供一种鲫鱼全鱼冻制备的工艺方法,它可以通过优化鲫鱼全鱼冻制备工艺中的各项配方参数,并对其进行脱腥和防腐处理,使得成品鱼肉冻富含水分,营养丰富,硬度适中,富有弹性,以甜味为主,具有淡淡的鱼鲜味,贮藏时间延长。
2.技术方案
为解决上述问题,本发明采用如下的技术方案。
一种鲫鱼全鱼冻制备的工艺方法,包括以下步骤:
S1、原料预处理,取鲫鱼,除去鱼鳞、鱼鳃及内脏,用清水洗净,得到备用原料鱼,并将其进行冰冻冷;
S2、煮制,将S1中所得原料鱼按料液浓度比1:6-8加水,再加入新鲜调味品、调味料、和香辛料进行脱腥处理,在70-90℃温度条件下煮制1-2h;
S3、过滤和分离,对S2中煮制后的原料鱼进行过滤和分离操作,得到鱼肉和鱼汤;
S4、调制,取S3中所得鱼汤,冷却至合适温度后,加入胶凝剂、固形剂和添加剂,混合均匀后,得鱼冻原液;
S5、压罐,将S3中所得鱼肉灌装至杯状容器中,并压实;
S6、将S4中得到的鱼冻原液按与鱼肉的合适体积比倒入杯状容器中,同时向其内添加防腐剂,进行混合,在高温环境下进行一段时间的灭菌后,再将其置于合适较低温度下进行冷藏,最终得到鲫鱼全鱼冻成品。
进一步的,所述新鲜调味品为葱(鱼肉20g,鱼汤50g的情况下(后续配料同样鱼肉和鱼汤同样比重)葱的适宜添加量为2%时,脱腥效果最好)、姜(姜的适宜添加量为1.5%)、蒜(蒜的适宜添加量为1%)和柠檬(柠檬的最适宜添加量为2%)中的一种或多种,所述香辛料为十三香(十三香的适宜添加量为0.2%)、香叶(每100g的鱼肉香叶添加量为0.01g的香叶效果最佳)和干辣椒(干辣椒适宜添加量为0.1%)中的一种或多种,所述调味料为食盐(食盐适宜添加量为0.5%)、料酒(料酒适宜的添加量为1.5%)、陈醋(陈醋不适宜添加)、酱油(酱油的适宜添加量为1%)和白砂糖(白砂糖适宜添加量为0.25%)中的一种或多种,通过单因素实验分析得出影响鲫鱼全鱼冻色泽、味道、气味、形态结构的因素主要有4个:姜、食盐、料酒和干辣椒的添加量,通过正交实验得出姜添加量为1%,食盐添加量为0.75%时,料酒添加量为1%,干辣椒添加量为0.1%时,脱腥效果最为明显,还可通过在鱼肉冻中添加蛋白酶(胰蛋白酶和木瓜蛋白酶,胰蛋白酶适宜添加量为0.2%,木瓜蛋白酶适宜添加量为0.25%)来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定蛋白酶添加量,以及对鱼肉冻进行加热(水煮、微波和高压锅,水煮形成的鱼肉冻,色泽、滋味与形态结构都比高压锅的好,但高压锅煮出来的鱼肉冻腥味比水煮的淡,微波煮鱼对鱼肉冻脱腥的效果不明显)处理来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定加热方式。
进一步的,所述胶凝剂为海藻酸钠、琼脂或卡拉胶中的任意一种,最好为海藻酸钠,用琼脂作为胶凝剂时,明显优于用海藻酸钠和卡拉胶时的效果,但硬度过硬,通过外界实验可得出卡拉胶最易溶解,不是胶凝剂的最佳选择,海藻酸钠的硬度适中,色泽、滋味、气味、形态结构得分都较好,这是因为海藻酸盐可与大多数多价阳离子(镁和汞除外)产生交联反应,随着多价阳离子浓度增加,可使海藻酸盐溶液变稠,继而形成凝胶。海藻酸盐凝胶属于热不可逆的凝胶,因此,本试验选取海藻酸钠作为鱼冻的胶凝剂。
进一步的,所述固形剂为硫酸钙,传统工艺使用氯化钙作为固形剂。但这一体系难以控制凝胶速度,当凝胶外部交联过快时,会在表层迅速形成致密结构,组织凝胶内部的交联过程,影响凝胶机构和吸水性,而硫酸钙在特点pH条件下,可以保持体系中只有少量钙离子与海藻酸盐反应,反应消耗掉的钙离子又会从硫酸钙的进一步解离平衡中得到补充以维持同样的钙离子浓度,所述胶凝剂与固形剂的分子量的比例为1:0.02-0.04。
进一步的,所述添加剂为柠檬酸、浓度为1%-1.2%的绵白糖,浓度为0%-1%的NaCl,浓度为0.4%-0.5%的KCl中的一种或多种,根据实验得出柠檬酸添对鱼冻物化品质的影响中的样品除原汤外所有都没有成型,可以得出柠檬酸会对以海藻酸钠为胶凝剂的鱼冻产生抑制作用,因而添加剂不适用柠檬酸;海藻酸钠属于亲水性的化学凝胶,添加绵白糖提前混匀,可以帮助溶胀,绵白糖还可起到增加风味,掩盖鱼腥味的作用;NaCl味咸,添加于鱼冻中,可以使产品拥有独特风味,但NaCl拥有钠离子,对海藻酸钠凝胶易产生影响,因而其添加量为0%-1%;当KCl取0.5%时,鱼冻的凝胶强度达到最高值,感官品评回馈也很好,色泽、滋味、形态结构都适宜。
进一步的,所述S6中防腐剂为山梨酸钾,通过对乳酸链球菌素、纳他霉素、山梨酸钾和茶多酚四种防腐剂进行对比试验得出山梨酸钾对鱼肉冻的防腐效果是最佳的,将山梨酸钾加入到鱼肉冻中灭菌5min(15min)后分别储藏在2-4℃,室温、37℃三个温度下,每隔一周进行观察,添加了山梨酸钾的鱼肉冻在第七天时室温和37℃储藏温度下鱼肉冻的微生物指标均超标,2-4℃冷藏温度下,第7天仅对照鱼肉冻的霉菌指标超标,在第14天仅添加了山梨酸钾鱼肉冻的霉菌指标超标,说明添加了山梨酸钾的鱼肉冻能在2-4℃,室温、37℃三个温度下储藏7天,在第21天鱼肉冻的微生物指标都超标(未超标,说明灭菌15min情况下的山梨酸钾灭菌情况更佳),说明山梨酸钾对鱼肉冻有防腐效果,能延长鱼肉冻货架期,其中添加了山梨酸钾的鱼肉冻2-4℃冷藏最佳,灭菌环境温度为118-125℃,在121℃的灭菌温度下,鱼肉冻灭菌时间越长,检测出的微生物数量越少,均达到合格标准,但是凝固程度会随着灭菌时间的递增而递减,灭菌时间为5-15min,灭菌时间为15min比灭菌时间5min起到了较好的灭菌效果,灭菌时间15min时,添加山梨酸钾在2-4℃温度下储藏到21天时微生物指标均尚未超标。
进一步的,所述S6中灭菌过程中通过平板计数法(计算菌落总数和霉菌)和MPN计数法(计算大肠菌群数)确定鲫鱼全鱼冻中微生物数据。
进一步的,所述脱腥处理中鱼肉冻凝胶强度的因素包括食盐、姜、料酒和干辣椒的添加量,且上述因素的影响程度依次减小,食盐最佳添加量为0.75%,姜最佳添加量为1%,料酒最佳添加量为1%,干辣椒最佳添加量为0.1%,脱腥效果最佳,成品全鱼肉冻营养丰富,硬度适中,富有弹性,具有鲜美的味道,无鱼腥味。
进一步的,(通过凝胶强度测定法和感官评分法两种实验方法测定结果基本一致,均可得出)所述S4得到鱼冻原液过程中鲫鱼全鱼冻凝胶强度的影响因素分别为胶凝剂与固形剂比例、绵白糖的浓度和KCl的添加量,且三者的影响程度依次减小,最终确定以海藻酸钠为胶凝剂的鱼冻的胶凝剂与固形剂比例为1:0.03,糖浓度为1.2%时,KCl添加量为0.1%,使得全鱼冻成品营养丰富,硬度适中,富有弹性,以甜味为主,具有淡淡的鱼鲜味。
进一步的,所述鲫鱼全鱼冻的成品质量评价方法包括TPA质构测定(形变30%,预测试速度2mm/s,测试速度1mm/s,触发点负荷5g[11-12])、水浴加热法(使恒温水浴锅保持在37℃,放入样品,每10min观察一次,直至完全溶化(若1h还没溶化,记录为不溶))和感官品评法(对鱼汤和鲫鱼全鱼冻的色泽、味道、气味和形态结构进行评价)。
3.有益效果
相比于现有技术,本发明的优点在于:
(1)本方案可以通过优化鲫鱼全鱼冻制备工艺中的各项配方参数,并对其进行脱腥和防腐处理,使得成品鱼肉冻富含水分,营养丰富,硬度适中,富有弹性,以甜味为主,具有淡淡的鱼鲜味,贮藏时间延长。
(2)新鲜调味品为葱(鱼肉20g,鱼汤50g的情况下(后续配料同样鱼肉和鱼汤同样比重)葱的适宜添加量为2%时,脱腥效果最好)、姜(姜的适宜添加量为1.5%)、蒜(蒜的适宜添加量为1%)和柠檬(柠檬的最适宜添加量为2%)中的一种或多种,香辛料为十三香(十三香的适宜添加量为0.2%)、香叶(每100g的鱼肉香叶添加量为0.01g的香叶效果最佳)和干辣椒(干辣椒适宜添加量为0.1%)中的一种或多种,调味料为食盐(食盐适宜添加量为0.5%)、料酒(料酒适宜的添加量为1.5%)、陈醋(陈醋不适宜添加)、酱油(酱油的适宜添加量为1%)和白砂糖(白砂糖适宜添加量为0.25%)中的一种或多种,通过单因素实验分析得出影响鲫鱼全鱼冻色泽、味道、气味、形态结构的因素主要有4个:姜、食盐、料酒和干辣椒的添加量,通过正交实验得出姜添加量为1%,食盐添加量为0.75%时,料酒添加量为1%,干辣椒添加量为0.1%时,脱腥效果最为明显,还可通过在鱼肉冻中添加蛋白酶(胰蛋白酶和木瓜蛋白酶,胰蛋白酶适宜添加量为0.2%,木瓜蛋白酶适宜添加量为0.25%)来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定蛋白酶添加量,以及对鱼肉冻进行加热(水煮、微波和高压锅,水煮形成的鱼肉冻,色泽、滋味与形态结构都比高压锅的好,但高压锅煮出来的鱼肉冻腥味比水煮的淡,微波煮鱼对鱼肉冻脱腥的效果不明显)处理来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定加热方式。
(3)胶凝剂为海藻酸钠、琼脂或卡拉胶中的任意一种,最好为海藻酸钠,用琼脂作为胶凝剂时,明显优于用海藻酸钠和卡拉胶时的效果,但硬度过硬,通过外界实验可得出卡拉胶最易溶解,不是胶凝剂的最佳选择,海藻酸钠的硬度适中,色泽、滋味、气味、形态结构得分都较好,这是因为海藻酸盐可与大多数多价阳离子(镁和汞除外)产生交联反应,随着多价阳离子浓度增加,可使海藻酸盐溶液变稠,继而形成凝胶。海藻酸盐凝胶属于热不可逆的凝胶,因此,本试验选取海藻酸钠作为鱼冻的胶凝剂。
(4)固形剂为硫酸钙,传统工艺使用氯化钙作为固形剂。但这一体系难以控制凝胶速度,当凝胶外部交联过快时,会在表层迅速形成致密结构,组织凝胶内部的交联过程,影响凝胶机构和吸水性,而硫酸钙在特点pH条件下,可以保持体系中只有少量钙离子与海藻酸盐反应,反应消耗掉的钙离子又会从硫酸钙的进一步解离平衡中得到补充以维持同样的钙离子浓度,胶凝剂与固形剂的分子量的比例为1:0.02-0.04。
(5)添加剂为柠檬酸、浓度为1%-1.2%的绵白糖,浓度为0%-1%的NaCl,浓度为0.4%-0.5%的KCl中的一种或多种,根据实验得出柠檬酸添对鱼冻物化品质的影响中的样品除原汤外所有都没有成型,可以得出柠檬酸会对以海藻酸钠为胶凝剂的鱼冻产生抑制作用,因而添加剂不适用柠檬酸;海藻酸钠属于亲水性的化学凝胶,添加绵白糖提前混匀,可以帮助溶胀,绵白糖还可起到增加风味,掩盖鱼腥味的作用;NaCl味咸,添加于鱼冻中,可以使产品拥有独特风味,但NaCl拥有钠离子,对海藻酸钠凝胶易产生影响,因而其添加量为0%-1%;当KCl取0.5%时,鱼冻的凝胶强度达到最高值,感官品评回馈也很好,色泽、滋味、形态结构都适宜。
(6)S6中防腐剂为山梨酸钾,通过对乳酸链球菌素、纳他霉素、山梨酸钾和茶多酚四种防腐剂进行对比试验得出山梨酸钾对鱼肉冻的防腐效果是最佳的,将山梨酸钾加入到鱼肉冻中灭菌5min(15min)后分别储藏在2-4℃,室温、37℃三个温度下,每隔一周进行观察,添加了山梨酸钾的鱼肉冻在第七天时室温和37℃储藏温度下鱼肉冻的微生物指标均超标,2-4℃冷藏温度下,第7天仅对照鱼肉冻的霉菌指标超标,在第14天仅添加了山梨酸钾鱼肉冻的霉菌指标超标,说明添加了山梨酸钾的鱼肉冻能在2-4℃,室温、37℃三个温度下储藏7天,在第21天鱼肉冻的微生物指标都超标(未超标,说明灭菌15min情况下的山梨酸钾灭菌情况更佳),说明山梨酸钾对鱼肉冻有防腐效果,能延长鱼肉冻货架期,其中添加了山梨酸钾的鱼肉冻2-4℃冷藏最佳,灭菌环境温度为118-125℃,在121℃的灭菌温度下,鱼肉冻灭菌时间越长,检测出的微生物数量越少,均达到合格标准,但是凝固程度会随着灭菌时间的递增而递减,灭菌时间为5-15min,灭菌时间为15min比灭菌时间5min起到了较好的灭菌效果,灭菌时间15min时,添加山梨酸钾在2-4℃温度下储藏到21天时微生物指标均尚未超标。
(7)S6中灭菌过程中通过平板计数法(计算菌落总数和霉菌)和MPN计数法(计算大肠菌群数)确定鲫鱼全鱼冻中微生物数据。
(8)脱腥处理中鱼肉冻凝胶强度的因素包括食盐、姜、料酒和干辣椒的添加量,且上述因素的影响程度依次减小,食盐最佳添加量为0.75%,姜最佳添加量为1%,料酒最佳添加量为1%,干辣椒最佳添加量为0.1%,脱腥效果最佳,成品全鱼肉冻营养丰富,硬度适中,富有弹性,具有鲜美的味道,无鱼腥味。
(9)(通过凝胶强度测定法和感官评分法两种实验方法测定结果基本一致,均可得出)S4得到鱼冻原液过程中鲫鱼全鱼冻凝胶强度的影响因素分别为胶凝剂与固形剂比例、绵白糖的浓度和KCl的添加量,且三者的影响程度依次减小,最终确定以海藻酸钠为胶凝剂的鱼冻的胶凝剂与固形剂比例为1:0.03,糖浓度为1.2%时,KCl添加量为0.1%,使得全鱼冻成品营养丰富,硬度适中,富有弹性,以甜味为主,具有淡淡的鱼鲜味。
(10)鲫鱼全鱼冻的成品质量评价方法包括TPA质构测定(形变30%,预测试速度2mm/s,测试速度1mm/s,触发点负荷5g[11-12])、水浴加热法(使恒温水浴锅保持在37℃,放入样品,每10min观察一次,直至完全溶化(若1h还没溶化,记录为不溶))和感官品评法(对鱼汤和鲫鱼全鱼冻的色泽、味道、气味和形态结构进行评价)。
附图说明
图1为本发明的主要流程图;
图2为本发明的防腐处理部分的流程图;
图3为本发明的感官品评法部分示意图;
图4为本发明的不同的胶凝剂与固形剂比例对鱼冻凝胶强度的影响示意图;
图5为本发明的不同的绵白糖添加量对鱼冻凝胶强度的影响的示意图;
图6为本发明的不同KCl添加量对鱼冻凝胶强度的影响的示意图;
图7为本发明的菌落总数平板计数法的流程图;
图8为本发明的霉菌和酵母平板计数法的流程图;
图9为本发明的大肠菌群MPN计数检测法的流程图。
具体实施方式
请参阅图1-7的一种鲫鱼全鱼冻制备的工艺方法,它包括以下步骤:
S1、原料预处理,取鲫鱼,除去鱼鳞、鱼鳃及内脏,用清水洗净,得到备用原料鱼,并将其进行冰冻冷;
S2、煮制,将S1中所得原料鱼按料液浓度比1:6加水,再加入新鲜调味品、调味料、和香辛料进行脱腥处理,在80℃温度条件下煮制1.5h;
S3、过滤和分离,对S2中煮制后的原料鱼进行过滤和分离操作,得到鱼肉和鱼汤;
S4、调制,取S3中所得鱼汤,冷却至合适温度后,加入胶凝剂、固形剂和添加剂,混合均匀后,得鱼冻原液;
S5、压罐,将S3中所得鱼肉灌装至杯状容器中,并压实;
S6、将S4中得到的鱼冻原液按与鱼肉的合适体积比倒入杯状容器中,同时向其内添加防腐剂,进行混合,在高温环境下进行一段时间的灭菌后,再将其置于合适较低温度下进行冷藏,最终得到鲫鱼全鱼冻成品。
新鲜调味品为葱(鱼肉20g,鱼汤50g的情况下(后续配料同样鱼肉和鱼汤同样比重)葱的适宜添加量为2%时,脱腥效果最好)、姜(姜的适宜添加量为1.5%)、蒜(蒜的适宜添加量为1%)和柠檬(柠檬的最适宜添加量为2%)中的一种或多种,香辛料为十三香(十三香的适宜添加量为0.2%)、香叶(每100g的鱼肉香叶添加量为0.01g的香叶效果最佳)和干辣椒(干辣椒适宜添加量为0.1%)中的一种或多种,调味料为食盐(食盐适宜添加量为0.5%)、料酒(料酒适宜的添加量为1.5%)、陈醋(陈醋不适宜添加)、酱油(酱油的适宜添加量为1%)和白砂糖(白砂糖适宜添加量为0.25%)中的一种或多种,通过单因素实验分析得出影响鲫鱼全鱼冻色泽、味道、气味、形态结构的因素主要有4个:姜、食盐、料酒和干辣椒的添加量,通过正交实验得出姜添加量为1%,食盐添加量为0.75%时,料酒添加量为1%,干辣椒添加量为0.1%时,脱腥效果最为明显,还可通过在鱼肉冻中添加蛋白酶(胰蛋白酶和木瓜蛋白酶,胰蛋白酶适宜添加量为0.2%,木瓜蛋白酶适宜添加量为0.25%)来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定蛋白酶添加量,以及对鱼肉冻进行加热(水煮、微波和高压锅,水煮形成的鱼肉冻,色泽、滋味与形态结构都比高压锅的好,但高压锅煮出来的鱼肉冻腥味比水煮的淡,微波煮鱼对鱼肉冻脱腥的效果不明显)处理来进行脱腥处理,冷藏后对各鱼肉冻样品进行感官评价测定,由此确定加热方式。
胶凝剂为海藻酸钠、琼脂或卡拉胶中的任意一种,最好为海藻酸钠,用琼脂作为胶凝剂时,明显优于用海藻酸钠和卡拉胶时的效果,但硬度过硬,通过外界实验可得出卡拉胶最易溶解,不是胶凝剂的最佳选择,海藻酸钠的硬度适中,色泽、滋味、气味、形态结构得分都较好,这是因为海藻酸盐可与大多数多价阳离子(镁和汞除外)产生交联反应,随着多价阳离子浓度增加,可使海藻酸盐溶液变稠,继而形成凝胶。海藻酸盐凝胶属于热不可逆的凝胶,因此,本试验选取海藻酸钠作为鱼冻的胶凝剂。
固形剂为硫酸钙,传统工艺使用氯化钙作为固形剂。但这一体系难以控制凝胶速度,当凝胶外部交联过快时,会在表层迅速形成致密结构,组织凝胶内部的交联过程,影响凝胶机构和吸水性,而硫酸钙在特点pH条件下,可以保持体系中只有少量钙离子与海藻酸盐反应,反应消耗掉的钙离子又会从硫酸钙的进一步解离平衡中得到补充以维持同样的钙离子浓度,胶凝剂与固形剂的分子量的比例为1:0.02-0.04。
添加剂为柠檬酸、浓度为1%-1.2%的绵白糖,浓度为0%-1%的NaCl,浓度为0.4%-0.5%的KCl中的一种或多种,根据实验得出柠檬酸添对鱼冻物化品质的影响中的样品除原汤外所有都没有成型,可以得出柠檬酸会对以海藻酸钠为胶凝剂的鱼冻产生抑制作用,因而添加剂不适用柠檬酸;海藻酸钠属于亲水性的化学凝胶,添加绵白糖提前混匀,可以帮助溶胀,绵白糖还可起到增加风味,掩盖鱼腥味的作用;NaCl味咸,添加于鱼冻中,可以使产品拥有独特风味,但NaCl拥有钠离子,对海藻酸钠凝胶易产生影响,因而其添加量为0%-1%;当KCl取0.5%时,鱼冻的凝胶强度达到最高值,感官品评回馈也很好,色泽、滋味、形态结构都适宜。
S6中防腐剂为山梨酸钾,通过对乳酸链球菌素、纳他霉素、山梨酸钾和茶多酚四种防腐剂进行对比试验得出山梨酸钾对鱼肉冻的防腐效果是最佳的,将山梨酸钾加入到鱼肉冻中灭菌5min(15min)后分别储藏在2-4℃,室温、37℃三个温度下,每隔一周进行观察,添加了山梨酸钾的鱼肉冻在第七天时室温和37℃储藏温度下鱼肉冻的微生物指标均超标,2-4℃冷藏温度下,第7天仅对照鱼肉冻的霉菌指标超标,在第14天仅添加了山梨酸钾鱼肉冻的霉菌指标超标,说明添加了山梨酸钾的鱼肉冻能在2-4℃,室温、37℃三个温度下储藏7天,在第21天鱼肉冻的微生物指标都超标(未超标,说明灭菌15min情况下的山梨酸钾灭菌情况更佳),说明山梨酸钾对鱼肉冻有防腐效果,能延长鱼肉冻货架期,其中添加了山梨酸钾的鱼肉冻2-4℃冷藏最佳,灭菌环境温度为118-125℃,在121℃的灭菌温度下,鱼肉冻灭菌时间越长,检测出的微生物数量越少,均达到合格标准,但是凝固程度会随着灭菌时间的递增而递减,灭菌时间为5-15min,灭菌时间为15min比灭菌时间5min起到了较好的灭菌效果,灭菌时间15min时,添加山梨酸钾在2-4℃温度下储藏到21天时微生物指标均尚未超标。
S6中灭菌过程中通过平板计数法(计算菌落总数和霉菌)和MPN计数法(计算大肠菌群数)确定鲫鱼全鱼冻中微生物数据。
脱腥处理中鱼肉冻凝胶强度的因素包括食盐、姜、料酒和干辣椒的添加量,且上述因素的影响程度依次减小,食盐最佳添加量为0.75%,姜最佳添加量为1%,料酒最佳添加量为1%,干辣椒最佳添加量为0.1%,脱腥效果最佳,成品全鱼肉冻营养丰富,硬度适中,富有弹性,具有鲜美的味道,无鱼腥味。
(通过凝胶强度测定法和感官评分法两种实验方法测定结果基本一致,均可得出)S4得到鱼冻原液过程中鲫鱼全鱼冻凝胶强度的影响因素分别为胶凝剂与固形剂比例、绵白糖的浓度和KCl的添加量,且三者的影响程度依次减小,最终确定以海藻酸钠为胶凝剂的鱼冻的胶凝剂与固形剂比例为1:0.03,糖浓度为1.2%时,KCl添加量为0.1%,使得全鱼冻成品营养丰富,硬度适中,富有弹性,以甜味为主,具有淡淡的鱼鲜味。
鲫鱼全鱼冻的成品质量评价方法包括TPA质构测定(形变30%,预测试速度2mm/s,测试速度1mm/s,触发点负荷5g[11-12])、水浴加热法(使恒温水浴锅保持在37℃,放入样品,每10min观察一次,直至完全溶化(若1h还没溶化,记录为不溶))和感官品评法(对鱼汤和鲫鱼全鱼冻的色泽、味道、气味和形态结构进行评价)。
通过在传统鱼冻的基础上加入海藻多糖,使得鱼冻凝胶强度提高,鱼冻中富含水分,口感Q弹,减少鱼腥味,且一定程度上减少了商业成本,可为鱼冻的制作和流通带来了较好效益,各种优化配方参数的确定,使得鱼冻的工业化、规模化成为可能,同时在添加防腐剂的同时进行灭菌操作,减少了微生物的数量,使得鱼冻保存期延长。
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揭露的技术范围内;根据本发明的技术方案及其改进构思加以等同替换或改变;都应涵盖在本发明的保护范围内。
Claims (10)
1.一种鲫鱼全鱼冻制备的工艺方法,其特征在于:包括以下步骤:
S1、原料预处理,取鲫鱼,除去鱼鳞、鱼鳃及内脏,用清水洗净,得到备用原料鱼,并将其进行冰冻冷;
S2、煮制,将S1中所得原料鱼按料液浓度比1:6-8加水,再加入新鲜调味品、调味料、和香辛料进行脱腥处理,在70-90℃温度条件下煮制1-2h;
S3、过滤和分离,对S2中煮制后的原料鱼进行过滤和分离操作,得到鱼肉和鱼汤;
S4、调制,取S3中所得鱼汤,冷却至合适温度后,加入胶凝剂、固形剂和添加剂,混合均匀后,得鱼冻原液;
S5、压罐,将S3中所得鱼肉灌装至杯状容器中,并压实;
S6、将S4中得到的鱼冻原液按与鱼肉的合适体积比倒入杯状容器中,同时向其内添加防腐剂,进行混合,在高温环境下进行一段时间的灭菌后,再将其置于合适较低温度下进行冷藏,最终得到鲫鱼全鱼冻成品。
2.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述新鲜调味品为葱、姜、蒜和柠檬中的一种或多种,所述香辛料为十三香、香叶和干辣椒中的一种或多种,所述调味料为食盐、料酒、陈醋、酱油和白砂糖中的一种或多种。
3.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述胶凝剂为海藻酸钠、琼脂或卡拉胶中的任意一种。
4.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述固形剂为硫酸钙,所述胶凝剂与固形剂的分子量的比例为1:0.02-0.04。
5.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述添加剂为柠檬酸、浓度为1%-1.2%的绵白糖,浓度为0%-1%的NaCl,浓度为0.4%-0.5%的KCl中的一种或多种。
6.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述S6中防腐剂为山梨酸钾,灭菌环境温度为118-125℃,灭菌时间为5-15min。
7.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述S6中灭菌过程中通过平板计数法和MPN计数法确定鲫鱼全鱼冻中微生物数据。
8.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述脱腥处理中鱼肉冻凝胶强度的因素包括食盐、姜、料酒和干辣椒的添加量,且上述因素的影响程度依次减小。
9.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述S4得到鱼冻原液过程中鲫鱼全鱼冻凝胶强度的影响因素分别为胶凝剂与固形剂比例、绵白糖的浓度和KCl的添加量,且三者的影响程度依次减小。
10.根据权利要求1所述的一种鲫鱼全鱼冻制备的工艺方法,其特征在于:所述鲫鱼全鱼冻的成品质量评价方法包括TPA质构测定、水浴加热法和感官品评法。
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