CN102823864B - 一种复合鱼骨素咀嚼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种复合鱼骨素咀嚼片，制备原料包括粘合剂和矫味剂，其特征在于，还包括重量比如下的原料：鱼骨素1份、鱼蛋白粉10~20份、菠萝皮40~60份、山药40~60份。其制备方法包括以下步骤：（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液减压浓缩成稠浸膏，相对密度为1.30～1.35（60℃）；（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。与现有技术比较，本发明制备的咀嚼片鱼香醇厚、营养丰富、不易引发过敏，灭菌包装后可以保存3~4年。
Description
技术领域
本发明涉及渔业加工食品领域，具体涉及一种复合鱼骨素咀嚼片及其制备方法。
背景技术
近年来，水产养殖业持续快速增长，随之带来了保鲜、加工及新产品开发不足等方面的缺陷。目前主要的鱼类副产品多为鱼干、鱼片、鱼丝等，由于加工工艺的限制，保存期多在6个月以内。保健品或零食咀嚼片市场存在纳豆咀嚼片、樱桃咀嚼片等农副产品的深加工产品，但是，动物源产品和植物源产品处理方式也不相同，由于鱼类产品大多具有特殊的腥气，如果使用肉膏、肉糜加工，在咀嚼片制作过程中中易产生营养价值的流失。综上所述，目前市场上上缺乏一种鱼香浓郁、鱼类营养未丧失、口味独特、组分天然的渔产品咀嚼片。
发明内容
本发明的技术任务是针对以上现有技术的不足，提供一种复合鱼骨素咀嚼片。
本发明解决其技术问题的技术方案是：一种复合鱼骨素咀嚼片，制备原料包括粘合剂和矫味剂，其特征在于，还包括重量比如下的原料：鱼骨素1份、鱼蛋白粉10~20份、菠萝皮40~60份、山药40~60份。
优化方案中：还包括磷酸氢钙1~3份。
优化方案中：还包括桃胶2份。
上述的复合鱼骨素咀嚼片的制备方法，其特征在于：包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液减压浓缩成稠浸膏，相对密度为1.30～1.35（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
优化方案中：步骤（1）中在滤液中还加入桃胶。
优化方案中：步骤（2）中取磷酸氢钙和鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中。
其中所述的：鱼骨素为以鱼头鱼骨为原料，经粉碎、提取、分离、真空浓缩、高温杀菌等工艺得到的鱼类骨肉精华。
鱼蛋白粉是由食用鱼类经过科学方法，脱去鱼的脂肪，去其腥味及水分而加工制成的粉状食物，是一种优质的动物蛋白食品。
菠萝皮为凤梨科植物凤梨Bromeliaco-mosa L.的果皮。含有多种有机酸，糖类，氨基酸，维生素等，还含有菠萝蛋白酶（bromelin）。
山药为薯蓣科植物薯蓣Dioscorea opposita Thunb. 的干燥根茎。含有含皂甙、粘液质、尿襄素（allan-toin）、胆碱（choline）、精氨酸（arginine）、淀粉酶、蛋白质2.7%、脂肪0.2%、淀粉16%及碘质等。
与现有技术相比较，本发明具有以下特点：
1、 咀嚼片性质稳定，体积小，储藏、运输、携带、服用均方便，保存期长；
2、 鱼骨素和鱼蛋白粉的搭配确保了鱼类食品的风味和营养价值，同时可以避免肉膏、肉糜类原料在常规咀嚼片加工中的营养丧失；
3、 山药中淀粉和粘液质含量均很高，故而不需要单独加入填充剂和粘合剂，终产品稳定性好、生产工艺简单、成本低，且山药中含有的营养物质也有助于鱼蛋白粉的吸收；
4、 菠萝皮带有清香，且微酸，有助于降低矫味剂用量或避免使用矫味剂，且其中含有的菠萝蛋白酶，有助于分解鱼骨素和鱼蛋白粉中的抗原蛋白，有效降低终产品引发过敏的几率；
5、 磷酸氢钙为稳定剂，营造弱碱性环境，有利于营养吸收和减少口腔黏膜和胃黏膜刺激，同时，也可以作为钙补充剂，增加终产品营养功效；
6、 加工工艺采取高浓度稠浸膏方式加工，可以避免使用乙醇类粘合剂。
具体实施方式
以下结合实际情况，对本发明的具体实施方式作详细说明。
实施例1，原料重量配比：鱼骨素1份、鱼蛋白粉10份、菠萝皮40份、山药60份。制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液减压浓缩成稠浸膏，相对密度为1.30（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
实施例2，原料重量配比：鱼骨素1份、鱼蛋白粉20份、菠萝皮60份、山药40份。制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液减压浓缩成稠浸膏，相对密度为1.35（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
实施例3，原料重量配比：鱼骨素1份、鱼蛋白粉20份、菠萝皮60份、山药40份、桃胶2份。制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液中加入桃胶，滤液减压浓缩成稠浸膏，相对密度为1.32（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
当鱼蛋白粉、菠萝皮含量较高，而山药含量较低的情况下，通过加入桃胶，可以更好的增加咀嚼片组分之间的粘合度，而且桃胶较其他粘合剂更不会破坏鱼产品味道。
实施例4，原料重量配比：鱼骨素1份、鱼蛋白粉15份、菠萝皮60份、山药40份、磷酸氢钙3份。制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液减压浓缩成稠浸膏，相对密度为1.32（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉、磷酸氢钙加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
其中，磷酸氢钙为稳定剂，营造弱碱性环境，有利于营养吸收和减少口腔黏膜和胃黏膜刺激，同时，也可以作为钙补充剂，增加终产品营养功效。此外，菠萝蛋白酶在弱碱性环境下，能够更好的发挥降解作用。
实施例5，原料重量配比：鱼骨素1份、鱼蛋白粉20份、菠萝皮50份、山药50份、磷酸氢钙1份、桃胶2份。制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液中加入桃胶，滤液减压浓缩成稠浸膏，相对密度为1.32（60℃）；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉、磷酸氢钙加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
实施例1~5所得产品，鱼香醇厚、营养丰富、不易引发过敏，灭菌包装后可以保存3~4年。
需要说明的是，本发明的特定实施方案已经对本发明进行了详细描述，其他业内熟知环节为公知技术，不再累述。对于本领域的技术人员来说，在不背离本发明的精神和范围的情况下对它进行的各种显而易见的改变都在本发明的保护范围之内。
Claims (1)
1.一种复合鱼骨素咀嚼片，其特征在于，原料重量配比：鱼骨素1份、鱼蛋白粉20份、菠萝皮50份、山药50份、磷酸氢钙1份、桃胶2份；制备方法包括以下步骤：
（1）取菠萝皮和山药加3倍体积的水煎煮二次，煎煮时间每次2小时，合并煎液，滤过，滤液中加入桃胶，滤液减压浓缩成稠浸膏，60℃下相对密度为1.32；
（2）在温度低于30℃的情况下，将鱼骨素、鱼蛋白粉、磷酸氢钙加入到步骤1所得的稠浸膏中，混合均匀，过20目筛制粒、整粒，得到干颗粒，压片。
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