CN103750138B - 一种海带功能性鱼饺及其加工方法 - Google Patents
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Abstract
本发明公开了一种海带功能性鱼饺及其加工方法,包括以下步骤:首先制备海带多酚粉及海带粒;将鱼肉斩拌成鱼糜,将海带多酚粉及粒加入鱼糜中,加入适量蛋清、盐、姜、蒜等搅拌均匀,即成馅料;将干燕皮用水浸湿,切成方形,每张燕皮上放入10克左右配好的鱼馅将燕皮折起,包严肉馅,把边捏紧,即制得鱼饺。煮熟、速冻、冷藏,得到海带功能性鱼饺。优点是含有海带多酚活性因子,具有抗氧化和免疫调节功能,制备的鱼饺营养丰富,具有海带的各种药用价值及鲜脆爽口的味感。
Description
技术领域
本发明属于食品加工领域,尤其是涉及一种以海带为原料生产的功能性鱼饺及其加工方法。
背景技术
海带是一种营养丰富的食用褐藻,具有高碳水化合物、高纤维、高矿物元素、中蛋白、低脂肪的特点。海带中碘含量约为3~5%,多食海带能有效的防治甲状腺肿大,还能预防动脉硬化,降低胆固醇与脂的堆积。在我国从北方的辽宁、山东到南方的江苏、浙江和广东福建沿海地区均有养殖,海带养殖已成为我国水产养殖的支柱产业之一。目前我国海带资源基本上处在初级产品的加工水平上,我国海带产业存在资源利用率低、产品附加值低、生产成本高、经济效益差、环境污染严重等问题。因此,拓宽海带深加工渠道,实现海带高值化利用是十分必要的。将海带加工的边角料变废为宝,建立海带多酚提取的方法,对产业化应用海带,提升海带经济价值具有十分现实的意义。
研究表明,海带中的多酚化合物具有自由基清除能力,有抗氧化、抗癌和抗肿瘤的作用,采用海带多酚作为一种有潜力的抗氧化剂,在功能性食品中进行应用具有非常重要的意义。
目前,我国低值鱼和小杂鱼的产量居于国际前列,低值鱼产量高,蛋白质含量也与优质鱼相当。但肉间刺多,用传统的烹饪方法很难将鱼刺去掉。这些小而多的肌间刺妨碍了很多消费者的选择。这些特性决定这部分鱼类是开发鱼糜制品的理想原料。
我国市面上大部分的鱼糜制品多为传统的水发鱼丸和油炸鱼丸,产品形式较为单一,且功能性鱼糜制品相对较少。将具有高营养价值的海带添加到鱼饺馅料当中,并辅以功能性海带多酚,既在产品形式上与传统鱼糜制品不同,又在营养价值上比传统鱼饺有所提高,同时具有一定的功能特性。
发明内容
本发明所要解决的技术问题是提供一种风味独特,营养丰富,而且具有抗氧化和免疫调节功能的海带多酚功能性鱼饺及其制备方法。
本发明解决上述技术问题所采用的技术方案为:
一种海带功能性鱼饺,其馅料包括如下重量份数的原料:
鱼肉70~75份
猪肥肉3份
海带粒15~20份
冰水20~25份
海带多酚粉3份
鸡蛋5份
生姜0.3份
大蒜0.3份
食盐0.7份
蔗糖0.7份
山梨醇0.7份
复合磷酸盐0.1份
香辛料0.3份。
上述海带功能性鱼饺的加工方法包括以下步骤:
(1)制备海带粒:
将新鲜海带洗净去根,绞碎至1~3mm3大小,放置于烘箱内50℃烘至含水量30~40wt%,得到富含微量元素的海带粒;
(2)预处理及采肉:将清洗干净的淡水鱼体去鱼皮、去表层紫红色鱼肉,并剔去鱼骨,得到鱼肉;猪肥肉切成3~4cm3小块待用;
(3)斩拌:将鱼肉切成小块,加到斩拌机中进行斩拌,斩拌均匀1min后边斩拌边加入配方量的冰水、鸡蛋清及食盐,打成鱼浆后,3min后加入冷却的海带粒,7min后斩拌一次加入配方量的生姜、蒜头、香辛料、蔗糖、山梨醇、复合磷酸盐及香辛料搅拌均匀,最后加入海带多酚粉及猪肥肉,斩拌10-15min;所述的海带粒的添加量为2kg/10kg鱼肉,海带多酚粉的添加量为5g/kg鱼肉;
(4)包制:将干燕皮用水浸湿,切成8×8cm的方形,每张燕皮上放入10g左右配好的馅料将燕皮折起来,包严肉馅,把边捏紧,即制得海带鱼饺;
(5)蒸煮:将制得的鱼饺在90℃水煮成型,保持20min;
(6)冷冻:将水煮成型的鱼饺在-25℃以下快速冷冻后密封。
提取海带多酚作为天然抗氧化剂,所述海带多酚粉的制备方法包括以下步骤:
①原料分选与预处理:将新鲜海带边角料洗净去根去附生植物,用清水清洗2~3次,沥干水后匀浆成糊状;
②提取和制备:将海带浆按质量体积比1:10的料液比加入到体积浓度为50%~60%的乙醇溶液中,用0.1N的NaOH将pH值调节到6.5~7,浸泡过夜,过滤后弃去残渣,将滤液真空蒸发浓缩除去乙醇,过0.45μm水膜即得到海带多酚粗提液,冷冻干燥,即得到粉末状的海带多酚粗提物。
步骤①中真空蒸发浓缩温度不高于40℃,蒸发时间不能低于2h。提取过程中的海带残渣可用于提取其他海藻活性物质。
与现代技术相比,本发明的优点在于:本发明一种以海带为原料生产功能性鱼饺的方法,相比传统的鱼饺,以淡水鱼肉作为原料,添加富含微量元素的海带粒,使馅料在低脂的水平上依然具有较好的乳化性质;海带多酚的添加能够有效地清除人体内的自由基,同时作为食品天然抗氧化剂,有效的延长鱼饺的货架期;本产品低脂肪、低热量,具有浓厚的海洋鲜味,回味幽咸芳香。
综上所述,本发明一种海带功能性鱼饺的加工方法,采用一定的前处理制备海带多酚粗提物,添加到鱼浆中,与海带粒进行复合配比,研制出一种高蛋白、低脂肪、低热量,具有良好风味与口感,以及显著抗氧化作用的鱼糜制品。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
一、实验测定方法
1.海带多酚总酚含量的测定
总酚含量的测定采用Folin-Denis法(以下简称FD法),以没食子酸(Galicacid)作为标准品,对海带中总的褐藻多酚做定量分析。目前,国内外相关研究者基本上均采用美国分析化学协会的比色分析法,即使钨钼酸盐氧化酚类化合物形成有色的铝蓝复合物,该方法实质上测量的是待测物质中的酚羟基总数,具有很高的精确度和准确度。
取0.5mL待测物,加2.5mLFD试剂,反应5min后,加2mL75g/L的碳酸钠溶液,用蒸馏水定容至10mL,然后50℃水浴5min,冷却,2h后以蒸馏水调零,测样品在760nm下的吸光度。采用没食子酸绘制标准曲线,总酚含量从没食子酸标准曲线读取。
2.DPPH自由基清除率的测定
取0.1ml海带多酚,溶于3mL的DPPH乙醇溶液中(0.1mM,95%乙醇)。在室温下避光反应充分混合20min,测定溶液在517nm下的吸光度,自由基清除活性由DPPH吸光度的降低衡量(水替代样品作为对照)。
DPPH自由基清除率
Ac为对照组的吸光度,As为样品的吸光度
下面用实施例对本发明作进一步说明,但本发明的保护范围并不限于此,保护范围以权力要求为准。
实施例:
选择符合卫生检验标准的可食用淡水鱼为原料,去皮去骨鱼肉70kg,猪肥膘3kg,将鱼肉和猪肥膘切成3×3×3cm小块,分别放置。将13kg的新鲜海带边角料打成浆,将海带浆按质量体积比1:10的料液比加入到体积浓度为50%的乙醇溶液中,用0.1N的NaOH将pH值调节到6.5~7,浸泡过夜,过滤后弃去残渣(滤渣可留用提取海藻糖等),将滤液40℃真空蒸发浓缩除去乙醇,过0.45μm水膜即得到海带多酚粗提液,冷冻干燥,即得到粉末状的海带多酚粗提物。取15kg的海带洗净,绞碎约至2mm粒径大小即可,放置烘箱中50℃,烘干至含水量30~40wt%即可,取出后冷却封装。将鱼肉加到斩拌机中进行斩拌,斩拌均匀后1min边斩拌边加入冰水、鸡蛋清及食盐,打成鱼浆后加入冷却的海带粒,约2min后,边斩拌边加入生姜粒、大蒜泥、香辛料、蔗糖、山梨醇、复合磷酸盐及香辛料搅拌均匀,最后加入海带多酚粉及猪肥肉,斩拌10-15min即制得馅料。将干燕皮用水浸湿,切成8×8cm的方形,每张燕皮上放入10g左右配好的馅料将燕皮折起来,包严肉馅,把边捏紧,即制得海带鱼饺。将制得的鱼饺在90℃水煮成型,保持20min。将水煮成型的鱼饺在-25℃以下快速冷冻后密封。
上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明中的实质范围内,做出的变化、改型、添加或替换,也属于本发明的保护范围。
Claims (3)
1.一种海带功能性鱼饺,其特征在于:其馅料包括如下重量份数的原料:
鱼肉70~75份
猪肥肉3份
海带粒14~15份
冰水20~25份
鸡蛋5份
生姜0.3份
大蒜0.3份
食盐0.7份
蔗糖0.7份
山梨醇0.7份
复合磷酸盐0.1份
香辛料0.3份
海带多酚粉0.35-0.375份;
其加工方法包括以下步骤:
(1)制备海带粒:
将新鲜海带洗净去根,绞碎至1~3mm3大小,放置于烘箱内50℃烘至含水量30~40wt%得到海带粒;
(2)预处理及采肉:将清洗干净的淡水鱼体去鱼皮、去表层紫红色鱼肉,并剔去鱼骨,得到鱼肉;猪肥肉切成3~4cm3小块待用;
(3)斩拌:将鱼肉切成小块,加到斩拌机中进行斩拌,斩拌均匀1min后边斩拌边加入配方量的冰水、鸡蛋清及食盐,打成鱼浆后,3min后加入冷却的海带粒,7min后斩拌一次加入配方量的生姜、蒜头、香辛料、蔗糖、山梨醇、复合磷酸盐及香辛料搅拌均匀,最后加入海带多酚粉及猪肥肉,斩拌10-15min;所述的海带粒的添加量为2kg/10kg鱼肉,海带多酚粉的添加量为5g/kg鱼肉;
(4)包制:将干燕皮用水浸湿,切成8×8cm的方形,每张燕皮上放入10g配好的馅料将燕皮折起来,包严肉馅,把边捏紧,即制得海带鱼饺;
(5)蒸煮:将制得的鱼饺在90℃水煮成型,保持20min;
(6)冷冻:将水煮成型的鱼饺在-25℃以下快速冷冻后密封。
2.权利要求1所述的海带功能性鱼饺,其特征在于,其特征在于,海带多酚粉的制备方法包括以下步骤:
①原料分选与预处理:将新鲜海带边角料洗净去根去附生植物,用清水清洗2~3次,沥干水后匀浆成糊状;
②提取和制备:将海带浆按质量体积比1:10的料液比加入到体积浓度为50%~60%的乙醇溶液中,用0.1N的NaOH将pH值调节到6.5~7,浸泡过夜,过滤后弃去残渣,将滤液真空蒸发浓缩除去乙醇,过0.45μm水膜即得到海带多酚粗提液,冷冻干燥,即得到粉末状的海带多酚粗提物。
3.权利要求2所述的海带功能性鱼饺,其特征在于:步骤②中真空蒸发浓缩温度不高于40℃,蒸发时间不能低于2h。
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