CN104621626A - Food containing rich asparagus protein - Google Patents
Food containing rich asparagus protein Download PDFInfo
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- CN104621626A CN104621626A CN201510064692.0A CN201510064692A CN104621626A CN 104621626 A CN104621626 A CN 104621626A CN 201510064692 A CN201510064692 A CN 201510064692A CN 104621626 A CN104621626 A CN 104621626A
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- asparagus
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- albumen
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a food containing rich asparagus protein and belongs to the field of food processing. A minced-fish product comprises the following components in parts by weight: 10 parts of fish meat, 6-10 parts of potato starch, 10-15 parts of asparagus protein, 3-6 parts of granulated sugar, 2-4 parts of salt, 0.2-0.4 part of transglutaminase, 0.5-1.0 part of carrageenan, 0.4-0.8 part of sodium bicarbonate, 0.4-0.8 part of composite phosphate, 5-10 parts of iced water and 0.7-1.0 part of seasoning liquid. The asparagus is crushed by using a masher, alkali extraction and acid precipitation are utilized for extracting the asparagus protein. The minced fish product containing rich asparagus protein is rich in nutrition, high in protein content, resistant in storage resistance, good in gelling property and good in mouthfeel, well maintains the freshness of raw fish, can provide stable-quality materials for the processing industry of the minced fish product and has wide market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to the food being rich in asparagus albumen.
Background technology
Flesh of fish delicious flavour, fine and tender taste, being the important sources of the nutriments such as the protein of necessary for human, amino acid, fat, vitamin, mineral matter, is the important component part of people's meals.Frozen minced fillets produces surimi product, as the raw material of fish ball, breaded fish stick, emulation crab meat, peeled shrimp, scallop, imitative shark etc., it is antifreeze fish body being added after adopting meat, rinsing, dehydration the anti-protein freeze denaturalization such as carbohydrate, polyphosphate, then carries out the fribrillin concentrate of chilled storage.Rapidly, therefore produce storage tolerance, the frozen minced fillets that matter structure is good is most important for China's development of surimi product processing in recent years.
Phycobniliprotein have anti-oxidant, improve immunity of organisms and the valuable pharmacological function such as antitumor, have wide practical use in functional food, cosmetics and medicine.Asparagus is a kind of tangleweed, has another name called sea and delivers vegetables, and is the fourth-largest cultivation marine alga of China after sea-tangle, laver, undaria pinnitafida.Economize in Guangdong, Fujian etc. in recent years and coastally cultivate successfully and cultivate in a large number, point out in Compendium of Material Medica: asparagus can be controlled goitre and tie hot gas, diuresis.Therefore, asparagus has very important health-care efficacy to human body, and is of high nutritive value.Asparagus contains the crude protein of about 19% (with dry weight basis), and therefore asparagus is the desirable resource obtaining phycobniliprotein.At present, the also fewer of surimi product production is applied to by extracting the phycobniliprotein obtained in asparagus.If can add in frozen minced fillets as a kind of antioxidant using phycobniliprotein, obviously can slow down the oxidation reaction of fish meat protein in frozen storage, improve the rotten quality of fish, extend the shelf life.
TGase is a kind of transferase of catalyzing acyl transfer reaction, promotes the crosslinked action between protein, thus improves the gelling performance of albumen, finally improves the quality of product.TGase adds energy catalysis fish protein, asparagus albumen generation allos in fish gruel and is cross-linked, and can improve product yield ratio and the indirect edible quality such as color, smell and taste, nutritional labeling, succulence, elasticity increasing meat product.
Summary of the invention
The object of the present invention is to provide the food being rich in asparagus albumen, with the problem such as solve quality deterioration that surimi product in the market causes due to the physicochemical change occurred in frozen storage, gelling performance reduces, local flavor is not good, improve surimi product matter structure, make surimi product nutrition abundanter, more by consumers simultaneously.
For achieving the above object, the present invention adopts following technical scheme:
A kind of parts by weight of the surimi product raw material components and each component that are rich in asparagus albumen are the flesh of fish 100 parts, farina 6-10 part, asparagus protein 10-15 parts, granulated sugar 3-6 part, salt 2-4 part, TGase 0.2-0.4 part, carragheen 0.5-1.0 part, sodium acid carbonate 0.4-0.8 part, composite phosphate 0.4-0.8 part, frozen water 5-10 part, baste 0.7-1.0 part.
A kind of method preparing the surimi product being rich in asparagus albumen as above comprises the following steps:
(1) asparagus protein extraction: get the washing of proper amount of fresh asparagus and drain, distilled water is added according to the solid-liquid ratio of 1:17, put into mixer to blend, NaOH is added in the sample blended, NaOH concentration in solution is regulated to be 0.2mol/L, after being placed in 60 DEG C of shaking table lixiviate 2h, utilize high speed freezing centrifuge 10000r/min, 4 DEG C of centrifugal 20min, get supernatant, regulate pH to 3.5,10000r/min is used after leaving standstill 30min, 4 DEG C of centrifugal 15min, get precipitation, with distilled water, precipitation dissolving are asparagus rough protein solution;
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 5-10 and doubly oppress weight frozen water, low rate mixing 5-10min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 2-3 time;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 5-10min, make flesh of fish moisture at 80-85%;
(7) cut and mix: add 0.4-0.8 part mixed phosphate and 3-6 part granulated sugar in the flesh of fish after dewatering and cut and mix 5-10min, cut and mix temperature and control below 10 DEG C;
(8) asparagus albumen adds: adding extracting the asparagus protein solution obtained in 10-15 part step (1) in fish gruel, stirring and adding, guaranteeing that asparagus albumen mixes with fish gruel;
(9) pack, freeze, cold storage: by rotten for the fish of mixing bag distribution packaging, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 3-4h, makes the rotten central temperature of fish drop to-20 DEG C rapidly, then by the freezer of the rotten cold storage of fish below-20 DEG C;
(10) burst in arena: partly thawed by above-mentioned frozen minced fillets, put into mortar and beat about the 5min that bursts, then add 2-4 part salt to continue to beat about the 5min that bursts, by 6-10 part farina, 0.5-1.0 part carragheen, the mixing of 0.4-0.8 part sodium acid carbonate, add in fish gruel and continue to beat the 5-10min that bursts.5-10 part frozen water and pretreated TG enzyme liquid are added in fish gruel and beat about the 5min that bursts again.Finally add 0.7-1.0 part baste fully to mix in fish gruel.Beating temperature elevating range in the process of bursting controls at 5-10 DEG C;
(11) shaping: the fish gruel of beating after bursting adopts fish-meat ball making machine shaping immediately;
(12) gelation: adopt two-part to carry out.Fish gruel after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 35-50 DEG C; Second stage is boiled in boiling water, floats to fish ball;
(13) cool, pack, refrigerate: the fish ball that step (11) obtains cools rapidly, packs at low temperatures, refrigerates.
Remarkable advantage of the present invention is:
(1) antioxidation activity that in Appropriate application asparagus of the present invention, albumen has, develops a kind of surimi product being rich in asparagus albumen, takes full advantage of peculiar flavour and the nutritive value of asparagus;
(2) TGase adds in fish gruel by the present invention, catalysis fish protein, asparagus albumen generation allos are crosslinked, improve gelling performance and the water-retaining property of fish protein, product yield ratio and the indirect edible quality such as color, smell and taste, nutritional labeling, succulence, elasticity increasing meat product can be improved;
(3) the present invention develops that the frozen minced fillets obtained is nutritious, protein content is high, shelf-stable, gelation are good, mouthfeel is good, keeps the freshness of raw material fish preferably, can be surimi product processing industry and provide stay-in-grade raw material, has wide market prospects;
(4) in recent years, the ground such as Fujian, Guangdong strengthens asparagus planting scale, and asparagus output is large, source is wide, utilizes asparagus albumen development of new surimi product energy Appropriate application asparagus resource, improves its economic benefit.
Detailed description of the invention
The frozen minced fish product being rich in asparagus albumen of the present invention's development is raw materials used and formula is as follows: the flesh of fish 1kg, farina 60-100g, asparagus protein 10 0-150g, granulated sugar 30-60g, salt 20-40g, TGase 2-4g, carragheen 5-10g, sodium acid carbonate 4-8g, composite phosphate 4-8g, frozen water 50-100ml, baste 7-10g.
embodiment 1
A kind of fish ball being rich in asparagus albumen is raw materials used and formula is as follows: oppress: 1kg, farina: 80g, asparagus albumen: 150g, granulated sugar: 40g, salt: 20 g, monosodium glutamate: 4g, ginger juice: 4g, pepper powder: 2g, composite phosphate: 8g, TGase: 40g, carragheen: 8g, sodium acid carbonate: 5 g, frozen water: 50ml.
Making step is as follows:
(1) asparagus protein extraction: get the washing of proper amount of fresh asparagus and drain, distilled water is added according to the solid-liquid ratio of 1:17, put into mixer to blend, NaOH is added in the sample blended, NaOH concentration in solution is regulated to be 0.2mol/L, after being placed in 60 DEG C of shaking table lixiviate 2h, utilize high speed freezing centrifuge 10000r/min, 4 DEG C of centrifugal 20min, get supernatant, regulate pH to 3.5,10000r/min is used after leaving standstill 30min, 4 DEG C of centrifugal 15min, get precipitation, with distilled water, precipitation dissolving are asparagus rough protein solution;
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 7 times of flesh of fish weight frozen water, low rate mixing 10min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 33 times;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 10min, make flesh of fish moisture 85%;
(7) cut and mix: add 8g composite phosphate and 40g granulated sugar in the flesh of fish after 1kg dehydration and cut and mix 10min.Cut and mix temperature and control below 10 DEG C.
(8) interpolation of asparagus albumen: adding extracting the asparagus protein solution obtained in 150g step (1) in fish gruel, stirring and adding, guaranteeing that asparagus albumen mixes with fish gruel.
(9) pack, freeze, cold storage: by rotten for the fish of mixing bag distribution packaging, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 3h, makes the rotten central temperature of fish drop to-20 DEG C rapidly, then by the freezer of the rotten cold storage of fish below-20 DEG C;
(10) baste pretreatment: by 4g monosodium glutamate, 4g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(11) enzyme liquid pretreatment: TG enzyme is dissolved in water the enzyme liquid being made into applicable concentration, for subsequent use;
(12) burst in arena: partly thawed by above-mentioned frozen minced fillets, put into mortar and beat about the 5min that bursts, then add 20g sodium chloride to continue to beat about the 5min that bursts, by 80g farina, 8g carragheen, the mixing of 5g sodium acid carbonate, add in fish gruel and continue to beat the 10min that bursts.50ml frozen water and pretreated TG enzyme liquid are added in fish gruel and beat about the 5min that bursts again.Finally add baste fully to mix in fish gruel.Beating temperature elevating range in the process of bursting controls at 5-10 DEG C;
(13) shaping: the fish gruel of beating after bursting adopts fish-meat ball making machine shaping immediately;
(14) gelation: adopt two-part to carry out.Fish gruel after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 45 DEG C; Second stage is boiled in boiling water, floats to fish ball;
(15) cool, pack, refrigerate: the fish ball that step (11) obtains cools rapidly, packs at low temperatures, refrigerates.
embodiment 2
A kind of steck being rich in asparagus albumen is raw materials used and formula is as follows: oppress: 1kg, farina: 100g, asparagus albumen: 100g, granulated sugar: 30g, salt: 30 g, monosodium glutamate: 4g, ginger juice: 4g, pepper powder: 2g, composite phosphate: 5g, TGase: 20g, carragheen: 5g, sodium acid carbonate: 4 g, frozen water: 100ml.
Making step is as follows:
(1) asparagus protein extraction: get the washing of proper amount of fresh asparagus and drain, distilled water is added according to the solid-liquid ratio of 1:17, put into mixer to blend, NaOH is added in the sample blended, NaOH concentration in solution is regulated to be 0.2mol/L, after being placed in 60 DEG C of shaking table lixiviate 2h, utilize high speed freezing centrifuge 10000r/min, 4 DEG C of centrifugal 20min, get supernatant, regulate pH to 3.5,10000r/min is used after leaving standstill 30min, 4 DEG C of centrifugal 15min, get precipitation, with distilled water, precipitation dissolving are asparagus rough protein solution;
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 5 times of flesh of fish weight frozen water, low rate mixing 5min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 2 times;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 5min, make flesh of fish moisture 80%;
(7) cut and mix: add 5g composite phosphate and 30g granulated sugar in the flesh of fish after 1kg dehydration and cut and mix 5min.Cut and mix temperature and control below 10 DEG C;
(8) asparagus albumen adds: adding extracting the asparagus protein solution obtained in 100g step (1) in fish gruel, stirring and adding, guaranteeing that asparagus albumen mixes with fish gruel;
(9) pack, freeze, cold storage: by rotten for the fish of mixing bag distribution packaging, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 4h, makes the rotten central temperature of fish drop to-20 DEG C rapidly, then by the freezer of the rotten cold storage of fish below-20 DEG C;
(10) baste pretreatment: by 4g monosodium glutamate, 4g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(11) enzyme liquid pretreatment: TG enzyme is dissolved in water the enzyme liquid being made into applicable concentration, for subsequent use;
(12) arena is routed: partly thawed by above-mentioned frozen minced fillets, puts into mortar and beats about the 5min that bursts, and then adds 30g salt and continues routed about the 5min in arena, by 100g farina, 5g carragheen, the mixing of 4g sodium acid carbonate, adds in fish gruel and continues to beat routed 5min.100ml frozen water and pretreated TG enzyme liquid are added in fish gruel and beat about the 5min that bursts again.Finally add baste fully to mix in fish gruel.Beating temperature elevating range in the process of bursting controls at 5-10 DEG C;
(13) shaping: to be cut into 4 × 4cm immediately by beating the fish gruel after bursting
2bulk or diameter is the round pie of about 4cm;
(14) gelation: adopt two-part to carry out.Fish gruel after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 35 DEG C; Second stage is boiled in boiling water, floats to steck;
(15) cool, pack, refrigerate: the steck that step (11) obtains carries out quick-frozen, packs at low temperatures, refrigerates.
embodiment 3
A kind of jelly being rich in asparagus albumen is raw materials used and formula is as follows: plural gel agent: 0.5g (konjac glucomannan: xanthans: carragheen=2:1:1), white granulated sugar: 6g, citric acid: 0.5g, asparagus albumen: 1g, water: 100ml.
Making step is as follows:
(1) asparagus protein extraction: get the washing of proper amount of fresh asparagus and drain, distilled water is added according to the solid-liquid ratio of 1:17, put into mixer to blend, NaOH is added in the sample blended, NaOH concentration in solution is regulated to be 0.2mol/L, after being placed in 60 DEG C of shaking table lixiviate 2h, utilize high speed freezing centrifuge 10000r/min, 4 DEG C of centrifugal 20min, get supernatant, regulate pH to 3.5,10000r/min is used after leaving standstill 30min, 4 DEG C of centrifugal 15min, get precipitation, with distilled water, precipitation dissolving are asparagus rough protein solution;
(2) white granulated sugar pretreatment: by soluble in water for 6g white granulated sugar, stirs and makes it fully dissolve, filtered by lysate, removing impurity and undissolved white granulated sugar;
(3) plural gel agent pretreatment: konjac glucomannan, carragheen, xanthans are mixed according to weight ratio 2:1:1, crosses 100 mesh sieves, makes plural gel agent more homogeneous;
(4) asparagus albumen pretreatment: the asparagus albumen obtained in step (1) is made into protein solution by water-soluble solution;
(5) mixing, homogeneous: pretreated white granulated sugar, plural gel agent, asparagus albumen are mixed, add water and make cumulative volume reach 100ml, then with dispersion emulsifying machine process 5min, make raw material granular, product is more evenly fine and smooth;
(6) infusion concentrates: mixed material heating is to boiling, and infusion 10min, makes that various raw material is full and uniform to be melted in mixed liquor, finally adds 0.5g citric acid, fully stirs, should prevent mixed liquor from occurring bubble simultaneously, and to mixed liquor sterilizing;
(7) packing, sealing: the jelly feed liquid that step (6) is obtained clean air ambient, be not less than 80 DEG C temperature under carry out filling, and to seal immediately;
(8) cooling gel: point jelly installed is left standstill cooling, avoids vibration, until it is shaping to congeal.
embodiment 4
A kind of ice cream being rich in asparagus albumen is raw materials used and formula is as follows: full-cream condensed milk: 20g, margarine: 8g, white granulated sugar: 10g, gelatin: 0.9g, cycloheptaamylose 0.1g, asparagus albumen: 1g, water: 60ml.
Making step is as follows:
(1) asparagus protein extraction: get the washing of proper amount of fresh asparagus and drain, distilled water is added according to the solid-liquid ratio of 1:17, put into mixer to blend, NaOH is added in the sample blended, NaOH concentration in solution is regulated to be 0.2mol/L, after being placed in 60 DEG C of shaking table lixiviate 2h, utilize high speed freezing centrifuge 10000r/min, 4 DEG C of centrifugal 20min, get supernatant, regulate pH to 3.5,10000r/min is used after leaving standstill 30min, 4 DEG C of centrifugal 15min, get precipitation, with distilled water, precipitation dissolving are asparagus rough protein solution;
(2) pretreatment of asparagus albumen: the asparagus albumen that step (1) obtains is made into protein solution by water-soluble solution;
(3) white granulated sugar, gelatin, cycloheptaamylose are mixed, add appropriate warm water and dissolve.Full-cream condensed milk and margarine are added suitable quantity of water mix, add the white granulated sugar, gelatin, the cycloheptaamylose that have dissolved, and laver protein solution mixes jointly;
(4) homogeneous and sterilizing: by the ice cream feed liquid for preparing homogeneous sterilizing 20min at 80 DEG C immediately under the condition of 15-20MPa, 50-65 DEG C;
(5) cooling and aging: carry out aging after the ice cream feed liquid after sterilizing being cooled rapidly, control temperature is 2-4 DEG C, stirs 6h, feed liquid aquation is strengthened, more aging 115h;
(6) congeal: the ice cream feed liquid through above-mentioned process to be congealed under 0-4 DEG C of condition, filling;
(7) harden: the equipment that-18--30 DEG C put into by filling good ice cream is hardened, finally refrigerates at-20 DEG C.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. the application of asparagus albumen on surimi product, jelly goods, ice-cream products.
2. the application of a kind of asparagus albumen according to claim 1, is characterized in that: the parts by weight of described surimi product raw material components and each component are the flesh of fish 100 parts, farina 6-10 part, asparagus protein 10-15 parts, granulated sugar 3-6 part, salt 2-4 part, TGase 0.2-0.4 part, carragheen 0.5-1.0 part, sodium acid carbonate 0.4-0.8 part, composite phosphate 0.4-0.8 part, frozen water 5-10 part, baste 0.7-1.0 part.
3. the application of a kind of asparagus albumen according to claim 1, it is characterized in that: described asparagus albumen is from asparagus, extract the water-solubility protein obtained, described composite phosphate is mass ratio is the sodium pyrophosphate of 3:2 and the mixture of trimerization sodium pyrophosphate, monosodium glutamate, ginger juice, the pepper powder of described baste to be mass ratio be 2:2:1.
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| CN110236142A (en) * | 2019-07-05 | 2019-09-17 | 华中农业大学 | A kind of fish protein compounding powder and preparation method thereof |
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