CN107242474A - 河豚鱼鱼皮营养布丁的制作方法 - Google Patents
河豚鱼鱼皮营养布丁的制作方法 Download PDFInfo
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Abstract
本发明提供了一种河豚鱼鱼皮营养布丁的制作方法,具体步骤为:取河豚鱼鱼皮,除脂脱腥;加入白醋和单宁酸,加热,得到混合提取液;冷却后接种酵母粉,发酵,离心,收集液相;加入氧化单宁酸溶液,按比例选择加入其他配料;加热后分装入模具,于4℃凝胶,即得到河豚鱼鱼皮营养布丁。本发明提高了鱼皮胶原的溶出率与溶出效率,改善了布丁产品的凝胶特性;显著降低熬煮液鱼腥味,改善了布丁产品风味;增强凝胶性能,改善了产品形态和稳定性,方法安全、有效;与其它添加胶体的布丁产品相比,本发明的鱼蛋白营养布丁降低了产品热量,保持了高蛋白,营养价值高,产品更健康。
Description
技术领域
本发明涉及一种鱼皮即食食品领域,特别涉及一种复合鱼肉或枸杞、蜂蜜、银耳的胶冻类食品。
背景技术
鱼皮富含胶原,后者是良好的蛋白质资源,具有优良的凝胶性能,并且鱼皮明胶的应用不存在着宗教和文化限制,产品接受度高。利用鱼皮胶原开发各类营养健康食品既可避免浪费资源和环境污染,又可提高其附加值。
布丁类食品是一类以胶体为基料,添加各种凝胶强化剂和呈味剂等物料,制作成不同形状的胶冻类产品。通常布丁类食品的胶体基料为碳水化合物胶体或蛋白类胶体。近年来由于消费者对摄入热量和营养健康的关注,后者越发受到欢迎。目前我国布丁类食品发展迅速,但口味比较单一,以甜味为主,且蛋白含量较低,营养性不佳,市场并未充分打开。开发营养健康、凝胶性能优越、风味浓郁且多样化的新型布丁食品是今后的发展趋势。
近年来我国河豚鱼消费量迅速上升,2015年养殖产量达22940吨,随之而来产生了大量加工副产物——鱼皮。河豚鱼鱼皮明胶具有较好的凝胶性能,胶熔点较猪牛皮明胶低,更符合布丁食品入口即化的要求,同时脂肪含量低,适合开发营养布丁食品。此外,鱼皮胶原蛋白具有多种功能性质,有益于人体增强免疫、改善皮肤、促进肠道吸收等功效,以河豚鱼鱼皮开发布丁产品营养价值更高,消费期望值高。
本发明通过特定的加工技法将河豚鱼鱼皮的胶原充分溶出,并采用多酚结合酵母发酵脱除腥味,进一步采用氧化多酚作用使其保持良好凝胶性能,最终将河豚鱼肉或枸杞、蜂蜜、银耳等原料有序组合调配,将各元素融合,开发出高蛋白、多元素、形态稳定、风味佳的新型鱼蛋白营养布丁食品。
发明内容
本发明的目的在于开发一类高蛋白、多元素、风味佳、形态稳定的新型鱼蛋白营养布丁食品。
为了达到上述目的,本发明提供一种河豚鱼鱼皮营养布丁的制作方法,具体步骤为:
S1、取河豚鱼鱼皮,除脂脱腥;
S2、将步骤S1所得鱼皮置于其2~3倍质量的水中,以400W超声处理15~30min,停止超声,加入鱼皮重量(湿重)0.5~1%的白醋和0.05~0.1‰单宁酸,100~110℃加热20~60min,得到混合提取液;冷却至35℃后接种所述混合提取液0.3~1.2%的酵母粉,发酵0.5-2h,离心,收集液相,即为脱腥鱼皮熬煮液;
本步骤超声处理和白醋可加快鱼皮明胶的溶出速率,后者还可缓解鱼腥味,而单宁酸可抑制脂肪氧化,抑制鱼腥味,酵母短时发酵可以显著降低鱼皮腥味;本发明采用的酵母来源于湖北宜昌安琪酵母股份有限公司。
S3、向步骤S2所得脱腥鱼皮熬煮液中加入其体积的0.08~0.4%的氧化单宁酸溶液,按比例选择加入其他配料;
脱腥鱼皮熬煮液与所述其他配料的组成及质量配比为:
脱腥鱼皮熬煮液:河豚鱼鱼肉:糖:盐:生姜提取物:柠檬酸=1000:200~300:20~40:10~20:5~15:5~15,搅拌均匀,得混合体系I,
其中河豚鱼鱼肉提前斩碎成约0.5cm长度的肉末;
或脱腥鱼皮熬煮液:枸杞:银耳:糖:蜂蜜:柠檬调味汁=1000:50~100:70~140:8~16:8~16:5~10,搅拌均匀,得混合体系II,
其中银耳提前斩碎成0.3cm×0.3cm的小块;
本步骤使用氧化单宁酸可增强凝胶强度,稳定产品形态;
S4、将步骤S5所得混合体系I或混合体系II于30~40℃加热0.5~1h,后分装入模具,于4℃冰箱凝胶12~20h,得晶莹剔透、风味浓郁的河豚鱼鱼皮营养布丁。
优选方式下,步骤S1所述取河豚鱼鱼皮脱脂除腥的具体方法为
将所述河豚鱼鱼皮切成0.5cm×0.5cm小块,加入3~6倍体积的0.5~1.0wt%洗洁精水溶液磁力搅拌浸泡1h,后水洗3次去除残留洗洁精,过滤收集鱼皮;
采用洗洁精处理可以去除鱼皮中的大部分脂肪,减少腥味;
向S1所得鱼皮加入3~6倍体积的0.05~0.1mol/L氢氧化钠溶液磁力搅拌浸泡1h,后水洗3次去除残留氢氧化钠,过滤收集鱼皮;
采用氢氧化钠处理可进一步去除鱼皮中脂肪,减少腥味。
优选方式下,步骤S3所述氧化单宁酸制备方法为:
称取单宁酸,溶于60℃水,配制成质量浓度为2%的溶液,40℃下通氧气60min,得氧化单宁酸溶液,取用时按体积量取所需质量。
本发明的优势在于:
1.本发明采用超声波处理鱼皮,并采用白醋溶胀鱼皮,提高了鱼皮胶原的溶出率与溶出效率,改善了布丁产品的凝胶特性。
2.本发明采用洗洁精、氢氧化钠去除鱼皮脂肪,并在鱼皮熬煮过程中使用单宁酸抑制脂肪氧化,同时采用酵母短时发酵,显著降低熬煮液鱼腥味,改善了布丁产品风味。
3.本发明采用氧化单宁酸促进布丁凝胶的形成,增强凝胶性能,改善了产品形态和稳定性,方法安全、有效。
4.与其它添加胶体的布丁产品相比,本发明的鱼蛋白营养布丁降低了产品热量,保持了高蛋白,营养价值高,产品更健康。
综上,本发明的鱼蛋白营养布丁加工工艺简单、原料成本低,采用的凝胶增强方法安全有效,产品形态稳定、风味佳,尤其保持了高蛋白含量,适宜各类人群食用,具有良好的市场前景。
附图说明
图1为实施例1、实施例2产品与商业酸乳布丁和焦糖布丁的蛋白质含量;
图2为实施例1和实施例1未添加氧化单宁酸、实施例2与实施例2未添加氧化单宁酸布丁的凝胶强度;
图3为实施例1和实施例1未添加单宁酸、实施例2与实施例2未添加单宁酸布丁的硫代巴比妥酸值TBA;
图4为实施例1、实施例1未添加单宁酸且未酵母发酵,实施例2、实施例2未添加单宁酸且未酵母发酵的布丁腥味可接受度感官得分。
具体实施方式
以下实施例对本发明的技术方案做进一步说明,有助于了解本专利,但本发明的实施方案不受所述实施例的限制,本发明的保护范围有权利要求来决定。
实施例1
(1)取河豚鱼鱼皮,切成0.5cm×0.5cm小块,加入4倍体积的0.8wt%洗洁精水溶液磁力搅拌浸泡1h,后水洗3次去除残留洗洁精,过滤收集鱼皮;
(2)向(1)所得鱼皮加入2.5倍体积的0.09mol/L氢氧化钠溶液磁力搅拌浸泡1h,后水洗3次去除残留氢氧化钠,过滤收集鱼皮;
(3)将所得鱼皮置于3倍质量的水中以400W超声处理25min,停止,加入鱼皮重量(湿重)0.6%的白醋和0.09‰单宁酸,110℃加热25min,得到混合提取液,冷却至35℃,接种混合提取液质量0.6%的安琪酵母,发酵1h,离心得脱腥鱼皮熬煮液;
本发明所用白醋为一般市售白醋即可;所用洗洁精为一般的家用洗洁精,本发明使用的是雕牌高效洗洁精;
(4)向所得鱼皮熬煮液加入其体积的0.25%的氧化单宁酸溶液,并按熬煮液、河豚鱼鱼肉、糖、盐、生姜提取物、柠檬酸比例(质量g)为1000:240:25:15:7:8,搅拌均匀,得混合体系。
河豚鱼鱼肉提前斩碎成约0.5cm长度的肉末。
氧化单宁酸溶液的制备方法:称取单宁酸,溶于60℃水,配制成质量分数为2%溶液,40℃下通氧气60min,得氧化单宁酸溶液,取用时按体积量取所需质量。
(5)将所得混合体系于40℃加热0.5h,后分装入模具,于4℃冰箱凝胶15h,得晶莹剔透、风味浓郁的河豚鱼蛋白咸味营养布丁。
实施例2
(1)取河豚鱼鱼皮,切成0.5cm×0.5cm小块,加入5倍体积的0.9wt%洗洁精水溶液磁力搅拌浸泡1h,后水洗3次去除残留洗洁精,过滤收集鱼皮;
(2)向所得鱼皮加入4倍体积的0.07mol/L氢氧化钠溶液磁力搅拌浸泡1h,后水洗3次去除残留氢氧化钠,过滤收集鱼皮;
(3)将所得鱼皮置于3倍质量的水中以400W超声处理20min,停止,加入鱼皮重量(湿重)0.8%的白醋和0.07‰单宁酸,105℃加热40min,得到混合提取液;冷却至35℃,接种混合提取液质量1.0%的安琪酵母,发酵1.5h,离心得脱腥鱼皮熬煮液;
(4)向所得鱼皮熬煮液加入其体积的0.35%的氧化单宁酸溶液,并按熬煮液、枸杞、银耳、糖、蜂蜜、柠檬调味汁比例(质量g)为1000:60:100:10:12:6,搅拌均匀,得混合体系。
所述银耳提前斩碎成0.3cm×0.3cm的小块。
所述氧化单宁酸制备方法:称取单宁酸,溶于60℃水,配制成质量分数2%溶液,40℃下通氧气60min,得氧化单宁酸溶液,取用时按体积量取所需质量。
(5)将所得混合体系于35℃加热45min,后分装入模具,于4℃冰箱凝胶20h,得晶莹剔透、风味浓郁的河豚鱼蛋白甜味营养布丁。
图1为实施例1、实施例2与商业酸乳布丁和焦糖布丁的蛋白质含量,可见本发明的鱼蛋白营养布丁中蛋白质含量均>5%,远高于商业酸乳布丁的1.21%、焦糖布丁的0.33%,因而产品营养价值高。
图2为实施例1和实施例1未添加氧化单宁酸、实施例2与实施例2未添加氧化单宁酸布丁的凝胶强,可见实施例1和实施例2的鱼布丁凝胶强度高于二者未添加氧化单宁酸的鱼布丁凝胶强度,证实在熬煮液中添加氧化单宁酸可改善鱼布丁的凝胶特性。
图3为实施例1和实施例1未添加单宁酸、实施例2与实施例2未添加单宁酸布丁的TBA值,TBA值是硫代巴比妥酸值,反应脂肪的氧化情况,与鱼腥味有着直接关系。可见实施例1和实施例2的鱼布丁TBA值均低于二者未添加单宁酸的鱼布丁TBA值。
图4为感官评价腥味可接受程度得分,该打分采用腥味标准的5分制,1-5,程度分别为优秀、良好、中等、可接受、不可接受,符合国际通用的感官评价标准。图4表明实施例1和实施例2鱼布丁的鱼腥味可接受程度明显高于二者的未添加单宁酸且未酵母发酵组。
以上结果表明在熬煮鱼皮过程中添加单宁酸可抑制脂肪氧化和鱼腥味,酵母短时发酵能够显著降低腥味,改善鱼布丁风味。
以上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 (3)
1.一种河豚鱼鱼皮营养布丁的制作方法,其特征在于,具体步骤为:
S1、取河豚鱼鱼皮,除脂脱腥;
S2、将步骤S1所得鱼皮置于其2~3倍质量的水中,以400W超声处理15~30min,停止超声,加入鱼皮重量(湿重)0.5~1%的白醋和0.05~0.1‰单宁酸,100~110℃加热20~60min,得到混合提取液;冷却至35℃后接种所述混合提取液0.3~1.2%的酵母粉,发酵0.5-2h,离心,收集液相,即为脱腥鱼皮熬煮液;
S3、向步骤S2所得脱腥鱼皮熬煮液中加入其体积的0.08~0.4%的氧化单宁酸溶液,按比例选择加入其他配料;
脱腥鱼皮熬煮液与所述其他配料的组成及质量配比为:
脱腥鱼皮熬煮液:河豚鱼鱼肉:糖:盐:生姜提取物:柠檬酸=1000:200~300:20~40:10~20:5~15:5~15,搅拌均匀,得混合体系I,
其中河豚鱼鱼肉提前斩碎成约0.5cm长度的肉末;
或脱腥鱼皮熬煮液:枸杞:银耳:糖:蜂蜜:柠檬调味汁=1000:50~100:70~140:8~16:8~16:5~10,搅拌均匀,得混合体系II,
其中银耳提前斩碎成0.3cm×0.3cm的小块;
S4、将步骤S5所得混合体系I或混合体系II于30~40℃加热0.5~1h,后分装入模具,于4℃冰箱凝胶12~20h,得到河豚鱼鱼皮营养布丁。
2.根据权利要求1所述河豚鱼鱼皮营养布丁的制作方法,其特征在于,步骤S1所述取河豚鱼鱼皮脱脂除腥的具体方法为:
将所述河豚鱼鱼皮切成0.5cm×0.5cm小块,加入3~6倍体积的0.5~1.0wt%洗洁精水溶液磁力搅拌浸泡1h,后水洗3次去除残留洗洁精,过滤收集鱼皮;
向S1所得鱼皮加入3~6倍体积的0.05~0.1mol/L氢氧化钠溶液磁力搅拌浸泡1h,后水洗3次去除残留氢氧化钠,过滤收集鱼皮。
3.根据权利要求1所述河豚鱼鱼皮营养布丁的制作方法,其特征在于,步骤S3所述氧化单宁酸制备方法为:
称取单宁酸,溶于60℃水,配制成质量浓度为2%的溶液,40℃下通氧气60min,得氧化单宁酸溶液,取用时按体积量取所需质量。
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