CN107373464B - 一种黄姑鱼鱼丸品质改良剂及其应用 - Google Patents
一种黄姑鱼鱼丸品质改良剂及其应用 Download PDFInfo
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- CN107373464B CN107373464B CN201710732038.1A CN201710732038A CN107373464B CN 107373464 B CN107373464 B CN 107373464B CN 201710732038 A CN201710732038 A CN 201710732038A CN 107373464 B CN107373464 B CN 107373464B
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Abstract
本发明公开了一种黄姑鱼鱼丸品质改良剂,由以下重量份的组分组成:1~3份鼠尾草酚,10~30份蔗糖酯,1~3份甲壳素,30~50份葡萄甘露聚糖,5~10份甜菜碱,30~50份桃胶粉,10~30份米胚油,10~20份大豆蛋白,30~50份鸡蛋清,2~5份转谷氨酰胺酶,50~100份马铃薯淀粉。本发明的黄姑鱼鱼丸品质改良剂配方合理科学,各原料协同配合,能改善鱼丸的抗冻性、色泽、感官品质、质构特性(如弹性、硬度、咀嚼性等)和风味,制得的黄姑鱼鱼丸品质好,有利于提高黄姑鱼的经济价值。本发明还公开了一种黄姑鱼鱼丸品质改良剂在制作黄姑鱼鱼丸时的应用,方法简单,易实施。
Description
技术领域
本发明涉及一种添加剂,尤其是涉及一种黄姑鱼鱼丸品质改良剂及其应用。
背景技术
黄姑鱼(albiflora croaker)属硬骨鱼纲、鲈形目、石首鱼科、黄姑鱼属,又称黄婆鸡、黄姑子、花是近海暖温性中下层经济鱼类,分布于中国沿海、朝鲜、日本南部,其生长快、抗病力强、广温、广盐、饵料系数低,且肉质鲜美、营养丰富,深受国内外广大消费者欢迎,是今后集约化海水鱼类养殖最有潜力的对象之一。而目前从总体来看,目前国内对黄姑鱼的利用还停留在冻品及鲜销上,随着近年来海水养殖的黄姑鱼产量越来越高,导致黄姑鱼的价格随之下滑,因此如何对黄姑鱼进行深加工,增大市场消化量,提高其经济价值是当前所面临的一个现实问题。
在我国海水鱼制品中,鱼丸是被消费者普遍接受的产品。但目前制约黄姑鱼鱼丸加工产业发展的最大问题是黄姑鱼鱼糜本身凝胶性能不佳,且在冻藏过程中极易变性,从而引起鱼丸产品品质的变化,如色泽变化、凝胶强度及弹性下降、解冻后汁液流失率高等。
现有技术(《小黄鱼全营养鱼丸加工工艺研究》,食品与加工,李玉环等)中公开了一种小黄鱼全鱼营养鱼丸加工工艺,其中通过添加玉米淀粉及蛋清以提高鱼丸的凝胶特性及弹性,但是玉米淀粉成本高,且支链淀粉的含量低,对凝胶强度的提高程度不高,同时制得的鱼丸存在易氧化变色、抗冻性差、保水性差等问题。
发明内容
本发明是为了解决现有技术的鱼丸添加剂所存在的上述技术问题,提供了一种配方合理科学,能改善黄姑鱼鱼丸抗冻性、色泽、感官品质、质构特性(如弹性、硬度、咀嚼性等)及风味的黄姑鱼鱼丸品质改良剂。
本发明还公开了一种黄姑鱼鱼丸品质改良剂在制作黄姑鱼鱼丸时的应用,方法简单,易实施。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种黄姑鱼鱼丸品质改良剂,由以下重量份的组分组成:1~3份鼠尾草酚,10~30份蔗糖酯,1~3份甲壳素,30~50份葡萄甘露聚糖,5~10份甜菜碱,30~50份桃胶粉,10~30份米胚油,10~20份大豆蛋白,30~50份鸡蛋清,2~5份转谷氨酰胺酶,50~100份马铃薯淀粉。本发明针对以黄姑鱼鱼肉为主要原料的黄姑鱼鱼丸开发了一种品质改良剂,其中,鼠尾草酚具有优异的抗氧化性,其能迅速夺取鱼丸成型后内部空隙中的氧气,从而避免油脂的氧化,有利于维持鱼丸的外观及风味,避免造成鱼丸色泽偏暗甚至发黑;蔗糖酯具有很强的表面活性,具有良好的乳化、分散、增溶、润湿、保鲜等许多特性,并能造成细胞周围的疏水环境,减少冷冻保藏时冰晶对细胞的损伤,从而有利于降低鱼丸解冻时汁液的流失,最重要的是,本发明中含有马铃薯淀粉,马铃薯淀粉易老化,造成鱼丸口感变硬,而蔗糖酯能与淀粉类物质相互作用,防止马铃薯淀粉老化,提高产品的稳定性;甲壳素能抑制鱼肉肌原纤维蛋白中盐溶性蛋白含量、Ca2+-ATPase活性、巯基含量和凝胶强度的下降以及防止鱼糜蛋白表面疏水性及二硫键的增加,提高肌原纤维蛋白的水合作用,并能最大限度地保持水分不冻结,有效抑制鱼肉蛋白质冷冻变性,相对于常规的抗冻变性剂如蔗糖和山梨醇等甜味较重和热量高会影响产品的口味和营养价值的缺点,甲壳素具有更为显著的使用优势;马铃薯淀粉能增加鱼丸的保水性,并使鱼丸截面致密,同时起到增量、降低成本的作用,但是马铃薯淀粉加入量不可过多,否则会造成鱼丸发硬、口感粗糙,另外马铃薯淀粉在糊化膨胀后会填充到鱼肉肌原纤维蛋白网格中,导致鱼丸的粘聚性降低易破碎并降低鱼丸的弹性,而本发明中的桃胶粉能与鱼肉蛋白质分子结合形成均匀、致密的三维凝胶网络结构,提高鱼丸的粘聚性,有效解决了添加马铃薯粉导致鱼丸的粘聚性降低易破碎的问题,同时桃胶粉能使鱼丸更富有弹性,但桃胶粉的加入不能过多,过多的桃胶粉反而不利于三维凝胶网络的形成;黄姑鱼鱼糜本身凝胶性能不佳,而葡萄甘露聚糖能把鱼肉蛋白质分子有效地结合在葡萄甘露聚糖形成的凝胶体系中,同时协同大豆蛋白及鸡蛋清这两种凝胶增强物质,从而能大大改善鱼丸的凝胶特性,使鱼丸更具有弹性与耐咀嚼性,同时有效解决添加马铃薯粉导致鱼丸弹性降低以及黄姑鱼鱼糜本身凝胶性能不佳的问题,但大豆蛋白与鸡蛋清的加入量不能过多,大豆蛋白的加入量过多会造成固形物的增加,可能与鱼肉蛋白竞争可利用的水分,从而对蛋白相产生浓缩效应而降低弹性;而鸡蛋清具有膨胀性,鸡蛋清加入过多,在鱼丸加热时会使其表面不光滑,影响鱼丸的外观,因此须严格控制大豆蛋白和鸡蛋清的加入量;鱼丸在在冷冻保藏时,冻结引起的冰晶析出会导致鱼肉细胞液的浓缩,使其中的盐浓度升高和pH改变,由此引发鱼肉蛋白的变性,造成鱼丸口感较硬,因此,本发明中添加了甜菜碱以解决该问题,甜菜碱通过与鱼肉蛋白质的相互作用保护鱼肉细胞在高细胞液浓度下不变性,有助于保持口感;米胚油是一种具有丰富的营养价值和生理功能的油脂,其中主要为不饱和脂肪酸和维生素E,其中的不饱和脂肪酸会渗入鱼肉细胞液中增加不饱和脂肪酸的含量,使冰点降低,有利于冷冻时冰晶的分布均匀和细小,从而减少低温给鱼丸带来的破坏作用,而维生素E具有很好的抗氧化作用,进一步避免鱼丸因氧化而导致色泽偏黑,能有效改善鱼丸色泽。本发明的黄姑鱼鱼丸品质改良剂配方合理科学,各原料协同配合,能改善鱼丸的抗冻性、色泽、感官品质、质构特性(如弹性、硬度、咀嚼性等)和风味,制得的黄姑鱼鱼丸品质好,有利于提高黄姑鱼的经济价值。
作为优选,所述桃胶粉通过以下方法制得:将桃胶经冷冻干燥后,粉碎、过筛,得桃胶粉。
一种黄姑鱼鱼丸品质改良剂在制作黄姑鱼鱼丸时的应用,具体应用方法为:在对黄姑鱼肉进行调味斩后,加入所需量的黄姑鱼鱼丸品质改良剂进行斩拌。
因此,本发明具有如下有益效果:
(1)本发明的黄姑鱼鱼丸品质改良剂配方合理科学,各原料协同配合,能改善鱼丸的抗冻性、色泽、感官品质、质构特性(如弹性、硬度、咀嚼性等)和风味,制得的黄姑鱼鱼丸品质好,有利于提高黄姑鱼的经济价值;
(2)本发明的黄姑鱼鱼丸品质改良剂在制作黄姑鱼鱼丸时的应用,方法简单,易实施。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
实施例1
(1)采肉:将新鲜的黄姑鱼或解冻的冷冻黄姑鱼处理后进行采肉,得黄姑鱼肉,按以下质量配比计量各原料:1kg鼠尾草酚,10kg蔗糖酯,1kg甲壳素,30kg葡萄甘露聚糖,5kg甜菜碱,30kg桃胶粉,10kg米胚油,15kg食盐,5kg姜汁,10kg料酒,5kg白糖,10kg大豆蛋白,30kg鸡蛋清,2kg转谷氨酰胺酶,50kg马铃薯淀粉,200kg水,586kg黄姑鱼肉,其中桃胶粉通过以下方法制得:将桃胶经冷冻干燥后,粉碎、过筛即可;
(2)去腥漂洗:将黄姑鱼肉用温度为5℃的去腥液进行浸泡至少20min去腥后,采用质量浓度为1%的氯化钙溶液进行漂洗,黄姑鱼鱼肉与去腥液的质量比为1:5,去腥液由以下质量百分比的组分组成:0.5%碳酸氢钠,0.5%酵母粉,余量为水;漂洗温度为5℃,漂洗二次;
(3)精滤:将步骤(2)中的黄姑鱼肉送入孔径为0.5mm的精滤机进行精滤;
(4)脱水:将精滤后的黄姑鱼肉进行离心脱水,脱水至水含量为80%;
(5)斩拌:将脱水后的黄姑鱼肉空斩2min,加入食盐,盐斩10min,加入姜汁、料酒、白糖和水,调味斩5min,最后加入剩余原料,斩拌5min,得黄姑鱼鱼糜,斩拌温度控制在2℃;
(6)凝胶化:将黄姑鱼鱼糜制成大小均匀的鱼丸后,置于30℃水中浸泡20min凝胶化;
(7)成型:将凝胶化后的鱼丸置于90℃热水中加热2min凝胶成型;
(8)增弹:将成型后的鱼丸置于温度为0℃的冷水中浸泡5min;
(9)冷却、包装、冷藏:将步骤(8)中的鱼丸捞出冷却到室温后,在-30℃条件下速冻后真空包装,冷藏即可。
对比例1
本对比例与实施例1的不同之处在于,原料中未添加本发明的黄姑鱼鱼丸品质改良剂,替代添加了凝胶改良剂转谷氨酰胺酶(添加量为黄姑鱼肉质量的0.5%),其他与实施例1完全相同。
实施例2
(1)采肉:将新鲜的黄姑鱼或解冻的冷冻黄姑鱼处理后进行采肉,得黄姑鱼肉,按以下质量百分比的配比计量各原料:2kg鼠尾草酚,20kg蔗糖酯,2kg甲壳素,40kg葡萄甘露聚糖,6kg甜菜碱,40kg桃胶粉,20kg米胚油,18kg食盐,7kg姜汁,20kg料酒,7kg白糖,15kg大豆蛋白,40kg鸡蛋清,3kg转谷氨酰胺酶,60kg马铃薯淀粉,220kg水,480kg黄姑鱼肉,其中桃胶粉通过以下方法制得:将桃胶经冷冻干燥后,粉碎、过筛即可;
(2)去腥漂洗:将黄姑鱼肉用温度为7℃的去腥液进行浸泡至少20min去腥后,采用质量浓度为2%的氯化钙溶液进行漂洗,黄姑鱼鱼肉与去腥液的质量比为1:7,去腥液由以下质量百分比的组分组成:0.6%碳酸氢钠,0.8%酵母粉,余量为水;漂洗温度为7℃,漂洗二次;
(3)精滤:将步骤(2)中的黄姑鱼肉送入孔径为0.7mm的精滤机进行精滤;
(4)脱水:将精滤后的黄姑鱼肉进行离心脱水,脱水至水含量为82%;
(5)斩拌:将脱水后的黄姑鱼肉空斩3min,加入食盐,盐斩12min,加入姜汁、料酒、白糖和水,调味斩8min,最后加入剩余原料,斩拌7min,得黄姑鱼鱼糜,斩拌温度控制在5℃;
(6)凝胶化:将黄姑鱼鱼糜制成大小均匀的鱼丸后,置于35℃水中浸泡25min凝胶化;
(7)成型:将凝胶化后的鱼丸置于95℃热水中加热3min凝胶成型;
(8)增弹:将成型后的鱼丸置于温度为3℃的冷水中浸泡7min;
(9)冷却、包装、冷藏:将步骤(8)中的鱼丸捞出冷却到室温后,在-30℃条件下速冻后真空包装,冷藏即可。
对比例2
本对比例与实施例2的不同之处在于,原料中未添加本发明的黄姑鱼鱼丸品质改良剂,添加了凝胶改良剂蛋清蛋白(添加量为黄姑鱼肉质量的2%),其他与实施例1完全相同。
实施例3
(1)采肉:将新鲜的黄姑鱼或解冻的冷冻黄姑鱼处理后进行采肉,得黄姑鱼肉,按以下质量百分比的配比计量各原料:3kg鼠尾草酚,30kg蔗糖酯,3kg甲壳素,50kg葡萄甘露聚糖,10kg甜菜碱,50kg桃胶粉,30kg米胚油,20kg食盐,10kg姜汁,30kg料酒,10kg白糖,20kg大豆蛋白,50kg鸡蛋清,5kg转谷氨酰胺酶,100kg马铃薯淀粉,250kg水,329kg黄姑鱼肉,其中桃胶粉通过以下方法制得:将桃胶经冷冻干燥后,粉碎、过筛即可;
(2)去腥漂洗:将黄姑鱼肉用温度为10℃的去腥液进行浸泡至少20min去腥后,采用质量浓度为3%的氯化钙溶液进行漂洗,黄姑鱼鱼肉与去腥液的质量比为1:10,去腥液由以下质量百分比的组分组成:1%碳酸氢钠,1%酵母粉,余量为水;漂洗温度为10℃,漂洗二次;
(3)精滤:将步骤(2)中的黄姑鱼肉送入孔径为1mm的精滤机进行精滤;
(4)脱水:将精滤后的黄姑鱼肉进行离心脱水,脱水至水含量为85%;
(5)斩拌:将脱水后的黄姑鱼肉空斩2~5min,加入食盐,盐斩15min,加入姜汁、料酒、白糖和水,调味斩10min,最后加入剩余原料,斩拌10min,得黄姑鱼鱼糜,斩拌温度控制在8℃;
(6)凝胶化:将黄姑鱼鱼糜制成大小均匀的鱼丸后,置于40℃水中浸泡30min凝胶化;
(7)成型:将凝胶化后的鱼丸置于100℃热水中加热5min凝胶成型;
(8)增弹:将成型后的鱼丸置于温度为5℃的冷水中浸泡10min;
(9)冷却、包装、冷藏:将步骤(8)中的鱼丸捞出冷却到室温后,在-30℃条件下速冻后真空包装,冷藏即可。
对比例3
本对比例与实施例3的不同之处在于,原料中未添加本发明的黄姑鱼鱼丸品质改良剂,添加了凝胶改良剂卡拉胶(添加量为黄姑鱼肉质量的0.5%),其他与实施例3完全相同。
(一)解冻失水率测定
将实施例1~3、对比例1~3中冷藏的鱼丸在室温下自然解冻,然后放在吸水纸上,将水分充分吸干后称重,计算公式为:解冻失水率(%)=减少重量/冷冻前原有重量*100%。测定结果如表1所示。
表1实施例1~3及对比例1~3中鱼丸的解冻失水率测定结果
项目 | 失水率(%) |
实施例1 | 2.3 |
实施例2 | 3.1 |
实施例3 | 3.3 |
对比例1 | 18.9 |
对比例2 | 21.6 |
对比例3 | 20.2 |
从表1可以看出,添加本发明黄姑鱼鱼丸品质改良剂制得的鱼丸在解冻后失水率极低(常规鱼丸解冻失水率一般在10%以上,多达20%),可以忽略,说明本发明的黄姑鱼鱼丸品质改良剂能提高鱼丸的抗冻性与保水性。
(二)凝胶强度测试
将实施例1~3中冷藏的鱼丸在室温下自然解冻后进行凝胶强度测试,具体步骤为:选用探头为P/5s(直径5mm的球形探头),测试模式为压缩力模式,测前速度2.0mm/s,测试速度1.0mm/s,回复速度2.0mm/s,变形量20mm,感应力5g,下压次数为1次。凝胶强度(g·cm)=破断力(g)×破断距离(cm)。破断力为探头刺破凝胶时的感应力,反映鱼丸凝胶的硬度,也反映凝胶中蛋白质分子间的紧密程度:凹陷深度为凝胶破裂时探头的位移,反映鱼丸凝胶的弹性,也反映凝胶中蛋白质分子问作用力的强弱。凝胶强度测试结果如表2所示。
表2实施例1~3及对比例1~3中鱼丸凝胶强度测试结果
项目 | 凝胶强度(g·cm) |
实施例1 | 292.8 |
实施例2 | 301.6 |
实施例3 | 300.8 |
对比例1 | 162.6 |
对比例2 | 153.2 |
对比例3 | 171.2 |
从表2可以看出,添加本发明黄姑鱼鱼丸品质改良剂制得的鱼丸在解冻后凝胶强度高,具有很好的弹性与硬度,可保证口感,本发明的黄姑鱼鱼丸品质改良剂能提高鱼丸的凝胶性能。
(三)感官评定
将实施例1~3中冷藏的鱼丸在室温下自然解冻后进行感官评定,感官评定的具体方法为:选择10位感官评定员,20~40岁,系统学习过感官评定课程,有丰富的感官评定经验。采用1-5分制评定感官质量强度,5分为最强,评定指标为:气味、色泽、组织形态和滋味,利用加权法计算总分:色泽加权系数为0.3,气味及滋味加权系数为0.2,组织形态加权系数为0.3,最后取各感官加权得分,得分越高,品质越好。评定标准如表3所示,评定结果如表4所示。
表3感官评定标准
表4实施例1~3及对比例1~3中鱼丸感官评定结果
项目 | 气味 | 色泽 | 组织形态 | 滋味 | 加权得分 |
实施例1 | 4.7 | 4.8 | 5 | 4.8 | 4.84 |
实施例2 | 4.6 | 4.7 | 4.7 | 5 | 4.74 |
实施例3 | 4.5 | 4.5 | 4.7 | 4.7 | 4.6 |
对比例1 | 4 | 3.9 | 3.5 | 4.7 | 3.96 |
对比例2 | 3.8 | 3.6 | 3.2 | 4.6 | 3.72 |
对比例3 | 3.7 | 3.7 | 3.1 | 4.2 | 3.62 |
从表4可以看出,添加本发明黄姑鱼鱼丸品质改良剂制得的鱼丸感官评定加权得分更高,感官品质更为优异,说明本发明的黄姑鱼鱼丸品质改良剂能提高鱼丸的感官品质。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (1)
1.一种黄姑鱼鱼丸品质改良剂,其特征在于,由以下重量份的组分组成:1~3份鼠尾草酚,10~30份蔗糖酯,1~3份甲壳素,30~50份葡萄甘露聚糖,5~10份甜菜碱,30~50份桃胶粉,10~30份米胚油,10~20份大豆蛋白,30~50份鸡蛋清,2~5份转谷氨酰胺酶,50~100份马铃薯淀粉;所述桃胶粉通过以下方法制得:将桃胶经冷冻干燥后,粉碎、过筛,得桃胶粉。
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