CN108450894A - 虹鳟鱼骨酶解膏体调味料的制备方法 - Google Patents
虹鳟鱼骨酶解膏体调味料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种虹鳟鱼骨酶解膏体调味料的制备方法,将虹鳟鱼骨清洗去杂,切成小块,加水混合、高压蒸煮后匀浆,升温,加入碱性蛋白酶,酶解,之后升温灭酶,冷却;将冷却后的酶解液过筛去掉残渣,向上清液中添加增稠剂、调味、均质。本发明以虹鳟鱼加工废弃物虹鳟鱼骨为原料,研究虹鳟鱼骨膏体调味料的最佳生产工艺,以便于更好地利用自然资源、减少水产加工业废弃物排放、保护环境,经过酶解工艺制备的虹鳟鱼骨调味料,色泽可观、口感良好,含有丰富的脂肪酸和游离氨基酸,能够满足人们的需求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种虹鳟鱼骨酶解膏体调味料的制备方法。
背景技术
我国是海洋食品大国,在鱼类的加工过程中会产生40%-50%的加工副产品,如鱼骨、鱼鳞、鱼皮及内脏等,其中鱼骨大约占了15%,鱼骨是鱼体中轴骨(头骨和脊骨)、附肢骨(奇鳍骨和偶鳍骨)及鱼刺的总称。鱼骨中的主要成分是蛋白质和灰分,其次含有丰富的钙、磷等必需微量元素,除此之外还含有许多的生物活性物质,如软骨素、骨胶原等,生物学效价很高,能防止包括缺钙在内的各种营养缺乏症,被誉为“21世纪新型食品”。目前对于鱼骨的利用除了加工成动物粗饲料再利用外,市场上还有鱼骨酥、骨羹、骨糊、骨粉等产品。
虹鳟(Oncorhynchusmykiss)是鲑科、太平洋鲑属的一种鱼。原产于北美洲和太平洋西岸,主要生活在低温淡水中,对养殖水域的水质要求较高。虹鳟鱼骨中蛋白质含量丰富,粗脂肪含量高,呈味氨基酸所占比例较高,矿物质元素种类多、含量高。与市场常见的鲑鳟鱼骨、鲟鱼骨、 大西洋真鳕鱼骨及罗非鱼骨相比,粗脂肪含量最高,总蛋白含量最高。虹鳟鱼骨中胶原蛋白的含量占原料总量(湿基)的4.56%,是一种富含胶原蛋白的食品原料。虹鳟鱼骨中鲜味呈味氨基酸主要是天冬氨酸、谷氨酸、甘氨酸和谷氨酰。虹鳟鱼骨中的鱼油具有较高的营养价值,成分主要是二十碳五烯酸和二十二碳六烯酸,此外还含有亚油酸和棕榈酸。
发明内容
为了能充分利用鱼骨这一资源,提高鱼类产品附加值,减少蛋白质资源浪费,达到鱼骨副产物全利用的目的,本发明以虹鳟鱼加工废弃物虹鳟鱼骨为原料,研究虹鳟鱼骨膏体调味料的最佳生产工艺,以便于更好地利用自然资源、减少水产加工业废弃物排放、保护环境。
本发明为实现上述目的所采用的技术方案是:虹鳟鱼骨酶解膏体调味料的制备方法,将虹鳟鱼骨清洗去杂,切成小块,加水混合、高压蒸煮后匀浆,升温到40-60 ℃,加入碱性蛋白酶,酶解2 h-4 h,之后升温至90-110 ℃,灭酶,冷却;将冷却后的酶解液过筛去掉残渣,向上清液中添加增稠剂、调味、均质。
进一步地,所述加水比例为,鱼骨和水的质量比为1:1~1:2,在100-130 ℃高压蒸煮匀浆,控制pH为7.0~9.0。其优选值为,鱼骨和水的质量比为1:2,在121 ℃高压蒸煮后匀浆,控制pH为7.0。
进一步地,所述蛋白酶为胰蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶、中性蛋白酶,优选为碱性蛋白酶。
进一步地,所述增稠剂为黄原胶等其他国家标准中食品增稠剂,加入量为0.5-1.5wt%。优选为1.0wt%。
进一步地,过滤时过200目筛去掉残渣。
进一步地,均质后在121 ℃高温杀菌20分钟。
本发明的有益效果为:本发明以虹鳟鱼加工废弃物虹鳟鱼骨为原料,研究虹鳟鱼骨膏体调味料的最佳生产工艺,以便于更好地利用自然资源、减少水产加工业废弃物排放、保护环境,经过酶解工艺制备的鱼骨调味料,鱼骨中脂肪酸和游离氨基酸种类保持不变,含量有一定程度的提升,营养丰富,能够满足人们的需求。
附图说明
图1是实施例1、2、3和4不同工艺条件下虹鳟鱼骨糜的质构值。
图2是实施例1、2、3和4不同条件下虹鳟鱼骨糜的色度值。
图3添加不同含量黄原胶后虹鳟鱼骨糜的稠度变化。
具体实施方式
下面结合具体实施例对本发明作进一步解释说明。
实施例1
将虹鳟鱼骨清洗去杂,切成0.5 cm3小块,加水混合、高压蒸煮后匀浆,升温到55 ℃,加入5000 U/g的碱性蛋白酶,酶解3小时,之后升温至95 ℃,灭酶10分钟,冷却;将冷却后的酶解液过200目筛去掉残渣,向上清液中增加1.0wt%黄原胶、调味、均质,在121 ℃高温杀菌20分钟。其中匀浆过程中,鱼骨和水的质量比为1:1,在121 ℃高温蒸煮匀浆,控制pH为7.0。
实施例2
将虹鳟鱼骨清洗去杂,切成0.5 cm3小块,加水混合、常压蒸煮后匀浆,升温到55 ℃,加入5000 U/g的碱性蛋白酶,酶解3小时,之后升温至95 ℃,灭酶10分钟,冷却;将冷却后的酶解液过200目筛去掉残渣,向上清液中增加1.0wt%黄原胶、调味、均质,在121 ℃高温杀菌20分钟。其中匀浆过程中,鱼骨和水的质量比为1:2,在100 ℃高温蒸煮匀浆,控制pH为7.0。
实施例3
将虹鳟鱼骨清洗去杂,切成0.5 cm3小块,加水混合、高压蒸煮后匀浆,升温到55 ℃,加入5000 U/g的碱性蛋白酶,酶解3小时,之后升温至95 ℃,灭酶10分钟,冷却;将冷却后的酶解液过200目筛去掉残渣,向上清液中增加1.0wt%黄原胶、调味、均质,在121 ℃高温杀菌20分钟。其中匀浆过程中,鱼骨和水的质量比为1:2,在121℃高温蒸煮匀浆,控制pH为7.0。
实施例4
将虹鳟鱼骨清洗去杂,切成0.5 cm3小块,加水混合、高压蒸煮后匀浆,升温到55 ℃,加入5000 U/g的碱性蛋白酶,酶解3小时,之后升温至95 ℃,灭酶10分钟,冷却;将冷却后的酶解液过200目筛去掉残渣,向上清液中增加1.0wt%黄原胶、调味、均质,在121 ℃高温杀菌20分钟。其中匀浆过程中,鱼骨和水的质量比为1:2,在121 ℃高温蒸煮匀浆,控制pH为9.0。
图1是实施例1、2、3和4不同工艺条件下虹鳟鱼骨糜的质构值。图2是实施例1、2、3和4不同条件下虹鳟鱼鱼骨糜的色度值。
由图1、图2可知,经过常压100 ℃,料液比1:2,pH=7.0的工艺制备的膏体调味料稠度值时是最大的,但其硬度也最大,调味料的颗粒感明显,且色泽较深;经过高压121 ℃,料液比1:1,pH=7.0的工艺制备的膏体调味料,稠度变低,硬度变低,颗粒感明显降低,但色泽没有明显改善;经过高压121 ℃,料液比1:2,pH=9.0工艺制备的膏体调味料硬度适中,色泽明亮,但其有刺鼻的碱味;而经过高压121 ℃,料液比1:2,pH=7.0制备的膏体调味料色泽较明亮。
在高压121 ℃,料液比1:2,pH=7.0处理条件下,改变添加的增稠剂的用量设计了3个对比例实验,不添加黄原胶为对比例1,添加0.5%的黄原胶为对比例2,添加1.5%的黄原胶为对比例3。如图3所示,添加1%黄原胶制备的虹鳟鱼骨膏体调味料硬度适中,稠度适中,口感较好,滋味鲜美,营养丰富,迎合消费者的口感需求。
另外,酶解对膏体调味料脂肪酸组成和游离氨基酸的种类和含量也由很大影响,见表1和表2。
表1不同处理工艺下膏体料脂肪酸主要成分及含量(g/100g)
名称 | 未酶解高汤 | 酶解高汤 | 全液 |
EPA+DHAω-3脂肪酸 | <0.02 | 0.07 | <0.02 |
ω-3脂肪酸 | 0.02 | 0.33 | 0.09 |
ω-6脂肪酸 | 0.12 | 0.87 | 0.34 |
ω-9脂肪酸 | 1.19 | 2.76 | 1.64 |
ω-脂肪酸 | 1.33 | 3.95 | 2.08 |
单不饱和脂肪酸 | 1.29 | 2.99 | 1.78 |
反式脂肪酸 | 0.15 | 1.21 | 0.44 |
饱和脂肪酸 | 0.84 | 1.45 | 1.14 |
未知组分 | <0.02 | <0.02 | <0.02 |
*C16:0十六烷酸 | 0.54 | 0.95 | 0.74 |
*C18:ln9十八烷烯酸 | 1.14 | 2.64 | 1.57 |
从表1可以看出,调味料的脂肪酸均以十六烷酸和十八烷烯酸为主;经过蛋白酶酶解后鱼骨中的部分粗脂肪与其结合蛋白分离,使脂肪酸含量明显上升。与高汤相比,酶解高汤中的单不饱和脂肪酸近乎是酶解前的2.5倍之多,酶解高汤中的ω-脂肪酸是高汤的3倍,ω-脂肪酸是一类对身体有益的脂肪酸,具有降血压、降血脂、增强免疫力等多种功效;全液经过过滤可制备成酶解高汤后,虽然会除去部分对人体有益的ω-6脂肪酸,但是可以将鱼骨中的大部分对人体有害的反式脂肪酸除去,所以酶解处理具有一定意义
表2不同处理工艺下膏体料游离氨基酸含量(g/100g)
名称 | 高汤 | 酶解高汤 | 全液 |
丙氨酸 | 0.011 | 0.011 | 0.010 |
丝氨酸 | 0.004 | 0.003 | 0.003 |
亮氨酸 | 0.002 | 0.008 | 0.001 |
异亮氨酸 | <0.001 | 0.002 | <0.001 |
天冬氨酸 | 0.002 | 0.001 | 0.001 |
甘氨酸 | 0.008 | 0.008 | 0.008 |
精氨酸 | <0.001 | <0.001 | <0.001 |
组氨酸 | 0.003 | 0.005 | 0.003 |
缬氨酸 | 0.005 | 0.007 | 0.005 |
脯氨酸 | <0.001 | <0.001 | <0.001 |
苏氨酸 | 0.003 | 0.003 | 0.002 |
苯丙氨酸 | 0.011 | 0.056 | 0.012 |
蛋氨酸 | 0.002 | 0.005 | 0.002 |
谷氨酸 | 0.008 | 0.010 | 0.007 |
赖氨酸 | 0.002 | 0.008 | 0.011 |
酪氨酸 | <0.001 | <0.001 | <0.001 |
胱氨酸 | 0.012 | 0.002 | 0.008 |
色氨酸 | 0.014 | 0.002 | 0.007 |
氨基酸总量 | 0.087 | 0.131 | 0.080 |
从表2中可以看出,与高汤相比,经过酶解工艺制备的酶解高汤调味料中的游离氨基酸种类不变,总量明显上升,其中亮氨酸和苯丙氨酸含量增加最为显著,在蛋白酶的作用下蛋白质大都降解成了小肽,小肽又进一步降解成氨基酸而存在于上清液中,这一现象说明蛋白酶的酶解效果较好;与全液相比,鱼骨高汤中的游离氨基酸的含量变化不大,说明过滤对游离氨基酸影响不大。
Claims (8)
1. 虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,将虹鳟鱼骨清洗去杂,切成小块,加水混合、高压蒸煮后匀浆,升温到40-60 ℃,加入碱性蛋白酶,酶解2 h-4 h,之后升温至90-110 ℃,灭酶,冷却;将冷却后的酶解液过筛去掉残渣,向上清液中添加增稠剂、调味、均质。
2.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,所述加水比例为,鱼骨和水的质量比为1:1~1:2,在100-130 ℃高温蒸煮匀浆,控制pH为7.0~9.0。
3.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,所述加水比例为,鱼骨和水的质量比为1:2,在121 ℃高温蒸煮匀浆,控制pH为7.0。
4.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,所述蛋白酶为碱性蛋白酶,加入量为5000 U/g。
5.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,所述增稠剂为黄原胶,加入量为0.5-1.5wt%。
6.根据权利要求5所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,加入量为1.0wt%。
7.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,200目筛过滤去掉残渣。
8.根据权利要求1所述的虹鳟鱼骨酶解膏体调味料的制备方法,其特征在于,均质后在121 ℃高温杀菌20分钟。
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