CN108464457A - 一种即食鲫鱼汤粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食鲫鱼汤粉,其组成成分及重量份数如下:鲫鱼酶解发酵液30‑80份,葡萄糖1‑3份,姜粉0.1‑0.5份,白胡椒粉0.1‑0.5份,葱粉0.1‑0.5份,麦芽糊精10‑20份。本鲫鱼汤粉鲜味醇厚,无腥味,具有鲫鱼汤的特有风味,可以用于餐饮领域中直接食用、或添加到菜肴和汤中食用,营养、健康、方便,其制备方法简单,操作方便,充分利用了鱼骨、鱼头、鱼鳞等副产物,提高了应用价值,增加了附加值,避免了资源浪费。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种即食鲫鱼汤粉及其制备方法。
背景技术
鲫鱼是中国重要食用鱼类之一。肉质细嫩,肉味甜美,营养价值很高,每百克肉含蛋白质13克、脂肪11克,并含有大量的钙、磷、铁等矿物质。鲫鱼药用价值极高,其性味甘、平、温,入胃、肾,具有和中补虚、除湿利水、补虚赢、温胃进食、补中生气之功效,鲫鱼汤便是其食用的最主要方法,鲜美浓香,含有丰富的蛋白质等营养物质,对人体有很好的滋补食疗作用,深受人们喜爱。
传统的鲫鱼汤是利用鲫鱼炖煮,工序比较繁琐,不易操作,尤其是火候不易把握,火候太小会造成鱼汤鲜味不足,营养物质不能完全释放,鱼汤营养价值不高,火候太大会造成鱼肉碎烂,使汤浑浊,而且鱼腥味是鲫鱼汤制作过程中最大的问题,这些问题限制了人们对于鲫鱼汤的享用,尤其随着生活节奏的加快,在繁忙的工作之中,享用鲫鱼汤更加困难。因此,开发一种食用方便、味道鲜美的鲫鱼汤粉是食品工业亟待解决的问题。
通过检索,发现一篇与本发明专利申请相关的专利公开文献:
一种即冲即食的鱼汤制品及其制备方法(CN107411011A),公开了一种即冲即食的鱼汤制品及其制备方法,是由鱼汤粉或颗粒与耐高温材料组成的容器构成;所述鱼汤粉或颗粒放入耐高温材料容器内,密封容器,容器内充填满惰性气体;所述的鱼汤粉或鱼汤颗粒还可以加入药食同源的中药提取物、或调味、风味物质,满足多种口味和营养要求;所述鱼汤粉粉末粒径或颗粒剂粒径为5-120目,占容器容积的比例为五分之一至五分之四,该鱼汤制品即冲即食,安全方便,营养更全面,吸收更好。
通过对比,本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种即食鲫鱼汤粉及其制备方法,该鲫鱼汤粉鲜味醇厚,无腥味,具有鲫鱼汤的特有风味,可以用于餐饮领域中直接食用、或添加到菜肴和汤中食用,营养、健康、方便,其制备方法简单,操作方便,充分利用了鱼骨、鱼头、鱼鳞等副产物,提高了应用价值,增加了附加值,避免了资源浪费。
本发明解决其技术问题所采用的技术方案是:
一种即食鲫鱼汤粉,其组成成分及重量份数如下:
鲫鱼酶解发酵液30-80份,葡萄糖1-3份,姜粉0.1-0.5份,白胡椒粉0.1-0.5份,葱粉0.1-0.5份,麦芽糊精10-20份。
而且,所述鲫鱼酶解发酵液的制备方法为:
⑴预处理:取鲫鱼,去内脏,清洗,绞碎,得碎鱼肉;
⑵高温蒸煮:向碎鱼肉中加入鲫鱼重量1-3倍的质量浓度为1%的食醋稀释液,搅拌均匀,温度为105-135℃,蒸煮1-5h,冷却至室温,得蒸煮液;
⑶酶解:向步骤⑵的蒸煮液中添加鲫鱼重量0.1-0.5%的蛋白酶,升温至50-60℃,保持1-3h,升温至95-100℃,保持10-15min,冷却至室温,得酶解液;
⑷发酵:向步骤⑶的酶解液中倒入接种量1-5%的发酵菌种种子液,30-40℃发酵8-24h,得发酵液;
其中,所述发酵菌种为肉糖葡萄球菌、木糖葡萄球菌的混合物,所述肉糖葡萄球菌:木糖葡萄球菌的质量比为2:1;
⑸过滤:用200目滤布过滤步骤⑷发酵液,除去滤渣,得滤液,即得鲫鱼酶解发酵液。
而且,所述步骤⑶中蛋白酶为胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种以上与风味蛋白酶的混合物,胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种:风味蛋白酶的质量比为1:1。
而且,所述步骤⑷中发酵菌种种子液的制备方法为:
分别从试管斜面挑取菌种,接入液体培养基中,培养基为葡萄糖2g,酵母膏3g,磷酸二氢钾0.2g,水100ml,pH自然;20~40℃培养,转速100~200r/min,培养,每4h测定OD600值,即600nm波长下测定菌密度,当OD600值达到0.5~2.0时,即得发酵菌种种子液。
如上所述的即食鲫鱼汤粉的制备方法,步骤如下:
⑴轻度美拉德反应:按照比例称取原辅料,进行美拉德反应,温度为70-90℃,时间为1-5h;
⑵喷雾干燥:将步骤⑴的产物过一遍均质机后,进行喷雾干燥,具体条件为进风温度为190~220℃,出风温度为80~90℃,即得即食鲫鱼汤粉。
本发明取得的优点和积极效果是:
1、本发明鲫鱼汤粉鲜味醇厚,无腥味,具有鲫鱼汤的特有风味,可以用于餐饮领域中直接食用、或添加到菜肴和汤中食用,营养、健康、方便。
2、本发明鲫鱼汤粉的鲫鱼酶解发酵液先采用高温蒸煮处理鲫鱼,再配以1%的食醋稀释液,使蛋白质更容易展开,改变蛋白质的空间结构,从而使与蛋白质结合的腥味物质更容易与蛋白质分开,提高脱腥的效果,同时有助于脂质和色素的溶出,抑制脂肪氧化所产生的腥味;而且,可以使鱼骨、鱼鳞等硬度较高的物质软化,得到充分、有效利用,产品钙含量较高,而较低的酸浓度不会破坏鱼肉结构及营养成分。
3、本发明鲫鱼汤粉的鲫鱼酶解发酵液采用先酶解再发酵的方法,蛋白酶将蛋白质的复杂、紧密的空间结构破坏,更有利于与其结合的腥味物质脱离,再利用葡萄球菌的新陈代谢作用,将小分子的腥味物质转化成无腥味物质,提高腥味脱除效果,还可对酶解液的苦味等进行修饰,改善酶解液风味,而且葡萄球菌可以分泌蛋白质酶、脂肪酶促进原料中的蛋白质和脂质逐步水解成小肽、游离氨基酸以及游离脂肪酸等小分子物质,为下一步轻度美拉德反应提供基础,轻度美拉德反应条件温和,不会产生较重的烤香等影响鲫鱼汤粉的清香、鲜美感。
4、本发明制备方法简单,操作方便,充分利用了鱼骨、鱼头、鱼鳞等副产物,提高了应用价值,增加了附加值,避免了资源浪费。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
实施例1
一种即食鲫鱼汤粉,其组成成分及重量分数如下:
鲫鱼酶解发酵液50份,葡萄糖3份,姜粉0.15份,白胡椒粉0.15份,葱粉0.2份,麦芽糊精10份。
其中,所述鲫鱼酶解发酵液的制备方法为:
(1)预处理:取鲫鱼,去内脏,清洗,绞碎;
(2)高温蒸煮处理:加入鲫鱼重量2倍的质量浓度为1%的食醋稀释液,搅拌均匀,温度为121℃,蒸煮2h,冷却至室温,得蒸煮液;
(3)酶解:向步骤(2)的蒸煮液中添加鲫鱼重量0.2%蛋白酶,升温至55℃,保持2h,升温至100℃,保持10min,冷却至室温,得酶解液;
其中,所述的蛋白酶为胰蛋白酶、木瓜蛋白酶与风味蛋白酶的混合物,胰蛋白酶与和瓜蛋白酶总质量:风味蛋白酶的质量比为1:1;
(4)发酵:向步骤(3)的酶解液中倒入2%的发酵菌种种子液,35℃发酵12h;
其中,所述发酵菌种为肉糖葡萄球菌、木糖葡萄球菌的混合物,所述肉糖葡萄球菌:木糖葡萄球菌的质量比为2:1;
所述发酵菌种种子液的制备方法为:
从试管斜面挑取菌种,接入液体培养基中,培养基为葡萄糖2g,酵母膏3g,磷酸二氢钾0.2g,水100ml,pH自然;30℃培养,转速100r/min,培养8h,测定OD600值(600nm波长下测定菌密度),OD600值达到0.9时,得到种子液。
(5)过滤:用200目滤布过滤步骤(4)发酵液,除去滤渣,得滤液,即得即食鲫鱼汤粉。
上述即食鲫鱼汤粉的制备方法,包括以下步骤:
(1)轻度美拉德反应:按照配方称取原辅料,进行美拉德反应,温度为80℃,时间为1h;
(2)喷雾干燥:将步骤(1)的产物过一遍均质机后,进行喷雾干燥,具体条件为进风温度为190℃,出风温度为80℃,即得即食鲫鱼汤粉。
实施例2
一种即食鲫鱼汤粉,其组成成分及重量份数如下:
鲫鱼酶解发酵液30份,葡萄糖1份,姜粉0.1份,白胡椒粉0.1份,葱粉0.1份,麦芽糊精10份。
进一步地,所述鲫鱼酶解发酵液的制备方法为:
⑴预处理:取鲫鱼,去内脏,清洗,绞碎,得碎鱼肉;
⑵高温蒸煮处理:向碎鱼肉中加入鲫鱼重量1-3倍的质量浓度为1%的食醋稀释液,搅拌均匀,温度为115-121℃,蒸煮1-5h,冷却至室温,得蒸煮液;
⑶酶解:向步骤⑵的蒸煮液中添加鲫鱼重量0.1-0.5%的蛋白酶,升温至50-60℃,保持1-3h,升温至95-100℃,保持10-15min,冷却至室温,得酶解液;
⑷发酵:向步骤⑶的酶解液中倒入接种量1-5%的发酵菌种种子液,30-40℃发酵8-24h,得发酵液;
其中,所述发酵菌种为肉糖葡萄球菌、木糖葡萄球菌的混合物,所述肉糖葡萄球菌:木糖葡萄球菌的质量比为2:1;
⑸过滤:用200目滤布过滤步骤⑷发酵液,除去滤渣,得滤液,即得鲫鱼酶解发酵液。
进一步地,所述步骤⑶中蛋白酶为胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种以上与风味蛋白酶的混合物,胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种总质量:风味蛋白酶的质量比为1:1。
进一步地,所述步骤⑷中发酵菌种种子液的制备方法为:
分别从试管斜面挑取菌种,接入液体培养基中,培养基为葡萄糖2g,酵母膏3g,磷酸二氢钾0.2g,水100ml,pH自然;20~40℃培养,转速100~200r/min,培养,每4h测定OD600值,即600nm波长下测定菌密度,当OD600值达到0.5~2.0时,即得发酵菌种种子液。
如上所述的即食鲫鱼汤粉的制备方法,步骤如下:
⑴轻度美拉德反应:按照比例称取原辅料,进行美拉德反应,温度为90℃,时间为3h;
⑵喷雾干燥:将步骤⑴的产物过一遍均质机后,进行喷雾干燥,具体条件为进风温度为220℃,出风温度为90℃,即得即食鲫鱼汤粉。
实施例3
一种即食鲫鱼汤粉,其组成成分及重量份数如下:
鲫鱼酶解发酵液80份,葡萄糖3份,姜粉0.5份,白胡椒粉0.5份,葱粉0.5份,麦芽糊精20份。
较优地,所述鲫鱼酶解发酵液的制备方法为:
⑴预处理:取鲫鱼,去内脏,清洗,绞碎,得碎鱼肉;
⑵高温蒸煮处理:向碎鱼肉中加入鲫鱼重量1-3倍的质量浓度为1%的食醋稀释液,搅拌均匀,温度为105-135℃,处理1-5h,冷却至室温,得蒸煮液;
⑶酶解:向步骤⑵的蒸煮液中添加鲫鱼重量0.1-0.5%的蛋白酶,升温至50-60℃,保持1-3h,升温至95-100℃,保持10-15min,冷却至室温,得酶解液;
⑷发酵:向步骤⑶的酶解液中倒入接种量1-5%的发酵菌种种子液,30-40℃发酵8-24h,得发酵液;
其中,所述发酵菌种为肉糖葡萄球菌、木糖葡萄球菌的混合物,所述肉糖葡萄球菌:木糖葡萄球菌的质量比为2:1;
⑸过滤:用200目滤布过滤步骤⑷发酵液,除去滤渣,得滤液,即得鲫鱼酶解发酵液。
较优地,所述步骤⑶中蛋白酶为胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种以上与风味蛋白酶的混合物,胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种总质量:风味蛋白酶的质量比为1:1。
较优地,所述步骤⑷中发酵菌种种子液的制备方法为:
分别从试管斜面挑取菌种,接入液体培养基中,培养基为葡萄糖2g,酵母膏3g,磷酸二氢钾0.2g,水100ml,pH自然;20~40℃培养,转速100~200r/min,培养,每4h测定OD600值,即600nm波长下测定菌密度,当OD600值达到0.5~2.0时,即得发酵菌种种子液。
如上所述的即食鲫鱼汤粉的制备方法,步骤如下:
⑴轻度美拉德反应:按照比例称取原辅料,进行美拉德反应,温度为70℃,时间为5h;
⑵喷雾干燥:将步骤⑴的产物过一遍均质机后,进行喷雾干燥,具体条件为进风温度为190℃,出风温度为80℃,即得即食鲫鱼汤粉。
本发明的相关感官评价:
本发明的鲫鱼汤粉按照质量百分数为1%的添加量用80-100℃的水稀释。
由技术熟练的15名感官评价人员组成感官评价小组对本发明鲫鱼汤粉稀释液进行感官评价,从色泽、口感、风味三个方面对产品进行描述,采用的感官评定方法是评分法,满分为10分,评分标准见表1:
表1感官评价评分标准
经统计结果见下表2:
表2感官评价结果表
通过表2可以看出:本发明即食鲫鱼汤粉的稀释液色泽较白,且较均匀,口感较浓稠,鲜度较高,无腥味,鱼香味较浓郁,综合评分为7.8分。
Claims (5)
1.一种即食鲫鱼汤粉,其特征在于:其组成成分及重量份数如下:
鲫鱼酶解发酵液30-80份,葡萄糖1-3份,姜粉0.1-0.5份,白胡椒粉0.1-0.5份,葱粉0.1-0.5份,麦芽糊精10-20份。
2.根据权利要求1所述的即食鲫鱼汤粉,其特征在于:所述鲫鱼酶解发酵液的制备方法为:
⑴预处理:取鲫鱼,去内脏,清洗,绞碎,得碎鱼肉;
⑵高温蒸煮:向碎鱼肉中加入鲫鱼重量1-3倍的质量浓度为1%的食醋稀释液,搅拌均匀,温度为105-135℃,蒸煮1-5h,冷却至室温,得蒸煮液;
⑶酶解:向步骤⑵的蒸煮液中添加鲫鱼重量0.1-0.5%的蛋白酶,升温至50-60℃,保持1-3h,升温至95-100℃,保持10-15min,冷却至室温,得酶解液;
⑷发酵:向步骤⑶的酶解液中倒入接种量1-5%的发酵菌种种子液,30-40℃发酵8-24h,得发酵液;
其中,所述发酵菌种为肉糖葡萄球菌、木糖葡萄球菌的混合物,所述肉糖葡萄球菌:木糖葡萄球菌的质量比为2:1;
⑸过滤:用200目滤布过滤步骤⑷发酵液,除去滤渣,得滤液,即得鲫鱼酶解发酵液。
3.根据权利要求2所述的即食鲫鱼汤粉,其特征在于:所述步骤⑶中蛋白酶为胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种以上与风味蛋白酶的混合物,胰蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的两种或两种:风味蛋白酶的质量比为1:1。
4.根据权利要求2所述的即食鲫鱼汤粉,其特征在于:所述步骤⑷中发酵菌种种子液的制备方法为:
分别从试管斜面挑取菌种,接入液体培养基中,培养基为葡萄糖2g,酵母膏3g,磷酸二氢钾0.2g,水100ml,pH自然;20~40℃培养,转速100~200r/min,培养,每4h测定OD600值,即600nm波长下测定菌密度,当OD600值达到0.5~2.0时,即得发酵菌种种子液。
5.如权利要求1至4任一项所述的即食鲫鱼汤粉的制备方法,其特征在于:步骤如下:
⑴轻度美拉德反应:按照比例称取原辅料,进行美拉德反应,温度为70-90℃,时间为1-5h;
⑵喷雾干燥:将步骤⑴的产物过一遍均质机后,进行喷雾干燥,具体条件为进风温度为190~220℃,出风温度为80~90℃,即得即食鲫鱼汤粉。
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