CN109463663A - 基于生姜精油微乳缓释的脱腥鳙鱼片制备方法 - Google Patents
基于生姜精油微乳缓释的脱腥鳙鱼片制备方法 Download PDFInfo
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Abstract
本发明公开了一种基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，包括以下步骤：以生姜精油、乙醇、乳酸链球菌素、茶多酚、乳化剂等原料制备成生姜精油微乳；将鳙鱼进行预处理，得厚度为4～6mm的处理后鱼片；将处理后鱼片浸泡于生姜精油微乳液中，然后沥干；将步骤C所得的鱼片进行真空包装。采用本发明的方法所得的脱腥鳙鱼片具有脱腥效果好、持续时间长的特点。
Description
技术领域
本发明涉及脱腥鳙鱼片的制备方法，特别是一种基于生姜精油微乳缓释的脱腥鳙鱼片制备方法。
背景技术
鳙鱼(Aristichthys nobilis)又叫胖头鱼，是我国传统四大家鱼，分布范围广，营养和经济价值高。鳙鱼生长在淡水湖泊、河流、水库、池塘里，多分布在淡水区域的中上层，为温水性鱼类。鳙鱼肉质肥厚鲜嫩，然而土腥味较重，严重影响消费者的感官度。因此，研发鳙鱼鱼片的脱腥技术，开发长效持久的脱腥鳙鱼片产品就有较大意义。
鱼腥味主要起因于微生物、酶等作用造成鱼体蛋白、脂肪等物质的氧化，以及环境物质在鱼体内的蓄积。传统脱腥方法可分为物理、化学及生物法。吴少福等人采用添加占鱼体质量为1.5％的β-CD，浸渍时间为90min的腌制方法，可达到一定的掩盖鱼腥味的效果。娄永江用0.1％～0.2％CaCl2+0.1％～0.2％HCl的去腥剂浸泡鱼肉1h后，再清水流动漂洗15min，可有效去除鱼腥味及水溶性蛋白。邓尚贵等人在青鳞鱼水解液中加入0.5％酵母粉，在40℃条件下处理30min，通过生物发酵的方式去掉鱼腥味。然而，目前的脱腥方法效果不理想，且脱腥不持久，随着鳙鱼片放置时间的延长，腥味会逐渐加重。
生姜是姜属植物的块根茎，含挥发油，主要为姜醇、姜烯、水芹烯、柠檬醛、芳樟醇等；又含辣味成分姜辣素，分解生成姜酮、姜烯酮等，是一种食药兼用性植物，可以作为调味品使用。生姜作为脱腥物质的报道有很多，但是过度使用易造成胃肠黏膜的刺激性，引起的腹胀、腹痛、腹泻、呕吐等。同时，生姜中的有效成分易挥发，因此去腥效力较短。
发明内容
本发明要解决的技术问题是提供一种基于生姜精油微乳缓释的脱腥鳙鱼片制备方法；采用本发明的方法所得的脱腥鳙鱼片具有脱腥效果好、持续时间长的特点。
为了解决上述技术问题，本发明提供一种基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，包括以下步骤：
A、生姜精油微乳的制备：
将生姜精油与乙醇(纯乙醇)按1:2.4～2.8(优选1:2.6)的体积比混合均匀，为油相A1；
将乳酸链球菌素和茶多酚溶于水，得水相A2，所述水相A2中乳酸链球菌素的质量浓度为0.45～0.55％(优选0.5％)、茶多酚的质量浓度为0.15～0.25％(优选0.2％)；
将乳化剂与油相A1按1:0.9～1.1(优选1:1)的体积比混合，经超声波处理8～12min(优选10min)后，得A3；
将水相A2均匀的分成5～8小份，每小份A2以3～5分钟的加入时间被均匀加入至A3中，每小份A2加入完毕后进行超声波处理，处理时间为18～22min(优选20min)；最后一次超声波处理后于4±1℃静置24±2小时，得到生姜精油微乳液；
水相A2的总量/(水相A2的总量+A3)＝65～75％，该％为体积％；
B、鱼片预处理：
将鳙鱼(新鲜鳙鱼)进行预处理，得厚度为4～6mm的处理后鱼片；
C、浸泡(脱腥鱼片制备)：
将步骤B所得的处理后鱼片浸泡于步骤A所得的生姜精油微乳液中，浸泡时间为≥2min，然后沥干(沥干至不再有液滴)；
D、包装：
将步骤C所得的鱼片进行真空包装。
作为本发明的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法的改进：所述乳化剂为吐温80。
作为本发明的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法的进一步改进：所述步骤B为：将鳙鱼(新鲜鳙鱼)去鳞片、内脏、头和尾后，用流动冷却水(4±1℃)洗去鱼体表面的黏液、杂质、腹腔内血污，去除脊骨和鱼皮后取背部肌肉，切割成厚度为4～6mm的鱼片，将鱼片用冷却水(4±1℃)润洗，沥干(沥干至不再有水滴下)，得处理后鱼片。
作为本发明的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法的进一步改进：所述步骤C的浸泡时间为2～5分钟。
作为本发明的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法的进一步改进：所述步骤D为将步骤C所得的鱼片置于聚偏氯乙烯真空包装袋，将真空包装袋抽真空后以体积比为32％N2+60％CO2+8％O2的混合气体为气调包装气体进行填充，气压为4.8kg/cm2。
在本发明中，生姜精油可按文献：“Mesomo,M.C.,Corazza,M.L.,Ndiaye,P.M.,Santa,O.R.D.,Cardozo,L.,&Scheer,A.D.P.(2013).Supercritical co 2,extracts andessential oil of ginger(zingiber officinale,r.):chemical composition andantibacterial activity.Journal of SupercriticalFluids,80(30),44-49.”制备获得。
发明过程中，对生姜精油微乳进行了如下的实验：将生姜精油与纯乙醇按1:2.6的体积比混合均匀得到油相A1；将乳酸链球菌素和茶多酚溶于水，得水相A2，水相A2中乳酸链球菌素的质量浓度为0.5％、茶多酚的质量浓度为0.2％；将A1与乳化剂吐温-80按不同比例混合后，经超声波(500W)处理10min后，得A3；待其在4℃水浴中静置平衡24h后，观察其是否分层，并绘制三相图(图1)。选取A1与乳化剂吐温-80同一比例下添加不同比例的水相A2，并测定pH值如图3，测定粘度如图2。从图2和图3可以看出生姜精油微乳液由油包水向水包油型转变，本发明选取水包油型微乳液，故选取水相A2含量为70％。确定油相A1：乳化剂：水相A2＝3：3：14为最终配比。
本发明以生姜精油、乳酸链球菌素、茶多酚为主要功能物质制备具有缓释作用的生姜精油微乳；以生姜精油微乳和气体调和制备包装去腥鳙鱼片。
本发明以生姜精油、茶多酚为主要去腥化合物(同时具有抗氧化作用)，通过微乳化作用对生姜精油中挥发性物质形成保护，同时起到缓释的作用。制备所得的生姜精油微乳具有缓释特性，以生姜精油微乳对新鲜鳙鱼片表面处理，同时通过气调包装和乳酸链球菌素，抑制微生物活动，制备脱腥鳙鱼片。本发明中的生姜精油微乳具有稳定性好、去腥能力强、效果持续性好的特点，制备的脱腥鳙鱼片相较于普通鳙鱼片腥味感官明显降低，对提高鳙鱼片品质具有重要意义。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1不同成分对生姜精油微乳体系相行为的影响图；
图2水相比例对体系粘度的影响图；
图3水相比例对体系pH值的影响图；
图4生姜精油微乳处理对不同贮藏时间下鳙鱼片的TVB-N值的影响图；
图5生姜精油微乳处理对不同贮藏时间下鳙鱼片的菌落总数的影响图；
图6生姜精油微乳处理对不同贮藏时间下鳙鱼片的土臭素含量的影响图；
图7生姜精油微乳处理对不同贮藏时间下鳙鱼片的二甲基异茨醇含量的影响图。
具体实施方式
下面结合具体实施例对本发明进行进一步描述，但本发明的保护范围并不仅限于此：
实施例1、一种基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，依次进行以下步骤：
A、生姜精油微乳的制备：
将生姜精油与纯乙醇按1:2.6的体积比混合均匀，为油相A1；
将乳酸链球菌素和茶多酚溶于水，得水相A2，水相A2中乳酸链球菌素的质量浓度为0.5％、茶多酚的质量浓度为0.2％；
以吐温80为乳化剂与油相A1按1:1的体积比混合，通过超声波(功率为500W)处理10min后，从而实现2者的混合均匀，得300ml的A3；
取700ml A2均匀的分成7小份，即，每小份A2为100ml；将每小份A2按照5分钟的加入时间均匀的加入至A3(300ml)中，每小份A2加入完毕后对混合液进行超声波(功率为500W)处理20min；第7小份A2加入完毕并经超声波处理20min后超声波处理20min后，于4℃静置24小时，得到生姜精油微乳液。
即，水相A2的总量/(水相A2的总量+A3)＝70％(体积％)。
B、鱼片预处理：
将新鲜鳙鱼去鳞片、内脏、头和尾后，用流动冷却水(4℃)洗去鱼体表面的黏液、杂质、腹腔内血污，去除脊骨和鱼皮后取背部肌肉，切割成厚度为5mm的鱼片，并再次用冷却水(4℃)润洗，沥干至不再有水滴下，得到处理后鱼片。
C、脱腥鱼片制备(浸泡)：
将步骤B所得的处理后鱼片浸泡于步骤A所得的生姜精油微乳液中2.5min，沥干至不再有液滴。
D、包装：
将步骤C所得的鱼片置于聚偏氯乙烯真空包装袋，将真空包装袋抽真空后以体积比为32％N2+60％CO2+8％O2的混合气体为气调包装气体进行填充，气压为4.8kg/cm2。
实验、分析测试
以实施例1所得的脱腥鳙鱼片作为实验组；
将实施例1步骤B所得的处理后鱼片直接进行步骤D的包装，作为对照组。
TVB-N测定：根据GB/T 5009.44-2003中半微量定氮法，于包装后的不同时间取样测定脱腥鳙鱼片的挥发性盐基氮值(TVB-N)；结果如图4，生姜精油微乳处理的鳙鱼片的TVB-N值显著低于未作处理的对照组，表明生姜精油微乳处理能抑制酶和细菌的作用，减少蛋白质分解产生的氮以及胺类等挥发性碱性含氮物质。
菌落总数测定：根据GB 4789.2-2008测定菌落总数。结果如图5，生姜精油微乳处理的鳙鱼片的菌落总数显著低于未作处理的对照组，表面生姜精油微乳液可以明显延缓鱼肉中微生物的滋生和腐败。
腥味物质测定：称取5g样品置于15mL顶空进样瓶中，60℃下平衡10min，并将老化好的50/30μmDVB/CAR/PDMS)涂层萃取头插入进样瓶顶空部分，60℃下吸附30min，取出后插入GC进样口，250℃解吸3min。色谱柱为TR-35MS(30m×0.25mm，0.25μm)；载气：高纯氦气；进样口温度250℃，不分流进样；升温程序：初始温度40℃，保持3min，以5℃/min升至90℃，再以10℃/min升至230℃，保持7min。MS条件：离子源温度200℃；电子离子源；电子能量70eV；传输线温度250℃；检测器温度280℃；质量扫描范围m/z 30～500。通过标准品峰面积比对法测定土臭素(Geosmin)和二甲基异茨醇(2-Methylisoborneol)的含量(μg/kg)，所得结果如图6、图7所示。
对比例1-1、将实施例1的水相A2中乳酸链球菌素的质量浓度由0.5％改成0.8％，其余等同于实施例1。
对比例1-2、取消水相A2中的乳酸链球菌素的使用，即，将实施例1的水相A2中乳酸链球菌素的质量浓度由0.5％改成0％，其余等同于实施例1。
对比例2-1、将实施例1步骤A中的“吐温80与A1按1:1的体积比混合”改成“吐温80与A1按1:0.5的体积比混合”；其余等同于实施例1。
对比例2-2、将实施例1步骤A中的“吐温80与A1按1:1的体积比混合”改成“吐温80与A1按1:1.5的体积比混合”；其余等同于实施例1。
对比例3-1、将实施例1步骤A中的“700ml A2、300ml A3”改成“500ml A2、500mlA3”，即，水相A2的总量/(水相A2的总量+A3)＝50％；其余等同于实施例1。
对比例3-2、将实施例1步骤A中的“700ml A2、300ml A3”改成“900ml A2、100mlA3”，即，水相A2的总量/(水相A2的总量+A3)＝90％；其余等同于实施例1。
对比例4、将实施例1的步骤A中“生姜精油微乳的制备”改成“将700ml A2直接加入至300mlA3中”，超声波处理140min；于4℃静置24小时，得到生姜精油微乳液；其余等同于实施例1。
上述对比例与实施例1的腥味物质测定实验的对比(包装第4天)，如表1所述。
表1、包装第4天时的腥味物质数据
上述对比例实验结果均无法达到实验例1中鳙鱼片的去腥效果。
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (6)
1.基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是包括以下步骤：
A、生姜精油微乳的制备：
将生姜精油与乙醇按1:2.4～2.8的体积比混合均匀，为油相A1；
将乳酸链球菌素和茶多酚溶于水，得水相A2，所述水相A2中乳酸链球菌素的质量浓度为0.45～0.55％、茶多酚的质量浓度为0.15～0.25％；
将乳化剂与油相A1按1:0.9～1.1的体积比混合，经超声波处理8～12min后，得A3；
将水相A2均匀的分成5～8小份，每小份A2以3～5分钟的加入时间被均匀加入至A3中，每小份A2加入完毕后进行超声波处理，处理时间为18～22min；最后一次超声波处理后于4±1℃静置24±2小时，得到生姜精油微乳液；
水相A2的总量/(水相A2的总量+A3)＝65～75％，该％为体积％；
B、鱼片预处理：
将鳙鱼进行预处理，得厚度为4～6mm的处理后鱼片；
C、浸泡：
将步骤B所得的处理后鱼片浸泡于步骤A所得的生姜精油微乳液中，浸泡时间为≥2min，然后沥干；
D、包装：
将步骤C所得的鱼片进行真空包装。
2.根据权利要求1所述的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是：所述乳化剂为吐温80。
3.根据权利要求1或2所述的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是：
所述步骤B为：将鳙鱼去鳞片、内脏、头和尾后，用流动冷却水洗去鱼体表面的黏液、杂质、腹腔内血污，去除脊骨和鱼皮后取背部肌肉，切割成厚度为4～6mm的鱼片，将鱼片用冷却水润洗，沥干，得处理后鱼片。
4.根据权利要求1或2所述的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是：
所述步骤C的浸泡时间为2～5分钟。
5.根据权利要求1或2所述的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是：
所述步骤D为将步骤C所得的鱼片置于聚偏氯乙烯真空包装袋，将真空包装袋抽真空后以体积比为32％N2+60％CO2+8％O2的混合气体为气调包装气体进行填充，气压为4.8kg/cm2。
6.根据权利要求1或2所述的基于生姜精油微乳缓释的脱腥鳙鱼片制备方法，其特征是：
油相A1：乳化剂：水相A2＝3：3：14的体积比。
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