CN109645378B - 一种速食半干鱼面及其制备方法 - Google Patents
一种速食半干鱼面及其制备方法 Download PDFInfo
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- CN109645378B CN109645378B CN201910074264.4A CN201910074264A CN109645378B CN 109645378 B CN109645378 B CN 109645378B CN 201910074264 A CN201910074264 A CN 201910074264A CN 109645378 B CN109645378 B CN 109645378B
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Abstract
本发明公开了一种速食半干鱼面及其制备方法，该方法包括如下步骤：(1)发酵后的复合淀粉的制备：木薯淀粉30～40份、甘薯淀粉10～20份、马铃薯淀粉5～10份经植物乳杆菌和戊糖乳杆菌发酵后干燥粉碎；(2)拌料：将鱼糜80～120份、蛹虫草粉1～5份、甘薯果胶1～3份、葛根黄酮0.5～3份、鸡蛋清5～10份、单硬脂酸甘油酯0.1～0.3份、乳酸链球菌素0.05～0.2份以及步骤(1)所得发酵后复合淀粉混合，加入适量水置于真空下搅拌得到混合料，所述混合料中最终水分含量为35～45％；(3)压延；蒸制；干燥；灭菌；真空包装；该速食半干鱼面具有良好拉伸强度和弹性，产品保质贮藏期长，质地佳口感好。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种速食半干鱼面及其制备方法。
背景技术
鱼面是鲜鱼、面粉或淀粉为原料制成的湖北传统名菜，因其具有鱼肉口感和香味，外形似面条而得名，在湖北，黄冈、孝感、荆门等地区是生产和食用鱼面的主要区域。从营养角度来说，鱼面不仅含有丰富的蛋白质，还含有大量碳水化合物，食之易于消化吸收，并具有温补益气的作用，被誉为“长寿面”。
鱼面通常以炖食为主，亦可炒食和油炸，然而鱼面炖食耗时较长，难以满足目前日益快节奏的生活，急需开发出方便即食型鱼面产品。近年来，半干面制品因其具有煮食方便、鲜香味浓、有嚼劲和营养健康等优点而深受消费者喜爱。半干面即为水分含量介于20-28％的面条，在半干面的基础上，开发半干鱼面不仅可丰富鱼面产品种类，提供形式多样、营养丰富的鱼面产品，还可市场和满足消费者对于营养快捷型多元化产品的需求。
相比传统干制鱼面，半干鱼面因其水分含量和水分活度较高，存在贮藏保质期短、淀粉老化、口感差、弹性差、韧性差等问题。需创新开发半干面制作技术工艺，开发新的产品以解决上述技术问题。
发明内容
本发明的目的在于克服现有技术之缺陷，提供了一种速食半干鱼面及其制备方法，该方法采用经植物乳杆菌和戊糖乳杆菌发酵处理后得到发酵后的复合淀粉乳，其拉伸强度高达10g/mm2～18g/mm2、弹性高达26％～35％；在常温下可保质贮藏2d～6d，4℃冷藏条件下可保质贮藏26d～35d；其体外DPPH自由基清除能力为135μmol Trolox eq/100g～190μmol Trolox eq/100g。
本发明是这样实现的：
本发明目的之一在于提供一种速食半干鱼面的制备方法，所述方法包括如下步骤：
步骤1、发酵后的复合淀粉的制备，包括如下步骤：
S1、将木薯淀粉30～40份、甘薯淀粉10～20份、马铃薯淀粉5～10份混合后，配置成浓度为20％～30％复合淀粉乳；
S2、然后分别取活化并培养至对数后期的植物乳杆菌和戊糖乳杆菌培养液混合为发酵总培养液，所述发酵总培养液的总体积30～60mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.2～0.5；
S3、再将步骤S2所得的发酵总培养液离心，收集沉淀接种于步骤S1所制得的200～500g复合淀粉乳中，混合均匀后，密封发酵，即得发酵后的复合淀粉乳，将所述发酵后的复合淀粉乳冷冻干燥，粉碎过筛得复合淀粉备用；
步骤2、拌料：将鱼糜80～120份、蛹虫草粉1～5份、甘薯果胶1～3份、葛根黄酮0.5～3份、鸡蛋清5～10份、单硬脂酸甘油酯0.1～0.3份、乳酸链球菌素0.05～0.2份以及步骤1所得的干燥粉碎后的发酵后的复合淀粉乳混合，置于真空下加适量水搅拌得到混合料，所述混合料中最终水分含量为35～45％；
步骤3、压延：将步骤2得到的混合料置于压面机中辊压，获得面皮；
步骤4、蒸制：将步骤3得到面皮卷成筒状，置于文火下蒸制，冷却至室温后将筒状熟制面皮切成薄片；
步骤5、干燥：对步骤4所得薄片进行干燥，即得该速食半干鱼面；
步骤6、灭菌：对步骤5所得速食半干鱼面进行灭菌；
步骤7、真空包装：真空包装时在真空包装袋中放入乙醇缓释剂。
优选地，所述步骤1中发酵后的复合淀粉的制备，包括如下步骤：
S1、将木薯淀粉32～36份、甘薯淀粉15～18份、马铃薯淀粉6～8份混合后，配置成浓度为22％～25％复合淀粉乳；
S2、然后分别取活化并培养至对数后期的植物乳杆菌和戊糖乳杆菌培养液混合为发酵总培养液，所述发酵总培养液的总体积45～60mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.3～0.4；
S3、再将步骤S2所得的发酵总培养液离心，收集沉淀接种于步骤S1所制得的300～400g复合淀粉乳中，混合均匀后，密封发酵，即得发酵后的复合淀粉乳，将所述发酵后的复合淀粉乳冷冻干燥，粉碎过筛得复合淀粉备用。
最为优选地，所述步骤1中发酵后的复合淀粉的制备，包括如下步骤：
S1、将木薯淀粉34份、甘薯淀粉17份、马铃薯淀粉7份混合后，配置成浓度为23％复合淀粉乳；
S2、然后分别取活化并培养至对数后期的植物乳杆菌和戊糖乳杆菌培养液混合为发酵总培养液，所述发酵总培养液的总体积50mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.35；
S3、再将步骤S2所得的发酵总培养液离心，收集沉淀接种于步骤S1所制得的350g复合淀粉乳中，混合均匀后，密封发酵，即得发酵后的复合淀粉乳，将所述发酵后的复合淀粉乳冷冻干燥，粉碎过筛得复合淀粉备用。
具体地，所述步骤1中离心条件为5000r/min下离心15min；发酵温度为30～50℃下，发酵时间为8～20h；将制得的发酵后的复合淀粉乳冷冻干燥，粉碎过100目筛备用。
具体地，所述步骤2中搅拌条件为：置于真空度0.01～0.05Mpa下以50～100r/min速率搅拌10～30min。
具体地，所述步骤3中所述压面机辊压的具体步骤为：调节线速度为20～40m/min，辊压5～10次，由大到小不断调节压辊之间间隙至最终厚度面片为2～6mm，然后将面片切成60～80cm长，30～40cm宽规格的面皮。
具体地，所述步骤4中蒸制时间为30～60min，蒸制完成后冷却至室温后将筒状熟制面皮切成2～4mm薄片。
具体地，所述步骤5中具体干燥工艺为：微波功率200～300W下干燥处理2～8min，后置于30～40℃热风下干燥10～20min，至最终含水量22～28％。
具体地，所述步骤6中灭菌的具体工艺为：将步骤5中干燥处理后的速食半干鱼面置于浓度为5～30ppm臭氧环境中灭菌处理10～30min。
具体地，所述步骤7中包装的具体工艺为：按200g/袋的规格进行真空包装，真空包装袋中放入5g乙醇缓释剂，所述乙醇缓释剂中乙醇含量为0.1～0.5mL。
优选地，所述甘薯果胶的制作方法为：甘薯渣与麦麸按1：(0.1-0.3)重量比混合后，经超微粉碎、高压灭菌处理，的发酵培养基；发酵培养基按重量体积比1：(1-3)加去离子水悬浊，随后分别按接种量5-10％、4-8％接入活化后的绿色木霉和枯草芽孢杆菌，混匀后，置于28-35℃下发酵32-60h；发酵结束后调节发酵液pH值至2.5，于超声功率300W、85℃下超声波振荡提取30-60min，随后调节提取液pH值至5.0-7.0，10000r/min下离心30min；上清液用截留分子量为50kDa超滤膜浓缩，至最初滤液体积(1/6-1/3)，浓缩液与3倍体积无水乙醇混合，收集沉淀，干燥得甘薯果胶，该甘薯果胶酯化度10-30％。
优选地，所述鱼糜制方法为：选取新鲜鲢鱼、草鱼、鳙鱼、黑鱼等的一种或几种为原料，经去皮，去刺，清除内脏，清洗后，与清水按重量比1：(0.1-0.2)混合多次斩拌后再由胶体磨粉碎，后与食用盐(所述鱼糜与食用盐的重量比为20:1-3)混合后，于200-400r/min下不停搅打10-30min得到。鱼糜制作工艺中，加入食盐是为了形成较好的鱼糜凝胶结构。
优选地，所述山药粉制作方法为：以市售铁棍山药为原料，清洗去皮后，切成1-4mm薄片，经不锈钢刹菜机粉碎后，与去离子水按重量体积比1：(0.5-1)混合用胶体磨粉碎至粒径20-50μm后真空冷冻干燥得到。
优选地，所述蛹虫草粉制作方法为：以蛹虫草为原料，经由超低温冷冻粉碎后过100-300目筛得到，其中粉碎温度-150～-100℃，粉碎后蛹虫草粉中虫草多糖、虫草素含量分别不低于3％和0.5％。
优选地，所述葛根黄酮的制作方法为：取野生葛根为原料提取淀粉后废液，经3000-10000r/min离心10-30min后，上清液经截留分子量5kDa膜超滤、滤出液经截留分子量100-300Da膜纳滤浓缩，浓缩液经真空冷冻干燥得葛根黄酮。
本发明的目的之二在于提供一种所述方法制备得到的速食半干鱼面。
本发明选用原料的功效如下：
1、山药粉：山药营养丰富，除含有淀粉、蛋白质、膳食纤维等主要成分外，还含有尿囊素、胆汁碱、薯蓣皂苷以及多种维生素、氨基酸和矿物元素，是一种高营养、低热量的食品。山药粉同时也是一种滋补佳品，具有健脾、补肺、固肾、益精等多种生理功效。
2、蛹虫草：一直以来蛹虫草都被认为是可与冬虫夏草媲美的我国传统可食用、药用昆虫病原菌，其含有虫草素、虫草酸、虫草多糖以及麦角甾醇等多种生物活性物质，具有提高人体免疫力、降血压、补充肾源等多种生理功效。
3、甘薯果胶：果胶是一种水溶性杂多糖，其主链是由α-1，4糖苷键链接而成的多糖，侧链由鼠李糖、半乳糖、阿拉伯糖等中性糖以及葡萄糖醛酸等组成，主链中的半乳糖醛酸残基被部分酯化，形成不同酯化度的果胶。果胶不能被胃肠道酶消化吸收，但是能被结肠中微生物发酵生成短链脂肪酸。研究表明，果胶具有影响脂质和蛋白等营养物质代谢，调节肠道菌群生长，促进癌细胞凋亡，抑制肿瘤生长和转移以及较强金属离子结合能力等生理活性。此外，果胶具有良好的增稠、保湿、乳化、凝胶特性，现已被广泛应用于食品、药品、化妆品等领域。
4、葛根黄酮：葛根黄酮主要成份包括葛根素、羟基葛根素、甲氧基葛根素等黄酮类化合物。具有扩张冠状动脉和脑血管，改善心脑血液循环，降低心肌耗氧量，增强机体免疫力，降低血糖以及抗氧化等功效，其临床疗效优于银杏黄酮。
5、乳酸链球菌素：乳酸链球菌素是乳酸链球菌产生的一种多肽物质，由34个氨基酸残基组成，分子量约为3500Da，可抑制大多数革兰氏阳性细菌，并对芽孢杆菌的孢子有强烈的抑制作用，食用后在人体的生理pH条件和α-胰凝乳蛋白酶作用下很快水解成氨基酸，不会改变人体肠道内正常菌群以及产生如其它抗菌素所出现的抗性问题，更不会与其它抗菌素出现交叉抗性，是一种高效、无毒、安全、无副作用的天然食品防腐剂。
与现有技术相比，本发明具有如下优点和效果：
1、本发明提供的一种速食半干鱼面的制备方法，本申请人经大量创新性探索实验发现：步骤1中按重量比将木薯淀粉、甘薯淀粉、马铃薯淀混合后配置成浓度为20％～30％复合淀粉乳，经植物乳杆菌和戊糖乳杆菌发酵处理后得到发酵后的复合淀粉乳，且当“发酵总培养液的总体积30～60mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.2～0.5”时，与未发酵前相比，可提升与鱼糜形成蛋白质-淀粉混合凝胶的凝胶强度，保证半干鱼面复水后具有良好的拉伸强度和弹性。本发明提供的一种速食半干鱼面将其置于90℃以上热水中浸泡5min～8min即可食用，且其拉伸强度为10g/mm2～18g/mm2、弹性为26％～35％。
2、本发明提供的一种速食半干鱼面的制备方法，本申请人经大量创新性探索实验发现：步骤2中采用真空搅拌技术，可在短时间内促进水分的均匀分布，迅速形成稳定的蛋白质-淀粉凝胶网络，保证鱼面的质地佳口感好。
3、本发明提供的一种速食半干鱼面的制备方法，加入葛根黄酮、蛹虫草粉、乳酸链球菌素结合乙醇蒸汽包装可一定程度上起到抑制蛋白质分解、脂肪酸败，微生物繁殖的效果，从而延长产品保质贮藏期；具体地：葛根黄酮的抗氧化作用、蛹虫草的抗氧化作用、乳酸链球菌素抑制大多数革兰氏阳性细菌、以及包装袋中放乙醇缓释剂相结合，协同抑制蛋白质分解、脂肪酸败，微生物繁殖；且甘薯果胶较强持水性、乳化稳定性一定程度上抑制了半干鱼面贮藏过程中因水分散失、油脂解析而发生的品质劣变。以上共同延长产品保质贮藏期。本发明提供的一种速食半干鱼面，在常温下可保质贮藏2d～6d，4℃冷藏条件下可保质贮藏26d～35d。其体外DPPH自由基清除能力为135μmol Trolox eq/100g～190μmol Troloxeq/100g。
4、本发明提供的一种速食半干鱼面的制备方法，半干鱼面中加入山药粉、蛹虫草粉以及甘薯果胶，不仅丰富了鱼面中的营养成分，更是赋予了鱼面更多的生理保健功效；从中医角度讲，具体地：山药粉健脾补肺固肾，归脾肺肾经；蛹虫草提高机体免疫力，归肺肾经；甘薯果胶调节肠道菌群生长、促进癌细胞凋亡、抑制肿瘤生长和转移，归脾、胃、大肠经；葛根黄酮能降低血脂、血糖、保肝护肝的功效，这4种组分一起调节肝、脾、肺、胃、肾，有利于调节人体的各项功能，使机体功能处于最佳状态。
5、本发明提供的一种速食半干鱼面的制备方法，木薯淀粉、马铃薯淀粉等属于支链淀粉含量较高的淀粉，具有糊化温度低、老化回生值低等特点。本申请人经大量创新性探索实验发现：采用30～40份的木薯淀粉、10～20份的甘薯淀粉、5～10份的马铃薯淀粉这个比例的混合淀粉作为主要原料制作鱼面，可有效控制熟化后半干鱼面制品老化，保持其口感和品质。
具体实施方式
实施例1
一种速食半干鱼面的制备方法，所述方法包括如下步骤：
步骤1、发酵后的复合淀粉的制备，包括如下步骤：
S1、将木薯淀粉34份、甘薯淀粉17份、马铃薯淀粉7份混合后，配置成浓度为25％复合淀粉乳；
S2、然后分别取活化并培养至对数后期的植物乳杆菌和戊糖乳杆菌培养液混合为发酵总培养液，所述发酵总培养液的总体积60mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.3；
S3、再将步骤S2所得的发酵总培养液离心，收集沉淀接种于步骤S1所制得的300g复合淀粉乳中，混合均匀后，密封发酵，即得发酵后的复合淀粉乳，将所述发酵后的复合淀粉乳冷冻干燥，粉碎过100目筛得复合淀粉备用；
步骤2、拌料：将鱼糜95份、蛹虫草粉2.5份、甘薯果胶1.8份、葛根黄酮1.5份、鸡蛋清8份、单硬脂酸甘油酯0.18份、乳酸链球菌素0.09份以及步骤1所得的干燥粉碎后的发酵后的复合淀粉混合，置于真空下搅拌得到混合料，所述混合料中最终水分含量为40％；
步骤3、压延：将步骤2得到的混合料置于压面机中，调节线速度20-40m/min，辊压5-10次，由大到小不断调节压辊之间间隙至最终厚度面片为2-6mm，然后将面片切成60-80cm长，30-40cm宽规格的面皮；
步骤4、蒸制：将步骤3得到面皮卷成筒状，置于文火下蒸制30-60min后，冷却至室温后将筒状熟制面皮切成2-4mm薄片；
步骤5、干燥：对步骤4所得薄片进行干燥，采用二段式干燥工艺对步骤(3)中薄片进行干燥，即得该速食半干鱼面。具体干燥工艺为：微波功率200-300W下干燥处理2-8min，后置于30-40℃热风下干燥10-20min，至最终含水量22-28％；
步骤6、灭菌：将步骤5所得速食半干鱼面置于浓度为5-30ppm臭氧环境中灭菌处理10-30min；
步骤7、包装：将步骤6中灭菌处理后鱼面按200g/袋的规格进行真空包装，真空包装袋中放入5g乙醇缓释剂，所述乙醇缓释剂中乙醇含量为0.1-0.5mL。
实施例2-实施例6中除步骤1中淀粉乳的浓度、所述植物乳杆菌和戊糖乳杆菌培养液的体积比、培养液总体积、以及沉淀接种量不一样，具体见表1，其余同实施例1。
对比例1：该对比例除不加植物乳杆菌外，其余同实施例1。
对比例2：该对比例除不加戊糖乳杆菌外，其余同实施例1。
对比例3：该对比例除不加任何菌发酵外，其余同实施例1。
对比例4：该对比例除植物乳杆菌和戊糖乳杆菌培养液的体积比替换为1:0.1外，其余同实施例1。
对比例5：该对比例除植物乳杆菌和戊糖乳杆菌培养液的体积比替换为1:0.6外，其余同实施例1。
测量实施例1-6以及对比例1-5的拉伸强度及弹性，如表1所示。
表1
由表1可知，实施例1为最佳实施例，实施例2-实施例3为较佳实施例。由对比例1、对比例2可知，只加植物乳杆菌或戊糖乳杆菌发酵，拉伸强度和弹性比实施例1要差很多。与对比例3不加任何菌发酵相比，实施例1可提升与鱼糜形成蛋白质-淀粉混合凝胶的凝胶强度，保证半干鱼面复水后具有良好的拉伸强度和弹性。由对比例4、对比例5可知，植物乳杆菌和戊糖乳杆菌培养液的体积比只有为1：0.2～0.5时，鱼面的拉伸强度和弹性才较好。
实施例7-实施例11除表2中的物料的份数不一样，其余同实施例1。
对比例6：除不含葛根黄酮外，其余实施例1。
对比例7：除不含蛹虫草粉外，其余实施例1。
对比例8：除不含乳酸链球菌素外，其余实施例1。
对比例9：除不含甘薯果胶外，其余实施例1。
实施例1、7-11以及对比例6-8如表2所示。
表2
统计实施例1、实施例7-11以及对比例6-8的产品保质贮藏期以及体外自由基清除能力如表3所示。
表3
由表3可知，将实施例1与对比例6-9相比可知，加入葛根黄酮、蛹虫草粉、乳酸链球菌素结合乙醇蒸汽包装可一定程度上起到抑制蛋白质分解、脂肪酸败，微生物繁殖的效果，从而延长产品保质贮藏期，同时甘薯果胶较强持水性、乳化稳定性一定程度上抑制了半干鱼面贮藏过程中因水分散失、油脂解析而发生的品质劣变；以上共同延长产品保质贮藏期。其中实施例1的配比为最佳实施例，实施例7-8的配比为较优选实施例。
所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包括在本发明的保护范围之内。
Claims (9)
1.一种速食半干鱼面的制备方法，其特征在于，所述方法包括如下步骤：
步骤1、发酵后的复合淀粉的制备，包括如下步骤：
S1、将木薯淀粉34-36份、甘薯淀粉14-16份、马铃薯淀粉6-9份混合后，配置成浓度为24%-26%复合淀粉乳；
S2、然后分别取活化并培养至对数后期的植物乳杆菌和戊糖乳杆菌培养液混合为发酵总培养液，所述发酵总培养液的总体积40-50mL，所述植物乳杆菌和戊糖乳杆菌培养液的体积比为1：0.3-0.4；
S3、再将步骤S2所得的发酵总培养液离心，收集沉淀接种于步骤S1所制得的300-400g复合淀粉乳中，混合均匀后，密封发酵，即得发酵后的复合淀粉乳，将所述发酵后的复合淀粉乳冷冻干燥，粉碎过筛得复合淀粉备用；
步骤2、拌料：将鱼糜80～120份、蛹虫草粉1～5份、甘薯果胶1～3份、葛根黄酮0.5～3份、鸡蛋清5～10份、单硬脂酸甘油酯0.1～0.3份、乳酸链球菌素0.05～0.2份以及步骤1所得的发酵并干燥粉碎后的复合淀粉混合，置于真空下加入适量水搅拌得到混合料，所述混合料中最终水分含量为35～45%；
步骤3、压延：将步骤2得到的混合料置于压面机中辊压，获得面皮；
步骤4、蒸制：将步骤3得到面皮卷成筒状，置于文火下蒸制，冷却至室温后将筒状熟制面皮切成薄片；
步骤5、干燥：对步骤4所得薄片进行干燥，即得该速食半干鱼面；
步骤6、灭菌：对步骤5所得速食半干鱼面进行灭菌；
步骤7、真空包装：真空包装时在真空包装袋中放入乙醇缓释剂。
2.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤1中离心条件为5000r/min下离心15min；发酵温度为30～50℃下，发酵时间为8～20h；将制得的发酵后的复合淀粉乳冷冻干燥，粉碎过100目筛备用。
3.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤2中搅拌条件为：置于真空度0.01～0.05Mpa下以50～100r/min速率搅拌10～30min。
4.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤3中所述压面机辊压的具体步骤为：调节线速度为20～40m/min，辊压5～10次，由大到小不断调节压辊之间间隙至最终厚度面片为2～6mm，然后将面片切成60～80cm长，30～40cm宽规格的面皮。
5.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤4中蒸制时间为30～60min，蒸制完成后冷却至室温后将筒状熟制面皮切成2～4mm薄片。
6.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤5中具体干燥工艺为：微波功率200～300W下干燥处理2～8min，后置于30～40℃热风下干燥10～20min，至最终含水量22～28%。
7.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤6中灭菌的具体工艺为：将步骤5中干燥处理后的速食半干鱼面置于浓度为5～30ppm臭氧环境中灭菌处理10～30min。
8.如权利要求1所述的速食半干鱼面的制备方法，其特征在于，所述步骤7中包装的具体工艺为：按200g/袋的规格进行真空包装，真空包装袋中放入5g乙醇缓释剂，所述乙醇缓释剂中乙醇含量为0.1～0.5mL。
9.一种如权利要求1-8任一所述方法制备得到的速食半干鱼面。
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