CN110050966A - 一种细点圆趾蟹肉重组制品品质改良剂及其制备方法 - Google Patents
一种细点圆趾蟹肉重组制品品质改良剂及其制备方法 Download PDFInfo
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- CN110050966A CN110050966A CN201910250726.3A CN201910250726A CN110050966A CN 110050966 A CN110050966 A CN 110050966A CN 201910250726 A CN201910250726 A CN 201910250726A CN 110050966 A CN110050966 A CN 110050966A
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Classifications
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种细点圆趾蟹肉重组制品品质改良剂,由以下重量份的组分组成:5~7份海藻糖,5~7份乳酸钠,0.02~0.03份过氧化钙,0.3~0.5份谷氨酰胺转氨酶,0.1~0.15份氧化茶多酚改性魔芋葡甘聚糖,0.3~0.5份蔗糖酯,3~5份β‑环糊精,3~5份玉米淀粉。本发明的细点圆趾蟹肉重组制品品质改良剂,配方合理科学,组分简单,各组之间相互协同,能大大提高细点圆趾蟹肉糜凝胶性能,改善质构性质。本发明还公开了一种细点圆趾蟹肉重组制品品质改良剂制备方法,工艺步骤简单,可操作性强,对生产设备要求低。
Description
技术领域
本发明涉及一种水产加工添加剂,尤其是涉及一种细点圆趾蟹肉重组制品品质改良剂及其制备方法。
背景技术
细点圆趾蟹(Ovalipes punctatus)隶属于梭子蟹科,圆趾蟹属,俗称“沙蟹”,喜居沙质或泥沙质的海域,在我国黄海、东海、南海均有分布,盛产于黄、东海,为闽东外海群体数量最大、资源密度最高的一种重要中型经济蟹类。
尽管细点圆趾蟹产量庞大,但由于其极易发生黑变,造成较差观感,降低品质,影响销售,同时由于三疣梭子蟹不论在感官或口感上都要优于细点圆趾蟹,从而导致细点圆趾蟹在舟山本土水产加工中得不到充分利用,往往被当作下脚料处理,造成了一定的经济损失。
以细点圆趾蟹为原料,研制开发一种方便食用的细点圆趾蟹肉重组制品,对提高细点圆趾蟹附加值,为市场提供营养价值高、品质好的新型水产制品具有重大意义。但是细点圆趾蟹肉蛋白的凝胶形成能力较弱,凝胶性能较差,导致其在生产细点圆趾蟹肉重组制品时受到了极大限制,因此如何改善细点圆趾蟹肉糜的凝胶性能,已成为一个亟需解决的问题。
发明内容
本发明的发明目的是为了提供一种配方合理科学,组分简单,能大大提高细点圆趾蟹肉糜凝胶性能,改善质构性质的细点圆趾蟹肉重组制品品质改良剂。
本发明还提供了一种细点圆趾蟹肉重组制品品质改良剂制备方法,工艺步骤简单,可操作性强,对生产设备要求低。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种细点圆趾蟹肉重组制品品质改良剂,由以下重量份的组分组成:5~7份海藻糖,5~7份乳酸钠,0.02~0.03份过氧化钙,0.3~0.5份谷氨酰胺转氨酶,0.1~0.15份氧化茶多酚改性魔芋葡甘聚糖,0.3~0.5份蔗糖酯,3~5份β-环糊精,3~5份玉米淀粉。本发明中的品质改良剂可以改善蟹肉糜肌肉蛋白的凝胶特性及凝胶强度,提高产品品质,其中海藻糖和乳酸钠为抗冻剂,能较好地抑制细点圆趾蟹肉重组制品蛋白的冷冻变性,保持产品品质;过氧化钙为强氧化剂,能将溶出的肌球蛋白的巯基氧化成二硫键,强化网状结构,从而提高蟹肉糜的凝胶强度,同时Ca2+可以在蟹肉糜肌肉蛋白凝胶过程中激活组织中的TG酶,催化谷氨酸残基中的γ-羧基酰胺基团与其他氨基酸残基发生交联作用,以共价键的形式形成牢固的网状结构,提高产品品质,另外,过氧化钙还具有漂白的作用;谷氨酰胺转氨酶可以显著提高蟹肉糜凝胶强度,提高产品质量;氧化茶多酚改性魔芋葡甘聚糖为魔芋葡甘聚糖经茶多酚改性得到,使得魔芋葡甘聚糖上具有大量能与蛋白质主链的肽基NH-CO,侧链上的-OH、-NH2以及-COOH以氢键的形式多点结合的酚羟基,能通过氨基交联或诱导二硫键形成促进肌原纤维蛋白网络结构的改善,形成更多致密均匀孔洞,从而形成网络结构更为致密的凝胶,进一步提高凝胶强度和保水能力,氧化茶多酚改性魔芋葡甘聚糖还起到增稠剂作用,能增强虾肉糜的凝胶特性;但是氧化茶多酚改性魔芋葡甘聚糖的添加会降低蟹肉糜凝胶的白度,会使产品的色泽有所下降,为解决添加氧化茶多酚改性魔芋葡甘聚糖所带来的这一问题,本发明中添加了β-环糊精,β-环糊精能提高蟹肉糜凝胶的白度,以抵消添加氧化茶多酚改性魔芋葡甘聚糖所产生的影响,同时β-环糊精还起到防潮作用;玉米淀粉中支链淀粉含量高,有利于提高蟹肉糜的凝胶结合力、弹性,增加持水性,但是玉米淀粉会老化、回生,因此本发明中加入了蔗糖酯,蔗糖酯能吸附在玉米淀粉粒的表面,抑制从淀粉粒中的水分转移,从而可以抑制玉米淀粉的老化,同时蔗糖酯还能改善产品的水分含量及口感。
一种细点圆趾蟹肉重组制品品质改良剂制备方法,包括以下步骤:
(1)制备氧化茶多酚改性魔芋葡甘聚糖:先将魔芋葡甘聚糖溶于水中配制成质量浓度为1~2%的魔芋葡甘聚糖溶液,接着加入适量抗坏血酸搅拌均匀,再加入质量浓度为0.3~0.5%的茶多酚溶液搅拌均匀,在25±5℃条件下超声1~2h,最后加入质量浓度为3~5%的过氧化氢溶液,搅拌20~30min,冷冻干燥。本发明中的氧化茶多酚改性魔芋葡甘聚糖在室温下进行制备,在抗坏血酸作用下,魔芋葡甘聚糖与茶多酚形成茶多酚-魔芋葡甘聚糖接枝产物,最后经双氧水氧化,使茶多酚被氧化成醌类化合物,醌类化合物可通过氨基交联或诱导二硫键形成以促进蛋白间的共价交联,从而进一步提高蟹肉糜的凝胶强度。
(2)混配:按上述重量份配比称取各组分后,将各组分混合均匀,粉碎后,过筛即可。
作为优选,所述玉米淀粉经预处理后进行混合,预处理步骤为:将玉米淀粉加入水中搅拌均匀制成浆料,浆料体磨磨碎后过100目筛,过筛后离心沉降,干燥,即得预处理后的玉米淀粉。玉米淀粉中含有杂质和皮壳,会影响细点圆趾蟹肉糜的凝胶形成及色泽,因此对玉米淀粉进行预处理以除去玉米淀粉中含有的质和皮壳。
作为优选,玉米淀粉与水的质量比(9~20):100。
作为优选,茶多酚溶液的加入体积为魔芋葡甘聚糖溶液体积10~15%。
作为优选,过氧化氢溶液的加入体积魔芋葡甘聚糖溶液体积2~4%。
因此,本发明具有如下有益效果:
(1)提供了一种细点圆趾蟹肉重组制品品质改良剂,配方合理科学,组分简单,各组之间相互协同,能大大提高细点圆趾蟹肉糜凝胶性能,改善质构性质;
(2)提供了一种细点圆趾蟹肉重组制品品质改良剂制备方法,工艺步骤简单,可操作性强,对生产设备要求低。
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)制备氧化茶多酚改性魔芋葡甘聚糖:先将魔芋葡甘聚糖溶于水中配制成质量浓度为2%的魔芋葡甘聚糖溶液,接着加入适量抗坏血酸搅拌均匀,再加入质量浓度为0.5%的茶多酚溶液搅拌均匀,茶多酚溶液的加入体积为魔芋葡甘聚糖溶液体积15%,在25±5℃条件下超声2h,最后加入质量浓度为5%的过氧化氢溶液,过氧化氢溶液的加入体积魔芋葡甘聚糖溶液体积4%,搅拌30min,冷冻干燥;
(2)混配:将玉米淀粉加入水中搅拌均匀制成浆料,玉米淀粉与水的质量比20:100,浆料体磨磨碎后过100目筛,过筛后离心沉降,干燥,即得预处理后的玉米淀粉;按7kg海藻糖,7kg乳酸钠,0.03kg过氧化钙,0.5kg谷氨酰胺转氨酶,0.15kg氧化茶多酚改性魔芋葡甘聚糖,0.5kg蔗糖酯,5kgβ-环糊精,5kg玉米淀粉的重量配比称取各组分后,将各组分混合均匀,粉碎,过筛即可。
实施例2
(1)制备氧化茶多酚改性魔芋葡甘聚糖:先将魔芋葡甘聚糖溶于水中配制成质量浓度为1.5%的魔芋葡甘聚糖溶液,接着加入适量抗坏血酸搅拌均匀,再加入质量浓度为0.4%的茶多酚溶液搅拌均匀,茶多酚溶液的加入体积为魔芋葡甘聚糖溶液体积12%,在25±5℃条件下超声1.5h,最后加入质量浓度为4%的过氧化氢溶液,过氧化氢溶液的加入体积魔芋葡甘聚糖溶液体积3%,搅拌25min,冷冻干燥;
(2)混配:将玉米淀粉加入水中搅拌均匀制成浆料,玉米淀粉与水的质量比10:100,浆料体磨磨碎后过100目筛,过筛后离心沉降,干燥,即得预处理后的玉米淀粉;按6kg海藻糖,6kg乳酸钠,0.025kg过氧化钙,0.4kg谷氨酰胺转氨酶,0.12kg氧化茶多酚改性魔芋葡甘聚糖,0.4kg蔗糖酯,4kgβ-环糊精,4kg玉米淀粉的重量配比称取各组分后,将各组分混合均匀,粉碎,过筛即可。
实施例3
(1)制备氧化茶多酚改性魔芋葡甘聚糖:先将魔芋葡甘聚糖溶于水中配制成质量浓度为1%的魔芋葡甘聚糖溶液,接着加入适量抗坏血酸搅拌均匀,再加入质量浓度为0.3%的茶多酚溶液搅拌均匀,茶多酚溶液的加入体积为魔芋葡甘聚糖溶液体积10%,在25±5℃条件下超声1h,最后加入质量浓度为3%的过氧化氢溶液,过氧化氢溶液的加入体积魔芋葡甘聚糖溶液体积2%,搅拌20min,冷冻干燥;
(2)混配:将玉米淀粉加入水中搅拌均匀制成浆料,玉米淀粉与水的质量比9:100,浆料体磨磨碎后过100目筛,过筛后离心沉降,干燥,即得预处理后的玉米淀粉;按5kg海藻糖,5kg乳酸钠,0.02kg过氧化钙,0.3kg谷氨酰胺转氨酶,0.1kg氧化茶多酚改性魔芋葡甘聚糖,0.3kg蔗糖酯,3kgβ-环糊精,3kg玉米淀粉的重量配比称取各组分后,将各组分混合均匀,粉碎,过筛即可。
将新鲜细点圆趾蟹采肉后,先空擂5min(温度0~5℃),再加食盐2.5%,盐擂20min(温度0~5℃),得细点圆趾蟹肉糜。
取A、B、C、D四份相同质量的细点圆趾蟹肉糜,其中A、B、C三份细点圆趾蟹肉糜分别加入实施例1-3中的品质改良剂,加入量为20%,加入后再擂溃5min,D份细点圆趾蟹肉糜未添加品质改良剂作为对比例。
将A、B、C、D四份细点圆趾蟹肉糜装入直径30mm、长30mm的不锈钢圆环内,两端密封后水浴加热,先在40~45℃的热水中水浴加热30~40min,再于90~95℃热水中加热20~30min,冰水冷却20min,4℃冷藏过夜。
将细点圆趾蟹肉糜凝胶样品切成长25mm、直径30mm的尺寸,在室温下以用TA-XT2i型质构仪的P0.25HS探头测定凝胶强度,检测速度为1.0mm/s,重复测定3次,取平均值。凝胶强度(g·cm)=破断强度(g)×凹陷深度(cm)。测得的结果如表1所示。
表1凝胶强度测定结果
从表1可以看出,添加本发明细点圆趾蟹肉重组制品品质改良剂的细点圆趾蟹肉糜,获得的凝胶样品凝胶强度可以提高到523.65(g·cm)以上,细点圆趾蟹肉糜凝胶品质改良效果明显,说明添加本发明细点圆趾蟹肉重组制品品质改良剂可以获得高品质的细点圆趾蟹肉糜。
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 (6)
1.一种细点圆趾蟹肉重组制品品质改良剂,其特征在于,由以下重量份的组分组成:5~7份海藻糖,5~7份乳酸钠,0.02~0.03份过氧化钙,0.3~0.5份谷氨酰胺转氨酶,0.1~0.15份氧化茶多酚改性魔芋葡甘聚糖,0.3~0.5份蔗糖酯,3~5份β-环糊精,3~5份玉米淀粉。
2.一种如权利要求1所述的细点圆趾蟹肉重组制品品质改良剂制备方法,其特征在于,包括以下步骤:
(1)制备氧化茶多酚改性魔芋葡甘聚糖:先将魔芋葡甘聚糖溶于水中配制成质量浓度为1~2%的魔芋葡甘聚糖溶液,接着加入适量抗坏血酸搅拌均匀,再加入质量浓度为0.3~0.5%的茶多酚溶液搅拌均匀,在25±5℃条件下超声1~2h,最后加入质量浓度为3~5%的过氧化氢溶液,搅拌20~30min,冷冻干燥;
(2)混配:按上述重量份配比称取各组分后,将各组分混合均匀,粉碎后,过筛即可。
3.根据权利要求2所述的细点圆趾蟹肉重组制品品质改良剂制备方法,其特征在于,所述玉米淀粉经预处理后进行混合,预处理步骤为:将玉米淀粉加入水中搅拌均匀制成浆料,浆料体磨磨碎后过100目筛,过筛后离心沉降,干燥,即得预处理后的玉米淀粉。
4.根据权利要求3所述的细点圆趾蟹肉重组制品品质改良剂制备方法,其特征在于,玉米淀粉与水的质量比(9~20):100。
5.根据权利要求2所述的细点圆趾蟹肉重组制品品质改良剂制备方法,其特征在于,茶多酚溶液的加入体积为魔芋葡甘聚糖溶液体积10~15%。
6.根据权利要求2所述的细点圆趾蟹肉重组制品品质改良剂制备方法,其特征在于,过氧化氢溶液的加入体积魔芋葡甘聚糖溶液体积2~4%。
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