CN110419688A - 一种高钙肽即食鱼丸及其基于湿法超微粉碎的生产方法 - Google Patents
一种高钙肽即食鱼丸及其基于湿法超微粉碎的生产方法 Download PDFInfo
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- CN110419688A CN110419688A CN201910576757.8A CN201910576757A CN110419688A CN 110419688 A CN110419688 A CN 110419688A CN 201910576757 A CN201910576757 A CN 201910576757A CN 110419688 A CN110419688 A CN 110419688A
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
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Abstract
本发明属于水产品深加工领域,公开了一种高钙肽即食鱼丸及其基于湿法超微粉碎的生产方法。该生产方法包括以下操作步骤:制备鱼骨架浆;在鱼骨架浆中加质量分数0.5‑1.0%的低温蛋白酶Polarzyme 6.0T,酶解温度为17‑22℃,酶解2‑5h,加热鱼骨浆至50℃灭酶10min,得到鱼骨架肽液;在鱼骨架肽液中添加鱼骨架肽液总重量0.5‑1.0%的食用乳酸制备肽钙螯合物浆;再经过超高压处理,进行杀菌的同时增加肽钙螯合率;最后制备成高钙肽即食鱼丸。本发明产品中富含的钙肽鳌合物均来源于原料自身,采用的蛋白酶的最佳酶活温度相对于常规要低,应用超高压技术增加肽钙螯合率,所得产品可以即食,消费方便。
Description
技术领域
本发明属于水产品深加工领域,特别涉及一种高钙肽即食鱼丸及其基于湿法超微粉碎的生产方法。
背景技术
鱼骨架(包括鱼头和鱼骨)是鱼柳(鱼腹部和背部两块鱼肉)生产过程中产生的副产物。鱼骨架既不同于单独的鱼肉,也不同于单独的鱼骨头,鱼骨架上既遗留有大量的鱼肉,同时也含有整条鱼的鱼骨资源。因此,对鱼骨架进行综合利用,既不能按照鱼肉的加工技术,也不能按照鱼骨头的加工技术来进行。目前,水产行业一般都是将其作为蛋白和矿质元素来源原料进行简单的干燥加工,然后添加到饲料里面。
湿法超微粉碎技术是近年来超微粉碎技术应用上的一个重要突破,有效解决了含水量高且含韧皮纤维、胶原蛋白多的物料如果蔬残渣、水产皮骨等物料难粉碎、粉碎后颗粒大、粒径不均一的问题,利用湿法超微粉碎技术可以直接将鱼骨架粉碎成鱼骨浆而添加到相应的水产制品中,使鱼骨架得到增值利用。但是鱼骨浆的生产只是一个简单的物理粉碎过程,其中的钙和鱼肉依然以无机钙(羟基磷灰石钙晶体)和鱼蛋白的形态存在,且羟基磷灰石晶体与胶原纤维有机结合,不易被人体直接吸收利用,生物利用度较低。因此,利用利用湿法超微粉碎技术直接将鱼骨架粉碎成鱼骨浆还不是一种理想的最佳的应用状态。
钙肽是指钙和肽的鳌合物,两者以非共价键结合,其中的钙属于活性钙,可以被人体直接吸收。动物实验证明其既有防止动物体内钙流失又有快速补充动物体内钙含量的作用。因此,在鱼骨浆生产过程中,如果利用鱼骨架下脚料中本身所具有的钙和蛋白生产钙肽,然后将其添加到相应的产品之中,则可以较大程度地提高钙和蛋白的生物利用度,提高鱼骨架下脚料的综合营养作用。
目前,有不少专利对水产品或畜产品下脚料中的钙进行处理的报道。中国发明专利201110050666.4公开了一种鲍鱼壳制备生物活性钙的方法,该方法包括:将鲍鱼壳洗净除杂,沥干后置于鼓风干燥箱中干燥;将干燥后的鲍鱼壳加入马弗炉中进行煅烧,制备鲍鱼壳灰分;将鲍鱼壳灰分加入粉碎设备中进行粗粉碎,制得鲍鱼壳灰分粉;将鲍鱼壳灰分粉与水混合调制成石灰乳;将鲍鱼壳石灰乳加入超声波设备中,加入乳酸溶液,超声波处理加速反应;将反应后的混合液加热到60~70℃,趁热过滤除去杂质得到乳酸钙母液;加热浓缩乳酸钙母液、静置结晶,过滤分离乳酸钙晶体;加入无水乙醇洗涤乳酸钙晶体,过滤,得纯乳酸钙晶体。
中国发明专利201210143648.5公开了利用硬骨鱼类鱼脊骨制取活性钙粉的方法;以鱼脊骨为原料,采用脂肪酶水解脱脂,利用植物中药脱腥,粉碎后再对鱼骨粉中蛋白质用混合酶催化水解,最后喷雾干燥。通过把鱼脊骨中的蛋白质酶解,从而从鱼脊骨中水解出钙离子,而钙离子大部分以氨基酸钙形式存在,少部分以磷酸氢钙的形成存在,还有少部分形成了磷酸钙沉淀。
中国发明专利201210179180.5公开了一种富含生物活性钙等矿物质的肉制品的加工方法;该方法将畜禽骨或鱼骨依次经碱处理→油炸→酸处理→超微粉碎→酶解后制得骨泥,再将骨泥在原料肉斩拌时加入制得肉馅,最后将肉馅灌入肠衣或放入肉饼模具中成形制得富含活性钙等矿物质的肉制品。
上述现有的对活性钙的转化技术主要包括煅烧、酶解、碱处理等方法对无机钙进行处理,使其转变为活性钙;使用的原料均为畜禽骨或鱼骨原料,对原料有严格的选择性,同时生产工艺也比较复杂,更重要的是这些方法都不能直接应用到鱼肉和鱼骨混合原料之中,也就是说不能应用于鱼骨架的综合利用。
中国发明专利201711236247.3公开了一种两步发酵制备易消化鲟鱼活性钙粉的方法及制成的钙粉。该方法包括步骤:将鲟鱼鱼皮、鱼骨初步切碎后湿法超微粉碎过筛;在10-15℃温度下添加0.8-1.2wt%胰蛋白酶和0.3-0.5wt%脂肪分解酶,离心去除杂质;调节鲟鱼浆的pH值,在18-22℃温度下添加活化好的嗜酸乳杆菌和根霉菌发酵液,发酵3-5小时;再添加0.05-0.15wt%葡萄糖酸钙和3-5wt%乳清蛋白粉,充分搅拌均匀,搅拌过程中升温至30-34℃,维持20-40min,降温至25℃添加卡尔酵母再发酵1-1.5小时,得到鱼糜浆;在鱼糜浆中添加麦芽糊精后喷雾干燥,添加维生素D,得到钙粉。但专利201711236247.3一是存在10-15℃温度下胰蛋白酶和脂肪分解酶的活力不足,难以使蛋白完全酶解;二是去掉的杂质中可能含有大量的未分解的蛋白和脂肪;三是调节鲟鱼浆的pH值之后,仍然需要“在22℃温度下添加活化好的嗜酸乳杆菌和根霉菌发酵液,发酵3小时”,工艺过于复杂、麻烦。
发明内容
为了克服现有技术中存在的缺点和不足,本发明的首要目的在于提供一种高钙肽即食鱼丸的生产方法。
本发明的又一目的在于提供一种上述生产方法制成的高钙肽即食鱼丸产品。
本发明目的通过以下技术方案实现:
一种高钙肽即食鱼丸的生产方法,包括以下操作步骤:
(1)制备鱼骨架浆:将鱼骨架原料洗净后切碎,置入湿法超微粉碎机中进行超微粉碎,调整出料口过滤筛网,将鱼骨架粉碎成细度80目的鱼骨架浆;
(2)制备鱼骨架肽:在鱼骨架浆中加质量分数0.5-1.0%的低温蛋白酶Polarzyme6.0T,酶解温度为17-22℃,酶解2-5h,使鱼骨浆中的鱼蛋白转化成鱼肽;加热鱼骨浆至50℃灭酶10min,得到鱼骨架肽液;
(3)制备鱼骨架肽钙螯合物:在鱼骨架肽液中添加鱼骨架肽液总重量0.5-1.0%的食用乳酸,调整肽液pH至4.5-5.4,25-35℃保温1-2h,使鱼骨架肽液中原来存在的无机钙羟基磷灰石钙晶体转化为乳酸钙活性钙,同时使乳酸钙中的钙离子与鱼骨架肽液中的低分子肽螯合成肽钙螯合物浆;
(4)杀菌同时增加肽钙螯合率:将步骤(3)所得肽钙螯合物浆用复合塑料袋包装后放入超高压设备中,进行超高压处理,进行杀菌的同时增加肽钙螯合率;所述超高压处理采用的介质为水,介质温度为5-30℃,压力为300MPa-500MPa,时间为5-20min;
(5)制备高钙肽鱼丸:将经过超高压处理后的肽钙螯合物浆和鱼丸制作的其它原料混合,置于斩拌机中斩拌30-40min,之后放入丸子机中搅拌成型,将成型后的鱼丸置入88-96℃的水中加热,待鱼丸浮起后捞起放入自来水中冷却,将冷却后的鱼丸经速冻机冻结贮藏备用;
(6)制备高钙肽即食鱼丸:将冻结后的鱼丸用蒸煮袋包装,120-135℃下蒸煮20-30min即得高钙肽即食鱼丸。
步骤(1)所述切碎是将鱼骨架原料切碎成2×3cm大小。
步骤(2)中所述鱼肽是指鱼蛋白酶解之后产生的由数个氨基酸通过肽键相互连接而成的化合物,是蛋白质的结构与功能片段。
在步骤(2)中,根据原料的不同,通过调整低温蛋白酶Polarzyme 6.0T的添加量和酶解时间来获得的不同分子量大小的鱼肽,优选获得分子量为10KD以下的鱼肽。制备分子量为10KD以下的鱼肽的鱼骨架肽液具体按照以下步骤:在鱼骨架浆中加质量分数0.75%的低温蛋白酶Polarzyme 6.0T,酶解温度为20℃,酶解4h,使鱼骨浆中的鱼蛋白转化成鱼肽;加热鱼骨浆至50℃灭酶10min,得到分子量为10KD以下的鱼肽的鱼骨架肽液。
步骤(4)所述超高压处理过程中,当压力400-500Mpa,保压时间在5-20min,温度5~35℃;当压力300-400Mpa,保压时间在5-20min,温度20~35℃。
本发明的原理是:利用低温蛋白酶Polarzyme 6.0T将使鱼骨浆中的鱼蛋白转化成鱼肽;利用食用乳酸调整鱼骨架肽液中的pH值,使鱼骨架肽液中原来存在的不能被人体直接吸收的无机钙(羟基磷灰石钙晶体)自动转化为能被人体直接吸收的活性钙(乳酸钙),同时使乳酸钙中的钙离子与鱼骨架肽液中的低分子肽螯合成肽钙螯合物浆;之后利用超高压工艺对鱼骨架肽液进行杀菌,同时提高钙肽鳌合物浆中的肽钙螯合率。
本发明相对现有技术,具有如下的优点及有益效果:
(1)本发明在制备鱼骨架肽过程中采用的蛋白酶属于低温蛋白酶,可在最大程度酶解鱼骨架中鱼蛋白为肽的过程中,防止鱼骨架中的脂肪酸败,保证终产品的品质。
(2)本发明产品中富含的钙肽鳌合物均来源于原料自身,解决了目前钙肽鳌合物生产中需要添加葡萄糖酸钙等外来物的难题;
(3)本发明应用超高压技术增加肽钙螯合率,在对半成品鱼浆进行杀菌的同时可使产品中肽钙螯合率再提高10%以上;
(4)本发明产品可以即食,消费方便,营养价值超高。
具体实施方式
下面通过实施例对本发明作进一步详细说明,这些实施例仅用来说明本发明,但本发明的保护范围不限于此。
1、湿法超微粉碎机为无锡赫普轻工设备技术有限公司生产的HOP-03切割型湿法超微粉碎机,生产量为50公斤/小时,配套有不同目数的由钛钢制造的出料筛网。超高压设备由天津太平洋超高压设备有限公司生产,静态超高压或调范围为300-600MPa。
2、低温蛋白酶购自上海恒臣实业有限公司,商品名为Polarzyme 6.0T。
3、鱼骨架中水分含量测定参考GB5009.3-2016中105℃干燥恒重法;粗蛋白含量测定参考GB5009.5-2016自动凯氏定氮仪法;粗脂肪含量测定参考GB5009.6-2016索氏抽提法;灰分含量参考GB5009.4-2016中550℃马弗炉干法灰化法;钙含量测定方法按照食品安全国家标准“食品中钙的测定”(GB 5009.92-2016)进行,其中,总钙(无机钙)含量为样品经过“试样消解”后测定的钙含量,活性钙含量为样品不经过“试样消解”直接测定的钙含量;磷含量测定参考GB5009.87-2016分光光度法。
4、肽钙螯合率的测定方法参考汪婧瑜等(乌鳢酶水解物螯合钙的制备及其结构分析.食品工业科技.2016,37(08):2016-210)进行测定。
螯合率(%)=螯合态钙元素的含量/总钙含量×100
5、鱼骨架原料来自珠海诚汇丰农业科技有限公司,相关实验在珠海诚汇丰农业科技有限公司冷冻生产线上进行。
6、乳酸为食用级乳酸。
实施例1:
取白蕉鲈鱼鱼骨架进行鱼肉质量占比、水分、粗蛋白、粗脂肪、灰分、总钙含量和磷含量等基本成分分析。由表1可以看出,鱼骨架中含有大量的鱼肉(33.17%)、丰富的粗蛋白(16.65%)、粗脂肪(3.03%)和钙(8.46%)、磷(3.89%),灰分含量也高达8.46%。说明白蕉鲈鱼鱼骨架是一种具有高蛋白和高钙的资源,可以通过一定的技术将原料内的本身具有的蛋白和钙螯合成螯合肽,从而提高营养价值。
表1鱼骨架基本营养成分(%,湿重)
实施例2:
1、制备白蕉鲈鱼鱼骨架浆:将10公斤白蕉鲈鱼鱼骨架原料清洗干净,切碎成2×3cm大小以适合湿法超微粉碎机器进料口要求,调整机器的出料口过滤筛网的尺寸为100目,将白蕉鲈鱼鱼骨架粉碎成10公斤鱼骨架浆。
2、制备鱼骨架肽:在10公斤鱼骨架浆中加入0.05公斤的低温蛋白酶,酶解5h,使鱼骨浆中的鱼蛋白转化了平均分子量为10KDa的鱼肽;加热鱼骨浆至50℃后保温灭酶10min,得到白蕉鲈鱼鱼骨架肽液。
3、制备白蕉鲈鱼鱼骨架肽钙螯合物:在10公斤白蕉鲈鱼鱼骨架肽液中添加0.075公斤食用乳酸,调整肽液p H至4.75,30℃保温1.5h,得白蕉鲈鱼鱼骨架肽钙螯合物浆。
4、杀菌同时增加肽钙螯合率:将步骤3中制备的肽钙螯合物浆用复合塑料袋包装成1公斤/袋,放入超高压设备中进行超高压处理,用水为介质,常温下(22℃)设置压力为400MPa,时间为15min。实验同时设置不进行超高压处理的对照样品。
5、制备高钙肽白蕉鲈鱼鱼丸:将10公斤白蕉鲈鱼鱼骨架肽钙螯合物浆和20公斤白蕉鲈鱼鱼浆、猪油0.3kg、变性淀粉0.5kg、白糖0.05kg、味精0.01kg、盐0.04kg、胡椒粉0.004kg、三聚磷酸钠10g、六偏磷酸钠10g混合,置于斩拌机中斩拌35min,之后放入丸子机中搅拌成型,将成型后的鱼丸置入90℃的水中加热,待鱼丸浮起后捞起放入自来水中冷却,将冷却后的鱼丸经速冻机冻结贮藏备用。
6、制备高钙肽即食白蕉鲈鱼鱼丸:按包装规格,将冻结后的鱼丸用蒸煮袋中包装,135℃下蒸煮30min即得高钙肽即食白蕉鲈鱼鱼丸。
7、实验过程中,检测步骤2中鱼骨浆中的鱼蛋白转化了平均分子量为10KDa以下的鱼肽的转化率为45.1%,检测步骤3中肽钙螯合物浆中肽钙螯合率为34.5%(以总钙为指标),检测步骤4中肽钙螯合物浆中肽钙螯合率为56.5%(以总钙为指标),且微生物中菌落总数由2.31×105cfu/100g下降到2.78×103cfu/100g。
实施例3:
1、制备罗非鱼鱼骨架浆:将10公斤罗非鱼鱼骨架原料清洗干净,切碎成2×3cm大小以适合湿法超微粉碎机器进料口要求,调整机器的出料口过滤筛网的尺寸为120目,将罗非鱼鱼骨架粉碎成10公斤鱼骨架浆。
2、制备罗非鱼鱼骨架肽:在10公斤罗非鱼鱼骨架浆中加入0.05公斤的低温蛋白酶,酶解4.5h,使鱼骨浆中的罗非鱼鱼蛋白转化了平均分子量为20KDa的鱼肽;加热鱼骨浆至50℃后保温灭酶10min,得到罗非鱼鱼骨架肽液。
3、制备罗非鱼鱼骨架肽钙螯合物:在10公斤罗非鱼鱼骨架肽液中添加0.05公斤食用乳酸,调整肽液pH至5.0,30℃保温1.5h,得罗非鱼鱼骨架肽钙螯合物浆。
4、杀菌同时增加肽钙螯合率:将步骤3中制备的肽钙螯合物浆用复合塑料袋包装成1公斤/袋,放入超高压设备中进行超高压处理,用水为介质,常温下(22℃)设置压力为500MPa,时间为15min。实验同时设置不进行超高压处理的对照样品。
5、制备高钙肽罗非鱼鱼丸:将10公斤罗非鱼鱼骨架肽钙螯合物浆和15公斤罗非鱼鱼浆、植物油0.25kg、变性淀粉0.75kg、白糖0.10kg、味精0.01kg、盐0.05kg、三聚磷酸钠15g、六偏磷酸钠10g混合,置于斩拌机中斩拌40min,之后放入丸子机中搅拌成型,将成型后的鱼丸置入90℃的水中加热,待鱼丸浮起后捞起放入自来水中冷却,将冷却后的鱼丸经速冻机冻结贮藏备用。
6、制备高钙肽即食罗非鱼鱼丸:按包装规格,将冻结后的鱼丸用蒸煮袋中包装,130℃下蒸煮30min即得高钙肽即食罗非鱼鱼丸。
7、实验过程中,检测步骤2中鱼骨浆中的鱼蛋白转化了平均分子量为10KDa以下的鱼肽的转化率为37.1%,检测步骤3中肽钙螯合物浆中肽钙螯合率为31.5%(以总钙为指标),检测步骤4中肽钙螯合物浆中肽钙螯合率为50.5%(以总钙为指标),且微生物中菌落总数由4.31×105cfu/100g下降到3.78×103cfu/100g。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (5)
1.一种高钙肽即食鱼丸的基于湿法超微粉碎的生产方法,其特征在于包括以下操作步骤:
(1)制备鱼骨架浆:将鱼骨架原料洗净后切碎,置入湿法超微粉碎机中进行超微粉碎,调整出料口过滤筛网,将鱼骨架粉碎成细度80目的鱼骨架浆;
(2)制备鱼骨架肽:在鱼骨架浆中加质量分数0.5-1.0%的低温蛋白酶Polarzyme6.0T,酶解温度为17-22℃,酶解2-5h,使鱼骨浆中的鱼蛋白转化成鱼肽;加热鱼骨浆至50℃灭酶10min,得到鱼骨架肽液;
(3)制备鱼骨架肽钙螯合物:在鱼骨架肽液中添加鱼骨架肽液总重量0.5-1.0%的食用乳酸,调整肽液pH至4.5-5.4,25-35℃保温1-2h,使鱼骨架肽液中原来存在的无机钙羟基磷灰石钙晶体转化为乳酸钙活性钙,同时使乳酸钙中的钙离子与鱼骨架肽液中的低分子肽螯合成肽钙螯合物浆;
(4)杀菌同时增加肽钙螯合率:将步骤(3)所得肽钙螯合物浆用复合塑料袋包装后放入超高压设备中,进行超高压处理,进行杀菌的同时增加肽钙螯合率;所述超高压处理采用的介质为水,介质温度为5-30℃,压力为300MPa-500MPa,时间为5-20min;
(5)制备高钙肽鱼丸:将经过超高压处理后的肽钙螯合物浆和鱼丸制作的其它原料混合,置于斩拌机中斩拌30-40min,之后放入丸子机中搅拌成型,将成型后的鱼丸置入88-96℃的水中加热,待鱼丸浮起后捞起放入自来水中冷却,将冷却后的鱼丸经速冻机冻结贮藏备用;
(6)制备高钙肽即食鱼丸:将冻结后的鱼丸用蒸煮袋包装,120-135℃下蒸煮20-30min即得高钙肽即食鱼丸。
2.根据权利要求1所述的生产方法,其特征在于:步骤(1)所述切碎是将鱼骨架原料切碎成2×3cm大小。
3.根据权利要求1所述的生产方法,其特征在于:步骤(2)所述在鱼骨架浆中加质量分数0.75%的低温蛋白酶Polarzyme 6.0T,酶解温度为20℃,酶解4h,使鱼骨浆中的鱼蛋白转化成鱼肽;加热鱼骨浆至50℃灭酶10min,得到分子量为10KD以下的鱼肽鱼骨架肽液。
4.根据权利要求1所述的生产方法,其特征在于:步骤(4)所述超高压处理过程中,当压力400-500Mpa,保压时间在5-20min,温度5~35℃;当压力300-400Mpa,保压时间在5-20min,温度20~35℃。
5.一种由权利要求1-4任一项所述的生产方法制成的高钙肽即食鱼丸。
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