CN110897122A - 一种用于半流质膳食的颗粒面的加工方法 - Google Patents
一种用于半流质膳食的颗粒面的加工方法 Download PDFInfo
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- CN110897122A CN110897122A CN201911272338.1A CN201911272338A CN110897122A CN 110897122 A CN110897122 A CN 110897122A CN 201911272338 A CN201911272338 A CN 201911272338A CN 110897122 A CN110897122 A CN 110897122A
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Abstract
本发明提供了一种用于半流质膳食的颗粒面的加工方法,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得。本发明的颗粒面颗粒较小,口感好,烹制时间短,烹制过程中营养损失少,特别适合用作半流质膳食。颗粒面经过预加热处理,一方面在加热条件下有利于各成分进一步均匀化,另一方面小麦粉中所含淀粉发生糊化,消费者购买后烹制1~2分钟即可食用,大大缩短了烹制时间。
Description
技术领域
本发明涉及食品加工技术领域,特别地,涉及一种用于半流质膳食的颗粒面的加工方法。
背景技术
半流质膳食是一种比较稀软,呈半流体状态,易于咀嚼和消化,介于软饭和流质饭之间的基本膳食。适用于发热病人,身体虚弱、缺乏食欲者,口腔疾病、咀嚼困难者,消化道疾病(如胃炎、腹泻、消化不良、伤寒、痢疾等)病人,还可作为某些外科手术后的病人,以及刚分娩的产妇等的过渡膳食。
半流质膳食的食物选择以质地细、易消化为原则。尽量选择质地细且容易消化吸收的食材来制作食物,加工和烹制方式应细、软、烂,固体食物如肉类、青菜等,要经绞碎或切细,水果则以果汁型供应。为增进患者食欲,宜注意饮食的色、香、味及烹调方式的变化,以减少单调感及油腻感。调味要温和,不可太甜、太酸或太辛辣。
颗粒面,又称粒粒面、珍珠面,属于花色挂面,是婴幼儿面类辅食的一种,近年来,面类辅食因适合中国婴童生长发育而逐渐成为辅食中的流行趋势。随着面类辅食加工业的不断发展,颗粒面不论是从口感上还是在营养上都赢得了较好的口碑。众所周知,面条具有利于消化、吸收的优势,能够呵护肠胃健康。而颗粒面在发扬面条有利于消化、吸收优势的基础上,采用特殊工艺,将面粉合成均匀小疙瘩状,在煮制过程中,面体糊状,更好消化、吸收。煮后的颗粒面,面体糊状,带细微的颗粒。因此将颗粒面作为半流质膳食不失为一个很好的选择。
对于半流质膳食的食用者来说,主要是由于身体条件的不允许而不得不吃,但是长时间食用不免觉得乏味导致胃口大减,因此,将颗粒面应用于半流质膳食应该注重口感,所谓口感主要是要有良好的弹性和咀嚼性。另外一个重要的指标是营养成分的添加,比如维生素、DHA、益生菌等,这就涉及到烧煮过程中营养损失的问题,大部分营养成分随着加热时间的增长而迅速减少,失去了添加营养成分的意义。目前市场上有很多产品是将营养成分另外包装,在颗粒面烹制结束后倒入搅拌后食用,如此使得烹制过程繁琐化,而且整体分散均匀性欠佳,营养成分在高温汤水中也存在失效问题。
发明内容
本发明目的在于提供一种用于半流质膳食的颗粒面的加工方法,以解决口感欠佳和烹制过程中营养损失等技术问题。
为实现上述目的,本发明提供了一种用于半流质膳食的颗粒面的加工方法,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得所述的一种用于半流质膳食的颗粒面;其中,以重量份计,所述混合面团是通过以下方法制备得到的:
(1)包覆料的制备:先取1份紫薯、0.6~0.8份南瓜,分别洗净并切碎,分别隔水蒸5~8分钟,混合捣碎成泥,然后在40~50℃保温状态下加入7~9份江蓠提取液,搅拌混匀,即得包裹料,保温放置备用;
(2)蔬菜泥的制备:取0.5~0.8份西兰花、0.7~0.9份胡萝卜、0.3~0.5份山药,分别洗净并切碎,分别隔水蒸3~5分钟,混合捣碎成泥,即得蔬菜泥,备用;
(3)冷水鱼泥的制备:将0.2~0.4份冷水鱼的鱼肉与0.3~0.5份0~2℃冷水混合,均质处理,利用湿法超细粉碎机处理,烘制,制成冷水鱼泥,备用;
(4)混合面团的制备:先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.02~0.04份益生菌组合物加入步骤(1)所得包覆料中,搅拌混匀,加入1~2份小麦粉,和面成包覆面团;然后将5~8份小麦粉与1.2~2份水混合和面,再与包覆面团混合,揉面至均匀,滴加0.2~0.4份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团。
优选的,利用双螺杆挤出机进行挤出造粒,工艺条件是:转速600~900转/分钟,压力2~3MPa。
优选的,预加热处理的具体方法是:70~75℃处理2~3小时。
优选的,过筛筛选出2~3mm的颗粒。
优选的,步骤(1)和步骤(2)中利用切碎机实现切碎处理。
优选的,步骤(1)中,江蓠提取液的制备方法如下:将洗净的江蓠加入10~12倍重量的水中,在40~50℃和0.05~0.1MPa条件下提取20~30分钟,过滤,即得江蓠提取液。
优选的,步骤(3)中,所述冷水鱼选自高白鲑鱼、虹鳟、雅鱼或柳根鱼中的任一种。
优选的,步骤(3)中,所述鱼肉的制备方法如下:挑选鲜活冷水鱼,捕捞后立即宰杀,去头、去内脏、去皮,沿鱼背脊将鱼肉平均分割为2片;利用采肉机去骨,即得鱼肉。
优选的,步骤(3)中,均质处理时间为3~5分钟。
优选的,步骤(3)中,湿法超细粉碎机的工艺条件为:以转速9000r/min处理5~10分钟。
优选的,步骤(3)中,烘制的工艺条件为150~180℃处理2~3分钟。
优选的,步骤(4)中,所述益生菌组合物包含以下重量份的益生菌:嗜酸乳杆菌1份,鼠李糖乳杆菌2~3份,乳双歧杆菌2~3份,发酵乳杆菌3~4份。
优选的,步骤(4)中,饧面时间为20~30分钟。
优选的,步骤(4)中,捶打的具体方法是:利用锤肉机轻轻捶打30~50分钟。
本发明具有以下有益效果:
本发明先制备混合面团,然后经挤出造粒、预加热处理、过筛,得到一种用于半流质膳食的颗粒面,颗粒较小,口感好,烹制时间短,烹制过程中营养损失少,特别适合用作半流质膳食。具体分析如下:
1、颗粒面经过预加热处理,一方面在加热条件下有利于各成分进一步均匀化,另一方面小麦粉中所含淀粉发生糊化,消费者购买后烹制1~2分钟即可食用,大大缩短了烹制时间。
2、紫薯中含有大量淀粉(通常由链淀粉和支淀粉两种葡聚多糖高分子组成,二者又结合成结晶性颗粒存在,加热处理后链淀粉分子间结合产生凝沉,贮存后烹煮会析出大量面糊,食用口感变差),并含有果胶、氨基酸、维生素和矿物质等,还含有花青素,其具有抗氧化性;南瓜中含有多糖类、类胡萝卜素、果胶、氨基酸和矿物质等;果胶有很好的吸附性,可以保护胃肠道黏膜;江蓠富含藻胶、矿物质和维生素。紫薯、南瓜、江蓠一方面可以提供营养,另一方面果胶、多糖类、藻胶等具有一定的粘性,在包覆料的制备过程中,它们与淀粉混合凝胶化,在后续预加热处理过程中,淀粉中晶质与非晶质态的淀粉分子间的氢键断开,果胶、氨基酸、多糖类、藻胶等含有的羟基、氨基等与淀粉含有的羟基形成新的氢键,避免链淀粉之间结合产生凝沉,并通过前述氢键作用,重新构建形成一种间隙较大的立体网状结构,从而将蔬菜泥、冷水鱼泥和益生菌组合物中的成分包覆其内,形成凝胶化的保护层,避免烹制过程中的营养损失。
3、西兰花营养全面,包括维生素、矿物质和胡萝卜素等,且维生素种类齐全;胡萝卜含有蔗糖、淀粉、胡萝卜素、维生素、氨基酸、果胶、槲皮素(抗氧化)、山柰酚等;山药含有淀粉、胡萝卜素、矿物质、氨基酸、维生素、胆碱(促进脑发育和提高记忆能力)等,含有黏性蛋白,具有润滑、滋润作用,在胃蛋白酶的作用下可保护胃黏膜和胃壁,含有淀粉糖化酶、淀粉酶等多种消化酶,有促进消化的作用。冷水鱼含有丰富的蛋白质、氨基酸、不饱和脂肪酸,富含DHA。西兰花、胡萝卜、山药、冷水鱼主要提供各种营养成分。
4、本发明添加了国家卫生部公布的可用于婴幼儿食品的菌种,体弱病人可以适用,辅助抑制有害菌在人体肠内的繁殖,促进肠道运动,从而提高肠道机能,促进营养吸收。
5、本发明在制备包覆料、蔬菜泥时,隔水蒸的时间不宜过长,以免损失大量营养成分,结合后续预加热处理步骤,不会出现消费者短时间烹制不熟的问题。
6、先通过少量小麦粉与蔬菜泥、冷水鱼泥、益生菌组合物、包覆料混合制成包覆面团,然后将包覆面团与另外的小麦粉混合揉面,由于都含有小麦粉,有利于更好融合,滴加核桃油,它营养丰富,特别适合运化功能不强的肠胃,且使得混合面团更加柔软,口感更好,结合饧面和捶打,使得面团更加劲道,最终所得颗粒面具有较低的溶出率(溶出率大,说明面条的溶解度大,易糊汤,不耐煮,食用时粘滞而不光滑)和合适的膨润度(膨润度低,说明持水能力弱,口味干涩;膨润度高,面条在烹煮时难以保持其外形且烹煮后咬劲不足)。
本发明的技术关键之一是包覆料的制备,由于江蓠提取液中的藻胶很容易凝固导致混料不匀,故应该在40~50℃保温状态下加入并保存,温度过高会破坏藻胶结构,影响与淀粉的成氢键作用,温度过低会出现藻胶部分凝固,影响包覆料的均匀性,不能形成良好保护作用,进而影响最终产品的口感。
本发明的技术关键之二是混合面团的制备,先将蔬菜泥、冷水鱼泥、益生菌组合物、包覆料、一部分小麦粉和面成包覆面团,然后将剩余部分小麦粉、水混合和面后再与包覆面团混合。过多的小麦粉一次性加入会分散包覆料成分,无法对蔬菜泥等形成良好包覆。揉面均匀后本发明滴加少量核桃油,其中含有的不饱和脂肪酸与淀粉形成氢键作用,进一步增强前述网状结构的稳定性,防止在烹煮过程中不稳定成分逸出被破坏。
除了上面所描述的目的、特征和优点之外,本发明还有其它的目的、特征和优点。下面将对本发明作进一步详细的说明。
具体实施方式
以下对本发明的实施例进行详细说明,但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
本发明涉及的嗜酸乳杆菌、鼠李糖乳杆菌、乳双歧杆菌、发酵乳杆菌,均购自西安泽郎生物科技有限公司。
实施例1:
一种用于半流质膳食的颗粒面的加工方法,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得所述的一种用于半流质膳食的颗粒面;其中,以重量份计,所述混合面团是通过以下方法制备得到的:
(1)包覆料的制备:先取1份紫薯、0.6份南瓜,分别洗净并切碎,分别隔水蒸8分钟,混合捣碎成泥,然后在40℃保温状态下加入9份江蓠提取液,搅拌混匀,即得包裹料,保温放置备用;
(2)蔬菜泥的制备:取0.5份西兰花、0.9份胡萝卜、0.3份山药,分别洗净并切碎,分别隔水蒸5分钟,混合捣碎成泥,即得蔬菜泥,备用;
(3)冷水鱼泥的制备:将0.2份冷水鱼的鱼肉与0.5份0℃冷水混合,均质处理,利用湿法超细粉碎机处理,烘制,制成冷水鱼泥,备用;
(4)混合面团的制备:先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.04份益生菌组合物加入步骤(1)所得包覆料中,搅拌混匀,加入1份小麦粉,和面成包覆面团;然后将8份小麦粉与1.2份水混合和面,再与包覆面团混合,揉面至均匀,滴加0.4份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团。
利用双螺杆挤出机进行挤出造粒,工艺条件是:转速600转/分钟,压力3MPa。
预加热处理的具体方法是:70℃处理3小时。
过筛筛选出2mm的颗粒。
步骤(1)和步骤(2)中利用切碎机实现切碎处理。
步骤(1)中,江蓠提取液的制备方法如下:将洗净的江蓠加入12倍重量的水中,在40℃和0.1MPa条件下提取20分钟,过滤,即得江蓠提取液。
步骤(3)中,所述冷水鱼为高白鲑鱼。
步骤(3)中,所述鱼肉的制备方法如下:挑选鲜活冷水鱼,捕捞后立即宰杀,去头、去内脏、去皮,沿鱼背脊将鱼肉平均分割为2片;利用采肉机去骨,即得鱼肉。
步骤(3)中,均质处理时间为5分钟。
步骤(3)中,湿法超细粉碎机的工艺条件为:以转速9000r/min处理5分钟。
步骤(3)中,烘制的工艺条件为180℃处理2分钟。
步骤(4)中,所述益生菌组合物包含以下重量份的益生菌:嗜酸乳杆菌1份,鼠李糖乳杆菌3份,乳双歧杆菌2份,发酵乳杆菌4份。
步骤(4)中,饧面时间为20分钟。
步骤(4)中,捶打的具体方法是:利用锤肉机轻轻捶打50分钟。
实施例2:
一种用于半流质膳食的颗粒面的加工方法,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得所述的一种用于半流质膳食的颗粒面;其中,以重量份计,所述混合面团是通过以下方法制备得到的:
(1)包覆料的制备:先取1份紫薯、0.8份南瓜,分别洗净并切碎,分别隔水蒸5分钟,混合捣碎成泥,然后在50℃保温状态下加入7份江蓠提取液,搅拌混匀,即得包裹料,保温放置备用;
(2)蔬菜泥的制备:取0.8份西兰花、0.7份胡萝卜、0.5份山药,分别洗净并切碎,分别隔水蒸3分钟,混合捣碎成泥,即得蔬菜泥,备用;
(3)冷水鱼泥的制备:将0.4份冷水鱼的鱼肉与0.3份2℃冷水混合,均质处理,利用湿法超细粉碎机处理,烘制,制成冷水鱼泥,备用;
(4)混合面团的制备:先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.02份益生菌组合物加入步骤(1)所得包覆料中,搅拌混匀,加入1份小麦粉,和面成包覆面团;然后将8份小麦粉与2份水混合和面,再与包覆面团混合,揉面至均匀,滴加0.2份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团。
利用双螺杆挤出机进行挤出造粒,工艺条件是:转速900转/分钟,压力2MPa。
预加热处理的具体方法是:75℃处理2小时。
过筛筛选出3mm的颗粒。
步骤(1)和步骤(2)中利用切碎机实现切碎处理。
步骤(1)中,江蓠提取液的制备方法如下:将洗净的江蓠加入10倍重量的水中,在50℃和0.05MPa条件下提取30分钟,过滤,即得江蓠提取液。
步骤(3)中,所述冷水鱼为虹鳟。
步骤(3)中,所述鱼肉的制备方法如下:挑选鲜活冷水鱼,捕捞后立即宰杀,去头、去内脏、去皮,沿鱼背脊将鱼肉平均分割为2片;利用采肉机去骨,即得鱼肉。
步骤(3)中,均质处理时间为3分钟。
步骤(3)中,湿法超细粉碎机的工艺条件为:以转速9000r/min处理10分钟。
步骤(3)中,烘制的工艺条件为150℃处理3分钟。
步骤(4)中,所述益生菌组合物包含以下重量份的益生菌:嗜酸乳杆菌1份,鼠李糖乳杆菌2份,乳双歧杆菌3份,发酵乳杆菌3份。
步骤(4)中,饧面时间为30分钟。
步骤(4)中,捶打的具体方法是:利用锤肉机轻轻捶打30分钟。
实施例3:
一种用于半流质膳食的颗粒面的加工方法,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得所述的一种用于半流质膳食的颗粒面;其中,以重量份计,所述混合面团是通过以下方法制备得到的:
(1)包覆料的制备:先取1份紫薯、0.7份南瓜,分别洗净并切碎,分别隔水蒸6分钟,混合捣碎成泥,然后在45℃保温状态下加入8份江蓠提取液,搅拌混匀,即得包裹料,保温放置备用;
(2)蔬菜泥的制备:取0.6份西兰花、0.8份胡萝卜、0.4份山药,分别洗净并切碎,分别隔水蒸4分钟,混合捣碎成泥,即得蔬菜泥,备用;
(3)冷水鱼泥的制备:将0.3份冷水鱼的鱼肉与0.4份1℃冷水混合,均质处理,利用湿法超细粉碎机处理,烘制,制成冷水鱼泥,备用;
(4)混合面团的制备:先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.03份益生菌组合物加入步骤(1)所得包覆料中,搅拌混匀,加入1.5份小麦粉,和面成包覆面团;然后将6份小麦粉与1.8份水混合和面,再与包覆面团混合,揉面至均匀,滴加0.3份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团。
利用双螺杆挤出机进行挤出造粒,工艺条件是:转速800转/分钟,压力2.5MPa。
预加热处理的具体方法是:72℃处理2小时。
过筛筛选出3mm的颗粒。
步骤(1)和步骤(2)中利用切碎机实现切碎处理。
步骤(1)中,江蓠提取液的制备方法如下:将洗净的江蓠加入11倍重量的水中,在45℃和0.08MPa条件下提取25分钟,过滤,即得江蓠提取液。
步骤(3)中,所述冷水鱼为雅鱼。
步骤(3)中,所述鱼肉的制备方法如下:挑选鲜活冷水鱼,捕捞后立即宰杀,去头、去内脏、去皮,沿鱼背脊将鱼肉平均分割为2片;利用采肉机去骨,即得鱼肉。
步骤(3)中,均质处理时间为4分钟。
步骤(3)中,湿法超细粉碎机的工艺条件为:以转速9000r/min处理8分钟。
步骤(3)中,烘制的工艺条件为160℃处理3分钟。
步骤(4)中,所述益生菌组合物包含以下重量份的益生菌:嗜酸乳杆菌1份,鼠李糖乳杆菌2.5份,乳双歧杆菌2.5份,发酵乳杆菌3.5份。
步骤(4)中,饧面时间为25分钟。
步骤(4)中,捶打的具体方法是:利用锤肉机轻轻捶打40分钟。
对比例1
略去紫薯,其余同实施例3。
对比例2
略去南瓜,其余同实施例3。
对比例3
略去江蓠提取液,其余同实施例3。
对比例4
步骤(4)替换为“先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.03份益生菌组合物、步骤(1)所得包覆料与7.5份小麦粉、1.8份水混合和面,揉面至均匀,滴加0.3份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团”。
其余同实施例3。
对比例5
步骤(4)略去核桃油。
其余同实施例3。
试验例
对实施例1~3和对比例1~5的颗粒面进行了口感测试和营养成分含量保存率测试,结果见表1。
溶出率的测试方法:将10g颗粒面置于盛有60mL蒸馏水的烧杯(烧杯重量w3)中,煮沸2分钟,捞出颗粒面在烧杯口上方沥水,分别将颗粒面和装有面汤的烧杯于105℃烘干至恒重(两者烘干重量分别为w2和w1),根据公式计算溶出率,溶出率(%)=(w1-w3)/w2×100%。
膨润度的测试方法:将10g颗粒面(w0)置于60mL的蒸馏水中煮沸2分钟,取出面条,用滤纸吸去表面水分,称重w1,根据公式计算膨润度,膨润度=w1/w0。
营养成分含量保存率以维生素C、嗜酸乳杆菌和DHA为例进行比较,维生素C含量保存率=烹制后颗粒面中VC重量-烹制前颗粒面中VC重量)/烹制前颗粒面中VC重量;嗜酸乳杆菌活菌存活率=烹制后颗粒面中嗜酸乳杆菌活菌数-烹制前颗粒面中嗜酸乳杆菌活菌数)/烹制前颗粒面中嗜酸乳杆菌活菌数;DHA含量保存率=烹制后颗粒面中DHA重量-烹制前颗粒面中DHA重量)/烹制前颗粒面中DHA重量。
表1.颗粒面相关测试
由表1可知,实施例1~3所得颗粒面溶出率低,膨润度适宜,咀嚼性更佳,口感好。对比例1略去紫薯,对比例2略去南瓜,对比例3略去江蓠提取液,颗粒面的口感变差,烹制过程中维生素、益生菌、DHA的损失较大;对比例4步骤(4)替换为“先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.03份益生菌组合物、步骤(1)所得包覆料与7.5份小麦粉、1.8份水混合和面,揉面至均匀,滴加0.3份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团”;颗粒面的口感变差,烹制过程中维生素、益生菌、DHA有一定损失;对比例5步骤(4)略去核桃油;颗粒面的口感变差。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。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,均应包含在本发明的保护范围之内。
Claims (10)
1.一种用于半流质膳食的颗粒面的加工方法,其特征在于,先制备混合面团,然后经挤出造粒、预加热处理、过筛,即得所述的一种用于半流质膳食的颗粒面;其中,以重量份计,所述混合面团是通过以下方法制备得到的:
(1)包覆料的制备:先取1份紫薯、0.6~0.8份南瓜,分别洗净并切碎,分别隔水蒸5~8分钟,混合捣碎成泥,然后在40~50℃保温状态下加入7~9份江蓠提取液,搅拌混匀,即得包裹料,保温放置备用;
(2)蔬菜泥的制备:取0.5~0.8份西兰花、0.7~0.9份胡萝卜、0.3~0.5份山药,分别洗净并切碎,分别隔水蒸3~5分钟,混合捣碎成泥,即得蔬菜泥,备用;
(3)冷水鱼泥的制备:将0.2~0.4份冷水鱼的鱼肉与0.3~0.5份0~2℃冷水混合,均质处理,利用湿法超细粉碎机处理,烘制,制成冷水鱼泥,备用;
(4)混合面团的制备:先将步骤(2)所得蔬菜泥、步骤(3)所得冷水鱼泥以及0.02~0.04份益生菌组合物加入步骤(1)所得包覆料中,搅拌混匀,加入1~2份小麦粉,和面成包覆面团;然后将5~8份小麦粉与1.2~2份水混合和面,再与包覆面团混合,揉面至均匀,滴加0.2~0.4份核桃油,继续揉面至均匀,饧面,捶打,即得所述的混合面团。
2.根据权利要求1所述的加工方法,其特征在于,利用双螺杆挤出机进行挤出造粒,工艺条件是:转速600~900转/分钟,压力2~3MPa。
3.根据权利要求1所述的加工方法,其特征在于,预加热处理的具体方法是:70~75℃处理2~3小时。
4.根据权利要求1所述的加工方法,其特征在于,步骤(1)中,江蓠提取液的制备方法如下:将洗净的江蓠加入10~12倍重量的水中,在40~50℃和0.05~0.1MPa条件下提取20~30分钟,过滤,即得江蓠提取液。
5.根据权利要求1所述的加工方法,其特征在于,步骤(3)中,所述鱼肉的制备方法如下:挑选鲜活冷水鱼,捕捞后立即宰杀,去头、去内脏、去皮,沿鱼背脊将鱼肉平均分割为2片;利用采肉机去骨,即得鱼肉。
6.根据权利要求1所述的加工方法,其特征在于,步骤(3)中,均质处理时间为3~5分钟。
7.根据权利要求1所述的加工方法,其特征在于,步骤(3)中,湿法超细粉碎机的工艺条件为:以转速9000r/min处理5~10分钟。
8.根据权利要求1所述的加工方法,其特征在于,步骤(3)中,烘制的工艺条件为150~180℃处理2~3分钟。
9.根据权利要求1所述的加工方法,其特征在于,步骤(4)中,所述益生菌组合物包含以下重量份的益生菌:嗜酸乳杆菌1份,鼠李糖乳杆菌2~3份,乳双歧杆菌2~3份,发酵乳杆菌3~4份。
10.根据权利要求1所述的加工方法,其特征在于,步骤(4)中,捶打的具体方法是:利用锤肉机轻轻捶打30~50分钟。
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