CN111329011B - 泥鳅粉及其制备方法 - Google Patents
泥鳅粉及其制备方法 Download PDFInfo
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- CN111329011B CN111329011B CN202010189438.4A CN202010189438A CN111329011B CN 111329011 B CN111329011 B CN 111329011B CN 202010189438 A CN202010189438 A CN 202010189438A CN 111329011 B CN111329011 B CN 111329011B
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Abstract
本发明公开了泥鳅粉及其制备方法,它由下列重量份配比的物料制备制成:脱腥泥鳅100份、牛奶10~15份,植物蛋白粉3~5份,调味料4~8份。本发明将泥鳅、牛奶和植物蛋白相结合,加入调味料制备多种类型的泥鳅粉,产品富含多肽、寡肽、氨基酸、蛋白质、多糖等营养物质,易溶解,直接食用,或加入米饭、馒头、面条、面包、蛋糕等中佐餐食用,亦可温水冲饮,丰富的口味更能满足人们的需求。
Description
技术领域
本发明涉及泥鳅食品,尤其是泥鳅粉及制备方法。
背景技术
泥鳅又名鳅、真泥鳅,在动物分类上属于鱼纲、鲤形目、鲤亚目、鳅科、泥鳅属,是我国常见的经济淡水鱼类之一。泥鳅味道鲜美,富含优质蛋白质、脂肪酸、矿物质及维生素,适宜食用的人群广泛,素有“水中人参”的美誉。
据《本草纲目》记载,泥鳅暖中益气、醒酒、解除消渴症。《医学入门》中称它能“补中、止泄”。每100克泥鳅蛋白质17.90克,脂肪2.00克,碳水化合物1.70克,维生素A14.00微克,硫胺素0.01毫克,核黄素0.33毫克,尼克酸6.20毫克,维生素E0.79毫克,钙299.00毫克,磷302.00毫克,镁28.00毫克,铁2.90毫克,锌2.76毫克,硒35.30微克,锰0.47毫克,钾282.00毫克。
目前泥鳅的加工制品主要有冻泥鳅、泥鳅罐头、泥鳅熏制品、泥鳅盐干制品、泥鳅糜干制品等;泥鳅休闲食品有即食油炸泥鳅、泥鳅干、调味泥鳅脯等;泥鳅保健食品有:生泥鳅粉等。市场上休闲泥鳅食品为用油炸烟熏的泥鳅干,泥鳅干经油炸后油脂含量较高,且硬度较大,适宜中青年人群少量食用。高温油炸或长时间烟熏破坏了泥鳅中的营养物质,降低了泥鳅的生理活性。鲜活泥鳅的营养丰富,但在加工过程中,存在宰杀不便,腥味难以去除,加工工序繁琐耗时较长,使很多人望而却步。然而泥鳅是营养丰富的水产品,具有很多生理活性,能够增强免疫力、抗病毒、抗突变和抗肿瘤等。泥鳅富含蛋白质、脂肪、维生素A、B族维生素和矿物元素钙铁锌等多种成分,是非常优秀的食物来源。
目前有许多以泥鳅为原料的产品,CN200810020626.3 一种泥鳅富硒活性肽营养液或营养粉的制备方法中以泥鳅为原料,采用蛋白酶酶解,酶解液用纳滤膜进行纳滤浓缩脱盐,经喷雾干燥的泥鳅富硒活性肽营养粉。CN201110358005.8 一种泥鳅粉的加工方法中取泥鳅,去头、去内脏,切成小段;经预冻及3段不同温度、压强真空冷冻干燥,经粉碎机粉碎得泥鳅粉。CN00110669.4 泥鳅蛋白粉采用将捕获泥鳅鱼洗净, 排除泥鳅体表上的污物,进行酮体加工,将鱼体斩拌成骨肉泥, 然后以六粮液酒为抽提溶剂,再与泥鳅骨肉泥相混合,实行萃取, 其萃液即为泥鳅蛋白液,再有将泥鳅蛋白液浓缩,回馏溶剂、过 滤,最后降温、减压、真空、干燥,分装制得泥鳅蛋白粉。CN201810323489.4 一种泥鳅蛋白粉及其制备方法与应用、用于降低血脂或胆固醇或血压的食品及药品,于400-600MPa的条件下对活体泥鳅进行超高压处理,然后去除脏器,于不超过50℃的条件下低温干燥,粉碎。CN200810149582.4 泥鳅粉末的制作方法中对泥鳅撒盐,清洗,蒸煮,干燥,粉碎,泥鳅粉末混合大酱粉末,杀菌后包装而成。CN201510023505.4一种泥鳅粉的加工方法中,使用清水与菜籽油的混合液让泥鳅催吐秽物,泥鳅打成段加入桂皮、生姜粉、葱花、花椒及黄酒,滤干水分烘烤,研磨成泥鳅粉,加入淀粉、乳精、糊精干混,制成颗粒,烘干,再次粉碎。CN101461547一种药膳泥鳅粉及其制备方法,由泥鳅粉和淀粉混合而成,泥鳅黄酒浸润后恒温100℃烤干粉碎,加入淀粉和调味剂混合而成。CN105325928A一种去腥泥鳅粉的加工工艺,泥鳅宰杀后去头、去尾、去腮、去内脏,表面均匀涂抹粘液去除剂,对剖后切成大小均匀的小块,复合去腥剂去腥后冷冻干燥,打磨成粉状过100~200目筛,真空包装得去腥泥鳅粉成品。CN95108392.9泥鳅粉及其制备方法和用途,将活泥鳅去腥粉碎后制得,细度为过20—100目筛。CN201510531649.0一种抗氧化泥鳅蛋白粉的制备方法,采用稀盐溶液提取泥鳅肉中的蛋白质,通过活性炭脱腥,然后进行浓缩,在浓缩液中加入抗氧化剂后,冷冻干燥得到抗氧化泥鳅蛋白粉。CN201210127301.1一种泥鳅的处理工艺,其步骤如下:采用烘干或真空冷冻干燥的方法将泥鳅的含水量降至5%以下,制成干泥鳅;将干泥鳅放入超临界萃取装置的萃取釜中进行脱脂处理;经脱脂处理后,得到脱脂干泥鳅粉碎制成泥鳅粉与泥鳅鱼油。CN201510043805.9 一种泥鳅营养保健粉及其制作方法,泥鳅装入加入少许菜油的水盆中,剪去头,破腹,去掉内脏,洗净黏液后沥水;腌制后高温烘烤5分钟,后转低温烘烤10分钟,干燥,用制粉机制粉,目数为80,泥鳅粉45-55%、中药粉20-30%、果蔬粉20-30%和赤砂糖5-8%,混合搅拌均匀得泥鳅粉。
发明内容
本发明的目的是:提供一种泥鳅粉及其制备方法,充分利用泥鳅、牛奶和植物蛋白的营养物质制备不同类型的泥鳅粉,泥鳅粉无腥味、易溶解,满足人们的营养需求。
本发明通过以下技术方案实现:该泥鳅粉由下列重量份配比的物料制成:脱腥泥鳅100份、牛奶10~15份,植物蛋白粉3~5份,调味料4~8份。
所述脱腥泥鳅是加果蔬香料包暂养、植物蛋白粉除黏液、斩杀、脱腥物质真空脱腥的泥鳅;所述的果蔬香料包是下列重量份新鲜果蔬下脚料破碎混合而成:芹菜叶6~10份、香菜叶4~6份、白萝卜皮3~5份、橙子皮3~5份、橘子皮2~3份、柚子皮1~2份;按需要称重果蔬下脚料后置于料理机中,破碎并混合,放入内层20目、中层40目和外层60目的三层滤袋中。
所述脱腥物质由下列重量份配比的物料制成:料酒5~8份、啤酒4~7份、黄酒3~6份、红酒2~4份、白醋2~3份、柠檬2~3份、香葱1~2份、生姜2~3份、蒜瓣2~3份、八角0.5~1份、白豆蔻0.5~1份、花椒0.5~1份、桂皮0.5~1份、香叶1~1.5份、孜然1~1.5份、小茴香1~1.5份、肉桂1~1.5份、香草1~1.5份、茉莉花1~1.5份、玫瑰花1~1.5份、桂花1~1.5份、金银花0.5~1份、牡丹花0.5~1份、桃花0.5~1份;料酒、啤酒、黄酒、红酒和白醋直接称重;柠檬、香葱、生姜和蒜瓣分别置于料理机中捣碎;其他物质分别置于小型粉碎机中,粉碎后采用40目过筛后,再用60目筛;40目至60目之间的按照需要量称取后与其他物料一起放入料理机中,启动搅拌充分混合而成。
所述牛奶为市售纯牛奶,蛋白质为3.2~3.5%。
所述植物蛋白粉由大豆蛋白、豌豆蛋白、蚕豆蛋白、小麦蛋白、燕麦蛋白、玉米蛋白、大米蛋白加工而成;其中大豆蛋白的蛋白质为55~60%,豌豆蛋白的蛋白质为50~55%,蚕豆蛋白、小麦蛋白、燕麦蛋白和玉米蛋白的蛋白质为40~45%,大米蛋白的蛋白质为45~50%;粉碎后采用40目过筛后,再用50目筛,40目至50目粒度为0.27~0.38mm的各植物蛋白物料按照3:2:1:2:1:2:1的质量比称重后混匀。
所述调味料为葡萄糖、果糖、蔗糖、乳糖、低聚果糖、低聚半乳糖、低聚木糖、木糖醇、甘露糖醇、甘草甜素、甜菊苷、生抽、食盐、香醋、柠檬汁、槐花粉、绿茶粉、咖啡粉、可可粉中的一种或多种的组合;组合后按照4~6份与麦芽糊精3份和β-环糊精1份进行称重,加入调味料总质量1~2倍的纯净水充分溶解,200目过滤后再采用0.45um滤膜过滤,密封后0~4℃放置。
该泥鳅粉的制备方法包括以下具体步骤:
a.泥鳅暂养:选择鲜活、体表无损伤、体长为15~18cm的泥鳅,按照泥鳅质量与水量1:5加水暂养池中,每10L水加入1个100g果蔬香料包为泥鳅脱腥,24h时将香料包外层60目滤袋取下,48h时将中层40目滤袋取下,72h时将装有香料的20目滤袋取出,泥鳅暂养完毕;
b.除黏液斩杀:将步骤a得到的泥鳅从暂养池捞出,沥水后放入泥鳅质量2~4%的植物蛋白粉中,待泥鳅体表布满蛋白粉后,毛刷机将粘附泥鳅表面黏液的蛋白粉刷下后收集备用,去除黏液的泥鳅进行斩杀;将泥鳅头部与背部连接处剪断,环形剪至腹部,剖开腹部,将泥鳅头部和内脏去除干净;
c.真空脱腥:将步骤b得到的泥鳅用清水洗净,放入按斩杀泥鳅沥水后质量5~8%称取的1/4脱腥物质中,将泥鳅体表以及剖开的腹部中均匀涂抹脱腥物质,转速调至6~8rpm,真空度0.04~0.06kPa,0~4℃脱腥20min后取出, 6~10℃的水中将脱腥物质洗净;沥水后再次加入1/2的脱腥物质,体表及腹部涂抹均匀,转速调至4~6rpm,真空度0.05~0.07kPa,0~4℃脱腥15min后取出,4~6℃的水中将脱腥物质洗净;沥水后最后加入1/4的脱腥物质,体表及腹部涂抹均匀,转速调至2~4rpm,真空度0.06~0.08kPa,0~4℃脱腥10min后取出,0~4℃的水中将脱腥物质洗净;第二次所加入脱腥物质可用于下一批次的第一次脱腥,第三次所加入脱腥物质可用于下一批第二次脱腥;
d.破碎:安装2mm孔板的绞肉机,先采用沸水清洗2~3次后用冰水完全降温,再将步骤c处理的泥鳅放入进行破碎,得到均匀的泥鳅浆;
e研磨:将步骤d的泥鳅浆中加入按照权利要求1的比例加入牛奶和已粘附泥鳅表面黏液的植物蛋白粉进行高速剪切, 5000~8000rpm剪切5~10s,处理2~3次,颗粒细度达1.5~2mm;启动与胶体磨相连的低温冷却液循环泵,温度设定为-4~-6℃,关闭胶体磨出料阀门,将高速剪切后的浆液倒入胶体磨中,在研磨过程中,调整环顺时针旋转至刻度250~280,当物料细腻均匀后,打开放料开关,放出泥鳅细浆,颗粒细度达0.1~0.25mm;
f酶解:将步骤e处理后的细浆液泵入酶解罐中,充分混匀后升温至75~80℃,保温15~20min,启动冷却循环和搅拌系统,待温度降至50℃以下,按照细浆液与酶的质量比10~15IU/g加入10000IU木瓜蛋白酶、15~20IU/g 100000IU的胰蛋白酶和10~15IU/g加入100000IU中性蛋白酶,45℃酶解;样液氮溶解指数(NSI)达45~55%时,停止酶解;酶解完毕后升温至65~70℃,保温5~8min进行灭酶,灭酶后启动冷却和搅拌;
g离心:将f步骤处理后的酶解浆液进行离心处理,离心温度在0~4℃,7000~8000rpm,离心15~20min,离心完毕之后,将上层浆液取出,下层沉淀再次进行酶解处理;
h调配:将步骤g处理后的浆液泵入调配罐中,启动搅拌,按照权利要求1的比例加入调味料,充分混匀;
i干燥:将步骤h处理后的调配浆液放入不锈钢冻干盘中,浆液厚度控制在6~8mm,启动真空冷冻干燥设备,进行快速冻结-30℃,冻结后启动真空泵,待真空达到80~100Pa后进行加热升华0℃,结束后进行解吸干燥,温度为35℃,待物料盘温度稳定在35℃后,保温0.5~1h,干燥结束;
j粉碎:将步骤i处理后的泥鳅块低温粉碎机进行低温粉碎,粉碎温度0~5℃,粉碎后过180~200目筛;
k灭菌:将步骤j处理的泥鳅粉置于过热蒸汽灭菌器中,150~160℃保温6-10s快速进入洁净的冷却区;
l包装:将步骤k处理后的灭菌泥鳅粉,装入经灭菌的具脱氧剂PET/PA/ AL/RCPP复合膜包装袋中,抽真空至160~180Pa后封口,即得泥鳅粉。
所述泥鳅粉中各物质的营养如下:
泥鳅:肉质细嫩,味道鲜美, 营养丰富,是高蛋白、低脂肪的食品。泥鳅性平,具有温中益气、添精益髓、补中止泄、补肾壮阳等药效。泥鳅中的多糖、多肽、凝集素、抗菌肽、超氧化物歧化酶、透明质酸等多种活性物质,具有免疫调节、抗氧化、抗肿瘤、抗病毒、抗癌、降血糖、降血压、防衰老等生理功能。
牛乳:营养全面,营养要素比例协调,吸收利用率高。牛乳不但含有丰富的蛋白质、脂肪、糖、维生素和矿物质等多种营养要素,具有保健强身、防病治病、抗衰老等生理功能。
植物蛋白粉:来源于植物,与动物蛋白搭配后,氨基酸更平衡,必需氨基酸更高,更易被人体消化吸收。具有多种生理保健功能,能够为肝硬化患者营养支持、降低人体胆固醇水平、减少癌症的发生,改善肾脏病和心血管疾病的症状等功能。
本发明的优点在于:
一、采用低温真空脱腥的方式进行脱腥,所采用的脱腥物质酒类、醋、香辛料及花类物质,酒和醋与泥鳅体表和腹部的腥味物质结合后迅速挥发,香辛料及花类物质在吸附腥味物质的同时将自身所含呈味物质作用于泥鳅,上述物质相互协调,在真空滚动的状态下,脱腥物质与泥鳅体表和腹部充分接触,随着真空度的逐渐增加,自体表和腹腔表面至肌肉内部都在脱腥物质作用下,腥味物质被完全去除。
二、采用绞肉机将泥鳅破碎后,经高速剪切机和胶体磨先后处理,将泥鳅浆液破碎至细腻均匀,有利于蛋白酶酶解。
三、采用植物蛋白粉附着泥鳅表面黏液,泥鳅体表黏液中富含糖蛋白、抗菌肽、凝集素等多种生物活性物质;将牛奶和附着黏液的植物蛋白加入脱腥泥鳅浆液中,将动物蛋白与植物蛋白相结合进行蛋白质互补,增加了泥鳅粉中氨基酸的平衡。
四、采用热处理与复合蛋白酶酶解,将泥鳅、牛奶和植物蛋白粉中的高分子蛋白质分解为低分子的多肽、寡肽及氨基酸,在人体内能够直接被利用,更易于吸收。
五、采用超高温瞬时杀菌方式,避免高温长时间灭菌引起的营养损失,干燥状态下的蒸汽使泥鳅粉被加热干燥,进一步降低水分含量,使产品的水活度至0.1以下,抑制微生物的生长。
六、泥鳅粉中的泥鳅经香料包暂养、植物蛋白附着表面黏液、脱腥物质真空滚动脱腥,添加牛奶和粘附黏液的植物蛋白粉,提高泥鳅粉的营养价值及功能特性;经热处理与复合蛋白酶酶解后将蛋白质大分子酶解为更易于人体吸收的小分子物质,同时将泥鳅骨中的矿物元素释放出来;在调配罐中加入不同类型的调味料制备多种类型的泥鳅浆液,真空冷冻干燥后进行低温粉碎,超高温瞬时杀菌后进行真空包装,所制备泥鳅粉细腻均匀,溶解性好,易于人体消化吸收,可直接食用,可加入米饭、馒头、面条、面包、蛋糕等中佐餐食用,亦可温水冲饮。
七、泥鳅粉是以脱腥泥鳅、牛奶、植物蛋白粉和调味料为原辅料加工而成,牛奶和植物蛋白粉的加入提高了产品的营养价值,而调味料不仅能够矫正腥味,赋予产品良好的风味,同时提高了泥鳅粉的抗氧化能力,防止脂肪氧化。泥鳅粉富含多肽、寡肽、氨基酸、多糖、蛋白质、多不饱和脂肪酸等营养物质,具有增强人体免疫力、抗病毒、抗突变、抗肿瘤及抗氧化的生理功能,口味丰富,适合各类人群食用。
八、泥鳅粉及其制备方法,采用加果蔬香料包暂养,真空脱腥、绞碎、均质与胶体磨研磨相结合获得细腻的泥鳅浆,添加牛奶和植物蛋白,提高所制备产品的营养价值及功能特性。经复合蛋白酶酶解后低温离心,加入调味料,获得多种口味的泥鳅粉,满足个性化需求。真空冷冻干燥的泥鳅粉进行低温粉碎,超高温瞬时杀菌,所制备泥鳅粉细腻,无腥味,溶解性好,富含人体所需的多肽、寡肽、氨基酸、多不饱和脂肪酸、蛋白质以及多糖等营养物质,其中氨基酸比例与人体氨基酸模式更接近,吸收利用率高,具有增强机体免疫力、抗病毒、抗突变和抗肿瘤等生理功能。
具体实施方式
下面结合具体实施例进一步说明本发明的技术解决方案,这些实施例不能理解为是对技术方案的限制。
实施例1:
泥鳅粉由下列重量份配比的物料制成:脱腥泥鳅100份、牛奶10份,植物蛋白粉3份,调味料4份。
脱腥泥鳅是加果蔬香料包暂养、植物蛋白粉除黏液、斩杀、脱腥物质真空脱腥的泥鳅;果蔬香料包是由新鲜果蔬下脚料破碎混合而成,芹菜叶6份、香菜叶4份、白萝卜皮3份、橙子皮3份、橘子皮2份、柚子皮1份,称重果蔬下脚料后置于料理机中,破碎并混合,放入内层20目、中层40目和外层60目的三层滤袋中。
脱腥物质由料酒5份、啤酒4份、黄酒3份、红酒2份、白醋2份、柠檬2份、香葱1份、生姜2份、蒜瓣2份、八角0.5份、白豆蔻0.5份、花椒0.5份、桂皮0.5份、香叶1份、孜然1份、小茴香1份、肉桂1份、香草1份、茉莉花1份、玫瑰花1份、桂花1份、金银花0.5份、牡丹花0.5份、桃花0.5份,料酒、啤酒、黄酒、红酒和白醋直接称重;柠檬、香葱、生姜和蒜瓣分别置于料理机中捣碎;其他物质分别置于小型粉碎机中,粉碎后采用40目过筛后,再用60目筛, 40目至60目之间的按照需要量称取后与其他物料一起放入料理机中,启动搅拌充分混合而成。
牛奶为市售纯牛奶,蛋白质为3.2%。
植物蛋白粉为大豆蛋白粉、豌豆蛋白粉、蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉、玉米蛋白粉、大米蛋白粉,其中大豆蛋白粉的蛋白质为55%,豌豆蛋白粉的蛋白质为50%,蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉和玉米蛋白粉的蛋白质为45%,大米蛋白粉的蛋白质为50%,粉碎后采用40目过筛后,再用50目筛, 40目至50目粒度为0.27~0.38mm的植物蛋白粉按照3:2:1:2:1:2:1的质量比称重后进行混匀,备用。
调味料为葡萄糖、果糖、低聚果糖、低聚半乳糖、木糖醇、甜菊苷、槐花粉和可可粉按照质量比4:2:3:2:1:1:1:1组合后称取4份与麦芽糊精3份和β-环糊精1份进行混合,加入调味料总质量2倍的纯净水充分溶解后,200目过滤后,采用0.45um滤膜过滤,密封后0℃放置,备用。
果蔬香料包暂养:选择鲜活、体表无损伤、体长为12~15cm的泥鳅,暂养池中按照泥鳅质量与水量1:5倍加水,暂养池中每10L水加入1个100g的果蔬香料包为泥鳅脱腥,24h时将香料包外层60目滤袋取下,48h时将中层40目滤袋取下,72h时将装有香料的20目滤袋取出,泥鳅暂养完毕。
除黏液斩杀:将暂养后的泥鳅沥水后放入泥鳅质量2~4%的植物蛋白粉中,待泥鳅体表布满蛋白粉后,毛刷机将粘附泥鳅表面黏液的蛋白粉刷下后收集备用。去除黏液的泥鳅进行斩杀;将泥鳅头部与背部连接处剪断,环形剪至腹部,剖开腹部,将泥鳅头部和内脏去除干净。
真空脱腥:将宰杀后的泥鳅用清水洗净,放入按斩杀泥鳅沥水后质量5%称取的1/4脱腥物质中,将泥鳅体表以及剖开的腹部中均匀涂抹脱腥物质,转速调至6rpm,真空度0.04kPa,0℃脱腥20min后取出, 6℃的水中将脱腥物质洗净;沥水后再次加入1/2的脱腥物质,体表及腹部涂抹均匀,转速调至4rpm,真空度0.05kPa,0℃脱腥15min后取出,4℃的水中将脱腥物质洗净;沥水后最后加入1/4的脱腥物质,体表及腹部涂抹均匀,转速调至2rpm,真空度0.06kPa,0~4℃脱腥10min后取出,0℃的水中将脱腥物质洗净,第二次所加入脱腥物质可用于下一批次的第一次脱腥,第三次所加入脱腥物质可用于下一批第二次脱腥。
破碎;安装2mm绞肉机孔板的绞肉机,先采用沸水清洗2~3次后用冰水完全降温,再将真空脱腥后的泥鳅放入进行破碎,得到均匀的泥鳅浆。
研磨;将破碎后的泥鳅浆液100份中加入10份牛奶和3份已粘附泥鳅表面黏液的植物蛋白粉进行高速剪切, 5000rpm剪切10s,处理3次,颗粒细度达1.5mm。启动与胶体磨相连的低温冷却液循环泵,温度设定为-4℃,关闭胶体磨出料阀门,将高速剪切后的浆液倒入胶体磨中,在研磨过程中,调整环顺时针旋转至刻度250,当物料细腻均匀后,打开放料开关,放出泥鳅细浆,颗粒细度达0.25mm。
酶解:将研磨后的细浆液泵入酶解罐中,充分混匀后升温至75℃,保温20min,启动冷却循环和搅拌系统,待温度降至50℃以下,按照细浆液与酶的质量比10IU/g加入10000IU木瓜蛋白酶、15IU/g 100000IU的胰蛋白酶和10IU/g加入100000IU中性蛋白酶,45℃酶解,样液氮溶解指数(NSI)达55%时,停止酶解,酶解完毕后升温至65℃,保温8min进行灭酶,灭酶后启动冷却和搅拌。
离心:将酶解后的混合浆液进行离心处理,离心温度在0℃,7000rpm,离心20min,离心完毕之后,将上层浆液取出,下层沉淀再次进行酶解处理。
调配:将离心后的浆液泵入调配罐中,启动搅拌,加入4份调味料,充分混匀。
干燥:将调配后的调配浆液放入不锈钢冻干盘中,浆液厚度控制在6mm,启动真空冷冻干燥设备,进行快速冻结-30℃,冻结后启动真空泵,待真空达到80Pa后进行加热升华0℃,结束后进行解吸干燥,温度为35℃,待物料盘温度稳定在35℃后,保温0.5h,干燥结束。
粉碎:将干燥后的泥鳅块低温粉碎机进行低温粉碎,粉碎温度0℃,粉碎后过筛180目筛。
灭菌:将粉碎后的泥鳅粉置于过热蒸汽灭菌器中,150℃保温10s快速进入洁净的冷却区。
包装:将灭菌后的泥鳅粉,装入经灭菌具脱氧剂的PET/PA/ AL/RCPP复合膜包装袋中,抽真空至160Pa后封口,即得泥鳅粉。
实施例1得到的每百克泥鳅粉中多肽13.7g,寡肽6.1g、赖氨酸3.37g、亮氨酸2.84g、精氨酸2.43g、苯丙氨酸2.26g、缬氨酸1.84g、苏氨酸1.73g、异亮氨酸1.59g、色氨酸0.27g、蛋氨酸0.52g,牛磺酸0.12g,多不饱和脂肪酸7.35g,多糖6.9g,蛋白质14.6,钙622.17g,磷628.45g,锌29.27mg,铁25.1mg和硒0.45mg,维生素B1为0.4mg、B2为1.3mg、维生素E为2.1mg。
实施例2 :
泥鳅粉由下列重量份配比的物料制成:脱腥泥鳅100份、牛奶13份,植物蛋白粉4份,调味料6份。
脱腥泥鳅是加果蔬香料包暂养、植物蛋白粉除黏液、斩杀、脱腥物质真空脱腥的泥鳅。果蔬香料包是由新鲜果蔬下脚料破碎混合而成,芹菜叶8份、香菜叶5份、白萝卜皮4份、橙子皮4份、橘子皮2份、柚子皮1份,按需要称重果蔬下脚料后置于料理机中,破碎并混合,放入内层20目、中层40目和外层60目的三层滤袋中。
脱腥物质由料酒7份、啤酒6份、黄酒5份、红酒3份、白醋2.5份、柠檬2.5份、香葱1.5份、生姜2.5份、蒜瓣2.5份、八角0.8份、白豆蔻0.8份、花椒0.8份、桂皮0.8份、香叶1.3份、孜然1.3份、小茴香1.3份、肉桂1.3份、香草1.3份、茉莉花1.3份、玫瑰花1.3份、桂花1.3份、金银花0.8份、牡丹花0.8份、桃花0.8份,料酒、啤酒、黄酒、红酒和白醋直接称重;柠檬、香葱、生姜和蒜瓣分别置于料理机中捣碎;其他物质分别置于小型粉碎机中,粉碎后采用40目过筛后,再用60目筛, 40目至60目之间的按照需要量称取后与其他物料一起放入料理机中,启动搅拌充分混合而成。
牛奶为市售纯牛奶,蛋白质为3.4%。
植物蛋白粉为大豆蛋白粉、豌豆蛋白粉、蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉、玉米蛋白粉、大米蛋白粉,其中大豆蛋白粉的蛋白质为58%,豌豆蛋白粉的蛋白质为53%,蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉和玉米蛋白粉的蛋白质为43%,大米蛋白粉的蛋白质为48%,粉碎后采用40目过筛后,再用50目筛, 40目至50目粒度为0.27~0.38mm的植物蛋白粉按照3:2:1:2:1:2:1的质量比称重后进行混匀,备用。
调味料为蔗糖、低聚木糖、甜菊苷、生抽、食盐、香醋和槐花粉按照质量比为2:2:1:4:2:1:1组合后称取6份与麦芽糊精3份和β-环糊精1份进行混合,加入调味料总质量1倍的纯净水充分溶解后,200目过滤后,采用0.45um滤膜过滤,密封后2℃放置,备用。
泥鳅暂养:选择鲜活、体表无损伤、体长为15~18的泥鳅,暂养池中按照泥鳅质量与水量1:5倍加水,暂养池中每10L水加入1个100g的果蔬香料包为泥鳅脱腥,24h时将香料包外层60目滤袋取下,48h时将中层40目滤袋取下,72h时将装有香料的20目滤袋取出,泥鳅暂养完毕。
除黏液斩杀:将暂养后的泥鳅沥水后放入泥鳅质量3%的植物蛋白粉中,待泥鳅体表布满蛋白粉后,毛刷机将粘附泥鳅表面黏液的蛋白粉刷下后收集备用。去除黏液的泥鳅进行斩杀;将泥鳅头部与背部连接处剪断,环形剪至腹部,剖开腹部,将泥鳅头部和内脏去除干净。
真空脱腥:将宰杀后的泥鳅用清水洗净,放入按斩杀泥鳅沥水后质量6.5%称取的1/4脱腥物质中,将泥鳅体表以及剖开的腹部中均匀涂抹脱腥物质,转速调至7rpm,真空度0.05kPa,2℃脱腥20min后取出, 8℃的水中将脱腥物质洗净;沥水后再次加入1/2的脱腥物质,体表及腹部涂抹均匀,转速调至5rpm,真空度0.06kPa,0~4℃脱腥15min后取出,5℃的水中将脱腥物质洗净;沥水后最后加入1/4的脱腥物质,体表及腹部涂抹均匀,转速调至3rpm,真空度0.07kPa,2℃脱腥10min后取出,2℃的水中将脱腥物质洗净,第二次所加入脱腥物质可用于下一批次的第一次脱腥,第三次所加入脱腥物质可用于下一批第二次脱腥。
破碎:安装2mm绞肉机孔板的绞肉机,先采用沸水清洗3次后用冰水完全降温,再将脱腥后的泥鳅放入进行破碎,得到均匀的泥鳅浆。
研磨:将破碎后的泥鳅浆100份中加入13份牛奶和4份已粘附泥鳅表面黏液的植物蛋白进行高速剪切, 6500rpm剪切8s,处理3次,颗粒细度达1.7mm。启动与胶体磨相连的低温冷却液循环泵,温度设定为-5℃,关闭胶体磨出料阀门,将高速剪切后的浆液倒入胶体磨中,在研磨过程中,调整环顺时针旋转至刻度270,当物料细腻均匀后,打开放料开关,放出泥鳅细浆,颗粒细度达0.15mm。
酶解:将研磨后的细浆泵入酶解罐中,充分混匀后升温至78℃,保温18min,启动冷却循环和搅拌系统,待温度降至50℃以下,按照细浆液与酶的质量比13IU/g加入10000IU木瓜蛋白酶、18IU/g 100000IU的胰蛋白酶和13IU/g加入100000IU中性蛋白酶,45℃酶解,样液氮溶解指数(NSI)达50%时,停止酶解,酶解完毕后升温至68℃,保温7min进行灭酶,灭酶后启动冷却和搅拌。
离心:将酶解后的浆液进行离心处理,离心温度在2℃,7500rpm,离心18min,离心完毕之后,将上层浆液取出,下层沉淀再次进行酶解处理。
调配:将离心后的浆液泵入调配罐中,启动搅拌,加入6份调味料,充分混匀。
干燥:将调配后的调配浆液放入不锈钢冻干盘中,浆液厚度控制在7mm,启动真空冷冻干燥设备,进行快速冻结-30℃,冻结后启动真空泵,待真空达到90Pa后进行加热升华0℃,结束后进行解吸干燥,温度为35℃,待物料盘温度稳定在35℃后,保温0.8h,干燥结束。
粉碎:将干燥后的泥鳅块低温粉碎机进行低温粉碎,粉碎温度3℃,粉碎后过筛200目筛。
灭菌:将粉碎后的泥鳅粉置于过热蒸汽灭菌器中,155℃保温8s快速进入洁净的冷却区。
包装:将灭菌后的泥鳅粉,装入经灭菌具脱氧剂的PET/PA/ AL/RCPP复合膜包装袋中,抽真空至170Pa后封口,即得泥鳅粉。
实施例2得到的每百克泥鳅粉中,多肽13.4g,寡肽6.0g,赖氨酸3.15g、亮氨酸2.67g、精氨酸2.24g、苯丙氨酸2.11g、缬氨酸1.73g、苏氨酸1.62g、异亮氨酸1.51g、色氨酸0.26g、蛋氨酸0.49g,牛磺酸0.11g,多糖7.82g,多不饱和脂肪酸7.12g,蛋白质15.2g,钙580.41g,磷586.27g,锌26.97mg,铁23.3mg和硒0.43mg,维生素B1为0.35mg、B2为1.2mg、维生素E为1.95mg。
实施例3:
泥鳅粉由下列重量份配比的物料制成:脱腥泥鳅100份、牛奶15份,植物蛋白粉5份,调味料8份。
脱腥泥鳅是加果蔬香料包暂养、植物蛋白粉除黏液、斩杀、脱腥物质真空脱腥的泥鳅。果蔬香料包是由新鲜果蔬下脚料破碎混合而成,芹菜叶10份、香菜叶6份、白萝卜皮5份、橙子皮5份、橘子皮3份、柚子皮2份,按需要称重果蔬下脚料后置于料理机中,破碎并混合,放入内层20目、中层40目和外层60目的三层滤袋中。
脱腥物质由料酒8份、啤酒7份、黄酒6份、红酒4份、白醋3份、柠檬3份、香葱2份、生姜3份、蒜瓣3份、八角1份、白豆蔻1份、花椒1份、桂皮1份、香叶1.5份、孜然1.5份、小茴香1.5份、肉桂1.5份、香草1.5份、茉莉花1.5份、玫瑰花1.5份、桂花1.5份、金银花1份、牡丹花1份、桃花1份,料酒、啤酒、黄酒、红酒和白醋直接称重;柠檬、香葱、生姜和蒜瓣分别置于料理机中捣碎;其他物质分别置于小型粉碎机中,粉碎后采用40目过筛后,再用60目筛, 40目至60目之间的按照需要量称取后与其他物料一起放入料理机中,启动搅拌充分混合而成。
市售纯牛奶,蛋白质为3.5%。
植物蛋白粉为大豆蛋白粉、豌豆蛋白粉、蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉、玉米蛋白粉、大米蛋白粉,其中大豆蛋白粉的蛋白质为60%,豌豆蛋白粉的蛋白质为55%,蚕豆蛋白粉、小麦蛋白粉、燕麦蛋白粉和玉米蛋白粉的蛋白质为45%,大米蛋白粉的蛋白质为50%,粉碎后采用40目过筛后,再用50目筛, 40目至50目粒度为0.27~0.38mm的植物蛋白粉按照3:2:1:2:1:2:1的质量比称重后进行混匀,备用。
调味料为乳糖、低聚果糖、低聚半乳糖、甘草甜素、柠檬汁、绿茶粉、咖啡粉、可可粉按照质量比3:2:2:1:1:2:1:1组合后称取5份与麦芽糊精3份和β-环糊精1份进行混匀,加入调味料总质量1.5倍的纯净水充分溶解后,200目过滤后,采用0.45um滤膜过滤,密封后4℃放置,备用。
泥鳅暂养:选择鲜活、体表无损伤、体长为15~18的泥鳅,暂养池中按照泥鳅质量与水量1:5倍加水,暂养池中每10L水加入1个100g的果蔬香料包为泥鳅脱腥,24h时将香料包外层60目滤袋取下,48h时将中层40目滤袋取下,72h时将装有香料的20目滤袋取出,泥鳅暂养完毕。
除黏液斩杀:将步骤a得到的泥鳅从暂养池捞出,沥水后放入泥鳅质量4%的植物蛋白粉中,待泥鳅体表布满蛋白粉后,毛刷机将粘附泥鳅表面黏液的蛋白粉刷下后收集备用。去除黏液的泥鳅进行斩杀;将泥鳅头部与背部连接处剪断,环形剪至腹部,剖开腹部,将泥鳅头部和内脏去除干净。
真空脱腥:将宰杀后的泥鳅用清水洗净,放入按斩杀泥鳅沥水后质量8%称取的1/4脱腥物质中,将泥鳅体表以及剖开的腹部中均匀涂抹脱腥物质,转速调至8rpm,真空度0.06kPa, 4℃脱腥20min后取出, 10℃的水中将脱腥物质洗净;沥水后再次加入1/2的脱腥物质,体表及腹部涂抹均匀,转速调至6rpm,真空度0.07kPa, 4℃脱腥15min后取出, 6℃的水中将脱腥物质洗净;沥水后最后加入1/4的脱腥物质,体表及腹部涂抹均匀,转速调至4rpm,真空度0.08kPa, 4℃脱腥10min后取出, 4℃的水中将脱腥物质洗净,第二次所加入脱腥物质可用于下一批次的第一次脱腥,第三次所加入脱腥物质可用于下一批第二次脱腥。
破碎:安装2mm绞肉机孔板的绞肉机,先采用沸水清洗3次后用冰水完全降温,再将脱腥后的泥鳅放入进行破碎,得到均匀的泥鳅浆。
研磨:将破碎后的泥鳅浆100份中加入15份牛奶和5份已粘附泥鳅表面黏液的植物蛋白粉进行高速剪切, 8000rpm剪切5s,处理2次,颗粒细度达2mm。启动与胶体磨相连的低温冷却液循环泵,温度设定为-6℃,关闭胶体磨出料阀门,将高速剪切后的浆液倒入胶体磨中,在研磨过程中,调整环顺时针旋转至刻度280,当物料细腻均匀后,打开放料开关,放出泥鳅细浆,颗粒细度达0.1mm。
酶解:将研磨后的细浆泵入酶解罐中,充分混匀后升温至80℃,保温15min,启动冷却循环和搅拌系统,待温度降至50℃以下,按照细浆液与酶的质量比15IU/g加入10000IU木瓜蛋白酶、20IU/g 100000IU的胰蛋白酶和10IU/g加入100000IU中性蛋白酶,45℃酶解,样液氮溶解指数(NSI)达45%时,停止酶解,酶解完毕后升温至70℃,保温5min进行灭酶,灭酶后启动冷却和搅拌。
离心:将酶解后的浆液进行离心处理,离心温度在4℃, 8000rpm,离心15min,离心完毕之后,将上层浆液取出,下层沉淀再次进行酶解处理。
调配:将离心后的浆液泵入调配罐中,启动搅拌,加入8份调味料,充分混匀。
干燥:将离心后的调配浆液放入不锈钢冻干盘中,浆液厚度控制在8mm,启动真空冷冻干燥设备,进行快速冻结-30℃,冻结后启动真空泵,待真空达到100Pa后进行加热升华0℃,结束后进行解吸干燥,温度为35℃,待物料盘温度稳定在35℃后,保温1h,干燥结束。
粉碎:将干燥后的泥鳅块低温粉碎机进行低温粉碎,粉碎温度5℃,粉碎后过筛200目筛。
灭菌:将粉碎后的泥鳅粉置于过热蒸汽灭菌器中, 160℃保温6s快速进入洁净的冷却区。
包装:将灭菌后的泥鳅粉,装入经灭菌具脱氧剂的PET/PA/ AL/RCPP复合膜包装袋中,抽真空至180Pa后封口,即得泥鳅粉。
实施例3得到的每百克泥鳅粉中,多肽13.05g,寡肽5.9g,赖氨酸2.96g、亮氨酸2.52g、精氨酸2.09g、苯丙氨酸2.0g、缬氨酸1.64g、苏氨酸1.53g、异亮氨酸1.43g、色氨酸0.25g、蛋氨酸0.47g,牛磺酸0.11g,多糖6.76g,蛋白质16.8g,多不饱和脂肪酸6.42g,钙546.1g,磷546.1g,锌25.08mg,铁21.92mg和硒0.42mg,维生素B1为0.3mg、B2为1.1mg、维生素E为1.8mg。
Claims (1)
1.泥鳅粉的制备方法,泥鳅粉由下列重量份配比的物料制成:脱腥泥鳅100份、牛奶10~15份,植物蛋白粉3~5份,调味料4~8份;所述脱腥泥鳅是加果蔬香料包暂养、植物蛋白粉除黏液、斩杀、脱腥物质真空脱腥的泥鳅;其特征在于该制备方法包括以下具体步骤:
a.泥鳅暂养:选择鲜活、体表无损伤、体长为15~18cm的泥鳅,按照泥鳅质量与水量1:5加水暂养池中,每10L水加入1个100g果蔬香料包为泥鳅脱腥,24h时将香料包外层60目滤袋取下,48h时将中层40目滤袋取下,72h时将装有香料的20目滤袋取出,泥鳅暂养完毕;所述的果蔬香料包是下列重量份新鲜果蔬下脚料破碎混合而成:芹菜叶6~10份、香菜叶4~6份、白萝卜皮3~5份、橙子皮3~5份、橘子皮2~3份、柚子皮1~2份;按需要称重果蔬下脚料后置于料理机中,破碎并混合,放入内层20目、中层40目和外层60目的三层滤袋中;
b.除黏液斩杀:将步骤a得到的泥鳅从暂养池捞出,沥水后放入泥鳅质量2~4%的植物蛋白粉中,待泥鳅体表布满蛋白粉后,毛刷机将粘附泥鳅表面黏液的蛋白粉刷下后收集备用,去除黏液的泥鳅进行斩杀;将泥鳅头部与背部连接处剪断,环形剪至腹部,剖开腹部,将泥鳅头部和内脏去除干净;所述植物蛋白粉由大豆蛋白、豌豆蛋白、蚕豆蛋白、小麦蛋白、燕麦蛋白、玉米蛋白、大米蛋白加工而成;其中大豆蛋白的蛋白质为55~60%,豌豆蛋白的蛋白质为50~55%,蚕豆蛋白、小麦蛋白、燕麦蛋白和玉米蛋白的蛋白质为40~45%,大米蛋白的蛋白质为45~50%;粉碎后采用40目过筛后,再用50目筛,40目至50目粒度为0.27~0.38mm的各植物蛋白物料按照3:2:1:2:1:2:1的质量比称重后混匀;
c.真空脱腥:将步骤b得到的泥鳅用清水洗净,放入按斩杀泥鳅沥水后质量5~8%称取的1/4脱腥物质中,将泥鳅体表以及剖开的腹部中均匀涂抹脱腥物质,转速调至6~8rpm,真空度0.04~0.06kPa,0~4℃脱腥20min后取出, 6~10℃的水中将脱腥物质洗净;沥水后再次加入1/2的脱腥物质,体表及腹部涂抹均匀,转速调至4~6rpm,真空度0.05~0.07kPa,0~4℃脱腥15min后取出,4~6℃的水中将脱腥物质洗净;沥水后最后加入1/4的脱腥物质,体表及腹部涂抹均匀,转速调至2~4rpm,真空度0.06~0.08kPa,0~4℃脱腥10min后取出,0~4℃的水中将脱腥物质洗净;第二次所加入脱腥物质可用于下一批次的第一次脱腥,第三次所加入脱腥物质可用于下一批第二次脱腥;所述脱腥物质由下列重量份配比的物料制成:料酒5~8份、啤酒4~7份、黄酒3~6份、红酒2~4份、白醋2~3份、柠檬2~3份、香葱1~2份、生姜2~3份、蒜瓣2~3份、八角0.5~1份、白豆蔻0.5~1份、花椒0.5~1份、桂皮0.5~1份、香叶1~1.5份、孜然1~1.5份、小茴香1~1.5份、肉桂1~1.5份、香草1~1.5份、茉莉花1~1.5份、玫瑰花1~1.5份、桂花1~1.5份、金银花0.5~1份、牡丹花0.5~1份、桃花0.5~1份;料酒、啤酒、黄酒、红酒和白醋直接称重;柠檬、香葱、生姜和蒜瓣分别置于料理机中捣碎;其他物质分别置于小型粉碎机中,粉碎后采用40目过筛后,再用60目筛;40目至60目之间的按照需要量称取后与其他物料一起放入料理机中,启动搅拌充分混合而成;
d.破碎:安装2mm孔板的绞肉机,先采用沸水清洗2~3次后用冰水完全降温,再将步骤c处理的泥鳅放入进行破碎,得到均匀的泥鳅浆;
e研磨:将步骤d的泥鳅浆中按照比例加入牛奶和已粘附泥鳅表面黏液的植物蛋白粉进行高速剪切, 5000~8000rpm剪切5~10s,处理2~3次,颗粒细度达1.5~2mm;启动与胶体磨相连的低温冷却液循环泵,温度设定为-4~-6℃,关闭胶体磨出料阀门,将高速剪切后的浆液倒入胶体磨中,在研磨过程中,调整环顺时针旋转至刻度250~280,当物料细腻均匀后,打开放料开关,放出泥鳅细浆,颗粒细度达0.1~0.25mm;所述牛奶为市售纯牛奶,蛋白质质量含量为3.2~3.5%;
f酶解:将步骤e处理后的细浆液泵入酶解罐中,充分混匀后升温至75~80℃,保温15~20min,启动冷却循环和搅拌系统,待温度降至50℃以下,细浆液中加入木瓜蛋白酶、胰蛋白酶和中性蛋白酶,45℃酶解;样液氮溶解指数(NSI)达45~55%时,停止酶解;酶解完毕后升温至65~70℃,保温5~8min进行灭酶,灭酶后启动冷却和搅拌;其中,细浆液与木瓜蛋白酶的质量比10~15IU/g,细浆液与胰蛋白酶的质量比15~20IU/g,细浆液与中性蛋白酶的质量比10~15IU/g;其中,木瓜蛋白酶的酶活为10000IU,胰蛋白酶的酶活为100000IU,中性蛋白酶的酶活为100000IU;
g离心:将f步骤处理后的酶解浆液进行离心处理,离心温度在0~4℃,7000~8000rpm,离心15~20min,离心完毕之后,将上层浆液取出,下层沉淀再次进行酶解处理;
h调配:将步骤g处理后的浆液泵入调配罐中,启动搅拌,按照比例加入调味料,充分混匀;所述调味料为葡萄糖、果糖、蔗糖、乳糖、低聚果糖、低聚半乳糖、低聚木糖、木糖醇、甘露糖醇、甘草甜素、甜菊苷、生抽、食盐、香醋、柠檬汁、槐花粉、绿茶粉、咖啡粉、可可粉中的一种或多种的组合;组合后按照4~6份与麦芽糊精3份和β-环糊精1份进行称重,加入调味料总质量1~2倍的纯净水充分溶解,200目过滤后再采用0.45um滤膜过滤,密封后0~4℃放置;
i干燥:将步骤h处理后的调配浆液放入不锈钢冻干盘中,浆液厚度控制在6~8mm,启动真空冷冻干燥设备,进行快速冻结-30℃,冻结后启动真空泵,待真空达到80~100Pa后进行加热升华0℃,结束后进行解吸干燥,温度为35℃,待物料盘温度稳定在35℃后,保温0.5~1h,干燥结束;
j粉碎:将步骤i处理后的泥鳅块低温粉碎机进行低温粉碎,粉碎温度0~5℃,粉碎后过180~200目筛;
k灭菌:将步骤j处理的泥鳅粉置于过热蒸汽灭菌器中,150~160℃保温6-10s快速进入洁净的冷却区;
l包装:将步骤k处理后的灭菌泥鳅粉,装入经灭菌的具脱氧剂PET/PA/ AL/RCPP复合膜包装袋中,抽真空至160~180Pa后封口,即得泥鳅粉。
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CN109645376A (zh) * | 2019-01-09 | 2019-04-19 | 嘉兴市泽宇宠物用品有限公司 | 一种保留滑液的泥鳅干生产工艺 |
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KR20030037584A (ko) * | 2001-11-06 | 2003-05-14 | 김용규 | 추어탕용 미꾸라지분말의 제조 방법 |
KR100742280B1 (ko) * | 2007-03-05 | 2007-07-24 | 남원시 | 미꾸라지 과립 및 그 제조방법 |
CN105325928A (zh) * | 2015-06-29 | 2016-02-17 | 浙江海洋学院 | 一种去腥泥鳅粉的加工工艺 |
CN109645376A (zh) * | 2019-01-09 | 2019-04-19 | 嘉兴市泽宇宠物用品有限公司 | 一种保留滑液的泥鳅干生产工艺 |
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