CN111743104B - 一种桔香风味鱼丸及其生产方法 - Google Patents
一种桔香风味鱼丸及其生产方法 Download PDFInfo
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- CN111743104B CN111743104B CN202010507486.3A CN202010507486A CN111743104B CN 111743104 B CN111743104 B CN 111743104B CN 202010507486 A CN202010507486 A CN 202010507486A CN 111743104 B CN111743104 B CN 111743104B
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Abstract
本发明属于水产品加工技术领域,具体涉及一种以淡水鱼鱼糜、柑桔果肉为基料的鱼丸及其生产方法。本发明以淡水鱼鱼糜、柑桔果肉、猪肥膘、大豆分离蛋白、蛋清粉等为基料,配以白糖、食盐、复合改良剂等辅料,经柑桔果肉的乙醇发酵沉淀分离、桔蓉的加糖熬制、鱼糜斩拌与擂溃、挤出成型与高温熟化、冷却、速冻、包装等工序制成鱼丸。本发明的桔香风味鱼丸包括桔香风味鱼丸和桔香风味夹心鱼丸等产品,其充分利用了柑桔果肉的所含色素和香气物质,有效的去除了鱼肉本身的腥味及高温加热所导致的过熟味,具有弹性好、桔香味浓、色泽金黄,酸甜适口等特点。
Description
技术领域
本发明属于水产品加工技术领域,具体涉及以淡水鱼冷冻鱼糜、柑桔果肉为基料的一种桔香风味鱼丸(混合鱼丸、夹心鱼丸)及其生产方法。
技术背景
鱼糜制品是我国传统水产食品,以鱼糜(新鲜或冷冻鱼糜)、食盐、淀粉等为主要原料,经斩拌、擂溃、成型、加热熟化、冷却、速冻、包装、冻藏等工序加工成的凝胶类食品,主要品种包括鱼丸(鱼圆)、鱼糕、鱼饼等产品,因其高蛋白、低脂肪、食用方便等特点而深受消费者喜爱。
鱼丸(鱼圆)是目前我国产量最大的鱼糜制品品种。由于我国可用于鱼糜生产的海水鱼资源匮乏,可用于鱼糜生产的淡水鱼资源丰富,池塘淡水鱼已成为我国冷冻鱼糜生产的重要原料,但以养殖淡水鱼为原料生产的冷冻鱼糜存在鱼香味不足、土腥味较重等问题,为此国内已开发多种口味的鱼丸。刘一等以鲷鱼糜、小梅鱼糜、番茄酱为原料开发一种番茄风味鱼丸(发明名称:番茄鱼丸及制备方法,公开号CN104336660A);励建荣等人以鱼浆、鸡胸肉、南瓜浆等为原料开发出南瓜风味鱼丸,并以冷冻鱼糜、玫瑰花为主要原料开发出一种具有玫瑰花风味的鱼丸(发明名称:南瓜鱼丸及其制备方法,公开号CN106690127A;发明名称:一种玫瑰花鱼丸及其加工方法,公开号CN106261950A);王龙云以新鲜鲢鱼肉、鸡蛋清、马铃薯淀粉、山药、猪肥膘、甜瓜、桃花、合欢皮等为原料开发出具有花香味的鱼丸(发明名称:一种花香味鱼丸及其制备方法,公开号 CN105982248A);许芳芳以火棘、鲻鱼为原料,同时添加灰树花、金露梅、大叶钩藤,开发出一种火棘风味保健鲻鱼丸,以鹿梨、青衣鱼为原料,并同时添加人面子、梧桐子等开发出口感细腻、鲜香滑嫩、富有弹性的鹿梨风味的保健油炸青衣鱼丸(发明名称:一种火棘风味保健油炸鲻鱼丸,公开号CN108576686A;发明名称:一种鹿梨风味保健油炸青衣鱼丸,公开号,CN108741063A);黄文雅以芋头花、鲮鱼为原料,同时添加红门兰、春砂花、羊角参开发出一种芋头花风味的保健鱼丸(发明名称:一种芋头花风味保健鱼丸,公开号,CN108464459A);高翔以鱼肉糜、淮山药、鸡蛋清、马铃薯淀粉等为原料开发出成本低廉、营养全面、味道鲜美的山药风味鱼丸(发明名称:山药鱼丸以及生产方法,公开号CN101653271A);刘毅以鱼肉、玉米、猪肉、虾米、百合等为原料开发出具有营养滋补、增强肌体免疫力、散热解毒的玉米风味鱼丸(发明名称:一种玉米鱼丸,公开号,CN105410743A);李浩以鲜鱼肉、香菜、淀粉、猪肥肉等为原料,开发出成本低、工艺简单、无腥味韧性好的香菜鱼丸(发明名称:一种香菜鱼丸子及其制作方法,公开号,CN102429260A);蒋中辉以鲢鱼鱼肉、柚子皮、蟹黄、燕麦、合欢皮等为原料,开发出具有养心安神功效的燕麦鱼丸(发明名称:一种燕麦鱼丸及其制备方法,公开号CN106616524A);刘传星以新鲜黑鱼、鱼骨、香菜等为原料开发出清香可口、均衡营养的香菜黑鱼丸(发明名称:一种香菜黑鱼丸的制备方法,公开号,CN106722395A);邱国瑞以鱼肉、淀粉为原料制得鱼丸皮料,以虾肉、鱼肉、蔬菜为原料制得鱼丸馅料,成型后低温油炸经调味,开发出了色香味俱全,开袋即食,食用方便的即食海鲜鱼丸(一种即食海鲜鱼丸的制备方法,公开号,CN108157844A);陈林林等人以深海鱼肉、巧克力等为原料,开发出口感新颖独特,营养丰富的巧克力包芯鱼丸(巧克力包芯馅鱼丸,CN106261955A);陈顺飞等以鸡肉、鱼肉,南瓜酱、芦笋等为原料,开发出清爽可口,同时具有清热功能的南瓜酱鱼丸(一种包有南瓜酱的鱼丸,CN107616438A)。
综上所述公开的技术中,刘一等在鱼糜中添加番茄泥制成番茄风味鱼丸,尽管能增加维生素和矿物质含量,但番茄泥酸性较强,添加后会影响鱼糜凝胶形成,成品鱼丸弹性较差。刘毅在鱼糜中添加玉米粒制成玉米鱼丸可有效鱼丸风味和营养,但会增加鱼丸机械成型难度。刘传星等在黑鱼鱼骨泥中添加香菜末制成香菜黑鱼丸,但鱼骨未经冻结或高温加热处理,其鱼骨颗理难以降低至100微米以下,食用时会有砂砾感。蒋中辉等、王云龙等、黄文雅等分别在鱼糜中添加燕麦和中药粉、花瓣(桂花、桃花)和中药粉(合欢皮、五加皮、枸杞叶)、芋头泥和中药粉等制成保健型风味鱼丸,尽管可消除腥味且有一定的生理功效,但因配料颜色各不相同,导致鱼丸色泽较差、中药味重,导致消费者接受性较差。许芳芳等采用油炸工艺制作具有保健作用的火棘风味鲻鱼丸和鹿梨风味青衣鱼丸,产品具有健胃消食功效,但所添加的腌制料种类多、中药材预处理时间长,不利于工业化生产。陈林林等人将巧克力酱料包入鱼糜中经油炸制成巧克力包芯鱼丸,具有口感新颖独特、营养丰富的特点,但是经油炸后鱼丸表皮油脂含量较高、色泽较深。而邱国瑞等在鱼糜中添加虾肉开发出的即食海鲜鱼丸,尽管食用方便,但因高温加热而存在过熟味的问题。即在鱼丸中添加辅料,需要克服辅料对鱼丸质构和风味的不利影响。
柑桔是我国南方地区重要的水果品种,柑桔果肉含有丰富的糖类、有机酸、果胶、膳食纤维、色素和香气物质,在鱼糜中添加柑桔果肉,不仅能丰富鱼糜制品营养成分,而且能赋予鱼糜制品独特的桔香风味和色泽,改善鱼丸的感官品质。但柑桔果肉含水量、果胶含量高,如果直接将去皮柑橘打浆、加白糖和柠檬酸熬制成柑橘果酱,则物料粘度高、不易分散。将去皮柑橘打浆、胶磨、压滤后,得到的柑橘果肉水分和果胶含量高,同样具有物料粘度高、不易分散的特点。如果在混合鱼浆中添加两者,则易造成桔香风味鱼丸成型难、加热成型后口感差问题。因此,需要创新柑桔精深加工路径和鱼糜制品加工工艺,开发出具有独特桔香风味、口感弹性好的鱼糜制品,以满足消费者对鱼糜制品日益增加的市场需求具有重要意义。
发明内容
本发明的目的在于克服现有技术的不足,提出了一种以淡水鱼鱼糜、柑桔果肉为基料的桔香风味鱼丸(鱼丸和夹心鱼丸)及其生产方法。本发明以淡水鱼鱼糜、柑桔果肉、大豆分离蛋白、蛋清粉等为基料,配以白糖、食盐、复合改良剂等辅料,经柑桔果肉的乙醇发酵沉淀分离、桔蓉的加糖熬制、鱼糜斩拌与擂溃、挤出成型与高温熟化、冷却、速冻、包装等工序制成鱼丸(或鱼圆)。本发明的桔香风味鱼丸包括桔香风味混合型鱼丸和桔香风味夹心鱼丸等产品,其充分利用了柑桔果肉的所含色素和香气物质,有效的去除了鱼肉本身的腥味及高温加热所导致的过熟味,具有弹性好、桔香味浓、色泽金黄,酸甜适口等特点。
本发明的技术方案如下:
一种桔香风味鱼丸,所述桔香风味鱼丸包括:(1)将桔蓉与混合鱼浆混匀、挤成球形、高温加热熟化制成的桔香风味混合型鱼丸,(2)将桔蓉包入混合鱼浆中并挤成球形,再经高温加热熟化制成的桔香风味夹心鱼丸,所述桔香风味混合型鱼丸或桔香风味夹心鱼丸的原料中,混合鱼浆与桔蓉的质量比为按照100: (1-10),所述混合鱼浆的原料包括按照重量份计的以下组分:
白鲢鱼糜100份,大豆分离蛋白3-6份,蛋清粉2-4份,猪肥膘4-8份,姜汁2-4份,冰水40-60份,食盐2-4份,羟丙基木薯淀粉8-12份。
优选地,所述混合鱼浆的原料还包括按照重量份计的以下组分:复合改良剂 0.2-0.4份;所述复合改良剂制备方法为:将CaCO3、焦磷酸钠、三聚磷酸钠分别粉碎,然后按CaCO3:焦磷酸钠:三聚磷酸钠按重量比为(35-45):(25-35): (25-35),混匀、防潮包装备用。
优选地,所述桔蓉的制备方法为乙醇发酵沉淀分离得到的柑桔果肉熬而成。
进一步优选地,所述桔蓉的具体制备方法包括以下步骤:
步骤1)柑桔果肉的乙醇发酵沉淀分离:柑桔经蒸汽热烫去皮,将去皮后柑桔果实打浆并泵入乙醇发酵罐、加热升温至30-33℃,然后添加果胶酶和果酒酵母,混匀后于发酵,最后用板框压滤机分离滤渣得到柑桔果肉,滤液可进一步经醋酸发酵获得柑桔果醋;
步骤2)桔蓉的加糖熬制:将步骤1)所得到的柑桔果肉用破碎机解碎,添加自来水并混匀,然后用胶体磨研磨,再加入白砂糖、食盐、柠檬酸混匀,加热熬煮,最后装入真空包装袋内并密封,灭菌、冷却制成桔蓉。
更进一步优选地,所述步骤1)中:果胶酶添加量为0.04%(以柑桔果实浆液质量为基准),果酒酵母添加量为0.04%;发酵条件为:30-33℃发酵45-60 小时。
更进一步优选地,所述步骤2)中:按重量份计为:柑桔果肉100份、自来水50份、白砂糖30~60份、食盐0.5~2份、柠檬酸1~2份;加热熬煮至固形物含量30~50%。
所述的桔香风味鱼丸的生产方法,所述桔香风味鱼丸的生产方法包括以下步骤:
步骤一)鱼糜斩拌与擂溃:将冷冻白鲢鱼糜用刨冰机刨成冰霄,定量加到高速斩拌机料盘中,按比例加入大豆分离蛋白、蛋清粉、猪肥膘、姜汁和冰水、食盐和复合改良剂,经乳化、空斩、盐斩后,再加入羟丙基木薯淀粉,经擂溃制成混合鱼浆。
步骤二)挤出成型、熟化与冷却:
桔香风味混合型鱼丸:将桔蓉与步骤一)所制得的混合鱼浆混合,采用鱼丸机将物料挤成球形,加热,再将熟化定型好的桔香风味混合型鱼丸,迅速放入冰水浸渍进行冷却;
桔香风味夹心鱼丸:采用夹心鱼丸机将桔蓉按比例包入与步骤一)所制得的混合鱼浆中并挤成球形,加热,再将熟化定型好的桔香风味夹心鱼丸,迅速放入冰水中浸渍进行冷却;
步骤三)速冻、包装:将步骤二)所制得的、冷却好的桔香风味混合型鱼丸或桔香风味夹心鱼丸,用速冻机冷冻,然后装入阻隔性好的塑料袋中真空包装,得到桔香风味鱼丸成品。
优选地,所述步骤二)中,采用中温定型、高温熟化与冰水冷却工艺,具体为:将成型好球形的鱼丸放入40-60℃热水中加热30min,然后在90-95℃热水中加热10min,再将熟化定型好的桔香风味混合型鱼丸或桔香风味夹心鱼丸迅速放入冰水中,浸渍冷却8-15min。
优选地,所述步骤二)中,采用中温定型、高温熟化与冰水冷却工艺,具体为:将成型好球形的鱼丸放入40-60℃热水中加热30min,然后在90-95℃热水中加热10min,再将熟化定型好的桔香风味鱼丸迅速放入冰水中,浸渍冷却8-15min。
优选地,所述步骤一)中,全程料温需控制在10℃以下,冷藏备用;
所述步骤三)中,用速冻机于-35℃-40℃下冷冻至鱼丸中心温度达到-18℃以下,然后装入阻隔性好的塑料袋中真空包装,即为桔香风味鱼丸成品,于-18℃以下冷库冻藏保鲜。
与现有技术相比,本发明的特点是:
(1)采用乙醇发酵沉淀分离得到柑桔果肉再加糖熬制桔蓉:可充分利用柑桔资源,所得桔蓉颗粒细腻,色泽呈桔黄、具有柑桔香味和酒香,适量添加到鱼糜中后可提高鱼糜制品的持水性、凝胶强度和感官评分。柑桔浆液加入果胶酶和果酒酵母的发酵过程中,酶解的同时也在发酵,酶解降解了一部分水溶性果胶,降低了柑桔浆液中水溶液果胶的含量,降低粘度,易于发酵结束后的压榨分离,经过酶解和发酵同时进行,将果胶降解成较小的颗粒状,有利于充分填充在鱼糜凝胶网络结构中,果胶小颗粒再通过发酵产生的乙醇使果胶物质絮凝沉淀,也可防止果胶在后期絮凝过程中成团,不利于鱼丸的成型。乙醇使果胶物质絮凝沉淀,可提高分离效果,同时又满足了果酒果醋后期的生产需要,另外也为桔蓉带来酒香风味。且通过合适的酶解发酵时间:30-33℃发酵45-60小时,即实现柑桔果肉里面的果胶部分降解、水解分离掉一部分,同时又保证桔蓉中的果胶含量适宜,确保鱼丸口感不会过硬。
(2)采用中温定型、高温熟化与冰水冷却工艺:将成型好鱼丸放入40-60℃热水中加热30min,然后在90-95℃加热10min,再将熟化定型好的桔香风味鱼丸迅速放入冰水0℃中,浸渍8-15min进行冷却。40-60℃通常是凝胶劣化温度带,但是在本申请中,由于桔蓉加进去鱼糜成型比较困难,容易散开,在40-60℃加热,可使添加有酸性桔蓉的混合鱼浆较快凝固、桔蓉颗粒填充至凝胶网络结构中,起到中温定型的作用,再经过高温进一步熟化定型、冰水冷却工艺,可保持鱼丸形状、表皮光滑和弹脆口感的作用。
(3)添加复合改良剂可改善鱼糜制品组织结构:在混合鱼浆中用CaCO3代替氯化钙,并与焦磷酸钠和三聚磷酸钠复配,可显著改善鱼糜制品的组织结构,提高鱼糜制品的凝胶强度。其原因是:低浓度的钙离子可促进鱼糜内源性谷氨酰胺转氨酶(TGase)活性,而过高浓度的钙离子会抑制其活性。CaCl2溶解度大,加入鱼糜中后完全离解为钙离子[Ca2+]和氯离子[Cl-1],钙离子浓度过大会影响(TGase) 活性,不利于凝胶网络的形成。而本申请采用的碳酸钙本身是不溶于水的,在有碱性磷酸盐的情况下,是缓溶的,钙离子慢慢的释放,使得钙离子维持在一个较低的浓度,促进谷氨酰胺转氨酶的交联作用,使其形成的网络结构更加致密。
附图说明
图1是本发明实施例工艺流程图;
图2是本发明制作的成品桔香风味(混合型)鱼丸和桔香风味夹心鱼丸照片;
图3成品桔香风味(混合型)鱼丸染色电镜照片;
图4不同改良剂对鱼糜制品组织结构的影响。
具体实施方式
实施例1:桔香风味(混合型)鱼丸及其生产方法
桔香风味混合型鱼丸的原料重量配比:混合鱼浆100份,桔蓉2份;
混合鱼浆的原料包括按照重量份计的以下组分:白鲢鱼糜100份、大豆分离蛋白3份、蛋清粉3份、猪肥膘4份、姜汁2份、冰水40份、食盐2份、羟丙基木薯淀粉10份、复合改良剂0.2份。
所述复合改良剂的配方及制作方法:
复合改良剂的配方:CaCO340份、焦磷酸钠30份、三聚磷酸钠30份。
复合改良剂的制作方法:先将CaCO3、焦磷酸钠、三聚磷酸钠分别粉碎,然后按比例混匀、防潮包装备用。
生产方法:
(一)将冷冻白鲢鱼糜用刨冰机刨成冰霄,定量加到高速斩拌机料盘中,按比例加入大豆分离蛋白、蛋清粉、猪肥膘、姜汁和冰水、食盐和复合改良剂,经乳化、空斩、盐斩后,再加入羟丙基木薯淀粉,经擂溃制成混合鱼浆(全程料温需控制在10℃以下);
(二)将桔蓉与混合鱼浆混合均匀;
(三)采用鱼丸机将物料挤成球形,放入50℃热水中加热30min,然后在 93℃加热10min,再将熟化定型好的桔香风味混合型鱼丸,迅速放入冰水(0-4℃) 中,浸渍12min进行冷却;
(四)用速冻机于-38℃下将鱼丸中心温度冷却至-18℃以下,然后装入阻隔性好的塑料袋中真空包装,于-18℃以下冷库冻藏。
其中:所述桔蓉的具体制备方法包括以下步骤:
步骤1)柑桔果肉的乙醇发酵沉淀分离:柑桔经蒸汽热烫去皮,将去皮后柑桔果实打浆并泵入乙醇发酵罐、加热升温至33℃,然后添加果胶酶和果酒酵母,混匀后于发酵、絮凝,最后用板框压滤机分离滤渣得到柑桔果肉;
步骤2)桔蓉的加糖熬制:将步骤1)所得到的柑桔果肉用破碎机解碎,添加自来水并混匀,然后用胶体磨研磨,再加入白砂糖、食盐、柠檬酸混匀,加热熬煮,最后装入真空包装袋内并密封,灭菌、冷却制成桔蓉。
更进一步优选地,所述步骤1)中:果胶酶添加量为0.04%(以柑桔果实浆液质量为基准),果酒酵母添加量为0.04%;发酵条件为:33℃发酵60小时,柑桔果肉得率为5%。
更进一步优选地,所述步骤2)中:按重量份计为:柑桔果肉100份、自来水50份、白砂糖40份、食盐1.5份、柠檬酸1.5份;加热熬煮至固形物含量45%。
实施例2:桔香风味夹心鱼丸及其生产方法
桔香风味夹心鱼丸的原料重量配比:混合鱼浆100份,桔蓉8份;
桔蓉的原料包括按照重量份计的以下组分:柑桔果肉100份、自来水50份、白砂糖40份、柠檬酸0.5份、食盐0.5份(以柑桔果肉质量为基准计算)。
混合鱼浆的原料包括按照重量份计的以下组分:白鲢鱼糜100份、大豆分离蛋白3份、蛋清粉3份、猪肥膘4份、姜汁2份、冰水50份、食盐2份、羟丙基木薯淀粉10份、复合改良剂0.2份。
桔香风味夹心鱼丸生产方法:
(一)将冷冻白鲢鱼糜用刨冰机刨成冰霄,定量加到高速斩拌机料盘中,按比例加入大豆分离蛋白、蛋清粉、猪肥膘、姜汁和冰水、食盐和复合改良剂,经乳化、空斩、盐斩后,再加入羟丙基木薯淀粉,经擂溃制成混合鱼浆。全程料温需控制在10℃以下,冷藏备用。
(二)采用夹心鱼丸机(即包心鱼丸机)将所制得的桔蓉(混合鱼浆:桔蓉=100:8)包入步骤(一)所制得的混合鱼浆中并挤成球形,放入50℃热水中加热30min,然后在93℃加热10min,再将熟化定型好的桔香风味夹心鱼丸,迅速放入冰水0℃中,浸渍12min进行冷却。
(三)将冷却好的桔香风味夹心鱼丸,用速冻机于-38℃下冷冻至鱼丸中心温度达到-18℃以下,然后装入阻隔性好的塑料袋中真空包装,于-18℃以下冷库冻藏保鲜,即为桔香风味夹心鱼丸成品。
其中:所述桔蓉的具体制备方法包括以下步骤:
步骤1)柑桔果肉的乙醇发酵沉淀分离:柑桔经蒸汽热烫去皮,将去皮后柑桔果实打浆并泵入乙醇发酵罐、加热升温至33℃,然后添加果胶酶和果酒酵母,混匀后发酵开始絮凝,最后用板框压滤机分离滤渣得到柑桔果肉;
步骤2)桔蓉的加糖熬制:将步骤1)所得到的柑桔果肉用破碎机解碎,添加自来水并混匀,然后用胶体磨研磨,再加入白砂糖、食盐、柠檬酸混匀,加热熬煮,最后装入真空包装袋内并密封,灭菌、冷却制成桔蓉。
更进一步优选地,所述步骤1)中:果胶酶添加量为0.04%(以柑桔果实浆液质量为基准),果酒酵母添加量为0.04%;发酵条件为:33℃发酵60小时,柑桔果肉得率为5%。
更进一步优选地,所述步骤2)中:按重量份计为:柑桔果肉100份、自来水50份、白砂糖40份、食盐1.5份、柠檬酸1.5份;加热熬煮至固形物含量45%。
实施例3:桔蓉添加量对鱼丸凝胶强度、失水率、感官评分的影响
分别用实施例1和实施例2的配方制做桔香风味混合型鱼丸和桔香风味夹心鱼丸,其中桔香风味混合型鱼丸的桔蓉添加量设置为1%、2%、3%、4%、5%(按混合鱼浆鱼糜重量计);桔香风味夹心鱼丸的桔蓉添加量设置为2%、4%、6%、 8%、10%(按混合鱼浆鱼糜质量计)。加工冷却好的鱼丸置4℃冷藏12小时,然后用质构仪测定鱼丸的破断强度(g)、凹陷深度(mm),采用离心法测定鱼丸的失水率,并测定感官评分,结果见表1、表2、表3和表4。
表1.桔蓉添加量对鱼丸破断力、凹陷深度和凝胶强度的影响
表2.桔蓉添加量对鱼丸失水率的影响
表3.桔蓉添加量对鱼丸色度的影响
表4.桔蓉添加量对鱼丸感官评分的影响
结论:从表1、表2、表3、表4可知,在混合鱼浆中添加2%的桔蓉,桔香风味鱼丸的破断力和凝胶强度高于其他添加量的鱼丸样品的,且失水率最低、对鱼丸色度影响较小,感官评价总分高于空白组和其他添加量组的;在桔香风味夹心鱼丸中,桔蓉添加量为8%时,夹心鱼丸的凝胶强度高于其他添加量组的,且失水率最低、色度差异不大,感官评价总分高于空白组和其他添加量样品组的。对比例不同桔蓉制备方法对鱼丸品质的影响
实验组:
混合鱼浆中添加2%桔蓉,按实施例1方法制备桔香风味混合型鱼丸。
混合鱼浆中添加8%桔蓉,按实施例2方法制备桔香风味夹心鱼丸。
对照组1:改变桔蓉的具体制备方法:发酵过程中,只加入了果胶酶,其他同实验组。
对照组2:改变桔蓉的具体制备方法:发酵过程中,只加入了果酒酵母,其他同实验组。
对照组3:桔蓉改为柑桔果酱,果酱的制备方法为:桔子去皮、刮去白色的瓤、桔皮切小丁,把桔子肉和皮放料理机打成果汁,把果汁倒进锅中加入白糖,大火煮开转中小火慢慢熬煮,煮到浓稠则需多搅拌至收汁得到柑桔果酱。其他同实验组。
其中:实验组中:果胶酶为果胶裂解酶、果胶酯酶按照重量比2:1的比例混合而成。
加工冷却好的鱼丸置4℃冰箱冷藏12小时,然后用质构仪测定鱼丸的破断强度(g)、凹陷深度(mm),采用离心法测定鱼丸的失水率,采用5名感官品评员作感官评价,结果见表5和表6。
表5.不同桔蓉制备方法对鱼丸凝胶强度和失水率的影响
表6.不同桔蓉制备方法对鱼丸感官品质的影响
由表5和表6可知,单独加酶或酵母处理(对照组1、2)的,成型效果较差,而直接加入果酱(对照组3)较难成型,相对其他方式得到的柑桔果肉,添加经过乙醇发酵分离的柑桔果肉熬制的桔蓉制作的鱼丸(实验组)的凝胶强度更高、持水性强、感官品质好。在柑桔浆液中加入果胶酶和果酒酵母后,酶解和发酵同步进行,使大部分水溶性果胶降解,显著降低粘度,利于鱼丸成型和改善品质。发酵产生的乙醇具有酒香味,提高鱼丸感官品质。另一方面,发酵产生的乙醇使果胶物质絮凝沉淀,易于发酵结束后的压榨分离,提高果肉分离效果。
对照组4:在实验组的基础上,在预处理的过程中,除了果胶酶、果胶酵母,还加入了0.02%乳杆菌,发酵条件为:33℃发酵45小时。
图3为实验组桔香风味混合型鱼丸的染色电镜图片,a为对照组1,b为对照组2 ,c为实验组,d为对照组4,黄色为蛋白质,紫色为果胶和纤维,由图 3c、3d可知,经过酶解、发酵处理的桔蓉,果胶和纤维处于一个合适的尺寸,填充在网络结构中,从而增加凝胶强度。而仅仅只是酶解预处理(a),果胶经过果胶酶的降解、水解后直接分离到滤液中,桔蓉中含有的果胶含量很低,在凝胶网络结构填充很少。仅仅只是发酵处理(b),产生的乙醇将果胶絮凝到桔蓉中,果胶含量过高,不易成型,即果胶并不能均匀的结合到凝胶网络中,造成凝胶网络结构内部的果胶含量较低。而相对实验组(c),对比例4(d),通过调节酶的组成、酵母菌和乳杆菌的结合,通过果胶酶解聚的部分,可以再经乳酸菌进行进一步降解,结合酵母菌发酵,将果胶的颗粒降解的相对于实验组更加均匀细小的颗粒,再经过乙醇絮凝沉淀,细小均匀的果胶颗粒充分填充在凝胶网络结构中。
实施例4:添加复合改良剂对鱼糜制品组织结构的影响
将冷冻白鲢鱼糜用刨冰机刨成冰霄,定量加到高速斩拌机料盘中,按比例加入大豆分离蛋白、蛋清粉、猪肥膘、姜汁和冰水、食盐和复合改良剂,经乳化、空斩、盐斩后,再加入羟丙基木薯淀粉,经擂溃制成混合鱼浆。在采用成型机挤成球形,放入50℃热水中加热30min,然后在93℃加热10min,再将熟化定型好的桔香风味鱼丸,迅速放入冰水0℃中,浸渍12min进行冷却。于4℃贮藏12h,然后用扫描电镜观察其组织结构,结果见图3。
混合鱼浆的原料包括按照重量份计的以下组分:白鲢鱼糜100份、大豆分离蛋白3份、蛋清粉3份、猪肥膘4份、姜汁2份、冰水50份、食盐2份、羟丙基木薯淀粉10份、复合改良剂0.2份。
改变复合改良剂的按照重量份计:CaCO340份、焦磷酸钠30份、三聚磷酸钠30份。
其中:
空白对照组:在上述混合鱼浆中,用氯化钙替代复合改良剂,氯化钙添加量为白鲢鱼糜质量的0.2%;
碳酸钙组分组:在上述混合鱼浆中,用碳酸钙替代复合改良剂,添加量为0.2%;
商业改良剂组:氯化钙0.2%+商业改良剂(焦磷酸钾:焦磷酸钠:三聚磷酸钠的质量比为=5:47.5:47.5)0.2%;
复配改良剂1:复合改良剂为:(碳酸钙:焦磷酸钠:三聚磷酸钠的质量比为=2:1.5:1.5),添加量为0.2%;
复配改良剂2:复合改良剂为:(碳酸钙:焦磷酸钠:三聚磷酸钠的质量比为=1:1:1),添加量为0.2%;
由图4可知,采用本发明的复合改良剂碳酸钙与焦磷酸钠和三聚磷酸钠复配,可显著改善鱼糜制品的组织结构,提高鱼糜制品的凝胶强度。相对于空白组、碳酸钙组分组、商业改良剂组,添加本发明所述符合改良剂的鱼糜凝胶网络结构更为致密。这是由于采用的碳酸钙本身是不溶于水的,在有磷酸盐的情况下,可少量溶解、钙离子缓慢释放,使得钙离子维持在一个较低的浓度,促进谷氨酰胺转氨酶的交联作用,在40-60℃定型过程中,复合剂与桔蓉均匀的分散在凝胶网络结构中,使其形成的网络结构更加均匀紧密。复配改良剂1的凝胶网络结构要比复配改良剂2要更加紧密,碳酸钙含量占比较高,这样既可以降低磷酸盐的含量,有利于改善高含量磷酸盐导致后期肉质变硬,同时又维持鱼糜在弱碱性,使得既偏离等电点,有助于保持水分,又不至于产生太高pH值而带来碱涩味。
虽已参照实施例描述了本发明,但所用的配方并非局限性的。由于本发明能够以多种配方形式具体实施而不脱离本发明的实质,所以上述实施例不被限制于任何前述的配方细节,因此所有涉及到权利要求全部配方含量改变或改进都应为权利要求所涵盖。
Claims (7)
1.一种桔香风味鱼丸,其特征在于,所述桔香风味鱼丸包括:(1)将桔蓉与混合鱼浆混匀、挤成球形、高温加热熟化制成的桔香风味混合型鱼丸,(2)将桔蓉包入混合鱼浆中并挤成球形,再经高温加热熟化制成的桔香风味夹心鱼丸,所述桔香风味混合型鱼丸或桔香风味夹心鱼丸的原料中,混合鱼浆与桔蓉的质量比为100:(1-10),
所述混合鱼浆的原料包括按照重量份计的以下组分:
白鲢鱼糜100份,大豆分离蛋白3-6份,蛋清粉2-4份,猪肥膘4-8份,姜汁2-4份,冰水40-60份,食盐2-4份,羟丙基木薯淀粉8-12份,复合改良剂0.2-0.4份;
所述复合改良剂制备方法为:将CaCO3、焦磷酸钠、三聚磷酸钠分别粉碎,然后按CaCO3:焦磷酸钠:三聚磷酸钠按重量比为(35-45):(25-35):(25-35),混匀、防潮包装备用;
桔蓉的制备方法为乙醇发酵沉淀分离得到的柑桔果肉熬而成,具体制备方法包括以下步骤:
步骤1)柑桔果肉的乙醇发酵沉淀分离:柑桔经蒸汽热烫去皮,将去皮后柑桔果实打浆并泵入乙醇发酵罐、加热升温至30-33℃,然后添加果胶酶和果酒酵母,发酵絮凝,最后用板框压滤机分离滤渣得到柑桔果肉,滤液可进一步经醋酸发酵获得柑桔果醋;
步骤2)桔蓉的加糖熬制:将步骤1)所得到的柑桔果肉用破碎机解碎,添加自来水并混匀,然后用胶体磨研磨,再加入白砂糖、食盐、柠檬酸混匀,加热熬煮,最后装入真空包装袋内并密封,灭菌、冷却制成桔蓉。
2.根据权利要求1所述的桔香风味鱼丸,其特征在于,所述步骤1)中:果胶酶添加量为柑桔果实打浆后得到物料质量的0.04%,果酒酵母添加量为0.04%;发酵条件为:30-33℃发酵45-60小时。
3.根据权利要求1所述的桔香风味鱼丸,其特征在于,所述步骤2)中:按重量份计为:柑桔果肉100份、自来水50份、白砂糖30~60份、食盐0.5~2份、柠檬酸1~2份;加热熬煮至固形物含量30~50%。
4.权利要求1-3任意一项所述的桔香风味鱼丸的生产方法,其特征在于,所述桔香风味鱼丸的生产方法包括以下步骤:
步骤一)鱼糜斩拌与擂溃:将冷冻白鲢鱼糜用刨冰机刨成冰霄,定量加到高速斩拌机料盘中,按比例加入大豆分离蛋白、蛋清粉、猪肥膘、姜汁和冰水、食盐和复合改良剂,经乳化、空斩、盐斩后,再加入羟丙基木薯淀粉,经擂溃制成混合鱼浆;
步骤二)挤出成型、熟化与冷却:
桔香风味混合型鱼丸:将桔蓉与步骤一)所制得的混合鱼浆混合,采用鱼丸机将物料挤成球形,加热,再将熟化定型好的桔香风味混合型鱼丸,迅速放入冰水浸渍进行冷却;
桔香风味夹心鱼丸:采用夹心鱼丸机将桔蓉按比例包入与步骤一)所制得的混合鱼浆中并挤成球形,加热,再将熟化定型好的桔香风味夹心鱼丸,迅速放入冰水中浸渍进行冷却;
步骤三)速冻、包装:将步骤二)所制得的、冷却好的桔香风味混合型鱼丸或桔香风味夹心鱼丸,用速冻机冷冻,然后装入阻隔性好的塑料袋中真空包装,得到桔香风味鱼丸成品。
5.根据权利要求4所述的生产方法,其特征在于,所述步骤二)中,采用中温定型、高温熟化与冰水冷却工艺,具体为:将成型好球形的鱼丸放入40-60℃热水中加热30min,然后在90-95℃热水中加热10min,再将熟化定型好的桔香风味混合型鱼丸或桔香风味夹心鱼丸迅速放入冰水中,浸渍冷却8-15min。
6.根据权利要求4所述的生产方法,其特征在于,所述步骤一)中,全程料温需控制在10℃以下,冷藏备用。
7.根据权利要求4所述的生产方法,其特征在于,所述步骤三)中,用速冻机于-35℃至-40℃下冷冻至鱼丸中心温度达到-18℃以下,然后装入阻隔性好的塑料袋中真空包装,即为桔香风味鱼丸成品,于-18℃以下冷库冻藏保鲜。
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