CN111743145A - 一种果味三文鱼肉糊幼儿辅食及其加工方法 - Google Patents
一种果味三文鱼肉糊幼儿辅食及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种果味三文鱼肉糊幼儿辅食及其加工方法，所用原料以及各种原料的用量如下：三文鱼肉66％、百香果原液10％、奇亚籽5％、食盐2％、碳酸氢钠2％、白糖2％、橄榄油3％、冰10％，经过原料预处理、漂洗、初步绞碎、斩拌、真空低温烹饪、调味、装罐密封、超高压杀菌，制成具有风味独特、安全健康、营养丰富、利于消化的产品，经过真空低温烹饪的三文鱼肉更加安全，蛋白质和不饱和脂肪酸等更易于被幼儿身体消化吸收，奇亚籽和百香果原液的添加可以增加果味，并有利于幼儿饱腹和消化吸收，果味三文鱼肉糊是一种安全、美味、营养的幼儿辅食。
Description
技术领域
该发明涉及一种果味三文鱼肉糊幼儿辅食及其加工方法，属于食品加工技术领域。
背景技术
辅食是一周岁后婴儿的重要营养来源，其三要素是：安全、营养和美味。辅食的主要作用有以下几方面，第一，幼儿胃容积有限，但身体生长所需要的营养要求很高，在确保安全的前提下，辅食必须为幼儿提供高密度的营养与能量，以确保其良好的生长发育；第二，1-3岁的幼儿多处于母乳、乳粉喂养向常规饮食的饮食结构重要转变阶段，饮食习惯的培养对其生长发育与身体素质的奠定至关重要，因此为了帮助这一阶段的幼儿更好地接受饮食结构的转变，美味、有食欲、有吸引力的食物成为一种“饮食促进”；第三，在饮食结构奠定基础的阶段，不仅要解决孩子爱吃的问题，还要防止孩子过量饮食导致肥胖和健康问题，在这段期间，幼儿的消化系统也面临一次全新的挑战，幼儿能摄入的食物量较少，各种营养易出现不均衡的现象，易导致消化紊乱的问题。因此，一种安全、美味、高密度营养、易饱腹、有益肠道健康的辅食是幼儿辅食的良好选择。
三文鱼主要分布在大西洋与太平洋、北冰洋交界的水域，三文鱼肉质鲜美，含有丰富的蛋白质、钙质及维生素A、维生素D等，与其他鱼类及肉类相比，更富含Ω-3不饱和脂肪酸、EPA和DHA等重要的营养物质，尤其是DHA，每100g三文鱼肉中约含有DHA 2.31g，对幼儿大脑和视力发育有着显著的重要意义，另外三文鱼中维生素E与多元不饱和脂肪酸的比例约为0.73，营养分配均衡堪称饮食营养的“黄金比例”。三文鱼种类众多，太平洋鲑是其中一种，近年来其捕获量大、营养价值丰富、食用安全等特点尤其适合幼儿食用，但幼儿免疫力尚待提升，刺身可能含有寄生虫，并不适合幼儿食用，有报道称，三文鱼在低温烹饪加热到63℃以上时，不仅可以杀灭大部分潜在危害，而且这种低温烹饪不仅不会破坏蛋白质和不饱和脂肪酸等营养成分，反而利于这些营养物质的吸收，以上结果都表明低温熟制三文鱼安全、营养易吸收，适合幼儿食用，目前最常见、成熟的低温烹饪方式之一就是真空低温烹饪技术，其确保营养和安全的同时，还能够最大程度保存三文鱼肉的口感和味道。
百香果味甘、酸，性平，有安神、促进消化的功效，它兼顾美味与营养，受到儿童喜爱，堪称最受儿童欢迎的营养水果之一。百香果中富含丰富的蛋白质、维生素、钙、磷、铁、钾、SOD酶和超纤维等对人体有益物质，尤其是其维生素C含量高于众多水果，有助于提高幼儿免疫力，有利于身体生长发育，还具有有美容功效。百香果中含有的超纤维能够抵达人体肠胃微小的褶皱部位，因此可以深层次排毒和清理，不会对肠壁造成损害，可以增强消化吸收功能，使得人体排便正常，不会阻塞肠道，以上优点都对幼儿的生长发育有显著帮助。
奇亚籽是薄荷类植物芡欧鼠尾草的种子，是体积较小易吞咽，吸水易膨胀并被一层润滑的胶状物包裹。奇亚籽营养丰富，优质奇亚籽蛋白质含量在20％以上，高于常食用的谷类，且含有人体所需的8种必需氨基酸，氨基酸组合接近FAO/WHO理想模式，奇亚籽维生素B含量较高，矿物质含量也较高，钙是牛奶的6倍以上，磷是牛奶的11倍，钾为牛奶的4倍，另外还含有铁、锌、铜等矿物质，其远远高于谷物的含量，此外，奇亚籽是含Ω-3不饱和脂肪酸最丰富的食物，可以降低甘油三酯含量，预防疾病，并且含有天然抗氧化剂，对幼儿生长发育十分重要，目前已经有利用它制备Ω-3营养补充剂的药物出现，另外，奇亚籽膳食纤维含量超过40％，这导致其吸水后提及可以膨胀为原来的数倍，易饱腹且利于排出，完美契合幼儿辅食的要求。如今奇亚籽的应用愈发广泛，在食品领域主要应用于饮料、谷物、面食、乳制品中，我国于2014年已正式批准其为新食品原料。
本发明公开了一种果味三文鱼肉糊幼儿辅食及其加工方法，本发明选用太平洋鲑为主要原料，经过低温熟制后加入百香果原液和奇亚籽，根据幼儿生长发育需求科学配比，制成一种幼儿喜爱、安全营养、利于消化吸收的幼儿辅助食品，解决了当下优势辅食品种单一、营养不均衡的缺陷，前景良好。
发明内容
本发明的目的是提供一种果味三文鱼肉糊幼儿辅食及其加工方法，以三文鱼为原料，在加工过程中经过斩拌和真空低温蒸煮，极大地保留了三文鱼的营养价值，是一种具有良好风味和保健功效的罐装肉制品。
本发明目的的实现，其特征在于：1.果味三文鱼肉糊幼儿辅食。2.加工方法。
本发明成品肉质粘稠且具有三文鱼和百香果的丰富香气，入口细腻并伴有爽滑的奇亚籽，易于咀嚼，可以直接食用也可以与米饭米粥等食物混合，本发明既具有丰富的营养，又具有增强饱腹和促进肠道蠕动的保健功效，有效防止幼儿过量饮食或排便不顺畅的症状，适合1-3岁幼儿食用。本发明的理化指标均符合《婴幼儿罐装辅食标准》，本发明中三文鱼含量(配料比)高达66％，提供优质蛋白质、Ω-3不饱和脂肪酸、DHA、EPA等物质，满足幼儿生长发育的需要；百香果原液富含维生素，风味怡人，使本发明具有芳香浓郁的果味，增加了产品的酸甜味，且利于消化吸收；奇亚籽营养丰富，且利于饱腹和刺激肠道蠕动。除以上原材料外，碳酸氢钠可以破坏肌纤维膜、基质蛋白等，使鱼肉结构疏松,达到嫩肉作用；食盐能够促进鱼肉中肌原纤维蛋白的溶解，使之与脂肪更好地发生交联，增强肉糊的粘稠性。
具体实施方式
下面对本发明的技术方案作进一步的说明，但并不局限于此，凡是对本发明技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，均应涵盖在本发明的保护范围中。
实施例1：一种果味三文鱼肉糊幼儿辅食及其加工方法，包括以下步骤
一、果味三文鱼肉糊幼儿辅食的配方
配方：太平洋鲑肉66％，百香果原液10％，奇亚籽5％，食盐2％，碳酸氢钠2％，白糖2％，橄榄油3％，冰10％。
二、果味三文鱼肉糊幼儿辅食的加工方法
本发明的实现依托如下技术方案实施：
工艺流程：新鲜的三文鱼→清洗→去头、去皮、去内脏、去骨→切块→漂洗→绞肉→添加食盐→斩拌→真空低温烹饪(70℃，30min)→冷却→加奇亚籽→加百香果原液调味→充分搅拌、吸水→装罐→密封→超高压杀菌→成品
具体操作：除低温烹饪过程以外，三文鱼的所有处理都在4℃条件下进行。使用台秤准确称量各种材料，将新鲜三文鱼去头、去皮、去内脏、去骨，得到纯净的三文鱼肉，洗净后的鱼肉分割成2×2×2cm的肉块，肉块体积过大则难以打碎，体积过小则易损失水分，使用盐碱水(食盐0.3％、碳酸氢钠0.4％)进行漂洗，随后用料理机进行初步绞碎，时间为15s，绞碎后的鱼肉放入斩拌机后加入2％的食盐和2％的碳酸氢钠，用最高速斩拌2min，过程中添加10％的冰，在斩拌过程中分三次加入，确保斩拌全过程鱼肉温度低于10℃，斩拌后将鱼肉真空包装，每包500g，包装前应将肉糊分布均匀，防止局部厚度不均匀影响受热，随后在70℃的温度下低温蒸煮30min，稍事冷却后加入奇亚籽、白糖和百香果原液，并充分搅拌使奇亚籽充分吸收汁水发生膨胀，最后加入橄榄油，其目的是进一步增强肉糊的润滑度和特殊清香，并能够减少鱼肉中水分的损失，鱼肉装罐后在400Mpa的压强、46℃的温度下超高压杀菌15min后制得成品，在4℃条件下贮藏。经检验，产品符合GB4789.26-2013相关规定，达到商业无菌标准。
三、毒理实验
参照GB 15193.3-2014《急性经口毒性试验》进行检测。动物选用体重18g-22g的清洁级ICR小鼠，雌雄各10只，采用限量法，灌胃剂量为10000mg/kg。染毒前动物禁食4h，染毒后，每天观察中毒症状和行为变化，每周称重一次，14d后未见小鼠死亡，在染毒14d内也无一例个体出现任何中毒迹象，雌雄动物的平均体重也未见异常且有小幅度增长趋势。实验观察结束后对受试动物进行大体解剖检查，未见异常变化。结果显示本发明为实际无毒。
四、质构分析
质构是反映水产品品质的重要指标，对三文鱼肉糊的粘附性、内聚性、胶黏性、咀嚼性进行检测。如表1所示，果味三文鱼肉糊幼儿辅食具有一定粘稠度，且粘稠度较好，同时不存在明显的异物感、颗粒感，其肉质细嫩便于幼儿咀嚼。
表1果味三文鱼肉糊质构特性
五、感官评价
经过筛选，选取5名男性，5名女性组成感官评定小组并进行培训，每个样品的感官评分数据去掉最高分和最低分后取算术平均值。最高得分为7分，最低得分为1分。
表2果味三文鱼肉糊感官评分标准
表3果味三文鱼肉糊感官评价结果
如表3所示，果味三文鱼肉糊色泽明亮、粘稠度适中、香气和滋味浓郁，口感细腻润滑总体可接受性高。
Claims (6)
1.一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于所述方法，步骤如下：
(1)该肉糊的原材料及含量如下：太平洋鲑肉66％，百香果原液10％，奇亚籽5％，食盐2％，碳酸氢钠2％，白糖2％，橄榄油3％，冰10％，以上原料使用台秤准确称量；
(2)将去头、去内脏、去皮、去骨的鱼肉分割成2×2×2cm的肉块，随后用含有0.3％食盐和0.4％碳酸氢钠的盐碱水漂洗，漂洗后用料理机绞碎15s初步绞碎；
(3)将初步绞碎的鱼肉放入斩拌机，添加2％的食盐后开始斩拌，提升转速到最高速后斩拌2min，期间分三次将总量为10％的冰加入其中，保证鱼肉在斩拌过程中温度低于10℃；
(4)斩拌后的鱼肉真空包装分装后，在70℃的温度下低温蒸煮30min，稍事冷却后加入5％的奇亚籽、2％的白糖和10％的百香果原液，并充分搅拌使奇亚籽充分吸收汁水发生膨胀，最后加入3％橄榄油，搅拌均匀后装罐密封；
(5)装罐后的鱼肉在400Mpa的压强、46℃的温度下超高压杀菌15min后制得成品，在4℃条件下贮藏。
2.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(1)中所述的原料为太平洋鲑肉、百香果原液、奇亚籽、食盐、碳酸氢钠、白糖、橄榄油、冰，含量分别为66％、10％、5％、2％、2％、2％、3％、10％。
3.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(2)中所述的初步绞碎前的鱼肉处理成2×2×2cm的肉块，盐碱水中食盐的含量为0.3％，碳酸氢钠的含量为0.4％，料理机绞碎时间为15s。
4.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(3)中所述的斩拌要点为：鱼肉斩拌前添加食盐含量为2％，斩拌时在最高转速下斩拌2min，斩拌期间要添加三次冰，保证鱼肉在斩拌过程中温度低于10℃。
5.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(4)中所述的真空低温蒸煮的温度为70℃，时间为30min，奇亚籽、白糖和百香果原液的添加量分别为5％、2％和10％，橄榄油是最后添加的，添加量为3％。
6.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(5)中所述的超高压杀菌要点为：压强为400Mpa，温度为46℃，时间为15min，产品贮藏温度为4℃。
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