CN113331362A - 一种凉粉草胶-鱼糜复合凝胶的制备方法 - Google Patents
一种凉粉草胶-鱼糜复合凝胶的制备方法 Download PDFInfo
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- CN113331362A CN113331362A CN202110677079.1A CN202110677079A CN113331362A CN 113331362 A CN113331362 A CN 113331362A CN 202110677079 A CN202110677079 A CN 202110677079A CN 113331362 A CN113331362 A CN 113331362A
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- minced fillet
- gel
- mesona blume
- mesona
- gum
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Abstract
本发明属于食品加工领域,涉及一种凉粉草胶‑鱼糜复合凝胶的制备方法。包括以下步骤:鱼糜空斩,盐斩,加入凉粉草胶和柠檬酸混合斩,加入淀粉、水分保持剂和调味料混合斩,低温凝胶化,高温熟制,冷却保存。本发明鱼糜凝胶是由凉粉草胶、鱼糜及下述各组分为原料制成:凉粉草胶0.5~5%,食用盐1~3%,淀粉0.5~5%,柠檬酸0.02~1%,水分保持剂0.02~0.3%,调味料1~8%,冰水1~30%。与传统鱼糜制品相比,本发明将具有独特促凝胶性和良好生物活性的凉粉草胶添加到鱼糜中,制备出的复合鱼糜制品具有较好质构特性和感官特性,而且具有凉粉草胶的营养功能性。
Description
技术领域
本发明属于水产加工技术领域,是涉及一种鱼糜凝胶制品的制备方法。具体涉及一种采凉粉草胶-鱼糜复合凝胶的制备方法。
背景技术
凉粉草又名仙草,是一种药食两用的唇形科仙草属一年生草本植物,味涩、甘、寒,具有清热利湿,除毒热治中暑,消渴、凉血等功能,主要产于广西、广东和台湾等地。凉粉草胶(又称仙草胶)是从凉粉草植物的根茎叶中提取的一种含糖醛酸结构的阴离子杂多糖,其含量丰富,能够与淀粉作用产生协同增稠效应,形成高热稳定性的凝胶产品,常用于制作龟苓膏、黑凉粉等凝胶类产品。另外,研究表明,凉粉草多糖具有抗氧化性、降血糖血脂血压、抗缺氧、辐射防护和保肝等生物活性(Huang H,et al.Hypolipidaemic functionofHsian-tsao tea(MesonaprocumbensHemsl):Working mechanisms and activecomponents[J].Journal of Functional Foods,2016,26:217-227.Yeh C,etal.Antihypertensive effects of Hsian-tsao and its active compound inspontaneously hypertensive rats[J].The Journal of Nutritional Biochemistry,2009,20(11):866-875.),常用于制作凉茶类饮品(王老吉、和其正等)。近年来,由于凉粉草胶独特的促凝胶性和良好的生物活性,凉粉草胶与蛋白质相互作用研究引起关注。研究发现凉粉草胶能够改善畜禽肉蛋白凝胶特性,增大凝胶硬度、咀嚼性、弹性和保水性,提高抗氧化性(程伟伟等.仙草胶对贡丸的流变特性、感官品质和抗氧化能力的影响[J].食品科技,2015,40(02):282-286.栗俊广等.仙草胶成分分析及抑制猪油氧化能力的研究[J].食品工业,2018,39(09):205-208.栗俊广等.仙草多糖对鸡肉肌原纤维蛋白凝胶性能的影响[J].食品工业,2017,38(01):134-137.),表明凉粉草胶在蛋白质类凝胶食品中具有较好的应用前景。鱼糜制品是鱼肉经擂溃、斩绊、成型等工艺制成的蛋白质凝胶食品,包括鱼丸、鱼香肠、鱼豆腐等,因其食用方便、味美,深受消费者喜欢。尽管凉粉草胶在畜禽肉蛋白凝胶特性改善方面有相关报道,但是鱼肉蛋白与畜禽肉蛋白在结构和功能特性方面差异较大,其相关研究成果不能直接套用指导凉粉草胶在鱼肉蛋白凝胶食品中的应用与相关产品开发。前期实验发现添加凉粉草胶可明显改善鱼糜凝胶特性,但是凉粉草胶-鱼糜复合凝胶特性和相关产品开发方面未见有相关文献和专利报道。
随着人们对食品消费观念的转变升级,对膳食和健康关系的充分理解,在追求较好食品质地的同时,更加注重食品的营养功能性,对鱼糜制品提出了更高需求标准,功能性鱼糜制品逐渐引起重视。找到一种不仅能改善鱼糜制品质构特性和保水性,而且能增强产品营养功能性的添加物是迫切的、亟需的。刘良忠等发明了一种蔬菜谷物与鱼糜复合制品加工方法(CN102406188B),将蔬菜、杂粮、干果与鱼糜混合生产,虽然提高了鱼糜制品营养价值,但该方法不可避免的破坏了鱼糜凝胶化过程中凝胶网络结构的形成,不利于形成较好质构特性的鱼糜凝胶制品。米红波等发明了一种具有高凝胶强度和营养价值的鱼糜制品加工方法(CN110074357A),将高直链玉米淀粉-脂肪酸复合物添加到鱼糜中,通过改善玉米淀粉理化特性,提高鱼糜制品凝胶强度和营养价值,但是该方法添加脂肪酸易引起氧化,影响鱼糜制品风味和货架期。叶庆富等发明了一种提高功能性鱼糜凝胶品质和货架期的方法(CN103598628B),将抗性淀粉加入鱼肉共同斩绊,制得鱼糜凝胶用10Mev电子加速器辐照(剂量为0.5-15kGy),但该方法添加的抗性淀粉对鱼糜凝胶质地改善效果不明显。
为了改善鱼糜凝胶特性、同时增强鱼糜营养功能性,向鱼糜凝胶基质中添加营养物质制备功能性复合鱼糜的相关专利逐渐增多,例如,黄琪琳等发明了一种去腥、增强凝胶的保健型酵母葡聚糖-鱼糜复合制品生产方法(CN106901244B),将具有独特生理活性的酵母葡聚糖(抗肿瘤、抗辐射、降低胆固醇等)加入鱼糜中斩绊,制得鱼糜制品凝胶强度高,鱼腥味低,具有酵母葡聚糖的特殊气味和保健作用。安玥琦等发明了一种酵母提取物在鱼糜凝胶制备中的应用方法(CN111887403A),在鱼糜斩绊过程中加入酵母提取物,改善了鱼糜制品的风味特性,复热后不会产生明显过熟味。郭娟娟等发明了一种纳米高钙鱼骨粉强化鱼糜凝胶特性的方法(CN110101034A),在鱼糜擂溃过程中加入鱼骨粉,提高了水溶性钙离子含量,改善了鱼糜的黏弹特性。张灏等发明了一种添加蚕蛹提高鱼糜制品凝胶强度的方法(CN 104382098B),将蚕蛹添加至鱼糜中制作新型鱼糜制品,提高了蚕蛹的利用率、丰富了鱼糜营养价值、改善了凝胶强度。添加商用食品胶体改善鱼糜凝胶特性的专利(CN111213853 A;CN 101336731 B)和文献报道较多(牛记者.不同亲水性胶体和动植物蛋白对鲜糜制品凝胶效果的影响研究[D].浙江工业大学,2012.范选娇.结冷胶对白鲢鱼糜凝胶特性及形成机理的影响[D].合肥工业大学,2017.),但是凉粉草多糖分子呈杆状构象和刚性结构,在结构和物化性质上区别于商用食品胶,例如,阿拉伯胶、卡拉胶和魔芋胶等,其在鱼糜中的应用不能简单套用现有专利和文献报道方法。
目前,尚未见利用凉粉草胶改善鱼糜凝胶质构特性,并增强其营养功能性的相关报道。由于凉粉草胶是一种含糖醛酸结构的阴离子多糖,申请人前期研究发现,在一定条件下(pH、离子强度、温度、多糖添加量等),它能够与蛋白质发生相互作用(You G,Niu G,LongH,et al.Elucidation of interactions between gelatin aggregates and Hsian-tsaogum in aqueous solutions[J].Food Chemistry,2020,319.DOI:10.1016/j.foodchem.2020.126532),例如,形成氢键作用力、疏水作用力、静电相互作用力等非共价键作用,改变蛋白质结构和特性;尽管凉粉草胶降低了鱼糜凝胶白度,但是凉粉草胶能够与鱼肉蛋白质发生相互作用,改善鱼糜凝胶微观结构、质构特性和感官特性,在仿生食品和鱼糜凝胶产品(鱼丸、蟹棒等)中具有重要的应用价值。因此,无法简单地借鉴、套用现有制备复合鱼糜凝胶的工艺用于制备凉粉草胶-鱼糜复合凝胶制品,适宜的凉粉草胶含量、离子强度、pH、温度等工艺因素可显著改善鱼糜凝胶制品的质构和感官特性。
发明内容
本发明基于现有技术问题及大量的实验研究,提出了一种凉粉草胶-鱼糜复合凝胶的制备方法,目的在于解决复合鱼糜制备过程中添加阴离子多糖与蛋白质相互作用改变复合凝胶质构和口感的技术问题,拓宽凉粉草胶在鱼糜凝胶制品中的应用,丰富产品种类。所述复合鱼糜制品鱼腥味低,且具有较好质构特性、感官特性和营养功能性。
本发明上述目的是通过以下技术方案予以实现的。
一种凉粉草胶-鱼糜复合凝胶的制备方法,以新鲜或冷冻鱼糜为原料,加入凉粉草胶、食用盐、淀粉、柠檬酸、水分保持剂、调味料和冰水,经斩绊,成型,低温凝胶化,高温熟制,冷却后冻藏。
所述鱼糜制品各种成分的添加量按鱼糜质量百分比计算,分别为:凉粉草胶0.5~5%,食用盐1~3%,淀粉0.5~5%,柠檬酸0.02~1%,水分保持剂0.02~0.3%,调味料1~8%,冰水1~30%。所述复合鱼糜凝胶中的凉粉草胶、食用盐、淀粉、柠檬酸添加量直接影响制备得到的复合鱼糜凝胶的质构和感官特性。在一定条件下,凉粉草胶能够与蛋白质或淀粉发生相互作用,适宜的物料添加量、pH、离子强度能够显著改善软糖的质构特性和感官特性;但是,不适宜的添加量、pH、离子强度会破坏鱼糜凝胶质地,影响口感和风味。因此,需要综合考虑原料添加工艺因素,优化凉粉草胶、淀粉、柠檬酸、食用盐的添加量。
所述水分保持剂为焦磷酸钠、三聚磷酸钠、六偏磷酸钠,其配比为1:1:1。
所述调味料包括白砂糖、鸡精、生姜、黄酒、香醋、白胡椒粉,其质量百分比为:白砂糖1~10%、鸡精1~3%、食盐1~10%、生姜10~20%、料酒0.5~3%、香醋0.1~0.4%、白胡椒粉0.5~3%。
所述的复合鱼糜制品是鱼丸、鱼糕、鱼香肠或鱼卷等。
优选地,所述凉粉草胶制备方法如下:干制凉粉草经自来水、蒸馏水洗净后,于50℃烘箱中干燥48h。将干燥后的凉粉草粉碎,加入凉粉草重量5~10倍体积的乙醇溶液(80%)浸泡12~24h除去醇溶物质成分,干燥后加入凉粉草重量8~15倍体积的NaHCO3溶液(0.14M),95℃回流浸提4h,过滤;采用70%乙醇沉淀,4℃静置过夜,离心(6000g,20min)收集沉淀,冻干制得凉粉草胶粉。按质量百分比计,总糖50~75%。
本发明还提供上述凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
(1)空斩:将新鲜鱼糜或冷冻鱼糜(4℃解冻)与冰水混合斩绊(100~1000rpm、1~3min);
(2)盐斩:按配方加入食用盐继续斩绊(1000~5000rpm,4~7min);
(3)混合斩:按配方加入凉粉草胶和柠檬酸,斩绊混合均匀(1500~4000rpm,5~10min),最后加入淀粉、水分保持剂和调味料,斩绊混合均匀(1500~4000rpm,2~5min);
(4)成型:将步骤(3)制备的复合物于20~45℃加热1~2h,低温凝胶化;复合物成型后,置于90~100℃加热20~60min,高温熟制;冰浴冷却后置于0~4℃冷却4~10h,得到具有较好质构特性和感官特性的复合鱼糜凝胶制品。
优选地,所述凉粉草胶-鱼糜复合凝胶制品包括以下组分:按鱼糜质量百分比计,凉粉草胶1%,食用盐2%,淀粉3%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
优选地,所述步骤(3)中,凉粉草胶和柠檬酸首先分散于冰水中,搅拌均匀后添加至鱼糜中。
优选地,所述步骤(1)和(3)中所用冰水量,总计为鱼糜质量的1~30%,其中步骤(3)所用冰水量为总量的1/4~1/5。
优选地,所述步骤(1)、(2)和(3)中,空斩、盐斩和混合斩都分3~8次进行,每次斩绊30~40s,停止斩绊35s,物料温度均低于8℃。
优选地,所述步骤(4)中,将制备的复合物先于40℃加热1h,然后于90℃加热30min,冰水浴冷却至常温后,置于4℃冷却8h。
凉粉草胶在改善鱼糜凝胶制品质构特性的应用,所述质构特性包括鱼糜凝胶的硬度、弹性、咀嚼性、胶着性中的至少一种。
与现有技术相比,本发明有益效果是:
1、本发明将具有独特促凝胶性和良好生物活性的凉粉草胶添加到鱼糜中,制备出具有较好质构特性、感官特性和营养功能性的复合鱼糜制品。凉粉草胶对鱼糜凝胶特性的增强效果,主要机理在于:(1)凉粉草胶促进肌原纤维蛋白受热聚集,减弱了热诱导凝胶过程中的疏水相互作用,增强了蛋白体系非二硫共价键,降低了蛋白体系总巯基、活性巯基和二硫键作用,改善了蛋白网络结构,增大凝胶的硬度、咀嚼性和弹性,提高鱼糜糜制品品质。(2)凉粉草胶与淀粉可形成协同增效作用,通过调控凉粉草胶与淀粉添加量、pH、温度等工艺参数,通过非共价键与蛋白质相互作用,促进复合凝胶三维网状结构形成,增强了复合凝胶稳定性和营养功能性,迎合市场和消费者需求。
2、本发明制备的复合鱼糜凝胶制品,其质构特性、持水性和营养功能性由于传统鱼糜凝胶制品。
3、本发明制备的复合鱼糜凝胶制品具有凉粉草胶特有的营养功能性和草香风味,鱼腥味减弱,但没有掩盖产品本身的香味特性。
4、本发明生产工艺简单,设备要求低。本发明对拓宽凉粉草胶在食品工业中的应用范围,挖掘凉粉草胶在鱼糜制品上的应用潜力具有重要意义。
附图说明
图1为不同凉粉草胶添加量对鱼糜凝胶表观应力-应变曲线的影响。
图2为不同凉粉草胶添加量对鱼糜凝胶持水性的影响。
具体实施方式
为了更好理解本发明技术内容,下面结合说明书附图和具体实施例对本发明做进一步阐明,但实施例并不对本发明做任何形式的限定。
一种凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
步骤1)空斩:将新鲜鱼糜或冷冻鱼糜(4℃解冻)与冰水混合斩绊(100~1000rpm、1~3min);
步骤2)盐斩:按配方加入食用盐继续斩绊(1000~5000rpm,4~7min);
步骤3)混合斩:按配方加入凉粉草胶和柠檬酸,斩绊混合均匀(1500~4000rpm,5~10min),最后加入淀粉、水分保持剂和调味料,斩绊混合均匀(1500~4000rpm,2~5min);
步骤4)成型:将步骤(3)制备的复合物于20~45℃加热1~2h,低温凝胶化;复合物成型后,置于90~100℃加热20~60min,高温熟制;冰浴冷却后置于0~4℃冷却4~10h,得到具有较好质构特性和感官特性的复合鱼糜凝胶制品。
所述鱼糜制品各种成分的添加量按鱼糜质量百分比计算,分别为:凉粉草胶0.5~5%,食用盐1~3%,淀粉0.5~5%,柠檬酸0.02~1%,水分保持剂0.02~0.3%,调味料1~8%,冰水1~30%。
所述水分保持剂为焦磷酸钠、三聚磷酸钠、六偏磷酸钠,其配比为1:1:1。
所述调味料包括白砂糖、鸡精、生姜、黄酒、香醋、白胡椒粉,其质量百分比为:白砂糖1~10%、鸡精1~3%、食盐1~10%、生姜10~20%、料酒0.5~3%、香醋0.1~0.4%、白胡椒粉0.5~3%。优选地,调味料包括5%白砂糖、2%鸡精、食盐2%、15%生姜、2%料酒、0.3%香醋、2%白胡椒粉。
所述空斩是利用高速旋转的斩刀斩切除添加冰水外,没有添加其他物料的鱼肉,并斩切成均匀的肉泥。斩绊过程中,采用冰浴,保证肉糜温度不超过10℃。
所述盐斩采用与步骤1)相同的斩拌机,添加食盐的目的在于鱼糜盐溶性蛋白溶出形成具有弹性的凝胶网络结构。
所述混合斩采用与步骤1)和2)相同的斩拌机。添加柠檬酸的目的在于降低鱼糜pH,改变鱼糜蛋白质带电性,促进带负电性的凉粉草胶与鱼糜蛋白质相互作用。
优选地,所述步骤(3)中,凉粉草胶和柠檬酸首先分散于冰水中,搅拌均匀后添加至鱼糜中。
优选地,所述步骤(1)和(3)中所用冰水总量为鱼糜质量的1~30%,其中步骤(3)所用冰水量为总量的1/4~1/5。
优选地,所述步骤(1)、(2)和(3)中,空斩、盐斩和混合斩都分3~8次进行,每次斩绊30~40s,停止斩绊35s。
优选地,所述步骤(4)中,将制备的复合物先于40℃加热1h,然后于90℃加热30min,冰水浴冷却至常温后,置于4℃冷却8h。
实施例1:
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶0.3%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
步骤1)空斩:称取200.00g新鲜鱼糜或冷冻鱼糜(4℃解冻)与8.00g冰水混合斩绊(500rpm、2min);
步骤2)盐斩:加入4.00g食用盐继续斩绊(4500rpm,6min);
步骤3)混合斩:称取0.60g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
步骤4)成型:将步骤3)制备的复合物于40℃加热1h,低温凝胶化;复合物成型后,置于90℃加热30min,高温熟制;冰浴冷却,最后置于4℃冷却8h,得到具有较好质构特性和感官特性的复合鱼糜凝胶制品。
实施例2:[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶0.5%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取1.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
实施例3:[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶1%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取2.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入6.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min);
实施例4[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶1.5%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取3.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
实施例5[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶2%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取4.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
实施例6[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶3%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取6.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
实施例7[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶4%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取8.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
实施例8[步骤1),2),4)同实施例1]
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,凉粉草胶5%,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)混合斩:称取10.00g凉粉草胶、0.60g柠檬酸溶于2.00g冰水后,加入步骤2)制备的鱼糜中,斩绊混合均匀(4500rpm,6min),最后加入1.00g淀粉、0.20g水分保持剂和10.00g调味料,斩绊混合均匀(4000rpm,4min)。
对比例
一种凉粉草胶-鱼糜复合凝胶制品,包括以下组分:按鱼糜质量百分比计,食用盐2%,淀粉0.5%,柠檬酸0.3%,水分保持剂0.1%,调味料5%,冰水5%。
所述的凉粉草胶-鱼糜复合凝胶的制备方法,包括如下步骤:
[步骤1),2),4)同实施例1]
步骤3)不添加凉粉草胶。
如下详细介绍使用本发明提供的方法制作的鱼糜制品质构特性和感官评价试验结果。
实验例1:质构特性测试
利用TA-XT Plus质构分析仪测定,糜凝制品切成直径30mm、高20mm的圆柱体。测试参数:TPA模式,TA11/1000圆柱形探头,测前速度:1mm/s,测试速度:1mm/s,测后速度:1mm/s,压缩程度:50%,数据采集速率:400PPs,触发值:5g。测定硬度、弹性、胶着性、咀嚼性、内聚性等指标,每组样品测试六次,取平均值。
实验例2:鱼糜凝胶纵向压缩测定
利用TA-XT Plus质构分析仪测定,鱼糜凝制品切成直径30mm、高20mm的圆柱体。测试参数:压缩模式;TA11/1000圆柱形探头,压缩量为50%,测前速度:1mm/s,测试速度:1mm/s,测后速度:1mm/s,数据采集速率:400PPs,触发值:5g。鱼糜凝胶的表观应力应变曲线计算公式如下:
式中:F为压缩凝胶所用的力(N);Ai为凝胶样品初始横截面积(㎡);Li为凝胶初始高度(m);ΔL为凝胶变形程度(m)。
实验例3:鱼糜凝胶持水性测定
称取一定质量(m1)的样品,包裹三层吸水滤纸后放入50mL离心管,4℃条件下,4000r/min离心20min,称量样品质量(m2),结果计算如下:
持水性WHC(%)=m2/m1×100
实验例4:鱼糜凝胶感官评价
依据《GBT16291.1-2012感官分析选拔、培训与管理评价员一般导则》,组建感官评价小组。评价小组成员是由年龄在30~45之间食品专业的5名男性和3名女性组成。感官实验室符合GB/T 13868—2009《感官分析建立感官分析实验室的一般导则基本信息》建设要求。感官评价前,评价员熟悉样品特性,并经充分讨论后,确定主要评价指标(弹性、硬度、风味、组织状态、色泽),按表1进行感官评价。
表1感官评价标准
表2显示了不同凉粉草胶添加量对鱼糜凝胶质构特性的影响。随着凉粉草胶含量的增大,鱼糜凝胶的硬度、胶着性、咀嚼性呈现先增大后减小的趋势;其中在实施例4中,凉粉草胶添加量为1.5%时,硬度(3414g)、弹性(9.28mm)/胶着性(2491g)和咀嚼性(226.7mJ)均高于未添加组。
表2不同实施例鱼糜凝胶的质构特性(硬度、弹性、胶着性、咀嚼性)
图1显示了不同凉粉草胶添加量对鱼糜凝胶表观应力-应变曲线的影响。添加凉粉草胶增大了鱼糜凝胶的表观应力-应变曲线峰值,即鱼糜凝胶压缩破裂时的表观应力和应变值增大,表明凉粉草胶可促进鱼糜蛋白凝胶网络结构形成,提高鱼糜凝胶的抗变形能力。
图2显示了不同凉粉草胶添加量对鱼糜凝胶持水性的影响。添加凉粉草胶提高了鱼糜凝胶的持水性,随着凉粉草胶添加量的增加,持水性能呈先上升后下降的变化趋势,当凉粉草胶的添加量为1.5wt%时,鱼糜凝胶的持水性最好,归因于在凝胶形成过程中,凉粉草胶与鱼糜蛋白相互作用,形成三维网状凝胶结构,束缚水分移动。
表3显示了不同凉粉草胶添加量对鱼糜凝胶感官特性的影响。凉粉草胶影响鱼糜凝胶的感官弹性、硬度、风味、组织状态和色泽指标,添加凉粉草胶能改善凝胶的硬度、弹性和感官风味,减弱鱼腥味。尽管添加HG降低了鱼糜凝胶白度,但HG可改善鱼糜凝胶质地和风味,具HG具有良好的生物活性,例如抗氧化性、降血脂和保肝等活性,在改善鱼糜凝胶特性和增强营养功能性方面具有较好的应用前景。
表3不同实施例鱼糜凝胶的感官评价
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,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 (6)
1.一种凉粉草胶-鱼糜复合凝胶的制备方法,其特征在于,包括以下组份:添加量按鱼糜质量百分比计算,凉粉草胶0.5~5%,食用盐1~3%,淀粉0.5~5%,柠檬酸0.02~1%,水分保持剂0.02~0.3%,调味料1~8%,冰水1~30%。
2.根据权利要求1所述的凉粉草胶-鱼糜复合凝胶的制备方法,其特征在于,添加量按鱼糜质量百分比计算,添加柠檬酸(0.02~1%)调节pH 6~8,添加凉粉草胶(0.5~5%)和淀粉(0.5~5%)调控鱼糜凝胶硬度(2275~3200g)、弹性(9.01~9.28mm)、胶着性(1458~2491g)和咀嚼性(130.4~226.7mJ)。
3.权利要求1所述的凉粉草胶-鱼糜复合凝胶的制备方法,其特征在于,包括以下步骤:
1)空斩:将新鲜鱼糜或冷冻鱼糜(4℃解冻)与冰水混合斩绊(100~1000rpm、1~3min);
2)盐斩:按配方加入食用盐继续斩绊(1000~5000rpm,4~7min);
3)混合斩:按配方加入凉粉草胶、柠檬酸和淀粉,斩绊混合均匀(1500~4000rpm,5~10min),最后加入水分保持剂和调味料,斩绊混合均匀(1500~4000rpm,2~5min);
4)成型:将步骤3)制备的复合物于20~45℃加热1~2h,低温凝胶化;复合物成型后,置于90~100℃加热20~60min,高温熟制;冰浴冷却后置于0~4℃冷却4~10h,得到具有较好质构特性和感官特性的复合鱼糜凝胶制品。
4.根据权利要求3所述的凉粉草胶-鱼糜复合凝胶的制备方法,其特征在于,步骤3):凉粉草胶、柠檬酸和淀粉首先分散于冰水中,搅拌均匀后添加至鱼糜中。步骤1)和3)中所用冰水总量为鱼糜质量的1~30%,其中步骤3)所用冰水量为总量的1/4~1/5。
5.根据权利要求3所述的凉粉草胶-鱼糜复合凝胶的制备方法,其特征在于,步骤3):所述调味料包括白砂糖、鸡精、生姜、黄酒、香醋、白胡椒粉,其质量百分比为:白砂糖1~10%、鸡精1~3%、食盐1~10%、生姜10~20%、料酒0.5~3%、香醋0.1~0.4%、白胡椒粉0.5~3%。
6.凉粉草胶在改善鱼糜凝胶制品质构特性的应用,所述质构特性包括鱼糜凝胶的硬度、弹性、咀嚼性、胶着性中的至少一种。
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