CN113662132A - Sturgeon meat noodles and preparation method thereof - Google Patents

Sturgeon meat noodles and preparation method thereof Download PDF

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CN113662132A
CN113662132A CN202110947034.1A CN202110947034A CN113662132A CN 113662132 A CN113662132 A CN 113662132A CN 202110947034 A CN202110947034 A CN 202110947034A CN 113662132 A CN113662132 A CN 113662132A
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sturgeon
noodles
flour
minced fillet
meat
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CN113662132B (en
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赵元晖
徐新星
刘康
陈泽凡
郭雅堃
韩贵新
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Ocean University of China
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Ocean University of China
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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    • A—HUMAN NECESSITIES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract

The invention discloses sturgeon meat noodles and a preparation method thereof. The sturgeon meat noodle has the advantages of low cooking loss rate, low broken rate, wheat yellow color, smooth surface, chewy and elastic taste, rich flavor, national standard of sensory evaluation, smooth and uniform gluten observed under a scanning electron microscope, and all aspects of the sturgeon meat noodle accord with the national standard of fine dried noodles.

Description

Sturgeon meat noodles and preparation method thereof
Technical Field
The invention relates to sturgeon meat food, in particular to sturgeon meat noodles and a preparation method thereof, and belongs to the technical field of food processing and safety.
Background
Sturgeon has thick meat and soft bone, has no muscle thorns, can be eaten by the whole body except the body surface bone plate, and has extremely high nutritional and economic values. With the gradual maturity of artificial breeding technology, the breeding yield of sturgeons increases year by year. The annual output of Chinese sturgeons is at the first place in the world, and particularly, the Chinese sturgeons are widely cultivated in Shandong province. Sturgeon culture is mainly used for producing caviar, however, sturgeon meat is used as a main byproduct after caviar production, accounts for about 40% of the total weight of the sturgeon meat, has the characteristics of high nutritional value, easiness in processing and the like, and has great economic value. However, the processed product of the sturgeon meat is single, and the current domestic market mainly sells live sturgeons and primary processed products. Therefore, the rational processing of sturgeon meat and the development of cooked products are of great importance to the development of the sturgeon industry.
At present, the types of foods processed by using sturgeon fish meat are single, although researchers at home and abroad have succeeded in the research on fish meat noodles, and reports are made. However, the fish noodles have a series of problems, such as single nutrient components, poor cooking property and the like; this is mainly because sturgeon is a freshwater fish, and has a poor gelation property as compared with deep-sea fish, which causes a great hindrance to the formation of noodles of good quality. The gel property is one of important indexes for judging sensory characteristics, flavor and texture of the sturgeon surimi, and the improvement of the gel property of the sturgeon surimi is a hotspot of research.
However, fresh sturgeon meat has certain fishy smell, and one person cannot accept the flavor, so at present, the traditional fish meat processing mode mainly comprises steaming, water boiling, frying, baking and pickling; wherein steaming is the best mode for maintaining protein structure, improving nutritive value, and maintaining original flavor. However, during the steaming and heating process, the texture, moisture and physical and chemical properties of protein, especially the flavor characteristics of the fish meat are changed to different degrees. The flavor of the steamed fish meat is greatly different from that of fresh fish meat, and the flavor is mainly reflected in weakening of fishy smell and generation of special fragrant substances. During the steaming process of fish meat, protein, amino acid and lipid are oxidized and browned to generate various volatile compounds which have important contribution to the flavor, such as aldehyde, ketone, acid, olefin and the like. In addition, the extent of lipid oxidation and the level of lipid metabolism in fish meat also affect the final flavor as a result of different steaming times.
Therefore, the main problem of studying sturgeon meat products at present is how to improve the gelling property of the surimi, promote the formation of gluten in the dough better, reduce the fishy smell of the surimi and improve the flavor of the fish meat without destroying the nutrition of the fish meat
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the sturgeon fish noodles and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention firstly provides a preparation method of sturgeon fish noodles, which comprises the following steps:
(1) processing sturgeon meat: removing fish heads, viscera and fish tails of fresh sturgeons, sequentially washing and draining the collected sturgeon meat, dividing the sturgeon meat into two equal parts, steaming one part, and preparing the other part into minced fillet;
(2) preparing cooked sturgeon meat: steaming a part of sturgeon meat obtained in the step (1) for 2-10 min to obtain cooked sturgeon meat, and cooling to room temperature for later use;
(3) preparing a minced fillet product: cutting another part of sturgeon meat obtained in the step (1) into slices, stirring the slices by a meat grinder to form fresh minced fillet, directly rinsing the fresh minced fillet, or refrigerating and thawing the fresh minced fillet and then rinsing the fresh minced fillet, and mincing the rinsed minced fillet to obtain a minced fillet product for later use;
(4) preparing raw materials: weighing 0.5 part of the cooked sturgeon meat obtained in the step (2), 0.5 part of the minced fillet product obtained in the step (3) and 4 parts of flour as main materials; weighing 1.0-2.5% of salt, 1.0-2.5% of plant vital gluten, 0.1-0.3% of gellan gum, 30% of water and 2.5% of eggs by weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: firstly, mashing cooked sturgeon meat and adding the mashed sturgeon meat into flour, dissolving a minced fillet product with eggs and then adding the minced fillet product into the flour, then respectively dissolving the plant gluten powder and the gellan gum in a small amount of water and then adding the plant gluten powder and the gellan gum into the flour, then adding the salt, the onion powder, the chive powder, the garlic powder, the ginger powder and the flour-pulling agent in the ratio into the flour, and then pouring all the raw materials into a noodle maker to mix to obtain dough;
(6) preparing noodles: kneading and proofing the dough, then performing calendaring and slitting by using a noodle maker, taking out the noodles from the noodle roller, sending the noodles into a drying oven for drying, and drying to obtain the sturgeon fish noodles.
In the above technical scheme, in the step (2), the steaming time is preferably 8-10min, more preferably 8min, and the volatile flavor substance of the sturgeon meat after steaming is improved, so that the sturgeon meat has a strong flavor.
In the technical scheme, in the step (3), the fresh minced fillet is frozen and stored by adding the antifreeze agent, and is semi-thawed when in use, and is rinsed after being placed in a refrigerator at 4 ℃ overnight.
In the technical scheme, the antifreeze agent is a composite reagent formed by mixing 0.25% of sodium tripolyphosphate and 4% of sorbitol according to the mass ratio of 1:1, and the addition amount of the antifreeze agent is not more than 5% of the weight of the fresh minced fillet, and is preferably 1-3%.
In the above technical scheme, in the step (3), the rinsing is divided into pure water rinsing and brine rinsing: the rinsing with pure water was performed 1 time first, and then the rinsing with brine was performed 2 times, each time for 1 min.
In the technical scheme, when the saline water rinsing is carried out, the saline water with the mass fraction of 0.25% is selected.
In the above technical solution, in the step (3), the kneading is performed by: empty and knead for 2min, then add 3% salt and knead for 2 min.
In the technical scheme, in the step (4), the adding amount of the salt is 2.0 percent of the weight of the flour, the adding amount of the plant vital gluten is 2.0 percent of the weight of the flour, and the adding amount of the gellan gum is 0.1 percent of the weight of the flour.
In the above technical scheme, in the step (6), the dough is circularly kneaded and proofed (the dough is kneaded first, proofed, kneaded again and proofed again), the kneading frequency is four times, each time is 6min, and the proofing frequency is 3 times, each time is 20 min.
In the above technical scheme, in the step (6), the drying is step-by-step drying, and the drying process comprises drying at 30 ℃ for 2h, drying at 40 ℃ for 6h, and drying at 25 ℃ for 2 h.
The invention also provides the sturgeon meat noodles prepared by the preparation method, which comprise main materials, auxiliary materials, an fishy remover and an additive, wherein: the main materials comprise 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour; the auxiliary materials comprise 1.0 to 2.5 weight percent of salt, 1.0 to 2.5 weight percent of plant vital gluten, 0.1 to 0.3 weight percent of gellan gum, 30 weight percent of water and 2.5 weight percent of eggs of minced fillet products; the fishy remover comprises 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder; the additive is a stretched noodle agent accounting for 0.25 percent of the weight of the flour.
The invention also provides a cooking method of the sturgeon meat noodles, wherein when the noodles are cooked in a steaming or water boiling mode, the cooking time is 2-10 min, preferably 8-10min, and more preferably 8 min.
According to the method, the SPME method is adopted to extract the sturgeon meat sample, the GC-MS is used to identify volatile flavor substances of the sturgeon meat sample, the result shows that the odor characteristics of the steamed sturgeon meat are remarkably changed, the overall flavor intensity of the steamed sturgeon is greater than that of a fresh sample, the overall flavor intensity of the sample steamed for 16min is maximum, and the flavor is more intense; in addition, under the condition of steaming for 16min, the fatty acid composition of the sturgeon meat is reasonable, and at the moment, the proper lipid oxidation of the sturgeon is favorable for forming new flavor compounds to bring proper flavor to food. The sturgeon meat is steamed and then prepared into noodles, and then the noodles are required to be cooked, so that the steaming time is optimal for 8min, the time liquid level during the noodle cooking is 8min, and the total time is 16min, so that the flavor of the noodles is improved.
The invention adopts the fresh minced fillet which has gel property and can better promote the formation of gluten in dough; according to the invention, the influence of the addition amounts of salt, gellan gum and plant gluten powder on the quality of the sturgeon fish noodle is researched, the formula of the sturgeon fish noodle is optimized through analysis on the cooking characteristic, the texture characteristic and the sensory evaluation of the sturgeon fish noodle, the noodle prepared by the formula has low cooking loss rate and low noodle breakage rate, is wheat yellow, has smooth surface, tastes chewy and elastic, the sensory evaluation reaches the national standard, and the gluten is observed to be smooth and uniform under a scanning electron microscope, so that the noodle meets the national standard of noodles in all aspects.
Drawings
Fig. 1 is an electronic nose radar chart of sturgeon meat at different steaming times in example 1, wherein: ■ is 0min, ● is 4min, tangle-solidup is 8min,
Figure BDA0003217056210000041
12min, 16min,
Figure BDA0003217056210000042
Is 20 min;
fig. 2 is the main ingredient analysis of the sturgeon meat electronic nose in different steaming times in example 1, wherein: ■ is 0min, ● is 4min, diamond-solid is 8min,
Figure BDA0003217056210000043
12min, 16min of a-solidup,
Figure BDA0003217056210000044
Is 20 min;
FIG. 3 is the variation of the species and relative content of volatile compounds in sturgeon meat for different steaming times in example 2; wherein: delta is an acid,
Figure BDA0003217056210000045
Aldehydes, tangle-solidup as ketones,
Figure BDA0003217056210000046
Esters, alcohols, olefins, ● alkanes, aromatics, and others;
FIG. 4 is a principal component analysis of the species of volatile compounds in sturgeon meat at different steaming times in example 2; wherein: delta is an acid,
Figure BDA0003217056210000047
Aldehydes, tangle-solidup as ketones,
Figure BDA0003217056210000048
Esters, alcohols, olefins, ● alkanes, aromatics, and others;
FIG. 5 is a cluster heat map of the volatile compounds of sturgeon meat at different steaming times in example 2; (● from bottom to top in this order: benzoic acid, pentadecanoic acid, heptadecanoic acid, dodecanoic acid, senkynal, tetraethyl silicate, phenylenedial, 2-heptanone, nonadienal, methyl hexadecanoate, geranylacetone, 3, 5-octadiene, 1-hexanol, 2, 4-dimethylcyclohexanol, diethyl phthalate, 3,5, 5-trimethyl-2-hexene, N-dibutylmethanolamine, N-decanoic acid, heptanal, butylhydroxytoluene, o-xylene, p-xylene, caryophyllene, octanal, 2-ethyl-1-hexanol, 2-pentylfuran, naphthalene, hexanal, 1, 2-phthalic acid diester, 1-pentanol, heptadienal, hexanoic acid, nonanoic acid, 1-dioxyethane, 1- (+) -ascorbic acid 2, 6-hexacosanoic acid ester, 4-allyl anisole, benzaldehyde, diethyl carbamate, sunflower aldehyde, 1-penten-3-ol, octadecenoic acid, 2,6,10, 14-tetramethylpentadecane, 3-octanone, and 1-octyl-3-ol; from left to right in sequence: 16.6, 14.5, 11.4, 10.3, 9.31, 8.28, 7.24, 6.31, 5.17, 4.14, 3.10, 2.59, 2.07, 1.55, 1.03, 0.776, 0.517, 0.259, 0.129, 0.00);
FIG. 6 is a graph showing changes in peroxide values of sturgeon meat steamed at different times in example 3; different letters indicate significant differences between groups (p < 0.05);
FIG. 7 is the change of acid value of sturgeon meat during steaming for different time periods in example 3; different letters indicate significant differences between groups (p < 0.05);
FIG. 8 is a graph showing the change in malondialdehyde content of sturgeon meat steamed for various times in example 3; different letters indicate significant differences between groups (p < 0.05);
FIGS. 9a-c are graphs showing the variation of Conjugated Diene (CD), triene (CT) and tetraene (CTR) content of sturgeon meat steamed at different times in example 3; different letters indicate significant differences between groups (p < 0.05);
FIG. 10 is a graph showing the effect of the amount of salt added on the sensory properties of noodles in example 4;
FIG. 11 is a graph showing the effect of gellan gum addition on sensory properties of noodles in example 5;
figure 12 effect of plant gluten addition on sensory score of noodles in example 6;
FIG. 13-a is an electron micrograph (500-fold microstructure by electron microscope) of fresh surimi of example 8;
FIG. 13-b is an electron micrograph (1000-fold microstructure electron micrograph) of fresh surimi of example 8;
FIG. 13-c is an electron microscope picture (electron microscope 500 times microstructure) of the common fine dried noodles in example 8;
FIG. 13-d is an electron microscope picture (electron microscope 1000 times microstructure) of the common fine dried noodles in example 8;
FIG. 13-e is an electron microscope picture (electron microscope 500 times microstructure) of the sturgeon fish fine dried noodles in example 8;
FIG. 13-f is an electron microscope picture (electron microscope 1000 times microstructure) of the sturgeon fish meat dried noodle of example 8.
Detailed Description
The following detailed description of the embodiments of the present invention is provided, but the present invention is not limited to the following descriptions:
the invention will now be illustrated with reference to specific examples:
example 1: an electronic nose analysis method is adopted to research the influence of different steaming times on the flavor of sturgeon meat
1.1 materials and reagents
A hybrid sturgeon of fresh Siberian sturgeon (Acipenser baeri) and Acipenser schrenki has an average body length of 75-95 cm, and is purchased from the urban-sunny aquatic market in Qingdao city.
3-octanol (chromatographically pure) available from sigma aldrich trade ltd.
N-ketone standards (C4-C9) available from Xinno chemical reagents, Beijing, Inc., China.
1.2 Experimental methods
1.2.1 sturgeon sample preparation
After transporting fresh sturgeons to a laboratory, removing heads, viscera, fish skin and weighing. Taking back meat from the pectoral fin to the ventral fin of the sturgeon, and preparing a sturgeon meat sample with the size of about 9cm multiplied by 6cm multiplied by 1 cm. Steaming the treated fresh sturgeon meat sample at 0min, 4min, 8min, 12min, 16min and 20min respectively. After steaming, the sample was cooled to room temperature for further analytical testing.
1.2.2 electronic nose analysis
Taking 2g of fish samples, placing the fish samples in a 20mL headspace sample injection bottle, and enriching and balancing the fish samples for 30min at normal temperature for standby and detection. The carrier gas is air, and the gas flow rate is 1 mL/min. The detection time of each sample is 1min, the cleaning time is 2min, and each group of samples is repeatedly measured for 3 times. And a smartNose workstation is used for data processing. The electronic nose sensor parameters are shown in table 1.
TABLE 1 electronic nose sensor parameters
Sensor with a sensor element Classification
S1 Aromatic compound
S2 Oxynitride and low-molecular amine
S3 Thiols, thiophenols, thioethers
S4 Organic acid esters and terpenoids
S5 Terpenes and esters
S6 Sterols and triterpenes
S7 Oxygen-containing derivatives of aliphatic hydrocarbons
S8 Amines as herbicides
S9 Hydrogen gas
S10 Furans
S11 Aliphatic hydrocarbons
S12 Sulfide compound
S13 Ethylene
S14 Lactones and pyrazines
1.3 results and analysis
1.3.1 Radar plot analysis
The electronic nose experimental results are based on a sensor array, rather than directly measuring volatile compound content. As shown in fig. 1, the response value of the electronic nose sensor array to the volatile flavor of the steamed sturgeon sample is significantly greater than that of the fresh sturgeon sample, which indicates that the overall flavor intensity of the steamed sturgeon sample is greater under the same detection amount. Wherein the total flavor intensity of the sample steamed for 16min is the maximum, and the flavor is stronger. S1, S3, S4 and S8 have strong response values, and the signal intensity of the sensors shows that the contents of aromatic compounds, mercaptan, thiophenol, thioether and terpenoid substances in samples of fresh sturgeons and steamed sturgeons are high. All sturgeon meat samples have low sensor response values of S2, S5 and S6, which indicates that the content of nitrogen oxides, low molecular amines, sterols, triterpenoids and the like in the samples is low. The S13 sensor response was almost 0 and the e-nose was essentially unable to detect the presence of ethylene from the sturgeon sample.
1.3.2 principal Components analysis
Principal component analysis is a data analysis method based on a dimension reduction idea. The distance between each coordinate point represents the aggregation and dispersion degree between samples, and the closer the distance is, the higher the similarity between samples is, and the farther the distance is, the larger the difference between samples is. As shown in the PCA result of the electronic nose of FIG. 2, the sum of principal component 1(PC 167.81%) and principal component 2(PC 219.07%) is 86.88% and is more than 80%, which proves that the two principal components basically represent the flavor information contained in the sample, and the PCA result is credible. A DI value of 95.15, greater than 80, indicates good separation between samples and good parallelism of samples. The distance between each set of samples in the PCA results may reflect the difference between each set of samples to some extent. The distance between the fresh sample and the steamed sample is far, which shows that the flavor of the fresh sample and the overall flavor characteristic of the steamed sample have significant difference. The samples steamed for 16min and 20min are closer, which shows that the overall flavor characteristics of the samples in the two groups are relatively similar.
Example 2: gas chromatography-mass spectrometry combined analysis method is adopted to research influence of different steaming time on fish flavor of sturgeon
1.1 materials and reagents: same as in example 1
1.2 Experimental methods
1.2.1 sturgeon sample preparation: same as in example 1
1.2.2 gas chromatography-Mass Spectrometry
1.2.2.1 Solid Phase Microextraction (SPME):
taking 5g of fish sample, putting into a 20mL headspace sampling bottle, adding 10 μ L of 3-octanol standard solution, screwing the bottle cap, placing on an oscillator, and enriching and balancing for 20min at the temperature of 60 ℃ and the oscillation frequency of 250 rpm. Inserting the DVB/CAR/PDMS extraction head into the sample injection bottle, and taking out the extraction head after the headspace solid phase micro-extraction is carried out for 30 min. The extraction head was inserted into a QP2010-SE inlet and analyzed at 250 ℃ for 4 min. Each sample was run in triplicate.
1.2.2.2 chromatographic analysis:
GC conditions were as follows: the chromatographic column is HP-INNOWAx (30 mm × 0.25 μm), the carrier gas is high-purity helium gas, the flow rate is 1.0mL/min, the sample introduction is not carried out by shunting, and the sample introduction temperature is 250 ℃. The temperature raising program starts at 40 ℃ and keeps for 2min, and then raises to 250 ℃ at the speed of 8 ℃/min and keeps for 5 min.
1.2.2.3 Mass Spectrometry:
MS conditions: the solvent cutting time is 1min, the ion source temperature is 150 ℃, the interface temperature is 250 ℃, the acquisition mode Scan is adopted, and the scanning range is 50-400 m/z.
1.2.2.4 data analysis:
the data processing is carried out by using an Shimadzu GCMSsolution (Version 4.4.1) workstation, the mass spectrum data of each component is automatically retrieved by adopting NIST08.LLIBRARIES spectral library, and the matching degree of more than 80% (full score of 100) is selected as the identification result. 3-octanol was used as a standard to calculate the relative content of volatile components.
1.3 GC-MS analysis
1.3.1 analysis of volatile Compound species
The composition and relative content of volatile compounds of sturgeon meat at different steaming times are shown in figure 3: at 0min, the volatile components of the sturgeon meat are aldehydes and alcohols. Along with the extension of the steaming time, the aldehyde and ketone components of the sturgeon show the trend of firstly reducing and then increasing, the alkane content of the alcohol is obviously increased, and the alkene content is reduced, which shows that the composition of the volatile components of the sturgeon meat is changed to a certain extent through the change of the steaming time. At 16min, the volatile components of sturgeon meat mainly include aldehydes, alcohols, esters and ketones. Compared with the 0 th min, the contents of esters, olefins and aromatic compounds are obviously reduced, and the contents of alcohols and acids are obviously increased, which shows that the composition of volatile components of the sturgeon is obviously changed in the steaming process. These results are consistent with the results of the e-nose analysis.
1.3.2 analysis of volatile Compound composition and content
The volatile components and relative contents of sturgeon meat at different steaming times are shown in table 2. The steamed sturgeon meat detected 33, 35, 36 and 35 volatile components at 0, 4, 8, 12, 16 and 20min, respectively. The volatile components are mainly aldehydes, alcohols, acids, ketones and hydrocarbons, the number of the types of the volatile components of the sturgeon meat is not changed greatly along with the prolonging of the steaming time, the main flavor components of the raw sturgeon meat are compounds such as hexanal, 4-allyl anisole and 3-octanone, the main flavor components after steaming are 3-octanone, decanal, diethyl carbamate, 1-octene-3-alcohol and benzaldehyde, and most compounds can generate aromatic flavor which obviously contributes to the characteristic flavor.
TABLE 2 sturgeon meat volatile ingredients at different steaming times
Figure BDA0003217056210000081
Figure BDA0003217056210000091
Figure BDA0003217056210000101
1.3.3 PCA analysis of volatile Compounds
PCA analysis of the volatile compounds of the steamed sturgeon meat was performed, and as shown in fig. 4, the interpretation rate of the two main components was 90.5%. PC1 and PC2 accounted for 52.3% and 38.2%, respectively. The angle and length of each index vector and the axis of the first principal component (PC1) or the second principal component (PC2) represent the difference contribution of the index to PC1 or PC 2; the angles between the indicator vectors represent the correlation between the indicators, with <90 ° being a positive correlation and >90 ° being a negative correlation; and the position of each group in the direction of each index represents the high or low level of the index in each group. The species of the volatile compounds of the sturgeons prepared in different steaming times are obviously different and can be distinguished from each other, wherein the sturgeon meat at the 16 th min and the sturgeon meat at the 20 th min are closer and partially overlapped, which shows that the species and the content of the volatile compounds are more stable after the steaming time reaches 16min, and similar components exist in the aspect of flavor. In addition, aldehydes and ketones mainly contribute to the volatile compounds at these two time points, and the two types of compounds have a high positive correlation. Alkanes have no correlation with the production of alcohols, but acids are positively correlated with the production of these two classes of compounds, respectively. It shows that the formation of acids is closely related to the oxidation of lipid, glycogen and protein, and the formation of amino acids and fatty acids. Combining the analysis of table 2, the aldehydes, ketones, and alcohols are the main flavor sources of the steamed sturgeon meat, and are closely related to the generation of volatile compounds of sturgeon meat at 16min and 20 min.
1.3.4 clustering heatmap analysis of volatile Compounds
The analysis of the volatile compounds of the sturgeon meat at different steaming times was carried out by clustering the heatmap. As shown in FIG. 5, all samples were divided into two groups, one consisting of 0min and 4min, the other consisting of other steaming times, and further subdivided into 8min and 12min groups, and 16min and 20min groups. And the major volatile compounds were generated concentrated at 16 and 20min, which is essentially consistent with the analysis of PCA. This is probably due to the fact that as the steaming time increases, the degree of lipid oxidation increases and the oxidation products may further contribute to a stable flavor. The sturgeon meat steamed for 8-20 min is rich in 3-octanone, octadecenoic acid, decanal, 1-octene-3-ol and benzaldehyde. Benzaldehyde, 3-octanone, decanal, 1-octen-3-ol and benzaldehyde are characteristic volatile compounds of the steamed sturgeon meat.
Interactions between compounds can affect the flavor threshold, thereby altering the flavor of the product. Whereas GC-MS is the result obtained by analysis of a single compound and therefore does not completely replace sensory evaluation. However, the results of the electronic nose analysis are consistent with the sensory evaluation, and the positive correlation between the two is also confirmed.
Example 3: lipid change of sturgeon meat during steaming
1.1 materials and reagents
Fresh Siberian sturgeons (Acipenser baeri) and Acipenser schrenki (Acipenser schrenki) are purchased from the urban-sunny-district aquatic market in Qingdao city. The 37 fatty acids were purchased from sigma aldrich trade ltd. Other reagents were analytically pure.
1.2 Experimental methods
1.2.1 sturgeon sample preparation
Selecting a sturgeon sample prepared by 1.2.1, crushing ice, pre-cooling for 5min, immediately freezing by liquid nitrogen, freeze-drying in a vacuum freeze-dryer for 72h, and storing the freeze-dried sample in a dryer for later use.
1.2.2 identification of fatty acids in sturgeon meat
1.2.2.1 extraction of Total lipids
Fish fat was extracted according to the method of Folch 54. 1.00g of a freeze-dried sturgeon meat sample was weighed into a 100mL beaker, 50mL of a chloroform-methanol solution (V: V ═ 2:1) was added thereto, and the mixture was homogenized under ice bath conditions and then allowed to stand at 4 ℃ for 2 hours. The extract was filtered through medium speed filter paper, 5mL of 0.9% NaCl solution was added, and the mixture was centrifuged at 4000r/min at 4 ℃ for 10 min. Adding 10mL chloroform-methanol solution, centrifuging repeatedly, collecting lower layer chloroform-lipid solution, and blowing with mild nitrogen to constant weight to obtain fish total fat.
1.2.2.2 methyl esterification
Adding 2mL of 0.125mol/L potassium hydroxide-methanol solution into fat extracted from 1g of freeze-dried fish meat, uniformly mixing by vortex, saponifying in a water bath at 60 ℃ for 20min until oil droplets are completely dissolved, taking out, cooling to room temperature, adding 3mL of 14% boron trifluoride-methanol solution, esterifying in a water bath at 60 ℃ for 20min, taking out, and cooling. After cooling, 2mL of n-hexane and 1mL of ultrapure water are added, fully and uniformly mixed, and after standing and extraction, an upper n-hexane phase is collected. The extraction was repeated 3 times and the collected n-hexane was combined. After blowing nitrogen to constant weight, using normal hexane to fix the volume to 10mL, and passing through a 0.22 mu m organic filter membrane for standby use.
1.2.2.3 chromatography
GC working conditions are as follows: HP-5ms capillary chromatographic column (30m × 0.25mm × 0.25mm), injection port temperature 250 deg.C; the sample introduction volume is 1 mu L, the split ratio is 40:1, and the flow rate of carrier gas helium is 1.5 mL/min. Temperature rising procedure: the initial temperature is 40 deg.C, and the temperature is increased to 120 deg.C at a speed of 10 deg.C/min, and maintained for 2min, and then increased to 220 deg.C at a speed of 6 deg.C/min, and maintained for 15 min. The qualitative analysis is carried out by using 37 fatty acid methyl ester standard substances, and the quantitative analysis is carried out by adopting an area normalization method.
1.2.2.4 Mass Spectrometry
MS working conditions are as follows: the ion source temperature is 250 ℃, the electron energy is 70eV, the mass scanning range is 35-500m/z, and the solvent cutting time is set as 2 min.
1.2.3 determination of peroxide number (POV)
The measurement was carried out according to GB 5009.227-2016.
1.2.4 determination of the acid value
The measurement was carried out according to GB 5009.229-2016.
1.2.5 assay of Malondialdehyde (MDA)
The measurement was carried out according to GB 5009.181-2016.
1.2.6 determination of Conjugated Dienes (CD), trienes (CT) and tetraenes (CTR)
A200. mu.L sample of the above-prepared fish lipid was put on a 96-well plate, and the absorbances of CD, CT and CTR were measured at 233, 268 and 315nm, respectively, using a microplate reader. When the absorbance exceeds 0.8 Absorbance Units (AU), the lipid extract is diluted with a solvent (1:2-1:8, v/v) and the assay is repeated.
The number of conjugated structures is calculated according to the formula:
CD/CT/CTr＝V/W (1)
wherein V is the volume (mL) of the chloroform extract and W is the mass (mg) of the lipid substance (oil) in the extract measured. As a result, CD, CT and CTR values were expressed in mL/mg. Each sample was analyzed in 3 replicates and the mean and standard deviation were calculated.
1.3 results and analysis
1.3.1 fatty acid analysis of sturgeon meat during steaming
As shown in table 3, 20 kinds of fatty acids were detected in fresh and steamed sturgeon meat, and all of them were long-chain fatty acids (LCFA) having 12 or more carbon atoms, of which 6 kinds of Saturated Fatty Acids (SFA), 4 kinds of monounsaturated fatty acids (MUFA), and 10 kinds of polyunsaturated fatty acids (PUFA), and the PUFA content of all sturgeon samples was 40% or more. Compared with the raw sturgeon sample, the SFA content of the steamed sturgeon is reduced and gradually reduced within 0-16min, and the SFA content of the steamed sturgeon is increased after 20min of steaming; unlike SFA, the MUFA content increases after sturgeon steaming, but the MUFA content tends to decrease as the steaming time increases. After 8min of cooking, the PUFA content of the sturgeon meat is gradually increased, and the DHA content of the sturgeon meat steamed for 16min and 20min is higher. Experimental results show that different steaming time has obvious difference on the fatty acid composition of the sturgeon meat, and the fatty acid composition of the sturgeon meat is more favorable for flavor formation under the condition of 16min steaming.
TABLE 3 sturgeon fatty acid composition at different steaming times
Figure BDA0003217056210000131
Figure BDA0003217056210000141
1.3.2 sturgeon peroxide value (POV) analysis during steaming
The temperature rise in the steaming process causes the damage of cell membranes and the denaturation of hemoglobin, further triggers the lipid oxidation of food, and the POV is usually used for expressing the oxidation degree of grease and fatty acid, and further judging the quality and the deterioration degree of the food. As can be seen from fig. 6, the POV value of the sturgeon meat showed a tendency of increasing first and then decreasing slowly throughout the steaming period. The POV value rapidly rises at the 0-8min stage in the early stage of steaming, reaches the maximum value at 8min, and drops at the 8-20 min stage of steaming, and gradually stabilizes after 16 min.
1.3.3 acid value analysis of sturgeon meat during steaming
The acid value can reflect the content of free fatty acid in a food system and is one of the marks for measuring the oxidation condition of food. Figure 7 shows the effect of different steaming times on the acid value of sturgeon meat. The acid value of the fresh sturgeon meat is 0.56mg/g, and the acid value of the sturgeon meat is increased to 2.19mg/g after the sturgeon meat is steamed for 20min, which is 3.91 times of that of a fresh sample; the difference of the acid value of the sturgeon meat is obvious (p is less than 0.05) in different steaming time, the acid value of the sturgeon meat integrally increases along with the prolonging of the steaming time, the acid value of the steamed sturgeon meat slowly increases in 0-12min, the increasing rate increases after 12min, and the highest acid value is reached in 20 min.
1.3.4 analysis of the content of Malondialdehyde (MDA) in sturgeon meat during steaming
In organisms, free radicals and lipid undergo peroxidation to generate malondialdehyde, which causes cross-linking polymerization of biomacromolecules such as protein and nucleic acid to affect the flavor of food. As shown in fig. 8, as the steaming time was prolonged, the MDA content of the sturgeon meat gradually increased and then gradually decreased to finally reach the maximum value. When the sturgeon meat is steamed for 0-8min, the MDA content of the sturgeon meat is in a rapid rising trend, basically no obvious change exists between 8-16min, and the MDA content is remarkably increased (p is less than 0.05) after the steaming time is prolonged to 20 min. The experiment results of 1.3.2 and 1.3.3 are combined for analysis, the improvement of the MDA content in a certain range is beneficial to the improvement of the flavor intensity, but the generation of peculiar smell can be caused by the overhigh MDA content.
1.3.5 analysis of Conjugated Diene (CD), triene (CT) and tetraene (CTR) content of sturgeon meat during steaming
The lipid autoxidation can generate octadecadienyl hydroperoxide and conjugated diene products, an obvious absorption peak can be generated at 232nm, and the degree of the initial autoxidation of the oil can be measured by detecting the content of the conjugated diene. The conjugated trienes, tetralines, may further reflect secondary oxidation products of lipid oxidation. Fig. 9 shows that the content of CD, CT and CTr in the sturgeon meat shows a trend of increasing and then decreasing with increasing steaming time, and finally reaches a maximum value at 20 min. As shown in fig. 9-a, the CD content in the steamed sturgeon meat gradually increased within 0-12min, decreased at 16min, and significantly increased (p <0.05) after the cooking time reached 20min, and the increase of the uv absorption was proportional to the oxygen absorption and the peroxide content in the early stage of oxidation. The secondary oxidation products of lipid autooxidation, conjugated trienes and conjugated tetraenes, showed similar changes (FIGS. 9-b and c), since the oxidation reactions occurred stepwise, and thus the CT and CTR contents detected in the steamed sturgeon meat were much lower than CD. From the above results, it can be seen that the oxidation degree of the lipid of the sturgeon meat is the lowest when the steaming time reaches 16min, which is consistent with the conclusion of peroxide value and malonaldehyde content, and that suitable oxidation is favorable for forming new flavor compounds to bring suitable flavor to the food.
Example 4: single factor experiment research on influence of salt addition on noodle quality
1 Material
Sturgeon, produced in Qingdao Shandong; eggs, produced from Shandong Qingdao; salt produced in Xinzheng city of Henan province; barley high gluten meal, supplied by Wudeli flour group, Inc.; sodium tripolyphosphate, available from Wanbang chemical technology Co., Ltd, Henan province; sorbitol, available from chemical technology ltd, wanbang, fluvial; the plant wheat gluten is provided by the Nanglong flour company, Inc. in Dredging county; gellan gum, available from Guangzhou Licheng industries, Inc.; a stretched noodle agent, provided by Gansu Lishi food Co., Ltd; ginger powder, provided by food good for food company Limited in Thizhou, Jiangsu province; garlic powder, provided by food good for food company Limited in Thizhou, Jiangsu province; onion powder, provided by food good for food company Limited in Thizhou, Jiangsu province; chive powder, offered by food products of good food company Limited in Taizhou city, Jiangsu province.
2 method
2.1 sturgeon meat noodle preparation process:
(1) processing sturgeon meat: removing fish heads, viscera and fish tails of fresh sturgeons, sequentially washing and draining the collected sturgeon meat, dividing the sturgeon meat into two equal parts, steaming one part, and preparing the other part into minced fillet;
(2) preparing cooked sturgeon meat: steaming a part of sturgeon meat obtained in the step (1) for 8min to obtain cooked sturgeon meat, and cooling to room temperature for later use;
(3) preparing a minced fillet product: cutting another part of sturgeon meat obtained in the step (1) into slices, stirring the slices by using a meat grinder to form fresh minced fillet, and directly rinsing the fresh minced fillet, wherein the rinsing comprises pure water rinsing and saline water rinsing: firstly, carrying out pure water rinsing for 1 time, then carrying out brine rinsing for 2 times, wherein the rinsing time is 1min each time, and selecting brine with the mass fraction of 0.25% when carrying out the brine rinsing; mincing the rinsed minced fillet, emptying and mincing for 2min, and then mincing for 2min by adding 3% of salt; obtaining a minced fillet product for later use;
(4) preparing raw materials: weighing 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour as main materials; weighing 1.0-2.5% of salt, 2.0% of plant vital gluten, 0.1% of gellan gum, 30% of water and 2.5% of eggs by weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: firstly, mashing cooked sturgeon meat and adding the mashed sturgeon meat into flour, dissolving a minced fillet product with eggs and then adding the minced fillet product into the flour, then respectively dissolving the plant gluten powder and the gellan gum in a small amount of water and then adding the plant gluten powder and the gellan gum into the flour, then adding the salt, the onion powder, the chive powder, the garlic powder, the ginger powder and the flour-pulling agent in the ratio into the flour, and then pouring all the raw materials into a noodle maker to mix to obtain dough;
(6) preparing noodles: kneading dough and proofing, wherein the kneading dough is firstly kneaded, then proofed, kneaded again and proofed, the kneading frequency is four times and 6min each time, and the proofing frequency is 3 times and 20min each time; and then, rolling and slitting by using a noodle maker, taking the noodles out of the noodle press, then, sending the noodles into a drying oven for drying, wherein the drying is step-by-step drying, the drying process comprises the steps of drying for 2 hours at 30 ℃, drying for 6 hours at 40 ℃, drying for 2 hours at 25 ℃, and drying to obtain the sturgeon fish noodles.
2.2 Single factor experiment:
salt addition amount: adding 1.0%, 1.5%, 2.0% and 2.5% of salt based on the flour mass, and determining the cooking loss rate, strip breakage rate, sensory evaluation and texture characteristics of the sturgeon fish noodles according to the sturgeon fish noodle preparation process.
2.3 noodle quality determination:
2.3.1 measurement of cooking characteristics
(1) The optimal cooking time is as follows: and (3) determining the optimal cooking time of the sturgeon fish fine dried noodles by referring to an industry standard LS/T3212-2014 & lt determination method for fine dried noodle production process.
(2) Vermicelli breaking rate: the broken noodle rate of the fine dried noodles is determined by referring to an industry standard LS/T3212-2014 & lt determination method for fine dried noodle production process & gt.
(3) Cooking loss rate:
reference is made to the method of maluge et al, with minor modifications. Weighing 20g of fish fine dried noodles, and accurately weighing to 0.01 g; placing a beaker filled with 400mL of distilled water on an induction cooker for heating to ensure that the water in the beaker is slightly boiled, placing the fish fine dried noodles into the beaker, and boiling until the optimal cooking time. Fishing out the cooked noodles by using a tool, putting the noodle soup in the beaker on a table, slowly cooling, transferring the noodle soup into a 500mL volumetric flask for constant volume after the temperature reaches the normal temperature, and continuously shaking until the noodle soup is uniformly mixed. And (3) sucking 40mL of flour soup into an aluminum box each time, drying a large amount of water in the oven at low temperature until the flour soup in the volumetric flask is completely transferred to the aluminum box, drying the flour soup in the oven at 105 ℃ to constant weight, and calculating the cooking loss. The cooking loss is expressed in mass percent of dry matter in the raw noodles.
2.3.2 organoleptic Properties determination
And (3) carrying out sensory evaluation on the sturgeon fish fine dried noodles by referring to indexes specified in the industry standard LS/T3212-2014 and slightly modifying. The sensory evaluation persons were 10 students (5 each for men and women) who rated the respective indices of the fish noodles cooked to be cooked over the optimum cooking time. Index and evaluation etalon bodies are shown in table 4.
TABLE 4 Fine dried noodle sensory evaluation index
Figure BDA0003217056210000171
2.3.3 TPA Property measurement
Through TPA test, the fish noodles are compressed for a plurality of times, and various parameters of the texture of the fish noodles, such as hardness, adhesiveness, elasticity, gumminess, chewiness and the like, can be displayed on a liquid crystal display screen of a microcomputer.
The measurement parameters were set as follows: the HDP/PFS probe was set to measure an initial velocity of 1.00mm/s, a medium velocity of 1.00mm/s, a velocity of 1.00mm/s after the measurement, an interval time of 5s for each two experiments, and a compression ratio of 50%. Parallel experiments were performed, 3 times each of the fish noodles.
2.4 data processing and statistics
The data obtained in the experiment were analyzed for statistical variance using SPSS 25.0 and Excel 2019 software with 95% confidence levels (p < 0.05).
3 results and analysis: influence of salt addition on noodle quality characteristics
3.1 Effect of salt addition on texture characteristics of noodles
The addition amount of the salt is important for the noodle quality, and the salt is added in a proper range because the proper addition amount of the salt can greatly enhance the gelling property of minced fillet and greatly promote the formation of gluten in the product noodles.
The influence of the addition amount of the salt on the cooking characteristic quality of the sturgeon fish fine dried noodles is shown in Table 5, wherein A1，B1.C1，D1Respectively represent noodles with salt content of 1.0%, 1.5%, 2.0% and 2.5%.
TABLE 5 influence of salt addition on texture Properties of Fine dried noodles
Index (I) A1 B1 C1 D1
Hardness (N) 5.89 7.87 8.36 6.85
Adhesion (mJ) 0.568 0.5987 0.6999 1.1713
Elasticity (mm) 1.04 1.32 1.35 1.21
Tackiness (N) 6.49 7.78 10.12 9.13
Chewiness (mJ) 19.75 20.43 22.13 21.98
As can be seen from table 5, the hardness, adhesiveness, elasticity, adhesiveness and chewiness of the noodles increased with the increase in the amount of salt added, and the hardness, adhesiveness, elasticity and adhesiveness were maximized at 2.0% salt addition, while the adhesiveness was maximized at 2.5% salt addition.
The gluten has insufficient tension and poor elasticity due to too little salt, and the phenomenon of strip breaking can easily occur; if the addition amount of the salt is too much, the gluten protein can not absorb water well and swell, the cooking property of the noodles can be reduced, and the texture property can also be reduced, so that the formation of minced fillet in the sturgeon meat is not facilitated. Therefore, the sturgeon dried noodle has the best texture characteristics when the amount of the common salt added is 2.0%.
3.2 Effect of salt addition on organoleptic Properties of noodles
As can be seen from fig. 10, when the salt addition is less than 2.0%, the salt addition is in positive correlation with the sensory score, and the addition of the salt makes the gluten structure in the flour more compact, the broken bar rate greatly reduced, and the surface becomes smoother; when the addition amount of the salt is more than 2.0%, gluten in the noodles is denatured, the original properties of the gluten are further destroyed, the elasticity and extensibility of the dough are reduced, meanwhile, the flavor of the noodles is greatly destroyed, and the sensory score of the noodles is reduced. Therefore, the amount of common salt added is preferably 2.0%.
Example 5: single factor experiment research on influence of gellan gum addition on noodle quality
1 Material
The same as in example 4.
2 method
2.1 sturgeon meat noodle preparation process:
(1) processing sturgeon meat: the same as example 4;
(2) preparing cooked sturgeon meat: the same as example 4;
(3) preparing a minced fillet product: the same as example 4;
(4) preparing raw materials: weighing 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour as main materials; weighing salt accounting for 2.0 percent of the weight of the flour, plant vital gluten accounting for 2.0 percent of the weight of the flour, gellan gum accounting for 0 percent to 0.3 percent of the weight of the flour, water accounting for 30 percent of the weight of the flour and eggs accounting for 2.5 percent of the weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: the same as example 4;
(6) preparing noodles: the same as in example 4.
2.2 Single factor experiment:
the addition amount of gellan gum: adding gellan gum accounting for 0%, 0.1%, 0.2% and 0.3% of the flour by mass, and determining the cooking loss rate, the strip breakage rate, the sensory evaluation and the texture characteristics of the sturgeon fish noodles according to the sturgeon fish noodle preparation process.
2.3 noodle quality determination: same as example 4
2.4 data processing and statistics: same as example 4
3 results and analysis: influence of gellan gum addition on noodle quality characteristics
3.1 Effect of Gellan Gum addition on texture Properties of noodles
Gellan gum is a thickener belonging to food additives and its use should strictly comply with the use standards of food additives. In recent years, gellan gum is widely used in noodle production, and it can increase the processing characteristics of dough, thereby achieving the purpose of improving the quality of noodles.
Table 6 shows the data obtained by measuring the TPA parameter of the noodles, wherein A2，B2，C2，D2Respectively representing noodles with gellan gum addition amount of 0%, 0.1%, 0.2% and 0.3%. As can be seen from table 6, the hardness of the noodles showed a tendency of increasing continuously with the increase of the addition amount of gellan gum, and the chewiness showed a tendency of increasing first and then decreasing, which indicates that the noodles had more chewy texture and the boiling resistance was greatly improved after the addition of gellan gum; the gel ability of the gellan gum is very strong, the framework of dough can be effectively supported, and the chewiness of the noodles is further increased, but the noodles become too hard due to too large gel effect along with the increase of the addition amount of the gellan gum, and the chewiness of the noodles is finally influenced. The addition of gellan gum does not significantly affect elasticity; the trend that the adhesiveness and the adhesiveness are reduced and then increased is shown, because the structure of the gellan gum contains more hydroxyl groups which are hydrophilic groups and are easy to react with macromolecular substances such as starch, protein, lipid and the like to form a complex with extremely high molecular weight, so that the dough forms a reticular protein structure in the optimal hydration state, and the structure of the dough is optimized. Therefore, when the addition amount of gellan gum is 0.1%, the texture characteristics of the noodle are best.
TABLE 6 influence of gellan gum addition on texture characteristics of fine dried noodles
Index (I) A2 B2 C2 D2
Hardness (N) 5.85 8.36 10.17 11.88
Adhesion (mJ) 1.1713 0.6999 0.7894 0.3564
Elasticity (mm) 1.42 1.35 1.32 1.2
Tackiness (N) 15.13 10.12 13.56 11.33
Chewiness (mJ) 19.98 22.13 20.34 15.19
3.2 Effect of Gellan Gum addition on organoleptic Properties of noodles
Gellan gum can significantly affect the gel and rheological properties of the dough, and thus the elasticity, hardness, etc., and thus the sensory score. As can be seen from fig. 11, the addition of gellan gum effectively improved the sensory score of the noodles, and the change was not significant when the addition amount of gellan gum was 0.1% and 0.2%; however, when the addition amount was increased to 0.3%, the sensory score was drastically decreased.
The reason for the above phenomenon is probably that the addition of gellan gum can effectively increase the elasticity of the dough area, improve the toughness, increase the combination of the network structure in the gluten and the starch granules, and further greatly improve the structure of the noodles, so that the sensory score is improved. However, if the addition amount of gellan gum is too large, the noodles become too hard, and the optimal cooking time is increased, which adversely affects the chewiness, the breakage rate, the flavor and the like of the noodles, and causes a decrease in sensory score.
Example 6: single-factor experimental study on influence of plant vital gluten addition on noodle quality
1 Material
The same as in example 4.
2 method
2.1 sturgeon meat noodle preparation process:
(1) processing sturgeon meat: the same as example 4;
(2) preparing cooked sturgeon meat: the same as example 4;
(3) preparing a minced fillet product: the same as example 4;
(4) preparing raw materials: weighing 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour as main materials; weighing salt accounting for 2.0 percent of the weight of the flour, plant vital gluten accounting for 1.0 to 2.5 percent of the weight of the flour, gellan gum accounting for 0.1 percent of the weight of the flour, water accounting for 30 percent of the weight of the flour and eggs accounting for 2.5 percent of the weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: the same as example 4;
(6) preparing noodles: the same as in example 4.
2.2 Single factor experiment:
the addition amount of the plant vital gluten is as follows: adding plant gluten powder accounting for 1.0%, 1.5%, 2.0% and 2.5% of the flour by mass, and respectively measuring the cooking loss rate, the strip breaking rate, the sensory evaluation and the texture characteristics of the sturgeon fish noodles according to the preparation process of the sturgeon fish noodles.
2.3 noodle quality determination: same as example 4
2.4 data processing and statistics: same as example 4
3 results and analysis: influence of plant vital gluten addition on noodle quality characteristics
3.1 Effect of the amount of plant gluten added on texture Properties of noodles
The plant gluten powder is active gluten powder, and the main component of the plant gluten powder is gluten protein. The structure of the wheat gluten is stable when the wheat gluten is dried, but after the wheat gluten is mixed with water, the spatial structure of protein macromolecules changes, and water molecules interact with hydrophilic groups on the protein macromolecules to form wet wheat gluten. The wet gluten keeps the original natural physical state, increases the extensibility of the noodles and reduces the dissolution of the noodle soup.
Table 7 shows texture characteristics of the noodles at different amounts of plant gluten, wherein A3，B3，C3，D3The contents of the plant gluten in the noodles were 1.0%, 1.5%, 2.0% and 2.5%, respectively. As can be seen from table 7, the hardness of the noodles increased with the increase in the amount of the plant gluten. The reason is that the content of gliadin and glutenin in the noodles is increased continuously due to the increasing of the plant gluten powder, and the hardness of the noodles is increased mainly due to the generation of the gliadin and the glutenin, so that a network structure with stronger functions and more compact structure is generated in the noodles, and the hardness is increased.
The chewiness of the noodle is increased and then decreased, and the maximum chewiness is reached when the addition amount of the plant wheat gluten is 2.0%. The elasticity of the noodles is increased, but not so much. Both the adhesiveness and the tackiness tended to increase and then decrease, and the maximum was reached at an addition amount of 2.0%. Therefore, when the amount of the plant gluten is 2.0%, the texture characteristics of the noodles are the best.
TABLE 7 influence of the amount of plant gluten added on texture Properties of dried noodles
Index (I) A3 B3 C3 D3
Hardness (N) 5.34 7.62 8.36 12.04
Adhesion (mJ) 0.5602 0.6404 0.6999 0.5654
Elasticity (mm) 1.26 1.27 1.35 1.44
Tackiness (N) 9.27 8.38 10.12 8.57
Chewiness (mJ) 17.78 18.55 22.13 19.78
3.3.2 Effect of the amount of vegetable gluten added on the organoleptic Properties of the noodles
When the addition amount of the plant vital gluten is more than 2.0%, the color and luster of the noodles are greatly improved, the smoothness and the taste of the noodles are improved, but the influence on the flavor of the noodles is not very obvious. When the addition amount of the vegetable gluten is more than 2.0%, the surface of the noodles is swelled, the hardness is increased, the palatability of the noodles is affected, and the sensory score is reduced. Therefore, when the amount of the plant gluten is 2.0%, the sensory score of the noodles is the highest.
Example 7: quadrature test
According to the results of the single-factor experiment, selecting the salt addition amount, the gellan gum addition amount and the plant vital gluten addition amount to perform an orthogonal experiment, selecting 3 levels of each factor which has a large influence on the quality of the sturgeon fish meat dried noodles, and performing L by taking the cooking loss rate in the cooking characteristic as an evaluation index of the experiment9(34) Orthogonal experiments to determine the optimal formulation of the sturgeon fish noodles, the levels of the various factors of the orthogonal experiments are shown in table 8 below.
TABLE 8 orthogonal experiment factor horizon
Figure BDA0003217056210000221
The orthogonal protocol and results are shown in Table 9, where A, B, and C represent the salt, gellan and vital gluten additions, respectively.
TABLE 9 orthogonal experimental table
Figure BDA0003217056210000222
Figure BDA0003217056210000231
As is clear from Table 9, when the cooking loss rate in the cooking characteristics of the noodles was used as an evaluation index, the average value and the extreme difference were compared by data processing, and it was concluded that the primary and secondary sequences among the factors affecting the noodles were A>C>B, the degree of influence of single factor on noodle quality is the addition amount of salt>Adding amount of plant vital gluten>The optimal combination of the addition amount of the gellan gum is A2B1C2That is, the quality of the noodles was the best when the amount of salt added was 2.0%, the amount of gellan gum added was 0.1%, and the amount of vegetable gluten added was 2.0%.
Example 8:
a sturgeon fish noodle is prepared by the following method:
(1) processing sturgeon meat: removing fish heads, viscera and fish tails of fresh sturgeons, sequentially washing and draining the collected sturgeon meat, dividing the sturgeon meat into two equal parts, steaming one part, and preparing the other part into minced fillet;
(2) preparing cooked sturgeon meat: steaming a part of sturgeon meat obtained in the step (1) for 8min to obtain cooked sturgeon meat, and cooling to room temperature for later use;
(3) preparing a minced fillet product: cutting another part of sturgeon meat obtained in the step (1) into slices, stirring the slices by using a meat grinder to form fresh minced fillet, and directly rinsing the fresh minced fillet, wherein the rinsing comprises pure water rinsing and saline water rinsing: firstly, carrying out pure water rinsing for 1 time, then carrying out brine rinsing for 2 times, wherein the rinsing time is 1min each time, and selecting brine with the mass fraction of 0.25% when carrying out the brine rinsing; mincing the rinsed minced fillet, emptying and mincing for 2min, and then mincing for 2min by adding 3% of salt; obtaining a minced fillet product for later use;
(4) preparing raw materials: weighing 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour as main materials; weighing salt accounting for 2% of the weight of the flour, plant vital gluten accounting for 2.0%, gellan gum accounting for 0.1%, water accounting for 30% and eggs accounting for 2.5% of the weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: firstly, mashing cooked sturgeon meat and adding the mashed sturgeon meat into flour, dissolving a minced fillet product with eggs and then adding the minced fillet product into the flour, then respectively dissolving the plant gluten powder and the gellan gum in a small amount of water and then adding the plant gluten powder and the gellan gum into the flour, then adding the salt, the onion powder, the chive powder, the garlic powder, the ginger powder and the flour-pulling agent in the ratio into the flour, and then pouring all the raw materials into a noodle maker to mix to obtain dough;
(6) preparing noodles: kneading dough and proofing, wherein the kneading dough is firstly kneaded, then proofed, kneaded again and proofed, the kneading frequency is four times and 6min each time, and the proofing frequency is 3 times and 20min each time; and then, rolling and slitting by using a noodle maker, taking the noodles out of the noodle press, then, sending the noodles into a drying oven for drying, wherein the drying is step-by-step drying, the drying process comprises the steps of drying for 2 hours at 30 ℃, drying for 6 hours at 40 ℃, drying for 2 hours at 25 ℃, and drying to obtain the sturgeon fish noodles.
Respectively processing minced fillet, common fine dried noodles and sturgeon fish fine dried noodles, and carrying out electron microscope scanning analysis. Wherein the micrographs of the minced fillet, the common fine dried noodles and the sturgeon fish fine dried noodles are shot at the magnification of 500 times and 1000 times.
The electron microscope images of the surimi are shown in FIG. 13-a and FIG. 13-b: in a sturgeon minced fillet electron microscope, after the processes of chopping, beating, feeding and the like, an extremely obvious gel network structure can be seen, and the layering sense is displayed in space; however, a microstructure with irregular and porous shapes can be seen in an electron microscope, and the reason is probably that the sturgeon surimi is chopped under normal pressure in the processing process, so that the interaction force among protein molecules is weak, and myofibrillar protein cannot be fully extended.
The electron microscope images of the common dried noodles are shown in FIGS. 13-c and 13-d: in the common fine dried noodles, under the action of various acting forces, such as intermolecular interaction force, disulfide bond and the like, gliadin and glutenin in the high gluten flour are processed by various processing technologies, so that the raw materials and auxiliary materials are continuously rolled, rolled and the like to finally form a fine gluten network structure. This structure allows a plurality of starch granules presenting an oval shape to be enclosed inside, but still more starch granules are exposed outside, and the starch structure free from the network structure of gluten is still much.
The electron microscope images of the sturgeon fish meat dried noodles obtained in the embodiment of the invention are shown in fig. 13-e and fig. 13-f: in the fish fine dried noodles, the gluten structure and the minced fillet gel which are in a network shape can both play a role in embedding or inlaying various granular substances, particularly starch granules, so that the crosslinking effect between protein and starch is enhanced, and the starch granules which are free outside the network structure are greatly reduced; myofibrillar protein in the minced fillet interacts with gliadin, glutenin and the like in the gluten structure, so that the net structure in the fine dried noodle microstructure becomes finer, and the minced fillet gel can make the whole fine dried noodle system more stable.
The above examples are only for illustrating the technical concept and features of the present invention, and are not intended to limit the scope of the present invention. All equivalent changes or modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.

Claims (10)

1. A preparation method of sturgeon fish noodles is characterized by comprising the following steps:
(1) processing sturgeon meat: removing fish heads, viscera and fish tails of fresh sturgeons, sequentially washing and draining the collected sturgeon meat, dividing the sturgeon meat into two equal parts, steaming one part, and preparing the other part into minced fillet;
(2) preparing cooked sturgeon meat: steaming a part of sturgeon meat obtained in the step (1) for 2-10 min to obtain cooked sturgeon meat, and cooling to room temperature for later use;
(3) preparing a minced fillet product: cutting another part of sturgeon meat obtained in the step (1) into slices, stirring the slices by a meat grinder to form fresh minced fillet, directly rinsing the fresh minced fillet, or refrigerating and thawing the fresh minced fillet and then rinsing the fresh minced fillet, and mincing the rinsed minced fillet to obtain a minced fillet product for later use;
(4) preparing raw materials: weighing 0.5 part of the cooked sturgeon meat obtained in the step (2), 0.5 part of the minced fillet product obtained in the step (3) and 4 parts of flour as main materials; weighing 1.0-2.5% of salt, 1.0-2.5% of plant vital gluten, 0.1-0.3% of gellan gum, 30% of water and 2.5% of eggs by weight of the minced fillet product as auxiliary materials; weighing 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder in the weight of flour as an odor removing agent; weighing a flour-pulling agent accounting for 0.25 percent of the weight of the flour as an additive;
(5) mixing raw materials: firstly, mashing cooked sturgeon meat and adding the mashed sturgeon meat into flour, dissolving a minced fillet product with eggs and then adding the minced fillet product into the flour, then respectively dissolving the plant gluten powder and the gellan gum in a small amount of water and then adding the plant gluten powder and the gellan gum into the flour, then adding the salt, the onion powder, the chive powder, the garlic powder, the ginger powder and the flour-pulling agent in the ratio into the flour, and then pouring all the raw materials into a noodle maker to mix to obtain dough;
(6) preparing noodles: kneading and proofing the dough, then performing calendaring and slitting by using a noodle maker, taking out the noodles from the noodle roller, sending the noodles into a drying oven for drying, and drying to obtain the sturgeon fish noodles.
2. The method of claim 1, wherein: in the step (2), the steaming time is 8-10 min.
3. The method of claim 1, wherein: in the step (3), an antifreeze agent is added into the fresh minced fillet for frozen storage, and the minced fillet is subjected to semi-thawing when needed, placed in a refrigerator at 4 ℃ overnight and then rinsed; the antifreeze agent is a composite reagent formed by mixing 0.25% of sodium tripolyphosphate and 4% of sorbitol according to the mass ratio of 1:1, and the addition amount of the antifreeze agent is not more than 5% of the weight of the fresh minced fillet. .
4. The method of claim 1, wherein: in the step (3), the rinsing is divided into pure water rinsing and saline water rinsing: firstly, carrying out 1 time of pure water rinsing, and then carrying out 2 times of saline water rinsing, wherein the rinsing time is 1min each time; when the saline water rinsing is carried out, the saline water with the mass fraction of 0.25% is selected.
5. The method of claim 1, wherein: in the step (3), the blending is carried out by the following steps: empty and knead for 2min, then add 3% salt and knead for 2 min.
6. The method of claim 1, wherein: in the step (4), the adding amount of the salt is 2.0 percent of the weight of the flour, the adding amount of the plant vital gluten is 2.0 percent of the weight of the flour, and the adding amount of the gellan gum is 0.1 percent of the weight of the flour.
7. The method of claim 1, wherein: in the step (6), the dough is circularly kneaded and proofed (the dough is kneaded, proofed, kneaded again and proofed at first), the kneading frequency is four times and 6min each time, and the proofing frequency is 3 times and 20min each time.
8. The method of claim 1, wherein: in the step (6), the drying is step-by-step drying, and the drying process comprises drying at 30 ℃ for 2h, drying at 40 ℃ for 6h, and drying at 25 ℃ for 2 h.
9. Sturgeon meat noodles prepared by the preparation method according to any one of claims 1 to 8, which comprise a main material, an auxiliary material, an fishy remover and an additive, and are characterized in that: the main materials comprise 0.5 part of cooked sturgeon meat, 0.5 part of minced fillet product and 4 parts of flour; the auxiliary materials comprise 1.0 to 2.5 weight percent of salt, 1.0 to 2.5 weight percent of plant vital gluten, 0.1 to 0.3 weight percent of gellan gum, 30 weight percent of water and 2.5 weight percent of eggs of minced fillet products; the fishy remover comprises 0.75% of onion powder, 0.75% of chive powder, 0.5% of garlic powder and 0.15% of ginger powder; the additive is a stretched noodle agent accounting for 0.25 percent of the weight of the flour.
10. A method for cooking sturgeon fish noodles according to claim 9, wherein the noodles are cooked by steaming or boiling, and the method comprises the following steps: the cooking time is 2min-10 min.
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