CN113925143B - 一种休闲调味膨化鱼糜制品的制备方法 - Google Patents
一种休闲调味膨化鱼糜制品的制备方法 Download PDFInfo
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Abstract
本发明公开了一种休闲调味膨化鱼糜制品的制备方法，属于水产品深加工技术领域。本发明通过将冷冻鱼糜解冻备用；在鱼糜中加入食盐进行第一次擂溃，再加入蛋清粉、淀粉和复配膨松剂进行第二次擂溃；将擂溃好的鱼糜进行预凝胶化处理，然后进行微波膨化处理；在微波膨化后的坯料中加调料，然后真空包装并杀菌，即可得到休闲调味膨化鱼糜制品。本发明的鱼糜制品制备工艺简单，方便操作，获得的产品蛋白质含量高，富有嚼劲，口感和风味俱佳，符合消费者对产品营养美味的需求。
Description
技术领域
本发明涉及水产品深加工技术领域，特别是涉及一种休闲调味膨化鱼糜制品的制备方法。
背景技术
鱼糜制品因营养丰富，具有高蛋白、低脂肪、食用方便的特点，颇受现代消费者的喜爱，市场需求旺盛，目前行业规模已超过200亿元，是水产品加工行业中增长最快的门类之一。随着行业的快速发展，一些制约鱼糜制品行业可持续发展的瓶颈问题逐渐暴露出来。目前鱼糜制品的品种比较单一，产品同质化现象严重，多集中在鱼丸、鱼饼、鱼糕、鱼卷等火锅原料范围内，缺乏创新产品。开发新型休闲鱼糜制品、丰富产品种类、拓宽消费场景已成为鱼糜产业的重要发展方向。调味膨化鱼糜制品让鱼糜制品实现向休闲化、即食化的创新转型，具有良好的行业前景。微波膨化技术是微波能量到达物料深层转换成热能，使物料深层水分迅速蒸发形成较高的内部蒸汽压力条件，迫使物料膨化。利用微波膨化技术加工食品能最大限度保存食品原有的营养成分，满足广大消费者对鱼糜制品营养的需求。
发明内容
本发明的目的是提供一种休闲调味膨化鱼糜制品的制备方法，该方法工艺简单，方便操作；获得的产品凝胶强度高，膨化后外观平整、色泽均匀、口感良好、风味独特、富有嚼劲。
为实现上述目的，本发明提供了如下方案：
本发明目的之一是提供一种休闲调味膨化鱼糜制品的制备方法，包括如下步骤：
(1)鱼糜解冻：采用流水解冻的方法将鱼糜解冻备用；
(2)擂溃：在鱼糜中加入食盐进行第一次擂溃，再加入蛋清粉、淀粉和复配膨松剂进行第二次擂溃；
(3)预凝胶化：将擂溃好的鱼糜进行预凝胶化处理；
(4)微波膨化：将预凝胶化的鱼糜进行微波膨化处理；
(5)调味、杀菌：在微波膨化后的坯料中加调料，然后真空包装并杀菌，得到休闲调味膨化鱼糜制品。
进一步地，所述鱼糜优选为鲢鱼鱼糜。
进一步地，在步骤(2)中，按照重量份数计，所述鱼糜为200-240份，食盐为2-7份，蛋清粉为1.8-2份、淀粉为6-20份、复配膨松剂为0.7-2份。
进一步地，在步骤(2)中，所述淀粉采用糯米淀粉，所述复配膨松剂的配方为：35wt％焦磷酸二钠、30wt％碳酸氢钙、10wt％磷酸氢二钙、5wt％碳酸钙、1wt％柠檬酸、19wt％淀粉。
进一步地，在步骤(2)中，所述第一次擂溃和第二次擂溃的时间均为5min。
进一步地，在步骤(3)中，所述预凝胶化处理在电热鼓风干燥箱中进行，预凝胶化处理的温度为40-48℃，时间为150-180min。
进一步地，在步骤(4)中，所述微波膨化处理的功率为700-900W，时间为20-30s。
进一步地，在步骤(5)中，按照重量份数计，所述调料添加36.4-83.7份。
进一步地，所述调料按照重量份数计，包括植物油30-65份、麻椒1.3-5份、辣椒粉1.3-6.1份、孜然粉2-4份、白芝麻1.3-2.6份、食盐0.3-0.6份、白砂糖0.2-0.4份。
进一步地，植物油优选为大豆油。
进一步地，在步骤(5)中，所述杀菌的温度为115-121℃，时间为10-20min。
本发明目的之二是提供一种所述的休闲调味膨化鱼糜制品的制备方法制得的休闲调味膨化鱼糜制品。
本发明的技术效果如下：
鲢鱼是我国主要淡水鱼品种之一，含有丰富的蛋白质、不饱和脂肪酸等营养成分，营养价值高。蛋清粉具有高凝胶性、高搅打性、乳化性、保水性等优异特性，可提高食品的弹性、品质、口感。擂溃是鱼糜生产中最重要的工序之一，其目的在于使肌纤维蛋白质溶解出来，另外还具有均匀混合调味料的功用。本发明采用二次擂溃技术，在鱼糜中加入食盐进行第一次擂溃，再加入蛋清粉、淀粉和复配膨松剂进行第二次擂溃，使鱼糜中的营养成分充分溶解，并赋予其良好的风味口感。微波膨化技术是微波能量到达物料深层转换成热能，使物料深层水分迅速蒸发形成较高的内部蒸汽压力条件，迫使物料膨化。利用微波膨化技术加工食品能最大限度保存食品原有的营养成分，配合复配膨松剂的使用(其配方为35wt％焦磷酸二钠、30wt％碳酸氢钙、10wt％磷酸氢二钙、5wt％碳酸钙、1wt％柠檬酸、19wt％淀粉)，可使食品形成致密多孔组织，从而使其具有一定弹性，富有嚼劲。本发明通过严格控制原料用量，使获得的产品凝胶强度高，膨化后外观平整、色泽均匀、口感良好有嚼劲、风味独特丰富度高。产品中的挥发性风味物质主要来源于大豆油和鱼糜，其中β-石竹烯、茴香脑、芳香醇等赋予产品淡丁香味，正辛醛、庚醛、壬醛等醛类物质赋予产品特有的鲜味。且产品蛋白质含量高，还可以满足广大消费者对鱼糜制品营养方面的需求。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例中所需要使用的附图作简单的介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1为休闲调味膨化鱼糜制品的主要呈味特性雷达图。
具体实施方式
现详细说明本发明的多种示例性实施方式，该详细说明不应认为是对本发明的限制，而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式，并非用于限制本发明。另外，对于本发明中的数值范围，应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明，否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料，但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入，用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时，以本说明书的内容为准。
在不背离本发明的范围或精神的情况下，可对本发明说明书的具体实施方式做多种改进和变化，这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见的。本发明说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等，均为开放性的用语，即意指包含但不限于。
本发明中，淀粉购买于新乡市新良粮油加工有限责任公司；蛋清粉购买于安徽亳州市众意蛋业有限公司；复配膨松剂(配方为：35wt％焦磷酸二钠、30wt％碳酸氢钙、10wt％磷酸氢二钙、5wt％碳酸钙、1wt％柠檬酸、19wt％淀粉)购买于安琪酵母有限公司；谷朊粉购买于封丘县华丰粉业有限公司；卡拉胶购买于河南万邦实业有限公司。
实施例1
(1)鱼糜解冻：采用流水解冻的方法将鲢鱼鱼糜解冻备用；
(2)擂溃：在200份鱼糜中加入2份食盐，擂溃5min，再加入1.8份蛋清粉、6份糯米淀粉和0.7份复配膨松剂，擂溃5min；
(3)预凝胶化：擂溃好的鱼糜在电热鼓风干燥箱中进行预凝胶化处理，温度为40℃，时间为180min；
(4)微波膨化：预凝胶化的鱼糜在微波炉中进行微波膨化处理，功率为700W，时间为30s；
(5)调味、杀菌：在微波膨化后的坯料中加36.4份调料(包括大豆油30份、麻椒1.3份、辣椒粉1.3份、孜然粉2份、白芝麻1.3份、食盐0.3份、白砂糖0.2份)，然后真空包装并杀菌，杀菌温度为121℃，时间为10min，得到休闲调味膨化鱼糜制品。
实施例2
同实施例1，区别在于，步骤(2)擂溃：在220份鱼糜中加入5.7份食盐，擂溃5min，再加入2份蛋清粉13.2份糯米淀粉和1.3份复配膨松剂，擂溃5min。
实施例3
同实施例1，区别在于，步骤(2)擂溃：在240份鱼糜中加入7份食盐，擂溃5min，再加入2份蛋清粉、20份糯米淀粉和2份复配膨松剂，擂溃5min。
对比例1
同实施例1，区别在于，步骤(2)擂溃：在200份鱼糜中加入6份食盐，擂溃5min，再加入8份谷朊粉、18份糯米淀粉和1.2份复配膨松剂，擂溃5min。
对比例2
同实施例1，区别在于，步骤(2)擂溃：在220份鱼糜中加入6.6份食盐，擂溃5min，再加入1.1份卡拉胶、20份糯米淀粉和0.66份复配膨松剂，擂溃5min。
对比例3
同实施例1，区别在于，步骤(2)擂溃：在240份鱼糜中加入7份食盐，擂溃5min，再加入0.72份蛋清粉、21.6份糯米淀粉和0.24份卡拉胶，擂溃5min。
表1是本发明休闲调味膨化鱼糜制品的感官评分标准。
表1
注：总分为各项指标得分总和的平均值。
表2是不同原料配方制备的休闲调味膨化鱼糜制品的感官评分和凝胶强度。
表2
由表2可知，实施例2的配方制得的休闲调味膨化鱼糜制品，凝胶强度、感官评分和蛋白质含量均处于最优水平。虽然对比例2感官评价总分较好，但风味差、凝胶强度低，因此不予采用。综上所述，本发明实施例2的休闲调味膨化鱼糜制品的凝胶强度、感官评分、蛋白质含量均优于其他组，说明本发明实施例2的效果最佳，外观、口感、品质、风味较好。
实施例4
(1)鱼糜解冻：采用流水解冻的方法将鲢鱼鱼糜解冻备用；
(2)擂溃：在220份鱼糜中加入5.7份食盐，擂溃5min，再加入2份蛋清粉、13.2份糯米淀粉和1.3份复配膨松剂，擂溃5min；
(3)预凝胶化：擂溃好的鱼糜在电热鼓风干燥箱中进行预凝胶化处理，温度为48℃，时间为150min；
(4)微波膨化：预凝胶化的鱼糜在微波炉中进行微波膨化处理，功率为900W，时间为20s；
(5)调味、杀菌：在微波膨化后的坯料中加36.4份调料(包括大豆油30份、麻椒1.3份、辣椒粉1.3份、孜然粉2份、白芝麻1.3份、食盐0.3份、白砂糖0.2份)，然后真空包装并杀菌，杀菌温度为115℃，时间为20min，得到休闲调味膨化鱼糜制品。
实施例5
同实施例4，区别在于，步骤(5)调味、杀菌：在微波膨化后的坯料中加51.7份调料(包括大豆油40份、麻椒3份、辣椒粉4.5份、孜然粉1.4份、白芝麻2份、食盐0.5份、白砂糖0.3份)，然后真空包装并杀菌，杀菌温度为118℃，时间为15min，得到休闲调味膨化鱼糜制品。
实施例6
同实施例4，区别在于，步骤(5)调味、杀菌：在微波膨化后的坯料中加83.7份调料(包括大豆油65份、麻椒5份、辣椒粉6.1份、孜然粉4份、白芝麻2.6份、食盐0.6份、白砂糖0.4份)，然后真空包装并杀菌，杀菌温度为121℃，时间为10min，得到休闲调味膨化鱼糜制品。
对比例4
同实施例4，区别在于，步骤(5)调味、杀菌：在微波膨化后的坯料中加36.32份调料(包括大豆油32.8份、麻椒0.7份、辣椒粉1.4份、孜然粉0.4份、白芝麻0.7份、食盐0.2份、白砂糖0.12份)，然后真空包装并杀菌，杀菌温度为115℃，时间为20min，得到休闲调味膨化鱼糜制品。
对比例5
同实施例4，区别在于，步骤(5)调味、杀菌：在微波膨化后的坯料中加36.4份调料(包括大豆油20.4份、麻椒4.2份、辣椒粉6份、孜然粉3.6份、白芝麻0.8份、食盐1份、白砂糖0.4份)，然后真空包装并杀菌，杀菌温度为118℃，时间为15min，得到休闲调味膨化鱼糜制品。
对比例6
同实施例4，区别在于，步骤(5)调味、杀菌：在微波膨化后的坯料中加53.8份调料(包括大豆油28份、麻椒6.4份、辣椒粉9.6份、孜然粉6.4份、白芝麻1份、食盐1.6份、白砂糖0.8份)，然后真空包装并杀菌，杀菌温度为121℃，时间为10min，得到休闲调味膨化鱼糜制品。
表3是本发明调料的感官评分标准。
表3
注：总分为各项指标得分总和的平均值。
表4是不同调料配方制得的休闲调味膨化鱼糜制品的感官评分表。
表4
由表4可知，实施例5的调料配方制得的休闲调味膨化鱼糜制品感官评分最高。对比例6沉淀过多，因此不予采用。综上所述，本发明应用实施例5的调料配方，感官评价优于其他组，说明本发明实施例5的休闲调味膨化鱼糜制品效果最佳，色泽、滋味、气味、体态较好。
表5休闲调味膨化鱼糜制品中的主要挥发性物质
图1为休闲调味膨化鱼糜制品的主要呈味特性雷达图，由图1可知，产品鲜味的响应值最大，其次是丰富度、涩味、咸味，酸味、苦味响应值较小，说明产品丰富度较高，较好地保留了的鲜味，略带咸味和涩味。
以上所述的实施例仅是对本发明的优选方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (1)
1.一种休闲调味膨化鱼糜制品的制备方法，其特征在于，步骤如下：
(1)鱼糜解冻：采用流水解冻的方法将鲢鱼鱼糜解冻备用；
(2)擂溃：在220份鱼糜中加入5.7份食盐，擂溃5min，再加入2份蛋清粉、13.2份糯米淀粉和1.3份复配膨松剂，擂溃5min；
(3)预凝胶化：擂溃好的鱼糜在电热鼓风干燥箱中进行预凝胶化处理，温度为40℃，时间为180min；
(4)微波膨化：预凝胶化的鱼糜在微波炉中进行微波膨化处理，功率为700W，时间为30s；
(5)调味、杀菌：在微波膨化后的坯料中加36.4份调料，然后真空包装并杀菌，杀菌温度为121℃，时间为10min，得到休闲调味膨化鱼糜制品；
所述复配膨松剂的配方为：35wt％焦磷酸二钠、30wt％碳酸氢钙、10wt％磷酸氢二钙、5wt％碳酸钙、1wt％柠檬酸和19wt％淀粉；
所述调料由以下组分组成：大豆油30份、麻椒1.3份、辣椒粉1.3份、孜然粉2份、白芝麻1.3份、食盐0.3份和白砂糖0.2份。
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