WO2018201783A1 - 一种提高鱼糜制品凝胶强度的微波组合加热方法 - Google Patents

一种提高鱼糜制品凝胶强度的微波组合加热方法 Download PDF

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Publication number
WO2018201783A1
WO2018201783A1 PCT/CN2018/077728 CN2018077728W WO2018201783A1 WO 2018201783 A1 WO2018201783 A1 WO 2018201783A1 CN 2018077728 W CN2018077728 W CN 2018077728W WO 2018201783 A1 WO2018201783 A1 WO 2018201783A1
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Prior art keywords
surimi
heating
microwave
fish
gel strength
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PCT/CN2018/077728
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English (en)
French (fr)
Inventor
范大明
黄建联
曹洪伟
李学鹏
张灏
周文果
闫博文
焦熙栋
余腾晖
张文海
叶伟建
陈江平
雷登英
赵建新
张清苗
陈卫
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Fu Jian Anjoy Foods Co Ltd
Liaoning Anjoy Food Co Ltd
Nanjing Atpio Instrument Manufacturing Co Ltd
Taizhou Anjoy Food Co Ltd
Jiangnan University
Original Assignee
Fu Jian Anjoy Foods Co Ltd
Liaoning Anjoy Food Co Ltd
Nanjing Atpio Instrument Manufacturing Co Ltd
Taizhou Anjoy Food Co Ltd
Jiangnan University
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Application filed by Fu Jian Anjoy Foods Co Ltd, Liaoning Anjoy Food Co Ltd, Nanjing Atpio Instrument Manufacturing Co Ltd, Taizhou Anjoy Food Co Ltd, Jiangnan University filed Critical Fu Jian Anjoy Foods Co Ltd
Priority to JP2020511849A priority Critical patent/JP7002639B2/ja
Priority to US16/178,942 priority patent/US12041952B2/en
Publication of WO2018201783A1 publication Critical patent/WO2018201783A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a microwave combined heating method for improving the gel strength of a surimi product, belonging to the technical field of food processing.
  • Heat treatment is the most important part in the processing of surimi products.
  • the heat treatment temperature and heating rate determine the quality of surimi products.
  • the myofibrillar protein is dissolved by the salt to form a loose network structure, that is, the sol turns into a gel, so that it can form a translucent film at 40 ° C. gel.
  • the network structure formed by the gel gradually breaks. This is because the endogenous proteolytic enzyme in the fish is most active in this temperature range, resulting in a large degradation of the peptide bond of myofibrillar protein.
  • a highly elastic opaque gel can be formed after heating is continued at a temperature higher than 80 °C. Therefore, in the heating process of the traditional surimi products, a two-stage heating mode is usually adopted, that is, conduction heating in a 40 ° C water bath for 30 min. Then conduct heat conduction in a water bath at 90 ° C for 20 min.
  • the traditional gel method requires fine temperature control, which takes too long and consumes a lot of energy, the gel stays in the 50-70 °C interval for too long, which exacerbates the degree of gel degradation and requires a lot of manpower. Mass production.
  • Microwave heating uses the polar molecules in the material to produce a sharp rotation in a rapidly changing electromagnetic field, which causes a frictional effect with adjacent molecules, thereby heating the material. Therefore, microwave heating is considered to be a very promising heating method in the processing of surimi products. Microwave heating is performed by converting the amount of electromagnetic radiation absorbed by the material into heat energy, which can be heated quickly and efficiently from the inside. Compared with the traditional conduction heating, it has been widely used in food heating because of its advantages of fast heat transfer, short heating time, uniform material heat, high thermal efficiency, low cost and no pollution. It can rapidly pass through the temperature range of 50-70 °C, so that the endogenous proteolytic enzyme is rapidly inactivated to avoid the deterioration of the surimi gel.
  • microwave heating has a significant advantage in the formation of the surimi gel.
  • some studies have used microwaves to directly heat surimi products, and to obtain surimi products with higher gel strength, the characteristics of rapid heating of microwave heating have been applied, but it is also because of the faster heating rate of microwaves, water dispersion loss. Too fast, especially when the internal temperature of the surimi reaches the boiling point, the structure of the surimi is further destroyed.
  • This pure microwave heating method produces a surimi product which is usually harder rather than more elastic.
  • CN102551110A discloses a method for preparing a low-salt fish cake by microwave heating, the main purpose of which is to prepare a microwave-heated low-salt fish cake without salt or salt content. Yan Hong et al.
  • the object of the present invention is to provide a microwave combined heating method for improving the gel strength of a surimi product, which comprises fish sausage, fish cake, fish sausage, crab stick, fish noodles, fish cake and fish roll, etc.
  • Fish gills are the main raw materials for surimi.
  • the raw fish of the surimi is white fish such as white mullet, copper fish, squid or golden thread; red meat fish such as squid, saury, squid or sardine, and cuttlefish, shrimp, etc. .
  • the method comprises the steps of: thawing, emptying, salting, mashing, slicing, and forming a fish gill product; the forming maturation is to grout the fish gander slurry into a grouting die Or forming a specific shape by hand extrusion, and obtaining a high gel strength surimi product by microwave combined heating; the microwave combined heating method is as follows: first gel at a temperature of 40-50 ° C for 20-40 min, and then The temperature of the surimi was raised to 80 ⁇ 2 ° C and kept for 3-9 min by means of intermittent heating at a power of microwave power of 3 ⁇ 1 W / g. The cooked surimi products are cooled in ice water or cold tap water, frozen and packaged, and then stored frozen.
  • the microwave combined heating means that the surimi product is gelled in a 40 ° C water bath for 30 min in a conductive heating manner. Thereafter, the center temperature of the surimi product was raised to 80 ° C and held for 7 min with microwave power intermittently heating with a microwave power of 3 ⁇ 1 W/g.
  • the microwave intermittent heating is performed by microwave heating for 20-30 s, heating is stopped for 20-30 s, which is a cycle, and the operation is repeated until the surimi sample is heated to 80-90 ° C. And keep warm for 5 ⁇ 1min.
  • the microwave intermittent heating is performed by microwave heating for 24 s, and heating is stopped for 24 s, which is a cycle, and the operation is repeated until the surimi sample is heated to 80 ⁇ 2 ° C and kept at 5 ⁇ 1min.
  • the heat preservation in the "heating the surimi temperature to 80 ⁇ 2 ° C and holding for 3-9 min" as described in the present invention means that the center temperature of the surimi product is kept floating at 80 ⁇ 2 ° C. It can be achieved in two heating modes. First, when the microwave is heated to a set temperature with a power of 3 ⁇ 1 W/g, the microwave stops heating, and at this time, the center temperature of the surimi product is allowed to fluctuate within a set temperature of 80 ⁇ 2° C. when the center temperature is low. When the temperature is set, the heating is continued at the original power. When the heating temperature reaches the set temperature, the microwave stops heating, thereby maintaining the center temperature at the set temperature.
  • the power of the microwave heating is immediately changed, and the original power is continuously heated at 1/8-1/4 to maintain the center of the fishing rod.
  • the temperature fluctuates at a set temperature of 80 ⁇ 2 °C.
  • the surimi products are formed into different strips, blocks, etc., and the shape of the die can be replaced according to the needs of production.
  • the thawing is to freeze the frozen surimi stored at -20 ° C for 10-14 h at 4 ° C, so that the surface temperature of the surimi block is below 10 ° C, and the fish gill block The center temperature is below -3 °C.
  • the open space is obtained by placing the thawed fish gill center temperature ⁇ 5 ° C into the chopping machine, and the rotation speed of the chopping machine cutter shaft is 2000-3000 r/min. Empty for 2-3min until the phenomenon of "cage" appears in the surimi, then add 1 ⁇ 0.1% phosphate to the surimi to continue mixing, and finally reach the state of the fish without hard particles, and obtain the empty carp.
  • the role of adding phosphate is to maintain the original flavor and nutrition of the surimi products. Effectively improve the water retention capacity of the surimi products, so that the gravy of the surimi products is richer and the taste is fresher.
  • the empty raft is cut into 2-3 cm 3 small pieces and added to the chopping machine at a temperature of 0-12 ° C and a rotary knives
  • the rotation speed of the shaft is 2000-3000r/min
  • the space is 2-3min, until the phenomenon of “cage” occurs in the fish gill.
  • 1 ⁇ 0.1% phosphate is added to the gill, and finally the fish gill is not hard particles. status.
  • the salt mash is prepared by adding salt according to the 2-4% of the weight of the surimi to the fish carp obtained from the open shovel, and the salt is rotated at a shaft speed of 2000-3000 r/min. ⁇ 3-8 min until the fish meal is completely dispersed and the slurry becomes viscous.
  • the purpose of adding salt is to increase the ion concentration so that the sol formed by the high-temperature structure of the salt-soluble protein in the surimi facilitates re-crosslinking of the protein structure to form a gel network structure having elasticity.
  • the added amount of the salt is less than 2%, it is not conducive to the dissolution of the salt-soluble protein, and the molecular structure of the protein cannot be fully expanded; if the salt is added in an amount of more than 4%, the taste of the surimi product is too salty to affect the taste, and the high NaCl content will be Increase the risk of high blood pressure and cardiovascular disease. Therefore, the amount of salt added is 2-4%, preferably 2.8-3.2%.
  • the material is added 18 ⁇ 1% soybean emulsion slurry to the fish gill obtained from the salt mash, and mixed under the condition of a cutter shaft rotation speed of 3000-4000 r/min. Add spice to the mixture for 10 minutes, until the slurry is fully mixed, and feel no grain by hand.
  • the soybean emulsion pulp is prepared by adding soy protein: chicken skin: ice water to a mixing pot at a ratio of 1:1:5, and emulsification treatment for 5-6 minutes until the material becomes a fine emulsion slurry.
  • the spice is a seasoning which can change the flavor of the surimi product, such as pepper, paprika, curry powder and the like, and the amount is adjusted according to the actual situation, and is usually 0.5-0.6 parts by weight.
  • the soy protein emulsified pulp is prepared by mixing 1:1 dry powder of soybean protein and chicken skin in a weight ratio of 1:1, adding 5 parts by weight of ice water, and emulsification treatment for 5-6 minutes. body.
  • the emulsification treatment is a homogeneous emulsification of 5-6 min using a high speed emulsifier using a speed of 3000-4000 r/min.
  • the slurry is formed by adding 14 ⁇ 1% starch to the material after the crucible, and mixing for 2-4 min under the condition of a spindle rotation speed of 2000-3000 r/min.
  • the starch is uniformly dispersed in the surimi system to obtain a surimi slurry.
  • the starch is commercially available Sakura brand starch or numbered SH-52 starch and MQS-99 starch and tapioca starch.
  • Fresh fish contains 72-80% water, and the rest of the solid matter is mostly protein.
  • the surimi product is heated, the protein loses its ability to bind to moisture due to denaturation, and the starch can absorb this part of the water, gelatinize and form a stable structure. Therefore, the addition of starch is very important for ensuring the water holding capacity of the surimi products and improving the structure of the tissues.
  • the temperature of the squid material is kept below 5 °C, and the mash mixing is carried out by means of intermittent mashing, that is, mixing in a chopping machine. -50s, then let the chopper stop for 30s, scrape off the surimi raw material attached to the inner wall of the chopper, and then repeat the above steps until the surimi material reaches the expected state. In this way, it is possible to avoid the increase in the temperature of the surimi raw material due to the heat generation and frictional heat generation of the motor during the kneading process, which does not conform to the relevant regulations in the meat processing standard and thus affects the gel strength.
  • the surimi product obtained by the microwave combined heating method can have a gel strength of 800-900 g ⁇ cm.
  • the fish gill is fully gelled by conduction, and the surimi gel is rapidly passed through the gel cracking zone by microwave heating.
  • the microwave combined heating method can not only improve the gel strength of the surimi, but also It has the requisite elasticity and saves a lot of time and increases production efficiency.
  • the microwave combined heating method using conduction and microwave insulation that is, adjusting the power of the microwave at a specified temperature interval to maintain the temperature of the surimi product for a period of time
  • the microwave combined heating method can effectively improve the fish.
  • the microwave combined heating method takes advantage of both conduction and microwave heating.
  • the surimi products are fully gelled by conduction heating before 50 ° C, and the myofibrillar molecules can be sufficiently extended and crosslinked to form a network structure.
  • the subsequent heating method using microwave heating and heat preservation can quickly cross the cracking interval of the surimi gel, so that the endogenous proteolytic enzyme is rapidly deactivated to avoid gel degradation.
  • the heating speed is fast, the energy utilization rate is high, and the production efficiency is high.
  • the gel strength is increased by more than 1.6 times (Fig. 6), and the structure is more uniform and compact (Fig. 8), and the texture is more delicate.
  • the microwave combined heating method has the advantage that the water loss rate (Table 2) has a low influence on the morphology (Fig. 7). The method does not add any plasticizer, adhesive and high-priced enzyme preparation, and the cost is low.
  • Figure 1 is a heat preservation curve of the microwave combined heating method
  • A represents microwave power 3W/g gel strength
  • B represents microwave power 5W/g gel strength
  • C represents microwave power 7W/g gel strength
  • a represents Microwave power 3W/g water holding capacity
  • b represents microwave power 5W/g water holding capacity
  • c represents microwave power 7W/g water holding capacity
  • Figure 3 is an optimized diagram of the conventional microwave heating method, A gel strength, B holding water force;
  • Figure 4 is a broken force diagram of the surimi product after being treated under different conditions by different heating methods
  • Figure 5 is a broken distance diagram of the surimi product after being treated under different conditions by different heating methods
  • Figure 6 is a gel strength diagram of the surimi product after being treated under different conditions by different heating methods
  • FIG. 7 Photograph of the fish gut after aging of the surimi products under different conditions in different heating modes
  • Fig. 8 is a scanning electron micrograph (x1000) of the surimi product after gel curing under different conditions by different heating methods; in Figs. 4-8, A represents the microwave combined heating method of the present invention, B represents a conventional microwave heating method, C. Represents the traditional two-stage conduction heating method.
  • the gills used in the following examples are currently marketed products, such as those sold by Ningbo Jinhai Seafood Co., Ltd. under the trade name Frozen Copper Pot Fish.
  • the high-speed emulsifier used in the following examples is a product currently on the market, such as a product sold by FLUKO under the trade name FA25 high-speed emulsifier.
  • the chopping machine used in the following examples is a high-speed chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the trade name "Shenfa” or Hebei Xiaojin Machinery Manufacturing Co., Ltd. with the trade name "Xiaojin”. Chopper mixer.
  • This embodiment is an optimization of the conditions of the microwave combined heating method, and the specific implementation is as follows:
  • the Ningbo Jinhai marine product stored at -20 °C is thawed at a temperature of 4 °C for 10-14 h under the trade name of the frozen copper pot.
  • the surface temperature of the surimi block is 10 °C, and the center temperature of the surimi block is -3 ° C or less.
  • Soy protein chicken skin: ice water was added to the mixing pot at a ratio of 1:1:5, and emulsified for 5-6 minutes until the material became a fine emulsion.
  • step E Add 14 ⁇ 1% starch to step E and mix for 2-4 min at a spindle speed of 2000-3000 r/min.
  • the starch is uniformly dispersed into the surimi system to obtain a surimi product slurry.
  • the surimi slurry obtained in the step F is formed into a specific shape by a grouting die or by manual extrusion.
  • the formed surimi product is firstly gelled in a water bath at 38-42 ° C (preferably 40 ° C) for 30 min in a conductive heating manner, and the surimi product after the water bath conduction heating is at a power of 3 ⁇ 1 W/g, 5 ⁇ 1 W / g, intermittently heated to 70, 80, 90 ° C at a power of 7 ⁇ 1 W / g (preferably 3 W / g) and held for 3-9 min (preferably 80 ° C, 5 min).
  • the intermittent heating is performed by microwave heating for 24 s for 24 s to repeat the heating until the temperature reaches the set temperature.
  • the temperature of the microwave heating is detected online by a fiber optic probe provided by FISO of Canada.
  • the microwave heating stops heating.
  • the temperature is lower than the set temperature, the microwave continues to heat at the original power.
  • the set temperature is reached, repeat the process for a certain period of time at the set temperature ( Figure 1).
  • the surimi product having a higher gel strength is obtained after the end of microwave heating.
  • the optimal conditions for the microwave combined heating method are 3 ⁇ 1 W / g heating to 80 ⁇ 2 ° C and holding for 5 min ( Figure 2). The holding process allows the temperature to fluctuate up and down by 2 ° C at the set temperature.
  • the difference between the second embodiment and the first embodiment is that in the microwave combined heating method, when the microwave heating reaches the set temperature, the microwave power is reduced, and the heating is continued at 1/8-1/4 of the original power to maintain The temperature of the center of the fishing rod fluctuates within a range of 2 ° C above and below the set temperature. If the temperature of the fishing rod is higher than the set temperature, the power is reduced until the temperature returns to the set temperature for a period of time.
  • This comparative example is a conditional optimization of the conventional microwave heating method.
  • Comparative Example 1 The specific operation procedure of Comparative Example 1 is the same as that of Example 1, except that in the step G, the surimi is molded into a conventional microwave heating mode, that is, the formed fish tofu is constant at 3 W/g, 5 W/g, 7 W/ The power of g is heated by intermittent heating for 24 s for 24 s.
  • the total microwave heating time is 24, 48, 72, 96, 120 s, and the conventional microwave-heated surimi products after the end of heating.
  • the optimization condition of the conventional microwave heating method is 5w/g heating time 72s.
  • Comparative Example 2 The specific operation procedure of Comparative Example 2 is the same as that of Example 1, except that the combined heating method without microwave heating is used in the molding and maturation stage, but a well-known conventional two-stage heating mode is adopted, that is, first conducted in a water bath at 40 ° C. After heating for 30 min, it was immediately taken out and placed in a water bath at 90 ° C for conduction heating for 20 min. After the end of the heating, the traditional conductive heating of the surimi product is obtained.
  • A represents the microwave combined heating method of the present invention
  • B represents a conventional microwave heating method
  • C represents a conventional two-stage conduction heating method.

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Abstract

一种提高鱼糜制品凝胶强度的微波组合加热方法，采用传导先使鱼糜充分凝胶化，再用微波加热的方式使鱼糜凝胶快速通过凝胶裂化区，此种微波组合加热的方式不仅能够提高鱼糜的凝胶强度，使其具有想要的弹性，而且能够节省大量时间，提高生产效率。和普通的微波加热相比，采用传导和微波保温的微波组合加热方法，即在指定的温度区间调节微波的功率使鱼糜制品的温度保持一段时间，这种微波组合加热方法能够有效的提高鱼糜的凝胶强度，并顺应当今微波加热在鱼糜制品中应用的新趋势。

Description

一种提高鱼糜制品凝胶强度的微波组合加热方法 技术领域
本发明涉及一种提高鱼糜制品凝胶强度的微波组合加热方法，属于食品加工技术领域。
背景技术
近年来，随着我国渔业和加工技术的发展，我国的鱼糜制品行业取得了长足进展，由过去单一化的生产，发展到机械化生产一系列新型高档次的鱼糜制品。而由高品质鱼肉做成的鱼糜制品因具有高蛋白含量低脂肪和卡路里迅速成为人们喜爱的健康食品。鱼糜制品的凝胶特性是凝胶强度、持水性及白度的综合表现，其中最重要的是凝胶强度，也是衡量鱼糜制品品质的重要指标。
在鱼糜制品的加工过程中，热处理是其中最重要的环节，热处理温度和加热速率决定了鱼糜制品的品质。通常一些鱼做成的鱼糜在加盐斩拌过后，肌原纤维蛋白在盐分的作用下溶出，形成松散的网状结构，即溶胶变为凝胶，因此能够在40℃下形成半透明的凝胶。50-70℃时是凝胶裂化段，凝胶形成的网状结构逐渐断裂，这是由于鱼肉中的内源性蛋白水解酶在这个温度区间最为活跃，导致肌原纤维蛋白的肽键大量降解，使鱼糜凝胶强度降低。在经高于80℃的温度继续加热后能够形成高弹性不透明的凝胶。因此在传统的鱼糜制品加热过程中，通常采用二段式加热的模式，即先在40℃水浴中传导加热30min。再在90℃水浴传导加热20min。然而，因为传统的凝胶方法需要精细的温度控制耗时过长、能耗大，凝胶在50-70℃区间停留时间过长，加剧了凝胶劣化程度，而且需要大量人力，并不适合批量生产。
微波加热是利用物料中的极性分子，在快速变化的电磁场中产生剧烈转动，与临近分子发生摩擦效应，从而使物料升温。因此微波加热被认为是鱼糜制品加工过程中非常有潜力的加热方式。微波加热是基于物料吸收电磁波辐射的量转化成热能而进行加热，能够快速并且有效的从内部加热。与传统的传导加热相比，因其具有传热快速、加热时间短、物料受热均匀、热效率高、廉价且不产生污染等优点而被广范应用于食品加热中。它可以迅速经过50-70℃的温度区间，使内源性的蛋白水解酶快速失活，避免鱼糜凝胶劣化，因此微波加热在鱼糜凝胶形成过程中具有显著优势。虽然已有一些研究用微波直接加热鱼糜制品，而且得到凝胶强度较高的鱼糜制品，使微波加热快速升温的特性得到应用，但是也正是因为微波的较快的升温速率，水分散失过快尤其是鱼糜内部温度达到沸点时，鱼糜的结构会被进一步破坏，这种纯微波的加热方式得到的鱼糜制品通常是更硬而不是更弹。CN102551110A公布了一种微波加热制备低盐鱼糜鱼糕的方法，其主要目的在于制作一种不含盐或盐含量低的微波加热低盐鱼糜鱼糕的方法。闫虹等人(两种微波加热处理方式对白鲢鱼糜凝胶特性的影响[J].现代食 品科技，2014，30(27)196-204)采用水浴、微波二段式加热方法，恒定微波功率、加热不同时间(未控制温度)，进而提高鱼糜制品的凝胶强度；本发明的微波组合加热方法是基于鱼糜组分的电磁响应特性，以及水分的介电增强机制，并结合鱼糜凝胶过程谷氨酰胺转氨酶的最适作用条件(温度恒定)，靶向、高效提高鱼糜制品的凝胶强度。
发明内容
本发明的目的是提供一种提高鱼糜制品凝胶强度的微波组合加热方法，所述的鱼糜制品包括鱼肠、鱼糕、鱼香肠、蟹棒、鱼面、鱼饼和鱼卷等以鱼糜为主要原料的鱼糜制品。所述鱼糜的原料鱼是例如白鲢鱼、铜盆鱼、鳕鱼或金线鱼之类的白鱼肉；例如鲣鱼、秋刀鱼、鲭鱼或沙丁鱼之类的红肉鱼以及墨鱼、虾等。
所述方法是将冷冻的鱼糜经解冻、空斩、盐斩、料斩、成浆后，成型熟化得到鱼糜制品；所述成型熟化是将成浆后的鱼糜浆料以注浆模头或者手工挤压的方式形成特定形状，经微波组合加热的方法得到高凝胶强度的鱼糜制品；所述微波组合加热方式如下：先在40-50℃水浴条件下凝胶20-40min，再在微波功率为3±1W/g的功率下采用间歇式加热的方式使鱼糜温度升温到80±2℃并保温3-9min。熟化的鱼糜制品放在冰水或者冷的自来水中冷却，速冻包装后冷冻保藏。
在本发明的一种实施方式中，所述微波组合加热方式是指鱼糜制品现在40℃的水浴中以传导加热的方式凝胶30min。之后用微波功率为3±1W/g的微波功率间歇式加热的方式使鱼糜制品的中心温度升至80℃并保温7min。
在本发明的一种实施方式中，所述微波间歇式加热是采用微波先加热20-30s，停止加热20-30s，此为一个周期，如此重复操作，直至鱼糜样品加热至80-90℃并保温5±1min。
在本发明的一种实施方式中，所述微波间歇式加热是采用微波先加热24s，停止加热24s，此为一个周期，如此重复操作，直至鱼糜样品加热至80±2℃并保温5±1min。
本发明中所述的“使鱼糜温度升温到80±2℃并保温3-9min”中的保温，是指保持鱼糜制品的中心温度在80±2℃内浮动。可通过两种加热模式达到。其一，当微波以功率为3±1W/g加热到设定的温度时，微波停止加热，此时允许鱼糜制品的中心温度在设定的温度80±2℃内波动，当中心温度低于设定温度时，以原本的功率继续加热，当加热的温度达到设定的温度时，微波停止加热，以此使中心温度维持在设定的温度。其二，当以适当的微波功率3±1W/g加热到设定的温度时，立即改变微波加热的功率，以原本功率1/8-1/4进行持续加热，以此来维持鱼糜中心温度在设定的温度80±2℃波动。
通过不同的注浆模头，使鱼糜制品形成不同条状、块状等，模头的形状可根据生产的需 要进行更换。
在本发明的一种实施方式中，所述解冻，是将在-20℃储藏的冷冻鱼糜在4摄氏度中解冻10-14h，使鱼糜块表面温度在10℃以下，而鱼糜块的中心温度在-3℃以下。
在本发明的一种实施方式中，所述空斩，是将解冻的鱼糜中心温度≤5℃放入斩拌机中，斩拌机刀轴的旋转速度为2000-3000r/min的条件下空斩2-3min，直至鱼糜出现“抱团”的现象，随后向鱼糜中加入1±0.1％的磷酸盐继续斩拌，最终达到鱼糜无硬颗粒的状态，得到空斩鱼糜。加入磷酸盐的作用是保持鱼糜制品原有的风味和营养。有效地提高鱼糜制品的保水能力，使鱼糜制品的肉汁更丰富，口感鲜嫩。
在本发明的一种实施方式中，所述空斩，是将解冻的鱼糜，切成2-3cm 3小块加入到斩拌机中，在温度为0-12℃与转速斩拌机刀轴的旋转速度为2000-3000r/min的条件下空斩2-3min，直至鱼糜出现“抱团”的现象，期间向鱼糜中加入1±0.1％的磷酸盐，最终达到鱼糜无硬颗粒的状态。
在本发明的一种实施方式中，所述盐斩，是按照鱼糜重量的2-4％向空斩得到的鱼糜中加入食盐，在刀轴转速为2000-3000r/min的条件下盐斩3-8min，直至鱼糜完全分散，浆料变成黏稠状。添加食盐的目的是提高离子浓度使鱼糜中的盐溶性蛋白高级结构展开形成的溶胶便于蛋白质结构重新交联形成具有弹性的凝胶网络结构。所述食盐添加量小于2％时，不利于盐溶性蛋白的溶解，蛋白分子结构不能完全展开；若食盐添加量大于4％，则会使鱼糜制品口味过咸影响口感，而且高NaCl含量会增加高血压和心血管疾病的危险。因此食盐的添加量是2-4％，优选的是2.8-3.2％。
在本发明的一种实施方式中，所述料斩，是向盐斩得到的鱼糜中加入18±1％大豆乳化浆，在刀轴转速为3000-4000r/min的条件下混斩4-10min，期间加入香辛料，直至浆料充分混匀，用手摸无颗粒感。所述大豆乳化浆，是将大豆蛋白：鸡皮：冰水按照1:1:5的比例加入到斩拌锅中，经乳化处理5-6min，直至所述材料成细腻的乳化浆。所述香辛料是能够改变鱼糜制品风味的调味品，例如胡椒粉、辣椒粉、咖喱粉等香辛料和调味品，用量按照实际情况调整添加，通常为0.5-0.6重量份。
在本发明的一种实施方式中，所述大豆蛋白乳化浆是由大豆蛋白干粉和鸡皮按照重量比1:1混合，加入5份重量的冰水，再经乳化处理5-6min制成的浆体。所述的乳化处理是使用高速乳化机选用3000-4000r/min的转速均质乳化5-6min。
在本发明的一种实施方式中，所述成浆，是向料斩后的物料中加入14±1％的淀粉，在刀轴转速为2000-3000r/min的条件下混斩2-4min。使淀粉均匀分散到鱼糜体系中，得到鱼糜制 品浆料。所述淀粉为市售樱花牌淀粉或编号为SH-52淀粉和MQS-99淀粉和木薯淀粉。新鲜的鱼肉中含有72-80％的水分，其余的固体物质大部分为蛋白质。当鱼糜制品受热时，蛋白质因变性而失去对水分的结合能力，而淀粉能够吸收这部分水分，糊化并形成稳定的结构。因此加入淀粉对于保证鱼糜制品的持水性、改善组织结构是非常重要的。
在空斩、盐斩、料斩、成浆中，中鱼糜物料的温度均保持低于5℃，所述的斩拌均使用间歇式斩拌的方式，即在斩拌机中斩拌40-50s，接着让斩拌机停止30s，停止期间刮去斩拌机内壁上附着的鱼糜原料，接着重复上述步骤，直至鱼糜原料达到预期的状态。如此，可避免在斩拌过程中因电机产热和摩擦生热使鱼糜原料温度升高不符合肉制品加工标准中的相关规定从而影响凝胶强度。
根据本发明一种优选的实施方式，所述微波组合加热方法所得到的鱼糜制品，其凝胶强度能够达到800-900g×cm。
有益效果
目前为止，直接用微波加热易造成50℃以前凝胶化不充分，肌原纤维蛋白分子不能充分延展，相互交联形成的网状结构稳定性差，从而影响鱼糜制品的品质和感官特性。而本发明采用传导先使鱼糜充分凝胶化，再用微波加热的方式使鱼糜凝胶快速通过凝胶裂化区，此种微波组合加热的方式不仅能够提高鱼糜的凝胶强度，使其具有想要的弹性，而且能够节省大量时间，提高生产效率。和普通的微波加热相比，采用传导和微波保温的微波组合加热方法，即在指定的温度区间调节微波的功率使鱼糜制品的温度保持一段时间，这种微波组合加热方法能够有效的提高鱼糜的凝胶强度，并顺应当今微波加热在鱼糜制品中应用的新趋势。
具体来说，采用微波组合加热的方法(图1)，同时发挥了传导和微波加热的优势。在50℃以前通过传导加热使鱼糜制品充分凝胶化，肌原纤维蛋白分子能够充分延展，并相互交联形成网络结构。而采用微波加热保温的后续加热方式能够迅速跨过鱼糜凝胶裂化区间，使内源性蛋白水解酶快速失活，避免凝胶劣化。采用此种微波组合加热的方式，加热速度快，能源利用率高，生产效率高。和传统的传导二段式加热对比，凝胶强度提高了1.6倍以上(图6)，且组织结构更加均匀致密(图8)，质地更加细腻。在鱼糜白度差异很小的情况下(表1)，提高了持水力(表2)，和弹性(图5)。而且传统的微波加热相比，所述微波组合加热方法具有失水率(表2)低对形貌影响较小的优点(图7)。本方法不添加任何增塑剂、黏着剂和价格较高的酶制剂，成本较低。
附图说明
图1微波组合加热方法保温曲线图；
图2不同微波组合加热条件对鱼糜制品品质的影响，A代表微波功率3W/g凝胶强度，B代表微波功率5W/g凝胶强度，C代表微波功率7W/g凝胶强度；a代表微波功率3W/g持水力，b代表微波功率5W/g持水力，c代表微波功率7W/g持水力；
图3传统微波加热方法的优化图，A凝胶强度，B持水力；
图4鱼糜制品经不同加热方式在最优条件下处理后的破断力图；
图5鱼糜制品经不同加热方式在最优条件下处理后的破断距离图；
图6鱼糜制品经不同加热方式在最优条件下处理后的凝胶强度图；
图7鱼糜制品经不同加热模式在最优条件下熟化后的鱼肠照片；
图8鱼糜制品经经不同加热方式在最优条件下凝胶熟化后的扫描电镜图(x1000)；图4～8中，A代表本发明微波组合加热方法、B、代表传统微波加热方法、C、代表传统二段式传导加热方法。
具体实施方式
以下实施例使用的鱼糜是目前市场上销售的产品，例如由宁波锦海水产食品有限公司以商品名冷冻铜盆鱼鱼糜销售的产品。
以下实施例使用的高速乳化机是目前市场上销售的产品，例如由FLUKO公司以商品名FA25高速乳化机销售的产品。
以下实施例使用的斩拌机是由上海申发机械有限公司以商品名“申发”牌销售的高速斩拌机或河北晓进机械制造股份有限公司以商品名“晓进”牌销售的高速斩拌机。
实施例1
本实施例为微波组合加热方法条件的优化，具体实施例如下：
A、解冻
将在-20℃储藏的由宁波锦海水产品以商品名冷冻铜盆鱼糜在温度为4摄氏度中解冻10-14h，是鱼糜块表面温度在10℃一下，而鱼糜块的中心温度在-3℃以下。
B、大豆乳化浆
大豆蛋白：鸡皮：冰水按照1:1:5的比例加入到斩拌锅中，经乳化处理5-6min，直至所述材料成细腻的乳化浆。
C、空斩
将解冻的鱼糜温度≤5℃放入斩拌机中，斩拌机刀轴的旋转速度为2000-3000r/min的条件下空斩2-3min，直至鱼糜出现“抱团”的现象，期间向鱼糜中加入1±0.1％的磷酸盐，最终达到鱼糜无硬颗粒的状态，得到空斩鱼糜。
D、盐斩
按照鱼糜重量的2-4％向步骤C中得到的空斩鱼糜中加入实验，在刀轴转速为2000-3000r/min的条件下盐斩3-8min，直至鱼糜完全分散，浆料变成黏稠状。
E、料斩
向步骤D中得到的盐斩鱼糜中加入18±1％步骤A得到的大豆乳化浆，在刀轴转速为3000-4000r/min的条件下混斩4-10min，期间加入香辛料，直至浆料充分混匀，用手摸无颗粒感。
F、成浆
向步骤E中加入14±1％的淀粉，在刀轴转速为2000-3000r/min的条件下混斩2-4min。使淀粉均匀分散到鱼糜体系中，得到鱼糜制品浆料。
G、成型熟化
将步骤F得到的鱼糜浆料以注浆模头或者手工挤压的方式形成特定形状。成型的鱼糜制品先在38-42℃(优选40℃)的水浴中以传导加热的方式凝胶30min，将水浴传导加热之后的鱼糜制品在功率为3±1W/g，5±1W/g，7±1W/g(优选3W/g)的功率下间歇式加热到70、80、90℃并保温3-9min(优选80℃、5min)。
所述间歇式加热是以微波加热24s停24s以此重复加热，直至温度达到设定的温度。
所述微波加热的温度是通过加拿大FISO公司提供的光纤探针在线检测的，当微波加热达到设定的温度时，微波停止加热，当温度低于设定的温度时，微波以原功率继续加热直到达到设定的温度，并重复此过程在设定的温度下保持一定的时间(图1)。微波加热结束后得到所述具有较高凝胶强度的鱼糜制品。其中微波组合加热方法的最优条件为3±1W/g加热至80±2℃并保温5min(图2)。保温过程允许温度在设定的温度下上下波动2℃。
实施例2
实施例2与实施例1不同的地方是在微波组合加热的方法中，当微波加热达到设定的温度时，降低微波功率，以原来功率的1/8-1/4进行持续加热，以维持鱼糜中心的温度在设定的温度上下2℃的范围内波动，若鱼糜的温度高于设定的温度则降低此时的功率，直至温度回至设定的温度并维持一段时间。
对照例1
此对照例为传统微波加热方法的条件优化。
对照例1具体的操作步骤和实施例1一样，不同的是在步骤G中鱼糜经成型后通过传统的微波加热模式，即把成型的鱼豆腐以恒定3W/g、5W/g、7W/g的功率以间歇式加热的方式 加热24s停24s总共微波加热时间为24、48、72、96、120s，加热结束后即的传统微波加热的鱼糜制品。其中传统微波加热方法的最优化条件为5w/g加热时间72s。
对照例2
对照例2的具体操作步骤和实施例1相同，不同的是在成型熟化阶段不采用微波加热的组合加热方式，而是采用公知的传统二段式加热模式，即先在40℃的水浴中传导加热30min，后立即取出放入90℃的水浴中传导加热20min。加热结束后即得传统传导加热的鱼糜制品。
表1 不同加热方式最优条件下鱼糜制品的白度测定
Figure PCTCN2018077728-appb-000001
表2 不同加热方式最优条件下鱼糜制品失水率和持水力
Figure PCTCN2018077728-appb-000002
以上表中A代表本发明微波组合加热方法、B代表传统微波加热方法、C代表传统二段式传导加热方法
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (14)

  1. 一种提高鱼糜制品凝胶强度的方法，其特征在于，将冷冻的鱼糜经解冻、空斩、盐斩、料斩、成浆后，成型熟化得到鱼糜制品；所述成型熟化是将成浆后的鱼糜浆料以注浆模头或者手工挤压的方式形成特定形状，经微波组合加热的方法得到高凝胶强度的鱼糜制品；所述微波组合加热方式如下：先在40-50℃水浴条件下凝胶20-40min，再在微波功率为3±1W/g的功率下采用间歇式加热的方式使鱼糜温度升温到80±2℃并保温3-9min。
  2. 根据权利要求1所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述微波组合加热方式是指鱼糜制品现在40℃的水浴中以传导加热的方式预凝胶30min，之后用微波功率为3±1W/g的微波功率间歇式加热的方式使鱼糜制品的中心温度升至80℃并保温7min。
  3. 根据权利要求1或2所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述间歇式加热是采用微波先加热20-30s，停止加热20-30s，此为一个周期，如此重复操作，直至鱼糜样品加热至80-90℃并保温5±1min。
  4. 根据权利要求1～3任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述间歇式加热是采用微波先加热24s，停止加热24s，此为一个周期，如此重复操作，直至鱼糜样品加热至80±2℃并保温5±1min。
  5. 根据权利要求1～4任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，将在-20℃储藏的冷冻鱼糜在4℃中解冻10-14h，使鱼糜块表面温度在4℃以下，而鱼糜块的中心温度在-3℃以下，再进行后续加工处理。
  6. 根据权利要求1～5任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述空斩，是将解冻的鱼糜中心温度≤5℃放入斩拌机中，斩拌机刀轴的旋转速度为2000-3000r/min的条件下空斩2-3min，直至鱼糜出现“抱团”的现象，随后向鱼糜中加入1±0.1％的磷酸盐继续斩拌，最终达到鱼糜无硬颗粒的状态，得到空斩鱼糜。
  7. 根据权利要求1～6任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述盐斩，是按照鱼糜重量的2-4％向空斩得到的鱼糜中加入食盐，在刀轴转速为2000-3000r/min的条件下盐斩3-8min，直至鱼糜完全分散，浆料变成黏稠状。
  8. 根据权利要求1或7所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述料斩，是向盐斩得到的鱼糜中加入18±1％大豆乳化浆，在刀轴转速为3000-4000r/min的条件下混斩4-10min，期间加入香辛料，直至浆料充分混匀，用手摸无颗粒感；所述大豆乳化浆，是将大豆蛋白：鸡皮：冰水按照1:1:5的比例加入到斩拌锅中，经乳化处理5-6min，直至所述材料成细腻的乳化浆；所述成浆，是向料斩后的物料中加入14±1％的淀粉，在刀轴转速为2000-3000r/min的条件下混斩2-4min。使淀粉均匀分散到鱼糜体系中，得到鱼糜制品浆料。
  9. 根据权利要求1～8任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述 的鱼糜制品包括以鱼糜为主要原料的鱼糜制品。
  10. 根据权利要求1～9任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述鱼糜的原料鱼为白鱼肉，所述白鱼肉包括白鲢鱼、铜盆鱼、鳕鱼或金线鱼。
  11. 根据权利要求1～9任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述鱼糜的原料为红鱼肉，包括鲣鱼、秋刀鱼、鲭鱼或沙丁鱼。
  12. 根据权利要求1～9任一所述的一种提高鱼糜制品凝胶强度的方法，其特征在于，所述鱼糜的原料包括墨鱼、虾。
  13. 根据权利要求1～12任一所述的方法制备得到的鱼糜制品。
  14. 根据权利要求13所述的鱼糜制品，其特征在于，包括鱼肠、鱼糕、鱼香肠、蟹棒、鱼面、鱼饼或鱼卷。
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