正交试验优化巴沙鱼豆腐关键工艺参数
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摘要
研究巴沙鱼豆腐制作的关键技术。在单因素的基础上,确定鱼肉与大豆分离蛋白的质量比、冰水与大豆分离蛋白的质量比、谷氨酰胺转胺酶的用量及斩拌时间为关键因素,以感官评定分值和弹性为评判指标,采用L9(34)正交试验优化鱼豆腐生产工艺。结果表明,巴沙鱼豆腐关键生产工艺参数的最佳组合为:鱼肉与大豆分离蛋白的质量比为35∶10(W/W),冰水与大豆分离蛋白的质量比55∶10(W/W),谷氨酰胺转胺酶的用量为0.2%,斩拌时间为18min。以此最佳工艺参数组合制备的巴沙鱼豆腐弹性为0.90kg,感官评定分值为92分。
The critical technology of making basa fish tofu was studied. On the basis of single factor,the mass ratio of fish and soy protein isolate,the mass ratio of ice water and soy protein isolate,the amount of transglutaminase and the cutting and mixing time were determined as critical factors,sensory evaluation score and elasticity were taken as judging indexes,and the L9( 34) orthogonal experiment was adopted to optimize production technology of fish tofu. The results showed that the optimum combination of critical production technology parameters of basa fish tofu was as follows. The mass ratio of fish and soy protein isolate was 35∶ 10( W/W),the mass ratio of ice water and soy protein isolate was 55 ∶ 10( W/W),the amount of transglutaminase was 0. 2 %,and the cutting and mixing time was 18 min. The basa fish tofu was made by this optimum technology parameters combination,and the elasticity of basa fish tofu was 0. 90 kg,and sensory evaluation score was 92 points.
The critical technology of making basa fish tofu was studied. On the basis of single factor,the mass ratio of fish and soy protein isolate,the mass ratio of ice water and soy protein isolate,the amount of transglutaminase and the cutting and mixing time were determined as critical factors,sensory evaluation score and elasticity were taken as judging indexes,and the L9( 34) orthogonal experiment was adopted to optimize production technology of fish tofu. The results showed that the optimum combination of critical production technology parameters of basa fish tofu was as follows. The mass ratio of fish and soy protein isolate was 35∶ 10( W/W),the mass ratio of ice water and soy protein isolate was 55 ∶ 10( W/W),the amount of transglutaminase was 0. 2 %,and the cutting and mixing time was 18 min. The basa fish tofu was made by this optimum technology parameters combination,and the elasticity of basa fish tofu was 0. 90 kg,and sensory evaluation score was 92 points.
引文
1谢从新.巴沙鱼(博氏鱼芒Pangasius bocourti Sanrage)驯化养殖、繁殖及幼鱼耗氧率窒息点研究[D].武汉:华中农业大学硕士学位论文,2009.
2周贺霞.鱼皮降血压肽的制备及其降血压活性研究[D].重庆:西南大学硕士学位论文,2012.
3李新,汪兰,吴文锦等.常温鱼豆腐制品研究与开发[J].湖北农业科学,2016,55(21):5602-5604
4苏继颖.大豆制品的营养及发展趋势[J].中国油脂,2006,31(8):40-41
5孟春英,梅光明,张小军.HACCP体系在鱼豆腐生产加工过程中的应用[J].浙江海洋学院学报,2016,35(6):504-508
6徐祖东,戴志远,程康等.三种即食鱼豆腐营养成分分析及凝胶性能评价[J].食品科学,2017,(18):93-98
7张秋会,岳喜庆,李苗云等.大豆组织蛋白在重组肉糜制品中的应用[J].食品与发酵工业,2015,41(1):101-105
8于繁千惠,孔文俊,韦依依等.小麦蛋白和谷氨酰胺转氨酶对120℃高温处理鱼糜凝胶特性影响的研究[J].食品工业科技,2016,(21):81-85
9任宏伟,胡柳.我国鱼糜制品现状及发展态势[J].中国水产,2010,(8):25-26
10 Jun-Ichiro Morita&Tomohiro Ogata.Role of Light Chains in Heat-Induced Gelation of Skeletal Muscle Protein.Journal of Food Science.Institute of Food Technologist.Volum56,No.3,May-June,1991,pp.855-856
11李孚杰.传统鱼糕的工艺和配方优化及防腐保鲜研究[D].武汉:华中农业大学硕士学位论文,2008.
2周贺霞.鱼皮降血压肽的制备及其降血压活性研究[D].重庆:西南大学硕士学位论文,2012.
3李新,汪兰,吴文锦等.常温鱼豆腐制品研究与开发[J].湖北农业科学,2016,55(21):5602-5604
4苏继颖.大豆制品的营养及发展趋势[J].中国油脂,2006,31(8):40-41
5孟春英,梅光明,张小军.HACCP体系在鱼豆腐生产加工过程中的应用[J].浙江海洋学院学报,2016,35(6):504-508
6徐祖东,戴志远,程康等.三种即食鱼豆腐营养成分分析及凝胶性能评价[J].食品科学,2017,(18):93-98
7张秋会,岳喜庆,李苗云等.大豆组织蛋白在重组肉糜制品中的应用[J].食品与发酵工业,2015,41(1):101-105
8于繁千惠,孔文俊,韦依依等.小麦蛋白和谷氨酰胺转氨酶对120℃高温处理鱼糜凝胶特性影响的研究[J].食品工业科技,2016,(21):81-85
9任宏伟,胡柳.我国鱼糜制品现状及发展态势[J].中国水产,2010,(8):25-26
10 Jun-Ichiro Morita&Tomohiro Ogata.Role of Light Chains in Heat-Induced Gelation of Skeletal Muscle Protein.Journal of Food Science.Institute of Food Technologist.Volum56,No.3,May-June,1991,pp.855-856
11李孚杰.传统鱼糕的工艺和配方优化及防腐保鲜研究[D].武汉:华中农业大学硕士学位论文,2008.