摘要
鲍鱼内脏中含有丰富的蛋白质,此外还含有许多微量元素和维生素等。本论文确定了鲍鱼内脏的除腥的最佳方法、增稠剂和乳化剂在内脏酱中的应用和内脏酱最佳的杀菌工艺,并得出了增稠剂和乳化剂对硬度和粘度影响的动态数学模型。该研究成果将为鲍鱼内脏酱的工业化生产提供理论依据。
(1)本实验分别采用β-CD包埋、活性炭吸附、酵母发酵法和化学掩盖对鲍鱼内脏进行脱腥,优化各种方法的工艺参数,实验表明各种方法均能脱除鲍鱼内脏的腥味,但总的来说脱腥效果不够理想。将以上方法复合使用,优化了各复合脱腥法的工艺参数,实验表明化学掩盖和酵母发酵法复合脱腥的效果显著。影响化学掩盖和酵母发酵法复合脱腥效果的主要因素为:酵母接种量、时间和温度。通过实验和分析,确定复合法脱腥的最佳条件为:最优工艺参数为酵母接种量1.0%,时间30 min,温度35℃,并在加入酵母的同时向鲍鱼内脏浆中加入0.3%氯化钠和0.5%碳酸氢钠。
(2)对比几种淀粉的布拉本德曲线,分析得到一种合适的淀粉。将选定的淀粉与各胶互配后,测定淀粉与胶粘度曲线,对含有淀粉与胶的酱体进行感官评价,并对酱体进行质构分析,最终得到淀粉与魔芋互配的效果最理想。
(3)通过二次回归通用旋转组合设计试验得出鲍鱼内脏酱体加工中各工艺参数(淀粉添加量x1、魔芋添加量x2、复合乳化剂x3)同主要指标(硬度y1、粘度y2)间的动态关系进行数学模拟,在α=0.05显著水平上剔除不显著的因素项,得到各指标的回归方程。如下:
y1= 5.13994 +0.21249 x_1 +0.23519 x_2 -0.25387 x_3 -0.07189 x_1~2 -0.02052 x_2~2 +0.07934 x32
y2=5.86150 +0.24349 x_1 +0.40342 x_2 -0.22978 x_3+0.02665 x_1~2 +0.02361 x_2~2 -0.10894 x_3~2 +0.16711 x_1 x_2
以硬度为指标,增稠剂和乳化剂的优化工艺参数为淀粉添加量为15.39 g,魔芋的添加量为1.8 g,复合乳化剂的添加量为1.2 g;以粘度为指标,增稠剂和乳化剂的优化工艺参数为淀粉添加量为13.89 g,魔芋的添加量为1.65 g,复合乳化剂的添加量为1.2 g。
(4)在杀菌温度一定的情况下,鲍鱼内脏酱冷点杀菌值与杀菌时间成很好的线性关系。通过在不同杀菌强度下对鲍鱼内脏酱冷点杀菌值以及对硬度、粘性和弹性影响的综合分析表明:在杀菌温度为116℃下,鲍鱼罐头的最佳杀菌时间为50 min,即鲍鱼内脏酱罐头最佳杀菌工艺为45-50 min/116℃。
Abalone′s viscera is rich in protein,also contain vitamins and many minorelements and so on.The optimum conditions of deodorization of fishy odor from abalone′s viscera,the application of thickener and emulsifier in the viscera sauce and canned abalone′s viscera sauce sterilization was determined,and obtained the dynamic model of hardness and viscosity,which were affected by thickener and emulsifier.Therefore,the results provide a theoretical basis for the industrial production of canned abalone′s viscera sauce.
(1)This experiment studied the embedding,adsorpting,ferment and chemic method to deodorizat the fishy odor for abalone′s viscera, and optimized the parameters of technology. Experiment suggests that all the methods can deodorizat the fishy odor,but the effect is not ideal. By compound method,the results showed that the effection is best using the ferment and chemic method together.Various factors influencing fishy order were yeast percentage,ferment temperature and ferment time.The optimum conditions were as follows:1.0%yeast, heating at the temperature of 35℃for 30 min,pouring 0.3%NaCl and 0.5%NaHCO3 at the same time.
(2)Comparing several curves of brabander,it can tell which starch is suitable for abalone′s viscera sauce.And then some kinds of gums were added to the selected starch respectively,by testing viscosity curves of starch and gum and texture profile analysis and sensory evaluation of abalone′s viscera sauce which contain starch and gum,it is indicated that the effection of starch mating with gum is ideal.
(3)Accordin g to the quadratic general rotary unitized design the regression models of starch supplementation(x_1),konjaku supplementation(x_2),composite emulsifier supplementation(x_3)and hardness(y_1) and viscosity(y_2) were set up and parameters were optimized。As follows:
y1= 5.13994 +0.21249 x_1 +0.23519 x_2 -0.25387 x_3 -0.07189 x_1~2 -0.02052 x_2~2 +0.07934 x_3~2
y2=5.86150 +0.24349 x_1 +0.40342 x_2 -0.22978 x_3+0.02665 x_1~2 +0.02361 x_2~2 -0.10894 x32 +0.16711 x1 x2
when process optimization based on hardness as index,optimum parameters was that starch supplementation was 15.39 g, konjaku supplementation was 1.8 g, and composite emulsifier supplementation was 1.2 g;when process optimization based on viscosity as index,optimum parameters was that starch supplementation was 13.89 g, konjaku supplementation was 1.65 g, and composite emulsifier supplementation was 1.2 g.
(4)Abalone′s viscera sauce had good linear relationship between cold spots sterilizing value and sterilizing time in certain sterilizing temperature.The comprehensive analysis of the effect of different sterilization strength on cold spots sterilizing value and hardness,viscosity,elasticity showed that the best sterilizing time of canned abalone′s viscera sauce was 50 min in sterilizing temperature for 116℃, namely the best sterilizing process of abalone visceral sauce was 45-50 min/116℃.
引文
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