低值淡水鱼综合利用新技术研究
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摘要
本论文以鲢、鳙等低值淡水鱼为原料,研究了香脆鱼片和热反应鱼味香精的综合利用技术,并研究了相应的微波真空、复合酶解和热反应加工技术,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)技术分析了热反应鱼味香精的挥发性香气成分,在此基础上,以自制热反应鱼味香精为原料研制开发了调配型液体鱼味香精。
首先,研究了鲢、鳙等低值淡水鱼制备香脆鱼片的工艺。在优选出最佳的鲢、鳙鱼皮脱皮方式的基础上,通过分析比较7种脱腥剂对鱼片的脱腥效果、产品外观及膨化率的影响,确定了香脆鱼片的最佳脱腥剂为1%NaHCO3+0.4%NaCl(w/v)溶液。然后以脆度、膨化率和感官分值为指标,研究了预脱水鱼片含水量、微波功率、真空度及微波加热时间四因素对香脆鱼片品质的影响,分别确定了它们的最佳水平,在此基础上,采用混合水平正交试验(L15(51×32))设计,最终确定了制备香脆鱼片的最佳微波真空加热条件是:预脱水鱼片含水量控制在15.3±1%(热风干燥3.5h),微波功率设定为高火档(686±3.5W),在真空度0.095MPa下加热12s后,间歇摇匀后再加热10s。
其次,采用鲢、鳙等低值淡水鱼及其下脚料的酶解产物作为反应基料制备了热反应鱼味香精,并对其挥发性香气成分进行了分析。在参考本实验室前人制备鱼味香精配方的基础上,选用L-脯氨酸,甘氨酸,L-丙氨酸,脂肪,HVP和酵母精为原料添加到Maillard反应体系中进行试验,以反应产物的风味为指标,通过感官评定,考察这些原料对改善鱼味香精的风味有无贡献作用并确定它们较佳的添加量,然后优选出对产生逼真醇厚鱼香味有贡献作用的味精、L-脯氨酸、L-丙氨酸、L-精氨酸和酵母精,采用5因素11水平的均匀试验设计(U11(115))进一步优化了鱼味香精的生产配方,最终确定了制备热反应鱼味香精的最佳配方是:酶解液18 mL,氯化钠0.36 g,葡萄糖0.257 g,木糖0.643 g,盐酸硫胺0.525 g,味精0.25 g,L-脯氨酸0.55g,L-丙氨酸1.05g,L-精氨酸0.35g,HVP0.12g,酵母精0.24g。采用SPME-GC-MS检测技术对热反应型鱼味香精的挥发性香气成分进行分析鉴定,共检测到了82种化合物,主要是一些杂环芳香化合物和低分子脂肪族化合物,其中,吡咯类、咪唑类化合物和一些低分子醛酮类化合物是新检测到的物质,这几类化合物可能对产生特异性的鱼香味起到了很大的贡献作用,研究结果表明,鱼香风味不是单靠某一种或某一类化合物形成的,而是这些物质综合作用的结果。
最后,进行了调配型液体鱼味香精的研制。以自制热反应鱼味香精为主香剂,以具有川味特色的配料为辅香剂,通过试验确定了两者的适宜配比为3:1,然后通过预备试验确定了头香剂化合物的组成及其较佳添加量,再以阿拉伯胶和麦芽糊精为定香剂,应用调香理论,以产品的风味品质为指标,设计了7因素2水平(L8(27))的正交试验以进一步优化鱼味香精的配方。调配型鱼味香精的配方最终被确定为:主香剂(自制鱼味香精)15g,辅香剂(川料)5g,异戊醛0.1 g,苄醇0.1 g,2-乙酰基呋喃0.2 g,4-甲基愈创木酚0.08 g,定香剂6 g。
Low value freshwater fishes such as silver carp (Hypophthalmichthys), big-head carp (Aristichthys nobilis) etc. are selected as materials to study their integrated utilization by processing them to savory crisp fish slices and heat-reaction fish flavoring, and the corresponding technologies of microwave-vacuum, compound-enzymic hydrolyzing and heat-reaction are also studied in this thesis. On the basis of this, the SPME-GC-MS technology was used to analyze the volatile aroma components of the heat-reaction fish flavoring, and then liquid blend fish flavoring was developed using the heat-reaction fish flavoring.
Firstly, the processing savory crisp fish slices technics was studied using low value freshwater fishes such as silver carp, big-head carp etc. as material. After selecting the optimal skinning fish means, the solution containing 1%NaHCO3+0.4%NaCl (w/v) was determined as the optimal fishy flaor removal agent, through analyzing and comparing the effect of 7 fishy flavor removal solutions on fishy flavor removal, product appearance and expansion ratio. It was then that the effect of pre-dehydrated fish slices, microwave power output, vacuum degree and heating time on the quality of the savory crisp fish slices were studied respectively, and their optimal parameters were determined. The variables of processing the savory crisp fish slices were optimized by a L15 (51×32) compound levels orthogonal design, and which were finally determined as that the moisture content of the pre-dehydrating fish slices controlled at 15.3±1% (50℃hot air drying for 3.5h), microwave power output selected at 686±3.5W, microwave heating for 12s at vacuum degree of 0.095MPa, and then heating for another 10s after balanced for 1 min.
Secondly, the heat-reaction fish flavoring was prepared using enzymic hydrolyzates of low value freshwater fishes as basic material, and its volatile aroma components were analyzed. Based on the results of predecessor’s studying the fish flavoring formula of my lab, L-proline, glycin, L-alanine, lipids, HVP and yeast extraction were added to Maillard reaction system to decide whether these materials could improve the flavor of the heat-reaction fish flavoring. The optimum addition levels were determined if those could improve the flavor of the heat-reaction fish flavoring. Monosodium glutamate, L-proline, L- alanine, L- arginine and yeast extraction were then selected as materials to improve the quality of the fish flavoring so as to develop a realistic and full-bodied fish flavor. The formula of the heat-reaction fish flavoring was further optimized using a 5 factors 11 levels (U11(115)) uniform design. The optimal formula was finally determined as enzymic hydrolyzate 18 mL, sodium chloride 0.36 g, glucose 0.257 g, xylose 0.643 g, thamine hydrochloride 0.525 g, monosodium glutamate 0.25 g, L- proline 0.55g, L- alanine 1.05g, L- arginine 0.35g, HVP
首先,研究了鲢、鳙等低值淡水鱼制备香脆鱼片的工艺。在优选出最佳的鲢、鳙鱼皮脱皮方式的基础上,通过分析比较7种脱腥剂对鱼片的脱腥效果、产品外观及膨化率的影响,确定了香脆鱼片的最佳脱腥剂为1%NaHCO3+0.4%NaCl(w/v)溶液。然后以脆度、膨化率和感官分值为指标,研究了预脱水鱼片含水量、微波功率、真空度及微波加热时间四因素对香脆鱼片品质的影响,分别确定了它们的最佳水平,在此基础上,采用混合水平正交试验(L15(51×32))设计,最终确定了制备香脆鱼片的最佳微波真空加热条件是:预脱水鱼片含水量控制在15.3±1%(热风干燥3.5h),微波功率设定为高火档(686±3.5W),在真空度0.095MPa下加热12s后,间歇摇匀后再加热10s。
其次,采用鲢、鳙等低值淡水鱼及其下脚料的酶解产物作为反应基料制备了热反应鱼味香精,并对其挥发性香气成分进行了分析。在参考本实验室前人制备鱼味香精配方的基础上,选用L-脯氨酸,甘氨酸,L-丙氨酸,脂肪,HVP和酵母精为原料添加到Maillard反应体系中进行试验,以反应产物的风味为指标,通过感官评定,考察这些原料对改善鱼味香精的风味有无贡献作用并确定它们较佳的添加量,然后优选出对产生逼真醇厚鱼香味有贡献作用的味精、L-脯氨酸、L-丙氨酸、L-精氨酸和酵母精,采用5因素11水平的均匀试验设计(U11(115))进一步优化了鱼味香精的生产配方,最终确定了制备热反应鱼味香精的最佳配方是:酶解液18 mL,氯化钠0.36 g,葡萄糖0.257 g,木糖0.643 g,盐酸硫胺0.525 g,味精0.25 g,L-脯氨酸0.55g,L-丙氨酸1.05g,L-精氨酸0.35g,HVP0.12g,酵母精0.24g。采用SPME-GC-MS检测技术对热反应型鱼味香精的挥发性香气成分进行分析鉴定,共检测到了82种化合物,主要是一些杂环芳香化合物和低分子脂肪族化合物,其中,吡咯类、咪唑类化合物和一些低分子醛酮类化合物是新检测到的物质,这几类化合物可能对产生特异性的鱼香味起到了很大的贡献作用,研究结果表明,鱼香风味不是单靠某一种或某一类化合物形成的,而是这些物质综合作用的结果。
最后,进行了调配型液体鱼味香精的研制。以自制热反应鱼味香精为主香剂,以具有川味特色的配料为辅香剂,通过试验确定了两者的适宜配比为3:1,然后通过预备试验确定了头香剂化合物的组成及其较佳添加量,再以阿拉伯胶和麦芽糊精为定香剂,应用调香理论,以产品的风味品质为指标,设计了7因素2水平(L8(27))的正交试验以进一步优化鱼味香精的配方。调配型鱼味香精的配方最终被确定为:主香剂(自制鱼味香精)15g,辅香剂(川料)5g,异戊醛0.1 g,苄醇0.1 g,2-乙酰基呋喃0.2 g,4-甲基愈创木酚0.08 g,定香剂6 g。
Low value freshwater fishes such as silver carp (Hypophthalmichthys), big-head carp (Aristichthys nobilis) etc. are selected as materials to study their integrated utilization by processing them to savory crisp fish slices and heat-reaction fish flavoring, and the corresponding technologies of microwave-vacuum, compound-enzymic hydrolyzing and heat-reaction are also studied in this thesis. On the basis of this, the SPME-GC-MS technology was used to analyze the volatile aroma components of the heat-reaction fish flavoring, and then liquid blend fish flavoring was developed using the heat-reaction fish flavoring.
Firstly, the processing savory crisp fish slices technics was studied using low value freshwater fishes such as silver carp, big-head carp etc. as material. After selecting the optimal skinning fish means, the solution containing 1%NaHCO3+0.4%NaCl (w/v) was determined as the optimal fishy flaor removal agent, through analyzing and comparing the effect of 7 fishy flavor removal solutions on fishy flavor removal, product appearance and expansion ratio. It was then that the effect of pre-dehydrated fish slices, microwave power output, vacuum degree and heating time on the quality of the savory crisp fish slices were studied respectively, and their optimal parameters were determined. The variables of processing the savory crisp fish slices were optimized by a L15 (51×32) compound levels orthogonal design, and which were finally determined as that the moisture content of the pre-dehydrating fish slices controlled at 15.3±1% (50℃hot air drying for 3.5h), microwave power output selected at 686±3.5W, microwave heating for 12s at vacuum degree of 0.095MPa, and then heating for another 10s after balanced for 1 min.
Secondly, the heat-reaction fish flavoring was prepared using enzymic hydrolyzates of low value freshwater fishes as basic material, and its volatile aroma components were analyzed. Based on the results of predecessor’s studying the fish flavoring formula of my lab, L-proline, glycin, L-alanine, lipids, HVP and yeast extraction were added to Maillard reaction system to decide whether these materials could improve the flavor of the heat-reaction fish flavoring. The optimum addition levels were determined if those could improve the flavor of the heat-reaction fish flavoring. Monosodium glutamate, L-proline, L- alanine, L- arginine and yeast extraction were then selected as materials to improve the quality of the fish flavoring so as to develop a realistic and full-bodied fish flavor. The formula of the heat-reaction fish flavoring was further optimized using a 5 factors 11 levels (U11(115)) uniform design. The optimal formula was finally determined as enzymic hydrolyzate 18 mL, sodium chloride 0.36 g, glucose 0.257 g, xylose 0.643 g, thamine hydrochloride 0.525 g, monosodium glutamate 0.25 g, L- proline 0.55g, L- alanine 1.05g, L- arginine 0.35g, HVP
引文
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