CN109247525B

CN109247525B - Method for preparing freshwater fish nutrition bar

Info

Publication number: CN109247525B
Application number: CN201811148587.5A
Authority: CN
Inventors: 夏文水; 苏怡; 杨方; 姜启兴; 许艳顺; 于沛沛; 许学勤; 高沛
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2018-09-29
Filing date: 2018-09-29
Publication date: 2021-09-10
Anticipated expiration: 2038-09-29
Also published as: CN109247525A

Abstract

The invention discloses a method for making a freshwater fish nutrition bar, which is characterized by comprising: pretreatment of raw materials, deodorization, preparation of emulsified liquid, preparation of emulsified fat, chopping and seasoning, molding, drying, packaging and sterilization. The present invention applies fat pre-emulsification to the production of freshwater fish nutrition bars for the first time, and by constructing an emulsified fat-myofibrillar protein composite gel system, the water retention and stability during processing/storage of sturgeon nutrition bars are significantly improved, and finally the The effect of improving texture, effectively solving the problem of water loss and hardening of meat nutrition bars during processing/preservation, has broad market prospects and practical application value.

Description

Method for preparing freshwater fish nutrition bar

Technical Field

The invention relates to the technical field of food processing, in particular to a method for manufacturing a freshwater fish nutrition bar.

Background

The freshwater fish has rich varieties, low breeding cost and wide distribution range. In recent years, sturgeons become novel cultured fishes of freshwater fishes, are qualified as 'activated stones', are delicious in meat quality, rich in nutritional value in muscles, high in content of protein and essential amino acid, and good in amino acid balance, meet the requirements of FAO/WHO, are a high-quality protein source, and are suitable for being digested and absorbed by human bodies. In addition, the fat content of the sturgeon is far higher than that of other kinds of freshwater fish, and is up to 7.58%, and the sturgeon contains a large amount of unsaturated fatty acid, thereby being beneficial to the health of human bodies. At present, caviar is prepared by mainly feeding roe parts of sturgeons, but the utilization rate of sturgeon meat containing a large amount of high-quality protein is low, so that the development prospect of the sturgeon meat is wide.

At present, most of the nutrition bars on the market are prepared by mixing and pressing protein powder, grains and saccharides according to a certain proportion, and have high hardness and poor taste. Few nutrient bars made of meat have the problems of poor chewing strength, hardening due to dehydration for too long storage time and the like, and few nutrient bars made of fish are reported at present. Therefore, the sturgeon meat is made into the nutrition bar, the problems of poor chewing strength, overlong dehydration and hardening during storage time and the like in the traditional meat made nutrition bar are solved while the resource utilization rate of sturgeon meat is improved, and the sturgeon meat has wide market prospect and practical application value.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above-mentioned technical drawbacks.

Therefore, as one aspect of the invention, the invention overcomes the defects in the prior art and provides a method for preparing the freshwater fish nutrition bar.

In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing a freshwater fish nutrition bar is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,

preparation of an emulsion: weighing 0.12-0.2 part of glyceryl monostearate, 0.09-0.15 part of sucrose fatty acid ester and 0.08-0.15 part of sodium caseinate, mixing, adding 100 parts of 65 ℃ hot water for dissolving, uniformly mixing by high-speed shearing, and cooling to 28-32 ℃ to obtain an emulsion for later use;

preparation of emulsified fat: weighing 2.5 parts of animal oil, adding 0.8 part of the emulsion, emulsifying at 25-40 ℃, and standing the obtained emulsified grease at 25 ℃ for 1-2 hours for later use;

chopping and seasoning: weighing 50 parts of the fresh water fish meat subjected to fishy smell removal treatment, adding 1.5 parts of salt and 0.05-0.25 part of composite phosphate, chopping and stirring for 3min, adding 2.5 parts of animal oil and the emulsified fat, mixing to prepare emulsified minced fillet, adding the stirring material, and uniformly mixing.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: the animal oil is refined and filtered lard at the back fat of the pig.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: the mixing material consists of white sugar, ginger powder, five spice powder, pepper powder, yellow wine and soy sauce; wherein, the mass percentage of the emulsified minced fillet is 8-10 percent of white sugar, 0.1-0.2 percent of ginger powder, 0.1-0.2 percent of five spice powder, 0.1-0.2 percent of pepper powder, 5-7 percent of yellow wine and 3-4 percent of soy sauce.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: also comprises the following steps of (1) preparing,

pretreatment: slaughtering freshwater fish, cleaning fish body, removing fish skin and vertebra, and cutting fish into fish blocks of 6cm × 6cm × 3 cm;

removing fishy smell: placing the pretreated fish blocks in a fishy smell removing solution, and soaking for 30-45 min at 30-35 ℃;

evacuating: carrying out vacuum treatment on the chopped and seasoned emulsified minced fillet for 6-10 min, and removing air contained in the minced fillet;

molding: pressing the emulsified minced fillet after the evacuation treatment into a rod-shaped product with the diameter of 1cm and the length of 6.5 cm;

and (3) drying: putting the formed freshwater fish nutrition rod into a hot air drying box for drying treatment;

packaging: cooling the dried freshwater fish nutrition rod, and then carrying out vacuum packaging;

and (3) sterilization: and sterilizing the freshwater fish nutrient bar after vacuum packaging, wherein the sterilization temperature is 80-90 ℃, and the sterilization time is 30-40 min.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: the pretreated fish blocks are placed in a fishy smell removing liquid, and the mass ratio of the fishy smell removing liquid to the pretreated fish blocks is 2: 1.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: the fishy smell removing liquid is prepared by mixing water and yeast, and the adding amount of the yeast is 0.05-0.3% in percentage by mass of the water.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: and vacuumizing to a vacuum degree of 0.8-0.9 MPa.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: and drying at 65-70 ℃ for 2-3 h.

The preferable scheme of the preparation method of the freshwater fish nutrition bar of the invention is that: the freshwater fish is sturgeon.

The invention has the beneficial effects that:

(1) sturgeon is taken as a popular culture freshwater fish in recent years, sturgeon meat has the characteristics of rich nutrition, less thorn, long fiber, good taste and the like, and the sturgeon meat has higher content of protein and essential amino acid and better amino acid balance and is a high-quality protein source; the fat content is high, especially the unsaturated fatty acid content is rich, and the health of human bodies is positively influenced by frequent eating. The invention selects sturgeon meat to prepare the freshwater fish nutrition bar, and provides a feasible idea for the deep processing of sturgeons.

(2) The invention introduces an emulsification system, and utilizes the compound emulsifier to carry out pre-emulsification treatment on the minced fillet gel filler fat, and the method adopts green and harmless raw materials and preparation and processing links; the selected emulsifiers have the advantages of high emulsifying efficiency, excellent emulsifying performance, greenness, no toxicity, capability of being metabolized and converted in vivo and finally being digested and absorbed by human bodies, and the like. The invention solves the problem that the common meat nutrition bar becomes hard after dehydration in the processing/preservation process, and provides an idea for preparing the nutrition bar by other fishes and meat products with similar raw material characteristics.

(3) Fat is a main filling substance in meat product gel, plays a supporting role in the three-dimensional network structure of the protein gel of the minced fillet, and can soften the whole gel system. The invention carries out pre-emulsification treatment on filler fat, and combines fat balls with solid or liquid dispersed phases with water under the action of an emulsifier before forming gel to form a W/O type emulsified fat system. After a part of fat is pre-emulsified, the emulsified fat is not only changed into a filling material with a three-dimensional reticular gel structure, but also more myofibrillar proteins can act on the formation and stabilization of the three-dimensional reticular structure, and the water retention property and the stability of the whole emulsified minced fillet system are effectively improved.

(4) According to the invention, through the pre-emulsification effect, fat and water are combined under the action of the emulsifier, and then the combined system is added into minced fillet to finally form an emulsified fat-minced fillet gel composite system, so that the effects of improving water retention and stability are achieved, and the soft, tender and palatable good mouthfeel of the sturgeon nutrition bar is realized. The method applies the fat pre-emulsification to the preparation of the freshwater fish nutrition bar for the first time, remarkably improves the stability of water in the processing/storage process of the sturgeon nutrition bar by constructing a pre-emulsified fat-minced fillet gel composite system, effectively solves the problem that the meat nutrition bar is hardened due to dehydration in the processing/storage process, and has wide market prospect and practical application value.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Example 1

Sturgeon is stunned and killed, the head, internal organs, skin and bone of the sturgeon are removed, the body of the sturgeon is cleaned and cut into fish blocks of 6cm multiplied by 3 cm.

Placing the cut fish blocks in 0.2% yeast fishy smell removing solution (the mass ratio of the fishy smell removing solution to the pretreated fish blocks is 2:1), and removing fishy smell at 35 deg.C for 40 min.

Weighing 0.12g of glyceryl monostearate, 0.15g of sucrose fatty acid ester and 0.15g of sodium caseinate to prepare a compound emulsifier, adding 100g of 65 ℃ hot water for dissolving, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm), and cooling to 30 ℃ to obtain an emulsion for later use.

Taking 2.5g refined and filtered lard, adding 0.8g of the emulsion, fully emulsifying at 25 ℃ (high-speed shearing for 2min, rotating speed 3000rpm), and standing the obtained emulsified fat at 25 ℃ for 2h for later use.

Taking 50g of sturgeon meat subjected to fishy smell removal treatment, adding 1.5g of salt and 0.05g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of lard refined and filtered from pig backfat and mixing with the emulsified fat to prepare emulsified minced fillet, adding 6% of yellow wine, 3% of soy sauce, premixed 8% of white sugar, 0.1% of ginger powder, 0.15% of five spice powder and 0.2% of pepper powder, and mixing and stirring uniformly.

Putting the minced fillet into a vacuum pump, and evacuating for 6min at the vacuum degree of 0.08 MPa.

And (3) molding and pressing the minced fillet subjected to the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5cm, and then placing the sturgeon nutrition rod in a hot air drying oven for drying for 2h at 70 ℃.

And cooling the dried sturgeon nutrition bar, carrying out vacuum packaging, and sterilizing the packaged product at 80 ℃ for 40min to obtain a finished product.

The prepared finished product has moderate hardness and good color and smell. The score was 7.9 points according to the sensory evaluation criteria presented in table 1. The water activity was measured with a water activity meter (see table 2), the water content of the sample was measured with reference to national standards (see table 2), the fat content of the sample was measured with a fat meter (see table 2), the protein content of the sample was measured with a titration method (see table 2), the texture of the sample was measured with a texture meter (see table 2), and the color of the sturgeon nutrition bar was measured with a high-precision optical colorimeter (see table 3).

TABLE 1 sensory evaluation scoring criteria

Example 2

Placing the cut fish blocks in 0.05% yeast fishy smell removing solution (the mass ratio of the fishy smell removing solution to the pretreated fish blocks is 2:1), and removing fishy smell at 35 deg.C for 45 min.

Weighing 0.12g of glycerin monostearate, 0.15g of sucrose fatty acid ester and 0.15g of sodium caseinate to prepare a compound emulsifier, adding 100g of 65 ℃ hot water for dissolving, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm), and cooling to 28 ℃.

Taking 2.5g of refined and filtered lard, adding 0.8g of the compound emulsifier, fully emulsifying at 25 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 1.5 h.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 5% of yellow wine, 4% of soy sauce, premixed 10% of white sugar, 0.2% of ginger powder, 0.1% of five spice powder and 0.2% of pepper powder by mass percent of the emulsified minced fillet, and uniformly mixing.

Putting the minced fillet into a vacuum pump, and evacuating for 10min at the vacuum degree of 0.08 MPa.

And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 68 ℃ for 2.7 h.

And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 90 deg.C for 30min to obtain the final product.

The water activity was measured with a water activity meter (see table 2), the water content of the sample was measured with reference to national standards (see table 2), the fat content of the sample was measured with a fat meter (see table 2), the protein content of the sample was measured with a titration method (see table 2), the texture of the sample was measured with a texture meter (see table 2), and the color of the sturgeon nutrition bar was measured with a high-precision optical colorimeter (see table 3).

Example 3

Placing the cut fish blocks in 0.3% yeast fishy smell removing solution (the mass ratio of the fishy smell removing solution to the pretreated fish blocks is 2:1), and removing fishy smell at 30 deg.C for 30 min.

Weighing 0.12g of glycerin monostearate, 0.15g of sucrose fatty acid ester and 0.15g of sodium caseinate to prepare a compound emulsifier, adding 100g of 65 ℃ hot water for dissolving, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm), and cooling to 32 ℃.

Taking 2.5g of refined and filtered lard, adding 0.8g of the compound emulsifier, fully emulsifying at 40 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2h at 25 ℃ to obtain the emulsified grease for later use.

Taking 50g of sturgeon meat subjected to fishy smell removal treatment, adding 1.5g of salt and 0.25g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, mixing to prepare emulsified minced fillet, adding 7% of yellow wine, 3% of soy sauce, premixed 8% of white sugar, 0.1% of ginger powder, 0.2% of five spice powder and 0.1% of pepper, mixing and stirring uniformly.

Putting the minced fillet into a vacuum pump, and evacuating for 6min at the vacuum degree of 0.09 MPa.

And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h.

And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product.

The water activity was measured with a water activity meter (see table 2), the water content of the sample was measured with reference to national standards (see table 2), the fat content of the sample was measured with a fat meter (see table 2), the protein content of the sample was measured with a titration method (see table 2), the texture of the sample was measured with a texture meter (see table 3), and the color of the sturgeon nutrition bar was measured with a high-precision optical colorimeter (see table 3).

Table 2 basic ingredients of products in examples 1 to 3 under different drying conditions

Table 3 changes in product texture and color difference under different drying conditions in examples 1 to 3

As can be seen from tables 2 and 3, example 3 drying method: drying with hot air at 65 deg.C for 3 hr to obtain the final product with minimum hardness, maximum elasticity, good chewiness, and maximum protein content.

Example 4

Weighing 0.12g of glycerin monostearate, 0.15g of sucrose fatty acid ester and 0.15g of sodium caseinate to prepare a compound emulsifier, adding 100g of 65 ℃ hot water to dissolve, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm), and cooling to about 30 ℃.

Taking 2.5g of refined and filtered lard, adding 0.8g of the compound emulsifier, fully emulsifying at 40 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2 h.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 6% yellow wine, 4% soy sauce, premixed 8% white sugar, 0.1% ginger powder, 0.15% five spice powder and 0.2% pepper powder, and mixing.

Putting the minced fillet into a vacuum pump, and evacuating for 7min at the vacuum degree of 0.08 MPa.

Texture of the nutritional bar was measured using a texture analyzer (see table 4), color of the nutritional bar was measured using a high-precision spectrocolorimeter (see table 5), and emulsion stability of the nutritional bar was measured (see table 6).

Example 5

Taking 2.5g of refined and filtered lard, adding 0.8g of the compound emulsifier, fully emulsifying at 35 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2 h.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 6% yellow wine, 5% soy sauce, premixed 9% white sugar, 0.1% ginger powder, 0.1% five spice powder and 0.15% pepper powder, and mixing.

Putting the minced fillet into a vacuum pump, and evacuating for 9min at the vacuum degree of 0.09 MPa.

And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h. And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging.

Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product.

Example 6

Weighing 0.12g of glycerin monostearate, 0.15g of sucrose fatty acid ester and 0.15g of sodium caseinate to prepare a compound emulsifier, adding 100g of 65 ℃ hot water for dissolving, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm), and cooling to 30 ℃.

Taking 2.5g of refined and filtered lard, adding 0.8g of the compound emulsifier, fully emulsifying at 25 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2 h.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 6% yellow wine, 3% soy sauce, premixed 8% white sugar, 0.1% ginger powder, 0.15% five spice powder and 0.2% pepper powder, and mixing.

Putting the minced fillet into a vacuum pump, and evacuating for 7min at the vacuum degree of 0.08 MPa. And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm.

Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h. And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product.

TABLE 4 product quality texture Change under different emulsification temperature treatment

TABLE 5 color change of the product at different emulsification temperatures

TABLE 6 emulsion stability of the product at different emulsion temperatures

As is clear from tables 4, 5 and 6, in example 6, the emulsion stability was the highest at an emulsion temperature of 25 ℃ and the color was good, the hardness was low and the elasticity was good. The possible reason is that the increase in temperature favours the uniform dispersion of the emulsifier in the protein-water-fat system; however, when the emulsification temperature is too high, it may affect the stability of the protein-water-fat system, which may affect the emulsion stability of the nutritional bar.

Example 7

Taking 2.5g of refined and filtered lard, adding 1.25g of the compound emulsifier, fully emulsifying at 25 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2 h.

Putting the minced fillet into a vacuum pump, and evacuating for 7min at the vacuum degree of 0.08 MPa. And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h. And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product.

Texture of the nutritional bar was measured using a texture analyzer (see table 7), color of the nutritional bar was measured using a high-precision spectrocolorimeter (see table 8), and emulsion stability of the nutritional bar was measured (see table 9).

Example 8

Example 9

Taking 2.5g of refined and filtered lard, adding 0.63g of the compound emulsifier, fully emulsifying at 25 ℃ (high-speed shearing for 2min, rotating speed of 3000rpm), and standing the formed emulsified grease for 2 h.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 6% yellow wine, 3% soy sauce, premixed 8% white sugar, 0.1% ginger powder, 0.15% five spice powder and 0.2% pepper powder, and mixing. Putting the minced fillet into a vacuum pump, and evacuating for 7min at the vacuum degree of 0.08 MPa. And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h. And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product.

TABLE 7 product quality texture Change with different lipid-to-water ratio treatments

TABLE 8 color change of products treated with different fat to water ratios

TABLE 9 emulsion stability variation of products treated at different ratios of fat to water

As is clear from tables 7, 8 and 9, in example 8, the fat-to-water ratio was 3:1, and the emulsion stability was the highest, the hardness was low, the elasticity was good, and the color was good. The possible reason is that at this ratio, fat can be better combined with water under the action of the emulsifier to form a more stable W/O system, and the emulsified fat is more stable in the protein gel system and therefore better in effect.

Example 10

Weighing 0.12g, 0.15g and 0.20g of glycerin monostearate, 0.09g, 0.12g and 0.15g of sucrose fatty acid ester, 0.08g, 0.12g and 0.15g of sodium caseinate, preparing a compound emulsifier, adding 100g of hot water at 65 ℃ for dissolving, uniformly shearing and mixing at a high speed (shearing at a high speed for 2min, rotating speed of 3000rpm) and cooling to 30 ℃.

Taking 50g of sturgeon meat after fishy smell removal, adding 1.5g of salt and 0.15g of compound phosphate, chopping and mixing for 3min by a meat grinder (1500r/min), adding 2.5g of animal oil and the emulsified fat, and mixing to prepare emulsified minced fillet. Adding 6% yellow wine, 3% soy sauce, premixed 8% white sugar, 0.1% ginger powder, 0.15% five spice powder and 0.2% pepper powder, and mixing. Putting the minced fillet into a vacuum pump, and evacuating for 7min at the vacuum degree of 0.08 MPa. And (3) forming and pressing the minced fillet after the evacuation treatment to prepare a rod-shaped product with the diameter of 1cm and the length of 6.5 cm. Then placing the sturgeon nutrition bar in a hot air drying oven, and drying at 65 ℃ for 3 h. And cooling the dried sturgeon nutrition bar, and then carrying out vacuum packaging. Sterilizing the packaged product at 80 deg.C for 40min to obtain the final product. The hardness of the sample was measured.

TABLE 10 emulsifier combination factor horizon

TABLE 11 analysis of results of orthogonal experiments

The results of the orthogonal tests on the formulated emulsifiers are shown in table 11. The orthogonal result is subjected to range analysis, and the main sequence and the secondary sequence of the influencing factors of the emulsified fat system are respectively B>A>C, i.e., sucrose fatty acid ester, had the greatest effect on the emulsifying system, followed by glyceryl monostearate and sodium caseinate, respectively. The most preferred emulsifier combination is A₁B₃C₃Namely, 0.12 part of glycerin monostearate, 0.15 part of sucrose fatty acid ester and 0.15 part of sodium caseinate in parts by mass.

Sodium caseinate: is a good emulsifier, consisting of 4 major proteins: α s 1-casein, α s 2-casein, β -casein, κ -casein, wherein β -casein and α s 1-casein contribute the most to the stability of the emulsified system. The sodium caseinate has strong emulsifying property, can respectively react with water and lipid, and fully emulsifies grease at a water-oil emulsification interface. Uniformly distributed in the meat product, prevents the grease from separating from substances such as protein, starch and the like in the meat product, and causes the product to become hard and dry, and simultaneously has the functions of tenderizing and increasing nutrition.

Glyceryl monostearate: has strong emulsifying effect, can disperse fat raw materials better, can be firmly combined with water and starch, and can inhibit the phenomena of bleeding, shrinkage or hardening.

Sucrose fatty acid ester: has good emulsifying property, and also has moistening, dispersing, viscosity regulating, taste improving, and antibacterial effects. The high-hydrophilicity sucrose-producing fatty acid ester is an ideal emulsifier for meat products, has low toxicity, is metabolized and converted in vivo, and finally generates glucose, fructose and fatty acid to be absorbed and utilized.

The emulsion is obtained by compounding the sodium caseinate, the glyceryl monostearate and the sucrose fatty acid ester, and the emulsifying effect of the compounded emulsion is improved by optimizing the optimal compounding ratio. And mixing the animal oil and the compound emulsion, emulsifying, combining fat and water under the action of the emulsion to form a W/O structure, constructing a W/O emulsified fat system, and then combining chopping and seasoning to form an emulsified fat-protein composite gel system under the action of myofibrillar protein so as to improve the water retention effect.

The inventor also finds that factors influencing the emulsification effect include emulsification temperature, emulsification time, fat-water ratio and the addition amount of a compound emulsifier, and optimizes the optimal parameters of the factors through experiments by taking the emulsification stability, texture and color difference of the product as response values so as to achieve the effects of improving water retention and stability and realize good mouthfeel of the sturgeon nutrition bar.

In conclusion, the invention provides a method for manufacturing the freshwater fish nutrition bar aiming at the defects that the hardness is higher, the chewing strength is poor, the water loss becomes hard after long-term storage and the like in most of the few meat nutrition bars on the market at present. The method is characterized in that freshwater fish (sturgeon) is used as a raw material, and the steps of pretreatment of the raw material, deodorization, preparation of emulsion, preparation of emulsified fat, chopping and seasoning, evacuation, molding, drying, packaging and sterilization are carried out, so that the water retention of the freshwater fish nutrition bar is remarkably improved, and the quality structure of the freshwater fish nutrition bar is improved. By utilizing the pre-emulsification effect, fat and water are combined under the action of an emulsifier to form a W/O structure, and then the W/O structure is added into minced fillet to finally form an emulsified fat-minced fillet gel composite system, so that the effects of improving the water retention and the stability are achieved, the proper drying condition is combined, the good mouth feel of the sturgeon nutrition bar is realized, and the problem that the meat nutrition bar is hardened due to dehydration in the processing/preservation process is effectively solved. According to the invention, fat pre-emulsification is applied to the preparation of the freshwater fish nutrition bar for the first time, and the water-retaining property and stability of the sturgeon nutrition bar in the processing/storage process are obviously improved by constructing an emulsified fat-myofibrillar protein composite gel system, so that the texture improving effect is finally achieved, the problem of water loss hardening of the meat nutrition bar in the processing/storage process is effectively solved, and the method has wide market prospect and practical application value, and has wide market prospect and practical application value.

It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Claims

1. a preparation method of a freshwater fish nutrition bar, is characterized in that: comprise,

Preparation of the emulsion: in parts by mass, weigh 0.12 part of glycerol monostearate, 0.15 part of sucrose fatty acid ester, and 0.15 part of sodium caseinate and mix, add 100 parts of hot water at 65° C. After shearing and mixing evenly, cool to 28~32℃ to obtain an emulsion, which is ready for use;

Preparation of emulsified fat: Weigh 2.5 parts of animal oil, add 0.8 part of the above-mentioned emulsion, and carry out emulsification treatment at 25 °C, and the obtained emulsified fat is allowed to stand at 25 °C for 1 to 2 hours before use;

Chopping and seasoning: Weigh 50 parts of freshwater fish meat after deodorization treatment, add 1.5 parts of salt, 0.05 to 0.25 parts of compound phosphate, chop and mix for 3 minutes, add 2.5 parts of animal oil and the above-mentioned emulsified fat and mix to make emulsified surimi , then add the ingredients and mix well.

2. The preparation method of freshwater fish nutrition bar as claimed in claim 1, is characterized in that: described animal oil is the lard that pig backfat is refined and filtered.

3. the preparation method of freshwater fish nutrition bar as claimed in claim 1, is characterized in that: described seasoning is made up of white sugar, ginger powder, five-spice powder, pepper powder, rice wine, soy sauce; In percentage terms, the white sugar is 8% to 10%, the ginger powder is 0.1% to 0.2%, the five-spice powder is 0.1% to 0.2%, the pepper powder is 0.1% to 0.2%, and the rice wine is 0.1% to 0.2%. 5% to 7%, and the soy sauce is 3% to 4%.

4. the making method of freshwater fish nutrition bar as claimed in claim 1, is characterized in that: also comprise,

Pretreatment: slaughter the freshwater fish, clean the fish body, remove the skin and vertebrae, and cut the fish meat into 6cm×6cm×3cm pieces;

Deodorization: put the pretreated fish pieces in deodorization solution, and soak them at 30~35℃ for 30~45min;

Evacuation: the emulsified surimi after being chopped and seasoned is subjected to vacuum treatment for 6 to 10 minutes, and the air contained in the surimi is removed;

Forming: the emulsified surimi after the evacuation treatment is pressed into a rod-shaped product with a diameter of 1 cm and a length of 6.5 cm;

Drying: put the formed freshwater fish nutrition bar into a hot air drying box for drying;

Packaging: After cooling the dried freshwater fish nutrition bar, vacuum packaging is carried out;

Sterilization: Sterilize the freshwater fish nutrition bar after vacuum packaging, the sterilization temperature is 80~90℃, and the sterilization time is 30~40min.

5. the preparation method of the freshwater fish nutrition bar as claimed in claim 1, is characterized in that: the fish piece after pretreatment is placed in the fish-removing liquid, and the fish-piece mass ratio after the fish-removing liquid and the pretreatment is 2: 1.

6. The preparation method of freshwater fish nutrition bar as claimed in claim 5, it is characterized in that: described deodorizing liquid is formed by mixing water and yeast, and in terms of water mass percentage, the addition amount of yeast is 0.05%～0.3% %.

7. The preparation method of freshwater fish nutrition bar as claimed in claim 4, is characterized in that: described drying, the drying temperature is 65～70 ℃, and the drying time is 2～3h.

8. the preparation method of the freshwater fish nutrition bar as described in any one in claim 1～7, is characterized in that: described freshwater fish is sturgeon.