液氮沉浸速冻鱼丸的工艺优化

Optimization of liquid nitrogen frozen on fish balls

为提高速冻鱼丸的品质质量、缩短速冻工艺时间,以液氮沉浸作为速冻冷媒介质对速冻鱼丸工艺配方进行研究。研究了不同夹心材料对冻裂率的影响,并在单因素的基础上,利用响应面法优化液氮速冻鱼丸的工艺配方,研究鱼丸中TG酶(谷氨酰胺转氨酶)、羟丙基淀粉、大豆分离蛋白添加量对液氮速冻鱼丸的弹性、感官的影响。结果表明:液氮沉浸式冻结鱼丸的最佳时间为45 s,利用大豆组织蛋白10%作为夹心材料,冻裂率为0。在解决冻裂率的基础上,TG酶、羟丙基淀粉、大豆分离蛋白添加量分别为1.19 U/g,14.9%,3.93%时,液氮速冻鱼丸的预测值弹性为0.955,感官评分为92.5,结果验证与实验预测相对误差值为3.00%,开发出了液氮沉浸式冻结鱼丸的新型冻结工艺配方。

In order to improve the quality of fish balls and shorten the technological time, the craft formula of fish balls used liquid nitrogen as quick freezing agent was studied.On the basis of single factor experiment, using response surface methodology to optimize the process formula of liquid nitrogen frozen fish balls, springiness and sensory evaluation effects of liquid nitrogen frozen fish balls adding amount of T-Gase, hydroxypropyl starch and SPI were investigated.The results showed that the optimum freezing time was 45 s,.the addition amount of T-Gase, hydroxypropyl starch and SPI were 1.19 U/g, 14.9% and 3.93%, respectively, and then Springiness of the fish bails was 0.955, the highest sensory evaluation was 92.5.In addition, the influences of different sandwich materials on cracking rate of fish balls have also been studied.When the sandwich material was 10% of soybean protein, the cracking rate was 0 and the relative error between the verified value and the predicted value was 3%.The study provided a theoretical reference for the application of liquid nitrogen on food process.