| Minced fish product is a kind of traditional Chinese food, and fish balls, as a typical one of minced fish products, has deeply loved by a lot of people. The fish balls with good quality is not only taste delicious, tender, juicy, but also rich nutritive and not greasy. To explore the diversification of the fish balls products, more and more research has focused in the new fish balls material blending process. Kong Shi Chun (Ulva pertusa Kjellm) is a large edible algae, and has a relatively wide distribution in coastal cities in China. Recently, proved to have a variety of human body health care value, seaweed has came to the fore in the field of food industry. As a good source of seaweed polysaccharides, Ulva pertusa Kjellm can be used as auxiliary materials involved in the production of fish balls, which can improve the quality of the taste of fish balls, and improve the nutritional value at meanwhile. The investigation studied with food-grade Ulva as raw material, using the superfine-grinding technology for Ulva powder preparation, and discussed the properties of micro powder and enzymatic hydrolysis of polysaccharide dissolution optimal condition by using single factor and orthogonal test. And finally made the comparison of the three kinds of treatment effect on the quality of fish balls. Main conclusions are as follows:(1) As Ulva powder particle size decreasing, and its solubility has improved, the water binding capacity and the oil binding capacity increased corresponding, and the chromatism and swelling also increased. In polysaccharide dissolution experiment, not only the decrease of the powder particle size was beneficial to Ulva polysaccharide dissolution, but also treatment time and temperature raise the polysaccharide dissolution.(2) The single factor experiment results indicated that Ulva powder particle size greater than 200 mesh, the dosage of enzyme for 40 U/mg, temperature at 50℃,60 min digestion time, pH value of 6 and solid-liquid ratio of 1:40 of each factor was the best conditions of polysaccharide dissolution. To study the three factors of Ulva granularity, cellulase enzyme activity and the enzyme solution temperature, in which the actual process of enzymatic hydrolysis of polysaccharides comprehensive effects of dissolution, this study was carried out by the three factors of the orthogonal experiment, the results indicated that temperature has the greatest influence of polysaccharide dissolution rate, followed by enzymatic activity, moreover is the digestion time. Ulva polysaccharide extraction of the optimal process conditions for:Ulva powder particle size greater than 200 mesh, the dosage of enzyme preparation for 60 U/mg, enzymes digestion temperature 45℃, enzymolysis time 70 min, the pH value of 6, material liquid than 1:40.(3) The essay has confirmed the factors affect the quality of fish balls at each single factor experimental, the best level was at 0.4% dosage, crushing particle size in 200 mesh, and the use of hot water dissolving process as Kong Shi Chun pretreatment method of micro powder, respectively. Considering the potential interaction between factors, for these three factors orthogonal experiment research, the study has also determinedthe fish balls for optimum production conditions for the granularity is 200 Ulva powder with 85℃ hot water treatment after 80 minutes, with 0.4% of the proportion added to the fish paste, and then by conventional craft production, get the highest quality of fish balls. |
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