CN103039999A - Manufacturing method of fish scale collagen congelation leisure food - Google Patents
Manufacturing method of fish scale collagen congelation leisure food Download PDFInfo
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Abstract
The invention relates to a manufacturing method of fish scale collagen congelation leisure food. The fish scale collagen congelation leisure food comprises fish scale collagen, a konjaku flour, water, sodium cyclamate, carrageenan, citric acid, xylitol, vitamin A, lysine, heme, sodium carbonate, edible essence and edible pigment. The manufacturing method comprises the following steps of: cleaning and drying fish scales, carrying out decalcification and extraction on the fish scales, filtering the extract, further carrying out deodorization and decolorizing treatment on the filtered extract, and freeze drying the extract to obtain collagen; and mixing and processing the collagen with other adjuncts through a matching technology to obtain congelation leisure food, carrying out UHT (Ultra Heat Treatment) sterilization on the congelation leisure food, and carrying out aseptic filling to obtain a finished product. The product manufactured by the method has smooth and tender taste, has various biological activities of cosmetology, anti-osteoporosis, lowering in blood pressure, improvement in memory and sleep, antioxidation and the like and has high added values; and with the adoption of the fish scale collagen congelation leisure food, the environmental pollution is reduced, the waste is changed into valuable things, the market prospect is wide, and the development of fish processing industry is propelled.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, be specifically related to a kind of fish scale collagen leisure food and preparation method thereof that congeals, belong to food processing technology field.
Background technology
China's processing of aquatic products is with a long history, processing mode is various, has developed into a process systems that comprises fishery refrigeration and frozen goods, dried product, fish gruel and goods, can, the series of products such as smoked product, fish meal, fish oil, seaweed food, medication chemistry and health products that salt down.Tilapia mossambica is as a kind of main freshwater fish of earning foreign exchange of China, mainly the form with freezing Tilapia Fillet exports, until China Tilapia mossambica processing enterprise in 2006 just reaches about 120, can produce a large amount of leftover bits and pieces (comprising fish head, fish scale, fish-skin, fish-bone, internal organ and meat mincing) in the process of processing Tilapia Fillet, these processing byproducts only small part are utilized low value products such as making fish meal, all the other major parts are dropped, and have caused the wasting of resources and to the severe contamination of surrounding environment.Wherein fish scale accounts for 2% ~ 3% of fish gross weight, contains more collagen, fish oil, crude fat, calcium and phosphorus hydroxyapatite.
Fish scale has good medical value in traditional Chinese medicine, and Li Shizhen (1518-1593 A.D.) medical value to fish scale in Compendium of Material Medica is discussed, and points out: its nature and flavor of squama are sweet, salty, flat.Function cures mainly: nourish blood, fall apart blood, hemostasis; Control under haematemesis, aplastic anemia, the uterine bleeding band, the stasis of blood stagnates stomachache, anal fistula; Treat sore, nameless sores or boils, mastitis, burn and scald, invigorate the kidney and stop nocturnal emission; Control hemophilia, leukaemia, postpartum anemic fainting etc.Modern study shows, fish scale is anticancer, anti-ageing, the function that reduces serum total cholesterol and triglyceride in addition.
Fish scale can also be processed into collagen, gelatin etc. and be applied in the food industry.CN101886106A discloses the method that a kind of enzymatic isolation method extracts fish scale collagen; CN102212597A discloses a kind of method of producing collagen polypeptide, natural colouring matter and fish oil with fish skin and scale; the present invention selects to do main material with the Tilapia mossambica fish scale; but make leisure ready-to-eat food---the collagen gel of suitability for industrialized production; to improve the utilization rate of leftovers of tilapia; reduce refuse and dump protection of the environment.After adopting citric acid that fish scale is carried out the decalcification processing, extract its collagen, technique is simple, and production cost is low; Collagen has beauty treatment, anti-osteoporosis, the multiple biologically active such as hypotensive, anti-oxidant, the leisure food of production, and edible safety is convenient, and mouthfeel is smooth, and is nutritious; Have moisture-keeping function, can improve elasticity and the pliability of skin, the skin disease that skin irritatin, ultraviolet ray irradiation are caused has good improvement effect.
In addition, use for a long time computer or reading to be easy to reduce eyesight today of scientific and technical high speed development, the present invention is added into bunge bedstraw herb shape inclusion with vitamin A, can prevent the blurring of image, alleviates the kopiopia of using in study, the work; Strengthen lysine in the starlike inclusion, have the effect that improves memory, improves sleep, people are easily released the pressure in allegro life; For the anaemia phenomenon of Chinese women higher proportion, in heart shape inclusion, add ferroheme, can prevent hypoferric anemia, the women is had rosy cheeks, improve health status.
Summary of the invention
The objective of the invention is the phenomenon for a large amount of fish scale waste pollution environment that produce in the processing of aquatic products, develop the leisure food that a kind of added value is high, have function affect.
Another object of the present invention provides the congeal preparation method of leisure food of a kind of fish scale collagen.
In order to address the above problem, the technical solution adopted in the present invention is:
A kind of fish scale collagen leisure food that congeals is comprised of the percentage component of following weight portion:
Fish scale collagen 2% ~ 6% konjaku powder 0.025% ~ 0.125%
Honey element 0.05% ~ 0.1% carragheen 0.2% ~ 0.5%
Citric acid 0.15% ~ 0.3% xylitol 3% ~ 6%
Vitamin A 0.001% ~ 0.005% lysine 0.01% ~ 0.035%
Ferroheme 0.01% ~ 0.035% sodium carbonate 0.0025% ~ 0.0125%
Flavoring essence 0.03% ~ 0.07% food coloring 0.06% ~ 0.1%
Water surplus.
The congeal preparation method of leisure food of a kind of fish scale collagen comprises the steps:
(1) fish scale collagen produces
The technological process of producing fish scale collagen is:
Fish scale → cleaning → oven dry → decalcification → extract → filter → take off raw meat → decolouring → filtration → freeze drying → collagen;
(2) making of product
Production process chart such as Fig. 1:
Fish scale collagen and carragheen are soluble in water by a certain percentage, boil rear adding honey element, xylitol, citric acid, pigment, flavor deployment, get fish scale collagen liquid; With konjaku powder and sodium carbonate heating soluble in water, add respectively lysine, ferroheme and vitamin A, through mould shape in addition; Product after the typing is soaked in dealkalize in the certain density citric acid solution, adds in the deployed fish scale collagen liquid product test package and get final product behind UHT sterilization, sterile filling after distilled water cleans.
Decalcification in the described step (1) is that per 7 ~ 13g fish scale is dipped in 200 ~ 300mL mass fraction is decalcification 30 ~ 60min in 5% ~ 15% the citric acid solution, then cleans with distilled water; Extraction is to be after 40% ~ 60% citric acid solution is pressed 3:10 and extracted 2 ~ 4h, to get the rough liquid of collagen with the fish scale after the decalcification and mass fraction; Take off raw meat and be that to add volume ratio in the collagen extract be 0.5% ~ 2% liquor and 0.5% ~ 2% light-coloured vinegar, leave standstill 1 ~ 3h, and then to add mass fraction be 1.0% ~ 3.0% beta-schardinger dextrin-, at 40 ~ 80 ℃ of lower embedding 40 ~ 80 min of temperature; Decolouring is to be 2% ~ 4% active carbon at 40 ~ 65 ℃ of lower absorption 20 ~ 40min with mass fraction.
It is to be that 1% ~ 5% konjaku powder and 0.1% ~ 0.5% sodium carbonate join in 95% ~ 99% water (50 ~ 90 ℃) with mass fraction that konjaku flour in the described step (2) becomes glue, stirs 5 ~ 10min, at 80 ~ 100 ℃ of heating water bath 30 ~ 90min; The konjac glucomannan dealkalize is that konjac glucomannan is soaked in mass fraction is 4 ~ 6h in 0.5% ~ 1% citric acid solution; The UHT sterilization is with collagen liquid in the situation that continuous-flow is heated to 130 ℃ ~ 135 ℃, and keeps continuously 2 seconds ~ 5 seconds.
The invention has the beneficial effects as follows:
(1) in decalcification, extraction, seasoning process, uses and add citric acid, reduced the pH value of product, then reduce the heat resistance of microorganism, can improve the preservation time after improving mouthfeel; The extraction process of collagen is simple, and cost is lower;
(2) technology that adopts physical method and chemical method to combine is removed raw meat.It is to add 0.5% ~ 2% liquor and 0.5% ~ 2% light-coloured vinegar in the collagen extract that chemistry removes deodorization method, processes 1 ~ 3h; Physical method is for the beta-schardinger dextrin-of interpolation 1.0% ~ 3.0%, at 40 ~ 80 ℃ of lower embedding 40 ~ 80min of temperature; The highly developed pore structure of recycling active carbon and the huge characteristics such as specific area, absorption fishy smell material reduces fishy smell in the degree of maximum;
(3) product primary raw material collagen has beauty treatment, anti-osteoporosis, the multiple biologically active such as hypotensive, anti-oxidant, the leisure food of production, and edible safety is convenient, and mouthfeel is smooth, and is nutritious.Have moisture-keeping function, can improve elasticity and the pliability of skin, the skin disease that skin irritatin, ultraviolet ray irradiation are caused has good improvement effect, has undoubtedly very strong attraction for women's beauty functions of liking to be beautiful;
(4) in three kinds of inclusions, added respectively vitamin A, lysine and ferroheme and carried out fortification; Vitamin A is added into bunge bedstraw herb shape inclusion, can prevents the blurring of image, alleviate the kopiopia of using in study, the work; Strengthen lysine in the starlike inclusion, have the effect that improves memory, improves sleep, in allegro life, can easily release the pressure; For the anaemia phenomenon, in heart shape inclusion, add ferroheme, can treat hypoferric anemia, improve the human health situation;
(5) utilize the stock of fish of China's abundant, fish scale collagen is researched and developed, produce the leisure food that product purpose is wide, added value is high, make a silk purse out of a sow's ear, reduced environmental pollution, market prospects are wide, have positive realistic meaning to promoting the aquatic products processing long term growth;
(6) in order to estimate the pouplarity of product, we have carried out a survey---and " accurate new product market survey ".Now regain 120 parts of test papers, wherein 103 parts effectively, through sorting-out in statistics, the investigator is by attractions such as the nutritive value of this product, packing feature, environmental protection concepts; If product is added, there is 93.2% consumer can consider to buy; This shows, this product belongs to nutrition, health, the innovative aquatic products leisure snacks of having good taste, and market prospects are optimistic.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment:
Below by embodiment the present invention is described in further details, these embodiment only are used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
The congeal preparation method of leisure food of fish scale collagen comprises the steps:
1. fish scale collagen produces
The technological process of producing fish scale collagen is:
Fish scale → cleaning → oven dry → decalcification → extract → filter → take off raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting the 7g fish scale, to be dipped in the 200mL mass fraction be decalcification 30min in 5% the citric acid solution, cleans with distilled water;
(2) extract: the fish scale after the decalcification and mass fraction be 40% citric acid solution by 3:10 extraction 2h after, get the rough liquid of collagen;
(3) take off raw meat: adding volume fraction in the collagen extract is 0.5% liquor and 0.5% light-coloured vinegar, leaves standstill 1h; Add again mass fraction and be 1.0% beta-schardinger dextrin-, at 40 ℃ of lower embedding 40 min of temperature;
(4) decolouring: be that 2% active carbon is at 40 ℃ of lower 20min of absorption with mass fraction;
2. the making of product
Production process chart such as Fig. 1:
(1) fish scale collagen liquid: fish scale collagen and carragheen is soluble in water by a certain percentage, boil rear adding honey element, xylitol, citric acid, pigment, flavor deployment, get fish scale collagen liquid;
(2) konjaku flour becomes glue: get 5g konjaku powder and 0.5g sodium carbonate and add in the 94.5g water, at 90 ℃ of lower 5min that stir, then in 80 ℃ of water-baths, heat 90min, add respectively lysine, ferroheme and vitamin A, being soaked in mass fraction behind mould shape is dealkalize 6h in 1% citric acid solution, cleans with distilled water;
(3) UHT sterilization: add in the deployed fish scale collagen liquid after cleaning, carry out the UHT sterilization, sterilization is in the situation that continuous-flow is heated to 135 ℃, and keeps continuously 2 seconds, test package and get final product behind the sterile filling.
Embodiment 2
The congeal preparation method of leisure food of fish scale collagen comprises the steps:
1. fish scale collagen produces
The technological process of producing fish scale collagen is:
Fish scale → cleaning → oven dry → decalcification → extract → filter → take off raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting the 13g fish scale, to be dipped in the 300mL mass fraction be decalcification 60min in 15% the citric acid solution, cleans with distilled water;
(2) extract: the fish scale after the decalcification and mass fraction be 60% citric acid solution by 3:10 extraction 4h after, get the rough liquid of collagen;
(3) take off raw meat: adding volume fraction in the collagen extract is 2% liquor and 2% light-coloured vinegar, leaves standstill 3h; Add again mass fraction and be 3.0% beta-schardinger dextrin-, at 80 ℃ of lower embedding 80 min of temperature;
(4) decolouring: be that 4% active carbon is at 65 ℃ of lower 40min of absorption with mass fraction;
2. the making of product
Production process chart such as Fig. 1:
(1) fish scale collagen liquid: fish scale collagen and carragheen is soluble in water by a certain percentage, boil rear adding honey element, xylitol, citric acid, pigment, flavor deployment, get fish scale collagen liquid;
(2) konjaku flour becomes glue: get 5g konjaku powder and 0.5g sodium carbonate and add in the 94.5g water, at 90 ℃ of lower 5min that stir, then in 80 ℃ of water-baths, heat 90min, add respectively lysine, ferroheme and vitamin A, being soaked in mass fraction behind mould shape is dealkalize 6h in 1% citric acid solution, cleans with distilled water;
(3) UHT sterilization: add in the deployed fish scale collagen liquid after cleaning, carry out the UHT sterilization, sterilization is in the situation that continuous-flow is heated to 135 ℃, and keeps continuously 2 seconds, test package and get final product behind the sterile filling.
[0017] embodiment 3
The congeal preparation method of leisure food of fish scale collagen comprises the steps:
1. fish scale collagen produces
The technological process of producing fish scale collagen is:
Fish scale → cleaning → oven dry → decalcification → extract → filter → take off raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting the 10g fish scale, to be dipped in the 250mL mass fraction be decalcification 50min in 10% the citric acid solution, cleans with distilled water;
(2) extract: the fish scale after the decalcification and mass fraction be 50% citric acid solution by 3:10 extraction 3h after, get the rough liquid of collagen;
(3) take off raw meat: adding volume fraction in the collagen extract is 1% liquor and 1% light-coloured vinegar, leaves standstill 2h; Add again mass fraction and be 2.0% beta-schardinger dextrin-, embedding 60 min under temperature 60 C;
(4) decolouring: be that 3% active carbon is at 50 ℃ of lower 30min of absorption with mass fraction.
2. the making of product
Production technological process such as Fig. 1:
(1) fish scale collagen liquid: fish scale collagen and carragheen is soluble in water by a certain percentage, boil rear adding honey element, xylitol, citric acid, pigment, flavor deployment, get fish scale collagen liquid;
(2) konjaku flour becomes glue: get 3g konjaku powder and 0.3g sodium carbonate and add in the 96.7g water, at 70 ℃ of lower 8min that stir, then in 90 ℃ of water-baths, heat 60min, add respectively lysine, ferroheme and vitamin A, being soaked in mass fraction behind mould shape is dealkalize 5h in 0.8% citric acid solution, cleans with distilled water;
(3) UHT sterilization: add in the deployed fish scale collagen liquid after cleaning, carry out the UHT sterilization, sterilization is in the situation that continuous-flow is heated to 132 ℃, and keeps continuously 3 seconds, test package and get final product behind the sterile filling.
Claims (9)
1. fish scale collagen leisure food that congeals, it is characterized in that: the percentage component by following weight portion forms:
Fish scale collagen 2% ~ 6% konjaku powder 0.025% ~ 0.125%
Honey element 0.05% ~ 0.1% carragheen 0.2% ~ 0.5%
Citric acid 0.15% ~ 0.3% xylitol 3% ~ 6%
Vitamin A 0.001% ~ 0.005% lysine 0.01% ~ 0.035%
Ferroheme 0.01% ~ 0.035% sodium carbonate 0.0025% ~ 0.0125%
Flavoring essence 0.03% ~ 0.07% food coloring 0.06% ~ 0.1%
Water surplus.
2. one kind for the preparation of the congeal method of leisure food of fish scale collagen claimed in claim 1, it is characterized in that: comprise the steps:
(1) fish scale collagen produces
The technological process of producing fish scale collagen is:
Fish scale → cleaning → oven dry → decalcification → extract → filter → take off raw meat → decolouring → filtration → freeze drying → collagen;
(2) the making concrete technology flow process of product
Fish scale collagen and carragheen are soluble in water by a certain percentage, boil rear adding honey element, xylitol, citric acid, pigment, flavor deployment, get fish scale collagen liquid; With konjaku powder and sodium carbonate heating soluble in water, add respectively lysine, ferroheme and vitamin A, through mould shape in addition; Product after the typing is soaked in dealkalize in the certain density citric acid solution, adds in the deployed fish scale collagen liquid product test package and get final product behind UHT sterilization, sterile filling after distilled water cleans.
3. the fish scale collagen according to claim 2 preparation method of leisure food of congealing, it is characterized in that: the decalcification in the described step (1) is that per 7 ~ 13g fish scale is dipped in 200 ~ 300mL mass fraction is decalcification 30 ~ 60min in 5% ~ 15% the citric acid solution, then cleans with distilled water.
4. the fish scale collagen according to claim 2 preparation method of leisure food of congealing, it is characterized in that: the extraction in the described step (1) is to be after 40% ~ 60% citric acid solution is pressed 3:10 and extracted 2 ~ 4h, to get the rough liquid of collagen with the fish scale after the decalcification and mass fraction.
5. the fish scale collagen according to claim 2 preparation method of leisure food of congealing is characterized in that: the raw meat that takes off in the described step (1) is that to add volume ratio in the collagen extract be 0.5% ~ 2% liquor and 0.5% ~ 2% light-coloured vinegar, leaves standstill 1 ~ 3h; And then to add mass fraction be 1.0% ~ 3.0% beta-schardinger dextrin-, at 40 ~ 80 ℃ of lower embedding 40 ~ 80 min of temperature.
6. the fish scale collagen according to claim 2 preparation method of leisure food of congealing is characterized in that: the decolouring in the described step (1) is to be that 2% ~ 4% active carbon is at 40 ~ 65 ℃ of lower absorption 20 ~ 40min with mass fraction.
7. the fish scale collagen according to claim 2 preparation method of leisure food of congealing, it is characterized in that: it is to be that 1% ~ 5% konjaku powder and 0.1% ~ 0.5% sodium carbonate join in 95% ~ 99% water with mass fraction that the konjaku powder in the described step (2) becomes glue, the temperature of water is 50 ~ 90 ℃, stir 5 ~ 10min, at 80 ~ 100 ℃ of heating water bath 30 ~ 90min.
8. the fish scale collagen according to claim 2 preparation method of leisure food of congealing is characterized in that: the konjac glucomannan dealkalize in the described step (2) is that konjac glucomannan is soaked in mass fraction is 4 ~ 6h in 0.5% ~ 1% citric acid solution.
9. the fish scale collagen according to claim 2 preparation method of leisure food of congealing, it is characterized in that: the UHT sterilization in the described step (2) is with collagen liquid in the situation that continuous-flow is heated to 130 ℃ ~ 135 ℃, and keeps continuously 2 seconds ~ 5 seconds.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238850A (en) * | 2013-05-31 | 2013-08-14 | 郑玉军 | Weight-loosing food and preparation method thereof |
| CN103907944A (en) * | 2014-03-27 | 2014-07-09 | 雷泉 | Preparation method and product of pigskin collagen jelly food |
| CN104012747A (en) * | 2014-05-21 | 2014-09-03 | 北京化工大学 | Scale collagen extraction method and associated food production method |
| CN110897107A (en) * | 2019-12-06 | 2020-03-24 | 贵州省生物技术研究所 | Fish scale jelly and preparation method thereof |
| CN111387474A (en) * | 2020-03-23 | 2020-07-10 | 江西师范大学 | High-quality fish gelatin and gilliding powder and preparation method thereof |
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| CN103907944A (en) * | 2014-03-27 | 2014-07-09 | 雷泉 | Preparation method and product of pigskin collagen jelly food |
| CN104012747A (en) * | 2014-05-21 | 2014-09-03 | 北京化工大学 | Scale collagen extraction method and associated food production method |
| CN110897107A (en) * | 2019-12-06 | 2020-03-24 | 贵州省生物技术研究所 | Fish scale jelly and preparation method thereof |
| CN111387474A (en) * | 2020-03-23 | 2020-07-10 | 江西师范大学 | High-quality fish gelatin and gilliding powder and preparation method thereof |
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Effective date of registration: 20170925 Address after: 266108, No. 4, Liuting Industrial Park, Chengyang District, Shandong, Qingdao Patentee after: Qingdao Zhongxin food science and Technology Co., Ltd. Address before: 524000 Guangdong city of Zhanjiang Province East Huguangyan Mazhang District of Guangdong Ocean University Patentee before: Guangdong Ocean University |