CN103039999B - 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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- CN103039999B CN103039999B CN201210479136.6A CN201210479136A CN103039999B CN 103039999 B CN103039999 B CN 103039999B CN 201210479136 A CN201210479136 A CN 201210479136A CN 103039999 B CN103039999 B CN 103039999B
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Abstract
The invention relates to a fish scale collagen congelation leisure food and a manufacturing method thereof. 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 with the form of freezing Tilapia Fillet, export, until China Tilapia mossambica processing enterprise in 2006 has just reached 120 left and right, in the process of processing Tilapia Fillet, can produce a large amount of leftover bits and pieces (comprising fish head, fish scale, fish-skin, fish-bone, internal organ and meat mincing), 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 the severe contamination to 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, Li Shizhen (1518-1593 A.D.) is discussed the medical value of fish scale in < < Compendium of Materia Medica > >, 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, uterine bleeding band, the stagnant stomachache of the stasis of blood, 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 food industry.CN101886106A discloses a kind of method of enzymatic isolation method extraction 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 Tilapia mossambica fish scale; make can suitability for industrialized production leisure ready-to-eat food---collagen gel; to improve the utilization rate of leftovers of tilapia; reduce refuse and dump, protection of the environment.Adopt citric acid to carry out, after decalcification processing, extracting its collagen to fish scale, 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, 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, today of scientific and technical high speed development, use for a long time computer or reading to be easy to reduce eyesight, the present invention is added into bunge bedstraw herb shape inclusion by vitamin A, can prevent the blurring of image, alleviates the use kopiopia in study, work; In starlike inclusion, strengthen lysine, there is 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, women is had rosy cheeks, improve health status.
Summary of the invention
The object of the invention is the phenomenon for a large amount of fish scale waste pollution environment that produce in 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 is to provide 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 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 → extraction → filtration → de-raw meat → decolouring → filtration → freeze drying → collagen;
(2) making of product
Production process chart is as Fig. 1:
Fish scale collagen and carragheen are soluble in water by a certain percentage, add honey element, xylitol, citric acid, pigment, flavor deployment after boiling, and obtain fish scale collagen liquid; Separately, by konjaku powder and sodium carbonate heating soluble in water, add respectively lysine, ferroheme and vitamin A, through mould shape; Product after sizing is soaked in dealkalize in certain density citric acid solution, and distilled water adds in deployed fish scale collagen liquid after cleaning, product test package and get final product after UHT sterilization, sterile filling.
Decalcification in described step (1) is that every 7 ~ 13g fish scale is dipped in to 200 ~ 300mL mass fraction is decalcification 30 ~ 60min in 5% ~ 15% citric acid solution, then with distilled water, cleans; The citric acid solution that extraction is is 40% ~ 60% by the fish scale after decalcification and mass fraction extracts after 2 ~ 4h by 3:10, obtains the rough liquid of collagen; De-raw meat is that in collagen extract, to add volume ratio be 0.5% ~ 2% white wine and 0.5% ~ 2% light-coloured vinegar, standing 1 ~ 3h, and then add the beta-schardinger dextrin-that mass fraction is 1.0% ~ 3.0%, embedding 40 ~ 80 min at 40 ~ 80 ℃ of temperature; Decolouring is to be that 2% ~ 4% active carbon adsorbs 20 ~ 40min at 40 ~ 65 ℃ with mass fraction.
Konjaku flour plastic in described step (2) is to be that 1% ~ 5% konjaku powder and 0.1% ~ 0.5% sodium carbonate join in 95% ~ 99% water (50 ~ 90 ℃) by mass fraction, stirs 5 ~ 10min, at 80 ~ 100 ℃ of heating water bath 30 ~ 90min; Konjac glucomannan dealkalize is that konjac glucomannan is soaked in to mass fraction is 4 ~ 6h in 0.5% ~ 1% citric acid solution; UHT sterilizing is that collagen liquid is heated to 130 ℃ ~ 135 ℃ the continuous-flow in the situation that, and keeps continuously 2 seconds ~ 5 seconds.
the invention has the beneficial effects as follows:
(1) in decalcification, extraction, seasoning process, use and add citric acid, having reduced the pH value of product, then reducing 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 in collagen extract, to add 0.5% ~ 2% white wine and 0.5% ~ 2% light-coloured vinegar that chemistry removes deodorization method, processes 1 ~ 3h; Physical method is for adding 1.0% ~ 3.0% beta-schardinger dextrin-, embedding 40 ~ 80min at 40 ~ 80 ℃ of temperature; The features such as the pore structure that recycling active carbon is highly developed and huge specific area, absorption fishy smell material reduces fishy smell in maximum degree;
(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, 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, for women's beauty functions of liking to be beautiful, has undoubtedly very strong attraction;
(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 use kopiopia in study, work; In starlike inclusion, strengthen lysine, there is the effect that improves memory, improves sleep, in allegro life, can easily release the pressure; For anaemia phenomenon, in heart shape inclusion, add ferroheme, can treat hypoferric anemia, improve 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, to promoting aquatic products processing long term growth to have positive realistic meaning;
(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, 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; As can be seen here, this product belongs to nutrition, health, the innovative aquatic products leisure snacks of having good taste, market prospects optimism.
accompanying drawing explanation
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 are only 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 → extraction → filtration → de-raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting 7g fish scale, to be dipped in 200mL mass fraction be decalcification 30min in 5% citric acid solution, cleans with distilled water;
(2) extract: the citric acid solution that the fish scale after decalcification and mass fraction are 40% extracts after 2h by 3:10, obtains the rough liquid of collagen;
(3) de-raw meat: adding volume fraction in collagen extract is 0.5% white wine and 0.5% light-coloured vinegar, standing 1h; Add again mass fraction and be 1.0% beta-schardinger dextrin-, embedding 40 min at 40 ℃ of temperature;
(4) decolouring: the active carbon that is 2% with mass fraction adsorbs 20min at 40 ℃;
2. the making of product
Production process chart is as Fig. 1:
(1) fish scale collagen liquid: by soluble in water by a certain percentage to fish scale collagen and carragheen, add honey element, xylitol, citric acid, pigment, flavor deployment after boiling, obtain fish scale collagen liquid;
(2) konjaku flour plastic: get 5g konjaku powder and 0.5g sodium carbonate and add in 94.5g water, at 90 ℃, stir 5min, then in 80 ℃ of water-baths, heat 90min, add respectively lysine, ferroheme and vitamin A, after mould shape, being soaked in mass fraction is dealkalize 6h in 1% citric acid solution, cleans with distilled water;
(3) UHT sterilizing: add after cleaning in deployed fish scale collagen liquid, carry out UHT sterilizing, sterilizing is to be heated to 135 ℃ in the situation that of continuous-flow, and keeps continuously 2 seconds, test package and get final product after 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 → extraction → filtration → de-raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting 13g fish scale, to be dipped in 300mL mass fraction be decalcification 60min in 15% citric acid solution, cleans with distilled water;
(2) extract: the citric acid solution that the fish scale after decalcification and mass fraction are 60% extracts after 4h by 3:10, obtains the rough liquid of collagen;
(3) de-raw meat: adding volume fraction in collagen extract is 2% white wine and 2% light-coloured vinegar, standing 3h; Add again mass fraction and be 3.0% beta-schardinger dextrin-, embedding 80 min at 80 ℃ of temperature;
(4) decolouring: the active carbon that is 4% with mass fraction adsorbs 40min at 65 ℃;
2. the making of product
Production process chart is as Fig. 1:
(1) fish scale collagen liquid: by soluble in water by a certain percentage to fish scale collagen and carragheen, add honey element, xylitol, citric acid, pigment, flavor deployment after boiling, obtain fish scale collagen liquid;
(2) konjaku flour plastic: get 5g konjaku powder and 0.5g sodium carbonate and add in 94.5g water, at 90 ℃, stir 5min, then in 80 ℃ of water-baths, heat 90min, add respectively lysine, ferroheme and vitamin A, after mould shape, being soaked in mass fraction is dealkalize 6h in 1% citric acid solution, cleans with distilled water;
(3) UHT sterilizing: add after cleaning in deployed fish scale collagen liquid, carry out UHT sterilizing, sterilizing is to be heated to 135 ℃ in the situation that of continuous-flow, and keeps continuously 2 seconds, test package and get final product after sterile filling.
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 → extraction → filtration → de-raw meat → decolouring → filtration → freeze drying → collagen;
(1) decalcification: getting 10g fish scale, to be dipped in 250mL mass fraction be decalcification 50min in 10% citric acid solution, cleans with distilled water;
(2) extract: the citric acid solution that the fish scale after decalcification and mass fraction are 50% extracts after 3h by 3:10, obtains the rough liquid of collagen;
(3) de-raw meat: adding volume fraction in collagen extract is 1% white wine and 1% light-coloured vinegar, standing 2h; Add again mass fraction and be 2.0% beta-schardinger dextrin-, embedding 60 min under temperature 60 C;
(4) decolouring: the active carbon that is 3% with mass fraction adsorbs 30min at 50 ℃.
2. the making of product
Production technological process is as Fig. 1:
(1) fish scale collagen liquid: by soluble in water by a certain percentage to fish scale collagen and carragheen, add honey element, xylitol, citric acid, pigment, flavor deployment after boiling, obtain fish scale collagen liquid;
(2) konjaku flour plastic: get 3g konjaku powder and 0.3g sodium carbonate and add in 96.7g water, at 70 ℃, stir 8min, then in 90 ℃ of water-baths, heat 60min, add respectively lysine, ferroheme and vitamin A, after mould shape, being soaked in mass fraction is dealkalize 5h in 0.8% citric acid solution, cleans with distilled water;
(3) UHT sterilizing: add after cleaning in deployed fish scale collagen liquid, carry out UHT sterilizing, sterilizing is to be heated to 132 ℃ in the situation that of continuous-flow, and keeps continuously 3 seconds, test package and get final product after sterile filling.
Claims (6)
1. the fish scale collagen preparation method for leisure food of congealing, 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 → extraction → filtration → de-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, add honey element, xylitol, citric acid, pigment, flavor deployment after boiling, and obtain fish scale collagen liquid; Separately, by konjaku powder and sodium carbonate heating soluble in water, add respectively lysine, ferroheme and vitamin A, through mould shape; Product after sizing is soaked in dealkalize in certain density citric acid solution, and distilled water adds in deployed fish scale collagen liquid after cleaning, product test package and get final product after UHT sterilization, sterile filling;
Decalcification in described step (1) is that every 7 ~ 13g fish scale is dipped in to 200 ~ 300mL mass fraction is decalcification 30 ~ 60min in 5% ~ 15% citric acid solution, then with distilled water, cleans;
De-raw meat in described step (1) is that in collagen extract, to add volume ratio be 0.5% ~ 2% white wine and 0.5% ~ 2% light-coloured vinegar, standing 1 ~ 3h; And then to add mass fraction be 1.0% ~ 3.0% beta-schardinger dextrin-, embedding 40 ~ 80 min at 40 ~ 80 ℃ of temperature;
The described 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.
2. the fish scale collagen according to claim 1 preparation method of leisure food of congealing, it is characterized in that: the citric acid solution that the extraction in described step (1) is is 40% ~ 60% by the fish scale after decalcification and mass fraction extracts after 2 ~ 4h by 3:10, obtains the rough liquid of collagen.
3. the fish scale collagen according to claim 1 preparation method of leisure food of congealing, is characterized in that: the decolouring in described step (1) is to be that 2% ~ 4% active carbon adsorbs 20 ~ 40min at 40 ~ 65 ℃ with mass fraction.
4. the fish scale collagen according to claim 1 preparation method of leisure food of congealing, it is characterized in that: the konjaku powder in described step (2) and sodium carbonate heating soluble in water are to be that 1% ~ 5% konjaku powder and 0.1% ~ 0.5% sodium carbonate join in 95% ~ 99% water by mass fraction, the temperature of water is 50 ~ 90 ℃, stir 5 ~ 10min, at 80 ~ 100 ℃ of heating water bath 30 ~ 90min.
5. the fish scale collagen according to claim 1 preparation method of leisure food of congealing, is characterized in that: the konjac glucomannan dealkalize in described step (2) is that konjac glucomannan is soaked in to mass fraction is 4 ~ 6h in 0.5% ~ 1% citric acid solution.
6. the fish scale collagen according to claim 1 preparation method of leisure food of congealing, it is characterized in that: the UHT sterilizing in described step (2) is that collagen liquid is heated to 130 ℃ ~ 135 ℃ the continuous-flow in the situation that, and keeps continuously 2 seconds ~ 5 seconds.
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CN103238850A (en) * | 2013-05-31 | 2013-08-14 | 郑玉军 | Weight-loosing food and preparation method thereof |
CN103907944B (en) * | 2014-03-27 | 2016-01-20 | 雷泉 | The preparation method of pigskin collagen freeze treat and goods thereof |
CN104012747B (en) * | 2014-05-21 | 2015-08-26 | 北京化工大学 | The extracting method of fish scale collagen and the preparation method of relevant food |
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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