CN106720922A - A kind of preparation method of the soft gel of variegated carp albumen - Google Patents
A kind of preparation method of the soft gel of variegated carp albumen Download PDFInfo
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- CN106720922A CN106720922A CN201611190683.7A CN201611190683A CN106720922A CN 106720922 A CN106720922 A CN 106720922A CN 201611190683 A CN201611190683 A CN 201611190683A CN 106720922 A CN106720922 A CN 106720922A
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- preparation
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- variegated carp
- histidine
- albumen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of the soft gel of variegated carp albumen, it is related to aquatic products quality-improving technical field.Using the size of Fracture Force as the standard of judge gel strength, the change of the variegated carp protein gel intensity caused according to addition histidine, testing result is compared with blank sample detection data, so as to whether the variegated carp protein gel for evaluating addition histidine is soft gel, high protein, high nutrition, the easily edible soft gel product of the flesh of fish suitable for special populations such as the elderly, patients are prepared.
Description
Technical field
The present invention relates to aquatic products quality-improving technical field, more particularly to the high-quality silver carp soft gel system of high concentration albumen
The production of product.
Background technology
Fish product mouthfeel is soft, easy to digest, nutritious, and with many dietotherapy effects, it is blue or green by consumers in general
Look at.But because general minced fillet gellike product belongs to salt product high, the consumption main force is vast young consumers, it is higher to contain
Salt amount and stronger elasticity, chewiness are difficult to the special populations such as suitable the elderly, patient and eat.Many Zhou Suozhi, minced fillet albumen system
The preparation of product is molten rear by thermal induction method formation gel protein salt, if reducing the salinity in product, can be because of albumen
It is insoluble without formed gel.Therefore then needed by adding different additions to obtain the less salt gel of high concentration albumen
Agent is improving the solubility of albumen.Research at present focuses primarily upon CaCl2、MgCl2, phosphate etc. is to the shadow of albumen physicochemical property
Ring, and research and application of the amino acid to variegated carp protein gel qualitative effects then have no report.The present invention will cause from histidine
Protein gel texture properties angle changing incision, the size according to gel strength objectively evaluates histidine to protein gel
The influence of quality, for the preparation for oppressing soft gel provides feasible theoretical foundation, high protein, Gao Ying can be obtained by the method
The soft gel product of the flesh of fish supported, easily eat, meets the demand in the special groups such as patient, the elderly.
The content of the invention
The angle changing of the variegated carp protein gel texture properties that the present invention causes from histidine is cut, according to gel strength
Size objectively evaluates influence of the histidine to protein gel quality.
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Refrigerated centrifuge, finally gives protein solution, is placed on 4 DEG C of refrigerators, standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
1~50mM.The each sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby
With；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) the last size using Fracture Force evaluates variegated carp protein gel as the standard for judging gelling value performance with this
Intensity size, according to testing result compared with blank sample detection data, thus evaluate addition histidine variegated carp albumen
Whether gel is soft gel.
Wherein described the step of (3), is specifically carried out as steps described below：By the protein solution after extraction be dispensed into 15 it is small
In beaker, every three is one group, while adding histidine so that the final concentration of 1~50mM of histidine.By each of above-mentioned preparation
Sample carries out two-period form heating (first 60min is heated at 40 DEG C, then heat 30min at 90 DEG C), is then placed in fast in frozen water
Quickly cooling but, places 12h in 4 DEG C of refrigerators, standby.
This method result shows：With not plus compared with the fresh protein of histidine, when the addition of histidine is in 1mM~50mM
Between when changing, there is different degrees of change in gel strength.This is probably because after addition histidine, on the one hand, positively charged
Histidine can be with electronegative protein binding, so that the chance that is be combined with each other between albumen is reduced, to a certain extent
Inhibit the aggregation of albumen；On the other hand, after addition histidine, the pH value of solution increased so that the electrostatic between albumen
Repulsion strengthens, and this can also suppress albumen aggregation, so that the gel strength for ultimately forming weakens.Due to the addition of histidine
Difference, histidine is different from the combination degree of albumen and the change degree of solution ph, so that in different histidine additions
Under, the gel strength for measuring is also different.
Specific embodiment
Comparative example：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：The protein solution of extraction is carried out into two-period form heating, then rapid cooling, 4
12h is placed in DEG C refrigerator, it is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 30.5 ± 0.57g, and gel strength is stronger.
Embodiment 1：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
1mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 21.4 ± 0.64g, and gel strength conspicuousness weakens.
Embodiment 2：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
5mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 13.5 ± 0.19g, and gel strength further weakens.
Embodiment 3：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
10mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 10.8 ± 0.14g, and gel strength is compared with comparative example and 1mM histidine groups
Conspicuousness weakens.
Embodiment 4：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
20mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 10.3 ± 0.28g, and gel strength is compared with comparative example and 1mM histidine groups
Conspicuousness weakens.
Embodiment 5：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
30mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 11.7 ± 0.54g, and gel strength is compared with comparative example and 1mM histidine groups
Conspicuousness weakens.
Embodiment 6：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
40mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 10.9 ± 0.46g, and gel strength is compared with comparative example and 1mM histidine groups
Conspicuousness weakens.
Embodiment 7：
The present invention includes preparation, the texture of cleaning, peeling, the extraction of albumen, the measure of protein content and the sample of the flesh of fish
The programs such as performance measurement, data processing, specific production technology is as follows：
A kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Sequentially adding corresponding solution and reagent on request in being oppressed to the back of minced fillet shape is carried out
Extract, finally give protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of protein gel sample：To adding histidine in the protein solution for extracting so that the concentration of histidine is
50mM.The sample of above-mentioned preparation is carried out into two-period form heating, then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to set preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, this group of Fracture Force of sample is 10.7 ± 0.79g, and gel strength is compared with comparative example and 1mM histidine groups
Conspicuousness weakens.
Claims (6)
1. a kind of preparation method of the soft gel of variegated carp albumen, it is characterised in that carry out as steps described below：
(1) cleaning of the flesh of fish, peeling：Variegated carp is rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of albumen：Corresponding solution is sequentially added on request in being oppressed to the back of minced fillet shape and reagent is freezed
Centrifugation, finally gives protein solution, is placed on 4 DEG C of refrigerators, standby；
(3) preparation of protein gel sample：To extract protein solution in add histidine so that the concentration of histidine be 1~
50mM, two-period form heating is carried out by each sample of above-mentioned preparation, and then rapid cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined
(5) the last size using Fracture Force evaluates the strong of variegated carp protein gel as the standard for judging gelling value performance with this
Degree size, according to testing result compared with blank sample detection data, so as to evaluate the variegated carp protein gel of addition histidine
Whether it is soft gel.
2. a kind of preparation method of soft gel of variegated carp albumen according to claim 1, it is characterised in that wherein described step
Suddenly (3) are specifically carried out as steps described below：Protein solution after extraction is dispensed into 15 small beakers, every three is one group,
Histidine is added simultaneously so that the final concentration of 1~50mM of histidine.
3. a kind of preparation method of soft gel of variegated carp albumen according to claim 1, it is characterised in that wherein described step
Suddenly (3) are specifically carried out as steps described below：The each sample of above-mentioned preparation is carried out into two-period form heating first to be heated at 40 DEG C
60min, then 30min is heated at 90 DEG C, it is then placed in being cooled down rapidly in frozen water, 12h is placed in 4 DEG C of refrigerators, it is standby.
4. a kind of preparation method of soft gel of variegated carp albumen according to claim 1, it is characterised in that wherein described step
Suddenly (3) texture properties are determined：Instrument is the TA.XT.Plus food of Stable Micro Systems companies of Britain production
Physical property instrument, chooses P/0.5 cylinder probes, carries out pressure test.
5. a kind of preparation method of soft gel of variegated carp albumen according to claim 1, it is characterised in that wherein described step
Suddenly (3) texture properties are determined：It is 1.5mm/s to set preparation speed；Test speed is 1.0mm/s.
6. a kind of preparation method of soft gel of variegated carp albumen according to claim 1, it is characterised in that wherein described step
Suddenly (3) texture properties are determined：After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g；Fracture Force after recording compressed
(g)。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190683.7A CN106720922B (en) | 2016-12-21 | 2016-12-21 | Preparation method of spotted silver carp protein soft gel |
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|---|---|---|---|
| CN201611190683.7A CN106720922B (en) | 2016-12-21 | 2016-12-21 | Preparation method of spotted silver carp protein soft gel |
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| CN106720922A true CN106720922A (en) | 2017-05-31 |
| CN106720922B CN106720922B (en) | 2020-09-25 |
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| CN201611190683.7A Active CN106720922B (en) | 2016-12-21 | 2016-12-21 | Preparation method of spotted silver carp protein soft gel |
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| CN110506873A (en) * | 2019-07-26 | 2019-11-29 | 江苏大学 | A method of animal protein juice drinks are prepared using compound amino acid |
| US20220196400A1 (en) * | 2022-01-17 | 2022-06-23 | Shanghai Ocean University | Method for detecting texture of takifugu obscurus |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109673811A (en) * | 2019-01-16 | 2019-04-26 | 江苏大学 | A kind of method that high concentration myosin maintains liquid at high temperature |
| CN110506873A (en) * | 2019-07-26 | 2019-11-29 | 江苏大学 | A method of animal protein juice drinks are prepared using compound amino acid |
| US20220196400A1 (en) * | 2022-01-17 | 2022-06-23 | Shanghai Ocean University | Method for detecting texture of takifugu obscurus |
| US12055387B2 (en) * | 2022-01-17 | 2024-08-06 | Shanghai Ocean University | Method for detecting texture of Takifugu obscurus |
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| Publication number | Publication date |
|---|---|
| CN106720922B (en) | 2020-09-25 |
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