CN109892578B - Dietary fiber nanoemulsion coated dried fish floss and processing method thereof - Google Patents
Dietary fiber nanoemulsion coated dried fish floss and processing method thereof Download PDFInfo
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Abstract
The invention discloses dietary fiber nano-emulsion coated dried fish floss and a processing method thereof, wherein the dietary fiber nano-emulsion coated dried fish floss comprises dried fish floss, and the surface of the dried fish floss is coated with a 0.15g/g nano-emulsion coating film, wherein the dried fish floss is prepared from the following raw materials in parts by weight: 87 parts of grass carp, 8 parts of pea powder, 2 parts of salt and 3 parts of granulated sugar. The invention has the characteristics of various functions, balanced nutrition, long shelf life and difficult breakage.
Description
Technical Field
The invention relates to dried fish floss and a processing method thereof, in particular to dried fish floss coated with dietary fiber nanoemulsion and a processing method thereof.
Background
At present, China has rich freshwater fish resources and developed breeding industries, but because freshwater fish are easy to smell and smell, the overall processing technology level is laggard, so that freshwater fish mostly enter the market in a fresh selling and freezing mode, the economic benefit is low, and the market competitiveness is poor. The dried fish floss is a convenient instant food prepared by frying fish muscles through a series of seasoning, and is often used as a nutritional supplement by children, old people and patients as the nutritional supplement due to the advantages of uniform texture, looseness, delicious taste, rich protein, vitamins and mineral elements, easy digestion and the like, so the dried fish floss is deeply loved by the vast consumers.
However, the traditional dried fish floss products generally have the problems of single variety and structure, unbalanced nutrition, short shelf life and easy breakage by external force in the processing and transportation process, so that the limitation of the dried fish floss products is increased and the eating experience of consumers is reduced. Along with the increasing living standard of users, the functional requirements of consumers on products are higher and higher, so that the single nutrition structure cannot meet the requirements of the consumers; the functionalization of the dried fish floss product, which has unique flavor and simultaneously has health care and full nutrition, is a problem to be faced in the field of the current aquatic product instant food. Therefore, the existing dried fish floss has the problems of single function, unbalanced nutrition, short shelf life and easy breakage.
Disclosure of Invention
The invention aims to provide dietary fiber nanoemulsion coated dried fish floss and a processing method thereof. It has the characteristics of multiple functions, balanced nutrition, long shelf life and difficult breakage.
The technical scheme of the invention is as follows: the dietary fiber nanoemulsion coated dried fish floss comprises dried fish floss, wherein the surface of the dried fish floss is coated with a nanoemulsion coating film of 0.15g/g, and the dried fish floss is prepared from the following raw materials in parts by weight: 87 parts of grass carp, 8 parts of pea powder, 2 parts of salt and 3 parts of granulated sugar.
In the dietary fiber nanoemulsion coated dried fish floss, the preparation method of the nanoemulsion coated film comprises the following steps:
hydrating gelatin and distilled water for 1 hour at room temperature, continuously stirring at 65 ℃ to obtain a gelatin solution with the concentration of 5%, adding glycerol into the gelatin solution in the continuous stirring process, and enabling the mass concentration of the glycerol to reach 20% of the mass of the gelatin in the gelatin solution to obtain a solution A;
adding 75mL of nano emulsion into every 25mL of the solution A, and uniformly stirring for 1 hour to obtain a B nano emulsion film forming solution;
thirdly, casting the B nano-emulsion film forming liquid into a circular culture dish, and drying for 16-18 hours in a drying oven at the temperature of 40 ℃ to obtain a C film;
and fourthly, placing the film C into a dryer, and standing for 2 days at the temperature of 25 ℃ and the relative humidity of 60 percent to obtain the finished product of the nano-emulsion coating film.
In the dietary fiber nanoemulsion coated dried fish floss, the preparation method of the nanoemulsion in the step II comprises the following steps:
mixing and stirring glyceryl monocaprylate and span 80 according to the mass ratio of 7:3 to obtain an oil phase D;
slowly dripping 1mL of tea polyphenol into 9mL of the D oil phase, and stirring at the room temperature at the rotating speed of 900rpm for 20 minutes, wherein the content of the tea polyphenol is 25mg/mL, so as to obtain an E mixed solution;
preparing 60mL of mixed solution containing 0.07% of sodium alginate, 3% of Tween 80 and 0.06% of SDF, mixing and stirring the mixed solution at the rotating speed of 600rpm, and dripping the mixed solution E at the speed of 1mL/min in the stirring process to obtain mixed solution F;
fourthly, the mixed solution of F is homogenized for 2 minutes at high speed by ultrasound to obtain mixed solution of F1; then, 1mL of 0.1% calcium chloride solution is dropwise added into the f1 mixed solution, and the mixture is stirred for 30 minutes at the rotating speed of 600rpm to obtain f2 mixed solution; 4mL of chitosan with the concentration of 0.06 percent is added into the mixed solution of f2, and the nano emulsion is obtained after the mixture is continuously stirred for 1 hour.
In the dietary fiber nanoemulsion coated dried fish floss, the SDF solution in the third step is prepared by mixing a pure SDF product and water, wherein the preparation method of the pure SDF product comprises the following steps:
removing impurities from mung bean hull, crushing the mung bean hull into 100 meshes, and mixing and stirring the powder and absolute ethyl alcohol according to a mass ratio of 1:20 to obtain a G mixed solution;
secondly, performing ultrasonic treatment on the G mixed solution at the frequency of 50kHz for 20 minutes, performing suction filtration to remove pigments, and then placing the mixed solution in a drying box at the temperature of 55 ℃ for drying for 8 hours to obtain H powder;
mixing the H powder and distilled water according to the mass ratio of 1:10, adding 0.1g/g of amylase, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 95 ℃ to obtain H1 mixed liquid; adding 3.3 mu L/g of glucosidase into the h1 mixed solution, and performing enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 60 ℃ to obtain a mixed solution I;
boiling the mixed solution I to inactivate enzyme, then cooling to normal temperature and adjusting the pH value to 7.5 to obtain mixed solution I1; adding 75mg/g of alkaline protease into the mixed solution of i1, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment at the temperature of 55 ℃ to obtain mixed solution of i 2; boiling the mixed solution of i2 to inactivate enzyme, adding 20mg/g cellulase, and performing enzymolysis for 60 minutes in water bath oscillation condition of pH 5 and 55 ℃ to obtain J mixed solution;
fifthly, centrifuging the J mixed solution for 10 minutes at the rotating speed of 5000rpm to respectively obtain J1 supernatant and J2 precipitate; performing rotary evaporation and concentration on the j1 supernatant at 55 ℃ to obtain j3 concentrated solution; then adding 95% ethanol with the volume 4 times that of the j3 concentrated solution into the j3 concentrated solution, and standing and precipitating at the temperature of 4 ℃ to obtain a j4 precipitated solution; centrifuging the j4 precipitation solution at 5000rpm to obtain j5 precipitate; and dissolving the j5 precipitate in water, evaporating at 70 ℃ to remove residual ethanol, and freeze-drying to obtain the pure SDF.
The processing method of the dietary fiber nanoemulsion coated dried fish floss comprises the following steps:
draining fresh grass carp, cooking for 30 minutes at 100 ℃, taking out, cooling to normal temperature through cold water, and then peeling and boning to obtain K fish meat;
adding cooking wine, ginger and water into the K fish meat in sequence, boiling for 20 minutes, taking out the fish meat, and putting the fish meat into a centrifugal machine and a squeezer in sequence for dehydration and squeezing to obtain L fish meat;
thirdly, adding salt, granulated sugar and pea powder into the L fish meat in sequence for seasoning, and frying for 15 minutes to obtain M fish meat;
adding vegetable oil into the M fish meat, frying for 25 minutes until the fish meat fiber is golden yellow villous, taking out, and cooling to room temperature to obtain the N dried fish floss;
and fifthly, coating the N dried fish floss with a nano-emulsion coating film to obtain the finished product dried fish floss.
Compared with the prior art, the invention can effectively improve the color, taste and nutrition balance of the dried fish floss by optimizing the proportion of the dried fish floss and the processing technology; the SDF is used as a raw material and added into the dried fish floss, so that the dried fish floss has good effects of resisting oxidation, regulating metabolism and protecting intestinal health, and the functionality of the invention is improved; the mung bean hull is used as a preparation raw material of the SDF, so that the extraction efficiency of the SDF can be effectively improved, and the prepared SDF has higher antioxidant effect; the taste and the tissue form of the dried fish floss can be effectively improved through the nano-emulsion coating film on the surface of the dried fish floss, the effect of regulating and controlling the moisture is achieved, and the water vapor transmission rate of the dried fish floss is reduced, so that the dried fish floss has the characteristic of being not easy to break after being stored for a long time; after the nano-emulsion coating film is added, the POV and TBA values of the dried fish floss during storage can be effectively reduced, and the breeding of bacterial colonies is slowed down, so that the shelf life of the food is prolonged, and the change of the taste of the dried fish floss during storage is reduced.
In addition, the invention can avoid the problem of intermiscibility of the antioxidant of the tea polyphenol by optimizing the proportion and the process of the nano-emulsion coating film, so that the tea polyphenol can continuously and slowly release the antioxidant components after being coated with the film, thereby improving the working stability of the nano-emulsion coating film and the film coating effect on the dried fish floss; by optimizing the SDF extraction process, the extraction stability and the purification effect of the SDF can be effectively improved, so that the improvement of the SDF on the functionality and the nutrition of the dried fish floss is further increased. Therefore, the invention has the characteristics of multiple functions, balanced nutrition, long shelf life and difficult breakage.
Drawings
FIG. 1 is a graph of sensory scores of dried fish floss at different cooking times;
FIG. 2 is a graph of sensory scores of dried fish floss at different initial frying times;
FIG. 3 is a graph of sensory scores of dried fish floss at different crunchy frying times;
FIG. 4 is a graph of phospholipid content of various dried fish floss after digestion;
FIG. 5 is a comparison of water vapor transmission rates of a plain film and a nanoemulsion coated film;
FIG. 6 is a graph comparing water activities of different coated dried fish floss;
FIG. 7 is a graph of the contrast in crystallinity of different films;
FIG. 8 is a microscopic view of an uncoated dried fish floss;
FIG. 9 is a microscopic view of the nanoemulsion coated dried fish floss;
FIG. 10 is a linear equation of Arrhenius for uncoated dried fish;
FIG. 11 is a linear equation diagram of Arrhenius for general coated fish floss;
fig. 12 is an Arrhenius linear equation diagram of the nanoemulsion coated dried fish floss.
Detailed Description
The invention is further illustrated by the following figures and examples, which are not to be construed as limiting the invention.
Examples are given. The dietary fiber nanoemulsion coated dried fish floss comprises dried fish floss, wherein the surface of the dried fish floss is coated with a nanoemulsion coating film of 0.15g/g, and the dried fish floss is prepared from the following raw materials in parts by weight: 87 parts of grass carp, 8 parts of pea powder, 2 parts of salt and 3 parts of granulated sugar.
The preparation method of the nanoemulsion coating film comprises the following steps:
hydrating gelatin and distilled water for 1 hour at room temperature, continuously stirring at 65 ℃ to obtain a gelatin solution with the concentration of 5%, adding glycerol into the gelatin solution in the continuous stirring process, and enabling the mass concentration of the glycerol to reach 20% of the mass of the gelatin in the gelatin solution to obtain a solution A;
adding 75mL of nano emulsion into every 25mL of the solution A, and uniformly stirring for 1 hour to obtain a B nano emulsion film forming solution;
thirdly, casting the B nano-emulsion film forming liquid into a circular culture dish, and drying for 16-18 hours in a drying oven at the temperature of 40 ℃ to obtain a C film;
and fourthly, placing the film C into a dryer, and standing for 2 days at the temperature of 25 ℃ and the relative humidity of 60 percent to obtain the finished product of the nano-emulsion coating film.
The preparation method of the nano emulsion in the step II comprises the following steps:
mixing and stirring monocaprylic acid glyceride (food grade) and span 80 according to the mass ratio of 7:3 to obtain an oil phase D;
slowly dripping 1mL of tea polyphenol into 9mL of the D oil phase, and stirring at the room temperature at the rotating speed of 900rpm for 20 minutes, wherein the content of the tea polyphenol is 25mg/mL, so as to obtain an E mixed solution;
preparing 60mL of mixed solution containing 0.07% of sodium alginate, 3% of Tween 80 and 0.06% of SDF, mixing and stirring the solution at the rotating speed of 600rpm, and dripping the mixed solution E at the speed of 1mL/min in the stirring process until the mixed solution E is completely dripped to obtain mixed solution F;
fourthly, the mixed solution of F is homogenized for 2 minutes at high speed by ultrasound to obtain mixed solution of F1; then, 1mL of 0.1% calcium chloride solution is dropwise added into the f1 mixed solution, and the mixture is stirred for 30 minutes at the rotating speed of 600rpm to obtain f2 mixed solution; 4mL of chitosan with the concentration of 0.06 percent is added into the mixed solution of f2, and the nano emulsion is obtained after the mixture is continuously stirred for 1 hour.
The SDF solution in the third step is prepared by mixing a pure SDF product and water, wherein the preparation method of the pure SDF product comprises the following steps:
removing impurities from mung bean hull, crushing the mung bean hull into 100 meshes by using a high-speed crusher, and mixing and stirring the powder and absolute ethyl alcohol according to a mass ratio of 1:20 to obtain a G mixed solution;
secondly, performing ultrasonic treatment on the G mixed solution at the frequency of 50kHz for 20 minutes, performing suction filtration to remove pigments, and then placing the mixed solution in a drying box at the temperature of 55 ℃ for drying for 8 hours to obtain H powder;
mixing the H powder and distilled water according to the mass ratio of 1:10, adding 0.1g/g of amylase, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 95 ℃ to obtain H1 mixed liquid; adding 3.3 mu L/g of glucosidase into the h1 mixed solution, and performing enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 60 ℃ to obtain a mixed solution I;
boiling the mixed solution I to inactivate enzyme, then cooling to normal temperature and adjusting the pH value to 7.5 to obtain mixed solution I1; adding 75mg/g of alkaline protease into the mixed solution of i1, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment at the temperature of 55 ℃ to obtain mixed solution of i 2; boiling the mixed solution of i2 to inactivate enzyme, adding 25mg/g cellulase, and performing enzymolysis for 60 minutes in water bath oscillation condition of pH 5 and 55 ℃ to obtain J mixed solution;
fifthly, centrifuging the J mixed solution for 10 minutes at the rotating speed of 5000rpm to respectively obtain J1 supernatant and J2 precipitate; j2 washing and freeze-drying the precipitate to obtain the pure IDF (insoluble dietary fiber); performing rotary evaporation and concentration on the j1 supernatant at 55 ℃ to obtain j3 concentrated solution; then adding 95% ethanol with the volume 4 times that of the j3 concentrated solution into the j3 concentrated solution, and standing and precipitating at the temperature of 4 ℃ to obtain a j4 precipitated solution; centrifuging the j4 precipitation solution at 5000rpm to obtain j5 precipitate; and dissolving the j5 precipitate in water, evaporating at 70 ℃ to remove residual ethanol, and freeze-drying to obtain the pure SDF.
The processing method of the dietary fiber nanoemulsion coated dried fish floss comprises the following steps:
draining fresh grass carp, cooking for 30 minutes at 100 ℃, taking out, cooling to normal temperature through cold water, and then peeling and boning to obtain K fish meat;
adding cooking wine, ginger and water into the K fish meat in sequence, boiling for 20 minutes to remove fishy smell, taking out the fish meat, putting the fish meat into a centrifuge and a squeezer in sequence, dehydrating and squeezing to obtain L fish meat;
thirdly, adding salt, granulated sugar and pea powder into the L fish meat in sequence for seasoning, and frying for 15 minutes to obtain M fish meat;
adding vegetable oil into the M fish meat, frying for 25 minutes until the fish meat fiber is golden yellow villous, taking out, and cooling to room temperature to obtain the N dried fish floss;
and fifthly, coating the N dried fish floss with a nano-emulsion coating film to obtain the finished product dried fish floss.
The working principle of the invention is as follows: according to the invention, the SDF is used as a raw material and added into the dried fish floss, so that the dried fish floss has good effects of resisting oxidation, regulating metabolism and protecting intestinal health; by the proportion and optimization of the raw materials of the dried fish floss, the dried fish floss has good sense and tissue form while ensuring functionality, so that the edible effect of the dried fish floss is ensured; the mung bean hull is used as a preparation raw material of the SDF, so that the extraction efficiency of the SDF can be effectively improved, and the prepared SDF has higher antioxidant effect; the taste and the tissue form of the dried fish floss can be effectively improved through the nano-emulsion coating film on the surface of the dried fish floss, the effect of regulating and controlling the moisture is achieved, and the water vapor transmission rate of the dried fish floss is reduced, so that the dried fish floss has the characteristic of being not easy to break after being stored for a long time; after the nano-emulsion coating film is added, the POV and TBA values of the dried fish floss during storage can be effectively reduced, and the breeding of bacterial colonies is slowed down, so that the shelf life of the food is prolonged, and the change of the taste of the dried fish floss during storage is reduced.
When the dried fish floss is processed, the sensory effect of the prepared dried fish floss can be further improved by the processing technology of the dried fish floss; through optimizing the corresponding processes of the nano-emulsion and the nano-emulsion coating film, the film coating effect of the nano-emulsion coating film on the dried fish floss can be further improved, so that the improvement effect of the dried fish floss after film coating and the shelf life of food are ensured. By the corresponding extraction process of the SDF, the invention can obtain a good SDF finished product, thereby ensuring the effect of improving the dried fish floss after the SDF is added.
Experimental example 1: wheat bran raw materials are mixed according to the proportion of 1:10 in water for 15 minutes, repeatedly centrifuging and dehydrating the mixture for three times, and removing upper starch and protein after each centrifugation to obtain a precipitate; the precipitate was then mixed with water at a ratio of 1:10, regulating the pH value to 5.5 by using 1mol/L citric acid, putting the mixture into a constant-humidity incubator at 55 ℃ for decomposing phytic acid for 5 hours, and washing the mixture to be neutral by using water; then drying the mixture in a constant-temperature drying box at the temperature of 55 ℃ for 8 hours; obtain 100 mesh wheat bran powder. Then the wheat bran powder and the H powder prepared by the steps of the invention are processed according to the third step to the sixth step in the preparation method of the SDF pure product respectively to obtain the IDF and SDF pure products of the wheat bran and the IDF and SDF pure products of the mung bean hull respectively. Then, the components of 4 pure products were analyzed and identified, and the results are shown in table 1:
TABLE 1 dietary fiber component analysis
IDF in the testa Phaseoli Radiati consists of 34.37% cellulose, 15.29% lignin, 8.96% insoluble hemicellulose and other insoluble fiber, and SDF in the testa Phaseoli Radiati consists of 1.12% pectin, 3.93% soluble hemicellulose and other soluble fiber; IDF in wheat bran consists of 13.96% cellulose, 12.59% lignin, 13.56% insoluble hemicellulose and other insoluble fibers, SDF in wheat bran consists of 3.84% pectin, 3.51% soluble hemicellulose and other insoluble components. Since SDF is more important than IDF in many health aspects and during digestion in humans, pectin can bind to cholesterol in the gastrointestinal tract and slow glucose absorption by trapping carbohydrates; microorganisms in the large intestine and colon may release short chain fatty acids that have a positive health impact by degrading pectin. Therefore, the mung bean hull used as the raw material for preparing the SDF can obtain more cellulose and SDF, and has positive functionality.
Experimental example 2: the purified wheat bran SDF and the purified mung bean hull SDF obtained in Experimental example 1 were used as the test materials, and the respective abilities of 2 groups of the test materials to remove 2,2' -diphenyl-1-picrylhydrazino (DPPH), 2, 2-azino bis-3-ethylbenzothiazoline-6-sulfonate (ABTS. +) and hydroxyl radical (. OH) were measured. The determination method of DPPH free radicals is as follows: the SDF extract (1 mg/mL) was mixed with a DPPH ethanol solution (6X 10-5M) at a ratio of 1:4, and the mixture was reacted at room temperature in the dark for 20 minutes, followed by measuring the absorbance at 517 nm. A calibration curve was constructed using Vitamin C (VC) as a comparison and the results were expressed as VC equivalents.
The ABTS + free radical was determined as follows: mixing 7.0mM MABTS + solution and 4.95mM potassium persulfate solution in a volume ratio of 1:2, and reacting at room temperature in a dark place for 12h to obtain ABTS + storage solution. Then diluting the ABTS & lt + & gt storage solution with 80% ethanol to ensure that the absorbance of the ABTS & lt + & gt storage solution at 734nm is 0.70 +/-0.02 to obtain a diluent; then, 1mL of each 1mg/mL SDF solution was mixed with 4mL of the diluted solution and reacted for 6 minutes, and the absorbance at 734nm was read. A calibration curve was constructed using VC as a comparison and the results are expressed as VC equivalents.
The hydroxyl radical was determined in the following manner: two 1mg/mL SDF solutions were mixed with 0.5mL of 9mM ethanol salicylate solution, 0.5mL of 9mM ferrous sulfate solution and 5mL of hydrogen peroxide solution in this order, reacted at room temperature for 20 minutes, and then the absorbance was measured at 510 nm. A calibration curve was constructed using VC as a comparison and the results are expressed as VC equivalents. The results of the experiment are shown in table 2:
TABLE 2 antioxidant capacity of SDF
The DPPH free radical scavenging capacity of the mung bean hull SDF is 436.83 +/-6.12 mg/100g, which is higher than the DPPH scavenging capacity (406.56 +/-6.55 mg/100g) of the wheat bran SDF; the ABTS + free radical scavenging capacity of the mung bean hull SDF is 233.16 +/-4.06 mg/100g, which is much higher than that of wheat bran SDF (36.99 +/-3.56 mg/100 g); the green bean hull hydroxyl radical scavenging capacity is 329.23 + -6.13 mg/100g, which is slightly lower than that of wheat bran SDF. The experimental result shows that the antioxidant capacity of the mung bean hull SDF is higher than that of the wheat bran SDF, and compared with wheat bran, the mung bean hull has better capacity of clearing free radicals, so that the antioxidant capacity of the mung bean hull SDF can be effectively improved by taking the mung bean hull SDF as a raw material.
Experimental example 3: taking 3 parts of the dried fish floss as 1 group of experimental groups, respectively processing 15 groups of experimental groups according to the steps of the processing method of the dried fish floss coated with the dietary fiber nanoemulsion, wherein the initial frying time and the crisp frying time of 1-5 groups of experimental groups are fixed for 10 minutes, 20 minutes, 30 minutes, 40 minutes and 50 minutes respectively; the cooking time of 30 minutes and the crisp frying time of 25 minutes are fixed in 6-10 experimental groups, and the primary frying time is respectively 5 minutes, 10 minutes, 15 minutes, 20 minutes and 25 minutes; the cooking time of 11-15 groups is fixed for 30 minutes and the primary frying time is 15 minutes, and the crisping time is respectively 15 minutes, 20 minutes, 25 minutes, 30 minutes and 35 minutes. Then, sensory, brittleness and color difference of each experimental group were measured by using a TMS-PRO physical property analyzer and a color difference meter, respectively. The TMS-PRO physical property analyzer uses a P/36R probe in a full texture mode during brittleness measurement, the speed before the test is 2.0mm/s, the test speed is 2.0mm/s, and the speed after the test is 5.0 mm/s; strain 75%, trigger force 10g, PPS 400. And during the chromatic aberration measurement, a white standard plate and a light trap are used for correction, the influence of different conditions on the golden color of the dried fish floss is compared, the b value is used as an index, the b represents the yellow degree, the positive direction represents yellow, and the negative direction represents blue. The measurement results were averaged.
The sensory measurement mode is double-blind method measurement, 10 specially trained persons form an evaluation group, and the evaluation criteria are shown in table 3 according to the four aspects of the color, the tissue form, the flavor and the taste of the dried fish floss for weighted comprehensive scoring:
TABLE 3 sensory Scoring criteria
The influence of the cooking time on the sense and crispness of the dried fish floss is shown in fig. 1, along with the increase of the cooking time, the sense score shows a trend of ascending firstly and then descending, and the crispness also shows a trend of ascending firstly and then descending, when the cooking time is less than 20 minutes, the fish meat is not completely cooked, uneven particles can appear, the crispness is reduced, and the color and luster are darker; when the cooking time is 30 minutes, the sense of the dried fish floss is maximum, and the dried fish floss has good crisp sense; when the cooking time is 30 or more, the water content of the dried fish floss increases with time, so that the fish meat becomes loose and the crispness decreases. Thus. According to the invention, the sense and the crispness of the dried fish floss can be effectively improved by optimizing the cooking time of the dried fish floss.
The effect of the primary stir-frying time on the sense and crispness of the dried fish floss is shown in fig. 2, and the sense score is increased and then decreased with the increase of the primary stir-frying time. When the primary frying time is less than 10 minutes, the dried fish floss has high water content, is easy to agglomerate in the frying stage and has a crisp surface and a soft inner part, and has low brittleness; when the primary frying time is 15 minutes, the water content in the fish meat is uniformly reduced, the fiber shape is kept better, and the velvet forming effect and the brittleness are optimal; when the primary frying time is more than 20 minutes, the fish fibers are damaged, so that the crispness of the dried fish floss is too high, and the dried fish floss is easy to become crisp and break. Thus. The invention can effectively improve the sense and the crispness of the dried fish floss by optimizing the primary frying time of the dried fish floss.
The influence of the frying time on the sensory perception and crispness of the fish floss is shown in fig. 3, the sensory score of the fish floss is in a trend of increasing and then decreasing along with the frying time, and the crispness is gradually increased along with the frying time. When the crisp frying time is 15 minutes, the color and the brittleness of the dried fish floss are poor, and the sensory score is low; when the crisp frying time is 25 minutes, the color, the shape and the taste of the dried fish floss are improved to the best state; when the crisp frying time exceeds 25 minutes, the dried fish floss begins to be burnt, the taste is deteriorated, the dried fish floss fiber is broken, and the sensory score is rapidly reduced. Thus. According to the invention, the sense and the crispness of the dried fish floss can be effectively improved by optimizing the time for frying the dried fish floss.
Experimental example 4: the effect of green bean hull IDF and SDF on the digestion of pinus sylvestris phospholipids was assessed by an artificially simulated in vitro multi-stage digestion. The method is to prepare a sample of dried fish floss containing 2% IDF and 2% SDF, respectively, and to use the dried fish floss without addition as a reference. Using KCl, KH2PO4，NaHCO3，NaCl，MgCl2(H2O)6And (NH)4)2CO3Stock solutions and simulated digestive fluids were prepared at the same molar concentrations and digestion processes in the mouth, stomach and small intestine were simulated by sequential addition of the respective stock solutions and digestive enzymes.
In the simulated oral digestion stage, simulated saliva is prepared by dissolving saliva alpha-amylase to a final concentration of 75U/mL; then the simulated saliva is mixed with each dried fish floss sample according to the mass-volume ratio of 1:1, and after proper homogenization, the mixture is stirred for 2 minutes at 37 ℃ to obtain the oral digestive juice. Preparing simulated gastric fluid by dissolving pepsin and gastric lipase to final concentrations of 2000U/mL and 120U/mL, respectively, in a simulated gastric digestion stage; the simulated gastric fluid was mixed with the oral digest at a volume ratio of 1:1 and held at 37 ℃ for 2 hours while continuously shaking at a rate of 50rpm to obtain a gastric digest. Preparing simulated intestinal juice by using 100U/mL pancreatin and 10mM bile salt in a simulated intestinal digestion stage, and mixing the simulated intestinal juice and the gastric digestion solution in a volume ratio of 1: 1; the mixture was then shaken at 50rpm for 2 hours at 37 ℃ to obtain an intestinal digest. At the end of each stage, each digest sample was immediately placed in a boiling water bath for 6 minutes to inactivate the enzymes and then phospholipids were extracted from the samples using the Bligh and Dyer method and weighed.
The experimental result is shown in fig. 4, the phospholipid content extracted from the undigested dried fish floss sample is 2.3%, and the phospholipid content is reduced to 0.3% after the raw fish floss sample is sequentially subjected to oral administration, stomach and intestine continuous digestion; while the phospholipid content of the SDF-bearing dried fish floss sample is reduced to 1.0% after multiple digestions, the phospholipid content of the IDF-bearing dried fish floss sample is reduced to 0.6% after multiple digestions. Compared with a dried fish floss digested sample without DF, the phospholipid retention amount of the dried fish floss digested sample is increased, which shows that after IDF or SDF is added into the dried fish floss, the digestibility of phospholipid can be effectively reduced, the function of inhibiting lipid digestion can effectively weaken postprandial lipemia and fasting blood lipid level, and the functionality of the invention is improved.
Experimental example 5: the water vapor transmission rate was measured by ASTM standard method, the ordinary gelatin film and the nano-emulsion coating film used in the present invention were respectively sealed in a methyl methacrylate test cup containing 4g of anhydrous calcium chloride, and then the test cup was placed in an incubator at 25 ℃ with a relative humidity of 90 ± 2%, and the mass was measured at regular time. The water vapor transmission rate calculation formula is as follows: water vapor transmission rate (W-W)0)/W0(W is the mass (g) of the film after moisture permeation, W0Mass (g)) of the film before the experiment.
The experimental result is shown in fig. 5, the water vapor transmission rate of the common gelatin film slowly increases along with the time, and reaches 2.33% after 5 hours; the water vapor transmission rate of the nano-emulsion coating film slowly increases along with the time, reaches 0.99 percent after 5 hours, and obviously enhances the resistance to water vapor compared with the common gelatin film. Therefore, the nano-emulsion coating film used in the invention can generate better water regulation and control effect.
Experimental example 6: the HD-5 type intelligent water activity measuring instrument is calibrated by adopting saturated magnesium chloride, then 5.0g of each sample of the un-coated dried fish floss, the common tea polyphenol coated dried fish floss and the nanoemulsion coated dried fish floss is accurately weighed and placed in a sample vessel, then the sample vessel is stored in a constant temperature incubator with the humidity of 80 percent and the temperature of 25 ℃, the sample vessel is taken out every day and placed in an inductor to measure the water activity for one time, and the water activity is measured for 4 days.
As shown in fig. 6, in a high humidity environment, the water activity of the uncoated dried fish floss sample rapidly increased, while the initial water activities of the common tea polyphenol coated dried fish floss sample and the nanoemulsion coated dried fish floss sample were lower than that of the uncoated dried fish floss sample; in the storage process, the water activity of the fish floss sample without film coating is increased by 0.32, the water activity of the common tea polyphenol film-coated fish floss sample is increased by 0.26, and the water activity of the nano-emulsion film-coated fish floss sample is increased by 0.091. Experiments show that the nano-emulsion coating film used in the invention can effectively enhance the resistance of the nano-emulsion coating film to water vapor and reduce the water vapor transmission rate of the film.
Experimental example 7: by using an XRD measuring method, the film crystalline phases of the common gelatin film, the common tea polyphenol gelatin film and the nano-emulsion coating film are respectively measured by an X-ray diffractometer, the measuring voltage is 40kV, the current is 40mA, the data is recorded in the range of 3-60 degrees (2 theta), the step length is 0.02 degrees and the scanning rate is 4 degrees/min.
As shown in fig. 7, the ordinary gelatin film has the highest crystallinity, while the ordinary gelatin film with tea polyphenol has a sharply decreased crystallinity, and the nanoemulsion coating film has a relatively decreased crystallinity but is generally higher than the ordinary tea polyphenol gelatin film. The release of catechins from the polylactic acid-polyhydroxybutyrate blend film is slowed due to the increase of crystallinity and crystalline regions. Experiments show that the problem of intermiscibility of the antioxidant of the tea polyphenol can be effectively improved by optimizing the raw materials and the process of the nanoemulsion, so that the nanoemulsion coating film can enable the antioxidant of the tea polyphenol to be released slower than that of a common tea polyphenol film.
Experimental example 8: respectively installing and fixing the non-film-coated dried fish floss sample and the nano-emulsion-coated dried fish floss sample on a sample frame, and coating gold by using a sputtering coating machine; then, scanning and characterizing the microstructure of the sample by a scanning electron microscope in a high vacuum mode, wherein the acceleration voltage of the electron microscope during scanning is 10 kV; the current is 15 mA; the working distance was 10 mm.
As shown in fig. 8 and 9, the dried fish floss was fibrous under the low-magnification condition. Granular crystals appear on the surface of the fish floss which is not coated with the film along with the increase of the magnification, and granular crystals do not appear on the surface of the fish floss coated with the nano-emulsion, which shows that the morphological structure of the fish floss can be effectively improved after the nano-emulsion coating film is coated with the film.
Experimental example 9: respectively adding 0.15g/g of common tea polyphenol gelatin coating solution and the nano-emulsion coating film prepared by the invention on the surface of the dried fish floss prepared by the invention, and then placing the dried fish floss in a thermostat at 50 ℃ for drying and film forming to obtain two parts of coated dried fish floss test products; then, the two test products and the uncoated dried fish floss test product are stored in an environment at 25 ℃, the peroxide value (POV), the thiobarbituric acid value (TBA), the total number of colonies and sensory evaluation indexes of the product are measured every 10 days, and the Pearson correlation coefficient is calculated.
The results of the experiments are shown in table 4, and the total number of POV, TBA and colonies of the uncoated dried fish floss, the ordinary coated dried fish floss and the nanoemulsion coated dried fish floss did not exceed the predetermined limits after the storage for 50 days at the normal temperature of 25 ℃. The change of the total number of the colonies of the film-coated dried fish floss is smaller than that of the dried fish floss which is not coated with the film, and the change of the total number of the colonies of the nano-emulsion film-coated dried fish floss is smaller than that of the common film-coated dried fish floss, so that the nano-emulsion coating film used by the invention can effectively slow down the growth of the colonies of the dried fish floss in the storage process. POV and TBA values of three dried fish floss test products are increased in the storage process, the POV and TBA values of the nano-emulsion coated dried fish floss are smaller than those of common coated dried fish floss and uncoated dried fish floss, and the POV and TBA values reflect the fat oxidation degree of the dried fish floss, so that the nano-emulsion coated film can effectively improve the antioxidant effect of the dried fish floss.
TABLE 4 change in POV, TBA, total number of colonies during storage of three dried fish floss samples
Pearson correlation coefficients between sensory evaluation of the dried fish floss product and the total number of the POV, TBA and the bacterial colonies are calculated through the sps software, and the result is shown in Table 5. The organoleptic index of the non-coated dried fish floss and the Pearson correlation coefficient of POV, TBA and colony coefficient are-0.981, -0.943 and-0.902 respectively; the Pearson correlation coefficients of the sensory score of the common coated dried fish floss, POV, TBA and colony coefficients are-0.977, -0.966, -0.894 respectively; the sensory evaluation of the nano-emulsion coated dried fish floss and the Pearson correlation coefficients of POV, TBA and colony coefficients are-0.950, -0.937, -0.862 respectively; the absolute values of the Pearson correlation coefficients of the sensory evaluation of the three types of dried fish floss and the POV value are relatively maximum and are obvious on the level of 0.01, so that the POV is selected as a common key factor of the three types of dried fish floss.
TABLE 5 Pearson correlation coefficient between sensory evaluation of dried fish floss products and POV, TBA, total number of colonies
The three groups of dried fish floss test products are respectively placed in constant temperature incubators with the temperature of 37 ℃, 47 ℃ and 57 ℃ to accelerate oxidation reaction, the POV value of the dried fish floss sample is measured every 7 days, and a POV first-order kinetic model is established by combining an Arrhenius formula. Wherein the POV value of the uncoated dried fish floss is y-0.0593 e under the conditions of 37 ℃, 47 ℃ and 57 DEG C0.243x、y＝0.0519e0.3122x、y＝0.0639e0.3264x(ii) a R2 is 0.9871, 0.9941 and 0.9932 in sequence, and K values are 0.0271, 0.0370 and 0.0498 respectively. The regression equation of common tectorial membrane dried fish floss POV value at 37 deg.C, 47 deg.C and 57 deg.C is that y is 0.0509e0.2286x、y＝0.0522e0.2707x、y＝0.0563e0.3105x(ii) a R2 is 0.9911, 0.9943 and 0.9822 in sequence, K values are 0.021, 0.0288 and 0.0395 respectively, and compared with the change trend of the uncoated dried fish floss or the K value, the POV has a relatively slow rising trend. The regression equation of the POV value of the nano-emulsion coated dried fish floss at 37 ℃, 47 ℃ and 57 ℃ is that y is 0.0504e0.1908x、y＝0.0497e0.2312x、y＝0.052e0.2755x(ii) a R2 is 0.9990, 0.9951 and 0.9952 in sequence, and is also more than 0.9, K values are 0.0159, 0.0217 and 0.0302 respectively, and compared with the POV rising trend of uncoated dried fish floss and common coated dried fish floss, the POV rising trend of the nanoemulsion is relatively gentle. The nano-emulsion coated dried fish floss can effectively relieve fat oxidation compared with common coated dried fish floss.
According to the change rule of the POV values of the three types of dried fish floss in the acceleration test, the fat oxidation processes of the dried fish floss without the film coating, the dried fish floss with the common film coating and the dried fish floss with the nano emulsion coating all accord with a first-level chemical kinetics model, and the model formula is that A is equal to A0ektWherein A represents POV value and A0 is initial POThe value of V, k represents the rate constant of change of POV value with time, and t is the storage time. The k value and the storage thermodynamic temperature T conform to the Arrhenius equation:
wherein K0Is an exponential pre-factor, the value T is the thermodynamic temperature of the storage temperature, the value T is 273.15 higher than the storage temperature, and Ea is the experimental activation energy. This equation is exponential and non-linear, so taking both sides logarithmically at the same time yields a linear equation: lnk ═ lnk0and-Ea/RT, an Arrhenius curve is drawn by taking lnk as an ordinate and taking 1000/T as an abscissa. The Arrhenius curves of the samples of the uncoated dried fish floss, the common coated dried fish floss and the nanoemulsion coated dried fish floss are sequentially shown in fig. 10, fig. 11 and fig. 12.
As can be seen from fig. 10, the Arrhenius linear equation for the uncoated dried fish floss is: -3.055x +6.2296, R2The linear correlation is high and the equation reliability is high when the linear correlation is 0.9998 and is greater than 0.999. The thermodynamic constant R is known to be 8.31, the slope k is known to be-3.055-Ea/1000R, and the intercept 6.2296 is known to be lnk0Therefore, Ea is calculated to be 25387.05J/mol, k0507.552; so k is 507.552e-25387.05/RTThen bringing k into A ═ A0ektThe first-order kinetic model of the POV of the fish floss without the film is as follows: a ═ A0exp(507.552e-25387.05/RTt)。
As can be seen from fig. 11, the Arrhenius linear equation of the common coated dried fish floss is: y-3.14 x +6.2528, R2The linear correlation is high when the value is 0.9999 and is more than 0.999. The thermodynamic constant R is known to be 8.31, the slope k is known to be-3.14-Ea/1000R, and the intercept 6.2528 is known to be lnk0Therefore, Ea is calculated to be 26093.4J/mol, k0519.465; so k is 519.465e-26093.4/RTThen bringing k into A ═ A0ektThe first-order kinetic model of the common filmed dried fish floss POV is as follows: a ═ A0exp(519.465e-26093.4/RTt)。
As can be seen from fig. 12, the Arrhenius linear equation of the nanoemulsion-coated dried fish floss is that y is-3.2 x +6.1607, R2The linear correlation is high when the value is 0.9997 and is more than 0.999. The thermodynamic constant R is known to be 8.31, the slope k is known to be-3.2-Ea-1000R, intercept 6.1607 lnk0Therefore, Ea is calculated to be 26592J/mol, k0473.76; so k is 473.76e-26592/RTThen, k is substituted into a first-order chemical dynamics model formula A ═ A0The first order kinetic model of POV available after ekt is: a ═ A0exp(473.76e-26592/RTt)。
The dynamic model is a simple, quick and relatively accurate shelf life prediction technology, and can predict the storage periods under different storage temperature conditions. The shelf life of the product can be calculated by using the POV limit value of 0.6g/100g specified by the national sanitation standard and the like of the dried aquatic product through the established POV dynamic model. The predicted storage temperature is selected from common temperatures such as refrigerated fresh-keeping temperature of 4 deg.C, room temperature of 25 deg.C and 37 deg.C, so that A is 0.600.05, 298.15K (25 ℃), 310.15K (37 ℃) and is introduced into the POV kinetic model formula of the respective product: a ═ A0exp(507.552e-25387.05/RTt)、A＝A0exp(519.465e-26093.4/RTt) and A ═ A0exp(473.76e-26592/RTt), the shelf life of the non-coated dried fish floss is about 299 days, the shelf life of the common coated dried fish floss is about 398 days, and the shelf life of the nano-emulsion coated dried fish floss is about 535 days under the condition of the refrigeration preservation temperature of 4 ℃. The shelf life of the non-coated dried fish floss is about 138 days at the room temperature of 25 ℃, the shelf life of the common coated dried fish floss is about 179 days, and the shelf life of the nano-emulsion coated dried fish floss is about 240 days. The shelf life of the non-film-coated dried fish floss is about 92 days at 37 ℃, the shelf life of the common film-coated dried fish floss is about 119 days, and the shelf life of the nano-emulsion film-coated dried fish floss is 158 days. The nano-emulsion coated dried fish floss used in the invention can obviously prolong the shelf life of the dried fish floss, so that the invention has a good shelf life.
Claims (2)
1. A dietary fiber nanoemulsion coated dried fish floss is characterized in that: the dried fish floss containing the nano-emulsion coating film is characterized by comprising dried fish floss, wherein the surface of the dried fish floss is coated with the nano-emulsion coating film of 0.15g/g, and the dried fish floss is prepared from the following raw materials in parts by weight: 87 parts of grass carp, 8 parts of pea powder, 2 parts of salt and 3 parts of granulated sugar;
the preparation method of the nanoemulsion coating film comprises the following steps:
hydrating gelatin and distilled water for 1 hour at room temperature, continuously stirring at 65 ℃ to obtain a gelatin solution with the concentration of 5%, adding glycerol into the gelatin solution in the continuous stirring process, and enabling the mass concentration of the glycerol to reach 20% of the mass of the gelatin in the gelatin solution to obtain a solution A;
adding 75mL of nano emulsion into every 25mL of the solution A, and uniformly stirring for 1 hour to obtain a B nano emulsion film forming solution;
thirdly, casting the B nano-emulsion film forming liquid into a circular culture dish, and drying for 16-18 hours in a drying oven at the temperature of 40 ℃ to obtain a C film;
fourthly, placing the film C into a dryer, and standing for 2 days at the temperature of 25 ℃ and the relative humidity of 60 percent to obtain a finished product of the nano-emulsion coating film;
the preparation method of the nano emulsion in the step II comprises the following steps:
mixing and stirring glyceryl monocaprylate and span 80 according to the mass ratio of 7:3 to obtain an oil phase D;
slowly dripping 1mL of tea polyphenol into 9mL of the D oil phase, and stirring at the room temperature at the rotating speed of 900rpm for 20 minutes, wherein the content of the tea polyphenol is 25mg/mL, so as to obtain an E mixed solution;
preparing 60mL of mixed solution containing 0.07% of sodium alginate, 3% of Tween 80 and 0.06% of SDF, mixing and stirring the mixed solution at the rotating speed of 600rpm, and dripping the mixed solution E at the speed of 1mL/min in the stirring process to obtain mixed solution F;
fourthly, the mixed solution of F is homogenized for 2 minutes at high speed by ultrasound to obtain mixed solution of F1; then, 1mL of 0.1% calcium chloride solution is dropwise added into the f1 mixed solution, and the mixture is stirred for 30 minutes at the rotating speed of 600rpm to obtain f2 mixed solution; 4mL of chitosan with the concentration of 0.06 percent is added into the f2 mixed solution, and the nano emulsion finished product is obtained after the continuous stirring for 1 hour;
the SDF solution in the third step is prepared by mixing a pure SDF product and water, wherein the preparation method of the pure SDF product comprises the following steps:
removing impurities from mung bean hull, crushing the mung bean hull into 100 meshes, and mixing and stirring the powder and absolute ethyl alcohol according to a mass ratio of 1:20 to obtain a G mixed solution;
secondly, performing ultrasonic treatment on the G mixed solution at the frequency of 50kHz for 20 minutes, performing suction filtration to remove pigments, and then placing the mixed solution in a drying box at the temperature of 55 ℃ for drying for 8 hours to obtain H powder;
mixing the H powder and distilled water according to the mass ratio of 1:10, adding 0.1g/g of amylase, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 95 ℃ to obtain H1 mixed liquid; adding 3.3 mu L/g of glucosidase into the h1 mixed solution, and performing enzymolysis for 30 minutes in a water bath oscillation environment with the pH value of 5.5 and the temperature of 60 ℃ to obtain a mixed solution I;
boiling the mixed solution I to inactivate enzyme, then cooling to normal temperature and adjusting the pH value to 7.5 to obtain mixed solution I1; adding 75mg/g of alkaline protease into the mixed solution of i1, and carrying out enzymolysis for 30 minutes in a water bath oscillation environment at the temperature of 55 ℃ to obtain mixed solution of i 2; boiling the mixed solution of i2 to inactivate enzyme, adding 20mg/g cellulase, and performing enzymolysis for 60 minutes in water bath oscillation condition of pH 5 and 55 ℃ to obtain J mixed solution;
fifthly, centrifuging the J mixed solution for 10 minutes at the rotating speed of 5000rpm to respectively obtain J1 supernatant and J2 precipitate; performing rotary evaporation and concentration on the j1 supernatant at 55 ℃ to obtain j3 concentrated solution; then adding 95% ethanol with the volume 4 times that of the j3 concentrated solution into the j3 concentrated solution, and standing and precipitating at the temperature of 4 ℃ to obtain a j4 precipitated solution; centrifuging the j4 precipitation solution at 5000rpm to obtain j5 precipitate; and dissolving the j5 precipitate in water, evaporating at 70 ℃ to remove residual ethanol, and freeze-drying to obtain the pure SDF.
2. The processing method of the dietary fiber nanoemulsion coated dried fish floss as claimed in claim 1, characterized by comprising the following steps:
draining fresh grass carp, cooking for 30 minutes at 100 ℃, taking out, cooling to normal temperature through cold water, and then peeling and boning to obtain K fish meat;
adding cooking wine, ginger and water into the K fish meat in sequence, boiling for 20 minutes, taking out the fish meat, and putting the fish meat into a centrifugal machine and a squeezer in sequence for dehydration and squeezing to obtain L fish meat;
thirdly, adding salt, granulated sugar and pea powder into the L fish meat in sequence for seasoning, and frying for 15 minutes to obtain M fish meat;
adding vegetable oil into the M fish meat, frying for 25 minutes until the fish meat fiber is golden yellow villous, taking out, and cooling to room temperature to obtain the N dried fish floss;
and fifthly, coating the N dried fish floss with a nano-emulsion coating film to obtain the finished product dried fish floss.
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