CN110897107A - Fish scale jelly and preparation method thereof - Google Patents
Fish scale jelly and preparation method thereof Download PDFInfo
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- CN110897107A CN110897107A CN201911242903.XA CN201911242903A CN110897107A CN 110897107 A CN110897107 A CN 110897107A CN 201911242903 A CN201911242903 A CN 201911242903A CN 110897107 A CN110897107 A CN 110897107A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish scale jelly and a preparation method thereof. The components of the fish scale jelly comprise water, fish scale water extract dry powder, sucrose and sodium chloride. The invention extracts the fish scales with water to prepare the fish scale water extract dry powder, then redissolves to prepare the fish scale jelly, and simultaneously adds the sucrose and the sodium chloride, thereby improving the gel strength of the fish scale jelly.
Description
Technical Field
The invention belongs to the technical field of food industry, and particularly relates to fish scale jelly and a preparation method thereof.
Background
Fish scales are special health-care food, contain more lecithin, and have the effects of enhancing human brain memory and delaying cell aging. Fish scales contain abundant proteins, fat, various vitamins, ferrum, zinc, calcium and various trace nutrient elements necessary for human body, wherein the contents of calcium and phosphorus are high, and the fish scales can prevent rickets in children, osteoporosis and fracture of middle-aged and old people. The fish scales also contain various unsaturated fatty acids, can accelerate the transmission and emulsification of fat in the form of binding protein in blood, reduce the deposition of cholesterol on the vessel wall, and have various effects of preventing arteriosclerosis, hypertension, heart disease and the like. In addition, a large amount of collagen contained in the fish scales can strengthen the structure of connective tissues and delay skin aging, and has good beautifying and health-care effects. Therefore, the fish scale jelly cooked by the fish scales has rich nutritive value, crystal and clear appearance and smooth mouthfeel, and is gradually favored by consumers.
The existing fish scale jelly preparation method is a traditional method, for example, Chinese patent CN1240614A discloses a fish scale jelly and a preparation method thereof, wherein fish scales are cleaned, dried in the sun, made into fish scale powder, then the fish scale powder is added with water to be boiled, and then cooled and solidified to prepare the fish scale jelly. However, the fish scale jelly prepared by the traditional method has poor gel effect and low gel strength, and cannot form an industrial product.
Disclosure of Invention
In view of the above, the invention aims to provide a fish scale jelly and a preparation method thereof, which can remarkably improve the gel strength of the fish scale jelly.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention discloses a fish scale jelly, which comprises the components of water, fish scale water extract dry powder, sucrose and sodium chloride.
According to a preferable technical scheme, the adding amount of the fish scale water extract dry powder is 3% -5%, the adding amount of the sucrose is 1% -2%, and the adding amount of the sodium chloride is 0.40% -0.60% based on the weight of water as 100%.
Preferably, the weight of water is 100%, the addition amount of the fish scale water extract dry powder is 5%, the addition amount of sucrose is 1.30%, and the addition amount of sodium chloride is 0.40%.
As a preferred technical scheme, the fish scale water extract dry powder is prepared by the following method:
(1) pulverizing fish scales, and mixing with water for extraction;
(2) centrifuging the extracted mixture, taking supernatant, dialyzing to remove small molecular impurities;
(3) and drying the dialyzed retention solution to prepare powder to obtain the fish scale water extract dry powder.
The invention also discloses a preparation method of the fish scale jelly, which comprises the following steps:
(1) pulverizing fish scales, and mixing with water for extraction;
(2) centrifuging the extracted mixture, taking supernatant, dialyzing to remove small molecular impurities;
(3) drying the dialyzed retention solution to prepare powder to obtain fish scale water extract dry powder;
(4) adding the fish scale water extract dry powder, sucrose and sodium chloride into hot water, stirring uniformly, and cooling until gel is formed to obtain the fish scale jelly.
As a preferred technical scheme, in the step (1), the extraction temperature of the water mixing extraction is 60-100 ℃.
Preferably, in the step (3), the method for drying to prepare powder is freeze-drying to prepare powder or spray-drying to prepare powder.
In the step (4), the temperature of the hot water is 60-100 ℃, and the cooling temperature is 2-6 ℃.
In the step (4), the addition amount of the fish scale water extract dry powder is 3% -5%, the addition amount of the sucrose is 1% -2%, and the addition amount of the sodium chloride is 0.40% -0.60%, based on 100% of the weight of water.
In the step (4), the addition amount of the dried fish scale water extract powder is 5%, the addition amount of the sucrose is 1.30%, and the addition amount of the sodium chloride is 0.40%, based on 100% of the weight of water.
The invention has the beneficial effects that:
the inventor of the invention discovers that the gel strength of the fish scale jelly can be improved and the loss of nutritional ingredients of the fish scales is less by preparing the fish scale water extract dry powder after extracting the fish scales with water and then redissolving the fish scale water extract dry powder. The inventor of the invention also finds that the gel strength of the fish scale jelly can be further improved by adding the sucrose and the sodium chloride when preparing the fish scale jelly, and the gel strength of the obtained fish scale jelly product can meet the industrialized requirement.
Drawings
In order to make the object, technical scheme and beneficial effect of the invention more clear, the invention provides the following drawings for explanation:
fig. 1 is a mechanism diagram of fish scale jelly prepared by re-dissolving fish scale water extract dry powder.
Detailed Description
The present invention is further described with reference to the following drawings and specific examples so that those skilled in the art can better understand the present invention and can practice the present invention, but the examples are not intended to limit the present invention.
1. Preparation of dried fish scale extract powder
(1) The fresh water fish scales are collected from experimental bases of Guizhou province Water science research institute, the fish scales are firstly cleaned by tap water for 3 times, impurities such as fish skins are removed, the cleaned fish scales are placed into a drying oven at the temperature of 40 ℃ for drying for 12 hours, most of water is removed, the temperature of the drying oven is heated to 60 ℃, and the final water content of the fish scales reaches 15% +/-1%.
(2) Pulverizing dried fish scales with a pulverizer for 2min, adding pure water according to the ratio of fish scales to water of 1g to 15mL, placing into a beaker, and extracting with a magnetic stirrer (90 deg.C, 1 h). After extraction, the mixture was cooled to 25 ℃ with tap water and centrifuged at 4000r/min for 5min to remove residues. The supernatant (fish scale water extract) was then dialyzed continuously against distilled water in dialysis bags (MD44-14, Union carbide co., Seadrift, TX) for 24 h. After dialysis, freeze-drying the fish scale water extract solution by using a freeze dryer, and crushing the freeze-dried fish scale water extract into powder of 100 meshes to obtain the fish scale water extract dry powder.
2. Chemical component analysis of dried fish scale water extract powder
Chemical component analysis: the ash, moisture, crude protein, crude fat were analyzed by the AOAC (1995) method. The lecithin in the sample was determined by high sensitivity spectrophotometry (Bian & Jiang, 2006). The metallic elements including Na, K, Fe, Mg, Ca, Zn, Cu, Mn, Se, Hg, Cr, Pb and As were analyzed by inductively coupled Plasma mass spectrometry (ICP-MS) (Plasma Quant, Germany). Collagen content determination reference was made to the method of Woessner (1961) with simple modifications, 0.5g of dried fish scale aqueous extract powder was hydrolyzed with sulfuric acid in an oven at 105 ℃ for 16h, hydroxyproline content was determined using an ultraviolet-visible spectrophotometer, and collagen content was equal to the measured hydroxyproline multiplied by 9.75.
The chemical components of the dried fish scale water extract powder are shown in table 1. The crude protein content of the fish scale water extract dry powder is 91.8 +/-1.62 g/100g dw, and the fish scale water extract dry powder is a good human protein supplement. The collagen content of the fish scale water extract dry powder is 43.99 +/-1.35 g/100g dw. The water content, the crude ash content and the crude fat content of the fish scale water extract dry powder are respectively 6.06%, 0.68% and 2.68%. The fish scale water extract dry powder micronutrients are as follows from high to low in content: na (1920. + -. 7.59Mg/kg dw) > K (789. + -. 5.11Mg/kg dw) > Ca (720. + -. 4.77Mg/kg dw) > Mg (134. + -. 1.48Mg/kg dw).
TABLE 1 chemical composition of dried fish scale water extract powder
3. Amino acid analysis of dried fish scale water extract powder
Amino acid analysis: hydrolyzing the fish scale water extract dry powder for 24 hours at 110 ℃ by using 6mol/L HCl solution, deacidifying by using 6mol/L NaOH, draining water in vacuum, and completely dissolving by using 0.02mol/L HCl solution. To the sample solution were added 100. mu.L of a 1mol/L triethylamine-acetonitrile buffer solution and 100. mu.L of a 0.1mol/L phenylacetonitrile solution of isothiocyanate, and the mixture was left at room temperature for 1 hour. Then extracting with n-hexane, filtering with 0.22 μm nylon membrane, and measuring with high performance liquid chromatography.
The amino acid composition of the dried fish scale aqueous extract powder is shown in table 2.6 Essential Amino Acids (EAA) and 11 nonessential amino acids (NEAA) were detected in dried fish scale aqueous extract powder. The content of EAA and NEAA in the dried powder of the fish scale aqueous extract is 12.41g/100g and 65.13g/100g respectively. Lysine is the most abundant EAA (3.46g/100g dw) in dried fish scale aqueous extract powder. The content of glycine (19.60g/100g) and proline (9.93g/100g) was higher than other amino acids, but the content of tyrosine and histidine was lower. The most abundant of the NEAA is glycine, which, consistent with structural analysis of collagen, helps to form a repeating sequence (Gly-X-Y) n in the polypeptide chain, which eventually assembles into a triple helix structure (Gelse, Poschl, & Aigner, 2003). The content of methionine and cysteine is very low, which indicates that the fish scale aqueous extract dry powder is mainly type I collagen.
TABLE 2 determination of amino acid content of dried fish scale water extract powder
4. Preparation of fish scale jelly
Adding the dried fish scale water extract powder, sucrose and sodium chloride into hot water (at 65 + -2 deg.C), stirring, and cooling in refrigerator (4 + -0.5 deg.C) until gel is formed to obtain the final product.
The inventor of the invention discovers that the gel strength of the fish scale jelly can be improved by extracting the fish scales with water to prepare the fish scale water extract dry powder and then redissolving the fish scale water extract dry powder, and the mechanism of the fish scale jelly is shown in figure 1. The inventor of the invention also finds that the gel strength of the fish scale jelly can be further improved by adding the sucrose and the sodium chloride when preparing the fish scale jelly. The addition of sucrose may increase the attraction between protein molecules, thereby enhancing the interaction between proteins; sodium chloride may contribute to the formation of fine chain structures by proteins with smaller pores.
Based on the findings, the influence of the addition amounts of the fish scale water extract dry powder, the sucrose and the sodium chloride on the fish scale jelly gel strength is examined, and the specific examination process is as follows:
design is carried out in Design Expert (Version8.0.6) software according to the Box-Behnken center combination principle, the addition amounts of the fish scale aqueous extract dry powder (A), the sucrose (B) and the sodium chloride (C) are used as independent variables (table 3, the weight of water is 100 percent), the gel strength is used as a response value, a three-factor three-level response surface optimization test is designed, and the result is shown in table 4. Performing quadratic polynomial stepwise regression fitting on the experimental data in the table 4 to obtain a regression model equation as follows:
Y＝46.48+33.77A-0.84B-2.31C-0.50AB-0.80AC-0.87BC+2.65A2+0.32B2+0.97C2
TABLE 3 response surface combination factor levels
TABLE 4 Box-Behnken Experimental protocol and results
TABLE 5 regression model analysis of variance
Indicates that the results were significant (p <0.05), indicates that the results were very significant (p <0.01)
According to the regression equation obtained by the experiment, the optimal formula of the fish scale jelly is obtained as follows: the addition amount of the fish scale water extract dry powder is 5%, the addition amount of the sucrose is 1.38%, the addition amount of the sodium chloride is 0.44%, and the gel strength under the condition is predicted to be 87.6g by a regression equation. Considering the feasibility of actual operation, the optimal recipe parameters are modified as follows: the adding amount of the fish scale water extract dry powder is 5%, the adding amount of the sucrose is 1.30%, the adding amount of the sodium chloride is 0.40%, in order to verify the reliability of the result, 3 parallel tests are carried out by adopting trimming parameters, the actual gel strength of the result is 86.4g, and the actual gel strength is basically consistent with the predicted value of 87.6 g. Therefore, the fish scale jelly formula obtained by applying Design Expert (Version8.0.6) software is real and reliable, has practical application value, and further verifies the practicability of the model.
In summary, on the basis of the single-factor test result, by using Design Expert (Version8.0.6) software, taking the addition amounts of the scale water extract dry powder, the sucrose and the sodium chloride as response variables and the gel strength as a response value, and analyzing a response surface, the optimal formula of the scale jelly is obtained as follows: the adding amount of the fish scale water extract dry powder is 5 percent, the adding amount of the sucrose is 1.30 percent, and the adding amount of the sodium chloride is 0.40 percent. The fish scale jelly prepared by the formula has the highest strength.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (10)
1. A fish scale jelly is characterized in that: the components of the fish scale jelly comprise water, fish scale water extract dry powder, sucrose and sodium chloride.
2. The fish scale jelly of claim 1, wherein: based on the weight of water as 100 percent, the addition amount of the fish scale water extract dry powder is 3 to 5 percent, the addition amount of the sucrose is 1 to 2 percent, and the addition amount of the sodium chloride is 0.40 to 0.60 percent.
3. The fish scale jelly of claim 2, wherein: based on the weight of water as 100%, the addition amount of the fish scale water extract dry powder is 5%, the addition amount of the sucrose is 1.30%, and the addition amount of the sodium chloride is 0.40%.
4. The fish scale jelly according to any one of claims 1 to 3, wherein: the fish scale water extract dry powder is prepared by the following method:
(1) pulverizing fish scales, and mixing with water for extraction;
(2) centrifuging the extracted mixture, taking supernatant, dialyzing to remove small molecular impurities;
(3) and drying the dialyzed retention solution to prepare powder to obtain the fish scale water extract dry powder.
5. A preparation method of fish scale jelly is characterized by comprising the following steps: the method comprises the following steps:
(1) pulverizing fish scales, and mixing with water for extraction;
(2) centrifuging the extracted mixture, taking supernatant, dialyzing to remove small molecular impurities;
(3) drying the dialyzed retention solution to prepare powder to obtain fish scale water extract dry powder;
(4) adding the fish scale water extract dry powder, sucrose and sodium chloride into hot water, stirring uniformly, and cooling until gel is formed to obtain the fish scale jelly.
6. The method for preparing fish scale jelly according to claim 5, wherein the method comprises the following steps: in the step (1), water is added for mixing and extraction, and the extraction temperature is 60-100 ℃.
7. The method for preparing fish scale jelly according to claim 5, wherein the method comprises the following steps: in the step (3), the method for drying and pulverizing the powder is freeze drying and pulverizing or spray drying and pulverizing.
8. The method for preparing fish scale jelly according to claim 5, wherein the method comprises the following steps: in the step (4), the temperature of hot water is 60-100 ℃, and the cooling temperature is 2-6 ℃.
9. The method for preparing fish scale jelly according to claim 5, wherein the method comprises the following steps: in the step (4), the adding amount of the fish scale water extract dry powder is 3% -5%, the adding amount of the sucrose is 1% -2%, and the adding amount of the sodium chloride is 0.40% -0.60% by taking the weight of water as 100%.
10. The method for preparing fish scale jelly according to claim 9, wherein the method comprises the following steps: in the step (4), the adding amount of the fish scale water extract dry powder is 5%, the adding amount of the sucrose is 1.30%, and the adding amount of the sodium chloride is 0.40% by taking the weight of water as 100%.
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