CN111053208A - Method for preparing fish protein liquid food - Google Patents
Method for preparing fish protein liquid food Download PDFInfo
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- CN111053208A CN111053208A CN201911387200.6A CN201911387200A CN111053208A CN 111053208 A CN111053208 A CN 111053208A CN 201911387200 A CN201911387200 A CN 201911387200A CN 111053208 A CN111053208 A CN 111053208A
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L17/60—Edible seaweed
Abstract
The invention discloses a method for preparing fish protein liquid food, which comprises the following steps: adding water into the aged fish meat, and crushing into paste; adding seaweed extract, sodium carboxymethylcellulose and salt into the paste to obtain slurry; crushing the slurry into fluid, wherein the particle size of particles in the fluid is 100-1500 nm, and the average particle size of the particles is 100-1000 nm; and filling and sterilizing the fluid to obtain the fish protein liquid food. The preparation method of the invention increases the contact area of the fish protein and water molecules, further promotes the hydration ability of the protein, so that the protein can be suspended in water environment without enzymolysis treatment, and the prepared fish protein liquid food has fine mouthfeel and no obvious particles. Meanwhile, a product with a stable state is obtained, and layering does not occur after long-term storage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing fish protein liquid food.
Background
China is a world large country for producing aquatic products, and statistics data of statistics yearbook of fishery statistics in China in 2019 show that the total economic output value of fishery in the whole society in China from 11 months 1 days in 2017 to 10 months 31 days in 2018 is 25864.47 million yuan, the total output of the aquatic products reaches 6457.66 ten thousand tons, wherein the yields of seawater products 3301.43 million tons and freshwater products 3456.23 million tons respectively account for 51.1% and 48.9% of the total output, the yield of fish culture reaches 2693.78 million tons, the yield of fishing 863.31 million tons respectively account for 53.97% and 58.86% of the yields of the aquatic product culture and fishing, and the processing of visible fishes plays an increasingly important role in guaranteeing the supply of the aquatic products in China. At present, processed products of fish in China mainly comprise minced fillet products, dry-cured products and tank products, and the total yield in 2018 accounts for about 15.93 percent of the total yield in the aquatic product industry. Therefore, secondary and tertiary processing value increase of fish is realized by developing fish intensive processing, so that fishery processing is developed towards serialization, diversification and high added value, and the fish intensive processing becomes an important research direction for fish processing and utilization.
The protein provided by marine organisms accounts for nearly 20% of the protein of human edible animals, the amino acid composition of the protein is very similar to that of human bodies, the marine animal protein contains essential amino acids required by the human bodies, the amino acids cannot be obtained from plant protein, and the development of marine animal protein drinks has development prospect. The solubility of the protein of the marine animals is reduced after thermal denaturation, the turbidity of the protein solution is increased, a large amount of precipitates appear, and the purchasing desire and appetite of consumers can be reduced when the protein beverage is prepared. Patent 201810130327.9 introduces a squid protein beverage and its preparation method, this squid protein beverage improves squid protein's stability through utilizing neutral protease to handle the squid skin to add menthol and cover the bad smell that the enzymolysis produced, the enzymolysis treatment needs the concentration of controlling the enzymatic reaction, enzymolysis temperature and time, and this method controls the condition loaded down with trivial details, and the enzymolysis reaction product has bad flavor, influences the taste.
Disclosure of Invention
The invention aims to overcome the defects of the existing marine animal protein liquid food technology and provides a method for preparing fish protein liquid food. The invention provides a protein liquid product with balanced nutrition and high quality by screening proper marine raw materials and adopting proper physical modification technology.
In order to achieve the aim, the invention provides a method for preparing fish protein liquid food, which comprises the following steps:
s1, curing: taking fish meat of raw material fish, heating and curing to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment particle size of the colloid mill is 1-3 mu m, and the weight ratio of the cooked fish meat to the water is 1: 10-1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry; the weight ratio of the paste body to the seaweed extract is 10: 1-5: 1; the addition amount of the salt accounts for 0.1 to 0.5 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 to 0.5 percent of the weight of the slurry;
s4, physical modification technology: crushing the slurry obtained in the step S3 in a physical mode to obtain fluid, wherein the particle size of particles in the fluid is within the range of 100-1500 nm, and the average particle size of the particles is within the range of 100-1000 nm; wherein the physical means comprises homogenization, homogenization or ultrasonication; the average particle size of the fluid is measured by a Marvens Zetasizer Nano series laser particle sizer, and the result is analyzed and processed by a Mastersizer 3000;
s5, filling: filling the fluid obtained in the step S4 into a packaging container to obtain a pre-product;
s6, sterilization: and (5) sterilizing and sealing the pre-product obtained in the step (S5) to obtain the fish protein liquid food.
The fish meat in the step S1 can be fish meat obtained by killing fresh raw material fish, or fresh raw material fish, which is timely peeled, boned and viscus removed after being killed, so that fish meat is obtained; if the killed fish body can not be processed in time, the fish body needs to be cooled at low temperature to ensure that the temperature of the fish body is rapidly reduced, then the fish body is stored at low temperature (about 5 ℃), and the fish body is stored at about 0 ℃ after the fish body is completely stiff; if the refrigerated fish body can not be cured in time, the fish body needs to be frozen and preserved at the temperature of minus 80 to minus 20 ℃; the fish meat can also be fish meat of frozen raw material fish, and the frozen fish body needs to be slowly treated, and then is peeled, boned and viscerated to obtain the fish meat; the fresh and refrigerated fish can be directly removed of viscera, bones and fish skin to obtain fish meat.
Preferably, the raw fish of step S1 is atlantic cod, grass carp or salmon; the heating and curing step is as follows: heating at 60-100 deg.C for 5-30 min.
Preferably, the extraction method of seaweed extract in step S3 includes the steps of:
s31 drying: collecting Sargassum, washing with water until no sand exists, air drying in dark place until water content is less than 10% to obtain dry product; the moisture content determination method refers to the determination method of moisture in GB 5009.3-2016 food safety national standard food;
s32 crushing: crushing 5-10 kg of the dried product obtained in the step S31 by using a crusher, and sieving the crushed product by using a 20-40-mesh sieve to obtain seaweed powder;
s33 water extraction: mixing the seaweed meal obtained in the step S32 with deionized water at a ratio of 1: 3-1: 10kg/L, and stirring at a rotating speed of 10-40 rpm for 20-60 hours to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33, passing through 80-100-mesh nylon filter cloth, and taking filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with ethanol with the volume fraction of 95%, standing for 10-15 h, centrifugally separating at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain a crude seaweed extract; the weight-volume ratio of the filter residue to 95% ethanol in volume fraction is 1: 3-1: 10 kg/L;
s36 drying: drying the crude seaweed extract obtained in the step S35 to constant weight to obtain a seaweed extract; the drying is in a freeze drying mode or a low-temperature vacuum drying mode and the like; wherein the seaweed extract is rich in polysaccharides.
Preferably, the seaweed of step S31 may be edible seaweed such as undaria pinnatifida or kelp.
Preferably, the freeze drying in step S36 is vacuum freeze drying, and the specific parameters are as follows: pre-freezing the crude seaweed extract at a temperature of between 80 ℃ below zero and 40 ℃ below zero for 2 to 4 hours, and then drying the crude seaweed extract at a temperature of between 50 ℃ below zero and 10 ℃ below zero under a vacuum degree of 10 to 30 Pa; the low-temperature vacuum drying conditions are as follows: and cooling the crude seaweed extract to 4-10 ℃, wherein the drying temperature is 25-80 ℃, and the absolute pressure of the vacuum degree is 0-101.325 KPa.
Preferably, the homogeneous pressure in step S4 is: 10-100 MPa; the frequency of the ultrasonic crushing is 20-25 KHz; the rotating speed of the homogenate is 1000-10000 rpm.
Preferably, the sterilization mode in step S6 is ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, or pulsed light liquid sterilization; wherein the ultrahigh temperature instantaneous sterilization temperature is specifically as follows: the temperature is 130-150 ℃, and the time is 10-100 s; the ultrahigh pressure sterilization pressure is specifically as follows: 300-600 MPa for 10-30 min; the pulsed highlight liquid sterilization specifically comprises the following steps: the flash irradiation energy is 100-396J/s, and the time is 60-300 s.
In a preferred mode, the preparation method of the fish protein liquid food comprises the following steps:
s1, curing: slowing freezing grass carp at-20 deg.C, taking fish, heating at 100 deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 5: 1; the addition amount of the salt accounts for 0.1 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry;
the extraction method of the seaweed extract comprises the following steps:
s31 drying: cleaning Undaria pinnatifida with water until no sand exists, and air drying in dark place until the water content is less than 10% to obtain dry product; the moisture content determination method refers to the determination method of moisture in GB 5009.3-2016 food safety national standard food;
s32 crushing: crushing 10kg of the dried product obtained in the step S31 by using a crusher, and sieving the crushed product by using a 20-mesh sieve to obtain seaweed powder;
s33 water extraction: mixing 2kg of seaweed powder obtained in the step S32 with deionized water at a volume of 20L, and stirring at a rotating speed of 20rpm for 30h to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33, passing through 80-mesh nylon filter cloth, and taking filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with 95% ethanol by volume fraction, standing for 10h, centrifugally separating at 5000rpm for 10min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to the 95% ethanol with the integral number is 1:3 kg/L;
s36 drying: freeze-drying the crude seaweed extract obtained in the step S35 to constant weight to obtain a seaweed extract; pre-freezing the crude seaweed extract at-80 ℃ for 3h, and then drying at-30 ℃ under the vacuum degree of 10 Pa.
S4, physical modification technology: crushing 400g of the slurry obtained in the step S3 in a homogenizing mode to obtain fluid, wherein the granularity of particles in the fluid is in the range of 100-1500 nm, and the average particle size of the particles is 650 +/-6.48 nm; the homogenization parameters are 40MPa and 15 min;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (5) processing the pre-product obtained in the step S5 under 400MPa for 20 minutes, sterilizing and sealing to obtain the fish protein liquid food.
The invention has the beneficial effects that:
1. the utilization rate of fish resources is fully improved, and a certain amount of small fish which are difficult to process can be used as raw materials, so that the value of the resources is improved.
2. The stabilization technology provided by the invention mixes the fish protein and the seaweed extract, makes up the defect of low dietary content in fish meat, and endows the liquid food with yellow-green color and unique flavor.
3. According to the physical modification technology, fish protein particles are crushed to be 100-1500 nm in granularity, the average particle size of the particles is 100-1000 nm, the specific surface area of protein is increased, the contact area of the protein and water molecules is increased, and the hydration capacity of the protein is further promoted, so that the protein can be suspended in a water environment without enzymolysis.
4. The reduction of the solubility of the protein after thermal denaturation affects the stability of the protein liquid food and has certain influence on the purchase desire of consumers. The stability degree of the fish protein liquid food is evaluated by screening and optimizing the physical modification technology in the step S4 and measuring the precipitation rate of samples with different particle sizes. On the basis of repeated experiments, better parameters are obtained, and the obtained fish protein liquid food is ensured to have fine and smooth mouthfeel. Meanwhile, a product with a stable state is obtained, and layering does not occur after long-term storage.
5. The fish protein particles obtained by the physical modification technology can be suspended in a water environment, but the water environment needs to meet the requirements before the physical modification, if the fish protein concentrated solution is subjected to the physical modification firstly and then the protein concentration is adjusted, the interaction condition of the protein and the water can be destroyed, and stable protein liquid food cannot be obtained.
Drawings
Figure 1 is stability data (different letters, indicating significance) for example 1, example 2, example 3, comparative example 1, comparative example 2, and comparative example 3.
Figure 2 is the average particle size data for example 1, example 2, example 3, comparative example 1, comparative example 2, and comparative example 3 (different letters, indicating significance).
Detailed Description
The invention is further illustrated by the following specific examples.
A method for preparing fish protein liquid food comprises the following steps:
s1, curing: taking raw material fish, heating and curing the fish meat to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment particle size of the colloid mill is 1-3 mu m, and the weight ratio of the cooked fish meat to the water is 1: 10-1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 10: 1-5: 1; the addition amount of the salt accounts for 0.1-0.5% of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2-0.5% of the weight of the slurry;
s4, physical modification technology: crushing the slurry obtained in the step S3 in a physical mode to obtain fluid, wherein the granularity of particles in the fluid is within the range of 100-1500 nm, and the average particle size of the particles is 100-1000 nm; wherein the physical means comprises homogenization, homogenization or ultrasonication; wherein the average particle size of the fluid is measured by a Marvens Zetasizer Nano series laser particle sizer, and the result is analyzed and processed by a Mastersizer 3000;
s5, filling: filling the fluid obtained in the step S4 into a packaging container to obtain a pre-product;
s6, sterilization: and (5) sterilizing and sealing the pre-product obtained in the step (S5) to obtain the fish protein liquid food.
The fish meat in the step S1 can be fish meat obtained by killing fresh raw material fish, or fresh raw material fish, which is timely peeled, boned and viscus removed after being killed, so that fish meat is obtained; if the killed fish body can not be processed in time, the fish body needs to be cooled at low temperature to ensure that the temperature of the fish body is rapidly reduced, then the fish body is stored at low temperature (about 5 ℃), and the fish body is stored at about 0 ℃ after the fish body is completely stiff; if the refrigerated fish body can not be cured in time, the fish body needs to be frozen and preserved at the temperature of minus 80 to minus 20 ℃; the fish meat can also be fish meat of frozen raw material fish, and the frozen fish body needs to be slowly treated, and then is peeled, boned and viscerated to obtain the fish meat; the fresh and refrigerated fish can be directly removed of viscera, bones and fish skin to obtain fish meat.
Preferably, the raw fish of step S1 is atlantic cod, grass carp or salmon; the heating and curing step is as follows: heating at 60-100 deg.C for 5-30 min.
Preferably, the extraction method of seaweed extract in step S3 includes the steps of:
s31 drying: collecting Sargassum, washing with water until no sand exists, air drying in dark place until water content is less than 10% to obtain dry product; the seaweed can be common seaweed such as Undaria pinnatifida and herba Zosterae Marinae; the moisture content determination method refers to the determination method of moisture in GB 5009.3-2016 food safety national standard food;
s32 crushing: crushing 5-10 kg of the dried product obtained in the step S31 by using a crusher to obtain seaweed powder, wherein the seaweed powder can pass through a 20-40-mesh screen;
s33 water extraction: mixing the seaweed meal obtained in the step S32 with deionized water at a ratio of 1: 3-1: 10kg/L, and stirring at a rotating speed of 10-40 rpm for 20-60 hours to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33 to pass through 80-100-mesh nylon filter cloth to obtain filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with 95% ethanol by volume fraction, standing for 10-15 h, performing centrifugal separation at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain a crude seaweed extract; the weight volume ratio of the filter residue to the ethanol is 1: 3-1: 10 kg/L;
s36 drying: drying the crude seaweed extract obtained in the step S35 to constant weight to obtain a seaweed extract, wherein the seaweed extract is rich in polysaccharide; the drying is freeze drying or low-temperature vacuum drying.
Preferably, the freeze drying in step S36 is vacuum freeze drying, and the specific parameters are as follows: pre-freezing the crude seaweed extract at a temperature of between 80 ℃ below zero and 40 ℃ below zero for 2 to 4 hours, and then drying the crude seaweed extract at a temperature of between 50 ℃ below zero and 10 ℃ below zero under a vacuum degree of 10 to 30 Pa; the low-temperature vacuum drying conditions are as follows: and cooling the crude seaweed extract to 4-10 ℃, wherein the drying temperature is 25-80 ℃, and the absolute pressure of the vacuum degree is 0-101.325 KPa.
Preferably, the homogeneous pressure in step S4 is: 10-100 MPa; the frequency of the ultrasonic crushing is 20-25 KHz; the rotating speed of the homogenate is 1000-10000 rpm.
Preferably, the sterilization mode in step S6 may be ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, or pulsed light liquid sterilization; wherein the ultrahigh-temperature instantaneous sterilization temperature is 130-150 ℃, and the time is 10-100 s; the ultrahigh pressure sterilization pressure is 300-600 MPa, and the time is 10-30 min; the liquid sterilization parameters of the intensive pulse light are flash irradiation energy of 100-396J/s and 60-300 s. The specific problems to be solved by the invention are as follows:
1. the protein solubility is reduced after thermal denaturation, and the protein is tightly combined with water and suspended in the solution by screening the control range of the particle size of the protein, so that a product with a stable state is finally obtained.
The technical key and solution are as follows:
1. the average grain size of samples processed under different conditions and the corresponding centrifugal layering effect are measured, the relation between the grain size of the samples and the stability of the products is reflected, and the suitable grain size range is found to meet the requirements of liquid food.
The average particle size of the slurries described in the examples below was measured using a malvern Zetasizer Nano series laser particle sizer and the results were analyzed using a Mastersizer 3000.
Example 1
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slowing freezing grass carp at-20 deg.C, taking fish, heating at 100 deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 5: 1; the addition amount of the salt accounts for 0.1 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry;
the extraction method of the seaweed extract comprises the following steps:
s31 drying: cleaning Undaria pinnatifida with water until no sand exists, and air drying in dark place until the water content is less than 10% to obtain dry product; the moisture content determination method refers to the determination method of moisture in GB 5009.3-2016 food safety national standard food;
s32 crushing: crushing 10kg of the dried product obtained in the step S31 by using a crusher, and sieving the crushed product by using a 20-mesh sieve to obtain seaweed powder;
s33 water extraction: mixing 2kg of seaweed powder obtained in the step S32 with deionized water at a volume of 20L, and stirring at a rotating speed of 20rpm for 30h to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33, passing through 80-mesh nylon filter cloth, and taking filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with ethanol with the volume fraction of 95%, standing for 10h, centrifugally separating at 5000rpm for 10min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to 95% ethanol in volume fraction is 1:3 kg/L;
s36 drying: pre-freezing the crude seaweed extract obtained in the step S35 at-80 ℃ for 3h, then placing the pre-frozen crude seaweed extract at-30 ℃ and under the vacuum degree of 10Pa, and freeze-drying the pre-frozen crude seaweed extract to constant weight to obtain a seaweed extract, wherein the seaweed extract is rich in polysaccharide.
S4, physical modification technology: crushing 400g of the slurry obtained in the step S3 in a homogenizing mode to obtain fluid, wherein the granularity of particles in the fluid is in the range of 100-1500 nm, and the average particle size of the particles is 650 +/-6.48 nm; the homogenization parameters are 40MPa and 15 min;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (5) processing the pre-product obtained in the step S5 under 400MPa for 20 minutes, sterilizing and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is kept stand for 6 hours without obvious precipitation.
Example 2
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slowing frozen Atlantic cod at-40 deg.C, collecting fish meat, and heating at 80 deg.C for 15min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 2 mu m, and the weight ratio of the cooked fish meat to the water is 1: 6;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 7: 1; the addition amount of the salt accounts for 0.2 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry; the seaweed extract is purchased, the manufacturer is Mufang Biotechnology Limited, and the product number is MF-008736;
s4, physical modification technology: crushing 200g of the slurry obtained in the step S3 in a shearing mode to obtain fluid, wherein the granularity of particles in the fluid is in the range of 100-1500 nm, and the average particle size of the particles is 810 +/-7.98 nm; the shearing parameter is 5000rpm for 15 min;
s5, filling: filling the fluid obtained in the step S3 into a tinplate can to obtain a pre-product;
s6, sterilization: and (4) heating the pre-product obtained in the step S4 at 130 ℃ for 60S for sterilization and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is kept stand for 6 hours without obvious precipitation.
Example 3
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slowing frozen salmon at-20 deg.C, taking fish, and heating at 65 deg.C for 20min to obtain cooked fish;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 6: 1; the addition amount of the salt accounts for 0.2 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry; the seaweed extract is purchased, the manufacturer is Mufang Biotechnology Limited, and the product number is MF-008736;
s4, physical modification technology: obtaining fluid by carrying out ultrasonic crushing on 100g of the slurry obtained in the step S3, wherein the particle size of particles in the fluid is in the range of 100-1500 nm, and the average particle size of the particles is 890 +/-6.41 nm; the ultrasonic parameter is 25 KHz;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (5) processing the pre-product in the step (S5) with the parameter of strong pulse light liquid sterilization at 300J/S for 200S, and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is kept stand for 6 hours without obvious precipitation.
Comparative example 1
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slaughtering fresh and live salmon, taking fish, heating at 100 deg.C for 15min to obtain cooked fish;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 7: 1; the addition amount of the salt accounts for 0.2 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry; the seaweed extract is purchased, the manufacturer is Mufang Biotechnology Limited, and the product number is MF-008736;
s4, physical modification technology: crushing the slurry obtained in the step S3 by a food processor to obtain fluid, wherein the average particle size of the obtained fluid material is 5000 +/-49.3 nm;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (4) heating the pre-product obtained in the step S5 at 130 ℃ for 60S for sterilization and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is obviously layered after standing for 2 hours.
Comparative example 2
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slowing freezing Atlantic cod at-20 deg.C, collecting fish meat, and heating at 100 deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 2;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 7: 1; the addition amount of the salt accounts for 0.2 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry; the seaweed extract is purchased, the manufacturer is Mufang Biotechnology Limited, and the product number is MF-008736;
s4, physical modification technology: crushing 400g of the slurry obtained in the step S3 in a homogenizing mode to obtain a fluid, wherein the granularity of particles in the fluid is in the range of 100-1500 nm, and the average particle size of the particles is 650 +/-6.48 nm; the homogenization parameters are 40MPa and 15 min;
s5, dilution: adding water with equal mass into the fluid obtained in the step S4 to obtain protein liquid;
s6, filling: filling the protein liquid obtained in the step S5 into a glass jar to obtain a pre-product;
s7, sterilization: and (5) processing the pre-product obtained in the step S6 under 400MPa for 20 minutes, sterilizing and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is obviously layered after standing for 2 hours.
Comparative example 3
A method for preparing a fish protein liquid food comprises the following steps:
s1, curing: slaughtering fresh grass carp, taking fish, heating at 100 deg.C for 15min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry, wherein the weight ratio of the paste to the seaweed extract is 7: 1; the addition amount of the salt accounts for 0.2 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry; the seaweed extract is purchased, the manufacturer is Mufang Biotechnology Limited, and the product number is MF-008736;
s4, physical modification technology: crushing the slurry obtained in the step S3 in a ball milling mode to obtain fluid, wherein the average particle size of the obtained fluid is 1238 +/-43.6 m;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (4) heating the pre-product obtained in the step S5 at 130 ℃ for 60S for sterilization and sealing to obtain the fish protein liquid food.
The obtained fish protein liquid food is obviously layered after standing for 6 hours.
Taking the fish protein liquid food prepared in each embodiment and comparative example of the invention, and respectively measuring the stability and the average particle size;
stability test methods reference precipitation rate determination methods (Liuxin, Zhudan, Weiwenyi, etc.. St. Hippophae Rhamnus juice stability study [ J ] Chinese brewing, 2018, v.37; No.316(06): 144-: and (3) determining the precipitation rate: taking 20mL of fish protein liquid food, centrifuging for 15min under the condition of 3500r/min, removing supernatant, inverting the centrifuge tube, drying until the mass is constant, weighing, calculating the precipitation rate, and performing parallel test for 3 times. The calculation formula is as follows:
the precipitation rate (precipitate weight/sample mass) × 100%
The average particle size was measured and calculated using a laser scattering Malvern particle sizer (Amersham Marvern instruments Co., Ltd., Wurstshire, UK, version 5.6) and software (Tobin, Aarti Ben. instruments integrated design of plate based foods to improved management of dysphagia [ D ] The University of Queenland.2014).
As a result of the precipitation rate and the average particle size of the fish protein liquid food, as shown in FIGS. 1 and 2, the particle size of the product has a great influence on the stability of the fish protein liquid food, and comparative examples 1 and 3 show that the precipitation rate of the product is more than 20% when the average particle size exceeds 1000nm, indicating that the fish protein after aging cannot be suspended in an aqueous solution. And when the paste body is crushed in a certain physical mode and the particle size is smaller than 1000nm, the surface area of protein particles is increased, the contact area with an aqueous solution is correspondingly increased, the particle quality is reduced, the suspension degree of the protein particles is improved, and the stability of the fish protein liquid food is improved. Comparative example 2 illustrates that when the average particle size meets the requirement, but the protein particles settle after the physical modification treatment process step in the dilution process of the liquid food, the process flow of the protein liquid food needs to add water with a target volume first and then carry out homogenization treatment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A method for preparing fish protein liquid food is characterized by comprising the following steps:
s1, curing: taking fish meat of raw material fish, heating and curing to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment particle size of the colloid mill is 1-3 mu m, and the weight ratio of the cooked fish meat to the water is 1: 10-1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry; the weight ratio of the paste body to the seaweed extract is 10: 1-5: 1; the addition amount of the salt accounts for 0.1 to 0.5 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 to 0.5 percent of the weight of the slurry;
s4, physical modification technology: crushing the slurry obtained in the step S3 in a physical mode to obtain fluid, wherein the particle size of particles in the fluid is 100-1500 nm, and the average particle size of the particles is 100-1000 nm; wherein the physical means comprises homogenization, homogenization or ultrasonication;
s5, filling: filling the fluid obtained in the step S4 into a packaging container to obtain a pre-product;
s6, sterilization: and (5) sterilizing and sealing the pre-product obtained in the step (S5) to obtain the fish protein liquid food.
2. The method for producing a fish protein liquid food in accordance with claim 1, wherein the raw fish in step S1 is Atlantic cod, grass carp or salmon.
3. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the heating and cooking in step S1 is: heating at 60-100 ℃ for 5-30 min.
4. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the step of extracting seaweed extract of step S3 comprises the steps of:
s31 drying: washing Sargassum with water until no sand exists, and air drying in dark place until water content is less than 10% to obtain dried product;
s32 crushing: 5-10 kg of the dried product obtained in the step S31 is ground and sieved by a sieve with 20-40 meshes to obtain seaweed meal;
s33 water extraction: mixing the seaweed meal and deionized water in the step S32 according to a material-liquid ratio of 1: 3-1: 10kg/L, and stirring at 10-40 rpm for 20-60 h to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33, passing through 80-100-mesh nylon filter cloth, and taking filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with ethanol with the volume fraction of 95%, standing for 10-15 h, centrifuging at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain a crude seaweed extract; the weight-volume ratio of the filter residue to 95% ethanol by volume is 1: 3-1: 10 kg/L;
s36 drying: drying the crude seaweed extract obtained in the step S35 to constant weight to obtain a seaweed extract; wherein the drying is freeze drying or low-temperature vacuum drying.
5. The method for producing a fish meat protein liquid food as claimed in claim 4, wherein the seaweed in step S31 is Undaria pinnatifida or Laminaria japonica.
6. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the homogenizing pressure of step S4 is: 10 to 100 MPa.
7. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the ultrasonic breaking frequency of step S4 is 20-25 KHz.
8. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the rotation speed of the homogenate in the step S4 is 1000-10000 rpm.
9. The method for preparing a fish meat protein liquid food as claimed in claim 1, wherein the sterilization manner of step S6 is ultra high temperature flash sterilization, ultra high pressure sterilization or pulsed light liquid sterilization; the ultrahigh-temperature instantaneous sterilization temperature is 130-150 ℃, and the time is 10-100 s; the ultrahigh pressure sterilization pressure is 300-600 MPa, and the time is 10-30 min; the liquid sterilization of the pulse highlight comprises the following steps: the flash irradiation energy is 100-396J/s, and the time is 60-300 s.
10. The method for preparing a fish meat protein liquid food as claimed in claim 1, which comprises the steps of:
s1, curing: heating grass carp meat at 100 deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the processing granularity of the colloid mill is 1 mu m, and the weight ratio of the cooked fish meat to the water is 1: 5;
s3, a stabilizing technology: adding seaweed extract, salt and sodium carboxymethyl cellulose into the paste in the step S2 to obtain slurry; the weight ratio of the paste body to the seaweed extract is 5: 1; the addition amount of the salt accounts for 0.1 percent of the weight of the slurry; the addition amount of the sodium carboxymethyl cellulose accounts for 0.2 percent of the weight of the slurry;
the extraction method of the seaweed extract comprises the following steps:
s31 drying: washing Undaria pinnatifida with water until there is no sand, and air drying in dark place until the water content is less than 10% to obtain dried product;
s32 crushing: crushing the dried product obtained in the step S31 by using a crusher, and sieving the crushed product by using a 20-mesh sieve to obtain seaweed powder;
s33 water extraction: mixing 2kg of seaweed powder obtained in the step S32 with 20L of deionized water, and stirring at 20rpm for 30h to obtain an aqueous extract;
s34 filtering: taking the water extract obtained in the step S33, passing through 80-mesh nylon filter cloth, and taking filter residues;
s35 alcohol precipitation: mixing the filter residue obtained in the step S34 with ethanol with the volume fraction of 95%, standing for 10h, centrifugally separating at 5000rpm for 10min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to 95% ethanol by volume is 1:3 kg/L;
s36 drying: pre-freezing the crude seaweed extract obtained in the step S35 at-80 ℃ for 3h, then freezing and drying at-30 ℃ under the vacuum degree of 10Pa to constant weight to obtain a seaweed extract;
s4, physical modification technology: homogenizing the slurry 400g in the step S3 at 40MPa for 15min to obtain fluid, wherein the particle size of particles in the fluid is 100-1500 nm, and the average particle size of the particles is 650 +/-6.48 nm;
s5, filling: filling the fluid obtained in the step S4 into a glass tank to obtain a pre-product;
s6, sterilization: and (5) sterilizing the pre-product obtained in the step S5 for 20 minutes under the pressure of 400MPa, and sealing to obtain the fish protein liquid food.
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| JP2015112094A (en) * | 2013-12-16 | 2015-06-22 | 日本水産株式会社 | Fluid dispersion of fish meat particle, manufacturing method for the same, and food product using the fluid dispersion |
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| CN102138693A (en) * | 2010-12-07 | 2011-08-03 | 天津科技大学 | Method for processing fish beverage |
| JP2015112094A (en) * | 2013-12-16 | 2015-06-22 | 日本水産株式会社 | Fluid dispersion of fish meat particle, manufacturing method for the same, and food product using the fluid dispersion |
| CN109527521A (en) * | 2018-11-02 | 2019-03-29 | 广东海洋大学 | A kind of preparation method of the compound thermal gels of polysaccharide-myosin |
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