CN111053208B - Method for preparing fish protein liquid food - Google Patents
Method for preparing fish protein liquid food Download PDFInfo
- Publication number
- CN111053208B CN111053208B CN201911387200.6A CN201911387200A CN111053208B CN 111053208 B CN111053208 B CN 111053208B CN 201911387200 A CN201911387200 A CN 201911387200A CN 111053208 B CN111053208 B CN 111053208B
- Authority
- CN
- China
- Prior art keywords
- fish
- seaweed
- liquid food
- water
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing fish protein liquid food, which comprises the following steps: adding water into the cured fish meat and crushing into paste; adding seaweed extract, sodium hydroxymethyl cellulose and salt into the paste to obtain a 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 (3) filling and sterilizing the fluid to obtain the fish protein liquid food. The preparation method increases the contact area of the fish protein and water molecules, thereby promoting the hydration capacity of the protein, enabling the protein to be suspended in the water environment without enzymolysis treatment, and the prepared fish protein liquid food has fine taste and no obvious particles. Meanwhile, a product with stable state is obtained, and layering does not occur after long-term placement.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for manufacturing fish protein liquid food.
Background
The statistics of annual book in Chinese fishery in 2019 shows that the total yield of the national whole-society fishery economy in China from 1 month of 2017 to 31 months of 2018 reaches 25864.47 hundred million yuan, the total yield of the aquatic products reaches 6457.66 ten thousand tons, wherein 3301.43 ten thousand tons of sea water products and 3456.23 ten thousand tons of fresh water products respectively account for 51.1 percent and 48.9 percent of the total yield, the fish culture yield reaches 2693.78 ten thousand tons, the fishing yield is 863.31 ten thousand tons, and the fish culture yield respectively accounts for 53.97 percent and 58.86 percent of the aquatic product culture and fishing yield, so that the processing of fishes plays an increasingly important role in guaranteeing the supply of the aquatic products in China. At present, processed products of fishes in China mainly comprise minced fillet products, dry salted products and tank products, and the total yield in 2018 accounts for about 15.93% of the total yield in the aquatic industry. Therefore, the secondary and tertiary processing increment of fish is realized by developing the fine and deep processing of fish, so that the fishery processing is developed to the direction of serialization, diversification and high added value, and the method becomes an important research direction of fish processing utilization.
The protein provided by the marine organism accounts for approximately 20% of the protein of the human edible animal, the amino acid composition of the protein is very similar to that of human body, the marine animal protein contains essential amino acids required by human body, the amino acids cannot be obtained in plant protein, and the development of the marine animal protein drink has development prospect. The solubility of the marine animal protein is reduced after heat denaturation, the turbidity of the protein solution is increased, a large amount of precipitation occurs, and the purchasing desire and appetite of consumers can be reduced when the protein beverage is manufactured. Patent 201810130327.9 describes a squid protein beverage and a preparation method thereof, wherein squid skin is treated by neutral protease, so that the stability of squid protein is improved, menthol is added to cover bad smell generated by enzymolysis, the concentration of enzyme reaction, enzymolysis temperature and time are required to be controlled in the enzymolysis treatment, the control condition of the method is complicated, and the enzymolysis reaction product has bad flavor and affects the taste.
Disclosure of Invention
The invention aims to overcome the defects of the existing marine animal protein liquid food technology and provides a preparation method of fish protein liquid food. The invention provides a liquid protein product with balanced nutrition and high quality by screening proper marine raw materials and adopting proper physical modification technology.
In order to achieve the above purpose, the invention provides a method for preparing a fish protein liquid food, comprising the following steps:
s1, curing: heating fish meat of raw material fish for curing to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the fish meat into paste by using a colloid mill, wherein the treatment granularity 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a slurry; the weight ratio of the paste to the seaweed extract is 10:1-5:1; the adding amount of the salt accounts for 0.1-0.5% of the weight of the slurry; the adding amount of the sodium hydroxymethyl 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 way to obtain a fluid, so that 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 in 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 using a Markov Zetasizer Nano series laser particle sizer, and the result is analyzed and processed by using a Mastersizer 3000;
s5, filling: filling the fluid in the step S4 into a packaging container to obtain a pre-product;
s6, sterilizing: and (5) sterilizing and sealing the pre-product in the step (S5) to obtain the fish protein liquid food.
Wherein, the fish meat in the step S1 can be fish meat obtained by killing fresh raw material fish, namely the fresh raw material fish is killed, and then the fish meat is obtained by timely removing skin, bones and viscera after killing; if the slaughtered fish body cannot be treated in time, the fish body needs to be cooled at a low temperature to enable the temperature of the fish body to be rapidly reduced, then the fish body is preserved at a low temperature (about 5 ℃), and the fish body is preserved at about 0 ℃ after the fish body is completely stiff; if the refrigerated fish body cannot be cured in time, the fish body is frozen and stored at the temperature of-80 to-20 ℃; the fish meat can also be fish meat of frozen raw material fish, and the frozen fish body needs to be peeled, removed bone and viscera after being slowed down to obtain the fish meat; the fresh and cold-stored fish body can directly remove viscera, bones and skin to obtain fish meat.
Preferably, the raw fish in step S1 is atlantic cod, grass carp or salmon; the heating is done as follows: heating at 60-100 deg.c for 5-30 min.
Preferably, the method for extracting the seaweed extract in step S3 comprises the following steps:
s31, drying: collecting seaweed, washing with water until no sand particles exist, and air drying in dark place until the water content is lower than 10%, to obtain dry product; the method for measuring the moisture content refers to a method for measuring the moisture in national food safety standard of GB 5009.3-2016;
s32, crushing: taking 5-10 kg of the dried product obtained in the step S31, crushing the dried product by a crusher, and sieving the crushed product by a 20-40 mesh sieve to obtain seaweed powder;
s33, water extraction: mixing the seaweed powder in the step S32 with deionized water at a ratio of 1:3-1:10 kg/L, and stirring at a rotation speed of 10-40 rpm for 20-60 h to obtain an aqueous extract;
s34, filtering: taking the water extract 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 95% ethanol by volume fraction, standing for 10-15 h, centrifuging at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to the 95% ethanol with the volume fraction is 1:3-1:10 kg/L;
s36, drying: drying the seaweed crude extract obtained in the step S35 to constant weight to obtain a seaweed extract; the drying is freeze drying or low-temperature vacuum drying and the like; wherein the seaweed extract is rich in polysaccharides.
Preferably, the seaweed in step S31 may be common edible seaweed such as undaria pinnatifida or kelp.
Preferably, the freeze-drying in step S36 is vacuum freeze-drying, and specific parameters are as follows: pre-freezing the seaweed crude extract for 2-4 hours at the temperature of-80 to-40 ℃, and then drying the seaweed crude extract in an environment of-50 to-10 ℃ and the vacuum degree of 10-30 Pa; the conditions of the low-temperature vacuum drying are as follows: cooling the seaweed crude 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 homogenizing pressure in step S4 is: 10-100 MPa; the frequency of ultrasonic crushing is 20-25 KHz; the rotation speed of the homogenate is 1000-10000 rpm.
In the preferred mode, the sterilization mode in the step S6 is ultrahigh temperature instantaneous sterilization, ultrahigh pressure sterilization or pulsed strong light liquid sterilization and the like; wherein, the super high temperature instantaneous sterilization temperature specifically is: 130-150 ℃ for 10-100 s; the ultra-high pressure sterilization pressure is specifically: 300-600 MPa, and 10-30 min; the pulsed strong light liquid sterilization specifically comprises: the energy of the flash 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: slowly thawing frozen grass carp at-20deg.C, and heating at 100deg.C for 5min to obtain cooked fish;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 5:1; the adding amount of the salt accounts for 0.1% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% 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 no sand particles exist, and airing in a dark place until the water content is lower than 10%, thus obtaining a dry product; the method for measuring the moisture content refers to a method for measuring the moisture in national food safety standard of GB 5009.3-2016;
s32, crushing: taking 10kg of the dried product obtained in the step S31, crushing the dried product 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 in the step S32 with deionized water at 20L, and stirring at 20rpm for 30h to obtain an aqueous extract;
s34, filtering: taking the water extract in the step S33, and passing through 80-mesh nylon filter cloth to obtain filter residues;
s35, alcohol precipitation: mixing the filter residue obtained in the step S34 with 95% ethanol, standing for 10h, centrifuging at 5000rpm for 10min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to the ethanol with the integral of 95% is 1:3kg/L;
s36, drying: freeze-drying the seaweed crude extract in the step S35 to constant weight to obtain a seaweed extract; pre-freezing the crude seaweed extract at-80deg.C for 3 hr, and drying at-30deg.C under 10 Pa.
S4, physical modification technology: 400g of the slurry obtained in the step S3 is crushed in a homogenizing mode to obtain fluid, so that 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 parameters of homogenization are 40MPa and 15min;
s5, filling: filling the fluid in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: and (3) treating the pre-product in the step (S5) under 400MPa for 20 minutes, sterilizing and sealing to obtain the fish protein liquid food.
The beneficial effects of the invention are as follows:
1. the utilization rate of fish resources is fully improved, and the fish which are small in size and difficult to process can be used as raw materials, so that the value of the resources is improved.
2. The stabilizing technology mixes the fish protein and the seaweed extract, overcomes the defect of low meal content in fish, and endows liquid food with yellowish green color and unique flavor.
3. According to the physical modification technology, fish protein particles are crushed, the particle size is in the range of 100-1500 nm, the average particle size of the particles is 100-1000 nm, the specific surface area of the protein is increased, the contact area of the protein and water molecules is increased, and the hydration capability of the protein is further promoted, so that the protein can be suspended in a water environment without enzymolysis treatment.
4. The reduced solubility after thermal denaturation of the protein affects the stability of the protein liquid food and has a certain effect on consumer's desire to purchase. According to the invention, the stability 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 diameters. On the basis of repeated experiments, the method obtains better parameters and ensures that the obtained fish protein liquid food has fine and smooth mouthfeel. Meanwhile, a product with stable state is obtained, and layering does not occur after long-term placement.
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 physical modification, and if the fish protein concentrated solution is subjected to physical modification and then the protein concentration is regulated, the interaction condition of protein and water can be destroyed, and stable protein liquid food can not be obtained.
Drawings
Fig. 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.
Fig. 2 is the average particle diameter data (different letters, showing significance) of example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3.
Detailed Description
The invention is further illustrated by the following examples of embodiments.
A method for preparing fish protein liquid food comprises the following steps:
s1, curing: heating and curing raw material fish to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the fish meat into paste by using a colloid mill, wherein the treatment granularity 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 10:1-5:1; the adding amount of the salt accounts for 0.1 to 0.5 percent of the weight of the slurry; the adding amount of the sodium hydroxymethyl 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 way to obtain fluid, so that the granularity of particles in the fluid is in the range of 100-1500 nm, and the average granularity of the particles is in the range of 100-1000 nm; wherein the physical means comprises homogenization, homogenization or ultrasonication; wherein the average particle size of the fluid is measured by using a Markov Zetasizer Nano series laser particle sizer, and the result is analyzed and processed by using a Mastersizer 3000;
s5, filling: filling the fluid in the step S4 into a packaging container to obtain a pre-product;
s6, sterilizing: and (5) sterilizing and sealing the pre-product in the step (S5) to obtain the fish protein liquid food.
Wherein, the fish meat in the step S1 can be fish meat obtained by killing fresh raw material fish, namely the fresh raw material fish is killed, and then the fish meat is obtained by timely removing skin, bones and viscera after killing; if the slaughtered fish body cannot be treated in time, the fish body needs to be cooled at a low temperature to enable the temperature of the fish body to be rapidly reduced, then the fish body is preserved at a low temperature (about 5 ℃), and the fish body is preserved at about 0 ℃ after the fish body is completely stiff; if the refrigerated fish body cannot be cured in time, the fish body is frozen and stored at the temperature of-80 to-20 ℃; the fish meat can also be fish meat of frozen raw material fish, and the frozen fish body needs to be peeled, removed bone and viscera after being slowed down to obtain the fish meat; the fresh and cold-stored fish body can directly remove viscera, bones and skin to obtain fish meat.
Preferably, the raw fish in step S1 is atlantic cod, grass carp or salmon; the heating is done as follows: heating at 60-100 deg.c for 5-30 min.
Preferably, the method for extracting the seaweed extract in step S3 comprises the following steps:
s31, drying: collecting seaweed, washing with water until no sand particles exist, and air drying in dark place until the water content is lower than 10%, to obtain dry product; the seaweed can be common seaweed such as undaria pinnatifida, kelp, etc.; the method for measuring the moisture content refers to a method for measuring the moisture in national food safety standard of GB 5009.3-2016;
s32, crushing: taking 5-10 kg of the dried product obtained in the step S31, and crushing the dried product by a crusher to obtain seaweed powder, wherein the seaweed powder can pass through a 20-40 mesh screen;
s33, water extraction: mixing the seaweed powder in the step S32 with deionized water at a ratio of 1:3-1:10 kg/L, and stirring at a rotation speed of 10-40 rpm for 20-60 h to obtain an aqueous extract;
s34, filtering: taking the water extract obtained in the step S33, and passing 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, standing for 10-15 h, centrifuging at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain 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 seaweed crude 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 specific parameters are as follows: pre-freezing the seaweed crude extract for 2-4 hours at the temperature of-80 to-40 ℃, and then drying the seaweed crude extract in an environment of-50 to-10 ℃ and the vacuum degree of 10-30 Pa; the conditions of the low-temperature vacuum drying are as follows: cooling the seaweed crude 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 homogenizing pressure in step S4 is: 10-100 MPa; the frequency of ultrasonic crushing is 20-25 KHz; the rotation speed of the homogenate is 1000-10000 rpm.
In the preferred mode, the sterilization mode in the step S6 can be ultrahigh temperature instantaneous sterilization, ultrahigh pressure sterilization or pulsed strong light liquid sterilization; wherein the ultra-high 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 pulsed strong light are that the flash energy is 100-396J/s, 60-300 s. The specific problems to be solved by the invention are as follows:
1. the solubility of the protein is reduced after heat denaturation, the protein is tightly combined with water and suspended in the solution by screening the control range of the particle size of the protein, and finally, the product with stable state is obtained.
The technical key and solving method are as follows:
1. and (3) determining the relation between the average particle size of the treated samples under different conditions and the corresponding centrifugal layering effect, reacting the particle size of the samples and the stability of the products, and finding out the proper particle size range to meet the requirement 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 preparation method of fish protein liquid food comprises the following steps:
s1, curing: slowly thawing frozen grass carp at-20deg.C, and heating at 100deg.C for 5min to obtain cooked fish;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 5:1; the adding amount of the salt accounts for 0.1% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% 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 no sand particles exist, and airing in a dark place until the water content is lower than 10%, thus obtaining a dry product; the method for measuring the moisture content refers to a method for measuring the moisture in national food safety standard of GB 5009.3-2016;
s32, crushing: taking 10kg of the dried product obtained in the step S31, crushing the dried product 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 in the step S32 with deionized water at 20L, and stirring at 20rpm for 30h to obtain an aqueous extract;
s34, filtering: taking the water extract in the step S33, and passing through 80-mesh nylon filter cloth to obtain filter residues;
s35, alcohol precipitation: mixing the filter residue obtained in the step S34 with 95% ethanol, standing for 10h, centrifuging 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 volume fraction is 1:3kg/L;
s36, drying: pre-freezing the crude seaweed extract in the step S35 at-80 ℃ for 3 hours, and then placing the crude seaweed extract in an environment of-30 ℃ and a vacuum degree of 10Pa, and freeze-drying the crude seaweed extract to constant weight to obtain the seaweed extract, wherein the seaweed extract is rich in polysaccharide.
S4, physical modification technology: 400g of the slurry obtained in the step S3 is crushed in a homogenizing mode to obtain fluid, so that 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 parameters of homogenization are 40MPa and 15min;
s5, filling: filling the fluid in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: and (3) treating the pre-product 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 preparation method of fish protein liquid food comprises the following steps:
s1, curing: slowing down the frozen Atlantic cod at-40deg.C, collecting fish meat, and heating at 80deg.C for 15min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 7:1; the adding amount of the salt accounts for 0.2% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry; the seaweed extract is obtained by purchase, and the manufacturer is Muwa Biotechnology Co., ltd, 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, so that 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 shear parameter was 5000rpm,15min;
s5, filling: filling the fluid in the step S3 into Ma Tieguan to obtain a pre-product;
s6, sterilizing: and (3) heating the pre-product obtained in the step (S4) at 130 ℃ for 60S, 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 3
A preparation method of fish protein liquid food comprises the following steps:
s1, curing: slowing down salmon frozen at-20deg.C, collecting fish meat, and heating at 65deg.C for 20min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 6:1; the adding amount of the salt accounts for 0.2% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry; the seaweed extract is obtained by purchase, and the manufacturer is Muwa Biotechnology Co., ltd, and the product number is MF-008736;
s4, physical modification technology: obtaining fluid from 100g of the slurry obtained in the step S3 in an ultrasonic crushing mode, so that the granularity 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 25KHz;
s5, filling: filling the fluid in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: and (3) treating the pre-product with the pulse strong light liquid sterilization parameter of 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 preparation method of fish protein liquid food comprises the following steps:
s1, curing: slaughtering live salmon, taking fish meat, and heating at 100deg.C for 15min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 7:1; the adding amount of the salt accounts for 0.2% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry; the seaweed extract is obtained by purchase, and the manufacturer is Muwa Biotechnology Co., ltd, and the product number is MF-008736;
s4, physical modification technology: crushing the slurry obtained in the step S3 by a cooking machine to obtain fluid, wherein the average particle size of the obtained fluid material is 5000+/-49.3 nm;
s5, filling: filling the fluid in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: and (3) heating the pre-product obtained in the step (S5) at 130 ℃ for 60S, 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 2
A preparation method of fish protein liquid food comprises the following steps:
s1, curing: slowing down the frozen Atlantic cod at-20deg.C, collecting fish meat, and heating at 100deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 7:1; the adding amount of the salt accounts for 0.2% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry; the seaweed extract is obtained by purchase, and the manufacturer is Muwa Biotechnology Co., ltd, 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 fluid, so that 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 parameters of homogenization are 40MPa and 15min;
s5, diluting: adding water with equal mass into the fluid in the step S4 to obtain protein liquid;
s6, filling: filling the protein liquid in the step S5 into a glass tank to obtain a pre-product;
s7, sterilizing: and (3) treating 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 preparation method of fish protein liquid food comprises the following steps:
s1, curing: slaughtering live grass carp, taking fish meat, and heating at 100deg.C for 15min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a paste, wherein the weight ratio of the paste to the seaweed extract is 7:1; the adding amount of the salt accounts for 0.2% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry; the seaweed extract is obtained by purchase, and the manufacturer is Muwa Biotechnology Co., ltd, and the product number is MF-008736;
s4, physical modification technology: crushing the slurry obtained in the step S3 by 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 in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: and (3) heating the pre-product obtained in the step (S5) at 130 ℃ for 60S, sterilizing 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 foods prepared in each example and comparative example of the invention, and respectively measuring the stability and the average particle size;
stability test methods reference precipitation rate determination methods (Liu Xin, zhu Dan, wei Wenyi, et al, study of stability of seabuckthorn cloudy juice [ J ]. Chinese brewage, 2018, v.37; no.316 (06): 144-147.): measurement of precipitation rate: taking 20mL of fish protein liquid food, centrifuging at a speed of 3500r/min for 15min, removing supernatant, inverting a centrifuge tube, weighing after the centrifuge tube is dried until the mass is constant, calculating the precipitation rate, and performing parallel test for 3 times. The calculation formula is as follows:
precipitation rate = (weight of precipitate/mass of sample) ×100%
The average particle size (Tobin, aarti ben. Instruments into rational design of plant based foods to improve management of dysphagia. [ D ] The University of queensland.2014) was measured and calculated using a laser scattering malvern particle sizer (majetshire malvern instruments, 2000 edition) and software version 5.6.
The results of the precipitation rate and the average particle diameter of the fish protein liquid food are shown in fig. 1 and 2, and the particle diameter of the product has a great influence on the stability of the fish protein liquid food, and comparative examples 1 and 3 show that when the average particle diameter exceeds 1000nm, the precipitation rate of the product is higher than 20%, indicating that the fish protein after curing cannot be suspended in an aqueous solution. When the paste is crushed in a certain physical mode and the particle size is smaller than 1000nm, the surface area of the protein particles is increased, the contact area with the 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 shows that when the average particle size meets the requirement, the sedimentation phenomenon of the protein particles occurs after the physical modification treatment process, and the process flow of the protein liquid food needs to add the water with the target volume first and then carry out homogenization treatment.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should be covered by the protection scope of the present invention by making equivalents and modifications to the technical solution and the inventive concept thereof.
Claims (9)
1. The preparation method of the fish protein liquid food is characterized by comprising the following steps:
s1, curing: heating fish meat of raw material fish for curing to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat obtained in the step S1, and crushing the fish meat into paste by using a colloid mill, wherein the treatment granularity 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a slurry; the weight ratio of the paste to the seaweed extract is 10:1-5:1; the adding amount of the salt accounts for 0.1-0.5% of the weight of the slurry; the adding amount of the sodium hydroxymethyl 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 way to obtain a 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 in the step S4 into a packaging container to obtain a pre-product;
s6, sterilizing: sterilizing and sealing the pre-product in the step S5 to obtain the fish protein liquid food, wherein the sterilization mode is ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization or pulsed strong light liquid sterilization; the temperature of the ultra-high temperature instantaneous sterilization is 130-150 ℃ and the time is 10-100 s; the pressure of the ultrahigh pressure sterilization is 300-600 MPa, and the time is 10-30 min; the pulsed strong light liquid sterilization is as follows: the energy of the flash is 100-396J/s, and the time is 60-300 s.
2. The method for producing a fish protein liquid food according to claim 1, wherein the raw fish in step S1 is atlantic cod, grass carp or salmon.
3. The method for producing a fish protein liquid food according to claim 1, wherein the heating in step S1 is done as follows: heating at 60-100 deg.c for 5-30 min.
4. The method for producing a fish protein liquid food according to claim 1, wherein the method for extracting seaweed extract in step S3 comprises the steps of:
s31, drying: washing seaweed with water until no sand particles exist, and air drying in dark place until the water content is lower than 10%, to obtain dry product;
s32, crushing: taking 5-10 kg of the dried product obtained in the step S31, crushing, and sieving with a 20-40 mesh sieve to obtain seaweed powder;
s33, water extraction: mixing the seaweed powder in the step S32 with deionized water according to a feed liquid ratio of 1:3-1:10 kg/L, and stirring at 10-40 rpm for 20-60 h to obtain an aqueous extract;
s34, filtering: taking the water extract 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 95% ethanol by volume fraction, standing for 10-15 h, centrifuging at 4000-10000 rpm for 5-15 min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to the 95% ethanol is 1:3-1:10 kg/L;
s36, drying: drying the seaweed crude 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 of producing a fish protein liquid food according to claim 4, wherein the seaweed in step S31 is Undaria pinnatifida or kelp.
6. The method for producing a fish protein liquid food according to claim 1, wherein the homogenizing pressure in step S4 is: 10-100 MPa.
7. The method for producing a fish protein liquid food according to claim 1, wherein the frequency of the ultrasonic disruption in step S4 is 20 to 25KHz.
8. The method for producing a fish protein liquid food according to claim 1, wherein the rotation speed of the homogenate in step S4 is 1000 to 10000rpm.
9. The method for producing a fish protein liquid food according to claim 1, comprising the steps of:
s1, curing: heating fish meat of grass carp at 100deg.C for 5min to obtain cooked fish meat;
s2, pre-crushing: adding water into the cooked fish meat in the step S1, and crushing the cooked fish meat into paste by using a colloid mill, wherein the treatment 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, stabilizing technology: adding seaweed extract, salt and sodium hydroxymethyl cellulose into the paste obtained in the step S2 to obtain a slurry; the weight ratio of the paste to the seaweed extract is 5:1; the adding amount of the salt accounts for 0.1% of the weight of the slurry; the adding amount of the sodium hydroxymethyl cellulose accounts for 0.2% of the weight of the slurry;
wherein, the extraction method of the seaweed extract comprises the following steps:
s31, drying: washing Undaria pinnatifida with water until no sand particles exist, and air drying in dark place until the water content is lower than 10%, to obtain dry product;
s32, crushing: pulverizing the dried product obtained in the step S31 by using a pulverizer, and sieving with a 20-mesh sieve to obtain seaweed powder;
s33, water extraction: mixing 2kg of seaweed powder 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 in the step S33, and passing through 80-mesh nylon filter cloth to obtain filter residues;
s35, alcohol precipitation: mixing the filter residue obtained in the step S34 with 95% ethanol, standing for 10h, centrifuging at 5000rpm for 10min, and collecting precipitate to obtain crude seaweed extract; the weight-volume ratio of the filter residue to the 95% ethanol is 1:3kg/L;
s36, drying: pre-freezing the seaweed crude extract in the step S35 at-80 ℃ for 3 hours, and then freeze-drying the seaweed crude extract at-30 ℃ under the vacuum degree of 10Pa to constant weight to obtain the seaweed extract;
s4, physical modification technology: taking 400g of the slurry obtained in the step S3, homogenizing for 15min under 40MPa to obtain a fluid, wherein the granularity of particles in the fluid is 100-1500 nm, and the average granularity of the particles is 650+/-6.48 nm;
s5, filling: filling the fluid in the step S4 into a glass tank to obtain a pre-product;
s6, sterilizing: sterilizing the pre-product in the step S5 at 400MPa for 20 minutes, and sealing to obtain the fish protein liquid food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911387200.6A CN111053208B (en) | 2019-12-30 | 2019-12-30 | Method for preparing fish protein liquid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911387200.6A CN111053208B (en) | 2019-12-30 | 2019-12-30 | Method for preparing fish protein liquid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111053208A CN111053208A (en) | 2020-04-24 |
| CN111053208B true CN111053208B (en) | 2023-08-11 |
Family
ID=70303243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911387200.6A Active CN111053208B (en) | 2019-12-30 | 2019-12-30 | Method for preparing fish protein liquid food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111053208B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868905B (en) * | 2022-05-30 | 2023-05-26 | 大连工业大学 | Method for preparing composite gel with easy-to-eat property based on high-pressure shear induction |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110183544A (en) * | 2019-06-06 | 2019-08-30 | 山东天易科技有限公司 | A kind of preparation method of algal polysaccharides |
-
2019
- 2019-12-30 CN CN201911387200.6A patent/CN111053208B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110183544A (en) * | 2019-06-06 | 2019-08-30 | 山东天易科技有限公司 | A kind of preparation method of algal polysaccharides |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111053208A (en) | 2020-04-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3020274B2 (en) | Process for the production of proteinaceous products by digestion of raw animal parts | |
| CN107495159B (en) | Ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof | |
| CN101822374B (en) | Method for preparing wood frog living-body high-calcium albumen powder by isostatic cool pressing | |
| CN102613583A (en) | Process for preparing water-soluble meat powder | |
| CN104256402A (en) | Pea fiber powder as well as application in meat products and production method thereof | |
| CN111053208B (en) | Method for preparing fish protein liquid food | |
| WO2019041409A1 (en) | Method for producing high-activity calcium containing surimi by means of wet superfine pulverization and controlled fermentation techniques | |
| CN111235195A (en) | Preparation method of ultrasonic wave synergistic biological enzyme of lotus root resistant starch | |
| CN104397663A (en) | Production technology for pure chicken powder | |
| CN109259128A (en) | A kind of flue fruit powder and its processing method | |
| CN107897762B (en) | Seaweed fish sausage and preparation method thereof | |
| Haluk et al. | Production of bone broth powder with spray drying using three different carrier agents | |
| CN106700641A (en) | Method for extracting yellow pigment from red jujubes | |
| CN102090631B (en) | Method for storing color and luster and flavor of Chinese chestnut-lotus root composite ultramicro whole powder with easy gelatinization | |
| CN111333736B (en) | Banana starch and preparation method and application thereof | |
| CN106539009B (en) | Production method of potato granule whole powder | |
| CN103393161B (en) | Processing method of nostoc sphaeroids kutz and snake gourd nutrition powder | |
| CN112553033A (en) | Formula and production process of liver-protecting giant salamander liver peptide wine | |
| Jafarpour et al. | Biochemical properties of fish protein isolate (FPI) from Silver carp (Hypophthalmichthys molitrix) by application of acid-alkali processes compared to traditional prepared surimi | |
| CN104187790A (en) | Pea protein powder and application thereof to meat product and production method of pea protein powder | |
| CN114223848B (en) | Preparation method of low-fat composite probiotics fermented emulsified sausage | |
| US20090123615A1 (en) | Composition Derived from a Meat Source and Processes for Making and Using Composition | |
| JPS6371158A (en) | Production of foamable hydrophobic gel of devil's-tongue and foamable hydrophobic gelatinous substance | |
| CN115399421A (en) | Solid beverage for promoting bone growth and development and preparation method thereof | |
| CN104187455A (en) | Gypsophila paniculata stem leaf paper vegetable and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |