CN111264662A - Fish gelatin emulsion and preparation method thereof, fish gelatin coffee creamer and application thereof - Google Patents
Fish gelatin emulsion and preparation method thereof, fish gelatin coffee creamer and application thereof Download PDFInfo
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The invention relates to the technical field of fish gelatin emulsions, in particular to a fish gelatin emulsion and a preparation method thereof, a fish gelatin coffee creamer and application thereof. The method comprises the following steps: (1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis; (2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin; (3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion. According to the invention, protease is adopted to carry out enzymolysis on the fish gelatin, so that more glycosylation sites are exposed; and further removing fishy smell and improving the interfacial activity of the fish gelatin by means of a glycosylation modification technology. That is, the invention combines enzymolysis and glycosylation modification technology, obviously improves the glycosylation degree and the interfacial activity of the fish gelatin, effectively removes fishy smell, and prepares the coffee creamer with good effect and can be widely accepted by consumers.
Description
Technical Field
The invention relates to the technical field of fish gelatin emulsions, in particular to a preparation method of a fish gelatin emulsion, the fish gelatin emulsion prepared by the method, a fish gelatin coffee creamer and applications thereof.
Background
With the development of society, the rhythm of life of people is faster and faster. Coffee is one of the daily-use drinks of people. According to statistics, in 2020, the market scale of the coffee in China is estimated to exceed 2499 yen, and the consumption of the coffee per capita is about 7.4 cups. Coffee creamers are one of the common coffee adjuvants and can impart a strong aroma, a smooth mouthfeel and a pleasant appearance to coffee. Creamers fall into two broad categories: milk (plant) and milk-containing (including mixed). The dairy creamer is mostly made of natural milk and does not use additives and essences; non-dairy products are prepared by artificially adding appropriate amount of saccharide, casein, emulsifier, stabilizer, etc. into vegetable oil as fat raw material. Among them, the artificially prepared creamer is popular with consumers because of its strong stability, long storage period and aromatic flavor. However, since the vegetable oil has a too low melting point, the unsaturation is easily rancid, and the processing is difficult, it must be partially hydrogenated. Research shows that the hydrogenated oil is rich in a large amount of trans-fatty acid, so that the long-term consumption of the artificially prepared caffeine milk concentrate can easily induce angiosclerosis and increase the probability of coronary heart disease, diabetes, tumor, asthma and other diseases. Therefore, how to develop a healthy coffee creamer product is always one of the focuses and hot spots of the food industry.
The emulsion is a transparent or semitransparent stable system formed by surfactant, water, oil and the like in a proper proportion under the action of external force, can be used as a transportation carrier, and is widely applied to the fields of food and medicine. At present, most of the research on emulsions is still focused on the study of emulsion stability and emulsion carrier transport. Among them, mammalian gelatin is one of the common emulsion raw materials. Earlier studies found that a coffee creamer could be prepared from a fish gelatin emulsion by suitable drying. However, the fishy taste is heavy and the interfacial activity is poor, resulting in a fish gelatin creamer that is not effective in imparting good stability, mouthfeel and colour to coffee. Therefore, how to effectively improve the interfacial activity of the fish gelatin, reduce the fishy smell of the fish gelatin and prepare a high-stability fish gelatin emulsion so as to produce a novel coffee creamer product which is satisfactory to consumers, especially religious beliefs, is one of the hot spots of research in the fields of fish gelatin and coffee.
Disclosure of Invention
The invention aims to overcome the defects of heavy fishy smell and poor stability of the emulsion prepared from fish gelatin in the prior art, and provides a preparation method of the fish gelatin emulsion, the fish gelatin emulsion prepared by the preparation method, a fish gelatin coffee creamer and applications of the fish gelatin and the coffee creamer. The fish gelatin emulsion prepared by the method provided by the invention has the characteristics of small fishy smell and high stability.
In order to achieve the above object, in a first aspect, the present invention provides a method for preparing a fish gelatin emulsion, comprising:
(1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis;
(2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin;
(3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion.
In a second aspect, the present invention provides a fish gelatin emulsion prepared as described above.
In a third aspect, the invention provides a fish gelatin coffee creamer, the gelatin coffee creamer being dried from a fish gelatin emulsion as described above.
In a fourth aspect, the present invention provides the use of a fish gelatin emulsion as described above or a fish gelatin coffee creamer as described above in a food product.
Through the technical scheme of the invention, the following beneficial effects can be achieved:
(1) and (3) protease enzymolysis technology: according to the invention, the fish gelatin is subjected to enzymolysis by adopting protease to obtain small molecular chain fish gelatin, so that more glycosylation sites can be exposed, and the fish gelatin has the effect of reducing fishy smell;
(2) glycosylation modification technology: although glycosylation is a common protein modification technology, the glycosylation degree of the fish gelatin subjected to enzymolysis is obviously improved; compared with phosphorylation modification, glycosylation modification not only effectively improves the interfacial activity of the fish gelatin, but also has the effect of reducing fishy smell;
(3) selecting palm oil: palm oil is an important component in fat, has mild properties, and is a good material for making coffee creamers. The variety of the palm oil is wide, the palm oil is preferred in the invention, particularly the palm oil with 58 degrees, the palm oil is rich in unsaturated fatty acid, the stability of the fish gelatin emulsion can be further improved, the fishy smell of the fish gelatin emulsion can be reduced, and the emulsion is endowed with better color and luster.
On the whole, the invention effectively improves the interfacial activity of the fish gelatin by combining the enzymolysis and glycosylation technologies, thereby improving the stability and reducing the fishy smell. The palm oil, particularly the fish gelatin emulsion prepared by mixing the palm oil with the fish gelatin of 58 degrees is preferably selected, the stability is further enhanced, the fishy smell is further reduced, and the obtained fish gelatin coffee creamer has better solubility and stability, can replace commercial coffee creamer prepared by hydrogenated oil, can be widely applied to coffee drinks, and has better market prospect.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the present invention provides a process for the preparation of a fish gelatin emulsion, the process comprising:
(1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis;
(2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin;
(3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion.
According to the present invention, although the object of the present invention can be achieved by subjecting fish gelatin to protease enzymatic hydrolysis and then glycosylation modification, and finally preparing a fish gelatin emulsion, the kind of the protease in the step (1) is not particularly limited as long as the protein in the fish gelatin can be hydrolyzed. However, the present inventors have found that when the protease is an alkaline protease, more preferably trypsin, the interfacial activity of fish gelatin can be further improved, thereby improving the stability thereof, and the fishy smell of fish gelatin can be further reduced. Thus, preferably, the protease is an alkaline protease, more preferably trypsin.
According to the invention, the amount of the protease can be selected within a wide range, as long as the proteins in the fish gelatin can be subjected to effective enzymolysis to the extent that the object of the invention is achieved. Preferably, the protease is used in an amount of 0.001-0.0 parts by weight, more preferably 0.003-0.007 parts by weight, relative to 1 part by weight of fish gelatin on a dry weight basis.
According to the present invention, the conditions for the enzymatic hydrolysis can also be selected from a wide range, and in order to further improve the interfacial activity of the fish gelatin and reduce the fishy smell of the fish gelatin, it is preferable that the conditions for the enzymatic hydrolysis include: the temperature is 50-60 deg.C (for example, 50 deg.C, 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C, 57 deg.C, 58 deg.C, 59 deg.C, 60 deg.C), the time is 1-10h (for example, 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 6h, 7h, 8h, 9h, 10h), and the pH is 8-11 (for example, 8, 8.5, 9, 9.5, 10, 10.5, 11).
More preferably, the conditions of the enzymatic hydrolysis include: the temperature is 53-57 deg.C, the time is 3-5h, and the pH value is 8.5-9.5.
According to the present invention, the concentration of the fish gelatin in the solution may be selected within a wide range, and the present invention is not particularly limited thereto, and preferably, the content of the fish gelatin is 1 to 10g, more preferably 2 to 8g, and further preferably 4 to 6g, based on 100ml of the solution.
According to the present invention, the solution can be prepared according to a conventional method, for example, by dissolving fish gelatin in water and dissolving it under heating to obtain a solution containing fish gelatin. The heating temperature is not particularly limited, and may be, for example, 40 to 60 ℃.
According to the present invention, the fish gelatin may be various fish gelatins, for example, fish skin gelatin, fish scale gelatin, or mixed gelatin of fish skin and fish scale, which is not particularly limited in the present invention. The fish gelatin may be obtained commercially. According to a particular embodiment of the invention, the fish gelatin is fish skin gelatin, for example, bighead fish skin gelatin.
According to the invention, in step (2), before contacting the enzymatically hydrolyzed fish gelatin with the glycosylation reagent, the method preferably further comprises inactivating the protease in the system after the enzymatic hydrolysis is finished. The method for inactivating the protease is not particularly limited, and a method conventional in the art, for example, a method of heat inactivation, may be used. According to a specific embodiment of the invention, the protease is inactivated by heating the system after the enzymolysis at 80-120 ℃ for 1-10 min.
According to the invention, the glycosylation reagent can be any reagent capable of glycosylating fish gelatin, and can be at least one of a monosaccharide, an oligosaccharide, and a polysaccharide, for example.
Wherein, the kind of the monosaccharide is not particularly limited, and for example, it may be, but not limited to, a three-carbon sugar such as glyceraldehyde; four carbon sugars, such as erythrose, threose; pentoses such as arabinose, ribose, xylose, lyxose; six carbon sugar, such as glucose, mannose, fructose, galactose. Preferably, the monosaccharide is glucose and/or ribose, more preferably glucose.
Wherein the term "oligosaccharide" refers to a compound obtained by polymerizing 2 to 10 glycosidic linkages formed by dehydration condensation of a glycosidic hydroxyl group of one monosaccharide with a hydroxyl group of another monosaccharide. The type of the oligosaccharide is not particularly limited in the present invention, and examples thereof include, but are not limited to, maltolactose, oligosaccharides, isomaltooligosaccharides, dextrin, gentiobiose, fructooligosaccharides, panose, trehalose, sucrose oligosaccharides, cow milk oligosaccharides, chitin oligosaccharides, soybean oligosaccharides, galactose oligosaccharides, fructooligosaccharides, xylooligosaccharides, and the like. Preferably, the oligosaccharide is at least one of lactose, dextrin and galacto-oligosaccharide, more preferably galacto-oligosaccharide.
The type of the polysaccharide is not particularly limited, and examples thereof include, but are not limited to, starch, glycogen, inulin, agar, pectin, mucopolysaccharide, aminopolysaccharide, xylan, and the like. Preferably, the polysaccharide is pectin and/or xylan.
According to a preferred embodiment of the invention, the glycosylation agent is a polysaccharide, more preferably pectin. In this preferable case, the interfacial activity of the fish gelatin can be further improved, and the fishy smell of the fish gelatin can be reduced.
According to the invention, the amount of the glycosylation agent can vary within wide limits as long as it is capable of glycosylating the glycosylation sites in the fish gelatin sufficiently, preferably 0.1-5g, e.g. 0.1g, 0.2g, 0.3g, 0.4g, 0.5g, 0.6g, 0.7g, 0.8g, 0.9g, 1g, 1.5g, 2g, 2.5g, 3g, 3.5g, 4g, 4.5g, 5g, relative to 1 part by weight of fish gelatin on a dry weight basis; preferably 0.3-0.8 g.
According to the present invention, the glycosylation conditions can be selected from a wide range, and in order to further improve the interfacial activity of the fish gelatin and reduce the fishy smell of the fish gelatin, it is preferable that the glycosylation conditions include: the temperature is 80-90 deg.C (for example, 80 deg.C, 81 deg.C, 82 deg.C, 83 deg.C, 84 deg.C, 85 deg.C, 86 deg.C, 87 deg.C, 88 deg.C, 89 deg.C, 90 deg.C), the time is 1-10h (for example, 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 6h, 7h, 8h, 9h, 10h), and the pH is 8-11 (for example, 8, 8.5, 9, 9.5, 10, 10.5, 11).
More preferably, the glycosylation conditions include: the temperature is 83-87 deg.C, the time is 1.5-5h, and the pH value is 8.5-9.5.
According to the present invention, in the step (3), the vegetable oil may be various vegetable oils capable of preparing the fish gelatin into an emulsion, for example, at least one of, but not limited to, palm oil, soybean oil, rapeseed oil, peanut oil, olive oil, and corn oil. Preferably, the vegetable oil and fat is palm oil in order to further improve the stability of the prepared fish gelatin emulsion and reduce the fishy smell of the fish gelatin.
Wherein the palm oil may be at least one of 24-degree palm oil, 44-degree palm oil, 52-degree palm oil and 58-degree palm oil, and more preferably 58-degree palm oil.
The inventor of the invention surprisingly finds that by adding palm oil, the fish gelatin emulsion can be endowed with more unsaturated fatty acid, so that the nutritional value of the fish gelatin emulsion is increased, the stability of the prepared fish gelatin emulsion is further improved, the fishy smell of the fish gelatin is reduced, and meanwhile, the emulsion can be endowed with better color.
According to the present invention, the amount of the vegetable oil or fat may be widely varied, and is preferably 5 to 25 parts by weight (for example, 5 parts by weight, 7 parts by weight, 9 parts by weight, 11 parts by weight, 13 parts by weight, 15 parts by weight, 17 parts by weight, 19 parts by weight, 21 parts by weight, 23 parts by weight, 25 parts by weight) relative to 1 part by weight of the fish gelatin on a dry weight basis, and more preferably 10 to 20 parts by weight.
According to the present invention, the method for mixing the glycosylated fish gelatin with the vegetable oil and fat is not particularly limited as long as the glycosylated fish gelatin and the vegetable oil and fat can be uniformly mixed to form a fish gelatin emulsion, and preferably, the mixing is performed by stirring and dispersing, and the rotation speed of the stirring can be 35000-100000rpm, preferably 45000-55000rpm, and the time is 1-10min, preferably 2-4 min.
According to the present invention, in step (3), in order to further improve the stability of the prepared fish gelatin emulsion and remove unreacted esterification agent, it is preferable that the method further comprises performing solid-liquid separation on the esterified fish gelatin before mixing it with the vegetable oil and fat.
The solid-liquid separation method may be a method that is conventional in the art, and for example, a method of centrifugation or filtration may be used. According to a specific embodiment of the invention, the solvent after glycosylation is centrifuged for 5-30min, preferably 10-20min at 5000-15000rpm, preferably 8000-10000rpm, to obtain the supernatant.
Among them, in order to further improve the effect of solid-liquid separation, it is preferable to dilute the glycosylated fish gelatin before the solid-liquid separation treatment. For example, the glycosylated fish gelatin may be mixed with water (distilled water) so that the concentration of the glycosylated fish gelatin is diluted to 0.5 to 1.5 wt%.
According to the present invention, in order to further improve the stability of the prepared fish gelatin emulsion and reduce the fishy smell thereof, it is preferable that the pH of the glycosylated fish gelatin is diluted to 3 to 4. According to a specific embodiment of the present invention, the method of diluting comprises: the glycosylated fish gelatin solution is first adjusted to pH 3 to 4 and then diluted to a predetermined concentration using water (distilled water) having a pH of 3 to 4.
According to the present invention, in order to further improve the stability of the prepared fish gelatin emulsion, it is preferable that the method further comprises subjecting the obtained fish gelatin emulsion to dynamic high-pressure micro-jet treatment.
Wherein the conditions of the dynamic high-pressure micro-jet treatment comprise: the pressure is 40 to 150MPa (for example, 40MPa, 50MPa, 60MPa, 70MPa, 80MPa, 90MPa, 100MPa, 110MPa, 120MPa, 130MPa, 140MPa, 150MPa), more preferably 80 to 120MPa, and the number of times may be 1 to 5.
In a second aspect, the present invention provides a fish gelatin emulsion prepared as described above.
In a third aspect, the invention provides a fish gelatin coffee creamer dried from a fish gelatin emulsion as described above.
According to the present invention, the drying method may be a method conventional in the art, and for example, may be a spray drying method. For example, the fish gelatin emulsion is subjected to spray drying treatment by a spray tower, wherein the air inlet temperature is 170-190 ℃, the air outlet temperature is 80-100 ℃, and the flow rate is determined by the air outlet temperature, so that the fish gelatin coffee creamer is obtained.
In a fourth aspect, the invention also provides the use of a fish gelatin emulsion as described above or a fish gelatin coffee creamer as described above in a food product.
Wherein the food may be any product to which fish gelatin is to be added.
According to a preferred embodiment of the invention, the food is coffee, which can be prepared by adding the fish gelatin coffee creamer directly to coffee.
The present invention will be described in detail below by way of examples. In the following examples:
the fish gelatin is bighead carp skin gelatin purchased from Jiangxi Kesheng biology Limited company;
examples 1 to 5
Fish gelatin emulsion and preparation method thereof
(1) Fish gelatin enzymolysis: preparing fish gelatin solution, adjusting pH with 1M NaOH, adding trypsin, performing enzymolysis, and heating at 100 deg.C for 5min to inactivate enzyme;
(2) and (3) glycosylation modification: adding pectin into the enzymatic hydrolysate in the step (1), adjusting the pH value with 1M NaOH, and heating in a water bath to carry out glycosylation modification;
(3) centrifuging: adjusting the pH of the solution in (2) to the pH shown in Table 1 by using 1M HCl, diluting the fish gelatin by using distilled water with the pH shown in Table 1, and centrifuging by using a centrifuge to obtain a supernatant;
(4) preparation of primary emulsion: adding 58-degree palm oil into the supernatant in the step (3), and dispersing by using a dispersing machine to obtain a primary emulsion;
(5) dynamic high-pressure micro-jet treatment: carrying out dynamic high-pressure micro-jet on the primary emulsion in the step (4) for 1 time to prepare stable fish gelatin nano emulsion;
(6) spray drying: and (5) carrying out spray drying treatment on the emulsion in the step (5) by a spray tower, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 100 ℃, and the flow rate is determined according to the air outlet temperature, so as to obtain the fish gelatin coffee creamer.
Wherein, the dosage, the concentration and the condition of each step of each component are shown in table 1.
TABLE 1
Example 6
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that trypsin was replaced with an equal amount of bromelain.
Example 7
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that the pectin was replaced by an equal amount of agar.
Example 8
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that pectin was replaced with an equal amount of galacto-oligosaccharide.
Example 9
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that pectin was replaced with an equal amount of galactose.
Example 10
Fish gelatin emulsion and preparation method thereof
Preparation of fish gelatin emulsion was performed as in example 1 except that 58 degree palm oil was replaced with an equal amount of 52 degree palm oil.
Example 11
Fish gelatin emulsion and preparation method thereof
Preparation of fish gelatin emulsion was carried out as in example 1 except that 58 degree palm oil was replaced with an equal amount of corn oil.
Example 12
Fish gelatin emulsion and preparation method thereof
Preparation of fish gelatin emulsion was carried out in the same manner as in example 1, except that, in step (3), the pH of distilled water used for diluting glycosylated fish gelatin was a natural pH before the centrifugation treatment, that is, the pH of the solution was not adjusted.
Example 13
Fish gelatin emulsion and preparation method thereof
The preparation of fish gelatin emulsion was carried out according to the method of example 1 except that the dynamic high pressure micro-jet treatment of step (5) was not carried out and the emulsion prepared in step (4) was directly subjected to a drying treatment.
Comparative example 1
Fish gelatin emulsion and preparation method thereof
The preparation of fish gelatin emulsion was carried out according to the method of example 1, except that the enzymatic hydrolysis and glycosylation treatment of fish gelatin were not carried out, but the fish gelatin solution prepared in step (1) was directly subjected to the centrifugation treatment of step (3).
Comparative example 2
Fish gelatin emulsion and preparation method thereof
The preparation of fish gelatin emulsion was carried out according to the method of comparative example 1, except that 58 degree palm oil was replaced with an equal amount of 52 degree palm oil.
Comparative example 3
Fish gelatin emulsion and preparation method thereof
The preparation of a fish gelatin emulsion was carried out as in example 1, except that the enzymatic hydrolysis step in step (1) was omitted.
Comparative example 4
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that the enzymatic step in step (1) was replaced by a dynamic high pressure microfluidization process in step (5).
Comparative example 5
Fish gelatin emulsion and preparation method thereof
Preparation of a fish gelatin emulsion was carried out as in example 1, except that pectin was replaced with an equal amount of sodium pyrophosphate.
Test example 1
Analysis of emulsion stability
The particle size is one of the key factors for evaluating the emulsion stability, and the fish gelatin emulsions prepared in the above examples and comparative examples were diluted 100 times and the particle size thereof was measured using a nano-particle sizer, wherein the smaller the particle size, the better the stability, and the results are shown in table 2.
Test example 2
Analysis of the Effect of Fish gelatin creamers on coffee quality
After weighing a proper amount of the fish gelatin creamers (2g) prepared in the above examples and comparative examples, adding 10mL of hot coffee 1% (w/v) into the mixture, fully mixing the mixture, selecting 10 (5 men and 5 women) professional sensory evaluation personnel with the ages of 20-30 to perform sensory evaluation on fishy smell, color and taste, wherein the total index of each item is 10 points, and the higher the score is, the better the prepared fish gelatin coffee creamers are, and the results are shown in Table 2.
TABLE 2
| Particle size (nm) | Fishy smell | Color and luster | Taste of the product | |
| Example 1 | 457.12 | 9.6 | 9.8 | 9.7 |
| Example 2 | 473.31 | 9.3 | 9.6 | 9.5 |
| Example 3 | 484.51 | 9.4 | 9.4 | 9.4 |
| Example 4 | 529.81 | 9.2 | 9.3 | 9.3 |
| Example 5 | 525.09 | 9.2 | 9.1 | 9.1 |
| Example 6 | 511.21 | 9.1 | 9.6 | 9.3 |
| Example 7 | 534.91 | 9.1 | 9.0 | 9.3 |
| Example 8 | 544.10 | 9.0 | 9.5 | 9.6 |
| Example 9 | 521.11 | 9.1 | 9.6 | 9.5 |
| Example 10 | 485.33 | 8.8 | 8.6 | 7.9 |
| Example 11 | 490.97 | 9.0 | 8.8 | 8.7 |
| Example 12 | 538.62 | 7.7 | 6.2 | 6.5 |
| Example 13 | 597.31 | 7.9 | 4.8 | 4.8 |
| Comparative example 1 | 651.08 | 4.3 | 4.1 | 4.0 |
| Comparative example 2 | 668.72 | 4.2 | 4.0 | 4.0 |
| Comparative example 3 | 607.67 | 4.9 | 5.7 | 5.9 |
| Comparative example 4 | 598.87 | 7.3 | 7.2 | 7.8 |
| Comparative example 5 | 561.16 | 4.4 | 6.7 | 6.9 |
As can be seen from table 2, the fish gelatin emulsion prepared by the method of the present invention has the characteristics of high stability and small fishy smell. Specifically, the method comprises the following steps:
compared with the comparative examples 1-4, the method has the advantages that the stability of the fish gelatin emulsion can be effectively improved and the fishy smell of the fish gelatin emulsion can be reduced by combining the enzymolysis step with the glycosylation step.
Comparing examples 1-3 with examples 4-5, it can be seen that the stability of the fish gelatin emulsion can be further improved and the fishy smell can be further reduced within the preferred compounding ratio range of the present invention.
Comparing example 1 with example 6, it can be seen that the use of a specific protease can further improve the stability of the fish gelatin emulsion and reduce the fishy smell.
Comparing example 1 with examples 7-9, it can be seen that the use of a specific glycosylation reagent further improves the stability of the fish gelatin emulsion and reduces the fishy smell.
Comparing example 1 with examples 10 to 11, it can be seen that the use of specific vegetable oils and fats further improves the stability of the fish gelatin emulsion, reduces the fishy smell, and improves the color of the product.
Comparing example 1 with example 12, it can be seen that adjusting the pH of the glycosylated fish gelatin prior to centrifugation further improves the stability of the fish gelatin emulsion and reduces the fishy smell.
Comparing example 1 with example 13, it can be seen that the dynamic high-pressure microjet treatment after mixing with vegetable fat can further improve the stability of the fish gelatin emulsion and reduce the fishy smell.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A method of preparing a fish gelatin emulsion, the method comprising:
(1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis;
(2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin;
(3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion.
2. The production method according to claim 1, wherein, in the step (1), the protease is an alkaline protease;
preferably, the protease is used in an amount of 0.001-0.01 parts by weight, relative to 1 part by weight of fish gelatin on a dry weight basis;
preferably, the conditions of the enzymatic hydrolysis include: the temperature is 50-60 deg.C, the time is 1-10h, and the pH value is 8-11.
3. The production method according to claim 1 or 2, wherein the glycosylation reagent is a monosaccharide, an oligosaccharide, or a polysaccharide;
preferably, the glycosylation reagent is selected from at least one of pectin, glucose, galacto-oligosaccharide, ribose, lactose, dextrin and xylan;
preferably, the glycosylation agent is used in an amount of 0.1-5g, relative to 1 part by weight of fish gelatin on a dry weight basis;
preferably, the glycosylation conditions include: the temperature is 80-90 ℃, the time is 1-10h, and the pH value is 8-11;
preferably, the method further comprises inactivating the protease prior to contacting the enzymatically hydrolyzed fish gelatin with a glycosylation reagent.
4. The production method according to any one of claims 1 to 3, wherein the vegetable oil or fat is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, peanut oil, olive oil and corn oil;
preferably, the vegetable oil and fat is used in an amount of 5 to 25 parts by weight relative to 1 part by weight of fish gelatin on a dry weight basis;
preferably, the mixing is carried out under the condition of stirring, the stirring speed is 35000-100000rpm, and the time is 1-10 min.
5. The production method according to claim 4, wherein the vegetable oil and fat is at least one of 24-degree palm oil, 44-degree palm oil, 52-degree palm oil and 58-degree palm oil, and more preferably 58-degree palm oil.
6. The production method according to claim 1, 4 or 5, wherein the method further comprises subjecting the glycosylated fish gelatin to solid-liquid separation before mixing it with the vegetable oil-and-fat;
preferably, the method further comprises, prior to performing the solid-liquid separation, diluting the glycosylated fish gelatin;
preferably, the pH of the diluted solution is 3 to 4.
7. The production method according to any one of claims 1 to 6, wherein the method further comprises: carrying out dynamic high-pressure micro-jet treatment on the obtained fish gelatin emulsion;
preferably, the pressure of the dynamic high-pressure micro-jet treatment is 40-150 MPa.
8. A fish gelatin emulsion prepared by the process of any one of claims 1 to 7.
9. A fish gelatin coffee creamer, characterized in that it is dried from the fish gelatin emulsion of claim 8.
10. Use of the fish gelatin emulsion of claim 8 or the fish gelatin coffee creamer of claim 9 in food.
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