CN111264676A - Fish gelatin and preparation method thereof, and fish jelly and preparation method thereof - Google Patents
Fish gelatin and preparation method thereof, and fish jelly and preparation method thereof Download PDFInfo
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- CN111264676A CN111264676A CN202010209493.5A CN202010209493A CN111264676A CN 111264676 A CN111264676 A CN 111264676A CN 202010209493 A CN202010209493 A CN 202010209493A CN 111264676 A CN111264676 A CN 111264676A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 258
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 125
- 239000008273 gelatin Substances 0.000 title claims abstract description 125
- 229920000159 gelatin Polymers 0.000 title claims abstract description 125
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 125
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 52
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- 239000008274 jelly Substances 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 33
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000011669 selenium Substances 0.000 claims abstract description 26
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 26
- 239000002253 acid Substances 0.000 claims abstract description 18
- 238000005238 degreasing Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000007791 liquid phase Substances 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 93
- 239000000843 powder Substances 0.000 claims description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 239000001814 pectin Substances 0.000 claims description 20
- 235000010987 pectin Nutrition 0.000 claims description 20
- 229920001277 pectin Polymers 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 15
- 239000001110 calcium chloride Substances 0.000 claims description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 12
- 239000000252 konjac Substances 0.000 claims description 12
- 235000010485 konjac Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 230000032050 esterification Effects 0.000 claims description 9
- 238000005886 esterification reaction Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
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- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
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- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 8
- 239000013505 freshwater Substances 0.000 description 8
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- 230000000694 effects Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241000252228 Ctenopharyngodon Species 0.000 description 3
- 241000276707 Tilapia Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
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- 210000001519 tissue Anatomy 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 description 2
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical group O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 2
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- 230000012010 growth Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/065—Microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of aquatic product processing, and particularly relates to fish gelatin and a preparation method thereof, and fish jelly and a preparation method thereof. The method comprises the following steps: (1) placing the fish scales in acid liquor for decalcification treatment to obtain decalcified fish scales; putting the fish skin into alkali liquor for degreasing treatment to obtain degreased fish skin; (2) mixing the decalcified fish scales and the degreased fish skin, adding water, and extracting fish gelatin under heating to obtain a fish gelatin extracting solution; (3) and (3) carrying out solid-liquid separation on the fish gelatin extracting solution obtained in the step (2), and drying the obtained liquid phase to obtain the fish gelatin. The method for extracting the fish gelatin has simple and convenient operation and small fishy smell, and the fish jelly prepared from the fish gelatin contains nutrient substances such as selenium, calcium and the like, so that the added value of the fish gelatin is increased.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of fish gelatin, the fish gelatin prepared by the method, fish jelly and a preparation method of the fish jelly.
Background
China is a big world in freshwater fishery, grass carps and silver carps are used as 'four big domestic fishes' and have a very long culture history, the output of the grass carps and the silver carps stays in the forefront all the time, and the grass carps and the silver carps are still the main fishes for freshwater fish culture in China until today. The national freshwater fish culture yield in 2017 is 2540.98 ten thousand tons, wherein the grass carp and the silver carp are three first. According to 2016 year data of food and agricultural organizations, the global yield of tilapia is 370 ten thousand tons, and the tilapia ranks the second in the production of fishes. The production of these three species of fish is enormous, leaving a large number of by-products (fish scales, fish skins, etc.) which are rich in gelatin.
However, when the prior method utilizes freshwater fish to prepare the fish gelatin, the extraction steps are complicated, and the fish gelatin has large fishy smell.
And the fresh water fish processing industry has the problems of weak brand awareness, low processing technology level, over-tradition and slow updating of products, low raw material utilization rate, low added value of products and the like all the time. Therefore, the method carries out high-value comprehensive utilization on the processing byproducts, improves the utilization rate of raw materials and the added value of products, and is one of effective ways for solving the problems of the freshwater fish processing industry.
Disclosure of Invention
The invention aims to overcome the defects of complicated extraction steps, large fishy smell of the fish gelatin and low additional value of the fish gelatin in the prior art for preparing the fish gelatin by using the fish skin and the fish scales, and provides a preparation method of the fish gelatin, the fish gelatin prepared by the method, fish jelly and a preparation method thereof.
In order to achieve the above object, the present invention provides, in one aspect, a method for preparing fish gelatin, the method comprising:
(1) placing the fish scales in acid liquor for decalcification treatment to obtain decalcified fish scales; putting the fish skin into alkali liquor for degreasing treatment to obtain degreased fish skin;
(2) mixing the decalcified fish scales and the degreased fish skin, adding water, and extracting fish gelatin under heating to obtain a fish gelatin extracting solution;
(3) and (3) carrying out solid-liquid separation on the fish gelatin extracting solution obtained in the step (2), and drying the obtained liquid phase to obtain the fish gelatin.
Preferably, the heating is carried out under ultrasonic conditions, and the heating temperature is 40-70 ℃.
Preferably, the acid is citric acid, and the heating is performed under ultrasonic conditions, and the heating temperature is 40-55 ℃.
In a second aspect the invention provides a fish gelatin prepared by the method as described above.
In a third aspect of the invention, a fish jelly is provided, which is prepared from the following raw materials: fish gelatin, konjac powder, low-ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water as described above;
wherein, based on the total weight of the raw materials for preparing the fish jelly, the amount of the fish gelatin is 5-7 wt%, the amount of the konjac powder is 0.6-1 wt%, the amount of the low-ester pectin is 0.8-1.6 wt%, the amount of the calcium chloride is 0.1-0.3 wt%, the amount of the sodium chloride is 1-1.5 wt%, the amount of the organic selenium yeast powder is 0.1-0.3 wt%, the amount of the sucrose is 8-12 wt%, and the amount of the citric acid is 0.05-0.3 wt%;
wherein the esterification degree of the low-ester pectin is below 40%.
In a fourth aspect, the present invention provides a method of preparing a fish jelly as described above, the method comprising: mixing fish gelatin, rhizoma Amorphophalli refined powder, low ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water under heating.
The method provided by the invention is used for preparing the fish gelatin by utilizing the fish skin and the fish scales, the operation steps are simple, and the fish gelatin has small fishy smell.
Preferably, in the extraction process of the fish gelatin, the fish gelatin is heated under the ultrasonic condition, so that the yield of the fish gelatin can be further improved, the extraction temperature is reduced, the fishy smell of the fish gelatin is further reduced, and the thermal stability of the fish gelatin is improved.
Under more preferable conditions, citric acid is adopted as the acid in the decalcification process, and the heating is carried out under the ultrasonic condition in the fish gelatin extraction process, so that the yield of the fish gelatin can be further improved, the extraction temperature is reduced, and the prepared fish gelatin has higher thermal stability and lower fishy smell.
In the preparation process of the fish jelly, selenium and calcium are added besides the fish gelatin prepared by the invention. Selenium is a daily necessary trace element for human bodies, can enhance the immune function of the human bodies, resist oxidation, delay senility, effectively inhibit the growth of tumors and has good effect on postoperative recovery. The selenium is added into the fish gelatin to further enhance the nutrition and the added value of the product. And calcium can increase the calcium content of fish gelatin. Therefore, the fish jelly provided by the invention has higher nutritional value and higher market competitiveness.
Under the preferable conditions, the taste of the prepared fish jelly can be better by adjusting the adding sequence of the materials.
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.
According to a first aspect, there is provided a process for the preparation of fish gelatin, the process comprising:
(1) placing the fish scales in acid liquor for decalcification treatment to obtain decalcified fish scales; putting the fish skin into alkali liquor for degreasing treatment to obtain degreased fish skin;
(2) mixing the decalcified fish scales and the degreased fish skin, adding water, and extracting fish gelatin under heating to obtain a fish gelatin extracting solution;
(3) and (3) carrying out solid-liquid separation on the fish gelatin extracting solution obtained in the step (2), and drying the obtained liquid phase to obtain the fish gelatin.
According to the invention, in step (1), the acid may be any acid capable of decalcifying the fish scales, and preferably, the acid is hydrochloric acid and/or citric acid.
The amount of the acid may vary within a wide range as long as it can effectively remove calcium from fish scales, and preferably, the amount of the acid is 10 to 20 parts by volume, for example, 10 parts by volume, 12 parts by volume, 14 parts by volume, 15 parts by volume, 16 parts by volume, 18 parts by volume, or 20 parts by volume, relative to 1 part by volume of the fish scales. Wherein the acid solution has a pH of 3.5-4.5, e.g., 3.5, 3.6, 3.7, 3.8, 3.9, 4, 4.1, 4.2, 4.3, 4.4, 4.5.
According to the invention, in order to improve the decalcification effect on the fish scales, stirring is carried out for 0.5-1.5min every 10-20min during the acid soaking decalcification.
According to the present invention, the conditions of the decalcification treatment are not particularly limited, and it is preferable that the temperature is 20 to 40 ℃ and the time is 0.5 to 1.5 hours.
The alkali liquor can be conventional alkali liquor used for degreasing fish skin, and preferably, the alkali liquor is at least one of sodium hydroxide, sodium carbonate and sodium bicarbonate. Preferably, the pH of the lye is 8.5-9.5, e.g. 8.5, 8.6, 8.7, 8.8, 8.9, 9, 9.1, 9.2, 9.3, 9.4, 9.5.
According to the invention, the amount of lye used may vary within wide limits as long as it is effective in removing lipids from fish skin, preferably 10-20 parts by volume, for example 10 parts by volume, 12 parts by volume, 14 parts by volume, 15 parts by volume, 16 parts by volume, 18 parts by volume, 20 parts by volume, relative to 1 part by volume of fish skin.
According to the invention, in order to improve the degreasing effect on the fish skin, stirring is carried out for 0.5-1.5min every 10-20min during the immersion degreasing of the alkali liquor.
According to the present invention, the conditions of the degreasing treatment are not particularly limited, and it is preferable that the temperature is 20 to 40 ℃ and the time is 0.5 to 1.5 hours.
According to the present invention, the skins and scales can be obtained through conventional means, for example, from skins and scales left over during the processing of fisheries products. Preferably, before the fish skin and the fish scales are decalcified or degreased, removing impurities such as bone spurs and the like from the fish skin and the fish scales, intermittently beating for 1-5min by using a tissue triturator, and finally washing for multiple times by using clear water.
The kind of the freshwater fish is not particularly limited in the present invention, and may be various freshwater fish that are conventionally commercially available, and according to a preferred embodiment of the present invention, the scales and skins of the fish are mainly derived from at least one of tilapia, grass carp and silver carp.
According to the present invention, it is preferable that the method further comprises washing the decalcified fish scales and the defatted fish skin with water to ph5.5 to 7 before adding water to the decalcified fish scales and the defatted fish skin and the water in step (2).
The amount of water used according to the invention may vary within wide limits, preferably between 2 and 4 parts by volume relative to 1 part by volume of the total amount of skin and fish scales.
According to the invention, when washing the decalcified fish scales and the degreased fish skin, the decalcified fish scales and the degreased fish skin can be respectively washed and then mixed, or can be mixed and then washed, and the skilled person can select according to the actual situation.
According to the present invention, the mixing ratio of the decalcified fish scales and the defatted fish skin may be changed within a wide range, and it is preferable that the mixing ratio of the decalcified fish scales and the defatted fish skin is 1:0.5-2, preferably 1:0.8-1.2 in parts by weight in order to further reduce the fishy smell of the prepared fish gelatin.
According to the present invention, the heating temperature is preferably 40-90 deg.C (for example, 40 deg.C, 42 deg.C, 44 deg.C, 46 deg.C, 48 deg.C, 50 deg.C, 52 deg.C, 54 deg.C, 56 deg.C, 58 deg.C, 60 deg.C, 62 deg.C, 64 deg.C, 66 deg.C, 68 deg.C, 70 deg.C, 72 deg.C, 74 deg.C, 76 deg.C, 78 deg.C.
According to the invention, the extraction time can vary within wide limits, preferably from 1 to 5 hours, more preferably from 1 to 3 hours.
According to the present invention, in order to further improve the extraction effect of the fish gelatin, it is preferable to continuously perform stirring during the extraction, for example, using a mechanical stirrer.
In the research process, the inventor of the invention finds that compared with the method of directly extracting the fish gelatin by using a hot water method, the ultrasonic treatment is introduced in the extraction process, so that the temperature of hot water in ultrasonic extraction can be reduced, the energy consumption is saved, the yield of the fish gelatin prepared by the method is further improved, and the fishy smell is reduced. Therefore, preferably, the heating is carried out under ultrasonic conditions, and the heating temperature is 40-70 ℃ (for example, 40 ℃, 42 ℃, 44 ℃, 46 ℃, 48 ℃, 50 ℃, 52 ℃, 54 ℃, 56 ℃, 58 ℃, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃, 70 ℃).
According to the invention, the frequency of the ultrasound can be varied within a wide range, preferably 180-220W, for example 180W, 182W, 184W, 186W, 188W, 190W, 192W, 194W, 196W, 198W, 200W, 202W, 204W, 206W, 208W, 210W, 212W, 214W, 216W, 218W, 220W.
The inventor of the invention further finds that compared with the method of using hydrochloric acid and the like for acid dipping decalcification and then performing ultrasonic extraction on fish gelatin with the degreased fish skin, the method of the invention preferably uses citric acid for decalcification and then performs ultrasonic extraction on the fish gelatin with the degreased fish skin, not only can further reduce the fishy smell of the prepared fish gelatin, but also can further reduce the temperature of hot water during ultrasonic extraction, thereby saving energy consumption and further improving the yield of the fish gelatin. This is probably because fish scales after decalcification with citric acid are more susceptible to ultrasound and collagen is more likely to be broken, thereby improving the yield and making fish gelatin at lower temperature. And probably because the structure of collagen in fish scales after decalcification by citric acid, which is fractured in ultrasonic, has stronger high-temperature resistance, so that the thermal stability of the fish gelatin is improved. Therefore, preferably, the acid is citric acid, and the heating is performed under ultrasonic conditions, the heating temperature is 40-55 ℃ (for example, 40 ℃, 42 ℃, 44 ℃, 46 ℃, 48 ℃, 50 ℃, 52 ℃, 54 ℃, 55 ℃).
According to the present invention, the solid-liquid separation method of the fish gelatin extract in step (3) is not particularly limited, and for example, centrifugation, filtration, or the like may be employed as long as solid residues such as fish scales and fish skins are effectively removed, and a filtration method is preferred in the present invention.
According to the invention, the drying is preferably a vacuum freeze drying, the drying time being 40-55 hours.
According to the invention, the method may further comprise: the concentration of the liquid phase is preferably carried out in vacuo before drying, more preferably in a vacuum rotary evaporation at 50-70 ℃.
In a second aspect, the invention also provides fish gelatin prepared by the above method.
In a third aspect, the present invention also provides the use of a fish gelatin as prepared above in a fish gelatin product.
Specifically, the invention provides fish jelly which is prepared from the following raw materials: fish gelatin, konjac powder, low-ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water as described above;
wherein, based on the total weight of the raw materials for preparing the fish jelly, the amount of the fish gelatin is 5-7 wt% (preferably 5.5-6.5 wt%), the amount of the konjac powder is 0.6-1 wt% (preferably 0.7-0.9 wt%), the amount of the low-ester pectin is 0.8-1.6 wt% (preferably 1.1-1.3 wt%), the amount of the calcium chloride is 0.1-0.3 wt% (preferably 0.15-0.25 wt%), the amount of the sodium chloride is 1-1.5 wt% (preferably 1.1-1.3 wt%), the amount of the organic selenium yeast powder is 0.1-0.3 wt% (preferably 0.15-0.25 wt%), the amount of the sucrose is 8-12 wt% (preferably 9-11 wt%), and the amount of the citric acid is 0.05-0.3 wt% (preferably 0.13-0.18 wt%);
wherein the esterification degree of the low-ester pectin is below 40%.
Preferably, the amount of citric acid is 0.13-0.18 wt% and the amount of sucrose is 9-11 wt% based on the total weight of the raw materials for preparing the fish jelly.
Preferably, the low-ester pectin has a degree of esterification of 25 to 35%, for example, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%.
Wherein the term "degree of esterification" is defined as: the fraction of esterified D-galacturonic acid groups in the total D-galacturonic acid groups is 100.
The method for measuring the degree of esterification may be a method which is conventional in the art, and for example, the degree of esterification may be measured by referring to the method described in "index of degree of esterification of pectin and improvement of measuring method, weather-resistant rain, basic school of agriculture university, south China, Vipu information, 93-95".
According to the present invention, the sugar functions to provide sweetness, which may be conventional various sugars, but the present inventors found that when the sugar is preferably sucrose, it can exert more synergistic effect with other components, thereby improving the taste of the prepared fish jelly. Wherein, the sucrose can be provided by various conventional sugars mainly comprising sucrose, and is preferably white granulated sugar.
According to the invention, the organic selenium yeast powder is obtained by adding selenium element in the process of culturing yeast, and absorbing and utilizing selenium during yeast growth, so that selenium is organically combined with protein and polysaccharide in yeast body and converted into biological selenium. The organic selenium yeast powder can be obtained commercially and can be organic selenium yeast powder with any content.
In a fourth aspect, the present invention provides a method of preparing a fish jelly as described above, the method comprising: mixing fish gelatin, rhizoma Amorphophalli refined powder, low ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water under heating.
In the present invention, the heating temperature is not particularly limited as long as each component can be sufficiently dissolved, and it is preferable that the heating temperature is 50 to 60 ℃.
According to the present invention, although the components are simply mixed and dissolved under heating, the fish jelly of the present invention can be prepared. In order to further improve the mouthfeel of the prepared fish jelly, preferably, the method comprises:
(1) mixing the fish gelatin, the low-ester pectin, the konjac powder and water under a heating condition to obtain a fish gelatin mixed solution;
(2) adding calcium chloride and sodium chloride into the fish gelatin mixed solution, and dissolving under heating;
(3) adding organic selenium yeast powder, sucrose (white granulated sugar) and citric acid into the mixed material obtained in the step (2), and dissolving under the heating condition.
According to the invention, after the components are dissolved, the method also comprises the steps of sterilizing the mixed system, hermetically packaging after the sterilization treatment, and obtaining the fish jelly after the temperature of the product is reduced. The sterilization treatment conditions may be conventional high temperature sterilization, for example, high pressure moist heat sterilization at about 121 ℃ for 15 min.
The present invention will be described in detail below by way of examples.
Examples 1 to 1
This example illustrates the preparation of fish gelatin
(1) Fish scale treatment: purchasing fish scales left in the processing process from aquatic products company, removing impurities, intermittently beating for 2min with a tissue mashing machine, and washing with clear water for multiple times. According to the fish scale: hydrochloric acid (pH 4) at a ratio of 1:15, placing fish scales in hydrochloric acid, decalcifying at room temperature for 1 hr, and stirring every 15min for 1min during decalcification. After the fish scale decalcification is finished, repeatedly washing and soaking the fish scale by using clear water until the pH value is adjusted to 6.0.
Fish skin treatment: purchasing fish skin left in the processing process from aquatic products company, removing impurities, intermittently whipping for 2min with a tissue pounder, and washing with clear water for multiple times. According to the fish scale: the ratio of sodium hydroxide solution (pH 9) is 1:15, and the fish skin is defatted in sodium hydroxide solution for 1 hr while stirring every 15min for 1 min. After the fish skin is degreased, repeatedly washing and soaking the fish skin by using clear water until the pH value is adjusted to 6.0.
(2) Gelatin extraction: distilled water is added into the fish scale and the fish skin which are 1:1 in parts by volume of water, and the mixture is heated in a water bath at the temperature of 80 ℃ for 2 hours while being continuously stirred by a mechanical stirrer.
(3) Concentrating and drying: filtering to remove fish scale and fish skin residue, vacuum rotary evaporating the filtrate at 60 deg.C for concentration, and freeze-drying in a vacuum freeze-drying machine at-40 deg.C for 48 hr.
Examples 1 to 2
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that, in step (2), the temperature of the water bath was 60 ℃.
Examples 1 to 3
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that, in step (2), the water bath heating was carried out under ultrasonic conditions of a frequency of 200W and the water bath temperature was 60 ℃.
Examples 1 to 4
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that, in step (1), hydrochloric acid was replaced with citric acid, and in step (2), the heating in a water bath was carried out under ultrasonic conditions of 200W frequency at a water bath temperature of 50 ℃.
Examples 1 to 5
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that in step (1), the ratio of the fish scale decalcification to the fish skin degreasing was 1: 5.
Examples 1 to 6
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that in step (1), the ratio of the fish scale decalcification to the fish skin degreasing was 1: 10.
Examples 1 to 7
This example illustrates the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that in step (1), the ratio of the fish scale decalcification to the fish skin degreasing was 1: 20.
Comparative examples 1 to 1
This comparative example serves to illustrate the preparation of fish gelatin
The preparation of fish gelatin was carried out in the same manner as in preparation example 1-1, except that fish skin was not used in the preparation of gelatin.
Test example 1
This test example is used to illustrate the yield of fish gelatin
The fish gelatin yield was determined according to the following formula for each set of 3 parallel samples of the fish gelatin prepared as above, wherein M is the weight (g) of the dried fish gelatin (-40 ℃, 48 h); m0The weight (g) of the decalcified fish scales and the defatted fish skin after drying at 50 ℃ and constant weight was obtained according to the respective proportions, and the results are shown in table 1.
TABLE 1
| Fish gelatin yield (%) | |
| Examples 1 to 1 | 24.32 |
| Examples 1 to 2 | 19.15 |
| Examples 1 to 3 | 25.68 |
| Examples 1 to 4 | 32.87 |
| Examples 1 to 5 | 12.32 |
| Examples 1 to 6 | 18.70 |
| Examples 1 to 7 | 25.45 |
| Comparative examples 1 to 1 | 24.36 |
As can be seen from table 1, the ultrasonic extraction of fish gelatin, and the combination of decalcification with citric acid and ultrasonic extraction, can lower the temperature of the hot water extraction of fish gelatin, and can achieve a higher gelatin yield. And under the preferable feed-to-liquid ratio, the yield of the fish gelatin is further improved.
Test example 2
This test example serves to illustrate the thermal stability of the fish gelatin prepared
The test method is as follows:
the same volume of fish gelatin solution was poured into a 12X 120mm (diameter. times. length) screw-capped glass tube, leaving a portion on the upper part of the glass tubeAfter the space is covered with the screw cap,incubating in refrigerator at 4 deg.C for 16-17h. The tube was placed upside down in a 10 ℃ thermostatic water bath and kept for 10 min. And (3) gradually raising the temperature of the constant-temperature water bath at 0.25 ℃/min, recording the temperature when bubbles at the bottom of the glass tube start to move upwards as the glue melting temperature, and judging the thermal stability of the fish gelatin according to the glue melting temperature.
The results are shown in Table 2.
TABLE 2
| Thermal stability | |
| Examples 1 to 1 | 27.55℃ |
| Examples 1 to 2 | 26.25℃ |
| Examples 1 to 3 | 28.02℃ |
| Examples 1 to 4 | 28.56℃ |
| Examples 1 to 5 | 27.36℃ |
| Examples 1 to 6 | 27.47℃ |
| Examples 1 to 7 | 27.28℃ |
| Comparative examples 1 to 1 | 26.44℃ |
As can be seen from table 2, the extraction of fish gelatin by ultrasonic method and the combination of decalcification with citric acid and ultrasonic treatment can lower the temperature of extracting fish gelatin by hot water and effectively improve the thermal stability of gelatin. The feed liquid has no significant influence on the heat resistance of the obtained fish gelatin product, and the combination of the fish scales and the fish skin can improve the heat stability of the fish gelatin.
Test example 3
The fishy smell of the fish gelatin prepared in the above examples was subjected to sensory evaluation, questionnaires were prepared, the fishy smell was from low to high 1-10 points, and 15 test persons were recruited to take test runs after the prepared fish gelatin was placed in a refrigerator at 4 ℃ for 12 hours, wherein 6 persons in each group were in parallel, and the results are shown in table 3.
TABLE 3
| Fishy smell | |
| Examples 1 to 1 | 2.4 |
| Examples 1 to 2 | 4.2 |
| Examples 1 to 3 | 1.7 |
| Examples 1 to 4 | 1.2 |
| Examples 1 to 5 | 4 |
| Examples 1 to 6 | 2.2 |
| Examples 1 to 7 | 2.5 |
| Comparative examples 1 to 1 | 5 |
As can be seen from table 3, the use of ultrasonic extraction of fish gelatin, and the combination of citric acid decalcification and ultrasonic treatment, reduced the fishy smell of fish gelatin. The feed liquid has no significant influence on the fishy smell of the obtained fish gelatin product, and the combination of the fish scales and the fish skin can reduce the fishy smell of the fish gelatin.
Example 2-1
This example illustrates the preparation of a fish jelly
The fish gelatin prepared in example 1-1, low-ester pectin (Shanghai CP Kelco Co., Ltd., LM-104AS, degree of esterification 25%), konjac flour and water were mechanically stirred at 60 ℃ to dissolve them, to obtain a fish gelatin mixture;
(2) adding calcium chloride and sodium chloride into the fish gelatin mixed solution, and mechanically stirring and dissolving at 60 ℃;
(3) adding organic selenium yeast powder (Shanghai leaf biology Co., Ltd., MLP0021), white sugar and citric acid into the mixed material obtained in the step (2), and mechanically stirring and dissolving at 60 ℃;
(4) and (4) carrying out high-pressure damp-heat sterilization on the mixed solution obtained in the step (3) at about 121 ℃ for 15 min.
Wherein, based on the total feed amount, the adding amount of the fish gelatin is 6 weight percent, the amount of the konjac powder is 0.8 weight percent, the amount of the low-ester pectin is 1.2 weight percent, the amount of the calcium chloride is 0.2 weight percent, the amount of the sodium chloride is 1.2 weight percent, the amount of the organic selenium yeast powder is 0.2 weight percent, the amount of the sucrose is 10 weight percent, and the amount of the citric acid is 0.15 weight percent.
Examples 2 to 2
This example illustrates the preparation of a fish jelly
The preparation of fish jelly was carried out in the same manner as in preparation example 2-1, except that, based on the total feed amount, 5% by weight of fish gelatin was added, 1% by weight of the konjac powder, 1.4% by weight of the low-ester pectin, 0.1% by weight of calcium chloride, 1.5% by weight of sodium chloride, 0.3% by weight of the organic selenium yeast powder, 12% by weight of white granulated sugar, and 0.1% by weight of citric acid.
Examples 2 to 3
This example illustrates the preparation of a fish jelly
The preparation of fish jelly was carried out in the same manner as in preparation example 2-1, except that, based on the total feed amount, 7% by weight of fish gelatin was added, 0.6% by weight of the konjac powder, 1.0% by weight of the low-ester pectin, 0.3% by weight of calcium chloride, 1.0% by weight of sodium chloride, 0.1% by weight of the organic selenium yeast powder, 9% by weight of white granulated sugar, and 0.3% by weight of citric acid.
Examples 2 to 4
This example illustrates the preparation of a fish jelly
Preparation of fish jelly was carried out in the same manner as in preparation example 2-1, except that the amount of white granulated sugar was 8% by weight and the amount of citric acid was 0.3% by weight, based on the total feed amount.
Examples 2 to 5
This example illustrates the preparation of a fish jelly
Preparation of fish jelly was carried out in the same manner as in preparation example 2-1, except that the amount of white granulated sugar was 12% by weight and the amount of citric acid was 0.05% by weight, based on the total feed amount.
Examples 2 to 6
This example illustrates the preparation of a fish jelly
The preparation of fish jelly was carried out in the same manner as in preparation example 2-1, except that the materials were directly mixed under mechanical stirring at 60 ℃.
Test example 4
Questionnaires were prepared and 15 panelists were recruited to take a trial (age 24-32 years, 7 males and 8 females) with 6 replicates per group, with the results shown in table 4.
The results are shown in Table 4.
TABLE 4
| Taste of the product | |
| Example 2-1 | Moderate acidity without fishy smell |
| Examples 2 to 2 | Slightly fishy and slightly sweet |
| Examples 2 to 3 | No fishy smell, sweet and sour |
| Examples 2 to 4 | Moderate non-fishy smell sweetness and partial acidity |
| Examples 2 to 5 | Slightly fishy and slightly sweet |
| Examples 2 to 6 | Flocculation and uneven taste |
As can be seen from Table 4, the fish jelly provided by the invention has better taste.
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 process for the preparation of fish gelatin, the process comprising:
(1) placing the fish scales in acid liquor for decalcification treatment to obtain decalcified fish scales; putting the fish skin into alkali liquor for degreasing treatment to obtain degreased fish skin;
(2) mixing the decalcified fish scales and the degreased fish skin, adding water, and extracting fish gelatin under heating to obtain a fish gelatin extracting solution;
(3) and (3) carrying out solid-liquid separation on the fish gelatin extracting solution obtained in the step (2), and drying the obtained liquid phase to obtain the fish gelatin.
2. The method according to claim 1, wherein, in step (1), the acid is citric acid and/or hydrochloric acid; and/or the alkali liquor is at least one of sodium hydroxide, sodium carbonate and sodium bicarbonate;
preferably, the amount of the acid solution is 10-20 parts by volume relative to 1 part by volume of the fish scales;
preferably, the decalcification treatment conditions include: the temperature is 20-40 deg.C, the time is 0.5-1.5h, and the mixture is stirred for 0.5-1.5min every 10-20min in the process of decalcification;
preferably, the alkali liquor is used in an amount of 10-20 parts by volume relative to 1 part by volume of the fish skin;
preferably, the degreasing treatment conditions include: the temperature is 20-40 deg.C, the time is 0.5-1.5h, and stirring is carried out for 0.5-1.5min every 10-20min during degreasing.
3. The method according to claim 1 or 2, wherein in step (2), the ratio of the decalcified fish scales and the defatted fish skin is 1:0.5 to 2;
preferably, the heating temperature is 40-90 ℃.
4. The method according to any one of claims 1 to 3, wherein the heating is carried out under ultrasonic conditions, and the temperature of the heating is 40 to 70 ℃;
preferably, the frequency of the ultrasound is 180-.
5. The method of claim 4, wherein the acid is citric acid and the heating is performed under ultrasonic conditions, the heating being at a temperature of 40-55 ℃.
6. The method according to any one of claims 1 to 5, wherein the drying is vacuum freeze drying for 40 to 55 hours;
preferably, the method further comprises: before drying, the liquid phase is concentrated under vacuum, the temperature of the concentration is 50-70 ℃.
7. A fish gelatin prepared by the process of any one of claims 1 to 6.
8. The fish jelly is characterized in that the fish jelly is prepared from the following raw materials: the fish gelatin, konjac flour, low-ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water of claim 7;
wherein, based on the total weight of the raw materials for preparing the fish jelly, the amount of the fish gelatin is 5-7 wt%, the amount of the konjac powder is 0.6-1 wt%, the amount of the low-ester pectin is 0.8-1.6 wt%, the amount of the calcium chloride is 0.1-0.3 wt%, the amount of the sodium chloride is 1-1.5 wt%, the amount of the organic selenium yeast powder is 0.1-0.3 wt%, the amount of the sucrose is 8-12 wt%, and the amount of the citric acid is 0.05-0.3 wt%;
wherein the esterification degree of the low-ester pectin is below 40%.
9. The method of preparing the fish jelly of claim 8, comprising: mixing fish gelatin, rhizoma Amorphophalli refined powder, low ester pectin, calcium chloride, sodium chloride, organic selenium yeast powder, sucrose, citric acid and water under heating.
10. The method of claim 9, wherein the method comprises:
(1) mixing the fish gelatin, the low-ester pectin, the konjac powder and water under a heating condition to obtain a fish gelatin mixed solution;
(2) adding calcium chloride and sodium chloride into the fish gelatin mixed solution, and dissolving under heating;
(3) adding organic selenium yeast powder, sucrose and citric acid into the mixed material obtained in the step (2), and dissolving under heating.
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