CN111838655A - Preparation method and product of light edible bird's nest - Google Patents
Preparation method and product of light edible bird's nest Download PDFInfo
- Publication number
- CN111838655A CN111838655A CN202010643349.2A CN202010643349A CN111838655A CN 111838655 A CN111838655 A CN 111838655A CN 202010643349 A CN202010643349 A CN 202010643349A CN 111838655 A CN111838655 A CN 111838655A
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- nest
- bird
- edible bird
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- cubilose
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Links
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/30—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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a preparation method and a product of light edible bird's nest, which comprises the steps of soaking and cleaning the bird's nest, removing impurities, drying, steaming to obtain the treated bird's nest; preparing base liquid, filling the processed nidus Collocaliae and the base liquid, sterilizing, cooling, and shaking. The light edible bird's nest product prepared by the preparation method of the light edible bird's nest provided by the invention does not need to be brewed or heated, and can be directly eaten after being unpacked.
Description
Technical Field
The invention belongs to the technical field of edible bird's nest processing, and particularly relates to a preparation method and a product of edible bird's nest.
Background
The bird's nest is a traditional Chinese nourishing and beautifying product, and is recorded in food taboo to strengthen yang, tonify qi, regulate the middle warmer, stimulate the appetite, replenish essence and supplement marrow. The nidus Collocaliae has effects of nourishing yin, moistening dryness, invigorating qi, and invigorating middle warmer. Has the effects of maintaining beauty and keeping young: can keep skin luster and not easy to dry; (ii) mental fullness; enhancing the digestive capacity of the stomach and the absorptive capacity of the intestine; it has the action of expelling phlegm and arresting cough, and is suitable for all people. Since ancient times, the edible bird's nest is rare and famous for the limited production area and the difficult collection.
With the improvement of life quality, more and more people pay more attention to product quality, nutrition and cost performance of products, the requirement on food processing is higher and higher, and the demand on high-quality convenient food is increased sharply. The quick development of the cubilose market is promoted by the temperature return of the cubilose market, and the cubilose products are more and more in variety, such as instant cubilose, brewed cubilose, cubilose beverage and the like. The light food is a dietary concept and a life attitude which are advocated simply, evenly, properly, healthily and naturally, and the light food and the edible bird's nest are combined to create a light edible bird's nest product, aiming at providing a healthier bird's nest product for people eating the edible bird's nest.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the preparation of the existing light eating bird's nest.
Therefore, the invention aims to improve the current edible bird's nest processing and provide a preparation method of the edible bird's nest.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of lightly eaten bird's nest comprises soaking and washing the bird's nest, removing impurities, drying, and steaming to obtain treated bird's nest, wherein the steaming power is 3-4.5 kW, and the steaming time is 20-60 min; adding the premix into water with the temperature of 40-50 ℃ to obtain a mixed solution, heating to boil, adding peach juice, mixing uniformly, continuously heating for 2-10 min, stopping heating, and adding a calcium chloride solution to obtain a base solution; the premix comprises 2.5-3.5% of crystal sugar powder, 0.8-1.2% of stachyose, 0.4-0.6% of resistant dextrin, 0.6-0.8% of collagen peptide, 0.04-0.7% of gellan gum and 0.004-0.010% of stevioside, wherein the substances account for the mass percent of the mixed solution solvent; filling the treated cubilose and the base liquid; sterilizing, cooling, and shaking to obtain edible nidus Collocaliae product.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the premix comprises 2.5% of crystal sugar powder, 1.2% of stachyose, 0.5% of resistant dextrin, 0.6% of collagen peptide, 0.04% of gellan gum and 0.010% of stevioside, wherein the substances account for the mass percent of the mixed solution solvent.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: and adding the peach juice and uniformly mixing, wherein the adding amount of the peach juice is 0.5-1.5% of the mass of the mixed solution.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the peach juice contains 0.6-0.8 mg/mL of total phenols, 0.8-1.0 mg/mL of pectin and 0.4-0.6 mg/mL of protein.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the concentration of the calcium chloride solution is 0.5-1.5 mol/L, and the concentration of the calcium chloride solution in the base solution is 1.5-1.7 mL/kg.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the processed bird's nest and the base liquid are filled, wherein the mass ratio of the processed bird's nest to the base liquid is 1: 50-60.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: during filling, the temperature of the base liquid is 80-85 ℃.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the cubilose is soaked in water for 3-5 hours, and then the water is changed every 0.5 hour for continuous soaking.
As a preferred scheme of the preparation method of the light edible bird's nest, the method comprises the following steps: the drying is carried out at 50-60 ℃ until the water content of the cubilose is 6-10%; and (3) sterilizing and cooling, wherein the sterilizing temperature is 121 ℃, the sterilizing time is 20min, and the temperature is 60-80 ℃ after the sterilization.
The invention also aims to provide a light edible bird's nest product prepared by the preparation method of the light edible bird's nest.
The invention has the following beneficial effects:
(1) the light edible bird's nest product prepared by the preparation method of the light edible bird's nest provided by the invention can be directly eaten after being unpacked without being soaked or heated, and can be used as an instant product, the shelf life is longer under the condition that other additives are not added, and the gel system is stable and does not delaminate in the shelf life.
(2) The light edible bird's nest product prepared by the preparation method of the light edible bird's nest provided by the invention has higher sialic acid digestibility.
(3) The light edible bird's nest product provided by the invention contains functional oligosaccharide stachyose, has very obvious proliferation effect on beneficial bacteria such as bifidobacterium, lactobacillus and the like in the gastrointestinal tract of a human body, can quickly improve the environment in the digestive tract of the human body and adjust the balance of microecological bacteria. Promoting the formation of dominant bacteria status of beneficial bacteria in digestive tract, inhibiting the production of putrefying bacteria such as clostridium aeroacidogen, generating a large amount of physiological active substances, adjusting the pH value of intestinal tract, killing pathogenic bacteria, inhibiting the generation of putrefying products, inhibiting the generation and absorption of endogenous carcinogen, and decomposing and deriving multiple immune function factors.
(4) According to the preparation method of the light edible bird's nest provided by the invention, the composite auxiliary materials can ensure that the sweet taste of the product is mellow and the heat is low, the added flavor substances are all natural flavor substances, the natural and fragrant flavor of the product is ensured, the bird's nest product is not hydrated after the flavor substances are added, and the flavor of the product can be very stable in the shelf life.
(5) The nitrite content in the processed cubilose is reduced by 92-95%.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
In the present invention, the raw materials are not specifically described, and are all generally commercially available.
The method comprises the following steps of (1) measuring the protein content in peach juice: coomassie brilliant blue method; in the invention, the Folin-phenol method is referred for the determination of the total phenol content; the method comprises the following steps of (1) measuring the pectin content in peach juice: m-hydroxybiphenyl process. The method for measuring the solid content comprises the following steps: QB 1007 and 1990 can food net weight and solid content determination.
Example 1
The embodiment provides a preparation method of light edible bird's nest:
(1) pretreatment of the edible bird's nest: the bird's nest is placed in water, soaked for 4 hours for the first time, then soaked continuously by changing water every 0.5 hour, cleaned for four times, removed hair and impurities and drained for standby application, and compared with the raw material bird's nest, the content of nitrite is reduced by 95 percent.
(2) High-temperature resistant treatment of the bird's nest: and drying the drained cubilose at a low temperature of 55 ℃ until the moisture content in the cubilose reaches 8%, flatly spreading the dried cubilose into a tray, steaming in a steam box for 20min, wherein the steaming power is 4.0kW, and thus obtaining the high-temperature resistant cubilose raw material.
(3) Preparing a base liquid: weighing the ingredients, 3.0% of crystal sugar powder, 1.0% of stachyose, 0.5% of resistant dextrin, 0.7% of collagen peptide, 0.07% of gellan gum and 0.007% of stevioside, wherein the above percentages are mass percentages of the substances in a mixed solution solvent, mixing, adding the mixed solution under the condition that the water temperature is 45 ℃ to obtain a mixed solution, adding peach juice (the total phenol content of the peach juice is 0.7mg/mL, the pectin content of the peach juice is 0.8mg/mL, and the protein content of the peach juice is 0.4mg/mL) after boiling, continuously heating for 5min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring that the concentration of the calcium chloride is 1.6mL/kg of the solution.
(4) Filling: weighing the pretreated bird's nest, putting into a self-standing bag, putting 2g of bird's nest into each bag, and then filling the base liquid, wherein the mass ratio of the bird's nest to the base liquid is 1:55, and the temperature of the base liquid is 80 ℃ during filling.
(5) And (3) sterilization: the sterilization parameters are 121 ℃ and 20 minutes, and the temperature is controlled to be 80 ℃ when the mixture is taken out of the kettle.
(6) And (3) cooling: cooling with running water, and sterilizing with 0.5ppm chlorine water;
(7) air drying: drying water on the surface of the product by cold air;
(8) shaking up: after the gellan was gelled, shaking allowed the bird's nest in the stand-up pouch to disperse evenly into the product. The product is ready to eat without heating or brewing.
Example 2
The embodiment provides a preparation method of light edible bird's nest:
(1) pretreatment of the edible bird's nest: placing the cubilose into water, soaking for the first time for 4 hours, then changing water every 0.5 hour, continuing soaking, cleaning for four times, picking wool, removing impurities, draining, and standby, wherein the content of nitrite is reduced by 92% when the cubilose is compared with the raw material cubilose;
(2) high-temperature resistant treatment of the bird's nest: drying the drained cubilose at a low temperature of 55 ℃ until the moisture content in the cubilose reaches 10%, flatly spreading the dried cubilose into a tray, steaming in a steam box for 50min, wherein the steaming power is 4.0kW, and obtaining a high-temperature resistant cubilose raw material;
(3) Preparing a base liquid: weighing the ingredients, 2.5% of crystal sugar powder, 1.2% of stachyose, 0.5% of resistant dextrin, 0.6% of collagen peptide, 0.04% of gellan gum and 0.010% of stevioside, wherein the above percentages are mass percentages of the substances in a mixed solution solvent, mixing, adding the mixed materials under the condition of water temperature of 40 ℃, adding peach juice (the total phenol content is 0.7mg/mL, the pectin content is 0.8mg/mL and the protein content is 0.4mg/mL) after boiling, continuously heating for 5min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring that the concentration of calcium chloride is 1.7mL/kg of the solution.
(4) Filling: weighing pretreated edible bird's nest, putting into a self-standing bag, putting 2g edible bird's nest into each bag, and then filling into a base liquid, wherein the mass ratio of the edible bird's nest to the base liquid is 1:50, and the temperature of the base liquid is 80 ℃ during filling;
(5) and (3) sterilization: the sterilization parameters are 121 ℃ and 20 minutes, and the temperature is controlled to be 80 ℃ when the mixture is taken out of the kettle.
(6) And (3) cooling: cooling with running water, and sterilizing with 0.5ppm chlorine water;
(7) air drying: drying water on the surface of the product by cold air;
(8) shaking up: after the gellan was gelled, shaking allowed the bird's nest in the stand-up pouch to disperse evenly into the product. The product is ready to eat without heating or brewing.
Example 3
The embodiment provides a preparation method of light edible bird's nest:
(1) pretreatment of the edible bird's nest: placing the cubilose into water, soaking for the first time for 5 hours, then changing water every 0.5 hour, continuing soaking, cleaning for four times, picking wool, removing impurities, draining, and standby, wherein the content of nitrite is reduced by 95% when the cubilose is compared with the raw material cubilose;
(2) high-temperature resistant treatment of the bird's nest: drying the drained cubilose at a low temperature of 60 ℃ until the moisture content in the cubilose reaches 8%, flatly spreading the dried cubilose into a tray, steaming in a steam box for 60min, wherein the steaming power is 3kW, and obtaining a high-temperature resistant cubilose raw material;
(3) preparing a base liquid: weighing the ingredients, 3.5% of crystal sugar powder, 1.2% of stachyose, 0.6% of resistant dextrin, 0.6% of collagen peptide, 0.2% of gellan gum and 0.008% of stevioside, wherein the above percentages are mass percentages of the substances in a mixed solution solvent, mixing, adding the mixed materials under the condition of 50 ℃ of water temperature, boiling the water, adding peach juice (the total phenol content is 0.7mg/mL, the pectin content is 0.8mg/mL, and the protein content is 0.4mg/mL), continuously heating for 2min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring that the concentration of the calcium chloride is 1.5mL/kg of the solution.
(4) Filling: weighing pretreated edible bird's nest, putting into a self-standing bag, putting 2g edible bird's nest into each bag, and then filling into a base liquid, wherein the mass ratio of the edible bird's nest to the base liquid is 1:50, and the temperature of the base liquid is 85 ℃ during filling;
(5) And (3) sterilization: the sterilization parameters are 121 ℃ and 20 minutes, and the temperature is controlled to be 70 ℃ when the mixture is taken out of the kettle.
(6) And (3) cooling: cooling with running water, and sterilizing with 0.5ppm chlorine water;
(7) air drying: drying water on the surface of the product by cold air;
(8) shaking up: after the gellan was gelled, shaking allowed the bird's nest in the stand-up pouch to disperse evenly into the product. The product is ready to eat without heating or brewing.
Example 4
The embodiment provides a preparation method of light edible bird's nest:
(1) pretreatment of the edible bird's nest: placing the cubilose into water, soaking for the first time for 4 hours, then changing water every 0.5 hour, continuing soaking, cleaning for four times, picking wool, removing impurities, draining, and standby, wherein the content of nitrite is reduced by 92% when the cubilose is compared with the raw material cubilose;
(2) high-temperature resistant treatment of the bird's nest: drying the drained cubilose at a low temperature of 55 ℃ until the moisture content in the cubilose reaches 10%, flatly spreading the dried cubilose into a tray, steaming in a steam box for 30min with the steaming power of 3kw to obtain a high-temperature resistant cubilose raw material;
(3) preparing a base liquid: weighing the ingredients, 2.5% of crystal sugar powder, 0.8% of stachyose, 0.6% of resistant dextrin, 0.8% of collagen peptide, 0.2% of gellan gum and 0.008% of stevioside, wherein the substances account for the mass percent of the mixed solution solvent, mixing, adding the mixed materials under the condition of 50 ℃ of water, boiling the water, adding peach juice (the total phenol content is 0.7mg/mL, the pectin content is 0.8mg/mL, and the protein content is 0.4mg/mL), continuously heating for 5min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring that the concentration of the calcium chloride is 1.5mL/kg of the solution.
(4) Filling: weighing pretreated nidus Collocaliae, putting into self-supporting bags, putting 2g nidus Collocaliae in each bag, and filling into base liquid at a weight ratio of 1:60 and 85 deg.C;
(5) and (3) sterilization: the sterilization parameters are 121 ℃ and 20 minutes, and the temperature is controlled to be 70 ℃ when the mixture is taken out of the kettle.
(6) And (3) cooling: cooling with running water, and sterilizing with 0.5ppm chlorine water;
(7) air drying: drying water on the surface of the product by cold air;
(8) shaking up: after the gellan was gelled, shaking allowed the bird's nest in the stand-up pouch to disperse evenly into the product. The product is ready to eat without heating or brewing.
Example 5
The embodiment provides a preparation method of light edible bird's nest:
(1) pretreatment of the edible bird's nest: the bird's nest is placed in water, soaked for 4 hours for the first time, then soaked continuously by changing water every 0.5 hour, cleaned for four times, removed hair and impurities and drained for standby application, and compared with the raw material bird's nest, the content of nitrite is reduced by 93 percent.
(2) High-temperature resistant treatment of the bird's nest: drying the drained cubilose at a low temperature of 55 ℃ until the moisture content in the cubilose reaches 10%, flatly spreading the dried cubilose into a tray, steaming in a steam box for 40min at the steaming power of 4.0kw to obtain a high-temperature resistant cubilose raw material;
(3) Preparing a base liquid: weighing the ingredients, 3.5% of crystal sugar powder, 1.2% of stachyose, 0.5% of resistant dextrin, 0.7% of collagen peptide, 0.06% of gellan gum and 0.008% of stevioside, wherein the above percentages are mass percentages of the substances in a mixed solution solvent, mixing, adding the mixed materials under the condition of water temperature of 45 ℃, adding peach juice (the total phenol content is 0.7mg/mL, the pectin content is 0.8mg/mL and the protein content is 0.4mg/mL) after boiling, continuously heating for 8min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring that the concentration of calcium chloride is 1.7mL/kg of the solution.
(4) Filling: weighing the pretreated bird's nest, putting into self-supporting bags, putting 2g of bird's nest into each bag, and then filling into a base liquid, wherein the mass ratio of the bird's nest to the base liquid is 1:60, and the temperature of the base liquid is 85 ℃ during filling;
(5) and (3) sterilization: the sterilization parameters are 121 ℃ and 20 minutes, and the temperature is controlled to be 70 ℃ when the mixture is taken out of the kettle.
(6) And (3) cooling: cooling with running water, and sterilizing with 0.5ppm chlorine water;
(7) air drying: drying water on the surface of the product by cold air;
(8) shaking up: after the gellan was gelled, shaking allowed the bird's nest in the stand-up pouch to disperse evenly into the product. The product is ready to eat without heating or brewing.
Sensory evaluation experiments were performed on the bird's nest products prepared in examples 1 to 5 and on the bird's nest products on the market, and 40 persons participated in the evaluation, and the goals were scored correspondingly according to the appearance, flavor and taste, with the scoring rules as shown in table 1 below.
TABLE 1
Sensory evaluation results of the bird's nest products prepared in examples 1 to 5 and commercial bird's nest products are shown in table 2.
TABLE 2
| Outer shape | Flavor (I) and flavor (II) | Taste of the product | Total up to | |
| Example 1 | 9.1 | 9.3 | 9.4 | 9.30 |
| Example 2 | 9.5 | 9.4 | 9.4 | 9.42 |
| Example 3 | 8.5 | 8.3 | 8.2 | 8.30 |
| Example 4 | 9.0 | 9.0 | 9.0 | 9.00 |
| Example 5 | 9.5 | 9.0 | 8.9 | 9.06 |
| Commercial bird's nest product | 7.0 | 7.5 | 5.9 | 6.76 |
As can be seen from Table 2, the light edible bird's nest product prepared by the preparation method of the light edible bird's nest prepared by the invention has higher sensory score. Probably due to the preparation method of the light edible bird's nest provided by the invention, the compound auxiliary materials can ensure that the sweet taste of the product is mellow and the heat is low, and the added flavor substances are all natural flavor substances, so that the natural and fragrant flavor of the product is ensured, the bird's nest product is not hydrated after the flavor substances are added, and the flavor of the product can be very stable in the shelf life.
Accelerated preservation experiments were performed on the bird's nest products prepared in examples 1-5, the total number of bacteria in the packaged bird's nest products was measured every other day at 30 ℃, and the total number of bacterial colonies in lightly eaten bird's nests during storage was recorded at less than 10000CFU/g as a standard for the shelf life of the bird's nests. The specific detection method is referred to as "determination of total number of colonies by food microbiology test GB4789.2.2010". The total number of colonies was 10000CFU/g as the end point of the experiment, 5 replicates per group were taken and the results averaged and rounded. The results are shown in Table 3 below.
TABLE 3
| Group of | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Shelf life (sky) | 91 | 98 | 101 | 97 | 94 |
Therefore, the cubilose product prepared by the invention can be stored for 91-101 days at 30 ℃ without adding any preservative, meets the hard requirement of commodity circulation, and also solves the problem of short shelf life of instant products. The reason is that in the preparation process of the light edible bird's nest, under the coordination of steaming and low-temperature drying, the synergistic effect and the matched sterilization process of the auxiliary materials are added, so that the product prepared by the invention has advantages in shelf life.
Example 6
On the basis of example 2, other process conditions are unchanged, the contents of the premix ingredients, the active substance ingredients in the peach juice and the concentration of calcium chloride in the base solution are changed, the sensory score and the content of solid matters are measured, and the test conditions and results are shown in table 4.
TABLE 4
As can be seen from Table 4, the preparation method of the light edible bird's nest provided by the invention ensures the natural and fragrant flavor of the product, the bird's nest product is not hydrated after the flavor substances are added, and the flavor of the product can be very stable in the shelf life. The inventor further researches and discovers that the synergistic effect of the premix, the peach juice and the calcium chloride is vital to maintaining a gel system, and in the preparation process of the light edible bird's nest, under the coordination of steaming and low-temperature drying, the synergistic effect of the auxiliary materials influences the structure of the bird's nest, and the bird's nest is easily matched with a space network structure formed by the reaction of gellan gum and calcium to form a stable gel system. The inventor finds that the total phenol content in the peach juice is controlled within a certain range, the peach juice can form a gel system with a premix and a calcium chloride system to form a synergistic effect, the total phenol substances are combined on the surface of protein, and a network structure formed by multi-point cross-linking is formed between protein molecules, so that the stability of the system is maintained, and when the amount of the total phenol substances is not controlled properly (when the amount is too large), the stability is reduced, and the balance state of the gel system is damaged by polyphenol molecules, so that the gel system is reduced.
Example 7
Preparing simulated gastric juice: 2g NaCl is also contained in 1L gastric juice, the pH is adjusted to 1.2 by HCl, and the enzyme participating in the digestion reaction is pepsin, and the activity of the pepsin is 3000U/mg.
2mL of the prepared simulated gastric juice was placed in a glass test tube, preheated at 37 ℃ for 15min, and 10g of the product of examples 1-5 was added to the test tube, wherein the ratio of pepsin to the product was 1:50 (Weight).
Shaking to react at 37 deg.C, taking 100 μ L of reaction solution into 1.5mL centrifuge tube at 0, 1, 2, 5, 10, 15, 30, 45, 60min, respectively, adding 30 μ L of 200mM Na2CO3The reaction was stopped, the solutions were mixed at-20 ℃ and then the protein substrate was added for SDS-PAGE analysis.
Preparing simulated intestinal juice: 1L intestinal juice contains 6.8gKH2PO4NaOH is used for adjusting the pH value to 7.5, the enzyme participating in the digestion reaction is trypsin, and the enzyme activity is 40U/mg.
Digesting the protein obtained by carrying out enzymolysis on pepsin for 30min by a simulated intestinal juice system, wherein the ratio of trypsin to the product is 1:50(Weight), the reaction time is 0, 1, 2, 5, 10, 15, 30, 45 and 60min in sequence, adding 20 mu L of 30% acetic acid solution to terminate the reaction, and placing the mixture into a freezing storage tank at the temperature of minus 20 ℃. Wherein the 0min sample is obtained by mixing simulated intestinal fluid containing trypsin with 30% acetic acid solution, adding protein substrate, and performing SDS-PAGE analysis.
The products of examples 1 to 5 and the commercial products were subjected to OPD derivatization treatment without hydrolysis of the hydrolyzed samples, and the total sialic acid content and the free sialic acid content of the reaction products were measured by HPLC.
The specific results are shown in Table 5 below.
TABLE 5
SDS-PAGE electrophoretic analysis shows that no obvious protein degradation or new protein generation exists in the bird's nest glycoprotein under the enzymolysis of pepsin until 60 min. Therefore, the pepsin digestion resistance of the bird's nest glycoprotein is known to be relatively stable. In the simulated digestion process of intestinal juice, SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) electrophoretic analysis at different time is different, compared with the products sold in the market, the 106kDa and 128kDa macromolecular protein strips of the products in the examples 1-5 are gradually degraded, and meanwhile, a new 30kDa strip appears after the growth. This means that the products of examples 1-5 gave better absorption in simulated intestinal fluid digestion. Therefore, the absorptivity of sialic acid in the light edible bird's nest prepared by the invention in small intestine is improved to a certain extent compared with the absorption rate of the sialic acid in the commercial bird's nest products. The reason is that in the preparation process of the light edible bird's nest, under the coordination of steaming and low-temperature drying, the influence of the synergistic effect of the auxiliary materials on the sialoglycoprotein is added, so that the sialic acid in the product prepared by the invention can be better absorbed by small intestines.
Therefore, the light edible bird's nest product prepared by the invention has great advantages and progress in sensory evaluation. In addition, the stability of the gel system was checked again at about the middle of the shelf life and the system was found to be stable and not delaminated. The reason is that in the preparation process of the light edible bird's nest, under the coordination of steaming and low-temperature drying, the auxiliary materials are added to generate the influence on the bird's nest structure under the synergistic effect, and the bird's nest structure is easily matched with a space net structure formed by the reaction of gellan gum and calcium to form a stable gel system.
In terms of the product taste, as is well known in the field, the cubilose is very easy to hydrate in the cubilose processing process, so that the cubilose taste is poor. The reason is that under the coordination of steaming and low-temperature drying, the auxiliary materials are added to have synergistic effect on the cubilose structure, the cubilose structure is relatively stable, and hydration is not caused by high temperature and high pressure or environmental change.
The product prepared by the invention has great advantages in terms of the flavor of the product. As is well known, the natural auxiliary materials are safe and reliable, have natural fragrance and are additives which are worried by consumers. However, the natural auxiliary materials have obvious defects, namely unstable effects. Especially, natural auxiliary materials are unstable in flavor, and flavor loss is severe in a short time after production of products. The sensory evaluation is carried out on the prepared product again at the middle point of the shelf life, and the result shows that the flavor of the product still maintains the initial level and is not reduced, which is quite rare after the natural auxiliary materials are added. The reason is that in the preparation process of the light edible bird's nest, under the coordination of steaming and low-temperature drying, the edible bird's nest protein is influenced by the synergistic effect of the auxiliary materials, and natural flavor substances can stably exist in the bird's nest protein, so that the flavor of the product can be very stable; the sweetener is added with stevioside which is a natural sweetener, but the taste of the sweetener is still not as pure and sweet as crystal sugar.
Therefore, the light edible bird's nest product prepared by the preparation method of the light edible bird's nest provided by the invention can be directly eaten after being unpacked without brewing or heating, and can be used as an instant product, the shelf life is longer under the condition of no addition of other additives, and the gel system is stable and does not delaminate in the shelf life; the light edible bird's nest product prepared by the preparation method of the light edible bird's nest provided by the invention has higher sialic acid digestibility; according to the preparation method of the light edible bird's nest provided by the invention, the composite auxiliary materials can ensure that the sweet taste of the product is mellow and the heat is low, and the added flavor substances are all natural flavor substances, so that the natural and fragrant flavor of the product is ensured, after the flavor substances are added, the bird's nest product is not hydrated, and the flavor of the product can be very stable in the shelf life; the nitrite content in the processed cubilose is reduced by 92-95%.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of light edible bird's nest is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
soaking and washing the edible bird's nest, removing impurities, drying, and steaming to obtain the treated edible bird's nest, wherein the steaming power is 3-4.5 kW, and the steaming time is 20-60 min;
adding the premix into water with the temperature of 40-50 ℃ to obtain a mixed solution, heating to boil, adding peach juice, mixing uniformly, continuously heating for 2-10 min, stopping heating, and adding a calcium chloride solution to obtain a base solution; the premix comprises 2.5-3.5% of crystal sugar powder, 0.8-1.2% of stachyose, 0.4-0.6% of resistant dextrin, 0.6-0.8% of collagen peptide, 0.04-0.7% of gellan gum and 0.004-0.010% of stevioside, wherein the substances account for the mass percent of the mixed solution solvent;
filling the treated cubilose and the base liquid;
sterilizing, cooling, and shaking to obtain edible nidus Collocaliae product.
2. The method for preparing light edible bird's nest according to claim 1, characterized in that: the premix comprises 2.5% of crystal sugar powder, 1.2% of stachyose, 0.5% of resistant dextrin, 0.6% of collagen peptide, 0.04% of gellan gum and 0.010% of stevioside, wherein the substances account for the mass percent of the mixed solution solvent.
3. The method for preparing light edible bird's nest according to claim 1, characterized in that: and adding the peach juice and uniformly mixing, wherein the adding amount of the peach juice is 0.5-1.5% of the mass of the mixed solution.
4. The method for preparing lightly eaten bird's nest according to claim 3, characterized in that: the peach juice contains 0.6-0.8 mg/mL of total phenols, 0.8-1.0 mg/mL of pectin and 0.4-0.6 mg/mL of protein.
5. The method for preparing light edible bird's nest according to claim 1, characterized in that: the concentration of the calcium chloride solution is 0.5-1.5 mol/L, and the concentration of the calcium chloride solution in the base solution is 1.5-1.7 mL/kg.
6. The method for preparing light edible bird's nest according to claim 1, characterized in that: the processed bird's nest and the base liquid are filled, wherein the mass ratio of the processed bird's nest to the base liquid is 1: 50-60.
7. The method for preparing lightly eaten bird's nest according to claim 6, characterized in that: during filling, the temperature of the base liquid is 80-85 ℃.
8. The method for preparing light edible bird's nest according to claim 1, characterized in that: the cubilose is soaked in water for 3-5 hours, and then the water is changed every 0.5 hour for continuous soaking.
9. The method for preparing light edible bird's nest according to claim 1, characterized in that: the drying is carried out at 50-60 ℃ until the water content of the cubilose is 6-10%; and (3) sterilizing and cooling, wherein the sterilizing temperature is 121 ℃, the sterilizing time is 20min, and the temperature is 60-80 ℃ after the sterilization.
10. A light edible bird's nest product prepared by the method for preparing the light edible bird's nest as claimed in claims 1-9.
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| CN110140955A (en) * | 2019-06-20 | 2019-08-20 | 华东川峰(厦门)生物科技有限公司 | A method of it reducing sialic acid in bird's nest treatment process and is lost |
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