CN111838655B - Preparation method and product of light edible bird's nest - Google Patents
Preparation method and product of light edible bird's nest Download PDFInfo
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- CN111838655B CN111838655B CN202010643349.2A CN202010643349A CN111838655B CN 111838655 B CN111838655 B CN 111838655B CN 202010643349 A CN202010643349 A CN 202010643349A CN 111838655 B CN111838655 B CN 111838655B
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- light edible
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method and a product of a light edible bird's nest, comprising the steps of soaking and cleaning the bird's nest, removing impurities, drying, and steaming to obtain the treated bird's nest; preparing a base solution, filling the treated bird's nest and the base solution, 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 can be directly eaten after being opened without brewing or heating.
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 light edible bird's nest.
Background
The bird's nest is a traditional tonic and beauty-maintaining product in China, and the' food is prohibited 'records the bird's nest for strengthening yang and tonifying qi, harmonizing the middle warmer and stimulating the appetite, and adding essence and nourishing marrow. The nidus Collocaliae has effects of nourishing yin, moistening dryness, invigorating qi, and tonifying. Has the effects of maintaining beauty and keeping young: can keep skin luster and is not easy to dry; plump spirit; improving the digestion of the stomach and the absorptive capacity of the intestines; has effects of eliminating phlegm and relieving cough, and is suitable for all people. Since ancient times, cubilose has limited production areas, and is difficult to collect, so that precious and rare cubilose is known in the world.
With the improvement of life quality, more and more people pay more attention to product quality, nutrition of products and cost performance ratio, and requirements on food processing are also higher and higher, and requirements on high-quality 'convenient' foods are rapidly increasing. The temperature return of the bird's nest market promotes the rapid development of the bird's nest market, and the variety of bird's nest products is also increasing, and instant bird's nest, brewing bird's nest, bird's nest beverage and the like. The ' light food ' is a chong simple, balanced, proper, healthy and natural diet concept and life attitude, and combines the ' light food ' and the bird's nest to create a ' light food bird's nest product, and aims to eat healthier bird's nest products for edible bird's nest people.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used 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 existing light edible bird's nest.
Therefore, the invention aims to improve the current processing of bird's nest and provide a preparation method of light bird's nest.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of light edible bird's nest comprises the steps of soaking and cleaning bird's nest, removing impurities, drying, steaming to obtain treated bird's nest, wherein the power of the steaming 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 and boiling, adding peach juice, uniformly mixing, continuously heating for 2-10 min, stopping heating, and adding a calcium chloride solution to obtain a base solution; wherein the premix comprises 2.5 to 3.5 percent of ice sugar powder, 0.8 to 1.2 percent of stachyose, 0.4 to 0.6 percent of resistant dextrin, 0.6 to 0.8 percent of collagen peptide, 0.04 to 0.7 percent of gellan gum and 0.004 to 0.010 percent of stevioside, and the percentages are the mass percentages of the substances in the mixed solution solvent; filling the treated bird's nest and the base liquid; sterilizing, cooling and shaking to obtain the light edible bird's nest product.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: the premix comprises 2.5% of ice 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 mass percentages of the substances are the mass percentages of the mixed solution solvent.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: the peach juice is added and evenly mixed, and the addition amount of the peach juice is 0.5 to 1.5 percent of the mass of the mixed liquid.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: the peach juice has the total phenol content of 0.6-0.8 mg/mL, the pectin content of 0.8-1.0 mg/mL and the protein content of 0.4-0.6 mg/mL.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention 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 of the solution.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: and filling the treated bird's nest and the base liquid, wherein the mass ratio of the treated bird's nest to the base liquid is 1:50-60.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: and during filling, the temperature of the base liquid is 80-85 ℃.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: the bird's nest is soaked in water for 3-5 h, and then water is changed every 0.5h for continuous soaking.
As a preferable scheme of the preparation method of the light edible bird's nest, the invention comprises the following steps: the drying is carried out at 50-60 ℃ until the moisture of the bird's nest is 6-10%; the sterilization temperature is 121 ℃, the sterilization time is 20min, and the temperature is 60-80 ℃ after the sterilization is finished.
Still another object of the present invention is 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 beneficial effects that:
(1) The light edible bird's nest product prepared by the preparation method provided by the invention can be directly eaten without brewing or heating, can be taken as an instant product after being opened and packaged, has longer shelf life without adding other additives, and has a gel system which is stable and does not delaminate in 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 digestibility of sialic acid in the bird's nest.
(3) The light edible bird's nest product provided by the invention contains functional oligosaccharide stachyose, has obvious proliferation effect on beneficial bacteria such as bifidobacteria, lactobacillus and the like in human gastrointestinal tracts, can rapidly improve the environment in human digestive tracts, and can regulate the balance of microecological bacteria. Promoting the dominant bacteria position of beneficial bacteria in the digestive tract, inhibiting the production of putrefying bacteria such as clostridium aerogenes and acidogenes, generating a large amount of physiologically active substances, regulating the pH value of intestinal tracts, killing pathogenic bacteria, suppressing the generation of putrefying products, inhibiting the generation and absorption of endogenous cancerogenic substances, and decomposing and deriving multiple immune function factors.
(4) According to the preparation method of the light edible bird's nest, the compound auxiliary material 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 fragrance of the 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 quite stable in shelf life.
(5) The nitrite content in the processed bird's nest is reduced by 92-95 percent.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
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 other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be 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.
The raw materials in the invention are all common and commercially available without special description.
Determination of protein content in peach juice in the invention: coomassie brilliant blue method; in the invention, the Folin-phenol method is referenced for measuring the total phenol content; determination of pectin content in peach juice in the invention: m-hydroxybiphenyl process. The method for measuring the solid content in the invention comprises the following steps: determination of the net weight and solids content of QB 1007-1990 canned food.
Example 1
The embodiment provides a preparation method of a light edible bird's nest:
(1) Pretreatment of bird's nest: and placing the bird's nest in water, soaking for 4 hours for the first time, then changing water for one time every 0.5 hour to continuously soak, cleaning four times, picking up the hair, removing impurities, draining, and standing for later use, wherein compared with the raw material bird's nest, the nitrite content is reduced by 95%.
(2) High temperature resistant treatment of bird's nest: and (3) drying the drained bird's nest at a low temperature of 55 ℃ until the moisture content in the bird's nest reaches 8%, spreading the dried bird's nest in a tray, steaming in a steam box for 20min, wherein the steaming power is 4.0kW, and obtaining the high-temperature-resistant bird's nest raw material.
(3) Preparing a base solution: weighing ingredients, namely 3.0% of ice 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, mixing the ingredients according to the mass percentage of the ingredients accounting for the mass percentage of the mixed solution solvent, adding the mixed solution under the condition of water temperature of 45 ℃ to obtain mixed solution, adding peach juice (the total phenol content of the mixed solution is 0.7mg/mL, the pectin content of the mixed solution is 0.8mg/mL and the protein content of the mixed solution is 0.4 mg/mL) after boiling, continuously heating for 5min, stopping heating, and adding 1mol/L of calcium chloride solution to ensure the concentration of calcium chloride to be 1.6mL/kg of solution.
(4) And (3) filling: the pretreated bird's nest is weighed and put into a self-standing bag, 2g of bird's nest is put into each bag, then base solution is poured into the bag, the mass ratio of bird's nest to the base solution is 1:55, and the temperature of the base solution is 80 ℃ during the filling.
(5) Sterilizing: sterilizing parameters are 121 ℃ and 20 minutes, and the temperature is controlled at 80 ℃ when the kettle is discharged.
(6) And (3) cooling: cooling with running water and sterilizing with 0.5ppm chlorine water;
(7) And (3) air drying: drying the water on the surface of the product by cold air;
(8) Shaking up: after gellan gum gel, shake to uniformly disperse bird's nest in the stand-up pouch into the product. The product is ready to eat without heating or brewing.
Example 2
The embodiment provides a preparation method of a light edible bird's nest:
(1) Pretreatment of bird's nest: placing the bird's nest in water, soaking for 4 hours for the first time, then changing water for one time every 0.5 hour, continuously soaking, cleaning for four times, picking up hair, removing impurities, draining for later use, and measuring that the nitrite content is reduced by 92% compared with the raw material bird's nest;
(2) High temperature resistant treatment of bird's nest: drying the drained bird's nest at a low temperature of 55 ℃ until the moisture content in the bird's nest reaches 10%, spreading the dried bird's nest in a tray, steaming in a steam box for 50min with steaming power of 4.0kW, and obtaining a high-temperature-resistant bird's nest raw material;
(3) Preparing a base solution: weighing ingredients, namely 2.5% of ice 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, mixing the ingredients according to the mass percentage of the ingredients accounting for the mass percentage of the mixed solution solvent, adding the mixed material under the condition of water temperature of 40 ℃, 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 0.4 mg/mL) after boiling, continuously heating for 5min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring the concentration of calcium chloride to be 1.7mL/kg of solution.
(4) And (3) filling: weighing pretreated nidus Collocaliae, putting into self-standing bags, putting 2g of nidus Collocaliae into each bag, and then pouring base solution, wherein the mass ratio of nidus Collocaliae to base solution is 1:50, and the temperature of base solution is 80 ℃ during pouring;
(5) Sterilizing: sterilizing parameters are 121 ℃ and 20 minutes, and the temperature is controlled at 80 ℃ when the kettle is discharged.
(6) And (3) cooling: cooling with running water and sterilizing with 0.5ppm chlorine water;
(7) And (3) air drying: drying the water on the surface of the product by cold air;
(8) Shaking up: after gellan gum gel, shake to uniformly disperse bird's nest in the stand-up pouch into the product. The product is ready to eat without heating or brewing.
Example 3
The embodiment provides a preparation method of a light edible bird's nest:
(1) Pretreatment of bird's nest: placing the bird's nest in water, soaking for 5 hours for the first time, changing water for one time every 0.5 hour, continuously soaking, cleaning for four times, picking up hair, removing impurities, draining for later use, and measuring that the nitrite content is reduced by 95% compared with the raw material bird's nest;
(2) High temperature resistant treatment of bird's nest: drying the drained bird's nest at a low temperature of 60 ℃ until the moisture content in the bird's nest reaches 8%, spreading the dried bird's nest in a tray, steaming in a steam box for 60min with steaming power of 3kW, and obtaining a high-temperature-resistant bird's nest raw material;
(3) Preparing a base solution: weighing ingredients, namely 3.5% of ice 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, mixing the ingredients according to the mass percentage of the ingredients accounting for the mass percentage of the mixed solution solvent, adding the mixed material under the condition of water temperature of 50 ℃, 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 0.4 mg/mL) after boiling, continuously heating for 2min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring the concentration of calcium chloride to be 1.5mL/kg of solution.
(4) And (3) filling: weighing pretreated nidus Collocaliae, putting into self-standing bags, putting 2g of nidus Collocaliae into each bag, and then pouring base solution, wherein the mass ratio of nidus Collocaliae to base solution is 1:50, and the temperature of base solution is 85 ℃ during pouring;
(5) Sterilizing: sterilizing parameters are 121 ℃ and 20 minutes, and the temperature is controlled at 70 ℃ when the kettle is discharged.
(6) And (3) cooling: cooling with running water and sterilizing with 0.5ppm chlorine water;
(7) And (3) air drying: drying the water on the surface of the product by cold air;
(8) Shaking up: after gellan gum gel, shake to uniformly disperse bird's nest in the stand-up pouch into the product. The product is ready to eat without heating or brewing.
Example 4
The embodiment provides a preparation method of a light edible bird's nest:
(1) Pretreatment of bird's nest: placing the bird's nest in water, soaking for 4 hours for the first time, then changing water for one time every 0.5 hour, continuously soaking, cleaning for four times, picking up hair, removing impurities, draining for later use, and measuring that the nitrite content is reduced by 92% compared with the raw material bird's nest;
(2) High temperature resistant treatment of bird's nest: drying the drained bird's nest at a low temperature of 55 ℃ until the moisture content in the bird's nest reaches 10%, spreading the dried bird's nest in a tray, steaming in a steam box for 30min with steaming power of 3kw, and obtaining a high-temperature-resistant bird's nest raw material;
(3) Preparing a base solution: weighing ingredients, namely 2.5% of ice 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, mixing the ingredients according to the mass percentage of the ingredients accounting for the mass percentage of the mixed solution solvent, adding the mixed material under the condition of water temperature of 50 ℃, 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 0.4 mg/mL) after boiling, continuously heating for 5min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring the concentration of calcium chloride to be 1.5mL/kg of solution.
(4) And (3) filling: weighing pretreated nidus Collocaliae, putting into self-standing bags, putting 2g of nidus Collocaliae into each bag, and then pouring base solution, wherein the mass ratio of nidus Collocaliae to base solution is 1:60, and the temperature of base solution is 85 ℃ during pouring;
(5) Sterilizing: sterilizing parameters are 121 ℃ and 20 minutes, and the temperature is controlled at 70 ℃ when the kettle is discharged.
(6) And (3) cooling: cooling with running water and sterilizing with 0.5ppm chlorine water;
(7) And (3) air drying: drying the water on the surface of the product by cold air;
(8) Shaking up: after gellan gum gel, shake to uniformly disperse bird's nest in the stand-up pouch into the product. The product is ready to eat without heating or brewing.
Example 5
The embodiment provides a preparation method of a light edible bird's nest:
(1) Pretreatment of bird's nest: and placing the bird's nest in water, soaking for 4 hours for the first time, then changing water for one time every 0.5 hour to continuously soak, cleaning four times, picking up the hair, removing impurities, draining, and standing for later use, wherein compared with the raw material bird's nest, the nitrite content is measured to be reduced by 93 percent.
(2) High temperature resistant treatment of bird's nest: drying the drained bird's nest at a low temperature of 55 ℃ until the moisture content in the bird's nest reaches 10%, spreading the dried bird's nest in a tray, steaming in a steaming box for 40min with steaming power of 4.0kw, and obtaining a high-temperature-resistant bird's nest raw material;
(3) Preparing a base solution: weighing ingredients, namely 3.5% of ice 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, mixing the ingredients according to the mass percentage of the ingredients accounting for the mass percentage of the mixed solution solvent, adding the mixed material under the condition of water temperature of 45 ℃, 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 0.4 mg/mL) after boiling, continuously heating for 8min, stopping heating, adding 1mol/L of calcium chloride solution, and ensuring the concentration of calcium chloride to be 1.7mL/kg of solution.
(4) And (3) filling: weighing pretreated nidus Collocaliae, putting into self-standing bags, putting 2g of nidus Collocaliae into each bag, and then pouring base solution, wherein the mass ratio of nidus Collocaliae to base solution is 1:60, and the temperature of base solution is 85 ℃ during pouring;
(5) Sterilizing: sterilizing parameters are 121 ℃ and 20 minutes, and the temperature is controlled at 70 ℃ when the kettle is discharged.
(6) And (3) cooling: cooling with running water and sterilizing with 0.5ppm chlorine water;
(7) And (3) air drying: drying the water on the surface of the product by cold air;
(8) Shaking up: after gellan gum gel, shake to uniformly disperse bird's nest in the stand-up pouch 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 the commercially available bird's nest products, and the evaluation staff 40 involved in the evaluation, scored the targets according to the appearance, flavor, taste, and 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
| Appearance of the shape | Flavor of | Mouthfeel of the product | Totalizing | |
| 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 |
| Edible bird's nest product sold in market | 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 scores. Probably because the preparation method of the light edible bird's nest provided by the invention, the compound auxiliary material can ensure that the sweet taste of the product is mellow and the heat is lower, and the added flavor substances are all natural flavor substances, so that the natural fragrance 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.
The bird's nest products prepared in examples 1 to 5 were subjected to accelerated preservation experiments, the total bacterial count of the packaged bird's nest products was measured at 30 ℃ every other day, and the total bacterial count of the light bird's nest during storage was taken as the standard of the bird's nest shelf life of less than 10000CFU/g, and recorded. Specific detection methods refer to "GB4789.2.2010 food microbiology assay colony count determination". The total number of colonies was 10000CFU/g as the end point of the experiment, 5 replicates were made for each group, and the results were averaged and rounded. The results are shown in Table 3 below.
TABLE 3 Table 3
| Group of | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Shelf life (Tian) | 91 | 98 | 101 | 97 | 94 |
Therefore, the bird's nest product prepared by the invention can be stored for 91-101 days at 30 ℃ without adding any preservative, thereby meeting the hard requirement of commodity circulation and solving the problem of short shelf life of instant products. The method is characterized in that in the preparation process of the light edible bird's nest, under the cooperation of steaming and low-temperature drying, the synergistic effect of auxiliary materials and a matched sterilization process are added, so that the product prepared by the method has advantages in the aspect of shelf life.
Example 6
Based on example 2, other process conditions were unchanged, the content of premix ingredients, the active substance ingredients in peach juice and the concentration of calcium chloride in the base liquid were changed, and the sensory scores and the solid content thereof were measured, and the test conditions and the results are shown in table 4.
TABLE 4 Table 4
As can be seen from Table 4, due to the preparation method of the light edible bird's nest provided by the invention, the natural and faint scent 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 shelf life. The inventor further researches and discovers that the synergistic effect of premix, peach juice and calcium chloride is important for maintaining a gel system, and in the preparation process of the light edible bird nest, under the cooperation of steaming and low-temperature drying, the synergistic effect of auxiliary materials is added to influence the bird nest structure, so that the synergistic effect is easy to react with gellan gum and calcium to form a space reticular structure to be matched with the space reticular structure, and a stable gel system is formed. Meanwhile, the total phenol content in the peach juice also has a certain influence on the stability of the system, and the inventor discovers that the total phenol content in the peach juice is controlled within a certain range, and can form a synergistic effect with a premix compound and a calcium chloride system to form a gel system, and the total phenol substances are possibly combined on the surface of protein to form a multi-point cross-linked network structure among protein molecules, so that the stability of the system is maintained, and when the amount of the total phenol substances is controlled improperly (excessively), the stability is reduced, and the balance state of the gel system is possibly damaged due to the polyphenol molecules, so that the gel system is reduced.
Example 7
Preparing simulated gastric juice: in 1L of gastric juice, 2g of NaCl is added, the pH is regulated to 1.2 by HCl, the enzyme involved in digestion reaction is pepsin, and the activity is 3000U/mg.
2mL of the prepared simulated gastric fluid 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 tube, wherein the ratio of pepsin to product was 1:50 (Weight).
Shaking reaction at 37deg.C, adding 100 μl of the reaction solution into 1.5mL centrifuge tube at 0, 1, 2, 5, 10, 15, 30, 45, and 60min, adding 30 μl of 200mM Na 2 CO 3 The reaction was stopped, mixed at-20℃and then protein substrates were added for SDS-PAGE analysis, respectively.
Preparing simulated intestinal juice: the 1L intestinal juice contains 6.8gKH 2 PO 4 Adjusting pH to 7.5 with NaOH, wherein the enzyme involved in digestion reaction is ovum gallus Domesticus albumThe enzyme activity of the white enzyme is 40U/mg.
The pepsin enzymolysis is carried out for 30min to obtain protein, the protein is digested by a simulated intestinal juice system, the proportion of trypsin to the product is 1:50 (Weight), the reaction time is sequentially 0, 1, 2, 5, 10, 15, 30, 45 and 60min, 20 mu L of 30% acetic acid solution is added to terminate the reaction, and the reaction is frozen 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 commercially available products were subjected to OPD derivatization treatment of the sample after hydrolysis, respectively, and the total sialic acid and free sialic acid content of the reaction product were measured by HPLC method.
The specific results are shown in Table 5 below.
TABLE 5
SDS-PAGE electrophoresis analysis shows that the bird's nest glycoprotein is not obviously degraded or generates new protein under the enzymolysis of pepsin until 60 min. Therefore, the pepsin digestion resistance of cubilose glycoprotein is relatively stable. In the simulated intestinal fluid digestion process, SDS-PAGE analysis at different times shows that the products of examples 1-5 are obviously different, compared with the products on the market, the 106kDa and 128kDa macromolecular protein strips are gradually degraded, and meanwhile, a new 30kDa strip is increased. This means that the products of examples 1 to 5 give better absorption in simulated intestinal fluid digestion. Therefore, the absorption rate of sialic acid in the light edible bird's nest in the small intestine is improved to a certain extent compared with the commercial bird's nest products. The method is characterized in that in the preparation process of the light edible bird's nest, under the cooperation of steaming and low-temperature drying, the influence of the synergistic effect of auxiliary materials on sialic acid glycoprotein is added, so that sialic acid in the product prepared by the method can be better absorbed by small intestine.
Therefore, the light edible bird's nest product prepared by the invention has great advantages and progress in sensory evaluation. And, in the aspect of gel system stability, the system is detected again near the midpoint of the shelf life, and the system is found to be still stable and not layered. The method is characterized in that in the preparation process of the light edible bird's nest, under the cooperation of steaming and low-temperature drying, the synergistic effect of auxiliary materials is added to influence the bird's nest structure, so that the bird's nest structure is easy to be matched with the gellan gum to react with calcium to form a space reticular structure, and a stable gel system is formed.
Regarding the taste aspect of the product, it is well known in the art that hydration of the bird's nest is easy to occur in the processing process of the bird's nest, so that the taste of the bird's nest is poor. This is because, under the cooperation of steaming and low temperature drying, the synergistic effect of the auxiliary materials has an effect on the cubilose structure, and the cubilose structure is relatively stable and is not hydrated due to high temperature and high pressure or environmental changes.
The product prepared by the invention has great advantages in terms of flavor of the product. It is known that natural auxiliary materials are safe, reliable and natural in fragrance, and are additives for consumers to appreciate. However, the natural auxiliary materials have obvious defects, namely unstable effects. Especially, natural auxiliary materials are unstable in flavor, and the flavor loss is serious in a short time after the production of the product. The sensory evaluation is carried out again on the prepared product in the middle of the shelf life, and the result shows that the flavor of the product still keeps the initial level without reduction, which is very rare after the natural auxiliary materials are added. The method is characterized in that in the preparation process of the light edible bird's nest, under the cooperation of steaming and low-temperature drying, the synergistic effect of auxiliary materials is added to influence bird's nest protein, natural flavor substances can exist in the bird's nest protein stably, and the flavor of the product can be quite stable; the stevioside is added into the natural sweetener, but the taste of the sweetener is not as pure and sweet as that of rock sugar, and the invention not only reduces the total heat of the product, but also ensures the taste of the product by compounding the sweetener, thus meeting the requirements of consumers to the greatest extent in the aspects of product sense and nutrition.
Therefore, 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, can be directly eaten after being opened and packaged, is taken as an instant product, has longer shelf life under the condition of no addition of other auxiliary agents, and has a gel system which is stable and does not delaminate in 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 digestibility of sialic acid in the bird's nest; according to the preparation method of the light edible bird's nest, the compound auxiliary material 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 fragrance of the 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 quite stable in shelf life; the nitrite content in the processed bird's nest is reduced by 92-95 percent.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, 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 the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (6)
1. A preparation method of a light edible bird's nest is characterized by comprising the following steps: comprising the steps of (a) a step of,
soaking and cleaning the bird nest, removing impurities, drying, steaming in a steam box to obtain treated bird nest, wherein the power of the steaming is 3-4.5 kW, the steaming time is 20-60 min, and the drying is carried out at 50-60 ℃ until the water content of the bird nest is 6-10%;
adding the premix into water with the temperature of 40-50 ℃ to obtain a mixed solution, heating and boiling, adding peach juice, uniformly mixing, continuously heating for 2-10 min, stopping heating, and adding a calcium chloride solution to obtain a base solution; wherein the premix comprises 2.5-3.5% of ice 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, and the mass percentage of the substances is the mass percentage of the substances in the mixed solution solvent;
wherein the mass of the peach juice is 0.5-1.5% of that of the mixed liquid; 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; the peach juice has the total phenol content of 0.7mg/mL, the pectin content of 0.8mg/mL and the protein content of 0.4mg/mL;
filling the treated bird's nest and the base liquid;
sterilizing, cooling and shaking to obtain a light edible bird's nest product;
the mass ratio of the treated bird's nest to the base liquid is 1:50-60.
2. The method for preparing the light edible bird's nest according to claim 1, wherein: the premix comprises 2.5% of ice 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 mass percentage of the substances is the mass percentage of the substances in the mixed solution solvent.
3. The method for preparing the light edible bird's nest according to claim 1, wherein: and during filling, the temperature of the base liquid is 80-85 ℃.
4. The method for preparing the light edible bird's nest according to claim 1, wherein: the bird's nest is soaked in water for 3-5 hours, and then water is changed every 0.5 hour for continuous soaking.
5. The method for preparing the light edible bird's nest according to claim 1, wherein: and the sterilization temperature is 121 ℃, the sterilization time is 20min, and the temperature is 60-80 ℃ after the sterilization is finished.
6. The light edible bird's nest product prepared by the preparation method of the light edible bird's nest according to any one of claims 1 to 5.
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