CN111938106A - Method for preparing functional fish leisure food through 3D printing - Google Patents

Method for preparing functional fish leisure food through 3D printing Download PDF

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Publication number
CN111938106A
CN111938106A CN202010824660.7A CN202010824660A CN111938106A CN 111938106 A CN111938106 A CN 111938106A CN 202010824660 A CN202010824660 A CN 202010824660A CN 111938106 A CN111938106 A CN 111938106A
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fish
printing
vegetable
sea cucumber
minced fillet
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董秀萍
朱蓓薇
赵文宇
宋爽
刘宇轩
李�根
秦磊
陶帅妃
宋禹霆
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Dalian Polytechnic University
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Dalian Polytechnic University
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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

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  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
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Abstract

The invention discloses a method for preparing functional fish leisure food through 3D printing, and belongs to the technical field of food processing. The invention provides a method for preparing functional fish leisure food by 3D printing, which is characterized in that sea cucumber polysaccharide with an antiviral effect is added into traditional fish raw materials, so that the food is endowed with a function of improving immunity, and the appearance and the nutritional compatibility of the product are improved by compounding vegetables and fish, so that the materials of the inner layer and the outer layer of the prepared sandwich food can be well jointed, and the fusion of different tastes of the two materials in the same product is realized.

Description

Method for preparing functional fish leisure food through 3D printing
Technical Field
The invention relates to a method for preparing functional fish leisure food through 3D printing, and belongs to the technical field of food processing.
Background
In recent years, 3D printing technology has been rapidly developed in the field of food. The personalized product form can be designed by using computer software, time is saved, the efficiency is high, the process is simple, the taste and the nutritional structure can be improved by controlling the types of printing materials, and products meeting the requirements of different crowds are designed. The 3D double-head printer can realize the compounding and recombination of different raw materials and colors. The 3D printing technology is applied to chocolate and other food materials easy to mold and quick-cooking products such as biscuits in the early stage, however, most of the food materials are still printed in the experimental research stage. Materials suitable for 3D printing techniques often require specific viscosity and rheological properties to be suitable for 3D printing and to maintain the printed shape. In addition, for the food with the sandwich structure printed by the double-head printer, raw material tissues of different layers are required to have good adhesion degree on a connected interface after printing, so that the sandwich structure is not easy to layer or fall off.
The leisure food is developed rapidly in China and is popular with people. However, as the living standard is improved, people are pursuing more nutritious and healthy foods. The marine leisure food is prepared by taking marine biological resources as raw materials on the basis of high protein, low fat and rich various bioactive substances, meets the requirements of domestic and foreign consumers on high quality and high nutrition of the leisure food, has wide domestic and foreign market prospects, and is also the advancing direction of aquatic product processing technology. Therefore, the development and production of the fish leisure products with convenience, rapidness and balanced nutrition have positive and practical significance.
Disclosure of Invention
The invention aims to provide a method for preparing a functional fish leisure snack through 3D printing, wherein the functional fish leisure snack contains sea cucumber polysaccharide with antiviral and immunity improving capabilities.
In one embodiment, the method comprises the steps of:
s1, raw material pretreatment: cleaning fish body, removing head, tail, skin, scale, bone and viscera, and taking fish meat;
s2, a fish green quality improvement technology: adding salt accounting for 2-3% of the weight of the fish meat to improve the gel strength of the chopped fish meat, adding natural green antioxidant juice accounting for 2-3% of the weight of the fish meat to remove fishy smell and protect color, wherein the natural green antioxidant juice contains lemon juice accounting for 1-2% of the weight of the fish meat, ginger juice accounting for 1-2% of the weight of the fish meat, and cooking wine accounting for 0.5-1% of the weight of the fish meat;
s3, mincing meat: mincing the fish meat obtained in the step S2 by using a 7-9 mm pore plate of a meat mincer, wherein the temperature in the process is controlled to be 0-4 ℃;
s4, beating: the beating accelerates the dissolution of myofibrillar proteins of the fish meat so that the fish meat has stronger gel strength after beating. And (3) mincing the minced fish meat obtained in the step (S3) at 0-4 ℃, wherein the rotation speed of a mincing machine is 100-1000 r/min, and mincing, salt mincing and seasoning mincing are carried out:
and (3) air-beating: uniformly stirring the minced fish obtained after the treatment in the step S3, and putting the minced fish into a mincing machine for hollow mincing for 5-10 min;
salt grinding: adding salt which accounts for 0.5-1.5% of the weight of the minced fillet into the minced fillet obtained by empty beating, and continuously beating for 15-20 min;
seasoning and beating: adding the following components into the minced fillet obtained by salt milling: according to the mass of the minced fillet, 1.5-2% of white sugar, 1-1.5% of monosodium glutamate, 1.5-2% of chili powder and 0.5-1.5% of pepper are mashed for 10-15 min, and then the minced fillet is placed in a refrigerator at 4 ℃ for temporary storage;
s5, compounding minced fillet and vegetable powder: compounding the minced fillet prepared in the step S4 and the vegetable powder into a printing material which is used as an inner layer material of the fish leisure food; because the final form of the product is a sandwich cake and is extruded out through different discharge ports of the 3D printer, the printing material is divided into an outer layer and a sandwich layer which are respectively prepared;
extruding an outer layer material of the leisure snack through a discharge port A corresponding to a 3D printer, wherein the outer layer material is the minced fillet in the step S4; the inner layer material of the leisure snack is extruded from the discharge port B corresponding to the 3D printer, and the specific preparation method of the inner layer material is as follows: taking the minced fillet obtained in the step S4, and adding 4-12% of vegetable paste;
s6, preparation and addition of functional factors:
s61, preparation of core material solution: preparing the sea cucumber polysaccharide into a solution of 20 mg/mL-30 mg/mL;
s62, placing the medium-chain fatty acid triglyceride emulsifier in lecithin, magnetically stirring and uniformly mixing at 600-800rpm, and fully dissolving;
s63, slowly and dropwise adding the core material solution obtained in the step S61 into the solution prepared in the step S62, and uniformly stirring and mixing the core material solution and the solution by magnetic force at 600-800 rpm;
s64, emulsifying the emulsion obtained in the S63 by a high-pressure homogenizer of 20 MPa;
s65, mixing the components in a mass ratio of 2: 1, preparing a wall material mixed solution from the whey protein and the sodium alginate;
s66, slowly and dropwise adding the emulsion obtained in the step S64 into the wall material solution obtained in the step S65, mixing and stirring;
s67, emulsifying the emulsion obtained in the S66 by a high-pressure homogenizer of 20MPa to obtain the sea cucumber polysaccharide microcapsule;
s68, adding sea cucumber polysaccharide into the minced fillet vegetable powder mixture compounded by the S5 according to the proportion of 0.1-4 g/kg;
s7, printing: 3D printing is carried out by using the minced fillet vegetable powder compound material;
s8, shaping: placing the fish cake with the three-dimensional shape printed in the step S7 at room temperature, standing for 10-20 min and shaping;
s9, curing: curing the product by frying, baking, steaming or two-stage heating;
the frying can be carried out by adopting the traditional frying, and the process condition is that a commercial intelligent electric frying furnace is adopted, the preheating is carried out for 5min in advance, and the temperature is 170-180 ℃;
the frying can also be carried out in an air frying pot, and specifically comprises the following steps: placing the sandwich cake in the S8 in an air fryer, controlling the temperature to be 160-180 ℃ and the time to be 7-10 min; compared with the traditional frying method, the curing mode of the air frying has the characteristics of less oil and no fume smell, and can simultaneously achieve the taste and flavor of fried food;
the baking is carried out for 10-15 min at the temperature of 170 ℃;
steaming for 10-15 min at the temperature of 100 ℃, wherein the humidity of a steam box is 40-60%;
the two-stage heating is to preheat the sealed fish cake in water at 42 ℃ for 20min, and then put the fish cake in water at 90 ℃ for high-temperature rapid heating for 30 min; the two-stage heating method is adopted to make the minced fillet slowly pass through the gelation temperature zone to promote the formation of a network structure, and then quickly pass through the gel degradation temperature zone to avoid the structural degradation;
s10, cooling and packaging: cooling the product in S8 to below 25 ℃ and packaging;
s11, vacuum packaging: and (5) carrying out vacuum packaging on the cooled product in the S8. The heating temperature of the vacuum package is set to be 200-400 ℃, and the air extraction time is 350-550 s.
In one embodiment, the raw fish in step S1 includes, but is not limited to, carp, crucian carp, cod, grass carp, mackerel, and other marine organisms can be selected instead according to actual needs.
In one embodiment, the fish upgrading technique of step S2 is determined based on the fish material characteristics; the fishy smell of the freshwater fish such as carp and sturgeon which has heavy fishy smell is mainly removed, and the proportion of ginger juice can be properly increased, for example, the proportion of the ginger juice is increased by 1-1.5 times; for aquatic products with rough meat such as sturgeon, a tenderizing technology can be adopted, and natural tenderizing enzyme (such as protease) is added for rolling and kneading.
The method comprises the following specific steps:
(1) preparation of a tenderizing solution: the tenderizing solution contains papain and a salt solution, wherein the concentration of the papain is 10-50U/g, the salt solution comprises one or more of sodium chloride and calcium chloride, and the concentration of the salt solution is 20-50 g/L;
(2) injecting the tenderizing solution prepared in the step (1) into sturgeon meat by using a pin;
(3) putting the sturgeon meat obtained in the step (2) into a rolling and kneading machine to roll and knead for 10-30 min, and keeping the temperature at 4-30 ℃;
for fishes with fine meat such as crucian, grass carp and the like, the chopped and mixed fishes have poor gel strength, and the salt content can be properly increased, such as increasing the salt addition amount to 2% -2.5% to improve the gel strength or adding starch and hydrophilic colloid to improve the gel strength.
In one embodiment, in step S5, 4% -12% of vegetable powder is added to the interlayer for compounding, the water content of the compounding system is adjusted to 80-83%, and the mixture is chopped and mixed at 0-4 ℃ at a chopping speed of 100-1000 r/min for 3-5 min.
In one embodiment, the preparation method of the vegetable paste in step S5 is as follows: selecting fresh celery and spinach to be cleaned; after washing, the vegetable roots are removed and cut into pieces according to the weight ratio of 1: 1-1: 3, preparing the mixture into slurry for later use; the vegetables include celery and spinach, and other vegetable paste can be added according to the condition.
The vegetable paste can be prepared from commercial vegetable powder or self-prepared vegetable powder. The celery powder and the spinach powder are mixed according to the weight ratio of 1: 1-1: 3, the ratio of the vegetable powder to the water is 1.5: 1-1: 1.
In one embodiment, the vegetable powder of S5 is prepared by the following process: fresh vegetables are selected → impurities are removed, rotten parts are removed and washed → water is made through the paste → water is dehydrated → chip processing → low temperature baking → sterilization → pulverization and grinding, refer to patent application publication No. CN 111248416A.
In one embodiment, in step S6, a 3D printer of the fonobot-D2 is used for 3D printing, and the specific steps are as follows: introducing minced fillet into a feeding cylinder A of a printer, and introducing the minced fillet-vegetable powder compound material into a feeding cylinder B of the printer; and selecting a printing model for printing, setting the diameter of a nozzle to be 0.8-1.5 mm, the printing speed to be 20-30 mm/s and the printing temperature to be 20-25 ℃.
In one embodiment, step S6 sets a print shape or size according to the type of product; when the product is prepared food such as fish hamburgers and fish steaks, the set printing diameter is 10 cm-15 cm; when the product is a leisure food of a marine raw material source, the printing diameter is set to be 3-8 cm.
In one embodiment, the product is a ready-to-eat snack food.
The invention also claims a functional fish leisure food prepared by the method.
The invention has the beneficial effects that:
1. according to the invention, a certain amount of vegetable paste is added into the fish raw material, so that the effect of regulating and controlling the quality and structure of the leisure fish food is achieved. The vegetable paste rich in plant fibers is mixed with the minced fillet raw material, so that the water retention property, the gel quality, the yield and the like of the minced fillet product are effectively improved by the rich dietary fibers in the vegetables in the processing process of the minced fillet product, the long-chain fibers in the vegetables are combined with the protein in the minced fillet gel matrix through chemical bonds to stably restrict water, and the gel property is improved. In addition, the vegetables are rich in various vitamins, dietary fibers and mineral substances, and can realize better nutritional supplement with the nutritional characteristics of high protein of fish.
2. The green fish quality improving technology adopted by the invention aims at improving the quality of different fishes according to the characteristics of the different fishes. Not only tenderizes the rough meat quality of specific fishes through enzymolysis, but also adjusts the quality improvement technology according to the raw material fishes with different characteristics. By referring to the traditional pork and beef processing technology and applying a rolling and kneading technology to adjust tissues, the distribution of a liquid medium in fish is changed, the extraction rate of salt-soluble protein and the moving rate of the salt-soluble protein to the surface of the fish are improved, and the quality improvement process of the fish is accelerated. The green antioxidant deodorization liquid used in the invention can not only meet the traditional deodorization requirement, but also achieve the effects of protecting color and weakening grease oxidation through the antioxidant activity of antioxidant components.
3. According to the invention, the raw materials with different materials, different types and different colors are printed into a product by a new forming device, namely the double-nozzle 3D printer, so that the appearance and the nutrition compatibility of the product are improved, the form of the product is innovated, the two layers of materials can be well jointed by adjusting the proportion of the materials, the sandwich layer and the outer layer are not easy to separate or fall off, and the combination of different tastes of the two materials in the same product is realized.
4. The sea cucumber polysaccharide with antiviral and immunity improving functions is added, so that the fish leisure food can meet the requirements of taste and nutrition and has the functions of enhancing the antiviral ability and improving the immunity.
5. The sandwich fish cake prepared by the invention can be directly baked, fried and heated by a microwave oven or directly eaten without unfreezing.
Drawings
FIG. 1 is a diagram of cellular immunofluorescence after treatment of SARS-CoV-2 virus mixed with sea cucumber polysaccharides of different concentrations; the final concentration of the sea cucumber polysaccharide is 500, 250, 125, 62.5, 31.3, 15.6, 7.8 and 3.9 mu g/mL; the negative control was blank medium.
Fig. 2 is a 3D printed fish and vegetable roll.
Fig. 3 is a 3D printed fish-vegetable sandwich pie chart.
Fig. 4 is a 3D printed fish-pumpkin sandwich pie chart.
Detailed Description
The technical solution of the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.
Example 1 method for preparing sea cucumber polysaccharide
Cleaning Stichopus japonicus, decocting in water, draining, cutting into small pieces, and lyophilizing. And (3) soaking the freeze-dried sample in acetone at 4 ℃ for 24h, and airing at room temperature. Taking 1g of freeze-dried sample as an example, 30mL of 0.1mol/L sodium acetate buffer solution (pH 6.0), 100mg of papain (specific enzyme activity is 2units/mg), 48mg of ethylene diamine tetraacetic acid and 18mg of cysteine are added, vortex mixing is carried out, water bath oscillation at 60 ℃ is carried out for enzymolysis for 24h, the reaction mixture is centrifuged (6000g, 15min, room temperature), and supernatant is taken. To the supernatant was added 1.6mL of a 10% cetylpyridinium chloride solution, and after standing at room temperature for 24 hours, the precipitate was centrifuged (8000g, 15min, room temperature). Dissolving the precipitate in 15mL of 3mol/L NaCl-ethanol (100: 15v/v) solution, adding 30mL of 95% ethanol solution, standing at 4 deg.C for 24h, and centrifuging (8000g, 15min, room temperature) to obtain precipitate. Washing the precipitate with 10mL 80% ethanol for 2-3 times, washing with 10mL 95% ethanol for 2-3 times, air drying at room temperature, dissolving with distilled water, desalting with dialysis bag (3500Da), and lyophilizing to obtain Stichopus japonicus polysaccharide.
The embodiment can also comprise pretreatment steps such as solution preparation, ultrapure water preparation and the like.
Example 2 determination of structural characteristics and composition of the sea cucumber polysaccharide prepared in example 1
By using1H NMR is carried out to detect the structural characteristics and the purity of the sea cucumber polysaccharide;
detecting the molecular weight of the sea cucumber polysaccharide by adopting a gel permeation chromatography;
detecting the sulfate radical content of the sea cucumber polysaccharide by adopting a gelatin turbidimetry method;
detecting the monosaccharide composition of the sea cucumber polysaccharide by adopting a high performance liquid chromatography and PMP derivatization method;
and detecting the polysaccharide functional groups of the sea cucumber by adopting Fourier infrared.
The result shows that the sea cucumber polysaccharide contains fucoidan sulfate and fucosylated chondroitin sulfate, the molecular weight of the fucoidan sulfate is more than 670kDa, and the molecular weight of the fucosylated chondroitin sulfate is more than 179 kDa; the sulfate radical content is 26-28%; the molar ratio of fucose, glucuronic acid and galactosamine is 9:0.8: 1.
Example 3 evaluation of the Effect of sea cucumber polysaccharides against novel Corona Virus Using a pseudovirus model
The full-length sequence of the gene encoding the HCoV-19 spike protein was cloned into the pCAGGS vector for pseudovirus production, and the resulting recombinant vector was constructed and designated pCAGGS-HCoV-19-S. Confirmation by DNA sequencingThe construction of pCAGGS-HCoV-19-S was successful. pCAGGS-HCoV-19-S and pNL4-3 plasmid were co-transfected into HEK 293T cells, after 48h of culture, the supernatants containing SARS-CoV-2 pseudovirus were collected and 50% of the Tissue Cell Infectivity (TCID) of the pseudovirus was determined by infecting Huh7 cells50)。
The SARS-CoV-2 pseudovirus model is used for evaluating the effect of sea cucumber polysaccharide on resisting novel coronavirus, and the specific steps are as follows:
(1) selecting Huh7 cells with good growth state, after trypsinization, laying plates with 96 holes, culturing overnight until the cells reach 80-100% after 18-24 h;
(2) 100TCID per well50Pseudovirus, mixed with serum-free medium containing Stichopus japonicus polysaccharide, the final concentration of Stichopus japonicus polysaccharide after mixing is 0.01mg/mL, 0.1mg/mL and 1mg/mL, and incubating at 37 deg.C for 30 min. EK1 peptide was used as a positive control and blank serum-free medium as a negative control.
(3) After washing Huh7 cells with PBS to remove serum, the mixture of virus and sea cucumber polysaccharide was diluted 3 fold and Huh7 cells were infected with 100 μ L of each well, three parallel wells were set for each sample, and after 4-6h, 100 μ L of medium containing 5% FBS serum was supplemented.
(4) The Luciferase value was measured at 48 h. Refer to the Protocol System of the scientific Assay or the Dual scientific Assay System of Promega. The method comprises the following specific operations: the 96-well plate was inverted, washed 2 times with PBS to ensure that PBS was blotted, then 30. mu.L of the lysate was added, lysed at room temperature for 30min, 10. mu.L of the lysate was blotted onto a white plate, 50. mu.L of the substrate was added, and the luciferase value was determined, and the results are shown in Table 1 below.
TABLE 1 Luciferase values of different samples
Figure BDA0002635754120000061
The results show that the SARS-CoV-2 virus can be effectively inhibited from entering cells when the final concentration of the sea cucumber polysaccharide is 0.1mg/mL and 1 mg/mL. And because the used model is SARS-CoV-2 pseudovirus with S protein, the action target point of the sea cucumber polysaccharide can be deduced to be S protein.
Example 4
S1, raw material pretreatment: cleaning sturgeon bodies, removing heads, tails, peels, scales, bones and internal organs of sturgeon bodies, and taking fish meat;
s2, a fish green quality improvement technology: adding salt accounting for 2 percent of the mass of the fish meat to improve the gel strength of the chopped fish meat, and adding natural green antioxidant juice accounting for 2 to 3 percent of the mass of the fish meat to achieve the effects of removing fishy smell and protecting color of the fish meat; injecting 50U/g papain solution into sturgeon meat with row needles, and rolling in a rolling machine for 30min at 30 deg.C; the natural green antioxidant juice contains lemon juice accounting for 2% of the fish meat, ginger juice accounting for 2% of the fish meat and cooking wine accounting for 1% of the fish meat;
s3, mincing meat: mincing the fish meat obtained in the step S2 by using a 7mm pore plate of a meat mincer, wherein the temperature in the process is controlled to be 4 ℃;
s4, beating: and (4) mincing the minced fish meat obtained in the step (S3) at the temperature of 4 ℃, wherein the rotation speed of a mincing machine is 1000r/min, and the mincing, salt mincing and seasoning mincing are carried out in three steps: the mincing can accelerate the destruction of the tissues of the aged fish;
and (3) air-beating: uniformly stirring the minced fish obtained after the treatment in the step S3, and putting the minced fish into a mincing machine for hollow mincing for 10 min;
salt grinding: adding salt accounting for 1.5 percent of the mass of the minced fillet into the minced fillet obtained in the step S41, and continuously kneading for 15 min;
seasoning and beating: adding 2% of white sugar, 1.5% of monosodium glutamate, 1.5% of chili powder and 1.5% of pepper powder into the salt mashed fish obtained in the step S42, mixing and kneading for 10min, and then temporarily storing in a refrigerator at 4 ℃;
s5, compounding minced fillet and vegetable powder: compounding the minced fillet prepared in the step S4 with the vegetable paste to serve as an inner layer material of the fish leisure food;
the specific preparation method of the inner layer material comprises the following steps: taking the minced fillet in the step S4, and adding 8% of vegetable paste; the preparation method of the vegetable paste comprises the following steps: cleaning fresh celery and spinach, removing vegetable roots, cutting into pieces, and mixing the raw materials in a proportion of 1: 1-1: 3, pulping the mixture into pulp to prepare vegetable paste;
s6, preparation and addition of functional factors:
s61, preparation of core material solution: preparing sea cucumber polysaccharide into a solution of 20 mg/mL;
s62, placing the medium-chain fatty acid triglyceride emulsifier in lecithin, magnetically stirring and uniformly mixing at 800rpm, and fully dissolving;
s63, slowly and dropwise adding the core material solution obtained in the step S61 into the solution prepared in the step S62, and uniformly stirring and mixing the core material solution and the solution by magnetic force at 800 rpm;
s64, emulsifying the emulsion obtained in the S63 by a high-pressure homogenizer of 20 MPa;
s65, mixing the components in a mass ratio of 2: 1, preparing a wall material mixed solution from the whey protein and the sodium alginate;
s66, slowly and dropwise adding the emulsion obtained in the step S64 into the wall material solution obtained in the step S65, mixing and stirring;
s67, emulsifying the emulsion obtained in the S66 by a high-pressure homogenizer of 20MPa to obtain the sea cucumber polysaccharide microcapsule;
s68, adding the sea cucumber polysaccharide into the minced fillet vegetable mixture compounded in the S5 according to the proportion of 0.5 g/kg;
s7, printing: because the final form of the product is a sandwich cake and is extruded through different discharge ports of the 3D printer, the discharge port A corresponding to the 3D printer is arranged to extrude the outer layer material of the leisure snack, namely the minced fillet in the step S4; extruding an inner layer material of the leisure snack, namely the compound material of the minced fillet and the mashed vegetable in the step S5, from a discharge port B corresponding to the 3D printer; introducing minced fillet into a feeding cylinder A of a printer, introducing a minced fillet and spinach powder compound material into a feeding cylinder B of the printer, selecting a printing model for printing, setting the diameter of a nozzle to be 1.5mm, the printing speed to be 30mm/s, the printing temperature to be 25 ℃, and selecting a figure to be a cylinder with the diameter of 5cm and the height of 1.5 cm;
s8, shaping: placing the fish cake with the three-dimensional shape printed in the step S7 at room temperature, standing for 10min and shaping;
s9, curing: placing the shaped sandwich cake of S8 in an air fryer, aging at 180 deg.C for 7 min; preparing fish and vegetable roll shown in figure 2 (wherein A, C layers are minced fillet, and B layer is minced fillet and vegetable compound material);
s10, cooling: cooling the product in S9 to below 25 ℃ and packaging;
s11, vacuum packaging: vacuum packaging the product cooled in the step S9; the heating temperature of the vacuum package is set to 200 ℃, and the air exhaust time is 350 s.
Example 5
The specific embodiment is the same as example 4 except that the amounts of vegetables added in S5 were adjusted to 0%, 4%, 6%, 8%, 10%, and 12%, respectively, and the vegetables were printed into a cylinder having a diameter of 20mm and a height of 20mm by a 3D printer. Referring to Pan et al, the texture characteristics of the 3D printed sandwich was measured using a texture tester, and a full texture analysis (TPA) mode was selected. TPA test conditions: a P50 cylindrical probe is selected, the testing speed before and after the test is 1.0mm/s, the trigger force is 5g, each sample is continuously compressed twice, and the compression ratio is 30%. 6 samples were taken for each ratio and the results averaged.
Table 2 effect of different vegetable addition amounts on the texture of 3D printed sandwich
Figure BDA0002635754120000081
As shown in table 2, when the amount of the vegetable added is 10%, hardness, chewiness and elasticity are preferable.
Example 6
The specific implementation manner is the same as that of example 4, except that 4% of vegetable paste is added in step S5; the product style printed in step S7 is 3D printed food (shown in fig. 3) with minced fillet as the upper and lower layers and fish and vegetable paste as the middle layer. The upper layer, the middle layer and the lower layer can be well jointed and are not easy to scatter, but the appearance color is yellow, and strong appetite is difficult to cause visually.
Example 7
The specific implementation manner is the same as that in example 4, except that sturgeon is selected as the raw material in step S1, xanthan gum accounting for 0.5% of the mass of minced fillet is added into the minced fillet in step S4, and the vegetables in step S5 are replaced by pumpkin; the addition amount of the pumpkin paste is 6% of the mass of the minced fillet.
As the fish material is sturgeon fish meat with relatively coarse meat quality, under the condition of not adding xanthan gum, the minced fillet system is biased to be in a solid state, the rheological property of the 3D printing process of the minced fillet material is poor, the 3D printing is not facilitated to extrude, and the phenomena of unsmooth extrusion material, existence of filaments and edges and the like occur. The addition of xanthan gum can reduce viscosity and simultaneously better realize material extrusion of 3D printing. Compared with vegetable powder, the starch contained in the pumpkin paste improves the rheological property of a vegetable-minced fillet system, so that smooth extrusion of materials is facilitated, the middle layer of the prepared leisure food is in a fresh faint yellow color, and the upper layer, the middle layer and the lower layer are tightly attached and are not easy to separate and fall off (figure 4).
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A method for preparing functional fish leisure snacks through 3D printing is characterized in that the method is characterized in that a double-layer sandwich fish food with an outer layer containing fish and a sandwich layer compounded by fish and vegetables is prepared through 3D printing; the functional fish leisure snack contains sea cucumber polysaccharide with antiviral effect;
the fish meat and vegetable compounding is to prepare fish meat into minced fillet, and then add vegetable paste with the mass of 4-12% of the minced fillet;
the vegetable paste is prepared by crushing fresh vegetables into paste, or mixing vegetable powder with water to obtain paste.
2. The method of claim 1, wherein the sea cucumber polysaccharide is added in the form of polysaccharide microspheres; the preparation method of the polysaccharide microsphere comprises the following steps:
(1) adding medium-chain fatty acid triglyceride into lecithin, and stirring and mixing uniformly;
(2) slowly dropwise adding the sea cucumber polysaccharide into the emulsion prepared in the step (1), and uniformly stirring and mixing;
(3) homogenizing and emulsifying the emulsion obtained in the step (2) under high pressure;
(4) dropwise adding the emulsion obtained in the step (3) into a mixture with a mass ratio of 2: 1, mixing in the lactalbumin-sodium alginate solution;
(5) and (4) homogenizing and emulsifying the emulsion obtained in the step (4) under high pressure to obtain the sea cucumber polysaccharide microspheres.
3. Method according to claim 1 or 2, characterized in that it comprises the following steps:
(1) pretreating raw materials;
(2) green fish meat quality improvement: adding salt accounting for 2-3% of the weight of the fish meat, and adding natural green antioxidant juice accounting for 2-3% of the weight of the fish meat; the natural green antioxidant juice contains 1-2% of lemon juice, 1-2% of ginger juice and 0.5-1% of cooking wine by weight of fish;
(3) mincing meat: mincing the fish meat obtained in the step (2) at 0-4 ℃;
(4) beating: sequentially carrying out air-grinding, salt-grinding and seasoning-grinding on the minced fish meat obtained in the step (3);
(5) compounding fish and vegetables: adding 4-12% by mass of vegetable paste into the minced fillet in the step (4);
(6) addition of functional factors: adding 0.01-0.4% by mass of sea cucumber polysaccharide microspheres into the compound raw material in the step (5);
(7) printing: the outer layer is printed by 3D through minced fillet, and the sandwich layer is printed by 3D through minced fillet and vegetable powder compound materials.
4. A method according to claim 3, wherein the printing is followed by setting and/or curing.
5. The method according to claim 4, wherein the setting is performed by standing at 20-25 ℃ for at least 10 min.
6. The method of claim 4, wherein the curing includes, but is not limited to: frying, baking, steaming or heating in two stages.
7. The method as claimed in claim 3, wherein the step (2) further comprises subjecting the fish meat to an enzymatic tenderization treatment; the enzymolysis adopts papain.
8. The method of any one of claims 1 to 7, further comprising packaging the product; the packaging includes cooling packaging and/or vacuum packaging.
9. A method according to any one of claims 1 to 8, wherein the source material is selected from carp, crucian carp, squid, cod, grass carp and mackerel.
10. A functional fish snack food prepared by the method of any one of claims 1 to 9.
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