CN112006287B - High-calcium high-collagen food and preparation method thereof - Google Patents
High-calcium high-collagen food and preparation method thereof Download PDFInfo
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- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to a method for preparing high-calcium high-collagen food, which comprises the following steps: preparing amino acid-bound calcium and collagen sol, mixing the amino acid-bound calcium and the collagen sol with different ingredients, and preparing different types of high-calcium high-collagen foods through high-pressure recombination. The amino acid-calcium complex prepared by the method has high binding rate, is more beneficial to absorption, and has high collagen extraction rate and high utilization rate; the prepared amino acid combined calcium and collagen sol can be applied to different foods, and the nutritional ingredients of the foods are enriched.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to high-calcium high-collagen food and a preparation method thereof.
Background
Calcium is an essential element for living beings, and is a protein combined with calcium in muscles, nerves, body fluid and bones, so that the growth, development and health of a human body are influenced by insufficient content of calcium. The existing research shows that amino acid-bound calcium is more beneficial to human body absorption than inorganic calcium, and the amino acid-bound calcium refers to an organic calcium substance produced by chemical synthesis reaction of various amino acids and inorganic calcium salt, but the existing food-grade amino acid-bound calcium has lower binding rate, so that the absorption and digestion rate of calcium is lower.
The collagen has the effects of beautifying and body building, has good biocompatibility, biodegradability and bioactivity, is easy to absorb by a human body in vivo, can promote the survival and growth of cells, promote the coagulation of platelets and the like, and is widely applied to the field of food. Collagen extraction is generally classified into the following three types: one is a high-pressure assisted physical method; secondly, a chemical method combining solvent pretreatment with low-temperature or hot water extraction is adopted, and according to different solvents, a hot water extraction method, an acid method, an alkaline method and a salt method can be adopted; and thirdly, biochemical method using enzyme. However, these methods generally have the problems of low extraction rate and low utilization rate of collagen.
The food is added with a proper amount of amino acid to combine calcium and collagen, so that the nutritional ingredients of the food can be effectively enriched, and the calcium and the collagen can be absorbed by a human body.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a method for preparing high-calcium high-collagen food, calcium in the food is amino acid-bonded calcium, the bonding rate is high, and the calcium absorption effect is good; the extraction rate of collagen is high.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preparing high calcium and high collagen food comprises the following steps:
s1, steaming and boiling animal bones with meat at high temperature, embrittlement treating at low temperature, and then grinding in a ball diameter changing manner under an acidic condition to obtain amino acid bonded calcium, wherein the pH value during grinding is 5-6.5;
s2, placing animal skin, scales and/or hoof tissues in an alkaline aqueous solution for boiling, and stirring at a high speed to obtain collagen sol; the pH value of the alkaline aqueous solution is 7.2-8.5, and the temperature is 100-121 ℃;
and S3, mixing the amino acid combined calcium and the collagen sol according to a proportion, adding the ingredients, adjusting the pH, and carrying out high-pressure recombination to form the high-calcium high-collagen food.
Further, in the above technical solution, the mass ratio of meat to bone in the meat-bearing bone in step S1 is 0.1 to 5; the cooking time is 10-60 min; the low-temperature embrittlement treatment parameters are as follows: freezing at the temperature of minus 10 to minus 30 ℃ for 10 to 50 hours.
Further, in the above technical means, the mass ratio of the amino acid-bound calcium to the collagen sol in step S3 is 0.1 to 50, and the pH is 6.5 to 7.0.
Further, in the above technical solution, the method for variable spherical diameter grinding in step S1 includes: ball milling is carried out by adopting a ball mill, and the parameters of the ball mill are as follows: the rotating speed is 1500-3000 r/min, the diameter of the grinding ball is 0.3-0.7mm accounting for 30-60%, the diameter of the grinding ball is 0.8-1.7mm accounting for 20-40%, and the diameter of the grinding ball is 1.8-3.0mm accounting for 10-30%.
Further, in the above technical scheme, the ingredients in step S3 are water and flavoring, the mass ratio of amino acid bonded calcium/collagen sol to flavoring to water is (5-15): 1-2): 100, and the flavoring is sugar: salt: citric acid =1 (0.1-2) and (1-1.5), and the instrument used for high-pressure recombination is a stone mill.
Further, in the above technical scheme, the ingredients in step S3 are rice, salt, monosodium glutamate =1, (0.01-0.05) and (0.005-0.01), the mass ratio of the amino acid-bound calcium/collagen sol to the ingredients is 5-30: a double-screw extruder is adopted, the pressure is 0.1-0.3Mpa, and the shearing force and the kneading force are 1 (1.1-1.35).
Further, in the above technical scheme, the ingredients in step S3 are meat paste, seasoning, starchy material (0.5-1): 0.05-0.1): 1, the mass ratio of the amino acid bonded calcium/collagen sol to the ingredients is 5-15: adopting a double-screw extruder, wherein the pressure is 0.1-0.3Mpa, and the shearing force is as follows: the kneading force is 1 (1.25-1.35).
In another aspect of the present invention, there is provided a food product comprising the above amino acid-bound calcium and a collagen sol.
The invention has the beneficial effects that: (1) The bone with meat is used as a raw material, the meat provides amino acid, the bone provides a calcium source, and amino acid combined calcium is formed through a micronization technology and a weak acid environment; moreover, experiments show that the proper pH range can effectively improve the binding rate of amino acid combined with calcium in the grinding process. (2) The low-temperature embrittlement treatment and the ball diameter changing treatment are beneficial to the thinning of the skeletons with flesh, the ball diameter changing grinding provides a force type and a force magnitude with a proper proportion, the combination of amino acid and calcium is facilitated, and more organic calcium is generated. (3) In the preparation process of the collagen, the collagen molecules are fully swelled through high temperature and alkalescent aqueous solution, which is beneficial to removing other components and forming uniform high-purity collagen gel. (4) The high pressure, the shearing force and the kneading force are adopted, and the magnitude of various forces is controlled, so that the full mixing of substances is facilitated, the degradation of macromolecules such as starch, protein, dietary fiber and the like is realized, the materials are quickly cured, and the nutrient substances in the food are easy to absorb and digest.
Detailed Description
The present invention will be described in detail with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1 preparation of high calcium high collagen colloid
(1) Preparation of amino acid-bound calcium
The method comprises the steps of putting the pork with bones (the meat content is 5%) into a pressure cooker, cooking the pork with bones at 120 ℃ for 20min, cooling, adjusting the pH value to 6-6.3 by using citric acid, putting the pork with bones into a refrigerator, freezing the pork with bones at-20 ℃ for 20 hours, taking the pork with bones out the pork and crushing the pork, and ball-milling the pork with bones by using a ball mill. Wherein, the parameters of the ball mill are as follows: the rotation speed is 2000 r/min, the diameters of grinding balls are 0.3-0.7mm50%, 0.8-1.7mm accounts for 30%, 1.8-3.0mm accounts for 20%, citric acid aqueous solution is added during ball milling, the material-liquid ratio is 1, the pH is 6, and the ball milling time is 60min. In the ball milling process, calcium in the skeleton is ionized and simultaneously combined with amino acid of muscle protein, and the micronized combined-state high-absorptivity high-concentration amino acid nano calcium is obtained. The detection shows that the product has 80% of particle size below 100 nm. The calcium content is 26%, the amino acid-calcium binding rate is 53%, and the calcium absorption rate is 59%.
(2) Preparation of collagen sol
Placing fresh bighead carp scales and skins into a sodium hydroxide aqueous solution (pH is 7.5-7.8) with the material-liquid ratio of 1 (0.5-1) (weight ratio), boiling and decocting for 30min, grinding and stirring at high speed by using a colloid mill to fully swell the raw materials, filtering, and taking filtrate to obtain semitransparent collagen sol with the collagen content of 65%.
(3) Preparation of high-calcium high-collagen colloid
Mixing the prepared amino acid bonded calcium with collagen sol, adding a proper amount of water, adjusting the pH to 6.5-7.5, and recombining the bonded calcium and the collagen further by using a stone mill or a double-screw extruder under high pressure. The high-calcium high-collagen protein sol (with the water content of more than 80 percent), the gel (with the water content of 12 to 60 percent) and the expanded body (with the water content of less than 10 percent) can be respectively obtained by controlling the adding amount of water. Wherein, the mass ratio of the amino acid combined calcium to the collagen sol can be adjusted according to the actual production requirement, and different conditions can be selected according to different water contents by using parameters of high-pressure recombination and using instruments.
Example 2 high calcium high collagen beverage
(1) Preparation of amino acid-bound calcium
Putting the meat-carrying thorns (the mass ratio of meat to thorns is 1 to 100) of the silver carps into a pressure cooker, cooking for 30min at 120 ℃, cooling, adjusting the pH value to 5.5-6.0 by using citric acid, putting the silver carps into a refrigerator, freezing for 10 h at-30 ℃, taking out the silver carps, crushing, and ball-milling by using a ball mill. Wherein, the ball milling parameters are as follows: the rotation speed is 2200 revolutions per minute, the diameters of grinding balls are 0.3-0.7mm60%, 0.8-1.7mm accounts for 30%, 1.8-3.0mm accounts for 10%, citric acid aqueous solution is added during ball milling, the material-liquid ratio is 1, the pH is 5.5, the mass ratio of the material balls is 5. The detection shows that the product has particle size below 100nm accounting for 82%.
(2) Preparation of collagen sol
Placing fresh silver carp scales and skins in a sodium hydroxide aqueous solution (pH is 8.2-8.5), boiling and decocting for 30min according to a material-liquid ratio of 1. The sol is semitransparent, and the collagen content is 60%.
(3) Preparation method of high-calcium high-collagen beverage
Mixing amino acid-bound calcium and collagen sol, and adding water and ingredients, wherein the mass ratio of the amino acid-bound calcium to the collagen sol is 5. Adjusting pH to 6.5 with citric acid, high pressure grinding, filtering, homogenizing, bottling, and sterilizing to obtain high calcium and high collagen beverage with uniform texture; the high pressure recombination parameters were: a stone mill is adopted, and the rotating speed is 1000 r/min.
The detection shows that the product has calcium content of 1.2%, amino acid-calcium binding rate of 58% and calcium absorption rate of 56%.
Example 3 high calcium high collagen rice grains
(1) Preparation of amino acid-bound calcium
Putting the meat-carrying thorns (the mass ratio of meat to thorns is 1: 100) of the grass carps into a pressure cooker, cooking for 30min at 110 ℃, cooling, adjusting the pH value to 6-6.3 by using citric acid, putting the grass carps into a refrigerator, freezing for 30 h at-18 ℃, taking out the grass carps, crushing, and ball-milling by using a ball mill. Wherein, the ball milling parameters are as follows: the rotation speed is 1800 r/min, the diameters of grinding balls are 0.3-0.7mm40%, 0.8-1.7mm account for 30% and 1.8-3.0mm account for 30%, citric acid water solution is added during ball milling, the material-liquid ratio is 1, the pH value is 5, the mass ratio of the material balls is 4. Detection shows that 88% of the product has particle size below 100 nm;
(2) Preparation of collagen sol
Placing the grass carp scales and the grass carp peels in a sodium hydroxide aqueous solution (pH is 8.2-8.5), boiling and decocting for 30min according to the material-liquid ratio of 1. The sol is semitransparent, and the collagen content is 66%.
(3) Preparation of high calcium and high collagen rice grains
Mixing the amino acid combined calcium, the collagen sol and the ingredients in proportion, adjusting the pH, recombining under high pressure, and drying to obtain the high-calcium high-collagen rice grains (granules) with uniform texture. Wherein the mass ratio of the amino acid bonded calcium to the collagen sol is 2.3, the mass ratio of the amino acid bonded calcium to the collagen sol is 8: twin-screw extruder, pressure 0.15Mpa, shear force kneading force about 1.3.
Through detection, the obtained high-calcium high-collagen rice grains have the water content of 12.6 percent, the calcium content of 2.2 percent, the amino acid-calcium binding rate of 55 percent, the calcium absorption rate of 62 percent, the collagen content of 13 percent and the starch gelatinization degree of 88 percent;
the rice can be changed into other grains such as millet, wheat, etc., or mixture of multiple grains to prepare rice grains with different tastes and nutrients. During the high-pressure recombination extrusion molding process, the molding state is changed, and the high-calcium high-collagen vermicelli can be prepared.
Example 4 high calcium high collagen puffed fish cake
Steps (1) and (2) were the same as in example 3
(3) Preparation method of high-calcium high-collagen puffed fish cake
The seasoning is a mixture of 9-50% of minced fillet, 0.5-5% of seasoning and 45-91% of starchy material, wherein the seasoning comprises salt, sugar, monosodium glutamate, chicken essence and the like, the starchy material is a material prepared from grains such as rice, corn, wheat or soybean and the like, and the starchy material is crushed to be more than 60 meshes. The ingredient mixing method comprises the following steps: mixing minced fillet and starchiness material, adding flavoring into minced fillet in sequence of salt, sugar, monosodium glutamate and chicken essence while stirring at interval of 0.2-1.5min, and stirring for 10-20min to reach water content of 18-30%. Mixing amino acid combined calcium, collagen sol and ingredients in proportion, adjusting pH, recombining under high pressure, and then carrying out extrusion forming, wherein the parameters are as follows: 120-280 ℃,0.5-1.5min,0.1-0.3Mpa, shearing force, kneading force = 1.25-1, and the particle size equivalent diameter is 3-6mm; drying at 50-80 deg.C until the water content is below 13% to obtain high calcium high collagen gel fish rice grains; puffing to obtain high-calcium high-collagen instant puffed fish-rice cake; the puffing parameters are as follows: 100-180 deg.C, 0.1-0.12Mpa, time 0.5-2s, and expansion rate (volume) more than 3 times.
In this example, the minced fillet is made by crushing silver carp, and the starch material is rice crushed to 80 mesh or more. The ingredients are specifically (by mass): 20% of minced fillet, 2% of salt, 1% of sugar, 0.2% of monosodium glutamate, 0.8% of chicken essence and 76% of rice flour, wherein the water content of the ingredients is 25%. The mass ratio of the amino acid bonded calcium to the collagen sol is 2.3: 180 ℃,0.8min,0.15-0.2Mpa, shearing force, kneading force is about 1.25, and the particle size equivalent diameter is 3-6mm; the drying temperature is 70 ℃, and the puffing parameters are as follows: 160 deg.C, 0.1Mpa, time 1s, and expansion ratio (volume) 5.6.
The fish cake prepared in this example had a water content of 6%, a collagen content of 18%, a calcium content of 1.5%, a calcium absorption rate of 66%, a starch digestibility of 96%, and a protein digestibility of 97%.
The method for detecting the collagen content adopts a GB/T9695.23-2008 method to determine the hydroxyproline content in a sample, and then multiplies the hydroxyproline content by a certain conversion coefficient to calculate the collagen content in the fish skin, and specifically refers to the research on the calcium absorption promoting effect of cod skin collagen peptide [ D ]. The calcium binding rate is detected by an ethanol precipitation method, and reference can be made to the preparation of carp egg calcium ion binding active peptide and the study on a calcium binding mechanism [ D ]. The calcium absorption rate is detected by adopting an in-vitro simulation digestion method, and the research [ D ] can be specifically carried out by referring to the non-conventional plant feed calcium and phosphorus true digestion rate and a prediction model. The starch digestibility is detected by in vitro simulated digestion method, specifically referred to as "Combined techniques for purifying and purifying starch structures method of the starch network starch biological digestion rate [ J ]", the protein digestibility is detected by adopting an in vitro simulated digestion method, and is particularly referred to the research on the change rule of the nutritional quality of the wheat during storage [ D ].
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Reference:
[1] luyukun cod skin collagen peptide calcium absorption promoting study [ D ]. China oceanic university, 2013,52.
[2] Preparation of calcium ion-binding active peptide from cyprinus carpio eggs and research on calcium binding mechanism [ D ]. China oceanic university, 2014,28.
[3] Research on calcium and phosphorus true digestion rates and prediction models of unconventional plant feeds [ D ] southern China university of agriculture, 2005.
[4]Zou,W.,Sissons,M.,Gidley,M.J.,Gilbert,R.G.,&Warren,F.J.(2015).Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.Food Chemistry,188,559-568.
[5] Zhang 29637, cheng, study of the change rule of the quality of wheat during storage [ D ]. Henan university of industry, 2014,27-28.
Claims (5)
1. A method for preparing high-calcium high-collagen food is characterized by comprising the following steps:
s1, steaming and boiling animal bones with meat at high temperature, embrittlement treating at low temperature, and then grinding in a ball diameter changing manner under an acidic condition to obtain amino acid bonded calcium, wherein the pH value during grinding is 5-6.5;
s2, placing the animal skin, the scales and/or the hoof tissues in an alkaline aqueous solution for boiling, wherein the pH value of the alkaline aqueous solution is 7.2-8.5, the temperature is 100-121 ℃, and stirring at a high speed to obtain collagen sol;
s3, mixing the amino acid combined calcium and the collagen sol according to a proportion, adding ingredients, adjusting the pH, and carrying out high-pressure recombination to form a high-calcium high-collagen food;
step S1, the mass ratio of meat to bone in the bone with meat is 0.1-5; the cooking time is 10-60 min; the low-temperature embrittlement treatment parameters are as follows: freezing at the temperature of minus 10 to minus 30 ℃ for 10 to 50 hours;
and S3, the mass ratio of the amino acid bonded calcium to the collagen sol is 0.1-50, and the pH is 6.5-7.0.
2. The method for preparing high-calcium high-collagen food according to claim 1, wherein the ingredients in step S3 are water and flavoring, the mass ratio of amino acid bonded calcium to collagen sol to water is 5-15 to 1-2, the flavoring is sugar to salt to citric acid is 1.1-2.
3. The method for preparing high-calcium high-collagen food according to claim 1, wherein the ingredients in step S3 are rice, salt and monosodium glutamate in a ratio of 1.01-0.05: a double-screw extruder is adopted, the pressure is 0.1-0.3Mpa, and the shearing force and the kneading force are 1.1-1.35.
4. The method for preparing high-calcium high-collagen food according to claim 1, wherein the ingredients in step S3 are meat paste, seasoning, starchy material is 0.5-1: a double-screw extruder is adopted, the pressure is 0.1-0.3Mpa, and the shearing force and the kneading force are 1.25-1.35.
5. A high calcium and high collagen food product prepared by the method of any one of claims 1 to 4.
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Denomination of invention: High calcium and high collagen protein food and its preparation method Effective date of registration: 20230925 Granted publication date: 20230228 Pledgee: Bank of China Limited by Share Ltd. Three Gorges Branch Pledgor: HUBEI TULAOHAN ECOLOGICAL AGRICULTURAL SCIENCE & TECHNOLOGY Co.,Ltd. Registration number: Y2023980058138 |