CN112369586A - Method for improving stability and quality of fish head soup based on amino acid and compound phosphate - Google Patents
Method for improving stability and quality of fish head soup based on amino acid and compound phosphate Download PDFInfo
- Publication number
- CN112369586A CN112369586A CN202011110687.6A CN202011110687A CN112369586A CN 112369586 A CN112369586 A CN 112369586A CN 202011110687 A CN202011110687 A CN 202011110687A CN 112369586 A CN112369586 A CN 112369586A
- Authority
- CN
- China
- Prior art keywords
- fish head
- amino acid
- boiling
- quality
- compound phosphate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 108
- 235000014347 soups Nutrition 0.000 title claims abstract description 60
- 229910019142 PO4 Inorganic materials 0.000 title claims abstract description 49
- 239000010452 phosphate Substances 0.000 title claims abstract description 48
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 41
- -1 compound phosphate Chemical class 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000004475 Arginine Substances 0.000 claims description 11
- 239000004472 Lysine Substances 0.000 claims description 11
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 11
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 11
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 9
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- 235000021222 fish soup Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 abstract description 32
- 239000007787 solid Substances 0.000 abstract description 20
- 238000012545 processing Methods 0.000 abstract description 5
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000021317 phosphate Nutrition 0.000 description 35
- 102000004169 proteins and genes Human genes 0.000 description 19
- 108090000623 proteins and genes Proteins 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 11
- 239000000126 substance Substances 0.000 description 10
- 238000004090 dissolution Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021190 leftovers Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000004845 protein aggregation Effects 0.000 description 2
- 230000006916 protein interaction Effects 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000009878 intermolecular interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000004153 renaturation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
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
- A23L23/00—Soups; Sauces; 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
- A23L29/015—Inorganic compounds
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a method for improving the stability and quality of fish head soup based on amino acid and compound phosphate; the method comprises the following steps: cleaning fish head with clear water, cutting into pieces, cleaning and draining; then, frying the fish head blocks in hot oil, putting the fried fish head blocks in boiling water, boiling the fish head blocks for 20-40min with big fire, then boiling the fish head blocks for 20-30min with slow fire, adding salt, boiling the fish head blocks for 0-40min, adding 5mM amino acid and 0.01-0.03% compound phosphate, and continuing to boil the fish head blocks for 160min with the total time of 150 times; after the amino acid and the compound phosphate are added, the particle size of the colloid particles is obviously reduced, the protein content, the total sugar content and the soluble solid content are obviously improved, and the stability and the quality of the fish head soup are effectively improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for improving the stability and quality of fish head soup based on amino acid and compound phosphate.
Background
China is a big fishery production country, and the yield of aquatic products steadily increases year by year. A large amount of leftovers such as fish heads, bones, skins, viscera and the like can be generated in the processing process of fish, the fish heads are rich in nutrition in the leftovers, the boiled fish head soup also has high nutritional value, and most of components in the soup are water-soluble nutrient substances.
Researches show that different types of soups from food to traditional Chinese medicine have colloid systems. During the cooking process of the soup, the ingredients in the food materials can migrate from the inside of cells into hot water, and a series of reactions are accompanied, so that the chemical changes of new ingredients are finally generated. Besides small molecular compounds, the components of colloid particles in the soup also comprise a large amount of amphiprotic biomacromolecules, so that the boiling process of the fish head soup involves more complicated aspects such as active molecule assembly, a supermolecular aggregate structure forming mechanism and the like. In short, the fish head soup contains a large amount of macromolecular nutrient substances such as protein and polysaccharide, the substances are aggregated in the boiling process, and after a series of processing, the stability of the fish head soup is reduced due to the influence of conditions such as time and temperature during storage, and then the phenomena of precipitation, layering, water separation and the like occur, so that the quality of the fish head soup is finally reduced, and therefore, the improvement of the stability of the fish head soup is vital to the improvement of the quality of the fish head soup product.
However, the research on the fish head soup at present mainly focuses on the aspects of nutritional value, optimization of processing method and the like, and the research on the stability of the fish head soup is rarely reported.
Disclosure of Invention
In order to solve the problems and the defects in the prior art, the invention provides a method for improving the stability and the quality of fish head soup based on amino acid and compound phosphate, which can inhibit the denaturation and aggregation of substances such as protein and the like, keep the product in a uniform and stable state within a certain period, avoid the phenomena of precipitation, layering, water precipitation and the like, better retain the nutrient substances of the fish head soup, and finally improve the quality of the product.
In order to achieve the above purpose, the specific steps of the invention are as follows:
(1) cutting fresh fish heads into blocks, and cleaning and draining the obtained fish head blocks for later use;
(2) frying the fish head blocks in hot oil at a certain temperature to obtain fried fish head blocks;
(3) and (3) immersing the fried fish head blocks in boiling water, boiling the fish head blocks for a period of time with strong fire, then boiling the fish head blocks for the first time with slow fire, adding salt after the first boiling, boiling the fish head blocks for the second time after stirring, adding amino acid and compound phosphate, and boiling the fish head blocks for the third time to improve the stability and the quality of the fish head soup product.
Preferably, the certain temperature in the step (2) is 110-
Preferably, the boiling with big fire in the step (3) is carried out for a period of 30-40 min; the first boiling time is 20-30 min; the time for the second boiling is 0-40 min; the third boiling time is 40-100 min; the total time for boiling is 150-160 min.
Preferably, the mass of the salt in the step (3) is 0.5-1.0% of the mass of the fish head.
Preferably, the amino acid in step (3) is lysine or arginine; the final concentration of the amino acid is 1-10 mM.
Preferably, the compound phosphate in the step (3) consists of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate; the mass ratio of the sodium tripolyphosphate to the sodium phosphate to the sodium hexametaphosphate is 1:1: 2.
Preferably, the mass concentration of the compound phosphate in the fish soup in the step (3) is 0.01-0.03%.
The invention has the beneficial effects that:
the results of the method show that: amino acid and compound phosphate are added in the processing process, so that the stability and the quality of the fish head soup product can be improved. After 5mM lysine and 0.03% compound phosphate are added, the particle size of the colloidal particles is reduced from 1447nm to 926nm, the protein content is increased from 4.49g/100mL to 5.14g/100mL, the total sugar content is increased from 1.42mg/100mL to 2.38mg/100mL, and the soluble solid content is increased from 9.73% to 14.67%; the invention is proved that after the amino acid and the compound phosphate are added, the grain size of the colloid particles is obviously reduced, the protein content, the total sugar content and the soluble solid content are obviously improved, and the stability and the quality of the fish head soup are effectively improved.
Drawings
FIG. 1 shows the effect of amino acids and complex phosphate on the particle size of colloidal particles in fish head soup.
FIG. 2 shows the effect of amino acids and complex phosphate on the soup potential of fish head.
FIG. 3 shows the effect of amino acids and complex phosphate on the polydispersity index (PDI) of colloidal particles in fish head soup.
FIG. 4 shows the effect of amino acids and complex phosphate on the dissolution of water-soluble protein and total sugar in fish head soup.
FIG. 5 shows the effect of amino acids and complex phosphate on the dissolution of soluble solids in fish head soup.
FIG. 6 shows the influence of amino acids and compound phosphate on the whiteness of fish head soup.
Note: in the figure, 1 is a control group, 2 is a group in which lysine and compound phosphate are added in example 1, and 3 is a group in which arginine and compound phosphate are added in example 2.
Detailed Description
Comparative example:
(1) cutting fresh fish heads into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) putting the fried fish head blocks into boiling water, decocting with strong fire for 40min, then decocting with slow fire for the first time, and adding salt accounting for 1.0% of the weight of the fish head after decocting for 60 min; decocting for the second time, and ending decocting at 90 min;
(4) the evaluation shows that the particle size of colloidal particles in the fish head soup prepared by the processing method is 1447 +/-225 nm, the potential is-3.70 +/-0.18 mV, the polydispersity index is 26.26 +/-1.12%, the protein content is 4.49 +/-0.05 g/100mL, the total sugar content is 1.42 +/-0.03 mg/100mL, and the soluble solid content is 9.73 +/-0.06%.
Example 1:
(1) cutting fresh fish heads into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) putting the fried fish head blocks into boiling water, boiling the fish head blocks for 30min by strong fire, then boiling the fish head blocks for the first time by slow fire, adding 1.0% of salt accounting for 1.0% of the mass of the fish head after boiling the fish head blocks for 60min, boiling the fish head blocks for the second time, adding 5mM of lysine and 0.03% of compound phosphate (sodium tripolyphosphate: sodium hexametaphosphate: 1:2) after boiling the fish head blocks for 30min, and ending the boiling after boiling the fish head blocks for 30 min;
(4) evaluation shows that the particle size of the colloidal particles in the group 2 is 1197 +/-127 nm, the potential is-1.99 +/-0.28 mV, the polydispersity index is 24.78% +/-1.25%, the protein content is 5.02 +/-0.17 g/100mL, the total sugar content is 2.02 +/-0.02 mg/100mL, and the soluble solid content is 13.26% +/-0.27%; group 3 had a particle size of 1203. + -.59 nm, a potential of-3.04. + -. 0.27mV, a polydispersity index of 28.92%. + -. 1.26%, a protein content of 5.98. + -. 0.04g/100mL, a total sugar content of 2.86. + -. 0.06mg/100mL, and a soluble solids content of 16.87%. + -. 0.10%.
Example 2:
(1) cutting fresh fish heads into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) and (3) putting the fried fish head blocks into boiling water, decocting for 40min with strong fire, then decocting for the first time with slow fire, adding salt accounting for 1.0% of the weight of the fish head after decocting for 20min, decocting for the second time, adding 5mM arginine and 0.03% of compound phosphate (sodium tripolyphosphate: sodium hexametaphosphate: 1:2) after decocting for 40min, and then decocting for 50 min.
(4) Through evaluation, the particle size of the group 2 is 926 +/-156 nm, the potential is-1.77 +/-0.32 mV, the polydispersity index is 22.98 +/-1.05 percent, the protein content is 5.14 +/-0.03 g/100mL, the total sugar content is 2.38 +/-0.01 mg/100mL, and the soluble solid content is 14.67 +/-0.21 percent; group 3 had a particle size of 1063. + -. 2.46nm, a potential of-3.36. + -. 0.35mV, a polydispersity index of 27.78%. + -. 1.50%, a protein content of 6.12. + -. 0.07g/100mL, a total sugar content of 2.97. + -. 0.04mg/100mL, and a soluble solids content of 18.67%. + -. 0.06%.
Example 3:
(1) cutting fresh fish heads into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) putting the fried fish head blocks into boiling water, decocting with strong fire for 40min, then decocting with slow fire for the first time, adding salt accounting for 1.0% of the weight of the fish head after decocting for 20min, decocting for the second time, adding 5mM arginine and 0.03% of compound phosphate (sodium tripolyphosphate: sodium phosphate: sodium hexametaphosphate: 1:2) after decocting for 60min, and then decocting for 30 min;
(4) evaluation shows that the group 2 has the particle size of 1207 +/-35 nm, the potential of-2.58 +/-0.26 mV, the polydispersity index of 29.14% +/-1.75%, the protein content of 4.57 +/-0.22 g/100mL, the total sugar content of 2.03 +/-0.07 mg/100mL and the soluble solid content of 13.22% +/-0.36%; group 3 had a particle size of 1314. + -.146 nm, a potential of-3.03. + -. 0.57mV, a polydispersity index of 28.03%. + -. 2.21%, a protein content of 5.03. + -. 0.17g/100mL, a total sugar content of 2.04. + -. 0.17mg/100mL, and a soluble solids content of 15.33%. + -. 0.13%.
Example 4:
(1) cutting fresh fish heads into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) putting the fried fish head blocks into boiling water, boiling the fish head blocks for 30min by strong fire, then boiling the fish head blocks for the first time by slow fire, adding 1.0 percent of salt by mass of the fish head after boiling the fish head blocks for 30min, and simultaneously adding 1mM of lysine and 0.03 percent of compound phosphate ((sodium tripolyphosphate: sodium phosphate: sodium hexametaphosphate ═ 1:1:2)), and boiling the fish head blocks for 90 min;
(4) evaluation shows that the particle size of the group 2 is 1320 +/-86 nm, the potential is-2.88 +/-0.26 mV, the polydispersity index is 26.40% +/-3.02%, the protein content is 4.21 +/-0.30 g/100mL, the total sugar content is 2.15 +/-0.22 mg/100mL, and the soluble solid content is 13.25% +/-0.33%; group 3 had a particle size of 1376 + -134 nm, a potential of-3.19 + -0.20 mV, a polydispersity index of 28.94% + -1.24%, a protein content of 5.93 + -0.11 g/100mL, a total sugar content of 2.36 + -0.07 mg/100mL, and a soluble solids content of 16.07% + -0.05%.
Example 5:
(1) cleaning fresh fish heads with clear water, cutting into sections, cleaning and draining for later use;
(2) frying the fish head blocks in hot oil at 120 deg.C for 45 s;
(3) putting the fried fish head blocks into boiling water, decocting with strong fire for 30min, then decocting with slow fire for 30min, adding salt accounting for 1.0% of the weight of the fish head, adding 10mM arginine and 0.03% of compound phosphate (sodium tripolyphosphate: sodium phosphate: sodium hexametaphosphate: 1:2), and decocting for 90 min;
(4) evaluation shows that the particle size of the group 2 is 1029 +/-57 nm, the potential is-1.06 +/-0.38 mV, the polydispersity index is 24.55% +/-2.01%, the protein content is 5.47 +/-0.20 g/100mL, the total sugar content is 3.99 +/-0.14 mg/100mL, and the soluble solid content is 17.05% +/-0.40%; group 3 had a particle size of 1188. + -. 102nm, a potential of-3.78. + -. 0.38mV, a polydispersity index of 28.04%. + -. 1.05%, a protein content of 6.02. + -. 0.87g/100mL, a total sugar content of 2.85. + -. 0.07mg/100mL, and a soluble solids content of 22.07%. + -. 0.15%.
Specific results and discussion are as follows:
1. the influence of amino acid and compound phosphate on the particle size, potential and PDI of colloidal particles in the soup;
amino acid and compound phosphate are added into the fish head soup, the influence of the amino acid and the compound phosphate on the stability of the fish head soup is analyzed by measuring the particle size, the potential and the PDI value of colloidal particles, and the result is shown in figure 1, compared with a control group (group 1), the particle sizes of the group 2 and the group 3 are obviously reduced, which shows that the size of the colloidal particles in the soup is smaller, and the system stability is higher. The main reasons for this result are as follows: in the presence of salt, the salt soluble protein is continuously dissolved out along with the prolonging of the boiling time, the interaction between protein molecules is gradually enhanced, and simultaneously, the protein is heated and denatured to be aggregated, and finally, particles with larger size are formed (group 1). However, under experimental conditions, lysine and arginine are positively charged and proteins are negatively charged, so that lysine or arginine can preferentially bind to proteins by intermolecular interaction forces such as electrostatic interaction, hydrogen bonding, and the like, and the interaction between proteins is weakened, thereby inhibiting protein aggregation and reducing the size of particle size (groups 2 and 3); on the other hand, phosphate can also improve the stability of the soup within a certain range, fig. 2 shows that the absolute value of the potential of the sample is reduced after the amino acid and the compound phosphate are added (group 2 and group 3), which is caused by neutralizing part of negatively charged protein with positively charged amino acid, fig. 3 shows the change of PDI, and the results show that PDI of three groups are lower, which indicates that the distribution is more uniform, and PDI can be further reduced after the amino acid and the compound phosphate are added, which indicates that the distribution of the system is more uniform.
2. Change of dissolution of nutrients in the fish head soup;
2.1 change of dissolution of protein and total sugar in the fish head soup;
during the boiling process of the fish head soup, water-soluble protein, polysaccharide and other substances are continuously dissolved out and migrate into the soup, so that the influence of amino acid and compound phosphate on the dissolution condition of nutrient substances of the fish head soup is necessary to be researched. As shown in fig. 4, the content of water-soluble proteins in the soup was significantly increased (groups 2 and 3) compared to the control group (group 1) by adding amino acids and complex phosphates, because arginine and lysine were able to inhibit protein aggregation, aid in the renaturation of denatured proteins and improve their solubility in a certain concentration range, and this effect was not limited to proteins of specific properties, and was effective for various types of proteins. And in the process of boiling, the protein can be glycosylated, so that the emulsifying stability and the water solubility are higher, and the content of the water-soluble protein is increased. The colloidal particle component is the main component of the solid in the soup, wherein the main components are protein and sugar molecules, and the molecules of the components tend to exist in an aggregate state, so that when the protein in the system is increased, the dissolution of the sugar molecules is correspondingly promoted, and the sugar molecules are combined to form the aggregate, which is also the reason for the increase of the concentration of the sugar.
2.2 change of soluble solid and total mineral dissolution in the fish head soup;
the soluble solid in the soup mainly comprises protein, polysaccharide, lipid, nucleotide and other amphoteric molecules, and according to the analysis, the addition of amino acid and compound phosphate can promote the dissolution of the components in the fish head soup, so that the content of the soluble solid is increased.
3. Influence of amino acid and compound phosphate on the whiteness of the fish head soup;
as can be seen from FIG. 6, the whiteness of the soup is increased after the amino acid and the compound phosphate are added, because the content of solid and other nutrient substances in the soup is increased, the consistency is increased, and the color is better than that of a control group and better in sense.
4. Sensory evaluation;
10 healthy persons were randomly selected and the product was subjected to sensory evaluation of mouthfeel, color and smell, and tested with fish soups of comparative example, example 1 (lysine and phosphate group) and example 2 (arginine and phosphate group):
evaluation criteria:
sensory evaluation results:
| group of | Taste of the product | Color | Smell(s) |
| Comparison group | 3.6 | 3.2 | 3.0 |
| Lysine and phosphate group | 4.5 | 4.3 | 4.2 |
| Arginine and phosphate group | 4.3 | 4.0 | 3.8 |
According to the result of sensory evaluation, the fish head soup added with the amino acid and the phosphate has good taste, color and smell, rich fish delicate flavor, good taste and no peculiar smell;
by combining the above, the stability and quality of the fish head soup can be improved by adding amino acid and compound phosphate in the boiling process of the fish head soup by taking the influences of the stability of colloidal particles, the dissolution of nutrient substances, the sensory quality and the like in the fish head soup as main indexes. The invention has reasonable proportion and simple method, and is easy to realize and popularize.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (7)
1. A method for improving stability and quality of fish head soup based on amino acid and compound phosphate is characterized by comprising the following steps:
(1) cutting fresh fish heads into blocks, and cleaning and draining the obtained fish head blocks for later use;
(2) frying the fish head blocks in hot oil at a certain temperature to obtain fried fish head blocks;
(3) and (3) soaking the fried fish head blocks in boiling water, decocting for a period of time with strong fire, then decocting for the first time with small fire, adding salt after the first time of decoction, decocting for the second time after stirring, adding amino acid and compound phosphate, and decocting for the third time to improve the stability and quality of the fish head soup product.
2. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate as claimed in claim 1, wherein the certain temperature in step (2) is 110-.
3. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate according to claim 1, wherein the step (3) is carried out by decocting with strong fire for 30-40 min; the first boiling time is 20-30 min; the time for the second boiling is 0-40 min; the third boiling time is 40-100 min; the total time for boiling is 150-160 min.
4. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate according to claim 1, wherein the mass of the salt in the step (3) is 0.5-1.0% of the mass of the fish head.
5. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate according to claim 1, wherein the amino acid is one of lysine or arginine; the final concentration of the amino acid is 1-10 mM.
6. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate according to claim 1, wherein the compound phosphate in the step (3) is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate; the mass ratio of the sodium tripolyphosphate to the sodium phosphate to the sodium hexametaphosphate is 1:1: 2.
7. The method for improving the stability and quality of fish head soup based on amino acid and compound phosphate according to claim 1, wherein the mass concentration of the compound phosphate in the fish soup in the step (3) is 0.01-0.03%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011110687.6A CN112369586A (en) | 2020-10-16 | 2020-10-16 | Method for improving stability and quality of fish head soup based on amino acid and compound phosphate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011110687.6A CN112369586A (en) | 2020-10-16 | 2020-10-16 | Method for improving stability and quality of fish head soup based on amino acid and compound phosphate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369586A true CN112369586A (en) | 2021-02-19 |
Family
ID=74580016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011110687.6A Pending CN112369586A (en) | 2020-10-16 | 2020-10-16 | Method for improving stability and quality of fish head soup based on amino acid and compound phosphate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369586A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102309027A (en) * | 2011-07-05 | 2012-01-11 | 成都富渔科技有限公司 | Total nutrient safe instant fish meat broth production technology |
| CN105285313A (en) * | 2015-09-16 | 2016-02-03 | 吉林大学 | Phosphorylation polymerized lactalbumin and preparation method thereof |
| CN106689638A (en) * | 2016-12-21 | 2017-05-24 | 江苏大学 | Preparation method of soft silver carp myosin gel |
| CN109288008A (en) * | 2018-09-07 | 2019-02-01 | 上海海洋大学 | A kind of processing method of fish head soup |
| CN109673811A (en) * | 2019-01-16 | 2019-04-26 | 江苏大学 | A kind of method that high concentration myosin maintains liquid at high temperature |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
-
2020
- 2020-10-16 CN CN202011110687.6A patent/CN112369586A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102309027A (en) * | 2011-07-05 | 2012-01-11 | 成都富渔科技有限公司 | Total nutrient safe instant fish meat broth production technology |
| CN105285313A (en) * | 2015-09-16 | 2016-02-03 | 吉林大学 | Phosphorylation polymerized lactalbumin and preparation method thereof |
| CN106689638A (en) * | 2016-12-21 | 2017-05-24 | 江苏大学 | Preparation method of soft silver carp myosin gel |
| CN109288008A (en) * | 2018-09-07 | 2019-02-01 | 上海海洋大学 | A kind of processing method of fish head soup |
| CN109673811A (en) * | 2019-01-16 | 2019-04-26 | 江苏大学 | A kind of method that high concentration myosin maintains liquid at high temperature |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 倪红标 等: "磷酸盐对玛咖核桃乳稳定性的影响", 《食品安全导刊》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2774993B1 (en) | Effective use of yeast and yeast extract residue | |
| CN106923229A (en) | A kind of beef granules and preparation method thereof | |
| CN111938106A (en) | Method for preparing functional fish leisure food through 3D printing | |
| CN118402602A (en) | Pickling material, pickling method of salted egg, salted egg and new application of procyanidine | |
| KR20170141218A (en) | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition and food | |
| CN112515150B (en) | Preparation method of health-preserving bone soup | |
| CN112680492A (en) | Fishy smell-free low-molecular-weight oyster peptide and preparation method thereof | |
| CN112369586A (en) | Method for improving stability and quality of fish head soup based on amino acid and compound phosphate | |
| CN112450390A (en) | Fish sausage containing DHA microcapsules and preparation method thereof | |
| CN115226853B (en) | Emulsified sausage and preparation method thereof | |
| CN115644250B (en) | Walnut beverage and preparation method thereof | |
| Steinsholm et al. | Reduction in flavor‐intense components in fish protein hydrolysates by membrane filtration | |
| CN108813380B (en) | Preparation method of antioxidant conditioned meat product | |
| CN116138405A (en) | Preparation method of lotus blood duck | |
| CN109043255A (en) | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink | |
| Stillings et al. | Fish protein concentrate: A new source of dietary protein | |
| KR101559918B1 (en) | Manufacturing method of low fat and low salt pattie comprising sea mustard | |
| CN110623218A (en) | Beef liver luncheon meat and preparation method thereof | |
| CN110584029A (en) | Processing method of tuna fish fillets | |
| RU2566675C1 (en) | Method for production of combined fish mince | |
| CN116616425B (en) | Flavoring and preparation method thereof | |
| CN113475719B (en) | Sarcoplasmic protein-xanthan gum composite emulsion and preparation method and application thereof | |
| KR101528040B1 (en) | Press ham comprising pickle shrimp and method for manufacturing the same | |
| JP2765958B2 (en) | Processing and processing of fish meat | |
| CN101433238A (en) | Trepang vigor milk beverage and production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210219 |
|
| RJ01 | Rejection of invention patent application after publication |