CN112425783A - Meal replacement powder rich in fish protein glue and preparation method thereof - Google Patents
Meal replacement powder rich in fish protein glue and preparation method thereof Download PDFInfo
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- CN112425783A CN112425783A CN202011323035.0A CN202011323035A CN112425783A CN 112425783 A CN112425783 A CN 112425783A CN 202011323035 A CN202011323035 A CN 202011323035A CN 112425783 A CN112425783 A CN 112425783A
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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
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a meal replacement powder rich in fish protein glue, which comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water. The meal replacement powder prepared by the invention has high content of calcium ions, amino acids and protein, has various product tastes, contains the compound taste of fruits and grains, the mixed taste of nuts and the like, and meets the requirements of young and middle-aged people on health products. Meanwhile, the special requirements of food safety, dietary habits of religious belief persons and vegetarian food connoisseurs caused by infectious diseases such as mad cow disease, foot and mouth disease and the like are met, and the application range of the fish protein adhesive in the food field is expanded.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a meal replacement powder rich in fish protein glue and a preparation method thereof.
Background
The Protein gel (Fish Protein Gelatin) comprises main components such as Gelatin, collagen, etc. The protein glue has multifunctional physicochemical properties, and can be widely used as an important food additive in the production of desserts such as candies, jellies and the like, dairy products, meat products, hydrolyzed gelatin foods and the like. At present, 98.5% of commercial gelatin in the market is mainly derived from skins and bones of pigs and cattle, but is influenced by the edible safety caused by infectious diseases such as mad cow disease, foot and mouth disease and the like, the eating habits of religious beliefs, the special requirements of vegetarians and the shortage of raw materials in the gelatin market, and the application range of the mammalian protein gel has certain limitation. To this end, attention has been directed to collagen and gelatin products from other sources to replace the protein glues made by mammals. The fish protein glue has physical and chemical properties similar to those of mammal gelatin, so that the fish protein glue is gradually used for researching, developing and producing yoghourt, fruitcake and the like instead of the mammal protein glue, and the application range of the fish protein glue in the food field is expanded.
With the economic development of society, the pace of life of people is gradually accelerated, health-care food is favored, and particularly, the demand of weight-losing meal replacement products is gradually increased due to low energy, low carbohydrate and low fat, but the discomfort symptoms such as body fatigue, weakness, dizziness, malnutrition and the like can occur to people who use the weight-losing meal replacement products for a long time, possibly because the requirement of the body of an eater on the protein content is not considered. In addition, according to market research, the price of the weight-reducing meal replacement product is 200-2000 yuan/box, which is prohibitive for many people. The invention provides meal replacement powder with low cost and high nutritional value. Taking the scale of a freshwater fish processing byproduct as a raw material, soaking the scale under reduced pressure, ultrasonically cleaning, mechanically stirring to obtain the scale, extracting the scale to obtain fish protein glue, then carrying out spray drying on the fish protein glue, and adding cane sugar, buckwheat powder, fruit powder and vegetable powder for mixing to obtain the meal replacement powder rich in the fish protein glue. The product has the main characteristics of high content of calcium ions, amino acids and protein, various product tastes, compound taste of fruits and grains, nut mixed taste and the like, and meets the requirements of young and middle-aged people on health products. Meanwhile, the special requirements of food safety, dietary habits of religious belief persons and vegetarian food connoisseurs caused by infectious diseases such as mad cow disease, foot and mouth disease and the like are met, and the application range of the fish protein adhesive in the food field is expanded.
Disclosure of Invention
The invention provides a meal replacement powder rich in fish protein glue, which comprises the following components: the fish protein glue comprises fish protein glue, buckwheat powder, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water, and the preparation method of the fish protein glue comprises the following steps:
(1) soaking freshwater fish scales in deionized water to form a mixture, putting the mixture into a reduced-pressure soaking device, and soaking for more than 30min under negative pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters;
(3) adding the mixture subjected to ultrasonic treatment into a stirrer, stirring, filtering, washing a solid phase with deionized water, and drying to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into appropriate pine nut-coconut meat-medlar extract, heating and extracting by adopting an ultrasonic-assisted water bath kettle, extracting for more than 8 hours in an ultrasonic water bath at constant temperature to obtain a fish protein gelatin solution, and performing spray drying to obtain the fish protein gelatin powder.
Further, the components are as follows according to the weight portion: 200 parts of fish protein glue, 150-250 parts of buckwheat flour, 30-60 parts of cane sugar, 10-20 parts of black sesame powder, 30-60 parts of black bean powder, 10-20 parts of red date powder, 20-40 parts of red bean powder, 10-20 parts of apple powder, 30-50 parts of hawthorn powder and 50-80 parts of deionized water.
Further, the preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: cutting pine nut fruits, fresh coconut meat and dried medlar, mixing with deionized water, placing the mixture in a sealed container, sealing the container, heating the mixture to 120-130 ℃, performing heat preservation extraction for 3-5 hours, performing air cooling to normal temperature after the heat preservation is finished, then opening the container, filtering the mixture, and performing liquid phase concentration under reduced pressure to obtain the pine nut-coconut meat-medlar extracting solution.
Further, the mixing mass ratio of the pine nut fruits, the fresh coconut meat and the dried medlar is that the pine nut fruits: fresh coconut meat: dried medlar =10: 3-6: 1-5; the mass ratio of the mixture of the pine nut fruits, the fresh coconut meat and the dried medlar to the feed liquid of deionized water is = 2-3: 10; the liquid phase was concentrated under reduced pressure to an unconcentrated volume of 1/2.
Further, in the step (1), the freshwater fish is one of grass carp, black carp and silver carp; the ratio of the solid to liquid of the freshwater fish scales soaked in the deionized water is (scale/deionized water) 1: 10-20; the pressure of the negative pressure soaking is below 0.3 standard atmospheric pressure.
Further, in the step (2), the power of ultrasonic treatment is 300-500W, and the treatment time is more than 10 min.
Further, in the step (4), the processed fish scales are added into a proper amount of the pine nut-coconut meat-Chinese wolfberry extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut-coconut meat-Chinese wolfberry extracting solution is =1: 6-8; the ultrasonic power is 150-200W, and the water bath temperature is 80-90 ℃.
The invention also discloses a preparation method of the meal replacement powder rich in fish protein glue, which comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Therefore, the beneficial effects of the invention are as follows: the meal replacement powder prepared by the invention has high content of calcium ions, amino acids and protein, has various product tastes, contains the compound taste of fruits and grains, the mixed taste of nuts and the like, and meets the requirements of young and middle-aged people on health products. Meanwhile, the special requirements of food safety, dietary habits of religious belief persons and vegetarian food connoisseurs caused by infectious diseases such as mad cow disease, foot and mouth disease and the like are met, and the application range of the fish protein adhesive in the food field is expanded.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 150 parts of buckwheat flour, 30 parts of cane sugar, 10 parts of black sesame powder, 30 parts of black bean powder, 10 parts of red date powder, 20 parts of red bean powder, 10 parts of apple powder, 30 parts of hawthorn powder and 50 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:10 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a proper pine nut-coconut meat-medlar extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut-coconut meat-medlar extracting solution is =1: 6; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: the weight ratio of the pine nut fruits is as follows: fresh coconut meat: weighing pine nut fruits, fresh coconut meat and dried medlar according to the proportion of dry medlar =10:3:1, mixing and chopping the pine nut fruits, the fresh coconut meat and the dried medlar, and mixing with deionized water, wherein the mass ratio of the mixture to the feed liquid of the deionized water is =2: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 3h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the pine nut-coconut meat-medlar extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at 80 ℃ to obtain meal replacement powder.
Example 2
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 200 parts of buckwheat flour, 40 parts of cane sugar, 15 parts of black sesame powder, 40 parts of black bean powder, 15 parts of red date powder, 30 parts of red bean powder, 15 parts of apple powder, 40 parts of hawthorn powder and 60 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales/the deionized water =1:14 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a proper pine nut-coconut meat-medlar extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut-coconut meat-medlar extracting solution is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: the weight ratio of the pine nut fruits is as follows: fresh coconut meat: weighing pine nut fruits, fresh coconut meat and dried medlar according to the proportion of dry medlar =10:4:3, mixing and chopping the pine nut fruits, the fresh coconut meat and the dried medlar, and mixing with deionized water, wherein the mass ratio of the mixture to the feed liquid of the deionized water is =2: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 4h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the pine nut-coconut meat-medlar extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Example 3
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 220 parts of buckwheat flour, 50 parts of cane sugar, 18 parts of black sesame powder, 50 parts of black bean powder, 18 parts of red date powder, 30 parts of red bean powder, 18 parts of apple powder, 40 parts of hawthorn powder and 70 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a proper pine nut-coconut meat-medlar extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut-coconut meat-medlar extracting solution is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: the weight ratio of the pine nut fruits is as follows: fresh coconut meat: weighing pine nut fruits, fresh coconut meat and dried medlar according to the proportion of dry medlar =10:5:4, mixing and chopping the pine nut fruits, the fresh coconut meat and the dried medlar, and mixing with deionized water, wherein the mass ratio of the mixture to the feed liquid of the deionized water is =3: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 4h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the pine nut-coconut meat-medlar extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Example 4
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 250 parts of buckwheat flour, 60 parts of cane sugar, 20 parts of black sesame powder, 60 parts of black bean powder, 20 parts of red date powder, 40 parts of red bean powder, 20 parts of apple powder, 50 parts of hawthorn powder and 80 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a proper pine nut-coconut meat-medlar extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut-coconut meat-medlar extracting solution is =1: 8; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: the weight ratio of the pine nut fruits is as follows: fresh coconut meat: weighing pine nut fruits, fresh coconut meat and dried medlar according to the proportion of dry medlar =10:6:5, mixing and chopping the pine nut fruits, the fresh coconut meat and the dried medlar, and mixing with deionized water, wherein the mass ratio of the mixture to the feed liquid of the deionized water is =3: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 5h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the pine nut-coconut meat-medlar extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Comparative example 1
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 220 parts of buckwheat flour, 50 parts of cane sugar, 18 parts of black sesame powder, 50 parts of black bean powder, 18 parts of red date powder, 30 parts of red bean powder, 18 parts of apple powder, 40 parts of hawthorn powder and 70 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a proper amount of deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Comparative example 2
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 220 parts of buckwheat flour, 50 parts of cane sugar, 18 parts of black sesame powder, 50 parts of black bean powder, 18 parts of red date powder, 30 parts of red bean powder, 18 parts of apple powder, 40 parts of hawthorn powder and 70 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into a pine nut extracting solution, wherein the solid-liquid mass ratio of the fish scales to the pine nut extracting solution is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the pine nut extracting solution comprises the following steps: cutting pine nut fruits, mixing with deionized water, wherein the mass ratio of material/liquid of mixed material liquid is =3: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 4h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the semen Pini extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Comparative example 3
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 220 parts of buckwheat flour, 50 parts of cane sugar, 18 parts of black sesame powder, 50 parts of black bean powder, 18 parts of red date powder, 30 parts of red bean powder, 18 parts of apple powder, 40 parts of hawthorn powder and 70 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into the coconut meat extracting solution, wherein the solid-liquid mass ratio of the fish scales to the coconut meat extracting solution is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the coconut meat extracting solution comprises the following steps: cutting fresh coconut meat, mixing with deionized water, wherein the mass ratio of mixed feed liquid to feed liquid is =3: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 4h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the coconut meat extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Comparative example 4
A meal replacement powder rich in fish protein glue comprises the following components: fish protein glue, buckwheat flour, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water; the proportion of each component by weight portion is as follows: 200 parts of fish protein glue, 220 parts of buckwheat flour, 50 parts of cane sugar, 18 parts of black sesame powder, 50 parts of black bean powder, 18 parts of red date powder, 30 parts of red bean powder, 18 parts of apple powder, 40 parts of hawthorn powder and 70 parts of deionized water.
The preparation method of the fish protein glue comprises the following steps:
(1) soaking grass carp scales in deionized water according to the solid-liquid mass ratio of the scales to the deionized water =1:20 to form a mixture, and soaking the mixture in a reduced pressure soaking device for 30min in a 0.3 standard atmospheric pressure negative pressure environment;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters, wherein the power of the ultrasonic treatment is 300W, the frequency is 100kHz, and the treatment time is 10 min;
(3) adding the mixture after ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing a solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into the wolfberry extracting solution, wherein the solid-liquid mass ratio of the fish scales to the wolfberry extracting solution is =1: 7; extracting with ultrasonic assisted water bath at ultrasonic power of 150W, frequency of 100kHz and water bath temperature of 85 + -5 deg.C for 8 hr to obtain fish protein gelatin solution, and spray drying to obtain fish protein gelatin powder.
The preparation method of the medlar extracting solution comprises the following steps: chopping dry medlar, and mixing with deionized water, wherein the mass ratio of material/liquid of mixed material liquid is =3: 10; placing the mixture in a sealed container, sealing the container, heating the mixture to 125 + -5 deg.C, extracting for 4h, air cooling to room temperature after heat preservation, opening the container, filtering the mixture, and concentrating the liquid phase under reduced pressure to 1/2 to obtain the fructus Lycii extractive solution.
The preparation method of the meal replacement powder rich in fish albumin glue comprises the following steps:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
Example 5
The meal replacement powders prepared in the examples and the comparative examples were subjected to sensory evaluation, 10 persons tasted independently and the sensory evaluation of each sample was scored according to the index, and the results were averaged as shown in table 1. Sensory index evaluation indexes were set as follows:
TABLE 1
The degree of proteolysis and the hydroxyl radical scavenging capacity of the fish protein glue prepared by the methods described in the examples and comparative examples were determined by: dissolving the prepared fish protein gelatin powder in deionized water according to the mass ratio of powder/water =1:10, standing for 3h, taking supernate, and measuring and calculating the content of free amino acid according to an indantrione method, wherein the protein hydrolysis degree =1g of the content of free amino acid in the fish protein gelatin powder/1 g of the content of total protein in fish scales multiplied by 100%; measurement of hydroxyl radical scavenging ability the measurement was carried out according to the method described in the paper "spectrophotometric measurement of hydroxyl radical generated by Fenton reaction", and the results are shown in Table 2.
TABLE 2
As can be seen from Table 2, the fish protein gelatin powder prepared by the method of the present invention has high content of small molecular peptides, which is beneficial to absorption and digestion of human body. As can be seen from the comparison between example 3 and comparative example 1, the extraction effect of the pine nut-coconut meat-medlar extracting solution is significantly better than that of deionized water, which shows that the hydroxyl radical scavenging rate of the product is significantly improved, indicating that the product contains more small molecular peptides. Compared with the comparative examples 2-4, the fish scale extraction process has the advantages that the extracts of the pine nuts, the coconut meat and the medlar have a synergistic effect, the extraction effect of the compound extracting solution of the pine nuts, the coconut meat and the medlar on the fish scales is obviously better than that of a single extract, and the extraction effect of the single extract is not obvious compared with that of deionized water.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (8)
1. The fish protein glue-rich meal replacement powder is characterized by comprising the following components: the fish protein glue comprises fish protein glue, buckwheat powder, cane sugar, black sesame powder, black bean powder, red date powder, red bean powder, apple powder, hawthorn powder and deionized water, and the preparation method of the fish protein glue comprises the following steps:
(1) soaking freshwater fish scales in deionized water to form a mixture, putting the mixture into a reduced-pressure soaking device, and soaking for more than 30min under negative pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment to remove most foreign matters;
(3) adding the mixture subjected to ultrasonic treatment into a stirrer, stirring, filtering, washing a solid phase with deionized water, and drying to obtain clean and impurity-free fish scales;
(4) adding the processed fish scales into appropriate pine nut-coconut meat-medlar extract, heating and extracting by adopting an ultrasonic-assisted water bath kettle, extracting for more than 8 hours in an ultrasonic water bath at constant temperature to obtain a fish protein gelatin solution, and performing spray drying to obtain the fish protein gelatin powder.
2. The meal replacement powder rich in fish protein glue of claim 1, wherein the ratio of the components in parts by weight is as follows: 200 parts of fish protein glue, 150-250 parts of buckwheat flour, 30-60 parts of cane sugar, 10-20 parts of black sesame powder, 30-60 parts of black bean powder, 10-20 parts of red date powder, 20-40 parts of red bean powder, 10-20 parts of apple powder, 30-50 parts of hawthorn powder and 50-80 parts of deionized water.
3. The meal replacement powder rich in fish protein glue of claim 1, wherein the preparation method of the pine nut-coconut meat-medlar extracting solution comprises the following steps: cutting pine nut fruits, fresh coconut meat and dried medlar, mixing with deionized water, placing the mixture in a sealed container, sealing the container, heating the mixture to 120-130 ℃, performing heat preservation extraction for 3-5 hours, performing air cooling to normal temperature after the heat preservation is finished, then opening the container, filtering the mixture, and performing liquid phase concentration under reduced pressure to obtain the pine nut-coconut meat-medlar extracting solution.
4. The fish protein glue-rich meal replacement powder as claimed in claim 3, wherein the mixing mass ratio of the pine nut fruits, the fresh coconut meat and the dried medlar is that the pine nut fruits: fresh coconut meat: dried medlar =10: 3-6: 1-5; the mass ratio of the mixture of the pine nut fruits, the fresh coconut meat and the dried medlar to the feed liquid of deionized water is = 2-3: 10; the liquid phase was concentrated under reduced pressure to an unconcentrated volume of 1/2.
5. The meal replacement powder rich in fish protein glue of claim 1, wherein in the step (1), the freshwater fish is one of grass carp, herring and chub; the ratio of the solid to liquid of the freshwater fish scales soaked in the deionized water is (scale/deionized water) 1: 10-20; the pressure of the negative pressure soaking is below 0.3 standard atmospheric pressure.
6. The meal replacement powder rich in fish protein glue of claim 1, wherein in the step (2), the power of ultrasonic treatment is 300-500W, and the treatment time is more than 10 min.
7. The fish protein glue-rich meal replacement powder as claimed in claim 1, wherein in the step (4), the processed fish scales are added into a proper amount of the pine nut-coconut meat-medlar extract, and the solid-liquid mass ratio of the fish scales/the pine nut-coconut meat-medlar extract is =1: 6-8; the ultrasonic power is 150-200W, and the water bath temperature is 80-90 ℃.
8. The method for preparing the meal replacement powder rich in fish protein glue according to any one of claims 1 to 7, comprising the steps of:
weighing the components in parts by weight, mixing deionized water and fish protein glue, heating to 70-80 ℃, and stirring until the components are fully dissolved;
step two, adding sucrose into the solution obtained in the step one at 70-80 ℃, and stirring until the sucrose is fully dissolved;
step three, adding buckwheat flour into the solution obtained in the step two at 70-80 ℃, and stirring until the buckwheat flour is fully dissolved;
step four, uniformly mixing the solution obtained in the step three with black sesame powder and black bean powder at the temperature of 70-80 ℃;
step five, uniformly mixing the solution obtained in the step four with red date powder and red bean powder at the temperature of 70-80 ℃;
step six, uniformly mixing the solution obtained in the step five with apple powder and hawthorn powder at the temperature of 70-80 ℃;
and seventhly, drying at the temperature of below 80 ℃ to obtain meal replacement powder.
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