CN113080395A - Mushroom polysaccharide shiitake mushroom fish ball for improving abundance of Zurichthora and preparation method thereof - Google Patents
Mushroom polysaccharide shiitake mushroom fish ball for improving abundance of Zurichthora and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention provides a mushroom polysaccharide mushroom fish ball for improving abundance of Zurichthora and a preparation method thereof. The mushroom polysaccharide mushroom fish ball comprises, by mass, 37-40% of fish paste of goldfish, 1.8-2.2% of mushroom, 2.7-3.0% of potato modified starch, 4.4-4.8% of soybean protein isolate, 36-38% of crushed ice, 10-12% of pig fat, 0.8-1.0% of salt, 0.9-1.2% of egg white powder, 0.56-0.60% of seasoning powder, 0.76-0.79% of sesame oil, 0.15-0.19% of composite phosphate and 0.26-0.28% of mushroom polysaccharide. The mushroom polysaccharide mushroom fish ball has good sensory characteristics and quality characteristics, can remarkably improve the abundance of the genus zurich, can regulate the intestinal flora of a human body, and has good health-care effects of resisting cancer and improving the immunity of the human body.
Description
Technical Field
The invention belongs to the technical field of minced fillet product processing, and particularly relates to a mushroom polysaccharide shiitake mushroom fish ball for improving abundance of Zurich and a preparation method thereof.
Background
The minced fish product is a gelatinous food with elasticity, which is prepared by adding a proper amount of salt and auxiliary materials (grease, starch, egg white, spice and the like) into fish or frozen minced fish, chopping, stirring or kneading into fish paste, molding and heating, and is commonly provided with fish balls, simulated crab meat sticks, fish tofu and the like. The fish ball is a traditional minced fillet product taking fish as a main raw material, has the advantages of nutrition, health, excellent price, portability and easy storage, and shows wide market prospect. However, in recent years, it has been difficult for a single variety and flavor to satisfy consumer demand for diversification of foods, nutrition and health. The future fish ball processing trend can be summarized into the following four aspects: firstly, the food is convenient to eat; secondly, the unique flavor and shape can simulate the color, the fragrance, the taste and the shape of products such as shrimps, shells, crabs and the like; thirdly, beautifying and protecting skin; fourthly, health care and health preservation.
Lentinus edodes is known as "the king of mushroom" and is suitable for cooking various delicacies, and is called "mountain delicacies". The study shows that every 100g of shiitake contains 18wt% of protein, 1.8wt% of fat and more than 50wt% of carbohydrate. The mushroom polysaccharide is water-soluble proteoglycan extracted from mushroom fruiting body, and is its main active ingredient. The mushroom polysaccharide is a preferred nutrient for improving the immunity of human bodies. The main pharmacological activities of the mushroom polysaccharide are as follows: has strong anticancer activity, especially gastric cancer and ascites cancer, can inhibit the growth of tumor cells, and has the functions of absorbing and excreting carcinogenic substances; can reduce blood sugar, blood lipid and cholesterol, and improve diabetes and arteriosclerosis, and is an ideal nutritional product for people with hypertension, hyperglycemia and hyperlipidemia and cancer patients. In addition, the mushroom is also rich in polysaccharide, various amino acids, vitamins and mineral substances, has various nutritional and health-care effects of resisting tumors, improving immunity, preventing and treating cardiovascular and cerebrovascular diseases, protecting liver, expelling toxin, providing vitamin D sources and the like, and is a comprehensive and balanced nutritional food material. With the continuous development of market economy and the further improvement of people on the nutritional health consciousness in the later stage of epidemic situation, the market potential of the shiitake is deeply excavated, and the currently researched and developed shiitake processing products comprise traditional shiitake processing products, such as compressed shiitake, quick-frozen shiitake and the like; mushroom snacks such as ready-to-eat mushroom crisps, mushroom biscuits, mushroom drinks, hand-torn mushrooms, and the like; a mushroom seasoning; health product and medicine of Lentinus Edodes.
Genus Zuricobacter (A)Turicibacter) Is an anaerobic gram-positive bacterium belonging to the order of Bifidobacterium. Studies have proved that the Zuricemia serving as the intestinal probiotics can regulate the metabolism of glycolipid through the influence of polysaccharide substances, and has the function of generating butyric acid as a targeting flora for generating short-chain fatty acid. Therefore, the bacillus thuringiensis can be used as a key flora for researching the intestinal health of human bodies.
Therefore, the invention provides a method for improving the content of the bacillus (Zurichthora) by combining the unique nutrition and health care effects of the shiitake and adding the natural biological active ingredients of the mushroom polysaccharideTuricibacter) Abundant mushroom polysaccharide mushroom fish balls and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a method for improving the genus Zuricobacter (A)Turicibacter) Abundant mushroom polysaccharide mushroom fish balls and a preparation method thereof. The mushroom fish ball prepared by the invention has good sensory property and quality property, and can improve the genus Zurichthora (A), (B) and (C)Turicibacter) The abundance is beneficial to the health of human intestinal tracts and improves the immunity of human bodies.
In order to achieve the purpose, the invention adopts the following technical scheme:
a mushroom polysaccharide shiitake mushroom fish ball for improving abundance of Zurichthora comprises the following components in percentage by mass: 37-40% of fish paste of anoectochilus roxburghii, 1.8-2.2% of mushroom, 2.7-3.0% of potato modified starch, 4.4-4.8% of soybean protein isolate, 36-38% of crushed ice, 10-12% of pig fat, 0.8-1.0% of salt, 0.9-1.2% of egg white powder, 0.56-0.60% of seasoning powder, 0.76-0.79% of sesame oil, 0.15-0.19% of composite phosphate and 0.26-0.28% of mushroom polysaccharide.
Preferably, the raw material formula of the mushroom polysaccharide mushroom fish ball for improving the abundance of the genus zurich comprises, by mass, 38% of fish paste of anoectochilus roxburghii, 1.9% of mushroom, 2.8% of potato modified starch, 4.6% of isolated soy protein, 38% of crushed ice, 11% of pig fat, 0.8% of salt, 1.1% of egg white powder, 0.57% of seasoning powder, 0.76% of sesame oil, 0.19% of composite phosphate and 0.28% of mushroom polysaccharide.
A preparation method of mushroom polysaccharide shiitake mushroom fish balls for improving abundance of Zurichthora comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh anoectochilus formosanus with ice water, removing phosphorus, head and viscera, and rinsing with 3 times of ice water; adding water 4-6 times the volume of the anoectochilus formosanus, adding herba Salvia officinalis extract 0.2-0.25% (w/w), origanum vulgaris extract 0.2-0.25% (w/w), and grape seed extract 0.02-0.05% (w/w), rinsing for 3-6 min to remove fishy smell;
(2) preparing the fish paste of the anoectochilus formosanus: putting the cleaned and deodorized anoectochilus formosanus into a chopping and mixing machine, kneading at a high speed of 60-100 r/min for 15 min, adding 2.0-2.5g of salt and 28-32 g of pig fat, and kneading for 25 min until no foreign body sensation is produced by twisting with fingers, thus obtaining the slurry of the anoectochilus formosanus;
(3) material preparation, seasoning and blending: according to the raw material formula components, by mass percentage, taking 37-40% of the anoectochilus formosanus fish paste prepared in the step (2), 1.8-2.2% of mushroom, 2.7-3.0% of potato modified starch, 4.4-4.8% of soybean protein isolate, 36-38% of crushed ice, 10-12% of pig fat, 0.8-1.0% of salt, 0.9-1.2% of egg white powder, 0.56-0.60% of seasoning powder, 0.76-0.79% of sesame oil, 0.15-0.19% of composite phosphate and 0.26-0.28% of mushroom polysaccharide; mixing raw materials at a speed of 15-20 r/min, kneading for 10 min until the mixture is smooth by twisting with fingers, and strictly controlling the temperature below 10 deg.C to prevent gel deterioration due to over-high temperature;
(4) molding and curing: placing the mixed raw material components prepared in the step (3) into a fish ball forming machine for forming, and then immediately adding into a water bath kettle at 90 ℃ for curing for 15-20 min;
(5) cooling, freezing, packaging and storing: and (3) adding the cooked and formed fish balls in the step (4) into cold water at the temperature of 0-4 ℃ for cooling for 5-10 min, then quickly freezing at the temperature of-30 ℃, and carrying out vacuum packaging and storage.
The invention has the following advantages:
(1) the mushroom and mushroom polysaccharide are added into the traditional fish ball product to prepare the mushroom polysaccharide mushroom nutritional fish ball which is healthy and nutritional, reasonable in matching and good in quality, so that the types of the traditional fish ball products on the market are widened.
(2) The mushroom fish ball prepared by the method has unique smell and taste of mushroom, animal and plant protein compatibility and complementary nutrition.
(3) The addition of mushroom polysaccharide gives fish ball with remarkable improvement of Zurich bacillus (Zurich)Turicibacter) Abundance, regulating intestinal flora, and improving anticancer and immunity effects.
(4) The invention provides reference for the industrialized application of the shiitake mushrooms and the research and development of high value-added products.
Description of the drawings:
FIG. 1 is a graph of sensory score of mushroom polysaccharide shiitake balls with enhanced abundance of the genus Zuricobacter (Turcibacter).
Figure 2 microbiota analysis based on genus level.
Detailed Description
The present invention will be further described with reference to the following embodiments in order to make the technical means, the creation features, the achievement purposes and the effects of the present invention easy to understand.
Example 1
A preparation method of mushroom polysaccharide shiitake mushroom fish balls for improving abundance of Zuricibacter comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh anoectochilus formosanus with ice water, removing phosphorus, head and viscera, and rinsing with 3 times of ice water; adding water 5 times the volume of the anoectochilus formosanus, adding herba Salvia officinalis extract 0.2-0.25% (w/w), origanum vulgaris extract 0.2-0.25% (w/w), and grape seed extract 0.02-0.05% (w/w) into water, rinsing for 5 min to remove fishy smell;
(2) preparing the fish paste of the anoectochilus formosanus: putting the washed and deodorized anoectochilus formosanus into a chopping and mixing machine, kneading at a high speed of 70 r/min for 15 min, adding 2.5g of salt and 28 g of pig fat, and kneading for 25 min until no foreign body sensation is produced by twisting with fingers;
(3) material preparation, seasoning and blending: according to the raw material formula components, by mass percentage, 38% of the fish paste of the anoectochilus roxburghii prepared in the step (2), 1.9% of mushroom, 2.8% of potato modified starch, 4.6% of soybean protein isolate, 38% of crushed ice, 11% of pig fat, 0.8% of salt, 1.1% of egg white powder, 0.57% of seasoning powder, 0.76% of sesame oil, 0.19% of composite phosphate, 0.28% of mushroom polysaccharide and 15 r/min are mashed for 10 min until the fish paste is twisted by fingers and is smooth, foreign body sensation is avoided, the temperature is strictly controlled below 10 ℃, and the gel is prevented from being degraded due to overhigh temperature;
(4) molding and curing: putting the mixed raw material components prepared in the step (3) into a fish ball forming machine for forming, and then immediately adding the fish ball forming machine into a water bath kettle at 90 ℃ for curing for 18 min;
(5) cooling, freezing, packaging and storing: and (3) adding the cooked and formed fish balls in the step (4) into cold water at the temperature of 0-4 ℃ for cooling for 8min, then quickly freezing at the temperature of-30 ℃, and carrying out vacuum packaging and storage.
The mushroom polysaccharide shiitake ball with the increased abundance of the genus zurich (Turicibacter) prepared in the example has sensory scores shown in table 1, gel strength shown in table 1, and texture results shown in table 2. The result shows that the mushroom polysaccharide mushroom fish balls prepared by the invention have good sensory characteristics and quality characteristics.
TABLE 1 gel Strength
TABLE 2 texture
Embodiment 2 a method for preparing mushroom polysaccharide shiitake mushroom fish balls for improving abundance of zurich bacillus, comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh anoectochilus formosanus with ice water, removing phosphorus, head and viscera, and rinsing with 3 times of ice water; adding water 4 times the volume of the anoectochilus formosanus, adding herba Salvia officinalis extract 0.2-0.25% (w/w), origanum vulgaris extract 0.2-0.25% (w/w), and grape seed extract 0.02-0.05% (w/w), rinsing for 6 min to remove fishy smell;
(2) preparing the fish paste of the anoectochilus formosanus: putting the cleaned and deodorized roxburgh anoectochilus terminal bud into a chopper mixer, beating at a high speed of 70 r/min for 15 min, adding 2.0g of salt and 32 g of pig fat, and beating for 25 min until no foreign body sensation is produced by twisting with fingers, thus obtaining the roxburgh anoectochilus terminal bud fish paste;
(3) material preparation, seasoning and blending: according to the raw material formula components, by mass percent, taking 40% of the anoectochilus formosanus fish paste prepared in the step (2), 1.8% of mushroom, 2.7% of potato modified starch, 4.4% of soybean protein isolate, 37.67% of crushed ice, 10% of pig fat, 0.8% of salt, 0.9% of egg white powder, 0.56% of seasoning powder, 0.76% of sesame oil, 0.15% of composite phosphate and 0.26% of mushroom polysaccharide; mixing raw materials at a speed of 16 r/min, kneading for 10 min until the mixture is twisted with fingers and smooth without foreign body sensation, and strictly controlling the temperature below 10 deg.C to prevent gel deterioration due to over-high temperature;
(4) molding and curing: placing the mixed raw material components prepared in the step (3) into a fish ball forming machine for forming, and then immediately adding into a water bath kettle at 90 ℃ for curing for 15 min;
(5) cooling, freezing, packaging and storing: and (3) adding the cooked and formed fish balls in the step (4) into cold water at the temperature of 0-4 ℃ for cooling for 5 min, then quickly freezing at the temperature of-30 ℃, and carrying out vacuum packaging and storage.
Embodiment 3 a method for preparing mushroom polysaccharide shiitake mushroom fish balls for improving abundance of zurich bacillus, comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh anoectochilus formosanus with ice water, removing phosphorus, head and viscera, and rinsing with 3 times of ice water; adding 6 times of water, adding herba Salvia officinalis extract 0.2-0.25% (w/w), origanum vulgaris extract 0.2-0.25% (w/w), and grape seed extract 0.02-0.05% (w/w), and rinsing for 3min to remove fishy smell;
(2) preparing the fish paste of the anoectochilus formosanus: putting the cleaned and deodorized roxburgh anoectochilus terminal bud into a chopper mixer, beating at a high speed of 80 r/min for 15 min, adding 2.3g of salt and 30 g of pig fat, and beating for 25 min until no foreign body sensation is produced by twisting with fingers, thus obtaining the roxburgh anoectochilus terminal bud fish paste;
(3) material preparation, seasoning and blending: according to the raw material formula components, by mass percent, taking the fish paste of the anoectochilus roxburghii prepared in the step (2) as 37%, the mushroom as 2.2%, the potato modified starch as 3.0%, the soybean protein isolate as 4.8%, the crushed ice as 37%, the pig fat as 12%, the salt as 1.0%, the egg white powder as 1.2%, the seasoning powder as 0.60%, the sesame oil as 0.79%, the composite phosphate as 0.15% and the mushroom polysaccharide as 0.26%; mixing raw materials at 15 r/min, kneading for 10 min until the mixture is twisted with fingers and smooth without foreign body sensation, and strictly controlling the temperature below 10 deg.C to prevent gel deterioration due to over-high temperature;
(4) molding and curing: placing the mixed raw material components prepared in the step (3) into a fish ball forming machine for forming, and then immediately adding into a water bath kettle at 90 ℃ for curing for 20 min;
(5) cooling, freezing, packaging and storing: and (3) adding the cooked and formed fish balls in the step (4) into cold water at the temperature of 0-4 ℃ for cooling for 10 min, then quickly freezing at the temperature of-30 ℃, and carrying out vacuum packaging and storage.
Example 4 intestinal microbial analysis
(1) Group of population experiment
12 healthy volunteers were recruited, aged between 19-20 years, and randomly divided into 2 groups, and the experimenters took three meals a day according to fixed collocation. Wherein 100g of commercially available common fish balls are added to each meal of the control group in the meal collocation, and 100g of the mushroom polysaccharide lentinus edodes fish balls prepared in the example 1 are added to each meal of the experimental group in the meal collocation. After four weeks of continuous intake, feces were collected the following day.
(2) Intestinal microbial diversity detection
Fresh faeces were collected using sterile forceps and cages, immediately filled into Eppendorf tubes and stored at-80 ℃. The frozen samples were extracted for DNA using OMEGA bacterial DNA Kit (OMEGA Bio-tek, Norcross, GA, U.S.) and amplified by PCR and sequenced using the Miseq PE300 platform from Illumina (Megaku Biotechnology, Inc., Shanghai).
(3) Analysis of results
Using UPARSE software (version 7.1 http:// drive5.com/UPARSE /), OTU clustering was performed on the sequences according to 97% similarity, and single sequences and chimeras were removed during clustering. Each sequence was annotated with a species classification using RDP classifier (http:// RDP. cme. msu. edu /), and aligned to the Silva database (SSU 123) setting the alignment threshold at 70%.
The enhanced genus Zuricobacter (produced in this exampleTuricibacter) The abundant mushroom polysaccharide mushroom fish balls are shown in figure 2 based on genus-level microbial community analysis, and the results show that the mushroom polysaccharide mushroom fish balls prepared by the invention can obviously improve the intestinal canal of the zurich genus (i) (a) in comparison with the market common fish ballsTuricibacter) Abundance of abundance. The Zuricobacter is a target flora for generating short-chain fatty acid, has the function of generating butyric acid, and the increase of the abundance of the butyric acid can regulate the metabolism of glycolipid and improve the health of human bodies.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (4)
1. A mushroom polysaccharide shiitake mushroom fish ball for improving abundance of Zurich is characterized in that: the raw material formula comprises, by mass, 37-40% of fish paste of anoectochilus formosanus, 1.8-2.2% of mushroom, 2.7-3.0% of potato modified starch, 4.4-4.8% of soybean protein isolate, 36-38% of crushed ice, 10-12% of pig fat, 0.8-1.0% of salt, 0.9-1.2% of egg white powder, 0.56-0.60% of seasoning powder, 0.76-0.79% of sesame oil, 0.15-0.19% of composite phosphate and 0.26-0.28% of mushroom polysaccharide.
2. The mushroom polysaccharide shiitake ball for improving the abundance of the genus zurich according to claim 1, wherein: the raw material formula comprises, by mass, 38% of fish paste of anoectochilus formosanus, 1.9% of mushroom, 2.8% of potato modified starch, 4.6% of isolated soy protein, 38% of crushed ice, 11% of pig fat, 0.8% of salt, 1.1% of egg white powder, 0.57% of seasoning powder, 0.76% of sesame oil, 0.19% of composite phosphate and 0.28% of mushroom polysaccharide.
3. The mushroom polysaccharide shiitake ball for improving the abundance of the genus zurich according to claim 1, wherein: the mushroom polysaccharide shiitake fish ball has good organoleptic properties and quality properties, and can improve the genus Bacillus (Zurichthys)Turicibacter) Abundance.
4. The method for preparing mushroom polysaccharide shiitake mushroom fish balls for improving the abundance of the genus zurich according to claim 1, comprising the steps of:
pretreatment of raw materials: cleaning fresh anoectochilus formosanus with ice water, removing phosphorus, head and viscera, and rinsing with 3 times of ice water; adding water 4-6 times the volume of the anoectochilus formosanus, adding herba Salvia officinalis extract 0.2-0.25% (w/w), origanum vulgaris extract 0.2-0.25% (w/w), and grape seed extract 0.02-0.05% (w/w), rinsing for 3-6 min to remove fishy smell;
preparing the fish paste of the anoectochilus formosanus: putting the cleaned and deodorized anoectochilus formosanus into a chopping and mixing machine, kneading at a high speed of 60-100 r/min for 15 min, adding 2.0-2.5g of salt and 28-32 g of pig fat, and kneading for 25 min until no foreign body sensation is produced by twisting with fingers, thus obtaining the slurry of the anoectochilus formosanus;
material preparation, seasoning and blending: according to the raw material formula components, by mass percentage, taking 37-40% of the anoectochilus formosanus fish paste prepared in the step (2), 1.8-2.2% of mushroom, 2.7-3.0% of potato modified starch, 4.4-4.8% of soybean protein isolate, 36-38% of crushed ice, 10-12% of pig fat, 0.8-1.0% of salt, 0.9-1.2% of egg white powder, 0.56-0.60% of seasoning powder, 0.76-0.79% of sesame oil, 0.15-0.19% of composite phosphate and 0.26-0.28% of mushroom polysaccharide; mixing raw materials at a speed of 15-20 r/min, kneading for 10 min until the mixture is smooth by twisting with fingers, and strictly controlling the temperature below 10 deg.C to prevent gel deterioration due to over-high temperature;
molding and curing: placing the mixed raw material components prepared in the step (3) into a fish ball forming machine for forming, and then immediately adding into a water bath kettle at 90 ℃ for curing for 15-20 min;
cooling, freezing, packaging and storing: and (3) adding the cooked and formed fish balls in the step (4) into cold water at the temperature of 0-4 ℃ for cooling for 5-10 min, then quickly freezing at the temperature of-30 ℃, and carrying out vacuum packaging and storage.
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