CN113558248A - Micro-nano cellulose, preparation method and application thereof - Google Patents
Micro-nano cellulose, preparation method and application thereof Download PDFInfo
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- CN113558248A CN113558248A CN202110839976.8A CN202110839976A CN113558248A CN 113558248 A CN113558248 A CN 113558248A CN 202110839976 A CN202110839976 A CN 202110839976A CN 113558248 A CN113558248 A CN 113558248A
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- 229920001046 Nanocellulose Polymers 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 238000011282 treatment Methods 0.000 claims abstract description 120
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 111
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 92
- 239000007788 liquid Substances 0.000 claims abstract description 74
- 239000000084 colloidal system Substances 0.000 claims abstract description 53
- 239000006185 dispersion Substances 0.000 claims abstract description 41
- 240000000599 Lentinula edodes Species 0.000 claims description 35
- 239000002904 solvent Substances 0.000 claims description 35
- 235000013580 sausages Nutrition 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 22
- 108010059892 Cellulase Proteins 0.000 claims description 16
- 229940106157 cellulase Drugs 0.000 claims description 16
- 238000002390 rotary evaporation Methods 0.000 claims description 16
- 238000001291 vacuum drying Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 13
- 108091005658 Basic proteases Proteins 0.000 claims description 12
- 241000121220 Tricholoma matsutake Species 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
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- 229940088598 enzyme Drugs 0.000 claims description 9
- 238000003801 milling Methods 0.000 claims description 9
- 239000002244 precipitate Substances 0.000 claims description 9
- 240000007440 Agaricus campestris Species 0.000 claims description 8
- 235000004570 Agaricus campestris Nutrition 0.000 claims description 8
- 239000000839 emulsion Substances 0.000 claims description 8
- 244000251953 Agaricus brunnescens Species 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 7
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 6
- 239000000758 substrate Substances 0.000 claims description 6
- 240000006794 Volvariella volvacea Species 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 240000006499 Flammulina velutipes Species 0.000 claims description 4
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 4
- 241000222351 Pleurotus cornucopiae Species 0.000 claims description 4
- 238000003760 magnetic stirring Methods 0.000 claims description 4
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 2
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- 241000760198 Russula vinosa Species 0.000 claims 1
- 238000011156 evaluation Methods 0.000 abstract description 12
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- 239000000796 flavoring agent Substances 0.000 description 5
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- 244000291564 Allium cepa Species 0.000 description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
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- 235000007685 Pleurotus columbinus Nutrition 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 235000011194 food seasoning agent Nutrition 0.000 description 2
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- 229940029982 garlic powder Drugs 0.000 description 2
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- 229940026239 isoascorbic acid Drugs 0.000 description 2
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- 235000013622 meat product Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 241000222418 Lentinus Species 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
- 235000004501 Volvariella volvacea Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 239000002121 nanofiber Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides micro-nano cellulose, a preparation method and application thereof, wherein the preparation method of the micro-nano cellulose comprises the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment. The micro-nano cellulose provided by the invention is prepared from mushroom insoluble dietary fibers, and the micro-nano cellulose obtained by combining colloid mill treatment, ultrasonic cell disruption instrument and enzymolysis treatment has high yield of nano cellulose, excellent water retention capacity and oil retention capacity, higher evaluation on sensory quality of the emulsified intestine when applied to the emulsified intestine, and high-valued utilization of fiber resources of agricultural and sideline products.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to micro-nano cellulose, and a preparation method and application thereof.
Background
Modern consumers desire to minimize fat in foods, but the reduced fat can cause defects in product flavor and mouthfeel. Although consumers today are psychologically very conscious of foods with high fat content, they are actually reluctant to accept the reality of a fat-free or simply fat-reduced food product that has a rough mouthfeel. Therefore, even if the fat-less or fat-free food is good for health, it is unsatisfactory for consumers because of its poor color, flavor and taste. How to reduce fat in food and make food have flavor and taste similar to or even identical to those of high-fat food is one of the popular subjects of food industry research. It would be highly desirable to find a product that has the mouthfeel and flavor of fat, but does not produce high calories and high lipids instead of fat.
In recent years, dietary fiber has been widely used in meat products, and has been increasingly used in meat products due to its various functional properties such as water retention, lubricity, ability to reduce cooking loss, texture modification, and neutral flavor. Dietary fibers isolated from various plant sources, fruit, vegetable and cereal fibers have been used in the food industry and have shown good results. The mushroom is an edible mushroom with rich dietary fiber, particularly the content of the dietary fiber in mushroom stems is far higher than that of mushroom caps, and the mushroom is a high-quality dietary fiber nutrition source, but the palatability is poor due to the compact structure of cellulose, and most of mushroom stem resources are wasted, so that the resources are wasted.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the micro-nano cellulose, the preparation method and the application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
one of the purposes of the invention is to provide a preparation method of micro-nano cellulose, which comprises the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment.
The preparation method of the micro-nano cellulose provided by the invention takes mushroom insoluble dietary fiber as a raw material and prepares the micro-nano cellulose through the combined action of colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment, thereby realizing high-value utilization of fiber resources of agricultural and sideline products.
Colloid mill processing, ultrasonic wave cell disruption treatment and enzymolysis treatment's processing order does not have special requirement in the preliminary treatment, if can be for colloid mill processing, ultrasonic wave cell disruption treatment and the enzymolysis treatment that carries on in proper order, colloid mill processing, enzymolysis treatment and the ultrasonic wave cell disruption treatment that carries on in proper order, enzymolysis treatment, colloid mill processing and the ultrasonic wave cell disruption treatment that carries on in proper order, enzymolysis treatment, ultrasonic wave cell disruption treatment and colloid mill processing that carry on in proper order, ultrasonic wave cell disruption treatment, colloid mill processing and enzymolysis treatment that carry on in proper order, ultrasonic wave cell disruption treatment, enzymolysis treatment and colloid mill processing that carry on in proper order. Preferably, the pretreatment comprises enzymolysis, colloid mill treatment and ultrasonic cell disruption treatment which are sequentially carried out, or the pretreatment comprises enzymolysis, ultrasonic cell disruption treatment and colloid mill treatment which are sequentially carried out, and the yield of the nano-cellulose obtained by the two treatment sequences is the highest.
Further, the mushroom is selected from any one or a combination of at least two of shiitake mushroom, straw mushroom, pleurotus cornucopiae, tricholoma matsutake, russula, hericium erinaceus or agaricus bisporus, such as shiitake mushroom and russula, tricholoma matsutake, russula and black pleurotus, flammulina velutipes, tricholoma matsutake, hericium erinaceus and agaricus bisporus, or shiitake mushroom, straw mushroom and agaricus bisporus, preferably shiitake mushroom, more preferably shiitake mushroom stem.
Preferably, the dispersion of mushroom insoluble dietary fibers is prepared by the following method: mixing the mushroom insoluble dietary fiber with a solvent to obtain a dispersion of mushroom insoluble dietary fiber;
in order to obtain a dispersion liquid of the mushroom insoluble dietary fiber with uniform dispersion, the mass ratio of the mushroom insoluble dietary fiber to the solvent is preferably 1:5-1:20, such as 1:6, 1:8, 1:10, 1:14 or 1: 17.
Preferably, the solvent comprises water;
preferably, the temperature of the solvent is 50 ℃ to 70 ℃, such as 55 ℃, 58 ℃, 63 ℃ or 66 ℃ and the like.
Preferably, the mushroom insoluble dietary fiber and the solvent are mixed by stirring, and the stirring is magnetic stirring.
The mushroom insoluble dietary fiber is prepared by the following method:
drying mushroom, cooling, and pulverizing to obtain mushroom powder; dispersing mushroom powder in a solvent for enzymolysis, inactivating enzyme, and performing post-treatment to obtain mushroom insoluble dietary fiber.
In order to obtain the mushroom insoluble dietary fiber with good use effect, preferably, the mushroom is dried at 50-70 deg.C, such as 55 deg.C, 58 deg.C, 63 deg.C or 66 deg.C.
Preferably, the mass ratio of the mushroom powder to the solvent is 1:10-1:30, such as 1:12, 1:18, 1:21, 1:24 or 1: 27.
Preferably, the enzymatic hydrolysis is performed using an alkaline protease, which is present in an amount of 1 wt% to 2 wt%, such as 1.2 wt%, 1.3 wt%, 1.5 wt%, 1.7 wt%, or 1.8 wt%, etc., of the substrate.
Preferably, the temperature of the enzymolysis is 40-60 deg.C, such as 42 deg.C, 45 deg.C, 47 deg.C, 48 deg.C, 50 deg.C, 52 deg.C, 55 deg.C or 57 deg.C.
Preferably, the pH of the enzymatic hydrolysis is 8-9, such as 8.1, 8.2, 8.6, or 8.8, etc.
Preferably, the enzymolysis time is 1h-2h, such as 1.2h, 1.5h, 1.8h or 1.9 h.
Preferably, enzyme deactivation is performed in boiling water bath for more than 10min, such as 12min, 15min, or 20 min.
Preferably, the post-processing comprises: centrifuging at 10000r/min for 5-20 min (such as 6min, 8min, 10min, 12min, 15min or 17 min) to obtain precipitate, and washing with water; the above operations are repeated for more than 2 times, such as 2 times, 3 times or 5 times.
In order to make the mushroom insoluble dietary fiber treated by the colloid mill have the best effect and provide a better treatment basis for the next ultrasonic cell disruption treatment, preferably, the colloid mill treatment is carried out under the condition that the environmental temperature is 18-35 ℃, such as 20 ℃, 22 ℃, 25 ℃, 30 ℃ or 33 ℃, and the like.
Preferably, the colloid mill treatment time is 1h to 3h, such as 1.2h, 1.5h, 1.8h, 2.3h or 2.7 h.
In order to better match the ultrasonic cell disruption treatment and the colloid mill treatment, a better treatment effect is achieved. Preferably, the ultrasonic cell disruption treatment is performed on an ultrasonic cell disruptor;
preferably, the time of the ultrasonic cell disruption treatment is 1h to 3h, such as 1.2h, 1.5h, 1.8h, 2.3h or 2.7 h.
Preferably, the power of the ultrasonic cell disruption treatment is 400W-600W, such as 500W.
Preferably, the temperature of the ultrasonic cell disruption treatment is 18-35 ℃, such as 20 ℃, 25 ℃, 30 ℃ or 32 ℃. As will be appreciated by those skilled in the art, heat is generated during the ultrasonic cell disruption treatment, and therefore, the temperature of the object to be treated is increased during the treatment, and the temperature is higher than the ambient temperature, such as 40-50 ℃.
Preferably, the ultrasonic cell disruption instrument works for 10s and is intermitted for 10s in the process of the ultrasonic cell disruption treatment, and the working time and the intermission time of the ultrasonic cell disruption instrument can be other times, but the treatment effect is better at the moment.
After colloid mill treatment and ultrasonic cell disruption treatment, the enzymolysis treatment can better treat mushroom insoluble dietary fibers into micro-nano cellulose.
Preferably, the temperature of the enzymatic treatment is 50 ℃ to 70 ℃, such as 55 ℃, 58 ℃, 63 ℃ or 66 ℃.
Preferably, the pH of the enzymatic treatment is 4-5, such as 4.2, 4.3, 4.6, 4.8 or 4.9, etc., preferably 4.8.
Preferably, the time of the enzymolysis treatment is 2h-4h, such as 2.3h, 2.5h, 2.8h, 3.2h, 3.5h or 3.8 h.
Preferably, the enzymatic treatment is carried out using cellulase; the concentration of the cellulase is 100U/g-500U/g, such as 120U/g, 200U/g, 230U/g, 260U/g, 300U/g, 350U/g, 420U/g or 480U/g, and the like.
As a preferred technical scheme, the preparation method of the micro-nano cellulose comprises the following steps:
(1) drying mushroom at 50-70 deg.C, cooling, and pulverizing to obtain mushroom powder;
(2) mixing mushroom powder and a solvent according to a mass ratio of 1:10-1:30, performing enzymolysis by using alkaline protease at the temperature of 40-60 ℃, wherein the enzymolysis pH is 8-9, the content of the alkaline protease is 1-2 wt% of a substrate, the enzymolysis time is 1-2 h, performing magnetic stirring for 1-2 h after enzymolysis, and inactivating the enzyme for more than 10min by using a boiling water bath; centrifuging in a centrifuge with rotation speed of 10000r/min for 5min-20min, washing the obtained precipitate with water, and repeating the centrifuging and washing operations for more than 2 times to obtain insoluble dietary fiber of Agaricus campestris;
(3) mixing the mushroom insoluble dietary fiber and a solvent according to the mass ratio of 1:5-1:20, and uniformly stirring by magnetic force at the temperature of 50-70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;
(4) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at 18-35 ℃ for 1-3 h;
(5) treating the liquid treated by the colloid mill for 1h-3h in an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(6) performing enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 to 4 hours under the conditions of 50 to 70 ℃ and pH of 4 to 5, wherein the concentration of the cellulase is 100 to 500U/g;
(7) carrying out rotary evaporation on the liquid treated in the step (4), the step (5) and the step (6), drying in a vacuum drying oven, and crushing to obtain micro-nano cellulose;
wherein, the step (4), the step (5) and the step (6) have no sequence.
The second purpose of the present invention is to provide a micro-nano cellulose prepared by the above preparation method.
The mass percentage of the nano-cellulose in the micro-nano cellulose is 52.85-70.15%, such as 55%, 58%, 60%, 65%, 68% or 70%.
The invention also aims to provide application of the micro-nano cellulose in an emulsion sausage.
The recitation of numerical ranges herein includes not only the above-recited numerical values, but also any numerical values between non-recited numerical ranges, and is not intended to be exhaustive or to limit the invention to the precise numerical values encompassed within the range for brevity and clarity.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the micro-nano cellulose with excellent water holding capacity and oil holding capacity is prepared by jointly using colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment, and the yield of the nano cellulose in the micro-nano cellulose is high and can exceed 70%;
the micro-nano cellulose provided by the invention is prepared from mushroom insoluble dietary fibers, can be applied to food, and realizes high-value utilization of fiber resources of agricultural and sideline products;
the micro-nano cellulose provided by the invention is applied to the emulsion sausage, and the sensory quality evaluation of the emulsion sausage is higher.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments.
Example 1
A mushroom insoluble dietary fiber is prepared by the following steps:
(1) drying the shiitake mushroom stem pieces at 60 ℃, cooling and crushing to obtain shiitake mushroom stem powder;
(2) mixing Lentinus Edodes stem powder and solvent at a mass ratio of 1:20, adding alkaline protease at 50 deg.C and pH of 8.5, the alkaline protease content is 1.5 wt% of substrate, magnetically stirring for 1.5h, and inactivating enzyme in boiling water bath for 10 min; centrifuging for 15min in a centrifuge of 10000r/min, washing the precipitate with water, and centrifuging and washing for 2 times to obtain insoluble dietary fiber of Agaricus campestris.
An emulsified sausage, its preparation method comprises: mixing insoluble dietary fiber of Agaricus campestris with fresh pork (such as fat meat: lean meat: 1:4) at a weight ratio of fat meat to insoluble dietary fiber of Agaricus campestris of 4: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.
The formula of the emulsified sausage is as follows:
100g of mushroom insoluble dietary fiber, 2000g of fresh pork (fat: lean meat: 1:4), 40g of white sugar, 50g of salt, 21g of light soy sauce, 1g of cumin powder, 1g of white pepper powder, 1g of five spice powder, 200g of starch, 31g of cooking wine, 11g of composite colloid, 50g of soybean protein, 6g of composite phosphate, 142g of ice water, 2g of erythorbic acid, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.
Example 2
A mushroom insoluble dietary fiber is prepared by the following steps:
(1) drying the shiitake mushroom pieces at 50 ℃, cooling and crushing to obtain shiitake mushroom powder;
(2) mixing the straw mushroom powder and a solvent according to a mass ratio of 1:30, adding alkaline protease at 40 ℃ and pH of 9, wherein the content of the alkaline protease is 1 wt% of a substrate, magnetically stirring for 1h, and inactivating the enzyme in a boiling water bath for 15 min; centrifuging for 5min in a centrifuge of 10000r/min, washing the precipitate with water, and centrifuging and washing for 2 times to obtain insoluble dietary fiber of Agaricus campestris.
An emulsified sausage prepared by the method of example 1, except that the insoluble dietary fiber of mushroom prepared in example 1 was replaced with the insoluble dietary fiber of mushroom prepared in this example.
Example 3
A mushroom insoluble dietary fiber is prepared by the following steps:
(1) drying the minced Tricholoma matsutake at 70 deg.C, cooling, and pulverizing to obtain Tricholoma matsutake powder;
(2) mixing Tricholoma matsutake powder and solvent at a mass ratio of 1:10, adding alkaline protease at 60 deg.C and pH of 8, magnetically stirring for 2 hr, and inactivating enzyme in boiling water bath for 20 min; centrifuging in a centrifuge of 10000r/min for 20min, washing the precipitate with water, and centrifuging and washing for 3 times to obtain insoluble dietary fiber of Agaricus campestris.
An emulsified sausage prepared by the method of example 1, except that the insoluble dietary fiber of mushroom prepared in example 1 was replaced with the insoluble dietary fiber of mushroom prepared in this example.
The mushroom of example 2 or 3 may be any one of or a combination of at least two of shiitake mushroom, volvariella volvacea, pleurotus cornucopiae, pleurotus ostreatus, flammulina velutipes, tricholoma matsutake, hericium erinaceus, and agaricus bisporus, such as shiitake mushroom and russula lentinus, pleurotus cornucopiae and tricholoma matsutake, russula lentinulata, hericium erinaceus and agaricus bisporus, tricholoma matsutake, russula mangosteen and black pleurotus ostreatus, flammulina velutipes, tricholoma matsutake, hericium erinaceus and agaricus bisporus.
Example 4
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 2 h;
(3) treating the liquid treated by the colloid mill for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;
(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage, its preparation method comprises: mixing the micro-nano cellulose with fresh pork (such as fat meat: lean meat: 1:4) at a mass ratio of 4: 1; respectively mincing fat and lean meat by a meat mincer, adding ice water, and chopping (empty chopping, salt chopping, seasoning chopping); mixing the meat paste uniformly, performing sausage filling, boiling and cooling.
The formula of the emulsified sausage is as follows:
100g of micro-nano cellulose, 2000g of fresh pork (fat: lean meat: 1:4), 40g of white sugar, 50g of salt, 21g of light soy sauce, 1g of cumin powder, 1g of white pepper powder, 1g of five spice powder, 200g of starch, 31g of cooking wine, 11g of composite colloid, 50g of soybean protein, 6g of composite phosphate, 142g of ice water, 2g of isoascorbic acid, a proper amount of shallot, ginger and garlic powder, a proper amount of monosodium glutamate and two drops of lemon juice.
Example 5
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in the example 2 with a solvent according to a mass ratio of 1:5, and uniformly stirring the mixture by magnetic force at 70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;
(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 18 ℃ for 3 h;
(3) treating the liquid treated by the colloid mill with an ultrasonic cell disruptor for 3h at the ambient temperature of 18 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 1h at the temperature of 50 ℃ and under the condition that the pH value is 5;
(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 6
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 3 with a solvent according to a mass ratio of 1:20, and uniformly stirring by magnetic force at 50 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) colloid milling the insoluble dietary fiber dispersion of Agaricus campestris at 35 deg.C for 1 hr;
(3) treating the liquid treated by the colloid mill for 1h by using an ultrasonic cell disruptor at the temperature of 35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(4) carrying out cellulase enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 1h at the temperature of 70 ℃ and under the condition that the pH value is 4;
(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 7
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 2 h;
(3) performing enzymolysis treatment on the liquid after colloid milling for 2h under the conditions of 60 ℃ and pH of 4.8;
(4) treating the liquid after enzymolysis for 2h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(5) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 8
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 2 hours at 60 ℃ and pH of 4.8 with cellulase;
(3) carrying out colloid mill treatment on the liquid after enzymolysis at the ambient temperature of 25 ℃ for 2 h;
(4) treating the liquid treated by the colloid mill for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(5) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 9
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 2 hours at 60 ℃ and pH of 4.8 with cellulase;
(3) treating the liquid after enzymolysis for 2h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(4) carrying out colloid mill treatment on the liquid obtained in the step (3) at the ambient temperature of 25 ℃ for 2 h;
(5) and (3) drying and crushing the liquid treated by the colloid mill in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 10
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(4) processing the mushroom insoluble dietary fiber dispersion liquid for 2h by an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(2) carrying out cellulase enzymolysis treatment on the liquid obtained in the step (2) for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;
(3) carrying out colloid mill treatment on the liquid after enzymolysis at 18-35 ℃ for 2 h;
(5) and (3) drying and crushing the liquid treated by the colloid mill in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Example 11
A preparation method of micro-nano cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) processing the mushroom insoluble dietary fiber dispersion liquid for 2 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(3) carrying out colloid mill treatment on the liquid obtained in the step (2) at the ambient temperature of 25 ℃ for 2 h;
(4) carrying out cellulase enzymolysis treatment on the liquid obtained in the step (3) for 2 hours at the temperature of 60 ℃ and under the condition that the pH value is 4.8;
(5) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of the embodiment 4 is only different in that the micro-nano cellulose prepared in the embodiment 4 is replaced by the micro-nano cellulose prepared in the embodiment.
Comparative example 1
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 6 h;
(3) and (3) performing rotary evaporation on the liquid treated by the colloid mill, drying in a vacuum drying oven, and crushing to obtain the lentinus edodes stem cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Comparative example 2
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) processing the mushroom insoluble dietary fiber dispersion liquid for 6h by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(3) and (3) drying and crushing the treated liquid in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Comparative example 3
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 6h at 60 ℃ and pH of 4.8 with cellulase;
(3) and (3) drying the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation, and crushing to obtain the lentinus edodes stem cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Comparative example 4
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at the ambient temperature of 25 ℃ for 3 h;
(3) treating the liquid treated by the colloid mill for 3 hours by using an ultrasonic cell disruptor at the ambient temperature of 25 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(4) and (3) drying the treated liquid in a vacuum drying oven after rotary evaporation, and crushing to obtain the lentinus edodes stem cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Comparative example 5
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 3h at 60 ℃ and pH of 4.8 with cellulase;
(2) carrying out colloid mill treatment on the liquid after the enzymolysis treatment at the ambient temperature of 25 ℃ for 3 h;
(4) and (3) performing rotary evaporation on the liquid treated by the colloid mill, drying in a vacuum drying oven, and crushing to obtain the lentinus edodes stem cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Comparative example 6
A preparation method of lentinus edodes stem cellulose comprises the following steps:
(1) mixing the mushroom insoluble dietary fiber prepared in example 1 with a solvent according to a mass ratio of 1:10, and uniformly stirring by magnetic force at 60 ℃ to obtain a mushroom insoluble dietary fiber dispersion liquid;
(2) performing enzymolysis treatment on the mushroom insoluble dietary fiber dispersion liquid for 3h at 60 ℃ and pH of 4.8 with cellulase;
(3) treating the liquid after enzymolysis at 25 deg.C for 3h with an ultrasonic cell disruptor, wherein the ultrasonic cell disruptor is operated for 10s and the interval is 10 s;
(4) and (3) drying and crushing the liquid subjected to enzymolysis in a vacuum drying oven after rotary evaporation to obtain the micro-nano cellulose.
An emulsified sausage prepared by the preparation method of example 4 is only different in that the micro-nano cellulose prepared in example 4 is replaced by the lentinus edodes stem cellulose prepared in the comparative example.
Calculating the yield of the nanocellulose in the micro-nano cellulose or the lentinus edodes stem cellulose obtained in the examples 1-11 and the comparative examples 1-6, and carrying out water and oil retention determination and sensory evaluation on the nanocellulose or the lentinus edodes stem cellulose, wherein,
the calculation method of the yield of the nano-cellulose is as follows:
preparing cellulose into 0.1% -0.2% fiber suspension, stirring uniformly, setting 4500rpm, and centrifuging for 20 min. Wherein, in the supernatant, the precipitate is dried and weighed, and the yield of the nano-cellulose is (absolute dry mass before centrifugation-absolute dry mass of the precipitate)/absolute dry mass before centrifugation.
As shown in table 1 below, it can be seen from table 1 that the yield of the nanocellulose in examples 4 to 11 is significantly better than the yield of the nanocellulose in examples 1 to 3 and comparative examples 1 to 6, and the yield of the nanocellulose in the nanocellulose prepared in examples 8 and 9 is the highest, and compared with the combination of any two of the colloid mill treatment, the ultrasonic cell disruption treatment and the enzymolysis treatment, the combination of the ultrasonic cell disruption treatment and the enzymolysis treatment, and the yield of the nanocellulose in the prepared nanocellulose by using the three treatment methods simultaneously is the highest. Therefore, the introduction of the ultrasonic cell disruption treatment can greatly improve the yield of the nano-cellulose, and the yield of the nano-cellulose is higher compared with other treatment sequences by performing the enzymolysis treatment and then performing the other two treatments (colloid mill treatment and ultrasonic cell disruption treatment).
TABLE 1 yield of nanocellulose for different examples and comparative examples
The method for measuring water and oil retention is as follows:
measurement of water holding capacity: accurately weighing 1.0g of dry sample, placing the dry sample in a 50mL centrifuge tube, adding 25mL of distilled water, shaking uniformly, placing the dry sample at a constant temperature of 37 ℃ for 12h, centrifuging the dry sample at 4000r/min for 15min, removing supernatant, weighing the mass of residue, and expressing the mass of water absorbed by each gram of dry sample as WHC (g/g) ═ m (m/g)1-m0) (ii)/m, wherein m is the dry sample mass/g; m is0Mass/g of centrifuge tube; m is1Wet samples and centrifuge tube mass/g.
Measurement of oil retention: accurately weighing 1.0g of dry sample, placing in a 50mL centrifuge tube, adding 25mL of corn germ oil, shaking, standing at 37 deg.C for 2h, centrifuging at 4000r/min for 15min, discarding supernatant, and weighing residue, wherein OHC (g/g) ═ m (m/g)1-m0) M, wherein m is the mass of a dried sample/g; m is0Mass/g of centrifuge tube; m is1Wet samples after centrifugation and centrifuge tube mass/g.
The results are shown in the following table 2, and it can be seen from the table that the water retention and oil retention of the micro-nano cellulose obtained in examples 4 to 11 are significantly better than those of the lentinus edodes stem cellulose obtained in comparative examples 1 to 6.
TABLE 2 Water and oil holding Properties of micro-nano cellulose or Lentinus edodes stem cellulose obtained by different treatments
The sensory properties of the emulsified sausages prepared in examples 1 to 11 and comparative examples 1 to 6 were evaluated by sensory evaluation using texture, color, smell and taste as evaluation indexes, wherein the texture, color, smell and taste each account for 30%, 20%, 25% and 25%, according to the sensory requirements of SB/T10279-2017, namely smoked and cooked sausage, and the evaluation criteria are shown in Table 3. The evaluation people consist of 20 classmates with sausage sensory evaluation experience.
TABLE 3 emulsion gut sensory evaluation scoring criteria
Sensory evaluation results are shown in table 4 below, and it can be seen from table 4 that the sensory evaluation scores of the emulsion sausages prepared from the micro-nanofibers obtained in examples 4 to 11 are significantly improved compared with the sensory evaluation scores of the emulsion sausages prepared from the products obtained in examples 1 to 3 and comparative examples 1 to 6.
Table 4 emulsion gut sensory evaluation scores
The applicant declares that the above description is only a specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and it should be understood by those skilled in the art that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are within the scope and disclosure of the present invention.
Claims (10)
1. A preparation method of micro-nano cellulose is characterized by comprising the following steps: carrying out pretreatment and post-treatment on the dispersion liquid of the mushroom insoluble dietary fibers to obtain micro-nano cellulose; wherein the pretreatment comprises colloid mill treatment, ultrasonic cell disruption treatment and enzymolysis treatment.
2. The method for preparing the micro-nano cellulose according to claim 1, wherein the pretreatment comprises an enzymolysis treatment, a colloid mill treatment and an ultrasonic cell disruption treatment which are sequentially performed, or the pretreatment comprises an enzymolysis treatment, an ultrasonic cell disruption treatment and a colloid mill treatment which are sequentially performed;
preferably, the mushroom is selected from any one or a combination of at least two of shiitake mushroom, straw mushroom, pleurotus cornucopiae, tricholoma matsutake, russula vinosa, black oyster mushroom, flammulina velutipes, matsutake, hericium erinaceum or agaricus bisporus, preferably shiitake mushroom, more preferably shiitake mushroom stems;
preferably, the dispersion of mushroom insoluble dietary fibers is prepared by the following method: mixing the mushroom insoluble dietary fiber with a solvent to obtain a dispersion of mushroom insoluble dietary fiber;
preferably, the mass ratio of the mushroom insoluble dietary fiber to the solvent is 1:5-1: 20;
preferably, the solvent comprises water;
preferably, the temperature of the solvent is 50 ℃ to 70 ℃;
preferably, the mushroom insoluble dietary fiber and the solvent are mixed by stirring, and the stirring is magnetic stirring.
3. The preparation method of micro-nano cellulose according to claim 1 or 2, wherein the mushroom insoluble dietary fiber is prepared by the following method:
drying mushroom, cooling, and pulverizing to obtain mushroom powder; dispersing mushroom powder in a solvent for enzymolysis, inactivating enzyme, and performing post-treatment to obtain mushroom insoluble dietary fiber;
preferably, the mushrooms are dried at the temperature of 50-70 ℃;
preferably, the mass ratio of the mushroom powder to the solvent is 1:10-1: 30;
preferably, the enzymolysis is carried out by using alkaline protease, and the content of the alkaline protease is 1-2 wt% of the substrate;
preferably, the temperature of the enzymolysis is 40-60 ℃;
preferably, the pH of the enzymatic hydrolysis is 8-9;
preferably, the enzymolysis time is 1h-2 h;
preferably, after enzymolysis, enzyme is inactivated by boiling water bath for more than 10 min;
preferably, the post-processing comprises: centrifuging in a centrifuge with rotation speed of 10000r/min for 5-20 min, and washing the obtained precipitate with water; the above operations are repeated for more than 2 times.
4. The method for preparing micro-nano cellulose according to any one of claims 1 to 3, wherein the colloid mill treatment is carried out at an ambient temperature of 18 ℃ to 35 ℃;
preferably, the colloid mill treatment time is 1h-3 h.
5. The method for preparing micro-nano cellulose according to any one of claims 1 to 4, wherein the ultrasonic cell disruption treatment is performed on an ultrasonic cell disruptor;
preferably, the time of the ultrasonic cell disruption treatment is 1h-3 h;
preferably, the power of the ultrasonic cell disruption treatment is 400W-600W;
preferably, the environmental temperature of the ultrasonic cell disruption treatment is 18-35 ℃;
preferably, the ultrasonic cell disruption instrument works for 10s and is intermittently operated for 10s during the ultrasonic cell disruption treatment.
6. The preparation method of the micro-nano cellulose according to any one of claims 1 to 5, wherein the temperature of the enzymolysis treatment is 50 ℃ to 70 ℃;
preferably, the pH of the enzymatic treatment is 4-5, preferably 4.8;
preferably, the time of the enzymolysis treatment is 2-4 h;
preferably, the enzymatic treatment is carried out using cellulase; the concentration of the cellulase is 100U/g-500U/g.
7. The method for preparing micro-nano cellulose according to any one of claims 1 to 6, comprising the following steps:
(1) drying mushroom at 50-70 deg.C, cooling, and pulverizing to obtain mushroom powder;
(2) mixing mushroom powder and a solvent according to a mass ratio of 1:10-1:30, performing enzymolysis by using alkaline protease at the temperature of 40-60 ℃, wherein the enzymolysis pH is 8-9, the content of the alkaline protease is 1-2 wt% of a substrate, the enzymolysis time is 1-2 h, performing magnetic stirring for 1-2 h after enzymolysis, and inactivating the enzyme for more than 10min by using a boiling water bath; centrifuging in a centrifuge with rotation speed of 10000r/min for 5min-20min, washing the obtained precipitate with water, and repeating the centrifuging and washing operations for more than 2 times to obtain insoluble dietary fiber of Agaricus campestris;
(3) mixing the mushroom insoluble dietary fiber and a solvent according to the mass ratio of 1:5-1:20, and uniformly stirring by magnetic force at the temperature of 50-70 ℃ to obtain mushroom insoluble dietary fiber dispersion liquid;
(4) performing colloid milling treatment on the mushroom insoluble dietary fiber dispersion liquid at 18-35 ℃ for 1-3 h;
(5) treating the liquid treated by the colloid mill for 1h-3h in an ultrasonic cell disruptor at the temperature of 18-35 ℃, wherein the ultrasonic cell disruptor works for 10s and the interval is 10 s;
(6) performing enzymolysis treatment on the liquid treated by the ultrasonic cell disruption instrument for 2 to 4 hours under the conditions of 50 to 70 ℃ and pH of 4 to 5, wherein the concentration of the cellulase is 100 to 500U/g;
(7) carrying out rotary evaporation on the liquid treated in the step (4), the step (5) and the step (6), drying in a vacuum drying oven, and crushing to obtain micro-nano cellulose;
wherein, the step (4), the step (5) and the step (6) have no sequence.
8. A micro-nano cellulose prepared by the preparation method of the micro-nano cellulose according to any one of claims 1 to 7.
9. The micro-nano cellulose according to claim 8, wherein the mass percentage of the nano cellulose in the micro-nano cellulose is 52.85% -70.15%.
10. The use of the micro-nano cellulose according to claim 8 or 9 in an emulsion sausage.
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