CN114365767A - Light-eating milk shake and preparation method thereof - Google Patents
Light-eating milk shake and preparation method thereof Download PDFInfo
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- CN114365767A CN114365767A CN202210138493.XA CN202210138493A CN114365767A CN 114365767 A CN114365767 A CN 114365767A CN 202210138493 A CN202210138493 A CN 202210138493A CN 114365767 A CN114365767 A CN 114365767A
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- 238000002360 preparation method Methods 0.000 title claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 169
- 108010028690 Fish Proteins Proteins 0.000 claims abstract description 83
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- 229920001285 xanthan gum Polymers 0.000 claims abstract description 73
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- 239000000230 xanthan gum Substances 0.000 claims abstract description 73
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 48
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- 241000207199 Citrus Species 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
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- 239000000853 adhesive Substances 0.000 abstract description 2
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- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 7
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
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- 235000013365 dairy product Nutrition 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical compound C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
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- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000007946 flavonol Chemical class 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a light-eating milk shake, which comprises the following components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water. The light-eating milkshake calcium ion, amino acid, protein, antioxidant substance and the like prepared by the invention have high content, and the product has rich taste levels, and meets the requirements of the young, middle and old people on healthy 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 light-eating milk shake and a preparation method thereof.
Background
The citrus antioxidant dietary fiber is a bioactive substance extracted from orange peel (a flavedo layer and a albedo layer), and the citrus antioxidant dietary fiber is mainly used in the product, wherein the citrus antioxidant dietary fiber is water-insoluble dietary fiber which is rich in natural antioxidant components such as flavonoids (anthocyanin, flavan, flavone, flavonol and flavanol). At present, the dietary fiber has been proved to have remarkable antioxidant activity and is widely applied to food preservation and functional food research. The orange is the first and the second fruits in China, 40 to 50 percent of peel by-products are generated in the orange processing process, and the peel utilized by the orange is almost 25 percent of the whole fruit. Wherein, rich dietary fiber can not be reasonably utilized, or the processing economic value is low, and the utilization rate of the antioxidant dietary fiber is not high.
China is a big country for freshwater fish production, but the utilization rate of freshwater fish is only about 40%, and a large amount of high-quality resources such as middle fish skin, fish scales, fish fins, swim bladder and the like, which are byproducts of freshwater fish processing, are wasted, pollute the environment and destroy the ecological balance. The freshwater fish processing by-product is the main source of the fish protein glue in the product. The fish protein glue comprises main components of gelatin, collagen and the like. The fish 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. The fish protein glue is extracted and deodorized from fish by-products such as fish scales by recovering the fish by-products such as fish scales and the like in modes of reduced pressure soaking, ultrasonic treatment and the like, so that the fish protein glue with low cost and high quality is obtained, the utilization of freshwater fish is improved, the resource waste is reduced, and the environment is protected.
Under the development trend of the current society, people gradually catch up with the standard of accurate nutrition, and under the great age with gradually established big health concept, low-fat and high-nutrition food is gradually favored by the market. The invention provides the low-fat milk shake with low cost and high nutritional value by taking the citrus and freshwater fish byproducts as raw materials. The method has the advantages of ensuring high nutritive value, reducing cost and resource waste, effectively utilizing the resources and implementing a sustainable development strategy.
Disclosure of Invention
The invention provides a light-eating milk shake, which comprises the following components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the preparation method 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;
(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 deionized water, 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 glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Further, the components are as follows according to the weight portion: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 2-10 parts of xanthan gum, 1-3 parts of mogroside and 2 parts of yoghourt leavening agent.
Further, in the step (1), the freshwater fish is one of grass carp, black carp and silver carp; the solid-liquid mass ratio of the scales of the freshwater fish soaked in the deionized water is 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, the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: putting the dried orange peel residues into a colloid mill for crushing;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into an ethanol aqueous solution with volume fraction of 72% for extraction for 4-6 h under an ultrasonic environment, and then carrying out vacuum concentration and recrystallization to obtain a dietary fiber crude product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 3-5 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
Further, the preparation method of the shrimp shell powder-dogwood compound extracting solution comprises the following steps:
a. soaking the pacific krill shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, soaking for 4-5 hours, then performing solid-liquid separation, washing the solid phase with deionized water for 3 times, then adding the solid phase into the neutral protease solution according to a solid-liquid mass ratio of 1:15 for enzymolysis for 3-4 hours, performing solid-liquid separation after the enzymolysis is finished, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution according to the solid-liquid mass ratio of 1:15 for 5-8 min, adding acetic acid with the solute mass fraction of 2-5% to adjust the pH of the solution to be neutral, adding hydrogen peroxide with the solute mass fraction of 1-2% to the solution, keeping the temperature of 50 +/-5 ℃ in a water bath for 5-6 h, and removing the solid phase through solid-liquid separation, wherein the liquid phase is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃, carrying out heat preservation for 8-10 h, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and mixing the shrimp shell powder extracting solution and the dogwood extracting solution to obtain the shrimp shell powder-dogwood composite extracting solution.
Further, in the step a, in the mixed aqueous solution of lactic acid and citric acid, the mass percentage of lactic acid is 3% -5%, the mass percentage of citric acid is 5% -7%, and the balance is water; the mass fraction of neutral protease in the neutral protease solution is 1%; in the step b, the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; in the step c, the mixing mass ratio of the shrimp shell powder extracting solution to the dogwood extracting solution is 1: 1.
Further, in the second step, the crushing time is 10-30 min; in the third step, the pressure of the dynamic high-pressure microjet homogenizer is 50 MPa-200 MPa, and the treatment is carried out for 3-5 times; in the fourth step, the mass ratio of liquid to material is 20-100: 1, and the ultrasonic power is 200-600W.
The invention has the beneficial effects that: the light-eating milkshake calcium ion, amino acid, protein, antioxidant substance and the like prepared by the invention have high content, and the product has rich taste levels, and meets the requirements of the young, middle and old people on healthy 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 light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 2 parts of xanthan gum, 1 part of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 3 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood compound extracting solution comprises the following steps:
a. soaking the euphausia pacifica shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, wherein the mass percentage of the lactic acid is 3%, the mass percentage of the citric acid is 7%, and the balance is water; soaking for 4h, performing solid-liquid separation, washing a solid phase with deionized water for 3 times, and then adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid to liquid being 1:15 for enzymolysis for 3h, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, carrying out solid-liquid separation, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution for 5min according to the solid-liquid mass ratio of 1:15, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and then adding hydrogen peroxide with solute mass fraction of 1% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; keeping the temperature of the water bath constant to 50 +/-5 ℃ and preserving the heat for 5 hours, and removing solid phase by solid-liquid separation to obtain liquid phase which is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃ and keeping the temperature for 8 hours, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and uniformly mixing the shrimp shell powder extracting solution and the dogwood extracting solution according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extracting solution.
Example 2
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 5 parts of xanthan gum, 2 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 4 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood compound extracting solution comprises the following steps:
a. soaking the euphausia pacifica shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, wherein the mass percentage of the lactic acid is 4%, the mass percentage of the citric acid is 6%, and the balance is water; soaking for 4h, performing solid-liquid separation, washing a solid phase with deionized water for 3 times, and then adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid to liquid being 1:15 for enzymolysis for 3h, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, carrying out solid-liquid separation, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution for 6min according to the solid-liquid mass ratio of 1:15, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and then adding hydrogen peroxide with solute mass fraction of 1% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; keeping the temperature of the water bath constant to 50 +/-5 ℃ and preserving the heat for 5 hours, and removing solid phase by solid-liquid separation to obtain liquid phase which is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃ and keeping the temperature for 9 hours, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and uniformly mixing the shrimp shell powder extracting solution and the dogwood extracting solution according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extracting solution.
Example 3
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 8 parts of xanthan gum, 2 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 4 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood compound extracting solution comprises the following steps:
a. soaking the euphausia pacifica shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, wherein the mass percentage of the lactic acid is 4%, the mass percentage of the citric acid is 6%, and the balance is water; soaking for 5h, performing solid-liquid separation, washing a solid phase with deionized water for 3 times, and then adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid to liquid being 1:15 for enzymolysis for 4h, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, carrying out solid-liquid separation, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution for 7min according to the solid-liquid mass ratio of 1:15, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and then adding hydrogen peroxide with solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; keeping the temperature of the water bath constant to 50 +/-5 ℃ and preserving the heat for 6 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃ and keeping the temperature for 9 hours, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and uniformly mixing the shrimp shell powder extracting solution and the dogwood extracting solution according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extracting solution.
Example 4
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 10 parts of xanthan gum, 3 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 5 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood compound extracting solution comprises the following steps:
a. soaking the euphausia pacifica shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, wherein the mass percentage of the lactic acid is 5%, the mass percentage of the citric acid is 5%, and the balance is water; soaking for 5h, performing solid-liquid separation, washing a solid phase with deionized water for 3 times, and then adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid to liquid being 1:15 for enzymolysis for 4h, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, carrying out solid-liquid separation, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution for 8min according to the solid-liquid mass ratio of 1:15, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and then adding hydrogen peroxide with solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; keeping the temperature of the water bath constant to 50 +/-5 ℃ and preserving the heat for 6 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃ and keeping the temperature for 10 hours, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and uniformly mixing the shrimp shell powder extracting solution and the dogwood extracting solution according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extracting solution.
Comparative example 1
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 8 parts of xanthan gum, 2 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, mixing the crude dietary fiber product in deionized water according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, keeping the temperature for 4 hours, and then freeze-drying to obtain the antioxidant dietary fiber of the comparative example.
Comparative example 2
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 8 parts of xanthan gum, 2 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
and fifthly, preparing a shrimp shell powder extracting solution, mixing the crude dietary fiber product in the shrimp shell powder extracting solution according to the solid-liquid mass ratio of 1:6, carrying out water bath at the constant temperature of 60 ℃, keeping the temperature for 4 hours, and then carrying out freeze drying to obtain the antioxidant dietary fiber of the comparative example.
The preparation method of the shrimp shell powder extracting solution comprises the following steps:
a. soaking the euphausia pacifica shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, wherein the mass percentage of the lactic acid is 4%, the mass percentage of the citric acid is 6%, and the balance is water; soaking for 5h, performing solid-liquid separation, washing a solid phase with deionized water for 3 times, and then adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid to liquid being 1:15 for enzymolysis for 4h, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, carrying out solid-liquid separation, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution for 7min according to the solid-liquid mass ratio of 1:15, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and then adding hydrogen peroxide with solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; keeping the temperature of the water bath constant to 50 +/-5 ℃ and preserving the heat for 6 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is the shrimp shell powder extracting solution of the comparative example.
Comparative example 3
A light-eating milkshake, the components comprising: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the proportion of each component by weight portion is as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 8 parts of xanthan gum, 2 parts of mogroside and 2 parts of yoghourt leavening agent. The preparation method comprises the following steps:
(1) soaking grass carp scales in deionized water according to a solid-liquid mass ratio of 1:20 to form a mixture, placing the mixture into a reduced pressure soaking device, and soaking for 30min under negative pressure, wherein the pressure of the negative pressure soaking is 0.3 standard atmospheric pressure;
(2) putting the mixture soaked under the negative pressure into an ultrasonic cleaning machine, and carrying out ultrasonic treatment, wherein the power of the ultrasonic treatment is 500W, 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 deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is 1: 6; heating and extracting with ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85 +/-5 ℃, extracting for 8h in ultrasonic water bath at constant temperature to obtain fish protein glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
Wherein the extraction of the antioxidant dietary fiber comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: pulverizing dried pericarpium Citri Tangerinae residue in colloid mill for 20 min;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer with the pressure of 100MPa for 4 times;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into 72% ethanol water solution according to the liquid-material mass ratio of 50:1, extracting for 5h under an ultrasonic environment with the ultrasonic power of 500W, and then performing vacuum concentration and recrystallization to obtain a crude dietary fiber product;
preparing a dogwood extracting solution, mixing the crude dietary fiber product in the dogwood extracting solution according to the solid-liquid mass ratio of 1:6, carrying out water bath at constant temperature of 60 ℃, preserving heat for 4 hours, and then carrying out freeze drying to obtain the antioxidant dietary fiber.
The preparation method of the dogwood extracting solution comprises the following steps: chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃ and keeping the temperature for 9 hours, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, and carrying out liquid phase concentration under reduced pressure to 1/2 of the volume of the dogwood before concentration to obtain a dogwood extracting solution.
Example 5
12 persons trained in professional yogurt sensory evaluation were selected to evaluate the randomly numbered milkshakes prepared in the examples and comparative examples, as shown in Table 2, using Table 1.
TABLE 1 milkshake evaluation criteria
TABLE 2 physical and chemical Properties and sensory evaluation of milkshakes
| Stability of | Gloss of | Taste of the product | Taste of the product | Total score | |
| Example 1 | 38.5 | 8.5 | 18.3 | 27.5 | 92.8 |
| Example 2 | 38.5 | 8.7 | 18.8 | 27.3 | 93.3 |
| Example 3 | 39.1 | 8.9 | 19.5 | 27.7 | 95.2 |
| Example 4 | 38.7 | 9.2 | 19.4 | 28.4 | 95.7 |
The stability and oxidation resistance of the light-weight milkshake prepared by the method described in each example and comparative example were measured, and the method for measuring the stability of the light-weight milkshake was: weighing a proper amount of yoghourt (w0) and placing the yoghourt into a centrifuge tube (w1), placing the centrifuge tube into a temperature-controllable centrifuge for centrifugation, wherein the temperature is 10 ℃, the centrifugal force is 200 Xg, and the centrifugation is 15 min. After the centrifugation was complete, the supernatant was poured off and weighed w 2. The calculation formula of the water holding capacity of the yoghourt is as follows: WHC (%) ═ 100 × (W1-W2)/W0. The degree of oxidation resistance is measured by the clearance rate of ABTS free radicals by taking vitamin C as a control. The results are shown in Table 3.
TABLE 3 milkshake Water holding Rate and ABTS radical scavenging Capacity
| Examples | Water holding capacity of sour milk | ABTS radical clearance |
| Example 1 | 83.8±1.4％ | 93.1±2.7％ |
| Example 2 | 84.4±1.7％ | 94.4±3.1％ |
| Example 3 | 85.2±1.5％ | 94.9±2.3％ |
| Example 4 | 85.8±1.1％ | 95.6±2.6％ |
| Comparative example 1 | 70.3±0.8％ | 79.3±1.8％ |
| Comparative example 2 | 74.8±1.2％ | 83.0±2.1％ |
| Comparative example 3 | 72.5±1.0％ | 84.7±2.4％ |
As can be seen from Table 3, the light-diet milk shake prepared by the method has good stability and is easy to industrially produce and store, and the light-diet milk shake prepared by the method has high oxidation resistance. Compared with the comparative example 3 and the comparative examples 1 to 3, it can be seen that after the dietary fiber crude product prepared by the invention is subjected to subsequent treatment by using the shrimp shell powder-dogwood compound extracting solution, the water retention rate and the oxidation resistance of the milk shake can be remarkably improved, and experiments prove that the compound effect of the shrimp shell powder and the dogwood extracting solution is obviously better than that of a single-component extracting solution, which is probably because the number of the antioxidant active groups on the surface of the treated dietary fiber is remarkably increased, and the ABTS free radical clearance rate of the product is remarkably improved.
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. A light-eating milkshake characterized in that the components comprise: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yogurt starter, mogroside and deionized water; the preparation method 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;
(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 deionized water, 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 glue solution, and freeze-drying to obtain fish protein glue;
(5) adding a proper amount of distilled water into the fish protein glue and the xanthan gum to prepare a mixed solution with the total concentration of the fish protein glue and the xanthan gum being 0.5% (w/v) to form a fish protein glue-xanthan gum composite solution;
(6) weighing skimmed milk powder, adding into distilled water to prepare 13.5% (w/v) skimmed milk powder solution, and dissolving at room temperature;
(7) adding the skimmed milk powder solution into the fish protein glue-xanthan gum composite solution, heating in water bath at 95 ℃ for 10min, and preparing into a skimmed milk liquid-fish protein glue-xanthan gum mixed solution;
(8) air cooling the skim milk liquid-fish protein glue-xanthan gum mixed solution to 40 ℃, adding a yoghourt starter, uniformly stirring and fermenting to prepare yoghourt milk shake;
(9) adding the antioxidant dietary fiber and the mogroside into the yoghourt milkshake, uniformly stirring, sterilizing at high pressure, and sealing for storage to obtain the light-eating milkshake.
2. The light-eating milkshake according to claim 1, wherein the components are in parts by weight as follows: 5 parts of antioxidant dietary fiber, 50 parts of fish protein glue, 45 parts of skimmed milk powder, 2-10 parts of xanthan gum, 1-3 parts of mogroside and 2 parts of yoghourt leavening agent.
3. The light milk shake of claim 1, wherein in step (1), the freshwater fish is one of grass carp, herring and silver carp; the solid-liquid mass ratio of the scales of the freshwater fish soaked in the deionized water is 1: 10-20; the pressure of the negative pressure soaking is below 0.3 standard atmospheric pressure.
4. The light-eating milkshake according to claim 1, wherein in the step (2), the power of the ultrasonic treatment is 300-500W, and the treatment time is 10min or more.
5. The light-eating milkshake according to claim 1, wherein the antioxidant dietary fiber extraction comprises the following specific steps:
firstly, freeze-drying treatment: washing the orange peel residues with pure water, and drying the orange peel residues for 24 hours by using a freeze dryer;
secondly, low-temperature superfine grinding: putting the dried orange peel residues into a colloid mill for crushing;
thirdly, dynamic high-pressure micro-jet pretreatment, namely treating the crushed orange peel residue solution by a dynamic high-pressure micro-jet homogenizer;
fourthly, high-intensity ultrasonic assisted alcohol extraction: adding the citrus peel residues subjected to dynamic high-pressure micro-jet treatment into an ethanol aqueous solution with volume fraction of 72% for extraction for 4-6 h under an ultrasonic environment, and then carrying out vacuum concentration and recrystallization to obtain a dietary fiber crude product;
and fifthly, preparing a shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product in the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature of the water bath constant to 60 ℃, preserving the heat for 3-5 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
6. The light-weight milkshake according to claim 5, wherein the preparation method of the shrimp shell powder-dogwood compound extract comprises the following steps:
a. soaking the pacific krill shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of 1:12, soaking for 4-5 hours, then performing solid-liquid separation, washing the solid phase with deionized water for 3 times, then adding the solid phase into the neutral protease solution according to a solid-liquid mass ratio of 1:15 for enzymolysis for 3-4 hours, performing solid-liquid separation after the enzymolysis is finished, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A;
b. soaking the solid phase A in a sodium hydroxide solution according to the solid-liquid mass ratio of 1:15 for 5-8 min, adding acetic acid with the solute mass fraction of 2-5% to adjust the pH of the solution to be neutral, adding hydrogen peroxide with the solute mass fraction of 1-2% to the solution, keeping the temperature of 50 +/-5 ℃ in a water bath for 5-6 h, and removing the solid phase through solid-liquid separation, wherein the liquid phase is the shrimp shell powder extracting solution;
c. chopping dogwood fruits into small pieces, adding the small pieces into deionized water according to the solid-liquid mass ratio of 1:10, carrying out water bath at constant temperature of 60 +/-5 ℃, carrying out heat preservation for 8-10 h, then carrying out air cooling to normal temperature, carrying out solid-liquid separation, carrying out liquid phase concentration under reduced pressure to 1/2 of the volume before concentration to obtain a dogwood extracting solution, and mixing the shrimp shell powder extracting solution and the dogwood extracting solution to obtain the shrimp shell powder-dogwood composite extracting solution.
7. The light-weight milk shake according to claim 6, wherein in the step a, the mixed aqueous solution of lactic acid and citric acid contains 3-5% by weight of lactic acid, 5-7% by weight of citric acid and the balance of water; the mass fraction of neutral protease in the neutral protease solution is 1%; in the step b, the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; the adding mass of the hydrogen peroxide is 5 times of that of the solid phase A; in the step c, the mixing mass ratio of the shrimp shell powder extracting solution to the dogwood extracting solution is 1: 1.
8. The light-weight milkshake according to claim 5, wherein in the second step, the crushing time is 10-30 min; in the third step, the pressure of the dynamic high-pressure microjet homogenizer is 50 MPa-200 MPa, and the treatment is carried out for 3-5 times; in the fourth step, the mass ratio of liquid to material is 20-100: 1, and the ultrasonic power is 200-600W.
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