CN114365767B - Light milk shake and preparation method thereof - Google Patents

Light milk shake and preparation method thereof Download PDF

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CN114365767B
CN114365767B CN202210138493.XA CN202210138493A CN114365767B CN 114365767 B CN114365767 B CN 114365767B CN 202210138493 A CN202210138493 A CN 202210138493A CN 114365767 B CN114365767 B CN 114365767B
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liquid
fish protein
deionized water
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CN114365767A (en
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任韵洁
刘俊
张宇航
梅梦霏
赵俊凯
丁子俊
刘丹
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Jiangxi Normal University
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    • 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

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  • 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 milk shake, which comprises the following components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water. The light milk shake prepared by the invention has high contents of calcium ions, amino acids, proteins, antioxidant substances and the like, and the product has rich taste and layering, thereby meeting the requirements of current young, middle-aged and elderly people on healthy products. Meanwhile, the special requirements of eating safety, eating habits of religious believers and vegetarian caused by infectious diseases such as mad cow disease, foot-and-mouth disease and the like are solved, and the application range of the fish protein adhesive in the food field is expanded.

Description

Light milk shake and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a light milk shake and a preparation method thereof.
Background
The citrus antioxidant dietary fiber is a bioactive substance extracted from orange peel (yellow skin layer and white skin layer), and the product is mainly used as the water-insoluble dietary fiber, and is rich in natural antioxidant components such as flavonoid (anthocyanin, flavan, flavone, flavonol, flavanol) and the like. At present, dietary fibers have proved to have remarkable antioxidant activity and have been widely used in food preservation and functional food research. Citrus is the first big fruit in the world and the second big fruit in China, 40% -50% of peel byproducts can be generated in the citrus processing process, and the peel utilized by the product is almost 25% of the whole fruit. The dietary fiber is not reasonably utilized, or the processing economic value is low, and the antioxidant dietary fiber is not utilized in products with low antioxidant dietary fiber utilization rate.
China is a country where freshwater fish is produced, but the utilization rate of the freshwater fish is only about 40%, a large amount of freshwater fish processing byproducts such as middle-quality fish skin, fish scales, fish fins, swim bladders and other high-quality resources are wasted, and the environment is polluted and the ecological balance is destroyed. The processing byproducts of the freshwater fish are the main sources of the fish protein glue in the product. The fish protein glue comprises main components such as gelatin, collagen and the like. The fish protein glue has multifunctional physical and chemical properties, is used as an important food additive, and is widely applied to 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 the skin 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 habit of religious believers, the special requirements of vegetarian and the shortage of gelatin market raw materials, and the application range of the mammal albumin glue has a certain limit. For this reason, attention has been focused on other sources of collagen and gelatin products to replace protein glues made from mammals. The fish protein glue has similar physical and chemical properties to that of mammal gelatin, and is used in yoghurt, cake and other research and development production to expand the application range in food field. The fish protein glue in the fish byproducts is extracted and deodorized by recycling fish byproducts such as fish scales and the like and utilizing the modes of reduced pressure soaking, ultrasonic treatment and the like, so that the low-cost and high-quality fish protein glue 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 look at the standard of accurate nutrition, and under the large age of gradually establishing the concept of great health, low-fat and high-nutrition foods are gradually favored by the market. The invention provides the low-fat milk shake with low cost and high nutritive value by taking the byproducts of the citrus and the freshwater fish as raw materials. The method has the advantages of ensuring high nutritive value, reducing cost and resource waste, and realizing sustainable development strategy by effectively utilizing the nutrient.
Disclosure of Invention
The invention provides a light milk shake, which comprises the following components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the preparation method comprises the following steps:
(1) Soaking freshwater fish scales in deionized water to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for more than 30 min;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring, filtering, washing the solid phase with deionized water, and drying to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, heating and extracting by adopting an ultrasonic auxiliary water bath, extracting for more than 8 hours at constant temperature by adopting an ultrasonic water bath, preparing a fish protein glue solution, and freeze-drying to obtain the fish protein glue;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Further, the mixture ratio of the components in parts by weight is 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 yoghurt starter.
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 freshwater fish scales immersed in deionized water is scale/deionized water=1:10-20; the pressure of the negative pressure soaking is below 0.3 standard atmospheric pressure.
Further, in the step (2), the power of the ultrasonic treatment is 300-500W, and the treatment time is more than 10 min.
Further, the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: putting the dried citrus peel residues into a colloid mill for crushing;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol water solution with the volume fraction of 72% to extract for 4-6 hours under an ultrasonic environment, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 3-5 h, and then freeze-drying to obtain the antioxidant dietary fiber.
Further, the preparation method of the shrimp shell powder-dogwood composite 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 the solid-liquid mass ratio of solid/liquid=1:12 for 4-5 hours, then carrying out solid-liquid separation, washing a solid phase with deionized water for 3 times, adding the solid phase into the neutral protease solution according to the solid-liquid mass ratio of solid/liquid=1:15 for enzymolysis for 3-4 hours, carrying out solid-liquid separation after enzymolysis is completed, 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, then adding acetic acid with the solute mass fraction of 2% -5% into the solution to adjust the pH of the solution to be neutral, adding hydrogen peroxide with the solute mass fraction of 1% -2% into the solution, keeping the temperature in a water bath to 50+/-5 ℃ for 5-6 h, and removing the solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution;
c. cutting dogwood fruits into diced pieces, adding the diced pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature in a water bath to 60+/-5 ℃ for 8-10 hours, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and mixing the shrimp shell powder extract and the dogwood extract to obtain the shrimp shell powder-dogwood composite extract.
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 added 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 extract to the dogwood extract 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 micro-jet 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=20-100:1, and the ultrasonic power is 200-600W.
The invention has the beneficial effects that: the light milk shake prepared by the invention has high contents of calcium ions, amino acids, proteins, antioxidant substances and the like, and the product has rich taste and layering, thereby meeting the requirements of current young, middle-aged and elderly people on healthy products. Meanwhile, the special requirements of eating safety, eating habits of religious believers and vegetarian caused by infectious diseases such as mad cow disease, foot-and-mouth disease and the like are solved, and the application range of the fish protein adhesive in the food field is expanded.
Detailed Description
The following is a detailed description of embodiments:
example 1
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. High-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 3 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood composite extracting solution comprises the following steps:
a. the method comprises the steps of 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 solid/liquid=1:12, wherein the mass percentage of lactic acid in the mixed aqueous solution of lactic acid and citric acid is 3%, the mass percentage of citric acid is 7%, and the balance is water; after soaking for 4 hours, carrying out solid-liquid separation, washing a solid phase by 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/liquid=1:15 for enzymolysis for 3 hours, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, solid-liquid separation is carried out, the solid phase is washed for 3 times by deionized water, and is dried, thus obtaining 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 5min, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with the solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and adding hydrogen peroxide with the solute mass fraction of 1% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times that of the solid phase A; keeping the temperature in a water bath to 50+/-5 ℃ for 5 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution;
c. cutting dogwood fruits into diced pieces, adding the diced pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature for 8 hours at the water bath constant temperature of 60+/-5 ℃, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and uniformly mixing the shrimp shell powder extract and the dogwood extract according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extract.
Example 2
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. Preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 4 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood composite extracting solution comprises the following steps:
a. the method comprises the steps of (1) immersing the Pacific krill shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of solid/liquid=1:12, wherein the mass percentage of lactic acid in the mixed aqueous solution of lactic acid and citric acid is 4%, the mass percentage of citric acid is 6%, and the balance is water; after soaking for 4 hours, carrying out solid-liquid separation, washing a solid phase by 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/liquid=1:15 for enzymolysis for 3 hours, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, solid-liquid separation is carried out, the solid phase is washed for 3 times by deionized water, and is dried, thus obtaining 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 6min, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with the solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and adding hydrogen peroxide with the solute mass fraction of 1% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times that of the solid phase A; keeping the temperature in a water bath to 50+/-5 ℃ for 5 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution;
c. Cutting dogwood fruits into diced pieces, adding the diced pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature for 9 hours at the water bath constant temperature of 60+/-5 ℃, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and uniformly mixing the shrimp shell powder extract and the dogwood extract according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extract.
Example 3
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 4 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood composite extracting solution comprises the following steps:
a. the method comprises the steps of (1) immersing the Pacific krill shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of solid/liquid=1:12, wherein the mass percentage of lactic acid in the mixed aqueous solution of lactic acid and citric acid is 4%, the mass percentage of citric acid is 6%, and the balance is water; after soaking for 5 hours, carrying out solid-liquid separation, washing a solid phase by 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/liquid=1:15 for enzymolysis for 4 hours, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, solid-liquid separation is carried out, the solid phase is washed for 3 times by deionized water, and is dried, thus obtaining 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 7min, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with the solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and adding hydrogen peroxide with the solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times that of the solid phase A; keeping the temperature in a water bath to 50+/-5 ℃ for 6 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution;
c. Cutting dogwood fruits into diced pieces, adding the diced pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature for 9 hours at the water bath constant temperature of 60+/-5 ℃, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and uniformly mixing the shrimp shell powder extract and the dogwood extract according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extract.
Example 4
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 5 hours, and then freeze-drying to obtain the antioxidant dietary fiber.
The preparation method of the shrimp shell powder-dogwood composite extracting solution comprises the following steps:
a. the method comprises the steps of 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 solid/liquid=1:12, wherein the mass percentage of lactic acid in the mixed aqueous solution of lactic acid and citric acid is 5%, the mass percentage of citric acid is 5%, and the balance is water; after soaking for 5 hours, carrying out solid-liquid separation, washing a solid phase by 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/liquid=1:15 for enzymolysis for 4 hours, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, solid-liquid separation is carried out, the solid phase is washed for 3 times by deionized water, and is dried, thus obtaining 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 8min, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with the solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and adding hydrogen peroxide with the solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times that of the solid phase A; keeping the temperature in a water bath to 50+/-5 ℃ for 6 hours, and removing solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution;
c. Cutting dogwood fruits into diced pieces, adding the diced pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature for 10 hours at a water bath constant temperature of 60+/-5 ℃, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and uniformly mixing the shrimp shell powder extract and the dogwood extract according to the mass ratio of 1:1 to obtain the shrimp shell powder-dogwood composite extract.
Comparative example 1
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. mixing the crude dietary fiber product in deionized water according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath 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 food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. High-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. preparing shrimp shell powder extracting solution, mixing the crude dietary fiber product into the shrimp shell powder extracting solution according to the solid-liquid mass ratio of 1:6, carrying out water bath constant temperature to 60 ℃, carrying out heat preservation 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. the method comprises the steps of (1) immersing the Pacific krill shell powder in a mixed aqueous solution of lactic acid and citric acid according to a solid-liquid mass ratio of solid/liquid=1:12, wherein the mass percentage of lactic acid in the mixed aqueous solution of lactic acid and citric acid is 4%, the mass percentage of citric acid is 6%, and the balance is water; after soaking for 5 hours, carrying out solid-liquid separation, washing a solid phase by 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/liquid=1:15 for enzymolysis for 4 hours, wherein the mass fraction of neutral protease in the neutral protease solution is 1%; after enzymolysis, solid-liquid separation is carried out, the solid phase is washed for 3 times by deionized water, and is dried, thus obtaining 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 7min, wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; then adding acetic acid with the solute mass fraction of 2% into the solution to adjust the pH of the solution to be neutral, and adding hydrogen peroxide with the solute mass fraction of 2% into the solution, wherein the adding mass of the hydrogen peroxide is 5 times that of the solid phase A; and (3) keeping the temperature in a water bath to 50+/-5 ℃ for 6 hours, and carrying out solid-liquid separation to remove solid phase, wherein the liquid phase is the shrimp shell powder extracting solution in the comparative example.
Comparative example 3
A light food milkshake comprising the components: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the weight portion of each component 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 yoghurt starter. The preparation method comprises the following steps:
(1) Soaking grass carp scales in deionized water according to the solid-liquid mass ratio of scale/deionized water=1:20 to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for 30min, wherein the negative pressure soaking pressure is 0.3 standard atmospheric pressure;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment with the power of 500W and the frequency of 100kHz for 10min;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring at the speed of 80r/min, filtering, washing the solid phase with deionized water for 3 times, and drying at 80 ℃ to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, wherein the solid-liquid mass ratio of the fish scales to the deionized water is=1:6; heating and extracting by adopting an ultrasonic-assisted water bath, wherein the ultrasonic power is 150W, the frequency is 100kHz, the water bath temperature is 85+/-5 ℃, the ultrasonic water bath is used for extracting for 8 hours at constant temperature, the fish protein glue solution is prepared, and the fish protein glue is obtained through freeze drying;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light-weight milk shake.
Wherein the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: pulverizing dried citrus peel residue in colloid mill for 20min;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer, wherein the pressure of the dynamic high-pressure micro-jet homogenizer is 100Mpa, and treating for 4 times;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol aqueous solution with the volume fraction of 72% according to the ratio of liquid to material mass ratio liquid/material=50:1, extracting for 5 hours under an ultrasonic environment with the ultrasonic power of 500W, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. Preparing dogwood extracting solution, mixing the crude dietary fiber product into the dogwood extracting solution according to the solid-liquid mass ratio of 1:6, carrying out water bath constant temperature to 60 ℃, carrying out heat preservation 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: cutting fructus Corni into pieces, adding the pieces into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature in a water bath to 60+/-5 ℃ for 9 hours, then air-cooling to normal temperature, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain the fructus Corni extract.
Example 5
12 trained yogurt sensory evaluation personnel were selected to evaluate the random number milkshakes prepared in each of the above examples and comparative examples primarily through Table 1, with the evaluation results shown in Table 2.
Table 1 milk shake evaluation criteria
Table 2 physicochemical Properties and sensory evaluation of milkshake
Stability of Gloss of the product Taste of the tea Mouthfeel 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 degree of oxidation resistance of the light food shakes prepared by the methods described in the examples and comparative examples were determined by: weighing a proper amount of yoghourt (w 0) and placing the yoghourt into a centrifuge tube (w 1), centrifuging the centrifuge tube in a temperature-controllable centrifuge at 10 ℃ for 15min at a centrifugal force of 200 Xg. After centrifugation, the supernatant was decanted and weighed as w2. The formula for calculating the water holding capacity of the yoghurt is as follows: WHC (%) =100× (W1-W2)/W0. The degree of oxidation resistance was determined by measuring the clearance of ABTS free radicals against vitamin C as a control. The results are shown in Table 3.
TABLE 3 milk shake water holdup and ABTS radical scavenging Capacity
Examples Yogurt Water holdup ABTS radical scavenging rate
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-food milkshake prepared by the method of the invention has good stability, is easy for industrial production and preservation, and has high oxidation resistance. The comparison example 3 and the comparison examples 1-3 show that after the subsequent treatment of the crude dietary fiber product prepared by the invention by adopting the shrimp shell powder-dogwood composite extract, the water retention rate and the oxidation resistance of the milk shake can be obviously improved, and experiments prove that the composite effect of the shrimp shell powder and the dogwood extract is obviously better than that of the single-component extract, which is probably due to the obvious increase of the number of antioxidant active groups on the surface of the treated dietary fiber, and the obvious improvement of the ABTS free radical clearance of the product.
The foregoing detailed description of the embodiments of the present invention will be provided to those skilled in the art, and the detailed description and the examples should not be construed as limiting the invention.

Claims (5)

1. A light food milkshake characterized in that the composition comprises: antioxidant dietary fiber, fish protein glue, skimmed milk powder, xanthan gum, yoghurt starter, mogroside and deionized water; the preparation method comprises the following steps:
(1) Soaking freshwater fish scales in deionized water to form a mixture, and placing the mixture into a reduced pressure soaking device for negative pressure soaking for more than 30 min;
(2) Placing the mixture after the negative pressure soaking into an ultrasonic cleaner, and performing ultrasonic treatment;
(3) Adding the mixture subjected to ultrasonic treatment into a stirrer, stirring, filtering, washing the solid phase with deionized water, and drying to obtain clean and impurity-free fish scales;
(4) Adding the fish scales treated by the method into deionized water, heating and extracting by adopting an ultrasonic auxiliary water bath, extracting for more than 8 hours at constant temperature by adopting an ultrasonic water bath, preparing a fish protein glue solution, and freeze-drying to obtain the fish protein glue;
(5) Adding proper 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 of 0.5% (w/v) so as 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, and heating in a water bath at 95 ℃ for 10 min to prepare a skimmed milk solution-fish protein glue-xanthan gum mixed solution;
(8) Cooling the defatted milk-fish protein gel-xanthan gum mixed solution to 40 ℃ in an air cooling way, adding a yoghurt starter, uniformly stirring and fermenting to prepare a yoghurt shake;
(9) Adding the antioxidant dietary fiber and the mogroside into the yogurt milkshake, uniformly stirring, sterilizing under high pressure, and sealing and preserving to obtain the light food milkshake;
the specific steps of the antioxidant dietary fiber extraction are as follows:
1. and (3) freeze drying: washing the citrus peel residues with pure water, and drying the citrus peel residues for 24 hours by adopting a freeze dryer;
2. low temperature superfine pulverizing: putting the dried citrus peel residues into a colloid mill for crushing;
3. dynamic high-pressure micro-jet pretreatment, namely treating the crushed citrus peel residue solution by a dynamic high-pressure micro-jet homogenizer;
4. high-intensity ultrasonic-assisted alcohol extraction: adding the citrus peel residue subjected to dynamic high-pressure microjet treatment into an ethanol water solution with the volume fraction of 72% to extract for 4-6 hours under an ultrasonic environment, and then carrying out vacuum concentration and recrystallization to obtain a crude dietary fiber product;
5. Preparing shrimp shell powder-dogwood composite extracting solution, mixing the crude dietary fiber product into the shrimp shell powder-dogwood composite extracting solution according to the solid-liquid mass ratio of 1:6, keeping the temperature in a water bath to 60 ℃, keeping the temperature for 3-5 hours, and then freeze-drying to obtain the antioxidant dietary fiber;
the preparation method of the shrimp shell powder-dogwood composite 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 the solid-liquid mass ratio of solid/liquid=1:12 for 4-5 hours, then carrying out solid-liquid separation, washing a solid phase with deionized water for 3 times, adding the solid phase into a neutral protease solution according to the solid-liquid mass ratio of solid/liquid=1:15 for enzymolysis for 3-4 hours, carrying out solid-liquid separation after enzymolysis is completed, washing the solid phase with deionized water for 3 times, and drying to obtain a solid phase A; wherein in the mixed aqueous solution of lactic acid and citric acid, the mass percent of lactic acid is 3-5%, the mass percent of citric acid is 5-7%, and the balance is water; the mass fraction of neutral protease in the neutral protease solution is 1%;
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, then adding acetic acid with the solute mass fraction of 2% -5% into the solution to adjust the pH of the solution to be neutral, adding hydrogen peroxide with the solute mass fraction of 1% -2% into the solution, keeping the temperature in a water bath to 50+/-5 ℃ for 5-6 h, and removing the solid phase by solid-liquid separation, wherein the liquid phase is shrimp shell powder extracting solution; wherein the mass fraction of solute in the sodium hydroxide solution is 5%, and the balance is water; the added mass of the hydrogen peroxide is 5 times of that of the solid phase A;
c. Chopping dogwood fruits into chopped cubes, adding the chopped cubes into deionized water according to the solid-liquid mass ratio of solid/liquid=1:10, keeping the temperature in a water bath to 60+/-5 ℃ for 8-10 hours, then air-cooling to normal temperature, carrying out solid-liquid separation, concentrating the liquid phase under reduced pressure to 1/2 of the volume before concentration to obtain dogwood extract, and mixing the shrimp shell powder extract and the dogwood extract to obtain the shrimp shell powder-dogwood composite extract, wherein the mixing mass ratio of the shrimp shell powder extract to the dogwood extract is 1:1.
2. The light milk shake according to claim 1, wherein the weight proportions of the components are 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 yoghurt starter.
3. The light food shake of claim 1, wherein in step (1), the freshwater fish is one of grass carp, black carp, and silver carp; the solid-liquid mass ratio of the freshwater fish scales immersed in deionized water is scale/deionized water=1:10-20; the pressure of the negative pressure soaking is below 0.3 standard atmospheric pressure.
4. The light milk shake of claim 1, wherein in step (2), the power of the ultrasonic treatment is 300-500W, and the treatment time is more than 10 min.
5. The light food shake of claim 1, wherein in step two, the crushing time is 10-30 min; in the third step, the pressure of the dynamic high-pressure micro-jet 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=20-100:1, and the ultrasonic power is 200-600W.
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