CN114568698A - Sialic acid-containing composition and preparation method thereof - Google Patents
Sialic acid-containing composition and preparation method thereof Download PDFInfo
- Publication number
- CN114568698A CN114568698A CN202011383333.9A CN202011383333A CN114568698A CN 114568698 A CN114568698 A CN 114568698A CN 202011383333 A CN202011383333 A CN 202011383333A CN 114568698 A CN114568698 A CN 114568698A
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- China
- Prior art keywords
- sialic acid
- solution
- alginate
- sodium
- gel
- Prior art date
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- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 title claims abstract description 113
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 title claims abstract description 111
- 239000000203 mixture Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 235000010410 calcium alginate Nutrition 0.000 claims abstract description 43
- 239000000648 calcium alginate Substances 0.000 claims abstract description 43
- 229960002681 calcium alginate Drugs 0.000 claims abstract description 43
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 43
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 22
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- 239000000499 gel Substances 0.000 claims description 79
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 26
- 235000010413 sodium alginate Nutrition 0.000 claims description 26
- 239000000661 sodium alginate Substances 0.000 claims description 26
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- 239000007864 aqueous solution Substances 0.000 claims description 24
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 21
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 14
- 229910001424 calcium ion Inorganic materials 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 13
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
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- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
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- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000275012 Sesbania cannabina Species 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
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- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
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- 235000000346 sugar Nutrition 0.000 description 1
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- 230000002194 synthesizing effect Effects 0.000 description 1
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- 239000011345 viscous material Substances 0.000 description 1
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Abstract
The invention belongs to the technical field of food, and particularly relates to a composition containing sialic acid and a preparation method thereof. The sialic acid-containing composition comprises sialic acid, calcium alginate, a sweetening agent and water, wherein the mass fraction of the sialic acid is controlled to be 0.1-0.5%, the mass fraction of the calcium alginate is controlled to be 0.1-1%, the solid content of filamentous gel in a system is 25-90%, and the pH value is 5-7.5. The composition containing sialic acid can be used as food or beverage, the appearance and the texture of the composition are very similar to those of the traditional natural fresh stewed cubilose, the gel is in a stretched-thread shape, the sialic acid content is controllable, the nutritional value is high, and the requirements of different grades of products in the market are met; meanwhile, the food is more convenient to prepare and eat.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a composition containing sialic acid and a preparation method thereof.
Background
The bird's nest is built by mixing and coagulating saliva and down feather of swiftlet of the family Rayidae and various swallows of the same genus, is a traditional rare health-preserving treasure, and has the main reason of beautifying and enhancing the immunity and the like because of being rich in a bioactive substance, namely neuraminic acid-sialic acid.
The natural cubilose raw material source is difficult to stabilize, not all raw materials meet the market standard, the sialic acid content is greatly different, and the content of each raw material is different and can not be unified. The traditional edible mode is that the dry edible bird's nest is soaked and boiled with water and slow fire after hair is removed, because the soaking and boiling are time-consuming and labor-consuming, the hair removal is labor-consuming, and some deep chemical processing procedures such as glue brushing, bleaching, fumigation and the like are involved to replace manual hair picking, sialic acid in the edible bird's nest can be damaged differently, certain loss is caused, and the efficacy and the function of the edible bird's nest are influenced. In addition, these deep chemical processing steps also introduce components harmful to the human body, such as heavy metals.
Therefore, with the trend that health, efficacy and convenience concepts become popular in modern diet, a sialic acid drink or food which is equivalent to natural cubilose in nutrition function and has the characteristics of delicious taste, convenience in eating and the like needs to be provided to make up for the defects of natural fresh stewed cubilose.
Disclosure of Invention
The first object of the present invention is to provide a composition containing sialic acid. The composition containing the sialic acid can be used as food or beverage, the appearance and the texture of the composition are very similar to those of the traditional natural fresh stewed cubilose, the gel is in a stretched-thread shape, the sialic acid content is controllable, the nutritional value is high, and the requirements of different grades of products in the market are met; meanwhile, the food is more convenient to prepare and eat.
The sialic acid-containing composition comprises sialic acid, calcium alginate, a sweetening agent and water, wherein the mass fraction of the sialic acid is controlled to be 0.1-0.5%, the mass fraction of the calcium alginate is controlled to be 0.1-1%, the solid content of calcium alginate filamentous gel in a system is 25-90%, and the pH value is 5-7.5.
The research of the invention finds that most of the simulated cubilose products on the market or the artificially synthesized simulated cubilose products mentioned in the literature have the name of cubilose appearance but do not have the real effect of cubilose, although a small amount of products are added with a small amount of real cubilose, the content of main effect components of cubilose acid/sialic acid is reduced, and the appearance, the taste and the nutritional effect of the partial products are obviously different from those of natural fresh stewed cubilose; for example, the product is in the form of granules, while it is in the form of a gel, and has a too hard or too soft mouthfeel.
Therefore, the technical personnel of the scheme discover that calcium alginate generated by combining sodium alginate and calcium ions can be used as a gel substance in the sialic acid composition by screening the existing food raw materials including various gel additives, but the obtained colloid has irregular shape and appearance and cannot form the wiredrawing appearance of the natural fresh stewed cubilose.
After a large number of experimental researches, we find that when the content ratio of sialic acid, calcium alginate and filamentous gel solid and the pH value of a system meet the requirements in the range, the obtained composition is closer to the appearance, texture and taste of natural stewed cubilose, has the nutritional value of natural cubilose and can be used as a substitute to meet market demands.
Preferably, the mass fraction of the sialic acid is controlled to be 0.1-0.5%, the mass fraction of the calcium alginate is controlled to be 0.1-0.5%, the solid content of the filamentous gel of the calcium alginate is controlled to be 40-90%, and the pH value is controlled to be 6.5-7.5. The obtained composition has appearance, taste, texture and flavor similar to natural fresh stewed cubilose.
In the composition, the content of the sialic acid can be adjusted according to the application requirements of actual products so as to meet the requirements of different consumer groups in the market.
The sweetener is selected from sucrose, aspartame, acesulfame potassium, stevioside, sugar alcohol, etc.; the addition amount of the sweetening agent is 0.01% -20%.
Preferably, the sweetening agent is sucrose or sugar alcohol, and the addition amount is 3-15%. Wherein the sucrose can be white sugar, crystal sugar, etc. according to different forms.
The agent used to adjust the pH in the present invention may be sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, potassium hydroxide, or sodium hydroxide.
The sialic acid containing composition further comprises a thickening agent; the method not only can stabilize the system, but also has great influence on indexes such as viscosity, gas taste and the like in subsequent sensory evaluation.
The thickener is selected from agar, gelatin, sodium caseinate, acacia, tamarind polysaccharide gum, sesbania gum, agar, carrageenan, pectin, xanthan gum, beta-cyclodextrin, sodium carboxymethylcellulose (CMC-Na), sodium carboxymethyl starch, hydroxypropyl starch or propylene glycol alginate; the addition amount is 0.01-1%.
Preferably, the thickener is sodium carboxymethylcellulose (CMC-Na) or agar or xanthan gum.
In some applications, a preservative may be added to the composition in an amount of 0.02-0.1% in view of product storage, and may be selected from potassium sorbate, sorbic acid, sodium benzoate, paraben, or nisin.
As one embodiment of the invention, the sialic acid-containing composition comprises the following components in percentage by mass: 0.1-0.5% of sialic acid, 0.3-0.5% of calcium alginate, 0.01-20% of sweetening agent, 0.01-1% of addition amount, 40-90% of solid content of calcium alginate filiform gel and pH of 6.5-7.5.
Preferably, the sialic acid-containing composition comprises the following components in percentage by mass: sialic acid 0.1-0.5%, calcium alginate 0.3-0.5%, sweetening agent 3-10%, thickening agent 0.04-0.1%, filamentous calcium alginate gel solid content 40-90%, and water in balance, and pH is 6.5-7.5.
The second object of the present invention is to provide a method for preparing the above sialic acid containing composition, comprising: spraying the water solution A containing sodium alginate into the water solution B containing calcium ions to prepare filamentous gel; adding the obtained filamentous gel into water solution C containing sialic acid and sweetener, and mixing.
We find that the content of sialic acid is easy to lose in the preparation process; the analysis reasons are mainly as follows: 1. the prepared sialic acid beverage usually needs to be drunk after high-temperature sterilization or stored for a shelf life, and the sialic acid is partially decomposed and lost by high-temperature treatment such as 121 ℃/30 min; 2. longer shelf life also results in further breakdown losses of some sialic acid.
Therefore, we find that the above problems can be effectively solved by controlling the adding mode of sialic acid, specifically, the loss of sialic acid in the previous process can be avoided by adding the mixed solution of the formed calcium alginate into the sialic acid-containing aqueous solution, and simultaneously, the decomposition loss of sialic acid in the high-temperature treatment or long-term storage process can be avoided under the action of calcium alginate gel and by reasonably controlling the pH value of the sialic acid-containing aqueous solution system, so that the content of sialic acid in products of different batches can be kept stable.
Although the calcium alginate gel can be generated by combining sodium alginate and calcium ions, the gel prepared by conventional mixing is unstable and is easy to be in a egg-flower shape, or the taste is too hard or too soft, and the gel has a remarkable difference from the natural fresh stewed cubilose in appearance and taste texture.
Therefore, the inventor finds that by controlling the ratio of the concentration of the sodium alginate in the aqueous solution A to the concentration of the calcium ions in the aqueous solution B in the mixing process and the mass ratio of the sodium alginate to the calcium ions, not only can the gel stability be improved, but also the appearance and the appearance are similar to those of natural fresh stewed bird's nest, and meanwhile, the mouthfeel and the texture such as Q elasticity, chewiness and the like are also similar to those of the natural fresh stewed bird's nest. The specific control is as follows:
the mass fraction of sodium alginate in the aqueous solution A is 1-5%, preferably 3-5%. The aqueous solution A is obtained by the following method: dissolving sodium alginate at 40-60 deg.C, and removing bubbles by ultrasonic and standing.
The mass fraction of calcium ions in the aqueous solution B is 3-10%, preferably 5-10%.
The ratio of the mass fraction of sodium alginate in the aqueous solution A to the mass fraction of calcium ions in the aqueous solution B is 1: (0.6-10), preferably 1: (1-4), more preferably 1: (1-2).
As one embodiment of the invention, the mass fraction of sodium alginate in the aqueous solution A is 3-5%, and the mass fraction of calcium ions in the aqueous solution B is 5-6%; the ratio of the mass fraction of sodium alginate in the aqueous solution A to the mass fraction of calcium ions in the aqueous solution B is 1: (1-2).
The water solution B is food grade calcium water solution, preferably calcium lactate water solution and calcium chloride water solution, and has better gel property and gel transparency.
In the preparation process of the filamentous gel, the spraying speed of the aqueous solution A containing sodium alginate can be determined according to gel production equipment, for example, 0.2ml/h-6ml/h, as long as the filamentous gel can be obtained.
And the aqueous solution C can also be added with auxiliaries such as a thickening agent, a preservative and the like.
The invention has the following beneficial effects:
the sialic acid-containing composition has the advantages that the content of main functional components of sialic acid is stable, the appearance and the taste of the sialic acid-containing composition are similar to those of natural stewed cubilose, and the sialic acid-containing composition has the effects of the natural cubilose and is more convenient to prepare and eat.
Drawings
FIG. 1 shows the measurement results of sialic acid content.
Figure 2 is the intensity score results for the 9 sensory attributes.
FIG. 3 is a graph of principal component analysis for different samples (10 samples. times.9 variables).
FIG. 4 is a graph of principal component analysis of sample properties.
FIG. 5 is a sample property profile.
Fig. 6 is a graph of overall preference score and saliency analysis.
Detailed Description
The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
The raw material sources are as follows:
sialic acid: in the form of N-acetylneuraminic acid (Neu5Ac) was produced by the Applicant himself by fermentation method CN 109232672A. CAS:131-48-6, molecular formula: C11H19NO9, molecular weight: 309.27, melting point: 185 ℃ and 187 ℃, white powder, easily dissolved in water.
Sodium alginate: food grade, molecular formula C6H7O6Na, structural unit molecular weight 222, typical average value of macromolecules 10000-600000. Milky to pale yellow or light tan filiform, granular or powdery.
Calcium lactate: food grade, using starch and sugar as raw materials, inoculating lactobacillus, fermenting, directly extracting, and synthesizing lactic acid and calcium hydroxide (or calcium carbonate) to obtain calcium lactate as food additive. Chemical name of calcium alpha-hydroxypropionate, molecular formula C6H10CaO5.nH2O (n ═ 0-5), white crystalline powder or granules. Calcium chloride may also be selected.
pH regulator: sodium bicarbonate: food grade, white crystalline powder.
Example 1
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.1%, calcium alginate 0.3%, sweetening agent sucrose 3%, thickening agent CMC-Na 0.05%, and water in balance, wherein the content of filamentous gel solid is 40%, and the pH value is 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 3% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium chloride was prepared into a solution having a mass concentration of 6%.
(3) C, preparing solution (soup stock): mixing CMC-Na, cane sugar and sialic acid with water in proportion, and adjusting the pH value of the system to 7 by sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10, spraying and extruding the solution A into the solution B at a spraying and extruding speed of 4.8mL/h to form filamentous gel; it is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup stock) to make the solid content (calcium alginate filamentous gel) 40%, and making into sialic acid beverage.
Example 2
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.2%, calcium alginate 0.5%, sweetening agent sucrose 8%, thickening agent agar 0.1%, and water in balance, wherein the solid (filamentous gel) content is 45%, and the pH is 6.5; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with a mass concentration of 4% by using pure water, stirring the solution in a constant-temperature water bath at 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium chloride was prepared into a solution having a mass concentration of 6%.
(3) C, preparing solution (soup stock): mixing CMC-Na, sucrose and sialic acid with water in proportion, and adjusting the pH of the system to 7 by sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10, spraying and extruding the solution A into the solution B at a spraying and extruding speed of 4.8mL/h to form filamentous gel; it is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup stock) to make the solid content (calcium alginate filamentous gel) 40%, and making into sialic acid beverage.
Example 3
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.3%, calcium alginate 0.3%, sweetening agent sucrose 4%, thickening agent xanthan gum 0.05%, water balance, solid (filamentous gel) content of 50%, and pH of 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 3% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium lactate is prepared into a solution with the mass concentration of 5%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10 percent, the solution A is sprayed and extruded into the solution B, the spraying and extruding speed is 5mL/h, and the filiform gel is formed. It is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup base) to make the solid content (calcium alginate filamentous gel) be 50%, and making into sialic acid beverage.
Example 4
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.4%, calcium alginate 0.2%, sweetening agent sucrose 5%, thickening agent agar 0.05%, water balance, solid (filamentous gel) content of 60%, and pH of 7.3; sodium bicarbonate as pH regulator.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 3% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium chloride is prepared into a solution with the mass concentration of 8%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10, spraying and extruding the solution A into the solution B at a spraying and extruding speed of 4.8mL/h to form filamentous gel; it is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup stock) to make the solid content (calcium alginate filamentous gel) 40%, and making into sialic acid beverage.
Example 5
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.5%, calcium alginate 0.7%, sweetening agent sucrose 10%, thickening agent agar 0.05%, water balance, solid (filamentous gel) content of 50%, and pH of 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 7% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium chloride is prepared into a solution with the mass concentration of 10%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10, spraying and extruding the solution A into the solution B at a spraying and extruding speed of 4.8mL/h to form filamentous gel; it is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup stock) to make the solid content (calcium alginate filamentous gel) 40%, and making into sialic acid beverage.
Example 6
A sialic acid-containing composition comprises the following components in percentage by mass:
sialic acid 0.1%, calcium alginate 0.2%, sweetening agent sucrose 6%, thickening agent agar 1%, water balance, solid (filamentous gel) content of 50%, and pH of 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 2% by using pure water, stirring the solution in a constant-temperature water bath at 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium lactate is prepared into a solution with the mass concentration of 20%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10 proportion, the solution A is sprayed and extruded into the solution B, the spraying and extruding speed is 5mL/h, and filamentous gel is formed. It is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup base) to make the solid content (calcium alginate filamentous gel) be 50%, and making into sialic acid beverage.
Example 7
This example provides a sialic acid-containing composition, which comprises the following components in parts by mass:
sialic acid 0.1%, calcium alginate 0.5%, sweetening agent sucrose 6%, thickening agent agar 0.05%, water balance, solid (filamentous gel) content of 50%, and pH of 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 5% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves.
(2) B, preparing a solution: calcium lactate is prepared into a solution with the mass concentration of 2%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10 percent, the solution A is sprayed and extruded into the solution B, the spraying and extruding speed is 5mL/h, and filamentous gel is formed. It is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup base) to make the solid content (calcium alginate filamentous gel) be 50%, and making into sialic acid beverage.
Comparative example 1
The product comprises the following components: 30% of snow swallow (calculated by dry snow swallow);
the preparation method comprises the following steps: soaking nidus Collocaliae, adding pure water at a certain proportion, decocting for 15min, and softening.
Comparative example 2
The product comprises the following components: peach gum 20% (calculated on dry peach gum);
the preparation method comprises the following steps: soaking the peach gum, adding pure water according to a certain proportion, and decocting for 1h until the peach gum is completely soft and rotten.
Comparative example 3
A method for preparing a composition containing sialic acid comprises the following steps:
(1) preparing solution A: preparing sodium alginate solution with mass concentration of 0.5% with pure water, stirring in constant temperature water bath of 40-60 deg.C until completely dissolved, and removing bubbles by ultrasonic wave.
(2) B, preparing a solution: calcium lactate is prepared into a solution with the mass concentration of 2%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: and (3) spraying and extruding the solution A into the solution B at a spraying and extruding speed of 5mL/h according to a proportion of 10, wherein the obtained calcium alginate colloid cannot be solidified and is stirred to be in an egg flower state (at the moment, the content of the calcium alginate in the system is inevitably lower than 0.1%).
Comparative example 4
The present example provides a sialic acid-containing composition, which comprises the following components by weight:
sialic acid 0.3%, calcium alginate 3%, sweetening agent sucrose 6%, thickening agent agar 0.05%, water balance, solid (filamentous gel) content of 50%, and pH of 7; sodium bicarbonate as a pH adjusting agent.
The preparation steps are as follows:
(1) preparing solution A: preparing sodium alginate into a solution with the mass concentration of 3% by using pure water, stirring the solution in a constant-temperature water bath at the temperature of 40-60 ℃ until the solution is completely dissolved, and removing bubbles by using ultrasonic waves; sialic acid was added in an amount of 0.3% by mass.
(2) B, preparing a solution: calcium lactate is prepared into solution with the mass concentration of 5%.
(3) C, preparing solution (soup stock): mixing agar, cane sugar and sialic acid with water according to a certain proportion, and regulating the pH value of the system to be 7 by using sodium bicarbonate.
(4) Preparation of filamentous gel:
according to the volume ratio of the solution A to the solution B of 1: 10, and the solution A is sprayed and extruded into the solution B at the spraying and extruding speed of 5mL/h to form the wiredrawing gel. It is then filtered, leaving a filamentous gel fraction;
(5) mixing: adding the filamentous gel into the solution C (soup base) to make the solid content (calcium alginate filamentous gel) be 50%, and making into sialic acid beverage.
The test shows that the colloid has astringent taste and does not enter the subsequent sensory evaluation link.
Effect verification
The first test example: determination of sialic acid content
Determination method of sialic acid content: high Performance Liquid Chromatography (HPLC) assay: shimadzu Lc-15 c; detection Column Bio-Rad AMINEX HPX 87H Organic Analysis Column (300X 7.8 mm); the column temperature is 60 ℃; the mobile phase is 6mmol sulfuric acid, and the flow rate is 0.6 ml/min; the detection wavelength is 210 nm.
Detection of the actual content of sialic acid in the sialic acid beverage: sialic acid drinks with the concentration of 100mg/100g, 200mg/100g, 300mg/100g, 400mg/100g and 500mg/100g were prepared based on the formulation of example 1, and the results of measuring the actual content of sialic acid are shown in FIG. 1 (all experiments were repeated 3 times, and the results of the experiments were average values of 3 times).
As can be seen from fig. 1, the sialic acid variation range: -10.1% -0.6%, with slight loss, but with little overall variation, the sialic acid content can be maintained within a more satisfactory range, ensuring that its efficacy is not affected.
Test example two: sensory evaluation of the product
At present, the market has no industry standard about the bird's nest performance index, and in order to examine the sensory attributes of products, the applicant establishes a set of quantitative descriptive sensory analysis methods for compositions containing sialic acid.
The method comprises the following steps:
1. establishment of sensory evaluation attribute words
Two commercially available instant edible bird's nests are taken as sensory evaluation objects, samples are placed in a disposable transparent plastic cup with a cover, and are coded by 3 random numbers and presented to a sensory evaluator. The maximum number of descriptors used independently by the evaluator listed all the sensory descriptors that can be perceived from the three aspects of appearance, texture, taste, respectively. The evaluator was asked to avoid using words with emotional colors, yielding the following 37 descriptors.
TABLE 1 original sensory descriptors
| Taste descriptor | Number of times | Texture descriptor | Number of times | Appearance descriptor | Number of times |
| Sweet taste | 18 | Thick and |
3 | Suspension/ |
4 |
| Rock candy sweet | 1 | Viscosity of |
9 | Velvet-like material like |
1 |
| |
4 | Sense of |
4 | Glittering and translucent | 1 |
| Fishy smell of |
1 | Brittleness | 5 | Clear and penetrate | 3 |
| |
1 | |
2 | |
1 |
| Taste of protein | 1 | |
2 | Colour(s) | 4 |
| |
1 | Smooth and comfortable | 3 | White fungus like | 1 |
| Taste of |
1 | Soft |
4 | ||
| |
1 | |
1 | ||
| |
1 | Hardness of solid | 1 | ||
| |
1 | |
2 | ||
| |
1 | |
1 | ||
| |
1 | Fineness of |
3 | ||
| |
1 | |
1 | ||
| Taste of eight- |
1 | ||||
| Taste of |
1 |
The evaluator expressed the repeated descriptors by discussing the meaning of each descriptor and incorporating the meaning to get the final list of sensory attributes, as in table 2, and expressed the intensity of each attribute on a 0-7 point scale by discussing the agreed intensity.
TABLE 2 organoleptic evaluation descriptors and definitions
2. Sensory evaluation consistency verification
The intensity scores of the 9 sensory attributes by all panelists are shown in the box type figure 2, wherein the scores of the three attributes of gummy taste, viscosity and crispiness are very concentrated, and the scores of the two attributes of sweet taste, Q elasticity and granular sensation are separated from the scores of the individual panelists, but the overall scores are also concentrated. The scores for protein taste, clarity and color were relatively scattered, but the fluctuations were within 3 points, indicating better agreement by the panel.
3. Sensory attribute evaluation
PCA is an unsupervised pattern recognition method, and is a multivariate statistical method for carrying out dimension reduction processing through linear combination of original variables and compressing original variable information to the first few Principal Components (PCs), and the spatial distribution of samples can be defined by a two-dimensional or three-dimensional projection diagram consisting of scores and loads and represents the relationships among various samples and between the samples and the variables.
According to the invention, a commercial fresh stewed cubilose product is selected as a relative standard, and other samples are compared with natural fresh stewed cubilose to obtain a sensory evaluation result of the product.
Sample preparation: 942 example 1, 524 example 2, 729 example 3, 493 example 6, 216 example 7, 225 comparative example 1, 138 comparative example 2, 649 commercially available bird's nest a, 307 commercially available bird's nest B, 501 commercially available bird's nest beverage with added sialic acid (the main colloid is calcium alginate);
the evaluation was made from appearance, mouthfeel, texture, and the intensity was scored for different attributes and corresponding intensities to a score of 7 (none-0; similarly present-1; slight-2; medium-3-4; heavy-5-6; very heavy-7). The overall preference of the sample is scored after all attributes are considered comprehensively, and the overall preference is scored into 9 points (like-9 points, like-8 points, like-7 points, like-6 points, dislike and dislike-5 points, dislike-4 points, like-3 points, dislike-2 points and dislike-1 points).
FIG. 3 is a graph of principal component analysis for different samples (10 samples. times.9 variables).
As can be seen from fig. 3, the cumulative contribution rate of the first principal component and the second principal component is 85.21%, wherein the first principal component is 58.78%, the second principal component is 26.43%, and the total contribution rate of the first two principal components is greater than 85%, which is a good explanation for the overall variation.
As can be seen in fig. 3, the samples are roughly classified into 3 types:
examples 942 example 1, 524 example 2, 729 example 3, 649 commercial bird's nest a and 307 commercial bird's nest B were of the first type (first quadrant);
138 comparative example 2 peach gum, 216 example 7, 501 commercial sialite bird's nest drink was of the second type (second quadrant);
225 comparative example 1 cousina 493 example 6 is of the third type (quadrant four).
The results show that: examples 1, 2, 3 are closer to the natural fresh stewed bird's nest on the market, but differ more from comparative example 1 and comparative example 2; examples 6 and 7 were prepared from similar materials as examples 1 and 3, but were prepared using similar extrusion techniques, which resulted in a difference in the formulation and mouthfeel from commercially available cubilose.
The test results of examples 4 and 5 are slightly inferior to those of examples 1 to 3, but significantly superior to those of the other comparative examples.
The test results of example 7 show that: compared with the products obtained in the examples 1 to 3, the product obtained in the example 7 has slightly poor gel property, and the prepared gel is milky white, and the difference of visual representation is relatively slightly large.
4. Differences and similarities between sample properties
Integrated sample and attribute distribution PCA fig. 4, the closer the sample and attribute are, the stronger the attribute is. As can be seen from fig. 4, samples 942, example 1, 649, example 2, 729, example 3 and 307, commercially available bird's nest B, had a strong protein taste, sweetness and clarity; sample 138 the peach gum of comparative example 2 was darker in color and more viscous; the commercial sialic acid bird's nest beverage 501 is heavy in gel flavor; while sample 225, comparative example 1, the swiftlet has a pronounced crisp, grainy and elastic feel.
5. Sample attribute distribution spider graph
It can also be seen from FIG. 5 that comparative examples 2 and 225, comparative example 1, sample 138, are significantly different from the commercial bird's nest A, example 649, example 729, example 3, and the commercial bird's nest B4 samples of sample 942, example 1; samples 942 samples example 1, 649 commercial bird's nest a, 729 example 3 and 307 commercial bird's nest B showed relatively closely overlapping and consistent profiles, four closely.
6. Overall preference and significance
As can be seen from fig. 6, the overall preference scores were not significantly different between examples 1, 2 and 3 and the commercially available bird's nest a (commercially available sample 1) and the commercially available bird's nest B (commercially available sample 2), and the scores of the comparative example 1 and the comparative example 2 were significantly different from and significantly lower than those of the example 1, the commercially available bird's nest a and the commercially available bird's nest B.
Although examples 4 to 6 were different from the commercially available products in taste properties, they were recognized by most of the panelists in terms of preference, which was higher than that of the comparative example.
The test examples show that the composition containing sialic acid is similar to natural stewed cubilose in appearance, mouthfeel and texture, the preference evaluation is high, the sialic acid content is stable, and the nutritional value is high.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A sialic acid-containing composition is characterized by comprising sialic acid, calcium alginate, a sweetening agent and water, wherein the mass fraction of the sialic acid is controlled to be 0.1-0.5%, the mass fraction of the calcium alginate is controlled to be 0.1-1%, the solid content of calcium alginate filamentous gel in the system is 25-90%, and the pH value is 5-7.5.
2. The sialic acid-containing composition according to claim 1, wherein the sialic acid content is controlled to 0.1-0.5% by mass, the calcium alginate content in filamentous gel is controlled to 40-90% by mass, and the pH is controlled to 6.5-7.5.
3. The sialic acid containing composition of claim 1 or 2, wherein the sweetener is selected from one or more of sucrose, aspartame, acesulfame k, stevioside, or sugar alcohols;
and/or the addition amount of the sweetening agent is 0.01-20%;
and/or the agent for adjusting the pH is sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, potassium hydroxide, or sodium hydroxide.
4. The sialic acid containing composition of claim 3, further comprising a thickening agent;
the thickening agent is selected from one or more of agar, gelatin, sodium caseinate, arabic gum, tamarind seed polysaccharide gum, sesbania gum, agar, carrageenan, pectin, xanthan gum, beta-cyclodextrin, sodium carboxymethylcellulose, sodium carboxymethyl starch, hydroxypropyl starch or propylene glycol alginate; the addition amount is 0.01-1%;
preferably, the sialic acid composition further comprises a preservative;
the preservative is selected from one or more of potassium sorbate, sorbic acid, sodium benzoate, nipagin ester or nisin, and the addition amount is 0.02-0.1%.
5. The sialic acid containing composition according to claim 4, which comprises the following components in percentage by mass: sialic acid 0.1-0.5%, calcium alginate 0.3-0.5%, sweetening agent 0.01-20%, thickening agent 0.01-1%, wherein the solid content of calcium alginate filamentous gel is 40-90%, the rest is water, and pH is 6.5-7.5;
preferably, the sialic acid composition comprises the following components in percentage by mass: sialic acid 0.1-0.5%, calcium alginate 0.3-0.5%, sweetening agent 3-10%, thickening agent 0.04-0.1%, wherein the solid content of calcium alginate filamentous gel is 40-90%, the rest is water, and pH is 6.5-7.5.
6. A method for preparing a sialic acid containing composition of any one of claims 1-5, comprising: spraying the water solution A containing sodium alginate into the water solution B containing calcium ions to prepare filamentous gel; adding the obtained filamentous gel into water solution C containing sialic acid and sweetener, and mixing.
7. The method of preparing a sialic acid containing composition of claim 6, wherein the aqueous solution A comprises 1-5% by weight sodium alginate;
and/or the mass fraction of calcium ions in the aqueous solution B is 3-10%.
8. Process for the preparation of a composition comprising sialic acid according to claim 6, characterized in that the ratio between the mass fraction of sodium alginate in aqueous solution A and the mass fraction of calcium ions in aqueous solution B is 1: (0.6-10), preferably 1: (1-4).
9. The method of claim 8, wherein the aqueous solution A contains 3-5% by weight of sodium alginate and the aqueous solution B contains 5-6% by weight of calcium ions; the ratio of the mass fraction of sodium alginate in the aqueous solution A to the mass fraction of calcium ions in the aqueous solution B is 1: (1-2).
10. The method for preparing a sialic acid containing composition of claim 9, wherein the aqueous solution C further comprises a thickener and a preservative.
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