CN116268102A - Fresh stewed flower glue product with repairing effect and preparation method thereof - Google Patents
Fresh stewed flower glue product with repairing effect and preparation method thereof Download PDFInfo
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- CN116268102A CN116268102A CN202310209311.8A CN202310209311A CN116268102A CN 116268102 A CN116268102 A CN 116268102A CN 202310209311 A CN202310209311 A CN 202310209311A CN 116268102 A CN116268102 A CN 116268102A
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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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Abstract
The invention relates to the technical field of food preparation, and discloses a fresh stewed flower glue product with a repairing effect and a preparation method thereof. The fresh stewing flower gum product with the repairing effect comprises: 0.1 to 0.5 weight percent of angelica dahurica powder, 0.1 to 0.4 weight percent of raspberry powder, 0.01 to 0.05 weight percent of chamomile powder, 0.15 to 0.5 weight percent of acerola cherry powder, 0.05 to 0.1 weight percent of bonito elastic protein powder, 1 to 5 weight percent of rock candy, 6 to 10 weight percent of flower gum and the balance of milk. The preparation method comprises the steps of uniformly mixing the components. The fresh stewing flower gum product provided by the invention not only endows the flower gum product with fruit taste, but also can endow the product with skin repair function on the basis of keeping the effects of supplementing various vitamins and trace elements and short peptides and amino acids capable of being used for synthesizing collagen by introducing medicine and food homology and plant extraction components into the formula.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a fresh stewed flower gum product with a repairing effect and a preparation method thereof.
Background
The flower gum is the dried swimming bladder, is listed as ' sea eight delicacies ' together with bird's nest, sea cucumber and the like, has the collagen content of more than 80 percent, is rich in vitamins, minerals, trace elements and other substances, and has high nutritive value. In China, the flower gum has a two thousand year eating history, and during the period, the flower gum also goes through the transition from tribute to make-up, and from tasting fresh to nourishing, and the appearance of modern food processing technology makes the flower gum appear in the market as a novel nourishing product raw material.
Among the existing flower gum products in the market, the flower gum products most widely sold are instant flower gum besides dry flower gum, and besides, the flower gum products comprise flower gum desserts, flower gum porridge and the like. Chinese patent CN 109090502A discloses an instant flower gum product and a preparation method, wherein soup boiled by chicken feet, pig bones, pig feet and the like is stewed with the fishy smell removed flower gum, the obtained instant flower gum product is rich in colloid, and the instant flower gum is used as the most common flower gum product for daily collagen maintenance, and continuously pushes out new products towards various tastes. Chinese patent CN 11127169A discloses an instant compound flower gum and a preparation method thereof, wherein brown rice, black rice, white millet and the like are adopted as auxiliary materials for compounding, finally, the instant compound flower gum can be obtained after being filled, sealed and steamed together with dry steamed flower gum, and the instant compound flower gum is stewed with rice raw materials by adopting flower gum, can be used as meal replacement when a body is supplemented to obtain collagen.
The flower gum is a collagen-rich substance, and the characteristics of the product in terms of taste and the like can be improved by adding different auxiliary materials, so that the product meets the common requirement that consumers supplement polypeptide and amino acid which can synthesize the collagen. However, with the gradual expansion of the market size of the gum and the continuous increase of consumer population, people begin to have higher pursuit and expectations for the gum product, and the existing gum product cannot meet some common scene demands except for providing basic effects of maintenance, for example, skin metabolic damage caused by night-time, long-term use of electronic products and the like brought by modern fast-paced life, and more deep skin repair is required for organisms in such scenes as post-operation or post-partum population, post-menstrual women and the like, and in addition, more and more consumers are favored for zero-addition, fresh and healthy food representations for the gum product itself. Based on the above scenes and the trend of demand, the existing flower gum products cannot meet the demands of consumers, which is unfavorable for the development and expansion of flower gum markets, and the exploration and development of new processing technology and higher-quality flower gum products are beneficial to the high-value application of flower gum, and can be more favorable for the deep development of flower gum industry.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide a fresh stewed flower glue product with a repairing effect and a preparation method thereof.
The invention is realized in the following way:
in a first aspect, an embodiment of the present invention provides a fresh-stewed-flower gum product with repairing effect, comprising:
0.1 to 0.5 weight percent of angelica dahurica powder, 0.1 to 0.4 weight percent of raspberry powder, 0.01 to 0.05 weight percent of chamomile powder, 0.15 to 0.5 weight percent of acerola cherry powder, 0.05 to 0.1 weight percent of bonito elastic protein powder, 1 to 5 weight percent of rock candy, 6 to 10 weight percent of flower gum and the balance of milk;
in a second aspect, an embodiment of the present invention provides a method for preparing the above-mentioned spline gum product, comprising mixing radix Angelicae Dahuricae powder, rubi fructus powder, flos Chrysanthemi powder, acerola cherry powder, bonito elastin powder, spline gum, crystal sugar and milk.
In an alternative embodiment, the method comprises:
mixing radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, needle cherry powder, bonito elastic protein powder with milk dissolved with crystal sugar, shearing and homogenizing at 10000-30000rpm for 3-10min to form milk-like structure and embedding powdery particulate matter to obtain base solution;
mixing the gum with the base fluid.
In an alternative embodiment, the method further comprises, after mixing the spline gum with the base fluid:
and placing the mixed product in an environment with the pressure of 2.0-2.5bar at the temperature of 121-126 ℃ for sterilization treatment for 10-18 min.
In an alternative embodiment, the method further comprises treating the spline prior to mixing the spline with the base fluid, the treating comprising:
soaking the dried flower gum in pure water at normal temperature to soften the dried flower gum;
the flower gum soaked at normal temperature is steamed for 2 to 5 minutes by steam at normal pressure;
removing fishy smell of the dried and steamed flower gum;
and cleaning the fishy smell removed flower gum to remove impurities therein, and then removing water.
In an alternative embodiment, the deodorization treatment is performed in the following manner:
and (3) soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 5-10 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 20-50:1, and the mass ratio of the pure water to the fresh ginger slices is 10-40:1.
In an alternative embodiment, the method for cleaning the fishy smell removed flower gum to remove impurities therein is as follows:
and cleaning for 3-7 times by adopting clear water, wherein the condition that no turbid matters appear is adopted.
In an alternative embodiment, the moisture is removed by: and (3) placing the cleaned gum into a centrifuge, and treating for 5-10 min at the rotating speed of 3000-6000 rpm.
In an alternative embodiment, the dry flower gum is treated in water for a period of 30 to 60 minutes.
The invention has the following beneficial effects:
the fresh stewed flower gum product with the repairing effect provided by the application has the advantages that due to the fact that the fresh stewed flower gum product is matched with various fruit powders, fruit taste is given to the flower gum product, and the medicinal and edible homology and plant extraction components are introduced into the formula, so that the product can maintain and supplement various vitamins and trace elements, and can be used for synthesizing the short peptide and amino acid of the collagen, and can also give the skin repairing function to the product.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a microscopic state of a base fluid before shearing;
FIG. 2 is a microscopic view of the base fluid after shearing to form the base fluid;
FIG. 3 is a photograph of the morphology of the spline in the product of example 1;
FIG. 4 is a photograph of the morphology of the spline in the product of comparative example 1;
fig. 5 is a photograph of the morphology of the spline in the product of comparative example 2.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The pattern gum product with repairing effect and the preparation method thereof provided by the embodiment of the invention are specifically described below.
The fresh stewing flower gum product with the repairing effect provided by the embodiment of the invention comprises the following components:
0.1 to 0.5 weight percent of angelica dahurica powder, 0.1 to 0.4 weight percent of raspberry powder, 0.01 to 0.05 weight percent of chamomile powder, 0.15 to 0.5 weight percent of acerola cherry powder, 0.05 to 0.1 weight percent of bonito elastic protein powder, 1 to 5 weight percent of rock candy, 6 to 10 weight percent of flower gum and the balance of milk.
The radix angelicae powder, the raspberry powder, the chamomile powder and the acerola cherry powder which are related in the application are all water extracts.
The addition of the medicinal and edible components (radix angelicae powder and raspberry powder) can act on the inflammatory phase of skin repair, and can relieve skin injury caused by inflammation; the chamomile powder can promote the generation of organism growth factors, thereby finally promoting skin metabolism; the acerola cherry powder is rich in vitamin C and can be used for promoting the synthesis of collagen by organisms. The interaction of different components ensures that the fresh stewed flower gum not only can supplement collagen, but also can repair damaged skin.
Therefore, the fresh stewed flower gum product with the repairing effect provided by the embodiment of the invention has the advantages that due to the fact that a plurality of fruit powders are matched, the fruit taste of the flower gum product is endowed, and the medicinal and edible homology and the plant extraction components are introduced into the formula, so that the product can keep and supplement the effects of a plurality of vitamins and trace elements, and short peptides and amino acids which can be used for synthesizing collagen, and can endow the product with the skin repairing function, and therefore, the product provided by the embodiment of the invention has stronger efficacy in efficacy, and is suitable for wider target people.
The preparation method of the fresh stewed flower gum product with the repairing effect provided by the embodiment of the application comprises the following steps:
mixing radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, acerola cherry powder, bonito elastin powder, colla Corii Asini, crystal sugar and milk.
Specifically, the preparation method comprises the following steps:
s1, pretreatment of dry flower glue
The dried flower gum is washed by water for several times and then soaked in pure water for 30-60 min at normal temperature.
The pretreatment process of the dry flower glue is a process of preliminarily removing some sundries or foreign matters stored in the dry flower glue, and the dry flower glue becomes soft after being soaked in the warm water, so that the sundries and the foreign matters are easy to fall off.
S2, dry steaming flower glue
The pretreated gum is placed in a steaming cabinet and is dried and steamed for 2 to 5 minutes by using normal pressure water vapor.
The shape of the flower gum changes from the apparent point of view and becomes curled, collagen in the flower gum changes into gelatin from the microscopic composition change, and molecular acting force changes, so that the flower gum changes into curls, and after the collagen changes into gelatin, the flower gum has better water absorption capacity, and is beneficial to the subsequent foaming of the flower gum.
The time for steaming the glue is not too long, and the glue is excessively soft after foaming. .
S3, soaking the flower glue to remove fishy smell
And (3) soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 5-10 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 20-50:1, and the mass ratio of the pure water to the fresh ginger slices is 10-40:1.
The principle of removing fishy smell of the flower gum is based on the fact that fishy smell substances in the flower gum are organic micromolecular substances in nature, the flower gum can be dissolved in polar solvents such as cooking wine and the like, meanwhile, the addition of spice can cover part of fishy smell of the flower gum, in the process of soaking, refrigerating and removing fishy smell, the flower gum not only removes fishy smell substances, but also absorbs water and foams, and the flavor and taste of the flower gum are primarily improved.
S4, cleaning the flower glue
Cleaning the soaked and refrigerated flower gum after removing the fishy smell, removing grease and foreign matters attached to the surface of the flower gum by adopting a manual hand washing method, and cleaning the washed flower gum for 3-7 times by using clear water, wherein the condition that no turbid matters exist in the water is taken as a standard; and (3) treating the washed flower gum for 5-10 min at a speed of 3000-6000 rpm by using a centrifugal machine, and removing redundant water attached to the flower gum.
The cleaning process after the flower gum is soaked firstly, the components such as cooking wine attached to the surface of the flower gum are washed off, the fishy smell is further removed, secondly, the flower gum is deeply cleaned, the components such as grease on the surface of the flower gum are removed, and if the components such as grease remain in the flower gum, the flavor of a finished product after stewing can be influenced. Excess water in the glue is removed by centrifugal treatment, so that the situation that excessive soft rot is avoided during high-temperature and high-pressure sterilization of the follow-up glue and the substrate liquid is guaranteed, and meanwhile, the quality of the glue is guaranteed.
S5, compounding of base fluid
Adding radix angelicae powder (0.1-0.5 wt%), raspberry powder (0.1-0.4 wt%), chamomile powder (0.01-0.05 wt%), acerola cherry powder (0.15-0.5 wt%), bonito elastin powder (0.05-0.1 wt%) into pure milk dissolved with rock sugar (1-5 wt%) according to a proportion, shearing and homogenizing for 3-10min at a rotating speed of 10000-30000rpm to enable protein in the milk to form a milky structure and embed powdery particulate matters to obtain a base solution;
then filling the base solution and the pattern glue (6-10wt%) into a glass bottle, and performing vacuum locking cover treatment;
the process of compounding the base solution is to pre-dissolve powdery materials with milk, treat the powdery materials for 3-10min at 10000-30000rpm, then add the rest milk, and shear and homogenize the materials to form protein in the milk into a milky structure so as to embed powdery particulate matters, wherein the microstructure can protect the functional components and ensure the components to act at fixed points, and the microstructure comparison diagrams before and after shearing are shown in fig. 1 and 2. Fig. 1 shows an uncut state, and fig. 2 shows a cut state.
As can be seen from fig. 1 and 2, the substrate liquid without high-speed shearing has no characteristic structure under the microcosmic condition, while the sheared milk liquid forms an emulsion structure under the microcosmic condition, the emulsion consists of small 'emulsion drops', the 'emulsion drops' have relatively uniform size, and the 'emulsion drop' structure is formed by the aggregation of proteins with an amphiphilic structure under the high-speed shearing through movement to an oil-water interface. After the structure is formed, the functional components in the milk are protected, and the functional factors are not easily digested and decomposed and are basically absorbed only when reaching the small intestine and the like when passing through the digestive tract after being eaten, so that the functional factors play roles and the functional performance of the product is finally improved.
S6, high-temperature high-pressure sterilization
And placing the bottled gum into an environment with the pressure of 2.0-2.5bar at the temperature of 121-126 ℃ for sterilization treatment for 10-18 min.
The sterilization process is also a curing process of the flower gum, and the flower gum fully absorbs the active ingredients of the components in the process of fully contacting the milk by high-temperature high-pressure treatment, so that the fishy smell of the flower gum is further covered, the nutritional value of the flower gum is improved, and the taste and the efficacy of the flower gum are effectively improved after the high-temperature high-pressure treatment.
S7, packaging the finished product
And packaging the flower gum subjected to high-temperature and high-pressure sterilization, and delivering by adopting a cold fresh and rapid delivery mode.
The finished product of the flower gum after high-temperature and high-pressure sterilization is subjected to the processes of labeling and the like, foam packaging is carried out by adopting an insulation box, an ice bag is placed in the insulation box to control the temperature, and the fresh taste of the fresh stewed flower gum is reserved in a cold fresh distribution mode.
The features and capabilities of the present invention are described in further detail below in connection with the examples.
Example 1
The components of the spline product provided by the embodiment of the application are as follows:
0.3wt% of angelica dahurica powder, 0.2wt% of raspberry powder, 0.03wt% of chamomile powder, 0.3wt% of acerola cherry powder, 0.08wt% of bonito elastin powder, 3wt% of rock candy, 8wt% of flower gum and the balance of milk.
The preparation method of the flower-glue product comprises the following steps:
washing the dried flower gum with water for 5 times, and soaking in pure water at normal temperature for 40min;
placing the soaked flower gum in a steaming cabinet, and steaming with normal pressure steam for 3min;
soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 8 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 40:1, and the mass ratio of the pure water to the fresh ginger slices is 40:1;
washing the soaked and refrigerated flower gum after removing the fishy smell, removing grease and foreign matters attached to the surface of the flower gum by adopting a manual washing method, cleaning the washed flower gum for 5 times by using clear water, and treating the washed flower gum for 7 minutes at a speed of 5000rpm by using a centrifugal machine to remove redundant water attached to the flower gum;
adding radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, needle cherry powder, and bonito elastic protein powder into pure milk containing crystal sugar, shearing and homogenizing at 20000rpm for 6min to form milk-like structure embedded powder particulate matter to obtain base solution;
then the base liquid and the pattern glue are put into a glass bottle for vacuum locking and covering treatment;
sterilizing the bottled gum under 121 deg.C and 2.3bar for 14min.
Example 2
The components of the spline product provided by the embodiment of the application are as follows:
0.1wt% of radix angelicae powder, 0.4wt% of raspberry powder, 0.01wt% of chamomile powder, 0.5wt% of acerola cherry powder, 0.05wt% of bonito elastin powder, 5wt% of rock candy, 6wt% of flower gum and the balance of milk.
The preparation method of the flower-glue product comprises the following steps:
washing the dried flower gum with water for 3 times, and soaking in pure water at normal temperature for 30min;
placing the soaked flower gum in a steaming cabinet, and steaming with normal pressure steam for 2min;
soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 5 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 20:1, and the mass ratio of the pure water to the fresh ginger slices is 10:1;
washing the soaked and refrigerated flower gum after removing the fishy smell, removing grease and foreign matters attached to the surface of the flower gum by adopting a manual washing method, cleaning the washed flower gum with clear water for 3 times, and treating the washed flower gum with a centrifugal machine at a speed of 3000rpm for 10min to remove redundant water attached to the flower gum;
adding radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, needle cherry powder, and bonito elastic protein powder into pure milk containing crystal sugar, shearing and homogenizing at 10000rpm for 10min to form milk-like structure embedded powder particulate matter to obtain base solution;
then the base liquid and the pattern glue are put into a glass bottle for vacuum locking and covering treatment;
sterilizing the bottled gum under 123 deg.C 2.0bar for 18min.
Example 3
The components of the spline product provided by the embodiment of the application are as follows:
0.5wt% of radix angelicae powder, 0.1wt% of raspberry powder, 0.05wt% of chamomile powder, 0.15wt% of acerola cherry powder, 0.01wt% of bonito elastin powder, 1wt% of rock candy, 10wt% of flower gum and the balance of milk.
The preparation method of the flower-glue product comprises the following steps:
washing the dried flower gum with water for 7 times, and soaking in pure water at normal temperature for 60min;
placing the soaked flower gum in a steaming cabinet, and steaming with normal pressure steam for 5min;
soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 10 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 50:1, and the mass ratio of the pure water to the fresh ginger slices is 20:1;
washing the soaked and refrigerated flower gum after removing the fishy smell, removing grease and foreign matters attached to the surface of the flower gum by adopting a manual washing method, cleaning the washed flower gum with clear water for 7 times, treating the washed flower gum with a centrifuge at 6000rpm for 5min, and removing excessive water attached to the flower gum;
adding radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, needle cherry powder, and bonito elastic protein powder into pure milk containing crystal sugar, shearing and homogenizing at 30000rpm for 3min to form milk-like structure embedded powdery particulate matter to obtain base solution;
then the base liquid and the pattern glue are put into a glass bottle for vacuum locking and covering treatment;
placing the bottled gum in a sterilizing place at 126 deg.C under 2.5bar for 10min.
Comparative example 1
This comparative example is substantially the same as example 1, except that: the step of dry steaming the flower gum is not carried out after the dry flower gum is treated.
Comparative example 2
This comparative example is substantially the same as example 1, except that: the time for steaming the dried flower gum is 10min.
Comparative example 3
This comparative example is substantially the same as example 1, except that: no shearing was performed during the preparation.
Experimental example 1
The spline products prepared in examples 1 to 3 and comparative example 3 were tested for their repairing effect.
(1) The test was performed using the zebra fish embryo tail fin excision model. 24 zebra fish were cut off the tail fins and exposed to 1.29g/L fresh stewing glue sample solution, a model control group was set at the same time, the zebra fish were photographed under a microscope after 48 hours of exposure, and the regenerated length of the tail fins was measured and subjected to statistical analysis. The results are recorded in table 1.
TABLE 1 tail fin repair rate
| Group of | Example 1 | Example 2 | Example 3 | Comparative example 3 |
| Tail fin repair rate | 7％(p＝0.039) | 8％(p＝0.036) | 7.5％(p＝0.035) | 2.3％(p＝0.030) |
From the results in table 1, it can be seen that the samples of each example can significantly promote the regeneration of the tail fin of the zebra fish embryo, and have the effect of promoting repair. Whereas comparative example 3 has significantly worse repair rate for the tail fin since no shear is performed during the preparation process.
(2) And (3) exposing the 36-tail 6-day large zebra fish into a 12.86g/L fresh stewing glue sample solution in groups, setting a blank control group at the same time, carrying out RNA extraction, cDNA synthesis and real-time PCR amplification on the zebra fish after 24 hours of exposure, calculating the relative expression quantity of colla, colla and colla2 by taking beta-acid as a housekeeping gene and Ct as an amplification result, and carrying out statistical analysis. The results are recorded in table 2.
TABLE 2 Gene expression level
| Group of | Example 1 | Example 2 | Example 3 | Comparative example 3 |
| collala | -7％(p＝0.15) | -7％(p＝0.14) | -6％(p＝0.15) | -3％(p＝0.16) |
| collalb | 15％(p＝0.054) | 17％(p＝0.05) | 13％(p＝0.048) | 5％(p＝0.047) |
| colla2 | 101％(p＝0.0048) | 97％(p＝0.0043) | 100％(p＝0.0040) | 30％(p＝0.0039) |
From the results in table 2, the samples of each example can significantly promote the expression of zebra fish colla2 gene, and have the effect of promoting the regeneration of type i collagen. In comparative example 3, the effect of promoting the expression of the zebra fish colla2 gene is obviously poorer because the effect of absorption and utilization is poor because the effective components have no protective effect because of no shearing in the preparation process.
(3) The 36-tail 6-day large zebra fish are exposed to 12.86g/L fresh stewing glue sample solution in 3 groups, a blank control group is arranged at the same time, after 24 hours of exposure, RNA extraction, cDNA synthesis and real-time PCR amplification are carried out on the zebra fish, beta-acid is taken as a housekeeping gene, ct is taken as an amplification result, the relative expression quantity of Elnl is calculated, and statistical analysis is carried out. The results are recorded in table 3.
TABLE 3 Gene expression promotion rate
From the results in Table 3, it can be seen that the samples of each example can significantly promote the expression of the Elnl gene of zebra fish and have the effect of promoting the regeneration of elastin. In comparative example 3, the effect of promoting the expression of the Elnl gene of zebra fish is obviously poorer because the effect of absorption and utilization is poor because the effective components have no protective effect.
Experimental example 2
(1) The external appearance of the spline products of example 1 and comparative examples 1 and 2 was observed. As shown in fig. 3, 4 and 5, it can be seen from comparing fig. 3, 4 and 5 that the pattern of the spline product prepared in example 1 is complete and has a texture of gum, while the spline product prepared in comparative example 1 has smaller pattern and volume due to lower foam-making rate of the spline which is not steamed dry, and the spline product prepared in comparative example 2 has incomplete pattern and irregular shape due to excessive water absorption and foaming of the spline which is steamed dry for a long time, and has become soft and rotten. The method shows that the flower gum is not steamed after being soaked, the volume of the flower gum of the finally prepared product is smaller, the flower gum has no gum texture, the taste is harder, the steaming time is too long, and the flower gum in the finally prepared product is excessively soft and rotten due to excessive water absorption and irregular shape change.
(2) The gum products of example 1, comparative example 1 and comparative example 2 were randomly selected for taste by 100 normal average persons, scored, and the average score recorded in table 4. The scoring rule is that the shape and the taste of the gum are respectively 10 points, scoring is respectively carried out according to personal preference, and the result is average.
Table 4 score for the gum product
As can be seen from the results in Table 4, after the dry steaming treatment for a proper time, the shape and taste preference of the flower-gum product of the invention are higher than those of the flower-gum product which is not subjected to the dry steaming treatment and is subjected to the dry steaming for a long time, so that the flower-gum preparation method provided by the application can obviously improve the taste of the flower-gum product after the soaking flower-gum is steamed for a proper time in the preparation process.
In summary, the flower-gum product with repairing effect provided by the embodiment of the application has the advantages that due to the fact that the flower-gum product is matched with various fruit powders, fruit taste is given to the flower-gum product, and the medicine-food homology and plant extraction components are introduced into the formula, so that the product can keep and supplement various vitamins and trace elements, and can be used for synthesizing the short peptide and amino acid of the collagen, and can also give the skin repairing function to the product.
The preparation method provided by the application can prepare the flower gum product with repairing effect. In the preferred preparation method, after various functional powders are compounded with milk, shearing is carried out, so that the effect of embedding powdery granular substances in a milky structure can be realized, and the repairing effect of the gum product can be improved; in the preferred preparation method, the soaked flower gum is steamed for a proper time, so that the taste of the flower gum product is improved.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A fresh stewing glue product with repairing effect, which is characterized by comprising:
0.1 to 0.5 weight percent of angelica dahurica powder, 0.1 to 0.4 weight percent of raspberry powder, 0.01 to 0.05 weight percent of chamomile powder, 0.15 to 0.5 weight percent of acerola cherry powder, 0.05 to 0.1 weight percent of bonito elastic protein powder, 1 to 5 weight percent of rock candy, 6 to 10 weight percent of flower gum and the balance of milk.
2. A method of producing the spline product according to claim 1, comprising mixing the angelica dahurica powder, the raspberry powder, the chamomile powder, the acerola cherry powder, the bonito elastin powder, the spline, the crystal sugar and the milk.
3. The method of manufacturing according to claim 2, comprising:
mixing the radix Angelicae Dahuricae powder, rubi fructus powder, flos Matricariae Chamomillae powder, needle cherry powder, and bonito elastic protein powder with milk dissolved with crystal sugar, shearing and homogenizing at 10000-30000rpm for 3-10min to form milk structure and embedding powdery particulate matter to obtain base solution;
mixing the gum with the base fluid.
4. The method according to claim 3, further comprising, after mixing the spline gum with the base fluid:
and placing the mixed product in an environment with the pressure of 2.0-2.5bar at the temperature of 121-126 ℃ for sterilization treatment for 10-18 min.
5. The method of claim 3, further comprising treating the gum prior to mixing the gum with the base fluid in a manner comprising:
soaking the dried flower gum in pure water at normal temperature to soften the dried flower gum;
the flower gum soaked at normal temperature is steamed for 2 to 5 minutes by steam at normal pressure;
removing fishy smell of the dried and steamed flower gum;
and cleaning the fishy smell removed flower gum to remove impurities therein, and then removing water.
6. The method according to claim 5, wherein the deodorization treatment is performed by:
and (3) soaking the dried and steamed flower gum into a deodorization treatment liquid, and storing for 5-10 hours at normal temperature, wherein the deodorization treatment liquid consists of cooking wine, pure water and fresh ginger slices, the mass ratio of the pure water to the cooking wine is 20-50:1, and the mass ratio of the pure water to the fresh ginger slices is 10-40:1.
7. The preparation method according to claim 5, wherein the method for cleaning the fishy smell removed flower gum to remove impurities comprises the following steps:
and cleaning for 3-7 times by adopting clear water, wherein the condition that no turbid matters appear is adopted.
8. The method of claim 5, wherein the moisture is removed by: and (3) placing the cleaned gum into a centrifuge, and treating for 5-10 min at the rotating speed of 3000-6000 rpm.
9. The method according to claim 5, wherein the dry flower gum is treated in water for 30 to 60 minutes.
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