Vitamin A emulsion-encapsulated nemipterus virgatus meat sausages as well as preparation method and application thereof

Abstract

The invention discloses nemipterus virgatus meat sausages encapsulated with vitamin A emulsion as well as a preparation method and application of the nemipterus virgatus meat sausages, and relates to the technical field of food processing. The invention develops a nemipterus virgatus meat sausage encapsulated with a vitamin A emulsion. The nemipterus virgatus meat sausage is prepared from the following raw materials: minced fillet, the vitamin A emulsion and food auxiliary materials. According to the nemipterus virgatus meat sausages developed by the invention, the whiteness of surimi products can be improved, the color and luster of the surimi products can be improved, the gel strength of the surimi is improved, the problems that existing fish sausages are heavy in fishy smell and poor in taste and flavor are solved, and a theoretical basis is also provided for research and application of functional surimi products.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to golden thread fish sausage encapsulating vitamin A emulsion, a preparation method and an application thereof. Background Art

[0002] Golden thread fish has rich meat and delicate taste. It is rich in protein, vitamins and minerals. It is a low-fat food with high nutritional value. At the same time, golden thread fish has the effects of lowering blood sugar, promoting blood circulation and relieving pain, protecting cardiovascular system, etc. Golden thread fish also contains more DHA, so it has the effect of strengthening brain and improving intelligence.

[0003] At present, when golden thread fish meat is processed into fish balls, fish sausages and other surimi products, the surimi products have prominent quality problems such as low gel strength and low whiteness value. At the same time, because golden thread fish is a marine fish, most people cannot accept its taste. Therefore, the inventor believes that how to improve the gel properties and sensory evaluation of surimi products is a technical problem that technicians in this field urgently need to solve.

[0004] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention

[0005] In view of the above technical problems, the embodiments of the present invention provide a golden thread fish sausage encapsulating vitamin A emulsion, and a preparation method and application thereof, so as to solve the problems raised in the above background technology.

[0006] A kind of golden thread fish sausage encapsulating vitamin A emulsion. The raw materials of the golden thread fish sausage include: minced fish, vitamin A emulsion and food auxiliary materials.

[0007] Preferably, the raw material components in the golden thread fish sausage include, by weight:

[0008] 45-60 parts of fish paste, 1.5-2.5 parts of soybean oil, 0.1-0.5 parts of soybean lecithin, 0.05-0.1 parts of whey protein isolate, 1-2 parts of water, 0.001-0.005 parts of vitamin A, and 40-50 parts of food auxiliary materials.

[0009] Preferably, the raw material components in the golden thread fish sausage include, by weight:

[0010] 50 parts of fish paste, 1.997 parts of soybean oil, 0.333 parts of soybean lecithin, 0.067 parts of whey protein isolate, 1.6 parts of water, 0.003 parts of vitamin A, and 46 parts of food auxiliary materials.

[0011] Preferably, the preparation method of vitamin A emulsion comprises the following steps:

[0012] Preparation of whey protein isolate-soy lecithin complex: weigh a certain amount of whey protein isolate and soy lecithin, dissolve them in a certain amount of water, and stir them thoroughly to prepare the whey protein isolate-soy lecithin complex;

[0013] Preparation of vitamin A emulsion: soybean oil is placed in a glass beaker, vitamin A is added to the soybean oil and stirred thoroughly to obtain an oil phase; whey protein isolate-soy lecithin complex and the oil phase are mixed in a 1:1 ratio, and the oil-water mixture is stirred for 2 minutes using an electric stirrer to obtain a uniform water-in-oil emulsion encapsulating vitamin A, which is stored at room temperature away from light.

[0014] Preferably, the food auxiliary materials include: corn starch, acetylated distarch phosphate, drinking water, monosodium glutamate, soft sugar, onion powder, ginger powder, edible salt, carrageenan, sodium D-isoascorbate, soy protein isolate, fat, sodium lactate, nisin, and potassium sorbate.

[0015] A method for preparing the above-mentioned golden thread fish sausage encapsulating vitamin A emulsion comprises the following steps:

[0016] Take the frozen surimi, wait for it to thaw, cut it into small pieces, put it into a meat grinder, and chop and blend for 3 minutes;

[0017] Then add edible salt and continue to chop and mix for 3 minutes, then add vitamin A emulsion and food auxiliary materials according to the proportion of each raw material component and continue to chop and mix for 5 minutes;

[0018] The viscous fish paste obtained after chopping and mixing is vacuumed, and then enema and punching are performed;

[0019] Put the golden thread fish sausage into a water bath and heat it in two stages. Take it out and cool it. After cooling, drain the surface water to obtain the finished product.

[0020] Preferably, the food auxiliary materials include: corn starch, acetylated distarch phosphate, drinking water, monosodium glutamate, soft sugar, onion powder, ginger powder, edible salt, carrageenan, sodium D-isoascorbate, soy protein isolate, fat, sodium lactate, nisin, potassium sorbate,

[0021] The two-stage heating method is as follows: the first stage heating temperature and time are 40°C and 30 minutes; the second stage heating temperature and time are 90°C and 20 minutes respectively.

[0022] It should be noted that the surimi can be purchased from the market, or can be prepared by the following method:

[0023] Wash the fresh fish, remove the scales, gills, internal organs, etc., and then rinse with clean water to remove impurities;

[0024] Use a scalpel to cut along the fish head, then gently cut the whole fish meat along the fish spine horizontally to the fish tail, then wash it, remove the fish skin and fish fascia, drain the meat to remove excess water, and set aside;

[0025] Put the fish meat into a chopper and pound it for 10 minutes. Then add about 2% of the amount of meat salt and some distilled water, and continue pounding for 10 minutes.

[0026] Preferably, the two-stage heating method is: the first stage heating temperature and time are 40° C. and 30 min; the second stage heating temperature and time are 90° C. and 20 min respectively.

[0027] Application of vitamin A emulsion in golden thread fish sausage encapsulating the vitamin A emulsion as described above.

[0028] Preferably, the vitamin A emulsion is used to increase the whiteness value of golden thread fish sausage and improve the color of surimi gel.

[0029] Preferably, vitamin A emulsion is used to increase the gel strength of surimi.

[0030] The golden thread fish sausage encapsulating vitamin A emulsion, the preparation method and the application provided by the embodiment of the present invention have the following beneficial effects:

[0031] 1. The golden thread fish sausage developed by the present invention has a reasonable ratio of fish paste and vitamin A emulsion, which effectively masks the fishy smell of the fish paste and improves the color of the fish paste product. The prepared fish sausage has a smooth taste, fine texture, and high nutritional value, which solves the problem that the existing fish sausage has a heavy fishy smell and poor taste and flavor;

[0032] 2. In addition, the present invention adds vitamin A to the fish intestine in the form of an emulsion. Encapsulating vitamin A in the emulsion can improve the dispersibility, stability and bioavailability of vitamin A, and resolve the technical problem that vitamin A is easily and quickly inactivated and degraded in water;

[0033] 3. At the same time, vitamin A can also improve the gel strength of fish paste, providing a theoretical basis for the research and application of functional fish paste products; and vitamin A itself is also a trace organic substance, adding vitamin A to fish intestines also increases the nutritional value of fish intestines. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a graph showing the taste analysis results of golden thread fish sausage prepared in different ways in the present invention;

[0035] Figure 2 The graphs show the gel strength analysis results of golden thread fish sausage prepared in different ways in the present invention. DETAILED DESCRIPTION

[0036] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0037] In view of the above technical problems, the embodiments of the present invention provide a golden thread fish sausage encapsulating vitamin A emulsion, and a preparation method and application thereof, so as to solve the problems raised in the above background technology.

[0038] 1. Conceptual principles of the present invention:

[0039] 1. The inventors found through research that adding vitamin A to fish intestines can not only improve the gel quality of fish intestines, but also improve the problem of strong fishy smell and poor taste and flavor in traditional fish intestines;

[0040] 2. At the same time, because vitamin A is a fat-soluble vitamin with hydrophobicity, it is easily inactivated and degraded in water solvents. Due to its own characteristics, the application of vitamin A in fish intestines is limited;

[0041] 3. The present invention prepares a whey protein isolate and soy lecithin into a whey protein isolate-soy lecithin complex, and encapsulates vitamin A in the whey protein isolate-soy lecithin complex to obtain a uniform oil-in-water emulsion, which can effectively encapsulate vitamin A and make it difficult to degrade in the aqueous phase;

[0042] 4. Further studies have found that encapsulating vitamin A in an emulsion can improve the dispersibility, stability and bioavailability of vitamin A, thereby maintaining its effectiveness and exerting better effects when used in fish intestines. 2. Specific embodiments

[0044] The present invention is further described in detail below with reference to specific embodiments.

[0045] The experimental methods and detection methods involved in the following embodiments, unless otherwise specified, are all conventional experimental methods and detection methods available in the prior art.

[0046] In order to achieve the purpose of the present invention, the present invention adopts the following technical solution:

[0047] (I) Experimental groups

[0048] Example 1: Preparation of golden thread fish sausage encapsulated with vitamin A emulsion

[0049] 1. Formula configuration: surimi 50%, soybean oil 1.997%, vitamin A 0.003%, soy lecithin 0.333%, whey protein isolate 0.067%, drinking water (dissolved soy lecithin and whey protein isolate) 1.6%, corn starch 4.52%, drinking water (dissolved corn starch) 11.92%, acetylated distarch phosphate 4.52%, drinking water 0.63%, soy protein isolate 2.26%, drinking water (dissolved soy protein isolate) 9.03%, fatty meat 4.32%, monosodium glutamate 0.9%, soft sugar 1.16%, drinking water (dissolved soft sugar) 1.94%, onion powder 2.71%, ginger powder 0.19%, edible salt 1.2%, carrageenan 0.2%, sodium D-isoascorbate 0.15%, sodium lactate 0.2%, nisin 0.05%, potassium sorbate 0.1%.

[0050] 2. Preparation of Vitamin A Emulsion:

[0051] Prepare a whey protein isolate-soy lecithin complex by dissolving weighed whey protein isolate and soy lecithin in water and stirring thoroughly to obtain a whey protein-soy lecithin complex;

[0052] Prepare vitamin A emulsion, take soybean oil in a glass beaker, add vitamin A to the soybean oil and stir thoroughly to obtain an oil phase; mix whey protein isolate-soy lecithin complex and oil phase in a 1:1 ratio, stir the oil-water mixture with an electric stirrer for 2 minutes to obtain a uniform water-in-oil emulsion, and store it at room temperature away from light.

[0053] 3. Preparation method of golden thread fish sausage encapsulated with vitamin A emulsion:

[0054] Take the frozen surimi, wait for it to thaw, cut it into small pieces, put it into a meat grinder, and chop and blend for 3 minutes;

[0055] Add edible salt and continue to chop and mix for 3 minutes, then add vitamin A emulsion, corn starch, acetylated distarch phosphate, drinking water, monosodium glutamate, soft sugar, onion powder, ginger powder, edible salt, carrageenan, sodium D-isoascorbate, soy protein isolate, fat, sodium lactate, nisin, potassium sorbate, and continue to chop and mix for 5 minutes;

[0056] The viscous fish paste obtained after chopping and mixing is vacuumed, and then stuffed and punched; the golden thread fish sausage is placed in a water bath, heated in two stages, taken out and cooled, and the surface moisture is drained after cooling to obtain the finished product; wherein, the first stage heating temperature and time are 40°C and 30 minutes; the second stage heating temperature and time are 90°C and 20 minutes.

[0057] Example 2: Preparation of golden thread fish sausage encapsulated with vitamin A emulsion

[0058] Fish paste 50%, soybean oil 1.998%, vitamin A 0.002%; other formulas are the same as in Example 1.

[0059] The preparation method is the same as Example 1.

[0060] Example 3: Preparation of golden thread fish sausage encapsulated with vitamin A emulsion

[0061] Fish paste 50%, soybean oil 1.999%, vitamin A 0.001%; ​​other formulas are the same as in Example 1.

[0062] The preparation method is the same as Example 1.

[0063] Comparative Example 1: Preparation of Vitamin A Encapsulated Golden Thread Fish Sausage

[0064] Formula configuration: fish paste 53.997%, vitamin A 0.003%, corn starch 4.52%, drinking water (dissolved corn starch) 11.92%, acetylated distarch phosphate 4.52%, drinking water 0.63%, soy protein isolate 2.26%, drinking water (dissolved soy protein isolate) 9.03%, fatty meat 4.32%, MSG 0.9%, soft sugar 1.16%, drinking water (dissolved soft sugar) 1.94%, onion powder 2.71%, ginger powder 0.19%, edible salt 1.2%, carrageenan 0.2%, sodium D-isoascorbate 0.15%, sodium lactate 0.2%, nisin 0.05%, potassium sorbate 0.1%.

[0065] The preparation method is the same as Example 1.

[0066] Comparative Example 2: Preparation of Vitamin A Encapsulated Golden Threadfish Sausage

[0067] Fish paste 53.998%, vitamin A 0.002%; other formulas are the same as comparative example 1.

[0068] The preparation method is the same as Example 1.

[0069] Comparative Example 3: Preparation of Vitamin A Encapsulated Golden Threadfish Sausage

[0070] Fish paste 53.999%, vitamin A 0.001%; ​​other formulas are the same as comparative example 1.

[0071] The preparation method is the same as Example 1.

[0072] Comparative Example 4: Preparation of golden thread fish sausage

[0073] Fish paste 54%, no vitamin A added; other formulas are the same as comparative example 1.

[0074] The preparation method is the same as Example 1.

[0075] (II) Experimental test

[0076] 1. Nutrient testing

[0077] The mean values ​​of various physical and chemical indicators of golden thread fish sausage prepared in Example 1 to Comparative Example 4 were detected, and the results are shown in Table 1 and Table

[0078] Table 1 Analysis results of moisture content of golden thread fish sausage prepared in different ways per 100g

[0079] project Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Moisture content / g 62.21 63.03 61.90 63.53 64.74 65.28 63.93

[0080] As shown in Table 1, the present invention measures the moisture content of golden thread fish meat sausage in all groups, and their moisture content is more than 60%, and the moisture content of the vitamin A emulsion group is not much different from that of other groups. It can be seen that adding vitamin A emulsion to fish intestines will not cause water loss in fish intestines.

[0081] Table 2 Analysis results of vitamin A content per 100g of golden thread fish sausage prepared in different ways

[0082]

[0083]

[0084] As shown in Table 2, the present invention refers to GB28050 "General Rules for Nutrition Labeling of Prepackaged Foods" and calculates the vitamin A content of each 100g of golden thread fish sausage according to the standard of "products rich in vitamin A". The golden thread fish sausages of Example 1 to Comparative Example 3 in Table 2 are all rich in vitamin A.

[0085] 2. Whiteness value analysis

[0086] Table 3 Analysis results of whiteness value of golden thread fish sausage prepared by different methods

[0087] Group L* a* b* Whiteness Example 1 <![CDATA[62.03±0.33 a ]]> <![CDATA[-0.18±0.07 a ]]> <![CDATA[14.29±0.25 a ]]> <![CDATA[59.43±0.29 a ]]> Example 2 <![CDATA[60.80±0.37 b ]]> <![CDATA[-0.30±0.04 bc ]]> <![CDATA[14.34±0.19 a ]]> <![CDATA[58.26±0.33 b ]]> Example 3 <![CDATA[60.63±0.44 b ]]> <![CDATA[-0.34±0.05 bc ]]> <![CDATA[14.38±0.09 a ]]> <![CDATA[58.09±0.39 b ]]> Comparative Example 1 <![CDATA[59.56±0.21 d ]]> <![CDATA[-0.27±0.05 ab ]]> <![CDATA[13.94±0.03 b ]]> <![CDATA[57.22±0.20 d ]]> Comparative Example 2 <![CDATA[60.00±0.11 c ]]> <![CDATA[-0.35±0.01 bc ]]> <![CDATA[13.70±0.06 bc ]]> <![CDATA[57.72±0.08 c ]]> Comparative Example 3 <![CDATA[59.83±0.23 cd ]]> <![CDATA[-0.39±0.10 c ]]> <![CDATA[13.49±0.29 c ]]> <![CDATA[57.62±0.25 c ]]> Comparative Example 4 <![CDATA[57.72±0.18 e ]]> <![CDATA[-0.36±0.09 c ]]> <![CDATA[13.75±0.13 b ]]> <![CDATA[55.53±0.18 e ]]>

[0088] As shown in Table 3, in the present invention, the whiteness value of the group with added vitamin A emulsion is higher than that of the blank control group and the sample group with added vitamin A directly, which means that the emulsion can improve the color of the surimi product.

[0089] 3. Taste Analysis

[0090] The results of the taste analysis of golden thread fish sausage are as follows Figure 1 As shown by Figure 1 It can be seen that the taste analysis of the three types of golden thread fish sausage with direct addition of vitamin A, golden thread fish sausage with addition of vitamin A emulsion, and golden thread fish sausage in the blank control group showed no significant change in taste. It can be seen that vitamin A and vitamin A emulsion not only improve the nutritional value of golden thread fish sausage, but also do not affect the taste of golden thread fish sausage.

[0091] 4 Gel strength analysis

[0092] Table 4 Analysis results of gel strength of golden thread fish sausage prepared by different methods

[0093]

[0094]

[0095] From Table 4 and Figure 2 It can be seen that: compared with other groups, the gel strength of Example 1 is the highest, which is 2064.34 g·mm. It can be seen that the addition of vitamin A emulsion does not reduce the gel strength of surimi, and this amount of emulsion added significantly improves its gel strength.

[0096] In summary, the fish intestines provided by the present invention are reasonably proportioned with fish paste and vitamin A emulsion, which effectively masks the fishy smell of fish paste, improves the color of good fish paste products, and the prepared fish intestines have smooth taste, fine texture, and high nutritional value, solving the problems of heavy fish smell and poor taste and flavor of existing fish intestines. In addition, the present invention adds vitamin A to the fish intestines in the form of emulsion, and vitamin A is encapsulated in the emulsion to improve its dispersibility, stability and bioavailability. At the same time, vitamin A can also improve the gel strength of fish paste, providing a theoretical basis for the research and application of functional fish paste products.

[0097] The embodiments described above are only descriptions of the preferred implementation modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should fall within the protection scope determined by the claims of the present invention.

Claims

1. A golden thread fish sausage encapsulating vitamin A emulsion, characterized in that: The raw materials in golden thread fish sausage include: fish paste, vitamin A emulsion and food accessories.

2. The golden thread fish sausage encapsulating vitamin A emulsion according to claim 1, characterized in that: The raw material components of golden thread fish sausage, by weight, include: 45-60 parts of fish paste, 1.5-2.5 parts of soybean oil, 0.1-0.5 parts of soybean lecithin, 0.05-0.1 parts of whey protein isolate, 1-2 parts of water, 0.001-0.005 parts of vitamin A, and 40-50 parts of food auxiliary materials.

3. The golden thread fish sausage encapsulating vitamin A emulsion according to claim 1, characterized in that: The raw material components of golden thread fish sausage, by weight, include: 50 parts of fish paste, 1.997 parts of soybean oil, 0.333 parts of soybean lecithin, 0.067 parts of whey protein isolate, 1.6 parts of water, 0.003 parts of vitamin A, and 46 parts of food auxiliary materials.

4. The golden thread fish sausage encapsulating vitamin A emulsion according to claim 1, characterized in that: The preparation method of vitamin A emulsion comprises the following steps: Preparation of whey protein isolate-soy lecithin complex: weigh a certain amount of whey protein isolate and soy lecithin, dissolve them in a certain amount of water, and stir them thoroughly to prepare the whey protein isolate-soy lecithin complex; Preparation of vitamin A emulsion: soybean oil is placed in a glass beaker, vitamin A is added to the soybean oil and stirred thoroughly to obtain an oil phase; whey protein isolate-soy lecithin complex and the oil phase are mixed in a 1:1 ratio, and the oil-water mixture is stirred for 2 minutes using an electric stirrer to obtain a uniform water-in-oil emulsion encapsulating vitamin A, which is stored at room temperature away from light.

5. The golden thread fish sausage encapsulating vitamin A emulsion according to claim 1, characterized in that: Food excipients include: corn starch, acetylated distarch phosphate, drinking water, monosodium glutamate, soft sugar, onion powder, ginger powder, edible salt, carrageenan, sodium D-isoascorbate, soy protein isolate, fatty meat, sodium lactate, nisin, and potassium sorbate.

6. A method for preparing golden thread fish sausage encapsulating vitamin A emulsion as claimed in claim 1, characterized in that: The following steps are involved: Take the frozen surimi, wait for it to thaw, cut it into small pieces, put it into a meat grinder, and chop and blend for 3 minutes; Then add edible salt and continue to chop and mix for 3 minutes, then add vitamin A emulsion and food auxiliary materials according to the proportion of each raw material component and continue to chop and mix for 5 minutes; The viscous fish paste obtained after chopping and mixing is vacuumed, and then enema and punching are performed; Put the golden thread fish sausage into a water bath and heat it in two stages. Take it out and cool it. After cooling, drain the surface water to obtain the finished product.

7. The method for preparing golden thread fish sausage encapsulating vitamin A emulsion according to claim 6, characterized in that: Food excipients include: corn starch, acetylated distarch phosphate, drinking water, monosodium glutamate, soft sugar, onion powder, ginger powder, edible salt, carrageenan, sodium D-isoascorbate, soy protein isolate, fat, sodium lactate, nisin, potassium sorbate, The two-stage heating method is as follows: the first stage heating temperature and time are 40°C and 30 minutes; the second stage heating temperature and time are 90°C and 20 minutes respectively.

8. Use of vitamin A emulsion in the golden thread fish sausage encapsulating vitamin A emulsion as claimed in claim 1.

9. The use of the vitamin A emulsion encapsulated in golden thread fish sausage according to claim 8, characterized in that: Vitamin A emulsion is used to increase the whiteness value of golden thread fish sausage and improve the color of surimi gel.

10. The use of the vitamin A emulsion encapsulated in golden thread fish sausage according to claim 8, characterized in that: Vitamin A emulsion was used to improve the gel strength of surimi.

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