Processing technology of instant fish maw capable of delaying degradation of collagen

Abstract

An instant fish maw processing technology for delaying degradation of collagen belongs to the technical field of instant fish maw processing, and comprises the following steps: S1, treating fish maw with 0.1% of tea polyphenol, 0.05% of a rosemary extract and 0.2% of chitosan oligosaccharide for 30 min, carrying out enzyme inhibition treatment, and then cleaning and draining for later use; s2, dipping the fish gelatin treated in the step S1 in a solution containing 0.1% of riboflavin and 0.2% of hyaluronic acid, irradiating the fish gelatin with white light for 10s, and then cleaning and draining the fish gelatin for later use; and S3, putting 5-7 parts by weight of fish maw and 65-80 parts by weight of pure milk into a container, sealing, and sterilizing to obtain the instant fish maw. Through enzyme inhibition treatment, the hydrolysis capability of metalloproteinase on collagen is reduced or eliminated, and degradation of the collagen is reduced, so that the nutritional value of the fish maw is maintained; collagen molecules in the fish maw and riboflavin are subjected to a cross-linking reaction to form a stable three-dimensional network structure, so that the acting force between the collagen molecules is enhanced, the structural stability of the collagen is improved, and the degradation of the collagen is delayed.

Description

Technical Field

[0001] The invention belongs to the technical field of instant fish maw processing and relates to an instant fish maw processing technology for delaying collagen degradation. Background Art

[0002] Ready-to-eat fish maw, a modern take on a traditional tonic, is increasingly popular with consumers due to its high collagen content and ease of consumption. However, ready-to-eat fish maw suffers from a high rate of collagen degradation during storage. Traditional fish maw sterilization processes disrupt the collagen fiber network, resulting in a low collagen content in the final product, which fails to meet consumer nutritional requirements.

[0003] The collagen degradation rate of instant fish maw is high during storage, resulting in a significant decrease in the nutritional value and texture characteristics of the product, manifested as gelatinization (juice oozing), soft and rotten texture, poor taste, and a significant loss of the core nutrient collagen content. Existing improvement technologies attempt to improve the product through single means, such as adding antioxidants (to slow down oxidative degradation) or physical modification (such as moderate cross-linking), but the effect is limited; or using a single enzyme inhibitor with a single target, it is difficult to fully inhibit the complex enzyme system and may affect the flavor; or using physical shielding (such as coating) to protect the internal collagen structure, but the effect is limited and may affect the taste.

[0004] Therefore, the industry urgently needs a new technology for processing instant fish maw that is safe, efficient, and industrially applicable, which can reduce collagen hydrolysis, enhance its network structure, and maximize the maintenance of the integrity of the collagen content and the elastic texture of the product to meet consumers' demand for high nutritional value and excellent taste. Summary of the Invention

[0005] The purpose of the present invention is to provide an instant fish maw processing technology for delaying collagen degradation.

[0006] The present invention adopts the following technical solutions to achieve its purpose:

[0007] A processing technology for instant fish maw for delaying collagen degradation comprises the following steps:

[0008] (1) treating fish maw with an aqueous solution of 0.1-0.2% tea polyphenols, 0.05-0.1% rosemary extract, and 0.2-0.3% chitosan for 30 minutes, i.e., inhibiting the fish maw by enzyme inhibition, reducing or eliminating the ability of metalloproteinases to hydrolyze collagen, reducing collagen degradation, thereby maintaining the nutritional value of the fish maw, and then washing and draining the fish maw for later use;

[0009] (2) Immersing the fish maw in an aqueous solution containing 0.05-0.2% riboflavin and 0.15-0.25% hyaluronic acid, and irradiating it with white light for 10 seconds, the collagen molecules in the fish maw react with the riboflavin to form a stable three-dimensional network structure, thereby enhancing the interaction between collagen molecules and improving the structural stability of collagen, thereby delaying its degradation; at the same time, the hyaluronic acid solution can lubricate and protect the collagen fibers, and then washing and draining for later use;

[0010] (3) Preparation of instant fish maw: raw materials in parts by weight: 5-7 parts of fish maw, 65-80 parts of pure milk, then put into a container and seal it to obtain the product;

[0011] (4) sterilizing the product at 121°C for 12 minutes to obtain ready-to-eat fish maw;

[0012] (5) The product was then placed in a 45°C constant temperature box.

[0013] The beneficial effects of the present invention are:

[0014] The present invention can effectively reduce the degradation of collagen in fish maw during the processing and storage processes, retain a relatively high collagen content, and meet consumers' demand for collagen content. DETAILED DESCRIPTION

[0015] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are 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 ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.

[0016] Example 1

[0017] (1) treating fish maw with an aqueous solution of 0.1% tea polyphenols, 0.05% rosemary extract, and 0.2% chitosan for 30 minutes, i.e., inhibiting the fish maw by enzyme inhibition, reducing or eliminating the ability of metalloproteinases to hydrolyze collagen, reducing collagen degradation, thereby maintaining the nutritional value of the fish maw, and then washing and draining the fish maw for later use;

[0018] (2) Immersing the fish maw in an aqueous solution containing 0.1% riboflavin and 0.2% hyaluronic acid, and irradiating it with white light for 10 seconds, the collagen molecules in the fish maw react with the riboflavin to form a stable three-dimensional network structure, thereby enhancing the interaction between collagen molecules and improving the structural stability of collagen, thereby delaying its degradation. At the same time, the hyaluronic acid solution can lubricate and protect the collagen fibers. The fish maw is then washed and drained for later use;

[0019] (3) Preparation of instant fish maw: Prepare the raw materials by weight: 6 parts of fish maw and 72 parts of pure milk, then put them into a sealed container, and sterilize the product at 121°C for 12 minutes to obtain instant fish maw.

[0020] (4) The product was then placed in a 45°C constant temperature box.

[0021] (5) Then test the fish gelatin elasticity and fish gelatin collagen content in the product.

[0022] Method for measuring elasticity: The elasticity of fish maw is measured by simulating the mechanical behavior of oral chewing through a texture analyzer using a cylindrical probe with a diameter of 10 mm.

[0023] Collagen measurement method: Determination of hydroxyproline in the product by high performance liquid chromatography. Collagen = hydroxyproline x 10.

[0024] Example 2

[0025] The following modifications were made to the procedure of (2): 0.05% riboflavin, 0.15% hyaluronic acid in water.

[0026] Example 3

[0027] The following modifications were made to the procedure of (2): 0.2% riboflavin, 0.25% hyaluronic acid in water.

[0028] Example 4

[0029] The following modification was made to step (1): an aqueous solution of 0.15% tea polyphenols, 0.08% rosemary extract, and 0.25% chitosan was used.

[0030] Example 5

[0031] The following modification was made to step (1): an aqueous solution of 0.2% tea polyphenols, 0.1% rosemary extract, and 0.3% chitosan was used.

[0032] Comparative Example 1

[0033] The traditional method for preparing instant fish maw does not include steps (1) and (2), and the fish maw is directly prepared into the finished product after being cleaned.

[0034] Comparative Example 2

[0035] No (1) step.

[0036] Comparative Example 3

[0037] There is no (2) step.

[0038] The processed fish maw was tested, and the results are shown in Table 1.

[0039] Table 1

[0040]

[0041] According to the data results in Table 1, through the combination of step (1) and step (2), the elasticity of the fish maw in the final products of Examples 1-5 is significantly higher than that of Comparative Examples 1-3, and the content of collagen in the products is significantly higher than that of Comparative Examples 1-3, indicating that the method of the present invention has good stability in treating fish maw, effectively reduces the problem of water dissolution and fish maw in the storage process, and reduces collagen degradation.

[0042] Referring to Example 1, Example 4 and Example 5, when other treatments remain unchanged, with the increase in the concentration of tea polyphenols, rosemary extract and chitosan oligosaccharide, the collagen content in the final product increases slightly, indicating that collagen degradation is reduced.

[0043] Referring to Example 1, Example 2 and Example 3, when other treatments remain unchanged, with the increase of riboflavin and hyaluronic acid concentrations, the elasticity of fish maw gradually increases, indicating that the elasticity of fish maw is gradually improved, indicating that the better the stability of fish maw, the more effectively it can reduce the problem of water dissolution and fish maw during storage; the collagen content in the final product gradually increases, indicating that collagen degradation is reduced.

[0044] In the traditional fish maw processing method of Example 1, the collagen content and elasticity are very low, which means that the product prepared by the traditional fish maw processing method has high collagen degradation and low stability.

[0045] In Comparative Example 2, step (1) of the composite treatment of tea polyphenols, rosemary extract and chitosan oligosaccharide was not adopted. Although the fish maw had high elasticity and strong stability, the collagen content was low and degradation was high.

[0046] In comparative example 3, step (2) was not performed, and the fish maw had low elasticity and stability. Although the collagen content was higher than that of the traditional treatment method, without the support of step (2), the collagen content decreased a lot as the storage time increased.

[0047] Finally, it should be noted that the above-described embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above-mentioned embodiments, ordinary technicians in this field should understand that any technician familiar with this technical field can still modify the technical solutions recorded in the above-mentioned embodiments within the technical scope disclosed by the present invention, or make equivalent replacements for some of the technical features therein; and these modifications, changes or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention.

Claims

1. A process for processing instant fish maw for delaying collagen degradation, characterized in that: The following steps are involved: S1. Treat fish glue with an aqueous solution of 0.1-0.2% tea polyphenols, 0.05-0.1% rosemary extract, and 0.2-0.3% chitosan for 30 minutes, then rinse and drain for later use; S2. The fish glue treated in step S1 is immersed in an aqueous solution containing 0.05-0.2% riboflavin and 0.15-0.25% hyaluronic acid, irradiated with white light for 10 seconds, and then washed and drained for later use; S3. According to weight, add 5-7 parts of fish maw and 65-80 parts of pure milk, then put them into a container, seal it, and sterilize it to obtain ready-to-eat fish maw.

2. The instant fish maw processing technology for delaying collagen degradation according to claim 1, characterized in that: The sterilization conditions are 121°C for 12 minutes.

3. The instant fish maw processing technology for delaying collagen degradation according to claim 1, characterized in that: After sterilization, place in a 45°C incubator.

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