A preparation method of sweet-scented osmanthus sturgeon cartilage glue

Abstract

The present invention relates to the field of sturgeon cartilage products, and in particular to a preparation method of sweet-scented osmanthus sturgeon cartilage glue. The preparation method comprises the following steps: after pre-treating the sturgeon cartilage, adding water to steam and soften it, and then separating it from the water; after cooling the steamed sturgeon cartilage, adding sweet-scented osmanthus syrup, mixing evenly, and obtaining sweet-scented osmanthus sturgeon cartilage glue; the sweet-scented osmanthus syrup contains sweet-scented osmanthus flavor microcapsules, and the sweet-scented osmanthus flavor microcapsules include sweet-scented osmanthus flavor substances, polydopamine / starch composite wall layers and starch wall layers from the inside to the outside. The sweet-scented osmanthus sturgeon cartilage glue obtained by the preparation method of the present invention enriches the form of sturgeon cartilage products, can retain various nutrients in the sturgeon cartilage to a large extent, and has a good taste, and uses sweet-scented osmanthus flavor microcapsules with special structures to prolong the residence time of the sweet-scented osmanthus flavor in the oral cavity, giving the sweet-scented osmanthus sturgeon cartilage glue a good aftertaste.

Description

Technical Field

[0001] The invention relates to the field of sturgeon cartilage products, in particular to a method for preparing osmanthus sturgeon cartilage glue. Background Art

[0002] Sturgeon, also known as sturgeon dragon, is the oldest and most primitive cartilaginous and hard-scaled fish on earth. It is known as the "living fossil in the water" and has high economic and scientific research value. Except for the bone plates on the surface of the sturgeon, all other parts (including fish meat, fish belly, fish tendons, fish bones, etc.) are edible. It often appears on the table of state banquets as a top-notch delicacy. It has extremely high nutritional value and is listed as a high-end tonic.

[0003] "Supplement to Compendium of Materia Medica" records that shark fins and sturgeon bones can improve eyesight, strengthen yang and prolong life. Sturgeon cartilage is rich in macroelements K, Ca, Na, Mg, P and other macroelements required by the human body, as well as beneficial trace elements Fe, Cu, Zn and other microelements. In addition, it is also rich in chondroitin sulfate, protein and fatty acids. Among them, chondroitin sulfate has many physiological functions such as anticoagulation, anti-inflammatory and analgesic, lowering blood lipids, preventing vascular sclerosis, protecting and repairing neurons. In addition, the active ingredients of sturgeon cartilage have been reported to have joint repair effects, and they also contain anti-cancer factors, which are about 15 times that of shark cartilage.

[0004] At present, the development and application of sturgeon cartilage mainly focuses on extracting substances such as chondroitin sulfate, cartilage polysaccharides, collagen peptides, and making cartilage powder or cartilage extracts into chewable tablets, oral liquids and other products. The forms are limited, and there is no precedent for making whole sturgeon cartilage into edible cartilage glue. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing osmanthus sturgeon cartilage glue. The osmanthus sturgeon cartilage glue obtained by the preparation method enriches the form of sturgeon cartilage products, can retain various nutrients in sturgeon cartilage to a large extent, and has a good taste. In addition, the osmanthus fragrance microcapsules with special structures are used to prolong the residence time of the osmanthus fragrance in the oral cavity, giving the osmanthus sturgeon cartilage glue a good aftertaste.

[0006] The specific technical scheme of the present invention is:

[0007] A method for preparing sweet-scented osmanthus sturgeon cartilage glue comprises the following steps:

[0008] (1) After pre-treating the sturgeon cartilage, adding water to steam and soften it, and then separating it from the water;

[0009] (2) After the boiled sturgeon cartilage is cooled, osmanthus syrup is added and mixed evenly to obtain osmanthus sturgeon cartilage glue; the osmanthus syrup contains osmanthus scented microcapsules, and the osmanthus scented microcapsules include osmanthus scented substances, polydopamine / starch composite wall layer and starch wall layer from inside to outside.

[0010] The sweet-scented osmanthus sturgeon cartilage glue prepared by the present invention can be directly eaten after being heated. It is made by steaming the sturgeon cartilage, retains various nutrients therein to a large extent, contains rich colloids, has high nutritional value, and the sturgeon cartilage after being fully steamed is soft, glutinous and smooth, and is matched with special sweet-scented osmanthus syrup, has a mellow taste, is sweet and refreshing, and can leave a lasting fragrance between lips and teeth, with a long aftertaste.

[0011] The invention can prolong the residence time of the osmanthus fragrance in the oral cavity and increase the aftertaste by adding osmanthus fragrance microcapsules with a special structure into osmanthus syrup. Specifically, polydopamine has good adhesion and can be attached to the oral cavity, so that the microcapsules slowly release osmanthus fragrance substances in the oral cavity. At the same time, if only the polydopamine / starch composite wall layer is coated, the microcapsules will be attached to the sturgeon cartilage, and are easy to enter the digestive tract along with the sturgeon cartilage during swallowing, and the residual amount in the oral cavity is small. To this end, the present invention arranges a starch wall layer outside the polydopamine / starch composite wall layer. Before consumption, the starch wall layer adheres to and covers the outside of the polydopamine, and can block the microcapsules from adhering to the sturgeon cartilage through the polydopamine. After entering the oral cavity, under the action of salivary amylase, the starch is decomposed, and the starch wall layer is destroyed, so that the polydopamine can be exposed after entering the oral cavity, thereby increasing the adhesion amount of the microcapsules in the oral cavity; and because the starch in the polydopamine / starch composite wall layer is decomposed, the porosity of the wall layer is improved, and the osmanthus fragrance substance in the microcapsules attached to the oral cavity can be released within a suitable time period, so that the osmanthus sturgeon cartilage glue has a refreshing aftertaste.

[0012] Preferably, in step (2), the method for preparing the osmanthus scented microcapsules comprises the following steps:

[0013] (I) adding osmanthus fragrance and emulsifier into water, homogenizing and emulsifying, adding dopamine and starch thereto, stirring for reaction and coating, and then spray drying to obtain primary embedding microcapsules;

[0014] (II) dissolving starch in water, dispersing the primary embedding microcapsules therein, and spray drying the water to obtain osmanthus scented microcapsules.

[0015] Furthermore, in step (I), the mass ratio of the osmanthus aroma substance, dopamine and starch is 0.1:0.10-0.15:0.02-0.03.

[0016] Furthermore, in step (I), the stirring reaction and coating time is 7-10 hours.

[0017] Furthermore, in step (I), the mass ratio of the osmanthus fragrance substance, the emulsifier and water is 0.1:0.15-0.60:15-25.

[0018] Furthermore, in step (II), the mass ratio of the primary embedding microcapsule to starch is 0.1:0.01-0.03.

[0019] When coating the starch wall layer, if the amount of starch is too small, the coverage rate of the starch wall layer on the polydopamine / starch composite wall layer is low, and the effect of blocking the microcapsules from adhering to the surface of the sturgeon cartilage through polydopamine is poor, which will cause more microcapsules to be swallowed into the digestive tract along with the sturgeon cartilage, so that the sweet-scented osmanthus fragrance remaining in the mouth is relatively weak; if the amount of starch is too large, when eating, the starch wall layer cannot be destroyed and the polydopamine cannot be exposed before swallowing, which will also cause the sweet-scented osmanthus fragrance remaining in the mouth to be relatively weak. Based on this, the present invention controls the mass ratio of the once-embedded microcapsules and starch within the range of 0.1:0.01-0.03, which can improve the aftertaste to a greater extent.

[0020] Furthermore, in step (II), the mass ratio of the primary embedding microcapsules to water is 0.1:15-25.

[0021] Preferably, in step (2), the osmanthus fragrance substance is one or more of osmanthus essence, osmanthus essential oil and osmanthus extract.

[0022] Preferably, in step (2), the content of osmanthus scented microcapsules in the osmanthus syrup is 0.2-0.5wt%.

[0023] Preferably, in step (2), the sweetness of the osmanthus syrup is 10-13°, and contains 0.3-2.0 wt% of osmanthus.

[0024] Preferably, in step (2), the mass ratio of the cartilage to the osmanthus syrup is 1:2.5-4.

[0025] Preferably, in step (1), the specific process of the pretreatment comprises the following steps: after the dried sturgeon cartilage slices are fully soaked, washing and removing surface impurities; the preparation method of the dried sturgeon cartilage slices comprises the following steps:

[0026] (A) After cleaning the sturgeon head, adding water and steaming until the cartilage of the fish head is separable from its hard bones and meat, and then separating the cartilage from the fish head, slicing and cleaning it to obtain cartilage slices;

[0027] (B) After the cartilage slices are boiled in water, they are rinsed to remove residual fat, blood clots and minced meat, and dried until the cartilage slices become hard and dry, thereby obtaining dried sturgeon cartilage slices.

[0028] In the process of preparing dried sturgeon cartilage slices, through two steamings, impurities such as meat, fat and blood clots on the surface of the cartilage slices can be removed to a large extent, preventing them from bringing fishy smell into the osmanthus sturgeon cartilage glue.

[0029] Furthermore, in step (B), the steaming time is 30-40 minutes, and the amount of water added is 1.5-2.5 times the mass of the cartilage slices.

[0030] Preferably, in step (1), the steaming time is 2-3 hours, and the amount of water added is 45-55% of the mass of the pretreated cartilage.

[0031] Compared with the prior art, the present invention has the following advantages:

[0032] (1) The sweet-scented osmanthus sturgeon cartilage glue prepared by the present invention is rich in nutrients and has a good taste. It is soft, glutinous, smooth, warm, sweet and refreshing, and can leave a lasting fragrance between the lips and teeth, with a long aftertaste;

[0033] (2) The present invention adopts a specially made osmanthus scented microcapsule, which can utilize the polydopamine therein to adhere to the oral cavity and slowly release the osmanthus scented substance, and utilizes the outermost starch wall layer to increase the adhesion amount of the microcapsule in the oral cavity, thereby prolonging the residence time of the osmanthus scent in the oral cavity, and giving the osmanthus sturgeon cartilage glue a better aftertaste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The in vitro simulated release curves of the sweet-scented acipenser cartilage glue prepared for Examples 1-5 and Comparative Examples 1-2 were obtained. DETAILED DESCRIPTION

[0035] The present invention will be further described below in conjunction with the embodiments.

[0036] Overall embodiment

[0037] A method for preparing sweet-scented osmanthus sturgeon cartilage glue comprises the following steps:

[0038] (1) After pre-treating the sturgeon cartilage, adding water to steam and soften it, and then separating it from the water;

[0039] (2) After the boiled sturgeon cartilage is cooled, osmanthus syrup is added and mixed evenly to obtain osmanthus sturgeon cartilage glue; the osmanthus syrup contains osmanthus scented microcapsules, and the osmanthus scented microcapsules include osmanthus scented substances, polydopamine / starch composite wall layer and starch wall layer from inside to outside.

[0040] As a specific implementation, in step (1), the steaming time is 2-3 hours, and the amount of water added is 45-55% of the mass of the pretreated cartilage.

[0041] As a specific implementation, in step (1), the specific process of the pretreatment comprises the following steps: after the dried sturgeon cartilage slices are fully soaked, washing and removing surface impurities; the preparation method of the dried sturgeon cartilage slices comprises the following steps:

[0042] (A) After cleaning the sturgeon head, adding water and steaming until the cartilage of the fish head is separable from its hard bones and meat, and then separating the cartilage from the fish head, slicing and cleaning it to obtain cartilage slices;

[0043] (B) Steaming the cartilage slices with water for 30-40 minutes, with the amount of water added being 1.5-2.5 times the mass of the cartilage slices, and then rinsing to remove residual fat, blood clots and minced meat, and drying until the cartilage slices become hard and dry, thereby obtaining dried sturgeon cartilage slices.

[0044] As a specific implementation, in step (2), the method for preparing the osmanthus scented microcapsules comprises the following steps:

[0045] (I) adding osmanthus fragrance and emulsifier to water, homogenizing and emulsifying, adding dopamine and starch thereto, stirring for reaction and coating for 7-10 hours, and then spray drying to obtain primary embedded microcapsules; the mass ratio of the osmanthus fragrance, dopamine, starch, emulsifier and water is 0.1: 0.10-0.15: 0.02-0.03: 0.15-0.60: 15-25;

[0046] (II) dissolving starch in water, dispersing primary embedding microcapsules therein, and spray drying to obtain osmanthus scented microcapsules; the mass ratio of the primary embedding microcapsules, starch and water is 0.1:0.01-0.03:15-25.

[0047] As a specific implementation, in step (2), the osmanthus fragrance substance is one or more of osmanthus essence, osmanthus essential oil and osmanthus extract.

[0048] As a specific implementation, in step (2), the sweetness of the osmanthus syrup is 10-13°, and it contains 0.2-0.5wt% of osmanthus scented microcapsules and 0.3-2.0wt% of osmanthus.

[0049] As a specific implementation, in step (2), the mass ratio of the cartilage to the osmanthus syrup is 1:2.5-4.

[0050] Example 1

[0051] The dried sturgeon cartilage slices are prepared by the following steps:

[0052] (A) Raw material acceptance: The selected specification is sturgeon head (excluding fins and lips).

[0053] (B) One-step steaming: Add water (fish head: water = 1:2, by weight) to the cleaned sturgeon head and steam until the cartilage of the fish head is separable from its hard bones and meat.

[0054] (C) Separation: Separate the fish head cartilage from the fish head, clean it and set aside.

[0055] (D) Slicing: Slice the cartilage using a slicer to ensure that the thickness of the cartilage slice is within 0.5 cm to obtain the cartilage slice.

[0056] (E) Cleaning: Rinse the cartilage slices with clean water to separate the fat, blood clots and minced meat from the cartilage. Rinse for at least 5 minutes. If there is any remaining blood, continue to rinse with a high-pressure water gun until no fat, blood clots or other impurities are visible in the cartilage slices.

[0057] (F) Secondary cooking: add water (fish head cartilage: water = 1:2, by weight) to the cleaned cartilage slices and cook for 30 minutes. Remove the remaining fat, blood clots and minced meat, rinse and cool, and set aside.

[0058] (G) Drying: The rinsed cartilage slices are stacked flat in a specific shallow frame, ensuring that there are gaps between the cartilage slices (to ensure that the slices are uniform), and placed in an oven for drying until the cartilage slices become hard and dry. The slices are cooled naturally to obtain dried sturgeon cartilage slices. After packaging and disinfection, they are stored in a cool and dry place for future use.

[0059] The osmanthus scented microcapsules are prepared by the following steps:

[0060] (I) Primary encapsulation: food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.15:15, by weight), stirred at a speed of 25000 r / min for 10 min, and then dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.13:0.02, by weight) were added thereto, stirred at room temperature for 10 h, and then the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0061] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.01:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0062] The sweet-scented acipenser cartilage glue is prepared by the following steps:

[0063] (1) Soaking cartilage: The dried sturgeon cartilage slices prepared in this example are placed in cold water and soaked for about 12 hours, until the cartilage has fully absorbed water and restored its toughness and elasticity.

[0064] (2) Cartilage cleaning: Rinse the soaked cartilage with cold water to remove impurities such as blood vessels and fat particles attached to the surface.

[0065] (3) Steaming cartilage: Place the cleaned cartilage in a stainless steel tank, add water (cartilage: water = 2:1, by weight), and steam in a steam oven at 100°C for 2 hours until softened.

[0066] (4) Cooling: Place the steamed cartilage in a box and soak it in cold water to quickly cool it down.

[0067] (5) Preparation of sweet osmanthus syrup: Prepare syrup with white sugar and water, measure the sweetness with a sweetness meter, and take it as 12°. Add sweet osmanthus and the sweet osmanthus fragrance microcapsules prepared in this embodiment to the syrup so that their contents in the osmanthus syrup are 0.3 wt % and 0.5 wt %, respectively, and mix well to obtain sweet osmanthus syrup.

[0068] (6) Storage of inner packaging materials: Inner packaging materials should be stored in a clean, dry, well-ventilated warehouse, stacked and labeled according to type and specification.

[0069] (7) Mixing and filling: Evenly mix the prepared sweet-scented osmanthus syrup and cartilage (sweet-scented osmanthus syrup: cartilage = 3:1), and then fill the mixture. The filling equipment performs quantitative filling and sealing, and the canning quantity is controlled at 195-205 g.

[0070] (8) Cooling: The sealed osmanthus cartilage glue is sent from the conveying bag into cold water for cooling, and the sealing is observed to see if there is any incomplete sealing or damage to the packaging bag.

[0071] (9) Storage: After the product has cooled to room temperature, wipe the water off the surface of the package with a clean white cloth, print the production date on it, and place it in a cold storage below -26°C for quick freezing. After quick freezing, place it in a cold storage at -18°C for frozen storage to obtain Osmanthus sturgeon cartilage glue.

[0072] Example 2

[0073] In this embodiment, the steps for preparing the dried sturgeon cartilage slices are the same as those in Embodiment 1.

[0074] The osmanthus scented microcapsules are prepared by the following steps:

[0075] (I) Primary encapsulation: Food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.40:15, by weight), and stirred at a speed of 25000 r / min for 10 min. Then, dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.15:0.03, by weight) were added thereto, and stirred at room temperature for 7 h. Then, the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0076] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.02:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0077] The sweet-scented acipenser cartilage glue is prepared by the following steps:

[0078] (1) Soaking cartilage: The dried sturgeon cartilage slices prepared in this example are placed in cold water and soaked for about 12 hours, until the cartilage has fully absorbed water and restored its toughness and elasticity.

[0079] (2) Cartilage cleaning: Rinse the soaked cartilage with cold water to remove impurities such as blood vessels and fat particles attached to the surface.

[0080] (3) Steaming cartilage: Place the cleaned cartilage in a stainless steel tank, add water (cartilage: water = 2:1, by weight), and steam in a steam oven at 100°C for 2 hours until softened.

[0081] (4) Cooling: Place the steamed cartilage in a box and soak it in cold water to quickly cool it down.

[0082] (5) Preparation of sweet osmanthus syrup: Prepare syrup with white sugar and water, measure the sweetness with a sweetness meter, and take it as 12°. Add sweet osmanthus and the sweet osmanthus fragrance microcapsules prepared in this embodiment to the syrup so that their contents in the osmanthus syrup are 0.2 wt % and 0.5 wt %, respectively, and mix well to obtain sweet osmanthus syrup.

[0083] (6) Storage of inner packaging materials: Inner packaging materials should be stored in a clean, dry, well-ventilated warehouse, stacked and labeled according to type and specification.

[0084] (7) Mixing and filling: Evenly mix the prepared sweet-scented osmanthus syrup and cartilage (sweet-scented osmanthus syrup: cartilage = 4:1), and then fill the mixture. The filling equipment performs quantitative filling and sealing, and the canning quantity is controlled at 195-205 g.

[0085] (8) Cooling: The sealed osmanthus cartilage glue is sent from the conveying bag into cold water for cooling, and the sealing is observed to see if there is any incomplete sealing or damage to the packaging bag.

[0086] (9) Storage: After the product has cooled to room temperature, wipe the water off the surface of the package with a clean white cloth, print the production date on it, and place it in a cold storage below -26°C for quick freezing. After quick freezing, place it in a cold storage at -18°C for frozen storage to obtain Osmanthus sturgeon cartilage glue.

[0087] Example 3

[0088] In this embodiment, the steps for preparing the dried sturgeon cartilage slices are the same as those in Embodiment 1.

[0089] The osmanthus scented microcapsules are prepared by the following steps:

[0090] (I) Primary encapsulation: Food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.60:15, by weight), stirred at a speed of 25000 r / min for 10 min, and then dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.18:0.03, by weight) were added thereto, stirred at room temperature for 8 h, and then the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0091] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.03:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0092] The sweet-scented acipenser cartilage glue is prepared by the following steps:

[0093] (1) Soaking cartilage: The dried sturgeon cartilage slices prepared in this example are placed in cold water and soaked for about 12 hours, until the cartilage has fully absorbed water and restored its toughness and elasticity.

[0094] (2) Cartilage cleaning: Rinse the soaked cartilage with cold water to remove impurities such as blood vessels and fat particles attached to the surface.

[0095] (3) Steaming cartilage: Place the cleaned cartilage in a stainless steel tank, add water (cartilage: water = 2:1, by weight), and steam in a steam oven at 100°C for 2 hours until softened.

[0096] (4) Cooling: Place the steamed cartilage in a box and soak it in cold water to quickly cool it down.

[0097] (5) Preparation of sweet osmanthus syrup: Prepare syrup with white sugar and water, measure the sweetness with a sweetness meter, and take it as 12°. Add sweet osmanthus and the sweet osmanthus fragrance microcapsules prepared in this embodiment to the syrup so that their contents in the osmanthus syrup are 0.5 wt % and 0.5 wt %, respectively, and mix well to obtain sweet osmanthus syrup.

[0098] (6) Storage of inner packaging materials: Inner packaging materials should be stored in a clean, dry, well-ventilated warehouse, stacked and labeled according to type and specification.

[0099] (7) Mixing and filling: Evenly mix the prepared sweet-scented osmanthus syrup and cartilage (sweet-scented osmanthus syrup: cartilage = 2.5:1), and then fill the mixture. The filling equipment performs quantitative filling and sealing, and the canning quantity is controlled at 195-205 g.

[0100] (8) Cooling: The sealed osmanthus cartilage glue is sent from the conveying bag into cold water for cooling, and the sealing is observed to see if there is any incomplete sealing or damage to the packaging bag.

[0101] (9) Storage: After the product has cooled to room temperature, wipe the water off the surface of the package with a clean white cloth, print the production date on it, and place it in a cold storage below -26°C for quick freezing. After quick freezing, place it in a cold storage at -18°C for frozen storage to obtain Osmanthus sturgeon cartilage glue.

[0102] Example 4

[0103] In this embodiment, the steps for preparing the dried sturgeon cartilage slices are the same as those in Embodiment 1.

[0104] The osmanthus scented microcapsules are prepared by the following steps:

[0105] (I) Primary encapsulation: Food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.15:15, by weight), stirred at a speed of 25000 r / min for 10 min, and then dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.13:0.02, by weight) were added thereto, stirred at room temperature for 12 h, and then the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0106] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.001:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0107] In this embodiment, the steps of preparing osmanthus sturgeon cartilage glue are the same as those in Embodiment 1, wherein the osmanthus scented microcapsules are the osmanthus scented microcapsules in this embodiment.

[0108] Example 5

[0109] In this embodiment, the steps for preparing the dried sturgeon cartilage slices are the same as those in Embodiment 1.

[0110] The osmanthus scented microcapsules are prepared by the following steps:

[0111] (I) Primary encapsulation: Food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.60:15, by weight), stirred at a speed of 25000 r / min for 10 min, and then dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.18:0.03, by weight) were added thereto, stirred at room temperature for 24 h, and then the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0112] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.1:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0113] In this embodiment, the steps of preparing osmanthus sturgeon cartilage glue are the same as those in Embodiment 3, wherein the osmanthus scented microcapsules are the osmanthus scented microcapsules in this embodiment.

[0114] Comparative Example 1

[0115] In this comparative example, the steps for preparing the dried sturgeon cartilage slices are the same as those in Example 1.

[0116] The osmanthus scented microcapsules are prepared by the following steps:

[0117] Food-grade osmanthus essence and monoglyceride emulsifier are added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.15:15, by weight), and stirred at a speed of 25000r / min for 10min. Then, dopamine hydrochloride and starch (food-grade osmanthus essence: dopamine hydrochloride: starch = 0.1:0.13:0.02, by weight) are added thereto, and stirred at room temperature for 12h. Then, the inlet air temperature is controlled at 170°C and the flow rate is 7mL / min, and spray drying is performed to obtain osmanthus-flavored microcapsules.

[0118] In this comparative example, the steps of preparing osmanthus sturgeon cartilage glue are the same as those in Example 1, wherein the osmanthus scented microcapsules are the osmanthus scented microcapsules in this comparative example.

[0119] Comparative Example 2

[0120] In this comparative example, the steps for preparing the dried sturgeon cartilage slices are the same as those in Example 1.

[0121] The osmanthus scented microcapsules are prepared by the following steps:

[0122] (I) Primary encapsulation: food-grade osmanthus essence and monoglyceride emulsifier were added to water (food-grade osmanthus essence: monoglyceride emulsifier: water = 0.1:0.15:15, by weight), stirred at a speed of 25000 r / min for 10 min, and then dopamine hydrochloride was added thereto (food-grade osmanthus essence: dopamine hydrochloride = 0.1:0.15, by weight), stirred at room temperature for 12 h, and then the inlet air temperature was controlled at 170° C. and the flow rate was 7 mL / min, and spray drying was performed to obtain primary encapsulation microcapsules.

[0123] (II) Secondary encapsulation: After dissolving starch in water, the primary encapsulation microcapsules were added thereto (primary encapsulation microcapsules: starch: water = 0.1:0.01:15, by weight), stirred at room temperature for 30 min, and then the inlet air temperature was controlled at 170°C and the flow rate was 7 mL / min, and spray drying was performed to obtain osmanthus scented microcapsules.

[0124] In this comparative example, the steps of preparing osmanthus sturgeon cartilage glue are the same as those in Example 1, wherein the osmanthus scented microcapsules are the osmanthus scented microcapsules in this comparative example.

[0125] Test Example 1: In vitro simulated release experiment

[0126] The in vitro simulated release experiment was conducted on the sweet-scented acipenser cartilage glue prepared in Example 1-5 and Comparative Example 1-2, and the method was as follows:

[0127] (1) Osmanthus essence was dissolved in n-hexane to prepare a series of standard solutions with a concentration range of 0-100 μg / mL. The absorbance was measured using an ultraviolet spectrophotometer, and a standard curve was drawn with the concentration of the standard solution as the abscissa and the absorbance as the ordinate.

[0128] (2) Cartilage glue and artificial saliva were mixed in a weight ratio of 2:1, and a 3 cm × 3 cm pig skin was immersed in the mixture. After stirring for 40 seconds, the pig skin was taken out and washed with water to remove the osmanthus sturgeon cartilage glue on the surface. Then, one piece of pig skin was immersed in n-hexane in an amount of 15 mL of n-hexane. Samples were taken within 0 to 20 minutes to detect the absorbance, and then the concentration of osmanthus essence was calculated according to the standard curve.

[0129] The results of in vitro simulated release experiments are shown in Figure 1 .

[0130] Test Example 2: Sensory Evaluation

[0131] Fifteen volunteers conducted a sensory evaluation on the sweet-scented osmanthus sturgeon cartilage glue prepared in Examples 1-5 and Comparative Examples 1-2, specifically including the following two aspects:

[0132] (1) After each person consumed a can of osmanthus sturgeon cartilage gelatin, they were asked to rate the residual osmanthus fragrance in the mouth within 0-10 minutes. The rating standard was divided into the following three levels: 8-10 points indicated that the osmanthus fragrance in the aftertaste was too strong and uncomfortable; 3-7 points indicated that the osmanthus fragrance in the aftertaste was moderate; 0-2 points indicated that the osmanthus fragrance was almost undetectable in the aftertaste; the higher the score in each level, the stronger the osmanthus fragrance. The average value was taken after the evaluation of each volunteer.

[0133] (2) After each person consumed a can of osmanthus-flavored sturgeon cartilage gelatin, the time the osmanthus fragrance remained in the mouth was counted, and the average value was taken after evaluation by each volunteer.

[0134] The sensory evaluation results are shown in Table 1.

[0135] Table 1 Sensory evaluation results of Osmanthus sturgeon cartilage glue

[0136] Tested sample Rating of the sweet-scented osmanthus fragrance in the aftertaste Osmanthus fragrance residual time / min Example 1 4.6 10.0 Example 2 4.9 12.1 Example 3 5.7 12.7 Example 4 3.0 6.4 Example 5 1.2 —— Comparative Example 1 1.5 —— Comparative Example 2 3.2 18.3

[0137] from Figure 1 From Table 1 we can see that:

[0138] (1) After consumption, the sweet-scented osmanthus sturgeon cartilage glue prepared in Examples 1-3 has a suitable sweet-scented osmanthus fragrance in the aftertaste and can stay in the mouth for a long time.

[0139] (2) Compared with Example 1, the sweet-scented osmanthus fragrance in the aftertaste of Comparative Example 2 is lighter and the residual time in the oral cavity is too long. This is because: in Example 1, starch is doped in the polydopamine layer, and under the action of salivary amylase in the oral cavity, the starch is decomposed, the porosity of the polydopamine layer is increased, and thus the release is accelerated.

[0140] (3) Compared with Example 1, Comparative Example 1 was released more slowly in the in vitro simulated release experiment, and according to the sensory evaluation results, the sweet-scented osmanthus fragrance in the aftertaste was almost imperceptible, making it difficult to evaluate the residual time; and compared with Example 1, Example 4 was also released more slowly, the aftertaste of the sweet-scented osmanthus fragrance was lighter, and the residual time in the mouth was shorter. This is because: in Comparative Example 1, the starch wall layer is not coated outside the polydopamine / starch composite wall layer, and the microcapsules will adhere to the sturgeon cartilage, and are easy to enter the digestive tract with the sturgeon cartilage during swallowing, and the residual amount in the oral cavity is relatively small; while in Example 1, by coating the starch wall layer, the microcapsules can be blocked from adhering to the sturgeon cartilage through polydopamine before consumption, and the starch wall layer is destroyed after entering the oral cavity, and then the polydopamine is exposed, thereby increasing the amount of microcapsules attached to the oral cavity; in Example 4, due to the small amount of starch wall layer coated, the coverage rate of the starch wall layer on the polydopamine / starch composite wall layer is low, and the effect of blocking the microcapsules from adhering to the surface of the sturgeon cartilage through polydopamine is poor, resulting in a low amount of microcapsules attached to the oral cavity.

[0141] (4) Compared with Example 3, Example 5 was released more slowly in the in vitro simulated release experiment, and according to the sensory evaluation results, the sweet-scented osmanthus fragrance in the aftertaste was almost imperceptible, making it difficult to evaluate the residual time. This is because: the coating amount of the starch wall layer of Example 5 was too large, and it could not be destroyed before swallowing and exposed more polydopamine, so the adhesion amount of the microcapsules in the oral cavity was low.

[0142] The raw materials and equipment used in the present invention, unless otherwise specified, are all commonly used raw materials and equipment in the art; the methods used in the present invention, unless otherwise specified, are all conventional methods in the art.

[0143] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent transformation made to the above embodiment based on the technical essence of the present invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing sweet-scented osmanthus sturgeon cartilage glue, characterized in that: The following steps are involved: (1) After pre-treating the sturgeon cartilage, adding water to steam and soften it, and then separating it from the water; (2) After the boiled sturgeon cartilage is cooled, osmanthus syrup containing 0.2-0.5wt% osmanthus scented microcapsules is added and mixed evenly to obtain osmanthus sturgeon cartilage glue; The osmanthus scent microcapsules include osmanthus scent substances, polydopamine / starch composite wall layers and starch wall layers from the inside to the outside, and the preparation steps include: (I) adding osmanthus fragrance and emulsifier to water, homogenizing and emulsifying, adding dopamine hydrochloride and starch, stirring for reaction and coating for 7-10 hours, and spray drying to obtain primary embedding microcapsules; the mass ratio of osmanthus fragrance, dopamine hydrochloride and starch is 0.1:0.10-0.15:0.02-0.03; (II) dissolving starch in water, dispersing the primary embedding microcapsules therein, and spray drying to obtain osmanthus scented microcapsules; the mass ratio of the primary embedding microcapsules to starch is 0.1:0.01-0.

03.

2. The preparation method according to claim 1, characterized in that In step (2), the sweetness of the osmanthus syrup is 10-13°.

3. The preparation method according to claim 1, characterized in that: In step (2), the osmanthus syrup contains 0.3-2.0wt% of osmanthus.

4. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of the cartilage to the osmanthus syrup is 1:2.5-4.

5. The preparation method according to claim 1, characterized in that: In step (1), the specific process of the pretreatment includes the following steps: after the dried sturgeon cartilage slices are fully soaked, they are washed to remove surface impurities.

6. The preparation method according to claim 5, characterized in that: The preparation method of the dried sturgeon cartilage slices comprises the following steps: (A) After cleaning the sturgeon head, add water and steam until the cartilage of the fish head is separable from its hard bones and meat, and then separate the cartilage from the fish head, slice it and clean it to obtain cartilage slices; (B) The cartilage slices are steamed with water, rinsed to remove residual fat, blood clots and minced meat, and dried until the cartilage slices become hard and dry to obtain dried sturgeon cartilage slices.

7. The preparation method according to claim 1, characterized in that: In step (1), the steaming time is 2-3 hours.

8. The preparation method according to claim 1, characterized in that: In step (1), the amount of water added is 45-55% of the mass of the pretreated cartilage.

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