Preparation process for improving nutrient preservation rate of instant fish maw porridge

Abstract

The invention relates to a preparation technology for improving the nutrient preservation rate of instant fish maw porridge, and belongs to the technical field of food processing. Comprising the following steps: S1, preparing the following raw materials in parts by mass: 5-10 parts of dried fish maw, 5-7 parts of soybean protein powder, 8-10 parts of whey protein powder, 3-4 parts of fructo-oligosaccharide syrup P95L, 10-15 parts of resistant dextrin, 3-5 parts of oat, 3-5 parts of red beans, 3-5 parts of black rice, 1-5 parts of white glutinous rice, 1-5 parts of cooked flaxseed kernels, 1-5 parts of brown rice and 5-10 parts of a sweetening agent; s2, pretreating the raw materials; s3, premixing resistant dextrin, soybean protein powder and whey protein powder; s4, dissolving the fructo-oligosaccharide syrup; s5, stirring the powder and the solution; s6, putting the fish maw into a container; s7, injecting the solution prepared in S5 into a fish maw container; s8, performing sterilization; and S9, packaging to obtain a finished product. The problems that the taste is not uniform in hardness and the grains are half-cooked are solved, and the problem that the fish maw is dissolved into water is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process for improving the nutrient preservation rate of instant fish maw porridge. Background Art

[0002] Fish maw porridge is a delicacy with fish maw as the main ingredient. It is a nutritious food with a unique taste, suitable for people of all ages. At present, industrially produced instant fish maw porridge products are characterized by poor nutritional ingredients, low nutritional retention rate, and unstable product state. According to nutritional ingredient detection data, they cannot meet the daily nutrient intake of normal people, and cannot support its beauty, sleep improvement and nutritional characteristics. In terms of sensory aspects of instant fish maw, the raw and auxiliary materials have uneven hardness and softness, the cereal raw materials are undercooked, and the fish maw is dissolved. In this regard, we proposed a preparation process for improving the nutritional preservation rate of instant fish maw porridge. Summary of the invention

[0003] The invention aims to solve the deficiencies of the existing technology and provide a preparation process for improving the nutrient preservation rate of instant fish maw porridge.

[0004] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0005] A preparation process for improving the nutrient preservation rate of instant fish maw porridge comprises the following steps:

[0006] S1. Prepare the following raw materials by mass: 5-10 parts of dried fish maw, 5-7 parts of soy protein powder, 8-10 parts of whey protein powder, 3-4 parts of oligofructose syrup P95L (P represents a purified product; the value 95 represents the percentage of oligofructose in the solid content of the product; L represents a liquid product), 10-15 parts of resistant dextrin, 3-5 parts of oats, 3-5 parts of red beans, 3-5 parts of black rice, 1-5 parts of white glutinous rice, 1-5 parts of cooked flaxseed kernels, 1-5 parts of brown rice, and 5-10 parts of sweetener;

[0007] S2, pre-treating the raw materials;

[0008] S3, taking resistant dextrin, soy protein powder and whey protein powder for premixing to obtain powder A for later use;

[0009] S4, taking oligofructose syrup P95L and adding it into the purified water solution to dissolve it evenly, and preparing solution B for standby use, wherein the concentration of oligofructose syrup P95L in solution B is 1.5%;

[0010] S5, add powder A to solution B in two batches, half of each batch, stirring while adding, and obtain solution C after it is evenly dissolved, and set aside;

[0011] S6, putting the soaked fish maw and processed raw and auxiliary materials into the fish maw porridge container bowl;

[0012] S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use;

[0013] S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 40℃ to 100℃ for 8min, 100℃ to 118℃ for 6min, 118℃ constant temperature for 22min, cooling parameters: 6min from 118℃ to 80℃, 4min from 80℃ to 40℃;

[0014] S9, take out and package to obtain the finished product.

[0015] Preferably, the specific mass proportions of the raw materials in step S1 are: 10 parts of dried fish maw, 7 parts of soy protein powder, 9 parts of whey protein powder, 4 parts of oligofructose syrup P95L, 12 parts of resistant dextrin, 5 parts of oats, 4 parts of red beans, 4 parts of black rice, 5 parts of white glutinous rice, 4 parts of cooked flaxseed kernels, 5 parts of brown rice and 5 parts of sweetener.

[0016] Preferably, the sweetener in step S1 is selected from one or more of L-arabinose, xylitol, maltitol, lactitol, galactitol, stevioside, erythritol, fructooligosaccharides, xylo-oligosaccharides, glucose-oligosaccharides, galacto-oligosaccharides, isomalt, stachyose, isomaltulose, chitosan oligosaccharides, sorbitol and sucralose.

[0017] Preferably, the oligofructose syrup in step S1 includes one of chicory-derived oligofructose and sucrose-derived oligofructose, and the raw material of the resistant dextrin is one of wheat starch or corn starch.

[0018] Preferably, the pre-processing in step S2 includes the following steps:

[0019] A1. Soak dried fish maw in pure water for 30 minutes;

[0020] A2. Take the fish maw out of the water, drain it, and put it into a steamer to evaporate it at 100℃ for 5 minutes;

[0021] A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside.

[0022] A4. Prepare a 3% sodium bicarbonate aqueous solution for later use;

[0023] A5. Place the fish maw prepared in step A3 into a 40kHz ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside;

[0024] A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside;

[0025] A7. Steam red beans and oats in a steamer at 100℃ for 50 minutes and set aside. Steam brown rice in a steamer at 100℃ for 15 minutes and set aside.

[0026] A8. Wash the white glutinous rice with clean water, drain and set aside. Wash the cooked flax seed kernels with clean water, drain and set aside.

[0027] Preferably, the premixing time in step S3 is 5 minutes, and the mixing is performed by a stirrer in step S4, the stirring rate of the stirrer is 60 r / min, and the mixing time is 6 minutes.

[0028] Preferably, the stirring time in step S5 is 8 minutes. After solution B is stirred for 1 minute, 50% of powder A is added. After solution B is stirred for 5 minutes, the remaining powder A is added and stirring is continued.

[0029] Beneficial effects of the present invention:

[0030] The invention solves the problems of uneven softness and hardness of taste and undercooked grains by performing classification pre-treatment on ingredients of instant fish maw porridge such as oats, brown rice, corn, red beans, black rice, white glutinous rice, cooked flaxseed kernels, etc., and solves the problem of fish maw becoming watery by performing pre-treatment on the fish maw raw materials and adjusting the sterilization parameters.

[0031] The instant fish maw porridge formula of the patent of the present invention contains multiple nutritional elements such as protein, dietary fiber, vitamins, unsaturated fatty acids, etc. Its nutritional components can meet the nutritional claims such as "containing protein", "rich in dietary fiber", "containing polyunsaturated fatty acids" as described in the General Rules for Nutrition Labeling of Pre-packaged Foods GB28050-2011 according to the third-party test results.

[0032] The cereals of the present invention have a soft, glutinous and uniform taste. Through step five and step six of processing raw and auxiliary materials, it is ensured that the taste of the finished product of the cereal raw and auxiliary materials after the process treatment is stable and the nutrients can be stably precipitated in the liquid feed; by adjusting the sterilization parameters, 118° C. constant temperature for 22 minutes is adopted for sterilization, which can reduce the damage of temperature to various nutrients compared with the 121° C. sterilization in the prior art; the rotary sterilization kettle can improve the distribution of heat in the overall sterilization kettle and the heat conduction efficiency of the product itself, and can achieve the same sterilization intensity as that of the 121° C. vertical sterilization kettle; the nutrients are rich and the retention rate is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a process flow chart of the present invention.

[0034] Figure 2 It is a schematic diagram of the structure of a rotary sterilizer. DETAILED DESCRIPTION

[0035] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than 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 work should belong to the scope of protection of the present invention. 1. Specific embodiments

[0037] Example 1

[0038] A preparation process for improving the nutrient preservation rate of instant fish maw porridge comprises the following steps:

[0039] S1. Prepare the following raw materials: 10 parts of dried fish maw, 7 parts of soy protein powder, 9 parts of whey protein powder, 4 parts of oligofructose syrup P95L, 12 parts of resistant dextrin, 5 parts of oats, 4 parts of red beans, 4 parts of black rice, 5 parts of white glutinous rice, 4 parts of cooked flaxseed kernels, 5 parts of brown rice and 5 parts of erythritol (sweetener);

[0040] S2, pre-processing the raw materials, specifically:

[0041] A1. Soak dried fish maw in pure water for 30 minutes;

[0042] A2. Take the fish maw out of the water, drain it, and put it into a steamer to evaporate it at 100℃ for 5 minutes;

[0043] A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside.

[0044] A4. Prepare a 3% sodium bicarbonate aqueous solution for later use;

[0045] A5. Place the fish maw prepared in step A3 into a 40kHz ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside;

[0046] A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside;

[0047] A7. Steam red beans and oats in a steamer at 100℃ for 50 minutes and set aside. Steam brown rice in a steamer at 100℃ for 15 minutes and set aside.

[0048] A8. Rinse the white glutinous rice with clean water and drain it for later use. Rinse the cooked flaxseed kernels with clean water and drain it for later use.

[0049] S3, taking resistant dextrin, soy protein powder and whey protein powder and premixing them for 5 minutes to obtain powder A for later use;

[0050] S4, taking oligofructose syrup P95L and adding it into the pure water solution to dissolve evenly, stirring and mixing by a stirrer, the stirring rate of the stirrer is 60r / min, the stirring and mixing time is 6min, and a solution B is prepared for standby use, and the concentration of oligofructose syrup P95L in solution B is 1.5%;

[0051] S5. Add powder A to solution B in two batches, stirring while adding for 8 minutes. After solution B is stirred for 1 minute, add 50% powder A. After solution B is stirred for 5 minutes, add the remaining powder A and continue stirring. After dissolving evenly, obtain solution C for standby use.

[0052] S6, putting the soaked fish maw and processed raw and auxiliary materials into the fish maw porridge container bowl;

[0053] S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use;

[0054] S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 40 ℃ to 100 ℃ time is 8 minutes, 100 ~ 118 ℃ heating time is 6 minutes, 118 ℃ constant temperature time is 22 minutes, cooling parameters: from 118 ~ 80 ℃ for 6 minutes, 80 ~ 40 ℃ for 4 minutes;

[0055] S9, take out and package to obtain the finished product.

[0056] Example 2

[0057] A preparation process for improving the nutrient preservation rate of instant fish maw porridge comprises the following steps:

[0058] S1. Prepare the following raw materials: 8 parts of dried fish maw, 6 parts of soy protein powder, 9 parts of whey protein powder, 3 parts of oligofructose syrup P95L, 11 parts of resistant dextrin, 5 parts of oats, 5 parts of red beans, 4 parts of black rice, 5 parts of white glutinous rice, 2 parts of cooked flaxseed kernels, 4 parts of brown rice and 10 parts of erythritol (sweetener);

[0059] S2, pre-processing the raw materials, specifically:

[0060] A1. Soak dried fish maw in pure water for 30 minutes;

[0061] A2. Take the fish maw out of the water, drain it, and put it into a steamer to evaporate it at 100℃ for 5 minutes;

[0062] A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside.

[0063] A4. Prepare a 3% sodium bicarbonate aqueous solution for later use;

[0064] A5. Place the fish maw prepared in step A3 into a 40kHz ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside;

[0065] A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside;

[0066] A7. Steam red beans and oats in a steamer at 100℃ for 50 minutes and set aside. Steam brown rice in a steamer at 100℃ for 15 minutes and set aside.

[0067] A8. Rinse the white glutinous rice with clean water and drain it for later use. Rinse the cooked flaxseed kernels with clean water and drain it for later use.

[0068] S3, taking resistant dextrin, soy protein powder and whey protein powder and premixing them for 5 minutes to obtain powder A for later use;

[0069] S4, taking oligofructose syrup P95L and adding it into the pure water solution to dissolve evenly, stirring and mixing by a stirrer, the stirring rate of the stirrer is 60r / min, the stirring and mixing time is 6min, and a solution B is prepared for standby use, and the concentration of oligofructose syrup P95L in solution B is 1.5%;

[0070] S5. Add powder A to solution B in two batches, stirring while adding for 8 minutes. After solution B is stirred for 1 minute, add 50% powder A. After solution B is stirred for 5 minutes, add the remaining powder A and continue stirring. After dissolving evenly, obtain solution C for standby use.

[0071] S6, putting the soaked fish maw and processed raw and auxiliary materials into the fish maw porridge container bowl;

[0072] S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use;

[0073] S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 42 ° C to 110 ° C time is 10 minutes, 90 ~ 120 ° C heating time is 8 minutes, 120 ° C constant temperature time is 19 minutes, cooling parameters: from 120 ~ 80 ° C for 3 minutes, 80 ~ 40 ° C for 5 minutes;

[0074] S9, take out and package to obtain the finished product.

[0075] Example 3

[0076] A preparation process for improving the nutrient preservation rate of instant fish maw porridge comprises the following steps:

[0077] S1. Prepare the following raw materials: 5 parts of dried fish maw, 6 parts of soy protein powder, 9 parts of whey protein powder, 3 parts of oligofructose syrup P95L, 11 parts of resistant dextrin, 4 parts of oats, 3 parts of red beans, 3 parts of black rice, 2 parts of white glutinous rice, 1 part of cooked flaxseed kernels, 1 part of brown rice and 10 parts of erythritol (sweetener);

[0078] S2, pre-processing the raw materials, specifically:

[0079] A1. Soak dried fish maw in pure water for 30 minutes;

[0080] A2. Take the fish maw out of the water, drain it, and put it into a steamer to evaporate it at 100℃ for 5 minutes;

[0081] A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside.

[0082] A4. Prepare a 3% sodium bicarbonate aqueous solution for later use;

[0083] A5. Place the fish maw prepared in step A3 into a 40kHz ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside;

[0084] A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside;

[0085] A7. Steam red beans and oats in a steamer at 100℃ for 50 minutes and set aside. Steam brown rice in a steamer at 100℃ for 15 minutes and set aside.

[0086] A8. Rinse the white glutinous rice with clean water and drain it for later use. Rinse the cooked flaxseed kernels with clean water and drain it for later use.

[0087] S3, taking resistant dextrin, soy protein powder and whey protein powder and premixing them for 5 minutes to obtain powder A for later use;

[0088] S4, taking oligofructose syrup P95L and adding it into the pure water solution to dissolve evenly, stirring and mixing by a stirrer, the stirring rate of the stirrer is 60r / min, the stirring and mixing time is 6min, and a solution B is prepared for standby use, and the concentration of oligofructose syrup P95L in solution B is 1.5%;

[0089] S5. Add powder A to solution B in two batches, stirring while adding for 8 minutes. After solution B is stirred for 1 minute, add 50% powder A. After solution B is stirred for 5 minutes, add the remaining powder A and continue stirring. After dissolving evenly, obtain solution C for standby use.

[0090] S6, putting the soaked fish maw and processed raw and auxiliary materials into the fish maw porridge container bowl;

[0091] S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use;

[0092] S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 40 ℃ to 100 ℃ time is 12 minutes, 100 ~ 118 ℃ heating time is 5 minutes, 120 ℃ constant temperature time is 22 minutes, cooling parameters: from 118 ~ 80 ℃ for 6 minutes, 80 ~ 40 ℃ for 4 minutes;

[0093] S9, take out and package to obtain the finished product.

[0094] Example 4

[0095] A preparation process for improving the nutrient preservation rate of instant fish maw porridge comprises the following steps:

[0096] S1. Prepare the following raw materials: 7 parts of dried fish maw, 6 parts of soy protein powder, 9 parts of whey protein powder, 3 parts of oligofructose syrup P95L, 11 parts of resistant dextrin, 5 parts of oats, 3 parts of red beans, 3 parts of black rice, 2 parts of white glutinous rice, 4 parts of cooked flaxseed kernels, 5 parts of brown rice and 5 parts of erythritol (sweetener);

[0097] S2, pre-processing the raw materials, specifically:

[0098] A1. Soak dried fish maw in pure water for 30 minutes;

[0099] A2. Take the fish maw out of the water, drain it, and put it into a steamer to evaporate it at 100℃ for 5 minutes;

[0100] A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside.

[0101] A4. Prepare a 3% sodium bicarbonate aqueous solution for later use;

[0102] A5. Place the fish maw prepared in step A3 into a 40kHz ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside;

[0103] A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside;

[0104] A7. Steam red beans and oats in a steamer at 100℃ for 50 minutes and set aside. Steam brown rice in a steamer at 100℃ for 15 minutes and set aside.

[0105] A8. Rinse the white glutinous rice with clean water and drain it for later use. Rinse the cooked flaxseed kernels with clean water and drain it for later use.

[0106] S3, taking resistant dextrin, soy protein powder and whey protein powder and premixing them for 5 minutes to obtain powder A for later use;

[0107] S4, taking oligofructose syrup P95L and adding it into the pure water solution to dissolve evenly, stirring and mixing by a stirrer, the stirring rate of the stirrer is 60r / min, the stirring and mixing time is 6min, and a solution B is prepared for standby use, and the concentration of oligofructose syrup P95L in solution B is 1.5%;

[0108] S5. Add powder A to solution B in two batches, stirring while adding for 8 minutes. After solution B is stirred for 1 minute, add 50% powder A. After solution B is stirred for 5 minutes, add the remaining powder A and continue stirring. After dissolving evenly, obtain solution C for standby use.

[0109] S6, putting the soaked fish maw and processed raw and auxiliary materials into the fish maw porridge container bowl;

[0110] S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use;

[0111] S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 40 ℃ to 100 ℃ time is 8 minutes, 100 ~ 118 ℃ heating time is 6 minutes, 118 ℃ constant temperature time is 22 minutes, cooling parameters: from 118 ~ 80 ℃ for 6 minutes, 80 ~ 40 ℃ for 4 minutes;

[0112] S9, take out and package to obtain the finished product.

[0113] 2. Performance Testing

[0114] The fish maw products obtained in Examples 1-4 were tested, and the nutritional content is shown in Table 1.

[0115] 1. Protein content detection:

[0116] Kjeldahl nitrogen determination method: By detecting the total nitrogen content in fish maw, the protein content can be calculated. This usually requires the use of a Kjeldahl nitrogen meter or other similar instruments (the protein in food is decomposed under catalytic heating conditions, and the ammonia produced combines with sulfuric acid to form ammonium sulfate. Alkalinization and distillation free the ammonia, which is absorbed with boric acid and titrated with a standard titration solution of sulfuric acid or hydrochloric acid. The nitrogen content is calculated based on the acid consumption, and then multiplied by the conversion factor to obtain the protein content).

[0117] 2.Carbohydrate content detection:

[0118] According to GB 28050-2011 and its accompanying Q&A, the total mass of food is taken as 100, minus the mass of protein, fat, water, ash and dietary fiber, which is called "available carbohydrates" and is indicated as "carbohydrates" on the label.

[0119] 3. Dietary fiber content detection:

[0120] According to the second method of GB / T 22228-2008, the enzyme weight-liquid chromatography method is used for determination. Two samples are taken, and the starch protein and other enzymes in the sample are hydrolyzed into dissolved small molecules under the action of heat-stable amylase protease and starch glucose in sequence. The enzymatic hydrolyzate is ethanol precipitated and filtered, and the residue is washed with ethyl acetate and acetone, and weighed after drying. The mass of protein and ash obtained from the two residues is subtracted, and the total amount of insoluble dietary fiber and high molecular weight dietary fiber precipitated in ethanol (IDF+SDF) is calculated. The filtrate is desalted, and the low molecular weight ethanol-soluble resistant maltodextrin (RMD) in the eluent is determined by the internal standard method of high-performance liquid chromatography. The values ​​of the two parts are added together to obtain the total dietary fiber (TDF) in the sample.

[0121] 4. Vitamin B content detection:

[0122] According to GB 5009.268, after digestion, the sample is measured by inductively coupled plasma mass spectrometry, and the specific mass number (mass-to-charge ratio, m / z) of the element is used for qualitative analysis. The external standard method is used, and the intensity ratio of the mass spectrum signal of the element to be measured to the mass spectrum signal of the internal standard element is proportional to the concentration of the element to be measured for quantitative analysis.

[0123] 5. Phosphorus content detection:

[0124] According to GB 5009.268, after digestion, the sample is measured by inductively coupled plasma mass spectrometry, and the specific mass number (mass-to-charge ratio, m / z) of the element is used for qualitative analysis. The external standard method is used, and the intensity ratio of the mass spectrum signal of the element to be measured to the mass spectrum signal of the internal standard element is proportional to the concentration of the element to be measured for quantitative analysis.

[0125] Detection of polyunsaturated fatty acid (α-linolenic acid, Ω-3 fatty acid) content: Hydrolysis-extraction method: After the sample with internal standard is hydrolyzed and the fat is extracted with ether solution, it is saponified and methylated under alkaline conditions to generate fatty acid methyl esters, which are analyzed by capillary column gas chromatography and quantitatively determined by internal standard method. The total fat, saturated fat (acid), monounsaturated fat (acid), and polyunsaturated fat (acid) contents are calculated based on the contents of various fatty acid methyl esters and conversion coefficients.

[0126] Table 1

[0127]

[0128]

[0129] Table 2

[0130] Test items Example 1 Example 2 Example 3 Example 4 Length(mm) 35mm 30mm 29mm 32mm Thickness(mm) 9mm 7mm 6mm 7mm elasticity 0.87±0.02 0.85±0.00 0.88±0.04 0.84±0.00 Chewing degree 13.18±6.06 10.87±5.67 13.34±1.48 14.04±0.89 Solid content 65.74％ 61.10％ 57.70％ 63.80％

[0131] It can be seen from Table 1 and Table 2 that Example 1 is a preferred embodiment of the present invention.

[0132] The above contents are only examples and are not intended to limit the scope of the present invention. Various changes may be made to the above embodiments of the present invention. That is, any simple, equivalent changes and modifications made according to the claims and the contents of the specification of the present invention application shall fall within the protection scope of the claims of the present invention. What is not described in detail in the present invention are all conventional technical contents.

[0133] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0134] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process for improving the nutrient preservation rate of instant fish maw porridge, characterized in that: The following steps are involved: S1. Prepare the following raw materials by mass: 5-10 parts of dried fish maw, 5-7 parts of soy protein powder, 8-10 parts of whey protein powder, 3-4 parts of oligofructose syrup P95L, 10-15 parts of resistant dextrin, 3-5 parts of oats, 3-5 parts of red beans, 3-5 parts of black rice, 1-5 parts of white glutinous rice, 1-5 parts of cooked flaxseed kernels, 1-5 parts of brown rice and 5-10 parts of sweetener; S2, pre-processing the raw materials, including soaking fish maw and processing red beans, oats, brown rice, black rice, white glutinous rice, and cooked flax seeds; S3, taking resistant dextrin, soy protein powder and whey protein powder for premixing to obtain powder A for later use; S4, taking oligofructose syrup P95L and adding it into the purified water solution to dissolve evenly, to prepare solution B for standby use; S5, adding powder A into solution B in two batches, stirring while adding, and preparing solution C after uniform dissolution, and set aside; S6, putting the soaked fish maw and processed raw and auxiliary materials in step S2 into a fish maw porridge container; S7, injecting solution C into the fish maw porridge container to obtain a semi-finished product D, capping it for later use; S8, put the semi-finished product D into the rotary sterilizer, adjust the parameters of the rotary sterilizer, heating parameters: 40 ℃ to 100 ℃ time is 8 minutes, 100 ~ 118 ℃ heating time is 6 minutes, 118 ℃ constant temperature time is 22 minutes, cooling parameters: from 118 ~ 80 ℃ for 6 minutes, 80 ~ 40 ℃ for 4 minutes; S9, take out and package to obtain the finished product.

2. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The raw materials in step S1 are calculated by mass as follows: 10 parts of dried fish maw, 7 parts of soy protein powder, 9 parts of whey protein powder, 4 parts of oligofructose syrup P95L, 12 parts of resistant dextrin, 5 parts of oats, 4 parts of red beans, 4 parts of black rice, 5 parts of white glutinous rice, 4 parts of cooked flaxseed kernels, 5 parts of brown rice and 5 parts of sweetener.

3. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The sweetener in step S1 is selected from one or more of L-arabinose, xylitol, maltitol, lactitol, galactitol, stevioside, erythritol, fructooligosaccharides, xylo-oligosaccharides, glucose-oligosaccharides, galacto-oligosaccharides, isomalt, stachyose, isomaltulose, chitosan oligosaccharides, sorbitol and sucralose.

4. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The oligofructose syrup in step S1 includes one of chicory-derived oligofructose and sucrose-derived oligofructose, and the raw material of the resistant dextrin is one of wheat starch or corn starch.

5. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The preprocessing in step S2 includes the following steps: A1. Soak dried fish maw in pure water for 30 minutes; A2. Take the fish maw out of the water, drain it and put it into a steamer to evaporate for 5 minutes; A3. Place the steamed fish maw at room temperature and use a fan to dry it. Set aside. A4. Prepare a 3% sodium bicarbonate aqueous solution for later use; A5. Place the fish maw prepared in step A3 into an ultrasonic cleaning machine and immerse it in a baking soda solution for 2 hours, then take it out, wash it, drain it and set it aside; A6. Soak red beans in water at room temperature for 6 hours, drain and set aside; soak oats in water at room temperature for 3 hours, drain and set aside; soak brown rice in water at room temperature for 3 hours, drain and set aside; soak black rice in water at room temperature for 2 hours, drain and set aside; A7. Steam red beans and oats in a steamer for 50 minutes and set aside. Steam brown rice in a steamer for 15 minutes and set aside. A8. Wash the white glutinous rice with clean water, drain and set aside. Wash the cooked flax seed kernels with clean water, drain and set aside.

6. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The time for premixing the powder in step S3 is 5 minutes.

7. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: In step S5, stirring and mixing are performed by a stirrer, the stirring rate of the stirrer is 60 r / min, and the stirring and mixing time is 6 minutes.

8. A preparation process for improving the nutrient preservation rate of instant fish maw porridge according to claim 1, characterized in that: The stirring time in step S5 is 8 minutes. After solution B is stirred for 1 minute, 50% of powder A is added. After solution B is stirred for 5 minutes, the remaining powder A is added and stirring is continued.

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