Preparation method of composite easy-to-eat gel based on gel skeleton reconstruction

Abstract

The invention provides a preparation method of composite easy-to-eat gel based on gel skeleton reconstruction, which comprises the following steps: rinsing cooked fish meat with a NaCl solution, mixing with water, and crushing to obtain fish meat slurry; mixing functional grease with the egg white microgel particle solution, and performing high-speed shearing to prepare a high-internal-phase emulsion, so as to obtain a regulation and control assembly; and performing high-pressure homogenization treatment on the fish pulp, adding a regulation and control assembly while performing high-pressure homogenization treatment, and cooling to obtain the composite easy-to-eat gel. According to the invention, a protein-based gel network is reconstructed into a more complex cobweb-shaped gel skeleton from an ordered #-shaped structure, so that the regulation and control of the gel from flexibility to rigidity are realized, and the hardness, friction characteristics and the like of the composite easy-to-eat gel are regulated and controlled by changing the addition amount of the egg white microgel emulsion; the texture characteristics of the prepared composite easy-to-eat gel can be suitable for patients with different swallowing difficulty degrees, and the composite easy-to-eat gel has excellent storage stability.

Description

Technical Field

[0001] The invention relates to a method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction, and belongs to the technical field of food processing. Background Art

[0002] As people age, their physiological functions naturally decline, especially the oral environment is affected, which leads to dysphagia. When elderly people have dysphagia, they may choke, aspirate into the lungs, or even suffocate. It may also cause complications such as malnutrition, weight loss, and lung infection. Improving food texture can reduce the incidence of dysphagia in most elderly people, and it has been considered an effective way to improve the quality of life of elderly people with dysphagia and ensure swallowing safety.

[0003] The texture properties of the gel are directly related to its network structure. During the product development process, some means can be used to regulate its gel skeleton and develop products with texture properties that meet the needs of the elderly.

[0004] Fish protein-based gels are traditional high-gel strength products mainly based on myofibrillar protein. The texture control is mainly focused on improving the quality of the gel, but high-gel strength products do not meet the texture requirements of people with swallowing disorders, such as the elderly. Easy-to-eat gels can reduce the risk of people with swallowing disorders accidentally inhaling food into the airway, making eating smoother. However, existing easy-to-eat gels lack nutrients, have ingredient safety issues, and are inflexible in texture adjustment and cannot adapt to the swallowing abilities of different patients. Summary of the invention

[0005]

Technical issues

[0006] Traditional fish-based protein-based gels do not meet the texture requirements of people with swallowing disorders, such as the elderly. Existing easy-to-eat gels lack nutrients and have ingredient safety issues. In addition, the texture cannot be flexibly adjusted and cannot adapt to the swallowing abilities of different patients.

[0007]

Technical solution

[0008] The present invention uses a gel skeleton reconstruction method to regulate the texture characteristics of the composite easy-to-eat gel, utilizes high-pressure homogenization to crush fish protein, uses a high internal phase emulsion as a gel skeleton replacement, and simultaneously loads functional active ingredients in the high internal phase emulsion to obtain a composite easy-to-eat gel loaded with functional active ingredients and having low gel characteristics (hardness: 200-300g), which can meet the needs of special groups such as the elderly and those with dysphagia in terms of texture, nutrition, functional characteristics, etc. Under the action of high-pressure homogenization, the effective regulation of the molecular size of myofibrillar protein and the competitive adsorption of the protein layer molecules at the oil-water interface are achieved, and the transformation of its gel skeleton is achieved, thereby regulating the gel texture within a certain range, so that the composite easy-to-eat gel can adapt to the swallowing ability of different patients.

[0009] The first object of the present invention is to provide a method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction, comprising the steps of:

[0010] S1. Fish protein enrichment: the cooked fish meat is rinsed with a NaCl solution and filtered to obtain pretreated fish meat; the pretreated fish meat is mixed with water and crushed to obtain fish meat slurry;

[0011] S2, preparation of the regulating component: dissolving fat-soluble nutrients in liquid oil to obtain functional oil; heating and crushing the aqueous solution of egg white protein to obtain egg white microgel particles, which are dissolved in water to prepare an egg white microgel particle solution; mixing the functional oil with the egg white microgel particle solution, and high-speed shearing to prepare a high internal phase emulsion to obtain the regulating component;

[0012] S3. Preparation of easy-to-eat gel and skeleton reconstruction: The fish slurry is subjected to high-pressure homogenization, and a regulating component is added during the high-pressure homogenization, and the mixture is cooled to obtain a composite easy-to-eat gel.

[0013] In one embodiment of the present invention, in step S1, the raw material of the cooked fish meat is one or more of cod, sturgeon or grass carp.

[0014] In one embodiment of the present invention, in step S1, the method for preparing cooked fish meat is to heat and cook the fish.

[0015] In one embodiment of the present invention, in the method for preparing cooked fish meat, cooking is performed by heating at 80 to 100° C. for 10 to 30 minutes.

[0016] In one embodiment of the present invention, in step S1, the concentration of the NaCl solution is 0.01-0.2 wt%.

[0017] In one embodiment of the present invention, in step S1, the mass ratio of the NaCl solution to the cooked fish meat is 1:1 to 10:1.

[0018] In one embodiment of the present invention, in step S1, the rinsing temperature is 50-70° C.; the number of rinsing times is 3-5 times, each time for 1-3 minutes.

[0019] In one embodiment of the present invention, in step S1, filtration is performed using a 60-100 mesh filter cloth.

[0020] In one embodiment of the present invention, in step S1, the mixing mass ratio of the pre-treated fish meat and water is 1:1 to 1:10.

[0021] In one embodiment of the present invention, in step S2, the fat-soluble nutrients are selected from one or more of resveratrol, vitamin E, and carotenoids.

[0022] In one embodiment of the present invention, in step S2, the liquid oil is selected from one or more of linseed oil, olive oil, and soybean oil.

[0023] In one embodiment of the present invention, in step S2, the concentration of fat-soluble nutrients in the functional oil is 5-15 mg / L.

[0024] In one embodiment of the present invention, in step S2, the concentration of the egg white protein aqueous solution is 5-10 wt%.

[0025] In one embodiment of the present invention, in step S2, the heating temperature is 70-90° C., and the heating time is 30-60 min.

[0026] In one embodiment of the present invention, in step S2, the crushing is high-pressure homogeneous crushing, the crushing pressure is 300-800 bar, and the crushing time is 3-10 minutes.

[0027] In one embodiment of the present invention, in step S2, the concentration of the egg white microgel particle solution is 2-5 wt%.

[0028] In one embodiment of the present invention, in step S2, the volume of the egg white microgel particle solution is 15%-25% of the volume of the high internal phase emulsion.

[0029] In one embodiment of the present invention, in step S2, the rotation speed of the high-speed shearing is 5000-9000 rpm, and the high-speed shearing time is 2-5 min.

[0030] In one embodiment of the present invention, in step S3, the pressure of high-pressure homogenization is 20-80 MPa, and the high-pressure homogenization treatment time corresponding to each 100 g of fish slurry is 5-15 min.

[0031] In one embodiment of the present invention, in step S3, the pressure of high-pressure homogenization is 40 MPa, and the high-pressure homogenization treatment time corresponding to every 100 g of fish slurry is 9 minutes.

[0032] In one embodiment of the present invention, in step S3, the mass ratio of the fish slurry to the regulating component is 75-95:25-5.

[0033] In one embodiment of the present invention, in step S3, the cooling temperature is 0-8°C.

[0034] In one embodiment of the present invention, in step S3, when the mass ratio of the fish slurry to the regulating component is lower than 80:20, the cooling temperature is 0-30°C.

[0035] In one embodiment of the present invention, in step S3, the cooling time is 10 min to 2 h.

[0036] In one embodiment of the present invention, the composite easy-to-eat gel is packaged, sterilized, sealed, and cooled to obtain a composite easy-to-eat gel food.

[0037] In one embodiment of the present invention, the container used for packaging is selected from a metal can, a composite bag or a composite can.

[0038] In one embodiment of the present invention, the sterilization method is one or more of low-temperature long-time sterilization and irradiation sterilization.

[0039] In one embodiment of the present invention, the sterilization method is low-temperature long-time sterilization, the sterilization temperature is 60-70° C., and the sterilization time is 20-40 minutes.

[0040] The second object of the present invention is to provide a composite easy-to-eat gel prepared by the above preparation method.

[0041] The third object of the present invention is to provide application of the above-mentioned composite easy-to-eat gel in the field of food.

[0042] Beneficial effects:

[0043] The present invention adopts high-pressure homogenization to promote high internal phase emulsion droplets to participate in the formation and reconstruction of myofibrillar protein gel network, and promotes the reconstruction of protein-based gel network from an ordered "well"-shaped structure to a more complex "spider-web-like" gel skeleton, thereby realizing the regulation of gel texture from flexibility to rigidity. By changing the addition amount of egg white microgel emulsion, the hardness, friction properties, etc. of the composite easy-to-eat gel are regulated, so that the texture properties of the prepared composite easy-to-eat gel can be suitable for patients with different degrees of dysphagia.

[0044] The composite easy-to-eat gel prepared by the present invention has excellent stability at room temperature, and compared with the protein gel without reconstructed skeleton, the gel texture stability retention time is extended by more than 3 hours;

[0045] The composite edible gel prepared by the present invention not only realizes the loading and transportation of fat-soluble functional substances, but also improves the lubrication properties of the protein-based gel, and when the sliding speed is 50 mm / s, the friction coefficient is reduced from 0.17 to 0.06, thereby realizing personalized nutrition and gel texture customization for special groups of people.

[0046] The invention improves the thermal stability and oxidation stability of fat-soluble functional substances in protein-based gel by preparing high internal phase emulsion.

[0047] The invention fully improves the utilization rate of marine resources, and can use the minced meat left over from processing and frozen preservation resources as raw materials to prepare the composite easy-to-eat gel, thereby improving the added value of the product.

[0048] The prepared composite easy-to-eat gel ingredients are natural and safe. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 This is the appearance of the composite edible gel obtained in Examples 1 to 5 and Comparative Example 1.

[0050] Figure 2 This is the microstructure of the composite edible gel obtained in Examples 1 to 5 and Comparative Example 1.

[0051] Figure 3 The stability of the composite edible gels obtained in Examples 1 to 5 and Comparative Example 1 at room temperature.

[0052] Figure 4 It is the hardness of the composite easy-to-eat gel obtained in Examples 1 to 5 and Comparative Example 1.

[0053] Figure 5 This is the IDDSI framework test of the composite easy-to-eat gel obtained in Examples 1 to 5 and Comparative Example 1.

[0054] Figure 6 It is the friction coefficient of the composite easy-to-eat gel obtained in Example 2, Example 4 and Comparative Example 1 at a sliding rate of 50 mm / s. DETAILED DESCRIPTION

[0055] Test Method

[0056] Gel stability microstructure observation:

[0057] The stability of the easy-to-eat gel was observed by inverting the method at room temperature (25°C). The microstructure of the compound easy-to-eat gel of Implementation 1-5 and Comparative Example 1 was analyzed by cryotransfer-scanning electron microscopy. The compound easy-to-eat gel sample was frozen in liquid nitrogen for 2-3 minutes, and then transferred to the freezing preparation chamber. The sample was brittlely broken with a blade in the freezing chamber and sublimated in the freezing transfer system. The sublimation conditions were -60°C and 30 minutes. After sublimation, the sample was sputter-plated with gold (current was 10mA, time was 60s), and then its microstructure was observed using a Hitachi SU8000 scanning electron microscope (acceleration voltage was 10.0KV).

[0058] Gel texture properties:

[0059] The texture characteristics of Examples 1-5 and Comparative Example 1 were evaluated in the full texture analysis mode of the physical property tester. Test conditions: P / 100 probe, pre-test, test and post-test speeds were all 1 mm / s, each sample was compressed twice continuously, the compression ratio was 30%, the trigger force was 5 g, and the test results were averaged.

[0060] Friction properties of gel:

[0061] Oral processing tribology tests were performed on a rotational rheometer at an ambient temperature of 37°C to simulate oral processing conditions. A half-ring fixture was used to apply a normal force of 2N to simulate the force on the sample during oral processing. The test conditions were: pre-shearing the sample at a speed of 0.01rad / s for 60s, balancing for 120s, and then the fixture speed in the flow ramp mode increased from 0.01rad / s to 6.5rad / s in 600s.

[0062] Example 1

[0063] A method for preparing a composite edible gel based on gel skeleton reconstruction comprises the following steps:

[0064] S1. Cooking: Take thawed cod meat, heat at 100°C for 25 minutes to cook the fish meat.

[0065] S2. Fish protein enrichment: The cooked fish meat was rinsed with a 0.1wt% NaCl solution, the mass ratio of the cooked fish meat to the NaCl solution was 1:5, and the mixture was rinsed at 60°C for 3 times, each time for 3 minutes, and filtered with a 60-mesh filter cloth to obtain pretreated fish meat; the pretreated fish meat was mixed with water in a mass ratio of 1:2.5, and the mixture was chopped and stirred to obtain fish meat slurry;

[0066] S3, preparation of regulating component: dissolving 0.01g of resveratrol in 1kg of soybean oil to obtain functional oil; heating an egg white protein aqueous solution with a concentration of 5wt% at 90°C for 45min, crushing it by high-pressure homogenization at a pressure of 500bar and a crushing time of 5min to obtain egg white microgel particles, which are dissolved in water to prepare an egg white microgel particle solution with a concentration of 3wt%; mixing the functional oil with the egg white microgel particle solution, high-speed shearing at 7000rpm for 3min to prepare a high internal phase emulsion, the high-pressure homogenization pressure is 40Mpa, the high-pressure homogenization time corresponding to each 100g of fish slurry is 9min, and the volume of the egg white microgel particle solution is 25% of the high internal phase emulsion, to obtain a regulating component;

[0067] S4. Preparation of easy-to-eat gel and skeleton reconstruction: The fish slurry was subjected to high-pressure homogenization, and the regulating component was added during the high-pressure homogenization, and the gel was placed at 4°C for 2 hours to obtain a composite easy-to-eat gel; the pressure of the high-pressure homogenization was 40 MPa, the high-pressure homogenization time corresponding to each 100 g of fish slurry was 10 minutes, and the mass ratio of the fish slurry to the regulating component was 95:5;

[0068] S5. Package the composite easy-to-eat gel, sterilize it by heating it at 65° C. for 30 minutes using a pasteurization method, seal it, and cool it to room temperature to obtain a composite easy-to-eat gel food.

[0069] Example 2

[0070] A method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction is different from Example 1 in that in step S4, the mass ratio of fish slurry to regulating component is 90:10.

[0071] Example 3

[0072] A method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction is different from Example 1 in that in step S4, the mass ratio of fish slurry to regulating component is 85:15.

[0073] Example 4

[0074] A method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction is different from Example 1 in that in step S4, the mass ratio of fish slurry to regulating component is 80:20.

[0075] Example 5

[0076] A method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction is different from Example 1 in that in step S4, the mass ratio of fish slurry to regulating component is 75:25.

[0077] Comparative Example 1

[0078] A method for preparing fish gel comprises the following steps:

[0079] S1. Cooking: Take thawed cod meat, heat at 100°C for 25 minutes to cook the fish meat.

[0080] S2. Fish protein enrichment: The cooked fish meat was rinsed with a 0.1wt% NaCl solution, the mass ratio of the cooked fish meat to the NaCl solution was 1:5, and the mixture was rinsed at 60°C for 3 times, each time for 3 minutes, and filtered with a 60-mesh filter cloth to obtain pretreated fish meat; the pretreated fish meat was mixed with water in a mass ratio of 1:2.5, and the mixture was chopped and stirred to obtain fish meat slurry;

[0081] S3, fish gel preparation: 100 g of fish slurry was homogenized at a pressure of 40 MPa for 10 min and allowed to stand at room temperature for 15 min to obtain fish gel;

[0082] S4. Package the fish gel, sterilize it by heating it at 65° C. for 30 minutes using a pasteurization method, seal it, and cool it to room temperature to obtain a fish gel food.

[0083] Figure 1 This is the appearance of the cod protein-based gel obtained in Examples 1 to 5 and Comparative Example 1. Figure 1 It was found that the cod protein-based gels added with egg white microgel-based high internal phase emulsion (regulating component) were able to maintain their original gel-like properties.

[0084] Figure 2This is the microscopic conformation of the cod protein-based gel obtained in Examples 1 to 5 and Comparative Example 1. As can be seen from the figure, as the content of the regulating component increases, the network structure of the cod protein-based gel becomes denser and denser, and when the content is greater than 15%, the gel skeleton begins to change from an orderly "well"-shaped structure to a more complex "spider-web" gel skeleton.

[0085] Figure 3 It is the stability of the cod protein-based gel obtained in Examples 1 to 5 and Comparative Example 1 at room temperature. From the figure, it can be seen that after being inverted at room temperature for 60 minutes, the cod protein-based gel without the addition of the egg white microgel-based high internal phase emulsion (regulating component) begins to deteriorate and loses its gel properties; while the composite easy-to-eat gel with the addition of the egg white microgel-based high internal phase emulsion can still maintain its gel shape after being inverted at room temperature for 240 minutes, and has higher stability.

[0086] Figure 4 It is the hardness of the cod protein-based gel obtained in Examples 1 to 5 and Comparative Example 1. It can be seen from the figure that with the increase in the amount of egg white microgel-based high internal phase emulsion added, the hardness of the composite easy-to-eat gel gradually increases, but compared with the traditional surimi protein gel, the hardness is lower (about 2000g), which meets the texture requirements of people with swallowing disorders such as the elderly.

[0087] Figure 5 The cod protein-based gels obtained in Examples 1 to 5 and Comparative Example 1 were subjected to an IDDSI test and passed the fork / spoon compression test and fork separation test of the International Dysphagia Food Standards Initiative (IDDSI), and it was determined that the composite gels prepared in Examples 1 to 5 belonged to Grade 6 food - soft and bite-sized food - in the classification of the IDDSI framework.

[0088] Figure 6 This is the friction coefficient of Example 1, Example 2, and Example 4. As the content of the egg white microgel-based high internal phase emulsion increases, the friction coefficient of the cod protein-based gel gradually decreases, which is beneficial to swallowing for people with swallowing disorders such as the elderly.

[0089] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing a composite easy-to-eat gel based on gel skeleton reconstruction, characterized in that: Includes steps: S1. Fish protein enrichment: rinse the cooked fish with NaCl solution and filter to obtain pretreated fish; The pretreated fish meat is mixed with water and then crushed to obtain fish meat slurry; S2, preparation of the regulating component: dissolving fat-soluble nutrients in liquid oil to obtain functional oil; heating and crushing the aqueous solution of egg white protein to obtain egg white microgel particles, which are dissolved in water to prepare an egg white microgel particle solution; mixing the functional oil with the egg white microgel particle solution, and high-speed shearing to prepare a high internal phase emulsion to obtain the regulating component; S3. Preparation of easy-to-eat gel and skeleton reconstruction: The fish slurry is subjected to high-pressure homogenization, and a regulating component is added during the high-pressure homogenization, and the mixture is cooled to obtain a composite easy-to-eat gel.

2. The preparation method according to claim 1, characterized in that: In step S1, the concentration of the NaCl solution is 0.01-0.2wt%; the mass ratio of the NaCl solution to the cooked fish meat is 1:1-10:1; the rinsing temperature is 50-70°C; the number of rinsing times is 3-5 times, each time for 1-3 minutes.

3. The preparation method according to claim 1, characterized in that: In step S1, the mixing mass ratio of the pre-treated fish meat and water is 1:1 to 1:

10.

4. The preparation method according to claim 1, characterized in that: In step S2, the fat-soluble nutrients are selected from one or more of resveratrol, vitamin E, and carotenoids.

5. The preparation method according to claim 1, characterized in that: In step S2, the liquid oil is selected from one or more of linseed oil, olive oil, and soybean oil.

6. The preparation method according to claim 1, characterized in that: In step S2, the concentration of fat-soluble nutrients in the functional oil is 5-15 mg / L; the concentration of the egg white protein aqueous solution is 5-10 wt %; the heating temperature is 70-90° C., and the heating time is 30-60 min.

7. The preparation method according to claim 1, characterized in that: In step S2, the concentration of the egg white microgel particle solution is 2-5wt%; the volume of the egg white microgel particle solution is 15%-25% of the volume of the high internal phase emulsion.

8. The preparation method according to claim 1, characterized in that: In step S3, the mass ratio of the fish slurry to the regulating component is 75-95:25-5.

9. The composite easy-to-eat gel prepared by the preparation method according to claim 1.

10. Use of the composite easy-to-eat gel according to claim 9 in the food field.

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