Method for improving processing and nutritional characteristics of Thailand hole swallow based on supercritical fluid technology

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving processing and nutritional characteristics of Thailand Tongsan swallow based on a supercritical fluid technology. According to the preparation method of the Tongsan product provided by the invention, Tongsan is subjected to water absorption swelling treatment, dispersion treatment and supercritical fluid replacement treatment, so that amino acid side chain groups in Tongsan protein are stretched, the contact area is increased, and the Tongsan product is prepared by combining an ultrasonic-assisted variable-temperature stewing treatment technology. The edible bird's nest prepared by the preparation method of the edible bird's nest product can promote the production of a new nutritional active ingredient 3 '-sialic acid lactose, so that compared with the edible bird's nest prepared by a conventional stewing process, the edible bird's nest product prepared by the preparation method of the edible bird's nest product can generate new nutritional ingredients, has higher nutritional value, and is more diversified in nutritional value compared with the conventional edible bird's nest product.

Description

Technical Field

[0001] The present application belongs to the field of food processing technology, and specifically relates to a method for improving the processing and nutritional properties of Thai cave bird's nest based on supercritical fluid technology. Background Art

[0002] Cave bird's nest is a kind of bird's nest formed in the natural environment, with unique color, taste and nutritional value, but due to its scarcity and potential safety issues, there are more house bird's nest products on the market. Cave bird's nest is the swiftlet nesting in the natural caves of the subtropical rainforest nature reserve, also known as rock bird's nest, which is the most primitive and traditional wild bird's nest. Since the caves are all in the primeval forest, the minerals in the rock wall are absorbed by the bird's nest, allowing it to absorb more rich minerals and the essence of the sun and moon in nature. Therefore, cave bird's nest is rich in various natural minerals needed by the human body, with high natural nutritional content, and tastes more chewy and crisp than house bird's nest. In addition, it is difficult to pick in natural caves and the yield is low, so cave bird's nest is more precious. In addition, cave bird's nest also has the characteristics of more compact protein structure, higher nutritional value and flavor.

[0003] However, since cave bird's nests are mainly produced in the wild and nest in natural cliffs, the risk factor of picking cave bird's nests is high, the yield is low, and the cost is high. Such a dangerous growth environment also makes cave bird's nests contain relatively more impurities and low processing efficiency. There are great differences between cave bird's nests and traditional house bird's nests in terms of nutritional value and processing difficulty.

[0004] The traditional processing technology of bird's nest is mainly conventional stewing, which usually requires stewing in a pressure cooker. Although the stewing time can be shortened, the cave bird's nest products stewed using traditional technology have the problem of low 3'-sialyllactose content. Summary of the invention

[0005] Based on this, an embodiment of the present application provides a method for improving the processing and nutritional characteristics of Thai cave bird's nest based on supercritical fluid technology. The cave bird's nest product prepared by this method has a high content of 3'-sialyllactose and has a high nutritional value.

[0006] On the one hand, the present application provides a method for preparing a cave bird's nest product, comprising:

[0007] The crude cave bird's nest product is mixed with water, subjected to a water absorption and swelling treatment, and thus the first cave bird's nest raw material is prepared.

[0008] The cave bird's nest raw material is dispersed and then dehydrated to prepare a second cave bird's nest raw material.

[0009] The second cave bird's nest raw material is subjected to supercritical fluid replacement treatment to prepare the third cave bird's nest raw material.

[0010] Sugar is added, and the third cave bird's nest raw material is stewed by a variable temperature method to prepare a cave bird's nest product.

[0011] The temperature-variable stewing process comprises the following stages:

[0012] (1) Raise the temperature to 75℃~95℃.

[0013] (2) Maintain a constant temperature of 75℃~95℃ for 10 min~30 min and perform ultrasonic treatment at the same time.

[0014] (3) Raise the temperature to 100℃~118℃.

[0015] (4) Maintain a constant temperature of 100℃~118℃ for 5 min~18 min.

[0016] (5) Raise the temperature to 119℃~126℃.

[0017] (6) Maintain a constant temperature of 119°C to 126°C for 5 min to 20 min.

[0018] (7) Cool down to 30℃~45℃.

[0019] In one embodiment, the frequency of ultrasonic treatment is 20 kHz to 40 kHz.

[0020] In one embodiment, the water absorption and swelling treatment includes: soaking in water at 20° C. to 50° C. for 4 h to 8 h.

[0021] In one embodiment, the dispersion process includes using magnetic levitation process.

[0022] Optionally, the rotation speed of the magnetic suspension treatment is 20 Hz to 30 Hz, and the time is 1 min to 5 min.

[0023] In one embodiment, the supercritical fluid replacement process is a carbon dioxide supercritical fluid replacement process.

[0024] In one embodiment, the temperature is 45°C to 60°C.

[0025] In one embodiment, the pressure is 35 MPa ~45 MPa.

[0026] In one embodiment, the time is 60 min to 150 min.

[0027] In one embodiment, the flow rate is 200 L / h to 400 L / h.

[0028] In one embodiment, the sweetener comprises rock sugar.

[0029] In one embodiment, the mass ratio of the third cavity raw material to the rock sugar is (3-6): (2-5).

[0030] On the other hand, the present application provides a cave bird's nest product prepared by the preparation method of the cave bird's nest product.

[0031] On the other hand, the present application provides a health product, which includes the cave bird's nest product.

[0032] On the other hand, the present application provides a method for preparing food, comprising the following steps: preparing a cave bird's nest product using the preparation method, and preparing food using the cave bird's nest product.

[0033] The details of one or more embodiments of the present application are set forth in the description which follows, and other features, objects, and advantages of the present application will be apparent from the description and its claims. DETAILED DESCRIPTION

[0034] Below in conjunction with embodiment and example, the application is further described in detail.It should be understood that these embodiments and examples are only used to illustrate the application and are not used to limit the scope of the application, and the purpose of providing these embodiments and examples is to make the understanding of the disclosure of the application more thorough and comprehensive.It should also be understood that the application can be implemented in many different forms, is not limited to the embodiment and example described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the application, and the equivalent form obtained also falls within the protection scope of the application.In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the application, and it should be understood that the application can be implemented without one or more of these details.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0036] the term

[0037] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0038] The terms "and / or", "or / and", and "and / or" used in this article include any one of two or more related listed items, and also include any and all combinations of related listed items, and the arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C, and D (that is, the technical solution that is all connected by "logical OR"), and also includes any and all combinations of A, B, C, and D, that is, the combination of any two or any three of A, B, C, and D, and also includes the combination of four of A, B, C, and D (that is, the technical solution that is all connected by "logical AND").

[0039] In the present application, "plurality", "multiple", "multiple times", "multiples", etc., unless otherwise specified, refer to a number greater than 2 or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0040] As used herein, "combination thereof", "any combination thereof", "any combination thereof" etc. include all suitable combinations of any two or more of the listed items.

[0041] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0042] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0043] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0044] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0045] In the present application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval, and includes the two numerical endpoints (i.e., the minimum and maximum values) of the numerical range, and each numerical value between the two numerical endpoints. Unless otherwise specified, when the numerical interval only refers to the integers within the numerical interval, it includes the two endpoint integers of the numerical range, and each integer between the two endpoints. In this article, it is equivalent to directly listing each integer, such as t is an integer selected from 1 to 10, indicating that t is any integer selected from the integer group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges included therein.

[0046] The temperature parameters in this application, unless otherwise specified, are allowed to be either constant temperature treatment or to vary within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0047] In the present application, % (w / w) and wt% both represent weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass volume percentage.

[0048] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the invention purpose and / or technical solution of this application, the cited documents involved in this application are cited with all contents and all purposes. When the cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description of this application.

[0049] The term "supercritical fluid replacement" is to use a drying medium to form a supercritical fluid under a critical temperature and critical pressure state, enter the interior of the dried material to replace water molecules, and replace the water molecules through the supercritical fluid to achieve the drying effect. According to the low surface tension and high diffusion coefficient characteristics of the supercritical fluid, drying through molecular replacement technology can maintain the original organizational structure of the bird's nest, prevent the agglomeration and shrinkage of the material from drying, and can form a nanoporous structure inside the bird's nest tissue. It is applied to the bird's nest, which plays an important role and significance in improving the product swelling rate, improving the product consistency and the taste after brewing. Compared with house bird's nests, cave bird's nests are rich in mineral content, which also makes it more difficult to stew and even after stewing, the nutrition of the bird's nest is digested and utilized by the human body at a low rate. To solve this problem, the present application provides a preparation method for cave bird's nest products.

[0050] On the one hand, the present application provides a method for preparing a cave bird's nest product, comprising:

[0051] The cave bird's nest is mixed with water and subjected to a water absorption and swelling treatment to prepare the first cave bird's nest raw material. The water absorption and swelling treatment allows the cave bird's nest to fully contact with water until it is completely soaked.

[0052] The cave bird's nest material is dispersed and then dehydrated to prepare the second cave bird's nest material. For example, the expanded cave bird's nest is dispersed into bird's nest strips under the action of a magnetic suspension high-speed water turbine formed by a magnetic suspension device, which is conducive to the full action of the bird's nest and the supercritical fluid.

[0053] The second cave bird's nest material is subjected to supercritical fluid replacement treatment to prepare the third cave bird's nest material. This treatment controls the temperature to maintain the active motion state of supercritical carbon dioxide fluid particles, allowing the fluid to fully interact and collide with the cave bird's nest, and under higher pressure conditions, the amino acid side chain groups in the cave bird's nest protein are stretched, exposing more side chain groups in the cave bird's nest protein structure, and increasing the contact area with the prepared sugar water during subsequent stewing.

[0054] The third cave bird's nest raw material is stewed by a variable temperature method to prepare a cave bird's nest product.

[0055] In a specific example, the temperature-variable cooking process includes the following stages:

[0056] (1) Heating to 75°C to 95°C, for example, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C or 95°C.

[0057] (2) Keep the temperature at 75℃~95℃ and use ultrasonic treatment for 10 min~30 min. In this process, the ultrasonic mechanical wave action causes the cave bird's nest protein structure to unfold, some peptide bonds to break, and the hydrophilic amino acids to be exposed, thereby strengthening the binding with the sucrose molecules in the solution. The treatment time is 10 min, 15 min, 20 min, 25 min or 30 min.

[0058] (3) Heating to 100°C to 118°C, for example, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C, 109°C, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C or 118°C.

[0059] (4) Maintain a constant temperature of 100°C to 118°C for 5 min to 18 min. This stage promotes further stretching and opening of the protein structure while maintaining a good chewy texture of the bird's nest. The time is 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min or 18 min.

[0060] (5) Raising the temperature to 119°C to 126°C, for example, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C or 126°C.

[0061] (6) Maintain a constant temperature of 119°C to 126°C for 5 min to 20 min. For example, the time is 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min or 20 min. This stage enters the high-temperature stewing stage, which accelerates the breaking of the bond between sialic acid galactose and protein in the bird's nest and releases sialic acid galactose. The constant temperature stewing is maintained for 5 min to 20 min. During this process, the three-dimensional structure of the bird's nest protein is fully opened during high-temperature stewing. The released sialic acid galactose reacts with the sucrose molecules in the preparation solution at high temperature to produce a new active nutrient 3'-sialyllactose, while effectively killing microorganisms in the product.

[0062] (7) Cool down to 30℃~45℃, and quickly cool down to below 45℃ to maintain the taste of the product.

[0063] Optionally, the frequency of the ultrasonic treatment is 20 kHz to 40 kHz. For example, the frequency of the ultrasonic treatment is 20 kHz, 25 kHz, 30 kHz, 35 kHz or 40 kHz.

[0064] Optionally, the swelling treatment includes: soaking in water at 26°C to 50°C for 4h to 8h. Controlling the speed within this range can effectively disperse the cave bird's nest into cave bird's nest strips, avoiding excessive speed that damages the cave bird's nest strips, and too low speed that affects the stripping effect. For example, soaking in water at 26°C, 30°C, 35°C, 40°C, 45°C or 50°C for 4h, 5h, 6h, 7h or 8h.

[0065] In one specific example, the dispersion process includes using a magnetic levitation process.

[0066] Optionally, the supercritical fluid replacement process is a carbon dioxide supercritical fluid replacement process. Carbon dioxide is a non-toxic, odorless, colorless natural gas. Using carbon dioxide as a drying medium will not have adverse effects on the dried material. Carbon dioxide itself is non-flammable and non-explosive, which can ensure that the production process will not be dangerous; and the critical temperature of carbon dioxide is low (31.26°C), close to room temperature, and the critical pressure is 7.4MPa, so the production process is easy to achieve and control.

[0067] Optionally, the rotation speed of the magnetic suspension treatment is 20 Hz to 30 Hz, and the time is 1 min to 5 min. For example, the rotation speed is 20 Hz, 21 Hz, 22 Hz, 23 Hz, 24 Hz, 25 Hz, 26 Hz, 27 Hz, 28 Hz, 29 Hz or 30 Hz, and the time is 1 min, 2 min, 3 min, 4 min or 5 min.

[0068] In a specific example, the carbon dioxide supercritical fluid replacement treatment temperature is 45°C to 60°C, such as 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C or 60°C.

[0069] Optionally, the pressure of the carbon dioxide supercritical fluid replacement treatment is 35 MPa to 45 MPa, for example, the pressure is 35 MPa, 36 MPa, 37 MPa, 38 MPa, 39 MPa, 40 MPa, 41 MPa, 42 MPa, 43 MPa, 44 MPa or 45 MPa.

[0070] In a specific example, the time of the carbon dioxide supercritical fluid replacement treatment is 60 min to 150 min. For example, the time is 560 min, 65 min, 70 min, 75 min, 80 min, 85 min, 90 min, 95 min, 100 min, 105 min, 110 min, 115 min, 120 min, 125 min, 130 min, 135 min, 140 min, 145 min or 150 min.

[0071] In a specific example, the flow rate of the carbon dioxide supercritical fluid replacement treatment is 200 L / h to 400 L / h. For example, the flow rate is 200 L / h, 210 L / h, 220 L / h, 230 L / h, 240 L / h, 250 L / h, 260 L / h, 270 L / h, 280 L / h, 290 L / h, 300 L / h, 310 L / h, 320 L / h, 330 L / h, 340 L / h, 350 L / h, 360 L / h, 370 L / h, 380 L / h, 390 L / h or 400 L / h.

[0072] Optionally, the step of adding a sweetener and a solvent is also included before the temperature-variable stewing process.

[0073] In a specific example, the ratio of the third cavity material to the rock sugar is (3-6): (2-5). (3, 4, 5, 6): (2, 3, 4, 5).

[0074] On the other hand, the present application provides a cave bird's nest product prepared by the above-mentioned method for preparing the cave bird's nest product. Compared with traditional bird's nest products, the cave bird's nest product can produce new nutrients and has higher nutritional value.

[0075] The present application also provides a health product, which includes the above-mentioned cave bird's nest product. It can be understood that the health product has the effect of enhancing immunity.

[0076] On the other hand, the present application provides a method for preparing food, comprising the following steps: preparing a cave bird's nest product using the preparation method, and preparing food using the cave bird's nest product.

[0077] The present application provides a method for preparing a cave bird's nest product, wherein the cave bird's nest is subjected to a water swelling treatment, a dispersion treatment, and a supercritical fluid replacement treatment, so that the amino acid side chain groups in the cave bird's nest protein are stretched, the contact area is increased, and then the bird's nest is stewed with ultrasound-assisted variable temperature method, and the bird's nest is stewed over a low fire with the assistance of ultrasonic mechanical waves, which further promotes the unfolding of the cave bird's nest protein structure, the breaking of some peptide bonds, and the exposure of hydrophilic groups, which can promote the cave bird's nest protein to produce a new nutritional active ingredient 3'-sialyllactose, and 3'-sialyllactose has the effects of regulating immunity, improving immunity, and improving cognition. Therefore, the cave bird's nest product prepared by the method for preparing a cave bird's nest product of the present application can produce new nutrients, has higher nutritional value, and has more diversified nutritional value than the bird's nest prepared by conventional stewing process, and is more diversified than the conventional bird's nest product.

[0078] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0079] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0080] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0081] Example 1

[0082] This embodiment provides a method for preparing a cave bird's nest product, comprising:

[0083] 1. Soak the crude cave bird's nest in 28℃ tap water for 6 hours until it is completely soaked, and prepare the first cave bird's nest raw material.

[0084] 2. The expanded cave bird's nest is dispersed into bird's nest strips under the action of the magnetic suspension high-speed water turbine formed by the magnetic suspension device. The speed is controlled at 30HZ and the time is 3min.

[0085] 3. After being cut into strips, the bird's nest is sorted and the impurities in the nest are removed.

[0086] 4. After the selected cave bird's nest is cleaned and dried, the third cave bird's nest raw material is prepared.

[0087] 5. Pack the dried cave bird's nest into filter cloth bags and put them into the supercritical extraction kettle for supercritical carbon dioxide fluid replacement. The replacement temperature is 50°C, the pressure is 35MPa, the pressure holding time is 60min, and the flow rate is 300L / h. Prepare the third cave bird's nest raw material for use.

[0088] 6. Mix the third cave bird's nest ingredients to prepare the following raw materials in parts by weight: 5 parts of cave bird's nest, 3 parts of crystal sugar, and 92 parts of purified water.

[0089] 7. Heat the rock sugar with pure water, stir and dissolve it to obtain sugar solution.

[0090] 8. In step 5, the raw materials of the third cave bird's nest are packed into containers, the sugar solution is heated to above 80°C and poured into the container containing the bird's nest, and then sealed.

[0091] 9. The sealed semi-finished product is stewed by a variable temperature method. The variable temperature stewing process includes the following 7 stages:

[0092] (1) Raise the temperature to 80°C.

[0093] (2) Ultrasonic constant temperature stewing, maintain 80℃ for 15min, ultrasonic frequency 30KHZ.

[0094] (3) Raise the temperature to 113°C.

[0095] (4) Stew at a constant temperature of 113°C for 12 minutes.

[0096] (5) Raise the temperature to 121°C.

[0097] (6) Stew at a constant temperature of 121°C for 15 minutes.

[0098] (7) Cool down to below 45°C.

[0099] 10. After cooling, a cave bird's nest product with high nutrition and high digestibility is prepared.

[0100] Example 2

[0101] This embodiment provides a method for preparing a cave bird's nest product, wherein the pressure holding time during the supercritical carbon dioxide fluid replacement in step 5 is 120 minutes, and the rest is the same as in embodiment 1.

[0102] Example 3

[0103] This embodiment provides a method for preparing cave bird's nest products, wherein the pressure holding time during the supercritical carbon dioxide fluid replacement in step 5 is 150 minutes, and the rest is the same as in Example 1.

[0104] Example 4

[0105] This embodiment provides a method for preparing cave bird's nest products, wherein the replacement temperature in the supercritical carbon dioxide fluid replacement in step 5 is 45°C, and the rest is the same as in Example 1.

[0106] Example 5

[0107] This embodiment provides a method for preparing cave bird's nest products, wherein the replacement temperature in the supercritical carbon dioxide fluid replacement in step 5 is 60°C, and the rest is the same as in Example 1.

[0108] Example 6

[0109] This embodiment provides a method for preparing cave bird's nest products, wherein the pressure in the supercritical carbon dioxide fluid replacement in step 5 is 45 MPa, and the rest is the same as in Example 1.

[0110] Example 7

[0111] This embodiment provides a method for preparing cave bird's nest products, wherein in step 9, stage (2) is ultrasonic constant temperature stewing, and the holding time at 80°C is 25 minutes, and the rest is the same as in embodiment 1.

[0112] Example 8

[0113] This embodiment provides a method for preparing cave bird's nest products, wherein in step 9, stage (6) is performed by constant temperature stewing, maintaining 121° C. for 10 minutes, and the rest is the same as in embodiment 1.

[0114] Example 9

[0115] This embodiment provides a method for preparing cave bird's nest products, wherein the stages of temperature-variable stewing are:

[0116] (1) Heating to 95°C;

[0117] (2) Maintaining the temperature at 95°C for 30 min and simultaneously using ultrasonic treatment;

[0118] (3) Heating to 118°C;

[0119] (4) Maintain constant temperature at 118°C for 18 min;

[0120] (5) Heating to 119°C;

[0121] (6) Maintaining a constant temperature of 126°C for 20 min; and,

[0122] (7) Cool down to 45°C.

[0123] The rest is the same as Example 1.

[0124] Example 10

[0125] This embodiment provides a method for preparing cave bird's nest products, wherein the stages of temperature-variable stewing are:

[0126] (1) Heating to 75°C;

[0127] (2) Maintaining the temperature at 75°C for 10 min, while using ultrasonic treatment;

[0128] (3) Heating to 100°C;

[0129] (4) Maintain constant temperature at 100°C for 5 min;

[0130] (5) Heating to 119°C;

[0131] (6) Maintaining the temperature at 119°C for 5 min; and,

[0132] (7) 45°C.

[0133] The rest is the same as Example 1.

[0134] Comparative Example 1

[0135] This comparative example provides a method for preparing a cave bird's nest product. Compared with Example 1, the pressure holding time during the supercritical carbon dioxide fluid replacement in Step 5 is 30 minutes, and the rest is the same as Example 1.

[0136] Comparative Example 2

[0137] This comparative example provides a method for preparing a cave bird's nest product. Compared with Example 1, the pressure holding time during the supercritical carbon dioxide fluid replacement in Step 5 is 180 minutes, and the rest is the same as Example 1.

[0138] Comparative Example 3

[0139] This comparative example provides a method for preparing a cave bird's nest product. Compared with Example 1, the substitution temperature in the supercritical carbon dioxide fluid substitution in step 5 is 35°C, and the rest is the same as Example 1.

[0140] Comparative Example 4

[0141] This comparative example provides a method for preparing a cave bird's nest product, which, compared with Example 1, is characterized in that no ultrasonic treatment is performed during the constant temperature stewing stage (2) in step 9.

[0142] Comparative Example 5

[0143] This comparative example provides a method for preparing a cave bird's nest product. Compared with Example 1, the stewing stage in step 9 is 5 stages, specifically including: (1) heating to 80°C; (2) ultrasonic constant temperature stewing, maintaining 80°C for 15 minutes, and an ultrasonic frequency of 30KHZ; (3) heating to 121°C; (4) constant temperature stewing, maintaining 121°C for 15 minutes; and (5) cooling to below 45°C.

[0144] Comparative Example 6

[0145] This comparative example provides a method for preparing a cave bird's nest product. Compared with Example 1, in step 9, stage (6) is performed by constant temperature stewing at 118° C. for 15 minutes.

[0146] Comparative Example 7

[0147] This comparative example provides a method for preparing a cave bird's nest product, which, compared with Example 1, does not perform supercritical carbon dioxide fluid replacement treatment.

[0148] The results of the above Examples 1 to 8 and Comparative Examples 1 to 7 are verified as follows:

[0149] 1. Sensory evaluation:

[0150] The cave bird's nest products prepared in Examples 1 to 8 and Comparative Examples 1 to 7 were evaluated for product consistency and solid content. The solid content determination method was as follows: a portion of cave bird's nest was placed on a 20-mesh sieve, tilted at an angle of 45 degrees, and allowed to stand for 2 minutes. The solid content was weighed and calculated. The calculation formula was as follows:

[0151]

[0152] The consistency and solid content of cave bird's nest products are shown in Table 1 below:

[0153] Table 1: Product consistency and solid content

[0154]

[0155] From the results in Table 1, it can be seen that adding carbon dioxide supercritical fluid replacement treatment during the processing of cave bird's nest products can form a multi-dimensional porous structure inside the bird's nest, which can improve the water holding capacity of the bird's nest and promote the water absorption and expansion of the bird's nest; ultrasonic-assisted stewing and seven-stage stewing technology can help the full penetration of water molecules, allowing the bird's nest to fully swell, improve the appearance consistency of the product, and increase the solid content of the product.

[0156] 2. Product Nutrition Index 3'-sialyllactose Evaluation

[0157] 3'-Sialyl lactose (3'-SL) is a human milk oligosaccharide (HMOs) and the third largest solid component in breast milk after lactose and fat. It is structurally a sialylated human milk oligosaccharide and has a variety of biological activities and functions, including immunomodulation, anti-inflammatory, promotion of probiotic growth and anti-tumor effects.

[0158] 1. 3'-sialyllactose determination method:

[0159] Sample pretreatment: Homogenize the stewed bird's nest, take 2.00g (±0.1g) of homogenized bird's nest, add 0.1% formic acid-methanol solution to it, and dilute to 10.0 mL. Vortex mix the sample, let it stand for 10 minutes, and centrifuge it at 8000rpm for 5 minutes. Take 5.0 mL of the separated supernatant, place it in a nitrogen blowpipe, blow it to nearly dryness, dilute to 5.0 mL with deionized water, pass it through a 0.22 μm filter membrane, and the filtrate is tested by HPLC-MS.

[0160] Liquid chromatography conditions: chromatographic column, Diol-HILIC-120 column (100 mm × 2.1 mm, 1.9 μm).

[0161] Mobile phase: Phase A was 0.05% formic acid-water solution, and phase B was 0.05% formic acid-acetonitrile.

[0162] Flow rate: 0.3 mL / min; column temperature: 40°C; injection volume: 5 μL.

[0163] Gradient elution (mobile phase B): 90%, 0 min; 90%, 1 min; 90%~35%, 1.1 min; 35%, 7.0 min; 35%~60%, 7.1 min; 60%~90%, 10.0 min; 90%, 13.0 min.

[0164] Mass spectrometry conditions: Select electrospray ionization (ESI) source negative ion scanning. Specific mass spectrometry parameters are shown in Table 2.

[0165] Table 2

[0166]

[0167] 2. Determination results of 3'-sialyllactose in cave bird's nest products

[0168] Taking the conventional 100°C stewed cave bird's nest as a reference, the finished cave bird's nest products of Examples 1 to 8 and Comparative Examples 1 to 7 were measured respectively. The specific results are shown in Table 3:

[0169] Table 3: 3'-sialyllactose detection results

[0170]

[0171] It can be seen from the test results of Examples 1 to 10 that the cave bird's nest does not produce 3'-sialyllactose after conventional 100°C stewing. The present application applies supercritical fluid technology combined with ultrasound-assisted variable temperature stewing treatment to the preparation of cave bird's nest products, which can effectively stimulate the cave bird's nest to produce a new nutrient 3'-sialyllactose during the stewing process, thereby producing new nutrients that are not available in conventional stewing processes.

[0172] From the data results of Example 1 and Comparative Examples 1 to 2, it can be seen that the time of supercritical fluid treatment can affect the final 3'-sialyllactose content. If the treatment time is too short, the effect on the protein structure of the cave bird's nest is small, and the 3'-sialyllactose content produced is relatively low. When the time is extended to 180 min, the content does not increase significantly.

[0173] Combining the data results of Example 1 and Comparative Example 3, it can be seen that if the supercritical fluid treatment temperature is too low, it will also affect the movement of the supercritical fluid and further affect the reaction with the bird's nest.

[0174] The results of Example 1 and Comparative Example 4 show that ultrasonic stewing can significantly promote the production of 3'-sialyllactose in cave bird's nest during the stewing process. The main analysis is that the cavitation effect of ultrasound can promote the opening of the cave bird's nest protein structure, exposing the hydrophilic amino acids and promoting the reaction with sugar solution.

[0175] The results of Example 1 and Comparative Examples 5-6 show that the stewing process (including setting several stewing stages or stewing temperature settings) has a direct impact on the production of 3'-sialyllactose. Analysis shows that it may mainly affect the degree of opening of the cave bird's nest protein structure during the stewing process, thereby affecting the release of sialic acid galactose on the protein. At the same time, high temperature conditions help to decompose sucrose and react with sialic acid galactose.

[0176] According to the results of Example 1 and Comparative Example 7, since the protein structure of cave bird's nest is relatively compact, supercritical fluid treatment can significantly help expose the amino acid groups of cave bird's nest protein, thereby expanding the contact area with the sucrose molecules in the sugar solution and promoting the production of 3'-sialyllactose.

[0177] The above-described embodiments only express several implementation methods of the present application, which is convenient for understanding the technical solution of the present application in detail, but it cannot be understood as a limitation on the scope of protection of the patent application. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present application, several deformations and improvements can be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, the technicians in this field can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by the technicians in this field through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the content of the attached claims, and the description can be used to interpret the content of the claims.

Claims

1. A method for preparing cave bird's nest products, characterized in that: include: The crude cave bird's nest product is mixed with water and subjected to a water absorption and swelling treatment to prepare a first cave bird's nest raw material; The cave bird's nest raw material is dispersed and then dehydrated to prepare a second cave bird's nest raw material; Performing supercritical fluid replacement treatment on the second cave bird's nest raw material to prepare a third cave bird's nest raw material; as well as, Adding a sweetener, and subjecting the third cave bird's nest raw material to a temperature-variable stewing process to prepare a cave bird's nest product; The temperature-variable stewing process comprises the following stages: (1) Heating to 75℃~95℃; (2) Maintaining a constant temperature of 75°C to 95°C for 10 min to 30 min, while using ultrasonic treatment; (3) Heating to 100°C~118°C; (4) Maintain a constant temperature of 100°C to 118°C for 5 min to 18 min; (5) Heating to 119°C~126°C; (6) Maintaining a constant temperature of 119°C to 126°C for 5 min to 20 min; and, (7) Cool down to 30℃~45℃.

2. The method for preparing cave bird's nest products according to claim 1, characterized in that: The frequency of ultrasonic treatment is 20 kHz~40 kHz.

3. The method for preparing cave bird's nest products according to claim 1, characterized in that: The water absorption and swelling treatment includes: soaking in water at 20°C to 50°C for 4h to 8h.

4. The method for preparing cave bird's nest products according to claim 1, characterized in that: Dispersion treatment includes the use of magnetic levitation treatment; Optionally, the rotation speed of the magnetic suspension treatment is 20 Hz to 30 Hz, and the time is 1 min to 5 min.

5. The method for preparing cave bird's nest products according to claim 1, characterized in that: The supercritical fluid displacement treatment includes one or more of the following conditions: (1) The supercritical fluid displacement treatment is a carbon dioxide supercritical fluid displacement treatment; (2) Temperature is 45℃~60℃; (3) Pressure is 35 MPa ~45 MPa; (4) Duration: 60 min to 150 min; (5) Flow rate is 200 L / h~400 L / h.

6. The method for preparing a cave bird's nest product according to any one of claims 1 to 5, characterized in that: The sweetener includes crystal sugar.

7. The method for preparing cave bird's nest products according to claim 6, characterized in that: The mass ratio of the third hole raw material to the rock sugar is (3-6):(2-5).

8. The cave bird's nest product prepared by the method for preparing the cave bird's nest product according to any one of claims 1 to 7.

9. A health product, characterized in that: The health product includes the cave bird's nest product according to claim 8.

10. A method for preparing food, characterized in that: The method comprises the following steps: preparing a cave bird's nest product by using the preparation method described in any one of claims 1 to 7, and, The cave bird's nest product is used to prepare food.

Images