Preparation method for improving stability of fish maw porridge

Abstract

The invention relates to a preparation method for improving the stability of fish gelatin porridge, and belongs to the technical field of food processing.The preparation method comprises the following steps that S1, raw materials are prepared, specifically, 3-6 parts by mass of dried fish gelatin, 13-22 parts by mass of cereals, 180-220 parts by mass of water and 4-7 parts by mass of rock candy are prepared; s2, grain pretreatment: soaking the grains with a 0.1% pullulanase solution under the conditions that the pH value is 5.5 and the temperature is 50 DEG C, cooperatively adopting ultrasonic-assisted pullulanase solution with the power of 40 Hz to permeate for 10 minutes, then soaking the grains with 1% beta-cyclodextrin for 1 hour, and then cleaning and draining for later use; s3, pretreating fish gelatin, namely cleaning the dried fish gelatin, soaking for 2 hours, and draining for preparation; s4, uniformly mixing powdery materials in the raw materials, stirring and dissolving the powdery materials in water at 60 DEG C, adding rock sugar, and stirring the solution to obtain a feed liquid; s5, putting the rest materials into a metal container, and then adding the feed liquid to obtain a bowl-packed product; and S6, performing sterilization treatment to obtain the fish maw porridge. The fish maw congee prepared by the preparation method disclosed by the invention is low in grain agglomeration rate, low in fish gelatin bleeding rate, good in elasticity and good in sensory evaluation.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing and relates to a preparation method for improving the stability of fish maw porridge. Background Art

[0002] Fish maw porridge has become a popular nourishing food due to its rich collagen and nutrients. However, during storage, it is prone to problems such as stratification, water separation, and rough texture, which affect the product taste and its shelf life. Secondly, convenient food in the form of porridge contains various grains, but during storage, the grains are prone to agglomeration with each other, resulting in the final product having the grains clumped together, seriously affecting the sensory quality. Currently, in order to solve the problem of grain agglomeration in the market, most formulations choose to add thickeners to disperse the grains.

[0003] However, some thickeners may interfere with the absorption of nutrients such as minerals by the human body or cause discomfort, especially for people with sensitive digestive systems. For example, some thickeners may combine with minerals to form complexes that are difficult to be absorbed by the human body, thereby reducing the bioavailability of minerals. Some thickeners such as carrageenan may cause gastrointestinal discomfort, diarrhea and other symptoms in some people. In addition, excessive use of thickeners or choosing inappropriate thickeners may make the taste of food sticky and unnatural, masking the original flavor of the food. Summary of the Invention

[0004] The purpose of the present invention is to provide a method combining raw material pretreatment and formula optimization to significantly improve the stability of fish maw porridge and extend the shelf life without adding thickeners in the formula.

[0005] The technical solution adopted by the present invention to achieve its purpose:

[0006] A preparation method for improving the stability of fish maw porridge, comprising the following steps:

[0007] S1. Prepare raw materials: By mass, prepare 3 - 6 parts of dried fish maw, 13 - 22 parts of grains, 180 - 220 parts of water, and 4 - 7 parts of rock sugar;

[0008] S2. Pretreatment of grains: Soak the grains with 0.1% pullulanase solution at pH 5.5 and 50°C, and synergistically use ultrasound with a power of 40 Hz to assist the penetration of the pullulanase solution for 10 min. Then soak the grains with 1% β - cyclodextrin for 1 h, and then wash and drain for standby;

[0009] S3. Pretreatment of fish maw: Wash the dried fish maw, soak it for 2 h, and then drain it for preparation;

[0010] S4. Mix the powdery materials in the raw materials evenly, then stir and dissolve in water at 60°C, and then add rock sugar and stir the solution to obtain a liquid mixture;

[0011] S5. Place the remaining materials into a metal container, then add the liquid to obtain a bowl product;

[0012] S6. sterilize to obtain fish maw porridge.

[0013] Preferably, the cereal is one or any combination of glutinous rice, highland barley rice, pearl barley, purple rice, black rice, and soybean flour.

[0014] Preferably, the cereals, by weight, include 2-4 parts of highland barley rice, 3-6 parts of oatmeal rice, and 8-12 parts of bean flour.

[0015] Preferably, the sterilization conditions are 121° C., 15 min.

[0016] The beneficial effects of the present invention are:

[0017] The fish maw porridge prepared by the preparation method of the present invention has low grain cohesion rate, low fish maw water separation rate, good elasticity and good sensory evaluation.

[0018] Since the agglomeration of grains is usually caused by the dissolution of amylopectin after the gelatinization of grains, the dissolved amylopectin forms a sticky "glue layer" between the particles, causing the grains to agglomerate. By pre-treating the grains with 0.1% pullulanase solution, amylopectin can be hydrolyzed, reducing the amylopectin in the grains, thereby reducing the amount of amylopectin dissolved. At the same time, ultrasound can promote high-frequency contact between enzyme molecules and starch molecules in cereal foods, increasing the effect. β-cyclodextrin can embed the α-1,6 glycosidic bonds of amylopectin that is not hydrolyzed by pullulanase, hinder the extension of amylopectin molecular chains in water, effectively reduce the dissolution of amylopectin, and thus reduce the agglomeration of grains.

[0019] Soy flour contains soy protein, which contains β-conglycinin. β-conglycinin denatures when heated to form a three-dimensional network structure, which can retain moisture and further reduce the contact between moisture in fish maw porridge and fish maw, thereby reducing the risk of fish maw congee and improving its stability. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work should fall within the scope of protection of the present invention.

[0021] Example 1

[0022] A preparation method for improving the stability of fish maw porridge,

[0023] S1. Prepare raw materials: raw materials in parts by weight: 4.5 parts of dried fish maw, 3 parts of hulled barley, 4.5 parts of oat rice, 10 parts of bean powder, 200 parts of water, 6 parts of rock sugar;

[0024] The bean powder contains soy protein, and the soy protein contains β-conglycinin components. The β-conglycinin is heated and denatured to form a three-dimensional network structure, which can intercept water, further reduce the contact between the water in the fish maw porridge and the fish maw, thereby reducing the risk of fish maw and improving the stability of the fish maw;

[0025] S2. Pretreatment of grains: double treatment of constant-frequency ultrasound and compound solution. Soak the grains with 0.1% pullulanase solution at pH 5.5 and 50 °C, and synergistically use ultrasound with a power of 40 Hz to assist the penetration of the pullulanase solution for 10 min. Then soak the grains with 1% β-cyclodextrin for 1 h, and then wash and drain for later use;

[0026] Since the agglomeration of grains is usually due to the dissolution of amylopectin after grain gelatinization, and the dissolved amylopectin forms a viscous "glue layer" between the particles, resulting in the agglomeration of grains. Pullulanase can hydrolyze amylopectin, reduce the amylopectin in grains, thereby reducing the dissolution amount of amylopectin. At the same time, ultrasound can promote the high-frequency contact between enzyme molecules and starch molecules in cereal foods, increasing the effect. β-cyclodextrin can embed the α-1,6 glycosidic bond of amylopectin that has not been hydrolyzed by pullulanase, hinder the extension of amylopectin molecular chains in water, effectively reduce the dissolution of amylopectin, and thus reduce the agglomeration between grains;

[0027] S3. Pretreatment of fish maw: After cleaning, soak for 2 h and then drain for preparation;

[0028] S4. Mix the powdery materials in the raw materials evenly, stir and dissolve them in water at 60 °C, and then add rock sugar and stir the solution to obtain a liquid material;

[0029] S5. Put the above solid materials into a metal container, and then add the liquid material to obtain a bowl-shaped product;

[0030] S6. After sterilizing the bowl-shaped product at 121 °C for 15 min, the fish maw porridge is obtained.

[0031] Example 2

[0032] A preparation method for improving the stability of fish maw porridge,

[0033] S1. Prepare raw materials: raw materials in parts by weight: 3 parts of dried fish maw, 2 parts of hulled barley, 3 parts of oat rice, 8 parts of bean powder, 180 parts of water, 4 parts of rock sugar;

[0034] The soybean powder contains soy protein, and the soy protein contains β-conglycinin components. When β-conglycinin is heated and denatured, it forms a three-dimensional network structure, which can retain water, further reduce the contact between the water in the fish maw congee and the fish maw, thereby reducing the risk of the fish maw and improving the stability of the fish maw;

[0035] S2. Pretreatment of grains: Double treatment with constant-frequency ultrasound and composite solution. Soak the grains in 0.1% pullulanase solution at pH 5.5 and 50 °C, and synergistically use ultrasound with a power of 40 Hz to assist the penetration of pullulanase solution for 10 min. Then soak the grains in 1% β-cyclodextrin for 1 h, and then wash and drain for later use;

[0036] Since the agglomeration of grains is usually due to the dissolution of amylopectin after grain gelatinization, and the dissolved amylopectin forms a viscous "glue layer" between the particles, resulting in the agglomeration of grains. Pullulanase can hydrolyze amylopectin, reduce the amylopectin in grains, thereby reducing the amount of amylopectin dissolved. At the same time, ultrasound can promote the high-frequency contact between enzyme molecules and starch molecules in cereal foods, increasing the effect. β-cyclodextrin can embed the α-1,6 glycosidic bonds of amylopectin that are not hydrolyzed by pullulanase, hinder the stretching of amylopectin molecular chains in water, effectively reduce the dissolution of amylopectin, and thus reduce the agglomeration between grains;

[0037] S3. Pretreatment of fish maw: After washing, soak for 2 h and then drain for preparation;

[0038] S4. Mix the powdery materials in the raw materials evenly and stir and dissolve them in water at 60 °C, and then add rock sugar and stir the solution to obtain a liquid mixture;

[0039] S5. Put the above solid materials into a metal container, and then add the liquid mixture to obtain a bowl-shaped product;

[0040] S6. After sterilizing the bowl-shaped product at 121 °C for 15 min, the fish maw congee is obtained.

[0041] Example 3

[0042] A preparation method for improving the stability of fish maw congee,

[0043] S1. Prepare raw materials: Raw materials in parts by weight: 6 parts of dried fish maw, 4 parts of hulless barley, 6 parts of oat rice, 12 parts of soybean powder, 220 parts of water, 7 parts of rock sugar;

[0044] The soybean powder contains soy protein, and the soy protein contains β-conglycinin components. When β-conglycinin is heated and denatured, it forms a three-dimensional network structure, which can retain water, further reduce the contact between the water in the fish maw congee and the fish maw, thereby reducing the risk of the fish maw and improving the stability of the fish maw;

[0045] S2. Pretreatment of grains: Double treatment with constant-frequency ultrasound and compound solution. Soak the grains in 0.1% pullulanase solution at pH 5.5 and 50 °C, and synergistically use ultrasound with a power of 40 Hz to assist the penetration of the pullulanase solution for 10 min. Then soak the grains in 1% β-cyclodextrin for 1 h, and then wash and drain for standby;

[0046] The agglomeration of grains is usually due to the dissolution of amylopectin after grain gelatinization. The dissolved amylopectin forms a viscous "glue layer" between the particles, resulting in the agglomeration of grains. Pullulanase can hydrolyze amylopectin, reduce the amylopectin content in grains, thereby reducing the amount of amylopectin dissolved. At the same time, ultrasound can promote the high-frequency contact between enzyme molecules and starch molecules in cereal foods, increasing the effect. β-cyclodextrin can embed the α-1,6 glycosidic bonds of amylopectin that have not been hydrolyzed by pullulanase, hinder the stretching of amylopectin molecular chains in water, effectively reduce the dissolution of amylopectin, and thus reduce the agglomeration between grains;

[0047] S3. Pretreatment of fish maw: After washing, soak for 2 h and then drain for preparation;

[0048] S4. Mix the powdery materials in the raw materials evenly and stir to dissolve in water at 60 °C, and then add rock sugar and stir the solution to obtain a liquid mixture;

[0049] S5. Put the above solid materials into a metal container, and then add the liquid mixture to obtain a bowl-shaped product;

[0050] S6. After sterilizing the bowl-shaped product at 121 °C for 15 min, the fish maw porridge is obtained.

[0051] Comparative Example 1

[0052] Modify Step S2 to soak the grains in water. The other steps are the same.

[0053] Comparative Example 2

[0054] Modify Step S2 to only soak the grains in 0.1% pullulanase solution at pH 5.5 and 50 °C. The other steps are the same.

[0055] Comparative Example 3

[0056] Modify Step S2 to only use double treatment with constant-frequency ultrasound and compound solution. Soak the grains in 0.1% pullulanase solution at pH 5.5 and 50 °C, and synergistically use ultrasound with a power of 40 Hz to assist the penetration of the pullulanase solution for 10 min.

[0057] Comparative Example 4

[0058] Modify Step S2 to only soak the grains in 1% β-cyclodextrin for 1 h, and then wash and drain for standby.

[0059] Comparative Example 5

[0060] Step S1 is modified, and the raw materials are prepared as follows: 3-6 parts of dried fish glue, 2-4 parts of highland barley rice, 3-6 parts of oat rice, 8-12 parts of whole milk powder, 180-220 parts of water, and 4-7 parts of crystal sugar, by weight. The remaining steps are the same.

[0061] Comparative Example 6

[0062] Step S1 is modified, and the raw materials are prepared as follows: 3-6 parts of dried fish glue, 2-4 parts of highland barley rice, 3-6 parts of oatmeal rice, 188-232 parts of water, and 4-7 parts of crystal sugar. The remaining steps are the same.

[0063] The obtained fish maw porridge was subjected to accelerated storage (under 37° C.).

[0064] The water separation rate of fish maw, elasticity of fish maw and grain agglomeration rate of the product were then tested. In addition, the product was subjected to sensory evaluation to assist in verification. The specific results are shown in Tables 1 and 2.

[0065] Determination of water extraction rate of fish maw: The fish maw in the fish maw porridge product was weighed on 0 days and 30 days. The water extraction rate of fish maw (%) = (weight of fish maw on 0 days (g) - weight of fish maw after storage for 30 days (g)) * 100% / weight of fish maw on 0 days (g).

[0066] Determination of grain agglomeration rate: The grains in fish maw porridge products were tested for agglomeration rate (storage for 0 days and 30 days). The fish maw porridge sample was placed on an 80-mesh sieve, the liquid was filtered out, the fish maw was picked out, and the total weight of the grains was weighed; then the grains were placed on a 4-mesh sieve, and the sieve was gently shaken to allow the unagglomerated single grains to pass through the sieve, and the agglomerated particles were retained on the sieve. The agglomerated particles remaining on the sieve were collected and weighed. Grain agglomeration rate (%) = agglomerated grain weight (g) * 100% / total grain weight (g).

[0067] Sensory evaluation criteria: Scoring criteria (5-point system, 15 people independently scored and averaged):

[0068] ① Grain clumping scoring criteria:

[0069] 5 points: no agglomeration, particles are completely dispersed;

[0070] 4 points: slight adhesion, which falls apart with slight pressure;

[0071] 3 points: A small amount of agglomeration (≤5%), which requires a little effort to separate;

[0072] 2 points: obvious agglomeration (5–20%), and some particles cannot be separated;

[0073] 1 point: severe clumping (>20%), in the form of blocks.

[0074] ②Sensory evaluation criteria for the texture of fish maw:

[0075] 5 points: The texture is Q-bouncy and the hardness is moderate;

[0076] 4 points: A small part of the fish maw has a slightly soft texture, but most of it has a moderate texture;

[0077] 3 points: More than half of the fish maw has a soft texture;

[0078] 2 points: The texture of the fish maw is very soft;

[0079] 1 point: There is no fish maw shape and it has completely turned into water.

[0080] Table 1 Grain caking rate and sensory evaluation

[0081]

[0082] Table 2 Water exudation rate, hardness and sensory evaluation of fish maw

[0083]

[0084] As can be seen from Table 1, through the operation of the pretreatment of grains in the present invention, the grain caking rate can be significantly reduced and the sensory evaluation can be improved. When only soaking the grains with 0.1% pullulanase solution at pH 5.5 and 50°C for the pretreatment of grains; or soaking the grains with 0.1% pullulanase solution at pH 5.5 and 50°C, and synergistically using ultrasonic assistance with a power of 40 Hz to permeate the pullulanase solution for 10 min; or only soaking the grains with 1% β-cyclodextrin for 1 h, and then washing and draining for standby, the caking rate of the grains is significantly higher and the sensory evaluation is also lower, indicating that "soaking the grains with 0.1% pullulanase solution at pH 5.5 and 50°C, synergistically using ultrasonic assistance with a power of 40 Hz to permeate the pullulanase solution for 10 min, then soaking the grains with 1% β-cyclodextrin for 1 h, and then washing and draining for standby" has a synergistic effect.

[0085] As can be seen from Table 2, adding soybean powder can reduce the water exudation rate of fish maw, improve the elasticity index and sensory index. When the soybean powder is replaced with whole milk powder, the water exudation rate of fish maw increases significantly, and the elasticity index and sensory index decrease. When neither soybean powder nor whole milk powder is added, the water exudation rate of fish maw is even higher, and the elasticity index and sensory index are even worse. It shows that soybean powder has beneficial effects on the water exudation rate, elasticity index and sensory index of fish maw.

[0086] Finally, it should be noted that the above-described embodiments are only specific embodiments of the present invention, which are used to illustrate the technical solutions of the present invention, rather than limiting it. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that any person skilled in the art within the technical scope disclosed by the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or perform equivalent replacements on some of the technical features; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the protection scope of the present invention.

Claims

1. A preparation method for improving the stability of fish maw porridge, characterized in that, Including the following steps: S1. Prepare raw materials: By mass parts, prepare 3 - 6 parts of dried fish maw, 13 - 22 parts of grains, 180 - 220 parts of water, and 4 - 7 parts of rock sugar; S2. Pretreatment of grains: Soak the grains in 0.1% pullulanase solution at pH 5.5 and 50 °C, and synergistically use ultrasonic waves with a power of 40 Hz to assist the penetration of the pullulanase solution for 10 min. Then soak the grains in 1% β - cyclodextrin for 1 h, and then wash and drain for standby; S3. Pretreatment of fish maw: Wash the dried fish maw, soak it for 2 h, and then drain it for preparation; S4. Mix the powdery materials in the raw materials evenly, then stir and dissolve them in water at 60 °C, and then add rock sugar and stir the solution to obtain a liquid mixture; S5. Put the remaining materials into a metal container, and then add the liquid mixture to obtain a bowl - shaped product; S6. Perform sterilization treatment to obtain fish maw porridge.

2. The preparation method for improving the stability of fish maw congee according to claim 1, wherein, The grains are one or any combination of glutinous rice, highland barley rice, hulled barley rice, purple rice, black rice, and bean powder.

3. A preparation method for improving the stability of fish maw congee according to claim 1 or 2, characterized in that, The grains, by mass parts, include 2 - 4 parts of highland barley rice, 3 - 6 parts of oat rice, and 8 - 12 parts of bean powder.

4. A preparation method for improving the stability of fish maw congee according to claim 1, characterized in that, The conditions for sterilization are 121 °C and 15 min.

Images