Method for preparing glassy sturgeon cartilage through magnetic field-assisted fermentation based on wave-particle diiconicity principle and application of glassy sturgeon cartilage

Abstract

The invention provides a method for preparing glassy sturgeon cartilage through magnetic field assisted fermentation based on the wave particle biconicity principle and application, and belongs to the technical field of high-added-value food preparation. The specific preparation method comprises the following steps: cleaning and crushing sturgeon cartilage, soaking the crushed sturgeon cartilage in compound fermentation liquor, and stirring and fermenting in a fermentation tank; in the fermentation process, an alternating magnetic field is applied, electromagnetic pulses are emitted at the same time, microbial metabolism and molecular vibration are regulated, and uniform energy distribution is promoted; quickly cooling by using liquid nitrogen after fermentation is finished, and then carrying out gradient heating and heat preservation under a vacuum condition to form the sturgeon cartilage with the amorphous glass structure; after freeze drying, porous glassy sturgeon cartilage powder is obtained; the prepared porous glassy sturgeon cartilage powder can be used for preparing fishbone sauce; by using the preparation method of the sturgeon cartilage, bioactive components can be efficiently reserved; the fermentation period is shortened, the production efficiency is improved, the product structure is uniform, and the performance is optimized; the prepared fishbone sauce is remarkable in fishy smell removal effect and excellent in sensory quality.

Description

Technical Field

[0001] The present invention belongs to the technical field of high - value - added food preparation, and particularly relates to a method and application for preparing vitrified sturgeon cartilage by magnetic - field - assisted fermentation based on the principle of wave - particle duality. Background Art

[0002] As an important by - product of sturgeon processing, sturgeon cartilage is rich in collagen, chondroitin sulfate, amino acids and anti - cancer active ingredients, and has significant nutritional and medicinal values. However, its current utilization still faces multiple challenges: First, traditional processing technologies are inefficient and can damage active ingredients. For example, high - temperature cooking, acid - base treatment or long - time soaking can separate bones and meat, but they are likely to cause collagen denaturation and chondroitin sulfate degradation, resulting in a significant reduction in biological activity. For instance, high - temperature and high - pressure steam treatment can soften cartilage, but too long treatment time will lead to excessive softening of the structure, affecting subsequent processing. Traditional deodorization methods such as soaking in acidic solutions or with scallions and ginger have limited effects, and the remaining odor affects product quality. Second, there is waste of resources and low utilization rate. In food processing, sturgeon cartilage is often regarded as waste and discarded, and only a small amount is used for extracting chondroitin sulfate. However, the existing extraction processes are inefficient, with an extraction rate of less than 30%, and other active ingredients are not fully utilized. According to industry statistics, the utilization rate of sturgeon processing by - products in China is less than 20%, and a large amount of resources are not developed. In addition, there are insufficient deep - processing technologies and single products. Currently, sturgeon processing mainly uses primary raw materials, and the development of high - value - added products such as functional foods is insufficient. Finally, market awareness and consumption habits are restrictive. Consumers have insufficient awareness of the health care value of sturgeon cartilage, and the domestic market acceptance is relatively low. The application of existing microbial fermentation technology in sturgeon cartilage processing still has significant limitations, restricting its industrial development and high-value utilization. First, the fermentation efficiency and stability are insufficient. Traditional processes mostly rely on static fermentation of single strains, with poor synergistic effects among strains and limited by the mass transfer resistance of the dense structure of cartilage, resulting in a fermentation cycle as long as 72 - 120 hours. For example, lactic acid bacteria fermentation of cartilage for demineralization requires 5 - 7 days, with a collagen conversion rate of less than 40%, and it is prone to microbial community imbalance due to local pH fluctuations. Second, the controllability of products is low. During the fermentation process, the microbial metabolic pathways are complex, and it is difficult to directionally regulate the production ratio of target products such as umami peptides and chondroitin sulfate oligosaccharides, resulting in significant differences between batches. Research shows that the coefficient of variation of the molecular weight distribution of collagen peptides can reach 25% - 30% under the same process, directly affecting the functional uniformity of products. In addition, the energy and mass transfer efficiency is low. The multi-layer fiber network of the cartilage matrix hinders nutrient diffusion. Conventional stirring fermentation can only achieve enzymatic hydrolysis in 30% - 50% of the surface area, and the internal area forms a "dead zone" due to oxygen deficiency and metabolite accumulation, causing resource waste. More critically, existing technologies lack precise intervention in molecular arrangement. The mechanical energy or heat energy generated during fermentation is difficult to directionally guide the reorganization of collagen fibers, and the products mostly show a disordered aggregated state, unable to form the directional porous structure required for functional materials. Finally, the problem of by-product accumulation is prominent. During long-term fermentation, the generation rates of ammonia and sulfides are faster than those of target products, and additional adsorbents need to be added or post-treatment is required, increasing costs and introducing the risk of exogenous pollution. These defects urgently need to be jointly solved through interdisciplinary technologies such as physical field coupling and metabolic engineering; The cross-application of magnetic field and wave-particle duality technology in the field of biological processing provides a breakthrough direction for the high-value development of sturgeon cartilage. From the aspect of magnetic field effects, it can significantly optimize the fermentation process by regulating the intracellular electron transport chain and enzyme activity of microorganisms. For example, an alternating magnetic field of 1 = T can enhance the permeability of the microbial membrane through the Lorentz force, promoting the chelation and demineralization efficiency of lactic acid bacteria on cartilage calcium; at the same time, the magnetotactic behavior induced by the magnetic field can directionally arrange collagen fibers to form an ordered porous scaffold, laying a structural foundation for subsequent vitrification transformation. The introduction of the wave-particle duality principle opens up a new path from the dimension of energy-matter interaction, demonstrating the full-chain innovation potential from molecular arrangement regulation to macroscopic property enhancement: the particle nature (photon energy) of electromagnetic waves can targetedly excite the vibrational energy level transition of cartilage molecules, while the wave characteristics, such as specific frequency resonance, can break the hydrogen bond network and promote the recombination of the amorphous state. More critically, the synergistic effect of the magnetic field and electromagnetic waves can reconstruct the energy field of the fermentation system: the vortex electric field generated by the alternating magnetic field is coupled with the high-frequency oscillation of electromagnetic waves to form an "electromagnetic stirring" effect, significantly improving the uniformity of the distribution of microbial metabolites and significantly inhibiting the generation of harmful components such as hydrogen sulfide.

[0003] Therefore, in view of the problem in the prior art that during the preparation process of sturgeon cartilage, it is impossible to directionally guide the reorganization of collagen fibers, making it difficult to form an ordered porous structure required for the vitreous state, which restricts the development of high-value-added products, a method for preparing vitreous sturgeon cartilage that can efficiently retain bioactive components, shorten the fermentation cycle, and improve the product uniformity is needed. Summary of the Invention

[0004] In view of the problems in the prior art, the present invention provides a method and application for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the principle of wave-particle duality. The method uses magnetic field-assisted fermentation combined with wave-particle duality regulation technology to prepare vitreous sturgeon cartilage and a method for converting it into a paste-like fish bone sauce with uniform, delicate texture, slightly white and translucent appearance, which can efficiently retain bioactive components, shorten the fermentation cycle, and improve the product uniformity of vitreous sturgeon cartilage.

[0005] In order to achieve the above object, the technical solution adopted in this application is as follows: First aspect, a method and application for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the principle of wave-particle duality, and the specific steps are as follows: Step 1: Wash the sturgeon cartilage and crush it to a particle size of 1 mm, and then soak the crushed sturgeon cartilage in a composite fermentation broth for fermentation in a fermentation tank; stir the composite fermentation broth during the fermentation process; the composite fermentation broth includes one or several of Bacillus licheniformis and Streptococcus thermophilus; Step 2: Apply an alternating magnetic field to the fermentation tank during the fermentation process, with the magnetic field direction perpendicular to the flow direction of the fermentation broth; at the same time, emit electromagnetic pulses through an electromagnetic wave generator to obtain an intermediate product; Step 3: After the fermentation is completed, quickly cool the intermediate product to -60 °C with liquid nitrogen immersion and keep it warm for 15 min; after the cooling is completed, gradually heat the intermediate product to 20 °C under vacuum conditions and keep it warm for a period of time to form sturgeon cartilage with an amorphous glass structure; Step 4: Freeze-dry the sturgeon cartilage with an amorphous glass structure to obtain porous vitreous sturgeon cartilage powder.

[0006] Preferably, in Step 1, the comparative addition amounts of Bacillus licheniformis and Streptococcus thermophilus in the composite fermentation broth are 3:1, and the pH of the composite fermentation broth is 6.5.

[0007] Preferably, in Step 2, the magnetic field frequency is 50 Hz, the intensity is 0.5 T, and the magnetic field continuous action time is 22 - 24 h.

[0008] Preferably, in Step 2, the emission frequency of the electromagnetic wave generator is 800 MHz.

[0009] Preferably, in Step 3, the vacuum conditions are specifically: the vacuum degree < 10 Pa, and the moisture content < 0.5%.

[0010] Preferably, in step three, the gradient temperature increase is specifically operated as follows: When heating from -60 °C to 0 °C, the heating rate is controlled at 1 °C / min; When heating from 0 °C to 20 °C, the heating rate is 3 °C / min; Finally, keep the temperature at 20 °C for 2 h.

[0011] In a second aspect, an application of magnetic field-assisted fermentation based on the wave-particle duality principle for preparing vitrified sturgeon cartilage in the preparation of fish bone sauce, the fish bone sauce comprising the following raw materials by mass percentage: 45%-55% of vitrified sturgeon cartilage powder, 10%-20% of purified water, 1%-3% of fish sauce, 10%-15% of white vinegar, 3%-7% of xylitol, 3%-7% of concentrated lemon juice, and 3%-7% of agar powder.

[0012] Compared with the prior art, the advantages and positive effects of the present invention are as follows: The method and application for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle of the present invention have the following specific preparation method: cleaning and crushing sturgeon cartilage, then soaking it in a composite fermentation broth, and stirring and fermenting in a fermentation tank; applying an alternating magnetic field and emitting electromagnetic pulses during the fermentation process to regulate microbial metabolism and molecular vibration, and promoting uniform energy distribution; after the fermentation is completed, quickly cooling with liquid nitrogen, and then performing gradient temperature increase and heat preservation under vacuum conditions to form amorphous glass-structured sturgeon cartilage; after freeze-drying, obtaining porous vitrified sturgeon cartilage powder; the prepared porous vitrified sturgeon cartilage powder can be applied to make fish bone sauce; Using the sturgeon cartilage preparation method of the present application can efficiently retain bioactive components: through the synergistic effect of the magnetic field and electromagnetic pulses, inhibiting the destruction of active components by high temperature or acid-base treatment, the collagen retention rate is as high as 94.4%, which is 37.6% higher than that of the traditional process, and the collagen retention rate is significantly improved. Moreover, electron paramagnetic resonance (EPR) analysis shows that the free radical signal intensity decreases by 60%, effectively reducing oxidative damage and improving the stability of the product; Using the sturgeon cartilage preparation method of the present application can shorten the fermentation cycle and improve production efficiency: compared with the traditional process, the fermentation cycle is shortened by about 33%, which is suitable for industrial production; and the synergistic effect of applying the magnetic field or electromagnetic pulses is significant; Using the sturgeon cartilage preparation method of the present application, the product structure is uniform and the performance is optimized: the glass transition temperature > 60 °C, which is significantly higher than that of the traditional process, and the structural homogeneity and heat resistance are enhanced; and through scanning electron microscopy (SEM), it shows that the product has a uniform filament-spherical composite structure, the fragment size is small and the distribution is dense, while there are fiber agglomeration or fracture phenomena in the control group; The obtained fish bone sauce has a remarkable deodorization effect and excellent sensory quality: by suppressing the formation of trimethylamine with a magnetic field, and cracking aldehydes and sulfides with electromagnetic pulses, the total fishy odor value of the fish bone sauce is lower, and the fishy smell is greatly reduced; at the same time, the glutamic acid content is increased by more than 75% compared with the traditional process, the total umami equivalent is increased by more than 100%, the umami response value detected by the electronic tongue is increased, and the taste is more delicious; and through texture analysis, the hardness and adhesiveness are reduced by more than 45% compared with the traditional process, the apparent viscosity is reduced by 33%, and the particle size distribution is more concentrated, which is suitable for a variety of food processing scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0014] Figure 1 is the microscopic structure diagram of Example 1 of this application; Figure 2 is the microscopic structure diagram of Comparative Example 1 of this application; Figure 3 is the microscopic structure diagram of Comparative Example 2 of this application; Figure 4 is the microscopic structure diagram of Comparative Example 3 of this application. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0015] In order to better understand the above-mentioned objects, features and advantages of the present invention, the present invention will be further described below with reference to the drawings and embodiments. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0016] Many specific details are set forth in the following description in order to provide a thorough understanding of the present invention. However, the present invention may be implemented in other ways different from those described herein. Therefore, the present invention is not limited by the specific embodiments disclosed in the following specification.

[0017] Example 1, as Figure 1 shown, the method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the principle of wave-particle duality of this application is specifically as follows: Step 1: Wash the sturgeon cartilage and crush it to a particle size of 1 mm. Then soak the crushed sturgeon cartilage in the composite fermentation broth and ferment it in a fermenter; the fermenter is an Applikon Biotechnology fermenter; stir the composite fermentation broth during the fermentation process, and control the stirring rate at 100 - 200 rpm; the composite fermentation broth includes Bacillus licheniformis [S. thermophilus TH-8 (DuPont Danisco)] and Streptococcus thermophilus [B. licheniformis BL-500 (ABEnzymes)], and the comparative addition amount of Bacillus licheniformis and Streptococcus thermophilus in the composite fermentation broth is 3:1, and the pH of the composite fermentation broth is 6.5; Step 2: During the fermentation process, use a high-conductivity copper-wound Helmholtz coil (equipped with a water-cooling system, with a magnetic field uniformity error ≤ 5%) to apply an alternating magnetic field to the fermenter. This coil is driven by a 50 Hz AC power supply and maintains a dynamic constant magnetic field strength of 0.4 T - 0.7 T through a closed-loop feedback system (Hall sensor + PID controller); the magnetic field direction is perpendicular to the flow direction of the fermentation broth, the magnetic field frequency is 50 Hz, the intensity is 0.5 T, and the magnetic field acts continuously for 22 h; at the same time, emit electromagnetic pulses through an electromagnetic wave generator to obtain an intermediate product; the emission frequency of the electromagnetic wave generator is 800 MHz; during this process, the electromagnetic pulse and the magnetic field act synergistically to regulate the microbial metabolic pathway and the vibration mode of cartilage molecules, and promote the uniform distribution of energy.

[0018] Step 3: After the fermentation is completed, quickly cool the intermediate product to -60 °C using liquid nitrogen impregnation of the product and maintain the temperature for 15 min to ensure the homogenization of the overall thermodynamic state; after the cooling is completed, gradually heat the intermediate product to 20 °C under vacuum conditions, and keep it warm for a period of time to form amorphous glass-structured sturgeon cartilage; at this time, the vacuum conditions are specifically: the vacuum degree < 10 Pa, and the moisture content < 0.5%; during this process, the gradient heating causes the polar groups (such as -OH, -COOH) of collagen and chondroitin sulfate to re-form a hydrogen bond network, and the vacuum environment promotes the desorption of residual moisture and volatile substances to form a porous structure; Among them, the specific operation of the gradient heating is as follows: When heating from -60 °C to 0 °C, control the heating rate at 1 °C / min; eliminate the internal stress generated by rapid cooling; When heating from 0 °C to 20 °C, the heating rate is 3 °C / min; promote the flexible movement of molecular chains and form a uniform network structure; Finally, keep it warm at 20 °C for 2 h; complete the structural relaxation to form an amorphous glass structure, and measure that the Tg value of the amorphous glass-structured sturgeon cartilage at this time > 60 °C; Step 4: Freeze-dry the amorphous glass-structured sturgeon cartilage to obtain porous glassy sturgeon cartilage powder; the specific surface area of the porous glassy sturgeon cartilage powder > 50 m 2 / g, and the collagen retention rate > 90%.

[0019] According to the method for preparing glassy sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle provided in Example 1 above; a comparative experimental group of Comparative Examples 1 to 3 was proposed; among them, Comparative Example 1, as Figure 2 shown, compared with Example 1, only a magnetic field with a magnetic field frequency of 50 Hz, an intensity of 0.5 T, and a magnetic field continuous action time of 22 h was applied.

[0020] Comparative Example 2, as Figure 3 shown, compared with Example 1, only an electromagnetic pulse with an emission frequency of 800 MHz of an electromagnetic wave generator was applied.

[0021] Comparative Example 3, as Figure 4 shown, compared with Example 1, no magnetic field and electromagnetic pulse were applied.

[0022] Record the fermentation durations of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3. The results are shown in Table 1 below, Table 1 Fermentation time records of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3

[0023] As can be seen from Table 1 above, compared with Comparative Example 3, the fermentation period of Example 1 was shortened by 33%; compared with Comparative Example 1, the fermentation period of Example 1 was shortened by 19%; it can be seen that applying a magnetic field and an electromagnetic pulse can significantly shorten the fermentation period and is suitable for industrial production. At the same time, the magnetic field and the electromagnetic pulse exhibit a significant synergistic effect.

[0024] Use differential scanning calorimetry (DSC) to test the glass transition temperature (Tg) of the final products of Example 1 and Comparative Examples 1 to 3. The results are shown in Table 2 below, Table 2 Test results of the glass transition temperature of the final products of Example 1 and Comparative Examples 1 to 3

[0025] As can be seen from Table 2 above, the glass transition temperature of Example 1 of this application is significantly higher than that of other groups, indicating that the glassy structure of the glassy sturgeon cartilage using this application has higher thermal stability and uniformity.

[0026] For the final products of Example 1 and Comparative Examples 1 - 3, the collagen content was quantified by measuring the hydroxyproline content, and the collagen retention rate was calculated; the specific formula is as follows:

[0027]

[0028] The experimental results of the collagen content and the collagen retention rate are shown in Table 3 below. Table 3 Quantitative determination of hydroxyproline content and collagen retention rate of Example 1 and Comparative Examples 1 - 3

[0029] As can be seen from Table 3 above, the collagen retention rate of Example 1 of this application was significantly increased by 37.6% compared with Comparative Example 3, which confirmed the efficient protection of the bioactive components by the preparation method of vitreous sturgeon cartilage of this application.

[0030] For the final products of Example 1 and Comparative Examples 1 - 3, the microstructures of the dried samples were measured using a scanning electron microscope (SEM) at an acceleration voltage of 5 kV. The results are as Figures 1 to 4 shown. The SEM results showed that the product of Experimental Group 4 presented a uniform filamentous - spherical composite structure, with smaller fragment sizes and denser distribution, while obvious fiber agglomeration or irregular fracture phenomena existed in the control groups (Comparative Examples 1 - 3); this micro - morphological difference was directly related to the macroscopic texture (such as the fineness of fish bone sauce).

[0031] In addition, the GROMACS software was used to simulate the movement trajectories of collagen - chondroitin sulfate complexes in an electromagnetic field. The mean square displacement (MSD) and slope results are shown in Table 4 below. Table 4 Mean square displacement (MSD) analysis of Example 1 and Comparative Examples 1 - 3

[0032] The results of the standard deviation (σ) of the dipole moment orientation distribution are shown in Table 5 below. Table 5 Standard deviation (σ) of dipole moment orientation distribution of Example 1 and Comparative Examples 1 - 3

[0033] It is found from Table 4 above that under the action of a 3 GHz electromagnetic field, the mean square displacement (MSD) of the molecular chain increases by 2.8 times, indicating that the wave nature of the electromagnetic wave significantly enhances the long-range disorder of the molecular chain and promotes the formation of the amorphous structure. It is found from Table 5 above that the introduction of a magnetic field reduces the standard deviation of the molecular dipole moment orientation distribution by 45%, proving that the particle effect of the magnetic field can regulate the orderliness of molecular arrangement, thereby optimizing the stability of the glassy structure.

[0034] Using terahertz time-domain spectroscopy (THz-TDS) analysis, its absorption integral area is as shown in Table 6 below. Table 6 Absorption integral area ratio of Example 1 and Comparative Examples 1 - 3

[0035] It can be seen from Table 6 above that an absorption peak broadening is detected in the 0.5 - 3 THz band, indicating that the electromagnetic wave treatment induces the mixing of molecular collective vibration modes, and this phenomenon conforms to the theoretical mechanism of glassy state formation driven by entropy increase.

[0036] Using electron paramagnetic resonance (EPR) analysis, its free radical signal intensity is as shown in Table 7 below. Table 7 Free radical signal intensity of Example 1 and Comparative Examples 1 - 3

[0037] It is known from Table 7 above that the magnetic field - electromagnetic wave synergistic effect reduces the free radical signal intensity by 60%, proving that the input of particle-like energy effectively inhibits the oxidative side reaction, reduces the generation of harmful free radicals, and improves the product stability.

[0038] Using quantum efficiency calculation analysis: Among them, the glass transition quantum efficiency ( ) formula is as follows:

[0039] The measured results are as shown in Table 8 below. Table 8 η values of Example 1 and Comparative Examples 1 - 3

[0040] It is known from Table 8 above that for Example 1, η = 0.32, which is a 357% increase compared to the single magnetic field treatment (η = 0.07), proving that the wave - particle synergistic effect significantly improves the quantum-level energy utilization efficiency and makes the glass transition more efficient.

[0041] Example 2. Application of magnetic field-assisted fermentation of vitrified sturgeon cartilage based on the wave-particle duality principle in the preparation of fish bone sauce. The fish bone sauce comprises the following raw materials by mass percentage: 50% of vitrified sturgeon cartilage powder, 15% of purified water, 2% of fish sauce, 13% of white vinegar, 5% of xylitol, 5% of concentrated lemon juice, and 5% of gracilaria powder. The vitrified sturgeon cartilage powder is sterilized by pasteurization and then aseptically canned to obtain a slightly white and translucent paste-like fish bone sauce under natural light. The pasteurization conditions are: sterilization temperature 72 °C, sterilization time 15 min. Using the same method for preparing fish bone sauce, the sturgeon fish bone powders of Comparative Example 1 to Comparative Example 3 are prepared into fish bone sauces, and the fish bone sauces of Comparative Example 4 to Comparative Example 6 are obtained respectively. Twenty professionally trained sensory evaluators are selected to score the products according to the sensory evaluation score table, and a sensory evaluation score is made for the fish bone sauce of Example 2. The results of the sensory evaluation score table are shown in Table 9 below. Table 9 Sensory Evaluation Scoring Standard Table

[0042] The evaluation results of Example 2 and Comparative Example 4 to Comparative Example 6 are shown in Table 10 below. Table 10 Sensory Evaluation Results of Example 2 and Comparative Example 4 to Comparative Example 6

[0043] As can be seen from Table 10 above, the sensory score of the fish bone sauce in Example 2 of this application is 22.6 points, which is 133% higher than 9.7 points of Comparative Example 6, and all single-item scores are significantly better than other groups. The fish bone sauce in Example 2 presents a uniform milky white paste texture, without a granular feeling, has a fresh seafood flavor, and no bad smell. The fish bone sauce product in Comparative Example 6 has a dull color, a rough texture, obvious granular feeling, and a slight fishy smell.

[0044] For the fish bone sauces of Example 2 and Comparative Example 4 to Comparative Example 6, an experimental intensity analysis is carried out: High performance liquid chromatography is used to analyze glutamic acid (Glu), aspartic acid (Asp), 5'-nucleotide umami (5'-IMP and 5'-GMP) substances. The experimental results are shown in Table 11 below. Table 11 Experimental Results of the Contents of Fibrous Amino Acids of Glutamic Acid (Glu), Aspartic Acid (Asp), 5'-Nucleotide Umami (5'-IMP and 5'-GMP), and Total Umami Equivalent (EUC) in the Fish Bone Sauces of Example 2 and Comparative Example 4 to Comparative Example 6

[0045] Among them, the calculation formula of the total umami equivalent (EUC) is as follows:

[0046] Among them, the strength coefficients of each amino acid fiber are: Glu = 1, Asp = 0.077, IMP = 1, GMP = 2.3.

[0047] As can be seen from Table 11 above, the total umami equivalent of Example 2 is 25.6, which is 108% higher than that of Comparative Example 6 (12.3), and is significantly higher than those of Comparative Example 4 and Comparative Example 5; among them, the content of the main umami substance glutamic acid in Example 2 reaches 14.7 mg / g, which is 79% higher than that of Comparative Example 6. An electronic tongue instrument with an S-5000Z taste sensor was used to detect the taste characteristics of the fish bone sauce samples of Example 2 and Comparative Examples 4 to 6; the experimental results are shown in Table 12 below. Table 12 Test result graph of the taste characteristics of the fish bone sauce samples of Example 2 and Comparative Examples 4 to 6 detected by the electronic tongue instrument

[0048] The results of the electronic tongue measurement show that the umami response value (Umami value) of Comparative Example 2 reaches 8.7 ± 0.3, which is significantly higher than that of Experimental Group 1 (5.2 ± 0.4), and the umami enhancement ratio is higher than the sum of the umami enhancement ratios of Comparative Example 4 and Comparative Example 5.

[0049] The fishy smell substances of the fish bone sauce samples of Example 2 and Comparative Examples 4 to 6 were tested, and headspace-gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile fishy smell components of the samples. The experimental results are shown in Table 13 below. Table 13 Analysis results of the fishy smell components of the fish bone sauce samples of Example 2 and Comparative Examples 4 to 6

[0050] As shown in Table 13 above, the total fishy smell value (AU) is the weighted sum of the concentrations of each substance, and the concentration weight coefficients of each substance are as follows: trimethylamine (TMA) = 0.4, aldehydes (acetaldehyde and nonanal) = 0.3, sulfides (methanethiol and hydrogen sulfide) = 0.3. The total fishy smell value of Example 2 is reduced by 77%, which is significantly better than the fish bone sauce samples of Comparative Examples 4 to 6; and the total amount of aldehyde substances in Example 2 is 12.3 μg / kg, which is significantly lower than that of Comparative Example 6 (45.6 μg / kg). The principle of the low fishy smell components in Example 2 is as follows: under the action of a magnetic field and electromagnetic waves, the activity of microbial TMAO reductase is inhibited, the unsaturated bonds of aldehydes are broken (the reduction of hexanal is 74%), and sulfides are cleaved by resonance (the reduction of H2S is 73%); the magnetic field fixes the molecular orientation + the electromagnetic wave targets degradation, forming a "three-dimensional deodorization" effect.

[0051] Perform texture property analysis on the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6: Use a texture analyzer to evaluate the texture properties of the samples; the probe of the texture analyzer is a P / 5 cylindrical probe with a diameter of 5 mm; the test mode of the texture analyzer: two compressions; compression ratio: 50%; test speed of the texture analyzer: 1 mm / s; trigger force: 5 g; the results are shown in Table 14 below, Table 14 Texture property test results of the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6

[0052] As shown in Table 14 above, texture profile analysis (TPA) shows that the hardness and adhesiveness of the sample of Example 2 are reduced by 45.6% and 49.2% respectively compared with the sample of Comparative Example 6, indicating that the anti - deformation ability of Example 2 is weakened and it is easier to spread; the cohesiveness and viscosity are reduced, and the taste is more refreshing.

[0053] Perform viscosity measurement on the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6 using a rheometer; the results are shown in Table 15 below, Table 15 Viscosity measurement results of the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6

[0054] As can be seen from Table 15 above, the apparent viscosity of Example 2 is reduced by 33% compared with Comparative Example 6, making it easier to spread, and the flow index (n) of Example 2 is closest to 1 (Newtonian fluid), with better surface processing applicability.

[0055] Detect the volume - average particle size (D50) and Span value of the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6 using a laser diffraction particle size analyzer, and the results are shown in Table 16 below, Table 16 Laser particle size distribution test results of the fish bone sauce samples of Example 2 and Comparative Examples 4 - 6

[0056] As shown in Table 16 above, the analysis of the laser particle size distribution test results shows that the D50 value of Example 2 is 18.5 μm, which is reduced by 67.1% compared with 56.3 μm of Comparative Example 6, indicating that the phenomenon of large - particle agglomeration is basically eliminated; the Span value of Example 2 decreases from 1.18 of Comparative Example 6 to 0.94, confirming that the particle size distribution of Example 2 is more concentrated.

[0057] The above are only the preferred embodiments of the present invention, and do not limit the present invention in other forms. Any person skilled in the art may use the technical content disclosed above to make changes or modifications into equivalent embodiments with equivalent changes and apply them to other fields. However, as long as it does not depart from the technical solution content of the present invention, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle, characterized in that, The specific steps are as follows: Step 1: Wash the sturgeon cartilage and crush it to a particle size of 1 mm, and then soak the crushed sturgeon cartilage in the composite fermentation broth and ferment it in a fermentation tank; stir the composite fermentation broth during the fermentation process; the composite fermentation broth includes one or several of Bacillus licheniformis and Streptococcus thermophilus; Step 2: Apply an alternating magnetic field to the fermentation tank during the fermentation process, with the magnetic field direction perpendicular to the flow direction of the fermentation broth; at the same time, emit electromagnetic pulses through an electromagnetic wave generator to obtain an intermediate product; Step 3: After the fermentation is completed, quickly cool the intermediate product to -60 °C with liquid nitrogen immersion and keep it warm for 15 min; after the cooling is completed, gradually heat the intermediate product to 20 °C under vacuum conditions, and after keeping it warm for a period of time, form amorphous glass structure sturgeon cartilage; Step 4: Freeze-dry the amorphous glass structure sturgeon cartilage to obtain porous glassy sturgeon cartilage powder.

2. The method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, wherein, In Step 1, the comparative addition amounts of Bacillus licheniformis and Streptococcus thermophilus in the composite fermentation broth are 3:1, and the pH of the composite fermentation broth is 6.

5.

3. The method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, wherein In Step 2, the magnetic field frequency is 50 Hz, the intensity is 0.5 T, and the magnetic field continuous action time is 22 - 24 h.

4. The method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, wherein In Step 2, the emission frequency of the electromagnetic wave generator is 800 MHz.

5. The method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, wherein In Step 3, the vacuum conditions are specifically: the vacuum degree < 10 Pa, and the moisture content < 0.5%.

6. The method for preparing vitrified sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, wherein In Step 3, the specific operation of the gradient heating is as follows: When heating from -60 °C to 0 °C, control the heating rate to be 1 °C / min; When heating from 0 °C to 20 °C, the heating rate is 3 °C / min; Finally, keep it warm at 20 °C for 2 h.

7. Use of magnetically assisted fermentation of glassy sturgeon cartilage based on the wave-particle duality principle in the preparation of fish bone sauce, applied to the method for magnetically assisted fermentation of glassy sturgeon cartilage based on the wave-particle duality principle according to any one of claims 1-6, wherein the fish bone sauce comprises the following raw materials by mass percentage: 45% - 55% of glassy sturgeon cartilage powder, 10% - 20% of pure water, 1% - 3% of fish sauce, 10% - 15% of white vinegar, 3% - 7% of xylitol, 3% - 7% of concentrated lemon juice, and 3% - 7% of Gracilaria powder.

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