A method and application for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle.

Abstract

This invention proposes a method and application for preparing vitreous sturgeon cartilage using magnetic field-assisted fermentation based on the wave-particle duality principle, belonging to the field of high-value-added food preparation technology. The specific preparation method is as follows: sturgeon cartilage is cleaned, pulverized, and then soaked in a compound fermentation broth, and fermented by stirring in a fermentation tank. During fermentation, an alternating magnetic field is applied while electromagnetic pulses are emitted to regulate microbial metabolism and molecular vibration, promoting uniform energy distribution. After fermentation, the cartilage is rapidly cooled with liquid nitrogen, followed by gradient heating and heat preservation under vacuum conditions to form an amorphous glass structure. After freeze-drying, porous vitreous sturgeon cartilage powder is obtained. The obtained porous vitreous sturgeon cartilage powder can be used to make fish bone sauce. The sturgeon cartilage preparation method of this application can efficiently retain bioactive components, shorten the fermentation cycle, improve production efficiency, and produce a product with uniform structure and optimized performance. The resulting fish bone sauce has a significant deodorizing effect and excellent sensory quality.

Description

Technical Field

[0001] This invention belongs to the field of high value-added food preparation technology, specifically relating to a method and application of magnetic field-assisted fermentation for preparing vitreous sturgeon cartilage based on the wave-particle duality principle. Background Technology

[0002] Sturgeon cartilage, an important byproduct of sturgeon processing, is rich in collagen, chondroitin sulfate, amino acids, and anti-cancer active ingredients, possessing significant nutritional and medicinal value. However, its current utilization faces multiple challenges: First, traditional processing techniques are inefficient and damage active ingredients. For example, high-temperature steaming, acid / alkali treatment, or prolonged soaking, while achieving bone-meat separation, easily lead to collagen denaturation and chondroitin sulfate degradation, significantly reducing bioactivity. For instance, while high-temperature, high-pressure steam treatment can soften cartilage, excessive processing time results in overly soft structures, affecting subsequent processing. Traditional deodorizing methods, such as acidic solutions or soaking in onions and ginger, have limited effectiveness, leaving residual odors that affect product quality. Second, resource waste and low utilization rates exist. In food processing, sturgeon cartilage is often discarded as waste, with only a small amount used for chondroitin sulfate extraction. However, 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 byproducts in my country is less than 20%, leaving a large amount of resources untapped. In addition, there is a lack of deep processing technology and a limited range of products. Currently, sturgeon processing mainly focuses on primary raw materials, and there is insufficient development of high value-added products such as functional foods. Finally, there are limitations in market awareness and consumption habits. Consumers have insufficient awareness of the health benefits of sturgeon cartilage, resulting in low acceptance in the domestic market.

[0003] The application of existing microbial fermentation technology in sturgeon cartilage processing still faces significant limitations, hindering its industrialization and high-value utilization. Firstly, fermentation efficiency and stability are insufficient. Traditional processes often rely on static fermentation with a single microbial strain, resulting in poor synergistic effects and limitations due to the mass transfer resistance of the dense cartilage structure, leading to cycles as long as 72-120 hours. For example, lactic acid bacteria fermentation for cartilage demineralization requires 5-7 days, with collagen conversion rates below 40%, and is prone to microbial imbalance due to local pH fluctuations. Secondly, product controllability is low. The complex metabolic pathways of microorganisms during fermentation make it difficult to directionally regulate the production ratios of target products, such as umami peptides and chondroitin sulfate oligosaccharides, leading to significant batch-to-batch variations. Studies have shown that the coefficient of variation in the molecular weight distribution of collagen peptides can reach 25%-30% under the same process, directly affecting the functional uniformity of the product. Furthermore, energy and mass transfer efficiency is low. The multi-layered fibrous network of cartilage matrix hinders nutrient diffusion. Conventional stirred fermentation can only achieve enzymatic hydrolysis in the surface 30%-50% of the area, while the internal areas become "dead zones" due to hypoxia and the accumulation of metabolic products, resulting in resource waste. More importantly, current technologies lack precise intervention in molecular arrangement. The mechanical or thermal energy generated during fermentation is insufficient to directionally guide collagen fiber recombination, and the products are mostly in a disordered aggregate state, failing to form the oriented porous structure required for functional materials. Finally, the accumulation of by-products is a significant problem. During long-term fermentation, the formation rate of ammonia and sulfides is faster than that of the target product, requiring the addition of adsorbents or post-treatment, increasing costs and introducing the risk of exogenous contamination. These shortcomings urgently need to be addressed through collaborative interdisciplinary technologies such as physical field coupling and metabolic engineering.

[0004] The cross-application of magnetic field and wave-particle duality technology in the field of bioprocessing provides a breakthrough direction for the high-value development of sturgeon cartilage. From the perspective 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 with I=T can enhance the permeability of microbial membranes through Lorentz force, promoting the chelation and demineralization efficiency of cartilage calcium by lactic acid bacteria; simultaneously, the magnetic field-induced magnetotactic behavior can orient collagen fibers to form an ordered porous scaffold, laying the structural foundation for subsequent glass transition. The introduction of the wave-particle duality principle opens up new pathways from the energy-matter interaction dimension, demonstrating the full-chain innovation potential from molecular arrangement regulation to macroscopic performance enhancement: the particle nature (photon energy) of electromagnetic waves can target and excite vibrational energy level transitions in cartilage molecules, while wave characteristics, such as specific frequency resonance, can break hydrogen bond networks and promote amorphous recombination. More importantly, the synergistic effect of magnetic fields and electromagnetic waves can reconstruct the energy field of the fermentation system: the vortex electric field generated by the alternating magnetic field couples with the high-frequency oscillation of electromagnetic waves to form an "electromagnetic stirring" effect, which significantly improves the uniformity of the distribution of microbial metabolites and significantly inhibits the generation of harmful components such as hydrogen sulfide.

[0005] Therefore, given the limitations of existing technologies in the preparation of sturgeon cartilage, which cannot directionally guide collagen fiber recombination and form the ordered porous structure required for the glassy state, thus restricting the development of high-value-added products, a method for preparing glassy sturgeon cartilage that can efficiently retain bioactive components, shorten the fermentation cycle, and improve product uniformity is needed. Summary of the Invention

[0006] This invention addresses the problems of existing technologies by providing a method and application for preparing vitreous sturgeon cartilage using magnetic field-assisted fermentation based on the wave-particle duality principle. The method utilizes magnetic field-assisted fermentation combined with wave-particle duality control technology to prepare vitreous sturgeon cartilage and transform it into a uniform, delicate, slightly white, and translucent paste-like fish bone sauce. This method can efficiently retain bioactive components, shorten the fermentation cycle, and improve the uniformity of the product.

[0007] To achieve the above objectives, the technical solution adopted in this application is as follows:

[0008] The first aspect concerns the method and application of magnetic field-assisted fermentation for preparing glassy sturgeon cartilage based on the wave-particle duality principle. The specific steps are as follows:

[0009] Step 1: After cleaning the sturgeon cartilage, crush it to a particle size of 1 mm. Then, soak the crushed sturgeon cartilage in a compound fermentation liquid and ferment it in a fermentation tank. Stir the compound fermentation liquid during the fermentation process. The compound fermentation liquid includes one or more of Bacillus licheniformis and Streptococcus thermophilus.

[0010] Step 2: During the fermentation process, an alternating magnetic field is applied to the fermenter, with the direction of the magnetic field perpendicular to the flow direction of the fermentation broth; at the same time, an electromagnetic pulse is emitted through an electromagnetic wave generator to obtain the intermediate product.

[0011] Step 3: After fermentation, the intermediate product is rapidly cooled to -60°C by impregnation with liquid nitrogen and then kept at that temperature for 15 minutes. After cooling, the intermediate product is gradually heated to 20°C under vacuum conditions and kept at that temperature for a period of time to form amorphous glass-structured sturgeon cartilage.

[0012] Step 4: Freeze-dry the amorphous glass-structured sturgeon cartilage to obtain porous glassy sturgeon cartilage powder.

[0013] Preferably, in step one, the ratio of Bacillus licheniformis to Streptococcus thermophilus in the compound fermentation broth is 3:1, and the pH of the compound fermentation broth is 6.5.

[0014] Preferably, in step two, the magnetic field frequency is 50 Hz, the intensity is 0.5 T, and the duration of the magnetic field is 22-24 hours.

[0015] Preferably, in step two, the transmission frequency of the electromagnetic wave generator is 800 MHz.

[0016] Preferably, in step three, the vacuum conditions are: vacuum degree < 10 Pa, moisture content < 0.5%.

[0017] As a preferred option, the gradient heating process in step three is performed as follows:

[0018] When heating from -60 ℃ to 0 ℃, the heating rate is controlled at 1 ℃ / min;

[0019] When the temperature is increased from 0 ℃ to 20 ℃, the heating rate is 3 ℃ / min;

[0020] Finally, maintain the temperature at 20℃ for 2 hours.

[0021] Secondly, the application of magnetic field-assisted fermentation based on the wave-particle duality principle to prepare vitreous sturgeon cartilage in the preparation of fish bone sauce, wherein the fish bone sauce comprises the following raw materials in the following mass percentages: 45%-55% vitreous sturgeon cartilage powder, 10%-20% purified water, 1%-3% fish sauce, 10%-15% white vinegar, 3%-7% xylitol, 3%-7% lemon concentrate, and 3%-7% agar powder.

[0022] Compared with the prior art, the advantages and positive effects of the present invention are as follows:

[0023] The present invention relates to a method and application for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle. The specific preparation method is as follows: sturgeon cartilage is washed, pulverized, and then soaked in a composite fermentation broth, and fermented by stirring in a fermentation tank; during fermentation, an alternating magnetic field is applied while electromagnetic pulses are emitted to regulate microbial metabolism and molecular vibration, promoting uniform energy distribution; after fermentation, the cartilage is rapidly cooled with liquid nitrogen, followed by gradient heating and heat preservation under vacuum conditions to form an amorphous glass structure of sturgeon cartilage; after freeze-drying, porous vitreous sturgeon cartilage powder is obtained; the obtained porous vitreous sturgeon cartilage powder can be used to make fish bone sauce.

[0024] The sturgeon cartilage preparation method of this application can efficiently retain bioactive components: through the synergistic effect of magnetic field and electromagnetic pulse, the damage of active components to high temperature or acid and alkali treatment is inhibited, and the collagen retention rate is as high as 94.4%, which is 37.6% higher than the traditional process. The collagen retention rate is significantly improved, and electron paramagnetic resonance (EPR) analysis shows that the free radical signal intensity decreases by 60%, which effectively reduces oxidative damage and improves product stability.

[0025] The method for preparing sturgeon cartilage using this application can shorten the fermentation cycle and improve production efficiency: the fermentation cycle is shortened by about 33% compared with the traditional process, making it suitable for industrial production; and the synergistic effect of applying a magnetic field or electromagnetic pulse is significant.

[0026] The sturgeon cartilage preparation method of this application produces a product with uniform structure and optimized performance: the glass transition temperature is >60 ℃, which is significantly improved compared with the traditional process, and the structural uniformity and heat resistance are enhanced; and scanning electron microscopy (SEM) shows that the product has a uniform filamentous-spherical composite structure with small and densely distributed fragments, while the control group shows fiber agglomeration or breakage.

[0027] The resulting fish bone sauce exhibits significant deodorization and excellent sensory quality: by inhibiting the formation of trimethylamine through magnetic field and cracking aldehydes and sulfides through electromagnetic pulse, the total fishy smell 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 electronic tongue is improved, and the taste is more delicious; and after 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, making it suitable for a variety of food processing scenarios. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a microstructure diagram of Embodiment 1 of this application;

[0030] Figure 2 This is a microstructure diagram of Comparative Example 1 of this application;

[0031] Figure 3 This is a microstructure diagram of Comparative Example 2 of this application;

[0032] Figure 4 This is a microstructure diagram of Comparative Example 3 of this application. Detailed Implementation

[0033] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described below in conjunction with the accompanying drawings and embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0034] Numerous specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways than those described herein, and therefore the invention is not limited to the specific embodiments disclosed in the following specification.

[0035] Example 1, as Figure 1As shown, the specific steps of the method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle of this application are as follows:

[0036] Step 1: After cleaning the sturgeon cartilage, crush it to a particle size of 1 mm. Then, soak the crushed sturgeon cartilage in a compound fermentation liquid and ferment it in a fermentation tank. The fermentation tank is an Applikon Biotechnology fermentation tank. During the fermentation process, stir the compound fermentation liquid at a stirring speed of 100-200 rpm. The compound fermentation liquid includes Bacillus licheniformis [S. thermophilus TH-8 (DuPont Danisco)] and Streptococcus thermophilus [B. licheniformis BL-500 (ABEnzymes)]. The ratio of Bacillus licheniformis to Streptococcus thermophilus in the compound fermentation liquid is 3:1, and the pH of the compound fermentation liquid is 6.5.

[0037] Step 2: During fermentation, an alternating magnetic field is applied to the fermenter using a high-conductivity copper-wound Helmholtz coil (equipped with a water-cooling system, magnetic field uniformity error ≤5%). This coil is driven by a 50 Hz AC power supply and maintains a dynamic constant 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 is applied continuously for 22 hours. Simultaneously, an electromagnetic pulse is emitted through an electromagnetic wave generator at a frequency of 800 MHz to obtain intermediate products. During this process, the electromagnetic pulse and magnetic field work together to regulate the microbial metabolic pathway and the vibrational mode of cartilage molecules, promoting uniform energy distribution.

[0038] Step 3: After fermentation, the intermediate product is rapidly cooled to -60℃ by impregnation with liquid nitrogen and held at that temperature for 15 minutes to ensure the overall thermodynamic state is homogenized. After cooling, the intermediate product is gradually heated to 20℃ under vacuum conditions and held at that temperature for a period of time to form an amorphous glass structure of sturgeon cartilage. The specific vacuum conditions at this time are: vacuum degree <10 Pa, moisture content <0.5%. During this process, the gradient heating causes the polar groups (such as -OH, -COOH) of collagen and chondroitin sulfate to reform a hydrogen bond network, and the vacuum environment promotes the desorption of residual moisture and volatile substances, forming a porous structure.

[0039] The specific operation of gradient heating is as follows:

[0040] When heating from -60 ℃ to 0 ℃, the heating rate is controlled at 1 ℃ / min; to eliminate internal stress caused by rapid cooling;

[0041] When the temperature is increased from 0 ℃ to 20 ℃, the heating rate is 3 ℃ / min; this promotes the flexible movement of molecular chains and the formation of a uniform network structure.

[0042] Finally, the temperature was maintained at 20 °C for 2 h to complete structural relaxation and form an amorphous glass structure. The Tg value of the amorphous glass structure sturgeon cartilage at this time was measured to be >60 °C.

[0043] 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 is >50 m². 2 / g, collagen retention rate >90%.

[0044] Based on the method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle provided in Example 1 above, comparative experimental groups of Comparative Examples 1 to 3 are proposed; wherein,

[0045] Comparative Example 1, such as Figure 2 As shown, compared with Example 1, only a magnetic field with a frequency of 50 Hz, an intensity of 0.5 T, and a duration of 22 h was applied.

[0046] Comparative Example 2, such as Figure 3 As shown, compared to Example 1, only an electromagnetic pulse with a transmission frequency of 800 MHz from the electromagnetic wave generator is applied.

[0047] Comparative Example 3, such as Figure 4 As shown, compared to Example 1, no magnetic field or electromagnetic pulse is applied.

[0048] The fermentation times of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were recorded, and the results are shown in Table 1 below.

[0049] Table 1. Fermentation time records for Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3

[0050]

[0051] As shown in Table 1 above, the fermentation cycle of Example 1 was shortened by 33% compared with Comparative Example 3; the fermentation cycle of Example 1 was shortened by 19% compared with Comparative Example 1. It can be seen that applying magnetic field and electromagnetic pulse can significantly shorten the fermentation cycle, which is suitable for industrial production. At the same time, magnetic field and electromagnetic pulse exhibit a significant synergistic effect.

[0052] The glass transition temperature (Tg) of the final products of Example 1 and Comparative Examples 1 to 3 was tested using differential scanning calorimetry (DSC), and the results are shown in Table 2 below.

[0053] Table 2. Glass transition temperature test results of the final products of Example 1 and Comparative Examples 1 to 3

[0054]

[0055] As shown in Table 2 above, the glass transition temperature of Example 1 of this application is significantly higher than that of other groups, and the glass structure of the sturgeon cartilage with glass in this application has higher thermal stability and uniformity.

[0056] For the final products of Example 1 and Comparative Examples 1 to 3, the collagen content was quantified by determining the hydroxyproline content, and the collagen retention rate was calculated; the specific formula is as follows:

[0057]

[0058]

[0059] The experimental results of collagen content and collagen retention rate are shown in Table 3 below.

[0060] Table 3. Quantitative analysis of hydroxyproline content and collagen retention rate as determined in Example 1 and Comparative Examples 1-3.

[0061]

[0062] As shown in Table 3 above, the original surface protein retention rate of Example 1 of this application is significantly improved by 37.6% compared with Comparative Example 3, which confirms the highly effective protective effect of the vitreous sturgeon cartilage preparation method of this application on bioactive components.

[0063] The microstructure of the final products of Example 1 and Comparative Examples 1 to 3 was determined using scanning electron microscopy (SEM) at an accelerating voltage of 5 kV. The results are as follows: Figures 1-4 As shown,

[0064] Scanning electron microscopy results showed that the product of experimental group 4 exhibited a uniform filamentous-spherical composite structure with smaller and denser fragment size, while the control group (comparative examples 1 to 3) showed obvious fiber aggregation or irregular breakage. This difference in microscopic morphology is directly related to the macroscopic texture (such as the fineness of fishbone sauce).

[0065] In addition, the trajectory of the collagen-chondroitin sulfate complex in an electromagnetic field was simulated using GROMACS software. The mean square displacement (MSD) and slope results are shown in Table 4 below.

[0066] Table 4. Mean Square Displacement (MSD) Analysis of Example 1 and Comparative Examples 1 to 3

[0067]

[0068] The results of the standard deviation (σ) of the dipole moment orientation distribution are shown in Table 5 below.

[0069] Table 5 Standard deviation (σ) of dipole moment orientation distribution in Example 1 and Comparative Examples 1 to 3

[0070]

[0071] Table 4 above shows 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 electromagnetic waves significantly enhances the long-range disorder of the molecular chain and promotes the formation of amorphous structures. Table 5 above shows 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.

[0072] The absorption integral area is shown in Table 6 below, based on terahertz time-domain spectroscopy (THz-TDS) analysis.

[0073] Table 6. Absorption integral area ratio of Example 1 and Comparative Examples 1 to 3

[0074]

[0075] As shown in Table 6 above, the absorption peak broadening was detected in the 0.5-3 THz band, indicating that electromagnetic wave processing induced the mixing of collective vibrational modes of molecules. This phenomenon is consistent with the theoretical mechanism of entropy increase driving the formation of the glassy state.

[0076] The free radical signal intensities were analyzed using electron paramagnetic resonance (EPR), as shown in Table 7 below.

[0077] Table 7. Radical signal intensity of Example 1 and Comparative Examples 1 to 3

[0078]

[0079] As shown in Table 7 above, the synergistic effect of magnetic field and electromagnetic wave reduced the free radical signal intensity by 60%, proving that the particle energy input effectively suppressed oxidation side reactions, reduced the generation of harmful free radicals, and improved product stability.

[0080] Analysis using quantum efficiency calculations: Among them, the glass-state transition quantum efficiency ( The formula is as follows:

[0081]

[0082] The actual measurement results are shown in Table 8 below.

[0083] Table 8. η values ​​of Example 1 and Comparative Examples 1 to 3

[0084]

[0085] As shown in Table 8 above, η=0.32 in Example 1 is 357% higher than that of single magnetic field treatment (η=0.07), which proves that wave-particle synergy significantly improves quantum energy utilization efficiency and makes glass transition more efficient.

[0086] Example 2: Application of magnetic field-assisted fermentation based on wave-particle duality principle to prepare vitreous sturgeon cartilage in the preparation of fish bone sauce. The fish bone sauce comprises the following raw materials by mass percentage: 50% vitreous sturgeon cartilage powder, 15% purified water, 2% fish sauce, 13% white vinegar, 5% xylitol, 5% lemon concentrate, and 5% agar powder. The vitreous sturgeon cartilage powder is pasteurized and aseptically packaged, presenting a slightly white and translucent paste-like fish bone sauce under natural light. The pasteurization conditions are: sterilization temperature 72 ℃, sterilization time 15 min.

[0087] Using the same fish bone sauce preparation method, sturgeon bone powder from Comparative Examples 1 to 3 was used to prepare fish bone sauce, resulting in fish bone sauces from Comparative Examples 4 to 6.

[0088] Twenty professionally trained sensory evaluators were selected to score the product using a sensory evaluation scoring sheet. The fishbone sauce from Example 2 was given a sensory evaluation score, and the results are shown in Table 9 below.

[0089] Table 9 Sensory Evaluation Scoring Criteria

[0090]

[0091] The evaluation results of Example 2 and Comparative Examples 4 to 6 are shown in Table 10 below.

[0092] Table 10 Sensory evaluation results of Example 2 and Comparative Examples 4 to 6

[0093]

[0094] As shown in Table 10 above, the fish bone sauce of Example 2 of this application has a sensory score of 22.6 points, which is 133% higher than the 9.7 points of Comparative Example 6, and all individual scores are significantly better than other groups; the fish bone sauce of Example 2 has a uniform milky white paste texture, no grainy feel, and a fresh seafood flavor without any unpleasant odor; the fish bone sauce product of Comparative Example 6 has a dark color, rough texture, obvious grainy feel, and a slight fishy smell.

[0095] The fish bone sauces of Example 2 and Comparative Examples 4-6 were analyzed for their umami intensity using high-performance liquid chromatography (HPLC). The analysis included the analysis of glutamic acid (Glu), aspartic acid (Asp), and 5'-nucleotide umami substances (5'-IMP and 5'-GMP). The results are shown in Table 11 below.

[0096] Table 11. Experimental results of glutamic acid (Glu), aspartic acid (Asp), 5'-nucleotide umami (5'-IMP and 5'-GMP), and total umami equivalent (EUC) content in fish bone sauce of Example 2 and Comparative Examples 4 to 6.

[0097]

[0098] The formula for calculating the total umami equivalent (EUC) is as follows:

[0099]

[0100] The fiber strength coefficients for each amino acid are: Glu=1, Asp=0.077, IMP=1, GMP=2.3.

[0101] As shown in Table 11 above, the total umami equivalent of Example 2, 25.6, is 108% higher than that of Comparative Example 6 (12.3), and significantly higher than that of Comparative Example 4 and Comparative Example 5; among which, the main umami substance, glutamic acid, has a content of 14.7 mg / g in Example 2, which is 79% higher than that of Comparative Example 6.

[0102] The taste characteristics of the fish bone sauce samples from Example 2 and Comparative Examples 4 to 6 were detected using an electronic tongue analyzer equipped with an S-5000Z taste sensor; the experimental results are shown in Table 12 below.

[0103] Table 12. Results of taste characteristic tests using electronic tongue analyzer in Example 2 and Comparative Examples 4 to 6.

[0104]

[0105] The results of electronic tongue measurement showed that the umami response value (Umami value) of Comparative Example 2 reached 8.7±0.3, which was significantly higher than that of Experimental Group 1 (5.2±0.4), and the umami enhancement ratio was higher than the sum of the umami enhancement ratios of Comparative Example 4 and Comparative Example 5.

[0106] The fishbone sauce samples from Example 2 and Comparative Examples 4 to 6 were tested for fishy odor components. Headspace gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile fishy odor components. The experimental results are shown in Table 13 below.

[0107] Table 13 Results of fishy odor component analysis of fish bone sauce samples from Example 2 and Comparative Examples 4 to 6

[0108]

[0109] As shown in Table 13 above, the total odor value (AU) is the weighted sum of the concentrations of each substance. The weighting coefficients for each substance concentration are as follows: trimethylamine (TMA) = 0.4, aldehydes (acetaldehyde and nonanal) = 0.3, sulfides (methanethiol and hydrogen sulfide) = 0.3.

[0110] Example 2 showed a 77% reduction in total fishy odor, significantly better than the fish bone sauce samples of Comparative Examples 4 to 6; and the total amount of aldehydes in Example 2 was 12.3 μg / kg, significantly lower than the 45.6 μg / kg in Comparative Example 6.

[0111] The principle behind the low fishy smell component in Example 2 is as follows: Under the action of magnetic field and electromagnetic waves, the activity of microbial TMAO reductase is inhibited, the unsaturated bonds of aldehydes are destroyed (hexanal is reduced by 74%), and sulfides are cracked through resonance (H2S is reduced by 73%); the magnetic field fixes the molecular orientation and the electromagnetic waves target the degradation, forming a "three-dimensional deodorization" effect.

[0112] Texture analysis was performed on the fishbone sauce samples from Example 2 and Comparative Examples 4-6: A texture analyzer was used to evaluate the texture characteristics of the samples; the probe of the texture analyzer was a P / 5 cylindrical probe with a diameter of 5 mm; the texture analyzer test mode was: double compression; the compression ratio was: 50%; the texture analyzer test speed was: 1 mm / s; the trigger force was: 5 g; the results are shown in Table 14 below.

[0113] Table 14. Test results of textural properties of fishbone sauce samples from Example 2 and Comparative Examples 4 to 6.

[0114]

[0115] As shown in Table 14 above, texture profile analysis (TPA) shows that the hardness and adhesion 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 deformation resistance of Example 2 is weakened and it is easier to spread; the cohesion and stickiness are reduced, and the taste is more refreshing.

[0116] The viscosity of the fishbone sauce samples from Example 2 and Comparative Examples 4 to 6 was measured using a rheometer; the results are shown in Table 15 below.

[0117] Table 15 Viscosity measurement results of fish bone sauce samples from Example 2 and Comparative Examples 4 to 6

[0118]

[0119] As shown in Table 15 above, the apparent viscosity of Example 2 is reduced by 33% compared to Comparative Example 6, making it easier to apply. Furthermore, the flow index (n) of Example 2 is closest to 1 (Newtonian fluid), indicating better applicability for surface processing.

[0120] The volume average particle size (D50) and Span value of the fishbone sauce samples from Example 2 and Comparative Examples 4 to 6 were determined using a laser diffractometer. The results are shown in Table 16 below.

[0121] Table 16 Results of laser particle size distribution test on fishbone sauce samples from Example 2 and Comparative Examples 4 to 6

[0122]

[0123] 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 67.1% lower than that of Comparative Example 6 (56.3 μm), indicating that the large particle agglomeration phenomenon has been basically eliminated; the Span value of Example 2 decreased from 1.18 in Comparative Example 6 to 0.94, confirming that the particle size distribution of Example 2 is more concentrated.

[0124] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments that can be applied to other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing vitreous 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: After cleaning the sturgeon cartilage, crush it to a particle size of 1 mm. Then, soak the crushed sturgeon cartilage in a compound fermentation liquid and ferment it in a fermentation tank. Stir the compound fermentation liquid during the fermentation process. The compound fermentation liquid includes one or more of Bacillus licheniformis and Streptococcus thermophilus. Step 2: During the fermentation process, an alternating magnetic field is applied to the fermenter, with the direction of the magnetic field perpendicular to the flow direction of the fermentation broth; at the same time, an electromagnetic pulse is emitted through an electromagnetic wave generator to obtain the intermediate product. Step 3: After fermentation, the intermediate product is rapidly cooled to -60°C by impregnation with liquid nitrogen and then kept at that temperature for 15 minutes. After cooling, the intermediate product is gradually heated to 20°C under vacuum conditions and kept at that temperature for a period of time to form amorphous glass-structured sturgeon cartilage. Step 4: Freeze-dry the amorphous glass-structured sturgeon cartilage to obtain porous glassy sturgeon cartilage powder.

2. The method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, characterized in that, In step one, the ratio of Bacillus licheniformis to Streptococcus thermophilus in the compound fermentation broth is 3:1, and the pH of the compound fermentation broth is 6.

5.

3. The method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, characterized in that, In step two, the magnetic field frequency is 50 Hz, the intensity is 0.5 T, and the magnetic field is applied for 22-24 hours.

4. The method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, characterized in that, In step two, the transmission frequency of the electromagnetic wave generator is 800 MHz.

5. The method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, characterized in that, In step three, the specific vacuum conditions are: vacuum degree < 10 Pa, moisture content < 0.5%.

6. The method for preparing vitreous sturgeon cartilage by magnetic field-assisted fermentation based on the wave-particle duality principle according to claim 1, characterized in that, In step three, the specific steps for gradient heating are as follows: When heating from -60 ℃ to 0 ℃, the heating rate is controlled at 1 ℃ / min; When the temperature is increased from 0 ℃ to 20 ℃, the heating rate is 3 ℃ / min; Finally, maintain the temperature at 20℃ for 2 hours.

7. The application of magnetic field-assisted fermentation based on wave-particle duality principle for preparing vitreous sturgeon cartilage in the preparation of fish bone sauce, applied to the method of preparing vitreous sturgeon cartilage based on wave-particle duality principle by magnetic field-assisted fermentation according to any one of claims 1-6, wherein the fish bone sauce comprises the following raw materials by mass percentage: 45%-55% vitreous sturgeon cartilage powder, 10%-20% purified water, 1%-3% fish sauce, 10%-15% white vinegar, 3%-7% xylitol, 3%-7% lemon concentrate, and 3%-7% agar powder.

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