Preparation method of instant fish maw with antioxidant function

Abstract

The invention relates to a preparation method of instant fish maw with an anti-oxidation function, and belongs to the technical field of instant food processing, and the preparation method comprises the following steps: S1, preparing materials: preparing fish maw, rock candy, juicy peach powder, acerola cherry powder, roxburgh rose powder, skipjack elastin peptide, oat powder and the balance of pure milk; s2, cleaning the fish maw: soaking the fish maw and cleaning the fish maw; s3, blending and homogenizing: putting the pure milk into a stirring tank, stirring and heating, after the temperature reaches 45 DEG C, adding materials from the upper part of the stirring tank, after all the materials are added, continuously heating and stirring for 30-35 minutes, after heating is completed, filtering, pumping into a homogenizer for homogenizing, and after homogenizing is completed, preparing to be filled; s4, filling: preheating a filling machine, and filling bottles with the soaked and cleaned fish maw and the homogenized feed liquid; and S5, capping, sterilizing, cooling and carrying out quality inspection to obtain the instant fish maw with the anti-oxidation function. Double VC essence and protein are compounded, the underlying logic of skin aging is focused, and the effect of the fish maw is enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of instant food processing and relates to a preparation method of instant fish maw with antioxidant function. Background Art

[0002] Ready-to-eat fish maw is a processed fish maw product, usually made from fish bladder. It is rich in collagen, multiple vitamins and minerals, and has the functions of nourishing, beautifying and enhancing immunity. Ready-to-eat fish maw comes in various forms, including ready-to-eat canned fish maw, freeze-dried fish maw, instant powder, etc., to meet the needs of different consumers.

[0003] In recent years, with the increasing demand for healthy food among consumers, the ready-to-eat fish maw market has shown a significant growth trend. The global market continues to grow at a compound annual growth rate of more than 10%, and the Asia-Pacific region, especially China, has become one of the world's largest consumer markets. At present, the ready-to-eat fish maw products on the market have a single formula and are more focused on flavor development, ignoring the fact that consumers pay more attention to the beauty and skin care effects of fish maw. As the concept of healthy eating gradually takes root in people's hearts, consumers' quality requirements for ready-to-eat fish maw are also constantly increasing, and simple flavor development can no longer meet consumer needs. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing instant fish maw with antioxidant function. This product focuses more on the efficacy formula, compounding double VC essence and deep-sea bonito elastin peptide, focusing on the underlying logic of skin aging, and strengthening the efficacy of fish maw.

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

[0006] A method for preparing instant fish maw with antioxidant function comprises the following steps:

[0007] S1. Ingredients: by mass percentage, including 5-10% fish maw, 1-5% crystal sugar, 0.5-5% peach powder, 0.1-1% acerola powder, 0.1-1% sea buckthorn powder, 0.1-1% bonito elastin peptide, 0.1-1% oatmeal powder, and the balance is pure milk;

[0008] S2. Cleaning the fish maw: soaking the fish maw and cleaning it;

[0009] S3. Mixing and homogenization: put the pure milk into a mixing tank, stir and heat it. After all the pure milk is added to the mixing tank and the temperature reaches 45°C, add peach powder, acerola powder, roxburgh powder, oatmeal powder, rock sugar and bonito elastin peptide from the top of the mixing tank. After all are added, continue to heat and stir for 30-35 minutes. After heating is completed, filter it and pump it into a homogenizer for homogenization. After homogenization, prepare for filling;

[0010] S4. Filling: Preheat the filling machine and fill the fish maw after soaking and cleaning in step S2 and the homogenized liquid in step S3 into bottles or cans;

[0011] S5. Capping, sterilizing, cooling, and quality inspection to obtain the ready-to-eat fish maw with antioxidant function.

[0012] Preferably, in step S2, during cleaning, first wash with an industrial washing machine for 18 minutes, then take out and let the workers rub, and after rubbing, conduct manual cleaning to remove the black spots and foreign matters on the surface of the fish maw.

[0013] Preferably, in step S3, the stirring speed is 100 - 1500 rpm.

[0014] Preferably, in step S4, during filling, monitor the pH, sugar content, and temperature of the filled product, and control the pH at 6 - 7, the sugar content at 15 - 25, and the temperature at 50 - 70 °C.

[0015] Preferably, in step S5, the torque requirement for the product after capping is 2.5 - 4.0 (N·m), and the vacuum requirement is ≥ 0.035 MPa.

[0016] Preferably, in step S5, perform the sterilization operation within one hour after the liquid filling is completed, and the sterilization parameters are 121 °C for 13 minutes.

[0017] Preferably, in step S5, after sterilization, take out and place it in an environment at 10 - 20 °C for cooling.

[0018] The beneficial effects of the present invention are:

[0019] The present invention applies the concept of double proteins (fish maw + elastin) + double VC essence (acerola cherry powder + rose hip powder) to bottled fish maw products. Through scientific combination, natural collagen, elastin, and natural sodium hyaluronate are compounded with double VC essence to further amplify the efficacy of fish maw, achieving the effects of strengthening the absorption and supplement of collagen, enhancing the antioxidant efficacy, and promoting the plumpness, elasticity, and tenderness of the skin. Description of the Drawings

[0020] Figure 1 is the process flow chart of the present invention.

[0021] Figure 2 is the product state diagram of the ready-to-eat fish maw of the present invention. Detailed Embodiments

[0022] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0023] Example 1

[0024] 1. Raw material acceptance: The raw and auxiliary materials are accepted according to the auxiliary material standards, and the packaging materials are accepted according to the packaging material standards. The raw materials can be warehoused only after passing the inspection, and relevant materials are requested from the suppliers.

[0025] 2. Batching: Weigh and batch strictly according to the product formula. By mass percentage, it includes 10% fish maw, 2% rock sugar, 1% peach powder, 0.2% acerola cherry powder, 0.2% rosa roxburghii tratt powder, 0.1% bonito elastic protein peptide, 0.1% oatmeal powder, and the balance is pure milk; food additives are controlled according to GB2760-2014.

[0026] 3. Fish maw cleaning: Take the soaked fish maw for manual cleaning. Before cleaning, it needs to be machine-washed with an industrial washing machine for 18 minutes; after machine-washing, take it out and let the workers rub it to remove most of the foreign matters; after rubbing, conduct manual cleaning to remove the black spots, foreign matters, and greasy foreign matters on the surface of the fish maw. At the same time, it is also necessary to select the fish maw with poor condition, rotten surface, and too thin thickness.

[0027] 4. Blending and homogenization: Put the weighed pure milk into the cleaned stirring tank for stirring and heating. After all the pure milk is added to the stirring tank and the temperature reaches 45°C, slowly add the powdery substances (peach powder, acerola cherry powder, rosa roxburghii tratt powder, oatmeal powder), rock sugar, and bonito elastic protein peptide from above the stirring tank. After all the powdery materials are added, continue to heat and stir for 30 - 35 minutes. After heating, filter with a 200-mesh sieve, and after filtration, pump it into the homogenizer for homogenization. After homogenization, prepare for filling.

[0028] 5. Filling: Before filling with the materials, preheat the filling machine with hot water. After the preheated water is drained, use the materials for filling. During filling, monitor the pH, sugar content, and temperature of the filled product (especially the products filled at the beginning and the end each time). When the pH, sugar content, and temperature reach the specified values, proceed to the next step. Set a worker at the outlet of the filling machine to monitor the filled product to ensure the uniformity of the filled product. Control the net content of the product, and the actual liquid injection needs to be determined according to the weight of the fish maw.

[0029] 6. Capping: During the capping process, it is necessary to monitor the vacuum degree and torque of the product after capping. Torque requirement: 2.5 - 4.0 (N·m), vacuum degree requirement: ≥0.035 MPa.

[0030] 7. Sterilization: After the liquid filling is completed, the sterilization operation needs to be carried out within one hour. Sterilization parameters: 121 °C, 13 minutes.

[0031] 8. Cooling: After the sterilization of the finished product is completed, it needs to be taken out in time and placed in the cooling room (10 - 20 °C) for cooling.

[0032] 9. Quality inspection: Quality inspection is carried out on the second day after the sterilization of the product, and it is necessary to detect the sensory properties, solids, pH, and soluble solids of the product.

[0033] Example 2

[0034] The difference from Example 1 lies in the ingredients: strictly weigh and prepare the ingredients according to the product formula. By mass percentage, it includes 5% fish maw, 1% rock sugar, 0.5% peach powder, 0.1% acerola cherry powder, 0.1% rosa roxburghii tratt powder, 0.5% bonito elastin peptide, 1% oatmeal powder, and the balance is pure milk; food additives are controlled according to GB2760 - 2014.

[0035] Example 3

[0036] The difference from Example 1 lies in the ingredients: strictly weigh and prepare the ingredients according to the product formula. By mass percentage, it includes 8% fish maw, 5% rock sugar, 3% peach powder, 1% acerola cherry powder, 1% rosa roxburghii tratt powder, 1% bonito elastin peptide, 0.5% oatmeal powder, and the balance is pure milk; food additives are controlled according to GB2760 - 2014.

[0037] The detection indexes of the present invention are shown in Table 1.

[0038] Table 1

[0039] Project Example 1 Example 2 Example 3 VC content (mg / 100g) 32.97 16.84 63.42 Collagen (g / 100g) 6.40 3.20 5.12 Elastin (g / 100g) 0.813 0.447 0.751 Sodium hyaluronate (mg / kg) 6880 4330 5504 Solid content (%) 79.64 42.17 64.56 Soluble solid content (%) 22.13 18.79 27.22 pH 6.4 6.7 5.3

[0040] It can be seen from Table 1 that the content of each nutrient component of the instant fish maw of the present application is high, which can enhance the antioxidant effect and promote the elasticity and tenderness of the skin. Although the VC content of Example 3 is high, if the addition amount of rosa roxburghii tratt powder and acerola cherry powder is large, it will make the product state bad and produce bean curd residue. Therefore, the optimal formula is tested as Example 1.

Claims

1. A preparation method of instant fish maw with antioxidant function, characterized in that, It includes the following steps: S1. Ingredients preparation: By mass percentage, it includes 5 - 10% of fish maw, 1 - 5% of rock sugar, 0.5 - 5% of peach powder, 0.1 - 1% of acerola cherry powder, 0.1 - 1% of rose hip powder, 0.1 - 1% of bonito elastin peptide, 0.1 - 1% of oat powder, and the balance is pure milk; S2. Cleaning the fish maw: Soak and clean the fish maw; S3. Blending and homogenization: Put pure milk into a stirring tank, stir and heat it. After all the pure milk is added to the stirring tank and the temperature reaches 45°C, add peach powder, acerola cherry powder, rose hip powder, oat powder, rock sugar and bonito elastin peptide from above the stirring tank. After all are added, continue to heat and stir for 30 - 35 minutes. After heating is completed, filter, pump it into a homogenizer for homogenization, and prepare for filling after homogenization is completed; S4. Filling: Preheat the filling machine, and fill the fish maw soaked and cleaned in step S2 and the liquid material homogenized in step S3 into bottles or cans; S5. Capping, sterilization, cooling, and quality inspection to obtain instant fish maw with antioxidant function.

2. The preparation method of an instant fish maw with antioxidant function according to claim 1, characterized in that, In step S2, during cleaning, first wash it with an industrial washing machine for 18 minutes, then take it out and let the workers rub it. After rubbing is completed, conduct manual cleaning to remove black spots and foreign matters on the surface of the fish maw.

3. The preparation method of an instant fish maw with antioxidant function according to claim 1, characterized in that, In step S3, the stirring speed is 100 - 1500 rpm.

4. The preparation method of an instant fish maw with antioxidant function according to claim 1, characterized in that, In step S4, during filling, monitor the pH, sugar content, and temperature of the filled product, and control the pH at 6 - 7, the sugar content at 15 - 25, and the temperature at 50 - 70°C.

5. The preparation method of an instant fish maw with antioxidant function according to claim 1, characterized in that, In step S5, the torque requirement for the product after capping is 2.5 - 4.0 (N·m), and the vacuum degree requirement is ≥0.035 MPa.

6. The preparation method of an instant fish maw with antioxidant function according to claim 1, wherein, In step S5, carry out sterilization operation within one hour after liquid filling is completed, and the sterilization parameters are 121°C for 13 minutes.

7. The preparation method of an instant fish maw with antioxidant function according to claim 1, characterized in that, In step S5, after sterilization is completed, take it out and place it in an environment at 10 - 20°C for cooling.

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