Preparation method of donkey-hide gelatin cake added with hippocampus powder and fish skin gelatin

Abstract

The invention relates to the technical field of colla corii asini cakes, and discloses a preparation method of a colla corii asini cake added with hippocampus powder and fish skin glue, and the preparation method comprises the following steps: (1) grinding dried hippocampus into powder for later use; (2) weighing the red dates, the black sesame, the walnut kernels, the xylitol, the Chinese wolfberry fruits and the Chinese yam powder for later use; (2) the adhesion is reduced: compared with the traditional donkey-hide gelatin cake, after 30% of fish skin glue is added into the Haizerluyuan cake, the adhesion of the Haizerluyuan cake is obviously reduced, the problems of tooth sticking and bag sticking are reduced, and the eating comfort is improved; (3) functionality: the addition of the hippocampus ingredient can enhance the immune regulation function of the donkey-hide gelatin cake and increase the health attribute of the product; by adding digestible components such as Chinese yam and compounding with fish skin glue, the donkey-hide gelatin cake is easier to chew and swallow, digestion is promoted, and the donkey-hide gelatin cake is more suitable for old people and groups with weaker digestive systems; (4) sensory characteristics: the taste intensity of the product in sour taste and bitter taste is lower than that of other samples, and a more mild and pleasant eating experience is provided.

Description

Technical Field

[0001] The invention relates to the technical field of donkey-hide gelatin cakes, in particular to a method for preparing donkey-hide gelatin cakes with added seahorse powder and fish skin glue. Background Art

[0002] Donkey-hide gelatin cake is a traditional Chinese medicinal food made with donkey-hide gelatin as the main ingredient, and supplemented with black sesame seeds, walnut kernels, rock sugar, rice wine and other ingredients. Its production method is usually to boil the donkey-hide gelatin with other auxiliary ingredients to form a paste, which is easy to eat and store.

[0003] However, during the actual operation, the inventors found that the following problems still exist: since donkey-hide gelatin cakes contain a lot of gelatin, these gelatin will become sticky and soft after melting under the influence of room temperature or external heat, so they will stick to the teeth when eaten, and it will also easily stick to the bag. In addition, other auxiliary materials are added to donkey-hide gelatin cakes, and these ingredients will also affect its stickiness and affect the tasting experience.

[0004] Based on this, the present invention provides a method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue. Summary of the Invention

[0005] In response to the shortcomings of the existing technology, the present invention provides a method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue, which has the advantages of compounding fish glue and donkey glue, significantly reducing adhesion, and reducing the problems of sticking to teeth and bags, thus solving the problems raised in the background technology.

[0006] The present invention provides the following technical solution: a method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue, comprising the following steps: (1) Grind the dried seahorse into powder and set aside; (2) Weigh and set aside red dates, black sesame seeds, walnut kernels, xylitol, wolfberries, and yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Mix fish skin glue and donkey skin glue and soak them in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add yam powder, seahorse powder, walnut kernels, red dates, wolfberry, and black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake.

[0007] Preferably, the finished donkey-hide gelatin cake is placed in a ventilated and dry environment to avoid surface adhesion.

[0008] Preferably, the finished donkey-hide gelatin cake is packaged with moisture-proof, light-proof and oxygen-permeable packaging materials and stored in a cool and dry place.

[0009] Preferably, the mold that has been cooled to room temperature is evenly coated with soybean oil in advance. After the soybean oil is evenly coated, the soybean oil deposited on the bottom of the mold is absorbed by absorbent cotton, and then the mixture of confirmed consistency is poured into it.

[0010] Preferably, the heating to boiling is performed using a heating magnetic stirrer.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) Reduce production costs: Compounding fish glue with donkey glue effectively utilizes marine resources, reduces dependence on traditional donkey skin, and reduces raw material and production costs; (2) Reduced adhesion: Compared with traditional donkey-hide gelatin cakes, the adhesion of Haize Runyuan cakes is significantly reduced after adding 30% fish skin gelatin, which reduces the problem of sticking to teeth and bags and improves the comfort of eating; (3) Functionality: The addition of seahorse ingredients can enhance the immune regulation function of donkey-hide gelatin cake and increase the health attributes of the product; the addition of easily digestible ingredients such as yam and the compounding of fish skin gelatin make donkey-hide gelatin cake easier to chew and swallow, promote digestion, and is more suitable for the elderly and people with weak digestive systems; (4) Sensory properties: The product has lower sour and bitter taste intensity than other samples, providing a more peaceful and pleasant eating experience; (5) Nourishing and replenishing blood: Add a solution of rose and mulberry. Rose is a blood-nourishing herb that has the effects of promoting blood circulation and regulating menstruation, as well as relieving liver depression. It is often used for irregular menstruation, dysmenorrhea, and amenorrhea caused by qi stagnation and blood stasis. It can also relieve chest and flank pain caused by liver depression and qi stagnation. Mulberry is a blood-tonifying herb that has the effects of nourishing yin and blood, promoting fluid production and moistening dryness. It can be used to treat dizziness, tinnitus, palpitations, insomnia, premature graying of hair, and thirst caused by liver and kidney yin deficiency. By combining the two, the produced donkey-hide gelatin cake has the characteristics of promoting blood circulation without consuming blood, removing blood stasis and generating blood, and is more suitable for women. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 This is a schematic diagram of the proportion of the donkey-hide gelatin cake of the present invention; Figure 2 This is a schematic diagram of the production process of donkey-hide gelatin cake of the present invention; Figure 3 This is a schematic diagram of sensory scoring of the donkey-hide gelatin cake product of the present invention; Figure 4 This is an illustration of the sensory scoring standard of the present invention; Figure 5 This is a schematic diagram of sensory scoring of the donkey-hide gelatin cake product of the present invention; Figure 6 Schematic diagram of texture data of samples with different compounding ratios of the present invention; Figure 7 The texture data analysis of the donkey-hide gelatin cake of the present invention (hardness, chewiness, elasticity diagram; Figure 8 Schematic diagram of texture data analysis (viscosity and adhesion) of donkey-hide gelatin cake of the present invention; Figure 9 Schematic diagram of electronic tongue data of three types of donkey-hide gelatin cakes of the present invention; Figure 10 Schematic diagram of electronic tongue data analysis of three types of donkey-hide gelatin cakes of the present invention; Figure 11 Schematic diagram of two-dimensional spectra of GC-IMS analysis of volatile components of different donkey-hide gelatin cakes of the present invention; Figure 12 Schematic diagram of the differences in volatile components of different donkey-hide gelatin cakes of the present invention; Figure 13 Schematic diagram of the three-dimensional spectra of GC-IMS analysis of volatile components of different donkey-hide gelatin cakes of the present invention; Figure 14 The figure is a schematic diagram of the fingerprint of volatile organic compounds of three kinds of donkey-hide gelatin cakes of the present invention. DETAILED DESCRIPTION

[0013] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention. Example

[0014] Sample A: A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue comprises the following steps: (1) Grind 3% dried seahorse into powder and set aside; (2) Weigh and set aside 15% red dates, 20% black sesame seeds, 20% walnut kernels, 10% xylitol, 9% wolfberry, and 3% yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Soak the fish skin glue in 20% rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add 10% xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add 3% yam powder, 3% seahorse powder, 20% walnut kernels, 15% red dates, 9% wolfberry, and 20% black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake. Example

[0015] Sample B A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue comprises the following steps: (1) Grind 3% dried seahorse into powder and set aside; (2) Weigh and set aside 15% red dates, 20% black sesame seeds, 20% walnut kernels, 10% xylitol, 9% wolfberry, and 3% yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Mix 14% fish skin glue and 6% donkey skin glue and soak in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add 10% xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add 3% yam powder, 3% seahorse powder, 20% walnut kernels, 15% red dates, 9% wolfberry, and 20% black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake. Example

[0016] Sample C A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue comprises the following steps: (1) Grind 3% dried seahorse into powder and set aside; (2) Weigh and set aside 15% red dates, 20% black sesame seeds, 20% walnut kernels, 10% xylitol, 9% wolfberry, and 3% yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Mix 10% fish skin glue and 10% donkey skin glue and soak in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add 10% xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add 3% yam powder, 3% seahorse powder, 20% walnut kernels, 15% red dates, 9% wolfberry, and 20% black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake. Example

[0017] Sample D A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue comprises the following steps: (1) Grind 3% dried seahorse into powder and set aside; (2) Weigh and set aside 15% red dates, 20% black sesame seeds, 20% walnut kernels, 10% xylitol, 9% wolfberry, and 3% yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Mix 6% fish skin glue and 14% donkey skin glue and soak in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add 10% xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add 3% yam powder, 3% seahorse powder, 20% walnut kernels, 15% red dates, 9% wolfberry, and 20% black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake. Example

[0018] Sample E A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue comprises the following steps: (1) Grind 3% dried seahorse into powder and set aside; (2) Weigh and set aside 15% red dates, 20% black sesame seeds, 20% walnut kernels, 10% xylitol, 9% wolfberry, and 3% yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Soak 20% donkey hide glue in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add 10% xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add 3% yam powder, 3% seahorse powder, 20% walnut kernels, 15% red dates, 9% wolfberry, and 20% black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake.

[0019] See also Figure 3 、 Figure 4 and Figure 5 , Figure 3 Give sensory ratings for donkey-hide gelatin cake products. Figure 4 This is the sensory scoring standard table. Figure 5The following is the sensory scoring result of donkey-hide gelatin cake products. 10 sensory evaluation team members were invited to conduct a sensory evaluation of donkey-hide gelatin cake. In order to avoid the bias of sensory evaluators' different preferences on the product, the samples were randomly numbered. The evaluators scored the various indicators of donkey-hide gelatin cake according to the scoring method and standards. The study conducted a sensory evaluation of products with different compounding ratios. The results showed that the sensory score of sample D was 89.18 points, which was significantly higher than that of other samples. This result may indicate that consumers have a higher acceptance of sample D. Further analysis showed that, except for sample E, the sensory scores of other samples fluctuated within a very small range, which shows that it is difficult for consumers to clearly distinguish the pros and cons among these samples. Specifically, the scores of samples A, B and C did not reach the level of sample D, and the differences in scores between them were not statistically significant. This close clustering of scores may mean that these samples are relatively similar in sensory attributes and have failed to form obvious consumer preferences. In summary, consumers may have a higher acceptance of sample D.

[0020] See also Figure 6 、 Figure 7 and Figure 8 , the texture determination selected 30mm*20mm*8mm donkey-hide gelatin cake as the test sample, and selected texture profile analysis TPA compression mode for detection: TA / 50 probe was selected, the parameters were set as test speed 60mm / min, maximum deformation 40%, force sensor 100N, and starting force 0.15N. With the increase of fish skin glue content, the elasticity of donkey-hide gelatin cake showed an overall increasing trend, which shows that fish skin glue has improved the elastic properties of donkey-hide gelatin cake to a certain extent. When the mixing ratio of fish skin glue reaches 30%, the elasticity performance is moderate, providing consumers with a product that is neither too soft nor too soft. It has an ideal taste that is not too hard, which is in line with the preferences of most consumers. In addition, at this ratio, the hardness and chewiness of donkey-hide gelatin cake are relatively low, which means that it has less resistance in the mouth and is easier to chew and swallow, thereby promoting digestion. This is suitable for the elderly, people with poor dental condition, weak chewing ability or poor digestive function. Compared with pure donkey-hide gelatin, the adhesion of the sample with added fish skin glue is significantly reduced, avoiding the problem of sticking to teeth or bags caused by excessive stickiness of pure donkey-hide gelatin, and when the proportion of fish skin glue reaches 30%, the viscosity of the sample is the lowest, indicating that at this ratio, donkey-hide gelatin cake is easier to chew and digest.

[0021] Comprehensive analysis shows that the addition of 30% fish skin glue has significant advantages in improving the taste, elasticity and digestibility of donkey-hide gelatin cake. At this ratio, the product has good elasticity, neither too soft nor too hard, which meets the preferences of most consumers; at the same time, the hardness and chewiness are relatively low, which makes it easier to chew and swallow, promotes digestion, and is especially suitable for the elderly, people with poor dental condition, weak chewing ability or poor digestive function. In addition, compared with pure donkey-hide gelatin, the sample with 30% fish skin glue significantly reduces its adhesion, which to a certain extent avoids the problem of being too sticky to teeth and bags. Therefore, it is a more ideal choice to choose a 30% fish skin glue ratio combined with donkey skin glue (sample D) to make donkey-hide gelatin cake.

[0022] See also Figure 9 and Figure 10 , D1: donkey-hide gelatin cake without seahorse ingredients and fish skin glue ingredients (traditional donkey-hide gelatin cake); D2: donkey-hide gelatin cake without seahorse ingredients but with fish skin glue ingredients; D3: donkey-hide gelatin cake with seahorse ingredients and fish skin glue ingredients. From the analysis of the figure, it can be seen that the taste intensity of sourness and bitterness in D3 sample is lower than that in the other two groups. The reduction of sourness and bitterness in D3 sample may mean that the combination of seahorse ingredients and fish skin glue helps to balance the taste characteristics of donkey-hide gelatin cake, making the product more palatable and reducing possible unpleasant tastes, such as excessive sourness or bitterness.

[0023] 001: Donkey hide gelatin cake without seahorse and fish skin gelatin ingredients (traditional donkey hide gelatin cake); 301a: Donkey hide gelatin cake without seahorse ingredients but with fish skin gelatin ingredients; 301b: Donkey-hide gelatin cake with seahorse ingredients and fish skin gelatin ingredients.

[0024] Automatic injection conditions: accurately weigh 2 g of sample and place it in a 10 mL headspace vial. Set the incubation temperature to 60°C, the incubation speed to 500 r / min, the incubation time to 15 min, and use headspace automatic injection with an injection volume of 500 μL, an injection needle temperature of 65°C, and injection in splitless mode.

[0025] GC conditions: quartz capillary column FS-SE-54-CB-1 (15 m × 0.53 mm, 1 μm), column temperature 60°C, carrier gas nitrogen, drift tube temperature 45°C, analysis time 26 min, carrier gas / drift gas N2, drift gas rate 150 mL / min, carrier gas rate 2 mL / min.

[0026] The substances were qualitatively analyzed using the National Institute of Standards and Technology (NIST) and IMS databases built into the VOCal software included with the FlavourSpecR flavor analyzer. The Reporter plug-in was used to compare spectral differences between samples (two-dimensional top-view, three-dimensional spectra, and difference spectra). The GalleryPlot plug-in fingerprint comparison was used to compare the differences in volatile organic compounds between different samples.

[0027] (1) Reporter analysis like Figure 11 As shown in the figure, the red vertical line at the migration time of 1.0 ms represents the reactive ion peak (RIP). The migration time of each sample is about 1.81 ms. The retention time of various flavor substances is concentrated between 100 and 420 s. Each point on both sides of the RIP peak reflects the signal intensity of the ion flow and represents a volatile substance. The color and area of the point indicate the content of the substance. The darker the color of the point and the larger the area, the stronger the signal of the ion flow and the higher the concentration of the substance, and vice versa.

[0028] The volatile compounds in three types of donkey-hide gelatin cakes were separated by GC-IMS. There were certain differences in the volatile organic compounds among the different donkey-hide gelatin cake samples, but the differences in flavor characteristics were not obvious. In order to more clearly contrast this difference, the difference comparison mode was adopted: the spectrum of the donkey-hide gelatin cake sample with seahorse and fish skin glue ingredients was selected as the reference, and the reference was subtracted from the spectra of other samples. If the volatile organic compounds of the two samples were consistent, the background after subtraction was white, red represented that the concentration of the substance was higher than the reference, and blue represented that the concentration of the substance was lower than the reference.

[0029] analyze Figure 12 It was found that there was no obvious difference in the types and concentrations of volatile compounds between the fish skin donkey-hide gelatin cake with added seahorse ingredients and the fish skin donkey-hide gelatin cake without added seahorse ingredients. However, there was a significant difference in volatile compounds between the fish skin donkey-hide gelatin cake and the traditional donkey-hide gelatin cake, indicating that the two samples had different flavor characteristics. The combination of fish skin gelatin and donkey skin gelatin innovated the flavor of traditional donkey-hide gelatin cake and could bring consumers a different flavor experience.

[0030] See also Figure 14 , 001~003: Ejiao cake without seahorse and fish skin gelatin ingredients (traditional Ejiao cake); 301a~303a: Donkey hide gelatin cake without seahorse ingredients but with fish skin gelatin ingredients; 301b~303b: Donkey-hide gelatin cake with seahorse and fish skin gelatin ingredients.

[0031] To further analyze the differences in volatile flavor compounds among the samples, we selected each peak in the GC-IMS two-dimensional map to generate a fingerprint spectrum, identifying characteristic peak regions for each sample group. The rows and columns represent the volatile compounds and their corresponding amounts at different times (each row in the figure represents all signal peaks selected from a sample), while each column represents the signal peaks of the same volatile organic compound in different samples. The figure shows the complete volatile organic compound information for each sample and the differences in volatile organic compounds between samples. The figure shows the fingerprints of three donkey-hide gelatin cake samples.

[0032] The content of flavor compounds in donkey-hide gelatin cakes containing seahorse and fish-skin glue differed from that in the other two groups. Compared to traditional donkey-hide gelatin cakes, donkey-hide gelatin cakes prepared with fish-skin glue and donkey-hide glue showed lower levels of esters such as butyl butyrate, methyl isovalerate, isobutyl methyl ketone, ethyl lactate, isobutyl acetate (d), and trans-2-butenoic acid ethyl ester. The content of alcohols such as 2-penten-1-ol and 4-hexen-1-ol was also lower, while the content of alcohols such as ethanol and 2-hexanol was higher. The content of butyric acid, 2-methyl-2-propenal, dimethyl trisulfide, and 3-pentanone was higher. Esters and alcohols are generally associated with aroma and flavor, and their concentration in foods can influence their aroma properties. However, there were no significant differences in the volatile components between donkey-hide gelatin cakes containing seahorse and those without, indicating that the addition of seahorse did not affect the overall flavor of the donkey-hide gelatin cakes.

[0033] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0034] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue, characterized in that: The following steps are involved: (1) Grind the dried seahorse into powder and set aside; (2) Weigh and set aside red dates, black sesame seeds, walnut kernels, xylitol, wolfberries, and yam powder; (3) Boil fish skin glue and freeze-dry for 2-3 days; (4) Mix fish skin glue and donkey skin glue and soak them in rice wine for 6 hours or more; (5) Heat the glue solution to boiling; (6) Add xylitol and continue stirring until completely dissolved, keeping the mixture boiling; (7) When the solution becomes thick, add yam powder, seahorse powder, walnut kernels, red dates, wolfberry, and black sesame seeds in sequence; (8) After confirming the consistency of the mixture, pour it into a mold that has been cooled to room temperature, and then add the mixture of roses and mulberries in a ratio of 1:20; (9) Place the mold in a cold storage environment (4-8°C) for preliminary cooling and shaping. Then demold the preliminarily cooled and shaped donkey-hide gelatin cake product in the mold. Roughly cut the demolded donkey-hide gelatin cake into small pieces. Then pack the cut donkey-hide gelatin cake into vials and place them on freeze-drying partitions. Half-cover the vials with rubber stoppers and place them in a -80°C refrigerator for pre-freezing overnight. The pre-freezing time is set to 4 hours. Take out the freeze-drying rack from the cold trap of the freeze dryer, place the drying rack on top of the cold trap, cover it with a plexiglass cover, confirm that the air release valve is closed, start the vacuum pump, and start freeze-drying after the vacuum degree drops below 15 Pa. The drying time is about 20 hours. (10) Determine the timing of demoulding according to the hardness of the product and cut it into small pieces of finished donkey-hide gelatin cake.

2. The method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue according to claim 1, characterized in that: The finished donkey-hide gelatin cake is placed in a ventilated and dry environment to avoid surface adhesion.

3. The method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue according to claim 1, characterized in that: The finished donkey-hide gelatin cake is packaged with moisture-proof, light-proof and oxygen-permeable packaging materials and stored in a cool and dry place.

4. The method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue according to claim 1, characterized in that: The mold that has been cooled to room temperature is evenly coated with soybean oil in advance. After the soybean oil is evenly coated, the soybean oil deposited on the bottom of the mold is absorbed by absorbent cotton, and then the mixture of confirmed consistency is poured into it.

5. The method for preparing donkey-hide gelatin cake with added seahorse powder and fish skin glue according to claim 1, characterized in that: The heating to boiling adopts a heating magnetic stirrer.

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