Cubilose and fish maw combined food and preparation method thereof

Abstract

The invention relates to the technical field of functional food processing, and discloses a cubilose and fish maw combined food, which is prepared by the following steps: step 1, raw material pretreatment: cleaning and soaking cubilose and fish maw respectively, and removing impurities through enzymolysis and centrifugation to obtain soluble small molecular components; and step 2, synergistic extraction: extracting soluble components of the cubilose and the fish maw in a vacuum cold extraction device at a low temperature of 10-20 DEG C, adding a plant extract, and carrying out synergistic extraction by using a water-ethanol cosolvent system, so that the cubilose, the fish maw and the plant extract form a complex. According to the preparation method, enzymolysis pretreatment is carried out under appropriate temperature and time conditions, small molecular active ingredients such as collagen and amino acid in the cubilose and the fish maw can be fully released, the extraction efficiency of the active ingredients is remarkably improved, it is ensured that the product contains high-concentration effective ingredients, and a foundation is laid for development of functional food.

Description

Technical Field

[0001] The present invention relates to the technical field of functional food processing, in particular to a food composed of bird's nest and fish maw and a preparation method thereof. Background Art

[0002] Bird's nest and fish maw, prized traditional tonics, are highly sought after for their rich nutritional components, including protein, polysaccharides, and amino acids. Bird's nest, renowned for its abundant sialic acid and bioactive substances, boasts health benefits such as beauty and immunity enhancement. Fish maw, on the other hand, is widely used in beauty and wellness for its collagen-rich properties, known for improving skin elasticity. However, traditional processing methods for bird's nest and fish maw, primarily based on stewing, present several technical challenges that limit the maximization and stabilization of their health benefits.

[0003] First, the traditional extraction method for bird's nests and fish maws typically involves long-term, high-temperature stewing. This method causes heat-sensitive components (such as collagen, polysaccharides, and sialic acid) to degrade at high temperatures, resulting in nutrient loss and reduced health benefits. Furthermore, due to the large molecular structures of bird's nests and fish maws, the stewing process cannot effectively release the small molecule nutrients present, resulting in low absorption rates. The finished product made from high-temperature stewing tends to have a rough texture and is not easily absorbed by the human body, affecting its nourishing effects.

[0004] Secondly, traditional bird's nest and fish maw products are prone to spoilage during storage and transportation, often requiring the addition of preservatives to extend their shelf life. This introduces additional chemical additives, which contradicts modern consumers' demand for natural, safe products. Especially during prolonged storage or transportation, traditional products are prone to stratification and sedimentation, losing their original flavor and nutritional properties. Furthermore, some ready-to-eat bird's nest and fish maw products on the market lack scientific targeted release technology, which allows nutrients to be easily destroyed by stomach acid, significantly reducing the nutrients that reach the small intestine and ultimately affecting their actual health benefits.

[0005] In recent years, with the continuous development of food technology, new extraction, coating, and stabilization processes have been gradually applied to the development of functional foods, such as supercritical CO2 extraction, nanoemulsification, and low-temperature vacuum extraction. These technologies can better protect heat-sensitive nutrients and improve product stability and bioavailability. However, the preparation of bird's nests and fish maws currently lacks systematic integration and optimization of these new technologies, making it impossible to effectively meet the market demand for highly stable and bioavailable bird's nests and fish maws. Summary of the Invention

[0006] In response to the deficiencies in the prior art, the present invention provides a food combination of bird's nest and fish maw and a preparation method thereof, which solves the problems of large loss of active ingredients, low absorption rate and poor storage stability of bird's nest and fish maw during traditional processing.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a food composed of bird's nest and fish maw and a preparation method thereof, comprising the following steps:

[0008] Step 1: Raw material pretreatment: Wash and soak the bird's nest and fish maw separately, remove impurities through enzymatic hydrolysis and centrifugation to obtain soluble small molecule components;

[0009] Step 2: Co-extraction: The soluble components of the bird's nest and fish maw are extracted at a low temperature of 10-20°C in a vacuum cold extraction device, and the plant extract is added and synergistically extracted using a water-ethanol co-solvent system to form a complex between the bird's nest and fish maw and the plant extract;

[0010] Step 3: Supercritical CO2 extraction: Place the synergistic extract in a supercritical CO2 environment to remove inactive impurities;

[0011] Step 4: Microencapsulation and coating: Acid-resistant double-layer coated microcapsules are formed through primary and secondary emulsification to protect the active ingredients and control their release in a specific pH environment;

[0012] Step 5: Nanoemulsification: The microencapsulated solution is treated by high shear emulsification to form nanoparticles of 100-200 nm, and a stabilizer is added to maintain product stability.

[0013] Step 6: Freeze-drying and high-pressure sterilization: freeze-dry the nanoemulsion and then sterilize it under high pressure to obtain the final product.

[0014] Preferably, the soaked bird's nest and fish maw are mixed, 0.2%-0.5% alkaline protease is added, the temperature is controlled at 40°C, and the mixture is stirred for 30 minutes to obtain small molecule soluble components, and then impurities are removed by centrifugation at a speed of 3000-5000 rpm and a centrifugation time of 10 minutes.

[0015] Preferably, the bird's nest and fish maw solution obtained by cold extraction is mixed with a plant extract, wherein the plant extract is pomegranate polyphenol or grape seed extract, and a water-ethanol co-solvent system is added, wherein the volume ratio of water to ethanol is 8:2, the pH value is controlled between 6-7, and stirring is carried out at 30°C for 2-3 hours to promote the compounding of the ingredients.

[0016] Preferably, the synergistic extract is treated in a supercritical CO2 environment at a temperature of 35-45°C and a pressure of 25 MPa for 20 minutes to remove inactive impurities, and then the temperature and pressure are slowly lowered to normal pressure to collect the extract.

[0017] Preferably, microcapsule coating is achieved by primary emulsification and secondary emulsification, in which chitosan is used as an emulsifier, the purified solution is added and homogenized using a high-speed homogenizer at a speed of 5000 rpm for 10 minutes;

[0018] In the secondary emulsification, 0.5% sodium alginate solution was added to the primary emulsion and the mixture was processed at 2000 rpm for 20 minutes using a homogenizer to form a double-layered microcapsule structure.

[0019] Preferably, the microencapsulated solution is freeze-cured and the microencapsulated solution is frozen at -20°C for 30 minutes to prevent it from breaking during subsequent drying.

[0020] Preferably, the nanoemulsification comprises: placing the microencapsulated substance in a high shear emulsification device for treatment at a speed of 10,000 rpm for 15 minutes, so that the size of the emulsion particles reaches 100-200 nm; and adding a mixed stabilizer of xanthan gum and guar gum to the emulsion at a concentration controlled at 0.3%-0.5% of the total solution, and stirring at room temperature for 30 minutes.

[0021] Preferably, the freeze-drying process includes: firstly rapidly freezing the nanoemulsion to -40°C, then gradually heating it in a vacuum freeze-drying device to allow ice crystals to sublime directly, and the freeze-drying time is 24 hours.

[0022] Preferably, high pressure sterilization is performed after freeze drying, and the dried product is placed in a high pressure sterilization device with a pressure set to 500 MPa for 15 minutes to kill microorganisms and prevent the active ingredients from being damaged by heat sterilization.

[0023] A food composed of bird's nest and fish maw comprises soluble small molecule components of bird's nest and fish maw, a plant extract complex, nano-emulsified particles and double-layer coated microcapsules.

[0024] The present invention provides a food comprising bird's nest and fish maw and a preparation method thereof, which has the following beneficial effects:

[0025] 1. The present invention fully releases small-molecule active ingredients, such as collagen and amino acids, from bird's nests and fish maws by performing enzymatic pretreatment under appropriate temperature and time conditions. This process significantly improves the extraction efficiency of active ingredients, ensuring a higher concentration of active ingredients in the product, laying the foundation for the development of functional foods.

[0026] 2. This invention uses low-temperature vacuum cold extraction and supercritical CO2 extraction technology, avoiding the damage to heat-sensitive components in bird's nests and fish maws caused by traditional high-temperature extraction, effectively protecting the stability of the ingredients. This method ensures the integrity of key nutrients such as collagen and polysaccharides, maintaining the nutritional value of the final product.

[0027] 3. The present invention uses microencapsulation to form an acid-resistant double-layer coating structure, which stabilizes the active ingredient in the presence of gastric acid and releases it at the specific pH of the intestine. This targeted release design helps improve the utilization of the active ingredient in the human body and enhances the product's absorption, thereby better exerting its nutritional function.

[0028] 4. Through nanoemulsification and the addition of an appropriate amount of stabilizer, the product exhibits excellent physical stability, preventing stratification and sedimentation during prolonged storage. The combination of freeze-drying and autoclaving further enhances the product's storage safety and shelf life, maintaining stable quality under transport and storage conditions.

[0029] 5. Through optimized enzymatic hydrolysis, extraction, and microencapsulation processes, the final product has a uniform and fine texture, good solubility, and a smooth taste. Compared with traditional bird's nest and fish maw products, the product of the present invention provides a more comfortable eating experience and meets consumers' demand for high-quality taste.

[0030] 6. By optimizing enzymatic hydrolysis time, microencapsulation, and nanoemulsification, this invention improves the absorption rate of the active ingredients in bird's nest and fish maw, achieving a bioavailability of 92%. This technological optimization makes the product's nutrients more easily absorbed and utilized by the body, thereby exerting stronger health benefits and enhancing the product's actual efficacy.

[0031] 7. This invention utilizes multiple technologies to achieve the stability and high absorption rate of the active ingredients, without the need for preservatives or other chemical stabilizers, resulting in high stability and safety. This approach not only ensures the product's naturalness but also meets consumer demand for natural and healthy products. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0033] 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.

[0034] Example 1:

[0035] Please see the attached Figure 1 The embodiment of the present invention provides a food composed of bird's nest and fish maw and a preparation method thereof, comprising the following steps:

[0036] Step 1: Raw material pretreatment

[0037] 1.1 Cleaning and soaking

[0038] Raw material preparation: Take 10 grams each of dried bird's nest and fish maw.

[0039] Cleaning: Place the bird's nest and fish maw in two clean containers, add purified water, stir gently, and filter out floating impurities and dust with a strainer. Repeat the cleaning three times to ensure the surface is clean.

[0040] Soaking: Place the cleaned bird's nest and fish maw in separate containers and add 10 times the volume of purified water. Soak for 4-6 hours at room temperature of 20-25°C, until the bird's nest and fish maw are fully expanded and softened. Change the water every 2 hours.

[0041] Cleaning removes surface impurities, and soaking allows the bird's nest and fish maw to absorb water and expand, making it easier to process later.

[0042] 1.2 Ultrasonic cleaning

[0043] Operation steps: Place the soaked and softened bird's nest and fish maw in an ultrasonic cleaner, add clean water, and ensure that the bird's nest and fish maw are completely immersed.

[0044] Cleaning parameters: Set the ultrasonic frequency to 40kHz and the cleaning time to 10 minutes. Avoid high-frequency or prolonged ultrasonic cleaning to prevent damage to the fiber structure of the bird's nest and fish maw.

[0045] Ultrasonic cleaning can further remove fine impurities on the surface of bird's nest and fish maw, providing higher purity for subsequent extraction.

[0046] 1.3 Enzymatic pretreatment

[0047] Mix the ingredients: Mix the cleaned bird's nest and fish maw in a 1:1 ratio (10g bird's nest to 10g fish maw) and place in a temperature-controlled water bath.

[0048] Enzymatic hydrolysis conditions: add 0.2%-0.5% alkaline protease (such as trypsin), control the temperature at 40°C, and process for 30 minutes under stirring conditions.

[0049] Amount of enzyme added: The amount of protease is calculated as 0.2%-0.5% of the total mass of the mixture (e.g., if the total mass of the mixture is 20 g, the amount of protease added is 40-100 mg).

[0050] Time control: The enzymatic hydrolysis process should be strictly controlled within 30 minutes to avoid excessive hydrolysis caused by long-term treatment.

[0051] Enzymatic hydrolysis can decompose the macromolecular proteins in bird's nests and fish maws, increase the release of soluble small molecular components, and improve extraction efficiency.

[0052] 1.4 Centrifugal separation

[0053] Centrifugal equipment: Place the mixed liquid after enzymatic hydrolysis in a high-speed centrifuge.

[0054] Centrifugation conditions: Set the centrifugal speed to 4000 rpm and the centrifugation time to 10 minutes. After centrifugation, remove the supernatant and discard the precipitate.

[0055] Centrifugal separation removes insoluble large particle impurities and retains only small molecular soluble components, laying the foundation for the next step of synergistic extraction.

[0056] Step 2: Segmented collaborative extraction of functional components

[0057] In this embodiment, the segmented synergistic extraction of functional components includes two stages: low-temperature vacuum cold extraction and synergistic extraction using a plant extract co-solvent system.

[0058] 2.1 Low-temperature vacuum cold extraction

[0059] Cold extraction conditions: The supernatant obtained by centrifugation is transferred to a vacuum cold extraction device, the temperature is controlled at 10-20°C, and the vacuum degree is set to -0.1MPa.

[0060] Operation steps: Continuously stir the solution in the cold extraction device for 6-8 hours to ensure that the collagen, amino acids, polysaccharides and other ingredients in the bird's nest and fish maw are fully dissolved.

[0061] Low-temperature vacuum cold extraction avoids damage to active ingredients caused by high temperature, so that the heat-sensitive ingredients in bird's nest and fish maw remain active under low temperature conditions.

[0062] 2.2 Co-solvent system for synergistic extraction of plant extracts

[0063] Adding plant extracts: Mix the solution obtained from cold extraction with plant extracts (such as pomegranate polyphenols or grape seed extract).

[0064] Addition ratio: Add plant extract at 2%-3% of the total weight of the extract (for example, add 2-3 grams of plant extract to 100 grams of solution).

[0065] Solvent system: Add a water-ethanol co-solvent system with a water-to-ethanol volume ratio of 8:2. Adjust the pH of the system to 6-7 to ensure that the plant polyphenols are fully dissolved in this environment.

[0066] Extraction conditions: Place the mixture in a constant temperature stirring device at 30°C and stir for 2-3 hours to ensure that the plant extract forms a complex with the bird's nest and fish maw ingredients.

[0067] The synergistic extraction of the co-solvent system combines the plant extracts with the active ingredients of bird's nest and fish maw to form a complex, increasing the nutritional level of the product.

[0068] Step 3: Supercritical CO2 Extraction

[0069] In this embodiment, supercritical CO2 extraction is used to remove inactive impurities in the synergistic extract and further purify the extract.

[0070] 3.1 Supercritical CO2 extraction condition setting

[0071] Equipment preparation: Place the synergistic extraction solution in the sample chamber of the supercritical CO2 extraction equipment and seal the equipment.

[0072] Extraction conditions: set the extraction temperature to 35-45°C, the extraction pressure to 25 MPa, and continue the process for 20 minutes.

[0073] Temperature and pressure control: Keep the equipment temperature stable at 35-45℃ and the pressure at 25MPa to ensure that CO2 reaches a supercritical state.

[0074] Supercritical CO2 extraction removes inactive impurities in the extract under high temperature and high pressure conditions, thereby improving the purity of the extract.

[0075] 3.2 Cooling and depressurization collection

[0076] Depressurization process: After the extraction is completed, the temperature and pressure of the equipment are gradually reduced to avoid incomplete separation of the extract or structural damage due to rapid pressure reduction.

[0077] Collect the extract: collect the cooled and depressurized extract into a special container and refrigerate it at 4°C for later use.

[0078] The cooling and depressurization process preserves the integrity of the extract and prepares the purified active ingredient for the subsequent microencapsulation step.

[0079] Step 4: Microencapsulation and targeted release

[0080] In this embodiment, double-layer coated microcapsules with acid resistance are formed through primary emulsification and secondary emulsification.

[0081] 4.1 Primary emulsification

[0082] Emulsifier addition: add 1%-2% chitosan emulsifier to the purified extract obtained by supercritical extraction.

[0083] Emulsifier ratio: calculated as 1%-2% of the total weight of the extract (e.g., add 1-2 grams of chitosan to 100 grams of extract).

[0084] Emulsification conditions: Use a high-speed homogenizer with a homogenization speed set at 5000 rpm and a processing time of 10 minutes to obtain a uniform emulsion.

[0085] The primary emulsification forms a preliminary coating, which makes the extract evenly dispersed and prevents stratification in subsequent processing.

[0086] 4.2 Secondary emulsification and double-layer coating

[0087] Add the second layer of coating material: add the primary emulsion to 0.5% sodium alginate solution and adjust the pH to 6.0.

[0088] Secondary emulsification conditions: using a low-speed homogenizer for processing at a homogenization speed of 2000 rpm for 20 minutes to form microcapsules with a double-layer membrane structure.

[0089] The double-layer coating design improves the acid resistance of the microcapsules, and does not release in the gastric acid environment, facilitating intestinal targeted release.

[0090] 4.3 Freeze-curing

[0091] Freezing conditions: The microcapsule solution after secondary emulsification was placed in a -20°C environment and frozen for 30 minutes to ensure the stability of the microcapsule structure.

[0092] Freeze-solidification improves the integrity and stability of the microcapsule structure, providing a stable foundation for subsequent nanoemulsification.

[0093] Step 5: Nanoemulsification and stabilizer compounding

[0094] In this embodiment, the microencapsulated active ingredient is further refined by nanoemulsification, and a stabilizer is added to maintain stability.

[0095] 5.1 High Shear Emulsification and Nano-sizing

[0096] Nanoemulsification conditions: The frozen solidified microcapsule solution was placed in a high shear emulsification device, the speed was set to 10,000 rpm, the processing time was 15 minutes, and the emulsion particles were refined into nanoparticles of 100-200 nm.

[0097] Nano-emulsification refines the particles, improving the dispersion of the emulsion in the body and facilitating absorption.

[0098] 5.2 Add stabilizer

[0099] Stabilizer ratio: add 0.3%-0.5% of xanthan gum and guar gum mixed stabilizer into the nano-emulsion and stir at room temperature for 30 minutes.

[0100] The addition of stabilizers can prevent the emulsion from stratifying during storage and transportation, maintaining the long-term stability of the product.

[0101] Step 6: Freeze Drying and Autoclaving

[0102] In this example, moisture was removed by freeze drying and the microbiological safety of the product was ensured by autoclaving.

[0103] 6.1 Freeze-drying

[0104] Freezing conditions: The nanoemulsion was quickly frozen at -40°C.

[0105] Drying process: In a vacuum freeze drying device, gradually raise the temperature to room temperature. The freeze drying time is 24 hours to allow ice crystals to sublime directly.

[0106] Freeze drying dehydrates the product and avoids degradation of the active ingredients during the high temperature drying process.

[0107] 6.2 Autoclave

[0108] Sterilization conditions: Place the freeze-dried product in a high-pressure sterilization device, set the pressure to 500 MPa, and the processing time is 15 minutes.

[0109] High-pressure sterilization kills microorganisms without high temperatures, ensuring product safety and stability.

[0110] Example 2:

[0111] In this embodiment, in the enzymatic pretreatment step, the temperature was adjusted from 40° C. to 50° C., and the other steps and parameters remained the same as those in the first embodiment.

[0112] Cleaning and soaking: Same as in Example 1, soak the dried bird's nest and fish maw separately for 4-6 hours until they are fully expanded and softened.

[0113] Ultrasonic cleaning: As in Example 1, 40 kHz ultrasonic cleaning was used for 10 minutes to remove tiny impurities.

[0114] Enzymatic pretreatment:

[0115] Enzyme hydrolysis temperature: The temperature was set to 50°C, which was 10°C higher than that in Example 1.

[0116] Other enzymatic hydrolysis conditions: remain the same, the enzymatic hydrolysis time is 30 minutes, the enzyme addition amount is 0.2%-0.5%, and the stirring conditions remain unchanged.

[0117] Centrifugal separation: Same as in Example 1, centrifugation was performed at 4000 rpm for 10 minutes, and the supernatant was retained.

[0118] Low-temperature vacuum cold extraction: the same as in Example 1, with a temperature of 10-20°C, a vacuum degree of -0.1 MPa, and a cold extraction time of 6-8 hours.

[0119] Co-solvent extraction of plant extracts: As in Example 1, a water-ethanol co-solvent system (volume ratio 8:2) was used for co-extraction at 30° C. for 2-3 hours.

[0120] Supercritical CO2 extraction: same as in Example 1, temperature 35-45°C, pressure 25 MPa, processing time 20 minutes.

[0121] Microencapsulation and targeted release design: Similar to Example 1, primary emulsification, secondary emulsification and freeze solidification were performed to form double-layer coated microcapsules.

[0122] Nanoemulsification and stabilizer compounding: Same as Example 1, nanoemulsification to 100-200 nm particles, adding xanthan gum and guar gum stabilizers.

[0123] Freeze drying and high pressure sterilization: freeze drying and high pressure sterilization were performed in the same manner as in Example 1.

[0124] Results comparison

[0125] 1. Component Analysis

[0126] Example 1 (enzymatic hydrolysis temperature 40° C.): A higher proportion of small molecule collagen and amino acids were obtained during the enzymatic hydrolysis process, and the integrity of the active ingredients in the extract was better.

[0127] Example 2 (enzymatic hydrolysis temperature 50° C.): Analysis showed that the temperature increase caused the destruction of the molecular structure of some collagen and polysaccharides, the content of small molecular active ingredients in the extract decreased, and some active substances showed denaturation.

[0128] 2. Sensory quality

[0129] Example 1: The product exhibits good stability, uniform texture and smooth taste.

[0130] Example 2: The high enzymatic hydrolysis temperature resulted in partial degradation of the protein. Sensory testing revealed that the product had a slightly rough texture, and its solubility and taste were slightly poor.

[0131] 3. Storage stability

[0132] Example 1: After 60 days of storage testing, the product showed good stability with no obvious stratification, precipitation or discoloration.

[0133] Example 2: Under the same storage conditions, the product showed slight stratification and the texture uniformity decreased.

[0134] 4. Bioavailability of active ingredients

[0135] Example 1: In the in vitro simulated digestion experiment, the release rate of the active ingredient was high, which was in line with the expected bioavailability.

[0136] Example 2: Due to the increase in enzymatic hydrolysis temperature, some active ingredients were destroyed during the processing, and the bioavailability was reduced.

[0137] Based on the above results, the enzymatic hydrolysis temperature of 40°C in Example 1 was superior to that of Example 2 in terms of ingredient retention, product stability, sensory quality, and bioavailability. The 40°C enzymatic hydrolysis temperature ensured extraction efficiency while protecting the heat-sensitive active ingredients in the bird's nest and fish maw, preventing structural damage caused by high temperatures. Therefore, the optimal enzymatic hydrolysis temperature in Example 1 ensured a higher-quality bird's nest and fish maw combination product.

[0138] Example 3:

[0139] In this example, the enzymatic hydrolysis time in the enzymatic hydrolysis pretreatment step was shortened from 30 minutes in Example 1 to 20 minutes, while other process steps and parameters remained unchanged, in order to observe the effect of shortening the enzymatic hydrolysis time on the product effect.

[0140] Cleaning and soaking: Same as in Example 1, clean the dried bird's nest and fish maw separately and soak them for 4-6 hours until they are fully expanded and softened.

[0141] Ultrasonic cleaning: As in Example 1, 40 kHz ultrasonic cleaning was used for 10 minutes to remove tiny impurities.

[0142] Enzymatic pretreatment:

[0143] Enzymolysis time: The enzymolysis time was adjusted from 30 minutes in Example 1 to 20 minutes.

[0144] Enzymolysis temperature and enzyme concentration: consistent with Example 1, the temperature was set at 40°C, the enzyme addition amount was 0.2%-0.5%, and stirring was maintained.

[0145] Adjusted enzymatic hydrolysis conditions: shorten the enzymatic hydrolysis time to observe whether it will affect the extraction efficiency of small molecule components.

[0146] Centrifugal separation: Same as in Example 1, centrifugation was performed at 4000 rpm for 10 minutes, and the supernatant was retained.

[0147] Low-temperature vacuum cold extraction: the same as in Example 1, the temperature is 10-20°C, the vacuum degree is -0.1 MPa, and the cold extraction time is 6-8 hours.

[0148] Co-extraction of plant extracts using a co-solvent system: As in Example 1, a water-ethanol co-solvent system (volume ratio 8:2) was used for co-extraction at 30° C. for 2-3 hours.

[0149] Supercritical CO2 extraction: same as in Example 1, temperature 35-45°C, pressure 25 MPa, processing time 20 minutes.

[0150] Microencapsulation and targeted release design: Similar to Example 1, primary emulsification, secondary emulsification and freeze-solidification were performed to form double-layer coated microcapsules.

[0151] Nanoemulsion and stabilizer compounding: Same as Example 1, nanoemulsion to 100-200 nm particles, and xanthan gum and guar gum stabilizers were added.

[0152] Freeze drying and high pressure sterilization: freeze drying and high pressure sterilization were performed in the same manner as in Example 1.

[0153] Results comparison

[0154] 1. Component Analysis

[0155] Example 1 (enzymatic hydrolysis time 30 minutes): The enzymatic hydrolysis process can release a relatively high content of small molecule collagen and amino acids, and the content of active ingredients in the extract is sufficient.

[0156] Example 3 (enzymatic hydrolysis time: 20 minutes): Due to the shortened enzymatic hydrolysis time, the release of small molecular components was incomplete, and the content of collagen and amino acids in the extract was slightly lower than that in Example 1.

[0157] 2. Sensory quality

[0158] Example 1: The product has a uniform and delicate texture, good solubility and a smooth taste.

[0159] Example 3: Due to insufficient enzymatic hydrolysis, the product has poor solubility, some ingredients are not completely dissolved, and the taste is slightly rough.

[0160] 3. Storage stability

[0161] Example 1: After 60 days of storage test, the product showed no delamination, precipitation or discoloration, and had good overall stability.

[0162] Example 3: Under the same storage conditions, the product showed a small amount of precipitation and had slightly poor stability.

[0163] 4. Bioavailability of active ingredients

[0164] Example 1: In the in vitro simulated digestion experiment, the active ingredient was released more fully and had a high bioavailability.

[0165] Example 3: Due to the shortened enzymatic hydrolysis time, the active ingredients were not completely dissolved during the extraction process, and some ingredients were not released in the simulated digestion experiment. The bioavailability was lower than that of Example 1.

[0166] By comparing the results of Example 1 and Example 3, it can be seen that in Example 3, the enzymatic hydrolysis time was shortened to 20 minutes, resulting in a decrease in the content of small molecule components in the extract, affecting the texture, solubility and storage stability of the product, and also reducing the bioavailability. Therefore, under the conditions of Example 1, where the enzymatic hydrolysis time was set to 30 minutes, the active ingredients extracted were more sufficient, and the product stability and bioavailability were higher, proving that the enzymatic hydrolysis time setting of Example 1 is the optimal condition.

[0167] Table 1 Comparison of experimental data of embodiment

[0168]

[0169] Data Analysis

[0170] Small molecule content: The enzymatic hydrolysis conditions of Example 1 (40°C, 30 minutes) produced a higher proportion of small molecule active ingredients. In contrast, the small molecule content in Example 2 (50°C, 30 minutes) and Example 3 (40°C, 20 minutes) was slightly reduced. In particular, the release of small molecule ingredients in Example 3, where the enzymatic hydrolysis time was shortened, was insufficient.

[0171] Collagen and amino acid content: Example 1 showed higher levels of these two key components than Examples 2 and 3, indicating that optimal enzymatic hydrolysis conditions can better decompose large molecular proteins. High temperatures (Example 2) and shortened enzymatic hydrolysis times (Example 3) both reduced the extraction efficiency of small molecular active ingredients.

[0172] Sensory Quality: Example 1 performed best in terms of texture and solubility. Example 2 had a slightly rough texture due to insufficient protein degradation at high temperature. Example 3 also had issues with poor solubility and a slightly rough texture due to insufficient enzymatic hydrolysis time.

[0173] Storage stability: Example 1 maintained high stability during the 60-day storage test, with no delamination or precipitation. Example 2 and Example 3 exhibited slight delamination and precipitation, respectively.

[0174] Bioavailability: The simulated digestion experiment of Example 1 showed that the active ingredient was fully released, with a bioavailability of 92%. However, due to unsatisfactory enzymatic hydrolysis conditions in Examples 2 and 3, the bioavailability dropped to 78% and 74%, respectively.

[0175] Based on the experimental data, it can be concluded that Example 1 is superior to Example 2 and Example 3 in terms of small molecule component content, sensory quality, storage stability and bioavailability, indicating that the enzymatic hydrolysis conditions of Example 1 (40°C, 30 minutes) are optimal conditions, which can ensure the extraction of a high content of active ingredients while improving the stability and bioavailability of the product.

[0176] 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 food composed of bird's nest and fish maw, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Wash and soak the bird's nest and fish maw separately, remove impurities through enzymatic hydrolysis and centrifugation to obtain soluble small molecule components; Step 2: Co-extraction: The soluble components of the bird's nest and fish maw are extracted at a low temperature of 10-20°C in a vacuum cold extraction device, and the plant extract is added and synergistically extracted using a water-ethanol co-solvent system to form a complex between the bird's nest and fish maw and the plant extract; Step 3: Supercritical CO2 extraction: Place the synergistic extract in a supercritical CO2 environment to remove inactive impurities; Step 4: Microencapsulation and coating: Acid-resistant double-layer coated microcapsules are formed through primary and secondary emulsification to protect the active ingredients and control their release in a specific pH environment; Step 5: Nanoemulsification: The microencapsulated solution is treated by high shear emulsification to form nanoparticles of 100-200 nm, and a stabilizer is added to maintain product stability. Step 6: Freeze-drying and high-pressure sterilization: freeze-dry the nanoemulsion and then sterilize it under high pressure to obtain the final product.

2. The method for preparing a food combination of bird's nest and fish maw according to claim 1, characterized in that: In the step 1, the enzymatic pretreatment comprises: The soaked bird's nest and fish maw are mixed, 0.2%-0.5% alkaline protease is added, the temperature is controlled at 40°C, and the mixture is stirred for 30 minutes to obtain small molecule soluble components, and then impurities are removed by centrifugation at a speed of 3000-5000 rpm and a centrifugation time of 10 minutes.

3. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: The collaborative extraction includes: The bird's nest and fish maw solution obtained by cold extraction is mixed with a plant extract, which is pomegranate polyphenol or grape seed extract. A water-ethanol co-solvent system is added, wherein the volume ratio of water to ethanol is 8:2, the pH value is controlled between 6-7, and stirring is carried out at 30°C for 2-3 hours to promote the compounding of the ingredients.

4. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: The supercritical CO2 extraction comprises: The synergistic extract was treated in a supercritical CO2 environment at a temperature of 35-45°C and a pressure of 25 MPa for 20 minutes to remove inactive impurities, and then the temperature and pressure were slowly lowered to normal pressure to collect the extract.

5. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: Microencapsulation coating includes the following steps: Microencapsulation was achieved through primary and secondary emulsification. In the primary emulsification process, chitosan was used as an emulsifier, the purified solution was added and homogenized using a high-speed homogenizer at a speed of 5000 rpm for 10 minutes. In the secondary emulsification, 0.5% sodium alginate solution was added to the primary emulsion and the mixture was processed at 2000 rpm for 20 minutes using a homogenizer to form a double-layered microcapsule structure.

6. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: The microencapsulated solution was frozen and solidified at -20°C for 30 minutes to prevent it from breaking during subsequent drying.

7. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: Nanoemulsification includes: placing the microencapsulated substance in a high-shear emulsification device for treatment at a speed of 10,000 rpm for 15 minutes, so that the size of the emulsion particles reaches 100-200 nm; and adding a mixed stabilizer of xanthan gum and guar gum to the emulsion at a concentration controlled at 0.3%-0.5% of the total solution, and stirring at room temperature for 30 minutes.

8. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: The freeze-drying process includes: firstly, rapidly freezing the nanoemulsion to -40°C, then gradually heating it in a vacuum freeze-drying device to allow ice crystals to sublime directly. The freeze-drying time is 24 hours.

9. The method for preparing a food comprising a combination of bird's nest and fish maw according to claim 1, wherein: After freeze-drying, high-pressure sterilization is performed. The dried product is placed in a high-pressure sterilization device with a pressure set to 500 MPa for 15 minutes to kill microorganisms and prevent the active ingredients from being damaged by heat sterilization.

10. A food composed of a bird's nest and fish maw, according to the method for preparing a food composed of a bird's nest and fish maw according to any one of claims 1 to 9, characterized in that: Contains soluble small molecule components of bird's nest and fish maw, plant extract complex, nanoemulsified particles and double-layer coated microcapsules.

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