Iron-fortified fish gelatin jelly product and method for preparing the same

Abstract

This invention belongs to the field of deep processing of aquatic products and functional food technology, specifically relating to an iron-supplementing fish maw jelly product and its preparation method. The preparation method includes: mixing cleaned fish maw with water and soaking it at 20-25°C; subjecting the soaked fish maw to high-temperature and high-pressure cooking, followed by high-speed dispersion treatment to obtain uniform fish maw paste; mixing the fish maw paste, κ-carrageenan, yam powder, and walnut powder, then adding an organic iron agent and water to form a homogenized slurry to obtain a fish maw jelly mixture; pouring the fish maw jelly mixture into a mold, heating, cooling, and storing to set, thus obtaining the iron-supplementing fish maw jelly. This invention uses high-temperature cooking and high-speed shearing to pre-treat the fish maw, and then mixing the high-temperature cooked and dispersed fish maw with κ-carrageenan, yam powder, walnut powder, and organic iron agent to prepare a highly nutritious, easily absorbed, well-gelling, and flavorful fish maw jelly product.

Description

Technical Field

[0001] This invention belongs to the field of deep processing of aquatic products and functional food technology, specifically relating to an iron-supplementing fish glue jelly product and its preparation method. Background Technology

[0002] Jelly is a popular snack. However, traditional jelly products are mostly made with plant colloids such as carrageenan, konjac gum, and xanthan gum as the gel matrix, supplemented with flavorings, colorings, sugar, and water. While these products have a smooth texture, they have very low nutritional value and often contain a lot of artificial additives. Long-term consumption is detrimental to health and fails to meet the modern consumer's demand for nutritious, healthy, and functional snacks.

[0003] Fish maw, also known as fish bladder, is one of the four traditional Chinese seafood delicacies, often referred to as "marine ginseng." It is rich in high-grade collagen, low in fat, and contains various vitamins and trace elements such as calcium, zinc, iron, and selenium. Theoretically, incorporating it into snack foods could significantly enhance their nutritional value. However, the market suffers from a limited variety of fish maw products, inconsistent quality, low levels of industrial processing, and significant waste of byproducts. These issues limit the further development of industrialized fish maw products. Furthermore, fish maw requires prolonged soaking and steaming before consumption, and even after reprocessing, its hardness remains excessive, restricting its application and development in markets targeting children, the elderly, and individuals with chewing difficulties. In addition, current fish maw products are mostly limited to fish maw porridge and fish maw peptides, offering only a single functional form that fails to meet the market's technological demand for multifunctional products, further hindering the high-quality development of the fish maw industry.

[0004] Therefore, there is an urgent need to develop a new type of fish maw jelly food that can not only solve the problems of inconvenient consumption and hard texture of fish maw, but also provide rich nutrition, excellent flavor and easy absorption. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide an iron-supplementing fish gelatin jelly product and its preparation method. This invention utilizes high-temperature cooking and homogenization cell-wall breaking technology combined with the synergistic cross-linking of multiple matrices to prepare a fish gelatin jelly product that is rich in nutrients, has good gelling properties, and an excellent taste.

[0006] The present invention employs the following technical solutions to achieve its objective: One aspect of the present invention provides a method for preparing an iron-supplementing fish gelatin jelly product, comprising the following steps: (1) Mix the cleaned fish maw with water and soak it at 20~25℃; (2) The soaked fish maw is steamed under high temperature and high pressure, and then dispersed at high speed to obtain uniform fish maw paste. (3) Mix fish glue paste, κ-carrageenan, yam powder and walnut powder, then add organic iron agent and water to mix and homogenize to obtain fish glue jelly mixture; (4) Pour the fish gelatin jelly mixture into a mold, heat and cool it for storage and shaping to obtain the iron-supplementing fish gelatin jelly.

[0007] Preferably, in step (1), the mass-to-volume ratio of fish glue to water is 1 g:(2~100) mL, and the soaking time is 0.5~5 h. Controlling specific soaking parameters can allow the fish glue fibers to absorb water and swell appropriately, which is beneficial for subsequent high-temperature thermal degradation; too much water during soaking will lead to insufficient gel strength in the later stage, while too little water will prevent the core from being completely softened.

[0008] Preferably, in step (2), after the soaked fish maw is drained, water is added for high-temperature and high-pressure cooking. The mass-to-volume ratio of fish maw to water is 1 g:(2~10) mL. The high-temperature and high-pressure cooking temperature is 115~125℃, the pressure is 101~110kPa, and the time is 5~90 ​​minutes, more preferably 20~80 minutes. High temperature and high pressure break the dense structure of collagen in the fish maw, causing its hydrogen bonds to break and transforming it into small gelatin polypeptide chains with gelling properties. The high-temperature and high-pressure cooking time should not be too long, as excessive time will lead to loss of nutrients, reduced taste, and excessive degradation of collagen, which will reduce gelling performance.

[0009] Preferably, in step (2), the high-speed dispersion treatment is performed at a rotation speed of 8000~20000 r / min for 1~10 min. Applying extremely high mechanical shear force after the fish glue is cooked at high temperature and pressure can completely break down the collagen fibers and form a uniform and stable sol system.

[0010] Preferably, in step (3), the mass ratio of fish collagen to κ-carrageenan is 1:0.4~0.8. Gels formed from single fish collagen are prone to dehydration and shrinkage (water separation). This invention introduces κ-carrageenan, which, after heating, undergoes hydrogen bond cross-linking with the fish collagen polypeptide chain, significantly enhancing the gelling properties of the jelly.

[0011] Preferably, in step (3), the mass ratio of fish glue, κ-carrageenan, yam powder, and walnut powder is 1:0.4~0.8:0.1~0.5:0.05~0.2. The jelly product of the present invention contains yam powder and walnut powder. Yam powder is rich in protein, carbohydrates, vitamins, fats, etc., and also contains iodine, calcium, iron, phosphorus and other essential inorganic salts and trace elements, which have the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough. Walnut powder can enhance memory and has a certain protective effect on brain nerves. The phospholipids, proteins and organic acids contained therein have a certain promoting effect on the operation of the brain system.

[0012] Preferably, in step (3), the organic iron agent is one or more of ferrous gluconate, ferrous lactate, ferrous fumarate, and heme iron; more preferably, it is ferrous gluconate. Organic iron agents (especially ferrous gluconate) are used to replace inorganic iron agents such as ferrous sulfate. Free iron ions released from inorganic iron easily cause fish collagen to precipitate, damaging the transparency and texture of the jelly; while ferrous gluconate is in a complexed state, and compared to inorganic iron, it has advantages such as high absorption rate, less gastrointestinal irritation, and a milder iron taste.

[0013] Preferably, the amount of organic iron added is 1 to 6 wt% of the total mass of fish glue paste, κ-carrageenan, yam powder, and walnut powder.

[0014] Preferably, in step (3), the ratio of the amount of water added to the total mass of fish glue, κ-carrageenan, yam powder, and walnut powder is 2~8:1.

[0015] Preferably, in step (3), the soy milk is mixed and homogenized in a soy milk maker for 1 to 3 minutes.

[0016] Preferably, in step (4), the heating temperature is 90~100℃, the heating time is 5~10min, and the cooling and storage temperature is 0~10℃, more preferably 4℃.

[0017] The second aspect of the present invention provides an iron-supplementing fish gelatin jelly product prepared by the above preparation method.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention employs high-temperature steaming to pretreat fish maw. This high-temperature steaming technology simplifies the fish maw production process and produces a fish maw product with a loose protein structure, facilitating human absorption and further processing. The steamed and dispersed fish maw is then mixed and homogenized with κ-carrageenan, yam powder, walnut powder, and organic iron to prepare a highly nutritious, easily absorbed, well-gelling, and flavorful fish maw jelly product. The technical method employed in this invention is simple and controllable, applicable to industrial production, and the resulting fish maw jelly product is rich in nutrients, representing a novel aquatic protein product that can meet the needs of a wide range of consumers and has a promising market prospect. Detailed Implementation

[0019] In the description of this invention, unless otherwise stated, the numerical range "a~b" represents a shortened representation of any combination of real numbers between a and b, and includes both a and b. "Multiple" includes two or more types, and can be two, three, four, five, or more.

[0020] The technical solution of the present invention will be further described and illustrated below through specific embodiments. It should be understood that the specific embodiments described herein are only for the purpose of helping to understand the present invention and are not intended to limit the present invention. Unless otherwise specified, the raw materials used in the embodiments of the present invention are all commonly used raw materials in the art, and the methods used in the embodiments are all conventional methods in the art.

[0021] In the following examples and comparative examples, the room temperature is approximately 20~22°C.

[0022] Example 1 The iron-supplementing fish gelatin jelly product of this embodiment is prepared by the following method: (1) Soak the cleaned fish maw and water at a ratio of 1g:8.3mL at room temperature for 1 hour.

[0023] (2) After the fish maw is soaked and drained, water is added. The mass-volume ratio of fish maw to water is 1g:6mL. The fish maw is then cooked at high temperature using an autoclave (IG-54) with the following parameters: 121℃ (105kPa) for 5 minutes. The fish maw is then dispersed for 3 minutes using a high-speed disperser at a speed of 10000r / min to obtain a uniform fish maw paste.

[0024] (3) Mix fish gelatin paste, κ-carrageenan, yam powder and walnut powder in a mass ratio of 10:6:3:1, then add 2wt% of edible ferrous gluconate of the total mass of fish gelatin paste, κ-carrageenan, yam powder and walnut powder, and mix with 5 times the mass of water in a soymilk maker to make fish gelatin jelly mixed solution.

[0025] (4) Pour the prepared mixed solution into the mold, 100 o After heating at C for 5 minutes, the product is stored in a refrigerator at 4°C to obtain the gelatin jelly product.

[0026] Example 2 The iron-supplementing fish gelatin jelly product of this embodiment is prepared by the following method: (1) Soak the cleaned fish maw and water at a ratio of 1g:10mL at room temperature for 1 hour.

[0027] (2) After the fish maw is soaked and drained, water is added. The mass-volume ratio of fish maw to water is 1g:7mL. The fish maw is then cooked at high temperature using an autoclave (IG-54) with the following parameters: 121℃ (105kPa) for 10 minutes. The fish maw is then dispersed for 1 minute using a high-speed disperser at a speed of 12000r / min to obtain a uniform fish maw paste.

[0028] (3) Mix fish gelatin paste, κ-carrageenan, yam powder and walnut powder in a mass ratio of 10:7:2:1, then add 4wt% of edible ferrous gluconate of the total mass of fish gelatin paste, κ-carrageenan, yam powder and walnut powder, and mix with 5 times the mass of water in a soymilk maker to make fish gelatin jelly mixed solution.

[0029] (4) Pour the prepared mixed solution into the mold, 100 o After heating at C for 8 minutes, the product is stored in a refrigerator at 4°C to obtain the gelatin jelly product.

[0030] Example 3 The iron-supplementing fish gelatin jelly product of this embodiment is prepared by the following method: (1) Soak the cleaned fish maw and water at a ratio of 1g:9mL at room temperature for 1.5h.

[0031] (2) After the fish maw is soaked and drained, water is added. The mass-volume ratio of fish maw to water is 1g:5mL. The fish maw is then cooked at high temperature using an autoclave (IG-54) with the following parameters: 121℃ (105kPa) for 20 minutes. The fish maw is then dispersed for 5 minutes using a high-speed disperser at a speed of 10000r / min to obtain a uniform fish maw paste.

[0032] (3) Mix fish gelatin paste, κ-carrageenan, yam powder and walnut powder in a mass ratio of 10:5:3:2, then add 6wt% of edible ferrous gluconate of the total mass of fish gelatin paste, κ-carrageenan, yam powder and walnut powder, and mix with 5 times the mass of water in a soymilk maker to make fish gelatin jelly mixed solution.

[0033] (4) Pour the prepared mixed solution into the mold, 100 o After heating at C for 10 minutes, the product is stored in a refrigerator at 4°C to obtain the gelatin jelly product.

[0034] Example 4 The only difference between Example 4 and Example 1 is that the high-temperature cooking time in Example 4 is 40 minutes, while the rest is the same as in Example 1.

[0035] Example 5 The only difference between Example 5 and Example 1 is that the high-temperature cooking time in Example 5 is 60 minutes, while the rest is the same as in Example 1.

[0036] Example 6 The only difference between Example 6 and Example 1 is that the high-temperature cooking time in Example 6 is 90 minutes, and everything else is the same as in Example 1.

[0037] Comparative Example 1 The only difference between Comparative Example 1 and Example 4 is that Comparative Example 1 did not undergo high-temperature and high-pressure cooking. The specific steps are as follows: (1) Soak the cleaned fish maw and water at a ratio of 1g:8.3mL at room temperature for 1 hour.

[0038] (2) After the fish maw is soaked and drained, water is added. The mass-volume ratio of fish maw to water is 1g:6mL. Boil in a 100℃ water bath for 40 minutes. Then disperse for 3 minutes using a high-speed disperser at a speed of 10000r / min to obtain a uniform fish maw paste.

[0039] (3)-(4): Steps (3)-(4) are the same as steps (3)-(4) in Example 1, and the fish glue jelly product is obtained.

[0040] Comparative Example 2 The only difference between Comparative Example 2 and Example 4 is that the high-temperature cooking time of Comparative Example 2 is 120 minutes, while the rest is the same as Example 1.

[0041] Comparative Example 3 The only difference between Comparative Example 3 and Example 4 is that κ-carrageenan was not added in step (3) of Comparative Example 3, and the rest is the same as Example 4. Step (3) of Comparative Example 3 is as follows: fish gelatin paste, yam powder and walnut powder are mixed in a mass ratio of 16:3:1, and then 2wt% of edible ferrous gluconate is added to the total mass of fish gelatin paste, yam powder and walnut powder. The mixture is then mixed with 5 times the mass of water in a soymilk maker to obtain a fish gelatin jelly mixture solution.

[0042] Comparative Example 4 The only difference between Comparative Example 4 and Example 4 is that Comparative Example 4 added too much κ-carrageenan in step (3), otherwise it was the same as Example 4. Step (3) of Comparative Example 4 is as follows: fish gelatin paste, κ-carrageenan, yam powder and walnut powder are mixed in a mass ratio of 8:8:3:1, and then 2wt% of edible ferrous gluconate is added to the total mass of fish gelatin paste, κ-carrageenan, yam powder and walnut powder. The mixture is then mixed with 5 times the mass of water in a soymilk maker to obtain a fish gelatin jelly mixture solution.

[0043] Comparative Example 5 The only difference between Comparative Example 5 and Example 4 is that in Comparative Example 5, pectin was added to replace κ-carrageenan in step (3), otherwise it was the same as Example 4. Step (3) of Comparative Example 5 is as follows: fish gelatin paste, flour, yam powder and walnut powder are mixed in a mass ratio of 10:6:3:1, and then 2wt% of edible ferrous gluconate is added to the total mass of fish gelatin paste, pectin, yam powder and walnut powder. The mixture is then mixed with 5 times the mass of water in a soymilk maker to obtain a fish gelatin jelly mixture solution.

[0044] Comparative Example 6 The only difference between Comparative Example 6 and Example 4 is that konjac gum was added to replace κ-carrageenan in step (3) of Comparative Example 6, and the rest is the same as Example 4. Step (3) of Comparative Example 5 is as follows: fish gelatin paste, konjac gum, yam powder and walnut powder are mixed in a mass ratio of 10:6:3:1, and then 2wt% of edible ferrous gluconate of the total mass of fish gelatin paste, corn starch, yam powder and walnut powder is added. The mixture is then mixed with 5 times the mass of water in a soymilk maker to obtain a fish gelatin jelly mixture solution.

[0045] Test and analysis: The gelation properties and sensory evaluation of the fish glue jelly were determined.

[0046] (1) Determination of gelatin jelly gelatin: The gelatin properties of the jelly were determined by a texture analyzer with a probe of P0.5R.

[0047] (2) Sensory evaluation: Ten food science students (average number of males and females) were randomly selected and asked to give a comprehensive evaluation of the fish gelatin jelly, with a maximum score of 100 points. The higher the score, the better the flavor of the fish gelatin jelly.

[0048] The fish gelatin jelly samples from the examples and comparative examples were tested, and the experimental results are shown in Table 1 below: Table 1 As shown in Table 1, compared with Comparative Example 1 which did not undergo high-temperature cooking, the gelling properties and sensory texture of the gelatin jelly in Examples 1–6, which underwent high-temperature cooking, were significantly improved. A comparison between Comparative Example 2 and Example 4 shows that the high-temperature cooking time needs to be controlled within a reasonable range; excessive cooking will lead to a decrease in the gelling properties of the product. A comparison between Comparative Examples 3–6 and Example 4 shows that the combination of κ-carrageenan and gelatin is the core component ensuring the gelling performance of the jelly. The absence of κ-carrageenan, excessive addition of κ-carrageenan, or the substitution of κ-carrageenan with pectin or konjac gum will all reduce the sensory quality of the jelly.

[0049] This invention utilizes high-temperature steaming technology to pretreat fish glue, and then combines it with κ-carrageenan, yam powder, walnut powder, and ferrous gluconate to prepare a high-quality fish glue jelly product that is highly favored by consumers.

[0050] All aspects, embodiments, and features of this invention should be considered illustrative in all respects and not limiting of the invention; the scope of the invention is defined only by the claims. Other embodiments, modifications, and uses will become apparent to those skilled in the art without departing from the spirit and scope of the invention as claimed.

[0051] In the preparation method of this invention, the order of the steps is not limited to the listed order. For those skilled in the art, variations in the order of the steps without creative effort are also within the scope of protection of this invention. Furthermore, two or more steps or actions can be performed simultaneously.

[0052] Finally, it should be noted that the specific embodiments described herein are merely illustrative examples of the invention and are not intended to limit the implementation of the invention. Those skilled in the art can make various modifications or additions to the described specific embodiments or use similar methods to replace them; it is neither necessary nor possible to exemplify all embodiments here. However, these obvious variations or modifications derived from the essential spirit of the invention still fall within the scope of protection of the invention, and interpreting them as any additional limitation would contradict the spirit of the invention.

Claims

1. A method for preparing an iron-supplementing fish gelatin jelly product, characterized in that, Includes the following steps: (1) Mix the cleaned fish maw with water and soak it at 20~25℃; (2) The soaked fish maw is steamed under high temperature and high pressure, and then dispersed at high speed to obtain uniform fish maw paste. (3) Mix fish glue paste, κ-carrageenan, yam powder and walnut powder, then add organic iron agent and water to mix and homogenize to obtain fish glue jelly mixture; (4) Pour the fish gelatin jelly mixture into a mold, heat it, cool it, store it to set, and the iron-supplementing fish gelatin jelly is obtained.

2. The preparation method according to claim 1, characterized in that, In step (1), the mass-to-volume ratio of fish glue to water is 1 g:(2~100) mL, and the soaking time is 0.5~5 h.

3. The preparation method according to claim 1, characterized in that, In step (2), after the soaked fish maw is drained, water is added and it is steamed at high temperature and pressure. The mass-volume ratio of fish maw to water is 1 g:(2~10) mL. The high-temperature and high-pressure cooking process involves a temperature of 115~125℃, a pressure of 101~110kPa, and a time of 5~90 ​​minutes.

4. The preparation method according to claim 1, characterized in that, In step (2), the high-speed dispersion process is performed at a rotation speed of 8000~20000 r / min for 1~10 min.

5. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of fish glue paste to κ-carrageenan is 1:0.4~0.

8.

6. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of fish glue paste, κ-carrageenan, yam powder and walnut powder is 1:0.4~0.8:0.1~0.5:0.05~0.

2.

7. The preparation method according to claim 1, characterized in that, In step (3), the organic iron agent is one or more of ferrous gluconate, ferrous lactate, ferrous fumarate, and heme iron.

8. The preparation method according to claim 1, characterized in that, The amount of organic iron agent added is 1 to 6 wt% of the total mass of fish glue, κ-carrageenan, yam powder, and walnut powder; In step (3), the ratio of water added to the total mass of fish glue, κ-carrageenan, yam powder, and walnut powder is 2~8:

1.

9. The preparation method according to claim 1, characterized in that, In step (4), the heating temperature is 90~100℃. o C, heating time is 5~10 minutes.

10. An iron-supplementing fish gelatin jelly product prepared by any one of the preparation methods described in claims 1-9.

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