阅读说明：本技术 一种含大豆小肽的造景果冻及其制作方法 (Landscaping jelly containing soybean small peptides and preparation method thereof ) 是由 孙沛 王正全 丁勇 何树凯 刘美君 李如荫 冷月 钟建 倪玲 汪立平 于 2020-07-13 设计创作，主要内容包括：本发明公开了一种含大豆小肽的造景果冻,由以下原料组成：清水1～200质量份,糖1～20质量份,起泡酒1～20质量份,寒天粉1～30质量份,蝶豆花1～6质量份,柠檬汁1～8质量份,小鱼小虾1～10质量份,大豆小肽粉1～4质量份,海葡萄1～20质量份,山梨酸钾1～4质量份。制作方法,其特征在于,包括如下步骤,A.制备大豆小肽；B.对海鲜进行脱腥预处理；C.果冻造景；D.加入海鲜元素；E.对果冻进行巴氏消毒,再密封包装。本果冻兼顾营养和造景,不仅营养物质丰富,含大豆小肽、多种海鲜产品,还具有吸引人的外观,可以弥补果冻产品在果冻造景领域的空白。(The invention discloses a soybean small peptide-containing landscaping jelly, which consists of the following raw materials: 1-200 parts of clear water, 1-20 parts of sugar, 1-20 parts of sparkling wine, 1-30 parts of herba typhonii flagelliformis powder, 1-6 parts of butterflybush flower, 1-8 parts of lemon juice, 1-10 parts of small fish and shrimp, 1-4 parts of soybean oligopeptide powder, 1-20 parts of sea grape and 1-4 parts of potassium sorbate. The preparation method is characterized by comprising the following steps of A, preparing soybean small peptide; B. carrying out deodorization pretreatment on seafood; C. making a landscape by jelly; D. adding seafood elements; E. pasteurizing the jelly, and hermetically packaging. The jelly takes nutrition and landscaping into consideration, is rich in nutrient substances, contains soybean small peptides and various seafood products, has attractive appearance, and can make up the blank of jelly products in the field of landscaping of the jelly.)

1. A landscaping jelly containing soybean small peptides is characterized by comprising the following raw materials: 65-68 parts of water, 3-8 parts of white granulated sugar, 5-8 parts of herba typhonii, 6-8 parts of small fish and shrimp, 3-4 parts of natural pigment solution, 1-2 parts of sea grape, 0.2-0.8 part of soybean small peptide and 0.03-0.05 part of potassium sorbate.

2. The soybean small peptide-containing landscaping jelly as claimed in claim 1, wherein 67 parts by mass of water, 5 parts by mass of white granulated sugar, 6 parts by mass of herba typhonii, 7 parts by mass of small fish and shrimp, 3 parts by mass of natural pigment solution, 2 parts by mass of sea grape, 0.5 part by mass of soybean small peptide and 0.04 part by mass of potassium sorbate are added.

3. The method for preparing soybean small peptide-containing landscaping jelly according to any one of claims 1-2, comprising the steps of,

A. preparing soybean small peptide;

B. carrying out deodorization pretreatment on seafood;

C. making a landscape by jelly;

D. adding seafood elements;

E. pasteurizing the jelly, and hermetically packaging.

4. The method for preparing soybean small peptide-containing landscaping jelly according to claim 3, wherein the step A further comprises: weighing soybean meal, adding water, sterilizing by high-pressure steam, inoculating the strain into a fermentation tank, fermenting for 72 hours in a sealed manner, soaking the obtained fermented soybean meal, adding thermolysin for enzymolysis, stopping enzymatic hydrolysis by 3% hydrochloric acid, performing coarse filtration by using warp cloth, performing suction filtration by using one, four and eight layers of filter paper, centrifuging the obtained coarse filtrate for 10 minutes, performing suction filtration by using 0.45mm and 0.22mm filter membranes on the obtained supernatant, performing 10000Da ultrafiltration membrane treatment on the soybean protein clear liquid, performing 5000Da, 1000Da and 500Da filter membrane treatment on the soybean small peptide crude water-containing mixed liquid, filtering the mixture, passing through a CSM RE2540-TE filter membrane, collecting water-phase filtrate, sterilizing by high-pressure steam, and freeze-drying to obtain 10000Da, 5000Da, 1000Da and less than 500Da soybean small peptide mixtures.

5. The method for preparing soybean small peptide containing landscaping jelly according to claim 3, wherein the step B further comprises: by adopting a cooking wine deodorization method, dry goods are put into a mixed solution of cooking wine and water in a ratio of 1:1 for soaking for 30 minutes, and the small fish and shrimps are fished out and put into boiling water for boiling for 2 minutes and then fished out, so that the small fish and shrimp sauce can be used for all tastes of jelly.

6. The method for preparing soybean small peptide containing landscaping jelly according to claim 3, wherein the step B further comprises: adopting a covering method, mixing the following common marinating materials: 3g of star anise, 0.5g of cassia bark, 5g of liquorice, 5g of fennel, 10g of ginger, 3g of tsaoko amomum fruit, 50ml of rice wine, 10ml of soy sauce and 5g of rock candy are placed into a cotton cloth bag for closing up, 250ml of soy sauce is boiled, then the cotton cloth bag containing halogen materials is placed into 250ml of boiling water for boiling for 15 minutes, then filtration is carried out, finally, the small fish and the small shrimps are placed into filtered brine for heating for 3 minutes, then the fire is turned off, the soaking is carried out for 30 minutes, and then the five-flavor jelly is obtained.

7. The method for preparing soybean small peptide-containing landscaping jelly according to claim 3, wherein step C further comprises determining a simulated marine jelly glue solution as a raw material.

8. The method for preparing soybean small peptide containing landscaping jelly as claimed in claim 3, wherein step D further comprises adding seafood elements; the appearance is designed by adopting a mode of making scenery like an aquarium, so that the appearance is very attractive.

9. The method for preparing soybean small peptide-containing landscaping jelly as claimed in claim 3, step D, adopting layered manufacture, matching with embedding landscaping technology and crushing reduction landscaping, respectively freezing the prepared blue jelly glue solution and purple jelly glue solution until the blue jelly glue solution and the purple jelly glue solution are completely solidified, then crushing by a crusher, using blue crushed powder as a bottom, stirring the purple color at the upper part and the junction properly to ensure that the junction line is not obvious, during the stacking process, the sea grape is added in layers to imitate sea grass, small fish and swimming fish and shrimps, a small amount of jelly glue solution is added into the container while adding, so that the jelly is transparent in appearance, adding transparent jelly glue solution after filling two thirds of the container with the size of 52mm multiplied by 52mm, in order to control the density of the bubbles, the bubbles can be properly expelled by slightly stirring the jelly back and forth by using a toothpick.

10. The method for preparing soybean oligopeptide-containing landscaping jelly according to claim 3, wherein the step E is further to hermetically heat the jelly to 68-70 ℃, and rapidly cool the jelly to 4-5 ℃ after keeping the temperature for 30min, so that the mixed raw materials can kill pathogenic bacteria and most of nonpathogenic bacteria after being treated by the method because common bacteria have dead spots at the temperature of 68 ℃ and the time of below 30 min; sudden cooling of the mixed material after heating, and the rapid change of heat and cold can also promote the death of bacteria.

Technical Field

The invention belongs to the field of food production, and particularly relates to a soybean small peptide-containing landscaping jelly and a preparation method thereof.

Background

The existing seafood jelly technology comprises the following steps: adding cooked seafood into a container, injecting 80-100 mL of jelly glue solution, sealing, heating the sealed container in water bath at 85 ℃ for 20min, and cooling to obtain the seafood jelly.

Disclosure of Invention

The invention provides a soybean small peptide-containing landscaping jelly and a preparation method thereof, aiming at overcoming the defects of low nutritive value and unattractive landscaping of the existing jelly products.

A landscaping jelly containing soybean small peptides comprises the following raw materials: 65-68 parts of water, 3-8 parts of white granulated sugar, 5-8 parts of herba typhonii, 6-8 parts of small fish and shrimp, 3-4 parts of natural pigment solution, 1-2 parts of sea grape, 0.2-0.8 part of soybean small peptide and 0.03-0.05 part of potassium sorbate.

Preferably, 67 parts by mass of water, 5 parts by mass of white granulated sugar, 6 parts by mass of hantian powder, 7 parts by mass of small fishes and shrimps, 3 parts by mass of natural pigment solution, 2 parts by mass of sea grapes, 0.5 part by mass of soybean small peptide and 0.04 part by mass of potassium sorbate.

A method for preparing landscaping jelly containing soybean small peptide comprises the following steps,

A. preparing soybean small peptide;

B. carrying out deodorization pretreatment on seafood;

C. making a landscape by jelly;

D. adding seafood elements;

E. pasteurizing the jelly, and hermetically packaging.

Preferably, the step a is further: weighing soybean meal, adding water, sterilizing with high pressure steam (121 ℃, 30min), inoculating the strain into a fermentation tank, sealing and fermenting for 72h, soaking the obtained fermented soybean meal, adding thermolysin to carry out enzymolysis (the dosage is 5 per thousand mass parts (g/kg)), stopping enzymatic hydrolysis with 3% hydrochloric acid, roughly filtering warp cloth, carrying out suction filtration with one, four and eight layers of filter paper, centrifuging the obtained crude filtrate for 10min (12000r/min, 4 ℃), carrying out suction filtration with 0.45mm and 0.22mm filter membranes, carrying out 10000Da ultrafiltration membrane treatment on the soybean protein clear liquid, carrying out 5000Da, 1000Da and 500Da filter membrane treatment on the soybean small peptide crude water-containing mixed liquid, filtering out component filtration with a CSM RE2540-TE filter membrane, collecting water-phase filtrate, sterilizing with high pressure steam (121 ℃, 30min), and freeze-drying to obtain a soybean small peptide mixture of 10000Da, 5000Da, 1000Da and less than 500 Da.

Preferably, the step B is further: by adopting a cooking wine deodorization method, dry goods are put into a mixed solution of cooking wine and water in a ratio of 1:1 for soaking for 30 minutes, and the small fish and shrimps are fished out and put into boiling water for boiling for 2 minutes and then fished out, so that the small fish and shrimp sauce can be used for all tastes of jelly.

Preferably, the step B is further: adopting a covering method, mixing the following common marinating materials: 3g (2) of star anise, 0.5g (3-5 pieces) of cassia bark, 5g of liquorice, 5g of fennel, 10g of ginger, 3g of tsaoko amomum fruits, 50ml of rice wine, 10ml of soy sauce and 5g of rock sugar are placed into a cotton cloth bag to be closed, 250ml of the cotton cloth bag is boiled, then the cotton cloth bag containing halogen materials is placed into 250ml of boiling water to be boiled for 15 minutes, then the filtration is carried out, finally the small fish and the small shrimps are placed into the filtered brine to be heated for 3 minutes, then the fire is turned off, the soaking is carried out for 30 minutes, and the taking-out is carried out.

Preferably, the step C further comprises determining the jelly glue solution raw material simulating the ocean as follows.

Preferably, the step D is further adding seafood elements; the appearance is designed in a mode similar to aquarium landscape, so that the appearance is very attractive.

Preferably, the step D is further characterized in that layered production (production layer by layer) is adopted, an embedding landscaping technology (after jelly liquid is refrigerated for 1 hour at 2-3 ℃ in a refrigerator, pretreated fish and shrimps are embedded into jelly by using tweezers, 1-2ml of jelly liquid is added to an embedding point after embedding) and crushing reduction landscaping (prepared blue jelly glue solution and purple jelly glue solution are respectively frozen until the blue jelly glue solution and the purple jelly glue solution are completely solidified, then the blue powder is smashed by using a smashing machine, the purple color is taken as a bottom, the purple color is taken as an upper part, a boundary is properly stirred, the cross connection line is not obvious, a small amount of jelly glue solution is added into a container in a layered mode during the stacking process, the aim is to ensure that the jelly is transparent in appearance, two thirds of the size of 52mm x 52mm is filled in the container, then the transparent jelly glue solution is added, in order to control the density of the bubbles, the bubbles can be properly expelled by slightly stirring the jelly back and forth by using a toothpick).

Preferably, the step E is further that the jelly is hermetically heated to 68-70 ℃ and is rapidly cooled to 4-5 ℃ after being kept at the temperature for 30min, because the dead points of the common bacteria are 68 ℃ and are below 30min, so that the mixed raw materials can kill pathogenic bacteria and most of nonpathogenic bacteria after being treated by the method; sudden cooling of the mixed material after heating, and the rapid change of heat and cold can also promote the death of bacteria.

Has the advantages that: the jelly of the application provides a technology for simulating aquatic animal landscaping in the aspect of appearance; in the aspect of nutrition, soybean small peptide which is easy to be absorbed by human body is added. The product fills the blank of seafood jelly and landscaping jelly in the market, and provides more diversified choices for consumers. The jelly can be a substitute for nutrition and beauty. Seafood jelly was not heard by 78.13% of our 192 questionnaires and the market for this type of jelly product was open. 67.19% of the persons who participated in this questionnaire were willing to try the product. The jelly takes nutrition and landscaping into consideration, is rich in nutrient substances, contains soybean small peptides and various seafood products, has attractive appearance, and can make up the blank of jelly products in the field of landscaping of the jelly.

Drawings

FIG. 1 is a schematic view of the sealed fermentation process of the present application.

FIG. 2 is a schematic diagram of the screening of the fermentation strains of the present application.

Fig. 3 is a schematic view of the landscape jelly of the present application (including 3a, 3b, 3 c).

Detailed Description

The embodiments of the present invention will be described in detail below with reference to the accompanying drawings: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

As shown in fig. 1-3, a landscaping jelly containing soybean small peptides is composed of the following raw materials: 67 parts of water, 5 parts of white granulated sugar, 6 parts of herba typhonii, 7 parts of small fish and shrimp, 3 parts of natural pigment solution, 2 parts of sea grape, 0.5 part of soybean small peptide and 0.04 part of potassium sorbate.

The natural pigment solution has the following special preparation method and proportion: 5g of sphenoidea flower is put into a tea bag and is added with 200ml of water to be boiled for 5 minutes, the tea bag is continuously soaked for half an hour after fire is turned off to prepare blue sphenoidea flower tea, because the sphenoidea flower tea is purple under the acidic condition, 100ml of sphenoidea flower tea is taken out and is added with 1ml (20-35 drops), green color is replaced by vegetable juice, red color is soaked by rose, and the like. The colored solution obtained at this time was high in concentration, dark in color, and had a light taste. Only a small part of the concentrated solution is diluted with clear water in a ratio of 1:10 in the process of making the jelly.

A method for preparing landscaping jelly containing soybean small peptide comprises the following steps,

A. preparing soybean small peptide;

B. carrying out deodorization pretreatment on seafood;

C. making a landscape by jelly;

D. adding seafood elements;

E. pasteurizing the jelly, and hermetically packaging.

The following is a detailed description of the steps:

(1) preparing soybean small peptide: weighing soybean meal, adding water, sterilizing with high pressure steam (121 ℃, 30min), inoculating the strain into a fermentation tank, sealing and fermenting for 72h, soaking the obtained fermented soybean meal, adding thermolysin to carry out enzymolysis (the dosage is 5 per thousand mass parts (g/kg)), stopping enzymatic hydrolysis with 3% hydrochloric acid, roughly filtering warp cloth, carrying out suction filtration with one, four and eight layers of filter paper, centrifuging the obtained crude filtrate for 10min (12000r/min, 4 ℃), carrying out suction filtration with 0.45mm and 0.22mm filter membranes, carrying out 10000Da ultrafiltration membrane treatment on the soybean protein clear liquid, carrying out 5000Da, 1000Da and 500Da filter membrane treatment on the soybean small peptide crude water-containing mixed liquid, filtering out component filtration with a CSM RE2540-TE filter membrane, collecting water-phase filtrate, sterilizing with high pressure steam (121 ℃, 30min), and freeze-drying to obtain a soybean small peptide mixture of 10000Da, 5000Da, 1000Da and less than 500 Da.

(2) Carrying out deodorization pretreatment on seafood: the cooking wine deodorization method comprises the following steps: and (3) putting the dried product into a mixed solution of cooking wine and water at a ratio of 1:1, soaking for 30 minutes, fishing out the small fish and shrimps, putting the small fish and shrimps into boiling water, boiling for 2 minutes, and fishing out the small fish and shrimps, wherein the small fish and shrimp can be used for the jelly with all tastes. A covering method: the method adopts the following common halogen materials: decocting star anise, cassia bark and the like into soup, putting small fish and shrimps into the soup, boiling for 2 minutes, then turning off the fire, soaking for 30 minutes, and taking out.

(3) Preparing a jelly background: after a plurality of experiments, the jelly glue solution raw materials simulating the sea are 210g of clear water, 30ml of sparkling wine (for creating the scene of the respiration of organisms in the sea), 25g of sugar, 10g of soybean small peptide and 1 spoon of rhizoma typhonii. The blue color is formed by soaking natural Clitoria ternatea flower, and the blue color can be changed into purple by adding a small amount of lemon juice into Clitoria ternatea flower solution. The specific operation process comprises the following steps: pouring 1 spoon of rhizoma typhonii flagelliformis and 210g of cold water into a pot, boiling, pouring into a mold, cooling to about 35 ℃, and refrigerating in a refrigerator fresh-keeping market for 8-10 minutes. After the glue solution becomes viscous, 30ml of sparkling wine is poured into the glue solution, and the bubble is stirred by chopsticks to enter the jelly glue solution. And then put into a refrigerator to freeze the layer for 15 minutes. Blue fraction: and B, on the basis of the step A, putting the butterflybush flower into the tea bag, boiling for 5 minutes, and continuously soaking for half an hour after the fire is cut off to prepare the butterflybush flower tea. Then pouring 210g of sphenanthera tea and 1 spoon of rhizoma typhonii powder into the pot, boiling, pouring half of the mixture on transparent jelly with laminar heat, adding a small amount of lemon water into the other half of the mixture, mixing and stirring to obtain purple. Pouring the purple part into the blue part after 5 minutes at room temperature, and refrigerating for 1.5-2 hours in a refrigerator.

(4) Adding seafood elements; the appearance is designed in a mode similar to aquarium landscape, so that the appearance is very attractive. The main operation is that the layered production (layer by layer production) is matched with an embedding landscaping technology (after jelly liquid is refrigerated for 1 hour at 2-3 ℃ in a refrigerator, pretreated fishes and shrimps are embedded into jelly by using tweezers, and after the jelly liquid is embedded, 1-2ml of jelly liquid is added to an embedding point), a semi-solidification landscaping technology (after the jelly liquid is refrigerated for 20 minutes at 2-3 ℃ in a refrigerator, the jelly liquid is taken out, pretreated sea grapes are added) and a crushing reduction landscaping technology (prepared blue jelly glue liquid and purple jelly glue liquid are respectively frozen to be completely solidified, then a crusher is used for crushing, blue powder is used as a bottom, purple is put on the boundary and is properly stirred, so that cross-connecting lines are not obvious, during the stacking process, sea grapes are added in layers to imitate sea weeds, small fishes and model-model fish, small shrimps are added, a small amount of jelly glue liquid is added to a container at the same time, and the aim is to ensure that the jelly is transparent, the transparent jelly glue and a small amount of sparkling wine model bubbles were added after filling two thirds of the 52mm x 52mm container).

(5) Pasteurizing the jelly, and hermetically packaging.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.