阅读说明：本技术 一种含多糖和鱼骨钙的休闲食品及其制备方法 (Leisure food containing polysaccharide and fishbone calcium and preparation method thereof ) 是由 朱蓓薇 董秀萍 宋爽 谢伊莎 秦磊 祁立波 温成荣 启航 姜鹏飞 刘玉欣 于 2020-07-27 设计创作，主要内容包括：本发明公开了一种含多糖和鱼骨钙的休闲食品及其制备方法,属于食品加工技术领域。本发明提供了一种休闲食品,此休闲食品中添加有岩藻多糖和/或海参多糖,由于岩藻多糖和/或海参多糖均能够显著抑制新冠病毒对细胞的感染,并且,岩藻多糖和/或海参多糖在休闲食品的加工过程中未经高温处理(真空冷冻干燥),活性不会受到影响,因此,此休闲食品也可预防和治疗新型冠状病毒感染。(The invention discloses a leisure food containing polysaccharide and fishbone calcium and a preparation method thereof, belonging to the technical field of food processing. The invention provides a leisure food, which is added with fucoidin and/or sea cucumber polysaccharide, wherein the fucoidin and/or the sea cucumber polysaccharide can obviously inhibit the infection of new coronavirus to cells, and the activity of the fucoidin and/or the sea cucumber polysaccharide is not influenced by high-temperature treatment (vacuum freeze drying) in the processing process of the leisure food, so that the leisure food can also prevent and treat the infection of the new coronavirus.)

1. A method for preparing snack food containing polysaccharide and fishbone calcium is characterized in that active substances are added in the process of preparing the snack food; the active substance is fucoidin and/or sea cucumber polysaccharide.

2. The method of claim 1, wherein the method comprises the steps of taking fishbone, soaking the fishbone in yeast solution to remove fishy smell, and cleaning to obtain fishy smell removed fishbone; cooking fishbone without fishy smell, performing microwave treatment, drying and crushing to obtain fishbone powder; blanching fruits and/or vegetables and then grinding to obtain fruit and vegetable paste; mixing fishbone powder, fruit and vegetable paste, active substances, sugar and maltodextrin to obtain a mixture; and forming and drying the mixture to obtain the leisure food.

3. The method of claim 2, wherein the yeast solution is prepared by mixing active dried yeast powder with water.

4. The method for preparing snack food comprising polysaccharide and fishbone calcium as claimed in claim 2 or 3, wherein the concentration of active dry yeast powder in the yeast solution is 5-25 g/L.

5. The method for preparing snack food comprising polysaccharide and fish bone calcium as claimed in any one of claims 2 to 4, wherein the mass ratio of the yeast solution to the fish bone is 5 to 15: 1.

6. The method for preparing snack food comprising polysaccharide and fishbone calcium as claimed in any of claims 2 to 5, wherein the soaking time is 0.5 to 2.5 hours.

7. The method for preparing snack food containing polysaccharide and fishbone calcium as claimed in any of claims 2-6, wherein the blanching is adding fruit and/or vegetable to blanching solution, and treating at 85-98 deg.C for 2-5 min.

8. The method for preparing leisure food containing polysaccharide and fishbone calcium as claimed in any one of claims 2 to 7, wherein the mass ratio of the fishbone powder, the fruit and vegetable paste, the active substance, the sugar and the maltodextrin is 0.25 to 0.5kg:1kg:4 to 1000mg:0.1 to 0.2kg:0.1 to 0.5 kg.

9. The method for preparing a snack food comprising a polysaccharide and calcium fishbone according to any of claims 2 to 8 wherein the drying is vacuum freeze drying.

10. A snack food comprising a polysaccharide and fishbone calcium, wherein the snack food is prepared using the method of any of claims 1-9.

Technical Field

The invention relates to a leisure food containing polysaccharide and fishbone calcium and a preparation method thereof, belonging to the technical field of food processing.

Background

The novel coronavirus (2019-nCoV) is formally classified and named as Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), and is called novel coronavirus (novel coronavirus) for short. After people are infected with coronavirus, the common signs of the person are respiratory symptoms, fever, cough, shortness of breath, dyspnea and the like. In more severe cases, the infection can lead to pneumonia, severe acute respiratory syndrome, renal failure, and even death. Therefore, there is an urgent need to develop products for preventing and treating novel coronavirus infections.

The processing of aquatic products is a main source of fishery economy in China, and a large amount of processing wastes such as fish heads, fish bones and the like are generated in the processing process of the aquatic products, wherein the fish bones contain a large amount of Ca, Fe, Zn, Mg, P and collagen components, so that the fish bone has high nutritional value and development and utilization values.

Along with the development of economy and the improvement of the living standard of people, people have increasingly vigorous demand on leisure food. On the basis of the traditional leisure food, the biological active substances and the nutrient substances are added to endow the leisure food with some probiotic functions and richer nutrition, so that the requirements of consumers on high quality and high nutrition of the leisure food are favorably met, and the market prospect is wide.

Disclosure of Invention

[ problem ] to

The technical problem to be solved by the invention is to provide a leisure food which takes fishbone as a raw material and can prevent and treat the infection of novel coronavirus.

[ solution ]

In order to solve the technical problem, the invention provides a method for preparing leisure food containing polysaccharide and fishbone calcium, which comprises the steps of adding active substances in the process of preparing the leisure food; the active substance is fucoidin and/or sea cucumber polysaccharide.

In one embodiment of the invention, the snack food is a freeze-dried snack food.

In one embodiment of the invention, the method comprises the steps of taking fishbone, soaking the fishbone in yeast solution to remove fishy smell, and cleaning to obtain fishy smell removed fishbone; cooking fishbone without fishy smell, performing microwave treatment, drying and crushing to obtain fishbone powder; blanching fruits and/or vegetables and then grinding to obtain fruit and vegetable paste; mixing fishbone powder, fruit and vegetable paste, active substances, sugar and maltodextrin to obtain a mixture; and forming and drying the mixture to obtain the leisure food.

In one embodiment of the invention, the fishbone is tilapia fishbone, spanish mackerel fishbone, longsnout catfish fishbone and/or tuna fishbone.

In one embodiment of the invention, the yeast solution is obtained by mixing active dry yeast powder with water.

In one embodiment of the invention, the concentration of the active dry yeast powder in the yeast solution is 5-25 g/L.

In one embodiment of the invention, the mass ratio of the yeast solution to the fish bone is 5-15: 1.

In one embodiment of the present invention, the soaking time is 0.5 to 2.5 hours.

In one embodiment of the invention, the cooking is high pressure cooking.

In one embodiment of the invention, the high-pressure cooking is performed at a pressure of 0.1 to 0.16MPa, a temperature of 121 to 126 ℃ and a time of 25 to 50 min.

In one embodiment of the present invention, the microwave treatment is a microwave treatment using a microwave oven.

In one embodiment of the present invention, the microwave treatment has a power of 300-1300W and a time of 30-200 s.

In one embodiment of the present invention, the drying is drying using an oven.

In one embodiment of the present invention, the drying temperature is 80-90 ℃ and the drying time is 2-4 h.

In one embodiment of the present invention, the pulverization is carried out by ultrafine pulverization using an ultrafine pulverizer.

In one embodiment of the present invention, the micronization time is 1 to 5 hours.

In one embodiment of the present invention, the fish bone powder has a particle size of not less than 100 mesh.

In one embodiment of the invention, the fruit is an apple and/or a pear.

In one embodiment of the invention, the vegetable is carrot, pumpkin, purple sweet potato, corn and/or tomato.

In one embodiment of the invention, the blanching is that fruits and/or vegetables are added into a blanching liquid and treated at 85-98 ℃ for 2-5 min; the blanching liquid is sodium erythorbate solution; in the sodium erythorbate solution, the mass of the sodium erythorbate accounts for 0.1-1% of the total mass of the fruits and/or vegetables.

In one embodiment of the invention, the milling is milling with a colloid mill.

In one embodiment of the invention, the fruit and vegetable puree has a particle size of 5 μm.

In one embodiment of the invention, the mass ratio of the fishbone powder, the fruit and vegetable paste, the active substance, the sugar and the maltodextrin is 0.25-0.5 kg:1kg: 4-1000 mg: 0.1-0.2 kg: 0.1-0.5 kg.

In one embodiment of the invention, the sugar is sucrose, fructose, lactose and or xylitol.

In one embodiment of the present invention, the molding is molding using a molding apparatus or a molding die.

In one embodiment of the invention, the drying is vacuum freeze drying.

The invention also provides a leisure food containing polysaccharide and fishbone calcium, which is prepared by using the method.

In one embodiment of the invention, the snack food is a freeze-dried snack food.

[ advantageous effects ]

(1) The invention provides a leisure food, which is added with fucoidin and/or sea cucumber polysaccharide, wherein the fucoidin and/or the sea cucumber polysaccharide can obviously inhibit the infection of new coronavirus to cells, and the activity of the fucoidin and/or the sea cucumber polysaccharide is not influenced by high-temperature treatment (vacuum freeze drying) in the processing process of the leisure food, so that the leisure food can also prevent and treat the infection of the new coronavirus.

(2) The invention provides a leisure food, which is added with fishbone powder prepared from fishbone wastes, so that the leisure food is rich in fishbone calcium.

(3) The invention provides a leisure food which uses fishbone waste generated by aquatic product processing, reduces resource waste and improves the utilization value of raw materials.

(4) The invention provides a snack food, which is prepared by using a processing technology combining high-pressure cooking and microwave to cure fishbones, so that the crispness and the flavor of the fishbones are greatly improved.

(5) The invention provides a snack food, which uses a vacuum drying process in the preparation process, and effectively avoids the loss of nutrient substances in the snack food.

Drawings

FIG. 1: inhibition of new coronaviruses by different concentrations of ascophyllum nodosum fucoidan, abscissa: concentration of ascophyllum nodosum fucoidan, ordinate: infection cell rate (%) — number of viruses entering cells/total number of viruses × 100.

FIG. 2: and (3) mixing SARS-CoV-2 virus with fucoidin with different concentrations to obtain the treated cell immunofluorescence. The concentration of fucoidan is 500, 250, 125, 62.5, 31.3, 15.6 μ g/mL. The negative control was blank medium.

FIG. 3: and (3) mixing SARS-CoV-2 virus with sea cucumber polysaccharide with different concentrations to obtain the processed cell immunofluorescence. The final concentration of sea cucumber polysaccharide is 500, 250, 125, 62.5, 31.3, 15.6, 7.8 and 3.9 mug/mL. The negative control was blank medium.

Detailed Description

The invention is further illustrated with reference to specific examples.

The yeasts referred to in the following examples were purchased from Angel Yeast Ltd; sucrose referred to in the following examples was purchased from Shanghai Ganyuan industries, Ltd; the maltodextrins referred to in the examples below were obtained from Shanxi Leike Biotech Ltd; sodium erythorbate as referred to in the following examples was purchased from north Hebei Runshu Biotech limited; the fishbone referred to in the following examples was purchased from the Dalian seafood market; the apples, carrots and pumpkins referred to in the following examples were purchased from the city of Dalian, a commercial supermarket.