阅读说明：本技术 一种含多糖的鱼谷夹心巧克力豆及其制备方法 (Fish-grain-filled chocolate bean containing polysaccharide and preparation method thereof ) 是由 朱蓓薇 董秀萍 宋爽 赵文宇 祁立波 温成荣 秦磊 启航 刘玉欣 姜鹏飞 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的鱼谷夹心巧克力豆及其制备方法,属于食品加工技术领域。本发明提供了一种鱼谷夹心巧克力豆,此鱼谷夹心巧克力豆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/或海参多糖在鱼谷夹心巧克力豆的加工过程中未经高温处理,活性不会受到影响,因此,此鱼谷夹心巧克力豆也可预防和治疗新型冠状病毒感染。(The invention discloses a fish and grain filled chocolate bean containing polysaccharide and a preparation method thereof, belonging to the technical field of food processing. The invention provides a fish-grain sandwich chocolate bean, 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 fucoidin and/or the sea cucumber polysaccharide are not subjected to high-temperature treatment in the processing process of the fish-grain sandwich chocolate bean, so that the activity of the fish-grain sandwich chocolate bean can not be influenced, and the fish-grain sandwich chocolate bean can also prevent and treat the infection of the new coronavirus.)

1. A method for preparing fish grain-filled chocolate beans, characterized in that the method comprises adding an active substance during the process of preparing the fish grain-filled chocolate beans; the active substance is fucoidin and/or sea cucumber polysaccharide.

2. The method of preparing a fish grain-sandwiched chocolate bean according to claim 1, wherein a raw fish is taken as a whole fish, the raw fish is slaughtered, and a fish meat is taken; soaking fish meat in a lipase solution to remove fishy smell, and cleaning to obtain fishy smell removed fish meat; mincing the fishy smell removed fish meat into paste to obtain pasty fish paste; grinding rice and oat into powder to obtain cereal powder; mixing pasty fish paste, cereal powder, milk powder, white granulated sugar, dextrin, starch, soda powder and water to obtain a mixture; extruding and puffing the mixture to obtain a puffed inner core; cleaning fresh seaweed or salted seaweed, desalting, deodorizing, blanching, and crushing to obtain seaweed raw stock; filtering the seaweed raw pulp, and taking supernatant; mixing the supernatant, maltodextrin, citric acid and apple juice to obtain a mixed solution; drying the mixed solution to obtain seaweed powder; melting the white chocolate to obtain white chocolate paste; mixing the white chocolate syrup, white granulated sugar, milk powder, lactose, seaweed powder and active substances, and then finely grinding to obtain white chocolate syrup; refining the white chocolate slurry to obtain refined white chocolate slurry; adding phospholipids and vanillin into the refined white chocolate mass to obtain chocolate mass; and (4) wrapping the puffed inner core with chocolate liquor to obtain the fish and cereal filled chocolate bean.

3. The method of claim 2, wherein the concentration of lipase in the lipase solution is 10 to 30U/g.

4. The method for preparing a fish grain-filled chocolate bean according to claim 2 or 3, wherein a feed-to-liquid ratio of the fish meat to the lipase solution is 1:5 to 1: 10.

5. The method for preparing the fish-grain filled chocolate bean according to any one of claims 2 to 4, wherein the mass ratio of the pasty fish paste, the grain powder, the milk powder, the white granulated sugar, the dextrin, the starch and the soda powder is 10-20: 50-70: 10-20: 5-10: 0.1-0.3.

6. The method of making a fish grain filled chocolate bean according to any one of claims 2 to 5 wherein the moisture content of the mixture is 20 to 28%.

7. The method for preparing the fish-cereal filled chocolate bean according to any one of claims 2 to 6, wherein the mass ratio of the supernatant to the maltodextrin to the citric acid to the apple juice is 40-60: 0.1-0.3: 0.01-0.03: 10-50: 0.1-0.3: 0.05-0.15: 5-15.

8. The method for preparing the fish and cereal sandwich chocolate bean as claimed in any one of claims 2 to 7, wherein the mass ratio of the white chocolate, the white granulated sugar, the milk powder, the lactose, the seaweed powder and the active substances is 700-900 g, 25-50 g, 10-40 g, 10-18 g, 1-5 g, 3-500 mg.

9. The method of any one of claims 2 to 8, wherein the mass ratio of the puffed inner core to the chocolate liquor is 1:2 to 3.

10. A fish grain filled chocolate bean, characterized in that it is prepared using the method of any one of claims 1 to 9.

Technical Field

The invention relates to a fish grain filled chocolate bean containing polysaccharide 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.

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 invention aims to solve the technical problem of providing fish-grain filled chocolate beans capable of preventing and treating novel coronavirus infection.

[ solution ]

In order to solve the technical problem, the invention provides a method for preparing fish grain-filled chocolate beans, which is characterized in that active substances are added in the process of preparing the fish grain-filled chocolate beans; the active substance is fucoidin and/or sea cucumber polysaccharide.

In one embodiment of the invention, the method comprises the steps of taking the whole raw fish, slaughtering the raw fish, and taking fish meat; soaking fish meat in a lipase solution to remove fishy smell, and cleaning to obtain fishy smell removed fish meat; mincing the fishy smell removed fish meat into paste to obtain pasty fish paste; grinding rice and oat into powder to obtain cereal powder; mixing pasty fish paste, cereal powder, milk powder, white granulated sugar, dextrin, starch, soda powder and water to obtain a mixture; extruding and puffing the mixture to obtain a puffed inner core; cleaning fresh seaweed or salted seaweed, desalting, deodorizing, blanching, and crushing to obtain seaweed raw stock; filtering the seaweed raw pulp, and taking supernatant; mixing the supernatant, maltodextrin, citric acid and apple juice, and homogenizing to obtain a mixed solution; drying the mixed solution to obtain seaweed powder; melting the white chocolate to obtain white chocolate paste; mixing the white chocolate syrup, white granulated sugar, milk powder, lactose, seaweed powder and active substances, and then finely grinding to obtain white chocolate syrup; transferring the chocolate paste into a heat preservation cylinder, and preserving heat at 35-55 ℃ for later use; refining the white chocolate slurry to obtain refined white chocolate slurry; adding phospholipids and vanillin into the refined white chocolate mass to obtain chocolate mass; transferring the chocolate slurry into a heat preservation cylinder, and preserving heat at 40-50 ℃ for later use; and (4) wrapping the puffed inner core with chocolate liquor to obtain the fish and cereal filled chocolate bean.

In one embodiment of the invention, the slaughtering comprises deheading, tailing, skinning, scaling, deboning.

In one embodiment of the invention, the raw fish comprises carp, crucian carp, cod, grass carp and/or mackerel.

In one embodiment of the present invention, the soaking time is 30-50 min.

In one embodiment of the present invention, the concentration of the lipase in the lipase solution is 10 to 30U/g.

In one embodiment of the present invention, the concentration of the lipase in the lipase solution is 20U/g.

In one embodiment of the invention, the lipase is an alkaline lipase.

In one embodiment of the invention, the feed-to-liquid ratio of the fish meat to the lipase solution is 1:5 to 1: 10.

In one embodiment of the present invention, the number of times of cleaning is 1 to 3 times.

In one embodiment of the present invention, the mashing is mashing using a chopper mixer.

In one embodiment of the present invention, the rotation speed of the chopper mixer is 100 to 1000r/min, and the chopping time is 5 to 8 min.

In one embodiment of the invention, the grinding is grinding using a grinder.

In one embodiment of the present invention, the grain powder has a grain size of 40 mesh.

In one embodiment of the invention, the mass ratio of the pasty fish paste, the cereal powder, the milk powder, the white granulated sugar, the dextrin, the starch and the soda powder is 10-20: 50-70: 10-20: 5-10: 0.1-0.3.

In one embodiment of the present invention, the moisture content of the mixture is 20 to 28%.

In one embodiment of the invention, the extrusion puffing is extrusion puffing using a twin screw extrusion puffing machine.

In one embodiment of the present invention, the conditions of the extrusion puffing are: and sequentially feeding, conveying, mixing and preheating the mixture at 80-90 ℃ for 30-80 s, shearing, melting and plasticizing at 120-140 ℃ for 30-80 s, and decompressing, puffing and shaping at 120-125 ℃ for 5-20 s.

In one embodiment of the invention, the seaweed is kelp, asparagus and/or sargassum fusiforme.

In one embodiment of the invention, the desalting is repeatedly washing the seaweed under flowing water for 15-60 min.

In one embodiment of the invention, the deodorization is to put the seaweed into an acetic acid solution and soak the seaweed for 25-45 min at 80-100 ℃; the addition amount of the seaweed in the acetic acid solution is 1: 10-1: 20 kg/L; the concentration of the acetic acid solution is 2.5% (v/v).

In one embodiment of the invention, the blanching is to blanching the seaweed in hot water at 85-95 ℃ for 2-5 min.

In one embodiment of the invention, the crushing is shear crushing; the rotating speed of the shearing and crushing is 4000-10000 rpm, and the time is 60-180 s.

In one embodiment of the invention, the filtration is performed by a 100-200 mesh filter cloth.

In one embodiment of the invention, the mass ratio of the supernatant to the maltodextrin to the citric acid to the apple juice is 40-60: 0.1-0.3: 0.01-0.03: 5-15.

In one embodiment of the invention, the mass ratio of the supernatant, maltodextrin, citric acid and apple juice is 50:0.2:0.02: 10.

In one embodiment of the present invention, the homogenization pressure is 20 to 35MPa, and the number of times is 3 to 5.

In one embodiment of the invention, the drying is spray drying.

In one embodiment of the invention, the inlet air temperature of the spray drying is 190 ℃ and the sample amount is 35L/h.

In one embodiment of the invention, the mass ratio of the white chocolate, the white granulated sugar, the milk powder, the lactose, the seaweed powder and the active substances is 700-900 g, 25-50 g, 10-40 g, 10-18 g, 1-5 g, 3-500 mg.

In one embodiment of the invention, the white granulated sugar must be refined or ground to a sugar powder before mixing.

In one embodiment of the invention, the melting is to a temperature not exceeding 60 ℃.

In one embodiment of the invention, the refining is refining with a refiner to a particle size of less than 25 μm.

In one embodiment of the invention, the refining is refining with a refiner.

In one embodiment of the invention, the refining temperature is 45-50 ℃ and the time is 24-28 h.

In one embodiment of the invention, the mass of the phospholipid accounts for 0.2-0.3% of the total mass of the refined white chocolate paste; the mass of the vanillin accounts for 0.05-0.1% of the total mass of the refined white chocolate paste.

In one embodiment of the invention, the mass ratio of the puffed inner core to the chocolate serum is 1: 2-3.

In one embodiment of the invention, the coating is performed in a sugar pan.

In one embodiment of the invention, the coating comprises the steps of pouring the puffed inner core into a sugar coating pot, starting cold air until the temperature in the pot is 8-10 ℃, then pouring the chocolate serum into the pot, and pouring the chocolate serum into the pot again until the thickness of the chocolate serum on the surface of the puffed inner core reaches 1.8-2.2 mm after the chocolate serum is cooled and crystallized on the surface of the puffed inner core.

The invention also provides fish-grain filled chocolate beans which are prepared by the method.

[ advantageous effects ]

(1) The invention provides a fish-grain sandwich chocolate bean, 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 fucoidin and/or the sea cucumber polysaccharide are not subjected to high-temperature treatment in the processing process of the fish-grain sandwich chocolate bean, so that the activity of the fish-grain sandwich chocolate bean can not be influenced, and the fish-grain sandwich chocolate bean can also prevent and treat the infection of the new coronavirus.

(2) The invention provides fish and grain-filled chocolate beans, which organically combine chocolate, fish, grains and active substances, develop chocolate food with special nutritional value facing the chocolate candy market, and have delicious taste and nutrition.

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 white chocolate referred to in the examples below was purchased from barome chocolate company; the basic lipase (35000U/g) involved in the following examples was purchased from Shenzhen Luweikang Bio, Inc.; the maltodextrins referred to in the examples below were purchased from Shanxi Laike Biotech Ltd; lactose referred to in the following examples was purchased from Yunan biosciences, Inc., Jiangxi; the corn starch referred to in the examples below was purchased from mian de group ltd.