阅读说明：本技术 一种贻贝压片糖果的制备方法及贻贝压片糖果 (Preparation method of mussel tablet candy and mussel tablet candy ) 是由 姜维 刘宇 胡世伟 李世杰 李加亮 于 2019-09-26 设计创作，主要内容包括：本发明属于糖果技术领域。本发明公开了一种贻贝压片糖果的制备方法,其由前处理、酶解、配料、美拉德反应、后处理和压片制成等步骤组成；本发明还公开了一种由上述方法制得的贻贝压片糖果。本发明中的制备方法能够提高压片前粉末的均匀性,减少压片过程中的局部结块等问题,同时也能减少压片机的故障率；能够降低贻贝压片糖中贻贝成分的腥味,并赋予贻贝压片糖以特殊的风味和抗氧化成分,提高贻贝压片糖的品质。(The invention belongs to the technical field of candies. The invention discloses a preparation method of mussel tablet candy, which comprises the steps of pretreatment, enzymolysis, blending, Maillard reaction, post-treatment, tabletting and the like; the invention also discloses mussel pressed candy prepared by the method. The preparation method can improve the uniformity of the powder before tabletting, reduce the problems of local agglomeration and the like in the tabletting process, and simultaneously can reduce the failure rate of the tabletting machine; can reduce the fishy smell of mussel components in the mussel pressed candy, endow the mussel pressed candy with special flavor and antioxidant components, and improve the quality of the mussel pressed candy.)

1. A preparation method of mussel tabletted candy is characterized by comprising the following steps:

a) pretreatment: adding water into mussel meat, crushing to obtain mussel homogenate, boiling the mussel homogenate for 20-30 minutes, and cooling to obtain mussel cooking liquor;

b) enzymolysis: diluting mussel cooking liquor with water, adding protease which is 0.5-2 wt% of the diluted mussel cooking liquor, uniformly mixing, carrying out enzymolysis at 45-60 ℃ for 3-6 hours, and then carrying out enzyme deactivation and filtration to obtain mussel enzymatic hydrolysate;

c) preparing materials: adding 6-9 wt% of maltodextrin, 1-1.5 wt% of maltose syrup, 9-11 wt% of xylitol and 10-15 wt% of lemon juice into the mussel enzymatic hydrolysate, and uniformly mixing;

d) maillard reaction: reacting the raw materials for 2.5-4 hours at 76-84 ℃ and 1.2-1.4 atm;

e) and (3) post-treatment: filtering the mixture obtained after the Maillard reaction, and then carrying out spray drying to obtain a powder mixture;

f) tabletting the powder mixture to obtain the mussel tablet candy.

2. The method for preparing a mussel tabletted candy according to claim 1, wherein the method comprises the following steps:

in the step a), water which is 1.5-2 times of the weight of the mussel meat is added into the mussel meat.

3. The method for preparing a mussel tabletted candy according to claim 1, wherein the method comprises the following steps:

in the step a), air is continuously introduced into the mussel homogenate during the boiling process of the mussel homogenate.

4. The method for preparing a mussel tabletted candy according to claim 3, wherein the method comprises the following steps:

when air is introduced, the introduction amount of the air is 1/4-1/3 of the volume of the mussel homogenate per minute.

5. The method for preparing a mussel tabletted candy according to any of claims 3 or 4, wherein:

and uniformly mixing absolute ethyl alcohol with the volume of 1-3 vol% of the air into the introduced air.

6. The method for preparing a mussel tabletted candy according to claim 1, wherein the method comprises the following steps:

and in the step b), adding water with the weight 1-1.2 times of that of the mussel cooking liquid into the mussel cooking liquid to dilute the mussel cooking liquid.

7. The method for preparing a mussel tabletted candy according to claim 1, wherein the method comprises the following steps:

in the step b), the protease is a compound protease prepared from trypsin, flavourzyme and papain.

8. The method for preparing a mussel tabletted candy according to claim 7, wherein the method comprises the following steps:

the weight ratio of trypsin, flavourzyme and papain in the compound protease is 1: (1.5-2): (0.8 to 1.1).

9. The method for preparing a mussel tabletted candy according to any of claims 7 or 8, wherein:

the weight ratio of trypsin, flavourzyme and papain in the compound protease is 1: 2: 1.

10. a mussel tabletted candy prepared by the method of preparing a mussel tabletted candy as claimed in any of claims 1 to 9.

Technical Field

The invention relates to the technical field of candies, in particular to a mussel tablet candy and a preparation method thereof.

Background

The tablet candy is an important food form, and is generally formed by uniformly mixing a plurality of components and then tabletting. The pressed candy has various packaging forms, is easy to carry, and can take functional, flavored or nutritional ingredients as main ingredients. Mussels contain rich high-quality protein, fat, vitamins and trace elements, have certain medicinal value and are called as 'eggs in sea', but at present, mussels mainly use primary products such as dried mussels and the like, have single product types and low additional values, and are urgently required to develop high-additional-value mussel processing products, and mussel tabletting candies are a better mussel processing product form.

The production mode of the conventional tabletting candy is that various powdery or granular raw materials are generally mixed and then tabletted, so that the uniform and difficult thorough mixing is realized, particularly when the sugar content is high, the heat generated in the mixing process is easy to agglomerate, the uniformity of the product can be influenced, and the fault of the tabletting machine is easy to cause. In addition, there is a need to improve the flavor of mussel tabletted candies, reduce the fishy smell of mussels, and reduce oxidative deterioration of mussel tabletted candies during storage.

Disclosure of Invention

In order to solve the problems, the invention provides a preparation method for preparing mussel pressed candy with proper sugar content, high product uniformity and excellent flavor;

the invention also provides mussel pressed candy.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a preparation method of mussel tabletted candy comprises the following steps:

a) pretreatment: adding water into mussel meat, crushing to obtain mussel homogenate, boiling the mussel homogenate for 20-30 minutes, and cooling to obtain mussel cooking liquor;

b) enzymolysis: diluting mussel cooking liquor with water, adding protease which is 0.5-2 wt% of the diluted mussel cooking liquor, uniformly mixing, carrying out enzymolysis at 45-60 ℃ for 3-6 hours, and then carrying out enzyme deactivation and filtration to obtain mussel enzymatic hydrolysate;

c) preparing materials: adding 6-9 wt% of maltodextrin, 1-1.5 wt% of maltose syrup, 9-11 wt% of xylitol and 10-15 wt% of lemon juice into the mussel enzymatic hydrolysate, and uniformly mixing;

d) maillard reaction: reacting the raw materials for 2.5-4 hours at 76-84 ℃ and 1.2-1.4 atm;

e) and (3) post-treatment: filtering the mixture obtained after the Maillard reaction, and then carrying out spray drying to obtain a powder mixture;

f) tabletting the powder mixture to obtain the mussel tablet candy.

In the step a), mussel homogenate is treated by cooking, wherein the cooking sterilization is firstly performed, and the fishy smell of mussels is removed by cooking to ensure the flavor of the finally prepared tablet sugar;

the Maillard reaction in the step d) is added, so that flavor substances with special fragrance can be obtained through the Maillard reaction, the flavor of the tabletted candy is enriched, meanwhile, an antioxidant component can be generated through the Maillard reaction, and the mussel tabletted candy is prevented from oxidative deterioration in the subsequent storage process;

in the invention, the maltodextrin, the maltose syrup, the xylitol and the lemon juice are directly added into the mussel enzymatic hydrolysate, rather than adding the sugar component into the enzymatic hydrolysate after spray drying as in the prior art, so that some liquid components can be added to provide more functions or further improve the quality, the uniformity of the prepared mixed powder can be improved, the local agglomeration generated in the tabletting process is prevented, the uniform quality of the tabletted candies can be ensured, and the damage of the tabletting machine caused by the local agglomeration can be reduced.

Preferably, in the step a), water which is 1.5-2 times of the weight of the mussel meat is added into the mussel meat.

Preferably, in step a), air is continuously introduced into the mussel homogenate during boiling of the homogenate.

Preferably, when air is introduced, the introduction amount of the air is 1/4-1/3 of the volume of the mussel homogenate per minute.

Preferably, absolute ethanol is uniformly mixed with the air in an amount of 1 to 3vol% based on the volume of the air.

Preferably, in the step b), water which is 1-1.2 times of the weight of the mussel cooking liquor is added into the mussel cooking liquor to dilute the mussel cooking liquor.

Preferably, in step b), the protease is a complex protease prepared from trypsin, flavourzyme and papain.

Preferably, the weight ratio of trypsin, flavourzyme and papain in the compound protease is 1: (1.5-2): (0.8 to 1.1).

Preferably, the weight ratio of trypsin, flavourzyme and papain in the compound protease is 1: 2: 1.

a mussel tablet candy prepared by the preparation method of the mussel tablet candy is provided.

Therefore, the invention has the following beneficial effects:

(1) the preparation method can improve the uniformity of the powder before tabletting, reduce the problems of local agglomeration and the like in the tabletting process, and simultaneously can reduce the failure rate of the tabletting machine;

(2) the preparation method can reduce the fishy smell of the mussel component in the mussel pressed candy, endow the mussel pressed candy with special flavor and antioxidant components, and improve the quality of the mussel pressed candy.

Detailed Description

The technical solution of the present invention will be further described with reference to the following embodiments.

It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the present invention, all the equipments and materials are commercially available or commonly used in the industry, and the methods in the following examples are conventional in the art unless otherwise specified.