阅读说明：本技术 一种腐婢-鱼鳞复配凝胶的制备方法 (Preparation method of premna microphylla-fish scale compound gel ) 是由 袁丽 孔云菲 余青青 石彤 熊治渝 高瑞昌 于 2021-07-02 设计创作，主要内容包括：本发明属于水产品加工及其废弃物利用领域,涉及一种腐婢-鱼鳞复配凝胶的制备方法。步骤为：首先称取腐婢粉末,加入去离子水,磁力搅拌后用纱布过滤得到腐婢提取液；然后称取鱼鳞,加入去离子水,恒温水浴加热,纱布过滤得到鱼鳞提取液；将腐婢提取液与鱼鳞提取液进行复配,得到的混合物经冷藏后,得到腐婢-鱼鳞复配凝胶；最后测定腐婢-鱼鳞复配凝胶的质构性能,以凝胶强度的大小作为评判凝胶质构性能的标准,以此判断腐婢-鱼鳞复配凝胶的凝胶性能,评价凝胶品质。本发明使用的鱼鳞安全环保,属于废物循环再利用,在复合凝胶形成过程中鱼鳞提取液和腐婢提取液存在协同效应,腐婢-鱼鳞复合凝胶的凝胶强度显著增加,产生了意想不到的突出效果。(The invention belongs to the field of aquatic product processing and waste utilization thereof, and relates to a preparation method of a premna microphylla-fish scale compound gel. The method comprises the following steps: firstly, weighing Japanese premna herb powder, adding deionized water, magnetically stirring, and filtering with gauze to obtain Japanese premna herb extract; weighing the fish scales, adding deionized water, heating in a constant-temperature water bath, and filtering with gauze to obtain a fish scale extracting solution; compounding the premna microphylla extract and the fish scale extract, and refrigerating the obtained mixture to obtain premna microphylla-fish scale compound gel; and finally, measuring the texture performance of the premna microphylla-fish scale compound gel, and judging the gel performance of the premna microphylla-fish scale compound gel by taking the gel strength as a standard for judging the texture performance of the gel, so as to evaluate the gel quality. The fish scale used in the invention is safe and environment-friendly, belongs to waste recycling, and has synergistic effect with the Japanese premna herb extract in the process of forming the composite gel, so that the gel strength of the Japanese premna herb-fish scale composite gel is obviously increased, and unexpected outstanding effect is generated.)

1. A preparation method of Japanese premna herb-fish scale compound gel is characterized by comprising the following preparation steps:

(1) preparing a premna microphylla extract: weighing Japanese premna herb powder, adding deionized water, magnetically stirring, and filtering with gauze to obtain Japanese premna herb extract;

(2) preparing a fish scale extracting solution: weighing fish scales, adding deionized water, heating in a constant-temperature water bath, and filtering with gauze to obtain a fish scale extracting solution for later use;

(3) compounding: compounding the premna microphylla extract and the fish scale extract according to a certain proportion, and refrigerating the mixture obtained after compounding at a certain temperature to obtain premna microphylla-fish scale compound gel; the compounding ratio of the premna microphylla extract to the fish scale extract is 1: 5-7;

(4) determining the texture performance of the premna microphylla-fish scale compound gel: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3 g; recording the breaking force after compression;

(5) the gel strength is used as the standard for judging the gel structure performance, so that the gel performance of the premna microphylla-fish scale compound gel is judged, and the gel quality is evaluated.

2. The preparation method of a premna microphylla-fish scale compound gel according to claim 1, wherein the mass ratio of premna microphylla powder to deionized water in step (1) is 2: 100.

3. the preparation method of a fubi-fish scale compound gel according to claim 1, wherein the magnetic stirring time in step (1) is 20-60 min.

4. The preparation method of a fubi-fish scale compound gel according to claim 1, wherein the mass ratio of the fish scales to the deionized water in the step (2) is 10: 100.

5. the preparation method of a fubi-fish scale compound gel according to claim 1, wherein the conditions of the thermostatic water bath in the step (2) are as follows: and (3) performing temperature control at 90 ℃ for 30-60 min.

6. The preparation method of a fubi-fish scale compound gel according to claim 1, wherein in the step (3), the compounding ratio of the fubi extract to the fish scale extract is 1: 6.

7. the preparation method of a fubi-fish scale compound gel according to claim 1, wherein the certain temperature in step (3) is 4 ℃ and the refrigerating time is 30-60 min.

Technical Field

The invention relates to the field of aquatic product processing and waste utilization thereof, in particular to a preparation method of a premna microphylla-fish scale compound gel.

Background

Japanese premna herb leaves, also called "Doufuchai", belong to the family Verbenaceae and are widely distributed in mountain areas, and Japanese premna herb leaf extract has been reported to have various functions of bleeding inhibition, fatigue resistance, cholesterol reduction and the like. The Japanese premna herb leaves are rich in pectin, but can not be gelatinized by themselves, so the local method for eating Japanese premna herb leaves is to extract the Japanese premna herb leaves by hot water and then add plant ash to prepare the 'mung bean curd', and the Japanese premna herb leaves can be eaten in summer. However, the plant ash is complex and unfixed in composition, and potential safety hazards such as excessive heavy metals and the like may exist, so that the popularization of the product is not facilitated. In recent years, researches on substitutes for plant ash have been carried out, and at present, the main focus is on using chemical metal ions as a cross-linking agent to enable pectin to form a network structure so as to form gel, such as MgCl2, phosphate and the like, and using the metal ions and the good water retention effect thereof to promote the formation of gel, but the gel strength is not enough and has potential physical hazard, so that a safe natural substance is urgently needed to be found to replace plant ash and chemical substances so as to prepare a fine-performance Japanese premna herb gel product.

The fish scale is rich in protein, iron, zinc, calcium and various trace elements necessary for human body, has good nutritive value, can form gel by itself after being extracted by hot water and cooled, and does not need to be added with other chemical gelling agents. However, fish scales are used as waste products of aquatic product processing, which causes a great waste of resources and a potential environmental problem.

Disclosure of Invention

The invention objectively evaluates the gelling effect of the compound of the Japanese premna herb and the Japanese premna herb by adjusting the proportion of the Japanese premna herb extract to the fish scale extract and according to the size of the gel strength, provides a feasible theoretical basis for the preparation of Japanese premna herb gel, and provides a method for preparing the Japanese premna herb gel, which can promote the industrial and safe production and popularization of the Japanese premna herb food with strong regionality and seasonality and simultaneously utilize the fish scale aquatic product processing waste.

In order to realize the technical purpose, the invention provides a preparation method of premna microphylla-fish scale compound gel, which comprises the following steps:

(1) preparing a premna microphylla extract: weighing Japanese premna herb powder, adding deionized water, magnetically stirring, and filtering with gauze to obtain Japanese premna herb extract;

(2) preparing a fish scale extracting solution: weighing fish scales, adding deionized water, heating in a constant-temperature water bath, and filtering with gauze to obtain a fish scale extracting solution for later use;

(3) compounding: compounding the premna microphylla extract and the fish scale extract according to a certain proportion, and refrigerating the mixture obtained after compounding at a certain temperature to obtain premna microphylla-fish scale compound gel; the compounding ratio of the premna microphylla extract to the fish scale extract is 1: 5-7;

(4) determining the texture performance of the premna microphylla-fish scale compound gel: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3 g; recording the force of rupture (g) after compression;

(5) the gel strength is used as the standard for judging the gel structure performance, so that the gel performance of the premna microphylla-fish scale compound gel is judged, and the gel quality is evaluated.

Preferably, the mass ratio of the Japanese premna herb powder to the deionized water in the step (1) is 2: 100.

preferably, the magnetic stirring time in the step (1) is 20-60 min.

Preferably, the mass ratio of the fish scales to the deionized water in the step (2) is 10: 100.

preferably, the conditions of the thermostatic water bath in the step (2) are as follows: the temperature is 90 ℃, and the time is 30-60 min.

Preferably, the compounding ratio of the premna microphylla extract to the fish scale extract in the step (3) is 1: 6.

preferably, the certain temperature condition in the step (3) is 4 ℃ and the refrigerating time is 30-60 min.

The invention has the beneficial effects that:

the fish scale used in the invention is safe and environment-friendly, belongs to waste recycling, the fish scale extracting solution and the Japanese premna herb extracting solution have synergistic effect in the process of forming the composite gel, the proportion of the two extracting solutions must be controlled in a proper range, and the proportion of the Japanese premna herb extracting solution to the fish scale extracting solution is 1: 5-7; after the Japanese premna herb extract and the fish scale extract are compounded in the interval, the gel strength of the Japanese premna herb-fish scale compound gel is obviously increased, and an unexpected outstanding effect is generated; on one hand, after the fish scale extracting solution and the Japanese premna herb extracting solution are mixed, pectin in the extracting solution is filled in a net structure formed by fish scale gelatin, so that the system space structure is more compact, and the gel strength of the composite gel is increased; on the other hand, the addition of the Japanese premna herb extract can form a metal ion crosslinking effect, and metal ions in the fish scale extract and pectin in the Japanese premna herb extract generate a crosslinking effect, so that a new space network structure except a gelatin network structure is formed; in addition, the two network structures are mutually crosslinked under the action of hydrogen bonds, ionic bonds and the like in the system, so that the system is more compact, and the gel strength is increased.

Detailed Description

Comparative example 1:

the invention comprises the preparation of the Japanese premna herb leaf extract:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 30min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) cold preserving Japanese premna herb extract at 4 deg.C for 1 hr;

(3) the results show that the extract of Japanese premna alone cannot form a gel.

Comparative example 2:

the traditional method for preparing the Japanese premna herb gel-plant ash comprises the following specific steps:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 30min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) preparing a plant ash extracting solution: weighing 1.0g of plant ash, adding 100mL of deionized water, stirring uniformly, and filtering with gauze to obtain a plant ash extracting solution for later use;

(3) compounding: japanese premna herb extract: the plant ash extracting solution is prepared from 25 parts by weight: 1, compounding, placing at 4 ℃ for cold storage for 1h, and measuring and calculating the gel strength.

(4) And (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3g, and the breaking force (g) after compression is recorded;

(5) and (3) evaluating the gelling effect of the plant ash on the premna microphylla extract by taking the gel strength as a standard for evaluating the gel texture performance.

(6) The gel strength of the set of samples was calculated to be 54.5 g.mm by measurement.

Comparative example 3:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 30min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) preparing a plant ash extracting solution: weighing 1.0g of potassium phosphate, adding 50mL of deionized water, stirring uniformly, and filtering with gauze to obtain a plant ash extracting solution for later use;

(3) compounding: the proportion of the Japanese premna herb extract to the potassium phosphate extract is 25: 1, compounding, placing at 4 ℃ for cold storage for 1h, and measuring and calculating the gel strength.

(4) And (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3g, and the breaking force (g) after compression is recorded;

(5) and (3) evaluating the gelling effect of the plant ash on the premna microphylla extract by taking the gel strength as a standard for evaluating the gel texture performance.

(6) The gel strength of this set of samples was calculated to be 59.7 g.mm.

Comparative example 4:

the method comprises the steps of preparing a fish scale extracting solution, preparing fish scale gel, measuring the texture and performance of the fish scale gel, processing data and the like, and specifically comprises the following steps:

a preparation method of fish scale gel is characterized by comprising the following steps:

(1) preparing a fish scale extracting solution: weighing 25.0g of fish scales, adding 250mL of deionized water, carrying out constant-temperature water bath at 90 ℃ for 1h, and filtering with gauze to obtain a fish scale extracting solution for later use;

(2) preparing fish scale gel: refrigerating the fish scale extracting solution obtained in the step (1) at 4 ℃ for 1h to prepare fish scale gel;

(3) and (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3g, and the breaking force (g) after compression is recorded;

(4) and (3) evaluating the gelling performance of the fish scale extracting solution by taking the gel strength as a standard for evaluating the gel texture performance.

(5) The gel strength of the fish scale gel is 49.0 g.mm through measurement calculation.

Example 1:

the preparation method comprises the steps of preparation of a Japanese premna herb leaf extracting solution, preparation of a fish scale extracting solution, compounding, measurement of texture performance, data processing and the like, and specifically comprises the following steps:

a preparation method of Japanese premna herb-fish scale compound gel is characterized by comprising the following steps:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 30min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) preparing a fish scale extracting solution: weighing 25.0g of fish scales, adding 250mL of deionized water, carrying out constant-temperature water bath at 90 ℃ for 1h, and filtering with gauze to obtain a fish scale extracting solution for later use;

(3) compounding: japanese premna herb extract: scale extract is prepared by mixing the following components in proportion of 1: 7 compounding, placing at 4 ℃ for refrigeration for 1h after compounding, measuring and calculating the gel strength, and investigating the gelling effect of the compound of the premna microphylla and the fish scales by contrasting a fish scale extracting solution and a traditional manufacturing method;

(4) and (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3g, and the breaking force (g) after compression is recorded;

(5) the gel strength is used as the standard for judging the gel texture performance so as to evaluate the quality of the fubi-fish scale compound gel.

(6) The gel strength of the set of samples was calculated to be 82.6 g.mm.

Example 2:

the preparation method comprises the steps of preparation of a Japanese premna herb leaf extracting solution, preparation of a fish scale extracting solution, compounding, measurement of texture performance, data processing and the like, and specifically comprises the following steps:

a preparation method of Japanese premna herb-fish scale compound gel is characterized by comprising the following steps:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 40min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) preparing a fish scale extracting solution: weighing 25.0g of fish scales, adding 250mL of deionized water, carrying out constant-temperature water bath at 90 ℃ for 50min, and filtering with gauze to obtain a fish scale extracting solution for later use;

(3) compounding: japanese premna herb extract: scale extract is prepared by mixing the following components in proportion of 1: 6 compounding, placing at 4 ℃ for refrigeration for 1h after compounding, measuring the gel strength, and investigating the gelling effect of the compound of the premna microphylla and the fish scales by contrasting a fish scale extracting solution and a traditional manufacturing method;

(4) and (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3g, and the breaking force (g) after compression is recorded;

(5) the gel strength is used as the standard for judging the gel texture performance so as to evaluate the quality of the fubi-fish scale compound gel.

(6) The gel strength of this group of samples was calculated to be 89.9 g.mm by measurement.

Example 3:

the preparation method comprises the steps of preparation of a Japanese premna herb leaf extracting solution, preparation of a fish scale extracting solution, compounding, measurement of texture performance, data processing and the like, and specifically comprises the following steps:

a preparation method of Japanese premna herb-fish scale compound gel is characterized by comprising the following steps:

(1) preparing a premna microphylla extract: weighing 4.0g of Japanese premna herb powder, adding 200mL of deionized water, magnetically stirring for 50min, and filtering with gauze to obtain Japanese premna herb extract for later use;

(2) preparing a fish scale extracting solution: weighing 25.0g of fish scales, adding 250mL of deionized water, carrying out constant-temperature water bath at 90 ℃ for 40min, and filtering with gauze to obtain a fish scale extracting solution for later use;

(3) compounding: japanese premna herb extract: scale extract is prepared by mixing the following components in proportion of 1: 5 compounding, placing at 4 ℃ for refrigeration for 1h after compounding, measuring the gel strength, and investigating the gelling effect of the compound of the premna microphylla and the fish scales by contrasting a fish scale extracting solution and a traditional manufacturing method;

(4) and (3) measuring the texture performance: the used instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a p/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 5 mm; the trigger force is 3 g; recording the force of rupture (g) after compression;

(5) the gel strength is used as the standard for judging the gel texture performance so as to evaluate the quality of the fubi-fish scale compound gel.

(6) The gel strength of this group of samples was calculated to be 79.3 g.mm.

The gel strength of the sample prepared by the method can reach 89.9 g.mm, which is obviously higher than that of the products in comparative examples 1-4, wherein the gel strength of the product added with potassium phosphate in comparative example 3 is only 59.7 g.mm, and the gel strength of the method is improved by 50.6 percent compared with that of comparative example 3; the method achieves unexpected remarkable effects while realizing the recycling of waste. Meanwhile, the fish scale protein powder disclosed by the invention fuses abundant proteins, iron, zinc and calcium in the fish scales and various trace elements necessary for a human body, and the nutritional value of the fish scale protein powder is improved.

Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.