阅读说明：本技术 一种恒温高稳鱼蛋白胶冻的制备方法 (Preparation method of constant-temperature high-stability fish protein jelly ) 是由 王旭梅 涂宗财 孙庆 黄涛 柳晨娜 程晨 张群 胡祥飞 王辉 温平威 于 2021-02-03 设计创作，主要内容包括：本发明公开了一种恒温高稳鱼蛋白胶的制备方法,包括以下步骤：S1、复合有机酸的超声波起发处理；S2、低温速冻；S3、微波恒温解聚：采用微波加热的方式解聚经步骤S2速冻的鱼皮；S4、鱼蛋白胶-洋车前子壳粉混合体系制备；S5、脉冲电场处理∶采用脉冲电场处理步骤S4得到的鱼蛋白胶-洋车前子壳粉混合体系,制备恒温高稳鱼蛋白胶。本发明采用上述恒温高稳鱼蛋白胶的制备方法,克服了现有技术制备的鱼蛋白胶凝胶强度差的特点,制备的鱼蛋白胶具有良好的凝胶性能,同时恒温高稳,为开发鱼蛋白胶相关产品提供新原料。(The invention discloses a preparation method of a constant-temperature high-stability fish protein adhesive, which comprises the following steps: s1, ultrasonic wave initiating treatment of the composite organic acid; s2, quick-freezing at low temperature; s3, microwave constant-temperature depolymerization: depolymerizing the quick-frozen fish skin obtained in the step S2 by adopting a microwave heating mode; s4, preparing a fish protein glue-psyllium husk powder mixing system; s5, pulsed electric field treatment, namely, the fish protein glue-psyllium husk powder mixed system obtained in the step S4 is treated by the pulsed electric field to prepare the constant-temperature high-stability fish protein glue. The preparation method of the constant-temperature high-stability fish protein glue overcomes the defect that the fish protein glue prepared by the prior art has poor gel strength, has good gel performance and high constant temperature stability, and provides a new raw material for developing related products of the fish protein glue.)

1. A preparation method of constant-temperature high-stability fish protein glue is characterized by comprising the following steps: the method comprises the following steps:

s1 ultrasonic wave initiation treatment of composite organic acid

Soaking snakehead skin by using composite organic acid, simultaneously initiating the snakehead skin by using ultrasonic waves, and unfolding a compact spiral structure of collagen in the snakehead skin to loosen the structure;

s2, quick freezing at low temperature

Quickly freezing the fish skin obtained in the step S1 to form a stable triple helix in the molecular structure of the protein;

s3 microwave constant temperature depolymerization

Depolymerizing the fish skin quickly frozen in the step S2 by adopting a microwave heating mode, and dissolving macromolecular fish protein glue molecules in water to obtain a fish protein glue solution;

s4 preparation of fish protein glue-psyllium husk powder mixing system

Adding the psyllium shell powder into the fish protein glue solution obtained in the step S3, and then stirring and uniformly mixing to form a fish protein glue-psyllium shell powder mixed system;

s5 pulsed electric field treatment

And (4) processing the fish protein glue-psyllium husk powder mixed system obtained in the step S4 by adopting a pulse electric field to carry out covalent reaction to the fish protein glue-psyllium husk powder mixed system so as to form a stable fish protein glue-psyllium husk covalent system.

2. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: fish skin in step S1: the ratio of the composite organic acid is 1: 2-5;

the composite organic acid comprises citric acid and malic acid, and the adding ratio is 2-5: 2-3;

ultrasonic treatment parameters: the power of the ultrasonic wave is 400-600W/m³The temperature is 45-60 ℃, and the ultrasonic time is 30-60 min.

3. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: and step S2, the fish skin is put into a freezer with the freezing temperature of-80 ℃ for quick freezing.

4. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: in step S3, the microwave treatment power is 200-400W, and the depolymerization time is 0.5-1 h.

5. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: in the step S4, the fish protein glue-Plantago ovata husk powder mixed solution comprises the following components in percentage by weight: 3-5% of fish protein glue, 0.1-0.2% of psyllium husk powder and the balance of water.

6. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: in the step S4, uniformly mixing by using dynamic high-pressure micro jet flow;

dynamic high-pressure micro-jet mixing processing parameters: the treatment pressure is 90-120 MPa, and the treatment is carried out for 1-3 times.

7. The preparation method of the constant-temperature high-stability fish protein glue according to claim 1, characterized by comprising the following steps: in the step S5, the processing intensity of the pulse electric field is 30kV/cm, and the processing time is 30-60S.

Technical Field

The invention relates to a freshwater fish byproduct processing technology, in particular to a preparation method of a constant-temperature high-stability fish protein gel.

Background

The snakehead is one of the important freshwater fishes in China, has the functions of tonifying spleen and qi, removing blood stasis and promoting tissue regeneration, inducing diuresis and reducing edema, relieving dyspepsia and the like, and has higher nutritional value and medicinal value. The fish protein glue prepared by moderate hydrolysis of byproducts of snakehead processing, such as fish skin, has certain gel strength, but has poorer gel strength compared with mammalian gelatin, and the gel strength can be effectively improved after moderate modification.

Plantago asiatica (Psyllium) is a herb native to India, Iran, etc., and Psyllium husk powder is produced by processing and grinding Plantago asiatica seeds. Because the psyllium husk powder contains abundant colloidal substances, a substance with certain viscosity can be formed after water absorption.

The invention takes snakehead fish skin as the raw material, the prepared fish protein glue has good gel property and high stability at constant temperature, and can provide new raw materials for developing fish protein glue related products.

Disclosure of Invention

The invention aims to provide a preparation method of a constant-temperature high-stability fish protein gel, which overcomes the defects of poor gel property and elasticity of the fish protein gel and poor sense and quality caused by poor gel strength of the fish protein gel prepared by the prior art, and the prepared fish protein gel has good gel property and high constant temperature stability and provides a new raw material for developing related products of the fish protein gel.

In order to realize the aim, the invention provides a preparation method of constant-temperature high-stability fish protein glue, which comprises the following steps:

s1 ultrasonic wave initiation treatment of composite organic acid

Soaking snakehead skin by using composite organic acid, simultaneously initiating the snakehead skin by using ultrasonic waves, and unfolding a compact spiral structure of collagen in the snakehead skin to loosen the structure;

s2, quick freezing at low temperature

Quickly freezing the fish skin obtained in the step S1 to form a stable triple helix in the molecular structure of the protein;

s3 microwave constant temperature depolymerization

Depolymerizing the fish skin quickly frozen in the step S2 by adopting a microwave heating mode, and dissolving macromolecular fish protein glue molecules in water to obtain a fish protein glue solution;

s4 preparation of fish protein glue-psyllium husk powder mixing system

Adding the psyllium shell powder into the fish protein glue solution obtained in the step S3, and then stirring and uniformly mixing to form a fish protein glue-psyllium shell powder mixed system;

s5 pulsed electric field treatment

And (4) processing the fish protein glue-psyllium husk powder mixed system obtained in the step S4 by adopting a pulse electric field to carry out covalent reaction to the fish protein glue-psyllium husk powder mixed system so as to form a stable fish protein glue-psyllium husk covalent system.

Preferably, the ratio of the fish skin (g) to the composite organic acid (v) in the step S1 is 1: 2-5;

the composite organic acid comprises citric acid and malic acid, and the adding ratio is 2-5: 2-3;

ultrasonic treatment parameters: the power of the ultrasonic wave is 400-600W/m³The temperature is 45-60 ℃, and the ultrasonic time is 30-60 min.

Preferably, the fish skin is quickly frozen in a freezer with a quick freezing temperature of-80 ℃ in step S2.

Preferably, the microwave treatment power in step S3 is 200-400W, and the depolymerization time is 0.5-1 h.

Preferably, in the step S4, the fish protein glue-psyllium husk powder mixed solution comprises the following components in percentage by weight: 3-5% of fish protein glue, 0.1-0.2% of psyllium husk powder and the balance of water.

Preferably, in step S4, dynamic high-pressure micro-jet is used for blending;

dynamic high-pressure micro-jet mixing processing parameters: the treatment pressure is 90-120 MPa, and the treatment is carried out for 1-3 times.

Preferably, in step S5, the pulse electric field treatment intensity is 30kV/cm, and the treatment time is 30-60S.

Therefore, the preparation method of the constant-temperature high-stability fish protein adhesive is adopted, and the ultrasonic wave initiating technology of the compound organic acid is adopted to expand the compact spiral structure of the collagen in the fish skin; forming stable three-strand spiral by low-temperature quick freezing; depolymerizing at constant temperature by using microwave to dissolve fish protein glue molecules in water; adding Plantago ovata husk powder, and uniformly mixing by adopting dynamic high-pressure microjet (DHPM); a pulse electric field technology is adopted to promote the covalent reaction of the fish protein glue and the Plantago ovata husk powder to form a stable fish protein glue-Plantago ovata husk powder mixed system. The prepared fish protein glue has good gel property and high stability at constant temperature, and provides a new raw material for developing fish protein glue related products. The invention discloses a fish protein glue-psyllium husk powder mixing system prepared based on an ultrasonic wave initiating technology of compound organic acid, low-temperature quick freezing, microwave constant-temperature depolymerization, DHPM homogenizing and mixing and a pulsed electric field technology.

The technical solution of the present invention is further described in detail by the following examples.

Detailed Description

The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.

For further explanation, four examples are set forth.

The first embodiment comprises the following steps:

s1 ultrasonic wave initiation treatment of composite organic acid

Soaking snakehead skin by using composite organic acid, simultaneously initiating the snakehead skin by using ultrasonic waves, and unfolding a compact spiral structure of collagen in the snakehead skin to loosen the structure;

preferably, the ratio of the fish skin to the composite organic acid in the step S1 is 1: 3; the composite organic acid comprises citric acid and malic acid, and the adding ratio is 3: 2; ultrasonic treatment parameters: the ultrasonic power is 500W/m³The temperature is 45 ℃, and the ultrasonic time is 45 min.

S2, quick freezing at low temperature

Quickly freezing the fish skin obtained in the step S1 to form a stable triple helix in the molecular structure of the protein;

preferably, the fish skin is quickly frozen in a freezer with a quick freezing temperature of-80 ℃ for 3 hours in step S2.

S3 microwave constant temperature depolymerization

Depolymerizing the fish skin quickly frozen in the step S2 by adopting a microwave heating mode, and dissolving macromolecular fish protein glue molecules in water to obtain a fish protein glue solution;

preferably, the microwave treatment power in step S3 is 240W, and the depolymerization time is 0.5 h.

S4 preparation of fish protein glue-psyllium husk powder mixing system

Adding the psyllium shell powder into the fish protein glue solution obtained in the step S3, and then stirring and uniformly mixing to form a fish protein glue-psyllium shell powder mixed system;

wherein Plantago ovata husk powder (Psylium husk powder) is prepared from Plantago ovata husk, and its main ingredient is water soluble dietary fiber, and has effects of low energy, regulating intestinal flora, loosening bowel to relieve constipation, etc. Plantago ovata husk powder expands when meeting water to form a jelly-like gel mass which is the name of "king of land colloid". Because of the efficacy of beautifying and slimming, the Chinese medicinal composition is deeply favored by women.

Preferably, in the step S4, the fish protein glue-psyllium husk powder mixed solution comprises the following components in percentage by weight: 4% of fish protein glue, 0.2% of psyllium husk powder and the balance of water. In the step S4, uniformly mixing by using dynamic high-pressure micro jet flow; dynamic high-pressure micro-jet mixing processing parameters: the treatment pressure is 90MPa, and the treatment is carried out for 2 times.

S5 pulsed electric field treatment

And (4) processing the fish protein glue-psyllium husk powder mixed system obtained in the step S4 by adopting a pulse electric field to carry out covalent reaction to the fish protein glue-psyllium husk powder mixed system so as to form a stable fish protein glue-psyllium husk covalent system.

Preferably, the pulsed electric field treatment intensity in step S5 is 60kV/cm, and the treatment time is 60S.

And (3) measuring the gel strength:

pouring the modified fish protein gelatin solution into a small beaker of 25mL, and placing the beaker in a constant temperature incubator at 10 ℃ for 18 h; the gel strength of the colloid was determined using a texture analyzer. The measurement parameters were as follows: the probe is P/0.5R, the testing speed is 1mm/s, and the gel strength is the maximum pressure born by the probe when the probe presses the fish scale gelatin for 4 mm.

And (3) measuring the melting temperature:

and pouring the modified fish protein gelatin solution into a test tube, and reserving a certain space at the top end of the test tube. Placing into a refrigerator at 4 deg.C for 18 h. Then, the tube was placed in a 10 ℃ water bath circulation tank, at which time the space in the tube not filled with the fish protein glue was at the bottom of the tube. And (3) setting a water bath tank to heat up at the speed of 0.5 ℃/min, wherein the temperature at which bubbles at the bottom of the test tube start to move upwards is the glue melting temperature of the modified fish protein glue.

And (3) texture determination:

pouring the modified fish protein gelatin solution into a mould, and incubating for 16h at 4 ℃. Taking out the colloid, cutting into small cylindrical colloid with diameter of 2.2cm and height of 1.5cm, performing texture detection with texture analyzer, probe P/36R and deformation amount of 40%, and performing cycle measurement twice at probe moving speed of 1.0mm/s before, during and after measurement.

The second embodiment comprises the following steps:

s1 ultrasonic wave initiation treatment of composite organic acid

Soaking snakehead skin by using composite organic acid, simultaneously initiating the snakehead skin by using ultrasonic waves, and unfolding a compact spiral structure of collagen in the snakehead skin to loosen the structure;

preferably, the ratio of the fish skin (g) to the composite organic acid (v) in the step S1 is 1: 3; the composite organic acid comprises citric acid and malic acid, and the adding ratio is 3: 2; ultrasonic treatment parameters: the power of the ultrasonic wave is500W/m³The temperature is 45 ℃, and the ultrasonic time is 45 min.

S2, quick freezing at low temperature

Quickly freezing the fish skin obtained in the step S1 to form a stable triple helix in the molecular structure of the protein;

preferably, the fish skin is quickly frozen in a freezer with a quick freezing temperature of-80 ℃ for 3 hours in step S2.

S3 microwave constant temperature depolymerization

Depolymerizing the fish skin quickly frozen in the step S2 by adopting a microwave heating mode, and dissolving macromolecular fish protein glue molecules in water to obtain a fish protein glue solution;

preferably, the microwave treatment power in step S3 is 240W, and the depolymerization time is 0.5 h.

S4 preparation of fish protein glue-psyllium husk powder mixing system

Adding the psyllium shell powder into the fish protein glue solution obtained in the step S3, and then stirring and uniformly mixing to form a fish protein glue-psyllium shell powder mixed system;

preferably, in the step S4, the fish protein glue-psyllium husk powder mixed solution comprises the following components in percentage by weight: 4% of fish protein glue, 0.1% of psyllium husk powder and the balance of water. In the step S4, uniformly mixing by using dynamic high-pressure micro jet flow; dynamic high-pressure micro-jet mixing processing parameters: the treatment pressure is 90MPa, and the treatment is carried out for 2 times.

S5 pulsed electric field treatment

Processing the fish protein glue-psyllium husk powder mixed system obtained in the step S4 by using a pulse electric field to perform covalent reaction to form a stable fish protein glue-psyllium husk covalent system;

preferably, the pulse electric field treatment intensity in step S5 is 60kWcm, and the treatment time is 60S.

The gel strength, gel melting temperature and texture of the modified fish protein glue were determined as in example 1.

Example three, comprising the steps of:

s1 ultrasonic wave initiation treatment of composite organic acid

Soaking snakehead skin by using composite organic acid, simultaneously initiating the snakehead skin by using ultrasonic waves, and unfolding a compact spiral structure of collagen in the snakehead skin to loosen the structure;

preferably, the ratio of the fish skin to the composite organic acid in the step S1 is 1: 3; the composite organic acid comprises citric acid and malic acid, and the adding ratio is 3: 2; ultrasonic treatment parameters: the ultrasonic power is 500W/m³The temperature is 45 ℃, and the ultrasonic time is 45 min.

S2, quick freezing at low temperature

Quickly freezing the fish skin obtained in the step S1 to form a stable triple helix in the molecular structure of the protein;

preferably, the fish skin is quickly frozen in a freezer with a quick freezing temperature of-80 ℃ for 3 hours in step S2.

S3 microwave constant temperature depolymerization

Depolymerizing the fish skin quickly frozen in the step S2 by adopting a microwave heating mode, and dissolving macromolecular fish protein glue molecules in water to obtain a fish protein glue solution;

preferably, the microwave treatment power in step S3 is 150W, and the depolymerization time is 0.5 h.

S4 preparation of fish protein glue-psyllium husk powder mixing system

Adding the psyllium shell powder into the fish protein glue solution obtained in the step S3, and then stirring and uniformly mixing to form a fish protein glue-psyllium shell powder mixed system;

preferably, in step S4, the mixture of fish protein gelatin and psyllium husk powder comprises 5% of fish protein gelatin, 0.1% of psyllium husk powder, and the balance water. In the step S4, uniformly mixing by using dynamic high-pressure micro jet flow; dynamic high-pressure micro-jet mixing processing parameters: the treatment pressure is 90MPa, and the treatment is carried out for 2 times.

S5 pulsed electric field treatment

Processing the fish protein glue-psyllium husk powder mixed system obtained in the step S4 by using a pulse electric field to perform covalent reaction to form a stable fish protein glue-psyllium husk covalent system;

preferably, the pulse electric field treatment intensity in step S5 is 40kWcm, and the treatment time is 60S.

The gel strength, gel melting temperature and texture of the modified fish protein glue were determined as in example 1.

In the fourth embodiment, the difference between the present embodiment and the first embodiment is: the pulsed electric field treatment in step 5 is omitted, and the rest is the same as the first embodiment. The gel strength, gel melting temperature and texture of the modified fish protein glue were determined as in example 1.

The control group did not have any treatment of the skin.

The gel strength and melting temperature of the examples are compared as follows:

the comparison can be carried out as follows: the modified fish protein glue prepared in example 1 has the highest gel strength and melting temperature, so that the fish protein glue-psyllium husk powder mixed system prepared by the ultrasonic initiation technology based on the composite organic acid, low-temperature quick freezing, microwave constant-temperature depolymerization, DHPM (dehydroepiandrosterone) uniform mixing and the pulsed electric field technology is more successful.

The mass-structure characteristics of the examples are compared as follows:

the comparison can be carried out as follows: the fish protein glue prepared according to example 1 can improve rigidity, viscosity, elasticity, cohesion, etc. of the fish protein glue.

Therefore, the preparation method of the constant-temperature high-stability fish protein glue overcomes the defects of poor gel strength and poor gel property and elasticity of the fish protein glue prepared by the prior art, and the prepared fish protein glue has good gel property and high constant temperature stability and provides a new raw material for developing related products of the fish protein glue.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.