CN109892578A - A kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing method - Google Patents
A kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing method Download PDFInfo
- Publication number
- CN109892578A CN109892578A CN201910073032.7A CN201910073032A CN109892578A CN 109892578 A CN109892578 A CN 109892578A CN 201910073032 A CN201910073032 A CN 201910073032A CN 109892578 A CN109892578 A CN 109892578A
- Authority
- CN
- China
- Prior art keywords
- dried fish
- fish floss
- mixed liquor
- nano
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing methods, including dried fish floss, dried fish floss surface is coated with the nano-emulsion coating film of 0.15g/g, and wherein dried fish floss is prepared from the following materials by weight: 87 parts of grass carp, 8 parts of peameal, 2 parts and 3 parts of granulated sugar of salt.The present invention has the characteristics that vdiverse in function, nutrition is balanced, long shelf-life and non-breakable.
Description
Technical field
The present invention relates to a kind of dried fish floss and its processing method, especially a kind of dietary fiber nano-emulsion overlay film dried fish floss and its add
Work method.
Background technique
There are fresh water fish resource abundant and flourishing aquaculture industry in China at present, but since fresh-water fishes are perishable tasteful, always
Body processing technology level fall behind, to mostly enter market in a manner of marketing fresh, freezing, economic benefit is lower, the market competitiveness compared with
Difference.And dried fish floss as it is a kind of by fish muscle through a series of convenient and instant food made of seasoning fryings, since it is with quality
Uniformly, the advantages that loose palatable, delicious flavour is rich in protein, vitamin and mineral element, easy to digest, often by children, old
Year people and patient are used as nutritional supplement, deep to be liked by the majority of consumers.
But the generally existing breed structure of traditional fish pine products is single, and unbalanced nutrition, the shelf-life is shorter, in processed fortune
The problem for being easy to be crushed by external force during defeated, increases the limitation of fish pine products and reduces the edible experience of consumer.
And with the increasingly raising of user's living standard, consumer is higher and higher to the functional requirements of product, leads to single battalion
Feeding structure can no longer meet consumer demand；By fish pine products functionalization, have both it while with peculiar flavour
Health care and full nutrition are current the wanted problems faceds in aquatic products instant food field.Therefore, there are function lists for existing dried fish floss
One, the problem of unbalanced nutrition, shelf-life are short and are easily broken.
Summary of the invention
The object of the present invention is to provide a kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing methods.It has function
It can multiplicity, nutrition equilibrium, long shelf-life and non-breakable feature.
Technical solution of the present invention: a kind of dietary fiber nano-emulsion overlay film dried fish floss, including dried fish floss, dried fish floss surface are coated with
The nano-emulsion coating film of 0.15g/g, wherein dried fish floss is prepared from the following materials by weight: 87 parts of grass carp, peameal 8
Part, 2 parts and 3 parts of granulated sugar of salt.
In a kind of dietary fiber nano-emulsion overlay film dried fish floss above-mentioned, the preparation method of the nano-emulsion coating film includes following
Step:
1. gelatin and distilled water are hydrated 1 hour under room temperature environment, obtained after then being continuously stirred under 65 DEG C of environment
The gelatin solution of 5% concentration, glycerol is added during continuously stirring, to it in gelatin solution, and reaches the mass concentration of glycerol
Into gelatin solution, the 20% of gelatin quality, obtains solution A；
2. after uniform stirring 1 hour, obtaining B nano-emulsion film forming for the nanoemulsions of 75mL are added in the solution A of every 25mL
Liquid；
3. B nano-emulsion is cast in round culture dish at film liquid, it is small that 16~18 are dried in the drying box of 40 DEG C of environment
When, obtain C film；
4. C film is put into drier, after placing 2 days under 25 DEG C, 60% relative humidity conditions, finished product nano-emulsion is obtained
Coating film.
In a kind of dietary fiber nano-emulsion overlay film dried fish floss above-mentioned, the step 2. in the preparation methods of nanoemulsions include
Following steps:
1. Capmul MCM C8 and sorbester p17 are mixed by the mass ratio of 7:3, D oil phase is obtained；
2. being slowly added dropwise the tea polyphenols of every 1mL into the D oil phase of 9mL, and stirred at room temperature with the revolving speed of 900rpm
20 minutes, the content of the tea polyphenols was 25mg/mL, obtained E mixed liquor；
3. mixed solution 60mL of the configuration containing 0.07% sodium alginate, 3% Tween 80 and 0.06%SDF, then molten by this
Liquid is mixed with the revolving speed of 600rpm, and E mixed liquor is added dropwise with the speed of 1mL/min in whipping process, obtains F mixed liquor；
4. obtaining f1 mixed liquor for F mixed liquor ultrasound high speed homogenization 2 minutes；Then 0.1% concentration is added dropwise into f1 mixed liquor
Calcium chloride solution 1mL, stirred 30 minutes with the revolving speed of 600rpm, obtain f2 mixed liquor；0.06% is put into f2 mixed liquor again
The chitosan 4mL of concentration obtains finished product nanoemulsions after persistently stirring 1 hour.
In a kind of dietary fiber nano-emulsion overlay film dried fish floss above-mentioned, 3. middle SDF solution is mixed the step by SDF sterling and water
Be prepared after conjunction, wherein the preparation method of SDF sterling the following steps are included:
1. then powder is mixed with dehydrated alcohol by the mass ratio of 1:20 by 100 mesh are crushed to after green gram spermoderm decontamination
Stirring, obtains G mixed liquor；
2. after twenty minutes with the frequency ultrasound of 50kHz by G mixed liquor, filtering and removing depigmentaton, mixed liquor is then placed in 55
It is 8 hours dry in drying box under DEG C environment, obtain H powder；
3. H powder and distilled water are mutually mixed by the mass ratio of 1:10, the amylase of 0.1g/g is then added,
It is digested 30 minutes under 5.5pH, 95 DEG C of water-bath oscillation environment, obtains h1 mixed liquor；The Portugal of 3.3 μ L/g is added into h1 mixed liquor again
Then polyglycoside enzyme digests 30 minutes under 5.5pH, 60 DEG C of water-bath oscillation environment, obtains I mixed liquor；
4. I mixed liquor is boiled enzyme deactivation, then be cooled to room temperature and pH is adjusted to 7.5, i1 mixed liquor is obtained；It is mixed to i1 again
The alkali protease that 75mg/g is added in liquid is closed, and is digested 30 minutes in the case where environment is vibrated in 55 DEG C of water-bath, i2 mixed liquor is obtained；It will
After i2 mixed liquor boils enzyme deactivation, the cellulase of 20mg/g is added, and digest 60 under 5,55 DEG C of pH of water-bath oscillating condition
Minute, obtain J mixed liquor；
5. after ten minutes with the revolving speed centrifugation of 5000rpm by J mixed liquor, respectively obtaining j1 supernatant and j2 sediment；Again
After j1 supernatant to be rotated to evaporation and concentration under 55 DEG C of environment, j3 concentrate is obtained；Then it is dense that 4 times of j3 are added into j3 concentrate
95% concentration ethanol of contracting liquid product, and staticly settled under 4 DEG C of environment, obtain j4 precipitated liquid；Again to j4 precipitated liquid with 5000rpm
Revolving speed centrifugation after, obtain j5 sediment；Again to being dissolved in water in j5 sediment, then evaporative removal is remaining under 70 DEG C of environment
After ethyl alcohol, it is freeze-dried to get SDF sterling is arrived.
A kind of processing method of dietary fiber nano-emulsion overlay film dried fish floss above-mentioned, comprising the following steps:
1. by fresh grass carp drip water purification after under 100 DEG C of environment boiling 30 minutes, be cooled to room temperature after taking-up by cold water,
Then it bones, obtains the K flesh of fish；
2. sequentially adding cooking wine, ginger and water into the K flesh of fish, 20 minutes are then boiled, then take out the flesh of fish and successively
It is put into centrifuge and squeezer and is dehydrated and squeezes, obtain the L flesh of fish；
3. sequentially adding salt, granulated sugar and peameal seasoning into the L flesh of fish, and frying 15 minutes, the M flesh of fish is obtained；
4. vegetable oil is added into the M flesh of fish and fries shortcake 25 minutes, until flesh of fish fiber is in golden yellow villiform, it is cold after taking-up
But to room temperature, N dried fish floss is obtained；
5. carrying out overlay film to N dried fish floss by nano-emulsion coating film, finished product dried fish floss is obtained.
Compared with prior art, the present invention can effectively improve dried fish floss by the optimization to dried fish floss proportion and processing technology
Color, mouthfeel and nutrition equilibrium degree；By using SDF as raw material be added dried fish floss, can make dried fish floss have it is good it is anti-oxidant,
The effect for adjusting metabolism and intestinal health, to improve functionality of the invention；By former using green gram spermoderm as the preparation of SDF
Material, can effectively improve the extraction efficiency to SDF, and make to be prepared SDF with higher antioxidant effect；Pass through dried fish floss table
The nano-emulsion coating film in face, can effectively improve the mouthfeel and tissue morphology of dried fish floss, and play the effect of moisture content regulation, reduce
The moisture-vapor transmission of dried fish floss, so that it is non-breakable to have the characteristics that dried fish floss after long-term storage；Nano-emulsion coating film exists
POV and TBA value of the dried fish floss in storage can also be effectively reduced after addition, and slow down the growth of bacterium colony, to extend this
The Food Shelf-life of invention, and reduce mouthfeel variation of the dried fish floss in storage.
In addition, the present invention is by the proportion and process optimization to nano-emulsion coating film, it can be to avoid the anti-of tea polyphenols itself
Oxidant intermiscibility problem continues slowly to discharge antioxidant content, to mention to be able to maintain after making tea polyphenols also overlay film
The job stability of high nano-emulsion coating film and overlay film effect to dried fish floss；It, can be effective by the optimization to SDF extraction process
The extraction stability and refining effect of SDF are improved, to further increase promotion of the SDF to dried fish floss functionality and trophism.Institute
Have the characteristics that vdiverse in function, nutrition is balanced, long shelf-life and non-breakable with, the present invention.
Detailed description of the invention
Fig. 1 is sensory evaluation scores figure of the dried fish floss under different digestion times；
Fig. 2 is sensory evaluation scores figure of the dried fish floss under the stir-fry time at the beginning of difference；
Fig. 3 is dried fish floss in the different sensory evaluation scores figures fried under the crisp time；
Fig. 4 is the content of phospholipid figure of different dried fish floss after digestion；
Fig. 5 is the moisture-vapor transmission comparison diagram of normal film and nano-emulsion coating film；
Fig. 6 is the water activity comparison diagram of different overlay film dried fish floss；
Fig. 7 is the crystallinity comparison diagram of different overlay films；
Fig. 8 is the microscope microgram of non-overlay film dried fish floss；
Fig. 9 is the microscope microgram of nano-emulsion overlay film dried fish floss；
Figure 10 is the Arrhenius Linear equations of non-overlay film dried fish floss；
Figure 11 is the Arrhenius Linear equations of common overlay film dried fish floss；
Figure 12 is the Arrhenius Linear equations of nano-emulsion overlay film dried fish floss.
Specific embodiment
The present invention is further illustrated with reference to the accompanying drawings and examples, but be not intended as to the present invention limit according to
According to.
Embodiment.A kind of dietary fiber nano-emulsion overlay film dried fish floss, including dried fish floss, dried fish floss surface are received coated with 0.15g/g's
Rice milk coating film, wherein dried fish floss is prepared from the following materials by weight: 87 parts of grass carp, 8 parts of peameal, 2 parts of salt and
3 parts of granulated sugar.
The preparation method of the nano-emulsion coating film the following steps are included:
1. gelatin and distilled water are hydrated 1 hour under room temperature environment, obtained after then being continuously stirred under 65 DEG C of environment
The gelatin solution of 5% concentration, glycerol is added during continuously stirring, to it in gelatin solution, and reaches the mass concentration of glycerol
The 20% of gelatin quality into gelatin solution, obtain solution A；
2. after uniform stirring 1 hour, obtaining B nano-emulsion film forming for the nanoemulsions of 75mL are added in the solution A of every 25mL
Liquid；
3. B nano-emulsion is cast in round culture dish at film liquid, it is small that 16~18 are dried in the drying box of 40 DEG C of environment
When, obtain C film；
4. C film is put into drier, after placing 2 days under 25 DEG C, 60% relative humidity conditions, finished product nano-emulsion is obtained
Coating film.
The step 2. in nanoemulsions preparation method the following steps are included:
1. Capmul MCM C8 (food-grade) and sorbester p17 are mixed by the mass ratio of 7:3, D oil phase is obtained；
2. being slowly added dropwise the tea polyphenols of every 1mL into the D oil phase of 9mL, and stirred at room temperature with the revolving speed of 900rpm
20 minutes, the content of the tea polyphenols was 25mg/mL, obtained E mixed liquor；
3. mixed solution 60mL of the configuration containing 0.07% sodium alginate, 3% Tween 80 and 0.06%SDF, then molten by this
Liquid is mixed with the revolving speed of 600rpm, and E mixed liquor is added dropwise with the speed of 1mL/min in whipping process, until E mixed liquor
It is added dropwise completely, obtains F mixed liquor；
4. obtaining f1 mixed liquor for F mixed liquor ultrasound high speed homogenization 2 minutes；Then 0.1% concentration is added dropwise into f1 mixed liquor
Calcium chloride solution 1mL, stirred 30 minutes with the revolving speed of 600rpm, obtain f2 mixed liquor；0.06% is put into f2 mixed liquor again
The chitosan 4mL of concentration obtains finished product nanoemulsions after persistently stirring 1 hour.
3. the step is prepared after middle SDF solution is mixed by SDF sterling and water, wherein the preparation method of SDF sterling
The following steps are included:
1. powder and dehydrated alcohol are then pressed 1:20 by 100 mesh are crushed to high speed disintegrator after green gram spermoderm decontamination
Mass ratio be mixed, obtain G mixed liquor；
2. after twenty minutes with the frequency ultrasound of 50kHz by G mixed liquor, filtering and removing depigmentaton, mixed liquor is then placed in 55
It is 8 hours dry in drying box under DEG C environment, obtain H powder；
3. H powder and distilled water are mutually mixed by the mass ratio of 1:10, the amylase of 0.1g/g is then added,
It is digested 30 minutes under 5.5pH, 95 DEG C of water-bath oscillation environment, obtains h1 mixed liquor；The Portugal of 3.3 μ L/g is added into h1 mixed liquor again
Then polyglycoside enzyme digests 30 minutes under 5.5pH, 60 DEG C of water-bath oscillation environment, obtains I mixed liquor；
4. I mixed liquor is boiled enzyme deactivation, then be cooled to room temperature and pH is adjusted to 7.5, i1 mixed liquor is obtained；It is mixed to i1 again
The alkali protease that 75mg/g is added in liquid is closed, and is digested 30 minutes in the case where environment is vibrated in 55 DEG C of water-bath, i2 mixed liquor is obtained；It will
After i2 mixed liquor boils enzyme deactivation, 25mg/g cellulase is added, and digests 60 points under 5,55 DEG C of pH of water-bath oscillating condition
Clock obtains J mixed liquor；
5. after ten minutes with the revolving speed centrifugation of 5000rpm by J mixed liquor, respectively obtaining j1 supernatant and j2 sediment；j2
After the washed freeze-drying of sediment to get arrive IDF (insoluble diedairy fiber) sterling；J1 supernatant is rotated under 55 DEG C of environment again
After evaporation and concentration, j3 concentrate is obtained；Then 95% concentration ethanol of 4 times of j3 volume of the concentrated liquid is added into j3 concentrate, and
It is staticly settled under 4 DEG C of environment, obtains j4 precipitated liquid；After again to j4 precipitated liquid with the revolving speed centrifugation of 5000rpm, j5 precipitating is obtained
Object；Again to being dissolved in water in j5 sediment, then under 70 DEG C of environment after evaporative removal residual ethanol, it is freeze-dried to get arriving
SDF sterling.
A kind of processing method of the dietary fiber nano-emulsion overlay film dried fish floss, comprising the following steps:
1. by fresh grass carp drip water purification after under 100 DEG C of environment boiling 30 minutes, be cooled to room temperature after taking-up by cold water,
Then it bones, obtains the K flesh of fish；
2. sequentially adding cooking wine, ginger and water into the K flesh of fish, 20 minutes deodorizations are then boiled, then take out the flesh of fish simultaneously
It is sequentially placed into centrifuge and squeezer and is dehydrated and squeezes, obtain the L flesh of fish；
3. sequentially adding salt, granulated sugar and peameal seasoning into the L flesh of fish, and frying 15 minutes, the M flesh of fish is obtained；
4. vegetable oil is added into the M flesh of fish and fries shortcake 25 minutes, until flesh of fish fiber is in golden yellow villiform, it is cold after taking-up
But to room temperature, N dried fish floss is obtained；
5. carrying out overlay film to N dried fish floss by nano-emulsion coating film, finished product dried fish floss is obtained.
The working principle of the invention: dried fish floss is added by the present invention by SDF, and dried fish floss can be made to have good antioxygen
Change, adjust the effect of metabolism and intestinal health；It, can be in dried fish floss assurance function by compared to proportion and optimizing to dried fish floss raw material
Property while have good sense organ and tissue morphology, to ensure that the eating effect of dried fish floss；By using green gram spermoderm as SDF's
Raw material is prepared, the extraction efficiency to SDF can be effectively improved, and makes to be prepared SDF with higher antioxidant effect；Pass through
The nano-emulsion coating film on dried fish floss surface, can effectively improve the mouthfeel and tissue morphology of dried fish floss, and play the effect of moisture content regulation
Fruit, reduces the moisture-vapor transmission of dried fish floss, so that it is non-breakable to have the characteristics that dried fish floss after long-term storage；Nano-emulsion packet
POV and TBA value of the dried fish floss in storage can also be effectively reduced in overlay film after addition, and slows down the growth of bacterium colony, to prolong
Food Shelf-life of the invention has been grown, and has reduced mouthfeel variation of the dried fish floss in storage.
When processing of the invention, sense organ of the dried fish floss after preparation can be further increased by the processing technology to dried fish floss and imitated
Fruit；By the corresponding process optimization to nano-emulsion and nano-emulsion coating film, nano-emulsion coating film can be further increased to dried fish floss
Overlay film effect, to guarantee dried fish floss in promotion effect coated with film and Food Shelf-life.Pass through the corresponding extraction work to SDF
Skill can make the present invention obtain good SDF finished product, to guarantee SDF after addition to the promotion effect of dried fish floss.
Experimental example 1: wheat bran raw material is impregnated in water after 15 minutes by the mass ratio of 1:10, its repeated centrifugation is dehydrated three
It is secondary, and upper layer starch and protein are removed after each centrifugation, obtain sediment；Then sediment and water are pressed to the quality of 1:10
Than mixing, and the citric acid tune pH to 5.5 of 1mol/L is used, then places it in decomposition phytic acid 5 hours in 55 DEG C of constant humidity incubator
After be washed to neutrality；It is subsequently placed in 55 DEG C of thermostatic drying chamber 8 hours dry；Obtain the wheat bran powder of 100 mesh.Then should
H powder made from wheat bran powder and step of the present invention respectively by the step in the preparation method of SDF sterling 3. -6. it is added
Work respectively obtains IDF, SDF sterling of wheat bran and IDF, SDF sterling of green gram spermoderm.Then component analysis is carried out to 4 parts of sterlings
Identification, the results are shown in Table 1:
The analysis of 1 dietary fiber component of table
IDF in green gram spermoderm by 34.37% cellulose, 15.29% lignin, 8.96% insoluble hemicellulose
Formed with other insoluble fibres, the SDF in green gram spermoderm by 1.12% pectin, 3.93% soluble hemicellulose and other
Soluble Fiber composition；IDF in wheat bran by 13.96% cellulose, 12.59% lignin, 13.56% insoluble half
Cellulose and other insoluble fibres form, the SDF in wheat bran by 3.84% pectin, 3.51% soluble hemicellulose and
He forms insoluble component.Due to SDF in terms of many health the effect of ratio IDF it is more important, and in the digestion process of human body, fruit
Glue can slow down the absorption of glucose in conjunction with the cholesterol in gastrointestinal tract, and by capturing carbohydrate；In large intestine and knot
Microorganism in intestines can release the short chain fatty acids for having positive influence to health by depolymerized pectin.Therefore, by green gram spermoderm
Preparing raw material and can obtain more celluloses and SDF as SDF has positive functionality.
Experimental example 2: it using wheat bran SDF sterling obtained in experimental example 1 and green gram spermoderm SDF sterling as experiment product, surveys respectively
Fixed 2 groups of experiment products are to 2,2'- diphenyl -1- picrylhydrazyl (DPPH), the double -3- ethyl benzo thiazole phenanthroline -6- sulfonic acid of 2,2- azines
The Scavenging activity of salt (ABTS+) and hydroxyl radical free radical (OH).The wherein mensuration mode of DPPH free radical are as follows: take 1mg/ respectively
The SDF extract and DPPH ethanol solution (6 × 10-5M) of mL with 1:4 ratio mixing, be protected from light at room temperature after twenty minutes in
Absorbance is measured at 517nm.Calibration curve is constructed as a comparison using vitamin C (VC), is as a result expressed as VC equivalent.
The mensuration mode of ABTS+ free radical are as follows: by every 7.0mMABTS+ solution and 4.95mM potassium persulfate solution with
The volume ratio of 1:2 mixes, and is protected from light 12h at room temperature and obtains ABTS+ storage solution.Then with the dilution ABTS+ storage of 80% ethyl alcohol
Liquid is hidden, makes its absorbance 0.70 ± 0.02 at 734nm, obtains dilution；Again respectively by each 1mL of SDF solution of 1mg/mL with
4mL dilution hybrid reaction reads absorbance at 734nm after 6 minutes.Calibration curve is constructed as a comparison using VC, as a result table
It is shown as VC equivalent.
The mensuration mode of hydroxyl radical free radical are as follows: take each 1mL of SDF solution of two groups of 1mg/mL, successively with the salicylic acid second of 9mM
Alcoholic solution 0.5mL, 9mM ferrous sulfate solution 0.5mL and hydrogenperoxide steam generator 5mL are mixed, and are reacted at room temperature after twenty minutes
Absorbance is measured at 510nm.Calibration curve is constructed as a comparison using VC, is as a result expressed as VC equivalent.Experimental result is such as
Shown in table 2:
The oxidation resistance of table 2SDF
The DPPH free radical scavenging ability of green gram spermoderm SDF is 436.83 ± 6.12mg/100g, is higher than wheat bran SDF to DPPH
Scavenging activity (406.56 ± 6.55mg/100g)；The ABTS+ free radical scavenging ability of green gram spermoderm SDF be 233.16 ±
4.06mg/100g is much higher than wheat bran SDF (36.99 ± 3.56mg/100g)；Green gram spermoderm hydroxyl radical free radical Scavenging activity is
329.23 ± 6.13mg/100g, the slightly below Scavenging activity of wheat bran SDF.Experimental result it is found that green gram spermoderm SDF anti-oxidant energy
Power is totally higher than wheat bran SDF, and green gram spermoderm has the more good ability for removing free radical compared to wheat bran, to make the present invention will
Green gram spermoderm SDF can effectively promote the oxidation resistance of itself as raw material.
Experimental example 3: with every 3 portions of dried fish floss of the present invention for 1 group of experimental group, a kind of diet of the present invention is pressed respectively
Step in the processing method of fiber nano-emulsion overlay film dried fish floss 1. -4. 15 groups of experimental groups are processed, wherein 1-5 group experimental group
Fixed just to fry 10 minutes time and fry the crisp 25 minutes time, digestion time is respectively 10 minutes, 20 minutes, 30 minutes, 40 points
Clock and 50 minutes；6-10 group experimental group is fixed digestion time 30 minutes and is fried the crisp 25 minutes time, and just the stir-fry time is respectively 5 points
Clock, 10 minutes, 15 minutes, 20 minutes and 25 minutes；The fixed digestion time of 11-15 group 30 minutes and first stir-fry the time 15 minutes,
Frying the crisp time is respectively 15 minutes, 20 minutes, 25 minutes, 30 minutes and 35 minutes.Then TMS-PRO Physical Property Analysis is used respectively
Instrument and colour difference meter carry out sense organ, brittleness and color difference measurement to each group experimental group.TMS-PRO food texture measurement uses when brittleness measures
P/36R probe, full texture mode, speed is 2.0mm/s, test speed 2.0mm/s before testing, and speed is 5.0mm/ after test
s；Strain is 75%, trigger force 10g, PPS 400.It is corrected when color difference measurement with white standard plate and ligh trap, compares different condition
Influence to dried fish floss golden color, using b* value as index, b* indicates yellow chromaticity, and positive direction indicates yellow, and negative direction indicates blue.Measurement
Results are averaged.
The mensuration mode of sense organ is double-blind study measurement, evaluates group by 10 compositions of personnel Jing Guo professional training, according to
Four dried fish floss color, tissue morphology, flavor and taste aspects are weighted comprehensive score, and evaluation criterion is as shown in table 3:
3 sensory evaluation criteria of table
Influence of the digestion time to dried fish floss sense organ and crunchy sensation as shown in Figure 1, with digestion time increase, sensory evaluation scores
In downward trend after first rising, brittleness is also in downward trend after first rising, and when digestion time is less than 20 minutes, the flesh of fish is not complete
Well doneization, it may appear that uneven grain shape, brittleness reduce, and color is partially dark；When digestion time is 30 minutes, the sense organ of dried fish floss is
Maximum value, and there is good crunchy sensation；When digestion time is 30 or more, the moisture content of dried fish floss is increased over time, and makes the flesh of fish
Become fragmentary and brittleness declines.Therefore.The present invention can effectively improve the sense organ of dried fish floss by the optimization to dried fish floss digestion time
With crisp degree.
Influence of the time to dried fish floss sense organ and crunchy sensation is just fried as shown in Fig. 2, with the first increase for frying the time, sensory evaluation scores
In downward trend after first rising.When frying the time originally less than 10 minutes, the moisture content of dried fish floss is more, is frying easy knot of crisp stage
The crisp hard inside of block and presentation surface is soft, and brittleness is lower；The time was fried originally at 15 minutes, the moisture content in the flesh of fish is uniformly reduced,
Fiber shape keeps preferably, reaching best at suede effect and brittleness；The stir-fry time was greater than originally can destroy flesh of fish fiber after twenty minutes,
Cause the brittleness of dried fish floss excessively high, is easy into crisp broken.Therefore.The present invention can be mentioned effectively by just frying the optimization of time to dried fish floss
The sense organ of high dried fish floss and crisp degree.
Influence of the crisp time to dried fish floss sense organ and crunchy sensation is fried as shown in figure 3, dried fish floss sensory evaluation scores are with frying the crisp time in first
Downward trend after rising, brittleness are gradually increased with the stir-fry crisp time.When frying the crisp time is 15 minutes, the color of dried fish floss and crisp
Spend poor, sensory evaluation scores are lower；When frying the crisp time is 25 minutes, color, form and the mouthfeel of dried fish floss are promoted to optimum state；
After the stir-fry crisp time being more than 25 minutes, dried fish floss, which starts to generate, to be charred, and taste bad, dried fish floss fiber is broken, the fast prompt drop of sensory evaluation scores
It is low.Therefore.The present invention can effectively improve the sense organ and crisp degree of dried fish floss by the optimization for frying the crisp time to dried fish floss.
Experimental example 4: it is digested by the external multistage of manual simulation and is disappeared to assess green gram spermoderm IDF and SDF to dried fish floss phosphatide
The influence of change.Its method be prepare the dried fish floss sample containing 2%IDF and 2%SDF respectively, and using un-added dried fish floss as ginseng
According to.Use KCl, KH2PO4, NaHCO3, NaCl, MgCl2(H2O)6(NH4)2CO3Stock solution is prepared with identical molar concentration
And simulated digestive juice, and the digestion by sequentially adding corresponding stock solution and digestive ferment come Mouthsimulator, in stomach and small intestine
Journey.
In Mouthsimulator digestion phase, salivaryα-amylase is dissolved to final concentration 75U/mL to prepare simulation saliva；So
Simulation saliva is mixed respectively with each dried fish floss sample with the mass volume ratio of 1:1 afterwards, stirs 2 points at 37 DEG C after appropriate homogenizing
Clock obtains oral digestion liquid.In the simulation peptic digest stage, it is respectively by the way that pepsin and gastric lipase are dissolved to final concentration
2000U/mL and 120U/mL prepares simulate the gastric juice；Simulate the gastric juice is mixed with oral digestion liquid with the volume ratio of 1:1, and
It is kept for 2 hours at 37 DEG C, while continuously being shaken with 50rpm rate, obtain peptic digest liquid.In simulation enteron aisle digestion phase, use
100U/mL pancreatin and 10mM bile salt prepare simulated intestinal fluid, and are mixed with peptic digest liquid with the volume ratio of 1:1；It then will mixing
Object, with 50rpm rate shake 2 hours, obtains enteron aisle digestive juice at 37 DEG C.At the end of each stage, immediately by each digestive juice
Then sample is put into 6 minutes in boiling water bath uses Bligh and Dyer method to extract phosphatide from sample and weigh so that enzyme inactivates.
Experimental result is as shown in Figure 4, and the content of phospholipid extracted in the dried fish floss sample without digestion process is 2.3%, successively
By oral administration, after stomach and intestines continuously digest, content of phospholipid drops to 0.3%；And the dried fish floss sample with SDF is after multiple digestion
Its content of phospholipid is down to 1.0%, its content of phospholipid after multiple digestion of the dried fish floss sample with IDF is down to 0.6%.Compared to not adding
Add its phosphatide reserved of the dried fish floss sample digestion of DF to increase, shows to can be effectively reduced phosphatide after adding IDF or SDF into dried fish floss
Digestibility, and inhibit the function of lipid digestion that can effectively weaken post-prandial lipemia and fasting blood lipid level, improve this hair
Bright functionality.
Experimental example 5: carrying out moisture-vapor transmission measurement using ASTM standard method, will be used in common gelatin film and the present invention
Nano-emulsion coating film be respectively sealed in the methyl methacrylate test glass equipped with 4g anhydrous calcium chloride, then test glass is put
It is placed in 25 DEG C, in the incubator that relative humidity is 90 ± 2%, timing quality measurement.Its moisture-vapor transmission calculation formula are as follows: water
Vapor transmission rates=(W-W0)/W0(W is the quality (g) that moisture penetrates caudacoria, W0For the quality (g) for testing cephacoria).
Experimental result is reached after 5h as shown in figure 5, the moisture-vapor transmission of common gelatin film slowly rises at any time
To 2.33%；And the moisture-vapor transmission of nano-emulsion coating film slowly rises at any time, reaches 0.99% after 5h, compares
Common gelatin film clearly enhances the resistance to water vapour.To illustrate that nano-emulsion coating film used in the present invention can generate
Better moisture regulation effect.
Experimental example 6: HD-5 type intelligence moisture activity meter is calibrated using saturation magnesium chloride, is then accurately weighed respectively not
Overlay film dried fish floss, common tea polyphenols overlay film dried fish floss and each 5.0g of nano-emulsion overlay film dried fish floss sample are placed in planchet, then by sample
Ware is stored in 25 DEG C of constant incubators of humidity 80%, and taking-up, which is placed in inductor, daily measures a water activity, is surveyed
It is 4 days fixed.
Measurement result is as shown in fig. 6, in high humidity environment, the water activity rapid increase of non-overlay film dried fish floss sample, and
The initial water activity of common tea polyphenols overlay film dried fish floss sample and nano-emulsion overlay film dried fish floss sample is lower than non-overlay film dried fish floss sample；And
In storage, the water activity amplification of non-overlay film dried fish floss sample is 0.32, the moisture of common tea polyphenols overlay film dried fish floss sample
Activity amplification is 0.26, and the water activity amplification of nano-emulsion overlay film dried fish floss sample is 0.091.It is received used in the description of test present invention
Rice milk coating film can effectively enhance its resistance to water vapour, reduce the water vapour permeability of film.
Experimental example 7: XRD determining method is utilized, measures common gelatin film, common tea polyphenols respectively by X-ray diffractometer
The membrane crystallization phase of gelatin film and nano-emulsion coating film, measurement voltage are 40kV, electric current 40mA, and data are recorded in 3-60 ° of range
(2 θ), step-length is 0.02 ° and scan rate is 4 °/min.
Measurement result is as shown in fig. 7, common gelatin film has highest crystallinity, and adds the common gelatin film of tea polyphenols
Its crystallinity sharply declines, and the crystallinity of nano-emulsion coating film reduces relatively but overall higher than common tea polyphenols gelatin film.By
It is slack-off from the release of polylactic acid-poly butyric ester blend film that increase in crystallinity and crystal region will lead to catechin.Experiment
Illustrate, the present invention by the raw material and process optimization to nano-emulsion, ask by the antioxidant intermiscibility that can be effectively improved tea polyphenols
Topic, so that enabling nano-emulsion coating film discharge the antioxidant of tea polyphenols is slower than common tea polyphenols film.
Experimental example 8: the dried fish floss sample of non-overlay film and nano-emulsion overlay film dried fish floss sample are fixed on specimen holder respectively,
Use sputtering coating machine oil gidling；Then pass through scanning electron microscope to the microstructure scan table of sample in high vacuum mode
Sign, acceleration voltage of the electron microscope in scanning is 10kV；Electric current is 15mA；Operating distance is 10mm.
Experimental result is as shown in Figure 8 and Figure 9, and under the conditions of low range, dried fish floss is at threadiness.With the increase of amplification factor
There are granular crystals in non-overlay film dried fish floss surface, and nano-emulsion overlay film dried fish floss surface does not occur granular crystals, illustrates nano-emulsion
Coating film can be effectively improved the morphosis of dried fish floss after overlay film.
Experimental example 9: respectively by common tea polyphenols gelatin overlay film liquid and the present invention prepared by nano-emulsion coating film with
0.15g/g adds the dried fish floss surface obtained by the present invention, then is placed in 50 DEG C of insulating boxs and dries film forming, obtains two parts of overlay film fishes
Loose trial target；Then the dried fish floss trial target of two parts of trial targets and non-overlay film is housed in 25 DEG C of environment, is produced every measurement in 10 days
Peroxide value (POV), TBARS value (TBA), total plate count and the sensory evaluation scores index of product calculate Pearson came phase relation
Number.
Experimental result is as shown in table 4, and under the conditions of 25 DEG C of room temperature, non-overlay film dried fish floss, common overlay film dried fish floss and nano-emulsion cover
Film dried fish floss is after storage 50 days, and POV, TBA and total plate count are all without departing from prescribed limits.The variation of overlay film dried fish floss total plate count
Less than non-overlay film dried fish floss, the total plate count variation of nano-emulsion overlay film dried fish floss is less than common overlay film dried fish floss again, illustrates used in the present invention
Nano-emulsion coating film can effectively slow down dried fish floss in storage bacterium colony growth.Three parts of dried fish floss trial targets in storage
POV and TBA value be in increase trend, and the value added of the POV and TBA of nano-emulsion coating dried fish floss are respectively less than common overlay film dried fish floss
Non- overlay film dried fish floss, POV and TBA value reflect the fat oxidation degree of dried fish floss, illustrate that nano-emulsion used in the present invention coats
Film can effectively improve the antioxidant effect of dried fish floss.
The variation of POV, TBA, total plate count of the 4 three kinds of dried fish floss samples of table in storage
The Pearson came phase relation between fish pine products sensory evaluation scores and POV, TBA, total plate count is calculated by spss software
Number, the results are shown in Table 5, and the Pearson correlation coefficient between fish pine products sensory evaluation scores and POV, TBA, total plate count is
It is negative, then it is negative correlation, absolute value is bigger, and correlation is bigger.The sensory evaluation scores of non-overlay film dried fish floss and POV, TBA, bacterium colony coefficient
Pearson correlation coefficient is respectively -0.981, -0.943, -0.902；The sensory evaluation scores and POV, TBA, bacterium colony of common overlay film dried fish floss
The Pearson correlation coefficient of coefficient is respectively -0.977, -0.966, -0.894；The sensory evaluation scores and POV of nano-emulsion overlay film dried fish floss,
The Pearson correlation coefficient respectively -0.950, -0.937, -0.862 of TBA, bacterium colony coefficient；Three kinds of dried fish floss sensory evaluation scores and POV
The Pearson correlation coefficient absolute value relative maximum of value, it is horizontal significant 0.01, so selecting POV is being total to for three kinds of dried fish floss
Same key factor.
5 fish pine products sensory evaluation scores of table and POV, TBA, the Pearson correlation coefficient between total plate count
Three groups of dried fish floss trial targets are respectively placed in 37 DEG C, 47 DEG C, accelerated oxidation reaction in 57 DEG C of constant incubators, every 7
The POV value of its measurement dried fish floss sample, establishes POV First order dynamic model in conjunction with Arrhenius formula.Wherein non-overlay film dried fish floss
Regression equation of POV value under the conditions of 37 DEG C, 47 DEG C, 57 DEG C is respectively y=0.0593e0.243x, y=0.0519e0.3122x, y=
0.0639e0.3264x；R2 is followed successively by 0.9871,0.9941,0.9932, K value be respectively 0.0271,0.0370,0.0498.Commonly
Regression equation of overlay film dried fish floss POV value under the conditions of 37 DEG C, 47 DEG C, 57 DEG C is respectively y=0.0509e0.2286x, y=
0.0522e0.2707x, y=0.0563e0.3105x；R2 is followed successively by 0.9911,0.9943,0.9822, K value be respectively 0.021,
0.0288,0.0395, the variation tendency or K value for comparing non-overlay film dried fish floss show that the ascendant trend of POV is in relatively slow.It receives
Regression equation of rice milk overlay film dried fish floss POV value under the conditions of 37 DEG C, 47 DEG C, 57 DEG C is respectively y=0.0504e0.1908x, y=
0.0497e0.2312x, y=0.052e0.2755x；R2 is followed successively by 0.9990,0.9951,0.9952, is also all larger than 0.9, K value and is respectively
0.0159,0.0217,0.0302, the POV ascendant trend of non-overlay film dried fish floss and common overlay film dried fish floss is compared, nano-emulsion POV's is upper
The trend of liter is comparatively gentle.Illustrate that fat oxidation can be effectively relieved compared to common overlay film dried fish floss in nano-emulsion overlay film dried fish floss.
By the changing rule of three kinds of dried fish floss POV values in accelerated test it is found that non-overlay film dried fish floss, common overlay film dried fish floss and nanometer
The fat oxidation process of newborn overlay film dried fish floss meets level-one chemical dynamic model, model formation A=A0ekt, wherein A is represented
POV value, A0 are initial p OV value, and k represents the rate constant that POV value changes over time, and t is storage time.K value and storage heating power
It learns temperature T and meets Arrhenius equation:Wherein K0For pre-exponential factor, T value is the thermodynamics temperature of reserve temperature
Degree, value 273.15, Ea higher than reserve temperature is Activation energy of experiment.This formula is non-linear for exponential form, so making both sides simultaneously
Logarithm is taken to obtain linear equation: lnk=lnk0- Ea/RT, using lnk as ordinate, 1000/T is that abscissa makes Arrhenius song
Line.The Arrhenius curve of non-overlay film dried fish floss, common overlay film dried fish floss and nano-emulsion overlay film dried fish floss sample is successively such as Figure 10, Figure 11
With shown in Figure 12.
As shown in Figure 10, the Arrhenius linear equation of non-overlay film dried fish floss are as follows: y=-3.055x+6.2296, R2=
0.9998, it is greater than 0.999, linear dependence is higher, and equation is with a high credibility.Known thermodynamic equilibrium constant R=8.31, slope k=-
3.055=-Ea/1000R intercept 6.2296=lnk0, so Ea=25387.05J/mol is calculated, k0=507.552；Institute
With k=507.552e-25387.05/RT, then k is brought into A=A0ektThe First order dynamic model of non-overlay film dried fish floss POV can be obtained afterwards
Are as follows: A=A0exp(507.552e-25387.05/RTt)。
As shown in Figure 11, the Arrhenius linear equation of common overlay film dried fish floss are as follows: y=-3.14x+6.2528, R2=
0.9999, it is greater than 0.999, linear dependence is higher.Known thermodynamic equilibrium constant R=8.31, slope k=- 3.14=-Ea/
1000R, intercept 6.2528=lnk0, so Ea=26093.4J/mol is calculated, k0=519.465；So k=519.465e-26093.4/RT, then k is brought into A=A0ektThe First order dynamic model of common overlay film dried fish floss POV can be obtained afterwards are as follows: A=A0exp
(519.465e-26093.4/RTt)。
As shown in Figure 12, the Arrhenius linear equation of nano-emulsion overlay film dried fish floss is y=-3.2x+6.1607, R2=
0.9997, it is greater than 0.999, linear dependence is higher.Known thermodynamic equilibrium constant R=8.31, slope k=- 3.2=-Ea/1000R,
Intercept 6.1607=lnk0, so Ea=26592J/mol is calculated, k0=473.76；So k=473.76e-26592/RT, then will
K is brought into level-one chemical dynamic model formula A=A0The First order dynamic model of POV can be obtained after ekt are as follows: A=A0exp
(473.76e-26592/RTt)。
Kinetic model is a kind of simple and quick and relatively accurate forecasting shelf life technology, can predict different storages
Hide the storage period under the conditions of temperature.With POV limit value 0.6g/100g as defined in aquatic products dried product state health standards etc., by building
The POV kinetic model stood can calculate the shelf life of product.Predict that reserve temperature selects 4 DEG C of cold storing and fresh-keeping temperature, room
The normal temperatures such as 25 DEG C and 37 DEG C of temperature, so by A=0.6, A0=0.05, T=277.15K (4 DEG C), T=298.15K (25
DEG C), T=310.15K (37 DEG C) is brought into the POV kinetic model formula of respective product: A=A respectively0exp(507.552e-25387.05/RTT), A=A0exp(519.465e-26093.4/RTAnd A=A t)0exp(473.76e-26592/RTT) in, it can obtain and refrigerate
Non- overlay film dried fish floss shelf life is about 299 days under the conditions of 4 DEG C of preservation temperature, common overlay film dried fish floss is about 398 days, nano-emulsion overlay film fish
Loose shelf life is about 535 days.Non- overlay film dried fish floss shelf life is about 138 days under the conditions of 25 DEG C of room temperature, common overlay film dried fish floss shelf
Phase is about 179 days, nano-emulsion overlay film dried fish floss shelf life is about 240 days.Non- overlay film dried fish floss shelf life is about 92 under the conditions of 37 DEG C
It, common overlay film dried fish floss shelf life is about 119 days, and nano-emulsion overlay film dried fish floss shelf life 158 days.Illustrate nanometer used in the present invention
Newborn overlay film dried fish floss can significantly improve the shelf life of dried fish floss, and the present invention is made to have the good shelf-life.
Claims (5)
1. a kind of dietary fiber nano-emulsion overlay film dried fish floss, it is characterised in that: including dried fish floss, dried fish floss surface is coated with 0.15g/g's
Nano-emulsion coating film, wherein dried fish floss is prepared from the following materials by weight: 87 parts of grass carp, 8 parts of peameal, 2 parts of salt
With 3 parts of granulated sugar.
2. a kind of dietary fiber nano-emulsion overlay film dried fish floss according to claim 1, which is characterized in that the nano-emulsion cladding
The preparation method of film the following steps are included:
1. gelatin and distilled water are hydrated 1 hour under room temperature environment, it is dense to obtain 5% after then continuously stirring under 65 DEG C of environment
The gelatin solution of degree, glycerol is added during continuously stirring, to it in gelatin solution, and the mass concentration of glycerol is made to reach gelatin
The 20% of gelatin quality, obtains solution A in solution；
2. after uniform stirring 1 hour, obtaining B nano-emulsion into film liquid for the nanoemulsions of 75mL are added in the solution A of every 25mL；
3. B nano-emulsion is cast in round culture dish at film liquid, dries 16~18 hours, obtain in the drying box of 40 DEG C of environment
C film；
4. C film is put into drier, after placing 2 days under 25 DEG C, 60% relative humidity conditions, finished product nano-emulsion cladding is obtained
Film.
3. a kind of dietary fiber nano-emulsion overlay film dried fish floss according to claim 2, which is characterized in that the step 2. in receive
The preparation method of rice milk liquid the following steps are included:
1. Capmul MCM C8 and sorbester p17 are mixed by the mass ratio of 7:3, D oil phase is obtained；
2. being slowly added dropwise the tea polyphenols of every 1mL into the D oil phase of 9mL, and 20 points are stirred with the revolving speed of 900rpm at room temperature
The content of clock, the tea polyphenols is 25mg/mL, obtains E mixed liquor；
3. configuration contain 0.07% sodium alginate, 3% Tween 80 and 0.06%SDF mixed solution 60mL, then by the solution with
The revolving speed of 600rpm is mixed, and E mixed liquor is added dropwise with the speed of 1mL/min in whipping process, obtains F mixed liquor；
4. obtaining f1 mixed liquor for F mixed liquor ultrasound high speed homogenization 2 minutes；Then the chlorine of 0.1% concentration is added dropwise into f1 mixed liquor
Change calcium solution 1mL, is stirred 30 minutes with the revolving speed of 600rpm, obtain f2 mixed liquor；0.06% concentration is put into f2 mixed liquor again
Chitosan 4mL, persistently stir 1 hour after, obtain finished product nanoemulsions.
4. a kind of dietary fiber nano-emulsion overlay film dried fish floss according to claim 3, which is characterized in that the step 3. in
SDF solution by SDF sterling and water mixing after be prepared, wherein the preparation method of SDF sterling the following steps are included:
1. then powder and dehydrated alcohol are mixed by the mass ratio of 1:20 by 100 mesh are crushed to after green gram spermoderm decontamination,
Obtain G mixed liquor；
2. after twenty minutes with the frequency ultrasound of 50kHz by G mixed liquor, filtering and removing depigmentaton, mixed liquor is then placed in 55 DEG C of rings
It is 8 hours dry in drying box under border, obtain H powder；
3. H powder and distilled water are mutually mixed by the mass ratio of 1:10, then be added 0.1g/g amylase, 5.5pH,
It is digested 30 minutes under 95 DEG C of water-bath oscillation environment, obtains h1 mixed liquor；The glucoside of 3.3 μ L/g is added into h1 mixed liquor again
Then enzyme digests 30 minutes under 5.5pH, 60 DEG C of water-bath oscillation environment, obtains I mixed liquor；
4. I mixed liquor is boiled enzyme deactivation, then be cooled to room temperature and pH is adjusted to 7.5, i1 mixed liquor is obtained；Again to i1 mixed liquor
The middle alkali protease that 75mg/g is added, and digested 30 minutes in the case where environment is vibrated in 55 DEG C of water-bath, obtain i2 mixed liquor；I2 is mixed
After conjunction liquid boils enzyme deactivation, the cellulase of 20mg/g is added, and digests 60 points under 5,55 DEG C of pH of water-bath oscillating condition
Clock obtains J mixed liquor；
5. after ten minutes with the revolving speed centrifugation of 5000rpm by J mixed liquor, respectively obtaining j1 supernatant and j2 sediment；Again by j1
After supernatant rotates evaporation and concentration under 55 DEG C of environment, j3 concentrate is obtained；Then 4 times of j3 concentrates are added into j3 concentrate
95% concentration ethanol of volume, and staticly settled under 4 DEG C of environment, obtain j4 precipitated liquid；J4 precipitated liquid is turned with 5000rpm again
After speed centrifugation, j5 sediment is obtained；Again to being dissolved in water in j5 sediment, the then evaporative removal residual ethanol under 70 DEG C of environment
Afterwards, it is freeze-dried to get SDF sterling is arrived.
5. a kind of processing side of dietary fiber nano-emulsion overlay film dried fish floss described in any claim in -4 according to claim 1
Method, which comprises the following steps:
1. by fresh grass carp drip water purification after under 100 DEG C of environment boiling 30 minutes, be cooled to room temperature after taking-up by cold water, then
Peeling is boned, and the K flesh of fish is obtained；
2. sequentially adding cooking wine, ginger and water into the K flesh of fish, then boils 20 minutes, then the flesh of fish is taken out and is sequentially placed into
It is dehydrated and squeezes in centrifuge and squeezer, obtain the L flesh of fish；
3. sequentially adding salt, granulated sugar and peameal seasoning into the L flesh of fish, and frying 15 minutes, the M flesh of fish is obtained；
4. vegetable oil is added into the M flesh of fish and fries shortcake 25 minutes, until flesh of fish fiber is in golden yellow villiform, it is cooled to after taking-up
Room temperature obtains N dried fish floss；
5. carrying out overlay film to N dried fish floss by nano-emulsion coating film, finished product dried fish floss is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910073032.7A CN109892578B (en) | 2019-01-25 | 2019-01-25 | Dietary fiber nanoemulsion coated dried fish floss and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910073032.7A CN109892578B (en) | 2019-01-25 | 2019-01-25 | Dietary fiber nanoemulsion coated dried fish floss and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109892578A true CN109892578A (en) | 2019-06-18 |
| CN109892578B CN109892578B (en) | 2022-01-11 |
Family
ID=66944184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910073032.7A Active CN109892578B (en) | 2019-01-25 | 2019-01-25 | Dietary fiber nanoemulsion coated dried fish floss and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109892578B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369465A (en) * | 2020-10-10 | 2021-02-19 | 浙江农林大学 | Film laminating device and film laminating method thereof |
| CN113455626A (en) * | 2021-07-06 | 2021-10-01 | 冠利达（茂名）食品有限公司 | Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof |
| CN113455625A (en) * | 2021-04-21 | 2021-10-01 | 浙江工商大学 | Method for processing minced fillet product with high calcium absorption rate |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144099A (en) * | 2001-11-08 | 2003-05-20 | Fuji Oil Co Ltd | Processed fish product ad method for producing the same |
| CN1762504A (en) * | 2005-09-16 | 2006-04-26 | 东南大学 | Zein nano fiber porous film and preparation method |
| WO2014195459A1 (en) * | 2013-06-06 | 2014-12-11 | Nestec S.A. | Shelf-stable concentrated instant congee and manufacture thereof |
| CN105211928A (en) * | 2015-09-30 | 2016-01-06 | 浙江工业大学 | A kind of dried fish floss instant product and processing method thereof |
| CN106831855A (en) * | 2017-01-21 | 2017-06-13 | 浙江工商大学 | The method of phosphatid ylcholine in 96 orifice plate SPE krills |
| KR20170099524A (en) * | 2016-02-24 | 2017-09-01 | 나운엽 | Method of preparing fluff dried yellow croaker fish |
| CN107927630A (en) * | 2017-12-14 | 2018-04-20 | 浙江工商大学 | A kind of preparation method and detection method of phosphatide tea polyphenols dried fish floss |
-
2019
- 2019-01-25 CN CN201910073032.7A patent/CN109892578B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144099A (en) * | 2001-11-08 | 2003-05-20 | Fuji Oil Co Ltd | Processed fish product ad method for producing the same |
| CN1762504A (en) * | 2005-09-16 | 2006-04-26 | 东南大学 | Zein nano fiber porous film and preparation method |
| WO2014195459A1 (en) * | 2013-06-06 | 2014-12-11 | Nestec S.A. | Shelf-stable concentrated instant congee and manufacture thereof |
| CN105211928A (en) * | 2015-09-30 | 2016-01-06 | 浙江工业大学 | A kind of dried fish floss instant product and processing method thereof |
| KR20170099524A (en) * | 2016-02-24 | 2017-09-01 | 나운엽 | Method of preparing fluff dried yellow croaker fish |
| CN106831855A (en) * | 2017-01-21 | 2017-06-13 | 浙江工商大学 | The method of phosphatid ylcholine in 96 orifice plate SPE krills |
| CN107927630A (en) * | 2017-12-14 | 2018-04-20 | 浙江工商大学 | A kind of preparation method and detection method of phosphatide tea polyphenols dried fish floss |
Non-Patent Citations (3)
| Title |
|---|
| LIN, YANAN .ETAL: "Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein", 《LWT-FOOD SCIENCE AND TECHNOLOGY》 * |
| LIN, YANAN .ETAL: "Structural characteristics of dietary fiber (Vigna radiata L. hull) and its inhibitory effect on phospholipid digestion as an additive in fish floss", 《FOOD CONTROL》 * |
| 林亚楠等: "磷脂茶多酚复合物的制备及其对淡水鱼松的抗氧化作用", 《中国食品学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369465A (en) * | 2020-10-10 | 2021-02-19 | 浙江农林大学 | Film laminating device and film laminating method thereof |
| CN112369465B (en) * | 2020-10-10 | 2022-09-13 | 浙江农林大学 | Film laminating device and film laminating method thereof |
| CN113455625A (en) * | 2021-04-21 | 2021-10-01 | 浙江工商大学 | Method for processing minced fillet product with high calcium absorption rate |
| CN113455626A (en) * | 2021-07-06 | 2021-10-01 | 冠利达（茂名）食品有限公司 | Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109892578B (en) | 2022-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109892578A (en) | A kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing method | |
| CN107410856A (en) | A kind of steamed dumpling and preparation method thereof | |
| CN101331962B (en) | Quick-freezing two-tailed sticks shrimp food and production method thereof | |
| KR102031872B1 (en) | Fish cake using squid and arc shell and fish cake manufacturing method | |
| CN105942488A (en) | Preparation method of tricholoma matsutake-mushroom soup | |
| CN109329775A (en) | A kind of lactic acid bacteria-dietary fiber breaded fish stick and preparation method | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| CN106665748A (en) | Making method of rice cake | |
| CN109770290A (en) | The production method of Chinese yam purple sweet potato ball | |
| CN108967484A (en) | A kind of corn cookies and preparation method thereof | |
| CN101803764A (en) | Processing method of instant scallop meat | |
| RU2168917C2 (en) | Meat pate for infant and dietary food | |
| Qi | Sunflower stalk pith fibre: Investigation on oil holding capacity, oil-fibre interaction, and related application in food | |
| CN109892381A (en) | A kind of processing method of dried fish floss dietary fiber nano-emulsion coating film | |
| CN113317452A (en) | Pork balls containing alfalfa powder and preparation method thereof | |
| Rakhmawati et al. | Nutrition Facts Analysis of Agung Banana Flour During Ripening | |
| CN109123520A (en) | A kind of processing method of snow konjak slice foodstuffs | |
| CN113142279B (en) | Protein liquid suitable for seafood-flavored baked food and preparation method thereof | |
| CN109770293A (en) | The production method of Chinese yam purple sweet potato ball | |
| JPS5834104B2 (en) | Fiber enriched food | |
| RU2753645C1 (en) | Method for production of seasonings from fermented products using low-temperature vacuum drying | |
| KR101729897B1 (en) | Manufacturing method of barbecue sauce | |
| Arukwe et al. | Physicochemical Properties of Wheat-Cocoyam Composite Flour Enriched with Palm Weevils (Rhynchophorous phoenicis) and Sensory Qualities of Cakes Produced from the Composites | |
| KR20090102564A (en) | Manufacturing method of oystershells added mustard leaves kimchi wrapped in a large cabbage leaf like a bundle and the kimchi composite thereof | |
| CN115644378A (en) | Safflower bud seedling stuffing and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |