CN112167625A - Method for improving sensory quality of instant cubilose product and application - Google Patents
Method for improving sensory quality of instant cubilose product and application Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 45
- 230000001953 sensory effect Effects 0.000 title claims abstract description 30
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- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims abstract description 43
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 43
- 229910001425 magnesium ion Inorganic materials 0.000 claims abstract description 43
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000011575 calcium Substances 0.000 claims abstract description 39
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 4
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- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 4
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a method for improving the sensory quality of an instant cubilose product and application thereof, belonging to the technical field of food processing. The invention discloses a method for reducing the total concentration of calcium and magnesium ions in water for producing instant cubilose, which comprises the steps of directly removing the calcium and magnesium ions by processes such as cation exchange resin, reverse osmosis membrane, distillation and the like or diluting raw water by calcium and magnesium ion-removed water prepared by the processes, so that the total concentration of the calcium and magnesium ions in the finally prepared water for producing is lower than 100 mg/L; and the way of reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose does not comprise a method of precipitating and chelating by adding chemical reagents. The invention improves the water holding rate and the taste uniformity of the instant cubilose product by reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose, thereby improving the sensory quality of the instant cubilose product, improving the economic benefit and being suitable for popularization and application in the market.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for improving the sensory quality of an instant cubilose product and application thereof.
Background
The nidus Collocaliae (hairy bird nest) refers to nest built by mixing and coagulating sublingual gland secretion and villus of swiftlets of the family Ranidae and various swallows of the same family. The edible bird's nest is made by picking, cleaning, picking hair and drying. After edible bird's nest is imported to China, domestic processing enterprises take edible bird's nest as a raw material, use production water to soak and foam, sort/clean the edible bird's nest to prepare wet materials, weigh unit wet materials and then add a certain proportion of preparation liquid (prepared by the production water, with or without other auxiliary materials, food additives, nutrition enhancers and the like), and the edible bird's nest is directly prepared into a product, namely the instant bird's nest, through processing such as canning, beverage, stewing (drying) and the like.
Researches show that after the cubilose is soaked, the water holding rate is generally measured to be about 5-8 times, and after the cubilose is stewed, the water holding rate is about 30 times. Due to the difference of the processing characteristics of edible bird's nest in different producing areas, the solid content and the mouthfeel of the instant bird's nest product fluctuate and are difficult to control, so that the product quality is finally influenced, and the production cost is increased.
In addition, at present, research on the water retention rate and the taste uniformity of the cubilose is only limited to the influence analysis of the pH value, the feed-liquid ratio, the source (type) and the like of production water, and no research or application for controlling the total concentration of calcium ions and magnesium ions in the production water to improve the water retention rate and the taste uniformity of the cubilose is available in the actual production process.
Therefore, the technical problem to be solved by the technical staff in the field is how to provide a method for improving the sensory quality of the instant cubilose product by reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose to improve the water holding rate and the taste uniformity of the instant cubilose product.
Disclosure of Invention
Aiming at the problems, the invention provides a method for improving the sensory quality of an instant cubilose product, which improves the water holding rate and the taste uniformity of the cubilose in the instant cubilose product by reducing the total concentration of calcium and magnesium ions in water for producing the instant cubilose, thereby improving the sensory quality of the instant cubilose product, improving the economic benefit and being suitable for market popularization and application.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for improving the sensory quality of an instant cubilose product specifically comprises the following steps:
(1) directly reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose by using cation exchange resin, a reverse osmosis membrane or a distillation process so as to ensure that the total concentration of the calcium and magnesium ions in the prepared water for producing the instant cubilose is lower than 100 mg/L;
(2) and (2) using the production water prepared in the step (1) to prepare an instant cubilose product, calculating the water holding rate of the instant cubilose product, and evaluating the mouthfeel of the instant cubilose product to finally reflect the sensory quality of the instant cubilose product.
The edible bird's nest belongs to natural products, and the quality of the edible bird's nest picked in different producing areas and different seasons has certain difference, so that the sensory quality of the produced instant edible bird's nest product has certain fluctuation and is difficult to control. The evaluation indexes of the sensory quality of the instant cubilose product are mainly strip shape, mouthfeel and solid content, wherein the strip shape is mainly determined by quality control of processes of soaking, cleaning and selecting raw materials and product execution standards of enterprises in the processing process, the solid content and the mouthfeel uniformity are mainly determined by the water holding performance of the raw materials, and in order to improve the solid content and the mouthfeel uniformity of the instant cubilose product, the purpose of improving the sensory quality of the instant cubilose product can be achieved by improving the water holding performance of the instant cubilose product. Under the condition that the formula of the product is not changed, the total concentration of calcium ions and magnesium ions in the production water is controlled, so that the water holding rate and the taste uniformity of the instant cubilose product are improved, and the method is an effective method for improving the sensory quality of the instant cubilose product.
In addition, the product quality is influenced by adjusting the hardness of the production water at present, and the product quality is mainly applied to the field of wine brewing, and the mechanism is that calcium ions and magnesium ions are combined with organic acid in wine to form precipitates, so that the pH value of the material is increased, and the wine quality is influenced, such as: during the production process of beer, the content of oxalic acid in wort is influenced by adjusting calcium and magnesium ions in the saccharification water. Because of the characteristics of the cubilose, the water holding rate of different degrees can be kept after soaking, the cross-linking of protein molecules can be reduced by reducing the total concentration of calcium and magnesium ions in water, and a hydration membrane and an electric double layer of protein colloidal particles are protected, so that the water holding rate and the taste uniformity of the cubilose are improved, and the mechanism is not applied in various fields.
Specifically, calcium and magnesium ions in water break the hydrated membrane and the electric double layer of the protein micelles, and link protein molecules to each other by forming-Ca-or-Mg-bridges, which coalesce the protein micelles to form a gel. Therefore, the crosslinking of protein molecules in the cubilose can be reduced and a hydration film and an electric double layer of protein colloidal particles can be protected by reducing the total concentration of calcium and magnesium ions in the production water, so that the water holding rate and the taste uniformity of the cubilose are improved.
Preferably, the method for reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose further comprises the following steps: the raw water is diluted by calcium and magnesium ion-removed water prepared by cation exchange resin, reverse osmosis membrane or distillation process.
Preferably, the mode for reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose does not comprise the following steps: the method of adding chemical reagent to precipitate and chelate.
Further preferably, the sensory quality of the instant cubilose product is reflected by detecting the water holding rate and the mouthfeel evaluation of the instant cubilose product; the mouthfeel evaluation of the instant cubilose product is obtained by randomly extracting 10 experienced professional evaluators to perform blind sample scoring on different samples, and the water holding rate calculation formula of the instant cubilose product is as follows:
in the formula: m is1The edible bird's nest raw material quality used in the instant bird's nest product; m is2Is the quality of the edible bird's nest in the instant bird's nest product.
In addition, the invention also claims application of the method for improving the sensory quality of the instant cubilose product in the processing of the instant cubilose.
The edible bird's nest belongs to natural products, the quality of edible bird's nest picked in different producing areas and different seasons has certain difference, and meanwhile, the processing procedure sequence, process quality control and other factors of different suppliers in the original producing areas are not completely consistent, so that the quality of the produced edible bird's nest products also has difference.
In the processing process of domestic instant cubilose products at present, most of the domestic instant cubilose products are directly produced by using drinking water or production water which is prepared by taking the drinking water as source water through sand filtration and carbon filtration processes (physical impurity removal), indexes such as appearance, taste and microorganism of the produced instant cubilose products are closely related to the quality stability of raw materials, and in order to solve the problem of stability of solid content of the products, enterprises usually adopt the following measures:
1) the stewing strength of the product (combination of stewing temperature and stewing time) is reduced, the water holding rate of the cubilose in the instant cubilose product can be obviously improved, but microorganisms in the product can not be killed thoroughly, so that the problems of short quality guarantee period of the product and increase of the storage and transportation cost (the product needs to be refrigerated) are caused, and the taste quality of the cubilose in the product is reduced;
2) the increase of the feeding amount of the edible bird's nest requires process verification on each batch of edible bird's nest raw materials to determine the optimal feeding amount, which can lead to the extension of the production period and the increase of the raw material cost;
3) the use of food additives (thickeners) reduces consumer satisfaction due to certain misunderstandings and conflicts of the average consumer with "food additives", resulting in reduced product competitiveness and increased production costs.
Therefore, in order to fundamentally solve the problem of unstable solid content of the instant cubilose product caused by uneven raw materials, the total concentration of calcium and magnesium ions in the production water can be adjusted by adopting the method, so that the water holding rate of the cubilose in the instant cubilose product is improved, the product is more uniform, the quality is more stable, the production cost is controlled, and the edible safety of the product is better guaranteed.
Specifically, the processing technology steps of the instant cubilose product are as follows:
1) weighing edible bird's nest raw materials, soaking the edible bird's nest raw materials in the production water treated by the method of claims 1-3, after soaking, sequentially picking, cleaning and draining to obtain a bird's nest semi-product, and then weighing the bird's nest semi-product for later use;
wherein, impurities such as bird's nest hair, black spots and the like in the bird's nest are removed through picking and cleaning.
2) Preparing a preparation solution with the sugar content of 0-11% by using the production water and the monocrystalline rock sugar for later use;
3) weighing the edible bird's nest semi-product into a packaging container, adding a proper volume of the prepared liquid, sealing, stewing, and sterilizing to obtain the instant edible bird's nest product.
Preferably, the sealing means in step 3) includes a cover or a hot-pressed film.
According to the technical scheme, compared with the prior art, the invention discloses a method for improving the sensory quality of an instant cubilose product and application thereof, and the method has the following excellent effects:
the invention discloses a mode for reducing the total concentration of calcium and magnesium ions in water for producing instant cubilose, which comprises the steps of directly removing the calcium and magnesium ions in the water for producing the instant cubilose by cation exchange resin, a reverse osmosis membrane, distillation and other processes or diluting raw water by calcium and magnesium ion-removed water prepared by the processes, so that the total concentration of the calcium and magnesium ions in the finally prepared water for producing the edible cubilose is lower than 100 mg/L; and the way of reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose does not comprise a method of precipitating and chelating by adding chemical reagents. The invention improves the water holding rate and the taste uniformity of the edible bird's nest in the instant edible bird's nest product by reducing the total concentration of calcium and magnesium ions in the water for producing the instant edible bird's nest, thereby improving the sensory quality of the instant edible bird's nest product, improving the economic benefit and being suitable for popularization and application in the market.
Detailed Description
The present invention will be described clearly and completely with reference to the technical solutions provided in the embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be understood that the processing equipment or devices not specifically mentioned in the following examples are conventional in the art; all pressure values and ranges refer to absolute pressures.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention, and changes or modifications in their relative relationship, without materially changing the technical content, should also be regarded as the scope of the invention.
The embodiment of the invention discloses a method for improving the sensory quality of an instant cubilose product and application of the method in processing the instant cubilose, wherein the water retention rate and the taste uniformity of the instant cubilose product are improved by reducing the total concentration of calcium and magnesium ions in water for producing the instant cubilose, so that the sensory quality of the cubilose product is improved, and the economic benefit is improved.
The mouthfeel evaluation of the instant cubilose product is obtained by randomly extracting 10 experienced professional evaluators to perform blind sample evaluation on different samples, and the water holdup calculation formula of the instant cubilose product is as follows:
in the formula: m is1The edible bird's nest raw material quality used in the instant bird's nest product; m is2Is the quality of the edible bird's nest in the instant bird's nest product.
It should be noted that, in the manufacturing industry, the development of water treatment technologies such as cation exchange resin, reverse osmosis membrane or distillation process is very mature, the application is common, and the effect of effectively controlling the total concentration of ions in water quality can be realized, so that the invention does not verify the water production processes one by one, only adopts the reverse osmosis membrane water production process to adjust the total concentration of calcium and magnesium ions in the production water, and the invention is mainly aimed at verifying the influence of the production water with different total concentrations of calcium and magnesium ions on the water holding rate and sensory quality of the instant cubilose product.
The following examples are provided to further illustrate the excellent results of the technical solutions disclosed in the present invention, but the present invention is not limited to the following examples.
Example 1
A processing technology of an instant cubilose product specifically comprises the following steps:
controlling the total concentration of calcium ions and magnesium ions in the production water: removing calcium and magnesium ions in the water through a reverse osmosis membrane, and reducing the total concentration of the calcium and magnesium ions in the prepared production water to 30-50 mg/L;
weighing 200g of edible bird's nest raw material, soaking in production water, picking and cleaning after soaking to remove impurities such as bird's hair, black spots and the like in the bird's nest, draining and removing excessive water to obtain 1800g of a semi-finished product;
preparing sugar liquid with sugar content of 6% by using production water and monocrystal rock sugar;
weighing 18g of edible bird's nest semi-finished product (2.0 g of edible bird's nest raw material) into a packaging container, and mixing the raw materials according to the weight ratio of 2: 70g of sugar solution is added into a glass container of 75g according to the feed-liquid ratio of 70;
capping to seal the glass container;
sixthly, stewing the sealed container at high temperature to obtain the instant cubilose product.
Measuring the water holding capacity of the prepared instant cubilose product according to the formula, wherein the average value of the water holding capacity is 42.3 times; and the standard deviation of 40 experimental groups was 1.35%.
Example 2
A processing technology of an instant cubilose product specifically comprises the following steps:
controlling the total concentration of calcium ions and magnesium ions in the production water: removing calcium and magnesium ions in the water through a reverse osmosis membrane, and reducing the total concentration of the calcium and magnesium ions in the prepared production water to 50-80 mg/L;
weighing 500g of edible bird's nest raw material, soaking in production water, picking and cleaning after soaking to remove impurities such as bird's hair, black spots and the like in the bird's nest, draining and removing excessive water to obtain 4450g of a semi-finished product;
preparing sugar liquid with 5 percent of sugar content by using the production water and the single crystal rock sugar;
weighing 13.4g of the edible bird's nest semi-finished product (1.5 g of edible bird's nest raw material) into a packaging container, and mixing the raw material according to the weight ratio of 1.5: 70g of sugar solution is added into a glass container of 75g in a ratio of 70 feed to liquid;
capping to seal the glass container;
sixthly, stewing the sealed container at high temperature to obtain the instant cubilose product.
Measuring the water holding capacity of the prepared instant cubilose product according to the formula, wherein the average value of the water holding capacity is 40.8 times; and the standard deviation of 40 experimental groups was 1.03%.
In order to further verify the unobvious and easy-to-see property of the technical scheme disclosed by the invention compared with the prior art, the inventor also performs the following experiments:
comparative example 1:
a processing technology of an instant cubilose product specifically comprises the following steps:
firstly, tap water is used as production water, and the total concentration of calcium ions and magnesium ions in the tap water is detected to be 150-300 mg/L;
weighing 200g of edible bird's nest raw material, soaking in production water, picking and cleaning after soaking to remove impurities such as bird's hair, black spots and the like in the bird's nest, draining and removing excessive water to obtain 1760g of a semi-finished product;
preparing sugar liquid with 5 percent of sugar content by using the production water and the single crystal rock sugar;
weighing 13.2g of the edible bird's nest semi-finished product (1.5 g of edible bird's nest raw material) into a packaging container, and mixing the raw material according to the weight ratio of 1.5: 70g of sugar solution is added into a glass container of 75g in a ratio of 70 feed to liquid;
capping to seal the glass container;
sixthly, stewing the sealed container at high temperature to obtain the instant cubilose product.
Measuring the water holding capacity of the prepared instant cubilose product according to the formula, wherein the average value of the water holding capacity is 21.6 times; and the standard deviation of 40 experimental groups was 4.12%.
First, comparing the test results of the examples 1-2 and the comparative example, it can be seen that when the total concentration of calcium and magnesium ions in the production water is 30-50mg/L and 50-80mg/L, the water holding rate of the stewed cubilose is 42.3 times and 40.8 times respectively; when the total concentration of calcium and magnesium ions in the production water is 150-300mg/L, the water holding rate of the stewed cubilose is only 21.6 times.
And, the following conclusions can be drawn through comparative analysis: when the total concentration of calcium ions and magnesium ions in the production water is higher than 100mg/L, the water holding rate of the cubilose is obviously reduced; and when the total concentration of calcium ions and magnesium ions in the production water is lower than 100mg/L, the water holding rate of the cubilose is favorably improved, so that the sensory quality of the instant cubilose product is improved, and the economic benefit is improved.
(II) 10 experienced professional evaluator were randomly selected to taste 10 bottles of each of the stewed products of examples 1, 2 and 1.
Statistical results show that the instant cubilose products of the examples 1 and 2 are soft, glutinous and smooth in mouthfeel, uniform in mouthfeel and free of obvious difference, the instant cubilose products of the comparative example 1 are crisp in mouthfeel, and the mouthfeel among 10 bottles of samples is not uniform and has obvious difference.
By combining the analysis, the method disclosed by the invention can effectively reduce the total concentration of calcium and magnesium ions in the water for producing the instant edible bird's nest so as to improve the water holding rate and the taste uniformity of the instant edible bird's nest product, thereby improving the sensory quality of the instant edible bird's nest product and improving the economic benefit.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. A method for improving the sensory quality of an instant cubilose product is characterized by comprising the following steps:
(1) directly reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose by using cation exchange resin, a reverse osmosis membrane or a distillation process so as to ensure that the total concentration of the calcium and magnesium ions in the prepared water for producing the instant cubilose is lower than 100 mg/L;
(2) and (2) using the production water prepared in the step (1) to prepare an instant cubilose product, calculating the water holding rate of the instant cubilose product, and evaluating the mouthfeel of the instant cubilose product to finally reflect the sensory quality of the instant cubilose product.
2. The method for improving the sensory quality of the instant cubilose product according to claim 1, wherein the manner of reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose further comprises the following steps: the raw water is diluted by calcium and magnesium ion-removed water prepared by cation exchange resin, reverse osmosis membrane or distillation process.
3. The method for improving the sensory quality of the instant cubilose product according to claim 1, wherein the manner of reducing the total concentration of calcium and magnesium ions in the water for producing the instant cubilose does not comprise the following steps: the method of adding chemical reagent to precipitate and chelate.
4. The method for improving the sensory quality of the instant cubilose product according to any one of claims 1 to 3, wherein the sensory quality of the instant cubilose product is reflected by detecting the water holding capacity and the mouthfeel evaluation of the instant cubilose product; wherein, the calculation formula of the water holding capacity of the instant cubilose product is as follows:
in the formula: m is1The edible bird's nest raw material quality used in the instant bird's nest product; m is2Is the quality of the edible bird's nest in the instant bird's nest product.
5. Use of the method for improving the sensory quality of the instant cubilose product as claimed in any one of claims 1 to 4 in the processing of instant cubilose.
6. The use of claim 5, wherein the processing steps of the instant cubilose product are as follows:
1) weighing edible bird's nest raw materials, soaking the edible bird's nest raw materials in the production water treated by the method of claims 1-3, after soaking, sequentially picking, cleaning and draining to obtain a bird's nest semi-product, and then weighing the bird's nest semi-product for later use;
2) preparing a preparation solution with the sugar content of 0-11% by using the production water and the monocrystalline rock sugar for later use;
3) weighing the edible bird's nest semi-product into a packaging container, adding a proper volume of the prepared liquid, sealing, stewing, and sterilizing to obtain the instant edible bird's nest product.
7. The use according to claim 6, wherein the water holding rate of the cooked and sterilized instant cubilose product is calculated according to the following formula, and the mouthfeel of the instant cubilose product is evaluated:
in the formula: m is1The edible bird's nest raw material quality used in the instant bird's nest product; m is2Is the quality of the edible bird's nest in the instant bird's nest product.
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