CN112841647A - Collagen food fixing agent and fixing method thereof - Google Patents
Collagen food fixing agent and fixing method thereof Download PDFInfo
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a collagen food fixing agent and a fixing method thereof, wherein the fixing agent comprises the following traditional Chinese medicine extracts: lotus leaf extract, ginseng extract, jujube extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose extract, moutan bark extract, roselle extract and ilex extract. The invention soaks and heats the fixative composed of Chinese medicine extract and collagen product together; the collagen food can be kept in a solid state in a solution, the stability of the collagen food in the solution state is improved, the fishy smell of the collagen food is reduced, the comprehensive sensory evaluation of the collagen food is enhanced, the solution is not frozen, the shelf life is prolonged, and the health-care efficacy of the traditional Chinese medicine extract composition can be improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a fixing agent and a fixing method of a traditional Chinese medicine extract composition as collagen food.
Background
Collagen is an important component of human skin, hair and other tissues, and lack of collagen leads to dry hair and split hair, and skin elasticity and luster are lost, so that foods rich in collagen are favored by healthy people. However, due to the worldwide prevalence of zoonosis such as foot-and-mouth disease, mad cow disease, avian influenza, etc., the safety of collagen of terrestrial animals is limited, and marine products rich in collagen such as fish gelatin, sea cucumber, etc. are gradually becoming cosmetic and tonic substitutes. With the development of times and the pace of life increasing, these beauty tonics are beginning to develop towards instant convenience foods. In the storage process of instant collagen food, collagen can gradually dissolve and enter into the stock solution and form the jelly usually, and the collagen product is unformed simultaneously, influences product appearance and taste, and the fishy smell is heavier, is unfavorable for the popularization of product.
The invention aims to provide a traditional Chinese medicine extract composition as a fixing agent and a fixing method of collagen food aiming at the existing defects, so that the appearance and the taste of the product are improved, the drug effect is increased, and the product competitiveness is improved.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to keep the collagen food in a solid state in the solution, improve the stability of the collagen food in the solution state, reduce the fishy smell of the product, enhance the comprehensive sensory evaluation of the collagen food, prevent the solution from freezing, prolong the shelf life and improve the drug effect.
Technical solution to achieve the above object, the present invention adopts the following technical steps:
a collagen food fixative, which comprises the following traditional Chinese medicine extracts: lotus leaf extract, ginseng extract, jujube extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose extract, moutan bark extract, roselle extract and ilex extract.
Preferably, the preparation method of the lotus leaf extract as the fixing agent for the collagen food comprises the following steps: cleaning dried folium Nelumbinis, cutting into strips, adding 1% pure water, heating and stirring, centrifuging, filtering, collecting filtrate, evaporating to obtain thick liquid with rotary evaporator, placing in drying oven, and drying to obtain extract-like folium Nelumbinis water extract;
the preparation method of the ginseng extract comprises the following steps: pulverizing Ginseng radix, sieving, cold soaking in sterilized deionized water overnight, leaching, mixing extractive solutions, concentrating under reduced pressure to obtain extract, and sterilizing with filter membrane;
the preparation method of the Chinese date extract comprises the following steps: pulverizing fructus Jujubae, sieving, adding water, ultrasonic extracting, collecting supernatant, and mixing filtrates to obtain fructus Jujubae water extract;
the preparation method of the mulberry leaf extract comprises the following steps: decocting folium Mori with water, filtering, decocting the residue with the same method, filtering, mixing filtrates, concentrating, centrifuging, removing precipitate, concentrating the supernatant to obtain extract, and drying;
the preparation method of the myrobalan extract comprises the following steps: crushing and sieving myrobalan, respectively weighing an appropriate amount of myrobalan medicinal material powder, respectively placing the myrobalan medicinal material powder into round-bottomed flasks, respectively adding deionized water for infiltration, heating, refluxing and extracting, filtering while hot, concentrating the filtrate, and then carrying out vacuum freeze drying to obtain an aqueous extract of the myrobalan;
the preparation method of the schisandra extract comprises the following steps: pulverizing fructus Schisandrae, sieving, adding purified water, extracting at constant temperature, centrifuging to obtain supernatant, concentrating, and sterilizing;
the preparation method of the rose extract comprises the following steps: weighing fresh rose flowers, soaking in water, extracting essential oil by steam method, cooling, filtering, drying to obtain rose aqueous extract;
the preparation method of the moutan bark extract comprises the following steps: pulverizing cortex moutan, soaking in distilled water, decocting, mixing decoctions, filtering, and concentrating;
the preparation method of the roselle extract comprises the following steps: weighing calyx Hibisci Sabdariffae, cutting into pieces, mixing with purified water, performing ultrasonic extraction, filtering, adding purified water, extracting by the same method, mixing the two extractive solutions, and concentrating;
the preparation method of the broadleaf holly leaf extract comprises the following steps: pulverizing ilex kudingcha, sieving, adding boiling water, extracting in water bath, centrifuging the extractive solution, collecting supernatant, concentrating, and freeze drying to obtain crude extract.
Preferably, the preparation method of the collagen food fixative is as follows: cleaning 100g of leaves of the dry lotus, cutting into strips, adding 1500 mL of pure water at 90-100 ℃, adding the strips, stirring for 2h, filtering in a centrifuge at 4000 r/min for 10min, collecting filtrate, evaporating to thick liquid by using a rotary evaporator, placing the thick liquid in a drying box, drying at 90 ℃ for 12h to obtain an extractum lotus leaf water extract.
The preparation method of the ginseng extract comprises the following steps: pulverizing Ginseng radix 100g, sieving with 200 mesh sieve, cold soaking with 5 times of sterilized deionized water overnight, leaching at 80 deg.C for 4 hr, extracting by the same method for 3 times, mixing 3 times of extractive solutions, concentrating under reduced pressure to obtain extract, and sterilizing with filter membrane.
The preparation method of the Chinese date extract comprises the following steps: pulverizing 100g fructus Jujubae, sieving with 200 mesh sieve at material-liquid ratio of 1: 20, performing ultrasonic treatment at 60 deg.C under 240W for 30min, and collecting supernatant. Extracting with the same method for one time, and mixing filtrates to obtain fructus Jujubae water extract.
The preparation method of the mulberry leaf extract comprises the following steps: taking 500g of mulberry leaves, adding 20 times of water, decocting for 2h, filtering with 4 layers of gauze, decocting and filtering the dregs by the same method, and combining the filtrates. Concentrating to 500mL, centrifuging at 3000r/min for 10min, removing precipitate, concentrating the supernatant to obtain extract, and drying at 60 deg.C.
The preparation method of the myrobalan extract comprises the following steps: crushing myrobalan, sieving with a 40-mesh sieve, respectively weighing 2 parts of a proper amount of myrobalan medicinal material powder, respectively placing into 1000mL round-bottomed flasks, respectively adding 10 times of deionized water for soaking for 30min, heating and refluxing for extraction for 2 times, each time for 1h, filtering while hot, concentrating the filtrate, and performing vacuum freeze drying to obtain the aqueous extract of myrobalan.
The preparation method of the schisandra extract comprises the following steps: pulverizing fructus Schisandrae 100g, sieving with 200 mesh sieve, adding 2L purified water, leaching at constant temperature of 70 deg.C for 4 hr, centrifuging to obtain supernatant, concentrating, sterilizing, and storing at 4 deg.C.
The preparation method of the rose extract comprises the following steps: weighing 2000g of fresh rose flowers, adding 12 times of water, soaking for 30min, extracting essential oil by a steam method, extracting for 3h, cooling, filtering, drying filtrate, and obtaining the rose aqueous extract.
The preparation method of the moutan bark extract comprises the following steps: 100g of moutan bark was ground, and 100mL of distilled water was added thereto and soaked for 10 minutes, followed by decoction for 30 minutes and 20 minutes each for 1 time. Mixing decoctions, filtering, and concentrating.
The preparation method of the roselle extract comprises the following steps: weighing 150g of roselle, cutting into pieces, mixing with 1L of purified water, performing ultrasonic extraction at 25 ℃ for 20min, filtering, adding 1L of purified water, performing the same extraction method for 20min, combining the two extracting solutions, and concentrating for later use.
The preparation method of the broadleaf holly leaf extract comprises the following steps: pulverizing 100g of ilex kudingcha, sieving with 200 mesh sieve, adding boiling water at a material-liquid ratio of 1: 10, leaching in water bath at 95 deg.C for 30min, centrifuging the leaching solution at 5000 × g for 10min, taking out the supernatant, concentrating, and freeze drying to obtain crude extract.
A preparation method of an aqueous solution of a collagen food fixative comprises the following steps:
firstly, respectively preparing a lotus leaf extract, a ginseng extract, a Chinese date extract, a mulberry leaf extract, a myrobalan extract, a schisandra chinensis extract, a rose extract, a tree peony bark extract, a roselle extract and a broadleaf holly leaf extract into a traditional Chinese medicine extract aqueous solution;
step two, mixing the aqueous solution of the traditional Chinese medicine extract obtained in the step one to prepare a combined aqueous solution of the traditional Chinese medicine extract;
thirdly, sterilizing the traditional Chinese medicine extract combined aqueous solution at high temperature.
In a preferable scheme, in the preparation method of the aqueous solution of the collagen food fixative, the mass concentration of the aqueous solution of the traditional Chinese medicine extract composition is 0.1-20%, and the preferable mass concentration is 1-5%; in the traditional Chinese medicine extract combined aqueous solution, the mass concentration of lotus leaf extract is 0.01-2%, the mass concentration of ginseng extract is 0.01-2%, the mass concentration of jujube extract is 0.01-2%, the mass concentration of mulberry leaf extract is 0.01-2%, the mass concentration of myrobalan extract is 0.01-2%, the mass concentration of schisandra extract is 0.01-2%, the mass concentration of rose extract is 0.01-2%, the mass concentration of tree peony bark extract is 0.01-2%, the mass concentration of roselle extract is 0.01-2%, and the mass concentration of ilex extract is 0.01-2%.
Preferably, in the above method for preparing the aqueous solution of the collagen food fixative, the sterilization temperature in the third step is 115-130 ℃, and the sterilization time is 10-30 minutes.
A method for fixing a collagen product with an aqueous solution of a collagen food fixative, comprising the steps of:
firstly, cutting dry products of collagen products into proper sizes along collagen lines;
step two, soaking and heating the collagen product and the collagen food fixative aqueous solution in the step one together;
thirdly, separating and washing the collagen products from the solution;
and fourthly, packaging the collagen product and sterilizing at high temperature.
Preferably, the method for immobilizing a collagen-based product with an aqueous solution of a collagen-based food fixative as described above comprises fish gelatin, fish skin, sea cucumber or shark fin.
Preferably, in the method for fixing a collagen-based product with an aqueous solution of a collagen-based food fixative as described above, the heating temperature in the second step is 40 to 80 deg.CoAnd C, heating for 2-24 hours, wherein the mass ratio of the collagen product to the collagen food fixative aqueous solution is 0.015:1-1: 1.
Preferably, in the method for immobilizing a collagen-based product using an aqueous solution of a collagen-based food fixative as described above, the water used for washing the collagen-based product in the third step is tap water, mineral water or purified water.
Preferably, in the method for fixing the collagen product by using the aqueous solution of the collagen food fixative, the sterilization temperature in the fourth step is 115-130 ℃, and the sterilization time is 10-30 minutes.
Has the advantages that: compared with the prior art, the invention has the following beneficial effects:
the traditional Chinese medicine extract water solution and the collagen food are soaked and heated together, so that the collagen food can be kept in a solid state in the solution, the stability of the collagen food in the solution state is improved, the fishy smell of the product is reduced, the comprehensive sensory evaluation of the collagen food is enhanced, the solution is not frozen, the shelf life is prolonged, the health care function of the collagen food can be improved by the traditional Chinese medicine extract, chemical substances such as preservatives and the like are not added, and the traditional Chinese medicine extract has wide market prospect and development and utilization values.
Drawings
FIG. 1 shows the state of the solutions of the fish gelatin control group (left) and the fish gelatin test group (right).
Detailed Description
The present invention is further explained with reference to the following examples, which are not intended to limit the present invention in any way.
The preparation method of the lotus leaf extract described in the following examples 1 and 2 is: cleaning 100g of leaves of the dry lotus, cutting into strips, adding 1500 mL of pure water at 90-100 ℃, adding the strips, stirring for 2h, filtering in a centrifuge at 4000 r/min for 10min, collecting filtrate, evaporating to thick liquid by using a rotary evaporator, placing the thick liquid in a drying box, drying at 90 ℃ for 12h to obtain an extractum lotus leaf water extract.
The preparation method of the ginseng extract comprises the following steps: pulverizing Ginseng radix 100g, sieving with 200 mesh sieve, cold soaking with 5 times of sterilized deionized water overnight, leaching at 80 deg.C for 4 hr, extracting by the same method for 3 times, mixing 3 times of extractive solutions, concentrating under reduced pressure to obtain extract, and sterilizing with filter membrane.
The preparation method of the Chinese date extract comprises the following steps: pulverizing 100g fructus Jujubae, sieving with 200 mesh sieve, adding water at a material-liquid ratio of 1: 20, performing ultrasonic treatment at 60 deg.C under 240W for 30min, and collecting supernatant. Extracting with the same method for one time, and mixing filtrates to obtain fructus Jujubae water extract.
The preparation method of the mulberry leaf extract comprises the following steps: taking 500g of mulberry leaves, adding 20 times of water, decocting for 2h, filtering with 4 layers of gauze, decocting and filtering the dregs by the same method, and combining the filtrates. Concentrating to 500mL, centrifuging at 3000r/min for 10min, removing precipitate, concentrating the supernatant to obtain extract, and drying at 60 deg.C.
The preparation method of the myrobalan extract comprises the following steps: crushing myrobalan, sieving with a 40-mesh sieve, respectively weighing 2 parts of a proper amount of myrobalan medicinal material powder, respectively placing into 1000mL round-bottomed flasks, respectively adding 10 times of deionized water for soaking for 30min, heating and refluxing for extraction for 2 times, each time for 1h, filtering while hot, concentrating the filtrate, and performing vacuum freeze drying to obtain the aqueous extract of myrobalan.
The preparation method of the schisandra extract comprises the following steps: pulverizing fructus Schisandrae 100g, sieving with 200 mesh sieve, adding 2L purified water, leaching at constant temperature of 70 deg.C for 4 hr, centrifuging to obtain supernatant, concentrating, sterilizing, and storing at 4 deg.C.
The preparation method of the rose extract comprises the following steps: weighing 2000g of fresh rose flowers, adding 12 times of water, soaking for 30min, extracting essential oil by a steam method, extracting for 3h, cooling, filtering water extract to obtain filtrate, and drying to obtain the rose aqueous extract.
The preparation method of the moutan bark extract comprises the following steps: 100g of moutan bark was ground, and 100mL of distilled water was added thereto and soaked for 10 minutes, followed by decoction for 30 minutes and 20 minutes each for 1 time. Mixing decoctions, filtering, and concentrating.
The preparation method of the roselle extract comprises the following steps: weighing 150g of roselle, cutting into pieces, mixing with 1L of purified water, performing ultrasonic extraction at 25 ℃ for 20min, filtering, adding 1L of purified water, performing the same extraction method for 20min, combining the two extracting solutions, and concentrating for later use.
The preparation method of the broadleaf holly leaf extract comprises the following steps: pulverizing 100g of ilex kudingcha, sieving with 200 mesh sieve, adding boiling water at a material-liquid ratio of 1: 10, leaching in water bath at 95 deg.C for 30min, centrifuging the leaching solution at 5000 × g for 10min, taking out the supernatant, concentrating, and freeze drying to obtain crude extract.
Example 1
1. A preparation method of an aqueous solution of a collagen food fixative comprises the following steps:
firstly, respectively preparing 2% aqueous solution of lotus leaf extract, ginseng extract, Chinese date extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose extract, moutan bark extract, roselle extract and ilex extract;
secondly, taking the traditional Chinese medicine extracts to prepare a traditional Chinese medicine extract combined aqueous solution with the mass fractions of 0.35 percent of lotus leaf extract, 0.5 percent of ginseng extract, 0.75 percent of Chinese date extract, 0.4 percent of mulberry leaf extract, 1.5 percent of myrobalan extract, 0.2 percent of Chinese magnoliavine fruit extract, 0.8 percent of rose extract, 1.2 percent of tree peony bark extract, 2 percent of roselle extract and 1 percent of ilex extract;
thirdly, sterilizing the traditional Chinese medicine extract combined aqueous solution at the high temperature of 120 ℃ for 20 minutes to obtain a collagen food fixative aqueous solution.
2. A method for fixing collagen products comprises the following specific steps:
firstly, cutting the dry-goods fish glue of the collagen product into a proper size along collagen lines;
step two, soaking the collagen product fish gelatin and the collagen food fixative aqueous solution in the step one according to the mass ratio of 0.05:1, and soaking the fish gelatin and the collagen food fixative aqueous solution 70 timesoC, heating for 12 hours;
thirdly, separating the collagen products from the solution, and washing with purified water;
fourthly, packaging the collagen product and sterilizing at 120 ℃ for 20 minutes to obtain the collagen product.
Example 2
1. A preparation method of an aqueous solution of a collagen food fixative comprises the following steps:
firstly, respectively preparing 2% aqueous solution of lotus leaf extract, ginseng extract, Chinese date extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose extract, moutan bark extract, roselle extract and ilex extract;
secondly, taking the traditional Chinese medicine extracts to prepare a traditional Chinese medicine extract combined aqueous solution with the mass fractions of 1% of lotus leaf extract, 1.5% of ginseng extract, 1.25% of Chinese date extract, 0.1% of mulberry leaf extract, 0.1% of myrobalan extract, 0.3% of Chinese magnoliavine fruit extract, 1.8% of rose extract, 2.0% of tree peony bark extract, 1% of roselle extract and 0.1% of ilex extract;
thirdly, sterilizing the traditional Chinese medicine extract combined with the aqueous solution at 120 ℃ for 20 minutes.
2. A method for fixing collagen products comprises the following specific steps:
firstly, cutting a collagen product dried sea cucumber into a proper size along collagen grains;
step two, soaking the collagen product sea cucumber and the traditional Chinese medicine extract combined aqueous solution in the step one according to the mass ratio of 0.5:1, and soaking the sea cucumber and the traditional Chinese medicine extract combined aqueous solution 40 timesoC, heating for 2 hours;
thirdly, separating the collagen products from the solution, and washing with purified water;
fourthly, packaging the collagen product and sterilizing at 120 ℃ for 20 minutes.
The method can keep the collagen food in a solid state in the solution, improve the stability of the collagen food in the solution state, reduce the fishy smell of the product, enhance the comprehensive sensory evaluation of the collagen food, prevent the solution from freezing, prolong the shelf life, simultaneously does not add chemical substances such as preservatives and the like, and has wider market prospect and development and utilization values.
Example 3 screening optimization experiment of Chinese medicinal extract composition
The invention compares the fixing effect of different traditional Chinese medicine extracts on collagen food (fish gelatin) in the earlier stage, and the evaluation results are shown in the following table 1:
TABLE 1 screening test of Chinese medicinal extracts
| Extract type (1%) | Whether the solution is turbid after sterilization | Whether the solution is solidified at 4 DEG C | Swelling ratio | Fishy smell | Whether or not to use |
| Lotus leaf | Clarification | Whether or not | 2.1±0.3 | Fishy smell | Is that |
| Ginseng radix | Clarification | Whether or not | 2.0±0.4 | Fishy smell | Is that |
| Chinese date | Turbidity | Whether or not | 3.1±0.2 | No fishy smell | Is that |
| Mulberry Leaves | Clarification | Is that | 1.8±0.4 | Fishy smell | Is that |
| Medicine terminalia fruit | Clarification | Whether or not | 1.9±0.3 | Less fishy smell | Is that |
| Schisandra chinensis | Turbidity | Whether or not | 2.5±0.2 | No fishy smell | Is that |
| Rose flower | Clarification | Whether or not | 2.3±0.3 | No fishy smell | Is that |
| Cortex moutan | Turbidity | Whether or not | 1.9±0.1 | Fishy smell | Is that |
| Roselle | Clarification | Is that | 2.3±0.3 | No fishy smell | Is that |
| Broadleaf holly leaf tea | Clarification | Is that | 2.4±0.2 | Less fishy smell | Is that |
| Chinese yam | Turbidity | Whether or not | 4.2±0.2 | Fishy smell | Whether or not |
| Pawpaw | Turbidity | Whether or not | 6.0±0.3 | Fishy smell | Whether or not |
| Licorice root, radix Glycyrrhizae | Turbidity | Whether or not | 4.5±0.5 | Fishy smell | Whether or not |
| Ginkgo | Turbidity | Whether or not | 4.6±0.3 | Fishy smell | Whether or not |
| Longan pulp | Turbidity | Whether or not | 5.4±0.4 | Fishy smell | Whether or not |
| Lotus seed | Turbidity | Whether or not | 5.3±0.5 | Fishy smell | Whether or not |
| Honey | Turbidity | Whether or not | 4.7±0.6 | Fishy smell | Whether or not |
| Aloe vera | Turbidity | Whether or not | 3.7±0.4 | Fishy smell | Whether or not |
| Peach kernel | Turbidity | Whether or not | 4.1±0.2 | Fishy smell | Whether or not |
| Turmeric root tuber | Turbidity | Whether or not | 3.8±0.3 | Less fishy smell | Whether or not |
According to the experiments, the collagen food fixative selects lotus leaf extract, ginseng extract, Chinese date extract, mulberry leaf extract, myrobalan extract, Chinese magnoliavine fruit extract, rose extract, tree peony bark extract, roselle extract and ilex extract as components of the collagen food fixative. In order to further verify the efficacy of each component, the invention compares the fixation effect of different traditional Chinese medicine extract compositions (with consistent total mass concentration) on collagen food (fish gelatin), and the evaluation results are shown in the following table 2:
TABLE 2 screening experiments for Chinese medicinal extract compositions
| Composition of extract | Whether the solution is turbid after sterilization | Whether the solution is solidified at 4 DEG C | Swelling ratio | Fishy smell | Composite score |
| ②③④⑤⑥⑦⑧⑨⑩ | Is relatively clear | Slightly viscous | 2.3±0.2 | Little fishy smell | 4.0 |
| ①③④⑤⑥⑦⑧⑨⑩ | Is relatively clear | Slightly viscous | 2.5±0.3 | Little fishy smell | 4.0 |
| ①②④⑤⑥⑦⑧⑨⑩ | Clarification | Slightly viscous | 2.0±0.2 | Less fishy smell | 3.8 |
| ①②③⑤⑥⑦⑧⑨⑩ | Is relatively clear | Whether or not | 2.4±0.3 | Little fishy smell | 4.0 |
| ①②③④⑥⑦⑧⑨⑩ | Is relatively clear | Slightly viscous | 2.4±0.2 | Less fishy smell | 3.6 |
| ①②③④⑤⑦⑧⑨⑩ | Clarification | Slightly viscous | 2.1±0.3 | Less fishy smell | 3.8 |
| ①②③④⑤⑥⑧⑨⑩ | Is relatively clear | Slightly viscous | 2.2±0.3 | Less fishy smell | 3.6 |
| ①②③④⑤⑥⑦⑨⑩ | Clarification | Slightly viscous | 2.2±0.4 | Little fishy smell | 4.0 |
| ①②③④⑤⑥⑦⑧⑩ | Is relatively clear | Whether or not | 2.1±0.1 | Less fishy smell | 3.8 |
| ①②③④⑤⑥⑦⑧⑨ | Is relatively clear | Whether or not | 2.3±0.2 | Less fishy smell | 3.8 |
| ①②③④⑤⑥⑦⑧⑨⑩ | Clarification | Whether or not | 2.2±0.2 | Little fishy smell | 4.2 |
Note: the numerical numbers are respectively lotus leaf extract, ginseng extract, Chinese date extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose flower extract, moutan bark extract, roselle extract and ilex extract, and the comprehensive score is 5.
According to the above experiments, the present invention considers that the lotus leaf extract, the ginseng extract, the mulberry leaf extract, the myrobalan extract, the rose flower extract, the roselle extract and the broadleaf holly leaf extract in the composition have the effect of fixing collagen, the mulberry leaf extract, the roselle extract and the broadleaf holly leaf extract have the effect of preventing collagen in a solution from solidifying, and the Chinese date extract, the myrobalan extract, the schisandra fruit extract, the rose flower extract, the roselle extract and the broadleaf holly leaf extract have the effect of removing fishy smell.
Example 4 fixation Effect of Chinese medicinal extract composition on different collagen foods
Comparing the performance of the fish gelatin of example 1 and the sea cucumber of example 2 before and after fixation, the test results are shown in the following table 3:
TABLE 3 comparison of Properties
| Kind of food | Whether or not to use the Chinese medicinal extract composition for fixation | Whether the solution is turbid after sterilization | Whether the solution is solidified at 4 DEG C | Swelling ratio | Fishy smell | Composite score |
| Fish glue (contrast) | Whether or not | Turbidity | Is that | 4.2±0.4 | Extremely fishy smell | 0.5 |
| Fish glue (example 1) | Is that | Is relatively clear | Whether or not | 2.2±0.2 | Little fishy smell | 4.2 |
| Sea cucumber (contrast) | Whether or not | Turbidity | Is that | 10.3±0.5 | Extremely fishy smell | 1.8 |
| Sea cucumber (example 2) | Is that | Is relatively clear | Whether or not | 3.5±0.2 | Less fishy smell | 4.5 |
Note: the composite score was found to be 5.
As can be seen from table 3, the elasticity and hardness of the collagen food fixed with the herbal extract composition in examples 1 and 2 were significantly increased, the fishy smell was significantly decreased, and the sensory score was also increased, compared to the control group without the herbal extract composition.
It can also be seen in fig. 1 that the fish gelatin solution of the control group was frozen, while the fish gelatin solution of example 1 remained fluid, and the shelf life of the product was improved by the effect of the Chinese medicinal extract composition.
Example 5 health function test
60 women with dark spots, loose skin and no luster are selected, and the age is 35-55 years, and the average age is 42 years. The fish gelatin and the sea cucumber fixed by the aqueous solution of the traditional Chinese medicine extract prepared in the embodiment 1 and the embodiment 2 are respectively taken by 30 examples in the embodiment 1 group and 30 examples in the embodiment 2 group, 10 g is taken each time, and 1 time is taken in the morning and evening respectively. After the Chinese medicinal extract aqueous solution is continuously taken for 1 month, functional experimental research results show that the fish gelatin and the sea cucumber fixed by the Chinese medicinal extract aqueous solution prepared in the embodiment 1 and the embodiment 2 of the invention have better efficacies of nourishing liver, expelling toxin, beautifying and removing freckles, and the effective rates are 90% and 92% respectively.
Claims (11)
1. The collagen food fixative is characterized by comprising the following traditional Chinese medicine extracts: lotus leaf extract, ginseng extract, jujube extract, mulberry leaf extract, myrobalan extract, schisandra extract, rose extract, moutan bark extract, roselle extract and ilex extract.
2. The collagen food fixative as set forth in claim 1, wherein the lotus leaf extract is prepared by a method comprising: cleaning dried folium Nelumbinis, cutting into strips, adding 1% pure water, heating and stirring, centrifuging, filtering, collecting filtrate, evaporating to obtain thick liquid with rotary evaporator, placing in drying oven, and drying to obtain extract-like folium Nelumbinis water extract;
the preparation method of the ginseng extract comprises the following steps: pulverizing Ginseng radix, sieving, cold soaking in sterilized deionized water overnight, leaching, mixing extractive solutions, concentrating under reduced pressure to obtain extract, and sterilizing with filter membrane;
the preparation method of the Chinese date extract comprises the following steps: pulverizing fructus Jujubae, sieving, adding water, ultrasonic extracting, collecting supernatant, and mixing filtrates to obtain fructus Jujubae water extract;
the preparation method of the mulberry leaf extract comprises the following steps: decocting folium Mori with water, filtering, decocting the residue with the same method, filtering, mixing filtrates, concentrating, centrifuging, removing precipitate, concentrating the supernatant to obtain extract, and drying;
the preparation method of the myrobalan extract comprises the following steps: crushing and sieving myrobalan, respectively weighing an appropriate amount of myrobalan medicinal material powder, respectively placing the myrobalan medicinal material powder into round-bottomed flasks, respectively adding deionized water for infiltration, heating, refluxing and extracting, filtering while hot, concentrating the filtrate, and then carrying out vacuum freeze drying to obtain an aqueous extract of the myrobalan;
the preparation method of the schisandra extract comprises the following steps: pulverizing fructus Schisandrae, sieving, adding purified water, extracting at constant temperature, centrifuging to obtain supernatant, concentrating, and sterilizing;
the preparation method of the rose extract comprises the following steps: weighing fresh rose flowers, soaking in water, extracting essential oil by a water vapor method, cooling, filtering, and drying to obtain a rose aqueous extract;
the preparation method of the moutan bark extract comprises the following steps: pulverizing cortex moutan, soaking in distilled water, decocting, mixing decoctions, filtering, and concentrating;
the preparation method of the roselle extract comprises the following steps: weighing calyx Hibisci Sabdariffae, cutting into pieces, mixing with purified water, performing ultrasonic extraction, filtering, adding purified water, extracting by the same method, mixing the two extractive solutions, and concentrating;
the preparation method of the broadleaf holly leaf extract comprises the following steps: pulverizing ilex kudingcha, sieving, adding boiling water, extracting in water bath, centrifuging the extractive solution, collecting supernatant, concentrating, and freeze drying to obtain crude extract.
3. The collagen food fixative as set forth in claim 2, wherein the lotus leaf extract is prepared by a method comprising: cleaning 100g of leaves of the dry lotus, cutting into strips, adding 1500 mL of pure water at 90-100 ℃, adding the strips, stirring for 2h, filtering at 4000 r/min in a centrifuge for 10min, collecting filtrate, evaporating to thick liquid by using a rotary evaporator, placing the thick liquid in a drying box, drying at 90 ℃ for 12h to obtain an extractum lotus leaf water extract;
the preparation method of the ginseng extract comprises the following steps: pulverizing Ginseng radix 100g, sieving with 200 mesh sieve, cold soaking with 5 times of sterilized deionized water overnight, leaching at 80 deg.C for 4 hr, extracting by the same method for 3 times, mixing 3 times of extractive solutions, concentrating under reduced pressure to obtain extract, and sterilizing with filter membrane;
the preparation method of the Chinese date extract comprises the following steps: pulverizing fructus Jujubae 100g, sieving with 200 mesh sieve, adding water at material-liquid ratio of 1: 20, performing ultrasonic treatment at 60 deg.C under 240W for 30min, collecting supernatant, extracting repeatedly by the same method, and mixing filtrates to obtain fructus Jujubae water extract;
the preparation method of the mulberry leaf extract comprises the following steps: taking 500g of mulberry leaves, adding 20 times of water, decocting for 2h, filtering with 4 layers of gauze, decocting and filtering the residues by the same method, combining the filtrates, concentrating to 500mL, centrifuging at 3000r/min for 10min, removing the precipitate, continuously concentrating the upper liquid to obtain an extract, and drying at 60 ℃ to obtain the mulberry leaf extract;
the preparation method of the myrobalan extract comprises the following steps: crushing myrobalan, sieving with a 40-mesh sieve, respectively weighing 2 parts of a proper amount of myrobalan medicinal material powder, respectively placing the myrobalan medicinal material powder into 1000mL round-bottomed flasks, respectively adding 10 times of deionized water for soaking for 30min, heating, refluxing and extracting for 2 times, each time for 1h, filtering while hot, concentrating the filtrate, and performing vacuum freeze drying to obtain an aqueous extract of myrobalan;
the preparation method of the schisandra extract comprises the following steps: pulverizing 100g fructus Schisandrae chinensis, sieving with 200 mesh sieve, adding 2L purified water, leaching at constant temperature of 70 deg.C for 4 hr, centrifuging to obtain supernatant, concentrating, sterilizing, and storing at 4 deg.C;
the preparation method of the rose extract comprises the following steps: weighing 2000g of fresh rose flowers, adding 12 times of water, soaking for 30min, extracting essential oil by a steam method, extracting for 3h, cooling, filtering, drying filtrate to obtain a rose aqueous extract;
the preparation method of the moutan bark extract comprises the following steps: crushing 100g of tree peony bark, adding 100mL of distilled water for soaking for 10 minutes, then decocting for 30 minutes and 20 minutes for 1 time respectively, combining the decoctions, filtering, and concentrating for later use;
the preparation method of the roselle extract comprises the following steps: weighing 150g of roselle, cutting into pieces, mixing with 1L of purified water, performing ultrasonic extraction at 25 ℃ for 20min, filtering, adding 1L of purified water, performing the same extraction method for 20min, combining the two extracting solutions, and concentrating for later use;
the preparation method of the broadleaf holly leaf extract comprises the following steps: pulverizing 100g of ilex kudingcha, sieving with 200 mesh sieve, adding boiling water at a material-liquid ratio of 1: 10, leaching in water bath at 95 deg.C for 30min, centrifuging the leaching solution at 5000 × g for 10min, taking out the supernatant, concentrating, and freeze drying to obtain crude extract.
4. A preparation method of an aqueous solution of a collagen food fixative is characterized by comprising the following steps:
firstly, respectively preparing a lotus leaf extract, a ginseng extract, a Chinese date extract, a mulberry leaf extract, a myrobalan extract, a schisandra chinensis extract, a rose extract, a tree peony bark extract, a roselle extract and a broadleaf holly leaf extract into a traditional Chinese medicine extract aqueous solution;
step two, mixing the aqueous solution of the traditional Chinese medicine extract obtained in the step one to prepare a combined aqueous solution of the traditional Chinese medicine extract;
thirdly, sterilizing the traditional Chinese medicine extract combined aqueous solution at high temperature.
5. The method for preparing an aqueous solution of a collagen-based food fixative as claimed in claim 4, wherein: the mass concentration of the traditional Chinese medicine extract combined aqueous solution is 0.1-20%; in the traditional Chinese medicine extract combined aqueous solution, the mass concentration of lotus leaf extract is 0.01-2%, the mass concentration of ginseng extract is 0.01-2%, the mass concentration of jujube extract is 0.01-2%, the mass concentration of mulberry leaf extract is 0.01-2%, the mass concentration of myrobalan extract is 0.01-2%, the mass concentration of schisandra extract is 0.01-2%, the mass concentration of rose extract is 0.01-2%, the mass concentration of tree peony bark extract is 0.01-2%, the mass concentration of roselle extract is 0.01-2%, and the mass concentration of ilex extract is 0.01-2%.
6. The method for preparing an aqueous solution of a collagen-based food fixative as claimed in claim 4, wherein: the sterilization temperature in the third step is 115-130 ℃, and the sterilization time is 10-30 minutes.
7. A method for fixing a collagen product with an aqueous solution of a collagen food fixative, comprising the steps of:
firstly, cutting dry products of collagen products into proper sizes along collagen lines;
a second step of immersing and heating the collagen-based product obtained in the first step together with the aqueous solution of the collagen-based food fixative according to any one of claims 3 to 5;
thirdly, separating and washing the collagen products from the solution;
and fourthly, packaging the collagen product and sterilizing at high temperature.
8. The method of claim 7, wherein the collagen-based product comprises fish gelatin, fish skin, sea cucumber or shark fin.
9. The method for immobilizing a collagen-based product using an aqueous solution of a collagen-based food fixative as claimed in claim 7, wherein the heating temperature in the second step is 40-80 ℃oAnd C, heating for 2-24 hours, wherein the mass ratio of the collagen product to the collagen food fixative aqueous solution is 0.015:1-1: 1.
10. The method for immobilizing a collagen-based product with an aqueous solution of a collagen-based food fixative according to claim 7, wherein the water used for washing the water in the third step is tap water, mineral water or purified water.
11. The method for immobilizing a collagen-based product using an aqueous solution of a collagen-based food fixative as claimed in claim 7, wherein the sterilization temperature in the fourth step is 115 ℃ and 130 ℃ and the sterilization time is 10-30 minutes.
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Application publication date: 20210528 |