CN115191614A - Scallop selenium-rich compound protein powder and preparation process thereof - Google Patents
Scallop selenium-rich compound protein powder and preparation process thereof Download PDFInfo
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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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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
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Abstract
The invention discloses scallop selenium-rich compound protein powder and a preparation process thereof, and relates to the field of food application and development. The scallop selenium-rich compound protein powder comprises the following components in parts by weight: 450-610 parts of scallop selenium-enriched protein powder base material, 200-450 parts of selenium-enriched plant protein powder, 4-8 parts of honey powder, 6-8 parts of pineapple powder, 20-30 parts of trichlorocaramel, 85-95 parts of maltodextrin, 30-35 parts of sodium hydroxymethyl cellulose, 18-20 parts of soybean lecithin and 7-8 parts of L-calcium lactate. The scallop protein selenium-enriched protein powder base material is prepared by an enzymolysis process, is used as a main protein source, improves the characteristic that the scallop selenium-enriched protein powder base material is easy to absorb water by compatibility with vegetable protein, and simultaneously improves the brewing stability of the protein powder by adding the composite emulsifier, so that the scallop protein selenium-enriched protein powder base material has fine and smooth mouthfeel, mellow flavor, nutrition and health, has a good selenium supplementing effect, is simple in preparation method, and is convenient for industrial production.
Description
Technical Field
The invention relates to the field of food application and development, in particular to scallop selenium-rich compound protein powder and a preparation process thereof.
Background
Selenium is one of essential trace elements for human body and has close relationship with human health. Selenium can directly participate in the human body life activities, and researches find that the selenium is an important component forming glutathione peroxidase and selenoprotein P in the human body; meanwhile, selenium also has various biological functions, can prevent lenticular opacity, can prevent cataract, antagonizes toxic and side effects of mercury, cadmium and other heavy metals on organisms, can effectively prevent and treat Kaschin-Beck disease and Karschmanning disease, has certain anticancer activity, and has obvious delaying effect on HIV infected patients. Selenium is a non-metal element, sulfur which is the same as the element of the same group is widely present in the earth crust, but the content of the sulfur is far lower than that of sulfur, about two thirds of areas in the world belong to selenium-deficient areas due to the shortage of selenium, and 70% of areas in China cannot meet the requirement of human bodies for sufficient intake of selenium. Since the human body cannot synthesize selenium independently and needs to continuously take selenium from the outside during metabolism, selenium supplement through diet becomes one of the main modes for the human body to take selenium.
Selenium not only has the functions of oxidation resistance, cancer resistance, tumor resistance, heavy metal antagonism, endocrine regulation, immunoregulation and the like, but also has obvious treatment effect on diseases caused by selenium deficiency, such as keshan disease and Kaschin-Beck disease; selenium has a great influence on human health, so that development of selenium-rich products beneficial to absorption is more critical. The selenium-enriched protein powder of chlamys nobilis is a selenium-enriched product with selenium content far higher than selenium-enriched food standard. The current experiments show that the chlamys nobilis selenium-enriched protein powder base material is a light yellow powder with little seafood flavor, has salty and fresh taste and fine texture, but has extremely strong hygroscopicity and poor brewing stability, and is a great problem in developing compound protein powder.
Disclosure of Invention
The invention aims to provide scallop selenium-enriched compound protein powder and a preparation process thereof, and aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides scallop selenium-rich compound protein powder which comprises the following components in parts by weight: 450-610 parts of scallop selenium-enriched protein powder base material, 200-450 parts of selenium-enriched peanut protein powder, 4-8 parts of honey powder, 6-8 parts of pineapple powder, 20-30 parts of trichlorocaramel, 85-95 parts of maltodextrin, 30-35 parts of sodium carboxymethylcellulose (CMC), 18-20 parts of soybean lecithin and 7-8 parts of L-calcium lactate.
In the raw materials, honey powder and pineapple powder are used as flavor modifiers; trichlorocaramel as a sweetener; maltodextrin, sodium carboxymethylcellulose (CMC), soybean lecithin and L-calcium lactate are used as emulsifier for improving and maintaining the mixing stability of the selenium-enriched compound protein powder of chlamys nobilis.
Further, the scallop selenium-enriched protein powder base material is prepared by the following steps:
s1, pulping and homogenizing fresh scallop without shells and viscera to obtain a raw material, adding distilled water into the raw material, uniformly mixing, adding protease, and performing enzymolysis to obtain an enzymolysis product A;
s2, preparing a concentrated solution B from the enzymolysis product A through centrifugation, membrane filtration, adsorption and concentration;
and S3, carrying out spray drying on the concentrated solution B, and then milling to obtain the scallop selenium-enriched protein powder base material.
Further, in step S1, the mass-to-volume ratio of the raw material to the distilled water is 1 kg.
Further, in step S1, the protease is a subtilisin.
Further, in step S1, the amount of the protease added is 0.9% to 0.98% by mass of the raw material.
Further, in the step S1, the reaction condition of the enzymolysis is 50-55 ℃, the pH value is 6.5-7, and the reaction time is 5-6h.
Further, in step S2, the amount of solids in the concentrated solution B is 20 to 25%.
The invention also provides a preparation method of the scallop selenium-rich composite protein powder, which comprises the following steps:
s1, sieving and mixing scallop selenium-enriched protein powder base materials and selenium-enriched peanut protein powder to obtain a mixture C;
s2, sequentially grinding and sieving the trichlorocaramel, the honey powder and the pineapple powder, and stirring the mixture with the mixture C to obtain a primary product D;
s3, sieving the maltodextrin, spreading the maltodextrin flat, spraying edible alcohol, fully stirring the maltodextrin and the primary product D, removing the alcohol, and sieving to obtain a mixture D1;
s4, sequentially sieving the sodium carboxymethylcellulose, the soybean lecithin and the L-calcium lactate, and mixing the sieved materials with the mixture D1 to obtain the scallop selenium-enriched compound protein powder.
The purpose of sieving, flatly spreading and spraying alcohol is to ensure that the maltodextrin has certain wettability before mixing, achieves the state of being dispersed after being kneaded, prevents dust from generating when being prepared into a compound emulsifier with CMC, soybean lecithin and L-calcium lactate, and ensures that the compound emulsifier is more fully mixed with a primary product D. Finally drying and volatilizing the alcohol, and the method has the minimum influence on the protein powder while obtaining the desired effect. Meanwhile, the influence of water and alcohol solutions with different concentrations on the product is compared, and the result shows that the protein powder is easy to agglomerate when the water is directly sprayed, the too high concentration or the too low concentration of the alcohol solution is influenced, the concentration of the alcohol solution exceeds 95 percent, alcohol smell is remained after volatilization, the concentration of the alcohol solution is lower than 75 percent, and the protein powder is easy to agglomerate. Alcohol was chosen as the binder due to its volatile nature and its low impact on proteins.
The invention discloses the following technical effects:
1. the scallop selenium-rich compound protein powder provided by the invention has the protein powder content of 76g/100g, the selenium content of 2.15mg/kg, the organic selenium content of 83.7 percent and the small molecular peptide content of more than 67 percent, and is a nutritional and healthy selenium-rich product which is beneficial to human body absorption.
2. The scallop protein selenium-enriched protein powder base material is prepared by an enzymolysis process, so that the high-value utilization of the protein and the effective release of selenium are increased, the protein is taken as a main protein source, the amino acid value of the protein is increased through the compatibility with vegetable protein, the nutrition balance is realized, and meanwhile, the scallop protein selenium-enriched protein powder base material is rich in a large amount of organic micromolecule combined selenium, so that the absorption of the protein of a human body can be promoted, and the bioavailability of the selenium can be increased.
3. The invention uses the compatibility of vegetable protein in the development of the scallop selenium-enriched compound protein powder, improves the characteristic that the base material of the scallop selenium-enriched protein powder is very easy to absorb water, and simultaneously adds the compound emulsifier to improve the mixing stability of the protein powder, so that the scallop selenium-enriched compound protein powder has fine and smooth taste, mellow flavor, nutrition and health, and good selenium supplementing effect.
4. The invention provides a preparation method of scallop selenium-enriched compound protein powder, which is simple in preparation method and easy to realize industrial mass production.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a sample of selenium-enriched protein powder of chlamys nobilis prepared in examples 2 and 5 and the reconstitution status thereof, wherein a and B1 are the products prepared in example 5, B2 is the reconstitution characteristics of B1, and B3 is the reconstitution status of the products prepared in example 2.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Materials used in the examples of the present invention: selenium-enriched peanut protein powder, selenium-enriched soybean protein powder and selenium-enriched walnut protein powder (the protein content is more than 85 percent) which are purchased from Xian Bainiankang biotechnology limited; food grade food additives maltodextrin, soy lecithin, CMC and L-calcium lactate, available from Shandong West Wang Tangye, inc.; food grade flavorants (honey powder, pineapple powder, and honey powder) purchased from Shangqiqingshan essence, inc.; trichlorocaramel, purchased from bojin biotechnology ltd, oriental; protease, available from Nanning Pang Bo bioengineering, inc.
Example 1
A preparation method of scallop selenium-enriched albumen powder base stock comprises the following steps:
s1, cleaning fresh shelled and viscera-removed bay scallops, draining, pulping by using a wall breaking machine, adding water according to the mass-volume ratio of 1:3 (kg: L), adding protease at 50 ℃ under the condition that the pH is 6.5, and performing enzymolysis for 5 hours to obtain an enzymolysis product A;
s2, preparing a concentrated solution B with the solid content of 20% by centrifuging, filtering, adsorbing and concentrating the enzymolysis product A;
s3, preparing the concentrated solution B into powder under the conditions of an air inlet temperature of 165 +/-3 ℃, an air outlet temperature of 100 ℃, a homogenization pressure of 0.2MPa and a peristaltic pump speed of 15rpm, and thus obtaining the chlamys nobilis selenium-enriched protein powder base material.
The protease is bacillus subtilis neutral protease (the enzyme activity is 100U/mg), and the addition amount of the protease is 0.98% of the mass of the chlamys nobilis.
The centrifugation, the membrane filtration and the adsorption are 10000r/min centrifugation, and the 5kDa ultrafiltration membrane is used for filtration and is not decolored to remove the fishy smell.
Example 2
A preparation method of scallop selenium-enriched albumen powder base stock comprises the following steps:
s1, cleaning fresh chlamys nobilis subjected to shell removal and viscera removal, draining, pulping by using a wall breaking machine, adding water according to the mass-to-volume ratio of 1:4 (kg: L), adding protease under the conditions of 55 ℃ and pH of 7.0, and performing enzymolysis for 6 hours to obtain an enzymolysis product A;
s2, preparing a concentrated solution B with the solid content of 25% by centrifuging, filtering, adsorbing and concentrating the enzymolysis product A;
s3, preparing powder from the concentrated solution B under the spray drying conditions that the air inlet temperature is 165 +/-3 ℃, the air outlet temperature is 100 ℃, the homogenization pressure is 0.5MPa, and the peristaltic pump speed is 18rpm, so as to obtain the chlamys nobilis selenium-enriched protein powder base material.
The protease is bacillus subtilis neutral protease (the enzyme activity is 100U/mg), and the addition amount of the protease is 0.9% of the mass of the chlamys nobilis.
The centrifugation, the membrane filtration and the adsorption are carried out at 8000r/min, the 10kDa ultrafiltration membrane is used for filtration, and the active carbon is used for decoloration and deodorization.
Example 3
A preparation method of scallop selenium-enriched albumen powder base stock comprises the following steps:
s1, cleaning fresh shelled and eviscerated Japanese scallops, draining, pulping by using a wall breaking machine, adding water according to the mass-volume ratio of 1;
s2, preparing a concentrated solution B with the solid content of 25% by centrifuging, membrane passing, adsorbing and concentrating the enzymolysis product A;
s3, preparing powder from the concentrated solution B under the spray drying conditions that the air inlet temperature is 165 +/-3 ℃, the air outlet temperature is 100 ℃, the homogenization pressure is 0.5MPa, and the peristaltic pump speed is 18rpm, so as to obtain the chlamys nobilis selenium-enriched protein powder base material.
The protease is bacillus subtilis neutral protease (the enzyme activity is 100U/mg), and the addition amount of the protease is 0.9% of the mass of the chlamys nobilis.
The centrifugation, the membrane filtration and the adsorption are carried out at 8000r/min, the ceramic membrane filtration and the decolorization and the deodorization by active carbon are carried out after 6 layers of gauze filtration.
Example 4
The scallop selenium-rich compound protein powder comprises the following raw materials in parts by weight:
450 parts of scallop selenium-enriched protein powder base material, 450 parts of selenium-enriched soybean protein powder, 8 parts of honey powder, 6 parts of pineapple powder, 30 parts of trichlorocaramel, 95 parts of maltodextrin, 30 parts of sodium carboxymethylcellulose (CMC), 18 parts of soybean lecithin and 7 parts of L-calcium lactate.
The preparation method of the scallop selenium-rich compound protein powder comprises the following steps:
a. sieving the scallop selenium-enriched protein powder base material and the selenium-enriched peanut protein powder in parts by weight through a 180-mesh sieve, and mixing by using a three-dimensional mixer to obtain a mixture C (the air humidity in the step is kept below 25%);
b. sequentially grinding and sieving the trichlorocaramel, the honey powder and the pineapple powder in parts by weight, stirring the mixture with the mixture C, and mixing to obtain a primary product D;
c. sieving the maltodextrin in parts by weight, spreading the sieved maltodextrin on edible paper, spraying an edible alcohol solution with the volume concentration of 95% to ensure that the maltodextrin has certain wettability before mixing and reaches a state of being dispersed after being kneaded, wherein the spraying amount of the alcohol solution is 5-8% of the mass of the maltodextrin, fully stirring the alcohol solution and a primary product D, collecting the mixture, removing alcohol in a 50 ℃ drying oven for 5min, and sieving the mixture to obtain a mixture D1;
d. sequentially sieving the sodium carboxymethylcellulose (CMC), the soybean lecithin and the L-calcium lactate in parts by weight, and mixing with the mixture D1 to obtain the scallop selenium-enriched compound protein powder.
In this example, the scallop selenium-enriched protein powder base stock is prepared as in example 1.
Example 5
The scallop selenium-rich compound protein powder comprises the following raw materials in parts by weight:
540 parts of scallop selenium-enriched protein powder base material, 270 parts of selenium-enriched peanut protein powder, 4 parts of honey powder, 8 parts of pineapple powder, 25 parts of trichlorocaramel, 89 parts of maltodextrin, 34 parts of sodium carboxymethylcellulose (CMC), 20 parts of soybean lecithin and 8 parts of L-calcium lactate.
The preparation method of the scallop selenium-rich compound protein powder comprises the following steps:
a. sieving the scallop selenium-enriched protein powder base material and the selenium-enriched peanut protein powder in parts by weight through a 180-mesh sieve, and mixing by using a three-dimensional mixer to obtain a mixture C (the air humidity in the step is kept below 25%);
b. sequentially grinding and sieving the trichlorocaramel, the honey powder and the pineapple powder in parts by weight, stirring the mixture with the mixture C, and mixing to obtain a primary product D;
c. sieving the maltodextrin in parts by weight, spreading the sieved maltodextrin on edible paper, and spraying an edible alcohol solution with the volume concentration of 85% to ensure that the maltodextrin has certain wettability before mixing and reaches a state of being dispersed by kneading, wherein the spraying amount of the alcohol solution is 5-8% of the mass of the maltodextrin. Fully stirring with the primary product D, collecting, removing alcohol in an oven at 55 ℃ for 10min, and sieving to obtain a mixture D1;
d. sequentially sieving the sodium carboxymethylcellulose (CMC), the soybean lecithin and the L-calcium lactate in parts by weight and mixing with the mixture D1 to obtain the selenium-enriched compound protein powder of the chlamys nobilis.
In this example, the scallop selenium-enriched albumen powder base stock is prepared as in example 2.
Example 6
The scallop selenium-rich compound protein powder comprises the following raw materials in parts by weight:
610 parts of scallop selenium-enriched protein powder base material, 200 parts of selenium-enriched walnut protein powder, 6 parts of honey powder, 6 parts of pineapple powder, 20 parts of trichlorocaramel, 85 parts of maltodextrin, 35 parts of sodium carboxymethylcellulose (CMC), 18 parts of soybean lecithin and 7 parts of L-calcium lactate.
A preparation method of scallop selenium-rich compound protein powder comprises the following steps:
a. sieving the scallop selenium-enriched protein powder base material and the selenium-enriched peanut protein powder in parts by weight through a 180-mesh sieve, and mixing by using a three-dimensional mixer to obtain a mixture C (the air humidity in the step is kept below 25%);
b. sequentially grinding and sieving the trichlorocaramel, the honey powder and the pineapple powder in parts by weight, stirring the mixture and the mixture C, and mixing to obtain a primary product D;
c. sieving the maltodextrin in parts by weight, spreading the sieved maltodextrin on edible paper, and spraying an edible alcohol solution with the volume concentration of 75% to ensure that the maltodextrin has certain wettability before mixing and reaches a state of being dispersed by kneading, wherein the spraying amount of the alcohol solution is 5-8% of the mass of the maltodextrin. Fully stirring with the primary product D, collecting, removing alcohol in a 50 ℃ oven for 10min, and sieving to obtain a mixture D1;
d. sequentially sieving the sodium carboxymethylcellulose (CMC), the soybean lecithin and the L-calcium lactate in parts by weight and mixing with the mixture D1 to obtain the selenium-enriched compound protein powder of the chlamys nobilis.
In this example, the scallop selenium-enriched protein powder base stock is prepared as in example 3.
Comparative example 1
This comparative example differs from example 5 in that: the trichlorocaramel is changed into the sucrose, and the weight portion is 100 portions.
Comparative example 2
This comparative example differs from example 5 in that: the honey powder and the pineapple powder do not contain flavor modifier.
Comparative example 3
This comparative example differs from example 5 in that: contains no emulsifier such as maltodextrin, CMC, soybean lecithin and calcium lactate.
Comparative example 4
This comparative example differs from example 5 in that: the pineapple powder is changed into lemon powder.
Comparative example 5
The comparative example differs from example 5 in that: the composite emulsifier is changed into maltodextrin, and the weight portion is 150 portions.
Comparative example 6
This comparative example differs from example 5 in that: the composite emulsifier is replaced by sodium carboxymethylcellulose (CMC) with the weight portion of 150.
Test example:
1. sensory evaluation
10 specially trained sensory evaluation personnel are selected to evaluate the selenium-enriched protein powder of the chlamys nobilis prepared in the examples 1-5 and the comparative examples 1-3 according to the sensory scoring standard in the table 1 and 5 indexes of smell, taste, color, tissue state and dissolubility. To reduce the large variability of the experiment, it was stated that the panelists fasted the stimulating food or beverage within 1 day prior to the experiment, and each of the 1 group of panelists was rinsed with purified water.
TABLE 1
2. Establishing a fuzzy evaluation mathematical model
A factor set: namely influencing the sensory perception of the selenium-enriched protein powder of the chlamys nobilisIndex set, denoted as U = (U) 1 ，u 2 ，...，u i ) Wherein U represents a set of factors, U i The i factor is expressed, the selenium-rich albumen powder of Chlamys nobilis has 5 determination indexes, namely U = (U =) Flavor ，u Taste of the food ，u Color ，u Reconstitution property ，u Tissue morphology )。
Comment collection: rating for each factor. Chlamys nobilis selenoprotein powder panel is expressed as V = (V) 1 ，v 2 ，...，v i ) Corresponding to V = (V) Is very poor ，v Difference (D) ，...，v Good taste )。
Let the chlamys nobilis selenium-enriched protein powder evaluation weight set P = { P = 1 ，p 2 ，p 3 ，p 4 ，p 5 }. Wherein p is 1 +p 2 +p 3 +p 4 +p 5 ＝1，p 1 Denotes the flavor weight, p 2 Denotes the weight of taste, p 3 Representing the color weight, p 4 Denotes the impulsiveness weight, p 5 Representing the tissue morphology weights.
The method for determining the weight factors of the selenium-enriched protein powder of the chlamys nobilis comprises the following steps: the importance of 5 indexes of the product, such as flavor, taste, color, taste, reconstitution property and tissue form, is evaluated by 10 sensory evaluation personnel, each index is 10 points, and the sum of the quality scores of all the sensory evaluation personnel is divided by 100 to obtain each quality weight factor of the product, namely P = {0.23,0.28,0.21,0.16,0.12}.
3. Matrix is established, taking example 2 as an example
From Y = P.times.R, Y is obtained 2 ＝{0.087，0.281，0.087，0.203，0.342}。
Sorting the fuzzy vector single values, giving scores of good, general, poor and difference respectively, and sequentially giving scores of 100, 90, 80, 70 and 60, namely an evaluation grade set K = {100, 90, 80, 70 and 60}, and giving a fuzzy comprehensive score T = K × Y:
T 2 ＝0.087×100+0.281×90+0.087×80+0.203×70+0.342×60＝75.68。
the sensory scores of the selenium-enriched protein powder of chlamys nobilis prepared in examples 1-5 and comparative examples 1-3 obtained by the above method are shown in Table 2.
TABLE 2
The data in table 2 show that, in example 5, the chlamys nobilis selenium-enriched protein powder base material prepared by filtering with a 10kDa ultrafiltration membrane and adsorbing, decolorizing and deodorizing with activated carbon is compounded with selenium-enriched peanut protein powder 2:1, and the sensory score is significantly higher than that of other examples. According to the evaluation of sensory personnel, the prepared selenium-enriched compound protein powder of chlamys nobilis has mellow flavor, good mouthfeel, no astringent mouthfeel and easy acceptance on the whole.
The sweetener is replaced by the sucrose from the trichlorocaramel in the comparative example 1, compared with the trichlorocaramel, the addition amount of the sucrose is greatly increased when the sucrose reaches the same sweetness, so that the unit protein ratio is reduced, the subjective feeling of sensory evaluators is influenced, meanwhile, the excessive sucrose can cause the blood sugar change of consumers, and the applicability of the product is greatly reduced.
The comparative example 2 does not contain flavor modifying agents, namely honey powder and pineapple powder, and does not carry out flavor modification on the selenium-rich compound protein powder of chlamys nobilis, so that the sensory score is obviously reduced compared with that of the example 5, and after the flavor modifying agents are replaced by the lemon powder in the comparative example 4, the sensory score is improved compared with that of the comparative example 2, but is obviously reduced compared with that of the example 5 because the lemon powder has heavy aroma, and the pineapple powder with the same weight part has light smell and is blended with the honey powder, so that the flavor is harmonious and mellow. And the data of the experimental examples are analyzed, so that the honey powder and the pineapple powder are added as the flavor modifier according to the mass ratio of 1:2, and the effect is best. The selenium-enriched protein powder base material of the chlamys nobilis has a certain seafood flavor, and unpleasant flavor is covered by two compound spices of honey powder and pineapple powder in a certain proportion on the premise of not influencing the nutritional value, so that better consumption experience is realized.
Comparative example 3 did not contain the emulsifiers maltodextrin, CMC, soy lecithin and calcium lactate; the composite protein powder is easy to agglomerate and poor in solubility, the influence on the mixing state of the composite protein powder is large, a stable suspension emulsion layer formed by the emulsifier can greatly improve the solubility of the composite protein powder, and comparative examples 5-6 show that the taste of the composite protein powder is influenced by the addition of a large amount of single emulsifier, and the emulsifier has certain solubility saturation, so that the problem is well solved by the composite emulsifier; the stability of the composite protein powder of the chlamys nobilis is improved under the condition of the minimum addition of the emulsifier.
The selenium-enriched protein powder of chlamys nobilis prepared in the embodiments 2 and 5 of the invention and the brewing state thereof are shown in figure 1. As can be seen from figure 1, after the compound preparation, the direct sensory perception of the product is obviously improved.
The nutritional components and biochemical indexes of the selenium-enriched compound protein powder of chlamys nobilis prepared in the embodiment 5 of the invention are shown in Table 3.
TABLE 3
As can be seen from Table 3, chlamys nobilis is nutritious and healthy, is rich in small molecular peptides which are easy to absorb, and has rich selenium which is far higher than the selenium-rich food standard (the selenium-rich food standard is 0.15 mg/kg).
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. The selenium-rich compound protein powder for scallops is characterized by comprising the following components in parts by weight: 450-610 parts of scallop selenium-enriched protein powder base material, 200-450 parts of selenium-enriched plant protein powder, 4-8 parts of honey powder, 6-8 parts of pineapple powder, 20-30 parts of trichlorocaramel, 85-95 parts of maltodextrin, 30-35 parts of sodium hydroxymethyl cellulose, 18-20 parts of soybean lecithin and 7-8 parts of L-calcium lactate.
2. The scallop selenium-enriched compound protein powder as claimed in claim 1, wherein the scallop selenium-enriched protein powder base stock is prepared by the following steps:
s1, pulping and homogenizing fresh scallop without shells and internal organs to obtain a raw material, adding water, uniformly mixing, adding protease, and performing enzymolysis to obtain an enzymolysis product A;
s2, centrifuging, filtering, adsorbing and concentrating the enzymolysis product A to prepare a concentrated solution B;
and S3, carrying out spray drying on the concentrated solution B, and then milling to obtain the scallop selenium-enriched protein powder base material.
3. The scallop selenium-enriched compound protein powder as claimed in claim 2, wherein in the step S1, the mass volume ratio of the raw material to the distilled water is 1kg.
4. The scallop selenium-enriched compound protein powder as claimed in claim 2, wherein in the step S1, the protease is a subtilisin.
5. The scallop selenium-enriched compound protein powder as claimed in claim 2, wherein in the step S1, the addition amount of the protease is 0.9-0.98% of the mass of the raw material.
6. The selenium-enriched compound protein powder for scallops as claimed in claim 2, wherein in the step S1, the reaction conditions of the enzymolysis are 50-55 ℃, the pH value is 6.5-7, and the reaction time is 5-6h.
7. The scallop selenium-enriched compound protein powder as claimed in claim 2, wherein in the step S2, the mass of solid matters in the concentrated solution B is 20-25%.
8. The preparation method of the scallop selenium-rich compound protein powder as claimed in any one of claims 1 to 7, which is characterized by comprising the following steps:
s1, sieving and mixing the scallop selenium-enriched protein powder base material and the selenium-enriched peanut protein powder to obtain a mixture C;
s2, sequentially grinding and sieving the trichlorocaramel, the honey powder and the pineapple powder, and stirring the mixture with the mixture C to obtain a primary product D;
s3, sieving the maltodextrin, spreading the maltodextrin flat, spraying edible alcohol, fully stirring the maltodextrin and the primary product D, removing the alcohol, and sieving the maltodextrin to obtain a mixture D1;
s4, sequentially sieving the sodium carboxymethylcellulose, the soybean lecithin and the L-calcium lactate, and mixing the sieved substances with the mixture D1 to obtain the scallop selenium-enriched compound protein powder.
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