CN117598450A - Artificial caviar, preparation method and application thereof - Google Patents
Artificial caviar, preparation method and application thereof Download PDFInfo
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- CN117598450A CN117598450A CN202410004689.9A CN202410004689A CN117598450A CN 117598450 A CN117598450 A CN 117598450A CN 202410004689 A CN202410004689 A CN 202410004689A CN 117598450 A CN117598450 A CN 117598450A
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- caviar
- calcium
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- solution
- artificial
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- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229940042585 tocopherol acetate Drugs 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
- A23L17/35—Fish-egg substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
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- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
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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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
- 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
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Abstract
The invention discloses an artificial caviar, a preparation method and application thereof, and belongs to the technical field of marine bioactive substances. The artificial caviar is prepared by preparing colloid based on sodium alginate, low-acyl gellan gum, low-ester pectin and curdlan, embedding n-3PUFA and other nutritional ingredients by using a grease embedding process, and then combining ion exchange reaction for secondary embedding. The sodium alginate, the low-acyl gellan gum, the low-ester pectin and the curdlan are added in the artificial caviar prepared by the invention, so that the gel property and the mechanical property of the product are enhanced, the caviar particles are round, clear, small and elastic, high-temperature resistant and not easy to break, the application range and the practicability of the caviar are enhanced, the artificial caviar can be used and added in the fields of foods, especially pet foods, and the nutrition and the interestingness of the product are improved.
Description
Technical Field
The invention belongs to the technical field of marine bioactive substances, and particularly relates to an artificial caviar, a preparation method and application thereof.
Background
Herring, which is known as Pacific herring, is also known as capelin, green-striped fish, etc., and is a cold-water medium-upper layer fish. The herring roe is roe of Pacific herring, is smooth and fine, is golden yellow, and is generally in the shape of a dough with the length of 3cm and the width of 8 cm. The diameter of each fish roe is about 1.3-1.5 mm. Each 100g of fish roe contains 63.85-85.29g of water, 0.63-4.19g of fat, 12.08-33.01g of crude protein and 1.24-2.06g of crude ash, and the average content of phosphate in the ash reaches 46%. The fish roe contains a great amount of calcium, phosphorus, iron, vitamins and riboflavin, also contains rich cholesterol, and the contents of vitamin A, vitamin B and vitamin D are considerable, so that the fish roe is a good supplement with rich nutrition.
The preservation of herring roe in asia, especially in japan, is largely not possible by thermal sterilization or direct freezing, and has short storage time and high requirements. At present, the herring roe is mainly processed by pickling, sushi and soup materials are manufactured, and the herring roe processed in China is mainly exported to Japan. The wet food market of the pet food has certain application to the herring roe, mainly has the advantages of high herring roe nutrition, good taste, no damage and no deformation under the condition of long-time high temperature (50 min at 121 ℃), and excellent overall sense. As herring resources become smaller and smaller, herring roes tend to rise year by year, both in raw material prices and export prices.
Because of market demands, the preparation of artificial synthesized caviar is studied at present, and the artificial method for synthesizing the herring caviar is required to solve the problems of uniform size, stable system, balanced nutrition and high temperature resistance, wherein the recombinant caviar is high in price and uneven in particles, and the caviar is smashed and recombined to cause nutrition loss, so that the nutrition value is reduced; and the 3D printing equipment is complex in process for preparing the artificial caviar, expensive in equipment and difficult to meet the industrialization requirement.
Disclosure of Invention
The invention aims to provide an artificial caviar and a preparation method and application thereof, so as to make up the defects of the prior art.
According to the invention, according to the characteristics of the herring roe nutritional ingredients, marine functional grease, protein, mineral salt, vitamins and other nutritional substances are added, and the structural stability of the artificial caviar is realized by combining an ion exchange reaction with a grease microcapsule embedding technology.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
an artificial caviar comprises sodium alginate, low acyl gellan gum, low ester pectin, and curdlan as colloid, and marine oil rich in n-3 polyunsaturated fatty acid (n-3 PUFA).
Further, the artificial caviar is prepared by preparing colloid based on sodium alginate, low-acyl gellan gum, low-ester pectin and curdlan, embedding n-3PUFA and other nutritional ingredients by using a grease embedding process, and then combining ion exchange reaction for secondary embedding.
Specifically, the preparation method of the artificial caviar comprises the following steps:
(1) And (3) glue melting: weighing the rubber powder, adding water, stirring and dissolving to obtain a colloid solution, wherein proper colloid collocation ensures that the artificial caviar is round and elastic in shape, resistant to high temperature and not easy to crack and damage;
(2) Emulsion preparation: respectively weighing protein, sugar or starch sugar, emulsifying agent, sour regulator and antioxidant, adding water, stirring for dissolving, adding n-3PUFA marine oil, compound mineral and compound vitamin, shearing and mixing, and homogenizing to obtain emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2) at the rotating speed of 200-2000rpm/min to obtain a sample solution;
(4) And (3) forming: dropping the sample liquid into a calcium water solution, instantly forming, separating out gel particles, solidifying in the calcium solution, and secondarily embedding n-3PUFA marine oil through the ion exchange reaction of a colloid layer and calcium;
(5) And (5) packaging and sterilizing.
Further, the colloid in the step (1) is compounded by sodium alginate, low acyl gellan gum, low ester pectin and curdlan according to the weight ratio of 1:0.1-0.5:0.05-0.5:0.05-0.5.
Further, the n-3PUFA marine oil in the step (2) is one or a combination of more of fish oil, antarctic krill oil, algae oil or oily algae powder; the protein is as follows: one or more of fish collagen, whey protein, casein and soy protein isolate; the sugar or starch sugar is one or a combination of more of white granulated sugar, maltodextrin, isomaltooligosaccharide, high fructose syrup, glucose syrup and the like; the emulsifier is one or more of single or double glycerin fatty acid ester, phospholipid, sodium caseinate and sodium starch octenyl succinate; the acidity regulator is one or a mixture of citrate and phosphate; the antioxidant is one or more of sodium ascorbate, D-sodium erythorbate and mixed tocopherol concentrate; the source of the compound mineral substance is ferrous lactate and calcium carbonate; the source of the compound vitamins is retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate.
In the step (2), 12-35wt% of protein, 0.5-5wt% of sugar or starch sugar, 0.01-1.0wt% of emulsifying agent, 0.01-0.5wt% of acidity regulator and 0.01-0.2wt% of antioxidant are respectively weighed, stirred and dissolved in water at 50-80 ℃, 0.5-5wt% of n-3PUFA marine oil, 0.01-0.5wt% of compound mineral and 0.01-0.5wt% of compound vitamin are added, shearing and mixing are carried out, the rotating speed is 5000-10000rpm/min, shearing is carried out for 10-20min, then homogenizing is carried out under the pressure of 10-40Mpa, emulsion is obtained, primary embedding is carried out on the n-3PUFA marine oil through protein and sugar, fat-soluble components are prevented from being easily oxidized and spoiled to cause nutrition loss and generating peculiar smell, and other nutrition components such as polyunsaturated fatty acid are provided, and meanwhile, the nutrition components are more similar to natural caviar.
In the step (4), the sample liquid is pumped to forming machine equipment through colloid pump, then is dripped into 0.5-4wt% calcium water solution, gel particles with the particle size of 1-2mm are separated out, and the gel particles are solidified in the calcium liquid for 5-30min, so that the protection effect is more sufficient, and the caviar particles are more round and firm; the calcium solution is calcium chloride or calcium lactate aqueous solution.
Further, in the step (5), the gel particles are fished out and then repeatedly washed in purified water for 3 times, a protective solution is added, packaging and sealing are carried out, and the packaged caviar is sterilized at a high temperature of 85-95 ℃ for 5-30min, so that the artificial caviar is obtained; the protective solution is 0.01% -0.05% potassium sorbate aqueous solution, and the pH value of the protective solution is adjusted to 4.0-4.6 by citric acid.
The artificial caviar can be applied to the preparation of caviar food.
Further, the use of the artificial caviar in the preparation of pet food.
Compared with the prior art, the invention has the beneficial effects that:
the sodium alginate, the low-acyl gellan gum, the low-ester pectin and the curdlan are added in the artificial caviar prepared by the invention, so that the gel property and the mechanical property of the product are enhanced, the caviar particles are round, clear, small and elastic, high-temperature resistant and not easy to break, the application range and the practicability of the caviar are enhanced, the artificial caviar can be used and added in the fields of foods, especially pet foods, and the nutrition and the interestingness of the product are improved.
The size of each grain of the artificial caviar is 1-2mm, the grains are crystal, round, smooth and elastic, the artificial caviar has no peculiar smell, the color of the artificial caviar is white, yellow, red, dark green and the like according to different added ocean components, no pigment is added, and the appearance is more similar to that of the natural caviar. The artificial caviar has rich nutrition, contains 65-85g of water, 0.5-5g of fat, 12-35g of protein and 1-2g of ash content per 100g of caviar, contains calcium, iron, phosphorus, vitamin A/D/E and the like, strengthens 0.05-2% of marine n-3PUFA functional fat, and improves the functional health care effect of the caviar.
The artificial caviar disclosed by the invention is simple in process, low in cost, suitable for large-scale production, simple and convenient to store at normal temperature, and long in shelf life, and makes up the conditions of high price and insufficient resources of natural caviar.
Drawings
FIG. 1 is a size chart of an artificial caviar prepared in example 3 of the present invention.
FIG. 2 is a diagram of a sample of the artificial caviar of the present invention; wherein (a) is prepared as in example 1, (b) is prepared as in example 2, and (c) is prepared as in example 3.
Detailed Description
The technical scheme of the invention is further described and illustrated below with reference to the embodiment and the attached drawings.
Example 1
A preparation method of the artificial caviar comprises the following steps:
(1) And (3) glue melting: weighing 2kg of composite rubber powder, wherein the weight ratio of sodium alginate to low-acyl gellan gum to low-ester pectin to curdlan is 1:0.1:0.3:0.2, and stirring and dissolving the composite rubber powder in 48kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 13.1kg of fish collagen, 2kg of maltodextrin, 0.1kg of mono-diglycerol fatty acid ester, 0.1kg of sodium citrate and 0.15kg of dipotassium hydrogen phosphate, and 0.05kg of sodium ascorbate, stirring and dissolving in 32kg of 60 ℃ water, adding 2kg of antarctic krill oil, compound vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate, wherein the addition amounts are respectively 800 mug of vitamin A, 30 mug of vitamin D and 25 mug of vitamin E) and 0.1kg of compound minerals (ferrous lactate and calcium carbonate, the addition amounts are respectively 15mg of iron and 800mg of calcium), shearing and mixing, shearing at 5000rpm/min for 10min, and homogenizing under 25MPa to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 10min at the rotating speed of 1000rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 3% calcium chloride aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 10min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after fishing out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at a high temperature of 95 ℃ for 5min to obtain an artificial caviar (antarctic krill oil) product.
Example 2
A preparation method of the artificial caviar comprises the following steps:
(1) And (3) glue melting: weighing 1.2kg of composite rubber powder, wherein the weight ratio of sodium alginate to low acyl gellan gum to low ester pectin to curdlan is 1:0.2:0.1:0.2, and stirring and dissolving the composite rubber powder in 48.8kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 18kg of whey protein powder, 5kg of high fructose corn syrup, 0.5kg of sodium starch octenyl succinate, 0.02kg of sodium citrate and 0.1kg of sodium pyrophosphate, and 0.08kg of sodium ascorbate, stirring and dissolving in 22.3kg of water at 60 ℃, adding 3.5kg of fish oil, and compounding vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate, wherein the addition amounts are respectively 800 mug of vitamin A, 30 mug of vitamin D and 25 mug of vitamin E) 0.1kg and 0.4kg of compounding minerals (ferrous lactate and calcium carbonate, the addition amounts are respectively 15mg of iron and 800mg of calcium), shearing and mixing at 5000rpm/min, shearing for 10min, and homogenizing under 15Mpa pressure to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 10min at the rotating speed of 1000rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 1.5% calcium lactate aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 30min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after fishing out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at high temperature of 85 ℃ for 25min to obtain an artificial caviar (marine fish oil) product.
Example 3
A preparation method of the artificial caviar comprises the following steps:
(1) And (3) glue melting: weighing 3.5kg of composite rubber powder, wherein the weight ratio of sodium alginate to low acyl gellan gum to low ester pectin to curdlan is 1:0.2:0.2:0.5, and stirring and dissolving the composite rubber powder in 46.5kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 13kg of isolated soy protein, 7kg of isomaltooligosaccharide, 0.8kg of sodium starch octenyl succinate, 0.05kg of potassium citrate and 0.05kg of sodium pyrophosphate and 0.1. 0.1 kgD-sodium erythorbate, stirring and dissolving in 26kg of 60 ℃ water, adding 3kg of oil-containing algae powder, compound vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopherol acetate with the addition amounts of 800 mu g RE of vitamin A, 30 mu g of vitamin D and 25 mu g of vitamin E) and 0.15kg of compound minerals (ferrous lactate and calcium carbonate with the addition amounts of 15mg of iron and 800mg of calcium) respectively, shearing and mixing at the rotation speed of 5000rpm/min for 10min, and homogenizing under the pressure of 35Mpa to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 15min at the rotating speed of 500rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 2.5% calcium lactate aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 30min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after fishing out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at a high temperature of 90 ℃ for 15min to obtain an artificial caviar (seaweed) product.
TABLE 1 influence of different real colloid ratios on microspheres
The pellets prepared by compounding different colloids according to examples 1, 2 and 3 have expected effects except for 1 softening, 2 and 3 are stable and have no rupture after sterilization, and common fish roes (common fish roes) on the market have poor hardness and slight rupture and deformation during sterilization. As shown in FIGS. 1 and 2, the caviar microsphere prepared in example 3 has a size of 1.5-1.8mm, and FIG. 2 shows the microsphere prepared in three examples, which is complete and full in particle size, uniform in size and glossy.
Comparative example 1: the preparation method for observing the influence of different colloid combinations on the artificial caviar by adopting the reaction of sodium alginate compounded low-acyl gellan gum and low-ester pectin with calcium ions comprises the following steps:
(1) And (3) glue melting: weighing 1.2kg of composite rubber powder, wherein the weight ratio of sodium alginate to low acyl gellan gum to low ester pectin is 1:0.2:0.1, and stirring and dissolving in 48.8kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 18kg of whey protein powder, 5kg of high fructose corn syrup, 0.5kg of sodium starch octenyl succinate, 0.02kg of sodium citrate and 0.1kg of sodium pyrophosphate, and 0.08kg of sodium ascorbate, stirring and dissolving in 22.3kg of water at 60 ℃, adding 3.5kg of fish oil, and compounding vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate, wherein the addition amounts are respectively 800 mug of vitamin A, 30 mug of vitamin D and 25 mug of vitamin E) 0.1kg and 0.4kg of compounding minerals (ferrous lactate and calcium carbonate, the addition amounts are respectively 15mg of iron and 800mg of calcium), shearing and mixing at 5000rpm/min, shearing for 10min, and homogenizing under 15Mpa pressure to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 10min at the rotating speed of 1000rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 1.5% calcium lactate aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 30min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after taking out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at high temperature of 85 ℃ for 25min to obtain an artificial caviar (fish oil) product.
Comparative example 2: the preparation method for observing the influence of different colloid combinations on the artificial caviar comprises the following steps: a preparation method of the artificial caviar comprises the following steps:
(1) And (3) glue melting: weighing 1.2kg of composite rubber powder, wherein the weight ratio of sodium alginate to low acyl gellan gum to curdlan is 1:0.2:0.2, and stirring and dissolving in 48.8kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 18kg of whey protein powder, 5kg of high fructose corn syrup, 0.5kg of sodium starch octenyl succinate, 0.02kg of sodium citrate and 0.1kg of sodium pyrophosphate, and 0.08kg of sodium ascorbate, stirring and dissolving in 22.3kg of water at 60 ℃, adding 3.5kg of fish oil, and compounding vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate, wherein the addition amounts are respectively 800 mug of vitamin A, 30 mug of vitamin D and 25 mug of vitamin E) 0.1kg and 0.4kg of compounding minerals (ferrous lactate and calcium carbonate, the addition amounts are respectively 15mg of iron and 800mg of calcium), shearing and mixing at 5000rpm/min, shearing for 10min, and homogenizing under 15Mpa pressure to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 10min at the rotating speed of 1000rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 1.5% calcium lactate aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 30min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after taking out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at high temperature of 85 ℃ for 25min to obtain an artificial caviar (fish oil) product.
Comparative example 3: the preparation method for observing the influence of different colloid combinations on the artificial caviar by adopting the reaction of sodium alginate compounded curdlan and low-ester pectin with calcium ions comprises the following steps:
(1) And (3) glue melting: weighing 1.2kg of composite rubber powder, wherein the weight ratio of sodium alginate to low-ester pectin to curdlan is 1:0.1:0.2, and stirring and dissolving the composite rubber powder in 48.8kg of water at 60 ℃ to obtain a colloid solution;
(2) Emulsion preparation: respectively weighing 18kg of whey protein powder, 5kg of high fructose corn syrup, 0.5kg of sodium starch octenyl succinate, 0.02kg of sodium citrate and 0.1kg of sodium pyrophosphate, and 0.08kg of sodium ascorbate, stirring and dissolving in 22.3kg of water at 60 ℃, adding 3.5kg of fish oil, and compounding vitamins (retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate, wherein the addition amounts are respectively 800 mug of vitamin A, 30 mug of vitamin D and 25 mug of vitamin E) 0.1kg and 0.4kg of compounding minerals (ferrous lactate and calcium carbonate, the addition amounts are respectively 15mg of iron and 800mg of calcium), shearing and mixing at 5000rpm/min, shearing for 10min, and homogenizing under 15Mpa pressure to obtain primary oil embedding emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2), and shearing for 10min at the rotating speed of 1000rpm/min to obtain a sample solution;
(4) And (3) equipment molding: the sample liquid obtained in the step (3) is pumped to forming machine equipment through colloid pump, then is dripped into 1.5% calcium lactate aqueous solution for forming, gel particles with the particle size of less than 2mm are separated out, and are solidified in the calcium liquid for 30min for secondary embedding of grease;
(5) Packaging and sterilizing: and (3) repeatedly cleaning the gel particles in purified water for 3 times after taking out the gel particles, adding 0.02% potassium sorbate preservative solution (ph 4.0), packaging and sealing, and sterilizing the packaged caviar at high temperature of 85 ℃ for 25min to obtain an artificial caviar (fish oil) product.
TABLE 2 Effect of different solid colloid selections on microspheres
As can be seen from Table 2, the caviar microspheres prepared in comparative examples 1-3 were unstable in state and had cracking after sterilization. Analyzed: the product of comparative example 1, which is not added with the curdlan, is fragile after being sterilized with high brittleness, the product of comparative example 2, which is not added with the low-ester pectin, is easy to adhere, and the product of comparative example 3, which is not added with the gellan gum, is severely deformed. This demonstrates that the proportions of the four colloid components selected in examples 1-3 have an important effect in stabilizing the micro-sphere state of the caviar, and in having good elasticity, and being not easy to crack at high temperature.
Application example 1:
the pet canned food added with the artificial caviar consists of the following raw and auxiliary materials in parts by weight: 35 parts of meat main material, 20 parts of pet soup base, 5 parts of vegetable auxiliary material, 1 part of mineral composite material, 1 part of vitamin composite material, 1 part of artificial caviar (example 2) and 38 parts of water.
The main meat material consists of the following raw materials in parts by weight: 30 parts of cooked chicken breast meat, 4 parts of tuna and 1 part of chicken liver; the pet soup blend consists of the following raw materials in parts by weight: 20 parts of chicken skeleton, 10 parts of chicken boned meat, 4 parts of sturgeon bone, 8 parts of beef bone, 2 parts of scallop, 5 parts of starch, 10 parts of gelatin and 41 parts of water; the vegetable auxiliary material consists of the following raw materials in parts by weight: 3 parts of pumpkin powder and 2 parts of carrot powder; the mineral premix consists of the following raw materials in parts by weight: 0.2 part of water-soluble chloride, 0.5 part of amino-complex calcium, 0.05 part of amino-complex zinc, 0.15 part of amino-complex magnesium and 0.1 part of iron; the vitamin composite material consists of the following raw materials in parts by weight: 0.4 parts of vitamin E complex, 0.5 parts of vitamin B complex and 0.1 part of vitamin A.
The preparation method of the pet canned food added with the artificial caviar comprises the following steps:
1) Preparing cooked chicken, steaming and wiredrawing, and thawing the pet soup stock in advance for 2 hours until the soup body becomes soft, adding the soup stock into an emulsifier according to the proportion requirement, wherein 38 parts of water is 20 parts of water and 18 parts of ice with the same mass, and the whole process temperature cannot exceed 15 ℃ before filling so as to prevent the Maillard reaction of the pet soup stock from excessively darkening the soup body;
2) Adding the pet soup base, the vitamin complex mineral substances and the vegetable auxiliary materials into the emulsifying agent, emulsifying at a high speed, adding ice and adding water, and ensuring that the materials are fully and uniformly mixed;
3) Putting the drawn cooked chicken in a pot according to a proportion, adding soup base, and finally adding 1 part of artificial caviar;
4) Vacuum sealing can with vacuum sealing machine, and sterilizing at 121deg.C for 50min. The method comprises the steps of carrying out a first treatment on the surface of the
5) And (5) standing for 24 hours after sterilization, and sampling and detecting.
Application example 2:
the pet canned food added with the artificial herring roe consists of the following raw and auxiliary materials in parts by weight: 35 parts of meat main material, 20 parts of pet soup base, 5 parts of vegetable auxiliary material, 1 part of mineral composite material, 1 part of vitamin composite material, 0.5 part of artificial caviar (example 2) and 38.5 parts of water.
The main meat material consists of the following raw materials in parts by weight: 30 parts of cooked chicken breast meat, 4 parts of tuna and 1 part of chicken liver; the pet soup blend consists of the following raw materials in parts by weight: 20 parts of chicken skeleton, 10 parts of chicken boned meat, 4 parts of sturgeon bone, 8 parts of beef bone, 2 parts of scallop, 5 parts of starch, 10 parts of gelatin and 41 parts of water; the vegetable auxiliary material consists of the following raw materials in parts by weight: 3 parts of pumpkin powder and 2 parts of carrot powder; the mineral premix consists of the following raw materials in parts by weight: 0.2 part of water-soluble chloride, 0.5 part of amino-complex calcium, 0.05 part of amino-complex zinc, 0.15 part of amino-complex magnesium and 0.1 part of iron; the vitamin composite material consists of the following raw materials in parts by weight: 0.4 parts of vitamin E complex, 0.5 parts of vitamin B complex and 0.1 part of vitamin A.
The preparation method of the pet canned food added with the artificial caviar comprises the following steps:
1) Preparing cooked chicken, steaming and wiredrawing, dissolving the pet soup stock in advance for 2 hours until the soup body becomes soft, adding the soup stock into an emulsifying device according to the proportion requirement, wherein 38 parts of water is 20 parts of water and 18.5 parts of ice with the same quality, and the whole process temperature cannot exceed 15 ℃ before filling so as to prevent the Maillard reaction of the pet soup stock from excessively darkening the soup body;
2) Adding the pet soup base, the vitamin complex mineral substances and the vegetable auxiliary materials into the emulsifying agent, emulsifying at a high speed, adding ice and adding water, and ensuring that the materials are fully and uniformly mixed;
3) Putting the drawn cooked chicken in a pot according to a proportion, adding soup base, and finally adding 0.5 part of artificial caviar;
4) Vacuum sealing can with vacuum sealing machine, and sterilizing at 121deg.C for 50min;
5) And (5) standing for 24 hours after sterilization, and sampling and detecting.
Table 3 sensory evaluation
The results of the application examples show that the artificial caviar provided by the invention has good functional properties, and the product is processed at high temperature for a long time, has good integrity and is not easy to break, has good palatability in the application of pet cans, and can replace common caviar.
The natural caviar and the bionic caviar of the traditional sodium alginate and calcium ion combination process are easy to break, have common heat resistance, and are easy to dehydrate, squeeze and crack in the process of processing or long-term storage or transportation. The invention enhances the gel property and mechanical property of the product, improves the stability of the caviar, and strengthens the application range and practicability of the caviar. The caviar prepared by the method has rich nutrition, uniform and smaller particles, stable quality, high temperature resistance, simple and convenient storage and transportation modes, can realize large-scale production, and also provides innovative application of ocean functional grease.
The present invention has been described in detail with reference to the above embodiments, and the functions and actions of the features in the present invention will be described in order to help those skilled in the art to fully understand the technical solution of the present invention and reproduce it.
Finally, although the description has been described in terms of embodiments, not every embodiment is intended to include only a single embodiment, and such description is for clarity only, as one skilled in the art will recognize that the embodiments of the disclosure may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (10)
1. An artificial caviar is characterized in that the caviar takes sodium alginate, low-acyl gellan gum, low-ester pectin and curdlan as colloids, and is embedded with marine grease rich in n-3 polyunsaturated fatty acids.
2. The artificial caviar of claim 1, wherein the weight ratio of sodium alginate, low acyl gellan gum, low ester pectin, curdlan in the colloid is: 1:0.1-0.5:0.05-0.5:0.05-0.5.
3. A preparation method of artificial caviar is characterized in that colloid is prepared based on sodium alginate, low-acyl gellan gum, low-ester pectin and curdlan, and then nutritional ingredients such as n-3PUFA are embedded by using an oil embedding technology, and then secondary embedding is carried out by combining ion exchange reaction.
4. A method of preparation as claimed in claim 3, comprising the specific steps of:
(1) And (3) glue melting: weighing the rubber powder, adding water, stirring and dissolving to obtain a colloid solution, wherein proper colloid collocation ensures that the artificial caviar is round and elastic in shape, resistant to high temperature and not easy to crack and damage;
(2) Emulsion preparation: respectively weighing protein, sugar or starch sugar, emulsifying agent, sour regulator and antioxidant, adding water, stirring for dissolving, adding n-3PUFA marine oil, compound mineral and compound vitamin, shearing and mixing, and homogenizing to obtain emulsion;
(3) Sample liquid preparation: shearing and mixing the colloidal solution in the step (1) and the emulsion in the step (2) at the rotating speed of 200-2000rpm/min to obtain a sample solution;
(4) And (3) forming: dropping the sample liquid into a calcium water solution, instantly forming, separating out gel particles, solidifying in the calcium solution, and secondarily embedding n-3PUFA marine oil through the ion exchange reaction of a colloid layer and calcium;
(5) And (5) packaging and sterilizing.
5. The method of claim 4, wherein the n-3PUFA marine oil of step (2) is one or a combination of fish oil, antarctic krill oil, algae oil or oleaginous algae meal; the protein is as follows: one or more of fish collagen, whey protein, casein and soy protein isolate; the sugar or starch sugar is one or a combination of more of white granulated sugar, maltodextrin, isomaltooligosaccharide, high fructose syrup, glucose syrup and the like; the emulsifier is one or more of single or double glycerin fatty acid ester, phospholipid, sodium caseinate and sodium starch octenyl succinate; the acidity regulator is one or a mixture of citrate and phosphate; the antioxidant is one or more of sodium ascorbate, D-sodium erythorbate and mixed tocopherol concentrate; the source of the compound mineral substance is ferrous lactate and calcium carbonate; the source of the compound vitamins is retinyl acetate, cholecalciferol and dl-alpha-tocopheryl acetate.
6. The method according to claim 3, wherein in the step (2), 12-35wt% of protein, 0.5-5wt% of sugar or starch sugar, 0.01-1.0wt% of emulsifier, 0.01-0.5wt% of sour regulator, 0.01-0.2wt% of antioxidant are respectively weighed, dissolved in water of 50-80 ℃ under stirring, 0.5-5wt% of n-3PUFA marine oil, 0.01-0.5wt% of compound mineral and 0.01-0.5wt% of compound vitamin are added, shearing and mixing are performed, the rotation speed is 5000-10000rpm/min, shearing is performed for 10-20min, then homogenizing is performed under 10-40Mpa pressure, emulsion is obtained, and n-3PUFA marine oil is embedded once by protein and sugar.
7. The preparation method of claim 4, wherein in the step (4), the sample liquid is pumped to a forming machine through a colloid pump, then is dripped into 0.5-4wt% calcium water solution, gel particles with the particle size of 1-2mm are separated out, and the gel particles are solidified in the calcium liquid for 5-30min, so that the protection effect is more sufficient, and the caviar particles are more round and firm; the calcium solution is calcium chloride or calcium lactate aqueous solution.
8. The preparation method of claim 4, wherein in the step (5), the gel particles are fished out and repeatedly washed in purified water for 3 times, a protective solution is added, packaging and sealing are carried out, and the packaged caviar is sterilized at a high temperature of 85-95 ℃ for 5-30min to obtain the artificial caviar; the protective solution is 0.01% -0.05% potassium sorbate aqueous solution, and the pH value of the protective solution is adjusted to 4.0-4.6 by citric acid.
9. The application of artificial caviar in food preparation is provided.
10. Use of artificial caviar in the preparation of pet food.
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