CN111264662A - Fish gelatin emulsion and preparation method thereof, fish gelatin coffee creamer and their application - Google Patents

Abstract

The invention relates to the technical field of fish gelatin emulsions, in particular to a fish gelatin emulsion and a preparation method thereof, a fish gelatin coffee creamer and application thereof. The method comprises the following steps: (1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis; (2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin; (3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion. According to the invention, protease is adopted to carry out enzymolysis on the fish gelatin, so that more glycosylation sites are exposed; and further removing fishy smell and improving the interfacial activity of the fish gelatin by means of a glycosylation modification technology. That is, the invention combines enzymolysis and glycosylation modification technology, obviously improves the glycosylation degree and the interfacial activity of the fish gelatin, effectively removes fishy smell, and prepares the coffee creamer with good effect and can be widely accepted by consumers.

Description

Fish gelatin emulsion and preparation method thereof, fish gelatin coffee creamer and their application

technical field

The invention relates to the technical field of fish gelatin emulsion, in particular to a preparation method of a fish gelatin emulsion, a fish gelatin emulsion prepared by the method, a fish gelatin coffee creamer, and their applications.

Background technique

With the development of society, the pace of people's life is getting faster and faster. Coffee has become one of the regular drinking products in people's life. According to statistics, it is estimated that in 2020, the size of my country's coffee market will exceed 249.9 billion yuan, and the per capita coffee consumption will be about 7.4 cups. Coffee creamer is one of the common coffee excipients that imparts a rich aroma, smooth mouthfeel and pleasant appearance to coffee. Creamer is divided into two categories: milk (plant) and milk (including mixed). Milk creamers are mostly made of natural milk without additives and flavors; non-dairy creamers are mostly made of vegetable oil as fat, and artificially formulated by adding appropriate amount of sugar, casein, emulsifier, stabilizer, etc. to make. Among them, artificially prepared creamer is favored by consumers because of its strong stability, long storage period and strong fragrance. However, because the melting point of vegetable oil is too low, the unsaturation is prone to rancidity, and the processing is difficult, so it must be partially hydrogenated. Studies have shown that hydrogenated oil is rich in a large amount of trans fatty acids. Long-term consumption of artificially formulated coffee creamer can easily induce hardening of the arteries and increase the risk of coronary heart disease, diabetes, tumors and asthma. Therefore, how to develop healthy coffee creamer products has always been one of the focuses and hot spots in the food industry.

Emulsion is a transparent or translucent stable system formed by surfactant, water and oil in appropriate proportion under the action of external force. It can be used as a transport carrier and is widely used in the fields of food and medicine. At present, most studies on emulsions still focus on the study of emulsion stability and emulsion carrier transport. Among them, mammalian gelatin is one of the common emulsion raw materials. Preliminary studies have found that fish gelatin emulsion can be prepared into coffee creamer after proper drying. However, the fishy gelatin creamer cannot effectively impart good stability, taste and color to coffee due to the heavy fishy smell and poor interfacial activity. Therefore, how to effectively improve the interfacial activity of fish gelatin, reduce its fishy smell, and prepare a highly stable fish gelatin emulsion, so as to produce a new type of coffee creamer product that is satisfied by consumers, especially religious believers, is fish gelatin One of the hotspots of research in the field and coffee field.

SUMMARY OF THE INVENTION

The object of the present invention is to overcome the defects of the fish gelatin prepared emulsion having a heavy fishy smell and poor stability in the prior art, a preparation method of the fish gelatin emulsion is provided, and the fish gelatin emulsion prepared thereby, a fish gelatin coffee creamer , and their applications. The fish gelatin emulsion prepared by the method provided by the invention has the characteristics of little fishy smell and high stability.

In order to achieve the above object, first aspect, the invention provides a kind of preparation method of fish gelatin emulsion, the method comprises:

(1) in solution state, fish gelatin is contacted with protease, to carry out enzymolysis to described fish gelatin, obtain the fish gelatin after enzymolysis;

(2) contacting the enzymatically hydrolyzed fish gelatin with a glycosylation reagent, to carry out glycosylation modification to the fish gelatin to obtain glycosylated fish gelatin;

(3) mixing the glycosylated fish gelatin with vegetable oil to obtain fish gelatin emulsion.

In a second aspect, the present invention provides the fish gelatin emulsion prepared by the above method.

In a third aspect, the present invention provides a fish gelatin coffee creamer, which is obtained by drying the fish gelatin emulsion as described above.

In a fourth aspect, the present invention provides the application of the above fish gelatin emulsion or the above fish gelatin coffee creamer in food.

Through the technical scheme of the present invention, the following beneficial effects can be obtained:

(1) Protease hydrolysis technology: the present invention firstly adopts protease to hydrolyze fish gelatin to obtain fish gelatin with small molecular chains, which can not only expose more glycosylation sites, but also have the effect of reducing fishy smell ;

(2) Glycosylation modification technology: Although glycosylation is a common protein modification technology, the degree of glycosylation of fish gelatin after enzymatic hydrolysis will be significantly improved; Chemical modification not only effectively improves the interface activity of fish gelatin, but also has the effect of reducing fishy smell;

(3) Selection of palm oil: Palm oil is an important ingredient in fat with mild properties and is a good material for making coffee creamer. There are many varieties of palm oil, and palm oil is preferred in the present invention, especially palm oil of 58 degrees, which is not only rich in unsaturated fatty acids, but also can further improve the stability of fish gelatin emulsion, reduce its fishy smell, and give the emulsion better quality. color.

On the whole, the present invention effectively improves the interfacial activity of fish gelatin through the combination of enzymatic hydrolysis and glycosylation technology, thereby improving its stability and reducing fishy smell. It is preferred to select palm oil, especially the fish gelatin emulsion prepared by mixing palm oil and fish gelatin at 58 degrees to further enhance the stability, further reduce the fishy smell, and the obtained fish gelatin coffee creamer has better solubility and stability, which can replace The commercial coffee creamer prepared from hydrogenated oil can be widely used in coffee drinks and has a good market prospect.

Other features and advantages of the present invention will be described in detail in the detailed description that follows.

Detailed ways

The endpoints of ranges and any values disclosed herein are not limited to the precise ranges or values, which are to be understood to encompass values proximate to those ranges or values. For ranges of values, the endpoints of each range, the endpoints of each range and the individual point values, and the individual point values can be combined with each other to yield one or more new ranges of values that Ranges should be considered as specifically disclosed herein.

First aspect, the invention provides a kind of preparation method of fish gelatin emulsion, the method comprises:

(1) in solution state, fish gelatin is contacted with protease, to carry out enzymolysis to described fish gelatin, obtain the fish gelatin after enzymolysis;

(2) contacting the enzymatically hydrolyzed fish gelatin with a glycosylation reagent, to carry out glycosylation modification to the fish gelatin to obtain glycosylated fish gelatin;

(3) mixing the glycosylated fish gelatin with vegetable oil to obtain fish gelatin emulsion.

According to the present invention, although fish gelatin is hydrolyzed by protease, and then glycosylated, the object of the present invention can be achieved by finally preparing fish gelatin emulsion. The special limitation is as long as the protein in the fish gelatin can be hydrolyzed. However, the inventors of the present invention found that when the protease is alkaline protease, more preferably trypsin, the interfacial activity of fish gelatin can be further improved, thereby improving its stability, and the fishy odor of fish gelatin can be further reduced. Therefore, preferably, the protease is alkaline protease, more preferably trypsin.

According to the present invention, the amount of the protease can be selected in a wide range, as long as the protein in the fish gelatin can be effectively enzymatically hydrolyzed to achieve the purpose of the present invention. Preferably, the protease is used in an amount of 0.001-0.0 part by weight, more preferably 0.003-0.007 part by weight, relative to 1 part by weight of fish gelatin on a dry weight basis.

According to the present invention, the conditions of the enzymatic hydrolysis can also be selected within a wide range. In order to further improve the interfacial activity of fish gelatin and reduce the fishy odor of fish gelatin, preferably, the conditions of the enzymatic hydrolysis include: the temperature is 50 -60°C (for example, it can be 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C) for 1-10h (for example, Can be 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 6h, 7h, 8h, 9h, 10h), pH 8-11 (for example, can be 8, 8.5, 9, 9.5, 10, 10.5, 11).

More preferably, the conditions of the enzymatic hydrolysis include: the temperature is 53-57° C., the time is 3-5 h, and the pH value is 8.5-9.5.

According to the present invention, the concentration of fish gelatin in the solution can be selected within a wide range, which is not particularly limited in the present invention. Preferably, based on 100 ml of the solution, the content of the fish gelatin is 1 -10 g, more preferably 2-8 g, still more preferably 4-6 g.

According to the present invention, the solution can be prepared according to a conventional method, for example, dissolving fish gelatin in water and dissolving it under heating to obtain a solution containing fish gelatin. Wherein, the heating temperature is not particularly limited, for example, it can be 40-60°C.

According to the present invention, the fish gelatin can be various fish gelatins, such as fish skin gelatin, fish scale gelatin, or a mixed gelatin of fish skin and fish scale, which is not particularly limited in the present invention. The fish gelatin is commercially available. According to a specific embodiment of the present invention, the fish gelatin is fish skin gelatin, for example, bighead carp skin gelatin.

According to the present invention, in step (2), before contacting the enzymatically hydrolyzed fish gelatin with the glycosylation reagent, the method further preferably includes inactivating the protease in the system after the enzymatic hydrolysis is completed. The method for inactivating the protease is not particularly limited, and a conventional method in the art can be used, for example, a method of heat inactivation. According to a specific embodiment of the present invention, the protease is inactivated by heating the system after enzymatic hydrolysis at 80-120° C. for 1-10 min.

According to the present invention, the glycosylation agent may be any agent capable of glycosylation of fish gelatin, for example, may be at least one of monosaccharide, oligosaccharide and polysaccharide.

The type of the monosaccharide is not particularly limited, for example, it can be, but not limited to, three-carbon sugars, such as glyceraldehyde; four-carbon sugars, such as erythrose and threose; five-carbon sugars, such as arabinose, ribose , xylose, lyxose; six-carbon sugars, such as glucose, mannose, fructose, galactose. Preferably, the monosaccharide is glucose and/or ribose, more preferably glucose.

Among them, the term "oligosaccharide" refers to a compound formed by the polymerization of 2-10 glycosidic bonds, and the glycosidic bond is formed by the dehydration condensation of the glucoside hydroxyl group of one monosaccharide and a certain hydroxyl group of another monosaccharide. The present invention has no particular limitation on the types of the oligosaccharides, such as, but not limited to, maltolactose, oligosaccharides, isomalt oligosaccharides, dextrins, gentiobiose, fructooligosaccharides, panose , trehalose, sucrose oligosaccharides, milk oligosaccharides, chitin oligosaccharides, soybean oligosaccharides, galacto-oligosaccharides, fructose-type oligosaccharides, xylo-oligosaccharides, etc. Preferably, the oligosaccharide is at least one of lactose, dextrin and galacto-oligosaccharide, more preferably galacto-oligosaccharide.

The type of the polysaccharide is not particularly limited, such as but not limited to starch, glycogen, inulin, agar, pectin, mucopolysaccharide, aminopolysaccharide, xylan, and the like. Preferably, the polysaccharide is pectin and/or xylan.

According to a preferred embodiment of the present invention, the glycosylation agent is a polysaccharide, more preferably pectin. In this preferred case, the interfacial activity of fish gelatin can be further improved, and the fishy odor of fish gelatin can be reduced.

According to the present invention, the amount of the glycosylation reagent can be changed in a wide range, as long as the glycosylation site in fish gelatin can be fully glycosylated, preferably, relative to 1 part by weight of For fish gelatin based on dry weight, the amount of the glycosylation reagent is 0.1-5g, for example, it can be 0.1g, 0.2g, 0.3g, 0.4g, 0.5g, 0.6g, 0.7g, 0.8g, 0.9g , 1g, 1.5g, 2g, 2.5g, 3g, 3.5g, 4g, 4.5g, 5g; preferably 0.3-0.8g.

According to the present invention, the glycosylation conditions can also be selected within a wide range. In order to further improve the interfacial activity of fish gelatin and reduce the fishy odor of fish gelatin, preferably, the glycosylation conditions include: temperature 80-90°C (for example, it can be 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C), and the time is 1-10h ( For example, it can be 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 6h, 7h, 8h, 9h, 10h), and the pH is 8-11 (for example, it can be 8, 8.5, 9, 9.5, 10, 10.5, 11).

More preferably, the conditions for glycosylation include: a temperature of 83-87° C., a time of 1.5-5 h, and a pH of 8.5-9.5.

According to the present invention, in step (3), the vegetable oil can be various vegetable oils that can prepare fish gelatin into emulsion, such as but not limited to palm oil, soybean oil, rapeseed oil, peanut oil, olive oil and At least one of corn oil. Preferably, in order to further improve the stability of the prepared fish gelatin emulsion and reduce the fishy smell of fish gelatin, the vegetable oil is palm oil.

Wherein, the palm oil may be at least one of 24 degree palm oil, 44 degree palm oil, 52 degree palm oil and 58 degree palm oil, more preferably 58 degree palm oil.

The inventors of the present invention unexpectedly found that by adding palm oil, not only more unsaturated fatty acids can be given to the fish gelatin emulsion, thereby increasing its nutritional value, and the stability of the prepared fish gelatin emulsion can be further improved, and the fish gelatin emulsion can be reduced. Fishy smell, but also can give the emulsion better color.

According to the present invention, the consumption of the vegetable oil can be changed within a wide range, preferably, the consumption of the vegetable oil is 5-25 parts by weight relative to 1 part by weight of fish gelatin by dry weight (for example, 5 parts by weight, 7 parts by weight, 9 parts by weight, 11 parts by weight, 13 parts by weight, 15 parts by weight, 17 parts by weight, 19 parts by weight, 21 parts by weight, 23 parts by weight, 25 parts by weight), more preferably 10-20 parts by weight.

According to the present invention, the method of mixing the glycosylated fish gelatin and vegetable oil is not particularly limited, as long as it can be mixed uniformly to form a fish gelatin emulsion, preferably, mixing is performed by stirring and dispersing, The rotational speed of the stirring can be 35000-100000rpm, preferably 45000-55000rpm, and the time is 1-10min, preferably 2-4min.

According to the present invention, in step (3), in order to further improve the stability of the prepared fish gelatin emulsion and remove the unreacted esterification reagent, preferably, the method further comprises, after the esterified fish gelatin and vegetable oil Before mixing, it is subjected to solid-liquid separation.

Wherein, the method of solid-liquid separation can adopt the conventional technical means in the art, for example, can adopt the method of centrifugation or filtration. According to a specific embodiment of the present invention, the glycosylated solvent is centrifuged at 5000-15000rpm, preferably 8000-10000rpm, for 5-30min, preferably 10-20min, to obtain a supernatant.

Among them, in order to further improve the effect of solid-liquid separation, it is preferable to dilute the glycosylated fish gelatin before performing the solid-liquid separation treatment. For example, the glycosylated fish gelatin can be mixed with water (distilled water) to dilute the concentration of the glycosylated fish gelatin to 0.5-1.5% by weight.

According to the present invention, in order to further improve the stability of the prepared fish gelatin emulsion and reduce its fishy smell, preferably, the pH value of the glycosylated fish gelatin after being diluted is 3-4. According to a specific embodiment of the present invention, the method for dilution includes: first adjusting the pH of the glycosylated fish gelatin solution to 3-4, and then using water (distilled water) with a pH value of 3-4 to dilute it Dilute to a predetermined concentration.

According to the present invention, in order to further improve the stability of the prepared fish gelatin emulsion, preferably, the method further comprises subjecting the obtained fish gelatin emulsion to dynamic high pressure micro-fluidic treatment.

Wherein, the conditions of the dynamic high pressure microfluidic treatment include: the pressure is 40-150MPa (for example, it can be 40MPa, 50MPa, 60MPa, 70MPa, 80MPa, 90MPa, 100MPa, 110MPa, 120MPa, 130MPa, 140MPa, 150MPa), more preferably It is 80-120MPa, and the number of times can be 1-5 times.

In a second aspect, the present invention provides the fish gelatin emulsion prepared by the above method.

In a third aspect, the present invention provides a fish gelatin coffee creamer, which is obtained by drying the fish gelatin emulsion as described above.

According to the present invention, the drying method can adopt conventional means in the art, for example, it can be a spray drying method. For example, fish gelatin emulsion is spray-dried by spray tower, wherein the inlet air temperature is 170-190°C, the outlet air temperature is 80-100°C, and the flow rate is determined by the outlet air temperature, that is, fish gelatin coffee creamer is obtained.

In a fourth aspect, the present invention also provides the application of the above fish gelatin emulsion or the above fish gelatin coffee creamer in food.

Wherein, the food can be any product to be added with fish gelatin.

According to a preferred embodiment of the present invention, the food is coffee, which can be prepared by directly adding the fish gelatin coffee creamer to the coffee.

The present invention will be described in detail below by means of examples. In the following examples:

Fish gelatin is bighead carp skin gelatin purchased from Jiangxi Kesheng Biological Co., Ltd.;

Examples 1-5

For explaining fish gelatin emulsion and preparation method thereof

(1) Enzymatic hydrolysis of fish gelatin: prepare fish gelatin solution, adjust pH with 1M NaOH, add trypsin for enzymatic hydrolysis, and inactivate the enzyme by heating at 100°C for 5 minutes;

(2) Glycosylation modification: add pectin to the enzymatic hydrolysis solution in (1), adjust the pH with 1M NaOH, and heat in a water bath for glycosylation modification;

(3) Centrifugation: adjust the pH of the solution in (2) to as shown in Table 1 with 1M HCl, and dilute the fish gelatin with the distilled water of the pH shown in Table 1, then use a centrifuge to centrifuge, and get the supernatant;

(4) Primary emulsion preparation: add 58 degree palm oil to the supernatant in (3), and disperse by means of a disperser to obtain a primary emulsion;

(5) Dynamic high-pressure micro-fluidic treatment: the primary emulsion in (4) is passed through the dynamic high-pressure micro-jet once to prepare a stable fish gelatin nanoemulsion;

(6) Spray drying: the emulsion in (5) is spray-dried by a spray tower, wherein the inlet air temperature is 180°C, the outlet air temperature is 100°C, and the flow rate is determined by the outlet air temperature, that is, the fish gelatin coffee creamer is obtained.

Among them, the amount, concentration and conditions of each step of each component are shown in Table 1.

Table 1

Example 6

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that trypsin was replaced with the same amount of bromelain.

Example 7

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the pectin was replaced with the same amount of agar.

Example 8

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that pectin was replaced with the same amount of galacto-oligosaccharide.

Example 9

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that pectin was replaced with an equal amount of galactose.

Example 10

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the 58-degree palm oil was replaced with the same amount of 52-degree palm oil.

Example 11

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the 58-degree palm oil was replaced with the same amount of corn oil.

Example 12

For explaining fish gelatin emulsion and preparation method thereof

Carry out the preparation of fish gelatin emulsion according to the method of embodiment 1, the difference is, in step (3), before centrifugation, the pH value of the distilled water for diluting glycosylated fish gelatin is the natural pH value, that is, not the solution pH adjustment.

Example 13

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the dynamic high pressure microfluidic treatment in step (5) was not carried out, but the emulsion prepared in step (4) was directly dried.

Comparative Example 1

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1. The difference was that instead of enzymolysis and glycosylation of fish gelatin, the fish gelatin solution prepared in step (1) was directly subjected to the centrifugation of step (3). deal with.

Comparative Example 2

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Comparative Example 1, except that the 58-degree palm oil was replaced with the same amount of 52-degree palm oil.

Comparative Example 3

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the enzymatic hydrolysis step in step (1) was omitted.

Comparative Example 4

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the enzymatic hydrolysis step in step (1) was replaced by the dynamic high pressure microfluidic treatment in step (5).

Comparative Example 5

For explaining fish gelatin emulsion and preparation method thereof

The preparation of fish gelatin emulsion was carried out according to the method of Example 1, except that the pectin was replaced with the same amount of sodium pyrophosphate.

Test Example 1

Emulsion Stability Analysis

Particle size is one of the key factors for evaluating emulsion stability. The fish gelatin emulsion prepared in the above example and comparative example was diluted 100 times, and a nanometer particle size analyzer was used to detect its particle size. The smaller the particle size, the better the stability. As shown in table 2.

Test case 2

Analysis of the effect of fish gelatin creamer on coffee quality

Weigh an appropriate amount of the fish gelatin creamer (2 g) prepared in the above example and the comparative example, add it to 10 mL of hot coffee 1% (w/v) and mix well, and select 10 (5) aged 20-30 years old. Male and 5 female) professional sensory evaluation personnel conduct sensory evaluation of fishy smell, color and taste, and each index has a total score of 10 points. The higher the score, the better the prepared fish gelatin coffee creamer. The results are shown in Table 2. Show.

Table 2

Particle size (nm) fishy smell color Taste Example 1 457.12 9.6 9.8 9.7 Example 2 473.31 9.3 9.6 9.5 Example 3 484.51 9.4 9.4 9.4 Example 4 529.81 9.2 9.3 9.3 Example 5 525.09 9.2 9.1 9.1 Example 6 511.21 9.1 9.6 9.3 Example 7 534.91 9.1 9.0 9.3 Example 8 544.10 9.0 9.5 9.6 Example 9 521.11 9.1 9.6 9.5 Example 10 485.33 8.8 8.6 7.9 Example 11 490.97 9.0 8.8 8.7 Example 12 538.62 7.7 6.2 6.5 Example 13 597.31 7.9 4.8 4.8 Comparative Example 1 651.08 4.3 4.1 4.0 Comparative Example 2 668.72 4.2 4.0 4.0 Comparative Example 3 607.67 4.9 5.7 5.9 Comparative Example 4 598.87 7.3 7.2 7.8 Comparative Example 5 561.16 4.4 6.7 6.9

As can be seen from Table 2, the fish gelatin emulsion prepared by the method of the present invention has the characteristics of high stability and little fishy smell. specific:

Comparing Example 1 with Comparative Examples 1-4, the enzymatic hydrolysis step of the present invention combined with the glycosylation step can effectively improve the stability of the fish gelatin emulsion and reduce its fishy smell.

Comparing Examples 1-3 with Examples 4-5, it can be seen that within the preferred ratio range of the present invention, the stability of the fish gelatin emulsion can be further improved, and the fishy smell can be further reduced.

Comparing Example 1 with Example 6, it can be seen that the use of a specific protease can further improve the stability of the fish gelatin emulsion and reduce the fishy smell.

Comparing Example 1 with Examples 7-9, it can be seen that the use of specific glycosylation reagents can further improve the stability of the fish gelatin emulsion and reduce the fishy smell.

Comparing Example 1 with Examples 10-11, it can be seen that the use of specific vegetable oils can further improve the stability of the fish gelatin emulsion, reduce the fishy smell, and also improve the color of the product.

Comparing Example 1 with Example 12, it can be seen that adjusting the pH value of the glycosylated fish gelatin before centrifugation can further improve the stability of the fish gelatin emulsion and reduce the fishy smell.

Comparing Example 1 with Example 13, it can be seen that dynamic high-pressure micro-jet treatment after mixing with vegetable oil can further improve the stability of fish gelatin emulsion and reduce fishy smell.

The preferred embodiments of the present invention have been described above in detail, however, the present invention is not limited thereto. Within the scope of the technical concept of the present invention, a variety of simple modifications can be made to the technical solutions of the present invention, including the combination of various technical features in any other suitable manner. These simple modifications and combinations should also be regarded as the content disclosed in the present invention. All belong to the protection scope of the present invention.

Claims (10)

1. A method of preparing a fish gelatin emulsion, the method comprising:

(1) in a solution state, contacting fish gelatin with protease to carry out enzymolysis on the fish gelatin to obtain the fish gelatin subjected to enzymolysis;

(2) contacting the fish gelatin subjected to enzymolysis with a glycosylation reagent to perform glycosylation modification on the fish gelatin to obtain glycosylated fish gelatin;

(3) and mixing the glycosylated fish gelatin with vegetable oil to obtain the fish gelatin emulsion.

2. The production method according to claim 1, wherein, in the step (1), the protease is an alkaline protease;

preferably, the protease is used in an amount of 0.001-0.01 parts by weight, relative to 1 part by weight of fish gelatin on a dry weight basis;

preferably, the conditions of the enzymatic hydrolysis include: the temperature is 50-60 deg.C, the time is 1-10h, and the pH value is 8-11.

3. The production method according to claim 1 or 2, wherein the glycosylation reagent is a monosaccharide, an oligosaccharide, or a polysaccharide;

preferably, the glycosylation reagent is selected from at least one of pectin, glucose, galacto-oligosaccharide, ribose, lactose, dextrin and xylan;

preferably, the glycosylation agent is used in an amount of 0.1-5g, relative to 1 part by weight of fish gelatin on a dry weight basis;

preferably, the glycosylation conditions include: the temperature is 80-90 ℃, the time is 1-10h, and the pH value is 8-11;

preferably, the method further comprises inactivating the protease prior to contacting the enzymatically hydrolyzed fish gelatin with a glycosylation reagent.

4. The production method according to any one of claims 1 to 3, wherein the vegetable oil or fat is at least one selected from the group consisting of palm oil, soybean oil, rapeseed oil, peanut oil, olive oil and corn oil;

preferably, the vegetable oil and fat is used in an amount of 5 to 25 parts by weight relative to 1 part by weight of fish gelatin on a dry weight basis;

preferably, the mixing is carried out under the condition of stirring, the stirring speed is 35000-100000rpm, and the time is 1-10 min.

5. The production method according to claim 4, wherein the vegetable oil and fat is at least one of 24-degree palm oil, 44-degree palm oil, 52-degree palm oil and 58-degree palm oil, and more preferably 58-degree palm oil.

6. The production method according to claim 1, 4 or 5, wherein the method further comprises subjecting the glycosylated fish gelatin to solid-liquid separation before mixing it with the vegetable oil-and-fat;

preferably, the method further comprises, prior to performing the solid-liquid separation, diluting the glycosylated fish gelatin;

preferably, the pH of the diluted solution is 3 to 4.

7. The production method according to any one of claims 1 to 6, wherein the method further comprises: carrying out dynamic high-pressure micro-jet treatment on the obtained fish gelatin emulsion;

preferably, the pressure of the dynamic high-pressure micro-jet treatment is 40-150 MPa.

8. A fish gelatin emulsion prepared by the process of any one of claims 1 to 7.

9. A fish gelatin coffee creamer, characterized in that it is dried from the fish gelatin emulsion of claim 8.

10. Use of the fish gelatin emulsion of claim 8 or the fish gelatin coffee creamer of claim 9 in food.