CN111296755A - A nutrition-enriched oatmeal food containing marine chondroitin sulfate and its preparation method - Google Patents
A nutrition-enriched oatmeal food containing marine chondroitin sulfate and its preparation method Download PDFInfo
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- CN111296755A CN111296755A CN201911305008.8A CN201911305008A CN111296755A CN 111296755 A CN111296755 A CN 111296755A CN 201911305008 A CN201911305008 A CN 201911305008A CN 111296755 A CN111296755 A CN 111296755A
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- chondroitin sulfate
- oatmeal
- cartilage
- weight
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- 229920001287 Chondroitin sulfate Polymers 0.000 title claims abstract description 43
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 229940059329 chondroitin sulfate Drugs 0.000 title claims abstract description 38
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 210000000845 cartilage Anatomy 0.000 claims abstract description 38
- 241000251730 Chondrichthyes Species 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 22
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- 238000001035 drying Methods 0.000 claims abstract description 19
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- 238000000034 method Methods 0.000 claims abstract description 7
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- 238000000926 separation method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 15
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 14
- 229920002581 Glucomannan Polymers 0.000 claims description 14
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 11
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 8
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 108090000787 Subtilisin Proteins 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
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- 150000003904 phospholipids Chemical class 0.000 abstract description 3
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a nutrition-enriched oatmeal food containing marine chondroitin sulfate and a preparation method thereof. The method comprises the steps of shark cartilage crushing, cooking, solid-liquid separation, enzymolysis, fishy smell removal, filtration, drying, batching, mixing and packaging. The chondroitin sulfate and the collagen oligopeptide are extracted by directly hydrolyzing the cartilage by adopting a biological enzymolysis coupling fermentation technology, so that the effect of removing fishy smell is achieved while enzymolysis is carried out, and the time cost is saved; the molecular weight is kept intact, the biological activity is not damaged, and the use of organic solvents is avoided. The prepared oatmeal food is rich in chondroitin sulfate, ossein collagen and phospholipid, has good mixing property and smooth taste, and can improve human immunity, protect or repair joints and meet the requirements of strengthening physique.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a nutrition-enriched oatmeal food containing marine chondroitin sulfate and a preparation method thereof.
Background
Cartilaginous fishes, namely chondroiidae, are the oldest jawed vertebrates, mainly comprise sharks, stingray, ray, scomberomorus mackerel and the like, are one of the main components of a marine ecosystem, and cartilaginous fish cartilage is rich in active substances such as polypeptides, low molecular weight proteins, glycoproteins, polysaccharides and the like, and can be used as a new blood vessel generation inhibiting factor, a tumor cell inhibiting factor, an immunoregulation factor, an anti-invasion factor and the like for treating and preventing tumors.
Shark lives in the sea, has fierce sex, is quick to move, catches other fishes, has high nutritive value, has high protein content and special structure, contains mucopolysaccharide (amino polysaccharide) and other substances rich in biological activity, and Japanese scholars introduce vivid examples related to disease treatment and prevention in more detail in the book of shark chondroitin magic drug effect. Shark chondroitin sulphate, found in v.b. krylov et al, has anti-inflammatory activity and also exhibits some anticoagulant properties. Shark chondroitin sulfate has unique functions relative to class A chondroitin (pig, cattle, chicken, etc.), has anti-angiogenesis and anti-cancer activities to human and animals, and is widely applied to dietary supplements; furthermore, shark cartilage has therapeutic effects on osteoarthritis, rheumatoid arthritis, progressive systemic sclerosis and neurovascular glaucoma.
The ossein peptide is a potential calcium source, can promote the human body to absorb calcium in the diet, improves the bioavailability of the calcium for the human body, enhances the bone density and prevents osteoporosis. The shark has high content of organic calcium, has absorption rate far higher than that of inorganic calcium, and is a good calcium supplement source for middle-aged and elderly people with high osteoporosis incidence.
Chondroitin sulfate and collagen derived from marine aquatic animals are obviously superior to chondroitin sulfate and collagen derived from terrestrial animals in many aspects, and have the advantages of strong safety, low allergy, low antigenicity and the like. Because the safety of many high-risk viruses and pathogenic microorganisms such as mad cow disease, oral plague and the like is questioned, the application of biological products from animals is strictly limited, and chondroitin sulfate and collagen products from deep sea cartilaginous fish have wider application prospect.
Cartilaginous fish is mainly processed into frozen products, but the skull and the fin bones which account for nearly 15 percent of the weight of adult fish are often discarded as waste in the processing process of cartilaginous fish, and cannot be fully utilized. The technology exploits downstream products for comprehensive utilization of cartilaginous fish processing, changes waste into valuable, avoids environmental pollution and resource waste, and greatly improves the added value of products. Not only can realize the comprehensive utilization of cartilage resources, but also can provide new resources for developing calcium supplement products. The utilization value of the cartilaginous fish body is maximized, and the economic value of the cartilaginous fish raw material is comprehensively improved.
Disclosure of Invention
The invention aims to provide a nutrition-enriched oatmeal food containing marine chondroitin sulfate and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a nutrition-enriched oatmeal food containing marine chondroitin sulfate comprises the following raw materials in percentage by weight: 20% of superfine bone meal, 50% of cooked oatmeal, 3% of konjac glucomannan, 3% of fructo-oligosaccharide, 0.9% of fish lecithin, 23% of milk powder and 0.1% of compound antioxidant.
A preparation method of a nutrition-enriched oatmeal food containing marine chondroitin sulfate comprises the following steps:
(1) pretreatment of raw materials: removing meat from shark cartilage, cleaning, cooling shark cartilage at 4-8 deg.C in water, 0.5% -1.0% H2O2Carrying out bacteria reduction treatment in the concentrated solution for 10-20 min, and crushing into fine particles of 0.1-0.5 mm;
(2) and (3) cooking: mixing the treated cartilage and pure water in a weight ratio of 1: 3-5; boiling in water at 95-100 ℃ for 50min, cooling to 60-70 ℃, wherein the ultrasonic power is 400-800W, the frequency is 40-50 kHz, and the treatment time is 50-60 min;
(3) solid-liquid separation: continuously removing slag of the shark cartilage solution steamed and boiled in the step (2) by using a horizontal screw centrifuge and a disc centrifuge, and collecting cartilage soup;
(4) extraction: adding enzyme into the cartilage soup collected in the step (3) according to the proportion of 0.20-0.50% of the weight of the cartilage soup, and carrying out enzymolysis reaction for 4-6 h at 50-55 ℃ and pH of 6.2-7.0 to obtain an enzymolysis liquid;
(5) fermentation: adding strains accounting for 0.2 percent of the weight of the enzymolysis liquid and a white granulated sugar solution accounting for 0.1 percent of the weight of the enzymolysis liquid, uniformly mixing, and keeping the temperature at 42 ℃ for 2 hours;
(6) deodorization and decoloration: heating the fermentation liquor in the step (5) to 70-80 ℃, adding glucomannan accounting for 0.3-0.5 percent of the weight of the fermentation liquor and activated carbon accounting for 2-3 percent of the weight of the fermentation liquor, and treating for 0.5-1h at the pH value of 6.2-7.0;
(7) and (3) filtering: adding a diatomite plate frame filter for filtering;
(8) concentration, drying and dehydration: filtering the obtained solution in the step (7), and drying by pulse, wherein the water content of the product is less than or equal to 10 percent, the chondroitin sulfate content is more than or equal to 40 percent, and the collagen content is more than or equal to 55 percent;
(9) superfine grinding: drying the product obtained in the step (8), and carrying out superfine grinding on the product with 300 meshes to obtain superfine bone powder;
(10) preparing materials: 20 percent of superfine bone meal, 50 percent of cooked oatmeal, 3 percent of konjac glucomannan, 3 percent of fructo-oligosaccharide, 0.9 percent of fish lecithin, 23 percent of milk powder and 0.1 percent of compound antioxidant;
(11) quantifying and packaging: quantitatively packaging according to requirements, and preparing the nutrient enrichment oatmeal containing marine chondroitin sulfate.
In the step (4), the enzyme is trypsin, subtilisin, aminopeptidase and neutral protease mixed according to the mass ratio of 1:1:1: 1.
In the step (5), the strains are saccharomycetes in a mass ratio of: mixed species of bifidobacterium =1: 1; the white granulated sugar is dissolved by warm water with the temperature of 35 ℃ before being added.
In the step (9), the particle size of the superfine shark chondroitin sulfate powder is 15-30 μm.
In the step (10), the compound antioxidant consists of sodium ascorbate, tea polyphenol and vitamin E citric acid; the weight ratio of the sodium ascorbate, the tea polyphenol and the vitamin E is 2: 1: 1.
the content of chondroitin sulfate in the prepared nutrition-enriched oatmeal is more than or equal to 8.0 wt%, and the content of fish bone collagen with the molecular weight of less than or equal to 10000 is more than or equal to 10 wt%.
The invention has the following beneficial effects:
1. the chondroitin sulfate and the collagen oligopeptide are extracted by directly hydrolyzing the cartilage by adopting a biological enzymolysis coupling fermentation technology, so that the effect of removing fishy smell is achieved while enzymolysis is carried out, and the time cost is saved; the molecular weight is kept complete, the biological activity is not damaged, the use of organic solvent is avoided,
2. drying at room temperature, preferably retaining chondroitin sulfate and collagen oligopeptide activity of cartilaginous fish (shark), adding Bacillus bifidus for regulating intestinal tract, and compounding fish lecithin, konjac glucomannan, milk powder, fructo-oligosaccharide, vitamins, and sodium ascorbate to obtain nutrition-enriched protein powder rich in chondroitin sulfate, collagen oligopeptide, and phospholipid. The product is rich in chondroitin sulfate, collagen and phospholipid, has good taste, is especially suitable for different sports people and the elderly,
3. can improve human immunity, protect or repair joints, and meet various requirements of strengthening physique, strengthening brain, and the like.
4. The product also contains Bifidobacterium which helps intestinal tract regulation. The konjac glucomannan is soluble dietary fiber, does not contain heat, has satiety, and has the effects of reducing fat and losing weight.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the following examples are only examples of the present invention and do not represent the scope of the present invention defined by the claims.
Example 1
A preparation method of a nutrition-enriched oatmeal food containing marine chondroitin sulfate comprises the following steps:
(1) pretreatment of raw materials: removing meat of shark cartilage, cleaning, cooling with cold water at 4 deg.C, and adding 0.5% H2O2Sterilizing the concentrated solution for 10min, and crushing into fine particles of 0.1-0.5 mm;
(2) and (3) cooking: mixing the pretreated shark cartilage and pure water in a weight ratio of 1: 3; decocting in 95 deg.C water for 50min, cooling to 60 deg.C, ultrasonic power 400W, frequency 40kHz, and treatment time 50 min;
(3) solid-liquid separation: continuously removing slag of the shark cartilage solution steamed and boiled in the step (2) by using a horizontal screw centrifuge and a disc centrifuge, and collecting cartilage soup;
(4) extraction: adding enzyme into the cartilage soup collected in the step (3) according to the proportion accounting for 0.20 percent of the weight of the cartilage soup, uniformly mixing, and carrying out enzymolysis reaction for 4 hours at 50 ℃ and pH6.2; the enzyme is prepared by mixing trypsin, subtilisin alkaline protease, aminopeptidase and neutral protease according to the mass ratio of 1:1:
(5) fermentation: adding strain 0.2% (yeast: Bacillus bifidus =1: 1) of the weight of the enzymolysis solution and 0.1% white sugar (dissolved in 35 deg.C warm water), mixing, and keeping the temperature at 42 deg.C for 2.0 hr;
(6) deodorizing and decoloring, namely heating the fermentation liquor obtained in the step (5) to 70 ℃, adding glucomannan accounting for 0.3 percent of the weight of the fermentation liquor and activated carbon accounting for 2 percent of the weight of the fermentation liquor, and treating for 0.5 hour at the pH value of 6.2;
(7) and (3) filtering: adding a diatomite plate frame filter for filtering;
(8) concentration, drying and dehydration: filtering the obtained solution in the step (7), and drying by pulse, wherein the water content of the product is less than or equal to 10%, the purity of the shark chondroitin sulfate is more than or equal to 40%, and the collagen is more than or equal to 60%;
(9) superfine grinding: drying the product obtained in the step (8), and carrying out superfine grinding on the product with 300 meshes to obtain superfine bone powder; the particle size range of the superfine bone powder is 15-30 mu m.
(10) Preparing materials: 20 percent of superfine bone meal, 50 percent of cooked oatmeal, 3 percent of konjac glucomannan, 3 percent of fructo-oligosaccharide, 0.9 percent of fish lecithin, 20 percent of milk powder and 0.1 percent of compound antioxidant; the compound antioxidant consists of sodium ascorbate, tea polyphenol and vitamin E citric acid; the weight ratio of the sodium ascorbate, the tea polyphenol and the vitamin E is 2: 1: 1.
(11) quantifying and packaging: quantitatively packaging according to requirements, and preparing the nutrient enrichment oatmeal containing marine chondroitin sulfate.
Example 2
A preparation method of a nutrition-enriched oatmeal food containing marine chondroitin sulfate comprises the following steps:
(1) pretreatment of raw materials: removing meat of shark cartilage, cleaning, cooling with cold water at 6 deg.C, and adding 0.8% H2O2Sterilizing the concentrated solution for 15min, and crushing into fine particles of 0.1-0.5 mm;
(2) and (3) cooking: mixing the pretreated shark cartilage and pure water in a weight ratio of 1: 4; decocting in 98 deg.C water for 50min, cooling to 65 deg.C, ultrasonic power of 600W, frequency of 45kHz, and drying for 55 min;
(3) solid-liquid separation: continuously removing slag of the shark cartilage solution steamed and boiled in the step (2) by using a horizontal screw centrifuge and a disc centrifuge, and collecting cartilage soup;
(4) extraction: adding enzyme into the cartilage soup collected in the step (3) according to the proportion accounting for 0.3 percent of the weight of the cartilage soup, uniformly mixing, and carrying out enzymolysis reaction for 5 hours at 50 ℃ and pH6.8; the enzyme is trypsin, subtilisin alkaline protease, aminopeptidase and neutral protease which are mixed according to the mass ratio of 1:1:1: 1;
(5) fermentation: adding strain 0.2% (Bacillus bifidus =1: 1) and white sugar 0.1% (dissolved in 35 deg.C warm water) of the weight of the enzymolysis solution, mixing, and keeping the temperature at 42 deg.C for 2.0 hr;
(6) deodorizing and decolorizing, namely heating the fermentation liquor obtained in the step (5) to 75 ℃, adding glucomannan accounting for 0.4 percent of the weight of the fermentation liquor and activated carbon accounting for 2.5 percent of the weight of the fermentation liquor, and treating for 0.5 hour at the pH value of 6.8;
(7) and (3) filtering: adding a diatomite plate frame filter for filtering;
(8) concentration, drying and dehydration: filtering the obtained solution in the step (7), and drying by pulse, wherein the water content of the product is less than or equal to 10%, the purity of the shark chondroitin sulfate is more than or equal to 40%, and the collagen is more than or equal to 60%;
(9) superfine grinding: drying the product obtained in the step (8), and carrying out superfine grinding on the product with 300 meshes to obtain superfine bone powder; the particle size range of the superfine bone powder is 15-30 mu m.
(10) Preparing materials: 20 percent of superfine bone meal, 50 percent of cooked oatmeal, 3 percent of konjac glucomannan, 3 percent of fructo-oligosaccharide, 0.9 percent of fish lecithin, 20 percent of milk powder and 0.1 percent of compound antioxidant; the compound antioxidant consists of sodium ascorbate, tea polyphenol and vitamin E citric acid; the weight ratio of the sodium ascorbate, the tea polyphenol and the vitamin E is 2: 1: 1.
(11) quantifying and packaging: quantitatively packaging according to requirements, and preparing the nutrient enrichment oatmeal containing marine chondroitin sulfate.
Example 3
A preparation method of a nutrition-enriched oatmeal food containing marine chondroitin sulfate comprises the following steps:
(1) pretreatment of raw materials: removing meat of shark cartilage, cleaning, cooling with cold water at 8 deg.C and 1.0% H2O2Performing bacteria reduction treatment in the concentrated solution for 20min, and crushing into fine particles of 0.5 mm;
(2) and (3) cooking: mixing the pretreated shark cartilage and pure water in a weight ratio of 1: 5; decocting in 100 deg.C water for 50min, cooling to 70 deg.C, ultrasonic power of 800W, frequency of 50kHz, and drying for 60 min;
(3) solid-liquid separation: continuously removing slag of the shark cartilage solution steamed and boiled in the step (2) by using a horizontal screw centrifuge and a disc centrifuge, and collecting cartilage soup;
(4) extraction: adding enzyme into the cartilage soup collected in the step (3) according to the proportion accounting for 0.50 percent of the weight of the cartilage soup, and carrying out enzymolysis reaction on the enzyme for 6 hours at the temperature of 55 ℃ and under the condition of pH7.0; the enzyme is trypsin, subtilisin alkaline protease, aminopeptidase and neutral protease which are mixed according to the mass ratio of 1:1:1: 1;
(5) fermentation: adding strain 0.2% (Bacillus bifidus =1: 1) and white sugar 0.1% (dissolved in 35 deg.C warm water) of the weight of the enzymolysis solution, mixing, and keeping the temperature at 42 deg.C for 2.0 hr;
(6) deodorizing and decoloring, namely heating the fermentation liquor obtained in the step (5) to 80 ℃, adding glucomannan accounting for 0.5 percent of the weight of the fermentation liquor and activated carbon accounting for 3 percent of the weight of the fermentation liquor, and treating for 1 hour at the pH value of 7.0;
(7) and (3) filtering: adding a diatomite plate frame filter for filtering;
(8) concentration, drying and dehydration: filtering the obtained solution in the step (7), and drying by pulse, wherein the water content of the product is less than or equal to 10%, the purity of the shark chondroitin sulfate is more than or equal to 40%, and the collagen is more than or equal to 60%;
(9) superfine grinding: drying the product obtained in the step (8), and carrying out superfine grinding on the product with 300 meshes to obtain superfine bone powder; the particle size range of the superfine bone powder is 15-30 mu m.
(10) Preparing materials: 20 percent of superfine bone meal, 50 percent of cooked oatmeal, 3 percent of konjac glucomannan, 3 percent of fructo-oligosaccharide, 0.9 percent of fish lecithin, 20 percent of milk powder and 0.1 percent of compound antioxidant; the compound antioxidant consists of sodium ascorbate, tea polyphenol and vitamin E citric acid; the weight ratio of the sodium ascorbate, the tea polyphenol and the vitamin E is 2: 1: 1.
(11) quantifying and packaging: quantitatively packaging according to requirements, and preparing the nutrient enrichment oatmeal containing marine chondroitin sulfate.
Example 4
80 SPF female SD rats with weight of about 280-300 g. The experimental conditions are a barrier environment, the temperature of the experimental environment is 22-24 ℃ and the humidity is 52-56% during the experiment. Experimental animals were randomly divided into 4 groups: examples 1-3 and blank control groups, 3.33g of the nutrition-enriched oatmeal of marine chondroitin sulfate of examples 1-3 was taken respectively, 1% carboxymethylcellulose was added to 100mL, the blank control group was administered with equal volume of 1% carboxymethylcellulose, and the test animals were administered with gavage once a day with a gavage volume of 1mL for 90 days. At the end of the experiment, the rats were sacrificed by dislocation of the cervical vertebrae, the right femur was peeled off, baked to constant weight, and the bone density (BMD) at the midpoint of the femur and at the distal end was measured. The results are expressed as mean values.
TABLE 1
Example 5
The edible effect of the marine chondroitin sulfate nutrition-enriched oatmeal prepared in example 2 was verified. According to the voluntary principle, 30 men and women at the age of 50-70 are selected, and 15 people respectively have wrist joint pain and knee joint pain in each sex.
In clinical experiments, other medicines and nutritional health products are stopped to take, and the marine chondroitin sulfate nutrition-enriched oatmeal food prepared by the invention is eaten. Each part of the raw materials is as follows: 50 g of nutrient enrichment oatmeal of marine chondroitin sulfate, and 150 ml of hot water is added; 1 part per day per person. After eating for three months, the symptoms are relieved, and after six months, the symptoms are obviously improved, wherein 8 women have wrist joint pain and 14 women have knee joint pain; 9 persons with improved pain in the male wrist and 13 persons with improved knee joint.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (6)
1. A nutrition-enriched oatmeal food containing marine chondroitin sulfate is characterized by comprising the following raw materials in percentage by weight: 20% of superfine bone meal, 50% of cooked oatmeal, 3% of konjac glucomannan, 3% of fructo-oligosaccharide, 0.9% of fish lecithin, 23% of milk powder and 0.1% of compound antioxidant.
2. The method of claim 1, wherein the step of preparing the enriched oatmeal food product comprises the steps of:
(1) pretreatment of raw materials: removing meat from shark cartilage, cleaning, cooling shark cartilage at 4-8 deg.C in water, 0.5% -1.0% H2O2Carrying out bacteria reduction treatment in the concentrated solution for 10-20 min, and crushing into fine particles of 0.1-0.5 mm;
(2) and (3) cooking: mixing pretreated shark cartilage and pure water at a weight ratio of 1: 3-5; boiling in water at 95-100 ℃ for 50min, cooling to 60-70 ℃, wherein the ultrasonic power is 400-800W, the frequency is 40-50 kHz, and the treatment time is 50-60 min;
(3) solid-liquid separation: continuously removing slag of the shark cartilage solution steamed and boiled in the step (2) by using a horizontal screw centrifuge and a disc centrifuge, and collecting cartilage soup;
(4) extraction: adding enzyme into the cartilage soup collected in the step (3) according to the proportion of 0.20-0.50% of the weight of the cartilage soup, and carrying out enzymolysis reaction for 4-6 h at the temperature of 50-55 ℃ and the pH value of 6.2-7.0;
(5) fermentation: adding strains accounting for 0.2 percent of the weight of the enzymolysis liquid and a white granulated sugar solution accounting for 0.1 percent of the weight of the enzymolysis liquid, uniformly mixing, and keeping the temperature at 42 ℃ for 2.0 hours;
(6) deodorizing and decolorizing, namely heating the fermentation liquor obtained in the step (5) to 70-80 ℃, adding glucomannan accounting for 0.3-0.5 percent of the weight of the fermentation liquor and activated carbon accounting for 2-3 percent of the weight of the fermentation liquor, and treating for 0.5-1 hour at the pH value of 6.2-7.0;
(7) and (3) filtering: adding a diatomite plate frame filter for filtering;
(8) concentration, drying and dehydration: filtering the obtained solution in the step (7), and drying by pulse, wherein the water content of the product is less than or equal to 10%, the purity of the shark chondroitin sulfate is more than or equal to 40%, and the collagen is more than or equal to 60%;
(9) superfine grinding: drying the product obtained in the step (8), and carrying out superfine grinding on the product with 300 meshes to obtain superfine bone powder;
(10) preparing materials: 20 percent of superfine bone meal, 50 percent of cooked oatmeal, 3 percent of konjac glucomannan, 3 percent of fructo-oligosaccharide, 0.9 percent of fish lecithin, 23 percent of milk powder and 0.1 percent of compound antioxidant;
(11) quantifying and packaging: quantitatively packaging according to requirements, and preparing the nutrient enrichment oatmeal containing marine chondroitin sulfate.
3. The method for preparing a nutritional fortified oatmeal food product comprising marine chondroitin sulphate according to claim 3, wherein: in the step (4), the enzyme is trypsin, subtilisin, aminopeptidase and neutral protease which are mixed according to the mass ratio of 1:1:1: 1.
4. The method for preparing a nutritional fortified oatmeal food product comprising marine chondroitin sulphate according to claim 3, wherein: in the step (5), the strains are saccharomycetes in a mass ratio of: mixed species of bifidobacterium =1: 1; the white granulated sugar is dissolved by warm water with the temperature of 35 ℃ before being added.
5. The method for preparing a nutritional fortified oatmeal food product comprising marine chondroitin sulphate according to claim 3, wherein: in the step (9), the particle size range of the superfine shark chondroitin sulfate powder is 15-30 μm.
6. The method for preparing a nutritional fortified oatmeal food product comprising marine chondroitin sulphate according to claim 3, wherein: in the step (10), the compound antioxidant consists of sodium ascorbate, tea polyphenol and vitamin E citric acid; the weight ratio of the sodium ascorbate, the tea polyphenol and the vitamin E is 2: 1: 1.
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