CN111011785A - Rice wine collagen jelly and preparation method thereof - Google Patents
Rice wine collagen jelly and preparation method thereof Download PDFInfo
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- CN111011785A CN111011785A CN201911280231.1A CN201911280231A CN111011785A CN 111011785 A CN111011785 A CN 111011785A CN 201911280231 A CN201911280231 A CN 201911280231A CN 111011785 A CN111011785 A CN 111011785A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to rice wine collagen jelly and a preparation method thereof. The fresh collagen liquid is added into the product of the invention, so that the nutritional structure of the jelly product is changed, the molecular weight distribution of the collagen in the product is wide, the full absorption of the body can be ensured, the further formation of jelly gel is promoted, and the stability of the product is ensured. In the preparation process of the product, the traditional rice wine juice is distilled and dealcoholized, so that the alcohol content of the product is reduced, and the product has better taste and is richer in hierarchy. The MTGase enzyme is innovatively added, a protein system in the product is fully coagulated to form a gel structure, the product changes a polysaccharide system in the traditional jelly product, a more stable gel with more abundant nutrition is formed on the basis of the protein-enzyme system, and the product quality is ensured.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of rice wine collagen jelly.
Background
The jelly as a leisure food has crystal and transparent appearance, bright and gorgeous color, soft, smooth and crisp mouthfeel and fresh, sweet and moist flavor, and wins consumers, especially children and teenagers. However, most of the currently marketed jellies are processed by using thickening agents, coloring agents, essences, sweeteners and the like as main raw materials, are not easy to digest, and can influence the absorption of human bodies on nutritional ingredients such as protein, fat, trace elements and the like when being eaten too much. With the enhancement of health consciousness of consumers, the requirements on leisure food are higher and higher, and the quality of the jelly is more and more emphasized. The traditional jelly is a high-sugar and high-acid product, and has high calorie and low nutritive value. Therefore, the development of a leisure, nutritional and healthy jelly product meets the modern consumption concept and the trend of food development, and has wide market prospect.
The rice wine is also called glutinous rice wine, fermented glutinous rice and fermented glutinous rice, and is a traditional Chinese alcohol-containing food. The traditional rice wine can be directly eaten after fermentation or eaten after heating and boiling, and is fragrant, sweet and mellow in taste and low in ethanol content, so that the rice wine is popular with people. However, the traditional rice wine has poor instant property and is inconvenient to eat at any time and any place.
Collagen is a biological macromolecule, a main component in the connective tissue of animals, and is also a functional protein with the largest content and the widest distribution in mammals, accounting for 25-30 percent of the total protein, and even reaching more than 80 percent of certain organisms. The types of collagen are many, and the common types are type I, type II, type III, type V and type XI. Collagen has good biocompatibility, biodegradability and bioactivity, and thus is widely used in the fields of food, medicine, tissue engineering, cosmetics, and the like. The collagen can inhibit activities such as lipid oxidation and microorganism metabolism in food to a certain extent. The amino acids composing the protein have stronger absorption capacity and water retention capacity, and further can inhibit the water loss in the food. At present, the price of the collagen product on the market is high, and the requirement of common consumers on the collagen product is difficult to meet. Therefore, the development of a collagen leisure food which has high universality, high collagen content and easy absorption is of great significance.
Disclosure of Invention
The invention aims to provide a jelly food rich in collagen, which meets the pursuit of people for healthy and nutritional food. In order to achieve the purpose, the invention is realized by the following technical scheme:
the rice wine collagen jelly is characterized by comprising the following materials in parts by weight:
100 parts of water, 10-20 parts of collagen, 0.2-0.8 part of a texture modifier, 10-15 parts of a flavoring agent, 2-8 parts of rice wine juice, 3-6 parts of vinasse and 0.05-0.15 part of MTGase.
Wherein the collagen is one or a mixture of two of natural collagen liquid and commercially available gelatin powder. The texture modifier is a mixture of carrageenan and potassium chloride. The flavoring agent comprises one or more of white granulated sugar, sweetener, edible pigment and edible essence. The collagen is one or a mixture of more of natural fish scale collagen, fish skin collagen, cow skin collagen and pig skin collagen. The rice wine juice is low-alcohol rice wine juice.
A preparation method of rice wine collagen jelly is characterized by comprising the following steps:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and separately preparing the collagen and the MTGase according to the formula quality for later use;
(2) preparing rice wine juice: the preparation method comprises the steps of taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the fresh fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, and filtering to obtain distilled product to obtain low-alcohol rice wine juice;
(3) preparing collagen liquid: weighing 200g of dry raw materials required for preparing collagen, adding 600g of water into the raw materials by using 0.1-0.15M sodium hydroxide at a temperature of 25-30 ℃, treating the raw materials in a shaking water bath for 4h, washing the raw materials for 3-5 times, and then treating the raw materials in a shaking water bath for 2h at a temperature of 25-30 ℃ by using 0.5-0.15M hydrochloric acid, and washing the raw materials for 3-5 times; then, two-stage temperature gradient extraction is adopted to prepare collagen liquid for standby; the dry raw materials comprise fish scales, fish skins, cowhides, pigskins and the like for preparing collagen;
(4) sol: putting gelatin in formula quality or collagen liquid prepared in step (3) or mixture of the gelatin and the collagen liquid in warm water at 65-75 ℃, stirring uniformly, then maintaining for 15min, and gradually cooling to 50 ℃ to obtain glue solution 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1, uniformly mixing and stirring to prepare a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding into the mixed glue solution 3, keeping the temperature at 45-55 ℃ for 20min, and preparing a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
As a preferable technical scheme, the alcohol content of the low-alcohol rice wine added in the step (6) is controlled to be 0.1-0.5 degrees, and the water content of the vinasse added in the step (7) is 45-60 percent; the low alcohol rice wine juice and distiller's grains in the formula need to be maintained at 90 ℃ for 10 min.
As a specific technical scheme, the two-stage gradient extraction method of the collagen liquid in the step (3) comprises the following steps: a first stage: and (3) treating the wet material after oscillating water bath treatment: 1kg of water mass-volume ratio: 3L of the mixture is mixed, is subjected to shaking water bath for 4 hours at the temperature of between 60 and 65 ℃, and is filtered; and a second stage: taking filter residue after the first section of filtration: water mass-volume ratio is 1kg: mixing 3L of the above solutions, filtering at 70-75 deg.C for 4 hr to obtain collagen liquid, and mixing.
As a specific technical scheme, the collagen liquid is fish scale collagen liquid, in the second stage of gradient extraction process, firstly drying filter residue until the water content is less than 10%, crushing and sieving the filter residue by a sieve of 10-20 meshes, wherein the crushed filter residue is prepared by the following steps of (1 kg: adding purified water into 3L, drying the fish scales in the filter residue after the first section extraction until the water content is less than 10%, spreading the dried fish scales to the upper end of the second section extraction solution, standing until the fish scales sink to the bottom, stirring by using a sterile rod, adding the dried fish scales again, standing until the fish scales sink to the bottom, performing water bath at 70-75 ℃, shaking for 4 hours, centrifuging, and filtering the supernatant to obtain the fish scale collagen liquid. The extraction process can ensure high extraction efficiency, and the extracted fish scale collagen protein has high content and uniform molecular weight distribution.
The invention changes the forms of the traditional jelly food and rice wine products, overcomes the defect that the gel strength is lowered after the jelly liquid is mixed with alcohol, perfectly fuses rice wine, jelly and collagen together, and provides a novel leisure food.
The invention adopts step-by-step sol in the processing process, ensures the stability of the sol solution, avoids the change of the local texture of the jelly and ensures that the product is more uniform and stable. The added rice wine juice is dealcoholized, so that the final alcohol content of the product is reduced, beneficial substances in the rice wine fermentation process and the fragrance of the rice wine are kept, and the acceptability of consumers and the stability of the product are improved.
The fish scale collagen liquid is added into the product, so that the nutritional structure of the jelly product is changed, the molecular weight distribution of the collagen in the product is wide, the full absorption of a human body can be ensured, the further formation of jelly gel is promoted, and the stability of the product is ensured. The MTGase enzyme is innovatively added, a protein system in the product is fully coagulated to form a gel structure, the product changes a polysaccharide system in the traditional jelly product, a more stable gel with more abundant nutrition is formed on the basis of the protein-enzyme system, and the product quality is ensured.
Detailed description of the invention
The present invention will be further described with reference to the following detailed description, which is provided for illustrative purposes only, and is not intended to limit the scope of the present invention, as those skilled in the art will recognize equivalent substitutions within the spirit and scope of the present invention.
Example 1
The rice wine collagen jelly comprises the following materials in parts by weight:
100 parts of water, 10-20 parts of collagen, 0.2-0.8 part of a texture modifier, 10-15 parts of a flavoring agent, 2-8 parts of rice wine juice, 3-6 parts of vinasse and 0.05-0.15 part of MTGase.
The collagen is extracted natural collagen liquid or commercially available gelatin powder or mixture of natural collagen liquid and commercially available gelatin. The natural collagen protein liquid is prepared from one or more of fish scale, fish skin, cow leather, and pig skin.
The texture modifier is a mixture of carrageenan and potassium chloride, wherein the carrageenan content in the mixture is 1-5 parts, and the potassium chloride content in the mixture is 0.5-1.2 parts.
The flavoring agent comprises one or more of white sugar, sweetener, edible pigment, and edible essence. The formula of each material in parts by weight is as follows: 10-15 parts of white granulated sugar, 0.05-0.15 part of sweetener, 0-0.005 part of edible pigment and 0-0.005 part of edible essence.
Example 2
The rice wine collagen jelly comprises the following substances in parts by weight:
100g of water, 20g of fish scale collagen liquid, 8g of low-alcohol rice wine juice, 3g of vinasse, 0.2g of texture modifier (0.15 g of carrageenan and 0.05g of potassium chloride), 15g of flavoring agent (14.95 g of white granulated sugar and 0.05g of sweetener) and 0.15g of MTGase.
The method for preparing the rice wine collagen jelly comprises the following steps:
(1) preparing materials: uniformly mixing the texture modifier with the flavoring agent according to the formula quality to obtain a compound material for later use, and separately using the formula MTGase for later use;
(2) preparing rice wine juice: the preparation method comprises the following steps of (1) taking glutinous rice as a raw material, cooking and fermenting to prepare fresh rice wine juice, filtering the fresh fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, wherein in the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, filtering to obtain distillate, and collecting low alcohol rice wine juice;
(3) preparing collagen: weighing 200g of dried fish scales, adding 600g of water into the dried fish scales at 25-30 ℃ by using 0.1-0.15M sodium hydroxide, treating the dried fish scales in a shaking water bath for 4 hours, washing the dried fish scales for 3-5 times, and then treating the dried fish scales in a shaking water bath at 25-30 ℃ by using 0.5-0.15M hydrochloric acid for 2 hours, and washing the dried fish scales for 3-5 times; then, two-stage temperature gradient extraction is adopted to prepare a fish scale collagen liquid, and the moisture content in the dried fish scale collagen liquid is less than 40 percent for later use;
(4) sol: uniformly stirring the scale collagen liquid with the formula quality in warm water at 65-75 ℃, then maintaining for 15min, and gradually cooling to 50 ℃ to obtain glue solution 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding the MTGase aqueous solution into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to obtain a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the stable base solution obtained in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
(1) Determination of key indexes:
the method comprises the following steps of detecting the content of collagen according to the method of GB/T9696.23-2008, determining the alcohol content of a product by an alcohol tester, determining the sugar content of the product by a sugar meter, and obtaining the following detection results:
the content of collagen is 13.21%, the alcoholic strength is 0.3 degrees, and the sugar degree is 15 degrees.
(2) Sensory testing
The sensory evaluation group consisted of 4 women and 3 men, and the overall taste score was 10 points full, 1 point indicated the worst, 10 points indicated the best, and the sensory test was repeated three times, with specific scores as follows:
(3) texture characteristics of jelly
Note: the comparative example is a common commercial box jelly.
Example 3
A rice wine collagen jelly comprises the following components:
100g of water, 15g of collagen (10 g of fish scale collagen liquid, 5g of commercially available gelatin powder), 0.55g of texture modifier (0.5 g of carrageenan and 0.05g of potassium chloride), 15g of flavoring agent (14.84 g of white granulated sugar, 0.15g of sweetener, 0.005g of edible pigment and 0.005g of edible essence), 8g of rice wine juice, 6g of vinasse and 0.15g of MTGase.
The preparation method of the rice wine collagen jelly comprises the following steps:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and respectively and independently preparing commercially available gelatin powder, fish scale collagen liquid and MTGase in the formula for later use;
(2) preparing rice wine juice: taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the freshly fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, filtering to obtain distilled product, and detecting alcohol content to 0.1-0.5 ° to obtain low alcohol rice wine juice; filter-pressing the filtered distiller's grains to control the water content to be 45-60%; processing the low-alcohol rice wine juice and distiller's grains at 90 deg.C for 10min to obtain low-alcohol rice wine juice and required distiller's grains;
(3) preparing fish scale collagen liquid: weighing 200g of dried fish scales, adding 600g of water into the dried fish scales at 25-30 ℃ by using 0.1-0.15M sodium hydroxide, treating the dried fish scales in a shaking water bath for 4 hours, washing the dried fish scales for 3-5 times, and then treating the dried fish scales in a shaking water bath at 25-30 ℃ by using 0.5-0.15M hydrochloric acid for 2 hours, and washing the dried fish scales for 3-5 times; then, two-stage temperature gradient extraction is adopted to prepare collagen liquid for standby; the specific two-stage gradient extraction method comprises the following steps: a first stage: and (3) treating the wet material after oscillating water bath treatment: water mass volume ratio 1g:3ml of the mixture is mixed, is subjected to shaking water bath for 4 hours at the temperature of between 60 and 65 ℃, and is filtered; and a second stage: taking filter residue after the first section of filtration: water mass-volume ratio is 1g:3ml of the fish scale collagen protein liquid is obtained by mixing, 70-75 ℃ and 4 hours of filtration for standby;
(4) sol: putting commercially available gelatin powder and fish scale collagen liquid with formula quality into warm water of 65-75 ℃, stirring uniformly, then maintaining for 15min, and gradually cooling to 50 ℃ to obtain a gelatin liquid 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding the MTGase aqueous solution into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to obtain a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
(1) Determination of key indexes:
the method comprises the following steps of detecting the content of collagen according to the method of GB/T9696.23-2008, determining the alcohol content of a product by an alcohol tester, determining the sugar content of the product by a sugar meter, and obtaining the following detection results:
the content of collagen is 12.78%, the alcoholic strength is 0.3 degree, and the sugar degree is 18 degree.
(2) Sensory testing
The sensory evaluation group consisted of 4 women and 3 men, and the overall taste score was 10 points full, 1 point indicated the worst, 10 points indicated the best, and the sensory test was repeated three times, with specific scores as follows:
(3) texture characteristics of jelly
Note: the comparative example adopts the jelly as the common commercial box jelly.
Example 4
A rice wine collagen jelly comprises the following components:
100g of water, 15g of collagen (10 g of fish scale collagen and 5g of commercially available gelatin powder), 0.55g of texture modifier (0.5 g of carrageenan and 0.05g of potassium chloride), 15g of flavoring agent (14.84 g of white granulated sugar, 0.15g of sweetener, 0.005g of edible pigment and 0.005g of edible essence), 8g of rice wine juice, 6g of vinasse and 0.15g of MTGase.
The preparation method of the rice wine collagen jelly comprises the following steps:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and respectively and independently preparing commercially available gelatin powder, fish scale collagen liquid and MTGase in the formula for later use;
(2) preparing rice wine juice: taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the freshly fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, filtering to obtain distilled product, and detecting alcohol content to 0.1-0.5 ° to obtain low alcohol rice wine juice; filter-pressing the filtered distiller's grains to control the water content to be 45-60%; processing the low-alcohol rice wine juice and distiller's grains at 90 deg.C for 10min to obtain low-alcohol rice wine juice and required distiller's grains;
(3) preparing fish scale collagen liquid: weighing 200g of dried fish scales, adding 600g of water into the dried fish scales at 25-30 ℃ by using 0.1-0.15M sodium hydroxide, treating the dried fish scales in a shaking water bath for 4 hours, washing the dried fish scales for 3-5 times, and then treating the dried fish scales in a shaking water bath at 25-30 ℃ by using 0.5-0.15M hydrochloric acid for 2 hours, and washing the dried fish scales for 3-5 times; then, two-stage temperature gradient extraction is adopted to prepare collagen liquid for standby; the specific two-stage gradient extraction method comprises the following steps: a first stage: and (3) treating the wet material after oscillating water bath treatment: water mass volume ratio 1g:3ml of the mixture is mixed, is subjected to shaking water bath for 4 hours at the temperature of between 60 and 65 ℃, and is filtered; and a second stage: firstly, drying filter residues until the water content is less than 10%, crushing and sieving the filter residues with a 10-20-mesh sieve, wherein the mass volume ratio of the crushed filter residues is 1g: adding purified water into 3ml of the mixture, drying the fish scales in the filter residue extracted in the first section until the water content is less than 10%, paving the dried fish scales at the upper end of the extracting solution in the second section, standing until the fish scales are submerged in the water, stirring by using an aseptic bar, adding the dried fish scales again, standing until the fish scales are submerged in the water, carrying out a water bath at 70-75 ℃ for 4 hours by shaking, centrifuging, filtering the supernatant, concentrating and drying until the water content is less than 40%, and thus obtaining the fish scale collagen liquid;
(4) sol: putting commercially available gelatin powder and self-made fish scale collagen liquid with the formula quality into warm water at 65-75 ℃, uniformly stirring, maintaining for 15min, and gradually cooling to 50 ℃ to obtain a gelatin liquid 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding the MTGase aqueous solution into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to obtain a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
(1) Determination of key indexes:
the method comprises the following steps of detecting the content of collagen according to the method of GB/T9696.23-2008, determining the alcohol content of a product by an alcohol tester, determining the sugar content of the product by a sugar meter, and obtaining the following detection results:
the content of collagen is 12.78%, the alcoholic strength is 0.3 degree, and the sugar degree is 18 degree.
(2) Sensory testing
The sensory evaluation group consisted of 4 women and 3 men, and the overall taste score was 10 points full, 1 point indicated the worst, 10 points indicated the best, and the sensory test was repeated three times, with specific scores as follows:
(3) texture characteristics of jelly
Note: the comparative example in this example used a commercially available jelly in a common cartridge.
Example 5
A rice wine collagen jelly comprises the following components:
100g of water, 12g of commercially available gelatin powder, 0.55g of texture modifier (0.5 g of carrageenan and 0.05g of potassium chloride), 15g of flavoring agent (14.84 g of white granulated sugar, 0.15g of sweetener, 0.005g of edible pigment and 0.005g of edible essence), 10g of rice wine juice, 8g of vinasse and 0.15g of MTGase.
The preparation method of the rice wine collagen jelly comprises the following steps:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and respectively and independently preparing commercially available gelatin powder and MTGase in the formula for later use;
(2) preparing rice wine juice: taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the freshly fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, filtering to obtain distilled product, and detecting alcohol content to 0.1-0.5 ° to obtain low alcohol rice wine juice; filter-pressing the filtered distiller's grains to control the water content to be 45-60%; processing the low-alcohol rice wine juice and distiller's grains at 90 deg.C for 10min to obtain low-alcohol rice wine juice and required distiller's grains;
(3) sol: putting commercially available gelatin powder with formula quality into warm water of 65-75 ℃, uniformly stirring, maintaining for 15min, and gradually cooling to 50 ℃ to obtain a gelatin solution 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(4) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding the MTGase aqueous solution into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to obtain a stable base solution for later use;
(5) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(6) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(7) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
(1) Determination of key indexes:
the method comprises the following steps of detecting the content of collagen according to the method of GB/T9696.23-2008, determining the alcohol content of a product by an alcohol tester, determining the sugar content of the product by a sugar meter, and obtaining the following detection results:
the content of collagen is 10.13%, the alcoholic strength is 0.4 degree, and the sugar degree is 18 degree.
(2) Sensory testing
The sensory evaluation group consisted of 4 women and 3 men, and the overall taste score was 10 points full, 1 point indicated the worst, 10 points indicated the best, and the sensory test was repeated three times, with specific scores as follows:
(3) texture characteristics of jelly
Note: the comparative example in this example is a common commercial jelly in a box.
Example 6
A preparation method of rice wine collagen jelly comprises the following steps:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and separately preparing the collagen and the MTGase according to the formula quality for later use;
(2) preparing rice wine juice: the preparation method comprises the steps of taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the fresh fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, and filtering to obtain distilled product to obtain low-alcohol rice wine juice;
(3) preparing collagen liquid: weighing 200g of equal-mass mixture of three raw materials of dried fish skin, dried cow leather and dried pig skin, adding 600g of water into the mixture at 25-30 ℃ of 0.1-0.15M sodium hydroxide, treating the mixture in a shaking water bath for 4h, washing the mixture for 3-5 times, then treating the mixture in a shaking water bath for 2h at 25-30 ℃ of 0.5-0.15M hydrochloric acid, and washing the mixture for 3-5 times by clear water; then, two-stage temperature gradient extraction is adopted to prepare collagen liquid for standby;
(4) sol: uniformly stirring the collagen liquid prepared in the step (3) in warm water at 65-75 ℃, then maintaining for 15min, and gradually cooling to 50 ℃ to obtain a glue solution 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to prepare a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (5) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
Claims (10)
1. The rice wine collagen jelly is characterized by comprising the following materials in parts by weight:
100 parts of water, 10-20 parts of collagen, 0.2-0.8 part of a texture modifier, 10-15 parts of a flavoring agent, 2-8 parts of rice wine juice, 3-6 parts of vinasse and 0.05-0.15 part of MTGase.
2. The rice wine collagen jelly according to claim 1, wherein the collagen is one or a mixture of natural collagen liquid and commercially available gelatin powder.
3. The rice wine collagen jelly according to claim 1, wherein the texture modifier is a mixture of carrageenan and potassium chloride.
4. The rice wine collagen jelly of claim 1, wherein said flavoring agent comprises one or more of white granulated sugar, sweetener, food color, and flavor.
5. The rice wine collagen jelly according to claim 2, wherein the collagen liquid is one or more of natural fish scale collagen liquid, fish skin collagen liquid, cow skin collagen liquid and pig skin collagen liquid.
6. The rice wine collagen jelly of claim 1, wherein the rice wine juice is a low alcohol rice wine juice.
7. The method for preparing rice wine collagen jelly according to any one of claims 1 to 6, comprising the steps of:
(1) preparing materials: uniformly mixing the texture modifier and the flavoring agent according to the formula quality to obtain a compound material for later use, and separately preparing the collagen and the MTGase according to the formula quality for later use;
(2) preparing rice wine juice: the preparation method comprises the steps of taking glutinous rice as a raw material, cooking and fermenting to prepare rice wine juice, filtering the fresh fermented rice wine juice, and taking the rice wine juice and distiller's grains for later use; the rice wine juice is heated and distilled in two stages, which are respectively the first stage: distilling at 75-85 deg.C for 10 min; and a second stage: distilling at 90-95 deg.C for 10min, and filtering to obtain distilled product to obtain low-alcohol rice wine juice;
(3) preparing collagen liquid: weighing 200g of dry raw materials required by collagen liquid preparation, adding 600g of water into the raw materials by using 0.1-0.15M sodium hydroxide at a temperature of 25-30 ℃, treating the raw materials in a shaking water bath for 4h, washing the raw materials for 3-5 times, then treating the raw materials in a shaking water bath at a temperature of 25-30 ℃ by using 0.5-0.15M hydrochloric acid for 2h, and washing the raw materials for 3-5 times by using clear water; then, two-stage temperature gradient extraction is adopted to prepare collagen liquid for standby;
(4) sol: putting gelatin in formula quality or collagen liquid prepared in step (3) or mixture of the gelatin and the collagen liquid in warm water at 65-75 ℃, stirring uniformly, then maintaining for 15min, and gradually cooling to 50 ℃ to obtain glue solution 1 for later use; stirring the compound material in the step (1) at 90 ℃ for 5-10min, and gradually cooling to 70-80 ℃ to obtain a glue solution 2 for later use;
(5) preparing glue: adding the glue solution 2 in the step (4) into the glue solution 1 to obtain a mixed glue solution 3 for later use, dissolving MTGase with the formula quality in warm water at 50-60 ℃, stirring and dissolving, adding into the mixed glue solution 3, keeping the temperature at 45-55 ℃, and maintaining for 20min to prepare a stable base solution for later use;
(6) seasoning: adding the low-alcohol rice wine juice with the formula quality into the mixed stable base solution in the step (5), and uniformly stirring to obtain rice wine jelly for later use, maintaining the temperature at 50-55 ℃, and supplementing water with the formula quality;
(7) filling and sterilizing: adding distiller's grains with formula quality at the bottom of the jelly cup in proportion, filling the rice wine jelly liquid in the step (4), sealing the cover after filling, pasteurizing, cooling to 25-35 ℃, and keeping for 10-25 min;
(8) and (3) stabilizing: and (4) standing the filled and sterilized jelly obtained in the step (7) at the temperature of 0-4 ℃ for more than 12 hours to obtain the required rice wine jelly.
8. The method for preparing rice wine collagen jelly according to claim 7, wherein the alcohol content of the low alcohol rice wine added in the step (6) is controlled to be 0.1-0.5 °, and the water content of the vinasse added in the step (7) is 45-60%; the low alcohol rice wine juice and distiller's grains in the formula need to be maintained at 90 ℃ for 10 min.
9. The method for preparing rice wine collagen jelly according to claim 7, wherein the two-stage gradient extraction method of collagen liquid in the step (3) comprises: a first stage: mixing the wet material subjected to the oscillating water bath treatment with water according to the mass-to-volume ratio of 1g to 3ml, carrying out oscillating water bath for 4 hours at the temperature of 60-65 ℃, and filtering; and a second stage: mixing the filter residue after the first stage of filtration with water at a mass-volume ratio of 1g to 3ml, filtering at 70-75 deg.C for 4h to obtain collagen liquid for use.
10. The method for preparing rice wine collagen jelly as claimed in claim 8, wherein the collagen liquid is fish scale collagen liquid, the second stage of gradient extraction process comprises drying the residue until the water content is less than 10%, pulverizing and sieving with 10-20 mesh sieve, adding purified water into the pulverized residue at a mass volume ratio of 1kg:3L, drying the fish scales in the residue after the first stage of extraction until the water content is less than 10%, spreading the dried fish scales on the upper end of the second stage of extraction solution, standing until the fish scales sink to the bottom, stirring with sterile rod, adding the dried fish scales again, standing until the fish scales sink to the bottom, washing with water at 70-75 deg.C, shaking the water bath for 4h, centrifuging, and filtering the supernatant to obtain the collagen fish scale liquid.
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