CN112220005A - Hypoallergenic scallop meat porridge and preparation method thereof - Google Patents
Hypoallergenic scallop meat porridge and preparation method thereof Download PDFInfo
- Publication number
- CN112220005A CN112220005A CN202011040910.4A CN202011040910A CN112220005A CN 112220005 A CN112220005 A CN 112220005A CN 202011040910 A CN202011040910 A CN 202011040910A CN 112220005 A CN112220005 A CN 112220005A
- Authority
- CN
- China
- Prior art keywords
- hypoallergenic
- porridge
- scallop
- adductor
- scallop adductor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020637 scallop Nutrition 0.000 title claims abstract description 87
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 86
- 235000021395 porridge Nutrition 0.000 title claims abstract description 55
- 230000000774 hypoallergenic effect Effects 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 title description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 32
- 238000004108 freeze drying Methods 0.000 claims abstract description 22
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000015170 shellfish Nutrition 0.000 claims abstract description 19
- 239000000243 solution Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000006243 chemical reaction Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000008055 phosphate buffer solution Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000013566 allergen Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000000523 sample Substances 0.000 description 12
- 230000026731 phosphorylation Effects 0.000 description 11
- 238000006366 phosphorylation reaction Methods 0.000 description 11
- 102000005937 Tropomyosin Human genes 0.000 description 9
- 108010030743 Tropomyosin Proteins 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 206010070834 Sensitisation Diseases 0.000 description 6
- KKEYFWRCBNTPAC-UHFFFAOYSA-N Terephthalic acid Chemical compound OC(=O)C1=CC=C(C(O)=O)C=C1 KKEYFWRCBNTPAC-UHFFFAOYSA-N 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 230000008313 sensitization Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 241001526679 Mimachlamys nobilis Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 235000021533 Beta vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 208000004262 Food Hypersensitivity Diseases 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000027455 binding Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000020932 food allergy Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000001718 Immediate Hypersensitivity Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 239000000020 Nitrocellulose Substances 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000006180 TBST buffer Substances 0.000 description 1
- 206010045240 Type I hypersensitivity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000010216 atopic IgE responsiveness Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 229920001220 nitrocellulos Polymers 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 238000001665 trituration Methods 0.000 description 1
- 230000009959 type I hypersensitivity Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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
- 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)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to hypoallergenic scallop adductor porridge and a preparation method thereof, wherein the method comprises the following steps: cutting fresh shellfish into pieces, and blanching; dissolving D-xylose in phosphate buffer solution to obtain xylose solution; adding the xylose solution into the blanched shellfish, and placing in a water bath kettle at a constant temperature of 90-100 ℃ for reaction for 8-12min to obtain hypoallergenic shellfish; and mixing the hypoallergenic scallop adductor with cooked porridge, and freeze-drying to obtain the hypoallergenic scallop adductor porridge. The scallop adductor porridge can reduce the allergen allergenicity of scallop adductor, retains the original flavor and most of nutrients of scallop adductor, and has the advantages of convenient eating, simple and reasonable process, strong operability, and easy production.
Description
Technical Field
The invention relates to the technical field of food safety, in particular to hypoallergenic scallop adductor porridge and a preparation method thereof.
Background
Food allergy mainly refers to type I hypersensitivity induced by specific proteins in food and mediated by immunoglobulin E (IgE). Shellfish is one of the most common food products causing food allergy in the world. In recent years, with the continuous improvement of the quality of life of Chinese people, the consumption of shellfish aquatic products is increased day by day, so that the incidence rate of allergy of aquatic products in China is increased rapidly, and the allergic symptoms become more and more serious.
Chlamys Nobilis (Chlamys Nobilis) is an important marine cultured shellfish in south China sea, is rich in nutritional ingredients such as protein, polysaccharide, unsaturated fatty acid, vitamin, mineral substances and the like, and is popular with consumers. At present, the edible parts of scallops are mainly concentrated on scallop columns and folds, wherein the scallop columns are rich in nutrition and are beneficial to reducing blood pressure and cholesterol and tonifying and building body after being eaten frequently, so that the scallop columns are widely applied to food processing as an ingredient, but most of the industrialized processing modes of the scallop columns are limited to drying after cooking.
Tropomyosin (TM) is the major allergen in myofibrils of shellfish products. Research shows that the TM protein has stable structure, heat processing resistance, acid and alkali resistance and good digestion stability in a certain range, and can maintain sensitization even after cooking and high-pressure treatment, so that it is very important to find an effective processing mode for reducing the sensitization of TM.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide hypoallergenic scallop adductor porridge and a preparation method thereof. The porridge can reduce allergen sensitization of shellfish.
To this end, according to an embodiment of the present invention, there is provided a method for preparing hypoallergenic beta vulgaris porridge, including the steps of:
(1) cutting fresh shellfish into pieces, and blanching;
(2) dissolving D-xylose in phosphate buffer solution to obtain xylose solution;
(3) adding the xylose solution into the blanched shellfish, and placing in a water bath kettle at a constant temperature of 90-100 ℃ for reaction for 8-12min to obtain hypoallergenic shellfish;
(4) and mixing the hypoallergenic scallop adductor with cooked porridge, and freeze-drying to obtain the hypoallergenic scallop adductor porridge.
According to the preparation method of the hypoallergenic scallop adductor porridge provided by the embodiment of the invention, the scallop adductor is treated by combining phosphorylation with Maillard reaction, xylose and phosphorylation groups can be combined on protein, and amino acid sites on allergen epitopes are covered, so that the allergenicity of the scallop adductor is obviously reduced; and the scallop adductor which is subjected to phosphorylation and Maillard reaction is added into the cooked porridge as a nutrient substance by adopting freeze drying treatment, so that safety guarantee and convenience are provided for vast consumers.
In addition, the preparation method of the hypoallergenic scallop adductor porridge provided by the embodiment of the invention can also have the following additional technical characteristics:
optionally, in step (2), the phosphate buffer has a pH of 8.0 to 8.5.
Optionally, in step (4), the preparation of cooked porridge comprises: cleaning rice and lotus seeds, and adding water to boil.
Optionally, in step (4), the temperature for freeze-drying is-80 ℃ and the time for freeze-drying is 48 h.
Optionally, in step (1), blanching for 1-3 min.
According to the embodiment of the invention, the invention also provides hypoallergenic scallop adductor porridge which is prepared by adopting the preparation method.
According to the embodiment of the invention, the scallop adductor porridge can reduce the allergen allergenicity of the scallop adductor, retains the original flavor and most of nutrients of the scallop adductor, is convenient to eat, has simple and reasonable process and strong operability, and is easy to produce.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
Fig. 1 is a diagram of a hypoallergenic instant scallop adductor porridge shown in example 1.
Fig. 2 is a diagram of a sample of hypoallergenic instant scallop adductor porridge in example 2.
Fig. 3 is a diagram of a sample of hypoallergenic instant scallop adductor porridge in example 3.
FIG. 4 is a full texture measurement of the beta vulgaris in test example 1.
FIG. 5 shows the change in the sensitization of the beta allergen in test example 2.
Detailed Description
The technical solution of the present invention is illustrated by specific examples below. It is to be understood that one or more method steps mentioned in the present invention do not exclude the presence of other method steps before or after the combination step or that other method steps may be inserted between the explicitly mentioned steps; it should also be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
In order to better understand the above technical solutions, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention have been shown, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.
Example 1
Pretreatment of raw materials: cleaning fresh chlamys nobilis, removing shell and viscera, collecting scallop, weighing 6g of scallop per part of porridge, cutting into four equal parts, and blanching for 1min to remove part of protein and fishy smell of scallop. 6g D-xylose was weighed and dissolved in phosphate buffer pH 8.0 to give a 0.6g/mL xylose solution.
Phosphorylation combined with maillard reaction: and (3) putting the blanched shellfish into the xylose solution, quickly stirring uniformly, reacting in a water bath kettle at the constant temperature of 100 ℃ for 12min, and stirring with a glass rod for 20s every 2 min.
And (3) filtering: filtering the reacted scallop adductor by gauze, and storing in a refrigerator at 4 ℃ to obtain the hypoallergenic scallop adductor.
Cooking porridge: weighing 25g of northeast rice and two lotus seeds, cleaning, adding into 150mL of boiling water, and cooking for 25min to obtain the cooked porridge.
And (3) freeze drying: adding the hypoallergenic scallop adductor into cooked porridge, mixing, rapidly freezing at-80 deg.C, separating out ice crystal, transferring into freeze dryer, and freeze drying for 48 hr to obtain hypoallergenic scallop adductor porridge.
Packaging: filling the hypoallergenic scallop adductor porridge into a self-sealing bag and vacuumizing to obtain the hypoallergenic scallop adductor instant porridge;
rehydration: pouring boiling water into the container, standing for 5min to obtain hypoallergenic instant scallop adductor porridge shown in figure 1. In fig. 1, a is a scallop adductor instant porridge sample after freeze-drying for 48 hours. And B is a sample of the scallop adductor instant porridge which is freeze-dried for 48 hours and rehydrated for 5 min. The rice grains are full and fluid after rehydration, the scallop adductor is neat, uniform, loose and porous, and bright in color, and the requirements of consumers on food sense can be met.
Example 2
Pretreatment of raw materials: cleaning fresh chlamys nobilis, removing shell and viscera, collecting scallop, weighing 6g of scallop per part of porridge, cutting into four equal parts, and blanching for 1min to remove part of protein and fishy smell of scallop. 6g D-xylose was weighed and dissolved in phosphate buffer pH 8.5 to give a 0.6g/mL xylose solution.
Phosphorylation combined with maillard reaction: and (3) putting the blanched shellfish into the xylose solution, quickly stirring uniformly, reacting in a water bath kettle at the constant temperature of 100 ℃ for 10min, and stirring with a glass rod for 20s every 2 min.
And (3) filtering: filtering the reacted scallop adductor by gauze, and storing in a refrigerator at 4 ℃ to obtain the hypoallergenic scallop adductor.
Cooking porridge: weighing 25g of northeast rice and two lotus seeds, cleaning, adding into 150mL of boiling water, and cooking for 25min to obtain the cooked porridge.
And (3) freeze drying: adding the hypoallergenic scallop adductor into cooked porridge, mixing, rapidly freezing at-80 deg.C, separating out ice crystal, transferring into freeze dryer, and freeze drying for 48 hr to obtain hypoallergenic scallop adductor porridge.
Packaging: filling the hypoallergenic scallop adductor porridge into a self-sealing bag and vacuumizing to obtain the hypoallergenic scallop adductor instant porridge;
rehydration: pouring boiling water into the container, standing for 5min to obtain hypoallergenic instant scallop adductor porridge shown in figure 2. In fig. 2, a is a scallop adductor instant porridge sample after freeze-drying for 48 hours. And B is a sample of the scallop adductor instant porridge which is freeze-dried for 48 hours and rehydrated for 5 min. The rice grains are full and fluid after rehydration, the scallop adductor is neat, uniform, loose and porous, and bright in color, and the requirements of consumers on food sense can be met.
Example 3
Pretreatment of raw materials: cleaning fresh chlamys nobilis, removing shell and viscera, collecting scallop, weighing 6g of scallop per part of porridge, cutting into four equal parts, and blanching for 1min to remove part of protein and fishy smell of scallop. 6g D-xylose was weighed and dissolved in phosphate buffer pH 8.0 to give a 0.6g/mL xylose solution.
Phosphorylation combined with maillard reaction: and (3) putting the blanched shellfish into the xylose solution, quickly stirring uniformly, reacting in a water bath kettle at the constant temperature of 95 ℃ for 8min, and stirring with a glass rod for 20s every 2 min.
And (3) filtering: filtering the reacted scallop adductor by gauze, and storing in a refrigerator at 4 ℃ to obtain the hypoallergenic scallop adductor.
Cooking porridge: weighing 25g of northeast rice and two lotus seeds, cleaning, adding into 150mL of boiling water, and cooking for 25min to obtain the cooked porridge.
And (3) freeze drying: adding the hypoallergenic scallop adductor into cooked porridge, mixing, rapidly freezing at-80 deg.C, separating out ice crystal, transferring into freeze dryer, and freeze drying for 48 hr to obtain hypoallergenic scallop adductor porridge.
Packaging: filling the hypoallergenic scallop adductor porridge into a self-sealing bag and vacuumizing to obtain the hypoallergenic scallop adductor instant porridge;
rehydration: pouring boiling water into the container, standing for 5min to obtain hypoallergenic instant scallop adductor porridge shown in figure 3. In fig. 3, a is a scallop adductor instant porridge sample after freeze-drying for 48 hours. And B is a sample of the scallop adductor instant porridge which is freeze-dried for 48 hours and rehydrated for 5 min. The rice grains are full and fluid after rehydration, the scallop adductor is neat, uniform, loose and porous, and bright in color, and the requirements of consumers on food sense can be met.
Test example 1
Shell column rehydration sampling: injecting boiling water into lyophilized shellfish column after phosphorylation and Maillard reaction, and sampling at 1min, 3min, 5min, and 7 min.
Sample pretreatment: all samples were centered along the fiber direction using a hole punch and the excess was cut off on both sides, after trimming the samples were approximately 5-6mm high.
All Texture (TPA) test conditions: the test probe adopts P/36R; and (3) testing conditions are as follows: the pre-measurement rate and the post-measurement rate are set to be 1.0mm/s, the compression rate is selected to be 1.0mm/s, the compression degree is selected to be 60%, the stay interval is 10s, the data acquisition rate is 400p/s, the trigger value is 5, and each condition comprises 3 parallel samples.
Analyzing full texture data: hardness, viscosity, elasticity, chewiness, recovery data were analyzed. The results are shown in fig. 4, where a-E represent hardness, tackiness, elasticity, chewiness, and recovery, respectively, 1: fresh scallop meat; 2, phosphorylation is not frozen and dried after Maillard reaction; 3: rehydrating for 1min after freeze drying; 4: rehydrating for 3min after freeze drying; 5: rehydrating for 5min after freeze drying; 6, rehydrating for 7min after freeze drying. Rehydrating the freeze-dried scallop columns, sampling at 1min, 3min, 5min and 7min respectively, and carrying out TPA (terephthalic acid) measurement on the scallop columns with different rehydration time, fresh scallop columns and the scallop columns subjected to phosphorylation and Maillard reaction, wherein the results show that the hardness and chewiness of the scallop columns are gradually reduced along with the prolonging of the rehydration time, the viscosity, the elasticity and the recoverability are basically unchanged, and the hardness, the chewiness, the viscosity, the elasticity and the recoverability of the scallop columns subjected to rehydration at 5min and 7min are basically unchanged, so that the rehydration time of a consumer is recommended to be 5-7 min. Compared with the scallop meat treated by phosphorylation and Maillard reaction, the hardness and chewiness of the rehydrated scallop meat after freeze drying are obviously reduced, the viscosity, the elasticity and the recoverability are not obviously changed, the taste of the scallop meat is improved, and the scallop meat is easy to chew and convenient to eat.
Test example 2
Detecting the immunological binding activity of the product by using Dot Blot:
extracting crude protein: hypoallergenic scallop meat and fresh scallop meat of examples 1-3 were subjected to tissue trituration in a phosphate buffer solution (pH 7.4) containing 0.2M NaCl, centrifuged to collect the supernatant, and diluted 20-fold for use.
Protein spotting: the nitrocellulose membrane (NC membrane) was divided into square cells with a length and width of 0.8cm, 2. mu.L of each sample was spotted directly onto the NC membrane, and the cells were dried in a fume hood.
Primary antibody incubation: air drying, sealing with 5% skimmed milk on shaking table for 1.5 hr to obtain NC membrane, rinsing with TBST for 5min for 3 times, adding primary anti-rabbit antibody TM (diluted at 1: 10000), and incubating at room temperature for 1.0 hr.
And (3) secondary antibody incubation: and (3) incubating the NC membrane after the incubation is finished with goat anti-rabbit specific IgG (1: 20000) at room temperature for 1.0 h.
ECL color development: after the secondary antibody is incubated, the rinsed NC membrane reacts with ECL developing solution for 2min, and a picture is taken by a gel imager after the color development.
Results are shown in fig. 5, TM sensitization detection in beta: dot Blot (Dot Blot), the primary antibody is rabbit anti-scallop TM polyclonal antibody (1: 10000), and the secondary antibody is goat anti-rabbit specific IgG (1: 20000); 1: crude supernatant of fresh scallop adductor; 2: reacting at 95 ℃ and pH of 8.5 for 8min, and then obtaining a crude shellfish supernatant; 3: reacting at 100 deg.C for 12min and pH of 8.0 to obtain the supernatant of the crude scallop adductor sample; 4: the crude supernatant of the beta-column after the reaction at 100 ℃ for 10min and pH 8.5 was negative control BSA. The IgG immune binding activity of TM in the crude protein of the hypoallergenic beta after phosphorylation and Maillard reaction is obviously lower than that of TM in the crude protein of unprocessed beta, thereby showing that the processing method can reduce the sensitization of the beta.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above should not be understood to necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples described in this specification can be combined and combined by those skilled in the art.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (6)
1. The preparation method of the hypoallergenic scallop adductor porridge is characterized by comprising the following steps:
(1) cutting fresh shellfish into pieces, and blanching;
(2) dissolving D-xylose in phosphate buffer solution to obtain xylose solution;
(3) adding the xylose solution into the blanched shellfish, and placing in a water bath kettle at a constant temperature of 90-100 ℃ for reaction for 8-12min to obtain hypoallergenic shellfish;
(4) and mixing the hypoallergenic scallop adductor with cooked porridge, and freeze-drying to obtain the hypoallergenic scallop adductor porridge.
2. The method according to claim 1, wherein in the step (2), the phosphate buffer has a pH of 8.0 to 8.5.
3. The method of claim 1, wherein the preparing of the cooked porridge in the step (4) comprises: cleaning rice and lotus seeds, and adding water to boil.
4. The method according to claim 1, wherein in the step (4), the temperature of the freeze-drying is-80 ℃ and the time of the freeze-drying is 48 hours.
5. The method of claim 1, wherein in step (1), blanching for 1-3 min.
6. A hypoallergenic scallop adductor congee, characterized in that it is produced by the production method according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011040910.4A CN112220005A (en) | 2020-09-28 | 2020-09-28 | Hypoallergenic scallop meat porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011040910.4A CN112220005A (en) | 2020-09-28 | 2020-09-28 | Hypoallergenic scallop meat porridge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112220005A true CN112220005A (en) | 2021-01-15 |
Family
ID=74119470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011040910.4A Pending CN112220005A (en) | 2020-09-28 | 2020-09-28 | Hypoallergenic scallop meat porridge and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112220005A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644375A (en) * | 2022-09-20 | 2023-01-31 | 集美大学 | Method for reducing oyster sensitization through sectional glycosylation reaction |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182347A (en) * | 2007-11-09 | 2008-05-21 | 天津商业大学 | Phosphorylation method of casein protein |
| CN104939156A (en) * | 2015-06-30 | 2015-09-30 | 集美大学 | Processing method for low-allergenicity cooked devilfish |
| CN109349417A (en) * | 2018-11-06 | 2019-02-19 | 合肥工业大学 | A method of big oryzenin functional characteristic is improved using phosphatizing treatment |
| CN110055295A (en) * | 2019-04-30 | 2019-07-26 | 江南大学 | The method that phosphorylation-enzymatic isolation method prepares low irritability wheat gliadin |
-
2020
- 2020-09-28 CN CN202011040910.4A patent/CN112220005A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182347A (en) * | 2007-11-09 | 2008-05-21 | 天津商业大学 | Phosphorylation method of casein protein |
| CN104939156A (en) * | 2015-06-30 | 2015-09-30 | 集美大学 | Processing method for low-allergenicity cooked devilfish |
| CN109349417A (en) * | 2018-11-06 | 2019-02-19 | 合肥工业大学 | A method of big oryzenin functional characteristic is improved using phosphatizing treatment |
| CN110055295A (en) * | 2019-04-30 | 2019-07-26 | 江南大学 | The method that phosphorylation-enzymatic isolation method prepares low irritability wheat gliadin |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644375A (en) * | 2022-09-20 | 2023-01-31 | 集美大学 | Method for reducing oyster sensitization through sectional glycosylation reaction |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731642B (en) | Process for preparing dried beef by dehydrating and salting | |
| CN103211132B (en) | Frozen clam soup dumplings and production method thereof | |
| CN102793217B (en) | Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules | |
| CN107529414B (en) | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material | |
| Polansky et al. | Vitamin B6 components in some meats, fish, dairy products, and commercial infant formulas | |
| CN112220005A (en) | Hypoallergenic scallop meat porridge and preparation method thereof | |
| CN1207260A (en) | Fresh freshwater fish cake and producing process thereof | |
| CN103766976B (en) | A kind of processing method of roe can | |
| CN111685265A (en) | Chinese sauerkraut and egg dumpling and making method thereof | |
| CN105767916B (en) | Nutritional dried meat floss rich in vitamin A and mineral substances and preparation method thereof | |
| CN1147242C (en) | Rice paste and its production method | |
| CN110236098A (en) | Nutrition ganoderma lucidum polysaccharide steamed sponge cake and preparation method thereof | |
| CN105982081A (en) | Rabbit steaks and making method thereof | |
| CN114128745A (en) | Preparation method of quick-frozen conditioned fillets phosphorus-free water-retaining agent and quick-freezing method of conditioned fillets | |
| CN111067079A (en) | Method for preparing seasoning by using shrimp head shell waste | |
| JPS6055102B2 (en) | Fermented food manufacturing method | |
| CN110810755A (en) | Snakehead roe seasoning sauce and preparation method thereof | |
| RU2795164C1 (en) | Method for obtaining semi-finished minced meat and fish products | |
| CN108936418A (en) | A kind of processing method of octopus ball | |
| CN108685041A (en) | A kind of processed meat products and preparation method thereof | |
| Hong-Soo | Distribution of Trypsin Indigestible Substrate (TI) in Seafoods and Its Changes during Processing | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof | |
| CN113475619B (en) | Method for efficiently fermenting egg white and preparing original-flavor dried egg white | |
| CN108634248A (en) | A kind of preparation method of comprehensive utilization edible-type cassava and its product and application | |
| CN116636598A (en) | Processing method for reducing allergen in baked mackerel blocks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210115 |