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CN-121986911-A - Deodorization method for increasing nutrition of flower gum by using trichosanthin emulsion

CN121986911ACN 121986911 ACN121986911 ACN 121986911ACN-121986911-A

Abstract

The invention provides a deodorization method for increasing the nutrition of a flower gum by using a trichosanthin emulsion, belonging to the technical field of food processing. The fishy smell removing method comprises the steps of (1) adding trichosanthin and glucose into water, mixing, stirring, adjusting pH, heating in a water bath to obtain modified trichosanthin, (2) mixing the modified trichosanthin with water and trichosanthes oil to obtain modified trichosanthin emulsion, (3) adding dried flower gum into ginger juice, boiling, taking out the flower gum, flushing, draining, cooling to obtain cooled flower gum, and (4) soaking the cooled flower gum in the modified trichosanthin emulsion, taking out, cleaning, draining, performing secondary foaming on the flower gum by ice water, and flushing and draining to obtain the fishy smell removed dried flower gum. The trichosanthin emulsion has better compatibility with fat, so that the grease on the surface of the gum can be effectively cleaned, and the problem of fishy smell of the gum can be solved at the source. In addition, the trichosanthin emulsion can effectively avoid the loss of water-soluble nutrient substances of the flower gum in the cleaning process, and can also increase the nutrition of the flower gum on the basis of effective deodorization.

Inventors

  • DU BING
  • XIONG XIN
  • PENG DONG
  • LI LU
  • LI PAN
  • LIU XINYAO

Assignees

  • 华南农业大学

Dates

Publication Date
20260508
Application Date
20260209
Priority Date
20250403

Claims (10)

  1. 1. A deodorization method for increasing the nutrition of a flower gum by using a trichosanthin emulsion is characterized by comprising the following steps: (1) Adding the trichosanthin and glucose into water, mixing, regulating pH after stirring, and heating in water bath to obtain modified trichosanthin; (2) Mixing the modified trichosanthin with water to obtain a modified trichosanthin solution, and mixing the modified trichosanthin solution with trichosanthin oil to obtain a modified trichosanthin emulsion; (3) Mixing water and ginger powder to obtain ginger juice, adding dried flower gum into the ginger juice, boiling, taking out the flower gum, flushing, draining, and cooling to obtain cooled flower gum; (4) And soaking the cold flower gum in the modified trichosanthes kirilowii Maxim protein emulsion, then fishing out, cleaning and draining, soaking the flower gum for the second time by using ice water, and then flushing and draining to obtain the dry flower gum after deodorization.
  2. 2. A deodorizing method as set forth in claim 1, wherein, In the step (1), the final concentration of the trichosanthin in the system is 1-5 g/100mL, and the final concentration of the glucose in the system is 1-5 g/100mL; Preferably, in the step (1), the final concentration of the trichosanthin in the system is 3 g/100mL, and the final concentration of the glucose in the system is 3 g/100mL.
  3. 3. A deodorizing method as set forth in claim 1, wherein, In the step (2), the concentration of the trichosanthin solution is 1-3 g/100mL.
  4. 4. A deodorizing method as set forth in claim 3, wherein, In the step (2), the volume ratio of the modified trichosanthin solution to the trichosanthin oil is 2-4:1; preferably, in the step (2), the volume ratio of the modified trichosanthin solution to the trichosanthin oil is 3:1.
  5. 5. A deodorizing method as set forth in claim 1, wherein, In the step (3), the boiling time is 5-15 min; Preferably, in step (3), the time for cooking is 10 min.
  6. 6. A deodorizing method as set forth in claim 1, wherein, In the step (3), the mass-volume ratio of the ginger powder to the clear water is 1 g (15-25) mL; preferably, in the step (3), the mass-volume ratio of the ginger powder to the clear water is 1 g:25: 25 mL.
  7. 7. A deodorizing method as set forth in claim 1, wherein, In the step (4), the mass ratio of the modified trichosanthin emulsion to the dried flower gum is 100-300 mL:1 g according to the mass of the corresponding dried flower gum.
  8. 8. A deodorizing method as set forth in claim 1, wherein, In the step (4), the mass of the cooled flower gum is calculated according to the mass of the corresponding dry flower gum, and the dosage ratio of the dry flower gum to the ice water is 1 g to 100 mL.
  9. 9. A deodorizing method as set forth in claim 1, wherein, In the step (4), the soaking time is 1-5 hours respectively. Preferably, in step (4), the soaking time is 3 h.
  10. 10. A deodorizing method as set forth in claim 1, wherein, In the step (4), the soaking time of the secondary foaming is 1 h.

Description

Deodorization method for increasing nutrition of flower gum by using trichosanthin emulsion Technical Field The invention belongs to the technical field of food processing, and particularly relates to a deodorization method for increasing nutrition of flower gum by using trichosanthin emulsion. Background The fish maw dried product is named after the fish maw dried product is rich in colloid, is one of eight delicacies and has the reputation of ocean ginseng, and is one of traditional supplements. With the rapid increase of economy, the market demand of the spline products is increasing day by day for people pursuing healthy and life-style. However, the gum products in the current market have a plurality of defects, especially serious fishy smell residues. The oil on the surface layer of the gum is one of the main sources of fishy smell of the gum, and the oil is the fat from the inside of the fish and is rich in unsaturated fatty acid, and the unsaturated fatty acid can undergo oxidation reaction to generate volatile substances with fishy smell. In addition, some alcohols and aldehydes carried by the fish body and the surface itself are also responsible for the fishy smell. The cleaning of the layer of grease is an effective way for removing fishy smell of the gum. In the production of the flower gum, the method of flushing or soaking the flower gum with ginger juice is generally adopted for deodorization, and volatile oil and spicy components such as gingerol and the like contained in the ginger juice have high fragrance intensity and permeability, which can cause that the components in the ginger juice are adsorbed on the surface of the flower gum in the cleaning process, thereby influencing the original flavor characteristics of the flower gum, and the delicious taste of the flower gum can be obviously covered by the strong flavor of the ginger. The snakegourd fruit is a plant used as both medicine and food, has rich nutrition value, and the snakegourd seeds contain 17 amino acids, wherein the 17 amino acids comprise 7 amino acids which are essential for human bodies, account for 28.19 percent of the total amino acids, are rich in arginine, and contain rich proteins, triterpenoid saponins, multiple vitamins, 16 microelements such as calcium, iron, zinc, selenium and the like. Less people adopt snakegourd fruit to remove fishy smell of the flower gum. Disclosure of Invention The invention provides a deodorization method for increasing the nutrition of the flower gum by using the trichosanthes kirilowii Maxim protein emulsion, which has remarkable deodorization effect on the flower gum, does not leave strong peculiar smell compared with the deodorization of ginger juice, can increase the nutrition value of the flower gum, and provides a new idea for the processing of the flower gum. The invention provides a deodorization method for increasing the nutrition of a flower gum by using a trichosanthin emulsion, which comprises the following steps: (1) Adding the trichosanthin and glucose into water, mixing, regulating pH after stirring, and heating in water bath to obtain modified trichosanthin; (2) Mixing the modified trichosanthin with water to obtain a modified trichosanthin solution, and mixing the modified trichosanthin solution with trichosanthin oil to obtain a modified trichosanthin emulsion; (3) Mixing water and ginger powder to obtain ginger juice, adding dried flower gum into the ginger juice, boiling, taking out the flower gum, flushing, draining, and cooling to obtain cooled flower gum; (4) And soaking the cold flower gum in the modified trichosanthes kirilowii Maxim protein emulsion, then fishing out, cleaning and draining, soaking the flower gum for the second time by using ice water, and then flushing and draining to obtain the dry flower gum after deodorization. Further, in the step (1), the final concentration of the trichosanthin in a system is 1-5 g/100mL, and the final concentration of the glucose in the system is 1-5 g/100mL; Preferably, in the step (1), the final concentration of the trichosanthin in the system is 3 g/100mL, and the final concentration of the glucose in the system is 3 g/100mL. Further, in the step (2), the concentration of the trichosanthin solution is 1-3 g/100mL. Further, in the step (2), the volume ratio of the modified trichosanthin solution to the trichosanthin oil is 2-4:1; preferably, in the step (2), the volume ratio of the modified trichosanthin solution to the trichosanthin oil is 3:1. Further, in the step (3), the boiling time is 5-15 min; Preferably, in step (3), the time for cooking is 10 min. Further, in the step (3), the mass-volume ratio of the ginger powder to the clear water is 1 g (15-25) mL; preferably, in the step (3), the mass-volume ratio of the ginger powder to the clear water is 1 g:25: 25 mL. Further, in the step (4), the mass ratio of the modified trichosanthin emulsion to the dried flower gum is 100-300 mL:1 g according to the mass of the cor