CN103110166A - Quality improver for frozen seafood stuffing and application of quality improver - Google Patents
Quality improver for frozen seafood stuffing and application of quality improver Download PDFInfo
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- CN103110166A CN103110166A CN201310070105XA CN201310070105A CN103110166A CN 103110166 A CN103110166 A CN 103110166A CN 201310070105X A CN201310070105X A CN 201310070105XA CN 201310070105 A CN201310070105 A CN 201310070105A CN 103110166 A CN103110166 A CN 103110166A
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Abstract
The invention relates to a quality improver for a frozen seafood stuffing and an application of the quality improver in preparing the frozen seafood stuffing, and belongs to the technical field of food processing. The quality improver for the frozen seafood stuffing consists of the components of TG enzyme and potato starch, wherein the mass ratio of the TG enzyme to the potato starch is (1-50):(200-1,500). The seafood stuffing applying the quality improver has the characteristics of succulency, tightness, delicious flavor and non-loss of soup after being frozen and stored for a long time.
Description
Technical field
The present invention relates to a kind of quality improver and the application in the freezing seafood fillings of preparation thereof of freezing seafood fillings, belong to food processing technology field.
Background technology
Dumpling, as the Typical Representative of the traditional edible millet cake of China, exquisite with its profile, comprehensive nutrition is just very popular since ancient times.In order to adapt to allegro life style, more and more facilitate quick-freezing boiled dumplings, quick-freeze steamed stuffed bun, quick-frozen won ton the stuffing product such as to stew and go on the market one after another.In recent years, along with people are worth improving constantly of understanding to seafood nourishing, the quick-freeze seafood wheaten food was subject to people's preference more, and especially those are far away from the city of hinterland, and the quick-freezing cooked wheaten food of seafood fillings class especially is subjected to pursuing of people.But, disperse not consolidation because the fillings of seafood more easily dries out to become after freezing boiling, and the amount that increases fillings can improve production cost greatly, this has just become to restrict a large factor of its development.At present, to really buy on the market as fresh seafood fillings wheaten food delicious succulence, consolidation is dense and the quick-frozen goods of good mouthfeel difficulty comparatively, through the factors such as musculus cutaneus quality badness after long-time freezing preservation, the selection of fillings and the hysteresis of processing method for keeping fresh are also one of important reasons except such quick frozen product for this.This is except manufacturer considers certain raw material and processing cost, and the process technology backwardnesss such as fillings processing are only the key factor of its quality of restriction.
At present, each scientific research institutions and the food production producer mouthfeel and the quality problem that also just improve one after another the filling for wheaten food material products strengthened the dynamics of research.But from whole research object and achievement, people are mainly more, more deep for the research of the quality-improving of pastries musculus cutaneus, and have obtained some good achievements.Yet, for the research that easily spallation is not united after boiling, soup juice runs off the problem such as serious of the fillings of image planes foods goods seldom.China Patent Publication No. CN102318801A discloses a kind of method of using tuna and vegetables or mushroom to produce stuffing for dumplings; China Patent Publication No. CN102715419A discloses a kind of preparation method of six bright dumplings, and this fillings comprises that lean pork, pig back fat, dried peeled shrimp, leek, dried scallop, sea cucumber, dried peeled shrimp water and the water of cheers are made; China Patent Publication No. CN101238827A discloses a kind of method of processing the stewed dough of won ton and fillings with biological enzyme, and product is easy to preserve at normal temperatures; The public CN102524813A of Chinese patent discloses a kind of by forming with vegetable protein and water the method that gel is united stuffing for dumplings
In summary it can be seen, be at present mainly to concentrate on the kind that increases fillings and weight aspect for the research of seafood wheaten food fillings, mainly comes development from the diversity that enlarges the fillings taste.And for the quality research that how to improve fillings also seldom, just more belong to space state for the research of the quick frozen product of long-term frozen.Thus, demand urgently at present and need to a kind ofly not change its raw material type or even still can farthest keep the method for its excellent flavor in the situation that reduce the quantity of fillings for freezing seafood fillings, this development for China's freezing seafood fillings wheaten food will be played good impetus.
Summary of the invention
In view of the further investigation to above problem, the present invention aims to provide a kind of quality improver of freezing seafood fillings, contain the TG enzyme in this quality improver, process freezing seafood fillings wheaten food by enzyme process, make such wheaten food fillings after long-term frozen is preserved still have the characteristics that succulence is tight, local flavor is delicious, soup juice does not run off.Add TG enzyme and the farina of biological enzyme formulation during the making seafood fillings of the method with certain science compound proportion, through after the abundant mixing of mixer, standing enzymolysis, quick-frozen.After long-term frozen is preserved, the seafood fillings after processing with enzyme preparation and common fillings relatively, the fillings color and luster after processing is brighter, the elasticity foot, good water-retaining property, between fillings, consolidation is dense more, the degree of uniting is good, and the product of mouthfeel comparatively fresh is more delicious.
A kind of quality improver of freezing seafood fillings, described modifying agent is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 1～50:200～1500.
Seafood fillings of the present invention comprises the fillings take seafood such as fish, shrimps, shellfishes as major ingredient.
The TG enzyme; have another name called TGase; its can catalytic proteins between molecule and the transfer of intramolecular acyl; make between protein molecule with within molecule and form the lysine key; thereby improve the functional character of protein; use it in the high seafood fillings of protein content, can be good at improving mouthfeel, elasticity and the moisture holding capacity of fillings.
Farina belongs to one of starch commonly used.Be often used as flour modifying agent improve the mouthfeel of dough.Be added in right amount in fillings, can well improve the viscoelasticity of fillings, increase mouthfeel.And wide material sources, low price, more suitable standardized production application.
The preferred described modifying agent of the quality improver of freezing seafood fillings of the present invention is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 5～20:500～1000.
The quality improver of freezing seafood fillings of the present invention further preferred described modifying agent is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 10:700.
In all technical schemes of the present invention, all the enzyme of preferred described TG enzyme is alive is 100u/g.
Another object of the present invention is to provide the freezing seafood fillings that comprises above-mentioned quality improver.
A kind of freezing seafood fillings, described fillings, its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 8000～10000;
TG enzyme 1～50;
Farina 200～1500.
Seafood fillings basestocks of the present invention refers to not comprise the seafood fillings of quality improver.
The preferred described fillings of freezing seafood fillings of the present invention, its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 8500～9500;
TG enzyme 5～20;
Farina 500～1000.
Freezing seafood fillings of the present invention is preferred described fillings further, and its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 9000;
TG enzyme 10;
Farina 700.
Another purpose of the present invention is to provide the preparation method of above-mentioned seafood fillings.
A kind of preparation method of freezing seafood fillings, described preparation method carries out according to following technique:
1. mix and blend: add in proportion TG enzyme and farina in seafood filling basestocks, above all the components is placed in mixer, stir;
2. standing enzymolysis: the fillings that stirs is placed in standing enzymolysis under the environment of 0～4 ℃;
3. freezing: as will to be placed on through the fillings of enzymolysis under-18 ℃ environment and to carry out freezing preservation.
During the preferred described stirring operation of preparation method of freezing seafood fillings of the present invention, the mixer temperature is 0～4 ℃.
The time of the preferred described standing enzymolysis of the preparation method of freezing seafood fillings of the present invention is 8～12h.
The invention has the beneficial effects as follows: the invention provides a kind of quality improver and application thereof of freezing seafood fillings, compare with existing method, technique of the present invention is simple, and is easy to operate, and the production efficiency that effectively improves is suitable for large-scale promotion and implementation.After fillings product after processing can be realized under freezing conditions long preservation, color and luster was brighter, the elasticity foot, and between fillings, consolidation is dense more, and the degree of uniting is good, and the product of mouthfeel comparatively fresh is more delicious.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
Test method described in following embodiment if no special instructions, is conventional method; Described reagent and material if no special instructions, all can obtain from commercial channels, or can the conventional method preparation.
Following embodiment is explanation the specific embodiment of the present invention as an example of the processing method of the freezing seafood wheaten food of enzymatic treatment fillings example:
One, the processing method of the freezing seafood wheaten food of enzymatic treatment fillings:
1. mix and blend: add in proportion TG enzyme (sun in morning chemical industry Co., Ltd provides by Zhengzhou) and farina (being provided by Shanghai outstanding person's promise bio tech ltd) in seafood filling basestocks, above all the components is placed in mixer, stir, the mixer temperature is 2 ℃.
Wherein, seafood fillings basestocks by mass percentage, by 23% fresh shrimp, 30% pork filling, 41.5% leek is aided with 2% salad oil, 1% salt, 1% monosodium glutamate, 1% chicken powder and 0.5% soy sauce modulation and forms.
2. standing enzymolysis: the fillings that stirs is placed in standing enzymolysis under the environment of 2 ℃.
3. independent packing: the fillings after enzymolysis is carried out independent packing according to 20g/ be placed in pallet.
4. freezing preservation: will divide the fillings that installs to be placed under-18 ℃ of environment and carry out freezing preservation.
When freezing seafood fillings is estimated, need it is carried out the boiling shortening, described boiling shortening step is undertaken by following technique: steamer boiling 10min on freezing seafood fillings.
Two, freezing seafood fillings sensory evaluation method
Difference according to the edible sensation of the seafood fillings of crossing through enzymatic treatment, ad hoc fixed following subjective appreciation method: evaluation group is comprised of 20 professional persons that are engaged in wheaten food production, each 10 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, before tasting, the evaluation personnel of group need keep stable mood, mood easily, the heavy food of other tastes of must not taking food, must not smoking, must not drink, the complete sample of every trial test all needs to gargle with clear water and just can carry out the trial test of next sample afterwards.Each takes turns the trial test sample size must not surpass 6, needs interval 1h to carry out between two-wheeled is tasted.Evaluation to seafood fillings quality is mainly estimated from 4 aspects such as color and luster, elasticity, toughness, mouthfeels, calculates average mark, total points=color and luster * 0.2+ elasticity * 0.2+ taste * 0.3+ mouthfeel * 0.3 according to the mark of each scorer.Concrete weight and score value detailed rules and regulations are as shown in table 1.
The freezing seafood fillings of table 1 enzymatic treatment quality sense organ evaluating meter
The following embodiment that the freezing seafood fillings of enzymatic treatment of the present invention processing method is provided.
Embodiment 1
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 10000
TG enzyme 5
Farina 200
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 8h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Embodiment 2
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 10000
TG enzyme 10
Farina 400
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 8h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Embodiment 3
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 10000
TG enzyme 15
Farina 600
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 8h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Embodiment 4
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 10000
TG enzyme 10
Farina 700
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 10h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Embodiment 5
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 9000
TG enzyme 10
Farina 700
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 12h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Embodiment 6
(1) freezing each component proportion of seafood fillings takes according to mass parts:
Seafood fillings basestocks 8000
TG enzyme 10
Farina 700
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, be placed on standing enzymolysis 12h under 2 ℃ of environment after fillings stirs, last independent packing is also carried out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Reference examples 1
(1) seafood fillings basestocks does not add TG enzyme and farina.
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, last independent packing 20g/, and carry out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Reference examples 2
(1) seafood fillings basestocks does not add TG enzyme and farina.
(2) cross the concrete operation step of seafood fillings processing method according to enzymatic treatment, above all batchings are placed in mixer fully mix, the temperature of mixer is 2 ℃, last independent packing 25g/, and carry out freezing preservation under-18 ℃.After enzymatic treatment, the state of seafood fillings is from freezing preservation after 1 month, after 2 months, after 3 months, after 4 months, carry out subjective appreciation by the professional person after 5 months and after 6 months.
Evaluation result
State to the seafood fillings after above processing under different cooling times adopts above-mentioned sensory evaluation index by professional person's evaluation of giving a mark.Concrete outcome is as shown in the table.
The freezing seafood fillings sensory evaluation scores table of table 2 under the different holding times
Can be found out by above result:
(1) the seafood fillings after process TG enzyme is processed is after preserving (6 months) through long-term frozen, the elasticity of fillings is significantly improved, whole fillings consolidation is dense, good water-retaining property, soup juice does not run off, due to the crosslinked action of enzyme preparation to albumen in seafood, given product distinctive mouthfeel, the seafood flavor is stronger.
(2) embodiment 5, embodiment 6 and reference examples 1 relatively, although reduced the content of seafood basestocks in the fillings in embodiment, but from sensory evaluation, the fillings of preserving through long-term frozen still has good mouthfeel and strong seafood taste, can be because of the minimizing of seafood the delicate flavour to product influential, in addition, whole fillings has shown well uniting property and viscoelasticity.
(3) embodiment 5, embodiment 6 and reference examples 2 relatively in, embodiment has reduced the content of seafood basestocks but has passed through the processing of TG enzyme, reference examples has increased the content of seafood basestocks but has not passed through the processing of TG enzyme, from sensory evaluation, the embodiment that has reduced the seafood basestocks can reach on delicate flavour than good effect also in reference examples 2, and long-term frozen preserve after quality better.In addition, passed through obviously more glossy in appearance at product of embodiment that enzyme processes, elasticity is pureer, spallation not, and whole fillings presents well uniting property.
Above analysis can fully show, the seafood fillings of using enzyme preparation TG enzyme to process by the present invention, can be when not increasing or even reducing the seafood basestocks, guarantee that product still has good elasticity and uniting property after long-term frozen is preserved, sea food flavor is pure, this improves product quality for reducing production costs, and problem provides good solution to improve that the freezing rear easy spallation of seafood fillings is not united etc.
Claims (10)
1. the quality improver of a freezing seafood fillings, described modifying agent is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 1～50:200～1500.
2. according to claim 1 quality improver, it is characterized in that: described modifying agent is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 5～20:500～1000.
3. according to claim 2 quality improver, it is characterized in that: described modifying agent is comprised of TG enzyme and farina, and wherein, the mass ratio of TG enzyme and farina is 10:700.
4. according to claim 1～3 described quality improvers of any one, is characterized in that: the enzyme of the described TG enzyme 100u/g of being alive.
5. freezing seafood fillings is characterized in that: described fillings, and its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 8000～10000;
TG enzyme 1～50;
Farina 200～1500.
6. fillings according to claim 5 is characterized in that: described fillings, and its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 8500～9500;
TG enzyme 5～20;
Farina 500～1000.
7. fillings according to claim 6 is characterized in that: described fillings, and its raw material is comprised of following component by mass parts:
Seafood fillings basestocks 9000;
TG enzyme 10;
Farina 700.
8. the preparation method of the described freezing seafood fillings of claim 5, it is characterized in that: described preparation method carries out according to following technique:
1. mix and blend: add in proportion TG enzyme and farina in seafood filling basestocks, above all the components is placed in mixer, stir;
2. standing enzymolysis: the fillings that stirs is placed in standing enzymolysis under the environment of 0～4 ℃;
3. freezing: as will to be placed on through the fillings of enzymolysis under-18 ℃ environment and to carry out freezing preservation.
9. method according to claim 8, it is characterized in that: during described stirring operation, the mixer temperature is 0～4 ℃.
10. according to claim 8 or 9 described methods, it is characterized in that: the time of described standing enzymolysis is 8～12h.
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| CN201310070105XA CN103110166A (en) | 2013-03-05 | 2013-03-05 | Quality improver for frozen seafood stuffing and application of quality improver |
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| CN201310070105XA CN103110166A (en) | 2013-03-05 | 2013-03-05 | Quality improver for frozen seafood stuffing and application of quality improver |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036790A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Improver for stuffing of wonton |
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| CN101999704A (en) * | 2010-11-24 | 2011-04-06 | 河南工业大学 | Preparation method of grass carp minced fillets with improved elasticity |
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2013
- 2013-03-05 CN CN201310070105XA patent/CN103110166A/en active Pending
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| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN101731668A (en) * | 2009-12-30 | 2010-06-16 | 大连水产学院 | Method for preparing scallop meat mince products |
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| CN106036790A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Improver for stuffing of wonton |
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