CN103431024A - Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant - Google Patents
Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant Download PDFInfo
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- CN103431024A CN103431024A CN2013103258260A CN201310325826A CN103431024A CN 103431024 A CN103431024 A CN 103431024A CN 2013103258260 A CN2013103258260 A CN 2013103258260A CN 201310325826 A CN201310325826 A CN 201310325826A CN 103431024 A CN103431024 A CN 103431024A
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Abstract
The invention discloses a low-sugar and low-calorie cryoprotectant for minced fillet, which comprises xanthan gum and inulin. The invention further discloses an application of the cryoprotectant. The cryoprotectant has a significant low-temperature protective effect on frozen minced fillet protein, and can avoid too high sugar content and heat in the minced fillet.
Description
Technical field
The present invention relates to a kind of food antifreeze, relate in particular to a kind of low sugar, fish low in calories is rotten uses antifreeze, the invention still further relates to the application of this antifreeze.
Background technology
Frozen minced fillets is the raw material fish through adopting meat, rinsing, essence filter, dehydration, add antifreeze cuts the rotten shape goods of mixing, making after the operations such as moulding, quick-frozen, is widely used as producing the raw material of various surimi products.When oppressing with the rotten form freezing storage of fish, because the muscle fibril major part is all broken, sex change more easily occurs during relative whole piece fish freezing storage.When fish protein generation freeze denaturation, its dissolubility and water-retaining property significantly descend, and gel formation ability reduces, and have a strong impact on the quality of surimi product.Therefore, even under best rinsing condition, freezing condition, storage temperature and thawing condition, also must add the freeze denaturation that antifreeze could prevent the rotten albumen of fish effectively.
Antifreeze (cryoprotectant) is the material that a class can alleviate or prevent the rotten protein frozen sex change of fish.From the western Gu Shi at this aquatic products test site, Hokkaido of the fifties doomsday in last century etc., utilize sucrose successfully to solve the freeze denaturation of the rotten albumen of wall pollack fish, and after having developed the production technology of frozen minced fillets, many scholars have further carried out extensive and deep research to antifreeze, and much low-molecular-weight sugar, sugar alcohol, amino acid, carboxylic acid all confirm that fish protein is had to cryoprotective effects preferably.At present, in frozen minced fillets production, the antifreeze of extensive use is mainly sucrose, sorbierite, the composite business antifreeze formed of polyphosphate, and addition generally is respectively 4%, 4% and 0.3% of fish material quality.Though the cryoprotective effects of this business antifreeze is good, can bring the too high sweet taste of surimi product and heat, do not meet the demand trend of food consumption field " low sugar, low in calories ".
Summary of the invention
One of purpose of the present invention is to provide a kind of low sugar of fish meat protein sex change, fish gruel antifreeze low in calories of preventing.
First purpose of the present invention is achieved through the following technical solutions: antifreeze is used in a kind of low sugar, fish gruel low in calories, comprises xanthans and inulin.
As an embodiment of the invention, the mass ratio between described xanthans and inulin is 1 ﹕ 0.5 ~ 1, is preferably 1:0.8 ~ 1.
Two of the object of the invention relates to the application of above-mentioned antifreeze, and the addition of described antifreeze in the fish gruel is quality of fish filling 6 ~ 9%, is preferably 7 ~ 9%.
Antifreeze provided by the invention is mainly by xanthans with inulin is composite forms; frozen minced fillets albumen is had to significant low-temperature protection effect; under-18 ℃, refrigeration is after 6 months; the rotten whiteness of fish, pH value are compared with initial value without significant difference (P > 0.05), and gel formation ability is initial value more than 85%.Use antifreeze of the present invention can avoid in the fish gruel sugar content and heat too high, meet the demand of food consumption field " low sugar, low in calories ".
The specific embodiment
The present invention will be described below to enumerate part embodiment, is necessary to be pointed out that at this following specific embodiment, only for the invention will be further described, does not represent limiting the scope of the invention.Some nonessential modifications that other people make according to the present invention and adjustment still belong to protection scope of the present invention.
embodiment 1:
Antifreeze: made for 1:1 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
embodiment 2:
Antifreeze: made for 1:0.8 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
embodiment 3:
Antifreeze: made for 1:0.9 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
embodiment 4:
Antifreeze: made for 1:0.5 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
embodiment 5:
Antifreeze: made for 1:0.85 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
embodiment 6:
Antifreeze: made for 1:0.95 mixes in mass ratio by xanthans and inulin.
The addition of this antifreeze in the fish gruel is quality of fish filling 7%, 8%, 9% or 6%.
experimental example 1:
Get the flesh of fish of fresh and alive grass carp, with 10 times of salt water rinses that are 2.5g/L to the flesh of fish quality, temperature lower than 10 ℃ and concentration 2 ~ 3 times, essence filter again, dehydration, the flesh of fish after dehydration is moved in cutmixer, add the antifreeze of flesh of fish quality 8%, cut to mix and mix, cut in the process of mixing and keep flesh of fish temperature lower than 10 ℃.Cut and mix after end by the rotten moulding of fish, packing, in-18 ℃ of refrigerations.Preserve 6 months, take out the salting-in protein content, the Ca that measure Grass Carp Surimi
2+-ATPase activity and total sulfhydryl content, the results are shown in Table 1.
1. experimental group: the antifreeze that antifreeze is embodiment 1.
2. control group: antifreeze is existing business antifreeze.
3. blank: the Grass Carp Surimi that does not add any antifreeze.
Result from table 1, compare with initial value ,-18 ℃ of cold storage after 6 months, adds salting-in protein content, the Ca of Grass Carp Surimi of the antifreeze of this embodiment of the present invention 1
2+the storage rate of active, the total sulfhydryl content of-ATPase is respectively 72.60%, 44.44%, 86.21%; The salting-in protein content of the Grass Carp Surimi of control group, Ca
2+the storage rate of active, the total sulfhydryl content of-ATPase is respectively 70.30%, 38.32% and 82.14%; The salting-in protein content of the Grass Carp Surimi of blank group, Ca
2+the storage rate of active, the total sulfhydryl content of-ATPase is respectively 48.96%, 7.33%, 54.55%, almost can't detect enzyme and lives.Explanation thus, antifreeze of the present invention has good low-temperature protection to Grass Carp Surimi, and cryoprotective effects is better than traditional business antifreeze.
experimental example 2:
Get the flesh of fish of fresh and alive grass carp, with 10 times of salt water rinses that are 2.5g/L to the flesh of fish quality, temperature lower than 10 ℃ and concentration 2 ~ 3 times, essence filter again, dehydration, the flesh of fish after dehydration is moved in cutmixer, add the antifreeze of flesh of fish quality 8%, cut to mix and mix, cut in the process of mixing and keep flesh of fish temperature lower than 10 ℃.Cut and mix after end by the rotten moulding of fish, packing, in-18 ℃ of refrigerations.Preserve 6 months, measure whiteness, pH value and the gel strength of fish gruel, result is as shown in table 2, preserves 6 months, whiteness, the pH that adds the Grass Carp Surimi of antifreeze compares with initial value without significant difference (P > 0.05), and gel formation ability is initial value more than 85%.
Claims (5)
1. antifreeze is used in a low sugar, fish gruel low in calories, it is characterized in that, its component comprises xanthans and inulin.
2. antifreeze is used in low sugar according to claim 1, fish gruel low in calories, it is characterized in that, the mass ratio between described xanthans and inulin is 1 ﹕ 0.5 ~ 1.
3. antifreeze is used in low sugar according to claim 1, fish gruel low in calories, it is characterized in that, the mass ratio between described xanthans and inulin is 1 ﹕ 0.8 ~ 1.
4. claim 1 or 2 or 3 described low sugar, the rotten application with antifreeze of fish low in calories, is characterized in that, the addition of described antifreeze in the fish gruel is quality of fish filling 6 ~ 9%.
5. claim 1 or 2 or 3 described low sugar, the rotten application with antifreeze of fish low in calories, is characterized in that, the addition of described antifreeze in the fish gruel is quality of fish filling 7 ~ 9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103258260A CN103431024A (en) | 2013-07-31 | 2013-07-31 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103258260A CN103431024A (en) | 2013-07-31 | 2013-07-31 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
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| CN103431024A true CN103431024A (en) | 2013-12-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108283284A (en) * | 2018-01-04 | 2018-07-17 | 渤海大学 | A method of improving the gel strength of chub surimi |
Citations (4)
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| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN102459568A (en) * | 2009-05-26 | 2012-05-16 | 先进生物营养公司 | Stable dry powder composition comprising biologically active microorganisms and/or bioactive materials and methods of making |
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
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2013
- 2013-07-31 CN CN2013103258260A patent/CN103431024A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102459568A (en) * | 2009-05-26 | 2012-05-16 | 先进生物营养公司 | Stable dry powder composition comprising biologically active microorganisms and/or bioactive materials and methods of making |
| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN102894066A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Antifreeze agent for high-protein foods |
Non-Patent Citations (1)
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| 石永峰等: "冷冻食品与新型食品添加剂——抗冻剂", 《四川粮油科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108283284A (en) * | 2018-01-04 | 2018-07-17 | 渤海大学 | A method of improving the gel strength of chub surimi |
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Application publication date: 20131211 |