CN104432252A

CN104432252A - Mantis shrimp meat floss quality improver and preparation method and application thereof

Info

Publication number: CN104432252A
Application number: CN201410649565.2A
Authority: CN
Inventors: 宋凯; 张小军; 郭远明; 梅光明
Original assignee: Zhejiang Marine Fisheries Research Institute
Current assignee: Zhejiang Marine Fisheries Research Institute
Priority date: 2014-11-17
Filing date: 2014-11-17
Publication date: 2015-03-25

Abstract

The invention discloses a mantis shrimp meat floss quality improver which is prepared from the following components in percentage by weight: 30-35% of sodium bicarbonate, 0.5-1% of papain, 1-3% of xanthan gum, 5-10% of microcrystalline cellulose, 0.5-1% of L-gystein, 15-20% of lecithin and the balance of gluconic acid-delta-lactone. The mantis shrimp meat floss quality improver disclosed by the invention is scientific and reasonable in formula and raw materials are easily available. By virtue of synergic match of components, the loosening degree and formability of mantis shrimp meat floss can be improved, and the prepared mantis shrimp meat floss is puff and velvet-like and smooth in taste. The invention further discloses a preparation method of the mantis shrimp meat floss quality improver. The preparation method is simple in process step, less in equipment investment, strong in operability, low in cost and suitable for industrial production.

Description

A kind of mantis shrimp dried meat floss quality improver and preparation method thereof, application

Technical field

The present invention relates to a kind of aquatic products processing additive, especially relate to a kind of mantis shrimp dried meat floss quality improver and preparation method thereof, application.

Background technology

Mantis shrimp is subordinate to Crustachia, Stomatopoda, Squillidae, be distributed widely in China and neighbouring country is coastal, aboundresources, because its unique flavor is delicious, nutritious, protein content is high, the amino acid of needed by human is as high in wheat propylhomoserin, inosinicacid equal size, is also rich in phosphorus and other various trace elements, enjoys the parent of people to look at.But mantis shrimp is also in so far " extensive style " develops the stage, its due economic worth could not be fully played.And mantis shrimp is made mantis shrimp dried meat floss, be not only easy to preserve and carry, and absorption easy to digest, very applicable old man and children eat, and greatly can also improve the economic worth of mantis shrimp.

But at present mantis shrimp dried meat floss is in frying or bake process, and tissue fibers easy fracture, is not easily shaped, and contain more grease due to mantis shrimp meat, in frying or bake process, grease easily overflows, and easily causes the conglomeration of mantis shrimp dried meat floss, affects porousness.

Such as, application publication number CN102144787A, the Chinese patent of Shen Qing Publication day 2011.08.10, disclose the preparation method of a seed shrimp pine, comprise the following steps: 1) select fresh, without brown stain shrimp as raw material, remove trash fish, assorted shrimp, silt impurity, clean for subsequent use; 2) precook; 3) baste, seasoning is prepared; 4) boiling; 5) mix seasoning matter, fry; 6) toast; 7) batching is mixed; 8) pack, seal; 9) sterilization, cooling; 10) insulation detects.Its weak point is, this shrimp pine is easily lumpd in the preparation, formability and porousness poor, the shrimp that obtains pine fiber is shorter, and mouthfeel is poor.

Summary of the invention

The present invention is the mantis shrimp dried meat floss tissue fibers easy fracture in frying or bake process in order to solve prior art, not easily be shaped, the problem of easy conglomeration, provides a kind of scientific formulation reasonable, raw material is easy to get, and can improve the mantis shrimp dried meat floss quality improver of mantis shrimp dried meat floss porousness, formability and mouthfeel.

Present invention also offers a kind of preparation method of mantis shrimp dried meat floss quality improver, processing step is simple, and equipment investment is few, workable, and cost is low, is applicable to suitability for industrialized production.

To achieve these goals, the present invention is by the following technical solutions:

A kind of mantis shrimp dried meat floss quality improver, is made up of the component of following mass percent: 30 ~ 35% sodium acid carbonates, 0.5 ~ 1% papain, 1 ~ 3% xanthans, 5 ~ 10% microcrystalline celluloses, 0.5 ~ 1%L-cysteine, 15 ~ 20% lecithin, surplus is glucono-δ-lactone.Quality improver of the present invention can improve the processing quality of mantis shrimp dried meat floss greatly, and wherein glucono-δ-lactone is hydrolyzed after the heating in acid, can produce CO with reaction of sodium bicarbonate ₂, thus increase the bulkiness of mantis shrimp dried meat floss, make it more soft, organize more fine and closely woven, and glucono-δ-lactone also has antioxidation, effectively can prevent the brown stain of mantis shrimp meat, be conducive to the quality improving product; Papain can make the protein peptide chain in mantis shrimp meat rupture, and make the mouthfeel of mantis shrimp dried meat floss more tender, and taste is more delicious; The good water-retaining property of xanthans, the moisture energy slow evaporation when frying pine in mantis shrimp meat can be made, avoid mantis shrimp dried meat floss to occur curling agglomerating because moisture evaporation is too fast, also can avoid frying mantis shrimp dried meat floss in loose process ruptures simultaneously, is conducive to the formability improving mantis shrimp dried meat floss; Microcrystalline cellulose can absorb the grease that mantis shrimp dried meat floss overflows in frying or bake process, avoids mantis shrimp dried meat floss to bond agglomerating, thus ensures the porousness of mantis shrimp dried meat floss; Cys, by changing in mantis shrimp meat between protein molecule and the disulfide bond of protein molecule inside, weakens the structure of protein, protein is extended, thus greatly can improve the fluffy degree of mantis shrimp dried meat floss when frying; Lecithin can keep the moisture in mantis shrimp meat, play aging-resistant effect, mantis shrimp dried meat floss is avoided to occur when frying pine aging, and energy expanded by heating in the loose process of stir-fry, and fix gradually along with the process of frying, make rough mantis shrimp dried meat floss central core structure form porous Sponge Porosity body loose to impel mantis shrimp dried meat floss to expand, the dispersiveness of lecithin energy oil recovery enhancement modifying agent, makes each component energy Quick uniform in quality improver mix with mantis shrimp meat gruel simultaneously.In quality improver of the present invention, each component is worked in coordination with mutually, makes mantis shrimp dried meat floss more evenly bulk and in velvet-like, mouthfeel is more fine and smooth, effectively improves the processing quality of mantis shrimp dried meat floss.

A preparation method for mantis shrimp dried meat floss quality improver, after taking sodium acid carbonate, papain, xanthans, microcrystalline cellulose, Cys, lecithin and glucono-δ-lactone respectively, mixes each component by said ratio.Can obtain mantis shrimp dried meat floss quality improver of the present invention by simply mixing, processing step is simple, and equipment investment is few, workable, and cost is low, is applicable to suitability for industrialized production.

The application of a kind of mantis shrimp dried meat floss quality improver when making mantis shrimp dried meat floss.

Therefore, the present invention has following beneficial effect: mantis shrimp dried meat floss quality improver scientific formulation of the present invention is reasonable, and raw material is easy to get, by the coordinated between each component, can improve porousness and the formability of mantis shrimp dried meat floss, obtained mantis shrimp dried meat floss is bulk and in velvet-like, mouthfeel is more fine and smooth.

Detailed description of the invention

Below by detailed description of the invention, the present invention will be further described.

In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.

Embodiment 1

By 30% sodium acid carbonate, 0.5% papain, 1% xanthans, 5% microcrystalline cellulose, 0.5%L-cysteine, 15% lecithin, surplus is, after the mass percentage proportioning of glucono-δ-lactone takes each component, each component is mixed and obtains mantis shrimp dried meat floss quality improver.

Embodiment 2

By 35% sodium acid carbonate, 1% papain, 3% xanthans, 10% microcrystalline cellulose, 1%L-cysteine, 20% lecithin, surplus is, after the mass percentage proportioning of glucono-δ-lactone takes each component, each component is mixed and obtains mantis shrimp dried meat floss quality improver.

Embodiment 3

Embodiment 4

By 32% sodium acid carbonate, 0.6% papain, 2% xanthans, 6% microcrystalline cellulose, 0.7%L-cysteine, 16% lecithin, surplus is, after the mass percentage proportioning of glucono-δ-lactone takes each component, each component is mixed and obtains mantis shrimp dried meat floss quality improver.

Embodiment 5

By 30% sodium acid carbonate, 0.7% papain, 1% xanthans, 5% microcrystalline cellulose, 0.5%L-cysteine, 16% lecithin, surplus is, after the mass percentage proportioning of glucono-δ-lactone takes each component, each component is mixed and obtains mantis shrimp dried meat floss quality improver.

Embodiment 6

By 35% sodium acid carbonate, 0.6% papain, 1.5% xanthans, 5% microcrystalline cellulose, 1%L-cysteine, 16% lecithin, surplus is, after the mass percentage proportioning of glucono-δ-lactone takes each component, each component is mixed and obtains mantis shrimp dried meat floss quality improver.

The embody rule method of mantis shrimp dried meat floss quality improver of the present invention when making mantis shrimp dried meat floss is: add in mantis shrimp meat before the frying of mantis shrimp dried meat floss or baking, addition is 1 ~ 3% of mantis shrimp meat quality, and frying or baking temperature control at 150 ~ 160 DEG C.

The mantis shrimp dried meat floss applying mantis shrimp dried meat floss quality improver of the present invention obtained is velvet-like, and gas porosity is good, and fiber loosens complete, and mouthfeel is more fine and smooth, and organoleptic quality and mouthfeel are greatly improved.

Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.

Claims

1. a mantis shrimp dried meat floss quality improver, is characterized in that, is made up of the component of following mass percent: 30 ~ 35% sodium acid carbonates, 0.5 ~ 1% papain, 1 ~ 3% xanthans, 5 ~ 10% microcrystalline celluloses, 0.5 ~ 1%L-cysteine, 15 ~ 20% lecithin, surplus is glucono-δ-lactone.

2. the preparation method of a mantis shrimp dried meat floss quality improver as claimed in claim 1, it is characterized in that, after taking sodium acid carbonate, papain, xanthans, microcrystalline cellulose, Cys, lecithin and glucono-δ-lactone respectively by said ratio, each component is mixed.

3. the application of mantis shrimp dried meat floss quality improver as claimed in claim 1 when making mantis shrimp dried meat floss.