CN104798868A - Compound antifreeze agent and application thereof - Google Patents
Compound antifreeze agent and application thereof Download PDFInfo
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- CN104798868A CN104798868A CN201510258370.XA CN201510258370A CN104798868A CN 104798868 A CN104798868 A CN 104798868A CN 201510258370 A CN201510258370 A CN 201510258370A CN 104798868 A CN104798868 A CN 104798868A
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Abstract
The invention discloses a compound antifreeze agent and application thereof and belongs to the field of food processing. The compound antifreeze agent in the formula comprises the following components in parts by weight: 2 to 8 parts of antifreeze polypeptide, 2.5 to 4.5 parts of trehalose and 0.2 to 0.5 part of polyphosphates. According to the compound antifreeze agent disclosed by the invention, the antifreeze polypeptide is taken as a main protecting agent and is combined and compounded with micromolecules to obtain a high-efficiency compound low-temperature protection formula; by using the high-efficiency compound low-temperature protection formula, the stability of minced fish products can be better kept in the low-temperature storage process of the minced fish products, the gel strength and the water holding capacity of surimi products are improved, and the protection can be provided for low-temperature storage and transportation of the surimi products; a preparation process of the antifreeze polypeptide is mature and simple and low in production cost, and is suitable for industrial production; in addition, the antifreeze polypeptide is high in low-temperature protection activity and sweetness-free, and can be used for keeping the flavor of the surimi products.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of compound antifreeze and application thereof.
Background technology
Along with the heightening of abundant and quality of the development of domestic fishery and aquatic products kind, it is uneven to solve the supply of aquatic products dull and rush season, and equilibrium water time to market (TTM), increases the key problem that aquatic products added value is food processing field.Flesh of fish delicious flavour, fine and tender taste, being the important sources of the nutriments such as the protein of necessary for human, amino acid, fat, vitamin, mineral matter, is the important component part of people's meals.The low value such as silver carp, carp fish are cleaned; bone by hand, after skin, squama, internal organ, make fish gruel, then after adding cryoprotective agent and the mixing of other raw materials; can be made into multiple analog food, as the raw material of fish ball, breaded fish stick, emulation crab meat, peeled shrimp, scallop, imitative shark etc.Rapidly, therefore produce storage tolerance, the frozen minced fillets that matter structure is good is most important for China's development of surimi product processing in recent years.
Antifreeze peptide is a kind of polypeptide macromolecule possessing low-temperature protection vigor deriving from collagen.Can expose more activity functional groups after collagen hydrolysate, screening wherein has the fragment of low-temperature protection function, can as novel professional cryoprotector.Collagen is the main component of extracellular matrix, depending on and support as Growth of Cells, can induce Proliferation, Differentiation and the transplanting of epithelial cell etc., works the important function supporting organ and protection human body.Collagen contains the unexistent oxylysine of other oroteins, and thus nutrition is very abundant.Gelatin and collagen polypeptide, as the catabolite of collagen, have much excellent performance equally.The rich amino acids of collagen polypeptide, protein content is high, not fatty, meet the food demand of people to " low fat high protein ", existing large quantity research shows, collagen polypeptide directly can be absorbed at enteron aisle, and peptide class and amino acid are absorbed with different approach, and peptide analogy amino acid have have speed fast, consume energy low, not easily saturated, and the feature such as uncompetitive and inhibition that operates between various peptide.Research shows that collagen can reduce blood triglyceride and cholesterol, and can increase the essential trace element that in body, some lacks, and maintaining stable state, is a kind of desirable reducing weight and blood fat food.Simultaneously collagen has and accelerates hemoglobin and erythropoietic effect, and it has improves circulation, favourable to coronary heart disease, ischemic cerebral disease.A large amount of glycine in collagen, not only participate in synthesis collagen in human body. but also be a kind of nervous centralis inhibitory transmitter in brain cell, to produce the sedation to nervous centralis, there is good therapeutic action to anxiety disorder, neurasthenia etc.Collagen food. can the cohesion that causes because of hydrochloric acid in gastric juice effect of CKIs matter in stomach, thus be conducive to the digestion of food; Also have the effect of gastric acid inhibitory and the secretion of stomach protoenzyme, patients w ith peptic ulcer disease pain can be alleviated, promote gastric ulcer healing.Collagen can also as a kind of health food of replenishing the calcium, because in blood plasma from the hydroxyproline of collagen be the delivery vehicle calcium in blood plasma being transported to osteocyte, therefore enough collagens are taken in, just can ensure normal calcareous requirement to a certain extent, then mend more calcium as shortage collagen and also do not reach nutrition and result for the treatment of.Therefore select composite antifreeze peptide as novel antifreeze, add in surimi product and not only can protect the rotten quality of fish, and the biologically active of collagen polypeptide can be played.
Summary of the invention
The object of the present invention is to provide a kind of compound antifreeze and application thereof, with the problem such as solve quality deterioration that meat products in the market causes due to the physicochemical change occurred in frozen storage, gelling performance reduces, local flavor is not good, improve meat products matter structure, make surimi product nutrition abundanter, more by consumers simultaneously.
For achieving the above object, the present invention adopts following technical scheme (for surimi product):
The application of the freeze proof formula of compound on surimi product.
Described compound prescription antifreeze formula is antifreeze peptide 2-8 part, trehalose 2.5-4.5 part, polyphosphate 0.2-0.5 part with parts by weight.
Tripolyphosphate in described polyphosphate: burnt Quadrafos mass ratio=1:1.
Described surimi product raw material components and each component of compound antifreeze comprise following parts by weight raw material:: described surimi product raw material components and each component of compound antifreeze comprise following parts by weight raw material: oppress 100 parts, salt 1.8-3.5 part, farina 3-5 part, flavor enhancement 0.6-1.0 part, antifreeze peptide 2-8 part, trehalose 2.5-4.5 part, polyphosphate 0.2-0.5 part.
The method of the surimi product of compound prescription antifreeze comprises the following steps:
(1) preparation of antifreeze peptide: with food source pigskin collagen for raw material, collagen and distilled water are soaked 3h according to the solid-liquid ratio of 1:100 makes collagen fully absorb water, alkali protease is added according to enzyme and substrate ratios 1:50, regulatory enzyme solution environment acid-base value is pH9.0, heating hydrolysis collagen in 37 DEG C of shaking baths, enzymolysis time 3h.After enzymolysis terminates, boiling water bath 10min, make the thorough deactivation of protease, after being cooled to room temperature, use high speed freezing centrifuge at 10000r/min, centrifugal 20min at 4 DEG C, get supernatant, by supernatant collection spin concentration, 50 DEG C, be concentrated into 1/3rd of original volume, concentrate-80 DEG C of pre-freeze 2h postlyophilizations.Active in index to the rotten low-temperature protection of fish with antifreeze peptide, detect the antifreeze peptide vigor after freeze-drying, antifreeze peptide up to standard for vigor is collected for subsequent use ,-20 DEG C of dry storages.
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 5-10 and doubly oppress weight frozen water, low rate mixing 5-10min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 2-3 time;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 5-10min, make flesh of fish moisture at 80-85%;
(7) cut and mix: the flesh of fish after dehydration is cut and mixes 5-10min, cut and mix temperature and control below 10 DEG C;
(8) compound antifreeze adds: the antifreeze peptide adding preparation in step (1), proportionally prepares composite antifreeze, is fully mixed by antifreeze with fish gruel;
(9) pack, freeze, cold storage: by rotten for the fish of mixing bag distribution packaging, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 3-4h, makes the rotten central temperature of fish drop to-20 DEG C rapidly, then by the freezer of the rotten cold storage of fish below-20 DEG C;
(10) arena is routed: partly thawed by above-mentioned frozen minced fillets, puts into mortar and beats about the 5min that bursts, and then adds salt and continues routed about the 5min in arena, added by farina in fish gruel and continue to beat the 5-10min that bursts.Finally add the bastes such as monosodium glutamate fully to mix in fish gruel.Beating temperature elevating range in the process of bursting controls at 5-10 DEG C;
(11) shaping: the fish gruel of beating after bursting adopts fish-meat ball making machine shaping immediately;
(12) gelation: adopt two-part to carry out.Fish gruel after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 35-50 DEG C; Second stage is boiled in boiling water, floats to fish ball;
(13) cool, pack, refrigerate: the fish ball that step (11) obtains cools rapidly, packs at low temperatures, refrigerates.
Remarkable advantage of the present invention is:
(1) it is active that the antifreeze protein that the present invention utilizes has higher low-temperature protection, develops a kind of novel polypeptide class freezeproof protectant.
(2) the pigskin collagen during raw material chosen when the present invention prepares antifreeze peptide, is prepared by hydrolysis by novo.The raw material of this method easily obtain and cheap, improve the added value of pigskin collagen, are applicable to suitability for industrialized production application.
(3) the present invention is a kind of compound prescription antifreeze based on antifreeze peptide, customer service in the past in surimi product business antifreeze partially sweet, and to the gel characteristic of fish gruel and the low shortcoming of water retention characteristic protective capability.Antifreeze peptide tasteless, colourless after dissolving, protect natural senses and the color and luster of fish gruel.
(4) antifreeze peptide derives from pigskin collagen, and except the characteristic of low-temperature protection fish gruel, antifreeze peptide also has certain antioxidation activity, can prevent the oxidational losses of surimi product.
(5) rich amino acids of antifreeze peptide, protein content is high, not fatty, meets the food demand of people to " low fat high protein ".In blood plasma, hydroxyproline is the delivery vehicle calcium in blood plasma being transported to osteocyte, and the antifreeze peptide deriving from collagen is rich in hydroxyproline, takes in the absorption that antifreeze peptide can increase human calcium.
Detailed description of the invention
The frozen minced fish product of interpolation compound prescription antifreeze of the present invention's development is raw materials used and formula is as follows: described surimi product raw material components and each component of compound antifreeze comprise following parts by weight raw material: oppress 100 parts, salt 1.8-3.5 part, farina 3-5 part, flavor enhancement 0.6-1.0 part, antifreeze peptide 2-8 part, trehalose 2.5-4.5 part, the polyphosphate 0.2-0.5 part such as monosodium glutamate.
embodiment 1
A kind of fish ball adding compound prescription antifreeze is raw materials used and formula is as follows: oppress: 1kg, farina: 50g, salt: 20 g, monosodium glutamate: 4g, ginger juice: 4g, pepper powder: 2g, antifreeze peptide: 40g, trehalose: 28g, polyphosphate 2.5g(tripolyphosphate/burnt Quadrafos=1:1).
Making step is as follows:
(1) preparation of antifreeze peptide: with food source pigskin collagen for raw material, collagen and distilled water are soaked 3h according to the solid-liquid ratio of 1:100 makes collagen fully absorb water, alkali protease is added according to enzyme and substrate ratios 1:50, regulatory enzyme solution environment acid-base value is pH9.0, heating hydrolysis collagen in 37 DEG C of shaking baths, enzymolysis time 3h.After enzymolysis terminates, boiling water bath 10min, make the thorough deactivation of protease, after being cooled to room temperature, use high speed freezing centrifuge at 10000r/min, centrifugal 20min at 4 DEG C, get supernatant, by supernatant collection spin concentration, 50 DEG C, be concentrated into 1/3rd of original volume, concentrate-80 DEG C of pre-freeze 2h postlyophilizations.Active in index to the rotten low-temperature protection of fish with antifreeze peptide, detect the antifreeze peptide vigor after freeze-drying, antifreeze peptide up to standard for vigor is collected for subsequent use ,-20 DEG C of dry storages.
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 7 times of flesh of fish weight frozen water, low rate mixing 8min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 3 times;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 7min, make flesh of fish moisture 80%;
(7) cut and mix: the flesh of fish after dehydration is cut and mixes 7min, cut and mix temperature and control below 10 DEG C;
(8) compound antifreeze adds: the antifreeze peptide adding preparation in step (1), fully mixes antifreeze with fish gruel;
(9) pack, freeze, cold storage: by rotten for the fish of mixing bag distribution packaging, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 4h, makes the rotten central temperature of fish drop to-20 DEG C rapidly, then by the freezer of the rotten cold storage of fish below-20 DEG C;
(10) baste pretreatment: by 4g monosodium glutamate, 4g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(11) arena is routed: partly thawed by above-mentioned frozen minced fillets, puts into mortar and beats about the 5min that bursts, and then adds 20g salt and continues routed about the 5min in arena, added by 50g farina in fish gruel and continue to beat the 10min that bursts.Finally add baste fully to mix in fish gruel.Beating temperature elevating range in the process of bursting controls at 10 DEG C;
(13) shaping: the fish gruel of beating after bursting adopts fish-meat ball making machine shaping immediately;
(14) gelation: adopt two-part to carry out.Fish gruel after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 35 DEG C; Second stage is boiled in boiling water, floats to fish ball;
(15) cool, pack, refrigerate: the fish ball that step (11) obtains cools rapidly, packs at low temperatures, refrigerates.
embodiment 2
A kind of emulation crab meat adding compound prescription antifreeze is raw materials used and formula is as follows: oppress: 1kg, crab meat 0.2kg, farina: 65g, salt: 25 g, monosodium glutamate: 2g, ginger juice: 5g, pepper powder: 2g, antifreeze peptide: 40g, trehalose: 30g, polyphosphate 3g(tripolyphosphate/burnt Quadrafos=1:1).
Making step is as follows:
(1) preparation of antifreeze peptide: with food source pigskin collagen for raw material, collagen and distilled water are soaked 3h according to the solid-liquid ratio of 1:100 makes collagen fully absorb water, alkali protease is added according to enzyme and substrate ratios 1:50, regulatory enzyme solution environment acid-base value is pH9.0, heating hydrolysis collagen in 37 DEG C of shaking baths, enzymolysis time 3h.After enzymolysis terminates, boiling water bath 10min, make the thorough deactivation of protease, after being cooled to room temperature, use high speed freezing centrifuge at 10000r/min, centrifugal 20min at 4 DEG C, get supernatant, by supernatant collection spin concentration, 50 DEG C, be concentrated into 1/3rd of original volume, concentrate-80 DEG C of pre-freeze 2h postlyophilizations.Active in index to the rotten low-temperature protection of fish with antifreeze peptide, detect the antifreeze peptide vigor after freeze-drying, antifreeze peptide up to standard for vigor is collected for subsequent use ,-20 DEG C of dry storages.
(2) raw material fish pretreatment: rinse fish body with clear water, removes fish head, fish tail, scales, removes internal organ after washing, black film, blood etc. in second time washing removing abdominal cavity, and water temperature controls below 10 DEG C;
(3) meat is adopted: adopt drum-type meat separator to adopt meat the fish after process, carry out at twice, and the flesh of fish adopted twice mixes;
(4) rinsing: the flesh of fish adopted, add 10 times of flesh of fish weight frozen water, low rate mixing 5-10min, standing 10min makes the flesh of fish precipitate, and removes the surperficial rinsing liquid of floating grease, repeats 3 times;
(5) essence filter: adopt the impurity such as spur, fish-skin, fish scale in the strainer removing flesh of fish, strainer mesh diameter about 1.8mm, must, with ice groove, make flesh of fish temperature remain on less than 10 DEG C;
(6) dewater: use centrifuge dehydration 10min, make flesh of fish moisture 85%;
(7) cut and mix: the flesh of fish after dehydration is cut and mixes 10min, cut and mix temperature and control below 10 DEG C;
(8) crab meat gruel is added: the fish gruel of the fresh crab meat ground by 0.2kg and 0.8kg fully mixes, and crab meat meat gruel particle should be greater than the rotten particle of fish.
(9) compound antifreeze adds: the antifreeze peptide adding preparation in step (1), fully mixes antifreeze with fish gruel;
(9) pack, freeze, cold storage: by the emulation crab meat bag distribution packaging of mixing, get rid of air in bag, adopt instant freezer to freeze, solidification point is-35 DEG C, time is 3h, makes emulation crab meat central temperature drop to-20 DEG C rapidly, then by the freezer of emulation crab meat cold storage below-20 DEG C;
(10) baste pretreatment: by 2g monosodium glutamate, 5g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(11) arena is routed: partly thawed by above-mentioned freezing emulation crab meat, puts into mortar and beats about the 5min that bursts, and then adds 25g salt and continues routed about the 5min in arena, added by 65g farina in emulation crab meat and continue to beat routed 5-min.Finally add baste fully to mix in emulation crab meat.Beating temperature elevating range in the process of bursting controls at 5 DEG C;
(13) shaping: the emulation crab meat beaten after bursting adopts crab meat stick forming machine shaping immediately;
(14) gelation: adopt two-part to carry out.Emulation crab meat after shaping is kept 30min, to increase elasticity and the water-retaining property of surimi product by the first stage at 40 DEG C; Second stage is boiled in boiling water, floats to crab meat stick;
(15) cool, pack, refrigerate: the crab meat stick that step (11) obtains cools rapidly, packs at low temperatures, refrigerates.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a compound prescription antifreeze, is characterized in that: described compound prescription antifreeze formula is antifreeze peptide 2-8 part, trehalose 2.5-4.5 part, polyphosphate 0.2-0.5 part with parts by weight.
2. the application of compound prescription antifreeze according to claim 1, is characterized in that: tripolyphosphate in described polyphosphate: burnt Quadrafos mass ratio=1:1.
3. the application of a compound prescription antifreeze as claimed in claim 1 in surimi product deepfreeze is guaranteed the quality.
4. the application of compound prescription antifreeze according to claim 3, it is characterized in that: for surimi product, described surimi product raw material components and each component of compound antifreeze comprise following parts by weight raw material: oppress 100 parts, salt 1.8-3.5 part, farina 3-5 part, flavor enhancement 0.6-1.0 part, antifreeze peptide 2-8 part, trehalose 2.5-4.5 part, polyphosphate 0.2-0.5 part.
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| CN105394160A (en) * | 2015-10-30 | 2016-03-16 | 福建农林大学 | IQF (individual quick freezing) raw head-on prawn preservative and application thereof |
| CN107019028A (en) * | 2017-03-03 | 2017-08-08 | 东北农业大学 | A kind of method of whole frozen egg gelation during raising cold storage |
| CN108308261A (en) * | 2018-01-15 | 2018-07-24 | 浙江天和水产股份有限公司 | A kind of preparation method and applications of shrimp antifreeze |
| CN108652019A (en) * | 2018-04-23 | 2018-10-16 | 海欣食品股份有限公司 | A kind of compound antifreeze peptide concentrate of marine organisms and preparation method thereof |
| CN112314841A (en) * | 2020-10-27 | 2021-02-05 | 上海交通大学 | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof |
| CN112314891A (en) * | 2020-09-14 | 2021-02-05 | 广东海洋大学 | 3D printing shrimp paste-antifreeze agent composition and preparation method thereof |
| CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN114651862A (en) * | 2022-03-29 | 2022-06-24 | 浙江工业大学 | Composite antifreeze agent and application thereof |
| CN115067382A (en) * | 2022-06-14 | 2022-09-20 | 福建罗屿岛食品有限公司 | Anti-freezing method for abalone product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105394160A (en) * | 2015-10-30 | 2016-03-16 | 福建农林大学 | IQF (individual quick freezing) raw head-on prawn preservative and application thereof |
| CN105394160B (en) * | 2015-10-30 | 2019-02-22 | 福建农林大学 | A kind of single-freeze green tape head prawn antistaling agent and its application |
| CN107019028A (en) * | 2017-03-03 | 2017-08-08 | 东北农业大学 | A kind of method of whole frozen egg gelation during raising cold storage |
| CN108308261A (en) * | 2018-01-15 | 2018-07-24 | 浙江天和水产股份有限公司 | A kind of preparation method and applications of shrimp antifreeze |
| CN108652019A (en) * | 2018-04-23 | 2018-10-16 | 海欣食品股份有限公司 | A kind of compound antifreeze peptide concentrate of marine organisms and preparation method thereof |
| CN112314891A (en) * | 2020-09-14 | 2021-02-05 | 广东海洋大学 | 3D printing shrimp paste-antifreeze agent composition and preparation method thereof |
| CN112314841A (en) * | 2020-10-27 | 2021-02-05 | 上海交通大学 | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof |
| CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN113854347B (en) * | 2021-10-09 | 2023-11-24 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN114651862A (en) * | 2022-03-29 | 2022-06-24 | 浙江工业大学 | Composite antifreeze agent and application thereof |
| CN114651862B (en) * | 2022-03-29 | 2024-03-15 | 浙江工业大学 | Composite antifreeze agent and application thereof |
| CN115067382A (en) * | 2022-06-14 | 2022-09-20 | 福建罗屿岛食品有限公司 | Anti-freezing method for abalone product |
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