CN104855490A - Antifreeze polypeptide-sorbitol composite antifreeze agent and application - Google Patents
Antifreeze polypeptide-sorbitol composite antifreeze agent and application Download PDFInfo
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- CN104855490A CN104855490A CN201510258302.3A CN201510258302A CN104855490A CN 104855490 A CN104855490 A CN 104855490A CN 201510258302 A CN201510258302 A CN 201510258302A CN 104855490 A CN104855490 A CN 104855490A
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Abstract
The present invention discloses an antifreeze polypeptide-sorbitol composite antifreeze agent and application, belonging to the food processing field. The antifreeze agent comprises the following components in parts by weight: 0.5-6 parts of antifreeze polypeptide, 0.2-4 parts of sorbitol,1-3.5 parts of glycerin, 2.5-4.5 parts of polydextrose and 0.1-0.5 parts of sodium citrate. According to the present invention, an antifreeze polypeptide acts as a main protective agent, and is combined with small molecules to obtain a composite low temperature protection formula. The product stability of surimi products can be favorably maintained during low-temperature storage of the surimi products, and the gel strength and water retention capability of the surimi products are improved, providing protection during low-temperature refrigeration and transportation of the surimi products. The antifreeze polypeptide manufacturing process is mature and simple, low in production cost, and suitable for industrial production. In addition, the antifreeze polypeptide is high in low-temperature protective activity, is not sweet, and can maintain the flavor of surimi products.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of antifreeze peptide-sorbierite compound antifreeze and application.
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.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 maintains stable state.A kind of desirable reducing weight and blood fat food.Polydextrose is the another name of water-soluble dietary fiber, is a kind of food component with heath-function, can supplements the water-soluble dietary fiber of needed by human body.After entering digestion, produce special physiological metabolism, thus prevent treating constipation, fat deposition.D-sorbite is not containing aldehyde radical, not easily oxidized, and when heating, discord amino acid produces Maillard reaction.Have certain physiologically active, can prevent the sex change of carotenoid and edible fat and protein, in concentrated milk, add D-sorbite can extend the shelf life.Citric acid is referred to as citric acid again, and a part crystallization water citric acid is mainly used as the acidic flavouring agent of cold drink, fruit juice, jam, fruit drops and can etc., also can be used as the antioxidant of edible oil.Improve the sensory properties of food simultaneously, whet the appetite and promote digesting and assimilating of calcium in body, phosphorus substance.Therefore select antifreeze peptide compound scheme as novel antifreeze, add in surimi product and not only can protect the rotten quality of fish, and antifreeze peptide can be played with polyalcohol and the micromolecular biologically active of inorganic salts.
Summary of the invention
The object of the present invention is to provide a kind of antifreeze peptide-sorbierite compound antifreeze and application, 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):
A kind of antifreeze peptide-sorbierite compound antifreeze, described antifreeze component is counted by weight: antifreeze peptide 0.5-6 part, sorbierite 0.2-4 part, glycerine 1-3.5 part, polydextrose 2.5-4.5 part, natrium citricum 0.1-0.5 part.
The application of the freeze proof formula of compound on surimi product.
Described surimi product comprises following parts by weight raw material: oppress 100 parts, salt 2kg-3.5 part, farina 2-6.2 part, flavor enhancement 0.6-0.85 part, antifreeze peptide 0.5-6 part, sorbierite 0.2-4 part, glycerine 1-3.5 part, polydextrose 2.5-4.5 part, natrium citricum 0.1-0.5 part.
A kind of method of adding the surimi product of antifreeze peptide as above-sorbierite compound 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 adds 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 2-3.5% salt and continues routed about the 5min in arena, added by 2-6.2% farina in fish gruel and continue to beat the 5-10min that bursts.Finally add the bastes such as 0.6-0.85% 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, 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.
Detailed description of the invention
Described surimi product raw material components and each component of compound antifreeze comprise following parts by weight raw material: oppress 100 parts, salt 2-3.5 part, farina 2-6.2 part, flavor enhancement 0.6-0.85 part, antifreeze peptide 0.5-6 part, sorbierite 0.2-4 part, glycerine 1-3.5 part, polydextrose 2.5-4.5 part, natrium citricum 0.1-0.5 part.
embodiment 1
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: 55g, salt: 25 g, monosodium glutamate: 1g, ginger juice: 3g, pepper powder: 1g, antifreeze peptide: 15g, sorbierite 22g, glycerine 12g, polydextrose 30g, natrium citricum 2g.
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 5 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 2 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 5min, make flesh of fish moisture 80%;
(7) cut and mix: the flesh of fish after dehydration is cut and mixes 5min, 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): 15g, sorbierite 22g, glycerine 12g, polydextrose 30g, natrium citricum 2g, fully mix antifreeze with fish gruel;
(10) 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;
(11) baste pretreatment: by 2g monosodium glutamate, 5g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(12) 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 5min.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 35 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.
embodiment 2
A kind of shrimp ball adding compound prescription antifreeze is raw materials used and formula is as follows: oppress: 1kg, shrimp 0.35kg, farina: 50g, salt: 20 g, monosodium glutamate: 2g, ginger juice: 3g, pepper powder: 1g, antifreeze peptide: 25g, sorbierite 15g, glycerine 15g, polydextrose 24g, natrium citricum 4g.
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) shrimp meat adds: the fish gruel of the fresh shrimp ground by 0.35kg and 0.65kg fully mixes.
(9) compound antifreeze adds: the antifreeze peptide adding preparation in step (1): 25g, sorbierite 15g, glycerine 15g, polydextrose 24g, natrium citricum 4g, fully mix antifreeze with fish gruel;
(10) 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;
(11) baste pretreatment: by 4g monosodium glutamate, 4g ginger juice, the mixing of 2g pepper powder, dissolve by suitable quantity of water, for subsequent use;
(12) 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 50 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.
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 (3)
1. antifreeze peptide-sorbierite compound antifreeze, is characterized in that: described antifreeze component is counted by weight: antifreeze peptide 0.5-6 part, sorbierite 0.2-4 part, glycerine 1-3.5 part, polydextrose 2.5-4.5 part, natrium citricum 0.1-0.5 part.
2. a kind of antifreeze peptide as claimed in claim 1-application of sorbierite compound antifreeze in surimi product deepfreeze is guaranteed the quality.
3. the application of compound prescription antifreeze according to claim 2, 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 2kg-3.5 part, farina 2-6.2 part, flavor enhancement 0.6-0.85 part, antifreeze peptide 0.5-6 part, sorbierite 0.2-4 part, glycerine 1-3.5 part, polydextrose 2.5-4.5 part, natrium citricum 0.1-0.5 part.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111616286A (en) * | 2020-07-09 | 2020-09-04 | 中国水产科学研究院南海水产研究所 | Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof |
| CN111749044A (en) * | 2020-07-03 | 2020-10-09 | 汕头方大印刷包装科技有限公司 | Anti-freezing treatment agent and application method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111749044A (en) * | 2020-07-03 | 2020-10-09 | 汕头方大印刷包装科技有限公司 | Anti-freezing treatment agent and application method thereof |
| CN111616286A (en) * | 2020-07-09 | 2020-09-04 | 中国水产科学研究院南海水产研究所 | Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof |
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Application publication date: 20150826 |