CN106333351A - Frozen surimi quality improver, and preparation method and application thereof - Google Patents
Frozen surimi quality improver, and preparation method and application thereof Download PDFInfo
- Publication number
- CN106333351A CN106333351A CN201610249618.0A CN201610249618A CN106333351A CN 106333351 A CN106333351 A CN 106333351A CN 201610249618 A CN201610249618 A CN 201610249618A CN 106333351 A CN106333351 A CN 106333351A
- Authority
- CN
- China
- Prior art keywords
- quality improver
- frozen
- sodium
- frozen minced
- minced fillets
- Prior art date
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- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000019465 surimi Nutrition 0.000 title abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 230000002528 anti-freeze Effects 0.000 claims description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 239000003638 chemical reducing agent Substances 0.000 claims description 12
- 230000002708 enhancing effect Effects 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000015424 sodium Nutrition 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 7
- 229920001100 Polydextrose Polymers 0.000 claims description 7
- 239000005018 casein Substances 0.000 claims description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 7
- 235000021240 caseins Nutrition 0.000 claims description 7
- 235000013856 polydextrose Nutrition 0.000 claims description 7
- 235000011088 sodium lactate Nutrition 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical class [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- LEVWYRKDKASIDU-IMJSIDKUSA-N cystine group Chemical group C([C@@H](C(=O)O)N)SSC[C@@H](C(=O)O)N LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 6
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical class [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 235000017454 sodium diacetate Nutrition 0.000 claims description 6
- 235000012207 sodium gluconate Nutrition 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 235000010331 calcium propionate Nutrition 0.000 claims description 5
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical class [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 claims description 2
- 150000003445 sucroses Chemical class 0.000 claims description 2
- 150000003625 trehaloses Chemical class 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000013329 compounding Methods 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 3
- 238000012216 screening Methods 0.000 abstract description 3
- 239000007798 antifreeze agent Substances 0.000 abstract 1
- 239000003623 enhancer Substances 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 13
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- -1 polypropylene Polymers 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 210000004027 cell Anatomy 0.000 description 7
- 238000007710 freezing Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 208000005156 Dehydration Diseases 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 230000002209 hydrophobic effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 239000013078 crystal Substances 0.000 description 5
- 239000001259 polydextrose Substances 0.000 description 5
- 229940035035 polydextrose Drugs 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000001540 sodium lactate Substances 0.000 description 5
- 229940005581 sodium lactate Drugs 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 4
- 108010028690 Fish Proteins Proteins 0.000 description 4
- 239000004330 calcium propionate Substances 0.000 description 4
- 229960003067 cystine Drugs 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- 239000000176 sodium gluconate Substances 0.000 description 4
- 229940005574 sodium gluconate Drugs 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 2
- 108060008487 Myosin Proteins 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical group OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
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- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 229960001304 potassium lactate Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a frozen surimi quality improver. The frozen surimi quality improver comprises, by mass, 5-10% of an antifreeze agent, 20-30% of a water retaining agent, and the balance of a gel enhancer. The frozen surimi quality improver is obtained through continuous screening and optimization, has the advantages of scientific and reasonable compatibility, good safety, great improvement of the gel strength, the texture, the water retaining ability, the adhesion ability and other characteristics of frozen surimi on the premise of keeping the flavor of the frozen surimi, and effective improvement of the quality of the frozen surimi. The invention also provides a preparation method of the frozen surimi quality improver. The frozen surimi quality improver is obtained through compounding above components. The preparation method has the advantages of simple technologic steps, easiness in enforcement, no special requirements on devices, and low preparation cost.
Description
Technical field
The present invention relates to a kind of additive, especially relate to a kind of frozen minced fillets quality improver and preparation method thereof, application.
Background technology
Minced fillet be fish are picked a bone after the rotten shape product that processes through operations such as rinsing, refined filtration, dehydrations of the flesh of fish that obtains, be the semi-finished product producing for all kinds of surimi products, mainly have fresh minced fillet and frozen minced fillets two types.The flesh of fish claims fresh minced fillet through the minced fillet that the operations such as rinsing, refined filtration, dehydration process；The antifreezes such as appropriate sucrose, D-sorbite and some polyphosphates are added can effectively to prevent fish protein freeze denaturation in fresh minced fillet, by add the minced fillet of antifreeze more cooled mixing, weigh, the minced fillet of gained just can long term storage under freezing conditions after shaping packaging, this minced fillet is applied to various surimi products and produces, referred to as frozen minced fillets.
The usual effect of antifreeze added in existing frozen minced fillets is single, frozen minced fillets, and the frozen minced fillets after especially thawing easily occur oxidizing brown stain so that the characteristic such as the gel strength of minced fillet, tissue morphology, moisture holding capacity, adhesion ability substantially reduces, inferior quality.Therefore how to keep the quality of frozen minced fillets, it has also become the problem of urgent need to resolve in production process.
For example, application publication number cn102415584a, the Chinese patent of Shen Qing Publication day 2012.04.18 discloses a kind of quality improver of surimi product, this quality improver be middle quality improver be polysaccharide, converted starch, potassium lactate or sodium lactate, polyhydroxy-sugar alcohols, food-grade trehalose, food-grade polypropylene acid sodium, compound phosphoric acid salt, a kind of or arbitrarily several of antioxidant be used in combination, the polysaccharide in described quality improver is one of konjaku glucomannan, carragheen, sodium alginate/potassium etc. or arbitrarily several joint；Converted starch is acetyl group PASELLI EASYGEL, the double starch adipate of acetyl group, hydroxypropyl PASELLI EASYGEL, acetate starch, oxidation hydroxyl starch, one of double starch of phosphate or arbitrarily several joint；Polyhydroxy-sugar alcohols is xylitol, lactitol, D-sorbite, a kind of or arbitrarily several joint of maltitol；Described compound phosphoric acid salt includes: sodium pyrophosphate, sodium tripolyphosphate, calgon, and its proportioning is 1 ~ 3: 1 ~ 3: 1 ~ 3；Antioxidant content is one of natural vc, vc-ca, d- arabo-ascorbic acid and its sodium salt, ve, sea-tangle polyphenol or arbitrarily several joint.This quality improver is disadvantageous in that: polyhydroxy-sugar alcohols is mainly used in preventing protein denaturation, but polyhydroxy-sugar alcohols can increase the sugariness of product, thus affecting the local flavor of minced fillet；Compound phosphoric acid salt is mainly used in improving the water-retaining property of minced fillet and gel strength, but the composite phosphate of excess intake can work the mischief to health, and edible safety is poor；In addition, this quality improver can not effectively suppress the endogenous enzyme activity in the flesh of fish, the protein in minced fillet when leading to freeze can slowly be degraded, and aliphatic acid can slowly aoxidize.
Content of the invention
The present invention is to solve the problems referred to above existing for the frozen minced fillets quality improver of prior art, provide a kind of compatibility scientific and reasonable, security is good, keep frozen minced fillets local flavor on the premise of and the characteristics such as gel strength of frozen surimi, tissue morphology, moisture holding capacity, adhesion ability can be greatly improved, be effectively improved the frozen minced fillets quality improver of frozen minced fillets quality.
Present invention also offers a kind of preparation method of frozen minced fillets quality improver, processing step is simple, easily implements, to equipment no particular/special requirement, preparation cost is low.
To achieve these goals, the present invention employs the following technical solutions:
A kind of frozen minced fillets quality improver of the present invention, described frozen minced fillets quality improver is grouped into by the group of following mass percent: 5 ~ 10% antifreezes, 20 ~ 30% water-loss reducers, balance of gel enhancing agent, wherein, described antifreeze is grouped into by the group of following mass percent: 20 ~ 30% trehaloses, 5 ~ 10% sodium lactates, 10 ~ 15% vitamin cs, 10 ~ 15% glucose, 5 ~ 10% sodium Diacetates, balance of maltodextrin；Described water-loss reducer is grouped into by the group of following mass percent: 30 ~ 40% propane diols, 10 ~ 20% casein sodiums, 10 ~ 20% sucrose esters, 20 ~ 30% sodium carbonate, balance of sodium citrate；Described gel enhancing agent is grouped into by the group of following mass percent: 5 ~ 10% calcium propionates, 5 ~ 10% cystines, 5 ~ 10% polydextroses, 5 ~ 10% soybean dietary fibers, 10 ~ 20% sodium gluconates, 20 ~ 30% egg white powders, 20 ~ 30% soybean proteins, balance of konjaku powder.The frozen minced fillets quality improver of the present invention is that inventor obtains through continuous screening, optimization, it is compounded by antifreeze, water-loss reducer and gel enhancing agent and forms, the mutual coordinated of each group split-phase, the characteristics such as gel strength of frozen surimi, tissue morphology, moisture holding capacity, adhesion ability can be greatly improved on the premise of keeping frozen minced fillets local flavor, be effectively improved frozen minced fillets quality；In antifreeze，Trehalose is due to having high glass transition temperature (tg)，Including less free volume、Restricted molecular mobility and the ability that opposing is separated and crystallizes in storage，Than general carbohydrate, there is more superior biochemical protective effect and stability，There is more excellent anti-freezing property，Good network structure can be bound to each other to form with the salting-in protein in minced fillet，Play the effect of stabilizing cell membrane and protein structure，So as to significantly improve water-retaining property and the structural state of minced fillet，Sodium lactate can suppress the hydrophobic increase of minced fillet protein surface，Stablize the structure of minced fillet albumen to a great extent，Prevent its freeze denaturation under cryogenic，Vitamin c can slow down the growth rate of ice crystal in refrigerating process，Reduce the ratio that water changes into ice，And enter cell interior，Improve cell interior pressure，Reduce cell dehydration degree and the speed that extracellular icing causes，Inhibit the growth of intracellular ice crystal，Thus reducing the injury to cell，Thus greatly improving minced fillet anti-freezing property，Glucose can improve the crystallization temperature of the internal Free water of minced fillet，Thus suppressing ice crystal to produce，Improve its anti-freezing property，Sodium Diacetate can improve the thermal denaturation temperature of minced fillet myosin，Minced fillet myosin is made to show more preferable heat endurance，Become more stable，Thus showing more preferable freeze-stable；Because moisture first crystallizes during freezing; the concentration of other each effect components can be caused more and more denseer, cause cell dehydration, so that the Free water in minced fillet increases; the internal ice crystal of minced fillet is increased significantly; cause the space structure of protein and hydrophobic change, cause protein freeze denaturalization further, and maltodextrin then can play protection cytosis; effectively suppression minced fillet cell dehydration; reduce ice crystal to produce, with vitamin c synergy, greatly improve minced fillet anti-freezing property；In water-loss reducer, propane diols has good water retention, casein sodium can improve retentiveness and the stability of minced fillet, and the components such as the lipid in minced fillet, moisture and musculature can be firmly combined together, form compact texture, loss with moisture when reducing defrosting and taste compound, in addition, casein sodium additionally aids the homogeneity improving quality improver of the present invention and stability；Hydrophobic part on sucrose ester molecule can be combined with the hydrophobic grouping in minced fillet protein, thus the hydrophobic position closing by muscle surface, and the hydrophilic segment of sucrose ester then instead of the hydrophobic region in the original flesh of fish, such that it is able to reference to more hydrones, greatly improve Water-saving effect；Sodium carbonate plays the effect of deacidification agent, and Water-saving effect is good, can reduce the defrosting loss late of minced fillet, and can improve the whiteness of minced fillet, and sodium citrate can penetrate into cell interior, bound water molecule in system, aquation occurs, thus greatly improving the water-retaining property of minced fillet；Calcium ion ca in gel enhancing agent, in calcium propionate2+Fish protein gel strength is played the role of important，By TGase (tgase) in the calcium ion activated flesh of fish in fish protein gel process，Then γ-Carboxylamide the group in catalysis glutaminic acid residue and other amino acid residues crosslink effect，By the stronger network structure of covalent bond formed，Improve minced fish gel intensity，Cystine can promote the formation of resilient gel，Strengthening network structure，Add the gel strength that soybean dietary fiber can improve minced fillet，But minced fish gel whiteness and brightness can be made slightly to reduce，Add therefore in the present invention and add polydextrose to solve this problem，Polydextrose can dramatically increase minced fish gel whiteness and brightness，Sodium gluconate has albuminous degeneration inhibitory action and fribrillin dissolution，Be conducive to improving the gel strength of minced fillet，Egg white powder can strengthen minced fish gel characteristic，Fish body is after death，Minced fillet is susceptible to self-dissolving in the presence of endogenous proteolytic enzymes，Quality can deliquescing or one-tenth pasty state，Soybean protein has larger inhibitory action to fish protein enzyme，Be conducive to the formation of gel in minced fillet，Konjaku powder can not only reduce the cost of product，Its gel characteristic can also be significantly improved，Strengthen freeze-thaw stability，And also filling capacity，It is avoided that the loss of fribrillin in process.
A kind of frozen minced fillets quality improver preparation method, concretely comprises the following steps: weighs after each component in frozen minced fillets quality improver by said ratio, each component is mixed.By the compounding frozen minced fillets quality improver that can get the present invention, processing step is simple, easily implements, to equipment no particular/special requirement, preparation cost is low.
A kind of application in frozen minced fillets for frozen minced fillets quality improver.The frozen minced fillets quality improver of the present invention beat burst or cut mix during add, addition be quality of fish filling 20 ~ 40%.
Therefore, the invention has the following beneficial effects:
(1) obtain a kind of frozen minced fillets quality improver through continuous screening, optimization, compatibility is scientific and reasonable, security is good, keep frozen minced fillets local flavor on the premise of and the characteristics such as gel strength of frozen surimi, tissue morphology, moisture holding capacity, adhesion ability can be greatly improved, frozen minced fillets quality can be effectively improved；
(2) pass through the compounding frozen minced fillets quality improver that can get the present invention, processing step is simple, easily implements, to equipment no particular/special requirement, preparation cost is low.
Specific embodiment
Below by specific embodiment, the present invention will be further described.
In the present invention, if not refering in particular to, all percentages are unit of weight, and all devices and raw material are all commercially available or the industry is commonly used, and the method in following embodiments if no special instructions, is this area conventional method.
Embodiment 1
(1) in terms of antifreeze gross mass, by 30% trehalose, 10% sodium lactate, 15% vitamin c, 15% glucose, 10% sodium Diacetate, the mass percent proportioning of balance of maltodextrin weighs each component, stand-by；In terms of water-loss reducer gross mass, by 40% propane diols, 20% casein sodium, 20% sucrose ester, 30% sodium carbonate, the mass percent proportioning of balance of sodium citrate weighs each component, stand-by；In terms of gel enhancing agent gross mass, by 10% calcium propionate, 10% cystine, 10% polydextrose, 10% soybean dietary fiber, 20% sodium gluconate, 30% egg white powder, 30% soybean protein, the mass percent proportioning of balance of konjaku powder weighs each component, stand-by；
(2) in terms of frozen minced fillets quality improver gross mass, by 10% antifreeze, 30% water-loss reducer, above-mentioned each component is mixed by the mass percent proportioning of balance of gel enhancing agent, obtains final product frozen minced fillets quality improver.
Embodiment 2
(1) in terms of antifreeze gross mass, by 20% trehalose, 5% sodium lactate, 10% vitamin c, 10% glucose, 5% sodium Diacetate, the mass percent proportioning of balance of maltodextrin weighs each component, stand-by；In terms of water-loss reducer gross mass, by 30% propane diols, 10% casein sodium, 10% sucrose ester, 20% sodium carbonate, the mass percent proportioning of balance of sodium citrate weighs each component, stand-by；In terms of gel enhancing agent gross mass, by 5% calcium propionate, 5% cystine, 5% polydextrose, 5% soybean dietary fiber, 10% sodium gluconate, 20% egg white powder, 20% soybean protein, the mass percent proportioning of balance of konjaku powder weighs each component, stand-by；
(2) in terms of frozen minced fillets quality improver gross mass, by 5% antifreeze, 20% water-loss reducer, above-mentioned each component is mixed by the mass percent proportioning of balance of gel enhancing agent, obtains final product frozen minced fillets quality improver.
Embodiment 3
(1) in terms of antifreeze gross mass, by 25% trehalose, 7% sodium lactate, 12% vitamin c, 12% glucose, 7% sodium Diacetate, the mass percent proportioning of balance of maltodextrin weighs each component, stand-by；In terms of water-loss reducer gross mass, by 35% propane diols, 15% casein sodium, 15% sucrose ester, 25% sodium carbonate, the mass percent proportioning of balance of sodium citrate weighs each component, stand-by；In terms of gel enhancing agent gross mass, by 7% calcium propionate, 8% cystine, 8% polydextrose, 7% soybean dietary fiber, 15% sodium gluconate, 25% egg white powder, 25% soybean protein, the mass percent proportioning of balance of konjaku powder weighs each component, stand-by；
(2) in terms of frozen minced fillets quality improver gross mass, by 7% antifreeze, 25% water-loss reducer, above-mentioned each component is mixed by the mass percent proportioning of balance of gel enhancing agent, obtains final product frozen minced fillets quality improver.
The processing process of frozen minced fillets is: adopt meat → rinsing → dehydration → refined filtration → cut mix → pack quick-frozen, the frozen minced fillets quality improver of the present invention process frozen minced fillets when concrete application method be: carry out cutting mix technique when, add frozen minced fillets quality improver in the flesh of fish, addition is the 20 ~ 40% of flesh of fish quality.
The frozen minced fillets quality improver of the present invention can substantially improve the characteristics such as the gel strength of frozen minced fillets, tissue morphology, moisture holding capacity, adhesion ability, improve the freezing quality of frozen minced fillets, be worth popularization and application in the processing of frozen minced fillets.
Embodiment described above is one kind preferably scheme of the present invention, and not the present invention is made with any pro forma restriction, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (3)
1. a kind of frozen minced fillets quality improver, it is characterized in that, described frozen minced fillets quality improver is grouped into by the group of following mass percent: 5 ~ 10% antifreezes, 20 ~ 30% water-loss reducers, balance of gel enhancing agent, wherein, described antifreeze is grouped into by the group of following mass percent: 20 ~ 30% trehaloses, 5 ~ 10% sodium lactates, 10 ~ 15% vitamin cs, 10 ~ 15% glucose, 5 ~ 10% sodium Diacetates, balance of maltodextrin；Described water-loss reducer is grouped into by the group of following mass percent: 30 ~ 40% propane diols, 10 ~ 20% casein sodiums, 10 ~ 20% sucrose esters, 20 ~ 30% sodium carbonate, balance of sodium citrate；Described gel enhancing agent is grouped into by the group of following mass percent: 5 ~ 10% calcium propionates, 5 ~ 10% cystines, 5 ~ 10% polydextroses, 5 ~ 10% soybean dietary fibers, 10 ~ 20% sodium gluconates, 20 ~ 30% egg white powders, 20 ~ 30% soybean proteins, balance of konjaku powder.
2. a kind of frozen minced fillets quality improver preparation method as claimed in claim 1 is it is characterised in that concretely comprise the following steps: weighs after each component in frozen minced fillets quality improver by said ratio, each component is mixed.
3. application in frozen minced fillets for a kind of frozen minced fillets quality improver as claimed in claim 1.
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| CN109007776A (en) * | 2018-06-13 | 2018-12-18 | 福建农林大学 | A kind of Chinese style meat dish compounding water-retaining agent and its preparation method and application |
| CN109007779A (en) * | 2018-06-13 | 2018-12-18 | 福建农林大学 | A kind of frozen minced fillets compounding water-retaining agent and its preparation method and application |
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| CN109007779B (en) * | 2018-06-13 | 2021-07-23 | 福建农林大学 | Frozen minced fillet compound water-retaining agent and preparation method and application thereof |
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| CN110050966B (en) * | 2019-03-29 | 2022-03-08 | 浙江省海洋水产研究所 | Quality improver for fine-spot round-toe crab meat recombined product and preparation method thereof |
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Application publication date: 20170118 |