CN106509332A - Preparation method for silver carp meat protein soft gel - Google Patents
Preparation method for silver carp meat protein soft gel Download PDFInfo
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- CN106509332A CN106509332A CN201611190863.5A CN201611190863A CN106509332A CN 106509332 A CN106509332 A CN 106509332A CN 201611190863 A CN201611190863 A CN 201611190863A CN 106509332 A CN106509332 A CN 106509332A
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- sillver
- fish
- soft gel
- gel
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- 238000002360 preparation method Methods 0.000 title claims abstract description 60
- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 15
- 108010070551 Meat Proteins Proteins 0.000 title abstract 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000004472 Lysine Substances 0.000 claims abstract description 38
- 238000001514 detection method Methods 0.000 claims abstract description 4
- 239000012496 blank sample Substances 0.000 claims abstract description 3
- 239000000523 sample Substances 0.000 claims description 48
- 241000251468 Actinopterygii Species 0.000 claims description 42
- 238000004140 cleaning Methods 0.000 claims description 29
- 101150014408 MINDY3 gene Proteins 0.000 claims description 25
- 101100005010 Mus musculus Ca8 gene Proteins 0.000 claims description 25
- 101150111716 ankrd1 gene Proteins 0.000 claims description 25
- 238000012360 testing method Methods 0.000 claims description 23
- 238000000605 extraction Methods 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003153 chemical reaction reagent Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 230000000704 physical effect Effects 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 2
- 108010028690 Fish Proteins Proteins 0.000 description 59
- 239000000499 gel Substances 0.000 description 40
- 239000012460 protein solution Substances 0.000 description 19
- 239000000243 solution Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000007792 addition Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000720946 Hypophthalmichthys molitrix Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for silver carp meat protein soft gel and relates to the technical field of the quality improvement of aquatic products. The magnitude of breaking force serves as the standard for judging the strength of the gel, detection results are compared with detection data of a blank sample according to changes, caused by adding lysine, of the strength of the silver carp meat protein soft gel, and thus whether the lysine added silver carp meat protein soft gel is soft gel or not is judged. The high-protein and high-nutrition silver carp meat protein soft gel easy to eat and suitable for special people such as the old and patients is prepared.
Description
Technical field
The present invention relates to aquatic products quality-improving technical field, more particularly to the soft gel system of high-quality Hypophthalmichthys molitrix high concentration albumen
The production of product.
Background technology
Fish product mouthfeel is soft, easy to digest, nutritious, and has many dietetic therapy effects, blue or green by consumers in general
Look at.But as general minced fish gellike product belongs to high salt product, the consumption main force is vast young consumers, which is higher to contain
Salt amount and stronger elasticity, chewiness are difficult to the special populations such as suitable old people, patient and eat.Many Zhou Suozhi, minced fish albumen system
The preparation of product be fish protein salt it is molten after gel is formed by thermal induction method, if reducing the salinity in product, can be because of
Fish protein it is insoluble without formed gel.Therefore in order to the less salt gel for obtaining high concentration albumen is then needed by addition
Different additive is improving the dissolubility of albumen.Research at present focuses primarily upon CaCl2、MgCl2, phosphate etc. is to fish protein
The impact of physicochemical property, and research and application that aminoacid is affected on sillver carp proteins Gelatin Quality then have no report.The present invention
The angle changing of the fish protein gelling value performance caused from lysine is cut, is objectively commented according to the size of gel strength
Impact of the valency lysine to fish protein Gelatin Quality, the preparation to oppress soft gel provide feasible theoretical foundation, by this
Method can obtain high protein, high nutrition, the easily edible soft gel product of the flesh of fish, meet in the special groups such as patient, old people
Demand.
The content of the invention
The angle changing incision of the fish protein gelling value performance that the present invention causes from lysine, according to gel strength
Size objectively evaluate impact of the lysine to fish protein Gelatin Quality.
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Frozen centrifugation is carried out, fish protein solution is finally given, 4 DEG C of refrigerators are placed on, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 1～50mM.The each sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, place in 4 DEG C of refrigerators
12h, it is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) it is last using the size of Fracture Force as the standard for passing judgment on gelling value performance, sillver carp proteins are evaluated with this and is coagulated
The intensity size of glue, according to testing result compared with blank sample detection data, so as to evaluate the Hypophthalmichthys molitrix meat of addition lysine
Whether protein gel is soft gel.
Wherein described the step of (3), is specifically carried out as steps described below：Fish protein solution after extraction is dispensed into into 15
In individual small beaker, it is one group per three, while adding lysine so that the final concentration of 1～50mM of lysine.By above-mentioned preparation
Each sample carry out two-period form heating (first 60min is heated at 40 DEG C, then heat 30min at 90 DEG C), be then placed in frozen water
In cool down rapidly, 12h is placed in 4 DEG C of refrigerators, it is standby.
This method result shows：With not plus lysine fresh fish protein compared with, when lysine addition 1mM～
When changing between 50mM, there is different degrees of change in gel strength.After this is possibly due to add lysine, on the one hand, band
The lysine of positive electricity can be combined with electronegative fish protein, so that the chance be combineding with each other between fish protein is reduced,
The aggregation of fish protein is inhibited to a certain extent；On the other hand, after adding lysine, the pH value of solution increased, and make
The electrostatic repulsion obtained between fish protein strengthens, and this can also suppress protein aggregation, so that the gel strength for ultimately forming subtracts
It is weak.As the addition of lysine is different, lysine is different from the change degree of the combination degree of fish protein and solution ph,
So that under different lysine additions, the gel strength for measuring is also different.
Specific embodiment
Comparative example：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：The fish protein solution of extraction is carried out into two-period form heating, then rapidly
Cooling, places 12h in 4 DEG C of refrigerators, standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 52.7 ± 1.13g, and gel strength is stronger.
Embodiment 1：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 1mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators, it is standby
With；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 19.6 ± 0.72g, and gel strength is compared with comparative example significance decrease.
Embodiment 2：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 5mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators, it is standby
With；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 17.5 ± 0.62g, and gel strength is compared with comparative example significance decrease.
Embodiment 3：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 10mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators,
It is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 15.1 ± 0.87g, and gel strength is compared with comparative example significance decrease.
Embodiment 4：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 20mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators,
It is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 18.9 ± 1.13g, and gel strength is compared with comparative example significance decrease.
Embodiment 5：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 30mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators,
It is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 16.1 ± 0.55g, and gel strength is compared with comparative example significance decrease.
Embodiment 6：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 40mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators,
It is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 17.3 ± 1.04g, and gel strength is compared with comparative example significance decrease.
Embodiment 7：
The preparation of the cleaning for including the flesh of fish of the invention, peeling, the extraction of fish protein, the measure of protein content and sample,
The programs such as texture properties measure, data processing, concrete production technology are as follows：
The preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of fish protein：Corresponding solution and reagent are sequentially added on request in the back flesh of fish of minced fish shape
Extracted, finally given fish protein solution, be placed on 4 DEG C of refrigerators, it is standby；
(3) preparation of fish protein gel sample：Add lysine in the fish protein solution for extracting so that lysine
Concentration be 50mM.The sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, 12h is placed in 4 DEG C of refrigerators,
It is standby；
(4) texture properties are determined：Instrument is the production of Stable Micro Systems companies of Britain
TA.XT.Plus physical properties of food instrument, chooses P/0.5 cylinder probes, carries out pressure test, and it is 1.5mm/s to arrange preparation speed；Survey
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) Jing is determined, and the Fracture Force of this group of sample is 16.2 ± 1.01g, and gel strength is compared with comparative example significance decrease.
Claims (6)
1. the preparation method of the soft gel of a kind of sillver carp proteins, it is characterised in that carry out as steps described below：
(1) cleaning oppressed, peeling：Aristichthys nobiliss are rinsed well with clear water, the back flesh of fish, cleaning, peeling is chosen；
(2) extraction of sillver carp proteins：Corresponding solution is sequentially added on request in the back flesh of fish of minced fish shape and reagent enters
Row frozen centrifugation, finally gives sillver carp proteins solution, is placed on 4 DEG C of refrigerators, standby；
(3) preparation of sillver carp proteins gel sample：Add lysine in the sillver carp proteins solution for extracting so that lysine
Concentration be 1～50mM, each sample of above-mentioned preparation is carried out into two-period form heating, it is then rapid to cool down, place in 4 DEG C of refrigerators
12h, it is standby；
(4) texture properties are determined：
(5) it is last using the size of Fracture Force as the standard for passing judgment on gelling value performance, sillver carp proteins gel is evaluated with this
Intensity size, according to testing result compared with blank sample detection data, so as to evaluate the sillver carp proteins of addition lysine
Whether gel is soft gel.
2. the preparation method of the soft gel of a kind of sillver carp proteins according to claim 1, it is characterised in that wherein described
Step (3) is specifically carried out as steps described below：Sillver carp proteins solution after extraction is dispensed in 15 small beakers, per three
For one group, while adding lysine so that the final concentration of 1～50mM of lysine.
3. the preparation method of the soft gel of a kind of sillver carp proteins according to claim 1, it is characterised in that wherein described
Step (3) is specifically carried out as steps described below：The each sample of above-mentioned preparation is carried out into the two-period form heating i.e. first heating at 40 DEG C
60min, then 30min is heated at 90 DEG C, cooled down in being then placed in frozen water rapidly, 12h is placed in 4 DEG C of refrigerators, it is standby.
4. the preparation method of the soft gel of a kind of sillver carp proteins according to claim 1, it is characterised in that wherein described
Step (4) instrument is the TA.XT.Plus physical properties of food instrument of Stable Micro Systems companies of Britain production, is chosen
P/0.5 cylinder probes, carry out pressure test.
5. the preparation method of the soft gel of a kind of sillver carp proteins according to claim 1, it is characterised in that wherein described
It is 1.5mm/s that step (4) arranges preparation speed；Test speed is 1.0mm/s.
6. the preparation method of the soft gel of a kind of sillver carp proteins according to claim 1, it is characterised in that wherein described
After step (4), degree of testing the speed is 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed.
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| CN201611190863.5A CN106509332B (en) | 2016-12-21 | 2016-12-21 | A kind of preparation method of the soft gel of sillver carp proteins |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673811A (en) * | 2019-01-16 | 2019-04-26 | 江苏大学 | A kind of method that high concentration myosin maintains liquid at high temperature |
| CN113598331A (en) * | 2021-07-15 | 2021-11-05 | 江苏大学 | Method for preparing snakehead-basic tail shrimp paste product |
| CN115152980A (en) * | 2022-07-29 | 2022-10-11 | 陕西科技大学 | Meat protein jelly and preparation method thereof |
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| CN103609835A (en) * | 2013-11-22 | 2014-03-05 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
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