CN106912554A - A kind of phosphate-free water-retaining agent and its application method for peeled shrimp - Google Patents
A kind of phosphate-free water-retaining agent and its application method for peeled shrimp Download PDFInfo
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- CN106912554A CN106912554A CN201710124217.7A CN201710124217A CN106912554A CN 106912554 A CN106912554 A CN 106912554A CN 201710124217 A CN201710124217 A CN 201710124217A CN 106912554 A CN106912554 A CN 106912554A
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The present invention relates to marine products processing field, more particularly to a kind of phosphate-free water-retaining agent and its application method for peeled shrimp.The water-loss reducer is made up of following raw material：35 parts of 80 120 parts of water, 10 15 parts of salt, 35 parts of sodium phytate, 12 parts of sodium acid carbonate, 58 parts of sodium citrate, 10 15 parts of sorbierite, 20 30 parts of tremella polysaccharides, 30 45 parts of konjaku glucomannan and polysaccharase.Water-loss reducer of the invention can be prevented effectively from freezing shrimp meat albuminous degeneration and peroxidating during preservation, peeled shrimp is kept better quality, and manufacture craft is simple, pollution-free.
Description
Technical field
The present invention relates to marine products processing field, more particularly to a kind of phosphate-free water-retaining agent and its user for peeled shrimp
Method.
Background technology
Band when ocean prawn is due to high protein, high moisture content, easily because of polyphenol oxidase catalyzed oxidizing brown stain, capture
The features such as having a large amount of microorganisms in water, if therefore prawn capture after without any treatment, it is easily putrid and deteriorated, have a strong impact on its city
Field flow is logical and sells.The fresh-keeping conventional low temperature of traditional shrimps and fresh chemically, but can there is different degrees of chemistry in fresh chemically
Reagent is remained, so as to influence eater healthy, American-European countries is controlled very the drug residue of import peeled shrimp in recent years
Strictly, therefore the development of fresh chemically this method is subject to certain restrictions.Low temperature storing and transporting method is to be most widely used, and is also most
It is a kind of simple preservation method, wherein refrigerating（4~8℃）With micro- jelly preservation（-2~-3℃）The enzyme in shrimp and micro- life can only be made
The activity of thing is subject to a certain degree of suppression, and some internal biochemical reactions still can proceed, and freshness date is shorter：And freeze
Hide（-12~23℃）About more than 90% moisture freezes during shrimp can be made, and the growth of the activity and microorganism of enzyme is almost subject to completely
Suppress, so that it is able to long term storage.Yet with aquatic products internal most of moisture glaciation, volume are asked in the cold storage phase
Increase, produces internal pressure, and so as to the meat to frozen product, local flavor bring change, frozen product still can occur tissue matter in frozen storage
Amount deteriorates.
Muscle water-retaining property (WHC) also known as being waterpower or retention ability, refer to muscle refrigerating, freeze, thaw, pickling, rubbing, cutting
During the working process such as mixing, heating, the holding capacity of original moisture and the moisture being added in muscle to muscle.Muscle
Water-retaining property depend primarily on muscle to being difficult the holding capacity of circulating water.Percentage of water loss is shown as under external force from muscle egg
The amount of liquid discharged in white matter system or the moisture lost through certain hour account for the percentage of meat weight before dehydration.Muscle water conservation
Property and percentage of water loss have certain correlation, muscle water-retaining property is stronger, represents that percentage of water loss is lower, and meat is soft, and meat is better.
Polyphosphate is the important food quality modifying agent of a class, and traditional aquatic products water-loss reducer can be reduced effectively
The loss of aquatic products moisture and nutritional ingredient in processing, transport and in storage, keeps product tenderness, improves yield rate, but
The harmful meat products local flavor of excessive use phosphate, phosphate in higher concentrations (0.4%-0.5%), can produce gold beastly
Category astringent taste, consumption crosses conference causes product special flavour to deteriorate, and institutional framework is coarse.And in less than certain limit, it is found that phosphoric acid
Salt has offending rear taste in emulsifying product.Additionally, tripolyphosphate salt hydrolysis can be converted into orthophosphates in meat products,
Precipitation is produced, transparent or semitransparent crystal occurs at the storage period of meat products, its surface or tangent plane, result in
Meat products surface occurs in that " snowflake " or " crystallization " phenomenon.And long-term a large amount of intake phosphate can cause other Thyroid Gland Swell,
The diseases such as Calcified renal insufficiency, hypocalcemia, so that serious harm is healthy.Application publication number CN102860568A,
The Chinese patent of Shen Qing Publication day 2013.01.09 discloses a kind of aquatic product fresh keeping agent, and the antistaling agent is weight components
It is soluble in water to be formulated：Calgon, sodium tripolyphosphate, pyrophosphoric acid
Sodium three ratio is 10:2:1, and three's gross weight accounts for the 50 ~ 57% of antistaling agent gross weight, sodium alginate 15 ~ 20%, Vitamin C
Acid 5 ~ 10%, glycerine 2 ~ 10%.The antistaling agent improves the water-retaining property of aquatic products using phosphate as water-loss reducer, reduces aquatic products water
On the one hand the loss for dividing, but the phosphate content at least 50% in the antistaling agent, excessive phosphate can be such that aquatic products produce not
Happy metal astringent taste, and musculature is become coarse, the local flavor and mouthfeel of aquatic products are influenceed, on the other hand, consumer's food
Can cause blood clotting, do harm to huamn body with phosphatic aquatic products are excessively added.
For the counter productive for solving to be brought during polyphosphate use, phosphate substitute has been directed to both at home and abroad
Application start research.
The content of the invention
It is an object of the invention in order to solve existing water-loss reducer to aquatic products water retention less and defect not environmentally,
And a kind of natural green is provided, the phosphate-free water-retaining agent and its application method for peeled shrimp of Water-saving effect.
To realize the purpose of the present invention, adopt the following technical scheme that：
A kind of phosphate-free water-retaining agent for peeled shrimp, it is made up of following raw material：Water 80-120 parts, salt 10-15 parts, phytic acid
Sodium 3-5 parts, sodium acid carbonate 1-2 parts, sodium citrate 5-8 parts, sorbierite 10-15 parts, tremella polysaccharides 20-30 parts, konjak portuguese gansu polyose
Sugared 30-45 parts and polysaccharase 3-5 parts.
The application method of the described phosphate-free water-retaining agent for peeled shrimp, comprises the following steps that：
（1）Salt is dissolved in into water stirring half an hour；
（2）Sodium phytate, sodium acid carbonate, sodium citrate, sorbierite, tremella polysaccharides, konjaku glucomannan and many are weighed according to proportioning
Carbohydrase each component, and and step（1）Mixed liquor is well mixed to obtain water-loss reducer, preserves stand-by at being placed in 4-10 DEG C；
（3）The peeled shrimp for decaptitating, shelling is soaked in step（2）In the water-loss reducer of preparation, solid-liquid ratio is 1:7-8 mass volume ratios,
Soak time is 30-60min, is stirred once per 10min；Peeled shrimp is pulled out to drain, it is drained can according to production requirement do into
The processing of one step.
Wherein tealeaves is black tea or oolong tea.
Wherein the mass ratio of tremella polysaccharides and konjaku glucomannan is 2:3.
Wherein polysaccharase is the 1,4 beta-glucanase or zytase of food-grade.
The present invention has advantages below compared with the prior art：
（1）The konjaku glucomannan of present invention addition is a kind of macromolecule polysaccharide, is average molecular matter in natural plant polyose
Amount and the larger polysaccharide of molecule diffusance, hydratability are strong, and with excellent thickening property and good water solubility, and it is logical
The destruction for suppressing peeled shrimp intramuscular ice crystal is crossed, is prevented myoglobulin heavy chain from denaturation occurring and is played maintenance peeled shrimp muscle protein
The effect of matter conformational stability；
（2）Tremella polysaccharides water-retaining property evaporation rate of the invention is slow, can adjust solution viscosity, effectively reduces solvent under freezing state
The formation of middle ice crystal so that peeled shrimp surface forms diaphragm, effectively prevents that peeled shrimp is oxidized and external microbial infects, and protects
Aqueous energy is good；
（3）The present invention can improve hydroxyl activity in konjaku glucomannan and each molecule of tremella polysaccharides with polysaccharase as initiator, help
Konjaku glucomannan and tremella polysaccharides is helped more preferably to be polymerized each other；
（4）The sodium citrate of present invention addition can with the water soluble complex of the multivalent ion chela synthesizing stable such as iron, copper, calcium, magnesium,
The vigor that peeled shrimp respectively organizes enzyme is substantially reduced, further slows down the rate of deterioration of peeled shrimp；
（5）The sodium phytate of present invention addition has extremely strong chelant to act on metal ion, with stronger inoxidizability and color protection
Property, effectively prevent peeled shrimp from xanthochromia and other color changes occurring, additionally, sodium phytate can also make in the present invention konjaku glucomannan and
The active principles such as tremella polysaccharides rapidly and uniformly penetrate into and are come into force in peeled shrimp body, reach quick fresh-keeping effect；
（6）The present invention is protected using natural fresh-keeping, water conservation raw material, foodsafety, improves the warp of aquatic products processing enterprise
Ji benefit.
Specific embodiment
For further disclosure is of the invention rather than limitation, below in conjunction with example, the present invention is described in further detail.
Embodiment 1
A kind of phosphate-free water-retaining agent for peeled shrimp, it is made up of following raw material：80 parts of water, 10 parts of salt, 3 parts of sodium phytate,
1 part of sodium acid carbonate, 6 parts of sodium citrate, 10 parts of sorbierite, 20 parts of tremella polysaccharides, 30 parts of konjaku glucomannan and 1,4 beta-glucanase
3 parts.
The application method of the described phosphate-free water-retaining agent for peeled shrimp, comprises the following steps that：
（1）Salt is dissolved in into water stirring half an hour；
（2）According to proportioning weigh sodium phytate, sodium acid carbonate, sodium citrate, sorbierite, tremella polysaccharides, konjaku glucomannan and β-
Dextranase each component, and and step（1）Filtrate is well mixed to obtain water-loss reducer, preserves stand-by at being placed in 4 DEG C；
（3）The peeled shrimp for decaptitating, shelling is soaked in step（2）In the water-loss reducer of preparation, solid-liquid ratio is 1:7 mass volume ratios, leaching
The bubble time is 60min, is stirred once per 10min；Peeled shrimp is pulled out to drain, it is drained to be done further according to production requirement
Processing.
Embodiment 2
A kind of phosphate-free water-retaining agent for peeled shrimp, it is made up of following raw material：100 parts of water, 12 parts of salt, 4 parts of sodium phytate,
1 part of sodium acid carbonate, 6 parts of sodium citrate, 12 parts of sorbierite, 23 parts of tremella polysaccharides, 36 parts of konjaku glucomannan and 1,4 beta-glucanase
4 parts.
The application method of the described phosphate-free water-retaining agent for peeled shrimp, comprises the following steps that：
（1）Salt is dissolved in into water stirring half an hour；
（2）According to proportioning weigh sodium phytate, sodium acid carbonate, sodium citrate, sorbierite, tremella polysaccharides, konjaku glucomannan and β-
Dextranase each component, and and step（1）Filtrate is well mixed to obtain water-loss reducer, preserves stand-by at being placed in 6 DEG C；
（3）The peeled shrimp for decaptitating, shelling is soaked in step（2）In the water-loss reducer of preparation, solid-liquid ratio is 1:7 mass volume ratios, leaching
The bubble time is 60min, is stirred once per 10min；Peeled shrimp is pulled out to drain, it is drained to be done further according to production requirement
Processing.
Embodiment 3
A kind of phosphate-free water-retaining agent for peeled shrimp, it is made up of following raw material：120 parts of water, 14 parts of salt, 5 parts of sodium phytate,
2 parts of sodium acid carbonate, 8 parts of sodium citrate, 15 parts of sorbierite, 25 parts of tremella polysaccharides, 39 parts of konjaku glucomannan and zytase 5
Part.
The application method of the described phosphate-free water-retaining agent for peeled shrimp, comprises the following steps that：
（1）Salt is dissolved in into water stirring half an hour；
（2）Sodium phytate, sodium acid carbonate, sodium citrate, sorbierite, tremella polysaccharides, konjaku glucomannan and wood are weighed according to proportioning
Dextranase each component, and and step（1）Filtrate is well mixed to obtain water-loss reducer, preserves stand-by at being placed in 10 DEG C；
（3）The peeled shrimp for decaptitating, shelling is soaked in step（2）In the water-loss reducer of preparation, solid-liquid ratio is 1:7 mass volume ratios, leaching
The bubble time is 60min, is stirred once per 10min；Peeled shrimp is pulled out to drain, it is drained to be done further according to production requirement
Processing.
Beneficial effects of the present invention are further illustrated by specific experiment again below：
Experimental group：Peeled shrimp obtained by embodiment 1-3 is packaged into bag, vacuumizing carries out controlled atmospheric packing, be placed at -25 ~ -15 DEG C
Refrigeration 10 days.
Blank control group：Freezed to death with trash ice after fresh and alive prawn is captured, decaptitate and shell, cleaning is obtained peeled shrimp after draining, will
Peeled shrimp is placed in -30 DEG C of snap frozens 6 hours, is then packaged into bag, and vacuumizing carries out controlled atmospheric packing, cold at being placed in -25 ~ -15 DEG C
Hide 10 days.
Commercially available water-loss reducer experimental group：Commercially available water-loss reducer is changed into from water-loss reducer unlike experimental group（The fragrant food in Xiamen nine has
Limit company）, other operations are as experimental group.
The sensory evaluation standard of table 1
The 10th day Analyses Methods for Sensory Evaluation Results of each group peeled shrimp of table 2
The testing result of each group peeled shrimp of table 3
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with repair
Decorations, should all belong to covering scope of the invention.
Claims (4)
1. a kind of phosphate-free water-retaining agent for peeled shrimp, it is characterised in that：It is made up of following raw material：Water 80-120 parts, salt
10-15 parts, sodium phytate 3-5 parts, sodium acid carbonate 1-2 parts, sodium citrate 5-8 parts, sorbierite 10-15 parts, tremella polysaccharides 20-30
Part, konjaku glucomannan 30-45 parts and polysaccharase 3-5 parts.
2. phosphate-free water-retaining agent according to claim 1, it is characterised in that：The mass ratio of tremella polysaccharides and konjaku glucomannan
It is 2:3.
3. phosphate-free water-retaining agent according to claim 1, it is characterised in that：Polysaccharase is the 1,4 beta-glucanase or wood of food-grade
Dextranase.
4. it is a kind of as claimed in claim 1 be used for peeled shrimp phosphate-free water-retaining agent application method, it is characterised in that：Specific steps are such as
Under：
（1）Salt is dissolved in into water stirring half an hour；
（2）Sodium phytate, sodium acid carbonate, sodium citrate, sorbierite, tremella polysaccharides, konjaku glucomannan and many are weighed according to proportioning
Carbohydrase each component, and and step（1）Mixed liquor is well mixed to obtain water-loss reducer, preserves stand-by at being placed in 4-10 DEG C；
（3）The peeled shrimp for decaptitating, shelling is soaked in step（2）In the water-loss reducer of preparation, solid-liquid ratio is 1:7-8 mass volume ratios,
Soak time is 30-60min, is stirred once per 10min；Peeled shrimp is pulled out to drain, it is drained can according to production requirement do into
The processing of one step.
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| CN201710124217.7A CN106912554A (en) | 2017-03-03 | 2017-03-03 | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258876A (en) * | 2017-07-06 | 2017-10-20 | 舟山出入境检验检疫局综合技术服务中心 | A kind of processing method for strengthening peeled shrimp fresh-keeping effect |
| CN107593876A (en) * | 2017-10-21 | 2018-01-19 | 福清朝辉水产食品有限公司 | The phosphate-free water-retaining agent using algin oligosaccharide liposome as main component for peeled shrimp |
| CN108056162A (en) * | 2018-01-03 | 2018-05-22 | 广州聚禅现代农业研究院有限公司 | A kind of lichee bacterium antistaling agent |
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
| CN113226056A (en) * | 2018-11-01 | 2021-08-06 | 佛罗里达食品产品有限责任公司 | Rice bran extract compositions, methods of making and using the same |
| CN114794410A (en) * | 2022-05-18 | 2022-07-29 | 华中农业大学 | Shrimp meat modifier and method for improving quality of shrimp meat |
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| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
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Application publication date: 20170704 |