CN109480215A - A kind of surimi product and preparation method thereof - Google Patents
A kind of surimi product and preparation method thereof Download PDFInfo
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- CN109480215A CN109480215A CN201811306970.9A CN201811306970A CN109480215A CN 109480215 A CN109480215 A CN 109480215A CN 201811306970 A CN201811306970 A CN 201811306970A CN 109480215 A CN109480215 A CN 109480215A
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- surimi product
- oxidant
- colloidal sol
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- 235000019465 surimi Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 65
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 60
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 59
- 239000002502 liposome Substances 0.000 claims abstract description 35
- 239000002131 composite material Substances 0.000 claims abstract description 32
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000005457 ice water Substances 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 239000003995 emulsifying agent Substances 0.000 claims description 25
- 239000006210 lotion Substances 0.000 claims description 23
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 14
- 125000005456 glyceride group Chemical group 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000008363 phosphate buffer Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000008236 heating water Substances 0.000 claims description 10
- 230000003064 anti-oxidating effect Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 8
- 210000000936 intestine Anatomy 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 229960004756 ethanol Drugs 0.000 claims description 7
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- 235000013305 food Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- -1 diacetyl tartarate Chemical compound 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000002390 rotary evaporation Methods 0.000 claims description 4
- 101100008044 Caenorhabditis elegans cut-1 gene Proteins 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims description 2
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000000872 buffer Substances 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims description 2
- 229960004999 lycopene Drugs 0.000 claims description 2
- 235000012661 lycopene Nutrition 0.000 claims description 2
- 239000001751 lycopene Substances 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 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 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims 2
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 claims 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims 1
- 244000017020 Ipomoea batatas Species 0.000 claims 1
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- 239000001168 astaxanthin Substances 0.000 claims 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims 1
- 229940022405 astaxanthin Drugs 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000019832 sodium triphosphate Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000787 lecithin Substances 0.000 abstract description 4
- 229940067606 lecithin Drugs 0.000 abstract description 4
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- 230000000050 nutritive effect Effects 0.000 abstract description 3
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- 239000000047 product Substances 0.000 description 30
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
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- 239000007864 aqueous solution Substances 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
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- IITIZHOBOIBGBW-UHFFFAOYSA-N 3-ethyl-2h-1,3-benzothiazole Chemical compound C1=CC=C2N(CC)CSC2=C1 IITIZHOBOIBGBW-UHFFFAOYSA-N 0.000 description 1
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- 108010019160 Pancreatin Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
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- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000004770 neurodegeneration Effects 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of surimi product and preparation method thereof, the surimi product by following quality proportioning raw material form: 80~100 parts of frozen minced fillets, 1~4 part of edible salt, 0.1~0.5 part of composite phosphate, 0~4 part of ice water, 0~5 part of white granulated sugar, 4~12 parts of composite starch, 1~15 part of anti-oxidant liposome.Antioxidant of the present invention is natural animal-plant extract, can become the functional characteristic ingredient of surimi product, while also can provide nutritional ingredient for human body；It is liposomal encapsulated using natural soybean lecithin progress, it is not only at low cost, and also lecithin inherently has multiple functions nutritive peculiarity, is very beneficial to human health.
Description
Technical field
This product belongs to field of processing of aquatic products, and in particular to a kind of surimi product containing anti-oxidation active substance and its
Preparation method.
Background technique
Surimi product is one kind using frozen minced fillets as raw material, by a series of low in calories, low fat being processed into, low
The aquatic products processing product of cholesterol, high protein, there is various object forms.Since it eats convenient, delicious flavour and meets existing
For people low fat healthy diet theory the features such as, it is deep to be liked by domestic and international consumer, be processing of aquatic products degree higher end
One of product is held, has vast potential for future development in China.
Demand of the consumer to more healthy lifestyles is growing, it means that food research will more collect
In in terms of development functionality food.Food with anti-oxidation characteristics be used to prevent many diseases relevant to oxidative stress more
Disease, such as cardiovascular disease, neurodegenerative disease, diabetes and cancer.Animal and plant extracts are that antioxidant is highly important
A kind of raw material sources can also be used as the constituent of functional food, and for example VC, VE, collagen extract, shrimp rouge mention
Take object, Punica granatum L. extract etc..And the encapsulating of nano liposomes the effect of being bioactive substance in a kind of raising food system and
The effective ways of stability.But currently, in terms of being applied to enhancing minced fillet functional characteristic with liposome embedded anti-oxidation active substance
Research there is not been reported at home.
Summary of the invention
The object of the present invention is to provide a kind of surimi product containing anti-oxidation active substance and preparation method thereof.
The technical solution adopted by the present invention is that:
A kind of surimi product containing anti-oxidation active substance, it is characterised in that: the surimi product is matched by following quality
The raw material of ratio forms: 80~100 parts of frozen minced fillets, 1~4 part of edible salt, 0.1~0.5 part of composite phosphate, 0~4 part of ice water,
0~5 part of white granulated sugar, 4~12 parts of composite starch, 1~15 part of antioxidant liposome；The anti-oxidant liposome is by antioxygen
Change lotion, soybean lecithin, dehydrated alcohol, phosphate buffer and glycerol to form；The soybean lecithin with it is described
Anti-oxidant lotion mass ratio be 15:1；The dehydrated alcohol, phosphate buffer, glycerol volume ratio be 12:19:1；
The additional amount of the dehydrated alcohol is calculated as 150ml/g with the quality of the anti-oxidant lotion；The anti-oxidant lotion by
Emulsifier solution and antioxidant are formulated, and the mass concentration of the emulsifier solution is 0.2~0.5%, described
The mass ratio of antioxidant and emulsifier solution is 1:9~19, and the antioxidant is that VE, lycopene or shrimp are green
Element, the emulsifier solution are formulated by diacetyl tartaric acid monodiglyceride, citric acid fatty glyceride and hot water,
The mass ratio of the diacetyl tartaric acid monodiglyceride and citric acid fatty glyceride is 1~4:1；The white granulated sugar
0 can be got with the number of ice water.
Further, the surimi product is preferably the raw material composition for pressing following mass ratio: 80~100 parts of frozen minced fillets,
1.5~3 parts of edible salt, 0.2~0.4 part of composite phosphate, 0~4 part of ice water, 0~5 part of white granulated sugar, 6~10 parts of composite starch,
5~10 parts of antioxidant liposome；The anti-oxidant liposome is by anti-oxidant lotion, soybean lecithin, dehydrated alcohol, phosphorus
Phthalate buffer and glycerol form；The mass ratio of the soybean lecithin and the anti-oxidant lotion is 15:1；Institute
The dehydrated alcohol stated, phosphate buffer, glycerol volume ratio be 12:19:1；The additional amount of the dehydrated alcohol is with described
The quality of anti-oxidant lotion be calculated as 150ml/g；The mass ratio of the antioxidant and emulsifier solution is 1:9~15,
The mass ratio of the diacetyl tartaric acid monodiglyceride, citric acid fatty glyceride is 1~4:1.
Further, the composite phosphate is calgon, sodium pyrophosphate and the trimerization phosphorus that mass ratio is 1:2:1
The mixture of sour sodium.
Further, the composite starch is potato starch, cornstarch and the tapioca that mass ratio is 2:2:1
Mixture.
Further, the anti-oxidant lotion the preparation method comprises the following steps: the emulsifier solution is slow while stirring
It is added in antioxidant, then 5~10min of homogeneous, is ultrasonically treated 10~20min, keeps two-phase mixtures uniform, obtain described
Anti-oxidant lotion.
Further, in the homogenizing process, homogeneous speed is 11000rpm/min, and homogenizing time is preferably 3~5min.
Further, the anti-oxidant liposome the preparation method comprises the following steps: soybean lecithin is dissolved in dehydrated alcohol
To mixture, then the mixture is mixed with the anti-oxidant lotion, is uniformly mixed at 80 DEG C, ultrasonic treatment 3
~5min, then removes ethyl alcohol through rotary evaporation, and phosphate buffer and glycerol is then added, and is uniformly mixed at 80 DEG C, so
Afterwards plus phosphate buffer, it is uniformly mixed, is then ultrasonically treated 3~5min, obtain the anti-oxidant liposome.
Further, rotary evaporation condition are as follows: 78~90 DEG C, 30~40r/min rotary evaporation, 0.5~1h.
Further, the emulsifier solution is specifically prepared as follows: by diacetyl tartarate Dan Shuan
Glyceride and citric acid fatty glyceride mix, and are dispersed in 55~65 DEG C of hot water, impregnate 3~5min, then water-bath is stirred
5~10min, 5~10min of ultrasound are mixed, the emulsifier solution is obtained.
Further, the preparation method of the novel surimi product of the anti-oxidant liposome of addition of the present invention specifically according to
Following steps carry out:
(1) raw material has been taken in mass ratio, after frozen minced fillets defrosting 3-4 hours, is placed in that cutmixer is hollow to cut 1~3min；
It by edible salt plus half quality into the frozen minced fillets, cuts and mixes 1~2min, then by remaining edible salt and half quality
Anti-oxidant liposome is added in the frozen minced fillets, is cut and is mixed 1~2min and obtain minced fillet colloidal sol；By remaining anti-oxidant liposome
It is added in the minced fillet colloidal sol, cuts and mix 1~2min；By composite phosphate plus half quality into the minced fillet colloidal sol,
It cuts and mixes 1~2min, then remaining composite phosphate is added in the minced fillet colloidal sol, cut and mix 1~2min, meanwhile, it is mixed while cutting
Ice water is added in side；It by white granulated sugar plus half quality into the minced fillet colloidal sol, cuts and mixes 1~2min, then by remaining white granulated sugar
It is added in the minced fillet colloidal sol, cuts and mix 1~2min；Finally add half quality into the minced fillet colloidal sol composite starch,
It cuts and mixes 1~2min, then remaining composite starch is added in the minced fillet colloidal sol, cut and mix 1~2min, obtain deployed fish
Rotten colloidal sol；During whole operation, temperature is controlled at 10 DEG C or less；
(2) the deployed minced fillet colloidal sol obtained according to step (1) is filled in casing, and casing both ends is sealed, so
40 DEG C of heating water bath 30min~60min afterwards, then 90 DEG C of 20~30min of heating water bath, take out fish intestines and cool down 20min immediately, cold
It hides up to the surimi product with anti-oxidation function.
Further, in step (2), obtained surimi product is preferably kept in 4 DEG C of refrigerators and stores.
The present invention, using liposomal encapsulated method, antioxidant is emulsified using soybean lecithin, antioxidant as raw material
After be encapsulated in liposome, be then added in minced fillet, preparation can to human body provide antioxidant and nutrition minced fillet
Product.It is at a fairly low that liposomal encapsulated cost is carried out using lecithin, will not cause any food legislation problem, and lecithin
With required polyunsaturated fatty acid, it is recognized that have nutritive value.Moreover, phospholipid of natural soybean can be mutual with cell membrane
Effect changes their fatty acid composition.It carries out liposomal encapsulated using phosphatide and is added in minced fish gel to reinforcement
The allomeric function design of product has contributed much.
Compared with existing product, the beneficial effects of the present invention are:
(1) antioxidant of the present invention is natural animal-plant extract, can become the function of surimi product
Energy characteristic ingredient, while also nutritional ingredient can be provided for human body.
(2) antioxidant is encapsulated in liposome, can with effective protection its from thermal degradation or with gel-type vehicle phase
Interaction, so that surimi product has anti-oxidation function characteristic.
(3) liposomal encapsulated using natural soybean lecithin progress, it is not only at low cost, and also lecithin inherently has
Multiple functions nutritive peculiarity, is very beneficial to human health.
Specific embodiment
The present invention program is further described combined with specific embodiments below, but protection scope of the present invention is not limited to
This.
Embodiment 1:
(1) 0.1g diacetyl tartaric acid monodiglyceride and 0.1g citric acid fatty glyceride are mixed, is dispersed in
In 60 DEG C of hot water of 99.8g, 3min is impregnated, then stirring in water bath 10min, ultrasound 5min, the emulsifier for obtaining stable homogeneous are molten
Liquid；
(2) by emulsifier solution and VEIt is mixed with the ratio of 9:1 (w/w).90g emulsifier solution is slowly added while stirring
Enter to 10g VEIn, then homogeneous 5min, is ultrasonically treated 10min, keeps two-phase mixtures uniform, obtain the V of stable homogeneousELotion；
(3) 60g soybean lecithin is dissolved in 600mL dehydrated alcohol, then with the resulting 4g V of step (2)ELotion mixing,
It is stirred while water-bath to all water phases and is mutually mixed with oil, be ultrasonically treated 5min, then remove ethyl alcohol with Rotary Evaporators.With
350mL phosphate buffer and 50mL glycerol are added afterwards, is stirred while water-bath again, it is slow that 600mL phosphate is then added
Fliud flushing is uniformly mixed, is then ultrasonically treated 5min, obtains anti-oxidant liposome；
After (4) 100 parts of frozen minced fillets thaw 3 hours, it is placed in that cutmixer is hollow to cut 2min；2.5 portions of edible salts are added into half
It into frozen minced fillets, cuts and mixes 1min, then remaining edible salt and 2.5 parts of anti-oxidant liposomes are added in frozen minced fillets, cut and mix
2min obtains minced fillet colloidal sol；2.5 parts of anti-oxidant liposomes are added in minced fillet colloidal sol, cuts and mixes 2min,；By 0.3 part of compound phosphorus
Hydrochlorate adds half into minced fillet colloidal sol, cuts and mixes 1min, then remaining composite phosphate is added in minced fillet colloidal sol, cuts and mixes 2min,
Meanwhile 3 portions of ice water being added in Zhan Ban；Add half into minced fillet colloidal sol 3 portions of white granulated sugars, cut and mix 1min, then will be remaining white
Granulated sugar is added in minced fillet colloidal sol, is cut and is mixed 2min；Finally add half into minced fillet colloidal sol 6 parts of composite starch, cut and mix 1min, then will
Remaining composite starch is added in minced fillet colloidal sol, is cut and is mixed 2min, and deployed minced fillet colloidal sol is obtained.During whole operation, temperature
Degree control is at 10 DEG C or less；
(5) the deployed minced fillet colloidal sol obtained according to step (4) is filled in the casing that diameter is 2.5cm, and by intestines
Clothing both ends seal, then 40 DEG C of heating water bath 30min, then 90 DEG C of heating water bath 20min, take out fish intestines and cool down 20min immediately,
Refrigeration.
By the parameter of the obtained surimi product of above-mentioned technique referring to table 1, as shown in Table 1: whiteness is basically unchanged, gel
Intensity is also basically unchanged.The liposome in part steps (3) is taken to pass through ABTS (2,2- connection (the 3- ethyl-benzothiazole -6- of nitrogen-two
Sulfonic acid) di-ammonium salts) method measurement antioxidant activity, the milli of Vc antioxidant activity is as a result equivalent to the antioxidant activity of every gram of sample
Grams (mg VCEAC/g sample) indicates, with the V of equivalentEAs control.Obtained VEAntioxidant activity with liposome is respectively
31.47 with 29.25mgVCEAC/g sample.
Embodiment 2:
(1) 0.4g diacetyl tartaric acid monodiglyceride and 0.1g citric acid fatty glyceride are mixed, is dispersed in
In 60 DEG C of hot water of 99.5g, 5min is impregnated, then stirring in water bath 12min, ultrasound 5min, obtain the compound emulsifying agent of stable homogeneous
Aqueous solution；
(2) by emulsifier solution and VEIt is mixed with the ratio of 9:1 (w/w).90g emulsifier solution is slowly added while stirring
Enter to 10gVEIn, then homogeneous 5min, is ultrasonically treated 10min, keeps two-phase mixtures uniform, obtain the V of stable homogeneousELotion；
(3) 60g soybean lecithin is dissolved in 600mL dehydrated alcohol, then with the resulting 4g V of step (2)ELotion mixing,
It is stirred while water-bath to all water phases and is mutually mixed with oil, be ultrasonically treated 5min, then remove ethyl alcohol with Rotary Evaporators.With
350mL phosphate buffer and 50mL glycerol are added afterwards, is stirred while water-bath again, it is slow that 600mL phosphate is then added
Fliud flushing is uniformly mixed, is then ultrasonically treated 5min, obtains anti-oxidant liposome；
After (4) 100 parts of frozen minced fillets thaw 3 hours, it is placed in that cutmixer is hollow to cut 2min；2.5 portions of edible salts are added into half
It into frozen minced fillets, cuts and mixes 1min, then remaining edible salt and 5 parts of anti-oxidant liposomes are added in frozen minced fillets, cut and mix
2min obtains minced fillet colloidal sol；5 parts of anti-oxidant liposomes are added in minced fillet colloidal sol, cuts and mixes 2min,；By 0.3 part of compound phosphoric acid
Salt adds half into minced fillet colloidal sol, cuts and mixes 1min, then remaining composite phosphate is added in minced fillet colloidal sol, cuts and mixes 2min；By 3
Part white granulated sugar adds half into minced fillet colloidal sol, cuts and mixes 1min, then remaining white granulated sugar is added in minced fillet colloidal sol, cuts and mix 2min；
Finally add half into minced fillet colloidal sol 6 parts of composite starch, cut and mix 1min, then remaining composite starch is added to minced fillet colloidal sol
In, it cuts and mixes 2min, obtain deployed minced fillet colloidal sol.During whole operation, temperature is controlled at 10 DEG C or less；
(5) the deployed minced fillet colloidal sol obtained according to step (4) is filled in the casing that diameter is 2.5cm, and by intestines
Clothing both ends seal, then 40 DEG C of heating water bath 30min, then 90 DEG C of heating water bath 30min, take out fish intestines and cool down 20min immediately,
Refrigeration.
Antioxidant activity by the obtained liposome of above-mentioned technique is 31.45mgVCEAC/g sample, surimi product
Parameter is referring to table 1, as shown in Table 1: whiteness declines slightly, and gel strength is risen.
Embodiment 3:
(1) 0.3g diacetyl tartaric acid monodiglyceride and 0.2g citric acid fatty glyceride are mixed, is dispersed in
In 60 DEG C of hot water of 99.5g, 5min is impregnated, then stirring in water bath 12min, ultrasound 5min, the emulsifier for obtaining stable homogeneous are water-soluble
Liquid；
(2) by emulsifier solution and VEIt is mixed with the ratio of 9:1 (w/w).90g composite emulsifying agent solution is delayed while stirring
Slowly it is added to 10gVEIn, then homogeneous 5min, is ultrasonically treated 1min, keeps two-phase mixtures uniform, obtain the V of stable homogeneousELotion；
(3) 60g soybean lecithin is dissolved in 600mL dehydrated alcohol, then with the resulting 4g V of step (2)ELotion mixing,
It is stirred while water-bath to all water phases and is mutually mixed with oil, be ultrasonically treated 5min, then remove ethyl alcohol with Rotary Evaporators.With
350mL phosphate buffer and 50mL glycerol are added afterwards, is stirred while water-bath again, it is slow that 600mL phosphate is then added
Fliud flushing is uniformly mixed, is then ultrasonically treated 5min, obtains anti-oxidant liposome；
After (4) 100 parts of frozen minced fillets thaw 3 hours, it is placed in that cutmixer is hollow to cut 2min；2.5 portions of edible salts are added into half
It into frozen minced fillets, cuts and mixes 1min, then remaining edible salt and 7 parts of anti-oxidant liposomes are added in frozen minced fillets, cut and mix
2min obtains minced fillet colloidal sol；7 parts of anti-oxidant liposomes are added in minced fillet colloidal sol, cuts and mixes 2min,；By 0.3 part of compound phosphoric acid
Salt adds half into minced fillet colloidal sol, cuts and mixes 1min, then remaining composite phosphate is added in minced fillet colloidal sol, cuts and mixes 2min；It will
3g white granulated sugar adds half into minced fillet colloidal sol, cuts and mixes 1min, then remaining white granulated sugar is added in minced fillet colloidal sol, cuts and mixes 2min；
Finally add half into minced fillet colloidal sol 6 parts of composite starch, cut and mix 1min, then remaining composite starch is added to minced fillet colloidal sol
In, it cuts and mixes 2min, obtain deployed minced fillet colloidal sol.During whole operation, temperature is controlled at 10 DEG C or less；
(5) the deployed minced fillet colloidal sol obtained according to step (4) is filled in the casing that diameter is 2.5cm, and by intestines
Clothing both ends seal, then 40 DEG C of heating water bath 60min, then 90 DEG C of heating water bath 30min, take out fish intestines and cool down 20min immediately,
Refrigeration.
Antioxidant activity by the obtained liposome of above-mentioned technique is 30.21mgVCEAC/g sample, surimi product
Parameter is referring to table 1, as shown in Table 1: whiteness and gel strength are declined.
Comparative experiments
Table 1 is the comparison of embodiment with the whiteness and gel strength of the surimi product for being not added with liposome (blank).
The comparison of table 1 surimi product whiteness and gel strength
In order to further analyze the biological effectiveness of the anti-oxidation active substance of liposome in addition surimi product, to product
It is simulated gastro-intestinal digestion experiment.Measuring method is as follows: preparing the surimi product aqueous solution of 3% concentration first, passes through 1M
HCl adjusts pH to 2.0,4% pepsin (w/w minced fillet albumen) is added, mixed solution is in 37 DEG C of incubation 2h；Then 1.0M is used
NaOH adjusts pH to 6.5, is separately added into 4% pancreatin (w/w minced fillet albumen) and cholate, after mixing 37 DEG C of incubation 2h, instead
It answers liquid to be placed in ice bath and terminates reaction.The pH to 7.2 of solution, 4 DEG C, 13000rpm/min centrifugation are finally adjusted with 1.0M NaOH
30min, supernatant freeze-drying, ABTS method measure antioxidant activity, are as a result expressed as equivalent VCMg/g gel (VCEAC).Knot
Fruit is as shown in table 2, wherein the free V of control group addition and embodiment equivalentE。
The simulated gastrointestinal tract digestion experiment of 2 surimi product of table
Claims (10)
1. a kind of surimi product, it is characterised in that: the surimi product is formed by the raw material of following quality proportioning: frozen minced fillets
80~100 parts, 1~4 part of edible salt, 0.1~0.5 part of composite phosphate, 0~4 part of ice water, 0~5 part of white granulated sugar, composite starch 4
~12 parts, 1~15 part of antioxidant liposome；The anti-oxidant liposome is by anti-oxidant lotion, soybean lecithin, anhydrous
Ethyl alcohol, phosphate buffer and glycerol form；The soybean lecithin and the mass ratio of the anti-oxidant lotion are
15:1；The dehydrated alcohol, phosphate buffer, glycerol volume ratio be 12:19:1；The additional amount of the dehydrated alcohol
150ml/g is calculated as with the quality of the anti-oxidant lotion；The anti-oxidant lotion is by emulsifier solution and antioxidant
It is formulated, the mass concentration of the emulsifier solution is 0.2~0.5%, the antioxidant and emulsifier solution
Mass ratio be 1:9~19, the antioxidant be VE, lycopene or astaxanthin, the emulsifier solution is by double
The single double glyceride of acetyltartaric acid, citric acid fatty glyceride and hot water are formulated, the diacetyl tartarate Dan Shuan
The mass ratio of glyceride and citric acid fatty glyceride is 1~4:1.
2. surimi product as described in claim 1, it is characterised in that: the surimi product presses the raw material group of following mass ratio
At: 80~100 parts of frozen minced fillets, 1.5~3 parts of edible salt, 0.2~0.4 part of composite phosphate, 0~4 part of ice water, white granulated sugar 0~
5 parts, 6~10 parts of composite starch, 5~10 parts of antioxidant liposome；The soybean lecithin and the anti-oxidant cream
The mass ratio of liquid is 15:1；The dehydrated alcohol, phosphate buffer, glycerol volume ratio be 12:19:1；Described is anhydrous
The additional amount of ethyl alcohol is calculated as 150ml/g with the quality of the anti-oxidant lotion；The antioxidant and emulsifier solution
Mass ratio be 1:9~15, the diacetyl tartaric acid monodiglyceride, citric acid fatty glyceride mass ratio be 1
~4:1.
3. surimi product as described in claim 1, it is characterised in that: the composite phosphate is that mass ratio is 1:2:1's
The mixture of calgon, sodium pyrophosphate and sodium tripolyphosphate.
4. surimi product as described in claim 1, it is characterised in that: the composite starch is the horse that mass ratio is 2:2:1
The mixture of bell sweet potato starch, cornstarch and tapioca.
5. surimi product as described in claim 1, it is characterised in that: the anti-oxidant liposome carries out as follows
Preparation: soybean lecithin being dissolved in dehydrated alcohol and obtains mixture, then by the mixture and the anti-oxidant cream
Liquid mixing, is uniformly mixed at 80 DEG C, is ultrasonically treated 3~5min, then removes ethyl alcohol through rotary evaporation, phosphate is then added
Then plus phosphate buffer buffer and glycerol are uniformly mixed at 80 DEG C, are uniformly mixed, then it is ultrasonically treated 3~
5min obtains the anti-oxidant liposome.
6. surimi product as described in claim 1, it is characterised in that: the anti-oxidant lotion is made as follows
It is standby: the emulsifier solution to be slowly added into antioxidant, then 5~10min of homogeneous while stirring, be ultrasonically treated
10~20min keeps two-phase mixtures uniform, obtains the anti-oxidant lotion.
7. surimi product as described in claim 1, it is characterised in that: the emulsifier solution is made as follows
It is standby: diacetyl tartaric acid monodiglyceride and citric acid fatty glyceride being mixed, are dispersed in 55~65 DEG C of hot water, is soaked
3~5min is steeped, then 5~10min of stirring in water bath, 5~10min of ultrasound, obtains the emulsifier solution.
8. surimi product as claimed in claim 6, it is characterised in that: in the homogenizing process, homogeneous speed is
11000rpm/min, homogenizing time are 3~5min.
9. the surimi product as described in one of claim 5~7, it is characterised in that: the ultrasonic treatment condition are as follows: fixed frequency
Rate 20kHz ± 50Hz, high-intensitive power 750W, turn-on time and turn-off time are 5s, amplitude 60%.
10. a kind of preparation method of surimi product as described in claim 1, it is characterised in that: the method is according to as follows
Step carries out:
(1) raw material has been taken in mass ratio, after frozen minced fillets defrosting 3-4 hours, is placed in that cutmixer is hollow to cut 1~3min；It will food
It with salt plus half quality into the frozen minced fillets, cuts and mixes 1~2min, then by the lipid of remaining edible salt and half quality
Body is added in the frozen minced fillets, is cut and is mixed 1~2min and obtain minced fillet colloidal sol；Remaining liposome is added to the minced fillet
In colloidal sol, cuts and mix 1~2min；It by composite phosphate plus half quality into the minced fillet colloidal sol, cuts and mixes 1~2min, then will
Remaining composite phosphate is added in the minced fillet colloidal sol, is cut and is mixed 1~2min, meanwhile, ice water is added in Zhan Ban；By white sand
Sugar plus half quality are cut into the minced fillet colloidal sol and mix 1~2min, then remaining white granulated sugar is added to the minced fillet colloidal sol
In, it cuts and mixes 1~2min；Finally add half quality into the minced fillet colloidal sol composite starch, cut and mix 1~2min, then will remain
Remaining composite starch is added in the minced fillet colloidal sol, is cut and is mixed 1~2min, obtains deployed minced fillet colloidal sol；Whole operation mistake
Cheng Zhong, temperature are controlled at 10 DEG C or less；
(2) the deployed minced fillet colloidal sol obtained according to step (1) is filled in casing, and casing both ends is sealed, then 40
DEG C heating water bath 30min~60min, then 90 DEG C of 20~30min of heating water bath, take out fish intestines and cool down 20min immediately, refrigeration is
There must be the surimi product of anti-oxidation function.
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