CN112106976A - Preparation method of minced fillet product additive rich in modified nano-cellulose - Google Patents
Preparation method of minced fillet product additive rich in modified nano-cellulose Download PDFInfo
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- CN112106976A CN112106976A CN202010882138.4A CN202010882138A CN112106976A CN 112106976 A CN112106976 A CN 112106976A CN 202010882138 A CN202010882138 A CN 202010882138A CN 112106976 A CN112106976 A CN 112106976A
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- starch
- slurry
- cellulose
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Links
- 229920002678 cellulose Polymers 0.000 title claims abstract description 37
- 239000001913 cellulose Substances 0.000 title claims abstract description 37
- 239000000654 additive Substances 0.000 title claims abstract description 24
- 230000000996 additive effect Effects 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 67
- 229920002472 Starch Polymers 0.000 claims abstract description 61
- 239000008107 starch Substances 0.000 claims abstract description 61
- 235000019698 starch Nutrition 0.000 claims abstract description 61
- 239000000243 solution Substances 0.000 claims abstract description 42
- 238000003756 stirring Methods 0.000 claims abstract description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 229920001046 Nanocellulose Polymers 0.000 claims abstract description 22
- 238000004132 cross linking Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 235000019465 surimi Nutrition 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 58
- 238000006243 chemical reaction Methods 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 25
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 15
- 239000003638 chemical reducing agent Substances 0.000 claims description 14
- 239000007800 oxidant agent Substances 0.000 claims description 14
- 239000003431 cross linking reagent Substances 0.000 claims description 13
- 239000006185 dispersion Substances 0.000 claims description 13
- 230000001590 oxidative effect Effects 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims 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 9
- 101000628535 Homo sapiens Metalloreductase STEAP2 Proteins 0.000 claims description 8
- 102100026711 Metalloreductase STEAP2 Human genes 0.000 claims description 8
- 125000005456 glyceride group Chemical group 0.000 claims description 8
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 238000006116 polymerization reaction Methods 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 6
- 101710194948 Protein phosphatase PhpP Proteins 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 claims description 6
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 6
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 229940005740 hexametaphosphate Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 229910001870 ammonium persulfate Inorganic materials 0.000 claims description 3
- 235000013332 fish product Nutrition 0.000 claims description 3
- 235000019260 propionic acid Nutrition 0.000 claims description 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 150000008064 anhydrides Chemical class 0.000 claims description 2
- 239000012374 esterification agent Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000006722 reduction reaction Methods 0.000 abstract description 14
- 238000005886 esterification reaction Methods 0.000 abstract description 13
- 230000009467 reduction Effects 0.000 abstract description 11
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 230000003647 oxidation Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 16
- 235000002639 sodium chloride Nutrition 0.000 description 15
- 239000000523 sample Substances 0.000 description 8
- 230000032050 esterification Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 239000003607 modifier Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000036961 partial effect Effects 0.000 description 3
- 235000010265 sodium sulphite Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000001556 precipitation Methods 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
- 239000003381 stabilizer Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000008065 acid anhydrides Chemical class 0.000 description 1
- 239000001339 acylated starch Substances 0.000 description 1
- 235000013829 acylated starch Nutrition 0.000 description 1
- 238000007259 addition reaction Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 229920002643 polyglutamic acid Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 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
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 229940001584 sodium metabisulfite Drugs 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B15/00—Preparation of other cellulose derivatives or modified cellulose, e.g. complexes
- C08B15/005—Crosslinking of cellulose derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/18—Oxidised starch
- C08B31/185—Derivatives of oxidised starch, e.g. crosslinked oxidised starch
-
- 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
Abstract
The invention relates to the field of food, and discloses a preparation method of a surimi product additive rich in modified nano-cellulose, which comprises the following steps: A) homogenizing the nano-cellulose aqueous solution, adjusting the pH to 8.5-10.0, and esterifying to obtain an esterified modified nano-cellulose solution; B) mixing water, sodium chloride and an esterified modified nano cellulose solution, and adding starch to obtain mixed primary slurry; C) adjusting the pH of the mixed primary slurry to 9.5-12.5, stirring and heating for crosslinking, and adjusting the pH to 6.0-6.5 to obtain crosslinked slurry; D) filtering the crosslinked slurry, washing and concentrating, controlling the concentration and the conductivity of the crosslinked slurry, and adjusting the pH to 5.0-9.0; sequentially carrying out oxidation, reduction and esterification reactions, adjusting the pH to 5.0-5.5, dehydrating, drying and sieving to obtain the finished product. The minced fillet product additive can obviously improve the texture, the gel elasticity and the freeze-thaw resistance of the minced fillet product.
Description
Technical Field
The invention relates to the field of food, in particular to a preparation method of a minced fillet product additive rich in modified nano-cellulose.
Background
The minced fillet product is a gelatinous food with certain elasticity formed by taking fresh minced fillet or frozen minced fillet as a raw material, adding auxiliary materials such as composite phosphate, soybean protein, modified starch, salt and the like, and carrying out processes of grinding, emulsifying, forming, gelatinizing and the like. The pure minced fillet product has low gel strength and poor taste, and different food additives and different processing technologies are often added in the actual production process so as to achieve the purpose of improving the comprehensive performance of the minced fillet product.
The invention discloses a method for improving the gel capacity of a tilapia surimi product in CN101861992.B patent of Zeng Qingxiao et al.
The patent CN110074357A discloses a minced fish product with high gel strength and nutritive value and a preparation method thereof, which utilizes an acid-base method to prepare high amylose corn starch and fatty acid into a compound; and thawing the frozen minced fillet, chopping for 3min, adding 2.5% of salt, chopping for 3min, adding 2-3% of starch-fatty acid compound, and the like to obtain the minced fillet product with high gel strength and high nutritional value.
CN104432238A patent of fangdongming, et al, university of south of the Yangtze river discloses a method for improving the quality of minced fillet products by adding ultra-dry starch. Wherein, the ultra-dry starch is prepared by adopting a secondary airflow drying method. After mechanical dehydration, the moisture content of the starch with the water content of 48-50% is reduced to 20-30% through primary airflow drying, and after secondary drying, the super-dry starch with the moisture content of about 8% is obtained. The frozen minced fillet is subjected to the process flows of unfreezing, empty chopping, salt chopping, mixing chopping, forming, heating curing and the like to prepare a high-quality minced fillet product.
Ginger, Yuan Ching and the like disclose a gel property modifier for frozen surimi products and application thereof in a CN103330112A patent. Wherein, the modifier for inhibiting the gel degradation of the frozen minced fillet product and the method for preparing the minced fillet product by using the modifier are provided. The modifier used in the patent is prepared by scientifically compounding gamma-polyglutamic acid, papain, hydroxypropylated cassava modified starch, salt and the like.
Allen sachs et al in the CN109310133AW patent discloses a thickener and stabilizer material for replacing hydrocolloids or proteins in food products. The main method comprises the steps of firstly preparing starch slurry; then adding the mixture of the grease and the emulsifier into the starch slurry for mixing, and then dehumidifying the formed starch mixture; and heat treating the mixture to obtain a thickener and stabilizer material which can replace hydrocolloids or proteins in food products.
However, none of the above patents relates to the utilization of a material obtained by a series of reactions such as crosslinking of nanocellulose (especially modified nanocellulose) and starch as an additive for minced fillet products to improve the texture, gel elasticity and freeze-thaw resistance of the minced fillet products. It is known that, as a novel polymer material with excellent performance, nanocellulose is widely applied in the fields of medicine, biology, industry and the like, and has the colloid characteristic of forming excellent stability due to the characteristics of plant origin, degradability, no pollution, good biodegradability, high mechanical strength, large specific surface area, strong hydrophilicity, low thermal expansion coefficient, excellent thermal stability and the like, so that NFC is widely added and used in the industries of medicine beauty cosmetics, weight-reducing materials and the like. Therefore, the research on how to apply the minced fillet product to improve the quality of the minced fillet product has positive significance.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a surimi product additive rich in modified nanocellulose. The minced fillet product additive can obviously improve the texture, the gel elasticity and the freeze-thaw resistance of the minced fillet product.
The specific technical scheme of the invention is as follows:
in a first aspect, the invention provides a preparation method of a minced fillet product additive rich in modified nanocellulose, which comprises the following steps:
A) homogenizing the nano-cellulose aqueous solution to obtain uniform dispersion, adding alkali liquor under stirring to adjust the pH to 8.5-10.0, then adding an esterifying agent, and maintaining the pH value for reaction to obtain the esterified modified nano-cellulose solution.
B) Adding water into a reactor, adding sodium chloride and the esterified modified nano-cellulose solution obtained in the step A) under stirring, stirring and dispersing to obtain a uniform and stable solution, and then mixing and dispersing with starch to obtain a slurry to obtain a mixed primary slurry.
C) Adjusting pH of the mixed primary slurry to 9.5-12.5 with alkali solution, stirring, heating, adding cross-linking agent for cross-linking reaction, and adjusting pH to 6.0-6.5 with acid solution to obtain cross-linked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 35-40wt%, controlling the conductivity to be 1000-; sequentially adding oxidant and reductant, respectively treating, adding esterifying agent, mixing, stirring, reacting, adjusting pH to 5.0-5.5 with acid solution, dehydrating, drying, and sieving to obtain the final product.
The invention takes esterified modified cellulose and starch as main raw materials, and prepares the minced fillet product additive through a series of chemical reactions (crosslinking, oxidation, reduction and esterification). Specifically, the method comprises the following steps:
in the step A), the nanocellulose is firstly subjected to high-pressure homogenization treatment and esterification to a certain degree, so that the strength, water retention, freeze-thaw resistance and other characteristics of the nanocellulose group can be improved and enhanced.
In the step B), the esterified modified nano-cellulose and sodium chloride are dispersed and then mixed with starch under the wet process condition to obtain the fully and uniformly dispersed mixed primary slurry rich in the esterified modified nano-cellulose. Sodium ions are introduced in the dispersing process, so that the conductive performance of the solution is improved, charged charges can be introduced on the particle surfaces of the nano-cellulose, the surface charge density and the repulsion between the fibers are effectively improved, the affinity between the nano-cellulose is weakened, the repulsion is enhanced, the dispersing performance between nano-particles is improved, the flocculation and agglomeration of the fibers are reduced, and the more stable dispersibility is obtained.
In the step C) and the step D), a cross-linking agent, an oxidizing agent, a reducing agent and an esterifying agent are added in sequence to react under a specific pH environment, and the main reaction mechanism involved in the reaction process is as follows:
and (3) crosslinking reaction: under the alkaline condition, a cross-linking agent is added to carry out partial cross-linking reaction on starch, the hydrogen bond acting force and the tightness between starch molecules are further enhanced mainly by introducing the cross-linking agent, and the starch molecules are more tightly combined together by increasing the average molecular weight, so that the modified starch has better performances in the aspects of heat resistance, acid resistance and shearing resistance. Meanwhile, the starch can be applied to minced fillet products at the later stage, and the comprehensive performance with better gel property and elasticity can be obtained.
And (3) oxidation reaction: the introduction of the oxidant can further modify starch molecular groups, the oxidant acts on a starch non-crystallization area to generate carbonyl and carboxyl on secondary alcohol hydroxyl of C2 and C3 carbon atoms on a glucose unit of the starch, and the starch molecules after reaction are partially depolymerized, so that a more stable starch microstructure system is formed, the paste after reaction is more transparent and stable, the film forming performance is better, and meanwhile, the starch at the later stage has higher whiteness and the capability of resisting bacterial pollution.
Reduction reaction: after the oxidation reaction is finished, a reducing agent is introduced to carry out reduction reaction with the starch, and the main purpose is that the introduction of the reducing agent can further avoid the residue of an oxidizing agent and bring about further reaction, and the stability of the starch in the later period is improved.
Esterification reaction: and in the later stage, after the oxidation and reduction reaction treatment is finished, the esterification reaction is continuously carried out by adding the esterifying agent into the slurry, which plays a key role in obtaining the esterified starch with special performance in the later stage of the reaction, and the starch slurry and the esterifying agent are subjected to acetylation and esterification reaction in an aqueous medium under the transesterification of the catalyzing esterifying agent under a certain pH condition to obtain the acylated starch with a certain ester group content, so that the water retention property and the freeze-thaw resistance of the starch are further improved.
After the crosslinking in the step C), the crosslinking slurry is not directly subjected to post-treatment to obtain an additive finished product, but an oxidation and reduction treatment method is continuously introduced in the middle and later stages of the washing and dewatering process for esterification treatment, and the treatment has the following advantages: the dehydrated and washed slurry is added and then is subjected to oxidation and reduction treatment, so that the modified NFC-rich modified starch slurry which is more stable in paste body, high in transparency and lower in microorganism content can be obtained, and necessary guarantee is provided for single products with high quality requirements in the middle and later stages of product application of later-stage minced fillet product enterprises. And introduction of the esterification reaction step provides necessary conditions for obtaining the minced fillet product with better quality and mouthfeel in the later period. In conclusion, the minced fillet additive which can greatly improve the quality structure, the gel elasticity and the freeze-thaw resistance of the minced fillet can be obtained through the series of reactions.
In addition, it should be noted that, in step D), the concentration of the crosslinked slurry after filtering, washing and concentrating needs to be controlled within 35-40wt%, and the conductivity is 1000-. The reason for this is that: the proper slurry concentration can effectively improve the efficiency of the post oxidation, reduction and esterification reactions, save the consumption of reagents and reduce the cost, and also provides necessary guarantee for the dehydration of the slurry finished by the starch reaction in the next step, and the conductivity is maintained in a certain range, so that a finished product with a proper conductivity range can be obtained after the post dehydration, and the minced fillet product with high gel and strong elasticity obtained by the post application has a positive effect.
Preferably, in step a): the concentration of the nano-cellulose aqueous solution is 0.3-3 wt%; the characteristic indexes of the nano-cellulose are as follows: the diameter is 10-30nm, the length is 1200-2600nm, the polymerization degree is 200-660, and the crystallinity is 60-75.
In order to further improve the effect, the invention needs to strictly limit the characteristic indexes of the nanocellulose, and the reason and the advantage of the limitation are as follows: the nano cellulose solution under the concentration and characteristic index conditions can obtain a stable dispersion liquid after dispersion, and the conditions of excessively high or excessively low concentration can cause the obvious deterioration of the dispersibility and stability, so that the conditions that the dispersibility is accelerated to separate layers or the stable dispersion liquid is difficult to form through dispersion occur.
Preferably, in step a): the addition amount of the esterifying agent is 0.5 to 3 weight percent of the uniform dispersion liquid; the esterifying agent is one or more of acetic anhydride, vinyl acetate and fatty glyceride; the esterification agent is added within 30 min; adding esterifying agent, and reacting for 0.5-1.5h while maintaining pH value.
Preferably, in the step B), the starch is one or more of corn starch, cassava starch, potato starch, sago starch and rice starch.
Preferably, in the step B), the addition amount of sodium chloride in the mixed primary slurry is 0.5-5wt% of starch; the concentration range of the starch is 35-40wt%, and the concentration range of the esterified modified nano-cellulose is 0.3-3%.
Preferably, in the step C), the stirring time is 10-20min, the temperature is raised to 20-50 ℃, and the crosslinking reaction is carried out for 180-210 min.
Preferably, in step C): the addition amount of the cross-linking agent is 0.2-2wt% of the starch; the cross-linking agent is one or more of a mixture consisting of STMP, STPP, phosphorus oxychloride, citric acid, binary anhydride and acetic acid or propionic acid.
Preferably, in step D): adding oxidant and reductant for 10-30min, adding esterifying agent, mixing and stirring for 40-60 min.
Preferably, in step D): the addition amount of the oxidant is 0.15-1wt% of the starch, and the oxidant is one or more of hydrogen peroxide, hypochlorite, peracetic acid and ammonium persulfate; the addition amount of the reducing agent is 0.02-0.2wt% of the starch, and the reducing agent is one or more of pyrosulfite, dioxide and sulfite; the addition amount of the esterifying agent is 0.1-1wt% of starch, and the esterifying agent is one or more of STMP, STPP, hexametaphosphate and mono-di-fatty glyceride.
In a second aspect, the invention provides a minced fillet product, which contains the minced fillet product additive obtained by the preparation method.
Compared with the prior art, the invention has the following technical effects:
(1) the minced fillet product additive can obviously improve the texture, the gel elasticity and the freeze-thaw resistance of the minced fillet product.
(2) The indexes of the finished minced fillet product additive are as follows: moisture content: 12.0-16.0%, whiteness not less than 92.0, 15% pH 3.0-6.5, fineness (100 mesh): not less than 99.0%, 15% viscosity (25 ℃, NDJ-5 s): 15.0-50.0mpa.s, conductivity (20%) is less than or equal to 500 μ s/cm, brabender viscosity peak: 20-100 BU.
Detailed Description
The present invention will be further described with reference to the following examples.
General examples
A preparation method of a surimi product additive rich in modified nanocellulose comprises the following steps:
A) homogenizing 0.3-3wt% nanocellulose aqueous solution into uniform dispersion, adding alkali liquor under stirring to adjust pH to 8.5-10.0, adding 0.5-3wt% esterifying agent (one or more of acetic anhydride, vinyl acetate and fatty glyceride) within 30min, maintaining pH value, and reacting for 0.5-1.5h to obtain esterified modified nanocellulose solution. Wherein, the characteristic indexes of the nano-cellulose are as follows: the diameter is 10-30nm, the length is 1200-2600nm, the polymerization degree is 200-660, and the crystallinity is 60-75. .
B) Adding water into a reactor, adding sodium chloride and the esterified modified nano-cellulose solution obtained in the step A) under stirring, stirring and dispersing into a uniform and stable solution, and then mixing and dispersing with starch (one or more of corn starch, cassava starch, potato starch, sago starch and rice starch) into slurry to obtain mixed primary slurry. In the mixed primary slurry, the addition amount of sodium chloride is 0.5-5wt% of starch; the concentration range of the starch is 35-40wt%, and the concentration range of the esterified modified nano-cellulose is 0.3-3%.
C) Adjusting the pH of the mixed primary slurry to 9.5-12.5 by using alkali liquor, stirring for 10-20min, heating to 20-50 ℃, adding a cross-linking agent (one or more of a mixture consisting of STMP, STPP, phosphorus oxychloride, citric acid, dibasic acid anhydride and acetic acid or propionic acid) with the mass of the starch of 0.2-2wt% for cross-linking reaction for 180-210min, and then adjusting the pH to 6.0-6.5 by using acid liquor to obtain the cross-linked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 35-40wt%, controlling the conductivity to be 1000-; sequentially adding 0.15-1wt% of oxidant (one or more of hydrogen peroxide, hypochlorite, peracetic acid and ammonium persulfate) and 0.02-0.2wt% of reducing agent (one or more of pyrosulfite, dioxide and sulfite) for treating for 10-30min, adding 0.1-1wt% of esterifying agent (one or more of STMP, STPP, hexametaphosphate and mono-and di-fatty acid glyceride), mixing, stirring, reacting for 40-60min, adjusting pH to 5.0-5.5 with acid solution, dehydrating, drying, and sieving to obtain the final product.
A minced fillet product contains the minced fillet product additive obtained by the preparation method.
Example 1
A) Homogenizing 30 g of 0.5 wt% nanocellulose aqueous solution to obtain uniform dispersion, adding 2.1 g of 3wt% NaOH solution under stirring to adjust the pH value to 8.8, then adding 0.3 g of acetic anhydride within 30min, and maintaining the pH value to react for 1h to obtain the esterified modified nanocellulose solution. Wherein, the average characteristic indexes of the nano-cellulose are as follows: diameter of 22nm, length of 1800nm, polymerization degree of 260 and crystallinity of 68.
B) 1175 g of water is added into a reactor, 6g of sodium chloride and 0.3 g of the esterified modified nano-cellulose solution obtained in the step A) are added under stirring, and are dispersed into a uniform stable solution through stirring, and then are mixed with 1000 g of starch (cassava starch) and are dispersed into slurry, so as to obtain mixed primary slurry.
C) Adjusting pH of the mixed primary slurry to 10.8 with 3wt% NaOH solution, stirring for 15min, heating to 30 deg.C, adding 4.5 g crosslinking agent (STMP) for crosslinking reaction for 190min, and adjusting pH to 6.2 with 15% hydrochloric acid to obtain crosslinked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 38 wt% and the conductivity to be 1200 mus/cm, and adjusting the pH value to be 8.0; adding 3 g of oxidant (17.5 wt% of hydrogen peroxide solution) for treating for 20min, 0.8 g of reducer (sodium sulfite) for treating for 20min, then adding 4 g of esterifying agent (mono-di-fatty glyceride), mixing, stirring, reacting for 50min, finally adjusting pH to 5.3 with 15% hydrochloric acid to terminate the reaction, dehydrating, drying and sieving to obtain the finished product.
Example 2
A) Homogenizing 30 g of nano-cellulose aqueous solution with the concentration of 0.5 wt% to obtain uniform dispersion, adding 2.1 g of 3wt% NaOH solution under the condition of stirring to adjust the pH value to 8.8, then adding 0.3 g of vinyl acetate within 30min, and maintaining the pH value to react for 1h to obtain the esterified modified nano-cellulose solution. Wherein, the average characteristic indexes of the nano-cellulose are as follows: diameter of 22nm, length of 1800nm, polymerization degree of 260 and crystallinity of 68.
B) 1175 g of water is added into a reactor, 15 g of sodium chloride and 0.8 g of the esterified modified nano-cellulose solution obtained in the step A) are added under stirring, and are stirred and dispersed into a uniform and stable solution, and then the uniform and stable solution is mixed and dispersed with 1000 g of corn starch to form slurry, so as to obtain mixed primary slurry.
C) Adjusting the pH value of the mixed primary slurry to 11.0 by using a 3wt% NaOH solution, stirring for 15min, heating to 30 ℃, adding 6g of sodium hexametaphosphate, performing crosslinking reaction for 190min, and adjusting the pH value to 6.2 by using 15% hydrochloric acid to obtain crosslinked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 38 wt% and the conductivity to be 1200 mus/cm, and adjusting the pH value to be 8.0; adding 3 g of 17.5 wt% hydrogen peroxide for treating for 20min, adding 0.8 g of sodium metabisulfite for treating for 20min, adding 4 g of mono-and di-fatty glyceride, mixing, stirring, reacting for 50min, adjusting pH to 5.3 with 15% hydrochloric acid, stopping reaction, dehydrating, drying, and sieving to obtain the final product.
Example 3
A) Homogenizing 30 g of 0.5 wt% nanocellulose aqueous solution to obtain uniform dispersion, adding 2.1 g of 3wt% NaOH solution under stirring to adjust the pH to 8.8, then adding 0.3 g of fatty glyceride within 30min, and maintaining the pH value to react for 1h to obtain the esterified modified nanocellulose solution. Wherein, the average characteristic indexes of the nano-cellulose are as follows: diameter of 22nm, length of 1800nm, polymerization degree of 260 and crystallinity of 68.
B) 1175 g of water is added into a reactor, 20g of sodium chloride and 1.5 g of the esterified modified nano-cellulose solution obtained in the step A) are added under stirring, and are dispersed into a uniform and stable solution through stirring, and then are mixed with 1000 g of potato starch and are dispersed into slurry, so as to obtain mixed primary slurry.
C) And (3) adjusting the pH value of the mixed primary slurry to 11.2 by using a 3wt% NaOH solution, stirring for 15min, heating to 30 ℃, adding 8 g of phosphorus oxychloride for crosslinking reaction for 210min, and adjusting the pH value to 6.5 by using 15% hydrochloric acid to obtain crosslinked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 38 wt% and the conductivity to be 2000 mus/cm, and adjusting the pH value to be 8.5; adding 3 g of sodium hypochlorite with the content of 10 percent for treating for 20min, then adding 0.5g of sodium sulfite, then adding 6g of hexametaphosphate, mixing, stirring and reacting for 60min, finally adjusting the pH value to 5.3 by using 15 percent hydrochloric acid to terminate the reaction, and obtaining a finished product by dehydration, drying and sieving.
Example 4
A) Homogenizing 30 g of 0.5 wt% nanocellulose aqueous solution to obtain uniform dispersion, adding 2.1 g of 3wt% NaOH solution under stirring to adjust the pH value to 8.8, then adding 0.3 g of acetic anhydride within 30min, and maintaining the pH value to react for 1h to obtain the esterified modified nanocellulose solution. Wherein, the average characteristic indexes of the nano-cellulose are as follows: diameter of 22nm, length of 1800nm, polymerization degree of 260 and crystallinity of 68.
B) 1175 g of water is added into a reactor, 30 g of sodium chloride and 3 g of the esterified modified nano-cellulose solution obtained in the step A) are added under stirring, and are dispersed into a uniform and stable solution through stirring, and then are mixed with 1000 g of cassava starch and are dispersed into slurry, so as to obtain mixed primary slurry.
C) Adjusting the pH value of the mixed primary slurry to 11.4 by using a 3wt% NaOH solution, stirring for 15min, heating to 30 ℃, adding 8 g of STMP for crosslinking reaction for 210min, and adjusting the pH value to 6.5 by using 15% hydrochloric acid to obtain crosslinked slurry.
D) Filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 38 wt% and the conductivity to be 2000 mus/cm, and adjusting the pH value to be 8.5; adding 3 g of sodium chlorite with the content of 10 percent, treating for 20min, then adding 0.5g of sodium sulfite, then adding 6g of fatty acid monoglyceride and diglyceride, mixing, stirring, reacting for 60min, finally adjusting the pH value to 5.0 by using 15 percent hydrochloric acid, stopping the reaction, dehydrating, drying and sieving to obtain the finished product.
Comparative examples 1 to 7
Comparative example 1: the difference from example 1 is that: the dosage of the cross-linking agent is reduced to 2g, and the addition reaction is completed;
comparative example 2: the difference from example 1 is that: step C), the concentration of the slurry after washing and concentration is 20 wt%, and the conductivity is 5000 mus/cm;
comparative example 3: the difference from example 1 is that: step C), the concentration of the slurry after washing and concentration is 42 wt%, and the conductivity is 500 s/cm;
comparative example 4: the difference from example 1 is that: the amount of the mono-and di-fatty acid glyceride used in the step D) is adjusted to 1 g.
Comparative example 5: the difference from example 1 is that: the reaction temperature in step C) was adjusted to 45 ℃.
Comparative example 6: the difference from example 1 is that: the pH of the starch slurry was adjusted to 12.0 during the crosslinking reaction.
Comparative example 7: the difference from example 1 is that: directly mixing the nano-cellulose with the starch without pre-esterification treatment.
Application experiments:
the minced fillet product additives obtained in the above examples 1 to 3 and comparative examples 1 to 7 were tested, and the experimental data are as follows:
| numbering | Water content% | Whiteness degree | Fineness of fineness | 15% viscosity at 50 ℃ mpa.s | B value |
| Example 1 | 12.74 | 92.8 | 99.53 | 18.7 | 41.1 |
| Example 2 | 13.27 | 92.1 | 99.51 | 23.7 | 50.2 |
| Example 3 | 13.15 | 92.0 | 99.42 | 25.5 | 51.8 |
| Example 4 | 12.88 | 91.7 | 99.24 | 19.8 | 43.4 |
| Comparative example 1 | 13.19 | 92.7 | 99.61 | 47.6 | 100.5 |
| Comparative example 2 | 13.46 | 92.0 | 99.18 | 18.7 | 41.1 |
| Comparative example 3 | 13.61 | 92.2 | 99.28 | 19.6 | 42.9 |
| Comparative example 4 | 12.98 | 92.0 | 99.29 | 18.6 | 39.3 |
| Comparative example 5 | 13.71 | 91.5 | 99.42 | 12.6 | 27.1 |
| Comparative example 6 | 13.66 | 90.8 | 99.14 | 13.2 | 28.7 |
| Comparative example 7 | 12.79 | 92.2 | 99.19 | 20.8 | 43.6 |
Comprehensive application test
The experimental method comprises the following steps:
the fish sausage and fish ball formula comprises the following components: 300g of minced fillet, 120g of emulsified slurry, 96g of minced fillet product additive, 10.5g of salt, 7.5g of sugar and 6g of monosodium glutamate.
The process flow comprises the following steps: minced fillet-empty-beating (to re-balling) -salt-beating (2-5min) -ice water-emulsified slurry (1-2min, mixed evenly) -minced fillet product additive and other small materials (1min mixed fully) -enema-water bath at 45 ℃ for 30 min-removing casing, cutting into blocks-water bath at 90 ℃ for 10 min-ice water bath for 2h, wiping off surface moisture and measuring.
The test method comprises the following steps:
a: the sample is divided into two parts averagely, the gel strength and the full texture of one part are measured on the same day, a P/36R probe is adopted for the full texture, the pressing speed before the test is 2.0mm/s, the testing speed and the speed after the test are both 0.5mm/s, and the strain degree is 30%. The other part was freeze-thawed twice at-18 ℃. Taking out the last sample on the third day, placing in 90 ℃ water bath for 10min, cooling in ice water bath, wiping off the surface moisture of the sample, and determining the full texture data.
B: and (3) measuring the water precipitation rate, placing the sample at-18 ℃ for repeated freeze thawing twice, cutting the sample into 0.5cm slices, weighing M1, wrapping the slices with filter paper (4 layers of filter paper can be used), placing the slices into a centrifuge tube, placing the centrifuge tube at 9000rpm/min, taking out the weight M2 of the measured sample after water loss after 15min, and calculating the water precipitation rate to be (M1-M2 }. 100%/M1).
C: the samples were tasted for mouthfeel, hardness, and elasticity.
The experimental results are as follows:
the experimental results are as follows:
in comparison of the experimental data, the minced fillet product additive obtained by the method of the embodiment 1-4 can be used for preparing products with good product quality index and satisfactory application effect. In each comparative example, it was found by data analysis that: in comparative example 1, it is obvious that after the addition of 2g of the crosslinking agent is reduced, the crosslinking state of the product is obviously lower, which leads to the situation that the elasticity and stiffness of the product are deteriorated in the application process in the later period, and the water absorption rate is slightly better. In comparative example 2, the concentration of the starch slurry after washing was controlled at 20%, while the conductivity was increased to 5000. mu.s/cm; the later-stage product shows obvious reduction trend of elasticity and stiffness in application, which shows that the starch with high salt content is easy to generate substantial damage to the later-stage application of the whole minced fillet product. From the application data of comparative example 3, increasing the post slurry concentration for oxidation, reduction and esterification also had a partial effect on stiffness, but the degree of effect was not as significant. From the inspection data and the application data of comparative example 4, the reduction of the amount of the reducing agent to 1g brings about partial increase of the viscosity of the whole powder, and the application results show that the elasticity and the hardness of the minced fillet product are obviously reduced, and the water retention performance of the minced fillet product is also reduced. From the inspection data and application data of comparative example 5, the overall reaction temperature of the crosslinking reaction is increased from 30 ℃ to 45 ℃, which increases the overall crosslinking degree, resulting in reduction of whiteness of the powder and significant reduction of viscosity, and the application data shows that the elasticity of the surimi product is increased more due to the increase of the crosslinking degree, but the elasticity and the water retention property are damaged hard, resulting in serious reduction of water retention rate and poor elastic taste. From the inspection data and the application data of comparative example 6, the results appeared to be substantially similar to the evaluation results of comparative example 5. Finally, from the inspection data and the application data of comparative example 7, the nanocellulose is not subjected to necessary esterification modification treatment in the initial stage, the application effects of the obtained later-stage test sample and the minced fillet product are greatly influenced, and obviously, the inspection indexes of the starch are basically stable from the data, but the data in the later-stage application shows that the comparative test is not subjected to necessary esterification modification treatment on the nanocellulose in the initial stage, so that the overall water retention performance of the minced fillet product is poor, and a better product state is difficult to obtain. In summary, in order to obtain the minced fillet product additive with excellent performances, the technological parameters need to be strictly controlled, and the disadvantages are all not possible.
The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, alterations and equivalents of the above embodiments according to the technical spirit of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (10)
1. A preparation method of a surimi product additive rich in modified nanocellulose is characterized by comprising the following steps: the method comprises the following steps:
A) homogenizing the nano-cellulose aqueous solution to obtain uniform dispersion, adding alkali liquor under stirring to adjust the pH to 8.5-10.0, then adding an esterifying agent, and maintaining the pH value for reaction to obtain an esterified modified nano-cellulose solution;
B) adding water into a reactor, adding sodium chloride and the esterified modified nano-cellulose solution obtained in the step A) under stirring, stirring and dispersing to obtain a uniform and stable solution, and then mixing and dispersing with starch to obtain a mixed primary slurry;
C) adjusting pH of the mixed primary slurry to 9.5-12.5 with alkali solution, stirring, heating, adding cross-linking agent for cross-linking reaction, and adjusting pH to 6.0-6.5 with acid solution to obtain cross-linked slurry;
D) filtering, washing and concentrating the crosslinked slurry obtained in the step C), controlling the concentration of the crosslinked slurry to be 35-40wt%, controlling the conductivity to be 1000-; sequentially adding oxidant and reductant, respectively treating, adding esterifying agent, mixing, stirring, reacting, adjusting pH to 5.0-5.5 with acid solution, dehydrating, drying, and sieving to obtain the final product.
2. The method of claim 1, wherein: in step A):
the concentration of the nano-cellulose aqueous solution is 0.3-3 wt%;
the characteristic indexes of the nano-cellulose are as follows: the diameter is 10-30nm, the length is 1200-2600nm, the polymerization degree is 200-660, and the crystallinity is 60-75.
3. The method of claim 1 or 2, wherein: in step A):
the addition amount of the esterifying agent is 0.5 to 3 weight percent of the uniform dispersion liquid;
the esterifying agent is one or more of acetic anhydride, vinyl acetate and fatty glyceride;
the esterification agent is added within 30 min;
adding esterifying agent, and reacting for 0.5-1.5h while maintaining pH value.
4. The method of claim 1, wherein: in the step B), the starch is one or more of corn starch, cassava starch, potato starch, sago starch and rice starch.
5. The method of claim 1 or 4, wherein: in the step B), the addition amount of sodium chloride in the mixed primary slurry is 0.5-5wt% of starch; the concentration of the starch is 35-50 wt%; the concentration of the esterified modified nano-cellulose is 0.3-3 wt%.
6. The method of claim 1 or 4, wherein: in the step C), the stirring time is 10-20min, the temperature is raised to 20-50 ℃, and the crosslinking reaction is carried out for 180-210 min.
7. The method of claim 1, wherein: in step C):
the addition amount of the cross-linking agent is 0.2-2wt% of the starch;
the cross-linking agent is one or more of a mixture consisting of STMP, STPP, phosphorus oxychloride, citric acid, binary anhydride and acetic acid or propionic acid.
8. The method of claim 1, wherein: in step D): adding oxidant and reductant for 10-30min, adding esterifying agent, mixing and stirring for 40-60 min.
9. The method of claim 1, wherein: in step D):
the addition amount of the oxidant is 0.15-1wt% of the starch, and the oxidant is one or more of hydrogen peroxide, hypochlorite, peracetic acid and ammonium persulfate;
the addition amount of the reducing agent is 0.02-0.2wt% of the starch, and the reducing agent is one or more of pyrosulfite, dioxide and sulfite;
the addition amount of the esterifying agent is 0.1-1wt% of starch, and the esterifying agent is one or more of STMP, STPP, hexametaphosphate and mono-di-fatty glyceride.
10. A minced fish product characterized by: comprising the minced fish product additive obtained by the production method according to any one of claims 1 to 9.
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| CN112931578A (en) * | 2021-02-05 | 2021-06-11 | 天津科技大学 | Preparation method of nanocellulose reinforced collagen casing |
| CN114847447A (en) * | 2022-05-19 | 2022-08-05 | 福建农林大学 | Minced fish product of anoectochilus formosanus and preparation method thereof |
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| CN114847447A (en) * | 2022-05-19 | 2022-08-05 | 福建农林大学 | Minced fish product of anoectochilus formosanus and preparation method thereof |
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