CN112535276A - Application of biological cellulose micropowder in preparation of minced fillet product elasticity enhancer - Google Patents
Application of biological cellulose micropowder in preparation of minced fillet product elasticity enhancer Download PDFInfo
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- CN112535276A CN112535276A CN202011441014.9A CN202011441014A CN112535276A CN 112535276 A CN112535276 A CN 112535276A CN 202011441014 A CN202011441014 A CN 202011441014A CN 112535276 A CN112535276 A CN 112535276A
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- minced fillet
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- 239000000796 flavoring agent Substances 0.000 claims description 2
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- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
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- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 2
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 2
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- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
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- 241001136169 Komagataeibacter xylinus Species 0.000 description 1
- 229920001340 Microbial cellulose Polymers 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 239000002537 cosmetic Substances 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 229920005610 lignin Polymers 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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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 provides application of superfine crushed biological cellulose micro powder in preparing an elasticity enhancer for a minced fillet product, and further provides application of salt and the superfine crushed biological cellulose micro powder in preparing the elasticity enhancer for the minced fillet product, wherein the average particle size of the superfine crushed biological cellulose micro powder is 10-100 microns; the weight ratio of the salt to the superfine biological cellulose micro powder is 1:3-1: 20. The biological cellulose in the elasticity enhancer is rehydrated to form gel with a space net structure, the common salt enables myofibril filaments in the minced fillet raw material to be dissolved and absorb water to form gel, and the space net structures of the two types of gel are mutually wound together, so that a more compact gel system can be formed, and the elasticity of the product is further improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to application of superfine crushed biological cellulose micro powder in preparing an elasticity enhancer for minced fillet products.
Background
The minced fillet is a novel raw material of the aquatic product conditioning food. Common minced fillet products in the market mainly comprise fish balls, shrimp balls, crab sticks, fish tofu, fish cakes, fish sausages and the like. The minced fillet product is convenient to condition, tender, delicious and storage-resistant, so that the minced fillet product is favored by consumers. The product can be produced industrially in a large scale, can be produced manually in a family, can greatly improve the economic value of aquatic products, and has good development prospect.
Myofibrillar protein in the muscle of fish meat and shrimp meat is mainly composed of myosin, actin and actomyosin, and the myofibrillar protein is salt soluble protein, and after salt is added, meat paste with very thick viscosity and plasticity can be formed, because salt can dissolve thick filaments and thin filaments in myofibrillar, and in the dissolving process, the myosin and the actin can absorb a large amount of water and assemble to form a actomyosin sol. The sol can rapidly form elastic gel after being heated, namely the minced fillet product. The gelation phenomenon is that after the salt soluble protein is fully dissolved, the actin structure is heated, and then the high-order structure is disentangled, and molecules are mutually intertwined through hydrogen bonds to form fibrous macromolecules so as to form a stable network structure. Due to the strong hydrophilicity of myosin in the dissolving process, a large amount of free moisture can be contained in the formed net structure, and after the gel is formed by heating, a relatively uniform net structure is formed, so that the product has strong elasticity.
However, the raw fish used for preparing the minced fillet has high requirements, the minced fillet products prepared from various fish flesh have low elasticity, and particularly for freshwater fish, although the minced fillet products have high meat yield, rich nutrition and lower cost, the minced fillet products often have insufficient elasticity and cannot meet the requirements of the market.
The biological cellulose (also called bacterial cellulose) is a cellulose material biosynthesized by bacteria such as acetobacter xylinum, does not contain associated products such as lignin, pectin or hemicellulose and the like, and has high crystallinity and high polymerization degree, so that the biological cellulose has a hyperfine network structure and strong water holding capacity. It has been widely used in food products, known under the trade name coco or coco, mainly added to dairy products, bakery products or made into canned foods. In recent years, the range of applications thereof to various fields has been expanding, and the applications thereof to various fields such as medical treatment and cosmetics have been progressing.
Disclosure of Invention
The invention aims to provide an elasticity enhancer capable of improving the elasticity of a minced fillet product, thereby expanding the range of raw fish suitable for processing the minced fillet product, and particularly enabling fish which is not suitable for processing the minced fillet product before, particularly some fresh water fish, to be used for processing the minced fillet product. And simultaneously, the application range of the biological cellulose material is expanded.
In order to achieve the purpose, the invention provides application of superfine biological cellulose micropowder in preparing an elasticity enhancer for minced fillet products.
In the application, the superfine crushed biological cellulose micropowder is prepared by carrying out vacuum freeze drying on biological cellulose hydrogel and then carrying out superfine crushing.
The use of the invention, wherein the average particle size of the superfine biological cellulose micro powder is 10-100 microns; more preferably, the average particle size of the superfine biological cellulose micro powder is 20-60 microns; more preferably 30-40 microns.
According to the application, the minced fillet product elasticity enhancer also comprises salt, and the weight ratio of the salt to the superfine crushed biological cellulose micro powder is 1:3-1: 20; more preferably, the weight ratio of the salt to the superfine crushed biological cellulose micro powder is 1:5-1: 12; more preferably 1:8 to 1: 10.
The invention also provides a preparation method of the minced fillet product elasticity enhancer, which comprises the steps of taking a proper amount of purified water, adding salt to prepare a solution, adding the superfine crushed biological cellulose micro powder, and uniformly stirring to prepare the minced fillet product elasticity enhancer, wherein the average particle size of the superfine crushed biological cellulose micro powder is 10-100 microns; more preferably, the average particle size of the superfine biological cellulose micro powder is 20-60 microns; more preferably 30-40 microns; the weight ratio of the salt to the superfine crushed biological cellulose micro powder is 1:3-1: 20; more preferably, the weight ratio of the salt to the superfine crushed biological cellulose micro powder is 1:5-1: 12; more preferably 1:8 to 1: 10.
The invention also provides a minced fillet product with enhanced elasticity, which is prepared by using the minced fillet product elasticity enhancer disclosed by the invention.
The preparation raw materials of the minced fillet product also comprise minced fillet raw materials and one or more of flavoring agents, edible oil, emulsifying agents, spices, anti-freezing agents and preservatives; the minced fillet raw material can be one or more of fish, shrimp meat, crab meat, squid meat and shellfish.
The minced fillet product is fish balls, shrimp balls, crab sticks, fish tofu, fish cakes or fish sausages.
The invention also provides a preparation method of the minced fillet product with enhanced elasticity, which comprises the step of preparing an elasticity enhancer of the minced fillet product by using the superfine crushed biological cellulose micro powder and the salt, wherein the weight ratio of the two dosage is 20:1-3:1, the elasticity enhancer is used for mincing the minced fillet raw material, and the dosage of the elasticity enhancer is 5-30% of the weight of the minced fillet raw material.
The preparation method comprises the following steps: taking a proper amount of purified water, adding salt to prepare a solution, adding the superfine crushed biological cellulose micro powder, and uniformly stirring to prepare an elasticity enhancer; rinsing the minced fillet raw material, adding the minced fillet raw material into a mincing machine, mincing for 3-10 minutes, adding the elastic reinforcing agent, mincing for 20-35 minutes, adding other raw materials, mincing for 5-15 minutes again, keeping the temperature between 4 and 12 ℃ during mincing, and quickly freezing and preserving after the mincing is finished.
According to the invention, the superfine crushed biological cellulose micropowder is used as a main raw material, and can be rehydrated after water absorption to form fine gel with a fine spatial reticular fiber structure, and the gel can be adsorbed on myofibrillar protein in the minced fillet raw material to improve the elasticity of gel formation; when the salt is used, the gel can be formed after dissolving and absorbing water of myofibril fibers of the minced fillet raw material while the biological cellulose is rehydrated to form the gel, and the spatial network structures of the two gels can be intertwined together, so that a more compact gel system can be formed, and the elasticity of the product is further improved. Therefore, even if raw materials such as freshwater fish are adopted, the minced fillet product with better gel elasticity can be prepared.
Detailed Description
In order to better illustrate the technical solution of the invention, the invention will be described below with more detailed exemplary embodiments. It should be understood that the present invention may be embodied in various forms and should not be limited by the following embodiments. Rather, these examples are provided so that this disclosure will be better understood.
Example 1 preparation of a fine powder of biological cellulose.
Collecting a biological cellulose gel film cultured by static fermentation, repeatedly washing with deionized water, purifying with weak base, freeze-drying in vacuum, and micronizing into biological cellulose micropowder, wherein the average granularity of the micronized biological cellulose micropowder is shown in the following table.
| Average particle size (micron) | |
| Examples 1 to 1 | 30 |
| Examples 1 to 2 | 50 |
| Examples 1 to 3 | 100 |
Example 2 preparation of salt-free fish balls.
Taking 1000g of the mackerel meat raw material, repeatedly rinsing, placing the mackerel meat raw material in a mincing machine, mincing and mincing for 8 minutes, controlling the temperature in the mincing machine to be 10 ℃, adding 150g of the superfine biological cellulose micro powder prepared in the examples 1-1, 1-2 and 1-3, and continuing to mincing for 30 minutes at the maintained temperature; and adding a proper amount of edible oil, an antifreeze agent, an emulsifier and a preservative, keeping the temperature, continuously kneading for 10 minutes, preparing fish balls, and finally quick-freezing and storing, wherein the fish balls are prepared as examples 2-1, 2-2 and 2-3.
Example 3 preparation of elasticity enhancer.
Taking a proper amount of purified water, adding salt to prepare a solution, adding superfine biological cellulose micro powder (the average particle size is 30 microns), and uniformly stirring to prepare the elasticity enhancer. See the following table for specific formulations.
| The amount of salt (g) | Ultra-micro milled biocellulose species | Amount (g) of ultra-micro pulverized biological cellulose | |
| Example 3-1 | 100 | Preparation of example 1-1 | 300 |
| Examples 3 to 2 | 100 | Preparation of example 1-2 | 900 |
| Examples 3 to 3 | 100 | Preparation of examples 1 to 3 | 2000 |
Example 4 preparation of surimi products.
Taking 1000g of minced fillet raw material, repeatedly rinsing, placing the minced fillet raw material into a mincing machine, mincing and mincing for 6 minutes, controlling the temperature in the mincing machine to be 8 ℃, adding the elastic reinforcing agent prepared in the embodiments 3-1, 3-2 and 3-3, and keeping the temperature to continue mincing for 35 minutes; and adding a proper amount of edible oil, an antifreeze agent, an emulsifier and a preservative, keeping the temperature, continuously kneading for 10 minutes, preparing the related minced fillet product, and then quickly freezing and storing. The specific formulation is shown in the following table.
| Weight of minced fillet product | Minced fillet raw material and dosage | Elasticity enhancer | The amount of elasticity enhancer | |
| Example 4-1 | Fish ball | Spanish mackerel flesh, 1000g | Preparation of examples 3 to 3 | 210g |
| Example 4 to 2 | Shrimp ball | Spanish mackerel meat and shrimp meat each 500g | Preparation of example 3-2 | 100g |
| Examples 4 to 3 | Fish cake | Bighead carp flesh, 1000g | Preparation of example 3-1 | 200g |
In order to confirm the technical effects which can be obtained by the present invention, the breaking strength and gel strength of the surimi product prepared in the present invention were measured to characterize the elasticity of the surimi product.
Experimental example 1 elasticity-enhancing effect of the ultrafine-pulverized bio-cellulose fine powder.
The first group is a blank group, namely no elasticity enhancer is added, the processing method refers to the example 2, the fish balls are mashed for 38 minutes under the same condition of a blender, then a proper amount of edible oil, an antifreeze agent, an emulsifier and a preservative are added, the temperature is kept for continuously mashing for 10 minutes, and finally the fish balls are frozen and stored after being prepared; and the second group is a salt group, salt is used as an elastic reinforcing agent, the processing method is as in example 2, the blender is first blended for 8 minutes, then 30g of salt is added, the mixture is blended for 30 minutes under the condition of heat preservation, then a proper amount of edible oil, an antifreeze agent, an emulsifier and a preservative are added, the mixture is continuously blended for 10 minutes under the condition of temperature preservation, and finally the mixture is frozen and stored after being made into fish balls.
The fish balls prepared in the blank group and the salt group were used as comparative examples, and the salt-free fish balls prepared in examples 2-1, 2-2 and 2-3 were used as experimental examples, and after being refrigerated at 4 ℃ for 12 hours, the breaking strength (g) and gel strength (g mm) were measured using a texture analyzer. The results of the experiments are shown in the following table.
| Group of | Breaking strength (g) | Gel Strength (g mm) |
| Blank control group | 54.61 | 680.12 |
| Salt control group | 132.17 | 1225.43 |
| Example 2-1 | 127.86 | 1322.74 |
| Examples 2 to 2 | 123.45 | 1308.37 |
| Examples 2 to 3 | 105.63 | 1176.25 |
From the above experimental results, it can be seen that the breaking strength and the gel strength of the fish ball product can be significantly improved by using the ultrafine-ground bio-cellulose micropowder as an elastic reinforcing agent compared with those of a blank control group, and the gel strength equivalent to that of the fish ball product prepared by using salt for milling can be basically achieved.
Experimental example 2 synergistic elasticity-enhancing effect of the micro-pulverized bio-cellulose micro powder and salt.
The minced fillet products prepared in examples 4-1, 4-2 and 4-3 were used as experimental groups; comparative example is a group of ultra-micro pulverized bio-cellulose micro powders, and the preparation method refers to example 4, which is that only the ultra-micro pulverized bio-cellulose micro powders are added during the kneading process (the specific addition amount of the comparative group is shown in the following table), and the minced fillet products of each group are refrigerated at 4 ℃ for 12 hours, and then the breaking strength (g) and the gel strength (g x mm) are measured by a texture analyzer. The results of the experiments are shown in the following table.
| Group of | Minced fillet raw material and dosage | The amount of salt (g) | Dosage (g) of biological cellulose micropowder | Breaking strength (g) | Gel Strength (g mm) |
| Comparative group 1 | Spanish mackerel flesh, 1000g | - | 200 | 132..57 | 1292.34 |
| Comparative group 2 | Spanish mackerel meat and shrimp meat each 500g | - | 90 | 102.44 | 986.16 |
| Comparative group 3 | Bighead carp flesh, 1000g | - | 150 | 106.62 | 933.58 |
| Example 4-1 | Spanish mackerel flesh, 1000g | 10 | 200 | 194.35 | 1826.57 |
| Example 4 to 2 | Spanish mackerel meat and shrimp meat each 500g | 10 | 90 | 115.26 | 1224.44 |
| Examples 4 to 3 | Bighead carp flesh, 1000g | 50 | 150 | 157.48 | 1312.32 |
From the experimental results, it can be seen that after the superfine crushed biological cellulose micro powder is compatible with the salt, compared with the single use of the biological cellulose micro powder, the breaking strength and the gel strength of the minced fillet product can be remarkably improved, and even if the minced fillet raw material adopts fresh water fish meat, a good technical effect can be obtained.
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention shall fall within the protection scope defined by the claims of the present invention.
Claims (10)
1. Application of the superfine crushed biological cellulose micropowder in preparing an elasticity enhancer for minced fillet products.
2. The use according to claim 1, wherein the micronized bio-cellulose micropowder is prepared by vacuum freeze-drying a bio-cellulose hydrogel and then micronizing the hydrogel.
3. Use according to claim 1 or 2, characterized in that the micronized bio-cellulose micropowder has an average particle size of 10 to 100 μm.
4. The use according to claim 3, wherein the minced fillet product elasticity enhancer further comprises common salt, and the weight ratio of the common salt to the superfine biological cellulose micropowder is 1:3-1: 20.
5. A preparation method of an elasticity enhancer for minced fillet products is characterized by taking a proper amount of purified water, adding salt to prepare a solution, adding superfine crushed biological cellulose micro powder, and uniformly stirring to prepare the elasticity enhancer, wherein the average particle size of the superfine crushed biological cellulose micro powder is 10-100 microns; the weight ratio of the salt to the superfine biological cellulose micro powder is 1:3-1: 20.
6. An elasticity-enhanced minced fish product characterized by being produced by using the minced fish product elasticity-enhancing agent of any one of claims 1 to 4 or the elasticity-enhancing agent produced by the method of claim 5.
7. The surimi product of claim 6, wherein the raw materials used to prepare the surimi product further comprise one or more of a flavoring agent, an edible oil, an emulsifier, a spice, an antifreeze agent, and a preservative.
8. The surimi product of claim 6, wherein the surimi product is a fish ball, shrimp ball, crab stick, fish tofu, fish cake, or fish sausage.
9. The preparation method of the minced fillet product with enhanced elasticity is characterized in that the minced fillet product elasticity enhancer is prepared from superfine crushed biological cellulose micro powder and salt, the weight ratio of the two dosage is 20:1-3:1, the minced fillet material is mashed with the elasticity enhancer, and the dosage of the elasticity enhancer is 5-30% of the weight of the minced fillet material.
10. The method of making a surimi product of claim 9, comprising: taking a proper amount of purified water, adding salt to prepare a solution, adding the superfine crushed biological cellulose micro powder, and uniformly stirring to prepare an elasticity enhancer; rinsing the minced fillet raw material, adding the minced fillet raw material into a mincing machine, mincing for 3-10 minutes, adding the elastic reinforcing agent, mincing for 20-35 minutes, adding other raw materials, mincing for 5-15 minutes again, keeping the temperature between 4 and 12 ℃ during mincing, and quickly freezing and preserving after the mincing is finished.
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