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Method for improving gel characteristic of minced fish product by adding plant polyphenol

A technology for plant polyphenols and surimi products, which is applied in food preparation, food science, application and other directions, can solve the problem of large amount of surimi added, and achieve the effect of increasing gel properties

Inactive Publication Date: 2011-01-26
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, various food accessories and additives are often used to improve the gel properties of surimi products, such as potato starch, soybean protein isolate, egg white protein and plasma protein, etc., but the addition amount of surimi is relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 100kg of frozen bighead carp surimi, add 0.21kg of tea polyphenols (product purity 95%, purchased from Hangzhou Qinyuan Natural Plant Technology Co., Ltd.), mix well and grind for 5 minutes, then add 2.5kg of salt and grind for 10 minutes , control the crushing temperature at 5-10°C; pour the surimi into a plastic casing with a diameter of 26mm, place it at 35°C for 60 minutes to make it gel, and then heat it at 90°C for 30 minutes. The concavity of surimi products without plant polyphenols was 0.55cm, and the gel strength was 100g·cm; the concavity of surimi products with tea polyphenols was 1.40cm, and the gel strength was 250g·cm.

Embodiment 2

[0025] Weigh 100kg of freshly prepared grass carp surimi, add 0.53kg of ferulic acid (90% product purity, purchased from Nanjing Zelang Pharmaceutical Technology Co., Ltd.), mix well and grind for 5 minutes, then add 2.5kg of salt and grind for 10 minutes , control the crushing temperature at 5-10°C; pour the surimi into a plastic casing with a diameter of 26mm, place it at 30°C for 60 minutes to make it gel, and then heat it at 95°C for 30 minutes. The concavity of the surimi products without plant polyphenols was 0.55cm, and the gel strength was 100g·cm; the concavity of the surimi products with ferulic acid was 1.42cm, and the gel strength was 297g·cm.

Embodiment 3

[0027] Take by weighing 100kg of frozen hairtail surimi, add 0.67kg of soybean isoflavones (60% product purity, purchased from Hangzhou Hetian Biotechnology Co., Ltd.) and mix well for crushing for 5 minutes, then add 2.5kg of salt for crushing for 10 minutes, control the crushing The crushing temperature is 5-10°C; the surimi is poured into plastic casings with a diameter of 26 mm, placed at 40°C for 60 minutes to make it gel, and then heated at 95°C for 30 minutes. The concavity of the surimi products without adding plant polyphenols was 0.55cm, and the gel strength was 100g·cm; the concavity of the surimi products with soybean isoflavones was 1.30cm, and the gel strength was 249g·cm.

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Abstract

The invention provides a method for improving gel characteristic of a minced fish product by adding plant polyphenol. The method comprises the following steps of: adding the plant polyphenol in an amount which is 0.01 to 1.0 percent of the mass of minced fish into the minced fish serving as a raw material, milling the minced fish for 5 to 10 minutes at the temperature of between 0 and 10 DEG C, then adding salt in an amount which is 2 to 3 percent of the mass of the minced fish into the minced fish, milling the minced fish for 10 to 20 minutes at the temperature of between 0 and 10 DEG C, processing the milled minced fish, placing the minced fish for 50 to 60 minutes at the temperature of between 30 and 40 DEG C, and finally heating the minced fish for 20 to 30 minutes at the temperature of between 85 and 95 DEG C to obtain the processed minced fish product. The method can increase the gel characteristic of the minced fish product, the gel characteristic of the minced fish product is improved to 200 to 400g.cm after adding from 100g / cm without adding, the mouthfeel of the minced fish product is not astringent, and the whiteness is basically not changed; and the method does not change the traditional processing process, and is suitable for modern industrialized production.

Description

(1) Technical field [0001] The invention relates to a method for improving the gel properties of surimi products by adding plant polyphenols. (2) Background technology [0002] Surimi products are one of the main products in the high-value processing of aquatic products, but there are generally problems such as insufficient product elasticity, which has caused a large number of low-value fishery resources to not be fully utilized, and has become the main technology that plagues the surimi production industry Difficult question. The formation of surimi gel is a competitive process: one is the three-dimensional network formation process between myosin and actin catalyzed by transglutaminase; The fibril hydrolysis process is mainly the myosin heavy chain hydrolysis process, that is, the gel deterioration process. Therefore, promoting the crosslinking between fish meat proteins and hindering or slowing down their hydrolysis has become one of the effective measures to improve t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 聂小华
Owner ZHEJIANG UNIV OF TECH
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