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Frost-resisting gel fortifier and application thereof

A technology of freezing gel and reinforcing agent is applied in the field of aquatic product processing and storage to achieve the effects of improving water retention performance, improving gel forming ability, and improving freezing resistance performance.

Active Publication Date: 2014-12-31
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defect of prior art, provide a kind of antifreeze gel enhancer that improves the freezing resistance, gelatinity and water retention of frozen surimi, it can obviously reduce protein denaturation in the frozen storage process of surimi and the defect of water retention decline, and can also significantly improve the gel performance of frozen surimi, in addition, the present invention also provides the specific application of this antifreeze gel enhancer in the processing of frozen fish products, especially in the processing of surimi

Method used

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  • Frost-resisting gel fortifier and application thereof
  • Frost-resisting gel fortifier and application thereof
  • Frost-resisting gel fortifier and application thereof

Examples

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Effect test

Embodiment 1

[0038] Example 1 Preparation Example

[0039] The applicant screened and determined the formulation of the antifreeze gel enhancer through a combination of single factor and orthogonal experiments, taking the water retention performance, antifreeze performance and gel performance of surimi during frozen storage as indicators, and the specific results are as follows.

[0040]The present invention studies the effects of polyhydroxy sugars on the freezing rate, heat transfer rate and low-temperature phase transition of surimi. One group without any additives was used as the blank control group, and the remaining six groups were added with 4% sucrose, then added with 4% sorbitol, 4% acetic esterified starch, 4% cross-linked esterified starch, 4% hydroxypropylated starch, 4% cross-linked hydroxypropyl starch, 0.5% konjac powder, research found that added sugars have a certain antifreeze effect, among them, the surimi group added 4% acetate starch + 4% sucrose, the gel Strength, Ca...

Embodiment 2

[0047] Embodiment 2 The embodiment in which all raw materials are calculated with physical quantities (unit of weight: kilogram or kilogram)

[0048] The present embodiment is based on 100kg of fresh surimi raw materials. The specific raw material is to take about 400kg of fresh freshwater fish for meat rinsing. After processing according to the production method of Example 1, 100kg of fresh surimi is taken, and antifreeze and coagulation prepared by Example 1 are used. Glue enhancer (the proportioning by weight is as follows: sodium lactate: 0.1~0.4kg; sodium citrate: 0.3~0.7kg; modified starch (available from commercially available cross-linked esterified starch, hydroxypropylated starch or cross-linked Obtain the first in hydroxypropyl starch): 1~2.5kg; Sucrose: 1.5~3kg; Transglutaminase: 0.3~0.7kg (preferred embodiment formula of the present invention: the raw material proportion by weight is as follows (Based on 100kg of fresh surimi): sodium lactate: 0.2-0.3kg; sodium ci...

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Abstract

The invention belongs to the technical field of aquatic product processing and storage, and particularly relates to a frost-resisting gel fortifier for freezing surimi and application of the frost-resisting gel fortifier in the freezing processing production of the surimi. The frost-resisting gel fortifier is prepared from sodium lactate, sodium citrate, modified starch, sucrose and transglutaminase according to an appropriate ratio, and can remarkably improve the water retentivity, the freezing resistance and the gel property of the frozen surimi; a phosphate is not included in the frost-resisting gel fortifier; the contents of sucrose and sorbitol are remarkably lower than those of an commercial antifreeze agent, so that the frost-resisting gel fortifier is a novel improver for improving comprehensive quality of the surimi. The invention further discloses an application method of the frost-resisting gel fortifier.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing and storage, and in particular relates to an antifreeze gel enhancer suitable for processing frozen surimi and its application. The antifreeze gel enhancer prepared by the invention can effectively prevent protein denaturation and water-holding performance decline in the frozen storage process of surimi, and simultaneously increase the gel strength of the antifreeze gel enhancer and its application. Background technique [0002] Frozen surimi and its products are one of the fastest-growing types of aquatic products in my country. However, during processing and storage, the quality of surimi and its products is often reduced due to protein freezing denaturation and water-holding performance decline. Therefore, adding exogenous substances to surimi and finding suitable quality improvers to prevent protein denaturation, decrease water holding capacity, and maintain protein gel perf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
Inventor 刘茹熊善柏李莎莎安玥琪郭秀瑾赵思明曹立伟
Owner HUAZHONG AGRI UNIV
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