Processing method of extraction recombinant low-value fish protein

A fish protein and low-value technology, which is applied in the field of preparation of extruded and recombined surimi products, can solve the problems of high processing cost and difficult organization of surimi products, and achieve low cost of accessories, good operation stability, and improved The effect of nutritional value

Inactive Publication Date: 2014-03-12
FUJIAN ANJOY FOODS CO LTD +2
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Problems solved by technology

However, processing with existing methods has high processing costs, and it is usually difficult for the p

Method used

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  • Processing method of extraction recombinant low-value fish protein
  • Processing method of extraction recombinant low-value fish protein
  • Processing method of extraction recombinant low-value fish protein

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Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The preparation process of extruded recombined fish meat protein, the steps are as follows:

[0038] (1) Mixing conditioning: Moisture content has a significant impact on the texture of extruded products. Mix hairtail surimi and soybean protein isolate in a weight ratio of 1:4, adjust the moisture content, sieve and rest overnight, so that the moisture of the raw materials is evenly distributed;

[0039] (2) Extrusion treatment: Extrusion treatment is the key to the whole process, which directly affects the physical properties, texture properties and nutritional properties of the extruded products. The outlet temperature of the extruder is controlled at 140°C-160°C, and the screw speed is 80rpm-120rpm, so that better texturization, water holding rate and protein in vitro digestibility can be obtained.

[0040] (3) Collect, bag and pack.

[0041] Water holding rate: take about 5g (W 1 ) Samples were placed in 100ml distilled water and allowed to stand for 30min. Cent...

Embodiment 1

[0048] Response surface methodology to optimize the extrusion process of surimi-soy protein isolate mixture:

[0049] Table 1 Response surface analysis test factor levels and codes

[0050]

[0051] Using the Box-Behnken experimental design principle of the software Design-Expert8.0b, the moisture content (A), screw speed (B) and screw temperature (C) were used as independent variables to investigate the effect of process parameters on the extrudate texture and water holding capacity rate impact. The corresponding relationship between the standardized codes and actual values ​​of each variable is shown in Table 1, the experimental design scheme and test results are shown in Table 2, and the analysis of the significance test results of the regression model coefficients is shown in Table 3. Multiple regression analysis was carried out according to the obtained data, and the multiple quadratic regression equation between the response variable (feed moisture, screw speed, scre...

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Abstract

The invention relates to a preparation method of a low-value extraction recombinant minced hairtail product. The preparation method comprises the steps: mixing minced hairtail and a soybean protein isolate with a weight ratio of 1:4 in a chopper mixer, and extruding by adopting a homodromy twin-screw extruder, wherein the water content of a raw material is 30-50 percent, the rotating speed of screws is 80-120rpm, the temperature of the screws is 140-160 DEG C, and the optimal process condition is optimized by using a response surface method. Compared with that of a raw material, the in-vitro digestibility coefficient of the protein is increased by 10.25 percent. According to the preparation method, the low-value minced hairtail is recombined by adopting the homodromy twin-screw extruder, the advantages of high temperature, high pressure and high shearing force of an extrusion system are fully utilized, the degradation of macromolecules in a cylinder is promoted, the ordering transition of a protein array in the material is accelerated, the texturization and the specific retention of the material are improved; meanwhile, through passivating enzyme and damaging antinutritional factors, the in-vitro digestibility coefficient of the protein in the material is increased, and the nutritive value of the material is improved.

Description

technical field [0001] The invention relates to a processing method and products of aquatic products, in particular to a preparation process of extruded recombined surimi products. Background technique [0002] The total area of ​​my country's sea area is 4.83 million km 2 , with abundant marine biological resources, the area of ​​fishing grounds available for fishing production is 2.12 million km 2 . There are more than 3,000 species of marine fish in my country, of which 1,694 species can be caught and farmed, and more than 150 species have greater economic value. Since the 1960s, due to the popularization of the application of advanced modern fishing technology, large and medium-sized fish resources have been destroyed year by year, especially the overfishing of fish species that are the main raw materials for surimi, making some low-value fish species, such as hairtail, gradually used To the processing of surimi products. Hairtail, as a nutrient-rich economic fish wi...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/305A23L33/17
CPCA23L17/70A23L33/185A23V2002/00A23V2250/5488A23V2300/31
Inventor 黄建联赵建新范大明何天琦张文海陈卫张灏周文果连惠章
Owner FUJIAN ANJOY FOODS CO LTD
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