Compound antifreeze agent and application thereof

An anti-freezing agent and anti-freezing polypeptide technology, which is applied in the preservation of meat/fish with chemicals, etc., can solve the problems of reduced gel performance, poor flavor, and quality deterioration, and achieves increased added value, prevention of oxidative loss, The effect of increasing the absorption of calcium

Inactive Publication Date: 2015-07-29
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a compound antifreeze agent and its application to solve the problems of quality deterioration, gel performance reduction, and poor flavor of meat products on the market due to physical and chemical changes in the frozen storage process. , improve the texture of meat products, and at the same time make surimi products more nutritious and more popular with consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The raw materials and formula of a kind of fish ball added with compound antifreeze agent are as follows: fish meat: 1kg, potato starch: 50g, salt: 20g, monosodium glutamate: 4g, ginger juice: 4g, pepper powder: 2g, antifreeze polypeptide: 40g , Trehalose: 28g, polyphosphate 2.5g (tripolyphosphate / pyrophosphate=1:1).

[0033] The production steps are as follows:

[0034] (1) Preparation of antifreeze polypeptide: take food-source pigskin collagen as raw material, soak collagen and distilled water for 3 hours at a ratio of 1:100 to make the collagen fully absorb water, add enzyme and substrate at a ratio of 1:50 Alkaline protease, adjust the pH of the enzymatic hydrolysis environment to pH9.0, heat and hydrolyze the collagen in a water bath shaker at 37°C, and the enzymatic hydrolysis time is 3h. After enzymatic hydrolysis, put it in a boiling water bath for 10 minutes to completely inactivate the protease. After cooling to room temperature, use a high-speed refrigerate...

Embodiment 2

[0049] The raw materials and formula of a simulated crab meat added with compound antifreeze agent are as follows: fish meat: 1kg, crab meat 0.2kg, potato starch: 65g, salt: 25g, monosodium glutamate: 2g, ginger juice: 5g, pepper powder: 2g , Antifreeze polypeptide: 40g, trehalose: 30g, polyphosphate 3g (tripolyphosphate / pyrophosphate=1:1).

[0050] The production steps are as follows:

[0051] (1) Preparation of antifreeze polypeptide: take food-source pigskin collagen as raw material, soak collagen and distilled water for 3 hours at a ratio of 1:100 to make the collagen fully absorb water, add enzyme and substrate at a ratio of 1:50 Alkaline protease, adjust the pH of the enzymatic hydrolysis environment to pH9.0, heat and hydrolyze the collagen in a water bath shaker at 37°C, and the enzymatic hydrolysis time is 3h. After enzymatic hydrolysis, put it in a boiling water bath for 10 minutes to completely inactivate the protease. After cooling to room temperature, use a high-...

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PUM

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Abstract

The invention discloses a compound antifreeze agent and application thereof and belongs to the field of food processing. The compound antifreeze agent in the formula comprises the following components in parts by weight: 2 to 8 parts of antifreeze polypeptide, 2.5 to 4.5 parts of trehalose and 0.2 to 0.5 part of polyphosphates. According to the compound antifreeze agent disclosed by the invention, the antifreeze polypeptide is taken as a main protecting agent and is combined and compounded with micromolecules to obtain a high-efficiency compound low-temperature protection formula; by using the high-efficiency compound low-temperature protection formula, the stability of minced fish products can be better kept in the low-temperature storage process of the minced fish products, the gel strength and the water holding capacity of surimi products are improved, and the protection can be provided for low-temperature storage and transportation of the surimi products; a preparation process of the antifreeze polypeptide is mature and simple and low in production cost, and is suitable for industrial production; in addition, the antifreeze polypeptide is high in low-temperature protection activity and sweetness-free, and can be used for keeping the flavor of the surimi products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound antifreeze agent and its application. Background technique [0002] With the development of domestic fishery and the enrichment and quality of aquatic products, solving the uneven supply of aquatic products in low and peak seasons, balancing the time to market of aquatic products, and increasing the added value of aquatic products are the core issues in the field of food processing. Fish meat is delicious and tender. It is an important source of nutrients such as protein, amino acid, fat, vitamins and minerals needed by human beings, and is an important part of people's diet. Wash low-value fish such as silver carp and carp, remove bones, skin, scales and viscera by hand, and make surimi, and then add cryoprotectant and other raw materials to make a variety of simulated foods, such as fish Raw materials for balls, fish cakes, imitation crab meat, shrimp, sca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 汪少芸袁育王文龙方卫东
Owner FUZHOU UNIV
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