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Antifreeze polypeptide-sorbitol composite antifreeze agent and application

An anti-freezing polypeptide and anti-freezing agent technology, which can be used in the preservation of meat/fish with chemicals, etc., can solve the problems of reduced gel performance, poor quality, poor flavor, etc., to prevent oxidative loss and increase added value. Effect

Inactive Publication Date: 2015-08-26
FUZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide an antifreeze polypeptide-sorbitol composite antifreeze agent and its application to solve the problems of quality deterioration, gel performance reduction, Improve the texture of meat products and 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

[0030] 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: 55g, salt: 25g, monosodium glutamate: 1g, ginger juice: 3g, pepper powder: 1g , Antifreeze polypeptide: 15g, sorbitol 22g, glycerol 12g, polydextrose 30g, sodium citrate 2g.

[0031] The production steps are as follows:

[0032] (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 ...

Embodiment 2

[0048] The raw materials and formula of a kind of shrimp balls added with compound antifreeze agent are as follows: fish meat: 1kg, shrimp meat 0.35kg, potato starch: 50g, salt: 20g, monosodium glutamate: 2g, ginger juice: 3g, pepper powder: 1g, Antifreeze polypeptide: 25g, sorbitol 15g, glycerin 15g, polydextrose 24g, sodium citrate 4g.

[0049] The production steps are as follows:

[0050] (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-spe...

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Abstract

The present invention discloses an antifreeze polypeptide-sorbitol composite antifreeze agent and application, belonging to the food processing field. The antifreeze agent comprises the following components in parts by weight: 0.5-6 parts of antifreeze polypeptide, 0.2-4 parts of sorbitol,1-3.5 parts of glycerin, 2.5-4.5 parts of polydextrose and 0.1-0.5 parts of sodium citrate. According to the present invention, an antifreeze polypeptide acts as a main protective agent, and is combined with small molecules to obtain a composite low temperature protection formula. The product stability of surimi products can be favorably maintained during low-temperature storage of the surimi products, and the gel strength and water retention capability of the surimi products are improved, providing protection during low-temperature refrigeration and transportation of the surimi products. The antifreeze polypeptide manufacturing process is mature and simple, low in production cost, and suitable for industrial production. In addition, the antifreeze polypeptide is high in low-temperature protective activity, is not sweet, and can maintain the flavor of surimi products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an antifreeze polypeptide-sorbitol composite 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...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 汪少芸陈高乐李灵王文龙方卫东
Owner FUZHOU UNIVERSITY
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