Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof

A technology of oligosaccharides and water-retaining agents, which is applied in the direction of chemical preservation of meat/fish, etc., can solve the problems of ineffective water retention and environmental protection, and achieve the effects of food safety assurance, freshness maintenance, and good taste

Inactive Publication Date: 2015-11-11
ZHEJIANG OCEAN 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 provide a natural green oligosaccharide water-retaining agent for red shrimp that has a good water-retaining effect and reduces d...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 3%, trehalose 25%, konjac polysaccharide degradation product 3%, algin oligosaccharide 4.5%, lactic acid 2%, antioxidant 5%, and the balance being dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding mannanase with 4% konjac polysaccharide mass to a konjac polysaccharide solution with a mass concentration of 6%, hydrolyzing it at 45°C for 8 hours, concentrating until the solid content reaches 5%, and spray drying . The viscosity of algin oligosaccharide is 60MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:2.5:5.

[0023] The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 20 minutes, take it out, rinse, rem...

Embodiment 2

[0026] An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 4%, trehalose 28%, konjac polysaccharide degradation product 6%, algin oligosaccharide 55%, lactic acid 2.5%, antioxidant 7%, and the balance dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding 5% konjac polysaccharide dextranase to the konjac polysaccharide solution with a mass concentration of 8%, hydrolyzing it at 48°C for 10 hours, concentrating until the solid content reaches 8%, and spray drying . The viscosity of algin oligosaccharide is 70MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:3:6.

[0027] The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 25 minutes, take it out, rinse, remove the head ...

Embodiment 3

[0030] An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 5%, trehalose 30%, konjac polysaccharide degradation product 9%, algin oligosaccharide 6.5%, lactic acid 3%, antioxidant 8%, and the balance being dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding mannanase with 6% konjac polysaccharide mass to a konjac polysaccharide solution with a mass concentration of 10%, hydrolyzing it at 50°C for 12 hours, concentrating until the solid content reaches 9%, and spray drying . The viscosity of algin oligosaccharide is 75MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:4:7.

[0031] The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 30 minutes, take it out and rinse, ...

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Abstract

The invention relates to an oligosaccharide water-retaining agent used for water retention of red shrimps, which is composed of following raw materials, by weight, 3-5% of gentiobiose, 25-30% of trehalose, 3-9% of a degradation product of konjac polysaccharide, 4.5-6.5% of alginate oligosaccharides, 2-3% of lactic acid, 5-8% of an anti-oxidizing agent and the balanced being dextrin. The water-retaining agent can maintain fresh degree of frozen shrimps. Volatile amino nitrogen and total bacteria are limited within a national standard range. The water-retaining agent can greatly reduce drying loss during freezing and greatly reduce drying loss of the red shrimps. Meanwhile, the water-retaining agent is prepared from natural fresh-keeping and water-retaining raw materials, thereby ensuring food safety and increasing economic benefit in aquatic product processing enterprises.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to an oligosaccharide water-retaining agent for water retention of red shrimp and a use method thereof. Background technique [0002] Water-retaining agent is a substance added to help maintain moisture in food. It mostly refers to phosphate substances that are used in the processing of meat and aquatic products to enhance their moisture stability and have high water holding capacity. Polyphosphate is one of these substances. When used in aquatic products, it can reduce the loss of water and nutrients during the processing, transportation and storage of aquatic products, maintain the tenderness of products, and increase the yield. However, polyphosphoric acid Excessive addition of salt will, on the one hand, cause an unpleasant metallic astringent taste, rough texture and phosphate precipitation during storage, resulting in snowflakes and crystallization on the surface; on the othe...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 谢超裘晓华
Owner ZHEJIANG OCEAN UNIV
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