Healthy fish balls containing resistant starch, edible fungi and seaweed

A technology of resistant starch and edible fungi is applied in the field of food processing to achieve the effect of strong taste, improved nutrition and health care effect, and small particle size

Inactive Publication Date: 2016-11-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no application of resistant starc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A health-care fish ball containing resistant starch, edible fungi and seaweed, the preparation method of which comprises the following steps:

[0026] 1) Preparation of resistant starch: Put glutinous rice starch in 0.2 mol / L, pH 5.2 acetic acid-sodium acetate buffer solution to prepare starch milk with a mass concentration of 8%, and then continuously stir in a boiling water bath for 30 minutes to make The gelatinization is complete, adjust the temperature of the starch paste to 58 ° C, and then use the amount of pullulanase 55 ASPU per gram of glutinous rice starch, add pullulanase to the starch paste, and enzymolyze it in a constant temperature water bath for 8 hours; after the enzymolysis is completed Seal, heat at 100°C for 30 minutes to inactivate the enzyme, cool in an ice-water bath to room temperature; store in a refrigerator at 4°C for 4 days at a constant temperature, centrifuge the precipitated sample, and wash repeatedly with pure water until the pH is 6.2; ...

Embodiment 2

[0034] A health-care fish ball containing resistant starch, edible fungi and seaweed, the preparation method of which comprises the following steps:

[0035] 1) Preparation of resistant starch: put sorghum starch in 0.2 mol / L, pH 5.2 acetic acid-sodium acetate buffer solution to prepare starch milk with a mass concentration of 10%, and then continuously stir in a boiling water bath for 35 minutes to make The gelatinization is complete, adjust the temperature of the starch paste to 58 ° C, and then use the amount of pullulanase 58 ASPU per gram of sorghum starch, add pullulanase to the starch paste, and enzymolyze it in a constant temperature water bath for 9 hours; after the enzymolysis is completed Seal, heat at 100°C for 32min to inactivate the enzyme, cool in an ice-water bath to room temperature; store in a refrigerator at 4°C for 4 days at a constant temperature, centrifuge the precipitated sample, and wash repeatedly with pure water until the pH is 6.8; dry the washed pre...

Embodiment 3

[0043] A health-care fish ball containing resistant starch, edible fungi and seaweed, the preparation method of which comprises the following steps:

[0044] 1) Preparation of resistant starch: Put cassava starch in 0.2mol / L, pH 5.2 acetic acid-sodium acetate buffer solution to prepare starch milk with a mass concentration of 14%, and then continuously stir in a boiling water bath for 40min to make The gelatinization is complete, adjust the temperature of the starch paste to 58°C, and then use the amount of pullulanase 75 ASPU per gram of tapioca starch, add pullulanase to the starch paste, and enzymolyze it in a constant temperature water bath for 10 hours; after the enzymolysis is completed Seal, heat at 100°C for 35min to inactivate the enzyme, cool in an ice-water bath to room temperature; store in a refrigerator at 4°C for 4 days at a constant temperature, centrifuge the precipitate sample, and wash repeatedly with pure water until the pH is 7.3; dry the washed precipitate...

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PUM

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Abstract

The invention discloses healthy fish balls containing resistant starch, edible fungi and seaweed. The healthy fish balls are prepared from fish flesh, the resistant starch edible fungus nano-powder, seaweed nano-powder, vegetable nano-powder, egg white, common salt, spring onion powder, ginger powder, allium sativum powder and the like which serve as raw materials. The healthy fish balls not only have the characteristics, i.e., delicious taste and chewy mouth feel of fish balls, but also have the health-care effect of the resistant starch and nutritive values of the edible fungi, the seaweed and vegetables, thereby having a good development prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-care fish ball containing resistant starch, edible fungi and seaweed. Background technique [0002] Fish balls are traditional Han dishes often cooked in coastal areas such as Fujian and Guangdong, and belong to Cantonese or Fujian cuisine. Fish balls are mainly made of surimi and starch. However, traditional fish ball products contain too much meat. Eating too much will cause diseases such as high blood pressure, hyperlipidemia, and obesity, which is not conducive to human health. Modern people pursue the diet trend of nutrition and health care. Therefore, improving the health care effect of fish balls is an effective method to promote the healthy development of this traditional food industry. [0003] Resistant starch is a kind of starch that is harder to degrade than other starches, and is slower to digest, absorb and enter the bloodstream in the ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L31/00A23L17/60A23L19/00A23L29/30A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 刘斌赵慧肖正曾峰贾瑞博林满红
Owner FUJIAN AGRI & FORESTRY UNIV
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