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A kind of black fungus dietary fiber fish ball and preparation method

A technology of dietary fiber and dietary fiber powder, which is applied in the field of new-type black fungus dietary fiber fish balls and preparation, can solve the problems of difficult wall breaking and poor effect, and achieve the effects of high nutritional value, saving raw materials, and good sensory properties.

Active Publication Date: 2022-04-15
CHINA JILIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cell wall of black fungus is thick and tough, and it is much more difficult to break the wall than plant cells. The method of breaking the wall suitable for plant cells is often not effective for breaking the wall of black fungus

Method used

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  • A kind of black fungus dietary fiber fish ball and preparation method
  • A kind of black fungus dietary fiber fish ball and preparation method
  • A kind of black fungus dietary fiber fish ball and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Materials and Reagents

[0032] Black fungus: Provided by Hangzhou Huadan Agricultural Products Co., Ltd., with wrinkled fungus, autumn fungus, black fungus slag and broken fungus with poor appearance and taste as raw materials, dried and crushed through a 40-60 mesh sieve before use, and set aside; low-sodium compound salt ( food grade), xylitol (food grade), o-phthalaldehyde, potassium persulfate, ABTS + Solution, ethanol, etc.: Shanghai Aladdin Biochemical Technology Co., Ltd.; grass carp, hydroxypropyl starch, edible oil (olive oil), whey protein powder, cooking wine, monosodium glutamate: commercially available.

[0033] 2. Experimental equipment

[0034] ZN-100 desktop pulverizer, AL04 electronic balance, HH-2 water bath, DGG-9000B blast drying oven, desktop high-speed centrifuge, 721 spectrophotometer, VGT-227QT ultrasonic cleaner, multi-functional induction cooker, TMS -PRO Texture Analyzer.

[0035] 3. Experimental method

[0036] 3.1 Preparation of blac...

Embodiment 2

[0158] The experimental operation is the same as step 3.1 of Example 1, the difference is that black fungus coarse powder (40-60 mesh) and water are mixed according to the mass ratio of 1:20, and microwave treatment is performed after ultra-low temperature freezing at -70°C for 1 hour, that is, at microwave frequency 2450MHz, microwave power 700W, treatment for 2min, then placed in -70℃ ultra-low temperature freezing for 1h, then microwave treatment, repeated treatment 4 times. Then the treated slurry is vacuum-dried at 50° C., crushed and passed through a 150-200 mesh sieve to obtain black fungus powder after microwave treatment. Mix the microwave-treated black fungus powder with water at a mass ratio of 1:80, use ultrasonic technology, ultrasonically treat at 60°C, 30KHz for 40 minutes, and vacuum-dry at 50°C to obtain black fungus dietary fiber powder. The clearance rate of ABTS is 71.57%, the combined water capacity is 25.02g / g, and the cholesterol adsorption capacity unde...

Embodiment 3

[0161] The experimental operation is the same as step 3.1 of Example 1, the difference is that the black fungus coarse powder (40-60 mesh) and water are in a mass ratio of 1:40, frozen at -80°C for 3 hours and then subjected to microwave treatment, that is, at microwave frequency 2450MHz, microwave power 900W, treatment for 4min, then placed in -80℃ ultra-low temperature freezing for 3h, then microwave treatment, repeated treatment 4 times. Then the treated slurry is vacuum-dried at 50° C., crushed and passed through a 150-200 mesh sieve to obtain black fungus powder after microwave treatment. After microwave treatment, the black fungus powder and water were mixed according to the mass ratio of 1:50, ultrasonic technology was used, ultrasonic treatment was performed at 50°C, 20KHz for 50 minutes, and vacuum drying was carried out at 50°C to obtain black fungus dietary fiber powder. The clearance rate of ABTS is 79.86%, the binding water capacity is 26.63g / g, and the cholestero...

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Abstract

The invention discloses a black fungus dietary fiber fish ball and a preparation method thereof. The fish ball is made of the following raw materials in the weight ratio: 60 parts of fish meat, 1.5-3.0 parts of black fungus dietary fiber powder, and 0.5-3.0 parts of low-sodium compound salt 2.5 parts, xylitol 2.0-4.0 parts, whey protein powder 4.0-6.0 parts, hydroxypropyl starch 4.0-5.5 parts, ginger powder 1.2-2.4 parts, olive oil 1.5-3 parts, monosodium glutamate 0.5-1.5 parts and cooking wine 1 ~3 parts; the mass composition of the low-sodium compound salt is: 28%~36% of sodium chloride, 36%~44% of calcium citrate and 24%~32% of potassium chloride, and the total amount of each component is 100%; The sensory score of fish balls can reach 88.92, and the gel strength can reach 2.93kg / m 2 , water retention up to 98.72%, are significantly better than commercially available fish balls. The obtained fish balls have delicate and delicious taste and high nutritional value.

Description

technical field [0001] The invention relates to a novel black fungus dietary fiber fish ball and a preparation method thereof. Background technique [0002] my country is rich in aquatic resources, and the production and consumption of aquatic products have ranked first in the world for many years. The production and export of frozen surimi products are also increasing year by year. Surimi products are already the fastest growing and most demanded varieties among aquatic products. one. Among them, fish balls are traditional surimi products in my country, which are very representative, nutritious and convenient to eat, and are deeply loved by consumers. [0003] Fish balls use fish meat as the main raw material, rich in protein, minerals, etc., and have sufficient water, but they are relatively single in terms of nutrients, lack dietary fiber, and have the shortcomings of incomplete nutrients. At the same time, its gelatinity and water retention are often restricted by the e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/30A23L17/00A23L27/00A23L33/10A23L33/125A23L33/21
CPCA23L5/32A23L5/34A23L17/70A23L27/00A23L33/10A23L33/125A23L33/21A23V2002/00A23V2250/6422A23V2250/5116A23V2200/30A23V2200/3262
Inventor 张拥军肖斌郭立王为民李佳
Owner CHINA JILIANG UNIV
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