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Surimi product and preparation method thereof

A surimi product and surimi technology, which is applied in the field of liposome surimi products and its preparation, can solve the problems of lack of lipid nutrition, etc., and achieve the effect of strengthening nutritional function and low cost

Pending Publication Date: 2019-03-19
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This makes the surimi lack of lipid nutrition

Method used

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  • Surimi product and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Disperse 0.3g of diacetyl tartaric acid mono-diglycerides into 99.6g of 60°C hot water, soak for 3min, then stir in a water bath for 5min, let stand to cool to room temperature, add 0.1g of soybean lecithin, then stir in a water bath for 10min, ultrasonic 7min to obtain a uniform and stable emulsifier solution;

[0029] (2) The emulsifier solution is mixed with EPA+DHA-rich fish oil at a ratio of 9:1 (w / w): add 90g of emulsifier solution to 10g of fish oil in portions, and slowly add 60g of emulsifier solution to the fish oil while stirring. % emulsifier solution to obtain a mixed solution, homogenize the mixed solution with a homogenizer for 7 minutes to mix the two phases evenly, and then use an ultrasonic processor for ultrasonic treatment for 12 minutes; slowly add the remaining emulsifier solution to the mixed solution while stirring , this process should be carried out in a temperature program with a heating rate of 5°C / min. After equilibrating for 0.5 hours n...

Embodiment 2

[0034] (1) Disperse 0.1 part of diacetyl tartaric acid mono-diglyceride into 99.8 parts of 60°C hot water, soak for 5 minutes, then stir in a water bath for 5 minutes, let stand to cool to room temperature, add 0.1 part of soybean lecithin, then stir for 10 minutes, and ultrasonic for 10 minutes , to obtain a uniform and stable emulsifier solution;

[0035](2) The emulsifier solution was mixed with EPA+DHA-enriched fish oil at a ratio of 19:1 (w / w). Add 95g of emulsifier aqueous solution to 5g of fish oil in portions, first slowly add 60% compound emulsifier solution to the fish oil while stirring to obtain a mixed solution, homogenize the mixed solution with a homogenizer for 5 minutes, and mix the two phases evenly , and then use an ultrasonic processor to sonicate for 10 minutes; slowly add the remaining composite emulsifier aqueous solution to the mixed solution while stirring again. This process should be carried out in a temperature program with a heating rate of 5°C / min...

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Abstract

The invention discloses a surimi product. The surimi product consists of the following raw materials in parts by mass of 80-100 parts of refrigerated surimi, 1-4 parts of edible salt, 0.1-0.5 part ofcomposite phosphate, 0-4 parts of water, 0-5 parts of white granulated sugar, 4-12 parts of composite starch and 1-15 parts of fish oil emulsion, wherein the fish oil emulsion is compounded from an emulsifying agent solution and fish oil, the mass concentration of the fish oil emulsion is 0.2-0.5%, the mass compounding ratio of the fish oil to the emulsifying agent solution is 1 to (9-19), the emulsifying agent solution is compounded from diacetyl tartaric acid ester of mono(di)glycerides, soybean lecithin and hot water, and the mass ratio of the diacetyl tartaric acid ester of mono(di)glycerides to the soybean lecithin is (1-3) to 1. A method of the surimi product disclosed by the invention is simple in course, the nutrition function characteristics of the prepared surimi product are reinforced, and besides, the gel coagulation characteristics of gel strength, whiteness and the like of the surimi product can be well improved.

Description

technical field [0001] The product belongs to the field of aquatic product processing, and specifically relates to a surimi product added with liposomes rich in EPA+DHA fish oil and a preparation method thereof. Background technique [0002] Surimi product is a low-calorie, low-fat, low-cholesterol, high-protein aquatic product processed through a series of processing with frozen surimi as raw material. It has a variety of product forms. Because of its convenient eating, delicious taste and satisfying the low-fat healthy diet concept of modern people, it is deeply loved by consumers at home and abroad. It is one of the end products with a high degree of aquatic product processing and has broad development prospects in my country. [0003] Consumers' growing demand for healthier lifestyles means that food research will focus more on developing functional foods. However, during the processing of frozen surimi, in order to improve the elasticity and storage stability of frozen...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/00
CPCA23V2002/00A23L17/70A23L33/00A23V2200/30A23V2200/222A23V2250/1842
Inventor 周绪霞林鸿翰丁玉庭吕飞徐霞
Owner ZHEJIANG UNIV OF TECH