Fine-point round-toe crab meat recombinant product quality improver and preparation method thereof

A technology of quality improver and crabmeat, which is applied in the direction of food ingredients as taste improvers, food ingredients as thickeners, food ingredients as antifreeze, etc. It can solve the problems of quality reduction, economic loss, poor appearance, etc., and achieve Effects of improving gel performance, rational and scientific formula, and improving texture properties

Active Publication Date: 2019-07-26
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the output of the crab is huge, it is very prone to blackening, resulting in poor perception, lower quality, and affecting sales. The small-pointed round-toed crab is not fully utilized in the local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses

Method used

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  • Fine-point round-toe crab meat recombinant product quality improver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 2%, then add appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.5% was stirred evenly, and the added volume of the tea polyphenol solution was 15% of the volume of the konjac glucomannan solution, ultrasonicated for 2 hours at 25±5° C., and finally added with a mass concentration of 5%. Hydrogen peroxide solution, the added volume of hydrogen peroxide solution is 4% of the volume of konjac glucomannan solution, stirred for 30min, and freeze-dried;

[0022] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 20:100. The slurry is ground and passed through a 100-mesh sieve. After sieving, it is centrifugally settled and dried. Obtain pretreated cornstarch; press...

Embodiment 2

[0024] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 1.5%, then add an appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.4% is stirred evenly, the added volume of the tea polyphenol solution is 12% of the volume of the konjac glucomannan solution, ultrasonicated for 1.5h at 25±5°C, and finally added with a mass concentration of 4% Hydrogen peroxide solution, the added volume of hydrogen peroxide solution is 3% of the volume of konjac glucomannan solution, stirred for 25min, and freeze-dried;

[0025] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 10:100. The slurry is ground and passed through a 100-mesh sieve. After the sieve, it is centrifugally settled and dried. Obtain pretreated cornstarch; press 6kg ...

Embodiment 3

[0027] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 1%, then add an appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.3% is stirred evenly, the added volume of the tea polyphenol solution is 10% of the volume of the konjac glucomannan solution, ultrasonicated for 1 h at 25±5° C., and finally added with a mass concentration of 3%. Hydrogen peroxide solution, the added volume of the hydrogen peroxide solution is 2% of the volume of the konjac glucomannan solution, stirred for 20 minutes, and freeze-dried;

[0028] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 9:100. The slurry is ground and passed through a 100-mesh sieve. After the sieve, it is centrifugally settled and dried. Obtain pretreated cornstarch...

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Abstract

The invention discloses a fine-point round-toe crab meat recombinant product quality improver which comprises, by weight, the following components: 5-7 parts of trehalose, 5-7 parts of sodium lactate,0.02-0.03 part of calcium peroxide, 0.3-0.5 parts of glutamine transaminase, 0.1-0.15 parts of oxidized tea polyphenol modified konjac glucomannan, 0.3-0.5 part of sucrose ester, 3-5 parts of beta-cyclodextrin and 3-5 parts of corn starch. The fine-point round-toe crab meat recombinant product quality improver is reasonable and scientific in formula, contains the components which are simple and synergistic, and can greatly improve the gel performance of the fine-point round-toe crab meat emulsion and improve the texture property. The invention also discloses a preparation method of the fine-point round toe crab meat recombinant product quality improver. The fine-point round-toe crab meat recombinant product quality improver has the advantages of simple process steps, strong operability and low requirement on production equipment.

Description

technical field [0001] The invention relates to an additive for aquatic product processing, in particular to a quality improver for recombined product of round toe crab meat and a preparation method thereof. Background technique [0002] Ovalipes punctatus belongs to Portunidae, Ovalipes punctatus, commonly known as "sand crab", it likes to live in sandy or silty waters, it is distributed in the Yellow Sea, East China Sea, and South my country Sea, and is abundant in the Yellow Sea and East China Sea , which is an important medium-sized economic crab with the largest population and the highest resource density in the outer seas of eastern Fujian. [0003] Although the output of the slender crab is huge, it is prone to blackening, resulting in poor perception, lower quality, and affecting sales. The round-toed crab is not fully utilized in local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses. [0004] It is of great...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L29/00A23L29/30
CPCA23L17/40A23L17/70A23L29/30A23L29/035A23L29/015A23L29/06A23L29/35A23L29/04A23V2002/00A23V2250/5118A23V2250/5112A23V2250/636A23V2200/02A23V2200/206A23V2200/242A23V2200/14
Inventor 许丹张小军朱俊向陈瑜朱剑
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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