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Compound colloid for increasing elasticity and crispness of low-end surimi products and preparation method

A technology of surimi products and colloids, which is applied in the direction of yeast-containing food ingredients, the function of food ingredients, and food ingredients as gelling agents, etc. It can solve the problems of surimi incompatibility, elasticity and brittleness of surimi products, etc. Improve limited issues, achieve the effects of improving elasticity and brittleness, improving gel properties, and improving gel properties

Pending Publication Date: 2020-06-02
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing exogenous substances are often not well compatible with surimi after being added, resulting in limited improvement of the elasticity and brittleness of surimi products.

Method used

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  • Compound colloid for increasing elasticity and crispness of low-end surimi products and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A compound colloid that enhances the elasticity and brittleness of low-end surimi products. It is made of the following parts by weight: 50 parts of egg white powder, 40 parts of bovine plasma protein powder, 5.5 parts of carrageenan, and 5 parts of konjac powder , 0.1 part of sodium bicarbonate, 2.5 parts of maltodextrin.

[0041] The preparation method of the egg white powder is as follows:

[0042] (A) First take 1 part by weight of fresh egg white liquid, sterilize, add 0.1 part by weight of yeast aqueous solution, and treat at 35°C for 50 minutes;

[0043] (B) Then add 0.3 parts by weight of the okra extract, stir and mix, continue to heat and stir for 1 hour, steam explosion treatment under 0.8 MPa condition for 80 seconds, and spray drying to obtain the egg white powder.

[0044] In step (A), the preparation method of the fresh egg white liquid is as follows: take fresh eggs, clean them, carefully break the shells, separate the yolk and egg whites, take the egg whites, s...

Embodiment 2

[0059] A compound colloid that enhances the elasticity and brittleness of low-end surimi products. It is made of the following components by weight: 70 parts of egg white powder, 20 parts of bovine plasma protein powder, 8 parts of carrageenan, and 2.5 parts of konjac powder , 0.3 parts of sodium bicarbonate, 1.5 parts of maltodextrin.

[0060] The preparation method of the egg white powder is as follows:

[0061] (A) First take 1 part by weight of fresh egg white liquid, sterilize, add 0.2 part by weight of yeast aqueous solution, and treat at 30°C for 80 minutes;

[0062] (B) Then add 0.2 parts by weight of the okra extract, stir and mix, continue to heat and stir for 2 hours, steam explosion treatment under 0.5 MPa condition for 100 seconds, and spray drying to obtain the egg white powder.

[0063] In step (A), the preparation method of the fresh egg white liquid is as follows: take fresh eggs, clean them, carefully break the shells, separate the yolks and egg whites, take the egg ...

Embodiment 3

[0078] A compound colloid that enhances the elasticity and brittleness of low-end surimi products. It is made of the following parts by weight: 60 parts of egg white powder, 30 parts of bovine plasma protein powder, 6.5 parts of carrageenan, 4.2 parts of konjac powder , 0.2 parts of sodium bicarbonate, 2 parts of maltodextrin.

[0079] The preparation method of the egg white powder is as follows:

[0080] (A) First take 1 part by weight of fresh egg white liquid, sterilize, add 0.15 part by weight of yeast aqueous solution, and treat at 32°C for 60 minutes;

[0081] (B) Then add 0.25 parts by weight of the okra extract, stir and mix, continue to heat and stir for 1.5 hours, steam explosion treatment under 0.7 MPa condition for 90 seconds, and spray drying to obtain the egg white powder.

[0082] In step (A), the preparation method of the fresh egg white liquid is as follows: take fresh eggs, clean them, carefully break the shell, separate the yolk and egg whites, take the egg whites, ...

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Abstract

The invention discloses compound colloid for increasing elasticity and crispness of low-end surimi products and a preparation method. The compound colloid is prepared form egg white powder, bovine plasma protein powder, carrageenan, konjac flour, sodium bicarbonate, maltodextrin and the like and can be used as a low-end surimi additive. As the components are gelled into a net, surimi components can be integrally combined, and a large amount of water molecules can be locked; and therefore, the elasticity and crispness of surimi products can be greatly increased, and the gel properties, qualityand functional properties of low-end surimi can be improved and enhanced.

Description

Technical field [0001] The invention relates to a compound colloid, in particular to a compound colloid for enhancing the elasticity and brittleness of low-end surimi products and a preparation method. It belongs to the field of food processing technology. Background technique [0002] People's consumption demand for surimi products has increased year by year, and the continuous shortage of pelagic fish resources has caused the output of some high-quality surimi raw materials such as cod, sea eel, and sea bass to decline, and the raw materials for high-end surimi production are increasingly scarce. Therefore, low-priced surimi has received more and more attention. The low-end surimi is made with higher water-soluble protein content, lower salt-soluble protein content, or more muscle pigment and higher fat content. The surimi gel performance is poor. How to improve the gel performance of low-end surimi products is an urgent task to improve the quality of low-end surimi products. ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/00A23L29/244A23L29/256A23L15/00A23L29/00A23J1/06A23L29/281A23L29/294
CPCA23L17/70A23L5/00A23L29/244A23L29/256A23L15/25A23L29/03A23J1/06A23L29/281A23L29/294A23V2002/00A23V2200/048A23V2200/228A23V2250/21A23V2250/5036A23V2250/542A23V2250/5114A23V2250/76A23V2300/10A23V2300/48
Inventor 杨向军陈祥礼孙继坤杜东旭
Owner 临沂金锣文瑞食品有限公司
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