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Preparation method of fish jelly with high gel strength and thermal stability

A high-gel, heat-stable technology, used in food heat treatment, food ingredients as gelling agents, food science and other directions, can solve the problems of hindering the formation of triple helix structure, hindering the formation of gel network, unfavorable gel network formation, etc. To achieve the effect of excellent deformation recovery ability, good elasticity and quality improvement

Active Publication Date: 2021-12-21
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, relying on continuously increasing covalent crosslinks does not favor gel network formation
This is because the formation of too many covalent bonds in the gelatin molecule hinders the formation of a triple-helix structure in the gelatin molecule, hinders the formation of the gel network, and ultimately affects the quality of fish jelly

Method used

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  • Preparation method of fish jelly with high gel strength and thermal stability
  • Preparation method of fish jelly with high gel strength and thermal stability
  • Preparation method of fish jelly with high gel strength and thermal stability

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 2

[0062] Embodiment 2: This embodiment differs from Embodiment 1 in that in step 1, the gelatin is stirred and dissolved at 50° C. for 30 minutes. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0063] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the mass concentration of the gelatin aqueous solution in step 1 is 20 wt%. Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

specific Embodiment approach 4

[0064] Embodiment 4: This embodiment differs from Embodiments 1 to 3 in that the carrageenan in Step 2 is stirred and dissolved at 85° C. for 30 minutes. Other steps and parameters are the same as those in Embodiments 1 to 3.

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Abstract

The invention discloses a preparation method of fish jelly with high gel strength and thermal stability, and belongs to the field of food. Commercially available fish skin gelatin is taken as a raw material, firstly, kappa-type carrageenan is added into a gelatin solution, and then glutamine transaminase is added, so that the mass concentration of the gelatin in a mixed solution is 3-5wt%, the mass concentration of the carrageenan is 0.2-0.8wt% and the concentration of TGase is 10-40U / g, heat preservation and then cooling are carried out, on the basis of covalently cross-linking the gelatin with TGase, anionic polysaccharide is used for strengthening non-covalent crosslinking of the gelatin, that is, the double net crosslinking fish jelly is constructed based on strengthening of non-covalent crosslinking, so that preparation of the fish jelly with high gel strength and thermal stability is realized. According to the method, the gel strength, elasticity and thermal stability of the fish jelly can be remarkably improved, and the quality bottleneck of industrial processing of the fish jelly is solved.

Description

technical field [0001] The invention relates to a method for preparing fish jelly, in particular to a method for preparing fish jelly with high gel strength and heat stability, and belongs to the field of food. Background technique [0002] Fish jelly is a traditional national characteristic food in my country, which is mainly formed by cooling the gelatin substances extracted from fish skin through boiling. A large number of collagen molecules in fish skin decompose after heating and dissolve into the water phase. In this process, the collagen molecules are denatured into gelatin after being heated, and after cooling, the molecules self-aggregate through non-covalent interactions to form a hydrogel, which is fish jelly. Since gelatin only relies on non-covalent interactions such as hydrogen bonds to form hydrogels, its gel strength, elasticity and stability (thermal reversibility; poor water retention) are not good, which in turn leads to poor taste of fish jelly and high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/281A23L29/256A23L29/00
CPCA23L29/284A23L29/256A23L29/06A23V2002/00A23V2200/228A23V2250/5432A23V2250/5036A23V2300/24
Inventor 杜明陈泓睿刘嘉吴超王震宇吴迪程述震
Owner DALIAN POLYTECHNIC UNIVERSITY
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