Surimi preservative containing gluconic acid-delta-lactone as well as preparation method and application of surimi preservative

Abstract

The invention relates to the field of food additives, and particularly discloses a minced fillet preservative containing gluconic acid-delta-lactone and a preparation method of the minced fillet preservative. The surimi preservative containing the gluconic acid-delta-lactone is prepared from the following raw materials in parts by weight: 5 to 15 parts of gluconic acid-delta-lactone, 10 to 25 parts of a sugar sweetening agent, 8 to 16 parts of tea polyphenol, 12 to 20 parts of cyclodextrin and 5 to 15 parts of grape seed oil, and the specific sweetness of the sugar sweetening agent is 0.7 to 1.5; according to the surimi preservative prepared in the invention, through interaction of all the substances, surimi products can obtain excellent viscoelasticity and processability, the color, taste, smell and other sensory indexes of the surimi products are excellent, and meanwhile, the surimi products are excellent in antibacterial and antiseptic properties; meanwhile, on the basis of adding the surimi preservative prepared by the application, a pasteurization method, a low-temperature storage method and other preservation methods can be combined, so that the antiseptic property of surimi products is excellent while the sensory indexes of the surimi products are not reduced.

Description

technical field [0001] The application relates to the field of food additives, more specifically, it relates to a surimi preservative containing glucono-δ-lactone and its preparation method and application. Background technique [0002] Surimi products are various aquatic foods made from surimi. They have the characteristics of high protein, low cholesterol and low calorie, and have a broad market at home and abroad. The moisture content in surimi products is high, and the bacteria and other microorganisms carried in the surimi raw materials are easy to contaminate the surimi products, which makes the surimi products easy to spoil and deteriorate, making it difficult to store. [0003] At present, the fresh-keeping technology of surimi products generally has the following several types: the first one is to add preservatives such as sorbic acid and its salts, dehydroacetic acid and sodium salts to surimi products to delay the corruption of surimi products, but the above The ...

AI Technical Summary

Problems solved by technology

The moisture content in surimi products is high, and the bacteria and other microorganisms carried in the surimi raw materials are easy to contaminate the surimi products, which will cause the surimi products to be easily spoiled and difficult to store

[0003] At present, the fresh-keeping technology of surimi products generally has the following several types: the first one is to add preservatives such as sorbic acid and its salts, dehydroacetic acid and sodium salts to surimi products to delay the corruption of surimi products, but the above The preservatives are all acidic preservatives, and their addition amount is limited. When the addition amount is too much, the gel elasticity of surimi products will easily decrease, the taste of surimi products will be poor, and the sensory evaluation indicators will decrease;

[0004] The second is to refrigerate surimi products below 4°C to inhibit the proliferation of microorganisms at low temperatures. However, due to the high content of free water in surimi products, free water is easy to crystallize at low temperatures, thus destroying the surimi products. The protein gel network structure leads to a decrease in the viscoelasticity of surimi products, resulting in poor taste and lower quality of surimi products;

[0005] The third is to use pasteurization to sterilize, but because the content of unsaturated fatty acids in surimi products is rich, unsaturated fatty acids are easily oxidized in the pasteurization process, causing it to emit peculiar smell and reduce the quality; meanwhile, pasteurization The high temperature of Sterilization can easily lead to protein denaturation in surimi products, the viscoelasticity of surimi products will deteriorate, and the quality of surimi will be poor.

[0006] The applicant tries to use glucono-δ-lactone as a preservative for the above-mentioned related technologies, but even if glucono-δ-lactone is added to the surimi products, the microbial indicators and sensory indicators of the surimi products are still insignificant. Therefore, there is an urgent need to develop a surimi preservative that can effectively solve the contradiction between antibacterial and antiseptic requirements of surimi products and sensory evaluation indicators

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