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Method for preparing composite gel with easy-to-eat characteristic based on high-pressure shear induction

A high-pressure shearing and composite gel technology, applied in the field of food processing, can solve the problems of low gel strength, unstable functional active substances, etc., and achieve the effects of improving water-locking capacity, increasing gel production, and overcoming poor swallowing

Active Publication Date: 2022-08-09
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of poor swallowing or esophageal accumulation that may occur in existing functional foods, and the instability of functional active substances in protein-based gels, and to provide an easy-to-eat food based on high-pressure shear induction. The characteristic composite gel method uses high-pressure shearing to crush high-quality marine proteins and promotes the cross-linking of protein molecules to form a network structure with high water retention. Composite gel with low gel strength (gel strength 0.1-1.5N or storage modulus 150-260Pa), high water / oil holding capacity (water / oil holding rate greater than or equal to 90%)

Method used

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  • Method for preparing composite gel with easy-to-eat characteristic based on high-pressure shear induction
  • Method for preparing composite gel with easy-to-eat characteristic based on high-pressure shear induction
  • Method for preparing composite gel with easy-to-eat characteristic based on high-pressure shear induction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] S1, ripening: take the thawed cod minced meat and heat it for ripening to obtain cooked fish;

[0067] S2, fish meat prefabrication: mix the cooked fish meat obtained in step S1 with a 0.1% NaCl solution according to a material-to-liquid ratio of 1:50 (g / mL), rinse 5 times at 60° C. for 1 min each time, and pass the rinse mixture through a 60 mesh Nylon filter cloth to filter prefabricated fish;

[0068] S3, the nutritional regulation of fish meat-based: the prefabricated fish meat described in step S2 is mixed with water, inulin and soybean dietary fiber to obtain a composite material, wherein the mass ratio of prefabricated fish meat, water, inulin and soybean dietary fiber is 1kg: 1.4 kg: 160g: 70g;

[0069] S4. Functionalization of oils: Mix linseed oil and carotenoids in a mass ratio of 1kg:0.01g to obtain functional oils;

[0070] S5. One-step emulsion filling-protein cross-linking: subject the compound material described in step S3 to high-pressure shearing tre...

Embodiment 2

[0075] S1, ripening: take the thawed cod minced meat and heat it for ripening to obtain cooked fish;

[0076] S2, fish meat prefabrication: the cooked fish meat obtained in step S1 is mixed with 0.1% NaCl solution according to the material-liquid ratio of 1:50 (g / mL), rinsed 5 times at 60°C for 1 min each time, and the mixture is passed through 80 mesh nylon Filter cloth to obtain prefabricated fish meat;

[0077] S3, the nutritional regulation of fish-based: the prefabricated fish described in step S2 is mixed with water, inulin and soybean dietary fiber to obtain a composite material, and the mass ratio of described prefabricated fish, water, inulin and soybean dietary fiber is 1kg: 1.4kg: 120g: 120g;

[0078] S4. Functionalization of oils: Mix linseed oil and carotenoids in a mass ratio of 1kg:0.01g to obtain functional oils;

[0079] S5. One-step emulsion filling-protein cross-linking: subject the compound material described in step S3 to high-pressure shearing treatment...

Embodiment 3

[0085] S1, ripening: take the thawed cod minced meat and heat it for ripening to obtain cooked fish;

[0086] S2, fish meat prefabrication: the cooked fish meat obtained in step S1 is mixed with 0.1% NaCl solution according to the material-liquid ratio of 1:100 (g / mL), rinsed 3 times at 60° C. for 3 minutes each time, and the mixture is passed through 60 mesh nylon Filter cloth to obtain prefabricated fish meat;

[0087] S3, the nutritional regulation of fish meat-based: the prefabricated fish meat described in step S2 is mixed with water to obtain a composite material, and the mass ratio of the prefabricated fish meat and water is 1kg: 1.4kg;

[0088] S4. One-step emulsion filling-protein cross-linking: subject the compound material described in step S3 to high-pressure shearing treatment, and add linseed oil during the high-pressure shearing treatment process to obtain a composite gel: the pressure is 40MPa, and each 100g compound The corresponding high-pressure shearing tr...

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Abstract

The invention discloses a method for preparing composite gel with an easy-to-eat characteristic based on high-pressure shear induction, and belongs to the technical field of food processing. According to the invention, marine products are used as raw materials, the crosslinking degree of thermally denatured proteins and the binding degree of functional grease are controlled through one-step emulsion filling-protein crosslinking synchronous regulation and control calculation, and the prepared composite gel is low in strength and high in water / oil holding rate, and has the characteristics of soft easy-to-eat food. The nutrition regulation and control technology is combined, so that the strengthening effect of the composite gel is enhanced, and the prepared composite gel with the characteristic of being easy to eat can realize accurate nutrition regulation and control. In addition, the composite gel can be made into different shapes through 3D printing according to the requirements of different crowds, so that the appetite of consumers to the easy-to-eat food is improved. The utilization rate of marine resources is fully increased, the fish meat base material can be prepared by processing the residual minced fish meat, and the added value of the product is increased.

Description

technical field [0001] The invention relates to a method for preparing a composite gel with easy-to-eat properties based on high-pressure shear induction, and belongs to the technical field of food processing. Background technique [0002] With the increase of age, the function of the body gradually declines, and it is prone to the phenomenon of weakened chewing ability, tooth loss, insufficient saliva secretion, etc., which makes most elderly people have the problem of decreased chewing and swallowing function, restricted food choices, and decreased appetite. have a significant impact on their physical and mental health. The "Dietary Guidelines for Chinese Residents" mainly recommends to increase the diversity of food for the elderly, the preparation of food should be soft, and attention should be paid to precise nutritional regulation. The special physiological characteristics and nutritional needs of people. Food texture improvement technology can reduce the incidence o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/275A23L29/20A23L29/206A23L29/238A23L17/00A23L33/21
CPCA23L29/275A23L29/206A23L29/238A23L29/20A23L17/70A23L33/21A23V2002/00A23V2300/41A23V2250/5062Y02A40/90
Inventor 董秀萍谢伊莎韩琳于希良杜贤达姜鹏飞黄旭辉朱蓓薇
Owner DALIAN POLYTECHNIC UNIVERSITY
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