High-protein euphausia superba crisp chip puffed food and preparation method thereof

Abstract

The invention discloses a high-protein euphausia superba crisp chip puffed food and a preparation method thereof, and belongs to the technical field of food processing. The high-protein minced shrimp crisp chips are prepared by taking euphausia superba and cassava starch as main raw materials and taking soybean oil, purified water, table salt and sugar as auxiliary materials through the modes of unfreezing shrimp meat, rinsing, dehydrating, chopping, mixing the raw materials and the auxiliary materials, and baking and forming by an electric baking pan. The processing technology capable of effectively improving the quality of the crisp chips is obtained by comparing the influences of the color, texture, protein content and other physical and chemical qualities of the minced prawn crisp chips with different formulas and technologies, the related technology is simple, production operation and control are convenient, the product consistency is good, the method is suitable for industrial production, the hardness of the prepared euphausia superba crisp chips is 200-600 g, the brittleness value is 0.250-0.550 mm, and the quality of the prepared euphausia superba crisp chips is greatly improved. And the protein content is 14-16%. The baking type crispy leisure food meeting the requirements of consumers is obtained, the protein resource of the euphausia superba is fully utilized, and the method has important significance for promoting the development and utilization of the euphausia superba resource.

Description

Technical Field

[0001] The invention relates to a high-protein Antarctic krill crisp puffed food and a preparation method thereof, belonging to the technical field of food processing. Background Art

[0002] Antarctic krill is widely distributed in the Antarctic waters and is one of the world's largest marine fishery resources that can be caught, with important development and application potential. The most valuable part of Antarctic krill is its protein resources, which are not only rich in content but also high-quality. Its protein biological value is higher than that of meat protein and milk protein, and it contains all the essential amino acids needed by humans. It is known as the "reserve of human protein resources in the future." If the high-content and nutritious protein in Antarctic krill is applied to food, it can make up for the current situation of insufficient protein resources for humans. The development of products for human consumption using Antarctic krill as raw materials will also have great prospects in the future market.

[0003] At present, Antarctic krill processed products are mainly frozen shelled shrimp meat and shrimp meal, which are mainly used to produce animal feed and extract krill oil, and there are few deep-processed products. With the continuous increase in krill production, how to improve the processing technology level of krill and expand the processing technology field has become a top priority. In my country, crispy snack foods have always been popular with consumers, and various types of potato chips and crisps have been widely sold in the market. Among them, shrimp chips are a kind of puffed food usually processed by extrusion puffing and frying. Because of its crispy and delicious taste, it is very popular with consumers.

[0004] The shrimp chips currently sold on the market are mainly made of starch as the main raw material, rich in carbohydrates and fat, and rely on the addition of shrimp powder or flavors to form aquatic flavor. However, high protein usually inhibits the expansion of crisps, so even if shrimp meat is added, the amount added is often less than 10%, which cannot meet consumers' growing demand for healthy and crispy snacks. Therefore, it is crucial to balance the expansion requirements of crisps and the nutritional needs of high protein content. Summary of the invention

[0005] To solve the above problems, the present invention uses Antarctic krill as the main raw material, develops a new crisp formula, and prepares high-protein crisps with a suitable process, which can take into account both the high-protein nutritional needs and the crisp texture requirements, and meet the healthy and crispy snack food needs of consumers, which is of great significance for promoting the development and utilization of krill resources.

[0006] The first object of the present invention is to provide a method for preparing a high-protein Antarctic krill crisp puffed food, comprising the following steps:

[0007] S1. Chop and stir the Antarctic krill meat at a temperature below 10°C;

[0008] S2, mixing the chopped shrimp meat in S1 with tapioca starch, soybean oil, water and auxiliary materials at a temperature below 10° C.;

[0009] S3, dividing the mixture of S2 into portions, pressing and baking in an electric baking pan to obtain the high-protein Antarctic krill chips;

[0010] Wherein, by weight, the chopped shrimp meat is 5-7 parts, the tapioca starch is 3-5 parts, the soybean oil is 9-15 parts, and the water is 40-50 parts.

[0011] The baking temperature is 160-180° C., and the baking time is 70-80 seconds.

[0012] Furthermore, in step S1, the chopping speed is 1000-2000 rpm.

[0013] Further, the condition below 10°C includes an ice water bath below 10°C, preferably an ice water bath of 1-10°C. Such as 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 9.5°C, etc., including but not limited to the above values. In the present invention, temperature is one of the key indicators that affect the quality of the product obtained by chopping and mixing. If the temperature is too low (below 0°C), the water in the shrimp meat will freeze to form ice crystals. The formation of ice crystals will cause mechanical damage to the cell structure of the shrimp meat, destroy the integrity of the cell membrane, and cause the water and nutrients in the cells to flow out. Especially when the shrimp meat is thawed, these outflowing water will form juice loss, causing the shrimp meat to lose its taste. At the same time, too low a temperature will also destroy the water holding capacity of the shrimp meat, and the shrimp meat will not be able to maintain its own water and absorb external water, further affecting the quality. The outflow of nutrients, that is, the partial loss of substances such as proteins, vitamins, and minerals, and too low a temperature will affect the solubility and stability of proteins, making it easier to separate from the shrimp meat, reducing the nutritional value of the shrimp meat. If the temperature is too high (above 10°C), the protein in the shrimp meat is easily deformed during the chopping process, which affects the protein's network structure, resulting in reduced interaction between proteins, poor density of the shrimp meat, and reduced water retention; at the same time, the increase in chopping temperature has several effects on the shrimp meat, which reduces the control of the process and reduces the consistency of the product: as the chopping temperature increases, the muscle fibers shrink and dehydrate, the muscles become tight, and the hardness of the shrimp meat will increase significantly, but as the temperature increases, the myofibrillar protein may degrade, the muscle fiber bundles are severely damaged, the muscle fibers are broken and loose, resulting in a decrease in hardness, and the elasticity of the shrimp meat is adversely affected, making the shrimp meat soft and rotten and losing its texture properties. Therefore, in order to be more suitable for large-scale production, the temperature is controlled at 1-10°C in an ice water bath for chopping.

[0014] Further, in step S1, the chopping time is 0.5-3min. Preferably, the chopping time is such as 1min, 1.5min, 2min, 2.5min, etc., including but not limited to the above values. Similarly, the chopping time is also one of the key indicators affecting the characteristics of shrimp paste, specifically: chopping will cause the muscle fibers in the shrimp meat to be mechanically damaged and broken, and the muscle fibers are the main structural components of the shrimp meat, and their integrity is crucial to the texture and taste of the shrimp meat, and the chopping time is too long, the muscle protein is over-stirred, and part of it is deformed, which will cause the emulsifying power and adhesion of the protein to decrease, and the hardness and elasticity of the shrimp meat to decrease, affecting the texture and taste of the shrimp meat, and, if the chopping time is too short or not chopping, the myofibrils cannot fully play the role of emulsification, the solubility of salt-soluble proteins is low, and the fat distribution will be uneven, and fat separation will easily occur later, making the shrimp meat easy to produce oil in the subsequent cooking process, affecting the taste and flavor of the shrimp meat.

[0015] Furthermore, in step S2, the mass ratio of the chopped shrimp meat to tapioca starch is 7:3-5:5. The addition of an appropriate amount of starch can not only assist the shrimp chips in maintaining textural properties such as hardness, but more importantly, the present invention mixes the chopped shrimp meat and tapioca starch at a temperature below 10°C. The tapioca starch can interact with the protein in the shrimp meat to form a starch-protein composite system. Compared with high temperature, low temperature is more conducive to the combination of tapioca starch and protein in the shrimp meat to form a more stable structure, while helping to maintain the color of the shrimp meat and reduce oxidation. On the other hand, the continuation of the low temperature of air chopping will not destroy the macroscopic and microscopic structures of the products after air chopping, and together provide a basis for subsequent products with good texture characteristics.

[0016] Further, in step S2, the mixing method includes chopping and mixing. Preferably, the chopping time is 1-5 minutes. At this time, the chopping time should not be too long, preferably 1-3 minutes. Too long time will affect the composite network formed by cassava starch and shrimp meat, and destroy the stable structure formed at low temperature. Therefore, only when the chopping time at low temperature is appropriate, the stable structure at low temperature can be coordinated with the mixing of raw materials to help obtain an ideal product.

[0017] Further, in step S2, the auxiliary materials include condiments, etc. Preferably, the auxiliary materials include sugar and salt, with the weight portion of sugar being 1-2 parts and the weight portion of salt being 0.5-1.5 parts.

[0018] Furthermore, the preparation method specifically comprises the following steps:

[0019] S1. Chop and stir the Antarctic krill meat at a temperature below 10°C for 1 minute;

[0020] S2, chopping and mixing the shrimp meat chopped and mixed in S1 with tapioca starch, soybean oil, water and auxiliary materials at a temperature below 10° C. for 2 minutes, wherein the chopped and mixed shrimp meat is 6 parts, the tapioca starch is 4 parts, the soybean oil is 12.5 parts, and the water is 44.5 parts in parts by weight;

[0021] S3, dividing the mixture of S2 into portions, pressing and baking in an electric baking pan to obtain the high-protein Antarctic krill chips, the baking temperature being 180° C. and the baking time being 80 seconds.

[0022] The second object of the present invention is to provide a high-protein Antarctic krill crisps prepared by the above preparation method.

[0023] Beneficial effects of the present invention:

[0024] The invention optimizes the formula and process, and the prepared Antarctic krill baked crisps are rich in protein content and crispy in taste, thus overcoming the defect that traditional puffed foods cannot have both high protein and crispy properties. The invention also has a simple preparation method, and the preparation conditions are easy to control, so the invention is suitable for large-scale production, and can ensure the consistency of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention is a process flow chart for preparing the high-protein Antarctic krill baked crisps.

[0026] Figure 2 This is a physical picture of the high-protein Antarctic krill baked crisps prepared in Example 1. DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0028] The term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0029] The analysis method of various properties of Antarctic krill baked crisps in the present invention is as follows:

[0030] Color measurement: Use a portable handheld colorimeter to measure the brightness value L*, redness value a*, and yellowness value b* of the crisps. Place the sample on a white background and read four points on the sample surface.

[0031] Texture analysis: Texture analysis was performed using a TA-XT Plus physical property analyzer with a P / 0.25S ball probe, a pre-test speed of 1 mm / s, a mid-test speed of 0.5 mm / s, and a post-test speed of 10 mm / s. The maximum peak value represents hardness, and the corresponding distance of the first peak represents brittleness. The smaller the value, the greater the brittleness.

[0032] Sensory evaluation: The sensory evaluation adopted the nine-point preference method, and 15 trained students evaluated the appearance, color, taste, flavor and overall acceptance of the finished product.

[0033] Determination of crude protein content: carried out according to the first method Kjeldahl nitrogen determination method (automatic Kjeldahl nitrogen determination method) in GB 5009.5-2016.

[0034] Unless otherwise specified, the raw materials used in the present invention are commonly available in the market.

[0035] Example 1

[0036] This embodiment provides a method for preparing high-protein Antarctic krill baked crisps, specifically:

[0037] Thawing: Frozen Antarctic krill was thawed in a 4°C refrigerator for 12 h;

[0038] Rinse: Rinse the shrimp meat 2-3 times with running water and drain the water through a sieve;

[0039] Chop the shrimp meat in an ice water bath at 4°C for 1 min at 1500 rpm;

[0040] Mixing and chopping: add cassava starch, the mass ratio of shrimp paste to cassava starch is 6:4, based on the total amount of shrimp paste and cassava starch, add 12.5% ​​soybean oil, 44.5% purified water, 1.5% white sugar, and 1% salt, mix and chop in an ice water bath at 4°C for 2 minutes, 1500 rpm;

[0041] Injection: The chopped mixed shrimp paste is placed in the storage bag for quantitative injection, each sample is 10g;

[0042] Baking in an electric baking pan: Use the upper and lower heating plates of an electric baking pan to press and bake into shape at high temperature. The baking temperature is 180°C and the baking time is 80s.

[0043] Cooling and packaging: After cooling, the Antarctic krill baked crisps are obtained by sealing and packaging.

[0044] Example 2

[0045] This example is used to explore the effect of different mass ratios of Antarctic krill to cassava starch on the quality of crisps. The mass ratios of Antarctic krill to cassava starch in Example 1 were adjusted to 3:7, 4:6, 5:5, 6:4, and 7:3, respectively. The remaining processes were the same as in Example 1. The color, texture, and sensory evaluation under different raw material mass ratios were measured.

[0046] Table 1

[0047]

[0048] According to Table 1, the mass ratio of shrimp paste to cassava starch has a significant impact on product quality. As the shrimp paste content increases, the brightness value L* of the crisps first increases and then decreases, and the redness value a* and yellowness value b* gradually increase. The hardness of the crisps decreases significantly with the increase of shrimp paste content, and the crispness value first decreases and then increases. When the shrimp paste to starch ratio is 6:4, the product crispness value reaches the minimum 0.426mm, at which time the taste is the crispiest.

[0049] Table 2

[0050]

[0051] According to Table 2, the mass ratio of shrimp paste to cassava starch has a significant impact on the product color, taste, flavor and overall acceptance. When the shrimp paste accounts for a small proportion, the crisp structure is dense, the hardness is large, and the taste is poor. When the shrimp paste to cassava starch mass ratio is 6:4, the sensory score is the highest. Combining the results of Table 1 and Table 2, the product of the present invention has a better sensory quality when the hardness is 200-600g and the brittleness value is less than 0.550mm. Therefore, it is appropriate to control the shrimp paste to starch ratio at 5:5-7:3.

[0052] Example 3

[0053] This example is used to explore the effect of different amounts of pure water added on the quality of crisps. The amount of pure water added in Example 1 is adjusted to 30%, 35%, 40%, 45%, and 50%. The remaining processes are the same as in Example 1, and the product performance at different raw material addition amounts is measured.

[0054] Table 3

[0055]

[0056] According to Table 3, the amount of pure water added has a significant impact on product quality. As the amount of water added increases, the redness value a* and yellowness value b* of the crisps gradually increase, and the hardness and brittleness values ​​decrease first and then increase. The hardness of the crisps is the smallest when the water addition is 45%, and the brittleness value is the smallest when the water addition is 40%, and the brittleness is the largest, and the taste is the crispiest at this time.

[0057] Table 4

[0058]

[0059] According to Table 4, the amount of pure water added has a significant effect on the product taste, flavor and overall acceptance. When the amount of water added is small, the crisp structure is dense, the hardness is large, and the taste is not good. The sensory score is the highest when the water addition is 45%.

[0060] Example 4

[0061] This example is used to explore the effect of different soybean oil addition amounts on the quality of crisps. The soybean oil addition amounts in Example 1 were adjusted to 0%, 6%, 9%, 12%, and 15%. The remaining processes were the same as in Example 1, and the product performance at different raw material addition amounts was measured.

[0062] Table 5

[0063]

[0064] According to Table 5, the amount of soybean oil added has a significant impact on product quality. As the amount of soybean oil added increases, the brightness value L*, redness value a* and yellowness value b* of the crisps gradually increase. When soybean oil is not added, the hardness of the crisps is the largest. As the amount of oil added increases, the hardness and brittleness of the crisps decrease significantly. When the amount of oil added is between 9% and 15%, the brittleness value of the crisps is small and the taste is relatively crispy.

[0065] Table 6

[0066]

[0067]

[0068] According to Table 6, the amount of soybean oil added has a significant effect on the product taste, flavor and overall acceptance. When the soybean oil addition is 12%, the appearance, color and taste of the crisps are the highest. At this time, the color of the crisps is uniform and shiny, the taste is crispy, and the overall acceptance is the highest. When the soybean oil addition is 15%, the product flavor is the best, but the taste is greasy, the surface of the crisps is shiny, and the overall acceptance is low. Combined with the results of Tables 5 and 6, it is appropriate to control the soybean oil addition at 12%.

[0069] Example 5

[0070] The results of the response surface experiment were analyzed and the following conclusions were drawn: the shrimp paste to starch ratio was 6.1:3.9, the water addition was 44.46%, and the vegetable oil addition was 12.49%. The model predicted the shrimp paste crisps to have a crisp value of 0.271 mm and a sensory score of 7.70. According to the actual situation, the shrimp paste to starch ratio was 6:4, the water addition was 44.5%, and the vegetable oil addition was 12.5%. Under this condition, the shrimp paste crisps had a crisp value of 0.282 mm and a sensory score of 8.02. The actual and predicted values ​​of the two response value indicators were within 5% of each other.

[0071] Table 7

[0072]

[0073] Table 8

[0074]

[0075]

[0076] Example 6

[0077] This example is used to explore the effect of different baking temperatures on the quality of crisps. The baking temperature of the electric baking pan in Example 1 was adjusted to 140°C, 160°C, 180°C, and 200°C. The rest of the processes were the same as in Example 1. The color, texture, and sensory evaluation of the products at different baking temperatures were measured.

[0078] Table 9

[0079]

[0080] According to the results in Table 9, the higher the baking temperature, the greater the redness value a* and yellowness value b* of the crisps. The hardness of the crisps increases, and the brittleness value decreases first and then increases. The brittleness value reaches the minimum at a baking temperature of 180°C, at which time the brittleness is the maximum.

[0081] Table 10

[0082]

[0083] According to the results in Table 10, baking time has a significant effect on product appearance, color, taste, flavor and overall acceptance. When the baking temperature is 180°C, the appearance, taste, flavor and overall acceptance of the crisps are the best.

[0084] Example 7

[0085] This example is used to explore the effect of different baking times on the quality of crisps. The baking time of the electric baking pan in Example 1 was adjusted to 60s, 70s, 80s, and 90s. The remaining process steps were the same as in Example 1. The product color, texture, and sensory evaluation at different baking temperatures were measured.

[0086] Table 11

[0087]

[0088] According to the results in the table above, the longer the baking time, the redness value a* and yellowness value b* of the crisps gradually increase. The hardness of the crisps increases continuously, and the brittleness value decreases first and then increases. The brittleness value reaches the minimum when the baking time is 80s, and the brittleness is the maximum at this time.

[0089] Table 12

[0090]

[0091] According to the results in the above table, baking time has a significant impact on product appearance, color, taste, flavor and overall acceptance. When the electric baking pan is baked for 70 seconds, the appearance and color of the chips are best. When baked for 80 seconds, the taste, flavor and overall acceptance of the chips are best.

[0092] Example 8

[0093] This example is used to explore the effect of different baking methods on the quality of crisps. The baking in the electric baking pan in Example 1 is adjusted to baking in an oven at 180°C. The rest of the processes are the same as in Example 1. The crisps baked in the oven are compared with the crisps in Example 7 to determine the texture characteristics under different baking methods.

[0094] Table 13

[0095]

[0096]

[0097] According to the above table, as the baking time increases, the hardness of the oven-baked chips increases, the brittleness value decreases, and the brittleness increases. The hardness of the oven-baked chips is above 400g, which is significantly higher than the chips baked in the electric baking pan. Because the oven baking mainly uses the radiant heat emitted by the heating tube to increase the temperature, the hot air in the oven is transferred to the surface of the food through convection heat, heating the food from the outside to the inside. However, the slow baking by hot air cannot provide enough puffing power. At the same time, the crisp chips have a high shrimp paste content, and the protein inhibits puffing, making the structure of the crisp chips dense. When the present invention uses the electric baking pan for baking, the raw materials directly contact the iron plate, the high temperature causes the water to evaporate rapidly, and the large amount of water vapor formed quickly provides sufficient puffing power, and the crisp chips form a porous structure, so the hardness of the crisp chips baked in the electric baking pan is smaller and the brittleness is greater.

[0098] Example 9

[0099] This example is used to explore the effects of the traditional puffing process and the baking process of the present invention on the protein content and quality of crisps. The traditional puffing process is: the mixed shrimp paste after chopped is steamed for 30 minutes, aged at 4°C for 24 hours, cut into 1.5 mm slices and dried in an oven at 60°C for 4 hours, and the dried shrimp slices are fried and puffed at 180°C. The rest of the process is the same as in Example 1. The traditional puffed crisps are compared with the crisps in Example 2, and the texture characteristics and protein content of the crisps with different mass ratios of Antarctic krill and cassava starch are determined.

[0100] Table 14

[0101]

[0102] According to the above table, as the shrimp paste content increases, the protein content of the crisps increases continuously. The hardness and brittleness values ​​of traditional puffed crisps increase continuously with the increase of protein content, and the crisps become hard and not crispy. Because in the process of traditional puffed shrimp chips, protein will inhibit the puffing of the crisps, increase the hardness of the crisps and reduce the brittleness, so traditional puffed shrimp chips usually have very little shrimp meat content. For the baked crisps of the present invention, as the shrimp paste content increases, the hardness of the crisps decreases significantly, and the brittleness value first decreases and then increases. When the ratio of shrimp paste to starch is 6:4, the brittleness value of the product is the smallest, the taste is the crispiest, and at this time the protein content of the crisps is greater than 12%, which is a high-protein food.

[0103] The present invention compares the effects of different formulas and processes on the physical and chemical qualities of Antarctic krill baked crisps, such as color, hardness, crispness, sensory score, and basic ingredients, and obtains a processing technology that can effectively improve the quality of crisps, solving the problem of low shrimp meat content and low protein content in traditional shrimp chips. The process involved is simple, time-saving, and has good product consistency, which is suitable for industrial production applications.

[0104] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for preparing a high-protein Antarctic krill crisp puffed food, characterized in that: The following steps are involved: S1. Chop and stir the Antarctic krill meat at a temperature below 10°C; S2, mixing the chopped shrimp meat in S1 with tapioca starch, soybean oil, water and auxiliary materials at a temperature below 10° C.; S3, dividing the mixture of S2 into portions, pressing and baking in an electric baking pan to obtain the high-protein Antarctic krill chips; Wherein, by weight, the chopped shrimp meat is 5-7 parts, the tapioca starch is 3-5 parts, the soybean oil is 9-15 parts, and the water is 40-50 parts. The baking temperature is 160-180° C., and the baking time is 70-80 seconds.

2. The preparation method according to claim 1, characterized in that: The condition below 10°C includes an ice water bath below 10°C.

3. The preparation method according to claim 1, characterized in that: The condition below 10°C is 1-10°C.

4. The preparation method according to claim 1, characterized in that: In step S1, the chopping time is 0.5-3 min.

5. The preparation method according to claim 1, characterized in that: In step S1, the chopping speed is 1000-2000 rpm.

6. The preparation method according to claim 1, characterized in that: In step S2, the mixing method includes chopping and mixing.

7. The preparation method according to claim 6, characterized in that: The chopping and mixing time is 1-5 minutes.

8. The preparation method according to claim 1, characterized in that: The auxiliary materials include sugar and / or salt; Preferably, the weight portion of sugar is 1-2 parts, and the weight portion of salt is 0.5-1.5 parts.

9. The preparation method according to claim 1, characterized in that: The preparation method specifically comprises the following steps: S1. Chop and stir the Antarctic krill meat at a temperature below 10°C for 1 minute; S2, chopping and mixing the shrimp meat chopped and mixed in S1 with tapioca starch, soybean oil, water and auxiliary materials at a temperature below 10° C. for 2 minutes, wherein the chopped and mixed shrimp meat is 6 parts, the tapioca starch is 4 parts, the soybean oil is 12.5 parts, and the water is 44.5 parts in parts by weight; S3, dividing the mixture of S2 into portions, pressing and baking in an electric baking pan to obtain the high-protein Antarctic krill chips, the baking temperature being 180° C. and the baking time being 80 seconds.

10. High-protein Antarctic krill crisp puffed food prepared by the preparation method according to any one of claims 1 to 9.

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