Preparation method of surimi powder and application thereof

Abstract

The present invention discloses a method for preparing surimi powder and its application. The method comprises the following steps: Step S1: mixing surimi with a protein dissolving agent at a mass ratio of 1:20-30 at 0-4°C and stirring to obtain a uniformly mixed protein solution; Step S2: filtering the protein solution and stirring uniformly to obtain a surimi protein solution; and Step S3: spray drying the surimi protein solution into surimi powder. The surimi powder prepared by the present invention has excellent gelling properties, is simple to prepare, is safe and environmentally friendly, is easy to industrialize, can be stored for a long time, is convenient to transport and carry, and has broad application prospects in food processing.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a method for preparing surimi powder and application thereof. Background Art

[0002] Surimi is a novel ingredient in prepared aquatic foods. Surimi undergoes a series of processing steps, including chopping, pounding, and heat-forming, to form an elastic gel product with a three-dimensional network structure, known as a surimi product. Surimi products are highly sought after by consumers for their diverse product types, rich flavors, and long-lasting storage, making them a promising aquatic product. Currently, the gelation properties of surimi products directly impact their quality properties, including texture, water retention, and adhesion. Therefore, gel-forming ability is crucial for improving the quality of surimi products. Currently, frozen surimi is stored and distributed in a hydrated state, significantly increasing costs. Furthermore, the formation of ice crystals during frozen storage denatures myofibrillar proteins, leading to deterioration in surimi processing properties. Drying and dehydrating frozen surimi to produce surimi powder with minimal protein denaturation would not only reduce the cost of the frozen surimi industry and facilitate storage and transportation, but also allow its excellent gelation properties to be applied in a wider range of consumer scenarios, significantly adding commercial value to the production of gel-based aquatic products.

[0003] Drying materials by heating is usually accompanied by problems such as slow heating rate and uneven heating, which lead to protein denaturation. Freeze drying under low temperature conditions can greatly ensure product quality, but there are problems such as high equipment cost, long drying time, and high energy consumption. However, spray drying is widely used in powdered or fine granular finished products or semi-finished products. It can control parameters such as temperature and supply amount and can quickly convert various liquid materials into powder or granular forms in a relatively short period of time. Therefore, if spray drying technology can be used to obtain fish paste powder with a low degree of protein denaturation, the goals of low energy consumption, efficient continuous production, and high product quality can be achieved. Therefore, the solubility of fish paste protein and the control of thermal denaturation are the two major difficulties in the application of spray drying technology. Summary of the Invention

[0004] In response to the shortcomings of the prior art, the present invention aims to provide a method for preparing surimi powder and its application. The surimi powder prepared by the surimi powder preparation method of the present invention not only has good gelling properties, but is also easier to transport and store than surimi itself. Furthermore, when used as a raw material to make surimi products, it also has a better flavor and taste.

[0005] In order to achieve the above object, the present invention provides a method for preparing surimi powder, characterized in that the method for preparing surimi powder comprises the following steps:

[0006] Step S1: mixing and stirring the surimi and the protein dissolving agent at a mass ratio of 1:(20-30) at 0-4° C. to obtain a uniformly mixed protein solution;

[0007] Step S2: filtering the protein solution and stirring it evenly to obtain a surimi protein solution;

[0008] Step S3: spray drying the surimi protein solution to form surimi powder.

[0009] First, the inventors of this case dried and dehydrated the traditional commonly used fish paste raw materials to make fish paste powder with a low degree of protein denaturation. Compared with the existing technology, the technical solution of this case reduces the industrial cost of frozen fish paste. Moreover, since fish paste powder is easier to store and transport, it also reduces the industrial cost of fish paste products, allowing it to be applied in more scenarios, adding huge commercial value to the production of gel-type aquatic products.

[0010] During the process of making surimi into surimi powder, the protein will denature due to problems such as slow heating rate and uneven heating when drying the material, thus reducing the gel-forming ability of surimi powder.

[0011] The inventors of this case designed the overall process steps and selected appropriate spray drying parameters, so that the fish paste powder prepared by the technical solution described in the present invention has a low degree of protein denaturation, low overall process energy consumption, efficient and continuous production, and high product quality.

[0012] In particular, in order to make the liquid material more uniformly dispersed during spray drying, a certain proportion of protein dissolving aid is added during the stirring of the surimi in step S1 of the present invention, so that the salt-soluble protein in the surimi can be fully dissolved, which is beneficial to the spray drying operation of the surimi protein.

[0013] At the same time, the protein dissolving aid used in this case is a solution that is easily volatile when heated, for example, a weak acidic solution (such as ammonia water) or a weak acidic solution (such as acetic acid). Therefore, it can be volatilized by heat during the spray drying stage without remaining in the final product (such as fish paste powder or fish paste products). This makes it less likely to cause food safety problems when using the technical solution described in the present invention, and is very suitable for the manufacturing field of food or similar products.

[0014] In summary, it can be seen that the inventors of this case have finally discovered a method that can effectively improve the gel properties of the final product through a large number of experimental studies. As a result, the final surimi powder obtained or the surimi powder used in surimi products has a good taste and does not introduce other chemical components, so it can be eaten safely.

[0015] Preferably, a thawing step is further included before step S1, specifically: thawing the frozen surimi.

[0016] Preferably, the thawing temperature is 0-4°C.

[0017] Preferably, step S4 is further included after step S3, specifically: adding TG enzyme in an amount of 0.3-0.4 wt% of the surimi powder.

[0018] In the above process, an appropriate amount of TG enzyme is added to the sprayed surimi powder to further improve the gelling property of the surimi product made from the surimi powder.

[0019] Preferably, in step S1, stirring is performed in the following manner:

[0020] Stir with a blender for 5 to 10 minutes, then stir with a glass rod for 20 to 30 minutes.

[0021] Preferably, the protein dissolving aid is ammonia water or acetic acid.

[0022] Preferably, the mass percentage of the ammonia water or acetic acid is 0.5-1 wt%.

[0023] Preferably, the step S2 further comprises the following operations: adding a protein protective agent to the filtered protein solution and stirring the solution to obtain a surimi protein solution;

[0024] The protein protective agent comprises the following components, which are calculated as a percentage by mass of the protein solution:

[0025] Glycine: 3-5 wt%;

[0026] Sucrose: 3-5wt%;

[0027] and mannitol: 4-5wt%.

[0028] In the technical solution described in the present invention, in order to control the problem of thermal denaturation of protein during the spray drying process, it is preferred to add a protein protective agent (such as glycine, sucrose and mannitol, and the introduction of such a protein protective agent will not introduce additional food safety issues) to the protein dispersion formed by mixing fish paste and ammonia water. This can help increase the stability of the protein and reduce protein denaturation during the spraying process.

[0029] Preferably, in step S3, the spray drying temperature is 25-150°C, preferably 85-90°C or 30-40°C, and the spray supply rate is 300-350 mL / h.

[0030] It should be pointed out that spray drying can adopt existing technology, for example, existing spray drying equipment, such as Shanghai Qiaofeng's QFN-PWDW series spray dryer or QFN-PWGD high and low temperature integrated spray dryer.

[0031] In some preferred embodiments, filtration can be performed using a single layer of gauze, which can remove insoluble matter and make the protein solution more uniform, thereby being better suited for subsequent spray drying processes.

[0032] On the other hand, the present invention also provides a surimi powder, which is prepared by the surimi powder preparation method described above.

[0033] Furthermore, the present invention also proposes the application of the above-mentioned surimi powder in aquatic products.

[0034] The aquatic product may be, for example, fish cakes, fish intestines, or other surimi products that can be imagined by those skilled in the art.

[0035] In addition, in some preferred embodiments, the present invention can use frozen surimi as raw material and thaw it at 4° C., which can slow down protein denaturation and maintain the structure and solubility of the surimi itself.

[0036] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0037] (1) The present invention optimizes the key steps in the production process of surimi products, and the preparation process is simple, easy, safe and environmentally friendly. The surimi powder obtained by this process has the characteristics of low protein denaturation and excellent gelation, is easy to transport and carry, and can be stored for a long time.

[0038] (2) In the technical solution described in the present invention, the protein dissolving aid used is a substance that is easily volatile when heated. It can not only effectively dissolve fish paste protein, but also because it is easily volatile when heated, it can be quickly decomposed during the spray drying process and will not remain in the final product.

[0039] (3) Compared with other drying technologies, the spray drying technology used in this case to prepare fish paste powder can accelerate the drying process of the material, thereby reducing protein denaturation caused by high temperature and maintaining the gel-forming ability of the fish paste powder. At the same time, the prepared fish paste powder is easier to store and transport. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 is a process flow chart of the present invention;

[0041] Figure 2 The texture characteristics of the surimi gel prepared from the surimi powder of Examples 1 to 5;

[0042] Figure 3 The textural properties of the surimi gel prepared from the surimi powder of Examples 6 to 10. DETAILED DESCRIPTION

[0043] The present invention will be described in detail below with reference to specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but are not intended to limit the present invention in any form. It should be noted that, for those skilled in the art, several changes and improvements can be made without departing from the scope of the present invention. These all fall within the scope of protection of the present invention.

[0044] In the following examples, the experimental methods without specific conditions are carried out according to conventional methods and conditions, or according to the product specifications. The reagents and raw materials used in the present invention are all commercially available.

[0045] Below in conjunction with embodiment, the present invention is further described:

[0046] Figure 1 It is a process flow chart of the present invention.

[0047] like Figure 1 As shown, the complete process includes the following steps:

[0048] (a): Thawing

[0049] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0050] (b) Stirring

[0051] The surimi was mixed with pre-cooled 0.5-1% ammonia water / acetic acid in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and mixed to prepare a protein solution. The entire process was carried out in an ice water bath;

[0052] (c) Filter

[0053] The protein solution was filtered through a single layer of gauze;

[0054] (d): Addition of protein protective agent

[0055] Add 3%, 3% and 4% by mass of glycine, sucrose and mannitol to the above protein solution and stir evenly, wherein the mass percentages are based on the protein solution;

[0056] (e) Spray drying

[0057] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0058] (f): TG enzyme addition

[0059] 0.3 wt % TG enzyme was added to the spray-dried surimi powder and mixed evenly to obtain the final product (ie surimi powder).

[0060] It should be noted that, in some embodiments, some steps of the process may be omitted. For example, thawed surimi may be obtained directly, or whether a protein protective agent is added may be selected according to the specific circumstances of the embodiment.

[0061] Example 1

[0062] (a): Thawing

[0063] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0064] (b) Stirring

[0065] The fish paste was mixed with pre-cooled 1% ammonia water at a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and uniformly mixed to prepare a protein solution. The entire process was carried out in an ice water bath.

[0066] (c) Filter

[0067] The protein solution was filtered through a single layer of gauze;

[0068] (d) Spray drying

[0069] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85°C, and the supply rate was 300 mL / h.

[0070] Example 2

[0071] (a): Thawing

[0072] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0073] (b) Stirring

[0074] The fish paste was mixed with pre-cooled 0.5% ammonia water in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and mixed to prepare a protein solution. The entire process was carried out in an ice water bath.

[0075] (c) Filter

[0076] The protein solution was filtered through a single layer of gauze;

[0077] (d) Spray drying

[0078] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85°C, and the supply rate was 300 mL / h.

[0079] Example 3

[0080] (a): Thawing

[0081] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0082] (b) Stirring

[0083] The fish paste was mixed with pre-cooled 0.5% ammonia water in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and mixed to prepare a protein solution. The entire process was carried out in an ice water bath.

[0084] (c) Filter

[0085] The protein solution was filtered through a single layer of gauze;

[0086] (d): Addition of protein protective agent

[0087] Add glycine, sucrose, and mannitol to a final concentration of 5 wt% to the above protein solution and stir evenly;

[0088] (e) Spray drying

[0089] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0090] Example 4

[0091] (a): Thawing

[0092] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0093] (b) Stirring

[0094] The fish paste was mixed with pre-cooled 0.5% ammonia water in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and mixed to prepare a protein solution. The entire process was carried out in an ice water bath.

[0095] (c) Filter

[0096] The protein solution was filtered through a single layer of gauze;

[0097] (d): Addition of protein protective agent

[0098] Add glycine, sucrose and mannitol to the above protein solution at final concentrations of 3 wt%, 3 wt% and 4 wt% respectively and stir evenly;

[0099] (e) Spray drying

[0100] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0101] Example 5

[0102] (a): Thawing

[0103] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0104] (b) Stirring

[0105] The fish paste was mixed with pre-cooled 0.5% ammonia water in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred and mixed to prepare a protein solution. The entire process was carried out in an ice water bath.

[0106] (c) Filter

[0107] The protein solution was filtered through a single layer of gauze;

[0108] (d): Addition of protein protective agent

[0109] Add glycine, sucrose and mannitol to the above protein solution at final concentrations of 3 wt%, 3 wt% and 4 wt% respectively and stir evenly;

[0110] (e) Spray drying

[0111] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0112] (f): TG enzyme addition

[0113] 0.3 wt% TG enzyme was added to the spray-dried surimi powder and mixed evenly to obtain the final product.

[0114] Example 6

[0115] (a): Thawing

[0116] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0117] (b) Stirring

[0118] The fish paste was mixed with pre-cooled 1% acetic acid at a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred to prepare a protein solution. The entire process was carried out in an ice water bath.

[0119] (c) Filter

[0120] The protein solution was filtered through a single layer of gauze;

[0121] (d) Spray drying

[0122] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85°C, and the supply rate was 300 mL / h.

[0123] Example 7

[0124] (a): Thawing

[0125] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0126] (b) Stirring

[0127] The surimi was mixed with pre-cooled 0.5% acetic acid in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred to form a protein solution. The entire process was carried out in an ice water bath.

[0128] (c) Filter

[0129] The protein solution was filtered through a single layer of gauze;

[0130] (d) Spray drying

[0131] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85°C, and the supply rate was 300 mL / h.

[0132] Example 8

[0133] (a): Thawing

[0134] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0135] (b) Stirring

[0136] The surimi was mixed with pre-cooled 0.5% acetic acid in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred to form a protein solution. The entire process was carried out in an ice water bath.

[0137] (c) Filter

[0138] The protein solution was filtered through a single layer of gauze;

[0139] (d): Addition of protein protective agent

[0140] Add glycine, sucrose, and mannitol to a final concentration of 5 wt% to the above protein solution and stir evenly;

[0141] (e) Spray drying

[0142] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0143] Example 9

[0144] (a): Thawing

[0145] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0146] (b) Stirring

[0147] The surimi was mixed with pre-cooled 0.5% acetic acid in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred to form a protein solution. The entire process was carried out in an ice water bath.

[0148] (c) Filter

[0149] The protein solution was filtered through a single layer of gauze;

[0150] (d): Addition of protein protective agent

[0151] Add glycine, sucrose and mannitol to the above protein solution at final concentrations of 3 wt%, 3 wt% and 4 wt% respectively and stir evenly;

[0152] (e) Spray drying

[0153] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0154] Example 10

[0155] (a): Thawing

[0156] Thaw the frozen surimi in advance in a refrigerator at 4°C;

[0157] (b) Stirring

[0158] The surimi was mixed with pre-cooled 0.5% acetic acid in a mass ratio of 1:20, stirred with a blender for 5 minutes (30 seconds × 10 times), and then stirred with a glass rod for 20 minutes. The mixture was thoroughly stirred to form a protein solution. The entire process was carried out in an ice water bath.

[0159] (c) Filter

[0160] The protein solution was filtered through a single layer of gauze;

[0161] (d): Addition of protein protective agent

[0162] Add glycine, sucrose and mannitol to the above protein solution at final concentrations of 3 wt%, 3 wt% and 4 wt% respectively and stir evenly;

[0163] (e) Spray drying

[0164] The surimi protein solution was dried into surimi powder by spray drying technology, the temperature was adjusted to 85℃, and the supply rate was 300mL / h;

[0165] (f): TG enzyme addition

[0166] 0.3 wt% TG enzyme was added to the spray-dried surimi powder and mixed evenly to obtain the final product.

[0167] The surimi powder prepared in Examples 1 to 10 was subjected to surimi gel texture parameter testing.

[0168] The testing method involves adding salt and water to 3.0% and 80.0% by mass, respectively, to the surimi and blending for 20 minutes. The temperature is maintained between 4 and 10°C throughout the blending process. The surimi mixture is then subjected to a sausage-like process, heated in two stages (40°C for 40 minutes, then 90°C for 20 minutes), and placed in an ice bath for 10 minutes. Finally, the surimi gel texture parameters are tested. The surface moisture of the surimi gel is wiped dry and cut into 20 mm × 20 mm cylinders. The surimi gel strength and texture profile analysis (TPA) are measured using a TA.XT Plus texture analyzer (SMS, UK), using P / 0.5 and P / 0.5S probes, respectively. The test parameters are identical for both instruments. The pre-test speed is 5.00 mm / s, and the test and post-test speeds are both 1.00 mm / s. The compression percentage is 50%, the trigger force is 0.15 N, and the compression distance is 10 mm.

[0169] Test results see Figure 2 and Figure 3 .in, Figure 2 The texture characteristics of the surimi gel prepared from the surimi powder of Examples 1-5 are as follows: Figure 2 Different lowercase letters in the same column indicate significant differences (p<0.05).

[0170] like Figure 2 As shown, the surimi powder prepared in Examples 1-5 was tested for surimi gel texture properties, and the results were as follows Figure 2As shown in the figure, differences in ammonia concentration affect the texture of surimi gel prepared from surimi powder. The gel strength of the group containing 0.5% ammonia by mass is higher. Adding protein protective agents such as glycine, sucrose, and mannitol can increase gel strength, and changes in their proportions have different effects. The texture of the surimi gel in Example 4 is improved compared to that in Example 3, indicating that the protein protective agent at this ratio is more suitable. All parameters of the surimi gel in Example 5 are significantly improved, indicating that the addition of TGase can further enhance the gel quality of surimi powder.

[0171] Figure 3 The texture characteristics of the surimi gel prepared from the surimi powder of Examples 6 to 10 are as follows: Figure 3 Different lowercase letters in the same column indicate significant differences (p<0.05).

[0172] like Figure 3 As shown in the results, the difference in acetic acid concentration affects the texture of the surimi gel prepared from surimi powder. The gel strength of the 0.5% acetic acid group is higher. The addition of protein protective agents such as glycine, sucrose, and mannitol can increase the gel strength, and the change in proportion will have different effects. The texture of the surimi gel in Example 9 is improved compared with that in Example 8, indicating that the protein protective agent is more suitable at this ratio and concentration. All parameters of the surimi gel in Example 10 are significantly improved, indicating that the addition of TGase can further improve the gel quality of surimi powder.

[0173] It should be noted that the prior art within the scope of protection of the present invention is not limited to the embodiments given in this application document. All prior art that does not contradict the solutions of the present invention, including but not limited to prior patent documents, prior publications, prior public uses, etc., can be included in the scope of protection of the present invention.

[0174] In addition, the combination of the various technical features in this case is not limited to the combination described in the claims of this case or the combination described in the specific embodiments. All technical features recorded in this case can be freely combined or combined in any way unless there is a contradiction between them.

[0175] The above describes specific embodiments of the present invention. It should be understood that the present invention is not limited to the specific embodiments described above, and those skilled in the art may make various changes or modifications within the scope of the claims, which do not affect the essence of the present invention. The embodiments of this application and the features in the embodiments may be combined with each other in any manner unless there is a conflict.

Claims

1. A method for preparing surimi powder, characterized in that: The method for preparing surimi powder comprises the following steps: Step S1: The surimi and a protein dissolving agent are mixed and stirred at a mass ratio of 1:(20-30) at 0-4°C to obtain a uniformly mixed protein solution; the protein dissolving agent is an aqueous solution of ammonia water or acetic acid, and the mass percentage of ammonia water or acetic acid is 0.5-1 wt%; Step S2: filtering the protein solution, adding a protein protective agent to the filtered protein solution, and stirring evenly to obtain a surimi protein solution; the protein protective agent includes the following components, which are calculated as a percentage by mass of the protein solution: Glycine: 3~5 wt%; Sucrose: 3~5 wt%; and mannitol: 4~5 wt%; Step S3: spray drying the surimi protein solution to form surimi powder.

2. The method for preparing surimi powder according to claim 1, wherein Before step S1, a thawing step is also included, specifically: thawing the frozen surimi.

3. The method for preparing surimi powder according to claim 2, wherein: The thawing temperature is 0~4℃.

4. The method for preparing surimi powder according to claim 1, wherein After step S3, the method further includes step S4, specifically, adding TG enzyme in an amount of 0.3-0.4 wt% of the surimi powder.

5. The method for preparing surimi powder according to any one of claims 1 to 3, wherein: In step S3, the spray drying is performed at a temperature of 25-150° C. and a spray supply rate of 300-350 mL / h.

6. A surimi powder, characterized in that: The surimi powder is prepared by the surimi powder preparation method according to any one of claims 1 to 5.

7. Use of the surimi powder as claimed in claim 6 in aquatic products.

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