A fish paste quality improver and fish paste powder that can be preserved at room temperature and preparation method thereof

Abstract

The present invention belongs to the technical field of surimi food processing, and specifically relates to a surimi quality improver and surimi powder that can be preserved at room temperature and a preparation method thereof. The surimi quality improver contains gelatin, egg white protein, maltodextrin, glutamine transaminase, vitamin C, tea polyphenols, trehalose and degraded konjac gum in a mass ratio of 1:(0.3-3):(0.5-5):(0.3-3):(0.5-5):(0.5-5):(0.5-5):(0.5-5). The key to the surimi quality improver provided by the present invention is to coordinate the gelatin, egg white protein, maltodextrin, glutamine transaminase, vitamin C, tea polyphenols, trehalose and degraded konjac gum, thereby delaying the reduction of the surimi gel strength.

Description

Technical Field

[0001] The invention belongs to the technical field of minced fish food processing, and in particular relates to a minced fish quality improver and minced fish powder that can be preserved at room temperature and a preparation method thereof. Background Art

[0002] Surimi is a kind of minced meat product made by cutting raw fish meat, rinsing, dehydrating and filtering. After adding salt and crushing, it can form a gel-like surimi product by heating. Since the myofibrillar protein of surimi will denature and cannot form a gel when stored at room temperature, it is usually stored and transported in a frozen form, and antifreeze agents such as sugars and phosphates are added at the same time to enable long-term storage. Traditional frozen surimi has the following disadvantages: first, if the surimi exists in a frozen form, it needs to be thawed and cut before processing, which will increase the storage, transportation and processing costs; second, freezing damage during frozen storage and temperature fluctuations during transportation will also denature the protein in the surimi, reducing the quality of the final surimi product. In view of this, if a surimi powder that can be stored at room temperature is developed, the same quality as frozen surimi can be obtained after rehydration, which will not only greatly save transportation and storage costs, but also make the processing methods of surimi products more diversified, greatly promoting the rapid development of the surimi industry. In addition, since the rehydration of fish paste powder is simple and can be done at home, its practicality will be significantly improved. Summary of the invention

[0003] The first object of the present invention is to provide a novel surimi quality improver, which can be used to modify surimi to obtain surimi powder that can be stored at room temperature.

[0004] Specifically, the fish paste quality improver provided by the present invention contains gelatin, egg white protein, maltodextrin, glutamine aminotransferase, vitamin C, tea polyphenols, trehalose and degraded konjac gum in a mass ratio of 1:(0.3-3):(0.5-5):(0.3-3):(0.5-5):(0.5-5):(0.5-5):(0.5-5).

[0005] The second object of the present invention is to provide a method for preparing the above-mentioned surimi quality improver, which comprises uniformly mixing gelatin, egg white protein, maltodextrin, glutamine aminotransferase, vitamin C, tea polyphenols, trehalose and degraded konjac gum.

[0006] The third object of the present invention is to provide a method for preparing surimi powder that can be preserved at room temperature, the method comprising pounding fish meat blocks in sequence, pounding with salt and pounding with materials to obtain surimi, adding the above-mentioned surimi quality improver during the pounding process, and then drying the surimi and sieving it to obtain surimi powder that can be preserved at room temperature.

[0007] The fourth object of the present invention is to provide surimi powder prepared by the above method which can be preserved at room temperature.

[0008] The key of the surimi quality improver provided by the present invention is to coordinate gelatin, egg white protein, maltodextrin, transglutaminase, vitamin C, tea polyphenols, trehalose and degraded konjac gum, thereby delaying the reduction of surimi gel strength. It is speculated that the reason may be due to: during the normal temperature storage process, the dried protein powder is fluffy due to its body shape, oxygen is very easy to enter, so that the protein is oxidized, vitamin C and tea polyphenols themselves have good antioxidant properties, and the adverse effects of oxygen are eliminated from the "external", and the addition of gelatin and egg white protein can make it co-aggregate with the protein powder to form a hydration film, so as to protect the easily oxidized group, and eliminate the adverse effects of oxygen from the "internal"; maltodextrin, trehalose and degraded konjac gum are rich in hydroxyl groups, and are easy to form bound water with water, so that the protein will not be excessively aggregated; transglutaminase can promote protein to cross-link to form gel, so as to make up for the gel strength reduction caused by external factors. That is, the surimi quality improver of the present invention complements each other, promotes each other, and synergizes to give surimi powder excellent gel strength from multiple dimensions.

[0009] The present invention has the following beneficial effects:

[0010] The present invention prepares traditional surimi into surimi powder that can be stored at room temperature by vacuum freeze drying, and adds a surimi quality improver containing gelatin, egg white protein, maltodextrin, glutamine aminotransferase, vitamin C, tea polyphenols, trehalose and degraded konjac to improve the quality of surimi, which can not only avoid the high energy consumption and high cost caused by frozen storage and transportation of traditional surimi, but also greatly enrich the diversification of surimi products. The surimi quality improver provided by the present invention can stabilize surimi protein on the one hand, stabilize the properties of surimi during pre-freezing, vacuum freeze drying and room temperature storage, and on the other hand can be compounded with protein in the subsequent heating gelation process to improve its quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The graph is a graph showing the change in salt-soluble protein content of the surimi powder obtained in each embodiment and comparative example after being stored at room temperature for 30 days;

[0012] Figure 2 The graphs are the results of the whiteness change of the surimi powder obtained in each embodiment and comparative example after being stored at room temperature for 30 days;

[0013] Figure 3 The graph is a result of the change in water holding capacity of the surimi powder obtained in each embodiment and comparative example after being rehydrated and heated to prepare gel;

[0014] Figure 4 The graph is a graph showing the change in gel strength after the surimi powder obtained in each embodiment and comparative example is rehydrated and heated to prepare gel. DETAILED DESCRIPTION

[0015] The fish paste quality improver provided by the present invention contains gelatin, egg white protein, maltodextrin, transglutaminase (TG enzyme), vitamin C, tea polyphenols, trehalose and degraded konjac gum. Wherein, based on the content of gelatin as 1 weight portion, the content of egg white protein and transglutaminase is independently 0.3-3 weight portions, such as 0.3, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3 weight portions or any value therebetween; the content of maltodextrin, vitamin C, tea polyphenols, trehalose and degraded konjac gum is independently 0.5-5 weight portions, such as 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5 weight portions or any value therebetween.

[0016] In a preferred embodiment, the content of gelatin, egg white protein and transglutaminase is 1~3 weight portion independently of one another, and the content of maltodextrin, vitamin C, tea polyphenols, trehalose and degraded konjac gum is 2~5 weight portions independently of one another, and at this moment, each component can play a better coordinated effect to improve the gel strength of surimi powder. Specifically, the content of gelatin, egg white protein and transglutaminase is preferably 1,1.2,1.5,1.8,2,2.2,2.5,2.8,3 weight portions or any value therebetween independently of one another. The content of maltodextrin, vitamin C, tea polyphenols, trehalose and degraded konjac gum is preferably 2~5 weight portions independently of one another, such as 2,2.5,3,3.5,4,4.5,5 weight portions or any value therebetween.

[0017] Konjac glucomannan, the main active ingredient of konjac gum, is a water-soluble non-ionic high molecular weight polysaccharide. It is a linear random copolymer formed by combining D-glucose and D-mannose in a molar ratio of 1:1.6 through β-1,4 pyranosidic bonds and a small amount of β-1,3 pyranosidic bonds, and has 5% to 10% acetyl substituted residues. The term "degraded konjac gum" refers to a product formed by the cleavage of at least part of the β-1,4 pyranosidic bonds in konjac gum. The inventors of the present invention have found that when the selected degraded konjac gum satisfies the viscosity of a solution with a concentration of 1wt% at 25°C and is 2000 to 4000mPa.s, it is more conducive to the formation of bound water in the system and can better retain the gel properties of fish paste. Specifically, the viscosity of a 1 wt % solution of degraded konjac gum at 25° C. may be illustratively 2000, 2200, 2400, 2600, 2800, 3000, 3200, 3400, 3600, 3800, 4000 mPa.s or any value therebetween.

[0018] In a specific embodiment, the degraded konjac gum is obtained by degrading konjac gum with abalone viscera crude enzyme. Wherein, preferably, the abalone viscera crude enzyme is obtained by mixing abalone viscera with phosphate buffer and then homogenizing, then centrifuging under 0°C to 4°C, and the obtained supernatant is removed by activated carbon and freeze-dried. The addition amount of abalone viscera crude enzyme is preferably 1 to 3U / g, such as 1, 1.5, 2, 2.5, 3U / g or any value therebetween. In addition, the degradation conditions preferably include a temperature of 45°C to 50°C, such as 45°C, 46°C, 47°C, 48°C, 49°C, 50°C or any value therebetween; the time is 30 to 120min, such as 30min, 40min, 50min, 60min, 70min, 80min, 90min, 100min, 110min, 120min or any value therebetween.

[0019] The preparation method of the surimi quality improver provided by the present invention comprises uniformly mixing gelatin, egg white protein, maltodextrin, transglutaminase, vitamin C, tea polyphenols, trehalose and degraded konjac gum. There is no particular limitation on the manner of uniformly mixing the components. All the components can be mixed uniformly after adding the materials at the same time, or some of the components can be uniformly mixed first and then the remaining components are added to continue to mix uniformly.

[0020] The method for preparing surimi powder that can be preserved at room temperature provided by the present invention comprises the steps of pounding fish meat blocks in sequence, pounding with salt and pounding with materials to obtain surimi, adding the surimi quality improver during the pounding process, and drying and sieving the surimi to obtain the surimi powder that can be preserved at room temperature.

[0021] In the present invention, specific examples of fish pieces include, but are not limited to, at least one of golden thread fish pieces, hairtail pieces, and sea eel pieces. The fish pieces can be fresh fish pieces, frozen fish pieces, or iced fish pieces, preferably fresh fish pieces. The fresh fish pieces are obtained by the following method: remove the muscle from the back of the fish, clean it with ice water, cut it into small pieces, rinse it in a rinse solution, and drain it. Among them, the amount of the rinse solution added is preferably 1 to 10 times the mass of the fish pieces, such as 1 time, 2 times, 4 times, 6 times, 8 times, 10 times, or any value therebetween. The rinsing temperature is preferably 0 to 4°C, such as 0°C, 1°C, 2°C, 3°C, 4°C, or any value therebetween. The rinsing step specifically includes first using a 0.05-0.2% sodium citrate aqueous solution for stirring and rinsing for 5-15 minutes, then using a 0.1-0.2% calcium chloride aqueous solution for stirring and rinsing for 5-15 minutes, and finally using distilled water to repeat rinsing 1-5 times with each rinsing time being 1-10 minutes.

[0022] In the present invention, the empty pounding, salt pounding and material pounding are usually carried out in a pounding machine (chopping machine). Among them, the pounding machine can be a double-walled structure, and the cooling medium (ice-water mixture) is continuously circulated to keep the temperature at 0-4°C during the pounding process. The salt pounding is preferably carried out in the following manner: dissolve salt in water, and then add it to the fish paste with ice water, the water content of the fish paste is controlled at 80-85%, and the amount of salt added is 2-3% of the mass of the fish meat after draining. The time of the empty pounding is preferably 5-10min, such as 5, 6, 7, 8, 9, 10min or any value therebetween. The time of the salt pounding is preferably 2-10min, such as 2, 4, 6, 8, 10min or any value therebetween. The time of the material pounding is preferably 2-10min, such as 2, 4, 6, 8, 10min or any value therebetween.

[0023] In the present invention, the amount of the fish paste quality improver added in terms of degraded konjac gum is preferably 0.5-2wt%, such as 0.5wt%, 0.8wt%, 1wt%, 1.2wt%, 1.4wt%, 1.6wt%, 1.8wt%, 2wt% or any value therebetween, calculated as a percentage by mass of the fish paste.

[0024] In the present invention, the drying method is freeze drying. The drying method and conditions are preferably such that the water content of the surimi is controlled at 1 to 3%, such as 1%, 1.5%, 2%, 2.5%, 3% or any value therebetween. Freeze drying is preferably carried out in the following manner: the surimi is first ultra-low temperature pre-frozen at a temperature of -60°C to -80°C for 10 to 12 hours, and then the pre-frozen surimi is freeze-dried at a vacuum degree of less than 30Pa and a temperature of -30°C to 0°C for 16 to 18 hours, and then the pre-vacuum freeze-dried surimi is freeze-dried at a vacuum degree of less than 30Pa and a temperature of 0°C to 30°C for 28 to 30 hours. In addition, the mesh size used for sieving is preferably 20 to 100 meshes.

[0025] In a preferred embodiment, the method for preparing surimi powder that can be preserved at room temperature comprises the following steps:

[0026] S1. Raw material pretreatment: remove the muscle from the back of the fish, wash it with ice water, cut it into small pieces, rinse it in rinse liquid and drain it;

[0027] S2, pounding: first pound the fish meat in S1 in a pounding machine for 5 to 10 minutes, then add salt and pound for 2 to 10 minutes, and finally add fish paste quality improver and pound for 2 to 10 minutes to obtain fresh fish paste;

[0028] S3, powder making: the fresh fish paste in S2 is vacuum freeze-dried, crushed and sieved to obtain fish paste powder that can be preserved at room temperature.

[0029] In addition, the present invention also provides surimi powder prepared by the method and capable of being preserved at room temperature.

[0030] The surimi powder provided by the present invention can be stored at room temperature, and surimi gel with a jelly-like texture can be obtained after simple rehydration, heating and cooling. Compared with traditional frozen surimi, the present invention can not only retain the gel properties of surimi, but also realize room temperature storage of surimi, while saving storage and transportation costs, it can also greatly enrich the processing methods of surimi products, meet consumers' curiosity, and realize consumers' home operation.

[0031] The present invention will be described in detail below through examples.

[0032] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments.

[0033] In the following examples and comparative examples, unless otherwise specified, the parts of each raw material are parts by weight.

[0034] The sources of the raw materials used in the following preparation examples and comparative preparation examples are as follows:

[0035] Gelatin, purchased from Gaide Chemical Network, CAS No. 9000-70-8;

[0036] Egg white protein, purchased from Maclean, CAS number 9006-59-1;

[0037] Maltodextrin, purchased from Gaide Chemical Network, CAS No. 9050-36-6;

[0038] TG enzyme, purchased from Gaide Chemical Network, CAS number 80146-85-6;

[0039] Vitamin C, purchased from Gaide Chemical Network, CAS number 50-81-7;

[0040] Tea polyphenols, purchased from Gaide Chemical Network, EINECS number 283-519-7;

[0041] Trehalose was purchased from Gaide Chemical Network with a CAS number of 99-20-7.

[0042] Preparation Example 1

[0043] S1, the preparation of degraded konjac glucomannan: abalone viscera is cleaned with clear water and cut into the narrow strip of 1~3cm, be placed in the tissue crusher homogenate after mixing with 20mM phosphate buffer, under 4 ℃ of conditions, 10000 × g centrifugal 20min is taken supernatant, 3% activated carbon mixes 30min under 4 ℃, 180rpm condition and obtains the abalone viscera crude enzyme with the removal of impurities and fishy smell after vacuum freeze drying.The abalone viscera crude enzyme of 200U / g is evenly joined in the 100mL konjac glucomannan solution (2%), fully mix after 50 ℃ of following heating reaction 30min, after reaction completion, enzyme is deactivated 10min in boiling water bath, then pulverize after vacuum freeze drying, obtain degraded konjac glucomannan powder.The viscosity that this degraded konjac glucomannan powder detects its 1wt% concentration under 25 ℃ of conditions is 4865mPa.s.

[0044] S2. Preparation of a surimi quality improver: 1 part of gelatin, 3 parts of egg white protein, 2 parts of maltodextrin, 1 part of TG enzyme, 5 parts of vitamin C, 2 parts of tea polyphenols, 5 parts of trehalose and 5 parts of the degraded konjac gum powder obtained in step S1 are stirred and mixed uniformly to obtain a surimi quality improver.

[0045] Preparation Example 2

[0046] S1, the preparation of degraded konjac glucomannan: abalone viscera is cleaned with clear water and cut into the narrow strip of 1~3cm, be placed in the tissue crusher homogenate after mixing with 20mM phosphate buffer, under 4 ℃ of conditions, 10000 × g centrifugal 20min is taken supernatant, 3% activated carbon mixes 30min under 4 ℃, 180rpm condition and obtains the abalone viscera crude enzyme with the removal of impurities and fishy smell after vacuum freeze drying.The abalone viscera crude enzyme of 200U / g is evenly joined in the 100mL konjac glucomannan solution (2%), fully mix after 50 ℃ of following heating reaction 60min, after reaction completion, enzyme is deactivated 10min in boiling water bath, then pulverize after vacuum freeze drying, obtain degraded konjac glucomannan powder.The viscosity that this degraded konjac glucomannan powder detects its 1wt% concentration under 25 ℃ of conditions is 3775mPa.s.

[0047] S2. Preparation of a surimi quality improver: 3 parts of gelatin, 1 part of egg white protein, 5 parts of maltodextrin, 3 parts of TG enzyme, 2 parts of vitamin C, 5 parts of tea polyphenols, 2 parts of trehalose and 3 parts of the degraded konjac gum powder obtained in step S1 are stirred and mixed uniformly to obtain a surimi quality improver.

[0048] Preparation Example 3

[0049] S1. Preparation of degraded konjac gum: the same as the method of Preparation Example 1.

[0050] S2. Preparation of a surimi quality improver: 2 parts of gelatin, 2 parts of egg white protein, 3 parts of maltodextrin, 2 parts of TG enzyme, 4 parts of vitamin C, 3 parts of tea polyphenols, 3 parts of trehalose and 4 parts of the degraded konjac gum powder obtained in step S1 are stirred and mixed to obtain a surimi quality improver.

[0051] Comparative Preparation Example 1

[0052] A surimi quality improver was prepared according to the method of Preparation Example 1, except that gelatin and egg white protein were both replaced by the same weight portion of vitamin C. The remaining conditions were the same as those of Preparation Example 1 to obtain a reference surimi quality improver.

[0053] Comparative Preparation Example 2

[0054] A surimi quality improver was prepared according to the method of Preparation Example 1, except that vitamin C and tea polyphenols were replaced by gelatin in equal parts by weight, and the remaining conditions were the same as those of Preparation Example 1 to obtain a reference surimi quality improver.

[0055] Comparative Preparation Example 3

[0056] A surimi quality improver was prepared according to the method of Preparation Example 1, except that the degraded konjac gum was replaced by maltodextrin in the same weight portion, and the other conditions were the same as those of Preparation Example 1 to obtain a reference surimi quality improver.

[0057] Comparative Preparation Example 4

[0058] The surimi quality improver was prepared according to the method of Preparation Example 1, except that maltodextrin was replaced by trehalose in the same weight portion, and the other conditions were the same as those of Preparation Example 1 to obtain a reference surimi quality improver.

[0059] Comparative Preparation Example 5

[0060] The surimi quality improver was prepared according to the method of Preparation Example 1, except that trehalose was replaced by maltodextrin in the same weight portion, and the other conditions were the same as Preparation Example 1 to obtain a reference surimi quality improver.

[0061] Example 1

[0062] This embodiment discloses a method for preparing surimi powder that can be preserved at room temperature, and the specific steps are as follows:

[0063] S1. Raw material pretreatment: remove the muscle from the back of fresh golden threadfish, clean it with ice water and cut it into pieces of 1-2 cm. First, stir and rinse the fish meat pieces with a 0.1% sodium citrate aqueous solution for 10 minutes, then stir and rinse with a 0.15% calcium chloride aqueous solution for 10 minutes, and finally rinse with distilled water for 3 times with each rinsing time of 5 minutes, and control the rinsing water temperature at 0°C to obtain pre-treated fish meat pieces.

[0064] S2, pounding: first, pound the pre-treated fish meat pieces in S1 for 5 minutes, then add salt water into the pounded fish paste for 2 minutes, the amount of salt added is 2.5% of the weight of the fish meat, and finally add the fish paste quality improver obtained in Preparation Example 1 and pound for 10 minutes (based on the weight percentage of the fish paste, the amount of the fish paste quality improver added is 0.5wt% based on the degraded konjac gum) to obtain fresh fish paste.

[0065] S3, drying and powder making: the fresh surimi in S2 is first pre-frozen at a temperature of -60°C for 10 hours, and then the pre-frozen surimi is freeze-dried at a vacuum degree of 25Pa and a temperature of -30°C for 18 hours, and then freeze-dried at a vacuum degree of 25Pa and a temperature of 0°C for 28 hours, and then crushed and passed through a 20-mesh sieve to obtain surimi powder that can be stored at room temperature.

[0066] Example 2

[0067] This embodiment discloses a method for preparing surimi powder that can be preserved at room temperature, and the specific steps are as follows:

[0068] S1. Raw material pretreatment: remove the muscle from the back of fresh hairtail, clean it with ice water and cut it into pieces of 1-2 cm. First, stir and rinse the fish meat pieces with a 0.1% sodium citrate aqueous solution for 5 minutes, then stir and rinse with a 0.1% calcium chloride aqueous solution for 10 minutes, and finally rinse with distilled water for 3 times with each rinsing time of 5 minutes, and control the rinsing water temperature at 4°C to obtain pre-treated fish meat pieces.

[0069] S2, pounding: first, pound the pre-treated fish meat pieces in S1 for 10 minutes in an empty state, then add salt water into the empty pounded fish paste and pound for 10 minutes, the amount of salt added is 2% of the weight of the fish meat, and finally add the fish paste quality improver obtained in Preparation Example 2 and pound for 2 minutes (based on the weight percentage of the fish paste, the amount of the fish paste quality improver added is 2 wt% calculated on the basis of degraded konjac gum) to obtain fresh fish paste.

[0070] S3, drying and powder making: the fresh surimi in S2 is first pre-frozen at a temperature of -80°C for 12 hours, and then the pre-frozen surimi is freeze-dried at a vacuum degree of 28Pa and a temperature of 0°C for 16 hours, and then freeze-dried at a vacuum degree of 28Pa and a temperature of 30°C for 30 hours, and then crushed and passed through a 100-mesh sieve to obtain surimi powder that can be stored at room temperature.

[0071] Example 3

[0072] This embodiment discloses a method for preparing surimi powder that can be preserved at room temperature, and the specific steps are as follows:

[0073] S1. Raw material pretreatment: remove the muscle from the back of the fresh sea eel, clean it with ice water and cut it into pieces of 1-2 cm. First, rinse the fish meat pieces with a 0.1% sodium citrate aqueous solution for 15 minutes, then rinse with a 0.2% calcium chloride aqueous solution for 10 minutes, and finally rinse with distilled water for 3 times with each rinse time of 5 minutes, and control the rinse water temperature at 2°C to obtain pre-treated fish meat pieces.

[0074] S2, pounding: first, pound the pre-treated fish meat pieces in S1 for 5 minutes, then add salt water into the pounded fish paste for 5 minutes, the amount of salt added is 3% of the weight of the fish meat, and finally add the fish paste quality improver obtained in Preparation Example 3 and pound for 8 minutes (based on the weight percentage of the fish paste, the amount of the fish paste quality improver added is 1 wt% calculated on the basis of degraded konjac gum) to obtain fresh fish paste.

[0075] S3, drying and powder making: the fresh surimi in S2 is first pre-frozen at a temperature of -70°C for 12 hours, and then the pre-frozen surimi is freeze-dried at a vacuum degree of 20Pa and a temperature of -10°C for 17 hours, and then freeze-dried at a vacuum degree of 20Pa and a temperature of 10°C for 29 hours, and then crushed and passed through a 50-mesh sieve to obtain surimi powder that can be stored at room temperature.

[0076] Comparative Example 1

[0077] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that no surimi quality improver was added. The other conditions were the same as those of Example 1, and the surimi powder that can be preserved at room temperature was obtained.

[0078] Comparative Example 2

[0079] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that the surimi quality improver obtained in Preparation Example 1 was replaced by the surimi quality improver obtained in Comparative Preparation Example 1 in the same weight portion, and the other conditions were the same as in Example 1 to obtain the surimi powder that can be preserved at room temperature.

[0080] Comparative Example 3

[0081] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that the surimi quality improver obtained in Preparation Example 1 was replaced by the surimi quality improver obtained in Comparative Preparation Example 2 in the same weight portion, and the other conditions were the same as in Example 1 to obtain the surimi powder that can be preserved at room temperature.

[0082] Comparative Example 4

[0083] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that the surimi quality improver obtained in Preparation Example 1 was replaced by the surimi quality improver obtained in Comparative Preparation Example 3 in the same weight portion, and the other conditions were the same as in Example 1 to obtain the surimi powder that can be preserved at room temperature.

[0084] Comparative Example 5

[0085] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that the surimi quality improver obtained in Preparation Example 1 was replaced by the surimi quality improver obtained in Comparative Preparation Example 4 in the same weight portion, and the other conditions were the same as in Example 1 to obtain the surimi powder that can be preserved at room temperature.

[0086] Comparative Example 6

[0087] The surimi powder that can be preserved at room temperature was prepared according to the method of Example 1, except that the surimi quality improver obtained in Preparation Example 1 was replaced by the surimi quality improver obtained in Comparative Preparation Example 5 in the same weight portion, and the other conditions were the same as in Example 1 to obtain the surimi powder that can be preserved at room temperature.

[0088] Test Case

[0089] (1) The surimi powders obtained in the above embodiments and comparative examples were stored at room temperature for 30 days, and the physical and chemical properties (including the determination of salt-soluble protein content and whiteness) were tested every 5 days. The specific testing method is as follows:

[0090] ① Determination of salt-soluble protein content: Weigh 1g of surimi powder, add 10 times the volume of buffer (20mM Tris-HCl, pH8.0 containing 0.6M NaCl), homogenize at 10000r / min for 90s, extract at 4℃ for 12h, and centrifuge at 4℃ and 12000r / min for 10min. The protein content of the supernatant was measured by Coomassie Brilliant Blue method. The results are shown in Figure 1 .

[0091] ② Whiteness determination: Use a colorimeter to measure the L*, a*, and b* values ​​of the surimi powder. The whiteness value calculation formula is as follows:

[0092] Results Figure 2 .

[0093] (2) The surimi powders that can be preserved at room temperature obtained in the above embodiments and comparative examples were stored at room temperature for 30 days, and gel property tests (including gel water holding capacity and gel strength) were performed every 15 days. The specific method is as follows:

[0094] Add 4 times the volume of water to the surimi powder that can be preserved at room temperature and mix evenly, then fill it into a mold. After heating and cooling, you can get surimi gel with a jelly-like texture.

[0095] ① Water holding capacity determination: Cut the surimi gel into small strips, record the mass M1, wrap the sample with three layers of filter paper and put it into a 50mL centrifuge tube, centrifuge it at 4℃ and 5000×g for 15min, weigh and record the mass M2 of the sample after centrifugation. The water holding capacity calculation formula is as follows:

[0096] Water holding capacity / % = M2 / M1×100%. The results are shown in Figure 3 .

[0097] ② Gel strength determination: The gel strength was measured using a texture analyzer. The prepared surimi gel was placed at room temperature for 30 minutes, and a P / 5s spherical probe was used. The pre-test rate was 1 mm / s, the test rate was 0.5 mm / s, the post-test rate was 2 mm / s, the deformation degree was 60%, and the trigger force was 5 gf. The gel strength calculation formula is as follows:

[0098] Gel strength / (g×mm)=breaking force×breaking distance. The results are shown in Figure 4 .

[0099] Figure 1 The results show that the salt-soluble protein content of surimi powder changes within 30 days under room temperature storage. Figure 1 It can be seen that compared with the surimi powder without adding the quality improver, adding the surimi quality improver of the present invention can delay the decrease of the salt-soluble protein content of the surimi powder during storage.

[0100] Figure 2 The whiteness of surimi powder changes within 30 days under room temperature storage. Figure 2 It can be seen that compared with the surimi powder without adding the quality improver, adding the surimi quality improver of the present invention can delay the decrease of the whiteness value of the surimi powder during storage.

[0101] Figure 3 The water holding capacity of surimi gel prepared from surimi powder stored at room temperature for 30 days changes from Figure 3 It can be seen that, compared with the surimi gel without adding the quality improver, adding the surimi quality improver of the present invention can delay the decrease in the water holding capacity of the surimi gel.

[0102] Figure 4 The gel strength of surimi gel prepared by surimi powder under room temperature storage for 30 days changes from Figure 4 It can be seen that the addition of the surimi quality improving agent of the present invention can delay the decrease in the gel strength of the surimi gel compared to the surimi gel to which no quality improving agent is added.

[0103] The above results show that the surimi powder provided by the present invention still has the ability to form surimi gel after being stored at room temperature for 30 days. In addition, although the salt-soluble protein content, surimi whiteness value, gel water holding capacity and gel strength of the surimi powder provided by the present invention decreased within 30 days of storage at room temperature, they are still better than the existing surimi powder.

[0104] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention without departing from the principles and intent of the present invention.

Claims

1. A surimi quality improver, characterized in that: The surimi quality improver contains gelatin, egg white protein, maltodextrin, glutamine aminotransferase, vitamin C, tea polyphenols, trehalose and degraded konjac gum in a mass ratio of 1:(0.3-3):(0.5-5):(0.3-3):(0.5-5):(0.5-5):(0.5-5):(0.5-5); the degraded konjac gum refers to a product formed by cutting at least part of the β-1,4 pyranoside bonds in the konjac gum; The viscosity of the degraded konjac gum solution with a concentration of 1 wt% is 2000-4000 mPa.s when tested at 25°C.

2. The surimi quality improver according to claim 1, characterized in that The contents of the gelatin, egg white protein and glutamine transaminase are each independently 1 to 3 parts by weight, and the contents of the maltodextrin, vitamin C, tea polyphenols, trehalose and degraded konjac gum are each independently 2 to 5 parts by weight.

3. The surimi quality improving agent according to claim 1, characterized in that The degraded konjac gum is obtained by degrading the konjac gum using abalone viscera crude enzymes.

4. The surimi quality improving agent according to claim 3, characterized in that The added amount of the abalone viscera crude enzyme is 1-3 U / g.

5. The surimi quality improving agent according to claim 3, characterized in that The abalone viscera crude enzyme is obtained by mixing abalone viscera with phosphate buffer solution, homogenizing the mixture, centrifuging the mixture at 0°C to 4°C, removing impurities and fishy smell from the obtained supernatant using activated carbon, and then freeze-drying the mixture.

6. The surimi quality improving agent according to claim 3, characterized in that The degradation conditions include a temperature of 45° C. to 50° C. and a time of 30 to 120 minutes.

7. The method for preparing the surimi quality improver according to any one of claims 1 to 6, characterized in that: The method comprises the steps of uniformly mixing gelatin, egg white protein, maltodextrin, glutamine transaminase, vitamin C, tea polyphenols, trehalose and degraded konjac gum.

8. A method for preparing surimi powder that can be preserved at room temperature, characterized in that: The method comprises the steps of pounding fish meat blocks in sequence, pounding with salt and pounding with materials to obtain surimi, adding the surimi quality improver described in any one of claims 1 to 6 during the pounding process, and then drying the surimi and sieving it, wherein the drying method is freeze drying, so as to obtain surimi powder that can be preserved at room temperature.

9. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The fish meat chunks are fresh fish meat chunks.

10. The method for preparing surimi powder that can be preserved at room temperature according to claim 9, characterized in that: The fish meat chunks are selected from at least one of golden thread fish chunks, hairtail chunks and sea eel chunks.

11. The method for preparing surimi powder that can be preserved at room temperature according to claim 9, characterized in that: The fresh fish meat block is obtained according to the following method: the muscle is removed from the back of the fish, cleaned with ice water, cut into small pieces, rinsed in a rinse liquid, and then drained.

12. The method for preparing surimi powder that can be preserved at room temperature according to claim 11, characterized in that: The amount of the rinsing liquid added is 1 to 10 times the mass of the fish meat block.

13. The method for preparing surimi powder that can be preserved at room temperature according to claim 11, characterized in that: The rinsing temperature is 0-4°C.

14. The method for preparing surimi powder that can be preserved at room temperature according to claim 11, characterized in that: The rinsing step is to first use a sodium citrate aqueous solution with a concentration of 0.05-0.2% to stir and rinse for 5-15 minutes, then use a calcium chloride aqueous solution with a concentration of 0.1-0.2% to stir and rinse for 5-15 minutes, and finally use distilled water to repeat rinsing 1-5 times and each rinsing time is 1-10 minutes.

15. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The empty pounding, salt pounding and material pounding are carried out in a pounding machine.

16. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The salt pounding is carried out in the following manner: dissolving salt in water, and then adding it into the fish paste along with ice water, wherein the water content of the fish paste is controlled at 80-85%, and the amount of salt added is 2-3% of the mass of the drained fish meat.

17. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The time of the empty beating is 5 to 10 minutes.

18. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The salt pounding time is 2 to 10 minutes.

19. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The time for pounding the materials is 2 to 10 minutes.

20. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The drying method and conditions enable the water content of the surimi to be controlled within 1-3%.

21. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The freeze drying is carried out in the following manner: the fish paste is first ultra-low temperature pre-frozen at a temperature of -60°C to -80°C for 10 to 12 hours, and then the pre-frozen fish paste is freeze-dried at a vacuum degree below 30Pa and a temperature of -30°C to 0°C for 16 to 18 hours, and then the previously freeze-dried fish paste is freeze-dried at a vacuum degree below 30Pa and a temperature of 0°C to 30°C for 28 to 30 hours.

22. The method for preparing surimi powder that can be preserved at room temperature according to claim 8, characterized in that: The sieve mesh used for the screening has an aperture of 20 to 100 meshes.

23. Surimi powder that can be preserved at room temperature and is prepared by the method according to any one of claims 8 to 22.

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