Minced fish antifreeze preservative and production method thereof

Abstract

The invention relates to a surimi antifreeze fresh-keeping agent and a production method thereof, and the surimi antifreeze fresh-keeping agent is prepared from the following raw materials: traditional fermented sour porridge and / or lactobacillus acidophilus pure fermented sour porridge. The invention also comprises a production method of the surimi antifreeze preservative. The raw materials are low in cost and easy to obtain, the technological process and equipment are simple, the surimi antifreeze preservative is suitable for large-scale production, the product safety is good, and the prepared surimi antifreeze preservative is suitable for frozen storage and preservation of surimi and has good antifreeze and preservation effects.

Description

Technical Field

[0001] The invention relates to a fish paste antifreeze preservative and a production method thereof, in particular to a method for producing the fish paste antifreeze preservative by taking sour porridge as a raw material. Background Art

[0002] As a high-protein food, surimi is widely in demand in the global market. However, during frozen storage, surimi is prone to protein denaturation, resulting in quality degradation. Adding antifreeze preservatives is currently the most effective method.

[0003] Traditional antifreeze preservatives for surimi mainly include sugars (such as sucrose and sorbitol) and phosphates (such as polyphosphates). These antifreeze preservatives effectively delay the freezing denaturation of surimi protein by lowering the freezing point and inhibiting the growth of ice crystals. However, traditional antifreeze preservatives have the disadvantages of high sweetness and high calories, which are contrary to the current consumption trend of low-sugar and low-calorie foods.

[0004] As people pay more attention to food safety and health, research on new green antifreeze preservatives has gradually attracted attention, such as trehalose, algae extracts, polyphenols, protein hydrolysates, etc. However, the existing methods have the disadvantages of complex processes and high costs.

[0005] Sour porridge is a traditional fermented food in my country and has a long history of consumption in northern my country, such as Shanxi, Shaanxi, Inner Mongolia and other provinces, as well as in southern my country, such as Guangxi and Fusui. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a low-cost fish paste antifreeze preservative and a production method thereof. The produced fish paste antifreeze preservative meets the requirements of low sugar and low calories and has good antifreeze and preservation effects.

[0007] The technical solution adopted by the present invention to solve the technical problem is as follows:

[0008] A fish paste antifreeze preservative takes traditional fermented sour porridge and / or pure fermented sour porridge of acid-resistant lactobacillus (Lactobacillus acetotolerans) as raw materials.

[0009] Furthermore, in the traditional fermented sour porridge, acid-resistant lactobacillus (Lactobacillus acetotolerans) is absolutely dominant, and the operational taxonomic unit (OTU) is greater than 90% (OTU for short).

[0010] The acid-resistant Lactobacillus (Lactobacillus acetotolerans) strain can be purchased from the China Industrial Culture Collection Center (CICC for short), the strain number is 10774, the Chinese name is acid-resistant Lactobacillus, and the Latin name is Lactobacillus acetotolerans.

[0011] Furthermore, the traditional fermented sour porridge is Guangxi traditional fermented sour porridge.

[0012] Furthermore, the fish paste antifreeze preservative is obtained by extraction using water as an extractant.

[0013] The method for producing the antifreeze preservative of surimi of the present invention comprises the following steps:

[0014] (1) Mix water and sour porridge, homogenize, centrifuge or filter, and take the supernatant or filtrate;

[0015] (2) concentrating the supernatant or filtrate obtained in step (1); adjusting the pH value to 6.0 to 7.0 to obtain a mixed solution;

[0016] (3) Drying the mixed solution obtained in step (2) to obtain a fish paste antifreeze preservative.

[0017] Furthermore, in step (1), the ratio of the amount of water to the volume mass of the sour porridge is 3-5 mL: 1 g.

[0018] Furthermore, in step (1), the centrifugal force of the centrifugation is 500 to 10,000×g, and the centrifugation time is 5 to 20 min.

[0019] Furthermore, in step (2), the concentration method is reduced pressure concentration. The concentration temperature is 40 to 80° C. and the concentration is to 1 / 3 to 1 / 10 of the original volume.

[0020] Furthermore, in step (2), a food-grade pH regulator or a food-grade alkali is used to adjust the pH.

[0021] Furthermore, in step (3), the drying temperature is ≤100°C.

[0022] Furthermore, in step (3), the fish paste antifreeze preservative can be crushed before use.

[0023] Studies have shown that the use of metabolomics technology to determine the small molecule components of samples such as Guangxi sour porridge, Inner Mongolia sour porridge, Shaanxi sour porridge, and Shanxi sour porridge found that Guangxi's traditional fermented sour porridge is rich in proline, oxoproline, glycine, ornithine and other hydrophilic small molecules, antibacterial active substances - hydroxyphenyl lactic acid, antioxidant active substances lysine, and umami substances glutamic acid, succinic acid, asparagine, etc.; It has potential use as a fish paste antifreeze preservative. The inventor further found that the acid-tolerant Lactobacillus acetotolerans in the collected Guangxi sour porridge was absolutely dominant, with >90% of the sub-species units (operational taxonomic unit, referred to as OTU). The present invention uses Guangxi's traditional fermented sour porridge and / or pure fermented sour porridge of acid-tolerant Lactobacillus (Lactobacillusacetotolerans) as raw materials to produce fish paste antifreeze preservatives.

[0024] Beneficial effects of the present invention:

[0025] (1) The production cost of sour porridge is low and easy to obtain;

[0026] (2) The raw materials of sour porridge, extraction solvent water, and food-grade pH regulator are all safe to eat, which ensures the safety of the final product; the product has good safety and good antifreeze and fresh-keeping effects; the prepared surimi antifreeze preservative is suitable for surimi freezing and preservation, meets the requirements of low sugar and low calories, and has good antifreeze and fresh-keeping effects;

[0027] (3) The process and equipment are simple and suitable for large-scale production;

[0028] (4) The extract residue can be used as food or feed after processing, thus achieving comprehensive utilization. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a GC-MS chart of the composition of the fish paste antifreeze preservative product in Example 1;

[0030] Figure 2 This is a GC-MS graph of the composition of the fish paste antifreeze preservative product of Example 2;

[0031] Figure 3 , Figure 4 , Figure 5 The figures are the protective effects of the antifreeze preservatives for surimi of each embodiment and comparative example on the quality of frozen surimi. Note: Groups A, B, C, and D are the commercial antifreeze preservative group, blank control group, embodiment 1, and embodiment 2, respectively. DETAILED DESCRIPTION

[0032] The present invention is further described below with reference to the embodiments, but the present invention is not limited to the following embodiments.

[0033] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the reagents, materials, etc. used in the following examples, unless otherwise specified, can be obtained from commercial channels.

[0034] The quantitative tests in each embodiment were repeated three times and the results were averaged.

[0035] Example 1

[0036] In this embodiment, the traditional fermented sour porridge of Guangxi, in which the dominant bacterial flora is Lactobacillus acetotolerans, is used as the extraction raw material.

[0037] The method for producing the antifreeze preservative of surimi of this embodiment comprises the following steps:

[0038] (1) Mix water and porridge, with the volume-mass ratio of water to porridge being 3 mL:1 g, homogenize, centrifuge at 5000 × g for 8 min, and collect the supernatant;

[0039] (2) concentrating the supernatant obtained in step (1) by vacuum concentration at a temperature of 40° C. to 1 / 10 of the original volume; adding food grade baking soda and adjusting the pH value to 7.0 to obtain a mixed solution;

[0040] (3) Drying the mixed solution obtained in step (2) at a drying temperature of 95° C. to obtain a fish paste antifreeze preservative.

[0041] Example 2

[0042] In this embodiment, pure strain fermented sour porridge of acid-tolerant Lactobacillus (Lactobacillus acetotolerans) was used as the extraction raw material.

[0043] The acid-resistant Lactobacillus (Lactobacillus acetotolerans) strain was purchased from China Industrial Culture Collection Center (CICC), the strain number is 10774, the Chinese name is acid-resistant Lactobacillus, and the Latin name is Lactobacillus acetotolerans.

[0044] The method for producing the antifreeze preservative of surimi of this embodiment comprises the following steps:

[0045] (1) Mix water and porridge, with the volume-mass ratio of water to porridge being 5 mL:1 g, homogenize, centrifuge at 1000 × g for 20 min, and collect the supernatant;

[0046] (2) concentrating the supernatant obtained in step (1) by vacuum concentration at a temperature of 80° C. to 1 / 3 of the original volume; adding food-grade edible alkali to adjust the pH value to 6.0 to obtain a mixed solution;

[0047] (3) drying the mixed solution obtained in step (2) at a drying temperature of 98° C. to obtain a fish paste antifreeze preservative.

[0048] Detection method and results of the antifreeze preservative obtained from surimi in Examples 1 and 2

[0049] The composition determination method of the fish paste antifreeze preservative product was as follows: 10±1 mg of the fish paste antifreeze preservative was taken into a 2 mL EP tube, and 100 μL of methoxyamine salt reagent (methoxyamine hydrochloride, dissolved in pyridine 20 mg / mL) was added. After gently mixing, the mixture was placed in an oven and incubated at 80°C for 30 min; 120 μL of BSTFA (containing 1% TMCS, v / v) was added to each sample, and the mixture was incubated at 70°C for 1.5 h for derivatization; the samples were detected by gas chromatography-time of flight mass spectrometry in random order; the Agilent 7890 gas chromatography-time of flight mass spectrometry was equipped with an Agilent DB-5MS capillary column (30 m×250 μm×0.25 μm, J&W The column was heated at 50 °C for 1 min, then increased to 310 °C at 10 °C / min and held for 8 min. The injection port temperature was 280 °C, the transfer line temperature was 280 °C, the ion source temperature was 250 °C, and the ionization voltage was -70 eV.

[0050] Figure 1 This is a GC-MS chart of the composition of the fish paste antifreeze preservative product in Example 1; Figure 2 This is a GC-MS chart of the composition determination of the fish paste antifreeze preservative product in Example 2; the contents of proline, oxoproline, glycine, ornithine, p-hydroxyphenyllactic acid, etc. in the fish paste antifreeze preservative obtained in Example 1 and Example 2 are shown in Table 1.

[0051] Table 1 Content of main antifreeze and fresh-keeping active ingredients in antifreeze and fresh-keeping agents (g / 100g dry basis)

[0052] Substance name Example 1 Example 2 Proline 18.76 18.44 Succinic acid 3.88 3.81 glycerin 5.68 5.50 Glycine 7.04 6.76 Allo-threonine 6.38 6.05 Fumaric Acid 1.35 1.52 GABA 0.54 0.51 Oxoproline 9.01 8.88 D-erythrolide 3.33 3.30 Ornithine 14.04 14.32 Glutamate 1.82 1.83 Ribose 1.05 1.03 Adipic acid diamide 0.47 0.41 Asparagine 1.81 1.77 D-arabinitol 1.41 1.76 p-Hydroxyphenyllactic acid 7.60 8.05 Lysine 2.00 1.87 Galactose 1.85 1.69 Benzoin 0.97 0.87 Sedoheptulose 0.62 0.60 Indole lactic acid 1.01 1.32 Phenyl-β-D-glucoside 2.59 3.21 Lactulose 0.43 0.51 maltose 0.34 0.30 Inositol galactoside 0.53 0.44 Melezitose 0.71 0.62 Maltotriose 0.67 0.80

[0053] Test on the preservation effect of surimi antifreeze preservative products:

[0054] The antifreeze preservatives of the surimi of Examples 1 and 2 were added to silver carp surimi at a ratio of 5% (w / w), and the surimi without antifreeze preservative was used as a blank control, and the most commonly used commercial antifreeze preservative (4% sucrose + 4% sorbitol) was used as a positive control. The surimi was frozen at -18°C for 3 months, and samples were taken to prepare surimi gel and measure the gel strength.

[0055] Preparation of surimi gel and determination of gel strength: surimi is allowed to stand and thaw to 1°C at room temperature, 3% NaCl (w / w) is added, the moisture content is adjusted to 80% (w / w), and it is chopped and mixed for 6 minutes; it is filled into casings (d=25 mm) and vacuum degassed for 10 minutes; it is heated in a water bath at 85°C for gelation for 30 minutes; the gel is cooled to room temperature with tap water, placed at 4°C for 24 hours, and equilibrated at room temperature for 2 hours; the gel is cut into 25 mm thick pieces, and the gel strength is determined using a texture analyzer, a plastic cylindrical probe P0.5 (diameter 5 mm), and the probe descending speed is 6 cm / min; gel strength (g×cm)=gel breaking strength (g)×gel deformation distance (cm), that is, gel strength (g×cm)=gel rupture force (g)×gel rupture deformation (cm).

[0056] Figure 3 , Figure 4 , Figure 5 The figure is a diagram showing the protective effect of the antifreeze preservatives for surimi of each embodiment and comparative example on the quality of frozen surimi. Groups A, B, C, and D are respectively the commercial antifreeze preservative group, the blank control group, Example 1, and Example 2. As can be seen from the figure, the surimi antifreeze preservative product of the present invention has a similar effect to the commercial antifreeze preservative, with no significant difference.

Claims

1. A fish paste antifreeze preservative, characterized in that: The raw materials are traditional fermented sour porridge and / or sour porridge fermented by pure strains of acid-resistant lactobacillus.

2. The fish paste antifreeze preservative according to claim 1, characterized in that: Obtained by extraction using water as the extractant.

3. The fish paste antifreeze preservative according to claim 1 or 2, characterized in that: In the traditional fermented sour porridge, acid-resistant lactobacillus (Lactobacillus acetotolerans) is absolutely dominant, with the subspecies units being greater than 90%.

4. The fish paste antifreeze preservative according to claim 1 or 2, characterized in that: The traditional fermented sour porridge is the traditional fermented sour porridge of Guangxi.

5. A method for producing the fish paste antifreeze preservative according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Mix water and sour porridge, homogenize, centrifuge or filter, and take the supernatant or filtrate; (2) concentrating the supernatant or filtrate obtained in step (1); adjusting the pH value to 6.0 to 7.0 to obtain a mixed solution; (3) Drying the mixed solution obtained in step (2) to obtain a fish paste antifreeze preservative.

6. The method for producing the fish paste antifreeze preservative according to claim 5, characterized in that: In step (1), the ratio of the amount of water to the volume mass of the sour porridge is 3-5 mL: 1 g.

7. The method for producing the fish paste antifreeze preservative according to claim 5 or 6, characterized in that: In step (1), the centrifugal force of the centrifugation is 500 to 10,000×g; and / or the centrifugation time is 5 to 20 min.

8. The method for producing the fish paste antifreeze preservative according to claim 5 or 6, characterized in that: In step (2), the concentration method is reduced pressure concentration; and / or the concentration temperature is 40 to 80° C.; and / or the concentration is to 1 / 3 to 1 / 10 of the original volume.

9. The method for producing the fish paste antifreeze preservative according to claim 5 or 6, characterized in that: In step (2), a food-grade pH regulator or a food-grade alkali is used to adjust the pH.

10. The method for producing the fish paste antifreeze preservative according to claim 5 or 6, characterized in that: In step (3), the drying temperature is ≤100° C.; and / or, in step (3), the fish paste antifreeze preservative is crushed before use.

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