Preparation method and application of stable surimi rinsing water heat recovery protein particle Pickering emulsion

Abstract

The invention discloses a preparation method and application of stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion, and belongs to the technical field of application of an emulsion preparation technology in food processing. The preparation method of the Pickering emulsion comprises the following steps: firstly, performing heating flocculation, hot air drying and crushing on surimi rinsing water to obtain surimi rinsing water heat recovery protein particles; secondly, uniformly dispersing through ultrasonic treatment or stirring to obtain a minced fish heat recovery protein particle aqueous dispersion; then, edible oil and polysaccharide are added into the dispersion liquid, and the stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion is prepared through high-speed shearing emulsification. The method is easy to operate, edible protein is recycled, economic benefits are increased, and the sewage treatment difficulty and cost of surimi rinsing water are reduced; the emulsion is good in stability, no chemical surfactant, inorganic ions and other non-edible substances are added in the preparation process, and the edible safety is high; when being added into the surimi product, the additive stabilizes or optimizes the texture, reduces the cost and has a wide application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of a stable fish paste rinsing water heat-recovered protein particle Pickering emulsion. Background Art

[0002] Surimi is one of the aquatic foods with the largest production and consumption in the world and is most popular among consumers. In the production of surimi, in order to obtain high-quality surimi with good elasticity and color, the minced fish meat after picking often needs to be rinsed. Surimi rinsing will produce a large amount of surimi rinsing water, which contains water-soluble protein accounting for 30% of fish protein, enzymes that can hydrolyze protein, tiny surimi particles (water-insoluble protein), fish oil and hemoglobin. The appearance of surimi rinsing water is turbid, with floating oil and bloody fish odor. If it is directly discharged, it will not only waste protein resources, but also increase the wastewater treatment load, which is very likely to cause environmental pollution. The protein in the rinsing water of fish paste can be recycled by the heating flocculation method. At present, the recycled protein is mainly used as a feed protein source or agricultural base fertilizer, which reduces the protein value to a certain extent. A small part of the recycled protein is directly added to food, but it has no obvious effect on food quality (such as gel strength, water holding capacity, etc.). For example, the paper "Recovery and Reuse of Protein in Fish Paste Rinse Water" (Journal of Nuclear Agricultural Sciences, 2015, 29(11): 2172-2177) mentioned that adding the heat-recovered protein in the rinsing water of fish paste directly to the fish paste products will reduce its gel strength or keep it unchanged, but did not mention the improvement of food quality functions such as water holding capacity during frozen storage.

[0003] Pickering emulsion is an important food emulsification system. Due to its unique stability, it is widely used in many fields. In the published literature reports, the use of plant proteins as solid particles to stabilize Pickering emulsions has received widespread attention. For example, Chinese Patent Publication No. CN 113017095 A "Preparation method and application of corn oil quinoa protein Pickering high internal phase emulsion" discloses a method for preparing Pickering emulsion using quinoa protein and corn oil as raw materials. However, it is rare to use fish protein as edible solid particles to prepare Pickering emulsions. Fish protein is a high-quality protein that can meet consumers' needs for protein. Although it is also found that Chinese Patent Publication No. CN Patent 113796503A "A method for preparing a stable fish surimi protein particle Pickering emulsion and its product" and the paper "Study on the freeze-thaw stability of emulsified fish surimi gel regulated by fish surimi particle-based Pickering emulsion" (Jiangnan University, 2023.DOI:10.27169 / d.cnki.gwqgu.2023.002562.) both disclose a method for preparing fish surimi protein particle Pickering emulsion from frozen fish surimi as raw material, but this method uses frozen fish surimi as raw material, and the freeze-dried fish surimi protein is a natural protein. Its surface charge stabilizes the emulsion through electrostatic repulsion, and has high requirements for pH and ionic strength. In addition, it needs to be compounded with chitosan to achieve the required emulsion stability; moreover, the extracted protein is mainly myofibrillar protein, and the temperature control requirements throughout the process are high, otherwise it is easy to denature; that is, the conditions for preparing fish surimi protein particle Pickering emulsion using frozen fish surimi are high, the salt concentration is high and it is easy to aggregate, the application scenarios are limited, and the freeze-drying involved is time-consuming and costly. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a method for preparing a stable fish paste rinsing water thermal recovery protein particle Pickering emulsion and its application, which mainly solves the problems of difficult production temperature control, high cost, poor emulsion stability, etc., and at the same time serves as a filler in fish paste gel products to improve product quality.

[0005] In order to achieve the above object, the solution of the present invention is: A method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion, the method specifically comprises the following steps: (1) Preparation of protein particles recovered by heat recovery of surimi rinsing water: removing impurities from the surimi rinsing water and heating it to flocculate the protein, followed by drying and pulverizing to obtain protein particles recovered by heat recovery of surimi rinsing water; (2) Preparation of a dispersion of protein particles recovered from fish surimi rinsing water by heat recovery: mixing the protein particles recovered from fish surimi rinsing water by heat recovery with water, and uniformly dispersing them by ultrasound or stirring to obtain a dispersion of protein particles recovered from fish surimi rinsing water by heat recovery; (3) Preparation of Pickering emulsion: Edible oil, polysaccharide and protein particle dispersion recovered from rinsing water are mixed and then emulsified at high speed to obtain Pickering emulsion.

[0006] Furthermore, the fish paste rinsing water in step (1) includes but is not limited to silver carp fish paste rinsing water.

[0007] Furthermore, the drying in step (1) is hot air drying at a temperature of 30-80° C. for a time of 5 h to 48 h.

[0008] Furthermore, the step (1) is performed by a multifunctional pulverizer with a rotation speed of 6000 to 30000 r / min, a pulverization time of 1 to 6 min, and a pulverization frequency of 5 to 7 times.

[0009] Furthermore, in step (2), the mass ratio of the fish paste rinse water heat recovery protein particles to water is 8-21%, and the ultrasonic power density is 1-5 W·cm -3 , working time 2s, interval time 2s, temperature controlled below 30℃; magnetic stirring speed is 100-600r / min, stirring time is 30-90min, and temperature is controlled below 30℃.

[0010] Furthermore, the edible oil in step (3) includes but is not limited to one or more of soybean oil, rapeseed oil, corn oil, peanut oil, linseed oil, olive oil, and cottonseed oil, and the volume ratio of the edible oil to the protein particle dispersion obtained by thermal recovery from rinsing water is 0.2 to 0.65.

[0011] Furthermore, the polysaccharide in step (3) includes but is not limited to one or more of polymaltose, polydextrose, chitosan, corn starch, quinoa starch, and cellulose, and the added ratio of the polysaccharide is 1% to 5% of the total weight of the mixed solution after the polysaccharide, edible oil and the protein particle dispersion obtained by thermal recovery from the rinsed water are mixed.

[0012] Furthermore, in step (3), the high-speed shearing is performed using a homogenizer, and the dispersion is performed at 10,000 rpm for 3-5 minutes, and the homogenization emulsification temperature is controlled below 30°C.

[0013] The present invention also provides a stable application of fish paste rinsing water heat recovery protein particle Pickering emulsion, and the Pickering emulsion is applied as a filler to add to the fish paste gel.

[0014] Furthermore, the preparation method of the surimi gel is as follows: thawing the frozen surimi, chopping it for 2 minutes, adding 2% salt by weight of the surimi and chopping it for 5 minutes, adding the surimi rinse water to heat the protein particles and mix them with Pickering emulsion, aging at 90°C for 30 minutes, ice water bath for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel; the mass of the Pickering emulsion is 15%-25% of the total mass of the surimi gel.

[0015] After adopting the above technical solution, the present invention has at least the following advantages compared with the prior art: (1) Ultrasonic dispersion and high-speed shearing technology are used to fully disperse and emulsify the protein recovered from the surimi rinse water, thereby improving the emulsification and stability. In addition, the addition of polysaccharides further enhances the stability of the Pickering emulsion.

[0016] (2) The Pickering emulsion prepared by the present invention uses the protein recovered from the rinsing water of fish paste as raw material, which has a wide source, a simple process and a low cost. It effectively broadens the new application path of the protein recovered from the rinsing water of fish paste and provides a new method for high-value development and utilization, which has high practical application value and realistic guiding significance.

[0017] (3) The protein particle Pickering emulsion prepared by the present invention can be added to surimi products or other foods as a filler, which can improve the protein content of the food and the freeze-thaw stability of the surimi products. It also overcomes the defect that the protein recovered from the surimi rinsing water directly added to the surimi products will reduce the gel strength.

[0018] (4) The present invention is easy to operate and can recover edible protein to increase economic benefits while reducing the difficulty and cost of treating fish paste rinsing water. The Pickering emulsion has good stability and does not add any chemical surfactants, inorganic ions or other non-edible substances during the preparation process, so it is highly safe for consumption. It can be added to fish paste products to stabilize or optimize the texture and reduce costs, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 These are the appearance images of Pickering emulsions of protein particles recovered by thermal recovery of surimi rinse water in different embodiments.

[0020] Figure 2 is the stability index of the Pickering emulsion of protein particles recovered from the surimi rinse water heat in different embodiments.

[0021] Figure 3 It is an experimental diagram showing the effect of adding the Pickering emulsion of the protein particles recovered by heat recovery from the surimi rinse water on the gel strength of the surimi gel in different embodiments.

[0022] Figure 4 This is an experimental diagram showing the effect of adding fish paste rinse water heat recovery protein particle Pickering emulsion on the thawing water loss rate of fish paste gel in the first freeze-thaw cycle in different embodiments.

[0023] Figure 5 This is an experimental diagram showing the effect of adding fish surimi rinse water heat recovery protein particle Pickering emulsion on the thawing water loss rate of fish surimi gel in the third freeze-thaw cycle in different embodiments. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Embodiment 1: The present invention provides a method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion, the preparation method comprising the following steps: (1) Preparation of protein particles recovered by heat treatment of surimi rinsing water: The surimi rinsing water is subjected to surface grease salvage, activated carbon adsorption, and membrane filtration to remove impurities and odors, and then heated at 85°C for 20 min to flocculate the protein, followed by hot air drying at a temperature of 30-80°C for 5 h to 48 h. In this embodiment, hot air drying at 30°C for 48 h is used. After drying, the surimi rinsing water is pulverized by a multifunctional pulverizer at a pulverizing speed of 6000-30000 r / min, a pulverizing time of 1-6 min, and a pulverizing number of 5-7 times. In this embodiment, the multifunctional pulverizer is used at a speed of 25000 r / min, and the pulverization is performed 5 times in total, with each pulverization time of 30 s to obtain protein particles recovered by heat treatment of surimi rinsing water.

[0026] (2) Preparation of a dispersion of protein particles recovered from fish surimi rinsing water: The protein particles recovered from fish surimi rinsing water are mixed with water. The mass ratio of the protein particles recovered from fish surimi rinsing water to water is 8-21%. This embodiment takes 8% as an example. Ultrasonic or magnetic stirring is used to uniformly disperse the particles. The ultrasonic power density can be 1-5 W·cm -3 , working time 2s, interval time 2s, temperature controlled below 30℃; magnetic stirring speed can be 100~600r / min, stirring time 30-90min, temperature controlled below 30℃; The present embodiment adopts magnetic stirring, the magnetic stirring speed is 100r / min, the stirring time is 40min, and the stirring temperature is controlled below 30°C by ice water bath; the fish paste rinsing water heat recovery protein particle dispersion is obtained.

[0027] (3) Preparation of Pickering emulsion: Edible oil, polysaccharide and protein particle dispersion recovered from rinsing water are mixed and then emulsified at high speed to obtain Pickering emulsion.

[0028] The edible oil includes but is not limited to one or more of soybean oil, rapeseed oil, corn oil, peanut oil, linseed oil, olive oil, and cottonseed oil, and the addition ratio of edible oil to dispersion liquid is 0.2-0.65; the polysaccharide includes but is not limited to one or more of polymaltose, polydextrose, chitosan, corn starch, quinoa starch, and cellulose, and the addition ratio is 1% to 5% of the total weight of the mixed liquid after the polysaccharide, edible oil and the protein particle dispersion liquid recovered by heat recovery from rinsing water are mixed.

[0029] In the present embodiment, soybean oil, polymaltose and fish paste rinsing water heat recovered protein particle dispersion are mixed to obtain a mixed solution, wherein soybean oil and fish paste rinsing water heat recovered protein particle dispersion are mixed in a volume ratio of 0.3, and the addition ratio of polymaltose is 2% of the total weight of the mixed solution. The mixed solution is subjected to high-speed shear emulsification by a homogenizer, and can be dispersed at 10000rpm for 3-5min. The homogenization emulsification temperature is controlled below 30°C. In the present embodiment, 10000rpm homogenization is used for 3min to make the emulsion more delicate and uniform, thereby obtaining Pickering emulsion A.

[0030] By using ultrasonic dispersion and high-speed shearing technology, the protein recovered from the surimi rinse water is fully dispersed and emulsified, thereby improving the emulsification and stability; in addition, the addition of polysaccharides further enhances the stability of the Pickering emulsion.

[0031] The Pickering emulsion prepared by the present invention uses the protein recovered from the heat of fish paste rinsing water as raw material, and has the advantages of wide source, simple process and low cost. The Pickering emulsion can be added as a filler to fish paste products such as fish paste gel or other foods, and while increasing the protein content of the food, it also has the effect of increasing the gel strength and freeze-thaw stability of the fish paste products.

[0032] The surimi gel can be prepared by the following method steps: thawing the frozen surimi, chopping it for 2 minutes, adding 2% salt by weight of the frozen surimi, chopping and mixing for 5 minutes, adding 15% Pickering emulsion A by weight of the frozen surimi and mixing, then enema, aging at 90°C for 30 minutes, ice water bath for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel A. In order to facilitate the testing of gel strength, water holding capacity and other indicators, the surimi gel A of this embodiment is formed into a columnar shape by enema, but the enema step can be omitted in actual production.

[0033] Embodiment 2: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this embodiment are as follows: (1) Preparation of protein particles recovered by heat recovery of fish paste rinsing water: After filtering impurities and removing odor from the fish paste rinsing water, the water was heated to cause protein flocculation, dried with hot air at 45°C for 36 h, and then pulverized in a multifunctional pulverizer at a speed of 15,000 r / min for a total of 5 times, each time for 30 s, to obtain protein particles recovered by heat recovery of fish paste rinsing water.

[0034] (2) Preparation of a dispersion of protein particles recovered from fish paste rinsing water by heat recovery: The protein particles recovered from fish paste rinsing water by heat recovery were mixed with water at a mass ratio of 12%. The mixture was stirred magnetically at 200 r / min for 40 min and the temperature was controlled below 30°C to obtain a dispersion of protein particles recovered from fish paste rinsing water by heat recovery.

[0035] (3) Preparation of Pickering emulsion: Soybean oil, polymaltose and a dispersion of protein particles recovered from fish paste rinsing water were mixed at a volume ratio of 0.4 to obtain a mixture, and polymaltose was added in an amount of 1% of the total weight of the mixture. The mixture was homogenized at 10,000 rpm for 4 min using a homogenizer to obtain Pickering emulsion B.

[0036] The preparation method of the surimi gel of this embodiment is as follows: thawing the frozen surimi, chopping it for 2 minutes, adding 2% of the weight of the surimi with salt and chopping it for 5 minutes, adding 15% of the weight of the frozen surimi with Pickering emulsion B and mixing it, then enema, aging at 90°C for 30 minutes, ice water bath for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel B. Embodiment 3: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this embodiment are as follows: (1) Preparation of protein particles recovered by heat recovery of fish paste rinsing water: After filtering impurities and removing odor from the fish paste rinsing water, the water was heated to cause protein flocculation, dried with hot air at 75°C for 10 h, and then pulverized in a multifunctional pulverizer at a speed of 25,000 r / min for 30 s. The pulverization was repeated 5 times to obtain protein particles recovered by heat recovery of fish paste rinsing water.

[0037] (2) Preparation of dispersion of protein particles recovered from fish paste rinsing water by heat recovery: Mix the protein particles recovered from fish paste rinsing water with water at a mass ratio of 18%, stir magnetically at 500 r / min for 50 min, and control the temperature below 30°C to obtain a dispersion of protein particles recovered from fish paste rinsing water by heat recovery.

[0038] (3) Preparation of Pickering emulsion: Soybean oil and fish paste rinse water heat recovery protein particle dispersion were mixed at a volume ratio of 0.5 to obtain a mixed solution, and then 3% of the total mass of polymaltose was added to the mixed solution. The mixture was homogenized in a homogenizer at 10000 rpm for 5 min to obtain Pickering emulsion C.

[0039] The preparation method of the surimi gel of this embodiment is as follows: thawing the frozen surimi, chopping it in air for 2 minutes, adding 2% of the weight of the surimi with salt and chopping it for 5 minutes, adding 15% of the weight of the frozen surimi with Pickering emulsion C and mixing it, and then enema, aging at 90°C for 30 minutes, ice water bathing for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel C. Embodiment 4: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this embodiment are as follows: (1) Preparation of protein particles recovered by heat recovery of fish paste rinsing water: After filtering impurities and removing odor from the fish paste rinsing water, the water was heated to cause protein flocculation, dried with hot air at 50°C for 20 h, and crushed at 15,000 r / min for 30 s. This process was repeated four times to obtain protein particles recovered by heat recovery of fish paste rinsing water.

[0040] (2) Preparation of dispersion of protein particles recovered from surimi rinsing water: The protein particles recovered from surimi rinsing water were mixed with water. The mass ratio of the protein particles recovered from surimi rinsing water to water was 10%. The ultrasonic power density was 1.36 W·cm -3 , ultrasonic time 2min, working time 2s, interval time 2s, temperature controlled below 30°C, and obtained fish paste rinsing water thermal recovery protein particle dispersion.

[0041] (3) Preparation of Pickering emulsion: Soybean oil, polymaltose and a dispersion of protein particles recovered from fish paste rinsing water were mixed to obtain a mixture, wherein the soybean oil and the dispersion of protein particles recovered from fish paste rinsing water were mixed in a volume ratio of 0.3, and the addition ratio of polymaltose was 2% of the total weight of the mixture. The mixture was homogenized at 10,000 rpm for 3 min using a homogenizer to obtain Pickering emulsion D.

[0042] The preparation method of the surimi gel of this embodiment is as follows: thawing the frozen surimi, chopping it in air for 2 minutes, adding 2% of the weight of the surimi with salt and chopping it for 5 minutes, adding 15% of the weight of the frozen surimi with Pickering emulsion D and mixing it, and then enema, aging at 90°C for 30 minutes, ice water bathing for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel D. Embodiment 5: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this embodiment are as follows: (1) Preparation of protein particles recovered from fish paste rinsing water by heat recovery: After filtering impurities and removing odor from the fish paste rinsing water, the water was heated to cause protein flocculation, dried with hot air at 50°C for 17 h, and then pulverized in a multifunctional pulverizer at a speed of 20,000 r / min for 30 s. The pulverization was repeated four times to obtain protein particles recovered from fish paste rinsing water by heat recovery.

[0043] (2) Preparation of dispersion of protein particles recovered from surimi rinsing water: The protein particles recovered from surimi rinsing water were mixed with water. The mass ratio of the protein particles recovered from surimi rinsing water to water was 13%. The ultrasonic power density was 2.50 W·cm -3 , ultrasonic time 2min, working time 2s, interval time 2s, temperature controlled below 30°C, and obtained fish paste rinsing water thermal recovery protein particle dispersion.

[0044] (3) Preparation of Pickering emulsion: Soybean oil, polymaltose and a dispersion of protein particles recovered from fish paste rinsing water were mixed to obtain a mixture, wherein the soybean oil and the dispersion of protein particles recovered from fish paste rinsing water were mixed in a volume ratio of 0.4, and the addition ratio of polymaltose was 3% of the total weight of the mixture. The mixture was homogenized at 10,000 rpm for 3 min using a homogenizer to obtain Pickering emulsion E.

[0045] The preparation method of the surimi gel of this embodiment is as follows: thawing the frozen surimi, chopping it for 2 minutes, adding 2% of the weight of the surimi with salt and chopping it for 5 minutes, adding 15% of the weight of the frozen surimi with Pickering emulsion E and mixing it, and then enema, aging at 90°C for 30 minutes, ice water bathing for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel E. Embodiment 6: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this embodiment are as follows: (1) Preparation of protein particles recovered by heat recovery of fish paste rinsing water: After filtering impurities and removing odor from the fish paste rinsing water, the water was heated to cause protein flocculation, dried with hot air at 70°C for 8 h, and then pulverized in a multifunctional pulverizer at a speed of 20,000 r / min for 30 s. The pulverization was repeated 4 times to obtain protein particles recovered by heat recovery of fish paste rinsing water.

[0046] (2) Preparation of dispersion of protein particles recovered from surimi rinsing water: The protein particles recovered from surimi rinsing water were mixed with water. The mass ratio of the protein particles recovered from surimi rinsing water to water was 19%. The ultrasonic power density was 4.26 W·cm -3 , ultrasonic time 2min, working time 2s, interval time 2s, temperature controlled below 30℃, and obtained fish paste rinsing water thermal recovery protein particle dispersion.

[0047] (3) Preparation of Pickering emulsion: Soybean oil, polymaltose and a dispersion of protein particles recovered from fish paste rinsing water were mixed to obtain a mixed solution, wherein the soybean oil and the dispersion of protein particles recovered from fish paste rinsing water were mixed in a volume ratio of 0.6, and the addition ratio of polymaltose was 5% of the total weight of the mixed solution. The mixed solution was homogenized at 10,000 rpm for 4 min using a homogenizer to obtain Pickering emulsion F.

[0048] The preparation method of the surimi gel of this embodiment is as follows: thawing the frozen surimi, chopping it in air for 2 minutes, adding 2% of the weight of the surimi with salt and chopping it for 5 minutes, adding 15% of the weight of the surimi with Pickering emulsion F and mixing it, and then enema, aging at 90°C for 30 minutes, ice water bathing for 30 minutes, and warming up at 4°C for 12 hours to obtain the surimi gel F.

[0049] Comparative Example 1: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this comparative example are as follows: (1) Preparation of protein particles recovered from fish paste rinsing water by heat recovery: After filtering impurities and removing odor from the fish paste rinsing water, the protein was heated to flocculate and dried with hot air at 55°C for 28 h. After drying, the rinsing water was pulverized in a multifunctional pulverizer at a speed of 15,000 r / min for 30 s. The pulverization was repeated 6 times to obtain protein particles recovered from fish paste rinsing water by heat recovery.

[0050] (2) Preparation of a dispersion of protein particles recovered from fish paste rinsing water by heat recovery: The protein particles recovered from fish paste rinsing water by heat recovery were mixed with water at a mass ratio of 14% to obtain a dispersion of protein particles recovered from fish paste rinsing water by heat recovery.

[0051] (3) Preparation of Pickering emulsion: Soybean oil, polymaltose and a dispersion of protein particles recovered from fish paste rinsing water were mixed to obtain a mixed solution, wherein the soybean oil and the dispersion of protein particles recovered from fish paste rinsing water were mixed in a volume ratio of 0.5, and the addition ratio of polymaltose was 1% of the total weight of the mixed solution. The mixed solution was homogenized at 10,000 rpm for 4 min using a homogenizer to obtain Pickering emulsion A-1.

[0052] The preparation method of the surimi gel of this comparative example is as follows: thaw the frozen surimi, chop it in air for 2 minutes, add 2% of the weight of the surimi with salt and chop it for 5 minutes, add 15% of the weight of the surimi with Pickering emulsion A-1 and mix well, then perform enema, mature at 90°C for 30 minutes, take an ice water bath for 30 minutes, and return to 4°C for 12 hours to obtain the surimi gel A-1. Comparative Example 2: The steps of preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion of this comparative example are as follows: (1) Preparation of protein particles recovered from fish paste rinsing water: The fish paste rinsing water was heated and precipitated, and then dried with hot air at 50°C for 17 h. After drying, it was crushed in a multifunctional grinder at a speed of 20,000 r / min for 30 s. The multifunctional grinder was crushed 4 times in total to obtain protein particles recovered from fish paste rinsing water.

[0053] (2) Preparation of dispersion of protein particles recovered from surimi rinsing water: The protein particles recovered from surimi rinsing water were mixed with water. The mass ratio of the protein particles recovered from surimi rinsing water to water was 13%. The ultrasonic power density was 2.50 W·cm -3 , ultrasonic time 2min, working time 2s, interval time 2s, temperature controlled below 30°C, and obtained fish paste rinsing water thermal recovery protein particle dispersion.

[0054] (3) Preparation of Pickering emulsion: Soybean oil and fish surimi rinse water heat recovery protein particle dispersion were mixed in a volume ratio of 0.4 to obtain a mixed solution. The mixed solution was homogenized at 10000 rpm for 3 min using a homogenizer to obtain Pickering emulsion B-1.

[0055] The preparation method of the surimi gel of this comparative example is as follows: thaw the frozen surimi, chop it in air for 2 minutes, add 2% of the weight of the surimi with salt and chop it for 5 minutes, add 15% of the weight of the surimi with Pickering emulsion B-2 and mix well, then perform enema, mature at 90°C for 30 minutes, take an ice water bath for 30 minutes, and return to 4°C for 12 hours to obtain the surimi gel B-1. Test example: For the Pickering emulsions and surimi gels prepared in the above Examples 1-6 and Comparative Examples 1 and 2, the Pickering emulsions were allowed to stand at 4°C for 1 h and 15 d respectively, and the heights of the emulsion and emulsified layer were observed and measured, and the stability index was calculated according to formulas (a) and (b). The gel strength of the surimi gel was measured using a simple texture analyzer, and the freeze-thaw cycle was carried out to assist in the determination of the thawing water loss rate using a refrigerated centrifuge, and the thawing water loss rate was determined according to formula (c).

[0056] (a) (b) (c) like Figure 1 , Figure 2 As shown in the figure, the Pickering emulsion prepared by thermally recovering protein from surimi rinse water with added polysaccharide through ultrasonic or magnetic stirring and high-speed shear homogenization has good stability. Under certain conditions, its stability index can reach 99.8%.

[0057] Figure 3-Figure 5The effects of the Pickering emulsion made from protein particles recovered from surimi rinse water on the texture of surimi gel are shown as follows: (1) The addition of the Pickering emulsion can improve the gel strength of surimi gel to a certain extent (relative to the control group), and the texture is close to that of pure surimi gel (blank group); (2) After three freeze-thaw cycles, the surimi gel added with Pickering emulsion of protein particles recovered from surimi rinse water has a relatively low thawing water loss rate (relative to the control group), and some surimi gel samples have a thawing water loss rate lower than that of pure surimi gel (blank group), indicating that the addition of the Pickering emulsion can improve the water retention of surimi gel.

[0058] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion, characterized in that: The method specifically comprises the following steps: (1) Preparation of protein particles recovered by heat recovery of surimi rinsing water: removing impurities from the surimi rinsing water and heating it to flocculate the protein, followed by drying and pulverizing to obtain protein particles recovered by heat recovery of surimi rinsing water; (2) Preparation of a dispersion of protein particles recovered from fish surimi rinsing water by heat recovery: mixing the protein particles recovered from fish surimi rinsing water by heat recovery with water, and uniformly dispersing them by ultrasound or stirring to obtain a dispersion of protein particles recovered from fish surimi rinsing water by heat recovery; (3) Preparation of Pickering emulsion: Edible oil, polysaccharide and protein particle dispersion recovered from rinsing water are mixed and then emulsified at high speed to obtain Pickering emulsion.

2. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The fish paste rinsing water in step (1) includes but is not limited to silver carp fish paste rinsing water.

3. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The drying in step (1) is hot air drying at a temperature of 30-80° C. for a time of 5 h to 48 h.

4. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The step (1) is crushed by a multifunctional crusher with a rotation speed of 6000 to 30000 r / min, a crushing time of 1 to 6 minutes, and a crushing frequency of 5 to 7 times.

5. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: In step (2), the mass ratio of the fish paste rinse water heat recovery protein particles and water is 8-21%, and the ultrasonic power density is 1-5 W·cm -3 , working time 2s, interval time 2s, temperature controlled below 30℃; magnetic stirring speed is 100-600r / min, stirring time is 30-90min, and temperature is controlled below 30℃.

6. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The edible oil in step (3) includes but is not limited to one or more of soybean oil, rapeseed oil, corn oil, peanut oil, linseed oil, olive oil, and cottonseed oil. The volume ratio of the edible oil to the protein particle dispersion recovered by heat recovery from the rinsing water is 0.2 to 0.

65.

7. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The polysaccharide in step (3) includes but is not limited to one or more of polymaltose, polydextrose, chitosan, corn starch, quinoa starch, and cellulose. The added proportion of the polysaccharide is 1% to 5% of the total weight of the mixed solution after the polysaccharide, edible oil and the protein particle dispersion obtained by heat recovery from the rinsing water are mixed.

8. The method for preparing a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The high-speed shearing in step (3) is performed using a homogenizer, and the dispersion is performed at 10,000 rpm for 3-5 minutes, and the homogenization emulsification temperature is controlled below 30°C.

9. The use of a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 1, characterized in that: The Pickering emulsion was added to the surimi gel as a filler application.

10. The use of a stable fish surimi rinse water heat recovery protein particle Pickering emulsion according to claim 9, characterized in that: The preparation method of the surimi gel is as follows: thawing frozen surimi, chopping for 2 minutes, adding 2% salt by weight of the surimi and chopping for 5 minutes, adding surimi rinse water and heat recovery protein particles Pickering emulsion to mix, aging at 90° C. for 30 minutes, ice water bath for 30 minutes, and returning to 4° C. for 12 hours to obtain the surimi gel; the mass of the Pickering emulsion is 15%-25% of the total mass of the surimi gel.

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