Antarctic phosphorus shrimp balls rich in dietary fibers and preparation method of Antarctic phosphorus shrimp balls

Abstract

The invention discloses euphausia superba phosphorus shrimp balls rich in dietary fibers and a preparation method of the euphausia superba phosphorus shrimp balls rich in dietary fibers, and the euphausia superba phosphorus shrimp balls rich in dietary fibers are prepared by adding sodium alginate and inulin into euphausia superba and penaeus vannamei meat and compounding. The Antarctic phosphorus shrimp balls are homogenized by adopting terahertz waves in cooperation with chopping and mixing treatment, and then the shrimp balls are prepared by combining sodium alginate and inulin, so that the hardness of the Antarctic phosphorus shrimp balls is reduced, the water holding rate and the dietary fiber content of the Antarctic phosphorus shrimp balls are increased, the constipation behavior can be properly relieved, and the defecation amount and the excrement water content of mice are increased. The obtained shrimp balls have good sensory quality and nutritional quality, and are more suitable for developing easy-to-chew nutritional health-care food taking food as a carrier.

Description

Technical Field

[0001] The present invention relates to a Antarctic krill ball rich in dietary fiber and a preparation method thereof, belonging to the technical field of intensive processing of aquatic products. Background Art

[0002] With the increase in the proportion of the elderly population and the average life expectancy, the development of foods suitable for the elderly with dysphagia has become increasingly important and urgent. Aging will lead to the decline of physical functions, the decrease of chewing and digestion functions, affect the ability of food intake and digestion and absorption, and easily lead to problems such as malnutrition, reduced bone density and muscle function decline, increasing the risk of nutritional deficiency and chronic diseases in the elderly. At the same time, the incidence of senile functional constipation shows an increasing trend year by year. This disease can bring serious troubles to the work and life of patients over time and with the aggravation of symptoms, and may also induce intestinal tumors and cardiovascular and cerebrovascular diseases, etc.

[0003] Antarctic krill is rich in active substances, trace elements, enzymes, etc., and is widely used in the fields of medicine, food, etc. However, due to its rich enzyme system in the body, autolysis is extremely likely to occur during fishing, resulting in the deterioration of its quality. Therefore, the development of Antarctic krill products has been greatly improved. At present, there are few gel products based on Antarctic krill protein. Even though there have been many studies on Antarctic krill protein in recent years, its development and utilization still need to be further explored in terms of its structure and function.

[0004] In order to enrich the nutrition of shrimp balls, there are also some patent documents that add other nutritional components to develop shrimp balls, such as a high-calcium whole-haired shrimp surimi gel and its preparation method (CN202410011760.6), a shrimp ball for promoting digestion and relieving stagnation and its preparation method (CN201510904736.6), a compound nutritional shrimp product (CN201410668038.6), etc. However, the shrimp ball products obtained by these methods still have the following problems: they do not improve the texture of the shrimp ball products, and their texture is not suitable for people with dysphagia; there are also some methods to improve the texture of shrimp balls, such as a method for improving the viscoelasticity of shrimp ball products (CN201110349939.5), a sterilization method for maintaining the texture and color of Antarctic krill shrimp balls (CN202111175232.7), but the shrimp ball products obtained by these methods also have the following problems: they increase the hardness and gel strength of the shrimp ball products, etc., and are not suitable for people with dysphagia to eat. Summary of the Invention

[0005] [Technical Problem]

[0006] In order to solve the above problems, the present invention develops a Antarctic krill ball rich in dietary fiber that is easy to chew, can relieve constipation behavior, and helps moisten the intestines and relieve constipation.

[0007] Furthermore, inulin and sodium alginate are excellent soluble dietary fibers, which can improve the intestinal flora structure, increase gastrointestinal motility and exhaust gas, and help improve constipation. They are often used as nutritional additives and modifiers in the food industry, both of which have extremely high commercial and nutritional value. Excessive intake of dietary fiber will reduce the gastric emptying rate, increase the gastrointestinal burden, and may also cause problems such as constipation and intestinal discomfort. It is necessary to develop a shrimp ball product rich in dietary fiber that does not affect protein digestion and is suitable for both young people to lose weight and the elderly to swallow.

[0008] [Technical Solution]

[0009] The present invention provides a preparation method of Antarctic krill balls rich in dietary fiber, which includes the following steps:

[0010] S1. Mix Antarctic krill meat with whiteleg shrimp and chop and mix them. During the chopping and mixing process, terahertz waves are used for synergistic treatment to obtain a composite Antarctic krill paste;

[0011] S2. Add table salt to the composite Antarctic krill paste obtained in S1 and chop and mix it with salt for a period of time;

[0012] S3. Preparation of sodium alginate-inulin solution: Pre-dissolve the hydrophilic colloid sodium alginate in water to obtain a sodium alginate sol system; then dissolve inulin in the sodium alginate sol system and use terahertz waves to treat it so that inulin is embedded in the sodium alginate sol system to obtain a sodium alginate-inulin solution;

[0013] S4. Mix the composite Antarctic krill paste after chopping and mixing with salt in S2 with the sodium alginate-inulin solution in S3 and chop and mix for a period of time to obtain a colloidal system;

[0014] S5. Add auxiliary materials to the colloidal system, chop and mix for a period of time, and sterilize to obtain Antarctic krill balls.

[0015] In an embodiment of the present invention, terahertz waves with a frequency of 0.3-10 THz are used for synergistic chopping and mixing throughout S1-S4, and the temperature is controlled below 10°C.

[0016] In an embodiment of the present invention, the chopping and mixing speed is 8000-12000 r / min.

[0017] In an embodiment of the present invention, the mass ratio of Antarctic krill to whiteleg shrimp meat is 2:3.

[0018] In an embodiment of the present invention, the preparation process of the sodium alginate-inulin solution in S3 includes:

[0019] (a) Mix the hydrophilic colloid sodium alginate with water, and pre-dissolve it using terahertz waves to make the sodium alginate sol system more uniform, obtaining a sodium alginate sol system;

[0020] (b) Dissolve inulin in the pre-dissolved sodium alginate sol system, and treat it with terahertz waves of 0.3 - 10 THz to embed the inulin in the sodium alginate sol system, obtaining a sodium alginate - inulin solution.

[0021] In one embodiment of the present invention, the viscosity of the hydrophilic colloid sodium alginate is 800 - 1000 mPa·s.

[0022] In one embodiment of the present invention, the addition amount of sodium alginate in the sodium alginate - inulin solution is 3 wt% - 7 wt%.

[0023] In one embodiment of the present invention, the addition amount of inulin in the sodium alginate - inulin solution is 40 wt% - 60 wt%. Preferably, it is 50 wt%.

[0024] In one embodiment of the present invention, the dosage condition of the sodium alginate - inulin solution and the compound Antarctic krill surimi after salting and chopping is 100 mL:1000 g.

[0025] In one embodiment of the present invention, in the auxiliary materials, calculated according to the mass fraction relative to the compound Antarctic krill surimi after salting and chopping in S2, the addition amount of egg white powder is 1% - 5%, the addition amount of acetylated distarch phosphate is 1% - 5%, the addition amount of monosodium glutamate is 0.2% - 0.5%, the addition amount of lysine is 0.2% - 0.6%, and the addition amount of soybean oil is 0.4% - 0.7%.

[0026] In one embodiment of the present invention, the sterilization is segmented sterilization, including the following process: Place the compound surimi product in 80°C hot water and heat for 2 min, then put it into 90°C hot water and heat for 3 min. Then, use a cooking bag to vacuum - pack the Antarctic krill balls after heating, and adopt segmented sterilization, that is, 100°C for 10 min and 115°C for 15 min.

[0027] In one embodiment of the present invention, the method specifically includes the following steps:

[0028] (1) Take Antarctic krill meat and white - leg shrimp meat, rinse and drain them respectively, mix them in a ratio of the mass ratio of Antarctic krill meat to white - leg shrimp of 2:3, and while chopping at 8000 - 12000 r / min for 3 min, use terahertz waves of 0.3 - 10 THz to synergistically chop to obtain compound Antarctic krill surimi;

[0029] (2) Add 1% table salt and conduct salt chopping at 8000 - 12000 r / min for 3 min to fully precipitate the salt-soluble proteins, which is beneficial for gel formation.

[0030] (3) Add the sodium alginate - inulin solution treated with terahertz waves and chop and mix at 8000 - 12000 r / min for 3 min to make them fully mixed and promote colloid synergy.

[0031] (4) Add auxiliary materials, chop and mix evenly at 8000 - 12000 r / min, and then make shrimp balls with a mass of 10 - 20 g.

[0032] (5) Subject the obtained composite shrimp paste product to segmented sterilization to obtain a gelled high - dietary - fiber shrimp ball product.

[0033] The present invention prepares a kind of Antarctic krill ball rich in dietary fiber based on the above - mentioned method.

[0034] [Beneficial effects]

[0035] (1) The high - viscosity sodium alginate can reduce the hardness of Antarctic krill balls. To increase the dietary fiber content, inulin is embedded in pre - swollen sodium alginate and treated with terahertz waves to form stronger intermolecular forces. After adding it to the shrimp paste, the system becomes more uniform, with stronger water absorption capacity and water - binding ability, thus improving the water - holding capacity of the shrimp balls, which can be increased by up to 58.4%.

[0036] (2) Using high - viscosity sodium alginate to wrap inulin and interact with myofibrils increases the intermolecular electrostatic repulsion force, resulting in the gradual enlargement of the cavities and porous filaments of the protein gel, forming a loose and porous microstructure with high thermal stability, thereby reducing the hardness of the composite shrimp balls (up to 28.8% reduction), making it easier for people with swallowing difficulties to chew.

[0037] (3) Applying terahertz wave technology during the chopping and mixing process can enhance the intermolecular forces between sodium alginate - inulin and shrimp paste proteins, making the system more compact.

[0038] (4) The Antarctic krill balls added with sodium alginate and inulin can appropriately relieve constipation. After inulin is wrapped with sodium alginate, its consumption in the stomach can be reduced, the protein digestibility can be improved, and it can be more completely delivered to the intestine. After inulin enters the intestine, it will form a colloid. The addition of sodium alginate can appropriately increase the viscosity of the colloid, increase the volume of feces in the intestine, accelerate the transit speed, reduce the contact time of harmful substances in it with the intestinal wall, effectively increasing the defecation amount of mice (up to 425% increase) and the water content of feces (up to 78.9% increase). At the same time, after being embedded with sodium alginate, the contact time between inulin and protein can be reduced, improving the problem of reduced protein absorption rate after excessive intake of dietary fiber. Detailed implementation mode

[0039] The following further elaborates on the detailed implementation mode of the present invention in conjunction with embodiments.

[0040] The present invention discloses a kind of Antarctic krill ball rich in dietary fiber and its preparation method, which specifically includes the following steps:

[0041] (1) Take Antarctic krill meat and white shrimp meat of Litopenaeus vannamei, rinse and drain them respectively, mix them in a ratio of 2:3 by mass of Antarctic krill meat to white shrimp meat of Litopenaeus vannamei, while chopping and mixing at 8000 - 12000 r / min for 3 min, and use terahertz waves of 0.3 - 10 THz to synergistically chop and mix to obtain a composite Antarctic krill paste;

[0042] (2) Add 1 wt% of salt and chop and mix at 8000 - 12000 r / min for 3 min to make the salt-soluble proteins fully precipitate, which is beneficial for gel formation;

[0043] (3) Prepare a sodium alginate - inulin solution

[0044] (4) Add the sodium alginate - inulin solution and chop and mix at 8000 - 12000 r / min for 3 min to make them fully mixed and promote colloid synergy to obtain a colloid system;

[0045] (5) Add auxiliary materials, chop and mix evenly at 8000 - 12000 r / min, and then make shrimp balls with a mass of 10 - 20 g;

[0046] (6) Subject the obtained composite shrimp paste product to segmented sterilization to obtain a gelled high - dietary - fiber shrimp ball product.

[0047] Among them, in step (1), the Antarctic krill and white shrimp meat of Litopenaeus vannamei are configured in a mass ratio of 2:3.

[0048] Among them, the preparation process of the sodium alginate - inulin solution in step (3) is as follows: Add hydrophilic colloid sodium alginate with a viscosity of 800 - 1000 mPa·s to water, stir until fully dissolved, add inulin, and use terahertz waves to jointly stir and mix evenly.

[0049] Among them, the flavoring auxiliary materials in step (4) are as follows: Calculated by the mass fraction of the composite Antarctic krill paste after salting and chopping in step (2), the addition amount of egg white powder is 1% - 5%, the addition amount of acetylated distarch phosphate is 1% - 5%, the addition amount of monosodium glutamate is 0.2% - 0.5%, the addition amount of lysine is 0.2% - 0.6%, and the addition amount of soybean oil is 0.4% - 0.7%.

[0050] Among them, the method of segmented sterilization described in step (5) includes: placing the composite surimi product in hot water at 80°C and heating for 2 minutes, then putting it into hot water at 90°C and heating for 3 minutes, and then using a cooking bag to vacuum package the Antarctic krill shrimp balls after heating is completed. Segmented sterilization is adopted, that is, 100°C for 10 minutes and 115°C for 15 minutes.

[0051] Example 1

[0052] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat and thaw them at 4°C for 12 hours. Mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3°C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10,000 r / min to assist in chopping and mixing for 3 minutes to obtain a composite Antarctic krill surimi.

[0053] (2) Add 10 g of table salt and chop and mix at 10,000 r / min for 3 minutes to fully extract the salt-soluble proteins.

[0054] (3) Prepare a sodium alginate - inulin solution: Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 40 g of inulin, and use terahertz waves with a frequency of 0.3 THz to jointly stir and mix evenly.

[0055] (4) Subsequently, add the obtained sodium alginate - inulin solution to the salt-chopped composite Antarctic krill surimi, chop and mix at 10,000 r / min for 3 minutes to make them fully mixed and obtain a colloidal system.

[0056] (5) Add flavoring auxiliaries, chop and mix evenly at 10,000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring auxiliaries are: calculated based on the mass fraction of the composite Antarctic krill surimi after salt-chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0057] (6) Place the composite surimi product in hot water at 80°C and heat for 2 minutes, then put it into hot water at 90°C and heat for 3 minutes, and then use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating is completed. Segmented sterilization is adopted, that is, 100°C for 10 minutes and 115°C for 15 minutes.

[0058] Example 2

[0059] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10000 r / min to assist in chopping and mixing for 3 min to obtain a composite Antarctic krill surimi.

[0060] (2) Add 10 g of table salt and chop and mix at 10000 r / min for 3 min to fully extract the salt-soluble proteins.

[0061] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 50 g of inulin, and use terahertz waves with a frequency of 0.3 THz to stir and mix evenly.

[0062] (4) Add the sodium alginate - inulin solution treated with terahertz waves, chop and mix at 10000 r / min for 3 min to make them fully mixed and obtain a colloidal system;

[0063] (5) Add flavoring adjuvants, chop and mix evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: calculated based on the mass fraction of the composite Antarctic krill surimi after salting and chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0064] (6) Place the composite surimi products in hot water at 80 °C and heat for 2 min, then put them in hot water at 90 °C and heat for 3 min. Then, use a cooking bag to vacuum package the heated Antarctic krill shrimp balls, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0065] Example 3

[0066] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz to assist in chopping and mixing to obtain a composite Antarctic krill surimi.

[0067] (2) Add 10 g of table salt and chop and mix at 10000 r / min for 3 min to fully extract the salt-soluble proteins.

[0068] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 60 g of inulin, and use terahertz waves with a frequency of 0.3 THz to stir and mix evenly.

[0069] (4) Add the sodium alginate - inulin solution treated with terahertz waves, and chop and mix at 10000 r / min for 3 min to make it fully mixed, obtaining a colloidal system;

[0070] (5) Add flavoring adjuvants, and chop and mix evenly at 10000 r / min to make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0071] (6) Place the compound surimi product in hot water at 80 °C and heat for 2 min, then put it into hot water at 90 °C and heat for 3 min. Then, use a cooking bag to vacuum - pack the Antarctic krill shrimp balls after heating, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0072] Example 4

[0073] (1) Take 400 g of Antarctic krill meat and 600 g of white - leg shrimp meat, thaw at 4 °C for 12 h, mix them in a ratio of the mass ratio of Antarctic krill meat to white - leg shrimp of 2:3, control the temperature at 0 - 3 °C, and chop and mix synergistically with terahertz waves at 10000 r / min and a frequency of 1 THz for 3 min to obtain compound Antarctic krill surimi.

[0074] (2) Add 10 g of table salt and chop with salt at 10000 r / min for 3 min to fully extract the salt - soluble proteins.

[0075] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 50 g of inulin, and stir and mix evenly with terahertz waves at a frequency of 1 THz.

[0076] (4) Add the sodium alginate - inulin solution treated with terahertz waves, and chop and mix at 10000 r / min for 3 min to make it fully mixed, obtaining a colloidal system;

[0077] (5) Add flavoring adjuvants, and chop and mix evenly at 10000 r / min to make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0078] (6) Place the composite surimi product in hot water at 80 °C and heat for 2 min. Then place it in hot water at 90 °C and heat for 3 min. Then use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating. Use segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0079] Example 5

[0080] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat and thaw at 4 °C for 12 h. Mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10000 r / min to synergistically chop and mix for 3 min to obtain composite Antarctic krill surimi.

[0081] (2) Add 10 g of table salt and chop with salt at 10000 r / min for 3 min to fully extract the salt-soluble proteins.

[0082] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 800 mPa·s to 100 ml of water, stir until fully dissolved, add 50 g of inulin, and use terahertz waves with a frequency of 0.3 THz to jointly stir and mix evenly.

[0083] (4) Add the sodium alginate - inulin solution treated with terahertz waves and chop and mix at 10000 r / min for 3 min to make them fully mixed and obtain a colloid system;

[0084] (5) Add flavoring auxiliaries, chop and mix evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring auxiliaries are: calculated based on the mass fraction of the composite Antarctic krill surimi after salting and chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0085] (6) Place the composite surimi product in warm water at 40 °C, heat in a water bath for 60 min, then place it in hot water at 90 °C, heat in a water bath for 30 min, and then cool in ice water for 10 min. Obtain the gelled composite Antarctic krill shrimp balls.

[0086] Comparative Example 1

[0087] Refer to Example 2, omit inulin in step (3), and keep the others unchanged.

[0088] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10,000 r / min to synergistically chop and stir to obtain a composite Antarctic krill surimi.

[0089] (2) Add 10 g of table salt and chop and stir at 10,000 r / min for 3 min to fully extract the salt-soluble proteins.

[0090] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add it to the shrimp surimi gel, and chop and stir at 10,000 r / min for 3 min to make them fully mixed, obtaining a colloid system;

[0091] (4) Add flavoring adjuvants, chop and stir evenly at 10,000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: calculated based on the mass fraction of the composite Antarctic krill surimi after salting and chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0092] (5) Place the composite surimi product in hot water at 80 °C and heat for 2 min, then put it into hot water at 90 °C and heat for 3 min. Then, use a cooking bag to vacuum package the heated Antarctic krill shrimp balls, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0093] Comparative Example 2

[0094] Refer to Example 1, adjust the viscosity of the hydrophilic colloid sodium alginate in step (3), and keep the others unchanged.

[0095] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to whiteleg shrimp, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10,000 r / min to synergistically chop and stir for 3 min to obtain a composite Antarctic krill surimi.

[0096] (2) Add 10 g of table salt and chop and stir at 10,000 r / min for 3 min to fully extract the salt-soluble proteins.

[0097] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 325 mPa·s to 100 ml of water, stir until fully dissolved, add 20 g of inulin, and stir and mix evenly with terahertz waves with a frequency of 0.3 THz.

[0098] (4) Add the sodium alginate-inulin solution treated with terahertz waves, and chop and stir at 10,000 r / min for 3 min to make them fully mixed, obtaining a colloidal system;

[0099] (5) Add flavoring adjuvants, and chop and stir evenly at 10,000 r / min to make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0100] (6) Place the compound shrimp surimi product in hot water at 80 °C and heat for 2 min, then put it into hot water at 90 °C and heat for 3 min. Then, use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0101] Comparative Example 3

[0102] Refer to Example 2, omit the sodium alginate in step (3), and keep the others unchanged.

[0103] (1) Take 400 g of Antarctic krill meat and 600 g of white shrimp meat, thaw at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to white shrimp, control the temperature at 0 - 3 °C, and chop and stir synergistically with terahertz waves at 10,000 r / min and a frequency of 0.3 THz for 3 min to obtain compound Antarctic krill surimi.

[0104] (2) Add 10 g of table salt and chop with salt at 10,000 r / min for 3 min to fully precipitate the salt-soluble proteins.

[0105] (3) Add 50 g of inulin to 100 ml of water, and stir and mix evenly with terahertz waves at a frequency of 0.3 THz.

[0106] (4) Add the inulin solution treated with terahertz waves, and chop and stir the compound shrimp surimi at 10,000 r / min to make them fully mixed, obtaining a colloidal system;

[0107] (5) Add flavoring adjuvants, and chop and stir evenly at 10,000 r / min to make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0108] (6) Place the composite surimi product in 80 °C hot water and heat for 2 min. Then put it into 90 °C hot water and heat for 3 min. Then use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0109] Comparative Example 4

[0110] Refer to Example 2, omit the terahertz wave treatment in step (3), and keep the others unchanged.

[0111] (1) Take 400 g of Antarctic krill meat and 600 g of white shrimp meat and thaw at 4 °C for 12 h. Mix them in a ratio of 2:3 by mass of Antarctic krill meat to white shrimp, control the temperature at 0 - 3 °C, and chop and mix at 10000 r / min for 3 min to obtain composite Antarctic krill surimi.

[0112] (2) Add 10 g of salt and chop and mix at 10000 r / min for 3 min to fully precipitate the salt-soluble proteins.

[0113] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 50 g of inulin, and chop and mix the composite surimi at 10000 r / min to make it fully mixed to obtain a colloid system.

[0114] (4) Add flavoring auxiliary materials, chop and mix evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring auxiliary materials are: calculated by the mass fraction of the composite Antarctic krill surimi after salt chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0115] (5) Place the composite surimi product in 80 °C hot water and heat for 2 min. Then put it into 90 °C hot water and heat for 3 min. Then use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0116] Comparative Example 5

[0117] Refer to Example 2, replace the inulin in step (3) with an equal amount of fructooligosaccharide, and keep the others unchanged.

[0118] (1) Take 400 g of Antarctic krill meat and 600 g of white shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to white shrimp meat, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10000 r / min to synergistically chop and mix for 3 min to obtain a composite Antarctic krill surimi.

[0119] (2) Add 10 g of salt and chop and mix at 10000 r / min for 3 min to fully extract the salt-soluble proteins.

[0120] (3) Add 3 g of hydrophilic colloid sodium alginate with a viscosity of 1000 mPa·s to 100 ml of water, stir until fully dissolved, add 50 g of fructooligosaccharide, and mix uniformly with terahertz waves at a frequency of 0.3 THz.

[0121] (4) Add the sodium alginate - fructooligosaccharide solution treated with terahertz waves, chop and mix at 10000 r / min for 3 min to make them fully mixed and obtain a colloid system.

[0122] (5) Add flavoring adjuvants, chop and mix evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: calculated based on the mass fraction of the composite Antarctic krill surimi after salting and chopping in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0123] (6) Place the composite surimi products in hot water at 80 °C and heat for 2 min, then put them in hot water at 90 °C and heat for 3 min. Then use a cooking bag to vacuum package the heated Antarctic krill shrimp balls, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0124] Comparative Example 6

[0125] Refer to Example 2, replace the sodium alginate in step (3) with an equal amount of trehalose, and keep the others unchanged.

[0126] (1) Take 400 g of Antarctic krill meat and 600 g of white shrimp meat, thaw them at 4 °C for 12 h, mix them in a ratio of 2:3 by mass of Antarctic krill meat to white shrimp meat, control the temperature at 0 - 3 °C, and use terahertz waves with a frequency of 0.3 THz and a speed of 10000 r / min to synergistically chop and mix for 3 min to obtain a composite Antarctic krill surimi.

[0127] (2) Add 10 g of salt and chop and mix at 10000 r / min for 3 min to fully extract the salt-soluble proteins.

[0128] (3) Add 3 g of trehalose to 100 ml of water, stir until fully dissolved, add 50 g of inulin, and mix well with stirring combined with terahertz waves at a frequency of 0.3 THz.

[0129] (4) Add the trehalose-inulin solution treated with terahertz waves, chop and stir at 10000 r / min for 3 min to make it fully mixed, and obtain a colloidal system;

[0130] (5) Add flavoring adjuvants, chop and stir evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0131] (6) Place the compound surimi product in hot water at 80 °C and heat for 2 min, then put it in hot water at 90 °C and heat for 3 min, and then use a cooking bag to vacuum package the Antarctic krill shrimp balls after heating, and adopt segmented sterilization, that is, 100 °C for 10 min and 115 °C for 15 min.

[0132] Comparative Example 7

[0133] Refer to Example 2, omit steps (3)-(4), and keep the others unchanged.

[0134] (1) Take 400 g of Antarctic krill meat and 600 g of whiteleg shrimp meat, thaw at 4 °C for 12 h, mix them in a ratio of the mass ratio of Antarctic krill meat to whiteleg shrimp of 2:3, control the temperature at 0-3 °C, and chop and stir synergistically with terahertz waves at 10000 r / min and a frequency of 0.3 THz for 3 min to obtain compound Antarctic krill surimi.

[0135] (2) Add 10 g of table salt and chop with salt at 10000 r / min for 3 min to fully precipitate the salt-soluble proteins.

[0136] (3) Add flavoring adjuvants, chop and stir evenly at 10000 r / min, and make shrimp balls with a mass of about 20 g. Among them, the components of the flavoring adjuvants are: based on the mass fraction of the compound Antarctic krill surimi chopped with salt in step (2), the addition amount of egg white powder is 1%, the addition amount of acetylated distarch phosphate is 1%, the addition amount of monosodium glutamate is 0.5%, the addition amount of lysine is 0.4%, and the addition amount of soybean oil is 0.5%.

[0137] (4) Place the composite surimi product in 80 °C hot water and heat for 2 min. Then, put it into 90 °C hot water and heat for 3 min. Next, vacuum package the finished Euphausia superba shrimp balls using a cooking bag and perform segmented sterilization, namely 100 °C for 10 min and 115 °C for 15 min.

[0138] Measure the hardness, water holding rate, mouse fecal water content, and mouse defecation quantity of the obtained composite Euphausia superba surimi gels in the examples and comparative examples. The measurement results are shown in Table 1:

[0139] (1) Measurement of hardness

[0140] Select TPA (Texture Profile Analysis) to test the hardness of the samples, and the test probe is a P / 50 aluminum circular probe.

[0141] Cut the surimi gel samples with different additives into cylinders with a diameter of 25 mm and a height of 15 mm, and use a texture analyzer to test the hardness of Euphausia superba meat. The test probe is a P / 50 aluminum circular probe, and the speeds before, during, and after the test are 3, 1, and 4 mm / s respectively, the penetration ratio is 30%, and the trigger force is 5 g.

[0142] (2) Measurement of water holding rate

[0143] Weigh about 3 g of the sample, and record the mass as m 0 , wrap it with three layers of filter paper and put it into a centrifuge tube. Centrifuge at 8000 r / min for 10 min in a centrifuge. Immediately take out the filter paper after centrifugation, weigh the sample, and record the mass as m 1 .

[0144] Water holding rate (%) = (m 1 / m 0 ) × 100%.

[0145] (3) Fecal water content

[0146] Put the mice into a metabolic cage box, collect feces for 4 h, and measure the wet weight W 1 . Then, put the feces of each group of mice into a 100 °C high-temperature oven and dry continuously for 2 - 4 h, weigh the dry weight W 2 and calculate the fecal water content.

[0147] Fecal water content (%) = (W 1 - W 2 ) / W 1 × 100

[0148] (4) Defecation quantity

[0149] One hour after the gavage is completed, gavge 0.2 mL of ink to all the mice, and put them separately into a metabolic cage and start timing. Record the number of black fecal pellets excreted by the mice within 6 h.

[0150] Table 1 Hardness, water holding rate of Euphausia superba pills, water content and defecation quantity of mice feces

[0151]

[0152]

[0153] As can be seen from Table 1, different treatment methods have effects on the hardness, water holding rate, water content of mice feces, and defecation quantity of mice of the composite surimi gel products. Among them, the optimal example is Example 2. Compared with Comparative Example 7, the sodium alginate and inulin in the method of Example 2 can significantly reduce the hardness of the composite Euphausia superba surimi gel by 28.8%, and can increase its water holding capacity by 58.4%, relieve constipation behavior, effectively increase the defecation quantity of mice by 425% and the water content of feces by 78.9%. Greatly reduce the force required for the elderly to swallow, and improve the problem of hard texture of surimi gel products and functional constipation. While developing shrimp pill products suitable for the elderly with dysphagia, the unique flavor and nutritional value of Euphausia superba are maintained.

[0154] Furthermore,

[0155] Combining Comparative Example 1 and Example 2, it can be seen that without adding inulin and only using the simple hydrophilic colloid sodium alginate as the additive component, the final hardness of the obtained Euphausia superba shrimp pill product is too large and it is not easy to chew, so it is suitable for people with dysphagia to eat. At the same time, the Euphausia superba shrimp pill product obtained without adding inulin will significantly increase the water content of mice feces, which is not conducive to laxation.

[0156] Combining Comparative Example 2 and Example 1, as well as Comparative Example 3 and Example 2, it can be seen that without adding sodium alginate, or adding inappropriate sodium alginate, will increase the product hardness and decrease the water holding rate, making it not easy to chew and unable to relieve constipation.

[0157] Combining Comparative Example 3, 5 - 6 and Example 2, it can be seen that the combined use of sodium alginate in step (3) has a great influence on the performance and quality of the final product. If sodium alginate is not used, or replaced with other components, the preparation purposes of easy chewing, relieving constipation, and laxation cannot be achieved simultaneously.

[0158] In addition, combining the data of the defecation quantity of mice in Comparative Example 1, 3 and Example 2, it can be seen that the effects of the products obtained by separately using sodium alginate and inulin alone are not as good as the performance effects of the product obtained by using sodium alginate and inulin simultaneously. Thus, it can be seen that there is a synergistic effect between sodium alginate and inulin when they are used simultaneously in the present invention.

[0159] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. For those of ordinary skill in the art, the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing Antarctic krill balls rich in dietary fiber, characterized in that: The steps include: S1. Mixing and chopping Antarctic krill meat and white shrimp, and using terahertz waves for synergistic treatment during the chopping process to obtain composite Antarctic krill paste; S2, adding salt to the composite Antarctic krill paste obtained in S1, and salting for a period of time; S3, preparation of sodium alginate-inulin solution: pre-dissolving hydrophilic colloid sodium alginate in water to obtain a sodium alginate sol system; then dissolving inulin in the sodium alginate sol system, and using terahertz wave treatment to embed the inulin in the sodium alginate sol system to obtain a sodium alginate-inulin solution; S4, mixing the salt-chopped composite Antarctic krill paste in S2 with the sodium alginate-inulin solution in S3, chopping and stirring for a period of time to obtain a colloidal system; S5. Add auxiliary materials to the colloid system, chop and blend for a period of time, sterilize, and obtain Antarctic krill pellets.

2. The method according to claim 1, characterized in that The viscosity of the hydrophilic colloid sodium alginate is 800-1000 mPa.s.

3. The method according to claim 1, characterized in that The amount of sodium alginate added to the sodium alginate-inulin solution is 3 wt % to 7 wt %.

4. The method according to claim 1, characterized in that: The amount of inulin added to the sodium alginate-inulin solution is 40 wt % to 60 wt %.

5. The method according to claim 1, characterized in that The dosage of sodium alginate-inulin solution and salt-chopped composite Antarctic krill paste is 100mL:1000g.

6. The method according to claim 1, characterized in that The auxiliary materials include, in terms of mass fraction relative to the composite Antarctic krill paste after salt chopping in S2, 1% to 5% egg white powder, 1% to 5% acetylated distarch phosphate, 0.2% to 0.5% monosodium glutamate, 0.2% to 0.6% lysine, and 0.4% to 0.7% soybean oil.

7. The method according to claim 1, characterized in that In S1-S5, terahertz waves with a frequency of 0.3-10 THz are used for coordinated chopping and stirring, and the temperature is controlled below 10°C.

8. The method according to claim 7, characterized in that The chopping speed is 8000~12000r / min.

9. The method according to any one of claims 1 to 8, characterized in that: The mass ratio of Antarctic krill to whiteleg shrimp meat is 2:

3.

10. Antarctic krill pellets rich in dietary fiber prepared by the method according to any one of claims 1 to 9.

Images