Shrimp food containing astaxanthin and preparation method thereof

Abstract

The invention belongs to the technical field of shrimp seafood processing, and particularly relates to shrimp food containing astaxanthin and a preparation method of the shrimp food. The fresh keeping agent comprises the following components: an astaxanthin embedding material, sea white shrimp meat, bamboo fungus, carotene, sodium citrate, water, coconut milk, low-ester pectin, calcium chloride, cassava starch, trehalose, sodium alginate, chitosan, tea polyphenol, vitamin C and glycerol. Under the multiple guarantee that the complementary cooperation of fat-soluble astaxanthin-carotene and water-soluble tea polyphenol-vitamin C, the metal chelation of sodium citrate and the common reduction of water activity and oxygen permeation of a coconut milk lipid film, trehalose and a pectin-starch network, the collaborative innovation of nutrition stability, texture optimization, sensory innovation and safe preservation is realized.

Description

Technical Field

[0001] The present invention belongs to the technical field of processing of shrimp seafood foods, and particularly relates to a shrimp food containing astaxanthin and a preparation method thereof. Background Art

[0002] As a high-quality animal protein source, shrimp contains a large amount of complete proteins in its muscle tissue, including 8 essential amino acids necessary for the human body and having a very high essential amino acid index. At the same time, it is rich in mineral elements such as calcium and zinc, and has the characteristics of low fat and low calories, meeting the trend of modern healthy diet. Astaxanthin, as the core active ingredient of shrimp, is one of the strongest natural antioxidants in nature. It has been proven to play physiological functions such as anti-inflammatory and anti-aging by scavenging ROS free radicals and inhibiting the NF-κB pathway. Its antioxidant ability is 6,000 times that of vitamin C and 800 times that of coenzyme Q10, and it has multiple effects such as anti-inflammatory, anti-aging, enhancing immunity, and protecting the cardiovascular system. As a representative of Cantonese dim sum, shrimp dumplings are wrapped with fresh and tender shrimp meat in a transparent, elastic and tough wheat starch wrapper, with both visual beauty and taste levels, and are deeply loved by consumers around the world. Its characteristics of high protein and low carbohydrates fit the light food trend and it is one of the fastest-growing categories in frozen seafood foods. Traditional shrimp dumplings adopt a short-time steaming process, which can better retain the water-soluble vitamins and part of the astaxanthin in the shrimp meat compared with fried foods. However, the high temperature, light and oxidation reaction during the processing lead to a large loss of astaxanthin, weakening the nutritional value of the product; shrimp dumplings rely on frozen storage, but repeated freezing and thawing will cause the wrapper to crack and the shrimp meat to dehydrate, and the ice crystals will damage the cell structure, affecting the taste and nutrition. Existing preservation technologies mostly rely on water retention agents such as phosphates, which may cause consumers to resist chemical additives. In addition, the compatibility contradiction between exogenous nutritional fortifiers and the original taste of the ingredients has not been broken through, and the artificially added nutrients often destroy the flavor balance of traditional dim sum; the packaging technology fails to solve the problem of oxidative deterioration of ready-to-eat shrimp products during storage and transportation, and the high degree of dependence on cold chain restricts the market coverage radius. Therefore, based on the above problems, it is extremely necessary to develop a shrimp food containing astaxanthin with high stability and safety. Summary of the Invention

[0003] Aiming at the defects of the prior art, the purpose of the present invention is to provide a shrimp food containing astaxanthin and a preparation method thereof.

[0004] The technical effects of the present invention are achieved through the following technical solutions: A shrimp-based food containing astaxanthin, which consists of the following components by weight: 6-8 parts of astaxanthin embedding material, 200-220 parts of white shrimp meat, 12-14 parts of dictyophora indusiata, 0.2-0.35 parts of carotene, 0.8-1 part of sodium citrate, 30-50 parts of water, 65-80 parts of coconut milk, 1.5-2 parts of low-ester pectin, 0.35-0.4 parts of calcium chloride, 6-10 parts of tapioca starch, 1-1.3 parts of xanthan gum, 3-4 parts of trehalose, 1.8-2.8 parts of sodium alginate, 0.5-0.8 parts of carrageenan, 0.01-0.02 parts of tea polyphenols, 0.02-0.03 parts of vitamin C, and 3-5 parts of glycerol.

[0005] Preferably, the shrimp-based food is specifically shrimp dumplings;

[0006] Preferably, the specific preparation steps of the astaxanthin embedding material are as follows:

[0007] S1: Dissolve β-cyclodextrin and arabic gum in deionized water, heat to 60 °C and stir until completely dissolved, add gelatin, and stir at 50 °C until completely dissolved to obtain a wall material solution;

[0008] S2: Mix medium-chain triglyceride, monoglyceride, and astaxanthin oil, heat in a water bath at 60 °C for 15-20 min, then slowly add the wall material solution prepared in step S1, treat at 12000 rpm for 5-8 min, perform high-pressure homogenization treatment twice at 40 MPa, and spray dry to obtain an extract embedded in white shrimp shells;

[0009] Preferably, in step S1, the dosage ratio of β-cyclodextrin, arabic gum, gelatin, and deionized water is 5-6 g: 1.5-2 g: 2 g: 100 mL;

[0010] Preferably, in step S2, the astaxanthin oil is Haematococcus pluvialis oil;

[0011] Preferably, in step S2, the dosage ratio of medium-chain triglyceride, monoglyceride, astaxanthin oil, and wall material solution is 0.8-1 mL: 0.12 g: 1.1-1.2 mL: 10 mL;

[0012] Preferably, in step S2, the spray drying parameters are: inlet air temperature 145-155 °C, outlet air temperature 70 °C, and feeding speed 7-10 mL / min;

[0013] Preferably, on the other hand, the present invention provides a preparation method of a shrimp-based food containing astaxanthin, and the specific preparation steps are as follows:

[0014] S101: Dry mix the astaxanthin-embedded extract with tapioca starch. After mixing evenly, add coconut milk and water at 65 - 70 °C. After homogenization treatment at 15 MPa for 3 times, add low-ester pectin, trehalose, xanthan gum, and one-third weight portion of calcium chloride. Stir at 200 rpm for 30 - 60 min, then pour into a stainless-steel mold and refrigerate and solidify at 4 °C for 8 - 12 h to obtain the outer skin.

[0015] S102: Quick-freeze the white shrimp meat in liquid nitrogen at -35 °C, then thaw it at 4 °C and chop it at a speed of 2000 rpm for 5 min to obtain pretreated shrimp meat; Add the dictyophora indusiata to 9 times its weight portion of ice water, treat it at 60 °C for 30 - 50 min, filter, and then successively add the pretreated shrimp meat, sodium citrate, and carotene, and chop at 2000 rpm for 3 - 5 min to obtain the meat filling.

[0016] S103: Add sodium alginate to deionized water and stir to dissolve evenly to obtain a 1.5 wt% sodium alginate solution; Add carrageenan to deionized water, heat it in a water bath to 60 °C, and stir to dissolve evenly to obtain a 0.5 wt% carrageenan solution; Slowly add the sodium alginate solution to the carrageenan solution and homogenize it at 20 MPa once to obtain a mixed film-forming solution.

[0017] S104: Mix tea polyphenols and vitamin C, add them to glycerol at 60 °C, and stir to dissolve evenly to obtain the inner core liquid; Place the mixed film-forming solution prepared in step S103 in a pre-cooling at 4 °C, then slowly drip the inner core liquid, let it stand and solidify for 15 - 20 min, fish out the microspheres, immerse them in the remaining weight portion of 1.5 wt% calcium chloride solution, solidify for 10 - 20 min, and repeatedly rinse with deionized water 3 times to obtain the popping beads.

[0018] S105: Add the meat filling prepared in step S102 to the outer skin prepared in step S101, add the popping beads, form them with a mold, and then perform staged freezing treatment to obtain the shrimp dumplings.

[0019] Preferably, in step S101, the thickness of the outer skin is controlled at 0.2 mm and the diameter is 10 cm.

[0020] Preferably, in step S104, the specific parameters for slowly dripping the inner core liquid are: the dripping height is 5 cm, and the height of the liquid layer of the mixed film-forming solution is 3 cm.

[0021] Preferably, in step S105, the staged freezing treatment operation is: pre-freeze at -20 °C for 1 h, then at -35 °C with a wind speed of 4 m / s for 20 - 25 min.

[0022] The beneficial effects of the present invention are as follows:

[0023] The present invention prepares high-quality shrimp dumplings through the three-dimensional coordination of formula - process - structure. First, astaxanthin is dissolved in medium-chain triglycerides and then forms an oil phase with monoglyceride; double high-pressure homogenization breaks the oil droplets into nanoscale, and then they are immediately coated by a composite wall material composed of β-cyclodextrin, arabic gum, and gelatin. The hydrophobic cavity of cyclodextrin locks astaxanthin, arabic gum provides charge repulsion, and gelatin forms a dense thermogel film instantaneously during spray drying; the inner oil phase and the outer polysaccharide - protein double barrier jointly ensure that astaxanthin does not fade during steaming and the cold chain, and its intestinal absorption rate is significantly increased due to nanosizing. In the outer skin, tapioca starch builds an elastic framework, and low-ester pectin is locally crosslinked after initially adding calcium chloride to inhibit starch retrogradation; the remaining calcium ions continue to penetrate during the refrigeration period to complete secondary reinforcement. Coconut milk provides a lipid film for starch granules, and the vitrification of trehalose locks the ice crystal size to an extremely small level during low-temperature quick-freezing, ensuring no water seepage and no skin cracking after freeze-thawing, with a flexible texture and coconut fragrance. In addition, coconut milk diluted with warm water ensures that the coconut fragrance does not mask the umami of shrimp. The inner filling uses white sea shrimps that are quick-frozen with liquid nitrogen and then thawed at low temperature, and then the salt-soluble proteins are fully extracted through high-speed chopping to maintain the β-sheet structure, and it is elastic after steaming. The hydrated dictyophora becomes porous fibers, absorbing juice and maintaining shape and supplementing dietary fiber; sodium citrate chelates metal ions, stabilizes the orange-red color together with carotenoids, and inhibits fishy smell, making the meat filling tender and juicy, and not releasing water even after repeated steaming. The bursting beads are formed by electrostatic compounding of sodium alginate and carrageenan to form an interpenetrating membrane. After being refined by high-pressure homogenization to improve the density, the core liquid containing tea polyphenols and vitamin C is dropped into the pre-cooled outer layer solution; the thin shell is first instantaneously crosslinked and then immersed in a high-concentration calcium chloride solution for deep curing to obtain a double-layer capsule with a distinct hardness gradient; a small amount of tea polyphenols penetrate during steaming to prevent oxidation, and the bursting beads rupture during consumption, instantaneously releasing antioxidant active substances.

[0024] In summary, under the multiple guarantees of the complementary cooperation of fat-soluble astaxanthin - carotenoids and water-soluble tea polyphenols - vitamin C, the metal chelation effect of sodium citrate, and the joint reduction of water activity and oxygen permeability by the coconut milk lipid film, trehalose, and pectin - starch network of the present invention, the collaborative innovation of nutritional stability, texture optimization, sensory innovation, and safe preservation is realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only those of the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings without creative efforts.

[0026] Figure 1 It is a diagram showing the results of the freeze-thaw cycle test of the shrimp dumplings prepared in Examples 1 - 3 and Comparative Example 3 of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The embodiments of the present invention will be described clearly and completely in conjunction with the technical solutions of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work belong to the scope of protection of the present invention. It should be noted that unless otherwise specified, the raw materials involved in the present invention are purchased through conventional commercial channels.

[0028] Example 1: A shrimp food containing astaxanthin, and its composition includes the following components by weight: 6 parts of astaxanthin inclusion complex, 200 parts of white shrimp meat, 12 parts of dictyophora indusiata, 0.2 part of carotene, 0.9 part of sodium citrate, 30 parts of water, 65 parts of coconut milk, 1.5 parts of low-ester pectin, 0.35 part of calcium chloride, 6 parts of tapioca starch, 1 part of xanthan gum, 3 parts of trehalose, 1.8 parts of sodium alginate, 0.5 part of carrageenan, 0.01 part of tea polyphenols, 0.02 part of vitamin C and 3 parts of glycerol.

[0029] 1. The specific preparation steps of the astaxanthin inclusion complex are as follows:

[0030] S1: Dissolve 5 g of β-cyclodextrin and 1.5 g of arabic gum in 100 mL of deionized water, heat to 60 °C and stir until completely dissolved, add 2 g of gelatin, and stir at 50 °C until completely dissolved to obtain a wall material solution;

[0031] S2: Mix 8 mL of medium-chain triglyceride, 1.2 g of monoglyceride and 11.5 mL of astaxanthin oil, heat in a water bath at 60 °C for 18 min, then slowly add it to the 100 mL of wall material solution prepared in step S1, treat it at 12000 rpm for 6 min, perform high-pressure homogenization treatment at 40 MPa for 2 times, and perform spray drying treatment, with an inlet air temperature of 145 °C, an outlet air temperature of 70 °C, and a feeding speed of 7 mL / min to obtain a white shrimp shell-embedded extract;

[0032] The astaxanthin oil is Haematococcus pluvialis oil;

[0033] 2. The specific preparation steps of the shrimp food containing astaxanthin are as follows:

[0034] S101: Dry-mix the astaxanthin inclusion complex with tapioca starch, add coconut milk and water at 65 °C after mixing evenly, perform homogenization treatment at 15 MPa for 3 times, then add low-ester pectin, trehalose, xanthan gum and one-third part by weight of calcium chloride, stir at 200 rpm for 30 min, and then inject it into a stainless steel mold, with a thickness controlled at 0.2 mm and a diameter of 10 cm, and perform refrigeration and curing treatment at 4 °C for 8 h to obtain the outer skin;

[0035] S102: Quick-freeze the white shrimp meat in liquid nitrogen at -35°C, then thaw it at 4°C, and chop it at a speed of 2000 rpm for 5 minutes to obtain pretreated shrimp meat; add the dictyophora indusiata to 9 times the weight of ice water, treat it at 60°C for 300 minutes, filter it, and then add the pretreated shrimp meat, sodium citrate, and carotene in sequence, and chop it at 2000 rpm for 3 minutes to obtain the meat filling;

[0036] S103: Add sodium alginate to deionized water, stir and dissolve it evenly to obtain a 1.5 wt% sodium alginate solution; add carrageenan to deionized water, heat it in a water bath to 60°C, stir and dissolve it evenly to obtain a 0.5 wt% carrageenan solution; slowly add the sodium alginate solution to the carrageenan solution and homogenize it once at 20 MPa to obtain a mixed film-forming solution;

[0037] S104: Mix tea polyphenols and vitamin C, add them to glycerol at 60°C, stir and dissolve them evenly to obtain the core liquid; pre-cool the mixed film-forming solution prepared in step S103 at 4°C, then slowly drop the core liquid, with a dropping height of 5 cm and a liquid layer height of 3 cm for the mixed film-forming solution, stand and cure for 15 minutes, fish out the microspheres, immerse them in the remaining weight of 1.5 wt% calcium chloride solution, cure for 10 minutes, and repeatedly rinse with deionized water 3 times to obtain the popping beads;

[0038] S105: Evenly add the meat filling prepared in step S102 to the outer skin prepared in step S101, add 3 popping beads, form them with a mold, then pre-freeze at -20°C for 1 hour, and then freeze at -35°C with a wind speed of 4 m / s for 20 minutes to obtain the shrimp dumplings.

[0039] Example 2: A shrimp-based food containing astaxanthin, and its composition includes the following components by weight: 8 parts of astaxanthin inclusion, 220 parts of white shrimp meat, 14 parts of dictyophora indusiata, 0.35 part of carotene, 1 part of sodium citrate, 50 parts of water, 80 parts of coconut milk, 2 parts of low-ester pectin, 0.4 part of calcium chloride, 10 parts of tapioca starch, 1.3 parts of xanthan gum, 4 parts of trehalose, 2.8 parts of sodium alginate, 0.8 part of carrageenan, 0.02 part of tea polyphenols, 0.03 part of vitamin C, and 5 parts of glycerol.

[0040] 1. The specific preparation steps of the astaxanthin inclusion are as follows:

[0041] S1: Dissolve 6 g of β-cyclodextrin and 2 g of arabic gum in 100 mL of deionized water, heat it to 60°C and stir until completely dissolved, add 2 g of gelatin, and stir until completely dissolved at 50°C to obtain the wall material solution;

[0042] S2: Mix 10 mL of medium-chain triglycerides, 1.2 g of monoglyceride, and 12 mL of astaxanthin oil, heat-treat them in a water bath at 60 °C for 20 min, then slowly add them to the 100 mL of wall material solution prepared in step S1, process at 12000 rpm for 8 min, perform high-pressure homogenization treatment twice at 40 MPa, and then perform spray drying treatment with an inlet air temperature of 155 °C, an outlet air temperature of 70 °C, and a feeding rate of 10 mL / min to obtain the encapsulated extract of white shrimp shells;

[0043] The astaxanthin oil is Haematococcus pluvialis oil;

[0044] 2. The specific preparation steps of the shrimp food containing astaxanthin are as follows:

[0045] S101: Dry-mix the encapsulated astaxanthin extract with tapioca starch. After mixing evenly, add coconut milk and water at 68 °C, perform homogenization treatment at 15 MPa three times, then add low-ester pectin, trehalose, xanthan gum, and one-third weight portion of calcium chloride, stir at 200 rpm for 60 min, and then inject it into a stainless-steel mold with a thickness control of 0.2 mm and a diameter of 10 cm, and perform refrigeration and curing treatment at 4 °C for 11 h to obtain the outer skin;

[0046] S102: Quick-freeze the white shrimp meat in liquid nitrogen at -35 °C, then thaw it at 4 °C, and chop and stir it at 2000 rpm for 5 min to obtain the pretreated shrimp meat; Add Dictyophora indusiata to 9 times the weight portion of ice water, process it at 60 °C for 50 min, filter, and then successively add the pretreated shrimp meat, sodium citrate, and carotene, and chop and stir it at 2000 rpm for 5 min to obtain the meat filling;

[0047] S103: Add sodium alginate to deionized water and stir to dissolve it evenly to obtain a 1.5 wt% sodium alginate solution; Add carrageenan to deionized water, heat it in a water bath to 60 °C, and stir to dissolve it evenly to obtain a 0.5 wt% carrageenan solution; Slowly add the sodium alginate solution to the carrageenan solution and perform homogenization treatment at 20 MPa once to obtain a mixed film-forming solution;

[0048] S104: Mix tea polyphenols and vitamin C, add them to glycerol at 60 °C, and stir to dissolve them evenly to obtain the inner core liquid; Place the mixed film-forming solution prepared in step S103 in a pre-cooling at 4 °C, and then slowly drip the inner core liquid with a dripping height of 5 cm and a liquid layer height of the mixed film-forming solution of 3 cm, perform static curing treatment for 18 min, fish out the microspheres, immerse them in the remaining weight portion of 1.5 wt% calcium chloride solution for curing treatment for 18 min, and repeat rinsing with deionized water three times to obtain the bursting beads;

[0049] S105: Evenly add the minced meat prepared in step S102 into the outer skin prepared in step S101, add 3 popping beads, shape with a mold, then pre-freeze at -20°C for 1 h, and then freeze at -35°C with a wind speed of 4 m / s for 24 min to obtain shrimp dumplings.

[0050] Example 3: A shrimp-based food containing astaxanthin, whose composition includes the following components by weight: 7 parts of astaxanthin embedding material, 210 parts of white shrimp meat, 13 parts of dictyophora indusiata, 0.3 part of carotene, 0.8 part of sodium citrate, 30 parts of water, 70 parts of coconut milk, 1.8 parts of low-ester pectin, 0.38 part of calcium chloride, 8 parts of tapioca starch, 1.1 parts of xanthan gum, 3.5 parts of trehalose, 2.5 parts of sodium alginate, 0.6 part of carrageenan, 0.015 part of tea polyphenols, 0.025 part of vitamin C, and 3.5 parts of glycerol.

[0051] 1. The specific preparation steps of the astaxanthin embedding material are as follows:

[0052] S1: Dissolve 5.5 g of β-cyclodextrin and 1.8 g of arabic gum in 100 mL of deionized water, heat to 60°C and stir until completely dissolved, add 2 g of gelatin, and stir at 50°C until completely dissolved to obtain a wall material solution;

[0053] S2: Mix 9 mL of medium-chain triglyceride, 1.2 g of monoglyceride, and 11 mL of astaxanthin oil, heat in a water bath at 60°C for 15 min, then slowly add it into the 100 mL of wall material solution prepared in step S1, process at 12000 rpm for 5 min, perform high-pressure homogenization treatment twice at 40 MPa, and perform spray drying treatment, with an inlet air temperature of 150°C, an outlet air temperature of 70°C, and a feeding speed of 8 mL / min to obtain a white shrimp shell-embedded extract;

[0054] The astaxanthin oil is Haematococcus pluvialis oil;

[0055] 2. The specific preparation steps of the shrimp-based food containing astaxanthin are as follows:

[0056] S101: Dry-mix the astaxanthin-embedded extract with tapioca starch, after mixing evenly, add coconut milk and water at 70°C, perform homogenization treatment at 15 MPa for 3 times, then add low-ester pectin, trehalose, xanthan gum, and one-third part by weight of calcium chloride, stir at 200 rpm for 40 min, and then inject into a stainless steel mold, control the thickness to be 0.2 mm, the diameter to be 10 cm, and perform cold storage curing treatment at 4°C for 12 h to obtain the outer skin;

[0057] S102: Quick-freeze the white shrimp meat in liquid nitrogen at -35°C, then thaw it at 4°C, and chop it at a speed of 2000 rpm for 5 minutes to obtain pretreated shrimp meat; add Dictyophora indusiata to 9 times its weight in ice water, treat it at 60°C for 30 minutes, filter it, and then sequentially add the pretreated shrimp meat, sodium citrate, and carotene, and chop it at 2000 rpm for 4 minutes to obtain the meat filling;

[0058] S103: Add sodium alginate to deionized water and stir to dissolve it evenly to obtain a 1.5 wt% sodium alginate solution; add carrageenan to deionized water, heat it in a water bath to 60°C, and stir to dissolve it evenly to obtain a 0.5 wt% carrageenan solution; slowly add the sodium alginate solution to the carrageenan solution and homogenize it once at 20 MPa to obtain a mixed film-forming solution;

[0059] S104: Mix tea polyphenols and vitamin C, add them to glycerol at 60°C, and stir to dissolve them evenly to obtain the core liquid; pre-cool the mixed film-forming solution prepared in step S103 at 4°C, then slowly drip the core liquid, with a dripping height of 5 cm and a liquid layer height of the mixed film-forming solution of 3 cm, stand for curing for 20 minutes, fish out the microspheres, immerse them in the remaining weight of 1.5 wt% calcium chloride solution, cure for 20 minutes, and rinse them 3 times with deionized water to obtain the bursting beads;

[0060] S105: Evenly add the meat filling prepared in step S102 to the outer skin prepared in step S101, add 3 bursting beads, form them with a mold, then pre-freeze them at -20°C for 1 hour, and then freeze them at -35°C with a wind speed of 4 m / s for 25 minutes to obtain the shrimp dumplings.

[0061] Comparative Example 1: The operation processes of Comparative Example 1 and Example 3 are basically the same, except that in Comparative Example 1, no astaxanthin inclusion is added, but astaxanthin oil is directly added to the outer skin.

[0062] Comparative Example 2: The operation processes of Comparative Example 2 and Example 3 are basically the same, except that in Comparative Example 2, coconut milk raw material parts are used to replace the water raw material parts to prepare the outer skin.

[0063] Comparative Example 3: The operation processes of Comparative Example 3 and Example 3 are basically the same, except that in Comparative Example 3, -18°C ordinary freezing without wind is used to replace the staged freezing.

[0064] Performance test:

[0065] Microbiological detection: Detect Escherichia coli in the shrimp dumpling samples prepared in Examples 1 - 3 and Comparative Examples 1 - 3 according to GB 4789.38 - 2012; detect Salmonella according to GB 4789.4 - 2016; detect Staphylococcus aureus according to GB 4789.10 - 2016; the test results are shown in Table 1 below.

[0066] Table 1. Microbiological test results of shrimp dumpling samples

[0067] Sample Escherichia coli Salmonella Staphylococcus aureus Example 1 Not detected Not detected Not detected Example 2 Not detected Not detected Not detected Example 3 Not detected Not detected Not detected Comparative Example 1 Not detected Not detected Not detected Comparative Example 2 Not detected Not detected Not detected Comparative Example 3 Not detected Not detected Not detected

[0068] As can be seen from the results in Table 1, no microbial contamination was detected in the shrimp dumplings prepared by the present invention, and there was no contamination of miscellaneous bacteria throughout the preparation process, which was safe and reliable and met the food safety standards.

[0069] Flavor test: Select 40 volunteers and randomly divide them into 4 groups with 10 people in each group. After steaming the shrimp dumplings prepared in Example 3 and Comparative Examples 1-3 for 10 minutes, distribute them to each group for tasting. Each person scores the shrimp dumplings prepared in Example 2 and Comparative Examples 1-3 respectively, and scores are given from three aspects: aroma (accounting for 30% ratio), appearance (accounting for 20% ratio), and taste (accounting for 50% ratio). The scores range from 1 to 10, with 10 being the best. The average value of the scoring results is taken and rounded to one decimal place. The results are shown in Table 2 below.

[0070] Table 2. Flavor test results of shrimp dumplings

[0071] Sample Aroma Appearance Taste Total score Example 3 8.8 8.6 9.2 9.0 Comparative Example 1 7.6 7.8 8.4 8.0 Comparative Example 2 8.9 7.2 7.1 7.7 Comparative Example 3 7.1 6.4 6.7 6.8

[0072] As can be seen from the results in Table 2, the shrimp dumplings prepared by the present invention have a good evaluation, especially the taste is more prominent. The liquid nitrogen quick-freezing of the shrimp meat maintains the fiber tenderness, and the bursting feeling of the bursting beads increases the sense of rich layers. From the results of Comparative Example 1 and Example 3, it can be seen that astaxanthin is extremely easy to inactivate during high-temperature steaming, lacking the natural flavor of astaxanthin, and the aroma depends on coconut milk and the original flavor of shrimp meat, which is slightly single. Moreover, the outer skin lacks antioxidant protection, and the umami taste is slightly affected after steaming. From the results of Comparative Example 2 and Example 3, it can be seen that increasing the amount of coconut milk makes the aroma more intense, but the outer skin is slightly turbid due to the high fat content of coconut milk, and the transparency decreases, affecting the appearance. In addition, too much coconut milk makes the outer skin too soft, and the greasy feeling of coconut milk conflicts with the umami taste of the shrimp filling, resulting in insufficient coordination and seriously affecting the taste score. From the results of Comparative Example 3 and Example 3, it can be seen that the ice crystals of ordinary freezing damage the cell structure of the shrimp meat, resulting in more loss of flavor substances, loose texture of the shrimp meat, and easy breakage of the outer skin, resulting in a rough overall taste.

[0073] Stability test: Take 100 shrimp dumplings prepared in Examples 1-3 and Comparative Example 3 each to simulate the temperature fluctuation during transportation (-18°C to 4°C, cyclic treatment 10 times), and observe the cracking rate of the outer skin (the proportion of the number of cracked shrimp dumplings in each test group in the total number of shrimp dumplings) and the leakage rate of the filling (the total leakage amount of the leaking shrimp dumplings / the total filling amount of all shrimp dumplings × 100%). The results are as Figure 1 shown.

[0074] From Figure 1The results show that the shrimp dumplings prepared by the present invention have excellent stability. In particular, the process parameters of Example 3 show excellent effects. Compared with the prior art, the shrimp dumplings prepared by the present invention can be repeatedly frozen and thawed, and ensure less skin cracking and leakage of the filling.

[0075] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A shrimp-based food containing astaxanthin, characterized in that, Its composition includes the following components by weight: 6-8 parts of astaxanthin inclusion, 200-220 parts of white shrimp meat, 12-14 parts of dictyophora, 0.2-0.35 parts of carotene, 0.8-1 part of sodium citrate, 30-50 parts of water, 65-80 parts of coconut milk, 1.5-2 parts of low-ester pectin, 0.35-0.4 parts of calcium chloride, 6-10 parts of tapioca starch, 1-1.3 parts of xanthan gum, 3-4 parts of trehalose, 1.8-2.8 parts of sodium alginate, 0.5-0.8 parts of carrageenan, 0.01-0.02 parts of tea polyphenols, 0.02-0.03 parts of vitamin C, and 3-5 parts of glycerol; the shrimp food is specifically shrimp dumplings.

2. The shrimp food containing astaxanthin according to claim 1, characterized in that, The specific preparation steps of the astaxanthin inclusion are as follows: S1: Dissolve β-cyclodextrin and arabic gum in deionized water, heat and stir until completely dissolved, add gelatin, cool and stir until completely dissolved to obtain a wall material solution; S2: Mix medium-chain triglyceride, monoglyceride and astaxanthin oil, perform water bath heating treatment, then slowly add it to the wall material solution prepared in step S1, stir, perform high-pressure homogenization treatment, and spray drying to obtain white shrimp shell inclusion extract.

3. The shrimp food containing astaxanthin according to claim 2, characterized in that, In step S1, the dosage ratio of β-cyclodextrin, arabic gum, gelatin and deionized water is 5-6 g: 1.5-2 g: 2 g: 100 mL.

4. The shrimp food containing astaxanthin according to claim 3, characterized in that, In step S2, the spray drying parameters are: inlet air temperature 145-155 °C, outlet air temperature 70 °C, and feeding speed 7-10 mL / min.

5. A method for preparing a shrimp-based food containing astaxanthin according to any one of claims 1-4, characterized in that, The specific preparation steps are as follows: S101: Dry mix the astaxanthin inclusion extract and tapioca starch, add coconut milk and water after mixing evenly, perform homogenization treatment, add low-ester pectin, trehalose, xanthan gum and one-third part by weight of calcium chloride, stir, and then inject into a stainless steel mold for refrigeration and curing treatment to obtain the outer skin; S102: Quick-freeze the white shrimp meat in liquid nitrogen, then thaw and chop it to obtain pretreated shrimp meat; Add dictyophora to ice water, perform heating treatment, filter, and then add pretreated shrimp meat, sodium citrate and carotene in sequence and chop to obtain the filling; S103: Add sodium alginate to deionized water and stir to dissolve evenly to obtain a sodium alginate solution; Add carrageenan to deionized water, perform water bath heating and stir to dissolve evenly to obtain a carrageenan solution; Slowly add the sodium alginate solution to the carrageenan solution and perform homogenization treatment to obtain a mixed film-forming solution; S104: Mix tea polyphenols and vitamin C, add them to glycerol and stir to dissolve evenly to obtain the inner core liquid; pre-cool the mixed film-forming solution prepared in step S103, then slowly drop the inner core liquid, perform static curing treatment, fish out the microspheres, immerse them in calcium chloride solution for curing treatment, and repeatedly rinse with deionized water to obtain popping beads; S105: Add the filling prepared in step S102 to the outer skin prepared in step S101, add popping beads, form with a mold, and then perform staged freezing treatment to obtain shrimp dumplings.

6. A preparation method of a shrimp-based food containing astaxanthin according to claim 5, characterized in that, In step S105, the staged freezing treatment operation is: pre-freeze at -20 °C for 1 h, then freeze at -35 °C with a wind speed of 4 m / s for 20-25 min.

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