Astaxanthin-containing shrimp food and method for preparing the same

Abstract

The present application belongs to the technical field of shrimp seafood food processing, and particularly relates to a kind of astaxanthin-containing shrimp food and a preparation method thereof.The composition includes the following components: astaxanthin embedding, sea white shrimp meat, rhizoma dioscoreae nigrae, carotene, sodium citrate, water, coconut milk, low-ester pectin, calcium chloride, cassava starch, trehalose, sodium alginate, chitosan, tea polyphenol, vitamin C and glycerol.The present application utilizes the complementary cooperation of fat-soluble astaxanthin-carotene and water-soluble tea polyphenol-vitamin C, the metal chelation of sodium citrate, and the multiple protection of coconut milk lipid membrane, trehalose and pectin-starch network in reducing water activity and oxygen permeation, to realize the synergistic innovation of nutritional stability, texture optimization, sensory innovation and safe preservation.

Description

Technical Field

[0001] This invention belongs to the field of shrimp seafood processing technology, specifically relating to a shrimp food containing astaxanthin and its preparation method. Background Technology

[0002] Shrimp, as a high-quality source of animal protein, contains abundant complete protein in its muscle tissue, including all eight essential amino acids with an extremely high essential amino acid index. It is also rich in minerals such as calcium and zinc, and is low in fat and calories, aligning with modern healthy eating trends. Astaxanthin, the core active ingredient in shrimp, is one of the strongest natural antioxidants. It has been proven to exert anti-inflammatory and anti-aging physiological functions by scavenging ROS free radicals and inhibiting the NF-κB pathway. Its antioxidant capacity is 6000 times that of vitamin C and 800 times that of coenzyme Q10, offering multiple benefits including anti-inflammatory, anti-aging, immune-boosting, and cardiovascular protection. Shrimp dumplings, a representative of Cantonese dim sum, feature a translucent, elastic wheat starch skin wrapping tender shrimp meat, combining visual appeal and flavor layers, making them popular with consumers worldwide. Their high-protein, low-carbohydrate characteristics fit the trend of light meals, making them one of the fastest-growing categories in frozen seafood. Traditional shrimp dumplings use a short-time steaming process, which better preserves water-soluble vitamins and some astaxanthin in the shrimp meat compared to fried foods. High temperatures, light exposure, and oxidation during processing lead to significant astaxanthin loss, diminishing the product's nutritional value. Shrimp dumplings rely on freezing for preservation, but repeated freeze-thaw cycles cause the outer skin to crack, the shrimp meat to dehydrate, and ice crystals to damage cell structure, affecting both taste and nutrition. Existing preservation technologies largely rely on water-retaining agents such as phosphates, which may trigger consumer resistance to chemical additives. Furthermore, the compatibility between exogenous nutrient fortifiers and the natural flavor of ingredients remains unresolved, and artificially added nutrients often disrupt the flavor balance of traditional dim sum. Packaging technology has failed to address the oxidative spoilage problem of ready-to-eat shrimp products during storage and transportation, and excessive reliance on cold chain logistics limits market reach. Therefore, given these issues, developing a shrimp food product containing astaxanthin with high stability and safety is extremely necessary. Summary of the Invention

[0003] In view of the shortcomings of the prior art, the purpose of this invention is to provide a shrimp food containing astaxanthin and a method for preparing the same.

[0004] The technical effect described in this invention is achieved through the following technical solution: a shrimp food containing astaxanthin, comprising the following components by weight: 6-8 parts astaxanthin encapsulation, 200-220 parts white shrimp meat, 12-14 parts bamboo fungus, 0.2-0.35 parts carotene, 0.8-1 part sodium citrate, 30-50 parts water, 65-80 parts coconut milk, 1.5-2 parts low-ester pectin, 0.35-0.4 parts calcium chloride, 6-10 parts tapioca starch, 1-1.3 parts xanthan gum, 3-4 parts trehalose, 1.8-2.8 parts sodium alginate, 0.5-0.8 parts carrageenan, 0.01-0.02 parts tea polyphenols, 0.02-0.03 parts vitamin C, and 3-5 parts glycerol.

[0005] Preferably, the shrimp food is shrimp dumplings;

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

[0007] S1: Dissolve β-cyclodextrin and gum arabic 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 triglycerides, monoglycerides and astaxanthin oil, heat in a water bath at 60°C for 15-20 min, then slowly add to the wall material solution prepared in step S1, treat at 12000 rpm for 5-8 min, homogenize twice under high pressure at 40 MPa, and spray dry to obtain sea white shrimp shell embedded extract.

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

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

[0011] Preferably, in step S2, the ratio of the amount of medium-chain triglycerides, monoglycerides, 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℃, outlet air temperature 70℃, and feed rate 7-10mL / min;

[0013] Preferably, another aspect of the present invention provides a method for preparing shrimp food containing astaxanthin, the specific preparation steps of which are as follows:

[0014] S101: Astaxanthin encapsulated extract is dry-mixed with tapioca starch. After mixing evenly, it is added to coconut milk and water at 65-70℃. After homogenization treatment at 15MPa three times, low-ester pectin, trehalose, xanthan gum and one-third of the weight of calcium chloride are added. The mixture is stirred at 200rpm for 30-60min. Then it is poured into a stainless steel mold and refrigerated at 4℃ for 8-12h to obtain the outer skin.

[0015] S102: Quick-freeze the shrimp meat in liquid nitrogen at -35℃, then thaw it at 4℃, and chop it at 2000rpm for 5 minutes to obtain pre-treated shrimp meat; add bamboo fungus to 9 times its weight of ice water, treat it at 60℃ for 30-50 minutes, filter it, and then add the pre-treated shrimp meat, sodium citrate and carotene in sequence, chop it at 2000rpm for 3-5 minutes to obtain minced meat;

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

[0017] S104: Mix tea polyphenols and vitamin C, add to 60℃ glycerol, stir and dissolve evenly to obtain inner core liquid; place the mixed film-forming liquid prepared in step S103 at 4℃ for pre-cooling, then slowly add the inner core liquid, let it stand and solidify for 15-20 min, take out the microspheres, immerse them in the remaining 1.5wt% calcium chloride solution, solidify for 10-20 min, rinse three times with deionized water to obtain bursting beads;

[0018] S105: Add the meat filling prepared in step S102 to the outer skin prepared in step S101, add popping beads, shape with a mold, and then freeze in stages to obtain shrimp dumplings.

[0019] Preferably, in step S101, the outer skin thickness is controlled to be 0.2 mm and the diameter to be 10 cm;

[0020] Preferably, in step S104, the specific parameters for the slow addition of the core liquid are: a drop height of 5 cm and a mixed film-forming liquid layer height of 3 cm.

[0021] Preferably, in step S105, the staged freezing process is as follows: pre-freezing at -20°C for 1 hour, then freezing at -35°C with a wind speed of 4 m / s for 20 to 25 minutes.

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

[0023] This invention produces high-quality shrimp dumplings through a three-dimensional synergy of formulation, process, and structure. First, astaxanthin is dissolved in medium-chain triglycerides, then combined with monoglycerides to form an oil phase. Double high-pressure homogenization atomizes the oil droplets to the nanoscale, followed by immediate coating with a composite wall material composed of β-cyclodextrin, gum arabic, and gelatin. The hydrophobic cavities of cyclodextrin lock in the astaxanthin, gum arabic provides charge repulsion, and gelatin forms a dense thermogel film during spray drying. The inner oil phase and the outer polysaccharide-protein dual barrier ensure that the astaxanthin does not fade during cooking and freezing, and its nano-sized structure significantly improves intestinal absorption. In the outer skin, tapioca starch forms an elastic framework, and low-ester pectin undergoes local cross-linking after the initial addition of calcium chloride to inhibit starch retrogradation. Remaining calcium ions continue to permeate during refrigeration, completing a secondary reinforcement. Coconut milk provides a lipid film for starch granules, while the vitrification effect of trehalose locks in ice crystals to extremely small sizes during low-temperature flash freezing, ensuring no water seepage or cracking after freezing and thawing, resulting in a tender and chewy texture with a coconut aroma. Furthermore, coconut milk diluted with warm water ensures the coconut flavor doesn't mask the shrimp's freshness. The filling uses sea shrimp meat flash-frozen with liquid nitrogen and then thawed at low temperatures, followed by high-speed chopping to fully extract salt-soluble proteins and maintain the β-fold structure, resulting in a springy texture after steaming. Hydrated bamboo fungus transforms into porous fibers, absorbing juice, preserving shape, and supplementing dietary fiber; sodium citrate chelates metal ions, working with carotene to stabilize the orange-red color and inhibit fishy odor, making the filling tender and juicy, and preventing water release even after re-steaming. The popping beads are made by electrostatically combining sodium alginate and carrageenan to form an interpenetrating membrane. After high-pressure homogenization and refinement to improve density, the inner core liquid containing tea polyphenols and vitamin C is dropped into the pre-cooled outer layer solution. The thin shell is first instantaneously cross-linked, and then immersed in high-concentration calcium chloride for deep curing, resulting in a double-layer capsule with a distinct hardness gradient. During steaming, a small amount of tea polyphenols permeates to prevent oxidation. When consumed, the popping beads burst, instantly releasing antioxidant active substances.

[0024] In summary, this invention achieves synergistic innovation in nutritional stability, texture optimization, sensory innovation, and safe preservation by utilizing the complementary synergy of fat-soluble astaxanthin-carotene and water-soluble tea polyphenols-vitamin C, the metal chelating effect of sodium citrate, and the multiple safeguards of coconut milk lipid film, trehalose, and pectin-starch network to reduce water activity and oxygen permeability. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only for this invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 The graph shows the freeze-thaw cycle test results of the shrimp dumplings prepared in Examples 1-3 and Comparative Example 3 of this invention. Detailed Implementation

[0027] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within 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 all purchased through conventional commercial channels.

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

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

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

[0031] S2: Mix 8 mL of medium-chain triglycerides, 1.2 g of monoglycerides and 11.5 mL of astaxanthin oil, heat in a water bath at 60 °C for 18 min, then slowly add to 100 mL of wall material solution prepared in step S1, treat at 12000 rpm for 6 min, homogenize twice under high pressure at 40 MPa, spray dry at an inlet air temperature of 145 °C, an outlet air temperature of 70 °C and a feed rate of 7 mL / min to obtain the sea white shrimp shell embedded extract;

[0032] The astaxanthin oil mentioned is Haematococcus pluvialis oil;

[0033] 2. The specific preparation steps for shrimp-based foods containing astaxanthin are as follows:

[0034] S101: Astaxanthin encapsulated extract is dry-mixed with tapioca starch. After mixing evenly, it is added to coconut milk and water at 65℃. After homogenization treatment at 15MPa three times, low-ester pectin, trehalose, xanthan gum and one-third of the weight of calcium chloride are added. The mixture is stirred at 200rpm for 30min. Then it is poured into a stainless steel mold with a thickness of 0.2mm and a diameter of 10cm. It is then refrigerated at 4℃ for 8h to obtain the outer skin.

[0035] S102: Quick-freeze the shrimp meat in liquid nitrogen at -35℃, then thaw it at 4℃, and chop it at 2000rpm for 5 minutes to obtain pre-treated shrimp meat; add bamboo fungus to 9 times its weight of ice water, treat it at 60℃ for 300 minutes, filter it, and then add the pre-treated shrimp meat, sodium citrate and carotene in sequence, chop it at 2000rpm for 3 minutes to obtain minced meat;

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

[0037] S104: Mix tea polyphenols and vitamin C, add to 60℃ glycerol, stir and dissolve evenly to obtain inner core liquid; place the mixed film-forming liquid prepared in step S103 at 4℃ for pre-cooling, then slowly add the inner core liquid, the drop height is 5cm, the height of the mixed film-forming liquid layer is 3cm, let stand and solidify for 15min, take out the microspheres, immerse them in the remaining 1.5wt% calcium chloride solution, solidify for 10min, rinse repeatedly with deionized water 3 times to obtain popping beads;

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

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

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

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

[0042] S2: Mix 10 mL of medium-chain triglycerides, 1.2 g of monoglycerides and 12 mL of astaxanthin oil, heat in a water bath at 60 °C for 20 min, then slowly add to 100 mL of wall material solution prepared in step S1, treat at 12000 rpm for 8 min, homogenize twice under high pressure at 40 MPa, spray dry at an inlet air temperature of 155 °C, an outlet air temperature of 70 °C and a feed rate of 10 mL / min to obtain the sea white shrimp shell embedded extract;

[0043] The astaxanthin oil mentioned is Haematococcus pluvialis oil;

[0044] 2. The specific preparation steps for shrimp-based foods containing astaxanthin are as follows:

[0045] S101: Astaxanthin encapsulated extract was dry-mixed with tapioca starch. After mixing evenly, it was added to coconut milk and water at 68℃. After homogenization treatment at 15MPa three times, low-ester pectin, trehalose, xanthan gum and one-third of the weight of calcium chloride were added. The mixture was stirred at 200rpm for 60min. Then it was poured into a stainless steel mold with a thickness of 0.2mm and a diameter of 10cm. It was then refrigerated at 4℃ for 11h to obtain the outer skin.

[0046] S102: Quick-freeze the shrimp meat in liquid nitrogen at -35℃, then thaw it at 4℃, and chop it at 2000rpm for 5 minutes to obtain pre-treated shrimp meat; add bamboo fungus to 9 times its weight of ice water, treat it at 60℃ for 50 minutes, filter it, and then add the pre-treated shrimp meat, sodium citrate and carotene in sequence, chop it at 2000rpm for 5 minutes to obtain minced meat;

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

[0048] S104: Mix tea polyphenols and vitamin C, add to 60℃ glycerol, stir and dissolve evenly to obtain inner core liquid; place the mixed film-forming liquid prepared in step S103 at 4℃ for pre-cooling, then slowly add the inner core liquid, the drop height is 5cm, the height of the mixed film-forming liquid layer is 3cm, let stand and solidify for 18min, take out the microspheres, immerse them in the remaining 1.5wt% calcium chloride solution, solidify for 18min, rinse repeatedly with deionized water 3 times to obtain popping beads;

[0049] S105: Add the meat filling prepared in step S102 evenly to the outer skin prepared in step S101, add 3 popping beads, shape with a mold, then pre-freeze at -20℃ for 1 hour, then freeze at -35℃ with a wind speed of 4m / s for 24 minutes to obtain shrimp dumplings.

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

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

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

[0053] S2: Mix 9 mL of medium-chain triglycerides, 1.2 g of monoglycerides and 11 mL of astaxanthin oil, heat in a water bath at 60 °C for 15 min, then slowly add to 100 mL of wall material solution prepared in step S1, treat at 12000 rpm for 5 min, homogenize twice under high pressure at 40 MPa, spray dry at an inlet air temperature of 150 °C, an outlet air temperature of 70 °C and a feed rate of 8 mL / min to obtain the sea white shrimp shell embedded extract;

[0054] The astaxanthin oil mentioned is Haematococcus pluvialis oil;

[0055] 2. The specific preparation steps for shrimp-based foods containing astaxanthin are as follows:

[0056] S101: Astaxanthin encapsulated extract is dry-mixed with tapioca starch. After mixing evenly, it is added to coconut milk and water at 70℃. After homogenization treatment at 15MPa three times, low-ester pectin, trehalose, xanthan gum and one-third of the weight of calcium chloride are added. The mixture is stirred at 200rpm for 40min. Then it is poured into a stainless steel mold with a thickness of 0.2mm and a diameter of 10cm. It is then refrigerated at 4℃ for 12h to obtain the outer skin.

[0057] S102: Quick-freeze the shrimp meat in liquid nitrogen at -35℃, then thaw it at 4℃, and chop it at 2000rpm for 5 minutes to obtain pre-treated shrimp meat; add bamboo fungus to 9 times its weight of ice water, treat it at 60℃ for 30 minutes, filter it, and then add the pre-treated shrimp meat, sodium citrate and carotene in sequence, chop it at 2000rpm for 4 minutes to obtain minced meat;

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

[0059] S104: Mix tea polyphenols and vitamin C, add to 60℃ glycerol, stir and dissolve evenly to obtain inner core liquid; place the mixed film-forming liquid prepared in step S103 at 4℃ for pre-cooling, then slowly add the inner core liquid, the drop height is 5cm, the height of the mixed film-forming liquid layer is 3cm, let stand and solidify for 20min, take out the microspheres, immerse them in the remaining 1.5wt% calcium chloride solution, solidify for 20min, rinse with deionized water 3 times to obtain popping beads;

[0060] S105: Add the meat filling prepared in step S102 evenly to the outer skin prepared in step S101, add 3 popping beads, shape with a mold, pre-freeze at -20℃ for 1 hour, then freeze at -35℃ with a wind speed of 4m / s for 25 minutes to obtain shrimp dumplings.

[0061] Comparative Example 1: The operation process of Comparative Example 1 and Example 3 is basically the same. The difference is that no astaxanthin encapsulation material was added in Comparative Example 1. Instead, astaxanthin oil was directly added to the outer skin.

[0062] Comparative Example 2: The operation process of Comparative Example 2 and Example 3 is basically the same. The difference is that the proportion of coconut milk raw material is used in Comparative Example 2 instead of the proportion of water raw material to prepare the outer skin.

[0063] Comparative Example 3: The operation process of Comparative Example 3 is basically the same as that of Example 3. The difference is that -18°C windless ordinary freezing is used instead of staged freezing in Comparative Example 3.

[0064] Performance testing:

[0065] Microbiological testing: The shrimp dumpling samples prepared in Examples 1-3 and Comparative Examples 1-3 were tested for Escherichia coli according to GB 4789.38-2012; Salmonella according to GB 4789.4-2016; and 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 E. 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 shown in Table 1, the shrimp dumplings prepared by this invention were free from microbial contamination, and the entire preparation process was free from bacterial contamination, making them safe, reliable, and compliant with food safety standards.

[0069] Flavor test: Forty volunteers were selected and randomly divided into four groups of 10 each. The shrimp dumplings prepared in Example 3 and Comparative Examples 1-3 were steamed for 10 minutes and then distributed to each group for tasting. Each person scored the shrimp dumplings prepared in Example 2 and Comparative Examples 1-3 from three aspects: aroma (30%), appearance (20%), and taste (50%). The scores ranged from 1 to 10, with 10 being the best. The average score was 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 shown in Table 2, the shrimp dumplings prepared by this invention have a good evaluation, especially in terms of taste. The liquid nitrogen quick-freezing of the shrimp meat maintains the tenderness of the fibers, and the popping sensation of the beads adds a richer flavor. As shown in Comparative Example 1 and Example 3, astaxanthin is easily deactivated during high-temperature steaming, resulting in a lack of natural astaxanthin flavor. The aroma relies on the original flavor of coconut milk and shrimp meat, which is somewhat monotonous. Furthermore, the outer skin lacks antioxidant protection, which slightly affects the umami taste after steaming. As shown in Comparative Example 2 and Example 3, increasing the amount of coconut milk makes the aroma more intense, but the outer skin becomes slightly cloudy due to the high fat content of coconut milk, reducing transparency and affecting the appearance. In addition, too much coconut milk makes the outer skin too soft, and the greasiness of the coconut milk clashes with the umami flavor of the shrimp filling, resulting in insufficient harmony and a serious impact on the taste score. As shown in Comparative Example 3 and Example 3, the ice crystals from ordinary freezing damage the cell structure of the shrimp meat, resulting in a significant loss of flavor substances, loose shrimp meat texture, and easily broken outer skin, leading to a rough overall taste.

[0073] Stability test: 100 shrimp dumplings from each of Examples 1-3 and Comparative Example 3 were taken to simulate temperature fluctuations during transportation (-18℃ to 4℃, cyclic treatment 10 times). The cracking rate of the outer skin (the percentage of cracked shrimp dumplings in each experimental group out of the total number of shrimp dumplings) and the filling leakage rate (the total leakage amount of leaking shrimp dumplings / the total filling amount of all shrimp dumplings × 100%) were observed. The results are as follows: Figure 1 As shown.

[0074] Depend on Figure 1The results show that the shrimp dumplings prepared by the present invention have excellent stability, especially the process parameters of Example 3, which show excellent results. 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 filling leakage.

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

Claims

1. An astaxanthin-containing food for shrimp, characterized by comprising, The composition comprises the following components in parts by weight: 6-8 parts of astaxanthin embedding material, 200-220 parts of sea white shrimp meat, 12-14 parts of bamboo shoots, 0.2-0.35 parts of carotene, 0.8-1 parts 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 polyphenol, 0.02-0.03 parts of vitamin C and 3-5 parts of glycerol; and the shrimp food is specifically shrimp dumplings; The specific preparation steps of the astaxanthin embedding material are as follows: S1: Dissolve β-cyclodextrin and gum arabic in deionized water, and stir to dissolve completely under heating; then add gelatin, and stir to dissolve completely under cooling; thus a wall material solution is obtained; S2: Mix medium-chain triglyceride, monoglyceride and astaxanthin oil, and heat in a water bath; then slowly add the wall material solution prepared in step S1, and stir; then high-pressure homogenization treatment is performed; then spray drying is performed; thus the astaxanthin embedding material is obtained; In step S1, the ratio of the amounts of β-cyclodextrin, gum arabic, gelatin and deionized water is 5-6 g: 1.5-2 g: 2 g: 100 mL; In step S2, the spray drying parameters are as follows: inlet air temperature 145-155℃, outlet air temperature 70℃, and feeding speed 7-10 mL / min; The specific preparation steps of the shrimp food containing astaxanthin are as follows: S101: Dry mix astaxanthin embedding extract and tapioca starch; then add coconut milk and water after uniform mixing; then perform homogenization treatment; then add low-ester pectin, trehalose, xanthan gum and one-third of the amount of calcium chloride; then stir; then inject into a stainless steel mold; then perform cold storage solidification treatment; thus an outer skin is obtained; S102: Freeze sea white shrimp meat in liquid nitrogen; then thaw; then perform chopping and stirring treatment; thus pretreated shrimp meat is obtained; Add bamboo shoots into ice water; then perform heating treatment; then filter; then add pretreated shrimp meat, sodium citrate and carotene in sequence; then perform chopping and stirring treatment; thus a meat filling is obtained; S103: Add sodium alginate into deionized water; then stir to dissolve uniformly; thus a sodium alginate solution is obtained; Add carrageenan into deionized water; then perform water bath heating; then stir to dissolve uniformly; thus a carrageenan solution is obtained; Slowly add the sodium alginate solution into the carrageenan solution; then perform homogenization treatment; thus a mixed film-forming liquid is obtained; S104: Mix tea polyphenol and vitamin C; then add into glycerol; then stir to dissolve uniformly; thus an inner core liquid is obtained; then precool the mixed film-forming liquid prepared in step S103; then slowly drop the inner core liquid; then perform static solidification treatment; then take out the microspheres; then immerse into a calcium chloride solution; then perform solidification treatment; then repeat deionized water rinsing; thus explosive beads are obtained; S105: Add the meat filling prepared in step S102 into the outer skin prepared in step S101; then add explosive beads; then mold; then perform stage freezing treatment; thus shrimp dumplings are obtained; In step S105, the stage freezing treatment operation is as follows: pre-freeze at-20℃ for 1 h; then freeze at-35℃ for 20-25 min at a wind speed of 4 m / s.

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