Minced penaeus vannamei composite phosphate water-retaining agent based on simplex gravity center design optimization as well as preparation method and application thereof

Abstract

The invention discloses a minced penaeus vannamei composite phosphate water-retaining agent based on simplex gravity center design optimization and a preparation method and application thereof, and relates to the technical field of aquatic product processing. The composite phosphate comprises the following components: sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, preferably, the mass ratio of m sodium tripolyphosphate to m sodium hexametaphosphate to m sodium pyrophosphate is 33: 28: 39. The composite phosphate water-retaining agent provided by the invention can effectively improve the problem of poor water binding capacity of minced penaeus vannamei boone, the minced penaeus vannamei boone added with the water-retaining agent has good water binding capacity, lower cooking loss and better gel strength, and meanwhile, the composite phosphate water-retaining agent provided by the invention has the advantages of simple preparation method and easiness in control, and is beneficial to popularization and application. The formula of the minced penaeus vannamei composite phosphate water-retaining agent is optimized by adopting a simplex gravity center design, and the accuracy and scientificity of formula selection of the composite phosphate water-retaining agent are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a method for optimizing the formula of a compound phosphate water retention agent in Litopenaeus vannamei surimi based on simplex centroid design, aiming to improve the water retention of Litopenaeus vannamei surimi. Background Art

[0002] Litopenaeus vannamei is an important economic shrimp species globally, and its surimi products (such as shrimp paste, shrimp balls, etc.) are widely popular due to their rich nutrition and unique taste. Water retention is one of the key indicators for evaluating the quality of surimi, directly affecting the texture, taste, yield, and frozen storage stability of the product. However, during the surimi processing, the shrimp meat is prone to water loss, resulting in a deteriorated taste and reduced yield of the product. As a commonly used water retention agent, phosphate can effectively improve the water retention and texture properties of surimi.

[0003] There are strict regulations on the addition amount of phosphate in foods in various countries. For example, the "National Food Safety Standard" (GB2760 - 2024) in China stipulates that the maximum usage amount of phosphate in aquatic products is usually ≤0.5% (calculated as phosphate radical). Considering that aquatic products may retain some phosphate in their living environment, an addition amount of 0.3% is usually selected, which can not only meet the water retention requirements but also ensure compliance with regulatory requirements and avoid the risk of exceeding the standard. In the processing of aquatic products, the compound use of phosphates can comprehensively improve the quality of aquatic products through the synergistic effect of different types of phosphates. For example, sodium tripolyphosphate can enhance the water - holding capacity, sodium hexametaphosphate can disperse proteins and prevent caking, and sodium pyrophosphate can promote protein cross - linking and improve elasticity. The compound use can simultaneously enhance its water retention.

[0004] Therefore, the ratio of different types of phosphates has a great influence on the water retention effect of Litopenaeus vannamei surimi, but there is a lack of a systematic optimization method. Therefore, it is of great significance to develop an optimization method for the formula of phosphate water retention agent based on scientific design. Summary of the Invention

[0005] The purpose of the present invention is to provide a formula of a compound phosphate water retention agent for Litopenaeus vannamei surimi optimized based on simplex centroid design. By scientifically designing experiments, the ratio of the compound phosphate water retention agent is optimized to significantly improve the water retention of surimi.

[0006] To achieve the above - mentioned purpose, the present invention provides the following solution:

[0007] A compound phosphate water retention agent for Litopenaeus vannamei surimi optimized based on simplex centroid design, comprising the following components: sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate. The phosphate is a food - grade phosphate, and the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate is m 三聚磷酸钠 : m六偏磷酸钠 : m 焦磷酸钠 = 33:28:39.

[0008] A preparation method of a composite phosphate water retention agent for white shrimp (Litopenaeus vannamei) surimi optimized based on simplex-centroid design, which includes accurately weighing sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate according to the corresponding mass ratio using an electronic balance, and then using a rotary mixer to mix them evenly and placing them in a cool and dry place to obtain the composite phosphate water retention agent. The specific operation steps are as follows:

[0009] (1) Accurately weigh the corresponding mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate using an electronic balance, place them in a dry container, and use a rotary mixer to mix them evenly to obtain the composite phosphate water retention agent;

[0010] (2) Preparation of white shrimp (Litopenaeus vannamei) surimi: After quickly killing live white shrimp (Litopenaeus vannamei) with ice for 10 min, remove the head, shell and shrimp vein, wash them with clean water, take 200 g of clean shrimp meat and place it in a chopper to chop at high speed for 1 min, then add 2.5% salt and chop at high speed for 2 min, and finally add 0.3% composite phosphate water retention agent and continue to chop at high speed for 3 min to obtain white shrimp (Litopenaeus vannamei) surimi;

[0011] (3) Preparation of white shrimp (Litopenaeus vannamei) surimi gel: The prepared white shrimp (Litopenaeus vannamei) surimi is filled into a plastic casing with a diameter of 25 mm, placed in a water bath at 40 °C for 30 min, then in a water bath at 90 °C for 20 min, and after heating, refrigerate at 4 °C overnight for testing;

[0012] (4) Experimental design: Since it is difficult to measure the water retention of white shrimp (Litopenaeus vannamei) surimi during actual operation, it can be indirectly reflected by the water retention performance of the white shrimp (Litopenaeus vannamei) surimi gel formed after heating. Here, it is necessary to simultaneously measure the water holding capacity, cooking loss and gel strength of the white shrimp (Litopenaeus vannamei) surimi gel;

[0013] (5) Based on simplex-centroid design, white shrimp (Litopenaeus vannamei) surimi prepared with composite phosphate water retention agents with different ratios is obtained.

[0014] Furthermore, the addition amount of the composite phosphate water retention agent is 0.3% of the mass of white shrimp (Litopenaeus vannamei) surimi.

[0015] An application of a composite phosphate water retention agent for white shrimp (Litopenaeus vannamei) surimi optimized based on simplex-centroid design in improving the water retention of white shrimp (Litopenaeus vannamei) surimi.

[0016] Furthermore, the application includes the following steps: After quickly killing live white shrimp (Litopenaeus vannamei) with ice, remove the head, shell and shrimp vein, wash them with clean water, place the obtained clean shrimp meat in a chopper to chop without adding anything, then add salt and chop, and finally add the composite phosphate water retention agent and continue to chop to obtain white shrimp (Litopenaeus vannamei) surimi with optimized water retention performance.

[0017] The water retention indexes of whiteleg shrimp surimi include water holding capacity, cooking loss, and gel strength.

[0018] Furthermore, the addition amount of table salt is 2.5% of the mass of whiteleg shrimp surimi, the empty chopping time is 1 min, the salt chopping time is 2 min, and the chopping time after adding the compound phosphate water retention agent is 3 min.

[0019] A method for optimizing the formula of a compound phosphate water retention agent for whiteleg shrimp surimi based on simplex centroid design optimization includes the following steps:

[0020] (a) Select the components of the compound phosphate water retention agent, and select a suitable simplex centroid experimental scheme according to the number of factors and the range of component addition amounts;

[0021] (b) Prepare the compound phosphate water retention agent, prepare whiteleg shrimp surimi with optimized water retention performance and its gel, test the water retention indexes of the whiteleg shrimp surimi gel added with the compound phosphate water retention agent, and indirectly reflect the water retention performance of whiteleg shrimp surimi based on the results of the water retention indexes of the whiteleg shrimp surimi gel;

[0022] (c) Use Design-Expert 13.0 software to establish a mathematical model according to the results of simplex centroid design, and use the response surface to obtain the optimal combination of each component of the compound phosphate water retention agent.

[0023] Furthermore, in step (c), mathematical models for water holding capacity (%), cooking loss (%), and gel strength (g*mm) are established respectively. The regression equations are as follows for water holding capacity (%):

[0024] Y = 74.76A + 71.72B + 72.40C - 14.45AB + 1.40AC + 2.48BC + 207.40ABC

[0025] For cooking loss (%):

[0026] Y = 16.67A + 19.51B + 18.45C + 14.60AB - 4.73AC - 5.76BC - 145.46ABC

[0027] For gel strength (g*mm):

[0028] Y = 2358.30A + 1946.18B + 2130.87C - 1291.64AB + 490.13AC + 933.14BC + 15719.32ABC.

[0029] Furthermore, the mass percentages of the components of the compound phosphate water retention agent finally determined in step (c) are as follows: sodium tripolyphosphate is 33%, sodium hexametaphosphate is 28%, and sodium pyrophosphate is 39%. The error rates between the verification results and the predicted results in step (c) are as follows: water holding capacity is 1.21%; cooking loss is 3.22%; gel strength is 4.84%. The actual significant factor error rate is less than 5%.

[0030] The present invention discloses the following technical effects:

[0031] 1. The simplex centroid design method is adopted in the present invention to select the optimal formula of the compound phosphate water retention agent, which not only reduces the number of experiments, improves the test efficiency, but also avoids the defect of relying on subjective analysis when considering multiple indicators comprehensively, and improves the accuracy and scientificity of the formula selection of the compound phosphate water retention agent for white shrimp surimi.

[0032] 2. The water retention agent formula of the present invention is simple to prepare, has strong practicability and remarkable effects, and is suitable for large-scale industrial production.

[0033] 3. The simplex centroid design is adopted in the present invention to optimize the formula of the compound phosphate water retention agent for white shrimp surimi, which improves the accuracy and scientificity of the formula selection of the compound phosphate water retention agent. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0035] Figure 1 FIG. is the response surface diagram (a) and contour diagram (b) of the influence of different compound phosphate water retention agent formulas on the water holding capacity of white shrimp surimi.

[0036] Figure 2 FIG. is the response surface diagram (a) and contour diagram (b) of the influence of different compound phosphate water retention agent formulas on the cooking loss of white shrimp surimi.

[0037] Figure 3 FIG. is the response surface diagram (a) and contour diagram (b) of the influence of different compound phosphate water retention agent formulas on the gel strength of white shrimp surimi.

[0038] In the drawings, A: sodium tripolyphosphate; B: sodium hexametaphosphate; C: sodium pyrophosphate. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0039] The various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be construed as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0040] It should be understood that the terms used in the present invention are merely for describing particular embodiments and are not intended to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0041] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0042] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific embodiments of the present invention specification, which are obvious to those skilled in the art. Other embodiments obtained from the specification of the present invention are obvious to those skilled in the art. The specification and examples of the present invention are merely exemplary.

[0043] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open-ended terms, meaning including but not limited to.

[0044] As Figures 1-3 shown, a method for optimizing the formula of a compound phosphate water retention agent for Litopenaeus vannamei surimi based on simplex centroid design optimization includes the following steps:

[0045] (a) Select the components of the compound phosphate water retention agent and select a suitable simplex centroid experimental scheme according to the number of factors and the range of component addition amounts;

[0046] (b) Prepare the compound phosphate water retention agent, prepare Litopenaeus vannamei surimi and its gel with optimized water retention performance, test the water retention index of the Litopenaeus vannamei surimi gel added with the compound phosphate water retention agent, and indirectly reflect the water retention performance of the Litopenaeus vannamei surimi through the results of the water retention index of the Litopenaeus vannamei surimi gel;

[0047] (c) Using Design-Expert 13.0 software, a mathematical model was established based on the results of simplex centroid design, and the optimal combination of each component of the compound phosphate water retainer was obtained using the response surface method.

[0048] In step (c), mathematical models for water holding capacity (%), cooking loss (%), and gel strength (g*mm) were established respectively. The regression equations are as follows for water holding capacity (%):

[0049] Y = 74.76A + 71.72B + 72.40C - 14.45AB + 1.40AC + 2.48BC + 207.40ABC

[0050] For cooking loss (%):

[0051] Y = 16.67A + 19.51B + 18.45C + 14.60AB - 4.73AC - 5.76BC - 145.46ABC

[0052] For gel strength (g*mm):

[0053] Y = 2358.30A + 1946.18B + 2130.87C - 1291.64AB + 490.13AC + 933.14BC + 15719.32ABC

[0054] The mass percentages of each component of the compound phosphate water retainer finally determined in step (c) are: sodium tripolyphosphate 33%, sodium hexametaphosphate 28%, and sodium pyrophosphate 39%.

[0055] The error rates between the verification results and the predicted results in step (c) are: water holding capacity 1.21%; cooking loss 3.22%; gel strength 4.84%. The error rate of the actual significant factors is less than 5%.

[0056] A preparation method of a compound phosphate water retainer for white shrimp surimi based on simplex centroid design optimization includes accurately weighing sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate according to the corresponding mass ratios using an electronic balance, then using a rotary mixer to mix them evenly, and placing them in a cool and dry place to obtain the compound phosphate water retainer. The specific operation steps are as follows:

[0057] (1) Accurately weigh sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate in the corresponding mass ratios using an electronic balance, place them in a dry container, and use a rotary mixer to mix them evenly to obtain the compound phosphate water retainer;

[0058] (2) Preparation of Pacific white shrimp surimi: After the live Pacific white shrimp are stunned to death with ice for 10 min, their heads, shells, and shrimp veins are removed, and they are washed with clean water. 200 g of clean shrimp meat is placed in a chopper and chopped at high speed for 1 min without adding anything, then 2.5% salt is added for salt chopping, and chopped at high speed for 2 min. Finally, 0.3% compound phosphate water retention agent is added and chopped at high speed for another 3 min to obtain Pacific white shrimp surimi;

[0059] (3) Preparation of Pacific white shrimp surimi gel: The prepared Pacific white shrimp surimi is filled into plastic casings with a diameter of 25 mm, placed in a water bath at 40 °C and heated for 30 min, then in a water bath at 90 °C and heated for 20 min. After heating, it is refrigerated at 4 °C overnight for testing;

[0060] (4) Experimental design: Since it is difficult to measure the water retention of Pacific white shrimp surimi during actual operation, it can be indirectly reflected by the water retention performance of the Pacific white shrimp surimi gel formed after heating. Here, it is necessary to measure the water holding capacity, cooking loss, and gel strength of the Pacific white shrimp surimi gel simultaneously;

[0061] (5) Based on the simplex centroid design, Pacific white shrimp surimi prepared with compound phosphate water retention agents with different ratios is obtained. The specific steps are as follows:

[0062] Step 1: Design the levels corresponding to the compound phosphate water retention agent, and select a suitable simplex centroid test scheme according to the number of factors and levels. To ensure the effectiveness of the optimization results, the target values of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate are set to "within the boundary". Set three response values: water holding capacity, cooking loss, and gel strength. The design parameters are shown in Table 1.

[0063] Table 1 is the parameter of response values of water holding capacity, cooking loss, and gel strength

[0064]

[0065] Perform a simplex centroid design with three components of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate. Use the mixture simplex centroid method in Design-Expert software to design the test scheme. The design scheme is shown in Table 2. The total number of test points is 10, and the values are retained to two decimal places.

[0066] Table 2 is the simplex centroid test scheme of the compound phosphate water retention agent

[0067]

[0068] Step 2: Prepare the compound phosphate water retention agent according to the simplex centroid design scheme, and test the basic water retention indexes of the Pacific white shrimp surimi added with the water retention agent.

[0069] The water retention performance of whiteleg shrimp surimi can be indirectly reflected by the water retention performance of its gel after heating, and the water retention performance of whiteleg shrimp surimi gel can be reflected by its water holding capacity, cooking loss, and gel strength. By analyzing the water retention indexes of the water retention agent on whiteleg shrimp surimi gel under each composition ratio, the test results are shown in Table 3.

[0070] Table 3 shows the basic data of the water retention of whiteleg shrimp surimi gel under different compound phosphate ratios.

[0071]

[0072]

[0073] Step 3: Use Design-Expert software for response surface analysis, analyze the influence of the water retention agent components on its water retention performance, construct a prediction model, and based on this, optimize the design of the water retention agent formula.

[0074] The water holding capacity characterizes the ability of whiteleg shrimp surimi gel to retain water after undergoing high-speed centrifugation. At a 0.3% compound phosphate addition amount, except for test point A4, the water holding capacities of the other 9 groups of whiteleg shrimp surimi gels are all greater than 70%, and the water holding capacity value of sample A7 can reach a maximum of 79.42%. The water holding capacities corresponding to samples A1, A2, and A3 composed only of sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) in the compound phosphate water retention agent are 74.76%, 71.71%, and 72.39% respectively. The water holding capacities of these three groups of samples are all lower than that of point A7. Therefore, it can be considered that there is a synergistic effect among sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) to promote the increase of the water holding capacity index of whiteleg shrimp surimi gel.

[0075] Table 4 shows the variance analysis of the water holding capacity regression model.

[0076]

[0077] Table 5 shows the coded factor coefficients of the water holding capacity.

[0078]

[0079]

[0080] From the variance analysis results in Tables 4 and 5, it can be seen that the P value of the water holding capacity regression model is < 0.05, and the influence of each item in the regression model on the water holding capacity of whiteleg shrimp surimi is significant (P < 0.05). Therefore, the regression model is significant. Moreover, the fitting result of the regression model shows that R 2 = 0.99, which fully indicates that the water holding capacity regression model can be well used to predict the test results.

[0081] Water holding capacity (%) = 74.76A + 71.72B + 72.40C - 14.45AB + 1.40AC + 2.48BC + 207.40ABC

[0082] Among them, A represents the percentage of sodium tripolyphosphate in the water retaining agent by mass, B represents the percentage of sodium hexametaphosphate in the water retaining agent by mass, and C represents the percentage of sodium pyrophosphate in the water retaining agent by mass.

[0083] The cooking loss characterizes the water loss of Pacific white shrimp surimi gel during cooking. At the addition amount of 0.3% compound phosphate, the cooking losses of 10 groups of Pacific white shrimp surimi gels are all lower than 20%, ensuring the water retention performance of the shrimp meat paste. Among them, the cooking loss value of sample A7 is the lowest, reaching 13.25%. The water holding capacities corresponding to samples A1, A2, and A3 composed only of sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) in the compound phosphate water retaining agent are 16.65%, 19.93%, and 18.44% respectively. The water holding capacities of these three groups of samples are all higher than that of point A7. Therefore, it can be considered that there is a synergistic effect among sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) to promote the reduction of the cooking loss index of Pacific white shrimp surimi gel.

[0084] Table 6 is the variance analysis of the cooking loss regression model

[0085]

[0086] Table 7 is the coded factor coefficients of the cooking loss

[0087]

[0088] From the variance analysis results in Tables 6 and 7, it can be seen that the P value of the water holding capacity regression model < 0.05, and the influence of each item of the regression model on the cooking loss of Pacific white shrimp surimi is significant (P < 0.05). Therefore, the regression model is significant. Moreover, the fitting result of the regression model shows that R 2 = 0.99, fully indicating that the cooking loss regression model can be well used to predict the experimental results.

[0089] Cooking loss (%) = 16.67A + 19.51B + 18.45C + 14.60AB - 4.73AC - 5.76BC - 145.46ABC

[0090] The gel strength is obtained by multiplying the breaking force by the breaking distance and represents the firmness of the gel. Among them, the breaking force can characterize the gel hardness, that is, the tightness; the breaking distance characterizes the gel flexibility and elasticity, that is, the binding property. Within a certain range, the higher the gel strength, to a certain extent, it also reflects better water retention. At the addition amount of 0.3% compound phosphate, the gel strength of 10 groups of white shrimp surimi is higher than 1800 g*mm, ensuring the water retention performance of the surimi. Among them, the gel strength value of sample A7 reaches the highest at 2730.10 g*mm. The gel strengths corresponding to samples A1, A2, and A3 composed only of sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) in the compound phosphate water retention agent are 2357.76 g*mm, 1944.34 g*mm, and 2129.30 g*mm respectively. The water holding capacities of these three groups of samples are all lower than that at point A7. Therefore, it can be considered that there is a synergistic effect among sodium tripolyphosphate (A), sodium hexametaphosphate (B), and sodium pyrophosphate (C) to promote the increase of the gel strength index of white shrimp surimi.

[0091] Gel strength (g*mm) = 2358.30A + 1946.18B + 2130.87C - 1291.64AB + 490.13AC + 933.14BC + 15719.32ABC.

[0092] Table 8 shows the variance analysis of the regression model of gel strength

[0093]

[0094] Table 9 shows the coded factor coefficients of gel strength

[0095]

[0096] From the variance analysis results in Tables 8 and 9, it can be seen that the P value of the water holding capacity regression model < 0.05, and the influence of each item of the regression model on the gel strength of white shrimp surimi is significant (P < 0.05). Therefore, the regression model is significant. Moreover, the fitting result of the regression model shows that R 2 = 0.99, fully indicating that the gel strength regression model can be well used to predict the test results.

[0097] The above result analysis is about the influence of each compound phosphate ratio on a single index. Through the optimization function of the software, the optimal combination ratio is obtained by optimizing the response values that meet all expectations, as shown in Table 10.

[0098] Table 10 shows the optimal combination and prediction results of the compound phosphate ratio

[0099]

[0100] According to the optimization results of the formula designed by the centroid method of the simplex method, the predicted optimal ratio is m 三聚磷酸钠 : m 六偏磷酸钠 : m 焦磷酸钠 = 33:28:39. At this time, the water holding capacity obtained is 79.60%, the cooking loss is 13.03%, and the gel strength is 2766.62 g*mm.

[0101] Table 11 shows the verification of the optimized formula of the compound phosphate water retention agent and the calculation of the relative error

[0102]

[0103] According to the results in Table 11, the compound phosphate water retention agent with the above ratio was used and added to it at a dosage of 0.3% of the mass of the white shrimp surimi. The water holding capacity, cooking loss, and gel strength of the white shrimp surimi gel were measured. By calculating the relative error between the predicted value and the actual value, it was found that the relative error could be controlled within 5%, indicating that the prediction result is relatively accurate.

[0104] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A compound phosphate water retention agent for whiteleg shrimp surimi optimized based on simplex-centroid design, characterized in that, It comprises the following components: sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate. The phosphates are food-grade phosphates, and the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate is m 三聚磷酸钠 : m 六偏磷酸钠 : m 焦磷酸钠 = 33:28:

39.

2. A preparation method of a compound phosphate water retaining agent for white shrimp surimi based on simplex centroid design optimization as described in claim 1, characterized in that, It includes accurately weighing the sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate according to the corresponding mass ratio using an electronic balance, then using a rotary mixer to mix them evenly, and placing them in a cool and dry place to obtain a compound phosphate water retention agent. The specific operation steps are as follows: (1) Accurately weigh the corresponding mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate using an electronic balance, place them in a dry container, and use a rotary mixer to mix them evenly to obtain the compound phosphate water retention agent; (2) Preparation of white shrimp surimi: After quickly freezing live white shrimp with ice for 10 min, remove the head, shell and shrimp vein, wash them with clean water, take 200 g of clean shrimp meat and chop it at high speed in a chopper for 1 min, then add 2.5% salt and chop it at high speed for 2 min, and finally add 0.3% compound phosphate water retention agent and continue to chop at high speed for 3 min to obtain white shrimp surimi; (3) Preparation of white shrimp surimi gel: The prepared white shrimp surimi is filled into a plastic casing with a diameter of 25 mm, placed in a water bath at 40 °C for 30 min and then in a water bath at 90 °C for 20 min, and after heating, refrigerate it at 4 °C overnight for testing; (4) Experimental design: Since it is difficult to measure the water retention of white shrimp surimi during actual operation, it can be indirectly reflected by the water retention performance of the white shrimp surimi gel formed after heating. Here, it is necessary to measure the water holding capacity, cooking loss and gel strength of the white shrimp surimi gel at the same time; (5) Based on the simplex centroid design, white shrimp surimi prepared with compound phosphate water retention agents with different ratios is obtained.

3. The preparation method of a compound phosphate water retention agent for whiteleg shrimp surimi based on simplex centroid design optimization according to claim 2, characterized in that, The addition amount of the compound phosphate water retention agent is 0.3% of the mass of the white shrimp surimi.

4. Application of a compound phosphate water retention agent for white shrimp surimi optimized based on the simplex centroid design as described in claim 1 in improving the water retention of white shrimp surimi.

5. Use of a compound phosphate water retention agent for Pacific white shrimp surimi based on simplex centroid design optimization in improving the water retention of Pacific white shrimp surimi, characterized in that, The application includes the following steps: After quickly freezing live white shrimp with ice, remove the head, shell and shrimp vein, wash them with clean water, place the obtained clean shrimp meat in a chopper and chop it without adding anything, then add salt and chop it, and finally add the compound phosphate water retention agent and continue to chop to obtain white shrimp surimi with optimized water retention performance.

6. Use of a compound phosphate water retention agent for whiteleg shrimp surimi based on simplex centroid design optimization in improving the water retention of whiteleg shrimp surimi, characterized in that, The water retention indexes of white shrimp surimi include water holding capacity, cooking loss and gel strength.

7. Use of a compound phosphate water retention agent for white shrimp surimi based on simplex centroid design optimization in improving the water retention of white shrimp surimi, characterized in that, The addition amount of the salt is 2.5% of the mass of the white shrimp surimi, the chopping time without adding anything is 1 min, the chopping time with salt is 2 min, and the chopping time after adding the compound phosphate water retention agent is 3 min.

8. A method for optimizing the formula of a compound phosphate water retention agent for Litopenaeus vannamei surimi based on simplex centroid design optimization as described in claim 1, characterized in that, It includes the following steps: (a) Select the components of the compound phosphate water retention agent and select a suitable simplex centroid experimental scheme according to the number of factors and the range of component addition amounts; (b) Prepare the compound phosphate water retention agent, prepare white shrimp surimi with optimized water retention performance and its gel, test the water retention indexes of the white shrimp surimi gel added with the compound phosphate water retention agent, and indirectly reflect the water retention performance of the white shrimp surimi through the results of the water retention indexes of the white shrimp surimi gel; (c) Using Design-Expert 13.0 software, establish a mathematical model based on the results of simplex centroid design, and use the response surface to obtain the optimal combination of each component of the compound phosphate water retention agent.

9. A method for optimizing the formula of a compound phosphate water retaining agent for Litopenaeus vannamei surimi based on simplex centroid design optimization, characterized in that, In step (c), mathematical models of water holding capacity (%), cooking loss (%), and gel strength (g*mm) are established respectively. The regression equations are as follows for water holding capacity (%): Y = 74.76A + 71.72B + 72.40C - 14.45AB + 1.40AC + 2.48BC + 207.40ABC Cooking loss (%): Y = 16.67A + 19.51B + 18.45C + 14.60AB - 4.73AC - 5.76BC - 145.46ABC Gel strength (g*mm): Y = 2358.30A + 1946.18B + 2130.87C - 1291.64AB + 490.13AC + 933.14BC + 15719.32ABC.

10. A method for optimizing the formula of a compound phosphate water retention agent for Litopenaeus vannamei surimi based on simplex centroid design optimization, characterized in that, The mass percentages of each component of the compound phosphate water retention agent finally determined in step (c) are: sodium tripolyphosphate 33%, sodium hexametaphosphate 28%, and sodium pyrophosphate 39%. The error rates between the verification results and the predicted results in step (c) are: water holding capacity 1.21%; cooking loss 3.22%; gel strength 4.84%. The actual significant factor error rate is less than 5%.

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