Porous salt composite additive for low-salt minced shrimps as well as preparation method and application of porous salt composite additive

Abstract

The invention discloses a porous salt composite additive for low-salt minced shrimps as well as a preparation method and application of the porous salt composite additive, and belongs to the technical field of low-salt minced shrimp processing. By adding the porous salt, under the condition that the salt is reduced by 50%, the quality of the minced penaeus vannamei gel, such as the elasticity and the water-retaining property of the gel, is effectively ensured, the taste of the product is improved, and the requirements of consumers on low-salt and high-quality minced penaeus vannamei products are met. The preparation method of the porous salt is expanded and protected, the preparation approach of the material is enriched, more choices are provided for large-scale production and application of the material, and the flexibility and adaptability of the technology are enhanced. According to the low-salt minced shrimp production technology introducing the porous salt, a new technical scheme is provided for the minced shrimp production industry, industrial production of low-salt minced shrimp products is promoted, and the overall technical level of the industry is improved.

Description

Technical Field

[0001] The invention relates to low-salt shrimp paste processing, in particular to a porous salt composite additive for low-salt shrimp paste, a preparation method and an application thereof, and belongs to the technical field of low-salt shrimp paste processing. Background Art

[0002] In the food processing sector, shrimp paste products are popular among consumers. However, traditional shrimp paste products often contain high salt content. Excessive salt intake can have many adverse effects on human health, such as increasing the risk of hypertension and cardiovascular disease. As people's health awareness increases, the demand for low-salt foods is growing, and the development of low-salt shrimp paste products has become an important direction for industry development.

[0003] At present, there have been some research results in the preparation technology of low-salt shrimp paste. For example, some technologies try to reduce the salt content in shrimp paste by adjusting the processing parameters, but these methods have certain limitations in ensuring the quality of shrimp paste gel. Although some methods can reduce the salt content, it will lead to a decline in the elasticity, water retention and other quality indicators of shrimp paste gel, affecting the taste and market acceptance of the product. In addition, there are studies that try to add other substances to replace some of the functions of salt, but the effect is not ideal, and it is impossible to effectively maintain the high quality of shrimp paste gel while significantly reducing salt. Summary of the Invention

[0004] The main purpose of the present invention is to provide a porous salt composite additive for low-salt shrimp paste, a preparation method and an application thereof. By introducing porous salt, the quality of the shrimp paste gel can be effectively guaranteed under the condition of reducing salt by 50%.

[0005] The purpose of the present invention can be achieved by adopting the following technical solutions:

[0006] A porous salt composite additive for low-salt shrimp paste. The porous salt composite additive is a cyclodextrin-based metal organic framework material, which is prepared by reacting β-cyclodextrin or γ-cyclodextrin with potassium ions in the form of KOH, and is used as a composite additive in the preparation process of low-salt shrimp paste.

[0007] A method for preparing a porous salt composite additive for low-salt shrimp paste comprises the following steps:

[0008] Step 1: Add β-cyclodextrin or γ-cyclodextrin and potassium ions in the form of KOH in a molar ratio of 1:8-8.5 to pure water and fully dissolve them;

[0009] Step 2: Incubate in an ethanol vapor environment maintained at 68-72°C for 15-20 hours;

[0010] Step 3: At room temperature, inject food-grade ethanol into the solution obtained in step 1 at an injection rate of 0.8-3 mL / min, with the volume ratio of ethanol to the solution after incubation in step 1 being 0.5-1.5;

[0011] The mixture was allowed to stand, and then centrifuged at 4° C. and 8,000-10,000×g for 0.25-0.45 h to obtain a cyclodextrin-based metal organic framework material, which was freeze-dried for later use.

[0012] Preferably, in the step of mixing pure water with cyclodextrin and potassium ions, the amount of pure water used is adapted to the molar amount of cyclodextrin and potassium ions to ensure that each component is fully dissolved and reacted.

[0013] Preferably, the temperature of the ethanol vapor environment is maintained at 70° C., and the incubation time is 18 h.

[0014] Preferably, the injection speed of ethanol is 1.5 mL / min, and the volume ratio of ethanol to the incubation solution is 1.

[0015] The invention discloses an application of a porous salt composite additive for low-salt shrimp paste. The raw material pretreatment step comprises selecting fresh whiteleg shrimp, and performing cleaning, shelling and eviscerating operations.

[0016] Preferably, in the mixing step, the processed shrimp paste is evenly mixed with a certain amount of porous salt and other necessary additives, wherein the amount of porous salt added to every 1000g of shrimp paste is 10g-15g.

[0017] Preferably, in the chopping step, the chopping speed is controlled at 2500r / min-3000r / min, and the chopping time is 8min-10min.

[0018] Preferably, in the gelation treatment step, the gel is a two-stage thermo-gel, the first stage is 40-45°C for one hour, and the second stage is 85-90°C for half an hour.

[0019] Beneficial technical effects of the present invention:

[0020] The present invention provides a porous salt composite additive for low-salt shrimp paste, as well as a preparation method and application thereof. By adding porous salt, the present invention effectively ensures the quality of white shrimp paste gel, such as the elasticity and water retention of the gel, while reducing salt by 50%, improves the product taste, and meets consumers' demand for low-salt and high-quality shrimp paste products. The preparation method of the porous salt is expanded and protected, enriching the preparation methods of the material, providing more options for its large-scale production and application, and enhancing the flexibility and adaptability of the technology. The low-salt shrimp paste production process using porous salt is introduced, providing a new technical solution for the shrimp paste production industry, helping to promote the industrialized production of low-salt shrimp paste products and improve the overall technical level of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is the scale distribution diagram of the porous salt in the present invention;

[0022] Figure 2 This is a diagram showing the porosity of the porous salt of the present invention;

[0023] Figure 3 This is a graph showing the resilience of shrimp paste gels treated differently in the present invention;

[0024] Figure 4 This is a graph showing the water holding capacity of shrimp paste gels with different treatments in the present invention. DETAILED DESCRIPTION

[0025] In order to make the technical solution of the present invention more clear and specific to those skilled in the art, the present invention is further described in detail below with reference to embodiments and drawings, but the embodiments of the present invention are not limited thereto.

[0026] Add β-cyclodextrin or γ-cyclodextrin and potassium ions in the form of KOH in a molar ratio of 1:8-8.5 to pure water and fully dissolve them;

[0027] Then, the cells were incubated in an ethanol vapor environment maintained at 68-72°C for 15-20 hours.

[0028] This step utilizes a specific ratio of cyclodextrin and potassium ions to react in an ethanol vapor environment at a suitable temperature, laying the foundation for the subsequent formation of stable cyclodextrin-based metal-organic framework materials.

[0029] At room temperature, food-grade ethanol is injected into the solution obtained in step (1) at an injection rate of 0.8-3 mL / min, with a volume ratio of ethanol to the solution after incubation in step (1) being 0.5-1.5. The mixture is then allowed to stand and centrifuged at 4° C. and 8000-10000×g for 0.25-0.45 h to obtain a cyclodextrin-based metal-organic framework material, which is freeze-dried for later use.

[0030] This step promotes the formation of cyclodextrin-based metal-organic framework materials by precisely controlling parameters such as the ethanol injection speed and volume ratio, and obtains porous salts that can be used in subsequent applications through operations such as centrifugation and freeze-drying.

[0031] The prepared porous salt (cyclodextrin metal organic framework material CD-MOF) is used as a composite additive in the preparation process of low-salt shrimp paste.

[0032] In the low-salt shrimp paste production process, refer to the process flow of CN202411754032.0 "A method for preparing low-salt shrimp paste gel with high gel quality" and CN202410643268.0 "A method for preparing high-quality low-salt white shrimp paste", add porous salt at the appropriate stage, and utilize the special structure and properties of porous salt to improve the quality of low-salt shrimp paste gel.

[0033] Based on the existing low-salt shrimp paste production process, porous salt is introduced.

[0034] The specific process may include raw material pretreatment (selecting fresh whiteleg shrimp, cleaning, shelling, and removing internal organs), mixing (mixing the processed shrimp paste with a certain amount of porous salt and other necessary additives), chopping (chopping and mixing to fully blend the shrimp paste and additives to form a uniform shrimp paste), and gelation (gelation under appropriate temperature and time conditions to form a gel with certain elasticity and water retention). Throughout the entire process, the amount and timing of porous salt addition and various process parameters work together to ensure the quality of low-salt shrimp paste.

[0035] Example 1:

[0036] Preparation of porous salt and application of low-salt shrimp paste

[0037] Add 1 mol of β-cyclodextrin and 8.2 mol of potassium ions in the form of KOH to 100 mL of pure water and stir until completely dissolved.

[0038] The solution was placed in a sealed container and incubated in an ethanol vapor environment at 70°C for 20 h.

[0039] 100 mL of food-grade ethanol was injected into the incubated solution at a rate of 1.5 mL / min, and then allowed to stand for 2 h.

[0040] The mixture was then centrifuged at 4° C. and 9000×g for 0.3 h to obtain a cyclodextrin-based metal-organic framework material, which was freeze-dried and then used for later use.

[0041] Select 1000g of fresh whiteleg shrimp, clean them, remove the shells and viscera.

[0042] Put the processed shrimp paste into a stirring container, add 13g of the prepared porous salt and appropriate amounts of other conventional additives (such as starch, seasonings, etc.), and stir evenly.

[0043] The mixed material was chopped using a chopping machine, the chopping speed was controlled at 3000 r / min, and the chopping time was 10 min.

[0044] The chopped shrimp paste is placed in a mold and then gelled in two stages: the first stage at 40-45°C for one hour, and the second stage at 85-90°C for half an hour. Testing has shown that even with a 50% reduction in salt content, the low-salt shrimp paste gel's elasticity, water retention, and other quality indicators are comparable to those of regular shrimp paste gel without salt reduction.

[0045] Example 2:

[0046] Preparation of porous salt under different parameters and application of low-salt shrimp paste

[0047] 1.2 mol of γ-cyclodextrin and 10 mol of potassium ions in the form of KOH were added to 150 mL of pure water, stirred to dissolve, and then incubated in an ethanol vapor environment at 68° C. for 15 hours.

[0048] 150 mL of food-grade ethanol was injected into the solution at a rate of 2 mL / min. After standing for 1.5 h, the solution was centrifuged at 4°C and 8000×g for 0.4 h and freeze-dried to obtain a cyclodextrin-based metal-organic framework material.

[0049] Take 1200g of fresh whiteleg shrimp, pre-treat them and place them in a container.

[0050] Add 15 g of the porous salt prepared above and other additives and stir evenly.

[0051] Chop and mix at 2500r / min for 8min. The gel is a two-stage thermal gel. The first stage is 40-45℃ for one hour, and the second stage is 85-90℃ for half an hour.

[0052] The test results show that the low-salt shrimp paste gel also maintains good quality when the salt content is reduced by 50%.

[0053] The above is only a further embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes based on the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which fall within the scope of protection of the present invention.

Claims

1. A porous salt composite additive for low-salt shrimp paste, characterized by: The porous salt composite additive is a cyclodextrin-based metal organic framework material, which is prepared by reacting beta-cyclodextrin or gamma-cyclodextrin with potassium ions in the form of KOH, and is used as a composite additive in the preparation process of low-salt shrimp paste.

2. The method for preparing a porous salt composite additive for low-salt shrimp paste according to claim 1, characterized in that: The following steps are involved: Step 1: Add β-cyclodextrin or γ-cyclodextrin and potassium ions in the form of KOH in a molar ratio of 1:8-8.5 to pure water and fully dissolve them; Step 2: Incubate in an ethanol vapor environment maintained at 68-72°C for 15-20 hours; Step 3: At room temperature, inject food-grade ethanol into the solution obtained in step 1 at an injection rate of 0.8-3 mL / min, with the volume ratio of ethanol to the solution after incubation in step 1 being 0.5-1.5; The mixture was allowed to stand, and then centrifuged at 4° C. and 8,000-10,000×g for 0.25-0.45 h to obtain a cyclodextrin-based metal organic framework material, which was freeze-dried for later use.

3. The method for preparing a porous salt composite additive for low-salt shrimp paste according to claim 2, characterized in that: In the step of mixing pure water, cyclodextrin and potassium ions, the amount of pure water used is adapted to the molar amount of cyclodextrin and potassium ions to ensure that each component is fully dissolved and reacted.

4. The method for preparing a porous salt composite additive for low-salt shrimp paste according to claim 3, characterized in that: The temperature of the ethanol vapor environment was maintained at 70°C.

5. The method for preparing a porous salt composite additive for low-salt shrimp paste according to claim 4, characterized in that: The injection rate of ethanol was 1.5 mL / min, and the volume ratio of ethanol to the incubation solution was 1.

6. The use of a porous salt composite additive for low-salt shrimp paste according to claim 5, characterized in that: The raw material pretreatment step includes selecting fresh whiteleg shrimp, and performing cleaning, shelling, and eviscerating operations.

7. The use of a porous salt composite additive for low-salt shrimp paste according to claim 6, characterized in that: In the mixing step, the processed shrimp paste is evenly mixed with a certain amount of porous salt and other necessary additives, wherein the amount of porous salt added to every 1000g of shrimp paste is 10g-15g.

8. The use of a porous salt composite additive for low-salt shrimp paste according to claim 7, characterized in that: In the chopping step, the chopping speed is controlled at 2500r / min-3000r / min, and the chopping time is 8min-10min.

9. The use of a porous salt composite additive for low-salt shrimp paste according to claim 8, characterized in that: In the gelation treatment step, the gel is a two-stage thermal gel, the first stage is 40-45°C, one hour, and the second stage is 85-90°C, half an hour.

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