Frozen surimi antifreeze agent, preparation method thereof and application of frozen surimi antifreeze agent in improvement of quality of frozen surimi
Through soy oligosaccharide and konjac glucomannan compound antifreeze and ultrasonic treatment, the protein denaturation problem during frozen surimi storage is solved, the gel strength and shelf life of surimi are improved, and the quality improvement of healthy and low-heat is achieved.
CN120585065APending Publication Date: 2025-09-05JIANGXI NORMAL UNIV
0 Cites 2 Cited by
Patent Information
- Application Number
- CN202510768648.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-10
- Publication Date
- 2025-09-05
AI Technical Summary
Technical Problem
During the storage process of frozen fish paste, denaturation of fish protein leads to deterioration of quality such as texture, color and flavor, which is difficult to effectively solve in the existing technology.
Method used
Soy oligosaccharides and konjac glucomannan are used as composite antifreeze agents, and combined with ultrasonic treatment, frozen zucchini antifreeze agents are prepared, which accelerates the physical and chemical reactions through ultrasonic medium transmission and improves the zucchini gelation process.
Benefits of technology
Significantly improve the gel quality of frozen surimi, reduce thawing loss, enhance gel strength, delay protein degradation, extend shelf life, and provide healthy antifreeze protection with low sugar and low calories.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a frozen surimi antifreeze agent, a preparation method thereof and an application of the frozen surimi antifreeze agent in improving the quality of frozen surimi. The antifreeze agent is prepared from soybean oligosaccharide and konjac glucomannan. According to the present invention, the compound ultrasonic condition is used for surimi freezing, such that the surimi freezing resistance can be significantly improved, the storage quality index of surimi can be well controlled, the surimi protein freezing denaturation can be effectively prevented, and the surimi gel property and the freezing quality can be improved; in the freezing storage process, the quality of the minced fillet treated by the antifreeze agent is obviously better than that of a blank control group. And the freezing deformation of protein in the surimi can be effectively retarded by adding the antifreeze agent and adopting a compound ultrasonic method, the quality of the surimi is ensured, and the shelf life is effectively prolonged. The method disclosed by the invention is convenient to apply, relatively simple in process steps, low in production cost, low in equipment requirement, high in operability and suitable for large-scale industrial application.
Need to check novelty before this filing date? Find Prior Art