Production method of shrimp meat rolls
By using the Maillard reaction product of trehalose and phycocyanin hydrolysate as a cryoprotectant, the problem of decreased water retention during long-term freezing of shrimp rolls is solved, achieving a safer and better preservation effect and maintaining the texture characteristics and taste of the shrimp rolls.
Patent Information
- Application Number
- CN202511053972.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-30
- Publication Date
- 2025-10-10
AI Technical Summary
In the existing technology, the water retention performance of shrimp rolls decreases significantly during long-term freezing, and the use of polyphosphate antifreeze agents poses health risks. It is necessary to find safer and more effective methods to improve the storage time and preservation effect of shrimp rolls.
The Maillard reaction product of trehalose and phycocyanin hydrolysate is used as a cryoprotectant, added to shrimp mince, and frozen at -18°C. The specific steps include preparing a crude phycocyanin extract, enzymatic hydrolysis and Maillard reaction to form a cryoprotectant.
It effectively maintains the hardness, elasticity and adhesion of shrimp rolls, delays the decline of water retention, improves the quality of long-term frozen storage, and has no significant effect on the taste and color of the product.
Smart Images
Figure CN120753376A_ABST
Abstract
Description
Field of the invention:
[0001] The present application relates to the field of food. Specifically, the present application provides a method for preparing shrimp rolls. Background technology:
[0002] Besides being eaten fresh, preparing fresh shrimp into minced meat and then freezing it into shrimp rolls is another common shrimp processing method. Compared to direct freezing, shrimp rolls offer advantages in certain textural properties and are easier to process into other shrimp products. However, prolonged freezing can significantly degrade the various textural properties of shrimp rolls, particularly their water retention (one of the primary disadvantages of freezing fresh or peeled shrimp).
[0003] Antifreeze agents such as sugars, sugar alcohols, antifreeze proteins, and polyphosphates can effectively address some of these issues. However, polyphosphates, which offer a better overall effect, carry potential health risks. Research is needed to further enhance the effectiveness of antifreeze agents without the use of polyphosphates, and to develop shrimp rolls with longer shelf life and improved preservation. Summary of the invention:
[0004] In view of the above situation, on the one hand, the present application provides a method for preparing shrimp rolls, the method comprising:
[0005] (1) Using fresh shrimp to prepare shrimp mince;
[0006] (2) adding a cryoprotectant to the shrimp minced meat and mixing the mixture to obtain shrimp minced meat with the cryoprotectant added;
[0007] (3) Place the shrimp minced meat with the cryoprotectant in a container or bag and freeze it.
[0008] Furthermore, calculated by mass percentage, the cryoprotectant is a Maillard reaction product of trehalose and phycocyanin hydrolysate.
[0009] Furthermore, the mass of the cryoprotectant added in step (2) is 2-5% of the shrimp mince.
[0010] Furthermore, the mass of the cryoprotectant added in step (2) is 4% of the shrimp mince.
[0011] Furthermore, the fresh shrimp in step (1) is whiteleg shrimp, Macrobrachium rosenbergii or Penaeus monodon.
[0012] Furthermore, the preparation method of the phycocyanin hydrolysate is:
[0013] The crude phycocyanin extract is added into 8-12 times mass of water, and the ficin is added in an amount of 6000-9000 U / g of the crude phycocyanin extract; the pH is adjusted to 5.5-6.5, and the reaction is carried out at 45-55°C for 3-5 hours; the enzyme is inactivated to obtain an enzymatic hydrolysate; the enzymatic hydrolysate is concentrated and freeze-dried to obtain the phycocyanin enzymatic hydrolysate.
[0014] Further, the preparation method of the trehalose and phycocyanin enzymatic hydrolysate Maillard reaction product is:
[0015] The phycocyanin enzymatic hydrolysate is prepared into a 40-60 mg / mL aqueous solution; the trehalose is prepared into a 40-60 mg / mL aqueous solution; the phycocyanin enzymatic hydrolysate aqueous solution and the trehalose aqueous solution are mixed in equal volumes, and the pH is adjusted to 8-9; the mixture is placed in a 65-75°C water bath for 2-4 hours; the reaction product is concentrated and freeze-dried to obtain the trehalose and phycocyanin enzymatic hydrolysate Maillard reaction product.
[0016] Further, the preparation method of the phycocyanin enzymatic hydrolysate is:
[0017] The crude phycocyanin extract is added into 10 times mass of water, and the ficin is added in an amount of 8000 U / g of the crude phycocyanin extract; the pH is adjusted to 6.0, and the reaction is carried out at 50°C for 4 hours; the enzyme is inactivated in a boiling water bath to obtain an enzymatic hydrolysate; the enzymatic hydrolysate is concentrated and freeze-dried to obtain the phycocyanin enzymatic hydrolysate.
[0018] The preparation method of the trehalose and phycocyanin enzymatic hydrolysate Maillard reaction product is:
[0019] The phycocyanin enzymatic hydrolysate is prepared into a 50 mg / mL aqueous solution; the trehalose is prepared into a 50 mg / mL aqueous solution; the phycocyanin enzymatic hydrolysate aqueous solution and the trehalose aqueous solution are mixed in equal volumes, and the pH is adjusted to 8.5; the mixture is placed in a 70°C water bath for 3 hours; the reaction product is concentrated and freeze-dried to obtain the trehalose and phycocyanin enzymatic hydrolysate Maillard reaction product.
[0020] Further, the preparation method of the crude phycocyanin extract comprises dispersing Spirulina platensis in PBS by high-pressure homogenization; the product is centrifuged to obtain the supernatant, which is concentrated and freeze-dried.
[0021] Further, the preparation method of the crude phycocyanin extract is:
[0022] The Spirulina platensis powder is added into 0.02-0.1 M PBS buffer at a concentration of 30-100 g / L to obtain an algae solution; the algae solution is added into a homogenizer, and homogenized at a pressure of 400-600 Bar for 1-2 times to obtain a homogenized algae solution; the homogenized algae solution is centrifuged to obtain the supernatant, which is concentrated and freeze-dried to obtain the crude phycocyanin extract.
[0023] Crude phycocyanin extract refers to a crude protein extract obtained by water extraction after algae disruption, without further purification. It can be prepared from various seaweeds containing phycocyanin. Cell disruption methods include, but are not limited to, freeze-thaw, sonication, enzymatic hydrolysis, swelling, and high-pressure homogenization. Those skilled in the art can routinely experiment with the parameters of these methods to achieve the highest possible extraction yield and phycocyanin purity. Commercially available "phycocyanin" for food use generally falls into this category (without further separation using methods such as chromatography).
[0024] Furthermore, the freezing temperature in step (3) is -18°C.
[0025] The -18°C freezing temperature used as an example and a general freezing condition is not the only limitation. Other conventional freezing temperatures, such as -8°C to -30°C, may be used depending on equipment, conditions, and the like. Pre-cooling, sudden cooling, and other freezing procedures known in the art that contribute to product preservation and properties may also be used after appropriate validation. Description of the drawings:
[0026] Figure 1 Showing the changes in hardness, elasticity and adhesion of groups 1-4 during 120 days of frozen storage
[0027] Figure 2 Shown are the changes in hardness, elasticity, and adhesiveness of groups 4-1 to 4-5 during 120 days of frozen storage.
[0028] Figure 3 Shown are the changes in myofibrillar protein water retention in Groups 1-4 and Groups 4-1 to 4-5 during 120 days of frozen storage. Specific implementation method:
[0029] Example 1 Raw materials, equipment and reagents
[0030] Main Materials:
[0031] The whiteleg shrimp (Examples 3 and 4), Macrobrachium rosenbergii and Penaeus monodon (Example 5) were all commercially available, and healthy, fresh individuals of moderate size were manually selected.
[0032] Spirulina platensis powder was purchased from Hefei Yongyin Biotechnology Co., Ltd.
[0033] Main reagents:
[0034] Trehalose was purchased from Shenzhen Hengsheng Biotechnology Co., Ltd.; sucrose was commercially available from Jingtang brand; and polydextrose was purchased from Shandong Xinxiong Biotechnology Co., Ltd. All proteases were purchased from Dongheng Huadao and were food grade.
[0035] The texture analyzer is Shanghai Baosheng TA.XTC18: (test items: test sample amount: 30 g shrimp paste; temperature: 25°C; humidity: 40%; probe: 1 mm diameter cylindrical metal probe; test height: 20 mm, test speed: 40 mm / min, compression deformation: 50%, starting force: 0.3 N).
[0036] Other processing equipment used in the examples, such as food processors, chopping machines, freezing equipment, etc., are all conventional domestic or imported models.
[0037] Example 2 Basic method
[0038] Preparation of shrimp mince:
[0039] Clean the shrimp, peel the shell manually, remove the shrimp thread, and get the shrimp meat.
[0040] The shrimp meat was minced in a food processor until the shrimp meat became gray and sticky, thereby obtaining a minced shrimp meat sample.
[0041] Add the required amount of antifreeze and mix evenly with a chopper.
[0042] Put it into packaging bags and store it in a freezer at -18℃.
[0043] Preparation method of crude phycocyanin extract:
[0044] Phycocyanin products from different manufacturers vary in algae species, extraction methods, and especially degree of purification. To ensure uniform experimental results, the applicant prepared a crude phycocyanin extract:
[0045] (1) Add Spirulina platensis powder to 0.05 M PBS buffer at a concentration of 50 g / L and mix well to obtain an algae solution;
[0046] (2) adding the algae liquid obtained in step (1) into a homogenizer and homogenizing it once at a pressure of 550 bar to obtain a homogenized algae liquid;
[0047] (3) The homogenized algae solution obtained in step (2) was centrifuged to obtain the supernatant, which was concentrated and freeze-dried to obtain a crude phycocyanin extract (purity of 0.38 using the A620nm / A280nm ratio).
[0048] Preparation of phycocyanin hydrolysate:
[0049] The homemade phycocyanin crude extract was added to 10 times its mass of water, and protease was added at an amount of 8000U / g of the phycocyanin crude extract; the pH was adjusted to the suitable pH range of the enzyme (papain and bromelain 7.0, trypsin 8.0, pepsin 3.5, and ficin 6.0), and the reaction was carried out at 50°C for 4 hours; the enzyme was inactivated in a boiling water bath; and the enzymatic hydrolysate was concentrated and freeze-dried to obtain a phycocyanin hydrolysate.
[0050] Maillard reaction:
[0051] The phycocyanin hydrolysate is prepared into a 50 mg / mL aqueous solution; the trehalose is prepared into a 50 mg / mL aqueous solution; the phycocyanin hydrolysate aqueous solution and the trehalose aqueous solution are mixed in equal volumes, and the pH is adjusted to 8.5; the mixture is placed in a 70° C. water bath for 3 hours; the reactant is concentrated and freeze-dried to obtain a gray-brown powder as a Maillard reaction product.
[0052] Myofibrillar protein water retention:
[0053] Weigh a certain amount of shrimp minced meat sample, add physiological saline at a material-liquid ratio of 1:10, homogenize in an ice bath, and centrifuge. The supernatant extracts the myofibrillar protein solution. The extracted myofibrillar protein solution is heated in a water bath at 45°C and 80°C for 30 minutes each, then cooled to form a gel. After the gel is placed at 4°C for 12 hours, it is dehydrated at 8000 rpm. The gel mass before centrifugation is compared to calculate the water retention rate.
[0054] Example 3 Preservative Effects of Different Types of Antifreeze
[0055] In order to avoid the potential adverse effects of polyphosphates on human health, the applicant designed groups 1-3 based on existing sugar solutions with good effects, and further attempted to conduct a Maillard reaction between trehalose and phycocyanin (group 4). The specific antifreeze agents in each group are shown in Table 1:
[0056] Table 1 Groups composed of different antifreeze agents
[0057] Group Antifreeze composition (mass ratio) Group 1 none Group 2 Trehalose Group 3 50% sucrose Group 4 Maillard reaction products of trehalose and crude phycocyanin extract
[0058] Changes during 120 days of frozen storage showed (see Figure 1 and the upper part of 3):
[0059] In terms of hardness, several antifreeze agents had no obvious effect on the deterioration of hardness properties, and the hardness basically showed the current downward state within 120 days.
[0060] In terms of elasticity, compared with Group 1 which did not use antifreeze, several antifreeze agents had a more obvious effect, and the elasticity values at the end of the 120-day test were similar. Group 4 was slightly better than the others in the middle process.
[0061] In terms of adhesion, several antifreeze agents had a relatively obvious effect on reducing adhesion indicators. Group 3 had the best effect at 90 days, and Group 4 had the best effect at around 120 days.
[0062] In terms of water retention, whether or not to add antifreeze has no obvious effect on the water retention of myofibrillar protein. The water retention decreases rapidly after freezing, and is basically stable between 30-90 days, and then drops rapidly by about 10% between 90-120 days.
[0063] The color of crude extracts of trehalose and phycocyanin is similar to that of minced shrimp. After evaluation, it was found that the taste is lighter and more harmonious with the minced shrimp. Taking into account the effect and the sweetness of sucrose, the Maillard reaction product of crude extracts of trehalose and phycocyanin was selected for further research.
[0064] Example 4 Effect of further enzymatic hydrolysis of phycocyanin
[0065] In order to further improve the effect of the antifreeze, the phycocyanin was further enzymatically hydrolyzed as shown in Example 2. The antifreeze of each group prepared after the Maillard reaction of the enzymatic hydrolyzate is shown in Table 2:
[0066] Table 2 Groups of different phycocyanin crude extracts
[0067]
[0068]
[0069] Changes during 120 days of frozen storage showed (see Figure 1 and the lower part of 3):
[0070] In terms of hardness, the effects of different enzyme hydrolysis of phycocyanin crude extracts were significantly different. The performance of groups 4-4 and 4-3 even deteriorated compared with group 4 without enzyme treatment. Group 4-5 was more effective in preventing the deterioration of hardness indicators. After a significant decrease within 30 days, the rate of decrease was significantly slower than that of other groups. By 120 days, the hardness was approximately 140% of that of other groups.
[0071] In terms of elasticity, most enzymatic hydrolysis products did not help maintain elasticity, and even had a negative effect. Only 4-5 groups showed a positive effect, with the 120-day endpoint being approximately 15% higher than the 4 groups without enzymatic hydrolysis.
[0072] In terms of adhesion, compared with group 4 which did not undergo enzymatic hydrolysis, the effects of the other groups remained basically unchanged, except for group 4-3 which showed a decrease in effect.
[0073] In terms of water retention, compared with group 4 which did not undergo enzymatic hydrolysis, groups 4-2 and 4-5 had a significant maintenance effect on water retention, especially delaying the rapid decline trend between 90 and 120 days; effectively overcoming the shortcomings of shrimp paste in water retention compared to frozen fresh shrimp.
[0074] Example 5 Application in other shrimp minced meat
[0075] The effects of Groups 4-5 (ficin enzymatic hydrolysis) on minced meat of Macrobrachium rosenbergii and Penaeus monodon were further tested using the methods of Examples 1 and 2. The results are shown in Table 3:
[0076] Table 3 Effects of antifreeze agents from groups 4-5 on various shrimp mince
[0077]
[0078] The results show that the antifreeze of the present application has similar effects on various common shrimp minced meats, can effectively reduce the deterioration of hardness, elasticity and water retention during long-term frozen storage, maintain the taste of fresh meat roll products, and has no significant effect on the taste and color of shrimp meat roll products.
Claims
1. A method for preparing shrimp rolls, characterized in that: The method comprises: (1) Using fresh shrimp to prepare shrimp mince; (2) adding a cryoprotectant to the shrimp minced meat and mixing the mixture to obtain shrimp minced meat with the cryoprotectant added; (3) Place the shrimp minced meat with the cryoprotectant in a container or bag and freeze it.
2. The method according to claim 1, wherein the cryoprotectant is a Maillard reaction product of trehalose and phycocyanin hydrolysate, calculated by mass percentage.
3. The method according to claim 1, wherein the mass of the cryoprotectant added in step (2) is 2-5% of the shrimp paste.
4. The method according to claim 1, wherein the mass of the cryoprotectant added in step (2) is 4% of the shrimp paste.
5. The method according to claim 1, wherein the fresh shrimp in step (1) is Penaeus vannamei, Macrobrachium rosenbergii or Penaeus monodon.
6. The method according to claim 2, wherein the preparation method of the phycocyanin hydrolysate is: The crude phycocyanin extract is added to water in an amount of 8 to 12 times its mass, and ficin is added in an amount of 6000 to 9000 U / g of the crude phycocyanin extract; the pH is adjusted to 5.5 to 6.5, and the mixture is reacted at 45 to 55° C. for 3 to 5 hours; the enzyme is inactivated to obtain an enzymatic hydrolyzate; and the enzymatic hydrolyzate is concentrated and freeze-dried to obtain a phycocyanin hydrolyzate.
7. The method according to claim 6, wherein the preparation method of the Maillard reaction product of trehalose and phycocyanin hydrolysate is: A phycocyanin hydrolysate is prepared into a 40-60 mg / mL aqueous solution; a trehalose is prepared into a 40-60 mg / mL aqueous solution; the phycocyanin hydrolysate aqueous solution and the trehalose aqueous solution are mixed in equal volumes, and the pH is adjusted to 8-9; the mixture is placed in a 65-75° C. water bath for 2-4 hours; the reactants are concentrated and freeze-dried to obtain a Maillard reaction product of trehalose and the phycocyanin hydrolysate.
8. The method according to claim 2, wherein the preparation method of the phycocyanin hydrolysate is: The crude phycocyanin extract was added to 10 times the mass of water, and ficin was added at an amount of 8000 U / g of the crude phycocyanin extract; the pH was adjusted to 6.0, and the reaction was carried out at 50° C. for 4 hours; the enzyme was inactivated in a boiling water bath to obtain an enzymatic hydrolyzate; the enzymatic hydrolyzate was concentrated and freeze-dried to obtain a phycocyanin hydrolyzate; The preparation method of the Maillard reaction product of trehalose and phycocyanin hydrolysate is as follows: The phycocyanin hydrolysate is prepared into a 50 mg / mL aqueous solution; the trehalose is prepared into a 50 mg / mL aqueous solution; the phycocyanin hydrolysate aqueous solution and the trehalose aqueous solution are mixed in equal volumes, and the pH is adjusted to 8.5; the mixed solution is placed in a 70° C. water bath for 3 hours; the reactant is concentrated and freeze-dried to obtain a Maillard reaction product of trehalose and the phycocyanin hydrolysate.
9. The method according to any one of claims 6 to 8, wherein the preparation method of the crude phycocyanin extract comprises high-pressure homogenization of Spirulina platensis dispersed in PBS; centrifuging the product, extracting the supernatant, concentrating, and freeze-drying to obtain the crude phycocyanin extract.
10. The method according to claim 1, wherein the freezing temperature in step (3) is -18°C.