Processing method of frozen minced fillet with low sweetness and low glycemic index (GI)

Abstract

The invention discloses a processing method of frozen minced fillet with low sweetness and low glycemic index (GI). According to the mass ratio of frozen surimi needing to be processed, 3-6% of psicose, 1-2% of oligosaccharide and 1-2% of sorbitol are subjected to ternary compounding to serve as a protein water-retaining and anti-freezing core, 0.1-0.2% of sodium tripolyphosphate, 0.1-0.2% of sodium pyrophosphate and 0.02-0.06% of sodium hexametaphosphate are compounded to provide a stable dissolution and delivery environment, the sodium hexametaphosphate and the psicose are dissolved in water to prepare a solution A, and the solution B is prepared into a solution C; sodium tripolyphosphate and sodium pyrophosphate are dissolved in water to prepare a solution B, a mixed solution of the solution A and the solution B is a low-GI buffer antifreeze agent, oligosaccharide and sorbitol are directly added, the mixture is uniformly mixed with the dehydrated surimi in a carbon dioxide refrigeration vacuum mixer, and the frozen surimi with low sweetness and low glycemic index (GI) is prepared, so that the effects of replacing cane sugar, reducing weight and improving efficiency are realized, and the quality of the surimi is improved. The freeze-resistant minced fillet has excellent freeze resistance and good gel quality, meanwhile, the sweetness is remarkably reduced, the original delicious flavor of the minced fillet is reduced, heat is reduced, sugar rising is controlled, the definite low-GI health attribute is achieved, and the healthy diet requirement of consumers can be met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of aquatic product processing, and particularly relates to a frozen surimi processing method with low sweetness and low glycemic index (GI). BACKGROUND

[0002] As a key raw material for surimi product processing, the processing steps of frozen surimi include raw fish pretreatment, meat collection, rinsing, fine filtration, dehydration, chopping and mixing, shaping, and quick freezing. The processing process is actually the extraction and concentration of myofibrillar protein, the main functional component in fish meat, to provide effective protein for forming a gel structure for subsequent processing of surimi products, so as to achieve a Q elastic texture of the product. However, during frozen storage, the mechanical damage caused by ice crystal growth, changes in ion strength and pH value after frozen concentration, changes in chemical forces of proteins, oxidation of proteins and fats, and other influences can cause the myofibrillar protein in the surimi to easily freeze denature, thereby causing a series of quality problems such as shortening of the storage period of frozen surimi, loose texture of processed surimi products, and juice loss. This seriously limits its application and development. Therefore, in order to provide stable and high-quality raw materials, an anti-freezing agent is usually added during the chopping and mixing process in the processing of frozen surimi to inhibit the freeze denaturation of proteins during frozen storage. The traditional commercial anti-freezing agent is 4% sorbitol + 4% sucrose, and the commonly used anti-freezing agent for surimi processing enterprises is 7-8% sucrose, which can make the frozen storage period of surimi more than one year, but there are very prominent drawbacks: high amount of added sugar. The negative effects are as follows: (1) high proportion of exogenous additives, which dilutes the concentration of myofibrillar protein in surimi and reduces its gel formation ability; (2) high amount of added sucrose, which can seriously mask the deliciousness of surimi itself, especially for high-end surimi products that pursue natural and coordinated raw material authentic flavor; (3) sucrose is a high glycemic index (GI) disaccharide, and a large amount of addition makes the processed surimi product a "high sugar" food trend, which does not meet the current global consumer pursuit of low sugar, low calorie, and healthy diet trend.

[0003] Glycemic index (GI) is an index to measure the speed and extent of the impact of carbohydrates in food on blood glucose levels. If the blood glucose level does not rise more than 55 (GI≤55) within 2 hours after eating 50g of food, it is a low GI food. Low GI is the direction of nutritional diet, and through overall dietary collocation, it can achieve the purpose of stabilizing blood glucose and maintaining health. It is not only a dietary guideline for diabetic patients, but also an effective dietary strategy for ordinary people to pursue long-term health and manage weight. D-Allulose, as a new type of rare sugar, has similar physicochemical properties and processing performance to sucrose, but it has significant advantages in sweetness and glycemic index. It is currently considered by domestic and foreign producers and consumers as the most ideal and potential sucrose substitute, and is one of the high-quality raw materials for low GI foods. D-Allulose is the C-3 epimer of D-fructose, with a sweetness of only 70% of sucrose. It does not participate in human metabolism, is mainly absorbed in the small intestine, and is directly excreted from the body, so its heat is 0.4 kcal / g, which is only 0.1% of sucrose, and it can be considered as not producing energy. In addition, D-Allulose can inhibit the action of intestinal enzymes on sucrose and maltose, thereby inhibiting the rise in blood glucose; it can also reduce the activity of fat synthesis enzymes and increase the level of fat oxidation enzymes, thereby reducing fat accumulation and promoting fat decomposition, making it suitable for people who need to control calorie intake and reduce postprandial glycemic rise. D-Allulose-3-epimerase is included in the 'Standard for the Use of Food Additives' as a processing aid. In the 2025 'Announcement on D-Allulose and 20 other 'three new foods'', D-Allulose is interpreted and recommended for consumption of ≤20g / day. If D-Allulose is used to replace an equivalent amount of sucrose in frozen surimi by 8%, and according to the calculation that frozen surimi accounts for 50% of surimi products, consumers need to consume 1 kg of about 33 fish balls per day to meet the daily limit of D-Allulose. Combined with the actual dietary habits of consumers, there is no risk of overconsumption, and it meets the conditions for safe use.

[0004] Currently, allulose research and applications cover a wide range of fields, including food, pharmaceuticals, daily chemicals, and biotechnology. my country already possesses the core technology and production lines for large-scale allulose production, providing a foundation for its widespread use. In the food sector, it is mainly used as a sweetener in baking, confectionery, and beverages. Additionally, it is widely used in condiments to adjust viscosity and inhibit dehydration and microbial growth during storage. A Chinese invention patent (application number: 202411124313.8) discloses a compound quality improver for extending the shelf life of reduced-sugar bread and its application. The compound quality improver includes oligosaccharides, sodium carboxymethyl cellulose, and allulose. When applied to reduced-sugar bread, it can replace 90% of sucrose, effectively controlling bread aging, slowing down the increase in hardness during storage, and extending shelf life. Chinese invention patent (application number: 202411954375.1) discloses a D-allulose gel gummy and its preparation method, wherein the sweetener is a combination of D-allulose and steviol glycoside ribobadiol M. The gummy is chewy and elastic, low in calories, and helps prevent tooth decay, making it suitable for children and people with controlled energy intake, while also possessing certain health benefits. However, the above-mentioned application method mainly involves adding it to food in single or compound form or in powder form, which may cause problems such as uneven mixing and limited synergistic effects, and still needs continuous improvement.

[0005] Furthermore, there is only limited research on allulose in meat and surimi products, and its application in surimi processing is very limited, especially its lack of deep integration and transformation with the field of frozen surimi processing. A Chinese invention patent (application number: 202510768648.1) discloses a frozen surimi antifreeze agent, its preparation method, and its application in improving the quality of frozen surimi. The antifreeze agent is composed of soybean oligosaccharides and konjac glucomannan. Although it shows a low sugar trend and achieves antifreeze effects, it is not as low-GI as allulose, and the surimi requires ultrasonic treatment, which is inconvenient for enterprise production and transformation. Chinese invention patent (application number: 202510828502.1) discloses an antifreeze denaturant for the meat protein of hybrid grouper and its preparation method, using trehalose-mannitol, nano-chitosan, rosmarinic acid, and polysorbate-80 as raw materials. However, the preparation process of the antifreeze agent is complex and costly, and it can only be used in the field of additives for sale to frozen fish paste processing enterprises, changing the existing industry model and introducing uncontrollable factors. At the same time, the absence of phosphates may affect the effects of pH regulation, ionic strength provision, and water retention. Patent KR102878418B1 discloses a fish cake with low water absorption and swelling. It adds allulose to fish paste products and works with starch to improve the stability of fish cake during the boiling process, reducing water absorption and swelling that leads to decreased hardness and loose product. However, its effect is in the thermogelation stage and prevents water absorption.

[0006] Therefore, there is an urgent need to develop a low-GI frozen fish paste that can significantly reduce or even eliminate sucrose, has both low sweetness and low-GI health attributes, and possesses excellent antifreeze properties and gel quality, breaking through the current technical bottlenecks in the industry and laying the foundation for the development of healthy frozen fish paste. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for processing frozen fish paste with low sweetness and low glycemic index (GI). This method can reduce the amount of antifreeze added while ensuring the stability of the frozen fish paste quality during freezing, and also takes into account the low-calorie and low-GI properties of slow blood sugar rise after consumption, thus meeting the trend of healthy eating among consumers.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for processing frozen fish paste with low sweetness and low glycemic index (GI), wherein the proportions of all materials are calculated based on the mass ratio of the frozen fish paste to be processed, and includes the following steps: Step S1. Preparation of low-GI buffer antifreeze: Preparation of S1-1.A solution: Dissolve 0.02-0.06% sodium hexametaphosphate in 15-27% water at a water temperature of 50-60℃, stir at 200-500 rpm until completely dissolved, add 3-6% allulose, stir at 200-500 rpm until completely dissolved to form a stable solution with a pH of 6.3-6.8, and place in an environment of 0-4℃ to cool down to 20-30℃ for later use; Preparation of S1-2.B solution: Dissolve 0.1-0.2% sodium tripolyphosphate and 0.1-0.2% sodium pyrophosphate in 3-5% water at a water temperature of 20-30℃, stir at 400-600 r / min until completely dissolved to form a stable solution with a pH of 10.0-10.4, and set aside. S1-3. Preparation of AB mixture: Pour the prepared solution B evenly into solution A, stir at 400-600 r / min until completely dissolved to form a stable solution with a pH of 9.8-10.0, cool to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use; Step S2. Preparation of dehydrated fish paste: The raw fish is pre-treated by cleaning, removing the head, scales and internal organs, meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped bucket, fine filtration and dehydration. The frequency of the dehydrator is 40-50Hz, and dehydrated fish paste with a moisture content of 73-82% and a temperature below 10℃ is prepared. Step S3. Preparation of frozen fish paste with low sweetness and low glycemic index: S3-1. Put the 60-75% dehydrated fish paste prepared in step S2 into a carbon dioxide-cooled vacuum mixer and stir at 80-120 r / min until it is evenly dispersed under non-cooling conditions. S3-2. Add the 23-36% low-GI buffer antifreeze prepared in step S1 into a carbon dioxide refrigerated vacuum mixer. Turn on the vacuum to -0.08 to -0.09 MPa, stir forward at 80-120 r / min for 2-5 min, let it stand for 3-5 min to infiltrate, and stir in reverse for 2-5 min; then stir forward at 120-180 r / min for 1-3 min, let it stand for 3-5 min to infiltrate, and stir in reverse for 1-3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration and reach a material pH of 6.7-7.0. S3-3. Add 1-2% oligosaccharides and 1-2% sorbitol to a carbon dioxide-cooled vacuum mixer, stir forward at 80-120 rpm for 1-3 minutes, then stir in reverse for 1-3 minutes; turn on the vacuum to -0.08 to -0.09 MPa, stir forward at 120-180 rpm for 2-5 minutes, then stir in reverse for 2-5 minutes, until the oligosaccharides and sorbitol are evenly mixed, dissolved in the surimi system water, fully absorb water and fill the network structure, and firmly bind with the protein; S3-4. Under refrigeration, stir at 180-250 r / min for 2-4 min, turn off the refrigeration, stir at 80-120 r / min for 1-3 min to make slightly chilled fish paste with a moisture content of 75-78% at -4 to -7℃; S3-5. After the slightly cooled fish paste is discharged, it is immediately put into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is quickly frozen to below -18℃ to obtain the prepared low sweetness and low glycemic index frozen fish paste, which is stored in a constant temperature cold storage below -18℃.

[0009] Preferably, the oligosaccharide mentioned in step S3-3 is one or more of polydextrose, soybean oligosaccharide, fructooligosaccharide or galactooligosaccharide.

[0010] Preferably, the mass ratio of sodium hexametaphosphate in step S1-1 is 0.03%, the mass ratio of allulose is 5%, the mass ratio of sodium tripolyphosphate and sodium pyrophosphate in step S1-2 is 0.15%, the addition ratio of dehydrated fish paste in step S3-1 is 68%, the addition ratio of low-GI buffer antifreeze agent in step S3-2 is 30%, and the addition ratio of oligosaccharide and sorbitol in step S3-3 is 1%.

[0011] Preferably, the water used to prepare the low-GI buffer antifreeze in step S1 is pure water with metal ions removed.

[0012] Preferably, in step S2, during the dehydrated fish paste preparation process, the meat extraction process involves three passes through a meat extraction machine, with the roller apertures being 5mm-4mm-4mm respectively.

[0013] Preferably, in step S1, the A solution, B solution, and AB mixture of the low-GI buffer antifreeze should be used promptly after preparation. The standby time for B solution should not exceed 2 hours, and the standby time for A solution and AB mixture should be 4-8 hours.

[0014] Preferably, in step S2, during the dehydrated fish paste preparation process, in the static rinsing step of the U-shaped bucket, flake ice is added to control the temperature below 5°C, and the ratio of fish meat to ice water is 1:3-1:6.

[0015] Compared with existing frozen surimi processing technology, the positive effects of adopting the above solution include: (1) Multidimensional and multi-level synergistic enhancement, reduction and quality improvement, constructing a protein protection system for the whole process of frozen storage, processing and application, with strong antifreeze performance. Allulose is a molecular-level rare monosaccharide and reducing sugar. It is rapidly hydrated through strong hydrogen bonding, regulates water distribution to reduce free water and increase the proportion of non-flowing water, enhances water retention during frozen storage and reduces water loss. In the processing and application stage, it works synergistically with sorbitol to improve the protein hydration environment, improve protein thermal stability and promote the formation of primary gel network, which is the "basic protective shield". Oligosaccharides are soluble sugar chains with relatively small molecular weights and low degrees of polymerization. For example, polydextrose is a water-soluble dietary fiber with a degree of polymerization of 4-10 and is a functional oligosaccharide. Soybean oligosaccharides are natural oligosaccharides with a degree of polymerization of 4. They are conducive to forming a weak gel-like or high-viscosity microenvironment, reducing the rate of water diffusion, retaining water that is not firmly bound to chemical bonds, and physically filling the three-dimensional network structure of proteins. They also assist allulose in further locking in water and enhancing the water retention capacity during frozen storage. At the same time, as a filler and secondary network, they can intertwine and interpenetrate with the primary gel network during the heating process to form a denser, more stable, and more resistant composite gel system, which is an "upgraded protective shield". Sorbitol is a low-molecular-weight polyol containing multiple hydroxyl groups. It can directly bind easily lost free water through hydrogen bonds, reducing the water activity of the system. During frozen storage, it inhibits ice crystal growth, reduces mechanical damage to myofibril proteins caused by ice crystals, and protects the structural integrity of proteins. In processing applications, it can penetrate into the intermolecular spaces of proteins, replacing water molecules in their interaction with protein polar groups, promoting the orderly aggregation of proteins to form a multi-node, stable gel network interface, thus "reinforcing the cross-linking network." Each of these three components plays a specific role, mutually promoting, complementing, and reinforcing each other. The oligosaccharide micronetwork provides a buffer environment for proteins, and combined with the synergistic hydration of allulose and sorbitol, it can more stably maintain the hydration layer and secondary structures of protein molecules, such as α-helices, effectively inhibiting protein aggregation and oxidation caused by freezing. Therefore, even at low addition levels, it better maintains the structural integrity and gel-forming ability of proteins, jointly constructing a highly stable, water-holding, freeze-resistant, and processable surimi system.

[0016] (2) Multiple process upgrades are superimposed to highly adapt to the characteristics and performance requirements of raw materials, and synergistic effects maximize the antifreeze effect. Low-moisture dehydrated surimi processing, combined with low-GI buffer antifreeze agents prepared with pure water, and carbon dioxide refrigeration vacuum stirring equipment, achieves the preservation of the integrity of the fiber structure in the surimi, reduces the exposure of protein action sites, and thus inhibits protein denaturation during frozen storage; enhances the stability and hydration of allulose, oligosaccharides and sorbitol are completely dissolved, and fully and evenly delivered to the interior of the fiber structure, the gaps and interior of the protein network, and play their role in their respective optimal areas, with synergistic effects; rapid and efficient cooling and shaping, through the maximum ice crystal formation zone, inhibits ice crystal growth, thereby reducing freezing damage, strengthening the protection of the integrity of the surimi protein structure, improving the quality of surimi gel during frozen storage and processing applications, and shortening the subsequent plate quick-freezing time, increasing turnover speed and production capacity, which is conducive to improving production efficiency.

[0017] (3) It has significant advantages in low sweetness and low glycemic index (GI). Allulose, oligosaccharides such as polydextrose or soybean oligosaccharides, and sorbitol are all low-sweetness and low-GI raw materials. The sweetness is reduced by about 50%, which better preserves the natural sweetness of fish and restores the true nature of the ingredients. The glycemic index (GI) is reduced by 40-60, close to 0, giving frozen fish paste a low-GI health attribute. It is more suitable for consumers who need to control their blood sugar, such as children, fitness-conscious young people, the elderly, and diabetic patients. It is in line with the trend of healthy eating and has industrial application value and market development space.

[0018] (4) The present invention uses pure water with metal ions removed when preparing low-GI buffer antifreeze, which can maintain the water retention of frozen fish paste and prevent moisture loss during frozen storage.

[0019] (5) In the process of preparing dehydrated fish paste in step S2 of this invention, the meat extraction process is carried out by the meat extraction machine three times, with the drum hole diameter being 5mm-4mm-4mm in sequence. In the static rinsing process of the U-shaped bucket, flake ice is added to control the temperature below 5℃. The ratio of fish meat to ice water is 1:3-1:6, which is conducive to obtaining fish meat with smaller particles, thorough rinsing, no fish blood, water-soluble protein, deteriorating enzymes and other residues, and allows the antifreeze agent to penetrate quickly, thereby obtaining frozen fish paste with good gel strength, high whiteness and good antifreeze properties.

[0020] (6) The A solution, B solution and AB mixture of the low GI buffer antifreeze of the present invention should be used in a timely manner after preparation. The preparation time of B solution should not exceed 2 hours, and the preparation time of A solution and AB mixture should be 4-8 hours to ensure solution stability and maximize effect.

[0021] (7) In the dehydrated fish paste preparation process of the present invention, in the static rinsing process of the U-shaped bucket, flake ice is added to control the temperature below 5°C. The ratio of fish meat to ice water is 1:3-1:6. By controlling the temperature within a low range, protein denaturation and freshness reduction due to excessively high temperature are avoided. Attached Figure Description

[0022] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0023] Figure 1 This is a flowchart illustrating the processing of frozen fish paste with low sweetness and low glycemic index according to the present invention.

[0024] Figure 2 This is a flowchart of the traditional frozen fish paste processing procedure.

[0025] Figure 3 This is a comparison chart showing the changes in gel strength during frozen storage between embodiments and comparative examples of the present invention.

[0026] Figure 4 This is a comparison chart showing the changes in water-holding capacity of the embodiments and comparative examples of the present invention during frozen storage.

[0027] Figure 5 For the embodiments and comparative examples of the present invention, Ca during frozen storage 2+ - Comparison chart of changes in ATPase activity. Detailed Implementation

[0028] To better understand the present invention, the present invention will be further described in detail below with reference to the embodiments and accompanying drawings. However, those skilled in the art will understand that the following embodiments are not intended to limit the scope of protection of the present invention, and any changes and variations made on the basis of the present invention are within the scope of protection of the present invention.

[0029] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0030] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0031] This invention discloses a method for processing frozen fish paste with low sweetness and low glycemic index, combined with... Figure 1 As shown, the present invention includes the following processing steps: Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.02-0.06% sodium hexametaphosphate in 15-27% water at a water temperature of 50-60℃. Stir and disperse using a mixer at 200-500 rpm for 5-20 minutes until completely dissolved. Add 3-6% allulose and stir and disperse using a mixer at 200-500 rpm for 10-20 minutes until completely dissolved in water to form a stable solution with a pH of 6.3-6.8. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.1-0.2% sodium tripolyphosphate and 0.1-0.2% sodium pyrophosphate in 3-5% water at a water temperature of 20-30℃. Stir and disperse the solution for 15-30 minutes using a stirrer at 400-600 rpm until it is completely dissolved in water to form a stable solution with a pH of 10.0-10.4. S1-3.AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 10-30 minutes using a stirrer at 400-600 r / min until it is completely dissolved in water to form a stable solution with a pH value of 9.8-10.0. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. Step S2. Preparation of dehydrated fish paste: The raw fish is pre-treated by washing, removing the head, scales and internal organs, meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped bucket, fine filtration and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 40-50Hz, the moisture content of the dehydrated fish paste is 73-82%, and the temperature is below 10℃. Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Add approximately 600-750 kg of S3-1.60-75% dehydrated fish paste to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 80-120 r / min for 2-5 minutes to disperse the dehydrated fish paste evenly. S3-2. Add approximately 230-360 kg of the prepared 23-36% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.08 to -0.09 MPa, stir forward at low speed (80-120 r / min) for 2-5 min, let stand for 3-5 min to allow infiltration, and then stir in reverse for 2-5 min; stir forward at medium speed (120-180 r / min) for 1-3 min, let stand for 3-5 min to allow infiltration, and then stir in reverse for 1-3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber for hydration, and the pH value is 6.7-7.0. S3-3. Add approximately 10-20 kg of 1-2% oligosaccharides and approximately 10-20 kg of 1-2% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 80-120 r / min in the forward direction for 1-3 minutes and in the reverse direction for 1-3 minutes. Then turn on the vacuum to -0.08 to -0.09 MPa and stir at a medium speed of 120-180 r / min in the forward direction for 2-5 minutes and in the reverse direction for 2-5 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed (180-250 r / min) for 2-4 min. Then, turn off the carbon dioxide cooling and stir at low speed (80-120 r / min) for 1-3 min to produce slightly chilled fish paste at -4 to -7℃ with a moisture content of 75-78%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0032] In step S1 above, the water used to prepare the low-GI buffer antifreeze is pure water to remove metal ions. Solution A, solution B, and the AB mixture should all be used promptly after preparation. Solution B should be kept in reserve for no more than 2 hours, while solution A and the AB mixture should be kept in reserve for 4-8 hours.

[0033] In step S2 above, during the dehydrated fish paste preparation process, the meat extraction process involves three passes through a meat extractor with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture size. In the U-shaped bucket static rinsing process, the ratio of fish meat to ice water is 1:3-1:6, with an appropriate amount of flake ice added to control the temperature below 5℃.

[0034] In step S3 above, oligosaccharides include polydextrose, soybean oligosaccharides, fructooligosaccharides, galactooligosaccharides, and other similar raw materials.

[0035] To further explain the technical solution of the present invention, the present invention will be described in detail below through specific embodiments.

[0036] Example 1 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.03% sodium hexametaphosphate in 20% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 5% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.7. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: 0.15% sodium tripolyphosphate and 0.15% sodium pyrophosphate are dissolved in 5% water at a water temperature of 20-30℃. The solution is stirred and dispersed at 500r / min for 30min until it is completely dissolved in water to form a stable solution with a pH of 10.2. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.9. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0037] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 50Hz, the moisture content of the dehydrated fish paste is 73%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0038] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 680 kg of S3-1.68% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 300 kg of the prepared 30% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at a low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at a medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.9. S3-3. Add approximately 10 kg of 1% oligosaccharide (such as polydextrose) and approximately 10 kg of 1% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min for 3 minutes in the forward direction and then in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min for 5 minutes in the forward direction and then in the reverse direction for 5 minutes until the oligosaccharide and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0039] Example 2 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.06% sodium hexametaphosphate in 18% water at a water temperature of 50-60℃. Stir at 500 rpm for 5 minutes until completely dissolved. Add 3% allulose and stir at 500 rpm for 10 minutes until completely dissolved in water to form a stable solution with a pH of 6.4. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.1% sodium tripolyphosphate and 0.1% sodium pyrophosphate in 3% water at a water temperature of 20-30℃. Stir and disperse the solution for 15 minutes at 600r / min until it is completely dissolved in water to form a stable solution with a pH of 10.3. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 10 minutes using a stirrer at 600 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.8. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze for later use. The water used to prepare the low-GI buffer antifreeze is pure water with metal ions removed. Solutions A, B, and the AB mixture should be prepared fresh for use and used within 1-2 hours.

[0040] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 49Hz, the moisture content of the dehydrated fish paste is 74%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:4, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0041] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 730 kg of S3-1.73% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 120 r / min for 2 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 240 kg of the prepared 24% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.08 MPa, stir forward at low speed of 110 r / min for 2 min, let stand for 3 min to infiltrate, and stir in reverse for 2 min; then stir forward at medium speed of 170 r / min for 1 min, let stand for 3 min to infiltrate, and stir in reverse for 1 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, with a pH value of 6.8. S3-3. Add approximately 15 kg of 1.5% oligosaccharides, such as soybean oligosaccharides, and approximately 15 kg of 1.5% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 110 r / min in the forward direction for 1 min and in the reverse direction for 1 min. Then turn on the vacuum to -0.08 MPa and stir at a medium speed of 170 r / min in the forward direction for 2 minutes and in the reverse direction for 2 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 250 r / min for 2 min. Then, turn off the carbon dioxide cooling and stir at low speed of 110 r / min for 1 min to produce -4°C slightly chilled fish paste with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0042] Example 3 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.06% sodium hexametaphosphate in 27% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 6% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.5. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.2% sodium tripolyphosphate and 0.2% sodium pyrophosphate in 3% water at a water temperature of 20-30℃. Stir and disperse the solution for 30 minutes at 500r / min until it is completely dissolved in water to form a stable solution with a pH of 10.4. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.9. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0043] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 48Hz, the moisture content of the dehydrated fish paste is 75%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0044] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 600 kg of S3-1.60% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 360 kg of the prepared 36% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.9. S3-3. Add approximately 20 kg of 2% oligosaccharides, such as polydextrose, and approximately 20 kg of 2% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min in the forward direction for 3 minutes and in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min in the forward direction for 5 minutes and in the reverse direction for 5 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0045] Example 4 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.04% sodium hexametaphosphate in 21% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 4.5% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.6. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: 0.15% sodium tripolyphosphate and 0.15% sodium pyrophosphate are dissolved in 4% water at a water temperature of 20-30℃. The solution is stirred and dispersed at 500r / min for 30min until it is completely dissolved in water to form a stable solution with a pH of 10.2. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.9. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0046] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 48Hz, the moisture content of the dehydrated fish paste is 75%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0047] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 675 kg of S3-1.67.5% dehydrated fish paste was put into a carbon dioxide refrigerated vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-refrigeration and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 295 kg of the prepared 29.5% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.9. S3-3. Add approximately 15 kg of 1.5% oligosaccharides, such as polydextrose, and approximately 15 kg of 1.5% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min in the forward direction for 3 minutes and in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min in the forward direction for 5 minutes and in the reverse direction for 5 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0048] Example 5 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.02% sodium hexametaphosphate in 15% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 3% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.8. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.1% sodium tripolyphosphate and 0.1% sodium pyrophosphate in 5% water at a water temperature of 20-30℃. Stir and disperse the solution for 30 minutes at 500r / min until it is completely dissolved in water to form a stable solution with a pH of 10.0. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 10.0. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0049] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 49Hz, the moisture content of the dehydrated fish paste is 74%, and the temperature is below 10℃. In the meat extraction process, the meat is extracted three times with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish meat to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0050] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 750 kg of S3-1.75% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 230 kg of the prepared 23% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.7. S3-3. Add approximately 10 kg of 1% oligosaccharide (such as polydextrose) and approximately 10 kg of 1% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min for 3 minutes in the forward direction and then in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min for 5 minutes in the forward direction and then in the reverse direction for 5 minutes until the oligosaccharide and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0051] Example 6 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.06% sodium hexametaphosphate in 27% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 6% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.5. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.2% sodium tripolyphosphate and 0.2% sodium pyrophosphate in 3% water at a water temperature of 20-30℃. Stir and disperse the solution for 30 minutes at 500r / min until it is completely dissolved in water to form a stable solution with a pH of 10.4. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.9. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0052] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 48Hz, the moisture content of the dehydrated fish paste is 75%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0053] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 600 kg of S3-1.60% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 360 kg of the prepared 36% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.9. S3-3. Add approximately 20 kg of 2% oligosaccharides, such as soybean oligosaccharides, and approximately 20 kg of 2% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min in the forward direction for 3 minutes and in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min in the forward direction for 5 minutes and in the reverse direction for 5 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0054] Example 7 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.04% sodium hexametaphosphate in 21% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 4.5% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.6. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: 0.15% sodium tripolyphosphate and 0.15% sodium pyrophosphate are dissolved in 4% water at a water temperature of 20-30℃. The solution is stirred and dispersed at 500r / min for 30min until it is completely dissolved in water to form a stable solution with a pH of 10.2. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 9.9. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0055] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 48Hz, the moisture content of the dehydrated fish paste is 75%, and the temperature is below 10℃. In the meat extraction process, the fish paste is processed three times with a meat extraction machine with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish paste to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0056] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 675 kg of S3-1.67.5% dehydrated fish paste was put into a carbon dioxide refrigerated vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-refrigeration and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 295 kg of the prepared 29.5% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.9. S3-3. Add approximately 15 kg of 1.5% oligosaccharides, such as soybean oligosaccharides, and approximately 15 kg of 1.5% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min in the forward direction for 3 minutes and in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min in the forward direction for 5 minutes and in the reverse direction for 5 minutes until the oligosaccharides and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0057] Example 8 Step S1. Preparation of low-GI buffer antifreeze: S1-1.A Solution: Dissolve 0.02% sodium hexametaphosphate in 15% water at a water temperature of 50-60℃. Stir and disperse at 400 rpm for 20 minutes until completely dissolved. Add 3% allulose and stir and disperse at 400 rpm for 15 minutes until completely dissolved in water to form a stable solution with a pH of 6.8. Cool the solution to room temperature (20-30℃) at 0-4℃ for later use. S1-2.B solution: Dissolve 0.1% sodium tripolyphosphate and 0.1% sodium pyrophosphate in 5% water at a water temperature of 20-30℃. Stir and disperse the solution for 30 minutes at 500r / min until it is completely dissolved in water to form a stable solution with a pH of 10.0. S1-3. AB Mixture: Pour the prepared solution B evenly into solution A, and stir and disperse it for 30 minutes using a stirrer at 500 rpm until it is completely dissolved in water to form a stable solution with a pH of 10.0. Place it in an environment of 0-4℃ to cool it down to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use. The water used to prepare the low-GI buffer antifreeze agent is pure water with metal ions removed. Solutions A, B, and AB mixture should be prepared fresh for use and used within 1-2 hours.

[0058] Step S2. Preparation of dehydrated fish paste: The raw fish undergoes pretreatment such as cleaning, removing the head, scales, and internal organs, followed by meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped drum, fine filtration, and dehydration to prepare dehydrated fish paste. The dehydrator frequency is 49Hz, the moisture content of the dehydrated fish paste is 74%, and the temperature is below 10℃. In the meat extraction process, the meat is extracted three times with drum apertures of 5mm-4mm-4mm, arranged in descending order of aperture. In the static rinsing process with a U-shaped drum, the ratio of fish meat to ice water is 1:5, and an appropriate amount of flake ice is added to control the temperature below 5℃.

[0059] Step S3. Preparation of low-sweetness, low-glycemic index (GI) frozen fish paste: Approximately 750 kg of S3-1.75% dehydrated fish paste was put into a carbon dioxide-cooled vacuum mixer and stirred at a low speed of 100 r / min for 5 minutes under non-cooling and non-vacuum conditions to disperse the dehydrated fish paste evenly. S3-2. Add approximately 230 kg of the prepared 23% low-GI buffer antifreeze to a carbon dioxide refrigerated vacuum mixer. Under non-refrigeration conditions, turn on the vacuum to -0.09 MPa, stir at low speed of 100 r / min in the forward direction for 5 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 5 min; stir at medium speed of 150 r / min in the forward direction for 3 min, let it stand for 5 min to infiltrate, and then stir in the reverse direction for 3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration, and the pH value is 6.7. S3-3. Add approximately 10 kg of 1% oligosaccharide, such as soybean oligosaccharide, and approximately 10 kg of 1% sorbitol to a carbon dioxide-cooled vacuum mixer. Under non-cooling and non-vacuum conditions, stir at a low speed of 100 r / min in the forward direction for 3 minutes and in the reverse direction for 3 minutes. Then turn on the vacuum to -0.09 MPa and stir at a medium speed of 150 r / min in the forward direction for 5 minutes and in the reverse direction for 5 minutes until the oligosaccharide and sorbitol are evenly mixed, dissolved in the water of the surimi system, fully absorb water and fill the network structure, and firmly bind with the protein. S3-4. Under non-vacuum conditions, open the pressure valve to introduce carbon dioxide for cooling, and simultaneously stir at high speed of 220 r / min for 4 min. Then turn off the carbon dioxide cooling and stir at low speed of 100 r / min for 3 min to produce a slightly chilled fish paste at -7℃ with a moisture content of 75%. S3-5. After the slightly chilled fish paste is discharged, it is immediately fed into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is transferred to a plate quick-freezing machine at -30℃ or below and quick-frozen to a center temperature of -18℃ or below to prepare low sweetness and low glycemic index (GI) frozen fish paste. It is then transferred to a constant temperature cold storage at -18℃ or below for storage.

[0060] Comparative Example 1 The dosage is the same as in Example 1, but without the low-GI buffer antifreeze preparation process. It is added directly in the chopping process in the form of powder mixture according to the conventional industry surimi processing method. The moisture content of the surimi is controlled in conventional production. The temperature of the surimi after chopping is 15-20℃. The moisture content of the frozen surimi is 75%. After filling and bagging, it is quick-frozen at -30℃.

[0061] Comparative Example 2 The traditional method uses 4% sucrose + 4% sorbitol as a conventional commercial antifreeze agent, and 0.125% sodium tripolyphosphate + 0.125% sodium pyrophosphate as phosphate. Following the conventional industry method of surimi processing, it is added directly in powder form during the chopping process. The moisture content of the surimi is controlled in conventional production. The temperature of the surimi after chopping is 15-20℃, and the moisture content of the frozen surimi is 75%. After filling and bagging, it is quick-frozen at -30℃.

[0062] Comparative Example 3 The standard method uses 8% sucrose as a conventional antifreeze agent, and 0.125% sodium tripolyphosphate + 0.125% sodium pyrophosphate as phosphate. Following the conventional industry method for processing surimi, it is added directly during the chopping process in powder form. The moisture content of the surimi is controlled in conventional production. The temperature of the surimi after chopping is 15-20℃, and the moisture content of the frozen surimi is 75%. After filling and bagging, it is quick-frozen at -30℃.

[0063] Comparative Example 4 In step S2, during the preparation of dehydrated fish paste, the dehydrator frequency is 45Hz, and the moisture content of the dehydrated fish paste is 78%. In step S3, the moisture content of the frozen fish paste is 78%.

[0064] The remaining steps are the same as in Example 1, resulting in frozen fish paste with high moisture content, decreased gel strength, and reduced water retention during frozen storage.

[0065] Comparative Example 5 In step S2, during the preparation of dehydrated fish paste, the dehydrator frequency is 39Hz, and the moisture content of the dehydrated fish paste is 83%. In step S3, the moisture content of the frozen fish paste is 81%.

[0066] The remaining steps are the same as in Example 1, resulting in dehydrated fish paste with high moisture content, which leads to high moisture content in frozen fish paste, decreased gel strength, and decreased water retention during frozen storage.

[0067] Comparative Example 6 Step S1: Preparation of low-GI buffer antifreeze A solution: Sodium hexametaphosphate is dissolved in 10% water. Step S3: Preparation of frozen fish paste: Approximately 830 kg of 83% dehydrated fish paste and 15% low-GI buffer antifreeze are added to a carbon dioxide refrigerated vacuum mixer. The moisture content of the frozen fish paste is 70-71%.

[0068] The remaining steps are the same as in Example 1, resulting in frozen fish paste with a higher fish protein content. The concentration of the antifreeze is high and the amount of water used for dissolving is low, which leads to excessively high local concentrations during mixing and makes it difficult to dissolve and penetrate into the fish meat fibroin. The gel strength of the frozen fish paste is high in the early stage, but the protein denatures during freezing and storage, the gel strength decreases rapidly, and the antifreeze properties are weakened.

[0069] Comparative Example 7 Step S1: Preparation of low-GI buffer antifreeze A solution: Sodium hexametaphosphate is dissolved in 35% water. Step S3: Preparation of frozen fish paste: Approximately 530 kg of 53% dehydrated fish paste and 45% low-GI buffer antifreeze are added to a carbon dioxide refrigerated vacuum mixer. The moisture content of the frozen fish paste is 78-79%.

[0070] The remaining steps are the same as in Example 1, but more water is used to prepare a low-GI buffer antifreeze. Although this provides a medium to promote the dissolution and penetration of the antifreeze, it leads to a decrease in the amount of dehydrated fish paste, an increase in the moisture content of the frozen fish paste, and a decrease in the gel strength of the fish paste.

[0071] Comparative Example 8 In step S1, the low-GI buffer antifreeze solution A is prepared without the addition of sodium hexametaphosphate, and the solution pH is 6.9-7.1.

[0072] The remaining steps are the same as in Example 1. The stability of the low-GI buffer antifreeze solution A is slightly worse, the antifreeze stability of the frozen fish paste decreases during the freezing and storage process, and the moisture is easily lost.

[0073] Comparative Example 9 In step S1, the low-GI buffer antifreeze solution A is prepared using 0.08% sodium hexametaphosphate, with a solution pH of 6.1-6.2.

[0074] The remaining steps are the same as in Example 1. The resulting frozen fish paste has a decreased pH value, becoming weakly acidic, and its gel strength is reduced, resulting in insufficient elasticity when used to process fish paste products.

[0075] Comparative Example 10 In step S1, the low-GI buffer antifreeze preparation process involves dissolving sodium hexametaphosphate in solution A in 12% water and adding 2% allulose. In step S3, the frozen fish paste preparation process involves adding approximately 800 kg of 80% dehydrated fish paste and 19% low-GI buffer antifreeze to a carbon dioxide-cooled vacuum mixer, along with approximately 5 kg of 0.5% oligosaccharides such as polydextrose and approximately 5 kg of 0.5% sorbitol to the carbon dioxide-cooled vacuum mixer.

[0076] The remaining steps are the same as in Example 1, resulting in frozen fish paste with an excessively low proportion of antifreeze, which leads to decreased frozen storage stability, reduced gel strength, and easy water loss.

[0077] Comparative Example 11 Step S1: Preparation of low-GI buffer antifreeze agent. Sodium hexametaphosphate in solution A is dissolved in 25% water, and 8% allulose is added. Step S2: Preparation of dehydrated fish paste. The dehydrator frequency is 42Hz, and the moisture content of the dehydrated fish paste is 81%. Step S3: Preparation of frozen fish paste. Approximately 560 kg of 56% dehydrated fish paste and 38% low-GI buffer antifreeze agent are added to a carbon dioxide-cooled vacuum mixer. Approximately 30 kg of 3% oligosaccharides, such as polydextrose, and approximately 30 kg of 3% sorbitol are added to the carbon dioxide-cooled vacuum mixer.

[0078] The remaining steps are the same as in Example 1, resulting in frozen fish paste with an excessively high proportion of antifreeze, decreased myofibrillar protein content, weakened gel strength, and increased sweetness, which is not conducive to processing and application.

[0079] Comparative Example 12 In step S1, the low-GI buffer antifreeze preparation process involves dissolving sodium hexametaphosphate in solution A in 7% water without adding allulose. In step S3, the frozen fish paste preparation process involves adding approximately 860 kg of 86% dehydrated fish paste and 12% low-GI buffer antifreeze to a carbon dioxide-cooled vacuum mixer. Additionally, approximately 10 kg of 1% oligosaccharides, such as polydextrose, and approximately 10 kg of 1% sorbitol are added to the carbon dioxide-cooled vacuum mixer.

[0080] The remaining steps are the same as in Example 1, resulting in allulose-free frozen fish paste. However, the frozen storage stability is reduced, the gel strength is decreased, and it is extremely easy to lose water, thus shortening the storage period.

[0081] Comparative Example 13 In step S3, oligosaccharides are removed during the preparation of frozen fish paste; in step S3, 69% dehydrated fish paste is added.

[0082] The remaining steps are the same as in Example 1, resulting in frozen fish paste without oligosaccharides. However, the frozen storage stability is reduced, the gel strength is decreased, and it is extremely easy to lose water, thus shortening the storage period.

[0083] Comparative Example 14 Sorbitol is removed during the preparation of frozen fish paste in step S3; 69% dehydrated fish paste is added during the preparation of frozen fish paste in step S3.

[0084] The remaining steps are the same as in Example 1, resulting in frozen fish paste without sorbitol. However, the frozen storage stability decreased, the gel strength decreased, and the fish paste was extremely prone to water loss, leading to a shortened storage period.

[0085] Comparative Example 15 Sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate are removed during the preparation process in steps S1 and S3.

[0086] The remaining steps are the same as in Example 1, resulting in phosphate-free frozen fish paste. However, its frozen storage stability is reduced, gel strength decreases, and it is extremely prone to water loss and calcium deficiency. 2+ -ATPase is easily inactivated, shortening the storage period.

[0087] Comparative Example 16 In step S3, the vacuum is not turned on during the preparation of frozen fish paste.

[0088] The remaining steps are the same as in Example 1, resulting in frozen fish paste with insufficient antifreeze penetration, decreased antifreeze properties, reduced gel strength, and easy water loss, leading to increased Ca content. 2+ -ATPase is easily inactivated, shortening the storage period.

[0089] Comparative Example 17 In step S3, carbon dioxide refrigeration is not turned on during the preparation of frozen fish paste.

[0090] The remaining steps are the same as in Example 1, resulting in fish paste at 15-20℃. The plate quick-freezing time needs to be extended to cool down to -18℃ at the center. The slow freezing process leads to increased energy consumption and reduced production capacity. During the freezing process, ice crystals form slowly, causing mechanical damage to the protein structure, making it prone to freezing denaturation and quality decline.

[0091] Comparative Example 18 In step S3, during the preparation of frozen fish paste, carbon dioxide refrigeration is turned on to slightly freeze the fish paste to -10°C.

[0092] The remaining steps are the same as in Example 1, resulting in -10℃ micro-frozen fish paste, which shortens the plate quick-freezing time. However, the temperature is too low and the fish paste is too hard, which damages the carbon dioxide refrigeration vacuum mixer, shortens the life of the equipment, and is not conducive to production.

[0093] Comparative Example 19 The water used for preparing the low-GI buffer antifreeze in step S1 is conventional production water, and metal ions have not been removed.

[0094] The remaining steps are the same as in Example 1, resulting in frozen fish paste with reduced water retention and easy moisture loss during frozen storage.

[0095] Comparative Example 20 In step S2, the fish paste preparation process involves one round of meat extraction, with a roller aperture of 5mm.

[0096] The remaining steps are the same as in Example 1. The resulting fish meat particles are too large, the rinsing is not thorough, and there are residues of fish blood, water-soluble protein, and degraded enzymes. The antifreeze penetrates slowly, which leads to a decrease in the gel strength and whiteness of the frozen fish paste, as well as a decrease in its antifreeze properties, making it unsuitable for frozen storage and processing applications.

[0097] Figure 1 , Figure 2 The flowcharts show the processing flow of the low-sweetness, low-glycemic index (GI) frozen fish paste of this invention and the traditional frozen fish paste, respectively. The differences and advantages of the processes are as follows: (1) In this invention, allulose, oligosaccharides and sorbitol are used as antifreeze agents to replace sucrose, and phosphates are used to provide a stable water environment to prepare low-GI buffer antifreeze agents including solution A and solution B. Allulose stability and hydration are enhanced, and oligosaccharides and sorbitol are directly dissolved. This changes the traditional method of directly feeding powdered materials, and delivers them more fully and evenly to the inside of the fiber structure, the gaps between the protein network and the inside, so that they can play a role in their respective optimal areas and have a synergistic effect. (2) The present invention prepares dehydrated fish paste with low moisture content and combines it with low GI buffer antifreeze agent with pure water to remove metal ions, thereby regulating the moisture content of frozen fish paste, removing the negative effects of metal ions on proteins and enzymes in fish paste, and the pure water has a stronger binding capacity with proteins, promoting the hydration of allulose and enhancing water retention. (3) This invention uses a carbon dioxide refrigeration vacuum stirring device to process frozen fish paste, replacing the traditional chopping process. The relatively slow and flexible stirring process preserves the integrity of the fibrous structure in the fish paste, reduces the exposure of protein binding sites, and thus inhibits protein denaturation during frozen storage. Vacuum can promote the rapid penetration and delivery of antifreeze solution, strengthen the binding with water and protein, and improve water retention. Rapid and efficient refrigeration and shaping prepares micro-frozen fish paste. Through the maximum ice crystal formation zone, ice crystal growth is inhibited, thereby reducing freezing damage, strengthening the protection of the integrity of the fish paste protein structure, improving the quality of fish paste gel during frozen storage and processing, and shortening the subsequent plate quick-freezing time, increasing turnover speed and production capacity, which is conducive to improving production efficiency. By comprehensively using antifreeze raw materials and optimizing equipment processes, the application effect is highly adapted and synergistically improved, achieving reduced quantity and increased efficiency.

[0098] For Examples 1-8 and Comparative Examples 1, 2, and 3, the antifreeze properties and retention rates during frozen storage were tested, including the following indicators: 1. Gel strength determination: In accordance with GB / T 36187-2018 "Frozen Fish Paste" standard, fish paste gel was prepared, and gel strength was determined using a texture analyzer with a P5 spherical probe at a test speed of 1 mm / s. Ten parallel samples were tested per group. The gel strength was the product of the breaking distance and the breaking force, and the unit was g*cm.

[0099] 2. Water-holding capacity determination: Weigh (3.00±0.02) g of the fish paste sample, record the mass as m1, wrap it in double-layered filter paper, place it in a 50 mL centrifuge tube, and centrifuge at 3000×g for 15 min at room temperature. Weigh the fish paste after centrifugation as m2. The formula for calculating water-holding capacity is as follows: Water holding capacity (%) = m2 / m1 × 100 3.Ca 2+-ATPase activity assay: 3g of fish paste and 30 mL (w:v, 10-fold buffer) of 20 mmol / L Tris-HCl buffer (containing 50 mmol / L KCl, pH 7.0) were homogenized thoroughly using a high-speed homogenizer. The mixture was centrifuged (4℃, 9000 rpm, 10 min) to collect the precipitate, and this process was repeated twice. Five times (w:v) of the precipitate was added to 20 mmol / L Tris-HCl solution (containing 0.6 mol / L KCl, pH 7.0), and the mixture was homogenized thoroughly. After standing at 4℃ for 1 h, the mixture was centrifuged (4℃, 9000 rpm, 15 min) to obtain the supernatant, which was the myofibrillar protein. The Ca2+ content of the myofibrillar protein was measured using an ATPase assay kit. 2+ -ATPase activity is expressed as the amount of inorganic phosphorus released per unit of protein per unit time, in units of U / mg.

[0100] 4. Retention rate analysis: Retention rate of each index in each group = End-of-freezing index test value / Start-of-freezing index test value, unit: %.

[0101] For Examples 1-8 and Comparative Examples 1, 2, and 3, the sweetness and glycemic index (GI) of the main raw materials involved in the processing of frozen surimi and surimi products were compared. Data sources included books, standards, and domestic and international research literature, such as the GI value database for common Chinese foods listed in the book "Glycemic Index of Foods," and the classification of available carbohydrates in GB 28050-2011 National Food Safety Standard for Nutrition Labelling of Prepackaged Foods, which provides evidence for GI. Actual product GI values ​​still need to be determined by testing. This is only used to estimate the theoretical sweetness and glycemic index (GI) of the processed products. The contribution value is calculated based on the weight percentage of the raw material in the final product, using the following formula: Sweetness (%) = ∑(weight percentage of raw materials in the final product × sweetness coefficient) The sweetness coefficient and the unit of sweetness are both "sucrose equivalent (%)", which is the proportion of the sweetness intensity of a pure sucrose solution.

[0102] GI value

[0103] Total carbohydrates include all sugars, sugar alcohols, starch, etc.

[0104] The results are shown in Tables 1-7. Figures 3-5 As shown.

[0105]

[0106] comprehensive Figure 3 , Figure 4 , Figure 5 As shown in Tables 1 and 4, the differences between the embodiments of the present invention and the comparative examples in key frozen storage quality indicators are clearly demonstrated. After 12 months of frozen storage, the gel strength, water holding capacity, and Ca2+ of all samples were significantly improved. 2+ -ATPase activity showed a decreasing trend to varying degrees, but the initial values ​​of each indicator in the embodiments of the present invention and the retention rate of each indicator after 12 months of frozen storage were the highest. Examples 1 and 2 were more advantageous. Examples 3-8 were basically similar to Examples 1 and 2 with a slight decrease, but all showed excellent quality improvement and antifreeze stability compared with traditional commercial antifreeze agents and conventional antifreeze agents.

[0107] Gel strength retention rate (by Figure 3 (As shown in Tables 1 and 4): This directly reflects the elasticity and texture of surimi products and is one of the key indicators for judging the processing performance of frozen surimi. The initial gel strength of Examples 1-8 after freezing was approximately 530 g*cm or higher, and the gel strength retention rate after freezing was over 93%. Among them, the initial gel strength of Examples 1 and 2 was approximately 550 g*cm or higher, which is 10-14% higher than that of the comparative example of 480-500 g*cm. After freezing for 12 months, the gel strength retention rate reached 94-95%, which is 4-10% higher than that of the comparative example of 85-90%. Examples 1 and 2 were basically similar and significantly better than those of comparative examples 1, 2, and 3. Among the comparative examples, examples 1 and 2 were relatively similar and significantly better than those of comparative example 3. Example 1 and Comparative Example 1 use the same antifreeze raw materials and proportions. The difference lies in the addition of a two-layer process upgrade: pure water for preparing the low-GI buffer antifreeze and a carbon dioxide refrigerated mixer. This replaces the traditional method of mixing the raw materials in powder form in a chopper. The initial gel strength is increased by approximately 15%, and the gel strength retention rate after 12 months of frozen storage is improved by 3.9%, demonstrating significant advantages. This illustrates that simply using a low-GI healthy formula without upgrading the process cannot achieve the optimal antifreeze and quality improvement effect. The synergistic effect of the "pre-hydrated buffer antifreeze" and the "vacuum low-temperature permeation process" in this invention maximizes the protection and optimization of the formation and integrity of the protein gel network.

[0108] Water retention rate (by Figure 4As shown in Tables 2 and 4): This reflects the loss of juice after thawing and is one of the important indicators for judging the integrity of the protein structure of frozen surimi during frozen storage. The initial water-holding capacity of the examples and comparative examples was 96-98%, with a difference of 2%, which is basically consistent. However, the water-holding capacity of both examples decreased with the extension of frozen storage time. The water-holding capacity retention rate of the examples reached over 92%, with Examples 1 and 2 having a retention rate of 93-94%. In contrast, the retention rates of the comparative examples decreased rapidly. The retention rates of Comparative Examples 1 and 2 were only close to 90%, which was 2-4% lower than the examples. The retention rate of Comparative Example 3 was the lowest at 86.41%, which was about 8% lower than Example 1. The above shows that the process of the present invention can more effectively promote the dissolution and uniform distribution of components such as allulose, oligosaccharides, and sorbitol. The ternary composite effectively adjusts the water distribution, strengthens hydration, and builds a stronger "water-locking" network. At the same time, carbon dioxide refrigeration increases the freezing speed of surimi, inhibits ice crystal growth, and protects the integrity of the surimi fiber structure, thus synergistically improving the water retention capacity of surimi during frozen storage and enhancing its stability.

[0109] Ca 2+ -ATPase activity retention rate (by Figure 5 (As shown in Tables 3 and 4): One of the most sensitive biochemical indicators reflecting the cryogenic denaturation of myofibrillar proteins. Initial Ca0 in the examples and comparative examples. 2+ -ATPase activity remained relatively constant at approximately 0.73 U / mg, and decreased significantly with prolonged frozen storage, with a retention rate of 60-75%. This is about 20% lower than the retention rates of gel strength and water-holding capacity, indicating that Ca... 2 + -ATPase activity is sensitive and easily deactivated by freezing, which may affect the processing quality of frozen surimi. (Example: Frozen Ca...) 2 + - The ATPase activity retention rate reached over 71%, with the retention rates of Examples 1 and 2 reaching 72-75%, showing little difference. Compared with Comparative Example 1, which uses different processes under the same scheme, the retention rate was increased by about 9%, and compared with Comparative Examples 2 and 3, the retention rate was increased by about 7-14%, with an average of 10%. This strongly demonstrates that the process optimization of the present invention can significantly enhance the protective effect of the antifreeze on the protein structure.

[0110] The results in Tables 5, 6, and 7 visually demonstrate the comparison of sweetness and glycemic index (GI) between the embodiments of the present invention and the comparative examples in the processing of frozen surimi and its applications into surimi products, thus assessing the impact on end-consumer consumption. The raw materials used in the embodiments of the present invention—allulose, oligosaccharides (polydextrose, soybean oligosaccharides), and sorbitol—have significantly lower sweetness and glycemic index (GI) compared to sucrose, with a sweetness approximately 30-70% of that of sucrose. The raw materials are monosaccharides or dietary fiber, and the glycemic index (GI) is approximately 0.

[0111] Therefore, the sweetness of the frozen fish paste processed in the examples is approximately 2.7-6.0%, mainly concentrated in the range of 3.5-4.5%, all lower than that of Comparative Examples 2 and 3. Specifically, the sweetness of the frozen fish paste processed in Examples 1 and 2 is approximately 3.5-4.1%, a decrease of approximately 2-3% compared to the traditional commercial antifreeze agent in Comparative Example 2 and a decrease of 4-4.5% compared to the conventional antifreeze agent in Comparative Example 3, representing a reduction of 30-55%. When processed into fish paste products under the same scheme, the proportion of fish paste in mid-to-high-end products can typically reach 65%, with commonly used starches such as potato, cassava, and corn accounting for approximately 5%, and about 1.5% added for flavoring, along with basic ingredients such as oil, water, and seasonings. The sweetness of the fish paste products in the examples is approximately 3.3-5.4%, averaging approximately 4%, a decrease of 2-3% compared to the comparative examples, representing a reduction of 35-45%. This demonstrates that the antifreeze agent of the present invention has a significant advantage in reducing sweetness compared to traditional and conventional antifreeze agents, better presenting the true freshness of the fish meat and avoiding masking by exogenous high sweetness.

[0112] The glycemic index (GI) of the frozen surimi processed in the examples is 1.3-2.3, which can be considered 0, falling into the low GI category. Comparative Example 2, containing 4% sucrose and a traditional commercial cryoprotectant, has a GI value of 37-55, also falling into the low GI category. However, Comparative Example 3, containing 8% sucrose and a conventional cryoprotectant, has a GI value of 65-70, falling into the medium GI category. Considering the impact on the glycemic index of surimi products actually purchased and consumed by end consumers under the same processing method, the surimi products processed in the examples of this invention have a GI value of approximately 38-56, mainly concentrated in the 40-50-55 range, classifying them as low GI foods. Surimi products processed with traditional commercial cryoprotectants have a GI value of approximately 55-65-70, classifying them as medium GI foods. Surimi products processed by conventional surimi processing enterprises using cryoprotectants have a GI value of approximately 67-77-70, classifying them as high GI foods. This invention demonstrates that the synergistic use of allulose, oligosaccharides, and sorbitol as an antifreeze agent can effectively reduce the average glycemic index of the entire complex food system. The GI value of frozen surimi decreases by 35-63, and the GI value of processed surimi products decreases by 15-25, demonstrating the potential of low-GI foods, improving the health level of the final product, and better meeting the needs of a healthy diet.

[0113] In summary, this invention, through the synergistic effect of formula innovation and process innovation, resolves the long-standing technical contradiction in the frozen surimi industry between "high sugar for quality preservation" and "low sugar for health," simultaneously achieving the triple goals of improving antifreeze quality, reducing product sweetness, and realizing low-GI health attributes. It has significant technological advancement, clear health value, and broad prospects for industrial application.

[0114] While specific embodiments of the present invention have been described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and not intended to limit the scope of the present invention. Equivalent modifications and variations made by those skilled in the art in accordance with the spirit of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for processing frozen fish paste with low sweetness and low glycemic index (GI), characterized in that, All material proportions are calculated based on the mass ratio of the frozen fish paste to be processed, including the following steps: Step S1. Preparation of low-GI buffer antifreeze: Preparation of S1-1.A solution: Dissolve 0.02-0.06% sodium hexametaphosphate in 15-27% water at a water temperature of 50-60℃, stir at 200-500 rpm until completely dissolved, add 3-6% allulose, stir at 200-500 rpm until completely dissolved to form a stable solution with a pH of 6.3-6.8, and place in an environment of 0-4℃ to cool down to 20-30℃ for later use; Preparation of S1-2.B solution: Dissolve 0.1-0.2% sodium tripolyphosphate and 0.1-0.2% sodium pyrophosphate in 3-5% water at a water temperature of 20-30℃, stir at 400-600 r / min until completely dissolved to form a stable solution with a pH of 10.0-10.4, and set aside. S1-3. Preparation of AB mixture: Pour the prepared solution B evenly into solution A, stir at 400-600 r / min until completely dissolved to form a stable solution with a pH of 9.8-10.0, cool to 0-4℃ to prepare a low-GI buffer antifreeze agent for later use; Step S2. Preparation of dehydrated fish paste: The raw fish is pre-treated by cleaning, removing the head, scales and internal organs, meat extraction, dynamic rinsing with a rotary screen, static rinsing with a U-shaped bucket, fine filtration and dehydration. The frequency of the dehydrator is 40-50Hz, and dehydrated fish paste with a moisture content of 73-82% and a temperature below 10℃ is prepared. Step S3. Preparation of frozen fish paste with low sweetness and low glycemic index: S3-1. Put the 60-75% dehydrated fish paste prepared in step S2 into a carbon dioxide-cooled vacuum mixer and stir at 80-120 r / min until it is evenly dispersed under non-cooling conditions. S3-2. Add the 23-36% low-GI buffer antifreeze prepared in step S1 into a carbon dioxide refrigerated vacuum mixer. Turn on the vacuum to -0.08 to -0.09 MPa, stir forward at 80-120 r / min for 2-5 min, let it stand for 3-5 min to infiltrate, and stir in reverse for 2-5 min; then stir forward at 120-180 r / min for 1-3 min, let it stand for 3-5 min to infiltrate, and stir in reverse for 1-3 min, until the low-GI buffer antifreeze is fully absorbed and penetrates into the surimi fiber to carry out hydration and reach a material pH of 6.7-7.

0. S3-3. Add 1-2% oligosaccharides and 1-2% sorbitol to a carbon dioxide-cooled vacuum mixer, stir forward at 80-120 rpm for 1-3 minutes, then stir in reverse for 1-3 minutes; turn on the vacuum to -0.08 to -0.09 MPa, stir forward at 120-180 rpm for 2-5 minutes, then stir in reverse for 2-5 minutes, until the oligosaccharides and sorbitol are evenly mixed, dissolved in the surimi system water, fully absorb water and fill the network structure, and firmly bind with the protein; S3-4. Under refrigeration, stir at 180-250 r / min for 2-4 min, turn off the refrigeration, stir at 80-120 r / min for 1-3 min to make slightly chilled fish paste with a moisture content of 75-78% at -4 to -7℃; S3-5. After the slightly cooled fish paste is discharged, it is immediately put into the injection machine, injected into a plate shape and placed into an inner packaging bag. Then it is quickly frozen to below -18℃ to obtain the prepared low sweetness and low glycemic index frozen fish paste, which is stored in a constant temperature cold storage below -18℃.

2. The frozen fish paste processing method according to claim 1, characterized in that: The oligosaccharide mentioned in step S3-3 is one or more of polydextrose, soybean oligosaccharide, fructooligosaccharide or galactooligosaccharide.

3. The frozen fish paste processing method according to claim 1, characterized in that: In step S1-1, the mass ratio of sodium hexametaphosphate is 0.03%, the mass ratio of allulose is 5%, in step S1-2, the mass ratio of sodium tripolyphosphate and sodium pyrophosphate is 0.15%, in step S3-1, the addition ratio of dehydrated fish paste is 68%, in step S3-2, the addition ratio of low-GI buffer antifreeze is 30%, and in step S3-3, the addition ratio of oligosaccharides and sorbitol is 1%.

4. The frozen fish paste processing method according to claim 1, characterized in that: The water used to prepare the low-GI buffer antifreeze in step S1 is pure water with metal ions removed.

5. The frozen fish paste processing method according to claim 1, characterized in that: In step S2, during the dehydrated fish paste preparation process, the meat extraction process involves three passes through a meat extractor, with the roller apertures being 5mm-4mm-4mm in sequence.

6. The frozen fish paste processing method according to claim 1, characterized in that: In step S1, the A solution, B solution, and AB mixture of the low-GI buffer antifreeze must be used promptly after preparation. The standby time for B solution should not exceed 2 hours, and the standby time for A solution and AB mixture should be 4-8 hours.

7. The frozen fish paste processing method according to claim 1, characterized in that: In step S2, during the dehydrated fish paste preparation process, in the static rinsing step of the U-shaped bucket, flake ice is added to control the temperature below 5°C, and the ratio of fish meat to ice water is 1:3-1:6.

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