143 results about "Gel strength" patented technology

The invention discloses a milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and a preparation method, relates to the technical field of animal feeds, and aims to solve the problems that a traditional feed is poor in palatability, nutrition release and physiological needs are mismatched, thermosensitive components are damaged by a high-temperature process and the like. And accurate release of nutrients is realized. The feed comprises an energy raw material, a protein raw material, intelligent response components (pH-sensitive sodium alginate microsphere loaded sodium butyrate / glutamine, temperature-sensitive xanthan gum-locust bean gum compound gel coated antibacterial peptide, and enzyme-sensitive lysine-lysine peptide bond cross-linked layer embedded glucose compound enzyme), a flavor system (vanillin microcapsules) and a konjac gum jelly matrix. A pH-temperature-enzyme triple response mechanism is adopted to adapt to the gastric acid gradient, body temperature fluctuation and pancreatin activity of suckling pigs; milk flavor slow release and nutrition release are in space-time synergy, and the ingestion frequency is increased by 40%; the konjac glucomannan matrix reduces dust, and the gel strength is greater than or equal to 750g / cm.

This invention discloses a high-strength oyster protein gel, its preparation method, and its applications, belonging to the field of protein gel preparation technology. Using oyster meat as raw material, this invention obtains oyster protein isolate through an alkali-dissolution and acid-precipitation method, and pre-coagulates the oyster protein isolate at ultra-long-term low temperatures. High-temperature induction of deep cross-linking significantly improves the gel properties of the oyster protein isolate. The prepared oyster protein isolate gel exhibits characteristics such as smooth surface, high gel strength, and high elasticity. This invention utilizes only temperature to control the aggregation degree, conformation, and intermolecular interactions of oyster proteins, thereby inducing the formation of a high-quality protein gel. Furthermore, the preparation process of this invention involves no organic chemical reagents or food additives, and no NaCl is added, resulting in a pure, safe, and simple oyster protein isolate gel formulation with high application value and industrialization potential.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The invention belongs to the technical field of contact lens care, and provides temperature-sensitive contact lens eye-moistening gel and a preparation method thereof. The temperature-sensitive contact lens eye-moistening gel is prepared from the following raw materials in parts by mass: a gel matrix, a surfactant, an osmotic pressure regulator, an active component, a chelating agent, a buffering agent and the balance of injection water, the composition of the gel matrix is defined. Chitosan, sodium hyaluronate and polyvinyl alcohol are compounded to serve as a gel matrix, a polyelectrolyte compound is formed, gelation time is shortened, gel strength and swelling resistance are improved, biocompatibility is improved, and drug-loaded delivery of active ingredients is achieved; the gel matrix and the surfactant are reasonably selected, the viscosity of the solution is increased, the gelation time is shortened, the excellent effect of relieving eye fatigue and dryness is achieved, the wearing comfort of the contact lens is remarkably improved, and the oxygen permeation effect of the contact lens is not obviously reduced after gel forming.

The invention relates to the field of konjak food, provides konjak gel food as well as a preparation method and application thereof, and aims to solve the problems of poor stability, insufficient brittleness and poor antibacterial property of existing konjak gel food. According to the gel food, phosphorylated konjac glucomannan serves as a main body, chitosan / microcrystalline cellulose composite filler, carrageenan, sodium alginate, calcium salt, citrate and other auxiliary materials are added, a multi-cross-linked network structure is constructed through the synergistic effect of multiple components, and the stability and mechanical performance of gel are remarkably enhanced. In the preparation process, a temperature gradient control strategy is adopted, and ordered construction and layer-by-layer curing of a gel network are achieved. The obtained product has high gel strength, excellent brittleness, low bleeding rate and excellent antibacterial performance, can be widely applied to functional food simulating the mouth feel of animal cartilage, and has good storage stability and sensory quality.

The invention discloses a mandarin fish prefabricated dish detection method and system and a computer readable storage medium. The mandarin fish prefabricated dish detection method comprises the following steps: acquiring a gel strength original value, an elasticity original value, a water activity original value, an RGB image, a temperature value and a bacteria amount original value of a sample; preprocessing the elasticity original value, the moisture activity original value, the RGB image and the bacteria amount original value to form a first feature vector and a second feature vector corresponding to the sample; calculating the first feature vector and the second feature vector by using a preset neural network model to obtain a first qualified weight corresponding to the sample; on the basis of the original gel strength value, the temperature value and a gel strength correction model, calculating a gel correction strength value corresponding to the sample, and on the basis of the gel correction strength value, obtaining a second qualified weight corresponding to the sample; and on the basis of the first qualified weight and the second qualified weight, calculating a qualified coefficient of the sample, and outputting a second signal value that the sample is unqualified.

The present invention relates to a modified citrus fiber product, wherein the modified citrus fiber product has a gel strength of from 30 SAG to 100 SAG and a degree of esterification of from 30% to 100%. The invention also relates to a method for producing said modified citrus fiber product. The present invention avoids the use of an activation step involving the conversion of trapped water-insoluble pectin to free water-soluble pectin using chemicals (e.g., acids) while still obtaining a suitable amount of free water-soluble pectin to produce a citrus fiber product having a gel strength (SAG) of between 30 SAG and 100 SAG. Avoiding such an activation step ensures that the intrinsic factors of the pectin contained in the modified citrus fiber product are comparable to those found in the natural citrus fiber source.

The invention discloses a cross-linking agent for gelation as well as a preparation method and application thereof, and relates to the technical field of working solutions for petroleum engineering, the cross-linking agent for gelation comprises the following components in percentage by mass: 10%-30% of multi-benzene-ring-containing long-chain polyboric acid, 5%-10% of polyethylene glycol, 4%-8% of alkali, 10%-25% of auxiliary ligand and the balance of water. The long-chain polyborate with a large steric hindrance structure is used for preparing the organic boron cross-linking agent, and the multi-head organic boron cross-linking agent with a long molecular chain is prepared through complex reaction of polyhydric alcohol, polymeric alcohol and the long-chain polyborate. According to the cross-linking agent which takes long-chain polyboronic acid containing multiple benzene rings as a main chain segment, at least one boron ion is linked on different benzene rings and comprehensively shows a macromolecular and multi-boron ion structure, not only can the concentration of vegetable gum cross-linked with the cross-linking agent be greatly reduced, but also the strength of formed gel is higher due to multi-point cross-linking in space.

The invention provides a Pickering emulsion with stable phycocyanin-rosmarinic acid conjugate and application of the Pickering emulsion in a surimi product, and the Pickering emulsion is characterized in that PC-Ra prepared by oxidizing rosmarinic acid with laccase and then covalently conjugating with phycocyanin is used as an emulsifier, corn oil is used as an oil phase, and five groups of emulsions from PC-Ra20 to PC-Ra40 are prepared through homogenization. The emulsion is added into surimi in proportion, and the surimi product is prepared through chopping and mixing, sausage filling and two-stage heating and can be used as a fat substitute to effectively fill and strengthen a gel three-dimensional network. Experiments show that the emulsion can overcome the gelation defect of the surimi caused by direct addition of grease, the PC-Ra30 group has the optimal effect, the gelation strength and the water binding capacity of the surimi can be remarkably improved, the cooking loss is reduced, and lipid is effectively delayed; according to the invention, bioactive components are combined with an emulsion technology, and an effective solution is provided for developing high-quality and high-added-value green surimi products.

The invention discloses a processing method for improving the quality of a surimi product by using a V-type starch-grease inclusion compound. The method comprises the following steps: preparing V-type starch, preparing a V-type starch-grease inclusion compound, blending raw materials, carrying out gradient thermal induction, cooling and shaping, carrying out vacuum exhausting and filling, and sterilizing. The V-type starch-grease inclusion compound is added into the surimi product, and the V-type starch can be embedded into a gel matrix after absorbing water and expanding, so that the flowability of water is effectively limited, the water-holding capacity of the surimi product is further enhanced, and the cooking loss is reduced; and pores in the gel can be physically filled and occupied, so that the gel network structure is more compact, the deformation resistance is improved, and the elasticity and the gel strength of the surimi product are enhanced, thereby optimizing the texture characteristics. The V-type starch-grease inclusion compound also effectively masks characteristic fishy smell substances of the surimi and releases specific flavor components of the starch-grease, so that the surimi product has better flavor characteristics.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

This invention discloses a method for preparing high-strength locust bean gum gel based on magnetized water, belonging to the field of food and materials science and technology. The method first magnetizes deionized water under a magnetic field strength of 300-500 mT to obtain magnetized water; then, using this magnetized water as a solvent, locust bean gum powder is dispersed, and after heating to swell and cooling to stand, a gel is formed. This invention modifies the solvent water through physical magnetization technology, significantly improving the gel strength, water retention, and thermal stability of locust bean gum gel without adding any chemical reagents. The process is green, safe, simple to operate, and low in cost, showing broad application prospects in the food industry, pharmaceutical carriers, and other fields.

The invention discloses a fish gelatin jelly gel performance evaluation method based on multi-scale correlation analysis, which comprises the following steps: extracting multi-scale characteristics of molecular characteristics, network structures and macro performance of three fish gelatin jellies, performing data correlation based on three dimensions of molecular characteristics-network structures-macro performance, and combining a stoichiometric analysis method to evaluate the gel performance of the fish gelatin jellies. And a multi-level systematic evaluation system is constructed. According to the method, data of molecular characteristics (secondary structure ratio, particle size, Zeta potential and amide A wave number), network structure (aperture size) and macroscopic performance (imino acid content and gel strength) are integrated to construct the relevance of molecular characteristics-network structure-macroscopic performance, and full-dimensional analysis of the quality of the fish gelatin jelly is realized for the first time. The method breaks through the limitation that the traditional method only depends on single indexes such as protein or collagen content and the like, and clarifies the regulation and control of molecular aggregation behavior, imino acid content and electrostatic interaction on the formation of a gel network.

The invention belongs to the technical field of food processing, and particularly relates to high-stability theanine soft sugar and a preparation method thereof. The preparation method comprises the following steps: S1, uniformly mixing theanine and a carboxylate polymer in water, adjusting the temperature to 30-40 DEG C and the pH value to 4-5, carrying out a heat preservation reaction for 25-35 min, and then carrying out vacuum drying, grinding and sieving to obtain a theanine inclusion compound; s2, mixing syrup prepared by heating and dissolving carbohydrates with the gel after swelling and gelatinizing, and boiling to form a sugar solution; and S3, fully mixing the theanine inclusion compound with the sugar solution, controlling the temperature at 65-75 DEG C, adding a metal compound buffer solution, uniformly stirring and mixing, carrying out injection molding, cooling and shaping, and drying to obtain the theanine soft sugar. By means of the collaborative design of inclusion protection and ion collaborative gel strengthening, the activity stability of theanine can be guaranteed, the gel strength and texture of the soft sweets are optimized, and the market competitiveness of products is improved.

The present application relates to a kind of preparation methods of deformation-resistant high-viscosity food gel, comprising: pure water, soy protein, TG enzyme proportionally sequentially mixed, using stirrer stirring, heating makes protein and TG enzyme fully crosslinking;Add vegetable oil, emulsify fully;Add potato starch, konjac flour, continue to stir until no lump;Mixture is placed in mold and shaped;Heat curing, put into refrigerator and store, obtain deformation-resistant high-viscosity food gel;Gel is placed in coating device, is smeared between any plant meat tissue, is placed in vacuum bag and is packaged, after secondary maturation shaping, form the multi-level structure of plant meat.The effect of protein and TG enzyme promotes gel formation and gel strength increase, by multi-component synergy, form multi-level, high-strength composite network structure, the obtained food gel is deformation-resistant, plastic, can effectively connect different plant protein tissue, also can improve the texture and taste of plant meat, improve the sensory diversity of plant meat.

The present application relates to a kind of methods for monitoring the change of gel strength in surimi thermal processing process based on hyperspectral imaging technology online, comprising: collecting the original hyperspectral data of surimi sample in heating process, and determining the gel strength of the surimi sample;The original hyperspectral data is pretreated;Based on the original hyperspectral data and gel strength after pretreatment, a data set is constructed;The data set is used to train and verify PLS model, and the gel strength prediction model is obtained;The gel strength prediction model is used to monitor the change of gel strength in surimi thermal processing process.The present application can realize the online, fast and non-destructive monitoring of gel strength in industrial surimi two-stage heating process.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The invention belongs to the technical field of cigarette capsules, and discloses a brittle cigarette capsule wall material suitable for high-speed dripping production and application of the brittle cigarette capsule wall material, the brittle cigarette capsule wall material is composed of mixed glue and soluble ionic salt, and the mixed glue is composed of gelatin, carrageenan and gellan gum; the capsule wall material formula for the brittle cigarette is suitable for high-speed dripping production, has the performance advantages that the viscosity is low to adapt to high-speed equipment, the gel strength is high to ensure the integrity of the capsule, the brittleness is excellent, small fragments are formed through pinching breaking to avoid blocking a smoke channel, and the production efficiency and the product quality of blasting beads can be remarkably improved.

The invention relates to the field of CO2 geological storage, and provides a CO2 leakage control agent and a preparation method thereof, a CO2 oil displacement method and an experimental device. Wherein the CO2 leakage control agent comprises the following components in percentage by mass: 3-7wt% of organic acid amide propyl dimethylamine, 3-7wt% of organic acid amide propyl dimethylamine and the balance of water; the nano polymer microspheres account for 0.5 to 1 weight percent; the soluble silicate accounts for 0.8 to 1.3 weight percent; the calcium chloride accounts for 0.8 to 1.3 weight percent; the auxiliary agent accounts for 2-3wt%; the water accounts for 86.4 to 92.9 weight percent; wherein the nano polymer microspheres are at least one of polyethylene nano microspheres, polypropylene nano microspheres and polystyrene nano microspheres. Compared with traditional silicate gel, the CO2 leakage control agent provided by the invention has the advantages that the gelling time of the gel is short, the gelling time of the gel is prolonged, and the gel strength is improved; and in addition, high strength can still be kept in a high-temperature and high-salt stratum, and degradation is not prone to occurring. The quality of gel precipitation increases in an exponential trend, the precipitation amount is large when the concentration of sodium silicate is high, and the precipitate becomes particles with compact structures.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The present application relates to a kind of double-core paper diaper water-absorbing material and its preparation method, belong to baby paper diaper field, the double-core paper diaper water-absorbing material includes acrylic acid 55-67 parts, salt-resistant anti-bonding auxiliary agent 10-14 parts, ammonium persulfate 1.4-1.7 parts, sodium sulfite 0.7-1.0 parts, glycerol 1-2.5 parts, aluminium sulfate 0.5-0.9 parts and ethanol 16-26 parts according to weight parts.The water-absorbing material is composed of water-absorbing core and coating layer.Amide group in water-absorbing core water-absorbing capacity is less affected by salt solution, after water absorption, water-absorbing core internal macromolecular network ionizes into ion pair, due to the difference between internal and external ion concentration produces greater osmotic pressure, can effectively improve the salt resistance and water-absorbing speed of water-absorbing material;The formation of coating layer further improves the salt resistance of water-absorbing material, and the gel strength of this coating layer is larger after water absorption, to avoid bonding agglomeration.

The invention relates to the technical field of food processing, in particular to low-viscosity sucking jelly with smooth taste and a preparation method of the low-viscosity sucking jelly. The invention provides an innovative solution aiming at the problems of too high gel strength, large viscosity, difficulty in sucking and strong oral cavity residual feeling caused by the use of a locust bean gum and xanthan gum compound system in the existing sucking jelly. Soluble soybean polysaccharide in a specific proportion is introduced into a system taking locust bean gum and xanthan gum as a gel basis, and a compact gel network is effectively weakened and reconstructed by utilizing an electrostatic repulsion effect generated by anion characteristics of the soluble soybean polysaccharide, so that the gel strength and apparent viscosity of a product are reduced on the premise that the overall stability is not influenced, and the stability of the product is improved. The flowability and the smoothness are improved. The sucking jelly prepared by the method is easy to suck, fresh and cool in taste and quick in flavor release, and has a good market application prospect.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The invention discloses a green water-saving processing method for improving the gel strength and whiteness of surimi, which comprises the following steps: S1, chopping the head and tail of a raw material fish, bloodletting, scaling, removing internal organs, cleaning, slicing, peeling, separating meat, infiltrating with ice water, and filtering to obtain wet surimi; s2, squeezing and dehydrating the minced fish in the wet state in a horizontal mechanical squeezing and dehydrating machine to obtain pre-dehydrated minced fish with the water content of 74-76wt%; and S3, finely filtering the pre-dehydrated minced fish prepared in the step S2, removing residues, dehydrating, adding an antifreeze agent, chopping, controlling the water content to be 80wt%, bagging, and quickly freezing to obtain the frozen minced fish. The method can solve the problems that in the traditional rinsed minced fillet processing process, rinsing wastewater is discharged, nutritional ingredients are seriously lost, unrinsed minced fillet is poor in gel forming ability, low in gel strength and poor in whiteness, and the quality is deteriorated in the freezing storage process.

The application discloses a kind of environment-friendly self-degradable crosslinking gel for medium-temperature geothermal well leak stoppage and a preparation method thereof, and the raw materials for preparing the environment-friendly self-degradable crosslinking gel for medium-temperature geothermal well leak stoppage are composed of the following components in weight percentage: 100 parts of water, 1.2-1.5 parts of gelling agent, 1.5-2.5 parts of delayed crosslinking agent, 0.1-0.3 parts of crosslinking control agent, 1-3 parts of reinforcing agent, and 0.5-1.5 parts of stabilizer; wherein, the raw materials of the delayed crosslinking agent include wood powder, diatomite, zirconate crosslinking agent and temperature-sensitive material. The environment-friendly self-degradable crosslinking gel provided by the application has the characteristics of adjustable crosslinking time, high gel strength, good environmental performance, etc., and can automatically degrade, causing little damage to geothermal reservoirs, achieving the goal of both stopping geothermal well leakage formation and protecting thermal reservoirs, and is a kind of environment-friendly self-degradable crosslinking gel leak stoppage technology suitable for medium-temperature geothermal energy exploration and development.

The invention relates to the technical field of food colloid modification and food processing, in particular to a modified gelatin raw material, a preparation method and application of the modified gelatin raw material in soft sweets. The preparation method of the modified gelatin raw material comprises the following steps: mixing a gelatin base material with water to prepare a gelatin solution, and adding neutral protease for enzymolysis to obtain enzymatic hydrolysate; cooling the enzymatic hydrolysate, adding glutamine transaminase, and stirring for reaction to obtain a mixture A; the mixture A is subjected to spray drying, powder is collected, smashed and sieved, and the modified gelatin raw material is obtained. Through composite modification, high gel strength (250-280 Bloom), excellent emulsion stability (greater than or equal to 95%) and fresh and cool taste (low stickiness) are simultaneously realized on the basis of a single gelatin raw material, and the performance indexes are comprehensively superior to those of unmodified and single modified gelatin; the soft sweets prepared from the modified gelatin material are good in elasticity, not sticky to teeth and good in flavor release.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

The application discloses a method for ultrasonic regulation and control of functional properties of acidified cannabis sativa L. protein and application thereof. The application fully hydrates the cannabis sativa L. protein under acidification conditions, combines ultrasonic pretreatment, and performs heat induction to make the protein have ordered aggregation with enriched beta-folding, and meanwhile, improve the functional properties of the protein: the gel strength is 12.37 g under 60% ultrasonic power, which is about 33% higher than that of a non-ultrasonic control, the cohesiveness is 8.6 g, the emulsion stability is 185.89 min, which is about 2.6 times higher than that of the non-ultrasonic control, the apparent viscosity is improved and presents shear thinning behavior (power law index n1 < 1), and the strain breakage resistance is enhanced. The method can simultaneously regulate and control the ordered aggregation degree, gel property, emulsification and rheological property of the cannabis sativa L. protein, is suitable for strong acid type plant protein beverages, acid emulsions and high-acid gel food systems, and has the advantages of simple process, green safety and the like.

The novel preparation process comprises the following steps: preparing minced squid, preparing squid stuffing, carrying out water bath, cooling, shaping, wrapping bread crumbs with prepared minced squid gel rings, and putting the wrapped bread crumbs into a frying pan to be fried, so as to obtain the crispy squid rings. The squid surimi gel prepared by the preparation process is strongest in gel strength and better in water holding capacity, keeps the delicate flavor of squids, improves the taste, is relatively simple to prepare, and has very important significance and wide prospects.