186 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.

The invention discloses high-strength oyster protein gel as well as a preparation method and application thereof, and belongs to the technical field of protein gel preparation. The oyster meat is used as a raw material, the oyster protein isolate is obtained by adopting an alkali-solution and acid-isolation method, and the oyster protein isolate is subjected to pre-solidification and high-temperature induced deep crosslinking at a low temperature for an ultra-long time, so that the gel property of the oyster protein isolate can be remarkably improved; the prepared oyster protein isolate gel has the characteristics of smooth surface, high gel strength, high elasticity and the like; according to the method, the aggregation degree, conformation and intermolecular interaction force of oyster protein can be regulated and controlled only by utilizing temperature, so that the oyster protein is induced to form high-quality protein gel. Besides, no organic chemical reagent or food additive is added in the preparation process, and NaCl is not added, so that the oyster protein isolate gel is pure in ingredient, high in safety and simple to operate, and has relatively high application value and industrialization potential.

The invention discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

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 an application of plasma activated water in a minced fillet product. The invention provides a preparation method of plasma activated water. The plasma activated water is prepared by a plasma generating device under certain parameters. The plasma activated water is added into the unrinsed surimi to replace part of added water in the traditional surimi product, so that the salt-reduced surimi product is prepared. The addition mode maintains the gel strength of the salt-reduced surimi product and effectively improves the color and luster of the product on the premise of maintaining the whole moisture content of the surimi product.

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 discloses a preparation method of a ganoderma spore oil grifola frondosa soft capsule based on a cold preparation method. The preparation method comprises the following steps: firstly, carrying out high-speed shearing and nanocrystallization treatment on grifola frondosa extract, selenium-enriched yeast, squalene and ganoderma lucidum spore oil for later use; and then melting gelatin, glycerol, water and cocoa shell extract at low temperature to obtain a gelatin solution, and finally preparing the soft capsule. According to the invention, on the basis of ensuring sufficient dissolution of the gelatin, the influence of the traditional gelatin melting temperature on the gel strength, the viscosity, the three-dimensional structure, the production stability and other performances and the application effect can be effectively avoided. Meanwhile, the ganoderma lucidum spore oil, squalene, grifola frondosa extract and selenium-enriched yeast are ingeniously combined, so that the content of a landmark component triterpenoid compound in the content is remarkably increased, and the metabolic detoxification capability of the liver and the anti-inflammatory and immune regulation effects of the body are enhanced.

The invention discloses a high-stability and low-sensitization 3D cell culture meat scaffold and a preparation method thereof, and belongs to the field of future food science and technology processing. The fish gelatin sodium alginate cell culture meat scaffold is prepared through covalent modification of sodium alginate with different concentrations, the problem that fish gelatin gel is unstable at 37 DEG C is remarkably improved, the gel strength is improved by about 282.42%, the hydrophilicity is remarkably improved, and the cell culture meat scaffold is suitable for being used for preparing the fish gelatin sodium alginate cell culture meat scaffold. Meanwhile, the release amount of mouse plasma histamine of intragastric sodium alginate covalently modified group fish gelatin is reduced by about 54.35%, and the release rate of beta-hexosaminidase of RBL-2H3 cells is reduced from 27.50% to 11.31%. The high-stability and low-sensitization cell culture meat scaffold is prepared from fish gelatin, sodium alginate and calcium chloride, the problem of low stability of a single fish gelatin cell scaffold is solved, and the potential sensitization risk of the cell culture meat scaffold is reduced.

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 provides a mineralized gel type physalis alkekengi leavening agent and application thereof in preparation of physalis alkekengi tofu. The method comprises the following steps: firstly, forming an EGCG-Ca < 2 + > complex from epigallocatechin gallate and tricalcium phosphate in soybean clear water, inducing TCP nanosheets to be self-assembled, and interpenetrating with a soybean protein network to construct a mineralized gel skeleton; the mineralized gel type sour slurry leavening agent is prepared by firstly preparing a skeleton, then immobilizing lactic acid bacteria in micropores of the skeleton and finally performing electrostatic grafting on soybean peptide, so that the gel strength, the water binding capacity, the flavor and the like of sour slurry bean curds are improved, and the nutrition and the quality of the bean curds are further improved.

The invention relates to the technical field of oilfield chemistry, and discloses nano-silicon-loaded phenolic resin reinforced jelly as well as a preparation method and application thereof. The method comprises the following steps: (1) mixing phenol and ethylenediamine according to a molar ratio of 1: (0.07-0.1), then adjusting the pH value to 8-10, then carrying out a first reaction on the obtained mixture, silane coupling agent modified silicon dioxide and a dispersion stabilizer at a first temperature, then cooling to a second temperature, and carrying out a second reaction to obtain a reaction solution I; (2) carrying out third reaction on the reaction solution I and a first formaldehyde solution to obtain a reaction solution II; and (3) carrying out fourth reaction on the reaction solution II and a second formaldehyde solution to obtain the nano-silicon loaded phenolic resin cross-linking agent. The nano-silicon-loaded phenolic resin reinforced jelly prepared by the method disclosed by the invention has obviously higher gelling strength and high-temperature-resistant stability.

The invention discloses a deacetylated konjac glucomannan composite hydrogel and a preparation method thereof, the raw materials comprise deacetylated konjac glucomannan, agar, guar gum and water, the water and polysaccharide powder are mixed according to a certain proportion, magnetically stirred for 15 minutes, then placed in a water bath kettle at 90 DEG C for water bath for 30 minutes, taken out and cooled to room temperature, and the deacetylated konjac glucomannan composite hydrogel is obtained. And refrigerating in a refrigerator at 4 DEG C for 24 hours. The high-elasticity deacetylated konjac glucomannan composite hydrogel is obtained by controlling the adding amount of raw material powder, the deacetylation degree, the stirring time, the water bath temperature and the water bath time, improving the problems of poor gel strength, overlarge viscosity and poor thermal stability of konjac glucomannan single gel and remarkably improving the elasticity and the water-holding capacity of the gel.

The present invention discloses a preparation method of Ganoderma lucidum spore oil and Grifola frondosa soft capsules based on a cold preparation method. First, Grifola frondosa extract, selenium-enriched yeast, squalene, and Ganoderma lucidum spore oil are subjected to high-speed shear nano-processing and then set aside; subsequently, gelatin is subjected to low-temperature gelation with glycerol, water, and cocoa shell extract to obtain a gelatin solution, and finally, soft capsules are prepared. While ensuring that gelatin is fully dissolved, the present invention effectively avoids the impact of traditional gelation temperature on gel strength, viscosity, three-dimensional structure, production stability, and other properties and application effects. At the same time, the Ganoderma lucidum spore oil and squalene, Grifola frondosa extract, and selenium-enriched yeast are cleverly combined to significantly increase the content of triterpenoid compounds, a characteristic component in the contents, thereby enhancing the liver's metabolic detoxification ability and the body's anti-inflammatory and immunomodulatory effects.

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 discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.

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 relates to a preparation method of a high-quality low-value marine fish surimi product, which comprises the following steps: S1, semi-unfreezing and dicing frozen hairtail surimi to obtain surimi blocks; s2, the minced fillet blocks are subjected to blending including empty blending, salt blending and seasoning blending in sequence, seasoning blended minced fillet is obtained, composite gel is added in the seasoning blending process, the composite gel is prepared by dissolving tamarind gum, konjac glucomannan and tea polyphenol according to the weight ratio of 1: 9: 0.1 with water, adjusting the pH value to 9-11, placing the mixture in a 85 DEG C water bath to be heated for 10 min and cooling; s3, filling the seasoned minced fillet into a casing for forming, then performing two-stage water-bath heating and shaping, and cooling with ice water to obtain the hairtail sausage. According to the invention, novel natural polysaccharide composite gel of tamarind gum-konjac glucomannan-tea polyphenol is added, and the composite gel can be subjected to dual binding action with myofibrillar protein and bound water of the surimi to form a uniform and compact three-dimensional network structure, so that the water binding capacity and the gel strength of the frozen surimi are improved, and the quality of the frozen surimi is improved.

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 belongs to the technical field of food biological processing, and particularly relates to oil-water double-gel bio-ink, a preparation method thereof and application of the oil-water double-gel bio-ink in probiotic multi-dimensional printing. Protein and polysaccharide react with each other to form hydrogel with better thixotropic restorability, higher viscoelasticity, higher thermal stability and excellent shear thinning capacity, and a proper amount of oil gel is further added to form double gel, so that a gel network structure can be changed, better gel strength and a better protection effect are provided, and the hydrogel can be applied to the field of medical treatment. The method has unique advantages when being applied to 3D printing of probiotic living cells, and the preservation and freeze-drying stability of the probiotics can be remarkably enhanced.

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 present invention provides a method for improving the gel strength of surimi products. Fresh fish is pretreated and successively subjected to meat extraction, rinsing, dehydration, and fine filtration, and then dihydromyricetin and / or EGCG are added. 0.1 - 0.5 parts of dihydromyricetin are added to every 100 parts of the finely filtered fish meat. After chopping and mixing evenly at 0 - 4°C and centrifuging to remove air bubbles, on the basis of the normal two-stage heating mode, a deteriorated two-stage heating mode is added. After the heat treatment is completed, it is quickly cooled in an ice-water bath to obtain surimi gel. The present invention discovers for the first time the anti-deterioration effect that dihydromyricetin can play in the processing of surimi products. It can be obtained from common natural raw materials (such as tengcha), is safe, easy to obtain, and economically feasible; it can help surimi products better resist gel deterioration that mainly occurs at 50°C - 70°C; the additive dihydromyricetin itself also has proven health care effects such as liver protection, antibacterial and anti-inflammatory, immune enhancement, antioxidant, and anti-thrombosis, which is conducive to the high-value development of surimi products.