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Water-retaining agent for squid surimi, and preparation method and application thereof

A technology of water-retaining agent and surimi, which is applied in the field of squid surimi water-retaining agent and its preparation, can solve the problems of lack of water retention and antifreeze performance, loss of elasticity of squid surimi, loss of squid surimi juice, etc. The effect of thawing juice loss, preventing freezing denaturation, and low equipment requirements

Inactive Publication Date: 2015-11-25
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The elasticity enhancer only plays the role of improving the gelling properties of squid surimi and improving the taste, and does not have water retention and antifreeze properties. During the frozen preservation of squid surimi, it will cause denaturation of squid protein and further reduce the gelation of surimi. performance, and when thawing, it will cause the loss of a large amount of squid surimi, making the squid surimi lose its elasticity and taste poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to 3% soybean protein powder, 0.01% transglutaminase, 3% seaweed oligosaccharide, 0.5% sodium caseinate, 1% sodium gluconate, 1% sorbitol, 1% sucrose ester, 0.1% calcium chloride , The balance is the mass percentage of the water. After weighing the components, first dissolve the seaweed oligosaccharides in the water, and then add transglutaminase, sodium caseinate, sodium gluconate, sorbitol, sucrose Stir the ester and calcium chloride evenly, add the soy protein powder at last, and disperse ultrasonically to obtain the squid surimi water retaining agent.

Embodiment 2

[0019] According to 5% soybean protein powder, 0.03% transglutaminase, 5% seaweed oligosaccharide, 1% sodium caseinate, 3% sodium gluconate, 1.5% sorbitol, 3% sucrose ester, 0.3% calcium chloride , The balance is the mass percentage of the water. After weighing the components, first dissolve the seaweed oligosaccharides in the water, and then add transglutaminase, sodium caseinate, sodium gluconate, sorbitol, sucrose Stir the ester and calcium chloride evenly, add the soy protein powder at last, and disperse ultrasonically to obtain the squid surimi water retaining agent.

Embodiment 3

[0021] According to 4% soy protein powder, 0.02% transglutaminase, 4% seaweed oligosaccharide, 0.6% sodium caseinate, 2% sodium gluconate, 1.2% sorbitol, 2% sucrose ester, 0.2% calcium chloride , The balance is the mass percentage of the water. After weighing the components, first dissolve the seaweed oligosaccharides in the water, and then add transglutaminase, sodium caseinate, sodium gluconate, sorbitol, sucrose Stir the ester and calcium chloride evenly, add the soy protein powder at last, and disperse ultrasonically to obtain the squid surimi water retaining agent.

[0022] The specific application method of the squid surimi water-retaining agent of the present invention is: adding squid surimi water-retaining agent with a quality of 3 to 5% of the squid surimi quality to the squid surimi, stir uniformly, and place after quick freezing at -55°C. Store in an environment below 18°C.

[0023] After the squid surimi added with the squid surimi water-retaining agent of the present...

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Abstract

The invention discloses a water-retaining agent for squid surimi. The water-retaining agent comprises the following components by weight: 3-5% of soy protein powder, 0.01-0.03% of transglutaminase, 3-5% of alga oligosaccharides, 0.5-1% of sodium caseinate, 1-3% of sodium gluconate, 1-1.5% of sorbitol, 1-3% sucrose esters, 0.1-0.3% of calcium chloride, and the balance of water. The water-retaining agent for squid surimi of the present invention uses readily available components at low cost, and is environment-friendly and secure; the components collaborate to effectively prevent freezing denaturation of squid surimi protein, reduce loss of thawed squid surimi juice, and improve adhesive properties and frozen quality of squid surimi; therefore, the water-retaining agent is worthy of popularization and application in refrigeration processing of squid surimi. The present invention also discloses a preparation method of the water-retaining agent for squid surimi; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

Description

Technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a squid surimi water retaining agent and its preparation method and application. Background technique [0002] Frozen surimi is a high-quality aquatic product processing raw material, mainly used to process surimi products, but with the shortage of high-quality surimi raw materials, there is an urgent need to develop alternative raw materials. With the continuous development of my country's offshore fishery production, squid has been recognized as one of the most promising aquatic product processing objects in China. Squid has the characteristics of huge yield, high protein content, no bone spurs, and easy processing. At the same time, it has the advantages of high whiteness, fine tissue, less inclusions, and no fishy smell. Therefore, processing squid into frozen surimi can increase the added value of squid One of the effective methods. [0003] But at present, whe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/333A23L29/00A23L17/50
CPCA23V2002/00A23V2200/23A23V2250/5488A23V2250/642A23V2250/636A23V2300/48
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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