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Shrimp protein-konjac glucomannan composite gel food, and preparation method thereof

A technology of konjac glucomannan and compound gel, which is applied in the directions of food ingredients, functions of food ingredients, food science, etc., can solve problems such as shortage, and achieve the effect of increasing added value, rich nutrition and low cholesterol

Inactive Publication Date: 2017-10-13
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defect of lacking shrimp processed food, the present invention provides a shrimp protein-konjac glucomannan composite gel food and its preparation method

Method used

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  • Shrimp protein-konjac glucomannan composite gel food, and preparation method thereof
  • Shrimp protein-konjac glucomannan composite gel food, and preparation method thereof
  • Shrimp protein-konjac glucomannan composite gel food, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The raw materials are as follows: Antarctic krill protein paste 85g, starch 15g, konjac glucomannan powder 5.3g, edible calcium hydroxide 0.53g, salt 3.9g, sugar 3g, water 190g.

[0030] Material preparation:

[0031] Minced Antarctic krill protein: Rinse shelled Antarctic krill muscle twice in ice water, chop and mix at low temperature (10°C and below) to obtain minced Antarctic krill protein. Store refrigerated for later use.

[0032] Konjac glucomannan gel: Dissolve 3.9g of salt and 3g of white sugar in water to obtain a seasoning solution; put 5.3g of konjac glucomannan powder into the seasoning solution stirred at high speed to make it completely dispersed without knots Lump phenomenon produces, stand still until konjac glucomannan powder fully swells, obtains konjac glucomannan gel 200g, for subsequent use.

[0033] Edible lye: add 0.53g of edible lye to 2g of water and dissolve to obtain edible lye.

[0034] Preparation methods include:

[0035] 1) Thaw the f...

Embodiment 2～3

[0041] Other process conditions and experimental steps are the same as in Example 1, but the ratios of Antarctic krill protein mince and konjac glucomannan gel are different, and Antarctic krill protein-konjac glucomannan composite gel food is obtained. It was tested, and the results of the performance test are shown in Table 1, the sensory test is shown in Table 2, and the water holding capacity test is shown in Table 3.

[0042] The test method is as follows:

[0043] Performance test: Take out the prepared Antarctic krill protein-konjac glucomannan composite gel food, place it at room temperature, let the temperature balance to room temperature, and then cut it into 25mm long fragments, hardness, adhesion, cohesion, Elasticity, stickiness and chewiness were directly measured by texture analyzer.

[0044] Sensory experiment: The Antarctic krill protein-konjac glucomannan composite gel food was sliced, and the sensory evaluation team conducted sensory evaluation on color, sm...

Embodiment 4

[0056] The raw materials are as follows: 20% shrimp protein powder, 10% starch, 8% konjac glucomannan powder, 0.01% edible alkali (gypsum powder), 1% salt, 1% white sugar, 0.1% ginger powder, 0.01% pepper powder %, the balance is water, and the percentage is the mass percentage accounting for the total amount of raw materials.

[0057] Material preparation:

[0058] Minced Antarctic krill protein: Rinse shelled Antarctic krill muscle twice in ice water, chop and mix at low temperature (10°C and below) to obtain minced Antarctic krill protein. Store refrigerated for later use.

[0059] Konjac glucomannan gel: Add salt, white sugar, ginger powder, and pepper powder into water to disperse to obtain a seasoning solution; put konjac glucomannan powder into the seasoning solution stirred at high speed to make it completely dispersed, without Agglomeration occurs, and the konjac glucomannan powder is left standing until the konjac glucomannan powder is fully swollen to obtain konja...

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Abstract

The invention provides a shrimp protein-konjac glucomannan composite gel food, and a preparation method thereof. The shrimp protein-konjac glucomannan composite gel food comprises, by mass, 20 to 80% of shrimp protein meal, 2 to 10% of starch, 1 to 8% of konjac glucomannan powder, 0.01 to 0.08% of an editable alkali, and the balance water. The preparation method comprises following steps: 1, shrimp protein meal and starch are mixed; 2, konjac glucomannan powder is added into water for mixing, an obtained mixture is allowed to stand for full swelling of konjac glucomannan powder, a shrimp protein meal-starch mixture obtained in step 1 is mixed with a konjac glucomannan gel obtained via full swelling; 3, the editable alkali is added for mixing; 4, an obtained mixed material is allowed to stand for 0.5 to 4h, extrusion moulding is carried out, steaming is carried out for 10 to 60min, an obtained product is cooled rapidly, and is subjected to rinsing in water so as to obtain a finished product. The shrimp protein-konjac glucomannan composite gel food possesses the special flavor of seafood; the single mouthfeel of konjac glucomannan gel is improved; food safety is high; the shrimp protein-konjac glucomannan composite gel food is convenient to store and transport, and can be taken as a main material or an accessory ingredient of a plurality of aquatic product protein food.

Description

technical field [0001] The invention relates to the field of shrimp processed food, in particular to a shrimp protein-konjac glucomannan composite gel food and a preparation method thereof. Background technique [0002] Globally, shrimps, such as Antarctic krill and Arctic krill, contain a huge amount, rich in protein, amino acid, fatty acid, astaxanthin and other nutritional active substances, and have become a new food resource researched and developed globally. Shrimp protein contains a variety of amino acids necessary for the human body, and has broad prospects for development and utilization. However, the autolysis of shrimp protein and excessive fluoride ions restrict the processing and utilization of shrimp, resulting in few processed products for human consumption. [0003] Konjac glucomannan has the potential to prevent hypertension, hyperlipidemia and other cardiovascular and cerebrovascular diseases and constipation, which is more in line with the dietary needs o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L29/00A23L29/30A23L33/00
CPCA23V2002/00A23L17/40A23L29/015A23L29/30A23L33/00A23V2200/30A23V2200/328A23V2200/3324A23V2200/318A23V2200/32
Inventor 刘志东汪一红陈雪忠王鲁民马庆保
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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