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Preparation method of hsian-tsao gum-surimi composite gel

A technology of jelly jelly gum and composite gel, which is applied in the direction of food ingredients as gelling agent, food ingredient as taste improver, food ingredients containing natural extracts, etc., can solve the problems of changing the texture and taste of composite gel, etc. To achieve the effect of weakening hydrophobic interaction, broadening the application range and improving quality

Inactive Publication Date: 2021-09-03
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Based on the existing technical problems and a large number of experimental studies, the present invention proposes a method for preparing jelly jelly gum-surimi composite gel, the purpose of which is to solve the problem of adding anionic polysaccharides and interacting with proteins during the preparation of composite surimi to change the composite gel Technical problems of texture and taste, broaden the application of jelly jelly gum in surimi gel products, and enrich product categories

Method used

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  • Preparation method of hsian-tsao gum-surimi composite gel
  • Preparation method of hsian-tsao gum-surimi composite gel
  • Preparation method of hsian-tsao gum-surimi composite gel

Examples

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preparation example Construction

[0033] A preparation method for jelly jelly gum-surimi composite gel, comprising the steps of:

[0034] Step 1) Empty chopping: Mix fresh surimi or frozen surimi (thawed at 4°C) with ice water and chop (100-1000rpm, 1-3min);

[0035] Step 2) Salt chopping: add edible salt according to the recipe and continue chopping (1000-5000rpm, 4-7min);

[0036] Step 3) Mix and chop: Add jelly gum and citric acid according to the recipe, chop and mix evenly (1500-4000rpm, 5-10min), finally add starch, moisture retention agent and seasoning, chop and mix well (1500-4000rpm, 2~5min);

[0037] Step 4) Forming: heat the compound prepared in step (3) at 20-45°C for 1-2 hours, and gelatinize at low temperature; after the compound is formed, heat it at 90-100°C for 20-60 minutes, and cook at high temperature; After cooling in the bath, it is cooled at 0-4° C. for 4-10 hours to obtain a composite surimi gel product with good texture and sensory properties.

[0038] The addition amount of variou...

Embodiment 1

[0049] A kind of jelly jelly gum-surimi composite gel product, comprising the following components: by mass percentage of surimi, jelly jelly gum 0.3%, edible salt 2%, starch 0.5%, citric acid 0.3%, moisture retaining agent 0.1% , seasoning 5%, ice water 5%.

[0050] The preparation method of described jelly gum-surimi composite gel, comprises the steps:

[0051] Step 1) Empty chopping: Weigh 200.00g of fresh surimi or frozen surimi (thawed at 4°C) and mix with 8.00g of ice water for chopping (500rpm, 2min);

[0052] Step 2) Salt chopping: add 4.00g of edible salt and continue chopping (4500rpm, 6min);

[0053] Step 3) Mixing and chopping: Weigh 0.60g jelly gum, 0.60g citric acid and dissolve in 2.00g ice water, add to the surimi prepared in step 2), chop and mix evenly (4500rpm, 6min), and finally add 1.00g Starch, 0.20g moisture retaining agent and 10.00g seasoning, chopped and mixed evenly (4000rpm, 4min).

[0054] Step 4) Forming: heat the compound prepared in step 3) a...

Embodiment 2

[0055] Embodiment 2: [step 1), 2), 4) with embodiment 1]

[0056] A kind of jelly jelly gum-surimi composite gel product, comprising the following components: in terms of surimi mass percentage, jelly jelly gum 0.5%, edible salt 2%, starch 0.5%, citric acid 0.3%, moisture retaining agent 0.1% , seasoning 5%, ice water 5%.

[0057] The preparation method of described jelly gum-surimi composite gel, comprises the steps:

[0058] [step 1), 2), 4) with embodiment 1]

[0059] Step 3) Mixing and chopping: Weigh 1.00g jelly gum, 0.60g citric acid and dissolve in 2.00g ice water, add to the surimi prepared in step 2), chop and mix evenly (4500rpm, 6min), and finally add 1.00g Starch, 0.20g moisture retaining agent and 10.00g seasoning, chopped and mixed evenly (4000rpm, 4min).

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Abstract

The invention belongs to the field of food processing, and relates to a preparation method of hsian-tsao gum-surimi composite gel. The preparation method comprises the following steps of performing air chopping on surimi, performing salt chopping, adding hsian-tsao gum and citric acid and performing mixing chopping, adding starch, a water retention agent and seasoning, performing mixing chopping, performing low-temperature gelation, performing high-temperature cooking, and performing cooling storage. The surimi gel is prepared from the following raw materials of 0.5 to 5 percent of hsian-tsao gum, 1 to 3 percent of edible salt, 0.5 to 5 percent of starch, 0.02 to 1 percent of citric acid, 0.02 to 0.3 percent of water retention agent, 1 to 8 percent of seasoning and 1 to 30 percent of ice water. Compared with a traditional surimi product, the hsian-tsao gum-surimi composite gel has the advantages that the hsian-tsao gum with unique gelation promoting property and good biological activity is added into the surimi, and the prepared composite surimi product has relatively good texture characteristics and sensory characteristics and has the nutritional function of the hsian-tsao gum.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and relates to a preparation method of surimi gel products. In particular, it relates to a preparation method of the jelly jelly gum-surimi composite gel. Background technique [0002] Jelly Grass, also known as Xiancao, is a kind of annual herb belonging to Lamiaceae, which is used for medicine and food. It tastes astringent, sweet and cold. , mainly produced in Guangxi, Guangdong and Taiwan. Jelly jelly gum (also known as jelly jelly gum) is an anionic heteropolysaccharide containing uronic acid structure extracted from the roots, stems and leaves of jelly jelly plant. It is rich in content and can produce synergistic thickening effect with starch to form a high thermal stability It is a non-toxic gel product, which is often used to make gel products such as Guiling jelly and black jelly. In addition, studies have shown that jelly jelly polysaccharides have biological acti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/10A23L29/206A23L29/212A23L33/105A23L33/125
CPCA23L17/70A23L29/212A23L29/206A23L33/125A23L27/10A23L33/105A23V2002/00A23V2200/242A23V2200/228A23V2200/15A23V2250/032A23V2200/14A23V2250/21A23V2250/5118A23V2300/14
Inventor 游刚牛改改曾达范和良张自然
Owner BEIBU GULF UNIV
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