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Efficient calcium-loaded surimi product and preparation method thereof

A surimi product, high-efficiency technology, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of calcium dietary supplementation, calcium loss, calcium weak chemical reactivity, etc., to achieve rich biological activity and anti-aging Oxidative activity, reduced calcium loss, enhanced effective intake

Active Publication Date: 2022-04-05
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, even if the fish bone calcium is crushed to the nanometer level, the weak chemical reactivity of calcium is not enough to bind tightly with myofibrillar protein under harsh processing conditions such as high temperature treatment, which will eventually lead to the loss of calcium, which cannot be achieved through uptake. Adding surimi products to achieve the purpose of calcium dietary supplement

Method used

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  • Efficient calcium-loaded surimi product and preparation method thereof
  • Efficient calcium-loaded surimi product and preparation method thereof
  • Efficient calcium-loaded surimi product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First take 100 parts of surimi, 10 parts of fish bones and 1 part of plant polyphenols.

[0028] The grass carp bones were degreased in 1% (v / v) isopropanol solution for 6 hours, the degreasing temperature was 20°C, and the ratio of fish bone weight to isopropanol (degreasing agent) volume was 1:20. The degreased grass carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 8 hours to obtain nano-fishbone calcium particles with an average particle size of 10-200 nm.

[0029] Next, the nano-fishbone calcium particles obtained after pulverization were vacuum-assisted soaked in 0.5% (w / v) gallic acid solution for 3 hours, and the vacuum degree was 0.03 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca@polyphenol nanoparticles were ...

Embodiment 2

[0032] First take 100 parts of surimi, 5 parts of fish bones and 0.6 parts of plant polyphenols.

[0033] Degreasing silver carp bones in 1.5% (v / v) sodium hydroxide solution for 5 hours, the degreasing temperature is 20°C, and the ratio of the weight of fish bones to the volume of sodium hydroxide (degreasing agent) is 1:30. The degreased silver carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 10 hours to obtain nano-fishbone particles with an average particle size of 10-200 nm.

[0034] Next, vacuum-assisted soaking the pulverized nano fishbone calcium particles in 1% (w / v) catechin solution for 3 hours with a vacuum degree of 0.06 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca@polyphenol nanoparticles were obtained.

[00...

Embodiment 3

[0038] First take 100 parts of surimi, 10 parts of fish bones and 0.65 parts of plant polyphenols.

[0039] The tilapia fish bones were defatted in 3% (w / v) sodium carbonate solution for 8 hours, the degreasing temperature was 20°C, and the ratio of the weight of the fish bones to the volume of sodium carbonate (degreasing agent) was 1:40. The degreased silver carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 8 hours to obtain nano-fishbone particles with an average particle size of 10-200 nm.

[0040] Next, vacuum-assisted immersion of the nano fishbone calcium particles obtained after pulverization in 0.8% (w / v) proanthocyanidin solution for 4 hours, with a vacuum degree of 0.04 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca...

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Abstract

The invention discloses an efficient calcium-loaded surimi product and a preparation method thereof.The efficient calcium-loaded surimi product comprises surimi, fish bones and plant polyphenols, the plant polyphenols serve as a calcium modifier, Ca-coated polypheol particles with certain reaction activity are obtained, and calcium loading can be enhanced. According to the method disclosed by the invention, fish bone calcium is wrapped in a surimi gel system on the basis of a hydrogen bond bridging effect between polyphenol phenolic hydroxyl groups and myofibrillar protein amino groups, so that effective intake of calcium is enhanced, and calcium loss in a high-temperature processing process is reduced. The polyphenol not only can be used as a calcium modifier to play a binding role of nano calcium, but also can be used as a quality modifier to further enhance the processing and storage quality of the surimi product due to rich biological activity and antioxidant activity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of high-efficiency calcium-loaded surimi products, which can enhance the nutritional and gel properties of the surimi products. Background technique [0002] Surimi products are very popular among consumers due to their rich protein, low fat and unique viscoelastic properties. With the enhancement of people's health awareness, the existing surimi types are difficult to meet the needs of consumers because they are only used to supplement energy or have strong flavor characteristics (heavy salt and heavy spicy). Therefore, it is particularly important to further enrich the nutritional and functional value of surimi products. Dietary intake of calcium plays an important role in maintaining various physiological functions, metabolic activities and bone health of the body. Fish bones produced during surimi processing are one of the high-quali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23B4/20
Inventor 朱士臣金燕余佳莹王莹莹曲梦晗周绪霞丁玉庭相兴伟
Owner ZHEJIANG UNIV OF TECH
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