CN105559032A - Special compound modified starch for quick-frozen fish balls - Google Patents
Special compound modified starch for quick-frozen fish balls Download PDFInfo
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- CN105559032A CN105559032A CN201510951023.5A CN201510951023A CN105559032A CN 105559032 A CN105559032 A CN 105559032A CN 201510951023 A CN201510951023 A CN 201510951023A CN 105559032 A CN105559032 A CN 105559032A
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- quick
- fish balls
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- frozen
- frozen fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 99
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 19
- 239000004368 Modified starch Substances 0.000 title abstract description 6
- 235000019426 modified starch Nutrition 0.000 title abstract description 6
- 150000001875 compounds Chemical class 0.000 title abstract 5
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 235000019698 starch Nutrition 0.000 claims abstract description 36
- 239000008107 starch Substances 0.000 claims abstract description 31
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 25
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 10
- -1 hydroxypropyl Chemical group 0.000 claims description 24
- 239000002131 composite material Substances 0.000 claims description 20
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 15
- 238000006467 substitution reaction Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000010257 thawing Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000005336 cracking Methods 0.000 abstract description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 abstract 3
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 abstract 3
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 abstract 3
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 abstract 3
- 238000013329 compounding Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 5
- 229920002752 Konjac Polymers 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 239000000252 konjac Substances 0.000 description 5
- 235000010485 konjac Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000007493 shaping process Methods 0.000 description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 2
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 101710145505 Fiber protein Proteins 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Fish Paste Products (AREA)
Abstract
The invention relates to the field of food processing and particularly relates to special compound modified starch for quick-frozen fish balls. The special compound modified starch for the quick-frozen fish balls is characterized by being prepared from the following raw materials in parts by weight: 30%-40% of cassava hydroxy propyl distarch phosphate and 60%-70% of cassava pre-gelatinized starch. According to the special compound modified starch, the freeze thawing stability of the quick-frozen fish balls can be improved, and the elasticity and whiteness are improved; the appearance and mouth feel of the quick-frozen fish balls are remarkably improved; compared with commercially available common fish balls, the frozen cracking rate is relatively low and the taste is relatively good; and by compounding the cassava hydroxy propyl distarch phosphate and the cassava pre-gelatinized starch, the stability and the taste of the quick-frozen fish balls are greatly improved. With the adoption of the hydroxy propyl distarch phosphate starch, the freeze thawing stability and the elasticity of the quick-frozen fish balls are improved, and tissue structures of the fish balls are uniform when the pre-gelatinized starch is used, so that the fish balls have good appearance and water holding capacity; and the special compound modified starch for the quick-frozen fish balls has a simple formula and the production cost of the fish balls is greatly reduced.
Description
Technical field
The present invention relates to food processing field, particularly the special built-up starch of a kind of quick-frozen fish ball.
(2) background technology
Oppress because of its meat is fine and smooth, nutritious, calorie value is low and be easy to the advantages such as digestion and like by consumers in general.But not easily preserve because the flesh of fish very easily addles, people have invented fish ball.Fish ball is the pellet food be processed into for primary raw material with fish gruel, and delicious flavour, is not fed up with eating more, is easy to preserve, instant edible, thus the dining table extensively appearing at people.
The subject matter of fish ball product comprises the reduction of freezing elasticity afterwards on the market at present, and easy dehydration cracking, taste bad in shelf life, after preserving a period of time, edible flavor degenerates.Manufacturer is many keeps elasticity by adding carragheen, but the contraction dehydration property of carragheen makes fish ball freeze-thaw stability extreme difference; Keep moisture by adding phosphatic method, but phosphatic interpolation can produce metal astringent taste youngster beastly, and the shortcomings such as fish ball local flavor worsens, institutional framework is coarse, colour generation is bad can be caused; Also have and make fish ball in shelf life, keep mouthfeel by adding the additives such as konjac glucomannan, but konjac glucomannan cost is higher, addition limits by cost, can not keep the mouthfeel of fish ball very well.Therefore functional in the urgent need to one, with low cost, healthy green additive improves this situation.
At present, the patent of quick-frozen fish ball aspect mainly relates to problem balanced in nutrition, as Chinese patent literature CN2011100776095 discloses a kind of processing method of vegetable fish balls, enrich taste, balanced nutritious by adding vegetable, but do not solve the problem of freeze-thaw stability difference between fish ball storage life.Patent CN2011103807856 discloses a kind of preparation method of amorphophalms konjac fish balls, improving matter structure mouthfeel, also added egg, Jing Of-thin pork, soybean protein isolate etc. simultaneously by adding konjac glucomannan, its complexity of filling a prescription, konjac glucomannan simultaneously, price is also higher, adds the cost of fish ball.Patent CN2015102044028 has supplied a kind of preparation method of fish ball, adds sea cucumber elite, agar-agar ester, albumen complex enzyme etc. in fish gruel, and formula is complicated and cost is high.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides the composite converted starch of a kind of quick-frozen fish ball, can improve the freeze-thaw stability of quick-frozen fish ball, improve outward appearance, mouthfeel etc., solves the negative issues such as fish ball shelf life is short, bursting by freezing.
The present invention is achieved through the following technical solutions:
The special composite converted starch of a kind of quick-frozen fish ball, its special character is: be made up of the raw material of following weight proportion: cassava hydroxypropyl PASELLI EASYGEL 30%-40%, cassava pre-gelatinized starch 60%-70%.
Preferably, the hydroxypropyl substitution value of described cassava hydroxypropyl PASELLI EASYGEL is 0.13-0.15.
When using the present invention to make quick-frozen fish ball, AA level fish is rotten: the weight ratio of composite converted starch is 100:(15-25), if the interpolation of composite converted starch is excessive, then fish ball can be caused excessively white, and mouthfeel is hardening, and the distinctive local flavor of fish ball is diluted reduction.
In raw material of the present invention, cassava hydroxypropyl PASELLI EASYGEL is ative starch by the etherification reaction of expoxy propane and phosphate is crosslinked generates composite modified starch, possesses the character of hydroxylpropyl groups, the gelatinization point of starch can be reduced, improve and stick with paste transparency, improve water holding capacity and the low-temperature stability of starch; Cross-linking reaction makes it have the character of crosslinked starch simultaneously, in higher temperature, low ph value and certain shear stability.Hydroxypropyl PASELLI EASYGEL possesses excellent thickening, freeze-thaw stability, be added in fish gruel, converted starch is filled uniformly, be distributed in fish ball system, the steric hindrance of hydroxypropyl plays the inhibition in a space, starch component is kept apart, prevent the gathering between them, thus reduce the aging of starch in fish ball system, during preservation can not affect mouthfeel because of the aging of internal starch composition; Meanwhile, in system, network structure is owing to meeting with the reinforcement effect of Hydroxypropyl Tapioca Starch gelatinization during sex change, and brings stable structure to fish ball, still has good matter structure proterties after freeze thawing.And hydroxypropyl PASELLI EASYGEL is stuck with paste fine and smooth, more preferablyly than general converted starch to be applied to as this production with flavour food of fish ball.
Cassava pre-gelatinized starch gelatinization point is low, before meat fiber protein heat denaturation, converted starch is gelatinization, the a large amount of bound water molecule of hydrophilic radical on its molecule, and these hydrones are fixed in network structure that myogen formed, albumen network structure and starch gelatinization system evenly, make fish ball have good profile and retentiveness.
Beneficial effect of the present invention:
1, the present invention can improve the freeze-thaw stability of quick-frozen fish ball, and improve elasticity and the whiteness of fish ball, obviously improve outward appearance and the mouthfeel of quick-frozen fish ball, Frost cleft rate is lower compared with commercially available common fish ball, and mouthfeel is better.
2, by cassava hydroxypropyl PASELLI EASYGEL, cassava pre-gelatinized starch composite, substantially improves stability and the mouthfeel of quick-frozen fish ball.Hydroxypropyl PASELLI EASYGEL starch adds freeze-thaw stability and the elasticity of quick-frozen fish ball, the uniform texture making fish ball of pre-gelatinized starch, makes fish ball have good profile and retentiveness.
3, converted starch wide material sources, the present invention fills a prescription simply, greatly reduces the production cost of fish ball.
(4) detailed description of the invention
Below by specific embodiment, the present invention will be further described, but be not limited thereto.
Embodiment 1
The special composite converted starch of a kind of quick-frozen fish ball, raw material components is as follows by weight ratio: hydroxypropyl substitution value is the cassava hydroxypropyl PASELLI EASYGEL 30% of 0.13, cassava pre-gelatinized starch 70%.
Make fish ball: fish gruel is thawed completely; Get the gruel of 100 portions of fishes, 1.5 portions of white granulated sugars and 2.5 portions of salt are dissolved in 15 portions of frozen water, dissolve completely after mixing, fall in fish gruel; Pour the fish gruel mixed into cutmixer, 15 portions of special composite converted starches of above-mentioned quick-frozen fish ball are added on Zhan Ban limit, limit; Beat routed shaping, each fish ball 10 grams; Boil 5 minutes; Package storage, is placed in-24 DEG C of preservations.
Embodiment 2:
The special composite converted starch of a kind of quick-frozen fish ball, raw material components is as follows by weight ratio: hydroxypropyl substitution value is the cassava hydroxypropyl PASELLI EASYGEL 30% of 0.15, cassava pre-gelatinized starch 70%.
Make fish ball: fish gruel is thawed completely; Get the gruel of 100 portions of fishes, 1.5 portions of white granulated sugars and 2.5 portions of salt are dissolved in 15 portions of frozen water, dissolve completely after mixing, fall in fish gruel; Cutmixer is poured in fish gruel previous step mixed into, and 15 portions of special composite converted starches of above-mentioned quick-frozen fish ball are added on Zhan Ban limit, limit; Beat routed shaping, each fish ball 10 grams; Boil 5 minutes; Package storage, is placed in-24 DEG C of preservations.
Embodiment 3
The composite converted starch of a kind of quick-frozen fish ball, raw material components is as follows by weight ratio: hydroxypropyl substitution value is the cassava hydroxypropyl PASELLI EASYGEL 30% of 0.15, cassava pre-gelatinized starch 70%.
Make fish ball: fish gruel is thawed completely; Get the gruel of 100 portions of fishes, 1.5 portions of white granulated sugars and 2.5 portions of salt are dissolved in 15 portions of frozen water, dissolve completely after mixing, fall in fish gruel; Cutmixer is poured in fish gruel previous step mixed into, and 25 portions of converted starches are added on Zhan Ban limit, limit; Beat routed shaping, each fish ball 10 grams; Boil 5 minutes; Package storage, is placed in-24 DEG C of preservations.
Subjective appreciation is evaluated by the evaluation group with subjective appreciation professional knowledge.To the main mouthfeel index of fish ball sample comprise hardness, elasticity, adhesiveness, viscosity acceptance level give a mark.Scoring criterion is according to following table.Sensory evaluation experiment is carried out after sample have passed through six freezing and thawing cycles.
Appraisal result is as shown in the table:
The made fish ball of example 1,2,3 carries out sensory evaluation, and experiment proves, fish ball obtained by example 1 higher by favorable rating, and therefore preferred hydroxypropyl PASELLI EASYGEL, its hydroxypropyl substitution value is 0.13, and the optimum addition of converted starch is 15 parts.
Embodiment 4:
The special composite converted starch of a kind of quick-frozen fish ball, raw material components is as follows by weight ratio: hydroxypropyl substitution value is the cassava hydroxypropyl PASELLI EASYGEL 35% of 0.13, cassava pre-gelatinized starch 65%.
Make fish ball: fish gruel is thawed completely; Get the gruel of 100 portions of fishes, 1.5 portions of white granulated sugars and 2.5 portions of salt are dissolved in 15 portions of frozen water, dissolve completely after mixing, fall in fish gruel; Cutmixer is poured in fish gruel previous step mixed into, and 15 portions of special composite converted starches of above-mentioned quick-frozen fish ball are added on Zhan Ban limit, limit; Beat routed shaping, each fish ball 10 grams; Boil 5 minutes; Package storage, is placed in-24 DEG C of preservations.
Embodiment 5:
The special composite converted starch of a kind of quick-frozen fish ball, raw material components is as follows by weight ratio: hydroxypropyl substitution value is the cassava hydroxypropyl PASELLI EASYGEL 40% of 0.15, cassava pre-gelatinized starch 60%.
Make fish ball: fish gruel is thawed completely; Get the gruel of 100 portions of fishes, 1.5 portions of white granulated sugars and 2.5 portions of salt are dissolved in 15 portions of frozen water, dissolve completely after mixing, fall in fish gruel; Cutmixer is poured in fish gruel previous step mixed into, and 15 portions of special composite converted starches of above-mentioned quick-frozen fish ball are added on Zhan Ban limit, limit; Beat routed shaping, each fish ball 10 grams; Boil 5 minutes; Package storage, is placed in-24 DEG C of preservations.
Claims (3)
1. the special composite converted starch of quick-frozen fish ball, its special character is: be made up of the raw material of following weight proportion: cassava hydroxypropyl PASELLI EASYGEL 30%-40%, cassava pre-gelatinized starch 60%-70%.
2. the special composite converted starch of a kind of quick-frozen fish ball according to claim 1, its special character is: the hydroxypropyl substitution value of described cassava hydroxypropyl PASELLI EASYGEL is 0.13-0.15.
3. the special composite converted starch of a kind of quick-frozen fish ball according to claim 1, its special character is: when making quick-frozen fish ball, and AA level fish is rotten: the weight ratio of described composite converted starch is 100:(15-25).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510951023.5A CN105559032A (en) | 2015-12-19 | 2015-12-19 | Special compound modified starch for quick-frozen fish balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510951023.5A CN105559032A (en) | 2015-12-19 | 2015-12-19 | Special compound modified starch for quick-frozen fish balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105559032A true CN105559032A (en) | 2016-05-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510951023.5A Pending CN105559032A (en) | 2015-12-19 | 2015-12-19 | Special compound modified starch for quick-frozen fish balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN105559032A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018112288A1 (en) * | 2016-12-16 | 2018-06-21 | Campbell Soup Company | Process-stable opacifying compositions for food products and methods |
| CN108477592A (en) * | 2018-03-27 | 2018-09-04 | 诸城兴贸玉米开发有限公司 | A kind of fast-freezing spring roll fillings stabilizer composite modified starch |
| CN111011762A (en) * | 2019-12-30 | 2020-04-17 | 泰州安井食品有限公司 | Preparation method and application of foaming minced fillet slurry |
| CN114468247A (en) * | 2022-01-14 | 2022-05-13 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
| CN115736205A (en) * | 2022-12-06 | 2023-03-07 | 大连工业大学 | Spanish mackerel fish ball modified by modified starch and preparation method thereof |
-
2015
- 2015-12-19 CN CN201510951023.5A patent/CN105559032A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 李丹辰: "淀粉及变性淀粉在鱼糜制品中的应用研究", 《科学养鱼》 * |
| 牛记者: "《浙江工业大学大学硕士学位论文》", 30 April 2012 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018112288A1 (en) * | 2016-12-16 | 2018-06-21 | Campbell Soup Company | Process-stable opacifying compositions for food products and methods |
| CN108477592A (en) * | 2018-03-27 | 2018-09-04 | 诸城兴贸玉米开发有限公司 | A kind of fast-freezing spring roll fillings stabilizer composite modified starch |
| CN111011762A (en) * | 2019-12-30 | 2020-04-17 | 泰州安井食品有限公司 | Preparation method and application of foaming minced fillet slurry |
| CN114468247A (en) * | 2022-01-14 | 2022-05-13 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
| CN114468247B (en) * | 2022-01-14 | 2022-12-23 | 江南大学 | Frozen stuffed fish ball with low soup loss and preparation method thereof |
| CN115736205A (en) * | 2022-12-06 | 2023-03-07 | 大连工业大学 | Spanish mackerel fish ball modified by modified starch and preparation method thereof |
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Application publication date: 20160511 |