CN109674028A - A kind of novel compound thickener for surimi product - Google Patents
A kind of novel compound thickener for surimi product Download PDFInfo
- Publication number
- CN109674028A CN109674028A CN201910174447.3A CN201910174447A CN109674028A CN 109674028 A CN109674028 A CN 109674028A CN 201910174447 A CN201910174447 A CN 201910174447A CN 109674028 A CN109674028 A CN 109674028A
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- Prior art keywords
- thickener
- compounding
- compounding thickener
- starch
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002562 thickening agent Substances 0.000 title claims abstract description 111
- 235000019465 surimi Nutrition 0.000 title claims abstract description 47
- 150000001875 compounds Chemical class 0.000 title claims description 16
- 238000013329 compounding Methods 0.000 claims abstract description 80
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- 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 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 16
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 229940046240 glucomannan Drugs 0.000 claims abstract description 16
- 239000000252 konjac Substances 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 239000003292 glue Substances 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims description 39
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000009833 condensation Methods 0.000 claims description 10
- 230000005494 condensation Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 4
- 238000004925 denaturation Methods 0.000 claims description 4
- 230000036425 denaturation Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 7
- 241001312219 Amorphophallus konjac Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 44
- 235000013527 bean curd Nutrition 0.000 description 21
- 244000297694 fish poison bean Species 0.000 description 20
- 239000000463 material Substances 0.000 description 15
- 238000005303 weighing Methods 0.000 description 14
- 229920000881 Modified starch Polymers 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000004368 Modified starch Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000019426 modified starch Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000004088 simulation Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229940005740 hexametaphosphate Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of compounding thickeners for surimi product, it includes konjac glucomannan, carragheen, three praise glue, condense polysaccharide, sodium carbonate, each ingredient of maltodextrin and its product account for: konjac glucomannan 20-30%, carragheen 10-15%, three praise glue 8-12%, condense polysaccharide 8-12%, sodium carbonate 4-6%, maltodextrin 25-50%, the compounding thickener need to be mixed in a certain proportion before with water, starch filled object is proportionally added into after standing, mixed-forming, the formula passes through scientific and reasonable compounding, easily mixing, it adds easy to use, surimi product moisture holding capacity can be improved, reduce product cost, improve organoleptic quality, it has a good application prospect.
Description
Technical field
The present invention relates to a kind of food to compound thickener, and in particular to a kind of compounding thickening that can be applied to surimi product
Agent.
Background technique
Surimi product is widely used in the food industry, both can be used as the raw material auxiliary material of food manufacturing, can also have been made
The raw-food material directly processed for catering trade.In recent years, with the development of China's fishery and processing technology, in addition China resident receives
Entering, level of consumption continuous improvement, people are continuously increased the market demand of full of nutrition, convenient frozen surimi,
The surimi product industry in China makes significant progress, and by single varieties such as past production squid ball, shrimp balls, develops to mechanization
The surimi product and Frozen Prepared Food for producing a series of new top grade, such as fish bean curd, fish ball, fish sausage, fish meat sausage, mould
The surimi products such as quasi- crab meat, simulation shrimp, simulation shellfish column, breaded fish stick, bamboo wheel.
Surimi product is produced from producer to consumer is edible can generally freeze by freezing, the process to boil, surimi product
Storage can more easily lead to the denaturation of myofibrillar protein, and then cause product bullet since muscle fibril has largely all ruptured
Property decline, the use environment of surimi product is generally the scenes such as chafing dish, spicy soup, and temperature is generally at 90 DEG C or more, minced fillet system
Product will appear part aqueous protein at such temperatures and be aggregated among salt soluble protein because heated, cause salt molten
Property protein ot-yet-hardened just precipitates, thus affect gel networks be uniformly distributed cause product elasticity further under
Drop.And manufacturer causes mouthfeel bad in order to avoid elasticity of the surimi product in the case where freezing storage and high temperature are cooked reduces
Problem can generally add thickener wherein, can not only extend the shelf-life of surimi product, moreover it is possible to increase the elasticity of surimi product
Make its mouthfeel more preferably.
But nowadays its thickener of frozen surimi generally adds konjac glucomannan, sodium carboxymethylcellulose, xanthan gum, locust tree
The thickeners such as bean gum are used in compounding to increase its elasticity and mouthfeel with its one or two, but thickener no matter use it is a kind of or
It two kinds, all occur the problem that
If 1, being to ensure that the mouthfeel of surimi product, it is too short to will lead to its storage time, apt to deteriorate.
2, increase storage time to extend the shelf life, then it is excessive to will lead to single thickener additive amount, can not only draw
The surimi product quality that rises, nutrition, the negative effect of mouthfeel etc. can also impact the health of people, or individually add again
Adding preservative agent but so also can the health of nutrition and people to surimi product cause deleterious effect.
To solve this problem and cater to consumer it is higher and higher mouthfeel requirement, the present invention by profession research and development and
Reasonable proportion, polysaccharide, the meals that provided compounding thickener can be solved perfectly the freeze denaturation problem of albumen, while add
The colloid of food fiber-like can improve chafing dish material product quality.
Summary of the invention
The purpose of the present invention is to provide a kind of surimi product compounding thickeners.Compounding thickener of the present invention exists
The undesirable features such as surimi product freeze denaturation are effectively overcome in surimi product application, and increase product mouthfeel out.The present invention
Glue, condensation polysaccharide, sodium carbonate, maltodextrin are praised by addition konjac glucomannan, carragheen, three, adds polysaccharide, the water of science collocation
The colloid of cellulose of solubleness class can improve chafing dish material mouthfeel, promote chafing dish material nutritive value.
Goal of the invention of the invention is achieved through the following technical solutions: a kind of compounding thickener for surimi product, should
Compounding thickener is made of following raw material components by weight percentage: konjac glucomannan 20-30%, carragheen 10-15%, three praise glue 8-
12%, polysaccharide 8-12%, sodium carbonate 4-6%, maltodextrin 25-50 % are condensed.
Further, it is grouped as preferred present invention compounding thickener by the group of following weight raw material: konjac glucomannan 28%,
Carragheen 14%, three praises glue 11%, condensation polysaccharide 9%, sodium carbonate 5%, 33 % of maltodextrin.
Further, the application method of present invention compounding thickener: present invention compounding thickener and water, converted starch are pressed
Certain proportion obtains compounding thickener slurry and is added into additional amount in surimi product again to be 15-25% after being mixed with beating.
Further, the present invention compounding thickener slurry is made of following raw material components by weight percentage: compounding
Thickener 2-7%, water 60-70%, converted starch 15-40%.
Further, it is made of as preferred present invention compounding thickener slurry following raw material components by weight percentage:
Compound thickener 2.5%, water 72.5%, converted starch 25%.
Further, it is described compounding thickener slurry in converted starch are as follows: cornstarch, wheaten starch, pea starch,
One of tapioca, potato starch or a variety of starch are with phosphorus oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate
For crosslinking agent, sodium hydroxide is catalyst, carries out being crosslinked manufactured crosslinked starch to starch.
Further, compounding thickener slurry the production method is as follows: in proportion weigh compounding thickener, water, converted starch,
Thickener will will be compounded after 10-15 DEG C of water temperature tune and water is added in beater tub, 2000-3000 turns to beat in 2min, 10min is stood,
Then converted starch is being added into beater tub, is beating and can be prepared by compounding thickener slurry.
The gel strength that compounding thickener is formed in low temperature has a great impact to its holding time, and gel strength has greatly
Conducive to the holding time for increasing surimi product, if individually surimi product can be made with the thickener that can form heat irreversible gel
In low temperature, gel strength not enough reduces holding time of surimi product, if individually with the thickening that can form heat-convertible gel
Agent, which can then reduce gel strength, makes surimi product without elasticity, influences its appearance and mouthfeel.It is higher and higher to can not meet consumer
Mouthfeel requirement, the present invention is in compounding thickener by reasonably matching, and no matter at room temperature or heating steaming the gel of formation
Higher gel strength is all kept when boiling, is allowed to that mouthfeel bullet is crisp, taste is strong, and boiling will not dissolve or soft rotten long.
Konjac glucomannan, carragheen, three are praised glue, condensation polysaccharide, sodium carbonate, maltodextrin and pass through section by present invention compounding thickener
Reasonable compounding is learned to reach synergistic function, the present invention can increase the hardness of surimi product and the compactness of tissue, make
It is convenient for forming operation and extends the holding time, can also increase the elasticity and fine and smooth degree of surimi product, be allowed to mouthfeel bullet
It is crisp, taste is strong, while because synergistic function can reduce thickener additive amount, improve surimi product moisture holding capacity,
Improve organoleptic quality.
Appearance is not recessed when being processed using the minced fillet of present invention compounding thickener, and moisture retention is well freezed and thawed after processing
Lower gel be able to maintain stable article and aging phenomenon will not be generated, the guarantor of surimi product can be extended to a certain extent
Deposit the time.
The present invention compound thickener using when be mixed with converted starch and water and compound thickener slurry, it can be enhanced
Gelling ability, the interior tissue for making surimi product more closely, make its appearance in processing not be recessed, moisture retention is good after processing
Freezing and the lower gel that thaws be able to maintain stable article and aging phenomenon will not be generated, reduce the additive amount of compounding thickener
And improve quality, nutrition, the mouthfeel of surimi product.
Advantageous effects of the invention:
1, present invention compounding thickener can extend the holding time of surimi product, improve economic benefit.
2, the elasticity that surimi product can be improved in present invention compounding thickener makes it easier to be connect by consumer with mouthfeel
By.
3, present invention compounding thickener can reduce the additive amount of thickener, avoid the additive amount using single thickener
It is excessive, the negative effect of caused surimi product quality, nutrition, mouthfeel etc., and negatively affected caused by the health of people.
4, the present invention compounding thickener can be improved surimi product quality and elasticity with mouthfeel bullet it is crisp make it easier to by
Consumer is received.
Specific embodiment
For the ease of being best understood from the contents of the present invention, below by embodiment, the invention will be further described.
Embodiment one, the preparation step as preferred present invention compounding thickener and slurry are as follows:
Step 1: praising glue 11%, condensation polysaccharide 9%, sodium carbonate 5%, maltodextrin 33% according to konjac glucomannan 28%, carragheen 14%, three
Ratio weigh material；
Mixing 1-5min is carried out in batch mixer Step 2: putting it into after weighing；
Step 3: weighing object according to the ratio of compounding thickener 3%, water 77%, modified corn starch 8%, cassava modified starch 12%
Material；
Step 4: weighing compounding thickener, water, converted starch according to the above ratio, thickener will will be compounded after 10-15 DEG C of water temperature tune
It being added in beater tub with water, 2000-3000 turns to beat in 2min, and 10min is stood, converted starch is then being added into beater tub,
It beats and can be prepared by compounding thickener slurry.
Embodiment two, the preparation step as preferred present invention compounding thickener and slurry are as follows:
Step 1: praising glue 8%, condensation polysaccharide 9%, sodium carbonate 5%, maltodextrin 38% according to konjac glucomannan 30%, carragheen 10%, three
Ratio weigh material；
Mixing 1-5min is carried out in batch mixer Step 2: putting it into after weighing；
Step 3: weighing object according to the ratio of compounding thickener 3%, water 77%, modified corn starch 8%, cassava modified starch 12%
Material；
Step 4: weighing compounding thickener, water, converted starch according to the above ratio, thickener will will be compounded after 10-15 DEG C of water temperature tune
It being added in beater tub with water, 2000-3000 turns to beat in 2min, and 10min is stood, converted starch is then being added into beater tub,
It beats and can be prepared by compounding thickener slurry.
Embodiment three, the preparation step as preferred present invention compounding thickener and slurry are as follows:
Step 1: praising glue 8%, condensation polysaccharide 12%, sodium carbonate 6%, maltodextrin according to konjac glucomannan 20%, carragheen 15%, three
39% ratio weighs material；
Mixing 1-5min is carried out in batch mixer Step 2: putting it into after weighing；
Step 3: weighing object according to the ratio of compounding thickener 3%, water 77%, modified corn starch 8%, cassava modified starch 12%
Material；
Step 4: weighing compounding thickener, water, converted starch according to the above ratio, thickener will will be compounded after 10-15 DEG C of water temperature tune
It being added in beater tub with water, 2000-3000 turns to beat in 2min, and 10min is stood, converted starch is then being added into beater tub,
It beats and can be prepared by compounding thickener slurry.
Example IV, the preparation step as preferred present invention compounding thickener and slurry are as follows:
Step 1: praising glue 11%, condensation polysaccharide 9%, sodium carbonate 5%, maltodextrin 33% according to konjac glucomannan 28%, carragheen 14%, three
Ratio weigh material；
Mixing 1-5min is carried out in batch mixer Step 2: putting it into after weighing；
Step 3: claiming according to according to the ratio of compounding thickener 2%, water 66%, modified corn starch 15%, cassava modified starch 17%
Take material；
Step 4: weighing compounding thickener, water, converted starch according to the above ratio, thickener will will be compounded after 10-15 DEG C of water temperature tune
It being added in beater tub with water, 2000-3000 turns to beat in 2min, and 10min is stood, converted starch is then being added into beater tub,
It beats and can be prepared by compounding thickener slurry.
Embodiment five: the preparation step as preferred present invention compounding thickener and slurry is as follows:
Step 1: praising glue 11%, condensation polysaccharide 9%, sodium carbonate 5%, maltodextrin 33% according to konjac glucomannan 28%, carragheen 14%, three
Ratio weigh material；
Mixing 1-5min is carried out in batch mixer Step 2: putting it into after weighing；
Step 3: weighing object according to the ratio of compounding thickener 6%, water 75%, modified corn starch 8%, cassava modified starch 11%
Material；
Step 4: weighing compounding thickener, water, converted starch according to the above ratio, thickener will will be compounded after 10-15 DEG C of water temperature tune
It being added in beater tub with water, 2000-3000 turns to beat in 2min, and 10min is stood, converted starch is then being added into beater tub,
It beats and can be prepared by compounding thickener slurry.
The present invention detects by taking fish bean curd as an example and analyzes the performance of present invention compounding thickener.
Fish bean curd list of ingredients
| Raw material | Dosage (kg) |
| A minced fillet | 18 |
| Chicken | 20 |
| Show condition | 6 |
| Converted starch | 12 |
| Ice water | 10 |
| Compound thickener slurry | 16 |
| Salt | 1.5 |
| Sugar | 2 |
| Monosodium glutamate | 0.6 |
| I+G | 0.1 |
| Wong Kam-po | 0.3 |
| Flesh of fish essential oil | 0.1 |
| Ocean fish essence cream | 0.2 |
| Protein milk | 15 |
| Garlic | 1.5 |
| Phosphate | 0.3 |
| It amounts to | 103.6 |
Fish bean curd production technology
1 by chicken, minced fillet to entering in cutmixer, phosphate be added cut and mixes to no particle, appropriate ice water is during which added and controls temperature；
2 addition salt, which are cut, to be mixed to chicken, minced fillet refinement；
3 addition protein milks and seasoning, which are cut, to be mixed uniformly；
4 addition starch and remaining ice water are cut and are mixed uniformly；
5 addition show conditions and compounding thickener slurry cut even take the dish out of the pot.The degree of temperature 15 to 20 is best；
6 pour into slurry in steaming plate, smooth out, and are put into steam box, and 55 degree are kept for 20 minutes, then rise to 85 degree, are kept for 15 minutes；
7 are cut into steamed fish bean curd in 2 centimetres of side length of square, and 170 degree 50 seconds fried.
Experiment
The compounding thickener that carragheen, konjac glucomannan, locust bean gum are mixed with the ratio of 2:2:1, by it according to embodiment one
In compounding thickener slurry formulations and preparation method be made compounding thickener slurry 1.
The compounding thickener that carragheen, locust bean gum are mixed with the ratio of 1:1, by it according to answering in embodiment one
Compounding thickener slurry 2 is made with thickener slurry formulations and preparation method.
The compounding thickener that konjac glucomannan, locust bean gum are mixed with the ratio of 1:1, by it according to answering in embodiment one
Compounding thickener slurry 3 is made with thickener slurry formulations and preparation method.
Thickener production is not added if other conditions are the same according to above-mentioned fish bean curd list of ingredients and its production technology
Fish bean curd as a control group 1.
It is added if other conditions are the same according to above-mentioned fish bean curd list of ingredients with its production technology and compounds thickener
Slurry 1 makes fish bean curd as a control group 2.
It is added if other conditions are the same according to above-mentioned fish bean curd list of ingredients with its production technology and compounds thickener
Slurry 2 makes fish bean curd as a control group 3.
It is added if other conditions are the same according to above-mentioned fish bean curd list of ingredients with its production technology and compounds thickener
Slurry 3 makes fish bean curd as a control group 4.
Embodiment one to five is added in the identical situation of other conditions with its production technology according to above-mentioned fish bean curd list of ingredients
In compounding thickener slurry make fish bean curd.
The fish bean curd that control group one to four and embodiment one are produced is placed it in after completing under conditions of 4 DEG C
It places and carries out TPA with Texture instrument after 12 hours and test it the results are shown in Table 1, then control group one to four and embodiment one are arrived
It is carried out TPA test with Texture instrument after boiling water boiling 10min by four fish bean curds produced, and test result is as shown in table 2, table 3.
Test parameter is as follows
1. gel strength measures: 5mm spheric probe, triggering type is automatic, trigger force 5.0g, rate 2.00mm/s before testing,
Test rate 1.00mm/s, rate 1.00mm/s after test puncture 75% that distance is height of specimen.
2.TPA measurement: P50 probe triggers type: automatic, trigger force 5.0g, rate 2.00mm/s before testing, test speed
Rate 1.00mm/s, rate 1.00mm/s after test, compression degree 30%, interval time 5s.
No matter addition compounds the fish bean curd of thickener in gel in the identical situation of other terms and conditions as can be seen from Table I
Intensity or chewiness will be better than the fish bean curd for being not added with compounding thickener, wherein using present invention compounding thickener to fish
The promotion of Gel Strength of Tofu and chewiness is maximum, its internal organizational structure of gel strength height is closer in surimi product, disappears
Except the sense of starch powder, inhibition starch is anti-raw, makes its section fine and smooth glossy extension holding time；The height of chewiness is to surimi product
Mouthfeel have a great impact chewiness height can increase product elasticity and brittleness, making it, taste is better more by the joyous of consumer
It meets.
It compares from table 1 with table 2 it can be seen that compounding thickener with using general without using thickener after high-temperature heating
The gel strength and chewiness of fish bean curd all have different degrees of reduction, and gel strength and chewiness of the invention does not have substantially
Variation, with this it can be seen that the present invention, which compounds thickener, possesses good thermal stability.
As can be seen from Table 3 using the present invention compounding thickener surimi product improve surimi product gel strength and
Chewiness has all got good effect, wherein comparing from embodiment one and the experimental data of embodiment two, embodiment three
It can be concluded that present invention compounding thickener is best with the ratio progress allocative effect of embodiment one；Embodiment one and example IV,
The experimental data of embodiment five compare it can be concluded that the present invention to compound the effect of thickener slurry best with embodiment one, it is comprehensive
It can be concluded that embodiment one is most preferred embodiment in the present invention described in upper.
These preparation examples and embodiment are interpreted as being merely to illustrate the present invention rather than limit protection of the invention
Range.After having read the content of the invention recorded, those skilled in the art can make various modifications or changes to the present invention,
These equivalence changes and modification equally fall into the scope of the claims in the present invention.
Claims (6)
1. a kind of compounding thickener for surimi product, it is characterised in that: the compounding thickener is by following raw material by weight hundred
Point than proportion composition: konjac glucomannan 20-30%, carragheen 10-15%, three praise glue 8-12%, condensation polysaccharide 8-12%, sodium carbonate 4-6%,
Maltodextrin 25-50 %.
2. the compounding thickener according to claim 1 for surimi product, it is characterised in that: the compounding thickener by with
Lower raw material components by weight percentage composition: konjac glucomannan 28%, carragheen 14%, three praise glue 11%, condensation polysaccharide 9%, sodium carbonate 5%,
33 % of maltodextrin.
3. a kind of application method of compounding thickener for surimi product according to claim 2, it is characterised in that: will
The present invention, which compounds to obtain compounding thickener slurry and being added into surimi product after thickener is mixed with beating with water, converted starch, to be added
Entering amount is 15-25%.
4. compounding thickener slurry according to claim 3, it is characterised in that: the compounding thickener slurry is by following original
Expect components by weight percentage composition: compounding thickener 2-7%, water 60-70%, converted starch 15-40%.
5. compounding thickener slurry according to claim 4, it is characterised in that: the denaturation in the compounding thickener slurry
Starch are as follows: one of cornstarch, wheaten starch, pea starch, tapioca, potato starch or a variety of starch are made
's.
6. compounding thickener slurry according to claim 4: it is characterized by: compounding thickener slurry production method is such as
Under: compounding thickener, water, converted starch are weighed in proportion, will will compound thickener after 10-15 DEG C of water temperature tune and mashing is added in water
In bucket, 2000-3000 turns to beat in 2min, stands 10min, converted starch is then being added into beater tub, beating can be prepared by
Compound thickener slurry.
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