CN105028603A - Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof - Google Patents

Abstract

The invention relates to an oligosaccharide water-retaining agent used for water retention of red shrimps, which is composed of following raw materials, by weight, 3-5% of gentiobiose, 25-30% of trehalose, 3-9% of a degradation product of konjac polysaccharide, 4.5-6.5% of alginate oligosaccharides, 2-3% of lactic acid, 5-8% of an anti-oxidizing agent and the balanced being dextrin. The water-retaining agent can maintain fresh degree of frozen shrimps. Volatile amino nitrogen and total bacteria are limited within a national standard range. The water-retaining agent can greatly reduce drying loss during freezing and greatly reduce drying loss of the red shrimps. Meanwhile, the water-retaining agent is prepared from natural fresh-keeping and water-retaining raw materials, thereby ensuring food safety and increasing economic benefit in aquatic product processing enterprises.

Description

A kind of oligosaccharide water retaining agent for water retention of red shrimp and its application method

technical field

The invention relates to the field of seafood processing, in particular to an oligosaccharide water-retaining agent for water retention of red shrimp and a use method thereof.

Background technique

Water-retaining agent is a substance added to help maintain moisture in food. It mostly refers to phosphate substances that are used in the processing of meat and aquatic products to enhance their moisture stability and have high water holding capacity. Polyphosphate is one of these substances. When used in aquatic products, it can reduce the loss of water and nutrients during the processing, transportation and storage of aquatic products, maintain the tenderness of products, and increase the yield. However, polyphosphoric acid Excessive addition of salt will, on the one hand, cause an unpleasant metallic astringent taste, rough texture and phosphate precipitation during storage, resulting in snowflakes and crystallization on the surface; on the other hand, consumers eat products with excessive polyphosphate added Aquatic products regret causing blood coagulation, and its degradation product phosphate may also increase the possibility of cardiovascular and cerebrovascular diseases in the intake.

Red shrimp is processed into shrimp, stored and transported under freezing conditions, which has become an important part of the shrimp industry. During the frozen storage process, the free water in the shrimp freezes, and the water detaches from the shrimp body through sublimation, forming ice crystals in the packaging bag , causing the surface of the shrimp to shrink and turn white, which not only reduces the weight of the product, but also reduces the quality of the product.

In order to prolong the freshness of shrimp and reduce dry consumption, some companies illegally add sulfur and phosphorus ingredients to keep fresh and water. However, products containing sulfur and phosphorus are harmful to the human body and pollute the environment and are not environmentally friendly.

Chinese invention patent application 200810049209 discloses a composite water-retaining agent for chilled fresh meat. The water-retaining agent is made of the following raw materials in parts by weight: 1-10 parts of emulsifier, 5-30 parts of edible oil, 0.1-0.3 parts of preservative, 50-90 parts of water, its disadvantage is that the water retention effect on aquatic products, especially shrimps, is relatively small.

Contents of the invention

The purpose of the present invention is to provide a natural green oligosaccharide water-retaining agent for red shrimp that has a good water-retaining effect and reduces dry consumption of shrimps in order to solve the defects that existing water-retaining agents have little water-retaining effect on aquatic products and are not environmentally friendly.

Another object of the present invention is to provide a method for using the oligosaccharide water retaining agent.

In order to achieve the above object, the present invention adopts the following technical solutions:

An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 3-5%, trehalose 25-30%, konjac polysaccharide degradation products 3-9%, alginate low Polysaccharide 4.5-6.5%, lactic acid 2-3%, antioxidant 5-8%, and the balance is dextrin. In this technical solution, algin oligosaccharides can greatly improve the water retention and tissue state of shrimp meat, improve the water absorption, adhesion and gelation of shrimp, and reduce the interfacial tension of water, and lactic acid can improve the low The solubility of polysaccharides in it also has the function of antiseptic and fresh preservation.

As a preference, the konjac polysaccharide degradation product is added to the konjac polysaccharide solution with a mass concentration of 6-10% by adding an enzyme with a mass concentration of 4-6% konjac polysaccharide, hydrolyzed at 45-50°C for 8-12h, and concentrated to a solid To 5-9%, obtained by spray drying.

Preferably, the enzyme is mannanase or glucanase.

Preferably, the viscosity of the algin oligosaccharide is 60-75 MPa·s.

Preferably, the antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:2.5-4:5-7.

A method of using an oligosaccharide water-retaining agent for water retention of red shrimp. The usage of the oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 20-30 minutes, rinse after taking it out, remove the head and tail, and defecate , to obtain fresh shrimps after shelling, and then soak the shrimps in the oligosaccharide water-retaining agent at 4-10°C, the ratio of material to liquid is 1:5-6 mass volume ratio, the soaking time is 45-70min, and stir once every 10min; Take out the shrimps and drain, and control the moisture to make further processing according to the production requirements.

Preferably, when the shrimps are soaked, ultrasonic vibration is used, and the ultrasonic frequency is 65-85kHz.

The beneficial effects of the present invention are:

1) By using the water-retaining agent of the present invention, the freshness of frozen shrimp is effectively maintained, the volatile amino nitrogen and the total number of bacteria are within the range of national standards, the freeze-dry consumption is greatly reduced, and the loss of dry consumption of red shrimp is greatly reduced. At the same time The use of natural fresh-keeping and water-retaining raw materials guarantees food safety and improves the economic benefits of aquatic product processing enterprises;

2) The shrimps processed by the method provided by the present invention have a good taste after steaming, juicy and tender meat, and maintain the unique taste of shrimps.

Detailed ways

Below by specific embodiment, the present invention is further explained:

The raw materials of the present invention can be purchased from the market.

Example 1

An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 3%, trehalose 25%, konjac polysaccharide degradation product 3%, algin oligosaccharide 4.5%, lactic acid 2%, antioxidant 5%, and the balance being dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding mannanase with 4% konjac polysaccharide mass to a konjac polysaccharide solution with a mass concentration of 6%, hydrolyzing it at 45°C for 8 hours, concentrating until the solid content reaches 5%, and spray drying . The viscosity of algin oligosaccharide is 60MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:2.5:5.

The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 20 minutes, take it out, rinse, remove the head and tail, defecate, get fresh shrimp after shelling, and then soak the shrimp in a low temperature of 4-10 ℃ In the polysaccharide water retaining agent, the ratio of material to liquid is 1:5 by mass to volume, the soaking time is 45 minutes, and it is stirred every 10 minutes; take out the shrimps and drain them, and control the water to make further processing according to production requirements. When the shrimps are soaked, ultrasonic vibration is used, and the ultrasonic frequency is 65kHz.

During this process, the soaking weight gain rate of red shrimp was 13.6%, the thawing loss rate was -5.5% after 45 days of freezing, the cooking loss rate was 9.8%, and the yield rate was 93%.

Example 2

An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 4%, trehalose 28%, konjac polysaccharide degradation product 6%, algin oligosaccharide 55%, lactic acid 2.5%, antioxidant 7%, and the balance dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding 5% konjac polysaccharide dextranase to the konjac polysaccharide solution with a mass concentration of 8%, hydrolyzing it at 48°C for 10 hours, concentrating until the solid content reaches 8%, and spray drying . The viscosity of algin oligosaccharide is 70MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:3:6.

The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 25 minutes, take it out, rinse, remove the head and tail, defecate, get fresh shrimp after shelling, and then soak the shrimp in a low temperature of 4-10 ℃ In the polysaccharide water-retaining agent, the ratio of solid to liquid is 1:5.5 by mass to volume, the soaking time is 60 minutes, and it is stirred every 10 minutes; the shrimps are removed and drained, and the water can be controlled for further processing according to production requirements. When the shrimps are soaked, ultrasonic vibration is used, and the ultrasonic frequency is 70kHz.

During this process, the soaking weight gain rate of red shrimp was 14.6%, the thawing loss rate was -5.6% after 45 days of freezing, the cooking loss rate was 9.2%, and the yield rate was 92%.

Example 3

An oligosaccharide water-retaining agent for water retention of red shrimp, which is composed of the following raw materials in weight percentage: gentiobiose 5%, trehalose 30%, konjac polysaccharide degradation product 9%, algin oligosaccharide 6.5%, lactic acid 3%, antioxidant 8%, and the balance being dextrin. Among them, the konjac polysaccharide degradation product is obtained by adding mannanase with 6% konjac polysaccharide mass to a konjac polysaccharide solution with a mass concentration of 10%, hydrolyzing it at 50°C for 12 hours, concentrating until the solid content reaches 9%, and spray drying . The viscosity of algin oligosaccharide is 75MPa·s. The antioxidant is a mixture of vitamin E, vitamin C and tea polyphenols, and the mass ratio of vitamin E, vitamin C and tea polyphenols is 1:4:7.

The usage of oligosaccharide water-retaining agent is as follows: wash the red shrimp, immerse in the ice-water mixture for 30 minutes, take it out and rinse, remove the head and tail, defecate, get fresh shrimp after shelling, and then soak the shrimp in a low temperature of 4-10 ℃ In the polysaccharide water retaining agent, the ratio of material to liquid is 1:6 by mass to volume, the soaking time is 70 minutes, and it is stirred every 10 minutes; the shrimps are removed and drained, and the water can be controlled for further processing according to production requirements. When the shrimps are soaked, ultrasonic vibration is used, and the ultrasonic frequency is 85kHz.

During this process, the soaking weight gain rate of red shrimp was 13.6%, the thawing loss rate was -6.5% after 45 days of freezing, the cooking loss rate was 10%, and the yield rate was 94%.

Claims (7)

1. the compound sugar water-loss reducer for red shrimp water conservation, it is characterized in that, be made up of the raw material of following percentage by weight: gentiobiose 3-5%, trehalose 25-30%, SKGM degradation product 3-9%, algin oligosaccharide 4.5-6.5%, lactic acid 2-3%, antioxidant 5-8%, surplus are dextrin.

2. a kind of compound sugar water-loss reducer for red shrimp water conservation according to claim 1, it is characterized in that, described konjaku polysaccharide degradation product is the enzyme adding SKGM quality 4-6% in the SKGM solution of mass concentration 6-10%, 8-12h is hydrolyzed at 45-50 DEG C, be concentrated into solid content and reach 5-9%, spraying dry obtains.

3. a kind of compound sugar water-loss reducer for red shrimp water conservation according to claim 2, it is characterized in that, described enzyme is mannase or dextranase.

4. a kind of compound sugar water-loss reducer for red shrimp water conservation according to claim 1, is characterized in that, the viscosity of algin oligosaccharide is 60-75MPas.

5. a kind of compound sugar water-loss reducer for red shrimp water conservation according to claim 1 or 2 or 4, it is characterized in that, described antioxidant is the mixture of vitamin E, vitamin C and Tea Polyphenols, and the mass ratio of vitamin E, vitamin C and Tea Polyphenols is 1:2.5-4:5-7.

6. the using method for the compound sugar water-loss reducer of red shrimp water conservation, it is characterized in that, the usage of compound sugar water-loss reducer is as follows: rinsed by red shrimp, immerses 20-30min in mixture of ice and water, take out afterflush, decaptitate and truncate, defecation, after shelling, obtain fresh shrimp, then peeled shrimp is soaked in the compound sugar water-loss reducer of 4-10 DEG C, solid-liquid ratio is 1:5-6 mass volume ratio, soak time 45-70min, stirs once every 10min; Pull peeled shrimp out to drain, control solid carbon dioxide divides and can do further processing according to production requirement.

7. the using method of a kind of compound sugar water-loss reducer for red shrimp water conservation according to claim 6, is characterized in that, when peeled shrimp soaks, use ultrasonic oscillation, supersonic frequency is 65-85kHz.