CN109619453A - A method of improving silver carp gruel gel-formation power - Google Patents
A method of improving silver carp gruel gel-formation power Download PDFInfo
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- CN109619453A CN109619453A CN201811388931.8A CN201811388931A CN109619453A CN 109619453 A CN109619453 A CN 109619453A CN 201811388931 A CN201811388931 A CN 201811388931A CN 109619453 A CN109619453 A CN 109619453A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of methods for improving silver carp gruel gel-formation power, are related to surimi product processing technique field.It can be improved the minced fillets characteristic such as water-retaining property according to konjaku glucomannan, it is intended to propose that a kind of Deacetyled konjac glucomannan improves the method for silver carp gruel gel-formation power.With elasticity modulus, loss modulus size variation based on; supplemented by the size variation of gel strength; standard as evaluation minced fillet gel-formation power; according to the variation of gel-formation power and gel strength caused by addition Deacetyled konjac glucomannan; result is compared with pure minced fillet and the compound minced fish gel of konjaku glucomannan; it evaluates whether to improve minced fillet quality, prepares the gel product of gel-formation power is high, gelling performance is strong high quality, high nutrition.
Description
Technical field
The present invention relates to surimi product processing technique field more particularly to a kind of methods for improving silver carp gruel gel-formation power.
Background technique
Konjaku glucomannan (KGM) derives from konjac tuber, is a kind of water-soluble dietary fiber；With being conducive to defaecation, anti-
Only the advantages that constipation, pre- preventing obesity, slow weight-reducing, steady blood glucose, reducing blood lipid and anti-fatty liver.It is sweet by D-Glucose and D-
Dew sugar presses 1: 1.6 molecular ratios, is polymerized with β-(Isosorbide-5-Nitrae) glycosidic bond, branch is by existing on certain saccharide residue C-3
And be made of β -1,3 glycosidic bond；On chain every about have on 19 saccharide residues 1 with ester bond C-6 combine acetyl group.
KGM has the characteristics such as preferable gelation, dissolubility, crystallinity, thickening property, film forming, these are all closely related with acetyl group.
Minced fillet is that one kind is full of nutrition, taste is various, the low fat of instant edible, delicious flavour, storage endurance, low cholesterol
And high-protein food, but that there are gel strengths is poor, is easy to appear gel collapse, the problems such as elasticity is insufficient.With global minced fillet system
The rapid growth of product demand, fish is by excessive amount of fishing, thus the freshwater fish meat for producing high-quality is compeled in eyebrow
Eyelash.However, minced fish product gel characteristic is mainly determined by the gel-formation power of itself muscle protein, while also by outside
The influence of the factors such as environment.The weak phenomenon of the generally existing gel-formation power of fresh-water fishes muscle protein, therefore improve fresh water fish tissue
The gel-formation power of albumen is the important channel for improving minced fish quality.
Existing research at present shows that konjaku glucomannan can be improved the water-retaining property isogel characteristic of surimi product, but de- second
The method that acyl group konjaku glucomannan improves minced fish gel characteristic has not been reported.The present invention will be from Deacetyled konjac glucomannan
The angle changing of caused silver carp gruel gel-formation power is cut, according to compound elasticity of minced fish energy G', loss modulus G ", gel strength
Size objectively evaluate influence of the Deacetyled konjac glucomannan to silver carp quality of fish meat, for be made high quality freshwater fish
Meat provides theoretical foundation.Compared to konjaku glucomannan preparation silver carp minced fish gel, this method can obtain gel-formation power and
The better high-quality minced fish gel of gelling performance.
Summary of the invention
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: with 3:20 (m:v) konjaku glucomannan and 50% (v/v) ethyl alcohol
Solution quality and volume ratio weigh a certain amount of konjaku glucomannan, and 50% ethanol solution of respective volume is added, and are placed in 40 DEG C of perseverances
Be swollen in warm oscillator, be then added certain volume (konjaku glucomannan and sodium hydroxide solution, m and v ratio are 3:1) 0~
6M sodium hydroxide solution reacts for 24 hours under 40 DEG C of thermostat water bath.After the completion of deacetylation, respectively with different gradients
Ethanol washing reaction product is evaporated completely with removing excessive alkali to ethyl alcohol, obtain powdered 0 after 40 DEG C of vacuum drying 6h~
95% deacetylation konjaku glucomannan；The Deacetyled konjac glucomannan that wherein deacetylation is 63.29% or so improves
Minced fillet gel-formation power effect is best；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 0.5~2wt% by the different deacetylation konjaku glucomannans of step (1) described preparation and beats the 5min that bursts,
It is mixed well, compound minced fillet is obtained；In the whole process, minced fillet temperature must not exceed 10 DEG C；Wherein deacetylated konjac
When Glucomannan additive amount is 2wt%, minced fillet gel-formation power is best；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown different Deacetyled konjac glucomannans be added silver carps it is rotten after, under the conditions of temperature scanning,
The elastic modulus G of minced fillet ' all in rising trend with loss modulus G ", there is preferable gelatinisation ability, and G' > G ", show as
Gel rubber system based on elasticity；Compared with pure minced fillet and the compound minced fillet of konjaku glucomannan, Deacetyled konjac glucomannan is multiple
The gel strength for closing minced fillet significantly improves, that is, improves the quality of surimi product.After measured, the elastic modulus G of pure minced fillet ' and damage
Consuming modulus G " is 16408.20 ± 38.54Pa and 770.85 ± 15.31Pa respectively；The gel strength of pure minced fillet be 924.71 ±
73.43g.cm。
Detailed description of the invention
Fig. 1 is the G' variation of compound minced fillet after different Deacetyled konjac glucomannans (additive amount 2wt%) are added；
Fig. 2 is that compound minced fish gel intensity after different Deacetyled konjac glucomannans (additive amount 2wt%) is added
Variation.
Specific embodiment
Comparative example 1:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) konjaku glucomannan is considered as the Deacetyled konjac glucomannan that deacetylation is 0%；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 0.5wt% by konjaku glucomannan described in step (1) (deacetylation DD is 0%) and beats the 5min that bursts, makes
It is mixed well, and obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown konjaku glucomannan (deacetylation DD be 0%) be added silver carp it is rotten after, in temperature scanning item
Under part, when additive amount is 0.5wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 16704.30 ± 115.33Pa and
975.01 ± 83.90Pa, compared with pure minced fillet, G' and G " rise 1.8% and 26.49% respectively, have preferable gelation
Ability, and G' > G " show as the gel rubber system based on elasticity；The gel strength of compound silver carp gruel be 678.16 ±
81.01g.cm。
Comparative example 2:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) konjaku glucomannan is considered as the Deacetyled konjac glucomannan that deacetylation is 0%；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 2wt% by konjaku glucomannan described in step (1) (deacetylation DD is 0%) and beats the 5min that bursts, makes it
It mixes well, obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown konjaku glucomannan (deacetylation DD be 0%) be added silver carp it is rotten after, in temperature scanning item
Under part, when additive amount is 2wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 22007.40 ± 310.84Pa and
1634.58 ± 132.84Pa, compared with pure minced fillet, G' and G " rise 34.12% and 112% respectively, have preferable gel
Change ability, and G' > G " show as the gel rubber system based on elasticity；The gel strength of compound minced fillet be 513.21 ±
97.26g.cm。
Embodiment 1:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: weighing 45g konjaku glucomannan, and the second of 300mL 50% is added
Alcoholic solution is placed in 40 DEG C of constant temperature oscillators and is swollen, and 0.58M sodium hydroxide solution 15mL is then added, in 40 DEG C of thermostatted water
It is reacted for 24 hours under bath.It is excessive to remove with different graded ethanol washing reaction products respectively after the completion of deacetylation
Alkali is evaporated completely to ethyl alcohol, and the deacetylated konjac Portugal that powdered deacetylation is 63.29% is obtained after 40 DEG C are dried in vacuo 6h
Sweet glycan；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 0.5wt% and is beaten and burst by the konjaku glucomannan (deacetylation DD is 63.29%) of step (1) described preparation
5min mixes well it, obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown Deacetyled konjac glucomannan (deacetylation DD be 63.29%) be added silver carp it is rotten after,
Under the conditions of temperature scanning, when additive amount is 0.5wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 21044.20
± 223.23Pa and 1216.91 ± 56.05Pa, compared with pure minced fillet, G' and G " rise 28.25% and 57.87% respectively, together
When compared with adding konjaku glucomannan (deacetylation 0%), G' and G " rise 25.98% and 24.81% respectively, improve
Minced fillet performance is more significant；With preferable gelatinisation ability, and G' > G ", show as the gel rubber system based on elasticity；Additive amount
The gel strength of compound minced fillet when for 0.5wt% is respectively 992.98 ± 85.43g.cm, improves the gelation of pure minced fillet
Can, and effect is better than konjaku glucomannan (deacetylation DD is 0%).
Embodiment 2:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: weighing 45g konjaku glucomannan, and the second of 300mL 50% is added
Alcoholic solution is placed in 40 DEG C of constant temperature oscillators and is swollen, and 0.58M sodium hydroxide solution 15mL is then added, in 40 DEG C of thermostatted water
It is reacted for 24 hours under bath.It is excessive to remove with different graded ethanol washing reaction products respectively after the completion of deacetylation
Alkali is evaporated completely to ethyl alcohol, and the deacetylated konjac Portugal that powdered deacetylation is 63.29% is obtained after 40 DEG C are dried in vacuo 6h
Sweet glycan；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 2wt% and is beaten and burst by the konjaku glucomannan (deacetylation DD is 63.29%) of step (1) described preparation
5min mixes well it, obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown Deacetyled konjac glucomannan (deacetylation DD be 63.29%) be added silver carp it is rotten after,
Under the conditions of temperature scanning, when additive amount is 2wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 32711.00 ±
500.85Pa and 2305.54 ± 143.78Pa, compared with pure minced fillet, G' and G " rise 99.35% and 199% respectively, simultaneously
Compared with adding konjaku glucomannan (deacetylation 0%), G' and G " rise 48.64% and 41.05% respectively, improve fish
Rotten performance is more significant；With preferable gelatinisation ability, and G' > G ", show as the gel rubber system based on elasticity；Additive amount is
The gel strength of compound minced fillet is 1032.25 ± 50.43g.cm when 2wt%, improves the gelling performance of pure minced fillet, improves fish
Meat quality, and effect is better than konjaku glucomannan (deacetylation DD is 0%).
Embodiment 3:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: weighing 45g konjaku glucomannan, and the second of 300mL 50% is added
Alcoholic solution is placed in 40 DEG C of constant temperature oscillators and is swollen, and 6M sodium hydroxide solution 15mL is then added, in 40 DEG C of thermostat water bath
Lower reaction is for 24 hours.After the completion of deacetylation, respectively with different graded ethanol washing reaction products to remove excessive alkali,
It is evaporated completely to ethyl alcohol, it is sweet that the deacetylated konjac Portugal that powdered deacetylation is 94.50% is obtained after 40 DEG C are dried in vacuo 6h
Glycan；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 0.5wt% and is beaten and burst by the konjaku glucomannan (deacetylation DD is 94.50%) of step (1) described preparation
5min mixes well it, obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown Deacetyled konjac glucomannan (deacetylation DD be 94.50%) be added silver carp it is rotten after,
Under the conditions of temperature scanning, when additive amount is 0.5wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 17948.50
± 738.36Pa and 937.98 ± 106.27Pa, compared with pure minced fillet, G' and G " rise 9.39% and 21.68% respectively, together
When compared with adding konjaku glucomannan (deacetylation 0%), G' rises 7.4%；With preferable gelatinisation ability, and
G' > G " shows as the gel rubber system based on elasticity；When additive amount is 0.5wt% the gel strength of compound minced fillet be 1030.23 ±
172.78g.cm improves the gelling performance of pure minced fillet, improves quality of fish meat, and effect is (more de- than konjaku glucomannan
Acetyl degree DD is 0%) good.
Embodiment 4:
The present invention provides a kind of method for improving silver carp gruel gel-formation power, carries out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: weighing 45g konjaku glucomannan, and the second of 300mL 50% is added
Alcoholic solution is placed in 40 DEG C of constant temperature oscillators and is swollen, and 6M sodium hydroxide solution 15mL is then added, in 40 DEG C of thermostat water bath
Lower reaction is for 24 hours.After the completion of deacetylation, respectively with different graded ethanol washing reaction products to remove excessive alkali,
It is evaporated completely to ethyl alcohol, it is sweet that the deacetylated konjac Portugal that powdered deacetylation is 94.50% is obtained after 40 DEG C are dried in vacuo 6h
Glycan；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 2wt% and is beaten and burst by the konjaku glucomannan (deacetylation DD is 94.50%) of step (1) described preparation
5min mixes well it, obtains compound minced fillet；In the whole process, minced fillet temperature must not exceed 10 DEG C；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY
HR-1TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of programs
Be warming up to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part
Heating (heats 60min at 40 DEG C first, heat 30min at latter 90 DEG C), and cool overnight, utilizes TA-XT Plus texture immediately after
Instrument carries out the evaluation of gel strength, and determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, using the spherical shape of P 0.25s
Probe, with the speed of 1mm/s, depression distance 20mm is measured sample, and gel strength is expressed as Fracture Force (g) and recess
The product of distance (cm), unit g.cm.
This method as the result is shown Deacetyled konjac glucomannan (deacetylation DD be 94.50%) be added silver carp it is rotten after,
Under the conditions of temperature scanning, when additive amount is 2wt%, the elastic modulus G of minced fillet ' and loss modulus G " be respectively 21976.60 ±
815.43Pa and 1315.87 ± 115.05Pa, compared with pure minced fillet, G' and G " rise 33.94% and 77.70% respectively；Tool
There are preferable gelatinisation ability, and G' > G ", shows as the gel rubber system based on elasticity；Compound minced fillet is solidifying when additive amount 2wt%
Glue intensity is 1082.08 ± 128.29g.cm, improves the gelling performance of pure minced fillet, improves quality of fish meat, and effect
It is better than konjaku glucomannan (deacetylation DD is 0%).
After adding Deacetyled konjac glucomannan, elasticity modulus and the loss modulus of compound minced fillet are dramatically increased, and are improved
The gel-formation power of minced fillet, and then the gel strength of minced fillet is increased, and improvement (deacetylation better than konjaku glucomannan
For 0%).This is because the space steric effect that acetyl group assigns weakens, molecule interchain after konjaku glucomannan deacetylate
Order enhancing, gel stability improve, hydrophobicity increase, disturb minced fillet albumen expansion and aggregation rate so that albumen
Aggregation rate enhancing, gel-formation power increases, and finally improves the gel strength of minced fillet, function and effect and deacetylation degree
It is related.This method not only solves the problems such as minced fish gel intensity difference, prepares with preferable viscoplasticity, hardness, chewiness
Etc. features nutritive value is high and the surimi product of health, also widened the application range of konjaku glucomannan.
Claims (4)
1. a kind of method for improving silver carp gruel gel-formation power, it is characterised in that carry out as steps described below:
(1) preparation of Deacetyled konjac glucomannan: with 3:20 (m:v) konjaku glucomannan and 50% (v/v) ethanol solution
Quality and volume ratio weigh a certain amount of konjaku glucomannan, and 50% ethanol solution of respective volume is added, and are placed in 40 DEG C of constant temperature vibrations
It swings in device and is swollen, the concentration that certain volume is then added is 0~6M sodium hydroxide solution, is reacted under 40 DEG C of thermostat water bath
24h.After the completion of deacetylation, waved respectively with removing excessive alkali to ethyl alcohol with different graded ethanol washing reaction products
It distributes, obtains powdered 0~95% deacetylation konjaku glucomannan after 40 DEG C of vacuum drying 6h；
(2) preparation of compound minced fillet: silver carp gruel is put into cutmixer empty arena 5min, the salt for adding 3wt% carries out salt arena
15min then adds 0.5~2wt% by the different deacetylation konjaku glucomannans of step (1) described preparation and beats the 5min that bursts,
It is mixed well, compound minced fillet is obtained；In the whole process, minced fillet temperature must not exceed 10 DEG C；Wherein deacetylated konjac
When Glucomannan additive amount is 2wt%, minced fillet gel-formation power is best；
(3) it the measurement of compound minced fillet gel-formation power: takes and is measured by compound minced fillet described in step (2): DISCOVERY HR-
1 TA rheometer, 40mm parallel clamp, the oscillation mode under temperature scanning, frequency of oscillation 1HZ, strain 1%, from 20 DEG C of program liters
For temperature to 90 DEG C, heating rate is 1 DEG C/min, record elastic modulus G in temperature-rise period ' and loss modulus G " variation；
(4) evaluation of compound minced fish gel intensity: taking compound minced fillet described in step (2) to be packed into casing, carries out two-part heating
(first heating 60min at 40 DEG C, heat 30min at latter 90 DEG C), cool overnight immediately after, using TA-XT Plus Texture instrument into
The evaluation of row gel strength, determination condition: being cut into the cylinder of high 25mm, be placed on sample stage, is visited using the spherical shape of P 0.25s
Head, with the speed of 1mm/s, depression distance 20mm is measured sample, gel strength be expressed as Fracture Force (g) and recess away from
Product from (cm), unit g.cm.
2. a kind of method for improving silver carp gruel gel-formation power according to claim 1, it is characterised in that konjaku in step (1)
The quality of Glucomannan and sodium hydroxide solution and volume ratio are 3:1.
3. a kind of method for improving silver carp gruel gel-formation power according to claim 1, it is characterised in that in step (1) wherein
It is best that the Deacetyled konjac glucomannan that deacetylation is 63.29% or so improves minced fillet gel-formation power effect.
4. a kind of method for improving silver carp gruel gel-formation power according to claim 1, it is characterised in that konjaku in step (1)
Glucomannan and sodium hydroxide solution, quality and volume ratio are 3:1.
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| CN111685277A (en) * | 2019-09-19 | 2020-09-22 | 福建其亮食品科技有限公司 | Method for improving gel quality of fermented sausage |
| CN114586935A (en) * | 2022-02-28 | 2022-06-07 | 西南大学 | Low-GI (glycemic index) konjak noodles and preparation method thereof |
| CN116082531A (en) * | 2022-12-09 | 2023-05-09 | 四川省食品发酵工业研究设计院有限公司 | Process for preparing deacetylated glucomannan and products thereof |
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| CN111685277A (en) * | 2019-09-19 | 2020-09-22 | 福建其亮食品科技有限公司 | Method for improving gel quality of fermented sausage |
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| CN116082531A (en) * | 2022-12-09 | 2023-05-09 | 四川省食品发酵工业研究设计院有限公司 | Process for preparing deacetylated glucomannan and products thereof |
| CN116082531B (en) * | 2022-12-09 | 2024-03-19 | 四川省食品发酵工业研究设计院有限公司 | Process for preparing deacetylated glucomannan and products thereof |
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