Study On Formula Optimization And Storage Quality Of Instant Seafood Soup

Objective Jinzhou local Bohai prawn as the main raw material,the brewed,filling,sterilization,cooling into peptone and other steps to form a unique flavor,with high nutritional value of fast food seafood soup.And its physical-chemical,microbiological indicators and flavor were evaluated.The quality of the product was determined by the total number of colonies,p H,volatile base nitrogen(TVB-N)and sensory score,and the shelf life model was established.Optimize the extraction process of discarded shrimp shells,and provide the possibility of shrimp shell protein edible packaging.Methods1.Gel strength and sensory scores as evaluation index,the single factor experiment design optimization of main technological conditions in the manufacturing process of fast food seafood soup mix proportion of rubber,rubber compound with total amount,have glue temperature,gel time and the parameters of the salt content.On the basis of preliminary experiment and single factor experiment,choose compound with glue ratio(k-carrageenan,konjac gum,g:g),compound with glue amount(%),temperature(?)and the concentration of added salt(%)of the four major factors as investigation object,gel strength combined with sensory score for dual response value as evaluation index,the response surface analysis,optimization of process parameters of instant seafood soup,and through the electronic nose to evaluate the flavor of product.2.Taking the total number of colonies,p H and TVB-N and sensory score as evaluation index,storage the instant seafood soup at 20?,30? and 37?.Take the main factors affecting the volatile base nitrogen storage(TVB-N)as evaluation index,establishing TVB-N and the storage time(t)between the first order kinetics equation,and TVB-N change rate constant(k)and storage temperature(t)between the Arrhenius equation.By first order kinetics equation to predict the shelf life of 20? and 30? and 37? the theoretical value and life test.The optimal storage temperature was predicted through the Arrhenius equation formula,and the degradation of the protein at optimal storage temperature was elucidated by the SDS-page gel electrophoresis.3.With shrimp shell protein extraction rate(%)as evaluation index,the single factor experiment optimization of sodium hydroxide concentration(%),ultrasonic time(min),ultrasonic temperature(?)and ultrasonic power(W)and so on extraction conditions of protein in shrimp shell abandoned.By using the response surface analysis,shrimp shell protein extraction rate as evaluation index to optimize the main three extraction conditions of sodium hydroxide concentration(%),ultrasonic time(min)and ultrasonic temperature(?).A preliminary inquiry was made on the edible packaging of the chitin protein by hydroxide solution.Results1.The application of Box-Behnken test results,comprehensive consideratio n of sensory score and gel strength,and combining the actual situation,to dete rmine the model optimized by fast food the best process conditions for seafood soup: compound with glue ratio(k-carrageenan,konjac gum)for 4:1,compou nd with glue is 1.0%,total boil glue temperature 75?,the salt content is 0.5%.Three parallel validation experiments using this technology,the experiment with gel strength 2.38 KGF/cm2,sensory score of 94.3,and forecast 2.49 95.8 KGF/cm2,consistent,can prove that the response surface method optimization proc ess has the feasibility of fast food seafood soup.Electronic nose entirely radar detection results show that after processing shrimp keep original seafood flavor.2.The dynamics of fast food seafood soup,the results show that the Arrhenius equation in TVB-n change reaction activation energy of 73.81 x 103j/mol,referring to former factor k0 of 1.45 x 1011.The Arrhenius equation of TVB-N between the rate constant k and the storage temperature(T)during storage is: k=1.45×1011exp(-73.81×103/RT).The shelf life prediction model of volatile base nitrogen fastener is: SLTVB-N=(BTVB-N/BTVB-N0)/1.45×1011exp(-73.81×103/RT)?3.Box-Behnken test showed the best extraction conditions of shrimp shell protein: sodium hydroxide concentration is 10%,ultrasonic temperature 50 ?,ultrasonic time 30 min,shrimp shell protein extraction rate can be obtained about 14.2627±0.044423%.Conclusions The best formula and preparation conditions of the best instant seafood soup were selected.Taking TVB-N as the key factor,a shelf life dynamic model was successfully constructed,and the optimum storage condition was predicted to be 4?.The degradation of protein was detected and its quality changes were studied.The shrimp shell was used to optimize the extraction process of crude protein,and the possibility of edible packaging of shrimp shell protein was preliminarily investigated.The result showed that it was not ideal.