公开(公告)号：US20240334958A1

公开(公告)日：2024-10-10

申请号：US18746247

申请日：2024-06-18

Applicant: Dalian Polytechnic University

Inventor： Xiuping DONG ,  Yisha Xie ,  Lin Han ,  Xiliang Yu ,  Xianda Du ,  Pengfei Jiang ,  Xuhui Huang ,  Beiwei Zhu

IPC: A23L13/60 ,  A23L5/10 ,  A23L13/40 ,  A23L17/00 ,  A23L33/125 ,  A23L33/22 ,  A23P20/15 ,  A23P20/25

CPC classification number: A23L13/67 ,  A23L5/10 ,  A23L13/428 ,  A23L17/00 ,  A23L33/125 ,  A23L33/22 ,  A23P20/15 ,  A23P2020/253

Abstract: Disclosed is a method for preparing an easy-to-swallow composite gel based on high-pressure shear induction and belongs to the technical field of food processing. Marine products are used as raw materials. A cross-linking degree of thermally denatured proteins and a combination degree of functional oil are synchronously regulated, calculated and controlled by one-step of emulsion filling and protein cross-linking. A composite gel prepared has low strength, high water/oil retention rate and the properties of “soft” easy-to-swallow foods. The composite gel is enhanced in efficacy by nutrition regulation, and the prepared easy-to-swallow composite gel achieves precise nutrition regulation. The composite gel is differently shaped by 3D printing according to different people's needs to improve consumers' appetite for easy-to-swallow foods. The utilization rate of marine resources is fully improved, a fish meat base material can be prepared from leftover processed minced fish meat, so the added value of products is increased.