Health-care ice cream containing mantis shrimp head and mantis shrimp shell and preparation method thereof
A technology of mantis shrimp head and mantis shrimp shell, which is applied in frozen sweets, food science, application, etc., can solve the problems of being unable to be used as food base material, poor flavor, bitter and fishy smell of mantis shrimp enzymatic protein powder, etc., and achieves enhanced The effect of human immunity, rich nutrients, and obvious health care functions
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Embodiment 1
[0026] 1. Raw material preparation:
[0027] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water three times the weight of mantis shrimp heads, boil for 10 minutes, filter, collect filter residues, and grind the filter residues with a colloid mill Add water 5 times the weight of the filter residue while grinding, adjust the pH to 8, then add 0.7% of the weight of the filter residue trypsin, enzymolyze at 50°C for 3 hours, inactivate the enzyme at 90°C for 20 minutes, centrifuge, take Add 5% Polygonatum polysaccharide by weight to the supernatant, 0.1% citric acid and 0.3% glycine for debittering and deodorization, concentrate under reduced pressure, and spray dry to obtain mantis shrimp enzymatic protein powder;
[0028] ②Preparation of glucosamine hydrochloride: collect fresh mantis shrimp shells, wash, dry, crush them into 15-mesh shell pieces, pour them into the extraction tank, and add...
Embodiment 2
[0036] 1. Raw material preparation:
[0037] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into the extraction tank, add water 5 times the weight of mantis shrimp heads, boil for 15 minutes, filter, collect filter residues, and grind the filter residues with a colloid mill Add water three times the weight of the filter residue while grinding, adjust the pH to 8.5, then add trypsin at 0.9% of the weight of the filter residue, enzymolyze at 70°C for 2 hours, inactivate the enzyme at 95°C for 20 minutes, centrifuge, and take Add 3% Polygonatum polysaccharide by weight to the supernatant, 0.15% citric acid and 0.5% glycine to debitter and deodorize the supernatant, concentrate under reduced pressure, and spray dry to obtain mantis shrimp enzymatic protein powder;
[0038] ②Preparation of glucosamine hydrochloride: collect fresh mantis shrimp shells, wash, dry, crush them into 20-mesh shell pieces and pour them into the ex...
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