Refreshing health care cake comprising squilla heads and squilla shells and preparation method thereof
A technology for mantis shrimp shells and mantis shrimp heads is applied in the directions of dough processing, baked food, baking, etc., and can solve the problems of mantis shrimp enzymolysis protein powder having a strong bitter taste, being unable to be used as a food base material, and wasting resources. Achieve the effect of extending the storage time, ensuring food quality and safety, and internal moisturizing
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Embodiment 1
[0030] 1. Raw material preparation:
[0031] 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 15 minutes, filter, and grind the filter residue with a colloid mill. Add water 5 times the weight of the filter residue for edging, adjust the pH to 8.5, then add trypsin at 0.6% of the weight of the filter residue, enzymolyze at 55°C for 3 hours, inactivate the enzyme at 90°C for 20 minutes, centrifuge, and take the supernatant , adding 5% pumpkin polysaccharide by weight of the supernatant, 0.1% citric acid and 0.5% glycine for debittering and deodorizing, concentrating under reduced pressure, and spray drying to obtain mantis shrimp enzymatic protein powder;
[0032] ②Preparation of calcium ascorbate: collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells, mix well, crush the...
Embodiment 2
[0044] 1. Raw material preparation:
[0045] ①To prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water 5 times the weight of mantis shrimp heads, boil for 20 minutes, filter, and grind the filter residue with a colloid mill. Add water three times the weight of the filter residue for edging, adjust the pH to 9, then add trypsin at 0.8% 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 the supernatant , adding 3% pumpkin polysaccharide, 0.1% citric acid and 0.6% glycine to debitter and deodorize the supernatant, concentrating under reduced pressure, and spray drying to obtain mantis shrimp enzymatic protein powder;
[0046]②Preparation of calcium ascorbate: Collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells and mix evenly, crush the shell powder t...
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