Squid protein powder and preparation method thereof

A technology of protein powder and squid, applied in the direction of food science, application, food ingredients, etc., can solve the problems of not considering the effect of digestion and absorption

Inactive Publication Date: 2018-03-06
山东麦可欣餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the food processed from Peruvian squid includes roughly processed products such as shredded squid and squid cubes, as well as deep-processed products such as ham sausage, meatb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Preparation of Peruvian squid extract

[0017] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 50 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 3% neutral protease by total weight, keep the temperature at 42°C for 240 minutes, then heat to 100°C, keep the temperature for 15 minutes; add 5% flavor protease and 3% flavor yeast by total weight to the inactivated solution, Keep the temperature at ℃ for 120 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 40 ℃ for 60 minutes, concentrate in vacuum at low temperature until the solid content is 75%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;

[0018] 2) deployment

[0019] Weigh 90 parts of soybean protein isolate, 25 parts of spirulina extract, 10 parts of stachyose, 5 part...

Embodiment 2

[0022] 1) Preparation of Peruvian squid extract

[0023] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 70 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 5% neutral protease by total weight, keep the temperature at 37°C for 300min, then heat to 100°C, keep the temperature for 15min; Keep the temperature at ℃ for 180 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 50 ℃ for 30 minutes, concentrate in vacuum at low temperature until the solid content is 80%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;

[0024] 2) deployment

[0025] Weigh 100 parts of soybean protein isolate, 28 parts of spirulina extract, 10 parts of stachyose, 8 parts of soft white sugar, 0.12 parts of citric acid, and 5 parts of dextrin according to the formula...

Embodiment 3

[0028] 1) Preparation of Peruvian squid extract

[0029] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 90 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 5% neutral protease by total weight, keep the temperature at 45°C for 180 minutes, then heat to 100°C, keep the temperature for 15 minutes; add 5% flavor protease and 3% flavor yeast by total weight to the inactivated solution, Keep the temperature at ℃ for 140 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 45 ℃ for 50 minutes, concentrate in vacuum at low temperature until the solid content is 80%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;

[0030] 2) deployment

[0031] Weigh 100 parts of soybean protein isolate, 25 parts of spirulina extract, 12 parts of stachyose, 6 par...

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PUM

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Abstract

The invention relates to a squid protein powder and a preparation method, which is characterized in that it consists of the following raw materials and mass fractions: 35-50 parts of Peruvian squid extract, 90-100 parts of soybean protein isolate, and 25-30 parts of spirulina extract , 10‑12 parts of stachyose, 5‑8 parts of soft white sugar, 0.1‑0.3 parts of citric acid, 3‑5 parts of dextrin, and 10‑15 parts of sodium bicarbonate. The product of the invention is rich in proteins, amino acids, vitamins, minerals and peptides, has high nutritional value, can be taken directly or processed into health care products, leisure foods and other products as raw materials, thereby increasing the use value of the Peruvian squid.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to a squid protein powder and a preparation method. Background technique [0002] Peruvian squid is rich in resources. Because its meat contains volatile basic nitrogen and other substances, it has a sour taste, which affects the consumption of Peruvian squid, resulting in low value. The protein quality of Peruvian squid is high, and it is one of the few complete amino acid proteins. The protein quality is comparable to that of tuna, and it is a low-calorie food containing a large amount of taurine. [0003] At present, the food processed from Peruvian squid includes roughly processed products such as shredded squid and squid cubes, as well as deep-processed products such as ham sausage, meatballs, and oral liquid. However, there is no report on protein powder products processed from Peruvian squid meat. provides a single product without considering i...

Claims

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Application Information

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IPC IPC(8): A23L33/17A23L33/135A23L33/185
CPCA23L33/17A23L33/135A23L33/185A23V2002/00A23V2250/2042A23V2250/202A23V2250/5488A23V2250/5114A23V2250/032A23V2250/632
Inventor 王本新李银塔孙岐青
Owner 山东麦可欣餐饮管理有限公司
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