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Method for making protein jelly

A production method and protein technology, applied in the field of food technology, can solve the problems of less lobster protein jelly, environmental pollution, waste of resources, etc., and achieve the effects of increasing added value, reducing costs, and solving waste of resources and environmental pollution.

Inactive Publication Date: 2019-04-05
孙凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the invention: To solve the above-mentioned deficiencies in the prior art, to solve the waste of resources and environmental pollution caused by lobster waste, and to provide a new method for making jelly

Method used

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Embodiment Construction

[0018] The present invention will be described in further detail below with specific examples. It should be noted that the above examples are only used to illustrate the technical solutions of the present invention rather than limit them. Those of ordinary skill in the art may make other modifications or Equivalent replacements, as long as they do not deviate from the spirit and principle of the technical solution of the present invention, shall be included in the scope of the claims of the present invention.

[0019] The lobster processing waste was weighed, dried and pulverized, added with absolute ethanol for degreasing treatment, and added with sodium hydroxide solution for ultrasonic-assisted alkaline extraction. The protein extraction rate increases first and then decreases with the prolongation of ultrasonic treatment time, and reaches the maximum value at 20 minutes; the protein extraction rate increases first and then decreases with the increase of lye concentration, a...

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Abstract

The invention discloses a method for making a protein jelly. The method includes the steps that lobster processing waste is first subjected to ungrease treatment and ultrasonic-assisted alkaline extraction to obtain lobster protein liquid; and then carrageenan, beta-cyclodextrin, white granulated sugar and salt are added into the lobster protein liquid to obtain the lobster protein jelly. Comparedwith the prior art, according to the method for making the protein jelly, resource wasting and environmental pollution caused by the lobster waste are avoided, the waste is recycled, the additional value of lobster is improved, the cost of leading products is lowered, and high economic, ecological and social benefits can be achieved; and the new method for making the lobster protein jelly is proposed, the gap of the lobster protein jelly in the existing market is filled, and the economic value and great potential can be brought to the future market.

Description

technical field [0001] The invention relates to the field of food technology, in particular a method for making egg white jelly. Background technique [0002] In the late 1930s, lobster was introduced to China from Japan. As a food with high nutritional value and good taste, lobster is quickly popular in domestic and foreign markets, especially the consumption of lobster in the domestic market is very hot. The demand for lobster in our country is very large every year, so a lot of lobster waste is produced. Lobster processing waste refers to the leftover shrimp heads and shrimp shells in the freshwater lobster processing process, which contain a lot of protein and other nutrients. Most of these shrimp heads and shells, which account for about 85% of the shrimp weight, are discarded, causing huge waste of resources and environmental pollution. If the lobster waste can be well utilized and the protein extracted from it through reprocessing, it will definitely produce huge ec...

Claims

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Application Information

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IPC IPC(8): A23L21/10
CPCA23L21/10
Inventor 孙凯
Owner 孙凯
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