Preparation method of low-fishy-smell fish glutin
A technology of fish gelatin and fishy smell, which is applied in the field of preparation of fish gelatin protein with low fishy smell, can solve the problems that the gel properties and interfacial activity of fish gelatin cannot be effectively guaranteed, the demand for fish gelatin products cannot be met, and the interfacial activity of fish gelatin can be reduced. Achieve important economic value and environmental protection significance, improve the comprehensive utilization rate of high value, and ensure the effect of gel properties
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Embodiment 1
[0017] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:
[0018] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;
[0019] (2) Weak acid decalcification: decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 20:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;
[0020] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 8.0;
[0021] (4) Ultrasonic-assisted glycosylation treatment: add 1wt% konjac glucomannan oligosaccharides to (3), the ultrasonic power is 100w, the temperature is 60°C, and the time is 1.5 h;
[0022] (5) Ultrafiltration membrane filtr...
Embodiment 2
[0025] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:
[0026] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;
[0027] (2) Weak acid decalcification: Decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 15:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;
[0028] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 6.0;
[0029] (4) Ultrasonic-assisted glycosylation water bath technology: add 3% (w / v) konjac glucomannan oligosaccharides to (3), the ultrasonic power is 200w, the temperature is 70°C, and the time is 3h;
[0030] (5) Ultrafiltration m...
Embodiment 3
[0033] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:
[0034] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;
[0035] (2) Weak acid decalcification: Decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 10:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;
[0036] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 10.0;
[0037] (4) Ultrasonic-assisted glycosylation water bath technology: add 5% (w / v) konjac glucomannan oligosaccharides to (3), the ultrasonic power is 250w, the temperature is 80°C, and the time is 5h;
[0038] (5) Ultrafiltration ...
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