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Fish scale collagen, preparation method and application thereof, and ice cream rich in fish scale collagen and preparation method thereof

A technology for fish scale collagen and ice cream, which is applied in the field of fish scale collagen and its preparation, ice cream rich in fish scale collagen and its preparation, can solve the problems of low proteolysis degree and low soluble protein content, and achieves improved stability and improved stability. The effect of protein hydrolysis degree and high nutritional value

Active Publication Date: 2020-12-22
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of fish scale collagen in order to overcome the defects of low proteolysis degree and soluble protein content in fish scale collagen in the prior art, and the nutritional value, mouthfeel and stability of the ice cream prepared therefrom need to be improved. Its preparation method and application, as well as ice cream rich in fish scale collagen and its preparation method, the degree of proteolysis and soluble protein content in the fish scale collagen prepared by the method of the present invention are high, and the prepared ice cream has high nutritional value, delicate and stable taste good sex

Method used

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  • Fish scale collagen, preparation method and application thereof, and ice cream rich in fish scale collagen and preparation method thereof
  • Fish scale collagen, preparation method and application thereof, and ice cream rich in fish scale collagen and preparation method thereof

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preparation example Construction

[0024] In a first aspect, the present invention provides a method for preparing fish scale collagen, the method comprising:

[0025] (1) fish scales are placed in acid solution for decalcification treatment to obtain decalcified fish scales;

[0026] (2) adding water to the decalcified fish scales, and extracting the fish gelatin under heating conditions to obtain a fish gelatin extract;

[0027] (3) performing solid-liquid separation on the fish gelatin extract to obtain fish gelatin;

[0028] (4) Contacting the fish gelatin with alkaline protease and trypsin in sequence to perform hydrolysis with alkaline protease and trypsin respectively, to obtain the fish scale collagen.

[0029] According to the present invention, in step (1), the acid may be any acid capable of decalcifying the fish scales, preferably, the acid is hydrochloric acid and / or citric acid.

[0030] Wherein, the amount of the acid can be changed within a relatively large range, as long as the fish scales ca...

Embodiment approach

[0048] According to a preferred embodiment of the present invention, the hydrolysis of the fish gelatin by alkaline protease is carried out in an aqueous solution, wherein the amount of water used is preferably such that the concentration of the alkaline protease is 0.1-0.5% by weight.

[0049] According to the present invention, the hydrolysis conditions of the alkaline protease can be conventional alkaline protease action conditions, preferably, the temperature is 45-55° C., the time is 3-4 hours, and the pH value is 7.5-8.5.

[0050] According to the present invention, preferably, before the product hydrolyzed by alkaline protease is subjected to trypsin hydrolysis, the method further includes inactivating alkaline protease, for example, by heating.

[0051] Further preferably, the method further includes solid-liquid separation (for example, centrifugation) of the alkaline protease hydrolyzed product, and drying the obtained liquid phase into powder. Wherein, the drying is...

Embodiment 1-1

[0084] This embodiment is used to illustrate the preparation of fish scale collagen

[0085] (1) Fish scale treatment: buy the remaining fish scales from the aquatic products company, beat them intermittently for 2 minutes with a tissue grinder after removing impurities, and rinse them with clean water several times. According to the ratio of fish scale: hydrochloric acid (concentration: 0.3mol / L) 1:5, put the fish scale in the hydrochloric acid solution at room temperature for 2.5 hours, and stir for 1 minute every 15 minutes during the decalcification period. After the decalcification of fish scales is completed, rinse and soak them repeatedly with clean water until the pH is washed to neutral.

[0086] (2) Gelatin extraction: Add distilled water according to the volume ratio of fish scale: water 1:5, heat in a water bath at 75°C for 2 hours, and stir continuously with a mechanical mixer during this period.

[0087] (3) Concentration and drying: the residue of fish scales w...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to fish scale collagen, a preparation method and application thereof, ice cream rich in fish scale collagen and a preparation method thereof. The preparation method of fish scale collagen comprises: placing fish scales in acid solution for decalcification to obtain decalcified fish scales; adding water to the decalcified fish scales, and extracting fish gelatin under heating conditions to obtain fish scales gelatin extract; separating the fish gelatin extract from solid and liquid to obtain fish gelatin; contacting the fish gelatin with alkaline protease and trypsin in order to hydrolyze them respectively to obtain fish scale collagen. The degree of proteolysis and the content of soluble protein in the fish scale collagen prepared by the present invention are high, and the fish scale collagen is used in the making of ice cream, and pomegranate and grape pulp are added, so the ice cream made has good stability and has the original The unique product features endow it with higher nutritional value, delicate taste, and improve the anti-oxidation, beauty and skin care effects of ice cream.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to fish scale collagen, a preparation method and application thereof, ice cream rich in fish scale collagen and a preparation method thereof. Background technique [0002] Traditional ice cream is loved and favored by people for its refreshing and bright sweetness, smooth and delicate taste characteristics and unique flavor. However, as the concept of healthy eating is becoming more and more popular, people have a new understanding of ice cream. In addition to focusing on the taste, the new ice cream products began to gradually pay attention to the nutrition and health benefits of the products. [0003] Fish scales are rich in protein, fat and multivitamins, as well as iron, zinc, calcium and a variety of essential trace elements and colloids. Fish scales also contain a variety of unsaturated fatty acids, which can reduce the accumulation of cholesterol on the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K14/78C07K1/14A23G9/38A23G9/42
CPCA23G9/38A23G9/42A23V2002/00C07K14/78C12P21/06A23V2200/30A23V2250/5422A23V2250/21
Inventor 涂宗财胡姿姿王辉沙小梅胡月明刘俊李金林
Owner JIANGXI NORMAL UNIV
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