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Preparation method of constant-temperature and high-stability fish protein jelly

A fish protein and constant temperature technology, which is applied in food freezing, food ingredients as a gelling agent, food ultrasonic treatment, etc., can solve the problem of poor gel strength of fish protein jelly, poor performance and elasticity of fish protein jelly gel, sensory and Poor quality and other issues

Active Publication Date: 2021-05-14
NANCHANG 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 method for preparing fish protein gel with constant temperature and high stability, which overcomes the poor gel strength of the fish protein gel prepared by the prior art, which leads to poor gel performance and elasticity of the fish protein gel, which leads to Due to the defects of poor sensory and quality, the prepared fish protein glue has good gel performance, and at the same time, the temperature is high and stable, providing new raw materials for the development of fish protein glue related products

Method used

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  • Preparation method of constant-temperature and high-stability fish protein jelly
  • Preparation method of constant-temperature and high-stability fish protein jelly

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Embodiment one, comprises the following steps:

[0031] S1. Ultrasonic initiation treatment of compound organic acid

[0032] Soak black fish skin with compound organic acid, and at the same time, use ultrasonic wave to raise the skin, expand the tight helical structure of collagen in the skin, and make it loose;

[0033] Preferably, fish skin in step S1: composite organic acid is 1:3; composite organic acid includes citric acid and malic acid, and the addition ratio is 3:2; ultrasonic treatment parameters: ultrasonic power is 500W / m 3 , the temperature is 45°C, and the ultrasonic time is 45min.

[0034] S2, low temperature quick freezing

[0035] The fish skin obtained in the quick freezing step S1 makes the protein molecular structure form a stable triple helix;

[0036] Preferably, in step S2, the fish skin is put into a freezer whose quick-freezing temperature is -80° C. for 3 hours.

[0037] S3, microwave constant temperature depolymerization

[0038] Depolyme...

Embodiment 2

[0053] Embodiment two, comprises the following steps:

[0054] S1. Ultrasonic initiation treatment of compound organic acid

[0055] Soak black fish skin with compound organic acid, and at the same time, use ultrasonic wave to raise the skin, expand the tight helical structure of collagen in the skin, and make it loose;

[0056] Preferably, the ratio of fish skin (g) in step S1: composite organic acid (v) is 1:3; composite organic acid includes citric acid and malic acid, and the addition ratio is 3:2; ultrasonic treatment parameters: ultrasonic power is 500W / m 3 , the temperature is 45°C, and the ultrasonic time is 45min.

[0057] S2, low temperature quick freezing

[0058] The fish skin obtained in the quick freezing step S1 makes the protein molecular structure form a stable triple helix;

[0059] Preferably, in step S2, the fish skin is put into a freezer whose quick-freezing temperature is -80° C. for 3 hours.

[0060] S3, microwave constant temperature depolymerizati...

Embodiment 3

[0070] Embodiment three, comprises the following steps:

[0071] S1. Ultrasonic initiation treatment of compound organic acid

[0072] Soak black fish skin with compound organic acid, and at the same time, use ultrasonic wave to raise the skin, expand the tight helical structure of collagen in the skin, and make it loose;

[0073] Preferably, fish skin in step S1: composite organic acid is 1:3; composite organic acid includes citric acid and malic acid, and the addition ratio is 3:2; ultrasonic treatment parameters: ultrasonic power is 500W / m 3 , the temperature is 45°C, and the ultrasonic time is 45min.

[0074] S2, low temperature quick freezing

[0075] The fish skin obtained in the quick freezing step S1 makes the protein molecular structure form a stable triple helix;

[0076] Preferably, in step S2, the fish skin is put into a freezer whose quick-freezing temperature is -80° C. for 3 hours.

[0077] S3, microwave constant temperature depolymerization

[0078] Depoly...

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Abstract

The invention discloses a preparation method of constant-temperature and high-stability fish protein jelly. The preparation method comprises the following steps: S1, performing ultrasonic leavening treatment of composite organic acid; S2, performing low-temperature quick freezing; S3, conducting microwave constant-temperature depolymerization: depolymerizing the quick-frozen fish skin in the step S2 by adopting a microwave heating mode; S4, preparing a fish protein jelly-psyllium husk powder mixed system; S5, performing pulsed electric field treatment: treating the fish protein jelly-psyllium husk powder mixed system obtained in the step S4 by adopting a pulsed electric field to prepare the constant-temperature and high-stability fish protein jelly. By adopting the preparation method of the constant-temperature and high-stability fish protein jelly, the defect that the fish protein jelly prepared in the prior art is poor in gel strength is overcome, the prepared fish protein jelly has good gel performance and is constant in temperature and high in stability, and a new raw material is provided for developing related products of the fish protein jelly.

Description

technical field [0001] The invention relates to a processing technology of by-products of freshwater fish, in particular to a preparation method of fish protein glue with constant temperature and high stability. Background technique [0002] Snakefish is one of the important freshwater fishes in my country. It has the functions of invigorating the spleen and replenishing qi, removing blood stasis and promoting regeneration, diuresis and swelling, and relieving indigestion. It also has high nutritional and medicinal values. The by-products of blackfish processing, such as fish protein glue prepared by moderate hydrolysis of fish skin, have a certain gel strength, but compared with mammalian gelatin, its gel strength is poor, and it can be modified after moderate modification. Effectively improve its gel strength. [0003] Psyllium (Psyllium) is a kind of herbal medicine originating in India, Iran and other countries. Psyllium seed husk powder is processed and ground from the...

Claims

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Application Information

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IPC IPC(8): A23L29/281A23L29/206A23L29/00A23L5/30
CPCA23L29/284A23L29/206A23L29/035A23L5/32A23L5/34A23L5/30A23V2002/00A23V2200/228A23V2250/032A23V2250/044A23V2250/543A23V2250/5422A23V2300/12A23V2300/48A23V2300/20A23V2300/24
Inventor 王旭梅涂宗财孙庆黄涛柳晨娜程晨张群胡祥飞王辉温平威
Owner NANCHANG UNIV
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