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Ice-island red polar trepang intestine egg nutritional jelly and preparation method of nutritional jelly

A jelly and nutrition technology, applied in food science, food ingredients as thickeners, food ingredients as gelling agents, etc., can solve the problems of hydrolysis degree control hydrolysis process, low yield of peptides, toxic substances and so on

Inactive Publication Date: 2021-09-07
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The preparation methods of polypeptides mainly include chemical hydrolysis and enzymatic hydrolysis. Chemical hydrolysis uses strong acid and strong alkali to hydrolyze protein. The specified degree of hydrolysis controls the hydrolysis process, so the prepared peptides have lower yield and less activity

Method used

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  • Ice-island red polar trepang intestine egg nutritional jelly and preparation method of nutritional jelly
  • Ice-island red polar trepang intestine egg nutritional jelly and preparation method of nutritional jelly
  • Ice-island red polar trepang intestine egg nutritional jelly and preparation method of nutritional jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Analysis of the basic components of the intestinal eggs of Icelandic red pole ginseng

[0026] The intestinal eggs of Icelandic red polar ginseng were used as raw materials, and the basic components such as crude fat and protein were determined.

[0027] Table 1: Analysis of the basic components of intestinal eggs of Icelandic red pole ginseng

[0028]

[0029] Table 1 shows that Icelandic red pole ginseng sausage egg has a relatively high protein content, but the effect of direct consumption of the protein is not good. However, it can only play a functional role by degrading into peptides and amino acids, and it is mainly absorbed into the human body in the form of peptides. Since the activity of peptides is higher than that of proteins, it is more meaningful to apply peptides directly to functional foods. Active peptides not only have the nutritional characteristics of easy digestion and absorption, but also have a variety of physiological activities, w...

Embodiment 2

[0030] Embodiment 2: the pretreatment of intestinal egg of Icelandic red pole ginseng

[0031] Freeze-dried for 48 hours at a vacuum degree of 0.12mbar and at a temperature of -55°C and crushed; after crushing, add 95% ethanol at a material-to-liquid ratio of 1:9. Centrifuge at 4500rpm for 15min. Remove the precipitate, dry it at 60°C and save it for later use.

Embodiment 3

[0032] Example 3: Screening of the best enzymes

[0033] Measure the degree of hydrolysis and the yield of peptides after enzymatic hydrolysis with different proteases, and screen suitable proteases; the degree of hydrolysis is measured by formaldehyde titration, and the method of measuring the yield of peptides is by colorimetry.

[0034] The type of specific protease selected and its enzyme activity are as follows: papain 100000U / g, neutral protease 50000U / g, alkaline protease 200000U / g, flavor protease 15000U / g, bromelain 600U / g.

[0035] The enzymatic hydrolysis conditions for protease screening were as follows: the amount of enzyme added was 2500U / g, the enzymatic hydrolysis temperature and pH were the optimum conditions for protease, the enzymatic hydrolysis time was 4 hours, the enzyme inactivation temperature was 100°C, and the inactivation time was 15 minutes.

[0036] Table 2: Determination results of degree of hydrolysis and peptide yield

[0037]

[0038]

...

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PUM

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Abstract

The invention provides ice-island red polar trepang intestine egg nutritional jelly with comprehensive nutrition. The nutritional jelly is prepared from active substance polypeptide extracted from ice-island red polar trepang intestine eggs, edible gum, jelly sugar and a water extracting solution of rose tea. The used active substance polypeptide is prepared by the following steps: pretreating ice-island red polar trepang intestine eggs, performing enzymolysis with alkaline protease, performing deodorization treatment on enzymatic hydrolysate, and performing vacuum freeze drying. The functional nutritional jelly disclosed by the invention meets the requirements of current consumers and has good development and utilization potential. According to the ice-island red polar trepang intestine egg nutritional jelly, a method is provided for comprehensive utilization of ice-island red polar trepang processing byproducts, and the nutritional value and functional activity are high.

Description

technical field [0001] The invention belongs to the technical field of deep processing of seafood, and in particular relates to an Icelandic red polar ginseng intestinal egg nutritional jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food made from edible glue, water, sugar, fruit juice, etc. as the main raw materials. Because of its crystal appearance, bright color and smooth taste, it is deeply loved by consumers, especially young people. At present, there are only a single type of jelly in the market, and most of them are jelly with high calorie and low nutritional value. However, with the improvement of living standards, people have also put forward higher demands on the nutritional value of jelly. [0003] Icelandic red polar ginseng is a rare high-protein, low-fat, low-sugar, and low-cholesterol healthy food with the same source of medicine and food. It is rich in more than 50 kinds of balanced natural nutrients, 18 kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/18A23L33/105A23L29/256A23L29/244
CPCA23L21/10A23L33/18A23L33/105A23L29/256A23L29/244A23V2002/00A23V2250/55A23V2200/324A23V2200/30A23V2200/308A23V2200/228A23V2250/5036A23V2250/5066A23V2250/21A23V2250/032A23V2250/1582A23V2250/16A23V2250/1578A23V2200/242A23V2250/628
Inventor 孙蕾蕾许书敏何若菡李明波张成鹏
Owner YANTAI UNIV
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