Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fish skin collagen peptide jelly capable of being stored and transported at normal temperature

A fish skin collagen and collagen peptide technology, which is applied in the field of food engineering and functional food, can solve the problems of unfavorable sustainable development and limited economic benefits, and achieve the effects of increasing added value, widening the audience, and enriching the taste

Pending Publication Date: 2022-02-15
OCEAN UNIV OF CHINA
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Salmon is mostly eaten raw, but salmon processing currently only stops at the stage of making salmon into sashimi. During the processing process, a large amount of leftovers such as fish skin, fins, heads, etc. will be produced. At present, these leftovers are mainly used to produce fish meal as feed. In-depth development and utilization will generate limited economic benefits, which is not conducive to sustainable development

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fish skin collagen peptide jelly capable of being stored and transported at normal temperature
  • Preparation method of fish skin collagen peptide jelly capable of being stored and transported at normal temperature
  • Preparation method of fish skin collagen peptide jelly capable of being stored and transported at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] This embodiment provides a method for making fish skin collagen peptide jelly that can be stored and transported at room temperature, including the following steps:

[0039] (1) Extraction of collagen: Homogenize the fish skin, add purified water 10 times the weight of the fish skin to the homogenized fish skin, stir and extract in a water bath at 90°C for 2 hours, filter After filtration, centrifuge at 5000r / min for 15min, and the supernatant is the crude collagen extract.

[0040] (2) Extraction of collagen peptides: the crude collagen extract obtained in the step (1) is added at 35-55°C with a compound protease combined with various enzyme systems, and the enzymatic hydrolysis time is 1.5h, and the enzyme preparation is added The amount is 0.3% of the total weight of fish skin, and then the temperature is raised to 121° C. for 10 minutes to inactivate the complex protease, and finally a crude collagen peptide extract is obtained.

[0041] The compound protease used ...

Embodiment 2

[0052] The mensuration of embodiment 2 hydroxyproline content

[0053] Amino acid determination was carried out according to the fish skin collagen peptide jelly prepared in Example 1.

[0054] 1. Instrument

[0055] Electric constant temperature blast drying oven, BP221S (Sartorius) electronic balance, 721 spectrophotometer, HWS26 electronic constant temperature water bath, etc.

[0056] 2. Reagents and preparation

[0057] (1) 6mol / L hydrochloric acid, 0.01mol / L hydrochloric acid, 0.1mol / L NaOH solution.

[0058] (2) Citric acid buffer solution: Dissolve 120g of sodium citrate, 12mL of glacial acetic acid, 46g of citric acid, and 34g of sodium hydroxide in distilled water, and adjust the volume to 1000mL, and adjust the pH to 6.0 before use.

[0059] (3) 0.05mol / L chloramine T solution: Weigh 7.05g of chloramine T, dissolve it in 100mL of distilled water, then add 150mL of ethylene glycol monomethyl ether, then add 250mL of citric acid buffer and mix well.

[0060] (4) p...

Embodiment 3

[0082] Example 3 Collagen peptide extraction rate and gel strength measurement

[0083] Instruments and Equipment

[0084] Electric constant temperature water bath Shanghai Yiheng Scientific Instrument Co., Ltd.; Texture Analyzer FTC Company of the United States; FD-3 Freeze Dryer Beijing Boyikang Experimental Instrument Co., Ltd.

[0085] Determination of Collagen Peptide Extraction Rate

[0086] Collagen peptide is hydrolyzed by a hydrochloric acid solution containing a certain amount of stannous chloride to release hydroxyproline, and after being oxidized by the oxidant chloramine T, it can react with p-dimethylaminobenzaldehyde solution at a certain temperature to form a red complex , has a maximum absorption peak at a wavelength of 550nm, therefore, it can be quantitatively determined by UV spectrophotometry. Hydroxyproline content was determined using a Hydroxyproline (Hyp) test kit (digestion method). Collagen peptide content and collagen peptide yield were calculate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
strengthaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preparation method of collagen peptide jelly capable of being stored and transported at a normal temperature. The collagen peptide jelly comprises the following raw materials: fish skin of salmon and trout, including one or more fish skin of Atlantic salmon, rainbow trout or steelhead trout, gelidium amansii as a natural coagulator, and condiments of lemon, white vinegar, cooking wine, scallion, ginger, garlic and the like. The fish skin collagen peptide is obtained by utilizing an enzymolysis extraction process and a hot water method secondary extraction process and adopting a series of technologies such as fishy smell removal, impurity removal and seasoning, and the collagen peptide jelly can be stored and transported at the normal temperature due to the addition of the gelidium amansii. The collagen peptide jelly prepared by the invention is a deep-processed product of various fish leftovers, is convenient to eat, makes up the vacancy that jelly and bean jelly products which can be stored and transported at normal temperature and take fish skin as a main raw material are not provided on the market temporarily, enriches the types of leisure foods capable of supplementing collagen, and has a wide development prospect.

Description

technical field [0001] The invention relates to a leisure food capable of supplementing collagen peptides and a production method thereof, in particular to a production method using various fish leftovers as raw materials, and belongs to the field of functional food of food engineering technology. Background technique [0002] In recent years, collagen has been positioned as a beauty product by merchants, and beauty lovers either use it externally or take it internally, occupying a large market. Most of the collagen products in the market are made of cowhide, beef bone, pig skin, and pork bone. The collagen products made of these raw materials have a relatively high molecular weight, are relatively difficult to absorb, and are easy to cause obesity. Collagen is abundant in the skin, bone and scales of fish. Its molecule has a unique "triple helix" structure. Each peptide chain contains about 1200 amino acids, including the unique hydroxyproline, which has a small molecular w...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/18A23L33/21A23L33/105A23J1/04A23J1/10A23J3/34A23L5/49A23L5/20A23L29/256
CPCA23L21/15A23L33/18A23L33/21A23L33/105A23J1/04A23J1/10A23J3/342A23L5/49A23L5/27A23L29/256A23V2002/00A23V2200/30A23V2250/5024A23V2250/55A23V2200/228A23V2250/21
Inventor 徐莹单倩倩赵玉莹陶亚超陈虞徐婉莹戚晓雪汪东风
Owner OCEAN UNIV OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com