Efficient calcium-loaded surimi product and preparation method thereof
A surimi product, high-efficiency technology, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of calcium dietary supplementation, calcium loss, calcium weak chemical reactivity, etc., to achieve rich biological activity and anti-aging Oxidative activity, reduced calcium loss, enhanced effective intake
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Embodiment 1
[0027] First take 100 parts of surimi, 10 parts of fish bones and 1 part of plant polyphenols.
[0028] The grass carp bones were degreased in 1% (v / v) isopropanol solution for 6 hours, the degreasing temperature was 20°C, and the ratio of fish bone weight to isopropanol (degreasing agent) volume was 1:20. The degreased grass carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 8 hours to obtain nano-fishbone calcium particles with an average particle size of 10-200 nm.
[0029] Next, the nano-fishbone calcium particles obtained after pulverization were vacuum-assisted soaked in 0.5% (w / v) gallic acid solution for 3 hours, and the vacuum degree was 0.03 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca@polyphenol nanoparticles were ...
Embodiment 2
[0032] First take 100 parts of surimi, 5 parts of fish bones and 0.6 parts of plant polyphenols.
[0033] Degreasing silver carp bones in 1.5% (v / v) sodium hydroxide solution for 5 hours, the degreasing temperature is 20°C, and the ratio of the weight of fish bones to the volume of sodium hydroxide (degreasing agent) is 1:30. The degreased silver carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 10 hours to obtain nano-fishbone particles with an average particle size of 10-200 nm.
[0034] Next, vacuum-assisted soaking the pulverized nano fishbone calcium particles in 1% (w / v) catechin solution for 3 hours with a vacuum degree of 0.06 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca@polyphenol nanoparticles were obtained.
[00...
Embodiment 3
[0038] First take 100 parts of surimi, 10 parts of fish bones and 0.65 parts of plant polyphenols.
[0039] The tilapia fish bones were defatted in 3% (w / v) sodium carbonate solution for 8 hours, the degreasing temperature was 20°C, and the ratio of the weight of the fish bones to the volume of sodium carbonate (degreasing agent) was 1:40. The degreased silver carp bones are washed with tap water and pulverized by high-energy wet ball milling. The high-temperature cooking condition is 121° C. for 4 hours, and the high-energy wet ball milling time is 8 hours to obtain nano-fishbone particles with an average particle size of 10-200 nm.
[0040] Next, vacuum-assisted immersion of the nano fishbone calcium particles obtained after pulverization in 0.8% (w / v) proanthocyanidin solution for 4 hours, with a vacuum degree of 0.04 MPa. The precipitate was collected by centrifugation at 3000 rpm in a refrigerated centrifuge at 4°C for 5 min. After further drying, polyphenol-modified Ca...
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