Preparation method of fishskin gelatin

A fish skin gelatin and fish skin technology, which is applied in the field of fish skin gelatin preparation, can solve the problems that the production process cannot meet the required standards, the consumption of water and electricity resources is large, and the pollution is serious, so as to improve the current situation of high pollution, reduce the loss of collagen, The effect of reducing washing and neutralizing steps

Inactive Publication Date: 2010-06-16
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fish skin collagen is easier to degrade than pig and cowhide collagen, so the fish skin gelatin produced by these methods is inferior to pig and cowhide gelatin in all aspects, and these methods have disadvantages such as large consumption of water and electricity resources and serious pollution. The acid and alkali in the wast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment adopts 100g fish skin (wherein collagen protein content 15.53g is measured), is processed by the preparation method of fish skin gelatin of the present invention, comprises the following steps:

[0029] a) drying: take fresh 100g fish skin, and dry the fish skin at 75°C until the water content by weight percentage is less than 15%;

[0030] b) Cleaning: use clear water to wash away visible impurities in the fish skin obtained in step a);

[0031] c) degreasing: using petroleum ether to carry out reflux degreasing to the fish skin obtained in step b), the reflux degreasing time is 7 hours, and the fat content is less than 1% by weight percentage;

[0032] d) Impurity removal: use 1% NaCl solution to soak the degreased fish skin, and stir at the same time, the time of soaking and stirring is 1 hour;

[0033] e) cleaning: use deionized water to clean the fish skin obtained in step d) to remove NaCl;

[0034] f) Ultra-high pressure treatment: take t...

Embodiment 2

[0048] The present embodiment adopts 100g fish skin (wherein collagen protein content 15.53g is measured), is processed by the preparation method of fish skin gelatin of the present invention, comprises the following steps:

[0049] a) drying: take fresh 100g fish skin, and dry the fish skin at 80°C until the moisture content by weight percentage is less than 15%;

[0050] b) Cleaning: use clear water to wash away visible impurities in the fish skin obtained in step a);

[0051] c) degreasing: using petroleum ether to carry out reflux degreasing to the fish skin obtained in step b), the reflux degreasing time is 8 hours, and the fat content is less than 1% after degreasing;

[0052] d) Impurity removal: use 1% NaCl solution to soak the degreased fish skin, and stir at the same time, the time of soaking and stirring is 1 hour;

[0053] e) cleaning: use deionized water to clean the fish skin obtained in step d) to remove NaCl;

[0054] f) Ultra-high pressure treatment: take the ...

Embodiment 3

[0068] The present embodiment adopts 100g fish skin (wherein collagen protein content 15.53g is measured), is processed by the preparation method of fish skin gelatin of the present invention, comprises the following steps:

[0069] a) drying: take fresh 100g fish skin, and dry the fish skin at 85°C until the moisture content by weight percentage is less than 15%;

[0070] b) Cleaning: use clear water to wash away visible impurities in the fish skin obtained in step a);

[0071] c) degreasing: using petroleum ether to carry out reflux degreasing to the fish skin obtained in step b), the reflux degreasing time is 9 hours, and the fat content is less than 1%;

[0072] d) Impurity removal: use 1% NaCl solution to soak the degreased fish skin, and stir at the same time, the time of soaking and stirring is 1 hour;

[0073] e) cleaning: use deionized water to clean the fish skin obtained in step d) to remove NaCl;

[0074] f) ultra-high pressure treatment: take the fish skin obtai...

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Abstract

The invention discloses a preparation method of fishskin gelatin, which comprises the following steps: drying fishskin, cleaning to remove impurities, degreasing, removing impurities, cleaning, treating with superhigh pressure, pulping, extracting gelatin, centrifugating and drying to obtain finished gelatin. The invention produces the high-quality fishskin gelatin by the superhigh pressure technique for auxiliary treatment in combination with thermal extraction. The invention does not use high-concentration acid or alkali, thereby fundamentally improving the present status of high pollution in gelatin industry. The method reduces the steps of cleaning and neutralization, thereby reducing the loss of collagen, and the product yield reaches more than 80% (calculated by the content of collagen). Compared with the present status that the features of the fishskin gelatin product are inferior to those of pig and ox gelatin in the traditional technique, the gel strength, viscosity, transparency and other indices of the fishskin gelatin product produced by the method meet the grade A standard for edible gelatin (GB6783-94), and thus, the fishskin gelatin can be an effective substitute for pig and ox gelatin.

Description

technical field [0001] The invention relates to a method for preparing fish skin gelatin used in the food field as a gelling agent and a thickener or in the medical field as a raw material for capsule production. Background technique [0002] Gelatin is a degradation product of collagen and belongs to biopolymers. It is widely used in food, medicine, daily chemical, photography and other fields. In 2008, the output of gelatin in the international market reached 326,000 tons. Traditional gelatin production mainly uses the skin and bones of livestock such as cattle and pigs as raw materials. In recent years, due to the impact of zoonotic diseases such as mad cow disease and foot-and-mouth disease, the safety of gelatin products derived from cattle and pigs has been widely questioned. The European Union has even banned bovine-derived gelatin products from food. In addition, some special regions such as Jewish and Islamic regions do not accept pig-derived gelatin products, nor ...

Claims

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Application Information

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IPC IPC(8): C08H1/06
Inventor 张宇昊马良
Owner SOUTHWEST UNIVERSITY
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