Protein nutritive jellies prepared from oviductus ranae enzymatic hydrolysate and byproduct

A technology of wood frog oil and enzymatic hydrolyzate, which can be used in food preparation, food science, application and other directions, and can solve problems such as non-nutrition and health care functions.

Inactive Publication Date: 2012-05-09
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commercially available jellies are mostly made of gelling agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Rana oil functional peptide nutritional jelly, the technological formula is: 10% of Rana oil functional peptide; 6% white sugar; 1% carrageenan; 0.5% gelatin; 0.5% xanthan gum; 0.02% citric acid; sorbic acid Potassium 0.01%; essence 0.01%.

[0033] Its preparation method is:

[0034] a. Preparation of Rana oil functional peptide:

[0035] Selected wood frog oil→soaking→homogenization→enzymolysis→centrifugation→supernatant deenzyme→deodorization and decolorization→filter cooling→functional peptide

[0036] Centrifugal separation → unhydrolyzed wood frog oil

[0037] Add distilled water according to the ratio of material to liquid 1:20, soak and swell for 12 hours, homogenize, add ginger juice at 10%, heat and boil for 2 hours, cool to 60°C, add papain at 0.4%, enzymolysis time is 4 hours, 85°C for 20 minutes Inactivate the enzyme, centrifuge at 3000 rpm for 20 minutes, absorb the supernatant with activated carbon for 30 minutes, filter and cool, and then obtain the ...

Embodiment 2

[0049] A wood frog oil protein nutritional jelly, the technological formula is: 10% of unhydrolyzed protein of wood frog oil; 8% of white sugar; 2% of carrageenan; 1% of gelatin; 0.5% of xanthan gum; 0.04% of citric acid; sorbic acid Potassium 0.02%; essence 0.03%.

[0050] Its preparation method is:

[0051] a. Preparation of Rana oil functional peptide:

[0052] Selected wood frog oil→soaking→homogenization→enzymolysis→centrifugation→supernatant deenzyme→deodorization and decolorization→filter cooling→functional peptide

[0053] Centrifugal separation → unhydrolyzed wood frog oil

[0054] Add distilled water according to the ratio of material to liquid 1:20, soak and swell for 12 hours, homogenize, add ginger juice at 10%, heat and boil for 2 hours, cool to 60°C, add papain at 0.4%, enzymolysis time is 4 hours, 85°C for 20 minutes Inactivate the enzyme, centrifuge at 3000 rpm for 20 minutes, absorb the supernatant with activated carbon for 30 minutes, filter and cool to...

Embodiment 3

[0065] Rana oil functional peptide nutritional jelly, the technological formula is: 20% of Rana oil functional peptide; 10% of white sugar; 2% of carrageenan; 1% of gelatin; 1% of xanthan gum; 0.04% of citric acid; sorbic acid Potassium 0.02%; essence 0.03%.

[0066] Its preparation method is:

[0067] a. Preparation of Rana oil functional peptide:

[0068] Selected wood frog oil→soaking→homogenization→enzymolysis→centrifugation→supernatant deenzyme→deodorization and decolorization→filter cooling→functional peptide

[0069] Centrifugal separation → unhydrolyzed wood frog oil

[0070] Add distilled water according to the ratio of material to liquid 1:20, soak and swell for 12 hours, homogenate, add ginger juice at 10%, heat and boil for 2 hours, cool to 60°C, add alkaline protease at 0.4%, enzymolysis time is 4h, 85°C for 20 Inactivate the enzyme in 1 minute, centrifuge at 3000 rpm for 20 minutes, absorb the supernatant with activated carbon for 30 minutes, filter and cool...

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PUM

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Abstract

The invention belongs to the technical field of health-care food, and particularly relates to an oviductus ranae functional peptide nutritive jelly and an oviductus ranae enzymolysis byproduct protein nutritive jelly. The jellies adopt oviductus ranae functional peptide and unhydrolyzed oviductus ranae as protein enhancers and the mixture of carrageenan, gelatin and xanthan as gelatinizer, white granulated sugar, citric acid, potassium sorbate and essence are applied to regulate the flavor, the products are clear in color and transparent, the taste is delicate, the elasticity is moderate, and the jellies are chewy; the hardness of the textures is moderate, and air bubbles do not exist; the taste and the smell are moderately sour and sweet, and the jellies do not have the fishy smell of oviductus ranae. The preparation process for the jellies mainly includes two parts, i.e. the preparation of the oviductus ranae functional peptide and the preparation of the protein nutritive jellies. The inspected quality indexes of the protein nutritive jellies disclosed by the invention fully meet product standards, and since the protein nutritive jellies respectively contain the oviductus ranae functional peptide and the collagen, the protein nutritive jellies have the effects of enhancing the immunity of the human body, reducing blood fat and blood sugar, maintaining beauty and the like, and is significant in guaranteeing the physical health of people.

Description

technical field [0001] The invention belongs to the field of health food, in particular to a preparation method of Rana oil enzymatic hydrolysis solution, by-products and protein nutrition jelly. Background technique [0002] At present, the development of my country's forest frog products is mainly the original dry product of frog oil, in addition to rock sugar clam frog oil, forest frog oil oral liquid, forest frog oil capsules, beverages, etc. Judging from the relevant forest frog products developed at present, there are shortcomings such as incomplete product types and single product uses. Therefore, it is necessary to adopt modern processing new technologies, such as modern separation and purification technology, biological enzyme engineering technology, and microencapsulation technology. Research and development of frog products (including food, health products, medicines, etc.) to ensure that the active ingredients in the raw materials do not lose their physiological ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 张铁华叶海青陈玉江郑健梁海艳
Owner JILIN UNIV
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