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Fishy smell elimination method for freshwater fish scale gelatin

A technology for fish scale gelatin and freshwater fish, which is applied in the field of fish scale gelatin to remove fishy smell, and achieves the effects of shortening reaction time, shortening process and reducing fishy smell

Active Publication Date: 2013-08-07
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The invention combines microwave technology and dry heat technology to form fish scale gelatin deodorization method, and there is no relevant report in the literature at home and abroad

Method used

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  • Fishy smell elimination method for freshwater fish scale gelatin

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of the reaction system: (1) Preparation of freshwater fish scale gelatin: prepare 6% fish scale gelatin solution with distilled water, and dissolve the gelatin completely in a 50°C water bath; (2) Mix glucose: add to the fish scale gelatin solution glucose to a concentration of 6%.

[0022] 2. Microwave treatment: Microwave technology is used to process the fish scale gelatin-glucose mixture to accelerate the reaction of gelatin and glucose. The microwave power is 800W, the processing volume is 50ml, and the microwave time is 8min. .

[0023] 3. Dry heat treatment: place the gelatin-glucose mixed system with less water content in a vacuum drying oven for further reaction, the temperature is controlled at 60° C., and the reaction time is 12 hours.

[0024] 4. Crushing: use dry powder pulverization to refine the deodorized fish scale gelatin to form high-quality fish scale gelatin products.

[0025] 5. The fishy smell of the product: the modified fish sca...

Embodiment 2

[0027] 1. Preparation of the reaction system: (1) Preparation of freshwater fish scale gelatin: prepare 6% fish scale gelatin solution with distilled water, and dissolve the gelatin completely in a 50°C water bath; (2) Mix glucose: add to the fish scale gelatin solution glucose to a concentration of 6%.

[0028] 2. Microwave treatment: Microwave technology is used to process the fish scale gelatin-glucose mixture to accelerate the reaction of gelatin and glucose. The microwave power is 1200W, the processing volume is 50ml, and the microwave time is 5min. .

[0029] 3. Dry heat treatment: place the gelatin-glucose mixed system with less water content in a vacuum drying oven for further reaction, the temperature is controlled at 60°C, and the reaction time is 20h.

[0030] 4. Crushing: use dry powder pulverization to refine the deodorized fish scale gelatin to form high-quality fish scale gelatin products.

[0031] 5. Product fishy smell: redissolve the modified fish scale gel...

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Abstract

The invention provides a fishy smell elimination method for freshwater fish scale gelatin. According to the invention, the freshwater fish scale gelatin is used as an initial object, glucose is introduced for composition of a gelatin-glucose reaction system, and the reaction system is treated through combined usage of microwave technology and dry heat technology so as to achieve the purposes of elimination of fishy smell components in a gelatin product, preparation of a high quality fish scale gelatin product and acceleration of substitution of mammal gelatin with the fish scale gelatin. The invention has the following beneficial effects: the microwave technology has the advantages of high efficiency, rapidness and the like and can both promote reaction of the fish scale gelatin with glucose and substantially shorten time; the dry heat technology has dual functions of promoting modification of the gelatin and drying the prepared gelatin product with fishy smell being eliminated; and the fish scale gelatin product having undergone fishy smell elimination can replace the mammal gelatin in a plurality of aspects and alleviates the situation of shortage of the mammal gelatin at present.

Description

technical field [0001] The invention relates to a method for removing fishy smell from fish scale gelatin. Background technique [0002] Mammalian gelatin (such as pigskin gelatin and cowhide gelatin) has good gel properties (gel melting temperature slightly lower than human body temperature) and interface properties (such as foaming and emulsification), and is widely used in food, medicine, etc. field. Due to limited raw materials and wide application, mammalian gelatin products are in short supply, and finding substitutes for mammalian gelatin has become one of the focuses of researchers in various countries. Fish gelatin has similar properties to mammalian gelatin and is a potential gelatin substitute. However, fish gelatin has poor gel thermal properties (gel strength and melting temperature) and a certain fishy smell, which limits its use. widely used. Freshwater fish scale gelatin has better gel properties and can meet the application requirements of gelatin, but it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09H3/00C09H9/00
Inventor 涂宗财沙小梅王辉黄涛满泽洲
Owner NANCHANG UNIV
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