Preparation method of fish scale gelatin of bighead carp

A fish scale gelatin and fish scale technology, which is applied in the field of animal gelatin preparation, can solve the problems of poor heat resistance, long extraction cycle, and low fish gelatin yield, and achieve high gel melting temperature, high yield, and shorten the preparation cycle.

Inactive Publication Date: 2013-09-11
NANCHANG UNIV
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

The heat resistance of fish collagen is not as good as that of mammalian collagen, so high-quality gelatin can be obtained by breaking collage

Method used

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  • Preparation method of fish scale gelatin of bighead carp

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Experimental program
Comparison scheme
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Example Embodiment

[0017] Example 1

[0018] 1. Decalcification of fish scales: (1) Removal of fish silver substances: Treat the fish scales with a tissue masher for 5 minutes to remove the fish silver substances indicated by the fish scales; (2) Acid decalcification: use hydrochloric acid to decalcify the fish scales. The liquid ratio is 1:20, the concentration of hydrochloric acid is 0.5 mol / L, and the decalcification time is 1 h; (3) Cleaning: remove the decalcification solution and wash the fish scales until neutral.

[0019] 2. Preheating of ultrasonic equipment: set the parameters of ultrasonic equipment, set the power of ultrasonic equipment to 200 W, set the temperature to 60 °C, start the equipment heating device, and preheat for 30-40 min to reach the temperature required for the reaction.

[0020] 3. Efficient preparation of fish scale gelatin: place the beaker containing the decalcified bighead carp scales and distilled water in the ultrasonic reactor, start the ultrasonic generating...

Example Embodiment

[0024] Embodiment 2

[0025] 1. Decalcification of fish scales: (1) Removal of fish silver substances: Treat the fish scales with a tissue masher for 5 minutes to remove the fish silver substances indicated by the fish scales; (2) Acid decalcification: use hydrochloric acid to decalcify the fish scales. The liquid ratio is 1:20, the concentration of hydrochloric acid is 0.5 mol / L, and the decalcification time is 1 h; (3) Cleaning: remove the decalcification solution and wash the fish scales until neutral.

[0026] 2. Preheating of ultrasonic equipment: set the parameters of ultrasonic equipment, set the power of ultrasonic equipment to 200 W, set the temperature to 60 °C, start the equipment heating device, and preheat for 30-40 min to reach the temperature required for the reaction.

[0027] 3. Efficient preparation of fish scale gelatin: place a beaker containing decalcified bighead carp scales and distilled water in the ultrasonic reactor, start the ultrasonic generating de...

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Abstract

The invention discloses a preparation method of fish scale gelatin of bighead carp. An ultrasonic-assisted, short-term and low-temperature water extraction method is employed to prepare the fish scale gelatin of bighead carp, and bighead carp scale is taken as raw material. Production yield of the scale gelatin is increased, and the gel strength and the gel melting temperature are guaranteed effectively. Beneficial effects of the method are that: the ultrasonic technology which is capable of breaking collagen can be used to increase the production yield of the scale gelatin effectively; the quality of the product is guaranteed by the short-term and low-temperature extraction method, and the application value of the product is improved; and the scale gelatin is possible to take place of mammalian gelatin for application in some fields, so that problems of the safety and limitation of gelatin are solved, and a problem that the demand for the mammalian gelatin exceeds the supply will be solved to a certain degree. [0]

Description

technical field [0001] The invention relates to the field of animal gelatin preparation, in particular to a method for preparing bighead carp scale gelatin. Background technique [0002] Gelatin is widely used in food, medicine, cosmetics and other fields due to its excellent physical and chemical properties such as gelling, foaming, and emulsifying properties. At present, the gelatin used commercially is mostly of mammalian origin, such as pigskin gelatin and cowhide gelatin. With the continuous development of gelatin use, the demand for gelatin in the world continues to increase, but now the source of gelatin is limited, so gelatin has appeared in a serious shortage situation. In addition, due to religious beliefs such as Islam and the outbreak of diseases such as mad cow disease and foot-and-mouth disease, the use of mammalian gelatin has also been restricted to a certain extent. In response to the above two problems, the development of substitutes for mammalian gelatin...

Claims

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Application Information

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IPC IPC(8): C09H3/00
Inventor 涂宗财沙小梅王辉黄涛李德俊黄小琴石燕
Owner NANCHANG UNIV
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