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Tea flavor swimming bladder collagen jelly and preparation method thereof

A fish bladder collagen and protein technology, which is applied in the field of tea-flavored fish bladder collagen jelly and its preparation, can solve the problems of fishy smell, poor health, and difficult absorption of collagen, and achieves increased added value, good taste and flavor, and removal of fishy effect

Inactive Publication Date: 2013-12-18
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defective that this invention exists is: still adopt gelatin as main raw material, the collagen protein in gelatin is not easy to be absorbed, can't provide enough nutritional supplement, contains pigment, potassium sorbate preservative, healthiness is not good, if gelatin comes from marine animal, It will have a fishy smell and affect the flavor of jelly

Method used

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  • Tea flavor swimming bladder collagen jelly and preparation method thereof
  • Tea flavor swimming bladder collagen jelly and preparation method thereof
  • Tea flavor swimming bladder collagen jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Preparation of Oolong Tea Juice: Add 2g of Oolong tea to 100ml of 95°C hot water, soak for 10 minutes, and obtain Oolong tea juice after cooling.

[0029] (2) Preparation of agar sol: It is obtained by dissolving 0.5g agar in 100ml water and heating it.

[0030] (3) Preparation of fish swim bladder collagen extract: under 2°C ambient conditions, take 100g of large yellow croaker fish swim bladder and add it to 0.2mol / L NaOH solution (fish swim bladder: NaOH solution = 1:15, m / v) and stir for 4 hours. After cleaning with distilled water, add the swim bladder to 3wt% NaCl solution (fish swim bladder: NaCl solution = 1:15, m / v), stir for 4 hours, rinse with distilled water to neutrality; add fish swim bladder to 0.6mol / L acetic acid solution (fish swim bladder) :Acetic acid solution=1:5, m / v), homogenize, magnetically stir for 40h, centrifuge at 10000r / min for 35min, get the supernatant, add NaCl to the supernatant until the final concentration of the solution is 1mol / L, an...

Embodiment 2

[0035] (1) Preparation of Oolong Tea Juice: Add 3g of Oolong tea to 100ml of hot water at 100°C, soak for 3 minutes, and obtain Oolong tea juice after cooling.

[0036] (2) Preparation of agar sol: Dissolve 1.5g of agar in 100ml of water and heat to dissolve it.

[0037] (3) Preparation of fish swim bladder collagen extract: under 4℃ environment, take 100g large yellow croaker swim bladder and add it to 0.1mol / L NaOH solution (fish swim bladder: NaOH solution=1:25, m / v) and stir for 6h, After washing with distilled water, add the swim bladder to 2wt% NaCl solution (fish swim bladder: NaCl solution = 1:25, m / v), stir for 6 hours, rinse with distilled water to neutrality; add fish swim bladder to 0.4mol / L acetic acid solution (fish swim bladder) :Acetic acid solution=1:8, m / v), homogenize, magnetically stir for 50h, centrifuge at 12000r / min for 25min, get the supernatant, add NaCl to the supernatant to the final concentration of 0.8mol / L, and let stand Overnight, centrifuge, collect...

Embodiment 3

[0042] (1) Preparation of Oolong Tea Juice: Add 2g of Oolong tea to 100ml of 95°C hot water, soak for 5 minutes, and obtain Oolong tea juice after cooling.

[0043] (2) Preparation of agar sol: Dissolve 1g of agar in 100ml of water and heat to dissolve it.

[0044] (3) Preparation of fish swim bladder collagen extract: under 4℃ environment, take 100g large yellow croaker swim bladder and add to 0.1mol / L NaOH solution (fish swim bladder: NaOH solution=1:20, m / v) and stir for 4h, After washing with distilled water, add the swim bladder to 2.5wt% NaCl solution (fish swim bladder: NaCl solution = 1:20, m / v), stir for 4 hours, rinse with distilled water to neutrality; add fish swim bladder to 0.5 mol / L acetic acid solution ( Fish swim bladder: acetic acid solution = 1:6, m / v), homogenize, magnetically stir for 48h, centrifuge at 10000r / min for 30min, obtain the supernatant, add NaCl to the supernatant until the final concentration of the solution is 0.9mol / L, statically Let it stand ov...

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Abstract

The invention relates to the technical field of food production, and provides a tea flavor swimming bladder collagen jelly which comprises components including tea juice collagen liquid, citric acid and white granulated sugar, wherein the specific proportion is as follows: the dosage of the citric acid is 0.04-0.08g and the dosage of the white granulated sugar is 4-12g in per 100ml of tea juice collagen liquid; the tea juice collagen liquid contains a swimming bladder collagen extracting solution, oolong tea juice and agar sol with the volume ratio of 1:(1-4):(2-5). The tea flavor swimming bladder collagen jelly is capable of effectively utilizing swimming bladder which is taken as waste during aquatic product processing, protects the environment, is capable of increasing the additional value of aquatic products, is good in taste, does not contain additives such as pigment, and is healthy and safe; nutritional ingredients are easily absorbed.

Description

Technical field [0001] The invention relates to the technical field of food production, in particular to a tea-flavored fish maw collagen jelly and a preparation method thereof. Background technique [0002] Fish viscera accounts for about 10% of fish body weight and is an important source of biological macromolecules such as protein and lipids. Fish maw is one of the internal organs of fish, also known as fish bubble, fish maw, fish white, and compressed cell. It is an important proportion regulating organ of the fish body. It also plays a role in pressure sensing, vocalization and breathing. In our country, eating fish swim bladder has a long history. The main nutrients of fish swim bladder are high-grade collagen, mucopolysaccharides, multivitamins, calcium, zinc, iron, selenium and other trace elements. The protein content is generally above 80%. The fat content is low, it is an ideal high-protein low-fat food. [0003] Collagen is a high-molecular protein, filamentous collag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/30A23L33/105
Inventor 丁国芳曾丽杨最素景奕文徐律李连军滕芳芳张国梅
Owner ZHEJIANG OCEAN UNIV
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