A kind of extraction method of Haitian melon collagen
An extraction method and original protein technology, applied in the field of bioengineering, can solve the problems of excessive heavy metal content and low utilization rate, and achieve the effect of removing heavy metal residues, easy operation and strong controllability
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Embodiment 1
[0032] (1) Extraction process of fresh sea sweet potato collagen
[0033] (1) Mechanical dermabrasion: Weigh 500g of fresh Haitian melon and put it into the dermabrasion machine on the frosting turntable, and dermabrasion for 10 minutes;
[0034] (2) Enzymatic peeling: Haitian melons after mechanical peeling are washed and placed in 0.017Kat / g food-grade papain with a concentration of 1.3%, the ratio of solid to liquid (g / mL) is 1:1.5, and the temperature is 45 ℃, enzymatic hydrolysis for 0.6h, and the enzymatically hydrolyzed Haitian melons were cleaned with a soft brush;
[0035] (3) Enzyme-killing cleaning: enzymatically hydrolyze and peel the Haitian melon in 90°C hot water for 5 minutes to kill the enzyme, and after cooling to room temperature, remove the sediment, viscera, spouts and teeth, and clean it with tap water;
[0036] (4) Soak with 0.15% food-grade chlorine dioxide for 4 hours for decolorization;
[0037] (5) Beating: After the washed decolorized Haitian melo...
Embodiment 2
[0063] (1) Extraction process of frozen Haitian melon collagen
[0064] (1) Mechanical dermabrasion: Weigh 50kg of frozen Haitian melon, after natural thawing, put it into the dermabrasion machine with a frosted turntable, dermabrasion for 20 minutes, and remove 70-80% of the skin of Haitian melon;
[0065] (2) Enzymatic peeling: Haitian melon after mechanical peeling, washed, placed in 50L of 0.017Kat / g food-grade papain with a concentration of 1.3%, and kept at a temperature of 45°C, enzymatically hydrolyzed for 1 hour, and the Haitian melon after enzymolysis Clean with a brush cleaning machine;
[0066] (3) Enzyme-killing cleaning: enzymatically hydrolyze and peel the Haitian melon in hot water at 90°C for 10 minutes to kill the enzyme. After cooling to room temperature, remove the sediment, viscera, spouts and teeth, and clean it with tap water;
[0067] (4) Soak peeled Haitian melon with 50L of 0.20% food-grade chlorine dioxide for 4 hours for decolorization;
[0068] (...
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