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Extraction method of fish scale collagen and preparation method of related food

A technology for fish scale collagen and its extraction method, which is applied in the field of fish scale collagen extraction and related food preparation, can solve the problems of low collagen purity, low extraction rate, residual fishy smell, etc., and achieve good water solubility and nutrition Rich, fishy odor-removing effect

Inactive Publication Date: 2015-08-26
BEIJING UNIV OF CHEM TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current existing methods for extracting collagen from fish scales generally have the problems of low extraction rate, low purity of collagen, and residual fishy smell, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100g of cleaned carp scales, soak in 5% caustic soda solution for 5 minutes, rinse with water to remove mucus and oil, and wash until neutral, filter and drain; then in 12%, 8%, 3% Soak in 1% hydrochloric acid solution for 2 hours, rinse with water until neutral, filter and drain; then soak in 3g / L lime water for 8 days, rinse with water until neutral, filter and drain; Treat under microwave power of 800W for 0.5 hours; then add distilled water according to the weight ratio of material to liquid 1:6, then adjust the pH to 5.5 with 0.5mol / L edible acetic acid, and heat in a closed container at 80°C for 4 hours, Remove the slick oil and filter out the insoluble matter to obtain the puree of the fish jelly; freeze-dry the puree of the fish jelly to obtain 32 g of the fish scale collagen product. After calculation, the dissolution rate of collagen is 95%. After testing, the purity of collagen in the product is 92%.

Embodiment 2

[0021] Take 100g of cleaned grass carp scales, soak in 5% caustic soda solution for 3 minutes, rinse with water to remove mucus and oil, and wash until neutral, filter and drain; then in 12%, 8%, 3% Soak in 1% hydrochloric acid solution for 2.5 hours, rinse with water until neutral, filter and drain; then soak in 2g / L lime water for 10 days, rinse with water until neutral, filter and drain; Treat for 1 hour under the action of microwave with a power of 600W; then add distilled water according to the weight ratio of material to liquid 1:5, then adjust the pH to 5 with 0.5mol / L edible acetic acid, and heat in a closed container at 70°C for 5 hours. Remove the slick oil and filter out the insoluble matter to obtain the puree of the fish jelly; freeze-dry the puree of the fish jelly to obtain 26.8 g of the fish scale collagen product. After calculation, the dissolution rate of collagen is 96%. After testing, the purity of collagen in the product is 91%.

Embodiment 3

[0023] Take 100g of cleaned crucian carp scales, soak in 5% caustic soda solution for 8 minutes, rinse with water to remove mucus and oil, and wash until neutral, then filter and drain; then in 12%, 8%, 3% Soak in 1% hydrochloric acid solution for 2 hours, rinse with water until neutral, filter and drain; then soak in 4g / L lime water for 7 days, rinse with water until neutral, filter and drain; Treat for 0.1 hour under the action of microwave with a power of 1000W; then add distilled water according to the weight ratio of material to liquid 1:8, then adjust the pH to 6 with 0.5mol / L edible acetic acid, and heat in a closed container at 90°C for 3 hours, Remove the slick oil and filter out the insoluble matter to obtain the puree of the fish jelly; freeze-dry the puree of the fish jelly to obtain 26.5 g of the fish scale collagen product. After calculation, the dissolution rate of collagen is 95%. After testing, the purity of collagen in the product is 90%.

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PUM

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Abstract

The present invention relates to a scale collagen extraction method and an associated food production method. The scale collagen extraction method uses a combination of acid soaking, alkali soaking, microwave treating and hot water extracting, which improve the dissolution rate and purity of collagens, and effectively remove the fishlike smell. The molecular weight distribution of obtained collagens is concentrated, and more than 90% is between 1000 to 2000 Dalton. The collagens are water-soluble and easily absorbed by the body. The scale collagen food is produced by adding natural flavoring, and has good looking, good aroma, good taste and slippy taste, and is a nutrient-rich frozen fish food.

Description

technical field [0001] The invention relates to a method for extracting fish scale collagen and a method for preparing food containing the fish scale collagen. Background technique [0002] my country is a major producer of freshwater fish in the world, and the freshwater fish production accounts for more than 60% of the world's total production. In recent years, the freshwater fish processing industry has developed rapidly and has become a new growth point of freshwater fishery. About 40% of by-products are produced during the processing of freshwater fish, including fish scales, fish heads and fish oil, etc. These leftovers are usually treated as waste or pig food cheaply, resulting in serious waste of resources and environmental pollution. Among them, fish scales are rich in nutrients and rich in collagen. The current existing methods for extracting collagen from fish scales generally have the problems of low extraction rate, low purity of collagen, and residual fishy s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/04A23L1/325A23L1/06A23L17/00A23L21/10
Inventor 罗施中李晋王晔刘琳
Owner BEIJING UNIV OF CHEM TECH
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