A fresh-keeping health-care cake containing mantis shrimp head and mantis shrimp shell and its preparation method

A technology of mantis shrimp shell and mantis shrimp head, which is applied in dough processing, baking, baked food, etc., can solve the problems of mantis shrimp enzymatic protein powder with heavy bitter taste, inability to be used as food base material, waste of resources, etc. Achieve the effect of prolonging the storage time, ensuring food quality and safety, and internal moisture

Inactive Publication Date: 2017-01-18
陆思烨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that mantis shrimp heads and mantis shrimp shells are discarded as waste, resulting in a serious waste of resources, and to provide a process to provide a fresh-keeping health cake containing mantis shrimp heads and mantis shrimp shells and its preparation The method not only solves the problem that the mantis shrimp enzymatic protein powder has a heavy bitter smell and poor flavor, and cannot be used as a food base, but also improves the antibacterial, antiseptic, and fresh-keeping capabilities of the cake, and at the same time makes the nutritional and health care value of the cake even better. Natural Green, more safe to eat, easier to be absorbed and utilized by the human body, and help the human body to obtain more health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material preparation:

[0031] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water three times the weight of mantis shrimp heads, boil for 15 minutes, filter, and grind the filter residue with a colloid mill. Add water 5 times the weight of the filter residue for edging, adjust the pH to 8.5, then add trypsin at 0.6% of the weight of the filter residue, enzymolyze at 55°C for 3 hours, inactivate the enzyme at 90°C for 20 minutes, centrifuge, and take the supernatant , adding 5% pumpkin polysaccharide by weight of the supernatant, 0.1% citric acid and 0.5% glycine for debittering and deodorizing, concentrating under reduced pressure, and spray drying to obtain mantis shrimp enzymatic protein powder;

[0032] ②Preparation of calcium ascorbate: collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells, mix well, crush the...

Embodiment 2

[0044] 1. Raw material preparation:

[0045] ①To prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water 5 times the weight of mantis shrimp heads, boil for 20 minutes, filter, and grind the filter residue with a colloid mill. Add water three times the weight of the filter residue for edging, adjust the pH to 9, then add trypsin at 0.8% of the weight of the filter residue, enzymolyze at 70°C for 2 hours, inactivate the enzyme at 95°C for 20 minutes, centrifuge, and take the supernatant , adding 3% pumpkin polysaccharide, 0.1% citric acid and 0.6% glycine to debitter and deodorize the supernatant, concentrating under reduced pressure, and spray drying to obtain mantis shrimp enzymatic protein powder;

[0046]②Preparation of calcium ascorbate: Collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells and mix evenly, crush the shell powder t...

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PUM

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Abstract

The invention relates to a refreshing health care cake comprising squilla heads and squilla shells and a preparation method thereof. The refreshing health care cake adopts the following raw material formula in percentage by weight: 30 to 65 percent of low-gluten flour, 8 to 15 percent of squilla enzymolysis protein powder, 3 to 6 percent of calcium ascorbate, 3 to 6 percent of betel pepper leaves, 0.5 to 2 percent of solandra nitida leaves, 3 to 6 percent of bifidus sugar, 0.1 to 0.5 percent of pectin, 8 to 15 percent of pigeon egg, 8 to 15 percent of milk powder, 0.8 to 2 percent of selenium salt, 0.5 to 2 percent of semen hertospermi oil and 0.1 to 0.5 percent of baking powder. The raw materials are made into the cake by various processing means. Not only is the problem that the squilla enzymolysis protein powder is seriously bitter and fishy and cannot be used as a food base stock solved, but also the nutrition and health care value of the cake is even better when bacteriostasis capacity, antiseptic capacity and refreshing capacity of the cake are improved. When the refreshing health care cake is usually eaten, nutrient substances required by human bodies can be supplemented so as to fulfill the aims of preventing diseases, building the body and prolonging the life. Moreover, wastes are comprehensively utilized and the refreshing health care cake has huge social, ecological, environmental and economic benefits.

Description

technical field [0001] The invention relates to a fresh-keeping health-care cake containing mantis shrimp heads and mantis shrimp shells and a preparation method thereof, belonging to the field of food biotechnology. Background technique [0002] Mantis shrimps are commonly known as mantis shrimps, mantis shrimps, mantis shrimps, etc., and are commonly known as prawns, shrimps, and shrimp hooks in the coastal areas of Zhejiang. crustaceans. It likes to inhabit shallow tides and deep-sea sediments or cracks in reefs. It is distributed in a wide range, from the Great Peter Bay in Russia to the coasts of Japan and China, the Philippines, the Malay Peninsula, and the Hawaiian Islands. It is distributed in China's Yellow Sea, Bohai Sea, Hainan and East China Sea have the most varieties. Mantis shrimp meat is tender and delicious, and the individual is large. It is divided into two parts, the cephalothorax and the abdomen. It has 20 body segments in total, 5 segments on the head...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/34A21D2/00
Inventor 陆思烨
Owner 陆思烨
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