Antifreeze polypeptide-sorbitol composite antifreeze agent and application
An anti-freezing polypeptide and anti-freezing agent technology, which can be used in the preservation of meat/fish with chemicals, etc., can solve the problems of reduced gel performance, poor quality, poor flavor, etc., to prevent oxidative loss and increase added value. Effect
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Embodiment 1
[0030] The raw materials and formula of a simulated crab meat added with compound antifreeze agent are as follows: fish meat: 1kg, crab meat 0.2kg, potato starch: 55g, salt: 25g, monosodium glutamate: 1g, ginger juice: 3g, pepper powder: 1g , Antifreeze polypeptide: 15g, sorbitol 22g, glycerol 12g, polydextrose 30g, sodium citrate 2g.
[0031] The production steps are as follows:
[0032] (1) Preparation of antifreeze polypeptide: take food-source pigskin collagen as raw material, soak collagen and distilled water for 3 hours at a ratio of 1:100 to make the collagen fully absorb water, add enzyme and substrate at a ratio of 1:50 Alkaline protease, adjust the pH of the enzymatic hydrolysis environment to pH9.0, heat and hydrolyze the collagen in a water bath shaker at 37°C, and the enzymatic hydrolysis time is 3h. After enzymatic hydrolysis, put it in a boiling water bath for 10 minutes to completely inactivate the protease. After cooling to room temperature, use a high-speed ...
Embodiment 2
[0048] The raw materials and formula of a kind of shrimp balls added with compound antifreeze agent are as follows: fish meat: 1kg, shrimp meat 0.35kg, potato starch: 50g, salt: 20g, monosodium glutamate: 2g, ginger juice: 3g, pepper powder: 1g, Antifreeze polypeptide: 25g, sorbitol 15g, glycerin 15g, polydextrose 24g, sodium citrate 4g.
[0049] The production steps are as follows:
[0050] (1) Preparation of antifreeze polypeptide: take food-source pigskin collagen as raw material, soak collagen and distilled water for 3 hours at a ratio of 1:100 to make the collagen fully absorb water, add enzyme and substrate at a ratio of 1:50 Alkaline protease, adjust the pH of the enzymatic hydrolysis environment to pH9.0, heat and hydrolyze the collagen in a water bath shaker at 37°C, and the enzymatic hydrolysis time is 3h. After enzymatic hydrolysis, put it in a boiling water bath for 10 minutes to completely inactivate the protease. After cooling to room temperature, use a high-spe...
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