Preparation method of highly emulsifying poultry liver protein powder
The technology of emulsifying and protein powder is applied in the field of preparation of high-emulsifying poultry liver protein powder, which can solve the problems of inedibility, low extraction rate, low protein yield, etc., and achieve the effects of improving emulsifying properties and improving emulsifying stability.
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[0023] The invention provides a preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:
[0024] Step 1. After chopping fresh or frozen poultry liver, add physiological saline to the chopped poultry liver at a material-to-liquid ratio of 1:1-3, homogenize the mixture at 5000-10000 rpm for 1-3 minutes, and then Mix poultry liver with normal saline, break up the tissue, and fully release the protein in the cell membrane, then add ethanol solution at a material-to-liquid ratio of 1:4-5, degrease in a water bath at 65-75°C for 25-30 minutes, and degrease the ethanol solution Addition makes the degreasing faster and more fully, and the mixture is centrifuged at 4000-6000rpm for 4-8min, and the precipitate is collected.
[0025] Step 2, dry and pulverize the precipitate obtained in step 1 to obtain defatted poultry liver powder, mix the defatted poultry liver powder with a sodium hydroxide solution having a pH of 11.0 to 12.0 according ...
Embodiment 1
[0038] A preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:
[0039] Step 1. After taking fresh or frozen chicken liver and chopping it, add physiological saline to the chopped chicken liver with a material-liquid ratio of 1:3, and homogenize the mixture for 3 minutes at 10,000 rpm; then use a material-liquid ratio of 1: 5 Add an ethanol solution with a volume fraction of 80%, degrease in a water bath at 75° C. for 30 minutes, centrifuge the mixture at 6000 rpm for 8 minutes, and collect the precipitate.
[0040] Step 2. Dry the precipitate obtained in Step 1 in a blast oven at 60° C. for 48 hours, and then put it in a pulverizer and pulverize it to 100 mesh to obtain defatted chicken liver powder. The defatted chicken liver powder was mixed with sodium hydroxide solution with a pH of 12.0 according to a material-to-liquid ratio of 1:35, and placed in an ultrasonic reactor for intermittent ultrasonic extraction, after each ultr...
Embodiment 2
[0052] A preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:
[0053] Step 1. After fresh or frozen foie gras is chopped, add physiological saline to the chopped foie gras with a material-liquid ratio of 1:1, and homogenize the mixture for 1 min at 5000 rpm; then use a material-liquid ratio of 1: 4 Add an ethanol solution with a volume fraction of 99%, degrease in a water bath at 65° C. for 25 minutes, centrifuge the mixture at 4000 rpm for 4 minutes, and collect the precipitate.
[0054] Step 2. Dry the precipitate obtained in Step 1 in a blast oven at 40° C. for 24 hours, and then put it in a pulverizer and pulverize it to 60 mesh to obtain defatted foie gras powder. The defatted foie gras powder was mixed with the sodium hydroxide solution of pH 11.0 according to the ratio of material to liquid of 1:30, and placed in an ultrasonic reactor for intermittent ultrasonic extraction, after each ultrasonic 4s, intermittent 5s, and...
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