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Method for removing odor of silkworm chrysalis protein
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A technology for silkworm chrysalis protein and odor, which is applied in the field of animal protein preparation and can solve the problems of lack of processing methods for silkworm chrysalis protein, residual odor and the like
Inactive Publication Date: 2017-04-26
广西江缘茧丝绸有限公司
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Abstract
Description
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Problems solved by technology
[0003] The invention provides a method for removing the odor of silkworm chrysalis protein, which can solve the problem of residual odor due to the lack of existing silkworm chrysalis protein processing methods
Method used
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Examples
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Effect test
Embodiment 1
[0013] Embodiment 1——The removal method of silkworm chrysalis protein odor
[0014] It includes the following steps:
[0015] A. The fresh silkworm chrysalis is rapidly cooled and frozen into blocks at a rate of 5°C / 10min under ultraviolet light;
[0016] B. The fresh silkworm chrysalis frozen into blocks in step A are sequentially crushed, degreased, protein extracted, precipitated, and desalted to obtain protein slurry;
[0018] The protein content of the silkworm chrysalis protein obtained in this example reaches 96%, and within one year of conventional storage, not only no silkworm chrysalis odor is produced, but also a faint fragrance of black tea.
Embodiment 2
[0019] Embodiment 2——The removal method of silkworm chrysalis protein odor
[0020] It includes the following steps:
[0021] A. The fresh silkworm chrysalis is rapidly cooled and frozen into blocks at a rate of 10°C / 10min under ultraviolet light;
[0022] B. The fresh silkworm chrysalis frozen into blocks in step A are sequentially crushed, degreased, protein extracted, precipitated, and desalted to obtain protein slurry;
[0023] C. Add kombucha fungus accounting for 0.7% of the mass of the protein slurry to the protein slurry obtained in step B, carry out fermentation, and then dry at room temperature until the water content is 5%.
[0024] The protein content of the silkworm chrysalis protein obtained in this example reaches 96.5%, and within one year of conventional storage, not only does it not produce silkworm chrysalis odor, but it is also accompanied by a faint fragrance of black tea.
Embodiment 3
[0025] Embodiment 3 - the removal method of silkworm chrysalis protein odor
[0026] It includes the following steps:
[0027] A. The fresh silkworm chrysalis is rapidly cooled and frozen into blocks at a rate of 8°C / 10min under ultraviolet light;
[0028] B. The fresh silkworm chrysalis frozen into blocks in step A are sequentially crushed, degreased, protein extracted, precipitated, and desalted to obtain protein slurry;
[0029] C. Add kombucha fungus accounting for 1% of the mass of the protein slurry to the protein slurry obtained in step B, ferment, and then dry at room temperature until the water content is 4%.
[0030] The protein content of the silkworm chrysalis protein obtained in this example reaches 96%, and within one year of conventional storage, not only no silkworm chrysalis odor is produced, but also a faint fragrance of black tea.
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Abstract
The invention discloses a method for removing odor of silkworm chrysalis protein and belongs to the technical field of preparation of animal protein. The method comprises the following steps: rapidly freezing fresh silkworm chrysalis into blocks under an ultraviolet condition; then performing pulverization, degreasing, protein extraction, precipitation and desalinization processes so as to effectively separating protein in the silkworm chrysalis from other ingredients such as silkworm chrysalis skin and silkworm chrysalis cores, thereby improving the pure content of protein in subsequent protein slurry and achieving the purpose of preliminarily removing the odor of silkworm chrysalis protein; and then adding tea fungus, and controlling the moisture contents of other dried products, wherein by use of microbes such as saccharomycete, vinegar bacteria and lactobacillus in the tea fungus and ingredients such as tea polyphenol and theine, not only can the odor brought by generation of other infectious microbes be effectively restrained, but also ingredients which generate odor in the protein can be effectively decomposed, and thus the purpose of further removing the odor of silkworm chrysalis protein is achieved.
Description
technical field [0001] The invention belongs to the technical field of animal protein preparation, and in particular relates to a processing method of silkworm chrysalis protein. Background technique [0002] Silkworm chrysalis protein is the main component of silkworm chrysalis. It is rich in 18 kinds of amino acids needed by the human body. It is an ideal high-quality pure natural full-valent protein. However, due to the lack of existing silkworm chrysalis protein processing methods, the processed silkworm chrysalis protein products often still have odor, which reduces the added value of silkworm chrysalis protein processed products. Contents of the invention [0003] The invention provides a method for removing the odor of silkworm chrysalis protein, which can solve the problem of residual odor due to the lack of existing silkworm chrysalis protein processing methods. [0004] In order to solve the problems of the technologies described above, the technical solution ad...
Claims
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Application Information
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