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Method for preparing functional flavored base material through gonads of patinopecten yessoensis

A technology of scallops and flavor base materials, which is applied in the direction of food ingredients as taste improvers and food science, can solve the problems of unrealistic flavor, single product form, and insufficient aroma, etc., to achieve improved utilization rate, reasonable process, The effect of preserving nutritional value

Inactive Publication Date: 2017-09-05
DALIAN POLYTECHNIC UNIVERSITY
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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 overcome the disadvantages of the existing seafood seasoning base materials such as insufficient aroma, vivid flavor and single product form, and to provide a functional flavor prepared from gonads of Ezo scallop with mild conditions, simple process and high production efficiency The preparation method of the base material meets the diverse dietary nutritional needs of modern people

Method used

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  • Method for preparing functional flavored base material through gonads of patinopecten yessoensis
  • Method for preparing functional flavored base material through gonads of patinopecten yessoensis
  • Method for preparing functional flavored base material through gonads of patinopecten yessoensis

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Embodiment 1

[0038]A method for preparing a functional flavor base material by using the gonads of the scallop scallop, which includes the following process steps:

[0039] 1. Raw material pretreatment: take the female gonad of Ezo scallop, wash it repeatedly with clean water, and then bathe in boiling water for 10 minutes to inactivate endogenous enzymes, homogenate, and prepare gonad homogenate;

[0040] 2. Degreasing: take the gonad homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1, v:v) mixture, extract at 50°C for 6 hours, carry out the extraction process twice, remove fat, and filter The obtained filter cake is rinsed with a small amount of mixed solvent, air-dried naturally, pulverized by a pulverizer, and passed through a 100-mesh sieve to obtain the defatted scallop gonad powder;

[0041] 3. Extraction of scallop female gonad oil: Centrifuge the above-mentioned extract in a centrifuge at 4000r / min for 10 minutes, collect the lower n-hexane layer solution, and o...

Embodiment 2

[0046] A method for preparing a functional flavor base material by using the gonads of the scallop scallop, which includes the following process steps:

[0047] 1. Pretreatment of raw materials: take the gonads of female Ezo scallops, wash them repeatedly with clean water, and then bathe in boiling water for 10 minutes to inactivate endogenous enzymes, homogenate, and prepare gonad homogenate;

[0048] 2. Degreasing: take the gonad homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1, v:v) mixture, extract at 50°C for 6 hours, carry out the extraction process twice, remove fat, and filter The obtained filter cake is rinsed with a small amount of mixed solvent, air-dried naturally, pulverized by a crusher, and passed through a 100-mesh sieve to obtain the defatted scallop gonad powder;

[0049] 3. Extraction of scallop female gonad oil: centrifuge the above-mentioned extract in a centrifuge at 5000r / min for 8 minutes, absorb the lower n-hexane layer solution, t...

Embodiment 3

[0055] A method for preparing a functional flavor base material by using the gonads of the scallop scallop, which includes the following process steps:

[0056] 1. Pretreatment of raw materials: take the gonads of female Ezo scallops, wash them repeatedly with clean water, and then bathe in boiling water for 10 minutes to inactivate endogenous enzymes, homogenate, and prepare gonad homogenate;

[0057] 2. Degreasing: Take gonad homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1) mixture, extract at 50°C for 6 hours, carry out the extraction process twice, remove fat, and use the filter cake obtained after suction filtration Rinse with a small amount of mixed solvent, air-dry naturally, pulverize with a pulverizer, and pass through a 100-mesh sieve to obtain the degreased scallop gonad powder;

[0058] 3, enzymatic hydrolysis: with the scallop gonad defatted powder of above-mentioned preparation as substrate, the protein content in the scallop gonad defatted ...

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Abstract

The invention discloses a method for preparing a functional flavored base material through gonads of patinopecten yessoensis. The method comprises the following steps of pretreating the gonads of the patinopecten yessoensis, performing fat extraction, drying defatted raw materials to obtain an enzymolysis product, performing a Maillard reaction on the enzymolysis product to obtain a derivative, and enabling the fat, the enzymolysis product and the derivative to be in compatibility so as to obtain the functional flavored base material. According to the method disclosed by the invention, a defatting technique, a biological enzymolysis technique and a Maillard modifying method are adopted for preparing the functional flavored base material, so that the flavor of the product namely the functional flavored base material is guaranteed, the nutrient value is reserved, the requirements of modern people for diversified meals can be met, and the functional flavored base material has the characteristics of being natural in raw material, high in nutritive activity of the product and the like. The method disclosed by the invention is reasonable in technology and convenient to operate, and has important significance on development and utilization of patinopecten yessoensis raw materials.

Description

technical field [0001] The invention relates to the preparation of a functional flavor base material, in particular to a method for preparing the functional flavor base material by using the gonad of the scallop scallop. Background technique [0002] In recent years, China's scallop industry has developed rapidly. In 2016, the national scallop farming output reached 1.8 million tons. However, while scallops are highly productive, a large amount of food industry waste is also produced. The female gonad of the scallop scallop is an edible by-product in the production process of shellfish. Its protein content is rich, reaching 62.89±0.87% (by dry weight), and it is a good raw material for the preparation of enzymatic protein peptides; in addition, its oil content It can reach 19.60±0.14% (by dry weight), and is rich in fat-soluble vitamin carotenoids, and has good development prospects. [0003] With the acceleration of people's life rhythm and the improvement of living stand...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/21A23L17/50A23L17/00
CPCA23L17/50A23L17/65A23L27/20A23L27/215A23V2002/00A23V2200/16
Inventor 吴海涛韩佳润唐越李雪薇阎佳楠苏盛亿
Owner DALIAN POLYTECHNIC UNIVERSITY
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