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Preparation method of fish skin antifreeze peptide microcapsules and application of fish skin antifreeze peptide microcapsules in surimi products

A technology of surimi products and microcapsules, applied in surimi products, the field of preparation of fish skin antifreeze peptide microcapsules, can solve the problem of inactivation of antifreeze peptides, formation of larger ice crystals, and reduction of gel strength of surimi products and other problems to achieve the effect of solving frost cracking

Pending Publication Date: 2017-11-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention provides a low-cost, simple and quick preparation process of antifreeze peptide microcapsules, which is added into the prepared antifreeze peptide microcapsules during the processing of surimi products, so as to solve the problem of heating due to molding process in the production process of surimi products. The technical bottleneck of the inactivation of antifreeze peptides that may be caused by temperature rise solves the problem of repeated freezing and thawing of surimi products during the freezing storage, transportation and sales of surimi products in the later stage, resulting in the reduction of gel strength and the formation of ice crystals in surimi products. Large, prone to freeze cracking, water separation and other problems, to solve common technical problems in the surimi product processing industry

Method used

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  • Preparation method of fish skin antifreeze peptide microcapsules and application of fish skin antifreeze peptide microcapsules in surimi products
  • Preparation method of fish skin antifreeze peptide microcapsules and application of fish skin antifreeze peptide microcapsules in surimi products

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Effect test

Embodiment 1

[0032] (1) Material selection: choose the skin of Spanish mackerel near the coast as the raw material for extracting antifreeze peptides.

[0033] (2) Preparation of antifreeze peptide: use alkaline protease with an enzyme activity of 2.4AU / g to enzymatically hydrolyze for 120 min at pH 8.5, 42°C, and enzyme to substrate mass ratio 1:50. After the enzymatic solution is ultrafiltered and concentrated, the antifreeze peptide extract with antifreeze activity is obtained.

[0034] (3) Adsorption of antifreeze peptide by porous starch: Weigh an appropriate amount of porous starch and the extract of antifreeze peptide in step (2), mix the two according to the wall-core material ratio (mass ratio) of 10:1, add 20mL of distilled water, and stopper Shake at 20°C for 60 minutes, pour out, vacuum filter until there is no water dripping, quickly wash the residual antifreeze peptide on the surface of the porous starch with double distilled water, freeze-dry for 20 hours, crush and sieve to...

Embodiment 2

[0039](1) Material selection: choose the skin of golden thread fish near the coast as the raw material for antifreeze peptide extraction.

[0040] (2) Preparation of antifreeze peptide: use alkaline protease with an enzyme activity of 2.4AU / g to enzymatically hydrolyze for 120 min at pH 8.5, 42°C, and enzyme to substrate mass ratio 1:50. After the enzymatic solution is ultrafiltered and concentrated, the antifreeze peptide extract with antifreeze activity is obtained.

[0041] (3) Adsorption of antifreeze peptide by porous starch: Weigh an appropriate amount of porous starch and the extract of antifreeze peptide in step (2), mix the two according to the wall-core material ratio (mass ratio) of 30:1, add 20mL of distilled water, and stopper Shake at 40°C for 110 minutes, pour out, vacuum filter until there is no water dripping, quickly wash the residual antifreeze peptide on the surface of the porous starch with double distilled water, freeze-dry for 22 hours, crush and sieve t...

Embodiment 3

[0046] (1) Material selection: choose the skin of Spanish mackerel near the coast as the raw material for extracting antifreeze peptides.

[0047] (2) Preparation of antifreeze peptide: use alkaline protease with an enzyme activity of 2.4AU / g to enzymatically hydrolyze for 120 min at pH 8.5, 42°C, and enzyme to substrate mass ratio 1:50. After the enzymatic solution is ultrafiltered and concentrated, the antifreeze peptide extract with antifreeze activity is obtained.

[0048] (3) Adsorption of antifreeze peptide by porous starch: Weigh an appropriate amount of porous starch and step (2) antifreeze peptide extract, mix the two according to the wall-core material ratio (mass ratio) of 50:1, add 20mL of distilled water, and stopper Shake at 60°C for 160 minutes, pour it out, vacuum filter until there is no water dripping, quickly wash the residual antifreeze peptide on the surface of the porous starch with double distilled water, freeze-dry for 24 hours, crush and sieve to obtai...

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Abstract

The invention provides a preparation method of fish skin antifreeze peptide microcapsules and an application of the fish skin antifreeze peptide microcapsules in surimi products. The preparation method comprises the following steps of selecting materials, preparing antifreeze peptide, adsorbing the antifreeze peptide with porous starch, performing konjac glucomannan-cane sugar system embedding, performing slow release of fish skin antifreeze peptide, and applying the antifreeze peptide in the surimi products. The preparation method disclosed by the invention is simple in technology and low in production cost, and the problem that the fish skin antifreeze peptide is inactivated in the temperature rising process can be well solved. A technical method is provided, so that the heat stability of the antifreeze peptide is improved; and the problems of frost cracks, drainage and the like caused by repeated freezing and thawing of the surimi products in the process of frozen storage, transportation and sales are solved, and the increase of utilization rate of the antifreeze peptide and the industrialized production of the antifreeze peptide are facilitated.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of fish skin antifreeze peptide microcapsules and its application in surimi products. Background technique [0002] Surimi products are a general term for surimi products, which are made of surimi as raw material, added with salt, auxiliary materials, etc. to crush (or chop) into viscous fish paste, and then shaped and heated to make elastic gel-like food, such as fish cake , fish balls, simulated crab meat, simulated scallops, artificial shark fins, etc. are one of the fastest-growing aquatic deep-processing products at home and abroad, and also one of the terminal products with a high degree of aquatic processing. [0003] Surimi processing has a long history in our country. Since the introduction of frozen surimi products production line from Japan in 1984, my country has entered large-scale industrial production. Now it has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00A23L29/30C12P21/06
CPCA23L17/70A23L29/045A23L29/30A23V2002/00C12P21/06A23V2250/5118A23V2250/55
Inventor 曾红亮郑宝东傅维擎张怡郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV
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