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Production method of squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin

The technology of sandwich biscuit and production method is applied in the directions of dough processing, baked food, baking, etc., which can solve the problems of low yield of collagen peptides, affect the content of effective nutrients of enzymatic hydrolysis effect, etc., and achieve sweet taste and rich meal. Fiber and cholesterol lowering effect

Active Publication Date: 2018-01-09
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction of collagen peptides generally adopts acid method, enzymatic method, and step-by-step enzymatic hydrolysis. Collagen peptides obtained by these methods alone generally have a low yield and contain a large amount of impurity proteins, which affect the effect of enzymatic hydrolysis and effective nutrients. Content

Method used

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  • Production method of squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin
  • Production method of squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin
  • Production method of squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Collagen peptide extraction from squid skin (all reagents used are food grade)

[0040] Thaw and wash the frozen squid skin, cut it into 1cm×1cm-1.5cm×1.5cm block squid skin; weigh 2kg squid skin, degrease with 100L mass concentration of 10% n-butanol for 2h; reconcentration is 0.3 mol / L anhydrous Na 2 CO 3 Soak in the solution to remove impurities, and use 0.3mol / L anhydrous Na 2 CO 3 Change the soaking solution once, and after changing it twice, wash it with deionized water to become neutral;

[0041] Soak squid skin in 100L of glacial acetic acid with a concentration of 0.5mol / L, add 0.02kg of pepsin for enzymolysis at room temperature for 4 hours, inactivate the enzyme at 95°C for 10 minutes, and filter to obtain enzymatic hydrolysis solution Ⅰ;

[0042] Add water to enzymolysis solution Ⅰ according to the mass ratio of enzymolysis solution Ⅰ and water 1:4, adjust the pH to 8 with 1mol / L NaOH, add 0.01kg of papain to hydrolyze at 55°C for 4h, inactivate the ...

Embodiment 2

[0063] (1) Collagen peptide extraction from squid skin (all reagents used are food grade)

[0064] Thaw the frozen squid skin, wash it, cut it into 1cm×1cm-1.5cm×1.5cm block squid skin; weigh 2kg squid skin, degrease with 300L mass concentration of 10% n-butanol for 4h; re-concentrate 0.5mol / L Anhydrous Na 2 CO 3 Soak in the solution to remove impurities, and use 0.5mol / L anhydrous Na every 3h 2 CO 3 The solution was replaced once with soaking solution and twice with anhydrous Na 2 CO 3 Afterwards, wash with deionized water to become neutral;

[0065] Soak the squid skin in 200L of 0.5mol / L glacial acetic acid, add 0.02kg of pepsin for enzymolysis at room temperature for 5h, inactivate the enzyme at 95°C for 10min, and filter to obtain enzymatic hydrolysis solution Ⅰ;

[0066] Add water to enzymolysis solution Ⅰ according to the mass ratio of enzymolysis solution Ⅰ to water 1:4, adjust the pH to 8 with 1mol / L NaOH, add 0.01kg papain for enzymolysis at 50°C for 5h, inact...

Embodiment 3

[0087] (1) Collagen peptide extraction from squid skin (all reagents used are food grade)

[0088] Thaw the frozen squid skin, wash it, cut it into 1cm×1cm-1.5cm×1.5cm block squid skin; weigh 2kg squid skin, degrease with 200L mass concentration of 10% n-butanol for 3h; anhydrous Na 2 CO 3 Soak in the solution to remove impurities, and change anhydrous Na every 2 hours 2 CO 3 Solution, Na used to remove impurities 2 CO 3 The concentration of the solution is 0.4mol / L, soaked three times and washed with deionized water to become neutral;

[0089] Soak squid skin in 150L of glacial acetic acid with a concentration of 0.5mol / L, add 0.02kg of pepsin for enzymolysis at room temperature for 4.5h, inactivate the enzyme at 95°C for 10min, and filter to obtain enzymatic hydrolysis solution Ⅰ;

[0090] Add water to enzymolysis solution Ⅰ according to the mass ratio of enzymolysis solution Ⅰ and water 1:4, adjust the pH to 8 with 1mol / L NaOH, add papain accounting for 0.5% of squid s...

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Abstract

The invention provides a production method of squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin. The production method comprises the steps: adding drinking waterto red jujubes, longans, white fungus, Chinese wolfberries and dried orange peel and performing boiling to obtain water to be used for making dough; taking flour, squid skin collagen peptide powder, rose powder, coix seed powder, red bean powder, Chinese yam powder, xylitol, whole wheat flour, corn flour and milk powder, adding eggs and water, and making dough; after aging the dough, preparing thedough into wavy noodles, scalding the noodles in boiled water, then microwave heating the noodles, and filling the noodles into a biscuit mold for molding the noodles into an instant noodle cake; squeezing a sandwich material on the instant noodle cake, and covering the instant noodle cake with another instant noodle cake; pouring cooked syrup onto the instant noodle cakes, and spreading crushednuts before the syrup cools; and performing microwave drying to obtain products. The production method of the squid skin collagen peptide instant noodle sandwich biscuits capable of nourishing skin has the advantages: the processing waste squid skin is utilized for extracting the squid skin collagen peptide to be applied to foods, and the squid skin collagen peptide instant noodle sandwich biscuits are capable of beautifying, have good mouthfeel, are free of any chemical additives and enrich the variety of foods made of flour on the market.

Description

technical field [0001] The invention relates to a preparation method of squid skin collagen peptide instant noodle sandwich biscuits for beauty. Background technique [0002] Instant noodles are noodle products obtained by rolling, steaming, and drying noodles that can be cooked and eaten in hot water in a short period of time. With the acceleration of the pace of life and the improvement of living standards, instant noodles, as a fast food With its crispy taste and convenient and easy-to-eat characteristics, it is deeply loved by consumers. The types of instant noodles on the market mainly include fast food noodles, cup noodles, instant noodles, instant noodles, etc., which are generally used as staple food to supplement nutrients and energy. It is not common to eat it as a casual pastry. [0003] Behind the fact that instant noodles are widely loved by consumers, the health problems caused by them are also becoming more and more prominent. The high salt content of instant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/064A21D13/02A21D13/24A21D13/28A21D13/32A21D13/38A21D13/40A21D2/36A21D2/26
Inventor 蔡路昀曹敏杰曹爱玲励建荣王彦波马涛
Owner BOHAI UNIV
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