A kind of preparation method of skin-beautifying squid skin collagen peptide instant noodle sandwich biscuit

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

Active Publication Date: 2020-11-06
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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  • A kind of preparation method of skin-beautifying squid skin collagen peptide instant noodle sandwich biscuit
  • A kind of preparation method of skin-beautifying squid skin collagen peptide instant noodle sandwich biscuit
  • A kind of preparation method of skin-beautifying squid skin collagen peptide instant noodle sandwich biscuit

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

A method for making beauty-enhancing squid skin collagen peptide instant noodle sandwich biscuits, adding red dates, longan, white fungus, wolfberry and tangerine peel to drinking water for boiling and noodle water; taking flour, squid skin collagen peptide powder, rose pollen , barley powder, red bean powder, yam powder, xylitol, whole wheat flour, corn flour, milk powder, add eggs and water, and make dough; after the dough is matured, make wavy noodles, blanch in boiling water, and then Heating in the microwave, put it into the biscuit mold and form the instant noodle cake; squeeze the sandwich material on the instant noodle cake, and cover another instant noodle cake; pour the boiled syrup on the instant noodle cake, before the syrup cools Sprinkle with nut crumbs; microwave dry to obtain the product. The advantages are: the squid skin collagen peptide is extracted from processed waste squid skin and applied to food, which can beautify the skin and taste good, without any chemical additives, and enrich the types of food 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 Patents(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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