Squid protein powder and preparation method thereof
A technology of protein powder and squid, applied in the direction of food science, application, food ingredients, etc., can solve the problems of not considering the effect of digestion and absorption
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Embodiment 1
[0016] 1) Preparation of Peruvian squid extract
[0017] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 50 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 3% neutral protease by total weight, keep the temperature at 42°C for 240 minutes, then heat to 100°C, keep the temperature for 15 minutes; add 5% flavor protease and 3% flavor yeast by total weight to the inactivated solution, Keep the temperature at ℃ for 120 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 40 ℃ for 60 minutes, concentrate in vacuum at low temperature until the solid content is 75%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;
[0018] 2) deployment
[0019] Weigh 90 parts of soybean protein isolate, 25 parts of spirulina extract, 10 parts of stachyose, 5 part...
Embodiment 2
[0022] 1) Preparation of Peruvian squid extract
[0023] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 70 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 5% neutral protease by total weight, keep the temperature at 37°C for 300min, then heat to 100°C, keep the temperature for 15min; Keep the temperature at ℃ for 180 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 50 ℃ for 30 minutes, concentrate in vacuum at low temperature until the solid content is 80%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;
[0024] 2) deployment
[0025] Weigh 100 parts of soybean protein isolate, 28 parts of spirulina extract, 10 parts of stachyose, 8 parts of soft white sugar, 0.12 parts of citric acid, and 5 parts of dextrin according to the formula...
Embodiment 3
[0028] 1) Preparation of Peruvian squid extract
[0029] Take the Peruvian squid board, grind it with a meat grinder, mix it with an equal mass of 5% sodium bicarbonate solution, soak it at 5°C for 90 minutes, stir it every 5 minutes, and then dehydrate it with a spin dryer; add an equal amount of dehydrated squid meat Water, add 5% neutral protease by total weight, keep the temperature at 45°C for 180 minutes, then heat to 100°C, keep the temperature for 15 minutes; add 5% flavor protease and 3% flavor yeast by total weight to the inactivated solution, Keep the temperature at ℃ for 140 minutes, then filter, add 3% lactobacillus to the filtrate, keep the temperature at 45 ℃ for 50 minutes, concentrate in vacuum at low temperature until the solid content is 80%, then freeze-dry, and crush the dried product to obtain the Peruvian squid extract;
[0030] 2) deployment
[0031] Weigh 100 parts of soybean protein isolate, 25 parts of spirulina extract, 12 parts of stachyose, 6 par...
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