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Concentrated anti-freeze alga polypeptide liquid and preparation method thereof

An anti-freezing polypeptide and concentrated liquid technology, which is applied in the field of food processing, can solve the problems affecting the taste, healthy nutritional value, sweetness and calorie of surimi and its products, increase the water retention effect of gel, prevent water loss, prevent The effect of repeated freezing and thawing

Active Publication Date: 2018-05-25
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antifreeze agent commonly used in industry is a mixture of 4% sucrose and 4% sorbitol (called "commercial antifreeze agent"), but because of its high sweetness and calories, it affects the taste and healthy nutritional value of surimi and its products

Method used

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  • Concentrated anti-freeze alga polypeptide liquid and preparation method thereof
  • Concentrated anti-freeze alga polypeptide liquid and preparation method thereof
  • Concentrated anti-freeze alga polypeptide liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] A marine biological antifreeze polypeptide concentrate, which is prepared from the following components according to the following weight ratio: 3 parts by weight of laver antifreeze concentrate, 5 parts by weight of marine polysaccharides, 0.5 parts by weight of phosphate, and 30 parts by weight of deionized water , 0.3 parts by weight of passion fruit juice;

[0086] Wherein the laver antifreeze concentrate is prepared through the following steps:

[0087] Step 1: Dry the dried laver at a temperature of 37° C. for 2 hours until the weight of the laver does not change.

[0088] Step 2: Take 0.1 kg of laver obtained in step 1, add 1 kg of deionized water and 1 kg of ice cubes respectively, wherein, the ice cubes are formed by freezing deionized water, mix and beat, and process with an ultrasonic crusher for 3 hours to obtain laver puree ;

[0089] Step 3: Add 0.63 kg of acetic acid to the laver puree in step 2 at a temperature of 15° C. (heat in a water bath in winter...

Embodiment 2

[0104] A marine biological antifreeze polypeptide concentrate, which is prepared from the following components according to the following weight ratio: 5 parts by weight of seaweed antifreeze concentrate, 1 part by weight of marine polysaccharide, 0.2 part by weight of phosphate, and 100 parts by weight of deionized water , 0.4 parts by weight of passion fruit juice;

[0105] Wherein, laver antifreeze concentrate is prepared through the following steps:

[0106] Step 1: drying the dried laver at a temperature of 45°C for 2.5 hours until the weight of the laver does not change.

[0107] Step 2: Take 0.1 kg of laver obtained in step 1, add 1 kg of deionized water and 1 kg of ice cubes respectively, wherein the ice cubes are formed by freezing deionized water, mix and beat, and process with an ultrasonic crusher for 4 hours to obtain laver puree;

[0108] Step 3: Add 2.4kg of acetic acid to the raw laver pulp in step 2, mix and decompose it, keep the temperature at 24°C, (heat i...

Embodiment 3

[0125] A marine biological antifreeze polypeptide concentrate, which is prepared from the following components according to the following weight ratio: 10 parts by weight of seaweed antifreeze concentrate, 10 parts by weight of marine polysaccharides, 0.5 parts by weight of phosphate, 0.5 parts by weight of passion fruit juice, 70 parts by weight of deionized water;

[0126] Wherein, laver antifreeze concentrate is prepared through the following steps:

[0127] Step 1: drying the dried laver at a temperature of 30° C. for 3 hours until the weight of the laver does not change.

[0128] Step 2: Take 0.1 kg of laver obtained in step 1, add 1 kg of deionized water and 1 kg of ice cubes respectively, wherein the ice cubes are formed by freezing deionized water, mix and beat, and process with an ultrasonic crusher for 4 hours to obtain laver puree ;

[0129] Step 3: Add 4.2kg of acetic acid to the raw laver pulp in step 2, mix and decompose it, keep the temperature at 30°C, (heat ...

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Abstract

The invention relates to a concentrated anti-freeze alga polypeptide liquid and a preparation method thereof, and belongs to the technical field of food processing. The concentrated anti-freeze alga polypeptide liquid is prepared from, by weight, 3-10 parts of concentrated anti-freeze laver liquid, 1-10 parts of marine polysaccharid, 0.2-0.5 part of phosphate and 30-100 parts of deionized water. New raw materials with a low cost are provided for anti-freeze polypeptide, and the extraction rate of anti-freeze polypeptide is increased to achieve industrialization and expand the application field.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seaweed antifreeze polypeptide concentrate and a preparation method thereof. Background technique [0002] Antifreeze protein, also known as "ice structure protein", is a kind of active protein that attaches to the surface of ice crystals and inhibits the growth and recrystallization of ice crystals. Antifreeze protein can control the growth of ice crystals, reduce cell damage and maintain the original structure, texture and quality of products. [0003] At present, most of the research on antifreeze proteins is limited to deep-sea fish or other rare plants. Due to the high cost of raw materials, they can only stay in the laboratory research stage, and it is difficult to extract them for industrial application. [0004] According to relevant research, some people have transferred the antifreeze gene into bacteria to obtain antifreeze protein through transge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/06C12P21/06C07K1/34
CPCC07K7/06C12P21/06
Inventor 蒋荣龙魏倩婷
Owner HAIXIN FOODS
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