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Making method of cuttlefish ink bread

A production method, squid ink technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effect of small changes, small aging rate, and single nutritional structure improvement

Active Publication Date: 2019-12-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] However, there are few reports on the use of DHPM technology for the homogenization and ultra-micronization of squid ink melanin substances, and it will be of great significance if this technology can be applied to squid ink and improve the applicability of squid ink in the food field

Method used

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  • Making method of cuttlefish ink bread
  • Making method of cuttlefish ink bread
  • Making method of cuttlefish ink bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of preparation method of cuttlefish ink bread, comprises the steps:

[0041] 1. Pretreatment of squid ink sacs: thaw the frozen tabby squid ink sacs in running water, cut the ink sacs and soak the whole ink sacs including the skin of the sacs in deionized water of equal volume overnight at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0042] Two, enzymatic hydrolysis of squid ink melanin crude product, add the deionized water that solid-liquid ratio is 1:50 in the above-mentioned crude product, adjust pH to 10.0, add the enzyme of 4260U / g (select the alkaline product produced by Nanning Pangbo Bioengineering Co., Ltd. Protease), after enzymatic hydrolysis at 51°C for 4.5h, high temperature inactivation at 100°C for 10min; then filter through a 200-mesh sieve and store the filtrate at low temperature at 4°C for later use;

[0043] 3. Dynamic ultra-high ...

Embodiment 2

[0059] A kind of preparation method of cuttlefish ink bread, comprises the steps:

[0060] 1. Pretreatment of squid ink sacs: thaw the frozen tabby squid ink sacs in running water, cut the ink sacs and soak the whole ink sacs including the skin of the sacs in deionized water of equal volume overnight at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0061] Two, enzymatic hydrolysis of squid ink melanin crude product, add the deionized water that solid-liquid ratio is 1:40 in the above-mentioned crude product, adjust pH to 9.0, add the enzyme of 4060U / g (select the alkaline product produced by Nanning Pangbo Bioengineering Co., Ltd. Protease), after enzymatic hydrolysis at 48°C for 4.0h, inactivated at 100°C for 10min at high temperature; then filter through a 200-mesh sieve and store the filtrate at low temperature at 4°C for later use;

[0062] 3. Dynamic ultra-high...

Embodiment 3

[0066] A kind of preparation method of cuttlefish ink bread, comprises the steps:

[0067] 1. Pretreatment of squid ink sacs: thaw the frozen tabby squid ink sacs in running water, cut the ink sacs and soak the whole ink sacs including the skin of the sacs in deionized water of equal volume overnight at 8000r min -1 The supernatant was removed after centrifugation at a speed of 10 min, and the precipitate was freeze-dried to obtain the crude squid melanin;

[0068] Two, enzymatic hydrolysis of squid ink melanin crude product, add the deionized water that solid-liquid ratio is 1:60 in the above-mentioned crude product, adjust pH to 11.0, add the enzyme of 4460U / g (select the alkaline product produced by Nanning Pangbo Bioengineering Co., Ltd. Protease), after enzymatic hydrolysis at 54°C for 5.0h, high temperature inactivation at 100°C for 10min; then filter through a 200-mesh sieve and store the filtrate at low temperature at 4°C for later use;

[0069] 3. Dynamic ultra-high ...

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Abstract

The invention relates to a making method of cuttlefish ink bread. The making method comprises the following steps of I, pretreating cuttlefish ink sacs to obtain cuttlefish ink melanin crude products;II, performing enzymolysis on the cuttlefish ink melanin crude products, and performing filtration so as to obtain filtrate; III, performing dynamic superhigh pressure micro jet treatment on the filtrate: performing dynamic superhigh pressure micro jet treatment and circulation once at the pressure of 40-200MPa on the filtrate obtained through filtration through a dynamic superhigh pressure microjet homogenizing machine to obtain refined cuttlefish juice, and performing vacuum freeze drying so as to obtain ink powder; and IV, preparing the cuttlefish ink bread: adding auxiliary materials ofthe ink powder and the like to flour and yeast, adding water, performing kneading to obtain dough, fermenting the dough, cutting the fermented dough into raw semi-finished products, performing baking,performing discharge from a furnace, and performing cooling so as to obtain the cuttlefish ink bread. Compared with the prior art, the making method disclosed by the invention has the advantages thatthe cuttlefish ink bread made by the making method can be stored for a long time but the flavor is not influenced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making squid ink bread. Background technique [0002] Cuttlefish, also known as cuttlefish and squid, has high nutrition and multiple medicinal functions. Squid ink is taken from the swollen part of the end of the squid's rectum. It is a black substance ejected by the squid to ensure its own safety when it encounters an enemy. People usually remove the ink sacs when eating squid. Many seafood processing plants also produce a large amount of ink sacs or cuttlefish processing scraps when processing frozen cuttlefish fillets. However, these scraps have not been effectively utilized, not only causing resources waste and pollute the environment. [0003] Squid ink is a viscous suspension composed of black particles that are invisible to the naked eye. There are about 200mg particles in each mL of ink, which is 20% (w / v). Squid ink particles are spher...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/34
CPCA21D13/06A21D2/34
Inventor 陈小娥方旭波厉桂宁陈文宇初李萍余辉
Owner ZHEJIANG OCEAN UNIV
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