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A kind of preparation method of squid ink bread

A production method and technology of squid ink, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., to achieve the effects of small changes, small aging rate, and improved nutritional structure.

Active Publication Date: 2022-03-11
SANMENXIA MOYUANWAI FOOD CO LTD
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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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  • A kind of preparation method of squid ink bread
  • A kind of preparation method of squid ink bread
  • A kind of preparation method of squid 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, 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;

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

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

A method for making squid ink bread, comprising the following steps: 1. Pretreatment of squid ink sacs to obtain crude squid ink melanin; 2. Enzymolysis of the crude squid ink melanin, and obtaining filtrate after filtration; 3. Dynamic ultra-high pressure micro-jet treatment of filtrate , using a dynamic ultra-high pressure micro-jet homogenizer to process the above-mentioned filtered filtrate under a pressure of 40 to 200 MPa and circulate it once to obtain refined cuttlefish juice, which is vacuum freeze-dried to obtain ink powder; 4. Prepare squid ink bread, add ink powder and other auxiliary materials to flour and yeast, add water and knead into dough, cut the dough into green bodies after fermentation, bake, bake, and cool to obtain squid ink bread. Compared with the prior art, the squid ink bread of the present application can be stored for a long time without affecting the flavor.

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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Patent Type & Authority Patents(China)
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 SANMENXIA MOYUANWAI FOOD CO LTD
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