Fish gelatin emulsion, preparation method thereof, fish gelatin coffee creamer and application thereof

A fish gelatin and emulsion technology, applied in the processing of roasted coffee, food science and other directions, can solve the problems of heavy fishy smell and poor stability of the emulsion, and achieve the effects of reducing fishy smell, enhancing stability and improving stability.

Pending Publication Date: 2020-06-12
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of heavy fishy smell and poor stability of the emulsion prepared from fish gelatin in the prior ar

Method used

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  • Fish gelatin emulsion, preparation method thereof, fish gelatin coffee creamer and application thereof
  • Fish gelatin emulsion, preparation method thereof, fish gelatin coffee creamer and application thereof

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preparation example Construction

[0019] First aspect, the present invention provides a kind of preparation method of fish gelatin emulsion, this method comprises:

[0020] (1) In a solution state, contacting fish gelatin with protease to enzymolyze the fish gelatin to obtain enzymolyzed fish gelatin;

[0021] (2) contacting the enzymatically hydrolyzed fish gelatin with a glycosylation reagent to glycosylate the fish gelatin to obtain glycosylated fish gelatin;

[0022] (3) Mixing the glycosylated fish gelatin with vegetable oil to obtain a fish gelatin emulsion.

[0023] According to the present invention, although the fish gelatin is subjected to protease enzymolysis, and then glycosylated, finally prepared into a fish gelatin emulsion, the purpose of the present invention can be achieved, and in step (1), the type of protease is not determined. Especially limited, as long as the protein in the fish gelatin can be hydrolyzed. However, the inventors of the present invention found that when the protease is ...

Embodiment approach

[0029] According to the present invention, the fish gelatin can be various fish gelatins, for example, fish skin gelatin, fish scale gelatin, or mixed gelatin of fish skin and fish scale, which is not particularly limited in the present invention. The fish gelatin is commercially available. According to a specific embodiment of the present invention, the fish gelatin is fish skin gelatin, for example, bighead carp skin gelatin.

[0030] According to the present invention, in step (2), before the enzymatically hydrolyzed fish gelatin is contacted with a glycosylation reagent, the method preferably further includes inactivating the protease in the system after the enzymatically hydrolyzed. The method for inactivating the protease is not particularly limited, and conventional methods in the art can be used, for example, heat inactivation. According to a specific embodiment of the present invention, the protease is inactivated by heating the system after the enzymatic hydrolysis ...

Embodiment 1-5

[0059] Used to illustrate fish gelatin emulsions and methods for their preparation

[0060] (1) Enzymatic hydrolysis of fish gelatin: Prepare fish gelatin solution, adjust pH with 1M NaOH, add trypsin for enzymatic hydrolysis, heat at 100°C for 5 minutes to inactivate the enzyme;

[0061] (2) Glycosylation modification: add pectin to the enzymatic hydrolysis solution in (1), adjust the pH with 1M NaOH, and heat in a water bath for glycosylation modification;

[0062] (3) Centrifugation: Use 1M HCl to adjust the pH of the solution in (2) to as shown in Table 1, and dilute the fish gelatin with distilled water with a pH shown in Table 1, then use a centrifuge to centrifuge, and take the supernatant;

[0063] (4) Preparation of primary emulsion: add 58 degree palm oil to the supernatant in (3), and disperse by means of a disperser to obtain primary emulsion;

[0064] (5) Dynamic high-pressure micro-jet treatment: pass the primary emulsion in (4) through dynamic high-pressure mic...

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Abstract

The invention relates to the technical field of fish gelatin emulsions, in particular to a fish gelatin emulsion, a preparation method thereof, fish gelatin coffee creamer and application of the fishgelatin coffee creamer and the fish gelatin coffee creamer. The method comprises the following steps: (1) in a solution state, contacting fish gelatin with protease so as to carry out enzymolysis on the fish gelatin to obtain fish gelatin subjected to enzymolysis; (2) contacting the fish gelatin subjected to THE enzymolysis with a glycosylation reagent to perform glycosylation modification on thefish gelatin to obtain glycosylated fish gelatin; and (3) mixing the glycosylated fish gelatin with vegetable fat to obtain the fish gelatin emulsion. According to the invention, protease is used forenzymolysis of fish gelatin, so that more glycosylation sites are exposed; the fishy smell is further removed and the interfacial activity of the fish gelatin is improved by virtue of a glycosylationmodification technology. Namely, the enzymolysis technology and the glycosylation modification technology are combined, the glycosylation degree and the interfacial activity of the fish gelatin are remarkably improved, fishy smell is effectively removed, and the prepared coffee creamer is good in effect and can be widely accepted by consumers.

Description

technical field [0001] The invention relates to the technical field of fish gelatin emulsion, in particular to a preparation method of fish gelatin emulsion, fish gelatin emulsion prepared by the method, a fish gelatin coffee creamer, and applications thereof. Background technique [0002] With the development of society, people's pace of life is getting faster and faster. Coffee has become one of the standing drinks in people's life. According to statistics, it is estimated that in 2020, my country's coffee market will exceed 249.9 billion yuan, and the per capita coffee consumption will be about 7.4 cups. Coffee creamer is one of the common coffee accessories, which can give coffee a rich aroma, smooth taste and pleasant appearance. Creamers are divided into two categories: milk (plant-based) and milk-containing (including mixed). Dairy creamers are mostly made of natural milk without additives and flavors; non-dairy creamers are mostly made of vegetable oil as fat, and...

Claims

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Application Information

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IPC IPC(8): A23F5/14A23L29/00A23L29/30
CPCA23L29/06A23L29/045A23L29/30A23L29/04A23F5/14
Inventor 涂宗财黄涛王辉胡月明刘俊李金林
Owner JIANGXI NORMAL UNIV
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