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Green preparation method of functional protein powder and product

A protein powder, functional technology, applied in animal protein processing and other directions, can solve the problems of inability to match the environmental conditions of meat products, damage to the triple helix structure of collagen molecules, weak gelling and emulsification, etc. The effect of low equipment requirements and low energy consumption

Pending Publication Date: 2021-04-30
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no domestic research on the preparation of pig skin into powder to replace thickeners or emulsifiers used in meat processing. On the one hand, it may be because most of the similar products currently on the market are under certain conditions (such as cold water) Poor dispersibility, unable to match the requirements of environmental conditions in meat product processing, on the other hand, the triple helical structure of collagen molecules may be destroyed during processing, and functional properties such as gelation and emulsification are weak
In addition, these similar products (including foreign functional animal proteins) used acids, alkalis, organic reagents, etc. in the preparation process, which caused pollution to the environment and did not conform to the concept of green production

Method used

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  • Green preparation method of functional protein powder and product
  • Green preparation method of functional protein powder and product
  • Green preparation method of functional protein powder and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Prepare functional protein powder.

[0030] (1) Pretreatment: using pigskin as raw material, the pigskin is preliminarily cleaned with water, and the fat layer of the pigskin is scraped off;

[0031] (2) Short-term precooking: precook the pigskin with boiling water for 5 minutes, remove and scrape off the grease layer, rinse twice with 45°C warm water, remove and put into 15°C water, and drain;

[0032] (3) Grinding: Grinding the pigskin treated in step (2) with a meat grinder to obtain pigskin pieces with a size of 2-5 mm × 2-5 mm;

[0033] (4) Degreasing: add 0.06% sucrose fatty acid ester solution to the pigskin pieces treated in step (3) at a solid-liquid ratio (w:v) of 1:2.5, ultrasonic degreasing time is 20 min, and the temperature is 60°C , the power is 120 W, and the degreasing fluid is replaced every 10 min;

[0034] (5) Wash and drain: wash the pigskin pieces treated in step (4) with water and drain;

[0035] (6) Drying: put the pigskin block treated in ste...

Embodiment 2

[0038] Prepare functional protein powder.

[0039] (1) Pretreatment: using pigskin as raw material, the pigskin is preliminarily cleaned with water, and the fat layer of the pigskin is scraped off;

[0040] (2) Short-term precooking: precook the pigskin with boiling water for 5 minutes, remove and scrape off the grease layer, rinse twice with 45°C warm water, remove and put into 15°C water, and drain;

[0041] (3) Grinding: Grinding the pigskin treated in step (2) with a meat grinder to obtain pigskin pieces with a size of 2-5 mm × 2-5 mm;

[0042] (4) Degreasing: add 0.06% sucrose fatty acid ester solution to the pigskin pieces treated in step (3) at a solid-liquid ratio (w:v) of 1:2.5, ultrasonic degreasing time is 20 min, and the temperature is 60°C , the power is 120 W, and the degreasing fluid is replaced every 10 min;

[0043] (5) Wash and drain: wash the pigskin pieces treated in step (4) with water and drain;

[0044](6) Drying: put the pigskin block treated in step...

Embodiment 3

[0047] Prepare functional protein powder.

[0048] (1) Pretreatment: using pigskin as raw material, the pigskin is preliminarily cleaned with water, and the fat layer of the pigskin is scraped off;

[0049] (2) Short-term precooking: precook the pigskin with boiling water for 5 minutes, remove and scrape off the grease layer, rinse twice with 45°C warm water, remove and put into 15°C water, and drain;

[0050] (3) Grinding: Grinding the pigskin treated in step (2) with a meat grinder to obtain pigskin pieces with a size of 2-5 mm × 2-5 mm;

[0051] (4) Degreasing: add 0.06% sucrose fatty acid ester solution to the pigskin pieces treated in step (3) at a solid-liquid ratio (w:v) of 1:2.5, ultrasonic degreasing time is 20 min, and the temperature is 60°C , the power is 120 W, and the degreasing fluid is replaced every 10 min;

[0052] (5) Wash and drain: wash the pigskin pieces treated in step (4) with water and drain;

[0053] (6) Drying: put the pigskin block treated in ste...

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Abstract

The invention relates to a green preparation method of functional protein powder and a product, pigskin is used as a raw material, the method comprises seven procedures of pretreatment, short-time precooking, mincing, degreasing, cleaning and draining, drying and superfine grinding, a degreasing reagent is sucrose fatty acid ester, is different from a traditional degreasing reagent (such as an organic reagent), and is strong in biodegradability and easy to treat. The product is pollution-free to environment. Besides, the method has low requirements on equipment, consumes less energy, can be used for industrial production, and is a pollution-free and energy-saving green process. The pigskin protein powder produced by the process is white powder and is easy to disperse in cold water (0-10 DEG C). According to the method, a triple-helix structure of collagen molecules in pigskin is reserved in the treatment process, so that the prepared gel has better properties such as hardness, elasticity and cohesiveness, can be applied to the processing process of meat products to replace food additives such as thickeners, improves the taste and quality of the meat products, and is beneficial to carrying out a food label cleaning action.

Description

technical field [0001] The invention specifically relates to a green preparation method and product of functional protein powder. Background technique [0002] In recent years, the concept of "clean label - clean label" originated in the UK has become a major development trend in the food industry. The content of "clean label" mainly includes the following aspects: 1. Product ingredients must be natural, organic, free of artificial additives and preservatives; 2. Product ingredients are familiar to consumers; 3. The simpler the product ingredients, The less the better; 4. The product ingredients do not contain difficult chemical ingredients; 5. The simpler and shorter the product manufacturing process, the better. Clean label requires that food additives appear less or even not appear in the labels of food products, that is, it is recommended to use less or no food additives in food. And in Article 48 of Chapter 5 "Supervision and Management" of the "Measures for the Super...

Claims

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Application Information

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IPC IPC(8): A23J1/10A23J3/04
CPCA23J1/10A23J3/04
Inventor 张宇昊张榉戴宏杰朱瀚昆马良
Owner SOUTHWEST UNIVERSITY
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