Preparation method of solid fat based on pig plasma protein

A technology of porcine plasma protein and solid lipid, which is applied in skin care preparations, medical preparations with non-active ingredients, medical preparations containing active ingredients, etc., and can solve the restrictions on the application of whole blood and its products, safety concerns, and color Dullness and other problems, to achieve good protection and anti-oxidation effect, good stability, rich source effect

Active Publication Date: 2022-06-10
HUBEI UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Whole pig blood is mainly used as food ingredients or animal feed. Due to its strong bloody smell and dark color, its safety is also questioned, which seriously restricts the application of whole blood and its products in the food field.

Method used

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  • Preparation method of solid fat based on pig plasma protein
  • Preparation method of solid fat based on pig plasma protein
  • Preparation method of solid fat based on pig plasma protein

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Effect test

Embodiment 1

[0058] (4) The PPP solutions of different pH values ​​were heated at 85° C. for 20 min, and then immediately cooled to room temperature.

[0064] (3) The pH value of the 1.0% PPP solution was adjusted to 6.5 with a 1.0 mol / L HCl solution, respectively.

[0066] (5) The PPP-CG mixed solution was heated at 85° C. for 20 min, and then immediately cooled to room temperature.

Embodiment 2

[0071] (3) The pH value of the 1.0% porcine plasma protein solution was adjusted to 6.5 with a 1.0 mol / L HCl solution, respectively.

Embodiment 3

[0079] (3) The pH value of the 2.0% PPP solution was adjusted to 6.5 with a 1.0 mol / L HCl solution.

[0081] (5) The PPP-CG composite solution was heated at 85° C. for 20 min, and then immediately cooled to room temperature.

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Abstract

The invention discloses a preparation method of solid fat based on pig plasma protein, and belongs to the field of food processing. The method comprises the following steps: (1) adjusting the pH value of a pig plasma protein solution with the concentration of 1.0-3.0% to 6.0-6.5, adding kappa-carrageenan with the final concentration of 0.1-0.7%, and stirring for dissolving; (2) heating the solution obtained in the step (1) at 82-90 DEG C for 10-30 minutes; and (3) cooling the solution obtained in the step (2), adding plant oil with the volume 3-4 times that of the solution, and performing high-speed shearing to prepare solid grease with good stability. The obtained product can be used as non-frying fat to replace animal fat or hydrogenated vegetable oil, the health problem caused by high cholesterol content in the animal fat and trans-fatty acid in the hydrogenated vegetable oil is avoided, and the product is good in stability, has a very good protection effect on functional active ingredients and unsaturated fatty acid, and can be used for preparing non-frying oil. The method has wide application value in the fields of food, medicine and cosmetics.

Description

A kind of preparation method of solid lipid based on pig plasma protein technical field The present invention relates to food processing field, be specifically related to a kind of preparation method of solid fat based on pig plasma protein. Background technique [0002] Pig blood is a major by-product in the pork processing industry chain, accounting for 3% to 5% of the body weight of live pigs. pig blood protein The content is about 17% to 21%, and the resources are very rich. Fresh anticoagulated pig blood was centrifuged to remove blood cells and the supernatant was blood plasma, accounting for about 65% of whole blood. The protein content of porcine plasma is about 8% and is called porcine plasma protein (PPP). There are three main types of PPP Proteins: albumin, globulin and fibrinogen, among which porcine serum albumin (PSA) has the highest content in plasma (about 50- 60%), followed by globulin (36%), mainly immunoglobulin. Therefore, porcine plasma has hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A61K8/64A61K8/73A61K8/92A61K47/36A61K47/42A61K47/44A61Q19/00
CPCA23D9/007A23D9/04A61K47/42A61K47/44A61K47/36A61K8/64A61K8/922A61K8/73A61Q19/00A61K2800/10
Inventor 袁江兰闫萍康雨博刘小翠
Owner HUBEI UNIV OF TECH
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