Formula for banana jelly product fortified with protein extracted from Eri silkworm pupae and the manufacturing process.

Abstract

OCR 10KL (02 / 10 / 2568) Banana jelly product fortified with protein extracted from Eri silkworm pupae, containing banana juice and protein powder extracted from... Silkworm pupae, carrageenan, konjac powder, agar powder, cocoa powder and potassium citrate, the production process consists of (1) To prepare banana juice, use bananas that are level 7 ripe (the peel is yellow all over and starting to show black and brown spots). (Fully ripe and fragrant) Selected from Nam Wa bananas, Cavendish bananas, Lady Finger bananas, and other varieties are used for extraction. It is watered with pectinase and amylase enzymes (2) Preparation of protein powder extracted from silkworm pupae using technology Ultrasonic and (3) production of jelly in stick form using a gelling agent which is supplemented with protein extract powder. Silkworm pupae and cocoa flavoring are explored as a way to produce new foods using alternative proteins.

Claims

OCR 09WP 25 / 02 / 2569 1. The formula for banana jelly product fortified with protein extracted from Eri silkworm pupae contains: - Banana juice 81.18 - 87.49 percent by weight. - 10-15% by weight of protein powder extracted from silkworm pupae. - Cocoa powder 1.0 - 1.5 percent by weight. - Carrageenan 1.0 - 1.5 percent by weight - Agar powder 0.3 - 0.5 percent by weight. - Konjac powder 0.2 - 0.3 percent by weight. - Potassium citrate 0.01 - 0.02 percent by weight.

2. The formula for a banana jelly product fortified with protein extracted from Eri silkworm pupae, as per claim 1, which states that banana juice is derived from bananas... You can choose from one or a combination of Cavendish bananas, Cavendish bananas, Lady Finger bananas, or finger bananas.

3. The product formula for banana jelly fortified with protein extracted from Eri silkworm pupae, as per claim 2, where banana juice is derived from bananas. Nam Wa 4. The manufacturing process for banana jelly products fortified with protein extracted from Eri silkworm pupae, using the formula outlined in Patent 3, which includes... The steps are as follows: Step 1: Banana Juice Production A. Choose bananas that are at level 7 (the peel is entirely yellow and beginning to show black and brown spots, indicating they are fully ripe). (Fully simmered and fragrant) Rinse with plain water, then steam with boiling steam for 15-20 minutes. Then let it cool completely. Quickly bring the bananas to room temperature by immersing them in ice water, then peel and mash them thoroughly. Blend with a mixer for 1-2 minutes, then let it rest. B. Extracting banana juice using enzymatic digestion: Mashed bananas were mixed with the enzyme pectinase. 3-5 percent by weight of liquid type and 3-5 percent by weight of liquid type cellulase enzyme. Incubate at 37-45 degrees Celsius for 60-90 minutes, then boil while stirring constantly for 10 minutes. After 15 minutes, let the banana mixture cool to 40-50 degrees Celsius, then filter it through a nylon filter bag to obtain the liquid. banana Step 2: Preparation of silkworm pupa protein powder using ultrasonic technology. C. The silkworm pupae, extracted from their cocoons 10 days after the silkworms mature, are then dried in an oven. Use a temperature of 75 degrees Celsius for 6 hours, or until the pupae are dry. Grind the pupae finely and sieve. d. Mix the silkworm cocoon powder with hexane at a ratio of 1:5 by weight. Stir the mixture using a magnet for 3 hours. At 600 rpm, then centrifugated at 3000 rpm for 20 minutes. Collect the sediment and dry it on a surface. Aluminum foil left overnight in a fume hood will produce silkworm pupae powder ready for protein extraction. D. Mix 20 grams of silkworm pupae powder with distilled water in a ratio of 1:20 by weight to volume in a 600ml beaker. Extract the silkworm pupa powder using an ultrasonic device for 10-30 minutes, then mix it at 100 rpm at room temperature. For 1 hour, filter and collect the precipitate, then soak in 1-2% by volume concentrated citric acid for 1 hour. Wash with... Distilled and filtered water is then dried in a hot air oven at 70-75 degrees Celsius for 4-6 hours, after which it is ground. Fine and sieved. Step 3 involves producing banana jelly fortified with protein extracted from Eri silkworm pupae by mixing banana juice, agar powder, and carrageenan. Mix well and let it soak for 10-15 minutes. Gradually add konjac powder, silkworm protein isolate, cocoa powder, and potassium. Stir the potassium citrate until well combined and heat until boiling. Stir constantly until completely dissolved. Pack the hot mixture into containers. Wait for it to set, and you'll get a banana jelly fortified with protein extracted from Eri silkworm pupae, with a cocoa flavor, in stick form.