7 results about "Gelatin product" patented technology

This disclosure relates to the fields of food and traditional Chinese medicine quality testing, molecular spectroscopy analysis, and intelligent detection technology. In particular, it relates to a method and system for quality testing of donkey-hide gelatin (Ejiao) products based on multispectral manifold feature mapping and attention-enhanced convolutional networks. This method addresses the limitations of existing Ejiao products, such as the bottleneck in accuracy for distinguishing subtle differences between genuine and counterfeit products or those of different origins, the lack of ability to screen for abnormal samples like color anomalies and atypical adulteration caused by process deviations, and the difficulty in balancing detection efficiency and accuracy. This solution uses near-infrared spectral data and feature mapping deep learning to classify and distinguish the quality of Ejiao products, significantly shortening the testing cycle and making it suitable for batch release and process monitoring.

According to the cow leather gelatin and the preparation method thereof, high-viscosity gelatin is produced while a high-freezing-force gelatin product is produced, the singleness of a traditional gelatin product and a process is broken through, small cow leather blocks are adopted for gelatin extraction, and compared with a traditional gelatin process adopting large cow leather blocks, the production period is shortened from 15-60 days to 1 day, and the production cost is reduced. The efficiency is greatly improved, the cowhide gelatin with higher viscosity is obtained in a mode of extracting gelatin through three times of cooking and controlling the temperature, no acid and alkali waste liquid is generated in the process, and no pollution is caused to the environment.

The invention relates to the technical field of intelligent control of gelatin production, and discloses a processing control method and system based on rheological properties in a gelatin production process. The method comprises the following steps: collecting a rheological signal of a gelatin solution, extracting rheological characteristic parameters, and recording a basic reference; generating a drift quantitative index based on a comparison result of the rheological characteristic parameter and the standard batch data or the reference value; extracting a modulus instantaneous attenuation trend by adopting a filtering algorithm, constructing a deformation response prediction model, simulating a deformation process of the gelatin solution in a specific scene, and obtaining deformation data; if the deformation data exceed the stability range, the compensation amount is calculated, a feed flow correction value and a proportion fine adjustment value are reversely calculated, the opening degree of a proportional valve is adjusted, and control parameters are updated; feedback data are analyzed after control parameters are implemented, and control verification is completed. According to the method, precise closed-loop control from microscopic rheology to macroscopic texture is realized, rheology deterioration in processing is effectively inhibited, and deformation consistency and batch stability of gelatin products are remarkably improved.

The utility model discloses a high-temperature sterilization device for cubilose fish gelatin products, which comprises a pot body provided with an air pressurizing pipeline and a jacket used for introducing steam; the pot cover is detachably arranged on the pot body in a covering mode, the pot cover and the pot body form a sealed in-pot sterilization space, and a water inlet pipeline is arranged on the pot cover; the rotating column is arranged in the center of the pot body, and the bottom of the rotating column is connected with a rotating motor through a rotating bearing; and the rotary tray is disc-shaped and is used for placing the tank body filled with the cubilose fish gelatin. The water temperature reaches 121 DEG C through pressurization control, the pot is suitable for scenes (such as glass pot cubilose fish gelatin) needing uniform heating and controllable pressure, water in the pot body is stirred through rotation of the rotary tray, the water flowability in the pot body is improved, the water temperature uniformity is ensured, water flow is uniformly distributed around the pot body, local overheating or cold areas are avoided, and the pot is suitable for large-scale production. Meanwhile, the breaking risk of the glass jar is greatly reduced.

The invention discloses a method for efficiently and greenly extracting sturgeon skin gelatin, and particularly relates to a method for efficiently and greenly extracting fish skin gelatin by using a choline-amino acid eutectic solvent, which comprises the following steps: crushing fish skin, soaking in a choline-neutral / alkaline amino acid eutectic solvent and an aqueous solution thereof, extracting for 0.5-5 hours, filtering, washing, and drying to obtain the sturgeon skin gelatin. The gelatin extraction rate can reach 90% or above; adding 3-8 volume of precooled organic solvent into the extracting solution, and standing for 8-16 hours at the temperature of below 10 DEG C, wherein the recovery rate of the gelatin precipitate can reach more than 90%; and washing and drying the precipitate to obtain a gelatin product which has the gel strength of 135 g and the amino acid composition consistent with that of the type A gelatin and conforms to the national standard of edible gelatin. According to the method, the traditional acid-base pretreatment step is abandoned, the process time consumption is greatly shortened, and a new way is provided for high-value utilization of fish processing byproducts and development of a green gelatin production process.

The invention belongs to the technical field of microbial fermentation of collagen, and particularly relates to a microbial fermentation method of collagen. The gelatin is prepared by taking a biological collagen product as a substrate. The method is characterized in that bacillus stearothermophilus and an auxiliary agent are added to carry out fermentation treatment on the substrate in advance, and then enzymolysis is carried out. The main technical contribution of the method lies in providing the application of the bacillus stearothermophilus in collagen proteolysis, the fermentation enzyme activity of the bacillus stearothermophilus is effectively improved by adding auxiliaries, and the prepared gelatin product has good uniformity.

This invention discloses a method for improving the thermal stability of ready-to-eat fish gelatin jelly, belonging to the field of aquatic food product technology. The method includes: rehydrating dried fish gelatin at low temperature, heating and boiling, and filtering to obtain fish gelatin juice; adding calcium chloride to the fish gelatin juice to pre-regulate the fish gelatin system using calcium ions; mixing the ion-pre-regulated fish gelatin juice with κ-carrageenan sol, and promoting cross-linking of fish collagen protein and polysaccharides through the bridging effect of calcium ions; and finally, filling, sealing, high-temperature sterilization, and cooling to obtain ready-to-eat fish gelatin jelly. By combining ion pre-regulation with polysaccharide cross-linking modification, a uniform and dense composite gel structure is constructed, significantly improving the thermal stability, gel strength, and resistance to water separation of the ready-to-eat fish gelatin jelly. This allows the product to maintain its complete solid gel morphology at 37 ℃, effectively solving the problem of traditional fish gelatin jelly easily softening and liquefying after being removed from the cold chain. It is suitable for room temperature storage and transportation and industrial production of ready-to-eat fish gelatin products.