CN107752041A - A kind of squid albumen powder and preparation method - Google Patents
A kind of squid albumen powder and preparation method Download PDFInfo
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- CN107752041A CN107752041A CN201711151875.1A CN201711151875A CN107752041A CN 107752041 A CN107752041 A CN 107752041A CN 201711151875 A CN201711151875 A CN 201711151875A CN 107752041 A CN107752041 A CN 107752041A
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- squid
- peru
- extract
- constant temperature
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- 235000003724 spirulina extract Nutrition 0.000 claims abstract description 8
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of squid albumen powder and preparation method, it is characterised in that it is made up of following raw material and mass fraction：35 50 parts of Peru squid extract, 90 100 parts of soybean protein isolate, 25 30 parts of spirulina extract, 10 12 parts of stachyose, 58 parts of soft white sugar, 0.1 0.3 parts of citric acid, 35 parts of dextrin, 10 15 parts of sodium acid carbonate.Product of the present invention is rich in protein, amino acid, vitamin, mineral matter and peptides, has very high nutritive value, can directly take after mixing it with water also as Raw material processing into products such as health products, leisure food, improve the use value of Peru squid.
Description
Technical field
The invention belongs to functional food processing technique field, and in particular to a kind of squid albumen powder and preparation method.
Background technology
Peru squid aboundresources, because containing the materials such as VBN in its meat, and there is acerbity, influence Peru's squid
Eating for fish, causes its value low.Peru squid protein quality is high, is all amino acid protein few in number, protein
The tuna that can match in excellence or beauty is measured, is a kind of low-calorie diet containing a large amount of taurines.
At present, the food that Peru squid is processed into has the roughing product such as shredded squid, squid block, also there is ham sausage, a ball, mouth
Take the deep processed products such as liquid, but report is had no with Peru squid meat processing albumen powder product, existing deep processed product is simply simple
Provide a kind of single product, do not consider that it digests and assimilates effect.
The content of the invention
The present invention be directed to Peru squid underutilization of resources, deep processed product kind shortage, exploitation it is a kind of convenient to take,
Peru squid product with obvious health-care efficacy.
The present invention solves the technical scheme that its technical problem uses：A kind of squid albumen powder and preparation method, its by with
Lower raw material and mass fraction are formed：Peru squid extract 35-50 parts, soybean protein isolate 90-100 parts, spirulina extract
25-30 parts, stachyose 10-12 parts, soft white sugar 5-8 parts, citric acid 0.1-0.3 parts, dextrin 3-5 parts.
A kind of described squid albumen powder and preparation method, its procedure of processing are：
1) prepared by Peru squid extract
Take Peru squid plate, meat grinder rubs, with etc. the sodium bicarbonate solution of quality 5% mix, soak 30- under 5 DEG C of environment
90min, per 5min, stirring once, is then dehydrated with drier；Squid meat after dehydration adds equivalent water, adds the 3- of gross weight
5% neutral proteinase, in 37-45 DEG C of constant temperature 180-300min, it is subsequently heated to 100 DEG C, constant temperature 5-20min；Solution after inactivation
Middle 5% flavor protease for adding gross weight and 3% flavor yeast bacterium, in 40-50 DEG C of constant temperature 120-180min, then filtering, filter
3% Bacillus acidi lactici is added in liquid, in 40-50 DEG C of constant temperature 30-90min, it is 75-80% that vacuum and low temperature, which is concentrated into solid content, with
After be freeze-dried, desciccate, which crushes, produces Peru squid extract；
2) allocate
Soybean protein isolate 90-100 parts, spirulina extract 25-30 parts, stachyose 10-12 parts, soft white sugar 5- are weighed by formula
8 parts, citric acid 0.1-0.3 parts, dextrin 3-5 parts, add step 1) prepare Peru squid extract 35-50 parts, be well mixed；
3) pack, sterilize
Packed by product requirement, the product after packaging is sterilized by ultraviolet irradiation.
A kind of squid albumen powder and preparation method, it is characterised in that obtained Peru squid extract in step 1),
Contain active lactobacillus.
With reference to embodiment, the present invention will be described in detail, and described case study on implementation contributes to the present invention
Understanding and implementation, be not construed as limiting the invention.Protection scope of the present invention is not limited with embodiment, and
It is to be defined in the claims.
Embodiment：
Embodiment 1
1) prepared by Peru squid extract
Take Peru squid plate, meat grinder rubs, with etc. the sodium bicarbonate solution of quality 5% mix, soak 50min under 5 DEG C of environment,
Per 5min, stirring once, is then dehydrated with drier；Squid meat after dehydration adds equivalent water, adds 3% neutral egg of gross weight
White enzyme, in 42 DEG C of constant temperature 240min, it is subsequently heated to 100 DEG C, constant temperature 15min；The 5% of gross weight is added in solution after inactivation
Flavor protease and 3% flavor yeast bacterium, in 45 DEG C of constant temperature 120min, then filter, 3% Bacillus acidi lactici is added in filtrate, 40
DEG C constant temperature 60min, vacuum and low temperature are concentrated into solid content as 75%, and then freeze-drying, desciccate, which crushes, produces Peru's squid
Fish extracts；
2) allocate
90 parts of soybean protein isolate, 25 parts of spirulina extract, 10 parts of stachyose, 5 parts of soft white sugar, citric acid are weighed by formula
0.1 part, 3 parts of dextrin, 35 parts of Peru squid extract prepared by step 1) is added, be well mixed；
3) pack, sterilize
Embodiment 2
1) prepared by Peru squid extract
Take Peru squid plate, meat grinder rubs, with etc. the sodium bicarbonate solution of quality 5% mix, soak 70min under 5 DEG C of environment,
Per 5min, stirring once, is then dehydrated with drier；Squid meat after dehydration adds equivalent water, adds 5% neutral egg of gross weight
White enzyme, in 37 DEG C of constant temperature 300min, it is subsequently heated to 100 DEG C, constant temperature 15min；The 5% of gross weight is added in solution after inactivation
Flavor protease and 3% flavor yeast bacterium, in 40 DEG C of constant temperature 180min, then filter, 3% Bacillus acidi lactici is added in filtrate, 50
DEG C constant temperature 30min, vacuum and low temperature are concentrated into solid content as 80%, and then freeze-drying, desciccate, which crushes, produces Peru's squid
Fish extracts；
2) allocate
100 parts of soybean protein isolate, 28 parts of spirulina extract, 10 parts of stachyose, 8 parts of soft white sugar, citric acid are weighed by formula
0.12 part, 5 parts of dextrin, 50 parts of Peru squid extract prepared by step 1) is added, be well mixed；
3) pack, sterilize
Embodiment 3
1) prepared by Peru squid extract
Take Peru squid plate, meat grinder rubs, with etc. the sodium bicarbonate solution of quality 5% mix, soak 90min under 5 DEG C of environment,
Per 5min, stirring once, is then dehydrated with drier；Squid meat after dehydration adds equivalent water, adds 5% neutral egg of gross weight
White enzyme, in 45 DEG C of constant temperature 180min, it is subsequently heated to 100 DEG C, constant temperature 15min；The 5% of gross weight is added in solution after inactivation
Flavor protease and 3% flavor yeast bacterium, in 42 DEG C of constant temperature 140min, then filter, 3% Bacillus acidi lactici is added in filtrate, 45
DEG C constant temperature 50min, vacuum and low temperature are concentrated into solid content as 80%, and then freeze-drying, desciccate, which crushes, produces Peru's squid
Fish extracts；
2) allocate
100 parts of soybean protein isolate, 25 parts of spirulina extract, 12 parts of stachyose, 6 parts of soft white sugar, citric acid are weighed by formula
0.1 part, 5 parts of dextrin, 45 parts of Peru squid extract prepared by step 1) is added, be well mixed；
3) pack, sterilize.
Claims (2)
1. the present invention relates to a kind of squid albumen powder and preparation method, it is characterised in that it is by following raw material and mass fraction structure
Into：Peru squid extract 35-50 parts, soybean protein isolate 90-100 parts, spirulina extract 25-30 parts, stachyose 10-12
Part, soft white sugar 5-8 parts, citric acid 0.1-0.3 parts, dextrin 3-5 parts.
2. a kind of squid albumen powder according to claim 1 and preparation method, it is characterised in that its procedure of processing is：
1) prepared by Peru squid extract
Take Peru squid plate, meat grinder rubs, with etc. the sodium bicarbonate solution of quality 5% mix, soak 30- under 5 DEG C of environment
90min, per 5min, stirring once, is then dehydrated with drier；Squid meat after dehydration adds equivalent water, adds the 3- of gross weight
5% neutral proteinase, in 37-45 DEG C of constant temperature 180-300min, it is subsequently heated to 100 DEG C, constant temperature 5-20min；Solution after inactivation
Middle 5% flavor protease for adding gross weight and 3% flavor yeast bacterium, in 40-50 DEG C of constant temperature 120-180min, then filtering, filter
3% Bacillus acidi lactici is added in liquid, in 40-50 DEG C of constant temperature 30-90min, it is 75-80% that vacuum and low temperature, which is concentrated into solid content, with
After be freeze-dried, desciccate, which crushes, produces Peru squid extract；
2) allocate
Soybean protein isolate 90-100 parts, spirulina extract 25-30 parts, stachyose 10-12 parts, silk floss are weighed by claim 1
White sugar 5-8 parts, citric acid 0.1-0.3 parts, dextrin 3-5 parts, Peru squid extract 35-50 parts prepared by step 1) are added, mixed
Close uniform；
3) pack, sterilize
A kind of squid albumen powder and preparation method according to claim 2, it is characterised in that obtained Peru's squid in step 1)
Fish extracts, contain active lactobacillus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711151875.1A CN107752041A (en) | 2017-11-19 | 2017-11-19 | A kind of squid albumen powder and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711151875.1A CN107752041A (en) | 2017-11-19 | 2017-11-19 | A kind of squid albumen powder and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107752041A true CN107752041A (en) | 2018-03-06 |
Family
ID=61279803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711151875.1A Pending CN107752041A (en) | 2017-11-19 | 2017-11-19 | A kind of squid albumen powder and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107752041A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634236A (en) * | 2018-05-16 | 2018-10-12 | 浙江海润达科技有限公司 | A kind of preparation method of ultralow fat activity squid-soybean mixing peptide oral liquid |
-
2017
- 2017-11-19 CN CN201711151875.1A patent/CN107752041A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634236A (en) * | 2018-05-16 | 2018-10-12 | 浙江海润达科技有限公司 | A kind of preparation method of ultralow fat activity squid-soybean mixing peptide oral liquid |
| CN108634236B (en) * | 2018-05-16 | 2021-07-30 | 浙江海润达科技有限公司 | Preparation method of ultra-low fat active squid-soybean mixed peptide oral liquid |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180306 |
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| WD01 | Invention patent application deemed withdrawn after publication |