CN112715867B - Preparation method of flower glue and flower glue - Google Patents
Preparation method of flower glue and flower glue Download PDFInfo
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- CN112715867B CN112715867B CN202011595581.XA CN202011595581A CN112715867B CN 112715867 B CN112715867 B CN 112715867B CN 202011595581 A CN202011595581 A CN 202011595581A CN 112715867 B CN112715867 B CN 112715867B
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- 239000003292 glue Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 108010013296 Sericins Proteins 0.000 claims abstract description 106
- 238000007710 freezing Methods 0.000 claims abstract description 56
- 230000008014 freezing Effects 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 230000009849 deactivation Effects 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000005187 foaming Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 239000012634 fragment Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 239000004576 sand Substances 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 6
- 230000001678 irradiating effect Effects 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 241000252335 Acipenser Species 0.000 claims description 3
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 241001208462 Ophisternon bengalense Species 0.000 claims description 2
- 229920001800 Shellac Polymers 0.000 claims 7
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims 7
- 229940113147 shellac Drugs 0.000 claims 7
- 235000013874 shellac Nutrition 0.000 claims 7
- 239000004208 shellac Substances 0.000 claims 7
- 239000004833 fish glue Substances 0.000 claims 3
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 24
- 238000010257 thawing Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
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- 244000005700 microbiome Species 0.000 description 6
- 229920000297 Rayon Polymers 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- 229920002521 macromolecule Polymers 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a preparation method of a sericin, and relates to the technical field of sericin processing. The preparation method of the flower glue comprises the following steps: s10, cleaning the dry flower gel, and then soaking in water to obtain foaming flower gel; s20, crushing the foamed sericin into fragments, adding water, and cooking for 5-6 hours to obtain sericin slurry; s30, freezing the sericin slurry, and unfreezing to obtain unfrozen sericin; s40, carrying out enzymolysis on the unfrozen lac for 8-10 h at 40-45 ℃, carrying out enzyme deactivation treatment, filtering to remove large particles, and then carrying out sterilization to obtain the lac, wherein the molecular weight of the lac is 300-3000 Da. The flower gum prepared by the preparation method of the flower gum provided by the invention is rich in nutrition, is easy to absorb by a human body after being eaten, and has high relative absorption rate.
Description
Technical Field
The invention relates to the technical field of flower glue processing, in particular to a preparation method of flower glue and flower glue.
Background
The fish maw is a kind of dried fish maw, which is famous for rich in glue and is also called as fish maw. The fish maw is made up by taking out fish maw from fish belly, cutting and drying in the sun, and has the functions of nourishing yin, reinforcing kidney and raising sperm. The main components of the flower gum are high-grade collagen, various vitamins and various trace elements such as calcium, zinc, iron, selenium and the like. The protein content is as high as 84.2%, and the fat is only 0.2%, so the food is ideal high in protein and low in fat.
The lac is rich in nutrition, but the lac protein is macromolecular protein, so that the relative absorption rate is low when the user eats the lac.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a sericin and the sericin, and aims to provide a preparation method of the sericin, wherein the sericin prepared by the preparation method is convenient for human body absorption.
In order to achieve the purpose, the invention provides a preparation method of a sericin, which comprises the following steps:
s10, cleaning the dry flower gel, and then soaking in water to obtain foaming flower gel;
s20, crushing the foamed viscose into fragments, adding water, and cooking for 5-6 hours to obtain viscose slurry;
s30, freezing the sericin slurry, and unfreezing to obtain unfrozen sericin;
s40, performing enzymolysis on the unfrozen sericin at the temperature of 40-45 ℃ for 8-10 hours, performing enzyme deactivation treatment, filtering to remove large particles, and performing sterilization to obtain the sericin, wherein the molecular weight of the sericin is 300-3000 Da.
Optionally, in step S10, the dry glue includes any one of money-carrying glue, white glue, acipenser ruthenicum, yellow glue, swimming glue, and ricefield eel glue.
Optionally, step S30 specifically includes:
s31, freezing the sericin slurry into a sand ice shape for the first time, and uniformly stirring to obtain a first freezing solution;
and S32, freezing the first freezing liquid for the second time, and then unfreezing to obtain unfrozen flower glue.
Optionally, the temperature of the first freezing is-20 to-10 ℃, and the freezing time is 2 to 4 hours.
Optionally, the temperature of the second freezing is-30 to-20 ℃, and the freezing time is 5 to 8 hours.
Optionally, in step S40, the enzymolysis conditions are: at least one of papain, compound flavor protease and neutral protease is adopted for enzymolysis at 35-48 ℃.
Optionally, in step S40, the enzyme deactivation conditions are: keeping the temperature at 90-95 ℃ for 1-4 h.
Optionally, in step S40, the sterilization method is irradiation sterilization.
Optionally, in step S40, the conditions of the radiation sterilization are: irradiating with 2-6 KGy dose.
The invention further provides the flower gum which is prepared by the preparation method of the flower gum.
According to the technical scheme provided by the invention, the preparation method of the sericin is provided, the sericin slurry is processed by a freezing method, so that the sericin molecules are fully swelled, hydrogen bond structures among the sericin macromolecules are damaged to a great extent, the sericin is swelled in water more completely, the subsequent sericin macromolecule enzymolysis is more complete, the freezing and thawing are also beneficial to keeping the activity of the sericin molecules, and the sericin can be absorbed by a human body more easily and can play a role more easily.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other relevant drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of the preparation method of the flower gum provided by the invention.
The implementation, functional features and advantages of the present invention will be further described with reference to the embodiments and the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
It should be noted that those who do not specify specific conditions in the examples were performed under the conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The sericin is a macromolecular protein, so that the relative absorption rate is low when the user eats the sericin.
In view of this, the present invention provides a method for preparing a sericin, referring to fig. 1, the method for preparing a sericin comprises the following steps:
s10, cleaning the dry flower gel, and soaking in water to obtain the foaming flower gel.
In this step, the floral gel is typically soaked in cold water overnight to obtain a foam floral gel.
Preferably, the dry glue includes any one of money-carrying glue, white glue, acipenser ruthenicum, yellow glue, money-carrying glue and eel glue. The dry flower glue of the kind is adopted, and the absorption effect of the human body is optimal.
S20, crushing the foamed viscose into fragments, adding water, and cooking for 5-6 hours to obtain viscose slurry.
And S30, freezing the sericin slurry, and unfreezing to obtain unfrozen sericin.
Specifically, the present step includes the following steps S31 and S32:
s31, freezing the sericin slurry into a sand ice shape for the first time, and uniformly stirring to obtain a first freezing solution;
and S32, freezing the first freezing liquid for the second time, and then unfreezing to obtain unfrozen flower glue.
In the embodiment of the invention, a method of freezing twice is adopted, the first freezing is carried out into a frozen sand shape, then the stirring is carried out uniformly, the sericin molecules are fully swelled, the hydrogen bond structure between the sericin macromolecules is damaged to a great extent, then the thawing is not needed, the stirring is carried out uniformly, and the second freezing is directly carried out, the method of pre-freezing is adopted to firstly swell and then dissolve the sericin molecules, on one hand, the sericin molecules are dissolved in water more thoroughly, on the other hand, the dissolving time is greatly shortened, the energy is saved more, then, the enzymolysis is carried out on the sericin solution, the sericin enzymolysis is more thorough, and the sericin micromolecules with the molecular weight of 300-3000 Da can be obtained.
Preferably, the temperature of the first freezing is-20 to-10 ℃, and the freezing time is 2 to 4 hours; the temperature of the first freezing is-30 to-20 ℃, and the freezing time is 5 to 8 hours. It should be understood that the above-mentioned conditions for the two-time freezing may be satisfied at the same time or only one of them, and the present invention is not limited thereto, but as a preferred embodiment, the above-mentioned conditions for the two-time freezing are both satisfied.
S40, performing enzymolysis on the unfrozen sericin at the temperature of 40-45 ℃ for 8-10 hours, performing enzyme deactivation treatment, filtering to remove large particles, and performing sterilization to obtain the sericin, wherein the molecular weight of the sericin is 300-3000 Da.
The molecular weight of the sericin obtained by the treatment of the steps S10 to S40 is 300 to 3000Da. Preferably, in this step, the enzymolysis conditions are: at least one of papain, compound flavor protease and neutral protease is adopted for enzymolysis at 35-48 ℃. After two times of freeze drying, the enzymolysis conditions are adopted, so that the macromolecules of the sericin can be fully decomposed into micromolecules.
The enzyme deactivation conditions are as follows: keeping the temperature at 90-95 ℃ for 1-4 h, and the enzyme inactivation temperature is not too high so as to avoid affecting the activity of other components.
The sterilization is preferably performed by irradiation, and more preferably, the irradiation sterilization conditions are as follows: irradiating with 2-6 KGy dose. Radiation sterilization refers to a technique of irradiating food with X, gamma rays or high-speed electron rays to kill microorganisms. The radiation sterilization mainly has direct action and indirect action, wherein the direct action means that rays directly act on microorganisms in food to cause the microorganisms to be ionized to cause organism damage and death; indirect action means that water molecules in food act to generate active particles such as hydrogen free radicals, hydroxyl free radicals, hydrated electrons and the like, and the active particles act with microorganisms to damage the functions, metabolism, structures and the like of the microorganisms and kill the microorganisms. Compared with the traditional sterilization technology, the irradiation sterilization is a cold sterilization technology, has the advantages of rapidness, uniformity, easy control, low energy consumption, high economic benefit, no residue, no pollution and the like, and is one of the most effective sterilization technologies for food containing heat-sensitive components. Under the condition of 2-6 KGy dose irradiation, the obtained composite flower gum has better nutrient substance retention and better taste.
An example of a method of making a gum is given below:
(1) Cleaning the dry flower glue, and then soaking in water to obtain foaming flower glue;
(2) Crushing the foamed gum into fragments, adding water, and cooking for 5-6 hours to obtain gum slurry;
(3) Freezing the sericin slurry at-20 to-10 ℃ for 2 to 4 hours to form a sand ice shape, uniformly stirring, freezing at-30 to-20 ℃ for 5 to 8 hours, and then unfreezing to obtain unfrozen sericin;
(4) Carrying out enzymolysis on the unfrozen sericin at the temperature of 40-45 ℃ for 8-10 h, keeping the temperature of 90-95 ℃ for 1-4 h for enzyme inactivation, filtering to remove large particles, and carrying out irradiation sterilization at the dose of 2-6 KGy to obtain the sericin, wherein the molecular weight of the sericin is 300-3000 Da.
The technical solutions of the present invention are further described in detail below with reference to specific embodiments and the accompanying drawings, it being understood that the following embodiments are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed gum into fragments, adding water, and cooking for 5 hours to obtain gum slurry;
(3) Freezing the sericin slurry at-15 ℃ for 3h to form a sand ice shape, uniformly stirring, freezing at-25 ℃ for 5h, and then thawing to obtain thawed sericin;
(4) Carrying out enzymolysis on the unfrozen sericin at 42 ℃ for 9h, keeping the temperature at 92 ℃ for 2h for enzyme deactivation, filtering to remove large particles, and carrying out irradiation sterilization at the dose of 4KGy to obtain the sericin, wherein the molecular weight of the sericin is 500Da.
Example 2
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed gum into fragments, adding water, and cooking for 6 hours to obtain gum slurry;
(3) Freezing the sericin slurry at-20 ℃ for 2h to form a sand ice shape, uniformly stirring, freezing at-30 ℃ for 8h, and then thawing to obtain thawed sericin;
(4) Performing enzymolysis on the thawed sericin at 40 ℃ for 8h, keeping the temperature at 90 ℃ for 4h for inactivating enzyme, filtering to remove large particles, and performing irradiation sterilization at the dose of 2KGy to obtain the sericin, wherein the molecular weight of the sericin is 300Da.
Example 3
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed gum into fragments, adding water, and cooking for 5 hours to obtain gum slurry;
(3) Freezing the sericin slurry at-10 ℃ for 3h to form a sand ice shape, uniformly stirring, freezing at-20 ℃ for 6h, and then thawing to obtain thawed sericin;
(4) Performing enzymolysis on the unfrozen sericin at 45 ℃ for 10h, keeping the temperature at 95 ℃ for 1h for enzyme deactivation, filtering to remove large particles, and performing irradiation sterilization at the dose of 6KGy to obtain the sericin, wherein the molecular weight of the sericin is 3000Da.
Example 4
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed gum into fragments, adding water, and cooking for 6 hours to obtain gum slurry;
(3) Freezing the sericin slurry at-12 ℃ for 4h to form a sand ice shape, uniformly stirring, freezing at-22 ℃ for 7h, and then thawing to obtain thawed sericin;
(4) Performing enzymolysis on the unfrozen sericin at 41 ℃ for 8h, keeping the temperature at 91 ℃ for 3h for enzyme deactivation, filtering to remove large particles, and performing irradiation sterilization at the dose of 3KGy to obtain the sericin, wherein the molecular weight of the sericin is 1500Da.
Example 5
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed sericin into pieces, adding water, and cooking for 5 hours to obtain sericin slurry;
(3) Freezing the sericin slurry at-18 ℃ for 3h to form a sand ice shape, uniformly stirring, freezing at-27 ℃ for 5h, and then thawing to obtain thawed sericin;
(4) Performing enzymolysis on the thawed sericin at 43 ℃ for 9h, keeping the temperature at 91 ℃ for 2h for inactivating enzyme, filtering to remove large particles, and performing irradiation sterilization at the dose of 4KGy to obtain the sericin, wherein the molecular weight of the sericin is 700Da.
Example 6
(1) Cleaning the dry flower gel, and soaking in water to obtain foaming flower gel;
(2) Crushing the foamed sericin into pieces, adding water, and cooking for 5 hours to obtain sericin slurry;
(3) Freezing the sericin slurry at-17 ℃ for 3h to be in a sand ice shape, uniformly stirring, freezing at-23 ℃ for 6h, and unfreezing to obtain unfrozen sericin;
(4) Carrying out enzymolysis on the unfrozen sericin at 44 ℃ for 9h, keeping the temperature at 93 ℃ for 2h for enzyme deactivation, filtering to remove large particles, and carrying out irradiation sterilization at the dose of 5KGy to obtain the sericin, wherein the molecular weight of the sericin is 1000Da.
Example 7
(1) Cleaning the dry flower glue, and then soaking in water to obtain foaming flower glue;
(2) Crushing the foamed sericin into pieces, adding water, and cooking for 5 hours to obtain sericin slurry;
(3) Freezing the sericin slurry at-14 ℃ for 2h to form a sand ice shape, uniformly stirring, freezing at-28 ℃ for 5h, and then thawing to obtain thawed sericin;
(4) Carrying out enzymolysis on the unfrozen sericin at 42 ℃ for 8h, keeping the temperature at 94 ℃ for 3h for enzyme deactivation, filtering to remove large particles, and carrying out irradiation sterilization at the dose of 4KGy to obtain the sericin, wherein the molecular weight of the sericin is 2000Da.
Example 8
(1) Cleaning the dry flower glue, and then soaking in water to obtain foaming flower glue;
(2) Crushing the foamed sericin into pieces, adding water, and cooking for 5 hours to obtain sericin slurry;
(3) Freezing the sericin slurry at-16 ℃ for 3h to form a sand ice shape, uniformly stirring, freezing at-26 ℃ for 5h, and then thawing to obtain thawed sericin;
(4) Performing enzymolysis on the unfrozen sericin at 40 ℃ for 8h, keeping the temperature at 92 ℃ for 3h for enzyme deactivation, filtering to remove large particles, and performing irradiation sterilization at the dose of 2KGy to obtain the sericin, wherein the molecular weight of the sericin is 2500Da.
Comparative example 1
The procedure was the same as in example 1 except that the procedure (3) was not carried out.
Comparative example 2
The procedure of example 1 was repeated except that the step (3) was carried out by freezing the gum syrup at-25 ℃ for 3 hours to a slush state, stirring the frozen gum syrup uniformly, freezing the frozen gum syrup at-35 ℃ for 5 hours, and thawing the frozen gum syrup to obtain a thawed gum.
The composite gum prepared in each of the above examples and comparative examples was subjected to point evaluation according to the satisfaction evaluation table shown in table 2 below.
TABLE 2 score Scoring criteria
The satisfaction degree scoring result is the sum of the scores of the items.
100 volunteers with similar ages are equally divided into 10 groups, each group comprises 10 persons, the groups correspond to examples 1 to 8 and comparative examples 1 to 2 respectively, a certain month is taken as a period, groups 1 to 8 respectively eat the composite flower gel in examples 1 to 8 every day, groups 9 to 10 respectively eat the composite flower gel in comparative examples 1 to 2 every day, the composite flower gels prepared in examples 1 to 8 and comparative examples 1 to 2 are scored according to table 2, and then the scores of the composite flower gels are taken and recorded in the following table 3.
TABLE 3 score scoring results
As can be seen from Table 3, the satisfaction evaluation of the flower gel prepared in the examples 1-8 is obviously higher than that of the comparative examples 1 and 2, the comparative example 1 is not frozen, and the freezing temperature of the comparative example 2 is not in the range of the invention, so that the preparation method of the flower gel provided by the invention has obvious advantages and market competitiveness.
By combining the results, the flower gum prepared by the preparation method of the flower gum provided by the invention has the advantages of good taste, rich nutrition, easy absorption by human body after eating, high relative absorption rate, obvious advantages and obvious market competitiveness.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the present specification and directly/indirectly applied to other related technical fields within the spirit of the present invention are included in the scope of the present invention.
Claims (9)
1. The preparation method of the flower glue is characterized by comprising the following steps:
s10, cleaning the dry flower gel, and then soaking in water to obtain foaming flower gel;
s20, crushing the foamed sericin into fragments, adding water, and cooking for 5-6 hours to obtain sericin slurry;
s30, freezing the sericin slurry, and unfreezing to obtain unfrozen sericin;
s40, performing enzymolysis on the unfrozen sericin at the temperature of 40-45 ℃ for 8-10 hours, performing enzyme deactivation treatment, filtering to remove large particles, and performing sterilization to obtain the sericin, wherein the molecular weight of the sericin is 300-3000 Da;
step S30 specifically includes:
s31, freezing the sericin slurry into a sand ice shape for the first time, and uniformly stirring to obtain a first freezing solution;
s32, freezing the first refrigerating fluid for the second time, and then unfreezing to obtain unfrozen sericin.
2. The method of preparing an artificial fish according to claim 1, wherein the dry artificial fish glue comprises any one of swimming-in-slot fish glue, white glue, acipenser ruthenicum, yellow glue, swimming-in-slot fish glue and ricefield eel glue in step S10.
3. The method for preparing the shellac of claim 1, wherein the first freezing temperature is-20 to-10 ℃ and the freezing time is 2 to 4 hours.
4. The method for preparing the composite flower gum according to claim 1, wherein the temperature of the second freezing is-30 to-20 ℃, and the freezing time is 5 to 8 hours.
5. The method for preparing the shellac of claim 1, wherein in step S40, said enzymatic conditions are: at least one of papain, compound flavor protease and neutral protease is adopted for enzymolysis at 35-48 ℃.
6. The method for preparing a shellac as claimed in claim 1, wherein in step S40, the enzyme deactivation conditions are: keeping the temperature at 90-95 ℃ for 1-4 h.
7. The method for preparing a shellac as claimed in claim 1, wherein in step S40, said sterilization method is irradiation sterilization.
8. The method for preparing shellac of claim 1 wherein in step S40, said radiation sterilization conditions are: irradiating with 2-6 KGy dose.
9. A shellac produced by the method of producing the shellac according to any one of claims 1 to 8.
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