Fermentation of fish protein hydrolysate

A fish protein and fish protein technology are applied in the fermentation technology and process field of hydrolyzed fish protein, and can solve problems such as few background technologies and the like

Inactive Publication Date: 2007-09-05
上海博安生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The extraction and application of fish meat protein has just emerged in this century and is in its in

Method used

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Examples

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Embodiment Construction

[0011] Here are two examples. First, the production of fish protein fruit and vegetable fermented drinks: 20% fish protein hydrolyzate (5% fish protein, 1% after mixing), 15% pineapple juice, 10% tomato juice, 0.3% acidic CMC , add water to 9% sucrose to 100%, adjust the pH value to 7, mix well, sterilize at 108°C for 1 hour, when the temperature drops to 42°C, connect 2% of the four strains, keep at 40-42°C, after 3 hours, the pH Up to 4.2, after canning, it will become a live bacteria beverage. Second, use 6% fish protein powder, 10% sucrose, 5% tomato juice, add water to 100%, adjust the pH to 7, stir well, sterilize at 121 for 20 minutes, warm to 42°C and then add 2% bifidobacteria , the mixed species of Lactobacillus acidophilus was fermented at 40-42°C for 6 hours, and when the pH value reached 4, it was canned into a functional amino acid drink.

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PUM

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Abstract

A fermenting technique for preparing the hydrolytic fish protein with sour-sweet taste and rich amino acids features that the fish meat is fermented by one or more of bacterium lactis, bifidobacterium, thermophilic streptococcus and Bulgarian bacillus for 2-7 hr.

Description

1. Technical field [0001] The invention relates to the biotechnology and production process of fermenting fish meat protein with lactic acid bacteria in the food industry, health care industry, medicine industry and beauty industry. 2. Background technology [0002] The extraction and application of fish protein has just emerged in this century and is in its infancy. There are not many background technologies reported, and there are no related products on the market. According to the novelty search of the Shanghai Literature and Information Center and the Novelty Search Center of the Hubei Science and Technology Information Institute, there is an article "Research on Lactic Acid of Crucian Carp Protein" published in Chongqing Normal University (Natural Science) 2002.19 (2) 54-55. Mix with milk 1:3, add 5% sucrose, 0.2% xanthan gum, 0.05% sucrose lipid, ferment with Bacillus bulgaricus and Streptococcus thermophilus to make crucian carp protein yogurt. CN200011127 patent rep...

Claims

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Application Information

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IPC IPC(8): A23J3/04C12N1/14C12R1/00
Inventor 万德智
Owner 上海博安生物工程有限公司
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