Industry method of producing fish collagen peptide from fish skin and bone by an enzyme method

A technology of fish collagen peptides and fish bones, applied in protein food processing, animal protein processing, food science, etc.

Active Publication Date: 2007-10-31
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention uses compound enzymatic hydrolysis technology to hydrolyze fish skin and fish bone collagen in a controlled manner, and then undergoes processes such

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  • Industry method of producing fish collagen peptide from fish skin and bone by an enzyme method

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Embodiment 1

[0033]Embodiment 1: 1600 kilograms of frozen minced fish skins are naturally thawed at room temperature, the fish skins are cleaned with clear water, and drained. The cleaned fish bones are sent to a meat grinder for grinding, and the ground fish aggregates are transferred to an emulsification tank, and 5 to 8 times of hot alkaline water ((pH 8 to 9, 50 to 60°C) is added for emulsification treatment. Put the emulsified material into the enzymatic hydrolysis tank. Heat the material to 50°C, and adjust the pH to 8.5 with the dissolved concentrated NaOH solution. Add enzyme A at an enzyme amount of 2,000 to 10,000 units per gram of protein A. During enzymolysis, keep the temperature at 50°C and pH around 8.5, and continue enzymolysis for 3 hours. Then the material in the enzymolysis tank is cooled to about 40°C, and the pH is adjusted to about 7, according to 5000 per gram of protein Add enzyme B to control the temperature to about 60°C, and continue the enzymolysis for 2 hours. ...

Embodiment 2

[0034] Embodiment 2: 5000 kilograms of frozen fish bones are naturally thawed at room temperature, the fish bones are cleaned with clear water, drained, rinsed with warm water, and the cleaned fish skins are minced with a meat grinder. The minced fish aggregates are transferred to the emulsification tank, and 5-8 times the hot alkaline water ((pH8~9, 50~60°C)) is added for emulsification treatment. The emulsified material is put into the enzymatic hydrolysis tank. Heating makes Raise the temperature of the material to 50°C, and adjust the pH to 8.5 with the dissolved concentrated NaOH solution. Add enzyme A, and add enzyme A at an enzyme amount of 2000 to 10,000 units per gram of protein. During enzymolysis, keep the temperature at 50°C, and the pH Keep it at about 8.5, and continue enzymatic hydrolysis for 3 hours. Then cool the material in the enzymatic hydrolysis tank to about 40°C, adjust the pH to about 7, and add enzyme B at an enzyme amount of 5,000 to 10,000 units per g...

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Abstract

The invention discloses a special method to extract collagen from fish peel and bone with complex prolease, which comprises the following steps: choosing salmon, AnKang fish peel and processing waste of fish product as raw material; unfreezing; washing; scaling off; degreasing; grinding; enzymolyzing; separating; de-oiling; ultra filtering; condensing; spray-drying; getting the product. This invention possesses simple craft and short production circle.

Description

technical field [0001] The invention relates to a high-purity fish collagen peptide industrial product, the protein content of which is above 85%, and the molecular weight of 90% of the fish collagen peptide is below 1000 Dalton. The invention also relates to limited enzyme-catalyzed hydrolysis of fish bone and fish skin collagen to produce fish collagen peptide powder, which can be used as a raw material for health food, general food and cosmetics. The invention also relates to a method for industrial production of the fish collagen peptide. Background technique [0002] Collagen is an important component of the cell matrix and plays a role in bonding cells. In the human body, it mainly exists in the skin, muscles, bones, teeth, internal organs and eyes. Collagen is an important functional protein, which is closely related to cell proliferation, differentiation, exercise, immunity, joint lubrication, wound healing, etc. Due to the special functions...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
Inventor 蔡木易谷瑞增董哲马勇徐亚光郭晖易维学
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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