Method for preparing fish protein powder without bitter and fishy smells

A technology of protein powder with bitter fishy smell, which is applied in the field of preparing fish protein powder without bitter fishy smell, can solve the problems such as unsatisfactory effects, and achieve the effects of no toxic side effects, broad market prospects, and wide sources

Inactive Publication Date: 2009-01-21
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on deodorization and debitterness of enzymatic protein solution mainly adopts physical and chemical methods, such as activated carbon adsorption method, β-dextrin embedding method, ether extraction method, etc. The effect of fishy and bitter method is often not very ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Tilapia head, fish fillet, minced meat 500g crushed → add water → homogenate → constant temperature water bath to 40-50°C → add 10g papain → enzymatic hydrolysis to 35% hydrolysis degree → 100°C water bath for 10min to inactivate enzyme → filter → filtrate cooling To 45°C→inoculate with Streptococcus lactis and ferment for 4h→sterilize at 100°C for 5min→filter→spray-dry the filtrate to obtain fish protein powder without fishy bitter taste.

Embodiment 2

[0027] Snake mullet 500g crushed→add water→homogenize→water bath at constant temperature to 40~50℃→add 5g subtilisin→enzymolyze to 25% degree of hydrolysis→100℃ water bath for 10min to inactivate enzyme→filter→filtrate cooled to 45℃→inoculate Bulgaria Lactobacillus fermented for 4 hours → sterilized at 100°C for 5 minutes → filtered → filtrate spray-dried to obtain fish protein powder without fishy bitterness.

Embodiment 3

[0029] Cobia head and fish fillet 1000g broken → add water → → constant temperature water bath to 40-50°C → add 10g of subtilisin and papain → enzymatic hydrolysis to 25% hydrolysis degree → 100°C water bath for 10 minutes to kill the enzyme → filter → cool the filtrate to 45°C → Inoculate Lactobacillus bulgaricus and Streptococcus thermophilic lactis and ferment for 4 hours → Sterilize at 100°C for 5 minutes → Filter → Spray-dry the filtrate to obtain fish protein powder without bitter taste.

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PUM

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Abstract

A preparation method of a fish protein powder without bitter and fishy smell comprises the following technical process: low-value fish and fish processing leftovers are crushed, added with water, hydrolysis is controlled with protease by a pH-state method, and then enzyme is inactivated to obtain an enzymolytic protein liquid. The enzymolytic protein liquid is fermented by lactobacillus; the fermentation liquor is then sterilized, filtered, dried in spraying way and packaged in vacuum. The protein powder of the invention is prepared by utilizing the fish processing leftovers which has wide sources, thus providing a new approach for high-value utilizing the wastes from the fish preprocessing leftovers, and solving the problem that the utilization of the fish preprocessing leftovers is affected due to bitter and fishy substances from enzyme hydrolysate; and the preparation method of the invention is a biological enzymolysis method, which reduces the formation of bitter peptides by monitoring the enzymolysis process. The fish protein powder has the advantages of safe, effective, non-toxic and no side effects, and the fish protein powder also has rich nutritive materials, and can be developed as a food base material, thus having wide market prospect.

Description

technical field [0001] The invention relates to a fish protein powder without bitter smell prepared by a microbial fermentation method, which belongs to the field of biotechnology and food processing. Background technique [0002] The output of aquatic products in my country accounts for about one-third of the world's total output, ranking first in the world. According to reports, my country's total output of tilapia in 2005 reached 1.04 million tons. However, due to the low level of aquatic product processing in my country, the output of by-products of aquatic product processing is extremely large. Therefore, how to improve the utilization rate of low-value aquatic products and how to develop the market for low-value aquatic products has become an important problem that the aquatic industry needs to solve urgently. [0003] Studies in recent years have shown that enzymatic hydrolysis of low-value fish and fish processing waste, development and utilization of hydrolyzed pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 章超桦曾少葵杨萍洪鹏志吉宏武周春霞
Owner GUANGDONG OCEAN UNIVERSITY
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