Method for preparing concentrated peptides of white fish and uses thereof

A technology for white fish and fish, which is applied to the preparation method of white fish thick peptide and its application field, can solve the problems of small size, many fish bones, low direct utilization value and the like, and achieves the effect of easy processing and production

Inactive Publication Date: 2009-04-15
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Yunnan whitefish, Minnoue (Anabarilius grahami), is flat and long, delicious and tender, and has a good taste. However, it is small and has many fish bones, so its direct use value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Fresh white fish in 1% NaHCO 3 Soak in +5% NaCl water for 2 hours at 20°C, then rinse with tap water. Control the water and crush it into surimi. Take surimi and add pure water according to the ratio of solid to liquid ratio of 1:2, put it in the enzymatic hydrolysis pot, stir evenly, adjust the pH value to 6.0 with 1% NaOH, heat up to 40°C, and then add 0.1% compound according to the weight of surimi The protease is hydrolyzed, and after 10 hours of incubation, the temperature is raised to 80° C. and maintained for 20 minutes to inactivate the enzyme. The white fish enzymatic hydrolyzate is coarsely filtered with a 60-mesh filter cloth, and 0.5% β-cyclodextrin, 1% activated carbon, and 0.01% glacial acetic acid of the weight of the filtrate are added in sequence at 45°C, and mechanically stirred for 60 minutes to reduce the bitterness. , Fishy smell is removed. Then use a 60-mesh filter cloth to carry out coarse filtration to obtain a clear liquid. Centrifuge at 40...

Embodiment 2

[0037] Fresh white fish in 1% NaHCO 3 Soak in +5% NaCl water for 1.5 hours at 40°C, then rinse with tap water. Control the water and crush it into surimi. Take surimi and add pure water according to the ratio of solid to liquid ratio of 1:3, put it in the enzymatic hydrolysis pot, stir evenly, adjust the pH value to 7.0 with 5% NaOH, raise the temperature to 50°C, and then add 0.25% compound according to the weight of surimi The protease was hydrolyzed, and after 3 hours of incubation, the temperature was raised to 90°C, and the enzyme was inactivated for 15 minutes. The white fish enzymatic hydrolyzate was coarsely filtered with a 60-mesh filter cloth to remove impurities, and 0.8% β-cyclodextrin, 1% activated carbon, and 0.05% glacial acetic acid of the weight of the filtrate were added in sequence at 70°C, and mechanically stirred for 30 minutes. Remove bitterness and fishy smell. Roughly filter with a 60-mesh filter cloth to obtain a clear liquid. Centrifuge at 2000 / mi...

Embodiment 3

[0039] Fresh white fish in 1% NaHCO 3Soak in +5% NaCl water for 1.0 hour at 60°C, then rinse with tap water. Control the water and crush it into surimi. Take surimi and add pure water according to the ratio of solid to liquid ratio of 1:5, stir evenly, adjust the pH value to 8.0 with 10% NaOH, heat up to 70°C, then add 0.5% compound protease according to the weight of surimi to carry out enzymatic hydrolysis, and keep warm for 2 After 1 hour, the temperature was raised to 100° C., and the enzyme was inactivated for 15 minutes. The white fish enzymatic hydrolyzate was coarsely filtered with a 60-mesh filter cloth to remove impurities, and 1.0% β-cyclodextrin, 3% activated carbon, and 0.1% glacial acetic acid by weight of the filtrate were added in sequence at 70°C, and mechanically stirred for 40 minutes. Remove bitterness and fishy smell. Roughly filter with a 60-mesh filter cloth to obtain a clear liquid. Centrifuge at 2000 / min for 10 minutes in a centrifuge, and vacuum f...

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PUM

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Abstract

The invention discloses a method for preparing white fish concentrated peptide and application thereof, which belong to the field of food processing. The method for producing high-concentration active oligopeptide of fish by adoption of Yunan white fish as a main material and utilization of enzymatic degradation to obtain enzymatic hydrolysate of which the protein concentration is between 100 and 150 per liter, namely the white fish concentrated peptide. The white fish concentrated peptide is taken as a base material and mixed with substances with different efficacies to produce a functional oral liquid which is suitable for children, sportsmen, pregnant women, the elderly and brainworkers. By adoption of round-fish zymohydrolysis, the method has the advantages that the method avoids loss of nutritive components, saves cost, has good performance-price ratio and obvious economic benefit and social benefit, and is quite suitable for zymohydrolysis processing.

Description

technical field [0001] The invention relates to a method for preparing white fish concentrated peptide and its application, belonging to the field of food processing, in particular to a functional drink containing fish meat protein. Background technique [0002] Yunnan is rich in freshwater fish resources and has broad prospects for development and utilization. Yet, because the bone spur of freshwater fish itself is small and difficult to remove, it is inconvenient to use directly. Freshwater fish grow in ponds or lakes, and the smell of earth is quite strong, and the local people even form the habit of not liking fish. At present, the utilization rate of freshwater fish in Yunnan is low, and the processing volume of fish products is less than 2%. [0003] Fish contains high-quality protein, the amino acid ratio of which is close to that of human muscle, and is easily absorbed by the human body. In particular, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/20A23L1/305A23L2/66A23L1/327A23J3/04A23J3/34A23L33/18
Inventor 张惠芬李宝才赵天瑞
Owner KUNMING UNIV OF SCI & TECH
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