Preparation method of instant fresh water fish peptide powder

A technology for freshwater fish and its production method, which is applied in protein food processing, animal protein processing, food science, etc. It can solve problems such as difficult deodorization, debitterness, and incomplete hydrolysis of fish protein, and achieve easy absorption, milky white color, and amino acid The effect of high content

Active Publication Date: 2010-09-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the technical problems of incomplete hydrolysis of fish protein in the prior art, such as difficult removal of fishy smell and ...

Method used

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  • Preparation method of instant fresh water fish peptide powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Choose fresh and live freshwater fish (such as crucian carp), take 5000g of live fish, cut off its head, tail, viscera and abdominal black membrane, and clean it; use a peeling machine to remove the fish skin, and then use a cutter to cut the fish into about 40g fish pieces; soak the cleaned fish pieces in a degreasing solution that is 2.5 times the mass of the fish meat, and the degreasing solution is 0.1% CaCl 2 The mixture of +0.1% glacial acetic acid was stirred continuously for 60min, and rinsed until neutral; the fish pieces were mashed with a masher to make 1930g surimi, and an appropriate amount of water (about 3000g) was added; at a temperature of 55°C and a pH of 7. Under the condition of 0, add 0.1% Bacillus subtilis neutral protease to the surimi to hydrolyze it for 1.5h, inactivate the enzyme at 80°C for 5min; then add 1.5% papain to the hydrolyzate and hydrolyze for 2.5h; take the hydrolyzate High temperature and high pressure to inactivate the enzyme for ...

Embodiment 2

[0033] The main steps used are the same as in Example 1, but the amount of neutral protease added is 0.05%, the enzymolysis time is 2 hours, papain is 2.0%, and after 2 hours of hydrolysis, the enzyme is inactivated to complete the hydrolysis reaction.

Embodiment 3

[0035] The main steps used are the same as in Example 1, but the addition of neutral protease is 0.15%, the enzymolysis time is 1h, papain is 1.0%, and after 3h of hydrolysis, the enzyme is inactivated to end the hydrolysis reaction.

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Abstract

The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be used for manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.

Description

technical field [0001] The invention belongs to the technical field of deep processing of freshwater fish, and in particular relates to a preparation method of instant freshwater fish peptide powder. Background technique [0002] The lack of high-quality animal protein is a serious problem faced by all mankind at present. Due to the large quantity and high quality of fish resources, the amino acid ratio contained in them is very close to that of human muscle, and the absorption and utilization rate is high. Therefore, since 1946, the United Nations Food and Agriculture Organization (FAO) Since advocating the development of unutilized or low-utilized fishery resources, countries around the world have carried out a large number of researches on fish processing. [0003] At present, in the processing and utilization of fish protein in our country, enzymatic hydrolysis method has been adopted to prepare soluble fish protein. However, in the process of fish protein processing, a...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
Inventor 王周平马淑凤弓紫丰王鑫
Owner JIANGNAN UNIV
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