Method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp leftovers

Abstract

Provided is a method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp leftovers. The shrimp heads and the shrimp leftovers are primarily smashed by adopting ultrasonic wave, filtered meat paste materials are subjected to a leaching process to be manufactured into leach liquid, and the leach liquid passes through a pre-filter device to obtain active zinc and free amino acid in the shrimp heads and the shrimp leftovers from separated liquid. Separated shrimp minced meat is further smashed and subjected to homogenate, then boiled with water, filtered and subjected to protein removal and centrifugal separation, and high-purity taurine can be obtained from clear liquid through resin purification, concentration and crystallization. Shrimp meat paste and protein are obtained through decomposition and separation in an enzymolysis mode, and extractive of the shrimp heads and the shrimp leftovers containing the polypeptide can be obtained. The taurine is extracted from filtered shrimp shells. The method belongs to a green production process and retains natural active substance in the shrimp heads and the shrimp leftovers to the greatest extent, the extractive does not contain protein easily causing allergies, shrimp sources are fully utilized, and the application value of the shrimps in foods is improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp waste. Background technique [0002] The nutritional value of shrimp is very high, the meat is delicious and tender, rich in glycogen, protein, amino acid, vitamins, trace elements and other ingredients, the fat content is low, and most of them are unsaturated fatty acids, the tissue protein structure is soft, easy to digest and absorb, especially suitable for The sick, the elderly and children eat it, but some people will have allergic reactions when they eat it. With the continuous increase of shrimp production in our country, most of the shrimp produced are used to be processed into headless shrimp, while the shrimp heads accounting for 30%-40% of the shrimp body weight are removed, and most of them are used to produce feed, which greatly reduces the ...

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of shrimp is very high, the meat is delicious and tender, rich in glycogen, protein, amino acid, vitamins, trace elements and other ingredients, the fat content is low, and most of them are unsaturated fatty acids, the tissue protein structure is soft, easy to digest and absorb, especially suitable for The sick, the elderly and children eat, but some people will have allergic reactions when eating

With the continuous increase of shrimp production in our country, most of the shrimp produced are used to be processed into headless shrimp, while the shrimp heads accounting for 30%-40% of the shrimp body weight are removed, and most of them are used to produce feed, which greatly reduces the shrimp production capacity. The use value of the head