Method for recycling water-soluble proteins in minced fish rinsing water

A technology for rinsing water and water-soluble protein in surimi is applied in the field of protein recovery, which can solve the problems of low protein recovery rate, small processing capacity, low protein recovery rate, etc., and achieves efficient recovery of water-soluble protein, improved sedimentation effect, and enhanced ionization. the effect of strength

Active Publication Date: 2012-10-31
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the ultrafiltration method has a good separation effect, but the production cost is too high, and the ultrafiltration membrane is easily blocked due to oil solidification; the ion exchange method is complicated to operate, the processing capacity is small, and the recovery rate of protein is not high; although the flocculation method has good protein recovery effect, but the flocculant mixed in the obtained protein product is difficult to remove, which directly affects its application range; the pH adjustment rule is simple and easy to implement compared with the production enterprise, but the protein recovery rate reported so far is low, and the separation effect is not good. it is good

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  • Method for recycling water-soluble proteins in minced fish rinsing water
  • Method for recycling water-soluble proteins in minced fish rinsing water
  • Method for recycling water-soluble proteins in minced fish rinsing water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Preparation of rinsing water for blue round surimi

[0027] 1. Buy blue trevally with good meat quality and bright color as raw material from the farmer’s market, rinse with clean ice water to remove the dirt and bacteria attached to the surface, then cut, remove the head, remove the internal organs, and perform a second time with water Wash, generally wash 2~3 times;

[0028] 2. Separate the fish meat from the fish body, stir slowly for 10 min with water at 3~10 °C, and let it stand. After rinsing for 2~3 times, use a centrifuge (Beckman, avanti-25) to dehydrate and collect The supernatant obtained by the above centrifugation is the surimi rinse water.

Embodiment 2

[0029] Example 2: Recovery of water-soluble protein in rinsing water of blue trevally

[0030] 1. Salt degreasing at low temperature: Weigh 300 g of table salt and slowly add 10L of blue trevally surimi rinsing water obtained in Example 1 (rinsing water protein concentration 90 g / L), and control the rinsing water temperature in the whole process below 10°C , Stir for 30 minutes, fully dissolve the salt, and let it stand for one hour to make the grease precipitate and float on the surface to remove the floating grease on the surface of the material liquid;

[0031] 2. Isoelectric point sedimentation of protein: add acid (5 mol / L HCl) to the obtained material solution until the pH of the solution reaches 4.0, and let it stand for three hours;

[0032] 3. Preliminary recovery of protein: remove the supernatant part of the obtained material liquid that has been layered, and collect the lower protein sedimentation layer;

[0033] 4. Recovering protein by centrifugation: Use a high-speed c...

Embodiment 3

[0036] Example 3: Recovery of water-soluble protein in rinsing water of blue trevally

[0037] 1. Salt degreasing at low temperature: weigh 90 g of table salt and slowly add 3 L of blue trevally surimi rinsing water (rinse water protein concentration 90 g / L), control the rinsing water temperature in the whole process below 10°C, and stir for 30 minutes , Fully dissolve the salt, let it stand for one hour to make the grease precipitate and float on the surface, and remove the floating grease on the surface of the material liquid;

[0038] 2. Isoelectric point sedimentation of protein: add acid to the obtained material liquid until the pH of the solution is 4.0, and let it stand for three hours;

[0039] 3. Preliminary recovery of protein: remove the supernatant part of the obtained material liquid that has been layered, and collect the lower protein sedimentation layer;

[0040] 4. Spray drying method to recover protein: the obtained protein material liquid is spray-dried into a prote...

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Abstract

The invention relates to a method for recycling water-soluble proteins in minced fish rinsing water, which is characterized by comprising the following steps: salt-process low-temperature degreasing: adding a certain amount of table salt (NaCl) into minced fish rinsing water, stirring to sufficiently dissolve the table salt, and standing until grease precipitates and floats up to the surface, wherein the temperature of the rinsing water is controlled at 10 DEG C below in the whole process; isoelectric point protein precipitation: adding acid to the obtained liquid to regulate the pH value to 4.0-5.0, and standing to sufficiently stratify; preliminary protein recycling: discharging the supernatant part of the obtained liquid out by using a pump, and collecting the understratum protein precipitation layer; and protein recycling by centrifugation. The recycled protein can be directly packaged into finished product for freezing storage, or spray-dried into protein powder. The method provided by the invention is simple and easy to implement and is efficient; and the method can greatly reduce environmental pollution caused by improper discharge of protein-rich rinsing water, enhance the economic benefit of the minced fish production enterprise, and implement efficient utilization of resources, thereby having important meaning for environment-friendly sustainable development in minced fish processing industry.

Description

Technical field [0001] The invention relates to a protein recovery method, in particular to a method for recovering water-soluble protein in surimi rinse water. Background technique [0002] In the processing and production process of surimi, the fish meat will be rinsed in the pre-treatment to remove the water-soluble protease and heme, and finally achieve the purpose of improving the quality of surimi. For a long time, because there is no effective method to recover protein, and the rinsing water is also mixed with a large amount of oil and has a strong fishy smell, most manufacturers directly discharge the surimi rinsing water as industrial wastewater directly, which not only brings about sewage treatment Huge pressure, and caused a lot of waste of protein resources. So far, the methods for recovering surimi rinse water that have been reported at home and abroad include pH adjustment method, ultrafiltration method, ion exchange method and flocculation method. Among them, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/46C07K1/30
Inventor 曹敏杰孙乐常蔡秋凤刘光明
Owner JIMEI UNIV
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