Method for decolorizing, debitterizing and deodorizing fishskin protein liquid

A fish skin protein and debittering technology, which is applied in the field of fish skin protein solution, can solve the problem of high cost, and achieve the effect of mild and safe treatment process, convenient operation, and low nitrogen loss rate

Inactive Publication Date: 2013-01-02
GUANGDONG BAIWEI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the embedding method needs to add a large amount of embedding agent to achieve the effect of debittering and deodorizing, and the enzymatic method, protein-like method and microbial method are all relatively expensive

Method used

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  • Method for decolorizing, debitterizing and deodorizing fishskin protein liquid
  • Method for decolorizing, debitterizing and deodorizing fishskin protein liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the process of preparing the seasoning with pangasius skin, the pangasius skin is pickled to obtain a fish skin protein solution with a protein concentration of 5%. The protein solution is yellow, and the comprehensive sensory value of bitterness and fishy smell is 35. After removing the residue by filtration, heat to 45°C, adjust the pH value to 6.5, add activated carbon with 0.1% weight of fish skin protein liquid while stirring, and act at 45°C for 1 hour to decolorize, debitter, and deodorize; then, the protein The liquid is filtered through a diatomaceous earth filter at 40°C and 3MPa to remove activated carbon, and the product is obtained. The color of the filtrate is light yellow, the decolorization rate reaches 88%, the comprehensive sensory value of the debittering and deodorizing effect reaches 95, the bitterness and fishy smell are extremely weak, and the nitrogen loss rate is 4%.

Embodiment 2

[0018] In the process of preparing protein powder from cod skin, after the cod skin is descaled, a fish skin protein solution with a protein concentration of 10% is obtained by enzymatic hydrolysis. The protein solution is yellow, and the comprehensive sensory value of bitterness and fishy smell is 40. After liquid filtration to remove residue, heat to 50°C, adjust the pH value to 8.0, add activated carbon with 0.5% weight of fish skin protein liquid while stirring, and act at 50°C for 2.5h to decolorize, debitter, and fishy; then, Filter the protein solution through a diatomaceous earth filter at 50°C and 2MPa to remove the activated carbon. The color of the filtrate is light yellow, the decolorization rate reaches 85%, the comprehensive sensory value of the debittering and deodorizing effect reaches 95, the bitterness and fishy smell are extremely weak, and the nitrogen loss rate is 4.8%.

Embodiment 3

[0020] In the process of preparing active peptides from tilapia skin, after the tilapia skin was descaled, a fish skin protein solution with a protein concentration of 1% was obtained by liming. The protein solution was yellow, and the comprehensive sensory value of bitterness and fishy smell was 40. After filtering the fish skin protein liquid to remove the residue, heat it to 65°C, adjust the pH value to 5, add activated carbon with 1% weight of the fish skin protein liquid while stirring, and act at 65°C for 2 hours to decolorize, debitter, and deodorize ; Then, filter the protein solution through a diatomaceous earth filter at 60 ° C and 1.5 MPa to remove activated carbon, that is, the product. The color of the filtrate is light yellow, the decolorization rate reaches 90%, the comprehensive sensory value of the debittering and deodorizing effect reaches 90, the bitterness and fishy smell are extremely weak, and the nitrogen loss rate is 6%.

[0021] The above-mentioned dec...

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Abstract

The invention discloses a method for decolorizing, debitterizing and deodorizing fishskin protein liquid. The method comprises the following steps of: filtering the fishskin protein liquid to remove residues, heating the filtered fishskin protein liquid to 40-65 DEG C, regulating the pH value of the filtered fishskin protein liquid to be 5.0-8.0, stirring and adding active carbon to react at 40-65 DEG C, decolorizing, debitterizing and deodorizing; and filtering the protein liquid through a diatomite filtering machine at 40-60 DEG C under 0.5-3MPa to remove the active carbon to obtain the decolorized, debitterized and deodorized fishskin protein liquid. According to the method for decolorizing, debitterizing and deodorizing the fishskin protein liquid, disclosed by the invention, the fishskin protein liquid is adsorbed by the active carbon and is filtered by the diatomite filtering machine, the treated protein liquid is faint yellow (the decolorization rate is up to 85-90%), is weak in bitterness and fish flavor (the comprehensive perception value of the debitterizing and deodorizing effects is up to 90-95), the protein loss rate is low (the nitrogen loss rate is 4-6%), the decolorizing, debitterizing and deodorizing treatment is carried out on the fishskin protein liquid at the same time, the nutrient elements of the protein liquid can be protected to the maximum extent, and important significance is provided for popularization and application of the fishskin protein liquid.

Description

technical field [0001] The invention relates to fish skin protein liquid, in particular to a method for decolorizing, debittering and deodorizing fish skin protein liquid. Background technique [0002] The protein content of fish skin is very high. The protein liquid produced from fish skin contains a large number of small molecule polypeptides and amino acid series substances, which can be used as seasoning to enhance the umami taste of food, and can also be used as a nutritional enhancer for fish protein powder to supply people in need , and various active peptides can also be prepared and used in the field of health care. However, in the process of preparing fish skin protein liquid, a large amount of pigments are often produced, which makes the protein liquid appear yellow or yellowish brown, and has an unpleasant bitter smell, which limits the quality of fish skin protein liquid from both color and taste. promotional application. [0003] The fishy smell of fish skin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04
Inventor 白洋陈莹米顺利杨莉莉肖碧红陆桂梅杨立陆田孙忠义
Owner GUANGDONG BAIWEI BIOTECH
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