Method for extracting protein and chitin by fermenting shrimp heads and shrimp shells

A technology of chitin and protein, applied in the direction of protein food ingredients, fish protein ingredients, food science, etc., can solve the problems of nutrient loss, pollution, low processing efficiency, etc., to eliminate fishy smell, reduce environmental pollution, reduce The effect of dosage

Active Publication Date: 2013-06-19
上海红马饲料有限公司
View PDF4 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the problems of severe pollution, loss of nutrients and low processing efficiency in the existing me

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this example, Lactobacillus helveticus was used to ferment to extract protein and chitin from shrimp heads and shrimp shells. The specific steps are as follows:

[0036] (1) Take 50g of fresh shrimp heads and shrimp shells, crush the shrimp heads and shrimp shells to about 10 mesh, add 25 mL of water (50% of the total mass of shrimp heads and shrimp shells), and measure the pH to 6.4;

[0037] (2) Add 7.5g glucose (15% of the total mass of shrimp head and shrimp shell), 0.5g of yeast powder (1% of the total mass of shrimp head and shrimp shell);

[0038] (3) Inoculate Lactobacillus helveticus, the inoculation amount is 10% of the total mass of shrimp head and shell;

[0039] (4) Incubate and ferment at 37°C for 3 days;

[0040] (5) After the fermentation, the fermentation broth and the fermentation residue are separated by centrifugation; the fermentation broth is neutralized with sodium carbonate, concentrated, and spray-dried to obtain 7.4 g of powdery substance, which is th...

Embodiment 2

[0043] In this embodiment, Lactobacillus helveticus is used to ferment protein and chitin from shrimp heads and shells. The specific steps are as follows:

[0044] (1) Take 100g of fresh shrimp heads and shells, crush the shrimp heads and shells to about 10 mesh, and measure the pH to 6.3;

[0045] (2) Add 20g glucose (20% of the total mass of shrimp head and shrimp shell) and 2g of yeast powder (2% of the total mass of shrimp head and shrimp shell);

[0046] (3) Inoculate Lactobacillus helveticus, the inoculation amount is 5% of the total mass of shrimp head and shell;

[0047] (4) Incubate and ferment at 37°C for 3 days;

[0048] (5) After the fermentation, the fermentation broth and the fermentation residue are separated by centrifugation; the fermentation broth is neutralized with sodium carbonate, concentrated, and spray-dried to obtain 14.9 g of a powdery substance, which is the protein obtained in this example;

[0049] (6) The fermentation residue is soaked in 0.4mol / L dilute hyd...

Embodiment 3

[0051] In this embodiment, mixed strains are used to ferment to prepare protein and chitin from shrimp heads and shells. The specific steps are as follows:

[0052] (1) Take 50g of dried shrimp heads and shrimp shells, crush the shrimp heads and shrimp shells to about 10 mesh, add 25 mL of water (50% of the total mass of shrimp heads and shrimp shells), and measure the pH to 6.4;

[0053] (2) Add 7.5g of glucose (15% of the affected mass of shrimp head and shell) and 1g of yeast powder (2% of the total mass of shrimp head and shell);

[0054] (3) Inoculation of Lactobacillus helveticus: Lactobacillus bulgaricus=1:1, the inoculation amount is 10% of the total mass of shrimp head and shell;

[0055] (4) Incubate and ferment at 42°C for 3 days;

[0056] (5) After the fermentation, the fermentation broth and the fermentation residue are separated by centrifugation; the fermentation broth is extracted with ethanol to prepare astaxanthin, and the extracted aqueous phase is neutralized by sodi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for extracting protein and chitin by fermenting shrimp heads and shrimp shells. The method comprises the following steps of: (1) adding a carbon source and a nitrogen source in the shrimp heads and shrimp shells which are crushed or homogenized to be 10-50 meshes, and then uniformly mixing; (2) inoculating lactobacillus helveticus or a mixed bacterial strain; (3) performing heat-insulating fermentation; (4) separating the fermentation broth from residue after the fermentation is concluded; (5) drying the fermentation broth to obtain protein powder; and (6) soaking the fermentation residue obtained in the step (4), and decolouring and fermenting to obtain chitin. With the adoption of the method disclosed by the invention, the protein powder without fishiness and rich in calcium lactate, and chitin can be obtained; and the method is rapid, simple, and capable of reducing production cost, reducing environmental pollution, and adequately utilizing rich nutritional ingredients in the shrimp heads and the shrimp shells.

Description

Technical field [0001] The present invention specifically relates to a method for extracting protein and chitin by fermenting shrimp heads and shrimp shells. Background technique [0002] For shrimps, shrimp heads and shells are rich in nutrients. For example, shrimp heads and shells account for about 30% of the weight of shrimps. In addition to minerals such as chitin and calcium carbonate, they also contain 7-15% protein, 2-4% oil, rich vitamin E, lutein, lecithin and other ingredients have high nutritional value. [0003] At present, shrimp heads and shrimp shells are mainly used in two ways: one is to produce chitin, and the other is to hydrolyze the proteins in them with cathepsin or exogenous protease, and liquefy them to separate water. However, the direct production of chitin from shrimp heads and shells requires the use of high-concentration acid and alkali fermentation raw materials, not only serious pollution, but also protein, fat, calcium, etc. are removed as impuriti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23J1/04C08B37/08
Inventor 刘国庆赵肖胡卫华钱晓勇
Owner 上海红马饲料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap