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Production method of deodorized silver carp protein powder

A production method and technology of protein powder, applied in the field of food processing, can solve the problems of limited application and popularity, waste of fish protein, low meat yield, etc., and achieve good deodorization effect, uniform and fine powder, and improved extraction rate. Effect

Active Publication Date: 2013-10-02
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fish protein generally has a heavy fishy smell, which limits its application and popularity, so it must be deodorized before being processed into products
[0004] In conventional processing methods, the meat yield of fish, especially low-value fish, is relatively low, often only about 35%, resulting in a large amount of fish protein being wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The whole fresh silver carp was minced in a meat grinder to make fish mince, and the aroma yeast was inoculated in the wort medium with a volume percentage concentration of 6% according to the inoculation amount of 2%, and cultured at 28°C for 16 h; then the inoculated Add the wort medium of Aromatoyces yeast to the minced fish at a volume to mass ratio of 1:1, stir evenly, then ultrasonicate for 15 minutes, and incubate at 37°C for 4 hours;

[0027] The resulting minced fish-aroma yeast culture solution mixture is resuspended with 9 times its volume of NaCl solution with a concentration of 10g / L; then add food-grade acetic acid and mix well to make the volume percentage of food-grade acetic acid in the suspension 1.0%; then adjust the pH to 2.0 with 1.0 mol / L HCl solution, conduct the first extraction at room temperature (20-35°C), extract for 2 hours, centrifuge at 10,000r / min for 20min, and collect the supernatant; Resuspend the centrifuged precipitate with 10 g / L Na...

Embodiment 2

[0032] The whole fresh silver carp was put into a meat grinder and minced to make fish mince. The aroma yeast was inoculated in the wort medium with a volume percentage concentration of 6% according to the inoculation amount of 2%, and cultured at 28°C for 24 h; then the inoculated Add the wort medium of Aromatoyces yeast to the minced fish at a volume to mass ratio of 1:1, stir evenly, then ultrasonicate for 15 minutes, and incubate at 37°C for 4 hours;

[0033]The resulting minced fish-aroma yeast culture solution mixture is resuspended with 9 times its volume of NaCl solution with a concentration of 10g / L; then add food-grade acetic acid and mix well to make the volume percentage of food-grade acetic acid in the suspension 1.0%; then adjust the pH to 2.5 with 1.0 mol / L HCl solution, conduct the first extraction at room temperature (20-35°C), extract for 1.5h, centrifuge at 10000r / min for 20min, and collect the supernatant; The centrifuged precipitate was resuspended with 10...

Embodiment 3

[0038] Put the whole fresh silver carp into a meat grinder and mince it to make minced fish. Inoculate the aroma yeast in the wort medium with a concentration of 8% by volume according to the inoculation amount of 3%, and cultivate it at 30°C for 16h; then inoculate the inoculated live The wort medium of Aroma yeast was added to the minced fish at a volume to mass ratio of 1: 1, stirred evenly, then ultrasonically treated for 10 min, and incubated at 30°C for 5 h;

[0039] The resulting minced fish-aroma yeast culture broth mixture is resuspended with 8 times its volume of NaCl solution with a concentration of 9g / L; then add food-grade acetic acid and mix well to make the volume percentage of food-grade acetic acid in the suspension 2.0%; then adjust the pH to 2.0 with 1.0 mol / L HCl solution, conduct the first extraction at room temperature (20-35°C), extract for 1.5h, centrifuge at 10,000r / min for 15min, and collect the supernatant The precipitate after centrifugation is resu...

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PUM

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Abstract

The invention discloses a production method of deodorized silver carp protein powder, which comprises the steps of taking a low-value freshwater fish, namely a silver carp, as a raw material, preparing surimi pulp, degreasing and deodorizing with saccharomycete fermentation liquid, extracting by an acid method, condensing, and drying to obtain the silver carp protein powder. According to the method, surimi and the rosin saccharomycete fermentation liquid are incubated together, saccharomycete fermentation and active ingredients in the fermentation liquid are used for deodorization, and hydrolysis of an endogenous histenzyme of fish is used to promote protein dissolution. With the adoption of the ultrasonic aided acid method for extraction, the protein extraction rate of the silver carp is increased significantly, and acetic acid can be utilized to deodorize a protein extract effectively. Endogenous enzyme hydrolysis and yeast fermentation liquid deodorization as well as acid method extraction and acetic acid deodorization are performed simultaneously during the whole production process, a bio-enzyme is not required to be added, the technological operation is simple, the cost is low, and the protein powder product is green, safe and good in water solubility.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of fishy silver carp protein powder. technical background [0002] my country is the country with the largest freshwater fish production in the world. In 2011, the freshwater fish production reached 23.4365 million tons. Silver carp (Chub) is one of the four major fishes in my country. It grows fast, has few diseases, and has high yield. However, silver carp is unpopular in the market due to its unique heavy fishy smell and many bony spurs. In addition, the current processing and utilization technology of silver carp is relatively low, thereby causing serious waste of resources. [0003] Protein deficiency is still a serious problem facing the whole world. According to the data of the Food and Agriculture Organization of the United Nations, there is a shortage of about 18 million to 25 million tons of dietary protein in the world every year. With t...

Claims

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Application Information

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IPC IPC(8): A23J1/04
Inventor 刘永乐王发祥俞健王建辉李向红贺伟
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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