Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for removing odor of fish protein hydrolysate

A technology of protein hydrolyzate and hydrolyzate, applied in the field of deep processing of aquatic products, can solve the problems of activated carbon residual environment, reduction of amino acid content, pollution, etc., and achieve the effect of improving the quality of hydrolyzate

Active Publication Date: 2015-06-24
GUANGDONG MEIWEIXIAN FLAVORING & FOOD +1
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a fish protein hydrolyzate deodorization method, on the premise of effectively removing the fishy smell of the hydrolyzate, it overcomes the reduction of amino acid content caused by activated carbon, the increase of heavy metal content, the residue of activated carbon and the environment. pollution and other issues

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for removing odor of fish protein hydrolysate
  • Method for removing odor of fish protein hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Mince tilapia fish fillets and fish meat into surimi, take 10kg of surimi and add 20kg of water, mix well to make a feed liquid, add 30g of trypsin, and enzymolyze it at a temperature of 35°C and a pH of 6.5 for 16 hours. The enzymatic hydrolyzate was heated to 80°C for 15 minutes, plate and frame filtered and then ultrafiltered to obtain fish protein hydrolyzate.

[0030] Add 50g of garlic, 10g of dried chrysanthemum, and 5g of black tea leaves to 10kg of the above-mentioned fish protein hydrolyzate, mix the fish protein hydrolyzate with the above-mentioned vegetable raw materials for deodorization, and keep it at 70°C for 80 minutes to complete the deodorization reaction .

Embodiment 2

[0032] Mince blue trevally fish steaks and fish meat into surimi, take 10kg of surimi and add 40kg of water to make a feed liquid, add 250g of chymotrypsin, and enzymolyze it at a temperature of 50°C and a pH of 7.5 for 10 hours. Heating the enzymatic hydrolyzate to 80°C for 15 minutes, plate and frame filtration and then ultrafiltration to obtain fish protein hydrolyzate.

[0033] Add 100g of garlic, 50g of dried chrysanthemum, and 20g of black tea leaves to 10kg of the above-mentioned fish protein hydrolyzate, mix the fish protein hydrolyzate with the above-mentioned plant-based raw materials for deodorization, and then keep it at 100°C for 30 minutes to complete the deodorization reaction .

Embodiment 3

[0035] Mince sardine fillets and fish meat into surimi, take 10kg of surimi and add 30kg of water to make a feed liquid, add 24g of trypsin and 96g of chymotrypsin, and enzymatically hydrolyze for 4 hours at a temperature of 40°C and a pH of 7.0 Finally, the enzymatic hydrolyzate was heated to 80°C for 15 minutes, plate and frame filtered and then ultrafiltered to obtain fish protein hydrolyzate.

[0036] Add 80g of garlic, 30g of dried chrysanthemum, and 10g of black tea leaves to the above-mentioned 10kg of fish protein hydrolyzate, mix the fish protein hydrolyzate with the above-mentioned plant-based raw materials for deodorization, and keep it at 85°C for 50 minutes to complete the deodorization reaction .

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 provides a method for removing odor of fish protein hydrolysate. The method comprises that fish protein hydrolysate is added with 0.5-1% by mass of garlic, 0.1-0.5% by mass of dry chrysanthemum and 0.05-0.2% by mass of black tea, and the mixture is heated at a temperature of 70-100 DEG C for 30-80min. The method is free of an active carbon treatment process in the traditional fish protein hydrolysate process, improves fish protein hydrolysate quality, reduces environment pollution, utilizes plant materials to remove fishlike smell, is environmentally friendly and safe, provides a unique fragrance for the hydrolysate and improves hydrolysate quality.

Description

technical field [0001] The invention relates to the field of deep processing of aquatic products, in particular to a fish protein hydrolyzate deodorization method. Background technique [0002] Fish protein hydrolyzate mainly contains peptides and a small amount of free amino acids, sugars, water and inorganic salts, which can be prepared into high-quality hydrolyzed protein products such as low-molecular-weight peptide products, refined amino acids, seasonings, and nutritional oral liquids. The application of its products has been recorded. [0003] Patent No. 200610019333.4 discloses a preparation method of freshwater fish protein active polypeptide hydrolyzate. By adding animal protein compound enzyme, flavor enzyme for hydrolysis, adding yeast and lactic acid bacteria for fermentation, five deodorizing processes can completely remove the hydrolyzate. The fishy smell and bitter taste make the hydrolyzate have a special fragrance and taste that ordinary fish protein hydro...

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): A23J1/04A23J3/04A23J3/34
Inventor 陈穗杨明泉王聪孙丽霞刘占樊瑞
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD