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Hypoallergenic and low fishy smell fish protein peptide whole powder and its industrialized preparation method and application

A hypoallergenic, fish protein technology, applied in the field of fish protein peptides, can solve the problems of poor product taste, loss of nutrients, and inability to completely eliminate fish protein allergy, etc., to achieve high utilization, ensure taste, and save costs Effect

Active Publication Date: 2019-03-26
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a low-allergenic and low-odor fish protein peptide powder and its industrial preparation method and application, which are used to solve the problem of inability to completely eliminate the allergenicity of fish protein, poor taste of the product and a large loss of nutritional components in the prior art and other technical defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of the mixture

[0028] Commercially available crucian carp was descaled, boned and viscerally removed, cleaned, and crushed to 18 meshes to obtain 5 kg of fish meat. Add 15L of deionized water into the above-mentioned minced fish to make a mixed solution.

[0029] 2. Thermal denaturation

[0030] Raise the temperature of the mixture to 80°C, keep it warm and keep stirring for 40 minutes to make a denatured protein solution.

[0031] 3. Preparation of slurry

[0032] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 3500r / min, and centrifuge for 45min. After the centrifugation is completed, discard the upper liquid to obtain 4.9kg of the lower solid.

[0033] Add 15L of deionized water to the above 4.9kg lower solid, stir and mix, centrifuge, control the centrifuge speed to 4000r / min, and centrifuge for 25min. After removing the lower solid, repeat this step twice, and finally obtain 4.85kg of precipitate...

Embodiment 2

[0044] 1. Preparation of the mixture

[0045] Commercially available salmon skin scraps were collected, cleaned, and crushed to 20 meshes to obtain 5 kg of minced fish. 10L of deionized water was added into the minced fish to make a mixed solution.

[0046] 2. Thermal denaturation

[0047] Raise the temperature of the mixture to 75°C, keep it warm and keep stirring for 60 minutes to make a denatured protein solution.

[0048] 3. Preparation of slurry

[0049] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 4000r / min, and centrifuge for 35min. After the centrifugation is completed, discard the upper liquid to obtain 4.7kg of the lower solid.

[0050] Add 10L of deionized water to the above 4.7kg of the lower solid, stir and mix, centrifuge, control the centrifuge speed to 4000r / min, and centrifuge for 25min. After removing the lower solid, repeat this step twice, and finally obtain 4.5kg of precipitate .

[0051] Add 15 L o...

Embodiment 3

[0057] 1. Preparation of the mixture

[0058] After the commercially available crucian carp is descaled and boned, the fish meat and viscera are taken, cleaned, and crushed to 20 meshes to obtain 5 kg of fish meat and viscera. Add 20L of deionized water to the above-mentioned fish meat and fish viscera to make a mixed solution.

[0059] 2. Thermal denaturation

[0060] Raise the temperature of the mixture to 90°C, keep it warm and keep stirring for 20 minutes to make a denatured protein solution.

[0061] 3. Preparation of slurry

[0062] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 3500r / min, and centrifuge for 45min. After centrifugation, discard the upper liquid to obtain 4.6kg of lower solid.

[0063] Add 20L of deionized water to the above 4.6kg lower layer solid, stir and mix well, centrifuge, control the centrifuge speed to 5000r / min, and centrifuge for 25min. After removing the lower layer solid, repeat this step ...

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Abstract

The invention provides a low-sensitization low-fishy-smell fish protein peptide whole powder, and an industrialized preparation method and application thereof. The preparation method comprises the following steps: 1) cleaning fresh fish flesh and / or fish pomace, crushing, and adding water to prepare a mixed solution; 2) carrying out heat denaturation on the mixed solution to obtain a denatured protein solution; 3) carrying out centrifugal water washing on the denatured protein solution, adding water into the obtained precipitate, and grinding into a slurry; 4) regulating the pH value of the slurry to 6-9, adding a neutral proteinase, a flavor proteinase and an alkaline proteinase to perform enzymolysis, and inactivating the enzyme to obtain an enzymolysis solution; and 5) concentrating the enzymolysis solution, homogenizing, and sterilizing to obtain the low-sensitization low-fishy-smell fish protein peptide whole powder. The preparation method thoroughly eliminates the sensitization and fishy smell of the fish proteins, has the advantage of high utilization ratio of fish proteins, and can effectively prevent the fish proteins from releasing the fishy smell components. The prepared fish protein peptide whole powder has the advantages of favorable mouthfeel and wide application range.

Description

technical field [0001] The invention relates to a fish protein peptide, in particular to a low-allergenic and low-odor fish protein peptide whole powder and its industrial preparation method and application. Background technique [0002] The fish protein rich in fish meat is a protein with high nutritional value. It contains a large amount of nutrients necessary for the human body, which helps to reduce blood lipid and cholesterol levels, especially contains a large amount of DHA, which can promote the development of the brain. An indispensable nutrient for the growth of the nervous system, therefore, more and more people choose to process fish products for consumption. However, the fishy smell carried by fish products has a great impact on the taste of processed products, and more importantly, fish allergy is considered to be one of the most common food allergies, because fish protein contains a large amount of carcinogenic Allergens, such as parvalbumin, as confirmed by I...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00A23L33/18
Inventor 蔡木易谷瑞增鲁军马涛潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮陆路刘文颖魏颖张海欣刘艳曹珂璐王憬李国明周明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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