Method of preparing protein powder through solid-phase fermentation by mixing salmon fat line and soybean meal

A solid-state fermentation, salmon technology, applied in the direction of plant protein processing, etc., can solve problems such as refractory degradation and absorption and utilization, and achieve the effect of eliminating difficult digestion and absorption and solving the problem of high-value utilization.

Inactive Publication Date: 2015-10-14
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the essential amino acid composition and structure of soybean protein are very suitable for the needs of the human body, but most of the pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: 400g of soybean meal and 1000g of minced salmon fat line surimi are formulated into solid-state fermentation base material; in addition, KH 2 PO 4 4.2g, MgSO 4 2.1g, 10.5g of sucrose and water are mixed to make 700g of nutrient supplement solution, and the pH value is adjusted to 7.0 with 1mol / L NaOH or HCl aqueous solution; the above-mentioned solid-state fermentation base material and nutrient supplement solution are mixed evenly to make a solid-state fermentation medium, Solid state fermentation at 47oC for 6 days, and the ambient humidity should be kept above 50%.

[0018] After the fermentation is completed, the number of high-temperature-resistant bacillus can reach about 2×10 by plate colony counting method. 5 per gram of dry weight, the color of the mixture of soybean meal and salmon fat line is obviously darker than that before fermentation.

[0019] Add 10 parts of water to 1 part of the fermented soybean meal and salmon fat line mixture, stir...

Embodiment 2

[0020] Example 2: 600g of soybean meal and 1000g of minced salmon fat line surimi are formulated into solid-state fermentation base material; in addition, KH 2 PO 4 16g, MgSO 4 9.6g, 48g of sucrose and water are mixed to make 1600g nutritional supplement solution, and the pH value is adjusted to 7.5 with 1mol / L NaOH or HCl aqueous solution; Solid-state fermentation at 40oC for 8 days, and the ambient humidity should be kept above 50%.

[0021] After the fermentation is completed, the number of high-temperature-resistant bacillus can reach about 2×10 by plate colony counting method. 5 per gram of dry weight, the color of the mixture of soybean meal and salmon fat line is obviously darker than that before fermentation.

[0022] Add 15 parts of water to 1 part of the fermented soybean meal and salmon fat line mixture, stir and extract for 1 hour, filter to get the clear liquid, concentrate, spray dry, and package to obtain the protein powder of the present invention.

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PUM

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Abstract

The invention relates to a method of preparing protein powder through solid-phase fermentation by mixing salmon fat line and soybean meal, wherein the method includes following processes: (1) uniformly mixing the soybean meal and minced salmon fat line surimi with a nutrient supply solution according to the ratio of 1:0.5-2.5 and regulating the initial pH value to 7.0-8.0; (2) performing high-temperature solid-phase fermentation to the mixture at 40-57 DEG C for 4-15 days; (3) performing water-extraction, wherein the ratio of the mixture to water is 1:10-25 and the extraction time is 0.5-2 h; (4) performing filtration to separate insoluble substances and clear liquid after the extraction is finished; and (5) concentrating and spray-drying a filtrate to obtain the protein powder. The protein powder is prepared from the soybean meal obtained through microorganism fermentation and the salmon fat line, so that the method is complete in degradation, is free of pollution and is low in production cost. The prepared protein powder is a yellow powder which can be re-dissolved completely, has both a soybean fragrance and a fresh taste of fish and is almost free of fishy taste.

Description

technical field [0001] The invention relates to a fermentation method for preparing protein powder, in particular to a method for preparing protein powder by solid-state fermentation of salmon fat line and soybean meal. Background technique [0002] In recent years, the sales of salmon sashimi have been rising steadily, and with it, the treatment of its processing by-product—fat line has become an urgent problem to be solved. The fat line refers to the part of the fish located on the side of the salmon body. The mass accounts for about 5% of the total mass of the fish body. Salmon fat line has a high protein content (about 65%) and is rich in essential amino acids needed by the human body. It is a good raw material for fermentation to prepare protein powder. But now the fat thread is only directly crushed and dried to make feed fish meal, which fails to realize effective resource utilization. [0003] Soybean meal is the product of soybean oil extracted from soybean, which...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 牟海津程雯王建磊
Owner OCEAN UNIV OF CHINA
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