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Method for decoloration, debitterization and deodorization of fish protein liquid

A fish protein and debittering technology, which is applied in the field of protein separation and purification, can solve the problems that the irradiation method is not suitable for large-scale application in workshops, the effect of debittering and deodorization is not very ideal, and the environmental pollution of workshop production, so as to improve the decolorization and debittering. Odorless efficiency, mild and safe treatment process, and the effect of reducing production costs

Inactive Publication Date: 2016-03-09
QINGDAO BETTER BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the embedding method needs to add a large amount of embedding agent to achieve the effect of debittering and deodorizing. The effect of enzymatic and microbial methods is not very satisfactory. The irradiation method is not suitable for large-scale application in the workshop, and the activated carbon method is easy to The production environment in the workshop causes pollution, and there are problems such as incomplete filtration of carbon powder

Method used

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  • Method for decoloration, debitterization and deodorization of fish protein liquid
  • Method for decoloration, debitterization and deodorization of fish protein liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] After the fish skin is enzymatically hydrolyzed, a fish skin protein solution with a protein concentration of 7% and a comprehensive sensory value of 40 for bitter smell is obtained. Soak 150ml of resin I in 200ml of 90% ethanol solution to activate the resin, then rinse with water until there is no ethanol smell, and pack it into a column for later use. Soak 100ml of resin II with 200ml of 3% HCl solution for 2h, and then rinse with water until the pH is 5. Then filter 2L of fish skin protein solution to remove residue, pass it through a resin column at 20°C for a controlled time of 2 hours, and collect the permeate, which is the fish skin protein solution after decolorization, bitterness and fishy smell. The resin I was eluted with 300ml of ethanol solution with a volume fraction of 90%, and the elution time was 2h, and the eluate I was collected. After elution, rinse resin I with water until there is no ethanol smell. Distill the waste ethanol solution and eluent I...

Embodiment 2

[0035] After the fish steak is enzymatically hydrolyzed, a fish steak protein solution with a protein concentration of 5% is obtained, and the comprehensive sensory value of bitterness is 30. Soak 200ml of resin I with 250ml of ethanol solution with a volume fraction of 95% to activate the resin, then rinse with water until there is no ethanol smell, and pack it into a column for later use. Soak 150ml of resin II with 200ml of 4% HCl solution for 2h, and then rinse with water until the pH is 5. Then filter 5L fish steak protein solution to remove the residue, pass it through the resin column at 20°C for a controlled time of 2 hours, and collect the permeate, which is the fish steak protein solution after decolorization, bitterness and fishy smell. The resin I was eluted with 400ml of ethanol solution with a volume fraction of 95%, and the elution time was 2h, and the eluate I was collected. After elution, rinse resin I with water until there is no ethanol smell. Distill the ...

Embodiment 3

[0037] After the fish meat is enzymatically hydrolyzed, a fish protein solution with a protein concentration of 8% and a comprehensive sensory value of 35 for bitter and fishy smell is obtained. Soak 300ml of resin I with 350ml of 90% ethanol solution to activate the resin, then rinse with water until there is no ethanol smell, and pack it into a column for later use. Soak 150ml of resin II with 200ml of 4% HCl solution for 2h, and then rinse with water until the pH is 6. Then filter 4L of the fish protein solution to remove the residue, pass it through the resin column at 20°C for a controlled time of 2 hours, and collect the permeate, which is the fish protein solution after decolorization, bitterness and fishy smell. The resin I was eluted with 600ml of ethanol solution with a volume fraction of 90%, and the elution time was 2h, and the eluate I was collected. After elution, rinse resin I with water until there is no ethanol smell. Distill the waste ethanol solution and e...

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Abstract

The invention aims at providing a method for decoloration, debitterization and deodorization of fish protein liquid. Decoloration, debitterization and deodorization processing is performed on the protein liquid, protein loss can be reduced as much as possible, and nutrient ingredients of the protein liquid are reserved to the maximum extent. The method includes the following steps that resin I is soaked in an ethanol solution to be activated and then is washed with water till no ethanol flavor exists, and the washed resin I is packed for use; resin II is soaked in an HCl solution to be activated and then is washed with water till pH is 5-6, and the washed resin II is packed for use; the fish protein liquid flows through the resin I and resin II to perform adsorption after residues are filtered out. Permeated liquid is collected and is the fish protein liquid where decoloration, debitterization and deodorization are performed. The method has the advantages that operation is easy, the application range is wide and the method is efficient and economic, the processed protein liquid can achieve the targets of decoloration, debitterization and deodorization at a time, and the quality of the protein liquid is improved greatly.

Description

technical field [0001] The invention belongs to the technical field of protein separation and purification, and in particular relates to a method for decolorizing, debittering and deodorizing fish protein liquid. Background technique [0002] Fish processing by-products are the remaining raw materials after primary processing in the fish processing process, including fish skin, fish steaks, fish bones and minced meat, etc. The by-products account for about 40%-50% of the raw material quality. Except for a small part of cheap feed produced, most of them are discarded, the added value of the product is low, and the utilization rate is very low. However, the fish protein content is very high, and its enzymatic hydrolysis can improve the utilization rate of fish protein resources, reduce environmental pollution, and produce good economic benefits. The protein solution prepared by enzymatic hydrolysis contains a large number of small molecular polypeptides and amino acid series ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23J3/04
CPCA23J3/04
Inventor 陈爱强曹荣军鲁涛
Owner QINGDAO BETTER BIO TECH
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