Preparation technology of natural fish protein powder by biological fermentation

A technology of fish protein powder and bio-fermentation, which is applied in animal protein processing, protein food processing, fish protein components, etc. It can solve the problems of weak finishing of aquatic products, difficult storage of fresh goods, and small profit space, so as to improve comprehensive utilization Efficiency, ease of absorption, and flavor-improving effects

Inactive Publication Date: 2016-06-15
广州市味研生物工程科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country is rich in freshwater fish resources, the refined processing of aquatic products is still weak. The market is domina

Method used

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  • Preparation technology of natural fish protein powder by biological fermentation

Examples

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Effect test

Embodiment 1

[0028] A production process for preparing natural fish protein powder by biological fermentation, comprising the steps of:

[0029] (1) Raw material pretreatment: take fresh or frozen silver carp to clean, remove impurities, chop and mix, mix with appropriate amount of water after chopping and mix, and mix with water according to the weight ratio of 1:5-15, and carry out after mixing. Beat the pulp and put it into the colloid mill to refine it, so that the fish skin, fish bones and fish meat are evenly dispersed, and then adjust the amount of water appropriately to make the solid content in it ≤ 25%. At this time, the stock solution is prepared;

[0030] (2) Enzymolysis: Sterilize the stock solution prepared in step (1) at 100°C, cool to 40-50°C after sterilization, and then add compound protease for enzymolysis. The enzymolysis time is 4-8h, and the order of adding the compound protease is to add compound enzyme A (neutral protease: papain = 1: 1), then add compound enzyme B ...

Embodiment 2

[0036] A production process for preparing natural fish protein powder by biological fermentation, comprising the following steps:

[0037] (1) Raw material pretreatment: clean, remove impurities, chop and mix the raw materials, mix them with an appropriate amount of water, mix them with water at a weight ratio of 1:5, beat them after mixing, and put them into the colloid mill Medium refinement, so that the fish skin, fish bones, and fish meat are evenly dispersed, and the stock solution is prepared;

[0038](2) Enzymolysis: Sterilize the stock solution prepared in step (1) at 100°C for 10 minutes, cool to 40-50°C after sterilization, then add compound protease A, after enzymolysis for 2 hours, add compound Protease B, continue to enzymatically hydrolyze for 2 hours, wherein the addition of compound protease A and compound protease B is added according to 2% of the stock solution, and the enzymolysis solution is obtained after the enzymolysis is completed;

[0039] (3) Ferment...

Embodiment 3

[0044] A production process for preparing natural fish protein powder by biological fermentation, comprising the following steps:

[0045] (1) Raw material pretreatment: clean, remove impurities, chop and mix the raw materials, mix them with an appropriate amount of water, and mix them with water at a weight ratio of 1:10, beat them after mixing, and put them into the colloid mill Medium refinement, so that the fish skin, fish bones, and fish meat are evenly dispersed, and the stock solution is prepared;

[0046] (2) Enzymolysis: Sterilize the stock solution prepared in step (1) at 100°C for 10 minutes, cool to 40-50°C after sterilization, then add compound protease A, after enzymatic hydrolysis for 3 hours, add compound Protease B, continue to enzymatically hydrolyze for 3 hours, wherein the addition of compound protease A and compound protease B is added according to 1% of the stock solution, and the enzymatic hydrolysis solution is obtained after the enzymolysis is complete...

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Abstract

The invention discloses a preparation technology of fish protein powder enriched in small-molecular active peptides which are mainly prepared from various low-value freshwater fishes or leftover materials of fish processing as raw materials, and especially relates to a preparation technology of natural fish protein powder by a biological fermentation method. The preparation technology utilizes chubs as the representative raw material of the low-value fishes, and comprises the following steps: pre-treating the raw material; grinding the pre-treated raw material by a rubber mill; and carrying out enzymolysis, fermentation, separation, blending, homogenization, micro-encapsulation, spray-drying, packing and so on, so that the instant high-protein fish powder which is good in color, flavor and taste is prepared. The fish protein powder prepared by the preparation technology is excellent in quality; the fish protein powder is enriched in healthy nutrients, including amino acids, flavor nucleotides, small-molecular active peptides, probiotics and the like; thus, the fish protein powder is stable in properties and convenient to be stored and transported; moreover, the fish protein powder is convenient to be used and high in added value. The fish protein powder can be used in the fields of functional food, instant food, seasoning, infant food, biological feed and the like. The fish protein powder has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of preparation technology of fish protein powder, in particular to a production technology of biological fermentation for preparing natural fish protein powder. Background technique [0002] my country is a country with a large freshwater area in the world. The freshwater area is about 300 million mu, of which the water area available for fish farming is about 75 million mu. Most of our country is located in the temperate zone or subtropical zone, with a mild climate and abundant rainfall, suitable for fish farming. Therefore, my country is the country with the largest production of freshwater fish in the world. Although my country is rich in freshwater fish resources, the refined processing of aquatic products is still weak. The market is dominated by fresh products and primary processed products, with low added value and serious waste of resources. The cost is high and the profit margin is small. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34A23J1/04
CPCA23J1/04A23J3/04A23J3/34A23J3/346A23V2002/00A23V2400/51A23V2250/543
Inventor 邱燕翔陆志鸿肖浩刘湾邓林胜
Owner 广州市味研生物工程科技有限公司
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