Preparation method of instant silverfish protein powder

A technology of protein powder and whitebait, which is applied in the field of preparation of instant whitebait protein powder, can solve the problems of restricting the development of whitebait industry and the shortage of whitebait, and achieve the advantages of consolidating the breeding industry, no fishy smell, and short enzymatic hydrolysis time Effect

Inactive Publication Date: 2016-12-21
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few deep-processed products of whitebait, mainly air-dried whitebait and whitebait sauce, which limits the development of whitebait industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of instant whitebait protein powder, concrete steps are as follows:

[0023] (1) Raw material pretreatment: soak the fresh whitebait in normal saline for 0.4h, then wash with water for 3-4 times;

[0024] (2) Grinding: using a meat grinder to grind the whitebait to obtain minced whitebait, which is set aside;

[0025] (3) Enzymolysis: Add water and protease to the whitebait minced meat for enzymolysis; wherein, the protease is alkaline protease, and the amount of alkaline protease is that the ratio of alkaline protease to substrate is 650-8000u / g; enzymolysis temperature 45-65°C; enzymolysis time is 30-180min; enzymolysis pH is 7.0-10.0; the amount of water added is to control the mass concentration of whitebait minced meat to 2.50-30.00%;

[0026] (4) Enzyme inactivation: inactivate the hydrolyzate after enzymolysis in a water bath at 85°C for 25 minutes, then cool to 40°C, centrifuge to take the supernatant for later use, wherein the cent...

Embodiment 2

[0031] A kind of preparation method of instant whitebait protein powder, concrete steps are as follows:

[0032] (1) Raw material pretreatment: soak fresh whitebait in normal saline for 0.5h, and then wash with water for 3-4 times;

[0033] (2) Grinding: using a meat grinder to grind the whitebait to obtain minced whitebait, which is set aside;

[0034] (3) Enzymolysis: Add water and protease to the whitebait minced meat for enzymolysis; wherein, the protease is alkaline protease, and the amount of alkaline protease is that the ratio of alkaline protease to substrate is 650-8000u / g; enzymolysis temperature 45-65°C; enzymolysis time is 30-180min; enzymolysis pH is 7.0-10.0; the amount of water added is to control the mass concentration of whitebait minced meat to 2.50-30.00%;

[0035] (4) Enzyme inactivation: inactivate the hydrolyzate after enzymolysis in a 90°C water bath for 30 minutes, then cool to 45°C, centrifuge to take the supernatant for later use, wherein the centrif...

Embodiment 3

[0041] A kind of preparation method of instant whitebait protein powder, concrete steps are as follows:

[0042] (1) Raw material pretreatment: soak fresh whitebait in physiological saline for 0.6h, and then wash with water for 3-4 times;

[0043] (2) Grinding: using a meat grinder to grind the whitebait to obtain minced whitebait, which is set aside;

[0044] (3) Enzymolysis: Add water and protease to the whitebait minced meat for enzymolysis; wherein, the protease is alkaline protease, and the amount of alkaline protease is that the ratio of alkaline protease to substrate is 650-8000u / g; enzymolysis temperature 45-65°C; enzymolysis time is 30-180min; enzymolysis pH is 7.0-10.0; the amount of water added is to control the mass concentration of whitebait minced meat to 2.50-30.00%;

[0045] (4) Enzyme inactivation: inactivate the hydrolyzate after enzymolysis in a 95°C water bath for 35 minutes, then cool to 50°C, centrifuge to take the supernatant for later use, wherein the ...

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PUM

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Abstract

The invention relates to a preparation method of instant silverfish protein powder. Silverfishes are taken as a raw material, and processes of raw material pretreatment, smashing, enzymolysis, enzyme deactivation, centrifugation, fishy smell elimination, concentration and spray drying are carried out, so that the instant silverfish protein powder is prepared, wherein silverfish protein hydrolysis degree reaches 49.10%, silverfish protein recovery rate reaches 98.00%, the product is milky white in colour and luster and convenient to carry, has no fishlike smell, is long in storage period, easily soluble and easily dispersed and is a functional fish protein powder product, and health food is provided for human while additional value of silverfishes is improved. Technology is relatively simple, and enzymolysis time is short, so that the preparation method of the instant silverfish protein powder is applicable to industrial application. The preparation method of the instant silverfish protein powder has positive influence on further developing the silverfishes and expanding types of highly processed products of the silverfishes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of instant whitebait protein powder. technical background [0002] Whitebait (short for Salangidae of the family Salangidae), belonging to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, and nearly 20 species. It lives and distributes in salt water and fresh water in East Asia. China is the world's silverfish. Its origin and main distribution area are widely distributed in the coastal waters of eastern China (including the Yangtze River Basin) and major river systems. Whitebait is currently recognized as a natural "longevity food" by international nutrition, so it is also known as "longevity boutique" and "fish ginseng". Whitebait has high nutritional value, rich in protein, fat, and a small amount of carbohydrates, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. Whitebait has the advantages of short life cyc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
CPCA23J1/04
Inventor 陈小举鲁文胜晏娟程乐华程慧
Owner CHAOHU UNIV
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