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Method for extracting fish protein

A technology for fish protein and surimi, applied in the field of fish protein extraction, can solve the problems of incomplete deodorization of fish protein, weak bitter taste in fish protein, low fat content, etc., and achieves good decolorization effect, low fat content and high whiteness. Effect

Inactive Publication Date: 2017-06-20
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of incomplete deodorization and weak bitter taste in fish protein prepared by enzymatic method from small miscellaneous fish and low-value sea fish, etc., the purpose of the present invention is to provide a , the method of extracting fish protein by enzymatic method can completely remove fishy smell and bitter taste, the operating conditions are mild, and the yield of fish protein is high, the fat content is low, and the quality of fish protein is good

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for extracting fish protein, comprising the steps of:

[0033] (1) Preparation: remove the viscera of small miscellaneous fish and low-value marine fish, wash them, and grind them with a homogenizer to make surimi; (2) Deodorization: rinse the surimi in a deodorization solution at 10 ℃ for 4 (3) Preparation of raw material mixture: add 800 g of water to 100 g of surimi, and adjust the pH value to 5.5 to obtain the raw material mixture; (4) Extraction: Keep the temperature of the original mixture at 45 °C, add compound decomposing enzymes for ultrasonic decomposition treatment for 3 h, stirring speed 100 r / min, processing time 3 h, ultrasonic power 35 W, action time 30 s, interval 15 min, Obtain enzymolysis material, wherein compound decomposing enzyme is made up of bromelain, papain, trypsin, pepsin and subtilisin, and its mass ratio is 1:08:1.5:1.5:0.6, and the compound decomposing enzyme added and former mixture The mass percentage is 4‰, and the enzyme acti...

Embodiment 2

[0036] A method for extracting fish protein, comprising the steps of:

[0037] (1) Preparation: remove the viscera of small miscellaneous fish and low-value sea fish, wash them, and grind them with a homogenizer to make surimi; (2) Deodorization: rinse the surimi in a deodorization solution at 15 ℃ for 5 (3) Preparation of raw mix: add 1000 g of water to 100 g of minced fish, and adjust the pH value to 6.5 to prepare the raw mix; (4) Extraction: Keep the temperature of the original mixture at 52 °C, add compound decomposing enzymes for ultrasonic decomposition treatment for 4 h, stirring speed 110 r / min, ultrasonic power 40W, action time 45 s, interval 17.5 min, to obtain enzymatic hydrolysis material, of which The compound decomposing enzyme is composed of bromelain, papain, trypsin, pepsin and subtilisin, and its mass ratio is 1:1.0:1.75:1.65:0.7, and the mass percentage of the added compound decomposing enzyme and the original mixture is 6‰ , the enzyme activity is 50,000-...

Embodiment 3

[0040] A method for extracting fish protein, comprising the steps of:

[0041] (1) Preparation: remove the viscera of small miscellaneous fish and low-value marine fish, wash them, and grind them with a homogenizer to make surimi; (2) Deodorization: rinse the surimi in a deodorization solution at 20 °C for 6 (3) Preparation of the original mixture: add 1200 g of water to 100 g of surimi, and adjust the pH value to 7.5 to obtain the original mixture; (4) Extraction: Keep the temperature of the original mixture at 60°C, add compound decomposing enzymes for ultrasonic decomposition treatment for 5 h, stirring speed 120 r / min, ultrasonic power 45W, action time 60 s, interval 20 min, to obtain enzymatic hydrolysis material, of which The compound decomposing enzyme is composed of bromelain, papain, trypsin, pepsin and subtilisin, and its mass ratio is 1:1.2:2.0:1.8:0.8, and the mass percentage of the added compound decomposing enzyme and the original mixture is 8‰ , the enzyme acti...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and concretely discloses a method for extracting fish protein. The method comprises the following steps of preparing minced fillet; eliminating fishy smell; preparing raw mixed materials; performing enzyme extraction, degreasing and debitterizing, catabolic enzyme inactivation, decoloring, concentration and powder preparation, wherein during the fishy smell elimination, a used fishy smell elimination solution is prepared from water, edible vinegar, yellow wine and fat oxidation inhibitors; the fat oxidation inhibitors are one kind of materials from catechin, tannin or flavone or a mixture of more than two kinds of materials from catechin, tannin or flavone; the composite catabolic enzyme used for enzymolysis extraction is prepared from bromelain, papain, trypsin, pepsin and subtilisin; ion exchange resin used in decoloring is macroporous basic anion resin. The method has the following advantages that the fishy smell and the bitter taste of the fish protein can be completely eliminated; the decoloring effect is good; the whiteness of the fish protein powder is high; the protein content is high; the fat content is low; the fish protein yield is high; the quality is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for extracting fish protein. Background technique [0002] The output of small miscellaneous fish and low-value marine fish accounts for 50-60% of Zhejiang's marine catches, a considerable part of which is used for processing into feed fish meal or pet food, which has low utilization value and causes material waste because it cannot be fully utilized. How to realize the high-value, resourceful and ecological utilization of small miscellaneous fish and low-value marine fish is an important topic in the field of aquatic product processing and application today. [0003] Fish protein is a high-quality protein with high economic value. Its amino acid composition is close to that required by the human body. At the same time, fish protein also contains rich calcium, phosphorus, iron, selenium and other elements. Therefore, the economic benefits of preparin...

Claims

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Application Information

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IPC IPC(8): C07K1/14C07K1/18C07K1/34C12P21/06
CPCC07K1/14C07K1/18C07K1/34C12P21/06
Inventor 朱敬萍顾蓓乔张小军金雷梅光明陈瑜
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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