Fishy smell elimination technique for low-value fish protein powder

A technology for protein powder and low-value fish, which is applied in the field of protein powder deodorization, can solve the problems of high molecular weight and difficult absorption of protein powder, and achieves the effects of good effect, low cost and improved economic value.

Inactive Publication Date: 2017-09-01
兰溪百晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is simple to prepare, but the prepared silver carp protein powder still has a slight fishy smell, an...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A deodorization technology of low-value fish protein powder, the specific operation steps are:

[0022] 1) Adsorption and deodorization: add 1~3% cyclodextrin aqueous solution to the low-value minced fish meat, and the amount added is 1~3 times the volume of the minced fish. The adsorption temperature is 18~30℃, and the adsorption time is 2~5h. After adsorption, it is centrifuged and dried. The present invention utilizes cyclodextrin to have a good adsorption effect on fishy smell substances such as trimethylamine in minced fish, and initially deodorizes minced fish;

[0023] 2) Soaking and deodorization: Soak the minced fish meat obtained in step 1 in the deodorization solution, and spin dry by centrifugation. The present invention deodorizes the minced fish by configuring the deodorizing liquid, and the components in the deodorizing liquid interact with each other, so that the deodorizing effect on the minced fish is good;

[0024] 3) Fermentation: Inoculate the spe...

Embodiment 2

[0031] A deodorization technology of low-value fish protein powder, the specific operation steps are:

[0032] 1) Adsorption and deodorization: add 2% cyclodextrin aqueous solution to the low-value minced fish, and the amount added is 1 to 3 times the volume of the minced fish. The adsorption temperature is 22°C, and the adsorption time is 4 hours. After the adsorption, it is centrifuged and dried. The present invention utilizes cyclodextrin to have a good adsorption effect on fishy smell substances such as trimethylamine in minced fish, and initially deodorizes minced fish;

[0033] 2) Soaking and deodorization: Soak the minced fish meat obtained in step 1 in the deodorization solution, and spin dry by centrifugation. The present invention deodorizes the minced fish by configuring the deodorizing liquid, and the components in the deodorizing liquid interact with each other, so that the deodorizing effect on the minced fish is good;

[0034] 3) Fermentation: Inoculate the mu...

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PUM

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Abstract

The invention discloses a fishy smell elimination technique for low-value fish protein powder. The fishy smell elimination technique comprises the specific steps of (1) performing adsorption for fishy smell elimination; (2) performing soaking for fishy smell elimination; (3) performing fermentation; (4) performing extraction by an acid method; (5) performing enzymolysis; (6) performing dialysis; and (7) performing spray drying. The fishy smell elimination technique has the beneficial effects that through combination of adsorption for fishy smell elimination, soaking for fishy smell elimination and fermentation for fishy smell elimination, the effect of thorough fishy smell elimination can be achieved; and low-value fish are used as raw materials, the cost is low, and the economic value of the low-value fish is increased.

Description

technical field [0001] The invention relates to the technical field of deodorization of protein powder, in particular to a deodorization technology of low-value fish protein powder. Background technique [0002] Fish is lean meat, 100 grams of fish contains less than 2 grams of fat, and 100 grams of sausage contains more than 10 grams of fat. Even the fattiest Norwegian salmon contains half the calories of pork chops. Fish is also an important source of protein. Fish meat is easily absorbed by the human body, and 100 grams of fish meat guarantees half of the protein required by the human body every day. Fish also supplies vitamins A, D, E, etc. needed by the human body. Fish also contains a variety of fatty acids, which can prevent blood viscosity from increasing, effectively prevent heart disease, and strengthen the brain and nerve tissue as well as the retina of the eye. For pregnant women and babies, these fatty acids are even more indispensable. A recent study by sc...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23L5/20
CPCA23J1/04A23L5/25A23L5/27A23L5/273A23L5/28A23V2002/00A23V2250/5112A23V2250/708A23V2250/0644A23V2250/21A23V2250/76A23V2250/022A23V2250/1614A23V2300/14A23V2250/543A23V2200/15A23V2300/38
Inventor 丁璞
Owner 兰溪百晟食品科技有限公司
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