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Processing technology of low-value fish high-calcium protein powder

A processing technology, low-value fish technology, applied in protein food processing, animal protein processing, protein composition of fish, etc., can solve problems such as environmental pollution and resource waste, reduce environmental pollution, reduce raw material costs, and increase additional effect of value

Inactive Publication Date: 2017-09-08
浦江兴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

These leftovers contain a lot of protein and polyunsaturated fatty acids. If they are directly discharged into the environment, it will not only cause waste of resources, but also cause environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:

[0018] 1) Raw material processing: clean the low-value fish scraps with water, put them in a deodorizing liquid that is 4 times the weight of the fish meat for 12 minutes, rinse them with clean water for 3 times, drain them and grind them into surimi with a grinder for later use ;

[0019] 2) Enzyme hydrolysis and enzyme inactivation: Add the surimi obtained in step 1 to protease, stir and enzymolyze for 5 hours at a pH of 9.0 and a temperature of 48°C, and incubate at 98°C for 15 minutes after enzymolysis enzyme;

[0020] 3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 8000r / min, remove the clarified liquid from the lower layer and concen...

Embodiment 2

[0026] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:

[0027] 1) Raw material processing: clean the low-value fish scraps with water, put them into the deodorization liquid that is 3 times the weight of the fish meat for 15 minutes, rinse them with clean water for 3 times, drain them and grind them into surimi with a grinder for later use ;

[0028] 2) Enzyme hydrolysis and enzyme inactivation: add protease to the surimi obtained in step 1, stir the enzymolysis for 4.5 hours at pH 8.0 and temperature 50°C, and incubate at 95°C for 14 minutes after enzymolysis enzyme;

[0029] 3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 9000r / min, remove the clarified liquid from the lower layer and concent...

Embodiment 3

[0035] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:

[0036] 1) Raw material processing: clean the low-value fish scraps with water, put them in a deodorization solution with 5 times the weight of fish meat for 14 minutes, rinse them with clean water for 3 times, drain them, and grind them into surimi with a grinder for later use. ;

[0037] 2) Enzyme hydrolysis and enzyme inactivation: Add protease to the surimi obtained in step 1, stir and enzymolyze at pH 8.0 and temperature 55°C for 4 hours, and incubate at 100°C for 12 minutes after enzymolysis enzyme;

[0038]3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 10000r / min, remove the clarified solution from the lower layer and concentrate it...

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PUM

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Abstract

The invention discloses a processing technique of low-value fish high-calcium protein powder. The processing technique comprises the following steps of treating raw materials, performing enzymolysis and enzyme deactivation, performing separation and concentration, performing spray drying and performing mixing and blending. The processing technology has the beneficial effects that the low-value fish high-calcium protein powder obtained through the processing technology is high in protein content, low in fat content, high in calcium content, rich in nutrition, good in taste, easy to absorb, suitable for old and young people, free from any side effects, and capable of improving constitutions and enhancing immunity after being used for a long term; the comprehensive utilization of low-value fish is increased, the cost of the raw materials is reduced, the environmental pollution is reduced, the added value of the low-value fish is increased, the market is enriched, and the processing technique has favorable prospects; and the process of the processing technology is simple, the enzymolysis time is short, the production efficiency is high, and the processing technology is suitable for industrialized application.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a processing technology of low-value fish high-calcium protein powder. Background technique [0002] For a long time, the sales of freshwater fish have been mainly fresh and live, with very little processing. Freshwater fish are mostly concentrated in the market after autumn, and their production often far exceeds the local consumption. The phenomenon of "pressure in ponds" and "difficulty in selling fish" even occurs, causing huge economic losses. Due to the oversupply in the market, the price of fish has fallen, which has seriously dampened the enthusiasm of fisheries and farmers for production. Therefore, if we do not accelerate the development of comprehensive utilization of freshwater fish processing and improve the economic and social benefits of freshwater fish products, the continued development of the aquaculture industry will be affected. [0003] Low-value f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/04A23J3/34
CPCA23J1/04A23J3/04A23J3/34A23J3/346A23J3/347A23V2002/00A23V2200/324A23V2250/1578A23V2250/543
Inventor 张海玲
Owner 浦江兴晟食品科技有限公司
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