Processing method of protein peptide product from low-value fishes

A processing method and technology of low-value fish, which is applied in the field of processing low-value fish protein peptide products, can solve problems such as unreasonable composition of compound marine fish protein peptide powder, unsatisfactory functional effects, and large molecular weight of protein peptide powder. Achieve the effect of not easy to oxidize and deteriorate, improve the therapeutic effect, and have high nutritional value

Inactive Publication Date: 2017-09-15
慈溪创璞食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition of the compound marine fish protein peptide powder is unreasonable, the functional effect is not ideal, and the obtained protein peptide powder has a large molecular weight, which is not easy to be digested and absorbed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for a low-value fish protein peptide product, comprising the following steps:

[0020] 1) Pretreatment: Wash the low-value fish, remove the head, tail and viscera, scrape off the scales on the surface, remove the bones, remove the spines and leave the fish meat, and beat;

[0021] 2) Degreasing: Add phospholipase A1 and phospholipase A2 to the fish homogenate for enzymatic hydrolysis. The amounts of phospholipase A1 and phospholipase A2 added are 0.1-0.4% and 0.3-0.7% of the volume of the fish homogenate, respectively. The enzymolysis temperature is 35~45℃, the pH is 8~9, and the enzymolysis time is 2~3h. After enzymatic hydrolysis, the enzyme is inactivated, and the fat is removed by supercritical carbon dioxide extraction. The extraction pressure is 10~25Mpa, the carbon dioxide flow rate is 30~100L / h, the extraction temperature is 40~55℃, and the extraction time is 4~6h. Phospholipase A1 and phospholipase A2 enzymatically decompose the fat in the...

Embodiment 2

[0029] A processing method for a low-value fish protein peptide product, comprising the following steps:

[0030] 1) Pretreatment: Wash the low-value fish, remove the head, tail and viscera, scrape off the scales on the surface, remove the bones, remove the spines and leave the fish meat, and beat;

[0031] 2) Degreasing: Add phospholipase A1 and phospholipase A2 to the fish homogenate for enzymatic hydrolysis. The amounts of phospholipase A1 and phospholipase A2 added are 0.3% and 0.6% of the volume of the fish homogenate, respectively. The enzymolysis temperature is 40°C, the pH is 8.5, and the enzymolysis time is 2.7h. After enzymatic hydrolysis, the enzyme is inactivated, and the fat is removed by supercritical carbon dioxide extraction. The extraction pressure is 18Mpa, the carbon dioxide flow rate is 60L / h, the extraction temperature is 50°C, and the extraction time is 5h. Phospholipase A1 and phospholipase A2 enzymatically decompose the fat in the fish homogenate into...

Embodiment 3

[0039] A processing method for a low-value fish protein peptide product, comprising the following steps:

[0040] 1) Pretreatment: Wash the low-value fish, remove the head, tail and viscera, scrape off the scales on the surface, remove the bones, remove the spines and leave the fish meat, and beat;

[0041] 2) Degreasing: Add phospholipase A1 and phospholipase A2 to the fish homogenate for enzymatic hydrolysis. The amounts of phospholipase A1 and phospholipase A2 added are 0.4% and 0.7% of the volume of the fish homogenate, respectively. The enzymolysis temperature is 40°C, the pH is 8.5, and the enzymolysis time is 2.3h. After enzymatic hydrolysis, the enzyme is inactivated, and the fat is removed by supercritical carbon dioxide extraction. The extraction pressure is 21Mpa, the flow rate of carbon dioxide is 40L / h, the extraction temperature is 50°C, and the extraction time is 5h. Phospholipase A1 and phospholipase A2 enzymatically decompose the fat in the fish homogenate i...

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PUM

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Abstract

The invention discloses a processing method of a protein peptide product from low-value fishes. The processing method comprises the steps as follows; 1) pretreatment; 2) degreasing; 3) fishy smell removing; 4) enzymolysis; 5) dialysis; 6) spray drying; and 7) finished product obtaining. The processing method has the benefits as follows: the prepared protein peptide product from low-value fishes has small molecular weight, has the average molecular weight being 1,200 Da and can be digested and absorbed by the human body easily, and the protein peptide can effectively relax nerves, promote sleep and relieve depression; the protein peptide product has very low fat content, cannot be oxidized to deteriorate easily, has long shelf life and has high protein peptide purity; the content of vitamins and minerals is high, DHA is also contained, the product is high in nutritional value and scientific in matching, and the nerve relaxing effect and the depression treatment effect are improved. The processing method is simple to operate and good in reproducibility, less equipment is required and low in production cost, the low-value fishes are adopted as raw materials, the resources are fully utilized, the added value of the low-value fishes is increased, and the method is suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing low-value fish protein peptide products. Background technique [0002] Protein peptide is a hydrolyzed product of protein, which has physical characteristics such as low molecular weight, easy absorption, and low viscosity. It is closely related to cell proliferation, differentiation, movement, immunity, joint lubrication, wound healing, etc., and has strong biological activity. Due to the special functions of protein peptides, its extracts have been widely used in industrial fields such as medicine, food, daily chemical industry, and biosynthesis. At present, the raw materials for the production of protein products are basically the skin and bones of terrestrial animals such as pigs and cattle. Due to the deterioration of the living environment of terrestrial animals and the occurrence of epidemics such as mad cow disease, the protein extracted fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L17/00
CPCA23L17/65A23L33/18A23V2002/00A23V2250/55A23V2200/322
Inventor 陈迪丰
Owner 慈溪创璞食品科技有限公司
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