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Method for processing protein powder through enzymolysis of fish soluble

A technology of fish soluble protein powder and processing method, which is applied in the field of enzymatic hydrolysis of fish soluble protein powder, can solve the problems of insufficient enzymatic hydrolysis of protein powder, long production cycle, long enzymatic hydrolysis time, etc., and achieve high enzymatic hydrolysis efficiency and production Short cycle and good product quality

Inactive Publication Date: 2017-11-07
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 enzymatic hydrolysis of protein powder prepared by this method is insufficient, and the enzymatic hydrolysis time is long, and the production cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for enzymatically hydrolyzing fish soluble protein powder, comprising step-by-step enzymolysis with chymotrypsin and flavor protease. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:20~40v / v. Chymotrypsin and flavor protease were more active in diluted fish lysate.

[0017] In the process of enzymatic hydrolysis, the temperature is controlled by infrared rays, and protease activator is added while adding trypsin for enzymatic hydrolysis. The amount of trypsin added is 0.6-2.0% of the volume of the diluted fish slurry, and the amount of protease activator added is 0.1-0.4% of the volume of the diluted fish slurry. The temperature of trypsin enzymatic hydrolysis is 48-60°C, the pH is 7.5-9.0, and the enzymatic hydrolysis time is 8-14min. After chymotrypsin enzymatic hydrolysis, use boiling water bath to inactivate the enzyme for 4~8min, add flavored protease, the added amount is ...

Embodiment 2

[0022] A processing method for enzymatically hydrolyzing fish soluble protein powder, comprising step-by-step enzymolysis with chymotrypsin and flavor protease. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:35v / v. Chymotrypsin and flavor protease were more active in diluted fish lysate.

[0023] In the process of enzymatic hydrolysis, the temperature is controlled by infrared rays, and protease activator is added while adding trypsin for enzymatic hydrolysis. The amount of trypsin added was 1.3% of the volume of the fish-dissolved pulp before dilution, and the amount of protease activator added was 0.003% of the volume of the fish-dissolved pulp before dilution. The enzymatic hydrolysis temperature of trypsin was 50° C., the pH was 8.4, and the enzymatic hydrolysis time was 10 min. After the chymotrypsin enzymatic hydrolysis was completed, the enzyme was inactivated in a boiling water bath for 5 minute...

Embodiment 3

[0028] A processing method for enzymatically hydrolyzing fish soluble protein powder, comprising step-by-step enzymolysis with chymotrypsin and flavor protease. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:30v / v. Chymotrypsin and flavor protease were more active in diluted fish lysate.

[0029] In the process of enzymatic hydrolysis, the temperature is controlled by infrared rays, and protease activator is added while adding trypsin for enzymatic hydrolysis. The amount of trypsin added was 1.4% of the volume of the fish-dissolved pulp before dilution, and the amount of protease activator added was 0.003% of the volume of the fish-dissolved pulp before dilution. The enzymatic hydrolysis temperature of trypsin was 50° C., the pH was 8.4, and the enzymatic hydrolysis time was 10 min. After the chymotrypsin enzymatic hydrolysis was completed, the enzyme was inactivated in a boiling water bath for 5 minute...

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PUM

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Abstract

The invention discloses a method for processing protein powder through enzymolysis of fish soluble. Enzymolysis comprises chymotrypsin enzymolysis and flavourzyme enzymolysis. Infrared rays are adopted for temperature control in the enzymolysis process, a protease activating agent is added while chymotrypsin is added for enzymolysis, dialysis is performed after enzymolysis, a filtered solution is taken, fermented to remove a fishy smell and subjected to spray drying, and the protein powder is obtained. The method has the benefits as follows: chymotrypsin and flavourzyme are adopted for separate enzymolysis and are matched scientifically, the enzymolysis efficiency is high, and the molecular weight of the obtained protein is small; the infrared rays are adopted for temperature control, the enzymolysis time can be greatly reduced, the production cycle of the product is shortened, and the labor cost and the time cost are reduced. Fermentation is adopted to remove the fishy smell, the fishy smell can be removed, and the protein powder can have a special flavor; the protease activating agent is used for enzymolysis and can improve the activity of protease, the consumption of the protease is reduced, the enzymolysis time is shortened, and the production cost of the product is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for enzymatically hydrolyzing fish soluble protein powder. Background technique [0002] Protein hydrolyzate mainly contains various polypeptides and amino acids, and has a wide range of uses. It can be used in the processing of functional foods, formula milk powder, seasonings, meat products, instant noodles, and baked foods to provide food nutrients and improve food taste. , Provide the precursor of Maillard thermal reaction, enhance the physical properties of food such as emulsification and water holding capacity, and exert anti-oxidation effect. [0003] The early protein was hydrolyzed with hydrochloric acid, and the degree of hydrolysis was very high, but some amino acids such as tryptophan were severely damaged and had a serious acidification smell, and at the same time produced carcinogens 1,3-dichloro-2-propanol and 3-chloro-1,2 - Propylene glycol, etc...

Claims

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Application Information

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IPC IPC(8): A23J1/04
CPCA23J1/04
Inventor 陈迪丰
Owner 慈溪创璞食品科技有限公司
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