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Processing method of low-value fish collagen peptide powder

A fish collagen peptide and a processing method technology, applied in the field of biological product preparation, can solve the problems of weak antibacterial effect of collagen peptide, marine and terrestrial environmental pollution, limited source of raw material fish scales, etc., achieve good economic benefits, improve antibacterial effect, The effect of reducing the processing cost

Inactive Publication Date: 2017-11-10
ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of in-depth research on processing and utilization technologies, low-value fish are mainly used to produce low-value-added products such as fishmeal, and are even discarded as waste, which not only wastes resources, but also causes pollution to the marine and terrestrial environments
[0004] Prior art, such as the Chinese invention patent with the authorized announcement number CN 103540635 B, discloses a preparation process of fish scale collagen, which prepares collagen powder through steps such as pretreatment, sol, enzymolysis, filtration and drying, so that fish scales Turning waste into treasure realizes the full utilization of resources, but the source of raw material fish scales of this method is limited, and the process is complicated, so it cannot be produced on a large scale, and the inherent collagen peptide of low-value fish has weak antibacterial effect and limited medicinal value. Reduces the economic value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of low-value fish collagen peptide powder, said method comprising the following steps:

[0018] 1) Pretreatment of low-value fish: take low-value fish, remove head and tail, viscera, bones, and homogenate, wherein the mass ratio of low-value fish to water is 1 / 5. Pretreatment avoids the influence of impurities, and retains the fish scales rich in collagen, increases the output of the final product collagen peptide powder, and maximizes the utilization of low-value fish resources;

[0019] 2) Cooking: put the low-value fish slurry into a pressure cooker, and cook at an absolute pressure of 0.15MPa and a temperature of 120°C for 0.5h. Under this condition, the collagen in low-value fish was dissolved rapidly and fully. If the cooking temperature is too low and the time is too short, the amount of collagen dissolved will be small; if the cooking temperature is too high and the time is too long, the protein will be easily decomposed. Then continue to c...

Embodiment 2

[0024] A processing method of low-value fish collagen peptide powder, said method comprising the following steps:

[0025] 1) Pretreatment of low-value fish: take low-value fish, remove head and tail, viscera, bones, and homogenate, wherein the mass ratio of low-value fish to water is 1 / 7. Pretreatment avoids the influence of impurities, and retains the fish scales rich in collagen, increases the output of the final product collagen peptide powder, and maximizes the utilization of low-value fish resources;

[0026] 2) Cooking: put the low-value fish slurry into a pressure cooker, and cook for 0.7 hours at an absolute pressure of 0.17 MPa and a temperature of 123°C. Under this condition, the collagen in low-value fish was dissolved rapidly and fully. If the cooking temperature is too low and the time is too short, the amount of collagen dissolved will be small; if the cooking temperature is too high and the time is too long, the protein will be easily decomposed. Then continu...

Embodiment 3

[0031] A processing method of low-value fish collagen peptide powder, said method comprising the following steps:

[0032]1) Pretreatment of low-value fish: take low-value fish, remove head and tail, viscera, bones, and homogenate, wherein the mass ratio of low-value fish to water is 1 / 10. Pretreatment avoids the influence of impurities, and retains the fish scales rich in collagen, increases the output of the final product collagen peptide powder, and maximizes the utilization of low-value fish resources;

[0033] 2) Cooking: put the low-value fish slurry into a pressure cooker, and cook for 1 hour at an absolute pressure of 0.2 MPa and a temperature of 125°C. Under this condition, the collagen in low-value fish was dissolved rapidly and fully. If the cooking temperature is too low and the time is too short, the amount of collagen dissolved will be small; if the cooking temperature is too high and the time is too long, the protein will be easily decomposed. Then continue co...

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Abstract

The present invention discloses a processing method of low-value fish collagen peptide powder. The method comprises the following steps: low-value fish pretreating, cooking, collagen filtering and separating, concentrating and dehydrating, and spray drying to obtain the collagen peptide powder. Beneficial effects are as follows: the prepared low-value fish collagen peptide powder is less in technological processes, no catalysts or enzymes is added in the processes, and a separating step is avoided; low-value fish with extensive sources is used as a raw material and a processing cost is reduced; a high temperature cooking is used to enable collagen in the low-value fish to be rapidly and fully dissolved, then the macromolecular collagen is vapor-hydrolyzed into small molecular protein peptides, the processes are safe and non-toxic, and the prepared collagen peptide powder is high in quality and good in quality stability; and an addition of active polypeptides improves antibacterial effects of the products and the low-value fish collagen peptide powder has good economic benefits.

Description

technical field [0001] The invention relates to the technical field of biological product preparation, in particular to a processing method of low-value fish collagen peptide powder. Background technique [0002] Collagen is widely used in food, cosmetics, and health products industries. The existing raw materials for collagen preparation mainly come from the bones and skins of terrestrial animals. With the rise of prices, in order to pursue the rapid growth of animals in recent years, more and more chemical additives have been added to animal feed, resulting in a significant reduction in the content of bone and skin protein peptides in terrestrial animals, and they are seriously polluted by chemical additives, resulting in the loss of peptides The source of protein is greatly affected. [0003] Due to the promotion of modern fishing technology, large fish resources are gradually destroyed, so that small fish and shrimps in the biological chain multiply rapidly. In additio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/20A23J1/04A23J3/04A23L33/18A23L33/105
CPCA23L17/20A23J1/04A23J3/04A23L17/70A23L33/105A23L33/18A23V2002/00A23V2200/30
Inventor 周龙锡张银兴
Owner ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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