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Fishy smell removing albumen powder prepared from low-value fishes

A technology for deodorizing protein and protein powder, applied in the direction of food science, can solve the problems of restricting the application of fish hydrolyzed protein powder, difficult to control enzymatic hydrolysis, products with bitter and fishy taste, etc. high effect

Inactive Publication Date: 2017-12-08
兰溪市沉默生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current enzymatic production process, enzymatic hydrolysis is difficult to control, and the product often has a bitter and fishy smell, which seriously restricts the application of fish hydrolyzed protein powder in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Deodorizing protein powder prepared by using low-value fish, the ingredients and parts by weight are 70~90 parts of deodorizing protein, 10~20 parts of sucrose, 1~3 parts of cyclamate, 15~25 parts of calcium phosphate, and 0.2~0.6 parts of citric acid 0.1-0.3 parts of phosphoric acid and 0.08-0.16 parts of chiral malic acid.

[0021] The mass ratio of L-malic acid:D-malic acid in chiral citric acid is 50~80:1.

[0022] The preparation method of protein powder includes pretreatment, degreasing, enzymatic hydrolysis, deodorization and debittering and preparation of protein powder.

[0023] The pretreatment step is to remove the head and tail, viscera, skin, and clean the fresh low-value fish, and then collect the meat, after preliminary crushing, put it in an oven at about 100-120°C for 1-5 hours at a constant temperature, and then pass it through a grinder Thoroughly crushed into powder, packed in a fresh-keeping bag and set aside.

[0024] The degreasing step is to de...

Embodiment 2

[0029] Utilize the deody protein powder prepared from low-value fish, the ingredients and the most preferred parts by weight are 75 parts of deody protein, 14 parts of sucrose, 2 parts of cyclamate, 21 parts of calcium phosphate, 0.4 part of citric acid, 0.2 part of phosphoric acid and chiral 0.12 parts of malic acid. The mass ratio of L-malic acid: D-malic acid in chiral citric acid is 70:1.

[0030] The most preferred method of preparing protein powder includes the following steps:

[0031] 1) Pretreatment: remove the head and tail, viscera, skin, and clean the fresh low-value fish, then collect the meat, after preliminary crushing, put it in an oven at a constant temperature of about 110°C for 2 hours, and then crush it thoroughly with a grinder into powder, packed in a fresh-keeping bag, and set aside;

[0032] 2) Degreasing: Degrease the powdered fish meat by Soxhlet extraction, the organic solvent is a mixture of acetone and ethanol, the volume ratio is 1:2, the volume...

Embodiment 3

[0037] Deodorizing protein powder prepared from low-value fish, the ingredients and parts by weight are 82 parts of deodorizing protein, 13 parts of sucrose, 1.8 parts of cyclamate, 20 parts of calcium phosphate, 0.4 parts of citric acid, 0.2 parts of phosphoric acid and chiral malic acid 0.12 parts. The mass ratio of L-malic acid:D-malic acid in chiral citric acid is 65:1.

[0038] The preparation method of protein powder comprises the following steps:

[0039] 1) Pretreatment: Remove the head and tail, viscera, skin, and clean the fresh low-value fish, then collect the meat, after preliminary crushing, place it in an oven at about 100°C for 3.5 hours at a constant temperature, and then crush it thoroughly with a grinder Crush into powder, pack in a fresh-keeping bag, and set aside;

[0040] 2) Degreasing: Degrease the powdered fish meat by Soxhlet extraction, the organic solvent is a mixture of acetone and ethanol, the volume ratio is 1:2, the volume ratio of fish meat and...

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PUM

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Abstract

The invention discloses fishy smell removing albumen powder prepared from low-value fishes. The fishy smell removing albumen powder comprises the following components in parts by weight: 70-90 parts of fishy smell removing protein, 10-20 parts of sucrose, 1-3 parts of sodium cyclamate, 15-25 parts of calcium phosphate, 0.2-0.6 part of citric acid, 0.1-0.3 part of phosphoric acid and 0.08-0.16 part of chiral malic acid. The fishy smell removing albumen powder disclosed by the invention has the beneficial effects of effectively changing the content, sequence, position and spatial structure of hydrophobic amino acid and removing the fishy smell and bitterness of the hydrolyzed albumen powder of the low-value fishes, and the protein loss rate is relatively low. The prepared fishy smell removing albumen powder is rich in a lot of protein, higher in stability, convenient to store and free of harmful heavy metal and has a certain effect on treating edema and hypertension. The albumen powder prepared by the method contains free amino acids and mineral substances which are rich in variety and easy to be absorbed by the human body, so that the albumen powder is high-quality functional food.

Description

technical field [0001] The invention relates to the field of protein powder preparation, in particular to a method of preparing fishy protein powder by using low-value fish. Background technique [0002] The output of aquatic products in my country is high, but the processing ratio of fish products is less than 30%, especially the utilization value of low-value seawater fish is relatively low. However, low-value fish are cheap, have high nutritional value, and have high processing yields. Using certain deep-processing technologies can make low-value fish have broad prospects for development. 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. [0003] Fish protein can be made into soluble fish hydrolyzate after being hydrolyzed ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/20A23L33/10
Inventor 周建波
Owner 兰溪市沉默生物科技有限公司
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