Preparation method of fish maw polypeptide

A technology for fish maw and fish maw sauce, which is applied in the field of fish maw processing, can solve the problems of difficult separation and extraction of fish maw protein, simple edible method, rare fish maw polypeptide, etc., and achieves the effect of large market application value.

Inactive Publication Date: 2017-12-22
句容市空凤来仪生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish maw is a dry product of fish maw, also known as fish maw and isinglass, rich in high-grade collagen and multivitamins, and is an ideal high-protein and low-fat food; but the existing fish maw is easy to eat, and the protein in the fish maw is difficult Separation and extraction
In recent years, people have extracted collagen peptides and bone calcium from various fish skins and fish scales, but reports on the preparation of fish maw peptides are relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of flower maw polypeptide, comprising the following preparation steps:

[0019] Step 1), prepare the fish maw, and clean the fish maw;

[0020] Step 2), crush the washed fish maw into a uniform fish maw sauce;

[0021] Step 3), add the fish maw sauce obtained in step 2) into water twice the weight of the fish maw sauce, stir the fish maw sauce and water evenly, and stir the fish maw sauce and water for 0.5 hours to obtain a fish maw slurry;

[0022] Step 4), adjust the pH value of the fish maw slurry to 2, cook at 60°C for 2 hours, then cool down to 50°C, add papain and compound protease, papain accounts for 0.1 times of the fish maw slurry, compound protease Accounting for 0.2 times of the fish maw slurry, papain, compound protease and fish maw slurry are stirred and hydrolyzed for 20 hours, wherein the compound protease is any two or more of papain, neutral protease, alkaline protease, and trypsin;

[0023] Step 5), heat up the mixture of papain...

Embodiment 2

[0027] A preparation method of flower maw polypeptide, comprising the following preparation steps:

[0028] Step 1), prepare the fish maw, and clean the fish maw;

[0029] Step 2), crush the washed fish maw into a uniform fish maw sauce;

[0030] Step 3), add the fish maw sauce obtained in step 2) into water that is 3 times the weight of the fish maw sauce, stir the fish maw sauce and water evenly, and stir the fish maw sauce and water for 0.7 hours to obtain a fish maw slurry;

[0031] Step 4), adjust the pH value of the fish maw slurry to 2-5, cook at 75°C for 2-4 hours, then cool down to 50°C, add papain and compound protease, papain accounts for 0.2% of the fish maw slurry times, the composite protease accounts for 0.25 times of the fish maw slurry, papain, composite protease and fish maw slurry are stirred and hydrolyzed for 25 hours, wherein the composite protease is any two or more of papain, neutral protease, alkaline protease, and trypsin ;

[0032] Step 5), heat u...

Embodiment 3

[0036] A preparation method of flower maw polypeptide, comprising the following preparation steps:

[0037] Step 1), prepare the fish maw, and clean the fish maw;

[0038] Step 2), crush the washed fish maw into a uniform fish maw sauce;

[0039] Step 3), add the fish maw sauce obtained in step 2) into water that is 4 times the weight of the fish maw sauce, stir the fish maw sauce and water evenly, and stir the fish maw sauce and water for 1 hour to obtain a fish maw slurry;

[0040] Step 4), adjust the pH value of the fish maw slurry to 5, cook at 90°C for 4 hours, then cool down to 50°C, add papain and compound protease, papain accounts for 0.3 times of the fish maw slurry, compound protease Accounting for 0.3 times of the fish maw slurry, papain, compound protease and fish maw slurry are stirred and hydrolyzed for 30 hours, wherein the compound protease is any two or more of papain, neutral protease, alkaline protease, and trypsin;

[0041] Step 5), heat up the mixture of...

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PUM

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Abstract

The invention relates to a preparation method of a fish maw polypeptide. The preparation method comprises the following steps: 1) cleaning fish maw; 2) stirring and smashing the fish maw into uniform fish maw sauce; 3) adding the fish maw sauce into water with the weight 2-4 times that of the fish maw sauce, so that a fish maw serous fluid is obtained; 4) adjusting pH value of the fish maw serous fluid to be 2-5, cooking for 2-4 hours at the temperature of 60-90 DEG C, then cooling to 50 DEG C, adding papain and compound protease, stirring, and hydrolyzing; 5) heating mixed liquor of the papain, the compound protease and the fish maw serous fluid to be the temperature not lower than 100 DEG C, carrying out heat preservation at the temperature not lower than 100 DEG C for 20-30 minutes, and carrying out enzyme deactivation, so that a hydrolysate after the enzyme deactivation is obtained; 6) carrying out centrifugal separation on the hydrolysate, removing fat at the upper layer, and extracting supernatant; and 7) drying the supernatant into powder, so that the fish maw polypeptide product is obtained. By virtue of the preparation method provided by the invention, protein in the processed fish maw is difficult to be fully extracted, and the preparation method provided by the invention has great market application value.

Description

technical field [0001] The invention relates to a preparation method of fish gum polypeptide, which belongs to the technical field of fish gum processing. Background technique [0002] Fish maw is a dry product of fish maw, also known as fish maw and isinglass, rich in high-grade collagen and multivitamins, and is an ideal high-protein and low-fat food; but the existing fish maw is easy to eat, and the protein in the fish maw is difficult Separate and extract. In recent years, people have extracted collagen peptides and bone calcium from various fish skins and scales, but reports on the preparation of fish maw peptides are relatively rare. Contents of the invention [0003] The object of the present invention is to solve the above existing problems and provide a method for preparing fish maw polypeptides that are easy to absorb nutrients from fish maw. [0004] The object of the present invention is achieved in this way, a method for preparing fish maw polypeptide is cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/78C07K1/14
CPCC12P21/06C07K14/78
Inventor 费清照
Owner 句容市空凤来仪生态农业有限公司
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