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Preparation method of puffer fish low-fat protein powder

A technology of low-fat protein powder and puffer fish, which is applied in fish protein components, protein food processing, animal protein processing, etc., to achieve the effect of high protein content, low fat content and high calcium content

Inactive Publication Date: 2019-01-18
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The synergistic effect of dual-enzyme compound enzymolysis can completely hydrolyze the raw materials, which not only helps to improve the efficiency of enzymatic hydrolysis and product yield, reduces production costs, but also solves the problem of fishy smell of raw materials and bitter taste during the enzymatic hydrolysis process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Clean puffer fish head and fish bones, put in water 6 times the weight of fish meat, and cook under high pressure for 60 minutes. After cooking, coarsely filter with gauze, put the filter residue in an oven at 50°C, dry to constant weight, pulverize, and pass through an 80-mesh sieve to obtain fishbone powder for future use. Take 4g of fish bone powder, add 40mL of water, adjust the pH to 6.0, add 0.6% flavor protease and 0.3% compound protease, shake at 55°C for 4 hours, and inactivate the enzyme at 100°C for 20 minutes. When the sample solution is cooled to 60°C, add 4% activated carbon wetted with water in advance, stir continuously for 20 minutes, let it stand for 30 minutes, put it in a centrifuge at 7000r / min, centrifuge for 15 minutes, take the light brown emulsion in the middle layer, and dissolve the emulsion The white powder obtained by vacuum freeze-drying is Puffer fish protein powder.

[0028] The above-mentioned low-fat puffer fish protein powder is white...

Embodiment 2

[0030] Clean puffer fish head and fish bones, put in water 4 times the weight of fish meat, and cook under high pressure for 30 minutes. After cooking, coarsely filter with gauze, put the filter residue in an oven at 50°C, dry to constant weight, pulverize, pass through a 90-mesh sieve to obtain fishbone powder, and set aside. Take 4g of fish bone powder, add 40mL of water, adjust the pH to 6.0, add 0.6% flavor protease and 0.3% compound protease, shake at 55°C for 4 hours, and inactivate the enzyme at 90°C for 30 minutes. When the sample solution is cooled to 70°C, add 4% activated carbon wetted with water in advance, stir continuously for 30 minutes, let it stand for 30 minutes, put it in a centrifuge at 7000r / min, centrifuge for 15 minutes, take the middle layer of light brown emulsion, and mix the emulsion The white powder obtained by vacuum freeze-drying is Puffer fish protein powder.

[0031] The above-mentioned low-fat puffer fish protein powder is white powder, fresh ...

Embodiment 3

[0033] Clean puffer fish head and fish bones, put in water 5 times the weight of fish meat, and cook under high pressure for 40 minutes. After cooking, coarsely filter with gauze, put the filter residue in an oven at 50°C, dry to constant weight, pulverize, pass through a 100-mesh sieve to obtain fishbone powder, and set aside. Take 4g of fish bone meal, add 40mL of water, adjust the pH to 6.0, add 0.6% flavor protease and 0.3% compound protease, shake at 55°C for 4 hours, and inactivate the enzyme at 95°C for 25 minutes. When the sample solution is cooled to 65°C, add 4% activated carbon wetted with water in advance, stir continuously for 20 minutes, let it stand for 30 minutes, put it in a centrifuge at 7000r / min, centrifuge for 15 minutes, take the middle layer of light brown emulsion, and mix the emulsion The white powder obtained by vacuum freeze-drying is Puffer fish protein powder.

[0034] The above-mentioned low-fat puffer fish protein powder is white powder with str...

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PUM

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Abstract

The invention discloses a preparation method of puffer fish low-fat protein powder. The preparation method comprises the following steps: (1) making soup of a puffer fish byproduct under a high pressure, and filtering and separating to obtain fish bone residue; (2) drying the fish bone residue, grinding and sieving to obtain fish bone meal; (3) performing double-enzyme composite enzymatic hydrolysis of the aqueous solution of the fish bone meal, and performing enzyme deactivation to obtain fish bone enzymatic hydrolysate; (4) removing the fishy smell of the fish bone enzymatic hydrolysate by use of activated carbon, and separating and concentrating to obtain light brown emulsion; (5) performing vacuum freeze drying to the emulsion to obtain puffer fish low-fat protein powder. The preparation method disclosed by the invention avoids the fishy smell of the raw material and the bitterness generated in the enzymolysis process, causes little environmental pollution and amino acid damage, improves the enzymolysis efficiency and the product yield and lowers the production cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of puffer fish low-fat protein powder. Background technique [0002] Puffer fish, also known as Ba fish, Puff fish, etc., together with shad and saury, are called "three delicacies of the Yangtze River". The by-products of puffer fish include fish head, viscera, fish skin, fish bones and other parts, accounting for about 60% of the whole fish mass. The leftovers contain a lot of calcium, protein, polyunsaturated fatty acids, chondroitin sulfate, etc. If the puffer fish by-products are directly discarded into the environment, it will not only cause waste of resources, but also cause environmental pollution. With the continuous improvement of people's living standards and the gradual change of consumption habits, people are no longer satisfied with eating fresh fish, but are more inclined to process fish as a convenient, nutritious and heal...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J1/10A23J3/04A23J3/34A23L5/20
CPCA23J1/04A23J1/10A23J3/04A23J3/341A23J3/348A23L5/20
Inventor 刘源廖娅王文利
Owner SHANGHAI JIAO TONG UNIV
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