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Food-grade fish protein powder and preparation method thereof

A fish protein powder, food-grade technology, applied in the field of preparing food-grade high-quality fish protein powder, can solve the problems that hinder the development and utilization of fish protein powder, affect product quality and storage, and the product is easy to oxidize and corrupt, and achieve high value Utilization, reduced addition, and low fat content

Pending Publication Date: 2019-08-06
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One is that the product has a strong fishy smell. Due to the absorption of external volatile organic compounds by the raw fish itself, or factors such as microbial reproduction and enzymatic action due to improper storage and handling, the fish protein powder produces a certain fishy smell, which affects product quality.
The other is that the product is easy to oxidize and spoil, mainly because the raw fish contains unsaturated fatty acids that are easily oxidized. Fat oxidation will affect product quality and storage, and hinder the development and utilization of fish protein powder

Method used

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  • Food-grade fish protein powder and preparation method thereof
  • Food-grade fish protein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Pretreatment: remove the head and tail, fish bones and viscera of the fresh low-value fish, peel the skin, clean the fish, and harvest the meat;

[0033] (2) Degreasing: configure a composite degreasing solution, dissolve the alkaline lipase with a quality of 0.4% of fish meat in a buffer composed of glycine and sodium hydroxide solution, and mix it with 3% NaHCO 3 The solutions are mixed in a volume ratio of 1:1 to obtain a composite degreasing solution (pH=9); a certain amount of fish meat is soaked in a composite degreasing solution (0.4% alkaline lipase, 3% NaHCO 3 ), the compound degreasing solution can completely immerse the fish meat, act at 30°C for 60 minutes, wash with water after degreasing, and drain with gauze;

[0034] (3) Deodorization: put the degreased fish meat in 2% tea polyphenol solution, act for 1 hour at 35°C, drain and put it in 2% yeast solution, and act for 0.5h at 30°C; After repeating 3 times, wash the fish with clean water and drain wit...

Embodiment 2

[0042](1) Pretreatment: remove the head and tail, fish bones and viscera of the fresh low-value fish, peel the skin, clean the fish, and harvest the meat;

[0043] (2) Degreasing: configure a composite degreasing solution, dissolve the alkaline lipase with a quality of 0.6% of fish meat in a buffer composed of glycine and sodium hydroxide solution, and mix it with 5% NaHCO 3 The solutions are mixed in a volume ratio of 1:1 to obtain a composite degreasing solution (pH=9); a certain amount of fish meat is soaked in a composite degreasing solution (0.6% alkaline lipase, 5% NaHCO 3 ), the compound degreasing solution can completely immerse the fish meat, act at 30°C for 60 minutes, wash with water after degreasing, and drain with gauze;

[0044] (3) Deodorization: Put the degreased fish meat in 6% tea polyphenol solution, act at 40°C for 1h, drain and put it in 4% yeast solution at 35°C for 0.5h, repeat 3 times After the second time, wash the fish meat with clean water and drain...

Embodiment 3

[0052] (1) Pretreatment: remove the head and tail, fish bones and viscera of the fresh low-value fish, peel the skin, clean the fish, and harvest the meat;

[0053] (2) Degreasing: configure a composite degreasing solution, dissolve the alkaline lipase with a quality of 0.5% of fish meat in a buffer composed of glycine and sodium hydroxide solution, and mix it with 5% NaHCO 3 The solutions are mixed in a volume ratio of 1:1 to obtain a composite degreasing solution (pH=9); a certain amount of fish meat is soaked in a composite degreasing solution (0.5% alkaline lipase, 5% NaHCO 3 ), the compound degreasing solution can completely immerse the fish meat, act at 40°C for 60 minutes, wash with water after degreasing, and drain with gauze;

[0054] (3) Deodorization: Put the degreased fish meat in 4% tea polyphenol solution for 1 hour at 45°C, drain it and place it in 3% yeast solution for 1 hour at 30°C, and repeat this 3 times Finally, wash the fish meat with clean water and dra...

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Abstract

The invention discloses a food-grade fish protein powder prepared by deodorizing and degreasing and other processes with low-value fishes as a raw material, and a preparation method thereof. The method mainly comprises that the food-grade fish protein powder is prepared by pretreatment, degreasing, deodorization, cooking, squeezing, drying and crushing of low-value fish flesh. The prepared food-grade fish protein powder has fishy smell, low fat content and high protein content, and can effectively supplement the daily protein needed by a body. Moreover, the preparation method is simple and convenient, the production cost is low, the product quality is high, the economic value of the low-value fishes is effectively increased, and the waste problem of protein resources is solved.

Description

technical field [0001] The invention relates to the technical field of protein powder processing, in particular to a method for preparing food-grade high-quality fish protein powder from low-value fish. Background technique [0002] In recent years, my country's aquatic production has increased year by year, and aquatic resources are abundant. Among them, low-value fish accounts for 50%-60% of aquatic production, and has the advantages of high protein, low fat, low cholesterol, etc., but the processing ratio is less than 20%, the utilization rate is relatively low, and protein resources are seriously wasted. In addition, protein is an essential nutrient for human health. It has functions such as regulating the water balance of the human body, enhancing immunity, and relieving physical fatigue. However, sometimes dietary intake cannot meet the human body's demand for protein, and it must be supplemented by eating high-protein foods. As a new type of high-protein food, prote...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04
CPCA23J1/04A23J3/04
Inventor 戚向阳马丹妮曹少谦赵震震
Owner ZHEJIANG WANLI UNIV
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