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Method for preparing fish protein powder through continuous enzymolysis

A technology of fish protein powder and enzymatic hydrolysis, which is applied in the field of preparation of fish protein powder, can solve the problems of incomplete oil separation, large amount of organic solvent and acid and alkali, high content of bitter peptide and hydrophobic amino acid, and achieve uniform distribution and safety High, soluble protein molecular weight controllable effect

Pending Publication Date: 2019-10-22
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing enzymatic hydrolysis technology can produce protein powder, but there are problems such as incomplete separation of oil, high content of bitter peptides and hydrophobic amino acids, and large amount of organic solvents and acids and bases.

Method used

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  • Method for preparing fish protein powder through continuous enzymolysis
  • Method for preparing fish protein powder through continuous enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 400 kg of minced white meat was chopped and mixed, 1100 kg of water was added, and 5000 rpm high-speed shearing was used for homogenization. Transfer the minced meat homogenate to the raw material tank to adjust pH 7.0, heat to 35°C, transfer the minced meat homogenate to the enzymolysis reaction tank I at a flow rate of 100mL / min, and continuously feed and compound at a flow rate of 5mL / min Enzyme solution I (wherein pancrelipase 30U / mL, dispase 200U / mL), open microfiltration equipment (microfiltration membrane aperture is 50 μ m), adjust its effluent discharge speed to maintain reaction tank I reaction liquid volume about 50L, The operating pressure is 0.7kPa.

[0031] The continuously discharged permeate is centrifuged to remove fat, and the water phase and the precipitate are remixed in the enzymatic reaction tank II for homogenization. Control the reaction temperature at 45°C, add compound protease II once every 12 hours (add 500 grams of trypsin, 100 grams of neu...

Embodiment 2

[0034] 200 kg of minced white meat was chopped and mixed, 300 kg of water was added, and 6000 rpm high-speed shearing was used for homogenization. Transfer the minced meat homogenate to the raw material tank to adjust the pH to 7.5, heat to 40°C, transfer the minced meat homogenate to the enzymolysis reaction tank I at a flow rate of 50 mL / min, and continuously feed and compound at a flow rate of 5 mL / min Enzyme solution I (including pancreatic lipase 30U / mL, papain 200U / mL, neutral protease 100U / mL), turn on the microfiltration equipment (microfiltration membrane pore size is 10μm), adjust its effluent discharge speed to maintain the reaction tank I The volume of the reaction solution is about 50L, and the operating pressure is 7kPa.

[0035] The continuously discharged permeate is centrifuged to remove fat, and the water phase and the precipitate are remixed in the enzymatic reaction tank II for homogenization. Control the reaction temperature at 50°C, add compound protease...

Embodiment 3

[0038] 200 kg of minced red meat was chopped and mixed, 600 kg of water was added, and 8000 rpm high-speed shearing was used for homogenization. Transport the minced meat homogenate to the raw material tank to adjust the pH to 6.5, heat to 30°C, transport the minced meat homogenate to the enzymolysis reaction tank I at a flow rate of 50 mL / min, and continuously feed and compound at a flow rate of 5 mL / min Enzyme solution I (including pancreatic lipase 50U / mL, papain 200U / mL, neutral protease 200U / mL), turn on the microfiltration equipment (microfiltration membrane pore size is 30μm), adjust its effluent discharge speed to maintain the reaction tank I The volume of the reaction solution is about 50L, and the operating pressure is 3kPa.

[0039] The continuously discharged permeate is centrifuged to remove fat, and the water phase and the precipitate are remixed in the enzymatic reaction tank II for homogenization. Control the reaction temperature at 50°C, add compound protease...

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Abstract

The invention discloses a method for preparing fish protein powder through continuous enzymolysis. With processed minced flesh of canned fishes as a raw material, the method comprises the following steps that the minced flesh is cut and mixed, and water is added for homogenization to obtain a homogenized solution; a complex enzyme is added for hydrolysis, an oily fish flesh protein pulp is separated out through a coupled microfiltration process, and oil is removed through centrifugation; the protein pulp continues to be subjected to enzymolysis after a complex protease is supplemented, and soluble protein with the molecular weight less than 15 KDa is obtained through coupled ultrafiltration separation; through nanofiltration, the protein solution is desalted, and small-molecular amino acids and peptides are removed; mist spraying and drying are conducted to obtain the fish protein powder with the water content of 3%. The method is suitable for preparing the aquatic protein powder, andespecially suitable for the continuous production of the fish protein powder. According to the method, through coupling of a combined membrane technology and the enzymolysis process, the fish flesh protein is simultaneously deoiled, separated, desalted and concentrated, the quality and safety of the protein powder are high, the production process is environmentally friendly and safe, and the energy consumption is low.

Description

technical field [0001] The invention relates to a method for preparing fish protein powder, in particular to a method for preparing fish protein powder through continuous enzymatic hydrolysis. Background technique [0002] Tuna processed minced meat is a by-product in the process of making fish fillets and cans. Except for a small part of the minced meat used to supplement the net amount of canned tuna, most of the minced meat is processed into pet food, fishing bait, etc. as leftovers. Feed and other low-value products. Tuna processed minced meat is low in fat and high in protein, making it a high-quality protein resource. How to rationally utilize tuna to process minced meat and further increase its economic added value is of great significance to the entire tuna processing industry. [0003] The fat removal of fish meat before enzymatic hydrolysis has a great impact on the quality and flavor of protein powder. At present, solvent extraction or alkaline method is mostly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
CPCA23J1/04
Inventor 刘书来曾小红蔡燕萍刘建华谢育捷丁玉庭
Owner ZHEJIANG UNIV OF TECH
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