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High calcium peptide instant fish ball and production method thereof based on ultra-fine pulverization by wet processing

A technology of wet ultrafine grinding and production method, which is applied in the field of deep processing of aquatic products, can solve problems such as difficult protein, enzymatic hydrolysis, complex process, etc., and achieve the goal of increasing peptide calcium chelation rate, preventing fatty acid rancidity, and super high nutritional value Effect

Active Publication Date: 2019-11-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in patent 201711236247.3, firstly, there is insufficient activity of trypsin and lipolytic enzymes at a temperature of 10-15°C, and it is difficult to completely enzymatically hydrolyze the protein; secondly, the removed impurities may contain a large amount of undecomposed protein and fat; thirdly, the regulation of sturgeon After the pH value of the fish paste is adjusted, it is still necessary to "add the activated Lactobacillus acidophilus and rhizopus fermentation liquid at a temperature of 22°C and ferment for 3 hours", the process is too complicated and troublesome

Method used

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  • High calcium peptide instant fish ball and production method thereof based on ultra-fine pulverization by wet processing
  • High calcium peptide instant fish ball and production method thereof based on ultra-fine pulverization by wet processing

Examples

Experimental program
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Effect test

Embodiment 1

[0039] The skeleton of the white banana perch was taken to analyze the basic components such as the proportion of fish meat, moisture, crude protein, crude fat, ash, total calcium content and phosphorus content. As can be seen from Table 1, the fish skeleton contains a large amount of fish meat (33.17%), rich in crude protein (16.65%), crude fat (3.03%), calcium (8.46%), phosphorus (3.89%), and the ash content is also Up to 8.46%. It shows that the skeleton of white banana perch is a resource with high protein and calcium, and the protein and calcium in the raw material can be chelated into chelating peptides by certain technology, so as to improve the nutritional value.

[0040] Table 1 Basic nutrient composition of fish skeleton (%, wet weight)

[0041]

[0042]

Embodiment 2

[0044] 1. Prepare the white banana perch fish skeleton slurry: clean 10 kg of white banana perch fish skeleton raw materials, chop them into 2×3cm size to meet the requirements of the feed port of the wet ultrafine pulverizer, and adjust the filter screen of the discharge port of the machine The size of the net is 100 mesh, and the skeleton of the white banana perch is crushed into 10 kg of fish skeleton slurry.

[0045] 2. Preparation of fish skeleton peptide: add 0.05 kg of low-temperature protease to 10 kg of fish skeleton pulp, and enzymatically hydrolyze it for 5 hours, so that the fish protein in the fish bone pulp is transformed into fish peptide with an average molecular weight of 10KDa; heat the fish bone pulp to 50°C Afterwards, the enzyme was incubated for 10 minutes to obtain the white banana perch fish skeleton peptide solution.

[0046] 3. Preparation of white banana perch fish skeleton peptide calcium chelate: add 0.075 kg of edible lactic acid to 10 kg of white...

Embodiment 3

[0052] 1. Preparation of tilapia fish skeleton slurry: clean 10 kg of tilapia fish skeleton raw materials, chop them into 2×3cm size to meet the requirements of the feed port of the wet ultrafine pulverizer, and adjust the filter screen of the discharge port of the machine The size of the net is 120 mesh, and the tilapia fish skeleton is crushed into 10 kg of fish skeleton slurry.

[0053] 2. Preparation of tilapia fish skeleton peptide: 0.05 kg of low-temperature protease was added to 10 kg of tilapia fish skeleton slurry, and enzymolysis was carried out for 4.5 hours, so that the tilapia fish protein in the fish bone slurry was transformed into peptides with an average molecular weight of 20KDa Fish peptide: heat the fish bone slurry to 50°C and inactivate the enzyme for 10 minutes to obtain the tilapia fish skeleton peptide solution.

[0054] 3. Preparation of tilapia fish skeleton peptide calcium chelate: add 0.05 kg of edible lactic acid to 10 kg of tilapia fish skeleton ...

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Abstract

The invention belongs to the field of aquatic product deep processing and discloses a high calcium peptide instant fish ball and a production method thereof based on ultra-fine pulverization by wet processing. The production method comprises the following steps: preparing fish skeleton pulp; adding 0.5-1.0 mass percent of cold-adapted protease Polarzyme 6.0T into the fish skeleton pulp, performingenzymolysis at the temperature of 17-22 DEG C for 2-5 hours, heating the fish skeleton pulp to 50 DEG C, and performing enzyme deactivation for 10 minutes to obtain a fish skeleton peptide fluid; adding edible lactic acid which is 0.5-1.0 percent of total weight of the fish skeleton peptide fluid into the fish skeleton peptide fluid to prepare peptide calcium chelate pulp; performing ultrahigh pressurization treatment, so as to increase the rate of peptide calcium chelation while performing sterilization; and finally preparing the high calcium peptide instant fish ball. The calcium peptide chelate rich in the product comes from raw materials, the optimal enzyme activity temperature of the adopted protease is lower than a conventional temperature, and the rate of peptide calcium chelationis increased by applying the ultrahigh pressurization technology. The product can be taken instantly and is convenient for consumption.

Description

technical field [0001] The invention belongs to the field of deep processing of aquatic products, and in particular relates to a high-calcium peptide instant fish ball and a production method based on wet ultrafine pulverization. Background technique [0002] The fish skeleton (including the head and bones) is a by-product of the production of fish fillets (the two pieces of flesh on the belly and back of the fish). The fish skeleton is not only different from individual fish meat, but also different from individual fish bones. The fish skeleton not only contains a large amount of fish meat, but also contains the fish bone resources of the whole fish. Therefore, the comprehensive utilization of fish skeletons can neither be carried out according to the processing technology of fish meat nor according to the processing technology of fish bones. At present, the aquatic industry generally uses it as a source of protein and mineral elements for simple drying and processing, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/165A23L33/18A23L5/10A23J3/34
CPCA23L17/70A23L33/165A23L33/18A23J3/341A23L5/13A23L5/17A23V2002/00A23V2250/1578A23V2250/55
Inventor 张友胜程镜蓉廖小苑张业辉汪婧瑜刘学铭王旭苹阮奇珺王锦源
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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