A method for preparing white fish peptone
By employing low-temperature enzymatic hydrolysis of whitefish powder, sedimentation with compound flocculants, and gradient vacuum falling film concentration processes, the problems of strong fishy odor and high cost of whitefish peptone have been solved, achieving low-odor, high-solubility, and stable industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BEIJING HONGRUN BAOSHUN TECH CO LTD
- Filing Date
- 2026-03-13
- Publication Date
- 2026-06-02
AI Technical Summary
Existing technologies for white fish peptone have problems such as strong fishy smell, high operating costs, and unstable processes.
A low-odor, highly soluble white fish peptone was prepared by using a process of low-temperature enzymatic hydrolysis of white fish powder, sedimentation with a compound settling agent, and gradient vacuum falling film concentration, combined with low-temperature drying technology.
It effectively removed the fishy smell, improved the product's solubility and amino acid profile distribution, reduced production energy consumption and membrane blockage risk, and achieved stable industrial production.
Abstract
Description
Technical Field
[0001] This invention relates to the field of microbial culture medium raw material technology, specifically to a method for preparing white fish peptone. Background Technology
[0002] In the fields of microbiology and biotechnology, the composition of culture media is one of the core factors determining the success or failure of experiments and production efficiency. Among them, peptone, as a key component that provides nitrogen, carbon, vitamins, and growth factors required for microbial growth, is of paramount importance in terms of its source and quality.
[0003] Compared to traditional casein peptone derived from milk or plant-based peptones, peptone prepared from whitefish exhibits significant advantages, including low cost and the ability to turn waste into treasure while maintaining the integrity of its amino acid profile. Therefore, developing a process for preparing whitefish peptone that is low in fishy odor, low in ash, and highly soluble has significant application and economic value. Summary of the Invention
[0004] Technical problems to be solved
[0005] In view of the above-mentioned shortcomings of the prior art, the present invention provides a method for preparing white fish peptone, which can effectively solve the problems of strong fishy smell, high operating cost, and unstable process and quality of white fish peptone in the prior art.
[0006] Technical solution
[0007] To achieve the above objectives, the present invention provides the following technical solution:
[0008] A method for preparing white fish peptone, the method comprising the following steps:
[0009] S1. Feeding: Pour the white fish powder into the enzymatic hydrolysis tank, add deionized water at a ratio of 1:6 to 1:10 and mix well. The result is recorded as the mixed component.
[0010] S2. Enzymatic hydrolysis: Alkaline protease and neutral protease are added sequentially to the mixed components for enzymatic hydrolysis, and the result is recorded as the enzymatic hydrolysis component.
[0011] S3. Enzyme inactivation: Boil the enzymatic hydrolysis component and keep it for 15-30 minutes. The result is recorded as the enzyme-inactivated component.
[0012] S4. Sedimentation: Add 0.5-1% by weight of the enzyme-inactivating component of the compound sedimentation agent to carry out sedimentation, and the result after boiling is recorded as the sedimentation component.
[0013] S5. Filtration: After centrifugation of the sedimented components, the supernatant is taken and then finely filtered to obtain the filtered components.
[0014] S6. Concentration: The filtered components are concentrated, and the result is called the concentrated component.
[0015] S7. Finished product: The concentrated components are pumped into a spray drying tower for drying, and the resulting product is white fish peptone.
[0016] Furthermore, the preparation method of the white fish powder in S1 is as follows:
[0017] After removing the scales, head, viscera, bones, and thorns, the white fish meat is soaked in a 0.5% salt solution and rinsed 3-5 times. It is then ground into 3-5mm particles using a meat grinder and rapidly frozen at -35℃ for 2-4 hours. Next, it is vacuum freeze-dried. After drying, it is pulverized using an ultra-fine pulverizer and passed through an 80-100 mesh sieve to obtain white fish powder.
[0018] Furthermore, the enzymatic hydrolysis method in S2 is as follows:
[0019] After adjusting the pH of the mixed components to 7.0-8.5, add 1-3% by weight of alkaline protease and hydrolyze at 50-60℃ for 1-3 hours. Then, adjust the pH of the mixed components to 6.5-7.5 and add 3-5% by weight of neutral protease. Hydrolyze at 50-60℃ for 2-6 hours to obtain the hydrolyzed component.
[0020] Furthermore, in the enzymatic hydrolysis method, the pH value is adjusted using a 1 mol / L sodium hydroxide solution and a 1 mol / L oxalic acid solution.
[0021] Furthermore, the preparation method of the compound flocculant in S4 is as follows:
[0022] After passing modified chitosan, tannic acid, and nano-sized diatomaceous earth through a 100-mesh sieve, they are poured into a high-speed mixer in a weight ratio of 4:2:1 and stirred at 3000 r / min for 10-15 minutes to obtain the compound flocculant.
[0023] Furthermore, the method for preparing the modified chitosan is as follows:
[0024] Weigh 10 parts by weight of chitosan and dissolve it in 200-300 parts by weight of 2% acetic acid solution. Add 8-12 parts by weight of sodium chloroacetate and react at 50°C for 4-5 hours. Adjust the pH to neutral by adding ammonia solution dropwise, then precipitate, wash and dry. The result is modified chitosan.
[0025] Furthermore, the centrifugation method in S5 is to centrifuge at a speed of 4000~6000 r / min for 15~20 min, and the fine filtration method in S5 is to filter with a ceramic membrane with a pore size of 45~60 nm.
[0026] Furthermore, the concentration process in S6 is as follows:
[0027] A first falling film concentration was performed under a vacuum of -0.06 to -0.08 MPa and a temperature of 60 to 70 °C, followed by a second falling film concentration under a vacuum of -0.08 to -0.095 MPa and a temperature of 50 to 60 °C, until the concentration reached 10 to 14 °Bx.
[0028] Furthermore, the inlet air temperature of the drying process in S7 is 150~200℃, and the outlet air temperature is 90~120℃.
[0029] Beneficial effects
[0030] This invention provides a method for preparing white fish peptone, which has the following advantages compared with existing technologies:
[0031] 1. This invention effectively removes fishy odor precursors and pigment impurities through the synergistic effect of raw material brine rinsing, low-temperature quick-freezing, and a specially formulated compound settling agent. The resulting product has a light color, almost no fishy odor, and excellent water solubility, significantly improving the product's applicability.
[0032] 2. This invention employs a dual-enzyme stepwise hydrolysis process using alkaline protease and neutral protease, combined with low-temperature concentration and drying technology throughout the process, avoiding heat damage and Maillard reaction. The product has high total nitrogen and amino nitrogen content, and a uniform amino acid profile, thus preserving the nutritional activity and biological value of white fish protein to the greatest extent.
[0033] 3. The unique compound sedimentation technology of this invention significantly improves the solid-liquid separation efficiency, effectively protects the subsequent ceramic membrane filtration system, reduces the risk of membrane clogging and maintenance costs, and, in conjunction with the gradient vacuum falling membrane concentration process, achieves continuous production with low energy consumption and high yield. The process is stable and has great value for industrial promotion. Detailed Implementation
[0034] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.
[0035] The present invention will be further described below with reference to embodiments.
[0036] Example 1
[0037] This embodiment describes a method for preparing white fish peptone, which includes the following steps:
[0038] S1. Feeding: 60 kg of dry white fish powder is put into a 500 L reaction vessel equipped with a stirrer and temperature control, 360 kg of purified water is added, the stirrer is turned on, the temperature is raised to 55 °C and maintained until the white fish powder is fully dispersed. The result is recorded as the mixed component.
[0039] The preparation method of whitefish powder is as follows:
[0040] After removing the scales, head, viscera, bones, and thorns, the white fish meat is soaked in a 0.5% salt solution and rinsed 3-5 times. It is then ground into 3-5mm particles using a meat grinder and rapidly frozen at -35℃ for 2-4 hours. Next, it is vacuum freeze-dried. After drying, it is pulverized using an ultra-fine pulverizer and passed through an 80-100 mesh sieve to obtain white fish powder.
[0041] S2. Enzymatic hydrolysis: Alkaline protease and neutral protease are added sequentially to the mixed components for enzymatic hydrolysis, and the result is recorded as the enzymatic hydrolysis component.
[0042] The enzymatic hydrolysis method is as follows:
[0043] After adjusting the pH of the mixed components to 7.0, add 1% by weight of alkaline protease and hydrolyze at 50°C for 1 hour. Then, adjust the pH of the mixed components to 6.5 and add 3% by weight of neutral protease. Hydrolyze at 50°C for 2 hours to obtain the hydrolysate. The pH is adjusted using 10% sodium hydroxide solution and 10% hydrochloric acid solution.
[0044] S3. Enzyme inactivation: Boil the enzymatic hydrolysis component and keep it for 15 minutes. The result is recorded as the enzyme-inactivated component.
[0045] S4. Sedimentation: Add 0.5% by weight of the compound sedimentation agent of the enzyme-inactivating component to allow sedimentation. The result after boiling is recorded as the sedimentation component.
[0046] The preparation method of the compound flocculant is as follows:
[0047] Modified chitosan, tannic acid, and nano-sized diatomaceous earth were each passed through a 100-mesh sieve and then added to a high-speed mixer in a weight ratio of 4:2:1. The mixture was stirred at 3000 rpm for 10 minutes to obtain the compound flocculant. The modified chitosan was prepared as follows: 10 parts by weight of chitosan were dissolved in 200 parts by weight of a 2% acetic acid solution. 8 parts by weight of sodium chloroacetate were added, and the mixture was reacted at 50°C for 4 hours. After adjusting the pH to neutral by adding ammonia solution, precipitation, washing, and drying were performed to obtain the modified chitosan.
[0048] S5. Filtration: After centrifugation of the sedimented components, the supernatant is taken and then finely filtered to obtain the filtered components.
[0049] The centrifugation process involves centrifuging at 4000 r / min for 15 min, while the fine filtration process in S5 involves filtering with a ceramic membrane with a pore size of 45 nm.
[0050] S6. Concentration: The filtered components are concentrated, and the result is called the concentrated component.
[0051] The concentration process is as follows:
[0052] A first falling film concentration was performed under a vacuum of -0.06 MPa and a temperature of 60 °C, followed by a second falling film concentration under a vacuum of -0.08 MPa and a temperature of 50 °C, until the concentration reached 10 °Bx.
[0053] S7. Finished product: The concentrated components are pumped into a spray drying tower for drying, and the resulting product is white fish peptone.
[0054] The inlet air temperature for the drying process is 150℃, and the outlet air temperature is 90℃.
[0055] Comparative Example 1
[0056] The preparation method of white fish peptone provided in this comparative example is roughly the same as that in Example 1. The main difference is that the ceramic membrane filtration step is omitted in this comparative example. The solution of the obtained product is slightly turbid after dissolution. After standing, a small amount of flocculent precipitate is found at the bottom of the cup. The solubility and clarity are significantly worse than those of the product in Example 1.
[0057] Example 2
[0058] This embodiment describes a method for preparing white fish peptone, which includes the following steps:
[0059] S1. Feeding: Take 50 kg of dried white fish meal and put it into a 500 L reaction vessel equipped with stirring and temperature control. Add 500 kg of purified water, turn on the stirring, raise the temperature to 55 °C and maintain it until the fish meal is fully dispersed. The result is recorded as the mixed component.
[0060] The preparation method of whitefish powder is as follows:
[0061] After removing the scales, head, viscera, bones, and thorns, the white fish meat is soaked in a 0.5% salt solution and rinsed five times. It is then ground into 5mm particles by a meat grinder and rapidly frozen at -35℃ for 4 hours. Next, it is vacuum freeze-dried. After drying, it is pulverized by an ultra-fine pulverizer and passed through a 100-mesh sieve to obtain white fish powder.
[0062] S2. Enzymatic hydrolysis: Alkaline protease and neutral protease are added sequentially to the mixed components for enzymatic hydrolysis, and the result is recorded as the enzymatic hydrolysis component.
[0063] The enzymatic hydrolysis method is as follows:
[0064] After adjusting the pH of the mixed components to 8.5, add 3% (by weight) of alkaline protease and hydrolyze at 60°C for 3 hours. Then, adjust the pH of the mixed components to 7.5 and add 5% (by weight) of neutral protease. Hydrolyze at 60°C for 6 hours to obtain the hydrolysate. The pH is adjusted using 10% sodium hydroxide solution and 10% hydrochloric acid solution.
[0065] S3. Enzyme inactivation: Boil the enzymatic hydrolysate and keep it for 30 minutes. The result is called the enzyme-inactivated component.
[0066] S4. Sedimentation: Add a compound sedimentation agent with a weight of 1% of the enzyme-inactivating component to allow sedimentation. The result after boiling is recorded as the sedimentation component.
[0067] The preparation method of the compound flocculant is as follows:
[0068] Modified chitosan, tannic acid, and nano-sized diatomaceous earth were each passed through a 100-mesh sieve and then added to a high-speed mixer in a weight ratio of 4:2:1. The mixture was stirred at 3000 rpm for 15 minutes to obtain the compound flocculant. The modified chitosan was prepared as follows: 10 parts by weight of chitosan were dissolved in 300 parts by weight of a 2% acetic acid solution. 12 parts by weight of sodium chloroacetate were added, and the mixture was reacted at 50°C for 5 hours. After adjusting the pH to neutral by adding ammonia solution, precipitation, washing, and drying were performed to obtain the modified chitosan.
[0069] S5. Filtration: After centrifugation of the sedimented components, the supernatant is taken and then finely filtered to obtain the filtered components.
[0070] The centrifugation process involves centrifuging at 6000 r / min for 20 min, while the fine filtration process in S5 involves filtering with a ceramic membrane with a pore size of 60 nm.
[0071] S6. Concentration: The filtered components are concentrated, and the result is called the concentrated component.
[0072] The concentration process is as follows:
[0073] A first falling film concentration was performed under a vacuum of -0.08 MPa and a temperature of 70°C, followed by a second falling film concentration under a vacuum of -0.095 MPa and a temperature of 60°C, until the concentration reached 14°Bx.
[0074] S7. Finished product: The concentrated components are pumped into a spray drying tower for drying, and the resulting product is white fish peptone.
[0075] The inlet air temperature for the drying process is 200℃, and the outlet air temperature is 120℃.
[0076] Example 3
[0077] This embodiment describes a method for preparing white fish peptone, which includes the following steps:
[0078] S1. Feeding: Take 60 kg of dried white fish meal and put it into a 500 L reaction vessel equipped with stirring and temperature control. Add 480 kg of purified water, turn on the stirring, raise the temperature to 50 °C and maintain it until the fish meal is fully dispersed. The result is recorded as the mixed component.
[0079] The preparation method of whitefish powder is as follows:
[0080] After removing the scales, head, viscera, bones, and thorns, the white fish meat is soaked in a 0.5% salt solution and rinsed four times. It is then ground into 4mm particles by a meat grinder and rapidly frozen at -35℃ for 3 hours. Next, it is vacuum freeze-dried. After drying, it is pulverized by an ultra-fine pulverizer and passed through a 90-mesh sieve to obtain white fish powder.
[0081] S2. Enzymatic hydrolysis: Alkaline protease and neutral protease are added sequentially to the mixed components for enzymatic hydrolysis, and the result is recorded as the enzymatic hydrolysis component.
[0082] The enzymatic hydrolysis method is as follows:
[0083] After adjusting the pH of the mixed components to 8.0, add 2% by weight of alkaline protease and hydrolyze at 55°C for 2 hours. Then, adjust the pH of the mixed components to 7.0 and add 4% by weight of neutral protease. Hydrolyze at 55°C for 4 hours to obtain the hydrolysate. The pH is adjusted using 10% sodium hydroxide solution and 10% hydrochloric acid solution.
[0084] S3, Enzyme Inactivation: Boil the enzymatic hydrolysis component and keep it for 22 minutes. The result is recorded as the enzyme-inactivated component.
[0085] S4. Sedimentation: Add 0.8% by weight of the compound sedimentation agent of the enzyme-inactivating component to carry out sedimentation, and the result after boiling is recorded as the sedimentation component.
[0086] The preparation method of the compound flocculant is as follows:
[0087] Modified chitosan, tannic acid, and nano-sized diatomaceous earth were each passed through a 100-mesh sieve and then added to a high-speed mixer in a weight ratio of 4:2:1. The mixture was stirred at 3000 rpm for 13 minutes to obtain the compound flocculant. The modified chitosan was prepared as follows: 10 parts by weight of chitosan were dissolved in 250 parts by weight of a 2% acetic acid solution. 10 parts by weight of sodium chloroacetate were added, and the mixture was reacted at 50°C for 5 hours. After adjusting the pH to neutral by adding ammonia solution, precipitation, washing, and drying were performed to obtain the modified chitosan.
[0088] S5. Filtration: After centrifugation of the sedimented components, the supernatant is taken and then finely filtered to obtain the filtered components.
[0089] The centrifugation process involves centrifuging at 5000 r / min for 18 min, while the fine filtration process in S5 involves filtering with a ceramic membrane with a pore size of 52 nm.
[0090] S6. Concentration: The filtered components are concentrated, and the result is called the concentrated component.
[0091] The concentration process is as follows:
[0092] A first falling film concentration was performed under a vacuum of -0.07 MPa and a temperature of 65°C, followed by a second falling film concentration under a vacuum of -0.085 MPa and a temperature of 55°C, until the concentration reached 12°Bx.
[0093] S7. Finished product: The concentrated components are pumped into a spray drying tower for drying, and the resulting product is white fish peptone.
[0094] The inlet air temperature for the drying process is 180℃, and the outlet air temperature is 110℃.
[0095] Performance testing
[0096] The physicochemical properties of the fish peptone powders obtained in Examples 1-3 were tested according to the following standards:
[0097] 1. Moisture content testing: Performed according to the methods specified in national standard GB5009.3-2016;
[0098] 2. Determination of total nitrogen: Performed according to the method specified in the Nitrogen Determination Method (General Chapter 0704) of Part IV of the 2020 edition of the Pharmacopoeia of the People's Republic of China;
[0099] 3. Determination of amino nitrogen: Performed according to the method specified in national standard GB5009.235-2016;
[0100] 4. Ash content determination: Performed according to the method specified in national standard GB5009.4-2016;
[0101] 5. pH determination: The method in national standard GB / T35534-2017 was adopted;
[0102] The fish peptone of this invention shall meet the following criteria:
[0103] Table 1 Performance Testing Standards
[0104] project standard Appearance pale yellow powder Clarity transparent pH 6.0-8.0 Amino nitrogen ≥2.5% Total nitrogen ≥12% Moisture ≤6% Ash ≤13%
[0105] The experimental data show that the physicochemical properties of the white fish peptone prepared in Examples 1-3 all meet the standards recorded above.
[0106] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.
[0107] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing white fish peptone, characterized in that, The preparation method includes the following steps: S1. Feeding: Pour the white fish powder into the enzymatic hydrolysis tank, add deionized water at a ratio of 1:6 to 1:10 and mix well. The result is recorded as the mixed component. S2. Enzymatic hydrolysis: Alkaline protease and neutral protease are added sequentially to the mixed components for enzymatic hydrolysis, and the result is recorded as the enzymatic hydrolysis component. S3. Enzyme inactivation: Boil the enzymatic hydrolysis component and keep it for 15-30 minutes. The result is recorded as the enzyme-inactivated component. S4. Sedimentation: Add 0.5-1% by weight of the enzyme-inactivating component of the compound sedimentation agent to carry out sedimentation, and the result after boiling is recorded as the sedimentation component. S5. Filtration: After centrifugation of the sedimented components, the supernatant is taken and then finely filtered to obtain the filtered components. S6. Concentration: The filtered components are concentrated, and the result is called the concentrated component. S7. Finished product: The concentrated components are pumped into a spray drying tower for drying, and the resulting product is white fish peptone.
2. The method for preparing white fish peptone according to claim 1, characterized in that, The preparation method of whitefish powder in S1 is as follows: After removing the scales, head, viscera, bones, and thorns, the white fish meat is soaked in a 0.5% salt solution and rinsed 3-5 times. It is then ground into 3-5mm particles using a meat grinder and rapidly frozen at -35℃ for 2-4 hours. Next, it is vacuum freeze-dried. After drying, it is pulverized using an ultra-fine pulverizer and passed through an 80-100 mesh sieve to obtain white fish powder.
3. The method for preparing white fish peptone according to claim 1, characterized in that, The enzymatic hydrolysis method in S2 is as follows: After adjusting the pH of the mixed components to 7.0-8.5, add 1-3% by weight of alkaline protease and hydrolyze at 50-60℃ for 1-3 hours. Then, adjust the pH of the mixed components to 6.5-7.5 and add 3-5% by weight of neutral protease. Hydrolyze at 50-60℃ for 2-6 hours to obtain the hydrolyzed component.
4. The method for preparing white fish peptone according to claim 3, characterized in that, In the enzymatic hydrolysis method, the pH value is adjusted using a 1 mol / L sodium hydroxide solution and a 1 mol / L oxalic acid solution.
5. The method for preparing white fish peptone according to claim 1, characterized in that, The preparation method of the compound flocculant in S4 is as follows: After passing modified chitosan, tannic acid, and nano-sized diatomaceous earth through a 100-mesh sieve, they are poured into a high-speed mixer in a weight ratio of 4:2:1 and stirred at 3000 r / min for 10-15 minutes to obtain the compound flocculant.
6. The method for preparing white fish peptone according to claim 5, characterized in that, The method for preparing the modified chitosan is as follows: Weigh 10 parts by weight of chitosan and dissolve it in 200-300 parts by weight of 2% acetic acid solution. Add 8-12 parts by weight of sodium chloroacetate and react at 50°C for 4-5 hours. Adjust the pH to neutral by adding ammonia solution dropwise, then precipitate, wash and dry. The result is modified chitosan.
7. The method for preparing white fish peptone according to claim 1, characterized in that, The centrifugation method in S5 is to centrifuge at a speed of 4000~6000 r / min for 15~20 min. The fine filtration method in S5 is to filter with a ceramic membrane with a pore size of 45~60 nm.
8. The method for preparing white fish peptone according to claim 1, characterized in that, The concentration process in S6 is as follows: A first falling film concentration was performed under a vacuum of -0.06 to -0.08 MPa and a temperature of 60 to 70 °C, followed by a second falling film concentration under a vacuum of -0.08 to -0.095 MPa and a temperature of 50 to 60 °C, until the concentration reached 10 to 14 °Bx.
9. The method for preparing white fish peptone according to claim 1, characterized in that, The inlet air temperature for the drying process in S7 is 150~200℃, and the outlet air temperature is 90~120℃.