Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Fish protein powder and preparation method thereof

A technology of fish protein powder and protease, which is applied in the direction of fish protein components, food preparation, protein food components, etc., to achieve the effects of preventing resource waste, low allergenicity, and simple process

Inactive Publication Date: 2009-12-09
SOUTH CHINA UNIV OF TECH
View PDF0 Cites 36 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are some protein powder products on the market at present, they can no longer meet the requirements of consumers for product variety and quality, so new types of protein powder need to be developed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

[0032] (1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 5kg in the obtained fish body, first use food-grade chlorine dioxide to sterilize and disinfect it, and then use aseptic The water is rinsed and then minced into surimi; 5 kg of water is added to the obtained surimi, and then ground into surimi pulp.

[0033] (2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 60°C, keep it warm for 20 minutes, and then adjust its pH value to 6.0; add 5.0 g of papain to the adjusted surimi pulp, It was hydrolyzed at ℃ for 5 hours, heated to 100℃ and kept for about 25 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

[0034] (3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step (2) to remo...

Embodiment 2

[0036] A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

[0037] (1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 10kg in the obtained fish body, first use food-grade hydrogen peroxide to sterilize and disinfect it, and then use sterile water to carry out After rinsing and processing, mince into surimi; add 20kg of water to the obtained surimi, and then grind into surimi pulp.

[0038] (2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 50°C, keep it warm for 5 minutes, and then adjust its pH value to 8.0; add 100 g of trypsin to the adjusted surimi pulp, It was hydrolyzed for 3 hours, heated to 100°C and kept for about 15 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

[0039] (3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step ...

Embodiment 3

[0041] A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

[0042] (1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 5kg in the obtained fish body, first use food-grade hydrogen peroxide to sterilize and disinfect it, and then use sterile water to carry out After rinsing and processing, mince into surimi; add 25 kg of water to the obtained surimi, and then grind into surimi pulp.

[0043] (2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 40°C, keep it warm for 10 minutes, and then adjust its pH value to 8.0; add 25 g of alkaline protease to the adjusted surimi pulp, It was hydrolyzed at ℃ for 8 hours, heated to 100℃ and kept for about 20 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

[0044] (3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fish protein powder which is water soluble with the color between light-yellow and pale-brown meal, wherein, the dry basis protein content of the fish protein powder is more than 80%; and a preparation method is provided for the fish protein powder. The method comprises the following steps: (1) preparing mincedfish seriflux; (2) preparing enzymatic hydrolyzate by the mincedfish seriflux; (3) preparing the fish protein powder by the enzymatic hydrolyzate. The fish protein powder prepared in the invention has the advantages of health, easy digestion, easy absorption, and the like; and can be widely used on protein-enhanced foods; the production process is simple, the production efficiency is high, and the raw materials have wide sources and can be obtained easily, thereby helping save cost.

Description

technical field [0001] The invention relates to protein powder production technology, in particular to a fish protein powder and a preparation method thereof. Background technique [0002] Protein powder products prepared from protein hydrolyzate are not only superior to amino acids in absorption mechanism, but also have a variety of physiological functions that are incomparable to amino acids and original proteins. At the same time, the physical and chemical properties and sensory properties of protein powder have been improved to varying degrees compared with the original protein. [0003] In recent years, with the rise of protein powder products, people are increasingly aware of the importance of peptides. The crude protein content in fish meat is as high as 15%, and the essential amino acids contained in it are complete. There are functional regions commonly found inside the polypeptide chains of fish proteins. By selecting suitable proteases to hydrolyze these polypep...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23L1/305
Inventor 陈中林伟锋
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com