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Method for preparing chitin and composite protein powder by composite microbial fermentation of prawn leftovers

A technology of composite microorganisms and composite protein powder, which is applied in the field of high-value utilization of aquatic product processing waste, can solve the problems of pollutant discharge, unsatisfactory fermentation effect, and large energy consumption, and achieve a reasonable composition ratio, reduce breeding costs, The effect of content increase

Inactive Publication Date: 2013-06-05
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Problems solved by technology

[0004] Through comparison, the technical solutions of the above-mentioned published patent documents are essentially different from those of this patent application, and there are deficiencies such as excessive energy consumption in the preparation process, pollutant discharge or unsatisfactory fermentation effect

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with specific implementation methods. The following examples are illustrative, not restrictive, and the protection scope of the present invention cannot be limited by the following examples.

[0018] A method for preparing chitin and composite protein powder by using composite microorganisms to ferment prawn scraps, the steps are:

[0019] (1) raw material homogenization: the raw material directly selects the discarded shrimp heads, shrimp shells and shrimp tails in the current prawn production and processing, and homogenizes them;

[0020] (2) Composite microbial fermentation: select the composite microbial fermentation of Lactobacillus bulgaricus and Bacillus subtilis, the quantity ratio of Lactobacillus bulgaricus and Bacillus subtilis is 1: 2, and inoculum size is 10% of raw material total volume; Fermentation condition is: fermentation The temperature is 40°C, the fermentation time is 48 hours, an...

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Abstract

The invention relates to a method for preparing chitin and composite protein powder by composite microbial fermentation of prawn leftovers, which comprises the following steps: homogenizing prawn leftovers, adding composite microbe (lactobacillus bulgaricus and bacillus subtilis) according to a certain ratio, fermenting for 48 hours, separating the prawn shells from the fermentation liquid, drying and crushing the prawn shells to obtain chitin, adjusting the pH of the fermentation liquid, adding powdery soybean meal, inoculating the bacillus subtilis, continuing to perform solid fermentation for 48 hours, drying after fermentation to prepare composite protein powder. The product prepared in the invention contains both microbial mycoprotein and vegetable protein degradation products and animal protein, is rich in nutrition, and has functional activity; The greateat advantage is the green utilization of prawn leftovers, which discharges no pollutant, realizes clean production, and obtains the products of chitin and composite protein powder with high added value.

Description

technical field [0001] The invention belongs to the technical field of high-value utilization of aquatic product processing leftovers, and in particular relates to a method for preparing chitin and composite protein powder by using compound microorganisms to ferment prawn leftovers. Background technique [0002] In 2010, the global prawn farming output was more than 3.5 million tons. China is still the world’s major shrimp producing country, with a farming output of 1.348 million tons. The cultured species is mainly Litopenaeus vannamei, accounting for 73% of the total cultured amount. The rest of the cultured species are Penaeus monodon. , Chinese shrimp and Japanese shrimp each accounted for 7%, 6% and 6%. There are three ways to consume prawns, one is to export, mainly head-off shrimp; the other is to eat fresh shrimp; the third is to process shrimp for domestic sale. No matter which way, a large amount of shrimp head, shrimp shell and shrimp tail waste will be produced,...

Claims

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Application Information

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IPC IPC(8): C08B37/08C12P21/06
Inventor 袁春营崔青曼张艳
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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