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Preparation method of degreased roe protein powder

A protein powder and fish roe technology is applied in the field of preparation of defatted fish roe protein powder, which can solve the problems of poor solubility of phospholipids, poor degreasing effect, residual solvent in products, etc., and achieve the effect of improving the removal effect.

Active Publication Date: 2015-03-25
威海博宇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The usual degreasing methods are organic solvent (such as ethanol, isopropanol, n-hexane, etc.) degreasing method and supercritical carbon dioxide extraction method, wherein the method of organic solvent degreasing is likely to cause solvent residue in the product, and there is a potential food safety risk; Owing to rich phospholipids (accounting for 30.2%-80.3% of total fat content) in the fish roe total fat, and the carbon dioxide under supercritical state only has higher solubility to glyceride, free fatty acid and cholesteryl ester, its to phospholipid Very poor solubility, so degreasing effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh 2kg of frozen fish roe, thaw naturally at room temperature, boil in boiling water for 10 minutes, remove the fish roe (weighing 1.98kg) and mix with 2.5kg deionized water for beating, adjust its pH to 5.5, and then add 2g of phospholipase Lecitase ultra (phospholipase A1), 3g of phospholipase PLA2NAGASE (phospholipase A2) and 10g of papain were mixed evenly and reacted at 50°C with stirring. After reacting for 6 hours, heat the reaction mixture to boiling and keep it warm for 15 minutes to fully inactivate the added enzyme preparation. Freeze-dry the reaction mixture to a water content of 3% and add it to the extraction kettle. Under the condition of h, pressure 33MPa, extract with supercritical carbon dioxide for 4 hours, obtain total fat content and be 0.4% (measured by chloroform methanol method) fish roe protein powder base material 312.4g, get this base material 240g and add xanthan gum 2g, Isomaltooligosaccharide 9g, soybean powder phospholipid 3g and taurin...

Embodiment 2

[0037] Weigh 8 kg of frozen fish roe, thaw naturally at room temperature, boil in boiling water for 10 minutes, remove the fish roe (weighing 7.5 kg) and mix with 8 kg of deionized water to make a slurry, adjust its pH to 5.5, and then add 10 g to the slurry Phospholipase Lecitase ultra (phospholipase A1), 10 g of phospholipase PLA2NAGASE (phospholipase A2) and 40 g of papain were mixed evenly and reacted at 55°C with stirring. After reacting for 8 hours, heat the reaction mixture to boiling and keep it warm for 15 minutes to fully inactivate the added enzyme preparation, freeze-dry the reaction mixture to a water content of 3.4%, and then add it to the extraction kettle. h, under the condition of pressure 31MPa, extract with supercritical carbon dioxide for 5 hours to obtain 630.8g of fish roe protein powder base material with a total fat content of 0.34% (measured by the chloroform methanol method), get this base material 240g and add 2.4g xanthan gum , 6g of isomaltooligosa...

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PUM

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Abstract

The invention provides a preparation method of degreased roe protein powder. A degreased roe protein powder product is prepared by the following steps: carrying out mixed enzymolysis on phospholipase A1, phospholipase A2 and papain; degreasing by supercritical co2 extraction; and preparing. The method can be used for fully removing glyceride, free fatty acids, phospholipase and cholesteryl ester in roes under the condition of not using an organic solvent so as to obtain the degreased roe protein powder product which is good in taste, convenient to eat and high in additional value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of defatted fish roe protein powder. Background technique [0002] The eggs of marine fish are rich in lipids, vitamin A, vitamin B, vitamin D, calcium, phosphorus, iron, protein and other nutrients, and the protein content accounts for 12-33% of its wet weight. Fish roe protein is rich in phosphorylated protein, ovalbumin, globulin and other components. Among its amino acid composition, essential amino acids for human body account for more than 40% of the total amino acids. It is a good source of protein food for human beings. But at present, fish roe is processed into caviar except a few, and most fish roe is simply processed into products such as animal feed, and the technical content and added value are low, and the protein in the fish roe cannot be fully utilized. [0003] The lipid components in the eggs of marine fish include glycerides, free fatty acids...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L33/17
CPCA23J1/04
Inventor 孙兆敏蔡胜利蔡爱英黄莎莎李文平
Owner 威海博宇食品有限公司
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