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Method for preparing soluble protein powder by marine fish wastes

A production method and technology of leftovers, applied in the field of making soluble protein powder from sea fish leftovers, can solve problems such as unsatisfactory temperature and time, achieve good deodorization effect, promote development, and have a wide range of sources

Inactive Publication Date: 2015-05-06
QUANZHOU TIEMIN TOURISM FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing production process is not ideal in terms of temperature and time control

Method used

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Embodiment Construction

[0015] The present invention will be further described in detail below in combination with specific embodiments.

[0016] This embodiment provides a production method for making soluble protein powder from sea fish waste, comprising the following steps:

[0017] The first step is to wash the leftovers of the fish, add water and mash them to obtain fish paste, take the mashed fish paste into the reaction pot, add perilla liquid with a total weight of 5%, vinegar with a total weight of 5‰, and a total weight of 5‰ of ethyl maltol is used to remove fishy smell, and water is added to adjust the pH value to 6.5;

[0018] In the second step, add 1% of the total weight of alkaline protease into the reaction pot, stir evenly, and react for 4 hours at a reaction temperature of 45°C;

[0019] The third step is to heat and boil and keep the temperature at 100 degrees Celsius for 15 minutes to inactivate the enzyme;

[0020] The fourth step, through centrifugation, filter out the waste ...

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Abstract

The invention relates to a method for preparing soluble protein powder by marine fish wastes, and the method is reasonable in collocation and working procedures, high in production efficiency and good in output effect. The method comprises the following steps: 1, cleaning the fish wastes, feeding water into the cleaned fish wastes and mashing to obtain fish cream; putting the obtained fish cream into a reaction vessel, and feeding water to adjust the pH value to be 6.5-7.5; 2, feeding protease into the reaction vessel, wherein the weight of the protease is 1-2% of that of the total weight of the raw material; evenly mixing, and carrying out a reaction at the reaction temperature of 45-60 DEG C for 2-4 hours; 3, heating, boiling, and maintaining the constant temperature to be 100 DEG C for 10-15 minutes to enable the activity of enzyme to be lost; 4, carrying out centrifugal separation, and filtering out waste residue to obtain a fish albumen hydrolysis solution; 5, feeding activated carbon into the fish albumen hydrolysis solution, and carrying out decoloration at the temperature of 60-65 DEG C for 30 minutes, wherein the dosage of the activated carbon is 10g / L; 6, after decoloration, carrying out vacuum drying at the temperature of 50-55 DEG C; and 7, grinding the dried solid to obtain the soluble protein powder.

Description

technical field [0001] The invention relates to a production method for making soluble protein powder from leftovers of marine fish. Background technique [0002] 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 polypeptide chains, and through the current method of enzymatic hydrolysis and then drying, it is possible to prepare various physiologically active peptides from fish proteins. Fish protein powder product. But the existing production technology is not ideal in the control of temperature and time. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a production method for making soluble protein pow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 吴伟国
Owner QUANZHOU TIEMIN TOURISM FOOD CO LTD
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