Processing technology of low-value fish high-calcium protein powder
A processing technology, low-value fish technology, applied in protein food processing, animal protein processing, protein composition of fish, etc., can solve problems such as environmental pollution and resource waste, reduce environmental pollution, reduce raw material costs, and increase additional effect of value
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Embodiment 1
[0017] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:
[0018] 1) Raw material processing: clean the low-value fish scraps with water, put them in a deodorizing liquid that is 4 times the weight of the fish meat for 12 minutes, rinse them with clean water for 3 times, drain them and grind them into surimi with a grinder for later use ;
[0019] 2) Enzyme hydrolysis and enzyme inactivation: Add the surimi obtained in step 1 to protease, stir and enzymolyze for 5 hours at a pH of 9.0 and a temperature of 48°C, and incubate at 98°C for 15 minutes after enzymolysis enzyme;
[0020] 3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 8000r / min, remove the clarified liquid from the lower layer and concen...
Embodiment 2
[0026] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:
[0027] 1) Raw material processing: clean the low-value fish scraps with water, put them into the deodorization liquid that is 3 times the weight of the fish meat for 15 minutes, rinse them with clean water for 3 times, drain them and grind them into surimi with a grinder for later use ;
[0028] 2) Enzyme hydrolysis and enzyme inactivation: add protease to the surimi obtained in step 1, stir the enzymolysis for 4.5 hours at pH 8.0 and temperature 50°C, and incubate at 95°C for 14 minutes after enzymolysis enzyme;
[0029] 3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 9000r / min, remove the clarified liquid from the lower layer and concent...
Embodiment 3
[0035] A processing technology for low-value fish high-calcium protein powder, including raw material treatment, enzymatic hydrolysis and enzyme inactivation, separation and concentration, spray drying, and mixing, specifically including the following steps:
[0036] 1) Raw material processing: clean the low-value fish scraps with water, put them in a deodorization solution with 5 times the weight of fish meat for 14 minutes, rinse them with clean water for 3 times, drain them, and grind them into surimi with a grinder for later use. ;
[0037] 2) Enzyme hydrolysis and enzyme inactivation: Add protease to the surimi obtained in step 1, stir and enzymolyze at pH 8.0 and temperature 55°C for 4 hours, and incubate at 100°C for 12 minutes after enzymolysis enzyme;
[0038]3) Separation and concentration: Put the enzymolysis solution obtained in step 3 into a separator, adjust the centrifuge speed to 10000r / min, remove the clarified solution from the lower layer and concentrate it...
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