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Biological deodorization technique for fish dissolved pulp

A technology for dissolving fish paste and removing fishy smell, which is applied in the direction of food science, etc., can solve the problems of unsatisfactory fishy smell removal effect and cumbersome operation of the fishy smell removal method, and achieve good fishy smell removal effect, excellent adsorption and high reproducibility

Inactive Publication Date: 2017-12-15
ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The operation of this method for removing fishy smell is relatively cumbersome, and the effect of removing fishy smell is not very ideal

Method used

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  • Biological deodorization technique for fish dissolved pulp

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Effect test

Embodiment 1

[0014] A biological deodorization technology for fish soluble pulp, including deaminization by urease, deodorization by fermentation, decolorization and deodorization by activated carbon. The deodorization of fermentation is to add aroma yeast and its fermentation liquid to the fish soluble slurry for incubation, the fermentation temperature is 30°C, the fermentation time is 35h, and the fermentation is sealed. The incubation temperature was 35°C and the incubation time was 6h. Aroma-producing yeast can ferment and decompose fishy substances, and use them as a nitrogen source to provide energy for its own metabolism; the fermentation product ethanol also has the effect of deodorizing, reducing the fishy smell of fish paste.

[0015] Urease deamination is to add urease enzymatic hydrolysis to the fish soluble pulp, the amount of enzyme added is 0.05% w / v of the fish soluble pulp, the pH is 5.8, the temperature is 35°C, and the enzymatic hydrolysis time is 48 minutes. Urease ca...

Embodiment 2

[0019] A biological deodorization technology for fish soluble pulp, including deaminization by urease, deodorization by fermentation, decolorization and deodorization by activated carbon. The deodorization of fermentation is to add aroma yeast and its fermentation liquid to the fish soluble slurry for incubation, the fermentation temperature is 30°C, the fermentation time is 35h, and the fermentation is sealed. The incubation temperature was 35°C and the incubation time was 6h. Aroma-producing yeast can ferment and decompose fishy substances, and use them as a nitrogen source to provide energy for its own metabolism; the fermentation product ethanol also has the effect of deodorizing, reducing the fishy smell of fish paste.

[0020] Urease deamination is to add urease enzymatic hydrolysis to the fish soluble pulp, the amount of enzyme added is 0.04% w / v of the fish soluble pulp, the pH is 5.8, the temperature is 35°C, and the enzymatic hydrolysis time is 45 minutes. Urease ca...

Embodiment 3

[0024] A biological deodorization technology for fish soluble pulp, including deaminization by urease, deodorization by fermentation, decolorization and deodorization by activated carbon.

[0025] 1) Add 5 times of water to the fish-soluble slurry, stir evenly, add urease for enzymatic hydrolysis, the amount of enzyme added is 0.05% w / v of the fish-soluble slurry, the pH is 5.8, the temperature is 35°C, and the enzymatic hydrolysis time is 40 minutes. Urease can effectively enzymatically hydrolyze fishy substances and decompose them into small molecular substances without fishy smell. The reaction conditions are mild and will not destroy the active components in fish soluble pulp, and will not limit the application range of fish soluble pulp after deodorization. After enzymatic hydrolysis, use a boiling water bath for 6 minutes to inactivate the enzyme, filter, and take the filtrate;

[0026] 2) Add fermentation medium and aromatic yeast into the fermenter, seal it for ferment...

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Abstract

The invention discloses a biological deodorization technique for fish dissolved pulp, and the deodorization technique comprises deamination with urease, deodorization by fermentation and decoloring and deodorization with activated carbon. By enzymolysis with the urease, fermentation decomposition with an aroma-producing yeast, and adsorption for decoloring and deodorization with the activated carbon, the three deodorization methods are scientifically combined and supplement each other, thereby playing a good deodorization effect on the fish dissolved pulp and finally achieving the purpose of elimination of fishy smell residue. The biological deodorization technique for fish dissolved pulp has the beneficial effects: the finally obtained fish dissolved pulp is free of fishy smell residue, and the fish dissolved pulp is white and has good product quality. The biological deodorization technique disclosed by the invention has simple operation, less required equipment, high reproductivity and suitability for large-scale popularization.

Description

technical field [0001] The invention relates to the technical field of biological deodorization, in particular to a biological deodorization technology for fish soluble pulp. Background technique [0002] With the deterioration of the environment, the acceleration of the pace of life and the improvement of health care awareness, people's attention to health gradually extends from disease to sub-health state, so the extraction and preparation of active ingredients with health care functions are increasingly valued by consumers. On the other hand, with the development of science and technology and the improvement of people's living standards, people's understanding of the active ingredients in marine resources is deepening, and the demand for active substances from marine biological sources is increasing. [0003] Protein deficiency remains a serious problem all over the world. According to the Food and Agriculture Organization of the United Nations, there is a shortage of abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/00
CPCA23L5/25A23L5/273A23L5/28A23L17/00
Inventor 周龙锡张银兴
Owner ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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