CN101461440A - Technique for extracting fish protein ferritin peptide from low value sea water fish and leftover protein - Google Patents
Technique for extracting fish protein ferritin peptide from low value sea water fish and leftover protein Download PDFInfo
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- CN101461440A CN101461440A CNA2008100637512A CN200810063751A CN101461440A CN 101461440 A CN101461440 A CN 101461440A CN A2008100637512 A CNA2008100637512 A CN A2008100637512A CN 200810063751 A CN200810063751 A CN 200810063751A CN 101461440 A CN101461440 A CN 101461440A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 26
- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 15
- 239000013535 sea water Substances 0.000 title claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 title claims description 8
- 108090000623 proteins and genes Proteins 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 3
- 102000008857 Ferritin Human genes 0.000 title 1
- 108050000784 Ferritin Proteins 0.000 title 1
- 238000008416 Ferritin Methods 0.000 title 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 74
- 229910052742 iron Inorganic materials 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims abstract description 32
- 108090000790 Enzymes Proteins 0.000 claims abstract description 32
- 229940088598 enzyme Drugs 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- 229960002089 ferrous chloride Drugs 0.000 claims abstract description 7
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 108090000526 Papain Proteins 0.000 claims abstract description 3
- 229940055729 papain Drugs 0.000 claims abstract description 3
- 235000019834 papain Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 24
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000012986 modification Methods 0.000 claims description 9
- 230000004048 modification Effects 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 210000003491 skin Anatomy 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 208000007502 anemia Diseases 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 229920001184 polypeptide Polymers 0.000 description 4
- 241000219112 Cucumis Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical class N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- GIPOFCXYHMWROH-UHFFFAOYSA-L 2-aminoacetate;iron(2+) Chemical compound [Fe+2].NCC([O-])=O.NCC([O-])=O GIPOFCXYHMWROH-UHFFFAOYSA-L 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 229940086413 ferrous bisglycinate Drugs 0.000 description 1
- 235000013925 ferrous lactate Nutrition 0.000 description 1
- 239000004225 ferrous lactate Substances 0.000 description 1
- 229940037907 ferrous lactate Drugs 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 239000000797 iron chelating agent Substances 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a technology for extracting fish protein iron peptide from the a low value seawater fish and its processing tailings. The technology comprises the following steps: grinding the material and adding 2-5 times of water; milling into slurry and regulating the pH value of the slurry to 5-7; adding papain and flavor enzyme according to the vitality ratio 1:1 controlling the enzyme amount at 600-2400IU for hydrolyzing; filtering the enzymatic hydrolyzed liquid to obtain the hydrolysate and regulating its pH value to 6-8; adding 1-5% ferrous chloride solution according to the weight/volume ratio of ultra-filtered hydrolysate : ferrous chloride solution as 50:1 for chelating while stirring continuously; keeping for 15-60 minutes for killing the activity of enzyme; spray drying and obtaining the fish protein iron peptide. The invention can be used as organic iron intensifying agent for food or health product.
Description
Technical field
The present invention relates to from a kind of low value sea water fish and processing back it, extract the technology of fish-protein iron peptide the leftover proteins such as skin, bone, internal organ, belong to biological technical field.
Background technology
Iron is the human body trace elements necessary, owing to reasons such as diet and human body selfs, hypoferric anemia takes place in regular meeting, though numerous benefit iron products is arranged at present, be applied in food or the health products as iron enriched nutrient such as ferrous sulfate, frerrous chloride, ferrous lactate etc., but the result is unsatisfactory, this may be iron take in approach incorrect or fail good absorption or bioavailability low due to; The bioavailability of iron depends on the chemical form of element itself and the content in food, further research finds that again amino acid iron chelates such as ferrous bisglycinate chelate, ferrous methionine, ferrous glycine are except that having good bioavailability, its unique chemical form can be applied to liquid and high Lipid carriers, is widely used in feed industry and as food enrichment; But since finding the theory that polypeptide can be absorbed by human body integral, various biologically active peptides constantly are found, thereby utilize present state-of-the-art biotechnology, seek and find both to have had high bioavailability, effectively solve iron and absorb difficulty and the too high harm of the local iron of body, the organic iron, particularly fish-protein iron peptide that has slow release characteristics again is the effective way that solves human anaemia, also is meaning of the present invention.
Summary of the invention
For solving present anaemia crowd to mending the demand of iron, with up-to-date biotechnology, utilize low value sea water fish and processing after leftover bits and pieces: albumen such as head, skin, bone, internal organ are raw material, are complex polypeptide and the technology that obtains fish-protein iron peptide through ferrous modification through the protein enzyme hydrolysis.
Marine low-value fish and leftover protein matter aboundresources, at present majority is used to produce fish meal, and small part is used to extract protein hydrolysate or as flavoring, but its protein is hydrolyzed to complex polypeptide and obtains fish-protein iron peptide through ferrous modification.Marine low-value protein is through behind the limited hydrolysis of enzyme, obtain polypeptide complex, again through ferrous modification, can obtain fish-protein iron peptide, this fish-protein iron peptide is a kind of novel iron enriched nutrient, both can produce active influence, also be expected to solve the global problem of hypoferric anemia, for human health is made positive contribution to the high-valued exploitation of marine resources.
Technical scheme of the present invention is:
Raw material---pre-treatment---complex enzyme for hydrolyzing---plate-frame filtering---ferrous modification---spray-drying---finished product.
The present invention specifically operates in the following order according to above-mentioned technical scheme:
(1) raw material: leftover bits and pieces such as fresh low value sea water fish or the head after the processing of aquatic products, bone, skin, bone are dirty;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, adds entry by 1 weight ratio than 2-5, i.e. the water mill of the raw material of 1 part of weight adding 2-5 part raw material weight becomes the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5-7, ratio in vigor 1 to 1 adds papain (Nanning Pang Bo biological products Co., Ltd, pressed powder, 400,000 IU) and food flavor enzyme (Nanning Pang Bo biological products Co., Ltd, liquid, 2,000,000 IU), the enzyme amount is controlled to be 600-2400IU, is under 40-60 ℃ the condition limited hydrolysis 2-4 hour in temperature.Hydrolyzate is heated to 90 ℃-100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) plate-frame filtering: adopt 300 keevil frame filters to filter enzymolysis liquid, obtain hydrolyzate;
(5) ferrous modification: adjust the pH to 6-8 of hydrolyzate, under continuous stirring condition, slowly add 50 parts of hydrolyzates of by weight/volume and add 1 part of solution of ferrous chloride that concentration is 1-5%, and keep killing in 15-60 minute the vigor of enzyme;
(6) spray-drying: adopt spray dryer to make the fish-protein iron peptide finished product with (5).
Using fish-protein iron peptide that above-mentioned technology obtains has opened up the Peak output of the leftover protein resource after seawater low value fish and the processing and has melted the approach of sending out, fish albumen is through protein enzyme hydrolysis and the fish-protein iron peptide that obtains through ferrous modification, can be used as organic ferrous-fortifier of food or health products, improve the bioavailability of human body to iron, play the prevention hypoferric anemia, have not yet to see the relevant report of relevant above-mentioned technology.
The present invention has following advantage:
(1) cost of material is low, and low value sea water fish and leftover bits and pieces thereof are not generally eaten by people, be the raw material of making feed, and finished product has high added value;
(2) production technology is less demanding to equipment, has small investment, the easy exploiting utilization;
(3) fish-protein iron peptide of Huo Deing is a kind of iron supplement nutritional enhancer, has slow release characteristics, both can prevent and treat hypoferric anemia, can avoid the too high and harm that produces of the local iron of body again.
Foundation structure of the present invention:
Its physicochemical characteristics is:
(1) white or brown brown powder, water soluble;
(2) chemical nature is peptide and amino acid and ferrous chelate;
(3) protein content 90-93%, total iron content are more than 4%, and the iron chelation percent is more than 90%.
Specific implementation method:
The embodiment of the invention one:
Leftover bits and pieces such as low value fish that (1) raw material is fresh or processing of aquatic products back, skin, bone, internal organ;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and by 1 through 2 weight ratio, promptly the raw material of the 1 part of weight water mill that adds 2 parts of raw material weights becomes the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5, ratio in vigor 1 to 1 adds this melon protease (Nanning Pang Bo biological products Co., Ltd, pressed powder, 400,000 IU) and food flavor enzyme (Nanning Pang Bo biological products Co., Ltd, liquid, 200IU), the enzyme amount is controlled to be 600IU, is limited hydrolysis 2 hours under 40 ℃ the condition in temperature.Hydrolyzate is heated to 90 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) plate-frame filtering: adopt 300 keevil frame filters to filter enzymolysis liquid, obtain hydrolyzate;
(5) ferrous modification: adjust the pH to 6 of hydrolyzate, constantly slowly adding by weight under the stirring condition/1 part of concentration of 50 parts of hydrolyzates addings of volume ratio is 1% solution of ferrous chloride, and keep killing in 15 minutes the vigor of enzyme;
(6) spray-drying: adopt spray dryer to make the fish-protein iron peptide finished product with (5).
The embodiment of the invention two:
Leftover bits and pieces such as low value fish that (1) raw material is fresh or processing of aquatic products back, skin, bone, internal organ;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and by 1 through 3 weight ratio, promptly the raw material of the 1 part of weight water mill that adds 3 parts of raw material weights becomes the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 6, ratio in vigor 1 to 1 adds this melon protease (Nanning Pang Bo biological products Co., Ltd, pressed powder, 400,000 IU) and food flavor enzyme (Nanning Pang Bo biological products Co., Ltd, liquid, 200IU), the enzyme amount is controlled to be 1200IU, is limited hydrolysis 3 hours under 50 ℃ the condition in temperature.Hydrolyzate is heated to 95 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) plate-frame filtering: adopt 300 keevil frame filters to filter enzymolysis liquid, obtain hydrolyzate;
(5) ferrous modification: adjust the pH to 7 of hydrolyzate, constantly slowly adding by weight under the stirring condition/1 part of concentration of 50 parts of hydrolyzates addings of volume ratio is 3% solution of ferrous chloride, and keep killing in 40 minutes the vigor of enzyme;
(6) spray-drying: adopt spray dryer to make the fish-protein iron peptide finished product with (5).
The embodiment of the invention three:
Leftover bits and pieces such as low value fish that (1) raw material is fresh or processing of aquatic products back, skin, bone, internal organ;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and by 1 through 5 weight ratio, promptly the raw material of the 1 part of weight water mill that adds 5 parts of raw material weights becomes the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 7, ratio in vigor 1 to 1 adds this melon protease (Nanning Pang Bo biological products Co., Ltd, pressed powder, 400,000 IU) and food flavor enzyme (Nanning Pang Bo biological products Co., Ltd, liquid, 200IU), the enzyme amount is controlled to be 2400IU, is limited hydrolysis 4 hours under 60 ℃ of conditions in temperature.Hydrolyzate is heated to 100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) plate-frame filtering: adopt 300 keevil frame filters to filter enzymolysis liquid, obtain hydrolyzate;
(5) ferrous modification: adjust the pH to 8 of hydrolyzate, constantly slowly adding by weight under the stirring condition/1 part of concentration of 50 parts of hydrolyzates addings of volume ratio is 5% solution of ferrous chloride, and keep killing in 60 minutes the vigor of enzyme;
(6) spray-drying: adopt spray dryer to make the fish-protein iron peptide finished product with (5).
Effect after the present invention uses sees the following form:
| Food | The milk sheet | Whole milk powder | Common soy sauce | Valiant fighter's powder |
| Iron content (mg/100g) before adding | 1.3 | 2.9 | 1.3 | 1.6 |
| The fish-protein iron peptide addition | 1％ | 1％ | 1％ | 1％ |
| Add back iron content (mg/100g) | 40.9 | 42.5 | 40.9 | 41.6 |
Claims (1)
1, from low value sea water fish and processing back leftover protein, extract the technology of fish-protein iron peptide, it is characterized in that its extracting method is:
(1) raw material: the raw material of use is that leftover bits and pieces such as fresh low value sea water fish and the head after processing thereof, skin, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, adds entry in 1 ratio than 2-5, and promptly the raw material of 1 part of weight adds the water of 2-5 part raw material weight, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5-7, and the ratio adding papain in vigor 1 to 1 is pressed powder, 400,000 IU, and food flavor enzyme are liquid, 2,000,000 IU, the enzyme amount is controlled to be 600-2400IU, is under 40-60 ℃ the condition limited hydrolysis 2-4 hour in temperature.Hydrolyzate is heated to 90 ℃-100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) plate-frame filtering: adopt 300 keevil frame filters to filter enzymolysis liquid, obtain hydrolyzate;
(5) ferrous modification: adjust the pH to 6-8 of hydrolyzate, under continuous stirring condition, slowly add 50 parts of hydrolyzates of by weight/volume and add 1 part of solution of ferrous chloride that concentration is 1-5%, and keep killing in 15-60 minute the vigor of enzyme;
(6) spray-drying: adopt spray dryer to make the fish-protein iron peptide finished product with (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100637512A CN101461440A (en) | 2008-08-04 | 2008-08-04 | Technique for extracting fish protein ferritin peptide from low value sea water fish and leftover protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100637512A CN101461440A (en) | 2008-08-04 | 2008-08-04 | Technique for extracting fish protein ferritin peptide from low value sea water fish and leftover protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101461440A true CN101461440A (en) | 2009-06-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100637512A Pending CN101461440A (en) | 2008-08-04 | 2008-08-04 | Technique for extracting fish protein ferritin peptide from low value sea water fish and leftover protein |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731440A (en) * | 2010-02-10 | 2010-06-16 | 鞍山嘉鲜农业发展有限公司 | Composite all-fish protein powder and preparation method thereof |
| CN102669401A (en) * | 2011-11-15 | 2012-09-19 | 浙江省海洋开发研究院 | Production method of fish protein hydrolyzed chelate |
| CN102688497A (en) * | 2012-03-05 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of polypeptide zinc-ferrum supplementary |
| CN102870961A (en) * | 2011-07-13 | 2013-01-16 | 浙江海洋学院 | Preparation method and application of aquatic product heavy metal remover |
| CN103388014A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Preparation method for ferrous chelated antibacterial peptide |
| CN104839741A (en) * | 2015-03-30 | 2015-08-19 | 浙江海洋学院 | Preparation method of anti-fatigue iron peptide |
| CN104945501A (en) * | 2015-04-15 | 2015-09-30 | 浙江海洋学院 | Iron-chelating collagen peptide of hairtail bone |
| CN105794977A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone milk tablets having effect of supplementing ferrum and preparation method thereof |
| CN106579064A (en) * | 2016-10-21 | 2017-04-26 | 广东省农业科学院蚕业与农产品加工研究所 | Iron absorption enhancing fish meat snack food and preparation method thereof |
| CN107266549A (en) * | 2017-07-11 | 2017-10-20 | 浙江丰宇海洋生物制品有限公司 | A kind of Optimization of Low Value Fish Protein iron peptide |
| CN107373015A (en) * | 2017-07-11 | 2017-11-24 | 浙江丰宇海洋生物制品有限公司 | A kind of processing method of Optimization of Low Value Fish Protein iron peptide |
| CN107996819A (en) * | 2017-12-14 | 2018-05-08 | 荣成市飞创科技有限公司 | A kind of method using marine products discarded object extraction protein oral liquor |
-
2008
- 2008-08-04 CN CNA2008100637512A patent/CN101461440A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731440B (en) * | 2010-02-10 | 2012-07-25 | 鞍山嘉鲜农业发展有限公司 | Composite all-fish protein powder and preparation method thereof |
| CN101731440A (en) * | 2010-02-10 | 2010-06-16 | 鞍山嘉鲜农业发展有限公司 | Composite all-fish protein powder and preparation method thereof |
| CN102870961A (en) * | 2011-07-13 | 2013-01-16 | 浙江海洋学院 | Preparation method and application of aquatic product heavy metal remover |
| CN102870961B (en) * | 2011-07-13 | 2014-04-09 | 浙江海洋学院 | Preparation method and application of aquatic product heavy metal remover |
| CN102669401A (en) * | 2011-11-15 | 2012-09-19 | 浙江省海洋开发研究院 | Production method of fish protein hydrolyzed chelate |
| CN102688497A (en) * | 2012-03-05 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of polypeptide zinc-ferrum supplementary |
| CN102688497B (en) * | 2012-03-05 | 2013-12-25 | 浙江省海洋开发研究院 | Preparation method of polypeptide zinc-ferrum supplementary |
| CN103388014B (en) * | 2012-05-11 | 2015-11-25 | 浙江海洋学院 | A kind of ferrous chelating antibacterial peptide preparation method |
| CN103388014A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Preparation method for ferrous chelated antibacterial peptide |
| CN104839741A (en) * | 2015-03-30 | 2015-08-19 | 浙江海洋学院 | Preparation method of anti-fatigue iron peptide |
| CN104945501A (en) * | 2015-04-15 | 2015-09-30 | 浙江海洋学院 | Iron-chelating collagen peptide of hairtail bone |
| CN104945501B (en) * | 2015-04-15 | 2020-08-04 | 浙江海洋学院 | Hairtail bone iron-chelated collagen peptide |
| CN105794977A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone milk tablets having effect of supplementing ferrum and preparation method thereof |
| CN106579064A (en) * | 2016-10-21 | 2017-04-26 | 广东省农业科学院蚕业与农产品加工研究所 | Iron absorption enhancing fish meat snack food and preparation method thereof |
| CN106579064B (en) * | 2016-10-21 | 2020-10-30 | 广东省农业科学院蚕业与农产品加工研究所 | Fish meat snack food capable of enhancing iron absorption and preparation method thereof |
| CN107266549A (en) * | 2017-07-11 | 2017-10-20 | 浙江丰宇海洋生物制品有限公司 | A kind of Optimization of Low Value Fish Protein iron peptide |
| CN107373015A (en) * | 2017-07-11 | 2017-11-24 | 浙江丰宇海洋生物制品有限公司 | A kind of processing method of Optimization of Low Value Fish Protein iron peptide |
| CN107996819A (en) * | 2017-12-14 | 2018-05-08 | 荣成市飞创科技有限公司 | A kind of method using marine products discarded object extraction protein oral liquor |
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