CN101836687B - Preparation method of instant fresh water fish peptide powder - Google Patents
Preparation method of instant fresh water fish peptide powder Download PDFInfo
- Publication number
- CN101836687B CN101836687B CN2010190260544A CN201019026054A CN101836687B CN 101836687 B CN101836687 B CN 101836687B CN 2010190260544 A CN2010190260544 A CN 2010190260544A CN 201019026054 A CN201019026054 A CN 201019026054A CN 101836687 B CN101836687 B CN 101836687B
- Authority
- CN
- China
- Prior art keywords
- fish
- hydrolyzate
- preparation
- fresh water
- degreasing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be usedfor manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.
Description
Technical field
The invention belongs to fresh-water fishes deep process technology field, specifically relate to a kind of preparation method of instant fresh water fish peptide powder.
Background technology
It is the severe problem that the present whole mankind faces jointly that the high-quality animal protein lacks; And the stock of fish is because amount is of fine quality greatly; Amino acid contained ratio and human muscle composition are very approaching; Absorption rate is high, therefore from nineteen forty-six FAO (Food and Agriculture Organization of the United Nation) (FAO) advocate that exploitation does not utilize or the low fishery resources of utilizing since, countries in the world have been carried out the research of a large amount of fish processing aspects.
China has adopted enzyme solution to prepare solubility fish albumen to the processing and utilization of fish albumen at present.But in fish albumen process, mainly adopt the disposable enzymatic process that adds, raw meat is taken off in the enzymolysis front and back, the degreasing process processing is too simple, causes product to have heavier bitter off-flavors, problems such as the fish protein utilization rate is low, fat content height.
Living fishlike smell causes mainly due to the δ-aminovaleric acid in the fish-skin mucus, δ-amino valeral and hexahydropyridine compounds, in the blood of fish, also contains δ-amino valeral.In fresh-water fishes, the shared proportion of hexahydropyridine compounds is bigger than ocean fish, and the precursor substance of these stink smell characterization compounds mainly is a basic amino acid.The normal at present deodorization method that goes that adopts has investment and fermentation method.Mode to add smoke agents for shielding such as β-CD, CMC-Na is covered bad taste, and the time has been grown, and smoke agent for shielding etc. will oxidation reappear peculiar smell, and this method can not fundamentally be eliminated fishlike smell.Perhaps adopt the method for lactic acid bacteria and saccharomycetes to make fermentation to remove fishy smell, this method can be removed fishy smell well, but the albumen good nutrient source that is lactic acid bacteria, albumen is by the lactic acid bacteria metabolism greatly, and the loss of proteins rate is very high.People are very sensitive to the mouthfeel and the taste of fishlike smell, and its existence directly influences appetite of people.
In addition, the existence of fish fats not only influences the apparent proterties of fish protein product, also influences the quality of product, and its shelf-life is shortened greatly.Defatting technology organic solvent extraction commonly used at present and degrease by alkali technology.In extracting process, with organic solvents such as benzinums, danger is big and cost is higher; In alkaline process; Though can grease be generated soap salt and glycerine that can be water-soluble and reach the purpose of degreasing; But shortcoming is more, organizes matter structure and nutritional labeling like what alkali can destroy fish products, and the alkali treatment meeting influences mouthfeel of finished products; And remaining alkaline metal ions can play the catalytic action of Oxidation of Fat and Oils, the shelf-life of shortening goods.Atmospheric cooking method degreasing time length and oil reservoir are difficult to separate with hydrolyzate.Superhigh pressure technique is in Application in Food Processing, for the degreasing process of fish albumen provides new thinking.Its unique distinction is can not make the temperature of food to raise; And just acting on non-covalent bond, covalent bond is not destroyed basically, so less to original color of food and nutritional labeling influence; But can grease fully be extracted, and utilize high pressure that oil reservoir is removed effectively.
The present invention is intended to improve as far as possible on the basis of fish protein hydrolysis degree, and fishy smell, fat and the bitter taste of effectively removing fish albumen is the key technology that people need to be resolved hurrily.
Summary of the invention
It is not thorough to the objective of the invention is to overcome in the prior art fish proteolysis, is difficult to take off technical problems such as raw meat, debitterize, and instant fresh water fish peptide powder of a kind of nutritious, good water solubility, no fishy smell, low fat, low bitter taste and preparation method thereof is provided.
Preparation method's of the present invention concrete steps are:
(1), removes raw meat, degrease for the first time
At first live fish is cutd open and removed its head, tail, internal organ and abdominal cavity black film extremely, after cleaning up, peeling, stripping and slicing.
(2), remove raw meat, degrease for the second time
With the flesh of fish piece of cleaning be soaked in 2.5 times of flesh of fish quality degreasing, take off in the raw meat solution, solution is the mixture of CaCl2+ glacial acetic acid, constantly stirs, rinsing is to neutral.
(3), broken, homogenate: with the fish piece with bruisher smash to pieces, homogenate processes meat gruel.
(4), protein hydrolyzate preparation
The water that in the container that holds fish meat emulsion, adds 1.5 times, the ratio by 0.1% adds the bacillus subtilis neutral proteinase, in pH6.5～7.0, hydrolysis 1.5h under 55 ℃～60 ℃ conditions of water temperature, enzyme goes out.Then in hydrolyzate, add 1～2% papain, enzymolysis 2～3h once more, enzymolysis finishes.
(5), the enzyme that goes out, degreasing: get said hydrolyzed liquid and adopt superhigh pressure technique go out enzyme, degreasing 5～10min, with vertical centrifugal machine grease, residue and hydrolyzate are separated then.
(6), take off raw meat, degreasing once more; Debitterize: the active carbon that will account for fish hydrolyzate quality 1～1.5% joins in the fish hydrolyzate, constantly stirs, and under 40 ℃ of conditions, keeps 60min.
(7), plate-frame filtering: the hydrolyzate that will have active carbon filters with plate and frame filter press, obtains clarifying hydrolyzate.
(8), concentrate: will filtrate concentrates with the vacuum decompression inspissator, and being concentrated into solid content is about 35～40%.
(9), spray-drying: carry out drying with spray dryer, inlet temperature is 180～185 ℃, and outlet temperature is 80～85 ℃.
Wherein, Going in raw meat, the degrease step for the first time; Adopt skinning machine, dicer that the high-fat flesh of fish of fish-skin and fish belly portion is removed; And the black mucous membrane of removal fish belly cavity wall, so just can directly remove most fishlike smell and fish fats, fish-skin that removes and fish fats can be used for producing collagen and fish oil.
Going in raw meat, the degrease step for the second time, adopting 0.1%CaCl
2The degreasant solution of+0.1% glacial acetic acid soaks technology, and organic acid wherein has the dissolution extraction effect, and can partly drive away these materials fat, pigment, stench material.Fish protein is after edible organic acid is handled, and relatively mild sour sex change takes place fish meat protein, keeps and has improved the functional of protein.Organic acid has sterilization and eliminates the histamine effect simultaneously.
The present invention can slough the bad smells such as fishy smell of fish albumen basically through above-mentioned repeatedly technology for removing offensive smell flow process, and adopts super-pressure go out zymotechnic and vertical centrifugal technology when going out enzyme the last time, effectively except that degrease, obtains clarifying hydrolyzate.
For the first time during enzymolysis, add the bacillus subtilis neutral proteinase, this is a kind of non-hydrophobic selectivity endo protease, can the inner peptide bond of hydrolysis peptide chain, and be that peptide bond fragments into a plurality of peptide sections, produce little peptide, so that fish albumen generates a large amount of little peptides; After again through papain hydrolysis; It is to dredge base (SH) endopeptidase has the activity of protease and esterase, and specificity is more widely arranged a kind of containing; Animal/vegetable protein, polypeptide, ester, acid amides etc. there is stronger hydrolysis ability; Simultaneously, also have complex functionality, can synthesize proteinoid to protolysate.When going out enzyme, all the fish hydrolyzate is carried out the heating of appropriateness, can destroy the complete space structure of its fish protein molecular, make its part weak bond fracture, so that next-step operation.Fish albumen resolves into the hydrolysising mother liquid that contains little peptide, small peptide, amino acid isoreactivity polypeptide through behind the above-mentioned enzymolysis, and the little peptide below the decapeptide that wherein is easy to absorb for human body accounts for 63% of mother liquor.
In general, the protein liquid degree of hydrolysis of microbe-derived protease hydrolytic is high, and mouthfeel is good not as animal protease and plant rennet.Hydrophobic amino acid can cause the generation of bitter peptides, and in complete globulin molecule, most of hydrophobic side chains is ensconced inner, and it does not contact taste bud, imperceptible bitter taste.When proteolysis, the hydrophobic amino acid that peptide chain contains fully comes out, and the contact taste bud produces bitter taste.The polypeptide powder of spraying generation contains certain bitter taste like this, influences mouthfeel.Adopted active carbon when for this reason, raw meat, degreasing are taken off in final step.Through adding the active carbon of hydrolyzate quality 1.5%, insulation and constantly stirring are when taking off raw meat, degreasing effectively; Active carbon can also adsorb bitter peptides; Remove bitter taste, reach de-bittering effect preferably, can make fish albumen hydrolysis solution possess fine mouthfeel and local flavor.
The instant fresh water fish peptide powder color and luster of employing the inventive method preparation is milky white, with rich flavor, no raw meat, nothing hardship, and its little peptide, oligopeptides, amino acid content height are easy to absorbed by human body, lay good basis for the functional high quality food of following process simultaneously.
The specific embodiment
Through embodiment, do further bright specifically below to technical scheme of the present invention.
Embodiment 1
Select fresh and alive fresh-water fishes (like crucian) for use, get the 5000g live fish and cut open and remove its head, tail, internal organ and abdominal cavity black film extremely, clean up; Adopt skinning machine to remove fish-skin, with dicer the flesh of fish is cut into the fish piece about 40g again; The flesh of fish piece of cleaning is soaked in the degreasant solution of 2.5 times of flesh of fish quality, degreasant solution is 0.1%CaCl
2The mixture of+0.1% glacial acetic acid constantly stirs 60min, and rinsing is to neutral; The fish piece smashed with bruisher to pieces to process the 1930g fish rotten, and add an amount of water (about 3000g); Under temperature is 55 ℃, the condition of pH7.0, add 0.1% bacillus subtilis neutral proteinase to its 1.5h that is hydrolyzed, 80 ℃ of enzymes that go out, 5min to rotten kind of fish; Then in hydrolyzate, add 1.5% papain, hydrolysis 2.5h; Get the hydrolyzate HTHP enzyme 5min that goes out,, residue, grease and hydrolyzate are effectively separated then through vertical centrifugal machine 4000r/min; The active carbon of hydrolyzate quality 1.5% is joined in the fish hydrolyzate, constantly stir, after keeping 60min under 40 ℃ of conditions, filter, obtain clarifying hydrolyzate with plate and frame filter press; To filtrate concentrates with the vacuum decompression inspissator, and being concentrated into solid content is about 40%; In inlet temperature is 180 ℃, and outlet temperature is under 80 ℃ the condition, with spray dryer hydrolyzate to be carried out spray-drying, obtains instant capacity fish peptide powder.
This finished product is soluble in water, color and luster is milky white, with rich flavor, no fishy smell, no organic reagent pollute, and is fit to preparation infant nutrition food, adult's high-grade nutrient health care article, high-grade nutrient peptide coffee, flavoring etc.
Embodiment 2
Used key step is identical with embodiment 1, but the neutral proteinase addition is 0.05%, enzymolysis time 2h, and papain 2.0%, behind the hydrolysis 2h, the enzyme that goes out finishes hydrolysis.
Embodiment 3
Used key step is identical with embodiment 1, but the neutral proteinase addition is 0.15%, enzymolysis time 1h, and papain 1.0%, behind the hydrolysis 3h, the enzyme that goes out finishes hydrolysis.
Comparative Examples 1
General protease hydrolytic technology: select for use alkali protease that fresh-water fishes are carried out 4 hours fish proteolysis, its technological process is: live fish → fish gruel → enzymolysis (40 ℃, pH value 11,4h) → coarse filtration → 80 enzyme 5min → interpolation 2% active carbon that ℃ goes out, 40 ℃; 40min → essence filter concentrates → spray-drying.
This product protein hydrolysis degree is low, and the fish proteolysis is not thorough.Its product becomes milky, fishlike smell, bitter taste bigger, and product proterties and mouthfeel are bad, are not suitable for doing infant nutrient food.
Comparative Examples 2
The boiling degreasing process: select for use neutral proteinase that fresh-water fishes are carried out 4 hours fish proteolysis, its technological process is: live fish → fish gruel → boiling → enzymolysis (50 ℃, pH value 7, the 4h) → coarse filtration → enzyme that goes out (80 ℃, 5min) → 2% active carbon (40 ℃, 30min) → essence filter concentrates → spray-drying.
This technology is too simple to raw meat, the ungrease treatment of enzymolysis liquid, causes this product fishlike smell big, and fish fats content is high, influences the quality of product.
In sum, the technological process comparative illustration of each embodiment and Comparative Examples no matter aspect the polypeptide powder quality, is still taken off raw meat, degreasing, debitterized technique at it and is handled, and the inventive method all obviously is superior to Comparative Examples.
Claims (4)
1. the preparation method of instant fresh water fish peptide powder is characterized in that this preparation method's step is:
(1), takes off raw meat, degreasing for the first time
At first black mucous membrane and the fish belly portion fat with the fish belly cavity wall removes, and fish is cleaned up, and removes fish-skin with skinning machine then, with dicer the flesh of fish is cut into the fish piece of 40g again;
(2), take off raw meat, degreasing for the second time
The fish piece of cleaning is soaked in accounts for the taking off in raw meat, the degreasant solution of 2.5 times of flesh of fish quality, take off raw meat, degreasant solution is 0.1%CaCl
2The mixture of+0.1% glacial acetic acid constantly stirs 60min, and rinsing is to neutral then;
(3), protein hydrolyzate preparation
Get the fish gruel of constant weight and put in the beaker, to the running water that wherein adds 1.5 times, with the NaOH solution titration of 4mol/L; Regulate pH value to 6.5～7.0, the ratio by 0.1% adds neutral proteinase, puts into Water Tank with Temp.-controlled; Enzymolysis under 55 ℃～60 ℃ conditions; After keeping 1.5h, be warming up to 80 ℃ again, enzyme 5min goes out; Hydrolyzate is cooled to 55～60 ℃, adds 1～1.5% papain, enzymolysis 2.5h once more, enzymolysis finishes; Under the 100Mpa condition, carry out the super-pressure enzyme that goes out, degreasing 5min obtains protein hydrolyzate;
(4), degreasing for the third time: vertical centrifugal machine 4000r/min, residue, grease and hydrolyzate are effectively separated;
(5), take off raw meat, degreasing once more; Debitterize: the active carbon that will account for fish hydrolyzate quality 1.5% joins in the protein hydrolyzate, constantly stirs, and under 40 ℃ of conditions of temperature, keeps 40min;
(6), plate-frame filtering: the hydrolyzate that will have active carbon filters with plate and frame filter press, obtains clarifying hydrolyzate;
(7), concentrate: will clarify hydrolyzate and concentrate with the vacuum decompression inspissator, being concentrated into solid content is 35～40%;
(8), spray-drying: carry out drying with spray dryer, inlet temperature is 180～185 ℃, and outlet temperature is 80～85 ℃.
2. the preparation method of instant fresh water fish peptide powder according to claim 1; It is characterized in that: for the first time during enzymolysis; The water of its adding is 1.5 times of the rotten weight of fish, and protease is the bacillus subtilis neutral proteinase, and its input amount is 0.1% of a solid content; 55 ℃ of hydrolysis temperatures, time 1.5h.
3. the preparation method of fast instant fresh water fish peptide powder according to claim 1 is characterized in that: for the second time during enzymolysis, its papain addition is 1.5% of a solid content, and hydrolysis temperature is 60 ℃, time 2.5h.
4. the preparation method of instant fresh water fish peptide powder according to claim 1, it is characterized in that: in the said spray-drying, the inlet temperature of spray dryer is 180 ℃, and outlet temperature is 80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010190260544A CN101836687B (en) | 2010-02-08 | 2010-02-08 | Preparation method of instant fresh water fish peptide powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010190260544A CN101836687B (en) | 2010-02-08 | 2010-02-08 | Preparation method of instant fresh water fish peptide powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836687A CN101836687A (en) | 2010-09-22 |
| CN101836687B true CN101836687B (en) | 2012-10-31 |
Family
ID=42740567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010190260544A Active CN101836687B (en) | 2010-02-08 | 2010-02-08 | Preparation method of instant fresh water fish peptide powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101836687B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252060A (en) * | 2017-05-27 | 2017-10-17 | 舟山达康科技有限公司 | A kind of processing method of low value eupleurogrammus muticus fish meal |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160594B (en) * | 2011-03-28 | 2013-03-13 | 常熟理工学院 | Corbicula fluminea protein powder and preparation method thereof |
| CN102283308A (en) * | 2011-06-20 | 2011-12-21 | 北京工商大学 | Snail protein hydrolysis liquid and preparation method thereof |
| CN102845586B (en) * | 2012-09-19 | 2014-11-12 | 百洋水产集团股份有限公司 | Method for decolorizing, debitterizing and deodorizing fishskin protein liquid |
| CN104830936B (en) * | 2015-04-30 | 2019-01-11 | 中国食品发酵工业研究院 | A kind of low fishy smell Fish protein oligopeptide of low sensitization and its industrialized process for preparing and application |
| CN104799348B (en) * | 2015-05-27 | 2018-09-21 | 福建海壹食品饮料有限公司 | A method of preparing fish slurry using low value red meat fish |
| CN105454621A (en) * | 2015-12-29 | 2016-04-06 | 珠海市金隆生物科技有限公司 | Clean production process for extracting polypeptide protein from marine organisms |
| CN106072057A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Sticky rice wine promoting digestion and removing stagnation fish grain and preparation method thereof |
| CN106072058A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Semen Vitis viniferae eye protection fish grain and preparation method thereof |
| CN106072028A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Bulbus Allii Cepae protects blood vessel flavor fish grain and preparation method thereof |
| CN106072029A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Squab improves sanguimotor fish grain and preparation method thereof |
| CN106072066A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Rye (Secale cereale L.) is replenished the calcium fish grain and preparation method thereof of enriching blood |
| CN106036576A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Mussel-containing fish granules with functions of benefiting brain and promoting metabolism, and preparation method of fish granules |
| CN106072053A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Thallus Porphyrae the kidney invigorating is nourished heart fish grain and preparation method thereof |
| CN106072061A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Flavouring-soy-sauce health care fish grain and preparation method thereof |
| CN106072065A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Mustard flavor fish grain of appetizing nourishing and preparation method thereof |
| CN105942296A (en) * | 2016-06-20 | 2016-09-21 | 明光市永言水产(集团)有限公司 | Fatigue-relieving green tea and fish pellets and preparation method thereof |
| CN106072062A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Acetic acid flavor fish grain that dried small shrimps is regulated the flow of vital energy and preparation method thereof |
| CN106072064A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Semen sojae atricolor lung moistening scorching fish grain and preparation method thereof |
| CN106036577A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Crab ovary and digestive gland appetite-stimulating and lung-moistening fish tidbit and preparation method thereof |
| CN106072030A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Oyster sauce Sanguis Anas domestica is enriched blood removing toxic substances flavor fish grain and preparation method thereof |
| CN106072060A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Fructus Cucurbitae moschatae protects stomach fish grain and preparation method thereof |
| CN106866782A (en) * | 2017-02-07 | 2017-06-20 | 浙江省海洋水产研究所 | A kind of method for extracting Fish protein |
| CN107156861A (en) * | 2017-06-01 | 2017-09-15 | 慈溪创璞食品科技有限公司 | A kind of processing method of Optimization of Low Value Fish Protein peptide product |
| CN109393309A (en) * | 2017-08-18 | 2019-03-01 | 浙江野麦实业有限公司 | A kind of low GI oat meal replacement powder and preparation method thereof |
| CN107853695A (en) * | 2017-11-21 | 2018-03-30 | 荣成海锐芯生物科技有限公司 | A kind of method that polypeptide oral liquor is prepared using sea cucumber leftover bits and pieces |
| CN109097426A (en) * | 2018-08-31 | 2018-12-28 | 宁波海之源生物科技有限公司 | A kind of preparation method of giant salamander protein peptides |
| CN110101035A (en) * | 2019-06-07 | 2019-08-09 | 福建花巷营养科技股份有限公司 | A kind of bioanalysis goes fish-bone thorniness fresh water dried fish floss and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757290A (en) * | 2005-09-13 | 2006-04-12 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN1883289A (en) * | 2006-06-12 | 2006-12-27 | 湖北泰尔生物工程有限公司 | Method for preparing active polypeptide solution of fresh water fish protein |
| CN101406309A (en) * | 2008-11-05 | 2009-04-15 | 昆明理工大学 | Method for preparing concentrated peptides of white fish and uses thereof |
-
2010
- 2010-02-08 CN CN2010190260544A patent/CN101836687B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757290A (en) * | 2005-09-13 | 2006-04-12 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN1883289A (en) * | 2006-06-12 | 2006-12-27 | 湖北泰尔生物工程有限公司 | Method for preparing active polypeptide solution of fresh water fish protein |
| CN101406309A (en) * | 2008-11-05 | 2009-04-15 | 昆明理工大学 | Method for preparing concentrated peptides of white fish and uses thereof |
Non-Patent Citations (3)
| Title |
|---|
| 励建荣 等.超高压对酶活的影响.《食品科技》.2006,(第9期),18-20. * |
| 曾霖霖 等.利用淡水鱼制备小分子肽口服液的酶解工艺研究.《食品与发酵科技》.2009,第45卷(第4期),36-38.48. * |
| 裘迪红 等.酶解鲐鱼蛋白制备低分子肽制品.《东海海洋》.2001,第19卷(第2期),63-68. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252060A (en) * | 2017-05-27 | 2017-10-17 | 舟山达康科技有限公司 | A kind of processing method of low value eupleurogrammus muticus fish meal |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101836687A (en) | 2010-09-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836687B (en) | Preparation method of instant fresh water fish peptide powder | |
| CN100536690C (en) | Nutrient flavouring made from fresh water fish protein, and its prodn method | |
| CN101385526A (en) | Anchovy enzymolysis protein flavouring liquid and preparation method thereof | |
| CN103789381A (en) | Method for rapidly extracting fish collagen | |
| JP2007068454A (en) | Method for producing rice protein, rice protein produced by the method, and food | |
| CN101481723A (en) | Method for preparing collagen peptide by using common carp skin | |
| CN1683550B (en) | Collagen and its preparing process | |
| CN104313098A (en) | Method for preparing swimming bladder collagen powder | |
| CN105925649B (en) | Preparation method of low-molecular-weight degreased squid protein functional active peptide | |
| CN106866782A (en) | A kind of method for extracting Fish protein | |
| CN106071496A (en) | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof | |
| CN105054132B (en) | A kind of production technology of fish scale jelly | |
| CN102845584A (en) | Method for preparing collagen product from raw material of animal skin | |
| CN102987359A (en) | Method for making shrimp sauce by adopting lactobacillus fermentation | |
| CN107156307A (en) | A kind of soy-bean peptide and its preparation technology | |
| JP6213756B1 (en) | Method for producing placenta extract, method for producing placenta extract-containing powder, and method for producing processed food | |
| CN111587972A (en) | Oyster functional beverage and production method thereof | |
| CN107114713A (en) | A kind of biologic fishy smell removing method of snapper seed | |
| CN110846367A (en) | Method for extracting small molecular peptide from fresh ox stick bone and application thereof | |
| US20040248239A1 (en) | Method for producing amino acid components by enzymatic hydrolysis of fish egg skin | |
| CN105685857A (en) | Technology for processing canned field snail muscle with original juice | |
| KR102326403B1 (en) | Processing method of entrails and entrails manufactured by the same | |
| CN105086838B (en) | Preparation method for tuna skin gelatin | |
| CN108396054A (en) | A method of enzymolysis Antarctic Ice fish prepares oligopeptide | |
| CN105132511A (en) | Method for preparing biological active peptide by conducting hydrolysis on snail protein through enzymatic method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 214000 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |