CN101897380A - Preparation method of anchovy protein powder - Google Patents
Preparation method of anchovy protein powder Download PDFInfo
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- CN101897380A CN101897380A CN2009100993263A CN200910099326A CN101897380A CN 101897380 A CN101897380 A CN 101897380A CN 2009100993263 A CN2009100993263 A CN 2009100993263A CN 200910099326 A CN200910099326 A CN 200910099326A CN 101897380 A CN101897380 A CN 101897380A
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Abstract
The invention provides a preparation method of anchovy protein powder. The method comprises the following steps of: firstly, cleaning and crushing an anchovy to obtain minced fillet; then, adding exogenous enzyme to hydrolyze the minced fillet; sterilizing, deslagging and degreasing products; and finally drying to obtain the protein powder, wherein an endogenous enzyme hydrolysis step is carried out before the exogenous enzyme hydrolysis step and comprises the following steps of: (1) adding water to the minced fillet and increasing the temperature to 50-55 DEG C; and (2) adding water-soluble calcium salt and adjusting a pH value of the hydrolysates to 6.5-8.5 and keeping the temperature within 3h to finish endogenous enzyme hydrolysis. Compared with the prior art, anchovy tissue protein is deep hydrolyzed in the whole hydrolysis process by fully and suitably utilizing anchovy endogenous enzyme, particularly protease combined with the added exogenous enzyme so as to obtain the anchovy protein powder with high purity and little fishy smell without bitter taste. Meanwhile, the endogenous enzyme is fully utilized to greatly decrease the consumption of the exogenous enzyme. After the endogenous enzyme hydrolysis is adopted, the debittering operation is avoided, and the cost is decreased.
Description
That technical field the present invention relates to is a kind of preparation method of anchovy protein powder, be a kind of with enzyme hydrolysis be main means extract the method for edible protein with anchovy, belong to edible protein technical field in the living needs.
The background technology anchovy is a kind of low value fish that are distributed widely in the East Sea, the Huanghai Sea and the Bohai Sea of China, and the exploitable resources amount is the fingerling of eastern Huanghai Sea list kind stock of fish biomass maximum between 300～4,000,000 tons/year.At present anchovy be used for the feed of cage culture fish more or be used to produce fish meal, fraction is brewageed petis, belongs to as yet the fishery resources of not high-valued exploitation.
The anchovy endogenous enzymes is abundanter, mainly contains acidic incision enzyme and neutral restriction endonuclease in the muscle, mainly contains trypsase and pepsin in the alimentary canal, so self-dissolving is called dried up mashed, mashed ship fourth etc. by the fisherman rapidly after the anchovy death.Anchovy self-dissolving process is that fish after death promptly enters the stiff phase, and reach at utmost stiff after, it is stiff removes again lentamente, is organized in and separates softening rapidly and aquation in the stiff process, summer, the anchovy on the fishing boat deck organized the hydrolysis several hrs just to finish, only remaining skeleton.
Because this characteristic though also caused having a large amount of anchovies can support utilization, is that raw material extraction edible functional protein technology fails to form with the anchovy always, problem fails to solve always in the wherein existing technology.
The technical scheme for preparing albumen for the low value fish of similar anchovy, there have Chinese invention patent application (publication number CN1091920) " natural seafood nutrient and method for making thereof " to disclose to be " a kind of by the albacore enzymolysis being produced the method for natural seafood nutrient; that its technology is for after blending the albacore raw material; add 1.2～1.6 times of water to the albacore raw material weight; with acetic acid adjust pH to 4～5; add papain then; enzymolysis 2～4hr under 40～60 ℃ constant temperature, its enzymolysis liquid after filtration, the filtrate of obtaining with Ethanol Treatment after centrifugation take out supernatant, again the supernatant spray-drying is promptly got natural seafood nutrient." but the reaction of this method is gentle inadequately, makes hydrolysate not have debitterize, can not form the functional protein goods.
Thereupon, Chinese invention patent ZL01127612.6 " utilizes low-value small fish to prepare the method for protein extract " to disclose a kind of new technical process, this method " comprise following processing step: 1, the preliminary treatment of raw material: (1) rubs the adult fish gruel with the small fish raw material through cleaning out; (2) add the pure water of 1～5 times of trash fish gross weight, be warming up to 50～100 ℃, keep the long enough time and carry out deodorization and handle; 2, the hydrolysis of fish albumen: (1) is stirred pretreated fish slurry and is cooled to 40～75 ℃; (2) adjust pH4.5～8.5; (3) adding mass percent with respect to the small fish raw material that takes by weighing at first is 0.05～2% protein incision enzyme, keeps 40～75 ℃, under agitation gentle enzymolysis 1～12hr; (4) adding mass percent with respect to the small fish raw material that takes by weighing at first is 0.05～2% protein excision enzyme, keeps 40～75 ℃, under agitation continues hydrolysis 1～12hr; (5) adding mass percent with respect to the small fish raw material that takes by weighing at first is 0.05～2% transpeptidase, keeps 30～80 ℃, under agitation debitterize 1～5hr; (6) be warming up to 80～100 ℃, keep 3～15min, enzyme goes out; 3, remove slag and degreasing: the reactant that (1) will go out behind the enzyme is cooled to 20～50 ℃, removes slag with centrifuge is centrifugal, and centrifuge speed is that 500～3000rpm:(2) hydrolyzates after will removing slag carry out centrifugal degreasing, and centrifuge speed is 3000～10000rpm; 4, concentrate: the hydrolyzate after the degreasing is carried out vacuum be concentrated into 20～50%; 5, Maillard reaction is given birth to fragrant: concentrate is put into retort, add living fragrant precursor by mass percent: glucose 0.1～3%, wood sugar 0.1～2%, ribose 0.1～5%, cysteine 0.1～1.5%, cystine 0.1～2%, methionine 0.1～3%, glycine 0.1～1%, alanine 0.1～2% with respect to the small fish raw material that takes by weighing at first, transfer pH 4.5～8.0, be warming up to 70～140 ℃, keep 30～180min, and continuous stirring, mixing speed is 30～200rpm; 6, drying: the liquid behind the Maillard reaction is carried out drying to obtain powder product.”。Though this method reaction temperature and, do not utilize fish body endogenous proteinase well, but adopt exogenous enzymes in a large number, production cost height not only, product quality also suffers damage.
Summary of the invention is at above-mentioned deficiency, and technical problem to be solved by this invention is the endogenous enzymes that makes full use of anchovy, and reduction consumes and improves the quality of products, and improves the gained protein function, thereby proposes a kind of preparation method of anchovy protein powder.
The preparation method of anchovy protein powder provided by the invention, earlier with pulverize after the anchovy cleaning the fish gruel, again the fish gruel is added the exogenous enzymes hydrolysis, after the hydrolysis to thing go out enzyme, remove slag, degreasing, final drying gets protein powder, wherein does the endogenous enzymes hydrolysis before adding the exogenous enzymes hydrolysis earlier, and the step of endogenous enzymes hydrolysis is: (1) adds water with the fish gruel and is warmed up to 50～55 ℃, (2) add water-soluble Ca salt and regulate enzymolysis liquid pH value to 6.5～8.5, be incubated 3hr with the hydrolysis of interior end endogenous enzymes.
The preparation method of anchovy protein powder provided by the invention by adding the external source calcium ion, utilizes calcium ion as anchovy endogenous enzymes activator, to improve the stability of endogenous proteinase, promotes the protein dissolving.In addition, according to practical operation, do the time of endogenous enzymes hydrolysis by above-mentioned condition and do not have bitter taste with interior then gained protein product at 3hr.Compared with prior art, whole hydrolytic process is by fully and moderately utilizing particularly protease decomposition anchovy histone of anchovy endogenous enzymes among the present invention, reach degree of depth enzymolysis to anchovy albumen in conjunction with adding exogenous enzymes, purity height, fishy smell are few to obtain, the anchovy protein powder of no bitter taste.Owing to made full use of endogenous enzymes, exogenous enzymes consumption is reduced greatly simultaneously; Do not need to carry out again the debitterize operation in adopting after the enzyme hydrolysis, reduced cost.
Said is 1: 1～1.5 in the rotten mixed proportion with water of endogenous enzymes hydrolysis macrura reevesii, mixes during intensification and reach predetermined temperature in 30min, reaches hydrolysis temperature within a short period of time, is subjected to microbial contamination to reduce the fish gruel, improves the quality of products.
It is rotten heavy by 0.05～0.1% that the amount of the said water-soluble Ca salt that is added when the endogenous enzymes hydrolysis is counted fish with calcium ion, adds fashionable calcium salt and add the suitable quantity of water dissolving earlier, joins in the enzymatic vessel then.
The said pure air that also blasts in hydrolyzation system when the endogenous enzymes hydrolysis, said pure air are to filter the filtrated air that meets the food processing standard that the back obtains by air cleaner.
The said step that adds the exogenous enzymes hydrolysis is: (1) adds by the rotten mass ratio of fish is 0～0.3% inscribe neutral proteinase, blasts pure air, under agitation continues hydrolysis 3～48hr; (2) add compound protease, compound protease is by circumscribed flavor protease and the inscribe alkali protease is composite forms, and food flavor enzyme accounts for that fish is rotten to weigh 0～0.6%, and it is rotten heavy by 0～0.3% that alkali protease accounts for fish, blasts pure air, under agitation continues hydrolysis 3～48hr; The pH value of hydrolyzation system is 6.5～8.5, and temperature is controlled to be 45～65 ℃.Owing to blast the breeding that pure air can suppress spoilage organisms, therefore can prolong enzymolysis time, reach anchovy fish albumen degree of depth enzymolysis, obtain more small protein polypeptide of molecular weight, the free aminoacid content height.
The said back of removing slag also has the enzymolysis liquid purification procedures, comprises that (1) enzymolysis liquid is through bag filter filtering large granular impurity; (2) get filter back liquid and remove partial pigment and colloidal impurity, and remove stench flavor through activated carbon filtration; (3) after active carbon filter back liquid is cooled to below 50 ℃ is the purity of the ultrafiltration membrance filter of 20000D with further raising enzymolysis liquid through molecular cut off again.Above back one step based on previous step but back one step can whether operate according to the product needed selection.Said (1), (2) step also can be merged into active carbon added in the enzymolysis liquid and remove by filter active carbon and other large granular impurities with cloth bag again.
Appended drawings is the detailed process flow figure of one embodiment of the invention.
Progressively set forth technical characterictic of the present invention with specific embodiments below the specific embodiment, but in the used in an embodiment technological process be not each step all be necessary, selection that neither be unique can not be used to limit protection scope of the present invention.
Based on the present invention, the preparation method's of anchovy protein powder detailed process step is:
1, the processing of raw material
(1) thaws and clean that freezing anchovy is placed on temperature is to thaw in-5～0 ℃ the precooling room, clean with clear water again.
(2) cut and mix the rotten anchovy that cleaning is finished and put into the gruel of cutmixer inscribe adult fish, cut the time of mixing to be controlled at 8～10min, must guarantee to cut and mix evenly, no bulk tissue.
2, self-dissolving is promptly with the endogenous enzymes hydrolysis
(1) pump into enzymatic vessel after mixing with the ratio of weight ratio 1: 1～1.5 with water with anchovy is rotten, stir, heat temperature raising is warmed up to 50～55 ℃ in the 30min, blast pure air, and the amount of blasting does not produce emulsification with enzymolysis liquid and is advisable.
(2) add external source calcium ion (food-grade calcium chloride) in the enzymolysis liquid, the calcium ion addition is that the anchovy fish is rotten heavy by 0.05～0.1%, regulates enzymolysis liquid pH value to 6.5～8.5 before adding, self-dissolving 3hr.
3, add enzyme hydrolysis, promptly with the external source enzyme hydrolysis
(1) regulate enzymolysis liquid pH value to 6.5～8.5, the mass ratio of adding and fish gruel is 0～0.3% neutral proteinase, 45～65 ℃ of control hydrolysis temperatures, and blast pure air, stir continuation hydrolysis 3～48hr down.
(2) hydrolysis finish the back add by the mass ratio with the fish gruel be 0～0.6% by circumscribed flavor protease and the composite compound protease that forms of 0～0.3% inscribe alkali protease, 45～65 ℃ of control hydrolysis temperatures, and blast pure air, stir and continue hydrolysis 3～48hr down.
4, the enzyme that goes out
Hydrolysis is warming up to 85～90 ℃ after finishing, and keeps 15～30min.
5, remove slag
Remove slag with horizontal centrifuge, rotating speed is 3000～5000r/m.
6, degreasing
With the degreasing of disk centrifugal seperator, rotating speed is 6000～10000r/m.
7, purifying
(1) adding active carbon, to add mass ratio with the fish gruel be 0.1～0.3% active carbon, stirs 2～3hr down at 75 ℃,
(2) filter with bag filter elimination active carbon and large granular impurity.
(3) the used film of membrane filtration is that molecular cut off is the milipore filter of 20000D, and the enzymolysis liquid temperature is controlled at below 50 ℃ during filtration.
8, vacuum concentrates
Filter back liquid temp concentrates in 50～70 ℃ of following vacuum, is to finish in 20～30% o'clock to solid content.
9, spray-drying
With EAT is that 180～200 ℃, leaving air temp are that 70～90 ℃ spray-drying installation carries out spray-drying and gets anchovy protein powder.
In the anchovy self-dissolving, certain density calcium ion can improve the stability of endogenous proteinase, promotes the protein dissolving.Experiment finds that 0.06% calcium ion concentration can very significantly promote the self-dissolving of anchovy protein, and amino acid conversion ratio and protein utilization all are higher than control group.Fresh anchovy chopped adds water at 1: 1,55 ℃, pH=6.5, self-dissolving 24hr, add calcium ion heavy 0.06%, protein utilization reaches 78%, the amino acid conversion ratio is 33%; The control group amino acid conversion ratio that does not add calcium chloride only is 25%, and protein utilization is 70%.
Because the anchovy endogenous enzymes mainly is made up of endo proteases such as cathepsin and trypsase, lack circumscribed protease, so the amino acid conversion ratio is low during self-dissolving, delicate flavour is poor, and long-time self-dissolving meeting generation bitter taste, has reduced product quality.Experimental results show that in the step 3 anchovy self-dissolving (55 ℃ of temperature, pH6.5, adding water at 1: 1) preceding 3～4hr do not have bitter taste basically, so after 3hr is carried out in self-dissolving, add external source endo protease and composite flavor protease, improve the amino acid conversion ratio, can obtain not having bitter anchovy protein powder.Anchovy raw material cold preservation time is different with freshness, and the addition of protease will suitably be adjusted, and guarantees to produce stay-in-grade albumen powder.Blast pure air in the enzymatic vessel and can effectively suppress the increment of anaerobic bacteria, bacterial number in the control enzymolysis liquid.
The present invention has the following advantages and acts on: (1) adds calcium salt under suitable temperature, can effectively activate the protease in the anchovy body, reduces the addition of exogenous enzymes, has saved production cost; (2) by to hydrolysis temperature, pH value, protease enzyme, enzyme dosage, reach the optimization that feeds conditions such as amount of fresh air, reach the degree of depth enzymolysis to anchovy albumen, the albumen powder delicate flavour of producing is good, and bitter taste is few; (3) behind the adjustment purifying process, can make the Premium Features protein product; (4) being rich in active peptide, carnosine, amino acid, nucleotides, vitamin and trace element in the anchovy protein powder, is good marine organisms goods.
The preparation process of one: one concrete anchovy protein powder of embodiment is:
1, anchovy is put into the rinse bath that conveyer belt is housed, cleaning screen is selected rotten fish and trash fish etc.;
2, take by weighing the cleaned anchovy of 200kg, cut with cutmixer and become to waste shape;
3, blend tank is put in the fish gruel, added the 200kg clear water, the rotten slurry of the adult fish that stirs;
4, the rotten stock pump of fish is gone in the enzymatic vessel, start mixer, mixing speed is 60r/m, feeds steam in chuck, makes to be warming up to 55 ℃ when 30min, and the volume of used enzymatic vessel is 500l;
5, after temperature reaches, regulate the pH value to 6.5 of the rotten slurry of fish, will count rotten 0.06% the food-grade calcium chloride of weighing of fish with calcium ion again and add suitable quantity of water dissolving back and add in the enzymatic vessel, open breather pipe to wherein blasting pure air, insulation self-dissolving 3hr;
6, the time is regulated the neutral proteinase that pH value to 7 adds 200g again to the back, continues insulation, stirs hydrolysis 3hr down;
7, the time is regulated pH value to 8.5 to the back, adds compound protease, food flavor enzyme 600g wherein, and alkaline endo egg 200g continues insulation, stirring, air-blowing hydrolysis 24hr;
8, the time to after be warming up to 85 ℃, the insulation 15min enzyme that goes out;
9, the enzyme that goes out finishes the back and removes slag with horizontal centrifuge, and centrifuge speed is 3000r/m;
10, remove slag the back isolate Anchovy Oil with centrifugal oil-water separator, rotating speed is 7000r/m;
11, the gained enzymolysis liquid is removed bulky grain with filter;
12, gained filter back liquid filters decolouring with activated-charcoal column and removes raw meat;
13, gained filter back liquid molecular cut off is the ultrafiltration membrance filter of 20000D, removes the undecomposed albumen of big molecule;
14, gained filter back liquid carries out vacuum and concentrates under 60 ℃ of temperature, is concentrated to solid content and is to stop in 25% o'clock;
15, the spray-dried albumen powder that gets of concentrate, the EAT of spray dryer is 190 ℃, leaving air temp is 90 ℃, obtains the anchovy protein powder of 20kg after the drying;
16, under dry environment, pack high-grade anchovy protein powder.
Embodiment two: the preparation process of the anchovy protein powder that another is concrete is:
1, anchovy is put into the rinse bath that conveyer belt is housed, cleaning screen is selected rotten fish and trash fish etc.;
2, take by weighing the cleaned anchovy of 200kg, cut with cutmixer and become to waste shape;
3, put into blend tank, add the 300kg clear water, stir;
4, pump in the enzymatic vessel that volume is 500l, stir and be warming up to 55 ℃ with 28min;
5, regulate pH=6.5, adding accounts for rotten 0.1% the food-grade calcium chloride that weighs of fish, insulation 3hr in calcium ion;
6, regulate pH=8.5, add the alkali protease of 600g and the flavor protease of 1200g, 50 ℃ of temperature controls blast pure air, under agitation continue hydrolysis 8hr, and mixing speed is 60r/m;
7, be warming up to 85 ℃, keep the 15min enzyme that goes out;
8, after horizontal centrifuge removes slag, isolate Anchovy Oil with oil-water separator again, rotating speed is 7000rpm;
9, enzymolysis liquid is removed bulky grain with cloth envelop collector;
10, filter back liquid vacuum concentrates, and 60 ℃ of temperature, solid content are 25%;
11, the salt that adds 3kg, converted starch 6kg, glucose 2.4kg, wood sugar 0.3kg after stirring, crosses colloid mill;
12, transfer pH=7.0, be warmed up to 120 ℃ and be incubated 1.5hr again;
13, spray-drying gets albumen powder, and the spray dryer EAT is 190 ℃, and leaving air temp is 90 ℃;
14, under dry environment, pack through the anchovy protein powder 30kg of seasoning.
Embodiment three: the preparation process of the anchovy protein powder that another is concrete is:
1, anchovy is put into the rinse bath that conveyer belt is housed, cleaning screen is selected rotten fish and trash fish etc.;
2, take by weighing the cleaned anchovy of 200kg, cut with cutmixer and become to waste shape;
3, put into blend tank, add the 200kg clear water, stir;
4, pumping into volume is in the 500l enzymatic vessel, stirs and is warming up to 50 ℃ with 30min;
5, adjusting pH=8.5, and adding accounts for raw material and weighs 0.02% ion (using food-grade calcium chloride), stirs, is incubated 3 hours;
6, regulate enzymolysis liquid pH=7.0, add 0.3% neutral proteinase, 55 ℃ of temperature controls blast fresh pure air, under agitation continue hydrolysis 6 hours, and mixing speed is 60r/m;
7, be warming up to 85 ℃, keep the 15min enzyme that goes out;
8, horizontal centrifuge removes slag, and rotating speed is 3000r/m;
9, the centrifugal Anchovy Oil that gets of disk centrifuge, rotating speed is 7000r/m;
10, enzymolysis liquid is removed bulky grain with cloth envelop collector;
11, filter back liquid vacuum concentrates, 60 ℃ of thickening temperatures, and stopping solid content is 26%;
12, spray-drying gets anchovy protein powder, and the EAT of spray dryer is 200 ℃, and leaving air temp is 90 ℃;
13, under dry environment, pack plain edition anchovy protein powder 18kg.
Claims (7)
1. the preparation method of an anchovy protein powder, earlier with pulverize after the anchovy cleaning the fish gruel, again the fish gruel is added the exogenous enzymes hydrolysis, after the hydrolysis to thing go out enzyme, remove slag, degreasing, final drying gets protein powder, it is characterized in that doing the endogenous enzymes hydrolysis earlier before adding the exogenous enzymes hydrolysis, and the step of endogenous enzymes hydrolysis is: (1) adds water with the fish gruel and is warmed up to 50～55 ℃, (2) add water-soluble Ca salt and regulate enzymolysis liquid pH value to 6.5～8.5, be incubated 3hr with the hydrolysis of interior end endogenous enzymes.
2. the preparation method of anchovy protein powder as claimed in claim 1, it is characterized in that said is 1: 1～1.5 in the rotten mixed proportion with water of endogenous enzymes hydrolysis macrura reevesii, mixes during intensification and reach predetermined temperature in 30min.
3. the preparation method of anchovy protein powder as claimed in claim 1, it is rotten heavy by 0.05～0.1% that the amount that it is characterized in that the said water-soluble Ca salt that is added when the endogenous enzymes hydrolysis is counted fish with calcium ion.
4. the preparation method of anchovy protein powder as claimed in claim 1, it is characterized in that the said pure air that also blasts in hydrolyzation system when the endogenous enzymes hydrolysis, said pure air is to filter the filtrated air that meets the food processing standard that the back obtains by air cleaner.
5. as the preparation method of claim 1 or 2 or 3 or 4 described anchovy protein powders, it is characterized in that the said step that adds the exogenous enzymes hydrolysis is: (1) adding is 0～0.3% inscribe neutral proteinase by the rotten mass ratio of fish, blast pure air, under agitation continue hydrolysis 3～48hr; (2) add compound protease, compound protease is by circumscribed flavor protease and the inscribe alkali protease is composite forms, and food flavor enzyme accounts for that fish is rotten to weigh 0～0.6%, and it is rotten heavy by 0～0.3% that alkali protease accounts for fish, blasts pure air, under agitation continues hydrolysis 3～48hr; The pH value of hydrolyzation system is 6.5～8.5, and temperature is controlled to be 45～65 ℃.
6. as the preparation method of claim 1 or 2 or 3 or 4 described anchovy protein powders, it is characterized in that the said back of removing slag also has the enzymolysis liquid purification procedures, is active carbon to be added to stir in the enzymolysis liquid remove by filter active carbon and other large granular impurities with cloth bag again; Or it is enzymolysis liquid is first after bag filter and activated-charcoal column filtration.
7. the preparation method of anchovy protein powder as claimed in claim 6 is characterized in that purification procedures comprises that also be the ultrafiltration membrance filter of 20000D again through molecular cut off after liquid is cooled to below 50 ℃ after the filter.
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| CN102318721A (en) * | 2011-06-16 | 2012-01-18 | 天津科技大学 | Preparation method of deodorized fish protein powder |
| CN102318721B (en) * | 2011-06-16 | 2013-05-01 | 天津科技大学 | Preparation method of deodorized fish protein powder |
| CN102423056A (en) * | 2011-12-14 | 2012-04-25 | 佛山市海天(高明)调味食品有限公司 | Preparation method for low ammonium salt fishery product enzymolysis liquid |
| CN102423056B (en) * | 2011-12-14 | 2013-04-24 | 佛山市海天(高明)调味食品有限公司 | Preparation method for low ammonium salt fishery product enzymolysis liquid |
| CN102499318A (en) * | 2011-12-19 | 2012-06-20 | 西华大学 | Fresh water fish hydrolyzed protein powder and preparation method thereof |
| CN103202383A (en) * | 2013-05-07 | 2013-07-17 | 山东瀚龙生物科技有限公司 | Ready-to-eat fish meat protein power and preparation method thereof |
| CN103211199A (en) * | 2013-05-13 | 2013-07-24 | 武汉梁子湖水产品加工有限公司 | Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation |
| CN103211199B (en) * | 2013-05-13 | 2014-09-24 | 武汉梁子湖水产品加工有限公司 | Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation |
| CN103937864A (en) * | 2014-04-26 | 2014-07-23 | 中国海洋大学 | Active polypeptide separated from anchovy |
| CN103937864B (en) * | 2014-04-26 | 2016-01-13 | 中国海洋大学 | A kind of active polypeptide be separated from anchovy |
| CN104223116A (en) * | 2014-07-23 | 2014-12-24 | 广州晶晶生物科技有限公司 | Natural nano amino acid composition and preparation method and application thereof |
| CN104223116B (en) * | 2014-07-23 | 2016-01-20 | 广州晶晶生物科技有限公司 | Natural nano amino acid composition and its preparation method and application |
| CN104543920A (en) * | 2014-12-05 | 2015-04-29 | 浙江省海洋水产研究所 | Preparation method of anchovy dry-powder condiment |
| CN104738303A (en) * | 2015-02-28 | 2015-07-01 | 江苏高科物流科技股份有限公司 | Extraction method capable of improving protein component |
| CN106031399A (en) * | 2015-03-13 | 2016-10-19 | 中国海洋大学 | Method for preparation of water-soluble protein powder by using mixed solid state fermentation of anchovy and soybean meal |
| US9974321B2 (en) | 2015-04-30 | 2018-05-22 | China National Research Institute Of Food And Fermentation Industries | Fish protein oligopeptide with low allergenicity and slight fishiness and industrial preparation method and application thereof |
| CN104789622A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Low-sensitization low-fishy-smell fish protein peptide whole powder, and industrialized preparation method and application thereof |
| CN104789622B (en) * | 2015-04-30 | 2019-03-26 | 中国食品发酵工业研究院 | A kind of full powder of the low fishy smell fish protein peptide of low irritability and its industrialized process for preparing and application |
| CN104830936A (en) * | 2015-04-30 | 2015-08-12 | 中国食品发酵工业研究院 | Hypoallergenic low fishy smell fish protein oligopeptide, and industrial preparation method and application thereof |
| 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 |
| CN107028180A (en) * | 2017-05-08 | 2017-08-11 | 磐安富晟食品科技有限公司 | It is a kind of to strengthen the Optimization of Low Value Fish Protein powder being immunized and its process technology |
| 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 |
| CN107319093A (en) * | 2017-06-01 | 2017-11-07 | 慈溪创璞食品科技有限公司 | A kind of processing method for digesting fish soluble slurry protein powder |
| CN107361194A (en) * | 2017-06-01 | 2017-11-21 | 慈溪创璞食品科技有限公司 | A kind of processing method of the molten slurry of biological enzymolysis fish |
| CN107299126A (en) * | 2017-06-20 | 2017-10-27 | 兰溪市哥特生物技术有限公司 | The preparation method of mackerel albumen powder |
| CN107502640A (en) * | 2017-07-11 | 2017-12-22 | 浙江丰宇海洋生物制品有限公司 | A kind of purposes of albumen powder product using the molten slurry production of fish |
| CN107439785A (en) * | 2017-07-11 | 2017-12-08 | 浙江丰宇海洋生物制品有限公司 | One kind hydrolysis fish soluble slurry protein powder |
| CN107259064A (en) * | 2017-07-11 | 2017-10-20 | 浙江丰宇海洋生物制品有限公司 | A kind of production method for hydrolyzing fish soluble slurry protein powder |
| CN108977424A (en) * | 2018-08-02 | 2018-12-11 | 山东隆科特酶制剂有限公司 | A kind of catabolic enzyme preparation of the molten slurry of anchovy fish and its application |
| CN109566745A (en) * | 2018-12-26 | 2019-04-05 | 温州科技职业学院 | The processing technology of fish protein peptide milk beverage |
| CN109566746A (en) * | 2018-12-26 | 2019-04-05 | 温州科技职业学院 | The processing technology of anchovy albumen milk |
| CN113122447A (en) * | 2020-01-16 | 2021-07-16 | 杭州康源食品科技有限公司 | Sea cucumber peptide for repairing damaged gastric mucosa and preparation method and application thereof |
| CN113122447B (en) * | 2020-01-16 | 2023-09-12 | 杭州康源食品科技有限公司 | Sea cucumber peptide for repairing damaged gastric mucosa and preparation method and application thereof |
| CN111493205A (en) * | 2020-04-28 | 2020-08-07 | 广东海洋大学 | Fish protein hydrolysate and preparation method thereof |
| CN113174420A (en) * | 2021-04-23 | 2021-07-27 | 中海海洋科技股份有限公司 | Preparation method of high-yield marine fish oligopeptide product |
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