CN103202383B - Ready-to-eat fish meat protein power and preparation method thereof - Google Patents
Ready-to-eat fish meat protein power and preparation method thereof Download PDFInfo
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Abstract
The invention discloses ready-to-eat fish meat protein power, and belongs to the field of aquatic product processing. The ready-to-eat fish meat protein power is obtained by cooking fish meat of seawater fish at high temperature and high pressure, pouring a fat-containing solution on the upper layer, then adding water, performing enzymolysis on the fish meat respectively by using neutral proteinase and flavourzyme, performing centrifugating after the enzymolysis is finished, desalting supernate obtained by centrifugating to obtain desalted supernate, adding water into precipitates obtained by centrifugating, performing enzymolysis on the precipitates by using papain to obtain fish protein zymolyte, finally mixing the desalted supernate and the fish protein zymolyte, and homogenizing, concentrating, spraying and drying the mixture to obtain the ready-to-eat fish meat protein power. The invention also discloses a method for preparing the ready-to-eat fish meat protein power. The ready-to-eat fish meat protein power is high in protein content and high in polypeptide content and is high in dissolvability and convenient to eat; and furthermore, the preparation method is low in energy consumption and low in production cost.
Description
Technical field
The invention belongs to aquatic food manufacture field, be specifically related to a kind of instant fish protein powder, and the preparation method of this instant fish protein powder.
Background technology
Fish protein is a kind of high-quality protein, its protein content higher than or approach the protein content of thin pork, and in the flesh of fish, fat content is lower, and take unrighted acid as main, in addition, in the flesh of fish, contain abundant lysine, therefore, the flesh of fish is the ideal protein sources of the mankind.Especially the area take paddy rice and wheat as staple food for China, in eating patterns, increases the ratio of fish protein, is the effective way that improves proteinaceous nutrient in food.
Along with the raising of resident living level, increasing to the demand of aquatic products, also more and more higher to the requirement of its quality.Aquatic livestock contains abundant animal protein and the necessary trace element of multiple human body, and brain development, intellectual development and raising human immunologic function to people are the sources of indispensable nutrition.The overall trophic level of aquatic livestock is higher than terraria, and its containing calorie low, quite favored by people.Along with the quickening of work, rhythm of life, people increase greatly to the demand of the convenience through intensive processing, instant, health and polytrophic aquatic food.But the fish-bone containing in the flesh of fish and fishbone, affect the consumption of people to fish.Therefore, utilize flesh of fish exploitation to be applicable to the instant fish protein product without fish-bone, fishbone of different crowd, meet the demand of people to fish protein, by the developing direction that is aquatic products intensive processing.
At present, be mainly directly the flesh of fish to be processed to the research and development of processed fish meat products, as fish meat sausage, fish ball, fish cake etc., absorbing of its nutrition is subject to certain restrictions, and especially cannot meet the nutritional need of infant for fish protein.Another is to utilize complex enzyme first to carry out enzymolysis to fish protein to the utilization of fish protein, then be processed into fish protein powder (seeing patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)), but, there are the following problems for this fish protein powder: complex enzyme is once added in fish protein powder prepared in flesh of fish slurry to polypeptide ratio lower, product dissolubility is lower; Next, the ratio of adding water when preparation flesh of fish slurry is higher, is generally 3-5 times of the flesh of fish, and while producing fish protein powder, energy consumption is larger; In addition, when enzymolysis, in order to control pH, add certain acid or alkali, in product, ash content is higher.Therefore, also need to make improvements.Through retrieval, do not have to find fish protein to carry out the method that substep enzymolysis is prepared fish protein powder.
Summary of the invention
The object of the invention is to provide a kind of instant fish protein powder.This instant fish protein powder is of high nutritive value, and protein content is more than 89%, and content of peptides is high, and secondly, dissolubility is good, instant.
Another object of the present invention is to provide the preparation method of above-mentioned instant fish protein powder.
A kind of instant fish protein powder of the present invention, is prepared as follows:
(1), water cleans seawater and produces the fish body of fish, removes fish head, tail and internal organ; Then clean blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish;
(2), to the water that adds 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, then boiling 5～10min under high temperature, high pressure, outwells the fatty solution in upper strata; Add again the water of 0.5～1 times of flesh of fish weight, must oppress slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 condition, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease that is equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 condition, carry out enzyme digestion reaction 0.25～0.5h, then be incubated 3～5min at 90～95 ℃; Then centrifugal 3～6min under room temperature, 3000～4000g condition, obtains supernatant and sediment; Gained supernatant carries out desalination by ion exchange resin, obtains desalination supernatant;
(4) to the water that adds 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress slurry II, then in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate, under 45～50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.25～0.50h, at 90～95 ℃, be incubated 3～5min again, obtain fish protein zymolyte;
(5) the fish protein zymolyte of the desalination supernatant of step (3) gained and step (4) gained is mixed, through homogeneous, concentrated, spraying is dry, obtains instant fish protein powder.
Seawater described in above-mentioned instant fish protein powder step (1) produces fish and refers to cod or Spanish mackerel etc.
High pressure described in above-mentioned instant fish protein powder step (2) refers to 2 atmospheric pressure.
High temperature described in above-mentioned instant fish protein powder step (2) refers to 121 ℃.
PH value described in above-mentioned instant fish protein powder step (3) regulates with NaOH and the NaCl of 1M.
The preparation method of above-mentioned instant fish protein powder, comprises the steps:
(1), water cleans seawater and produces the fish body of fish, removes fish head, tail and internal organ; Then clean blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish;
(2), to the water that adds 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, then boiling 5～10min under high temperature, high pressure, outwells the fatty solution in upper strata; Add again the water of 0.5～1 times of flesh of fish weight, must oppress slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 condition, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease that is equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 condition, carry out enzyme digestion reaction 0.25～0.5h, then be incubated 3～5min at 90～95 ℃; Then centrifugal 3～6min under room temperature, 3000～4000g condition, obtains supernatant and sediment; Gained supernatant carries out desalination by ion exchange resin, obtains desalination supernatant;
(4) to the water that adds 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress slurry II, then in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate, under 45～50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.25～0.50h, at 90～95 ℃, be incubated 3～5min again, obtain fish protein zymolyte;
(5) the fish protein zymolyte of the desalination supernatant of step (3) gained and step (4) gained is mixed, through homogeneous, concentrated, spraying is dry, obtains instant fish protein powder.
Seawater described in above-mentioned preparation method's step (1) produces fish and refers to cod or Spanish mackerel etc.
High pressure described in above-mentioned preparation method's step (2) refers to 2 atmospheric pressure.
High temperature described in above-mentioned preparation method's step (2) refers to 121 ℃.
PH value described in above-mentioned preparation method's step (3) regulates with NaOH and the NaCl of 1M.
The instant fish protein powder of the present invention can be used as food additives for the production of functional food.
Compared with prior art, the advantage that the present invention has and beneficial effect: the protein content of (1), the instant fish protein powder of the present invention is high, and its protein content is up to more than 89%; The rate of recovery of its protein is high, can reach more than 97%.(2), the present invention adopt substep enzymolysis, its polypeptide content is high, wherein fish protein content of peptides can reach 50～60%.(3), the instant fish protein powder dissolubility of the present invention is good, Heat stability is good, excellent flavor.(4), the content of ashes of the instant fish protein powder of the present invention is low.The present invention adopts food-grade albumen enzyme (papain, neutral proteinase and flavor protease), under temperate condition, through appropriate substep zymolysis technique, then carry out desalination by ion exchange resin, the content of ashes of the fish protein powder of acquisition is starkly lower than like product.(5), preparation method of the present invention is simple, amount of water when enzymolysis only has heavy 0.5～1.0 times of flesh of fish slurry, production cost and energy consumption are lower, energy consumption aspect can save 20% than existing production method, is energy saving and environment friendly production.
The specific embodiment
The preparation of the instant fish protein powder of embodiment 1 the present invention
Carry out as follows:
(1), select the cod of thawing, water clean fish body, removes fish head, tail and internal organ, then cleans blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish.
(2), get 100 grams of the flesh of fish, in the flesh of fish, add the water of 100 grams, at the lower boiling 5min of high temperature, high pressure (2 atmospheric pressure, 121 ℃), outwell the fatty solution in upper strata; Add again 80 grams of water, must oppress slurry I.
(3), to adding neutral proteinase in flesh of fish slurry I, (neutral proteinase is purchased from the magnificent prosperous and powerful Bioisystech Co., Ltd in east, Beijing, as follows) 0.10 gram, under 50 ℃, pH7.0 condition, carry out enzymolysis 0.25h, and then (flavor protease is purchased from Novozymes company of Denmark to add flavor protease, as follows) 0.15 gram, under 45 ℃, pH6.3 condition, carry out enzyme digestion reaction 0.25h, at 95 ℃, be incubated 3min again, then centrifugal 3min under room temperature, 4000g condition, obtains supernatant and 28 grams of sediments; Gained supernatant carries out desalination by ion exchange resin, obtains 150 grams of desalination supernatants.
(4), to the water that adds 14 grams in the sediment of step (3) gained, must oppress slurry II, (papain is purchased from Nanning Jie Woli biological products Co., Ltd to add papain to flesh of fish slurry II, as follows) 0.02 gram, under 45 ℃, pH7.0 condition, carry out enzyme digestion reaction 0.50h, at 95 ℃, be incubated 3min again, obtain fish protein zymolyte.
(5), the desalination supernatant of step (3) gained is mixed with the fish protein zymolyte of step (4) gained, through homogeneous, concentrated, spraying is dry, obtains 18.1 grams of instant fish protein powders.
The preparation of the instant fish protein powder of embodiment 2 the present invention
(1), select the Spanish mackerel of thawing, water clean fish body, removes fish head, tail and internal organ, then cleans blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish.
(2), get 200 grams of the flesh of fish, in the flesh of fish, add 200 grams of water, through high pressure-temperature (2 atmospheric pressure, 121 ℃) boiling 8min, outwell the fatty solution in upper strata; Add again 200 grams of water, must oppress slurry I.
(3), in flesh of fish slurry I, add 0.15 gram of neutral proteinase, under 50 ℃, pH6.8 condition, carry out enzymolysis 0.5h, and then add 0.20 gram of flavor protease, under 45 ℃, pH6.2 condition, carry out enzyme digestion reaction 0.25h, at 95 ℃, be incubated 4min again, then centrifugal 5min under room temperature, 3500g condition, obtains supernatant and 58 grams of sediments; Gained supernatant carries out desalination by ion exchange resin, obtains 340 grams of desalination supernatants.
(4) add 40 grams of water to the sediment of step (3) gained, must oppress slurry II, add 0.04 gram of papain to flesh of fish slurry II, under 50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.30h, at 95 ℃, be incubated 3min again, obtain fish protein zymolyte.
(5) the desalination supernatant of step (3) gained is mixed with the fish protein zymolyte of step (4) gained, through homogeneous, concentrated, spraying is dry, obtains 36.0 grams of instant fish protein powders.
The preparation of the instant fish protein powder of embodiment 3 the present invention
Carry out as follows:
(1), select the cod of thawing, water clean fish body, removes fish head, tail and internal organ, then cleans blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish.
(2), get 1000 grams of the flesh of fish, in the flesh of fish, add 500 grams of water, through high pressure, high temperature (2 atmospheric pressure, 121 ℃) boiling 10min, outwell the fatty solution in upper strata, then add 1000 grams of water, must oppress and starch I.
(3), in flesh of fish slurry I, add 0.5 gram of neutral proteinase, under 50 ℃, pH7.3 condition, carry out enzymolysis 0.3h, and then add 1.0 grams of flavor proteases, under 50 ℃, the condition of pH6.6, carry out enzyme digestion reaction 0.25h, then be incubated 5min at 90 ℃; Then centrifugal 5min under room temperature, 3000g condition, obtains supernatant and 275 grams of sediments; Gained supernatant carries out desalination by ion exchange resin, obtains 1720 grams of desalination supernatants.
(4), to the water that adds 140 grams in the sediment of step (3) gained, make flesh of fish slurry II, add 0.2 gram of papain to flesh of fish slurry II, under 50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.30h, at 95 ℃, be incubated 3min again, obtain fish protein zymolyte.
(5), the desalination supernatant of step (3) gained is mixed with the fish protein zymolyte of step (4) gained, through homogeneous, concentrated, spraying is dry, obtains 185 grams of instant fish protein powders.
The comparative determination tests such as the protein content of the instant fish protein powder of embodiment 4 the present invention
(1) test material:
(1) the instant fish protein powder that prepared by the instant fish protein powder of the present invention: embodiment 1, embodiment 2 and embodiment 3.
(2) contrast 1: take cod as raw material, according to patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)) fish protein powder prepared of disclosed method.
(3) contrast 2: take Spanish mackerel as raw material, according to patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)) fish protein powder prepared of described method.
(2) mensuration project: protein content, content of peptides, protein recovery, ash content
(3) assay method:
(1) mensuration of protein content in fish protein powder:
Adopt the Kjeldahl's method in GB5009.5-2010 to carry out protein determination.Take fish protein powder 0.2g and put into digest tube, in digest tube, add the 10ml concentrated sulfuric acid, 0.3～0.5g catalyst, on digest tube, put a little funnel, putting into disappears boils stove and disappears and boil, and is first warming up to 280 ℃, keep 30min, then be warming up to 400 ℃ disappear and boil and be light green color to solution till.The semi-automatic kjeldahl apparatus distillation of the cooling rear use of postdigestive sample, finally uses the hydrochloric acid solution titration of the 0.1mol/L of Accurate Calibration.Calculate according to the following formula:
Crude protein P(%)=N(%) × C
Wherein M is standard acid molar concentration (mol/L), and W is example weight (g), V
0for blank sample titrimetric standard acid consumption (ml), V is sample titrimetric standard acid consumption (ml), and C is crude protein conversion coefficient (6.38).The results are shown in Table 1.
(2) mensuration of the protein yield of fish protein powder: calculate according to the following formula: the content x100% of protein in the content of protein in protein yield (%)=fish protein powder/flesh of fish slurry (the rotten slurry of fish).The results are shown in Table 1.
(3) ash determination in fish protein powder:
Adopt the dry ashing method in GB5009.4-2010 to measure content of ashes, the results are shown in Table 1.
(4) determining content of peptides in fish protein powder:
By fish protein powder sample with distilled water diluting to finite concentration (content of peptides containing in 1mL sample is 0-0.4mg).Get 2.5mL sample solution, add trichloroacetic acid (TCA) aqueous solution of 2.5mL10% (w/v), mix, leave standstill 20min, then centrifugal 10min under 3500r/min.Get the above-mentioned solution of 1.0mL and be placed in test tube, add biuret reagent 4.0mL, mix, 60 ℃ of water-bath colour developing 5min, the centrifugal 10min of 2000r/min.Get supernatant and under 310nm, measure OD value, reference standard curve (with the glutathione standard liquid production standard curve of 0-0.4mg/mL) is tried to achieve the peptide concentration (mg/mL) in sample solution, and then can try to achieve content of peptides in sample.Its computing formula is:
Total protein concentration × 100 in polypeptide amount/fish protein powder in content of peptides in fish protein powder (%)=fish protein powder.The results are shown in Table 1.
The contrast such as the instant fish protein powder protein content of table 1. the present invention detects result of the test
| Sample source | Protein content | Content of peptides | Content of ashes | Protein recovery |
| Embodiment 1 | 93.3% | 50.2% | 1.6% | 97.5% |
| Embodiment 2 | 93.8% | 50.5% | 1.5% | 97.8% |
| Embodiment 3 | 93.6% | 49.8% | 1.4% | 98.2% |
| Contrast 1 | 90.7% | 33.3% | 2.5% | 95.8% |
| Contrast 2 | 91.2% | 33.8% | 2.4% | 95.7% |
As known from Table 1, the instant fish protein powder that the embodiment of the present invention 1, embodiment 2 and embodiment 3 adopt multienzyme substep enzyme solution to prepare, its protein content, content of peptides, protein recovery are all apparently higher than contrast 1 and contrast 2, and the content of ashes in the instant fish protein powder of the present invention is simultaneously starkly lower than contrast 1 and contrast 2.The above results explanation, compared with the fish protein powder of processing gained with the complex enzyme with proportionally 3 kinds of enzymes being mixed, the present invention has the advantages such as protein content is high, protein recovery is high, content of peptides is high, content of ashes is low with the instant fish protein powder that 3 kinds of enzyme substeps carry out enzymolysis gained.Meanwhile, because its micromolecular content of peptides is high, its corresponding dissolubility is also high, and has improved its heat endurance.
Claims (4)
1. an instant fish protein powder, is characterized in that being prepared as follows:
(1), water cleans seawater and produces the fish body of fish, removes fish head, tail and internal organ; Then clean blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish; Described seawater produces fish and refers to cod or Spanish mackerel;
(2), to the water that adds 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, then boiling 5～10min under high temperature, high pressure, outwells the fatty solution in upper strata; Add again the water of 0.5～1 times of flesh of fish weight, must oppress slurry I; Described high pressure refers to 2 atmospheric pressure; Described high temperature refers to 121 ℃;
(3), in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 condition, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease that is equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 condition, carry out enzyme digestion reaction 0.25～0.5h, then be incubated 3～5min at 90～95 ℃; Then centrifugal 3～6min under room temperature, 3000～4000g condition, obtains supernatant and sediment; Gained supernatant carries out desalination by ion exchange resin, obtains desalination supernatant;
(4), to the water that adds 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress slurry II, then in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate, under 45～50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.25～0.50h, at 90～95 ℃, be incubated 3～5min again, obtain fish protein zymolyte;
(5), the fish protein zymolyte of the desalination supernatant of step (3) gained and step (4) gained is mixed, through homogeneous, concentrated, spraying is dry, obtains instant fish protein powder.
2. according to instant fish protein powder claimed in claim 1, it is characterized in that the NaOH of the 1M of the pH value described in its step (3) and NaCl regulate.
3. the preparation method of instant fish protein powder claimed in claim 1, is characterized in that comprising the steps:
(1), water cleans seawater and produces the fish body of fish, removes fish head, tail and internal organ; Then clean blood stains in fish surface, chamber with circulating water, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, obtain the flesh of fish; Described seawater produces fish and refers to cod or Spanish mackerel;
(2), to the water that adds 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, then boiling 5～10min under high temperature, high pressure, outwells the fatty solution in upper strata; Add again the water of 0.5～1 times of flesh of fish weight, must oppress slurry I; Described high pressure refers to 2 atmospheric pressure; Described high temperature refers to 121 ℃;
(3), in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 condition, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease that is equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 condition, carry out enzyme digestion reaction 0.25～0.5h, then be incubated 3～5min at 90～95 ℃; Then centrifugal 3～6min under room temperature, 3000～4000g condition, obtains supernatant and sediment; Gained supernatant carries out desalination by ion exchange resin, obtains desalination supernatant;
(4), to the water that adds 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress slurry II, then in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate, under 45～50 ℃, pH6.0～7.5 condition, carry out enzyme digestion reaction 0.25～0.50h, at 90～95 ℃, be incubated 3～5min again, obtain fish protein zymolyte;
(5), the fish protein zymolyte of the desalination supernatant of step (3) gained and step (4) gained is mixed, through homogeneous, concentrated, spraying is dry, obtains instant fish protein powder.
4. according to preparation method claimed in claim 3, it is characterized in that the NaOH of the 1M of the pH value described in its step (3) and NaCl regulate.
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| CN104082520B (en) * | 2014-07-16 | 2016-06-01 | 常熟理工学院 | A kind of low value marine fish Gly-His-Lys and its preparation method and application |
| CN104115989A (en) * | 2014-07-16 | 2014-10-29 | 常熟理工学院 | Marine fish peptide powder, preparation method and applications thereof |
| CN104543920B (en) * | 2014-12-05 | 2016-12-07 | 浙江省海洋水产研究所 | A kind of preparation method of dried fish powder flavourings |
| 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 |
| 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 |
| CN107853621A (en) * | 2017-11-08 | 2018-03-30 | 山东好当家海洋发展股份有限公司 | A kind of preparation method of butterfish ready-to-eat food |
| CN109221597A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of preparation method of river Puffer fish low fat albumen powder |
| CN109567208A (en) * | 2019-01-04 | 2019-04-05 | 广东海洋大学 | Enteral nutrition preparation and its preparation method and application containing marine bioactivity polysaccharide |
| CN112970997A (en) * | 2021-04-02 | 2021-06-18 | 汕尾市五丰海洋生物科技有限公司 | Preparation method of selenoprotein powder and selenoprotein tablet |
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| JP3094090B2 (en) * | 1998-06-01 | 2000-10-03 | 憲司 中村 | Sponge animal protein hydrolyzate and method for producing the same |
| CN1271939C (en) * | 2004-03-25 | 2006-08-30 | 华南理工大学 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
| CN101897380A (en) * | 2009-06-01 | 2010-12-01 | 浙江兴业集团有限公司 | Preparation method of anchovy protein powder |
| 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 |
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