CN107125770B - Method for producing fishbone peptide by utilizing fishbone - Google Patents
Method for producing fishbone peptide by utilizing fishbone Download PDFInfo
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- CN107125770B CN107125770B CN201710326656.6A CN201710326656A CN107125770B CN 107125770 B CN107125770 B CN 107125770B CN 201710326656 A CN201710326656 A CN 201710326656A CN 107125770 B CN107125770 B CN 107125770B
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 61
- 235000014347 soups Nutrition 0.000 claims abstract description 43
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 19
- 239000011575 calcium Substances 0.000 claims abstract description 19
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000005903 acid hydrolysis reaction Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000005086 pumping Methods 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000019419 proteases Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 3
- 102000004142 Trypsin Human genes 0.000 claims description 3
- 108090000631 Trypsin Proteins 0.000 claims description 3
- 235000021323 fish oil Nutrition 0.000 claims description 3
- 108010007119 flavourzyme Proteins 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 239000012588 trypsin Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 210000003195 fascia Anatomy 0.000 claims description 2
- 210000002751 lymph Anatomy 0.000 claims description 2
- 238000009966 trimming Methods 0.000 claims description 2
- 102000005158 Subtilisins Human genes 0.000 claims 1
- 108010056079 Subtilisins Proteins 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000002773 nucleotide Substances 0.000 abstract description 3
- 125000003729 nucleotide group Chemical group 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 21
- 239000002639 bone cement Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 12
- 238000010257 thawing Methods 0.000 description 12
- 241000277275 Oncorhynchus mykiss Species 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 208000007536 Thrombosis Diseases 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 108091005658 Basic proteases Proteins 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- GOJUJUVQIVIZAV-UHFFFAOYSA-N 2-amino-4,6-dichloropyrimidine-5-carbaldehyde Chemical group NC1=NC(Cl)=C(C=O)C(Cl)=N1 GOJUJUVQIVIZAV-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229940119224 salmon oil Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for producing fish bone peptide by using fish bones, which comprises the steps of pretreating raw material fish bones, performing enzymolysis on protein, performing acid hydrolysis, extracting under normal pressure, filtering, separating, concentrating, homogenizing, filling and storing and the like, and compared with the traditional soup cooking method, the method has the beneficial effects that: the protein in the fishbone is fully hydrolyzed by enzymolysis, acid hydrolysis and normal pressure extraction, so that the effective components such as amino acid, bone peptide nucleotide and the like are fully dissolved out; calcium in the fishbone is dissolved into the bone soup during acid hydrolysis, and is finally effectively extracted, so that the nutrient content of the bone peptide is improved.
Description
Technical Field
The invention relates to a method for producing fish bone peptide, in particular to a method for producing fish bone peptide by using fish bone, belonging to the technical field of health care products.
Background
The fish can generate 15 to 20 percent of fishbone in the whole weight of the fish in the processing and production process. The fishbone is directly discarded in production, which easily causes environmental pollution and serious waste; or the product is simply processed into animal feed or fertilizer, and the added value of the product is low. The main components of the fishbone are protein, fat, water and ash (mainly Ca, Fe, Zn, Mg, P and other components), wherein the contents of collagen components and calcium are very high, and the fish bone calcium is a good resource for developing fishbone calcium products and fish collagen.
In traditional health preservation, bone soup or fish soup is often drunk to supplement calcium. Therefore, the traditional health care holds that the calcium contained in the bone can be decocted into the soup by decocting the bone into the soup, and the effect of supplementing the calcium is achieved by drinking the soup. However, calcium in the fishbone exists in the form of hydroxyapatite and calcium phosphate, and the calcium component cannot be effectively leached out by water in the decoction process. Therefore, the fish bone soup has poor calcium supplementing effect.
Therefore, there is a need to develop a method for efficiently extracting calcium and collagen from fish bones to improve the utilization of nutrients in fish bones.
Disclosure of Invention
Aiming at the defects of the existing utilization method of the fishbone, the invention provides a method for producing fishbone peptide by utilizing the fishbone.
The technical scheme for solving the technical problems is as follows:
a method for producing fish bone peptide by using fish bones is characterized by comprising the following steps:
1) pretreatment of raw materials: removing lymph and fascia on the surface of the fishbone, trimming, cleaning with clear water, draining water, grinding the fishbone into fishbone paste, and adding water accounting for 30-35% of the weight of the fishbone in the grinding process;
2) enzymolysis: adding the fishbone paste obtained in the step 1) into an enzymolysis extraction tank containing water, starting stirring, heating to 50-55 ℃, adding protease into the enzymolysis extraction tank, and carrying out heat preservation and enzymolysis;
3) acid hydrolysis: adding citric acid into the mixture obtained in the step 2) to adjust the pH value to 2-5, and continuing stirring to further extract calcium in the fishbone;
4) extracting under normal pressure: heating the mixture obtained in the step 3) to 95-98 ℃, and then preserving heat for normal pressure extraction;
5) filtering and separating: pumping the extract obtained after the normal pressure extraction in the step 4) into a vibrating screen, separating bone residues from bone soup, collecting the bone soup, standing and separating, directly feeding the upper layer soup obtained after standing and separating into a concentrator, filtering the lower layer soup obtained after standing and separating to obtain fish oil and the bone soup, and pumping the bone soup into the concentrator;
6) concentration: controlling the temperature in the concentrator to be 50-75 ℃, controlling the pressure to be-0.050 to-0.095 MPa, and stopping concentrating when the solid content is concentrated to be 40-50%;
7) homogenizing: homogenizing the product obtained in the step 6) by using a colloid mill, and pumping the homogenized product into a filling machine;
8) filling and storing: filling at 85-90 deg.C, keeping the temperature for 20-30min, and storing in-18 deg.C refrigerator.
Further, the protease in the step 2) is one or a mixture of papain, flavourzyme, trypsin and alkali protease.
Further, the adding amount of the protease in the step 2) is 0.1-0.5 per mill of the weight of the fishbone.
Further, in the step 2), the mass ratio of the water to the fishbone paste is controlled to be 1: (1-2.5), and the time of heat preservation and enzymolysis is 30 min.
Further, the time of the normal pressure extraction in the step 4) is 90-180 min.
Compared with the traditional soup cooking method, the method of the invention has the beneficial effects that:
1) the protein in the fishbone is fully hydrolyzed through enzymolysis and acid hydrolysis, so that the effective components such as amino acid, bone peptide nucleotide and the like are fully dissolved out, the protease is inactivated by utilizing the high temperature of normal pressure extraction, the independent enzyme deactivation can be avoided, and more nutrition and flavor can be reserved because the temperature is mild.
2) Calcium in the fishbone is dissolved into the bone soup during acid hydrolysis, and is finally effectively extracted, so that the nutrient content of the bone peptide is improved;
3) the energy consumption is reduced, the energy and power consumption only accounts for 40-50% of that of the traditional method, the production cost is low, the production efficiency is high, and continuous and industrial production can be realized.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1:
a preparation method of rainbow trout bone peptide comprises the following steps:
1) pretreatment of raw materials: opening the box of the frozen rainbow trout bone raw material, uniformly stacking the whole bag in a plastic basket, then stacking the bag in a thawing pool, introducing thawing water, and thawing for 0.5-1 h. After thawing, the fishbone can be easily stripped in strips, the surface of the fishbone is cleaned and checked, and redundant impurities (such as redundant internal organs, black membranes and other foreign matters) are trimmed and removed, so that no residual blood clots or dirt is left on the surface of the raw material; sterilizing a bone paste mill with sterile water, starting the bone paste mill after sterilization is finished, putting the crushed fish bones into the bone paste mill to mill the fish bones into bone paste, and adding water accounting for 30 percent of the weight of the fish bone raw materials in the working process of the bone paste mill;
2) enzymolysis: loading the fishbone paste into an enzymolysis tank, then adding water which is 1-1.5 times the weight of the fishbone paste, starting stirring, keeping the stirring speed at 20-24 r/min, then starting a jacket, heating uniformly to 50 +/-2 ℃, and then adding 0.3 per mill of compound protease (wherein the weight of papain: flavourzyme is 1: 1) of the fishbone, wherein the enzymolysis time is 30 min;
3) acid hydrolysis: adding citric acid into the mixture obtained after the enzymolysis is finished to adjust the pH value to be 2, and continuously stirring for 10min to further extract calcium in the fishbone and remove the fishy smell of the fishbone;
4) extracting under normal pressure: after the acid hydrolysis is finished, uniformly heating to 95-98 ℃, and then preserving heat for normal pressure extraction for 90 min;
5) filtering and separating: after the extraction under normal pressure is finished, pumping the obtained extract into a vibrating screen to separate bone residues from bone soup; pumping the collected bone soup into a standing separation tank, directly feeding the soup on the upper layer of the standing separation tank into a concentrator through vacuum, collecting the soup on the lower emulsion layer through a container, separating the soup by using a tubular separator when at least 30 kg of the soup is collected, filtering the obtained soup by using a 200-mesh filter screen, pumping the filtered soup into a concentrated feed tank, and separately collecting the residual grease on the upper layer of the filter screen to obtain crude rainbow trout oil;
6) concentration: controlling the temperature in the concentrator at 50 deg.C and pressure at-0.050 MPa, and stopping concentrating when the solid content is 40-50%;
7) homogenizing: homogenizing the product obtained in the step 6) by using a colloid mill, and pumping the homogenized product into a filling machine;
8) filling and storing: filling at 85-90 deg.C, keeping the temperature for 20-30min, and storing in-18 deg.C refrigerator.
Example 2:
a preparation method of cod bone peptide comprises the following steps:
1) pretreatment of raw materials: opening the box of the frozen cod bone raw material, uniformly stacking the whole bag in a plastic basket, then stacking the bag in a thawing pool, introducing thawing water, and thawing for 0.5-1 h. After thawing, the fishbone can be easily stripped in strips, the surface of the fishbone is cleaned and checked, and redundant impurities (such as redundant internal organs, black membranes and other foreign matters) are trimmed and removed, so that no residual blood clots or dirt is left on the surface of the raw material; sterilizing a bone paste mill with sterile water, starting the bone paste mill after sterilization is finished, putting the crushed fish bones into the bone paste mill to mill the fish bones into bone paste, and adding water accounting for 35 percent of the weight of the fish bone raw materials in the working process of the bone paste mill;
2) enzymolysis: loading the fishbone paste into an enzymolysis tank, then adding water which is 1.5-2 times the weight of the fishbone paste, starting stirring, maintaining the stirring speed at 20-24 r/min, then starting a jacket, heating uniformly to 55 +/-2 ℃, then adding 0.1 per mill of alkaline protease of the weight of the fishbone, and carrying out enzymolysis for 30 min;
3) acid hydrolysis: adding citric acid into the mixture obtained after the enzymolysis is finished to adjust the pH value to be 5, and continuously stirring for 10min to further extract calcium in the fishbone and remove the fishy smell of the fishbone;
4) extracting under normal pressure: after the acid hydrolysis is finished, uniformly heating to 95-98 ℃, and then preserving heat for normal pressure extraction for 120 min;
5) filtering and separating: after the extraction under normal pressure is finished, pumping the obtained extract into a vibrating screen to separate bone residues from bone soup; pumping the collected bone soup into a standing separation tank, directly feeding the soup on the upper layer of the standing separation tank into a concentrator through vacuum, collecting the soup on the lower emulsion layer through a container, separating the soup by using a tubular separator when at least 30 kg of the soup is collected, filtering the obtained soup by using a 200-mesh filter screen, pumping the filtered soup into a concentrated feed tank, and separately collecting the residual grease on the upper layer of the filter screen to obtain crude cod fish oil;
6) concentration: controlling the temperature in the concentrator at 60 deg.C and pressure at-0.075 MPa, and stopping concentrating when the solid content is 40-50%;
7) homogenizing: homogenizing the product obtained in the step 6) by using a colloid mill, and pumping the homogenized product into a filling machine;
8) filling and storing: filling at 85-90 deg.C, keeping the temperature for 20-30min, and storing in-18 deg.C refrigerator.
Example 3:
a method for preparing salmon fish bone peptide comprises the following steps:
1) pretreatment of raw materials: opening the box of the frozen salmon bone raw material, uniformly stacking the whole bag in a plastic basket, then stacking the bag in a thawing pool, introducing thawing water, and thawing for 0.5-1 h. After thawing, the fishbone can be easily stripped in strips, the surface of the fishbone is cleaned and checked, and redundant impurities (such as redundant internal organs, black membranes and other foreign matters) are trimmed and removed, so that no residual blood clots or dirt is left on the surface of the raw material; sterilizing a bone paste mill with sterile water, starting the bone paste mill after sterilization is finished, putting the crushed fish bones into the bone paste mill to mill the fish bones into bone paste, and adding water accounting for 35 percent of the weight of the fish bone raw materials in the working process of the bone paste mill;
2) enzymolysis: loading the fishbone paste into an enzymolysis tank, then adding water 2-2.5 times the weight of the fishbone paste, starting stirring, maintaining the stirring speed at 20-24 r/min, then starting a jacket, heating uniformly to 50 +/-2 ℃, then adding 0.5 per mill of compound protease (trypsin: alkaline protease ═ 2: 3) of the weight of the fishbone, and carrying out enzymolysis for 30 min;
3) acid hydrolysis: adding citric acid into the mixture obtained after the enzymolysis is finished to adjust the pH value to be 5, and continuously stirring for 10min to further extract calcium in the fishbone and remove the fishy smell of the fishbone;
4) extracting under normal pressure: after the acid hydrolysis is finished, uniformly heating to 95-98 ℃, and then preserving heat for normal pressure extraction for 180 min;
5) filtering and separating: after the extraction under normal pressure is finished, pumping the obtained extract into a vibrating screen to separate bone residues from bone soup; pumping bone soup into a standing separation tank after collecting, directly feeding soup on the upper layer of the standing separation tank into a concentrator through vacuum, collecting soup on the lower emulsion layer through a container, separating by using a tubular separator when at least 30 kg of the soup is collected, filtering the obtained soup by using a 200-mesh filter screen, pumping into a concentrated feed tank, and separately collecting residual grease on the upper layer of the filter screen to obtain crude salmon oil;
6) concentration: controlling the temperature in the concentrator at 75 deg.C and pressure at-0.095 MPa, and stopping concentrating when the solid content is 40-50%;
7) homogenizing: homogenizing the product obtained in the step 6) by using a colloid mill, and pumping the homogenized product into a filling machine;
8) filling and storing: filling at 85-90 deg.C, keeping the temperature for 20-30min, and storing in-18 deg.C refrigerator.
In order to prove the technical effect of the method for producing the fishbone peptide, the contents of minerals and amino acids of the fishbone peptide from the rainbow trout and the cod fishbone peptide obtained in the examples 1 and 2 are tested, and the specific results are shown in tables 1 and 2:
TABLE 1 mineral element composition and content of rainbow trout bone peptide and cod bone peptide
TABLE 2 amino acid composition and content of rainbow trout bone peptide and cod bone peptide
As can be seen from the data in tables 1 and 2, the process can fully extract nutrients such as calcium, amino acid, nucleotide and the like in the fishbone, and the obtained fishbone peptide has comprehensive and rich nutrition and can provide enough nutrients and flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (3)
1. A method for producing fish bone peptide by using fish bones is characterized by comprising the following steps:
1) pretreatment of raw materials: removing lymph and fascia on the surface of the fishbone, trimming, cleaning with clear water, draining water, grinding the fishbone into fishbone paste, and adding water accounting for 30-35% of the weight of the fishbone in the grinding process;
2) enzymolysis: adding the fishbone paste obtained in the step 1) into an enzymolysis extraction tank containing water, starting stirring, heating to 50-55 ℃, adding protease into the enzymolysis extraction tank, and carrying out heat preservation and enzymolysis;
3) acid hydrolysis: adding citric acid into the mixture obtained in the step 2) to adjust the pH value to 2-5, and continuing stirring to further extract calcium in the fishbone;
4) extracting under normal pressure: heating the mixture obtained in the step 3) to 95-98 ℃, and then preserving heat for normal pressure extraction;
5) filtering and separating: pumping the extract obtained after the normal pressure extraction in the step 4) into a vibrating screen, separating bone residues from bone soup, collecting the bone soup, standing and separating, directly feeding the upper layer soup obtained after standing and separating into a concentrator, filtering the lower layer soup obtained after standing and separating to obtain fish oil and the bone soup, and pumping the bone soup into the concentrator;
6) concentration: controlling the temperature in the concentrator to be 50-75 ℃, controlling the pressure to be-0.050 to-0.095 MPa, and stopping concentrating when the solid content is concentrated to be 40-50%;
7) homogenizing: homogenizing the product obtained in the step 6) by using a colloid mill, and pumping the homogenized product into a filling machine;
8) filling and storing: filling at 85-90 deg.C, keeping the temperature for 20-30min after filling, and storing in-18 deg.C refrigerator;
the addition amount of the protease in the step 2) is 0.1-0.5 per mill of the weight of the fishbone;
controlling the mass ratio of the water to the fishbone paste in the step 2) to be 1: (1-2.5), and the time of heat preservation and enzymolysis is 30 min.
2. The method according to claim 1, wherein the protease in step 2) is a mixture of one or more of papain, flavourzyme, trypsin and alcalase.
3. The method of claim 1, wherein the time for the atmospheric extraction in step 4) is 90-180 min.
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| CN108402436A (en) * | 2018-04-01 | 2018-08-17 | 山东荣信水产食品集团股份有限公司 | A method of producing seafood sauce using aquatic byproducts |
| CN108850688A (en) * | 2018-06-09 | 2018-11-23 | 浙江亿丰海洋生物制品有限公司 | A kind of fish meal and preparation method thereof |
| CN109880870A (en) * | 2019-03-06 | 2019-06-14 | 淮海工学院 | Utilize the method for infection Anisakid nematode mackerel hamlessizing technology protein hydrolysate aminoacid small peptide mixed liquor |
| CN110663957A (en) * | 2019-10-08 | 2020-01-10 | 南宁学院 | Method for extracting calcium-supplementing nutrient substances from yak bones |
| CN113046406A (en) * | 2021-03-11 | 2021-06-29 | 广州市金龟寿药品有限公司 | Preparation method of fishbone polypeptide |
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