CN107259305A - The molten slurry of deodorant fish prepared using compound deodorization technology - Google Patents
The molten slurry of deodorant fish prepared using compound deodorization technology Download PDFInfo
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- CN107259305A CN107259305A CN201710561818.4A CN201710561818A CN107259305A CN 107259305 A CN107259305 A CN 107259305A CN 201710561818 A CN201710561818 A CN 201710561818A CN 107259305 A CN107259305 A CN 107259305A
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- fish
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- deodorization technology
- deodorant
- fermentation
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
Abstract
The invention discloses a kind of molten slurry of deodorant fish prepared using compound deodorization technology, being combined deodorization technology includes urase deamination, Fishy deflavour fermentation, activated carbon decolorizing deodorant.Compound deodorization technology is by three kinds of fishy-removing-method combination of sciences, and three kinds of fishy-removing-methods complement each other, good to the deodorization effect of the molten slurry of fish, finally reaches the purpose of no fishy smell residual.Have the beneficial effect that：The molten slurry of fish finally obtained is without fishy smell residual, and fish is molten to starch white, good product quality.Deodorization technology of the present invention is simple to operate, and required equipment is few, and reappearance is high, is adapted to large-scale promotion.
Description
Technical field
The present invention relates to biologic fishy smell removing technical field, specifically a kind of deodorant fish using compound deodorization technology preparation is molten
Slurry.
Background technology
With the deterioration of environment, the quickening of rhythm of life and the raising of health care consciousness, people to the concern of health gradually
Sub-health state is extended to from disease, therefore the extraction of the active component with healthcare function prepares the weight for being increasingly subject to consumer
Depending on.On the other hand, along with the development and the improvement of people's living standards of science and technology, people are to active ingredient in marine resources
Understanding deepen continuously, to marine organisms originate active material demand be continuously increased.
Protein shortage is still the Tough questions that the whole world faces, according to the number of Food and Agricultural Organization of the United Nations
According to annual about 1800-2,500 ten thousand tons of whole world edible protein shortage.With being continuously increased for the size of population, to animal egg
The demand of white matter is also increasing, but the resource-constrained of terrestrial animal albumen, the need for can not meet population rapid growth,
Commercial Fishes Resources are also failed constantly simultaneously, and low value fish crop is being continuously increased, therefore are increased to Optimization of Low Value Fish
Research and utilization, the functional protein product for developing high added value is necessary.Fish protein is generally acknowledged best high-quality animal
Protein, its hydrolysate free aminoacid content is high, and ratio is reasonable, it is necessary to which amino acid content can exceed that FDA/WHO is marked
Quasi-mode.It may be used as the nutrition fortifier in food processing, may be used as the physiotherapy food of patient, can also be processed to
Various flavorings, application space is very wide.But fish protein typically have heavier fishlike smell, limit its application and
Pouplarity, therefore be processed into before product and must carry out defishying to it.
Prior art such as Authorization Notice No. is the B of CN 102718862 Chinese invention patent, discloses a kind of abyssal fishes
The decoloration deodorization method of collagen peptide, the pH that technical matters includes the collagen peptide solution for preparing deep-sea fish fish-skin or fish-bone is adjusted
To faintly acid, using urase deamination, after activated carbon and resin decolorization deodorant, the further deodorant of alcohol is recycled.This method deodorant
Method operation is relatively complicated, and deodorization effect is less desirable.
The content of the invention
It is an object of the invention to provide a kind of cost is relatively low, no fishy smell residual, utilize prepared by compound deodorization technology is de-
The molten slurry of raw meat fish.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：
The molten slurry of deodorant fish prepared using compound deodorization technology is the molten slurry of fish by including urase deamination, Fishy deflavour fermentation, activated carbon
The compound deodorization technology of decoloration deodorization carries out deodorant decolouring.Fishy deflavour fermentation is that aroma-producing yeasts and its zymotic fluid are added in the molten slurry of fish
It is incubated, fermentation temperature is 26 ~ 32 DEG C, fermentation time is 24 ~ 48h, sealing and fermenting.Incubation temperature is 30 ~ 37 DEG C, during incubation
Between be 5 ~ 8h.Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and as nitrogen source, the energy is provided for itself metabolism；Hair
Ferment product ethanol also has the effect of deodorant, reduces the fishy smell of the molten slurry of fish.
Urase deamination is that urase enzymolysis is added in the molten slurry of fish, and enzyme concentration is 0.02 ~ 0.06%w/v of the molten slurry of fish, and pH is
5.0 ~ 6.5, temperature is 30 ~ 40 DEG C, and enzymolysis time is 30 ~ 65min.Urase can effectively digest fishy smell material, be broken down into not
Has the small-molecule substance of fishy smell, reaction condition is gentle, will not destroy active component in the molten slurry of fish, will not limit to the molten slurry of fish after deodorant
Application.
Activated carbon decolorizing deodorant is to be added in the molten slurry of fish after charcoal absorption decoloration deodorization, and centrifugation takes supernatant, activity
Charcoal addition is 0.2 ~ 0.6%w/v of the molten slurry of fish.Activated carbon is made by raw material of cocoanut shell.Activated carbon has fine and close poroid knot
Structure, has excellent adsorptivity to fishy smell material, can effectively remove the fishy smell of the molten slurry of fish, reach the effect of thorough deodorization.
Preferably, aroma-producing yeasts fermentation medium components and its parts by weight are：30 ~ 40 parts of sucrose, 4 ~ 8 parts of ammonium sulfate,
3 ~ 5 parts of potassium dihydrogen phosphate, 0.5 ~ 0.8 part of active peptide and specific 0.1 ~ 0.3 part of the sponge agglutinin of mucin, wherein active peptide
Amino acid sequence is HSHACASYYCSKFCGTACAKFCGTASCTHYLSCTHYLCRVLHPGKLCACVNCSR.Above-mentioned fermentation training
Foster base can provide the carbon source and various growth factors needed for aroma-producing yeasts fermentation, and can strengthen the activity of aroma-producing yeasts, improve it
The speed of metabolism, decomposes the efficiency high of fishy smell material.Active peptides can be attached to aroma-producing yeasts surface, influence its new old generation
Thank, improve its capacity of decomposition to fishy smell material, strengthen deodorization effect.
Compared with prior art, the advantage of the invention is that：1）Deodorization technology of the present invention by urase deamination, Fishy deflavour fermentation and
Activated carbon decolorizing deodorant combination of sciences, three kinds of fishy-removing-methods complement each other, good to the deodorization effect of the molten slurry of fish, finally reach no raw meat
The purpose of taste residual；2）Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and as nitrogen source, energy is provided for itself metabolism
Source；Tunning ethanol also has the effect of deodorant, reduces the fishy smell of the molten slurry of fish；3）Urase can effectively digest fishy smell material,
The small-molecule substance for not having fishy smell is broken down into, reaction condition is gentle, will not destroy active component in the molten slurry of fish, will not limit to
The application of the molten slurry of fish after deodorant；4）Activated carbon has fine and close cavernous structure, has excellent adsorptivity to fishy smell material,
The fishy smell of the molten slurry of fish can be effectively removed, the effect of thorough deodorization is reached；5）Deodorization technology of the present invention is simple to operate, required equipment
Few, reappearance is high, is adapted to large-scale promotion.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
The molten slurry of deodorant fish prepared using compound deodorization technology is the molten slurry of fish by including urase deamination, Fishy deflavour fermentation, activated carbon
The compound deodorization technology of decoloration deodorization carries out deodorant decolouring.Fishy deflavour fermentation is that aroma-producing yeasts and its zymotic fluid are added in the molten slurry of fish
It is incubated, fermentation temperature is 30 DEG C, and fermentation time is 35h, sealing and fermenting.Incubation temperature is 35 DEG C, and incubation time is 6h.It is raw
Fragrant yeast, which can ferment, decomposes fishy smell material, and as nitrogen source, the energy is provided for itself metabolism；Tunning ethanol
Effect with deodorant, reduces the fishy smell of the molten slurry of fish.
Urase deamination is that urase enzymolysis is added in the molten slurry of fish, and enzyme concentration is the 0.05%w/v of the molten slurry of fish, and pH is 5.8, temperature
Spend for 35 DEG C, enzymolysis time is 48min.Urase can effectively digest fishy smell material, be broken down into the small molecule thing for not having fishy smell
Matter, reaction condition is gentle, will not destroy active component in the molten slurry of fish, will not limit to the application of the molten slurry of fish after deodorant.
Activated carbon decolorizing deodorant is to be added in the molten slurry of fish after charcoal absorption decoloration deodorization, and centrifugation takes supernatant, activity
Charcoal addition is the 0.6%w/v of the molten slurry of fish.Activated carbon is made by raw material of cocoanut shell.Activated carbon has fine and close cavernous structure,
There is excellent adsorptivity to fishy smell material, can effectively remove the fishy smell of the molten slurry of fish, reach the effect of thorough deodorization.
Aroma-producing yeasts fermentation medium components and its parts by weight are：38 parts of sucrose, 4 parts of ammonium sulfate, 5 parts of potassium dihydrogen phosphate,
0.8 part of active peptide and specific 0.3 part of the sponge agglutinin of mucin.Wherein, the amino acid sequence of active peptide is
HSHACASYYCSKFCGTACAKFCGTASCTHYLSCTHYLCRVLHPGKLCACVNCSR.Above-mentioned fermentation medium can provide life
Carbon source and various growth factors needed for fragrant yeast fermentation, and the activity of aroma-producing yeasts can be strengthened, improve its metabolic speed
Degree, decomposes the efficiency high of fishy smell material.Active peptides can be attached to aroma-producing yeasts surface, influence its metabolism, improve its right
The capacity of decomposition of fishy smell material, strengthens deodorization effect.
Embodiment 2：
The molten slurry of deodorant fish prepared using compound deodorization technology is the molten slurry of fish by including urase deamination, Fishy deflavour fermentation, activated carbon
The compound deodorization technology of decoloration deodorization carries out deodorant decolouring.Fishy deflavour fermentation is that aroma-producing yeasts and its zymotic fluid are added in the molten slurry of fish
It is incubated, fermentation temperature is 30 DEG C, and fermentation time is 35h, sealing and fermenting.Incubation temperature is 35 DEG C, and incubation time is 6h.It is raw
Fragrant yeast, which can ferment, decomposes fishy smell material, and as nitrogen source, the energy is provided for itself metabolism；Tunning ethanol
Effect with deodorant, reduces the fishy smell of the molten slurry of fish.
Urase deamination is that urase enzymolysis is added in the molten slurry of fish, and enzyme concentration is the 0.04%w/v of the molten slurry of fish, and pH is 5.8, temperature
Spend for 35 DEG C, enzymolysis time is 45min.Urase can effectively digest fishy smell material, be broken down into the small molecule thing for not having fishy smell
Matter, reaction condition is gentle, will not destroy active component in the molten slurry of fish, will not limit to the application of the molten slurry of fish after deodorant.
Activated carbon decolorizing deodorant is to be added in the molten slurry of fish after charcoal absorption decoloration deodorization, and centrifugation takes supernatant, activity
Charcoal addition is the 0.4%w/v of the molten slurry of fish.Activated carbon is made by raw material of cocoanut shell.Activated carbon has fine and close cavernous structure,
There is excellent adsorptivity to fishy smell material, can effectively remove the fishy smell of the molten slurry of fish, reach the effect of thorough deodorization.
Aroma-producing yeasts fermentation medium components and its parts by weight are：34 parts of sucrose, 5 parts of ammonium sulfate, 4 parts of potassium dihydrogen phosphate,
0.6 part of active peptide and specific 0.2 part of the sponge agglutinin of mucin, the amino acid sequence of wherein active peptide is
HSHACASYYCSKFCGTACAKFCGTASCTHYLSCTHYLCRVLHPGKLCACVNCSR.Above-mentioned fermentation medium can provide life
Carbon source and various growth factors needed for fragrant yeast fermentation, and the activity of aroma-producing yeasts can be strengthened, improve its metabolic speed
Degree, decomposes the efficiency high of fishy smell material.Active peptides can be attached to aroma-producing yeasts surface, influence its metabolism, improve its right
The capacity of decomposition of fishy smell material, strengthens deodorization effect.
Embodiment 3：
The molten slurry of deodorant fish prepared using compound deodorization technology is the molten slurry of fish by including urase deamination, Fishy deflavour fermentation, activated carbon
The compound deodorization technology of decoloration deodorization carries out deodorant decolouring.
A kind of compound deodorization technology of the molten slurry of fish：
1）5 times of water are added in the molten slurry of fish, are stirred, urase enzymolysis is added, enzyme concentration is the 0.05%w/v of the molten slurry of fish, and pH is
5.8, temperature is 35 DEG C, and enzymolysis time is 40min.Urase can effectively digest fishy smell material, be broken down into and do not have the small of fishy smell
Molecular substance, reaction condition is gentle, will not destroy active component in the molten slurry of fish, will not limit to the application model of the molten slurry of fish after deodorant
Enclose.Enzymolysis carries out the enzyme that goes out after terminating using boiling water bath 6min, and filtering takes filtrate；
2）Fermentation medium is added in fermentation tank, and accesses aroma-producing yeasts, sealing is fermented, fermentation temperature is 26 ~ 32 DEG C,
Fermentation time is 24 ~ 48h.Aroma-producing yeasts and its zymotic fluid are added in filtrate and are incubated after fermentation ends.It is incubated temperature
Spend for 30 ~ 37 DEG C, incubation time is 5 ~ 8h.Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and is that itself is new as nitrogen source
Old metabolism provides the energy；Tunning ethanol also has the effect of deodorant, reduces the fishy smell of the molten slurry of fish.Mistake after incubation terminates
Filter, takes filtrate；
3）Added in filtrate after adsorption bleaching deodorant, centrifugation, take supernatant, activated carbon addition is the 0.4%w/v of the molten slurry of fish.
Activated carbon is made by raw material of cocoanut shell.Activated carbon has fine and close cavernous structure, has excellent adsorptivity to fishy smell material,
The fishy smell of the molten slurry of fish can be effectively removed, the effect of thorough deodorization is reached.
Aroma-producing yeasts fermentation medium components and its parts by weight are：36 parts of sucrose, 7 parts of ammonium sulfate, 4 parts of potassium dihydrogen phosphate,
0.7 part of active peptide and specific 0.2 part of the sponge agglutinin of mucin, the amino acid sequence of wherein active peptide is
HSHACASYYCSKFCGTACAKFCGTASCTHYLSCTHYLCRVLHPGKLCACVNCSR.Above-mentioned fermentation medium can provide life
Carbon source and various growth factors needed for fragrant yeast fermentation, and the activity of aroma-producing yeasts can be strengthened, improve its metabolic speed
Degree, decomposes the efficiency high of fishy smell material.Active peptides can be attached to aroma-producing yeasts surface, influence its metabolism, improve its right
The capacity of decomposition of fishy smell material, strengthens deodorization effect.
The fishy smell evaluation of fishy-removing-method of the present invention：
The molten slurry of fish after deodorant of the present invention is set to test group and control group with the molten slurry of commercially available fish, marked by appraise group by scoring
Standard carries out deodorant sensory evaluation scores to test group and control group, using 0-10 points of system evaluation odour intensities, averages and is obtained to be last
Point.Wherein, appraise group is by 10（23 ~ 28 years old, each 5 people of men and women）Assessment officer constitutes, and systematic learning is crossed subjective appreciation course, had
Abundant subjective appreciation experience, standards of grading are slightly 1 point of fishy smell, weaker 2 points of fishy smell without 0 point of fishy smell, there is 3 points of fishy smell, fishy smell
General 4 points, 5 points of fishy smell weighting, heavier 6 points of fishy smell, fishy smell weighs 7 points very much.Final assessment fishy smell value is as shown in the table：
As seen from the above table, fish of the invention is molten starches the effect that can reach complete deodorization, and deodorization effect is substantially better than the molten slurry of commercially available fish,
With good prospect for sales.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhejiang Feng Yu marine organisms Products Co., Ltd
<120>The molten slurry of deodorant fish prepared using compound deodorization technology
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 54
<212> PRT
<213>It is artificial synthesized
<400> 1
His Ser His Ala Cys Ala Ser Tyr Tyr Cys Ser Lys Phe Cys Gly Thr
1 5 10 15
Ala Cys Ala Lys Phe Cys Gly Thr Ala Ser Cys Thr His Tyr Leu Ser
20 25 30
Cys Thr His Tyr Leu Cys Arg Val Leu His Pro Gly Lys Leu Cys Ala
35 40 45
Cys Val Asn Cys Ser Arg
50
Claims (7)
1. the molten slurry of deodorant fish prepared using compound deodorization technology, it is characterised in that：Described compound deodorization technology includes urase
Deamination, Fishy deflavour fermentation, activated carbon decolorizing deodorant.
2. a kind of compound deodorization technology of the molten slurry of fish according to claim 1, it is characterised in that：Described Fishy deflavour fermentation is
Aroma-producing yeasts are added in the molten slurry of fish and its zymotic fluid is incubated；Fermentation condition is that fermentation temperature is 26 ~ 32 DEG C, fermentation time
For 24 ~ 48h, sealing and fermenting.
3. a kind of compound deodorization technology of the molten slurry of fish according to claim 2, it is characterised in that：Described aroma-producing yeasts hair
Ferment medium component and its parts by weight are：30 ~ 40 parts of sucrose, 4 ~ 8 parts of ammonium sulfate, 3 ~ 5 parts of potassium dihydrogen phosphate, active peptide 0.5 ~
0.8 part is with specific 0.1 ~ 0.3 part of the sponge agglutinin of mucin, the amino acid sequence of wherein active peptide
HSHACASYYCSKFCGTACAKFCGTASCTHYLSCTHYLCRVLHPGKLCACVNCSR。
4. a kind of compound deodorization technology of the molten slurry of fish according to claim 2, it is characterised in that：Described incubation temperature is
30 ~ 37 DEG C, incubation time is 5 ~ 8h.
5. a kind of compound deodorization technology of the molten slurry of fish according to claim 1, it is characterised in that：Described urase deamination is
Urase enzymolysis is added in the molten slurry of fish, enzyme concentration is 0.02 ~ 0.06%w/v of the molten slurry of fish, and pH is 5.0 ~ 6.5, and temperature is 30 ~ 40
DEG C, enzymolysis time is 30 ~ 65min.
6. a kind of compound deodorization technology of the molten slurry of fish according to claim 1, it is characterised in that：Described activated carbon decolorizing
Deodorant is to be added in the molten slurry of fish after charcoal absorption decoloration deodorization, centrifugation, takes supernatant, and activated carbon addition is the molten slurry of fish
0.2~0.6%w/v。
7. a kind of compound deodorization technology of the molten slurry of fish according to claim 6, it is characterised in that：Described activated carbon is with coconut palm
Sub- shell is made for raw material.
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| CN201710561818.4A CN107259305A (en) | 2017-07-11 | 2017-07-11 | The molten slurry of deodorant fish prepared using compound deodorization technology |
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| CN201710561818.4A CN107259305A (en) | 2017-07-11 | 2017-07-11 | The molten slurry of deodorant fish prepared using compound deodorization technology |
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| CN107259305A true CN107259305A (en) | 2017-10-20 |
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ID=60072579
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| CN201710561818.4A Pending CN107259305A (en) | 2017-07-11 | 2017-07-11 | The molten slurry of deodorant fish prepared using compound deodorization technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294316A (en) * | 2018-01-29 | 2018-07-20 | 荣成鸿德海洋生物科技有限公司 | A kind of enzymolysis of fish proteins polypeptide compound oral liquid and preparation method thereof |
| CN108294225A (en) * | 2018-01-29 | 2018-07-20 | 荣成鸿德海洋生物科技有限公司 | A kind of de- bitter fishy-removing-method of enzymolysis of fish proteins polypeptide liquid |
| CN108740836A (en) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | A kind of preparation process of fermentation the Yellow River carp intestines |
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|---|---|---|---|---|
| CN101555491A (en) * | 2009-04-23 | 2009-10-14 | 大连水产学院 | Method for increasing yield of alcohol by saccharomyces cerevisiae ferment production |
| CN102718862A (en) * | 2012-07-02 | 2012-10-10 | 集美大学 | Decolorizing and deodorizing method of collagen peptide of abyssal fishes |
| CN103330046A (en) * | 2013-07-15 | 2013-10-02 | 长沙理工大学 | Production method of deodorized silver carp protein powder |
-
2017
- 2017-07-11 CN CN201710561818.4A patent/CN107259305A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101555491A (en) * | 2009-04-23 | 2009-10-14 | 大连水产学院 | Method for increasing yield of alcohol by saccharomyces cerevisiae ferment production |
| CN102718862A (en) * | 2012-07-02 | 2012-10-10 | 集美大学 | Decolorizing and deodorizing method of collagen peptide of abyssal fishes |
| CN103330046A (en) * | 2013-07-15 | 2013-10-02 | 长沙理工大学 | Production method of deodorized silver carp protein powder |
Non-Patent Citations (1)
| Title |
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| 刘玉田 主编: "《藻类食品新工艺与新配方》", 30 June 2002, 山东科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294316A (en) * | 2018-01-29 | 2018-07-20 | 荣成鸿德海洋生物科技有限公司 | A kind of enzymolysis of fish proteins polypeptide compound oral liquid and preparation method thereof |
| CN108294225A (en) * | 2018-01-29 | 2018-07-20 | 荣成鸿德海洋生物科技有限公司 | A kind of de- bitter fishy-removing-method of enzymolysis of fish proteins polypeptide liquid |
| CN108740836A (en) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | A kind of preparation process of fermentation the Yellow River carp intestines |
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Application publication date: 20171020 |
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