CN115944066A - Euphausia superba hydrolysate with low fluorine content and high amino nitrogen content and preparation method thereof - Google Patents
Euphausia superba hydrolysate with low fluorine content and high amino nitrogen content and preparation method thereof Download PDFInfo
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- 229910052731 fluorine Inorganic materials 0.000 title claims abstract description 41
- 239000011737 fluorine Substances 0.000 title claims abstract description 41
- 239000000413 hydrolysate Substances 0.000 title claims abstract description 34
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 title claims abstract description 18
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000239370 Euphausia superba Species 0.000 title claims abstract description 7
- 241000239366 Euphausiacea Species 0.000 claims abstract description 54
- 241000238557 Decapoda Species 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000006115 defluorination reaction Methods 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 57
- 108090000623 proteins and genes Proteins 0.000 claims description 57
- 239000000243 solution Substances 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000006386 neutralization reaction Methods 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 11
- 230000003472 neutralizing effect Effects 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- DKAGJZJALZXOOV-UHFFFAOYSA-N hydrate;hydrochloride Chemical compound O.Cl DKAGJZJALZXOOV-UHFFFAOYSA-N 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 235000020636 oyster Nutrition 0.000 claims description 2
- 238000003828 vacuum filtration Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- VZIQXGLTRZLBEX-UHFFFAOYSA-N 2-chloro-1-propanol Chemical compound CC(Cl)CO VZIQXGLTRZLBEX-UHFFFAOYSA-N 0.000 claims 1
- 241000237509 Patinopecten sp. Species 0.000 claims 1
- 238000013329 compounding Methods 0.000 claims 1
- 238000003837 high-temperature calcination Methods 0.000 claims 1
- 235000020637 scallop Nutrition 0.000 claims 1
- 235000015170 shellfish Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 4
- 235000014102 seafood Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 48
- 239000000047 product Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 230000001877 deodorizing effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012045 crude solution Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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Abstract
The invention discloses a low-fluorine high-amino nitrogen-content Euphausia superba hydrolysate and a preparation method thereof, and belongs to the technical field of seafood seasoning processing. A preparation method of antarctic krill hydrolysate with low fluorine content and high amino nitrogen content comprises the following steps: selecting a proper amount of degreased shrimp meal of euphausia superba, hydrolyzing the degreased shrimp meal of euphausia superba at a high temperature by using food-grade hydrochloric acid, collecting hydrolysate, performing defluorination treatment by using a biological defluorination agent, and performing debittering, decoloring, centrifuging, filtering, enzymolysis and other steps to obtain the degreased shrimp meal. The antarctic krill hydrolysate adopts degreased krill powder as a raw material, adopts a biological defluorinating agent to remove fluorine, has the fluorine content of less than or equal to 5mg/kg, has the amino nitrogen content of the non-concentrated hydrolysate of more than or equal to 1.1mg/100ml, has low cost and simple process, and is suitable for large-scale preparation; the hydrolysate prepared by the method can be used as raw materials of food and seasonings.
Description
Technical Field
The patent specifically relates to a low-fluorine high-amino nitrogen content Euphausia superba hydrolysate and a preparation method thereof, and belongs to the technical field of seafood seasoning processing.
Background
The traditional acid hydrolysis method is widely applied to acid hydrolysis of plant protein, but the acid hydrolysis method is not commonly applied to the processing of aquatic protein, the nutrition of the aquatic protein is more balanced compared with that of the plant protein, particularly, the antarctic krill protein is a total nutrient protein which contains 8 necessary amino acids needed by a human body, wherein the content of glutamic acid is the highest, lysine is the second highest, the method is very suitable for developing a seasoning product for increasing freshness, and the development of a new seafood seasoning product has great potential on the premise that the current oyster sauce, fish sauce and the like are limited by resource quantity. And the industry of antarctic krill in China is developing vigorously, but the high-quality utilization of resources is concerned increasingly at present.
The antarctic krill is relatively high in fluorine content and is difficult to solve in a large-scale industrial preparation process, fluorine removal is not considered in most antarctic krill products, a defluorination process flow is added in the process of the krill hydrolysate product, the flavor of the hydrolysate is improved by an enzyme method, and compared with the traditional acid hydrolyzed protein liquid, the antarctic krill hydrolysate has weak bitter taste and long aftertaste of fresh and sweet taste.
Disclosure of Invention
The invention applies the acid hydrolysis method to aquatic animal protein-antarctic krill, and carries out defluorination of biological defluorinating agent and means such as enzyme method flavor modification by combining the attributes of raw materials, the obtained low-fluorine hydrolyzed phosphoshrimp protein has high fresh and sweet amino acid proportion, the flavor has obvious advantages compared with the traditional acid hydrolysis plant protein, and meanwhile, the cost is lower compared with other peptide products such as hydrolyzed animal protein in the market, and the invention has wide application and development prospects.
The invention aims to solve the problems that: provides a process method for hydrolyzing animal protein, which has good hydrolysis flavor, low fluorine content, high hydrolysis degree, seafood characteristic flavor, high yield and lower cost.
In order to solve the above problems, the present invention provides the following technical solutions:
a preparation method of low-fluorine acid hydrolyzed antarctic krill protein is characterized by comprising the following steps:
1) Weighing a certain amount of degreased antarctic krill powder, and dissolving the degreased antarctic krill powder in a hydrochloric acid-water solution to obtain a krill-hydrochloric acid composite solution;
2) Performing high-temperature acid hydrolysis on the krill meal-hydrochloric acid solution at the hydrolysis temperature of 90-120 ℃ to obtain krill acid hydrolysate;
3) Performing alkali neutralization on the acid hydrolysate of the krill by using solid sodium hydroxide to obtain a krill hydrolyzed protein neutralizing solution;
4) Continuously adding biological defluorinating agent with certain concentration into the krill hydrolyzed protein neutralizing solution, and stirring for 30min under the condition of continuous stirring (3000 rpm) until the system is stable to obtain hydrolyzed shrimp protein defluorinating solution;
5) Carrying out debitterizing and decolorizing treatment on the hydrolyzed shrimp protein defluorination solution by 0.5-1% of active carbon, keeping the temperature at 70-100 ℃ for 0.5-2 h, and carrying out vacuum filtration to obtain a hydrolyzed shrimp protein seasoning solution;
6) The hydrolyzed shrimp protein seasoning liquid is subjected to enzymolysis reaction treatment, so as to improve the flavor and yield of the hydrolyzed shrimp protein.
7) And (3) carrying out enzyme deactivation treatment on the shrimp protein seasoning liquid subjected to enzymolysis for 15-30 min at the temperature of 80-90 ℃ to obtain the final low-fluorine hydrolyzed phosphorus shrimp protein seasoning liquid.
Wherein the ratio of the defatted krill protein powder to the hydrochloric acid in the step 1) is 1:3 to 1:10, the concentration of the hydrochloric acid is 10 to 30 percent.
Wherein the acid hydrolysis time of the mixed solution in the step 2) is 5-15 h.
Wherein the pH value of the acid hydrolysis liquid in the step 3) is adjusted to 3-6.
Wherein the pH value of the neutralization solution in the step 4) is adjusted to 5-7, and the mass concentration of the biological defluorinating agent suspension is 0.1-1%.
Wherein the enzyme for enzymolysis in the step 6) is compound flavor protease, the amount of the added enzyme is 0.5 percent of the total amount of the hydrolysate, the temperature is 50-65 ℃, and the enzymolysis time is 2-5 hours.
Has the advantages that:
the low-fluorine hydrolyzed shrimp protein obtained by the invention has high fresh and sweet amino acid ratio, has obvious advantages compared with the traditional acid hydrolyzed vegetable protein in flavor, has low cost compared with other peptide products such as hydrolyzed animal protein and the like in the market, and has wide application and development prospects.
Drawings
Fig. 1 is a process flow diagram of antarctic krill hydrolysate with low fluorine content and high amino nitrogen content according to the present invention;
Detailed Description
In order to make the invention more concise and understandable, this preferred embodiment is described below.
Example 1:
the method comprises the following steps: mixing defatted krill protein powder and a hydrochloric acid solution with the mass concentration of 30% according to the mass ratio of 1:2, mixing and reacting for 5 hours at the temperature of 90-120 ℃ to obtain krill protein acid hydrolysate;
step two: adding solid sodium hydroxide into the obtained krill protein acid hydrolysate for neutralization, and slowly adjusting pH to 8.0 to obtain hydrolyzed krill protein neutralized solution
Step three: continuously adding 0.1% of biological defluorination agent into the neutralization solution obtained in the step two, and adjusting the pH value to 5 to obtain a defluorination neutralization solution of the hydrolyzed krill protein;
step four: continuously adding active carbon accounting for 0.5 percent of the total weight of the defluorination neutralizing solution in the third step, reacting for 1 hour at the constant temperature of 80 ℃, debittering, deodorizing and decoloring, and performing centrifugal filtration to obtain low-fluorine hydrolyzed phosphoshrimp protein crude solution;
step five: and (3) adding 0.1-1% of compound flavor protease in total weight into the low-fluorine hydrolyzed shrimp protein crude liquid in the fourth step for enzymolysis, wherein the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2 hours, so as to obtain the low-fluorine hydrolyzed shrimp protein enzymolysis liquid.
Step six: and D, heating the low-fluorine hydrolyzed shrimp protein enzymatic hydrolysate in the step five to 85 ℃, and keeping for 30min to inactivate enzyme to obtain the final low-fluorine hydrolyzed shrimp protein seasoning liquid.
Example 2:
the method comprises the following steps: mixing defatted krill protein powder and 20% hydrochloric acid solution according to the mass ratio of 1:3, mixing and reacting for 8 hours at the temperature of 90-120 ℃ to obtain krill protein acid hydrolysate;
step two: adding sodium hydroxide into the obtained krill protein acid hydrolysate for neutralization, and slowly adjusting the pH value to 3-5 to obtain a hydrolyzed krill protein neutralizing solution
Step three: continuously adding 0.5% of biological defluorination agent into the neutralization solution obtained in the step two, and adjusting the pH value to 5 to obtain a defluorination neutralization solution of the hydrolyzed krill protein;
step four: continuously adding activated carbon accounting for 1 percent of the total weight of the defluorination neutralizing solution in the third step, reacting for 1 hour at the constant temperature of 80 ℃, debittering, deodorizing and decoloring, and performing centrifugal filtration to obtain low-fluorine hydrolyzed phosphoshrimp protein crude liquid;
step five: and (3) adding 0.1-1% of compound flavor protease in total weight into the low-fluorine hydrolyzed shrimp protein crude liquid in the fourth step for enzymolysis, wherein the enzymolysis temperature is 55 ℃, and the enzymolysis time is 4 hours, so as to obtain the low-fluorine hydrolyzed shrimp protein enzymolysis liquid.
Step six: and D, heating the low-fluorine hydrolyzed shrimp protein enzymatic hydrolysate in the step five to 85 ℃, and keeping for 30min to inactivate enzyme to obtain the final low-fluorine hydrolyzed shrimp protein seasoning liquid.
Example 3:
the method comprises the following steps: mixing defatted krill protein powder and 10% hydrochloric acid solution according to the mass ratio of 1:5, mixing and reacting for 10 hours at the temperature of 90-120 ℃ to obtain krill protein acid hydrolysate;
step two: adding sodium hydroxide solution into the obtained krill protein acid hydrolysate for neutralization, and slowly adjusting the pH to 3-5 to obtain hydrolyzed krill protein neutralizing solution
Step three: continuously adding 1% of biological defluorination agent suspension into the neutralization solution obtained in the step two, and adjusting the pH value to 5 to obtain a defluorination neutralization solution of the hydrolyzed krill protein;
step four: continuously adding activated carbon accounting for 2 percent of the total weight of the defluorination neutralizing solution in the third step, reacting for 2 hours at a constant temperature of 80 ℃, debittering, deodorizing and decoloring, and performing centrifugal filtration to obtain low-fluorine hydrolyzed phosphoshrimp protein crude solution;
step five: and (3) adding 0.1-1% of compound flavor protease in total weight into the low-fluorine hydrolyzed shrimp protein crude liquid in the fourth step for enzymolysis, wherein the enzymolysis temperature is 60 ℃, and the enzymolysis time is 5 hours, so as to obtain the low-fluorine hydrolyzed shrimp protein enzymolysis liquid.
Step six: and D, heating the low-fluorine hydrolyzed shrimp protein enzymatic hydrolysate in the step five to 85 ℃, and keeping for 30min to inactivate enzyme to obtain the final low-fluorine hydrolyzed shrimp protein seasoning liquid.
The products obtained in examples 1 to 3 were subjected to the measurement of the relevant quality control indexes, and the experimental results are shown in table 1.
TABLE 1
| Total nitrogen content | Content of ammonia and nitrogen | Salinity | Fluorine content | |
| Example 1 | 1.86g/100mL | 1.25g/100mL | 17.54g/100mL | 3.7mg/kg |
| Example 2 | 1.79g/100mL | 1.19g/100mL | 17.46g/100mL | 4.4mg/kg |
| Example 3 | 1.84g/100mL | 1.22g/100mL | 17.60g/100mL | 3.9mg/kg |
Claims (8)
1. A preparation method of antarctic krill hydrolysate with low fluorine content and high amino nitrogen content is characterized by comprising the following steps:
1) Weighing degreased antarctic krill powder, and dissolving in a hydrochloric acid-water solution to obtain a krill powder-hydrochloric acid composite solution;
2) Performing high-temperature acid hydrolysis on the krill meal-hydrochloric acid solution at the hydrolysis temperature of 90-120 ℃ to obtain a krill acid hydrolysate;
3) Performing alkali neutralization on the acid hydrolysis solution of the krill by using solid sodium hydroxide to remove harmful 3-chloro-1, 2-chloropropanol, thereby obtaining a neutralization solution of the protein of the hydrolyzed krill;
4) Continuously adding the krill hydrolyzed protein neutralizing solution into the biological defluorinating agent suspension, and stirring for 30min under the condition of continuous stirring at 300rpm until the system is stable to obtain hydrolyzed krill protein defluorinating solution;
5) Carrying out debittering and decoloring treatment on the hydrolyzed krill protein defluorination liquid by 0.5-1% of active carbon, keeping the temperature at 70-100 ℃ for 0.5-2 h, and carrying out vacuum filtration to obtain a hydrolyzed krill protein seasoning liquid;
6) Carrying out enzymolysis reaction treatment on the hydrolyzed shrimp protein seasoning liquid;
7) And (3) carrying out enzyme deactivation treatment on the hydrolyzed krill protein seasoning liquid subjected to enzymolysis for 15-30 min at the temperature of 80-90 ℃ to obtain the final low-fluorine hydrolyzed shrimp protein seasoning liquid.
2. The method for preparing the antarctic krill hydrolysate with low fluorine content and high amino nitrogen content according to claim 1, wherein the feed-to-liquid ratio of the defatted krill protein powder and the hydrochloric acid solution in the step 1) is 1:3 to 1:10, the mass concentration of the hydrochloric acid is 10-30%.
3. The method for preparing the antarctic krill hydrolysate with low fluorine and high amino nitrogen content according to claim 1, wherein the acid hydrolysis time of the mixed solution in the step 2) is 5-15 h.
4. The method for preparing the antarctic krill hydrolysate with low fluorine content and high amino nitrogen content according to claim 1, wherein the pH of the acid hydrolysate in the step 3) is adjusted to 3-6.
5. The method for preparing the antarctic krill hydrolysate with low fluorine content and high amino nitrogen content according to claim 1, wherein the pH of the neutralization solution in the step 4) is adjusted to 5-7, and the mass concentration of the biological defluorinating agent suspension is 0.1-1%.
6. The preparation method of the antarctic krill hydrolysate with low fluorine and high amino nitrogen content according to claim 1, wherein the enzyme for enzymolysis in step 6) is compound flavor protease, the amount of the added enzyme is 0.5% of the total amount of the hydrolysate, the temperature is 50-65 ℃, and the enzymolysis time is 2-5 h.
7. The method for preparing the antarctic krill hydrolysate with low fluorine and high amino nitrogen content according to claim 1, wherein the biological defluorinating agent suspension in the step 4) is obtained by compounding shellfish shells including but not limited to scallop shells, oyster shells and clam shells with powder according to weight ratio after high-temperature calcination.
8. A low-fluorine high-amino nitrogen-content Euphausia superba hydrolysate is characterized in that: the method according to the claim 1-6, the fluorine content is less than or equal to 5mg/kg, and the content of the non-concentrated hydrolysate amino nitrogen is more than or equal to 1.1mg/100ml.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0495390A1 (en) * | 1991-01-14 | 1992-07-22 | Cpc International Inc. | A process for the production of hydrolyzed proteins |
| CN102559825A (en) * | 2012-01-18 | 2012-07-11 | 辽宁省大连海洋渔业集团公司 | Method for preparing antarctic krill low-fluorine hydrolysis polypeptide |
| CN104232717A (en) * | 2014-09-12 | 2014-12-24 | 中国海洋大学 | Method for reducing fluorine content in water soluble active peptides from Antarctic krill |
| CN105639582A (en) * | 2015-12-30 | 2016-06-08 | 中国海洋大学 | Seasoning for euphausia superba and preparation method thereof |
| CN108935631A (en) * | 2018-08-09 | 2018-12-07 | 浙江省海洋水产研究所 | A kind of dearsenification of krill and fresh-keeping treating method |
| CN112841390A (en) * | 2021-02-04 | 2021-05-28 | 中国海洋大学 | Euphausia superba flavor peptide powder and preparation method thereof |
-
2022
- 2022-12-30 CN CN202211737392.0A patent/CN115944066A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0495390A1 (en) * | 1991-01-14 | 1992-07-22 | Cpc International Inc. | A process for the production of hydrolyzed proteins |
| CN102559825A (en) * | 2012-01-18 | 2012-07-11 | 辽宁省大连海洋渔业集团公司 | Method for preparing antarctic krill low-fluorine hydrolysis polypeptide |
| CN104232717A (en) * | 2014-09-12 | 2014-12-24 | 中国海洋大学 | Method for reducing fluorine content in water soluble active peptides from Antarctic krill |
| CN105639582A (en) * | 2015-12-30 | 2016-06-08 | 中国海洋大学 | Seasoning for euphausia superba and preparation method thereof |
| CN108935631A (en) * | 2018-08-09 | 2018-12-07 | 浙江省海洋水产研究所 | A kind of dearsenification of krill and fresh-keeping treating method |
| CN112841390A (en) * | 2021-02-04 | 2021-05-28 | 中国海洋大学 | Euphausia superba flavor peptide powder and preparation method thereof |
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