CN101595939A - A kind of fish protein powder and preparation method thereof - Google Patents

Abstract

The invention provides a kind of fish protein powder, be faint yellow extremely pale brown look powder soluble in water, its butt protein content is more than 80%; A kind of preparation method who is used for above fish protein powder also is provided, has may further comprise the steps: the rotten slurry of (1) preparation fish; (2) by the rotten slurry preparation of fish enzymolysis liquid; (3) prepare fish protein powder by enzymolysis liquid.The prepared fish protein powder of the present invention has advantages such as health, easy digestion, easy absorption, can be widely used in and strengthen protein-based food; Its production technology is simple, production efficiency is high, and raw materials used wide material sources obtain easily, help to save cost.

Description

A kind of fish protein powder and preparation method thereof

technical field

The invention relates to protein powder production technology, in particular to a fish protein powder and a preparation method thereof.

Background technique

Protein powder products prepared from protein hydrolyzate are not only superior to amino acids in absorption mechanism, but also have a variety of physiological functions that are incomparable to amino acids and original proteins. At the same time, the physical and chemical properties and sensory properties of protein powder have been improved to varying degrees compared with the original protein.

In recent years, with the rise of protein powder products, people are increasingly aware of the importance of peptides. The crude protein content in fish meat is as high as 15%, and the essential amino acids contained in it are complete. There are functional regions commonly found inside the polypeptide chains of fish proteins. By selecting suitable proteases to hydrolyze these polypeptide chains, and by restrictive enzymatic hydrolysis and then drying, it is possible to prepare various physiologically active peptides from fish proteins. Fish protein powder product.

Although there are some protein powder products on the market at present, they can no longer meet the requirements of consumers for product variety and quality, so new types of protein powder need to be developed.

Contents of the invention

The purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art and provide a healthy, easily digestible and easily absorbed fish protein powder.

Another object of the present invention is to provide the preparation method of this fish protein powder.

The present invention is realized through the following technical solutions: a preparation method of fish protein powder, comprising the following steps:

Include the following specific steps:

(1) Prepare surimi paste:

After the fish body is pretreated, mince it into surimi; take the surimi, add water 1 to 5 times its mass, and then grind it into surimi pulp;

(2) Preparation of enzymolysis solution:

(2-1) Heat the surimi paste obtained in (1) to 40-60°C, keep it warm for 5-20 minutes, and then adjust its pH value to 6.0-8.0;

(2-2) Add protease to the adjusted surimi pulp, the mass of which is 0.1%~1.0% of the mass of surimi, hydrolyze at 40~60°C for 3~8h, then raise the temperature to 100°C and keep it warm for 15~25min Inactivate the enzyme, and finally cool down to below room temperature to obtain the enzymatic hydrolysis solution;

(3) Prepare fish protein powder:

(3-1) adopt centrifugation to remove slag and impurities in the enzymolysis solution, and get its clarified filtrate;

(3-2) Concentrating the clarified filtrate to obtain a concentrate;

(3-3) Dry the concentrate to obtain fish protein powder.

For realizing the method of the present invention better:

The pretreatment in step (1) includes removing scales, gills and viscera of the fish body, sterilizing and disinfecting the fish body with a food fungicide, and rinsing the fish body with sterile water. The food bactericide involved here can be food-grade chlorine dioxide or food-grade hydrogen peroxide.

In step (2-2), the protease is preferably any one or a mixture of two or more of papain, trypsin and alkaline protease.

The centrifugation condition in step (3-1) is preferably 3000～6000r/min, and the centrifugation time is preferably 20～40min; the slag and impurities are mainly fish scales, broken bones and fish oil; the method of concentrating in step (3-2) Ultrafiltration or vacuum concentration is preferred; the drying method in step (3-3) is preferably spray drying, vacuum drying or freeze drying.

The present invention also provides a fish protein powder prepared by the above method. The fish protein powder product is light yellow to brown yellow powder easily soluble in water, and the protein content is above 80% (dry basis). The protein content was measured by the Kjeldahl method.

Compared with the prior art, the present invention has the following advantages and beneficial effects:

1. The fish protein powder provided by the present invention is a product that can supplement the high-quality protein required by the human body. It has the characteristics of easy digestion, easy absorption, and low allergenicity, and can meet the needs of children's growth, middle-aged and elderly people, and patients after surgery. Wound healing requires supplemental protein requirements.

2. The variety of protein powder has been increased, and the taste and flavor of existing protein powder products have been improved. It will become an important health food for the general public, and this product can be used to strengthen protein foods, including sports drinks and powders , nutritional supplement drinks and powders, etc.

3. The preparation method of the fish protein powder provided by the present invention has simple process and high production efficiency. The method is applicable to miscellaneous fish, tilapia and tilapia processing leftovers as raw materials, which is beneficial to saving production costs and preventing waste of resources.

Detailed ways

The present invention will be described in further detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

The fish protein powder of the present invention is light yellow to brown yellow powder easily soluble in water, measured by the Kjeldahl nitrogen method, and its dry basis protein content is above 80%.

Following each embodiment is the preparation method of this fish protein powder. Among them, a meat grinder is used to grind the slaughtered fish into surimi, a colloid mill is used to refine the surimi with water, and a special enzymolysis tank that can be vacuumed and stirred is used for surimi enzyme treatment. When centrifuging to remove slag and impurities A three-leg centrifuge and a disc centrifuge are used respectively, and a plate-and-frame filter is used for filtration, and the pH of the surimi pulp is adjusted by adding a pre-prepared alkali or acid solution.

Example 1

A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

(1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 5kg in the obtained fish body, first use food-grade chlorine dioxide to sterilize and disinfect it, and then use aseptic The water is rinsed and then minced into surimi; 5 kg of water is added to the obtained surimi, and then ground into surimi pulp.

(2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 60°C, keep it warm for 20 minutes, and then adjust its pH value to 6.0; add 5.0 g of papain to the adjusted surimi pulp, It was hydrolyzed at ℃ for 5 hours, heated to 100℃ and kept for about 25 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

(3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step (2) to remove impurities and slag such as fish oil and bone fragments, then take the supernatant and concentrate the obtained clarified filtrate by ultrafiltration to obtain about 2.0kg of concentrated solution; the concentrated solution is dried by spray drying to obtain about 600g of fish protein powder.

Example 2

A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

(1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 10kg in the obtained fish body, first use food-grade hydrogen peroxide to sterilize and disinfect it, and then use sterile water to carry out After rinsing and processing, mince into surimi; add 20kg of water to the obtained surimi, and then grind into surimi pulp.

(2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 50°C, keep it warm for 5 minutes, and then adjust its pH value to 8.0; add 100 g of trypsin to the adjusted surimi pulp, It was hydrolyzed for 3 hours, heated to 100°C and kept for about 15 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

(3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step (2) to remove impurities and slag such as fish oil and bone fragments, then take the supernatant and concentrate the obtained clarified filtrate by ultrafiltration to obtain about 4.8kg of concentrated solution; the concentrated solution is dried by vacuum drying method, and pulverized to obtain about 1.2kg of fish protein powder.

Example 3

A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

(1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 5kg in the obtained fish body, first use food-grade hydrogen peroxide to sterilize and disinfect it, and then use sterile water to carry out After rinsing and processing, mince into surimi; add 25 kg of water to the obtained surimi, and then grind into surimi pulp.

(2) Preparation of enzymatic hydrolysis solution: heat the surimi pulp obtained in step (1) to 40°C, keep it warm for 10 minutes, and then adjust its pH value to 8.0; add 25 g of alkaline protease to the adjusted surimi pulp, It was hydrolyzed at ℃ for 8 hours, heated to 100℃ and kept for about 20 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

(3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step (2) to remove impurities and slag such as fish oil and bone fragments, then take the supernatant and concentrate the obtained clarified filtrate by vacuum concentration to obtain about 5.0kg of concentrated solution; the concentrated solution is dried by freeze-drying method to obtain about 700g of fish protein powder.

Example 4

A kind of preparation method of fish protein powder of the present invention, its steps are as follows:

(1) Preparation of surimi paste: slaughter the fish, remove scales, gills and viscera, weigh 5kg in the obtained fish body, first use food-grade chlorine dioxide to sterilize and disinfect it, and then use aseptic The water is rinsed and then minced into surimi; 20kg of water is added to the obtained surimi, and then ground into surimi pulp.

(2) Preparation of enzymatic solution: heat the surimi pulp obtained in step (1) to 55°C, keep it warm for 15 minutes, and then adjust its pH value to 7.0; add 15g of papain and 15g of trypsin to the adjusted surimi pulp and 15g of alkaline protease, hydrolyze at 55°C for 4 hours, heat up to 100°C and keep warm for about 20 minutes to inactivate the enzyme, then cool to below room temperature to obtain an enzymatic hydrolysis solution.

(3) Prepare fish protein powder: centrifuge the enzymatic hydrolyzate obtained in step (2) to remove impurities and slag such as fish oil and bone fragments, then take the supernatant and concentrate the obtained clarified filtrate by vacuum concentration to obtain about 4kg of concentrated solution; the concentrated solution is dried by spray drying to obtain about 600g of fish protein powder.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (8)

1, a kind of preparation method of fish protein powder is characterized in that, comprises the following concrete steps: (1) Prepare surimi paste: After the fish body is pretreated, mince it into surimi; take the surimi, add water 1 to 5 times its mass, and then grind it into surimi pulp; (2) Preparation of enzymolysis solution: (2-1) Heat the surimi paste obtained in (1) to 40-60°C, keep it warm for 5-20 minutes, and then adjust its pH value to 6.0-8.0; (2-2) Add protease to the adjusted surimi pulp, the mass of which is 0.1%~1.0% of the mass of surimi, hydrolyze at 40~60°C for 3~8h, then raise the temperature to 100°C and keep it warm for 15~25min Inactivate the enzyme, and finally cool down to below room temperature to obtain the enzymatic hydrolysis solution; (3) Prepare fish protein powder: (3-1) adopt centrifugation to remove slag and impurities in the enzymolysis solution, and get its clarified filtrate; (3-2) Concentrating the clarified filtrate to obtain a concentrate; (3-3) Dry the concentrate to obtain fish protein powder. 2. The method for preparing fish protein powder according to claim 1, characterized in that the pretreatment in step (1) includes removing the scales, gills and viscera of the fish body, and using a food fungicide to sterilize the fish body and disinfection treatment, and then rinse the fish body with sterile water. 3. The method for preparing fish protein powder according to claim 2, wherein the food bactericide is food-grade chlorine dioxide or food-grade hydrogen peroxide. 4. The method for preparing fish protein powder according to claim 1, characterized in that the protease in the step (2-2) is any one or a mixture of two or more of papain, trypsin and alkaline protease . 5. The method for preparing fish protein powder according to claim 1, characterized in that the centrifugation conditions in the step (3-1) are 3000-6000r/min, and the centrifugation time is 20-40min; the slag and Impurities are fish scales, broken bones and fish oil. 6. The method for preparing fish protein powder according to claim 1, characterized in that the method of concentration in the step (3-2) is ultrafiltration or vacuum concentration. 7. The preparation method of fish protein powder according to claim 1, characterized in that, the drying method in the step (3-3) is spray drying, vacuum drying or freeze drying. 8. The fish protein powder prepared by the method according to any one of claims 1 to 6 is characterized in that the fish protein powder product is light yellow to brown yellow powder easily soluble in water, and Kjeldahl The dry basis protein content measured by nitrogen method is above 80%.