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Protein Powder Production

The protein powder production process consists of seven steps, each of which has strict requirements for temperature, time and other parameters to ensure product quality.

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Protein powder production process

Raw material preparation:

Thaw and clean the fish skin and other raw materials to ensure their cleanliness.

Preliminary treatment:

The fish skin is broken and added to an enzymatic tank for enzymatic digestion. This step is performed by using specific enzymes to break down the proteins and other components in the fish skin to improve extraction efficiency.

Sieving and Filtration:

At the end of the enzymatic digestion, the material is sieved and filtered to remove large particles of non-proteinaceous material and crude proteins that have not been enzymatically digested.

Enzyme inactivation and evaporation and concentration:

Inactivate the enzyme of the material, and then evaporation and concentration, in order to reduce the volume of liquid and concentrate the active ingredients.

Decolourisation and Filtration:

Decolourisation is carried out to remove colour impurities that may affect the quality of the product, followed by re-filtration to further purify the product.

Spray drying:

The final step of the Protein Powder Production is spray drying, which converts the concentrated liquid into a powdered product. This process requires tightly controlled temperature and time parameters to ensure the quality and stability of the final product.