CN103202383A - Ready-to-eat fish meat protein power and preparation method thereof - Google Patents
Ready-to-eat fish meat protein power and preparation method thereof Download PDFInfo
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Abstract
The invention discloses ready-to-eat fish meat protein power, and belongs to the field of aquatic product processing. The ready-to-eat fish meat protein power is obtained by cooking fish meat of seawater fish at high temperature and high pressure, pouring a fat-containing solution on the upper layer, then adding water, performing enzymolysis on the fish meat respectively by using neutral proteinase and flavourzyme, performing centrifugating after the enzymolysis is finished, desalting supernate obtained by centrifugating to obtain desalted supernate, adding water into precipitates obtained by centrifugating, performing enzymolysis on the precipitates by using papain to obtain fish protein zymolyte, finally mixing the desalted supernate and the fish protein zymolyte, and homogenizing, concentrating, spraying and drying the mixture to obtain the ready-to-eat fish meat protein power. The invention also discloses a method for preparing the ready-to-eat fish meat protein power. The ready-to-eat fish meat protein power is high in protein content and high in polypeptide content and is high in dissolvability and convenient to eat; and furthermore, the preparation method is low in energy consumption and low in production cost.
Description
Technical field
The invention belongs to the aquatic food manufacture field, be specifically related to a kind of instant fish protein powder, and the preparation method of this instant fish protein powder.
Background technology
Fish protein is a kind of high-quality protein, and its protein content is higher than or near the protein content of thin pork, and fat content is lower in the flesh of fish, and based on unrighted acid, in addition, contain abundant lysine in the flesh of fish, therefore, the flesh of fish is human very desirable protein source.Especially being the area of staple food for China with paddy rice and wheat, in eating patterns, increasing the ratio of fish protein, is the effective way that improves proteinaceous nutrient in the food.
Along with the raising of resident living level, increasing to the demand of aquatic products, also more and more higher to the requirement of its quality.Aquatic livestock contains abundant animal protein and the necessary trace element of multiple human body, to people's brain development, intellectual development and to improve the human immunologic function be the source of indispensable nutrition.The overall trophic level of aquatic livestock is than terraria height, and that it contains is calorie low, quite favored by people.Along with the quickening of work, rhythm of life, people increase greatly to the demand through the convenience of intensive processing, instant, health and polytrophic aquatic food.But the fish-bone that contains in the flesh of fish and fishbone influence people to the consumption of fish.Therefore, utilizing flesh of fish exploitation to be fit to the no fish-bone of different crowd, the instant fish protein product of fishbone, satisfy people to the demand of fish protein, will be the developing direction of aquatic products intensive processing.
At present, mainly be directly the flesh of fish to be processed to the research and development of processed fish meat products, as fish meat sausage, fish ball, fish cake etc., absorbing of its nutrition is subjected to certain restriction, especially can't satisfy the infant for the nutritional need of fish protein.Another utilization to fish protein is to utilize complex enzyme that fish protein is carried out enzymolysis earlier, be processed into fish protein powder then and (see patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)), but, there are the following problems for this fish protein powder: it is lower that complex enzyme once is added in the fish protein powder prepared in the flesh of fish slurry polypeptide ratio, and the product dissolubility is lower; Secondly, the ratio of adding water when preparing flesh of fish slurry is higher, generally is 3-5 times of the flesh of fish, and when producing fish protein powder, energy consumption is bigger; In addition, in order to control pH, add certain acid or alkali during enzymolysis, ash content is higher in the product.Therefore, also need to make improvements.By retrieval, do not have to find fish protein is carried out the method that the substep enzymolysis prepares fish protein powder.
Summary of the invention
The object of the invention is to provide a kind of instant fish protein powder.This instant fish protein powder is of high nutritive value, and protein content is more than 89%, and the content of peptides height, and secondly, dissolubility is good, instant.
Another purpose of the present invention is to provide the preparation method of above-mentioned instant fish protein powder.
A kind of instant fish protein powder of the present invention is prepared as follows:
(1), water cleans the fish body that seawater produces fish, removes fish head, tail and internal organ; Clean blood stains in fish surface, the chamber with circulating water then, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish;
(2), add the water of 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, boiling 5～10min under high temperature, high pressure outwells the fatty solution in upper strata then; The water that adds 0.5～1 times of flesh of fish weight again must be oppressed the slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 conditions, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease be equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 conditions, carry out enzyme digestion reaction 0.25～0.5h, again in 90～95 ℃ of insulation 3～5min down; Then centrifugal 3～6min under room temperature, 3000～4000g condition gets supernatant and sediment; The gained supernatant carries out desalination by ion exchange resin, gets the desalination supernatant;
(4) add the water of 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress the slurry II, in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate then, under 45～50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.25～0.50h, insulation 3～5min under 90～95 ℃ gets the fish protein zymolyte again;
(5) the desalination supernatant of step (3) gained and the fish protein zymolyte of step (4) gained are mixed, through homogeneous, concentrated, spray-drying, get instant fish protein powder.
Seawater described in the above-mentioned instant fish protein powder step (1) produces fish and refers to cod or Spanish mackerel etc.
High pressure described in the above-mentioned instant fish protein powder step (2) refers to 2 atmospheric pressure.
High temperature described in the above-mentioned instant fish protein powder step (2) refers to 121 ℃.
PH value described in the above-mentioned instant fish protein powder step (3) is regulated with NaOH and the NaCl of 1M.
The preparation method of above-mentioned instant fish protein powder comprises the steps:
(1), water cleans the fish body that seawater produces fish, removes fish head, tail and internal organ; Clean blood stains in fish surface, the chamber with circulating water then, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish;
(2), add the water of 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, boiling 5～10min under high temperature, high pressure outwells the fatty solution in upper strata then; The water that adds 0.5～1 times of flesh of fish weight again must be oppressed the slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 conditions, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease be equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 conditions, carry out enzyme digestion reaction 0.25～0.5h, again at 90～95 ℃ of insulation 3～5min down; Then centrifugal 3～6min under room temperature, 3000～4000g condition gets supernatant and sediment; The gained supernatant carries out desalination by ion exchange resin, gets the desalination supernatant;
(4) add the water of 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress the slurry II, in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate then, under 45～50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.25～0.50h, be incubated 3～5min down at 90～95 ℃ again, get the fish protein zymolyte;
(5) the desalination supernatant of step (3) gained and the fish protein zymolyte of step (4) gained are mixed, through homogeneous, concentrated, spray-drying, get instant fish protein powder.
Seawater described in above-mentioned preparation method's step (1) produces fish and refers to cod or Spanish mackerel etc.
High pressure described in above-mentioned preparation method's step (2) refers to 2 atmospheric pressure.
High temperature described in above-mentioned preparation method's step (2) refers to 121 ℃.
PH value described in above-mentioned preparation method's step (3) is regulated with NaOH and the NaCl of 1M.
The instant fish protein powder of the present invention can be used as food additives for the production of functional food.
Compared with prior art, the advantage that the present invention has and beneficial effect: the protein content height of (1), the instant fish protein powder of the present invention, its protein content is up to more than 89%; Its recovery of protein rate height can reach more than 97%.(2), the present invention adopt the substep enzymolysis, its polypeptide content height, wherein the fish protein content of peptides can reach 50～60%.(3), the instant fish protein powder dissolubility of the present invention is good, Heat stability is good, excellent flavor.(4), the content of ashes of the instant fish protein powder of the present invention is low.The present invention adopts food-grade albumen enzyme (papain, neutral proteinase and flavor protease), under temperate condition, substep zymolysis technique through appropriateness carries out desalination by ion exchange resin again, and the content of ashes of the fish protein powder of acquisition is starkly lower than like product.(5), preparation method of the present invention is simple, the amount of water during enzymolysis has only heavy 0.5～1.0 times of flesh of fish slurry, production cost and energy consumption are lower, the energy consumption aspect can save 20% than existing production method, is energy saving and environment friendly production.
The specific embodiment
The preparation of the instant fish protein powder of embodiment 1 the present invention
Carry out as follows:
(1), select the cod of thawing for use, water clean fish body is removed fish head, tail and internal organ, cleans blood stains in fish surface, the chamber with circulating water again, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish.
(2), get the flesh of fish 100 grams, add the water of 100 grams in the flesh of fish, at high temperature, high pressure (2 atmospheric pressure, 121 ℃) boiling 5min down, outwell the fatty solution in upper strata; Add 80 gram water again, must oppress the slurry I.
(3), (neutral proteinase is purchased in the magnificent prosperous and powerful Bioisystech Co., Ltd in east, Beijing to add neutral proteinase in the flesh of fish slurry I, as follows) 0.10 gram, under 50 ℃, pH7.0 condition, carry out enzymolysis 0.25h, and then (flavor protease is purchased the Novozymes company in Denmark to add flavor protease, as follows) 0.15 gram, under 45 ℃, pH6.3 condition, carry out enzyme digestion reaction 0.25h, be incubated 3min down in 95 ℃ again, then centrifugal 3min under room temperature, 4000g condition gets supernatant and 28 gram sediments; The gained supernatant carries out desalination by ion exchange resin, obtains desalination supernatant 150 grams.
(4), in the sediment of step (3) gained, add 14 water that restrain, must oppress the slurry II, (papain is purchased in Nanning Jie Woli biological products Co., Ltd to add papain to flesh of fish slurry II, as follows) 0.02 gram, under 45 ℃, pH7.0 condition, carry out enzyme digestion reaction 0.50h, insulation 3min under 95 ℃ obtains the fish protein zymolyte again.
(5), the desalination supernatant of step (3) gained is mixed with the fish protein zymolyte of step (4) gained, through homogeneous, concentrate, spray-drying, get instant fish protein powder 18.1 grams.
The preparation of the instant fish protein powder of embodiment 2 the present invention
(1), select the Spanish mackerel of thawing for use, water clean fish body is removed fish head, tail and internal organ, cleans blood stains in fish surface, the chamber with circulating water again, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish.
(2), get the flesh of fish 200 grams, in the flesh of fish, add 200 gram water, through high pressure-temperature (2 atmospheric pressure, 121 ℃) boiling 8min, outwell the fatty solution in upper strata; Add 200 gram water again, must oppress the slurry I.
(3), in flesh of fish slurry I, add neutral proteinase 0.15 gram, under 50 ℃, pH6.8 condition, carry out enzymolysis 0.5h, and then adding flavor protease 0.20 gram, under 45 ℃, pH6.2 condition, carry out enzyme digestion reaction 0.25h, be incubated 4min down in 95 ℃ again, then centrifugal 5min under room temperature, 3500g condition obtains supernatant and 58 gram sediments; The gained supernatant carries out desalination by ion exchange resin, gets desalination supernatant 340 grams.
(4) sediment to step (3) gained adds 40 gram water, must oppress the slurry II, add papain 0.04 gram to flesh of fish slurry II, under 50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.30h, insulation 3min under 95 ℃ obtains the fish protein zymolyte again.
(5) the desalination supernatant with step (3) gained mixes with the fish protein zymolyte of step (4) gained, through homogeneous, concentrated, spray-drying, obtains instant fish protein powder 36.0 grams.
The preparation of the instant fish protein powder of embodiment 3 the present invention
Carry out as follows:
(1), select the cod of thawing for use, water clean fish body is removed fish head, tail and internal organ, cleans blood stains in fish surface, the chamber with circulating water again, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish.
(2), get the flesh of fish 1000 grams, in the flesh of fish, add 500 gram water, through high pressure, high temperature (2 atmospheric pressure, 121 ℃) boiling 10min, outwell the fatty solution in upper strata, add 1000 gram water again, must oppress and starch I.
(3), in flesh of fish slurry I, add neutral proteinase 0.5 gram, under 50 ℃, pH7.3 condition, carry out enzymolysis 0.3h, and then add flavor protease 1.0 grams, under 50 ℃, the condition of pH6.6, carry out enzyme digestion reaction 0.25h, again in 90 ℃ of insulation 5min down; Then centrifugal 5min under room temperature, 3000g condition gets supernatant and 275 gram sediments; The gained supernatant carries out desalination by ion exchange resin, gets desalination supernatant 1720 grams.
(4), in the sediment of step (3) gained, add 140 water that restrain, make flesh of fish slurry II, add papain 0.2 gram to flesh of fish slurry II, under 50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.30h, insulation 3min under 95 ℃ obtains the fish protein zymolyte again.
(5), the desalination supernatant of step (3) gained is mixed with the fish protein zymolyte of step (4) gained, through homogeneous, concentrate, spray-drying, obtain instant fish protein powder 185 grams.
Comparative determinations such as the protein content test of the instant fish protein powder of embodiment 4 the present invention
(1) test material:
(1) the instant fish protein powder of the instant fish protein powder of the present invention: embodiment 1, embodiment 2 and embodiment 3 preparations.
(2) contrast 1: be raw material with the cod, according to the fish protein powder of patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)) disclosed method preparation.
(3) contrast 2: be raw material with the Spanish mackerel, according to the fish protein powder of the described method preparation of patent " a kind of composite all-fish protein powder and preparation method thereof " (patent No. is: ZL201010108032.5)).
(2) mensuration project: protein content, content of peptides, protein recovery, ash content
(3) assay method:
(1) mensuration of protein content in the fish protein powder:
Adopt the Kjeldahl among the GB5009.5-2010 to carry out protein determination.Take by weighing fish protein powder 0.2g and put into digest tube, in digest tube, add the 10ml concentrated sulfuric acid, 0.3～0.5g catalyst, put a little funnel at digest tube, putting into disappears boils stove and disappears and boil, and is warming up to 280 ℃ earlier, keep 30min, be warming up to again 400 ℃ disappear boil be light green color to solution till.The hydrochloric acid solution titration of the 0.1mol/L that accurately demarcates is used at last with semi-automatic kjeldahl apparatus distillation in postdigestive sample cooling back.Calculate according to following formula:
Crude protein P(%)=N(%) * C
Wherein M is standard acid molar concentration (mol/L), and W is example weight (g), V
0Be blank sample titrimetric standard acid consumption (ml), V is sample titrimetric standard acid consumption (ml), and C is crude protein conversion coefficient (6.38).The results are shown in Table 1.
(2) mensuration of the protein yield of fish protein powder: calculate according to following formula: Protein content x100% in the Protein content in protein yield (%)=fish protein powder/flesh of fish slurry (the rotten slurry of fish).The results are shown in Table 1.
(3) ash determination in the fish protein powder:
Adopt the dry ashing method among the GB5009.4-2010 to measure content of ashes, the results are shown in Table 1.
(4) determining content of peptides in the fish protein powder:
With the fish protein powder sample with distilled water diluting to finite concentration (content of peptides that contains in the 1mL sample is 0-0.4mg).Get the 2.5mL sample solution, add trichloroacetic acid (TCA) aqueous solution of 2.5mL10% (w/v), mix, leave standstill 20min, then centrifugal 10min under 3500r/min.Get the above-mentioned solution of 1.0mL and place test tube, add biuret reagent 4.0mL, mix, 60 ℃ of water-bath colour developing 5min, the centrifugal 10min of 2000r/min.Get supernatant and measure the OD value under 310nm, reference standard curve (with the glutathione standard liquid production standard curve of 0-0.4mg/mL) is tried to achieve the peptide concentration (mg/mL) in the sample solution, and then can try to achieve content of peptides in the sample.Its computing formula is:
Total protein concentration * 100 in polypeptide amount/fish protein powder in content of peptides in the fish protein powder (%)=fish protein powder.The results are shown in Table 1.
Contrast such as the instant fish protein powder protein content of table 1. the present invention detects result of the test
| Sample source | Protein content | Content of peptides | Content of ashes | Protein recovery |
| Embodiment 1 | 93.3% | 50.2% | 1.6% | 97.5% |
| Embodiment 2 | 93.8% | 50.5% | 1.5% | 97.8% |
| Embodiment 3 | 93.6% | 49.8% | 1.4% | 98.2% |
| Contrast 1 | 90.7% | 33.3% | 2.5% | 95.8% |
| Contrast 2 | 91.2% | 33.8% | 2.4% | 95.7% |
As known from Table 1, the embodiment of the invention 1, embodiment 2 and embodiment 3 adopt the instant fish protein powder of multienzyme substep enzyme solution preparation, its protein content, content of peptides, protein recovery are all apparently higher than contrast 1 and contrast 2, and the content of ashes in the instant fish protein powder of the present invention simultaneously is starkly lower than contrast 1 and contrast 2.The The above results explanation, compare with the fish protein powder of handling gained with the complex enzyme that proportionally 3 kinds of enzymes is mixed, the instant fish protein powder that the present invention carries out the enzymolysis gained step by step with 3 kinds of enzymes has advantages such as protein content height, protein recovery height, content of peptides height, content of ashes are low.Simultaneously, because of its micromolecular content of peptides height, its corresponding dissolubility is also high, and has improved its heat endurance.
Claims (10)
1. instant fish protein powder is characterized in that being prepared as follows:
(1), water cleans the fish body that seawater produces fish, removes fish head, tail and internal organ; Clean blood stains in fish surface, the chamber with circulating water then, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish;
(2), add the water of 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, boiling 5～10min under high temperature, high pressure outwells the fatty solution in upper strata then; The water that adds 0.5～1 times of flesh of fish weight again must be oppressed the slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 conditions, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease be equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 conditions, carry out enzyme digestion reaction 0.25～0.5h, again in 90～95 ℃ of insulation 3～5min down; Then centrifugal 3～6min under room temperature, 3000～4000g condition gets supernatant and sediment; The gained supernatant carries out desalination by ion exchange resin, gets the desalination supernatant;
(4) add the water of 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress the slurry II, in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate then, under 45～50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.25～0.50h, insulation 3～5min under 90～95 ℃ gets the fish protein zymolyte again;
(5) the desalination supernatant of step (3) gained and the fish protein zymolyte of step (4) gained are mixed, through homogeneous, concentrated, spray-drying, get instant fish protein powder.
2. according to the described instant fish protein powder of claim 1, it is characterized in that the seawater described in its step (1) produces fish and refers to cod or Spanish mackerel.
3. according to the described instant fish protein powder of claim 1, it is characterized in that the high pressure described in its step (2) refers to 2 atmospheric pressure.
4. according to the described instant fish protein powder of claim 1, it is characterized in that the high temperature described in its step (2) refers to 121 ℃.
5. according to the described instant fish protein powder of claim 1, it is characterized in that the pH value described in its step (3) NaOH and the NaCl adjusting of 1M.
6. the preparation method of the described instant fish protein powder of claim 1 is characterized in that comprising the steps:
(1), water cleans the fish body that seawater produces fish, removes fish head, tail and internal organ; Clean blood stains in fish surface, the chamber with circulating water then, the water temperature of cleaning is no more than 25 ℃; Utilize flesh separator to adopt the flesh of fish, get the flesh of fish;
(2), add the water of 0.5～1 times of flesh of fish weight in the flesh of fish of step (1) gained, boiling 5～10min under high temperature, high pressure outwells the fatty solution in upper strata then; The water that adds 0.5～1 times of flesh of fish weight again must be oppressed the slurry I;
(3) in flesh of fish slurry I, add the neutral proteinase that is equivalent to 0.05～0.10% flesh of fish weight, under 50～55 ℃, pH6.5～7.3 conditions, carry out enzyme digestion reaction 0.25～1h; And then add the flavor protease be equivalent to 0.05～0.15% flesh of fish weight, under 45～52 ℃, pH6.2～7.2 conditions, carry out enzyme digestion reaction 0.25～0.5h, again in 90～95 ℃ of insulation 3～5min down; Then centrifugal 3～6min under room temperature, 3000～4000g condition gets supernatant and sediment; The gained supernatant carries out desalination by ion exchange resin, gets the desalination supernatant;
(4) add the water of 0.5～1 times of weight of precipitate in the sediment of step (3) gained, must oppress the slurry II, in flesh of fish slurry II, add the papain that is equivalent to 0.05～0.10% weight of precipitate then, under 45～50 ℃, pH6.0～7.5 conditions, carry out enzyme digestion reaction 0.25～0.50h, insulation 3～5min under 90～95 ℃ gets the fish protein zymolyte again;
(5) the desalination supernatant of step (3) gained and the fish protein zymolyte of step (4) gained are mixed, through homogeneous, concentrated, spray-drying, get instant fish protein powder.
7. according to the described preparation method of claim 6, it is characterized in that the seawater described in its step (1) produces fish and refers to cod or Spanish mackerel.
8. according to the described preparation method of claim 6, it is characterized in that the high pressure described in its step (2) refers to 2 atmospheric pressure.
9. according to the described preparation method of claim 6, it is characterized in that the high temperature described in its step (2) refers to 121 ℃.
10. according to the described preparation method of claim 6, it is characterized in that the pH value described in its step (3) NaOH and the NaCl adjusting of 1M.
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| CN104082520A (en) * | 2014-07-16 | 2014-10-08 | 常熟理工学院 | Low-value marine fish peptide meal as well as preparation method and application thereof |
| CN104115989A (en) * | 2014-07-16 | 2014-10-29 | 常熟理工学院 | Marine fish peptide powder, preparation method and applications thereof |
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| JP2017528148A (en) * | 2015-04-30 | 2017-09-28 | チャイナ ナショナル リサーチ インスティテュート オブ フード アンド ファーメンテーション インダストリーズ | Fish protein oligopeptide with low allergenicity and reduced fish odor, industrial preparation method thereof, and use thereof |
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| CN107853621A (en) * | 2017-11-08 | 2018-03-30 | 山东好当家海洋发展股份有限公司 | A kind of preparation method of butterfish ready-to-eat food |
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