CN101791038A - Pressing organization method of low-value aquatic product protein - Google Patents
Pressing organization method of low-value aquatic product protein Download PDFInfo
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- CN101791038A CN101791038A CN200910155559A CN200910155559A CN101791038A CN 101791038 A CN101791038 A CN 101791038A CN 200910155559 A CN200910155559 A CN 200910155559A CN 200910155559 A CN200910155559 A CN 200910155559A CN 101791038 A CN101791038 A CN 101791038A
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- 238000000034 method Methods 0.000 title claims abstract description 43
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 34
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 34
- 230000008520 organization Effects 0.000 title claims abstract description 28
- 238000003825 pressing Methods 0.000 title claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 48
- 230000008569 process Effects 0.000 claims description 26
- 241000238366 Cephalopoda Species 0.000 claims description 9
- 238000007781 pre-processing Methods 0.000 claims description 8
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 229920001169 thermoplastic Polymers 0.000 claims description 2
- 239000004416 thermosoftening plastic Substances 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 108010028690 Fish Proteins Proteins 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 22
- 230000000694 effects Effects 0.000 description 7
- 238000001125 extrusion Methods 0.000 description 7
- 230000006835 compression Effects 0.000 description 5
- 238000007906 compression Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
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- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
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- Formation And Processing Of Food Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a pressing organization method of low-value aquatic product protein, which belongs to the technical field of food production. The invention particularly relates to a method which is applicable for preparing leisure food from the low-value aquatic product protein as a raw material, in particular to a protein recombined dried fish prepared from a sleeve-fish leftover material as a raw material. The protein recombined dried fish can be obtained by pressing and organizing a low-value aquatic product material by using a twin screw extruder and seasoning and braking the organized fish protein, is yellow or faint yellow and has the characteristics of pure and strong flavor, high elasticity, certain chewing feeling, high protein, low fat and the like.
Description
Technical field
The invention belongs to albumen pressing organization technical field, be specifically related to a kind of pressing organization method of low-value aquatic product protein.
Background technology
Aquatic food is acknowledged as a kind of nutraceutical of high-quality, and the protein that it is rich in is very easily absorbed by human consumption, and utilization rate height, nutritive value are higher than other animal proteins.But along with the decline of fishery resources, many traditional economic fish resource failures, so the abundant kind of low value but stock number just seems very important for alleviating the human protein shortage of resources.Yet these low value protein resources are difficult to direct marketing, and difficulty of processing is big in addition, not only cause the wasting of resources and contaminated environment.How to process the low-value aquatic product product, fully develop its protein resource, caused the great attention of countries in the world.
The research of extrusion technique aspect the vegetable protein systematism is comparatively ripe, also have at lactalbumin and take off the research report that bone chicken carries out the pressing organization aspect, but the systematic Study that still lacks aquatic product protein twin-screw pressing organization especially lacks the pressing organization method of low-value aquatic product protein.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of pressing organization method of comparatively ripe, low-value aquatic product protein that applicability is wide.
For solving the problems of the technologies described above, the present invention utilizes Twin-Screw Extrusion Technology that low-value aquatic product protein is carried out pressing organization, studied in the low-value aquatic product protein systematism process each technological parameter simultaneously to the influence of extrudate systematism degree and chewability, to determine pressing organization process conditions preferably.
The pressing organization method of low-value aquatic product protein of the present invention may further comprise the steps:
A, preliminary treatment to humidity of materials 30%～50%, and then are pulverized the low-value aquatic product drying materials,
B, systematism are sent pretreated material into twin (double) screw extruder and are carried out the thermoplastic pressing organization,
Wherein, the terminal barrel zone temperature of twin (double) screw extruder is 120 ℃～160 ℃, and screw speed is 108r/min～252r/min.
As a preferred embodiment of the present invention, described low-value aquatic product material is the leftover pieces of squid processing.
As the present invention further optimization scheme, humidity of materials is 40%～45% in the described pre-treatment step, and the terminal barrel zone temperature of twin (double) screw extruder is 130 ℃～140 ℃ in the systematism step, and screw speed is 144r/min～216r/min.
As further preferred version of the present invention, humidity of materials is 40% in the described pre-treatment step, and the terminal barrel zone temperature of twin (double) screw extruder is 140 ℃ in the described systematism step, and screw speed is 200r/min.
As another kind of preferred version of the present invention, the rate of feeding in the described systematism process is 30kg/h.
As another preferred version of the present invention, the bake out temperature in the described preprocessing process is 70 ℃.
Twin-screw extrusion process can be divided into three phases usually: reinforced transportation section, compression melt zone and metering homogenizing zone, and the 1st section cavity should belong to reinforced transportation section, and the 2nd, 3 section cavity should belong to the compression melt zone, and terminal cavity should belong to the metering homogenizing zone.
Reinforced transportation section: when loose raw-food material when hopper enters machine barrel, along with the rotation of screw rod, be fed forward along the direction of screw channel, be called reinforced transportation section.Job requirement to this section is that ability of carrying forward and the characteristic of steadily carrying will be arranged.In this section, material flows with graininess relatively freely, between the material seldom or do not have an internal shear.At this moment the variation on the matter structure does not also take place in material as yet, and energy consumption is also little.
The compression melt zone: material is subjected to the effect of external heat and internal shear when being transferred, and temperature raises, the beginning fusion, until whole fusions, is called the compression melt zone.The matter structure of material changes from this section.This changes relevant with the reorganization of matter structure with a series of chemical reaction for food material.In this process, mainly comprise the following variation that causes by heat: the aquation of protein and sex change; The aquation of starch, gelatification and gelatinization; Amino acid and reduced sugar play browning reaction; ANFs in the raw-food material, vitamin and enzyme generation chemical change; Microorganism in the raw-food material is killed.
The metering homogenizing zone: because screw channel shoals gradually, continue increasing temperature and pressure, food material obtains boiling, starch gelatinization occurs, a series of biochemical reactions such as fat, protein denaturation are organized further homogenizing, last quantitative level pressure ground is evenly extruded by the head passage, is called the metering homogenizing zone.Because of in this section, material presents molten condition fully, so also claim melt conveying zone.The effect of this section is to set up an equal nip to make material stable and uniform ground by die head, makes the product of extruding become needed shape.
Mass transport and preheating are mainly played in reinforced transportation section, and influence is not very big to experimental result, consider " inertia " effect of temperature, thereby are set at a temperature; Too high and the metering homogenizing zone of compression melt zone temperature is the critical process that various variations and final extrusion molding take place material, therefore measures the temperature of homogenizing zone and the temperature of terminal machine barrel is the main adjustment parameter of extrusion process.
The inventor draws above optimal process parameter scope by following a large amount of experiments:
Humidity of materials is the influence of extrudate systematism degree and chewability to the systematism low-value aquatic product protein:
When 50 ℃-90 ℃-110 ℃ of rate of feeding 30kg/h, the combinations of first three section barrel zone temperature, when 140 ℃ of terminal barrel zone temperatures, screw speed 25Hz, study the influence of 30%, 35%, 40%, 45%, 50% pair of extrudate systematism degree of different humidity of materials and chewability, experimental result as shown in Figure 1.As shown in Figure 1, increase along with humidity of materials, extrudate systematism degree is increases earlier the trend that afterwards reduces, when humidity of materials reaches 40%, the systematism degree reaches 1.41, the systematism effect is better, and the extrudate chewability is and reduces trend gradually, shows that the extrudate mouthfeel is along with the increase of humidity of materials improves gradually.This mainly is because moisture plays the effect of solvent and " plasticizer " in the process of extrusion cooking, become a kind of compatible system with the aquatic product protein raw material, protein and water generation aquation form fluid, make protein material generation plastication in the extrusion cooking process, and then form " molten mass " uniformly, thereby make extrudate show systematism state more fully.Yet when moisture was too high, the part moisture that has little time to combine with material produced a large amount of free energys under HTHP, made system become unstable, was easy to generate jet phenomenon.So take all factors into consideration every index, feeding humidity preferable range is 40%～45%.
Barrel zone temperature is to the influence of extrudate systematism degree and chewability:
When rate of feeding 30kg/h, humidity of materials 40%, screw speed 25Hz, 50 ℃-90 ℃-110 ℃ of first three section barrel zone temperature combinations, study 120 ℃ of different terminal barrel zone temperatures, 130 ℃, 140 ℃, 150 ℃, the 160 ℃ influences to extrudate systematism degree and chewability, experimental result as shown in Figure 2.As shown in Figure 2, along with the increase of terminal barrel zone temperature, extrudate systematism degree is increases the trend that afterwards reduces earlier, and chewability then presents inverse variation trend.When barrel zone temperature reached 140 ℃, systematism effect and chewability were all better.This mainly is because when temperature was low, extrudate was dispersed not moulding, along with the rising gradually of temperature, extrudate begins to form desultory banded structure, this moment, material did not also reach sufficient molten condition in machine barrel, and the extrudate mouthfeel is stiff, and the chewability measured value is higher.When temperature rose to 140 ℃, extrudate had certain stretch-proof ability, showed that systematism forms, this moment chewability value minimum, mouthfeel is moderate.When temperature continuation rising, pit appears in the extrudate surface, and the systematism degree reduces on the contrary, and sample hardness is bigger, and the chewability value raises.When temperature surpassed 160 ℃, the extruder job insecurity was prone to the sudden and violent phenomenon of spray.So take all factors into consideration every index, the barrel zone temperature preferable range is 130 ℃～140 ℃.
Screw speed is to the influence of extrudate systematism degree and chewability:
When 140 ℃ of rate of feeding 30kg/h, humidity of materials 40%, 50 ℃-90 ℃-110 ℃ of first three section barrel zone temperature combinations, terminal barrel zone temperatures, study different screw speed 15Hz, 20Hz, 25Hz, 30Hz, 35Hz influence respectively to extrudate systematism degree and chewability.The screw speed reduction formula is 1Hz=7.2r/min.Experimental result as shown in Figure 3, as shown in Figure 3, screw speed also produces certain influence to the systematism degree and the chewability of extrudate.Increase along with screw speed, material can be mixed in machine barrel more fully, the trend that the systematism degree of product and chewability have increase, when screw speed continues to raise, the time that material is detained in extruder is short, the shear action of being born is little, can not form matter structure uniform fibers albumen system, so the systematism degree of product slightly descends, and chewability descends obviously, this only interpret sample chew required energy and reduce, it is better not characterize actual mouthfeel, also with not formative tissueization is relevant for this.When screw speed reached 25Hz, the systematism effect was better, and chewability amplitude of variation in research range is less, and mouthfeel is not made significant difference.Screw speed is the key factor that influences die orifice pressure, material shear rate and extruder maximum production.Maximum screw speed is by the equipment performance decision, when screw speed is too fast, and the equipment fluctuation of service.So take all factors into consideration every index, the screw speed preferable range is 20Hz～30Hz, i.e. 144r/min～216r/min.
The present invention can the discarded leftover pieces of squid processing be a raw material, also can be applicable to mackerel and accounts for fish, and the plum fish, anchovy, siphonopods and shellfish processing fent, the particle diameter of material after preliminary treatment is pulverized is 1-3mm.
The systematism low-value aquatic product protein that obtains by organization method of the present invention has good chewiness and machining functions characteristic, and has characteristics such as high protein and low fat.
Description of drawings
Fig. 1 is systematism degree and the chewability influence curve figure of humidity of materials of the present invention to the systematism low-value aquatic product protein
Fig. 2 is systematism degree and the chewability influence curve figure of the terminal barrel zone temperature of twin (double) screw extruder among the present invention to the systematism low-value aquatic product protein
Fig. 3 is systematism degree and the chewability influence curve figure of twin (double) screw extruder screw speed among the present invention to the systematism low-value aquatic product protein
The specific embodiment
The squid leftover pieces are dried to humidity of materials 50%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 160 ℃, and screw speed is 252r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Embodiment 2
The squid leftover pieces are dried to humidity of materials 30%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 120 ℃, and screw speed is 108r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Embodiment 3
The squid leftover pieces are dried to humidity of materials 40%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 140 ℃, and screw speed is 200r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Embodiment 4
The squid leftover pieces are dried to humidity of materials 40%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 130 ℃, and screw speed is 144r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Embodiment 5
The squid leftover pieces are dried to humidity of materials 45%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 140 ℃, and screw speed is 216r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Embodiment 6
The squid leftover pieces are dried to humidity of materials 42%, pulverize then, it is sent into twin (double) screw extruder again and carry out pressing organization, wherein, the terminal barrel zone temperature of twin (double) screw extruder is 135 ℃, and screw speed is 190r/min.Rate of feeding in the described systematism process is 30kg/h, and the bake out temperature in the preprocessing process is 70 ℃.
Claims (6)
1. the pressing organization method of low-value aquatic product protein is characterized in that described organization method may further comprise the steps:
A, preliminary treatment to humidity of materials 30%～50%, and then are pulverized the low-value aquatic product drying materials,
B, systematism are sent pretreated material into twin (double) screw extruder and are carried out the thermoplastic pressing organization,
Wherein, the terminal barrel zone temperature of twin (double) screw extruder is 120 ℃～160 ℃, and screw speed is 108r/min～252r/min.
2. the pressing organization method of low-value aquatic product protein according to claim 1 is characterized in that described low-value aquatic product material is the squid leftover pieces.
3. the pressing organization method of low-value aquatic product protein according to claim 1 and 2, it is characterized in that humidity of materials is 40%～45% in the described pre-treatment step, the terminal barrel zone temperature of twin (double) screw extruder is 130 ℃～140 ℃ in the systematism step, and screw speed is 144r/min～216r/min.
4. the pressing organization method of low-value aquatic product protein according to claim 1 and 2, it is characterized in that humidity of materials is 40% in the described pre-treatment step, the terminal barrel zone temperature of twin (double) screw extruder is 140 ℃ in the described systematism step, and screw speed is 200r/min.
5. the pressing organization method of low-value aquatic product protein according to claim 1 is characterized in that the rate of feeding in the described systematism process is 30kg/h.
6. the pressing organization method of low-value aquatic product protein according to claim 1 is characterized in that the bake out temperature in the described preprocessing process is 70 ℃.
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| CN200910155559A CN101791038A (en) | 2009-12-17 | 2009-12-17 | Pressing organization method of low-value aquatic product protein |
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| CN200910155559A CN101791038A (en) | 2009-12-17 | 2009-12-17 | Pressing organization method of low-value aquatic product protein |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN104432227A (en) * | 2014-10-30 | 2015-03-25 | 广东海洋大学 | Method for preparing leisure foods by utilizing tilapia surimi and fishbone |
| CN107136291A (en) * | 2017-04-28 | 2017-09-08 | 浦江兴晟食品科技有限公司 | A kind of process technology of hairtail textured protein |
| CN107156693A (en) * | 2017-04-28 | 2017-09-15 | 舟山富晟食品科技有限公司 | A kind of process technology of tuna textured fish protein |
-
2009
- 2009-12-17 CN CN200910155559A patent/CN101791038A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN104432227A (en) * | 2014-10-30 | 2015-03-25 | 广东海洋大学 | Method for preparing leisure foods by utilizing tilapia surimi and fishbone |
| CN107136291A (en) * | 2017-04-28 | 2017-09-08 | 浦江兴晟食品科技有限公司 | A kind of process technology of hairtail textured protein |
| CN107156693A (en) * | 2017-04-28 | 2017-09-15 | 舟山富晟食品科技有限公司 | A kind of process technology of tuna textured fish protein |
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Application publication date: 20100804 |