CN105660985A - Preparation technology of natural fish protein powder by biological fermentation - Google Patents
Preparation technology of natural fish protein powder by biological fermentation Download PDFInfo
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- CN105660985A CN105660985A CN201610011895.8A CN201610011895A CN105660985A CN 105660985 A CN105660985 A CN 105660985A CN 201610011895 A CN201610011895 A CN 201610011895A CN 105660985 A CN105660985 A CN 105660985A
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- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000000855 fermentation Methods 0.000 title claims abstract description 43
- 230000004151 fermentation Effects 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 29
- 150000001875 compounds Chemical class 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 22
- 239000012530 fluid Substances 0.000 claims description 21
- 239000011550 stock solution Substances 0.000 claims description 20
- 108091005804 Peptidases Proteins 0.000 claims description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 19
- 235000019419 proteases Nutrition 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 7
- 235000013360 fish flour Nutrition 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000011343 solid material Substances 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000720946 Hypophthalmichthys molitrix Species 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 238000001976 enzyme digestion Methods 0.000 claims description 2
- 230000004044 response Effects 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000008452 baby food Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002773 nucleotide Substances 0.000 abstract description 2
- 125000003729 nucleotide group Chemical group 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 241000269319 Squalius cephalus Species 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 11
- 101710180012 Protease 7 Proteins 0.000 description 8
- 239000007921 spray Substances 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001793 charged compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation technology of fish protein powder enriched in small-molecular active peptides which are mainly prepared from various low-value freshwater fishes or leftover materials of fish processing as raw materials, and especially relates to a preparation technology of natural fish protein powder by a biological fermentation method. The preparation technology utilizes chubs as the representative raw material of the low-value fishes, and comprises the following steps: pre-treating the raw material; grinding the pre-treated raw material by a rubber mill; and carrying out enzymolysis, fermentation, separation, blending, homogenization, micro-encapsulation, spray-drying, packing and so on, so that the instant high-protein fish powder which is good in color, flavor and taste is prepared. The fish protein powder prepared by the preparation technology is excellent in quality; the fish protein powder is enriched in healthy nutrients, including amino acids, flavor nucleotides, small-molecular active peptides, probiotics and the like; thus, the fish protein powder is stable in properties and convenient to be stored and transported; moreover, the fish protein powder is convenient to be used and high in added value. The fish protein powder can be used in the fields of functional food, instant food, seasoning, infant food, biological feed and the like. The fish protein powder has a wide market prospect.
Description
Technical field
The present invention relates to the fabricating technology field of fish protein powder, prepare the production technology of natural fish protein powder more particularly to a kind of biofermentation.
Background technology
China is the country that freshwater area is more in the world, fresh water area is about 300,000,000 mu, wherein it is available for the water area about 75,000,000 mu breeded fish, and China's most area is positioned at temperate zone or subtropical zone, have a moderate climate, rainfall is abundant, be suitable for fish growth, and therefore China is the country that fresh-water fishes yield is maximum in the world. Although China's fresh-water fishes aboundresources, but aquatic products polish is still weak, based on fresh goods and preliminary working product on market, added value is low, serious waste of resources, simultaneously aquatic products fresh goods not easily store, it is easy to dead rot and transport inconvenient, relatively costly, profit space is little.
Utilizing modern biotechnology that low-value freshwater fish class is carried out deep processing, production is of high nutritive value, applied range, use fish protein powder more easily, be possible not only to abundant product category, improve value-added content of product, create higher economic interests, additionally it is possible to reduce the wasting of resources and environmental pollution.
Therefore, the preparation method how providing a kind of fish protein powder is the problem that those skilled in the art need solution badly.
Summary of the invention
In view of this, the invention provides a kind of biofermentation and prepare the production technology of natural fish protein powder, fish protein powder prepared by the present invention is best in quality, rich in nutritive and health protection components such as aminoacid, flavour nucleotide, small active peptides, probiotic bacterias, not only stable in properties, it is simple to store and transport, and easy to use, added value is high, can be used for the fields such as functional food, instant food, flavoring agent, infant food, biological feedstuff, there is wide market prospect.
To achieve these goals, the present invention provides following technical scheme:
A kind of biofermentation prepares the production technology of natural fish protein powder, it is characterised in that comprise the following steps:
(1) pretreatment of raw material: take fresh or freezing Hypophthalmichthys molitrix and be carried out, remove impurity, cut and mix, cut and mix with appropriate water after mixing, pull an oar after mixing, and put into refinement in colloid mill, making fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: the stock solution configured in step (1) is carried out sterilizing, is cooled between 40-50 DEG C after sterilization, is subsequently adding compound protease and carries out enzymolysis, namely obtain enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, and enzyme denaturing is cooled to 25-30 DEG C after completing, and is then added thereto to fermenting agent and glucose carries out ferment at constant temperature, and fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is carried out intensification sterilizing, concentration, be subsequently adding a small amount of Sal, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spraying, dry: be after being embedded by the homogenizing fluid of step (5) embedding medium, spray-dried, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, in described step (1), fish is 1: 5-15 with the weight ratio of water.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, the sterilization method of described step (2) and described step (5) is high temperature, and sterilising temp is 95-100 DEG C, and sterilization time is 5-10min.
Preferably, prepare in the production technology of natural fish protein powder at above-mentioned biofermentation, the combination that compound protease is neutral protease, flavor protease, papain of described step (2), and the 0.5-2.0% that compound protease is stock solution weight, enzyme digestion reaction temperature controls at 40-50 DEG C simultaneously, response time 7-8h.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, the mixed bacteria that fermenting agent is lactobacillus and bacillus bifidus that described step (3) adds, the quality proportioning of lactobacillus and bacillus bifidus is 2: 1.
Preferably, prepare in the production technology of natural fish protein powder at above-mentioned biofermentation, the 3.0-5.0% that fermenting agent is enzymolysis solution weight that described step (3) adds, and fermentation mode is anaerobic fermentation, fermentation temperature is 25-30 DEG C, and fermentation time is 36-48h.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, the condensing mode of described step (5) is freeze concentration, and the addition of Sal is the 1-3% of liquid after concentration.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, embedding medium used in described step (6) is maltodextrin, the 5-10% making consumption be homogenizing fluid weight.
Preferably, preparing in the production technology of natural fish protein powder at above-mentioned biofermentation, the spray drying inlet temperature in described step (6) is 180-210 DEG C, and outlet temperature is 60-80 DEG C.
Known via above-mentioned technical scheme, compared with prior art, present disclosure provides a kind of biofermentation and prepare the production technology of natural fish protein powder, first the fish protein powder that prepared by the present invention is without the protein adding the additives such as monosodium glutamate, essence, pigment and other sources, extract for pure natural, not only mouthfeel is good, good taste is dense, and meet the demand of existing healthy living pattern, enzyme preparation reaction temperature is at 40-50 DEG C simultaneously, lower than traditional hot worked temperature, be conducive to the reservation of nutritional labeling;Secondly the present invention is in conjunction with biofermentation, biological enzymolysis and microcapsule embedded technology, prepare the fish protein powder of a kind of new, good stability high rich in aminoacid, small active peptides, protein content, effect through compound enzyme, the utilization rate of fish protein is higher, protein molecular weight diminishes, product is then through fermentable, eliminate fishy smell and bitterness, local flavor improves, and improve aminoacid and the content of small-molecular peptides (below 5000Da), being easier to be absorbed by the body, nutrition adjustment function also increases; The fish protein powder that simultaneously present invention produces not only best in quality, be of high nutritive value, good processability, compatibility are strong, easily preserve, easy to use, and the source of raw material can be the leftover pieces produced in low value Fish or physical refining process, and the protein of non-enzymolysis can be recycled, avoid the waste of resource, improve comprehensive utilization ratio, increase value-added content of product, expand economic benefit.
Accompanying drawing explanation
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, the accompanying drawing used required in embodiment or description of the prior art will be briefly described below, apparently, accompanying drawing in the following describes is only embodiments of the invention, for those of ordinary skill in the art, under the premise not paying creative work, it is also possible to obtain other accompanying drawing according to the accompanying drawing provided.
Fig. 1 accompanying drawing is the structural representation of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments. Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
The embodiment of the invention discloses a kind of biofermentation and prepare the production technology of natural fish protein powder, not only without the protein adding the additives such as monosodium glutamate, essence, pigment and other sources in fish protein powder, extract for pure natural, mouthfeel is good, and good taste is dense; And rich in aminoacid, small active peptides, protein content height, good stability, easy to use; The source of raw material can be the leftover pieces produced in low value Fish or physical refining process simultaneously, and the protein of non-enzymolysis can be recycled, avoid the waste of resource, improve comprehensive utilization ratio, increase value-added content of product, expand economic benefit, there is wide market prospect.
Embodiment one
A kind of biofermentation prepares the production technology of natural fish protein powder, comprises the steps:
(1) pretreatment of raw material: take fresh or freezing Hypophthalmichthys molitrix and be carried out, remove impurity, cut and mix, cut and mix with appropriate water after mixing, wherein mix according to weight ratio 1: 5-15 with water, pull an oar after mixing, and put into refinement in colloid mill, make fish skin, fishbone, the flesh of fish be uniformly dispersed, then suitably adjust the water yield, making solid content of material≤25% therein, now stock solution configuration is complete;
(2) enzymolysis: by the stock solution configured in step (1) again 100 DEG C when carry out sterilizing, it is cooled to after sterilization between 40-50 DEG C, it is subsequently adding compound protease and carries out enzymolysis, enzymolysis time is 4-8h, and the addition sequence of compound protease is for being initially charged compound enzyme A (neutral protease: papain=1: 1), add compound enzyme B (neutral protease: flavor protease=1: 1), enzymolysis adopts tubular cooler to cool down after completing, and now namely obtains enzymolysis solution;
(3) fermentation: the enzymolysis solution of step (2) is carried out intensification enzyme denaturing, enzyme denaturing is cooled to 25-30 DEG C after completing, then it is added thereto to fermenting agent and glucose carries out ferment at constant temperature, wherein the consumption of fermenting agent is the 3-5% of enzymolysis solution weight, glucose is the 5-10% of enzymolysis solution weight, and fermentation mode is Unareobic fermentation, and fermentation temperature is 25-30 DEG C, fermentation time is 36-48h, namely obtains fermentation liquid after having fermented;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, aqueous phase is regardless of the ultrafiltration membrance filter then through 1000-5000Da, the macromole filtrate of unhydrolysed solid fraction Yu non-filtered is proceeded second time enzymolysis and fermentation, condition is identical with the condition of step (2) and step (3), then mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is warming up to 100 DEG C of sterilizing 5-10min, then freeze concentration, add the Sal of 1-3%, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spray, dry: the homogenizing fluid in step (5) adds maltodextrin and embeds, wherein the addition of maltodextrin is the 5-10% of homogenizing fluid, through spray drying after embedding, make final moisture content < 15%, then through packaging after inspection, make product high protein fish flour.
Embodiment two
A kind of biofermentation prepares the production technology of natural fish protein powder, comprises the following steps:
(1) pretreatment of raw material: be carried out by raw material, remove impurity, cut and mix, cuts and mixes with appropriate water after mixing, wherein mix according to weight ratio 1: 5 with water, pull an oar after mixing, and put into refinement in colloid mill, and make fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: sterilize when 100 DEG C 10min by stock solution configure in step (1), it is cooled to after sterilization between 40-50 DEG C, it is subsequently adding compound protease A, after enzymolysis 2h, add compound protease B, continuing enzymolysis 2h, wherein the addition of compound protease A and compound protease B is all added according to the 2% of stock solution, namely obtains enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, enzyme denaturing is cooled to 25-30 DEG C after completing, then it is added thereto to fermenting agent and glucose carries out ferment at constant temperature, the 3% and 5% of the addition of fermenting agent and glucose respectively enzymolysis solution weight, ferment at constant temperature 48h fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is warming up to 100 DEG C of sterilizing 10min, cooling concentration, be subsequently adding as the Sal of filtrate weight 3%, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spray, dry: in the homogenizing fluid of step (5), add maltodextrin embed, wherein the addition of maltodextrin is the 10% of homogenizing fluid, through spray drying after embedding, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
Embodiment three
A kind of biofermentation prepares the production technology of natural fish protein powder, comprises the following steps:
(1) pretreatment of raw material: be carried out by raw material, remove impurity, cut and mix, cuts and mixes with appropriate water after mixing, wherein mix according to weight ratio 1: 10 with water, pull an oar after mixing, and put into refinement in colloid mill, and make fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: sterilize when 100 DEG C 10min by stock solution configure in step (1), it is cooled to after sterilization between 40-50 DEG C, it is subsequently adding compound protease A, after enzymolysis 3h, add compound protease B, continuing enzymolysis 3h, wherein the addition of compound protease A and compound protease B is all added according to the 1% of stock solution, namely obtains enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, enzyme denaturing is cooled to 25-30 DEG C after completing, then it is added thereto to fermenting agent and glucose carries out ferment at constant temperature, the 4% and 8% of the addition of fermenting agent and glucose respectively enzymolysis solution weight, ferment at constant temperature 42h fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is warming up to 100 DEG C of sterilizing 10min, cooling concentration, be subsequently adding as the Sal of filtrate weight 3%, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spray, dry: in the homogenizing fluid of step (5), add maltodextrin embed, wherein the addition of maltodextrin is the 8% of homogenizing fluid, through spray drying after embedding, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
Embodiment four
A kind of biofermentation prepares the production technology of natural fish protein powder, comprises the following steps:
(1) pretreatment of raw material: be carried out by raw material, remove impurity, cut and mix, cuts and mixes with appropriate water after mixing, wherein mix according to weight ratio 1: 15 with water, pull an oar after mixing, and put into refinement in colloid mill, and make fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: sterilize when 100 DEG C 10min by stock solution configure in step (1), it is cooled to after sterilization between 40-50 DEG C, it is subsequently adding compound protease A, after enzymolysis 4h, add compound protease B, continuing enzymolysis 4h, wherein the addition of compound protease A and compound protease B is all added according to the 0.5% of stock solution, namely obtains enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, enzyme denaturing is cooled to 25-30 DEG C after completing, then it is added thereto to fermenting agent and glucose carries out ferment at constant temperature, the 5% and 10% of the addition of fermenting agent and glucose respectively enzymolysis solution weight, ferment at constant temperature 36h fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is warming up to 100 DEG C of sterilizing 10min, cooling concentration, be subsequently adding as the Sal of filtrate weight 1%, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spray, dry: in the homogenizing fluid of step (5), add maltodextrin embed, wherein the addition of maltodextrin is the 5% of homogenizing fluid, through spray drying after embedding, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
Embodiment five
A kind of biofermentation prepares the production technology of natural fish protein powder, comprises the following steps:
(1) pretreatment of raw material: be carried out by raw material, remove impurity, cut and mix, cuts and mixes with appropriate water after mixing, wherein mix according to weight ratio 1: 10 with water, pull an oar after mixing, and put into refinement in colloid mill, and make fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: sterilize when 100 DEG C 10min by stock solution configure in step (1), it is cooled to after sterilization between 40-50 DEG C, it is subsequently adding compound protease A, after enzymolysis 3h, add compound protease B, continuing enzymolysis 3h, wherein the addition of compound protease A and compound protease B is all added according to the 1% of stock solution, namely obtains enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, enzyme denaturing is cooled to 25-30 DEG C after completing, then it is added thereto to fermenting agent and glucose carries out ferment at constant temperature, the 4% and 8% of the addition of fermenting agent and glucose respectively enzymolysis solution weight, ferment at constant temperature 42h fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is warming up to 100 DEG C of sterilizing 10min, cooling concentration, be subsequently adding as the Sal of filtrate weight 2%, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spray, dry: in the homogenizing fluid of step (5), add maltodextrin embed, wherein the addition of maltodextrin is the 8% of homogenizing fluid, through spray drying after embedding, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
In this specification, each embodiment adopts the mode gone forward one by one to describe, and what each embodiment stressed is the difference with other embodiments, between each embodiment identical similar portion mutually referring to. For device disclosed in embodiment, owing to it corresponds to the method disclosed in Example, so what describe is fairly simple, relevant part illustrates referring to method part.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention. The multiple amendment of these embodiments be will be apparent from for those skilled in the art, and generic principles defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments. Therefore, the present invention is not intended to be limited to the embodiments shown herein, and is to fit to the widest scope consistent with principles disclosed herein and features of novelty.
Claims (9)
1. a biofermentation prepares the production technology of natural fish protein powder, it is characterised in that comprise the following steps:
(1) pretreatment of raw material: take fresh or freezing Hypophthalmichthys molitrix and be carried out, remove impurity, cut and mix, cut and mix with appropriate water after mixing, pull an oar after mixing, and put into refinement in colloid mill, making fish skin, fishbone, the flesh of fish be uniformly dispersed, stock solution is prepared complete;
(2) enzymolysis: the stock solution configured in step (1) is carried out sterilizing, is cooled between 40-50 DEG C after sterilization, is subsequently adding compound protease and carries out enzymolysis, namely obtain enzymolysis solution after enzymolysis;
(3) fermentation: the enzymolysis solution of step (2) carries out intensification enzyme denaturing, and enzyme denaturing is cooled to 25-30 DEG C after completing, and is then added thereto to fermenting agent and glucose carries out ferment at constant temperature, and fermentation liquid is prepared complete;
(4) separate: by the fermentation liquid of step (3) through being centrifugally separating to obtain solid fraction and aqueous portion, then the solid fraction of non-enzymolysis is proceeded second time enzymolysis, fermentation and separation, and mixes with primary filtrate;
(5) allotment, homogenizing: the filtrate of step (4) is carried out intensification sterilizing, concentration, be subsequently adding a small amount of Sal, homogenizing, regulates the concentration of solid material to 15-20%, is homogenizing fluid;
(6) spraying, dry: be after being embedded by the homogenizing fluid of step (5) embedding medium, spray-dried, make final moisture content < 15%, then packaging after inspection, makes product high protein fish flour.
2. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterised in that in described step (1), fish is 1: 5-15 with the weight ratio of water.
3. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterized in that, the sterilization method of described step (2) and described step (5) is high temperature, and sterilising temp is 95-100 DEG C, and sterilization time is 5-10min.
4. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterized in that, the combination that compound protease is neutral protease, flavor protease, papain of described step (2), and the 0.5-2.0% that compound protease is stock solution weight, enzyme digestion reaction temperature controls at 40-50 DEG C simultaneously, response time 7-8h.
5. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterized in that, the mixed bacteria that fermenting agent is lactobacillus and bacillus bifidus that described step (3) adds, the quality proportioning of lactobacillus and bacillus bifidus is 2: 1.
6. biofermentation prepares the production technology of natural fish protein powder according to claim 1 or 5, it is characterized in that, the 3-5% that fermenting agent is enzymolysis solution weight that described step (3) adds, and fermentation mode is anaerobic fermentation, fermentation temperature is 25-30 DEG C, and fermentation time is 36-48h.
7. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterised in that the condensing mode of described step (5) is freeze concentration, and the addition of Sal is the 1-3% of liquid after concentration.
8. biofermentation according to claim 1 prepares the production technology of natural fish protein powder, it is characterised in that embedding medium used in described step (6) is maltodextrin, the 5-10% making consumption be homogenizing fluid weight.
9. the biofermentation according to claim 1 or 8 prepares the production technology of natural fish protein powder, it is characterised in that the spray drying inlet temperature in described step (6) is 180-210 DEG C, and outlet temperature is 60-80 DEG C.
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