CN110938486A - Method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera - Google Patents
Method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera Download PDFInfo
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- CN110938486A CN110938486A CN201911177498.8A CN201911177498A CN110938486A CN 110938486 A CN110938486 A CN 110938486A CN 201911177498 A CN201911177498 A CN 201911177498A CN 110938486 A CN110938486 A CN 110938486A
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- viscera
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera. The technical proposal is that neutral protease is utilized to extract fish oil from fresh water fish viscera, and then saccharides are added into residues rich in protein to carry out Maillard reaction to prepare the flavor base material. The invention takes fresh water fish viscera as raw materials, fish oil is separated by an enzymolysis method, residues rich in protein, polypeptide and amino acid are prepared into the flavor base material with fish flavor and baking flavor by Maillard reaction and reaction condition control. The method can simultaneously utilize two main substances in the internal organs of the fish: fat and protein, so that the high-efficiency utilization of the viscera of the freshwater fish is really realized, and the economic benefit and the added value of the processing of the freshwater fish are improved.
Description
Technical Field
The invention relates to the technical field of food technology, in particular to a method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera.
Background
Freshwater fish generally refers to fish which can live in water body with salinity not more than 3 per thousand, and the number of the prior fish in China is nearly three thousand, wherein the number of the freshwater fish is more than one thousand, and the freshwater fish is an important food source for human beings. China is one of countries with more fresh water surfaces in the world, the fresh water area is about three hundred million mu, wherein the water surface for fish culture is about 7500 mu, most areas of China are located in temperate zones or subtropical zones, the climate is mild, the rainfall is abundant, the fish culture technology is suitable for fish growth, and the culture technology for grass, silver carps, bighead carps, green carps, crusian carp, megalobrama amblycephala and other excellent fishes is provided, so that the fish culture technology is a developed country in the fresh water aquaculture industry in the world at present, and the culture area or the total output is in the leading position in the world.
Although fresh water fish has high yield and is generally eaten, the available ingredients are generally limited to the meat quality and soft tissues of the fish, and the ingredients such as fish bones, internal organs and the like are usually discarded as waste; although there are some comprehensive utilization techniques aiming at fishbone and viscera, the comprehensive utilization techniques are widely used, most products are feed and additive components thereof, and the products with high added value are difficult to obtain. The fishbone is rich in calcium, the fresh water fish viscera is rich in fat and protein, and if the fresh water fish viscera can be used as raw materials to prepare products with high added values, the economic benefit of fresh water fish processing is expected to be improved.
Disclosure of Invention
The invention aims to provide a method for simultaneously preparing fish oil and a flavor-developing base material by utilizing fresh water fish viscera aiming at the technical defects of the prior art, so as to solve the technical problem that the fresh water fish viscera are difficult to be effectively utilized in the prior art.
Another technical problem to be solved by the present invention is that conventional processes are not able to obtain a taste-providing base while preparing fish oil.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera comprises the following steps:
1) taking viscera of freshwater fish, removing gallbladder, swim bladder and intestinal digests, and mashing into paste to obtain viscera paste;
2) adding distilled water into the minced viscera according to the mass ratio of the minced viscera to the distilled water of 1:0.5-1:4.5, then adjusting the pH value to 6-8, then adding neutral protease accounting for 0.2-1.5% of the mass of the minced viscera, carrying out enzymatic hydrolysis for 20-80min under the condition of stirring at 40-70 ℃, centrifuging while hot, and separating out upper-layer grease, namely the fish oil;
3) adding saccharides accounting for 2-6% of the mass of the residue after the upper-layer grease is separated in the step 2), adjusting the pH value to 4-8, carrying out heat preservation reaction for 1-6h at 100-150 ℃, and centrifuging to obtain supernatant, namely the flavoring base material. The supernatant is a substance with fish flavor and baking flavor, and can be directly used as liquid flavoring base material or spray dried to obtain powdery flavoring powder.
Preferably, the fresh water fish viscera in the step 1) is fresh water fish viscera or frozen fresh water fish viscera.
Preferably, the mashing to obtain the mash in step 1) is carried out by using a tissue mashing machine.
Preferably, the saccharide in step 3) is xylose, glucose, fructose or sucrose.
Preferably, the method further comprises the following step 4): and carrying out spray drying on the supernatant to obtain powdery seasoning powder.
Preferably, in the step 2), the mass ratio of the minced viscera to the distilled water is 1: 2.5.
Preferably, in step 2), the neutral protease is added in an amount of 0.8% by mass of the minced viscera, and after the neutral protease is added, the enzymatic hydrolysis is carried out at 55 ℃ for 50min under stirring.
Preferably, in the step 3), saccharides are added to the residue remaining after the separation of the upper layer fat in the step 2) in an amount of 4% by mass.
Preferably, in step 3), the pH is adjusted to 6.
Preferably, in step 3), the reaction is carried out at 125 ℃ for 3.5h after adjusting the pH.
The invention provides a method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera. The technical proposal is that neutral protease is utilized to extract fish oil from fresh water fish viscera, and then saccharides are added into residues rich in protein to carry out Maillard reaction to prepare the flavor base material. The invention takes fresh water fish viscera as raw materials, fish oil is separated by an enzymolysis method, residues rich in protein, polypeptide and amino acid are prepared into the flavor base material with fish flavor and baking flavor by Maillard reaction and reaction condition control. The method can simultaneously utilize two main substances in the internal organs of the fish: fat and protein, so that the high-efficiency utilization of the viscera of the freshwater fish is really realized, and the economic benefit and the added value of the processing of the freshwater fish are improved.
Detailed Description
Hereinafter, specific embodiments of the present invention will be described in detail. Well-known structures or functions may not be described in detail in the following embodiments in order to avoid unnecessarily obscuring the details. Approximating language, as used herein in the following examples, may be applied to identify quantitative representations that could permissibly vary in number without resulting in a change in the basic function. Unless defined otherwise, technical and scientific terms used in the following examples have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
Example 1
A method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera comprises the following steps:
1) taking viscera of freshwater fish, removing gallbladder, swim bladder and intestinal digests, and mashing into paste to obtain viscera paste;
2) adding distilled water into the viscera paste according to the mass ratio of the viscera paste to the distilled water of 1:0.5, then adjusting the pH value to 6, adding neutral protease accounting for 0.2 percent of the mass of the viscera paste, carrying out enzymatic hydrolysis for 20min at the temperature of 40 ℃ under the stirring condition, centrifuging while hot, and separating out upper-layer grease, namely the fish oil;
3) adding saccharides with the mass of 2% of the residues left after the upper layer of grease is separated in the step 2), then adjusting the pH value to 4, carrying out heat preservation reaction for 1h at the temperature of 100 ℃, and centrifuging to obtain supernatant, namely the flavor base material.
Wherein the fresh water fish viscera in the step 1) is fresh water fish viscera or frozen fresh water fish viscera. The mashing into the mash in the step 1) is realized by utilizing a tissue mashing machine. The sugar in the step 3) is sucrose. Further comprising the following step 4): and carrying out spray drying on the supernatant to obtain powdery seasoning powder.
Example 2
A method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera comprises the following steps:
1) taking viscera of freshwater fish, removing gallbladder, swim bladder and intestinal digests, and mashing into paste to obtain viscera paste;
2) adding distilled water into the viscera paste according to the mass ratio of the viscera paste to the distilled water of 1:4.5, then adjusting the pH value to 8, adding neutral protease accounting for 1.5 percent of the mass of the viscera paste, carrying out enzymatic hydrolysis for 80min at the temperature of 70 ℃ under the stirring condition, centrifuging while hot, and separating out upper-layer grease, namely the fish oil;
3) adding sugar with the mass of 6% into the residue left after the upper layer of grease is separated in the step 2), then adjusting the pH value to 8, carrying out heat preservation reaction for 6h at 150 ℃, and centrifuging to obtain supernatant, namely the flavor base material.
Wherein the mashing to minced meat in the step 1) is realized by utilizing a tissue mashing machine. The saccharide in the step 3) is glucose.
Example 3
A method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera comprises the following steps:
1) taking viscera of freshwater fish, removing gallbladder, swim bladder and intestinal digests, and mashing into paste to obtain viscera paste;
2) adding distilled water into the viscera paste according to the mass ratio of the viscera paste to the distilled water of 1:2.5, then adjusting the pH value to 7, adding neutral protease accounting for 0.8 percent of the mass of the viscera paste, carrying out enzymatic hydrolysis for 50min at the temperature of 55 ℃ under the stirring condition, centrifuging while hot, and separating out upper-layer grease, namely the fish oil;
3) adding saccharides with the mass of 4% of the saccharides into the residue left after the upper layer of grease is separated in the step 2), then adjusting the pH value to 6, carrying out heat preservation reaction for 3.5h at the temperature of 125 ℃, and centrifuging to obtain supernatant, namely the flavor base material.
Example 4
Fresh or frozen fresh water fish viscera, removing gallbladder, swim bladder and intestinal digests, mashing with tissue mashing machine to obtain paste, adding distilled water at a ratio of 1:0.5-1:4.5, adjusting pH to 6-8, adding neutral protease 0.2-1.50% of viscera paste mass, stirring at 40-70 deg.C for enzymatic hydrolysis for 20-80min, centrifuging while hot, and separating out upper layer oil to obtain fish oil.
Adding saccharides (xylose, glucose, fructose, sucrose, etc.) into residue obtained after separating fish oil at a ratio of 2-6%, adjusting pH to 4-8, reacting at 100-150 deg.C for 1-6 hr, centrifuging to obtain supernatant as material with fish flavor and baking flavor, which can be directly used as liquid flavor base material or spray dried to obtain powdered seasoning powder.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement, and improvement made within the scope of the application of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera is characterized by comprising the following steps:
1) taking viscera of freshwater fish, removing gallbladder, swim bladder and intestinal digests, and mashing into paste to obtain viscera paste;
2) adding distilled water into the minced viscera according to the mass ratio of the minced viscera to the distilled water of 1:0.5-1:4.5, then adjusting the pH value to 6-8, then adding neutral protease accounting for 0.2-1.5% of the mass of the minced viscera, carrying out enzymatic hydrolysis for 20-80min under the condition of stirring at 40-70 ℃, centrifuging while hot, and separating out upper-layer grease, namely the fish oil;
3) adding saccharides accounting for 2-6% of the mass of the residue after the upper-layer grease is separated in the step 2), adjusting the pH value to 4-8, carrying out heat preservation reaction for 1-6h at 100-150 ℃, and centrifuging to obtain supernatant, namely the flavoring base material.
2. The method of claim 1, wherein the fresh water fish viscera in step 1) is fresh water fish viscera or frozen fresh water fish viscera.
3. The method of claim 1, wherein the mashing in step 1) is performed by using a tissue mashing machine.
4. The method for simultaneously preparing fish oil and flavor base from fresh water fish viscera as claimed in claim 1, wherein the sugar in step 3) is xylose, glucose, fructose or sucrose.
5. The method for simultaneously preparing fish oil and flavor base from fresh water fish viscera as claimed in claim 1, which further comprises the following step 4): and carrying out spray drying on the supernatant to obtain powdery seasoning powder.
6. The method for simultaneously preparing fish oil and flavor-providing base material from fresh water fish viscera as claimed in claim 1, wherein the mass ratio of the viscera paste to the distilled water in the step 2) is 1: 2.5.
7. The method for simultaneously preparing fish oil and flavor-providing base material from fresh water fish viscera as claimed in claim 1, wherein in the step 2), the amount of the neutral protease added is 0.8% of the mass of the viscera paste, and after the neutral protease is added, the enzymatic hydrolysis is carried out for 50min at 55 ℃ under stirring.
8. The method for simultaneously preparing fish oil and flavor-providing base material using fresh water fish viscera as claimed in claim 1, wherein in the step 3), 4% by mass of saccharides are added to the residue remaining after the separation of the upper layer oil and fat in the step 2).
9. The method for simultaneously preparing fish oil and flavor base from fresh water fish viscera as claimed in claim 1, wherein in step 3), the pH value is adjusted to 6.
10. The method for simultaneously preparing fish oil and flavor-providing base material from fresh water fish viscera as claimed in claim 1, wherein in the step 3), the reaction is carried out at 125 ℃ for 3.5h after the pH is adjusted.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911177498.8A CN110938486A (en) | 2019-11-27 | 2019-11-27 | Method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911177498.8A CN110938486A (en) | 2019-11-27 | 2019-11-27 | Method for simultaneously preparing fish oil and flavor-developing base material by utilizing fresh water fish viscera |
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| CN110938486A true CN110938486A (en) | 2020-03-31 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433345A (en) * | 2008-12-01 | 2009-05-20 | 江南大学 | Comprehensive utilization method of abodominal organs of grass carp |
| CN103478670A (en) * | 2013-09-11 | 2014-01-01 | 北京工商大学 | Method for preparing seasoning base material of aquatic products by using viscera protein of grass carp |
| CN103773590A (en) * | 2014-01-23 | 2014-05-07 | 吉首大学 | Method for extracting fish oil from internal organs of elopichthys bambusa by utilizing neutral protease |
-
2019
- 2019-11-27 CN CN201911177498.8A patent/CN110938486A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433345A (en) * | 2008-12-01 | 2009-05-20 | 江南大学 | Comprehensive utilization method of abodominal organs of grass carp |
| CN103478670A (en) * | 2013-09-11 | 2014-01-01 | 北京工商大学 | Method for preparing seasoning base material of aquatic products by using viscera protein of grass carp |
| CN103773590A (en) * | 2014-01-23 | 2014-05-07 | 吉首大学 | Method for extracting fish oil from internal organs of elopichthys bambusa by utilizing neutral protease |
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Application publication date: 20200331 |
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