CN1166316C - Process for preparing protein extract from low-value small fish - Google Patents
Process for preparing protein extract from low-value small fish Download PDFInfo
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- CN1166316C CN1166316C CNB011276126A CN01127612A CN1166316C CN 1166316 C CN1166316 C CN 1166316C CN B011276126 A CNB011276126 A CN B011276126A CN 01127612 A CN01127612 A CN 01127612A CN 1166316 C CN1166316 C CN 1166316C
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Abstract
The present invention relates to a method for preparing protein extractives by utilizing low-value small trash fish, which comprises the procedures of preprocessing of raw material, enzymolysis, debitterizing, salg removal, degreasing, concentration, a Maillard reaction for generating fragrance, drying, etc. The present invention adopts protein endopeptidase and protein excision enzyme for mild enzymolysis and an enzyme method to eliminate the bitterness of hydrolysates and Maillard reaction technology to enhance the flavor of the product, and thereby, functional protein products having different functions and purposes can be prepared. The product contains rich small molecule proteins, active peptide, carnosine, amino acid, ribonucleotide, vitamins and trace elements, and can be widely applied to seasonings, nutrient health care products, functional foods, etc.
Description
Technical field
The present invention relates to enzymatic isolation method from the natural resources method for extracting proteins.
Background technology
Along with the development of culture fishery and Marine Fishing Industry, the output of China's aquatic products just constantly increases, and annual production reaches more than 1,000 ten thousand tons, wherein has approximately to belong to low-value small fish more than 20%.China handles the conventional method of low-value small fish for its oven dry is prepared as the feed addictive fish meal, and its added value is not high, and in the coastal area, the fisherman who has pickles spontaneous fermentation with low-value small fish and makes fish sauce, and also range of application is all quite limited from quality.The nutritional labeling of low-value small fish is compared with unblemished fish does not have much difference, protein content enriches and is good protein, China is the country that protein resource lacks relatively, science the and reasonably protein of low-value small fish is developed and utilized, be a good job that promotes the well-being of mankind, its social benefit and economic benefit are all very considerable.
The at present existing multiple bibliographical information that utilizes low-value small fish to prepare the protein product method, CN1091920 discloses a kind of " natural seafood nutrient and method for making thereof ", this method for making is that low-value small fish is used papain hydrolysis and alcohol extract again after acetic acid is handled, dust at last the auxotype health products.The shortcoming of this method is: enzyme digestion reaction is gentle inadequately, and hydrolysate does not have debitterize, and the goods less stable can only can not form the functional protein goods as general edible nourishing product.
Summary of the invention
The objective of the invention is to propose a kind of new method of utilizing low-value small fish to prepare high-quality protein extract, to overcome the shortcoming that prior art exists.
Further purpose of the present invention provides the method that a kind of classification prepares the functional protein of difference in functionality and purposes.
Technical scheme of the present invention comprises following processing step:
(1) preliminary treatment of raw material
(1.1) the small fish raw material through cleaning out is rubbed the adult fish gruel;
(1.2) add trash fish gross weight 1-5 pure water doubly, be warming up to 50-100 ℃, keep the long enough time and carry out the deodorization processing;
(2) hydrolysis of fish albumen
(2.1) stirring of pretreated fish slurry is cooled to 40-75 ℃;
(2.2) adjust PH4.5-8.5;
(2.3) add 0.05-2% (with respect to the mass percent of the small fish raw material that takes by weighing at first) protein incision enzyme, keep 40-75 ℃, under agitation gentle enzymolysis 1-12 hour;
(2.4) add 0.05-2% (with respect to the mass percent of the small fish raw material that takes by weighing at first) protein excision enzyme, keep 40-75 ℃, under agitation continued hydrolysis 1-12 hour;
(2.5) add 0.05-2% (with respect to the mass percent of the small fish raw material that takes by weighing at first) transpeptidase, keep 30-80 ℃, under agitation debitterize 1-5 hour;
(2.6) be warming up to 80-100 ℃, kept 3-15 minute, enzyme goes out;
(3) remove slag and degreasing
(3.1) reactant that will go out behind the enzyme is cooled to 20-50 ℃, removes slag with centrifuge is centrifugal, and centrifuge speed is 500-3000rpm;
(3.2) hydrolyzate after will removing slag carries out centrifugal degreasing, and centrifuge speed is 3000-10000rpm;
(4) concentrate
Hydrolyzate after the degreasing is carried out vacuum be concentrated into 20-50%;
(5) Maillard reaction is given birth to fragrant
Concentrate is put into retort, add and give birth to fragrant precursor (addition is calculated by the mass percent with respect to the small fish raw material that takes by weighing at first): glucose 0.1-3%, wood sugar 0.1-2%, ribose 0.1-5%, cysteine 0.1-1.5%, cystine 0.1-2%, methionine 0.1-3%, glycine 0.1-1%, alanine 0.1-2%, transfer pH 4.5-8.0, be warming up to 70-140 ℃, kept 30-180 minute, and continuous stirring, mixing speed is 30-200rpm;
(6) drying
Liquid behind the Maillard reaction is carried out drying to obtain the powdered protein extract product.
For further obtaining the functional protein goods of difference in functionality and purposes, the present invention proposes a kind of scheme of further deep processing, promptly be with above-mentioned processing step (3) remove slag and degreasing after hydrolyzate further be divided into other hydrolyzate of different molecular weight level by the molecule classification technique, again other hydrolyzate of different molecular weight level of telling is carried out following each process steps respectively, thereby make molecular weight grades functional protein goods respectively.
Said molecule classification technique can adopt chromatographic isolation, membrane filtration or molecular sieve filtration.
Be quality that further improves manufactured goods and the shelf-life that prolongs goods, described processing step (6), be that drying steps can further adopt microcapsule embedded technology, be about to the liquid behind the Maillard reaction, be cooled to 20-50 ℃, add embedding medium and carry out embedding, the embedding medium molecular weight is the soybean hydrolysate 1-5% (with respect to the mass percent of the small fish raw material that takes by weighing at first) of 3000-30000, edible gelatin 1-5% (with respect to the mass percent of the small fish raw material that takes by weighing at first), after stirring, through the efficient homogenizer homogeneous of 30-60Mpa, finish microcapsule embedded after, again with the dry powder product that obtains of spray drying process.
Process of the present invention, through pretreatment of raw material, enzymolysis, debitterize, remove slag, degreasing, concentrate, U.S. rad gives birth to operations such as fragrant reaction, drying and makes with extra care, have the following advantages and technique effect: (1) adopts gentle enzymolysis, can prevent to produce the Toxic chloropropyl alcohol; (2) adopt the enzyme process debitterize to remove the bitter taste in the hydrolysate; (3) improved the flavor that is of product with the Maillard reaction technology; (4) can make the functional protein goods of difference in functionality and purposes; (5) product quality height, long shelf-life; (6) be rich in small protein, active peptide, carnosine, amino acid, nucleotides, vitamin and trace element in the product, have seasoning and nourishing healthy dual-use function, flavouring, nutrient and healthcare products, biochemical reagents, functional food, frozen food be can be widely used in, dilated food, leisure food, ham sausage, meat products, conditioning food etc. cured, improve the quality of products, also can be separately as tonic food and flavouring.
The specific embodiment
Embodiment one
1. low-value small fish is screened, shave and remove the impurity such as fish and sandstone that rot, clear clean, gill;
2. take by weighing the good low-value small fish of 100 kilograms of cleanings, rub the adult fish gruel with meat grinder;
3. put into 500 liters of jacketed pans, add 200 liters of pure water, be warming up to 85 ℃, kept 1 hour to the logical steam of interlayer;
4. pump into the hydrolysis jar, the retort volume is 500 liters, stirs and is cooled to 60 ℃, and mixing speed is 100rpm;
5. transfer PH6.0;
6. add 0.5 kilogram of protein restriction endonuclease, in 60-62 ℃ of stirring reaction 10 hours, mixing speed was 80rpm;
7. add 0.2 kilogram of protein excision enzyme, in 60-62 ℃ of stirring reaction 8 hours, mixing speed was 80rpm;
8. add 0.1 kilogram of transpeptidase, stirred debitterize 5 hours in 50-52 ℃, mixing speed is 80rpm;
9. be warming up to 95 ℃, keep 10 minutes enzymes that go out;
10. remove slag with the self-tipping type centrifuge is centrifugal, centrifugal rotational speed is 1200rpm;
11. use the disk centrifugal separator centrifugal degreasing, centrifuge speed is 6000rpm;
12. the clear liquid after the degreasing is concentrated into 40% in 60 ℃ of following vacuum, and vacuum is-0.08Mpa;
13. concentrate is pumped into living fragrant retort, add 0.2kg glucose, 0.2kg wood sugar, 0.5kg ribose, 0.1kg cysteine, 0.5kg cystine, 0.1kg methionine, 0.1kg glycine, 0.1kg alanine, stir;
14. transfer PH7.0;
15. be warming up to 120 ℃, kept 1.5 hours;
16. be cooled to 50 ℃, add soybean hydrolysate, 0.5 kilogram of edible gelatin of 2kg molecular weight 10000, stir;
17. carry out homogeneous with the 40Mpa homogenizer;
18. with the emulsion spray-drying behind the homogeneous, EAT is set at 160 ℃, leaving air temp is set at 70 ℃, and temperature of charge is 40 ℃;
19. at relative air humidity be pack under 50% the environment finished product.
Embodiment two
1. low-value small fish is screened, shave and remove the impurity such as fish and sandstone that rot, clear clean, gill;
2. take by weighing the good low-value small fish of 100 kilograms of cleanings, rub with meat grinder;
3. put into 500 liters of jacketed pans, add 200 liters of pure water, be warming up to 85 ℃, kept 1 hour to the logical steam of interlayer;
4. pump into the hydrolysis jar, the retort volume is 500 liters, stirs and is cooled to 60 ℃, and mixing speed is 100rpm;
5. transfer PH6.0;
6. add 0.5 kilogram of protein restriction endonuclease, in 60-62 ℃ of stirring reaction 10 hours, mixing speed was 80rpm;
7. add 0.2 kilogram of protein excision enzyme, in 60-62 ℃ of stirring reaction 8 hours, mixing speed was 80rpm;
8. add 0.1 kilogram of transpeptidase, stirred debitterize 5 hours in 50-52 ℃, mixing speed is 80rpm;
9. be warming up to 95 ℃, keep 10 minutes enzymes that go out;
10. remove slag with the self-tipping type centrifuge is centrifugal, centrifugal rotational speed is 1200rpm;
11. with the centrifugal branch oil of disk centrifugal separator, centrifuge speed is 6000rpm;
12. the hydrolyzate after adopting chromatographic separator to degreasing separates, and collects molecular weight respectively greater than 10KD, 0.5～10KD with less than the flow point of 0.5KD;
13. three kinds of flow points are concentrated into 40% in 60 ℃ of following vacuum respectively, and vacuum is-0.09Mpa;
14. concentrate is pumped into living fragrant retort, add 0.1kg glucose, 0.1kg wood sugar, 0.3kg ribose, 0.1kg cysteine, 0.3kg cystine, 0.05kg methionine, 0.05kg glycine, 0.05kg alanine, stir;
15. transfer PH7.6;
16. be warming up to 115 ℃, kept 2 hours;
17. according to the difference of function with different drying mode dryings: with the dry powder product that obtains of the mode of embodiment one, molecular weight is that the flow point of 0.5-10KD is with the dry acquisition of cryodesiccated mode powder product to molecular weight greater than 10KD and the flow point that is lower than 0.5KD.
Embodiment three
1. low-value small fish is screened, shave and remove the impurity such as fish and sandstone that rot, clear clean, gill;
2. take by weighing the good low-value small fish of 100 kilograms of cleanings, rub with meat grinder;
3. put into 500 liters of jacketed pans, add 200 liters of pure water, be warming up to 85 ℃, kept 1 hour to the logical steam of interlayer;
4. pump into the hydrolysis jar, the retort volume is 500 liters, stirs and is cooled to 60 ℃, and mixing speed is 100rpm;
5. transfer PH6.0;
6. add 0.5 kilogram of protein restriction endonuclease, in 60-62 ℃ of stirring reaction 10 hours, mixing speed was 80rpm;
7. add 0.2 kilogram of protein excision enzyme, in 60-62 ℃ of stirring reaction 8 hours, mixing speed was 80rpm;
8. add 0.1 kilogram of transpeptidase, stirred debitterize 5 hours in 50-52 ℃, mixing speed is 80rpm;
9. be warming up to 95 ℃, keep 10 minutes enzymes that go out;
10. remove slag with the self-tipping type centrifuge is centrifugal, centrifugal rotational speed is 1200rpm;
11. with the centrifugal branch oil of disk centrifugal separator, centrifuge speed is 6000rpm;
Separate and filter 12. adopt film filter to carry out three grades, collect molecular weight respectively greater than 10KD, 0.5～10KD with less than the filtered fluid of 0.5KD;
13. the filtered fluid of three kinds of molecular weight is concentrated into 30% in 60 ℃ of following vacuum respectively, and vacuum is-0.09Mpa;
14. concentrate is pumped into living fragrant retort, add 0.1kg glucose, 0.1kg wood sugar, 0.2kg ribose, 0.05kg cysteine, 0.2kg cystine, 0.05kg methionine, 0.05kg glycine, 0.05kg alanine, stir;
15. transfer PH8.0;
16. be warming up to 80 ℃, kept 1 hour;
17. according to the difference of function with different drying mode dryings: with the dry powder product that obtains of the mode of embodiment one, molecular weight is that the flow point of 0.5-10KD is with the dry powder product that obtains of the mode of vacuum dehydrating at lower temperature to molecular weight greater than 10KD and the flow point that is lower than 0.5KD.
Claims (4)
1. method of utilizing low-value small fish to prepare protein extract is characterized in that comprising following processing step:
(1) preliminary treatment of raw material
(1.1) the small fish raw material through cleaning out is rubbed the adult fish gruel;
(1.2) add trash fish gross weight 1-5 pure water doubly, be warming up to 50-100 ℃, keep the long enough time and carry out the deodorization processing;
(2) hydrolysis of fish albumen
(2.1) stirring of pretreated fish slurry is cooled to 40-75 ℃;
(2.2) adjust PH4.5-8.5;
(2.3) mass percent that adds with respect to the small fish raw material that takes by weighing at first is the protein incision enzyme of 0.05-2%, keeps 40-75 ℃, under agitation gentle enzymolysis 1-12 hour;
(2.4) mass percent that adds with respect to the small fish raw material that takes by weighing at first is the protein excision enzyme of 0.05-2%, keeps 40-75 ℃, under agitation continues hydrolysis 1-12 hour;
(2.5) mass percent that adds with respect to the small fish raw material that takes by weighing at first is the transpeptidase of 0.05-2%, keeps 30-80 ℃, under agitation debitterize 1-5 hour;
(2.6) be warming up to 80-100 ℃, kept 3-15 minute, enzyme goes out;
(3) remove slag and degreasing
(3.1) reactant that will go out behind the enzyme is cooled to 20-50 ℃, removes slag with centrifuge is centrifugal, and centrifuge speed is 500-3000rpm;
(3.2) hydrolyzate after will removing slag carries out centrifugal degreasing, and centrifuge speed is 3000-10000rpm;
(4) concentrate
Hydrolyzate after the degreasing is carried out vacuum be concentrated into 20-50%;
(5) Maillard reaction is given birth to fragrant
Concentrate is put into retort, add living fragrant precursor by mass percent: glucose 0.1-3%, wood sugar 0.1-2%, ribose 0.1-5%, cysteine 0.1-1.5%, cystine 0.1-2%, methionine 0.1-3%, glycine 0.1-1%, alanine 0.1-2% with respect to the small fish raw material that takes by weighing at first, transfer pH 4.5-8.0, be warming up to 70-140 ℃, kept 30-180 minute, and continuous stirring, mixing speed is 30-200rpm;
(6) drying
Liquid behind the Maillard reaction is carried out drying to obtain powder product.
2. the method for utilizing low-value small fish to prepare protein extract according to claim 1, it is characterized in that with processing step (3) remove slag and degreasing after hydrolyzate be divided into other hydrolyzate of different molecular weight level by the molecule classification technique, again other hydrolyzate of different molecular weight level of telling is carried out following processing step respectively, make molecular weight grades functional protein goods respectively.
3. the method for utilizing low-value small fish to prepare protein extract according to claim 2 is characterized in that said molecule classification technique is for having chromatographic isolation, membrane filtration or molecular sieve filtration.
4. the method for utilizing low-value small fish to prepare protein extract according to claim 1, it is characterized in that processing step (6) adopts microcapsule embedded technology, be about to the liquid behind the Maillard reaction, be cooled to 20-50 ℃, add embedding medium and carry out embedding, the embedding medium molecular weight is 10000 soybean hydrolysate and edible gelatin, its addition is calculated by the mass percent with respect to the small fish raw material that takes by weighing at first, the soybean hydrolysate is 1-5%, edible gelatin is 0.5%, after stirring, through the efficient homogenizer homogeneous of 30-60Mpa, finish microcapsule embedded after, again with the dry powder product that obtains of spray drying process.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB011276126A CN1166316C (en) | 2001-07-12 | 2001-07-12 | Process for preparing protein extract from low-value small fish |
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| CNB011276126A CN1166316C (en) | 2001-07-12 | 2001-07-12 | Process for preparing protein extract from low-value small fish |
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| CN1395862A CN1395862A (en) | 2003-02-12 |
| CN1166316C true CN1166316C (en) | 2004-09-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965701B (en) * | 2006-11-27 | 2010-12-29 | 华南理工大学 | Method for preparing seasoning material by enzymolysis of trash fish and fish oil |
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| CN100356859C (en) * | 2003-12-30 | 2007-12-26 | 韩福山 | Protein feed stuff and processing method thereof |
| CN100401907C (en) * | 2006-06-12 | 2008-07-16 | 湖北泰尔生物工程有限公司 | Method for preparing active polypeptide solution of fresh water fish protein |
| CN101341924B (en) * | 2008-09-01 | 2011-02-09 | 陈忆凤 | Method for preparing biological active small peptide with endogenesis enzyme |
| CN101513218B (en) * | 2009-03-10 | 2011-09-07 | 周靖波 | Method for extracting antioxidation activity small peptide nutrient powder from wheat embryo |
| CN101869172B (en) * | 2010-06-13 | 2014-01-22 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN102228218B (en) * | 2011-05-27 | 2013-04-03 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN102511790B (en) * | 2011-12-05 | 2013-07-24 | 山东好当家海洋发展股份有限公司 | Preparation method of aquatic protein peptide microcapsules |
| CN104664039B (en) * | 2015-03-03 | 2017-08-25 | 华南理工大学 | A kind of saury Mei Lade peptides and its preparation method and application with anti-trioxypurine activity |
| CN108125158A (en) * | 2017-12-28 | 2018-06-08 | 舟山市常青海洋食品有限公司 | A kind of preparation method of inkfish ink powder |
| CN111330531B (en) * | 2020-03-26 | 2021-08-17 | 河南城建学院 | System for recovering nutrient components in rectifying tower bottoms in soybean polysaccharide production |
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2001
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965701B (en) * | 2006-11-27 | 2010-12-29 | 华南理工大学 | Method for preparing seasoning material by enzymolysis of trash fish and fish oil |
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| CN1395862A (en) | 2003-02-12 |
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