CN101473986A - Preparation method of fish maw protein beverage - Google Patents
Preparation method of fish maw protein beverage Download PDFInfo
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- CN101473986A CN101473986A CNA2009100054778A CN200910005477A CN101473986A CN 101473986 A CN101473986 A CN 101473986A CN A2009100054778 A CNA2009100054778 A CN A2009100054778A CN 200910005477 A CN200910005477 A CN 200910005477A CN 101473986 A CN101473986 A CN 101473986A
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- air bladder
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- enzymolysis
- protein beverage
- fish maw
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Abstract
The invention discloses a preparing method of a swim bladder protein beverage, belonging to the technical field of aquatic product processing. The swim bladder protein beverage uses dry swim bladder as raw material and is produced after the preparation, the enzymatic hydrolysis, the debiting and deodourizing, the blending, the can filling and the sterilizing of swim bladder slurry. Enzyme is adopted for the controllable degradation of the swim bladders. The reaction conditions are mild. Few nutritional components are lost. A compound method is adopted for debiting and deodourizing enzyme solution. And the special masking function of natural products is also adopted. After the flavoring, the swim bladder protein beverage with perfect taste and flavor and both nutritional and healthy values is obtained. The preparing method of the swim bladder protein beverage improves the processing level and added value of the swim bladders, eliminates poor flavors of swim bladder protein degradation products of fishy smell, bit, and the like and can be applied to the industrialized production. The beverage has the advantages that the product nutritional value is high, the digestion and absorption are easy and the drinking is convenient.
Description
Technical field
The preparation method of fish maw protein beverage belongs to technical field of aquatic product processing, relates to the preparation method of fish maw protein beverage.
Background technology
Air bladder is commonly called as fish maw, and its main nutrient composition is a protein, and content is generally more than 80%, and fat content is lower, is desirable high protein and low fat food.In China, edible air bladder has long history, in the Northern Wei Dynasty Jia Si peaceful Important Arts for the People's Welfare with regard to the record of handlebar Shishou air bladder processing and eating.To the Tang Dynasty, air bladder becomes tribute." the geographical will of new Tang book " carries: the annual tribute of Wu Jun (modern Suzhou City) " is pressed seven jin of born of the same parents' (air bladder) ".To the Qing Dynasty, air bladder is classified tonic as.Air bladder Bu Jin Shi spindle seat famous dish, existing suitable tonic effect and medical value, as nourishing yin and supplementing blood, hemostasis enrich blood, tonifying kidney and benefiting sperm.Aspect medicinal, " book on Chinese herbal medicine newly organized " carries: " fish glue is thick, goes into kidney and mends smartly, and probably property is greasy stagnates, and adds genseng, and is capable of wherein with gas, the then more beneficial life of essence, and the fraud of not having a gluing is also.”
Show that according to existing research data aspect processing, air bladder almost has only dried product on market except being used for dish-cooking at present.The air bladder product variety is single, and manufacturing process falls behind.By drying processing, reduce moisture and water activity in the aquatic products, thereby suppress growth of microorganism, prolonged the storage period of air bladder.But, in the cooking process of air bladder dried product before edible, go processing although expended a large amount of time and efforts, be difficult to chew but final product is still strong but pliable in texture, influenced many consumers' appetite, also be not easy to the not strong young and old person of masticatory function and eat, on the other hand, processing is handled and can't be satisfied modern allegro life paces for a long time, also is unfavorable for the reservation of nutritional labeling.
At present, mainly be that the food resource that degraded mode by protein will be rich in protein carries out food processing and product development, the method for protein degradation can be divided into enzymatic isolation method, soda acid chemical degradation method.Many deficiencies such as there is severe reaction conditions in the soda acid chemical degradation method, and the reaction time is long, and the nutritional labeling loss is bigger, and environmental pollution is serious.And belong to the zymolysis technique of one of the new and high technology of modern food engineering, and having the incomparable advantage of soda acid degraded, its reaction time is short, reaction temperature is low, process conditions are easy to control, basic non-environmental-pollution.But the bitter taste of the degradation product of protein is the bottleneck in the zymolysis technique application process always.Air bladder derives from aquatic products, compares with other terrestrial organism raw materials, and the intrinsic fishy taste of aquatic products usually becomes the main cause that many consumers are reluctant to select aquatic product.At present bitter taste problem and the fishy taste problem for processing and utilization, especially the fish maw protein degradation product of air bladder all do not obtain enough attention.Therefore, be raw material with the air bladder, the exploitation fish maw protein beverage for the processing and utilization level that improves air bladder, enriches the aquatic food kind, increases the added value of air bladder resource, improves the utilization rate of China's air bladder resource, all is very important.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of fish maw protein beverage, the unique product of the edible processing of present air bladder---the tough and tensile difficulty of culinary art air bladder is chewed the deficiency of digestion to solve, overcome the bad flavor such as fishy taste, bitter taste of fish maw protein degradation product, make the edible more convenient of air bladder, improve the level of processing of air bladder.
Technical solution: adopt biology enzyme to carry out the controlled degradation of air bladder, determine suitable enzyme preparation kind, best enzymolysis process parameter, obtain enzymolysis liquid.Adopt complex method that the enzymolysis liquid debitterize is taken off raw meat,, obtain the fish maw protein beverage that a kind of mouthfeel is good, have nutritive value through after the seasoning.The preparation method comprises that preparation, enzymolysis, the debitterize of air bladder slurries take off raw meat, allotment, tinning and sterilization, specifically comprise following technical process:
1. the preparation of air bladder slurries
Select no insect pest, do not have the dried air bladder of low value that goes mouldy, carry out conventional cleaning, break process; Soak 45-90min with 10-15 drinking water doubly; Mend into drinking water according to solid-to-liquid ratio 1:30-1:60, stirring, homogenate get the air bladder slurries;
2. the enzymolysis of air bladder
Add the 0.3-0.8% flavor protease of air bladder dry weight in the air bladder slurries, enzymolysis pH value is 6.5-7.0, and temperature is 50-60 ℃, and enzymolysis time is 3-5 hour; The finish enzyme that goes out of enzymolysis is handled, and enzyme-removal temperature is 90-95 ℃, and the time is 8-10min; With the centrifugal enzymolysis liquid of centrifuge, the rotating speed of centrifuge is 3000-5000rpm, and centrifugation time is 10-20min, gets supernatant and carries out debitterize and take off raw meat and handle;
3. the debitterize of enzymolysis liquid takes off raw meat
In air bladder enzymolysis gained supernatant, add 0.5%-2.5% white sugar, 0.1-0.4% citric acid, 0.5%-3.0% yeast respectively, under pH5.0-6.2, temperature 30-37 ℃ condition, be incubated 35-90min; Then, add the cycloheptaamylose of 1.0%-3.0%, under 50-90 ℃ of condition, be incubated 20-70min; With the centrifugal 5-10min of supercentrifuge, the rotating speed of centrifuge is 5000-10000rpm, the fish maw protein solution of centrifugal gained supernatant after obtaining debitterize to take off raw meat after the smart filter of 5 μ m special filter papers;
4. the allotment of enzymolysis liquid, tinning and sterilization
Taking by weighing the 0.3-0.5kg dried jasmine flower binds up with gauze with two layers of clean health, lixiviate 8-12min in the drinking water that 40-60kg has just boiled, pick up the Jasmine bundle, in the Jasmine extract, add 6.5-8.5kg white sugar, being stirred to white sugar dissolves fully, remove suspension and large granular impurity in the solution by coarse filtration, treat that solution adopts 5 μ m special filter papers to carry out the essence filter when being cooled to 40 ℃, can make the baste of clear.Then the dried air bladder processing of 1kg fish maw protein solution gained, that debitterize takes off after the raw meat is evenly mixed with baste, after the bottling, bottle-packaging solution is carried out sterilization treatment, sterilising temp 100-135 ℃ with autoclave sterilizer, time 15-50min is product after the cooling.
Beneficial effect of the present invention: with background technology relatively, the present invention has adopted biology enzyme to carry out the controlled degradation of air bladder, the action condition gentleness, the nutritional labeling loss is few, enzymolysis product is is easily digested and assimilated for human body; Adopt complex method that the enzymolysis liquid debitterize is taken off raw meat,, obtain the fish maw protein beverage that a kind of mouthfeel is good, have healthy nutritive value through after the seasoning.Adopt the Jasmine extract as flavoring ingredients, can shelter the remaining bad flavor after air bladder enzymolysis liquid debitterize takes off raw meat, also make oral liquid increase a kind of light jasmin.In addition, Jasmine have clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, hypotensive, cardiac stimulant, anti-ageing effect, improved the nutrition and the functional characteristic of fish maw protein beverage.The present invention has improved the level of processing and the added value of air bladder, makes the edible more convenient of air bladder, and the market prospects of product are wide.
The specific embodiment
Embodiment 1:
1. the preparation of air bladder slurries.Getting 0.5kg does not have insect pest, does not have the dried eel tripe of tiny low value that goes mouldy, and carries out conventional cleaning, break process; Drinking water with 10 times of air bladder weight soaks 60min; Mend into drinking water 20kg according to solid-to-liquid ratio 1:50, stirring, homogenate get the air bladder slurries;
2. the enzymolysis of air bladder.The flavor protease (3.0 * 10 that adds air bladder dry weight 0.5% to the air bladder slurries
4U/g, Novo company), in pH value 6.8, under 55 ℃ of conditions of temperature, enzymolysis 3 hours; Be warmed up to 90 ℃, the enzyme that goes out is handled 9min; Centrifugal 20min obtains supernatant under rotating speed 4000rpm;
3. the debitterize of enzymolysis liquid takes off raw meat.In supernatant, add 1.0% white sugar, 0.2% citric acid, 1.5% yeast respectively, insulation reaction 45min under pH 6.0,34 ℃ of conditions of temperature; Then, add 1.0% cycloheptaamylose, under 70 ℃ of conditions, be incubated 55min; Centrifugal 6min under rotating speed 8000rpm, the fish maw protein solution of gained supernatant after obtaining debitterize to take off raw meat after the smart filter of 5 μ m special filter papers;
4. the allotment of enzymolysis liquid, tinning and sterilization.Taking by weighing the 0.2kg dried jasmine flower binds up with gauze with two layers of clean health, lixiviate 9min in the drinking water that 20kg has just boiled, pick up the Jasmine bundle, in the Jasmine extract, add 3.8kg white sugar, being stirred to white sugar dissolves fully, remove suspension and large granular impurity in the solution by coarse filtration, treat that solution adopts 5 μ m special filter papers to carry out the essence filter and obtains baste when being cooled to 40 ℃.The fish maw protein solution that then debitterize is taken off after the raw meat evenly mixes with baste, after the bottling, with autoclave sterilizer bottle-packaging solution is carried out sterilization treatment, 118 ℃ of sterilising temps, and time 30min is product after the cooling.
The gained fish maw protein beverage is faint yellow, clear, and mouthfeel does not have off-flavors, and sour and sweet palatability has unique Jasmine fragrance, and recording protein content is 1.0%, and soluble solid is 10.6%.
Embodiment 2:
1. the preparation of air bladder slurries.Getting 0.3kg does not have insect pest, does not have the sharp fish maw that goes mouldy, and carries out conventional cleaning, break process; Drinking water with 12 times of air bladder weight soaks 80min; Mend into drinking water 12.9kg according to solid-to-liquid ratio 1:55, stirring, homogenate get the air bladder slurries;
2. the enzymolysis of air bladder.The flavor protease (3.0 * 10 that adds air bladder dry weight 0.75% to the air bladder slurries
4U/g, Novo company), in pH value 6.8, under 55 ℃ of conditions of temperature, enzymolysis 4 hours; Be warmed up to 90 ℃, the enzyme that goes out is handled 9min; Centrifugal 15min obtains supernatant under rotating speed 4500rpm;
3. the debitterize of enzymolysis liquid takes off raw meat.In supernatant, add 1.5% white sugar, 0.3% citric acid, 2.5% yeast respectively, insulation reaction 60min under pH5.8,37 ℃ of conditions of temperature; Then, add 2.0% cycloheptaamylose, under 80 ℃ of conditions, be incubated 65min; Centrifugal 10min under rotating speed 8000rpm, the fish maw protein solution of gained supernatant after obtaining debitterize to take off raw meat after the smart filter of 5 μ m special filter papers;
4. the allotment of enzymolysis liquid, tinning and sterilization.Taking by weighing the 0.12kg dried jasmine flower binds up with gauze with two layers of clean health, lixiviate 11min in the drinking water that 5kg has just boiled, pick up the Jasmine bundle, in the Jasmine extract, add 1.7kg white sugar, being stirred to white sugar dissolves fully, remove suspension and large granular impurity in the solution by coarse filtration, treat that solution adopts 5 μ m special filter papers to carry out the essence filter and obtains baste when being cooled to 40 ℃.The fish maw protein solution that then debitterize is taken off after the raw meat evenly mixes with baste, after the bottling, with autoclave sterilizer bottle-packaging solution is carried out sterilization treatment, 121 ℃ of sterilising temps, and time 20min is product after the cooling.
The gained fish maw protein beverage is faint yellow, clear, and no off-flavors, clean taste, agreeably sweet, unique Jasmine fragrance is arranged, recording protein content is 1.1%, soluble solid is 10.8%.
Claims (8)
1, a kind of preparation method of fish maw protein beverage comprises that preparation, enzymolysis, the debitterize of air bladder slurries takes off raw meat, allocating technology, it is characterized in that the preparation process of fish maw protein beverage is:
(1) preparation of air bladder slurries
Soak 45-90min with the heavy 10-15 of air bladder drinking water doubly; Mend into drinking water according to solid-to-liquid ratio 1:30-1:60, stirring, homogenate get the air bladder slurries;
(2) enzymolysis of air bladder
Add the 0.3-0.8% flavor protease of air bladder dry weight, enzymolysis pH value is 6.5-7.0, and temperature is 50-60 ℃, and enzymolysis time is 3-5 hour;
(3) debitterize of enzymolysis liquid takes off raw meat
In air bladder enzymolysis gained supernatant, add 0.5%-2.5% white sugar, 0.1-0.4% citric acid, 0.5%-3.0% yeast respectively, under pH5.0-6.2, temperature 30-37 ℃ condition, be incubated 35-90min; Then, add the cycloheptaamylose of 1.0%-3.0%, under 50-90 ℃ of condition, be incubated 20-70min;
(4) allotment of enzymolysis liquid
The debitterize that the dried air bladder processing of 1kg obtains takes off raw meat air bladder enzymolysis solution, evenly mixes with the baste that the 40-60kg drinking water is made with 0.3-0.5kg dried jasmine flower, 6.5-8.5kg white sugar.
2, the preparation method of fish maw protein beverage according to claim 1 is characterized in that preparing earlier baste when enzymolysis liquid is allocated.
3, the preparation method of fish maw protein beverage according to claim 1, it is characterized in that the process for preparing baste when enzymolysis liquid is allocated is: dried jasmine flower binds up with gauze with two layers of clean health, lixiviate 8-12min in the drinking water that has just boiled, pick up the Jasmine bundle, in extract, add white sugar, being stirred to white sugar dissolves fully, remove suspension and large granular impurity in the solution by coarse filtration, treat that solution adopts 5 μ m special filter papers to carry out the essence filter when being cooled to 40 ℃, can get the baste of clear.
4, the preparation method of fish maw protein beverage according to claim 1, the enzyme that it is characterized in that going out when the enzymolysis of air bladder finishes is handled, and enzyme-removal temperature is 90-95 ℃, and the time is 8-10min.
5, the preparation method of fish maw protein beverage according to claim 1, it is characterized in that enzymolysis at air bladder finishes goes out after enzyme handles, and with the centrifugal enzymolysis liquid of centrifuge, the rotating speed of centrifuge is 3000-5000rpm, centrifugation time is 10-20min, gets supernatant and carries out debitterize and take off raw meat and handle.
6, the preparation method of fish maw protein beverage according to claim 1, it is characterized in that taking off raw meat at the enzymolysis liquid debitterize disposes, with the centrifugal 5-10min of supercentrifuge, the rotating speed of centrifuge is 5000-10000rpm, the fish maw protein solution of centrifugal gained supernatant after obtaining debitterize to take off raw meat after the smart filter of 5 μ m special filter papers.
7, the preparation method of fish maw protein beverage according to claim 1 is characterized in that allocating laggard luggage jar, sterilization and cooling at enzymolysis liquid, and sterilising temp 100-135 ℃, time 15-50min is product after the cooling.
8, the preparation method of fish maw protein beverage according to claim 1 is characterized in that when the preparation of air bladder slurries, before drinking water immersion air bladder, selects no insect pest earlier, does not have the dried air bladder of low value that goes mouldy, and carries out conventional cleaning, break process.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100054778A CN101473986B (en) | 2009-01-15 | 2009-01-15 | Preparation method of fish maw protein beverage |
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| CN2009100054778A CN101473986B (en) | 2009-01-15 | 2009-01-15 | Preparation method of fish maw protein beverage |
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| CN101473986A true CN101473986A (en) | 2009-07-08 |
| CN101473986B CN101473986B (en) | 2012-05-09 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
| CN102090489A (en) * | 2010-12-25 | 2011-06-15 | 河南科技大学 | Fish maw collagen soft sweet and preparation method thereof |
| CN102363800A (en) * | 2011-11-16 | 2012-02-29 | 海南大学 | Method for preparing antioxidant oligopeptide by performing ultrasonic enzymolysis on swim bladders |
| CN104286784A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for fragrance flavor seafood seasoning |
| CN104286802A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Method for preparing swim bladder seafood seasoning |
| CN111084311A (en) * | 2019-12-31 | 2020-05-01 | 中国水产科学研究院黄海水产研究所 | A beverage containing cod air bladder collagen peptide and its preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095928A (en) * | 1993-06-01 | 1994-12-07 | 汕头经济特区康达药业发展公司 | A kind of healthy liquid and preparation method thereof |
-
2009
- 2009-01-15 CN CN2009100054778A patent/CN101473986B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
| CN102090489A (en) * | 2010-12-25 | 2011-06-15 | 河南科技大学 | Fish maw collagen soft sweet and preparation method thereof |
| CN102090489B (en) * | 2010-12-25 | 2013-10-23 | 河南科技大学 | Fish maw collagen soft sweet and preparation method thereof |
| CN102363800A (en) * | 2011-11-16 | 2012-02-29 | 海南大学 | Method for preparing antioxidant oligopeptide by performing ultrasonic enzymolysis on swim bladders |
| CN104286784A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Preparation method for fragrance flavor seafood seasoning |
| CN104286802A (en) * | 2014-10-28 | 2015-01-21 | 威海市桢昊生物技术有限公司 | Method for preparing swim bladder seafood seasoning |
| CN104286784B (en) * | 2014-10-28 | 2016-02-03 | 威海市桢昊生物技术有限公司 | A kind of preparation method of fragrant local flavor seafood condiment |
| CN111084311A (en) * | 2019-12-31 | 2020-05-01 | 中国水产科学研究院黄海水产研究所 | A beverage containing cod air bladder collagen peptide and its preparation method |
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| CN101473986B (en) | 2012-05-09 |
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