CN101703277B - Application of prawn processing leftover as well as amino acid beverage and preparation method thereof - Google Patents
Application of prawn processing leftover as well as amino acid beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses application of a prawn processing leftover as well as an amino acid beverage and a preparation method thereof. A prawn head and prawn shell enzymolysis liquid are adopted as raw materials, and lactococcus lactis is vaccinated to ferment the enzymolysis liquid; by fermentation, a component with fishy smell of the enzymolysis liquid can be lowered, the total content of bitter amino acid is reduced, and the sweet amino acid content and the total content of the amino acid are increased. 50-60 percent of obtained fermenting liquid is mixed with 15-20 percent of granulated sugar, 20-25 percent of medlar water with the concentration of 10 percent, 1-2 percent of beta-cyclodextrine and 2-3 percent of citric acid solution with the concentration of 1 percent. The fishy smell] and the bitter flavor of the mixed product are further reduced, the prepared amino acid beverage has good flavor and taste and complete amino acid variety, the highest comprehensive score is 85.2, and the microorganism index and the heavy metal content meet the universal health standard of health care products.
Description
Technical field
The invention belongs to food technology field, what relate to aquatic product protein matter effectively obtains and utilizes technology, and the enzymolysis liquid that is specifically related to the prawn processing fent is that feedstock production is taken off raw meat amino acid beverage technology.
Background technology
Chinese in recent years cultured prawn output improves rapidly, yet the value of prawn is shrimp basically.In the process of prawn, account for head and the shell etc. that shrimp weighs about 30～40% and fall as leftover bits and pieces is disallowable.Only have at present some enterprises with the part of these leftover bits and pieces in order to the preparation chitin, a large amount of heads then go out of use with shells, annual discarded measuring reaches 70,000 tons more than.So not only cause huge waste and greatly reduce the value of prawn, also caused environmental pollution.Therefore, comprehensive utilization shrimp head, shrimp shell resource are the important channels of improving shrimp head, shrimp shell waste utilization value.
Prawn shrimp head, shrimp shell contain rich in protein, and the protein hydrolysate that its enzymolysis obtains contains abundant small-molecular peptides and free amino acid, and free amino acid forms the demand meet essential amino acid, are easily absorbed by the body.Yet prawn shrimp head, shrimp shell protein hydrolysate generally have heavier fishy smell, and is main because shrimp contains TMAO, and degraded generates trimethylamine under the effect of microorganism and enzyme, and trimethylamine can produce the stench flavor of fish under finite concentration.And protein also can produce certain bitter taste behind enzymolysis, and reason is that protein has formed bitter peptides after hydrolysis, and the bitter taste of most of bitter peptides is that wherein hydrophobic amino acid causes.
In the aquatic product protein enzymolysis liquid fishy-removing-method powder activity carbon adsorption, cyclodextrine investment and microbial fermentation technology are arranged at present.Though active carbon can be sloughed certain bitter off-flavors, the amino acid loss is bigger, and this will make the nutritive value of product reduce; Increase along with addition when the agent of raw meat debitterize is taken off in the beta-schardinger dextrin-conduct can make bitter taste obviously reduce, but produces peculiar smell if addition is crossed conference, and deodorization effect is general; And microbial fermentation technology can be removed the fishy smell and the peculiar smell of aquatic products, and can produce special fragrance, has other physics, the incomparable advantage of chemical method.But at present, this technology is still immature, and the lactic acid bacteria that is used to remove the aquatic products bitter off-flavors at present is mainly streptococcus thermophilus and bacillus bulgaricus, and bacterial strain utilizes situation limited.Up to the present, remove the fishy smell in the prawn processing fent enzymolysis liquid, do not appear in the newspapers as yet with the streptococcus lactis fermentation.
Summary of the invention
An object of the present invention is to overcome the deficiency of leftover bits and pieces reutilization technologies such as shrimp head that the processing of prior art prawn produces and shrimp shell, a kind of new application of prawn leftover bits and pieces is provided.
Another object of the present invention provides a kind of amino acid beverage, and main is that feedstock production obtains with above-mentioned prawn processing fent.
A further object of the invention provides the preparation method of said amino acid beverage.
The object of the invention is achieved through following technical scheme:
A kind of application of prawn processing fent is provided, leftover bits and pieces such as prawn shrimp head and shrimp shell are applied to prepare the functional beverage aspect.
The present invention specifically provides a kind of aminoacid functional property beverage, comprises each component of following weight percentage:
Zymotic fluid: 50～60%
Granulated sugar: 15～20%;
10% (w/v) matrimony vine water: 20～25%;
Cycloheptaamylose: 1～2%;
The citric acid solution 2～3% of 1% (w/v);
Preferably, described amino acid beverage comprises each component of following weight percentage:
Zymotic fluid: 52%
Granulated sugar: 18%;
10% (w/v) matrimony vine water: 25%;
Cycloheptaamylose: 2%;
The citric acid solution 3% of 1% (w/v).
Unit is respectively weight in grams number and volume milliliter number among the above-mentioned w/v.
Said zymotic fluid is in shrimp head and/or shrimp shell enzymolysis liquid, to insert streptococcus lactis to carry out microbial fermentation and remove fishy smell, and fermentation condition is: system pH is 6.0～8.0,37～47 ℃ of temperature, fermentation time 3～5h.
Above-mentioned streptococcus lactis is to insert according to 3～5% of enzymolysis liquid weight, preferably inserts according to 3～4% of enzymolysis liquid weight, and most preferred access amount is 3.3% of an enzymolysis liquid weight.System pH is preferred 6.0～7.0, and more preferably 6.5; Temperature is preferably 42～45 ℃, more preferably 43 ℃; Preferred 4～the 5h of fermentation time, more preferably 4.5h.
The preparation method of said matrimony vine water is that the volume milliliter ratio according to matrimony vine weight in grams and water is that 1: 10 ratio takes by weighing matrimony vine, add boil in the entry after, boiling 5min, filtered through gauze is used in the cooling back, gets clear liquid and promptly gets.
The preparation method of said amino acid beverage may further comprise the steps:
(1) smash prawn processing fent shrimp head, shrimp shell to pieces Hou Jiashui, regulate the pH value, sterilising and enzyme inactivating behind the adding flavor protease shaking bath enzymolysis, centrifugal that supernatant is an enzymolysis liquid;
(2) inoculating lactic acid streptococcus in the said enzymolysis liquid of step (1) is regulated the pH value, fermentation;
(3) proportionally add each component and allocate, carry out after the amino acid beverage that allotment is good is canned that conventional autoclaving obtains promptly that fishy smell is light, the amino acid beverage of sweet mouthfeel, tasteful, amino acid A wide selection of colours and designs.
The preparation of the said enzymolysis liquid of step (1) is to smash prawn processing fent shrimp head, shrimp shell to pieces (if smash to pieces with tissue mashing machine the freezing back that then thaws naturally) with tissue mashing machine; Add entry by 1: 4.5 (w/v) (grams per milliliter) of material-water ratio; Regulate pH to 7.0 with glacial acetic acid; The flavor protease that adds the 40U/g raw material is at 50 ℃ of shaking bath enzymolysis 6h, and boiling water bath is handled 15min and carried out sterilising and enzyme inactivating, and the supernatant that behind the centrifugal 20min of 10000rmp, obtains again is an enzymolysis liquid.
The invention has the beneficial effects as follows: the protein hydrolysate of leftover bits and pieces such as prawn head of the present invention, shrimp shell carries out fermentation process; Can make the main fishy smell composition of enzymolysis liquid trimethylamine content reduce nearly 80% through fermentation; Sweet taste amino acid content and total amino acid content increase by 18.5%, 2.1% respectively, and the bitter taste total amino acid content reduces 2.5%;
Zymotic fluid to obtaining is allocated, and materials such as beta-schardinger dextrin-are added in the protein enzymatic hydrolyzate after the streptococcus lactis fermentation.The fishy smell and the bitter taste of product are further improved after allotment; Prepared amino acid beverage raciness, mouthfeel are good, sweet and sour taste, tempting burnt sugar coloring, amino acid A wide selection of colours and designs; Its comprehensive grading is 85.2 minutes, and microbiological indicator, content of beary metal meet health products general sanitary standard.
Adopt the inventive method processing prawn shrimp head, shrimp shell enzymolysis liquid hydrolysis shrimp head, shrimp glutelin not to be had nutrition destroy; It is safe and harmless that prawn processing fent enzymolysis liquid takes off raw meat amino acid beverage stoste, and microbiological indicator, content of beary metal meet health products general sanitary standard.The inventive method production technology is simple, and cost is low, non-environmental-pollution.
Description of drawings
Fig. 1 is a streptococcus lactis zymotic fluid peptide molecule weight range
Fig. 2 the inventive method prepares the result that amino acid beverage is randomly drawed product quality monitoring study on monitoring institute test through the Guangzhou
The specific embodiment
Below in conjunction with accompanying drawing and specific embodiment further explain the present invention.
Freezing prawn processing fent shrimp head, shrimp shell thaws naturally and restrain in material-water ratio 1 after smash to pieces with tissue mashing machine the back: 4.5 milliliters ratio adds running water; Regulate pH to 7.0 with glacial acetic acid; The flavor protease (commercial) that adds the 40U/g raw material is at 50 ℃ of shaking bath enzymolysis 6h; Boiling water bath is handled 15min and is carried out sterilising and enzyme inactivating, and the supernatant that behind the centrifugal 20min of 10000rmp, obtains again is an enzymolysis liquid.
The streptococcus lactis (commercial) of inoculation 3.3% in enzymolysis liquid is regulated pH value to 6.5 with glacial acetic acid, obtains zymotic fluid in 43 ℃ of fermentation 4.5h.
Zymotic fluid is allocated, and allocating technology is: zymotic fluid addition 52%, granulated sugar addition 18%; 10% matrimony vine water addition 25%; The citric acid solution addition 3% of the addition 2%, 1% of cycloheptaamylose obtains nutritious amino acids oral-liquor after the canned sterilization.Used granulated sugar, matrimony vine, cycloheptaamylose, citric acid all are commercial product.
Prawn processing fent shrimp head, shrimp shell and tissue are smashed the back to pieces and are added running water by material-water ratio 1: 4.5 (w/v); Regulate pH to 7.0 with glacial acetic acid; The flavor protease that adds the 40U/g raw material is at 50 ℃ of shaking bath enzymolysis 6h; Boiling water bath is handled 15min and is carried out sterilising and enzyme inactivating, and the supernatant that behind the centrifugal 20min of 10000rmp, obtains again is an enzymolysis liquid.
The streptococcus lactis of inoculation 5% in enzymolysis liquid is regulated pH value to 8 with glacial acetic acid, obtains zymotic fluid in 37 ℃ of fermentation 5h.
Take by weighing the 50g matrimony vine, add 500mL water, after boiling, boiling 5min, filtered through gauze is used in the cooling back, gets clear liquid and gets 10% matrimony vine water.
Zymotic fluid is allocated, and allocating technology is: zymotic fluid addition 54%, granulated sugar addition 16%; 10% matrimony vine water addition 25%; The citric acid solution addition 3% of the addition 2%, 1% of cycloheptaamylose obtains nutritious amino acids oral-liquor after the canned sterilization.
After smashing to pieces through thawing, prawn processing fent shrimp head, shrimp shell and tissue add running water by material-water ratio 1: 4.5 (w/v); Regulate pH to 7.0 with glacial acetic acid; The flavor protease that adds the 40U/g raw material is at 50 ℃ of shaking bath enzymolysis 6h; Boiling water bath is handled 15min and is carried out sterilising and enzyme inactivating, and the supernatant that behind the centrifugal 20min of 10000rmp, obtains again is an enzymolysis liquid.
The streptococcus lactis of inoculation 4% in enzymolysis liquid is regulated pH value to 6 with glacial acetic acid, obtains zymotic fluid in 47 ℃ of fermentation 3h.
Take by weighing the 50g matrimony vine, add 500mL water, after boiling, boiling 5min, filtered through gauze is used in the cooling back, gets clear liquid and gets 10% matrimony vine water.
Zymotic fluid is allocated, and allocating technology is: zymotic fluid addition 57%, granulated sugar addition 18%; 10% matrimony vine water addition 22%; The citric acid solution addition 2% of the addition 1%, 1% of cycloheptaamylose obtains nutritious amino acids oral-liquor after the canned sterilization.
After smashing to pieces through thawing, prawn processing fent shrimp head, shrimp shell and tissue add running water by material-water ratio 1: 4.5 (w/v); Regulate pH to 7.0 with glacial acetic acid; The flavor protease that adds the 40U/g raw material is at 50 ℃ of shaking bath enzymolysis 6h; Boiling water bath is handled 15min and is carried out sterilising and enzyme inactivating, and the supernatant that behind the centrifugal 20min of 10000rmp, obtains again is an enzymolysis liquid.
The streptococcus lactis of inoculation 3.5% in enzymolysis liquid is regulated pH value to 7 with glacial acetic acid, obtains zymotic fluid in 43 ℃ of fermentation 4h.
Take by weighing the 50g matrimony vine, add 500mL water, after boiling, boiling 5min, filtered through gauze is used in the cooling back, gets clear liquid and gets 10% matrimony vine water.
Zymotic fluid is allocated, and allocating technology is: zymotic fluid addition 60%, granulated sugar addition 16%; 10% matrimony vine water addition 20%; The citric acid solution addition 2% of the addition 2%, 1% of cycloheptaamylose obtains nutritious amino acids oral-liquor after the canned sterilization.
Embodiment 5 beverage quality determinations of the present invention
The streptococcus lactis TCS of the amino acid beverage that employing colony counting method mensuration the inventive method prepares adopts the variation of the method mensuration trimethylamine nitrogen content of GB/T5009.179-2003, measures ferment after fermentation liquid pH and lactic acid degree simultaneously.Measure the result and see table 1.
The variation of table 1 streptococcus lactis TCS and fermentation after fermentation liquid pH, lactic acid degree and trimethylamine nitrogen content
| Bacterial strain | The somatic cells number (individual/mL) | pH | Lactic acid degree (%) | Trimethylamine nitrogen (μ g/mL) |
| Blank solution | - | 8.25 | 0.15 | 0.871±0.000 |
| The streptococcus lactis zymotic fluid | 2.02E+08 | 7.99 | 0.30 | 0.197±0.004 |
Visible by table 1, enzymolysis liquid behind the inoculating lactic acid streptococcus, contain 2.02E+08 (individual/mL) streptococcus lactis, reduce greatly through streptococcus lactis fermentation back trimethylamine nitrogen content, fishy smell is greatly improved.
The free aminoacid content (μ mol/L) of the amino acid beverage that the conventional high effective liquid chromatography for measuring the inventive method of employing prepares changes, and the result sees table 2.
Free aminoacid content (μ mol/L) changes before and after the fermentation of table 2 enzymolysis liquid
| The amino acid kind | Former enzymolysis liquid | The streptococcus lactis zymotic fluid | The amino acid increment | Aminoacid local flavor |
| L-ASP | 1.517 | 1.430 | -0.088 | Bitter, gravy flavor |
| L-GLU | 2.964 | 3.096 | 0.132 | The gravy flavor |
| L-SER | 0.844 | 0.943 | 0.098 | Sweet taste |
| L-GLY | 1.479 | 0.791 | -0.689 | Sweet taste |
| L-THR | 1.391 | 2.638 | 1.247 | Sweet taste |
| L-ARG | 6.043 | 8.183 | 2.140 | Little bitter taste |
| L-ALA | 0.628 | 0.924 | 0.297 | Sweet taste |
| L-PRO | 0.649 | 1.036 | 0.387 | Sweet taste |
| L-VAL | 1.689 | 1.498 | -0.191 | Bitter taste |
| L-MET | 3.680 | - | -3.680 | Bitter taste |
| L-CYS | 4.813 | 4.986 | 0.173 | Bitter taste |
| L-ISO-LEU | 0.317 | 0.839 | 0.522 | Bitter taste |
| L-LEU | 2.624 | 2.859 | 0.235 | Bitter taste |
| L-PHE | 0.494 | 0.778 | 0.284 | Bitter taste |
| L-HIS | 2.016 | 2.361 | 0.345 | Little bitter taste |
| L-LYS | 4.542 | 3.891 | -0.650 | Bitter taste |
| L-TYR | 1.030 | 1.220 | 0.190 | Little bitter taste |
| Total amino acid content | 36.719 | 37.473 | 0.753 | |
| The sweet taste total amino acid content | 7.954 | 9.428 | 1.473 | |
| The bitter taste total amino acid content | 28.765 | 28.045 | -0.720 |
Visible by table 2, increased by 0.753 and 1.473 respectively through streptococcus lactis fermentation back sweet taste amino acid content and total amino acid content, and bitter taste amino acid has reduced by 0.720.Explain through having removed the bitter taste of zymotic fluid after the streptococcus lactis fermentation on a small quantity, increased sweet taste amount of amino acid and total amino acid content.
Can make the main fishy smell composition of enzymolysis liquid trimethylamine content be reduced to 0.197 μ g/mL through fermentation from 0.871 μ g/mL; Reduced closely 80%, the sweet taste amino acid content is increased to 9.428 μ mol/L from 7.954 μ mol/L, has increased by 18.5%; Total amino acid content is increased to 37.473 μ mol/L from 36.719 μ mol/L; Increased by 2.1%, and the 28.765 μ mol/Ls of bitter taste total amino acid content before ferment reduce to 28.045 μ mol/L after the fermentation, have reduced 2.5%.
Accompanying drawing 1 is a streptococcus lactis zymotic fluid peptide molecule weight range, and abscissa is a mass-to-charge ratio, and ordinate is an ionic strength.Visible by accompanying drawing 1, mainly concentrate on below the 900D through streptococcus lactis fermentation after fermentation liquid molecular weight.Explain that lactic streptococcus strains can effectively improve effect to hydrolyzate under the optimal conditions separately.
The sensory evaluation scores result who takes off raw meat amino acid beverage (oral liquid) that table 3 prepares the inventive method for the article of on the Chinese food journal, delivering according to Li Zhicheng etc. " soft-shelled turtle immersion liquid and the research of soft-shelled turtle enzymolysis liquid fermentation technique ".Explain that amino acids oral-liquor color and luster, local flavor, mouthfeel after the process allotment are all preferable, sensory evaluation scores is 85.2,83.7,83.3,82.7 minutes.
Table 3
Test result shown in the accompanying drawing 2 is that the inventive method prepares the result that amino acid beverage is randomly drawed product quality monitoring study on monitoring institute test through the Guangzhou.Reflected that amino acids oral-liquor salmonella of the present invention, the Salmonella of congratulating, staphylococcus aureus, hemolytic streptococcus are and detect.Total plate count, mould, saccharomycete＜1CFU/mL, coliform＜3MNP/100mL, plumbous, arsenic＜0.05mg/L, mercury＜0.05mg/kg.Explain that gained amino acid beverage microorganism each item index is up to standard, content of beary metal meets health products general sanitary standard.
Claims (5)
1. amino acid beverage is characterized in that comprising each component of following weight percentage:
Zymotic fluid: 50～60%;
Granulated sugar: 15～20%;
10% matrimony vine water: 20～25%;
Cycloheptaamylose: 1～2%;
1% citric acid solution 2～3%;
Said zymotic fluid is in shrimp head and/or shrimp shell enzymolysis liquid, to insert streptococcus lactis to carry out microbial fermentation and prepare; Said zymotic fluid fermentation condition is: system pH is 6.0～8.0,37～47 ℃ of temperature, fermentation time 3～5 hours;
Said matrimony vine water is that the volume milliliter ratio according to matrimony vine weight in grams and water is that 1: 10 ratio takes by weighing matrimony vine, add boil in the entry after, seethed with excitement 5 minutes, filtered through gauze is used in the cooling back, gets clear liquid;
The preparation method of said amino acid beverage may further comprise the steps:
(1) prawn processing fent shrimp head, shrimp shell are added running water after smashing to pieces, regulate the pH value, sterilising and enzyme inactivating behind the adding flavor protease shaking bath enzymolysis, centrifugal that supernatant is an enzymolysis liquid;
(2) inoculating lactic acid streptococcus in the said enzymolysis liquid of step (1) is regulated the pH value, ferment zymotic fluid;
(3) proportionally add each component in the zymotic fluid and allocate, carry out conventional autoclaving after the amino acid beverage that allotment is good is canned and promptly get amino acid beverage;
Wherein, the described leftover bits and pieces weight in grams of step (1) number is 1: 4.5 with the ratio of running water volume milliliter number; Said adjusting pH value is to regulate pH to 7.0 with glacial acetic acid; The addition of flavor protease is the 40U/g raw material; Described shaking table enzymolysis time is 6 hours;
The said zymotic fluid fermentation condition of step (2) is: system pH is 6.0～8.0,37～47 ℃ of temperature, fermentation time 3～5 hours.
2. amino acid beverage according to claim 1 is characterized in that comprising each component of following weight percentage:
Zymotic fluid: 52%;
Granulated sugar: 18%;
10% matrimony vine water: 25%;
Cycloheptaamylose: 2%;
1% citric acid solution 3%.
3. according to the said amino acid beverage of claim 1, it is characterized in that the said streptococcus lactis of step (2) is to insert enzymolysis liquid according to 3～5% of enzymolysis liquid weight.
4. according to the said amino acid beverage of claim 3, it is characterized in that said streptococcus lactis is to insert enzymolysis liquid according to 3.3% of enzymolysis liquid weight.
5. according to the said amino acid beverage of claim 1, it is characterized in that said zymotic fluid fermentation condition is: system pH is 6.5,43 ℃ of temperature, fermentation time 4.5 hours.
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| CN106360623A (en) * | 2016-11-19 | 2017-02-01 | 朱莉 | Comprehensive aquatic product leftover utilization method |
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| CN103535781A (en) * | 2013-10-23 | 2014-01-29 | 宁波大学 | Method for preparing instant shrimp leisure food |
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