CN101717807A - Process for preparing chicken liver hydrolyzed protein with proteases - Google Patents
Process for preparing chicken liver hydrolyzed protein with proteases Download PDFInfo
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- CN101717807A CN101717807A CN200910309871A CN200910309871A CN101717807A CN 101717807 A CN101717807 A CN 101717807A CN 200910309871 A CN200910309871 A CN 200910309871A CN 200910309871 A CN200910309871 A CN 200910309871A CN 101717807 A CN101717807 A CN 101717807A
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Abstract
The invention provides a process for preparing chicken liver hydrolyzed protein with proteases, aiming at solving the problems that the chicken liver has heavy fishy smell and high content of cholesterol and hereby has low utilization rate. The influence of the raw material processing method, the proteolysis temperature, the pH value, the protease dosage (E/S), the substrate concentration and the proteolysis time to the hydrolysis capacity of all the proteases is investigated and the proteolysis effect of all the proteases under the optimum condition is compared in the single factor experiment by using the chicken liver as the raw material, selecting 5 proteases and taking the hydrolysis degree as the index. The high proteolysis products with optimum hydrolysis effect and flavor are obtained by optimizing the compound dual-protease proteolysis condition. The chicken liver hydrolyzed protein is prepared through proteolysis, and the main components of the chicken liver hydrolyzed protein are amino acid and small molecule peptide which have no bitter flavor. Detection shows that the chicken liver hydrolyzed protein contains no cholesterol and has some antioxidant activity.
Description
Technical field
The invention belongs to the protolysate preparing technical field of chicken gizzard, more specifically relate to a kind of processing method of preparing chicken liver hydrolyzed protein with proteases.
Background technology
USDA agriculture service center of foreign country (FAS) claims that the chicken output in the whole world in 2008 reaches nearly 7,100 ten thousand tons, and wherein Zhong Guo chicken output is number two, and reaches more than 1,015 ten thousand tons.Chicken gizzard is a kind of nutritious, byproduct that can extensively utilize, and accounts for 2.0%～2.5% of every plumage chicken body weight, and the annual whole nation has tens0000 tons of chicken gizzard tankage approximately.Chicken gizzard is nutritious, contains rich in protein, calcium, phosphorus, iron, zinc, vitamin A, vitamin B group.Obtain certain application at food, feed, aspect medicinal.But existing chicken gizzard goods adopt traditional method processing more, the heavier fishy smell of product tape and contain higher cholesterol, make the chicken gizzard goods be out of favour, and be to suffer from the patient of serious arteriosclerosis, hypertension, cholelithiasis, goat and the product that should not eat the elderly of cholesterol regulation ability more.So the apparent consumption of chicken gizzard is little.Thereby chicken gizzard carried out deep development, nutritive ingredient in the chicken gizzard is fully utilized, can also solve the passive situation of present chicken gizzard consumption, for the development and utilization of chicken gizzard provides new thinking, promote the development of fryer processing, brought very big profit also for aquaculture and fryer processing enterprise.
Protolysate is a kind of fine protein resource, and the main component of protein hydrolystate is amino acid and micromolecule polypeptide, has higher nutritive value and nourishing function.And utilizing cheap tankage to prepare the concern that protolysate also is subjected to more and more investigators, the investigator is that the raw material enzymolysis prepares animal hydrolyzed protein (HAP) with all kinds of fish offal material mainly both at home and abroad at present, improves its utility value.And utilize chicken gizzard to prepare HAP, and its hydrolysate is carried out nutritive value and bioactive research, also there is not relevant report both at home and abroad.Protein content accounts for the 70%-80% of chicken gizzard dry weight in the chicken gizzard, is ideal high-quality protein source.Adopt preparing chicken liver hydrolyzed protein with proteases, can improve the chicken gizzard added value, reduce the product cholesterol level, and the product nutritive value is higher, is easy to digest and assimilate.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of preparing chicken liver hydrolyzed protein with proteases, solve in the prior art owing to the chicken gizzard goods are with fishy smell and the higher a series of problems that produce of cholesterol level more, there is not effective means to make full use of the problem that chicken gizzard obtains high-value product yet, the present invention carries out thorough hydrolysis by single enzyme or compound protease to raw material, the main component of product is an amino acid, micromolecule polypeptide and flavour nucleotide etc., do not contain cholesterol, and have higher nutritive value and biological activity, improved the utility value of chicken gizzard, step of preparation process is simple, reduces cost of manufacture.
Technical scheme of the present invention:
Handle chicken gizzard, the chicken gizzard after handling is added water be mixed with the chicken gizzard slurries, adopt proteolytic enzyme to carry out enzymolysis; Through the enzyme that goes out, centrifugation was filtered and is obtained protein hydrolyzate after enzymolysis was finished, and hydrolyzed solution is prepared into chicken gizzard protolysate through concentrated or drying; In described proteolytic enzyme employing Alcalase Sumizyme MP, Neutrase neutral protease, Protamex compound protease, Flavourzyme flavor protease or the papoid one or both are composite; Enzymatic hydrolysis condition is: control reaction temperature is 50-60 ℃, and adjustment pH is 5.5-8.5, and the proteolytic enzyme consumption is the 1.0wt%-3.0wt% of chicken gizzard raw material dry weight, and the reaction times is 2-5.5h.
The selection of enzyme class:
Alcalase Sumizyme MP (vigor 32.1 ten thousand U/g), Neutrase neutral protease (vigor 4.5 ten thousand U/g), Protamex compound protease (vigor 10.6 ten thousand U/g), Flavourzyme flavor protease (vigor 1.6 ten thousand U/g), papoid (vigor 6.1 ten thousand U/g).More than 5 kinds of proteolytic enzyme be letter zymin company of Novi and produce.
Remarkable advantage of the present invention is:
It is raw material that the present invention adopts cheap fryer processing fent chicken gizzard, and the animal hydrolyzed protein that the production added value is higher greatly reduces cost, and provides the new approach that utilizes for chicken gizzard.
Cross the 80-100 mesh sieve after raw material blends and to remove the chicken gizzard skin, and raw material is better contacted with proteolytic enzyme, reach better hydrolysis result.
Flavourzyme flavor protease enzymolysis chicken gizzard gained hydrolysate does not have bitter taste, and better flavor can be used for single enzyme enzymolysis chicken gizzard or carries out complex enzyme hydrolysis with other proteolytic enzyme combination, has solved the pained problem of protolysate.
The substep hydrolysis result is good for synchronous enzymolysis during two enzyme complex enzyme hydrolysis chicken gizzard, and more convenient operation, saves time.
Hydrolysate is of high nutritive value, and no bitter taste does not contain cholesterol, is easy to digest and assimilate, and improves the chicken gizzard utility value greatly.
Description of drawings
Fig. 1 is preparation flow figure of the present invention.
Embodiment
The present invention is an index with the degree of hydrolysis, optimizes the enzymatic hydrolysis condition of each single enzyme and prozyme, obtains the hydrolysate that hydrolysis effect is better and nitrogen recovery is higher, makes full use of chicken gizzard.
The present invention selects for use Alcalase Sumizyme MP, Neutrase neutral protease, Protamex compound protease, Flavourzyme flavor protease and papoid respectively chicken gizzard to be carried out single enzyme enzymolysis, with the degree of hydrolysis is to estimate the hydrolysis effect index, the optimum temperuture and the optimal pH of each enzymic hydrolysis chicken gizzard of difference optimization in each enzyme optimum temperuture, pH scope, the one-step optimization of going forward side by side goes out best enzyme concentration, concentration of substrate and enzymolysis time.Choose single enzyme hydrolysis result proteolytic enzyme preferable or the hydrolysate better flavor and carry out two enzymes combinations, obtain hydrolysis effect better and the hydrolysate of better flavor by conjugated protein enzymic hydrolysis chicken gizzard.
In technology of the present invention, when carrying out the differing temps pre-treatment owing to chicken gizzard, with the rising of temperature, degree of hydrolysis sharply descends.This is because after being heated, and the endogenous enzyme inactivation in the chicken gizzard, and protein denaturation and aggegation, polymerization are agglomerating is unfavorable for the contacting of protein molecule and enzyme in the chicken gizzard, and degree of hydrolysis decreases.So the chicken gizzard enzymolysis does not need pretreatment process.The chicken gizzard hydrolyzed solution protein content of prepared of the present invention is abundant, does not contain cholesterol after testing, and has higher anti-oxidant activity, and can concentrate and make high-protein nutrition, or the drying treatment by different modes, food prepared therefrom nutrition-fortifying agent or foodstuff additive.
Below be to specific descriptions of the present invention: adopt different enzymatic hydrolysis conditions according to the different enzymolysis protein matter of selecting for use, to reach best hydrolysis result.
Chicken gizzard raw material dry weight described in the present invention is to adopt quick moisture content tester to measure the moisture content of fresh chicken gizzard, removes the weight that obtains behind the moisture and is dry weight.
Enzymolysis process selects for use the Neutrase neutral protease to carry out single enzyme enzymolysis, and control reaction temperature is 50-60 ℃, and adjustment pH is 6.5-7.5, and Neutrase neutral protein enzyme dosage is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, and the reaction times is 2-3h.
When enzymolysis process selected for use the Protamex compound protease to carry out single enzyme enzymolysis, control reaction temperature was 50-55 ℃, and adjustment pH is 7.0-8.0, and Protamex conjugated protein enzyme dosage is the 2.0wt%-2.5wt% of chicken gizzard raw material dry weight, and the reaction times is 3-4h.
When enzymolysis process selects for use the Flavourzyme flavor protease to carry out single enzyme enzymolysis, control reaction temperature is 50-55 ℃, adjustment pH is 5.5-6.5, and Flavourzyme flavor protease consumption is the 2.5wt%-3.0wt% of chicken gizzard raw material dry weight, and the reaction times is 4.5-5.5h.
When enzymolysis process selected for use papoid to carry out single enzyme enzymolysis, control reaction temperature was 50-55 ℃, and adjustment pH is 5.5-6.5, and the papoid consumption is the 2.0wt%-2.5wt% of chicken gizzard raw material dry weight, and the reaction times is 2.5-3.5h.
Enzymolysis process selects for use Alcalase Sumizyme MP and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of Alcalase Sumizyme MP is the 0.5wt%-1.0wt% of chicken gizzard raw material dry weight, and Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight; Control reaction temperature is 50-60 ℃, and adjustment pH is 7.5-8.5, adds Alcalase Sumizyme MP and Flavourzyme flavor protease simultaneously, reacts 3-4 hour.
Enzymolysis process selects for use Protamex compound protease and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of Protamex compound protease is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, control reaction temperature is 50-55 ℃, adjustment pH is 7.0-8.0, add Protamex compound protease and Flavourzyme flavor protease simultaneously, reacted 3-4 hour.
Enzymolysis process selects for use papoid and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of papoid is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, control reaction temperature is 50-55 ℃, adjustment pH is 5.5-6.5, add papoid simultaneously and add the Flavourzyme flavor protease, reacted 4-5 hour.
More than 5 kinds of proteolytic enzyme be letter zymin company of Novi and produce.
The step of technology comprises:
(1) raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80-100 purpose minced chicken liver;
(2) step (a 1) minced chicken liver that makes is added water and be made into the chicken gizzard slurries that concentration is 5wt%-15wt%,, calculate percentage composition, adopt described proteolytic enzyme and enzymatic hydrolysis condition to carry out the constant temperature hydrolysis with the chicken gizzard dry weight according to w/w;
(3) enzyme that goes out of the solution after step (2) enzyme digestion reaction is finished: the temperature of reaction system to 85 that promptly raises kept 10-20 minute by ℃-100 ℃;
(4) solution centrifugal that step (3) item is gone out behind the enzyme filters: adopt whizzer, 3000-4000 rev/min centrifugal 10-20 minute, obtain the solid substance waste residue of supernatant liquid and bottom, supernatant liquor is protein hydrolyzate;
(5) protein hydrolyzate that step (4) item is obtained concentrates or dry (can adopt freeze-drying, spraying drying, vacuum-drying or heat drying or the like): make chicken gizzard protolysate.
Adopt single enzymolysis technology among above the present invention, the degree of hydrolysis of product is 30%-50%, nitrogen recovery is up to 70%-80%, can effectively remove the fishy smell of chicken gizzard, and product does not contain cholesterol after testing, improved the quality of product greatly, by a series of anti-oxidant activity tests, the result shows that the chicken gizzard enzymolysis product has higher anti-oxidant activity; Further by two enzyme complex enzyme hydrolysis, the product hydrolysis degree is up to 50%-58%, and nitrogen recovery is up to 85%-90%, and the double-enzyme hydrolysis product do not have bitter taste, and delicate flavour is stronger.
Below in conjunction with embodiments of the invention, step of preparation process of the present invention and processing method are further described:
Embodiment one:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 10.0wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH8.0, control reaction temperature is 58 ℃, adds the Alcalase Sumizyme MP, and enzyme concentration (E/S) is 1.25wt%, reaction times 3.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment two:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 15wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH8.5, control reaction temperature is 60 ℃, adds the Alcalase Sumizyme MP, and enzyme concentration (E/S) is 1.5wt%, reaction times 2.5h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment three:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 5wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH7.5, control reaction temperature is 55 ℃, adds the Alcalase Sumizyme MP, and enzyme concentration (E/S) is 1.0wt%, reaction times 3h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment four:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 5.0wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH6.5, control reaction temperature is 60 ℃, adds the Neutrase neutral protease, and enzyme concentration (E/S) is 1.25wt%, reaction times 2.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment five:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 10wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH7.5, control reaction temperature is 55 ℃, adds the Neutrase neutral protease, and enzyme concentration (E/S) is 1.0wt%, reaction times 3h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment six:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 15wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH7.0, control reaction temperature is 50 ℃, adds the Neutrase neutral protease, and enzyme concentration (E/S) is 1.5wt%, reaction times 2h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment seven:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 10wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH7.5, control reaction temperature is 50 ℃, adds the Protamex compound protease, and enzyme concentration (E/S) is 2.0wt%, reaction times 3.5h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment eight:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 5.0wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH8.0, control reaction temperature is 53 ℃, adds the Protamex compound protease, and enzyme concentration (E/S) is 2.25wt%, reaction times 3h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment nine:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 15wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH7.0, control reaction temperature is 55 ℃, adds the Protamex compound protease, and enzyme concentration (E/S) is 2.5wt%, reaction times 4h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment ten:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 10wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH5.5, control reaction temperature is 50 ℃, adds the Flavourzyme flavor protease, and enzyme concentration (E/S) is 2.5wt%, reaction times 5h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment 11:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 15wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH6.0, control reaction temperature is 55 ℃, adds the Flavourzyme flavor protease, and enzyme concentration (E/S) is 2.75wt%, reaction times 5.5h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment 12:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 5.0wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH6.5, control reaction temperature is 53 ℃, adds the Flavourzyme flavor protease, and enzyme concentration (E/S) is 3.0wt%, reaction times 4.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment 13:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 5.0wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH6.0, control reaction temperature is 55 ℃, adds papoid, and enzyme concentration (E/S) is 2.25wt%, reaction times 2.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment 14:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 10wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH5.5, control reaction temperature is 53 ℃, adds papoid, and enzyme concentration (E/S) is 2.0wt%, reaction times 3h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment 15:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: add water and be made into the chicken gizzard slurries that concentration is 15wt% (w/w calculates percentage composition with the chicken gizzard dry weight), transfer pH6.5, control reaction temperature is 50 ℃, adds papoid, and enzyme concentration (E/S) is 2.5wt%, reaction times 3.5h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment 16:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 5wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH8.0, control reaction temperature is 60 ℃, add simultaneously o.5wt% the Alcalase Sumizyme MP and the Flavourzyme flavor protease of 1.5wt%, reaction times 3.0h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment 17:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 10wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH7.5, control reaction temperature is 55 ℃, add the Alcalase Sumizyme MP of 0.75wt% and the Flavourzyme flavor protease of 1.25wt% simultaneously, reaction times 3.5h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment 18:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 15wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH8.5, control reaction temperature is 50 ℃, add the Alcalase Sumizyme MP of 1.0wt% and the Flavourzyme flavor protease of 1.0wt% simultaneously, reaction times 4.0h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment 19:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 5wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH8.0, control reaction temperature is 50 ℃, add the Protamex compound protease of 1.0wt% and the Flavourzyme flavor protease of 1.5wt% simultaneously, reaction times 3.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Implement real 20:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 10wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH7.0, control reaction temperature is 55 ℃, add the Protamex compound protease of 1.25wt% and the Flavourzyme flavor protease of 1.0wt% simultaneously, reaction times 3.0h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Implement real 21:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 15wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH7.5, control reaction temperature is 53 ℃, add the Protamex compound protease of 1.5wt% and the Flavourzyme flavor protease of 1.25wt% simultaneously, reaction times 4.0h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Embodiment 22:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 90 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 10wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH5.5, control reaction temperature is 55 ℃, add the papoid of 1.25wt% and the Flavourzyme flavor protease of 1.25wt% simultaneously, reaction times 4.0h.
Enzyme goes out: reaction system kept 10 minutes down in 100 ℃.
Centrifuging: adopt whizzer, 3500 rev/mins centrifugal 15 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
The supernatant liquor freeze-drying made have certain bioactive protein powder.
Embodiment 23:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 5wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH6.0, control reaction temperature is 50 ℃, add the papoid of 1.0wt% and the Flavourzyme flavor protease of 1.5wt% simultaneously, reaction times 4.5h.
Enzyme goes out: reaction system kept 15 minutes down in 90 ℃.
Centrifuging: adopt whizzer, 3000 rev/mins centrifugal 20 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant liquor is made protein powder by spraying drying.
Embodiment 24:
Raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 100 purpose minced chicken liver.
Hydrolysis: adding water, to be made into concentration be 15wt% (w/w, calculate percentage composition with the chicken gizzard dry weight) the chicken gizzard slurries, transfer pH6.5, control reaction temperature is 53 ℃, add the papoid of 1.5wt% and the Flavourzyme flavor protease of 1.0wt% simultaneously, reaction times 5h.
Enzyme goes out: reaction system kept 20 minutes down in 85 ℃.
Centrifuging: adopt whizzer, 4000 rev/mins centrifugal 10 minutes, obtain the solid substance waste residue of the upper strata stillness of night and bottom, supernatant liquid filtering gets Hydrolyzed protein liquid.
Supernatant concentration is made high-protein nutrition.
Claims (10)
1. the processing method of a preparing chicken liver hydrolyzed protein with proteases is characterized in that: handle chicken gizzard, the chicken gizzard after handling is added water be mixed with the chicken gizzard slurries, adopt proteolytic enzyme to carry out enzymolysis; Through the enzyme that goes out, centrifugation was filtered and is obtained protein hydrolyzate after enzymolysis was finished, and hydrolyzed solution is prepared into chicken gizzard protolysate through concentrated or drying; In described proteolytic enzyme employing Alcalase Sumizyme MP, Neutrase neutral protease, Protamex compound protease, Flavourzyme flavor protease or the papoid one or both are composite; Enzymatic hydrolysis condition is: control reaction temperature is 50-60 ℃, and adjustment pH is 5.5-8.5, and the proteolytic enzyme consumption is the 1.0wt%-3.0wt% of chicken gizzard raw material dry weight, and the reaction times is 2-5.5h.
2. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: described enzymolysis process selects for use the Neutrase neutral protease to carry out single enzyme enzymolysis, control reaction temperature is 50-60 ℃, adjustment pH is 6.5-7.5, Neutrase neutral protein enzyme dosage is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, and the reaction times is 2-3h.
3. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: when described enzymolysis process selects for use the Protamex compound protease to carry out single enzyme enzymolysis, control reaction temperature is 50-55 ℃, adjustment pH is 7.0-8.0, Protamex conjugated protein enzyme dosage is the 2.0wt%-2.5wt% of chicken gizzard raw material dry weight, and the reaction times is 3-4h.
4. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: when described enzymolysis process selects for use the Flavourzyme flavor protease to carry out single enzyme enzymolysis, control reaction temperature is 50-55 ℃, adjustment pH is 5.5-6.5, Flavourzyme flavor protease consumption is the 2.5wt%-3.0wt% of chicken gizzard raw material dry weight, and the reaction times is 4.5-5.5h.
5. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: when described enzymolysis process selects for use papoid to carry out single enzyme enzymolysis, control reaction temperature is 50-55 ℃, adjustment pH is 5.5-6.5, the papoid consumption is the 2.0wt%-2.5wt% of chicken gizzard raw material dry weight, and the reaction times is 2.5-3.5h.
6. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: described enzymolysis process selects for use Alcalase Sumizyme MP and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of Alcalase Sumizyme MP is the 0.5wt%-1.0wt% of chicken gizzard raw material dry weight, and Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight; Control reaction temperature is 50-60 ℃, and adjustment pH is 7.5-8.5, adds Alcalase Sumizyme MP and Flavourzyme flavor protease simultaneously, reacts 3-4 hour.
7. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: described enzymolysis process selects for use Protamex compound protease and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of Protamex compound protease is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, control reaction temperature is 50-55 ℃, adjustment pH is 7.0-8.0, add Protamex compound protease and Flavourzyme flavor protease simultaneously, reacted 3-4 hour.
8. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 1, it is characterized in that: described enzymolysis process selects for use papoid and Flavourzyme flavor protease to carry out two synchronous enzyme digestion reactions of enzyme, the consumption of papoid is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, Flavourzyme flavor protease consumption is the 1.0wt%-1.5wt% of chicken gizzard raw material dry weight, control reaction temperature is 50-55 ℃, adjustment pH is 5.5-6.5, add papoid simultaneously and add the Flavourzyme flavor protease, reacted 4-5 hour.
9. according to the processing method of claim 1,2,3,4,5,6,7 or 8 described preparing chicken liver hydrolyzed protein with proteases, it is characterized in that: the step of technology comprises:
(1) raw material is handled: fresh chicken gizzard is removed gall bladder and grain, after the cleaning, blend with stirrer, make 80-100 purpose minced chicken liver;
(2) step (a 1) minced chicken liver that makes is added water and be made into the chicken gizzard slurries that concentration is 5wt%-15wt%,, calculate percentage composition, adopt described proteolytic enzyme and enzymatic hydrolysis condition to carry out the constant temperature hydrolysis with the chicken gizzard dry weight according to w/w;
(3) enzyme that goes out of the solution after step (2) enzyme digestion reaction is finished: the temperature of reaction system to 85 that promptly raises kept 10-20 minute by ℃-100 ℃;
(4) solution centrifugal that step (3) item is gone out behind the enzyme filters: adopt whizzer, 3000-4000 rev/min centrifugal 10-20 minute, obtain the solid substance waste residue of supernatant liquid and bottom, supernatant liquor is protein hydrolyzate;
(5) protein hydrolyzate that step (4) item is obtained concentrates or is dry: make chicken gizzard protolysate.
10. the processing method of preparing chicken liver hydrolyzed protein with proteases according to claim 9 is characterized in that: described dry freeze-drying, spraying drying, vacuum-drying or the heat drying of adopting.
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| CN102240019A (en) * | 2011-06-08 | 2011-11-16 | 成都大帝汉克生物科技有限公司 | Process for preparing natural liver fresh flavoring agent through thermal reaction |
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