CN102284197A - Method for demulsifying delicious tuna juice - Google Patents
Method for demulsifying delicious tuna juice Download PDFInfo
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- CN102284197A CN102284197A CN201110175818A CN201110175818A CN102284197A CN 102284197 A CN102284197 A CN 102284197A CN 201110175818 A CN201110175818 A CN 201110175818A CN 201110175818 A CN201110175818 A CN 201110175818A CN 102284197 A CN102284197 A CN 102284197A
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Abstract
The invention belongs to the technical field of biology, aims to solve the technical problem of long cycle length, high cost and poor demulsification effect of the conventional demulsification method, and provides a method for demulsifying delicious tuna juice. In the method, the delicious tuna juice is demulsified by adjusting a solid-to-liquid ratio and a pH value of emulsion and using an animal protein proteolytic enzyme and finally demulsification oil on an upper layer and a clarified-water-phase delicious juice on a lower layer are obtained. By the method, new waste is not produced and the active ingredients of tuna cooking liquid can be effectively utilized, and the method for demulsifying the delicious tuna juice can be widely applied to industrial production.
Description
Technical field
The invention belongs to biological technical field, specifically be meant a kind of method of tuna delicious sauce breakdown of emulsion.
Background technology
The tuna meat is tender, is rich in protein, fat, vitamin A, D and trace element, and especially n-3 such as DHA and EPA PUFA, methionine, taurine, minerals and vitamins equal size enrich, and is the healthy cuisines that international NI is recommended.Protein content is 24.8 g in per 100 g tunas flesh of fish, and fat content is 0.5 g, and DHA and EPA and content of fatty acid are respectively 2.877 mg, 1.972 mg, 20.12 mg, and wherein DHA content will be higher than other fish.The DHA that contains high concentration in the tuna eye socket fat, its content are up to 30%～40%, and the content of EPA is relatively low, about 5%～10%.The fish oil that extracts from its fish head is rich in unrighted acids such as DHA and EPA, can significantly improve the human brain memory function, prevents the generation of diseases such as human thrombus, cardiovascular disease and headstroke.
In the deep-processing process of tuna, need its boiling during as production dried fish floss, steck, can produce a large amount of cooking liquors in this process.This cooking liquor suitably allocated to make good flavouring---delicious sauce.But cooking liquor can produce and suspend or emulsion in process of production, occurs layering after the cooling, influences the outward appearance and the local flavor of delicious sauce, reduces its integrated quality greatly.Contain rich in protein and fat (being mainly derived from the fish head) in this emulsion, not only wasted resource, also can pollute environment if abandon.
At present in the food service industry for the method for emulsion breakdown mainly contain that heating is centrifugal, heating using microwave, the adding inorganic salts are saltoutd and the freeze-thaw method.In the said method, centrifugal demulsification is best behind the freeze-thaw.People such as Jiang Lihua use the freeze-thaw method emulsion that produces in the peanut oil production process are carried out breakdown of emulsion, and demulsification efficiency reaches 81.18%.But this method needs emulsion Zai – is freezed 20 h for 18 ℃, 80 ℃ of 2 h that thaw, and the cost height, the cycle is long.Though additive method is centrifugal as heating, heating using microwave and adding inorganic salts cost is lower, the cycle is shorter, demulsification is not fine, and adds inorganic salts and can produce new refuse.Because the emulsion of tuna delicious sauce and wherein protein, aliphatic acid and each other crosslinked relevant thereof, above-mentioned breaking method commonly used for this emulsion to abolish effect all not obvious.
Summary of the invention
The method that the purpose of this invention is to provide a kind of tuna delicious sauce breakdown of emulsion to overcome the technical problem that the present breaking method cycle is long, cost is high and demulsification is not good, reclaims extraction to the aliphatic acid in the tuna delicious sauce emulsion simultaneously.
For realizing above-mentioned technical purpose, the technical solution used in the present invention is: a kind of method of tuna delicious sauce breakdown of emulsion, it is characterized in that: the simple low-speed centrifugal of delicious sauce process that this breaking method at first produces the tuna digestion process, collect upper strata emulsion, adding entry adjusting solid-to-liquid ratio then in emulsion is 1:0-1:2, shake up, regulate the pH value to 6.0-8.5 with HCl or NaOH solution then, shake up, with emulsion weight is standard, add animal proteolytic enzyme by 20 ~ 600 u/g to reaction system, shake up, reaction system is warming up to 30-70 ℃ stirs oscillating reactions 1-5.5 h, reaction finishes back emulsion and becomes upper strata breakdown of emulsion oil and lower floor's clarification water delicious sauce, take out after the centrifugal 5-30 min of centrifuge 1000-5000 r/min separates upper strata breakdown of emulsion oil and gets final product.
PH value is 7.5 in the method for above-mentioned a kind of tuna delicious sauce breakdown of emulsion, enzymolysis time 4 h, enzyme concentration 400 u/g, solid-to-liquid ratio 1:0.5 or 1:1, temperature be 50 ℃.
Beneficial effect of the present invention is: adopt breaking method provided by the invention, emulsion is by opaque, the muddy shape clear that becomes, and the delicious sauce integrated quality improves.Grease in the while emulsion forms breakdown of emulsion oil and can be reclaimed after reacting, and then promotes added value of product.This method processing cost is low, simple to operate, demulsification is good, and the emulsion demulsification efficiency can reach 85% under optimum condition.This method can not produce new discarded object, and the active ingredient of tuna cooking liquor is fully used, and should can be widely used in suitability for industrialized production at the breaking method of tuna baste.
Description of drawings
Fig. 1 enzyme dosage is to the figure that influences of demulsification efficiency.
Fig. 2 enzymolysis time is to the figure that influences of demulsification efficiency.
Fig. 3 pH is to the figure that influences of demulsification efficiency.
Fig. 4 solid-to-liquid ratio is to the figure that influences of demulsification efficiency.
The specific embodiment
The present invention will be further described below in conjunction with drawings and Examples.
Embodiment
Get tuna boiling delicious sauce, centrifugal 5 min of 3000 r/min collect upper strata emulsion; Accurately take by weighing this emulsion of certain mass, add running water, regulate solid-to-liquid ratio to 1:0.5, concussion or stirring shake up; Regulate pH value to 7.5 with HCl or NaOH solution then; With emulsion weight is standard, adds animal proteolytic enzyme and shake up in reaction system by 400 u/g; Reaction system is warming up to 50 ℃ stirs oscillating reactions 4 h, reaction finishes back emulsion and becomes upper strata breakdown of emulsion oil and lower floor's clarification water delicious sauce; Take out after centrifugal 15 min of centrifuge 3000 r/min sucking-off upper strata breakdown of emulsion oil.
The demulsification efficiency computing formula:
The parameter that adopts this embodiment to provide is carried out tuna delicious sauce breakdown of emulsion, and demulsification efficiency can reach 85%.
Adopt gas chromatography that breakdown of emulsion that the foregoing description extracts oil composition analysis be the results are shown in following table 1, tuna delicious sauce breakdown of emulsion fatty acid oil is formed, and this oil is mainly by C
14～C
22Aliphatic acid is formed.Saturated fatty acid accounts for 38%, wherein C
16:0Content is the highest, accounts for 30.29%, and other saturated fatty acid content is less.Unrighted acid accounts for about 60%, and wherein monounsaturated fatty acids accounts for 26.77%, and that content is the highest is C
18:1, be 24.02%, other monounsaturated fatty acids content is less.Content of polyunsaturated fatty acid reaches 32.80%, mainly is EPA and DHA, and content is respectively 8.32% and 18.46%.
The composition of table 1 breakdown of emulsion fatty acid oil
Also under different enzyme dosages, enzymolysis time, pH value and the solid-to-liquid ratio condition tuna delicious sauce demulsification efficiency being tested, its result is as follows in the present invention:
As shown in Figure 1, enzyme dosage is to the figure that influences of demulsification efficiency.
By finding out among the figure, when being increased to 400 u/g along with enzyme concentration by 20 u/g, demulsification efficiency progressively improves, but enzyme concentration basic no change of demulsification efficiency when rising to 600 u/g by 400 u/g.
As shown in Figure 2, enzymolysis time is to the figure that influences of demulsification efficiency.
By finding out among the figure, along with enzymolysis time is progressively increased by 0.5h, demulsification efficiency progressively improves thereupon, but enzymolysis time is increased to after the 4h, and demulsification efficiency tends to be steady substantially, when promptly enzymolysis time is greater than 4h, even it also is the increase of faint property that demulsification efficiency increases, change little.
As shown in Figure 3, pH is to the figure that influences of demulsification efficiency.
PH value is increased in 7.5 the process by 6.0, and demulsification efficiency progressively improves, and pH value is increased in 8.5 the process by 7.5, and demulsification efficiency progressively reduces.Can find out that thus pH value was set at 7.5 o'clock, the demulsification efficiency that is obtained is the highest.
As shown in Figure 4, solid-to-liquid ratio is to the figure that influences of demulsification efficiency.
By finding out among the figure, solid-to-liquid ratio is in the scope of 1:0-1:2, and the demulsification efficiency that obtains when solid-to-liquid ratio is set in 1:0.5 or 1:1 is the highest.
It more than is the influence of each factor of investigating by single factor condition to tuna delicious sauce demulsification efficiency, and best residing pH value of demulsification efficiency and the residing environment of enzyme preparation have certain relation, the animal proteolytic enzyme that is adopted is to be provided by Pangbo Bioengineering Co Ltd, Nanning in test, this animal proteolytic enzyme is a mixing enzyme preparation, its proterties is: animal protein hydrolysis complex enzyme is the efficient protein hydrolysis complex enzyme of the said firm's independent development exploitation specially for the various animal proteins of hydrolysis, it is mainly by protein incision enzyme, composition such as excision enzyme and food flavor enzyme, cutting off the peptide chain of protein interior and excision enzyme from the centre by restriction endonuclease cuts off from the end of polypeptide chain and discharges amino acid, and food flavor enzyme plays optimization function to the bitter taste and the local flavor of hydrolysis, can be widely used in animal protein such as chicken, pig, the proteolysis of meats such as ox and fish and shrimp aquatic products.
On the basis of above-mentioned test, by the respective face analysis, emulsion in the tuna delicious sauce of optimizing behind the analog parameter equation at the technological parameter of little alkali condition biological enzyme breakdown of emulsion is: enzymolysis time 4h, enzyme concentration 400 u/g, solid-to-liquid ratio 1:0.5 or 1:1, pH7.5, temperature are 50 ℃, and demulsification efficiency reaches 85%.The breakdown of emulsion oil outward appearance clear that extracts, be light yellow, have slight fishy smell, do not have the stink that becomes sour.
Claims (2)
1. the method for a tuna delicious sauce breakdown of emulsion, it is characterized in that: the simple low-speed centrifugal of delicious sauce process that this breaking method at first produces the tuna digestion process, collect upper strata emulsion, adding entry adjusting solid-to-liquid ratio then in emulsion is 1:0-1:2, shake up, regulate the pH value to 6.0-8.5 with HCl or NaOH solution then, shake up, with emulsion weight is standard, add animal proteolytic enzyme by 20 ~ 600 u/g to reaction system, shake up, reaction system is warming up to 30-70 ℃ stirs oscillating reactions 1-5.5 h, reaction finishes back emulsion and becomes upper strata breakdown of emulsion oil and lower floor's clarification water delicious sauce, takes out after the centrifugal 5-30 min of centrifuge 1000-5000 r/min separates upper strata breakdown of emulsion oil and gets final product.
2. the method for a kind of tuna delicious sauce breakdown of emulsion according to claim 1 is characterized in that: described pH value is 7.5, enzymolysis time 4 h, enzyme concentration 400 u/g, solid-to-liquid ratio 1:0.5 or 1:1, temperature are 50 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385743A (en) * | 2015-12-30 | 2016-03-09 | 陈忆凤 | Method for preparing marine protein peptide through continuous enzymolysis |
| CN105483195A (en) * | 2015-12-30 | 2016-04-13 | 朱勤 | Method for preparing marine protein peptide by multi-step enzymolysis |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
| CN101768507A (en) * | 2010-01-18 | 2010-07-07 | 广西南宁百洋饲料集团有限公司 | Method for extracting crude fish oil in leftovers of tilapia |
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2011
- 2011-06-28 CN CN201110175818A patent/CN102284197A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
| CN101768507A (en) * | 2010-01-18 | 2010-07-07 | 广西南宁百洋饲料集团有限公司 | Method for extracting crude fish oil in leftovers of tilapia |
Non-Patent Citations (2)
| Title |
|---|
| 刘书成等: "酶解法从黄鳍金枪鱼鱼头中提取鱼油的研究", 《福建水产》 * |
| 陆剑锋等: "水酶法提取斑点叉尾鮰鱼内脏油的工艺研究", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385743A (en) * | 2015-12-30 | 2016-03-09 | 陈忆凤 | Method for preparing marine protein peptide through continuous enzymolysis |
| CN105483195A (en) * | 2015-12-30 | 2016-04-13 | 朱勤 | Method for preparing marine protein peptide by multi-step enzymolysis |
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Application publication date: 20111221 |