CN102423056A - Preparation method for low ammonium salt fishery product enzymolysis liquid - Google Patents
Preparation method for low ammonium salt fishery product enzymolysis liquid Download PDFInfo
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- CN102423056A CN102423056A CN2011104202386A CN201110420238A CN102423056A CN 102423056 A CN102423056 A CN 102423056A CN 2011104202386 A CN2011104202386 A CN 2011104202386A CN 201110420238 A CN201110420238 A CN 201110420238A CN 102423056 A CN102423056 A CN 102423056A
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Abstract
The invention discloses a preparation method for a low ammonium salt fishery product enzymolysis liquid. The method comprises the following steps: 1) pre-treatment: carrying out quick-freeze for a fishery product, and then treating the fishery product into meat mash emulsifying liquid under a freezing state; 2) enzymolysis: carrying out enzymolysis for the meat mash emulsifying liquid, wherein purified air or oxygen is intermittently introduced under the continuous stirring state during the enzymolysis process; 3) post-treatment: after completing the enzymolysis, carrying out treatments of heating and enzyme killing, and sterilization for the enzymolysis liquid, then carrying out treatments of centrifugation, residue removing and oil removing to obtain the fishery product enzymolysis liquid. According to the preparation method for the low ammonium salt fishery product enzymolysis liquid, the quick-freeze treatment is performed for the fishery product raw material, such that the microbe level of the fishery product raw material can be effectively controlled; the intermittent air introducing method is adopted during the enzymolysis process, such that the anaerobic bacteria can be effectively inhibited or killed, the putrefaction and the deterioration during the enzymolysis process can be avoided, the problems of fish grease oxidation, high energy consumption and the like due to the continuous air introducing are solved.
Description
Technical field
The present invention relates to the flavor quality control method in the aquatic products proteolysis in the food biotechnology, relate in particular to a kind of preparation method of aquatic products enzymolysis liquid of low ammonium salt.
Background technology
With various aquatic products such as bright oyster, shellfish, low value fishes is raw material, and preparing flavouring base material through modern zymolysis technique is one of effective way that realizes aquatic products resource higher value application, can significantly improve aquatic products category economic benefit of processing.But there are a certain amount of microorganism in aquatic products surface and internal organs; Anaerobism quasi-microorganism wherein causes that easily aquatic products take place in transportation, storage, process rotten, corrupt; Microorganism breeding fast easily when causing utilizing aquatic products to carry out enzymolysis; Produce a large amount of stench flavor materials such as ammonium salt, cause enzymolysis liquid fishy smell weight, delicate flavour to weaken, greatly reduce the enzymolysis liquid quality.Therefore, control enzymolysis process microbial reproduction reduces the enzymolysis liquid amounts of ammonium salt, is difficult point and the key that promotes the aquatic products enzymolysis liquid.
The method that solves microbial reproduction in the prior art mainly contains two kinds: the one, and adopt the chemical sterilization method to carry out the amounts of ammonium salt of cold sterilization, but this method might produce the problem residual etc. to the active inhibition of enzyme preparation and chemical bactericide with the control enzymolysis liquid; The 2nd, adopt hot bactericidal assay to sterilize, but this method can cause the inactivation of aquatic products albuminous degeneration and endogenous proteinase, causes declining to a great extent of material protein utilization rate.Publication number is that the Chinese patent document of CN 1271939C has proposed a kind of in enzymolysis process, the feeding continuously and purifies air or oxygen suppresses the method for enzymolysis process putrefaction; But the long-time continuous feeding purifies air or oxygen can cause the oxidation of Partial Protein enzyme active center; Loss of catalytic activity; And can cause the carcass oil oxidation, increase the weight of fish enzymolysis liquid fishy smell, and do not meet the requirement of commercial application greatly because of energy consumption.Publication number is that the Chinese patent document of CN 1965701A makes and forms anaerobic environment in the enzymatic vessel through in enzymolysis process, feeding carbon dioxide or nitrogen; Prevent the oxidation of carcass oil, but this method fails effectively to solve in the enzymolysis process because the microbial putrid and deteriorated phenomenon of anaerobism.Enzymatic activity in the aquatic products enzymolysis liquid is lost gradually; To make enzymolysis liquid more responsive to putrefactive microorganisms; Putrid and deteriorated phenomenon takes place more easily, makes the hygienic quality of aquatic products enzymolysis liquid can not get guaranteeing, and owing to the consumption of putrefactive microorganisms to nutriments such as amino acid and oligopeptides; Will cause the reduction of protein utilization, cause the waste of nutritional resource.In addition, because the microorganism that said method does not combine the pretreating process of raw materials of marine products to work in coordination with suppresses, therefore there is the unsettled situation of technological effect.
Summary of the invention
In view of this; The object of the present invention is to provide a kind of preparation method of aquatic products enzymolysis liquid of low ammonium salt, the means of adopt freezing pre-treatment, intermittently ventilating suppress the generation of the materials such as ammonium salt in the enzymolysis liquid; Eliminate the stench flavor of aquatic products enzymolysis liquid, improve the quality of aquatic products enzymolysis liquid.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of preparation method of aquatic products enzymolysis liquid of low ammonium salt comprises the steps:
1) preliminary treatment: aquatic products are carried out IQF earlier, under freezing state, be processed into meat slurry emulsion again;
2) enzymolysis: meat is starched emulsion carry out enzymolysis, under the continuous stirring state, intermittently feed in the enzymolysis process and purify air or oxygen;
3) post processing: with enzymolysis liquid enzyme, the sterilization treatment of going out that heat up, centrifugal then slagging-off, oil removing obtained the aquatic products enzymolysis liquid after enzymolysis finished.
Preferably, said preliminary treatment is specially: after the aquatic products water is cleaned, IQF will be in aquatic products cutting freezing state under, rub into meat gruel, add water and stir and obtain meat and starch emulsion.
Preferably, step 2) be specially: meat is starched emulsion add enzymatic vessel, under the continuous stirring state, regulating pH is 6～8, adds protease, carries out enzymolysis, feeds in above-mentioned enzymolysis process discontinuous to purify air or oxygen.
Preferably, the IQF in the step 1) is: temperature drops between-25 ℃～-5 ℃ in 2 hours～24 hours, and makes transportation, storage temperature between-25 ℃～-5 ℃.
Preferably, in the step 1), the aquatic products that will be under the freezing state cut in 10min～80min and rub, and make meat gruel temperature maintenance after the rubbing at-18 ℃～4 ℃, add water and stir and obtain aquatic products meat slurry emulsion.
Preferably, step 2) in, the feeding at intermittence purifies air or the time interval of oxygen is 30min～300min, and each duration of ventilation is 5min～30min.
Preferably; Step 2) in; In meat slurry emulsion, add natural antiseptic agent and mix after carry out enzymolysis, said natural antiseptic agent is nisin, polylysine, lysozyme, shitosan, receive any one or two or more mixtures in its mycin.
Compared with prior art; The preparation method of the aquatic products enzymolysis liquid of low ammonium salt of the present invention solves through following 3 mainly that existing aquatic products enzymolysis liquid ubiquity fishy smell is heavy, ammonium salt is high, or causes the shortcoming of degradation under the raw material availability because of the control ammonium levels; The present invention can be when keeping aquatic products intrinsic protein enzyme activity; The activity that effectively suppresses putrefactive microorganisms, the content of strict control aquatic products enzymolysis liquid volatility ammonium salt keeps higher albumen transform level:
1, adopt the mode of IQF that the aquatic products raw material is handled; Thereafter fast direct processing still is in the aquatic products under the freezing state; Aquatic products all were in below 4 ℃ in the stages such as transportation, preliminary treatment; Effectively keeping on the basis of intrinsic protein enzyme activity, suppressing growing of aquatic products inside and outside microorganism, effectively reducing the generation of ammonium salt in the enzymolysis process.
2, handle through the IQF of aquatic products raw material; Can effectively control the microorganism level of aquatic products raw material; Therefore in enzymolysis process, the method that adopts enzymolysis process intermittently to ventilate both can effectively suppress or kill anaerobic bacteria; Avoid the putrid and deteriorated of enzymolysis process, solving continuously simultaneously, ventilation causes problems such as fish oil lipid oxidation, high energy consumption.
3, further, on above-mentioned 2 basis, before enzymolysis begins; In meat slurry emulsion, add natural antiseptic agent; Can further suppress the growth and the breeding of various putrefactive microorganisms in the enzymolysis process, reduce the possibility that enzymolysis liquid produces ammonium salt, effectively control the enzymolysis liquid quality.
Description of drawings
Fig. 1 is the preparation method's of the aquatic products enzymolysis liquid of the low ammonium salt of the present invention flow chart.
The specific embodiment
In order to make those skilled in the art understand technical scheme of the present invention better, the present invention is done further detailed description below in conjunction with accompanying drawing and specific embodiment.
Referring to Fig. 1, the preparation method of the aquatic products enzymolysis liquid of low ammonium salt of the present invention comprises following step:
Carry out IQF after the aquatic products raw material cleaned up and handle, and under lower temperature, store transportation, and cutting under freezing state, rubbing; Add water and mix, carry out enzymolysis then, can select to add or do not add natural antiseptic agent during enzymolysis; Under stirring, regulate PH then, and heat up, add protease and carry out enzymolysis; A period of time continued heats up, and adds protease again and carries out enzymolysis, bubbling air off and in whole enzymolysis process; The enzyme sterilization treatment of going out after enzymolysis finishes, centrifugal again slagging-off and leave standstill oil removing obtains the aquatic products enzymolysis liquid of the low high raw material availability of ammonium salt.
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1
The fresh water products material is cleaned the back IQF; Temperature drops between-25～-20 ℃ in 2 hours; And make transportation, storage temperature between-25～-5 ℃, and under freezing state, in 10min, cut and rub again, obtain temperature at the aquatic products meat gruel below-5 ℃; In meat gruel, add 1.0 times to meat gruel weight, temperature is 50 ℃ water, obtains the aquatic products meat slurry emulsion of high mixed through stirring.
Meat is starched emulsion add enzymatic vessel,, add the neutral proteinase that accounts for raw material weight 3%, under 55 ℃ condition, stirred enzymolysis 3 hours, add the food flavor enzyme that accounts for raw material weight 3% then, be warming up to 60 ℃, enzymolysis 15 hours at stirring downward modulation pH to 7; In the enzymolysis process, purify air through every the feeding at a distance from 45min of the breather pipe at the bottom of the jar, duration of ventilation is 5min; Be warming up to 75 ℃ after enzymolysis finishes and keep the 45min enzyme sterilization of going out.
Above-mentioned enzymolysis liquid is pumped into centrifuge; Be to carry out centrifugal slagging-off under the condition of 500rpm at rotating speed; And leave standstill oil removing, then under stirring condition with after the centrifugal oil removing, in clear liquid, add NaCl; Make NaCl content to 15% (m/v), obtain low ammonium salt, high, the good aquatic products enzymolysis liquid of flavor quality of protein transform rate.
Embodiment 2
The fresh water products material cleans the back IQF; Temperature drops between-20～-15 ℃ in 24 hours; And make transportation, storage temperature between-20～-15 ℃, and under freezing state, in 80min, cut and rub again, obtain the aquatic products meat gruel of temperature below 0 ℃; In meat gruel, add 3.0 times to meat gruel weight, temperature is 30 ℃ water; Obtain the aquatic products meat slurry emulsion of high mixed through stirring, in meat slurry emulsion, add 0.002% nisin, mix.
Meat is starched emulsion add enzymatic vessel,, add the papain that accounts for raw material weight 0.05% at stirring downward modulation pH to 8; Under 45 ℃ condition, stirred enzymolysis 5 hours; Add the carboxypeptidase that accounts for freezing raw material weight 1.5% then, be warming up to 50 ℃, enzymolysis 32 hours; In the enzymolysis process, every at a distance from the 60min aerating oxygen through the breather pipe at the bottom of the jar, duration of ventilation is 10min; Be warming up to 80 ℃ after enzymolysis finishes and keep the 30min enzyme sterilization of going out.
Above-mentioned enzymolysis liquid is pumped into centrifuge; Be to carry out centrifugal slagging-off under the condition of 2000rpm at rotating speed; And leave standstill oil removing, then under stirring condition with after the centrifugal oil removing, in clear liquid, add NaCl; Make its NaCl content to 25% (m/v), obtain low ammonium salt, high, the good aquatic products enzymolysis liquid of flavor quality of protein transform rate.
Embodiment 3
The fresh water products material cleans the back IQF, and temperature drops between-15～-10 ℃ in 12 hours, and makes transportation, storage temperature between-15～-10 ℃; Under freezing state, in 30min, cut and rub again; Obtain the aquatic products meat gruel below the temperature-5 ℃, in meat gruel, add 2.0 times to meat gruel weight, temperature is 55 ℃ water, obtains the aquatic products meat slurry emulsion of high mixed through stirring; In emulsion, add 0.5% lysozyme, mix.
Meat slurry emulsion adds enzymatic vessel, at stirring downward modulation pH to 6, adds the trypsase and the acid protease that account for raw material weight 0.5%; Under 50 ℃ condition, stirred enzymolysis 10 hours; Add the aminopeptidase that accounts for raw material weight 0.05% then, be warming up to 55 ℃, enzymolysis 80 hours; In the enzymolysis process, purify air through every the feeding at a distance from 120min of the breather pipe at the bottom of the jar, duration of ventilation is 30min; Be warming up to 85 ℃ after enzymolysis finishes and keep the 15min enzyme sterilization of going out.
Above-mentioned enzymolysis liquid is pumped into centrifuge; Be to carry out centrifugal slagging-off under the condition of 1000rpm at rotating speed; And leave standstill oil removing; Under stirring condition, clear liquid after the centrifugal oil removing is added NaCl content to 20% (m/v) then, obtain low ammonium salt, high, the good aquatic products enzymolysis liquid of flavor quality of protein transform rate.
Embodiment 4
The fresh water products material cleans the back IQF, and temperature drops between-10～4 ℃ in 5 hours, and makes transportation, storage temperature between-10～4 ℃; Under freezing state, in 50min, cut and rub again; Obtain the aquatic products meat gruel of temperature below 4 ℃, in meat gruel, add 1.5 times to meat gruel weight, temperature is 35 ℃ water, obtains the aquatic products meat slurry emulsion of high mixed through stirring; In emulsion, add 0.05% shitosan, mix.
Meat slurry emulsion adds enzymatic vessel, at stirring downward modulation pH to 7, adds the papain and the trypsase that account for raw material weight 1%; Under 45 ℃ condition, stirred enzymolysis 12 hours; Add carboxypeptidase and the food flavor enzyme that accounts for raw material weight 0.2% then, be warming up to 55 ℃, enzymolysis 68 hours; In the enzymolysis process, every at a distance from the 30min aerating oxygen through the breather pipe at the bottom of the jar, duration of ventilation is 20min; Be warming up to 75 ℃ after enzymolysis finishes and keep the 30min enzyme sterilization of going out.
Above-mentioned enzymolysis liquid is pumped into centrifuge; Be to carry out centrifugal slagging-off under the condition of 4000rpm at rotating speed; And leave standstill oil removing, under stirring condition, after the centrifugal oil removing, in clear liquid, add NaCl then; Make NaCl content to 20% (m/v), obtain low ammonium salt, high, the good aquatic products enzymolysis liquid of flavor quality of protein transform rate.
Reference examples:
The fresh water products material directly transports, stores after cleaning, and temperature is about 25 ℃～30 ℃, and raw material is rubbed into meat gruel (temperature is about 35 ℃), obtains the aquatic products meat slurry emulsion of high mixed through stirring.
Meat slurry emulsion adds enzymatic vessel, at stirring downward modulation pH to 6, adds the neutral proteinase of raw material weight 3%, under 55 ℃ condition, stirs enzymolysis 0.5 hour, adds the food flavor enzyme of raw material weight 3% then, is warming up to 60 ℃, enzymolysis 15 hours; Be warming up to 80 ℃ after enzymolysis finishes and keep the 30min enzyme sterilization of going out.
Above-mentioned enzymolysis liquid is pumped into centrifuge, be to carry out centrifugal slagging-off under the condition of 4000rpm at rotating speed, and leave standstill oil removing, under stirring condition, clear liquid after the centrifugal oil removing is added NaCl content to 20% (m/v) then, obtain the contrast enzymolysis liquid.
Enzymolysis liquid to the foregoing description and reference examples acquisition carries out physical and chemical index and sense organ appraise (as shown in table 1 below), and the result shows that the enzymolysis liquid that utilizes the inventive method to prepare has advantages such as amounts of ammonium salt is low, protein utilization is higher, delicate flavour is good.
Table 1
* annotate: the pH of enzymolysis liquid is transferred to 5, and after NaCl content transferred to 25%, tissue carried out appraise by the appraise group that 10 people form to enzymolysis liquid fragrance and mouthfeel, and wherein the scoring criterion of fishy smell is: obvious fishy smell, 1 minute; Obvious fishy smell, 2 minutes; Medium fishy smell, 3 minutes; Weak fishy smell, 4 minutes; No fishy smell, 5 minutes.The standards of grading of delicate flavour are: very weak delicate flavour, 1 minute; Weak delicate flavour, 2 minutes; Medium delicate flavour, 3 minutes; Strong delicate flavour, 4 minutes; High delicate flavour, 5 minutes.In the statistics scoring, remove a best result and minimum branch respectively after calculating horizontal be divided into final score.
Visible by last table data; Adopt the enzymolysis liquid amounts of ammonium salt of the present invention's preparation to be lower than contrast more than 70%; And degree of hydrolysis and nitrogen use efficiency comparison are according to being significantly improved, and in addition, sense organ appraise result shows; Adopt the enzymolysis liquid of the present invention's preparation to have the fine quality of no fishy smell, high delicate flavour, obviously be superior to contrasting enzymolysis liquid.
More than the present invention has been carried out detailed introduction, use concrete example in the literary composition principle of the present invention and embodiment set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (7)
1. the preparation method of the aquatic products enzymolysis liquid of a low ammonium salt is characterized in that, comprises the steps:
1) preliminary treatment: aquatic products are carried out IQF earlier, under freezing state, be processed into meat slurry emulsion again;
2) enzymolysis: meat is starched emulsion carry out enzymolysis, under the continuous stirring state, intermittently feed in the enzymolysis process and purify air or oxygen;
3) post processing: with enzymolysis liquid enzyme, the sterilization treatment of going out that heat up, centrifugal then slagging-off, oil removing obtained the aquatic products enzymolysis liquid after enzymolysis finished.
2. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 1; It is characterized in that said preliminary treatment is specially: after the aquatic products water is cleaned, IQF; To be in aquatic products cutting under the freezing state, rub into meat gruel, and add water and stir and obtain meat slurry emulsion.
3. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 1; It is characterized in that; Step 2) be specially: meat is starched emulsion add enzymatic vessel, under the continuous stirring state, regulating pH is 6～8, adds protease; Carry out enzymolysis, purify air or oxygen in above-mentioned enzymolysis process discontinuous feeding.
4. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 1; It is characterized in that; IQF in the step 1) is: temperature drops between-25 ℃～-5 ℃ in 2 hours～24 hours, and makes transportation, storage temperature between-25 ℃～-5 ℃.
5. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 2; It is characterized in that; In the step 1); The aquatic products that will be under the freezing state cut in 10min～80min and rub, and make meat gruel temperature maintenance after the rubbing at-18 ℃～4 ℃, add water and stir and obtain aquatic products meat slurry emulsion.
6. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 1 is characterized in that step 2) in, the feeding at intermittence purifies air or the time interval of oxygen is 30min～300min, and each duration of ventilation is 5min～30min.
7. the preparation method of the aquatic products enzymolysis liquid of low ammonium salt according to claim 1; It is characterized in that; Step 2) in; In meat slurry emulsion, add natural antiseptic agent and mix after carry out enzymolysis, said natural antiseptic agent is nisin, polylysine, lysozyme, shitosan, receive any one or two or more mixtures in its mycin.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493205A (en) * | 2020-04-28 | 2020-08-07 | 广东海洋大学 | Fish protein hydrolysate and preparation method thereof |
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| CN1561788A (en) * | 2004-03-25 | 2005-01-12 | 华南理工大学 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
| CN1965701A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Method for preparing seasoning material by enzymolysis of trash fish and fish oil |
| JP2007228817A (en) * | 2006-02-27 | 2007-09-13 | Koito Ind Ltd | Method and device for maintaining function of fresh product |
| KR20080023801A (en) * | 2006-09-12 | 2008-03-17 | 정회립 | A shellfish or crustacea for exclusive packing box and packing method used of it |
| CN101200751A (en) * | 2007-12-05 | 2008-06-18 | 浙江大学宁波理工学院 | Method for preparing hairtail polypeptides |
| CN101897380A (en) * | 2009-06-01 | 2010-12-01 | 浙江兴业集团有限公司 | Preparation method of anchovy protein powder |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561788A (en) * | 2004-03-25 | 2005-01-12 | 华南理工大学 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
| JP2007228817A (en) * | 2006-02-27 | 2007-09-13 | Koito Ind Ltd | Method and device for maintaining function of fresh product |
| KR20080023801A (en) * | 2006-09-12 | 2008-03-17 | 정회립 | A shellfish or crustacea for exclusive packing box and packing method used of it |
| CN1965701A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Method for preparing seasoning material by enzymolysis of trash fish and fish oil |
| CN101200751A (en) * | 2007-12-05 | 2008-06-18 | 浙江大学宁波理工学院 | Method for preparing hairtail polypeptides |
| CN101897380A (en) * | 2009-06-01 | 2010-12-01 | 浙江兴业集团有限公司 | Preparation method of anchovy protein powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111493205A (en) * | 2020-04-28 | 2020-08-07 | 广东海洋大学 | Fish protein hydrolysate and preparation method thereof |
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