CN102423056B - 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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- CN102423056B CN102423056B CN2011104202386A CN201110420238A CN102423056B CN 102423056 B CN102423056 B CN 102423056B CN 2011104202386 A CN2011104202386 A CN 2011104202386A CN 201110420238 A CN201110420238 A CN 201110420238A CN 102423056 B CN102423056 B CN 102423056B
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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 fishery product enzymolysis liquid of low ammonium salt.
Background technology
Take various aquatic products such as bright oyster, shellfish, Optimization of Low Value Fishs as raw material, preparing flavouring base material by modern zymolysis technique is one of effective way that realizes aquatic products resource higher value application, can significantly improve the economic benefit of aquatic products category 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 occur in transportation, storage, process rotten, corrupt, the easy Fast-propagation of microorganism 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, controlled enzymatic hydrolysis process microbial reproduction reduces the enzymolysis liquid amounts of ammonium salt, is difficult point and the key that promotes fishery product 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 cold sterilization with the amounts of ammonium salt of controlled enzymatic hydrolysis liquid, but this method might produce the problem residual etc. to the inhibition of enzyme preparation activity and chemical bactericide; The 2nd, adopt the thermal sterilization method 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 literature of CN 1271939C has proposed a kind of passing into continuously and purifies air or oxygen suppresses the method for enzymolysis process putrefaction in enzymolysis process, but long-time continuous passes into and 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 greatly the requirement of commercial application because of energy consumption.Publication number is that the Chinese patent literature of CN 1965701A makes and forms anaerobic environment in the enzymatic vessel by pass into carbon dioxide or nitrogen in enzymolysis process, prevent the oxidation of carcass oil, but the method fails effectively to solve in the enzymolysis process because the microbial putrid and deteriorated phenomenon of anaerobism.Enzymatic activity in fishery product enzymolysis liquid is lost gradually, to make enzymolysis liquid more responsive to putrefactive microorganisms, putrid and deteriorated phenomenon more easily occurs, the hygienic quality of fishery product enzymolysis liquid be can not be guaranteed, and because putrefactive microorganisms is to the consumption of the nutriments such as amino acid and oligopeptides, will cause the reduction of protein utilization, cause the waste of nutritional resource.In addition, because therefore the Antimicrobial that said method is not worked in coordination with in conjunction with the pretreating process of raw materials of marine products exists 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 fishery product 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 fishery product enzymolysis liquid, improve the quality of fishery product enzymolysis liquid.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of preparation method of fishery product enzymolysis liquid of low ammonium salt comprises the steps:
1) preliminary treatment: aquatic products are carried out first IQF, under freezing state, be processed into again meat slurry emulsion;
2) enzymolysis: meat is starched emulsion carry out enzymolysis, under the continuous stirring state, intermittently pass in the enzymolysis process and purify air or oxygen;
3) post processing: enzyme, the sterilization treatment of going out that after enzymolysis finishes enzymolysis liquid heated up, then centrifugal slagging-off, oil removing obtains fishery product enzymolysis liquid.
Preferably, described preliminary treatment is specially: after the aquatic products water is cleaned, IQF will be in aquatic products cutting under the freezing state, rub into meat gruel, add water and stir and obtain meat slurry emulsion.
Preferably, step 2) be specially: meat is starched emulsion add enzymatic vessel, regulating pH under the continuous stirring state is 6～8, adds protease, carries out enzymolysis, passes in above-mentioned enzymolysis process discontinuous to purify air or oxygen.
Preferably, step 1) IQF in is: drop in temperature and makes transportation, storage temperature between-25 ℃～-5 ℃ between-25 ℃～-5 ℃ in 2 hours～24 hours.
Preferably, step 1) in, the aquatic products that will be under the freezing state cut in 10min～80min and rub, and make the meat gruel temperature after the rubbing maintain-18 ℃～4 ℃, add water and stir and obtain aquatic products meat slurry emulsion.
Preferably, step 2) in, intermittently pass into and purify air or the time interval of oxygen is 30min～300min, 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, described 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 fishery product enzymolysis liquid of low ammonium salt of the present invention, main solve by following 3 that existing fishery product enzymolysis liquid ubiquity fishy smell is heavy, ammonium salt is high, or cause 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 of establishment putrefactive microorganisms is strictly controlled the content of fishery product enzymolysis liquid volatility ammonium salt, keeps higher albumen transform level:
1, adopt the mode of IQF that the aquatic products raw material is processed, 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, suppress growing of aquatic products inside and outside microorganism, effectively reduce the generation of ammonium salt in the enzymolysis process.
2, process by 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, but both establishment or kill anaerobic bacteria, avoid the putrid and deteriorated of enzymolysis process, solving simultaneously continuously, ventilation causes the 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, the Growth and reproduction that can further suppress various putrefactive microorganisms in the enzymolysis process reduces the possibility that enzymolysis liquid produces ammonium salt, effectively controlled enzymatic hydrolysis liquid quality.
Description of drawings
Fig. 1 is preparation method's the flow chart of the fishery product enzymolysis liquid of the low ammonium salt of the present invention.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with the drawings and specific embodiments.
Referring to Fig. 1, the preparation method of the fishery product enzymolysis liquid of low ammonium salt of the present invention comprises following step:
Carrying out IQF after the aquatic products raw material cleaned up processes, and under lower temperature, store transportation, and under freezing state, cut, rub, adding water mixes, then carry out enzymolysis, can select to add or do not add natural antiseptic agent during enzymolysis, then under stirring, regulate PH, and heat up, add protease and carry out enzymolysis, follow-up temperature of continuing rising of a period of time, add again protease and carry out enzymolysis, in whole enzymolysis process, will pass into off and on air, the enzyme sterilization treatment of going out after enzymolysis finishes, again centrifugal slagging-off and leave standstill oil removing obtains the fishery product enzymolysis liquid of the low high raw material availability of ammonium salt.
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
The fresh water products material is cleaned rear IQF, drop in temperature is extremely between-25～-20 ℃ in 2 hours, and make transportation, storage temperature between-25～-5 ℃, 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, the aquatic products meat that is highly mixed through stirring slurry emulsion.
Meat is starched emulsion add enzymatic vessel, at stirring downward modulation pH to 7, add the neutral proteinase that accounts for raw material weight 3%, under 55 ℃ condition, stirred enzymolysis 3 hours, then add the food flavor enzyme that accounts for raw material weight 3%, be warming up to 60 ℃, enzymolysis 15 hours; In the enzymolysis process, pass into every 45min by the breather pipe at the bottom of the tank and to purify air, 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), the low ammonium salt of acquisition, the fishery product enzymolysis liquid that protein transform rate is high, flavor quality is good.
Embodiment 2
IQF after the fresh water products material cleans, drop in temperature is extremely between-20～-15 ℃ in 24 hours, and make transportation, storage temperature between-20～-15 ℃, 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, the aquatic products meat slurry emulsion that is highly mixed through stirring, in meat slurry emulsion, add 0.002% nisin, mix.
Meat is starched emulsion add enzymatic vessel, at stirring downward modulation pH to 8, add the papain that accounts for raw material weight 0.05%, under 45 ℃ condition, stirred enzymolysis 5 hours, then add the carboxypeptidase that accounts for freezing raw material weight 1.5%, be warming up to 50 ℃, enzymolysis 32 hours; In the enzymolysis process, pass into oxygen by the breather pipe at the bottom of the tank every 60min, 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), the low ammonium salt of acquisition, the fishery product enzymolysis liquid that protein transform rate is high, flavor quality is good.
Embodiment 3
IQF after the fresh water products material cleans, drop in temperature is extremely between-15～-10 ℃ in 12 hours, and make 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, the aquatic products meat that is highly mixed through stirring slurry emulsion, 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, then add the aminopeptidase that accounts for raw material weight 0.05%, be warming up to 55 ℃, enzymolysis 80 hours; In the enzymolysis process, pass into every 120min by the breather pipe at the bottom of the tank and to purify air, 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, then under stirring condition, clear liquid after the centrifugal oil removing is added NaCl content to 20% (m/v), the low ammonium salt of acquisition, the fishery product enzymolysis liquid that protein transform rate is high, flavor quality is good.
Embodiment 4
IQF after the fresh water products material cleans, drop in temperature is extremely between-10～4 ℃ in 5 hours, and make 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, the aquatic products meat that is highly mixed through stirring slurry emulsion, 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, then add carboxypeptidase and the food flavor enzyme that accounts for raw material weight 0.2%, be warming up to 55 ℃, enzymolysis 68 hours; In the enzymolysis process, pass into oxygen by the breather pipe at the bottom of the tank every 30min, 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, then under stirring condition after the centrifugal oil removing, in clear liquid, add NaCl, make NaCl content to 20% (m/v), the low ammonium salt of acquisition, the fishery product enzymolysis liquid that protein transform rate is high, flavor quality is good.
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 ℃), the aquatic products meat that is highly mixed through stirring slurry emulsion.
Meat slurry emulsion adds enzymatic vessel, at stirring downward modulation pH to 6, adds the neutral proteinase of raw material weight 3%, stirs enzymolysis 0.5 hour under 55 ℃ condition, then adds the food flavor enzyme of raw material weight 3%, 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, then under stirring condition, clear liquid after the centrifugal oil removing is added NaCl content to 20% (m/v), obtain the contrast enzymolysis liquid.
Enzymolysis liquid to above-described embodiment 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 the advantages such as amounts of ammonium salt is low, protein utilization is higher, delicate flavour is good.
Table 1
* annotate: after the pH of enzymolysis liquid was transferred to 5, NaCl content and transfers 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; More obvious fishy smell, 2 minutes; Medium fishy smell, 3 minutes; Weak fishy smell, 4 minutes; Without 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; Stronger delicate flavour, 4 minutes; High delicate flavour, 5 minutes.In the statistics scoring, remove respectively a best result and calculated afterwards in minimum minute and be equally divided into final score.
By upper table data as seen, 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 are significantly improved than contrast, in addition, sense organ appraise result shows, the enzymolysis liquid that adopts the present invention to prepare has the fine quality without fishy smell, high delicate flavour, obviously is better than contrasting enzymolysis liquid.
Above the present invention is described in detail, uses specific case in the literary composition principle of the present invention and embodiment are 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 (4)
1. the preparation method of the fishery product enzymolysis liquid of a low ammonium salt is characterized in that, comprises the steps:
1) preliminary treatment: aquatic products are carried out first IQF, under freezing state, be processed into again meat slurry emulsion;
2) enzymolysis: meat is starched emulsion carry out enzymolysis, under the continuous stirring state, intermittently pass in the enzymolysis process and purify air or oxygen;
3) post processing: enzyme, the sterilization treatment of going out that after enzymolysis finishes enzymolysis liquid heated up, then centrifugal slagging-off, oil removing obtains fishery product enzymolysis liquid;
Described preliminary treatment is specially: after the aquatic products water is cleaned, IQF will be in aquatic products cutting under the freezing state, rub into meat gruel, add water and stir and obtain meat slurry emulsion;
IQF in the step 1) is: drop in temperature and makes transportation, storage temperature between-25 ℃～-5 ℃ between-25 ℃～-5 ℃ in 2 hours～24 hours;
In the step 1), the aquatic products that will be under the freezing state cut in 10min～80min and rub, and make the meat gruel temperature after the rubbing maintain-18 ℃～4 ℃, add water and stir and obtain aquatic products meat slurry emulsion.
2. the preparation method of the fishery product enzymolysis liquid of low ammonium salt according to claim 1, it is characterized in that, step 2) is specially: meat is starched emulsion add enzymatic vessel, regulating pH under the continuous stirring state is 6～8, add protease, carry out enzymolysis, pass in above-mentioned enzymolysis process discontinuous and purify air or oxygen.
3. the preparation method of the fishery product enzymolysis liquid of low ammonium salt according to claim 1 is characterized in that step 2) in, intermittently passing into and purify air or the time interval of oxygen is 30min～300min, each duration of ventilation is 5min～30min.
4. the preparation method of the fishery product 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, described natural antiseptic agent is nisin, polylysine, lysozyme, shitosan, receive any one or two or more mixtures in its mycin.
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Citations (4)
| 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 |
| 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 |
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| JP2007228817A (en) * | 2006-02-27 | 2007-09-13 | Koito Ind Ltd | Method and device for maintaining function of fresh product |
| KR100826901B1 (en) * | 2006-09-12 | 2008-05-06 | 정회립 | A Shellfish or Crustacea For Exclusive Packing Box |
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Patent Citations (4)
| 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 |
| 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 |
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