CN102860485B - Extraction method of hypoallergenic fish chondroitin - Google Patents
Extraction method of hypoallergenic fish chondroitin Download PDFInfo
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- CN102860485B CN102860485B CN2012103403503A CN201210340350A CN102860485B CN 102860485 B CN102860485 B CN 102860485B CN 2012103403503 A CN2012103403503 A CN 2012103403503A CN 201210340350 A CN201210340350 A CN 201210340350A CN 102860485 B CN102860485 B CN 102860485B
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Abstract
The invention discloses an extraction method of hypoallergenic fish chondroitin, which is characterized in that the extraction method includes the steps of: 1, crushing; 2, stewing and distilling under high temperature and high pressure, then standing under normal pressure, filtering to obtain the filtrate, the filter residue and the bone sediment; 3, separation: adding water to the filter residue and the bone sediment, blending to be even, adjusting the pH value to be 7.8-8.2, stirring, standing and picking up the supernate for standby use; 4, enzymolysis: adding omphalin into the supernate, standing, and filtering to get the filtrate for standby use; 5, mixing: mixing the filtrate obtained in step2 with the filtrate obtained in step4; and 6, compression under reduced pressure. Compared with the prior art, the end product obtained through the extraction method is low in allergenicity and is higher in fish chondroitin content.
Description
Technical field
The present invention relates to the marine food manufacture field, be specifically related to a kind of low irritability fish-bone element extracting method.
Background technology
Ossein is the general designation of bright bone extract, belongs to natural flavouring.So-called natural flavouring refers to the flavoring that extracts or make with enzyme hydrolysis with physical method from natural material.The main feature of ossein is taste and the fragrance that keeps to greatest extent the fresh kindred of original animal natural, has good local flavor and strengthens effect, can give people and pursue the soft delicious food of nature.On the market, mainly take pig, ox, chicken as main, processing technology comprises pulverizing, extraction, separation, Vacuum Concentration, high temperature sterilization to the extraction raw material of ossein mostly.Comprise such as the disclosed production technology of patent of invention " production technique for bone component " that on February 28th, 2007, disclosed publication number was CN1919061A: pulverizing, HTHP refinement, decompression extracting, standing separation, filtration, Vacuum Concentration, mediation, sterilization, homogeneous, filling and packing.
There are abundant fishery resources in China, can produce a large amount of fish head, fish-bone in the processing of various fish, is the bone class resource of very abundant economy.But the fish-bone element is produced and is but had following problem at present.
One, allergic protein problem: fish food is the important channel that the mankind obtain high-quality protein, but fish products also is the food that eight large food allergens are number three simultaneously, and its irritated reason is that fish have a large amount of heterogenetic antigen albumen, causes easily allergic phenomena.The main heterogenetic antigen albumen that forms anaphylactogen in the flesh of fish, fin, the fish head is parvalbumin, also be called parvalbumin, molecular weight is about 12 kDa, isoelectric point is about 4.5, it is a kind of more stable calbindin, all more stable to heat, chemical modification and common proteolytic enzyme, that is to say the ossein processing method according to mammal or bird raw material, heat-treat and basic protein hydrolase enzymolysis, these allergic proteins of can not removing or degrade, cause finished product fish-bone element still to have high sensitization, market is limited.
Two, the Fish Tissue structure is different: the differing widely of the bony structures of fish, albumen composition and mammal or bird raw material, ossein processing method according to existing mammal or bird raw material, raw material residue the inside is contained a large amount of fish chondroitins and is wasted, especially take the fish head as raw material more very it.The fish chondroitin is a kind of mucopolysaccharide protein, as health food or health medicine prolonged application in the control that prevents and treats osteoarthritis and coronary atherosclerotic heart disease, and promote in addition neural reparation, anti-inflammatory and antalgic, enhancing immunity and antioxidation, have considerable economic worth.
In sum, existing market still lacks a kind of technique that the fish-bone raw material extracts the low sensitization fish-bone element of high-quality that is directed to.
Summary of the invention
Technical assignment of the present invention is for above the deficiencies in the prior art, and a kind of low irritability fish-bone element extracting method is provided.
The technical scheme that the present invention solves its technical problem is: a kind of low irritability fish-bone element extracting method, it is characterized in that, and may further comprise the steps:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone is mixed with water, be that 0.25 ~ 0.35MPa, temperature are boiling 1 ~ 3h under 80 ~ 90 ℃ the condition at pressure, then venting, pressure reduces to normal pressure, temperature maintains 30 ~ 40 ℃, leave standstill 1 ~ 2h after, soup extracts also and filters, filtrate for later use, filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 7.8 ~ 8.2, and temperature maintains 30 ~ 40 ℃, stirs 6 ~ 12h, leaves standstill 1 ~ 2h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin, and temperature maintains 40 ~ 55 ℃, leaves standstill 1 ~ 3h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) concentrated: the filtrate that step 5 gained merges remains on 55 ~ 65 ℃ in temperature, and pressure is to concentrate under 0.06 ~ 0.09MPa.
Prioritization scheme: in the step 4, step 3 gained supernatant also adds serine protease, and temperature maintains 50 ~ 55 ℃.
Prioritization scheme: the enzyme of going out operation is arranged between step 5 and step 6, be specially: the filtrate that step 5 gained merges is heated to 70 ~ 80 ℃, and enzyme 30 minutes goes out.
Compared with the prior art, the present invention has following characteristics:
1, by Omphalin hydrolysis parvalbumin, to reduce the finished product sensitization;
2, by serine protease degraded tropomyosin, for the flesh of fish and the residual more serious raw material of fish-skin, this kind processing method can effectively reduce the finished product sensitization;
3, bony structures, the albumen for fish forms, and when extracting the fish-bone element, the additional fish chondroitin that extracted improves the finished product quality of health care, and cost-achievement index is more optimized.
The specific embodiment
Below in conjunction with actual conditions, the specific embodiment of the present invention is elaborated.
The check experiment group, fish spine, fish skull mixed material 10kg, extraction step is as follows:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone being mixed with water, is that 0.25MPa, temperature are boiling 3h under 80 ℃ the condition at pressure, then venting, pressure reduces to normal pressure, temperature maintains 30 ℃, leave standstill 2h after, also filtration of soup extraction, filtrate for later use;
(3) concentrated: the filtrate that step 2 gained merges remains on 55 ℃ in temperature, and pressure is to concentrate under the 0.06MPa.
Embodiment 1, fish spine raw material 10kg, and extraction step is as follows:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone being mixed with water, is that 0.25MPa, temperature are boiling 3h under 80 ℃ the condition at pressure, then exits, pressure reduces to normal pressure, and temperature maintains 30 ℃, leave standstill 2h after, soup extracts and filters, filtrate for later use, and filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 7.8, and temperature maintains 40 ℃, stirs 6h, leaves standstill 1h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin 4mg, and temperature maintains 40 ℃, leaves standstill 3h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) concentrated: the filtrate that step 5 gained merges remains on 55 ℃ in temperature, and pressure is to concentrate under the 0.06MPa.
Embodiment 2, fish skull raw material 10kg, and extraction step is as follows:
(1) raw material is pulverized;
(2) refine: by weight 1: 1 raw material being mixed with water, is that 0.35MPa, temperature are boiling 1h under 90 ℃ the condition at pressure, then exits, pressure reduces to normal pressure, and temperature maintains 40 ℃, leave standstill 1h after, soup extracts and filters, filtrate for later use, and filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 8.2, and temperature maintains 30 ℃, stirs 12h, leaves standstill 2h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin 6mg and chymotrypsin 1g, and temperature maintains 55 ℃, leaves standstill 1h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) enzyme that goes out: the filtrate that step 5 gained merges is heated to 80 ℃, and enzyme 30 minutes goes out;
(7) concentrated: the filtrate that step 5 gained merges remains on 65 ℃ in temperature, and pressure is to concentrate under the 0.09MPa.
Embodiment 3, fish spine, fish skull mixed material 10kg, and extraction step is as follows:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone being mixed with water, is that 0.3MPa, temperature are boiling 2h under 85 ℃ the condition at pressure, then exits, pressure reduces to normal pressure, and temperature maintains 35 ℃, leave standstill 1.5h after, soup extracts and filters, filtrate for later use, and filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 8, and temperature maintains 35 ℃, stirs 8h, leaves standstill 1.5h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin 2mg and trypsase 1g, and temperature maintains 50 ℃, leaves standstill 2h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) concentrated: the filtrate that step 5 gained merges remains on 60 ℃ in temperature, and pressure is to concentrate under the 0.08MPa.
Embodiment 4, fish spine, fish skull mixed material 10kg, and extraction step is as follows:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone being mixed with water, is that 0.3MPa, temperature are boiling 2h under 85 ℃ the condition at pressure, then exits, pressure reduces to normal pressure, and temperature maintains 35 ℃, leave standstill 1.5h after, soup extracts and filters, filtrate for later use, and filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 8, and temperature maintains 35 ℃, stirs 8h, leaves standstill 2h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin 2mg and elastoser 0.5g, and temperature maintains 52 ℃, leaves standstill 2h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) enzyme that goes out: the filtrate that step 5 gained merges is heated to 70 ℃, and enzyme 30 minutes goes out;
(7) concentrated: the filtrate that step 5 gained merges remains on 60 ℃ in temperature, and pressure is to concentrate under the 0.07MPa.
Serine protease can be selected chymotrypsin, trypsase and elastoser.
Results of animal take the susceptible mouse as experimental subjects shows: 1. embodiment 1,2,3,4 sensitization all are lower than control group (P＜0.05); 2. embodiment 2,3,4 sensitization all are lower than embodiment 1(P＜0.05).Its reason may be: 1. Omphalin is the main component of the sclerotium stone-like omphalia of fungi plant medicine Polyporaceae plant Omphalia lapidescens, and Omphalin contains a kind of protease, soluble in water and glycerine.Show that this kind material is stronger to fish parvalbumin degradation capability in forerunner's experiment.2. when a large amount of fish skull is arranged in the raw material, mean that then the tropomyosin content with the antigenic relative molecular mass 34 000 of sensitization and 36 000 is higher.Show in forerunner's screening experiment that the serine protease tropomyosin of can degrading is to reduce antigenicity.
The composition measurement result shows: embodiment 1,2,3,4 chondroitin content are apparently higher than control group (P＜0.01).Its reason may be: 1. filter residue and bone slag leave standstill alkaline hydrolysis under alkaline environment, destroy the hydrogen bond sat linkage; 2. the alkaline hydrolysis product discharges chondroitin sulfate via proteolytic enzyme (Omphalin, serine protease) effect by the proteoglycan form.
Need to prove that particular of the present invention is described in detail the present invention, other know in the industry link is known technology, is not repeated.For a person skilled in the art, the various apparent change of in the situation that does not deviate from the spirit and scope of the present invention it being carried out is all within protection scope of the present invention.
Claims (3)
1. a low irritability fish-bone element extracting method is characterized in that, may further comprise the steps:
(1) fish-bone is pulverized;
(2) refine: by weight 1: 1 fish-bone is mixed with water, be that 0.25 ~ 0.35MPa, temperature are boiling 1 ~ 3h under 80 ~ 90 ℃ the condition at pressure, then venting, pressure reduces to normal pressure, temperature maintains 30 ~ 40 ℃, leave standstill 1 ~ 2h after, soup extracts also and filters, filtrate for later use, filter residue and bone slag gather for subsequent use;
(3) separate: step 2 gained filter residue and bone slag add the water of 1/3 volume, mixing, and adjusting pH value is 7.8 ~ 8.2, and temperature maintains 30 ~ 40 ℃, stirs 6 ~ 12h, leaves standstill 1 ~ 2h, and it is for subsequent use to extract supernatant;
(4) enzymolysis: step 3 gained supernatant adds Omphalin, and temperature maintains 40 ~ 55 ℃, leaves standstill 1 ~ 3h, filters filtrate for later use;
(5) mix: step 2 gained filtrate and step 4 gained filtrate are merged;
(6) concentrated: the filtrate that step 5 gained merges remains on 55 ~ 65 ℃ in temperature, and pressure is to concentrate under 0.06 ~ 0.09MPa.
2. a kind of low irritability fish-bone element extracting method according to claim 1, it is characterized in that: in the step 4, step 3 gained supernatant also adds serine protease, and temperature maintains 50 ~ 55 ℃.
3. a kind of low irritability fish-bone element extracting method according to claim 1, it is characterized in that: the enzyme of going out operation is arranged between step 5 and step 6, be specially: the filtrate that step 5 gained merges is heated to 70 ~ 80 ℃, and enzyme 30 minutes goes out.
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| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
| CN111772164A (en) * | 2020-07-07 | 2020-10-16 | 广州华宝食品有限公司 | Rice sauce mixed with Bass-sashimi and preparation method thereof |
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