CN104719604B - A kind of fish albumen hydrolysis solution removes deodorization method - Google Patents
A kind of fish albumen hydrolysis solution removes deodorization method Download PDFInfo
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Abstract
A kind of fish albumen hydrolysis solution of present invention offer removes deodorization method, garlic, 0.1%~0.5% dry chrysanthemum, 0.05%~0.2% black tea leaf that mass percent is 0.5%~1% are added in the fish albumen hydrolysis solution, at a temperature of 70 DEG C~100 DEG C, maintain 30min~80min, without the activated carbon processing step in traditional fish albumen hydrolysis solution process, not only fish albumen hydrolysis solution quality had been improved but also can reduce environmental pollution, simultaneously, use vegetable material deodorization, green, safety, hydrolyzate unique fragrance is also imparted while fishy smell is removed, improves hydrolyzate quality.
Description
Technical field
The present invention relates to aquatic products field of deep, and in particular, be related to a kind of fish albumen hydrolysis solution removes deodorization method.
Background technology
Fish protein hydrolysate mainly contains peptide and a small amount of free amino acid, carbohydrate, moisture and inorganic salts, can be prepared into
The high quality protein hydrolysate products such as low molecular peptide product, refining amino acid, flavouring, nutrition oral administration, for fish protein hy
The existing related record of the application of process and its product.
200610019333.4 number patent discloses a kind of preparation method of active polypeptide solution of fresh water fish protein, pass through
Addition animal protein complex enzyme, food flavor enzyme are hydrolyzed, add five technology for removing offensive smell flows such as saccharomycete and lactobacillus-fermented, both
Fishy smell, the bitter taste of hydrolyzate can be thoroughly dispelled, the hydrolyzate is possessed the no special perfume (or spice) of common fish albumen hydrolysis solution again
Taste and mouthfeel.The Fish protein active polypeptide solution prepared using this method has that color and luster is milky white, raciness, it is strong, entirely without
The features such as fishy smell and bitter taste, its small peptide, oligopeptides, amino acid content are high, are easy to be absorbed by human body, while be follow-up formulated drink
Or high quality food lays good basis.This method has done good try in terms of the fishy smell and bitter taste of hydrolyzate is removed, still
Decolourized and deodorization by activated carbon, product can exist amino acid reduce, content of beary metal increase, activated carbon residual and environment
The problems such as pollution.
The content of the invention
The technical problems to be solved by the invention are, there is provided a kind of fish albumen hydrolysis solution removes deodorization method, is gone effectively
Except hydrolyzate fishy smell on the premise of, overcome the amino acid content that activated carbon brings reduce, content of beary metal increase, activated carbon
The problems such as residual and environmental pollution.
In going in deodorization method for fish albumen hydrolysis solution of the invention, mass percent is added in the fish albumen hydrolysis solution
For 0.5%~1% garlic, 0.1%~0.5% dry chrysanthemum, 0.05%~0.2% black tea leaf, at a temperature of 70 DEG C~100 DEG C,
Maintain 30min~80min.
In going in deodorization method for fish albumen hydrolysis solution of the invention, the fish albumen hydrolysis solution obtains by following steps：
S1, pretreatment of raw material：Steck, the flesh of fish are broken into minced fillet, add the water of 2~4 times of quality of fish filling, it is fully mixed
Feed liquid is made in conjunction；
S2, enzymolysis：The compound protease that mass percent is 0.1%~0.5% is added in the feed liquid, in 35 DEG C of temperature
~50 DEG C, the lower enzymolysis time 4h~16h in pH6.5~7.5, the compound protease are included in trypsase, chymotrypsin
At least one；
S3, enzyme deactivation, filtering.
Gone in the fish albumen hydrolysis solution of the present invention in deodorization method, trypsase described in the compound protease with it is described
The mass ratio of chymotrypsin is 1~8 ﹕ 4.
Gone in the fish albumen hydrolysis solution of the present invention in deodorization method, the compound protease also includes pepsin and thermophilic
Hot protease, the mass ratio of the pepsin and the thermophilic protease is 1~4 ﹕ 2.
In going in deodorization method for fish albumen hydrolysis solution of the invention, the quality of the pepsin and the thermophilic protease
Sum accounts for the 0~20% of the compound protease gross mass.
In going in deodorization method for fish albumen hydrolysis solution of the invention, the S2 steps further comprise：In the compound egg
After white enzyme enzymolysis 1h~3h, the flavor protease that mass percent is 0.1%~0.5% is added.
The beneficial effects of the present invention are, without any activated carbon treatment process, not only improved fish albumen hydrolysis solution quality but also
It can reduce environmental pollution, meanwhile, using vegetable material deodorization, green, safety, hydrolyzate is also imparted while fishy smell is removed
Unique fragrance, improve hydrolyzate quality.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The basic conception of the present invention is using vegetalitas raw material garlic, dry chrysanthemum, black tea leaf as formula, is coordinated certain
High-temperature process, the deodorization process for fish albumen hydrolysis solution is completed, wherein, the vegetalitas added in fish albumen hydrolysis solution is former
The mass percent of material is：0.5%~1% garlic, 0.1%~0.5% dry chrysanthemum, 0.05%~0.2% black tea leaf, fish egg
After hydrolyzate is well mixed with above-mentioned deodorization vegetalitas raw material in vain at a temperature of 70 DEG C~100 DEG C, 30min~80min is maintained.
Fish albumen hydrolysis solution used in the present invention comes from fresh-water fishes or fish, fresh-water fishes such as carp, silver carp, flower
Silver carp, grass carp, black carp, crucian, bream etc., saltwater fish such as tuna, Tilapia mossambica, saury, grouper, Red Snapper, how precious fish, sturgeon
Fish etc., it is made by pretreatment of raw material, enzymolysis, enzyme deactivation, filtering, it is necessary to by fish protein hy is thorough, the uniform bright nothing of hydrolyzate
Precipitation, if the fish albumen hydrolysis solution obtained using existing technical approach disclosure satisfy that these requirements, deodorization side of the invention
Method is also applicable completely.Preferably, fish albumen hydrolysis solution can be made using following manner：
S1, pretreatment of raw material：Steck, the flesh of fish are broken into minced fillet, add the water of 2~4 times of quality of fish filling, it is fully mixed
Feed liquid is made in conjunction；
S2, enzymolysis：The compound protease that mass percent is 0.1%~0.5% is added in the feed liquid, in 35 DEG C of temperature
~50 DEG C, the lower enzymolysis time 4h~16h in pH6.5~7.5, the compound protease are included in trypsase, chymotrypsin
At least one；
S3, enzyme deactivation, filtering.
Wherein, S1 steps are specially：Fresh-water fishes or fish, which cut open, kills internal organ, and removes fish head bone and fish backbone bone,
Clear water is cleaned up, and steck, the flesh of fish are broken into minced fillet, can use meat grinder or it is other it is existing it is any can be by steck, fish
Meat is broken into the machine of minced fillet, adds the water of 2~4 times of quality of fish filling, is sufficiently mixed and feed liquid is made.
S2 steps are specially：Compound protease is added in the feed liquid obtained by S1 steps to digest it, is by fish egg
White the step of being converted into low molecular peptide product and amino acid, used compound protease can be common various animal proteins
Enzyme such as trypsase, chymotrypsin, cut off the peptide bond inside peptide chain and cause Fragmentation into multiple small peptides, to need spy herein
Do not point out, it is that many animals protease is combined that used animal protease, which is preferably, to comprehensively utilize various protease
Optimal cutling site, realize the enzymolysis of Fish protein, 35 DEG C~50 DEG C of hydrolysis temperature, enzymolysis with prestissimo and to greatest extent
PH6.5~7.5, enzymolysis time 4h~16h.
S3 steps are specially：80 DEG C of maintenance 15min are heated to enzymolysis product, to allow enzyme to inactivate, utilize flame filter press
Residual solids thing is filtered off, finally finished product fish albumen hydrolysis solution is obtained using ultrafiltration membrance filter, due to used flame filter press
It is prior art with ultrafilter, its concrete operations parameter is not described in detail.
Preferably, pepsin and thermophilic protease are also included in compound protease used in the present invention, wherein, pancreas
The mass ratio of protease and chymotrypsin is 1~8 ﹕ 4, most sufficiently to realize the enzymolysis to Fish protein.
Preferably, compound protease also includes pepsin and thermophilic protease, pepsin and thermophilic protease
Mass ratio is 1~4 ﹕ 2.
Preferably, when including pepsin and thermophilic protease in compound protease, pepsin and thermophilic protease
Quality sum account for the 0~20% of compound protease gross mass.
Preferably, flavor protease can be also used in enzymolysis process used in the present invention, flavor protease is to utilize rice
Aspergillus ferments, and through advanced extraction process micro-filtration, ultrafiltration concentration, dry technology is refined and obtains, then adds some flavor substances, sieves
Choosing is re-dubbed flavor protease, mainly improves product special flavour by Maillard reaction, flavor protease used herein is
Existing product, directly bought from market, the flavor protease mass percent of addition is 0.1%~0.5%, in compound protease enzyme
Added after solution 1h~3h.
Embodiment 1
Tilapia mossambica steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 20kg water, is sufficiently mixed and feed liquid is made, is added
Trypsase 30g, under 35 DEG C of temperature, pH6.5 after enzymolysis time 16h, enzymolysis product is heated to 80 DEG C maintenance 15min,
Ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 50g garlic, 10g dry chrysanthemum, 5g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 70 DEG C, maintenance 80min, complete deodorization reaction.
Embodiment 2
Indigo plant circle Scad steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 40kg water, is sufficiently mixed and feed liquid is made, add
Chymotrypsin 250g, under temperature 50 C, pH7.5 after enzymolysis time 10h, 80 DEG C of maintenances are heated to enzymolysis product
15min, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 100g garlic, 50g dry chrysanthemum, 20g black tea leaf, Fish protein are added
Hydrolyzate be well mixed with above-mentioned deodorization vegetalitas raw material after at a temperature of 100 DEG C, maintain 30min, complete deodorization reaction.
Embodiment 3
Sardine steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 30kg water, is sufficiently mixed and feed liquid is made, is added
Trypsase 24g, chymotrypsin 96g, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h, 80 are heated to enzymolysis product
DEG C 15min is maintained, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 80g garlic, 30g dry chrysanthemum, 10g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 4
Carp steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 30kg water, is sufficiently mixed and feed liquid is made, adds pancreas
Proteinase 8 0g, chymotrypsin 40g, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h, 80 DEG C are heated to enzymolysis product
15min is maintained, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 80g garlic, 30g dry chrysanthemum, 10g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 5
Black carp steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 30kg water, is sufficiently mixed and feed liquid is made, adds pancreas
Protease and each 60g of chymotrypsin, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h, 80 DEG C are heated to enzymolysis product
15min is maintained, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 80g garlic, 30g dry chrysanthemum, 10g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 6
Crucian steck, the flesh of fish are broken into minced fillet, takes minced fillet 10kg to add 30kg water, is sufficiently mixed and feed liquid is made, adds pancreas
Protease and each 48g of chymotrypsin, pepsin 8g is added, thermophilic protease 16g is added, under 40 DEG C of temperature, pH7.0
After enzymolysis time 4h, 80 DEG C of maintenance 15min are heated to enzymolysis product, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution are made.
In above-mentioned fish albumen hydrolysis solution 10kg, 80g garlic, 30g dry chrysanthemum, 10g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 7
Silver carp, variegated carp, grass carp, black carp, crucian, bream are cutd open and killed, the various steck of gained, the flesh of fish are mixed, take minced fillet
10kg adds 30kg water, is sufficiently mixed and feed liquid is made, and adds trypsase 64g, chymotrypsin 32g, adds pepsin
16g, thermophilic protease 8g is added, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h, 80 DEG C of maintenances are heated to enzymolysis product
15min, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 10kg, 70g garlic, 35g dry chrysanthemum, 10g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 8
Tuna, Tilapia mossambica, saury, grouper, Red Snapper, how precious fish, sturgeon are cutd open and killed, by the various fishes of gained
Row, flesh of fish mixing, take minced fillet 10kg to add 30kg water, are sufficiently mixed and feed liquid is made, add trypsase and chymotrypsin
Each 48g, pepsin and each 12g of thermophilic protease are added, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h, to enzymolysis product
80 DEG C of maintenance 15min are heated to, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution are made.
In above-mentioned fish albumen hydrolysis solution 10kg, 80g garlic, 30g dry chrysanthemum, 15g black tea leaf, Fish protein water are added
Solve after liquid is well mixed with above-mentioned deodorization vegetalitas raw material at a temperature of 85 DEG C, maintenance 50min, complete deodorization reaction.
Embodiment 9
Silver carp, variegated carp, bream, grouper, Red Snapper, how precious fish, sturgeon are cutd open and killed, by various steck, the flesh of fish of gained
Mixing, is broken into minced fillet, takes mixing minced fillet 100kg to add 300kg water, is sufficiently mixed and feed liquid is made, and adds trypsase and pancreas coagulates
Each 480g of galactase, pepsin and each 120g of thermophilic protease are added, under 40 DEG C of temperature, pH7.0 after enzymolysis time 4h,
80 DEG C of maintenance 15min are heated to enzymolysis product, ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution are made.
In above-mentioned fish albumen hydrolysis solution 100kg, 750g garlic, 250g dry chrysanthemum, 150g black tea leaf, fish egg are added
After hydrolyzate is well mixed with above-mentioned deodorization vegetalitas raw material in vain at a temperature of 85 DEG C, 50min is maintained, completes deodorization reaction.
Embodiment 10
Silver carp, variegated carp, bream, grouper, Red Snapper, how precious fish, sturgeon are cutd open and killed, by various steck, the flesh of fish of gained
Mixing, is broken into minced fillet, takes mixing minced fillet 100kg to add 300kg water, is sufficiently mixed and feed liquid is made, and adds trypsase and pancreas coagulates
Each 480g of galactase, pepsin and each 120g of thermophilic protease are added, after digesting 1h under 40 DEG C of temperature, pH7.0, added
400g flavor protease, continue to digest 3h under 40 DEG C of temperature, pH7.0,80 DEG C of maintenance 15min be heated to enzymolysis product,
Ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 100kg, 750g garlic, 250g dry chrysanthemum, 150g black tea leaf, fish egg are added
After hydrolyzate is well mixed with above-mentioned deodorization vegetalitas raw material in vain at a temperature of 85 DEG C, 50min is maintained, completes deodorization reaction.
Embodiment 11
Silver carp, variegated carp, bream, grouper, Red Snapper, how precious fish, sturgeon are cutd open and killed, by various steck, the flesh of fish of gained
Mixing, is broken into minced fillet, takes mixing minced fillet 100kg to add 300kg water, is sufficiently mixed and feed liquid is made, and adds trypsase and pancreas coagulates
Each 480g of galactase, pepsin and each 120g of thermophilic protease are added, after digesting 3h under 40 DEG C of temperature, pH7.0, added
2000g flavor protease, continue to digest 1h under 40 DEG C of temperature, pH7.0,80 DEG C of maintenance 15min be heated to enzymolysis product,
Ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 100kg, 750g garlic, 250g dry chrysanthemum, 150g black tea leaf, fish egg are added
After hydrolyzate is well mixed with above-mentioned deodorization vegetalitas raw material in vain at a temperature of 85 DEG C, 50min is maintained, completes deodorization reaction.
Embodiment 12
Silver carp, variegated carp, bream, grouper, Red Snapper, how precious fish, sturgeon are cutd open and killed, by various steck, the flesh of fish of gained
Mixing, is broken into minced fillet, takes mixing minced fillet 100kg to add 300kg water, is sufficiently mixed and feed liquid is made, and adds trypsase and pancreas coagulates
Each 480g of galactase, pepsin and each 120g of thermophilic protease are added, after digesting 2h under 40 DEG C of temperature, pH7.0, added
1200g flavor protease, continue to digest 2h under 40 DEG C of temperature, pH7.0,80 DEG C of maintenance 15min be heated to enzymolysis product,
Ultrafiltration after plate-frame filtering, fish albumen hydrolysis solution is made.
In above-mentioned fish albumen hydrolysis solution 100kg, 750g garlic, 250g dry chrysanthemum, 150g black tea leaf, fish egg are added
After hydrolyzate is well mixed with above-mentioned deodorization vegetalitas raw material in vain at a temperature of 85 DEG C, 50min is maintained, completes deodorization reaction.
Comparative evaluation analyzes：Obtained fish albumen hydrolysis solution in the embodiment of the present invention is randomly selected respectively, according to 20
The professional criticism personnel in position carry out criticism for the fishy smell of fish albumen hydrolysis solution, while determine TVB-N content, as a result see
Table 1.Criticism and measurement result show, by the present invention remove deodorization method after the fishy smell of fish albumen hydrolysis solution gone very well
Remove, product quality is greatly improved.
Table 1
Deodorization method is gone to be described in detail fish albumen hydrolysis solution provided by the present invention above.It may be noted that
It is that the content described by embodiment is preferred embodiment, protection of the invention for the preferably implementation present invention
Scope is not limited to the technical scheme described in above-mentioned embodiment, and should be defined by the substantive content described in claims, any
Possible composition, content and technologic change belong to the present invention without departing from the substantive content of the claims in the present invention and protected
The scope of shield.
Claims (5)
1. a kind of fish albumen hydrolysis solution removes deodorization method, it is characterised in that quality percentage is added in the fish albumen hydrolysis solution
Than the garlic for 0.5%~1%, 0.1%~0.5% dry chrysanthemum, 0.05%~0.2% black tea leaf, at 70 DEG C~100 DEG C
At a temperature of, 30min~80min is maintained, the fish albumen hydrolysis solution obtains by following steps：
S1, pretreatment of raw material：Steck, the flesh of fish are broken into minced fillet, the water of 2~4 times of quality of fish filling is added, is sufficiently mixed system
Into feed liquid；
S2, enzymolysis：The compound protease that mass percent is 0.1%~0.5% is added in the feed liquid, 35 DEG C of temperature~
50 DEG C, the lower enzymolysis time 4h~16h in pH6.5~7.5, the compound protease are included in trypsase, chymotrypsin
It is at least one；
S3, enzyme deactivation, filtering.
2. according to the method for claim 1, it is characterised in that trypsase described in the compound protease and the pancreas
The mass ratio of chrymotrypsin is 1~8 ﹕ 4.
3. method according to claim 1 or 2, it is characterised in that the compound protease also include pepsin and
Thermophilic protease, the mass ratio of the pepsin and the thermophilic protease is 1~4 ﹕ 2.
4. according to the method for claim 3, it is characterised in that the quality of the pepsin and the thermophilic protease it
With account for the 0~20% of the compound protease gross mass.
5. according to the method for claim 1, it is characterised in that the S2 steps further comprise：In the compound protein
After enzyme enzymolysis 1h~3h, the flavor protease that mass percent is 0.1%~0.5% is added.
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