CN104957354A - Fish protein powder and preparation method thereof - Google Patents
Fish protein powder and preparation method thereof Download PDFInfo
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- CN104957354A CN104957354A CN201510407328.XA CN201510407328A CN104957354A CN 104957354 A CN104957354 A CN 104957354A CN 201510407328 A CN201510407328 A CN 201510407328A CN 104957354 A CN104957354 A CN 104957354A
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Abstract
The invention belongs to the field of biotechnology and food processing, and particularly relates to fish protein powder and a preparation method of the fish protein powder. The preparation method comprises the steps of fish pulp preparation, fermenting and coupling enzymolysis treatment, enzyme deactivation, thermal reaction aroma enhancement, homogenizing by a colloid mill, sieving and fluidized drying. The technology is lower in cost, the prepared fish protein powder is high in amino acid content, good in water solubility, has no fishy smell and bitter taste, has a higher nutritional value and is a protein supplement meeting a modern rapid-pace living style. The technology disclosed by the invention has the advantages that the production efficiency is high, the cost is low, the time cost is reduced, the fishy smell can be removed, the fish protein powder without the fishy smell and the bitter taste can be finally obtained, and the obtained product is better in taste.
Description
Technical field
The invention belongs to biotechnology and food processing field, be specifically related to a kind of fish protein powder and preparation method thereof.
Background technology
Along with the raising of people's quality of life, the concern of own health is grown with each passing day, also increasing to the demand of animal protein.When terrestrial animal protein resource is limited, strengthens and the exploitation of fish protein resource are just seemed of crucial importance.Fish protein is generally acknowledged high-quality animal protein, and its hydrolysate free aminoacid content is high, and ratio is reasonable, and amino acid contained constituent and human muscle form extremely close, therefore easily digested, and utilization rate is very high.It both can as the nutrition fortifier in food processing, also can direct Instant Drinks, was more and more subject to the favor of consumer in recent years.
Application for a patent for invention (publication number: CN101595939A) discloses a kind of preparation method of fish protein powder, but the method does not carry out defishying, makes the albumen powder fishy smell that obtains heavier.Application for a patent for invention (publication number: CN102318721A) discloses a kind of preparation method of de-raw meat fish protein powder, technical matters comprises: after low-value small fish fragmentation, respectively defishying is carried out to fish block with cyclodextrin aqueous solution and ethanol aqueous slkali, add water homogenate, proteolysis technology is utilized to carry out enzymolysis to mixed liquor, the enzyme that goes out obtains enzymolysis protein liquid, and carry out spraying dry after concentrated to enzymolysis liquid, vacuum packaging obtains finished product.But there is production cycle length and the problem of complex process in the de-raw meat mode that the method adopts.
Summary of the invention
For solving the problem, the invention provides a kind of fish protein powder and preparation method thereof, process costs is lower, obtained fish protein powder amino acid content is high, and good water solubility, without raw meat bitter taste, having good nutritive value, is a kind of protein supplements meeting modern fast pace life style.
The object of the invention is to realize in the following manner:
A preparation method for fish protein powder, comprises the following steps:
(1) preparation flesh of fish slurry: fish body after pretreatment, takes the clean flesh of fish, rubs or smashes, and then fully mixes by part by weight and the water of solid-liquid ratio 1:2-1:4, obtains the flesh of fish and starches;
(2) to ferment coupling enzymolysis processing: the protease adding the 3000-6000U/g flesh of fish in above-mentioned flesh of fish slurry, then add and account for the flesh of fish yeast of quality 1-3% and the sucrose of 4-6%, fully mix, be placed in enzymatic hydrolysis and fermentation 30-100min under 45-55 DEG C of constant temperature;
(3) go out enzyme: the flesh of fish slurry after above-mentioned enzymatic hydrolysis and fermentation is heated to 90-100 DEG C and is incubated 10-15min, carries out going out enzyme;
(4) thermal response flavouring: the flesh of fish slurry after the enzyme that goes out is placed in reactor, and add the HFCS accounting for flesh of fish quality 1-4%, be at the uniform velocity warming up to 100-110 DEG C after mixing, carry out thermal response, the reaction time is 40-60min;
(5) colloid mill homogeneous: the flesh of fish slurry after thermal response is cooled to room temperature, then carries out homogeneous process with colloid mill, be milled to flesh of fish slurry moist, without obvious granular sensation;
(6) sieve: 100-200 mesh sieve starched by the flesh of fish after colloid mill homogeneous;
(7) fluidized drying: being placed in the fluid bed of fluidized drying pelletizer by the flesh of fish slurry after sieving, is 60-80 DEG C at EAT, intake 1.2-1.6 m
3carry out drying under the condition of/min, namely obtain fish protein powder finished product, require moisture≤10% of dry rear fish protein powder.
More preferably, step (2) described protease is made up of than 1:1 according to enzyme activity neutral proteinase and flavor protease.Yeast used is conventional Saccharomyces cerevisiae.
The present invention also protects the fish protein powder obtained by above-mentioned preparation method.
Relative to prior art, the present invention has the following advantages:
(1) adopt the technical finesse of biofermentation coupling enzymolysis, while enzymolysis, reach the effect dispelling fishy smell, saved time cost;
(2) well impart the special fragrance of fish protein powder by thermal response flavouring, enriched the local flavor of fish protein powder, and can fishlike smell have been dispelled, finally obtained the fish protein powder without raw meat bitter taste;
(3) feature of the preferred complex enzyme of the present invention is containing restriction endonuclease and excision enzyme, and the time period of protein being carried out to enzymolysis is effective, and does not need adjust ph, and the product special flavour obtained is better;
(4), after adopting colloid mill homogeneous, make the albumen powder that obtains homogeneous, good water solubility;
(5) on drying mode, fluidized drying is adopted, the features such as it is high that comparatively conventional spraying dry etc. has drying efficiency, uniform drying, with low cost.
Detailed description of the invention
Embodiment 1:
(comprise tail of decaptitating, remove fish scale, remove internal organ, dehematize) after fresh anchovy is carried out pre-treatment, get and only oppress 1kg, add 2kg water, stir with agitator, obtained flesh of fish slurry.In obtained flesh of fish slurry, add the 4200U/g(flesh of fish) the sucrose of complex enzyme (being made up of than 1:1 according to enzyme activity neutral proteinase and flavor protease), 10g yeast and 40g, after abundant mixing under 50 DEG C of constant temperatures enzymatic hydrolysis and fermentation 40min, then enzymolysis liquid be heated to 95 DEG C and be incubated 12min, carrying out going out enzyme.Flesh of fish slurry after the enzyme that goes out is placed in reactor, adds the HFCS of 40g, be at the uniform velocity warming up to 110 DEG C after mixing and carry out 50min thermal response, then flesh of fish slurry is cooled to room temperature, carry out homogeneous process with colloid mill, be milled to flesh of fish slurry moist, without granular sensation.The flesh of fish after homogeneous of milling is starched 200 mesh sieves, obtains the slurries of quality uniform and smooth more.Being placed in the fluid bed of fluidized drying pelletizer by the flesh of fish slurry after sieving, is 75 DEG C at EAT, intake 1.3 m
3carry out fluidized drying under the condition of/min, finally obtain without raw meat bitter taste, good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Embodiment 2
(comprise tail of decaptitating, remove fish scale, remove internal organ, dehematize) after fresh conger pile is carried out pre-treatment, get and only oppress 1kg, add 3kg water, stir with agitator, obtained flesh of fish slurry.In obtained flesh of fish slurry, add the 3000U/g(flesh of fish) the sucrose of complex enzyme (being made up of than 1:1 according to enzyme activity neutral proteinase and flavor protease), 20g yeast and 50g, after abundant mixing under 45 DEG C of constant temperatures enzymatic hydrolysis and fermentation 60min, then enzymolysis liquid be heated to 90 DEG C and be incubated 15min, carrying out going out enzyme.Flesh of fish slurry after the enzyme that goes out is placed in reactor, adds the HFCS of 10g, be at the uniform velocity warming up to 100 DEG C after mixing and carry out 60min thermal response, then flesh of fish slurry is cooled to room temperature, carry out homogeneous process with colloid mill, be milled to flesh of fish slurry moist, without granular sensation.The flesh of fish after homogeneous of milling is starched 100 mesh sieves, obtains the slurries of quality uniform and smooth more.Being placed in the fluid bed of fluidized drying pelletizer by the flesh of fish slurry after sieving, is 70 DEG C at EAT, intake 1.6 m
3carry out fluidized drying under the condition of/min, finally obtain without raw meat bitter taste, good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Embodiment 3
(comprise tail of decaptitating, remove fish scale, remove internal organ, dehematize) after fresh grass carp is carried out pre-treatment, get and only oppress 1kg, add 4kg water, stir with agitator, obtained flesh of fish slurry.In obtained flesh of fish slurry, add the 6000U/g(flesh of fish) the sucrose of complex enzyme (being made up of than 1:1 according to enzyme activity neutral proteinase and flavor protease), 30g yeast and 60g, after abundant mixing under 55 DEG C of constant temperatures enzymatic hydrolysis and fermentation 90min, then enzymolysis liquid be heated to 100 DEG C and be incubated 10min, carrying out going out enzyme.Flesh of fish slurry after the enzyme that goes out is placed in reactor, adds the HFCS of 20g, be at the uniform velocity warming up to 105 DEG C after mixing and carry out 40min thermal response, then flesh of fish slurry is cooled to room temperature, carry out homogeneous process with colloid mill, be milled to flesh of fish slurry moist, without granular sensation.The flesh of fish after homogeneous of milling is starched 150 mesh sieves, obtains the slurries of quality uniform and smooth more.Being placed in the fluid bed of fluidized drying pelletizer by the flesh of fish slurry after sieving, is 80 DEG C at EAT, intake 1.2 m
3carry out fluidized drying under the condition of/min, finally obtain without raw meat bitter taste, good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Above embodiment is intended to citing further and describes the present invention, instead of limits the present invention by any way.All equalizations done according to patent claim of the present invention change and modify, or are directly or indirectly used in other correlative technology field, are all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a preparation method for fish protein powder, is characterized in that: described preparation method comprises the following steps:
Preparation flesh of fish slurry: fish body after pretreatment, takes the clean flesh of fish, rubs or smashes, and then fully mixes by part by weight and the water of solid-liquid ratio 1:2-1:4, obtains the flesh of fish and starches;
Fermentation coupling enzymolysis processing: the protease adding the 3000-6000U/g flesh of fish in above-mentioned flesh of fish slurry, then add and account for the flesh of fish yeast of quality 1-3% and the sucrose of 4-6%, fully mixes, and is placed in enzymatic hydrolysis and fermentation 30-100min under 45-55 DEG C of constant temperature;
Go out enzyme: the flesh of fish slurry after above-mentioned enzymatic hydrolysis and fermentation is heated to 90-100 DEG C and is incubated 10-15min, carries out going out enzyme;
Thermal response flavouring: the flesh of fish slurry after the enzyme that goes out is placed in reactor, and add the HFCS accounting for flesh of fish quality 1-4%, be at the uniform velocity warming up to 100-110 DEG C after mixing, carry out thermal response, the reaction time is 40-60min;
Colloid mill homogeneous: the flesh of fish slurry after thermal response is cooled to room temperature, then carries out homogeneous process with colloid mill, be milled to flesh of fish slurry moist, without obvious granular sensation;
Sieve: 100-200 mesh sieve starched by the flesh of fish after colloid mill homogeneous;
Fluidized drying: being placed in the fluid bed of fluidized drying pelletizer by the flesh of fish slurry after sieving, is 60-80 DEG C at EAT, intake 1.2-1.6 m
3carry out drying under the condition of/min, namely obtain fish protein powder finished product, require moisture≤10% of dry rear fish protein powder.
2. the preparation method of fish protein powder according to claim 1, is characterized in that: step (2) described protease is made up of than 1:1 according to enzyme activity neutral proteinase and flavor protease.
3. the fish protein powder that obtains of preparation method as claimed in claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510407328.XA CN104957354B (en) | 2015-07-13 | 2015-07-13 | A kind of fish protein powder and preparation method thereof |
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| CN201510407328.XA CN104957354B (en) | 2015-07-13 | 2015-07-13 | A kind of fish protein powder and preparation method thereof |
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| CN104957354A true CN104957354A (en) | 2015-10-07 |
| CN104957354B CN104957354B (en) | 2018-05-08 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660985A (en) * | 2016-01-08 | 2016-06-15 | 广州市味研生物工程科技有限公司 | Preparation technology of natural fish protein powder by biological fermentation |
| CN109793094A (en) * | 2018-12-29 | 2019-05-24 | 福建大昌生物科技实业有限公司 | A kind of preparation method of marine low-value Fish protein Gly-His-Lys |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347174A (en) * | 2008-07-16 | 2009-01-21 | 广东海洋大学 | Method for preparing fish protein powder without bitter and fishy smells |
| CN102406047A (en) * | 2011-10-25 | 2012-04-11 | 浙江大学舟山海洋研究中心 | Method for reducing free ammonia in anchovy protein hydrolysate |
| CN102499318A (en) * | 2011-12-19 | 2012-06-20 | 西华大学 | Fresh water fish hydrolyzed protein powder and preparation method thereof |
| CN102669406A (en) * | 2012-05-23 | 2012-09-19 | 山东省鲁洲食品集团有限公司 | Process for preparing edible protein powder by modifying corn protein powder |
| CN103330046B (en) * | 2013-07-15 | 2014-08-20 | 长沙理工大学 | Production method of deodorized silver carp protein powder |
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2015
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660985A (en) * | 2016-01-08 | 2016-06-15 | 广州市味研生物工程科技有限公司 | Preparation technology of natural fish protein powder by biological fermentation |
| CN109793094A (en) * | 2018-12-29 | 2019-05-24 | 福建大昌生物科技实业有限公司 | A kind of preparation method of marine low-value Fish protein Gly-His-Lys |
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| CN104957354B (en) | 2018-05-08 |
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