CN104957354B - A kind of fish protein powder and preparation method thereof - Google Patents
A kind of fish protein powder and preparation method thereof Download PDFInfo
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- CN104957354B CN104957354B CN201510407328.XA CN201510407328A CN104957354B CN 104957354 B CN104957354 B CN 104957354B CN 201510407328 A CN201510407328 A CN 201510407328A CN 104957354 B CN104957354 B CN 104957354B
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Abstract
The invention belongs to biotechnology and food processing field, is specifically related to a kind of fish protein powder and preparation method thereof.The preparation method includes preparing flesh of fish slurry, fermentation coupling enzymolysis processing, enzyme deactivation, thermal response flavouring, colloid mill homogeneous, sieving, fluidized drying.The process costs are relatively low, and obtained fish protein powder amino acid content is high, and good water solubility, no raw meat bitter taste, has good nutritive value, is a kind of protein supplements for meeting modern fast pace life mode.The production efficiency of the present invention is high, of low cost, has saved time cost, and can dispel fishlike smell, and fish protein powder, the obtained product special flavour for finally obtaining no raw meat bitter taste are more preferable.
Description
Technical field
The invention belongs to biotechnology and food processing field, is specifically related to a kind of fish protein powder and preparation method thereof.
Background technology
With the improvement of people's life quality, the concern to own health is growing day by day, to the demand of animal protein
It is increasing.In the case where terrestrial animal protein resource is limited, increases the utilization to fish protein resource and just seem pole
Its is important.Fish protein is generally acknowledged high-quality animal protein, its hydrolysate free aminoacid content is high, and ratio is reasonable, institute
Form containing amino acid composition and human muscle and extremely approach, thus it is easily digested, and utilization rate is very high.It both may be used
Using as the nutrition fortifier in food processing, can also direct Instant Drinks, it is more and more favored by consumers in recent years.
Application for a patent for invention（Publication number：CN101595939A）Disclose a kind of preparation method of fish protein powder, but the party
Method does not carry out defishying, makes obtained albumen powder fishy smell heavier.Application for a patent for invention（Publication number：CN102318721A）
A kind of preparation method of deodorant fish protein powder is disclosed, technical matters includes：After low-value small fish crushes, cyclodextrin aqueous solution is used
Defishying is carried out to fish block respectively with ethanol aqueous slkali, adds water to be homogenized, mixed liquor is digested using proteolysis technology,
Enzymolysis protein liquid is made in enzyme deactivation, is spray-dried after being concentrated to enzymolysis liquid, and vacuum packaging obtains finished product.But what this method used
There are the problem of production cycle length and complex process for deodorant mode.
The content of the invention
To solve the above problems, the present invention provides a kind of fish protein powder and preparation method thereof, process costs are relatively low, are made
Fish protein powder amino acid content it is high, good water solubility, no raw meat bitter taste, has good nutritive value, be one kind meet it is modern soon
The protein supplements of rhythm life style.
The purpose of the present invention is what is be accomplished by the following way：
A kind of preparation method of fish protein powder, comprises the following steps：
（1）Prepare flesh of fish slurry：Fish body after pretreatment, takes the net flesh of fish, rubs or smashes, then by solid-liquid ratio 1:2-1:
4 part by weight is fully mixed with water, obtains flesh of fish slurry；
（2）Fermentation coupling enzymolysis processing：The protease of the 3000-6000U/g flesh of fish is added in above-mentioned flesh of fish slurry, then is added
The yeast of flesh of fish quality 1-3% and the sucrose of 4-6% are accounted for, fully mixes, is placed in enzymatic hydrolysis and fermentation 30- under 45-55 DEG C of constant temperature
100min；
（3）Enzyme deactivation：Flesh of fish slurry after above-mentioned enzymatic hydrolysis and fermentation is heated to 90-100 DEG C and keeps the temperature 10-15min, is gone out
Enzyme；
（4）Thermal response flavouring：Flesh of fish slurry after enzyme deactivation is placed in reaction kettle, adds the high fructose corn for accounting for flesh of fish quality 1-4%
Slurry, is at the uniform velocity warming up to 100-110 DEG C after mixing, carry out thermal response, reaction time 40-60min；
（5）Colloid mill homogeneous：Flesh of fish slurry after thermal response is cooled to room temperature, then carries out homogenization with colloid mill,
It is moist to be milled to flesh of fish slurry, without obvious granular sensation；
（6）Sieving：The flesh of fish after colloid mill homogeneous starched 100-200 mesh sieves；
（7）Fluidized drying：Flesh of fish slurry after sieving is placed in the fluid bed of fluidized drying pelletizer, is in inlet air temperature
60-80 DEG C, intake 1.2-1.6 m3It is dried under conditions of/min, that is, obtains fish protein powder finished product, it is desirable to fish after dry
Moisture≤10% of albumen powder.
It is highly preferred that step（2）The protease is by neutral proteinase and flavor protease according to enzyme activity ratio 1:1 group
Into.Yeast used is conventional Saccharomyces cerevisiae.
The present invention also protects the fish protein powder as made from above-mentioned preparation method.
Relative to the prior art, the present invention has the following advantages：
（1）Enzymolysis technical finesse is coupled using biofermentation, the effect for dispelling fishy smell is reached while enzymolysis, is saved
Time cost；
（2）The special fragrance of fish protein powder is imparted by thermal response flavouring well, enriches the flavor of fish protein powder,
And fishlike smell can be dispelled, finally obtain the fish protein powder of no raw meat bitter taste；
（3）The characteristics of currently preferred complex enzyme be containing restriction endonuclease and excision enzyme, protein is digested when
Between section effect it is good, and pH value need not be adjusted, obtained product special flavour is more preferable；
（4）After colloid mill homogeneous, make obtained albumen powder homogeneous, good water solubility；
（5）Using fluidized drying, more common spray drying etc. to have on drying mode, drying efficiency is high, dry equal
It is even, it is of low cost the features such as.
Embodiment
Embodiment 1：
After fresh anchovy is carried out pre-treatment（Including go end to end, remove fish scale, remove internal organ, remove blood etc.）, net flesh of fish 1kg is taken,
2kg water is added, is stirred evenly with blender, flesh of fish slurry is made.4200U/g is added in obtained flesh of fish slurry（The flesh of fish）It is compound
Enzyme（By neutral proteinase and flavor protease according to enzyme activity ratio 1:1 composition）, 10g yeast and 40g sucrose, fully mix
The enzymatic hydrolysis and fermentation 40min under 50 DEG C of constant temperatures afterwards, is then heated to 95 DEG C by enzymolysis liquid and keeps the temperature 12min, carries out enzyme deactivation.Will
Flesh of fish slurry after enzyme deactivation is placed in reaction kettle, adds the fructose syrup of 40g, and 110 DEG C are at the uniform velocity warming up to after mixing and carries out 50min heat
Flesh of fish slurry, is then cooled to room temperature, homogenization is carried out with colloid mill by reaction, is milled to the flesh of fish and starches moist, no particle
Sense.The flesh of fish after homogeneous of milling was starched into 200 mesh sieves, obtains the slurries of quality more uniform and smooth.By the fish after sieving
Meat slurry is placed in the fluid bed of fluidized drying pelletizer, is 75 DEG C in inlet air temperature, 1.3 m of intake3Under conditions of/min into
Row fluidized drying, finally obtains no raw meat bitter taste, and good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Embodiment 2
After fresh conger pile is carried out pre-treatment（Including go end to end, remove fish scale, remove internal organ, remove blood etc.）, take the net flesh of fish
1kg, adds 3kg water, is stirred evenly with blender, and flesh of fish slurry is made.3000U/g is added in obtained flesh of fish slurry（The flesh of fish）'s
Complex enzyme（By neutral proteinase and flavor protease according to enzyme activity ratio 1:1 composition）, 20g yeast and 50g sucrose, it is fully mixed
After even under 45 DEG C of constant temperatures enzymatic hydrolysis and fermentation 60min, enzymolysis liquid is then heated to 90 DEG C and keeps the temperature 15min, carry out enzyme deactivation.
Flesh of fish slurry after enzyme deactivation is placed in reaction kettle, adds the fructose syrup of 10g, 100 DEG C of progress 60min are at the uniform velocity warming up to after mixing
Flesh of fish slurry, is then cooled to room temperature, homogenization is carried out with colloid mill by thermal response, is milled to the flesh of fish and starches moist, nothing
Grain sense.The flesh of fish after homogeneous of milling was starched into 100 mesh sieves, obtains the slurries of quality more uniform and smooth.After sieving
Flesh of fish slurry is placed in the fluid bed of fluidized drying pelletizer, is 70 DEG C in inlet air temperature, 1.6 m of intake3Under conditions of/min
Fluidized drying is carried out, finally obtains no raw meat bitter taste, good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Embodiment 3
After fresh grass carp is carried out pre-treatment（Including go end to end, remove fish scale, remove internal organ, remove blood etc.）, net flesh of fish 1kg is taken,
4kg water is added, is stirred evenly with blender, flesh of fish slurry is made.6000U/g is added in obtained flesh of fish slurry（The flesh of fish）It is compound
Enzyme（By neutral proteinase and flavor protease according to enzyme activity ratio 1:1 composition）, 30g yeast and 60g sucrose, after fully mixing
The enzymatic hydrolysis and fermentation 90min under 55 DEG C of constant temperatures, is then heated to 100 DEG C by enzymolysis liquid and keeps the temperature 10min, carries out enzyme deactivation.Will
Flesh of fish slurry after enzyme deactivation is placed in reaction kettle, adds the fructose syrup of 20g, and 105 DEG C of progress 40min are at the uniform velocity warming up to after mixing
Flesh of fish slurry, is then cooled to room temperature, homogenization is carried out with colloid mill by thermal response, is milled to the flesh of fish and starches moist, nothing
Grain sense.The flesh of fish after homogeneous of milling was starched into 150 mesh sieves, obtains the slurries of quality more uniform and smooth.After sieving
Flesh of fish slurry is placed in the fluid bed of fluidized drying pelletizer, is 80 DEG C in inlet air temperature, 1.2 m of intake3Under conditions of/min
Fluidized drying is carried out, finally obtains no raw meat bitter taste, good water solubility, amino acid content is high, has the fish protein powder of excellent flavor.
Above example is further intended to the citing description present invention, rather than limit the invention in any way.Fan Yiben
The equivalent changes and modifications that application for a patent for invention scope is done, are directly or indirectly used in other correlative technology fields, together
Reason is included within the scope of the present invention.
Claims (2)
- A kind of 1. preparation method of fish protein powder, it is characterised in that：The preparation method comprises the following steps：Prepare flesh of fish slurry：Fish body after pretreatment, takes the net flesh of fish, rubs or smashes, then by solid-liquid ratio 1:2-1:4 weight Amount ratio is fully mixed with water, obtains flesh of fish slurry；Fermentation coupling enzymolysis processing：The protease of the 3000-6000U/g flesh of fish is added in above-mentioned flesh of fish slurry, then adds and accounts for the flesh of fish The yeast of quality 1-3% and the sucrose of 4-6%, fully mix, are placed in enzymatic hydrolysis and fermentation 30- under 45-55 DEG C of constant temperature 100min；Enzyme deactivation：Flesh of fish slurry after above-mentioned enzymatic hydrolysis and fermentation is heated to 90-100 DEG C and keeps the temperature 10-15min, carries out enzyme deactivation；Thermal response flavouring：Flesh of fish slurry after enzyme deactivation is placed in reaction kettle, the fructose syrup for accounting for flesh of fish quality 1-4% is added, mixes 100-110 DEG C is at the uniform velocity warming up to after even, carries out thermal response, reaction time 40-60min；Colloid mill homogeneous：Flesh of fish slurry after thermal response is cooled to room temperature, then homogenization is carried out with colloid mill, is milled to fish Meat slurry is moist, without obvious granular sensation；Sieving：The flesh of fish after colloid mill homogeneous starched 100-200 mesh sieves；Fluidized drying：Flesh of fish slurry after sieving is placed in the fluid bed of fluidized drying pelletizer, is 60-80 in inlet air temperature DEG C, intake 1.2-1.6 m3It is dried under conditions of/min, that is, obtains fish protein powder finished product, it is desirable to Fish protein after dry Moisture≤10% of powder；The protease is by neutral proteinase and flavor protease according to enzyme activity ratio 1:1 composition.
- 2. fish protein powder made from the preparation method as described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407328.XA CN104957354B (en) | 2015-07-13 | 2015-07-13 | A kind of fish protein powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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 CN104957354A (en) | 2015-10-07 |
| CN104957354B true CN104957354B (en) | 2018-05-08 |
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| CN201510407328.XA Expired - Fee Related CN104957354B (en) | 2015-07-13 | 2015-07-13 | A kind of fish protein powder and preparation method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
Citations (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 |
| CN103330046A (en) * | 2013-07-15 | 2013-10-02 | 长沙理工大学 | Production method of deodorized silver carp protein powder |
-
2015
- 2015-07-13 CN CN201510407328.XA patent/CN104957354B/en not_active Expired - Fee Related
Patent Citations (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 |
| CN103330046A (en) * | 2013-07-15 | 2013-10-02 | 长沙理工大学 | Production method of deodorized silver carp protein powder |
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