CN105105125B - The production method of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution - Google Patents
The production method of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution Download PDFInfo
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- CN105105125B CN105105125B CN201510571300.XA CN201510571300A CN105105125B CN 105105125 B CN105105125 B CN 105105125B CN 201510571300 A CN201510571300 A CN 201510571300A CN 105105125 B CN105105125 B CN 105105125B
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- citric acid
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- 235000020616 amino acid formula Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- CYDMQBQPVICBEU-UHFFFAOYSA-N chlorotetracycline Natural products C1=CC(Cl)=C2C(O)(C)C3CC4C(N(C)C)C(O)=C(C(N)=O)C(=O)C4(O)C(O)=C3C(=O)C2=C1O CYDMQBQPVICBEU-UHFFFAOYSA-N 0.000 description 1
- 229960004475 chlortetracycline Drugs 0.000 description 1
- CYDMQBQPVICBEU-XRNKAMNCSA-N chlortetracycline Chemical compound C1=CC(Cl)=C2[C@](O)(C)[C@H]3C[C@H]4[C@H](N(C)C)C(O)=C(C(N)=O)C(=O)[C@@]4(O)C(O)=C3C(=O)C2=C1O CYDMQBQPVICBEU-XRNKAMNCSA-N 0.000 description 1
- 235000019365 chlortetracycline Nutrition 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- KWGRBVOPPLSCSI-UHFFFAOYSA-N d-ephedrine Natural products CNC(C)C(O)C1=CC=CC=C1 KWGRBVOPPLSCSI-UHFFFAOYSA-N 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229960002179 ephedrine Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- ZNCPFRVNHGOPAG-UHFFFAOYSA-L sodium oxalate Chemical compound [Na+].[Na+].[O-]C(=O)C([O-])=O ZNCPFRVNHGOPAG-UHFFFAOYSA-L 0.000 description 1
- 229940039790 sodium oxalate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229940063650 terramycin Drugs 0.000 description 1
- 229960002180 tetracycline Drugs 0.000 description 1
- 235000019364 tetracycline Nutrition 0.000 description 1
- 229930101283 tetracycline Natural products 0.000 description 1
- 150000003522 tetracyclines Chemical class 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of using citric acid method for hydrolysis production pearl shell aminoacids solution or pearl shell ginseng aminoacids solution.Solve the Utilizing question of pearl shell (freshwater mussel) meat leftover bits and pieces of enormous amount after pearling, have pearl effect；Citric acid is added first make the freezing of water resistant product and deposit protein denaturant long, improve recovery rate；The calculating hydrolysis of original creation acid amount formula；Solves the problems, such as the fishy smell of extra large (light) aquatic products；Four kinds of pearl shell aminoacids solution formulas such as the salty, sweet tea using uniqueness；Derive the calculation formula of product estimated output；Solves the filtering problem of product；Solves the precipitation problem of product.Technical scheme comprises the following steps：(1) pretreatment of raw material.(2) hydrolyze.(3) neutralize.(4) precipitate.(5) diatomite filter filters.(6) by formula modulation.(7) microporous barrier carries out ultrafiltration.(8) it is filling.
Description
Technical field
The present invention relates to the production method of a kind of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution.Belong to amino acid life
Produce technical field.
Background technology
Protein category macromolecular can not be directly utilized in human body, it is necessary to which becoming could be sharp after amino acid small molecule
With.Amino acid synthesis protein, just there is no life without protein.A large amount of production amino acid, and it is human health to reduce price
Long-lived necessary means, international market aggregate demand average annual growth 56%.
Produce amino acid and require eight kinds of essential amino acid equilibriums, mutual ratio is suitable, meets FAO (Food and Agriculture Organization of the United Nation)
With the World Health Organization (FAO/WHO) pattern.Its production method has Hydrochloric Acid Hydrolysis Method, enzyme hydrolysis method, chemical synthesis and micro-
Biological fermentation process etc.：Hydrochloric Acid Hydrolysis Method therein is with a long history, and advantage is production efficiency height, and raw material is cheap and easy to get, and equipment is simple,
The amino acid of almost all species can be produced simultaneously, and shortcoming is：(1) the hydrochloric acid after hydrolyzing is difficult to leave and remove with Amino acid score；
Salt caused by neutralization as aminoacids solution be it is too salty, it is very hard, expensive using salt is removed the methods of ion exchange resin.
(2) the smelly difficult elimination of hydrolysis caused by hydrochloric acid hydrolysis, and pollute environment.Because this these technical barrier cannot solve for a long time, hydrochloric acid
The great potential of Hydrolyze method is played and not come out, in the edge being eliminated；Other production methods are just arisen at the historic moment, and are able to larger
Development, but they neither possess the potential technical advantage of Hydrochloric Acid Hydrolysis Method institute.
The great advantage of enzyme hydrolysis method is mild condition, it is not necessary to high temperature, high pressure and acid-resistant system；Shortcoming is the reaction time
It is long, and hydrolysis is not easy completely, caused peptide has bad allergy to answer to part human body, and product is difficult filtering.
Traditional extraction method, enzyme process and chemical synthesis are because the cost of precursor is high, complex process, it is difficult to reach industry
The purpose of metaplasia production.
The big country for producing amino acid is Japan and Germany：It is generation that the moral of the aginomoto of Japan, consonance fermentation and Germany, which is fixed the sand,
The Big Three of boundary's amino acids production.They can produce the amino acid of high-quality, can be directly used for the production of infusion preparation.
No matter scale and product quality are also difficult to contend with foreign countries domestic amino acids production at present, in the eighties after
Phase, the manufacturing technology and counterfeit products of infusion preparation are introduced from Japan, but raw materials for production are dependent on import, amino acid market still with
Based on imported product, " three side chains " amino acid (valine, leucine, isoleucine) is most of or with import.
Domestic industry is just making great efforts amino acid products all realizing production domesticization, but cost is too high.Therefore；The use of new technology
Utilization with leftover bits and pieces is highly significant！
Pearl is exactly rare Chinese medicine since ancient times, have calm the nerves it is relieving convulsion, salubrity be good for soul and it is clearing heat and detoxicating wait act on；Can be clear
Except the ability of ultra-oxygen anion free radical and hydroxyl radical free radical, there is anti-aging really.
The polishing Pinctada martensii shell of more than ten gunnysacks was once placed on the one-storey house of humidity by we, and gunnysack rots entirely after 3 years, and
One mildew of shell does not have yet.Change after gunnysack 3 years, gunnysack rots entirely again, and still a mildew does not have shell yet.This
It is very magical material to illustrate pearl.
Domestic many scholar's research prove that (1) pearl principle active component is taurine and ornithine.Taurine is to human body
It is particularly significant, it is the necessary material of neonatal cerebral development, and with protection cardiac muscle, reduce blood pressure, the effect such as blood fat and blood glucose；
And the effective medicinal components content of Pinctada martensii meat (full internal organ) is also higher than pearl.(2) Pinctada martensii meat protein content connects
Nearly Crassostrea rivularis.(3) according to the research of South Sea aquatic products research institute Mr. Li Laihao：Amino acid score (using FAO patterns as 100 points),
Pinctada martensii meat 94, large nacre meat 82, black pearl oyster shellfish meat 89, penguin pearl oyster shellfish meat 81.Mussel meat must amino after adopting pearl
Acid accounts for the 44.43% of total amino acid content, close to FAO/WHO recommendation patterns.
China's pearl annual production accounts for world wide production 95%, cuts open nearly 150,000 tons of the pearl shell after pearl (freshwater mussel) meat.Major part is eaten raw
Or make feed, value is low, and so enormous wealth wastes, unfortunately！
Ginseng function：With reinforcing vital energy, reinforce the spleen to benefit the lung, tranquilize the mind and promote the intelligence, the antitumor and anti-ageing effect of waiting for a long time.
Both the amino acid and ginseng of pearl shell (freshwater mussel) are combined, brought out the best in each other！
We want to use other sour water solutions, but are measured using hydrolysis (including hydrochloric acid hydrolysis) method main bugbear with acid
Computational problem.From the catalytic theory of textbook：Hydrolysis constant K=α N δ, α are the catalysic coefficient of acid, and N is molar concentration, δ with
Hydrolysis temperature T, time t are within the specific limits into positive correlation.That is hydrolysis effect is with molar concentration N sour in solution
(mol/L) increase and increase-it is directly proportional.
This catalytic theory is defective.1. we take for as described above as many people when just beginning one's study：Water
It is directly proportional to acid concentration in hydrating solution to solve effect, using it as a leading indicator.But：Acid concentration is not only with acid in solution
The increase of dosage and increase --- this is advantageous to hydrolyze；And increasing with the reduction of amount of water --- this does not increase not only, on the contrary
Reduce hydrolysis effect.Because do not increased with acid amount；Added water is fewer, and the acid concentration of solution is higher, now due to from
Sub- effect, suppress mutually, have impact on hydrogen atom ionization, reducing hydrolysis effect, this illustrates that this theory is defective.In fact；
Amount of water is not too much big to hydrolysis potency due, but solution is too dense or too dilute can all reduce hydrolysis effect.2. this theory could not be anti-
Mirror the sour dosage of hydrolysis and certain class hydrolysate difference nitrogen content (Pinctada martensii, cristaria plicata, scallop, prawn, various fishes
Class ...) relation.3. this theory could not reflect the sour dosage of hydrolysis and variety classes protein (fish, meat, cartilage, tendon, hair,
Silk) relation.Therefore, this theory is disabled.
Hydrolysis constant K=α N δ formula accordingly；Present many patents are declared or paper is when writing acid hydrolysis conditions, usually only
Write in hydrating solution and hydrolyze the molar concentration N of acid, do not write liquor capacity, how this knows is measured with how many acidThis is flicker
People's！
The content of the invention
The present invention provides a kind of production method of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution, initiates citric acid
Method for hydrolysis, substitute existing " method of hydrochloric acid hydrolytic producing amino-acid ", easily filtering point after the citric acid after hydrolysis neutralizes
From this is the fatal problem being difficult to resolve with hydrochloric acid water solution.The various preparations of aminoacids solution can be produced.
Solve pearl shell (freshwater mussel) meat Utilizing question of enormous amount after pearling, have pearl effect！It is made with reference to ginseng
Pearl shell ginseng aminoacids solution；Citric acid is added first make the freezing of water resistant product and deposit protein denaturant long, improve recovery rate；Solely
The calculating hydrolysis of wound acid amount formula；Solves the problems, such as the fishy smell of extra large (light) aquatic products；Four kinds of pearls such as the salty, sweet tea using uniqueness
Shellfish aminoacids solution formula；Derive the calculation formula of product estimated output；Solves the filtering problem of product；Solves product
Precipitate problem.
Technical scheme：
The production method of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution, using citric acid hydrolysis pearl oyster meat life
Production, comprises the following steps：
1st, pretreatment of raw material
The March of annual November to Second Year is the season of harvesting pearl, takes advantage of and now receives pearl oyster meat, sorts out shellfish therein
Shell and sandstone.2~4% citric acid of raw material weight is added as anti-protein freeze denaturation agent[A], in -20 DEG C of fish freezer
Following cryogenic freezing saves backup, and can improve recovery rate.Citric acid will not produce Mei La get reactions in pyrohydrolysis, make production
Product have it is faint yellow.
There is deeper dark reddish brown for production baste, must be by the use of sucrose as anti-protein freeze denaturation agent, to produce U.S.
Draw to react and make product blackening.
2nd, hydrolyze
Hydrolysis uses citric acid C6H8O7192.125, commercially available Citric Acid Mono contains citric acid 91.43%, containing the crystallization water
8.57%.General citric acid purity 98%, 2% impurity, now containing citric acid 89.6%, containing the crystallization water 8.4%, referred to as citric acid
It is brilliant.
The protein content of following marine product is inquired from food nourishment composition table or relevant paper：
Pinctada martensii meat contains protein 12.03%；Cristaria plicata meat contains protein 10.9%；Hydriopsis cumingii meat contains albumen
Matter 9.42%；
Anodonta woodiana pacifica meat contains protein 6.71%；Oyster meat contains protein 9.1%.
Add the obtained raw material of step 1 and the water of raw material equivalent in a kettle, add citric acid (=raw material weight ×
This kind of material protein content × 1.1 × 2.1947=raw material weights × this kind of material protein content × 2.4141), see[B]In
Formula (I -1), selects CC=1.1.The lemon acid crystals Freezing preservation agent for adding raw material 3% should be reduced：MLemon acid crystals=MRaw material× 3%.,
M represents weight, herewith later.
Hydrolyzed 12~16 hours at 112~118 DEG C.
3rd, neutralize
Liquid above is neutralized to >=PH8 with the food-grade lime of the citric acid weight 59~65% of hydrolysis, seen[C]Formula
(II -1), citric acid weight is shown in step 2.
4th, precipitate
By in the liquid injection storage tank after neutralization, precipitate 3~4 hours.
5th, diatomite filters whole liquid
The liquid that step 4 obtains is filtered repeatedly using diatomite filter, it is completely limpid to reach liquid, can't see suspension
Untill particle.
6th, modulate
1. with filtered Zi Lai Shui ‥ filter waters, the liquid that step 5 is obtained is adjusted to (the g/ of nitrogen content 0.31~0.32
100mL or Kg/100L), in case because adding formula to cause dilution；
2. being adjusted with food grade hydrochloric acid, reach liquid[D]PH4.4~4.6, to remove the fishy smell of marine product；
3. by the precalculated volume yield of product pearl shell aminoacids solution or pearl shell ginseng aminoacids solution[F]Weight percentage
Measure (g/100mL or Kg/100L), add batch formula[E]Middle each component is modulated.
7th, microporous barrier ultrafiltration
Liquid after step 6 is modulated carries out ultrafiltration with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm, removes bacterium.
8th, it is filling
Liquid after step 7 ultrafiltration is filling with 250mL bottles.Filling bucket, bottle placer and filling bottle, lid all use ozone in advance
It is water washed.
Above-mentioned particular content is as follows：
The freezing of [A] water resistant product deposits protein denaturant, abbreviation Freezing preservation agent long.Protein denaturation refers to protein
Its specific space conformation is changed under some physics and chemical factor effect, so as to cause the change of its physicochemical property and life
The forfeiture of thing activity, this phenomenon are referred to as protein denaturation.Marine product cryogenic freezing is preserved, albumen will be produced over time
Matter is forever denatured, and greatly reduces the recovery rate of amino acid, it is necessary to adds anti-protein freeze denaturation agent.It is broken generally into following several
Class：Carbohydrate, amino acids, carboxylic acid, EDTA etc..
[B] sour hydrolysis problem.
1st, we to " calculate hydrolysis with acid amount formula " derivation.H in hydrolysis ability and hydrolysis acid molecule+Ion has
Close.To polyacid Y, an acid molecule has Y H atom to be ionized into H+Ion.So；Hydrolysis effect and hydrolysis acid equivalent number
It is relevant.It is that the nitrogen molecular polypeptide chain in raw material is broken into free amino acid to hydrolyze purpose, and raw material nitrogen molecular number is more, it is necessary to more
More hydrolysis acid equivalent numbers, this is a proportional relation, and being write as equation is：
Hydrolyze acid equivalent number=raw material nitrogen molecular number × CC ... 1., proportionality coefficient aunt CC is referred to as hydrolyzing coefficient of intensification.
Hydrolyze acid equivalent number=hydrolysis acid molecule number × Y, ∵ hydrolysis acid molecule number=hydrolysis acid weight/hydrolysis acid molecule
Amount；
Hydrolyze acid equivalent number=hydrolysis acid molecule number × Y=(hydrolyzing sour weight × Y)/hydrolysis acid molecule amount ... 2.；
Raw material nitrogen molecular number=raw material nitrogen quantity/molecular weight nitroxide 14.0067 ... is 3..
To 2. formula and 3. formula substitutes into 1. formula：
(hydrolyzing sour weight × Y)/hydrolysis acid molecule amount=(raw material nitrogen quantity/14.0067) × CC.
∴ hydrolyzes sour weight=(hydrolysis acid molecule amount/14.0067) × raw material nitrogen quantity × CC ÷ Y
=(hydrolysis acid molecule amount/14.0067) × material protein quality × 16% × CC ÷ Y ... (I0)。
Raw material nitrogen quantity=material protein quality × 16%=raw material weights × this kind of material protein content × protein contains
Nitrogen quantity 16%.
The general meat of in general, fowl, egg, fish, the protein nitrogen content of shellfish are 16%, and pearl is contemplated also similar.
Sulfuric acid is binary acid, Y=2.We once use sulphuric acid hydrolysis, because mouthfeel is bad, and danger close, therefore as far as possible
It is few to use.
Polyacid is all weak acid except the sulfuric acid overwhelming majority, the 2nd~3 yuan of acid not easily ionizable, does not work, still regards as very much
Unit acid Y=1.Now：Hydrolyze sour weight=(hydrolysis acid molecule amount/14.0067) × material protein quality × 16% ×
CC……(Ⅰ)。
Wherein；Various material protein contents can be found from food composition table or upper internet.
It is relevant with the catalysic coefficient of hydrolysis acid used to hydrolyze the size that coefficient of intensification CC is selected, also with hydrolyzing egg contained by object
White matter number amount and type are relevant.The catalysic coefficient of strong acid is generally greater than weak acid.Catalysic coefficient α general alignments order be：Acid iodide, bromine
Acid, hydrochloric acid, sulfuric acid, phosphoric acid, oxalic acid, sulfurous acid, citric acid, lactic acid, acetic acid ....When strong using the big acid of catalysic coefficient, hydrolysis
Changing coefficient CC can use smaller, and with the small acid of catalysic coefficient, CC can use greatly.Scleroprotein composition bone, cartilage, tendon, angle, hair, silk
Deng not facile hydrolysis, hydrolysis coefficient of intensification CC can use big.Hydrolysis effect in general usual range with hydrolysis temperature T, time t
It is also relevant with temperature height and container radiating into positive correlation, but influence is smaller, and these can suitably be adjusted.Such as：Recirculation water
Solution, temperature is relatively low, and CC can use larger, and reactor hydrolyzes, and temperature is higher, and CC can be with smaller.Hydrolysis time t is shorter, CC
Can be with larger；Hydrolysis time t is longer, and CC can be with smaller.On hydrolyzing the selection of coefficient of intensification CC values.We are from experience
It is proposed following table for reference, reader can further improve in practice！
Table 1 hydrolyzes coefficient of intensification CC some reference values
# shrimp shell calcium carbonates, dissolving need consumption acids.
2nd, sour water solution uses discussion.Strong acid is inorganic acid entirely；Iodate and bromate are dangerous material or carcinogen；Nitric acid
Stimulate very much, can explode；Reacted after being neutralized after phosphoric acid hydrolysis very slowly, precipitation is bonded at chamber wall difficulty and removed, and product is in the smell of burning.These
Acid can not all be used for being hydrolyzed.
Most general is hydrochloric acid, and its catalysic coefficient α is big, and food grade hydrochloric acid can be obtained from electrolytic seawater, good and cheap.Salt
Acid is the composition of human body hydrochloric acid in gastric juice, and the acid after hydrolysis can pass through soda ash Na2CO3Salt is neutralized into, is well suited for making flavouring, mouthfeel is not
It is wrong.Japanese has invented chemical soy sauce during World War II with hydrochloric acid hydrolyzed soy, propagates its belief on a large scale！But hydrochloric acid hydrolyzes such as
Dosage can excessively produce hydrolysis it is smelly, we met in Shandong food factory.It is good unpleasant！They are due to excessive hydrochloric acid, very
Extremely 3000L stainless steel cauldron is also burnt！This is the first problem that hydrochloric acid hydrolysis is dealt with improperly.
Before and after 1992 last century, carcinogenic substance --- the chloropropyl alcohol content overproof in some soy sauce of China's production, therefore,
European Union's limitation soy sauce exports to European market, large quantities of return of goods.Harm of the trichloropropanol to human body is maximum in chloropropyl alcohol, it
It is that soybean fat is broken hydrolysis under strong acid and forms glycerine, and glycerine (glycerine) reacts under strong acid or hot conditions,
HCl substitutes alcoholic extract hydroxyl group and generates chloropropyl alcohol, based on 3- chlorine-1,2-propylene glycols.
Why this problem is occurredThis is due to make soy sauce that production efficiency is very low, and the soy sauce of outlet is mixed mostly
There is the blended soy sauce of hydrochloric acid hydrolysis dregs of beans.This is the Second Problem that appearance is dealt with hydrochloric acid hydrolysis improperly.
Besides air can be caused seriously to pollute using hydrochloric acid hydrolysis, this is a pretty troublesome thing！Shandong food factory uses
During hydrochloric acid hydrolysis production seafood soy-sauce, thousands of square metres of whole workshop all diffuses the stink of hydrochloric acid, extremely feels bad！This is salt
The 3rd problem that sour water solution occurs.
What is be also faced with after hydrochloric acid hydrolytic producing amino-acid is how to remove the acid left or salt problem.It must be adopted after hydrochloric acid hydrolysis
The methods of spent ion exchange resin, deacidifies or salt, cumbersome.Say that it is to speak indiscreetly that can open wide lid heating to drive acid on book, Wo Menji
Dryout and how much acid do not driven twice yet, neutralizing the so more salt of generation can only be used for producing baste, but be used as amino acid
Liquid can be too salty, removes salt and also is difficult to, cost is very high！
The catalysic coefficient of sulfuric acid is larger, is binary strong acid again, can chelate the heavy metal for removing product.Zhejiang seabed has one
" Haiti melon " of the similar sea cucumber of kind, it is stated that nutrition is similar to sea cucumber, but toxicity is big, and containing heavy metal, local fisherman dare not eat.We were once
With sulphuric acid hydrolysis It into Haiti melon hydrolyzate, it is proved to be hypotoxicity through the acute toxicity test of medical college of Zhongshan University.Through Guangzhou point
Analyse test center and examine wherein content of beary metal (mg/L)：As 0.009；Cd 0.052；Hg 7.8×10-4；Pb 0.18. are whole
Reach the food standard of country.Total number of bacteria, coliform, pathogenic bacteria etc. are examined complete through Food Hygiene Supervision and Inspection Institute of Guangdong Province
Portion reaches standard.Amino acid and taurine summation reach 12815mg/100g, the 14892.44mg/ with our oyster hydrolyzate
100g is close.It can be seen that Haiti melon still has Development volue.It is very fearful accidentally with regard to hurting people or smashing objects but sulfuric acid is too strong, then
Say that mouthfeel is also not so good, sulfurous acid is also such！
For organic acid only below time strong acid, catalysic coefficient α is relatively low, expensive, is adapted to the aquatic products of the low nitrogen of hydrolysis.Wherein
Formic acid, acetic acid, propionic acid threshold value are low, very bad news；Tartaric acid stimulates very much；Gluconic acid and malic acid are expensive, catalysic coefficient α
It is low.Once used citric acid, oxalic acid and lactic acid were hydrolyzed for we, thought that citric acid and oxalic acid relatively share.Lactic acid catalysic coefficient α
It is low and expensive, it is improper.
3rd, citric acid and oxalic acid hydrolysis
Citric acid and oxalic acid hydrolysis are that we initiate, and their catalysic coefficient is slightly lower, and price is more expensive than hydrochloric acid, but it is not dirty
Environment is contaminated, the acid after hydrolysis can be neutralized with lime or nacreous layer powder and filtered out, so finished product is free of salt, can produce amino
Acid solution, efficiency are very high！This is great advantage.
Following discussion is measured with what they were hydrolyzed with acid.
(1) citric acid C6H8O7(192.125), it is ternary weak acid.Dissociation constant K α1=7.4 × 10-4, K α2=1.7 × 10-5, K α3=4.0 × 10-7.Raw material and the water of equivalent, and following citric acid amount are added in a kettle, from formula (I)：
MCitric acid=(192.125 ÷ 14.0067) × (raw material weight × this kind of material protein content × 16%) × CC
=raw material weight × this kind of material protein content × CC × 2.1947 ... (I -1), M represent weight, Yi Houtong
This.
At 112~118 DEG C, hydrolyze 12~16 hours, it is contemplated that only monoacid ionization.
Such as make the freezing of water resistant product using citric acid and deposit protein denaturant long, remember to deduct this when hydrolyzing using citric acid
Partial amounts.
(2) oxalic acid H2C2O4(90.036) it is, binary time strong acid.Dissociation constant K α1=5.9 × 10-2, K α2=6.4 × 10-5。
Raw material and the water of equivalent, and following oxalic acid amount are added in a kettle, from formula (I)：
MOxalic acid=(90.036 ÷ 14.0067) × (raw material weight × this kind of material protein content × 16%) × CC
=raw material weight × this kind of material protein content × CC × 1.0285 ... (I -2).
At 112~118 DEG C, hydrolyze 12~16 hours, it is contemplated that only monoacid ionization.
Oxalic acid is used to manufacture aureomycin, terramycin, tetracycline, streptomysin, ephedrine in medical industry.But oxalic acid is to human body
It is harmful, internal acid-base value disequilibrium can be made one, influences the development of children；Oxalic acid can also form calcium oxalate with the calcium of human body and sink
Shallow lake causes kidney or ureteral calculi, very painful；Oxalic acid can form the complex compound for being dissolved in water with many metals.Therefore；Use grass
Acid must very with caution, and hydrolysis, which finishes, must use in lime and all into calcium oxalate, filter off except clean！All containers must be used
Stainless steel or glass container, in order to avoid the complex compound for being dissolved in water is formed with some metals.
[C] is neutralized.
1st, with food-grade lime and citric acid.Food-grade lime contains calcium hydroxide 98%.
2C6H8O7+3Ca(OH)2——→Ca3(C6H5O7)2↓+6H2O
384.251 222.284 498.443
MCalcium hydroxide=(222.284 ÷ 384.251) × MCitric acid=0.5785MCitric acid.Food-grade lime contains calcium hydroxide 98%,
MLime=MCalcium hydroxide÷ 0.98%=0.5785MCitric acid÷ 0.98%=MCitric acid×0.59…(Ⅱ-1)
2nd, with nacreous layer powder and citric acid.Nacreous layer powder calcium carbonate 92%.
2C6H8O7+3CaCO3——→Ca3(C6H5O7)2↓+3H2O+3CO2↑
384.251 300.2676 498.443
MCaCO3=(300.2676 ÷ 384.251) × MCitric acid=0.7814 × MCitric acid.Nacreous layer powder calcium carbonate 92%
∴MLayer powder=MCaCO3÷ 0.92%=0.8494 × MCitric acid……(Ⅱ-2)
3rd, with food-grade lime and oxalic acid.
Neutralized using soda ash, formation sodium oxalate is solvable, is not food additives, is dangerous material, this neutralization is unavailable.Also
It is using in lime and preferably.To prevent remaining oxalic acid, it is necessary to which Zhong is He Zhi≤PH8 is allowed to fully precipitate to filter.
H2C2O4+Ca(OH)2——→CaC2O4↓+2H2O
90.036 74.09468 128.10012
MCa(OH)2=(74.09468 ÷ 90.036) × MOxalic acid=MOxalic acid×0.8229.Food-grade lime contains calcium hydroxide
98%.
With food-grade lime：MLime=MCa(OH)2÷ 0.98=MOxalic acid×0.8397……(Ⅱ-3)。
The smelling removal of [D] marine product and the regulation of pH value..
What marine product was most afraid of is fishy smell, and this is easy to solve in fact.We have found that：When baste in acidity is PH4.4-
Mouthfeel is best when 4.6, without fishy smell, antiseptic effect might as well, just engender fishy smell later to PH6, arrived PH7-8 later just very
It is not very good eating, this smells in N-process can！
The regulation of pH value.We rise initial adjustment when, repeatedly plus alkali (acid) pH value change less, just adjust suddenly it is excessive,
Acid adding (alkali) it have to recall to again, enough tired！Just find that pH value has individual mutation range, and it is as follows to investigate relevant information after several times
Table.
The 0.1N NaOH titration 20ml 0.1N of table 2 HCl
| Add NaOH (ml) | Neutralize percentage | Remaining HCl (ml) | Excessive NaOH (ml) | [H+] (M molar concentration) | PH |
| 0.00 | 0.00 | 20.00 | 1.00×10-1 | 1.00 | |
| 18.00 | 90.00 | 2.00 | 5.26×10-3 | 2.28 | |
| 19.80 | 99.00 | 0.20 | 5.02×10-4 | 3.30 | |
| 19.96 | 99.80 | 0.04 | 1.00×10-4 | 4.00 | |
| 19.98 | 99.90 | 0.02 | 5.00×10-5 | 4.30 mutation range | |
| 20.00 | 100.00 | 0.00 | 1.00×10-7 | 7.00 mutation range | |
| 20.02 | 100.1 | 0.02 | 2.00×10-10 | 9.70 mutation range | |
| 20.04 | 100.2 | 0.04 | 1.00×10-10 | 10.00 | |
| 21.20 | 106.0 | 1.20 | 2.00×10-11 | 10.70 | |
| 22.00 | 110.0 | 2.00 | 2.10×10-12 | 11.70 | |
| 40.00 | 200.0 | 20.00 | 3.00×10-13 | 12.52 |
From PH1 → PH4.30, it is necessary to which the NaOH for adding 0.1N is 19.98ml, and from PH4.31 → PH7.00, it is only necessary to add
The NaOH for entering 0.1N is 0.02ml, and from PH7 → PH9.7, it is only necessary to the NaOH for adding 0.1N is 0.02ml, it is seen that in this scope
PH value hop is fast, it is necessary to carefully slowly adds.Neutralization for other acid-base class also has analogue！
[E] pearl shell aminoacids solution and pearl shell ginseng aminoacids solution batch formula：
Pearl shell aminoacids solution batch formula 1：PH4.4~4.6, containing amino nitrogen 0.28~0.3%, tryptophan 0.11%
~0.13%, salt 0.5%~1%, monosodium glutamate 0.05%~0.1%, (I+G) 0.001%~0.002%, honey 1%~2%,
Sodium dehydroacetate 0.07%~0.1%.
Pearl shell aminoacids solution batch formula 2：PH4.4~4.6, containing amino nitrogen 0.28~0.3%, tryptophan 0.11%
~0.13%, honey 1%~3%, sucrose 5%~7%, sodium dehydroacetate 0.07~1%.
Pearl shell ginseng aminoacids solution batch formula 1：PH4.4~4.6, containing amino nitrogen 0.28~0.3%, tryptophan
0.11%~0.13%, salt 0.5%~1%, monosodium glutamate 0.05%~0.1%, (I+G) 0.001%~0.002%, honey 1%
~2%, Ginseng extract 1.8~2.2% (54~66mg or g containing panaxoside), sodium dehydroacetate 0.07%~0.1%.
Pearl shell ginseng aminoacids solution batch formula 2：PH4.4~4.6, containing amino nitrogen 0.28~0.3%, tryptophan
0.11%~0.13%.Honey 1%~3%, sucrose 5%~7%, Ginseng extract 1.8~2.2% (containing panaxoside 54~
66mg or g), sodium dehydroacetate 0.07~1%.
Here % still refers to g/100mL or Kg/100L.
For diabetes patient, sucrose and honey are readily modified as Sucralose, and Sucralose sugariness is 600 times of sucrose.Ginseng carries
Take liquid can online purchase.
Sour water solution, which destroys tryptophan, needs addition in addition, can also use alkali hydrolysis method production tryptophan.
[F] estimated output V (volume)：
Recovery rate γ=product nitrogen content ÷ raw material nitrogen contents by definition
=[small product size V (mL) × product amino nitrogen (g/mL)] [raw material weight (g) × this kind of raw material is nitrogenous by ÷
Measure %]
∴ small product sizes V (mL)=[raw material weight (g) × this kind of raw material nitrogen content % × γ] ÷ product amino nitrogens (g/
mL)
∵ raw material nitrogen content %=material protein content % × 16%.Meat, the protein nitrogen content of fish are 16%.
V (mL)=raw material weight (g) × this kind of material protein content % × 16% × γ ÷ product amino nitrogens (g/
mL)…(Ⅲ)
From small product size V, measurement product amino nitrogen (g/mL), raw material weight (g) and food composition table can find raw material
Protein content or nitrogen content %, it is possible to recovery rate γ is calculated, typically 60%~65%.
Unit in formula (g, mL, g/mL) can be made into (Kg, L, Kg/L).
The filtration problem of [G] product.Product wants limpid bright do not precipitate to first have to solve filtration problem.The foods machine in China
Tool has been introduced since reforming and opening up to the outside world entirely, and history is not grown, and some equipment performance manufacturers are also unclear.Our hydrolyzate
It is relatively viscous to be difficult to filter.When we inject hydrolyzate the duplex filter filtering of manufacturer's recommended for the first time, the sieves of lining
Plate is crushed entirely.Being originally slag, filter is not pass by too much, and pressure is too big caused.The food machinery factory factory director is consulted, he says available
Filter centrifugal filters.When buying filter centrifugal, a start liquid is thrown out of entirely, or because slag is too many.Make
Filtered with diatomite filter also not all right.We extracted supernatant before filtration plus the precipitation process of 3~4 hours together later
Liquid, then filtered with diatomite filter.Refined filtration was filtered using husky core at that time, has once just been blocked husky core, has been consulted food again
How machinery plant factory director recovers husky core function, and he, which says, crosses husky core just with boiling.We once boil it is husky fall down because husky
Core is with gluing, once boiling.Finally it is the discovery that diatomite filtering is good without filter, it is necessary to which to reach liquid completely clear for filtering repeatedly
It is clear, untill can't see suspended particulate.After being modulated by product formula, and use husky core refined filtration instead microporous barrier ultrafiltration, bacterium is also filtered
Fall.This just thoroughly solves filtration problem, also solves the problems, such as sterilizing.
The sedimentation problem of [H] product.In order to improve products taste, mouthfeel is best when its acidity is adjusted into PH4.4~4.6,
So product naturally only neutralizes so far, is now in meta-acid state.Product is caused constantly to precipitate, weight after some months
Filter, spend some months and precipitate again, so when finishWith ultrafiltration also not into.Change technique, formula, product still sinks successively
Form sediment, consulted my the relevant professor in school (department of chemistry of Ji'nan University) and all come to nothing.This problem perplexs us for many years, just finally
Realize opposition thinking！Product is not to precipitate successivelyWe are not to be afraid of precipitationThat is just acted in a diametrically opposite way, after hydrolysis
In liquid and to≤PH8, allow it to be in alkaline state, the acid salt of citric acid is turned have the sufficient time to be transformed into normal salt precipitation,
All citric acid normal salt is removed in filtering, and this just solves sedimentation problem.PH4.4~4.6 are transferred to food grade hydrochloric acid again, solution is burst
Sense problem.
From the principle：Hydrolyzed with citric acid, it is inevitable under the conditions of slant acidity when lime is neutralized to PH4.4~4.6
In the presence of the hydrogen calcium CaH of acid salt citric acid 4 of a large amount of citric acids4(C6H5O7)2With calcium hydrogen citrate CaHC6H5O7, it is long placed in form lemon
Sour calcium Ca3(C6H5O7)2Precipitation and citric acid, such as following reaction equation.This is a reversible equilibrium process, formula both be present in solution
The hydrogen calcium of citric acid 4 or calcium hydrogen citrate on the left side, there is also the precipitation of the calcium citrate on the right of formula and citric acid.If our mistakes
Filter removes the calcium citrate precipitated on the right of formula, just has the hydrogen calcium of citric acid 4 or calcium hydrogen citrate weight on the formula left side at once
The new calcium citrate and citric acid formed on the right of formula, that is, continue to produce precipitation, so：Filtering → precipitation → filtering → precipitation →
Filtering →, it is difficult to stop, here it is the situation that we underwent in the past.If we are that is, right by formula by liquid and to≤PH8
The citric acid of side generation constantly neutralizes, and destroys the balance of reaction equation, just the not reaction on the right of formula to the formula left side,
Only from the formula left side to formula on the right of reaction, reached new balance, so continued, the last hydrogen calcium of citric acid 4 or
Calcium hydrogen citrate turns into calcium citrate all, by filtering to remove, thoroughly solves sedimentation problem！Reaction needs time enough.
For the crustacean hydrolyzate such as shrimps, can also there are a large amount of chitins and be dissolved in acid solution, they are in alkali
Property under the conditions of through long-time put can also be precipitated out, removed by filtering off.
When we season king in Yantai with hydrochloric acid hydrolysis scallop body production scallop within 1996, with dietary alkali Na2CO3Neutralize
To PH7, PH4.4~4.6 then are modulated to citric acid to improve mouthfeel, and as a result product produces a large amount of precipitations, after filtering still
Precipitate, repeatedly filter, repeatedly precipitate, can not solve.It is the discovery that later because scallop body passes through with net shell is not examined
Hydrochloric acid hydrolysis turns into calcium chloride CaCl2, PH4.4~4.6 are transferred to citric acid, are formed the hydrogen calcium CaH of acid salt citric acid 44
(C6H5O7)2With calcium hydrogen citrate CaHC6H5O7, so that above-mentioned continuous filtering occurs, constantly precipitate！For example following 3 formula of reaction equation.
When this lesson understands us to hydrolyze using hydrochloric acid, it is not possible to adjust pH value using citric acid to improve mouthfeel, only
PH value can be adjusted with food grade hydrochloric acid.
2HCl+CaCO3——→CaCl2+H2O+CO2↑
CaCl2+2C6H8O7——→CaH4(C6H5O7)2+2HCl
CaCl2+C6H8O7——→CaHC6H5O7+2HCl
Main innovation point
1st, a kind of method of citric acid hydrolysis is initiated, for substituting existing " method of hydrochloric acid hydrolytic producing amino-acid ",
Citric acid after hydrolysis produces calcium citrate after being neutralized with lime and precipitated, it is easy to is isolated by filtration, this is to use hydrochloric acid water
What solution can not accomplish.Caused calcium citrate precipitation is exactly calcium tonic.Free from environmental pollution and air, do not hydrolyze it is smelly, no
Containing carcinogenic trichloropropanol, hydrolysis is complete, bad allergic reaction of the peptide to part human body caused by no hydrolysis not exclusively, technique
Simply, production efficiency is high, and yield is big.Aminoacids solution and various amino acid preparations can be produced.
Amino acids production technology is the high-tech area of worldwide attention, and citric acid technology for hydrolyzing is that we are pioneering, in state
Inside and outside is all blank field, belongs to forward position high-tech, and this technology maintains the leading position！
2nd, products material, which has drawn from, cuts open pearl shell (freshwater mussel) and takes shellfish (freshwater mussel) body leftover bits and pieces after pearl, is changed into precious pearl class
Medicinal material.Cost is cheap, has the primary efficacy of pearl！We combine it with ginseng, and pearl shell ginseng amino acid is made
Liquid.It is adapted to the needs such as the elderly, disease empty weakling, postoperative patient and postpartum women to improve immunity and enhancing body disease-resistant energy
The crowd of power.
The research of nutrition shows that the metal ion in food includes calcium and trace element etc., is only combined with amino acid
Into complex compound or the part of chelate form, in the top position of small intestine, can just be absorbed by the body utilization.In our product
There are a large amount of elements needed by human and micro- such as calcium, potassium, magnesium, zinc, iodine, selenium and phosphorus and amino acid while exist, enter
After alimentary canal, environment pH is once suitable, and they are combined into the form of complex compound or chelate, assimilation effect meeting with amino acid immediately
Very well.
3rd, aquatic products raw material freezing deposits protein and can be denatured influence recovery rate long, and for this, we take the lead in the lemon of addition 2%~4%
Lemon acid protein Freezing preservation agent[A], recovery rate can be improved, and product is presented compared with thin shade.Albumen can not be used as by the use of sucrose
Matter Freezing preservation agent, make product blackening because Maillard reaction occurs in pyrohydrolysis for sucrose.
4th, the calculating hydrolysis of original creation acid amount formula[B]。
5th, solves the problems, such as the fishy smell of extra large (light) aquatic products[D]。
Product is finally modulated to PH4.4~4.6, the fishy smell for solving the problems, such as extra large (light) product.
6th, using the salty of uniqueness, four kinds of pearl shell amino acid of sweet tea and pearl shell ginseng amino acid formula[E]。
7th, the calculation formula of product estimated output is derived[F]。
8th, solves the filtering problem of product[G].Add precipitation 3~4 hours together before filtration, then extract supernatant
The technique of filtering, solves filtering problem.
9th, solves the precipitation problem of product[H].Will hydrolysis, be neutralized to >=PH8 after liquid injection storage tank in, precipitation 3~
4 hours.Allow the acid salt of citric acid present in liquid：The hydrogen calcium CaH of citric acid 44(C6H5O7)2And calcium hydrogen citrate
CaHC6H5O7, in alkalescence condition to normal salt [Ca3(C6H5O7)2] transformation is precipitated out, then is removed by filtering, prevent precipitation.
We hydrolyze liquid product -- " red prawn juice " in September, 2003 prawn head of 19 days, limpid so far bright, have no to precipitate！
10th, industrialized reactor technology for hydrolyzing is entered from the back hydrolysis technology in laboratory, this is a leap.There is many
New technology is just the absence of this leap, rests on laboratory all the time, can not promote！
Embodiment
Below in conjunction with specific embodiment, the invention will be further described：
Embodiment 1
Using in 120L stainless steel cauldrons, using citric acid, Pinctada martensii is hydrolyzed at 112~118 DEG C.Produce " horse
Family name's pearl shell aminoacids solution or Pinctada martensii ginseng aminoacids solution ".Pinctada martensii meat contains protein about 12.03%.
Estimated output V (volume), from formula (III):
V (L)=[raw material weight (Kg) × this kind of material protein content % × 16% × 65% (recovery rate)] ÷ products
Nitrogen content (Kg/L).
(the Kg/L)=125.11L of=30Kg × 12.03% × 16% × 65% (recovery rate) ÷ 0.003.
Pinctada martensii aminoacids solution or Pinctada martensii ginseng aminoacids solution nitrogen content 0.003 (Kg/L).
Fill kettle：Σ=Pinctada martensii meat 30Kg+ water 30Kg+MLemon acid crystals。
Calculate hydrolysis citric acid.From formula (I -1), CC=1.1 is selected:
MCitric acid=raw material weight × this kind of material protein content × CC × 2.1947
=30 × 12.03% ×× 1.1 × 2.1947=8.71Kg, M lemon acid crystals=M citric acid ÷ 0.896=
9.72Kg。
The lemon acid crystals Freezing preservation agent of raw material 3% should be reduced：30 × 3%=0.9Kg.Real adding citric acid crystalline substance 9.72-
0.9=8.82Kg.Neutralization lime, from formula (II -1)：MLime=0.59 × MCitric acid=0.59 × 8.71=5.14Kg.
30kg Pinctada martensii meats and equivalent water are inserted in 120L all steel reactors, add lemon acid crystals
8.82Kg.Hydrolyzed 12~16 hours at 112~118 DEG C.With food-grade lime about 5.14Kg Zhong He Zhi≤PH8.With diatomite mistake
Filter filters repeatedly, and it is completely limpid to reach liquid, untill can't see suspended particulate.1. liquid is adjusted to nitrogen content with filter water
0.31~0.33 (Kg/100L), in case because adding formula to cause dilution.2. being adjusted with food grade hydrochloric acid, reach liquid[D]PH4.4
~4.6, to remove the fishy smell of marine product.3. by batch formula requirement, Pinctada martensii aminoacids solution or horse are modulated into respectively
Family name's pearl shell ginseng aminoacids solution.Then ultrafiltration is carried out with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm.It is filling：By filling machine
Tool and bottle and lid are first water washed with ozone, filling into product.
Embodiment 2
Using 120L stainless steel cauldrons, using citric acid, cristaria plicata meat is hydrolyzed at 112~118 DEG C.Produce " pleat line
It is preced with freshwater mussel aminoacids solution or cristaria plicata ginseng aminoacids solution ".Cristaria plicata meat contains protein about 10.09%.
Estimated output V (volume), from formula (III):
V (L)=[raw material weight (Kg) × this kind of material protein content % × 16% × 65% (recovery rate)] ÷ products
Nitrogen content (Kg/L).(the Kg/L)=115.43L of=33Kg × 10.09% × 16% × 65% (recovery rate) ÷ 0.003.
Cristaria plicata aminoacids solution or cristaria plicata ginseng aminoacids solution nitrogen content 0.003 (Kg/L).
Fill kettle：Σ=cristaria plicata meat 33Kg+ water 33Kg+MLemon acid crystals。
Calculate hydrolysis citric acid.From formula (I -1), CC=1.1 is selected：
MCitric acid=raw material weight × this kind of material protein content × 1.1 × 2.1947
=33 × 10.09% × 1.1 × 2.1947=8.04Kg, MLemonAcid crystals=MLemonSour ÷ 0.896=8.97Kg.
The lemon acid crystals Freezing preservation agent of raw material 3% should be reduced：33 × 3%=0.99Kg.Real adding citric acid crystalline substance 8.97-
0.99=7.98Kg.Neutralization lime, from formula (II -1)：MLime=0.59 × MCitric acid=0.59 × 8.04=4.74Kg.
33kg cristaria plicatas meat and equivalent water are inserted in 120L all steel reactors, add lemon acid crystals 7.98Kg.
Hydrolyzed 12~16 hours at 112~118 DEG C.With food-grade lime about 4.74Kg Zhong He Zhi≤PH8.With diatomite filter repeatedly
Filtering, it is completely limpid to reach liquid, untill can't see suspended particulate.1. liquid is adjusted to nitrogen content 0.31~0.33 with filter water
(Kg/100L), in case because adding formula to cause dilution.2. being adjusted with food grade hydrochloric acid, reach liquid[D]PH4.4~4.6, so as to
Remove the fishy smell of marine product.3. by batch formula requirement, cristaria plicata aminoacids solution or cristaria plicata ginseng ammonia are modulated into respectively
Base acid solution.Then ultrafiltration is carried out with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm.It is filling：By filling utensil and bottle and lid first
It is water washed with ozone, it is filling into product.
Embodiment 3
Using 120L stainless steel cauldrons, using citric acid, hydriopsis cumingii meat is hydrolyzed at 112~118 DEG C.Produce " triangle
Sail freshwater mussel aminoacids solution or hydriopsis cumingii ginseng aminoacids solution ".Hydriopsis cumingii meat contains protein 9.42%.
Estimated output V (volume), from formula (III):
V (L)=[raw material weight (Kg) × material protein content % × 16% × 65% (recovery rate)] ÷ products are nitrogenous
Measure (Kg/L).
(the Kg/L)=120.83L of=37Kg × 9.42% × 16% × 65% (recovery rate) ÷ 0.003.
Hydriopsis cumingii aminoacids solution or hydriopsis cumingii ginseng aminoacids solution nitrogen content 0.003 (Kg/L).
Fill kettle：Σ=hydrolysis hydriopsis cumingii meat 37Kg+ water 37Kg+MLemon acid crystals。
Calculate hydrolysis citric acid.From formula (I -1), CC=1.1 is selected：
MCitric acid=raw material weight × this kind of material protein content × 1.1 × 2.1947
=37 × 9.42% ×× 1.1 × 2.1947=8.41Kg, MLemonAcidIt is brilliant=MLemonSour ÷ 0.896=9.39Kg
The lemon acid crystals Freezing preservation agent of raw material 3% should be reduced：37 × 3%=1.11Kg.Real adding citric acid crystalline substance 9.39-
1.11=8.28Kg.Neutralization lime, from formula (II -1)：MLime=0.59 × MCitric acid=0.59 × 8.41=4.96Kg.
37kg hydriopsis cumingiis meat and equivalent water are inserted in 120L all steel reactors, add lemon acid crystals 8.28Kg.
112~118 DEG C hydrolyze 12~16 hours.With food-grade lime about 4.96Kg Zhong He Zhi≤PH8.With diatomite filter mistake repeatedly
Filter, it is completely limpid to reach liquid, untill can't see suspended particulate.1. liquid is adjusted to nitrogen content 0.31~0.33 with filter water
(Kg/100L), in case because adding formula to cause dilution.2. being adjusted with food grade hydrochloric acid, reach liquid[D]PH4.4~4.6, so as to
Remove the fishy smell of marine product.3. by batch formula requirement, hydriopsis cumingii aminoacids solution or hydriopsis cumingii ginseng ammonia are modulated into respectively
Base acid solution.Then ultrafiltration is carried out with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm.It is filling：By filling utensil and bottle and lid first
It is water washed with ozone, it is filling into product.
Embodiment 4
Using 120L stainless steel cauldrons, using citric acid, oyster meat is hydrolyzed at 112~118 DEG C.Produce " oyster amino
Acid solution or oyster ginseng aminoacids solution ".Oyster meat is containing about protein 9.1%.
Estimated output V (volume), see formula (III):
V (L)=[raw material weight (Kg) × material protein content % × 16% × 65% (recovery rate)] ÷ products are nitrogenous
Measure (Kg/L).
(the Kg/L)=119.88L of=38Kg × 9.1% × 16% × 65% (recovery rate) ÷ 0.003.
Oyster amino acid energy liquid or oyster ginseng aminoacids solution nitrogen content 0.003 (Kg/L).
Fill kettle：Σ=oyster meat 38Kg+ water 38Kg+MLemon acid crystals。
Calculate hydrolysis citric acid.From formula (I -1), CC=1.1 is selected：
MCitric acid=raw material weight × this kind of material protein content × CC × 2.1947
=38 × 9.1% × 1.1 × 2.1947=8.35Kg, MLemon acid crystals=MCitric acid÷ 0.896=9.32Kg.
The lemon acid crystals Freezing preservation agent of raw material 3% should be reduced：38 × 3%=1.14Kg.Real adding citric acid crystalline substance 9.32-
1.14=8.18Kg.Neutralization lime is from formula (II -1)：MLime=0.59 × MCitric acid=0.59 × 8.35=4.93Kg.
38kg oyster meats and equivalent water are inserted in 120L all steel reactors, add lemon acid crystals 8.18Kg.112~
118 DEG C hydrolyze 12~16 hours.With food-grade lime about 4.93Kg Zhong He Zhi≤PH8.Filtered, reached repeatedly with diatomite filter
It is completely limpid to liquid, untill can't see suspended particulate.1. liquid is adjusted to the (Kg/ of nitrogen content 0.31~0.33 with filter water
100L), in case because adding formula to cause dilution.2. being adjusted with food grade hydrochloric acid, reach liquid[D]PH4.4~4.6, to remove
The fishy smell of marine product.3. by now volume and batch formula requirement, oyster amino acid energy liquid or oyster ginseng amino are modulated into respectively
Acid solution.Then ultrafiltration is carried out with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm.It is filling：By filling utensil and bottle and Gai Xianyong
Ozone is water washed, filling into product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment includes
One independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should incite somebody to action
Specification is as an entirety, and the technical solutions in the various embodiments may also be suitably combined, and forming those skilled in the art can
With the other embodiment of understanding.
Claims (3)
1. the production method of pearl shell aminoacids solution or pearl shell ginseng aminoacids solution, it is characterised in that carried using citric acid hydrolysis
The method for taking pearl oyster meat or pearl freshwater mussel meat, comprises the following steps：
(1) pretreatment of raw material
Collect pearl oyster meat or pearl freshwater mussel meat and add 2~4% citric acid of raw material weight as anti-protein freeze denaturation agent,
Cryogenic freezing saves backup below -20 DEG C of fish freezer；
(2) hydrolyze
Hydrolysis uses citric acid C6H8O7192.125, hydrolyzed 12~16 hours at 112~118 DEG C；
(3) neutralize
(2) liquid that step obtains is neutralized to >=PH8 with the food-grade lime of the citric acid weight 59~65% of hydrolysis；
(4) precipitate
In (3) liquid injection storage tank that step is obtained, precipitate 3~4 hours；
(5) diatomite filters whole liquid
(4) liquid that step obtains is filtered repeatedly using diatomite filter, it is completely limpid to reach liquid, can't see suspension
Untill grain；
(6) modulate
1. with filtered running water-filter water, the liquid that step 6 is obtained is adjusted to (the g/100mL of nitrogen content 0.31~0.32
Or Kg/L), in case because adding formula to cause dilution；
2. being adjusted with food grade hydrochloric acid, liquid is set to reach PH4.4~4.6, to remove the fishy smell of marine product；
3. by product pearl shell aminoacids solution or the weight percent of the precalculated volume yield of pearl shell ginseng aminoacids solution, add
Each component is modulated in batch formula；
Adding batch formula is
Pearl shell aminoacids solution or pearl shell ginseng aminoacids solution batch formula：
Pearl shell aminoacids solution formula 1：
PH4.4~4.6, amino nitrogen 0.28~0.3%, tryptophan 0.11%~0.13%, salt 0.5%~1%, monosodium glutamate
0.05%~0.1%, (I+G) 0.001%~0.002%, honey 1%~2%, sodium dehydroacetate 0.07%~0.1%；
Pearl shell aminoacids solution formula 2：
PH4.4~4.6, amino nitrogen 0.28~0.3%, tryptophan 0.11%~0.13%, honey 1%~3%, sucrose 5%
~7%, sodium dehydroacetate 0.07~1%；
Pearl shell ginseng aminoacids solution batch formula 1：
PH4.4~4.6, amino nitrogen 0.28~0.3%, tryptophan 0.11%~0.13%, salt 0.5%~1%, monosodium glutamate
0.05%~0.1%, (I+G) 0.001%~0.002%, honey 1%~2%, the ginseng containing panaxoside 54~66mg or g
Extract solution 1.8~2.2%, sodium dehydroacetate 0.07%~0.1%；
Pearl shell ginseng aminoacids solution batch formula 2：
PH4.4~4.6, amino nitrogen 0.28~0.3%, tryptophan 0.11%~0.13%, honey 1%~3%, sucrose 5%
~7%, the Ginseng extract 1.8~2.2% containing panaxoside 54~66mg or g, sodium dehydroacetate 0.07~1%；
Here % refers to the g numbers (g/100mL) that every 100mL contains or the Kg numbers (Kg/100L) contained per 100L；
(7) microporous barrier ultrafiltration
Liquid after step 6 is modulated carries out ultrafiltration with the microporous barrier that membrane aperture is 0.1 μm~0.3 μm, removes bacterium；
(8) it is filling.
2. according to the production method of pearl shell aminoacids solution described in claim l or pearl shell ginseng aminoacids solution, its feature exists
In
Hydrolysing step
The raw material and the water of raw material equivalent that addition step 1 obtains in a kettle, add citric acid=raw material weight × this kind
Material protein content × 1.1 × 2.1947=raw material weights × this kind of material protein content × 2.4141, reduce plus former
The lemon acid crystals Freezing preservation agent of material 3%：MLemon acid crystals=MRaw material× 3%, hydrolyzed 12~16 hours at 112~118 DEG C.
3. according to the production method of pearl shell aminoacids solution described in claim 1 or pearl shell ginseng aminoacids solution, its feature exists
In
Neutralization procedure
With in food-grade lime and citric acid, food-grade lime contain calcium hydroxide 98%
MCalcium hydroxide=(222.284 ÷ 384.251) × MCitric acid=0.5785MCitric acid
MLime=MCalcium hydroxide÷ 0.98%=0.5785MCitric acid÷ 0.98%=MCitric acid×0.59。
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