CN105192672B - A kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis - Google Patents
A kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis Download PDFInfo
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- CN105192672B CN105192672B CN201510735416.2A CN201510735416A CN105192672B CN 105192672 B CN105192672 B CN 105192672B CN 201510735416 A CN201510735416 A CN 201510735416A CN 105192672 B CN105192672 B CN 105192672B
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- 210000004907 gland Anatomy 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 32
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- 150000001413 amino acids Chemical class 0.000 description 1
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
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- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
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- 239000004467 fishmeal Substances 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses a kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis, comprise the following steps：（1）By the mashing of sea cucumber sexual gland, the 120U/g of protease 100 is added, hydrolyzed 35 days；（2）Inoculation zymogenic fermentation, ferments 40 50 days；（3）Add the fermentation of external source fish guts；（4）By step（3）In zymotic fluid add yeast after fermentation 40 50 days；（5）By step（4）In fermentation temperature be reduced to 20 25 DEG C, ferment 34 months；（6）To step（5）In zymotic fluid sterilizing, it is filling, obtain finished product.The present invention is improved on the basis of traditional petis zymotechnique is combined, and whole fermentation process is all less salt state, solves insoluble stench problem in prepared by petis.Method of the present invention fermentation time is short, the petis unique flavor of preparation, nutritious, while also having certain healthcare function.
Description
Technical field
The present invention relates to a kind of method that utilization sea cucumber sexual gland prepares high-quality petis, belong to processing of aquatic products technology neck
Domain.
Background technology
Petis is a kind of traditional flavouring, is raw material by sending out naturally with low value fishes and shrimps or disposal from fishery product processing
Ferment is brewageed and formed, and its flavour is delicious, unique flavor, is the basic flavouring of family of country in Southeast Asia, food and drink and flavoring production.
As the demand both at home and abroad to petis is more and more big, the utilization of marine resources is more and more limited, seeks freshwater aquiculture fish and shellfish
Protein resource be also a developing direction as the raw material that petis is produced,
Shown according to China fisheries yearbook data information, the fish total output of China has reached 26,000,000 tons within 2010.
Fish process is especially in frozen fillet production and minced fillet process, and can typically produce largely include fish-skin, fish-bone, broken
The leftover bits and pieces such as the flesh of fish and fish guts, its weight accounts for the 40-55% of raw material fish.Contain abundant albumen money in these leftover bits and pieces
Source, but at present both at home and abroad mainly using products such as its production fish meal, fishbone dusts, or even also have part directly to be lost as discarded object
Abandon, not only waste of resource, and severe contamination is caused to environment.Therefore in today that petis raw material resources day is becoming tight,
Low-salt fish sauce is produced using abundant fish processing byproduct, the technological innovation of petis manufacturing enterprise can not only be produced and pushed away
Action is used, and also China's development aquatic products comprehensive utilization of resources industrial chain can be played a positive role.
The production of traditional petis typically uses natural fermentating process, and the baste flavour flavor for obtaining preferably, but is present
Production cycle is long, salt content is high and the low deficiency of large-scale production degree, in order to solve the bottleneck problem of industrialized production, people
Heat-preservation fermentation technology, external enzyme and the quick fermentation technology such as the internal organ fermentation technique rich in enzyme and additional bent technology are explored, this
A little methods can largely shorten the production cycle of petis, but resulting petis local flavor is not so good as traditional fermentation process,
And not can solve the stench problem in petis mostly.
Sea cucumber sexual gland is sea cucumber sexual gland clothing, sea cucumber ovum.In Japan, people call sea cucumber sexual gland ovum " sea cucumber ".According to
Modern nutriology analytical proof, sea cucumber sexual gland ovum not only contains same abundant active material, and much treasure with wall of sea cucumber Stichopus japonicus
Your nutrient content is higher, such as polysaccharide, vanadium, nucleic acid, arginine；(β is recklessly also containing extremely abundant sexual gland pigment for sea cucumber sexual gland ovum
Radish element, echinenone, astaxanthin, zeaxanthin, canthaxanthin and some unknown pigments), stichopus japonicus lipid, stichopus japonicus saponin, selenium,
The compositions such as zinc, iron.There is presently no research report and patent application that petis is prepared using sea cucumber sexual gland.
The content of the invention
The technical problems to be solved by the invention are：There is provided a kind of by the use of sea cucumber sexual gland as main fermentation raw material, soon
Fast fermentation prepares less salt, raciness, the method for the high-quality petis without fishy odor.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
The method that the sea cucumber sexual gland Rapid Fermentation that the present invention is provided prepares petis, comprises the following steps：
（1）By the mashing of sea cucumber sexual gland, salt is added in pulping process, add the weight of salt for the 8- of sea cucumber sexual gland weight
15%, 37-40 DEG C ferments 7 days；Protease 100-120U/g is subsequently adding, is hydrolyzed 3-5 days, after enzymolysis terminates, temperature raised and is gone out
Enzyme.Early stage of the present invention adds the protease of external source, and raw material is hydrolyzed first, is that basis, fermentation ends are done in the fermentation in later stage
Afterwards by enzyme-deactivating.Early stage adds the amount of salt to belong to the scope of less salt, and less than the addition of salt in the prior art.
（2）Take wheat bran 15-20 parts, rice bran 9-13 parts, millet 5-8 parts plus 10-13 parts of water is sufficiently mixed, pressurizeed with steamer and steamed
Material 1-1.5h, pressure is 0.2-0.3MPa；The clinker that will be obtained is quickly cooled to 42-45 DEG C, accesses aspergillus oryzae strain and lactic acid
Bacterium strain is each 0.06-0.08 parts, fully mixes thoroughly, and postvaccinal zymogenic sends into step（1）In, the weight for adding zymogenic is step
（1）The 6-9% of middle sea cucumber sexual gland weight, fermentation temperature is 42-45 DEG C, is fermented 40-50 days.
（3）It is step by weight（1）The processing of aquatic products accessory substance of the 10-13% of sea cucumber sexual gland weight presses 1 with soy sauce koji:
The weight ratio of 0.15-0.20 is mixed, then is added the salt of fish guts gross weight 5-8% and stirred, with step（2）In
Fermentate mixes, and 35-37 DEG C ferments 40-50 days, and filtering obtains zymotic fluid.
（4）By step（3）In zymotic fluid add yeast after stir, add parts by weight and the zymotic fluid of yeast
Ratio of weight and number is 0.1-0.3:10,30-35 DEG C ferment 40-50 days.
（5）By step（4）In fermentation temperature be reduced to 20-25 DEG C, fermentation 3-4 month.
（6）To step（5）In zymotic fluid sterilizing, it is filling, obtain finished product.
Preferably, to increase alec oil quality, in step（5）Increase fermentation after-ripening technique afterwards, specifically：In step
（5）15-20 DEG C stands 20-25 days after the completion of fermentation.
Above-mentioned steps（1）Middle protease is papain, trypsase, subtilopeptidase A, cathepsin, stomach
One or more in protease.Preferably, step（1）Middle protease is papain, trypsase and cathepsin
Mixed enzyme, three kinds of ratio of weight and number is 2-5:1-3:4-8.Three kinds of protease synergies, can play the water of maximum
Solution effect.More excellent, the ratio of weight and number of papain, trypsase and cathepsin is 3:2:5.
Preferably, step（3）Middle aquatic products processing byproduct be Optimization of Low Value Fish internal organ or sea cucumber internal organ or oyster internal organ one
Plant or several combinations.Optimization of Low Value Fish of the present invention include Tilapia mossambica, Sardinella aurita, decapterus maruadsi, Pacific round herring, mackerel,
Jowl circle ovatus, scad, Indian mackerel, big first Scad etc..Further, in order to improve the present invention preparation petis quality, step
（3）Middle aquatic products processing byproduct is selected from the mixture of tilapia internal organses, sea cucumber internal organ and oyster internal organ, and the weight ratio of three is 2-
3:1:1。
Step（5）In by " fermentation temperature is reduced to 20-25 DEG C " use gradient cooling mode.Gradient cooling can keep
The fermentation condition of the additional sort of quyi has a slow process for adapting to, it is ensured that ferment effect.Preferably, gradient cooling of the present invention
Mode is specially：Every 1-2 DEG C of temperature reduction in 1 day.
Beneficial effects of the present invention：
The method that sea cucumber sexual gland fermentation of the present invention prepares petis, is a kind of side for preparing high-quality petis
Method, is improved on the basis of traditional petis zymotechnique is combined, and whole fermentation process is all less salt state, using egg
White enzyme hydrolysis fermentation, plus the external source sort of quyi and additional other fish processing byproducts mixed fermentation, the skill of low temperature and long term ferment
Art scheme, solves insoluble stench problem in prepared by petis, and the alec oil quality of preparation is high, unique flavor, nutrition
It is abundant, while also having certain healthcare function.
Specific embodiment
Embodiment 1
The present embodiment is related to a kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis, comprises the following steps：
（1）10 kilograms of sea cucumber sexual glands are beaten, salt is added in pulping process, the weight for adding salt is sea cucumber sexual gland weight
The 8% of amount, 37 DEG C ferment 7 days；Protease 100U/g is subsequently adding, is hydrolyzed 3 days, after enzymolysis terminates, temperature is raised into the enzyme that goes out；Egg
White enzyme is the mixed enzyme of papain, trypsase and cathepsin, and three kinds of ratio of weight and number is 3:2:5.
（2）Take 15 parts of wheat bran, 9 parts of rice bran, 5 parts of millet plus 10 parts of water to be sufficiently mixed, with steamer pressurization steaming 1h, pressure is
0.2MPa；The clinker that will be obtained is quickly cooled to 42 DEG C, accesses aspergillus oryzae strain and each 0.06 part of lactic acid bacteria culturers, fully mixes
Even, postvaccinal zymogenic sends into step（1）In, the weight for adding zymogenic is step（1）The 6% of middle sea cucumber sexual gland weight, fermentation temperature
It is 42 DEG C to spend, and is fermented 40 days.
（3）It is step by weight（1）The sea cucumber internal organ of the 10% of sea cucumber sexual gland weight press 1 with soy sauce koji:0.15 weight ratio
Mixed, then added the salt of fish guts gross weight 5% and stirred, with step（2）In fermentate mixing, 35 DEG C fermentation
40 days, filtering obtained zymotic fluid.
（4）By step（3）In zymotic fluid add yeast after stir, add parts by weight and the zymotic fluid of yeast
Ratio of weight and number is 0.1:10,30 DEG C ferment 40 days.
（5）By step（4）In fermentation temperature be reduced to 20 DEG C, ferment 3 months；15-20 DEG C of standing 20- after the completion of fermentation
25 days.
（6）To step（5）In zymotic fluid sterilizing, it is filling, obtain finished product.
Step（5）In by " fermentation temperature is reduced to 20 DEG C " use gradient cooling mode, described gradient cooling mode
Specially：Every 2 DEG C of temperature reduction in 1 day.
Embodiment 2
The present embodiment is related to a kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis, comprises the following steps：
（1）10 kilograms of sea cucumber sexual glands are beaten, salt is added in pulping process, the weight for adding salt is sea cucumber sexual gland weight
The 15% of amount, 40 DEG C ferment 7 days；Papain 120U/g is subsequently adding, is hydrolyzed 5 days, after enzymolysis terminates, temperature raised and is gone out
Enzyme.
（2）Take 20 parts of wheat bran, 13 parts of rice bran, 8 parts of millet plus 13 parts of water to be sufficiently mixed, with steamer pressurization steaming 1.5h, pressure
Power is 0.3MPa；The clinker that will be obtained is quickly cooled to 45 DEG C, accesses aspergillus oryzae strain and each 0.08 part of lactic acid bacteria culturers, fully
Mix thoroughly, postvaccinal zymogenic sends into step（1）In, the weight for adding zymogenic is step（1）The 9% of middle sea cucumber sexual gland weight, fermentation
Temperature is 45 DEG C, is fermented 50 days.
（3）It is step by weight（1）The aquatic products processing accessory substance of the 13% of sea cucumber sexual gland weight presses 1 with soy sauce koji:0.20
Weight ratio is mixed, then is added the salt of fish guts gross weight 8% and stirred, with step（2）In fermentate mixing, 37
DEG C fermentation 50 days, filtering, obtain zymotic fluid.
Aquatic products processing accessory substance is selected from the mixture of tilapia internal organses, sea cucumber internal organ and oyster internal organ, the weight ratio of three
It is 3:1:1.
（4）By step（3）In zymotic fluid add yeast after stir, add parts by weight and the zymotic fluid of yeast
Ratio of weight and number is 0.3:10,35 DEG C ferment 50 days.
（5）By step（4）In fermentation temperature be reduced to 25 DEG C, ferment 4 months.
（6）To step（5）In zymotic fluid sterilizing, it is filling, obtain finished product.
Step（5）In by " fermentation temperature is reduced to 25 DEG C " use gradient cooling mode.Described gradient cooling mode
Specially：Every 1-2 DEG C of temperature reduction in 1 day.
Quality Detection is carried out to petis obtained in above-described embodiment 1-2, alec oil quality of the invention is as follows：
（1）Outward appearance：Supernatant liquid；
（2）Color and luster：Amber or brownish red；
（3）Local flavor：Strong ferment fragrance, without any bad smell；
（4）Mouthfeel：Tasty mouthfeel, soft, full, rear taste is mellow, ooze that to prolong sense strong；
（5）Technical indicator：
Amino-acid nitrogen (g/100ml) >=4.2；
Salinity（g/100ml）≤15.0；
VBN (mg/100ml) >=206；
Nitrite (mg/L)≤2；
By These parameters as can be seen that the petis for preparing of the preparation method that the present invention is provided is better than at present on the market
The above, is only presently preferred embodiments of the present invention, is not the limitation for making other forms to the present invention, is appointed
What those skilled in the art changed possibly also with the technology contents of the disclosure above or be modified as equivalent variations etc.
Effect embodiment.But it is every without departing from technical solution of the present invention content, according to technical spirit of the invention to above example institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection domain of technical solution of the present invention.
Claims (9)
1. a kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis, it is characterised in that comprise the following steps：
（1）By the mashing of sea cucumber sexual gland, salt is added in pulping process, adds the weight of salt for the 8-15% of sea cucumber sexual gland weight,
37-40 DEG C ferments 7 days；Protease 100-120U/g is subsequently adding, is hydrolyzed 3-5 days, after enzymolysis terminates, temperature is raised into the enzyme that goes out；
（2）Take wheat bran 15-20 parts, rice bran 9-13 parts, millet 5-8 parts plus 10-13 parts of water is sufficiently mixed, with steamer pressurization steaming 1-
1.5h, pressure is 0.2-0.3MPa；The clinker that will be obtained is quickly cooled to 42-45 DEG C, accesses aspergillus oryzae strain and lactic acid bacteria bacterium
Plant each 0.06-0.08 parts, fully mix thoroughly, postvaccinal zymogenic sends into step（1）In, the weight for adding zymogenic is step（1）In
The 6-9% of sea cucumber sexual gland weight, fermentation temperature is 42-45 DEG C, is fermented 40-50 days；
（3）It is step by weight（1）The aquatic products processing accessory substance of the 10-13% of sea cucumber sexual gland weight presses 1 with soy sauce koji:0.15-
0.20 weight ratio is mixed, then is added the salt of aquatic products processing accessory substance gross weight 5-8% and stirred, with step（2）In
Fermentate mixing, 35-37 DEG C ferment 40-50 days, filter, obtain zymotic fluid；
（4）By step（3）In zymotic fluid add yeast after stir, add the weight of parts by weight and the zymotic fluid of yeast
Portion rate is 0.1-0.3:10,30-35 DEG C ferment 40-50 days；
（5）By step（4）In fermentation temperature be reduced to 20-25 DEG C, fermentation 3-4 month；
（6）To step（5）In zymotic fluid sterilizing, it is filling, obtain finished product.
2. the method that sea cucumber sexual gland Rapid Fermentation according to claim 1 prepares petis, it is characterised in that in step
（5）Increase fermentation after-ripening technique afterwards, specifically：In step（5）15-20 DEG C stands 20-25 days after the completion of fermentation.
3. the method that sea cucumber sexual gland Rapid Fermentation according to claim 1 prepares petis, it is characterised in that step（1）
Middle protease is the one kind or many in papain, trypsase, subtilopeptidase A, cathepsin, pepsin
Kind.
4. the method that sea cucumber sexual gland Rapid Fermentation according to claim 3 prepares petis, it is characterised in that step（1）
Middle protease is the mixed enzyme of papain, trypsase and cathepsin, and three kinds of ratio of weight and number is 2-5:1-3:
4-8。
5. the method that sea cucumber sexual gland Rapid Fermentation according to claim 4 prepares petis, it is characterised in that Papain
The ratio of weight and number of enzyme, trypsase and cathepsin is 3:2:5.
6. the method that sea cucumber sexual gland Rapid Fermentation according to claim 1 prepares petis, it is characterised in that step（3）
Middle aquatic products processing byproduct is the combination of one or more in the internal organ of Optimization of Low Value Fish, sea cucumber internal organ or oyster internal organ；Described
Optimization of Low Value Fish includes Tilapia mossambica, Sardinella aurita, decapterus maruadsi, Pacific round herring, mackerel, jowl circle ovatus, scad, Indian mackerel, big first Scad.
7. the method that sea cucumber sexual gland Rapid Fermentation according to claim 6 prepares petis, it is characterised in that step（3）
Middle aquatic products processing byproduct is tilapia internal organses, sea cucumber internal organ and oyster internal organ mixture, and the weight ratio of three is 2-3:1:1.
8. the method that sea cucumber sexual gland Rapid Fermentation according to claim 1 prepares petis, it is characterised in that by step
（5）In by " fermentation temperature is reduced to 20-25 DEG C " use gradient cooling mode.
9. the method that sea cucumber sexual gland Rapid Fermentation according to claim 8 prepares petis, it is characterised in that described ladder
Degree cooling method is specially：Every 1-2 DEG C of temperature reduction in 1 day.
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