CN105200109B - A kind of prawn head fermentation process - Google Patents
A kind of prawn head fermentation process Download PDFInfo
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- CN105200109B CN105200109B CN201510646308.8A CN201510646308A CN105200109B CN 105200109 B CN105200109 B CN 105200109B CN 201510646308 A CN201510646308 A CN 201510646308A CN 105200109 B CN105200109 B CN 105200109B
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Abstract
It is an object of the invention to provide a kind of prawn head fermentation process, the present invention uses first regulation pH isothermal holding prawn head homogenate, the method for recycling streptococcus thermophilus and Lactobacillus plantarum fermentation to process prawn head.Need not prawn head former state sterilizing before fermentation and isothermal holding, the most both saved production cost, the active ingredient loss in prawn head can be reduced again.Meanwhile, before fermentation, prawn head homogenate is adjusted the insulation operation of pH and a period of time, can significantly improve deproteinizing rate and the salt rejection rate of prawn head after process.Utilize streptococcus thermophilus and Lactobacillus plantarum synergic fermentation, higher deproteinizing rate, salt rejection rate and free astaxanthin content can be realized, be effectively increased extraction efficiency and the quality of protein, chitin and free astaxanthin.Processing procedure technique of the present invention is simple, saves the energy, product quality and yield height, has good application value, it is convenient to be used for producing the every field such as flavoring agent, hydrolyzed protein goods, functional food and health product.
Description
Technical field
The invention belongs to aquatic products waste material manufacture field, be specifically related to a kind of prawn head fermentation process.
Background technology
Along with developing rapidly of culture fishery and Marine Fishing Industry, the annual production of China prawn has reached million
More than Dun.China is to shrimp products mainly based on outlet, and exported product is based on shrimp without a head (peeled shrimp),
The course of processing of prawn can produce substantial amounts of prawn head by-product.Prawn prawn head contains rich in protein, first
The compositions such as shell element, astaxanthin, mineral and enzyme, are the biomass resources of a kind of preciousness.The most scientifically open
Send out prawn processing byproduct, it is carried out higher value application, has great importance.
Prawn prawn head is in addition to being used to produce feedstuff the most both at home and abroad, is mainly used in the processing of chitin.
But the processing mode of current domestic chitin is mainly chemical method, and the course of processing need to consume the soda acid of high concentration
Being used for carrying out calcareous and protein removing, the generation of a large amount of acid-base waste fluids easily causes environmental pollution, and
Protein in prawn head, astaxanthin and the effective ingredient such as calcareous are not the most fully used and are abandoned.Domestic
Also there is research and utilization protease to hydrolyze prawn head outward, the albumen that removing is attached on chitin, shrimp of simultaneously rupturing
Blue or green element and the combination of albumen, thus improve the extraction ratio of three simultaneously.Although enzymatic isolation method avoids the examination of a large amount of alkali
The use of agent, but the enzyme preparation cost of commercialization is the highest, also limit the application of its heavy industrialization.
Also there is the research utilizing microbe fermentation method to process prawn head present stage.Such as publication number CN101579132A
The invention of invention and publication number CN102119759A carry out albumen and calcareous de-by lactic acid bacteria fermentation
Remove, in order to extract prawn head protein and chitin.But owing to lactic acid bacteria protease production is relatively low, cause sending out
The ferment cycle is longer, have impact on the treatment effeciency of prawn head, and the astaxanthin in the non-prawn head of this research is carried out back simultaneously
Receive purification, cause the waste of this precious resources.The chitin obtained after fermentation also needs to carry out acidolysis or oxygen
Change desolventing technology, will also result in problem of environmental pollution.It addition, publication number CN101579037A and publication number
The invention of CN101215595A uses the bacterial strain Bacillus natto and adjacent pseudomonas bacillus pair that protease production is high respectively
Prawn head carries out fermentation process, and the highly active protein enzyme produced in available sweat carries out chitin and combines egg
White removing processes.But both fermentation process are all carried out under partial neutral environment, it is impossible to simultaneously to chitin
Carry out decalcification process, cause the chitin quality obtained relatively low, it is still desirable to use the acid of high concentration further
Alkali processes, and cannot solve pollution problem equally.Simultaneously as astaxanthin is mainly with astaxanthin ester in prawn head
Form exists, and current processing mode can only obtain astaxanthin ester after extracting, almost without free astaxanthin,
Extraction for utilizing fermentation process to carry out free astaxanthin is prepared present stage and is had no research report.
From this, the research that present stage processes prawn head all still has several drawbacks, need to develop new the most complete
The processing method in face, to realize the efficient of prawn head active substance (protein, chitin and free astaxanthin)
Rate, high-quality, low cost, free of contamination extraction comprehensive utilization.
Summary of the invention
It is an object of the invention to provide a kind of prawn head fermentation process, i.e. a kind of extraction protein, first from prawn head
Shell element and the method for free astaxanthin isoreactivity material, thus make up the deficiencies in the prior art.
The method of the present invention, comprises the following steps that
1) serosity is made in the pulverizing that added water by prawn head；Regulation prawn head serosity pH is 5-6, and is existed by prawn head serosity
50-60 DEG C of isothermal holding；
2) streptococcus thermophilus and the Lactobacillus plantarum of inoculating amplification culture in the prawn head serosity of isothermal holding are carried out
Fermentation；
3) being centrifuged by prawn head fermentation liquid, supernatant fraction carries out being spray-dried to obtain shrimp albumen powder；
4) prawn head fermentation liquid solid portion ethanol extraction, obtains the astaxanthin oil containing free astaxanthin；
5) after ethanol extraction, remaining solid portion dries to obtain chitin；
Wherein step 1) in the solid-liquid ratio of serosity be 1:3-5；
Step 1) in isothermal holding time of prawn head serosity be 2-5h；
Step 2) in, it is 10-20% that prawn head serosity is first diluted with water to prawn head mass fraction, and fermentation temperature is
30-35 DEG C, time 12-72h, can be with obstructed oxygen or stirring in sweat.
Above-mentioned steps 4) in Astaxanthin extraction step be: prawn head fermentation after solid portion ethanol with solid-to-liquid ratio
1:3-7 soaks prawn head 0.5-10h, centrifugation at 10-60 DEG C；Repeat the above steps 2-6 time, amalgamation liquid
Body portion obtains Astaxanthin extraction liquid.
Above-mentioned steps 5) in the drying condition of chitin be: temperature 50-70 DEG C, time 3-5h.
The present invention uses streptococcus thermophilus and Lactobacillus plantarum fermentation prawn head, both belongs to probiotic bacteria, utilizes
Its fermentation prawn head can ensure the biological safety of product.Need not prawn head former state before fermentation and isothermal holding go out
Bacterium, had the most both saved production cost, can reduce again the active ingredient loss in prawn head.Meanwhile, sending out
Before ferment, prawn head homogenate is adjusted the insulation operation of pH and a period of time, can significantly improve shrimp after process
The deproteinizing rate of head and salt rejection rate, improve free astaxanthin, protein and the quality of chitin and extraction ratio.
By double cooperative fermentations, most astaxanthin ester can be converted into free astaxanthin.This technology is not required to
Added proteins enzyme and lipase, it also avoid the use of a large amount of soda acid, and fermentation liquid shrimp is aromatic strongly fragrant, without bad smell
With bitter taste, the free astaxanthin of extraction and chitin yield are high, quality better, it is convenient to be used for producing tune
The every field such as taste product, hydrolyzed protein goods, functional food and health product.
Detailed description of the invention
The present invention utilizes the pH of first regulation prawn head homogenate to carry out isothermal holding, then carries out double cooperative fermentation
Technology extracts shrimp protein, astaxanthin and chitin from prawn head.The prawn head of above-mentioned use is fresh prawn head, addicted to
Hot streptococcus (Streptococcus thermophilus) and Lactobacillus plantarum (Lactobacillus plantarum)
Can be purchased from China General Microbiological culture presevation administrative center, bacterium numbering is CGMCC 1.2718 He
CGMCC 1.2469.Can also be to obtain from other approach, there is the bacterial strain of same or like metabolic function.
Embodiment 1:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:5 solid-to-liquid ratio, at 55 DEG C, be incubated 5h.To protect
Temperature treatment fluid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp albumen powder.Solid portion uses ethanol with solid-to-liquid ratio
1:6 extracts astaxanthin 45min at 45 DEG C, is centrifuged 20min in 8000r/min afterwards.Retaining liquid part will
Solid portion repeats aforesaid operations 3 times, amalgamation liquid body portion.Residue prawn head residue is dried, obtains chitin
Crude product.Final to measure deproteinizing rate in technique be 39.7%, and salt rejection rate is 22.9%, it is thus achieved that free astaxanthin
Account for the 8% of astaxanthin total amount (astaxanthin ester and free astaxanthin sum total).Result shows, direct prawn head is even
Serosity carries out isothermal holding, it is possible to obtain a certain amount of shrimp albumen powder, chitin crude product and free astaxanthin,
But deproteinizing rate, salt rejection rate and free astaxanthin content are the most relatively low.
Embodiment 2:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:5 solid-to-liquid ratio and regulate pH to 5.5,55 DEG C
Lower insulation 5h.By isothermal holding liquid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp albumen powder.Solid portion makes
Extract astaxanthin 45min with solid-to-liquid ratio 1:6 at 45 DEG C with ethanol, be centrifuged 20min in 8000r/min afterwards.
Retain liquid part and solid portion is repeated aforesaid operations 3 times, amalgamation liquid body portion.Will residue prawn head residue
Dry, obtain chitin crude product.In final mensuration technique, deproteinizing rate is 53.5%, and salt rejection rate is 23.7%.Obtain
The free astaxanthin obtained accounts for the 8% of astaxanthin total amount.Result shows, before isothermal holding, by pH regulator extremely
5.5, deproteinizing rate can be improved, but overall deproteinizing rate, salt rejection rate and free astaxanthin content are the most relatively
Low.
Embodiment 3:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:9 solid-to-liquid ratio, and add 10g glucose.Will
The streptococcus thermophilus liquid strain activating 24h in defatted milk powder culture fluid is inoculated, at 38 DEG C with the ratio of 5%
Fermentation 72h.By fermentation liquid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp albumen powder.Solid portion uses ethanol
Extract astaxanthin 45min with solid-to-liquid ratio 1:6 at 45 DEG C, be centrifuged 20min in 8000r/min afterwards.Retain liquid
Solid portion is repeated aforesaid operations 3 times, amalgamation liquid body portion by polymorphic segment.Residue prawn head residue is dried,
Obtain chitin.In final mensuration technique, deproteinizing rate is 85.1%, and salt rejection rate is 91.2%.The free shrimp obtained
Blue or green element accounts for the 41.5% of astaxanthin total amount.Result shows, by streptococcus thermophilus fermentation, and available higher taking off
Albumen rate and salt rejection rate, but free astaxanthin content is the highest.
Embodiment 4:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:9 solid-to-liquid ratio, and add 10g glucose.Will
The Lactobacillus plantarum liquid strain activating 24h in defatted milk powder culture fluid is inoculated, at 38 DEG C with the ratio of 5%
Fermentation 72h.By fermentation liquid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp albumen powder.Solid portion uses ethanol
Extract astaxanthin 45min with solid-to-liquid ratio 1:6 at 45 DEG C, be centrifuged 20min in 8000r/min afterwards.Retain liquid
Solid portion is repeated aforesaid operations 3 times, amalgamation liquid body portion by polymorphic segment.Residue prawn head residue is dried,
Obtain chitin.In final mensuration technique, deproteinizing rate is 73.6%, and salt rejection rate is 87.5%.The free shrimp obtained
Blue or green element accounts for the 78.2% of astaxanthin total amount.Result shows, utilizes Lactobacillus plantarum to ferment, and free shrimp can be made blue or green
Cellulose content obtains bigger raising, but deproteinizing rate and salt rejection rate are the highest.
Embodiment 5:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:4 solid-to-liquid ratio and regulate pH to 5.5,55 DEG C
Lower insulation 5h.Isothermal holding liquid is added water with 1:1 ratio, liquid streptococcus thermophilus strain will be activated with 5%
Ratio inoculation, 40 DEG C of bottom fermentation 60h.By fermentation liquid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp protein
Powder.Solid portion uses ethanol to extract astaxanthin 45min with solid-to-liquid ratio 1:5 at 45 DEG C, afterwards in 8000r/min
Centrifugal 20min.Retain liquid part and solid portion is repeated aforesaid operations 2 times, amalgamation liquid body portion.Will be surplus
Remaining prawn head residue is dried, and obtains chitin.Finally, measuring deproteinizing rate in technique is 95.7%, and salt rejection rate is
96.1%.The free astaxanthin obtained accounts for the 46.3% of astaxanthin total amount.Result shows, uses and first regulates pH
Isothermal holding, recycling streptococcus thermophilus fermentation processes prawn head, both can carry with high astaxanthin ester and astaxanthin
Extraction ratio, can improve again deproteinizing rate and the salt rejection rate of prawn head, but free astaxanthin content is relatively low.
Embodiment 6:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:4 solid-to-liquid ratio and regulate pH to 5.5,55 DEG C
Lower insulation 5h.Isothermal holding liquid is added water with 1:1 ratio, liquid Lactobacillus plantarum strain will be activated with 5%
Ratio inoculation, 40 DEG C of bottom fermentation 60h.By fermentation liquid sucking filtration.Liquid portion is with being spray-dried to obtain shrimp protein
Powder.Solid portion uses ethanol to extract astaxanthin 45min with solid-to-liquid ratio 1:5 at 45 DEG C, afterwards in 8000r/min
Centrifugal 20min.Retain liquid part and solid portion is repeated aforesaid operations 2 times, amalgamation liquid body portion.Will be surplus
Remaining prawn head residue is dried, and obtains chitin.In final mensuration technique, deproteinizing rate is 82.1%, and salt rejection rate is 89.9%.
The free astaxanthin obtained accounts for the 80.5% of astaxanthin total amount.Result shows, uses first regulation pH isothermal holding,
Recycling Lactobacillus plantarum fermentation process prawn head, can improve free astaxanthin content, but deproteinizing rate is with de-
Salt rate does not reaches perfect condition.
Embodiment 7:
By 10g raw material prawn head coarse pulverization pulping, add water with 1:4 solid-to-liquid ratio and regulate pH to 5.5,55 DEG C
Lower insulation 5h.By isothermal holding liquid with 1:1 ratio add water, respectively by activation streptococcus thermophilus strain and
Lactobacillus plantarum strain is inoculated with the ratio of 5%, 40 DEG C of bottom fermentation 60h.By fermentation liquid sucking filtration.Liquid portion
Demultiplexing is spray-dried to obtain shrimp albumen powder.Solid portion uses ethanol to extract astaxanthin with solid-to-liquid ratio 1:5 at 45 DEG C
45min, is centrifuged 20min in 8000r/min afterwards.Retain liquid part and solid portion is repeated aforesaid operations 2
Secondary, amalgamation liquid body portion.Residue prawn head residue is dried, obtains chitin.Deproteinization in final mensuration technique
Rate is 96.8%, and salt rejection rate is 97.7%, it is thus achieved that free astaxanthin account for the 86.3% of astaxanthin total amount.Result
Show, use first regulation pH isothermal holding, recycling streptococcus thermophilus and Lactobacillus plantarum synergic fermentation to process
Prawn head, both can reach higher deproteinizing rate and salt rejection rate, and can reach again higher free astaxanthin content.
Table 1: Different treatments gained deproteinizing rate, salt rejection rate and free astaxanthin comparision contents
The above results shows, utilizes first regulation pH isothermal holding, then carries out double cooperative fermentation process prawn head,
The method carrying out more merely fermentation process, can realize higher deproteinizing rate, salt rejection rate and free astaxanthin and contain
Amount, is effectively increased extraction efficiency and the quality of protein, chitin and free astaxanthin.The present invention processes
Process is simple, saves the energy, product quality and yield height, has good application value.
Claims (5)
1. a prawn head fermentation process, it is characterised in that described method comprises the following steps that
1) serosity is made in the pulverizing that added water by prawn head；Regulation prawn head serosity pH is 5-6, and is existed by prawn head serosity
50-60 DEG C of row isothermal holding, the isothermal holding time of prawn head serosity is 2-5h；
2) streptococcus thermophilus and the Lactobacillus plantarum of inoculating amplification culture in the prawn head serosity of isothermal holding are carried out
Fermentation；
3) being centrifuged by prawn head fermentation liquid, supernatant fraction carries out being spray-dried to obtain shrimp albumen powder；
4) prawn head fermentation liquid solid portion ethanol extraction, obtains the shrimp sauce containing free astaxanthin；
5) after ethanol extraction, remaining solid portion dries to obtain chitin.
2. the method for claim 1, it is characterised in that described step 1) in the feed liquid of serosity
Ratio is 1:3-5.
3. the method for claim 1, it is characterised in that described step 2) in, prawn head serosity
First being diluted with water to prawn head mass fraction is 10-20%, fermentation temperature 30-45 DEG C, time 12-72h.
4. the method for claim 1, it is characterised in that described step 4) in astaxanthin carry
Take step as follows: after prawn head fermentation, solid portion ethanol soaks prawn head with solid-to-liquid ratio 1:3-7 at 10-60 DEG C
0.5-10h, centrifugation；Repeat the above steps 2-6 time, amalgamation liquid body portion obtains Astaxanthin extraction liquid.
5. the method for claim 1, it is characterised in that described step 5) in the baking of chitin
Dry condition is: temperature 50-70 DEG C, time 3-5h.
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