CN105639044A - Edible euphausia superba proteolipid compound and processing method thereof - Google Patents
Edible euphausia superba proteolipid compound and processing method thereof Download PDFInfo
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- CN105639044A CN105639044A CN201610045458.8A CN201610045458A CN105639044A CN 105639044 A CN105639044 A CN 105639044A CN 201610045458 A CN201610045458 A CN 201610045458A CN 105639044 A CN105639044 A CN 105639044A
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- 102000016202 Proteolipids Human genes 0.000 title claims abstract description 29
- 108010010974 Proteolipids Proteins 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 150000001875 compounds Chemical class 0.000 title claims abstract description 8
- 241000239370 Euphausia superba Species 0.000 title abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 13
- 239000002244 precipitate Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 241000239366 Euphausiacea Species 0.000 claims description 101
- 238000000034 method Methods 0.000 claims description 41
- 238000005119 centrifugation Methods 0.000 claims description 19
- 238000010257 thawing Methods 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 11
- 230000002940 repellent Effects 0.000 claims description 11
- 239000005871 repellent Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 230000015556 catabolic process Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 4
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 abstract description 22
- 229910052731 fluorine Inorganic materials 0.000 abstract description 22
- 239000011737 fluorine Substances 0.000 abstract description 22
- 238000012545 processing Methods 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000007781 pre-processing Methods 0.000 abstract 3
- 239000013049 sediment Substances 0.000 abstract 2
- 238000000926 separation method Methods 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 241000238557 Decapoda Species 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000058338 Macrobrachium nipponense Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 206010005963 Bone formation increased Diseases 0.000 description 1
- 206010051326 Ligament calcification Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000238040 Panulirus Species 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 208000000875 Spinal Curvatures Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 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
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940106134 krill oil Drugs 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an edible euphausia superba proteolipid compound and a processing method thereof. The processing method comprises the following steps: 1, conducting pre-processing on euphausia superba raw materials, so that euphausia superba pre-processing materials are obtained; 2, conducting superfine pulverization on the euphausia superba pre-processing materials, so that euphausia superba pulp is obtained; 3, conducting controlled enzymolysis on the euphausia superba pulp; 4, conducting high temperature processing on mixed materials obtained after enzymolysis, so that enzyme is deactivated; 5, conducting centrifugal separation on a mixture obtained after enzyme deactivation, so that an enzymolysis solution and sediment are obtained; 6, emulsifying the enzymolysis solution; 7, conducting demulsification on the emulsified enzymolysis solution, and conducting further centrifugal separation, so that precipitate is obtained; 8, mixing the sediment obtained in step 5 with the precipitate obtained in step 7, so that mixed materials are obtained; 9, conducting low temperature drying on the mixed materials obtained in step 8. The edible euphausia superba proteolipid compound and the processing method thereof have the advantages that a euphausia superba processed food which is low in fluorine content, good in flavor and good in mouthfeel is provided.
Description
Technical field
The present invention relates to the field of pelagic organisms resource higher value application, specifically a kind of edibility Antarctic krill proteolipid complex and processing method thereof.
Background technology
Antarctic krill is the single living resources that on the earth, quantity is maximum, and biological total amount is about 6.5-10 hundred million tons, the animal proteinum storehouse that to be referred to as on the earth last, has huge industrial raw materials and medicines and health protection exploitation prospect. Containing abundant albumen and lipid in Antarctic krill body, Biomass and abundant nutritive value that Antarctic krill is huge make its great developing and utilizingpotentiality. 1979, Norway scholar Soevik found that the high fluorine of Antarctic krill is abnormal first, and this limits the development of Antarctic krill industry to a certain extent, therefore caused the very big concern of countries in the world. Antarctic krill has the characteristic of enrichment fluorine, and after testing (in Oil repellent total in dry weight), the Oil repellent of its whole shrimp is up to 2400mg/kg, cephalothorax 4260mg/kg, Crusta Penaeus seu Panulirus 3300mg/kg, muscle 570mg/kg; Human body needs to take in a certain amount of fluorine, to promote skeleton development, and prevention decayed tooth; But excess intake, easily makes skeleton density too high, bone brittleness, so cause arthralgia, ligament calcification, hyperosteogeny, handicapped etc., the serious spinal curvature that also can cause even is paralysed. The high Oil repellent of Antarctic krill, becomes " bottleneck " of its exploitation.
There is research institution that the fluorine in Antarctic krill shrimp meal adopts chemistry-ultrasonic-leaching technology step by step carried out morphological analysis, obtain the occurrence patterns of fluorine in euphausia superba powder and can be divided into water-soluble state fluorine, exchangeable species fluorine, oxidation state fluorine, organic bound state fluorine and residual form fluorine, account for the 15.7% of total fluorine, 17.1%, 31.7%, 21.5% and 14.0% respectively, total Oil repellent is 2518.6mg/kg, and each form Oil repellent order is: oxidation state fluorine > organic bound state fluorine > water-soluble state fluorine > residual form fluorine. The current Antarctic krill defluorinate mode adopting shelling and pickling, alkali cleaning more, the method majority of pickling and alkali cleaning only rests on the scientific experiment stage, does not use in actual production;Shelling is current most common method in commercial production, but the method shelled for fresh Antarctic krill is comparatively practical, the krill product processing that freezing Antarctic krill is raw material finds, krill is after death, fluorine in shell can permeate in krill meat, only by its husking is difficult to effective elimination of fluorine.
At present, euphausia superba powder is the main processing and utilization form of Antarctic krill. Euphausia superba powder in aquaculture feed as aquatic product protein quality raw materials, on the other hand, health food antarctic krill oil produce in as primary raw material. Owing to Antarctic krill shrimp meal does not remove the technical process of fluorine in the course of processing, the krill meal that processing obtains can not use as food; The Antarctic krill Macrobrachium nipponensis of the Antarctic krill product that can directly eat at present mainly shelling, Antarctic krill Macrobrachium nipponensis is frozen form, needing to carry out secondary operations just edible, form processing is comparatively primary, brings certain difficulty to the popularization of Antarctic krill product; Some Enterprises is had to become euphausia superba powder by the Antarctic krill Raw material processing shelled, as the Antarctic krill product that can directly eat, but due to its powdery, moisture is low, weak flavor, salt content are high characteristic, cause that its mouthfeel is poor, market acceptance is relatively low. Therefore, a kind of Antarctic krill processed goods having low fluorine content, raciness, mouthfeel good has market prospect very much.
Summary of the invention
The invention provides a kind of edibility Antarctic krill proteolipid complex and processing method thereof, Antarctic krill can be processed into the high quality Antarctic krill product that can directly eat by the method, and product has the advantages that low fluorine content, raciness, mouthfeel are good; Product forms rational krill albumen rich in omega-3 polyunsaturated fatty acids and the aminoacid of phosphatide type, provides new processing technique for Antarctic krill as food resource exploitation.
The processing method that the invention provides a kind of edibility Antarctic krill proteolipid complex, comprises the following steps:
The first step, krill raw material pretreatment, obtain krill pretreatment material;
Second step, carries out micronizing by krill pretreatment material, obtains Antarctic krill slurry;
3rd step, is controlled enzymolysis by krill Antarctic krill slurry;
4th step, carries out high-temperature process by the mixed material after enzymolysis, makes enzyme-deactivating;
5th step, is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation;
6th step, by enzymolysis solution emulsifying;
7th step, carries out breakdown of emulsion by the enzymolysis solution of emulsifying, and further centrifugation goes out precipitate;
8th step, the precipitate mixing that the precipitation obtained in the 5th step and the 7th step are obtained, obtain mixed material;
9th step, carries out cold drying by the mixed material obtained in the 8th step;
Tenth step, packs dry Antarctic krill proteolipid complex.
Preferably, in the described first step, krill raw material pretreatment includes the defrosting fishing for the cleaning of krill, land freezing krill on ship, and meat is adopted in shelling; Water for cleaning temperature range is between 4��8 DEG C, and land thaws and adopts microwave thawing method, and after defrosting, temperature is below 10 DEG C.
Preferably, in described second step, krill micronizing adopts soybean dietary fiber equipment or colloid mill, and the krill after pulverizing starched the standard screen cloth of 40 orders.
Preferably, in described 3rd step, the protease that controlled enzymatic hydrolysis adopts is compound protease, and hydrolysis temperature is 10��60 DEG C, and enzymolysis time is 30��90min, and enzymolysis process need to be stirred.
Preferably, in described 4th step, the temperature of high-temperature process is 80��95 DEG C, and the process time is 10��15min.
Preferably, in described 5th step, the centrifugal force that centrifugation adopts ranges for 60 �� g��100 �� g, centrifugation time 3��8 minutes.
Preferably, in described 6th step, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 100��200bar; In described 7th step, adopting the method regulating ph value to carry out breakdown of emulsion, ph value adjusts to 4.0��5.0; The centrifugal force that centrifugation adopts ranges for 3500 �� g��4500 �� g, centrifugation time 8��15 minutes;
Preferably, in described 9th step, dry employing low-temperature negative-pressure dries, baking temperature��80 DEG C, pressure��0.6MPa.
Present invention also offers a kind of edibility Antarctic krill proteolipid complex, prepare according to above-mentioned processing method; Its concrete processing method is:
The first step, if with freezing krill for raw material, being thawed by freezing krill raw material, adopts microwave thawing method, and after defrosting, temperature is below 10 DEG C, cleans after defrosting; If with fresh krill raw material, being made directly cleaning, water for cleaning temperature range is between 4��8 DEG C; Krill hulling machine is carried out shelling after completing and adopts meat by defrosting;
Second step, pulverizes meat for the krill of collection soybean dietary fiber equipment or colloid mill, and the Antarctic krill after pulverizing was starched the standard screen of 40 orders and filtered;
3rd step, adds compound protease by Antarctic krill slurry and is controlled enzymolysis, and hydrolysis temperature is 10��60 DEG C, and enzymolysis time is 30��90min, and enzymolysis process need to be stirred;
4th step, carries out high-temperature process by the mixed material after enzymolysis, makes enzyme-deactivating, and temperature is 80��95 DEG C, and the process time is 10��15min;
5th step, is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation; The centrifugal force that centrifugation adopts ranges for 60 �� g��100 �� g, centrifugation time 3��8 minutes;
6th step, by enzymolysis solution emulsifying, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 100��200bar;
7th step, adopts the method regulating pH value to carry out breakdown of emulsion, and pH value adjusts to 4.0��5.0; The centrifugal force that centrifugation adopts ranges for 3500 �� g��4500 �� g, centrifugation time 8��15 minutes;
8th step, the precipitate mixing that the precipitation obtained in the 5th step and the 7th step are obtained, obtain mixed material;
9th step, carries out cold drying by the mixed material obtained in the 8th step; Dry employing low-temperature negative-pressure dries, baking temperature��80 DEG C, pressure��0.6MPa;
Tenth step, packs dry Antarctic krill proteolipid complex.
The present invention provides and additionally provides a kind of edibility Antarctic krill proteolipid complex, its butt fat content >=35%, Oil repellent��5ppm, trimethyloxamine content��5mg/100g.
The processing method of a kind of edibility Antarctic krill proteolipid complex provided by the invention, the method passes through the series of process operation of shelling, enzymolysis, homogenizing, centrifugation, and the Oil repellent in Antarctic krill body is reduced to safety range; Meanwhile, by controlled enzymatic hydrolysis, albumen is carried out appropriateness degraded, be more conducive to absorption of human body; Adopt the mode adjusting pH value that the emulsion after once centrifugal is carried out breakdown of emulsion sedimentation, further increase the response rate of protein and lipid; The method can be substantially reduced the Oil repellent in Antarctic krill body, ensure that the high-recovery of krill albumen and lipid simultaneously.
A kind of edibility Antarctic krill proteolipid complex provided by the invention, this complex have employed the processing technique of gentleness, farthest remaining the bioactive ingredients such as the astaxanthin in Antarctic krill body, lipid in the whole course of processing, color and luster is bronzing, has the local flavor of fresh shrimp.
It is an advantage of the current invention that: Antarctic krill can be processed into the high quality Antarctic krill product that can directly eat by the method, product has the advantages that low fluorine content, raciness, mouthfeel are good; Product forms rational krill albumen rich in omega-3 polyunsaturated fatty acids and the aminoacid of phosphatide type, provides new processing technique for Antarctic krill as food resource exploitation.
Accompanying drawing explanation
Fig. 1 is the process route view of the present invention
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is further described.
Embodiment 1
A kind of processing method of edibility Antarctic krill proteolipid complex, step is as follows:
The first step, if with freezing krill for raw material, being thawed by freezing krill raw material, adopts microwave thawing method, and after defrosting, temperature is at 6 DEG C, cleans after defrosting; Water for cleaning temperature 4 DEG C; Krill hulling machine is carried out shelling after completing and adopts meat by defrosting;
Second step, pulverizes meat for the krill of collection soybean dietary fiber equipment or colloid mill, and the Antarctic krill after pulverizing was starched the standard screen of 40 orders and filtered;
3rd step, adds compound protease by Antarctic krill slurry and is controlled enzymolysis, and hydrolysis temperature is 45 DEG C, and enzymolysis time is 60min, and enzymolysis process need to be stirred;
4th step, carries out high-temperature process by the mixed material after enzymolysis, makes enzyme-deactivating, and temperature is 90 DEG C, and the process time is 15min;
5th step, is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation; The centrifugal force that centrifugation adopts is 100 �� g, time 5min;
6th step, by enzymolysis solution emulsifying, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 100bar;
7th step, adopts the method regulating pH value to carry out breakdown of emulsion, and pH value adjusts to 4.5; The centrifugal force that centrifugation adopts is 3500 �� g, time 10min;
8th step, the precipitate mixing that the precipitation obtained in the 5th step and the 7th step are obtained, obtain mixed material;
9th step, carries out cold drying by the mixed material obtained in the 8th step; Dry employing low-temperature negative-pressure dries, baking temperature 80 DEG C, and pressure is 0.6MPa;
Tenth step, packs dry Antarctic krill proteolipid complex.
A kind of edibility Antarctic krill proteolipid complex that the method obtains, its quality index is as follows:
| Project | Index |
| Thick protein | 40.1% |
| Crude fat | 43.5% |
| Moisture | 3.6% |
| Trimethyloxamine content | 4.6mg/100g |
| Oil repellent | 20.5ppm |
| Butt fat content | 45.1% |
Embodiment 2
Taking freezing Antarctic krill 10kg, adopt microwave thawing method, after defrosting, temperature is at 6 DEG C, is carried out with the clear water of 6 DEG C after defrosting; Cleaning carries out shelling with hulling machine after completing and adopts meat; The meat bore dia of adopting of meat cylinder adopted by hulling machine is 2mm; Meat for the krill of collection soybean dietary fiber equipment or colloid mill being pulverized, the Antarctic krill after pulverizing was starched the standard screen of 40 orders and was filtered; Antarctic krill slurry being added compound protease and is controlled enzymolysis, hydrolysis temperature is 55 DEG C, and enzymolysis time is 30min, and enzymolysis process need to be stirred; Mixed material after enzymolysis being carried out high-temperature process, makes enzyme-deactivating, temperature is 85 DEG C, and the process time is 15min; It is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation; The centrifugal force that centrifugation adopts ranges for 100 �� g, time 5min; By enzymolysis solution emulsifying, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 200bar; Regulate enzymolysis solution pH value to 4.0��5.0;The centrifugal force that centrifugation adopts is 3500 �� g, time 10min; The precipitate mixing centrifugal for the first time precipitation obtained and second time obtained, obtains mixed material; Mixed material is carried out cold drying; Dry employing low-temperature negative-pressure dries, baking temperature 75 DEG C, pressure 0.6MPa; Dry Antarctic krill proteolipid complex is packed.
A kind of edibility Antarctic krill proteolipid complex that said method obtains, the quality index of shrimp meal is as follows:
| Project | Index |
| Thick protein | 43.7% |
| Crude fat | 45.6% |
| Moisture | 4.4% |
| Trimethyloxamine content | 3.9mg/100g |
| Oil repellent | 16.1ppm |
| Butt fat content | 47.7% |
For general technical staff of the technical field of the invention; without departing from the inventive concept of the premise; its framework form can be flexible and changeable, simply makes some simple deduction or replace, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted claims.
Claims (10)
1. the processing method of an edibility Antarctic krill proteolipid complex, it is characterised in that comprise the following steps:
The first step, krill raw material pretreatment, obtain krill pretreatment material;
Second step, carries out micronizing by krill pretreatment material, obtains Antarctic krill slurry;
3rd step, is controlled enzymolysis by krill Antarctic krill slurry;
4th step, carries out high-temperature process by the mixed material after enzymolysis, makes enzyme-deactivating;
5th step, is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation;
6th step, by enzymolysis solution emulsifying;
7th step, carries out breakdown of emulsion by the enzymolysis solution of emulsifying, and further centrifugation goes out precipitate;
8th step, the precipitate mixing that the precipitation obtained in the 5th step and the 7th step are obtained, obtain mixed material;
9th step, carries out cold drying by the mixed material obtained in the 8th step;
Tenth step, packs dry Antarctic krill proteolipid complex.
2. edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in the described first step, krill raw material pretreatment includes the defrosting fishing for the cleaning of krill, land freezing krill on ship, and meat is adopted in shelling; Water for cleaning temperature range is between 4��8 DEG C, and land thaws and adopts microwave thawing method, and after defrosting, temperature is below 10 DEG C.
3. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described second step, krill micronizing adopts soybean dietary fiber equipment or colloid mill, and the krill after pulverizing starched the standard screen cloth of 40 orders.
4. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterized in that: in described 3rd step, the protease that controlled enzymatic hydrolysis adopts is compound protease, and hydrolysis temperature is 10��60 DEG C, enzymolysis time is 30��90min, and enzymolysis process need to be stirred.
5. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 4th step, the temperature of high-temperature process is 80��95 DEG C, and the process time is 10��15min.
6. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 5th step, the centrifugal force that centrifugation adopts ranges for 60 �� g��100 �� g, centrifugation time 3��8 minutes.
7. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 6th step, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 100��200bar;In described 7th step, adopting the method regulating ph value to carry out breakdown of emulsion, ph value adjusts to 4.0��5.0, and the centrifugal force that centrifugation adopts ranges for 3500 �� g��4500 �� g, centrifugation time 8��15 minutes.
8. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 9th step, dry employing low-temperature negative-pressure dries, baking temperature��80 DEG C, pressure��0.6MPa.
9. an edibility Antarctic krill proteolipid complex, it is characterised in that: prepare according to any one method in claim 1 to 8.
10. edibility Antarctic krill proteolipid complex according to claim 9, it is characterised in that: its butt fat content >=35%, Oil repellent��25ppm, trimethyloxamine content��5mg/100g.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045458.8A CN105639044A (en) | 2016-01-22 | 2016-01-22 | Edible euphausia superba proteolipid compound and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713704A (en) * | 2018-06-09 | 2018-10-30 | 浙江亿丰海洋生物制品有限公司 | A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry |
| CN110754562A (en) * | 2019-09-04 | 2020-02-07 | 浙江海洋大学 | Extraction method of euphausia superba protein |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101768507A (en) * | 2010-01-18 | 2010-07-07 | 广西南宁百洋饲料集团有限公司 | Method for extracting crude fish oil in leftovers of tilapia |
| CN103238723A (en) * | 2012-02-10 | 2013-08-14 | 上海市水产研究所 | Preparation method of low-fluorine euphausia superb hydrolyzed protein powder |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101768507A (en) * | 2010-01-18 | 2010-07-07 | 广西南宁百洋饲料集团有限公司 | Method for extracting crude fish oil in leftovers of tilapia |
| CN103238723A (en) * | 2012-02-10 | 2013-08-14 | 上海市水产研究所 | Preparation method of low-fluorine euphausia superb hydrolyzed protein powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713704A (en) * | 2018-06-09 | 2018-10-30 | 浙江亿丰海洋生物制品有限公司 | A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry |
| CN110754562A (en) * | 2019-09-04 | 2020-02-07 | 浙江海洋大学 | Extraction method of euphausia superba protein |
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