CN106234752A - A kind of preparation method of instant Hemisalanx egg albumen powder - Google Patents
A kind of preparation method of instant Hemisalanx egg albumen powder Download PDFInfo
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- CN106234752A CN106234752A CN201610591499.7A CN201610591499A CN106234752A CN 106234752 A CN106234752 A CN 106234752A CN 201610591499 A CN201610591499 A CN 201610591499A CN 106234752 A CN106234752 A CN 106234752A
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- hemisalanx
- enzymolysis
- egg albumen
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- 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
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- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the preparation method of a kind of instant Hemisalanx egg albumen powder, with Hemisalanx as raw material, instant Hemisalanx egg albumen powder is prepared through pretreatment of raw material, pulverizing, enzymolysis, enzyme denaturing, centrifugal, eliminating sargassum smell, concentration and drying process with atomizing, wherein Hemisalanx protein hydrolysis degree reaches 49.10%, Hemisalanx protein recovery reaches 98.00%, product color is milky white, easy to carry, without fishlike smell, length storage period, readily soluble easy dispersion, there is functional fish protein powder product, improve the added value of Hemisalanx while providing a kind of health-nutrition food for the mankind.This technique compared with simple, enzymolysis time is short, is suitable to commercial application.The present invention is to developing Hemisalanx further, and expanding its deep processed product kind has actively impact.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of instant Hemisalanx egg albumen powder.
Technical background
Hemisalanx (abbreviation of Salangidae Salangidae), is under the jurisdiction of salmon shape mesh, Salangidae, has 2 subfamilies, 6 genus, closely
20 kinds, survival distribution is in East Asia salt water and fresh water, and China is the area of origin of world Hemisalanx and main areal area, in Eastern China
Coastal waters (including the Yangtze river basin) and each big water system are widely distributed.Hemisalanx is confirmed as a kind of natural " length by international threpsology at present
Longevity food ", therefore have again " long-lived fine work ", the laudatory title of " fish ginseng ".Hemisalanx is of high nutritive value, containing rich in protein, fat, also
There are a small amount of carbohydrate, calcium, phosphorus, ferrum, thiamine, riboflavin, nicotinic acid etc..Hemisalanx have biocycle short, from generation to generation from
Dissipate, reproductivity and the strong advantage of ability of settling down, on coastal waters, Eastern China (including the Yangtze river basin) and each big water system and other places, annual
Amount of fishing quite stable, and colony is big, and catching season is concentrated, and therefore economic worth is high.Hemisalanx is as a kind of globality food
(i.e. internal organs, head, wing does not removes, overall edible), the function that its health preserving lengthens one's life is confirmed by international nutrition educational circles.
At present, the deep processed product of Hemisalanx is less, predominantly air-dries Hemisalanx, Salangid paste, limits the development of Hemisalanx industry.
Therefore, exploitation further to Hemisalanx, expand its deep processed product kind, there is positive meaning.How to provide a kind of nutrition rich
Rich, without fishlike smell, length storage period, readily soluble easy dispersion, there is functional Hemisalanx egg albumen powder product, provide a kind of health for the mankind
The added value improving Hemisalanx while nutraceutical is an important research direction of Hemisalanx industry.
Summary of the invention
It is an object of the invention to: provide a kind of nutritious, without fishlike smell, length storage period, readily soluble easy dispersion, there is merit
The preparation method of the instant Hemisalanx egg albumen powder of energy property.
To achieve these goals, the present invention provides following technical scheme:
The preparation method of a kind of instant Hemisalanx egg albumen powder, specifically comprises the following steps that
(1) pretreatment of raw material: clean 3-4 time with water after Hemisalanx is placed in normal saline immersion 0.4-0.6h；
(2) pulverize: use meat grinder to be rubbed by Hemisalanx, obtain Hemisalanx meat paste, standby；
(3) enzymolysis: add water in Hemisalanx meat paste and protease carries out enzymolysis；
(4) enzyme denaturing: the hydrolyzed solution after enzymolysis is inactivated in 85-95 DEG C of water-bath 25-35min, is subsequently cooled to 40-50 DEG C
After, centrifuging and taking supernatant is standby；
(5) eliminating sargassum smell: supernatant is carried out de-waking up and processes；
(6) concentrate: the supernatant after de-waking up carries out being concentrated in vacuo at 40-50 DEG C to obtain solid content be 30-
The concentrated solution of 40%；
(7) it is spray-dried: the concentrated solution obtained is spray-dried, i.e. obtains instant Hemisalanx egg albumen powder.
Preferably, described Hemisalanx is fresh Hemisalanx or air-dried Hemisalanx.
Preferably, the protease used during step (3) enzymolysis is alkaline protease, and the consumption of alkaline protease is alkalescence egg
White enzyme-to-substrate ratio is for 650-8000u/g；Hydrolysis temperature is 45-65 DEG C；Enzymolysis time is 30-180min；Enzymolysis pH is 7.0-
10.0；The addition of described water be control Hemisalanx meat paste mass concentration be 2.50-30.00%.
Preferably, in step (4), centrifugal condition is as follows: centrifugal speed is 4900-5100r/min, and centrifugation time is 8-
12min。
Preferably, the one or many during fishy-removing-method is yeast powder eliminating sargassum smell, activated carbon eliminating sargassum smell, β-CD eliminating sargassum smell in step (5)
Kind.
Preferably, the inlet temperature being spray-dried in step (7) is 170-185 DEG C, and outlet temperature is 80-85 DEG C.
Preferably, described yeast powder eliminating sargassum smell condition is: yeast powder consumption is 1-9g/L, fermentation time is that 1-3h, pH are
3-7, temperature is 29-41 DEG C；Described activated carbon eliminating sargassum smell condition is: activated carbon dosage is 1.5-2.5g/L, the eliminating sargassum smell time is 20-
60min, temperature are 30-60 DEG C；β-CD eliminating sargassum smell condition is: β-CD addition 1.5-2.5g/L, eliminating sargassum smell time are 20-60min, temperature
Degree is for 55-75 DEG C.
The beneficial effects of the present invention is: the Hemisalanx protein hydrolysis degree of the present invention reaches 49.10%, Hemisalanx protein recovery
Reaching 98.00%, product color is milky white, easy to carry, without fishlike smell, length storage period, readily soluble easy dispersion, provides a kind of for the mankind
The added value of Hemisalanx is improved while health-nutrition food.Enzymolysis Hemisalanx egg albumen powder also can improve product Small Peptides and amino acid whose
Content, more conducively absorption of human body, the least peptide has multiple physiologically active to human body.The Hemisalanx egg albumen powder obtained is except directly eating
With outward, it is alternatively arranged as nutrition enhancer and adds in child or old people food, there is good economic worth and realistic meaning.Should
Technique compared with simple, enzymolysis time is short, is suitable to commercial application.The present invention, to developing Hemisalanx further, expands its deep processed product
Kind, improves the level of comprehensive utilization of fresh-water fishes, thus promotes the raising of fresh-water fishes processing ratio, and then drives marine industry steady
Fixed development, to consolidating aquaculture, promotes that raiser increases income and drive employment also to have actively impact.
Detailed description of the invention
Embodiment 1
The preparation method of a kind of instant Hemisalanx egg albumen powder, specifically comprises the following steps that
(1) pretreatment of raw material: clean 3-4 time with water after fresh Hemisalanx is placed in normal saline immersion 0.4h；
(2) pulverize: use meat grinder to be rubbed by Hemisalanx, obtain Hemisalanx meat paste, standby；
(3) enzymolysis: add water in Hemisalanx meat paste and protease carries out enzymolysis；Wherein, protease is alkaline protease, alkali
The consumption of property protease is basic protein enzyme-to-substrate than for 650-8000u/g；Hydrolysis temperature is 45-65 DEG C；Enzymolysis time is
30-180min；Enzymolysis pH is 7.0-10.0；The addition of described water be control Hemisalanx meat paste mass concentration be 2.50-
30.00%；
(4) enzyme denaturing: the hydrolyzed solution after enzymolysis is inactivated in 85 DEG C of water-baths 25min, after being subsequently cooled to 40 DEG C, centrifuging and taking
Supernatant is standby, and wherein, centrifugal speed is 4900r/min, and centrifugation time is 12min；
(5) eliminating sargassum smell: supernatant is carried out de-waking up and processes；Wherein, fishy-removing-method is yeast powder eliminating sargassum smell, and described yeast powder takes off
Raw meat condition is: yeast powder consumption is 1-9g/L, fermentation time be 1-3h, pH be 3-7, temperature is 29-41 DEG C；
(6) concentrate: carry out the supernatant after de-waking up at 40 DEG C being concentrated in vacuo obtain solid content be 30% dense
Contracting liquid；
(7) it is spray-dried: the concentrated solution obtained is spray-dried, i.e. obtains instant Hemisalanx egg albumen powder, wherein, import
Temperature is 170 DEG C, and outlet temperature is 80 DEG C.
Embodiment 2
The preparation method of a kind of instant Hemisalanx egg albumen powder, specifically comprises the following steps that
(1) pretreatment of raw material: clean 3-4 time with water after fresh Hemisalanx is placed in normal saline immersion 0.5h；
(2) pulverize: use meat grinder to be rubbed by Hemisalanx, obtain Hemisalanx meat paste, standby；
(3) enzymolysis: add water in Hemisalanx meat paste and protease carries out enzymolysis；Wherein, protease is alkaline protease, alkali
The consumption of property protease is basic protein enzyme-to-substrate than for 650-8000u/g；Hydrolysis temperature is 45-65 DEG C；Enzymolysis time is
30-180min；Enzymolysis pH is 7.0-10.0；The addition of described water be control Hemisalanx meat paste mass concentration be 2.50-
30.00%；
(4) enzyme denaturing: the hydrolyzed solution after enzymolysis is inactivated in 90 DEG C of water-baths 30min, after being subsequently cooled to 45 DEG C, centrifuging and taking
Supernatant is standby, and wherein, centrifugal speed is 5000r/min, and centrifugation time is 10min；
(5) eliminating sargassum smell: supernatant is carried out de-waking up and processes；Wherein, fishy-removing-method is initially with yeast powder eliminating sargassum smell, then adopts
With activated carbon eliminating sargassum smell, the most again with β-CD eliminating sargassum smell；
Described yeast powder eliminating sargassum smell condition is: yeast powder consumption is 1-9g/L, fermentation time be 1-3h, pH be 3-7, temperature
For 29-41 DEG C；Described activated carbon eliminating sargassum smell condition is: activated carbon dosage is 1.5-2.5g/L, the eliminating sargassum smell time is 20-60min, temperature
Degree is for 30-60 DEG C；β-CD eliminating sargassum smell condition is: β-CD addition 1.5-2.5g/L, eliminating sargassum smell time is 20-60min, temperature is 55-
75℃。
(6) concentrate: carry out the supernatant after de-waking up at 45 DEG C being concentrated in vacuo obtain solid content be 35% dense
Contracting liquid；
(7) it is spray-dried: the concentrated solution obtained is spray-dried, i.e. obtains instant Hemisalanx egg albumen powder, wherein, import
Temperature is 180 DEG C, and outlet temperature is 82 DEG C.
Embodiment 3
The preparation method of a kind of instant Hemisalanx egg albumen powder, specifically comprises the following steps that
(1) pretreatment of raw material: clean 3-4 time with water after fresh Hemisalanx is placed in normal saline immersion 0.6h；
(2) pulverize: use meat grinder to be rubbed by Hemisalanx, obtain Hemisalanx meat paste, standby；
(3) enzymolysis: add water in Hemisalanx meat paste and protease carries out enzymolysis；Wherein, protease is alkaline protease, alkali
The consumption of property protease is basic protein enzyme-to-substrate than for 650-8000u/g；Hydrolysis temperature is 45-65 DEG C；Enzymolysis time is
30-180min；Enzymolysis pH is 7.0-10.0；The addition of described water be control Hemisalanx meat paste mass concentration be 2.50-
30.00%；
(4) enzyme denaturing: the hydrolyzed solution after enzymolysis is inactivated in 95 DEG C of water-baths 35min, after being subsequently cooled to 50 DEG C, centrifuging and taking
Supernatant is standby, and wherein, centrifugal speed is 5100r/min, and centrifugation time is 8min；
(5) eliminating sargassum smell: supernatant is carried out de-waking up and processes；
Wherein, fishy-removing-method is initially with yeast powder eliminating sargassum smell, then uses activated carbon eliminating sargassum smell；
Described activated carbon eliminating sargassum smell condition is: activated carbon dosage is 1.5-2.5g/L, the eliminating sargassum smell time is 20-60min, temperature
For 30-60 DEG C；β-CD eliminating sargassum smell condition is: β-CD addition 1.5-2.5g/L, eliminating sargassum smell time is 20-60min, temperature is 55-75
℃。
(6) concentrate: carry out the supernatant after de-waking up at 50 DEG C being concentrated in vacuo obtain solid content be 40% dense
Contracting liquid；
(7) it is spray-dried: the concentrated solution obtained is spray-dried, i.e. obtains instant Hemisalanx egg albumen powder, wherein, import
Temperature is 185 DEG C, and outlet temperature is 85 DEG C.
Claims (7)
1. the preparation method of an instant Hemisalanx egg albumen powder, it is characterised in that specifically comprise the following steps that
(1) pretreatment of raw material: clean 3-4 time with water after Hemisalanx is placed in normal saline immersion 0.4-0.6h；
(2) pulverize: use meat grinder to be rubbed by Hemisalanx, obtain Hemisalanx meat paste, standby；
(3) enzymolysis: add water in Hemisalanx meat paste and protease carries out enzymolysis；
(4) enzyme denaturing: the hydrolyzed solution after enzymolysis is inactivated in 85-95 DEG C of water-bath 25-35min, after being subsequently cooled to 40-50 DEG C,
Centrifuging and taking supernatant is standby；
(5) eliminating sargassum smell: supernatant is carried out de-waking up and processes；
(6) concentrate: the supernatant after de-waking up carries out being concentrated in vacuo at 40-50 DEG C to obtain solid content be 30-40%'s
Concentrated solution；
(7) it is spray-dried: the concentrated solution obtained is spray-dried, i.e. obtains instant Hemisalanx egg albumen powder.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 1, it is characterised in that: described Hemisalanx is fresh
Hemisalanx or air-dried Hemisalanx.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 1, it is characterised in that: adopt during step (3) enzymolysis
Protease be alkaline protease, the consumption of alkaline protease is basic protein enzyme-to-substrate than for 650-8000u/g；Enzymolysis
Temperature is 45-65 DEG C；Enzymolysis time is 30-180min；Enzymolysis pH is 7.0-10.0；The addition of described water is for controlling Hemisalanx
The mass concentration of meat paste is 2.50-30.00%.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 1, it is characterised in that: centrifugal bar in step (4)
Part is as follows: centrifugal speed is 4900-5100r/min, and centrifugation time is 8-12min.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 1, it is characterised in that: eliminating sargassum smell side in step (5)
Method is one or more in yeast powder eliminating sargassum smell, activated carbon eliminating sargassum smell, β-CD eliminating sargassum smell.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 1, it is characterised in that: spray dried in step (7)
Dry inlet temperature is 170-185 DEG C, and outlet temperature is 80-85 DEG C.
The preparation method of instant Hemisalanx egg albumen powder the most according to claim 5, it is characterised in that: described yeast powder eliminating sargassum smell
Condition is: yeast powder consumption is 1-9g/L, fermentation time be 1-3h, pH be 3-7, temperature is 29-41 DEG C；Described activated carbon takes off
Raw meat condition is: activated carbon dosage is 1.5-2.5g/L, the eliminating sargassum smell time is 20-60min, temperature is 30-60 DEG C；β-CD eliminating sargassum smell condition
For: β-CD addition 1.5-2.5g/L, eliminating sargassum smell time be 20-60min, temperature be 55-75 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156861A (en) * | 2017-06-01 | 2017-09-15 | 慈溪创璞食品科技有限公司 | A kind of processing method of Optimization of Low Value Fish Protein peptide product |
| CN107259064A (en) * | 2017-07-11 | 2017-10-20 | 浙江丰宇海洋生物制品有限公司 | A kind of production method for hydrolyzing fish soluble slurry protein powder |
| CN107319093A (en) * | 2017-06-01 | 2017-11-07 | 慈溪创璞食品科技有限公司 | A kind of processing method for digesting fish soluble slurry protein powder |
| CN107502640A (en) * | 2017-07-11 | 2017-12-22 | 浙江丰宇海洋生物制品有限公司 | A kind of purposes of albumen powder product using the molten slurry production of fish |
| CN109198152A (en) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | The Rofe fish protein powder and application that a kind of fishy-removing-method of Rofe fish protein powder, this method obtain |
| CN110050871A (en) * | 2019-04-26 | 2019-07-26 | 集美大学 | A kind of preparation method of high emulsibility fish protein powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156861A (en) * | 2017-06-01 | 2017-09-15 | 慈溪创璞食品科技有限公司 | A kind of processing method of Optimization of Low Value Fish Protein peptide product |
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| CN107502640A (en) * | 2017-07-11 | 2017-12-22 | 浙江丰宇海洋生物制品有限公司 | A kind of purposes of albumen powder product using the molten slurry production of fish |
| CN109198152A (en) * | 2018-08-09 | 2019-01-15 | 中国热带农业科学院农产品加工研究所 | The Rofe fish protein powder and application that a kind of fishy-removing-method of Rofe fish protein powder, this method obtain |
| CN110050871A (en) * | 2019-04-26 | 2019-07-26 | 集美大学 | A kind of preparation method of high emulsibility fish protein powder |
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