CN107095310A - 一种鳀鱼蛋白粉的加工方法 - Google Patents
一种鳀鱼蛋白粉的加工方法 Download PDFInfo
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Abstract
本发明涉及一种鳀鱼蛋白粉，其特征在于，由以下重量份的原料组成：鳀鱼提取物160‑240份、蔬菜粉90‑110份、中草药粉末20‑30份、营养强化剂7‑16份、骨粉18‑36份，本发明采用鳀鱼皮及内脏的下脚料，不仅能将鳀鱼的废料变废为宝，减少环境污染，而且还大大节省了生物酶解蛋白的生产成本，达到了一举两得的效果；提供一种高蛋白、低脂肪、苦味少的蛋白制品的鳀鱼蛋白粉；产品可以制成营养保健品、休闲食品、调理品，提高了产品质量，开发出了鳀鱼皮及鳀鱼内脏的剩余价值；本发明的产品制备工艺简单，成本低，制作时间短，效率高。
Description
技术领域
本发明涉及一种含水产品加工方法，尤其是涉及一种鳀鱼蛋白粉的加工方法。
背景技术
我国是一个海洋渔业大国，在近6500多万T的年水产总量中，有1/3为鳀鱼等低值鱼类。这些低值鱼类大多作为加工鱼粉的原料，利用率低且资源浪费严重。低值鱼经水解其功能和营养价值大幅提高，水解产物中游离氨基酸含量高，比例合理，必需氨基酸含量均能超过FDA／WHO标准模式。这些水解产物可以用作食品加工中的营养强化剂、病人的理疗食品，还可以被加工成各种调味料，应用空间十分广阔。
鳀鱼Engraulisjaponicus属鲱形目Clupeiformes、鳀科Engraulidae、鳀属Engraulis，俗名叫海蜒、抽条、鲅鱼食、离水烂等，是世界上有名的高产鱼种。主要分布于秘鲁、阿根廷、大西洋、北太平洋及中国沿海，其年产量曾高达海洋鱼类总产量的20%以上，对世界渔业经济的发展起到了重要作用，目前仍是年捕捞量排在前10位的海洋鱼类之一。秘鲁的鳀鱼年产量一般为（500～700）万t，日本的鳀鱼年产量在（200～300）万t。目前根据中国水产科学院等单位的调查评估，仅黄、东海鳀鱼的现有资源量为300万t左右，由于鳀鱼性成熟早、生殖周期短、相对生殖率较高，因此我国鳀鱼年产量已超过120万t，占海水捕捞鱼类产量的10%以上。
蛋白粉是一类重要的营养素，它的存在与生命的各种活动紧密联系，例如参与机体的构成及机体的代谢，参与遗传信息构成和代谢，同时也为机体提供热量。
发明内容
本发明的目的在于为了解决现有鳀鱼鱼营养价值利用低、产品单一的缺陷而提供一种具有高蛋白、低脂肪、苦味少的蛋白制品的鳀鱼蛋白粉。
为了实现上述目的，本发明采用以下技术方案：一种鳀鱼蛋白粉，由以下重量份的原料组成：鳀鱼提取物160-240份、蔬菜粉90-110份、中草药粉末20-30份、营养强化剂7-16份，骨粉18-36份。
作为优选，所述蔬菜粉为质量比为1：3：1：2：3：5的玉米粉、大豆粉、菠菜粉、洋葱粉、番茄粉与胡萝卜粉，提供人体所必需的多种维生素和矿物质等营养物质。
作为优选，所述中草药粉末为薄荷4-7份、党参12-16份、玉竹6-12份、鳖甲1-3份、玄参5-10份、生地2-5份、麦冬7-11份、甘草4-8份，加强人体免疫力，滋养清肺等功效。
作为优选，所述营养强化剂为维生素12-27份、蜂蜜4-8份、熊果酸0.6-0.9份、姜黄素10-17份、羊胎盘素0.2-0.4份、茶氨酸5-7份，增强人体免疫力，加强记忆力。
作为优选，所述骨粉成分包括由鱼骨粉、牛骨粉、羊骨粉、猪骨粉，补充人体生长所需钙。
作为优选，所述骨头粉碎成1-10um后经85-95℃小火熬煮10-12h制成高汤，然后浓缩至水分含量为1-5%粉碎至30-100um而制成，提高钙元素的纯度，提高人体吸收率。
一种鳀鱼蛋白粉的加工方法，所述鳀鱼提取物的制备方法包括以下步骤：
1）选用新鲜或经过0-4℃的流水解冻的鳀鱼加工剩余的鳀鱼皮与内脏，匀浆后得到鱼浆；
2）将鱼浆在75-100℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，捞出后用质量浓度为1.7-2.2%的蜂蜜冰水溶液漂洗30-80min；
3）清水洗净后加入鱼浆中加入30-40U/g的脂肪酶，在30-35℃条件下，酶解处理60-75min，得到脱脂匀浆液；
4）向脱脂匀浆液中加入蛋白水解酶，待酶解结束后将温度升至90-100℃保持20-30min，使酶灭活，得到酶解液；
5）将酶解液冷却至15℃8000-10000rpm离心，取上清液进行真空浓缩至10-15%得到鳀鱼提取物；干燥至粉状。
作为优选，所述步骤2）中浸泡液的各组分按重量百分比分别为：食用盐1.5-2.6%，茶叶6-13%，碳酸氢钠1.2-2.2%，维生素C0.2-0.5%，谷胱甘肽0.5-0.8%，余量为水，浸泡处理时超声波的频率为40-60KHz。
作为优选，所述步骤4）中蛋白水解酶的添加量为每毫升脱脂匀浆液3000-3500U，所述的蛋白水解酶为蛋白内切酶和蛋白外切酶，在pH值为7-8，温度为46-54℃的条件下，酶解5.3-7h，提高酶解效率，加快酶解时间。
本发明的有益效果是：
1）采用温和酶解，能防止有毒物的产生；
2）采用鳀鱼皮及内脏的下脚料，不仅能将鳀鱼的废料变废为宝，减少环境污染，而且还大大节省了生物酶解蛋白的生产成本，达到了一举两得的效果。
3）该鳀鱼产品具有高蛋白、低脂肪、苦味少的特点。
4）可以制成营养保健品、休闲食品、调理品，提高了产品质量，开发出了鳀鱼的价值。
5）本发明的产品制备工艺简单，成本低，制作时间短，效率高。
具体实施方式
以下实施例作进一步详细描述：
实施例1：
一种鳀鱼蛋白粉，由以下重量份的原料组成：鳀鱼提取物16份、蔬菜粉90份、中草药粉末20份、营养强化剂7份，骨粉18份。
作为优选，所述蔬菜粉为质量比为1：3：1：2：3：5的玉米粉、大豆粉、菠菜粉、洋葱粉、番茄粉与胡萝卜粉，提供人体所必需的多种维生素和矿物质等营养物质。
作为优选，所述中草药粉末为薄荷4份、党参12份、玉竹6份、鳖甲1份、玄参5份、生地2份、麦冬7份、甘草4份，加强人体免疫力，滋养清肺等功效。
作为优选，所述营养强化剂为维生素12份、蜂蜜4份、熊果酸0.6份、姜黄素10份、羊胎盘素0.2份、茶氨酸5份，增强人体免疫力，加强记忆力。
作为优选，所述骨粉成分包括由鱼骨粉、牛骨粉、羊骨粉、猪骨粉，补充人体生长所需钙。
作为优选，所述骨头粉碎成3um后经85℃小火熬煮10-12h制成高汤，然后浓缩至水分含量为2%粉碎至50um而制成，提高钙元素的纯度，提高人体吸收率。
一种鳀鱼蛋白粉的加工方法，所述鳀鱼提取物的制备方法包括以下步骤：
1）选用新鲜或经过2℃的流水解冻的鳀鱼加工剩余的鳀鱼皮与内脏，匀浆后得到鱼浆；
2）将鱼浆在75℃下于浸泡液中浸泡30min，并同时进行超声波处理，捞出后用质量浓度为1.7%的蜂蜜冰水溶液漂洗40min；
3）清水洗净后加入鱼浆中加入30U/g的脂肪酶，在30℃条件下，酶解处理60min，得到脱脂匀浆液；
4）向脱脂匀浆液中加入蛋白水解酶，待酶解结束后将温度升至90℃保持20min，使酶灭活，得到酶解液；
5）将酶解液冷却至15℃8000rpm离心，取上清液进行真空浓缩至10%得到鳀鱼提取物；干燥至粉状。
作为优选，所述步骤2）中浸泡液的各组分按重量百分比分别为：食用盐1.5%，茶叶6%，碳酸氢钠1.2%，维生素C0.2%，谷胱甘肽0.5%，余量为水，浸泡处理时超声波的频率为40KHz。
作为优选，所述步骤4）中蛋白水解酶的添加量为每毫升脱脂匀浆液3000U，所述的蛋白水解酶为蛋白内切酶和蛋白外切酶，在pH值为7，温度为46℃的条件下，酶解5.3h，提高酶解效率，加快酶解时间。
实施例2：
一种鳀鱼蛋白粉，由以下重量份的原料组成：鳀鱼提取物240份、蔬菜粉110份、中草药粉末30份、营养强化剂16份，骨粉36份，上述鳀鱼提取物的制备方法包括以下步骤：选用新鲜或经过0-4℃的流水解冻的鳀鱼加工剩余的鳀鱼皮与内脏，匀浆后得到鱼浆，将鱼浆在80℃下于浸泡液中浸泡50min，并同时进行超声波处理，捞出后用质量浓度为2%的蜂蜜冰水溶液漂洗60min，清水洗净后加入鱼浆中加入35U/g的脂肪酶，在32℃条件下，酶解处理65min，得到脱脂匀浆液；向脱脂匀浆液中加入蛋白水解酶，待酶解结束后将温度升至95℃保持25min，使酶灭活，得到酶解液；将酶解液冷却至15℃9000rpm离心，取上清液进行真空浓缩至12%得到鳀鱼提取物；其中，浸泡液的各组分按重量百分比分别为：食用盐2%，茶叶6%，碳酸氢钠1.5%，维生素c0.3%，谷胱甘肽0.6%，余量为水，浸泡处理时超声波的频率为45KHz；蛋白水解酶的添加量为每毫升脱脂匀浆液3200U，上述的蛋白水解酶为蛋白内切酶和蛋白外切酶，在pH值为7.5，温度为48℃的条件下，酶解5.5h。
所用的骨粉是由鱼骨、牛骨、羊骨、猪骨粉碎成8um后经90℃小火熬煮10h制成高汤，然后浓缩至水分含量为3%粉碎至80um而制成。
按重量份称取鳀鱼提取物溶于乙醇中，然后加入蔬菜粉、麦芽糊精、果粉、助剂与骨粉，使用经喷雾干燥塔220℃喷雾干燥得到鳀鱼蛋白粉，然后在温度90℃的立柜式紫微光杀菌机中杀菌2min，定量包装，常温储存。
实施例3：
一种具有高蛋白、低脂肪、苦味少的蛋白制品的鳀鱼蛋白粉，其有效成分包括一种鳀鱼蛋白粉，由以下重量份的原料组成：鳀鱼提取物200份、蔬菜粉100份、中草药粉末23份、营养强化剂11份、骨粉26份，统计蛋白、低脂肪含量及感官评定，结果见下表：
| 项目 | 蛋白质 | 脂肪 | 感官评定 |
| 含量（感官评定） | 83.7% | 1.2% | 微苦 |
由上表可知，实验组蛋白含量为83.7%，脂肪含量1.2%，感官评定为微苦。
实施例4：
鳀鱼提取物210份、蔬菜粉105份、中草药粉末30份、营养强化剂14份，骨粉34份。统计蛋白、低脂肪含量及感官评定，结果见下表：
| 项目 | 蛋白质 | 脂肪 | 感官评定 |
| 含量（感官评定） | 85.7% | 1.3% | 无苦感 |
由上表可知，实验组蛋白含量为85.7%，脂肪含量1.3%，感官评定为无苦感。
本文中所描述的具体实施例仅仅是对本发明作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，但并不会偏离本发明的或者超越所附权利要求书所定义的范围。
Claims (9)
1.一种鳀鱼蛋白粉，其特征在于，由以下重量份的原料组成：鳀鱼提取物160-240份、蔬菜粉90-110份、中草药粉末20-30份、营养强化剂7-16份、骨粉18-36份。
2.根据权利要求1所述的一种鳀鱼蛋白粉，其特征在于，所述蔬菜粉为质量比为1：3：1：2：3：5的玉米粉、大豆粉、菠菜粉、洋葱粉、番茄粉与胡萝卜粉。
3.根据权利要求1所述的一种鳀鱼蛋白粉，其特征在于，所述中草药粉末为薄荷4-7份、党参12-16份、玉竹6-12份、鳖甲1-3份、玄参5-10份、生地2-5份、麦冬7-11份、甘草4-8份。
4.根据权利要求1所述的一种鳀鱼蛋白粉，其特征在于，所述营养强化剂为维生素12-27份、蜂蜜4-8份、熊果酸0.6-0.9份、姜黄素10-17份、羊胎盘素0.2-0.4份、茶氨酸5-7份。
5.根据权利要求1所述的一种鳀鱼蛋白粉，其特征在于，所用的骨粉成分包括由鱼骨粉、牛骨粉、羊骨粉、猪骨粉。
6.根据权利要求5所述的一种鳀鱼蛋白粉，其特征在于，所述骨头粉碎成1-10um后经85-95℃小火熬煮10-12h制成高汤，然后浓缩至水分含量为1-5%粉碎至30-100um而制成。
7.根据权利要求1所述的一种鳀鱼蛋白粉的加工方法，其特征在于，所述鳀鱼提取物的制备方法包括以下步骤：
1）选用新鲜或经过0-4℃的流水解冻的鳀鱼加工剩余的鳀鱼皮与内脏，匀浆后得到鱼浆；
2）将鱼浆在75-100℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，捞出后用质量浓度为1.7-2.2%的蜂蜜冰水溶液漂洗30-80min；
3）清水洗净后加入鱼浆中加入30-40U/g的脂肪酶，在30-35℃条件下，酶解处理60-75min，得到脱脂匀浆液；
4）向脱脂匀浆液中加入蛋白水解酶，待酶解结束后将温度升至90-100℃保持20-30min，使酶灭活，得到酶解液；
5）将酶解液冷却至15℃8000-10000rpm离心，取上清液进行真空浓缩至10-15%得到鳀鱼提取物；干燥至粉状。
8.根据权利要求7所述的一种鳀鱼蛋白粉的加工方法，其特征在于，所述步骤2）中浸泡液的各组分按重量百分比分别为：食用盐1.5-2.6%，茶叶6-13%，碳酸氢钠1.2-2.2%，维生素C0.2-0.5%，谷胱甘肽0.5-0.8%，余量为水，浸泡处理时超声波的频率为40-60KHz。
9.根据权利要求7所述的一种鳀鱼蛋白粉的加工方法，其特征在于，所述步骤4）中蛋白水解酶的添加量为每毫升脱脂匀浆液3000-3500U，所述的蛋白水解酶为蛋白内切酶和蛋白外切酶，在pH值为7-8，温度为46-54℃的条件下，酶解5.3-7h。
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| CN108179163A (zh) * | 2018-02-05 | 2018-06-19 | 兰溪市哥特生物技术有限公司 | 从鳀鱼皮中提取活性多肽方法 |
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| CN108179163A (zh) * | 2018-02-05 | 2018-06-19 | 兰溪市哥特生物技术有限公司 | 从鳀鱼皮中提取活性多肽方法 |
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