CN109820200A - A kind of preparation method of amino acid chelated calcium type shrimp paste - Google Patents
A kind of preparation method of amino acid chelated calcium type shrimp paste Download PDFInfo
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- CN109820200A CN109820200A CN201910206612.9A CN201910206612A CN109820200A CN 109820200 A CN109820200 A CN 109820200A CN 201910206612 A CN201910206612 A CN 201910206612A CN 109820200 A CN109820200 A CN 109820200A
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Abstract
The invention belongs to technical field of aquatic product processing, in particular to a kind of preparation method of amino acid chelated calcium type shrimp paste.In the shrimp paste prepared in the method, calcium ion can exist in the form of amino acid chelated calcium, be easier to be absorbed by the body, and nutritive value is higher, and the synthesis added value of aquatic products is promoted.Its drip irrigation device includes: after shrimp is screened removing sundries, to clean up, and then sloughs the moisture in shrimp with centrifuge centrifugation；By above-mentioned processed shrimp defibrination, shrimp slurry is obtained；Iso-amylamine and ethyl alcohol, mixing are added into shrimp slurry；Ammonium chloride is added into shrimp slurry, mixes；Peptase is added in through ammonium chloride treated shrimp slurry, is uniformly mixed；Shrimp slurry is cooled to room temperature, salt is added and is uniformly mixed, is placed in spontaneous fermentation in fermentor, after, it stirs, stands, remove shrimp sauce, separate oily sauce, high-temperature sterilization will be carried out after sauce obtained above bottling, gland to get amino acid chelated calcium type shrimp paste.
Description
Technical field
The invention belongs to technical field of aquatic product processing, in particular to a kind of preparation side of amino acid chelated calcium type shrimp paste
Method.
Background technique
Shrimp paste is a kind of marine product, is mainly ground using shrimp head, shrimp shell etc..Shrimp paste can not only be used for the condiment of flavouring
It uses, can also directly frying eat, delicious flavour is unique, firmly gets people and likes.And contain a large amount of calcium and high-quality in shrimp shell
The nutritional ingredients such as protein and various amino acid have high nutritive value.The especially content of calcium constituent, up to raw material
The 19.6% of dry weight.
Notification number is that the Chinese invention patent of CN104381990B discloses a kind of preparation method of rich peptide calcium shrimp sauce,
It is digested to obtain protein peptides using the protein in protease prawn shell, then be utilized at the calcium carbonate in lactic acid bacteria prawn shell
Reason obtains calcium lactate, and final protein peptides obtain peptide calcium in conjunction with calcium lactate.
But the calcium in shrimp shell mainly exists as calcium carbonate, and it is calcium carbonate-filled organic matter constitute layer by layer
In overlapping reticular structure, the bioremediation of lactic acid bacteria is difficult to release calcium carbonate completely, thus in finished product
Peptide calcium content be not it is very high, nutriment is not fully utilized, and still remains asking for the wasting of resources to a certain extent
Topic.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of amino acid chelated calcium type shrimp paste, the shrimp prepared in the method
In sauce, calcium ion can exist in the form of amino acid chelated calcium, be easier to be absorbed by the body, nutritive value is higher.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of preparation method of amino acid chelated calcium type shrimp paste, comprising the following steps:
S1: shrimp being screened after removing sundries, clean up, and then sloughs the moisture in shrimp with centrifuge centrifugation；
S2: by above-mentioned processed shrimp defibrination, shrimp slurry is obtained；
S3: iso-amylamine and ethyl alcohol being added into shrimp slurry, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is 1-3mL, ethyl alcohol
It for 10-20mL, is mixed evenly, stands 0.5-1h afterwards；
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 1-3g, mixing are added in every kilogram of shrimp slurry
It stirs evenly, stands 2-3h afterwards；
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 0.5-2g is added in every kilogram of shrimp slurry, mixing is stirred
It mixes uniformly, controls temperature at 45-50 DEG C, keep the temperature 20-40min；
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, salt is added and is uniformly mixed, is placed in natural in fermentor
Fermentation；
S7: after fermentation, stirring 15-30min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce；
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
Further, in step S3, the volume that iso-amylamine is added in every kilogram of shrimp slurry is 1mL, ethyl alcohol 12mL.
Further, in step S4, ammonium chloride 1.5g is added in every kilogram of shrimp slurry.
Further, in step S5, peptase 0.5g is added in every kilogram of shrimp slurry.
Compared with prior art, the beneficial effects of the present invention are:
1. the main component for the organic matter being wrapped in around calcium carbonate in shrimp shell is chitin and is made of various protein
Chitosan-alginate microcapsules, under the action of iso-amylamine and ethyl alcohol, chitin deacetylation becomes chitosan.The destruction of chitin makes
The fastness for obtaining reticular structure weakens, and reduces to the binding force of calcium carbonate, and then calcium carbonate can be promoted to release from shrimp shell
Come.Meanwhile chitin is degraded to chitosan, chitosan is a kind of while having band cationic property, alkalinity, polysaccharide body
It with the natural health substance of animal origin, and is easily absorbed by the body, further improves the synthesis added value of aquatic products.
2. the present invention, to shrimp slurry processing, converts amino acid for protein using peptase.Meanwhile promoting releasing for calcium carbonate
After putting, weaken the binding force of calcium ion in calcium carbonate using ammonium chloride, so that amino acid is chelated with calcium ion, obtain amino
Acid chelating calcium, converts molecular calcium to the amino acid chelated calcium being easily absorbed by the body, improves the nutritive value of shrimp paste.
3. with it is existing by lactic acid bacteria biological processing calcium carbonate in the way of compared with, the present invention in using ammonium chloride to carbonic acid
Calcium is chemically treated, and time-consuming shorter, the value for carrying out industrialization production is bigger.
Specific embodiment
Below in conjunction with specific embodiment, technical solution of the present invention is clearly and completely described.Obviously, it is retouched
The embodiment stated is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, originally
Field those of ordinary skill every other embodiment obtained without making creative work, belongs to the present invention
The range of protection.
A kind of preparation method of amino acid chelated calcium type shrimp paste, each embodiment specific as follows.
Embodiment 1
S1: shrimp is screened after removing sundries, cleans up, be then centrifuged 4min with centrifuge 3000rpm, slough in shrimp
Moisture.
S2: the shrimp for sloughing moisture is milled into shrimp slurry with electronic graphite.
S3: taking 1kg shrimp slurry, and iso-amylamine and ethyl alcohol are added thereto, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is
1mL, ethyl alcohol 12mL, is mixed evenly, and stands 0.5h afterwards.
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 1g is added in every kilogram of shrimp slurry, mixing is stirred
It mixes uniformly, stands 2.5h afterwards.
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 0.5g is added in every kilogram of shrimp slurry, is mixed
Uniformly, control temperature keeps the temperature 20min at 45 DEG C or so.
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, about 25 DEG C, salt 35g is added, is uniformly mixed, merging
Spontaneous fermentation is for 24 hours in fermentor.
S7: after fermentation, stirring 15min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce.
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
Embodiment 2
S1: shrimp is screened after removing sundries, cleans up, be then centrifuged 4min with centrifuge 3000rpm, slough in shrimp
Moisture.
S2: the shrimp for sloughing moisture is milled into shrimp slurry with electronic graphite.
S3: taking 1kg shrimp slurry, and iso-amylamine and ethyl alcohol are added thereto, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is
1mL, ethyl alcohol 12mL, is mixed evenly, and stands 0.5h afterwards.
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 1.5g, mixing are added in every kilogram of shrimp slurry
It stirs evenly, stands 2.5h afterwards.
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 0.5g is added in every kilogram of shrimp slurry, is mixed
Uniformly, control temperature keeps the temperature 20min at 45 DEG C or so.
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, about 25 DEG C, salt 35g is added, is uniformly mixed, merging
Spontaneous fermentation is for 24 hours in fermentor.
S7: after fermentation, stirring 15min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce.
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
Embodiment 3
S1: shrimp is screened after removing sundries, cleans up, be then centrifuged 4min with centrifuge 3000rpm, slough in shrimp
Moisture.
S2: the shrimp for sloughing moisture is milled into shrimp slurry with electronic graphite.
S3: taking 1kg shrimp slurry, and iso-amylamine and ethyl alcohol are added thereto, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is
2mL, ethyl alcohol 10mL, is mixed evenly, and stands 0.8h afterwards.
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 2g is added in every kilogram of shrimp slurry, mixing is stirred
It mixes uniformly, stands 2h afterwards.
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 1g is added in every kilogram of shrimp slurry, is mixed equal
It is even, temperature is controlled at 47 DEG C or so, keeps the temperature 40min.
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, about 25 DEG C, salt 40g is added, is uniformly mixed, merging
Spontaneous fermentation is for 24 hours in fermentor.
S7: after fermentation, stirring 20min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce.
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
Embodiment 4
S1: shrimp is screened after removing sundries, cleans up, be then centrifuged 4min with centrifuge 3000rpm, slough in shrimp
Moisture.
S2: the shrimp for sloughing moisture is milled into shrimp slurry with electronic graphite.
S3: taking 1kg shrimp slurry, and iso-amylamine and ethyl alcohol are added thereto, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is
3mL, ethyl alcohol 20mL, is mixed evenly, and stands 1h afterwards.
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 3g is added in every kilogram of shrimp slurry, mixing is stirred
It mixes uniformly, stands 3h afterwards.
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 2g is added in every kilogram of shrimp slurry, is mixed equal
It is even, temperature is controlled at 50 DEG C or so, keeps the temperature 30min.
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, about 25 DEG C, salt 40g is added, is uniformly mixed, merging
Spontaneous fermentation is for 24 hours in fermentor.
S7: after fermentation, stirring 30min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce.
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
Peptase used is serrapeptass of the purchase from Hebei Ji Jie Biotechnology Co., Ltd in the present invention.
The shrimp paste prepared in various embodiments of the present invention is sampled, is published in " Chinese feed addictive " according to Lv Linying etc.,
Hydrochloric acid, filtering is added in 3rd phase in 2011, the detection method announced in 31-33 pages " detection of amino acid chelated calcium " text
Deng being titrated with disodium ethylene diamine tetraacetate, the percentage composition of calcium in test sample.Later, it takes equivalent with batch shrimp paste, uses electric furnace
After charing, be put into Muffle furnace in 550 DEG C calcination 4 hours, amino acid chelated calcium charcoal is turned into calcium carbonate, sequentially add hydrochloric acid,
Filtering etc., titration detection calcium content, the difference of the two is the percentage composition that calcium in amino acid chelated calcium accounts for sample, is calculated
The accounting of calcium existing in the form of amino acid chelated calcium in the sample, testing result such as following table.
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Calcium content (mg/100g) | 3.2 | 4.1 | 3.4 | 3.7 |
By above-mentioned testing result it is found that in every 100g shrimp paste of technical solution of the present invention preparation, with amino acid chelated calcium
The content of calcium existing for form is about 3.2-4.1mg.
Claims (4)
1. a kind of preparation method of amino acid chelated calcium type shrimp paste, which comprises the following steps:
S1: shrimp being screened after removing sundries, clean up, and then sloughs the moisture in shrimp with centrifuge centrifugation；
S2: by above-mentioned processed shrimp defibrination, shrimp slurry is obtained；
S3: iso-amylamine and ethyl alcohol being added into shrimp slurry, and the volume that iso-amylamine is added in every kilogram of shrimp slurry is 1-3mL, ethyl alcohol 10-
20mL is mixed evenly, and stands 0.5-1h afterwards；
S4: ammonium chloride is added in through step S3 treated shrimp slurry, ammonium chloride 1-3g is added in every kilogram of shrimp slurry, is mixed
Uniformly, 2-3h is stood afterwards；
S5: peptase is added in through ammonium chloride treated shrimp slurry, peptase 0.5-2g is added in every kilogram of shrimp slurry, is mixed equal
It is even, temperature is controlled at 45-50 DEG C, keeps the temperature 20-40min；
S6: will through step S5, treated that shrimp slurry is cooled to room temperature, salt is added and is uniformly mixed, is placed in fermentor and sends out naturally
Ferment；
S7: after fermentation, stirring 15-30min, stand, and upper layer forms shrimp sauce, removes shrimp sauce, separates oily sauce；
S8: high-temperature sterilization will be carried out to get amino acid chelated calcium type shrimp paste after sauce obtained above bottling, gland.
2. a kind of preparation method of amino acid chelated calcium type shrimp paste according to claim 1, it is characterised in that: step S3
In, the volume that iso-amylamine is added in every kilogram of shrimp slurry is 1mL, ethyl alcohol 12mL.
3. a kind of preparation method of amino acid chelated calcium type shrimp paste according to claim 1, it is characterised in that: step S4
In, ammonium chloride 1.5g is added in every kilogram of shrimp slurry.
4. a kind of preparation method of amino acid chelated calcium type shrimp paste according to claim 1, it is characterised in that: step S5
In, peptase 0.5g is added in every kilogram of shrimp slurry.
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