CN110236142A - A kind of fish protein compounding powder and preparation method thereof - Google Patents
A kind of fish protein compounding powder and preparation method thereof Download PDFInfo
- Publication number
- CN110236142A CN110236142A CN201910608566.5A CN201910608566A CN110236142A CN 110236142 A CN110236142 A CN 110236142A CN 201910608566 A CN201910608566 A CN 201910608566A CN 110236142 A CN110236142 A CN 110236142A
- Authority
- CN
- China
- Prior art keywords
- powder
- fish
- fish protein
- protein
- compounding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 118
- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 90
- 238000013329 compounding Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000001694 spray drying Methods 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 241000722363 Piper Species 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- -1 amide glutaminate Chemical class 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 230000000813 microbial effect Effects 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 37
- 235000013372 meat Nutrition 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 239000012460 protein solution Substances 0.000 claims description 18
- 241000234314 Zingiber Species 0.000 claims description 14
- 239000000839 emulsion Substances 0.000 claims description 14
- 239000007921 spray Substances 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 235000021323 fish oil Nutrition 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 230000004888 barrier function Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000015168 fish fingers Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 6
- 239000002344 surface layer Substances 0.000 description 5
- 235000019465 surimi Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 101710148100 Amidase 1 Proteins 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000009963 fulling Methods 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 102000013370 fibrillin Human genes 0.000 description 1
- 108060002895 fibrillin Proteins 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007962 solid dispersion Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fish protein compounding powder and preparation method thereof, and be composed of the following weight percentages of raw materials: fish protein powder 68%~74%, salt 6%~10%, starch 15%~21%, ginger powder 1%~2%, pepper powder 1%~2%, albumen powder 1%~3%, monosodium glutamate 0.8%~1.5%, microbial source turn amide glutaminate enzyme 0.8%~1.5%；Preparation method includes: 1) pretreatment of raw material, 2) extraction of fish protein, 3) vacuum spray drying, 4) mixing, 5) packaging step.Product of the present invention compounds powder using fish protein powder as primary raw material, addition starch, monosodium glutamate, pepper powder and microbial source are made after turning the auxiliary materials such as amide glutaminate enzyme, the compounding powder have the characteristics that can room temperature storage and transportation, shelf life is long, packaging is versatile and flexible and easy to use, the different demands of enterprise, family, individual etc. can be met, it can guarantee that the product has high gel formation ability simultaneously, i.e., there is elastomeric quality with the fish ball of product preparation, breaded fish stick isogel based food.
Description
Technical field
The invention belongs to aquatic food processing technique fields, and in particular to a kind of fish protein compounding powder and its preparation side
Method.
Background technique
Surimi product is that aquatic products intensive processing with fastest developing speed produces nearly ten years for China's tradition aquatic food and China
Product, yield rapidly increase to 145.42 ten thousand tons in 2015 from 44.63 ten thousand tons of 2005, and average growth rate per annum is up to
22.6%.Frozen minced fillets are the primary raw materials for processing surimi product, it is to go (decaptitating, internal organ through three using fresh and alive fish as raw material
And fish-skin), adopt meat, rinsing, dehydration, plus antifreeze (generally 6% sucrose) and freeze etc. series of steps, what is be process is dense
Constrictor fibrillin.Currently, frozen minced fillets mainly by refrigeration or cold storage in a manner of store and circulate, there are transport, storage at
The problems such as this height and sweet taste weight.In addition, frozen minced fillets are used generally directed to consumer groups such as large-scale dining room, food processing factories
Big specification packaging (20kg/ box), and need to thaw for a long time when in use, it is more difficult to inconvenience, therefore existing market are taken in cutting
The frozen minced fillets of upper circulation are not particularly suited for average family.
Fish protein powder is prepared using vacuum spray drying technology, can solve frozen minced fillets carrying cost height, using not
The problems such as facilitating.Its principle of vacuum spray drying technology is that raw material boiling point under negative pressure state reduces, can after progress spraying treatment
At 50~60 DEG C, wink-dry forms stable solid dispersions.With traditional heated-air drying, vacuum freeze drying and spraying
Freeze-drying is compared, and vacuum spray drying technology has the advantages that 1) a full set of technique can realize automation, sequencing, pipeline
Change and continuous operation, processing capacity is big, high in machining efficiency；2) it is suitable for the bioactive substance of thermal stability difference；3) dry
In the process and air exclusion, it prevents from aoxidizing.
Most important ingredient is fribrillin in the flesh of fish, and the method for separation and Extraction fish protein mainly has rinsing at present
Method and acid-base method.Fulling is to be rinsed with fish dorsal muscle primary raw material with clear water or weak brine (about 0.15% sodium chloride)
The flesh of fish, removal water-solubility protein, mineral matter element and some proteases, reaches the mesh of concentration salt dissolubility fribrillin
's.And acid-base method can fish or processing byproduct be full raw material, by adjusting the pH of flesh of fish homogenate, keep protein molten in the solution
Precipitation and separation after solution.It is compared with fulling, acid-base method is with adaptability to raw material is wide, product yield is high, water consumption is low, processing speed
Fastly, fatty removal rate is high and the advantages that nutrition and safety is good.It is also preferable to retain especially with the fish protein that alkaline process obtains
Its functional characteristic.
In view of above, with alkalinity extraction fish protein, fish protein powder prepared using vacuum spray drying technology, makes product
Moisture content is low, stay in grade, and is easy storage, transport and conveniently takes, and can meet the different need of enterprise, family and individual
It asks.Further, after fish protein powder and starch, monosodium glutamate, pepper powder and microbial source being turned the auxiliary materials and mixings such as amide glutaminate enzyme
Fish protein compounding powder, as desired quantitative package is made, consumer is added a certain amount of water into compounding powder, stirs evenly, heats
It can be prepared by the surimi product of multiplicity afterwards, be particularly suitable for the allegro consumption mode in city.But utilize vacuum spray drying skill
Art prepares fish protein powder and still has certain technical problem.For example, how raw material fish is prepared into concentration, viscosity, particle
The parameters such as diameter meet the uniform dispersion of vacuum spray drying demand.For example, how to optimize the technological parameter of vacuum spray drying
The product that gel strength is met the requirements is obtained under conditions of guaranteeing yield.
Summary of the invention
In view of the above-mentioned problems, this is multiple the object of the present invention is to provide a kind of fish protein compounding powder and preparation method thereof
With powder have the characteristics that can room temperature storage and transportation, shelf life is long, packaging is versatile and flexible and easy to use, while the product has high gel
Forming ability, the substitute that can be used as frozen minced fillets use.
The present invention is achieved through the following technical solutions.
A kind of fish protein compounding powder, it is characterised in that be composed of the following weight percentages of raw materials: fish protein powder
68%~74%, salt 6%~10%, starch 15%~21%, ginger powder 1%~2%, pepper powder 1%~2%, egg white egg
White powder 1%~3%, monosodium glutamate 0.8%~1.5%, microbial source turn amide glutaminate enzyme 0.8%~1.5%；The fish protein
Powder is prepared using following methods:
1) it pretreatment of raw material: using full fish as raw material, scales and goes stripping and slicing after internal organ, blend, it is spare to obtain fish meat emulsion；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains the flesh of fish
Homogenate adjusts the pH to 11.0~11.5 of homogenate with lye while stirring, is centrifuged under 8000~12000r/min revolving speed, removes
Surface layer fish oil and bottom impurity collect supernatant, and being adjusted with acid pH is 7.0~7.2 to get fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum
It is spray-dried under the conditions of -0.40~-0.60MPa of degree, fish protein powder is obtained by cyclone collection.
As specific technical solution, in the step (2), lye is food grade sodium hydroxide solution, and mass concentration is
0.01%~0.05%.
As specific technical solution, in the step (2), the viscosity of fish protein solution is 2~10mPas, and albumen is dense
Degree is 10~15mg/ml.
As specific technical solution, the design parameter of vacuum spray drying in the step (3) are as follows: spray chamber's temperature 50~
60 DEG C, vacuum degree -0.40~-0.60MPa, 10 1~10L/min of feed rate, striker frequency/min.
As specific technical solution, the fish protein compounding powder is composed of the following weight percentages of raw materials: the flesh of fish
Albumen powder 70%, salt 8%, starch 16%, ginger powder 1%, pepper powder 1.3%, albumen powder 1.5%, monosodium glutamate 1.2%,
Microbial source turns amide glutaminate enzyme 1%.
A kind of preparation method of fish protein compounding powder, it is characterised in that include the following steps:
1) it pretreatment of raw material: using full fish as raw material, scales and goes stripping and slicing after internal organ, blend, it is spare to obtain fish meat emulsion；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains the flesh of fish
Homogenate adjusts the pH to 11.0~11.5 of homogenate with lye while stirring, is centrifuged under 8000~12000r/min revolving speed, removes
Surface layer fish oil and bottom impurity collect supernatant, and being adjusted with acid pH is 7.0~7.2 to get fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum
It is spray-dried under -0.40~-0.60MPa of degree, fish protein powder is obtained by cyclone collection；
4) mixing: by weight percentage, according to fish protein powder 68%~74%, salt 6%~10%, starch 15%
~21%, ginger powder 1%~2%, pepper powder 1%~2%, albumen powder 1%~3%, monosodium glutamate 0.8%~1.5%, micro- life
Material resource turns the proportion mixing of amide glutaminate enzyme 0.8%~1.5%, obtains compounding powder；
5) it packs: the compounding fen-ting amount after mixing is transferred to oxygen barrier, water proof aluminium foil bag, inflated with nitrogen packaging.
As specific technical solution, in the step (2), lye is food grade sodium hydroxide solution, and mass concentration is
0.01%~0.05%.
As specific technical solution, in the step (2), the viscosity of fish protein solution is 2~10mPas, and albumen is dense
Degree is 10~15mg/ml.
As specific technical solution, the design parameter of vacuum spray drying in the step (3) are as follows: spray chamber's temperature 50~
60 DEG C, vacuum degree -0.40~-0.60MPa, 10 1~10L/min of feed rate, striker frequency/min.
As specific technical solution, step (4) mixing is by weight percentage according to fish protein powder 70%, salt
8%, starch 16%, ginger powder 1%, pepper powder 1.3%, albumen powder 1.5%, monosodium glutamate 1.2%, microbial source turn glutamic acid
The proportion mixing of amidase 1%.
Beneficial effects of the present invention:
1) product of the present invention fish protein compounding powder is the low powder-product of water content, stay in grade, can room temperature storage and
Transport, easy to use and flexible especially have preferable gel formation ability, can be used as the substitute of frozen minced fillets, consumer is only
A certain amount of water or other auxiliary materials need to be added into compounding powder, just can prepare the high resiliency such as fish ball, breaded fish stick, fish face, fish sausage
The surimi product of quality.
2) product of the present invention fish protein compounds powder using fish protein powder as primary raw material, by adding starch, monosodium glutamate, Hu
Green pepper powder and microorganism are made after turning the auxiliary materials such as amide glutaminate enzyme, and the product good protein high rich in bioactivity, human body holds
Absorption easy to digest, not only alternative frozen minced fillets product are used to prepare surimi product, can be used as the nutrition of supplement protein
Hardening agent, in health food, infant food.
3) the food grade sodium hydroxide solution of the preferred suitable concentration of the method for the present invention adjusts liquid as pH, not only promotes
The dissolution of fish meat protein, and ensure that subsequent vacuum spray drying go on smoothly and to have fish protein powder preferable
Gel formation ability；
For the method for the present invention by alkalinity extraction fish meat protein, extraction efficiency and yield are higher, can get bioactivity
Good, the performances such as viscosity, grain diameter, dispersibility meet the fish protein solution of vacuum spray drying condition；Further, of the invention
The destruction that fish protein powder not only avoids high temperature drying to protein active is prepared by vacuum spray drying, and can be formed
Even, fluffy pore structure greatly improves the solubility of fish protein powder, ensure that final products fish protein compounding powder
Quality.
Specific embodiment
The present invention is described further With reference to embodiment, it is pointed out that following implementation is only
It is the indicative explaination that the form to enumerate is the present invention, but protection scope of the present invention is not limited to that, Suo Youben
The technical staff in field each falls within protection scope of the present invention with the equivalent replacement that spirit of the invention is the present invention.
Embodiment 1
A kind of fish protein compounding powder, is composed of the following weight percentages of raw materials: fish protein powder 68%~74%,
Salt 6%~10%, starch 15%~21%, ginger powder 1%~2%, pepper powder 1%~2%, albumen powder 1%~
3%, monosodium glutamate 0.8%~1.5%, microbial source turn amide glutaminate enzyme 0.8%~1.5%；Wherein, under fish protein powder uses
State method preparation:
1) it pretreatment of raw material: with minced fillet processing byproduct (machinery adopt meat after fish-bone frame, fish-skin or fish flakes) for raw material, cuts
It is blended after section or stripping and slicing using meat grinder, it is spare to obtain fish meat emulsion for removal fish-bone, fish scale etc.；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains the flesh of fish
Homogenate adjusts the pH to 11.0~11.5 of homogenate with lye while stirring, later with link-suspended basket centrifuge in 8000~12000r/
It is centrifuged under min revolving speed, removes surface layer fish oil and bottom impurity, collect supernatant, being adjusted with acid pH is 7.0~7.2 to get the flesh of fish
Protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum
It is spray-dried under -0.40~-0.60MPa of degree, fish protein powder is obtained by cyclone collection；
By weight percentage, by fish protein powder, salt, starch, ginger powder, pepper powder, albumen powder, monosodium glutamate,
Microbial source turns weighing mixing by formula for amide glutaminate enzyme, compounds powder up to fish protein of the invention after packaging.
Embodiment 2
A kind of fish protein compounding powder, is composed of the following weight percentages of raw materials: fish protein powder 70%, salt
8%, starch 16%, ginger powder 1%, pepper powder 1.3%, albumen powder 1.5%, monosodium glutamate 1.2%, microbial source turn glutamic acid
Amidase 1%；Wherein, fish protein powder is prepared using following methods:
1) pretreatment of raw material: using full fish as raw material, stripping and slicing after internal organ is scaled and is gone, is blended using meat grinder, fish meat emulsion is obtained
It is spare；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains the flesh of fish
Homogenate, while stirring with mass concentration be 0.01%~0.05% food grade sodium hydroxide solution adjust homogenate pH to
11.0, it is centrifuged under 8000~12000r/min revolving speed with link-suspended basket centrifuge later, removes surface layer fish oil and bottom impurity, received
Collect supernatant, being adjusted with acid pH is 7.0~7.2 to get being 2~10mPas to viscosity, and protein concentration is 10~15mg/ml's
Fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum
Lyophilization is carried out under conditions of 10-0.40~-0.60MPa of degree, 1~10L/min of feed rate, striker frequency/min, is led to
It crosses cyclone collection and obtains fish protein powder；
By weight percentage, by fish protein powder, salt, starch, ginger powder, pepper powder, albumen powder, monosodium glutamate,
Microbial source turns weighing mixing by formula for amide glutaminate enzyme, compounds powder up to fish protein of the invention after packaging.
Embodiment 3
A kind of preparation method of fish protein compounding powder comprising following steps:
1) pretreatment of raw material: using full fish as raw material, stripping and slicing after internal organ is scaled and is gone, is blended using meat grinder, fish meat emulsion is obtained
It is spare；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains the flesh of fish
Homogenate, while stirring with mass concentration be 0.01%~0.05% food grade sodium hydroxide solution adjust homogenate pH to
11.5, it is centrifuged under 8000~12000r/min revolving speed with link-suspended basket centrifuge later, removes surface layer fish oil and bottom impurity, received
Collect supernatant, being adjusted with acid pH is 7.0~7.2 to get fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum
Lyophilization is carried out under conditions of 10-0.40~-0.60MPa of degree, 1~10L/min of feed rate, striker frequency/min, is led to
It crosses cyclone collection and obtains fish protein powder；
4) mixing: by weight percentage, according to fish protein powder 70%, salt 8%, starch 16%, ginger powder 1%,
Pepper powder 1.3%, albumen powder 1.5%, monosodium glutamate 1.2%, microbial source turn the proportion mixing of amide glutaminate enzyme 1%, obtain
Compound powder；
5) it packs: the compounding powder after mixing is packed.
In above-described embodiment 1~3, the capital equipment (model, producer) that uses, the information of raw material (producer) are as follows:
Meat grinder: JLG80, Lian Hua Industrial Co., Ltd, Beijing；
Link-suspended basket centrifuge: SS-300, it is mechanical that star is moistened in Zhangjiagang；
Vacuum spray dehydrator: SP3000, Shanghai is along instrument equipment Co., Ltd；
Raw material fish, it is commercially available；Starch, it is commercially available；Ginger powder, it is commercially available；Pepper powder, it is commercially available；Albumen powder, it is commercially available；Monosodium glutamate, city
It sells；Microorganism turns amide glutaminate enzyme, commercially available.
Claims (10)
1. a kind of fish protein compounds powder, it is characterised in that be composed of the following weight percentages of raw materials: fish protein powder 68%
~74%, salt 6%~10%, starch 15%~21%, ginger powder 1%~2%, pepper powder 1%~2%, albumen powder
1%~3%, monosodium glutamate 0.8%~1.5%, microbial source turn amide glutaminate enzyme 0.8%~1.5%；The fish protein powder is adopted
It is prepared with following methods:
1) it pretreatment of raw material: using full fish as raw material, scales and goes stripping and slicing after internal organ, blend, it is spare to obtain fish meat emulsion；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains flesh of fish homogenate,
The pH to 11.0~11.5 for adjusting homogenate with lye while stirring, is centrifuged under 8000~12000r/min revolving speed, removes skim-coat
Fish oil and bottom impurity collect supernatant, and being adjusted with acid pH is 7.0~7.2 to get fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum degree-
It is spray-dried under the conditions of 0.40~-0.60MPa, fish protein powder is obtained by cyclone collection.
2. fish protein as described in claim 1 compounds powder, it is characterised in that: in step (2), the lye is food-grade
Sodium hydroxide solution, mass concentration are 0.01%~0.05%.
3. fish protein as described in claim 1 compounds powder, it is characterised in that: in step (2), the obtained fish protein
The viscosity of solution is 2~10mPas, and protein concentration is 10~15mg/ml.
4. fish protein as described in claim 1 compounds powder, it is characterised in that: vacuum spray drying in the step (3)
Design parameter are as follows: 50~60 DEG C of spray chamber's temperature, vacuum degree -0.40~-0.60MPa, 1~10L/min of feed rate, striker frequency
10 times/min of rate.
5. the fish protein as described in Claims 1 to 4 is any compounds powder, it is characterised in that by the raw material of following weight percentage
Composition: fish protein powder 70%, salt 8%, starch 16%, ginger powder 1%, pepper powder 1.3%, albumen powder 1.5%, taste
Essence 1.2%, microbial source turn amide glutaminate enzyme 1%.
6. a kind of preparation method of fish protein compounding powder, it is characterised in that include the following steps:
1) it pretreatment of raw material: using full fish as raw material, scales and goes stripping and slicing after internal organ, blend, it is spare to obtain fish meat emulsion；
2) extraction of fish protein: being added the ice water of 6 times of weight in the fish meat emulsion obtained to step (1), homogeneous obtains flesh of fish homogenate,
The pH to 11.0~11.5 for adjusting homogenate with lye while stirring, is centrifuged under 8000~12000r/min revolving speed, removes skim-coat
Fish oil and bottom impurity collect supernatant, and being adjusted with acid pH is 7.0~7.2 to get fish protein solution；
3) vacuum spray drying: the fish protein solution for taking step (2) to prepare, in 50~60 DEG C of spray chamber's temperature, vacuum degree-
It is spray-dried under 0.40~-0.60MPa, fish protein powder is obtained by cyclone collection；
4) mixing: by weight percentage, according to fish protein powder 68%~74%, salt 6%~10%, starch 15%~
21%, ginger powder 1%~2%, pepper powder 1%~2%, albumen powder 1%~3%, monosodium glutamate 0.8%~1.5%, microorganism
Source turns the proportion mixing of amide glutaminate enzyme 0.8%~1.5%, obtains compounding powder；
5) it packs: the compounding fen-ting amount after mixing is transferred to oxygen barrier, water proof aluminium foil bag, inflated with nitrogen packaging.
7. the preparation method of fish protein compounding powder as claimed in claim 6, it is characterised in that: in step (2), the alkali
Liquid is food grade sodium hydroxide solution, and mass concentration is 0.01%~0.05%.
8. the preparation method of fish protein compounding powder as claimed in claim 6, it is characterised in that: described to obtain in step (2)
Fish protein solution viscosity be 2~10mPas, protein concentration be 10~15mg/ml.
9. the preparation method of fish protein compounding powder as claimed in claim 6, it is characterised in that: vacuum in the step (3)
The design parameter of spray drying are as follows: 50~60 DEG C of spray chamber's temperature, vacuum degree -0.40~-0.60MPa, 1~10L/ of feed rate
10 min, striker frequency/min.
10. the preparation method of the fish protein compounding powder as described in claim 6~9 is any, it is characterised in that: the step
(4) mixing is by weight percentage according to fish protein powder 70%, salt 8%, starch 16%, ginger powder 1%, pepper powder
1.3%, albumen powder 1.5%, monosodium glutamate 1.2%, microbial source turn the proportion mixing of amide glutaminate enzyme 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910608566.5A CN110236142A (en) | 2019-07-05 | 2019-07-05 | A kind of fish protein compounding powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910608566.5A CN110236142A (en) | 2019-07-05 | 2019-07-05 | A kind of fish protein compounding powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110236142A true CN110236142A (en) | 2019-09-17 |
Family
ID=67891210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910608566.5A Pending CN110236142A (en) | 2019-07-05 | 2019-07-05 | A kind of fish protein compounding powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110236142A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970997A (en) * | 2021-04-02 | 2021-06-18 | 汕尾市五丰海洋生物科技有限公司 | Preparation method of selenoprotein powder and selenoprotein tablet |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5965191A (en) * | 1995-03-06 | 1999-10-12 | Kabushiki Kaisha Katayama | Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
| CN103749936A (en) * | 2014-01-07 | 2014-04-30 | 华中农业大学 | Fish protein and fish cake prepared from fish protein |
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN104621626A (en) * | 2015-02-09 | 2015-05-20 | 福州大学 | Food containing rich asparagus protein |
| CN109678926A (en) * | 2019-02-25 | 2019-04-26 | 大连工业大学 | A kind of extracting method of solubility gadus albumen |
-
2019
- 2019-07-05 CN CN201910608566.5A patent/CN110236142A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5965191A (en) * | 1995-03-06 | 1999-10-12 | Kabushiki Kaisha Katayama | Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
| CN103749936A (en) * | 2014-01-07 | 2014-04-30 | 华中农业大学 | Fish protein and fish cake prepared from fish protein |
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN104621626A (en) * | 2015-02-09 | 2015-05-20 | 福州大学 | Food containing rich asparagus protein |
| CN109678926A (en) * | 2019-02-25 | 2019-04-26 | 大连工业大学 | A kind of extracting method of solubility gadus albumen |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970997A (en) * | 2021-04-02 | 2021-06-18 | 汕尾市五丰海洋生物科技有限公司 | Preparation method of selenoprotein powder and selenoprotein tablet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101524163B (en) | Method for processing and seasoning prawn products by fully utilizing prawns | |
| CN102551108B (en) | High-calcium fish ball and manufacture method thereof | |
| CN107535610A (en) | A kind of formula milk and its production method for contributing to skeleton health | |
| Santana et al. | Technology for production of surimi powder and potential of applications. | |
| CN1113613C (en) | A dewatered hand-pulled Muslims, noodles with beaf and its production technology | |
| CN105029512A (en) | Preparation method of fish skin collagen jelly | |
| CN105558888A (en) | Comprehensive processing method for efficiently utilizing bloody fishbone wastes | |
| CN1232173C (en) | Fish flour and production method thereof | |
| CN102125273A (en) | Method for pickling salted duck eggs in red wine sauce | |
| CN101810349A (en) | Method for preparing soaked chili squids | |
| KR20160060538A (en) | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same | |
| CN110236142A (en) | A kind of fish protein compounding powder and preparation method thereof | |
| CN105105216A (en) | Processing method of lactobacillus fermented mussel sausage | |
| CN105614760A (en) | Method for processing instant spicy shredded kelp | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| CN111109551A (en) | A method for preparing dietary food from fish | |
| CN105454403B (en) | A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof | |
| CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
| CN101467695A (en) | Instant pork skin crystal | |
| CN103549490B (en) | Processing method for sardine fillets eaten raw | |
| US20090123615A1 (en) | Composition Derived from a Meat Source and Processes for Making and Using Composition | |
| CN104686986A (en) | Seafood compound seasoning and production process thereof | |
| Bakli et al. | Surimi powder: Processing technology and potential application | |
| CN105433087A (en) | Fish noodles and production method thereof | |
| CN1207989C (en) | Instant fish custard and productive technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190917 |
|
| RJ01 | Rejection of invention patent application after publication |