CN110250364A - The preparation method of chicken slurry, the chicken slurry being prepared and fish meal - Google Patents
The preparation method of chicken slurry, the chicken slurry being prepared and fish meal Download PDFInfo
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- CN110250364A CN110250364A CN201910641280.7A CN201910641280A CN110250364A CN 110250364 A CN110250364 A CN 110250364A CN 201910641280 A CN201910641280 A CN 201910641280A CN 110250364 A CN110250364 A CN 110250364A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
Abstract
The invention discloses the preparation method of breeder slurry, the chicken being prepared slurry and fish meals, belong to feed processing technology.Chicken shell after freezing is crushed to 100-200 mesh, obtains chicken-bone paste the following steps are included: freezing chicken shell at -10-0 DEG C by the preparation method of chicken slurry；By chicken-bone paste with water according to 1:(0.2-0.5) mass ratio mix, obtain mixing chicken-bone paste；Complex enzyme after decentralized processing is added into mixing chicken-bone paste is 40 DEG C -60 DEG C in temperature, and pH hydrolyzes 0.5~5h, the chicken-bone paste after being digested under conditions of being 6-7.5；Concentration is carried out to the chicken-bone paste after enzymatic hydrolysis, obtains chicken slurry；The additive amount of complex enzyme accounts for 1 ‰~the 10 ‰ of raw material total amount, and complex enzyme includes neutral proteinase.The technical issues of this method solves the nutrition of chicken shell cannot be fully utilized present in the production method of existing feed chicken meal and food chickens' extract, at high cost, product nutrient ingredient is more easily damaged, has the characteristics that can make full use of that the nutrition of chicken shell, production cost is low, product nutritive value is high.
Description
Technical field
The preparation method starched the invention belongs to field of feed processing more particularly to a breeder, the chicken being prepared are starched and fish
Feed.
Background technique
Chicken shell is to remove remaining chicken carcasses after Fresh Grade Breast, chicken wings, chicken leg, chicken head, chicken neck or part cock skin, chicken tail.Chicken
Shell is frequently utilized in food industry and feed industry, to achieve the purpose that make full use of chicken nutritive value itself.In food work
In industry, chicken shell usually passes through protease hydrolytic applied to food flavor manufacture or the production of soup stock bag.However, the process merely with
Hydrolyzate, residue is waste, in addition to cost of material, it is also necessary to more later period concentration and evaporation cost；In feed industry, chicken
It is feedstuff chicken meal that skeleton, which is generally increased by work, however, the processing method can be such that protein denaturation solidifies in process,
Make temperature-sensitive acidic amino acid, as lysine and methionine are destroyed.However, methionine and lysine are most aquacultures
The first limiting amino acids of animal, to lack most class of amino acid in limiting amino acid, it can seriously affect machine
Utilization of the body to protein, and determine the quality of protein, there is important physiological significance.Therefore, high-temperature process proteinogen
Material affects the nutritive value of product digestibility and product.
In feedstuff industry, Some Enterprises directly by fish, shrimp med it is broken after, pass through thermophilic digestion-enzyme hydrolysis-filtering-concentration-spray
The dry molten slurry of technique preparation adult fish of mist and shrimp slurry, compared to molten slurry is prepared with waste water, directly preparing molten slurry with raw material can be substantially
It reduces cost and improves production capacity, meet the market demand.The molten slurry of fishes and shrimps nutrition is prepared by Hydrolyze method, can be retained to a greater degree
The original thermal sensitivity nutritional ingredient of material is not destroyed.Theoretically, the production technology of the molten slurry of fish, shrimp slurry can be used for reference, it is raw with chicken shell
Produce chicken slurry.
However, since chicken shell framework ingredient is more, fat content is big, physical strength is big, connective tissue is more, institutional framework causes
Toughness is strong and fish, shrimp have essential distinction for close, tissue, and the above method is not fully suitable for the production of chicken slurry, researches and develops a kind of be applicable in
It is of great significance in the production method of chicken slurry production.
Summary of the invention
Place in view of the shortcomings of the prior art, the technical problem to be solved by the present invention is to overcome existing chicken shell to handle
The nutrition of chicken shell cannot be fully utilized present in method, the technical issues of at high cost, product nutrient ingredient is more easily damaged, propose
It is a kind of to can make full use of the nutrition of chicken shell, the preparation method of production cost is low, product nutritive value is high chicken slurry, being prepared
Chicken slurry and fish meal.
To solve the technical problem, the technical solution adopted by the present invention are as follows:
The present invention provides the preparation methods of breeder slurry, comprising the following steps:
Chicken shell is freezed at -10-0 DEG C, the chicken shell after the freezing is crushed to 100-200 mesh, obtains chicken-bone paste；
By the chicken-bone paste with water according to 1:(0.2-0.5) mass ratio mix, obtain mixing chicken-bone paste；
The complex enzyme after decentralized processing is added into above-mentioned mixing chicken-bone paste, is 40 DEG C -60 DEG C in temperature, pH 6-7.5
Under conditions of hydrolyze 0.5~5h, the chicken-bone paste after being digested；
Concentration is carried out to the chicken-bone paste after above-mentioned enzymatic hydrolysis, obtains chicken slurry；
The additive amount of the complex enzyme accounts for 1 ‰~the 10 ‰ of raw material total amount, and the complex enzyme includes neutral proteinase.
Preferably, the compound protease includes the neutral proteinase that mass fraction is 85%.
Preferably, the compound protease further includes bromelain that mass fraction is 2-8% and mass fraction is
The papain of 2-8%.
Preferably, the complex enzyme after the decentralized processing includes using dispersing agent treated complex enzyme, the dispersing agent
Including solid dispersion or liquid dispersant.
Preferably, the solid dispersion is the mixture of silica, active carbon, citric acid, the liquid dispersant
For the mixture of calcium dihydrogen phosphate, calcium chloride and water.
It preferably, further include that antioxidant and preservative is added into chicken slurry.
Preferably, the antioxidant is dibutyl hydroxy toluene, and additive amount is 1 ‰ -3 ‰, and the preservative is lemon
Lemon acid, additive amount are 1 ‰ -3 ‰.
Preferably, the chicken-bone paste after the enzymatic hydrolysis is concentrated using vacuum concentration pot, in the vacuum concentration pot
Vacuum degree is 0.06-0.09MPa, and temperature is 45-80 DEG C.
The present invention also provides the chickens that a kind of preparation method of chicken as described in any of the above-described technical solution slurry is prepared
Slurry, the molten protein content of acid of the chicken slurry are higher than 60%, and small peptide content is the 50%-100% of the molten protein content of acid.
The present invention also provides a kind of fish meals, starch including chicken described in above-mentioned technical proposal.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention provide a breeder slurry preparation method, have can be fully utilized the nutrition of chicken shell, it is at low cost, can be intact
The characteristics of saving nutritional components of the product；
2, the present invention provides breeder slurry, and the molten protein content of acid of chicken slurry is higher than 60%, and small peptide content is the molten albumen of acid
The 50%-100% of content.
Specific embodiment
Below the technical solution in the specific embodiment of the invention will in detail, completely describe.Obviously, described
Embodiment is only the part specific embodiment of the total technical solution of the present invention, and not all embodiment.Based on this hair
Bright total design, those of ordinary skill in the art's every other embodiment obtained, all falls within the scope of protection of the invention.
The present invention provides the preparation methods of breeder slurry, comprising the following steps:
S1: chicken shell is freezed at -10-0 DEG C, and the chicken shell after the freezing is crushed to 100-200 mesh, obtains chicken bone
Mud.In the step, after carrying out freezing processing at -10-0 DEG C to chicken shell, then it is crushed, is conducive to improve target chicken bone
The content of mud improves raw material availability and crush efficiency.It should be noted that the cryogenic temperature can also be -8 DEG C, -6
DEG C, -4 DEG C, any point value in -2 DEG C and its range.In addition, this step specifically defines that by chicken shell break process be 100-200
Purpose chicken-bone paste, the reason is that, the fineness of chicken-bone paste has very big shadow to residue surplus, hydrolysate uniformity after hydrolysis
It rings, for the chicken-bone paste of 100-200 mesh when being hydrolyzed, residue is few, and product uniformity is good.
S2: by the chicken-bone paste with water according to 1:(0.2-0.5) mass ratio mix, obtain mixing chicken-bone paste.It should
The mixing mass ratio that chicken-bone paste and water are specifically defined in step is 1:(0.2-0.5), it should be noted that in general, in order to mention
High hydrolysis efficiency generally requires that more water is added into hydrolyzation system, however the addition of a large amount of water increases the steaming of later period moisture
The cost of hair.Technical solution of the present invention can guarantee hydrolysis efficiency, and product acid with higher in the case where water consumption is small
Molten protein content, while reducing moisture evaporation cost.It should be noted that the mass ratio of the chicken-bone paste and water can also be
Any point value ratio in 1:0.3,1:0.4 and its range.
S3: the complex enzyme after decentralized processing being added into above-mentioned mixing chicken-bone paste, is 40 DEG C -60 DEG C in temperature, pH 6-
0.5~5h, the chicken-bone paste after being digested are hydrolyzed under conditions of 7.5.In the step, hydrolysising condition is specifically defined, be conducive to
Shorten hydrolysis and reach plateau required time, improves hydrolysis efficiency.It should be noted that the temperature can also be 45 DEG C, 50
DEG C, any point value in 55 DEG C and its range；The pH can also be any point value in 6.5,7 and its range；The hydrolysis
Time can also be any point value in 1h, 2h, 3h, 4h and its range.
S4: carrying out concentration to the chicken-bone paste after above-mentioned enzymatic hydrolysis, obtains chicken slurry.
The additive amount of the complex enzyme accounts for 1 ‰~the 10 ‰ of raw material total amount, and the complex enzyme includes neutral proteinase.It needs
Illustrate, the present invention specifically defines that complex enzyme includes neutral proteinase the reason is that, under identical cost, using neutrality
The molten albumen of acid for the product that protease hydrolytic obtains can achieve 60% or more, and small peptide content can achieve 30%~100%.It needs
It is noted that the additive amount of the complex enzyme can also be 2 ‰, 3 ‰, 4 ‰, 5 ‰, 6 ‰, 7 ‰, 8 ‰, 9 ‰ and its range
Interior any point value.
In feedstuff industry, it is added with Protease Treatment raw material primarily to improving the digestibility of protein raw materials.
Wherein, the adding manner of protease it is usual there are two types of: first is that addition or rear spraying, protease are being supported in feedstuff mixing
It grows in animal body and has an effect；Second is that being added in the process of feedstuff, protease is used as forage protein raw material
Pretreatment carries out predigestion to the protein in feedstuff, in advance by breaks down proteins at the small peptide and ammonia for being easier to absorb
Base acid.It is mainly carried out in the form of small peptide since animal absorbs protein, small peptide and amino acid are more easily by cultivated animals
The nutriment for absorbing and utilizing.Micromolecule active polypeptide transhipment have the characteristics that consume energy it is low, be not easy to be saturated, concertedness it is good,
Infiltration rate is fast, and the antagonism and competition avoided between free amino acid absorbs, and improves the nutritive value of raw material.In addition,
After the three-dimensional structure of complex proteins is opened, antioxidant activity and antibacterial activity enhancing, to the gastral guarantor of cultivated animals
Shield effect enhancing.The present embodiment by being pre-processed using protease to feedstuff, avoid methionine in raw material and
Lysine is improved the nutritive value of raw material by high temperature.
In a preferred embodiment, the compound protease includes the neutral proteinase that mass fraction is 85%.This technology
Scheme specifically defines the content of neutral proteinase, the reason is that, being obtained using the composite protease hydrolysis chicken-bone paste of the composition
The product molten protein content of acid with higher, and advantageously reduce production cost.
In a preferred embodiment, the compound protease further include mass fraction be 2-8% bromelain and
Mass fraction is the papain of 2-8%.The technical program defines while using multiple protein enzyme, and reason is identical substance
The molecular weight distribution of product after different protease hydrolytics is different, and the flavor and function of the product of different molecular weight also have
Difference.After neutral proteinase, bromelain and papain compounding, product can be richer on flavor and function
It is rich, it should be noted that the addition of papain is conducive to improve the oxidation resistance of product, however, due to the hydrolysis of papain
Ability is weaker, dimension, needs to be added together with the stronger bromelain of hydrolysis ability, could both ensure that the acid of product in this way
The content of molten albumen, and improve the oxidation resistance of product.Further, why select with neutral proteinase as main water
Enzyme is solved, without using bromelain as main hydrolase, the reason is that, being had by the product that bromelain hydrolyzate obtains
Stronger bitter taste influences the quality of product.
In a preferred embodiment, the complex enzyme after the decentralized processing include using dispersing agent treated complex enzyme,
The dispersing agent includes solid dispersion or liquid dispersant.Complex enzyme is dispersed compared to using water, using dispersing agent
After handling complex enzyme, it can significantly shorten the time that complex enzyme hydrolyzing chicken bone mud reaches plateau.
In a preferred embodiment, the solid dispersion is the mixture of silica, active carbon, citric acid, described
Liquid dispersant is the mixture of calcium dihydrogen phosphate, calcium chloride and water.It is understood that for consolidating cited by the present embodiment
Body dispersing agent and liquid dispersant can also be that those skilled in the art combine common sense by reasonably selecting and adjusting in this field
Other whole substances.
It in a preferred embodiment, further include that antioxidant and preservative is added into chicken slurry.Antioxidant and anti-
The addition of rotten agent can guarantee that the quality of product is more stable, and shelf lives are longer.
In a preferred embodiment, the antioxidant is dibutyl hydroxy toluene, and additive amount is 1 ‰ -3 ‰, described
Preservative is citric acid, and additive amount is 1 ‰ -3 ‰.The present embodiment specifically defines the type of antioxidant and preservative and contains
Amount, facilitates while extending shelf life of products, effectively inhibits the raising of product acid value.In feedstuff industry, raw material is carried out
The purpose of hydrolysis is the smaller peptide content of molecular weight or free amino acid in order to obtain, so mostly just needing to investigate the molten egg of acid
A white index.In addition, the quality in order to guarantee feed, acid value (indicating raw oil material degree of spoilage) is also in feedstuff industry
Main inspection target.It is understood that can also be this field for antioxidant cited by the present embodiment and preservative
Technical staff combines common sense to pass through other substances for reasonably selecting and adjusting in this field.
In a preferred embodiment, the chicken-bone paste after the enzymatic hydrolysis is concentrated using vacuum concentration pot, the vacuum
Vacuum degree in concentration tank is 0.06-0.09MPa, and temperature is 45-80 DEG C.The condensing mode can be in lower operating temperature
Thickening efficiency is effectively improved, while not destroying the nutritional ingredient of product, improves the nutritive value of product.It should be noted that
The vacuum degree can also be any point value in 0.07MPa, 0.08MPa and its range, and the temperature can also be 50 DEG C, 60
DEG C, any point value in 70 DEG C and its range.
The chicken being prepared the present invention also provides a kind of preparation method of chicken as described in any of the above-described embodiment slurry is starched,
The molten protein content of acid of the chicken slurry is higher than 60%, and small peptide content is the 50%-100% of the molten protein content of acid.
The present invention also provides a kind of fish meals, starch including chicken described in above-described embodiment.
In order to become apparent from the preparation method for introducing the slurry of chicken provided by the embodiment of the present invention in detail, the chicken being prepared slurry
And fish meal, it is described below in conjunction with specific embodiment.
Embodiment 1
After chicken shell is freezed at 0 DEG C, taking-up grinds chicken shell 0.5h using bone mud machine, 200 meshes excessively after grinding, under sieve
Object is chicken-bone paste, and 20kg water is added in every 100kg chicken-bone paste, wherein the mass ratio of chicken-bone paste and water is 1:0.2, is mixed
Chicken-bone paste；
The neutral proteinase after 120g decentralized processing is added into above-mentioned mixing chicken-bone paste, the additional amount of neutral enzymatic is 1 ‰,
At 40 DEG C, pH hydrolyzes 1h under conditions of being 7.1, the chicken-bone paste after being digested；
Chicken-bone paste after enzymatic hydrolysis is concentrated, chicken slurry is obtained.
Embodiment 2
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the freezing processing temperature of chicken shell is -4 DEG C.
Embodiment 3
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the freezing processing temperature of chicken shell is -10 DEG C.
Embodiment 4
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, milling time is not limited, chicken shell is ground to 200
Mesh.
Embodiment 5
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, milling time is not limited, chicken shell is ground to 100
Mesh.
Embodiment 6
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, it is mixed by chicken-bone paste with the mass ratio of water for 1:0.5,
Obtain mixing chicken-bone paste.
Embodiment 7
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, using the mixing of silica, active carbon, citric acid
Object carries out decentralized processing to neutral proteinase.
Embodiment 8
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, using the mixing of calcium dihydrogen phosphate, calcium chloride and water
Object carries out decentralized processing to neutral proteinase.
Embodiment 9
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, 120g dibutyl is added into the chicken slurry being prepared
Hydroxy-methylbenzene and 120g citric acid.
Embodiment 10
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the additional amount of neutral enzymatic is 4 ‰, hydrolysis temperature 45
DEG C, pH 6.5, hydrolysis time 1h.
Embodiment 11
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the additional amount of neutral enzymatic is 6 ‰, hydrolysis temperature 50
DEG C, pH 7, hydrolysis time 2h.
Embodiment 12
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the additional amount of neutral enzymatic is 8 ‰, hydrolysis temperature 55
DEG C, pH 7.5, hydrolysis time 4h.
Embodiment 13
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the additional amount of neutral enzymatic is 10 ‰, and hydrolysis temperature is
60 DEG C, hydrolysis time 5h.
Embodiment 14
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, it is added at 102g dispersion into above-mentioned mixing chicken-bone paste
Neutral proteinase and 9g bromelain after reason, 9g papain.
Embodiment 15
Chicken slurry the preparation method is the same as that of Example 1, the difference is that, using vacuum concentration pot to the chicken-bone paste after enzymatic hydrolysis into
Row is concentrated, and the vacuum degree in vacuum concentration pot is 0.09, and temperature is 46 DEG C.
Comparative example 1
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, the freezing processing temperature of chicken shell is 4 DEG C.
Comparative example 2
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, milling time is not limited, chicken shell is ground to 2cm*
2cm。
Comparative example 3
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, it mixes, obtains for 1:1 with the mass ratio of water by chicken-bone paste
To mixing chicken-bone paste.
Comparative example 4
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, misaligning property protease carries out decentralized processing.
Comparative example 5
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, 120g lemon is added into the chicken slurry being prepared
Acid.
Comparative example 6
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, 120g dibutyl is added into the chicken slurry being prepared
Hydroxy-methylbenzene.
Comparative example 7
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, 120g decentralized processing is added into mixing chicken-bone paste
Papain afterwards carries out enzymolysis processing to chicken-bone paste.
Comparative example 8
The preparation method is the same as that of Example 1 for chicken slurry, the difference is that, 120g decentralized processing is added into mixing chicken-bone paste
Bromelain afterwards carries out enzymolysis processing to chicken-bone paste.
Performance test
1, influence of the chicken shell freezing processing temperature to grinding effect
Example 1-3 and comparative example 1 cross the oversize after 200 meshes after grinding, weighing calculates oversize quality and accounts for chicken
The ratio of shell gross mass studies influence of the chicken shell freezing processing temperature to grinding effect, is shown in Table 1.
Influence of the 1 chicken shell freezing processing temperature of table to grinding effect
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 |
| Oversize accounting/% | 56% | 22% | 1% | 81% |
By the above results it can be found that freezing processing temperature is lower, oversize accounting is smaller, i.e., grinding effect is better, real
It applies after example 3 carries out freezing processing at -10 DEG C to chicken shell and grinds again, in identical milling time, the accounting of oversize is only
Have 1%, is ground again after carrying out freezing processing at 4 DEG C to chicken shell relative to comparative example 1, in identical milling time, sieve
The accounting of upper object is 81%, greatly improves grinding effect.
2, influence of the fineness of grind to residue surplus, hydrolysate uniformity after hydrolysis
Residue after hydrolyzing to embodiment 4-5 and comparative example 2 crosses 80 meshes, calculates the ratio that oversize accounts for chicken husk as raw material quality
Example, and obtained chicken slurry is observed with the presence or absence of layering, it the results are shown in Table 2.
Influence of 2 fineness of grind of table to residue surplus, enzymolysis product uniformity after enzymatic hydrolysis
By the above results it can be found that fineness of grind is thinner, residue surplus is smaller, and product yield is higher, product uniformity
Better, embodiment is ground to 200 mesh, it is already possible to achieve the effect that residue surplus is 0, and product uniformity is good, therefore, does not have
Necessity continues to improve fineness of grind, causes cost excessively high, and comparative example 2 is ground to 2cm*2cm, and residue surplus is 35%, causes nothing
Method makes full use of the problem of chicken shell nutrition, while product deposition is serious, and quality is low.
3, influence and cost analysis of the solid-liquid ratio to hydrolysis result
The molten protein content of acid for the chicken slurry that embodiment 1,6 and comparative example 3 are prepared is analyzed, and calculates chicken slurry system
The water evaporation cost of standby process, the results are shown in Table 3.
Wherein, using the molten protein content of professional standard QB/T2653-2004 measurement acid, measurement result is shown in Table 3.
Influence and cost analysis of 3 solid-liquid ratio of table to hydrolysis result
By the above results it can be found that with chicken-bone paste and the mass ratio of water reduction, the molten protein content liter of acid in chicken slurry
Height, however, when the mass ratio of chicken-bone paste and water is limited to 1:1 by comparative example 3, relative to embodiment 6, the molten egg of acid of chicken slurry
Bai Hanliang elevation amplitude is smaller, but substantially increases water evaporation cost.Embodiment 1 limit the mass ratio of chicken-bone paste and water as
1:0.2, water evaporation cost just correspond to the 43% of comparative example 3, and the content of the molten albumen of acid is only in chicken that it is prepared slurry
About 10% is reduced relative to comparative example 3.
4, influence of the decentralized processing mode of enzyme to Degree of Enzymatic Hydrolysis
It investigates embodiment 7,8 and 4 enzyme digestion reaction of comparative example enters the time of plateau, which obtains in the following manner
: in enzymolysis process, to digest the time point started as starting point, sampled every half an hour, the molten protein content of detection acid, when
That time point that the molten protein content speedup of acid obviously slows down is terminal.It the results are shown in Table 4.
Influence of the decentralized processing mode of 4 enzyme of table to Degree of Enzymatic Hydrolysis
It, can be significantly by the above results it can be found that carrying out decentralized processing to enzyme using fixed dispersing agent or liquid dispersant
Shorten the time that enzyme digestion reaction enters plateau, improves enzymolysis efficiency, reduce production cost.
5, influence of the addition antioxidant and preservative to acid value
Acid value detection is carried out to the chicken slurry that embodiment 1,9 and comparative example 5,6 are prepared, using professional standard GB
5009.229-2016 carries out acid value detection.It the results are shown in Table 5.
Table 5 adds the influence of antioxidant and preservative to acid value
| Embodiment | Embodiment 1 | Comparative example 6 | Embodiment 9 | Comparative example 5 |
| Acid value | 2.9 | 2.6 | 3 | 3.25 |
Acid value is dropped relative to embodiment 1 it can be found that comparative example 6 individually adds dibutyl hydroxy toluene by the above results
Low 0.3, comparative example 5 individually adds citric acid makes acid value increase 0.35 relative to embodiment 1, and both embodiments 9 add phase simultaneously
So that acid value is risen 0.1 comparative example 5, show that dibutyl hydroxy toluene can delay fat oxidation rancid, i.e., it has and can have
The effect that acid value rises is controlled, therefore, in order to extend the shelf-life of chicken slurry, citric acid is added into chicken slurry, in order to inhibit chicken to starch
Acid value increases, and dibutyl hydroxy toluene can be added simultaneously, and common be added of the two can greatly extend when guaranteeing the quality of chicken slurry
Between and quality.
The molten protein content of acid for the chicken slurry that measurement embodiment 1-15 and comparative example 1-8 is prepared, concrete outcome are as follows:
The molten protein content of acid for the chicken slurry that table 6 embodiment 1-15 and comparative example 1-7 is prepared
In conclusion when the independent enzyme hydrolysis chicken slurry using neutrality, with the increase of the additive amount of enzyme, the molten albumen of product acid
Content increase；When using neutral proteinase, bromelain and papain compounding hydrolysis chicken slurry, in lesser enzyme additive amount
In the case where, the content of the molten albumen of product acid is higher, improves the oxidation resistance of product, and the mouthfeel and flavor of product
Improved.
6, the antioxidant activity for the chicken slurry that different types of enzyme hydrolysis chicken-bone paste obtains is investigated
Select bromelain, flavor protease, alkali protease, papain respectively as hydrolase, by implementation
Chicken-bone paste is hydrolyzed in method described in example 6, investigates the enzymatic hydrolysis chicken slurry that chicken is starched and embodiment 1, embodiment 14 obtain after enzymatic hydrolysis
Antioxidant activity.Investigation method and result are as follows.
6.1 anti-organic free radical activity: DPPH method
6.1.1 principle and method
Principle: DPPH free radical is a kind of artificial synthesized, stable organic free radical, in methanol or ethanol solution in deep
Purple has maximum absorption band at 515-520nm, after free radical scavenger is added inside DPPH solution, DPPH free radical
Lone pair electrons be paired, the DPPH free-atom aqueous solution of darkviolet is reduced into the DPPH non-free radical color of yellow, and color becomes
Change with lone pair electrons with logarithm into quantitative relationship, it is possible to which quantitative analysis is carried out by the variation of absorbance value.
It is loaded according to following table and measures light absorption value at 519nm.
7 DPPH method of table is loaded table
| A0 | Aj | 1 | 2 | 3 | 4 | 5 | 6 | |
| Sample (μ l) | 1000(H2O) | 1000 | 0 | 200 | 400 | 600 | 800 | 1000 |
| Ethyl alcohol (ml) | 1 | 1 | 2 | 1.8 | 1.6 | 1.4 | 1.2 | 1 |
| DPPH(ml) | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
The light absorption value under 519nm is measured, calculates clearance rate by formula 3:
DPPH clearance rate (%)=(A0-AS+Aj)/A0*100
More than, A0Refer to DPPH background light absorption value, A at 519nmSRefer to the extinction after sample is reacted with reagent at 519nm
Value, AjRefer to sample background light absorption value at 519nm.
6.1.2 testing result
The anti-organic free radical Activity determination result of table 8
| Group | IC50 (95% cofidence limit mg/ml) |
| Bromelain group | 0.903 |
| Flavor protease group | 5.110 |
| Alkali protease group | 0.866 |
| Papain group | 0.116 |
| Embodiment 1 | 0.998 |
| Embodiment 14 | 0.940 |
As shown in table 8, DPPH clearance rate IC50 size be flavor protease > 1 > embodiment of embodiment, 14 > bromelain >
Alkali protease > papain.Show the anti-organic free radical activity of papain preferably, the performance of embodiment 14 is better than real
Apply example 1.
6.2 anti-peroxy radical activity: pyrogallol method
6.2.1 principle and method
Principle: autoxidation easily occurs under alkaline condition for pyrogallol, generated negative oxygen ion and generated coloured centre
The substance of anti-peroxy radical is added in object, and in 4-5 minutes, the absorbance value at 319nm or 320nm has bright with the time
Aobvious linear relationship can obtain reaction rate by equation of linear regression.
It is loaded referring to following table, and measures light absorption value at 319nm.
9 pyrogallol method of table is loaded table
It obtains obtaining ultra-oxygen anion free radical clearance rate by formula 4 after reaction rate:
Ultra-oxygen anion free radical clearance rate (%)=(V0-V1)/V0*100
6.5.2 testing result
9 ultra-oxygen anion free radical clearance rate of table
| Group | Ultra-oxygen anion free radical clearance rate (%) |
| Bromelain group | 43.8% |
| Flavor protease group | 54.4% |
| Alkali protease group | 40.2% |
| Papain group | 61.8% |
| Embodiment 1 | 45.6% |
| Embodiment 14 | 52.7% |
As shown in table 9, the enzymolysis liquid of six kinds of enzymes is alkali protease < pineapple to ultra-oxygen anion free radical clearance rate result
Protease < 1 < embodiment of embodiment, 14 < flavor protease < papain.Show the anti-super oxygen of the hydrolysate of papain certainly
Preferably by base activity, the anti-superoxide activities of embodiment 14 are better than embodiment 1.
6.3 anti-hydroxyl radical free radical activity: salicylic acid method
6.3.1 principle and method
Principle: hydrogen peroxide generates hydroxy radical under the action of ferrous ion, and capture by salicylic acid hydroxyl is added into system
Free radical, while the purple product for having characteristic absorption under visible region is generated, oxidation resistant substance is added in the reaction system,
Capture hydroxyl radical free radical is competed with salicylic acid, so that the violet compound generated is reduced, the absorbance of solution changes, passes through
The antioxidant activity of the change evaluation tested material of the reaction solution absorbance of comparative experiments group and blank group.
Sample-adding is carried out according to the following table, measures the light absorption value under 510nm.
10 salicylic acid method of table is loaded table
Clearance rate is calculated by light absorption value back-pushed-type 5 is obtained:
Hydroxyl radical free radical clearance rate (%)=(A0-AS+Aj)/A0*100
More than, A0Refer to capture by salicylic acid free radical after at 510nm background light absorption value, ASRefer to sample reacted with reagent after
Light absorption value under 510nm, AjRefer to sample background light absorption value at 510nm.
6.3.2 testing result
11 hydroxyl radical free radical IC50 of table
| Group | IC50 (95% confidence level mg/ml) |
| Bromelain group | 0.594 |
| Flavor protease group | 0.297 |
| Alkali protease group | 0.182 |
| Papain group | 0.094 |
| Embodiment 1 | 0.402 |
| Embodiment 14 | 0.387 |
As shown in table 11, the enzymolysis liquid of six kinds of enzymes combination is to hydroxyl radical free radical clearance rate result are as follows: bromelain > implementation
1 > embodiment of example, 14 > flavor protease > alkali protease > papain, so papain removes hydroxyl radical free radical
Rate is best.Embodiment 14 is enhanced compared to the anti-hydroxyl radical free radical ability of embodiment 1.
6.4 to sum up, and by the compounding of neutral proteinase, papain and bromelain, it is whole to can be improved chicken slurry
Antioxygenic property.
Claims (10)
1. the preparation method of chicken slurry, which comprises the following steps:
Chicken shell is freezed at -10-0 DEG C, the chicken shell after the freezing is crushed to 100-200 mesh, obtains chicken-bone paste；
By the chicken-bone paste with water according to 1:(0.2-0.5) mass ratio mix, obtain mixing chicken-bone paste；
The complex enzyme after decentralized processing is added into above-mentioned mixing chicken-bone paste, is 40 DEG C -60 DEG C in temperature, pH is the item of 6-7.5
0.5~5h, the chicken-bone paste after being digested are hydrolyzed under part；
Concentration is carried out to the chicken-bone paste after above-mentioned enzymatic hydrolysis, obtains chicken slurry；
The additive amount of the complex enzyme accounts for 1 ‰~the 10 ‰ of raw material total amount, and the complex enzyme includes neutral proteinase.
2. the preparation method of chicken slurry according to claim 1, which is characterized in that the compound protease includes mass fraction
For 85% neutral proteinase.
3. the preparation method of chicken slurry according to claim 1, which is characterized in that the compound protease further includes quality point
The papain that the bromelain and mass fraction that number is 2-8% are 2-8%.
4. the preparation method of chicken according to claim 1 slurry, which is characterized in that the complex enzyme after the decentralized processing includes
Using dispersing agent treated complex enzyme, the dispersing agent includes solid dispersion or liquid dispersant.
5. the preparation method of chicken according to claim 4 slurry, which is characterized in that the solid dispersion be silica,
The mixture of active carbon, citric acid, the liquid dispersant are the mixture of calcium dihydrogen phosphate, calcium chloride and water.
6. the preparation method of chicken slurry according to claim 1, which is characterized in that further include that antioxygen is added into chicken slurry
Agent and preservative.
7. the preparation method of chicken slurry according to claim 6, which is characterized in that the antioxidant is butylated hydroxy-a
Benzene, additive amount are 1 ‰ -3 ‰, and the preservative is citric acid, and additive amount is 1 ‰ -3 ‰.
8. the preparation method of chicken according to claim 1 slurry, which is characterized in that using vacuum concentration pot to the enzymatic hydrolysis after
Chicken-bone paste be concentrated, the vacuum degree in the vacuum concentration pot be 0.06-0.09MPa, temperature be 45-80 DEG C.
9. the acid of the chicken slurry that the preparation method of chicken slurry according to claim 1-8 is prepared, the chicken slurry is molten
Protein content is higher than 60%, and small peptide content is the 50%-100% of the molten protein content of acid.
10. a kind of fish meal, which is characterized in that starched including chicken as claimed in claim 9.
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| CN111533784A (en) * | 2020-05-26 | 2020-08-14 | 吉林大学 | Chicken bone antioxidant peptide and preparation method thereof |
| CN114586900A (en) * | 2020-12-04 | 2022-06-07 | 青岛佰伟英格生物科技有限公司 | Application of enzymolysis chicken pulp in fresh water carnivorous fish feeding |
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