CN111990537A - Functional nutritional enzymatic squid paste and preparation method thereof - Google Patents
Functional nutritional enzymatic squid paste and preparation method thereof Download PDFInfo
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- 230000002255 enzymatic effect Effects 0.000 title claims abstract description 33
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000019465 surimi Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
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- 230000008569 process Effects 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012588 trypsin Substances 0.000 claims abstract description 12
- 102000004142 Trypsin Human genes 0.000 claims abstract description 11
- 108090000631 Trypsin Proteins 0.000 claims abstract description 11
- 210000004185 liver Anatomy 0.000 claims abstract description 11
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
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- 239000000047 product Substances 0.000 claims description 34
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 235000019784 crude fat Nutrition 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 5
- 150000007524 organic acids Chemical class 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 5
- 238000011105 stabilization Methods 0.000 claims description 5
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- 229910052793 cadmium Inorganic materials 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000005536 corrosion prevention Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 claims 2
- 235000018102 proteins Nutrition 0.000 claims 2
- 108091005658 Basic proteases Proteins 0.000 claims 1
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- 239000006071 cream Substances 0.000 claims 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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 functional nutritional enzymatic squid paste and a preparation method thereof, wherein squid leftovers are used as raw materials, the squid leftovers are ground into squid surimi, the squid surimi is conveyed to an enzymatic hydrolysis tank through a diaphragm pump, the pH value of the squid surimi is adjusted to be 6.0-8.5, then 1% -5% of trypsin is added, biological enzymatic hydrolysis is carried out for 0.5-3h at the temperature of 40-60 ℃, high-temperature sterilization is carried out for 0.5-1.5h after the enzymatic hydrolysis is finished, the squid surimi is transferred to a concentration tank for concentration through the diaphragm pump after cooling, and an antiseptic preservative is added when the water content is up to the concentration level, so that a finished product is obtained. The content of crude protein in the enzymatic squid paste is more than or equal to 15 percent, the acid soluble protein accounts for more than 60 percent of the protein content, and the content of volatile basic nitrogen is less than or equal to 300 mg/kg. The invention has high production efficiency, full enzymolysis and easy control of the enzymolysis process, is rich in active ingredients such as small peptide and the like, and has stable product quality. The prepared enzymatic squid liver paste can be used as a phagostimulant of aquatic feeds such as fish, shrimp and the like, can improve the feed intake and the digestion and absorption capacity of animals, adjust the microecological balance in vivo, and enhance the disease prevention and resistance.
Description
Technical Field
The invention relates to the technical field of biology, in particular to functional nutritional enzymatic squid paste and a preparation method thereof
Background
In recent years, with the development of deep sea fishing technology at home and abroad, squids have become the main marine fishing and aquatic product processing varieties in China. At present, the processing amount of squid in China is up to 40-50 ten thousand tons every year, and the squid is the 1 st in the world, and the processed variety is mainly North Pacific ocean squid, Argentina squid and Peru squid. The squid processing market potential in China is very large, and the squid processing market potential becomes a huge raw material processing and export industry.
The body of the squid is generally processed in the processing process of the squid, the output of leftovers such as the head, feet, viscera, epidermis and the like of the squid is about 35 percent, the viscera of the squid accounts for about 20 percent of the wet weight of the squid, and the viscera contains about 19 percent of protein. According to the research, the squid processing leftovers account for the following mass percent: 1.3 percent of ink sac, 0.2 percent of pinnate shell, 7.5 to 10.0 percent of liver, 0.5 to 0.7 percent of white, 2.0 percent of sleeve-fish skin and 4.8 to 6.0 percent of other viscera. The water content and the oil content of the internal organs of the squid are higher, and the processes of microorganism breeding, protein putrefaction and grease rancidity are extremely easy to accelerate. If the viscera is directly poured into natural water after treatment, the water is inevitably lack of dissolved oxygen, which causes serious environmental pollution.
At present, the utilization rate of aquatic product processing in developed countries is high, especially in the United states and Japan, the utilization rate of aquatic product processing is above 80%, and the utilization rate of aquatic product processing in China is below 30%. The product types of the domestic squid processing industry are single, the product types of all squid processing enterprises are different, the homogenization is serious, and although the extraction and the utilization of active substances in the squids are started, the key technical research and the industrialization process of the comprehensive utilization and the industrialization of the squid viscera leftovers are weakened. How become useless become precious, reduce extravagant and environmental pollution outside, can greatly promote the economic value of deep sea squid processing product to form the novel industrial chain of marine biotechnology processing.
In the production of aquatic feeds, for example, high-grade seawater fish such as prawn feed, crab feed and the like, the squid paste is added to play a food calling role, and is a necessary added raw material in high-grade aquatic feeds. The Chinese feed yield in 2018 is about 1.9 million tons, wherein the aquatic feed is about 1500 million tons, the high-grade aquatic feed is about 225 million tons calculated according to a proportion of 15%, 3% of squid liver paste is added into each ton, and the annual demand is about 67.5 million tons. The processing amount of the squid is 50 ten thousand tons, the internal organ accounts for 20 percent and is about 10 ten thousand tons every year in China, and the supply is not sufficient. The price of the squid liver paste in the current market is 6000 yuan/ton, and the yield value can be about 6000 yuan according to the price and the annual production of 1 ten thousand tons.
The 21 st century is the ocean century, the research and development of marine biomedical products are enhanced, the deep processing technology of squid viscera leftovers, particularly the research of the key industrialization technology is enhanced, marine biomedical products with high technological content and high added values are developed, the industrial chain is extended, the prospect is bright, a new growth point of the ocean economy is brought, and the development strategy of the ocean economy of China is met.
Disclosure of Invention
The invention aims to provide the functional nutritional enzymolysis squid paste and the preparation method thereof, and the functional nutritional enzymolysis squid paste has the special effects of being rich in micromolecular active substances and easy to store.
The technical aim of the invention is realized by the following technical scheme: a functional nutritional enzymolysis squid paste and a preparation method thereof comprise the following steps:
step A: crushing: grinding squid leftovers serving as raw materials into squid surimi by a grinder, and pumping the squid surimi to an enzymolysis tank by a diaphragm pump;
and B: enzymolysis: stirring the squid surimi in the enzymolysis tank, adjusting the pH value to 7.0-8.5, adding protease accounting for 1-5% of the mass of the raw material after stabilization, performing biological enzymolysis for 0.5-3h at 40-60 ℃, and monitoring the change of pH value and gradually adjusting the pH value in the enzymolysis process;
and C: sterilizing, cooling and filtering: b, sterilizing the product obtained in the step B at high temperature, controlling the sterilization time to be 0.5-1h, cooling, filtering, separating filtrate and discarding upper-layer filter residue;
step D: concentration: transferring the filtrate to a concentration tank for physical concentration, controlling the water content to be 40-50%, and then adding organic acid and the like for corrosion prevention and fresh preservation, so that the pH value is controlled as follows: 3.5-4.5
Step E: and detecting a concentrated finished product, and transferring the product into a ton barrel to be packed after the product is qualified, so as to obtain the nutritious and functional squid paste.
Through the technical scheme, the squid viscera with low price are used as raw materials in the step A, the leftovers and the byproducts thereof generated in the squid processing process are fully utilized, the waste is effectively changed into valuable, and the waste and the environmental pollution are reduced. Mincing squid viscera into minced squid, can effectively improve the fluidity of the material, simultaneously can increase the contact area of enzymolysis and improve the enzymolysis effect
And in the step B, the pH value of the material is adjusted, protease is added, and full enzymolysis is carried out under the optimal enzymolysis condition, so that the nutritional active ingredients in the internal organs of the squid are released to the maximum extent.
And C, sterilizing the squid extract product subjected to full enzymolysis at high temperature to eliminate microorganisms and related protease in the product and eliminate product risks brought by related microorganisms. Meanwhile, the sterilized and cooled product is filtered to remove the bone and other substances which are not easy to be subjected to enzymolysis in the internal organs of the squid, so that the purity of the product is improved, and the product is easy to be digested and absorbed by fishes and shrimps when being used as a phagostimulant of the products such as the fishes and the shrimps at the later stage, and the quality of the product is effectively improved.
In the step D, the product after enzymolysis is physically concentrated, and organic acid with a certain proportion is added, so that the obtained functional squid extract ensures the active concentration of the product and can effectively improve the storage time of the product
In the step E, products of each batch are detected, the core key indexes of the products are guaranteed to be qualified, and the quality of the products is guaranteed
Preferably, the protease is trypsin with an optimum pH of 6.0-8.5 and an optimum reaction temperature of 40-60 deg.C
By adopting the technical scheme, when the trypsin is subjected to enzymolysis at the temperature of 40-60 ℃, the biological enzymolysis activity of the trypsin is the highest.
Preferably, in the enzymolysis process in the step B, the pH value and other related indexes in the enzymolysis tank are continuously changed, and the related indexes are monitored in real time and adjusted at any time.
Preferably, the pH value of the squid paste obtained in the step D is 3.5-4.5, the content of crude protein is 15% -25%, the content of crude ash is 3% -6%, the content of crude fat is 10% -20%, the content of volatile basic nitrogen is 300mg/k, and the content of cadmium is 15-40 mg/kg.
Preferably, the squid acid soluble protein content obtained in the step D is 60% -85%, and the squid acid soluble protein is rich in active ingredients such as small peptides and the like.
By adopting the technical scheme, the pH value of the obtained functional enzymatic squid liver paste is 3-5, and the proliferation of the enzymatic squid liver paste polluted by mixed bacteria in the environment can be inhibited.
Preferably, the crude protein comprises amino acids, small peptides and other small molecule active substances, the content of the amino acids accounts for 60% -85% of the total content of the crude protein, and the content of the amino acids accounts for 10% -20% of the total content of the crude protein.
Preferentially, the functional enzymolysis squid paste obtained by the technical scheme is rich in small-molecular oligopeptides and amino acids, and protein hydrolysate with the molecular weight of 1000Da accounts for 80-95% of the total amount of crude protein, so that the functional enzymolysis squid paste can be directly used for aquatic feeds to be absorbed by young fishes, shrimps and the like, the growth of the fishes and the shrimps is promoted, and the immunity is improved.
Preferably, the functional enzymatic squid paste obtained in the invention is a flowable paste with special fragrance.
By adopting the technical scheme, the enzymatic squid liver paste disclosed by the invention can be well mixed with feed when being used for the aquatic feed, and meanwhile, the enzymatic squid liver paste has special smell and the aquatic feed has good food attraction property.
Compared with the prior art, the invention has the following characteristics:
1. the squid processing leftovers are used as raw materials, the pollution to the environment caused by the traditional cooking mode is avoided, the biological enzymolysis technology is utilized, waste is changed into wealth, and the squid leftovers are fully utilized.
2. The biological enzymolysis is carried out by adopting special protease-trypsin, the biological enzymolysis efficiency is high, and the cost of biological activity such as squid viscera is released to the maximum degree. Meanwhile, the enzymolysis reaction condition is mild, the process flow is short, and no environmental burden is caused.
3. The unique biological enzymolysis efficiency of the trypsin is rich in oligopeptide and amino acid content which is as high as 60-85%, and the trypsin can be effectively absorbed by livestock and poultry and improves the immunity of the livestock and poultry.
4. The functional squid paste obtained by the invention is different from the traditional cooking process, has special fragrance and has good food calling effect on aquatic feeds.
5. The functional squid liver paste obtained by the invention is a paste with specific moisture and nutrient content after being concentrated, and can be well added into feed for use.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be apparent to those of ordinary skill in the art that the present invention may be practiced without departing from the spirit and scope of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Embodiment mode 1
A functional nutritional enzymatic squid paste and a preparation method thereof comprise the following steps:
step A: : crushing: the squid leftovers are used as raw materials and are minced into squid surimi by a pulverizer, the squid surimi is pumped to an enzymolysis tank by a diaphragm pump, and the weight of the squid surimi is accurately recorded;
and B: enzymolysis: stirring the squid surimi in the enzymolysis tank, adjusting the pH value to 7.5, adding trypsin with the mass of 2% of the raw material after stabilization, carrying out biological enzymolysis for 1h at the temperature of 45 ℃, and monitoring and gradually adjusting the pH value in the enzymolysis process;
and C: sterilizing, cooling and filtering: b, sterilizing the product obtained in the step B at high temperature, wherein the sterilization time is controlled to be 0.5h, the temperature is controlled to be 80 ℃, filtering is carried out after the product is fully cooled, and the filtrate is separated out and the upper filter residue is discarded;
step D: concentration: transferring the filtrate to a concentration tank for physical concentration, wherein the water content after concentration is 45%, and then adding organic acid and the like for antisepsis and fresh preservation to control the pH value to be 33.5-4.5.
Step E: and detecting a concentrated finished product, and transferring the product into a ton barrel to be packed after the product is qualified, so as to obtain the nutritious and functional squid paste.
Through detection, the pH value of the enzymatic functional squid paste obtained by the embodiment is 4.2, the content of crude protein is 17.1%, the content of crude fat is 14.6%, the content of acid soluble protein is 65%, the content of ash is 4%, and the content of volatile basic nitrogen is 288 mg/k.
Embodiment mode 2
A functional nutritional enzymatic squid paste and a preparation method thereof comprise the following steps:
step A: crushing: the squid leftovers are used as raw materials and are minced into squid surimi by a crusher, the squid surimi is pumped to an enzymolysis tank by a diaphragm pump, and the weight of the squid surimi is accurately recorded.
And B: enzymolysis: stirring the squid surimi in the enzymolysis tank, adjusting the pH value to 8.0, adding trypsin with the mass of 4% of the raw material after stabilization, carrying out biological enzymolysis for 1h at 50 ℃, and monitoring the change of the pH value and gradually adjusting the pH value in the enzymolysis process.
And C: sterilizing, cooling and filtering: and C, sterilizing the product obtained in the step B at high temperature, controlling the sterilization time to be 0.5h and the temperature to be 80 ℃, fully cooling, filtering, separating filtrate and discarding upper-layer filter residue.
Step D: concentration: transferring the filtrate to a concentration tank for physical concentration, wherein the water content after concentration is 44%, and then adding organic acid and the like for antisepsis and fresh preservation to control the pH value to be 3.0-5.0.
Step E: and detecting a concentrated finished product, and transferring the product into a ton barrel to be packed after the product is qualified, so as to obtain the nutritious and functional squid paste.
Through detection, the pH value of the enzymatic functional squid paste obtained by the embodiment is 4.5, the content of crude protein is 18.5%, the content of crude fat is 12.8%, the content of acid soluble protein is 63%, the content of ash is 5.1%, and the content of volatile basic nitrogen is 237 mg/k.
Embodiment 3
A functional nutritional enzymatic squid paste and a preparation method thereof comprise the following steps:
step A: : crushing: the squid leftovers are used as raw materials and are ground into squid surimi by a grinder, the squid surimi is pumped to an enzymolysis tank by a diaphragm pump, and the weight of the squid surimi is accurately recorded.
And B: enzymolysis: stirring the squid surimi in the enzymolysis tank, adjusting the pH value to 8.0, adding trypsin with the mass of 3% of the raw material after stabilization, carrying out biological enzymolysis for 2h at the temperature of 45 ℃, and monitoring and gradually adjusting the pH value in the enzymolysis process.
And C: sterilizing, cooling and filtering: and C, sterilizing the product obtained in the step B at high temperature, controlling the sterilization time to be 0.5h and the temperature to be 80 ℃, fully cooling, filtering, separating filtrate and discarding upper-layer filter residue.
Step D: concentration: transferring the filtrate to a concentration tank for physical concentration, wherein the water content after concentration is 44%, and then adding organic acid and the like for antisepsis and fresh preservation to control the pH value to be 3.0-5.0.
Step E: and detecting a concentrated finished product, and transferring the product into a ton barrel to be packed after the product is qualified, so as to obtain the nutritious and functional squid paste.
Through detection, the pH value of the enzymatic functional squid paste obtained by the embodiment is 4.2, the content of crude protein is 19.0%, the content of crude fat is 11.6%, the content of acid soluble protein is 79.5%, the content of ash is 5.4%, and the content of volatile basic nitrogen is 252 mg/k.
In the method, biological enzymolysis is carried out on raw materials such as squid viscera and the like by trypsin, enzymolysis parameters are controlled, the content of oligopeptide and amino acid in the squid viscera can be greatly improved, the content of acid-soluble protein can reach 79.5 percent, the developed product can be directly sprayed and added in a two-mixing process, the use is convenient, and the sanitary index is advanced (cadmium content/freshness) in the similar products and is well controlled. Meanwhile, the specific deep enzymolysis technology of the patent greatly improves the acid soluble protein content of the product, effectively improves the survival rate of the young shrimps and crabs, and has good food calling effect.
Animal feeding tests are carried out on the prepared enzymolysis squid liver paste sample, and animals are healthy and do not have abnormal reaction. And the additive is added into daily ration of animals (3% of the additive is added into each ton of feed), so that the bait has a good food calling effect, and the survival rate of the young shrimps and crabs and the utilization rate of the feed are improved.
All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.
While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the disclosed embodiments of the invention may be used in any combination, provided that there is no structural conflict, and the combination is not exhaustively described in this specification merely for the sake of brevity and resource conservation. Therefore, it is intended that the present invention not be limited to the particular embodiments disclosed, but that the present invention includes all technical solutions falling within the scope of the appended claims, and that such modifications or improvements made without departing from the spirit of the present invention fall within the scope of the claims.
Claims (8)
1. A functional nutritional enzymatic squid paste and a preparation method thereof are characterized in that: the method comprises the following steps:
step A: crushing: the squid leftovers are used as raw materials and are minced into squid surimi by a crusher, and the squid surimi is pumped to an enzymolysis tank by a diaphragm pump.
And B: enzymolysis: stirring the squid surimi in the enzymolysis tank, adjusting the pH value to 7.0-8.5, adding protease accounting for 1-5% of the mass of the raw material after stabilization, carrying out biological enzymolysis for 0.5-3h at 40-60 ℃, and monitoring and gradually adjusting the pH value in the enzymolysis process.
And C: sterilizing, cooling and filtering: and C, sterilizing the product obtained in the step B at high temperature, controlling the sterilization time to be 0.5-1h, cooling, filtering, separating filtrate, and discarding upper-layer filter residue.
Step D: concentration: transferring the filtrate to a concentration tank for physical concentration, controlling the water content to be 40-50%, and then adding 2-4% of organic acid for corrosion prevention and fresh preservation, so that the pH value is controlled as follows: 3.5-4.5.
Step E: and detecting the concentrated finished product, and transferring to a ton barrel for packaging after the finished product is qualified.
2. The functional nutritional enzymatic squid paste and the preparation method thereof according to the claim one, are characterized in that; the protease is trypsin, the optimal temperature is 30-50 ℃, and the enzymolysis condition is mild;
3. the functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the protease is a weakly alkaline protease, and the optimum pH value is 7.0-9.0.
4. The functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the pH value of the nutritional enzymatic squid paste obtained in the step 2 is 3.0-5.0, the content of crude protein is 15% -25%, the content of water is 40% -50%, and the content of crude ash is 3% -6%: 10 to 20 percent of crude fat; the cadmium content is 15-40 mg/kg.
5. The functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the nutrient enzymolysis squid paste obtained in the step 2 has the following volatile basic nitrogen content: 100-300 mg/k.
6. The functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the content of acid-soluble protein in the nutrient enzymolysis squid cream obtained in the step 2 in the total protein is as follows: 60 to 85 percent.
7. The functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the nutritional enzymatic squid liver paste is a paste with viscosity and flowability, and has special animal protein fragrance.
8. The functional nutritional enzymatic squid paste and the preparation method thereof of the claim one, wherein the functional nutritional enzymatic squid paste is characterized in that: the organic acid added is lactic acid and the like.
Priority Applications (1)
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| CN112998124A (en) * | 2021-04-26 | 2021-06-22 | 浙江丰宇海洋生物制品有限公司 | Preparation method of squid liver paste |
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Application publication date: 20201127 |