CN112425678A - Method for preparing protein powder by using tuna leftovers - Google Patents
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- CN112425678A CN112425678A CN201910790199.5A CN201910790199A CN112425678A CN 112425678 A CN112425678 A CN 112425678A CN 201910790199 A CN201910790199 A CN 201910790199A CN 112425678 A CN112425678 A CN 112425678A
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- 235000021190 leftovers Nutrition 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 238000001694 spray drying Methods 0.000 claims abstract description 13
- 238000005238 degreasing Methods 0.000 claims abstract description 12
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004332 deodorization Methods 0.000 claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 38
- 238000002791 soaking Methods 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 229920000388 Polyphosphate Polymers 0.000 claims description 7
- 102000004142 Trypsin Human genes 0.000 claims description 7
- 108090000631 Trypsin Proteins 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000001205 polyphosphate Substances 0.000 claims description 7
- 235000011176 polyphosphates Nutrition 0.000 claims description 7
- 239000012588 trypsin Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 claims description 2
- 239000004519 grease Substances 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 22
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 239000003623 enhancer Substances 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000009700 powder processing Methods 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 241000700159 Rattus Species 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
- 235000012631 food intake Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000004584 weight gain Effects 0.000 description 3
- 235000019786 weight gain Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000269849 Thunnus Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021127 solid diet Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method for preparing protein powder by using tuna leftovers belongs to the technical field of animal protein powder processing. In order to solve the problem of waste of tuna leftovers, the invention provides a method for preparing protein powder by using the tuna leftovers, which specifically comprises the steps of (1) raw material pretreatment, (2) deodorization, (3) deacidification, (4) degreasing, (5) enzymatic hydrolysis, (6) enzyme deactivation, (7) vacuum concentration, (8) spray drying. The invention selects the tuna leftovers to prepare the protein powder, reduces the waste of the tuna leftovers, in addition, the tuna protein content is rich, the content of the essential amino acid is higher, the nutrition value is good, the protein powder prepared from the tuna leftovers can be widely applied to the food industry as a protein enhancer, and the application value is quite high.
Description
Technical Field
The invention relates to the technical field of animal protein powder processing, in particular to a method for preparing protein powder by using tuna leftovers.
Background
Tunas live in the middle and upper water areas of the ocean, are distributed in tropical, subtropical and temperate regions of the pacific ocean, the atlantic ocean and the indian ocean, and belong to oceanic highly-migratory fishes. Tuna has high nutritive value, is called submarine chicken and marine gold, is mainly consumed by sashimi and cans, and has high price. And the leftovers of the tuna such as fish meat, skin, fishbone, viscera and the like with the length of more than 3 are generated in the processing process of the tuna, wherein the dark meat accounts for more than 50 percent, so the economic value can be effectively realized by processing and utilizing the tuna leftovers. The leftovers are rich in protein, and the preparation of the protein powder by using the tuna leftovers is also a good way for improving the economic benefit.
With the increasing living standard of people, the demand of nutritional health products is more, which not only requires the safety and functionality of the products, but also ensures sufficient nutritional ingredients. At present, fish meat is mostly processed directly or low-value fish in the market, raw materials are wasted, and nutritional ingredients are low.
Disclosure of Invention
Aiming at the problem of waste of tuna leftovers, the invention provides a method for preparing protein powder by using the tuna leftovers, which comprises the following steps:
(1) pretreatment of raw materials: removing impurities from tuna leftovers, and crushing to obtain a blank;
(2) removing fishy smell: adsorbing the blank by using activated carbon for deodorization for 45-60 minutes, wherein the using amount ratio of the activated carbon to the blank is 1: 18-1: 22;
(3) acid removal: then, according to the material-liquid ratio of 1:1-1:3, removing acid by using polyphosphate with the mass concentration of 1% -3%, and soaking for 3-5 hours at the temperature of 10-50 ℃;
(4) degreasing: taking the deacidified blank, adding a sodium chloride solution with the mass concentration of 0.1-0.5% according to the material-liquid ratio of 1:1-1: 5, soaking for 30-45 minutes for degreasing, filtering the degreased fish meat, and keeping the filtrate;
(5) adding enzyme for hydrolysis: adding 400-700 u/g trypsin into the degreased filtrate for enzymolysis for 1.5-2.5 hours at the temperature of 40-45 ℃ and under the condition that the pH value is 7.5-8.0 and the reference of the degreased filtrate;
(6) enzyme deactivation treatment: inactivating enzyme after enzymolysis, then centrifuging, and taking supernatant;
(7) and (3) vacuum concentration: performing vacuum concentration on the supernatant obtained in the step (6), and finishing the concentration when the concentration solid reaches more than 35%;
(8) spray drying: and carrying out spray drying on the concentrated enzymolysis liquid at the air inlet temperature of 170-200 ℃ and the air outlet temperature of 70-100 ℃ to prepare the protein powder.
Preferably, the tuna offal is a mixture of one or more of fish head, fish bone, and dark meat from which impurities in the stomach and intestines are removed.
Preferably, the activated carbon in the step (2) is obtained by soaking the activated carbon in HCl solution with the volume fraction of 3%, placing the soaked activated carbon in a thermostatic water bath kettle at 37 ℃ for 12 hours, pouring out supernatant, adjusting the pH to be neutral, and placing the obtained product in an oven to dry at 37 ℃.
Preferably, the mass concentration of the polyphosphate used for deacidification in the step (3) is 3%, the temperature is 30 ℃, and the soaking time is 4 hours.
Preferably, the degreasing in the step (4) is performed by soaking the degreased sodium chloride solution at 65 ℃ for 35 minutes, wherein the mass concentration of the sodium chloride solution is 0.3%.
Preferably, the defatted fish meat is filtered with a plate and frame filter.
Preferably, in the step (5), the defatted filtrate is subjected to enzymolysis by adding 500 u/g of trypsin at 42 ℃ and pH 7.5, wherein the enzymolysis time is 2 hours.
Preferably, the enzyme deactivation mode in the step (6) is boiling water bath heating, and the enzyme deactivation treatment time is 10 minutes.
Preferably, the centrifugation in step (6) is carried out at 3000 rpm for 15 minutes.
Preferably, in the spray drying process in the step (8), the inlet air temperature is 185 ℃ and the outlet air temperature is 85 ℃.
Advantageous effects
The invention selects the tuna leftovers to prepare the protein powder, reduces the waste of the tuna leftovers, in addition, the tuna protein content is rich, the content of the essential amino acid is higher, the nutrition value is good, the protein powder prepared from the tuna leftovers can be widely applied to the food industry as a protein enhancer, and the application value is quite high.
Detailed Description
The present invention will be further described with reference to the following specific embodiments, but the present invention is not limited by the examples.
The materials, reagents, methods and apparatus used in the following examples, which are not specifically illustrated, are conventional in the art and are commercially available to those skilled in the art.
Example 1. a method for preparing protein powder by using tuna offcuts comprises the following specific steps:
(1) pretreatment of raw materials: cleaning the tuna dark meat processing leftovers, and crushing the leftovers from which the impurities are removed to obtain a blank;
(2) removing fishy smell: soaking activated carbon in 3% HCl solution, placing in a 37 ℃ constant-temperature water bath for 12h, pouring out supernatant, adding deionized water to adjust to be neutral, placing in an oven for drying at 37 ℃, and adsorbing blanks by using the activated carbon for deodorization, wherein the dosage ratio of the activated carbon to the blanks is 1: 20;
(3) acid removal: then, deacidifying by using polyphosphate with the mass fraction of 3% according to the material-liquid ratio of 1:3, and soaking for 4 hours at the temperature of 30 ℃;
(4) degreasing: taking the deacidified blank, and mixing the materials according to a material-liquid ratio of 1:2, adding a sodium chloride solution with the mass fraction of 0.3%, soaking for 35 minutes for degreasing, filtering the degreased fish meat, and keeping the filtrate;
(5) adding enzyme for hydrolysis: adding 500U/g trypsin into the degreased filtrate for enzymolysis for 2 hours at 42 ℃ and under the condition that the pH value is 7.5 and the degreased filtrate is taken as a reference;
(6) enzyme deactivation treatment: inactivating enzyme in boiling water for 10 min, centrifuging, and collecting supernatant;
(7) and (3) vacuum concentration: and (4) carrying out vacuum concentration on the supernatant obtained in the step (6), and finishing the concentration when the concentration solid reaches more than 35%.
(8) Spray drying: drying the concentrated enzymolysis liquid in a spray dryer, setting the parameters as 185 ℃ of inlet air temperature, 80 ℃ of outlet air temperature and 300Ml/h of feeding speed, carrying out spray drying, collecting powder and cooling.
The finally obtained tuna leftover protein powder basically has no fishy smell and sour taste and has good mouthfeel.
Embodiment 2. a method for preparing protein powder by using tuna leftovers comprises the following specific steps:
(1) pretreatment of raw materials: cleaning the tuna dark meat processing leftovers, and crushing the leftovers from which the impurities are removed to obtain a blank;
(2) removing fishy smell: soaking activated carbon in 3% HCl solution, placing in a 37 ℃ constant-temperature water bath for 12h, pouring out supernatant, adding deionized water to adjust to be neutral, placing in an oven for drying at 37 ℃, and adsorbing blanks by using the activated carbon for deodorization, wherein the dosage ratio of the activated carbon to the blanks is 1: 20;
(3) acid removal: then, deacidifying by using polyphosphate with the mass fraction of 3% according to the material-liquid ratio of 1:3, and soaking for 4 hours at the temperature of 30 ℃;
(4) degreasing: taking the deacidified blank, and mixing the materials according to a material-liquid ratio of 1:1, adding a sodium chloride solution with the mass fraction of 0.3%, soaking for 35 minutes for degreasing, filtering the degreased fish meat, and keeping the filtrate;
(5) adding enzyme for hydrolysis: adding 500U/g trypsin into the degreased filtrate for enzymolysis at 42 ℃ and pH of 7.5, wherein the enzymolysis time is 1.5 hours;
(6) enzyme deactivation treatment: inactivating enzyme in boiling water for 10 min, centrifuging, and collecting supernatant;
(7) and (3) vacuum concentration: and (4) carrying out vacuum concentration on the supernatant obtained in the step (6), and finishing the concentration when the concentration solid reaches more than 35%.
(8) Spray drying: drying the concentrated enzymolysis liquid in a spray dryer, setting the parameters as 185 ℃ of inlet air temperature and 80 ℃ of outlet air temperature, performing spray drying at a feeding speed of 300Ml/h, collecting powder and cooling.
The finally obtained tuna leftover protein powder has heavier fishy smell and slightly poor taste.
Embodiment 3. a method for preparing protein powder by using tuna leftovers comprises the following specific steps:
(1) pretreatment of raw materials: cleaning the tuna dark meat processing leftovers, and crushing the leftovers from which the impurities are removed to obtain a blank;
(2) removing fishy smell: soaking activated carbon in 3% HCl solution, placing in a 37 ℃ constant-temperature water bath for 12h, pouring out supernatant, adding deionized water to adjust to be neutral, placing in an oven for drying at 37 ℃, and adsorbing blanks by using the activated carbon for deodorization, wherein the dosage ratio of the activated carbon to the blanks is 1: 20;
(3) acid removal: then, deacidifying by using polyphosphate with the mass fraction of 3% according to the material-liquid ratio of 1:3, and soaking for 4 hours at the temperature of 30 ℃;
(4) degreasing: taking the deacidified blank, and mixing the materials according to a material-liquid ratio of 1:3, adding a sodium chloride solution with the mass fraction of 0.3%, soaking for 35 minutes for degreasing, filtering the degreased fish meat, and keeping the filtrate;
(5) adding enzyme for hydrolysis: adding 500U/g trypsin into the degreased filtrate for enzymolysis at 42 ℃ and pH of 7.5 for 2.5 hours, wherein the reference of the degreased filtrate is the reference;
(6) enzyme deactivation treatment: inactivating enzyme in boiling water for 10 min, centrifuging, and collecting supernatant;
(7) and (3) vacuum concentration: and (4) carrying out vacuum concentration on the supernatant obtained in the step (6), and finishing the concentration when the concentration solid reaches more than 35%.
(8) Spray drying: drying the concentrated enzymolysis liquid in a spray dryer, setting the parameters as 185 ℃ of inlet air temperature and 80 ℃ of outlet air temperature, performing spray drying at a feeding speed of 300Ml/h, collecting powder and cooling.
The finally obtained tuna leftover protein powder has heavy sour taste and slightly poor taste.
Healthy SPF rats were selected for each test sample and placed in a rat chamber at a temperature of 23 + -3 deg.C and a relative humidity of 45 + -10% with a light/dark cycle of 12/12h varied. After one week of rat feeding, rats were randomly divided into 4 groups: (1) blank control group (2) group (3) example 1 group (4) example 2 group (3) 10 of each group. The intake of solid diet was measured daily and the body weight of the rats was weighed every three days for 30 days (wherein the blank control group was fed AIN-93G growth purified feed made from high tech nutritious feed).
Table 1 shows the feed intake and weight gain of rats in the protein powders obtained from the different reactions
| Group of | Weight gain (g) | Food intake (g) |
| Blank control group | 20.37±0.93 | 79.32±0.59 |
| EXAMPLE 1 group | 37.79±0.61 | 96.17±0.95 |
| EXAMPLE 2 group | 31.41±0.88 | 88.84±0.91 |
| EXAMPLE 3 group | 35.98±0.82 | 93.54±0.78 |
From the above results, it was found that the rats in the group of example 1 had the best growth and the best food intake. The tuna offal protein powder of the group of example 1 was found to taste the best, with the highest food intake and thus fastest weight gain in rats.
Claims (10)
1. A method for preparing protein powder by using tuna leftovers is characterized by comprising the following steps:
(1) pretreatment of raw materials: removing impurities from tuna leftovers, and crushing to obtain a blank;
(2) removing fishy smell: adsorbing the blank by using activated carbon for deodorization for 45-60 minutes, wherein the using amount ratio of the activated carbon to the blank is 1: 18-1: 22;
(3) acid removal: then, according to the material-liquid ratio of 1:1-1:3, removing acid by using polyphosphate with the mass concentration of 1% -3%, and soaking for 3-5 hours at the temperature of 10-50 ℃;
(4) degreasing: taking the deacidified blank, adding a sodium chloride solution with the mass concentration of 0.1-0.5% according to the material-liquid ratio of 1:1-1: 5, soaking for 30-45 minutes for degreasing, filtering the degreased fish meat, and keeping the filtrate;
(5) adding enzyme for hydrolysis: adding 400-700 u/g trypsin into the degreased filtrate for enzymolysis for 1.5-2.5 hours at the temperature of 40-45 ℃ and under the condition that the pH value is 7.5-8.0 and the reference of the degreased filtrate;
(6) enzyme deactivation treatment: inactivating enzyme after enzymolysis, then centrifuging, and taking supernatant;
(7) and (3) vacuum concentration: performing vacuum concentration on the supernatant obtained in the step (6), and finishing the concentration when the concentration solid reaches more than 35%;
(8) spray drying: and carrying out spray drying on the concentrated enzymolysis liquid at the air inlet temperature of 170-200 ℃ and the air outlet temperature of 70-100 ℃ to prepare the protein powder.
2. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: the tuna offal is a mixture of one or more of fish head, fish bone and dark meat for removing impurities in stomach and intestine.
3. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: and (3) soaking the activated carbon in HCl solution with the volume fraction of 3%, placing the soaked activated carbon in a constant-temperature water bath kettle at 37 ℃ for 12 hours, pouring out the supernatant, adjusting the pH to be neutral, and placing the obtained product in an oven at 37 ℃ for drying to obtain the activated carbon.
4. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: and (3) the mass concentration of the polyphosphate used for deacidification is 3%, the temperature is 30 ℃, and the soaking time is 4 hours.
5. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: and (4) soaking the degreased sodium chloride solution with the mass concentration of 0.3% at 65 ℃ for 35 minutes to remove the grease.
6. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: the defatted fish meat is filtered with a plate-and-frame filter.
7. The method for preparing protein powder by using tuna leftovers according to claim 1, which is characterized in that: in the step (5), 500 u/g trypsin is added into the degreased filtrate for enzymolysis for 2 hours at 42 ℃ and under the condition that the pH value is 7.5 and the degreased filtrate is taken as a reference.
8. The method for preparing protein powder by using tuna offcuts according to claim 1, which is characterized in that: the enzyme deactivation mode in the step (6) is boiling water bath heating, and the enzyme deactivation treatment time is 10 minutes.
9. The method for preparing protein powder by using tuna offcuts according to claim 1, which is characterized in that: the centrifugation in the step (6) was carried out for 15 minutes at a rotational speed of 3000 rpm.
10. The method for preparing protein powder by using tuna offcuts according to claim 1, which is characterized in that: in the spray drying process in the step (8), the air inlet temperature is 185 ℃ and the air outlet temperature is 85 ℃.
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