CN1271939C - Method for deep enzymolysis of low value fish protein with rotten inhibiting function - Google Patents
Method for deep enzymolysis of low value fish protein with rotten inhibiting function Download PDFInfo
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- CN1271939C CN1271939C CN 200410026619 CN200410026619A CN1271939C CN 1271939 C CN1271939 C CN 1271939C CN 200410026619 CN200410026619 CN 200410026619 CN 200410026619 A CN200410026619 A CN 200410026619A CN 1271939 C CN1271939 C CN 1271939C
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- enzymolysis
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Abstract
The present invention relates to deep enzymolysis method of protein, particularly to a deep enzymolysis method of offal fish protein with the decay inhibition function, which belongs to the technical field of biology. In the method of the present invention, purified air or oxygen is continuously introduced in the whole enzymolysis process, the net pressure in an enzymolysis tank is maintained at 0.1 to 0.3MPa, and anaerobic bacteria which cause the decay of hydrolyzate are inhibited and killed; in the enzymolysis process, the synergistic action of endo proteinase and exon proteinase is maintained, the endo protease consumption accounts for 0.02 wt% to 2.0 wt% of that of offal fish, and the exon proteinase consumption accounts for 0.2 wt% to 2.0 wt% of that of the offal fish. The method of the present invention solves the problems of proteinase activity inhibition and chemical bactericide residue caused by the adoption of chemical germicide, also solves the problem of reduced fish protein hydrolysis efficiency caused by the adoption of a thermization method, and obviously improves the fish protein hydrolysis efficiency, and offal fish protein deep enzymolysis liquid with the hydrolysis degree higher than 65% and the nitrogen recovery rate higher than 85% can be obtained.
Description
Technical field
The present invention relates to the method for the albumen degree of depth enzymolysis in the biological technical field, specifically be meant a kind of method with the low value fish albumen degree of depth enzymolysis that suppresses putrefaction.
Background technology
All have the microorganism of some in body surface, the gill and the alimentary canal of low value fish raw material, loose with the institutional framework of macrura reevesii, the pH of fish soma is 6.0～7.3, and for above-mentioned reasons, it is more apt to deteriorate than livestock fresh meat.After transportation, storage and processing, monoid and the quantity of fish microorganism that body has can change to some extent.The moisture of fish is between 65%～80%, and protein content is approximately 12%～20%, contains materials such as a spot of inorganic matter, does not contain carbohydrate substantially, and fat can be from very low to very high, and difference is bigger; Therefore and the mild condition of degree of depth enzymolysis process causes the enzymolysis material putrid and deteriorated phenomenon to occur because of a large amount of breedings of institute's contaminating microorganisms, and anticorrosion in long-time hydrolytic process is the difficult point in the low value fish albumen degree of depth enzymolysis process.The method that solves in the prior art has two kinds: chemical sterilization method and hot bactericidal assay.If adopt the chemical sterilization method to carry out cold sterilization, then might cause inhibition and the residual problem of chemical bactericide to proteinase activity; If adopt hot bactericidal assay to sterilize, then cause the fish albuminous degeneration, cause reducing fish proteolysis efficient.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, cause the anaerobic bacteria that material is putrid and deteriorated, realize a kind of method with the low value fish albumen degree of depth enzymolysis that suppresses putrefaction by suppressing or killing in the fish proteolysis process.
Purpose of the present invention is achieved through the following technical solutions: the method that originally has the low value fish albumen degree of depth enzymolysis that suppresses putrefaction, it is characterized in that: constantly feeding purifies air or oxygen in degree of depth enzymolysis process, keeps the interior net pressure of enzymatic vessel at 0.1～0.3Mpa; Keep the synergy of inscribe and circumscribed protease in the enzymolysis process, it mainly comprises following processing step:
(1) preliminary treatment
The low value fish is cleaned and be twisted into meat gruel with clear water, add the water by 1～5 times of low value fish weight in the offal fish gruel, and stir into uniform flesh of fish slurry, the flesh of fish is starched between the heat temperature raising to 38 ℃～57 ℃.
(2) anticorrosion enzymolysis process
Under stirring, add inscribe peptase by low value fish weight 0.02%～2.0%, temperature of charge remains between 38 ℃～62 ℃, and under stirring enzymolysis 1 hour～10 hours, continue to add the circumscribed peptase by low value fish weight 0.2%～2.0% then, temperature of charge remained under 38 ℃～62 ℃ the condition enzymolysis 12 hours～72 hours; In above-mentioned enzymolysis process, feed and purify air or oxygen; After enzymolysis is finished, temperature of charge is risen to 85 ℃～95 ℃, kept 15～45 minutes, enzyme goes out; The endo protease kind is neutral proteinase, alkali protease, acid protease, papain, pancreatin, trypsase etc., and circumscribed protease kind is flavor protease, carboxypeptidase, aminopeptidase etc.
(3) slagging-off, de-oiling are handled
With rotating speed is the centrifugal slagging-off of drum centrifuge of 1000rpm～4000rpm; Resulting hydrolyzate is the centrifugal grease that removes of tube centrifuge of 10000rpm～25000rpm again with rotating speed; After above-mentioned processing, can get degree of hydrolysis greater than 65%, nitrogen recovery is greater than 85% low value fish albumen degree of depth enzymolysis liquid.
The present invention compared with prior art has following significant advantage:
(1) discovers this result of microbial host anaerobic bacteria who causes the enzymolysis material putrid and deteriorated if the present invention is based on, purify air or oxygen thereby propose in long-time degree of depth enzymolysis process, constantly to feed, improve the dissolved oxygen amount of material, by improving the dissolved oxygen amount in the enzymolysis material, suppress and kill the anaerobic bacteria that causes that hydrolysate is putrid and deteriorated, can prevent and avoid reaching that putrid and deteriorated phenomenon appears in hydrolysate in 12～72 hours the degree of depth enzymolysis process, thereby realize suppressing and killing the purpose of anaerobic bacteria, solve the anticorrosion problem of degree of depth enzymolysis process.
(2) the present invention both can avoid the inhibition to proteinase activity, the residual problem of chemical bactericide that cause with chemical bactericide, also can prevent to use the problem of the reduction fish proteolysis efficient that heat kill bacterium method caused.
(3) the present invention has obviously improved fish proteolysis efficient, can get degree of hydrolysis greater than 65%, nitrogen recovery is greater than 85% low value fish albumen degree of depth enzymolysis liquid.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) preliminary treatment
The sardine raw material is thawed, and meat gruel is cleaned and be twisted into to topping with clear water; Add water in the sardine meat gruel, be stirred into flesh of fish slurry, the protein content in the meat slurry is reached about 4.0% by 5 times of sardine weight; Sardine meat is starched while stirring heat temperature raising to 55 ± 2 ℃.
(2) anticorrosion enzymolysis process
Stirring adds water-soluble papain or the 1.6% water-soluble acid protease by sardine weight 2.0% down; And by three air inlets that are evenly distributed in the enzymatic vessel, the tangential feeding continuously purifies air, and keeping the net pressure in the enzymatic vessel is 0.15MPa; Material remains on 60 ± 2 ℃ of following constant temperature and enzymolysis 1 hour under stirring; Material stirs and to cool to 40 ± 2 ℃, and adds under stirring by the water-soluble flavor protease of sardine weight 1.2%, and material remains on 40 ± 2 ℃ of following constant temperature and enzymolysis 48 hours under stirring; After enzymolysis is finished, temperature of charge is risen to 85 ℃～95 ℃, kept 45 minutes, enzyme goes out.
(3) slagging-off, de-oiling are handled
Above-mentioned enzymolysis liquid is poured in the drum centrifuge, is to carry out centrifugal slagging-off under the 3000rpm at rotating speed, resulting liquid material is poured in the tube centrifuge, and be centrifugal removal grease under the 18000rpm at rotating speed; Can get degree of hydrolysis and be 66%, nitrogen recovery is 87%, and do not have the sardine enzymolysis liquid of fishlike smell and other foreign odor flavor substantially.
Embodiment 2
(1) preliminary treatment
Noodles fish raw material thaws, and cleans and be twisted into meat gruel with clear water; Add 1 times of water in the noodles fish meat emulsion, be stirred into flesh of fish slurry, the protein content in the meat slurry reaches about 10.3%; The noodles flesh of fish is starched while stirring heat temperature raising to 50 ± 2 ℃.
(2) anticorrosion enzymolysis process
Stirring adds water-soluble trypsase or the 0.1% water-soluble pancreatin by noodles fish weight 0.02% down; By three air inlets that are evenly distributed in the enzymatic vessel, feeding purifies air continuously, and keeping the net pressure in the enzymatic vessel is 0.2MPa; Material remains on 50 ± 2 ℃ of following constant temperature and enzymolysis 10 hours under stirring; It is 50 ± 2 ℃ that material stirs holding temperature, under stirring, add water-soluble flavor protease and carboxypeptidase by noodles fish weight 2.0%, two kinds of circumscribed protease respectively account for 50%, and material remains on 50 ± 2 ℃ of following constant temperature and enzymolysis 12 hours under stirring; After enzymolysis is finished, temperature of charge is risen to 85 ℃～95 ℃, kept 15 minutes, enzyme goes out.
(3) slagging-off, de-oiling are handled
Above-mentioned enzymolysis liquid is poured in the drum centrifuge, is centrifugal slagging-off under the 2500rpm at rotating speed, resulting liquid material is poured in the tube centrifuge, and be centrifugal removal grease under the 13000rpm at rotating speed; Can get degree of hydrolysis and be 65%, nitrogen recovery is 85% and fish enzymolysis liquid that do not have fishlike smell and other foreign odor flavor substantially.
Embodiment 3
(1) preliminary treatment
Following trash fish raw material thaws, and cleans and be twisted into meat gruel with clear water; The water that down adds 3.3 times in the trash fish meat gruel is stirred into flesh of fish slurry, and the protein content in the meat slurry is reached for about 7.2%; Following trash fish meat slurry agitating heating is warming up to 40 ± 2 ℃.
(2) anticorrosion enzymolysis process
Stirring adds water-soluble alkali protease or the 2.0% water-soluble neutral proteinase of pressing trash fish weight meter 1.0% down; By three air inlets that are evenly distributed in the enzymatic vessel, feeding purifies air continuously, and keeping the net pressure in the enzymatic vessel is 0.3MPa; Material remains on 40 ± 2 ℃ of following constant temperature and enzymolysis 4.5 hours under stirring; The material agitating heating is warming up to 60 ± 2 ℃, adds the 0.2% water-soluble aminopeptidase press trash fish weight meter under stirring, and material keeps 60 ± 2 ℃ of following constant temperature and enzymolysis 72 hours under stirring; After enzymolysis is finished, temperature of charge is risen to 85 ℃～95 ℃, kept 35 minutes, enzyme goes out;
(3) slagging-off, de-oiling are handled
Above-mentioned enzymolysis liquid is poured in the drum centrifuge, is to carry out centrifugal slagging-off under the 3000rpm at rotating speed; Resulting liquid material is poured in the tube centrifuge, is centrifugal removal grease under the 20000rpm at rotating speed; Can get degree of hydrolysis and be 69%, nitrogen recovery is 91%, and do not have the following trash fish enzymolysis liquid of fishlike smell and other foreign odor flavor substantially.
Claims (2)
1. method with the low value fish albumen degree of depth enzymolysis that suppresses putrefaction is characterized in that: constantly feed in degree of depth enzymolysis process and purify air or oxygen, keep net pressure in the enzymatic vessel at 0.1～0.3Mpa; The synergy that keeps inscribe and circumscribed protease in the enzymolysis process, endo protease consumption are by low value fish weight 0.02%～2.0%, and circumscribed protease consumption is by low value fish weight 0.2%～2.0%; Specifically comprise following processing step:
(1) preliminary treatment
The low value fish is cleaned and be twisted into meat gruel with clear water, add the water by 1～5 times of low value fish weight in the offal fish gruel, and stir into uniform flesh of fish slurry, the flesh of fish is starched between the heat temperature raising to 38 ℃～57 ℃;
(2) anticorrosion enzymolysis process
Under stirring, add inscribe peptase by low value fish weight 0.02%～2.0%, temperature of charge remains between 38 ℃～62 ℃, and under stirring enzymolysis 1 hour～10 hours, continue to add the circumscribed peptase by low value fish weight 0.2%～2.0% then, temperature of charge remained under 38 ℃～62 ℃ the condition enzymolysis 12 hours～72 hours; In above-mentioned enzymolysis process, feed and purify air or oxygen; After enzymolysis is finished, temperature of charge is risen to 85 ℃～95 ℃, kept 15～45 minutes, enzyme goes out;
(3) slagging-off, de-oiling are handled
With rotating speed is the centrifugal slagging-off of drum centrifuge of 1000rpm～4000rpm; Resulting hydrolyzate is the centrifugal grease that removes of 10000rpm～25000rpm tube centrifuge with rotating speed again; After above-mentioned processing, can get degree of hydrolysis greater than 65%, nitrogen recovery is greater than 85% low value fish albumen degree of depth enzymolysis liquid.
2. a kind of method according to claim 1 with the low value fish albumen degree of depth enzymolysis that suppresses putrefaction, it is characterized in that: the endo protease kind is neutral proteinase, alkali protease, acid protease, papain, pancreatin, trypsase; Circumscribed protease kind is flavor protease, carboxypeptidase, aminopeptidase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410026619 CN1271939C (en) | 2004-03-25 | 2004-03-25 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410026619 CN1271939C (en) | 2004-03-25 | 2004-03-25 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1561788A CN1561788A (en) | 2005-01-12 |
| CN1271939C true CN1271939C (en) | 2006-08-30 |
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| CN 200410026619 Expired - Fee Related CN1271939C (en) | 2004-03-25 | 2004-03-25 | Method for deep enzymolysis of low value fish protein with rotten inhibiting function |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965701B (en) * | 2006-11-27 | 2010-12-29 | 华南理工大学 | Method for preparing seasoning material by enzymolysis of trash fish and fish oil |
| CN101731440B (en) * | 2010-02-10 | 2012-07-25 | 鞍山嘉鲜农业发展有限公司 | Composite all-fish protein powder and preparation method thereof |
| CN102078012B (en) * | 2010-12-08 | 2013-01-23 | 江南大学 | Application of Bacillus subtilis solid aminopeptidase in compound enzymolysis of porphyra |
| CN102154422B (en) * | 2010-12-22 | 2013-04-24 | 广西大学 | Method for extracting functional small peptides from low-value sea fish |
| CN102423056B (en) * | 2011-12-14 | 2013-04-24 | 佛山市海天(高明)调味食品有限公司 | Preparation method for low ammonium salt fishery product enzymolysis liquid |
| CN103202383B (en) * | 2013-05-07 | 2014-05-28 | 山东瀚龙生物科技有限公司 | Ready-to-eat fish meat protein power and preparation method thereof |
| CN103478483B (en) * | 2013-09-06 | 2015-01-21 | 广东海大集团股份有限公司 | Hydrolysed fish protein complex used for replacing squid liver paste or squid liver powder in prawn fodder |
| CN108308261A (en) * | 2018-01-15 | 2018-07-24 | 浙江天和水产股份有限公司 | A kind of preparation method and applications of shrimp antifreeze |
| CN109181842B (en) * | 2018-08-20 | 2021-03-26 | 梁云 | Microbial oil and extraction method thereof |
| CN112956655A (en) * | 2021-03-10 | 2021-06-15 | 烟台市万船口海洋生物科技有限公司 | Production process of enzymolysis fish soluble slurry |
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Assignee: Foshan Haitian Flavoring Food Co., Ltd. Assignor: South China University of Technology Contract fulfillment period: 2007.10.20 to 2013.12.31 contract change Contract record no.: 2008440000242 Denomination of invention: Method for deep enzymolysis of low value fish protein with rotten inhibiting function Granted publication date: 20060830 License type: Exclusive license Record date: 2008.9.25 |
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Free format text: EXCLUSIVE LICENCE; TIME LIMIT OF IMPLEMENTING CONTACT: 2007.10.20 TO 2013.12.31 Name of requester: FOSHAN HAITIAN SEASONINGS FOOD CO. Effective date: 20080925 |
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Granted publication date: 20060830 Termination date: 20140325 |