CN1288675A - Multienzyme fish hydrolyzing method and fish beverage producing process - Google Patents
Multienzyme fish hydrolyzing method and fish beverage producing process Download PDFInfo
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- CN1288675A CN1288675A CN 00118904 CN00118904A CN1288675A CN 1288675 A CN1288675 A CN 1288675A CN 00118904 CN00118904 CN 00118904 CN 00118904 A CN00118904 A CN 00118904A CN 1288675 A CN1288675 A CN 1288675A
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Abstract
The present invention uses fishes as raw material and adopts multi-enzyme hydrolysis method including alkaline protease being in hay bacillus, dispase being in hay bacillus and flavour enzyme to produce nam pla instead of traditional fermentation method. Said invention greatly raises production efficiency, can shorten production period to 8 hr. from original 1-1.5 years. It can adopt automatcic continuous production, its product quality is stable.
Description
The technology that the present invention relates to a kind of fish multi-enzymatic hydrolysis method and produce fish sauce.
Fish sauce is the traditional condiment of China, enjoys great prestige in the world with unique local flavor because of it has abundant nutritive value, especially the U.S., Canada, Japan, Burma, Singapore, Malaysia etc.The traditional processing technology of fish sauce be with the low value fish or down trash fish be raw material, adopt aging process to produce, thereby the production cycle is long, is generally 1-1.5, have in addition reach 3 years.Therefore be difficult to carry out automatic continuous production, production scale is little, and economic benefit is low to be the deadly defect of traditional production technique.Along with the high speed development of modern biochemistry technology, zymotechnic in Application in Food Industry also more and more widely.People expect to adopt modern technologies that traditional food-processing method is transformed very much, make the production technology of traditional product that a qualitative leap be arranged, thereby there are many researchers to study in this field, as slow beautiful gloomy grade in 1996 was that raw material adopts As1398 protease to be hydrolyzed to have made successfully the seafood soy sauce, the production cycle of petis was shortened to about 20 hours with the anchovy; The same year Deng Shang expensive be that raw material adopts two enzymes method that protein hydrolysis ratio is had increased significantly with blue or green squama fish, but the local flavor of hydrolysate is compared with fish sauce and is still existed gap.
The purpose of this invention is to provide a kind of fish multi-enzymatic hydrolysis method, this method has replaced the production method of spontaneous fermentation, has shortened the production cycle greatly, has improved the local flavor of hydrolysate.
Another object of the present invention provides the technology that a kind of fish multi-enzymatic hydrolysis method is produced fish sauce, traditional fish sauce production technology is transformed, it is long to have overcome the former process production cycle, small scale, economic benefit is low, be difficult to carry out the weakness of automatic continuous production, solved the problem of fish processing enterprise twice laid simultaneously.
For the multi-enzymatic hydrolysis method of the present invention that achieves the above object is to be raw material with fish, add water mill and become the meat slurry, add NaOH after the preheating of meat slurry and adjust pH to 6.5-7.5, add the bacillus alkaline protease account for meat slurry 0.5-2.5% and bacillus subtilis neutral proteinase more respectively in 45-55 ℃ of constant temperature hydrolysis 120min, adjust pH to 6.5-7.5 with NaOH again, adding accounts for the food flavor enzyme of meat slurry 0.5-2% in 45-55 ℃ of constant temperature hydrolysis 60min again, hydrolyzate is filtered, adjust the concentrated after filtration multi-enzymatic hydrolysis liquid that obtains of pH to 5.0-5.5 with hydrochloric acid.
Multi-enzymatic hydrolysis method provided by the invention is produced the technology of fish sauce, and this technology comprises following sequential steps:
(1) raw material: select fresh fish or fish scrap;
(2) homogenate: by material-water ratio is to add entry at 1: 2, wears into the meat slurry, and 2 times of water mixings that add raw material weight again make the raw meat slurry;
(3) multi-enzymatic hydrolysis: the biochemical retort of the raw meat stock pump people of step (2) is preheated to 45-55 ℃, uses 0.1mol.L
-1NaOH is adjusted pH6.5-7.5, adds the bacillus alkaline protease that accounts for meat slurry 0.5-2.5% and bacillus subtilis neutral proteinase respectively in 45-55 ℃ of constant temperature hydrolysis 120min, uses 0.1mol.L again
-1NaOH is adjusted pH to 6.5-7.5, and adding accounts for the food flavor enzyme (flavourase) of meat slurry 0.5-2% in 45-55 ℃ of constant temperature hydrolysis 60min;
(4) coarse filtration: enzyme hydrolyzate more than the step (3) is carried out coarse filtration with 40-80 order nylon wire or screen cloth remove residue;
(5) smart filter: with the coarse filtration liquid 0.1mol.L of step (4)
-1Hydrochloric acid carries out the essence filter with diatomite filter after adjusting pH to 5.0-5.5, and smart filter back soluble solid is 6.0-10%;
(6) concentrate: the smart filtrate of step (5) is concentrated into soluble solid reaches 20%;
(7) preparation: press the column weight amount and prepare fish sauce than prescription:
Concentrating hydrolysate 68-78
Light soy sauce 4-12
Granulated sugar 5-55 * 10
-1
Starch syrup 5-55 * 10
-1
Salt 15-25
Monosodium glutamate 5-15 * 10
-2
IMP 5-15×10
-3
Ethyl maltol 5-15 * 10
-5
Potassium sorbate 1 * 10
-1
Dark reddish brown 1-5 * 10
-2
(8) can, sterilization, product: the preparation fish sauce bottling back of step (7) is got finished product with the spray sterilization machine in 85-95 ℃ of sterilization 20min.
The present invention adopts the multi-enzymatic hydrolysis technology generation to produce fish sauce for traditional fermentation method, make the production cycle shorten to 8 hours from original 1-1.5, improved production efficiency greatly, be easy to adopt automatic continuous production, improved economic benefit, constant product quality, goods rate height, be about 1.5-2 doubly, and the traditional zymotic method is about 0.3 times.
Description of drawings:
Fig. 1 is a process chart of the present invention.
The technology of multi-enzymatic hydrolysis method of the present invention and production fish sauce is to adopt food flavor enzyme that hydrolyzate is carried out further hydrolysis on the basis of two enzymes method, and gained hydrolysate and fish sauce local flavor are very approaching.The process that adopts the multi-enzymatic hydrolysis method to produce fish sauce is: blue or green squama fish that selection earlier is fresh or the leftover bits and pieces of fish such as fish-bone, fish head, fish-skin, fish guts etc., cleaning up the back is 1: 2 adding running water by material-water ratio, wear into the meat slurry with fiberizer, 2 times of water mixings that add raw material weight are again made the raw meat slurry; The biochemical retort of raw meat stock pump people is preheated to 45-55 ℃, uses 0.1mol.L
-1NaOH is adjusted pH to 6.5-7.5, adds the bacillus alkaline protease and the bacillus subtilis neutral proteinase constant temperature hydrolysis 120min under 45-55 ℃ temperature that account for meat slurry 0.5--2.5% respectively, obtains hydrolyzate, and then uses 0.1mol.L
-1NaOH is adjusted pH to 6.5-7.5, adds food flavor enzyme (flavourase) the constant temperature hydrolysis 60min under 45-55 ℃ of temperature that accounts for meat slurry 0.5-2% again, obtains multi-enzymatic hydrolysis liquid; Multi-enzymatic hydrolysis liquid is carried out coarse filtration with 40-80 order nylon wire or screen cloth remove coarse filtration liquid 0.1mol.L behind the residue
-1Hydrochloric acid is adjusted pH to 5.0-5.5, and recycle silicon algae soil filter carries out the essence filter, and smart filter back soluble solid is 6.0-10%; Smart filtrate is concentrated into soluble solid with vacuum decker and reaches 20%, afterwards by the formulated fish sauce, the weight ratio prescription is: concentrating hydrolysate 70, light soy sauce 8, granulated sugar 3, starch syrup 2.8, salt 16, monosodium glutamate 0.1, IMP0.01, ethyl maltol 0.0001, potassium sorbate 0.1, dark reddish brown 0.01, the fish sauce bottling back for preparing is with spraying sterilization machine in 85-95 ℃ of sterilization 20min, but the fish sauce that obtains therefrom is in the following preservation of normal temperature condition 24 months, steady quality.The fish sauce of pressing this prescription production also can further adopt spray drying process to be processed into solid product except that being the fluid product.The residue of Chan Shenging mainly is a fish-bone in process of production, can be used for producing health food-fishbone dust.Fish of the present invention can also be raw material with trash fish under the leftover bits and pieces of other fish or the low value.
Claims (4)
1, a kind of fish multi-enzymatic hydrolysis method, this method is: be raw material with fish, add water mill and become the meat slurry, add NaOH after the preheating of meat slurry and adjust pH to 6.5-7.5, add the bacillus alkaline protease account for meat slurry 0.5-2.5% and bacillus subtilis neutral proteinase more respectively in 45-55 ℃ of constant temperature hydrolysis 120min, adjust pH to 6.5-7.5 with NaOH again, adding accounts for the food flavor enzyme of meat slurry 0.5-2% in 45-55 ℃ of constant temperature hydrolysis 60min again, hydrolyzate is filtered, adjust pH to 5.0-5.5 with hydrochloric acid and obtain multi-enzymatic hydrolysis liquid through concentrating.
2, a kind of fish multi-enzymatic hydrolysis method is produced the technology of fish sauce, and this technology comprises following sequential steps:
(1) raw material: select fresh fish or fish scrap;
(2) homogenate: by material-water ratio is to add entry at 1: 2, wears into the meat slurry, and 2 times of water mixings that add raw material weight again make the raw meat slurry;
(3) multi-enzymatic hydrolysis: the raw meat stock pump of step (2) is gone into the biochemical reaction jar be preheated to 45-55 ℃, use 0.1mol.L
-1NaOH is adjusted pH6.5-7.5, adds the bacillus alkaline protease that accounts for meat slurry 0.5-2.5% and bacillus subtilis neutral proteinase respectively in 45-55 ℃ of constant temperature hydrolysis 120min, uses 0.1mol.L again
-1The oxygen sodium oxide molybdena is adjusted pH to 6.5-7.5, and adding accounts for the food flavor enzyme (flavourase) of meat slurry 0.5-2% in 45-55 ℃ of constant temperature hydrolysis 60min;
(4) coarse filtration: enzyme hydrolyzate more than the step (3) is carried out coarse filtration with 40-80 order nylon wire or screen cloth remove residue;
(5) smart filter: with the coarse filtration liquid 0.1mol.L of step (4)
-1Hydrochloric acid carries out the essence filter with diatomite filter after adjusting pH to 5.0-5.5, and smart filter back soluble solid is 6.0-10%;
(6) concentrate: the smart filtrate of step (5) is concentrated into soluble solid reaches 20%;
(7) preparation: press the column weight amount and prepare fish sauce than prescription:
Concentrating hydrolysate 68-78
Light soy sauce 4-12
Granulated sugar 5-55 * 10
-1
Starch syrup 5-55 * 10
-1
Salt 15-25
Monosodium glutamate 5-15 * 10
-2
IMP 5-15×10
-3
Ethyl maltol 5-15 * 10
-5
Potassium sorbate 1 * 10
-1
Dark reddish brown 1-5 * 10
-2
(8) can, sterilization, product: the preparation fish sauce bottling back of step (7) is got finished product with the spray sterilization machine in 85-95 ℃ of sterilization 20min.
3, the technology of producing fish sauce according to the described a kind of fish multi-enzymatic hydrolysis method of claim 2 is characterized in that: press column weight amount proportioning formulated fish sauce:
Concentrating hydrolysate 70
Light soy sauce 8
Granulated sugar 3
Starch syrup 2.8
Salt 16
Monosodium glutamate 0.1
IMP 0.01
Ethyl maltol 0.0001
Potassium sorbate 0.1
Dark reddish brown 0.01
4, the technology of producing fish sauce according to the described a kind of fish multi-enzymatic hydrolysis method of claim 2, it is characterized in that: this fish sauce can spray drying process routinely be processed into solid product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00118904A CN1106154C (en) | 2000-06-14 | 2000-06-14 | Multienzyme fish hydrolyzing method and fish beverage producing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00118904A CN1106154C (en) | 2000-06-14 | 2000-06-14 | Multienzyme fish hydrolyzing method and fish beverage producing process |
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| CN1288675A true CN1288675A (en) | 2001-03-28 |
| CN1106154C CN1106154C (en) | 2003-04-23 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005094618A1 (en) * | 2004-03-31 | 2005-10-13 | Wuhan Boda Fish Milk Biotechnology Co. Ltd | A process for producing fish milk |
| CN1309309C (en) * | 2003-10-21 | 2007-04-11 | 蒋培森 | Method for preparing fish milk |
| CN100469252C (en) * | 2005-01-19 | 2009-03-18 | 陈洪林 | Fish noodle and its production method |
| CN101897404A (en) * | 2010-05-25 | 2010-12-01 | 湖南农业大学 | Preparation method of loach dried noodles |
| CN101912027A (en) * | 2010-09-01 | 2010-12-15 | 福州日兴水产食品有限公司 | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis |
| CN1994131B (en) * | 2005-12-31 | 2011-11-16 | 浙江工商大学 | Compound nutrition liquid containing fish fermentation product |
| CN104055057A (en) * | 2014-06-23 | 2014-09-24 | 浙江万里学院 | Low salt fish sauce quick brewing method by using waste water from fish protein powder processing as raw material |
| CN104643009A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for fish sauce |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082338A (en) * | 1993-03-22 | 1994-02-23 | 占康林 | From spiral shell, shellfish and freshwater mussel, produce the process of amino acid composite liquid |
| CN1163723A (en) * | 1996-04-30 | 1997-11-05 | 中国科学院大连化学物理研究所 | Enzyme hydrolysis method for shellfish |
-
2000
- 2000-06-14 CN CN00118904A patent/CN1106154C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309309C (en) * | 2003-10-21 | 2007-04-11 | 蒋培森 | Method for preparing fish milk |
| WO2005094618A1 (en) * | 2004-03-31 | 2005-10-13 | Wuhan Boda Fish Milk Biotechnology Co. Ltd | A process for producing fish milk |
| CN100469252C (en) * | 2005-01-19 | 2009-03-18 | 陈洪林 | Fish noodle and its production method |
| CN1994131B (en) * | 2005-12-31 | 2011-11-16 | 浙江工商大学 | Compound nutrition liquid containing fish fermentation product |
| CN101897404A (en) * | 2010-05-25 | 2010-12-01 | 湖南农业大学 | Preparation method of loach dried noodles |
| CN101897404B (en) * | 2010-05-25 | 2013-04-24 | 湖南农业大学 | Preparation method of loach dried noodles |
| CN101912027A (en) * | 2010-09-01 | 2010-12-15 | 福州日兴水产食品有限公司 | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis |
| CN101912027B (en) * | 2010-09-01 | 2012-12-12 | 福州日兴水产食品有限公司 | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis |
| CN104643009A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for fish sauce |
| CN104055057A (en) * | 2014-06-23 | 2014-09-24 | 浙江万里学院 | Low salt fish sauce quick brewing method by using waste water from fish protein powder processing as raw material |
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|---|---|
| CN1106154C (en) | 2003-04-23 |
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