CN1526320A - Production process of nutritious fish liquor and the hydrolase formula thereof - Google Patents
Production process of nutritious fish liquor and the hydrolase formula thereof Download PDFInfo
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- CN1526320A CN1526320A CNA03124839XA CN03124839A CN1526320A CN 1526320 A CN1526320 A CN 1526320A CN A03124839X A CNA03124839X A CN A03124839XA CN 03124839 A CN03124839 A CN 03124839A CN 1526320 A CN1526320 A CN 1526320A
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- fish
- hydrolase
- lipase
- nutrient solution
- papain
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Abstract
The production process of nutritious fish liquor includes the following steps: cutting fish, eliminating internal organ and scales, washing, beating into pulp, adding drinking water in 1-4 times the weight of fish material and regulating pH value to 6-8; adding neutral proteinase, lipase and papain to enzymolyze at 40-60 deg.c for 5-6 hr; killing enzyme in boiling water bath for 8-12 min; and filtering to obtain the nutritious fish liquor. The formulation of one kind of hydrolase is also disclosed. The said technology has advanced and reasonable technological process suitable for industrial production.
Description
Technical field
The invention belongs to biological technical field, it relates to a kind of production method of nutrient solution, particularly relates to a kind of production method of fish nutrient solution, the invention still further relates to a kind of hydrolase prescription.
Background technology
From the prior art angle, still there is not the production method of fish nutrient solution at present both at home and abroad.And be fish sauce and the production method that raw material is produced with the fish, its technology status relatively lags behind, and it is with the seed amino acid flavor enhancement of fish through pickled fermented refinement.Traditional fish sauce production is raw material with the seawater fish mainly, adopts high salt spontaneous fermentation, and it is about 1 year that this method production cycle is about; Modern production technology is improved on the traditional fabrication method, and after the employing raw material added enzyme hydrolysis, inoculation fermentation bacterial classification heat-preservation fermentation shortened to three months with fermentation period.The technological merit of fish sauce production is: 1. processing method is simple; 2. processing conditions requires low; 3. suitable small-scale production.The subject matter of its existence is: 1. the production cycle is long; 2. difficult quality control precipitates easily, loss or destruction that crystallization causes rotten even nutrient with black the change; 3. the shelf-life is short; 4. be unfavorable for suitability for industrialized production etc.
Summary of the invention
The purpose of this invention is to provide the production method that a kind of with short production cycle, quality is easy to control and be beneficial to the fish nutrient solution of suitability for industrialized production.
Another object of the present invention provides a kind of hydrolase prescription.
In order to reach above-mentioned technical purpose, the production technology that the present invention adopts is:
(a), with the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: water=1: the drinking water of (1～4), regulate pH value to 6～8; (b), add neutral proteinase, lipase, papain enzymolysis 5～6h under 40～60 ℃ of temperature; (c), adopt boiling water bath 8～12min enzyme that goes out to handle; (d), filter, obtain the fish nutrient solution.
As a further improvement on the present invention, add (c) in above-mentioned steps (c) with (d), regulate pH value to 4～5, adopt boiling water bath 8～20min.
The hydrolase prescription scope by weight that the present invention adopts is:
Neutral proteinase: lipase: papain=(0.5～2): (0.5～2): (0.5～2)
The hydrolase prescription optimum range by weight that the present invention adopts is:
Neutral proteinase: lipase: papain=1: 1: 1
The present invention utilizes biotechnology, is primary raw material with fresh-water fishes such as silver carp, flathead and other low value fish, the method for the fish nutrient solution of producing by biological enzyme digestion method.According to the technological process of present technique, carried out repeatedly lab scale and pilot scale, all obtained good result.According to the assay method of China's promulgation with the current classical determination method in border, we measure the main nutrition protein of fish nutrient solution, free amino acid, unrighted acid, carbohydrate, fat, vitamin, trace element etc., protein hydrolysate amino acid total content is between 94.2%～98.571%, and essential amino acid reaches 43.274%.According to adult's essential amino acid needs pattern of FAO/WHO recommendation in 1973, can satisfy the amino acid whose needs of adult.
The present technique technological process is rationally advanced, and technical process is simple, meets the large-scale industrial production requirement.To development China culture fishery, improve the fishery cultivating economic benefit, meet the national industrial policies of agricultural byproducts deep processing; To satisfying the demand of people's high-quality nutraceutical, fabulous technical support is provided, have very important practical sense, for irreplaceable precondition has been created in the development of serial fish-milk product.
Adopt hydrolase prescription of the present invention, effectively improved the quality and the speed of enzymolysis.
Embodiment 1
With the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: the drinking water of water=1: 4, regulate pH value to 6; Add neutral proteinase, lipase, papain enzymolysis 6h under 40 ℃ of temperature; Adopt the boiling water bath 8min enzyme that goes out to handle; Carry out plate-frame filtering again, it is denseer to obtain flavor with sweet and sour flavor, soft tasty and refreshing light golden yellow fish nutrient solution.
Embodiment 2
With the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: the drinking water of water=1: 1, regulate pH value to 6.2; Add neutral proteinase, lipase, papain enzymolysis 5.5h under 45 ℃ of temperature; Adopt the boiling water bath 10min enzyme that goes out to handle; Carry out plate-frame filtering, it is special dense to obtain flavor with sweet and sour flavor, soft tasty and refreshing dark golden yellow fish nutrient solution.
Embodiment 3
With the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: the drinking water of water=1: 2, regulate pH value to 7; Add neutral proteinase, lipase, papain enzymolysis 5h under 50 ℃ of temperature; Adopt the boiling water bath 9min enzyme that goes out to handle; Carry out plate-frame filtering, it is dense to obtain flavor with sweet and sour flavor, soft tasty and refreshing golden yellow fish nutrient solution.
Embodiment 4
With the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: the drinking water of water=1: 3, regulate pH value to 7.5; Add neutral proteinase, lipase, papain enzymolysis 5.5h under 60 ℃ of temperature; Adopt the boiling water bath 10min enzyme that goes out to handle; Regulate pH value to 4.5, adopt boiling water bath 16min; Carry out plate-frame filtering, obtain the fish thick flavor, soft tasty and refreshing golden yellow fish nutrient solution.
Embodiment 5
With the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: the drinking water of water=1: 4, regulate pH value to 8; Add neutral proteinase, lipase, papain enzymolysis 6h under 55 ℃ of temperature; Adopt the boiling water bath 12min enzyme that goes out to handle; Carry out plate-frame filtering, it is denseer to obtain flavor with sweet and sour flavor, soft tasty and refreshing light golden yellow fish nutrient solution.
Free aminoacid content measurement result table in the table 1 fish nutrient solution
| Classification | Enzymatic isolation method (mg/100mg pntein) | Extraction process (mg/100mg pntein) |
| Asparatate | ????6.673 | ????4.215 |
| Threonine | ????3.921 | ????2.124 |
| Serine | ????3.446 | ????2.08 |
| Glutamic acid | ????16.347 | ????9.854 |
| Glycine | ????4.988 | ????2.631 |
| Alanine | ????8.904 | ????5.39 |
| Cystine | ????1.01 | ????0.263 |
| Valine | ????7.403 | ????3.67 |
| Methionine | ????3.457 | ????1.13 |
| Isoleucine | ????4.87 | ????2.22 |
| Leucine | ????9.71 | ????4.536 |
| Tyrosine | ????3.107 | ????2.40 |
| Phenylalanine | ????4.039 | ????2.78 |
| Lysine | ????9.874 | ????4.785 |
| Histidine | ????4.371 | ????1.44 |
| Arginine | ????4.706 | ????2.915 |
| Proline | ????1.745 | ????2.573 |
| Total amino acid | ????98.571 | ????55.006 |
| Necessary amino acid | ????43.274 | ????21.245 |
Table 2 unsaturated fatty acid content is measured table
| Classification | Content (g/l) |
| DHA (DHA) | ???????6.7 |
| Eicosapentaenoic acid (EPA) | ???????8.2 |
| Arachidonic acid (AA) | ???????2.8 |
Nutrient measured value (%) in the table 3 fish nutrient solution
| Classification | Content | Classification | Content |
| Moisture (g) | ????70.3 | ??V E(mg) | ????1.94 |
| Protein (g) | ????18.6 | Potassium (mg) | ????253 |
| Fat (g) | ????2.9 | Sodium (mg) | ????59.1 |
| Carbohydrate (g) | ????2.1 | Calcium (mg) | ????80 |
| Heat energy (kj) | ????422 | Magnesium (mg) | ????23 |
| V A(μg) | ????28 | Iron (mg) | ????1.4 |
| Retinol equivalent (μ g) | ????31 | Manganese (mg) | ????0.08 |
| Thiamine (mg) | ????0.03 | Zinc (mg) | ????1.17 |
| Riboflavin (mg) | ????0.9 | Copper (mg) | ????0.6 |
| Niacin (mg) | ????2.6 | Phosphorus (mg) | ????190 |
| Selenium (μ g) | ????18.6 |
The proportioning of hydrolase is selected:
Select for use neutral proteinase, papain, lipase for supplying to select enzyme, get 45～55 ℃ of hydrolysis temperatures, pH value 6.58, time 4～6h, respectively three kinds of enzymes are compared test by 6 kinds of different mix proportion schemes, measure total amino acid content, degree of hydrolysis and the unsaturated fatty acid content of enzymolysis liquid, result such as following table 4:
Table 4 total amino acid content, degree of hydrolysis and unsaturated fatty acid content
| Handle | Neutral proteinase: lipase: papain | Degree of hydrolysis (DH) % | Total amino acid content mg/100mg pntein | Unrighted acid (g/l) | ||
| ??DHA | ????EPA | ????AA | ||||
| ????1 | 0.5∶1∶1 | ????78.6 | ????96.26 | ??6.38 | ????7.63 | ????2.49 |
| ????2 | 1∶0.5∶1 | ????79.21 | ????96.89 | ??6.55 | ????7.87 | ????2.64 |
| ????3 | 1∶1∶0.5 | ????79.85 | ????97.38 | ??6.26 | ????2.75 | ????2.43 |
| ????4 | 1∶1∶1 | ????81.48 | ????98.571 | ??6.72 | ????8.25 | ????2.81 |
| ????5 | 2∶1∶1 | ????80.57 | ????97.65 | ??6.68 | ????8.19 | ????2.76 |
| ????6 | 1∶2∶1 | ????79.86 | ????97.49 | ??6.49 | ????7.95 | ????2.59 |
Draw from above-mentioned comparative test result analysis, select the addition of six kinds of different proportions of neutral proteinase, lipase, papain that fish is carried out enzymolysis, its degree of hydrolysis all reaches more than 78.6%, therefore, can reach a conclusion: the ratio of three kinds of protease is carried out the proportioning combination between 0.5～2 all can reach hydrolysis result, and the most desirable with scheme four.
Adopt this technological process products obtained therefrom-fish nutrient solution, be mainly used in the raw material of fish breast and series of products thereof, for exploitation fish breast series of products provides extremely valuable resource.
Claims (4)
1, a kind of production method of fish nutrient solution comprises the steps:
(a), with the raw material fish cut open the belly impurity elimination scale clean after, through beating broken making beating, add fish by weight: water=1: the drinking water of (1～4), regulate pH value to 6～8;
(b), add neutral proteinase, lipase, papain enzymolysis 5～6h under 40～60 ℃ of temperature;
(c), adopt boiling water bath 8～12min enzyme that goes out to handle;
(d), filter, obtain the fish nutrient solution.
2, the production method of fish nutrient solution according to claim 1 is characterized in that: add step (c) in above-mentioned steps (c) with (d), regulate pH value to 4～5, adopt boiling water bath 8～20min.
3, a kind of hydrolase prescription, its prescription scope by weight is
Neutral proteinase: lipase: papain=(0.5～2): (0.5～2): (0.5～2)
4, hydrolase prescription according to claim 3 is characterized in that: its best proportioning by weight is
Neutral proteinase: lipase: papain=1: 1: 1
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| Application Number | Priority Date | Filing Date | Title |
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| CNB03124839XA CN100386035C (en) | 2003-09-19 | 2003-09-19 | Production process of nutritious fish liquor and the hydrolase formula thereof |
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| CNB03124839XA CN100386035C (en) | 2003-09-19 | 2003-09-19 | Production process of nutritious fish liquor and the hydrolase formula thereof |
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| CN1526320A true CN1526320A (en) | 2004-09-08 |
| CN100386035C CN100386035C (en) | 2008-05-07 |
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Cited By (5)
| 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 |
| CN100417332C (en) * | 2006-05-23 | 2008-09-10 | 青海省轻工业研究所 | Method for extracting animal protein by processed side product of beef and mutton |
| CN100469252C (en) * | 2005-01-19 | 2009-03-18 | 陈洪林 | Fish noodle and its production method |
| CN102077897B (en) * | 2009-02-25 | 2012-10-03 | 湖北振源生物科技有限公司 | Hydrolyzed fish protein powder and preparation method thereof |
| CN108977424A (en) * | 2018-08-02 | 2018-12-11 | 山东隆科特酶制剂有限公司 | A kind of catabolic enzyme preparation of the molten slurry of anchovy fish and its application |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101799382B (en) * | 2010-02-26 | 2014-05-14 | 中国水产科学研究院黑龙江水产研究所 | Washing instrument for bone tissues of fishes |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165659A (en) * | 1996-05-17 | 1997-11-26 | 常州中华鳖集团公司 | Prodn. method for prepn. of active blood products by using tortoise and/or turtle blood |
| CN1137269C (en) * | 2000-12-01 | 2004-02-04 | 中国科学院广州地球化学研究所 | Process for preparing extrac of small marine fish |
| CN1166316C (en) * | 2001-07-12 | 2004-09-15 | 广东省微生物研究所 | Process for preparing protein extract from low-value small fish |
-
2003
- 2003-09-19 CN CNB03124839XA patent/CN100386035C/en not_active Expired - Fee Related
Cited By (5)
| 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 |
| CN100469252C (en) * | 2005-01-19 | 2009-03-18 | 陈洪林 | Fish noodle and its production method |
| CN100417332C (en) * | 2006-05-23 | 2008-09-10 | 青海省轻工业研究所 | Method for extracting animal protein by processed side product of beef and mutton |
| CN102077897B (en) * | 2009-02-25 | 2012-10-03 | 湖北振源生物科技有限公司 | Hydrolyzed fish protein powder and preparation method thereof |
| CN108977424A (en) * | 2018-08-02 | 2018-12-11 | 山东隆科特酶制剂有限公司 | A kind of catabolic enzyme preparation of the molten slurry of anchovy fish and its application |
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| CN100386035C (en) | 2008-05-07 |
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