CN1568811A - Fish peptide nutrient solution and method for producing it from by-products of freshwater fish - Google Patents
Fish peptide nutrient solution and method for producing it from by-products of freshwater fish Download PDFInfo
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- CN1568811A CN1568811A CNA03132519XA CN03132519A CN1568811A CN 1568811 A CN1568811 A CN 1568811A CN A03132519X A CNA03132519X A CN A03132519XA CN 03132519 A CN03132519 A CN 03132519A CN 1568811 A CN1568811 A CN 1568811A
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Abstract
The invention provides a fish peptide nutrient solution and method for producing it from by-products of freshwater fish, wherein the product is prepared from by-products fish heads, fish skin, and fish bone as raw material, the liquid is also charged by 5-10% of sugar, 0.01-0.5% of acid, 0.5-1.0% of beta-annular extract and perfume.
Description
(1), affiliated field
What the present invention relates to is a kind of processing method of food.Specifically a kind of utilization methods of fish byproduct.
(2), background technology
Entered since the eighties, China's fisheries development is highly visible.China's aquatic products total output is from nineteen ninety, and the more than ten years occupy first place, the world continuously, account for 1/4 of world's aquatic products total output, and per capita aquatic products amount has also surpassed world average level.And the development of China freshwater aquiculture output is swift and violent, accounts for 68% of world's freshwater aquiculture output, and development prospect is wide, but fish processing industry relatively lags behind, and the fresh-water fishes processed goods only accounts for 2% of fresh-water fishes total output.The fresh-water fishes dressing percentage is less than 40%, causes fresh-water fishes goods cost height, profit low, how to utilize fresh-water fishes to adopt meat after discarded by-product production go out to have high usage, high value-added product, become the problem that presses for solution.
The fish head accounts for 27% of fish weight in the fresh-water fishes accessory substance; fish-skin accounts for 6%; fish bony spur accounts for 10%; contain the material useful in the accessory substance to health; especially be rich in calcium; can improve the situation of human body calcium deficiency, the fish-bone that fish head, fish bony spur are made contains abundant essential amino acid and taurine in sticking with paste.Fish-bone also is rich in unrighted acid EPA, DHA in sticking with paste, and is the indispensable nutriment of brain and blood, in addition, also has each biostearin, ossein, chondroitin etc. during fish-bone is stuck with paste, and these all are the materials useful to health.Make full use of these raw materials, will open up new approach for the utilization of China's low-value freshwater fish.Because the fresh-water fishes individuality is little, processing fent mixes, the classified use difficulty, and present most of fish products processing factory fails it is utilized, and domestic processing and utilization to the fresh-water fishes accessory substance mainly is to carry out preliminary working, how as fish roughage and fertilizer.In addition, a large amount of low value fresh water small fish are abandoned because of poor processability, have wasted a large amount of protein sources.
Fish protein biological value is high, and amino acid contained proportioning and human muscle are very approaching, and protein is through enzyme effect degraded, and function and quality can be improved.The not only easily digestion of the polypeptide of gained, easily absorb, also have antianaphylaxis, reduce cholesterol, bring high blood pressure down, strengthen many physiological functions such as immunity.Utilize enzyme engineering that protein transduction in the fish processing waste is become protolysate and active peptide.About poultry blood, aquatic product protein hydrolysate and active peptide product research exploitation come into one's own day by day, but the food that present China is base-material with the fish protein hydrolyzate almost is blank.
(3), summary of the invention
The object of the present invention is to provide a kind of nutritional labeling abundant, easily digestion, easily absorb, also have antianaphylaxis, reduce cholesterol, bring high blood pressure down, strengthen the fish peptide nutrient solution of many physiological functions such as immunity.The present invention also aims to provide a kind of method by fresh-water fishes by-product production fish peptide nutrient solution, making fresh-water fishes adopt processing byproducts such as remaining fish head after the meat, fish-skin, fish-bone can make full use of.
The object of the present invention is achieved like this:
Accessory substance fish head, fish-skin, fish-bone after product of the present invention is processed by fresh-water fishes are raw material, behind organic solvent degreasing, the dilution of protein liquid after the polypeptide hydrolysis that protease hydrolytic is made adds the sugar of 5-10%, the acid of 0.01-0.05%, β-ring-type essence and the spices composition of 0.5-1.0% by weight again.Described acid is 1: 1 mixture of malic acid and citric acid.
Product of the present invention is to adopt such method to make: fish head, fish-bone, the fish-skin adopted after the meat with fresh-water fishes are raw material; The raw material water is cleaned, under 121-130 ℃ of temperature, 0.1-0.15MPa pressure boiling 20-40 minute, take out high-speed homogenization; At 105 ℃ of freeze-day with constant temperature, again through pulverizing; Under 60-65 ℃ of temperature, extract degreasing in 2 hours with the diethyl ether solution Soxhlet, the back is standby except that desolvating, and ether can be reused; After the raw material that pre-treatment is good is dissolved in water, the alkali protease (Alcalase) that adds is a hydrolase, enzyme-substrate concentration ratio ([E]/[S]) is 3.3%, regulating pH8.54 under 58 ℃ of temperature is hydrolyzed, and it is stable to remain in the enzymolysis process pH, after hydrolysis finished, acid adjustment heated up 90 ℃, carried out deactivation in 10 minutes and obtained protein liquid after the polypeptide hydrolysis; With after the polypeptide hydrolyzed protein liquid dilution, add the sugar of 5-10%, the acid of 0.01-0.05%, β-ring-type essence and the spices of 0.5-1.0% by weight and make product.Optimum hydrolysising condition is: [S]=8%, [E]/[S]=3.3%, pH=8.54, T=58 ℃, hydrolysis time (t)=90-100 minute.[S] is concentration of substrate, and [E] is enzyme concentration.
The invention has the advantages that: remove grease in the fresh water fish leftover bits and pieces by the organic solvent ether defatting, as hydrolysis substrate, improved the quality and the local flavor of hydrolysate with this; Optimize the technological parameter of hydrolysis, with alkali protease (Alcalase) is hydrolysis fresh-water fishes accessory substance proteolytic enzyme, has selected optimum hydrolysising condition to be [S]=8%, [E]/[S]=3.3%, pH=8.54, T=58 ℃, hydrolysis time (t)=90 minute.Protein recovery under this hydrolysising condition＞75%, and groped the influence rule of each factor to protein recovery; The result of study that the physicochemical property of fish protein hydrolyzate is carried out shows that the fresh water fish leftover bits and pieces enzymolysis product has good dissolubility, and dissolubility is significantly improved than parent albumen all greater than 94% in the scope of pH2.0-10.0; Hydrolysate has good heat endurance and refrigerated stability, and the not aggegation of being heated does not produce precipitation after refrigeration is thawed; The viscosity of hydrolysate sharply descends than parent protein, and viscosity is not subjected to Temperature Influence; The more former albumen of hydrolysate has better foaming characteristic, for the 3.4-4.3 of initial volume doubly, but foam stability extreme difference under acid condition; Hydrolysate does not have bitter taste, no fishlike smell, and peptide molecular weight distribution in the hydrolysate is measured; Through carrying out animal experiment, checking shows that the fish peptide has good anti-fatigue health-caring effect.It has lactic acid, blood urea nitrogen in the remarkable reduction blood to mouse, improves the anti-fatigue health-caring function of mouse movement endurance, and can not increase the absorption of feed and the drinking water of mouse, and the mouse body weight is not had influence.The present invention is that primary raw material makes beverage by adding acid, sugar, beta-schardinger dextrin-etc. with the fish peptide.This fish peptide beverage product has special taste smell and good local flavor, no bitter taste fishy smell, and sanitary index meets national standard.
With 1 ton of silver carp accessory substance is that example is carried out cost of raw material accounting.Dry accounts for 95.8% after oven dry, the degreasing, and protein accounts for 62.07% of dry, hydrolysis under optimum hydrolysising condition, protein recovery is 79.15%, protein content can be got and be 3.5% protein hydrolyzate 3000l,, 10000 bottles can be adorned in every pop can 300ml.
The present invention makes full use of the existing abundant fresh-water fishes resource of China, improves the value of fish body, reduces the production cost of aquatic products food, increases economic efficiency to greatest extent.With fresh water silver carp leftover bits and pieces---fish head, fish-skin, fish bony spur are raw material, enzymatic hydrolysis prepares the fish peptide, improves the functional characteristic of protein, improves its quality, for utilizing fresh water fish leftover bits and pieces to provide-kind of mode better, for new approach is opened up in the comprehensive utilization of China's low-value freshwater fish.
(4), specific embodiments
For example the present invention is done in more detail below and describes:
Fish head, fish-bone, the fish-skin adopted after the meat with fresh-water fishes are raw material; The raw material water is cleaned, under 121-130 ℃ of temperature, 0.1-0.15MPa pressure boiling 20-40 minute, take out high-speed homogenization; At 105 ℃ of freeze-day with constant temperature, again through pulverizing; Extract degreasing in 2 hours with the diethyl ether solution Soxhlet under 60-65 ℃ of temperature, the back is standby except that desolvating; After the raw material that pre-treatment is good is dissolved in water, the alkali protease (Alcalase) that adds is a hydrolase, enzyme-to-substrate concentration ratio ([E]/[S]) is 3.3%, regulating pH8.54 under 58 ℃ of temperature is hydrolyzed, and it is stable to remain in the enzymolysis process pH, after hydrolysis finished, acid adjustment heated up 90 ℃, carried out deactivation in 10 minutes and obtained polypeptide hydrolyzed protein liquid liquid after the hydrolysis.With after the polypeptide hydrolyzed protein liquid dilution, be that the ratio of the polypeptide hydrolyzed protein liquid of 1: 1 the mixture, β-ring-type essence of 1.0% of 10% sugar, 0.03% malic acid and citric acid, an amount of spices and surplus is mixed and made into product by weight.
Claims (4)
1, a kind of fish peptide nutrient solution, it is characterized in that: accessory substance fish head, fish-skin, fish-bone after it is processed by fresh-water fishes are raw material, behind organic solvent degreasing, the dilution of protein liquid after the polypeptide hydrolysis that protease hydrolytic is made adds the sugar of 5-10%, the acid of 0.01-0.05%, β-ring-type essence and the spices composition of 0.5-1.0% by weight again.
2, fish peptide nutrient solution according to claim 1 is characterized in that: described acid is 1: 1 mixture of malic acid and citric acid.
3, a kind of method by fresh-water fishes by-product production fish peptide nutrient solution is characterized in that: fish head, fish-bone, the fish-skin adopted after the meat with fresh-water fishes are raw material; The raw material water is cleaned, under 121-130 ℃ of temperature, 0.1-0.15MPa pressure boiling 20-40 minute, take out high-speed homogenization; At 105 ℃ of freeze-day with constant temperature, again through pulverizing; Extract degreasing in 2 hours with the diethyl ether solution Soxhlet under 60-65 ℃ of temperature, the back is standby except that desolvating; After the raw material that pre-treatment is good is dissolved in water, the alkali protease Alcalase that adds is a hydrolase, the enzyme-to-substrate concentration ratio is 3.3%, regulating pH8.54 under 58 ℃ of temperature is hydrolyzed, and it is stable to remain in the enzymolysis process pH, after hydrolysis finished, acid adjustment heated up 90 ℃, carried out deactivation in 10 minutes and obtained polypeptide hydrolyzed protein liquid liquid after the hydrolysis; With after the polypeptide hydrolyzed protein liquid dilution, add the sugar of 5-10%, the acid of 0.01-0.05%, β-ring-type essence and the spices of 0.5-1.0% by weight and make product.
4, the method by fresh-water fishes by-product production fish peptide nutrient solution according to claim 3, it is characterized in that: hydrolysis time is 90-100 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA03132519XA CN1568811A (en) | 2003-07-23 | 2003-07-23 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA03132519XA CN1568811A (en) | 2003-07-23 | 2003-07-23 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
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| CN1568811A true CN1568811A (en) | 2005-01-26 |
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| CNA03132519XA Pending CN1568811A (en) | 2003-07-23 | 2003-07-23 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100428894C (en) * | 2005-11-30 | 2008-10-29 | 天津农学院 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
| CN101816367A (en) * | 2010-04-12 | 2010-09-01 | 田颖刚 | Method for preparing mullet active peptide |
| CN101091789B (en) * | 2006-06-19 | 2010-11-10 | 李勇 | Application of ocean collagen peptide in preparing medicine or foodstuff for adjusting immunity |
| CN102302113A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Season vegetable cake and preparation method thereof |
| CN102389101A (en) * | 2011-11-09 | 2012-03-28 | 宁波超星海洋生物制品有限公司 | Manufacturing method of seafood powder flavoring |
| CN102687790A (en) * | 2011-03-21 | 2012-09-26 | 汕尾市五丰海洋生物科技有限公司 | Method for preparing freshwater fish collagen peptide |
| CN104286962A (en) * | 2014-10-22 | 2015-01-21 | 海南泉溢食品有限公司 | Preparation method of frozen tilapia mossambica conditioning food |
| CN105747137A (en) * | 2016-03-16 | 2016-07-13 | 威海博宇食品有限公司 | Sea cucumber gel and preparation method thereof |
| CN110214954A (en) * | 2019-07-16 | 2019-09-10 | 江西师范大学 | A kind of fish-bone calcium peptide lotion and preparation method thereof rich in DHA |
-
2003
- 2003-07-23 CN CNA03132519XA patent/CN1568811A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100428894C (en) * | 2005-11-30 | 2008-10-29 | 天津农学院 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
| CN101091789B (en) * | 2006-06-19 | 2010-11-10 | 李勇 | Application of ocean collagen peptide in preparing medicine or foodstuff for adjusting immunity |
| CN101816367A (en) * | 2010-04-12 | 2010-09-01 | 田颖刚 | Method for preparing mullet active peptide |
| CN101816367B (en) * | 2010-04-12 | 2013-02-06 | 田颖刚 | Method for preparing mullet active peptide |
| CN102687790A (en) * | 2011-03-21 | 2012-09-26 | 汕尾市五丰海洋生物科技有限公司 | Method for preparing freshwater fish collagen peptide |
| CN102687790B (en) * | 2011-03-21 | 2013-09-11 | 汕尾市五丰海洋生物科技有限公司 | Method for preparing freshwater fish collagen peptide |
| CN102302113A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Season vegetable cake and preparation method thereof |
| CN102389101A (en) * | 2011-11-09 | 2012-03-28 | 宁波超星海洋生物制品有限公司 | Manufacturing method of seafood powder flavoring |
| CN104286962A (en) * | 2014-10-22 | 2015-01-21 | 海南泉溢食品有限公司 | Preparation method of frozen tilapia mossambica conditioning food |
| CN105747137A (en) * | 2016-03-16 | 2016-07-13 | 威海博宇食品有限公司 | Sea cucumber gel and preparation method thereof |
| CN110214954A (en) * | 2019-07-16 | 2019-09-10 | 江西师范大学 | A kind of fish-bone calcium peptide lotion and preparation method thereof rich in DHA |
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