CN1792235A - Nutrient flavouring made from fresh water fish protein, and its prodn. method - Google Patents
Nutrient flavouring made from fresh water fish protein, and its prodn. method Download PDFInfo
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Abstract
A nutritive flavouring is prepared from the hydrolytic liquid of fresh-water fish protein, flavouring, AA, DHA, taurine, sodium glutamate, I+G, salt, granular sugar, malt dextrin, emulsifier and stabilizer proportionally.
Description
Technical field
The present invention relates to food biotechnology, specifically a kind of multi-enzymatic hydrolysis fresh water fish protein, and adopt physics and biological method to remove the raw meat bitter taste of hydrolyzate, produce fresh-water fishes protein hydrolysate local flavor flavouring through allotment, comprise liquid and solid-state flavouring, i.e. the processing technology and the method for baste and solid-state milt flavoring.
Background technology
China is freshwater fish culturing big country, and China fresh-water fishes output 1918.88 ten thousand t in 2002 account for 44% of aquatic products total growth.Hubei is freshwater fish production the largest province of China, continuous 7 years whole nations first of total output.Freshwater fish output reached 3,010,000 tons in 2004, and 20,500,000,000 yuan of the gross output values account for 19% of the whole province's general production value of agriculture.But remove the outward transport of marketing fresh and a small amount of freezing and refrigeration, the processed goods of fresh-water fishes only accounts for about 3% of its total output, and export volume only has 8300 tons.Therefore,, realize secondary, three values added by manufacture of fresh-water fishes, fresh-water fishes processing is developed to seriation, variation and high added value direction, become an important research direction of fresh-water fishes processing and utilization by the intensive processing of development fresh-water fishes.
Fresh-water fishes protein hydrolysate processing and seasoning product had both utilized the fresh-water fishes resource of a large amount of cheapnesss, simultaneously, and the problem that can avoid the processing of traditional zymotic goods and traditional fish sauce to exist.The processing of traditional condiment, adopting vegetable protein and starch is raw material, fish sauce then is to be raw material with the small fish shrimp, the two all is to process to the lengthy fermentation more than 1 year through 3 months, the processing of this traditional condiment has long, product quality of cycle and is not easy control, and owing to polluted by Aspergillus flavus to problems such as human body may work the mischief.
Existing several patents has reported that several fresh water fish protein hydrolysis, hydrolyzate debitterize go raw meat and several prods processing method.On the proteoclastic method of fish, existing technology report adopts the acid hydrolysis process liquid fish, or adopts in neutral proteinase, papain, alkali protease, the acid protease a kind or several enzyme treatment technique to be hydrolyzed.There is the problem of environmental pollution and chloropropyl alcohol in the hydrolysis of inorganic acid acid system, and enzyme hydrolysis used hydrolysis time usually is a few hours, even tens hours, life period is long in the preparation of fish albumen hydrolysis solution, the not high shortcoming of efficient.Go on the deodorization method at the hydrolyzate debitterize, the technology reported adopts the cycloheptaamylose investment, active carbon adsorption, and food flavor enzyme hydrolysis debittering france uses separately or unites use in twos.Said method has debitterize and takes off long, the unfavorable shortcoming of effect of raw meat time.Adopt above method to carry out fresh-water fishes protein hydrolysate and product processing, have problems such as product residue fishy smell is heavy, local flavor is not outstanding, product quality is not good.
This patent is intended to solve an above-mentioned processing difficult problem, is raw material with fresh-water fishes, adopts modern food biotechnology processing fresh-water fishes protein hydrolysate local flavor flavouring (baste and solid-state milt flavoring), realizes fresh-water fishes local flavor flavouring suitability for industrialized production.Adopt the art of this patent processing fresh-water fishes protein hydrolysate local flavor flavouring, have with short production cyclely, product is nutritious, steady quality, and local flavor is outstanding, the safety and sanitation advantages of higher.
Summary of the invention
The objective of the invention is to design a kind of is raw material with fresh-water fishes, adopt multiple protein enzyme synergetic hydrolysis mode to prepare protein hydrolyzate, fish-bone adopts organic acid to soak, the solution of calcium of organic acid is rich in preparation, add in the hydrolyzate of fish albumen, contain the fish albumen hydrolysis solution that useful organic acid soaks the soak of fish-bone, adopt several different methods associating debitterize to remove raw meat, subsequently, adding yeast and/or lactobacillus-fermented gives birth to fragrant, through allotment and/or essential nutritional labeling of body and flavor components, be processed into nutritious again, the fresh-water fishes protein hydrolysate flavouring (baste and solid-state milt flavoring) that local flavor is good.
The weight percentages of nutrient flavouring made from fresh water fish protein of the present invention---baste is:
Freshwater fish protein hydrolyzate: 10～90%
Local flavor auxiliary material remainder
AA 0～20mg/100mL
DHA 0～10mg/100mL
Taurine 0～0.5g/100mL
Salt: 5～15%
Granulated sugar: 1～12%
Sodium glutamate 0.05～0.5%
I+G 0.001～0.2％
Maltodextrin 1～5%
Emulsification and stabilizing agent 0.1～0.5%
The weight percentages of nutrient flavouring made from fresh water fish protein of the present invention---milt flavoring is:
Freshwater fish protein hydrolyzate xeraphium 5～30%
Local flavor auxiliary material: remainder
Salt: 10～45%
Sodium glutamate 15～50%
I+G 0.1～5％
Granulated sugar 1～10%
Maltodextrin 1～5%
Starch 1～5%
Anticaking agent 0.1～0.5%
AA 0～20mg/100g
DHA 0～10mg/100g
Taurine 0～0.5g/100g
The nutrient flavouring made from fresh water fish protein production method is as follows:
(1) enzymatic hydrolysis prepares freshwater fish protein hydrolyzate, and its preparation method is as follows:
Fresh-water fishes → clean → cut open kill → are removed the peel, go internal organ, stripping and slicing → immersion to take off raw meat → rubbing → making beating → protease hydrolytic → food flavor enzyme hydrolysis → go out enzyme → filtration or centrifugation → fish albumen hydrolysis solution (fish-bone with the organic acid hydrolysis then merge with fish albumen hydrolysis solution) → adopt activated carbon and cycloheptaamylose and remove raw meat → the go freshwater fish protein hydrolyzate after hardship is taken off raw meat
Its concrete, detailed processing method is:
A. fresh-water fishes are cleaned, and cut open and kill, and extract internal organ, clean blood stains and black film.
B. soaking fishy-removing-method is
Fish piece → clear water cleaning → centrifugal dehydration or drain → saline sook → centrifugal dehydration or drain → saline and alkaline water logging bubble → centrifugal dehydration or drain → CaCl
2+ acetum immersion → centrifugal dehydration or drain → clear water cleaning → dehydration
It is as follows that the raw meat step is taken off in immersion:
Step 1:, dewater or drain with the clear water washing of 2～5 times of fish weight 20～60 minutes; Step 2: with the concentration of 2～5 times of fish weight is 0.5～6% salt water washing 20～60 minutes, dewaters or drains; Step 3:, dewater or drain with the sodium bicarbonate solution washing that contains 0.5～6% salt and 0.1～1% of 2～5 times of fish weight 20～60 minutes; Step 4: with 0.1～1%CaCl
2+ 0.1～1% acetum soaked 20～60 minutes, dewatered or drained; Clean up with clear water at last.
Take off in the raw meat process in immersion, above-mentioned steps one, step 2, step 3, step 4 can random orders, compound mode is carried out arbitrarily.
C. will oppress the strand system, and add the water making beating of 1～3 times of flesh of fish weight.
D. the hydrolysis method of protease hydrolytic fresh water fish protein (addition of ginger juice and protease for the flesh of fish weight percentage):
In fish slurry, add 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and bacillus subtilis neutral proteinase associating hydrolysis of 0.1%～1%;
Or add 1%～10% fresh ginger juice/or bromelain and 0.2%～1.2% bacillus subtilis alkali proteinase associating hydrolysis of 0.2%～2.0%;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain, 0.2%～1.0% papain and 0.1%～0.8% bacillus subtilis neutral proteinase associating hydrolysis;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain, 0.2%～1.0% papain and 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and 0.1%～0.8% bacillus subtilis neutral proteinase, 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis.
Or above-mentioned protease adopts other combinations with the hydrolysis of associating hydrolysis method.
Preferential 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and 0.1%～0.8% bacillus subtilis neutral proteinase, 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis method that adopt.
The ginger juice hydrolysis temperature is 25～55 ℃, PH5.0～9.0;
The bromelain hydrolyzate temperature is 25～60 ℃, PH5.5～9.0;
The papain hydrolysis temperature is 40～70 ℃, PH5.0～10.0;
Bacillus subtilis neutral proteinase hydrolysis temperature is 30～60 ℃, PH5.0～9.0;
The bacillus subtilis alkali proteinase hydrolysis temperature is 30～60 ℃, PH5.0～10.0;
Several enzyme associating hydrolysis can be the hydrolysis separately of various enzyme substep, and every kind of independent hydrolysis time of enzyme was respectively 30～90 minutes.Also can be hydrolyzed simultaneously several enzymes are compound, the temperature of hydrolysis simultaneously is 30～60 ℃, PH6.0～9.0,60～180 minutes time;
E. food flavor enzyme hydrolysis: add 0.1～0.6% food flavor enzyme of flesh of fish weight, handled 60～120 minutes for 40～60 ℃.Subsequently, be heated to 95 ℃ and keep 10～15 minutes enzymes that go out.
F. filter or 2500～6000 rev/mins of centrifugation fish-bones of centrifugal employing and fish oil.
G. organic acid hydrolysis fish-bone employing concentration is 0.5%～5% organic acid, comprises citric acid, lactic acid, malic acid, acetic acid, tartaric acid, under 10～85 ℃ of conditions, and hydrolysis 12～48 hours.Filtrate filtered is mixed with fish albumen hydrolysis solution.
H. charcoal absorption
In hydrolyzate, add active carbon.The consumption of active carbon is 0.5～2% of a hydrolyzate weight, and temperature is 40～70 ℃, and the time is 30～60 minutes.Filter.
I. cycloheptaamylose embedding
Adding cycloheptaamylose through active carbon adsorption and in the hydrolyzate after filtering.The consumption of cycloheptaamylose is 0.5～2.5% of a hydrolyzate weight.Obtain not having the freshwater fish protein hydrolyzate of bitter off-flavors.
(2) yeast and/or lactobacillus-fermented are given birth to fragrant
In freshwater fish protein hydrolyzate, press 0.01～4% of hydrolyzate weight and add active dry yeast, or 0.01～5% lactobacillus inoculation, or the lactobacillus inoculation of 0.01～2% adding active dry yeast and 0.01～3%.
Yeast specie can be any in brewer's yeast, wine yeast, yellow wine yeast, the Saccharomyces cerevisiae, also can be wherein multiple;
Lactic acid bacteria can be a kind of in streptococcus lactis, Bacillus acidi lactici, Streptomyces thermophilus, the Bulgarian Lactobacillus or wherein multiple.
Under 10～55 ℃ of conditions, perfume is given birth in fermentation through 1 hour～10 weeks, gives product good local flavor.
(3) allotment of flavouring and processing
The processing of 1, nutrient flavouring made from fresh water fish protein---baste
A, the fresh water for preparing flesh of fish protein hydrolyzate, salt, granulated sugar, maltodextrin, monosodium glutamate, I+G, AA, DHA, taurine, calcium salt, zinc salt, emulsification and stabilizing agent, and local flavor auxiliary material etc. add jar by the ratio of the required interpolation of product category in allotment, 70～95 ℃ of stirrings 30～60 minutes;
B, sterilization: 90～135 ℃, 5 seconds～30 minutes, drop temperature was at 40～95 ℃;
C, can;
D, cooling.
2, nutrient flavouring made from fresh water fish protein---the processing of milt flavoring
A, will remove freshwater fish protein hydrolyzate after the raw meat through enzyme hydrolysis, debitterize, 90～135 ℃, sterilization in 5 seconds～30 minutes, vacuumize concentrated, make solid content reach 10～50%.
B, above-mentioned vacuum concentrate freshwater fish protein hydrolyzate, spraying/or cylinder/or freeze drying mode drying.
C, the freshwater fish protein hydrolyzate xeraphium for preparing, salt, granulated sugar, maltodextrin, starch, anticaking agent, sodium glutamate, I+G, AA, DHA, taurine, calcium salt, zinc salt and local flavor auxiliary material etc. mix.
D, pack or dress metal can, or can after granulation.
E, sealing, or vacuumize/or fill N
2The back sealing.
Above-mentioned fresh-water fishes comprise the leftover bits and pieces in silver carp, bighead, grass carp, small fish, shrimp and/or the processing of these fresh water fishes and shrimps.
Above-mentioned protease comprises: fresh ginger juice (containing ginger protease), bacillus subtilis neutral proteinase, bacillus subtilis alkali proteinase, papain, bromelain.
The hydrolysis method of protease hydrolytic fresh water fish protein is above-mentioned multiple protein enzyme associating hydrolysis.As:
The bacillus subtilis neutral proteinase associating hydrolysis of adopting natural ginger juice and bacillus subtilis to produce;
Or natural ginger juice and bacillus subtilis alkali proteinase associating hydrolysis;
Or natural ginger juice, papain and bacillus subtilis neutral proteinase associating hydrolysis;
Or natural ginger juice, papain and bacillus subtilis alkali proteinase associating hydrolysis;
Or natural ginger juice and bacillus subtilis neutral proteinase, bacillus subtilis alkali proteinase associating hydrolysis.
Or above-mentioned protease adopts other combinations with the hydrolysis of associating hydrolysis method.
Preferential natural ginger juice/or bromelain and bacillus subtilis neutral proteinase, the bacillus subtilis alkali proteinase associating hydrolysis method that adopt.
The preparation of ginger juice: fresh ginger added the water making beating by 1: 3, filtered, and the preparation ginger juice after treatment, is not higher than 10 ℃ of low-temperature preservations.But the ginger protease that contains decomposing protein in the ginger juice.And ginger juice can also be given the product excellent flavor, reduces the bad flavor in the product.
Fish-bone adopts organic acid to soak, and used organic acid comprises citric acid, lactic acid, malic acid, acetic acid, tartaric acid.
Contain the fish albumen hydrolysis solution that useful organic acid soaks the soak of fish-bone, the debitterize that is adopted goes deodorization method to comprise:
(1) soaks and to take off raw meat: fish piece → clear water cleaning → centrifugal dehydration or drain → saline sook → centrifugal dehydration or drain → saline and alkaline water logging bubble → centrifugal dehydration or drain → CaCl
2+ acetum immersion → centrifugal dehydration or drain → clear water cleaning → dehydration
(2) food flavor enzyme hydrolysis: add 0.1～0.6% food flavor enzyme of flesh of fish weight, handled 60～120 minutes for 40～60 ℃.
(3) charcoal absorption
In freshwater fish protein hydrolyzate, add active carbon, adsorb raw meat, and filter.
(4) cycloheptaamylose embedding
Adding cycloheptaamylose through active carbon adsorption and in the hydrolyzate after filtering, further embedding raw meat bitter principle.Hydrolyzate through above-mentioned processing is removed bad flavors such as fishlike smell fully.
In freshwater fish protein hydrolyzate, add yeast and comprise brewer's yeast, wine yeast, yellow wine yeast, Saccharomyces cerevisiae; Lactic acid bacteria comprises: streptococcus lactis, Bacillus acidi lactici, Streptomyces thermophilus, Bulgarian Lactobacillus, perfume was given birth in fermentation through 1 hour～several weeks, can give product good local flavor.
Can carry out the reinforcement of nutritional labeling in product, the composition of reinforcement comprises, arachidonic acid (AA), and/or DHA (DHA), and/or taurine.
In product, also can further strengthen the soluble-salt of calcium, zinc, iron, as zinc sulfate/calcium/iron, zinc chloride/calcium/iron, zinc gluconate/calcium/iron, amino-acid zinc/calcium/iron, disodium salt zinc/calcium/iron etc.
When product preparing, add ginger juice, be processed into fresh-water fishes protein hydrolysate flavouring with ginger juice local flavor;
Add Tabasco and sesame oil, be processed into fresh-water fishes protein hydrolysate flavouring with fragrant peppery local flavor;
Interpolation is rice vinegar or the fruit vinegar that fermenting raw materials forms with grain or fruit, is processed into the type fresh-water fishes protein hydrolysate flavouring with rice vinegar or fruit vinegar flavor;
Interpolation is the sauce product that the primary raw material fermentation forms with soya bean, flour, is processed into the fresh-water fishes protein hydrolysate flavouring with sauce product local flavor;
The interpolation seafood (as, sea-tangle, sea cucumber, sea urchin, extra large shrimp, sea crab) extract juice, be processed into flavouring with sea food flavor;
Add tomato juice, be processed into flavouring with catsup local flavor;
Add big fennel, little fennel, cumin, cloves, Chinese prickly ash, dried orange peel, cassia bark, tsaoko, fructus amomi, pepper, galingal, spiceleaf, cardamom etc. and be processed into flavouring with corresponding local flavor.
Eicosatetraenoic acid (has another name called: arachidonic acid arachidonic acid, be called for short: AA) and DHA (DHA) be the central nervous system amphiblestroid primary structure fat composition of unifying, brain tissue and retina inner height the baby are assembled, and are the nutritional labelings that wet nurse, infant and special population need replenish.
Arachidonic acid (AA), molecular formula C
20H
32O
2, chemical name 5,8,11,14---eicosatetraenoic acid, relative molecular mass 304.5 is the long-chain polyunsaturated fatty acid (PUFA) of n-6 series.AA has the function that promotion is grown, and is the essential fatty acid of fetus and infant growth and brain development.Lack the infringement that AA can cause intelligence and cognitive ability to grow, and can cause the infringement of visual performance.AA can reduce cholesterol in blood sugar, blood fat and the blood, and significantly reduces low-density lipoprotein in the blood (LDL-C) and VLDL (VLDL-C), increasing high density lipoprotein (HDL-C), and this is significant for angiocardiopathy preventing.
Replenish AA and DHA to the nutritional need that guarantees the baby with grow particularly important.This is because the activity of the n-6 desaturase in the infants is very low, utilize the synthetic AA of linoleic acid and gamma-Linolenic acid to be restricted in the infants, can't generate enough AA and DHA, must from food, absorb, to satisfy the needs that its grow particularly brain and nervous system grow.
In pregnant woman and wet nurse's nutritious supplementary pharmaceutical, dispensed food for baby, expert advice AA and DHA are with certain proportion (2～4: 1) use simultaneously.Can improve maternal blood of the two and the content in the milk like this, bring good brain and optic nerve to grow for tire, child, and can improve parent because gestation and the essential fatty acid that causes of lactation foot phenomenon not, reduce the incidence of pregnant woman's antepartum eclampsia, post-natal depression, the glycosuria gravidarum patient is also had the good conditioning effect.
Simultaneously, AA and metabolite thereof also have hypoglycemic, and be hypotensive, strengthens immunity, and improvement is grown, and suppresses platelet aggregation, anti-inflammatory, anticancer, lipotropism matter oxidation, promotes biological action such as brain tissue growth.
Taurine, chemistry 2-tarine by name, content is abundant in freshwater shellfish.Taurine mainly is present in zones such as cerebral cortex, cerebellum, hippocampus and olfactory bulb with the form of little molecule dipeptides or tripeptides, can promote synthesizing of brain cell interior DNA, RNA.
Taurine can strengthen memory and learning ability; Can significantly delay the aging of brain nervous cell, improve the activity of SOD and GSH-Px; Have increase that cell is anti-oxidant, the ability of Green Tea Extract damage and antiviral infringement; Have strengthen eyesight, promote brain development, relieving fatigue, increase work efficiency, anti-inflammatory, analgesic effect, also be good liver-protecting preparation simultaneously, and have certain antitumor activity.In addition, taurine plays an important role to the function of improving cardiovascular system, has to reduce serum cholesterol, the serum high-density LP that raises, prevent function such as atherosclerotic effect.
The advantage of product of the present invention is:
The fresh-water fishes aboundresources; and contain nutritional labelings such as rich in protein, vitamin, mineral matter; fresh-water fishes are through the protease composite hydrolysis; organic acid hydrolysis fish-bone; the several different methods debitterize removes raw meat; replenish needed by human nutritional labelings such as AA, DHA, taurine, calcium, zinc, be processed into auxotype fresh-water fishes protein hydrolysate local flavor flavouring, can effectively utilize the fresh-water fishes resource.
Adopt multiple protein enzyme associating hydrolysis, the use amount that can save enzyme shortens hydrolysis time, fresh water fish protein hydrolysis rate of recovery height.
Adopt organic acid, comprise citric acid, lactic acid, malic acid, acetic acid, tartaric acid, under 10～80 ℃ of conditions, hydrolysis fish-bone 12 hours～7 days can prepare calcium of organic acid, has both utilized the fish-bone resource, has developed calcareous in the fish-bone again.Fish-bone after the decalcification is the good material of preparation isinglass.
Fresh-water fishes are adopted to cut open and kill the back and soak and take off local flavor enzyme hydrolysis after raw meat, the hydrolysis, charcoal absorption and cycloheptaamylose embedding, can slough the raw meat bitter taste in the fresh-water fishes protein hydrolysate well.
In freshwater fish protein hydrolyzate, add yeast and/or lactic acid bacteria, perfume is given birth in fermentation through 1 hour～10 weeks, can give product good local flavor.
Arachidonic acid (AA), DHA (DHA) and taurine have the good health care function.Strengthen the fresh-water fishes protein hydrolysate flavouring of AA, DHA, taurine, calcium and zinc, nutrition more comprehensively.
Add ginger juice in fresh-water fishes protein hydrolysate flavouring, or fragrant peppery juice, or rice vinegar/or fruit vinegar, or fermentation sauce product, or seafood extraction juice, the product that processes from strand have excellent flavor, nutritious characteristics.
The specific embodiment
Embodiment one:
A. fresh-water fishes are cleaned, and cut open and kill, and extract internal organ, clean blood stains and black film.Earlier with the clear water washing of 4 times of fish weight 60 minutes, dewater or drain; Second step was 0.5% salt water washing 60 minutes with the concentration of 4 times of fish weight, dewatered or drained; The 3rd step, washed 60 minutes with the sodium bicarbonate solution that contains 0.5% salt and 0.2% of 4 times of fish weight, dewater or drain; The 4th step is with the 0.5%CaCl of 4 times of fish weight
2+ 0.5% acetum soaked 50 minutes, cleaned up with clear water at last.To oppress the strand system, and add the water making beating of 1.5 times of flesh of fish weight.Add 5% fresh ginger juice and 0.3% bacillus subtilis neutral proteinase, 0.2% bacillus subtilis alkali proteinase mixing hydrolysis method hydrolysis simultaneously.The temperature of hydrolysis is 60 ℃, PH6.5,90 minutes time.
B. 0.5% of adding flesh of fish weight food flavor enzyme in the hydrolyzate was handled 120 minutes for 50 ℃.Subsequently, be heated to 95 ℃ and keep 10～15 minutes enzymes that go out.
C.3500 rev/min centrifugation fish-bone and fish oil.
D. fish-bone employing concentration is 3% lactic acid, under 85 ℃ of conditions, and hydrolysis 24 hours.Filtrate filtered is mixed with fish albumen hydrolysis solution.
E. in hydrolyzate, add active carbon.The consumption of active carbon is 2% of a hydrolyzate weight, and temperature is 70 ℃, and the time is 60 minutes.Filter.
F. the consumption of cycloheptaamylose is 2.5% of a hydrolyzate weight.Obtain not having the freshwater fish protein hydrolyzate of bitter off-flavors.
G. in freshwater fish protein hydrolyzate, press 2% of hydrolyzate weight and add the streptococcus lactis kind of active dry yeast and 1% and 1% Bulgarian Lactobacillus.Under 35 ℃ of conditions, give birth to perfume through fermentation in 48 hours, give product good local flavor.
H. in blend tank, add freshwater fish protein hydrolyzate, fermentation soybean sauce local flavor auxiliary material and other compositions, stirred 50 minutes under 85 ℃ of conditions in following ratio.The each component unit of weight is a kilogram:
Freshwater fish protein hydrolyzate: 75
Fermentation soybean sauce local flavor auxiliary material: 9.5
AA 20mg/100mL
DHA 10mg/100mL
Taurine 0.5g/100mL
Salt: 5
Granulated sugar: 5
Maltodextrin 4.92
Emulsification and stabilizing agent: 0.5
I. sterilization: 100 ℃, 15 minutes, 60 ℃ of drop temperatures;
J. can;
K. cooling.
Embodiment two:
A. fresh-water fishes are cleaned, and cut open and kill, and extract internal organ, clean blood stains and black film.Earlier with the clear water washing of 5 times of fish weight 50 minutes, dewater or drain; The sodium bicarbonate solution that contain 0.5% salt and 0.2% of second step with 5 times of fish weight washed 50 minutes, dewatered or drained; The 3rd step was 0.5% salt water washing 50 minutes with the concentration of 5 times of fish weight, dewatered or drained; The 4th step is with the 1%CaCl of 5 times of fish weight
2+ 1% acetum soaked 60 minutes, cleaned up with clear water at last.To oppress the strand system, and add the water making beating of 2 times of flesh of fish weight.Add 1% bromelain, 0.2% bacillus subtilis neutral proteinase, 0.3% bacillus subtilis alkali proteinase mixing hydrolysis method hydrolysis simultaneously.The temperature of hydrolysis is 55 ℃, PH7,120 minutes time.
B. 0.6% of adding flesh of fish weight food flavor enzyme in the hydrolyzate was handled 100 minutes for 60 ℃.Subsequently, be heated to 95 ℃ and keep 10 minutes enzymes that go out.
C.4500 rev/min centrifugation fish-bone and fish oil.
D. fish-bone employing concentration is 1% lactic acid, under 25 ℃ of conditions, and hydrolysis 5 days.Filtrate filtered is mixed with fish albumen hydrolysis solution.
E. in hydrolyzate, add active carbon.The consumption of active carbon is 1% of a hydrolyzate weight, and temperature is 60 ℃, and the time is 60 minutes.Filter.
F. the consumption of cycloheptaamylose is 1.5% of a hydrolyzate weight.Obtain not having the freshwater fish protein hydrolyzate of bitter off-flavors.
G. in freshwater fish protein hydrolyzate, press 4% of hydrolyzate weight and add the streptococcus lactis kind of active dry yeast and 2% and 2% Bulgarian Lactobacillus.Under 15 ℃ of conditions, perfume is given birth in fermentation through 10 weeks, gives product good local flavor.
H. in blend tank, add freshwater fish protein hydrolyzate, local flavor auxiliary material and other compositions, stirred 30 minutes under 90 ℃ of conditions in following ratio.The each component unit of weight is a kilogram:
Freshwater fish protein hydrolyzate: 55
Rice vinegar local flavor auxiliary material: 15
AA 10mg/100mL
DHA 5mg/100mL
Taurine 0.35g/100mL
Salt: 15
Granulated sugar: 10
Maltodextrin 4.43
Emulsification and stabilizing agent: 0.2
I. sterilization: 135 ℃, 5 seconds, 40 ℃ of drop temperatures;
J. can;
K. cooling.
Embodiment three:
A. fresh-water fishes are cleaned, and cut open and kill, and extract internal organ, clean blood stains and black film.Earlier with the clear water washing of 3 times of fish weight 60 minutes, dewater or drain; Second step was 0.5% salt water washing 60 minutes with the concentration of 3 times of fish weight, dewatered or drained; The 3rd step, washed 60 minutes with the sodium bicarbonate solution that contains 0.5% salt and 0.2% of 3 times of fish weight, dewater or drain; The 4th step is with the 0.5%CaCl of 3 times of fish weight
2+ 0.5% acetum soaked 50 minutes, cleaned up with clear water at last.To oppress the strand system, and add the water making beating of 3 times of flesh of fish weight.Add 0.2% bromelain, 1.0% papain and 0.6% bacillus subtilis alkali proteinase fractional hydrolysis mode hydrolysis.
The bromelain hydrolyzate temperature is 30 ℃, PH7.0,60 minutes time;
The papain hydrolysis temperature is 60 ℃, PH7.0,60 minutes time;
The bacillus subtilis alkali proteinase hydrolysis temperature is 60 ℃, PH9.0,60 minutes time;
B. 0.5% of adding flesh of fish weight food flavor enzyme in the hydrolyzate was handled 90 minutes for 45 ℃.Subsequently, be heated to 95 ℃ and keep 10～15 minutes enzymes that go out.
C.3500 rev/min centrifugation fish-bone and fish oil.
D. fish-bone employing concentration is 2% acetic acid, under 15 ℃ of conditions, and hydrolysis 7 days.Filtrate filtered is mixed with fish albumen hydrolysis solution.
E. in hydrolyzate, add active carbon.The consumption of active carbon is 0.5% of a hydrolyzate weight, and temperature is 40 ℃, and the time is 50 minutes.Filter.
F. the consumption of cycloheptaamylose is 0.5% of a hydrolyzate weight.Obtain not having the freshwater fish protein hydrolyzate of bitter off-flavors.
G. in freshwater fish protein hydrolyzate, press the Bulgarian Lactobacillus bacterial classification that 2% of hydrolyzate weight adds streptococcus lactis 2%.Under 40 ℃ of conditions, give birth to perfume through fermentation in 3 days, give product good local flavor.
H. will remove fresh water flesh of fish protein hydrolyzate after the raw meat through enzyme hydrolysis, debitterize, 135 ℃, sterilization in 5 seconds, vacuumize concentrated, make solid content reach 35%.Above-mentioned vacuum concentrates freshwater fish protein hydrolyzate, spray pattern drying.
I, the xeraphium of the freshwater fish protein hydrolyzate for preparing, salt, granulated sugar, maltodextrin, starch, anticaking agent, sodium glutamate, I+G, AA, DHA, taurine, essence and local flavor auxiliary material etc. mix.The unit of weight of each component is a kilogram:
Freshwater fish protein hydrolyzate spray dried powder 10
Spice local flavor auxiliary material: 2.5
Salt: 41
Sodium glutamate 25
I+G 2
Granulated sugar: 10
Maltodextrin 5
Starch 3.47
Anticaking agent 0.5
AA 20mg/100g
DHA 10mg/100g
Taurine 0.5g/100g
J. after granulation, pack.
K. sealed after being vacuumized.
Claims (3)
1, a kind of nutrient flavouring made from fresh water fish protein is characterized in that: its main weight percentages is:
Freshwater fish protein hydrolyzate: 10～90%
Local flavor auxiliary material: remainder
AA 0～20mg/100mL
DHA 0～10mg/100mL
Taurine 0～0.5g/100mL
Sodium glutamate 0.05～0.5%
I+G 0.001～0.2％
Salt: 5～15%
Granulated sugar: 1～12%
Maltodextrin 1～5%
Emulsification and stabilizing agent: 0.1～0.5%
Perhaps the weight percentages of milt flavoring is:
Freshwater fish protein hydrolyzate xeraphium 5～30%
Local flavor auxiliary material remainder
Salt 10～45%
Sodium glutamate 15～50%
I+G 0.1～5％
Granulated sugar 1～10%
Maltodextrin 1～5%
Starch 1～5%
Anticaking agent 0.1～0.5%
AA 0～20mg/100g
DHA 0～10mg/100g
Taurine 0～0.5g/100g
2, a kind of production method of nutrient flavouring made from fresh water fish protein is characterized in that:
(1) fresh water fish protein prepares freshwater fish protein hydrolyzate through enzymatic hydrolysis, and its preparation method is as follows:
A. fresh-water fishes are cleaned, and cut open and kill, and extract internal organ, clean blood stains and black film;
B. soaking fishy-removing-method is
Fish piece → clear water cleaning → centrifugal dehydration or drain → saline sook → centrifugal dehydration or drain → saline and alkaline water logging bubble → centrifugal dehydration or drain → CaCl
2+ acetum immersion → centrifugal dehydration or drain → clear water cleaning → dehydration
It is as follows that the raw meat step is taken off in immersion:
Step 1:, dewater or drain with the clear water washing of 2～5 times of fish weight 20～60 minutes; Step 2: with the concentration of 2～5 times of fish weight is 0.5～6% salt water washing 20～60 minutes, dewaters or drains; Step 3:, dewater or drain with the sodium bicarbonate solution washing that contains 0.5～6% salt and 0.1～1% of 2～5 times of fish weight 20～60 minutes; Step 4: with 0.1～1%CaCl
2+ 0.1～1% acetum soaked 20～60 minutes, dewatered or drained; Clean up with clear water at last;
Take off in the raw meat process in immersion, above-mentioned steps one, step 2, step 3, step 4 can random orders, compound mode is carried out arbitrarily;
C. will oppress the strand system, and add the water making beating of 1～3 times of flesh of fish weight;
D. the hydrolysis method of multiple protein enzyme associating hydrolysis fresh water fish protein (addition of ginger juice and protease for the flesh of fish weight percentage):
In fish slurry, add 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and bacillus subtilis neutral proteinase associating hydrolysis of 0.1%～1%;
Or add 1%～10% fresh ginger juice/or bromelain and 0.2%～1.2% bacillus subtilis alkali proteinase associating hydrolysis of 0.2%～2.0%;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain, 0.2%～1.0% papain and 0.1%～0.8% bacillus subtilis neutral proteinase associating hydrolysis;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain, 0.2%～1.0% papain and 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis;
Or 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and 0.1%～0.8% bacillus subtilis neutral proteinase, 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis;
Or above-mentioned protease adopts other combinations with the hydrolysis of associating hydrolysis method;
Preferential 1%～10% fresh ginger juice/or 0.2%～2.0% bromelain and 0.1%～0.8% bacillus subtilis neutral proteinase, 0.1%～0.6% bacillus subtilis alkali proteinase associating hydrolysis method that adopt;
The ginger juice hydrolysis temperature is 25～55 ℃, PH5.0～9.0;
The bromelain hydrolyzate temperature is 25～60 ℃, PH5.5～9.0;
The papain hydrolysis temperature is 40～70 ℃, PH5.0～10.0;
Bacillus subtilis neutral proteinase hydrolysis temperature is 30～60 ℃, PH5.0～9.0;
The bacillus subtilis alkali proteinase hydrolysis temperature is 30～60 ℃, PH5.0～10.0;
Several enzyme associating hydrolysis can be the hydrolysis separately of various enzyme substep, and every kind of independent hydrolysis time of enzyme was respectively 30～90 minutes.Also can be hydrolyzed simultaneously several enzymes are compound, the temperature of hydrolysis simultaneously is 30～60 ℃, PH6.0～9.0,60～180 minutes time;
E. food flavor enzyme hydrolysis: add 0.1～0.6% food flavor enzyme of flesh of fish weight, handled 60～120 minutes for 40～60 ℃.Subsequently, be heated to 95 ℃ and keep 10～15 minutes enzymes that go out;
F. filter or 2500～6000 rev/mins of centrifugation fish-bones of centrifugal employing and fish oil;
G. organic acid hydrolysis fish-bone employing concentration is 0.5%～5% organic acid, comprises citric acid, lactic acid, malic acid, acetic acid, tartaric acid, under 10～85 ℃ of conditions, and hydrolysis 12 hours～7 days, filtrate filtered is mixed with fish albumen hydrolysis solution;
H. charcoal absorption
In hydrolyzate, add active carbon.The consumption of active carbon is 0.5～2% of a hydrolyzate weight, and temperature is 40～70 ℃, and the time is 30～60 minutes, filters;
I. cycloheptaamylose embedding
Adding cycloheptaamylose through active carbon adsorption and in the hydrolyzate after filtering, the consumption of cycloheptaamylose is 0.5～2.5% of a hydrolyzate weight, obtains not having the freshwater fish protein hydrolyzate of bitter off-flavors;
(2) yeast and/or lactobacillus-fermented are given birth to fragrant
In freshwater fish protein hydrolyzate, press 0.01～4% of hydrolyzate weight and add active dry yeast, or 0.01～5% lactobacillus inoculation, or the lactobacillus inoculation of 0.01～2% adding active dry yeast and 0.01～3%;
Yeast specie can be any in brewer's yeast, wine yeast, yellow wine yeast, the Saccharomyces cerevisiae, also can be wherein multiple;
Lactic acid bacteria can be a kind of in streptococcus lactis, Bacillus acidi lactici, Streptomyces thermophilus, the Bulgarian Lactobacillus or wherein multiple;
Under 10～55 ℃ of conditions, perfume is given birth in fermentation through 1 hour～10 weeks, gives product good local flavor;
(3) allotment of flavouring and processing
1. nutrient flavouring made from fresh water fish protein---the processing of baste
A, the fresh water for preparing flesh of fish protein hydrolyzate, salt, granulated sugar, maltodextrin, monosodium glutamate, I+G, AA, DHA, taurine, calcium salt, zinc salt, emulsification and stabilizing agent, and local flavor auxiliary material etc. add jar by the ratio of the required interpolation of product category in allotment, 70～95 ℃ of stirrings 30～60 minutes;
B, sterilization: 90～135 ℃, 5 seconds～30 minutes, drop temperature was at 40～95 ℃;
C, can;
D, cooling.
2. nutrient flavouring made from fresh water fish protein---the processing of milt flavoring
A, will remove freshwater fish protein hydrolyzate after the raw meat through enzyme hydrolysis, debitterize, 90～135 ℃, sterilization in 5 seconds～30 minutes, vacuumize concentrated, make solid content reach 10～50%;
B, above-mentioned vacuum concentrate freshwater fish protein hydrolyzate, spraying/or cylinder/or freeze drying mode drying;
C, the freshwater fish protein hydrolyzate xeraphium for preparing, salt, granulated sugar, maltodextrin, starch, anticaking agent, sodium glutamate, I+G, AA, DHA, taurine, calcium salt, zinc salt and local flavor auxiliary material etc. mix;
D, pack or dress metal can, or can after granulation;
E, sealing, or vacuumize/or fill N
2The back sealing.
3. nutrient flavouring made from fresh water fish protein according to claim 1, it is characterized in that: the local flavor auxiliary material comprises: ginger juice or Tabasco or sesame oil or rice vinegar or fruit vinegar or grain fermentation sauce product or seafood juice or tomato juice or spices, and desirable wherein a kind of or two kinds or multiplely carry out assembly.
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