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Application of prawn processing leftover as well as amino acid beverage and preparation method thereof

A technology of amino acids and leftovers, applied in the fields of application, food preparation, food science, etc., to achieve the effects of complete amino acid types, no environmental pollution, and good flavor

Inactive Publication Date: 2010-05-12
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no report on removing the fishy smell in the enzymatic hydrolyzate of prawn processing waste by fermenting Streptococcus lactis

Method used

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  • Application of prawn processing leftover as well as amino acid beverage and preparation method thereof
  • Application of prawn processing leftover as well as amino acid beverage and preparation method thereof
  • Application of prawn processing leftover as well as amino acid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Frozen prawn processing leftovers, shrimp heads and shells are naturally thawed, mashed with a tissue grinder, then added to tap water at a ratio of 1 g to 4.5 ml of water, adjusted to pH 7.0 with glacial acetic acid, and added 40 U / g of raw materials Flavor protease (commercially available) was enzymolyzed in a water-bath shaker at 50°C for 6h, treated in a boiling water bath for 15min to sterilize the enzyme, and centrifuged at 10,000rmp for 20min to obtain the supernatant as the enzymatic hydrolysis solution.

[0039] Inoculate 3.3% Streptococcus lactis (commercially available) into the enzymolysis solution, adjust the pH value to 6.5 with glacial acetic acid, and ferment at 43° C. for 4.5 hours to obtain a fermentation solution.

[0040] The fermented broth is blended, and the blending process is as follows: 52% added amount of fermented liquid, 18% added amount of granulated sugar, 25% added amount of 10% wolfberry water, 2% added amount of β-cyclodextrin, 1% citric...

Embodiment 2

[0042] Shrimp processing leftovers, shrimp heads, shrimp shells and tissues are mashed, then added to tap water according to the ratio of material to water 1:4.5 (w / v), adjusted the pH to 7.0 with glacial acetic acid, added 40U / g of raw material flavored protease, and shaken in a water bath at 50°C Bed enzymolysis for 6 hours, boiling water bath treatment for 15 minutes to sterilize enzymes, and centrifugation at 10000rmp for 20 minutes to obtain the supernatant as enzymolysis solution.

[0043] Inoculate 5% Streptococcus lactis in the enzymolysis solution, adjust the pH value to 8 with glacial acetic acid, and ferment at 37° C. for 5 hours to obtain a fermentation solution.

[0044] Weigh 50g wolfberry, add 500mL water, boil, boil for 5min, cool and filter with gauze, take clear liquid to get 10% wolfberry water.

[0045] The fermented broth is blended, and the blending process is as follows: 54% added amount of fermented liquid, 16% added amount of granulated sugar, 25% adde...

Embodiment 3

[0047] Shrimp processing scraps, shrimp heads, shrimp shells and tissues are thawed and mashed, then added to tap water according to the ratio of material to water 1:4.5 (w / v), adjusted the pH to 7.0 with glacial acetic acid, added 40U / g of raw material flavor protease at 50°C Enzymolysis on a water-bath shaker for 6 hours, followed by boiling water bath treatment for 15 minutes to sterilize enzymes, and centrifugation at 10,000 rpm for 20 minutes to obtain the supernatant as the enzymolysis solution.

[0048] Inoculate 4% Streptococcus lactis in the enzymolysis solution, adjust the pH value to 6 with glacial acetic acid, and ferment at 47° C. for 3 hours to obtain a fermentation solution.

[0049] Weigh 50g wolfberry, add 500mL water, boil, boil for 5min, cool and filter with gauze, take clear liquid to get 10% wolfberry water.

[0050]The fermented broth is blended, and the blending process is as follows: 57% added amount of fermented liquid, 18% added amount of granulated s...

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Abstract

The invention discloses application of a prawn processing leftover as well as an amino acid beverage and a preparation method thereof. A prawn head and prawn shell enzymolysis liquid are adopted as raw materials, and lactococcus lactis is vaccinated to ferment the enzymolysis liquid; by fermentation, a component with fishy smell of the enzymolysis liquid can be lowered, the total content of bitter amino acid is reduced, and the sweet amino acid content and the total content of the amino acid are increased. 50-60 percent of obtained fermenting liquid is mixed with 15-20 percent of granulated sugar, 20-25 percent of medlar water with the concentration of 10 percent, 1-2 percent of beta-cyclodextrine and 2-3 percent of citric acid solution with the concentration of 1 percent. The fishy smell] and the bitter flavor of the mixed product are further reduced, the prepared amino acid beverage has good flavor and taste and complete amino acid variety, the highest comprehensive score is 85.2, and the microorganism index and the heavy metal content meet the universal health standard of health care products.

Description

technical field [0001] The invention belongs to the field of food technology, and relates to the effective acquisition and utilization technology of aquatic protein, and in particular to the technology of preparing deodorizing amino acid beverage by using the enzymatic hydrolysis solution of prawn processing leftovers as raw materials. Background technique [0002] In recent years, the output of cultured prawns in China has increased rapidly, but the utilization value of prawns basically lies in the meat. During the processing of prawns, the heads and shells etc. which account for about 30% to 40% of the weight of the prawns are removed as leftovers. At present, only some enterprises use part of these leftovers to prepare chitin, and a large amount of heads and shells are discarded, amounting to as much as 70,000 tons per year. This not only causes huge waste and greatly reduces the utilization value of prawns, but also causes environmental pollution. Therefore, the compre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L2/38A23L1/29A23L2/84A23L1/105A23L17/40A23L7/104A23L33/00
Inventor 周爱梅张祥刚龚翠刘欣赵力超杨公明
Owner SOUTH CHINA AGRI UNIV
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