Method for removing fishy smell of marine fish enzymatic hydrolysis liquid

Abstract

The invention provides a method for removing fishy smell of marine fish enzymatic hydrolysis liquid and relates to aquatic product processing technical field. The method comprises the following steps: subjecting thermophilic streptococcus and Lactobacillus bulgaricus to pre-activation, inoculating the thermophilic streptococcus and the Lactobacillus bulgaricus to an enzymatic hydrolysis liquid containing sugar, obtaining enzymatic hydrolysis liquid after cultivation, and subjecting the enzymatic hydrolysis liquid to disinfection processing. According to the invention, composite lactics formedby the thermophilic streptococcus and the Lactobacillus bulgaricus is a fishy removing agent. According to acid generation capability of thermophilic streptococcus metabolism cane sugar and symbioticrelationship of composite bacteria, cane sugar is added to ensure growth and breeding capability of bacteria and taste of the enzymatic hydrolysis liquid after removing fishy smell. Effect of removing fishy smell is represented by a fishy smell value in a sense evaluation method. According to the invention, technology of removing fishy smell is simplified, fishy smell value only is 0.04+ / -0.03, and the enzymatic hydrolysis liquid is clear, has no white flocculate and has a soft taste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to the technical field of removing fishy smell from enzymatic hydrolyzate of marine fish. Background technique [0002] The unique unpleasant fishy smell of marine fish enzymatic hydrolyzate limits its application in food processing, and deodorization is the main method to solve this problem. Existing deodorization methods include adsorption, embedding, covering, fermentation, etc. Among them, the fermentation technology can remove the fishy smell more thoroughly than other methods, and has no destructive effect on the nutrition of the enzymatic solution, avoiding the reduction of nutritional value and deterioration of processing characteristics . Saccharomyces and lactic acid bacteria are commonly used as fermentation strains in the fermentation method. However, yeasts are prone to produce fermentation odor when they achieve better deodorization effect; lactic ...

AI Technical Summary

Problems solved by technology

However, yeasts tend to produce fermentation odors when they achieve better deodorization effects; lactic acid bacteria usually require enzymatic hydrolysis solution sterilization and strain acclimatization before inoculation, and when the ideal deodorization effect is achieved, enzymatic hydrolysis solutions are prone to white flocculation , and very sour

On the whole, lactic acid bacteria have the best deodorization effect, but the cumbersome process reduces the efficiency of industrial production, and the change of solution state and taste also limits the wider use of enzymatic hydrolyzate