Method for reducing free ammonia in anchovy protein hydrolysate

A protein hydrolyzate and free ammonia technology, which is applied in the field of reducing free ammonia in anchovy protein hydrolyzate, can solve the problems of no good removal method for free ammonia and excessive pH of the aqueous solution, so as to increase product flavor, lower death temperature, and reduce The effect of free ammonia

Inactive Publication Date: 2012-04-11
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although part of the free ammonia can be volatilized in the spray drying section, it will also cause the pH of the aqueous solution of the product to exceed the standard
At present, there is no good removal method for free ammonia caused by various reasons, except for strengthening control and spray drying removal during the process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1m 3 The enzymatic hydrolyzate produced during the production of seawater anchovy protein has a pH value of 7.8 and a temperature of 50°C. Put cooling water into the jacket, lower the temperature to 35°C, and stir evenly; add 100 grams of active dry baker's yeast (or 100 liters of baker's yeast culture, the live cell ratio of the baker's yeast culture is greater than 80%, and the wet bacteria weight is greater than 10 g / L), stir evenly, maintain the temperature at 35°C, stand still for 1 hour, and the pH value drops to 7.2; raise the temperature to 55°C, keep it warm for 6 hours, so that the yeast is partially autolyzed; continue to raise the temperature to 85°C, and keep it for 15 minutes to kill the yeast live, concentrated in vacuum, and spray-dried according to a conventional process to obtain deaminated qualified enzymatic anchovy protein powder.

Embodiment 2

[0016] 1m 3 The enzymatic hydrolyzate produced during the production of seawater anchovy protein has a pH value of 7.7 and a temperature of 51°C. Put cooling water into the jacket, lower the temperature to 25°C, and stir evenly; add 10 grams of active dry brewer's yeast (or 10 liters of brewer's yeast culture, the proportion of live cells in the brewer's yeast culture is greater than 80%, and the weight of wet bacteria is greater than 10 g / L), stir evenly, maintain the temperature at 25°C, stand still for 4 hours, the pH value drops to 7.1; raise the temperature to 70°C, keep it for 2 hours, so that the yeast is partially autolyzed; continue to raise the temperature to 80°C, and keep it for 20 minutes to kill the yeast live, concentrated in vacuum, and spray-dried according to a conventional process to obtain deaminated qualified enzymatic anchovy protein powder.

Embodiment 3

[0018] 1m 3 The enzymatic hydrolyzate produced during the production of seawater anchovy protein has a pH value of 7.6 and a temperature of 52°C. Put cooling water into the jacket, lower the temperature to 30°C, and stir evenly; add 50 grams of active dry wine yeast (or 50 liters of wine yeast culture, the proportion of live cells in wine yeast culture is greater than 80%, and the weight of wet bacteria is greater than 10 g / L), stir evenly, maintain the temperature at 30°C, stand still for 2 hours, the pH value drops to 7.2; raise the temperature to 65°C, keep it for 4 hours, so that the yeast is partially autolyzed; continue to raise the temperature to 90°C, and keep it for 10 minutes to kill the yeast live, concentrated in vacuum, and spray-dried according to a conventional process to obtain deaminated qualified enzymatic anchovy protein powder.

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PUM

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Abstract

The invention relates to a method for reducing free ammonia in anchovy protein hydrolysate. Currently, a method for effectively removing free ammonia is not presented in the production process of enzymolysis of seawater anchovy protein. The method comprises the following steps: firstly, regulating the temperature of hydrolysate to 25-35 DEG C; then adding active dried yeast in a proportion that 0.01-0.1g of active dried yeast is added in per L of hydrolysate, or adding yeast culture in a proportion that 10-100 ml of yeast culture is added in per L of hydrolysate; and after evenly stirring, standing for 1-4 hours at the temperature of 25-35 DEG C, heating to 55-70 DEG C, insulating for 2-6 hours; and then raising temperature to 80-90 DEG C and maintaining for 10-20 minutes to inactivate the yeast. The method in the invention has the effect of obviously reducing free ammonia in protein hydrolysate, and can be used for effectively controlling the pH value of a product, effectively releasing the endogenesis soluble protein of the yeast and increasing the flavor of the product. The method provided by the invention is simple and practicable, and has good effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for reducing free ammonia of anchovy protein hydrolyzate. Background technique [0002] The preparation and application of protein enzymatic hydrolyzate is a huge industry, involving condiments, compound amino acids and other industries. In the process of proteolysis, many proteins, especially marine animal proteins, will cause a large amount of free ammonia to be produced if the hydrolyzate is excessively hydrolyzed or stored for a long time, making the hydrolyzate have an obvious ammonia smell, and the pH will increase. Seriously affect product quality, relying on traditional processes such as spray drying, can not effectively remove this defect. [0003] At present, in the production process of enzymolyzed sea anchovy protein, in the enzymolysis process stage, due to excessive enzymolysis or product decomposition, the free ammonia content of the e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34
Inventor 杨志坚胡亚芹
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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