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A kind of enzymatic hydrolysis method of sea bass by-product and its application in emulsion products

A by-product, sea bass technology, applied in the field of enzymatic hydrolysis of sea bass by-products, can solve the problem of difficult and effective comprehensive utilization of leftovers, and achieve the effect of improving efficiency and reducing environmental pollution

Inactive Publication Date: 2020-06-02
GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to solve the problem that sea bass leftovers in the prior art are difficult to be effectively and comprehensively utilized, the present invention provides an enzymatic hydrolysis method of sea bass by-products and its application in emulsion products

Method used

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  • A kind of enzymatic hydrolysis method of sea bass by-product and its application in emulsion products
  • A kind of enzymatic hydrolysis method of sea bass by-product and its application in emulsion products
  • A kind of enzymatic hydrolysis method of sea bass by-product and its application in emulsion products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Rinse the head, bone and skin of the fresh sea bass to remove the blood, drain the water, grind it with a meat grinder, mix the obtained minced fish, grind it again with a meat grinder, and distribute it for use.

[0056] Take an appropriate amount of leftovers, add petroleum ether at a mass ratio of 1:3 to degrease, stir for 1 hour, repeat 3 times, and naturally air-dry for 12 hours to obtain a by-product of defatted perch processing.

[0057] Take a certain amount of defatted perch processing by-products, adjust the mass volume ratio of feed water to 1:4, set the temperature of the magnetic stirrer at 50°C, preheat for half an hour, use alkali to adjust the pH to 9, add alkaline protease, enzyme The addition amount is 4000U / g, the enzymolysis temperature is 50°C, and the enzymolysis is 1.5h; inactivate the enzyme, use acid to adjust the pH value to 7, add flavor protease 4000U / g, the enzymolysis temperature is 50°C, and continue the enzymolysis for 1.5h. During the en...

Embodiment 2

[0065] Rinse the head, bone and skin of the fresh sea bass to remove the blood, drain the water, grind it with a meat grinder, mix the obtained minced fish, grind it again with a meat grinder, and distribute it for use.

[0066] Take an appropriate amount of leftovers, add petroleum ether at a mass ratio of 1:3 to degrease, stir for 2 hours, repeat twice, and naturally air-dry for 12 hours to obtain a by-product of defatted perch processing.

[0067] Take a certain amount of defatted perch processing by-products, mix it with water at a mass volume ratio of 1:4, set the temperature of the magnetic stirrer at 55°C, preheat for half an hour, adjust the pH to 9.5, add alkaline protease, and the amount of enzyme added 5000U / g, enzymatic hydrolysis for 2h; inactivate the enzyme; continue to adjust the temperature to 45°C, adjust the pH value to 7, add flavor protease 5000U / g, and enzymatic hydrolysis for 2h.

[0068] After the reaction was terminated by inactivating the enzyme in a ...

Embodiment 3

[0070] Rinse the head, bone and skin of the fresh sea bass to remove the blood, drain the water, grind it with a meat grinder, mix the obtained minced fish, grind it again with a meat grinder, and distribute it for use.

[0071] Take an appropriate amount of leftovers, add petroleum ether at a mass ratio of 1:4 to degrease, stir for 0.5 h, repeat 3 times, and naturally air-dry for 12 h to obtain a by-product of defatted perch processing.

[0072] Take a certain amount of defatted perch processing by-products, mix it with water at a mass volume ratio of 1:4, set the temperature of the magnetic stirrer at 50°C, preheat it for half an hour, adjust the pH to 9.2, add alkaline protease, and the amount of enzyme added 4500U / g, enzymolysis temperature is 50℃, enzymolysis 2.5h; inactivate the enzyme; adjust the pH value to 6.8, add flavor protease 4500U / g, enzymolysis temperature is 50℃, continue enzymolysis 2.5h.

[0073] After the reaction was terminated by inactivating the enzyme i...

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Abstract

The invention discloses an enzymolysis method of a sea bass byproduct and an application thereof in an emulsion product, belonging to the field of marine product deep processing. The enzymolysis method comprises the following steps: performing pretreatment to obtain a skim sea bass processing byproduct; regulating the material-water ratio and the temperature to 45-60 DEG C and pH to 8-10; adding alkaline protease for sufficient enzymolysis; without enzyme deactivation, further regulating the temperature to 40-55 DEG C and pH to 6-8; and adding flavorzyme for sufficient enzymolysis to obtain an enzymolysis product. In the invention, the alkaline protease and flavorzyme are adopted for step composite enzymolysis treatment of the sea bass leftovers, and the difference of two proteases in digestion site is fully utilized to realize mutual action and promotion. The obtained four enzymolysis products A, B, C and D have double advantages of rich nutrition and good emulsifying property and can partially replace sodium caseinate in a full nutriment; and the obtained formula meets the requirements of clinical emulsion products while more abundant polypeptide and amino acid can be provided.

Description

technical field [0001] The invention belongs to the field of deep processing of seafood, and in particular relates to an enzymatic hydrolysis method of by-products of sea bass and its application in emulsion products. Background technique [0002] my country is a big country in fish breeding and fishing, and the aquaculture industry is well developed (Zhao Zhanxi et al., 2001). In 2012, the output of sea bass was 968.49 tons, and in 2013 it was 785.96 tons. [0003] The processing of fish will produce a lot of waste, such as fish head, fish bone and fish skin, etc., and this part of waste processing by-products accounts for about 40% to 50% of the total weight of raw materials (Gong Gangming et al., 2003). Fish scales are rich in protein, such as about 60% protein in fish scales (Shen Feng, 2009). A large number of processing by-products have not been effectively utilized, and are easy to rot and deteriorate, causing certain pollution to the environment. In order to make ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K14/46A23L33/18
CPCA23V2002/00C07K14/461C12P21/06A23V2200/30A23V2250/543A23V2250/55
Inventor 涂杜徐志宏陈道明刘军岑梦诗
Owner GUANGDONG ACAD OF AGRI SCI
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