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Processing method of high-quality anchovy albumen powder product

A processing method and technology of protein powder, which can be applied to protein food ingredients, protein-containing food ingredients, fish protein ingredients, etc., can solve the problems of single taste of anchovy soy sauce, incapable of large-scale production, harsh process conditions, etc., and achieve good Economic benefit, low price, good quality and stability

Inactive Publication Date: 2017-10-24
ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Prior art, such as the Chinese invention patent with the authorized notification number CN 104543934 B, discloses a preparation method of anchovy soy sauce. The method uses two kinds of koji to ferment anchovies. During fermentation, the fermentation temperature is controlled in stages and step by step. Add salt to shorten the production cycle to 10-12 weeks, and the obtained anchovy soy sauce has good flavor and good quality, but the anchovy soy sauce produced by this method has a single taste, and the process conditions are harsh, so it cannot be produced on a large scale, and its economic value is low

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] A kind of processing method of high-quality anchovy protein powder product, described method comprises the following steps:

[0024] 1) Pretreatment of anchovies: put the anchovies in brine with a concentration of 21% by mass of salt, and cook for 16 minutes at a temperature of 82°C. The mass ratio of anchovies to brine is 1 / 1.1, cool to room temperature, and add anchovies An antioxidant with 0.002% of the mass of fish is prepared by mixing butyl hydroxyanisole and propyl gallate at a mass ratio of 1 / 2.5. Cooking anchovies in salt water, on the one hand, can sterilize, and on the other hand, cooking can moderately denature the protein in the anchovy, which is beneficial to the enzymatic hydrolysis in the subsequent steps;

[0025] 2) Enzymolysis: add papain, the addition amount is 700IU / g, the pH is 8, and the temperature is 50°C, and the enzyme is hydrolyzed for 4 hours. live to obtain enzymatic hydrolyzate. Under this condition, the activity of alkaline protease is ...

Embodiment 2

[0031] A kind of processing method of high-quality anchovy protein powder product, described method comprises the following steps:

[0032] 1) Pretreatment of anchovies: put the anchovies in brine with a concentration of 22% by mass of salt and cook for 17 minutes at a temperature of 83°C. The mass ratio of anchovies to brine is 1 / 1.2, cool to room temperature, and add anchovies The antioxidant is 0.003% of the fish quality, and the antioxidant is prepared by mixing butyl hydroxyanisole and propyl gallate at a mass ratio of 1 / 2.6. Cooking anchovies in salt water, on the one hand, can sterilize, and on the other hand, cooking can moderately denature the protein in the anchovy, which is beneficial to the enzymatic hydrolysis in the subsequent steps;

[0033] 2) Enzymolysis: add papain, the addition amount is 800IU / g, pH is 9, and the temperature is 52°C, and the enzymolysis is 5 hours. live to obtain enzymatic hydrolyzate. Under this condition, the activity of alkaline proteas...

Embodiment 3

[0039] A kind of processing method of high-quality anchovy protein powder product, described method comprises the following steps:

[0040] 1) Pretreatment of anchovies: put the anchovies in brine with a concentration of 24% by mass of table salt and cook for 20 minutes at a temperature of 88°C. The mass ratio of anchovies to brine is 1 / 1.4, cool to room temperature, and add anchovies An antioxidant with 0.005% of the mass of fish is prepared by mixing butyl hydroxyanisole and propyl gallate in a mass ratio of 1 / 3. Cooking anchovies in salt water, on the one hand, can sterilize, and on the other hand, cooking can moderately denature the protein in the anchovy, which is beneficial to the enzymatic hydrolysis in the subsequent steps;

[0041] 2) Enzymolysis: add papain, the addition amount is 1600IU / g, pH is 8, and the temperature is 55°C, and the enzymolysis is carried out for 6 hours. live to obtain the enzymatic hydrolyzate. Under this condition, the activity of alkaline pr...

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Abstract

The invention discloses a processing method of a high-quality anchovy albumen powder product. The method comprises steps as follows: pretreatment of anchovies, enzymolysis, fermentation with aspergillus oryzae, filtration, concentration, spray drying and adding of auxiliary materials, and the anchovy albumen powder product is obtained. The processing method has the benefits as follows: the prepared anchovy albumen powder product tastes very fresh, and protein peptide and amino acid of seafood have good fresh flavor development; the anchovy albumen powder product contains rich nutrients and comprehensive amino acids and is beneficial to health; the anchovy albumen powder product is safe, has no side effects and is prepared through deep processing of natural and pollution-free ocean fish; the added auxiliary materials are favorable for nutrition balance of food, also have a complementation function and have better aroma; the product is good in quality stability and cheap and has good economic benefits.

Description

technical field [0001] The invention relates to the technical field of nutritious and healthy food, in particular to a processing method of a high-quality anchovy protein powder product. Background technique [0002] Anchovies are rich in fat, have high enzyme activity, and are easily oxidized and rotten. Therefore, they cannot be stored for a long time. In my country, they are commonly known as "rotten from water". It is produced in the East China Sea, the Yellow Sea and the Bohai Sea, and is rich in resources. The annual catch can reach hundreds of thousands of tons. Anchovies have high nutritional value, containing 8 kinds of essential amino acids, unsaturated fatty acids and taurine, and also rich in vitamins A and E. In addition, as an important marine protein resource, anchovy and its processing by-products are very different from terrestrial biological protein resources in amino acid composition and sequence, and are far greater than terrestrial and freshwater protei...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23L33/17A23L29/00A23L3/3517A23L3/3499A23L5/20
CPCA23J1/04A23L3/3499A23L3/3517A23L5/27A23L29/00A23L29/035A23L29/045A23L33/17A23V2002/00A23V2200/30A23V2200/31A23V2200/15A23V2200/16A23V2200/02A23V2250/543A23V2250/55
Inventor 周龙锡张银兴
Owner ZHEJIANG FENGYU MARINE BIOLOGICAL PROD
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