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Processing method of fish soluble paste through biological enzymolysis

A processing method and biological enzyme technology, which are applied in the processing field of biological enzymatic hydrolysis of fish pulp, can solve the problems of insufficient enzymatic hydrolysis of protein powder, long production cycle and long enzymatic hydrolysis time, and achieve high enzymatic hydrolysis efficiency, short production cycle, Good quality product

Inactive Publication Date: 2017-11-21
慈溪创璞食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzymatic hydrolysis of protein powder prepared by this method is insufficient, and the enzymatic hydrolysis time is long, and the production cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The invention relates to a processing method for biological enzymatic hydrolysis of fish lye, which comprises step-by-step enzymatic hydrolysis with pepsin and trypsin, and adding a protease activator while adding pepsin for enzymatic hydrolysis. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:20~40v / v. Pepsin and trypsin are more active in diluted fish lysate.

[0016] The amount of pepsin added is 0.5-1.9% of the volume of the fish-dissolved slurry before dilution, and the amount of protease activator added is 0.01-0.04% of the volume of the fish-dissolved slurry before dilution. The pepsin hydrolysis temperature is 35-40°C, the pH is 2.0-4.0, and the enzymolysis time is 6-9 minutes. After the end of pepsin enzymatic hydrolysis, use a boiling water bath to inactivate the enzyme for 4-8 minutes, and then add trypsin in an amount of 0.3-1.2% of the volume of the fish-dissolved slurry before dilutio...

Embodiment 2

[0020] The invention relates to a processing method for biological enzymatic hydrolysis of fish lye, which comprises step-by-step enzymatic hydrolysis with pepsin and trypsin, and adding a protease activator while adding pepsin for enzymatic hydrolysis. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:30v / v. Pepsin and trypsin are more active in diluted fish lysate.

[0021] The amount of pepsin added was 1.2% of the volume of the fish-dissolved slurry before dilution, and the amount of protease activator added was 0.02% of the volume of the fish-dissolved slurry before dilution. The pepsin hydrolysis temperature was 37°C, the pH was 3.0, and the hydrolysis time was 8 minutes. After the end of pepsin enzymatic hydrolysis, the enzyme was inactivated in a boiling water bath for 5 minutes, and trypsin was added in an amount of 0.8% of the volume of the fish lysate before dilution. The trypsin hydrolysis temp...

Embodiment 3

[0025] The invention relates to a processing method for biological enzymatic hydrolysis of fish lye, which comprises step-by-step enzymatic hydrolysis with pepsin and trypsin, and adding a protease activator while adding pepsin for enzymatic hydrolysis. Fish soluble slurry is diluted with water before adding protease for enzymatic hydrolysis, fish soluble slurry: water=1:30v / v. Pepsin and trypsin are more active in diluted fish lysate.

[0026]The amount of pepsin added was 1.6% of the volume of the fish-dissolved slurry before dilution, and the amount of protease activator added was 0.03% of the volume of the fish-dissolved slurry before dilution. The pepsin hydrolysis temperature was 37°C, the pH was 3.0, and the hydrolysis time was 7 minutes. After pepsin enzymatic hydrolysis, use a boiling water bath to inactivate the enzyme for 5 minutes, and then add trypsin in an amount of 0.9% of the volume of the fish lysate before dilution. The trypsin hydrolysis temperature was 50...

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PUM

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Abstract

The invention discloses a processing method of fish soluble paste through biological enzymolysis. The processing method of the fish soluble paste through biological enzymolysis comprises a step of carrying out stepwise enzymatic hydrolysis by using pepsin and trypsin, wherein the temperature is controlled by adopting infrared during the enzymatic hydrolysis processes, and a protease activator is added while the pepsin is added to carry out enzymolysis. The processing method of the fish soluble paste through biological enzymolysis has the following beneficial effects: stepwise enzymatic hydrolysis by using the pepsin and the trypsin is conducted in the processing method, and the pepsin and the trypsin are scientifically matched so that the processing method is high in enzymatic hydrolysis efficiency, and the prepared proteins are low in molecular weight; the temperature is controlled by adopting the infrared so that the enzymatic hydrolysis time can be greatly reduced so as to shorten production cycles of the products, and thus, labor cost and time cost are decreased; and the protease activator is used in combination for enzymolysis so as to improve protease activity, reduce protease dosage and shorten enzymatic hydrolysis time, and thus, production costs of the products are decreased. The processing method of the fish soluble paste through biological enzymolysis disclosed by the invention is simple in operations, few in equipment requirement, short in production cycle, high in reproducibility, good in product quality, and suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for biological enzymatic hydrolysis of fish soluble pulp. Background technique [0002] Protein hydrolyzate mainly contains various polypeptides and amino acids, and has a wide range of uses. It can be used in the processing of functional foods, formula milk powder, seasonings, meat products, instant noodles, and baked foods to provide food nutrients and improve food taste. , Provide the precursor of Maillard thermal reaction, enhance the physical properties of food such as emulsification and water holding capacity, and exert anti-oxidation effect. [0003] The early protein was hydrolyzed with hydrochloric acid, and the degree of hydrolysis was very high, but some amino acids such as tryptophan were severely damaged and had a serious acidification smell, and at the same time produced carcinogens 1,3-dichloro-2-propanol and 3-chloro-1,2 - Propylene gl...

Claims

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Application Information

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IPC IPC(8): A23J1/04
CPCA23J1/04
Inventor 陈迪丰
Owner 慈溪创璞食品科技有限公司
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