Complex enzyme preparation and application thereof in fish sauce processing

A compound enzyme preparation, fish sauce technology, applied in the directions of enzymes, peptidases, hydrolase, etc., can solve problems such as reducing the quality of fish sauce, increase 1-octen-3-ol metabolites, and reduce fishy smell , the effect of reducing the content of heptanal metabolites

Active Publication Date: 2021-04-02
HEBEI AGRICULTURAL UNIV.
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish sauce is one of the traditional condiments in my country. The processing and production cycle of traditional fish sauce takes 2-3 years. In order to shorten the processing and production cycle of fish sauce, technical means such as adding koji, heating and fermenting, and enzymatic hydrolysis are often used. However, This tends to reduce the quality of the fish sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Complex enzyme preparation and application thereof in fish sauce processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A compound enzyme preparation, comprising the following components in parts by weight: 3 parts of trypsin, 2 parts of keratinase, 3 parts of Halomonas Urumqi, and 3 parts of Radiomucor elegans. The enzyme activity concentration of trypsin is 300,000 U / g; the enzyme activity concentration of keratinase is 120,000 U / g; 8 cfu; the live bacteria concentration is 3×10 in the described radiomucor fungi preparation 8 cfu.

[0022] The application of above-mentioned compound enzyme preparation in fish sauce processing; The step of described fish sauce processing comprises:

[0023] (1) Stir and pulverize the leftovers after fish processing, and add the compound enzyme preparation according to the ratio of mass ratio 1:0.1;

[0024] (2) adding salt accounting for 15% of the total weight of the material in step (1), adjusting the pH of the solution to 8.0, and making an enzymolysis fermentation liquid;

[0025] (3) Put the fermented liquid prepared in step (2) into an environm...

Embodiment 2

[0028] A compound enzyme preparation, which comprises the following components in parts by weight: 4 parts of papain, 2 parts of Halomonas Urumqi and 2 parts of Actinomucor elegans. The enzyme activity concentration of the papain is 150,000-250,000 U / g; 8 cfu; the live bacteria concentration is 2×10 in the described radiomucor jachi preparation 8 cfu.

[0029] The application of above-mentioned compound enzyme preparation in fish sauce processing; The step of described fish sauce processing comprises:

[0030] (1) Stir and pulverize the leftovers after fish processing, and add the compound enzyme preparation according to the ratio of mass ratio 1:0.05;

[0031] (2) adding salt accounting for 12% of the total weight of the material in step (1), adjusting the pH of the solution to 7.8, and making an enzymolysis fermentation liquid;

[0032] (3) Put the fermented liquid prepared in step (2) into an environment with a temperature of 33° C. to ferment for 10 days to make crude f...

Embodiment 3

[0035] A compound enzyme preparation, which comprises the following components in parts by weight: 4 parts of ficin, 4 parts of bromelain, 5 parts of Halomonas ukrumqi and 5 parts of Actinomucor elegans. The ficin enzyme activity concentration is 150,000-250,000 U / g; the bromelain enzyme activity concentration is 250,000-400,000 U / g; 8 cfu; the live bacteria concentration is 4×10 in the described radiomucor jachi preparation 8 cfu.

[0036] The application of above-mentioned compound enzyme preparation in fish sauce processing; The step of described fish sauce processing comprises:

[0037] (1) Stir and pulverize the leftovers after fish processing, and add the compound enzyme preparation according to the ratio of mass ratio 1:0.12;

[0038] (2) Add salt accounting for 18% of the total weight of the material in step (1), adjust the pH of the solution to 8.2, and make an enzymolysis fermentation liquid;

[0039] (3) Put the fermented liquid prepared in step (2) into an envir...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a complex enzyme preparation. The active ingredients of the complex enzyme preparation comprise protease, Halomonas urumqiensis and actinomucor elegans. The complex enzyme preparation is applied to fish sauce processing, produced fish sauce has pleasant mushroom fragrance, and the fishy smell is remarkably reduced. The Halomonas urumqiensis and the actinomucor elegans are combined for use, have the effects of reducing the content of heptanal metabolites and increasing 1-octen-3-ol metabolites and achieve synergistic interaction.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound enzyme preparation and its application in fish sauce processing. Background technique [0002] Fish sauce is one of the traditional condiments in my country. The processing and production cycle of traditional fish sauce takes 2-3 years. In order to shorten the processing and production cycle of fish sauce, technical means such as adding koji, heating and fermenting, and enzymatic hydrolysis are often used. However, This tends to reduce the quality of the fish sauce. The quality of fish sauce depends on the content and type of volatile flavor substances. Traditional fish sauce has many types of volatile flavor substances and has a positive flavor. Fish sauce processed by modern technology has fewer types of flavor substances and less beneficial volatile substances. . [0003] Volatile flavor compounds in fish sauce include aldehydes, ketones, alcoho...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N1/20C12N9/50C12N9/76A23L27/24A23L5/20C12R1/01C12R1/645
CPCC12N1/20C12N1/14C12N9/6427C12N9/63C12N9/50A23L27/24A23L5/28C12Y304/21004C12Y304/22002C12Y304/22003C12Y304/22004
Inventor 卢海强韩军张修建桑亚新孙纪录
Owner HEBEI AGRICULTURAL UNIV.
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap