Process for preparing squid paste through immune enzymolysis and fermentation of starter feed of South Africa penaeus monodon

Abstract

The invention relates to the field of feed culture, in particular to a process for preparing squid paste through immune enzymolysis and fermentation of a starter feed of South Africa penaeus monodon. The process is characterized by comprising the following steps of unfreezing squids with running water, and chopping in a vacuum chopper mixer; adding water into the vacuum chopper mixer, and stirring to obtain squid paste slurry; adding enzyme into the squid paste for enzymolysis, and preparing enzymatic hydrolysate; inactivating the enzymatic hydrolysate; cooling, centrifuging, collecting supernatant liquid, and concentrating to obtain the starter feed of South Africa penaeus monodon. By adding enzymolysis pretreatment, the quality stability of the squid paste is improved in a breakthrough manner, and the aroma of the squid paste is enhanced through squid viscera enzymatic hydrolysate and reduction reaction; during enzymolysis, the increase of the total number of bacterial colonies in the marine gourmet powder is inhibited and the increase of volatile basic nitrogen is slowed down in a composite preservative manner, so that the shelf life of the marine gourmet powder is prolonged; and meanwhile, the increase of microbial colonies is inhibited, the enzymolysis autolysis time is prolonged, and the enzymolysis extraction rate is increased.

Description

technical field [0001] The invention relates to the field of feed breeding, in particular to a production process of squid paste prepared by immunoenzymolysis and fermentation of king prawn opening feed. Background technique [0002] Squid paste is a commonly used attractant and feeding stimulant in shrimp feed in my country, and its utilization rate, cost, composition and quality often have large fluctuations. The fat and moisture content of squid paste is high and highly variable, and it is prone to stratification, swelling, oxidative deterioration and protein corruption, and there is a large difference in flavor between batches, and the product is prone to mold. These problems seriously restrict the quality of squid paste and effective use. Therefore, it is necessary to improve the squid paste from many aspects, so that the quality and stability of the squid paste can be improved, and the enzymatic hydrolysis of squid viscera can be increased. The enzymatic hydrolysis i...

AI Technical Summary

Problems solved by technology

The enzymatic hydrolysis is rich in jellyfish. Due to its high water activity and rich protein, jellyfish is easily disturbed by microbial reproduction during the enzymatic hydrolysis of squid paste. After 6 hours of hydrolysis, as the autolysis time increases, the total number of microbial colonies increases, which inhibits the activity of protease. Therefore, the enzymatic hydrolysis time in the traditional process is limited, resulting in almost no increase in the amino nitrogen content in the later stage of enzymatic hydrolysis. In addition, due to the enzymatic hydrolysis of squid paste The acid value after the initial refining of the liquid is relatively high, and the high acid value will cause the enzymolysis liquid to be easily corrupted, which will shorten the storage time

At present, there is no research work on high-quality opening feed for king prawns at home and abroad