Fermented fish protein composition and preparation process thereof

Abstract

The invention relates to the technical field of microbial fermentation, in particular to a fermented fish protein composition and a preparation process thereof. The preparation process of the fermented fish protein composition comprises the following steps: adding a substrate, compound zymophyte and the like into a fermentation container for fermentation; taking part of the fermentation liquor, heating for denaturation and low-temperature renaturation, adding the mesoporous silica carrier, and introducing into the fermentation container again; and continuously monitoring, and after fermentation is completed, carrying out solid-liquid separation and subsequent treatment on the fermentation liquid to obtain the fermented fish protein composition. The enzyme is immobilized through combination of heating denaturation and low-temperature renaturation, so that certain inhibitory structures in enzyme molecules can be broken, the enzyme is easier to interact with other molecules, the activity of the enzyme molecules is recovered, specific binding between the enzyme and the mesoporous silica carrier is promoted, and the immobilization efficiency is improved; the immobilized enzyme shows higher stability and activity, the service life is prolonged, and the loss of the enzyme is reduced, so that the fermentation efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of microbial fermentation, and in particular to a fermented fish protein composition and a preparation process thereof. Background Art

[0002] Fish protein refers to protein raw materials made from fish resources. Through biological enzymatic hydrolysis and fermentation production processes, large molecular weight proteins are converted into small molecular weight nutrients that are easily absorbed by crops. It is not the equivalent of simple amino acids or peptide products, but a complex mixture of multiple nutrients. The main nutrients include small molecule peptides, polypeptides, oligopeptides, free amino acids, unsaturated fatty acids, organic matter, etc.

[0003] Fermented fish protein composition is a mixture rich in various metabolites converted into fish protein raw materials through microbial fermentation technology, such as fermented fish protein fertilizer, which is converted into organic fertilizer rich in fish protein through a specific microbial fermentation process. This fertilizer has rich nutrients and unique biological activity in agricultural production, and can effectively promote plant growth and development and improve crop yield and quality.

[0004] However, in actual production, due to the rapid change of environmental conditions, the stability and activity of the enzyme are low, which reduces the catalytic performance, leads to an unstable fermentation environment, and affects the growth and metabolism of microorganisms. At present, the enzyme immobilization effect is not good, and the enzyme is easily inactivated or lost, which affects the continuity of the fermentation process, resulting in a decrease in the overall fermentation efficiency, and then affects the product quality. In production, a single strain or a limited number of composite bacteria are often used for fermentation, which also makes the diversity and stability of the fermentation system insufficient, and it is difficult to fully utilize the substrate. Therefore, the present invention provides a fermented fish protein composition and a preparation process thereof to solve the above problems. Summary of the invention

[0005] In view of the shortcomings of the prior art, the object of the present invention is to provide a fermented fish protein composition and a preparation process thereof.

[0006] A preparation process of a fermented fish protein composition comprises the following steps: S1. Raw material pretreatment: thaw the fresh whole fish and wash it with fresh water; use mechanical crushing equipment to physically crush the washed fish to make a uniform slurry; transfer the slurry to a pre-sterilized fermentation container; S2, low temperature bacterial fermentation: brown sugar, molasses, urea, yeast extract and clean water are mixed evenly and added to a fermentation container; pre-cultured composite fermentation bacteria and Fengda salt-tolerant microbial suspension are inoculated into the fermentation container, and microalgae extract is added to perform low temperature bacterial fermentation; S3, heat treatment and enzyme immobilization: after 24-36 hours of low-temperature bacterial fermentation, transfer 10-20% of the fermentation liquid in the fermentation container to a small heating device, heat this part of the fermentation liquid to 60-70°C for 30 minutes to 1 hour, then transfer the heated fermentation liquid to an ice bath, reduce its temperature to 0-4°C, and incubate at this temperature for at least 2 hours; During the incubation period, a pretreated mesoporous silica carrier is added to allow the enzyme in the fermentation liquid to contact the surface of the carrier. After the incubation period is completed, the fermentation liquid after incubation is reintroduced into the fermentation container to continue bacterial hydrolysis and fermentation. S4, monitoring and post-processing: the fermentation process is continuously monitored; after the fermentation is completed, the fermentation liquid is subjected to solid-liquid separation to separate the fermentation supernatant rich in metabolites, and the mesoporous silica carrier is recovered; the fermentation supernatant is subjected to subsequent processing to be converted into a fermented fish protein composition, which is packaged after quality inspection; Among them, the fermented fish protein composition includes the following raw materials in parts by mass: 1-20 parts of whole fish, 1-10 parts of brown sugar and molasses in total, 1-5 parts of urea, 1-5 parts of yeast paste, 1-3 parts of composite fermentation bacteria, 1-3 parts of Fengda salt-tolerant microorganisms, 1-5 parts of microalgae extract, and 1-70 parts of clean water; S3, in heat treatment and enzyme immobilization, 0.5-2 parts by mass of mesoporous silica carrier is used per volume of fermentation liquid.

[0007] Furthermore, the composite fermentation bacteria include at least two of Bacillus subtilis, Bacillus stearothermophilus, Bacillus lactis and yeast.

[0008] Furthermore, the initial temperature of the low-temperature bacterial hydrolysis and fermentation is 15-20°C, and the pH value is 6.0-6.5. After 24-36 hours of fermentation, the temperature rises to 20-25°C, and the pH value is adjusted to 6.5-7.0. In the later stage, the temperature and pH value of the previous stage are maintained.

[0009] Furthermore, the brown sugar, molasses, urea, yeast paste and clean water are added as auxiliary materials to the fermentation container in three stages. The first stage is before inoculating the composite fermentation bacteria, and the amount of auxiliary materials added is: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste, and 40-50 parts of clean water; the second stage is after low-temperature bacterial hydrolysis and fermentation for 24-36 hours, and the amount of auxiliary materials added is: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste, and 10-15 parts of clean water; the third stage is after low-temperature bacterial hydrolysis and fermentation for 48-60 hours, and the amount of auxiliary materials added is: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste, and 10-15 parts of clean water.

[0010] Furthermore, the fermentation liquid after incubation is added into the fermentation container together with the auxiliary materials of the second stage.

[0011] Furthermore, after the incubated fermentation liquid is added to the fermentation container, the temperature is adjusted to 20-25° C. and the pH value is adjusted to 6.5-7.0.

[0012] Furthermore, an organic acid is added at the same time as the auxiliary materials in the second stage, and the organic acid is lactic acid and / or citric acid.

[0013] Furthermore, the pretreatment method of the mesoporous silica carrier is: washing the mesoporous silica with deionized water and ethanol for multiple times to remove impurities, then treating it with alkaline solution, and then modifying the mesoporous silica with a silane coupling agent to introduce amino functional groups.

[0014] Furthermore, the alkali solution is a NaOH solution, and the silane coupling agent is 3-aminopropyltriethoxysilane.

[0015] A fermented fish protein composition is prepared by the preparation process of the fermented fish protein composition.

[0016] Description of the above solutions and products: 1. The fermented fish protein composition is prepared by using bacterial hydrolysis technology, which can retain the effective ingredients to the maximum extent, ensure that the amino acids are not easily destroyed, and significantly increase the content of polypeptides, oligopeptides and small peptides. The process can also produce unsaturated fatty acids and biological promoters without harmful residues. The obtained fermented fish protein composition is a complex mixture of multiple nutrients, which is particularly suitable for agricultural use.

[0017] 2. The fermented fish protein composition is rich in seaweed polysaccharides, which can not only improve fertilizer efficiency, but also promote crop growth, improve crop quality, enhance the ability of crops to resist low and high temperatures, and promote crop cell division. In addition, the IDS-zinc contained in the product has a stable chelating effect and high utilization rate. Through scientific proportioning, it ensures its nutritional comprehensiveness and stability, and adapts to different soil environments and climatic conditions in the north and south.

[0018] 3. The use of small molecule peptide chain application technology allows nutrients to be directly absorbed and utilized by crops without the need for conversion, showing extremely strong rapid effectiveness. It can be used in the early, middle or late stages of crop growth. It can not only promote the development of the root system, but also promote fruit enlargement and alleviate the phenomenon of dead fruit, thereby improving crop quality and achieving increased production and income.

[0019] The beneficial effects achieved by the present invention are as follows: 1. The present invention combines heat denaturation with low-temperature renaturation to immobilize enzymes. Heat denaturation and low-temperature renaturation treatments are performed in the middle of fermentation, which helps to break certain inhibitory structures inside the enzyme molecules and makes the enzymes easier to interact with other molecules. Low-temperature renaturation not only restores the activity of the enzyme molecules, but also promotes the specific binding between the enzyme and the mesoporous silica carrier, thereby improving the immobilization efficiency. The immobilized enzyme exhibits higher stability and activity, prolongs its service life, reduces enzyme loss, and thus improves fermentation efficiency. A variety of composite fermentation bacteria, Fengda salt-tolerant microorganisms and microalgae extracts are used to enhance the diversity and stability of the fermentation system and increase the types and yields of metabolites.

[0020] 2. The present invention uses heat denaturation and low-temperature renaturation treatment. The high temperature breaks non-covalent bonds such as hydrogen bonds and hydrophobic interactions in the protein structure, causing the enzyme molecules to unfold and expose more active sites and surface groups. The heated fermentation liquid is quickly cooled and incubated. Under low temperature conditions, the enzyme molecules refold and restore their natural conformation, while maintaining the active sites exposed during the high temperature process, thereby improving the enzyme's activity.

[0021] 3. The present invention uses mesoporous silica nanomaterials, which are cleaned, activated and modified to have rich hydroxyl and amino functional groups on their surfaces, thereby increasing affinity with enzyme molecules. During low-temperature renaturation, a mesoporous silica carrier is introduced into the fermentation broth, and the enzyme molecules are fixed on the carrier surface by physical adsorption or chemical cross-linking. Since the carrier has a high specific surface area and a porous structure, it can accommodate a large number of enzyme molecules and provide a stable microenvironment to promote microbial growth and metabolism.

[0022] 4. The present invention adopts multi-stage auxiliary material addition, by adding brown sugar, molasses, urea, yeast extract and clean water in three stages, to ensure that appropriate amounts of carbon source, nitrogen source and other nutrients are provided at different fermentation stages, promote the growth and metabolism of microorganisms, and thus improve the fermentation efficiency and product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention is a schematic flow chart of the preparation process of the fermented fish protein composition. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments.

[0025] In the present invention, unless otherwise specified, all equipment and raw materials can be purchased from the market or are commonly used in the industry. The methods in the following embodiments, unless otherwise specified, are conventional methods in the art.

[0026] In the following embodiments, the pretreatment method of the mesoporous silica carrier is: the mesoporous silica is washed with deionized water and ethanol multiple times to remove impurities, then treated with NaOH solution, and then the mesoporous silica is modified with a silane coupling agent 3-aminopropyltriethoxysilane to introduce amino functional groups.

[0027] Example 1: A process for preparing a fermented fish protein composition, such as Figure 1 As shown, the following steps are included: S1. Raw material pretreatment: thaw the fresh whole fish and wash it with fresh water; use mechanical crushing equipment to physically crush the washed fish to make a uniform slurry; transfer the slurry to a pre-sterilized fermentation container; S2, low temperature bacterial fermentation: brown sugar, molasses, urea, yeast extract and clean water are mixed evenly and added to the fermentation container; the pre-cultured composite fermentation bacteria and Fengda salt-tolerant microbial suspension are inoculated into the fermentation container, and the microalgae extract is added to perform low temperature bacterial fermentation at a temperature of 18°C ​​and a pH of 6.2; S3, heat treatment and enzyme immobilization: after 24 hours of low-temperature bacterial fermentation, 15% of the fermentation liquid in the fermentation container was transferred to a small heating device, and this part of the fermentation liquid was heated to 65°C for 45 minutes, and then the heated fermentation liquid was transferred to an ice bath to reduce its temperature to 2°C, and incubated at this temperature for 2 hours; During the incubation period, the pretreated mesoporous silica carrier was added, and 1 g of the mesoporous silica carrier was used per liter of fermentation liquid, so that the enzyme in the fermentation liquid was in contact with the surface of the carrier. After the incubation, the fermentation liquid after incubation was reintroduced into the fermentation container to continue bacterial hydrolysis and fermentation, and the fermentation temperature was adjusted to 22° C. and the pH value was adjusted to 6.7; S4, monitoring and post-processing: the fermentation process is continuously monitored; after the fermentation is completed, the fermentation liquid is subjected to solid-liquid separation to separate the fermentation supernatant rich in metabolites, and the mesoporous silica carrier is recovered; the fermentation supernatant is subjected to subsequent processing such as concentration, purification, and sterilization to be converted into a fermented fish protein composition; Among them, the fermented fish protein composition includes the following raw materials in parts by mass: 10 parts of whole fish, 2 parts of brown sugar, 2 parts of molasses, 1 part of urea, 1 part of yeast paste, 2 parts of composite fermentation bacteria (1 part each of Bacillus subtilis and Lactobacillus), 1 part of Fengda salt-tolerant microorganisms, 3 parts of microalgae extract, and 45 parts of clean water.

[0028] Example 2: A process for preparing a fermented fish protein composition, such as Figure 1 As shown, the following steps are included: S1. Raw material pretreatment: thaw the fresh whole fish and wash it with fresh water; use mechanical crushing equipment to physically crush the washed fish to make a uniform slurry; transfer the slurry to a pre-sterilized fermentation container; S2, low-temperature bacterial fermentation: mix the first-stage auxiliary materials (3 parts of brown sugar, 1 part of molasses, 2 parts of urea, 2 parts of yeast extract, and 40 parts of clean water) evenly, and add them to the fermentation container; inoculate the pre-cultured composite fermentation bacteria and Fengda salt-tolerant microbial suspension into the fermentation container, and add microalgae extract to perform low-temperature bacterial fermentation at a temperature of 17°C and a pH of 6.3; S3, heat treatment and enzyme immobilization: after 30 hours of low-temperature bacterial fermentation, 20% of the fermentation liquid in the fermentation container was transferred to a small heating device, and this part of the fermentation liquid was heated to 68°C for 30 minutes, and then the heated fermentation liquid was transferred to an ice bath to reduce its temperature to 0°C, and incubated at this temperature for 2.5 hours; During the incubation period, the pretreated mesoporous silica carrier is added, and 1.5 g of the mesoporous silica carrier is used per liter of fermentation liquid, so that the enzyme in the fermentation liquid contacts the surface of the carrier. After the incubation is completed, the fermentation liquid after incubation is reintroduced into the fermentation container to continue the bacterial hydrolysis and fermentation, and the second-stage auxiliary materials (2 parts of brown sugar, 1 part of molasses, 1 part of urea, 1 part of yeast extract, and 10 parts of clean water) are added, and the fermentation temperature is adjusted to 23°C and the pH value is adjusted to 6.8; after 48 hours of fermentation, the third-stage auxiliary materials (1 part of brown sugar, 1 part of urea, 1 part of yeast extract, and 10 parts of clean water) are added; S4, monitoring and post-processing: the fermentation process is continuously monitored; after the fermentation is completed, the fermentation liquid is subjected to solid-liquid separation to separate the fermentation supernatant rich in metabolites, and the mesoporous silica carrier is recovered; the fermentation supernatant is subjected to subsequent processing such as concentration, purification, and sterilization to be converted into a fermented fish protein composition; Among them, the fermented fish protein composition includes the following raw materials in parts by mass: 15 parts of whole fish, 6 parts of brown sugar, 2 parts of molasses, 4 parts of urea, 4 parts of yeast paste, 3 parts of composite fermentation bacteria (1.5 parts each of thermophilic Bacillus and yeast), 2 parts of Fengda salt-tolerant microorganisms, 4 parts of microalgae extract, and 60 parts of clean water.

[0029] Example 3: A process for preparing a fermented fish protein composition, such as Figure 1 As shown, the following steps are included: S1. Raw material pretreatment: thaw the fresh whole fish and wash it with fresh water; use mechanical crushing equipment to physically crush the washed fish to make a uniform slurry; transfer the slurry to a pre-sterilized fermentation container; S2, low-temperature bacterial fermentation: mix the first-stage auxiliary materials (3 parts of brown sugar, 1 part of molasses, 2 parts of urea, 2 parts of yeast extract, and 40 parts of clean water) evenly, and add them to the fermentation container; inoculate the pre-cultured composite fermentation bacteria and Fengda salt-tolerant microbial suspension into the fermentation container, and add microalgae extract to perform low-temperature bacterial fermentation at a temperature of 17°C and a pH of 6.3; S3, heat treatment and enzyme immobilization: after 36 hours of low-temperature bacterial fermentation, 10% of the fermentation liquid in the fermentation container was transferred to a small heating device, and this part of the fermentation liquid was heated to 62°C for 1 hour, and then the heated fermentation liquid was transferred to an ice bath to reduce its temperature to 4°C, and incubated at this temperature for 2 hours; During the incubation period, a pretreated mesoporous silica carrier is added, and 2 g of the mesoporous silica carrier is used per liter of fermentation liquid, so that the enzyme in the fermentation liquid contacts the surface of the carrier. After the incubation is completed, the fermentation liquid after incubation is reintroduced into the fermentation container to continue the bacterial hydrolysis and fermentation, and the second-stage auxiliary materials (2 parts of brown sugar, 1 part of molasses, 2 parts of urea, 2 parts of yeast extract, 15 parts of clean water, 2 parts of lactic acid and 1 part of citric acid) are added, and the fermentation temperature is adjusted to 25°C and the pH value is adjusted to 7.0; after 60 hours of fermentation, the third-stage auxiliary materials (2 parts of brown sugar, 1 part of molasses, 1 part of urea, 1 part of yeast extract and 15 parts of clean water) are added; S4, monitoring and post-processing: the fermentation process is continuously monitored; after the fermentation is completed, the fermentation liquid is subjected to solid-liquid separation to separate the fermentation supernatant rich in metabolites, and the mesoporous silica carrier is recovered; the fermentation supernatant is subjected to subsequent processing such as concentration, purification, and sterilization to be converted into a fermented fish protein composition; Among them, the fermented fish protein composition includes the following raw materials in parts by weight: 20 parts of whole fish, 7 parts of brown sugar, 3 parts of molasses, 5 parts of urea, 5 parts of yeast extract, 3 parts of composite fermentation bacteria (1 part each of Bacillus subtilis, Bacillus stearothermophilus, and Bacillus lactic acid), 3 parts of Fengda salt-tolerant microorganisms, 5 parts of microalgae extract, and 70 parts of clean water.

[0030] Comparative Example 1: Compared with Example 1, in S3, heat treatment and enzyme immobilization, heat treatment was not performed, and the specific changes were as follows: S3. Heat treatment and enzyme immobilization: After 24 hours of low-temperature bacterial hydrolysis and fermentation, 15% of the fermentation liquid in the fermentation container was transferred to other containers, and the pretreated mesoporous silica carrier was added. 1 g of mesoporous silica carrier was used per liter of fermentation liquid, so that the enzyme in the fermentation liquid was in contact with the surface of the carrier. After incubation at room temperature for 2 hours, the incubated fermentation liquid was reintroduced into the fermentation container to continue bacterial hydrolysis and fermentation, and the fermentation temperature was adjusted to 22°C and the pH value was adjusted to 6.7; The remaining steps and conditions are consistent with those in Example 1.

[0031] Comparative Example 2: Compared with Example 1, in S3, heat treatment and enzyme immobilization, the pretreated mesoporous silica carrier is not used, and the specific changes are as follows: S3, heat treatment and enzyme immobilization: after 24 hours of low-temperature bacterial hydrolysis and fermentation, transfer 15% of the fermentation liquid in the fermentation container to a small heating device, heat this part of the fermentation liquid to 65°C for 45 minutes, then transfer the heated fermentation liquid to an ice bath, reduce its temperature to 2°C, and incubate at this temperature for 2 hours; after the incubation, reintroduce the incubated fermentation liquid into the fermentation container to continue bacterial hydrolysis and fermentation, adjust the fermentation temperature to 22°C, and adjust the pH value to 6.7; The preparation processes of the fermented fish protein compositions of Examples 1-3 and Comparative Examples 1-2 were tested for relevant parameters and product performance; 1. Enzyme activity determination: After 60 hours of fermentation, samples were taken from the fermentation broth, and the supernatant was separated by centrifugation (3000 rpm, 10 minutes). The protease activity was determined using the Folin-phenol reagent method.

[0032] 2. Determination of metabolite content: After 60 hours of fermentation, take a sample from the fermentation broth, centrifuge and separate the supernatant (3000 rpm, 10 minutes), and refer to "GB / T 5009.124-2003" Determination of amino acids in food, use high performance liquid chromatography to analyze the amino acid content; use HPLC or mass spectrometry to analyze the polypeptide and oligopeptide content; refer to "GB 5009.168-2016" National Food Safety Standard Determination of fatty acids in food, use gas chromatography-mass spectrometry (GC-MS) to analyze the unsaturated fatty acid content.

[0033] 3. Microbial growth: After 60 hours of fermentation, take a sample from the fermentation liquid, inoculate the diluted sample onto a plate (nutrient agar), spread it evenly, and culture it in a constant temperature incubator. After 48 hours of culture, count the number of colonies on the plate and calculate the CFU / mL (colony forming unit / mL).

[0034] 4. Product stability test: The fermented fish protein composition finally prepared was divided into small bottles, sealed and stored at room temperature for 7 days. Key indicators such as pH value, enzyme activity, and amino acid content were measured by sampling and the above-mentioned enzyme activity determination and metabolite content determination methods were used for detection.

[0035] 5. Agricultural application effect test: Evaluate the effect of the fermented fish protein composition as a fertilizer on crop growth, yield and quality; select tomatoes as the target crop and carry out the test in the same farmland. Before sowing, use the fermented fish protein composition as a base fertilizer, evenly spread it on the soil surface according to the recommended dosage, and plow it into the soil. At the key stages of crop growth (such as seedling stage, flowering stage, and fruiting stage), use it as a topdressing fertilizer, spray the leaves or irrigate the roots according to the recommended dosage. Set a blank control without using any fertilizer, take samples in the late growth stage of tomatoes, and test and record the relevant parameters and indicators.

[0036] The above related parameter detection and test results are shown in Table 1-3.

[0037] Table 1 Detection results of relevant parameters after 60 hours of fermentation

[0038] Table 2 Test results of relevant properties of fermented fish protein composition

[0039] Table 3 Test results of agricultural application effect of fermented fish protein composition

[0040] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A process for preparing a fermented fish protein composition, characterized in that: The following steps are involved: S1. Raw material pretreatment: thaw the fresh whole fish and wash it with fresh water; use mechanical crushing equipment to physically crush it to make a uniform slurry; transfer the slurry to a pre-sterilized fermentation container; S2, low temperature bacterial fermentation: brown sugar, molasses, urea, yeast extract and clean water are mixed evenly and added to a fermentation container; pre-cultured composite fermentation bacteria and Fengda salt-tolerant microbial suspension are inoculated into the fermentation container, and microalgae extract is added to perform low temperature bacterial fermentation; S3, heat treatment and enzyme immobilization: after 24-36 hours of low-temperature bacterial fermentation, transfer 10-20% of the fermentation liquid in the fermentation container to a small heating device, heat this part of the fermentation liquid to 60-70°C for 30 minutes to 1 hour, then transfer the heated fermentation liquid to an ice bath, reduce its temperature to 0-4°C, and incubate at this temperature for at least 2 hours; During the incubation period, a pretreated mesoporous silica carrier is added to allow the enzyme in the fermentation liquid to contact the surface of the carrier. After the incubation period is completed, the fermentation liquid after incubation is reintroduced into the fermentation container to continue bacterial hydrolysis and fermentation. S4, monitoring and post-processing: the fermentation process is continuously monitored; after the fermentation is completed, the fermentation liquid is subjected to solid-liquid separation to separate the fermentation supernatant rich in metabolites, and the mesoporous silica carrier is recovered; the fermentation supernatant is subjected to subsequent processing to be converted into a fermented fish protein composition, which is packaged after quality inspection; Among them, the fermented fish protein composition includes the following raw materials in parts by mass: 1-20 parts of whole fish, 1-10 parts of brown sugar and molasses in total, 1-5 parts of urea, 1-5 parts of yeast paste, 1-3 parts of composite fermentation bacteria, 1-3 parts of Fengda salt-tolerant microorganisms, 1-5 parts of microalgae extract, and 1-70 parts of clean water; S3, in heat treatment and enzyme immobilization, 0.5-2 parts by mass of mesoporous silica carrier is used per volume of fermentation liquid.

2. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The composite fermentation bacteria include at least two of Bacillus subtilis, Bacillus stearothermophilus, Bacillus lactis and yeast.

3. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The initial temperature of the low-temperature bacterial hydrolysis and fermentation is 15-20°C, and the pH value is 6.0-6.

5. After 24-36 hours of fermentation, the temperature rises to 20-25°C, and the pH value is adjusted to 6.5-7.

0. In the later stage, the temperature and pH value of the previous stage are maintained.

4. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The brown sugar, molasses, urea, yeast paste and clean water are added as auxiliary materials into the fermentation container in three stages. The first stage is before inoculating the composite fermentation bacteria, and the auxiliary materials are added in the following amounts: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste and 40-50 parts of clean water; the second stage is after low-temperature bacterial hydrolysis and fermentation for 24-36 hours, and the auxiliary materials are added in the following amounts: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste and 10-15 parts of clean water; the third stage is after low-temperature bacterial hydrolysis and fermentation for 48-60 hours, and the auxiliary materials are added in the following amounts: 2-4 parts of brown sugar and molasses in total, 1-2 parts of urea, 1-2 parts of yeast paste and 10-15 parts of clean water.

5. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The fermented liquid after incubation is added into the fermentation container together with the auxiliary materials of the second stage.

6. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: After the incubated fermentation liquid is added to the fermentation container, the temperature is adjusted to 20-25° C. and the pH value is adjusted to 6.5-7.

0.

7. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: In the second stage, the organic acid is added while adding the auxiliary materials, and the organic acid is lactic acid and / or citric acid.

8. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The pretreatment method of the mesoporous silica carrier is: washing the mesoporous silica with deionized water and ethanol for multiple times to remove impurities, then treating it with alkaline solution, and then modifying the mesoporous silica with a silane coupling agent to introduce amino functional groups.

9. The process for preparing a fermented fish protein composition according to claim 1, characterized in that: The alkali solution is NaOH solution, and the silane coupling agent is 3-aminopropyltriethoxysilane.

10. A fermented fish protein composition, characterized in that: Prepared according to the preparation process according to any one of claims 1 to 9.

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