Fish meat rinsing agent with fishy smell removing function and preparation and application thereof

Abstract

The present application belongs to the field of aquatic product processing, and particularly relates to a fish meat rinsing agent with a deodorizing function and preparation and application thereof. The fish meat rinsing agent comprises, by weight of the fish meat rinsing agent, 0.1wt%-5wt% of yeast cell walls, 0.1wt%-5wt% of calcium salt and 90-99.8wt% of water. The fish meat rinsing agent provided by the present application can effectively adsorb and wrap the fishy smell substance components exuded from fish meat, and has a good deodorizing effect on fish meat. Meanwhile, the fish meat rinsing liquid obtained after rinsing has a high recovery rate and recovery efficiency of water-soluble proteins, and can be further applied to feed base material, thereby improving the economic value of the yeast cell walls.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of aquatic product processing, and particularly relates to a fish meat rinsing agent with a deodorizing function and preparation and application thereof. BACKGROUND

[0002] Before producing surimi, a large amount of water is used to rinse fish meat to remove fishy smell and impurities. However, rinsing fish meat with a large amount of water will cause 20-40% of water-soluble sarcoplasmic proteins in the fish meat slices to be lost, which not only causes waste of protein resources, but also increases the treatment pressure of the fish meat rinsing liquid. Therefore, recycling water-soluble proteins in the fish meat rinsing liquid can not only improve the utilization rate of water-soluble proteins and the added value of fish products, but also reduce the treatment pressure of the fish meat rinsing liquid.

[0003] In the prior art, the following methods are commonly used to recycle water-soluble proteins in the fish meat rinsing liquid: isoelectric point method, flocculation precipitation method and heating precipitation method. In the isoelectric point method, the pH environment of the solution needs to be adjusted to the isoelectric point of the proteins for precipitation, and then centrifugal collection is performed. However, this method needs to use strong acid and strong base reagents, and the process is not clean. Moreover, the collected proteins in the fish meat rinsing liquid are complex, and the protein recovery rate is low when single isoelectric point precipitation collection is performed. In the flocculation precipitation method, flocculants and coagulants are added to the solution, and the pH of the solution also needs to be adjusted. However, when this method is used to recycle water-soluble proteins in the fish meat rinsing liquid, there are residues of the flocculants, and the use cost of the flocculants is high. In the heating precipitation method, the solution is heated to precipitate the proteins. In this method, the proteins are denatured completely, and the recovery rate of the water-soluble proteins in the fish meat rinsing liquid is affected because the proteins with small molecular weights are difficult to precipitate. SUMMARY

[0004] The existing problems in the prior art are as follows:

[0005] (1) In the prior art, the isoelectric point method is used to recycle water-soluble proteins in the fish meat rinsing liquid. However, this method needs to use strong acid and strong base reagents, and the process is not clean. Moreover, the collected proteins in the fish meat rinsing liquid are complex, and the protein recovery rate is low when single isoelectric point precipitation collection is performed.

[0006] (2) In the prior art, the flocculation precipitation method is used to recycle water-soluble proteins in the fish meat rinsing liquid. However, there are residues of the flocculants, and the use cost of the flocculants is high.

[0007] (3) In the prior art, the heating precipitation method is used to recycle water-soluble proteins in the fish meat rinsing liquid. However, the recovery rate of the water-soluble proteins in the fish meat rinsing liquid is affected because the proteins with small molecular weights are difficult to precipitate.

[0008] In view of the above problems in the prior art, the present application provides a fish meat rinsing agent with a deodorizing function and preparation and application thereof.

[0009] Specific technical solutions are as follows:

[0010] Technical solution 1: A fish meat rinsing agent with a deodorizing function, characterized in that, based on the weight of the fish meat rinsing agent, it comprises: 0.1wt%-5wt% of yeast cell walls, 0.1wt%-5wt% of calcium salt, and 90-99.8wt% of water.

[0011] Technical solution 2: The fish meat rinsing agent according to technical solution 1, characterized in that, 1wt%-5.0wt% of yeast cell walls, and / or 0.2wt%-5.0wt% of calcium salt, and / or 94-97wt% of water,

[0012] Preferably, 1.0wt%-3.0wt% of yeast cell walls, and / or 1.0wt%-3.0wt% of calcium salt.

[0013] Technical solution 3: The fish meat rinsing agent according to technical solution 1 or 2, characterized in that, based on the dry weight of 100g of the yeast cell walls, the moisture content of the yeast cell walls is ≤8g, and / or the protein content is 10-30g, and / or the β-glucan content is 20-35g, and / or the mannan content is 15-28g,

[0014] Preferably, the β-glucan content in the fish meat rinsing agent is 0.05wt%-1.50wt%, and / or the mannan content is 0.03wt%-1.00wt%.

[0015] Technical solution 4: The fish meat rinsing agent according to any one of technical solutions 1-3, characterized in that, the yeast cell walls are in a "sandwich" layered structure, wherein the inner layer of the layered structure is a three-dimensional network structure composed of β-glucan, taking β-1,3-glucan as the skeleton, and the branches are connected by β-1,6 bonds to form; the middle layer is a glycoprotein complex, and the outer layer is a hydrophilic glycocalyx formed by mannan, which covers the outer layer of the β-glucan constituting the three-dimensional network structure; preferably, the mannan is composed of α-1,6-mannose chains.

[0016] Technical solution 5: The fish meat rinsing agent according to any one of technical solutions 1-4, characterized in that,

[0017] The calcium salt is anhydrous calcium salt or calcium salt containing crystal water,

[0018] Preferably, the anhydrous calcium salt comprises one or more than two substances selected from the group consisting of anhydrous calcium chloride, anhydrous calcium sulfate, and ascorbic acid calcium,

[0019] More preferably, the anhydrous calcium salt is anhydrous calcium chloride.

[0020] Technical solution 6: A preparation method of the fish meat rinsing agent according to any one of technical solutions 1-5, wherein the fish meat rinsing agent is obtained by uniformly mixing components including yeast cell walls, calcium salt and water.

[0021] Technical solution 7: The fish meat rinsing agent according to any one of technical solutions 1-5 or prepared by the preparation method of technical solution 6, wherein the fish meat rinsing agent is used for fish meat deodorization or fish meat rinsing.

[0022] Technical solution 8: A fish meat deodorization method, wherein the fish meat deodorization is completed by mixing and rinsing fish meat with the fish meat rinsing agent according to any one of technical solutions 1-5 or prepared by the preparation method of technical solution 6 to obtain fish meat rinsing liquid and rinsed fish meat.

[0023] Technical solution 9: The fish meat deodorization method according to technical solution 8, wherein the mass ratio of fish meat to the fish meat rinsing agent is 1:1-5.

[0024] Technical solution 10: The fish meat deodorization method according to technical solution 8 or 9, wherein the rinsing time is 10-60 min and / or the rinsing speed is 2-5 r / min.

[0025] Technical solution 11: The fish meat deodorization method according to any one of technical solutions 8-10, wherein the content of trimethylamine in the deodorized fish meat is 15-35 mg / kg per kg of the deodorized fish meat.

[0026] Technical solution 12: The fish meat deodorization method according to any one of technical solutions 8-11, wherein the content of trimethylamine in the deodorized fish meat is 15-30 mg / kg per kg of the deodorized fish meat, preferably, the content of trimethylamine is 20-30 mg / kg.

[0027] Technical solution 13: A fish meat rinsing liquid, wherein the fish meat rinsing liquid is prepared by the method according to any one of technical solutions 8-12.

[0028] Technical solution 14: The fish meat rinsing liquid according to technical solution 13, wherein the fish protein dissolution rate is 3-3.85% when fish meat is rinsed by using the fish meat rinsing liquid.

[0029] Technical solution 15: A method for recovering water-soluble protein in a fish meat rinsing liquid, wherein the method comprises the following steps: stirring, heating, static layering, separation and mixing the fish meat rinsing liquid according to technical solution 13 or 14 to obtain a mixture, and concentrating the mixture to obtain a yeast cell wall complex, so as to complete the recovery of water-soluble protein in the fish meat rinsing liquid.

[0030] 16. The method according to any one of the preceding claims, wherein the stirring speed is 2-5 r / min, and / or the heating temperature is 60-75 ℃, and / or the heating time is 10-60 min, and / or the standing time is 0.5-2 h.

[0031] 17. The method according to any one of the preceding claims, wherein the separating further comprises: after the fish meat rinsing liquid is allowed to stand and separate, the fish meat rinsing liquid is sequentially obtained into layers including oil, supernatant, turbid liquid and precipitate according to the different densities, the supernatant is discarded, and the turbid liquid is separated and the turbid liquid precipitate is reserved, preferably, the volume ratio of the oil, the supernatant, the turbid liquid and the precipitate is 0-1:20-90:30-65:15-50.

[0032] More preferably, the mixing further comprises: the precipitate, the turbid liquid precipitate and the oil are mixed uniformly to obtain a mixture.

[0033] 18. The method according to any one of the preceding claims, wherein the separating mode is centrifugation, and the centrifugation speed is 3000-5000 rmp, and / or the centrifugation time is 10-20 min.

[0034] 19. The method according to any one of the preceding claims, wherein the mixing speed is 2-5 r / min, and / or the concentration temperature is 90-100 ℃, and / or the concentration time is 20-40 min.

[0035] 20. The method according to any one of the preceding claims, wherein the recovery rate of the water-soluble protein in the fish meat rinsing liquid is greater than or equal to 90%, preferably, the recovery rate is 90-95%.

[0036] 21. A yeast cell wall complex, which is prepared by the method according to any one of the preceding claims.

[0037] 22. The yeast cell wall complex according to claim 21, wherein the protein content in the yeast cell wall complex is 50-85 wt% based on the weight of the dried yeast cell wall complex.

[0038] 23. A feed, which comprises the yeast cell wall complex according to claim 21 or 22.

[0039] Advantages of the present application:

[0040] (1) Calcium salts can enhance the ionic strength of the solution, which is conducive to the dissolution of fishy substances in fish meat. Furthermore, the yeast cell wall has strong adsorption properties, which can effectively adsorb and encapsulate the fishy substances that seep out of the fish meat, thus removing the fishy smell thoroughly and with stable effect.

[0041] (2) Using yeast cell walls as flocculants and calcium salts as coagulants, water-soluble proteins and yeast cell walls form cross-links in a heated environment. The large mass of yeast cell walls enables rapid precipitation of the cross-links, thereby improving the recovery rate and efficiency of water-soluble proteins in fish washing liquid.

[0042] (3) The nutritional value of the recovered yeast cell wall complex is improved and it gives fish a flavor. It can be used as a high-value feed base, which further improves the economic value of yeast cell wall. Attached Figure Description

[0043] Figure 1 A schematic diagram showing the specific layers of oil, supernatant, turbid liquid, and precipitate is shown below. Figure 1 As shown, Figure 1 The layers corresponding to the oil, supernatant, turbid liquid, and precipitate are the suspension layer, supernatant layer, turbid liquid layer, and precipitate layer, respectively. Detailed Implementation

[0044] The yeast cell wall is the outer protective structure of yeasts (such as Saccharomyces cerevisiae and Bacillus bakerella), located outside the cell membrane, and has a "sandwich" layered structure. The inner layer of the "sandwich" layered structure is a three-dimensional network structure composed of β-glucan, with β-glucan using β-1,3-glucan as the backbone and branches connected by β-1,6 bonds; the middle layer is a glycoprotein complex (such as cell wall proteins Cwp1 and Gas1); and the outer layer is a hydrophilic calyx formed by mannan, which covers the outer layer of glucan and is composed of α-1,6-mannose chains.

[0045] Based on the specific structure of yeast cell walls, the inventors discovered that mixing yeast cell walls, calcium salts, and water in specific mass percentages and then processing the fish meat with this mixture can fully utilize the core active ingredient, yeast polysaccharides, which mainly include β-glucan and mannan. This effectively removes the fishy smell. Simultaneously, during the fish meat processing, the yeast cell walls act as a flocculant carrier, and the calcium salts act as a coagulant aid, allowing water-soluble proteins to form cross-links with the yeast cell walls in a heated environment. Utilizing the large mass of the yeast cell walls, these cross-links rapidly precipitate, improving the recovery rate and efficiency of water-soluble proteins in the fish meat rinsing solution.

[0046] For better understanding of the above technical solutions, the technical solutions of the present application are clearly and completely explained below in combination with specific embodiments. It should be noted that the contents in the specific embodiments are only the specific implementation and explanation of the technical solutions of the present application, and should not be understood as the limitation of the protection scope of the present application.

[0047] In some embodiments, the present application provides a fish meat rinsing agent with a deodorization function, comprising, by weight of the fish meat rinsing agent: 0.1wt%-5.0wt% of yeast cell walls, 0.1wt%-5wt% of calcium salt, and 90-99.8wt% of water.

[0048] Preferably, in some embodiments, the yeast cell walls can be 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt%, or 5.0wt%, or a yeast cell wall content within a numerical range formed by any two of the above specific numerical values as endpoints.

[0049] It should be noted that the source of the yeast cell walls used in the present application can be commercially available or prepared by conventional methods. As long as the commercially available or prepared by conventional methods yeast cell walls have a water content of ≤8g, and / or a protein content of 10-30g, and / or a β-glucan content of 20-35g, and / or a mannoglucan content of 15-28g per 100g of dry weight of the yeast cell walls, they can be used in the present application, for example, yeast cell walls with a water content of 3.9g / 100g, a protein content of 14.4g / 100g, a β-glucan content of 28.6g / 100g, and a mannoglucan content of 20.5g / 100g can be used in the technical solutions of the present application.

[0050] Preferably, in some embodiments, the calcium salt can be 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, 1.6 wt%, 1.7 wt%, 1.8 wt%, 1.9 wt%, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2.8 wt%, 2.9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, 3.9 wt%, 4.0 wt%, 4.1 wt%, 4.2 wt%, 4.3 wt%, 4.4 wt%, 4.5 wt%, 4.6 wt%, 4.7 wt%, 4.8 wt%, 4.9 wt%, or 5.0 wt%, or a calcium salt content within a numerical range formed by any two of the aforementioned specific numerical values as endpoints.

[0051] Preferably, in some embodiments, the water can be 95 wt%, 95.5 wt%, 96 wt%, 96.5 wt%, 97 wt%, 97.5 wt%, 98 wt%, 98.5 wt%, 99.0 wt%, 99.5 wt%, 99.6 wt%, 99.7 wt%, 99.8 wt%, or 99.9 wt%, or a water content within a numerical range formed by any two of the aforementioned specific numerical values as endpoints.

[0052] In order to better understand the technical solutions of the present application, the technical solutions of the present application will be described in detail below in combination with specific embodiments.

[0053] The various reagents / instruments used in the embodiments of the present application are all conventional commercially available products unless otherwise specified. The experimental reagents / instruments used in the present application are shown in Table 1.

[0054]

[0055] Example 1

[0056] Example 1 provides a method for fish meat rinsing and deodorization and water-soluble protein recovery using yeast cell walls, and the specific steps are as follows:

[0057] (1) Preparation of fish fillets: After the silver carp is killed, skinned, deboned, and decapitated, the fish meat part is prepared into fish fillets, and the total weight of the fish fillets is 1 kg.

[0058] (2) Preparation of fish meat rinsing agent: 40 g of yeast cell wall (model number: 81000121), 20 g of anhydrous calcium chloride, and 1940 g of water are mixed to obtain a fish meat rinsing agent, wherein the content of yeast cell wall in the fish meat rinsing agent is 2 wt%, and the content of calcium chloride is 1 wt%. The content of β-glucan is 10.92 g (0.546 wt% of the fish meat rinsing agent), and the content of mannoglucan is 7.46 g (0.382 wt% of the fish meat rinsing agent).

[0059] (3) Rinsing fish fillets: fish fillets are rinsed in a drum pot containing the fish meat rinsing agent at a mass ratio of fish fillets to fish meat rinsing agent of 1:2, at a rolling rate of 3 r / min and a rolling temperature of 20℃ for 30 min to obtain a rinsing liquid containing fish fillets, and then the fish fillets and the rinsing liquid are separated using a 10-mesh filter screen.

[0060] (4) Stirring and standing stratification: the rinsing liquid obtained in step (3) is stirred at a stirring rate of 5 r / min and a heating temperature of 65℃ for 30 min, and then is allowed to stand for 1 h to obtain stratification of four substances according to their different densities, wherein the four substances are oil, supernatant, turbid liquid, and precipitate. The specific stratification of the oil, supernatant, turbid liquid, and precipitate is shown in Figure 1 Figure 1 The stratification of the oil, supernatant, turbid liquid, and precipitate corresponds to the suspension layer, i.e., the substance layer of the oil (<1 mm), the supernatant layer, i.e., the substance layer of the supernatant (52 mm), the turbid liquid layer, i.e., the substance layer of the turbid liquid (54 mm), and the precipitate layer, i.e., the substance layer of the precipitate (38 mm), wherein the container used is a cylinder with a diameter of 130 mm.

[0061] (5) Separation: the supernatant obtained in step (4) is discarded, and the turbid liquid is centrifuged at 4000 rpm and 20℃ for 15 min to obtain supernatant and precipitate.

[0062] (6) Mixing: the precipitate obtained in step (4) and the oil are mixed uniformly with the precipitate obtained in step (5) to obtain a mixture.

[0063] (7) Concentration: the mixture is heated and concentrated in a drum pot for 30 min to obtain a yeast cell wall complex, wherein the stirring rate of the drum pot during concentration is 4 r / min, and the heating temperature is 100℃.

[0064] Example 2

[0065] Example 2 provides a method for fish meat rinsing, deodorization, and water-soluble protein recovery using yeast cell wall, and the specific steps are as follows:

[0066] (1) The same as in Example 1.​

[0067] (2) Preparation of fish rinsing agent: 10g of yeast cell wall (model: 81000121), 100g of calcium chloride and 4890g of water were mixed to obtain the fish rinsing agent. The yeast cell wall content in the fish rinsing agent was 0.2wt% and the calcium chloride content was 2wt%. The β-glucan content was 2.73g (accounting for 0.055wt% of the fish rinsing agent) and the mannan content was 1.91g (accounting for 0.038wt% of the fish rinsing agent).

[0068] (3) Rinsing fish fillets: The fish fillets are placed in a drum containing the fish rinsing agent at a mass ratio of 1:5. The drum is rinsed for 60 minutes at a rotation speed of 2 r / min and a temperature of 20℃ to obtain a rinsing solution containing fish fillets. Then, the fish fillets and rinsing solution are separated using a 10-mesh filter.

[0069] (4) Stirring and settling for stratification: The fish meat rinsing solution obtained in step (3) was stirred at a rate of 3 r / min and a temperature of 60 ℃ for 60 min, and then allowed to stand for 2 h to obtain stratification of four substances, namely oil, supernatant, turbid liquid and precipitate. A schematic diagram of the stratification is shown below. Figure 1 As shown. The suspension layer (<1 mm), the supernatant layer (89 mm), the turbid layer (65 mm), and the sediment layer (19 mm) are used in a cylindrical container with a diameter of 190 mm.

[0070] (5) Separation: Discard the supernatant obtained in step (4), and centrifuge the turbid liquid at 3000 rpm and 20°C for 15 min, retaining the precipitate;

[0071] (6) Mixing: Mix the precipitate and oil obtained in step (4) with the precipitate obtained in step (5) to obtain a mixture.

[0072] (7) Concentration: The mixture is heated and concentrated in a drum pan for 40 min to obtain the yeast cell wall complex. During concentration, the stirring rate of the drum pan is 5 r / min and the heating temperature is 90 ℃.

[0073] Example 3

[0074] Example 3 provides a method for rinsing and removing fishy odor and recovering water-soluble proteins using yeast cell walls. The specific steps are as follows:

[0075] (1) Same as Example 1.

[0076] (2) Preparation of fish meat rinsing agent: 50 g of yeast cell wall (model number: 81000121), 2 g of anhydrous calcium chloride, and 948 g of water are mixed to obtain a fish meat rinsing agent, wherein the content of yeast cell wall in the fish meat rinsing agent is 5 wt% and the content of calcium chloride is 0.2 wt%. The content of β-glucan is 13.65 g (1.365 wt% of the fish meat rinsing agent), and the content of mannoglucan is 9.55 g (0.955 wt% of the fish meat rinsing agent).

[0077] (3) Rinsing fish fillets: fish fillets are rinsed in a drum pot containing the fish meat rinsing agent at a mass ratio of fish fillets to fish meat rinsing agent of 1:1, at a rolling groove rotation rate of 5 r / min and a rolling groove temperature of 20°C for 10 min to obtain a rinsing liquid containing fish fillets, and then the fish fillets and the rinsing liquid are separated using a 10-mesh sieve.

[0078] (4) Stirring and standing for stratification: the rinsing liquid obtained in step (3) is stirred at a stirring rate of 2 r / min and a temperature of 75°C for 10 min, and then is allowed to stand for 0.5 h to obtain stratification of four substances, wherein the four substances are oil, supernatant, turbid liquid, and precipitate, respectively. The suspension layer (<1 mm), the supernatant layer (21 mm), the turbid liquid layer (31 mm), and the precipitate layer (46 mm), wherein the container used is a cylinder with a diameter of 110 mm.

[0079] (5) Separation: the supernatant obtained in step (4) is discarded, and the turbid liquid is centrifuged at 5000 rpm and 20°C for 10 min to retain the precipitate;

[0080] (6) Mixing: the precipitate obtained in step (4) and the oil are mixed uniformly with the precipitate obtained in step (5) to obtain a mixture.

[0081] (7) Concentration: the mixture is heated and concentrated in a drum pot for 20 min to obtain a yeast cell wall complex, wherein the stirring rate of the drum pot during concentration is 2 r / min, and the heating temperature is 100°C.

[0082] Example 4

[0083] Example 4 provides a method for fish meat rinsing, deodorization, and water-soluble protein recovery using yeast cell wall, and the specific steps are as follows:

[0084] (1) The same as example 1.

[0085] (2) Preparation of fish meat rinsing agent: 45 g of yeast cell wall (model number: 81000121), 15 g of anhydrous calcium chloride, and 2940 g of water were mixed to obtain a fish meat rinsing agent, wherein the content of yeast cell wall in the fish meat rinsing agent was 1.5 wt%, and the content of calcium chloride was 0.5 wt%. The content of β-glucan was 12.285 g (accounting for 0.410 wt% of the fish meat rinsing agent), and the content of mannan was 8.595 g (accounting for 0.287 wt% of the fish meat rinsing agent).

[0086] (3) Rinsing fish fillets: fish fillets were rinsed in a drum pot containing the fish meat rinsing agent at a mass ratio of fish fillets to fish meat rinsing agent of 1:3, at a rolling groove rotation rate of 3 r / min and a rolling groove temperature of 20°C for 30 min to obtain a rinsing liquid containing fish fillets, and then the fish fillets and the rinsing liquid were separated using a 10-mesh filter screen.

[0087] (4) Stirring and standing for stratification: the rinsing liquid obtained in step (3) was kept at a stirring rate of 4 r / min and a temperature of 70°C for 30 min, and then was left to stand for 1 h to obtain stratification of four substances, i.e., oil, supernatant, turbid liquid, and precipitate. The suspension layer (<1 mm), the supernatant layer (64 mm), the turbid liquid layer (55 mm), and the precipitate layer (26 mm), wherein the container used was a cylinder with a diameter of 160 mm.

[0088] (5) Separation: the supernatant obtained in step (4) was discarded, and the turbid liquid was centrifuged at 4500 rpm and 20°C for 20 min to retain the precipitate;

[0089] (6) Mixing: the precipitate obtained in step (4) and the oil were mixed uniformly with the precipitate obtained in step (5) to obtain a mixture.

[0090] (7) Concentration: the mixture was heated and concentrated in a drum pot for 30 min to obtain a yeast cell wall complex, wherein the stirring rate of the drum pot was 4 r / min, and the heating temperature was 95°C during the concentration.

[0091] Comparative Example 1

[0092] Comparative Example 1 provides a fish meat rinsing and deodorizing method and water-soluble protein recovery method, and the specific steps are as follows:

[0093] (1) The same as Example 1.

[0094] (2) Rinsing fish fillets: fish fillets were rinsed in a rotating drum containing water at a ratio of 1:5 of fish fillets to water, at a drum rotation rate of 3 r / min and a drum temperature of 20 °C for 60 min to obtain a rinsing solution containing fish fillets, which were then separated from the rinsing solution using a 10 mesh sieve.

[0095] (3) Agitation, standing and layering: the rinsing solution obtained in step (3) was maintained at an agitation rate of 5 r / min and a temperature of 75 °C for 30 min, followed by standing for 2 h to obtain a layering of 4 substances, namely, oil, supernatant, turbid liquid and precipitate. The suspension layer (<1 mm), supernatant layer (93 mm), turbid liquid layer (64 mm) and precipitate layer (16 mm), wherein the container used was a cylinder with a diameter of 190 mm.

[0096] (4) Separation: the supernatant obtained in step (4) was discarded, and the turbid liquid was centrifuged at 5000 rpm and 20 °C for 20 min to retain the precipitate;

[0097] (5) Mixing: the precipitate obtained in step (4) and the oil were mixed with the precipitate obtained in step (5) to obtain a mixture.

[0098] (6) Concentration: the mixture was heated and concentrated in a rotating drum for 40 min to obtain a fish protein complex, wherein the rotation rate of the drum was 5 r / min and the heating temperature was 100 °C during concentration.

[0099] Comparative Example 2

[0100] Comparative Example 2 provides a method for fish rinsing and deodorization and water-soluble protein recovery, the specific steps are as follows:

[0101] (1) The same as Example 1.

[0102] (2) Preparation of fish rinsing agent: konjac polysaccharide 10 g, anhydrous calcium chloride 50 g and water 4940 g were mixed to obtain a fish rinsing agent, wherein the content of konjac polysaccharide in the fish rinsing agent was 0.2 wt% and the content of calcium chloride was 1 wt%.

[0103] (3) Rinsing fish fillets: fish fillets were rinsed in a rotating drum containing fish rinsing agent at a ratio of 1:5 of fish fillets to fish rinsing agent, at a drum rotation rate of 2 r / min and a drum temperature of 20 °C for 60 min to obtain a rinsing solution containing fish fillets, which were then separated from the rinsing solution using a 10 mesh sieve.

[0104] (4) Stirring, standing and layering: the fish meat rinsing liquid obtained in step (3) is kept at a stirring rate of 3 r / min and a temperature of 60 °C for 60 min, and then is stood for 2 h to obtain layering of four substances, wherein the four substances are oil, supernatant, turbidity and precipitate, respectively. A specific layering schematic diagram is shown in Figure 1 The suspension layer (<1 mm), the supernatant layer (91 mm), the turbidity layer (63 mm) and the precipitate layer (19 mm), wherein the container used is a cylinder with a diameter of 190 mm.

[0105] (5) Separation: the supernatant obtained in step (4) is discarded, and the turbidity is centrifuged at 3000 rpm and 20 °C for 15 min to reserve the precipitate;

[0106] (6) Mixing: the precipitate obtained in step (4) and the oil are mixed uniformly with the precipitate obtained in step (5) to obtain a mixture.

[0107] (7) Concentration: the mixture is heated and concentrated in a drum pot for 40 min to obtain a konjac polysaccharide compound, wherein the stirring rate of the drum pot is 5 r / min and the heating temperature is 90 °C during the concentration.

[0108] Comparative Example 3

[0109] Comparative Example 3 provides a fish meat rinsing and water-soluble protein recovery method, and the specific steps are as follows:

[0110] (1) The same as Example 1.

[0111] (2) Preparation of fish meat rinsing agent: 10 g of chitosan, 70 g of anhydrous calcium chloride and 4920 g of water are mixed to obtain a fish meat rinsing agent, wherein the chitosan content in the fish meat rinsing agent is 0.2 wt% and the calcium chloride content is 1.4 wt%.

[0112] (3) Rinsing fish meat slices: according to the mass ratio of fish meat slices to fish meat rinsing agent of 1:5, the fish meat slices are rinsed in a drum pot containing the fish meat rinsing agent at a drum rotation rate of 2 r / min and a drum temperature of 20 °C for 60 min to obtain a rinsing liquid containing fish meat slices, and then the fish meat slices and the rinsing liquid are separated by using a 10-mesh filter screen.

[0113] (4) Stirring, standing and layering: the fish meat rinsing liquid obtained in step (3) is kept at a stirring rate of 3 r / min and a temperature of 60 °C for 60 min, and then is stood for 2 h to obtain layering of four substances, wherein the four substances are oil, supernatant, turbidity and precipitate, respectively. A specific layering schematic diagram is shown in Figure 1suspension layer (<1 mm), supernatant layer (92 mm), turbid layer (64 mm) and precipitate layer (17 mm), wherein the container used is a cylinder with a diameter of 190 mm.

[0114] (5) Separation: the supernatant obtained in step (4) was discarded, and the turbid liquid was centrifuged at 3000 rpm and 20°C for 15 min, and the precipitate was reserved;

[0115] (6) Mixing: the precipitate obtained in step (4) and the oil and fat were mixed with the precipitate obtained in step (5) to obtain a mixture.

[0116] (7) Concentration: the mixture was heated and concentrated in a drum pan for 40 min to obtain a chitosan compound, wherein the stirring rate of the drum pan was 5 r / min, and the heating temperature was 90°C.

[0117] Comparative Example 4

[0118] Comparative Example 4 provides a fish meat rinsing and water-soluble protein recovery method, and the specific steps are as shown below:

[0119] (1) The same as Example 1.

[0120] (2) Preparation of fish meat rinsing agent: 240 g of yeast cell wall (model number: 81000121), 4 g of anhydrous calcium chloride and 3756 g of water were mixed to obtain a fish meat rinsing agent, wherein the content of yeast cell wall in the fish meat rinsing agent was 6 wt%, and the content of calcium chloride was 0.1 wt%. The content of β-glucan was 65.52 g (accounting for 0.410 wt% of the fish meat rinsing agent), and the content of mannoglucan was 45.84 g (accounting for 0.287 wt% of the fish meat rinsing agent).

[0121] (3) Rinsing fish slices: according to the mass ratio of fish slices to fish meat rinsing agent of 1:4, the fish slices were rinsed in the drum pan containing the fish meat rinsing agent at a drum rotation rate of 5 r / min and a drum temperature of 20°C for 10 min to obtain a rinsing liquid containing fish slices, and then the fish slices and the rinsing liquid were separated by using a 10-mesh filter screen.

[0122] (4) Stirring and layering: the rinsing liquid obtained in step (3) was stirred at a stirring rate of 2 r / min and a temperature of 70°C for 20 min, and then was left to stand for 1 h to obtain the layering of four substances, wherein the four substances were oil and fat, supernatant, turbid liquid and precipitate, respectively. The suspension layer (<1 mm), supernatant layer (61 mm), turbid layer (66 mm) and precipitate layer (27 mm), wherein the container used is a cylinder with a diameter of 180 mm.

[0123] (5) Separation: the supernatant obtained in step (4) was discarded, and the turbid liquid was centrifuged at 4500 rpm and 20°C for 10 min, and the precipitate was reserved;

[0124] (6) Mixing: the precipitate obtained in step (4) and the oil were mixed with the precipitate obtained in step (5) to obtain a mixture.

[0125] (7) Concentration: the mixture was heated and concentrated in a rolling pan for 15 min to obtain the yeast cell wall complex, wherein the stirring speed of the rolling pan was 2 r / min, and the heating temperature was 100°C.

[0126] Technical effect evaluation

[0127] (1) The rinsed fish fillets obtained in step (3) in Examples 1-4 and Comparative Examples 1-4 were subjected to fishy smell sensory evaluation and determination of trimethylamine content.

[0128] The method for fishy smell sensory evaluation was as follows: 10 professional persons were invited as sensory evaluators to evaluate the rinsed fish fillets obtained in step (3) in Examples 1-4 and Comparative Examples 1-4, and the steamed fish fillets were obtained by draining water from the rinsed fish fillets and steaming for 8 min. The rinsed fish fillets and the steamed fish fillets were subjected to fishy smell sensory evaluation, respectively. The method for determination of trimethylamine content was as follows: the trimethylamine content was determined according to the method in GB 5009.179 Food Safety National Standard Determination of Trimethylamine in Food. The standard for fishy smell sensory evaluation was shown in Table 2, and the trimethylamine content and fishy smell evaluation score of fish fillets under different rinsing conditions were shown in Table 3.

[0129]

[0130]

[0131] Note: different letters in trimethylamine content and fishy smell score represent significant difference (P<0.05).

[0132] As shown in Table 3, the results showed that the fish fillets rinsed under the technical scheme of Examples 1-4 had higher fishy smell sensory evaluation and lower trimethylamine content compared with Comparative Example 1. This indicated that the core active ingredient of yeast cell wall, yeast polysaccharide (β-glucan, mannose polysaccharide), could more effectively adsorb and wrap the fishy smell substances in fish fillets compared with konjac polysaccharide and chitosan.

[0133] Market price comparison of polysaccharide substances from different sources was shown in Table 4 as follows:

[0134]

[0135] As shown in Table 4 above, the yeast cell wall has obvious price advantage, which is conducive to the industrial production of surimi and has obvious industry value.

[0136] (2) Determination of water-soluble protein recovery rate and fish meat protein rinsing dissolution rate (i.e. fish meat protein dissolution rate)

[0137] The determination method of water-soluble protein recovery rate is as follows: the protein content in the rinsing solution and supernatant is determined according to the national standard GB 5009.5 "Determination of protein in food safety national standard food", and the water-soluble protein recovery rate of the method provided by the present application in the rinsing solution is calculated according to the following (Formula 1).

[0138] (Formula 1)

[0139] In the formula: C0 is the protein concentration in the rinsing solution obtained in step (3), mg / mL;

[0140] V0 is the amount of rinsing solution obtained in step (3), mL;

[0141] C1 is the protein content in the yeast cell wall, g / 100g;

[0142] W1 is the amount of yeast cell wall added, g;

[0143] C2 is the protein concentration in the supernatant obtained in step (4), mg / mL;

[0144] V2 is the amount of supernatant obtained in step (4), mL;

[0145] C3 is the protein concentration in the supernatant obtained in step (5), mg / mL;

[0146] V3 is the amount of supernatant obtained in step (5), mL.

[0147] (Formula 2)

[0148] In the formula: C0 is the protein concentration in the rinsing solution obtained in step (3), mg / mL;

[0149] V0 is the amount of rinsing solution obtained in step (3), mL;

[0150] C1 is the protein content in the yeast cell wall, g / 100g;

[0151] W1 is the amount of yeast cell wall added, g;

[0152] m is the weight of fish meat treated by rinsing, g.

[0153] The related parameters for calculating the water-soluble protein recovery rate are shown in Table 5 (1) as follows:

[0154]

[0155] Under different stirring, standing and layering parameters and water-soluble protein recovery rates, as shown in Table 5 (2) below:

[0156]

[0157] As shown in Table 5 (1) and Table 5 (2), the results show that the water-soluble protein recovery rate of Examples 1-4 is higher than that of Comparative Examples 1-4. The fish meat protein dissolution rate of Examples 1-4 is lower than that of Comparative Examples 1-4, which indicates that when the fish meat is rinsed with the fish meat rinsing agent of Examples 1-4, the protein loss of the fish meat is less. It can be seen that the fish meat rinsing agent of the present application not only can effectively remove the fishy smell of the fish meat, but also can minimize the loss of protein in the fish meat during rinsing.

[0158] (3) The yeast cell wall complex obtained in step (7) of Examples 1-4 was subjected to protein content determination, total colony count determination and sensory evaluation. It should be noted that since the moisture content of the yeast cell wall complex obtained in the examples is different, the protein content in the dried yeast cell wall complex is compared.

[0159] Among them, the method for determining the protein content is: according to the national standard GB 5009.5 “National Food Safety Standard Determination of Protein in Food” to determine the protein content in the yeast cell wall complex.

[0160] Among them, the method for determining the total colony count is: according to the national standard GB 4789.2-2022 “National Food Safety Standard Food Microbiological Examination Determination of Total Colony Count” to determine the total colony count.

[0161] Among them, according to the research method in 1.3.2 part of “Preparation of Old Duck Soup Flavor Wheel and Its Application” published in Chinese Condiment Journal, the method for sensory evaluation of the present application is: 7 persons with rich sensory experience are organized to collect description words from visual, olfactory and tactile directions respectively, and the evaluation group preliminarily screens and classifies the description words; then the evaluation group finds corresponding reference samples according to the collected description words, and determines the intensity of the description words for the reference samples, and the results are shown in Table 7; finally, the geometric mean (M value) of the description words is calculated to verify the collected sensory description words.

[0162]

[0163] F represents the proportion of the actual number of times the descriptor is mentioned to the total possible number of times the descriptor can be mentioned; I represents the proportion of the actual intensity given by the evaluation team to the maximum possible intensity of the descriptor.

[0164] The descriptor reference sample is shown in Table 6:

[0165]

[0166] The geometric mean of the sensory descriptors of the yeast cell wall complex is shown in Table 7:

[0167]

[0168] The greater the M value, the more effective the vocabulary is in judging the product. The M values of the descriptors are calculated and shown in Table 6. Therefore, the more accurate sensory descriptors of the yeast cell wall complex are: light yellow, uniform color, meaty aroma, yeast flavor, delicate, and viscoelastic; that is, the yeast cell wall complex has a light yellow appearance and uniform color, a fish meat aroma with a weak yeast flavor, and a delicate and viscoelastic touch.

[0169] The weight, protein content, total number of colonies, and sensory evaluation results of the yeast cell wall complex are shown in Table 8:

[0170]

[0171] As shown in Table 8, the results show that the yeast cell wall complex of Examples 1-4 has a higher acceptance in sensory evaluation compared to Comparative Examples 1-4, but the protein content of the yeast cell wall complex of Examples 1-4 is lower compared to Comparative Examples 1-3, because the yeast cell wall complex of Examples 1-4 contains not only protein but also yeast cell wall nutrients, while the fish meat protein complex of Comparative Example 1 contains only protein and does not contain yeast cell wall nutrients after being rinsed with water and dried; the konjac polysaccharide complex obtained by rinsing and drying konjac polysaccharide in Comparative Example 2 and the chitosan complex obtained by rinsing and drying chitosan in Comparative Example 3 contain less konjac polysaccharide and chitosan nutrients, so the protein content is relatively high. Comparative Example 4 has a higher content of yeast cell wall in the fish meat rinsing agent, which results in a higher content of yeast cell wall and a lower content of protein in the obtained yeast cell wall complex.

[0172] Therefore, the protein content of the yeast cell wall complex provided in the present application is 50-85 wt% (dry basis), which not only meets the protein content requirement of animal feed base, but also contains yeast cell wall nutrients, and the yeast cell wall complex provided in the present application has a light yellow appearance and uniform color, a distinct fishy smell with a weak yeast smell, a delicate touch and viscoelasticity, and good sensory properties. Therefore, the yeast cell wall complex provided in the present application can be used as a high-quality animal feed base, thereby achieving effective recovery of water-soluble protein and high-value utilization of yeast cell wall, and having important significance for promoting the development of related industries.

[0173] The above examples are only for further elaboration and understanding of the technical solutions of the present application, and are not limitations of the present application. Any improvement made by a person skilled in the art on the basis of the above examples, which does not have any outstanding substantial features and does not have any insignificant progress, shall belong to the protection scope of the present application.

Claims

1. A fish rinsing agent with deodorizing function, characterized in that, The fish washing agent comprises, by weight: 0.1wt%-5wt% yeast cell wall, 0.1wt%-5wt% anhydrous calcium chloride, and 94-97wt% water, wherein, based on the dry weight of 100g of the yeast cell wall, the yeast cell wall contains 10-30g of protein, 20-35g of β-glucan, and 15-28g of mannan.

2. The fish washing agent according to claim 1, characterized in that, Yeast cell wall 1wt%-5.0wt%, and / or anhydrous calcium chloride 0.2wt%-5.0wt%.

3. The fish washing agent according to claim 1 or 2, characterized in that, The moisture content of the yeast cell wall is ≤8g per 100g of dry weight.

4. The fish washing agent according to claim 1 or 2, characterized in that, The yeast cell wall has a "sandwich" layered structure, wherein the inner layer of the layered structure is a three-dimensional network structure composed of β-glucan with β-1,3-glucan as the backbone and the branches are connected by β-1,6 bonds; the middle layer is a glycoprotein complex; and the outer layer is a hydrophilic calyx formed by mannan, with the mannan covering the outer layer of β-glucan that constitutes the three-dimensional network structure.

5. The fish washing agent according to claim 1 or 2, characterized in that, The mannan is composed of α-1,6-mannose chains.

6. A method for preparing a fish washing agent according to any one of claims 1-5, comprising mixing a component including yeast cell wall, anhydrous calcium chloride and water evenly to obtain the fish washing agent.

7. The fish rinsing agent according to any one of claims 1-5 or the fish rinsing agent prepared by the preparation method according to claim 6, and its application in removing fish odor or rinsing fish.

8. A method for removing the fishy smell from fish meat, characterized in that, The fish rinsing agent prepared by any one of the fish rinsing agents according to claims 1-5 or by the preparation method according to claim 6, after being mixed with and rinsed with fish meat, yields a fish rinsing solution and rinsed fish meat, which is used to remove the fishy smell from the fish meat.

9. The method for removing the fishy smell from fish meat according to claim 8, characterized in that, The mass ratio of fish meat to fish meat rinsing agent is 1:1-5.

10. The method for removing the fishy smell from fish meat according to claim 8, characterized in that, Based on the amount of fish meat after deodorization, the trimethylamine content in the fish meat is 15-35 mg / kg.

11. The method for removing the fishy smell from fish meat according to any one of claims 8-10, characterized in that, Based on the amount of fish meat after deodorization, the trimethylamine content in the fish meat is 15-30 mg / kg.

12. A fish meat rinsing solution, characterized in that, Fish rinsing solution is prepared by any one of claims 8-11.

13. The fish rinsing solution according to claim 12, characterized in that, When preparing the fish meat rinsing solution using the method described above, the fish meat protein dissolution rate is 3-3.85%.

14. A method for recovering water-soluble protein from fish washing solution, characterized in that, The fish rinsing solution described in claim 12 or 13 is stirred, heated, allowed to stand and separate, and then mixed to obtain a mixture. The mixture is then concentrated to obtain a yeast cell wall complex, which is used to recover water-soluble proteins from the fish rinsing solution.

15. The recycling method according to claim 14, characterized in that, The stirring speed is 2-5 r / min, and / or the heating temperature is 60-75 ℃, and / or the heating time is 10-60 min, and / or the standing time is 0.5-2 h.

16. The recycling method according to claim 14, characterized in that, During separation, the process also includes: allowing the fish meat rinsing liquid to stand and separate into layers, obtaining layers of substances including oil, supernatant, turbid liquid and precipitate in sequence according to their different densities, discarding the supernatant, separating the turbid liquid and retaining the turbid liquid precipitate.

17. The recycling method according to claim 14, characterized in that, The separation method is centrifugation, with a centrifugation speed of 3000-5000 rpm and / or a centrifugation time of 10-20 min.

18. The recycling method according to claim 14, characterized in that, The mixing rate is 2-5 r / min, and / or the concentration temperature is 90-100℃, and / or the concentration time is 20-40 min.

19. The recycling method according to any one of claims 14-18, characterized in that, The recovery rate of water-soluble protein in fish washing solution is greater than or equal to 90%.

20. A yeast cell wall complex, characterized in that, It is prepared by the recycling method according to any one of claims 14-19.

21. The yeast cell wall complex according to claim 20, characterized in that, The protein content of the dried yeast cell wall complex is 50-85 wt%.

22. A feed, characterized in that, Contains the yeast cell wall complex as described in claim 20 or 21.

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