CN105639044A - Edible euphausia superba proteolipid compound and processing method thereof - Google Patents

Abstract

The invention discloses an edible Antarctic krill protein-lipid complex and a processing method thereof, comprising the following steps: the first step, krill raw material pretreatment to obtain krill pretreatment material; the second step, krill pretreatment The treated material is ultrafinely pulverized to obtain Antarctic krill pulp; the third step is to carry out controlled enzymolysis of krill Antarctic krill pulp; the fourth step is to perform high-temperature treatment on the mixed material after enzymolysis to inactivate the enzyme; The fifth step is to centrifuge the mixture after deactivating the enzyme to obtain the enzymatic hydrolysis solution and precipitate; the sixth step is to emulsify the enzymatic hydrolysis solution; the seventh step is to demulsify the emulsified enzymatic hydrolysis solution, and further centrifuge to separate the precipitate ; The eighth step is to mix the precipitate obtained in the fifth step with the precipitate obtained in the seventh step to obtain a mixed material; the ninth step is to dry the mixed material obtained in the eighth step at a low temperature. The invention has the advantages of providing an Antarctic krill processed food with low fluorine content, good flavor and good taste.

Description

A kind of edible Antarctic krill protein-lipid complex and its processing method

technical field

The invention relates to the field of high-value utilization of pelagic biological resources, in particular to an edible Antarctic krill protein-lipid complex and a processing method thereof.

Background technique

Antarctic krill is the largest single biological resource on the earth, with a total biomass of about 650-1000 million tons. It is known as the last animal protein bank on the earth, and has huge prospects for the development and utilization of industrial raw materials and medical care. Antarctic krill is rich in protein and lipid. The huge biomass and rich nutritional value of Antarctic krill make it extremely potential for development and utilization. In 1979, Norwegian scholar Soevik first discovered the abnormal high fluorine in Antarctic krill, which limited the development of Antarctic krill industry to a certain extent, and thus attracted great attention from all over the world. Antarctic krill has the characteristic of enriching fluorine. After testing (based on the total fluorine content in dry weight), the fluorine content of the whole shrimp can reach 2400mg/kg, the head and chest 4260mg/kg, the shrimp shell 3300mg/kg, and the muscle 570mg/kg. kg; the human body needs to take in a certain amount of fluorine to promote bone development and prevent tooth decay; but excessive intake can easily lead to high bone density and brittle bones, which will lead to joint pain, ligament calcification, bone hyperplasia, and mobility inconvenience In severe cases, it can cause spinal curvature or even paralysis. The high fluorine content of Antarctic krill has become a "bottleneck" for its development and utilization.

Some research institutes have analyzed the morphology of fluorine in Antarctic krill powder using step-by-step chemical-ultrasonic extraction technology, and obtained that the occurrence forms of fluorine in Antarctic krill powder can be divided into water-soluble fluorine, exchangeable fluorine, oxidized State fluorine, organically bound fluorine and residual fluorine account for 15.7%, 17.1%, 31.7%, 21.5% and 14.0% of the total fluorine, respectively. The total fluorine content is 2518.6mg/kg. Fluorine > organic bound fluorine > water soluble fluorine > residual fluorine. At present, the defluorination of Antarctic krill mostly adopts the methods of shelling, pickling, and alkali washing. The most commonly used method, but the method of shelling fresh Antarctic krill is more practical. During the processing of krill products made of frozen Antarctic krill, it was found that after the krill died, the fluorine in the shell would penetrate into the krill meat , it is difficult to achieve effective removal of fluorine only by removing the shell.

At present, Antarctic krill meal is the main form of processing and utilization of Antarctic krill. Antarctic krill powder is used as high-quality raw material of aquatic protein in aquaculture feed, and on the other hand, it is used as the main raw material in the production of health food Antarctic krill oil. Since Antarctic krill powder has no process of removing fluoride during processing, the processed krill powder cannot be used as food; currently, Antarctic krill products that can be eaten directly are mainly shelled Antarctic krill meat. Antarctic krill shrimp meat is in frozen form and needs secondary processing before it can be eaten. The processing form is relatively elementary, which brings certain difficulties to the promotion of Antarctic krill products; some enterprises process shelled Antarctic krill raw materials into Antarctic krill powder is an Antarctic krill product that can be eaten directly, but due to its characteristics of powder, low moisture content, poor flavor, and high salt content, it has poor taste and low market acceptance. Therefore, a processed Antarctic krill product with low fluorine content, good flavor and good taste has great market prospects.

Contents of the invention

The invention provides an edible Antarctic krill protein-lipid complex and a processing method thereof. The method can process Antarctic krill into a high-quality Antarctic krill product that can be directly eaten. The product has low fluorine content, good flavor, Good taste; the product is rich in phospholipid-type omega-3 polyunsaturated fatty acids and krill protein with reasonable amino acid composition, which provides a new processing technology for the development and utilization of Antarctic krill as a food resource.

The invention provides a method for processing edible Antarctic krill protein-lipid complex, comprising the following steps:

In the first step, the krill raw material is pretreated to obtain the krill pretreatment material;

In the second step, the krill pretreatment material is ultrafinely pulverized to obtain Antarctic krill pulp;

The third step is to carry out controlled enzymatic hydrolysis of krill and Antarctic krill pulp;

The fourth step is to subject the mixed material after enzymolysis to high temperature treatment to inactivate the enzyme;

The fifth step is to centrifuge the mixture after deactivating the enzyme to obtain the enzymatic hydrolyzate and precipitate;

The sixth step is to emulsify the enzymatic hydrolyzate;

The seventh step is to demulsify the emulsified enzymolysis solution, and further centrifuge to separate the precipitate;

In the eighth step, the precipitation obtained in the fifth step is mixed with the precipitate obtained in the seventh step to obtain a mixed material;

In the ninth step, the mixed material obtained in the eighth step is dried at low temperature;

In the tenth step, the dried Antarctic krill protein-lipid complex is packaged.

Preferably, in the first step, the pretreatment of krill raw materials includes cleaning krill caught on board, thawing frozen krill on land, shelling and harvesting meat; the temperature range of cleaning water is between 4 and 8°C, and thawing on land uses Microwave thawing method, the temperature after thawing is below 10°C.

Preferably, in the second step, the krill superfine pulverization adopts wet superfine pulverization equipment or a colloid mill, and the pulverized krill pulp passes through a 40-mesh standard sieve.

Preferably, in the third step, the protease used to control enzymolysis is a complex protease, the enzymolysis temperature is 10-60°C, the enzymolysis time is 30-90min, and stirring is required during the enzymolysis process.

Preferably, in the fourth step, the temperature of the high temperature treatment is 80-95° C., and the treatment time is 10-15 minutes.

Preferably, in the fifth step, the centrifugal force used in the centrifugation ranges from 60×g to 100×g, and the centrifugation time is 3 to 8 minutes.

Preferably, in the sixth step, the emulsification is homogenized by a high-pressure homogenizer, and the homogenization pressure is 100 to 200 bar; in the seventh step, the emulsification is carried out by adjusting the pH value, and the pH value is adjusted to 4.0 to 4.0 bar. 5.0; the range of centrifugal force used in centrifugation is 3500×g～4500×g, and the centrifugation time is 8～15 minutes;

Preferably, in the ninth step, low-temperature negative pressure drying is used for drying, the drying temperature is ≤80°C, and the pressure is ≤0.6MPa.

The present invention also provides an edible Antarctic krill protein-lipid complex, which is prepared according to the above-mentioned processing method; its specific processing method is:

In the first step, if frozen krill is used as raw material, the frozen krill raw material is thawed, and the microwave thawing method is used. After thawing, the temperature is below 10°C, and it is cleaned after thawing; The range is between 4 and 8°C; after the thawing is completed, use a sheller to shell the krill and collect meat;

In the second step, the collected krill meat is pulverized with wet ultrafine pulverization equipment or a colloid mill, and the pulverized Antarctic krill pulp is filtered through a 40-mesh standard sieve;

The third step is to add compound protease to Antarctic krill pulp for controlled enzymolysis, the enzymolysis temperature is 10-60°C, the enzymolysis time is 30-90min, and the enzymolysis process needs to be stirred;

The fourth step is to subject the mixed material after enzymolysis to high temperature treatment to inactivate the enzyme, the temperature is 80-95°C, and the treatment time is 10-15 minutes;

The fifth step is to centrifuge the enzyme-inactivated mixture to obtain the enzymolysis solution and precipitate; the centrifugal force used in the centrifugation ranges from 60×g to 100×g, and the centrifugation time is 3 to 8 minutes;

The sixth step is to emulsify the enzymatic hydrolysis solution, and use a high-pressure homogenizer to homogenize the emulsification, and the homogenization pressure is 100-200bar;

The seventh step is to use the method of adjusting the pH value to break the emulsion, and adjust the pH value to 4.0-5.0; the range of centrifugal force used for centrifugal separation is 3500×g-4500×g, and the centrifugation time is 8-15 minutes;

In the eighth step, the precipitation obtained in the fifth step is mixed with the precipitate obtained in the seventh step to obtain a mixed material;

In the ninth step, the mixed material obtained in the eighth step is dried at low temperature; the drying adopts low-temperature negative pressure drying, the drying temperature is ≤80°C, and the pressure is ≤0.6MPa;

In the tenth step, the dried Antarctic krill protein-lipid complex is packaged.

The present invention also provides an edible Antarctic krill protein-lipid complex, the dry basis fat content is ≥ 35%, the fluorine content is ≤ 5ppm, and the trimethylamine oxide content is ≤ 5mg/100g.

The invention provides a processing method of edible Antarctic krill protein-lipid complex, which reduces the fluorine content in Antarctic krill to Safe range; at the same time, moderately degrade the protein through controlled enzymatic hydrolysis, which is more conducive to human body absorption; the emulsion after a centrifugation is demulsified and settled by adjusting the pH value, which further improves the recovery rate of protein and lipid; this method It can greatly reduce the fluorine content in Antarctic krill, and at the same time ensure the high recovery rate of krill protein and lipid.

The invention provides an edible Antarctic krill protein-lipid complex, which adopts a mild processing technology, and the biological activities such as astaxanthin and lipid in Antarctic krill are retained to the greatest extent during the whole processing process The ingredients are reddish brown in color and have the flavor of fresh shrimp.

The invention has the advantages that: the method can process Antarctic krill into a high-quality Antarctic krill product that can be directly eaten, and the product has the characteristics of low fluorine content, good flavor, and good taste; the product is rich in phospholipid-type omega-3 The krill protein with reasonable unsaturated fatty acid and amino acid composition provides a new processing technology for the development and utilization of Antarctic krill as a food resource.

Description of drawings

Fig. 1 is a schematic diagram of the process route of the present invention

detailed description

The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

Example 1

A processing method of edible Antarctic krill protein-lipid complex, the steps are as follows:

In the first step, if frozen krill is used as the raw material, the frozen krill raw material is thawed, and the microwave thawing method is used. The temperature after thawing is 6°C, and it is cleaned after thawing; the cleaning water temperature is 4°C; after the thawing is completed, the krill is shelled machine for shelling and picking meat;

In the second step, the collected krill meat is pulverized with wet ultrafine pulverization equipment or a colloid mill, and the pulverized Antarctic krill pulp is filtered through a 40-mesh standard sieve;

In the third step, the Antarctic krill pulp is added to the compound protease for controlled enzymolysis. The enzymolysis temperature is 45°C, the enzymolysis time is 60 minutes, and the enzymolysis process needs to be stirred;

The fourth step is to subject the mixed material after enzymolysis to high temperature treatment to inactivate the enzyme, the temperature is 90°C, and the treatment time is 15 minutes;

The fifth step is to centrifuge the mixture after deactivating the enzyme to obtain the enzymatic hydrolysis solution and precipitate; the centrifugal force used for the centrifugation is 100×g, and the time is 5 minutes;

The sixth step is to emulsify the enzymatic hydrolysis solution, and use a high-pressure homogenizer to homogenize the emulsification, and the homogenization pressure is 100bar;

In the seventh step, the method of adjusting the pH value is used for demulsification, and the pH value is adjusted to 4.5; the centrifugal force used for centrifugal separation is 3500×g, and the time is 10 minutes;

In the eighth step, the precipitation obtained in the fifth step is mixed with the precipitate obtained in the seventh step to obtain a mixed material;

In the ninth step, the mixed material obtained in the eighth step is dried at a low temperature; the drying is carried out by low-temperature negative pressure drying, the drying temperature is 80°C, and the pressure is 0.6MPa;

In the tenth step, the dried Antarctic krill protein-lipid complex is packaged.

A kind of edible Antarctic krill protein-lipid complex that this method obtains, its quality index is as follows:

project index crude protein 40.1% crude fat 43.5% moisture 3.6% Trimethylamine Oxide Content 4.6mg/100g Fluorine content 20.5ppm dry basis fat content 45.1%

Example 2

Take 10kg of frozen Antarctic krill and use microwave thawing method. After thawing, the temperature is 6°C. After thawing, clean it with 6°C water; The diameter of the meat hole is 2mm; the collected krill meat is pulverized with wet ultrafine grinding equipment or a colloid mill, and the pulverized Antarctic krill pulp is filtered through a 40-mesh standard sieve; the Antarctic krill pulp is added with a compound protease to control the enzyme The enzymolysis temperature is 55°C, the enzymolysis time is 30 minutes, and the enzymolysis process needs to be stirred; the enzymolysis mixture is subjected to high temperature treatment to inactivate the enzyme, the temperature is 85°C, and the treatment time is 15 minutes; Centrifuge the mixture after the enzyme to obtain the enzymatic hydrolyzate and precipitate; the centrifugal force range used for centrifugal separation is 100×g, and the time is 5 minutes; the enzymatic hydrolyzate is emulsified, and the emulsification is homogenized by a high-pressure homogenizer, and the homogenization pressure is 200bar; Adjust the pH value of the enzymolysis solution to 4.0-5.0; the centrifugal force used for centrifugation is 3500×g, and the time is 10 minutes; the precipitate obtained by the first centrifugation and the precipitate obtained by the second time are mixed to obtain a mixed material; the mixed material is Low-temperature drying; low-temperature negative-pressure drying is used for drying, the drying temperature is 75° C., and the pressure is 0.6 MPa; the dried Antarctic krill protein-lipid complex is packaged.

A kind of edible Antarctic krill protein-lipid complex that said method obtains, the quality index of shrimp powder is as follows:

project index crude protein 43.7% crude fat 45.6% moisture 4.4% Trimethylamine Oxide Content 3.9mg/100g Fluorine content 16.1ppm dry basis fat content 47.7%

For those of ordinary skill in the technical field to which the present invention belongs, without departing from the concept of the present invention, its structural form can be flexible and changeable, and only a few simple deduction or replacement should be considered as belonging to the present invention. The scope of patent protection determined by the claims.

Claims (10)

1. the processing method of an edibility Antarctic krill proteolipid complex, it is characterised in that comprise the following steps:

The first step, krill raw material pretreatment, obtain krill pretreatment material;

Second step, carries out micronizing by krill pretreatment material, obtains Antarctic krill slurry;

3rd step, is controlled enzymolysis by krill Antarctic krill slurry;

4th step, carries out high-temperature process by the mixed material after enzymolysis, makes enzyme-deactivating;

5th step, is centrifuged the mixture after enzyme denaturing separating, obtains enzymolysis solution and precipitation;

6th step, by enzymolysis solution emulsifying;

7th step, carries out breakdown of emulsion by the enzymolysis solution of emulsifying, and further centrifugation goes out precipitate;

8th step, the precipitate mixing that the precipitation obtained in the 5th step and the 7th step are obtained, obtain mixed material;

9th step, carries out cold drying by the mixed material obtained in the 8th step;

Tenth step, packs dry Antarctic krill proteolipid complex.

2. edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in the described first step, krill raw material pretreatment includes the defrosting fishing for the cleaning of krill, land freezing krill on ship, and meat is adopted in shelling; Water for cleaning temperature range is between 4��8 DEG C, and land thaws and adopts microwave thawing method, and after defrosting, temperature is below 10 DEG C.

3. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described second step, krill micronizing adopts soybean dietary fiber equipment or colloid mill, and the krill after pulverizing starched the standard screen cloth of 40 orders.

4. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterized in that: in described 3rd step, the protease that controlled enzymatic hydrolysis adopts is compound protease, and hydrolysis temperature is 10��60 DEG C, enzymolysis time is 30��90min, and enzymolysis process need to be stirred.

5. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 4th step, the temperature of high-temperature process is 80��95 DEG C, and the process time is 10��15min.

6. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 5th step, the centrifugal force that centrifugation adopts ranges for 60 �� g��100 �� g, centrifugation time 3��8 minutes.

7. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 6th step, emulsifying adopts high pressure homogenizer homogenizing, and homogenization pressure is 100��200bar;In described 7th step, adopting the method regulating ph value to carry out breakdown of emulsion, ph value adjusts to 4.0��5.0, and the centrifugal force that centrifugation adopts ranges for 3500 �� g��4500 �� g, centrifugation time 8��15 minutes.

8. the processing method of edibility Antarctic krill proteolipid complex as claimed in claim 1, it is characterised in that: in described 9th step, dry employing low-temperature negative-pressure dries, baking temperature��80 DEG C, pressure��0.6MPa.

9. an edibility Antarctic krill proteolipid complex, it is characterised in that: prepare according to any one method in claim 1 to 8.

10. edibility Antarctic krill proteolipid complex according to claim 9, it is characterised in that: its butt fat content >=35%, Oil repellent��25ppm, trimethyloxamine content��5mg/100g.