CN107136293A - A kind of process technology of textured protein - Google Patents
A kind of process technology of textured protein Download PDFInfo
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- CN107136293A CN107136293A CN201710318910.8A CN201710318910A CN107136293A CN 107136293 A CN107136293 A CN 107136293A CN 201710318910 A CN201710318910 A CN 201710318910A CN 107136293 A CN107136293 A CN 107136293A
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- textured protein
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of process technology of textured protein, comprise the steps：Degreasing；Boiling；Extruding；Cut-out；Wherein：The method of above-mentioned extruding is：The flesh of fish for being mixed with inserts after boiling, is poured into extruder, adds inserts, extrusion process is that extrusion temperature is 150 ~ 160 DEG C, and feeding speed is 33 ~ 40kg/h, 115 ~ 120rpm of screw speed.This method balances the moisture to needed for high-moisture textured protein by modes such as degreasing, boilings, and direct feeding enters after the processing of twin (double) screw extruder systematism, obtains the textured fish protein product of the chewiness with similar poultry meat.Manufacturing procedure is dried by hairtail textured protein of the invention of effectively having evaded, and reduces the waste of the energy and the discharge of waste water, is a kind of green, free of contamination processing method.
Description
Technical field
The invention belongs to field of processing of aquatic products, a kind of process technology of textured protein is specifically related to.
Background technology
Hairtail, belongs to the Osteichthyes Perciformes Trichiuridae in Vertebrate under Chordata.It is called hairtail, skirt
Band, fertilizer band, oily band, dental strip fish etc., property is violent.Qingdao, the littoral city of the sunshine Huanghai Sea claim Dao fishes.The flat-sided such as band of build of hairtail,
In silver gray, dorsal fin and pectoral fin are light grey, with very tiny spot, and tail is in black, and belt fish head sharp-crested is big, to afterbody gradually
Attenuate, height is long 2 times, 1 meter or so of total length.Property it is violent, mainly using shrimp, cuttlefish to eat.It is distributed mainly on western peace
Ocean and the Indian Ocean, in the Huanghai Sea of China, the East Sea, the Bohai Sea until the South Sea is all distributed.The thick thorn of the band flesh of fish is few, nutritious.Have
Tonifying spleen, QI invigorating, warm stomach, nourishing the liver, damp skin, tonifying Qi, blood-nourishing, vigorous and graceful effect.It is adapted to physically weak people such as dizziness, shortness of breath, weak, battalion
Bad person is supported to eat, it is particularly suitable to weakness of the spleen and the stomach, indigestion, dry skin person.So, the people having no appetite, Ke Yikao
Worry eats a little hairtails more in summer.
Fish protein is generally acknowledged best high-quality animal protein, and its hydrolysate free aminoacid content is high, than
Example is rationally, it is necessary to which amino acid content can exceed that FDA/WHO mode standards.It may be used as the fortification in food processing
Agent, may be used as the physiotherapy food of patient, can also be processed to various flavorings, application space is very wide.
With the application of the new manufacturing process such as high pressure technique, extrusion cooking in the food industry, relevant fish meat protein
High pressure systematism and pressing organization technology be cured be intended to it is more practical.After aquatic products fish products is handled through extruder, material passes through
Complicated intermediate product is re-configured to completely different systematism new product, and most of these systematism products have threadiness
Structure, and still can keep in subsequent aquation and heat treatment good Chewiness and water retention characteristic.Organized fish
Albumen has the nutritional characteristics such as high protein, low fat, and can simulate the chewiness of poultry meat, can be used as and is applied to newly for meat
In type simulated foods.
Such as, Chinese invention granted patent document, Authorization Notice No. CN101194730B, invention is related to one kind to prior art
Weight systematism flavour fish product and production method, category fresh-water fishes deep process technology field.The product be fresh fish is handled through deodorization,
After cooking aging, by the bone of fish, meat separate, and to the flesh of fish be dehydrated, fish-bone rub into after bone paste with pre-gelatinized starch, salt, food
Mixed with raw materials such as Icing Sugar, tasty agents, chilli powder, sesame, glucose syrup, glycerine and aromatizing agents, extrusion forming, through heated-air drying
It is made with after the process such as microwave treatment.The product for solving existing fresh-water fishes deep processing hardens, and energy consumption is big, and inserts is more,
The problem of poor taste, protein, mineral matter and low calcareous content.The invention simple production process, by the bone paste backfill flesh of fish, subtracts
Few ratio of adjuvant amount, have additional nutrients composition, reduces production cost.Can keep oppress muscle fibre peculiar voluptuousness, again contain compared with
Many protein, mineral matter and calcareous.And long shelf-life, instant is no bilgy odour, in good taste, it is adaptable to industrialized production,
But the local flavor fish product preservation effect may be not ideal, also have in terms of the nutritional ingredient of fish product is effectively preserved certain
Room for promotion.
The content of the invention
The technical problem to be solved in the present invention is to provide that a kind of cost is low, the simple hairtail textured protein of technique plus
Work technology.
To solve the technical problem, technical scheme provided by the present invention is as follows：A kind of hairtail textured protein, it is described
Hairtail textured protein is made up of following component and its parts by weight：46-58 parts of hairtail textured protein, farina 14-22
Part, 5-10 parts of salt, 1-3 parts of preservative.
Preferably, preservative is made up of following component and its parts by weight：14-21 parts of garlic P.E, rosemary are extracted
Careless 0.2-0.7 parts of the extract of 7-13 parts of thing, 5-9 parts of Flos Caryophylli extract, 6-7 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, Folium Artemisiae Argyi extract 0.2-
0.7 part, 0.4-0.6 parts of bupleurum extract, loose 0.6-0.9 parts of tuckahoe extracts, 0.4-0.8 parts of Baical Skullcap root P.E, the formula is carried
The freshness for the raising textured protein that this preservative supplied can have, and extend the resting period of textured protein, it is ensured that disappear
Textured protein is still new when in use by the person of expense, while ensureing the quality of textured protein, prevents the mouldy change of textured protein
Matter influences the quality of textured protein, while the preservative can also strengthen the anti-cancer ability of consumer, improves and enhancing hairtail group
The function of knitting albumen.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3 ~ 0.4%,
After being sufficiently mixed be incubated 2 ~ 3 hours, it is enzyme treated after rinsed again with clear water, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then add account for the flesh of fish 5.8 ~
6.0% farina and 1 ~ 3% salt, carry out boiling processing after sufficiently mixing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Extrudate contains 50 ~ 54% moisture, in 48 ~ 50 DEG C of bars
Constant pressure and dry is carried out under part；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
Preferably, step 2）The flesh of fish with lipase be sufficiently mixed after 30 ~ 32 DEG C be incubated 2 ~ 3 hours, by lipase in
The flesh of fish improves enzymolysis fatty in the activity of lipase, the enhancing flesh of fish, by the fat in the flesh of fish fully in the temperature range
Removing.
Preferably, step 2）Degreasing is rinsed 2 ~ 3 times using distilled water, and surface will be oppressed after enzymolysis by distilled water
Fat is fully cleaned up, and the impurity on flesh of fish surface can be reduced using distilled water, improves the quality of the flesh of fish.
Preferably, step 3）Use with inserts for mixing method carry out moisture adjustment, inserts soybean protein isolate and
Farina.
Preferably, step 4）Extrusion process condition is 150 ~ 160 DEG C of cavity temperature, 33 ~ 40kg/h of feeding speed, screw rod
115 ~ 120rpm of rotating speed, is extruded during extruding by twin-screw, improves extruding efficiency, strengthens squeezing effect, and control feed
Speed, it is ensured that the flesh of fish can be extruded sufficiently.
Preferably, step 4）Extrudate constant pressure and dry to moisture is 8.5 ~ 9.0%, using constant pressure and dry, is expanded
The drying area of albumen powder, improves drying efficiency, improves and prepares production efficiency.
Compared with prior art, beneficial effects of the present invention are as follows：
The present invention can fundamentally change the side that traditional solution low-value aquatic product protein is utilized using thermoplastic extrusion boiling technology
The kind that method is brought is dull, edible function difference and the not high defect of aquatic product protein utilization rate, develops edible function by force, battalion
Support costly systematism aquatic product protein new product；The textured protein's moisture produced from angles of product this technology and true meat
Close, product is without rehydration, and quality densification wire-drawing effect is fabulous.
A kind of process technology of textured protein is provided present invention employs above-mentioned technical proposal, prior art is compensate for
Deficiency, it is reasonable in design, it is easy to operate.
Embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further, ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and this should not be limited with this
The protection domain of invention.
Embodiment 1：
A kind of hairtail textured protein, hairtail textured protein is made up of following component and its parts by weight：Hairtail textured protein
46 parts, 14 parts of farina, 5 parts of salt, 1 part of preservative.
Preservative is made up of following component and its parts by weight：14 parts of garlic P.E, 7 parts of Rosmarinus officinalis extract, cloves carry
Take careless 0.2 part of the extract of 5 parts of thing, 6 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, 0.2 part of Folium Artemisiae Argyi extract, 0.4 part of bupleurum extract, pine Fu
0.6 part of Siberian cocklebur extract, 0.4 part of Baical Skullcap root P.E, what this preservative that the formula is provided can have improves the new of textured protein
Freshness, and extend the resting period of textured protein, it is ensured that textured protein is still new when in use by consumer, ensures simultaneously
The quality of textured protein, prevents textured protein's moldy metamorphism from influenceing the quality of textured protein, while the preservative may be used also
Strengthen the anti-cancer ability of consumer, improve and strengthen the function of hairtail textured protein.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3%, fully
Mixing after 30 DEG C be incubated 2 hours, it is enzyme treated after again with clear water rinse 2 times, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then adds and account for the flesh of fish 5.8%
Farina and 1% salt, after sufficiently mixing carry out boiling processing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Expressing technique condition is 150 DEG C of cavity temperature, feed
Speed 33kg/h, screw speed 115rpm；Extrudate contains 50% moisture, and constant pressure and dry to moisture is carried out under the conditions of 48 DEG C and is
8.5% or so；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, does not make to chat in detail herein
State.
Embodiment 2：
A kind of hairtail textured protein, the hairtail textured protein is made up of following component and its parts by weight：Hairtail texturizes
Protein 58 part, 22 parts of farina, 10 parts of salt, 3 parts of preservative.
Preservative is made up of following component and its parts by weight：21 parts of garlic P.E, 13 parts of Rosmarinus officinalis extract, cloves carry
Take careless 0.7 part of the extract of 9 parts of thing, 7 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, 0.7 part of Folium Artemisiae Argyi extract, 0.6 part of bupleurum extract, pine Fu
0.9 part of Siberian cocklebur extract, 0.8 part of Baical Skullcap root P.E, what this preservative that the formula is provided can have improves the new of textured protein
Freshness, and extend the resting period of textured protein, it is ensured that textured protein is still new when in use by consumer, ensures simultaneously
The quality of textured protein, prevents textured protein's moldy metamorphism from influenceing the quality of textured protein, while the preservative may be used also
Strengthen the anti-cancer ability of consumer, improve and strengthen the function of hairtail textured protein.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.4%, fully mixed
Close after 32 DEG C be incubated 3 hours, it is enzyme treated after again with clear water rinse 3 times, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then adds and account for the flesh of fish 6.0%
Farina and 3% salt, after sufficiently mixing carry out boiling processing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Expressing technique condition is 160 DEG C of cavity temperature, feed
Speed 40kg/h, screw speed 120rpm；Extrudate contains 54% moisture, and constant pressure and dry to moisture is carried out under the conditions of 50 DEG C and is
9.0% or so；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, does not make to chat in detail herein
State.
Above example is further intended to the citing description present invention, rather than limits the present invention in any way.Fan Yiben
The equivalent changes and modifications that application for a patent for invention scope is done, or other correlative technology fields are directly or indirectly used in, together
Reason is included within the scope of the present invention.
Claims (8)
1. a kind of hairtail textured protein, it is characterised in that the hairtail textured protein is by following component and its parts by weight group
Into：46-58 parts of hairtail textured protein, 14-22 parts of farina, 5-10 parts of salt, 1-3 parts of preservative.
2. a kind of hairtail textured protein according to claim 1, it is characterised in that the preservative by following component and
Its parts by weight is constituted：14-21 parts of garlic P.E, 7-13 parts of Rosmarinus officinalis extract, 5-9 parts of Flos Caryophylli extract, atractylodes chinensis
6-7 parts, careless 0.2-0.7 part of the extract of mountain valley with clumps of trees and bamboo rubber, 0.2-0.7 parts of Folium Artemisiae Argyi extract, 0.4-0.6 parts of bupleurum extract, pine Poria cocos carry
Take 0.6-0.9 parts of thing, 0.4-0.8 parts of Baical Skullcap root P.E.
3. a kind of process technology of textured protein, it is characterised in that including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3 ~ 0.4%, filled
Point mixing insulation 2 ~ 3 hours, it is enzyme treated after rinsed again with clear water, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then add account for the flesh of fish 5.8 ~
6.0% farina and 1 ~ 3% salt, carry out boiling processing after sufficiently mixing；
4）Extruding：Using extruder, extrudate contains 50% ~ 54% moisture, constant pressure and dry is carried out under the conditions of 48 ~ 50 DEG C；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
4. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 2）The flesh of fish with
Lipase is sufficiently mixed is incubated 2 ~ 3 hours after 30 ~ 32 DEG C.
5. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 2）Degreasing is adopted
Rinsed 2 ~ 3 times with distilled water.
6. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 3）Using with
Inserts is that mixing method carries out moisture adjustment, inserts soybean protein isolate and farina.
7. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 4）Extrude work
Skill condition is 150 ~ 160 DEG C of cavity temperature, 33 ~ 40kg/h of feeding speed, 115 ~ 120rpm of screw speed.
8. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 4）Middle normal pressure
It is 8.5 ~ 9.0% to dry to moisture.
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Citations (6)
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|---|---|---|---|---|
| CN1171210A (en) * | 1997-08-15 | 1998-01-28 | 姚儒英 | Method for producing meat and fish mixed food and its products |
| CN102026553A (en) * | 2006-12-28 | 2011-04-20 | 索莱有限责任公司 | Ground meat and meat analog compositions having improved nutritional properties |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN103874420A (en) * | 2011-10-03 | 2014-06-18 | 特种宠物食品公司 | Meat tissue digests having enhanced palatability for use in pet food |
| CN103932351A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food preservative |
| CN106579066A (en) * | 2016-11-29 | 2017-04-26 | 宁波大学 | Ready-to-eat tuna milt and processing method thereof |
-
2017
- 2017-05-08 CN CN201710318910.8A patent/CN107136293A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171210A (en) * | 1997-08-15 | 1998-01-28 | 姚儒英 | Method for producing meat and fish mixed food and its products |
| CN102026553A (en) * | 2006-12-28 | 2011-04-20 | 索莱有限责任公司 | Ground meat and meat analog compositions having improved nutritional properties |
| CN103874420A (en) * | 2011-10-03 | 2014-06-18 | 特种宠物食品公司 | Meat tissue digests having enhanced palatability for use in pet food |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN103932351A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food preservative |
| CN106579066A (en) * | 2016-11-29 | 2017-04-26 | 宁波大学 | Ready-to-eat tuna milt and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘俊荣等: "鱼肉脱脂对双轴挤压组织化的影响", 《水产学报》 * |
| 刘强等: "《中药新产品开发》", 31 March 2013, 中国医药科技出版社 * |
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Application publication date: 20170908 |