CN112956656A

CN112956656A - Fish soluble slurry and production process thereof

Info

Publication number: CN112956656A
Application number: CN202110257785.0A
Authority: CN
Inventors: 秦乾安; 汤文波; 余学飞
Original assignee: Yantai Wanchuankou Marine Biotechnology Co ltd
Current assignee: Yantai Wanchuankou Marine Biotechnology Co ltd
Priority date: 2021-03-10
Filing date: 2021-03-10
Publication date: 2021-06-15

Abstract

The application relates to the technical field of aquatic product processing, in particular to fish soluble slurry and a production process thereof. A production process of fish soluble slurry comprises the following steps: cooking raw material fish, and squeezing to obtain squeezed liquid; carrying out oil-water separation on the squeezed liquid, and heating and concentrating the water phase part to obtain a fish soluble slurry stock solution; adding water with the mass 2-3 times that of the fish soluble pulp stock solution, then heating to boiling for sterilization, cooling to 40-55 ℃ after sterilization is finished, adding an enzyme preparation with the weight 10-20% of the weight of the fish soluble pulp stock solution, and performing enzymolysis for 3-5 hours to obtain enzymolysis fish soluble pulp; cooling the enzymolysis fish soluble pulp to 30-40 ℃, adding a fishy smell removing agent solution with a material-liquid ratio of 1:2, reacting for 3-4 h, and then performing secondary concentration to obtain a finished product fish soluble pulp; the fish soluble paste is prepared by applying the production process. The fish soluble paste has the advantage of effectively removing fishy smell on the premise of ensuring the hydrolysis degree of the fish soluble paste.

Description

Fish soluble slurry and production process thereof

Technical Field

The application relates to the technical field of aquatic product processing, in particular to fish soluble slurry and a production process thereof.

Background

The fish soluble paste is a by-product in the production process of fish meal, has the characteristics of low price, complete preservation of nutrient components, rich varieties and the like, and is an important component of the aquatic product processing industry. The fish protein is one of the best animal proteins recognized at present, and the hydrolysate has high free amino acid content and reasonable proportion, so the fish protein is often used as a nutrition enhancer in food processing, a physiotherapy food for patients and an animal feeding feed, can also be processed into various seasonings, and has wide application space.

However, the fish soluble paste has the problem of heavy fishy smell due to factors such as absorption of external volatile substances by raw material fish, microbial propagation or oxidative decay of unsaturated fatty acid in the fish. In the related technology, people use an activated carbon adsorption mode to remove the fishy smell of the fish dissolving pulp, but the retention time after removing the fishy smell is shorter; chinese patent publication No. CN102718862A discloses a method for removing fishy smell and decoloring collagen peptide of deep-sea fish, which has a good fishy smell removing effect, but when the method is applied to the production process of fish soluble paste, the hydrolysis degree of the fish soluble paste is reduced, and it is possible that urease affects the activity of protease. Therefore, there is an urgent need to develop a process for producing fish soluble paste, which can remove the fishy smell of fish soluble paste while ensuring the hydrolysis degree of fish soluble paste.

Disclosure of Invention

In order to remove the fishy smell of the fish soluble paste on the premise of ensuring the hydrolysis degree of the fish soluble paste, the application provides the fish soluble paste and a production process thereof.

In a first aspect, the present application provides a process for producing fish soluble slurry, which adopts the following technical scheme:

a production process of fish soluble slurry comprises the following steps:

step 1: cooking raw material fish, and squeezing to obtain squeezed liquid;

step 2: carrying out oil-water separation on the squeezed liquid, and heating and concentrating the water phase part to obtain a fish soluble slurry stock solution;

and step 3: adding water with the weight 2-3 times that of the fish dissolving pulp stock solution into the fish dissolving pulp stock solution, then heating the fish dissolving pulp stock solution to boiling for sterilization, cooling the fish dissolving pulp stock solution to 40-55 ℃ after the sterilization is finished, adding an enzyme preparation with the weight 10-20% of the fish dissolving pulp stock solution into the fish dissolving pulp stock solution, and performing enzymolysis for 3-5 hours to obtain enzymolysis fish dissolving pulp;

and 4, step 4: cooling the enzymolysis fish soluble pulp to 30-40 ℃, adding a fishy smell removing agent solution with a material-liquid ratio of 1:2, reacting for 3-4 h, and then performing secondary concentration to obtain a finished product fish soluble pulp;

the enzyme preparation is porcine pancreatin; the fishy smell removing agent comprises a yeast solution with the mass concentration of 2-4% and a tea polyphenol solution with the mass concentration of 3-5%.

By adopting the technical scheme, the porcine pancreatin is a mixture of various enzymes, mainly including trypsin, pancreatic amylase and pancreatic lipase, wherein the trypsin is endopeptidase which can cut off carboxyl sides in lysine residues and arginine residues in polypeptide chains, and the pancreatic lipase can be used for decomposing grease in fish soluble paste and removing the bad flavor of the fish soluble paste; because the specificity and the high efficiency of the enzyme can be better exerted only by specific conditions, the application selects the porcine pancreatin as the enzyme preparation, and avoids the problem that various enzymes cannot be better exerted under the condition of selecting various enzymes.

In addition, the fish soluble paste contains three substances with strong oil and fat tastes of caprylic aldehyde, pelargonic aldehyde and heptanal, meanwhile, the pelargonic aldehyde and the hexanal have the earthy taste of aquatic products, most of the aldehyde substances are generated by the cracking of peroxide formed by the oxidation of unsaturated fatty acid, certain pungent spicy taste exists, and the substances are one of the main substances forming the fishy taste of the fish soluble paste, and yeast is rich in yeast, so that the oxidation of the unsaturated fatty acid can be inhibited, and the generation of the fishy taste can be reduced; the tea polyphenol is a natural antioxidant, and has a synergistic effect with the yeast, so that the fishy smell removing effect is improved, and the yeast and the tea polyphenol have no influence on the activity of the porcine pancreatin and have a certain promoting effect, so that the fish dissolving pulp is produced by the preparation process, and the fishy smell of the fish dissolving pulp can be effectively removed on the premise of ensuring the hydrolysis degree of the fish dissolving pulp.

Optionally, the mass of the enzyme preparation added in the step 3 is 14-15% of the mass of the fish dissolving pulp stock solution.

By adopting the technical scheme, the content of the acid soluble protein is in an increasing trend along with the increase of the dosage of the enzyme preparation, but the enzyme dosage is continuously increased after the enzyme dosage reaches more than 15 percent, and the content of the acid soluble protein is not obviously increased, because the hydrolysis reaction is hardly promoted by increasing the enzyme content after the concentration of the enzyme substrate reaches a certain ratio, the effect is best when the dosage of the enzyme preparation is controlled within the range.

Optionally, the adding amount of water in the step 3 is 2.5 times of the mass of the fish dissolving pulp stock solution.

By adopting the technical scheme, the acid soluble protein content is just on the rise when the water adding amount is increased, but when the liquid-material ratio is more than 2.5:1, the substrate concentration is reduced along with the increase of the water adding amount, the enzymolysis effect is reduced, and the acid soluble protein content is obviously reduced.

Optionally, the preparation method of the porcine pancreatin comprises the steps of smashing porcine pancreas into pancreatin, adding alcohol with the concentration of 25% and the weight of 1-2 times of that of the pancreatin, stirring uniformly, then adding an activating agent and a protective agent, stirring uniformly, adjusting the pH value to 5.5, activating at 4 ℃ for 48 hours, filtering after activation, and storing at 0-10 ℃ for later use.

By adopting the technical scheme, the activated porcine trypsin liquid is directly used for hydrolyzing the fish soluble pulp, so that the preparation process of the trypsin is simplified, the consumption of organic solvents is reduced, and the activity of the trypsin is retained to the maximum extent, thereby improving the high efficiency of the porcine trypsin enzymolysis process.

Optionally, the activating agent is CaCl2 accounting for 0.2 percent of the weight of the pancreatic juice and pancreatin powder accounting for 0.5 percent of the weight of the pancreatic juice; the protective agent is NaCl accounting for 0.5 percent of the weight of the pancreatic pulp and starch accounting for 0.5 percent of the weight of the pancreatic pulp.

By adopting the technical scheme, CaCl₂The pancreatin powder plays an activating role on pancreatin, so that the activity of the extracted porcine pancreatin is improved; the protective agent has protective effect on porcine pancreatin and can prevent the activity of the porcine pancreatin from being reduced.

Optionally, the deodorization process in the step 4 is repeated twice or more.

By adopting the technical scheme, the fishy smell removing effect of the fish dissolving pulp can be further improved through two or more fishy smell removing operations.

Optionally, the mass ratio of the yeast solution to the tea polyphenol solution in the fishy smell removing agent is 3: 4.

By adopting the technical scheme, when the mass ratio of the yeast solution to the tea polyphenol solution is 3:4, the synergistic cooperation effect of the yeast solution and the tea polyphenol solution is optimal.

In a second aspect, the present application provides a fish soluble slurry, which adopts the following technical scheme:

a fish soluble slurry is prepared from any one of the above fish soluble slurries by the production process.

By adopting the technical scheme, the fishy smell of the prepared fish dissolving pulp is effectively removed on the premise of ensuring the hydrolysis degree.

In summary, the present application has the following beneficial effects:

1. because the production process adopts the porcine pancreatin as the enzyme preparation and adopts the yeast solution and the tea polyphenol solution as the fishy smell removing agent, the fishy smell removing effect of the yeast and the tea polyphenol is better, and simultaneously the activity of the porcine pancreatin is synergistically improved, and the effect of effectively removing the fishy smell of the fish pulp is obtained on the premise of ensuring the hydrolysis degree of the fish pulp.

2. The fish soluble paste has high hydrolysis degree and good fishy smell removing effect.

Detailed Description

Source of raw materials

Unless otherwise specified, the following raw material specifications and sources are shown in Table 1.

TABLE 1 raw material specifications and sources

Preparation example of porcine pancreatic enzyme

Preparation example 1

Thawing frozen pig pancreas at 25 deg.C for 1 hr, cutting into pieces, and pulping in a homogenizer to obtain pancreatic pulp. Adding 25% alcohol 1.5 times of the weight of pancreatic juice, stirring, and adding CaCl 0.2% of the weight of pancreatic juice₂And pancreatin powder as activator in 0.5 wt% of pancreatin; NaCl in an amount of 0.5% by weight of the pancreatic pulp and potato starch in an amount of 0.5% by weight of the pancreatic pulp as protective agents. Stirring, adjusting pH to 5.5, and activating at 4 deg.C for 48 hr; filtering the activated pancreatic pulp by using double-layer gauze to obtain a filtrate, namely a crude enzyme solution, and storing the crude enzyme solution at a low temperature of 0-10 ℃ for later use.

Preparation examples 2 to 5

Based on the preparation process of preparation example 1, the differences only lie in the differences in the process conditions, which are shown in Table 2.

TABLE 2 Process conditions of preparation examples 1 to 5

Examples

Example 1

A production process of fish soluble slurry comprises the following steps:

step 1: cleaning fresh mackerel, steaming at 98 deg.C for 30min to be cooked thoroughly, and squeezing in a squeezer to obtain squeezed liquid;

step 2: separating oil and water from the squeezed solution, and concentrating the water phase at 70 deg.C under 0.085Mpa until water content is 55 wt% to obtain fish soluble pulp stock solution;

and step 3: adding deionized water 2 times the mass of the fish soluble pulp stock solution into the fish soluble pulp stock solution, heating to 105 ℃, boiling and keeping for 20min for sterilization, cooling to 40 ℃ after sterilization, adding porcine pancreatin 10 wt% of the mass of the fish soluble pulp stock solution, wherein the porcine pancreatin is selected from preparation example 1, and carrying out enzymolysis for 4h under the condition to obtain the enzymolysis fish soluble pulp;

and 4, step 4: preparing a yeast solution with the mass percentage of 2 wt% and a tea polyphenol solution with the mass percentage of 5 wt%, after cooling the enzymolysis fish soluble paste to 30 ℃, adding a mixture of the yeast solution and the tea polyphenol solution with the mass 2 times that of the enzymolysis fish soluble paste, wherein the mass ratio of the yeast solution to the tea polyphenol solution is 2:3, performing fishy smell removing reaction for 4 hours after adding, and finally performing secondary concentration until the water content is 45 wt% to obtain the finished product fish soluble paste.

Examples 2 to 7

Examples 2-7 relate to a process for the production of fish soluble paste, all based on example 1, with the only difference that the process conditions in the steps of the preparation are different, see in particular table 3.

TABLE 3 Process conditions for the various steps of examples 2-7

Examples 8 to 11

Examples 8-11 relate to a process for the production of fish soluble paste, all based on example 4, with the only difference that the amount of enzyme preparation used in step 3 is different, see in particular table 4.

TABLE 4 dosage of enzyme preparations in examples 8-11

Examples	Example 8	Example 9	Example 10	Example 11
					Dosage of enzyme preparation/wt%	14	14.4	14.6	15

Example 12

Example 12 relates to a process for the production of fish solubles, based on example 10, with the only difference that the amount of water used in step 3 is 2.5 times the mass of the stock fish solubles obtained in step 2.

Examples 13 to 16

Examples 13-16 relate to a process for producing fish solubles, based on example 5, with the only difference in the source of porcine pancreatin, see table 5.

TABLE 5 sources of porcine pancreatin in examples 13-16

Examples	Example 13	Example 14	Example 15	Example 16
					Porcine pancreatin source	Preparation example 2	Preparation example 3	Preparation example 4	Preparation example 5

Example 17

Example 17 relates to a process for the production of fish soluble paste based on example 12, with the only difference that the mass ratio of yeast solution to tea polyphenol solution in step 4 is 3: 4.

Examples 18 to 20

Examples 18 to 20 relate to a process for the production of fish solubles, based on example 17, with the only difference that the temperature of the heated concentration in step 2 is different, see in particular table 6.

TABLE 6 heating concentration temperature for step 2 of examples 18-20

Example 21

Example 21 relates to a process for the production of a fish slurry, based on example 20, with the only difference that the fishy smell removal process in step 4 is repeated twice.

Comparative example

Comparative example 1

A production process of fish soluble slurry is based on the embodiment 15, and is characterized in that no fishy smell removing agent is added in the step 4 to carry out fishy smell removing reaction, and the finished product of fish soluble slurry is obtained after cooling.

Comparative example 2

A process for producing fish soluble paste, which is based on example 15, and is different from the above process in that 0.3 wt% of urease is added in step 4 instead of the mixture of yeast solution and tea polyphenol solution, and urease is used as a fishy smell removing agent to perform fishy smell removing reaction.

Comparative example 3

A process for producing fish solubles, based on example 15, except that neutral protease and monoester lipase having the same enzymatic activity were used instead of porcine pancreatin.

Comparative examples 4 to 5

A process for producing fish soluble paste, which is based on example 15, and is different only in the dosage of enzyme preparation, wherein the dosage of porcine pancreatin in comparative example 4 is 8 percent of the weight of the fish soluble paste stock solution; in comparative example 5 the amount of porcine pancreatin was 25% by weight of the stock fish solubles.

Comparative examples 6 to 11

A process for producing fish soluble paste, based on example 15, is different only in selecting yeast solution and tea polyphenol solution with different mass concentrations, as shown in Table 7.

TABLE 7 Mass concentrations of Yeast solution and tea Polyphenol solution in comparative examples 6-11

Comparative example	Concentration of Yeast solution/wt%	Concentration/wt% of tea polyphenol solution
			Comparative example 6	2	2
Comparative example 7	2	7
			Comparative example 8	1	5
Comparative example 9	5	5
			Comparative example 10	1	6
Comparative example 11	5	1

Performance test

Detection method

The performance test of the finished fish dissolving pulp samples in the examples and the comparative examples comprises the following test methods:

1. and (3) testing the hydrolysis degree: the content of the acid soluble protein after enzymolysis is taken as a detection index, and the higher the content of the acid soluble protein is, the higher the hydrolysis degree is. The determination of the content of acid soluble protein refers to the method in GB/T22729-2008, and protein hydrolysate (including small peptide and free amino acid) with low molecular weight can be dissolved in trichloroacetic acid solution; high molecular weight proteins are easily precipitated in trichloroacetic acid solution. And after the sample is dissolved by trichloroacetic acid solution, centrifugally separating out precipitated protein, collecting centrifugal clear liquid, measuring the content of acid-soluble protein hydrolysate in the centrifugal clear liquid, and subtracting the content of free amino acid from the content of acid-soluble protein hydrolysate in the clear liquid to obtain the content of the small peptide.

2. And (3) fishy smell removing effect testing: the fish solutions prepared in examples and comparative examples and commercially available fish solutions (available from wenzhou dian cheng chemical technology ltd) were used as test groups, and were subjected to sensory deodorization evaluation by an evaluation group according to evaluation criteria, and the odor intensity was evaluated by 0 to 5 points, and the average value was taken as the final score. The evaluation group consists of 10 (5 men and women in 23-28 years old) evaluation members, and the system learns the sensory evaluation course and has rich sensory evaluation experience, wherein the evaluation criteria are no fishy smell of 0 point, slightly fishy smell of 1 point, slightly fishy smell of 2 points, fishy smell of 3 points, common fishy smell of 4 points and heavy fishy smell of 5 points.

The results of the test are shown in Table 8.

Table 8 test results

By combining examples 1-21 and table 8, it can be seen that the hydrolyzed acid soluble protein content of the fish soluble paste prepared by the production process of the present application is equal to or greater than 36.1%, wherein the highest acid soluble protein content can reach 38.8%; the fishy smell scores are all less than or equal to 0.8 and can reach 0 grade at the lowest, and compared with the acid soluble protein content of a certain commercially available fish soluble pulp in a test, the content of the acid soluble protein is increased by 12.5%, and the fishy smell score is reduced by 68%, which shows that the fish soluble pulp prepared by the production process has higher hydrolysis degree and better fishy smell removal effect.

Comparing examples 1-7 with Table 8, it can be seen that the most effective one in the combination of hydrolysis effect and rating scale was example 4, and the less effective one was example 5.

Comparing example 4 with examples 8 to 11 and referring to Table 8, it is understood that the hydrolysis effect of protein is the best when the amount of the enzyme preparation is controlled within 14 to 15% by weight of the stock fish serum, and when the amount exceeds 15%, the hydrolysis effect does not increase or decrease, presumably because the hydrolysis reaction is difficult to be accelerated by increasing the enzyme content after the enzyme substrate concentration reaches a certain ratio. Of these, examples 8-11 work best with example 10.

Comparing example 10 with example 12 and combining table 8, it can be seen that when the amount of water added in step 3 of the preparation process is 2.5 times the mass of the fish soluble slurry stock solution, the provided enzymolysis environment is better and the hydrolysis of protein is further promoted.

Comparing example 5 with examples 13-16 and combining Table 8, it can be seen that examples 13-16 have inferior hydrolysis and deodorization effects to example 5, which indicates that CaCl in the activator₂When the using amount of the fish dissolving pulp is higher or lower than 0.2 percent of the weight of the pancreatic pulp or the using amount of the pancreatic enzyme powder is higher or lower than 0.5 percent of the weight of the pancreatic pulp, the fishy smell removing effect of the obtained fish dissolving pulp is slightly reduced; when the amount of NaCl in the protective agent is higher or lower than 0.5% by weight of the pancreatic pulp or the amount of potato starch is higher or lower than 0.5% by weight of the pancreatic pulp, the fishy smell removing effect of the obtained fish soluble pulp is slightly reduced.

Comparing example 17 with example 12 and combining table 8, it can be seen that when the mass ratio of the yeast solution to the tea polyphenol solution in the fishy smell removing agent is 3:4, both the fishy smell removing effect and the enzymolysis effect are effectively improved, which indicates that the synergistic effect of the yeast solution and the tea polyphenol solution in the range is better together with the porcine trypsin.

Comparing example 17 with examples 18 to 20 and combining table 8, it can be seen that when the thermal concentration temperature in step 2 is controlled to be 80 to 90 ℃, a certain effect is exerted on the improvement of the later stage enzymolysis effect.

Comparing example 21 with example 20 and combining table 8, it can be seen that when the deodorization reaction in step 4 is performed twice or more, the deodorization effect of the obtained fish pulp is better.

Comparing comparative example 1 and example 15 with Table 8, it can be seen that when the fish pulp is subjected to the deodorization reaction without adding a deodorization agent, the fishy smell of the obtained fish pulp is heavier and reaches a grade of 4.6.

Comparing comparative example 2 and example 15 with table 8, it can be seen that when urease is used instead of the mixture of yeast solution and tea polyphenol solution as the fishy smell removing agent, the degree of hydrolysis of the fish pulp is significantly reduced, presumably because urease has some inhibitory effect on the activity of porcine trypsin.

Comparing comparative example 3 and example 15 with table 8, it is understood that when two neutral proteases having the same enzyme activity and a lipase having a single lipid are used instead of porcine pancreatin, the degree of enzymatic hydrolysis of fish plasma is decreased, presumably because the two enzymes exert different optimum conditions for their activities and thus it is difficult to exert optimum hydrolysis under the same external conditions.

Comparing comparative examples 4 to 5 and example 15 with Table 8, it can be seen that the hydrolysis effect is reduced when the amount of porcine pancreatin is not in the range of 10 to 20 wt%.

Comparing comparative examples 6 to 11 with example 15 and in combination with table 8, it can be seen that the mass concentrations of the yeast solution and the tea polyphenol solution need to be controlled within the range defined in the present application in order for the deodorizer and the enzyme preparation to exert the best synergistic effect.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. The production process of the fish soluble slurry is characterized by comprising the following steps:

step 1: cooking raw material fish, and squeezing to obtain squeezed liquid;

2. The process according to claim 1, wherein the step of mixing the fish soluble slurry comprises: the mass of the enzyme preparation added in the step 3 is 14-15% of the mass of the fish dissolving pulp stock solution.

3. The process according to claim 2, wherein the step of mixing the fish soluble slurry comprises: the adding amount of the water in the step 3 is 2.5 times of the mass of the fish dissolving pulp stock solution.

4. The process according to claim 1, wherein the step of mixing the fish soluble slurry comprises: the preparation method of the porcine pancreatin comprises the steps of stirring porcine pancreas into pancreatin, adding 25% alcohol which is 1-2 times of the weight of the pancreatin, stirring uniformly, then adding an activating agent and a protective agent, stirring uniformly, adjusting the pH to 5.5, activating at 4 ℃ for 48 hours, filtering after activation, and storing at 0-10 ℃ for later use.

5. The process according to claim 4, wherein the step of mixing the fish soluble slurry comprises the following steps: the activating agent is CaCl with the weight of 0.2 percent of pancreatic pulp₂And pancreatin powder in an amount of 0.5% by weight of the pancreatin; the protective agent is NaCl accounting for 0.5 percent of the weight of the pancreatic pulp and starch accounting for 0.5 percent of the weight of the pancreatic pulp.

6. The process according to claim 1, wherein the step of mixing the fish soluble slurry comprises: the deodorization process in the step 4 is repeated twice or more.

7. The process according to claim 1, wherein the step of mixing the fish soluble slurry comprises: the mass ratio of the yeast solution to the tea polyphenol solution in the fishy smell removing agent is 3: 4.

8. The process according to claim 1, wherein the step of mixing the fish soluble slurry comprises: and the heating and concentrating temperature in the step 2 is 80-90 ℃.

9. A fish slurry obtained by the process for producing a fish slurry according to any one of claims 1 to 8.