CN1267019C - Abalone food and its preparation method - Google Patents

Abstract

A kind of abalone food and its preparation method, it adopts autolysis and As1.398 neutral protease and compound flavor protease double enzymolysis method or directly uses the method of As1.398 neutral protease and compound flavor protease enzymolysis to prepare abalone food raw liquid. Then use it as raw material to add pectin and honey to clarify the stock solution, and obtain the abalone polypeptide solution after coarse filtration. After seasoning, filtering, filling, and sterilizing, abalone nutrient solution can be obtained; the original solution can also be used as a raw material to add Aspergillus oryzae for brewing, and then filtered, seasoned, sterilized, and concentrated to obtain abalone polypeptide seasoning; the original solution can also be used as a raw material to add β-ring Dextrin is granulated, dried and packaged to obtain abalone polypeptide capsules. The multifunctional food of the invention is not only suitable for various needs of people, but also maintains the nutritional content of the abalone itself, and is more conducive to digestion and absorption.

Description

Abalone food and preparation method thereof

This application is a divisional application of "Abalone Food and Its Preparation Method". The original application date was August 30, 2002, and the original application number was 02132844.7.

Technical field The present invention relates to a kind of food, especially seafood food.

Background technology At present, abalone is mostly eaten fresh, so direct consumption not only limits the digestion and absorption of the nutritional components of this sea treasure, but also its inherent fishy smell of seafood is unacceptable.

Summary of the invention The present invention uses fresh abalone as a raw material to obtain abalone food stock solution through enzymatic hydrolysis, and then uses the abalone food stock solution as a raw material to make a functional food rich in abalone polypeptides.

One, the preparation method of abalone food stock solution

1. Raw material and processing

Get fresh abalone, put the abalone meat into the fresh-keeping liquid equal to its weight immediately after shelling, and this fresh-keeping liquid is 0.3% aminoacetic acid solution (water temperature is controlled at 60 ℃ when preparing). For the convenience of preparation and storage, a high-concentration aminoacetic acid solution can be prepared first, and then diluted when used, and can be diluted with clarified seawater. During processing, remove the abalone meat from the fresh-keeping solution and drain it, then place it in a tissue breaker, add water 1 to 5 times the weight of the abalone meat to break the tissue, control the water temperature below 20°C, and break until the solution becomes a paste.

2. Enzymatic hydrolysis, which can be achieved in two ways

①Treatment by combining autolysis and exogenous enzymes

Place the above broken abalone slurry in a sterile enzymolysis tank, perform tissue autolysis at 10-20°C for 24-48 hours, then add 0.1-1.0% As1.398 neutral protease (enzyme activity 4700u/g ) at pH 6.5-8.0 for 30-60 minutes, then add 0.1-1% compound flavor protease (Flavourzyme), adjust the pH to 7.0-8.0 with 5-10% sodium hydroxide, Enzymolysis at ℃ for 30-60 minutes.

②Treat only with exogenous enzymes

Put the above crushed abalone slurry in a sterile enzymolysis tank, add 0.1-2.0% As1.398 neutral protease, and enzymolyze it at pH 6.5-8.0 for 30-120 minutes, then add 0.1-2.0% compound The flavor protease is hydrolyzed at pH 7.0-8.0 (adjusted with 5-10% sodium hydroxide) and temperature 40-60° C. for 30-120 minutes.

3. Enzyme inactivation

The pH value of the enzymolysis solution is adjusted to 7.5-9.5 with a sodium hydroxide solution with a concentration of 5-10%, and then kept at a temperature of 90-100°C for 3-10 minutes, and the obtained product is abalone food rich in abalone polypeptides stock solution.

4. Deodorization treatment

The compound flavor protease used in the above enzymatic hydrolysis process can eliminate the fishy smell to a certain extent. If the effect is not ideal, the following methods can be used for treatment:

①Sugar treatment: add 0.1-0.4% glucose to the above-mentioned abalone food stock solution, and heat in a water bath at 90-100°C for 20-30 minutes;

②Acid treatment: Add 0.02-0.2% citric acid and 0.05-0.2% malic acid and heat in a water bath at 90-100°C for 20-30 minutes.

2. The following functional foods rich in abalone polypeptides can be prepared by using the above-mentioned abalone food stock solution

1. Abalone nutritional oral liquid

① Clarification: Add 0.1-0.5% pectin and 0.2-0.7% honey to the original liquid of abalone food at a temperature of 70-90°C, stir evenly, cool naturally, and let it stand for 2-3 hours to make it settle completely.

②Coarse filtration: put the solution after standing in a centrifuge and centrifuge at a speed of 3500 rpm for 15 minutes, take the supernatant to obtain the abalone polypeptide solution; or use press filtration to obtain the clarified abalone polypeptide solution.

③Seasoning: Dilute the above-mentioned abalone polypeptide solution with water for 0-5 times, add 2% sucrose, 0.05-0.08% AK-50 sugar substitute, 100-300 mg/kg vitamin C according to the weight of the diluted solution, stir well and use The mixed acid of malic acid and citric acid with a weight ratio of 1:1 adjusts the pH to 3-4.

④ Filtration: The seasoned abalone nutrient solution is filtered through diatomaceous earth under pressure, and then filtered through two-stage microporous filtration membranes with a pore size of 5 μm and 0.5 μm to completely remove fine suspended particles and bacteria.

⑤Filling and sterilization: use a filling machine to inject the above-mentioned abalone nutrient solution into a brown bottle, use any suitable heating method, and apply 120°C and 20-30 minutes for heat sterilization.

The main components of the abalone nutritional oral liquid obtained by the above method are as follows:

Solid content 2～30%

Total protein 0.015～0.15 g/ml

The yield of acid-soluble peptides is 19-28%.

2. Abalone peptide seasoning

①Brewing: Add 2-6% of Aspergillus oryzae (E/S, enzyme activity 2000u/g) to the original liquid of abalone food, stir well and brew at a constant temperature of 40°C for 3-7 days, during which the pH value is controlled at about 7.2 .

② Filtration: Filter the above-mentioned brewing liquid with a 150-mesh filter cloth (gauze or plate and frame filter).

③Seasoning: Add 0.1-0.4% sodium glutamate for seasoning according to the flavor of the abalone seasoning to be produced, without losing the seafood flavor of the abalone itself, generally add 7-12% salt for seasoning and preservation.

④Sterilization: Any suitable heating method can be used, and the process parameters of 120°C and 20-30 minutes should be used for heat sterilization.

⑤Concentration: Concentrate the above-mentioned sterilized solution at a vacuum degree of 86.25-98.64Kpa and a temperature of 45-65°C. When concentrating, open the steam valve and slowly raise the temperature to gradually increase the vacuum degree. Concentrate to a solids content of 18%.

The main components of the abalone polypeptide seasoning obtained by the above method are as follows:

Solid content 2～30%

Total protein 0.015～0.15 g/ml As≤0.5PPm

Acid-soluble peptide yield 25-30% Pb≤1.0PPm.

3. Abalone Polypeptide Capsules

①Granulation: add 0.5-3% β-cyclodextrin to the above-mentioned abalone food stock solution, and then boil for 2-10 minutes, so that the residual astringent smell in the abalone hydrolyzate can be wrapped by β-cyclodextrin, so that The unpleasant fishy and astringent smell is covered, and the active ingredients in the abalone can be isolated from the outside world to prevent adverse quality changes, thereby effectively maintaining the nutritional ingredients and other physiologically active substances in the abalone.

② Drying can be achieved in two ways:

i Vacuum freeze-drying: put the above-mentioned microencapsulated abalone polypeptide solution in a freeze dryer, and dry it below -40°C at 133×10 ^-3 Pa, so that the water content is ≤4%.

ii Spray drying: Concentrate with vacuum concentration equipment, control its vacuum degree at 86.25-98.64Kpa, and temperature at 45-65°C. When concentrating, open the steam valve to slowly increase the temperature, gradually increase the vacuum degree, and concentrate the material until the solid content is 12 ~15% or so are spray dried. The temperature of the feed liquid for powder spraying is 45-50°C, the pressure of the feed pump is controlled at 19.6-49Kpa, the exhaust air temperature is 60-68°C, and the inlet air temperature is 150-180°C.

③Cooling packaging: adjust the abalone polypeptide powder to room temperature in a relative humidity environment of 50-60%, and then pack it into capsules.

The composition of the abalone polypeptide capsule obtained by the above-mentioned method is as follows:

Total protein 25-30%

Acid-soluble peptide yield 19～29%

Moisture ≤4%.

The present invention has the following advantages:

1. Use biotechnology and modern biotechnology to make the protein in abalone into polypeptides, and then prepare abalone polypeptide nutritional oral liquid, abalone polypeptide seasoning and abalone polypeptide capsules to meet the various needs of people.

2. The present invention not only maintains the nutritional components of the abalone itself, but also the polypeptides in the finished product have more biological value, are more conducive to digestion and absorption, and have various biological activities.

3. The present invention adopts sugar, acid or β-cyclodextrin to remove fishy smell, which effectively removes fishy smell from abalone raw materials.

Detailed ways

example 1

Get fresh abalone, make the abalone meat weight 100 kilograms after shelling. Immediately after shelling, the abalone meat is put into 100 kilograms of 0.3% aminoacetic acid preservation solution. During processing, fish out the abalone meat from the fresh-keeping solution and drain and transfer it to a tissue crusher, add 500 kg of water for tissue crushing, control the water temperature below 20°C, and crush until the solution is pasty. Put the above-mentioned broken abalone slurry into a sterile enzymolysis tank, autolyze at 10-12°C for 24 hours, then add 250 grams (1%) of As1.398 (enzyme activity 4700u/g) (the same below) ) for 30 minutes, and then 25 grams (0.1%) of compound flavor protease (Flavourzyme) was added for 60 minutes of enzymolysis. The temperature of the enzymolysis solution was controlled at 40° C., and the pH was controlled at 7.0. The above enzymolysis solution is adjusted to pH 7.5 with 10% sodium hydroxide, and then kept at 100° C. for 3 minutes to obtain abalone food stock solution.

Add 0.1% glucose to the above-mentioned abalone food stock solution, keep it in a water bath at 90°C for 30 minutes, then add 0.2% citric acid and 0.2% malic acid, keep it in a water bath at 90°C for 20 minutes, and get rid of the fishy smell abalone food stock solution.

Example 2

Get fresh abalone, make the abalone meat weight 100 kilograms after shelling. Immediately after shelling, the abalone meat is put into 100 kilograms of 0.3% aminoacetic acid preservation solution. During processing, remove the abalone meat from the fresh-keeping solution and drain and transfer it to a tissue crusher, add 100 kg of water for tissue crushing, control the water temperature below 20°C, and crush until the solution is pasty. Put the crushed abalone slurry into a sterile enzymolysis tank, autolyze at 18-20°C for 48 hours, add 25 grams (0.1%) of As1.398 for 60 minutes, and then add 250 grams (1%) compound flavor protease (Flavourzyme) was enzymatically hydrolyzed for 30 minutes, the temperature of the enzymolyzed solution was controlled at 60° C., and the pH was controlled at 8.0. The above enzymolysis solution is adjusted to pH 9.5 with 10% sodium hydroxide, and then kept at 90° C. for 10 minutes to obtain abalone food stock solution.

Add 0.1% glucose to the above abalone food stock solution, keep it in a water bath at 90°C for 30 minutes, then add 0.2% citric acid and 0.2% malic acid, keep it in a water bath at 90°C for 30 minutes, and get rid of the fishy smell abalone food stock solution.

Example 3

Get fresh abalone, make the abalone meat weight 100 kilograms after shelling. Immediately after shelling, the abalone meat is put into 100 kilograms of 0.3% aminoacetic acid preservation solution. During processing, fish out the abalone meat from the fresh-keeping solution and drain and transfer it to a tissue crusher, add 500 kg of water for tissue crushing, control the water temperature below 20°C, and crush until the solution is pasty. The above-mentioned broken abalone slurry is put into a sterile enzymolysis tank, and 500 grams (2%) of As1.398 neutral protease is added for enzymolysis for 30 minutes, and then 500 grams of compound flavor protease is added for enzymolysis for 30 minutes. The temperature of the enzymolysis solution was controlled at 40°C, and the pH was controlled at 7.0. Under the condition of stirring, adjust the pH of the enzymolysis solution to 7.5 with 5% sodium hydroxide, and then heat it with hot steam to keep the temperature at 100° C. for 3 minutes to obtain the abalone food stock solution.

Add 0.4% glucose to the above-mentioned abalone food stock solution, keep it in a water bath with a temperature of 100°C for 20 minutes, then add 0.05% citric acid and 0.05% malic acid, keep it in a water bath at 100°C for 20 minutes, and obtain a fishy smell-removing product Abalone food stock solution.

Example 4

Get fresh abalone, make the abalone meat weight 100 kilograms after shelling. Immediately after shelling, the abalone meat is put into 100 kilograms of 0.3% aminoacetic acid preservation solution. During processing, remove the abalone meat from the fresh-keeping solution and drain and transfer it to a tissue crusher, add 100 kg of water for tissue crushing, control the water temperature below 20°C, and crush until the solution is pasty. Put the broken abalone slurry into a sterile enzymolysis tank, add 25 grams (0.1%) of As1.398 neutral protease for 120 minutes, and then add 25 grams (0.1%) of compound flavor protease for 120 minutes. Minutes, the temperature of the enzymolysis solution was controlled at 60°C, and the pH value was controlled at 8.0. Under the condition of stirring, adjust the pH of the above enzymolysis solution to 9.5 with 5% sodium hydroxide, and then heat it with hot steam to keep the temperature at 90° C. for 10 minutes to obtain the abalone food stock solution.

Add 0.2% glucose to the above-mentioned abalone food stock solution, keep it in a water bath with a temperature of 90°C for 30 minutes, then add 0.1% citric acid and 0.1% malic acid, keep it in a water bath at 90°C for 30 minutes, and obtain the fishy smell-removing product Abalone food stock solution.

Example 5

Get the abalone food stock solution that the temperature that obtains by example 1 is about 80 ℃, add 0.1% pectin, 0.7% honey and stir, then cool naturally, leave standstill for 2 hours to make precipitation completely. After naturally cooling to room temperature, control its temperature below 20°C, put the solution after standing in a centrifuge and centrifuge at a speed of 3500 rpm for 15 minutes, take the supernatant, and dilute the above abalone polypeptide solution 5 times with water , add 2% sucrose, 0.05% AK-50 sugar substitute, 200 mg/kg vitamin C by the weight of the diluted solution, and after stirring evenly, use the mixed acid of malic acid and citric acid with a weight ratio of 1: 1 to adjust the pH to 4. The seasoned abalone nutrient solution is filtered through diatomaceous earth under pressure, and then filtered through two-stage microporous filtration membranes with a pore size of 5 μm and 0.5 μm. Inject the above-mentioned abalone nutrient solution into a brown bottle with a filling machine, heat and sterilize it at 120°C for 20 minutes, and obtain the abalone nutrient oral solution, whose composition is as follows:

Solids 30%

Total protein 0.15 g/ml

Acid-soluble peptide yield 22%

pH=4.

Example 6

Get the abalone food stoste that the temperature that obtains by example 3 is about 80 ℃, add 0.3% pectin, 0.5% honey, stir naturally, cool naturally, leave standstill for 3 hours to make precipitation completely. After naturally cooling to room temperature, control its temperature below 20°C, put the solution after standing in a centrifuge and centrifuge at a speed of 3500 rpm for 15 minutes, take the supernatant, and dilute the above abalone polypeptide solution with water 3 times , add 2% sucrose, 0.06% AK-50 sugar substitute, 200 mg/kg vitamin C by the weight of the diluted solution, after stirring evenly, use the mixed acid of malic acid and citric acid with a weight ratio of 1: 1 to adjust the pH to 4. The seasoned abalone nutrient solution is filtered through diatomaceous earth under pressure, and then filtered through two-stage microporous filtration membranes with a pore size of 5 μm and 0.5 μm. Inject the above-mentioned abalone nutrient solution into a brown bottle with a filling machine, heat and sterilize it at 120°C for 20 minutes, and obtain the abalone nutrient oral solution, whose composition is as follows:

Solids 22%

Total protein 0.1 g/ml

Acid-soluble peptide yield 28%

pH=4.

Example 7

Get the abalone food stock solution that the temperature that obtains by example 2 is about 80 ℃, add 0.5% pectin, 0.2% honey, after stirring evenly, cool naturally, leave standstill 3 hours to make it precipitate completely. Press filter the solution after standing to obtain a clarified abalone polypeptide solution, add 2% sucrose, 0.08% AK-50 sugar substitute, 100 mg/kg vitamin C according to the weight of the solution, stir well and use A mixture of malic acid and citric acid adjusts the pH to 3. The seasoned abalone nutrient solution is filtered through diatomaceous earth under pressure, and then filtered through two-stage microporous filtration membranes with a pore size of 5 μm and 0.5 μm. Inject the above-mentioned abalone nutrient solution into a brown bottle with a filling machine, heat and sterilize it at 120°C for 30 minutes, and obtain the abalone nutrient oral solution, whose composition is as follows:

Solids 2%

Total protein 0.015 g/ml

Acid-soluble peptide yield 19%

pH=3.

Example 8

Get 1/10 of the abalone food stoste that obtains by example 1, add 50 grams (2%) aspergillus oryzae (E/S, enzyme activity is 2000u/g), stir at 40 ℃ constant temperature brewing 7 days after stirring, wherein use 10 % NaOH solution to adjust the pH at about 7.2, and filter the above-mentioned brewing liquid with a 150-mesh filter cloth. Add 0.1% sodium glutamate, add 7% table salt. Then adopt the process of heat sterilization at 120°C for 20 minutes. The sterilized solution was concentrated at a vacuum degree of 86.25 Kpa and a temperature of 65° C. to a solid content of 18%. The obtained abalone polypeptide seasoning ingredients are as follows:

Solids 2% As≤0.5PPm

Total protein 0.015 g/ml Pb≤1.0PPm

Acid-soluble peptide yield 30%.

Example 9

Get 1/10 of the abalone food stoste that obtains by example 3, add 150 grams (6%) Aspergillus oryzae (E/S, enzyme activity is 3000u/g), stir at 40 ℃ of constant temperature brews for 3 days after stirring, wherein use 5 % NaOH solution to adjust the pH at about 7.2, and filter the above-mentioned brewing liquid with a 150-mesh filter cloth. Add 0.4% monosodium glutamate, add 12% table salt. Then heat sterilization at 120°C for 30 minutes. The above-mentioned sterilized solution was concentrated at a vacuum degree of 98.64 Kpa and a temperature of 45° C. to a solid content of 18%. The obtained abalone polypeptide seasoning ingredients are as follows:

Solid content 30% As≤0.5PPm

Total protein 0.15 g/ml Pb≤1.0PPm

The yield of acid-soluble peptide was 26%.

Example 10

Get 1/10 of the abalone food stock solution that obtains by example 2, add 1.5 kilograms (0.5%) beta-cyclodextrin, then cook for 2 minutes, put the above-mentioned abalone polypeptide solution into a freeze dryer, control the temperature at -40°C , The degree of vacuum is 133×10 ^-3 Pa, so that the moisture content is less than 4%. Sieve the freeze-dried abalone peptide powder, remove lumps, cool to room temperature in an environment with a relative humidity of 60%, put the cooled abalone peptide powder into capsules, and obtain abalone peptide capsules, which The ingredients are as follows:

Total protein 28%

Acid-soluble peptide yield 19%

Moisture 3.4%.

Example 11

Take 1/10 of the stock solution of abalone food obtained in Example 3, add 5 kg of β-cyclodextrin, cook for 10 minutes, and concentrate using vacuum concentration equipment, control the vacuum at 86.25Kpa, temperature 45°C, and concentrate the solids of the material Spray drying to about 12%, the temperature of the material liquid for powder spraying is 50°C, the pressure of the material pump is controlled at 19.6Kpa, the exhaust air temperature is 68°C, and the air intake temperature is 180°C. Sieve the sprayed abalone polypeptide powder to remove the lumps The thing is cooled to room temperature under a relative humidity environment of 58%, and the cooled abalone polypeptide powder is packed into a capsule, and what is obtained is the abalone polypeptide capsule, and its composition is as follows:

Total Protein 25%

Acid-soluble peptide yield 29%

Moisture 4%.

Example 12

Take 1/10 of the abalone food stock solution obtained in Example 4, add 9 kg of β-cyclodextrin, then cook for 8 minutes, and concentrate using vacuum concentration equipment, control the vacuum degree at 98.64Kpa, temperature 65°C, and concentrate the solids of the material Spray drying to about 15%, the temperature of the material liquid for powder spraying is 50°C, the pressure of the material pump is controlled at 49Kpa, the exhaust air temperature is 60°C, and the air intake temperature is 150°C. Sieve the sprayed abalone polypeptide powder to remove lumps The product is cooled to room temperature under a relative humidity environment of 50%, and the cooled abalone polypeptide powder is packed into a capsule to obtain the abalone polypeptide capsule, and its composition is as follows:

Total Protein 30%

Acid-soluble peptide yield 29%

Moisture 3%.

Note: The proportions involved in this application document are weight ratios.

Claims (2)

1, a kind of preparation method of abalone polypeptide flavouring is characterized in that:

A, raw material handle: add abalone meat heavy 1～5 times, temperature and be lower than 20 ℃ water and carry out historrhexis,

B, enzymolysis 1: with the abalone slurries after the above-mentioned fragmentation in 10～20 ℃ of temperature self-dissolvings 24～48 hours, add 0.1～1%As1.398 neutral proteinase afterwards, enzyme 4700u/g alive, pH6.5～8.0, enzymolysis 30～60 minutes adds 0.1～1% composite flavor protease afterwards again, enzymolysis 30～60 minutes, the enzymolysis liquid temperature is 40～60 ℃, and pH is 7.0～8.0

Or enzymolysis 2: elder generation adds 0.1～2% As1.398 neutral proteinase in the abalone slurry after above-mentioned fragmentation, enzyme 4700u/g alive, pH6.5～8.0, enzymolysis 30～120 minutes, add 0.1～2% composite flavor protease again, enzymolysis 30～120 minutes, the enzymolysis liquid temperature is 40～60 ℃, pH is 7.0～8.0

C, enzyme goes out: the pH of above-mentioned enzymolysis liquid is transferred to 7.5～9.5, in 90～100 ℃ of insulations 3～10 minutes, abalone food stoste,

D, brewage: in abalone food stoste, add 2～6% aspergillus oryzaes, stir and brewageed 3～7 days 40 ℃ of temperature,

E, filtration: above-mentioned brewing water is filtered with 150 purpose filter clothes,

F, seasoning: the sodium glutamate of adding 0.1～0.4% and 7～12% salt,

G, sterilization: adopt the sterilization of 20～30 minutes technology of 120 ℃ of temperature,

H, concentrated: the solution after the sterilization is carried out vacuum concentrate, its vacuum is 86.25-98.64Kpa, and temperature 45-65 ℃, being concentrated into solid content is 18%.

2, according to the abalone polypeptide flavouring of the described method preparation of claim 1, it is characterized in that:

Solid content 2～30%

Total protein 0.015～0.15 grams per milliliter As≤0.5PPm

Solubility in acid peptide yield 25～30% Pb≤1.0PPm.