低值淡水鱼蛋白粉加工技术研究

低值淡水鱼蛋白粉加工技术研究(6400字)

摘 要：试验以低值鲢鱼为原料，研究了酶解法制取蛋白粉的关键技术。结果表明利用木瓜蛋白酶水解的最佳工艺条件为：温度57℃，pH 5.7，酶添加量1％，料液比1:15，时间6h；脱腥脱苦的最佳工艺条件为： 15%活性炭在pH 5.5，温度3O℃条件下，处理1.5h。制品为淡黄色粉末，溶解性好、无苦味，蛋白质含量高，游离氨基酸含量高且宜于人体吸收，是富含人体所需矿物质元素的高质量蛋白粉。
关键词：鲢鱼；酶解；脱腥脱苦；鱼蛋白粉

The Research of Processing Technology of Low Value Fresh Water Fish Albumen Powder

Abstract:The experiment take the low value silver carp as a raw material, studied the enzymolysis legal system to take the albumen dried the key technologies. The result indicated that the use papayin hydrolisis the best technological conditions are: The temperature 57℃, pH 5.7, the enzyme recruitment 1%, expect the fluid to compare 1:15, time 6h; Escapes escapes the bitter best technological conditions is rank: 15% activated charcoal in pH 5.5, under the temperature 3O℃ condition, process 1.5h. The product is the faint yellow powder, the solubility good, does not have the bitter taste, the protein content is high, the dissociation amino acid content is high, and is suitable for the human body absorption, needs the mineral prime high grade albumen dried richly including the human body. [资料来源：THINK58.com]
Key word: Silver carp;  Enzymatic hydrolysis;  Deodorizing;  Fish albumen powder


目录


摘要……………………………………………………………………………………1
关键词…………………………………………………………………………………1
1前言…………………………………………………………………………………1
2材料与方法…………………………………………………………………………2

[资料来源：http://think58.com]

2.1材料…………………………………………………………………………2
2.1.1原料…………………………………………………………………2
2.1.2试剂…………………………………………………………………2
2.2主要仪器设备………………………………………………………3
2.3工艺流程……………………………………………………………………3 [资料来源：THINK58.com]
2.4操作要点……………………………………………………………3
2.4.1原料预处理…………………………………………………………3
2.4.2脱脂…………………………………………………………………3
2.4.3加酶水解…………………………………………………………3
2.4.4灭酶………………………………………………………………3 [资料来源：http://www.THINK58.com]
2.4.5脱腥脱苦……………………………………………………………4
2.4.6浓缩…………………………………………………………………4
2.4.7喷雾干燥…………………………………………………………4
2.5试验设计……………………………………………………………………4
2.5.1酶解工艺参数的研究………………………………………………4

[资料来源：www.THINK58.com]

2.5.2脱腥脱苦的研究……………………………………………………4
2.6测定项目及方法……………………………………………………………5
3结果与分析…………………………………………………………………………7
3.1酶解工艺参数确定…………………………………………………………7
3.2脱腥脱苦工艺参数确定……………………………………………………8 [资料来源：http://www.THINK58.com]
4结论………………………………………………………………………………9
5讨论………………………………………………………………………………9
参考文献……………………………………………………………………………10
致谢…………………………………………………………………………………11

[来源：http://www.think58.com]