Study On The Technology Of The Catfish Edible Powder

This thesis took eight-beard catfish as the trial raw material, began with the main points in the production of catfish edible powder, mainly studied how to take off fishy smell,degrease and raise the solubility etc, determined the optimal technology to produce the catfish edible powder. On the base of the above-mentioned, detected the nutritional composition and content of the finished product, meanwhile, designed the storage experiment, as to analyze the variation of the organ character, the physics and chemistry index and the microorganism index in the storage period, that provided theories basis and reference to the industrialization production and application of the edible fish powder.The main conclusion of the thesis was as follows:1.Adopted four methods to take off fishy smell, such as water poaching,β-CD embedding, yeast fermentation, took the organoleptic investigation as the criterion, form designing the single factor and orthogonal experiment, determined that yeast fermentation as the optimal method to take off fishy smell, and the optimal condition was:inoculum size 1.0%,time 60mins, pH 7.The fishy smell essentially disappeared by yeast fermentation.2.Adopted three degreasing methods, including water poaching, organic solvent extracting and lipase hydrolyzing,took the degreasing rate and the protein recovery rate as the synthetic judgment index, from designing the single-factor and orthogonal experiment, determined lipase hydrolyzing as the best degreasing method, and the optimal condition was:time 50mins, dosage 0.3%,dosage liquor 1:4, and the degreasing rate was above 95%.3.Took the solubility as the judgment index, designed three different kinds of technology to produce the edible catfish powder:The solubility of the catfish edible powder produced by the first craft was about 20%-25%,which was lower compared to milk powder, so the process was not the ideal.In the second craft, by using the additive, desiged the single factor experiment to decide the category and dosage of the additive, desiged three factors quadratic rotation to determine the optimal dosage of the additive and the ratio, the solubility was above 76%.In the third craft,choose four kinds of enzymes to hydrolyze the catfish meat,under their best condition,took the solubility as the judgment index. The solubity of catfish edible powder was about 88.1%,which was hydrolyzed by neutral enzyme. Designed its orthogonal experiment based on the single factor experiment to determine the best hydrolyzation condition to produce catfish edible powder. The optimal condition was:dosage 0.55%, time 60mins and the dosage liquor rate 1:3,the solubility could reach 90%.Comprehensive compared the above three kinds of productions, we could know that the craft third was the best one,which was named limited-hydrolyzation.4,Analyzed the variation of the organ character, microorganism index and the physics-chemistry index in storage, comprehended the variation of the catfish edible powder, provided the theories foundation. to prolong its shelf period.5,With the examination towards the catfish edible powder nourishment composition,got its nourishment constitute and contents:the humidity content 2.83%,protein content 74.55%,fat content 5.52%,total ash centcontent 0.93%.