The Preparation Of Anchovy Protein Powder

This paper aims to study preparation of anchovy protein powder is isolated from anchovy oil, protein enzyme technology, enzyme technology solution clarified, improved technologies hydrolyzate flavor, protein powder technology and related useful products R & D research, to achieve a large-scale production, and ultimately the anchovy anchovy protein powder of industrial development.Through a number of single-factor test to determine the initial protease enzyme anchovy protein and oil water separation enzymatic best to Alcalase protease enzymatic extraction of crude fish oil, water, the best process for enzymatic hydrolysis solution pH 8.5, reaction temperature 60℃, hydrolysis time 7h, with the enzyme 0.8‰, liquid to solid ratio of 1:1, breaking the pH is 8. Under this condition, the anchovy fish oil extraction rate 83.4%. Single enzyme, two enzymes, more enzymes and more on the optimization of anchovy protein hydrolysis test, and ultimately determine the depth of the enzyme exonuclease digested flavourzyme modified hydrolyzate bitter small, full flavor. Orthogonal test showed that the degree of protein hydrolysis and enzyme hydrolysis time, the amount subject to the greatest effect, increasing the amount of enzyme will increase significantly after the protein powder processing costs.Anchovy protein substrate is 8.6%, the initial pH to 7.0,0.1% and 0.1% Flavor protease, 55℃hydrolysis 24h, amino acids can reach 81.2% conversion rate, conversion rate of 92.5% protein, exogenous enzymes and rational use of endogenous enzymes, the production cost savings, but also to the depth of anchovy protein digestion. The depth of anchovy protein hydrolysis, carried out at 55℃, can inhibit the proliferation of bacteria, to ensure no spoilage hydrolyzate. Using activated carbon as filter aids, filter press through the filter can effectively remove impurities in protein hydrolysates are clarified, to achieve the purification of hydrolysates bitterness can be removed at the same time. Concentrate powder by spray drying process technology, the production of anchovy fish balls chemical and microbiological indicators of white powder can reach the industry standard. The process produce a milky white powder anchovy protein powder, rich flavor, no bitterness, can be instant in water, anchovy fish protein relative to the materials obtaine white powder is 11.7%. White powder in the protein content of anchovy fish balls up to 82.8%, 0.8% fat content, is the ideal high-protein low-fat healthy ingredients, seafood seasoning can be used as base material and health care products base ingredients.