Quality Improvement Tchnology Of Salmon Protein Nutrition Base Powder

China is a big aquatic country,with fish production accounting for about 60% of the country's total aquatic production,and deep processing for fish products is relatively weak.With the improvement of people's living standards and quality of life,people's need for protein powder has gradually increased,so there is good prospect for the development of protein powder.However,at present,there are relatively many protein powders developed from cow's milk or plant seeds,and there are relatively few studies on the use of aquatic products as raw materials for developing protein powder.In this study,using the migratory fish as raw material,the extraction rate and recovery rate of the protein were first determined under non-enzymatic hydrolysis conditions,and then the flavor regulation of the migratory protein hydrolysate was studied.Different enzymes were used,and different enzymolysis conditions were used for enzymatic hydrolysis.The salmon meat protein is combined with an electronic nose,an electronic tongue,a sensory evaluation,and the like,and an enzymatic hydrolysis process is preferably used to obtain an expected migratory product of the salmon.In addition,the subject was modified by high pressure homogenization method to study the effects of different homogenization pressures on the physicochemical properties of the fish base powder.The results of this paper are as follows:1.The main nutrients of the fish base powder were determined,especially the protein composition.The protein content of the fish base powder was as high as 90%,which could be used as a source of high quality protein under non-enzymatic hydrolysis conditions.The protein recovery rate was 36%.2.The change of bitterness value of migratory meat after being digested by five different enzymes was studied.In this study,papaya,animal,flavor,neutral and alkaline enzymes were used and several different time points were selected for 0.5 h,1 h,1.5 h,2 h and 2.5 h to hydrolyze the salmon meat.The results showed that the bitterness value increased first and then decreased with the increase of enzymatic hydrolysis time.The bitter taste of the hydrolyzed enzymatic hydrolyzed solution by the alkaline protease was the heaviest,and the lowest bitterness was the horse hydrolyzed by papain.Harsh meat enzymatic hydrolysate.3.Analyze and compare the changes of volatile substances in the migratory meat after being hydrolyzed by five proteases.Two time points were selected by sensory evaluation,which were the most heavy and lightest time points(1.5 h,2.5 h).In combination with electronic nose and gas chromatography,it is found that the volatile matter of fish meat which is enzymatically hydrolyzed by animal protease is the most,but the volatile matter is reduced at 2.5 h,and the volatile matter of fish which is digested by alkaline protease is the least,but the volatile substances are Not an astringent substance.4.The effects of different high pressure homogenization pressure on the physical processing characteristics of the fish base powder were studied.The results show that the solubility,emulsifying,foaming,hydrophobicity,etc.are better when the pressure is 20 Mpa,and the particle size decreases with the increase of the pressure,and the effect of high pressure homogenization on the pinkness of the base.Not obvious.