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A Study of Silver Carp Protein Beverage Processing Technology and Its Workshop Design

Author: WangYiMing
Tutor: HuAiJun
School: Tianjin University of Science and Technology
Course: Food Engineering
Keywords: silver carp protein the enzymatic hydrolysis the zymolytic fishy flavorremoval silver carp protein beverage workshop design
CLC: TS275.4
Type: Master's thesis
Year: 2012
Downloads: 25
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Abstract


Silver carp is cheap and abundant but lack of development and utilization. And its processing technology is lagging. This paper mainly studies the enzymatic hydrolysis of Silver Carp Protein (SCP), the zymolytic fishy flavor removal of hydrolysate, the processing of SCP beverage, the bioactivity of hydrolysate and zymolytic and the design of beverage workshop. The results were as follows.The paper compared the single use of papain, alcalase, neutrase with their combinations of every two on the degree of hydrolysis (DH). The results indicated that the optimal process parameters were as follows:the amount of neutral protease was added0.2%, enzymatic hydrolysis temperature was50℃, solid and liquid ratio was1:8(w/v), enzymatic hydrolysis time was8h. Under this condition, DH was35.04%. After then, the ways to add flavourzyme was compared, and the results showed that the best way was to add it after the neutrase and enzymatic hydrosis time was2h, the amount of flavourzyme was0.1%. In this condition, the hydrolysate of lowest bitterness was got.The fishy flavor of hydrolysates was removed through fermentation by yeast. The results after single-factor and orthogonal experiments indicated that the optimal process parameters were as follows:the amount of yeast was3%, fermentation time was1h. the amount of sugar was4%, so it obtain the lowest fishy score of zymolytic fluid.Hydrolysate and zymolytic fluid of SCP were as objects of study, and the contents of15amino acid and antioxidant activity and antibacterial activity of them were determined, too. The results showed that the contents of essential amino acids in zymolytic fluid was1.34times than that of hydrolysate. and the contents of15kinds of amino acids was1.46times. For the·OH scavenging activity, the highest scavenging ratio of hydrolysates and zymolytic fluid was86.77%and92.76%, so the·OH scavenging activity of zymolytic fluid was stronger than that of hydrolysate. For the DPPH· scavenging activity, the highest scavenging ratio of hydrolysates and zymolytic fluid is59.24%and64.09%, so the·OH scavenging activity of zymolytic fluid was stronger than that of hydrolysate. For antibacterial activity of hydrolysates and zymolytic fluid, the activity was not obvious for three kinds of bacteria between them in this condition.Zymolytic fluid was as the raw material of the SCP beverage, and results after single-factor and orthogonal experiments indicated that the optimal process parameters were as follows:the amount of CMC as the stabilizer of the beverage was0.15%. the ratio of zymolytic fluid and lemon juice was3:2, the amount of sugar was added7%, the amount of malic acid was added2%. The bactericidal conditions were90℃for20min.The workshop design of annual treatment of12000t SCP beverage was completed. The design include floor diagram of the workshop, equipment layout diagram, Cleaning in Place(CIP) diagram, watertreatment diagram, material balance, water-electricity-steam balance and device selection.

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