利用鲶鱼骨及碎肉开发骨肉粉的工艺技术研究

以八须革胡子鲶鱼骨及碎肉为原料,通过高压蒸煮、绞碎、酶解、打浆、真空冷冻干燥或喷雾干燥等工艺制成鲶鱼骨肉粉,作为宠物食品加工中的配料。实验确定了中性蛋白酶为最适水解用酶。以骨肉粉的溶解性为指标,通过正交试验,确定了中性蛋白酶酶解鲶鱼骨及碎肉的最佳条件为:酶用量2 200 U/g、50℃酶解时间6 h、pH 7.0、底物浓度1.0∶3.0;真空冷冻干燥骨肉粉的水分含量为3.67%,喷雾干燥后骨肉粉的水分含量为8.09%,真空冷冻干燥方法生产的骨肉粉溶解度为37.14%,高于喷雾干燥方法的33.73%。对采用喷雾干燥方法生产的骨肉粉进行37℃保温试验,在贮存到第8周时,菌落总数为5.08 CFU/g,TBARS值为1.53 mg/100 g。推测该骨肉粉在常温条件下可贮存8～10个月。

Technology for Preparation of Mixed Catfish Bone and Meat Powder

The study was designed to develop mixed bone and flesh powder as pet food ingredients using catfish bones and minced meat.Catfish bones and minced meat were softened by high-pressure steaming and grinded to mud,enzymatic hydrolysis was then carried out followed by vacuum freeze drying or spray drying.The neutral protease was tested to be the best choice.Taking the solubility of the resulted powder as indicator of single factor test and orthogonal test,the optimal conditions for neutral protease to hydrolyze were as follows： enzyme usage 2 200 U/g,incubation for 6 h at 50 ℃,substrate concentration 1.0∶ 3.0,pH 7.0.The determination results of physical and chemical attributes demonstrated that the quality of the powder desiccated by vacuum freeze-drying was superior to that of the spray dried powder.Its water content（3.67%） was lower and the solubility（37.14%）was higher than the spray dried powder（8.09% and 33.73%,respectively）.Considering the large-scale mass production,the vacuum freeze drying was replaced by the spray drying.The results of 37 ℃ preserving test suggested that at the time of 8 weeks during storage,the total bacteria account was 5.08 CFU/g,TBARS value was 1.53 mg/100 g,thus indicated that the spray dried catfish mixed bone and flesh powder can be preserved for 8～10 months at room temperature.