Studies Of The Influencing Factors Of The Carp's Crude Protein And The Characters Of The Carp Milk's Stabilization And Emulsification

Freshwater fish is an important part of aquatic product in our country. And carp is the most common and universal variety. The grass carp is the significant natural resource of animal protein. Which contents about 17.9% protein. The paper studied the technological conditions and influencing factors of the leach of carp's crude protein. According to the flavor chemistry and the stabilization and emulsification theory, the paper discussed the flavor, stabilization, emulsification of the carp milk, of which material was based on the extraction of the carp's crude protein. Through the experiments the kinds and the dosages of the flavor substances, stabilizers and emulsifers were determined.Part I STUDY OF THE INFLUENCE FACTORS ON THE HEATING EXTRACTION OF GRASS CARP'S CRUDE PROTEINHeating extraction was adopted to study the influence of some factors such as extractive time and temperature, stirring, sugar, pH and sodium chloride on the leach of grass carp's crude protein. According to the result of each single test, we get the optimize parameters by carrying through orthogonal test. The best parameters for the experiment were that pH was 1, stirring speed was 300r/min, adding dosage of sodium chloride was 0.75%, temperature was 90, and theextractive time was 2h. On these conditions the best lixiviation of grass carp's crude protein was 2.53%. Sugar had little function on the experiment.Part II RESEARCH FOR THE STABILITY AND EMULSIFICATION OF THE PROTEIN EXTRACTION OF CARP MILKThe crude protein of carp was used as the basic ingredient to discuss the flavor, stability and emulsification of the carp milk. The experiment indicated that full milk, hydrogenized-vegetable oil and sugar have significant infulence on the flavor of the carp milk. The best components and ratio to satisfy the carp milk's flavor were that full milk was 2%, hydrogenized-vegetable oil was 0.25%, sugar was 7%, and the rest was the carp extraction. pH would be adjusted to about 7 with sodium bicarbonate.The paper went on researching and determining the kinds and dosages of the stabilizer and the emulsifier. Through the experiments the conclusion is that xanthan 0.10%, algae acid natrium 0.10%, casein acid natrium 0.05%, mono-glyceride 0.2%.On the condition of the determined non-technological factors, the paper studied the satisfying thermal sterilization time and temperature to preserve the carp milk. The crude protein, the amount of bacterium, colibacillus and pathogen of the carp milk were examined after the process in this experiment. The experiment determined that thermal sterilization temperature is 121, the sterilization time is 30min. On this condition, the lose ratio of the crude protein of the carp milk was 0.167%. Kept at RH85%, 37 for 21 days preserving, the bacterium amount in carp milk was about 45 cfu/ml; colibacillus and pathogen were not detected.