CN108077940A - A kind of abalone peptide removes fishy smell technique - Google Patents
A kind of abalone peptide removes fishy smell technique Download PDFInfo
- Publication number
- CN108077940A CN108077940A CN201711387227.6A CN201711387227A CN108077940A CN 108077940 A CN108077940 A CN 108077940A CN 201711387227 A CN201711387227 A CN 201711387227A CN 108077940 A CN108077940 A CN 108077940A
- Authority
- CN
- China
- Prior art keywords
- abalone
- warming
- fishy smell
- peptide
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of abalone peptides to remove fishy smell technique, specific steps：Abalone meat is taken to crush, slurrying, obtain abalone slurries；Add water into abalone slurries, be warming up to 45 DEG C 55 DEG C, adjust PH to 7.0 9.0；Compound protease enzymolysis 3h 5h are added in, 70 DEG C of 90 DEG C of enzyme deactivations is warming up to, after 20min 40min, filtrate is collected by centrifugation；35 DEG C 40 DEG C are cooled to, dusty yeast is added in and is stirred to react 30min 60min；Beta cyclodextrin is added in after being warming up to 50 DEG C 80 DEG C and activated carbon is refined, and is filtered decarburization through plate and frame filter press, is collected filtrate；Filtrate by film concentrator is concentrated, is spray-dried, obtains the abalone peptide of deodorant.For the abalone peptide that the present invention is prepared using abalone meat without bitter taste, the distinctive fishy smell of anhydrous product, product is in good taste, can be used as health products and functional food ingredient.
Description
Technical field
The present invention relates to aquatic products deodorant fields.Fishy smell technique is removed more particularly, to a kind of abalone peptide.
Background technology
Abalone is known as the good reputation of " king of seafood delights ", is exactly one of marine products " eight delicacies " from ancient times.It belongs to a kind of primitive ocean shellfish
Class has 216 kinds in worldwide, has very high nutritive value, and with very high medical value.Abalone is always
The rare food materials of tradition of China,《Compendium of Materia Medica》In just it is on the books, abalone is sweet in flavor, mild-natured, have heat-clearing improving eyesight, qi-restoratives enriching yin, support
Blood benefit stomach, liver-kidney tonifying, therefore have the title of " improving eyesight fish ".What related abalone was recorded also has《Pharmacopeia》、《Mingyi Bielu》With《In Yellow Emperor, a legendary ruler
Through》Etc..
With the further investigation to abalone, the value of abalone is also approved for modern medicine.Rich in protein, glycogen, a variety of
Amino acid, vitamin, trace element and other physiological activators.Average every 100 grams of edible parts, contain 19.0 grams of albumen
Matter, 3.4 grams of fat, 1.5 grams of carbohydrates.
At present, in abalone production, both at home and abroad mainly to process the products such as frozen abalone, abalone sauce can and dry Bao.
The protein molecular weight contained in abalone meat is big, it is necessary to which the digestive organs through human body are degraded into oligopeptide or amino acid rear
It can be absorbed and used.Its digestibility is low, is unfavorable for the elderly and the postoperative patient of digestive function weakness.With science and technology
Development, with zymolysis technique prepare molecular weight it is small beneficial to the abalone peptide digested and assimilated become a kind of trend.But due to aquatic products
Product generally containing serious fishy smell, cause its intensive processing to be affected, the peptides product that abalone prepares through intensive processing also has
There is serious fishy smell, therefore the fishy smell elimination process during intensive processing becomes particularly important.
The content of the invention
It is an object of the invention to solve the problems, such as above-mentioned deficiency, a kind of abalone peptide removal fishy smell technique is developed so that prepare
Abalone peptide it is in good taste, no bitter taste, without fishy smell can be used as nutrient protein replenishers directly edible or for developing health products or work(
It can property food.
In order to achieve the above objectives, the present invention provides a kind of abalone peptide fishy smell elimination process, is as follows：
S1, abalone meat enzymolysis：Abalone meat is taken to crush, slurrying, obtain abalone slurries, add in described 10-20 times of quality of abalone slurries
Water, be warming up to 45 DEG C -55 DEG C, hydrogenation sodium oxide molybdena adjusts PH to 7.0-9.0；Add in compound protease 2%-5%（Protein content）,
Stirring enzymolysis 3h-5h, obtains enzymolysis liquid；
S2, above-mentioned enzymolysis liquid is warming up to 70 DEG C of -90 DEG C of enzyme deactivations, is centrifuged after 20min-40min, collect liquid phase；
S3, the liquid phase of collection is cooled to 35 DEG C -40 DEG C, adds in dusty yeast 0.5%-3.5%（W/V）It is stirred to react 30min-
60min。
S4,50 DEG C -80 DEG C are warming up to reaction solution, add in beta cyclodextrin 1%-5%（Protein content）, react 30min-60min
Activated carbon 0.5%-1% is added in afterwards（W/V）, reaction 30min-60min is refined, through plate and frame filter press filtering decarburization, collection liquid
Phase is refined liquid；
S5, refined liquid is concentrated into solid content as after 20%-40%, spray drying obtains deodorant abalone peptide by film concentrator.
It is preferred that step S1 described in protease be：Alkali protease：Neutral proteinase：Papain is 4-7：2-5：1-
3。
It is preferred that step S3 described in the yeast that adds in be one kind in Angel high activity dried yeast or Angel wine yeast
Or two kinds.
The advantageous effect of the present invention compared with the prior art is：
（1）Abalone peptide molecular weight made from the method for the present invention is up to more than 95% in below 1000Da, can completely be inhaled by human body
It receives.
（2）Abalone peptide is in good taste made from the method for the present invention, no bitter taste, without fishy smell, and nutrient protein replenishers can be used as straight
It connects and eats or for developing health products or functional food.
Specific embodiment
Embodiment 1
（1）Abalone meat 500g is taken, is crushed, slurrying, obtains abalone slurries, adds in 10L water, is warming up to 45 DEG C, is hydrogenated with sodium oxide molybdena tune
PH to 8.0 is saved, adds in compound protease 2%（Protein content）, enzymolysis 3h is stirred, obtains enzymolysis liquid；
（2）Enzymolysis liquid is warming up to 80 DEG C of enzyme deactivations, liquid phase is collected by centrifugation after 20min；
（3）Above-mentioned liquid phase is cooled to 38 DEG C, adds in Angel high activity dried yeast 50g, is centrifuged after stirring 1h, collection liquid
Phase；
（3）The liquid phase of collection is warming up to 60 DEG C, adds in beta cyclodextrin 5g, activated carbon 50g, reaction are added in after reacting 40min
40min is carried out after refining, and is filtered decarburization through plate and frame filter press, is collected liquid phase, is refined liquid；
（4）Refined liquid is concentrated into solid content as after 25%, spray drying obtains abalone peptide by film concentrator.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of abalone peptide removes fishy smell technique, which is characterized in that is as follows：
S1, abalone meat enzymolysis：Abalone meat is taken to crush, slurrying, obtain abalone slurries, add in described 10-20 times of quality of abalone slurries
Water, be warming up to 45 DEG C -55 DEG C, hydrogenation sodium oxide molybdena adjusts PH to 7.0-9.0；Add in compound protease 2%-5%（Protein content）,
Stirring enzymolysis 3h-5h, obtains enzymolysis liquid；
S2, enzymolysis liquid described in S1 is warming up to 70 DEG C of -90 DEG C of enzyme deactivations, is centrifuged after 20min-40min, collect liquid phase；
S3, the step S2 liquid phases collected are cooled to 35 DEG C -40 DEG C, add in dusty yeast 0.5%-3.5%（W/V）It is stirred to react
30min-60min；
S4,50 DEG C -80 DEG C are warming up to step S3 reaction solutions, add in beta cyclodextrin 1%-5%（Protein content）, react 30min-
Activated carbon 0.5%-1% is added in after 60min（W/V）, reaction 30min-60min is refined, through plate and frame filter press filtering decarburization, receipts
Collect liquid phase, be refined liquid；
S5, refined liquid is concentrated into solid content as after 20%-40%, spray drying obtains deodorant abalone peptide by film concentrator.
2. a kind of abalone peptide removal fishy smell technique according to claim 1, which is characterized in that protease described in step S1 is：
Alkali protease：Neutral proteinase：Papain is 4-7：2-5：1-3.
A kind of 3. abalone peptide removal fishy smell technique according to claim 1, which is characterized in that the yeast added in described in step S3
For one or both of Angel high activity dried yeast or Angel wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711387227.6A CN108077940A (en) | 2017-12-20 | 2017-12-20 | A kind of abalone peptide removes fishy smell technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711387227.6A CN108077940A (en) | 2017-12-20 | 2017-12-20 | A kind of abalone peptide removes fishy smell technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077940A true CN108077940A (en) | 2018-05-29 |
Family
ID=62177595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711387227.6A Pending CN108077940A (en) | 2017-12-20 | 2017-12-20 | A kind of abalone peptide removes fishy smell technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077940A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486892A (en) * | 2019-01-04 | 2019-03-19 | 鲍隆 | A kind of abalone peptide and the preparation method and application thereof improving immunity of organisms |
| CN110663807A (en) * | 2019-10-10 | 2020-01-10 | 青岛浩大生物科技工程有限责任公司 | Method for improving kidney-tonifying and yang-strengthening effects of abalone biological product |
| CN112956655A (en) * | 2021-03-10 | 2021-06-15 | 烟台市万船口海洋生物科技有限公司 | Production process of enzymolysis fish soluble slurry |
| CN113519792A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Method for removing fishy smell of live abalone |
| CN115141868A (en) * | 2022-07-19 | 2022-10-04 | 韩耀辉 | Method for decoloring and deodorizing abalone protein peptide |
-
2017
- 2017-12-20 CN CN201711387227.6A patent/CN108077940A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486892A (en) * | 2019-01-04 | 2019-03-19 | 鲍隆 | A kind of abalone peptide and the preparation method and application thereof improving immunity of organisms |
| CN109486892B (en) * | 2019-01-04 | 2022-07-05 | 鲍隆 | Abalone peptide for improving body immunity and preparation method and application thereof |
| CN110663807A (en) * | 2019-10-10 | 2020-01-10 | 青岛浩大生物科技工程有限责任公司 | Method for improving kidney-tonifying and yang-strengthening effects of abalone biological product |
| CN112956655A (en) * | 2021-03-10 | 2021-06-15 | 烟台市万船口海洋生物科技有限公司 | Production process of enzymolysis fish soluble slurry |
| CN113519792A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Method for removing fishy smell of live abalone |
| CN113519792B (en) * | 2021-07-05 | 2023-12-19 | 百珍堂生物科技(浙江)有限公司 | Deodorization method for living abalone |
| CN115141868A (en) * | 2022-07-19 | 2022-10-04 | 韩耀辉 | Method for decoloring and deodorizing abalone protein peptide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108077940A (en) | A kind of abalone peptide removes fishy smell technique | |
| CN101836687B (en) | Preparation method of instant fresh water fish peptide powder | |
| CN100536690C (en) | Nutrient flavouring made from fresh water fish protein, and its prodn method | |
| JPH0458946B2 (en) | ||
| CN102643368B (en) | Method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp leftovers | |
| WO2016173222A1 (en) | Hypoallergenic, odor-reduced fish protein oligopeptide, industrialized preparation method for same, and applications thereof | |
| CN103609831A (en) | Method for preparing gingko protein peptide | |
| CN101558791A (en) | Dual-protein based polypeptide soy-bean milk powder and preparation method thereof | |
| CN107198252B (en) | Silkworm pupa protein, compound protein thereof and preparation method thereof | |
| CN102839047B (en) | Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail | |
| RU2460338C2 (en) | Natural substitute of salt | |
| CN108085355A (en) | A kind of preparation method of microencapsulation oyster oligopeptide | |
| CN102987275A (en) | Preparation method of soybean oligo saccharide peptide with high biological value | |
| JP2007068454A (en) | Method for producing rice protein, rice protein produced by the method, and food | |
| JPS5810050B2 (en) | Manufacturing method for healthy food and beverages | |
| CN101965982A (en) | Method for preparing beverage from silk peptide | |
| JP3503885B2 (en) | Fermented seasonings made from seafood extract | |
| JP2002045138A (en) | SOYBEAN PROCESSED FOOD RICHLY CONTAINING gamma-AMINOBUTYRIC ACID | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN107048417A (en) | A kind of preparation method of the peach kernel polypeptide oral liquor of high bioavilability | |
| CN109221597A (en) | A kind of preparation method of river Puffer fish low fat albumen powder | |
| JP2005124517A (en) | Antithrombotic food and beverage | |
| JPH0356424A (en) | Potassium supplementary agent, production thereof and food, drink and medicine containing the same | |
| CN111264677A (en) | Preparation method and application of oyster small molecular peptide | |
| JPS603462B2 (en) | Seasoning manufacturing method and seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180529 |