Preparation method of hard clam seafood flavoring peptides and products thereof

A technology for clams and seafood, which is applied in the field of preparation of clams and seafood flavor peptides, can solve the problems of difficult processing, environmental pollution, waste of resources, etc., and achieves the effects of cost saving, high nutritional value, and improved digestibility.

Inactive Publication Date: 2009-06-17
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of processing shellfish products, a lot of leftovers such as boiled juice, shellfish and other small and difficult-to-proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 clam seasoning sauce

[0023] 1. Homogenate 5 grams of clam meat, mix with water at 1:5, adjust the pH to 7.5 with 0.5M hydrochloric acid and sodium hydroxide; add A.S.1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.5% clam meat weight, and keep warm Stir and hydrolyze at 45°C for 1 hour;

[0024] 2. Heat and boil the hydrolyzate treated with neutral protease for 10 minutes, then cool to room temperature;

[0025] 3. Add papain (Amresco company) with 0.1% clam meat weight, and hydrolyze at 45° C. for 1 hour;

[0026] 4. Centrifuge at 4500r / min, filter, and take the supernatant. The obtained supernatant is the hydrolyzate of clam seafood flavor peptide, which has a strong aroma and a peptide content of 64% (Qu Yingliang, Bioenzymatic Preparation of Collagen Small Molecular Peptides and Their Preliminary Separation, 2007).

[0027] 5. Proportion by mass: bean paste 15%, clam seafood taste peptide hydrolyz...

Embodiment 2

[0028] Embodiment 2 Production clam umami oil

[0029] 1. Homogenize 5 grams of clam meat, mix with water at 1:5, and adjust the pH to 7;

[0030] 2. Add A.S.1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.8% of clam meat weight, keep warm at 50°C, stir and hydrolyze for 1 hour;

[0031] 3. Heat and boil the hydrolyzate treated with neutral protease for 10 minutes, then cool to room temperature;

[0032] 4. Add papain (Amresco company) with 0.06% clam meat weight, and hydrolyze at 50° C. for 1 hour;

[0033] 5. Centrifuge at 4500r / min, filter, and take the supernatant. The supernatant liquid obtained by centrifugal filtration is the clam seafood flavor peptide hydrolyzate, and the shellfish seafood has a strong aroma and the peptide content reaches 67%.

[0034] 6. Proportion by mass: clam seafood flavor peptide hydrolyzate 30%, soy sauce 40%, white sugar 10%, salt 7.5%, caramel 10%, caramel 1%, monosodium glutamate 0.5%, vinegar 0.2%, CMC-N...

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PUM

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Abstract

The present invention relates to a preparation method of clam seafood flavor development peptide and its products, pertaining to the field of shellfish seafood deep processing. The method uses two kinds of proteinases to perform graded hydrolyzing to the clam meat, so as to prepare the clam polypeptides hydrolysate. The preparation method includes: firstly shelling and homogenate the clam meat, mixing uniformly with a certain amount of water, adjusting the pH to 7-8; adding a neuter protease with a weight 0.5-1% of that of the clam meat, performing heat preservation at 40-50 DEG C, stirring and hydrolyzing for 1h; heating and boiling the hydrolysate for 10min, cooling to room temperature; adding the papain with a weight 0.05-0.1% of that of the clam meat, performing heat preservation at 40-50 DEG C, and hydrolyzing for 1h; centrifugally filtrating the obtained supernatant fluid. The products have shellfish seafood aroma and more than 60% of polypeptide content, so that they can be used in the development of health food products and seafood seasoning.

Description

1. Technical field [0001] The invention relates to a method for preparing a clam seafood flavor peptide and its products. Using abundant low-value clams as raw materials, a two-stage enzymatic hydrolysis technology is used to prepare a clam seafood flavor peptide, which can be used to develop health food and seafood seasoning, and belongs to shellfish. Seafood deep processing field. 2. Background technology [0002] my country's coastal shellfish resources are abundant and there are many types. The shellfish aquaculture industry has been developed since the 1980s and reached a peak in the 1990s. The main species are scallops, oysters, mussels, clams and so on. Shellfish are mainly processed by freezing or drying, and the proportion of processed seafood and shellfish in exported processed seafood products is increasing year by year. In the process of processing shellfish products, a lot of leftovers such as boiled juice, shellfish and other small and difficult-to-process ra...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/221A23L1/33A23L27/26A23L17/40A23L27/10
Inventor 胡秋辉丁桂森黎军胜安辛欣辛志宏赵立艳顾卫明顾俊
Owner NANJING AGRICULTURAL UNIVERSITY
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