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Method for extracting oyster peptide

An extraction method and technology for oyster peptides are applied in the field of enzymatic hydrolysis and extraction of oyster peptides, which can solve problems such as low enzymatic hydrolysis rate, and achieve the effects of high content of small peptides, rich nutrition and easy separation.

Active Publication Date: 2013-08-07
吴庆林
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Problems solved by technology

However, the direct enzymatic hydrolysis of oysters has a low enzymatic hydrolysis rate

Method used

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  • Method for extracting oyster peptide

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Embodiment Construction

[0020] Depend on figure 1 Visible, a kind of extraction method of oyster peptide, its technological process is:

[0021] Cleaning → high pressure cooking → enzymatic hydrolysis → deodorization → filtration → concentration → drying → finished product packaging,

[0022] (1) Cleaning: In the cleaning container, rinse the surface of the oyster meat with cold water until the dirt is washed away;

[0023] (2) High-pressure cooking: The oyster meat is cooked as a whole. In the cooking tank, the temperature is 120°C-130°C, the pressure is 0.13-0.15MPa, and the constant temperature and pressure are steamed for 2 hours. The oyster extract is discharged into the soup storage tank, and the oyster meat dregs are discharged. ;

[0024] (3) Enzymolysis: the oyster extract is discharged from the soup storage tank into the hydrolysis tank, heated and sterilized, then cooled to 52°C-54°C, added NaOH to adjust the pH to 7.0, and then added 0.5% oyster special enzyme by weight of dry matter ,...

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Abstract

The invention provides a method for extracting oyster peptide, which comprises the following steps: cleaning, steaming and boiling under high pressure, carrying out enzymatic hydrolysis, removing the flavour, filtering, concentrating, drying and carrying out finished product package. The method is characterized in that when the boiling process under the high pressure is carried out, the employed temperature is 120 DEG C-130 DEG C, the pressure is 0.13-0.15 MPa, and the boiling time under constant temperature and constant pressure is 2 hours; when the enzymatic hydrolysis step is carried out, the cooling step is carried out to the temperature of 52-54 DEG C after heating and disinfecting, then NaOH is added for regulating the pH value to 7.0, 0.5% special enzyme used for oyster is added, the enzymatic hydrolysis step is carried out for 3 hours, during the enzymatic hydrolysis step, stirring is carried out for 2 minutes every 1 hour, so that the enzymatic hydrolysis can be uniformly and fully carried out; when the flavour is removed, because an oyster extract possesses little fishy smell, 12% active carbon is added after the enzymatic hydrolysis step is finished for removing the fishy smell. The method of the invention has the advantages that by using a biological enzymatic hydrolysis technology, the oyster can be changed through biological enzyme hydrolysis to active components capable of solving in water, the product small peptide possesses high content, which is in favor of absorption and utilization of the oyster active components; the mouthfeel of the oyster peptide after removing the flavour by the active carbon is easier to be accepted. The invention is suitable for the method by taking the fresh shellless oyster as a raw material for extracting the oyster peptide.

Description

technical field [0001] The invention belongs to a production method of nutritional products, in particular to a method for extracting oyster peptides by enzymolysis using fresh shellless oysters as raw materials. Background technique [0002] In recent years, science believes that the human body absorbs protein mainly in the form of peptides. Peptides are molecules composed of amino acids with a molecular weight between 5000-200Da. They have strong activity and diversity, and can be used for physiological functions of peptide nutrition. and biological activity, regulate the physiological functions of various systems and cells in the human body, and activate relevant enzymes in the body. Therefore, various peptides have become important substances for human health. [0003] Fresh oyster meat is bluish white, soft and tender, with outstanding umami taste, fishy smell and unique taste. It is a food with high protein, low fat, rich in glycogen, taurine and a large number of acti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/04
Inventor 吴庆林
Owner 吴庆林
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