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Fish scale protein enzymolysis liquid and preparation method thereof

A proteolytic solution and neutral protease technology, applied in the food field, can solve the problem of insufficient recycling and utilization of fish scales, and achieve the effects of improving the overall aroma intensity, flavor intensity, and mellow taste.

Active Publication Date: 2015-04-15
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, inland aquatic products amounted to 21.966 million tons, and the total amount of inland fish products was 10.9848 million tons. However, in the processing of aquatic products, fish scales are often used as waste and have not been fully recycled.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of fish scale protein enzymatic hydrolyzate, comprising the steps of:

[0033] Put 350g of washed and crushed freshwater fish scales and 150g of distilled water into the reactor, add a mixture of 0.3g of papain and 0.2g of neutral protease, stir for 5min, adjust the pH value to 6.5-7.0, heat up, and the reaction temperature Enzymolyze at 60°C for 1 hour, heat up to 80°C for 20 minutes to inactivate the enzyme after enzymolysis, cool down to 40°C after inactivation, let stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate to obtain fish scale protease Solution.

Embodiment 2

[0035] A preparation method of fish scale protein enzymatic hydrolyzate, comprising the steps of:

[0036] Wash and crush 400g of freshwater fish scales, put 100g of distilled water in the reactor, add a mixture of 0.2g of trypsin and 0.3g of neutral protease, stir for 3 minutes, adjust the pH value to 6.0-7.2, heat up, and the reaction temperature is Enzymolysis at 55°C for 0.5h, after enzymolysis, raise the temperature to 90°C to inactivate the enzyme for 15min, then cool down to 35°C after the end of enzymolysis, let it stand at room temperature for 30min, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate to obtain fish scale protease Solution.

Embodiment 3

[0038] A method for preparing a chicken reaction essence obtained by using fish scale protein enzymatic hydrolysis solution, comprising the following steps:

[0039] Take chicken hydrolyzate: 60g, fish scale protein hydrolyzate prepared in Example 1: 20g, refined chicken oil: 6g, cysteine ​​hydrochloride: 0.8g, alanine: 0.5g, proline: 0.5g , Methionine: 0.4g, Glucose: 6g, VB 1 : 0.5g, I+G: 0.5g, HVP: 1g, yeast extract: 1g, green onion puree 1g, ginger puree 1g into the reactor, stir for 10min to fully mix, then heat up to control the Maillard reaction The temperature was carried out at 100°C for 1.0h, and after the reaction was completed, it was lowered to 40°C. After standing at room temperature for 20 minutes, it was filtered with a 40-mesh sieve, and the filtrate was chicken reaction essence.

[0040] Wherein the preparation method of chicken hydrolyzate: put the cleaned and minced chicken 350g, distilled water 150g in the reactor, add papain 0.5g, after stirring for 5min,...

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PUM

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Abstract

The invention relates to a fish scale protein enzymolysis liquid and a preparation method thereof. The fish scale protein enzymolysis liquid is prepared from the raw materials as follows: fish scales, protease and distilled water, wherein ratio by weight part of the fish scales to the distilled water is (70-90): (10-30); the additive amount of the protease is 0.05-0.2% of the total weight of the fish scales and the distilled water. According to the invention, protease is adopted to hydrolyze the fish scales to obtain amino acids and oligopeptides at higher proportional contents, so that the disadvantages of low hydrolysis rate and low content of micromolecule substances when bright flesh is used as proteolysis are overcome. The fish scale protein enzymolysis liquid has aromatic flavor and mellow mouth feeling, improves flavor intensity of the fish scale protein enzymolysis liquid and lays a good raw material foundation for the protein enzymolysis liquid which is applied to essence in the later period.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fish scale protein enzymatic hydrolyzate and a preparation method thereof. Background technique [0002] According to statistics, the total amount of aquatic products in China in 2007 was 47.475 million tons. Among them, inland aquatic products amounted to 21.966 million tons, and the total amount of inland fish products was 10.9848 million tons. However, in the processing of aquatic products, fish scales are often used as waste and have not been fully recycled. Among them, more than 300,000 tons of freshwater fish scales are discarded every year. Fish scales account for 1% to 5% of fish body weight, and the scales of several common freshwater fishes account for about 2.5%. Fish scales are rich in protein, accounting for 50-70% of the total weight of fish scales, mainly collagen and keratin. Collagen content is generally 12% to 38% of the weight of fish scales. After collagen ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/04A23J3/34A23L1/227A23L27/21
Inventor 田晶
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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