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.
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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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