Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate

A technology for aquatic animals and enzymatic hydrolyzate, which is applied in the field of removing and inhibiting the fishy smell of aquatic animal enzymatically hydrolyzed liquid. It can solve the problem of deodorization mechanism and reliability that need to be further studied. It is easy to lose the nutrients and active ingredients of the treatment ingredients, and cannot prevent the oxidation of fatty acids. Deterioration and other problems, to achieve the effect of good deodorization effect, low equipment requirements, and easy control

Active Publication Date: 2012-08-29
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI +1
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The masking method can only use the aroma of the masking agent itself to cover up the fishy smell from the sense of smell and taste, but like the embedding method, it cannot prevent the oxidation and deterioration of fatty acids; The adsorption capacity is not strong, and it is easy to lose the nutrients and active ingredients of the treated ingredients; microbial fermentation method is a research hotspot in recent years, but the mechanism and reliability of its deodorization need to be further studied
[0004] In terms of deodorization patents, there is also an anti-oxidation method for deodorization technology, but it is difficult to promote in actual production and application due to the single technical method resulting in insignificant deodorization effect or loss of nutrients

Method used

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  • Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate
  • Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Remove the shells of Paphia rugosa, take the meat and wash it, add 4 times the volume of deionized water to homogenate for 5 minutes, and then add neutral protease. The conditions are as follows: pH6, enzymolysis time is 4 hours, enzymolysis temperature is 60°C, after the reaction is completed, the enzyme activity is inactivated in a boiling water bath for 5 minutes, centrifuged at a high speed at a speed of 3000r / min for 15 minutes, and the supernatant is obtained to obtain the clam. Enzyme solution.

[0021] Adding 0.5% volume fraction of ethanol volume fraction of 95% food-grade alcohol to the clam enzymolysis solution, and then treating it in a constant temperature water bath at 60°C for 1 hour to obtain the food-grade alcohol treatment solution, Then be placed in 20 ℃ of constant temperature water baths and cool, then add its quality 0.05% green tea extract and its quality 0.9% water-soluble ginger oil in the above-mentioned edible grade alcohol treatment liquid, a...

Embodiment 2

[0045] Remove the scales and viscera of cobia, take the meat and wash it, add 3 times the volume of deionized water to homogenate for 5 minutes, then add papain, the ratio of enzyme to substrate is 1000U per gram of cobia, and the enzymatic hydrolysis condition is: pH 7 , enzymatic hydrolysis time 6h, enzymolysis temperature 50°C, after the reaction is over, boil the water bath for 5min to inactivate the enzyme activity, centrifuge at a high speed for 15min at a speed of 3000r / min, take the supernatant, and obtain the cobia enzymatic hydrolyzate, the nutritional composition of which is shown in the table 2 shown.

[0046] Table 2: Nutrient composition of various raw materials after hydrolysis with different proteases

[0047]

[0048] Add 0.1% of the cobia enzymatic hydrolyzate to the cobia enzymatic hydrolyzate, 0.1% of the ethanol volume fraction is 95% food-grade alcohol, and treat it in a constant temperature water bath at 60°C for 0.5h to obtain a food-grade alcohol tr...

Embodiment 3

[0052] Remove the shells of the prawns, take the meat and wash it, add 4 times the volume of deionized water to homogenate for 5 minutes, add flavor protease, the ratio of enzyme to substrate is 2000U per gram of prawn meat, and the enzymatic hydrolysis conditions are: pH 6, enzymatic hydrolysis After 2 hours, add bromelain, the amount of enzyme added is 1000U / g, the enzymolysis temperature is 50°C, and the enzymolysis is 5 hours. After the reaction is completed, the enzyme activity is inactivated in a boiling water bath for 5 minutes, and the high-speed centrifugation is carried out at a speed of 3000r / min for 15 minutes, and the supernatant is taken. The prawn enzymatic hydrolyzate was obtained, and its nutrient composition is shown in Table 2.

[0053] Add food-grade alcohol with a volume fraction of 0.4% of ethanol in the enzymatic solution of prawns to the enzymatic solution of prawns, and treat it in a constant temperature water bath at 40°C for 1.5 hours to obtain an edi...

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Abstract

The invention relates to a method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate. Edible grade alcohol is added into the aquatic animal enzymatic hydrolysate to conduce heating reaction for removing the fishy smell, edible grade alcohol treatment liquid is obtained, then, green tea extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, or marigold extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, primary fishy smell eliminating treatment liquid is obtained after the reaction, then, green tea extracts and water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, or the marigold extracts and the water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, and the aquatic animal enzymatic hydrolysate after the fishy smell elimination is obtained after the reaction. The method has the advantages that the fishy smell eliminating effect is good, the nutrition and active ingredients in the aquatic animal enzymatic hydrolysate are not basically lost, in addition, the anti-bacterium fresh keeping effect is good, the operation is simple, the equipment requirement is low, the reaction condition is mild, the control is easy, and the method is suitable for the fields of sea functional food, nutrition products, medicine, cosmetics and the like.

Description

Technical field: [0001] The invention belongs to the field of aquatic product processing technology, and in particular relates to a method for removing and suppressing the fishy smell of enzymatic hydrolyzate of aquatic animals. Background technique: [0002] Marine animals contain a large number of functional active substances with health effects and medicinal value, and their extracts are receiving more and more attention as functional raw materials in the health care products, cosmetics and food industries. With a special fishy smell, the products developed with it are not easy to be accepted by consumers. With the gradual increase in the output of aquatic products in my country, the deep processing and utilization of aquatic products has become an urgent need. As an important link in the process of processing and utilizing aquatic products, deodorization treatment will inevitably become a research hotspot in the field of aquatic product processing. [0003] The source o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/325A23L1/327A23L5/20A23L17/00A23L17/20
Inventor 孙恢礼陈得科龙丽娟潘剑宇王兵冯汉林蔡冰娜陈忻孙小钰万鹏
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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