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Preparation method of peptide-rich calcium hairy shrimp paste

A hairy shrimp and peptide-rich technology, which is applied in food science and other fields, can solve the problems of long production cycle and unstable quality, and achieve the effect of reducing water consumption, maintaining the original quality and reducing the use

Inactive Publication Date: 2016-07-13
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional hairy shrimp paste is generally made by washing the hairy shrimp and then fermenting under natural conditions. Fermentation under natural conditions is accompanied by the growth of bacteria, the quality is unstable, and the production cycle is long; at the same time, calcium mainly exists in the form of inorganic calcium.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of preparation method of peptide-rich calcium hairy shrimp sauce, carries out following steps successively:

[0027] (1), hairy shrimp cleaning, crushing, dehydration:

[0028] Wash the fresh prawns to remove impurities, then drain, chop and mix the prawns with a chopping machine to form prawn paste I, take 200g of prawn paste Ⅰ and centrifuge at 2000rpm for 5 minutes to obtain the prawn paste About 100 g of II (moisture content ≤ 60%) and the supernatant, and the supernatant was collected for later use.

[0029] (2), enzymatic hydrolysis of hairy shrimp:

[0030] Weigh the alkaline protease according to 5% of the quality of the hairy shrimp mud II mass obtained in step (1), and use the supernatant obtained in 20% volume of the step (1) to dissolve the alkaline protease, after the alkaline protease is dissolved completely Add to the hairy shrimp mud II; stir evenly, and enzymatically hydrolyze at 55°C for 2 hours to obtain the hairy shrimp enzymat...

Embodiment 2

[0038] Embodiment 2, a kind of preparation method of peptide-rich calcium hairy shrimp sauce, carries out following steps successively:

[0039] (1), hairy shrimp cleaning, crushing, dehydration:

[0040] Clean and remove the impurities of the fresh hairy shrimp, then drain, chop the hairy shrimp with a chopping machine and mix it into mud I, and centrifuge 200g of the hair shrimp mud I at 2000rpm for 5 minutes to obtain the hairy shrimp mud II ( Moisture content≤60%) about 100g and supernatant, collect the supernatant for later use.

[0041] (2), enzymatic hydrolysis of hairy shrimp:

[0042] Weigh the alkaline protease according to 2.5% of the dry shrimp dried mud II quality obtained in step (1), and use 20% volume of the supernatant obtained in step (1) to dissolve the alkaline protease until the alkaline protease is completely dissolved Then add it to the hairy shrimp mud II, stir evenly, and enzymolyze it at 55° C. for 2 hours to obtain the hairy shrimp enzymatic hydrol...

Embodiment 3

[0048] Embodiment 3, a kind of preparation method of peptide-rich calcium hairy shrimp sauce, carries out following steps successively:

[0049] (1), hairy shrimp cleaning, crushing, dehydration:

[0050] Clean and remove the impurities of the fresh hairy shrimp, then drain, chop the hairy shrimp with a chopping machine and mix it into mud I, and centrifuge 200g of the hair shrimp mud I at 2000rpm for 5 minutes to obtain the hairy shrimp mud II ( Moisture content≤60%) about 100g and supernatant, collect the supernatant for later use.

[0051] (2), enzymatic hydrolysis of hairy shrimp:

[0052] Weigh the alkaline protease according to 5% of the quality of the hairy shrimp mud II mass obtained in step (1), and use the supernatant obtained in 20% volume of the step (1) to dissolve the alkaline protease, after the alkaline protease is dissolved completely Add to the hairy shrimp mud II; stir evenly, and enzymatically hydrolyze at 55°C for 2 hours to obtain the hairy shrimp enzymat...

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PUM

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Abstract

The invention discloses a preparation method of acete chinensis sauce rich in peptide calcium. The preparation method comprises steps of washing fresh acete chinensis, removing impurities and removing water to obtain acete chinensis paste I, and then comprises the following steps in sequence: (1) dehydrating the acete chinensis paste I to respectively obtain acete chinensis paste II of which the water content is lower than or equal to 60% and liquid supernatant; (2) dissolving alkaline protease in some of the liquid supernatant, then adding the liquid supernatant into the acete chinensis paste II for enzymolysis, and then fermenting in an acete chinensis zymolyte to obtain fermented acete chinensis sauce; (4) keeping the fermented acete chinensis sauce at the temperature of 60-90 DEG C for 1-3 hours to obtain the acete chinensis sauce rich in peptide calcium. According to the preparation method disclosed by the invention, by adopting a proteolysis technique in combination with a lactobacillus fermentation technique in use, inorganic calcium in the acete chinensis sauce can be transformed into peptide calcium which is beneficial for absorption and utilization of a human body.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a preparation method of peptide-rich calcium hairy shrimp sauce. Background technique [0002] Chinese hairy shrimp (Acetes Chinensis) is abundant in coastal shallow sea areas, also known as dried shrimp and sea rice. It is small in body, thin in skin, less in meat, rich in protein, Ca, Mg, P and other nutrients. Its protein content reaches 70% (dry basis), rich in glutamic acid, aspartic acid, glycine and alanine, complete essential amino acids, EAA / TAA is 28.3%, EAA / NEAA is 0.62, is an ideal protein pattern. Fresh shrimp is not suitable for preservation. When the temperature is high, it is easy to be corrupted, and the catch is large. Except for a few fresh sales, most of them are made into shrimp skin, shrimp paste, or coarsely processed into shrimp powder for feed production, with economic added value. lower. [0003] With the in-depth research on protein peptides...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L17/40
CPCA23L17/40A23L27/60
Inventor 周利根陈新峰张治国王君虹
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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