Method for synchronously preparing sardine oil and umami peptide

A technology for umami peptides and sardines, which is applied in the fields of fat/fat production, food science, fermentation, etc., can solve the problems of poor product quality, cumbersome process, complicated operation, etc., and achieve the effect of low cost, high quality and simple process equipment.

Active Publication Date: 2016-01-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is simple but the extraction rate of fish oil is low, the product quality is poor, and the energy consumption is high, and the parts are easy to wear out
The solvent method is to dissolve fish oil in a solvent, then separate the solvent phase, and recover the solvent to obtain fish oil. The process requires a large amount of solvent, and at the same time, the residual solvent in the obtained fish oil product is difficult to be completely removed.
[0003] In the invention of application number 201410269903.X "a sardine hypot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Fresh sardine meat was minced and mixed with water to obtain a mixed solution. Under the conditions of ultrasonic power of 200W and ultrasonic temperature of 75°C, the mixed solution was ultrasonically treated for 20 minutes, and then the enzymatic hydrolysis temperature was 55°C, and the pH of the enzymatic hydrolysis was Under the condition of 7.5, add 3% compound protease to the mixed solution to carry out enzymolysis for 3 hours once, after enzymolysis, inactivate the enzyme and centrifuge to obtain the liquid phase, adjust the pH of the liquid phase to 4.5, and then filter under reduced pressure to obtain the filtrate and filter residue. Under the conditions of 18MPa and steam temperature of 110°C, the filtrate was subjected to high-pressure steam demulsification for 15 seconds. After demulsification, the sardine oil was obtained by centrifugation. Next, 1% flavor protease was added for a second enzymolysis for 2 hours. After enzymolysis, the enzyme was inactivated,...

Embodiment 2

[0021] Fresh sardine meat was minced and mixed with water to obtain a mixed solution. Under the conditions of ultrasonic power of 250W and ultrasonic temperature of 70°C, the mixed solution was ultrasonically treated for 15 minutes, and then the enzymatic hydrolysis temperature was 50°C, and the pH of the enzymatic hydrolysis was 7 conditions, add 4% compound protease to the mixed solution to carry out enzymolysis once for 2.5 hours, after enzymolysis, inactivate the enzyme and centrifuge to obtain the liquid phase, adjust the pH of the liquid phase to 4.5, then filter under reduced pressure to obtain the filtrate and filter residue, and then Under the conditions of pressure of 16MPa and steam temperature of 115°C, the filtrate was subjected to high-pressure steam demulsification for 20s. After demulsification, the sardine oil was obtained by centrifugation. Under certain conditions, 1.5% flavor protease was added for a second enzymatic hydrolysis for 1.5 hours. After enzymatic...

Embodiment 3

[0023] Fresh sardine meat was minced and mixed with water to obtain a mixed solution. Under the conditions of ultrasonic power of 150W and ultrasonic temperature of 80°C, the mixed solution was ultrasonically treated for 25 minutes, and then the enzymatic hydrolysis temperature was 60°C, and the pH of the enzymatic hydrolysis was 8 conditions, add 2% compound protease to the mixed solution to carry out enzymolysis for 3.5 hours once, after enzymolysis, inactivate the enzyme, centrifuge to obtain the liquid phase, adjust the pH of the liquid phase to 4.5, and then filter under reduced pressure to obtain the filtrate and filter residue. Under the conditions of pressure of 20MPa and steam temperature of 105°C, the filtrate was subjected to high-pressure steam demulsification for 15 seconds. After demulsification, the sardine oil was obtained by centrifugation. Under certain conditions, 1% flavor protease was added for a second enzymatic hydrolysis for 2.5 hours, after enzymatic hy...

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Abstract

The invention provides a method for synchronously preparing sardine oil and a umami peptide and belongs to the techniques of extracting and processing of oil of aquatic products. The method comprises steps as follows: (1), fresh sardine meat is minced and mixed with water, and a mixed solution is obtained and subjected to ultrasonic treatment; (2), compound protease is added to the mixed solution after ultrasonic treatment for first time of enzymolysis, enzyme deactivation and centrifugal separation are performed after enzymolysis, a liquid phase is obtained, the pH (potential of hydrogen) of the liquid phase is adjusted to be 4.5, then filtering is performed under reduced pressure, and filter liquor and filter residues are obtained; (3), the filter liquor is demulsified through high-pressure steam and subjected to centrifugal separation after demulsification, and sardine oil is obtained; (4), water is added to the filter residues, the filter residues are redissolved, flavored proteinase is added for second time of enzymolysis, enzyme deactivation and centrifugal separation are performed after enzymolysis, supernatant is obtained and subjected to vacuum concentration, spraying drying is performed, and then the umami peptide is obtained. An ultrasonic treatment and separate enzymolysis combination method is adopted for preparing the sardine oil and the umami peptide, the prepared sardine oil and the umami peptide have high nutritional value and good quality, and the method is safe, pollution-free and suitable for the field of food processing.

Description

technical field [0001] The invention belongs to the oil extraction and processing technology of aquatic products, and mainly relates to a method for synchronously preparing sardine oil and umami peptide. Background technique [0002] Sardine (Sardinapilch-ardus) is a fish with high nutritional value, rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium. The traditional methods of extracting sardine oil are pressing and solvent extraction. Among them, after oil extraction by pressing method, after cooking the raw materials, mechanical pressure is used to destroy the combination of protein and fat, and then the crude fish oil is obtained by centrifugation. This method is simple but the fish oil extraction rate is low, the product quality is poor, and the energy consumption is high, and the parts are easy to wear and tear. The solvent method is to dissolve fish oil in a solvent, then separate the solvent phase, and recover the solvent to obtain fish oil. The...

Claims

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Application Information

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IPC IPC(8): C12P21/06C11B1/00C11B1/02A23L33/00
Inventor 李杨隋晓楠齐宝坤李秋慧丁俭王中江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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