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Preparation method of seafood flavor peptide

A technology of taste peptide and bacillus, applied in the field of preparation of natural condiments, can solve the problems of long fermentation cycle, difficulty in concentration and drying, unstable content, etc., and achieve the effect of fresh taste and aroma

Inactive Publication Date: 2016-02-03
上海中科国嘉技术转移有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (3) Due to the high salt content, the working efficiency of the fish's self-sourced enzyme and the added koji enzyme is extremely low, and the fermentation cycle is long, usually several months or even more than a year
In order to obtain a better flavor, some even reach about two to three years, the protein content in the product is 3.1-8.8wt%, and the content is very unstable
[0008] (4) Since the fermentation liquid contains lipids and other ingredients, it is difficult to concentrate and dry, and only liquid ingredients can be obtained, which is not very conducive to compounding other ingredients to make special seasoning products
[0009] Therefore, in order to effectively utilize low-value seafood and seafood primary processing waste to produce low-salt, high-protein taste peptides, effective methods need to be developed in this field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] Preparation of taste peptide

[0094] Sort 20kg of low-value seafood, clean it, and mince it into 2~3cm blocks; put the minced raw materials into a heating tank, add 100kg of water, heat to 90℃, stir for 4 hours, and then add 60g Bacillus subtilis, stirred at room temperature for 12 hours; the material liquid is reduced to room temperature, and the slurry and residue separation and oil-water separation are realized by a three-phase centrifuge device; the supernatant obtained by centrifugal separation is dehydrated and dried by a freeze drying device to obtain Seafood taste peptide 2.147kg.

[0095] In this example, the overall production time of the taste peptide is controlled within 40 hours, which is much shorter than the time for making fish sauce. After testing, the protein content of the product obtained at this time is 51wt%, which is much higher than the protein content in fish sauce. The product has a unique flavor, but the salt content is still about 10wt%, which n...

Embodiment 2

[0097] Preparation of taste peptide

[0098] Arrange and clean 20kg of leftovers from the initial processing of seafood, and mince them into 2~3cm blocks; put the minced raw materials into a heating tank, add 100kg of water, heat up to 90℃, and stir for 4 hours. Add 60g of Bacillus subtilis, maintain the temperature at 50°C, and stir for 18 hours; reduce the material liquid to room temperature, and realize the separation of slurry and oil and water through a three-phase centrifuge device; the supernatant obtained by centrifugation is filtered through activated carbon Decolorization and deodorization; the filtrate after decolorization and deodorization is passed through a microfiltration membrane device with a filter pore size of 10nm for impurity removal and decarbonization. The working conditions of the microfiltration membrane device are: working pressure 0.2MPa, working temperature 50℃, The flow rate is 60L / min; then the microfiltration filtrate is refined through an ultrafilt...

Embodiment 3

[0101] Preparation of taste peptide

[0102] Sort 20kg of low-value seafood and leftovers from the initial processing of seafood, and mince them into 2-3cm blocks; put the minced raw materials into a heating tank, add 100kg of water, heat up to 90℃, and stir. After 5 hours, add 40g of Bacillus licheniformis, maintain the temperature at 45°C, and stir for 24 hours; reduce the material liquid to room temperature, and realize the separation of slurry and oil and water through the three-phase centrifuge device; the supernatant obtained by centrifugation The liquid is decolorized and deodorized through an activated carbon filter; the decolorized and deodorized filtrate is passed through a microfiltration membrane device with a filter pore size of 10nm for impurity removal and decarbonization. The working conditions of the microfiltration membrane device are: working pressure 0.2MPa, The working temperature is 50℃, and the flow rate is 60L / min; then the microfiltration filtrate is refi...

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Abstract

The invention relates to a preparation method of seafood flavor peptide. The preparation method comprises the following steps: heating the mixture of raw materials and water; mixing the heated mixture with bacillus, then fermenting the mixture with bacillus to obtain a fermented mixture; carrying out slurry-residue separation and oil-water separation to obtain a fermentation liquor; decolorizing and deodorizing the fermentation liquor, then removing residues and carrying out decarbonizing, and performing refining, concentrating and drying to obtain the flavor peptide. The preparation method disclosed by the invention is wide in raw material resource, low in production cost, mild in working conditions and capable of ensuring the protein content and low salt content of the product.

Description

Technical field [0001] The invention relates to a method for preparing natural seasonings, in particular to a method for preparing seafood taste peptides by using low-value seafood and leftovers from the initial processing of seafood as raw materials. Background technique [0002] There are many types of marine biological products, and the output is large. With the improvement of people's living standards, some small fish such as anchovy, pony noodles and other low-value seafood are difficult to serve on the table; at the same time, a large amount of scraps will be produced during the processing of seafood Ingredients, such as fish head, tail, skin, bones, internal organs, scallop meat after removing the scallop, pearl oyster meat after removing the pearl, squid skin and internal organs, etc. According to investigations, there is a large supply of low-value small marine fish in Guangxi Beihai, Guangdong Zhanjiang, Zhejiang Zhoushan Islands and other areas in southern my country, ...

Claims

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Application Information

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IPC IPC(8): A23J1/04
Inventor 万端极吴乔陈志锋罗文谭丽贤
Owner 上海中科国嘉技术转移有限公司
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