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Preparation method of deodorized oyster enzymolysis juice

An enzymatic hydrolysis and oyster technology is applied in the field of food processing to achieve the effects of reducing processing procedures, solving fishy smell and saving manpower

Pending Publication Date: 2016-05-18
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oyster meat still has a certain fishy smell after enzymatic hydrolysis, and the main odor components are small molecular aldehydes, ketones, and a small amount of acids and phenols. This fishy smell has a negative impact on the flavor of oyster products. So it is necessary to de-fishy oyster products to make them have an acceptable flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] One, the preparation method of fishy oyster enzymolysis juice of the present invention comprises the following steps:

[0025] 1. Fresh oysters are selected as raw materials, and they are ready for use after passing the inspection. Take 500g of oyster meat, add 1000g of water, stir, add 15g of edible salt (to prevent the enzymatic solution from spoiling) and 4.5g of soft white sugar (soft white sugar provides nutrition for yeast), heat to 90°C and then cool down.

[0026] 2. Cool down the sterilized oyster and water mixture to 58°C, add 1.5g of alkaline protease and 0.5g of flavored protease (both commercially available, used to decompose protein), enzymolyze under stirring state, time 2h, enzymolyze The temperature was 57°C, and the pH was adjusted to 6.8.

[0027] 3. Cool down the enzymolysis solution to 36°C, add 10g of yeast powder (yeast powder acts to remove fishy smell), ferment at 36°C, keep stirring, and ferment for 1 hour.

[0028] 4. After the enzymatic hyd...

Embodiment 2

[0042] The preparation method of the fishy oyster enzymolysis juice described in this embodiment comprises the following steps:

[0043] 1. The raw materials are frozen oysters that have passed the inspection and are thawed in a refrigerator at 5-8°C before enzymatic hydrolysis.

[0044] 2. Pour 300kg of water into the enzymolysis reaction tank, then put in 200kg of thawed oyster meat, and stir. Heat to 95°C for 2 minutes, add 8kg of salt (to prevent spoilage of the enzymatic solution) and 1kg of soft white sugar (to provide nutrition for the yeast).

[0045] 3. Cool down the sterilized oyster and water mixture to 55°C, add 400g alkaline protease and 600g flavor protease, enzymolysis time 2h, enzymolysis temperature 55°C, adjust pH to 6.9.

[0046] 4. Lower the temperature of the enzymolysis solution to 35°C, add 5.0kg of yeast powder, ferment at 36°C, keep stirring, and ferment for 1 hour.

[0047] 5. After the enzymatic hydrolysis is completed, heat to 95°C and keep for 20...

Embodiment 3

[0051] The preparation method of the fishy oyster enzymolysis juice described in this embodiment comprises the following steps:

[0052] 1. Fresh oysters are selected as raw materials, and they are ready for use after passing the acceptance; inject 500kg of water into the enzymolysis reaction tank, then put in 500kg of oyster meat, stir, add 20kg of edible salt (to prevent corruption of the enzymatic solution) and 3kg of soft white sugar (for yeast Provide nutrients), heated to 90 ℃ and then cooled.

[0053] 2. Cool down the sterilized oyster and water mixture to 58°C, add 1.5kg of alkaline protease and 0.5kg of flavor protease, and enzymolyze it under stirring for 2 hours, enzymatic hydrolysis temperature at 56°C, and adjust the pH to 6.5.

[0054] 3. Cool down the enzymolysis solution to 36°C, add 10kg of yeast powder, ferment at 36°C, keep stirring, and ferment for 1 hour.

[0055] 4. After the enzymatic hydrolysis is completed, add 130kg of salt to inhibit the corruption ...

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PUM

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Abstract

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

Description

technical field [0001] The technical field of food processing of the present invention, in particular relates to a preparation method of oyster enzymatic hydrolysis juice. Background technique [0002] Oyster (Oxtrea rivularis Gould) is a famous marine shellfish, which is rich in nutrients. In addition to rich protein, vitamins and carbohydrates and other nutrients, it also contains more than 10 kinds of amino acids, minerals and other nutrients necessary for the human body. Oysters are called "sea milk". The protein and glycogen contents in oyster meat are 50.63% and 22.41% respectively. [0003] The research on extracting active peptides from marine organisms has been reported and some progress has been made. Oysters are rich in resources and are good raw materials for the preparation of bioactive peptides. However, oyster meat still has a certain fishy smell after enzymatic hydrolysis, and the main taste components are small molecular aldehydes, ketones, and a small amo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/00A23L5/20A23L27/10
CPCA23V2002/00A23V2250/76
Inventor 朱文慧励建荣步营李学鹏李钰金仪淑敏李婷婷徐永霞米红波密更
Owner BOHAI UNIV
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