Method for preparing low-fishiness and low-bitterness functional food from acid soluble protein of tilapia meat

Abstract

The invention discloses a method for preparing low-fishiness and low-bitterness functional food from acid soluble protein of tilapia meat. The method comprises steps as follows: the acid soluble protein of the tilapia meat, tea polyphenol and water in a mass ratio being 320-380:1-10:1,000 are mixed, papain is added in the proportion of 30,000-60,000 U/g of the acid soluble protein of the tilapia meat, enzymolysis is performed for 4-8 h at the pH of 6-7 and the temperature of 35-55 DEG C, an enzymatic hydrolysate is obtained after insoluble substances are removed, the enzymatic hydrolysate is heated to be boiled and then is rapidly cooled to the normal temperature, a filtrate is obtained through ultrafiltration and is dried, and the low-fishiness and low-bitterness functional food is obtained. According to the method, the protein component significantly contributing to activity of a final product can be enriched, and off-flavor impurities contained in raw materials can be removed; with the addition of an antioxidant in an enzymolysis process, generation of compounds resulting in off flavor is reduced, the off flavor of the final product is reduced effectively on the whole, and compared with a product obtained through direct enzymolysis of the tilapia meat, the activity of the final product is increased by 10% or higher.

Description

technical field [0001] The present invention relates to the acquisition and utilization of fish protein. More specifically, the invention relates to a method for preparing a low-fishy and low-bitter functional food by using the acid-soluble protein of tilapia meat. Background technique [0002] my country is a big tilapia farming country. In addition to the daily consumption of the people, it is also processed into various products for export. The current main product is frozen tilapia fillets, which are relatively single in variety. Processing also produces a large number of by-products, often accounting for more than half of the whole fish mass. In the past, these by-products were seldom used, and their value was low, which not only caused waste of biomass, but also easily caused environmental pollution. The above-mentioned processing by-products contain a large amount of residual meat, which is rich in muscle protein. In addition, small tilapia whose size and quality ...

AI Technical Summary

Problems solved by technology

The adsorption of surface active substances such as diatomaceous earth, activated carbon and cyclodextrin is non-specific, and at the same time, it will also adsorb the target compound molecules in the enzymatic hydrolysis product solution, resulting in loss; the macroporous resin takes a long time to deodorize, and the product loss is large At the same time, the price of cyclodextrin is more expensive, which increases the cost; the pH is adjusted by alkali to obtain alkali-soluble protein for final enzymolysis, but the protein is easily degraded and denatured under alkaline conditions; the second fermentation of tilapia meat is carried out by yeast Decomposition can also reduce the fishy smell and bitterness of the enzymolysis solution, but it will introduce yeast fermentation products into the original product, which will affect the quality of the final product. At the same time, excessive fermentation will also bring the taste of yeast fermentation solution, which is not conducive to controlling the taste. Fermentation parameters need to be strictly controlled, and the process requirements are high

Images