A method for preparing low-sugar and low-salt oyster peptides by enzymatically hydrolyzing oyster meat at low temperature

Abstract

The invention discloses a method for preparing low-sugar and low-salt oyster peptide through low temperature enzymatic hydrolysis of oyster meat. The method comprises the following steps of preprocessing raw materials, wherein oyster shelling and viscera removal are performed, and oyster meat is reserved; performing soaking with a decolorizing agent, wherein the oyster meat is soaked with the decolorizing agent solution; performing repeated soaking with clean water for desalting, wherein the oyster meat obtained after being soaked with the decolorizing agent is placed into clean water to be repeatedly soaked to obtain desalted oyster meat; performing hot water extraction for de-sugaring, wherein the desalted oyster meat is subjected to heat treatment with hot water, and low-sugar oyster meat is obtained; performing tissue crushing and homogenizing, wherein clean water is added into the low-sugar oyster meat, and tissue crushing and homogenizing are performed to obtain a homogenate; performing low-temperature enzymatic hydrolysis, wherein a shrimp head complex enzyme preparation is added into the homogenate for enzymatic hydrolysis, and an enzymatic hydrolysate is obtained; performing heating concentration , wherein the enzymatic hydrolysate is subjected to heating concentration; performing powdering and packaging, wherein the concentrated solution is sprayed, drying and powdering are performed, and packaging is performed to obtain the finished low-sugar and low-salt oyster peptide. The prepared finished oyster peptide is low in molecular weight, salt content and sugar content and low in production cost and has the effects of oxidation resistance and pressure reduction.

Description

technical field [0001] The invention relates to a preparation method of oyster polypeptide, in particular to a method for preparing low-sugar and low-salt oyster peptide by enzymatically hydrolyzing oyster meat at low temperature. Background technique [0002] Oysters are important marine economic shellfish. According to statistics, the national oyster production in 2014 has exceeded 4.2 million tons. Oyster meat is a high-protein, low-fat, delicious aquatic product with high nutritional and health functions. It is one of the first batch of foods listed as medicine and food in my country, known as "milk in the sea". The protein content in the dry matter of oyster meat exceeds 40%, and the amino acid composition is perfect. According to the evaluation results of the World Food and Agriculture Organization, the completeness and quality of essential amino acids in oyster meat are better than human milk and cow milk. In summary, oyster meat is an ideal raw material for the pre...

AI Technical Summary

Problems solved by technology

These patent applications have the following technical defects: 1) The protease used is expensive and costly; 2) The enzymatic hydrolysis temperature is high, energy consumption is high, and small molecular polypeptides are also prone to lose their biological activity due to high temperature; 3) The salt content in the finished oyster peptide Higher, which affects the taste; 3) The glycogen content in the finished product of oyster peptide is higher, which is easy to absorb moisture and agglomerate, and is not easy to store

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