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A kind of cod steak umami peptide and preparation method thereof

A technology for umami peptides and cod, which is applied in the fields of application, protein food ingredients, food science, etc., can solve the problems of limited application scope, difficult to completely remove fishy smell from aquatic products, etc., to achieve stable color, enhance flavor, and umami. outstanding effect

Active Publication Date: 2019-07-02
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Physical and chemical deodorization methods are widely used, but it is difficult to completely remove the fishy smell of aquatic products
The biological deodorization method can basically remove the fishy smell from aquatic products, but its application range is limited. Generally, it can only be applied to liquid fish products or fermented fish products. Cod steak resources are of great significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Pretreatment and deodorization of cod fillets: thaw and wash the cod fillets in running water, then wash them with clean water for about 35 minutes, cut the cod fillets into small pieces and soak them in 0.15% CaCl 2 solution (w / v 1:2), assisted by ultrasonic cleaning for 3 times (power: 150W; frequency: 40KHz), each time for 5 minutes, with an interval of 10 minutes, and washed 3 times with water. up to 90%.

[0029] 2) Sterilization and homogenization: place the deodorized cod steaks in an autoclave at 121°C (0.1MPa) for 45 minutes, homogenize with a material-to-liquid ratio of 1:3 (w / v), and then Homogenize with a colloid mill and crush the particle size to 15 μm;

[0030] 3) Cod steak enzymatic hydrolysis: adjust the pH to 7.5, add an equal amount of trypsin and papain 0.8% (enzyme / cod steak), enzymatically hydrolyze at 50°C for 2.5h, adjust the pH to 7.0, add flavor protease 0.7% (enzyme / cod steak ), enzymatically hydrolyze at 50°C for 1.5h, inactivate the enz...

example 2

[0040] 1) Pretreatment of cod fillets: thaw and wash the cod fillets in running water, then wash them with clean water for about 35 minutes, cut the cod fillets into small pieces and soak them in 0.15% CaCl 2 solution (w / v 1:2), assisted by ultrasonic cleaning for 3 times (power: 150W; frequency: 40KHz), each time for 5 minutes, with an interval of 10 minutes, and washed 3 times with water. up to 90%.

[0041] 2) Sterilization: Put the deodorized cod fillet in an autoclave at 121°C (0.1MPa) for 45 minutes, homogenize it with a material-to-liquid ratio of 1:3 (w / v), and then use a colloid mill Homogeneous, crushed particle size to 15μm;

[0042] 3) Enzymolysis: adjust the pH to 7.5 and add an equal amount of trypsin and papain 0.8% (enzyme / cod steak), enzymatically hydrolyze at 50°C for 2.5 hours, adjust the pH to 7.0 and add 0.7% flavor protease (enzyme / cod steak), Enzymolyzed at 50°C for 1.5h, inactivated at 100°C, and centrifuged to separate the supernatant to obtain an en...

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PUM

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Abstract

The invention belongs to the technical field of processing of aquatic products and in particular relates to a cod fillet delicate flavor peptide and a preparation method thereof. The preparation method comprises the following steps: pretreating cod fillets, preparing cod fillet hydrolysate, performing ultrafiltration, and purifying, thereby obtaining the cod fillet delicate flavor peptide, wherein the amount of the obtained peptide with the molecular weight of less than 1000Da accounts for 85-90% or higher, the peptide amino acids and the free amino acids respectively account for 50%, the content of delicate flavor amino acids and peptide accounts for 75-85% or higher of the total amount of the amino acids; and the delicate flavor value is 3.0-4.0 times higher than that of sodium glutamate. The delicate flavor base material prepared by the method disclosed by the invention is outstanding in delicate flavor and stable in color.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a cod steak umami peptide and a preparation method thereof. Background technique [0002] Umami is the fifth basic taste following the four basic tastes (sour, sweet, bitter, and salty), and it was discovered and identified in sodium glutamate by Japanese physical chemist Kikunae Ikeda in 1908, and its It was named Umami (umami), and then the scientist built a factory to mass-produce monosodium glutamate (also known as monosodium glutamate), and promoted monosodium glutamate to the world. MSG has been popular all over the world as an umami agent for nearly a century, but it has been reported that MSG can dry out the mouth and tongue, and may produce toxic substances after high-temperature cooking. In the following decades, people turned their attention to natural and safe umami flavors from animals and plants, such as extracting umami substances 5′...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/34A23L27/24
CPCA23J3/341
Inventor 侯虎王石开李八方
Owner OCEAN UNIV OF CHINA