Preparation method of full shrimp cream by debitterized enzymolysis of marine small opossum shrimps and its application

Abstract

The invention discloses a preparation method of full shrimp cream by debitterized enzymolysis of marine small opossum shrimps, which includes steps of 1), prilling, taking full fishes of fresh marinesmall trashes are raw material fishes; grading and smashing the fishes to acquire protein grains of which maximum dimension is less than 3mm; 2), micronization, performing superspeed shearing to obtain more than 150 meshes of protein particle slurry; 3), minimizing: boiling for 10-20 minutes at 90-100 DEG C; cooling until the micronization temperature is 55-75 DEG C; making an ultrasound probe extend to a holding slot to minimize the ultrasound wave so as to obtain tiny grain protein activating slurry; 4), enzymolysis: encircling and heating the slurry by microwave until the enzymolysis reaction temperature is 40-65 DEG C; adding 0.01-2% of protease by weight of raw material shrimp in the particle protein slurry; circularly and alternatively applying microwave, ultrasound wave and enzymatic hydrolysis for 10-20 minutes / time to obtain enzymolysis protein slurry, wherein the total enzymatic hydrolysis is 20-60 minutes;; performing enzyme deactivation, vacuum-concentrating until the watercontent is 40-60wt%, so as to obtain the full shrimp cream by debitterized enzymolysis of marine small opossum shrimps. The preparation method can replace shrimp flour as the feed protein source of economical feed for aquaculture.

Description

technical field [0001] The invention relates to the technical field of protein enzymolysis, in particular to a method for preparing whole shrimp paste rich in small peptides by enzymatic hydrolysis of marine mysis and its application. Background technique [0002] An important and costly raw material in fish and shrimp feed is protein. A variety of marine fish is the main target of proteolysis. After marine proteolysis, one of the hydrolyzed products is small peptides. Small peptides should be the general term for small molecular peptides, including molecular small peptides with 2 to 3 amino acid residues, and oligopeptides with less than 10 amino acid residues. The left and right small molecule and small peptide products can be classified as small peptide products. Small peptides have good functional properties, not only can be quickly absorbed by organisms in a complete form, directly participate in the synthesis of tissue proteins, but also have physiological functions ...

AI Technical Summary

Problems solved by technology

However, when producing fish / shrimp pulp by enzymatic hydrolysis, first of all, there is no need to remove color, activated carbon can only remove color, and the ultrafiltration membrane is too fine and the cost is high, so ultrafiltration membrane and activated carbon are not suitable

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