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Codfish source function low-bitterness oligopeptide and preparation method thereof

A low-bitterness, cod technology, applied in the field of oligopeptides with anti-fatigue effect, can solve the problems of low bitterness utilization rate, etc., and achieve the effect of prolonging the time of swimming hard, easy for human body to absorb, and activating energy metabolism

Active Publication Date: 2018-04-20
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the application of the method of protease hydrolyzing Alaska pollock meat to prepare low-bitterness and high-availability oligopeptides in the food field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:

[0035] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.

[0036] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:5, and then use a colloid mill to homogenize again for 15 minutes Obtain 100-300μm minced cod meat to reduce the time of enzymatic hydrolysis and improve the efficiency of enzymatic hydrolysis.

[0037] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor proteas...

Embodiment 2

[0043] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:

[0044] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.

[0045] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:3, and use a colloid mill to homogenize again for 20 minutes to obtain 100 -300μm minced cod meat to reduce the enzymatic hydrolysis time and improve the enzymatic hydrolysis efficiency.

[0046] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor protease is 3%...

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PUM

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Abstract

The invention discloses a preparation method of a codfish source function low-bitterness oligopeptide. The method comprises the following steps of (1) pretreatment: performing fishskin and fishbone removal on codfish; then, cleanly cleaning the codfish by distilled water; extruding moisture to obtain codfish meat for use; (2) homogenizing: performing primary homogenizing treatment on the codfish meat obtained in the step (1); mixing the codfish meat subjected to the primary homogenizing treatment and distilled water; then, performing secondary homogenizing to obtain codfish meat paste; (3) enzymolysis: firstly, adding bromelain into the codfish meat paste obtained in the step (2) for primary enzymolysis; then, performing enzyme deactivation; then, adding flavourzyme for secondary enzymolysis; performing enzyme deactivation; (4) centrifugation: performing centrifugation on enzymolysis products in the step (3) for 20 to 30 min at 7000 to 8000rpm; (5) spray drying: taking supernate afterthe centrifugation in the step (4); performing spray drying to obtain a finished product. The preparation method is simple; the preparation conditions are mild and can be easily realized; the bitterness of the prepared oligopeptide is low; the utilization rate is low; better flavor is realized; a good sport fatigue resistant effect is achieved.

Description

technical field [0001] The invention relates to the technical field of food application, in particular to a method for preparing oligopeptides with low bitterness, high utilization rate and anti-fatigue effect by using Alaska pollock meat. Background technique [0002] Cod is a deep-sea fish with high protein content and rich nutrition. Its meat is thick and tender, with few spines, good taste, low fat content, and complete amino acids, which are easily digested and absorbed. development and utilization value. Cod meat not only contains vitamin A, vitamin D, vitamin E, calcium, magnesium and other nutrients, but also rich in DHA and EPA, which has good effects on promoting intellectual development, relieving eye fatigue and enhancing immunity. Eaten by people of all ages. Therefore, it is deeply loved by consumers. [0003] Compared with protein, oligopeptide has a smaller molecular weight, is easily soluble in water, and is easier to be digested and absorbed by the human...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 侯虎李八方王曼
Owner OCEAN UNIV OF CHINA
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