Iron-fortified Antarctic krill paste and preparation method thereof

A technology of Antarctic krill and ferrous iron, which is applied in the field of iron-fortified Antarctic krill paste and its preparation, to achieve the effects of wide source of raw materials, low salt content, and improved iron absorption capacity

Inactive Publication Date: 2019-07-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Studies have found that peptides and ferrous ions can form soluble chelates, making ingested ferrous ions soluble in the small intestine or carrying ferrous ions directly into small intestinal cells to promote iron absorption and reduce ferrous ions in the intestinal tract. Form insoluble precipitates with dietary factors such as oxalic acid and phytic acid, improve the bioavailability of iron, and thus meet the iron demand of the human body. At present, there is no relevant report on iron-fortified Antarctic krill paste. Nutritional aquatic seasoning supplemented with high-quality protein has important practical significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select Antarctic krill, clean it, remove impurities, grind it into a slurry, add flavor protease in proportion, put it in a fermenter, heat it to 30°C, and carry out enzymatic fermentation for 3 hours; stir the enzymatically fermented minced shrimp, add 15 % salt, put it in the fermenter, control the temperature at 18 ℃, and ferment for 2 days to obtain Antarctic krill shrimp paste; Antarctic krill peptide ferrous chelate was prepared by mixing 20 mg / mL Antarctic krill peptide powder with 20 mmol / L FeCl 2 , 10 mmol / L sodium dithionite, chelation reaction at 20°C and pH 6.0 for 100 min, then treated with absolute ethanol 9 times the volume of the reaction solution, centrifuged, washed and precipitated, and vacuum freeze-dried to prepare Antarctic krill peptide ferrous chelate; add Antarctic krill peptide ferrous chelate, chicken essence, and Zanthoxylum bungeanum to Antarctic krill shrimp sauce, stir for 3 minutes, then quantitatively pack it into high-temperature steril...

Embodiment 2

[0022] Select Antarctic krill, clean them, remove impurities, grind them into a slurry, add flavor protease in proportion, put them in a fermenter, heat to 40°C, and carry out enzymatic fermentation for 5 hours; stir the enzymatically fermented minced shrimp, add 17 % table salt, put it in the fermenter, control the temperature at 20°C, and ferment for 3 days. After the shrimp paste has a strong flavor, it is sterilized at 100°C for 0.5 h to obtain Antarctic krill shrimp paste; preparation of Antarctic krill peptide ferrous chelate , is to mix 30 mg / mL Antarctic krill peptide powder with 40 mmol / L FeCl 2 , 50 mmol / L sodium dithionite, chelation reaction at 40°C and pH 6.0 for 60 min, then treated with absolute ethanol 9 times the volume of the reaction solution, centrifuged, washed and precipitated, and vacuum freeze-dried to obtain Antarctic krill peptide ferrous chelate; add Antarctic krill peptide ferrous chelate, chicken essence, and Zanthoxylum bungeanum to Antarctic kril...

Embodiment 3

[0024] Select Antarctic krill, clean it, remove impurities, grind it into a slurry, add flavor protease in proportion, put it in a fermenter, heat it to 60°C, and carry out enzymatic fermentation for 8 hours; stir the enzymatically fermented minced shrimp, add 20 % table salt, put it in the fermentation tank, control the temperature at 22 °C, ferment for 5 days, after the shrimp paste has a strong flavor, use 100 °C for 0.5 h to obtain Antarctic krill shrimp paste; preparation of Antarctic krill peptide ferrous chelate , is to mix 50 mg / mL Antarctic krill peptide powder with 50 mmol / L FeCl 2 , 100 mmol / L sodium dithionite, chelation reaction at 50°C and pH 6.0 for 30 min, then treated with absolute ethanol 9 times the volume of the reaction solution, centrifuged, washed and precipitated, and vacuum freeze-dried to obtain Antarctic krill peptide ferrous chelate; add Antarctic krill peptide ferrous chelate, chicken essence, and Zanthoxylum bungeanum to Antarctic krill shrimp sau...

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PUM

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Abstract

The invention discloses iron-fortified Antarctic krill paste and a preparation method thereof. The iron-fortified Antarctic krill paste is composed of the following ingredients: Antarctic krill meat,Antarctic krill peptide ferrous chelate, edible salt, and alkaline protease. The preparation method of the iron-fortified Antarctic krill paste comprises the following steps: preparing a main material; preparing the Antarctic krill peptide ferrous chelate; carrying out enzymatic hydrolysis and fermentation; and blending the main material with auxiliary materials. Specifically, the iron-fortified Antarctic krill paste is prepared by using the Antarctic krill meat as the main material, as well as the edible salt, flavor protease, chicken essence, Chinese prickly ash and the Antarctic krill peptide ferrous chelate as the auxiliary materials; and the processed iron-fortified Antarctic krill paste has the function of supplementing iron. The iron-fortified Antarctic krill paste is capable of improving iron absorption rate of the human body; and thus, the iron-fortified Antarctic krill paste is a nutritious aquatic condiment which is capable of supplementing iron and replenishing high-qualityproteins. Compared with Antarctic krill paste prepared by conventional preparation methods, the iron-fortified Antarctic krill paste prepared by the preparation method is lower in salt content, thickinstead of thin in texture, palatable in taste, an convenient to eat.

Description

technical field [0001] The invention relates to the technical field of Antarctic krill deep processing, in particular to an iron-fortified Antarctic krill sauce and a preparation method thereof. Background technique [0002] Iron is an essential micronutrient element for the human body, an important component of hemoglobin and myoglobin, and a component of many enzymes such as cytochrome and peroxidase, which play an important role in biological oxidation and the respiratory system, however Iron element is currently a nutrient that is widely lacking in the world. According to research data, about 25% of preschool children and 37% of non-pregnant women in the world are iron deficient. Similarly, in my country, about 39% of school-age children and 28% of pregnant women have insufficient iron intake. It can be seen that iron deficiency is a nutritional problem that needs to be solved urgently in the world and in my country. [0003] Studies have found that peptides and ferrous i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 孙娜陆雪琪沈佳颖林松毅姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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