Method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation

An enzymatic hydrolysate and photocatalytic technology of blue clams, applied in food science, food preservation, application and other directions, can solve the problems of insufficient umami, restrict development and application, poor overall flavor, etc., improve taste and smell, prolong shelf life effect

Inactive Publication Date: 2020-06-02
BOHAI UNIV
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the enzymatic hydrolysis products of aquatic raw materials such as blue clams usually have bad flavors such as fishy smell, bitterness, etc. In addition, the content of odorous amino acids in the enzymatic hydrolysis solution is low, resulting in insufficient umami taste and poor overall flavor, which seriously restricts its use in food. field development and application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation
  • Method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation
  • Method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The invention discloses a method for improving the flavor of blue clam enzymatic liquid by combining photocatalysis and fermentation, that is, improving the flavor of blue clam enzymatic liquid by using the method combining yeast fermentation and photocatalytic technology.

[0024] A method for improving the flavor of clam enzymatic hydrolyzate in combination with photocatalysis and fermentation, comprising the following steps:

[0025] 1) Quick-freeze fresh and live blue clams after spitting sand, remove the shells and take the meat in the frozen state, add deionized water according to the mass ratio of material to liquid at 1:3, add 0.15% compound protease for enzymatic hydrolysis for 8 hours, and then inactivate the enzyme to prepare blue clams enzymatic solution;

[0026] 2) Add 1-3% activated yeast and 4-8% glucose to the blue clam enzymatic solution obtained in step 1), and ferment at 25°C for 120min;

[0027] 3) adding chitosan to mass concentration is 0.5% glac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of aquatic product processing, and mainly relates to a method for improving flavor of potamocorbula enzymatic hydrolysate by photocatalysis combined with fermentation. The method comprises the following steps: firstly, adding 1-3% of saccharomycetes into potamocorbula enzymatic hydrolysate for fermentation, then adding 0.2-0.6% of a chitosan-nano-TiO2 photocatalytic composite material for photocatalytic treatment, and then centrifugally separating out supernatant so as to obtain the potamocorbula enzymatic hydrolysate with excellent flavor and quality. According to the method, the content of delicate flavor and sweet amino acid in the potamocorbula enzymatic hydrolysate can be remarkably increased, meanwhile, the proportion of bitter amino acids in the enzymatic hydrolysate is reduced, the effects of removing fishy smell and enhancing aroma are achieved, and the taste and smell of the enzymatic hydrolysate are effectively improved.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for improving the flavor of blue clam enzymatic hydrolyzate by combining photocatalysis and fermentation. Background technique [0002] Blue clam (Aloididae aloidi) is a low-value marine shellfish abundant in the coast of my country. Its meat is delicious, rich in high-quality protein, and rich in amino acid content and types. However, because of its small size and difficult processing, except for a small amount for fresh food, most of them are used to be processed into aquaculture bait, and the added value of the product is low. Processing blue clams into seafood seasoning is one of the effective ways to increase the added value of blue clams. [0003] Biological enzymatic hydrolysis technology is a common method for producing natural and safe seasoning base materials, and it is also one of the important means for the high-value utilization of low-...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L3/3508A23L3/3562A23L3/358A23L5/20
CPCA23L3/3508A23L3/3562A23L3/358A23L5/28A23L27/24
Inventor 徐永霞李学鹏励建荣李涛朱文慧步营密更仪淑敏
Owner BOHAI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap