Method for extracting flavor peptide by utilizing low-value marine products

Abstract

The invention relates to a method for extracting a flavor peptide by utilizing low-value marine products. The method comprises the following steps: (1) washing, screening and grinding low-value marineproducts to prepare a to-be-fermented raw material; (2) mixing the to-be-fermented raw material with water in a mass ratio of 1:(3-5), adjusting the pH value of the mixture to 6.0-7.0 to prepare a fermentation mash, and inoculating the fermentation mash with lactobacillus plantarum HX1, and performing fermentation to prepare a fermented raw material; and (3) sterilizing the fermented raw material, adding protease into the sterilized fermented raw material, and performing enzymolysis and purification to prepare the flavor peptide. According to the method, the low-value marine products servingas the raw material are fermented by adopting the specific lactobacillus plantarum HX1 and are subjected to protease enzymolysis and extraction to obtain the flavor peptide; and through actual production, the specific fishy flavor of marine products can be remarkably removed from the flavor peptide, and the bitter taste in the flavor peptide can be removed.

Description

technical field [0001] The invention relates to a method for extracting flavor peptides by utilizing low-value seafood, and belongs to the technical field of fermentation and extraction of seafood. Background technique [0002] Food sensory peptide refers to the general term of a class of peptides that can adjust the quality, sensory and taste of food when added to food. Peptides that can improve the flavor of food and improve the palatability of food are called flavor peptides. At present, there are two most common production processes of flavor peptides: biosynthesis and enzymatic hydrolysis, and the method of enzymatic hydrolysis is the most commonly used production method. The process mainly uses vegetable protein such as soybeans, animal protein such as poultry and livestock as raw materials, and undergoes pretreatment such as deoiling. By adding different types of proteases, the large molecular proteins are degraded into small molecular peptides, and then fractionated ...

AI Technical Summary

Problems solved by technology

In the process of using enzymatic hydrolysis to produce flavor peptides, in order to improve the efficiency of enzymatic hydrolysis, pretreatment such as desalination and deoiling must be carried out on raw materials, especially when animal proteins such as fish and shrimp are used as raw materials, although this technology uses edible oil for extraction , but the effect is not ideal, and to achieve industrial production, it is often necessary to use organic solvents such as petroleum ether to extract or add acid and alkali to remove its fat

However, these methods will cause adverse consequences such as solvent residues and destruction of protein activity, thereby adversely affecting the quality of the final flavor peptide

[0005] In addition, the flavor peptide prepared from seafood contains a very strong fishy smell, which is more prominent in the above-mentioned preparation process, which will seriously affect the quality and market acceptance of the prepared flavor peptide

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