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Compound enzyme preparation for preparing oyster peptide and application thereof

A technology for compounding enzymes and oyster peptides, applied in the fields of application, protein food ingredients, food science, etc., can solve the problems of large environmental pollution, heavy smell of small molecular peptides, limiting the application of functional factors, etc., and achieves good effect and molecular weight distribution. The effect of uniform, good application value and market potential

Pending Publication Date: 2020-08-11
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the existing technologies use various acid-base methods or single-enzyme hydrolysis, or acid-base plus single-enzyme enzymatic hydrolysis methods. Although the oyster peptides prepared by these methods are simple in process and easy to operate, there are many methods that pollute the environment and are The prepared small molecular peptides have a strong fishy smell, which greatly limits the application of such functional factors in the fields of health care products and pharmaceuticals

Method used

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  • Compound enzyme preparation for preparing oyster peptide and application thereof

Examples

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Embodiment 1

[0044] This example provides a compound enzyme preparation for preparing oyster peptides, including the following components: cellulase, mesophilic α-amylase, acid protease, neutral protease, alkaline protease, papain and flavor protease; Accounting for the mass percentage of oysters, the dosage of each component is: 0.4% cellulase, 0.3% medium temperature α-amylase, 0.15% acid protease, 0.5% neutral protease, 0.6% alkaline protease, papain 0.15%, flavor protease 0.3%.

[0045] The method for preparing the oyster peptide by using the above compound enzyme preparation comprises the following steps:

[0046] (a) After cleaning and draining the fresh oysters, beat them evenly with a beater, and prepare the oyster slurry to be enzymatically hydrolyzed with the evenly beaten oyster slurry and water at a mass ratio of 1:2;

[0047] (b) Weigh cellulase, medium temperature α-amylase, acid protease, neutral protease, alkaline protease, papain and flavor protease according to the ratio...

Embodiment 2

[0053] This example provides a compound enzyme preparation for preparing oyster peptides, including the following components: cellulase, mesophilic α-amylase, acid protease, and flavor protease; For: cellulase 0.4% ~ 0.6%, medium temperature α-amylase 0.3% ~ 0.5%, acid protease 0.2% ~ 0.3%, flavor protease 0.3% ~ 0.5%.

[0054] The method for preparing the oyster peptide by using the above compound enzyme preparation comprises the following steps:

[0055] (a) After cleaning and draining the fresh oysters, beat them evenly with a beater, and prepare the oyster slurry to be enzymatically hydrolyzed with the evenly beaten oyster slurry and water at a mass ratio of 1:2;

[0056] (b) Weigh cellulase, acid protease and flavor protease respectively according to the ratio;

[0057] (c) Put the oyster slurry in a stirrer at 50-55°C, adjust the pH to 3.5 first, add cellulase and acid protease to hydrolyze for 4 hours; cellulase can effectively act on the fiber layer of oysters in an a...

Embodiment 3

[0062] This example provides a compound enzyme preparation for preparing oyster peptides, including the following components: cellulase, mesophilic α-amylase, neutral protease and flavor protease; The dosages of the components are respectively: 0.2%-0.4% of cellulase, 0.1%-0.5% of medium-temperature alpha-amylase, 0.4%-0.6% of neutral protease, and 0.1%-0.5% of flavor protease.

[0063] The method for preparing the oyster peptide by using the above compound enzyme preparation comprises the following steps:

[0064] (a) After cleaning and draining the fresh oysters, beat them evenly with a beater, and prepare the oyster slurry to be enzymatically hydrolyzed with the evenly beaten oyster slurry and water at a mass ratio of 1:2;

[0065] (b) Weigh cellulase, medium temperature α-amylase, acid protease, neutral protease, alkaline protease, papain and flavor protease according to the ratio;

[0066] (c) Put the oyster slurry into a stirrer at 50-55°C, first adjust the pH to 3.5, a...

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Abstract

The invention belongs to the field of oyster food processing, and particularly relates to a compound enzyme preparation for preparing oyster peptide. The compound enzyme preparation comprises at leastone of medium-temperature alpha amylase and protease, cellulase and flavourzyme, wherein the protease comprises at least one of acid protease, neutral protease, alkaline protease and papain. A methodfor preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps: (a) preparing oyster slurry; (b) adjusting the pH of the oyster slurry, and weighing an enzyme preparation; (c) putting the oyster slurry into a stirrer at 50-55 DEG C, adding the enzyme preparation, adjusting the pH according to the type of the added enzyme preparation, and carrying out enzymolysis for 6 hours in total; (d) carrying out enzyme deactivation; (e) centrifuging, taking supernatant, and removing impurities; and (f) concentrating, and carrying out spray drying, so as to obtain the oyster peptide. The compound enzyme preparation for preparing the oyster peptide is low in cost, high in efficiency and environment-friendly, the requirements of people on taste are met, the yield of the oyster peptide is high, and the molecular weight distribution is uniform.

Description

technical field [0001] The invention belongs to the technical field of oyster food processing, and in particular relates to a compound enzyme preparation for preparing oyster peptides and an application thereof. Background technique [0002] Oyster is the largest cultured shellfish in the world and one of the four largest cultured shellfish in my country. There are many kinds of oysters. According to statistics, there are more than 100 kinds of oysters that have been discovered in the world, distributed in tropical and temperate regions. my country's coastal oysters are widely distributed, and are produced from the Bohai Sea, the Yellow Sea to the Nansha Islands, and there are about 20 varieties. Oysters are the first batch of health-care curative products approved by the Ministry of Health of my country, which are not only medicinal materials but also food. Oysters are not only nutritious and delicious, but also have many health care functions, which have important practic...

Claims

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Application Information

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IPC IPC(8): A23J3/34
CPCA23J3/341
Inventor 程瑛王冠吕梦娴刘营张成杰周樱詹志春
Owner WUHAN SUNHY BIOLOGICAL
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