Preparation method of fragrance-holding type high-temperature-resistant blue clam seasoning base material with antioxidative function
A seasoning base, anti-oxidation technology, applied in the directions of food ingredients as antioxidants, food forming, ultra-high pressure food processing, etc. The effect of coordination, Fe2+ chelation activity enhancement
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[0044] (1) Preparation of blue clam meat enzymatically thawed freeze-dried powder by ultra-high pressure enzymatic hydrolysis
[0045] Shell the blue clam and get the meat, take 1kg blue clam meat and add 1kg deionized water and homogenize it, add 2g flavor protease Flavourzyme 500MG (500LAPU / g) and 2g alkaline protease Novozym 11039 (1.2AU-A / g), use The NaOH solution with a concentration of 1.0mol / L was adjusted to pH 7.0, treated under high pressure at 250Mpa for 1h, then placed in a water bath at 50°C for 4h, and inactivated at 100°C for 10min after enzymolysis; Centrifuge at 5120×g for 15 minutes, and freeze-dry the supernatant to obtain the ultra-high pressure clam meat enzymatically thawed freeze-dried powder, denoted as F 1 ;
[0046] (2) Preparation of enzymatically thawed freeze-dried powder-xylose-cysteine mixed solution
[0047] Using 0.50g ultra-high pressure blue clam meat enzyme-thawed freeze-dried powder, 0.20g D-xylose and 0.15g L-cysteine as raw materials,...
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