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Preparation method of dried Larimichthys crocea fresh-increasing peptide powder

A technology of large yellow croaker and peptide powder, applied in the preparation method of peptide, chemical equipment and method, peptide, etc.

Pending Publication Date: 2022-01-04
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, CN201410261558.5 is a preparation method of seafood taste peptides, selecting low-value fish and shrimps to prepare umami peptides under the fermentation of complex bacteria such as Bacillus subtilis and Bacillus licheniformis; CN201810475511.7 A method for extracting taste peptides from puffer fish Adding redistilled water, shikimic acid and p-hydroxycinnamic acid to puffer fish to prepare water-soluble peptides; in addition, there are methods of utilizing umami peptides from beans, seaweed plants and vegetation, but these umami peptide preparation methods They all rely on methods such as synthesis or strain fermentation, and since the substances to be screened out during the preparation of plant-derived umami peptides are completely different from the substances to be screened out from fish-extracted umami peptides, if the large yellow croaker is processed to obtain fresh Flavor peptides have not been reported yet

Method used

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  • Preparation method of dried Larimichthys crocea fresh-increasing peptide powder
  • Preparation method of dried Larimichthys crocea fresh-increasing peptide powder
  • Preparation method of dried Larimichthys crocea fresh-increasing peptide powder

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Embodiment 1

[0022] The preparation method of embodiment 1 large yellow croaker dried umami taste peptide powder, comprises the following steps:

[0023] 1. After thawing the frozen dried large yellow croaker in running water for 1.5 hours, take the carcass muscle of the fish, add distilled water twice the mass of the fish, mince, and homogenize.

[0024] 2. Add 0.6% protease to the mixed fish paste. The amount of ginger protease accounts for 50% of the total enzyme amount. Enzymolysis takes 2.5 hours. , and then add ginger protease whose quality is 50% of flavor protease, and enzymolyze it for 2.5h, and enzymolyze it in a water bath at 50°C for 2.5h; the added protease is selected from flavor protease and ginger protease, and the order of enzyme addition is flavor protease Protease, ginger protease, the initial pH value of the enzymatic hydrolysis system is 5.5, the enzymatic hydrolysis is finished in a 95°C water bath for 15 minutes, the enzymatic hydrolyzate is passed through an 80-mesh...

Embodiment 2

[0028] The preparation method of embodiment 2 large yellow croaker dried umami taste peptide powder, comprises the following steps:

[0029] 1. After thawing frozen dried large yellow croaker in running water for 2 hours, take the carcass muscle of the fish, add distilled water twice the mass of the fish, mince, and homogenize.

[0030] 2. Add 0.6% protease to the mixed fish paste, enzymatic hydrolysis for 3 hours, the enzymatic hydrolysis temperature is 60°C, and the enzymatic hydrolysis is completed in a 100°C water bath for 10 minutes, and the enzymatic hydrolyzate is passed through 100 mesh Sieve, and then centrifuge the filtrate at 10,000 r / min at 4°C for 15 min, and collect the supernatant.

[0031] 3. After the supernatant was filtered through a 5000Da ultrafiltration membrane, the components with a MW<5000Da were separated through a Sephadex G15 column with distilled water as the eluent, and the elution rate was 1mL / min.

[0032]4. The elution peaks were separated by ...

Embodiment 3

[0034] The preparation method of embodiment 3 large yellow croaker dried umami taste peptide powder, comprises the following steps:

[0035] 1. After thawing frozen dried large yellow croaker in running water for 4 hours, take the carcass muscle of the fish, add distilled water 4 times the mass of the fish, mince, and homogenize.

[0036] 2. Add 1.8% protease to the mixed fish paste, wherein the amount of ginger protease accounts for 25% of the total enzyme amount. Enzymolysis takes 2 hours at a temperature of 60°C. The added protease is selected from flavor protease and ginger There are two types of proteases, the order of adding enzymes is flavor protease and ginger protease; the initial pH value of the enzymolysis system is 7.5, and the enzyme is extinguished in a water bath at 100°C for 10 minutes after the enzymolysis is completed. After centrifugation at 10000r / min, 6°C for 15min, the supernatant was collected.

[0037] 3. After the supernatant was filtered through a 50...

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Abstract

The invention discloses a preparation method of dried Larimichthys crocea fresh-increasing peptide powder. The preparation method comprises the following steps of: 1) pretreating dried Larimichthys crocea, and then adding protease for enzymolysis; 2) centrifugally filtering enzymatic hydrolysate, and then carrying out separating and purifying; and 3) freeze-drying purification liquid, and inspecting to obtain the dried Larimichthys crocea fresh-increasing peptide powder. The fresh-enhancing peptide powder disclosed by the invention has a relatively good fresh-enhancing characteristic, can effectively improve the delicate flavor and the strong flavor of meat soup, improve overall taste and reduce bad flavors such as fishy smell and bitter taste, and can be used as the seasoning base material or the fresh-enhancing agent of leisure food.

Description

technical field [0001] The invention relates to a method for preparing freshness-enhancing peptide powder, in particular to a preparation method for dried large yellow croaker freshness-enhancing peptide powder. Background technique [0002] Large yellow croaker is one of the four major economic fish in my country. It is delicious and rich in protein, unsaturated fatty acids and other nutrients. However, due to its high fat content, especially in farmed large yellow croaker, the fat content is as high as 14%, resulting in fresh and alive Large yellow croaker is not easy to store, and the catch of fish has a certain seasonality. Therefore, after a long period of hard work, the main processed products of large yellow croaker at this stage are divided into frozen products, pickled products, and semi-dried products. [0003] There are many taste substances (such as sweet substances, umami substances, salty substances, sour substances, etc.) in general food, and large yellow croak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/20C07K1/16C07K1/34C07K1/36C07K1/14A23L27/10
CPCC12P21/06C07K1/20C07K1/16C07K1/34C07K1/36C07K1/14A23L27/10
Inventor 曾晨林慧敏吕款款
Owner ZHEJIANG OCEAN UNIV
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