The invention belongs to the technical field of
food processing, and relates to a preparation method and application of low-fishy-smell
aroma-enhanced
fish skin collagen peptide. The invention provides a preparation method of low-fishy-smell
aroma-enhanced
fish skin collagen peptide, which comprises the following steps: S1, flushing
fish skin,
mincing, and adding water; s2, adding
neutral protease and flavourzyme to carry out composite enzymolysis; s3, after the enzymolysis is finished, respectively adding glucose,
saccharomyces cerevisiae and
lactobacillus plantarum, carrying out short-time mixed
fermentation to produce fragrance, and filtering to remove impurities to obtain filtrate; s4, performing
impurity removal and decoloration on the filtrate through a
nanofiltration membrane; s5, adding 95%
ethanol into the filtrate treated by the
nanofiltration membrane, then carrying out low-temperature deposition, and collecting the precipitate; and S6, adding
distilled water into the precipitate for dissolving, and freeze-
drying after the residual
alcohol is completely volatilized, thereby obtaining the product. The fish
skin collagen peptide with
fermentation fragrance, less fishy smell, high
solubility, low molecular weight, light color and luster and high freshness can be prepared.