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High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid

A shellfish enzymatic hydrolysis solution and Martens technology, which is applied in the field of removing the fishy smell of Martens pearl oyster enzymolysis solution, can solve the problems of changing the characteristic flavor of Martens pearl oyster enzymatic hydrolysis solution, unable to completely remove the fishy smell of Martens pearl shell enzymatic hydrolysis solution, etc.

Inactive Publication Date: 2011-06-08
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor modification method of spices is only suitable for salty food, and cannot completely remove the fishy smell of the enzymatic hydrolyzate of Pearl Oyster. Some are essential amino acids for the human body) have a certain adsorption effect
The active yeast adsorption method will change the characteristic flavor of the enzymatic hydrolyzate of Pearl oyster martensii, and there is also the problem that the fishy smell of the enzymatic hydrolyzate of Pearl oyster martensii cannot be completely eliminated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Adding 0.5% (w / w) edible refined vegetable oil to the enzymatic hydrolysis solution of Pearl Oyster martensii, and heating to 35°C;

[0017] (2) Put the enzymatic hydrolyzate of Pearl Oyster at a sound intensity of 0.12W / cm 2 emulsified for 10 minutes under the conditions;

[0018] (3) Carry out ultrafiltration to the emulsified Pearl Oyster enzymatic solution with an ultrafiltration membrane with a molecular weight of 5000Da, and take the permeate, which is the no fishy smell Pearl Oyster enzymatic solution, and the obtained Pearl Oyster enzymatic solution It has the characteristic aroma of pearl oyster.

Embodiment 2

[0020] (1) Add 3.2% (w / w) edible refined vegetable oil to the enzymatic hydrolysis solution of Pearl Oyster, and heat to 45°C

[0021] (2) Put the enzymatic hydrolyzate of Pearl Oyster at a sound intensity of 0.15W / cm 2 emulsified for 15 minutes under the conditions;

[0022] (3) Ultrafiltration is performed on the emulsified Pearl Oyster enzymatic solution with an ultrafiltration membrane with a molecular weight of 10,000 Da, and the permeate is obtained, which is the odorless Pearl Oyster enzymatic solution, and the obtained Pearl Oyster enzymatic solution It has the characteristic aroma of pearl oyster. .

Embodiment 3

[0024] (1) Add 7% (w / w) edible refined vegetable oil to the enzymatic hydrolysis solution of Pearl Oyster, and heat to 55°C

[0025] (2) Put the enzymatic hydrolyzate of Pearl Oyster at a sound intensity of 0.2W / cm 2 emulsified for 13 minutes under the conditions;

[0026] (3) Carry out ultrafiltration to the emulsified Pearl Oyster enzymatic solution with an ultrafiltration membrane with a molecular weight of 20000 Da, and take the permeate, which is the no fishy smell Pearl Oyster enzymatic solution, and the obtained Pearl Oyster enzymatic solution It has the characteristic aroma of pearl oyster. .

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PUM

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Abstract

The invention relates to an effective method for dispelling Pinctada martensii enzymolysis liquid fishy smell, which includes: adding edible refining vegetable oil into Pinctada martensii enzymolysis liquid, and heating it, after emulsificating by microwave and hyperfiltrating by ultrafiltration membrane, the retention is the Pinctada martensii enzymolysis liquid without fishy smell. The invention emulsionizes the edible refining vegetable oil by microwave, absorbs Pinctada martensii enzymolysis liquid fishy smelling matter by edible refining vegetable oil effectively, hyperfiltrates and entraps the Pinctada martensii emulsifiable solution by ultrafiltration membrane, the obtained Pinctada martensii enzymolysis liquid has no fishy smell.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for eliminating the fishy smell of the enzymatic hydrolyzate of pearl oyster martensii. technical background [0002] Pearl oyster martensii is one of the bulk low-value protein resources in my country, with an annual output of 150,000 tons, most of which are used for fresh food or processed into feed, with low added value. Using enzyme technology to hydrolyze low-value fish protein to prepare seasoning bases, functional peptides and modified proteins is one of the effective ways for high-value utilization of low-value protein resources. However, due to the obvious characteristic fishy smell of the enzymatic hydrolyzate of Pearl Oyster martensii, the application of its enzymatic hydrolyzate is greatly limited. [0003] At present, the methods used to remove the fishy smell of the enzymatic hydrolyzate of Pearl Oyster martensii mainly include: spice flavor modification metho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
Inventor 赵谋明崔春肖如武赵强忠张超桦秦小明
Owner SOUTH CHINA UNIV OF TECH
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