Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material

Abstract

The invention discloses a preparation method of a peptide base material for meat products. The preparation method comprises the following steps of pretreating silkworm chrysalis, then adjusting the pH value to be 5-8, adding fatty acid hydrolytic enzymes, adjusting the temperature to be 40-50 DEG C, and performing fat hydrolysis for 1-2 hours so as to obtain a lipase enzymolysis product; adjusting the pH to be 7-9, adding complex enzyme of 37071 enzymes and flavored proteases, adjusting the temperature to be 40-60 DEG C, performing enzymolysis for 0.5-6 hours, and performing enzyme deactivation so as to obtain enzyme deactivation products; performing ultrafiltration separation on a supernatant of the enzyme deactivation products with ultra filtration membrane blocks of 1000Da and 5000Da, performing collection so as to obtain three peptide segments of being smaller than 1000Da, 1000-5000Da and greater than 5000Da, and performing concentration so as to obtain a reaction solution 1 of the peptide segment of being 1000-5000Da, in which the concentration of solid contents is 15-30%, and a reaction solution 2 of two peptide segments of being smaller than 1000Da or greater than 5000Da; mixing the reaction solution 1 and the reaction solution 2, and then performing spray drying so as to obtain the peptide base material. The lipases are used for hydrolysis in the enzymolysis process, and then 37071 enzymes and the flavored proteases are used for composite enzymatic hydrolysis, so that the peptide base material for meat products has the effect of resisting rancidity, can improve the flavor of the meat products, and can prolong the shelf life.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a preparation method of a taste-presenting peptide base material for meat products and a flavored meat product thereof. Background technique [0002] Flavored meat products are one of the typical traditional meat products in China. They are favored by consumers because of their unique production process, easy storage, convenient carrying, delicious taste, and suitable for all ages. In recent years, the flavored meat products industry has become one of the fastest growing industries in the meat products industry. [0003] However, during the preservation process of traditional flavored meat products, there will be problems such as rancidity of oil and dull color, which directly affects consumers' desire for choice. Therefore, it is very important to develop a taste-presenting peptide base product for meat products that can improve the flavor of meat products, prolong shelf lif...

AI Technical Summary

Problems solved by technology

[0003] However, during the preservation process of traditional flavor meat products, there will be problems such as oil rancidity and dull color, which directly affect consumers' desire to choose

Therefore, it is extremely important to develop a flavor peptide base product for meat products that can improve the flavor of meat products, extend the shelf life, and solve the problems of oil rancidity and dull color in the preservation process of meat products.

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