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Method for using fish solution to produce food grade flavor agent

A technology of umami agent and fish dissolving pulp is applied in the directions of food ingredients as taste improver, function of food ingredients, food ingredients, etc., which can solve the problems of high preparation cost, cumbersome preparation method and the like, and achieves simple and reproducible preparation method. Good performance and small molecular weight

Inactive Publication Date: 2017-09-08
舟山达康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation method is cumbersome, and with cobia, pinctada martensii and Litopenaeus vannamei as raw materials, the preparation cost is relatively high

Method used

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  • Method for using fish solution to produce food grade flavor agent

Examples

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Effect test

Embodiment 1

[0017] A method for producing a food-grade flavoring agent utilizing fish lysate, comprising the following steps:

[0018] 1) Pretreatment: Add ethanol 3 to 6 times the volume of the fish soluble slurry to the fish soluble slurry, and centrifuge to collect the precipitate. Ethanol can destroy the hydration layer on the surface of the protein, causing its solubility in water to drop rapidly, and it is separated in the form of precipitation, and the protein activity will not be destroyed;

[0019] 2) Pepsin enzymatic hydrolysis: Add pepsin to the precipitate, the amount of pepsin added is 0.4~0.7%, the enzymolysis temperature is 35~40°C, the pH is 1.7~2.7, and the enzymolysis time is 20~30min. Microwave-assisted enzymatic hydrolysis, the microwave power is 100~120W, and the frequency is 20~30kHZ. Microwave-assisted enzymatic hydrolysis can greatly shorten the time of protease enzymatic hydrolysis, reduce time and labor costs, and reduce production costs. After enzymatic hydrol...

Embodiment 2

[0024] A method for producing a food-grade flavoring agent utilizing fish lysate, comprising the following steps:

[0025] 1) Pretreatment: Add ethanol 5 times the volume of the fish soluble slurry to the fish soluble slurry, and centrifuge to collect the precipitate. Ethanol can destroy the hydration layer on the surface of the protein, causing its solubility in water to drop rapidly, and it is separated in the form of precipitation, and the protein activity will not be destroyed;

[0026] 2) Pepsin enzymatic hydrolysis: Add pepsin to the precipitate, the amount of pepsin added is 0.6%, the enzymolysis temperature is 37°C, the pH is 2.0, and the enzymolysis time is 24min. Microwave-assisted enzymolysis, the microwave power is 120W, and the frequency is 25kHZ. Microwave-assisted enzymatic hydrolysis can greatly shorten the time of protease enzymatic hydrolysis, reduce time and labor costs, and reduce production costs. After the enzymatic hydrolysis, the enzyme was inactivate...

Embodiment 3

[0031] A method for producing a food-grade flavoring agent utilizing fish lysate, comprising the following steps:

[0032] 1) Pretreatment: Add ethanol 5 times the volume of the fish soluble slurry to the fish soluble slurry, and centrifuge to collect the precipitate. Ethanol can destroy the hydration layer on the surface of the protein, causing its solubility in water to drop rapidly, and it is separated in the form of precipitation, and the protein activity will not be destroyed;

[0033] 2) Pepsin enzymatic hydrolysis: Add pepsin to the precipitate, the amount of pepsin added is 0.7%, the enzymolysis temperature is 37°C, the pH is 2.0, and the enzymolysis time is 25min. Microwave-assisted enzymolysis, the microwave power is 120W, and the frequency is 25kHZ. Microwave-assisted enzymatic hydrolysis can greatly shorten the time of protease enzymatic hydrolysis, reduce time and labor costs, and reduce production costs. After the enzymatic hydrolysis, the enzyme was inactivate...

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Abstract

The invention discloses a method for using a fish solution to produce a food grade flavor agent. The method includes the steps of 1), pretreatment; 2), protease enzymolysis; 3), flavourzyme enzymolysis; 4), isoelectric precipitation; 5), preparation of the flavor agent. The method has the advantages that the fish solution is taken as a raw material, environment is protected, resources are applied reasonably, and additional value of the fish solution is increased; the obtained flavor agent is small in molecular weight and easy to obsorb by human body, sufficient in freshness and high in flavor permeability, and unique freshness different from amino acid is achieved; accumulation of fat under the skin can be effectively inhibited, and excessive obesity after consumption is avoided; the method is simple in preparation, definite in additive amount of ingredients, good in reproducibility, stable in product quality and suitable for scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing a food-grade umami flavor agent by utilizing fish-dissolved pulp. Background technique [0002] With the development of society and economy, people's health awareness is becoming stronger and stronger, and they are paying more and more attention to the quality and nutrition of food. Bioactive peptides are multifunctional compounds derived from proteins, which play an important regulatory role in life activities. They are easy to digest and absorb, and have the functions of promoting immunity, hormone regulation, antibacterial, antiviral, antioxidation, lowering blood pressure, lowering blood fat, and lowering blood sugar. It has high food safety and is currently the most popular research topic in the international food industry and a functional factor with great development prospects. At present, functional peptide research has been included in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/21A23J1/04A23L33/00
CPCA23J1/04A23L27/20A23L27/2028A23L27/2052A23L27/21A23L27/88A23L33/00A23V2002/00A23V2200/16A23V2200/332A23V2250/543A23V2250/0622A23V2250/061A23V2250/032A23V2250/28
Inventor 叶力
Owner 舟山达康科技有限公司
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