Codfish source function low-bitterness oligopeptide and preparation method thereof

Abstract

The invention discloses a preparation method of a codfish source function low-bitterness oligopeptide. The method comprises the following steps of (1) pretreatment: performing fishskin and fishbone removal on codfish; then, cleanly cleaning the codfish by distilled water; extruding moisture to obtain codfish meat for use; (2) homogenizing: performing primary homogenizing treatment on the codfish meat obtained in the step (1); mixing the codfish meat subjected to the primary homogenizing treatment and distilled water; then, performing secondary homogenizing to obtain codfish meat paste; (3) enzymolysis: firstly, adding bromelain into the codfish meat paste obtained in the step (2) for primary enzymolysis; then, performing enzyme deactivation; then, adding flavourzyme for secondary enzymolysis; performing enzyme deactivation; (4) centrifugation: performing centrifugation on enzymolysis products in the step (3) for 20 to 30 min at 7000 to 8000rpm; (5) spray drying: taking supernate afterthe centrifugation in the step (4); performing spray drying to obtain a finished product. The preparation method is simple; the preparation conditions are mild and can be easily realized; the bitterness of the prepared oligopeptide is low; the utilization rate is low; better flavor is realized; a good sport fatigue resistant effect is achieved.

Description

technical field [0001] The invention relates to the technical field of food application, in particular to a method for preparing oligopeptides with low bitterness, high utilization rate and anti-fatigue effect by using Alaska pollock meat. Background technique [0002] Cod is a deep-sea fish with high protein content and rich nutrition. Its meat is thick and tender, with few spines, good taste, low fat content, and complete amino acids, which are easily digested and absorbed. development and utilization value. Cod meat not only contains vitamin A, vitamin D, vitamin E, calcium, magnesium and other nutrients, but also rich in DHA and EPA, which has good effects on promoting intellectual development, relieving eye fatigue and enhancing immunity. Eaten by people of all ages. Therefore, it is deeply loved by consumers. [0003] Compared with protein, oligopeptide has a smaller molecular weight, is easily soluble in water, and is easier to be digested and absorbed by the human...

AI Technical Summary

Problems solved by technology

There is no report on the application of the method of protease hydrolyzing Alaska pollock meat to prepare low-bitterness and high-availability oligopeptides in the food field