A kind of cod-derived functional low-bitter oligopeptide and preparation method thereof
A low-bitter, cod technology, applied in the field of oligopeptides with anti-fatigue effect, can solve problems such as low bitterness utilization rate, etc., and achieve the effects of prolonging the swimming time, increasing the glycogen content, and saving costs.
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Embodiment 1
[0034] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:
[0035] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.
[0036] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:5, and then use a colloid mill to homogenize again for 15 minutes Obtain 100-300μm minced cod meat to reduce the time of enzymatic hydrolysis and improve the efficiency of enzymatic hydrolysis.
[0037] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor proteas...
Embodiment 2
[0043] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:
[0044] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.
[0045] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:3, and use a colloid mill to homogenize again for 20 minutes to obtain 100 -300μm minced cod meat to reduce the enzymatic hydrolysis time and improve the enzymatic hydrolysis efficiency.
[0046] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor protease is 3%...
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