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Method of removing fishy odor and bitter taste and increasing fragrance for enzymatic hydrolysate of corbicula fluminea flesh

An enzymatic hydrolysate and a technology for river clams are applied in the field of preparation of an enzymatic hydrolyzate of clam meat to achieve the effects of improving international competitiveness, efficiently deodorizing, debittering and enhancing flavor, and promoting sustainable development.

Inactive Publication Date: 2018-06-01
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no condiment prepared from river clam enzymatic hydrolyzate in the condiment market, and its market potential is still very huge

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Wash and shell the clam to obtain the clam meat, drain the water, and use a high-speed multi-functional grinder to make a meat paste, weigh 1000g of the clam meat paste, add 1000mL of sterile water, add 8g of alkaline protease, 10g of flavored protease, Stir evenly, hydrolyze in a water bath at 60°C for 4 hours, after the enzymolysis is completed, inactivate the enzyme in a boiling water bath at 100°C for 15 minutes; add 20g of activated carbon, the pH is 3, the temperature is 55°C, the adsorption time is 30 minutes, and centrifuged at 6000r / min for 10 minutes to obtain deodorization Debittering enzymatic hydrolysis solution; add 60g of glucose, 2g of xylose, 20g of arginine, 10g of glycine, 20g of taurine, pH 6, temperature 100°C, time 60min, carry out Maillard reaction to obtain aromatization reaction solution.

Embodiment 2

[0028] Wash and shell the clam to obtain the clam meat, drain the water, and use a high-speed multi-functional grinder to make a meat paste, weigh 1000g of the clam meat paste, add 1500mL of sterile water, add 8g of alkaline protease, 10g of flavored protease, Stir evenly, hydrolyze in a water bath at 55°C for 9 hours, after the enzymolysis is completed, inactivate the enzyme in a boiling water bath at 100°C for 15 minutes; add 40g of activated carbon, the pH is 4.5, the temperature is 50°C, the adsorption time is 50 minutes, and centrifuged at 6000r / min for 10 minutes to obtain deodorization Debittering enzymatic hydrolysis solution: add 40g of glucose, 1g of xylose, 10g of arginine, 10g of glycine, 30g of taurine, pH is 7, temperature is 90°C, time is 50min, Maillard reaction is carried out to obtain aromatization reaction solution.

Embodiment 3

[0030] Wash and shell the clam to obtain the clam meat, drain the water, and use a high-speed multi-functional grinder to make a meat paste, weigh 1000g of the clam meat paste, add 1000mL of sterile water, add 8g of alkaline protease, 10g of flavored protease, Stir evenly, hydrolyze in a water bath at 60°C for 12 hours, after the enzymolysis is completed, inactivate the enzyme in a boiling water bath at 100°C for 15 minutes; add 30g of activated carbon, the pH is 4, the temperature is 65°C, the adsorption time is 70 minutes, and centrifuged at 6000r / min for 10 minutes to obtain deodorization Debittering enzymatic hydrolysis solution: add 60g of glucose, 1g of xylose, 20g of arginine, 10g of glycine, 20g of taurine, pH 6, temperature 100°C, time 55min, carry out Maillard reaction to obtain aromatization reaction solution.

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PUM

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Abstract

The invention discloses a method of removing fishy odor and bitter taste and increasing fragrance for enzymatic hydrolysate of corbicula fluminea flesh. The method includes the steps of: 1) preparation of the enzymatic hydrolysate: enzymolyzing corbicula fluminea flesh pulp in certain material-to-liquid ratio with an enzyme mixture, and deactivating the enzyme to obtain the enzymatic hydrolysate;2) fishy odor and bitter taste removal: regulating pH value of the enzymatic hydrolysate and performing activated carbon adsorption at certain temperature, and performing centrifugation to prepare fishy odor and bitter taste removed enzymatic hydrolysate; 3) fragrance increase: performing Maillard reaction with amino acids or proteins and reducing sugar to treat the fishy odor and bitter taste removed enzymatic hydrolysate. The produced liquid has a mellow flavor of the corbicula fluminea and has a pleasant color. In the invention, through the activated carbon powder adsorption, the corbiculafluminea enzymatic hydrolysate is subjected to the fishy odor and bitter taste removal, wherein adsorption conditions are optimized; then through the Maillard reaction, the corbicula fluminea enzymatic hydrolysate is subjected to the fragrance increase treatment. The prepared reaction liquid has a slight brown color, has a mellow fragrance and abundant nutrients. The product can be used as a foodseasoning. The process supplies basis to improvement of quality and additional value of highly processed products of the corbicula fluminea and lays the fundament of development of new market of seasonings.

Description

technical field [0001] The invention relates to a method for preparing an enzymatic hydrolyzate of clam meat, in particular to a method for removing fishy smell, bitterness and aroma of the enzymatic hydrolyzate of clam meat. Background technique [0002] River clam (Corbicula fiuminea) is a bivalve mollusk with strong environmental adaptability, also known as yellow clam, golden clam, flat snail, etc. Haikou, native to my country, is now widely distributed in waters all over the world. River clams live in caves on the surface of the underwater soil and feed on plankton. They grow fast, have strong reproductive capabilities, and are rich in natural resources. In addition to natural resources, river clams are also suitable for artificial breeding, and the breeding output is large. Clam meat is more nutritious, and it contains a complete range of amino acids. [0003] The clam meat can be eaten directly or used as medicine, which has high economic benefits. The crushed rive...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/50
CPCA23L5/25A23L5/27A23L5/273A23L17/50
Inventor 任世英罗楚平李相前刘飞
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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