Preparation method of oyster full-nutrition powder without odor and bitterness

Abstract

The present invention belongs to the technical field of nutritional products and discloses a preparation method of oyster full-nutrition powder without odor and bitterness. The preparation method of the oyster full-nutrition powder without the odor and bitterness comprises the following steps: (1) desalting oysters; (2) homogenizing the desalted oyster meat for homogenization and adding the homogenized oysters and distilled water in a homogenizing disperser for homogenized dispersion; (3) using protease to enzymatically hydrolyze the homogenized dispersed mixture in the step (2); (4) conducting enzyme-deactivating; (5) conducting cooling; (6) conducting embedding: using one or more of arabic gum, beta-cyclodextrin, modified soybean lecithin and antioxidants as an embedding agent for stirring and embedding; and (7) conducting spray drying. By using the method, 50% or more of the enzymatically hydrolyzed products are all small molecular peptides of 5,000 Da or less and more conducive tohuman body digestion and absorption. The compound embedding agent is used for embedding. The preparation method effectively solves an odor and bitterness problem of an oyster enzymatic hydrolysate andalso keeps characteristic fresh fragrance of the oysters.

Description

technical field [0001] The invention relates to the technical field of nutrient substances, in particular to a method for preparing oyster whole nutrient powder with deodorization and debitterness. Background technique [0002] Oysters are rich in protein, amino acids, glycogen, vitamins, taurine and other nutrients, as well as trace elements such as selenium, iron and zinc necessary for the human body, and the proportion of amino acids is close to that of the human body. Most of the amino acids in oysters exist in free form, which have important biological functions in the central nervous system, cardiovascular system, endocrine system and other human systems. The human body's use of protein is to decompose protein enzymes into small molecular polypeptides or oligopeptides for absorption and utilization. Small molecular polypeptides or oligopeptides have the advantages of direct absorption without digestion, no need to consume human energy, fast absorption speed, and prefer...

AI Technical Summary

Problems solved by technology

However, proteases have certain enzymatic cleavage sites and cannot completely degrade the substrate. Most of the existing researches on the enzymatic hydrolysis of proteins mainly use a single protease to hydrolyze, and the use of multiple enzymes to compound enzymatic hydrolysis may lead to several The mutual degradation between enzymes affects the effect, resulting in incomplete enzymatic hydrolysis, so that oysters cannot be fully utilized

Moreover, the bitterness and fishy smell of oysters produced during the enzymatic hydrolysis process are difficult to remove, which affects the acceptance of oyster enzymatic hydrolysis products. Most of the existing deodorization and debittering methods are mainly based on adsorption and masking, but in fact, they have not really solved the problem of oysters. Deodorization and bitterness removal of enzymatic hydrolyzate

In addition, the existing technology does not consider the yield of subsequent spray-drying or vacuum freeze-drying, whether the actual flavor of the finished product maintains the characteristic flavor of oysters and reconstitution, the size of the polypeptide after enzymatic hydrolysis and the actual particle size after spray-drying and reconstitution will vary. Affect the absorption of the human body and the further utilization of product development

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