A kind of preparation method of oyster whole nutrient powder with deodorization and debitterness

Abstract

The invention belongs to the technical field of nutrition products, and discloses a preparation method of oyster whole nutrition powder with deodorization and debitterness. The preparation method of the fishy and bitter oyster whole nutrition powder of the present invention comprises the following steps: (1) desalination of oysters; (2) homogenizing the desalted oyster meat, and adding the homogenized oysters and distilled water in a homogenizer Homogeneously disperse; (3) use protease to enzymolyze the mixture after homogeneously disperse in step (2); (4) inactivate enzyme; (5) cool; (6) embedding: use gum arabic, β-cycloglute One or more of refined, modified soybean lecithin, and antioxidants are used as embedding agents for stirring and embedding; (7) spray drying. More than 50% of the products after enzymolysis by this method are small molecular polypeptides below 5000 Da, which is more conducive to human digestion and absorption. The compound embedding agent is used for embedding, which effectively improves the bitterness of the oyster enzymatic solution and maintains the characteristics of oysters. Fresh fragrance.

Description

technical field [0001] The invention relates to the technical field of nutrients, in particular to a preparation method of deodorized and debittered oyster complete nutrition powder. Background technique [0002] Oysters are rich in protein and amino acids, glycogen, vitamins, taurine and other nutrients and trace elements such as selenium, iron, and zinc that are necessary for the human body, and the amino acid composition ratio is close to that of the human body. Most of the amino acids in oysters exist in free form, and they have important biological functions in the central nervous system, cardiovascular, endocrine and other human systems. The human body's utilization 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, without consumption of human energy, fast absorption, preferential absorptio...

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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