Euphausia superba flavor peptide powder and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to euphausia superba flavor peptide powder and a preparation method thereof. The preparation method includes the following steps: dissolving shrimp powder; adding flavourzyme and compound protease; adding papain after carrying out enzymolysis for four hours; carrying out secondary enzymolysis for six hours, adding flavourzyme and aminopeptidase, and continuously carrying out enzymolysis for two hours; after enzyme deactivation, filtering, taking supernate, and cooling to room temperature; adding 10% of calcium hydroxide for defluorination, then adjusting the PH to 7-8 by using phosphoric acid, centrifuging the mixture and collecting a supernatant; debitterizing the supernate by adopting an adsorption method, wherein the concentration of protein peptide during debitterizing is 20%, the dosage of an adsorbent is 15%, the adsorption temperature is 80 DEG C, and the adsorption time is 5-10 minutes; and carrying out spray drying on the debittered concentrated solution to obtain the euphausia superba flavor peptide powder. The euphausia superba flavor peptide powder with the highest enzymolysis degree and the weakest bitter taste is obtained by reasonably selecting the type of the compound protease and the enzymolysis time and optimizing the enzymolysis conditions.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to an Antarctic krill flavor peptide powder and a preparation method thereof. Background technique: [0002] Antarctic krill (Euphausia superba), phylum Arthropoda, genus Krill, is a krill that lives in the waters of Antarctica in the Southern Ocean. Antarctic krill is rich in resources, which are estimated to be hundreds of millions of tons, and have great potential for development and utilization. Antarctic krill is rich in high-quality protein, its amino acid composition is rich, the essential amino acids are complete, and its digestibility is high. Chen et al. pointed out that the amino acid content of protein in Antarctic krill can meet the protein intake of adults recommended by WHO1985 requirements, and Antarctic krill is also rich in a variety of mineral elements, which can meet the needs of the human body, so the development of Antarctic krill is an inevitable dev...

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Problems solved by technology

[0004] However, the fluorine content in Antarctic krill is extremely high. The fluorine content of the whole shrimp is 1102-1432mg / kg, the shrimp shell is 3828-4278mg / kg, and the shrimp meat is 178-285mg / kg. According to the regulations in GB4809-1984, the fluorine content of fish should be less than 2.0 mg / kg, but the fluorine content of fresh Antarctic krill enzymatic hydrolyzate was measured and found to be much higher than this standard

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