CN107136465A - A kind of method of the molten slurry production food-grade tasty agents of utilization fish - Google Patents
A kind of method of the molten slurry production food-grade tasty agents of utilization fish Download PDFInfo
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- CN107136465A CN107136465A CN201710391078.4A CN201710391078A CN107136465A CN 107136465 A CN107136465 A CN 107136465A CN 201710391078 A CN201710391078 A CN 201710391078A CN 107136465 A CN107136465 A CN 107136465A
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- tasty agents
- molten slurry
- grade
- fish
- digested
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- 239000002002 slurry Substances 0.000 title claims abstract description 45
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 72
- 235000019634 flavors Nutrition 0.000 claims abstract description 72
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 48
- 108091005804 Peptidases Proteins 0.000 claims abstract description 31
- 239000004365 Protease Substances 0.000 claims abstract description 31
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 25
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 25
- 229940111202 pepsin Drugs 0.000 claims abstract description 25
- 238000001556 precipitation Methods 0.000 claims abstract description 25
- 150000001413 amino acids Chemical class 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 4
- 102000004169 proteins and genes Human genes 0.000 claims description 44
- 108090000623 proteins and genes Proteins 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- 230000005855 radiation Effects 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 230000007062 hydrolysis Effects 0.000 claims description 11
- 238000006460 hydrolysis reaction Methods 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 10
- 239000004471 Glycine Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 claims description 6
- CKLJMWTZIZZHCS-UWTATZPHSA-N L-Aspartic acid Natural products OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims description 6
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 6
- 229960005261 aspartic acid Drugs 0.000 claims description 6
- 229960004543 anhydrous citric acid Drugs 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 229960002449 glycine Drugs 0.000 claims 1
- 238000007920 subcutaneous administration Methods 0.000 abstract description 11
- 208000008589 Obesity Diseases 0.000 abstract description 10
- 238000009825 accumulation Methods 0.000 abstract description 10
- 235000020824 obesity Nutrition 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000011017 operating method Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 41
- 102000035195 Peptidases Human genes 0.000 description 27
- 108090000765 processed proteins & peptides Proteins 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 229920001184 polypeptide Polymers 0.000 description 11
- 102000004196 processed proteins & peptides Human genes 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 229940024606 amino acid Drugs 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000033228 biological regulation Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 4
- 108091008146 restriction endonucleases Proteins 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 101710159104 Flavor peptide Proteins 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238553 Litopenaeus vannamei Species 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000879903 Pteria Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 229910001656 zinc mineral Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of method of the molten slurry production food-grade tasty agents of utilization fish, operating procedure is：1）Pretreatment；2）Pepsin is digested；3）Flavor protease is digested；4）Isoelectric precipitation；5）The preparation of tasty agents.Have the beneficial effect that：With the molten slurry of fish for raw material, environment is both protected, and reasonable utilization has been carried out to resource, the added value of the molten slurry of fish is added；Obtained tasty agents molecular weight little Yi is absorbed by the body, delicate flavour foot, and delicate flavour, which oozes, prolongs sense by force, with unique delicate flavour different from amino acid.Fat can effectively be suppressed in subcutaneous accumulation, obesity after preventing people edible；Preparation method of the present invention is simple, and each material addition is definite value, and favorable reproducibility, product quality is stable, is adapted to large-scale production.
Description
Technical field
The present invention relates to food processing technology field, the side of specifically a kind of molten slurry production food-grade tasty agents of utilization fish
Method.
Background technology
With society and expanding economy, the health perception of people is more and more stronger, also more next to the quality nutrient of food
More pay close attention to and pay attention to.Biologically active peptide is derived from the multi-functional compounds of protein, and important regulation is played in vital movement
Effect, it is easy to digest to absorb, there are immune promotion, hormone control, antibacterial, antiviral, anti-oxidant, lowering blood pressure and blood fat, hypoglycemic etc.
Effect, edible safety is high, is the function factor of current international food circle most popular research topic and great development prospect.
At present, functional polypeptide research has been included in the high-technology field of state key support.
Tasty agents or flavour enhancer, are supplement or strengthen the material of food original local flavor.Tasty agents be it is sapid,
Delicate flavour is different from basic taste (acid, sweet tea, hardship, salty), and it is a kind of compound taste.At present, China's approval is permitted workable
Tasty agents has monosodium glutamate (L- sodium glutamates), the sapidity nucleotide disodium (5 '-Sodium guanylate and 5 '-inosine acid disodium
), dried scallop powder (disodium succinate), L- alanine, glycine and plant protein hydrolysate (HVP), yeast extract etc..
Wherein, L- sodium glutamates, 5 '-Sodium guanylate and 5 '-inosine acid disodium, disodium succinate, L- alanine, sweet ammonia
Acid belongs to monomer tasty agents, and feature is that delicate flavour is strong, but it is strong, dull to fling sense；Plant protein hydrolysate (HVP) is with big
The combination product that the plant materials such as beans are obtained by acid system or alkali process hydrolysis, it is good in taste compared with monomer tasty agents, but delicate flavour
Deficiency, rear taste is thin, lacks natural sense, and due to being that acid system or alkali process hydrolysis have potential safety hazard, may such as contain trichlorine
The carcinogenic substances such as propyl alcohol；Yeast extract is using food yeast as raw material, using biotechnology by the protein in yeast cells, nucleic acid
The biodegradable compound tasty agents being made are carried out Deng composition, feature feels strong after being, nutritious, but delicate flavour is substantially not enough, lacked
Ooze and prolong sense.
In terms of food flavor, peptide is one of very important flavor substance and flavor precursors.Peptide not only has many
Flavour is planted, and new local flavor can be produced with other substance reactions.On the one hand, flavor peptide has in Maillard reaction fragrance
Different from unique effect of amino acid；On the other hand, other taste compounds such as flavor peptide and salt or IMP, which have, cooperates with
Effect, produces obvious local flavor synergistic effect.In addition, the characteristics of peptide has a variety of physiologically actives, is easily absorbed by the human body.Majority is in
Gustin is made up of 2~10 amino acid, small peptide of the molecular weight in 500~6000Da.
Prior art such as Authorization Notice No. is the B of CN 101904482 Chinese invention patent, discloses one kind and prepares naturally
Peptide-rich flavor enhancer " excellent fresh peptide " and preparation method thereof, the preparation method mainly comprises the following steps：Pretreatment of raw material；Can
Control enzymolysis：Above-mentioned slurries mixing and water adding is adjusted to mixed serum 30~50wt% of concentration, pH value 6.0~8.0, addition wood is adjusted
Melon protease hydrolytic；PH values are adjusted, compound fertilizer production is added in heating, and hydrolysis controls solid concentration 10~15%, enzyme
Solution is gone out enzyme after terminating, and obtains hydrolysate；Centrifugal filtration；Fishy deflavour fermentation：Room temperature is cooled to after above-mentioned enzymolysis liquid is sterilized,
By enzymolysis liquid weight inoculating lactic acid bacterium, fermentation obtains the zymotic fluid without raw meat bitter taste；Ultrafiltration：Above-mentioned zymotic fluid is diluted to solid
Shape thing concentration 2-5%, by the milipore filter that molecular cut off is 6000Da, obtain below molecular weight 6000Da is rich in small peptide
Product；Concentration；It is high-pressure homogeneous；Spray drying.Above-mentioned tasty agents is rich in physiologically active small peptide, taurine, selenium, zinc mineral ion etc.
Nutritive and health protection components, have the double action of seasoning and nutrition concurrently.But preparation method is cumbersome, and with cobio, pteria martensii and
Environment of Litopenaeus vannamei Low is raw material, prepares cost higher.
The content of the invention
It is an object of the invention to provide one kind can obtain freshness foot, rich in taste, safety and Health and can suppress fat heap
The method of the molten slurry production food-grade tasty agents of long-pending utilization fish.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：One kind utilizes the molten slurry production food of fish
The method of grade tasty agents, comprises the following steps：
Pretreatment：The ethanol of molten 3 ~ 6 times of the volume of slurry of fish, centrifuging and taking precipitation are added in the molten slurry of fish.Ethanol can destroy protein table
The hydrated sheath in face, is made its solubility rapid decrease in water, is separated in the form of precipitation, and protein active will not be by
Destruction；
Pepsin is digested：Adding pepsin in precipitation, pepsin addition is 0.4 ~ 0.7%, hydrolysis temperature is 35 ~
40 DEG C, pH is 1.7 ~ 2.7, and enzymolysis time is 20 ~ 30min.Microwave radiation technology digest, microwave power be 100 ~ 120W, frequency be 20 ~
30kHZ.Microwave radiation technology enzymolysis can significantly shorten the protease hydrolyzed time, reduce time cost and cost of labor, and reduction is produced into
This.Enzymolysis terminates rear 2 ~ 5min of boiling water bath and gone out enzyme.Pepsin is very high to the enzymatic hydrolyzation of the protein in the molten slurry of fish, by macromolecular
Protein be hydrolyzed into protein or polypeptide compared with small molecule, and expose new restriction enzyme site, be that next step enzymolysis is prepared；
Flavor protease is digested：Flavor protease is added in enzymolysis liquid, flavor protease addition is 0.1 ~ 0.2%, enzymolysis temperature
Spend for 50 ~ 57 DEG C, pH is 6.0 ~ 6.8, enzymolysis time is 15 ~ 20min.Microwave radiation technology is digested, and microwave power is 100 ~ 120W, frequency
Rate is 20 ~ 30kHZ.Enzymolysis terminates rear 2 ~ 5min of boiling water bath and gone out enzyme.Digested using stepwise discretization mode slurry albumen molten to fish,
The enzymolysis efficiency of protease is high, reduces cost.Flavor protease makees further enzymolysis, the molten slurry albumen of fish to pepsin enzymolysis liquid
Molecular weight further reduces, and obtains a large amount of small proteins and polypeptide；
Isoelectric precipitation：Enzymolysis liquid is filtered, filtrate is taken, regulation pH value is 4.0 ~ 4.5, and centrifuging and taking precipitation, low-temperature vacuum drying is obtained
Protein powder, the amino acid sequence of protein powder is SCAVSVFRC.Above-mentioned protein powder delicate flavour is strong, and delicate flavour, which oozes, prolongs sense by force, energy
Effectively suppress fat in subcutaneous accumulation, obesity after preventing people edible；
The preparation of tasty agents：By 20 ~ 30 parts of protein powder, 5 ~ 10 parts of glycine, 5 ~ 10 parts of L-Aspartic acid, anhydrous citric acid 2 ~
4 parts well mixed with 1 ~ 3 part of oligoisomaltose, and powdered tasty agents is made.Above-mentioned tasty agents molecular weight little Yi is inhaled by human body
Receive, delicate flavour foot, delicate flavour, which oozes, prolongs sense by force, with unique delicate flavour different from amino acid.Fat can effectively be suppressed in subcutaneous accumulation,
Obesity after preventing people edible.
Compared with prior art, the advantage of the invention is that：1）The present invention, for raw material, both protects environment with the molten slurry of fish,
Reasonable utilization has been carried out to resource again, the added value of the molten slurry of fish is added；2）The present invention is using stepwise discretization method enzymolysis, protease
Enzymolysis efficiency it is high, reduce cost, digested successively using pepsin and flavor protease, obtain a large amount of small proteins and
Polypeptide；3）Obtained tasty agents molecular weight little Yi is absorbed by the body, delicate flavour foot, and delicate flavour, which oozes, prolongs sense by force, with different from amino acid
Unique delicate flavour.Fat can effectively be suppressed in subcutaneous accumulation, obesity after preventing people edible；4）Preparation method letter of the present invention
Single, each material addition is definite value, and favorable reproducibility, product quality is stable, is adapted to large-scale production.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of method of the molten slurry production food-grade tasty agents of utilization fish, comprises the following steps：
1）Pretreatment：The ethanol of molten 3 ~ 6 times of the volume of slurry of fish, centrifuging and taking precipitation are added in the molten slurry of fish.Ethanol can destroy protein
The hydrated sheath on surface, is made its solubility rapid decrease in water, is separated in the form of precipitation, and protein active will not
It is destroyed；
2）Pepsin is digested：Pepsin is added in precipitation, pepsin addition is 0.4 ~ 0.7%, and hydrolysis temperature is 35
~ 40 DEG C, pH is 1.7 ~ 2.7, and enzymolysis time is 20 ~ 30min.Microwave radiation technology is digested, and microwave power is 100 ~ 120W, and frequency is 20
~30kHZ.Microwave radiation technology enzymolysis can significantly shorten the protease hydrolyzed time, reduce time cost and cost of labor, and reduction is produced into
This.Enzymolysis terminates rear 2 ~ 5min of boiling water bath and gone out enzyme.Pepsin is very high to the enzymatic hydrolyzation of the protein in the molten slurry of fish, by macromolecular
Protein be hydrolyzed into protein or polypeptide compared with small molecule, and expose new restriction enzyme site, be that next step enzymolysis is prepared；
3）Flavor protease is digested：Flavor protease is added in enzymolysis liquid, flavor protease addition is 0.1 ~ 0.2%, enzymolysis
Temperature is 50 ~ 57 DEG C, and pH is 6.0 ~ 6.8, and enzymolysis time is 15 ~ 20min.Microwave radiation technology is digested, and microwave power is 100 ~ 120W,
Frequency is 20 ~ 30kHZ.Enzymolysis terminates rear 2 ~ 5min of boiling water bath and gone out enzyme.Enzyme is carried out using stepwise discretization mode slurry albumen molten to fish
Solution, the enzymolysis efficiency of protease is high, reduces cost.Flavor protease makees further enzymolysis, the molten slurry of fish to pepsin enzymolysis liquid
Molecular weight of albumen further reduces, and obtains a large amount of small proteins and polypeptide；
4）Isoelectric precipitation：Enzymolysis liquid is filtered, filtrate is taken, regulation pH value is 4.0 ~ 4.5, centrifuging and taking precipitation, low-temperature vacuum drying
Protein powder is obtained, the amino acid sequence of protein powder is SCAVSVFRC.Above-mentioned protein powder delicate flavour is strong, and delicate flavour, which oozes, prolongs sense by force,
Fat can effectively be suppressed in subcutaneous accumulation, obesity after preventing people edible；
5）The preparation of tasty agents：By 20 ~ 30 parts of protein powder, 5 ~ 10 parts of glycine, 5 ~ 10 parts of L-Aspartic acid, anhydrous citric acid
2 ~ 4 parts well mixed with 1 ~ 3 part of oligoisomaltose, and powdered tasty agents is made.Above-mentioned tasty agents molecular weight little Yi is by human body
Absorb, delicate flavour foot, delicate flavour, which oozes, prolongs sense by force, with unique delicate flavour different from amino acid.Fat can effectively be suppressed in subcutaneous heap
Product, obesity after preventing people edible.
Embodiment 2：
A kind of method of the molten slurry production food-grade tasty agents of utilization fish, comprises the following steps：
1）Pretreatment：The ethanol of molten 5 times of the volume of slurry of fish, centrifuging and taking precipitation are added in the molten slurry of fish.Ethanol can destroy protein table
The hydrated sheath in face, is made its solubility rapid decrease in water, is separated in the form of precipitation, and protein active will not be by
Destruction；
2）Pepsin is digested：Pepsin is added in precipitation, pepsin addition is 0.6%, and hydrolysis temperature is 37 DEG C,
PH is 2.0, and enzymolysis time is 24min.Microwave radiation technology is digested, and microwave power is 120W, and frequency is 25kHZ.Microwave radiation technology is digested
The protease hydrolyzed time can significantly be shortened, time cost and cost of labor is reduced, production cost is reduced.Enzymolysis terminates rear boiling water bath
4min goes out enzyme.Pepsin is very high to the enzymatic hydrolyzation of the protein in the molten slurry of fish, and the protein of macromolecular is hydrolyzed into smaller point
The protein or polypeptide of son, and new restriction enzyme site is exposed, it is that next step enzymolysis is prepared；
3）Flavor protease is digested：Flavor protease is added in enzymolysis liquid, flavor protease addition is 0.1%, hydrolysis temperature
For 55 DEG C, pH is 6.5, and enzymolysis time is 18min.Microwave radiation technology is digested, and microwave power is 120W, and frequency is 25kHZ.Enzymolysis knot
Boiling water bath 3min goes out enzyme after beam.Digested using stepwise discretization mode slurry albumen molten to fish, the enzymolysis efficiency of protease is high, subtracts
Few cost.Flavor protease makees further enzymolysis to pepsin enzymolysis liquid, and the molten slurry molecular weight of albumen of fish further reduces, obtained
A large amount of small proteins and polypeptide；
4）Isoelectric precipitation：Enzymolysis liquid is filtered, filtrate is taken, regulation pH value is 4.2, and centrifuging and taking precipitation, low-temperature vacuum drying obtains egg
White powder end, the amino acid sequence of protein powder is SCAVSVFRC.Above-mentioned protein powder delicate flavour is strong, and delicate flavour, which oozes, prolongs sense by force, can have
Effect suppresses fat in subcutaneous accumulation, obesity after preventing people edible；
5）The preparation of tasty agents：By 26 parts of protein powder, 6 parts of glycine, 6 parts of L-Aspartic acid, 3 parts of anhydrous citric acid and oligomeric
2 parts of isomaltose is well mixed, and powdered tasty agents is made.Above-mentioned tasty agents molecular weight little Yi is absorbed by the body, delicate flavour foot, fresh
Taste, which oozes, prolongs sense by force, with unique delicate flavour different from amino acid.Fat can effectively be suppressed in subcutaneous accumulation, after preventing that people is edible
Obesity.
Embodiment 3：
A kind of method of the molten slurry production food-grade tasty agents of utilization fish, comprises the following steps：
1）Pretreatment：The ethanol of molten 5 times of the volume of slurry of fish, centrifuging and taking precipitation are added in the molten slurry of fish.Ethanol can destroy protein table
The hydrated sheath in face, is made its solubility rapid decrease in water, is separated in the form of precipitation, and protein active will not be by
Destruction；
2）Pepsin is digested：Pepsin is added in precipitation, pepsin addition is 0.7%, and hydrolysis temperature is 37 DEG C,
PH is 2.0, and enzymolysis time is 25min.Microwave radiation technology is digested, and microwave power is 120W, and frequency is 25kHZ.Microwave radiation technology is digested
The protease hydrolyzed time can significantly be shortened, time cost and cost of labor is reduced, production cost is reduced.Enzymolysis terminates rear boiling water bath
4min goes out enzyme.Pepsin is very high to the enzymatic hydrolyzation of the protein in the molten slurry of fish, and the protein of macromolecular is hydrolyzed into smaller point
The protein or polypeptide of son, and new restriction enzyme site is exposed, it is that next step enzymolysis is prepared；
3）Flavor protease is digested：Flavor protease is added in enzymolysis liquid, flavor protease addition is 0.2%, hydrolysis temperature
For 55 DEG C, pH is 6.5, and enzymolysis time is 18min.Microwave radiation technology is digested, and microwave power is 120W, and frequency is 25kHZ.Enzymolysis knot
Boiling water bath 4min goes out enzyme after beam.Digested using stepwise discretization mode slurry albumen molten to fish, the enzymolysis efficiency of protease is high, subtracts
Few cost.Flavor protease makees further enzymolysis to pepsin enzymolysis liquid, and the molten slurry molecular weight of albumen of fish further reduces, obtained
A large amount of small proteins and polypeptide；
4）Isoelectric precipitation：Enzymolysis liquid is filtered, filtrate is taken, regulation pH value is 4.2, and centrifuging and taking precipitation, low-temperature vacuum drying obtains egg
White powder end, the amino acid sequence of protein powder is SCAVSVFRC.Above-mentioned protein powder delicate flavour is strong, and delicate flavour, which oozes, prolongs sense by force, can have
Effect suppresses fat in subcutaneous accumulation, obesity after preventing people edible；
5）The preparation of tasty agents：By 27 parts of protein powder, 6 parts of glycine, 6 parts of L-Aspartic acid, 3 parts of anhydrous citric acid and oligomeric
2 parts of isomaltose is well mixed, and powdered tasty agents is made.Above-mentioned tasty agents molecular weight little Yi is absorbed by the body, delicate flavour foot, fresh
Taste, which oozes, prolongs sense by force, with unique delicate flavour different from amino acid.Fat can effectively be suppressed in subcutaneous accumulation, after preventing that people is edible
Obesity.
Embodiment 4：
The tasty agents that the embodiment of the present invention 2 and 3 is prepared is used as control as test group, the on the market tasty agents containing polypeptide
Group, sensory evaluation scores are carried out by appraise group by standards of grading to test group and control group, using marking system evaluate delicate flavour intensity and
Delicate flavour, which oozes, prolongs sense, averages as final score.Wherein, appraise group is by 10（23 ~ 28 years old, each 5 people of men and women）Assessment officer's group
Into systematic learning crosses subjective appreciation course, there is an abundant subjective appreciation experience, and standards of grading are without 0 point of delicate flavour, slightly delicate flavour 1
Point, weaker 2 points of delicate flavour has 3 points of a delicate flavour, general 4 points of delicate flavour, strong 5 points of delicate flavour, heavier 6 points of delicate flavour, and delicate flavour weighs 7 points very much.Without fresh
Taste ooze prolong sense 0 part, slightly delicate flavour ooze prolong sense 1 point, delicate flavour ooze prolongs sense it is weaker 2 points, delicate flavour ooze prolongs sense it is general 3 points, delicate flavour, which oozes, prolongs sense
Strong 4 points, delicate flavour, which oozes, prolongs overweight 5 parts of sense.Final assessment result is as shown in the table：
The results of sensory evaluation of table 1
Tasty agents delicate flavour of the present invention is strong suitable as shown in Table 1, is relatively adapted to the popular mouthfeel of China.
50 heights of selection are 158 ~ 162cm, and body weight is 100 ~ 105 jin of women and 50 heights are 175 ~ 178cm, body
Weight is 130 ~ 135 jin of male, therefrom randomly selects 25 women and 25 males as test group, the fat for determining everyone contains
Amount, and average.Tasty agents made from 0.5g embodiments 3 is added in its daily diet, remaining 50 are as a control group,
Everyone fat content is determined, and is averaged.Daily diet is in addition to being not added with the tasty agents of the present invention, and other conditions are all
It is identical.By the experiment of 60 days, everyone fat content is determined, and takes the average value of each group.
Table 2
| Control group | Test group | |
| Fatty average content before 60 days | 21.4% | 21.7% |
| Fatty average content after 60 days | 21.6% | 19.8% |
The tasty agents that as seen from Table 2 prepared by the present invention can effectively suppress fat in subcutaneous accumulation, available for losing weight, with good
Good market prospects.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Da Kang Science and Technology Ltd.s
<120>A kind of method of the molten slurry production food-grade tasty agents of utilization fish
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 9
<212> PRT
<213>It is artificial synthesized
<400> 1
Ser Cys Ala Val Ser Val Phe Arg Cys
1 5
Claims (8)
1. a kind of method of the molten slurry production food-grade tasty agents of utilization fish, it is characterised in that comprise the following steps：
1）Pretreatment：Ethanol, centrifuging and taking precipitation are added in the molten slurry of fish；
2）Pepsin is digested：Pepsin is added in precipitation, microwave radiation technology is digested, and go out enzyme；
3）Flavor protease is digested：Flavor protease is added in enzymolysis liquid, microwave radiation technology is digested, and go out enzyme；
4）Isoelectric precipitation：Enzymolysis liquid is filtered, filtrate is taken, pH value is adjusted, centrifuging and taking precipitation, low-temperature vacuum drying obtains albumen powder
End；
5）The preparation of tasty agents：Protein powder, glycine, L-Aspartic acid, anhydrous citric acid and oligoisomaltose are mixed
Uniformly, powdered tasty agents is made.
2. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Isoelectric pH be 4.0 ~ 4.5.
3. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Protein powder amino acid sequence be SCAVSVFRC.
4. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Amount of alcohol added be 3 ~ 6 times of the molten volume of slurry of fish.
5. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Pepsin addition be 0.4 ~ 0.7%, hydrolysis temperature be 35 ~ 40 DEG C, pH be 1.7 ~ 2.7, enzymolysis time be 20 ~ 30min.
6. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Flavor protease addition be 0.1 ~ 0.2%, hydrolysis temperature be 50 ~ 57 DEG C, pH be 6.0 ~ 6.8, enzymolysis time be 15 ~
20min。
7. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Microwave power be 100 ~ 120W, frequency be 20 ~ 30kHZ.
8. a kind of method of the molten slurry production food-grade tasty agents of utilization fish according to claim 1, it is characterised in that：It is described
Tasty agents composition and its parts by weight be：20 ~ 30 parts of protein powder, 5 ~ 10 parts of glycine, 5 ~ 10 parts of L-Aspartic acid, anhydrous lemon
1 ~ 3 part of 2 ~ 4 parts of lemon acid and oligoisomaltose.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902466A (en) * | 2018-07-18 | 2018-11-30 | 岭商（浙江）生物科技有限公司 | A kind of molten slurry of hydrolysis fish and its production method and application |
| CN109022402A (en) * | 2018-08-21 | 2018-12-18 | 厦门璞真食品有限公司 | A kind of extracting method of bromelain |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609829A (en) * | 2013-10-25 | 2014-03-05 | 青岛贝尔特生物科技有限公司 | Method for producing marine protein without fishy smell by utilizing marine fish processing leftover |
-
2017
- 2017-05-27 CN CN201710391078.4A patent/CN107136465A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609829A (en) * | 2013-10-25 | 2014-03-05 | 青岛贝尔特生物科技有限公司 | Method for producing marine protein without fishy smell by utilizing marine fish processing leftover |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902466A (en) * | 2018-07-18 | 2018-11-30 | 岭商（浙江）生物科技有限公司 | A kind of molten slurry of hydrolysis fish and its production method and application |
| CN109022402A (en) * | 2018-08-21 | 2018-12-18 | 厦门璞真食品有限公司 | A kind of extracting method of bromelain |
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Application publication date: 20170908 |