CN110101063A - 一种海参肽酱油(调味汁)的加工方法 - Google Patents
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Abstract
本发明属于海参深加工技术领域,具体涉及一种海参肽酱油及其制备方法。其组分为海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油。本发明的海参肽酱油特别适用于身体虚弱、免疫力低下的人群,从原料到生产工艺均符合绿色高效加工理念,即保护海参肽的功效作用,同时产品市场定位准确,该海参肽酱油还有具有药食两用,安全无副作用等优点。
Description
技术领域
本发明属于海参深加工技术领域,具体涉及一种海参肽酱油及其制备方法。
背景技术
海参含18种氨基酸且不含胆固醇,还含有海参素及由氨基己糖、己糖醛酸和岩藻糖等组成刺参酸性粘多糖,另含有钙、钾、锌、铁、硒、锰等多种人体所需微量元素。传统的加工和食用方法多不科学,大量营养物质和生物活性成分在加工过程中流失。传统打捞上来的海参,用开水煮熟,然后用盐腌,在整个过程中,海参要被反复煮、腌3~5次。活性物质的80%以上都流失了,海参产品正面临着突破技术瓶颈的关键时刻,此时应该强化从原料到生产工艺的绿色高效加工,保护海参产品的功能因子和提高其健康价值,这样才能达到市场定位准确、目标人群明确的效果,促进整个海参加工产业的发展。海参精加工需求迫切,经过精加工的海参健康产品具有广阔的市场前景,海参精加工产品的研发为传统健康产品的发展找寻到了新的突破点。因此,急需开发一种配比科学合理且食用方便的海参肽酱油。
发明内容
本发明提供一种海参肽酱油及其制备方法,其配方合理,工艺稳定,同时使海参酱油的营养价值以及功能性更加的明显。
本发明的目的通过采用以下技术方案来实现:
本发明的海参肽酱油由海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油等成分构成,其中海参肽酱油按重量级由海参肽0-10份、牡蛎肽0-1份、扇贝肽0-1份、海带提取液0-3份、味淋0-3份、赤藓糖醇0-3份和酿造酱油80-100份。在上述方案的基础上,所述海参肽、牡蛎肽、扇贝肽系指用鲜活海参牡蛎扇贝经蛋白酶水解并分离纯化得到,经质谱分析海参肽、牡蛎肽、扇贝肽的分子量分布在600~1200Da。
具体制备方法包括如下步骤:
(1)精选优质鲜活海参沿腹部从头到尾全部剖开,去除内脏与嘴,并将杂质清洗干净。将预处理后的海参置于2-5倍体积的清水中浸泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将海参肉糜加入2-5倍的去离子水后,进行研磨。将海参研磨液在pH 7,温度40-60℃条件下,加入鲜海参重量1-3%的复合蛋白酶进行酶解1-3h,从而得到海参肽液。将海参肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的海参肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使海参的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的海参肽组分进行调制,备用。
(2)精选优质鲜活牡蛎剖开并将杂质清除,取出牡蛎肉备用。将预处理后的牡蛎肉置于2-5倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将牡蛎肉糜加入2-5倍的去离子水后,进行研磨。将牡蛎研磨液在pH 7,温度40-60℃条件下,加入鲜牡蛎重量1-3%的复合蛋白酶进行酶解1-3h,从而得到牡蛎肽液。将牡蛎肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的牡蛎肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使牡蛎的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的牡蛎肽组分进行调制,备用。
(3)精选优质鲜活扇贝剖开,去除内脏,并将杂质清除,取出扇贝柱。将预处理后的扇贝柱置于2-5倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将扇贝柱肉糜加入2-5倍的去离子水后,进行研磨。将扇贝柱研磨液在pH7,温度40-60℃条件下,加入鲜扇贝柱重量1-3%的复合蛋白酶进行酶解1-3h,从而得到扇贝肽液。将扇贝肽液采用0 .1-0.2um的过滤袋进行过滤得到粗滤液。将粗滤后获得的扇贝肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使扇贝的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的扇贝肽组分进行调制,备用。
(4)精选优海带经提出剔除杂质洗后加如5-10倍的水熬制1-3小时,冷却,过滤澄清备用。
(5)将脱盐后的海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油混合均质后采用0 .1um的过滤袋过滤,澄清3-7天。
(6)将澄清的海参肽酱油加热灭菌,装瓶包装。
本发明的有益效果:
本发明采用酶法水解海参肽来制备海参肽酱油,根据酿造酱油,结合海参肽、牡蛎肽、扇贝肽、海带提取液的生产工艺,自得的酱油酱香浓郁,味道鲜美,无异味,富含多肽,多种氨基酸,和身体所需要的各种微量元素等营养成分,具有增强人提抵抗力等保健养生功效。
具体实施方式
实施例一
下面结合实施例对本发明进一步阐述,但不限于此。
(1)精选优质鲜活海参沿腹部从头到尾全部剖开,去除内脏与嘴,并将杂质清洗干净。将预处理后的海参置于5倍体积的清水中浸泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将海参肉糜加入5倍的去离子水后,进行研磨。将海参研磨液在pH 7,温度50℃条件下,加入鲜海参重量3%的复合蛋白酶进行酶解1h,从而得到海参肽液。将海参肽液采用0 .1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的海参肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使海参的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1000Da膜进行纯化,将分子量分布在600~1200Da的海参肽组分进行调制,备用。
(2)精选优质鲜活牡蛎剖开并将杂质清除,取出牡蛎肉备用。将预处理后的牡蛎肉置于2倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将牡蛎肉糜加入2倍的去离子水后,进行研磨。将牡蛎研磨液在pH 7,温度40℃条件下,加入鲜牡蛎重量3%的复合蛋白酶进行酶解3h,从而得到牡蛎肽液。将牡蛎肽液采用0.1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的牡蛎肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使牡蛎的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1000Da膜进行纯化,将分子量分布在600~1200Da的牡蛎肽组分进行调制,备用。
(3)精选优质鲜活扇贝剖开,去除内脏,并将杂质清除,取出扇贝柱。将预处理后的扇贝柱置于3倍体积的清水中鼓泡清洗脱盐并剪碎,而后洗干净。放入搅拌机中进行打碎,直到形成肉糜。将扇贝柱肉糜加入3倍的去离子水后,进行研磨。将扇贝柱研磨液在pH 7,温度45℃条件下,加入鲜扇贝柱重量3%的复合蛋白酶进行酶解3h,从而得到扇贝肽液。将扇贝肽液采用0 .1um的过滤袋进行过滤得到粗滤液。将粗滤后获得的扇贝肽液经截留分子量为600Da纳滤膜过滤脱盐,使用电导仪测试,使扇贝的酶解液在200uS/m以下时完成过滤,而后组分再经截留分子量为1200Da膜进行纯化,将分子量分布在600~1200Da的扇贝肽组分进行调制,备用。
(4)精选优海带经提出剔除杂质洗后加如7倍的水熬制2.5小时,冷却,过滤澄清备用。
(5)按重量级将脱盐后的海参肽3、牡蛎肽1、扇贝肽1、海带提取液3、味淋1、赤藓糖醇1和酿造酱油90混合均质后采用0 .1um的过滤袋过滤,澄清5天。
(6)将澄清的海参肽酱油加热灭菌,装瓶包装。
上述对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (2)
1.一种海参肽酱油,其特征在于,海参肽酱油按重量级由海参肽0-10份、牡蛎肽0-1份、扇贝肽0-1份、海带提取液0-3份、味淋0-3份、赤藓糖醇0-3份和酿造酱油80-100份组成;所述的海参肽、牡蛎肽、扇贝肽的分子量分布在600~1200Da。
2.精选优质海参经提出剔除杂质洗后煮熟,将煮熟的海参加入2-5倍的纯净水均质乳化制成海参泥,加人蛋白酶进行酶解,过滤澄清备用;精选优质牡蛎经提出剔除杂质洗后煮熟,将煮熟的牡蛎加入2-5倍的纯净水均质乳化制成牡蛎泥,加人蛋白酶进行酶解,过滤澄清备用;精选优质扇贝经提出剔除杂质洗后煮熟,将煮熟的扇贝加入2-5倍的纯净水均质乳化制成扇贝泥,加人蛋白酶进行酶解,过滤澄清备用;精选优海带经提出剔除杂质洗后煮熟,将煮熟的海带加入2-5倍的纯净水均质乳化制成海带泥,加人蛋白酶进行酶解,过滤澄清备用;将脱盐后的海参肽、牡蛎肽、扇贝肽、海带提取液、味淋、赤藓糖醇和酿造酱油混合均质后过滤澄清;将澄清的混合物加热灭菌,装瓶包装。
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