CN101238867A - High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid - Google Patents
High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid Download PDFInfo
- Publication number
- CN101238867A CN101238867A CNA2008100267356A CN200810026735A CN101238867A CN 101238867 A CN101238867 A CN 101238867A CN A2008100267356 A CNA2008100267356 A CN A2008100267356A CN 200810026735 A CN200810026735 A CN 200810026735A CN 101238867 A CN101238867 A CN 101238867A
- Authority
- CN
- China
- Prior art keywords
- pinctada martensii
- liquid
- enzymolyzing
- fishy smell
- pinctada
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to an effective method for dispelling Pinctada martensii enzymolysis liquid fishy smell, which includes: adding edible refining vegetable oil into Pinctada martensii enzymolysis liquid, and heating it, after emulsificating by microwave and hyperfiltrating by ultrafiltration membrane, the retention is the Pinctada martensii enzymolysis liquid without fishy smell. The invention emulsionizes the edible refining vegetable oil by microwave, absorbs Pinctada martensii enzymolysis liquid fishy smelling matter by edible refining vegetable oil effectively, hyperfiltrates and entraps the Pinctada martensii emulsifiable solution by ultrafiltration membrane, the obtained Pinctada martensii enzymolysis liquid has no fishy smell.
Description
Technical field
The present invention relates to foods processing technique, particularly a kind of method of dispelling fishy smell of pinctada martensii enzymolyzing liquid.
Technical background
Pinctada martensii is one of large low value protein resource of China, and annual production reaches 150,000 tons, and major part is used to eat raw or be processed into feed, and added value is lower.Utilizing zymotechnic is one of effective way of low value protein resource higher value application to be hydrolyzed preparation flavouring base material, functional peptide and modified protein of low value fish albumen.Yet because pinctada martensii enzymolyzing liquid has comparatively obvious characteristics fishy smell, the application of its enzymolysis product is greatly limited.
The method that is used to remove fishy smell of pinctada martensii enzymolyzing liquid at present mainly contains: the spice local flavor is modified method, active carbon adsorption, active dry yeasr absorption method etc.Spice local flavor modification method is only applicable in the saline taste food, and can not dispel the fishy smell of pinctada martensii enzymolyzing liquid fully; Active carbon adsorption can not be dispeled the fishy smell of pinctada martensii enzymolyzing liquid fully, and hydrophobic amino acid (most of is essential amino acid) is had certain suction-operated.The active dry yeasr absorption method can change the characteristic flavor on basis of pinctada martensii enzymolyzing liquid, and same existence can not be dispeled the problem of the fishy smell of pinctada martensii enzymolyzing liquid fully.
Summary of the invention
The objective of the invention is to overcome the prior art above shortcomings, a kind of method of efficient dispelling fishy smell of pinctada martensii enzymolyzing liquid is provided, and the present invention is by adding the pinctada martensii enzymolyzing liquid of edible refining vegetable oil in conjunction with ultrasonic emulsification, the no fishy smell of ultrafiltration preparation.
The preparation method of no fishy smell pinctada martensii enzymolyzing liquid of the present invention comprises the steps:
(1) in pinctada martensii enzymolyzing liquid, adds the edible refining vegetable oil of 0.5%～7% (w/w), and be heated to 35 ℃～55 ℃;
(2) with pinctada martensii enzymolyzing liquid in sound intensity 0.12W/cm
2～0.20W/cm
2Condition under emulsification 10min～20min;
(3) carry out ultrafiltration with the pinctada martensii enzymolyzing liquid of molecular weight after the milipore filter of 5000Da～20000Da is to emulsification, get, be the pinctada martensii enzymolyzing liquid of no fishy smell through liquid.
In the said method, pinctada martensii enzymolyzing liquid carries out the resulting supernatant of enzymolysis for adopting the food-grade albumen enzyme to Pinctada martensii.
The present invention compared with prior art has following advantage:
1, gained pinctada martensii enzymolyzing liquid of the present invention does not have fishy smell substantially, and has the characteristic perfume of Pinctada martensii.
2, the present invention does not change the amino acid composition and the nutritive value of pinctada martensii enzymolyzing liquid.
3, gained of the present invention does not have the fishy smell pinctada martensii enzymolyzing liquid and can be widely used in various confectioneries and the saline taste food.
The specific embodiment
Below in conjunction with embodiment the specific embodiment of the present invention is described further.
Embodiment 1
(1) in pinctada martensii enzymolyzing liquid, adds the edible refining vegetable oil of 0.5% (w/w), and be heated to 35 ℃;
(2) with pinctada martensii enzymolyzing liquid in sound intensity 0.12W/cm
2Condition under emulsification 10min;
(3) carry out ultrafiltration with the pinctada martensii enzymolyzing liquid of molecular weight after the milipore filter of 5000Da is to emulsification, get through liquid, be the pinctada martensii enzymolyzing liquid of no fishy smell, the gained pinctada martensii enzymolyzing liquid has the characteristic perfume of Pinctada martensii.
Embodiment 2
(1) in pinctada martensii enzymolyzing liquid, adds the edible refining vegetable oil of 3.2% (w/w), and be heated to 45 ℃
(2) with pinctada martensii enzymolyzing liquid in sound intensity 0.15W/cm
2Condition under emulsification 15min;
(3) carry out ultrafiltration with the pinctada martensii enzymolyzing liquid of molecular weight after the milipore filter of 10000Da is to emulsification, get through liquid, be the pinctada martensii enzymolyzing liquid of no fishy smell, the gained pinctada martensii enzymolyzing liquid has the characteristic perfume of Pinctada martensii.。
Embodiment 3
(1) in pinctada martensii enzymolyzing liquid, adds the edible refining vegetable oil of 7% (w/w), and be heated to 55 ℃
(2) with pinctada martensii enzymolyzing liquid in sound intensity 0.2W/cm
2Condition under emulsification 13min;
(3) carry out ultrafiltration with the pinctada martensii enzymolyzing liquid of molecular weight after the milipore filter of 20000Da is to emulsification, get through liquid, be the pinctada martensii enzymolyzing liquid of no fishy smell, the gained pinctada martensii enzymolyzing liquid has the characteristic perfume of Pinctada martensii.。
Claims (3)
1, a kind of method of efficient dispelling fishy smell of pinctada martensii enzymolyzing liquid is characterized in that comprising the steps:
(1) in pinctada martensii enzymolyzing liquid, adds the refining vegetable oil of 0.5%～7% (w/w), and be heated to 35 ℃～55 ℃;
(2) with pinctada martensii enzymolyzing liquid in sound intensity 0.12W/cm
2～0.20W/cm
2Condition under emulsification 10min～20min;
(3) carry out ultrafiltration with the pinctada martensii enzymolyzing liquid of molecular weight after the milipore filter of 5000Da～20000Da is to emulsification, get, be the pinctada martensii enzymolyzing liquid of no fishy smell through liquid.
2, according to the method described in claims 1, the emulsification times that it is characterized in that step (2) is 10min～15min.
3,, it is characterized in that described pinctada martensii enzymolyzing liquid makes by adopting the food-grade albumen enzyme that Pinctada martensii is carried out enzymolysis according to the method described in claims 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100267356A CN101238867B (en) | 2008-03-11 | 2008-03-11 | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100267356A CN101238867B (en) | 2008-03-11 | 2008-03-11 | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101238867A true CN101238867A (en) | 2008-08-13 |
| CN101238867B CN101238867B (en) | 2011-06-08 |
Family
ID=39930913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100267356A Expired - Fee Related CN101238867B (en) | 2008-03-11 | 2008-03-11 | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101238867B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982114A (en) * | 2010-09-26 | 2011-03-02 | 广东海洋大学 | Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099582A (en) * | 1993-08-28 | 1995-03-08 | 中山大学 | Haihuang series sea foods and preparing method |
-
2008
- 2008-03-11 CN CN2008100267356A patent/CN101238867B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982114A (en) * | 2010-09-26 | 2011-03-02 | 广东海洋大学 | Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats |
| CN101982114B (en) * | 2010-09-26 | 2012-07-25 | 广东海洋大学 | Method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101238867B (en) | 2011-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Maschmeyer et al. | Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio (nano)-materials | |
| JP7009524B2 (en) | Dried food formed from cultured muscle cells | |
| CN101341978A (en) | Holothurian peptide functional food and preparation method thereof | |
| CN105661474B (en) | Plant animal protein crosslinking recombination gel sauce production method | |
| CN106333276B (en) | A kind of dried eggs and its processing technology | |
| CN102747125A (en) | Preparation method of antioxidative peptide of hairtail | |
| CN105087730B (en) | A kind of Preparation method of high-F-value tuna oligopeptide | |
| CN107198252B (en) | Silkworm pupa protein, compound protein thereof and preparation method thereof | |
| CN102776262A (en) | Preparation method of high-F-value tuna oligopeptide | |
| CN103355672A (en) | Preparation method of bamboo shoot dietary fiber submicron powder electuary | |
| CN102994602A (en) | Preparation method of compound oligopeptide with high F value | |
| CN112021524A (en) | High-dietary-fiber recombinant dried egg and preparation method thereof | |
| CN103907580B (en) | A kind of preparation method of fresh-water fishes bait | |
| CN103749936B (en) | A kind of fish protein and the breaded fish stick of making thereof | |
| CN105476014B (en) | A kind of method that biological zinc is prepared using oyster | |
| CN109090551B (en) | Mussel seasoning and preparation method thereof | |
| CN1265731C (en) | Method of producing nutritive aguatic seasoning using biotechnology | |
| CN101238867B (en) | High-efficiency method for dispelling fishy smell of pinctada martensii enzymolyzing liquid | |
| Barba et al. | Green extraction and valorization of by-products from food processing | |
| CN107136434A (en) | One kind fermentation instant pork product of mulberry leaf and preparation method thereof | |
| CN103919114A (en) | Fish liver sauce and processing method thereof | |
| CN105331666A (en) | Ocean fish protein peptide and preparation method thereof | |
| CN103445219B (en) | A kind of clam worm compound chewable tablet and preparation method thereof | |
| CN104789622A (en) | Low-sensitization low-fishy-smell fish protein peptide whole powder, and industrialized preparation method and application thereof | |
| CN101971999A (en) | Method for desalting salted egg white |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110608 Termination date: 20130311 |