CN105661226A - Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink - Google Patents
Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink Download PDFInfo
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- CN105661226A CN105661226A CN201610029484.1A CN201610029484A CN105661226A CN 105661226 A CN105661226 A CN 105661226A CN 201610029484 A CN201610029484 A CN 201610029484A CN 105661226 A CN105661226 A CN 105661226A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 106
- 239000007788 liquid Substances 0.000 title claims abstract description 81
- 101800000068 Antioxidant peptide Proteins 0.000 title abstract 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 23
- 239000004365 Protease Substances 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 18
- 230000007062 hydrolysis Effects 0.000 claims abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 128
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 78
- 230000003064 anti-oxidating effect Effects 0.000 claims description 77
- 241000371997 Eriocheir sinensis Species 0.000 claims description 56
- 238000006243 chemical reaction Methods 0.000 claims description 52
- 108010070551 Meat Proteins Proteins 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 22
- 229920001817 Agar Polymers 0.000 claims description 20
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 20
- 239000008272 agar Substances 0.000 claims description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 20
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 20
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 20
- 239000000230 xanthan gum Substances 0.000 claims description 20
- 229920001285 xanthan gum Polymers 0.000 claims description 20
- 229940082509 xanthan gum Drugs 0.000 claims description 20
- 235000010493 xanthan gum Nutrition 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 230000009849 deactivation Effects 0.000 claims description 18
- 238000009413 insulation Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 108091005658 Basic proteases Proteins 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 108090000145 Bacillolysin Proteins 0.000 claims description 9
- 108091005507 Neutral proteases Proteins 0.000 claims description 9
- 102000035092 Neutral proteases Human genes 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 8
- 239000004299 sodium benzoate Substances 0.000 claims description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 6
- 230000001276 controlling effect Effects 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 abstract description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 6
- 230000007760 free radical scavenging Effects 0.000 abstract description 6
- 239000003381 stabilizer Substances 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 235000013361 beverage Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 238000010276 construction Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 229920002101 Chitin Polymers 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037118 bone strength Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
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- 108091008146 restriction endonucleases Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
The invention belongs to the field of aquatic product processing and comprehensive utilization, and especially relates to crab meat antioxidant peptide liquid and a crab meat protein-peptide mixed drink. Three proteases are selected and separately used for carrying out hydrolysis treatment for crab processing leftovers according to a specific sequence, filtering is carried out, and the crab meat antioxidant peptide liquid with crab flavor and substantially antioxidant activity is obtained. The invention also provides the crab meat protein-peptide mixed drink containing the crab meat antioxidant peptide liquid, and an appropriate stabilizing agent is added into the drink in order to stabilize properties of the product; salt, carbohydrate and organic acid are added, so that the crab meat antioxidant peptide liquid has soft flavor as well as acceptable fresh and delicious flavor of marine products. The antioxidant peptide content of the mixed drink is about 2-5%, and DPPH free radical scavenging rate and superoxide anion scavenging rate are respectively 15-20% and 13-17%.
Description
Technical field
The invention belongs to aquatic products processing and field of comprehensive utilization, particularly to a kind of crab meat antioxidation active peptides liquid and crab meat protein peptide bland.
Background technology
Tellurian crustacean resource is numerous, and along with the development of fishery and fish processing industry, the annual processing shrimp Eriocheir sinensis in the whole world can produce the processing byproduct of up to a million tons. Wherein, Eriocheir sinensis processing fent contains rich in protein and chitin resource, can be used for extracting Eriocheir sinensis oil, chitin extraction, preparing egg albumen powder, enzymolysis peptide etc., has higher development and application values. What current Eriocheir sinensis processing fent was more is used for chitin extraction, but the crab meat wherein remained not only increases preparation section, also result in the more serious wasting of resources. If not being acted upon and directly abandoning, serious environmental pollution also can be caused. Along with China's Eriocheir sinensis yield and processing stage improve constantly, creating substantial amounts of Eriocheir sinensis leftover bits and pieces, how turning waste into wealth, comprehensively utilizing is a problem demanding prompt solution.
In recent years, the albumen peptide matters with several functions activity causes the extensive concern of people. The bioactive peptide physiological function in marine organisms source is various, safety is high, for instance it has been reported that the bioactive peptide in marine organisms source has antioxidation, antitumor, resisting hypertension, blood fat reducing, antibacterial, anti-diabetic, immunomodulating, enhancing bone strength etc. At present, the main research and the production that adopt marine fishes to carry out functional peptide, the protein peptide research in Mollusca and crustacean source or corresponding product are more rare. It addition, prepare purer or single albumen peptides to need the purification procedures of very complicated, significantly improve production cost; And, the single amino acid of constitutive protein matter or peptide matters also has multiple nutrients or health care, will also result in the wasting of resources if effectively do not utilized in addition.
Summary of the invention
In order to overcome shortcoming and the deficiency of prior art, present invention is primarily targeted at the preparation method that a kind of crab meat antioxidation active peptides liquid is provided.
Another object of the present invention is to the crab meat antioxidation active peptides liquid providing above-mentioned preparation method to prepare.
It is still another object of the present invention to provide a kind of crab meat protein peptide bland containing above-mentioned crab meat antioxidation active peptides liquid, this beverage adopts modern protease hydrolysis technology and stable emulsifying technology etc. to prepare, containing multiple protein peptides and aminoacid, in reddish orange, there is Eriocheir sinensis Flavor and notable antioxidant activity, colour stable, muddy homogeneous.
4th purpose of the present invention is in that the preparation method providing above-mentioned crab meat protein peptide bland.
The purpose of the present invention is realized by following proposal:
The preparation method of a kind of crab meat antioxidation active peptides liquid, comprises the steps of:
(1) dry and pulverize
Eriocheir sinensis processing fent is dried to moisture is 30～50%, pulverizes and sieves, and then to be dried to moisture be 5～10%, obtains Eriocheir sinensis powder; Dried Eriocheir sinensis material powder can be preserved under room temperature, saves freezer construction and the use cost of chilled storage Eriocheir sinensis material;
(2) protease hydrolysis processes
1. the prepared crab meat of step (1) is taken with water mixing post-heating to 50～60 DEG C, adjusting pH value of reaction system is 8.0～9.0, it is subsequently adding alkaline protease, 50～60 DEG C of insulation enzymolysis 1.0～2.0h, reaction system is heated to 85～100 DEG C after terminating by enzymolysis, insulation 10～15min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 45～60 DEG C, adjusting pH value of reaction system is 6.5～7.5, is subsequently adding neutral protease, 45～60 DEG C of insulation enzymolysis 1.0～2.0h, and reaction system is heated to 85～100 DEG C after terminating by enzymolysis, is incubated 10～15min, makes enzyme deactivation;
3. controlling temperature of reaction system is 45～60 DEG C, regulating pH value of reaction system is 5.0～6.5, it is subsequently adding flavor protease, 45～60 DEG C of insulation enzymolysis 1.0～2.0h, reaction system is heated to 85～100 DEG C after terminating by enzymolysis, insulation 10～15min, makes enzyme deactivation, obtains the enzymolysis solution after enzymolysis;
(4) filter
Enzymolysis solution after enzymolysis in step (3) is filtered, collects filtrate, obtain crab meat antioxidation active peptides liquid;
Preferably rinse 1～3 time with clear water before Eriocheir sinensis processing fent (including Eriocheir sinensis bound feet and Eriocheir sinensis shell on the back etc.) described in step (1) is dry;
Dry condition described in step (1) is preferably: hot-air seasoning at 50～65 DEG C;
The order number sieved described in step (1) is preferably 20～50 orders;
The condition of the after drying described in step (1) is preferably at 40～55 DEG C and dries;
The mass ratio of the crab meat described in step (2) and water is preferably 1:(18～23);
Step (2) 1. described in adjustment pH value of reaction system adopt 0.1M NaOH solution adjust pH value of reaction system;
Step (2) 1. described in the consumption of alkaline protease be preferably 2500～3000U/g Eriocheir sinensis powder;
Step (2) 2. and 3. described in adjustment pH value of reaction system preferably employ the HCl solution of 0.1M and adjust pH value of reaction system;
Step (2) 2. described in the consumption of neutral protease be preferably 1800～2300U/g Eriocheir sinensis powder;
Step (2) 3. described in the consumption of flavor protease be preferably 2000～4000U/g Eriocheir sinensis powder;
Filtration described in step (3) preferably employs 40～60 order silks and filters;
The antioxidant activity peptide content of described crab meat antioxidation active peptides liquid is preferably 3～5%;
A kind of crab meat protein peptide bland, comprises following by the component of mass parts:
100 mass parts crab meat antioxidation active peptides liquid, 0.3～0.8 mass parts Sal, 0.2～0.5 mass parts sucrose, 0～0.5 mass parts glucose, 0～0.5 mass parts high fructose syrup, 0.005～0.01 mass parts citric acid, 0.005～0.01 mass parts sodium citrate, 0.002～0.01 mass parts malic acid, 0.05～0.1 mass parts sodium benzoate, 0.02～0.05 mass parts potassium sorbate, 0.01～0.04 mass parts carboxymethyl cellulose, 0.01～0.04 mass parts xanthan gum and 0.005～0.015 mass parts agar;
The preparation method of described crab meat protein peptide bland, comprises the steps of:
(1) the component carboxymethyl cellulose of above-mentioned crab meat protein peptide bland, xanthan gum and agar are mixed with part crab meat antioxidation active peptides liquid respectively, heat to being sufficiently stirred for after 60～80 DEG C and make it dissolve; Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) the component Sal of above-mentioned crab meat protein peptide bland, sucrose, glucose, high fructose syrup, part citric acid, sodium citrate and malic acid are mixed homogeneously with residue crab meat antioxidation active peptides liquid, then sodium benzoate and potassium sorbate are added, mix homogeneously, obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing after stirring, obtains crab meat protein peptide bland;
The condition of described homogenizing is homogenizing 1～3 time under 20～25MPa homogenization pressure;
The preparation method of described crab meat protein peptide bland, also comprises the steps of:
By above-mentioned crab meat protein peptide bland canned one-tenth tank as required, it is finished product;
The application in food or field of health care products of the described crab meat protein peptide bland;
Principles of the invention: the protease used by enzymolysis has multiple, because different substrate proteins are had different action effects by the specificity of protease, the composition of gained enzymatic hydrolysate and functional characteristic also have difference. Often containing more hydrophobic amino acid residues in the enzymatic hydrolysate of alkaline protease, it was shown that it is stronger to the specificity of hydrophobic amino acid; The hydrophobic specificity restriction endonuclease of neutral protease then right and wrong. Therefore, the protease that screening is suitable is generally required for different enzymolysis substrates. Alkaline protease is the highest to the degree of hydrolysis of soybean protein, and enzymatic hydrolysate oxidation resistance is also the strongest. Flavor protease then contains inscribe and excision enzyme, and the local flavor of hydrolyzed solution is had stronger improvement result. The present invention selects three kinds of protease respectively Eriocheir sinensis processing fent to be hydrolyzed according to particular order process, obtain the enzymolysis solution with Eriocheir sinensis Flavor and notable antioxidant activity, partial particulate is still contained in after enzymolysis solution filtration, for not being hydrolyzed crab meat and a small amount of Eriocheir sinensis fat completely, in order to keep the final beverage products prepared stable, long time without deposit thing, the present invention adds suitable stabilizer so that product property is stable; Enzymolysis solution local flavor can be made soft it addition, add Sal, saccharide and organic acid, there is the fresh Flavor of acceptable marine products. Owing to there is Eriocheir sinensis red pigment in Carapax Eriocheir sinensis, being dissolved in solution after heating, the bland that therefore present invention prepares is reddish orange; It addition, this material has stronger antioxidant activity, it is possible to the antioxidant activity keeping the material such as protein peptide, aminoacid is stable. After measured, by the bland that the present invention prepares, antioxidant activity peptide content is about 2～5%, its DPPH free radical scavenging activity and superoxide anion clearance rate are respectively interposed between 15～20%, 13～17%, antioxidant activity is higher, local flavor is also relatively easily accepted by, for a kind of beverage product with nutrient health function.
The present invention, relative to prior art, has such advantages as and beneficial effect:
(1) adopt Eriocheir sinensis processing fent, aquatic protein resource is carried out reasonable, efficiently utilize, reach the effect of sustainable scientific utilization.
(2) multi-enzymatic hydrolysis technology is adopted, the protease that can obtain high antioxidant product is adopted to be hydrolyzed targetedly, and adopt flavor protease to improve the local flavor of hydrolyzate, in conjunction with food ingredient, it is thus achieved that have the novel nourishing healthy beverage product of the fresh Flavor of Aquatic product and antioxidant activity.
(3) present invention is in hydrolysis Carapax Eriocheir sinensis while protein, it is achieved that Carapax Eriocheir sinensis efficiently separates with residual meat, and gained Carapax Eriocheir sinensis can be used for the extraction of chitin and chitosan, is effectively simplified its preparation technology.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The preparation method of a kind of crab meat antioxidation active peptides liquid, comprises the steps of:
(1) raw material cleans
Take the freezing leftover bits and pieces after Eriocheir sinensis processing, including Eriocheir sinensis bound feet and Eriocheir sinensis shell on the back etc., rinse 1 time with clear water after defrosting, drain stand-by.
(2) dry and pulverize
Taking the Eriocheir sinensis material 10kg after cleaning, at 65 DEG C, hot-air seasoning is 30% to moisture, is crushed to 50 mesh sieves, then proceedes to dry at 40 DEG C to moisture 8%, stand-by after cooling; After drying, Eriocheir sinensis material powder can be preserved under room temperature, saves freezer construction and the use cost of chilled storage Eriocheir sinensis material;
(3) protease hydrolysis processes
1. the dried crab meat 1000g of step (2) is taken, add 18000mL distilled water, mixing post-heating is to 60 DEG C, adjusting pH value of reaction system by the NaOH solution of 0.1M is 8.0, then according to the ratio of 2500U/g crab meat adds alkaline protease, 60 DEG C of insulated and stirred enzymolysis 1.0h, reaction system is heated to 85 DEG C after terminating by enzymolysis, insulation 15min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 45 DEG C, adjusting pH value of reaction system with 0.1MHCl is 6.5, then according to the ratio of 1800U/g adds neutral protease, 45 DEG C of insulated and stirred enzymolysis 2.0h, reaction system is heated to 100 DEG C after terminating by enzymolysis, is incubated 10min, makes enzyme deactivation;
3. controlling temperature of reaction system is 60 DEG C, and regulating pH value of reaction system with 0.1MHCl is 5.0, adds flavor protease according to the ratio of 2000U/g, 60 DEG C of insulated and stirred enzymolysis 1.5h, reaction system is heated to 85 DEG C after terminating by enzymolysis, is incubated 15min, makes enzyme deactivation;
(4) filter
Enzymolysis solution after enzymolysis in step (3) is filtered through 40 order silks, collects filtrate, obtain the crab meat antioxidation active peptides liquid that antioxidant activity peptide content is 4%; Crab meat antioxidation active peptides liquid still contains partial particulate, for not being hydrolyzed crab meat and a small amount of Eriocheir sinensis fat completely, in order to keep beverage products stable, deposit-free, it is necessary to add stabilizer;
A kind of preparation method of crab meat protein peptide bland, bag following steps:
(1) take 0.04 mass parts carboxymethyl cellulose, 0.01 mass parts xanthan gum and 0.015 mass parts agar, mix with 10 mass parts crab meat antioxidation active peptides liquid respectively, heat to being sufficiently stirred for after 80 DEG C and make it dissolve; Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) by 0.3 mass parts Sal, 0.5 mass parts sucrose, 0.3 mass parts high fructose syrup, 0.01 mass parts citric acid, 0.005 mass parts sodium citrate and 0.002 mass parts malic acid and residue 70 mass parts crab meat antioxidation active peptides liquid mixing and stirring, then 0.05 mass parts sodium benzoate and 0.05 mass parts potassium sorbate are added, mix homogeneously, obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing 1 time under 25MPa homogenization pressure after stirring, obtains crab meat protein peptide bland;
(4) canned
Crab meat protein peptide bland canned one-tenth tank as required after step (4) being allocated, is finished product.
By the bland that the present invention prepares, antioxidant activity peptide content is about 4%, its DPPH free radical scavenging activity and superoxide anion clearance rate respectively 20% and 17%.
Embodiment 2
The preparation method of a kind of crab meat antioxidation active peptides liquid, comprises the steps of:
(1) raw material cleans
Take the freezing leftover bits and pieces after Eriocheir sinensis processing, including Eriocheir sinensis bound feet and Eriocheir sinensis shell on the back etc., rinse 2 times with clear water after defrosting, drain stand-by;
(2) dry and pulverize
Taking the Eriocheir sinensis material 10kg after cleaning, at 55 DEG C, hot-air seasoning is to moisture 40%, is crushed to 40 mesh sieves, then proceedes to dry at 50 DEG C to moisture 10%, stand-by after cooling; After drying, Eriocheir sinensis material powder can be preserved under room temperature, saves freezer construction and the use cost of chilled storage Eriocheir sinensis material;
(3) protease hydrolysis processes
1. the dried crab meat 1000g of step (1) is taken, add 20000mL distilled water, mixing post-heating is to 55 DEG C, adjusting pH value of reaction system by the NaOH solution of 0.1M is 8.5, then according to the ratio of 2800U/g crab meat adds alkaline protease, 55 DEG C of insulated and stirred enzymolysis 1.5h, reaction system is heated to 95 DEG C after terminating by enzymolysis, insulation 12min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 55 DEG C, adjusting pH value of reaction system with 0.1MHCl is 7.0, then according to the ratio of 2000U/g adds neutral protease, 55 DEG C of insulated and stirred enzymolysis 1.0h, reaction system is heated to 85 DEG C after terminating by enzymolysis, is incubated 15min, makes enzyme deactivation;
3. controlling temperature of reaction system is 50 DEG C, and regulating pH value of reaction system with 0.1MHCl is 6.0, adds flavor protease, insulated and stirred enzymolysis 2.0h according to the ratio of 3000U/g, and reaction system is heated to 100 DEG C after terminating by enzymolysis, is incubated 10min, makes enzyme deactivation;
(4) filter
Enzymolysis solution after enzymolysis in step (3) is filtered through 60 order silks, collects filtrate, obtain the crab meat antioxidation active peptides liquid that antioxidant activity peptide content is 3%; Filtrate still contains partial particulate, for not being hydrolyzed crab meat and a small amount of Eriocheir sinensis fat completely, in order to keep beverage products stable, deposit-free, it is necessary to add stabilizer.
A kind of preparation method of crab meat protein peptide bland, bag following steps:
(1) 0.02 mass parts carboxymethyl cellulose, 0.02 mass parts xanthan gum and 0.01 mass parts agar, mix with 10 mass parts crab meat antioxidation active peptides liquid respectively, heats to being sufficiently stirred for after 70 DEG C and makes it dissolve; Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) by 0.5 mass parts Sal, 0.3 mass parts sucrose, 0.5 mass parts glucose and 0.4 mass parts high fructose syrup, 0.005 mass parts citric acid, 0.01 mass parts sodium citrate and 0.007 mass parts malic acid and residue 70 mass parts crab meat antioxidation active peptides liquid mixing and stirring, then adding 0.07 mass parts sodium benzoate and 0.03 mass parts potassium sorbate, mix homogeneously obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing 2 times under 20MPa homogenization pressure after stirring, obtain crab meat protein peptide bland;
(4) canned
Crab meat protein peptide bland canned one-tenth tank as required after step (4) being allocated, is finished product.
By the bland that the present invention prepares, antioxidant activity peptide content is about 3%, its DPPH free radical scavenging activity and superoxide anion clearance rate respectively 18%, 15%.
Embodiment 3
The preparation method of a kind of crab meat antioxidation active peptides liquid, comprises the steps of:
(1) raw material cleans
Take the freezing leftover bits and pieces after Eriocheir sinensis processing, including Eriocheir sinensis bound feet and Eriocheir sinensis shell on the back etc., rinse 3 times with clear water after defrosting, drain stand-by;
(2) dry and pulverize
Taking the Eriocheir sinensis material 10kg after cleaning, at 50 DEG C, hot-air seasoning is to moisture 50%, is crushed to 50 mesh sieves, then proceedes to dry at 55 DEG C to moisture 5%, stand-by after cooling; After drying, Eriocheir sinensis material powder can be preserved under room temperature, saves freezer construction and the use cost of chilled storage Eriocheir sinensis material;
(3) protease hydrolysis processes
1. the dried crab meat 1000g of step (2) is taken, add 23000mL distilled water, mixing post-heating is to 50 DEG C, adjusting pH value of reaction system by the NaOH solution of 0.1M is 9.0, then according to the ratio of 3000U/g crab meat adds alkaline protease, 50 DEG C of insulated and stirred enzymolysis 2.0h, reaction system is heated to 100 DEG C after terminating by enzymolysis, insulation 10min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 60 DEG C, adjusting pH value of reaction system with 0.1MHCl is 7.5, then according to the ratio of 2300U/g adds neutral protease, 60 DEG C of insulated and stirred enzymolysis 1.5h, reaction system is heated to 95 DEG C after terminating by enzymolysis, is incubated 12min, makes enzyme deactivation;
3. controlling temperature of reaction system is 45 DEG C, and regulating pH value of reaction system with 0.1MHCl is 6.5, adds flavor protease according to the ratio of 4000U/g, 45 DEG C of insulated and stirred enzymolysis 1.0h, reaction system is heated to 95 DEG C after terminating by enzymolysis, is incubated 12min, makes enzyme deactivation;
(4) filter
Enzymolysis solution after enzymolysis in step (3) is filtered through 60 order silks, collects filtrate and obtain the crab meat antioxidation active peptides liquid that antioxidant activity peptide content is 2%; Filtrate still contains partial particulate, for not being hydrolyzed crab meat and a small amount of Eriocheir sinensis fat completely, in order to keep beverage products stable, deposit-free, it is necessary to add stabilizer;
A kind of preparation method of crab meat protein peptide bland, bag following steps:
(1) take 0.01 mass parts carboxymethyl cellulose, 0.04 mass parts xanthan gum and 0.005 mass parts agar, mix with 10 mass parts crab meat antioxidation active peptides liquid respectively, heat to being sufficiently stirred for after 60 DEG C and make it dissolve; Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) by 0.8 mass parts Sal, 0.2 mass parts sucrose, 0.3 mass parts glucose, 0.5 mass parts high fructose syrup, 0.008 mass parts citric acid, 0.006 mass parts sodium citrate and 0.01 mass parts malic acid and residue 70 mass parts crab meat antioxidation active peptides liquid mixing and stirring, then adding 0.1 mass parts sodium benzoate and 0.02 mass parts potassium sorbate, mix homogeneously obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing 3 times under 20MPa homogenization pressure after stirring, obtain crab meat protein peptide bland;
(4) canned
Crab meat protein peptide bland canned one-tenth tank as required after step (4) being allocated, is finished product.
By the bland that the present invention prepares, antioxidant activity peptide content is about 2%, its DPPH free radical scavenging activity and superoxide anion clearance rate respectively 15% and 13%.
Embodiment 4
The preparation method of a kind of crab meat antioxidation active peptides liquid, comprises the steps of:
(1) raw material cleans
Take the freezing leftover bits and pieces after Eriocheir sinensis processing, including Eriocheir sinensis bound feet and Eriocheir sinensis shell on the back etc., rinse 3 times with clear water after defrosting, drain stand-by.
(2) dry and pulverize
Taking the Eriocheir sinensis material 10kg after cleaning, at 60 DEG C, hot-air seasoning is to moisture 35%, is crushed to 40 mesh sieves, then proceedes to dry at 50 DEG C to moisture 7%, stand-by after cooling. After drying, Eriocheir sinensis material powder can be preserved under room temperature, saves freezer construction and the use cost of chilled storage Eriocheir sinensis material.
(3) protease hydrolysis processes
1. the dried crab meat 1000g of step (2) is taken, add 22000mL distilled water, mixing post-heating is to 55 DEG C, adjusting pH value of reaction system by the NaOH solution of 0.1M is 8.5, then according to the ratio of 2700U/g crab meat adds alkaline protease, 55 DEG C of insulated and stirred enzymolysis 1.5h, reaction system is heated to 90 DEG C after terminating by enzymolysis, insulation 13min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 50 DEG C, adjusting pH value of reaction system with 0.1MHCl is 7.0, then according to the ratio of 2200U/g adds neutral protease, 50 DEG C of insulated and stirred enzymolysis 1.5h, reaction system is heated to 90 DEG C after terminating by enzymolysis, is incubated 13min, makes enzyme deactivation;
3. controlling temperature of reaction system is 55 DEG C, and regulating pH value of reaction system with 0.1MHCl is 5.5, adds flavor protease, insulated and stirred enzymolysis 1.5h according to the ratio of 3500U/g, and reaction system is heated to 10 DEG C after terminating by enzymolysis, is incubated 13min, makes enzyme deactivation;
(4) filter
Above-mentioned enzymolysis solution is filtered through 40 order silks, collects filtrate and obtain the crab meat antioxidation active peptides liquid that antioxidant activity peptide content is 2.5%; Crab meat antioxidation active peptides liquid still contains partial particulate, for not being hydrolyzed crab meat and a small amount of Eriocheir sinensis fat completely, in order to keep beverage products stable, deposit-free, it is necessary to add stabilizer;
A kind of preparation method of crab meat protein peptide bland, bag following steps:
(1) taking 0.03 mass parts carboxymethyl cellulose, 0.01 mass parts xanthan gum and 0.008 mass parts agar, mix with 10 mass parts crab meat antioxidation active peptides liquid respectively, heating is sufficiently stirred for after dissolving to 65 DEG C and makes it dissolve; Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) by 0.6 mass parts Sal, 0.4 mass parts sucrose, 0.4 mass parts glucose, 0.007 mass parts citric acid, 0.008 mass parts sodium citrate and 0.005 mass parts malic acid and residue 70 mass parts crab meat antioxidation active peptides liquid mixing and stirring, then 0.06 mass parts sodium benzoate and 0.04 mass parts potassium sorbate are added, mix homogeneously, obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing 2 times under 25MPa homogenization pressure after stirring, obtain crab meat protein peptide bland;
(4) canned
Crab meat protein peptide bland canned one-tenth tank as required after step (4) being allocated, is finished product.
By the bland that the present invention prepares, antioxidant activity peptide content is about 2.5%, its DPPH free radical scavenging activity and superoxide anion clearance rate respectively 16% and 14%.
Above-described embodiment is the present invention preferably embodiment; but embodiments of the present invention are also not restricted to the described embodiments; the change made under other any spirit without departing from the present invention and principle, modification, replacement, combination, simplification; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a crab meat antioxidation active peptides liquid, it is characterised in that comprise the steps of:
(1) dry and pulverize
Eriocheir sinensis processing fent is dried to moisture is 30～50%, pulverizes and sieves, and then to be dried to moisture be 5～10%, obtains Eriocheir sinensis powder;
(2) protease hydrolysis processes
1. the prepared crab meat of step (1) is taken with water mixing post-heating to 50～60 DEG C, adjusting pH value of reaction system is 8.0～9.0, it is subsequently adding alkaline protease, 50～60 DEG C of insulation enzymolysis 1.0～2.0h, reaction system is heated to 85～100 DEG C after terminating by enzymolysis, insulation 10～15min, makes basic protein enzyme deactivation;
2. reaction system being cooled to 45～60 DEG C, adjusting pH value of reaction system is 6.5～7.5, is subsequently adding neutral protease, 45～60 DEG C of insulation enzymolysis 1.0～2.0h, and reaction system is heated to 85～100 DEG C after terminating by enzymolysis, is incubated 10～15min, makes enzyme deactivation;
3. controlling temperature of reaction system is 45～60 DEG C, regulating pH value of reaction system is 5.0～6.5, it is subsequently adding flavor protease, 45～60 DEG C of insulation enzymolysis 1.0～2.0h, reaction system is heated to 85～100 DEG C after terminating by enzymolysis, insulation 10～15min, makes enzyme deactivation, obtains the enzymolysis solution after enzymolysis;
(4) filter
Enzymolysis solution after enzymolysis in step (3) is filtered, collects filtrate, obtain crab meat antioxidation active peptides liquid.
2. the preparation method of crab meat antioxidation active peptides liquid according to claim 1, it is characterised in that: the mass ratio of the crab meat described in step (2) and water is 1:(18～23).
3. the preparation method of crab meat antioxidation active peptides liquid according to claim 1, it is characterised in that: step (2) 1. described in the consumption of alkaline protease be 2500～3000U/g crab meat.
4. the preparation method of crab meat antioxidation active peptides liquid according to claim 1, it is characterised in that: step (2) 2. described in the consumption of neutral protease be 1800～2300U/g crab meat.
5. the preparation method of crab meat antioxidation active peptides liquid according to claim 1, it is characterised in that: step (2) 3. described in the consumption of flavor protease be 2000～4000U/g crab meat.
6. the preparation method of crab meat antioxidation active peptides liquid according to claim 1, it is characterised in that: the antioxidant activity peptide content of described crab meat antioxidation active peptides liquid is 3～5%.
7. a crab meat protein peptide bland, it is characterized in that comprising as follows by the component of mass parts: 100 mass parts crab meat antioxidation active peptides liquid, 0.3～0.8 mass parts Sal, 0.2～0.5 mass parts sucrose, 0～0.5 mass parts glucose, 0～0.5 mass parts high fructose syrup, 0.005～0.01 mass parts citric acid, 0.005～0.01 mass parts sodium citrate, 0.002～0.01 mass parts malic acid, 0.05～0.1 mass parts sodium benzoate, 0.02～0.05 mass parts potassium sorbate, 0.01～0.04 mass parts carboxymethyl cellulose, 0.01～0.04 mass parts xanthan gum and 0.005～0.015 mass parts agar.
8. the preparation method of the crab meat protein peptide bland described in claim 7, it is characterised in that comprise the steps of:
(1) the component carboxymethyl cellulose of above-mentioned crab meat protein peptide bland, xanthan gum and agar are mixed with part crab meat antioxidation active peptides liquid respectively, heat to being sufficiently stirred for after 60～80 DEG C and make it dissolve;Respectively obtain carboxymethyl cellulose/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid;
(2) the component Sal of above-mentioned crab meat protein peptide bland, sucrose, glucose, high fructose syrup, part citric acid, sodium citrate and malic acid are mixed homogeneously with residue crab meat antioxidation active peptides liquid, then sodium benzoate and potassium sorbate are added, mix homogeneously, obtains mixed liquor;
(3) mixed liquor that carboxymethyl cellulose step (1) obtained/crab meat antioxidation active peptides liquid, xanthan gum/crab meat antioxidation active peptides liquid and agar/crab meat antioxidation active peptides liquid obtain with step (2) mixes, homogenizing after stirring, obtains crab meat protein peptide bland.
9. the preparation method of crab meat protein peptide bland according to claim 7, it is characterised in that the condition of described homogenizing is homogenizing 1～3 time under 20～25MPa homogenization pressure.
10. the application in food or field of health care products of the crab meat protein peptide bland described in claim 7.
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| CN106222224A (en) * | 2016-08-03 | 2016-12-14 | 北海明杰科技有限公司 | A kind of method utilizing Crusta Penaeus seu Panulirus and scallop to prepare anti-oxidation peptide |
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| CN106086137A (en) * | 2016-08-03 | 2016-11-09 | 北海明杰科技有限公司 | A kind of method utilizing Crusta Penaeus seu Panulirus to prepare anti-oxidation peptide |
| CN106191187A (en) * | 2016-08-03 | 2016-12-07 | 北海明杰科技有限公司 | A kind of method utilizing lobster shell to prepare anti-oxidation peptide |
| CN106222224A (en) * | 2016-08-03 | 2016-12-14 | 北海明杰科技有限公司 | A kind of method utilizing Crusta Penaeus seu Panulirus and scallop to prepare anti-oxidation peptide |
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