CN105985998A - Preparation method of skipjack ground flesh protein peptides - Google Patents
Preparation method of skipjack ground flesh protein peptides Download PDFInfo
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- CN105985998A CN105985998A CN201610394158.0A CN201610394158A CN105985998A CN 105985998 A CN105985998 A CN 105985998A CN 201610394158 A CN201610394158 A CN 201610394158A CN 105985998 A CN105985998 A CN 105985998A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/16—Extraction; Separation; Purification by chromatography
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/36—Extraction; Separation; Purification by a combination of two or more processes of different types
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Abstract
The invention relates to a preparation method of skipjack ground flesh protein peptides. The method comprises the following steps: pretreating skipjack ground flesh, adding additives to prepare a crude extract, and finally, carrying out enzymolysis. The preparation method has the advantages of short production cycle and high yield; the product has high purity, has favorable mouthfeel since bitter taste and fishy smell are removed, and can be absorbed by the human body easily; and the preparation method provides a technical support for development of selenium-supplementing health food and drugs.
Description
Technical field
The invention belongs to aquatic products intensive processing technical field, particularly relate to a kind of improve purity and extraction ratio, remove bitter off-flavors,
Improve the preparation method of mouthfeel, beneficially the Skipjack minced meat protein peptide of absorption of human body.
Background technology
Skipjack, is commonly called as bomb fish, belongs to perch shape catalogue, tuna suborder, Thunnidae, oceanic bonito genus；Warp for suitable importance
Ji Fish, taste is favourable, can be made into Microcanthus strigatus, canned food and raw fish, the record of snowy card ichthyotoxin.
Protein peptide prepared by Fish is a kind of important functional material, the most nutritious, and has antitumor, anti-ageing
Always, the plurality of health care functions such as enhancing human body immunity, antioxidation.Food, health product, biological medicine and functionalization cosmetic at present
The most vigorous to fish protein peptide demand in field.
The preparation technology of tradition fish protein peptide is to be cleaned up by fresh fish, after removing internal organs, uses the flesh of fish directly to carry out even
Slurry and enzymolysis, then obtained, the product that this preparation process obtains by solid-liquid separation, membrance separation, concentration and drying and other steps
Often with dense bad smell, not only can affect consumer's acceptance to product, and its economic benefit can be significantly reduced.
In order to solve the problem of fish protein peptide product bad smell, some prior aries use fish skin, fish scale etc. to carry out protein peptide
Preparation, although thus obtained product bad smell has reduced, but nutritive value is had a greatly reduced quality；Some prior aries are then passed through
Using repeatedly enzymolysis or crude product after enzymolysis carry out the technology such as Adsorption to remove bad smell, the method is easily causing battalion
While supporting material damage, also add difficulty of processing and the production cost of protein peptide product, affect its economic benefit.
Summary of the invention
The product that it is an object of the invention to obtain to solve traditional protein peptide preparation technology is smelt as of rotten fish seriously, nutritive value is the highest
Defect and a kind of purity and extraction ratio of improving is provided, remove bitter off-flavors, improve mouthfeel, be beneficial to the Skipjack minced meat egg of absorption of human body
The preparation method of white peptide.
To achieve these goals, the present invention is by the following technical solutions:
A kind of preparation method of Skipjack minced meat protein peptide, described preparation method comprises the following steps:
A) by Skipjack decontamination, peeling fish skin, bone after the flesh of fish clean, blend and obtain minced meat, minced meat are immersed in soak, temperature
45-55 DEG C, soak time 3-6h, clean with deionized water after pulling out, spend ion water making adult fish serosity；
B) the fish serosity obtained by step a) adds to the citric acid solution of 1-3mol/L, temperature 4 DEG C, and is passed through ozone, ultrasonic
Concussion 40-60min, 13000-15000r/min take supernatant after being centrifuged 15min, add additive, stand 15000r/min after 2-4h
Centrifugal 15min is precipitated thing, preserves 6-9h, obtain crude extract after drying precipitate at-15 DEG C；
C) in the crude extract that step b) obtains, add deionized water, regulate pH to 3.3-4.3, add compound enzyme A, enzyme digestion reaction
After 1-2h, enzyme denaturing is lived, then regulation pH to 8.5-9.5, adds compound enzyme B, enzyme digestion reaction 5-6h, obtains enzymatic hydrolysate；
D) enzymatic hydrolysate obtained by step c) uses 2200Da ultrafilter membrane to carry out hyperfiltration treatment, collects molecular weight less than 2200Da
Part, obtains ultrafiltration enzymolysis solution；Ultrafiltration enzymolysis solution is put into insulation bag, carries out high voltage pulse electric field processing 10-25min；Glass
Loading mass ratio in adsorption column is activated carbon and the haydite of 2:1, through high voltage pulse electric field processing ultrafiltration enzymolysis solution with
The flow velocity of 30-50mL/min is circulated chromatography, chromatography number of times 2-4 time, is then centrifuged 2-4min with 12000-15000r/min,
Collect supernatant, be spray-dried and obtain Skipjack minced meat protein peptide.In the technical program, the present invention with the Skipjack flesh of fish as raw material,
Processing step is simple, overcome the production cycle length of collagen protein traditional handicraft shortcoming product, enzymolysis solution remove impurity not thoroughly, finished product
Have bitter off-flavors, mouthfeel is poor, product molecular weight distribution is wide, the shortcoming being unfavorable for absorption of human body, and the preparation method of the present invention produces
Cycle is short, and yield is high, and product purity is high, eliminates bitter off-flavors, in good taste, and beneficially absorption of human body.
The present invention is analyzed discovery to the preparation technology of ocean fish protein peptide from bad smell is originated, and the formation of its bad smell removes
Outside relevant with marine fish growing environment, freshness situation, also with marine fish fat oxidation, albumen during processing and storage
Amino acid whose decarboxylation after degraded has with deamination etc. and contacts closely, and the albumen peptides with fresh marine fish as raw material production is produced
Product, the aminoacid that its bad smell material is mainly the product of fat oxidation and protein degradation becomes is quick at various putrefactive microorganisms
The various products that decarboxylation further in the case of growth and amount reproduction, deamination are formed.
Use before enzymolysis of the present invention and minced meat are soaked, the fat oxidation in enzymolysis process can not only be effectively prevent, and
And there is the suppression smelly function of fishy smell, use ozone that fish serosity is processed, kill microorganism, it is to avoid micro-life during enzymolysis
The amount reproduction of thing, especially putrefactive microorganisms and growth, it is therefore prevented that protein peptide decarboxylation in enzymolysis process, deamination,
Thus inhibit the generation of bad smell material；First the flesh of fish repeatedly rinses with water, removes the oils and fats on flesh of fish surface；Enzymolysis produces
Thing is circulated chromatography, promotes the colloid rapid precipitation in enzymolysis solution, makes water-oil phase fully be layered, effectively removes enzymolysis process
In the oils and fats that discharges, lipid is removed cleaner, it is therefore prevented that the oxidation of oils and fats, it is suppressed that the formation of bad smell material.
As preferably, in step a), soak is made up of the raw material of following weight portion: tryptophan 80-100 part, catechol 14-26
Part, Quercetin 15-25 part, nutgall catechin 30-40 part, sodium alginate 12-15 part and water 200-350 part, fish serosity with
The mass ratio of soak is 1:10.In the technical program, soak is primarily to remove bitter off-flavors.
As preferably, in step b), additive is made up of the raw material of following weight portion: Sal 3-5 part, glucose 5-7 part,
Yeast rich in selenium 3-10 part, agedoite 10-15 part, methionine 12-15 part, the addition of additive is the 10-15 of fish serosity quality
Times, fish serosity is 1g:60mL with the solid-liquid ratio of citric acid solution.In the technical program, selenium has antitumaous effect, antioxygen to be turned into
With, it is possible to strengthening body immunity, scientific circles' research finds, the height of blood selenium level is closely bound up with the generation of cancer.Substantial amounts of
Survey data illustrates, a regional food and the height of Selenium in Soils content have direct relation with the sickness rate of cancer, such as: this
Se content in the food in area and soil is high, and the M & M of cancer is the lowest, otherwise, the pathogenesis of cancer in this area
Rate and mortality rate are the highest, true explanation selenium and the generation close relation of cancer.Scientific circles also identify selenium and have prevention simultaneously
Cancer effect, is body trace element " king of anti-cancer ".
As preferably, in step d), the granularity of activated carbon is 600 mesh, specific surface area 1450.
As preferably, in applying magnetic field, outside during recycling chromatography, the intensity in magnetic field is 2-2.4T.
As preferably, in step c), compound enzyme A is pepsin and tryptic mixture, and mass ratio is 1.5:1, multiple
Synthase B is the mixture of flavor protease and bromelain, and mass ratio is 1:3.2, and the addition of compound enzyme A is crude extract
The 0.8-1.2% of weight, the addition of compound enzyme B is the 1.1-2.3% of the supernatant quality obtained for the first time.
As preferably, it is characterised in that the concentration of ozone is 2.5-4ppm.
As preferably, in step b), ultrasonic power is 55-65kw.
As preferably, the burst length of high voltage pulse electric field processing is 1s, and pulse frequency is 55-75Hz, and electric field intensity is
45-55kV/cm。
The invention has the beneficial effects as follows: the preparation method of the present invention is with short production cycle, yield is high, and product purity is high, eliminates
Bitter off-flavors, in good taste, and beneficially absorption of human body；A kind of technical support is provided for selenium supplement health food and drug development.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained:
If not refering in particular to, its technique is existing technique；The present invention is raw materials used to be all commercially available.
Yeast rich in selenium is purchased from Wuhan Neng Ren medication chemistry company limited；Trypsin, pepsin is purchased from the chemistry examination of traditional Chinese medicines group
Agent company limited；Flavor protease, bromelain are purchased from Nanning Pang Bo biological engineering company limited.
Embodiment 1
A kind of preparation method of Skipjack minced meat protein peptide, described preparation method comprises the following steps:
A) by Skipjack decontamination, peeling fish skin, bone after the flesh of fish clean, blend and obtain minced meat, minced meat are immersed in soak, temperature
45 DEG C, soak time 3h, clean with deionized water after pulling out, spend ion water making adult fish serosity；Soak is by following weight portion
Raw material composition: tryptophan 80 parts, catechol 14 parts, Quercetin 15 parts, nutgall catechin 30 parts, sodium alginate 12
Part and 200 parts of water, fish serosity is 1:10 with the mass ratio of soak
B) the fish serosity obtained by step a) adds to the citric acid solution of 1mol/L, temperature 4 DEG C, and is passed through ozone, ozone
Concentration is 2.5ppm, ultrasonic vibration 40min, and ultrasonic power is to take supernatant after 55kw, 13000r/min are centrifuged 15min,
Adding additive, after standing 2h, 15000r/min is centrifuged 15min and is precipitated thing, preserves 6h after drying precipitate at-15 DEG C,
Obtain crude extract；Additive is made up of the raw material of following weight portion: Sal 3 parts, glucose 5 parts, yeast rich in selenium 3 part, day
Winter amide 10 parts, methionine 12 parts, the addition of additive is 10 times of fish serosity quality, fish serosity and citric acid solution
Solid-liquid ratio is 1g:60mL
C) in the crude extract that step b) obtains, add deionized water, regulate pH to 3.3, add compound enzyme A, enzyme digestion reaction 1h
Rear enzyme denaturing is lived, then regulation pH to 8.5, adds compound enzyme B, enzyme digestion reaction 5h, obtains enzymatic hydrolysate；Compound enzyme A is stomach
Protease and tryptic mixture, mass ratio is 1.5:1, and compound enzyme B is the mixture of flavor protease and bromelain,
Mass ratio is 1:3.2, and the addition of compound enzyme A is the 0.8% of crude extract weight, and the addition of compound enzyme B is for obtaining for the first time
Supernatant quality 1.1%；
D) enzymatic hydrolysate obtained by step c) uses 2200Da ultrafilter membrane to carry out hyperfiltration treatment, collects molecular weight less than 2200Da
Part, obtains ultrafiltration enzymolysis solution；Ultrafiltration enzymolysis solution is put into insulation bag, carries out high voltage pulse electric field processing 10min, high-tension pulse
The burst length rushing electric field treatment is 1s, and pulse frequency is 55Hz, and electric field intensity is 45kV/cm；Glass adsorption column loads matter
Measuring than activated carbon and the haydite being 2:1, the granularity of activated carbon is 600 mesh, specific surface area 1450, through high-pressure pulse electric
The ultrafiltration enzymolysis solution processed is circulated chromatography, chromatography number of times 2 times with the flow velocity of 30mL/min, executes in outside during recycling chromatography
Adding magnetic field, the intensity in magnetic field is 2T, is then centrifuged 2min with 12000r/min, collects supernatant, is spray-dried and obtains Skipjack
Minced meat protein peptide.
The yield 92% of Skipjack minced meat protein peptide, purity 81%.
Embodiment 2
A kind of preparation method of Skipjack minced meat protein peptide, described preparation method comprises the following steps:
A) by Skipjack decontamination, peeling fish skin, bone after the flesh of fish clean, blend and obtain minced meat, minced meat are immersed in soak, temperature
48 DEG C, soak time 4h, clean with deionized water after pulling out, spend ion water making adult fish serosity；Soak is by following weight portion
Raw material composition: tryptophan 90 parts, catechol 19 parts, Quercetin 17 parts, nutgall catechin 39 parts, sodium alginate 14
Part and 270 parts of water, fish serosity is 1:10 with the mass ratio of soak
B) the fish serosity obtained by step a) adds to the citric acid solution of 2mol/L, temperature 4 DEG C, and is passed through ozone, ozone
Concentration is 3ppm, ultrasonic vibration 50min, and ultrasonic power is to take supernatant after 60kw, 14000r/min are centrifuged 15min,
Adding additive, after standing 3h, 15000r/min is centrifuged 15min and is precipitated thing, preserves 8h after drying precipitate at-15 DEG C,
Obtain crude extract；Additive is made up of the raw material of following weight portion: Sal 4 parts, glucose 6 parts, yeast rich in selenium 7 part, day
Winter amide 13 parts, methionine 13 parts, the addition of additive is 11 times of fish serosity quality, fish serosity and citric acid solution
Solid-liquid ratio is 1g:60mL
C) in the crude extract that step b) obtains, add deionized water, regulate pH to 3.8, add compound enzyme A, enzyme digestion reaction 1.5h
Rear enzyme denaturing is lived, then regulation pH to 8.9, adds compound enzyme B, enzyme digestion reaction 5.5h, obtains enzymatic hydrolysate；Compound enzyme A is
Pepsin and tryptic mixture, mass ratio is 1.5:1, and compound enzyme B is the mixing of flavor protease and bromelain
Thing, mass ratio is 1:3.2, and the addition of compound enzyme A is the 0.9% of crude extract weight, and the addition of compound enzyme B is for the first time
The 1.3% of the supernatant quality obtained；
D) enzymatic hydrolysate obtained by step c) uses 2200Da ultrafilter membrane to carry out hyperfiltration treatment, collects molecular weight less than 2200Da
Part, obtains ultrafiltration enzymolysis solution；Ultrafiltration enzymolysis solution is put into insulation bag, carries out high voltage pulse electric field processing 18min, high-tension pulse
The burst length rushing electric field treatment is 1s, and pulse frequency is 65Hz, and electric field intensity is 47kV/cm；Glass adsorption column loads matter
Measuring than activated carbon and the haydite being 2:1, the granularity of activated carbon is 600 mesh, specific surface area 1450, through high-pressure pulse electric
The ultrafiltration enzymolysis solution processed is circulated chromatography, chromatography number of times 3 times with the flow velocity of 40mL/min, executes in outside during recycling chromatography
Adding magnetic field, the intensity in magnetic field is 2.2T, is then centrifuged 3min with 13000r/min, collects supernatant, is spray-dried and obtains Skipjack
Minced meat protein peptide.
The yield 95% of Skipjack minced meat protein peptide, purity 85%.
Embodiment 3
A kind of preparation method of Skipjack minced meat protein peptide, described preparation method comprises the following steps:
A) by Skipjack decontamination, peeling fish skin, bone after the flesh of fish clean, blend and obtain minced meat, minced meat are immersed in soak, temperature
55 DEG C, soak time 6h, clean with deionized water after pulling out, spend ion water making adult fish serosity；Soak is by following weight portion
Raw material composition: tryptophan 100 parts, catechol 26 parts, Quercetin 25 parts, nutgall catechin 40 parts, sodium alginate
15 parts is 1:10 with 350 parts of water, fish serosity with the mass ratio of soak
B) the fish serosity obtained by step a) adds to the citric acid solution of 3mol/L, temperature 4 DEG C, and is passed through ozone, ozone
Concentration is 4ppm, ultrasonic vibration 60min, and ultrasonic power is to take supernatant after 65kw, 15000r/min are centrifuged 15min,
Adding additive, after standing 4h, 15000r/min is centrifuged 15min and is precipitated thing, preserves 9h after drying precipitate at-15 DEG C,
Obtain crude extract；Additive is made up of the raw material of following weight portion: Sal 5 parts, glucose 7 parts, yeast rich in selenium 10 part, day
Winter amide 15 parts, methionine 15 parts, the addition of additive is 15 times of fish serosity quality, fish serosity and citric acid solution
Solid-liquid ratio is 1g:60mL
C) in the crude extract that step b) obtains, add deionized water, regulate pH to 4.3, add compound enzyme A, enzyme digestion reaction 2h
Rear enzyme denaturing is lived, then regulation pH to 9.5, adds compound enzyme B, enzyme digestion reaction 6h, obtains enzymatic hydrolysate；Compound enzyme A is stomach
Protease and tryptic mixture, mass ratio is 1.5:1, and compound enzyme B is the mixture of flavor protease and bromelain,
Mass ratio is 1:3.2, and the addition of compound enzyme A is the 1.2% of crude extract weight, and the addition of compound enzyme B is for obtaining for the first time
Supernatant quality 2.3%.；
D) enzymatic hydrolysate obtained by step c) uses 2200Da ultrafilter membrane to carry out hyperfiltration treatment, collects molecular weight less than 2200Da
Part, obtains ultrafiltration enzymolysis solution；Ultrafiltration enzymolysis solution is put into insulation bag, carries out high voltage pulse electric field processing 25min, high-tension pulse
The burst length rushing electric field treatment is 1s, and pulse frequency is 75Hz, and electric field intensity is 55kV/cm；Glass adsorption column loads matter
Measuring than activated carbon and the haydite being 2:1, the granularity of activated carbon is 600 mesh, specific surface area 1450, through high-pressure pulse electric
The ultrafiltration enzymolysis solution processed is circulated chromatography, chromatography number of times 4 times with the flow velocity of 50mL/min, executes in outside during recycling chromatography
Adding magnetic field, the intensity in magnetic field is 2.4T, is then centrifuged 4min with 15000r/min, collects supernatant, is spray-dried and obtains Skipjack
Minced meat protein peptide.
The yield 94% of Skipjack minced meat protein peptide, purity 82%.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but not
Can therefore be construed as limiting the scope of the patent.It should be pointed out that, for the person of ordinary skill of the art,
Without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into protection scope of the present invention.
Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (9)
1. the preparation method of a Skipjack minced meat protein peptide, it is characterised in that described preparation method comprises the following steps:
A) by Skipjack decontamination, peeling fish skin, bone after the flesh of fish clean, blend and obtain minced meat, minced meat are immersed in soak, temperature
45-55 DEG C, soak time 3-6h, clean with deionized water after pulling out, spend ion water making adult fish serosity；
B) the fish serosity obtained by step a) adds to the citric acid solution of 1-3mol/L, temperature 4 DEG C, and is passed through ozone, ultrasonic
Concussion 40-60min, 13000-15000r/min take supernatant after being centrifuged 15min, add additive, stand 15000r/min after 2-4h
Centrifugal 15min is precipitated thing, preserves 6-9h, obtain crude extract after drying precipitate at-15 DEG C；
C) in the crude extract that step b) obtains, add deionized water, regulate pH to 3.3-4.3, add compound enzyme A, enzyme digestion reaction
After 1-2h, enzyme denaturing is lived, then regulation pH to 8.5-9.5, adds compound enzyme B, enzyme digestion reaction 5-6h, obtains enzymatic hydrolysate；
D) enzymatic hydrolysate obtained by step c) uses 2200Da ultrafilter membrane to carry out hyperfiltration treatment, collects molecular weight less than 2200Da
Part, obtains ultrafiltration enzymolysis solution；Ultrafiltration enzymolysis solution is put into insulation bag, carries out high voltage pulse electric field processing 10-25min；Glass
Loading mass ratio in adsorption column is activated carbon and the haydite of 2:1, through high voltage pulse electric field processing ultrafiltration enzymolysis solution with
The flow velocity of 30-50mL/min is circulated chromatography, chromatography number of times 2-4 time, is then centrifuged 2-4min with 12000-15000r/min,
Collect supernatant, be spray-dried and obtain Skipjack minced meat protein peptide.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that soak in step a)
It is made up of the raw material of following weight portion: tryptophan 80-100 part, catechol 14-26 part, Quercetin 15-25 part, Galla Turcica (Galla Helepensis)
Theine 30-40 part, sodium alginate 12-15 part and water 200-350 part, fish serosity is 1:10 with the mass ratio of soak.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that additive in step b)
It is made up of the raw material of following weight portion: Sal 3-5 part, glucose 5-7 part, yeast rich in selenium 3-10 part, agedoite 10-15
Part, methionine 12-15 part, the addition of additive is 10-15 times of fish serosity quality, fish serosity and the material of citric acid solution
Liquor ratio is 1g:60mL.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that activated carbon in step d)
Granularity be 600 mesh, specific surface area 1450.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that in outside during recycling chromatography
Applying magnetic field, the intensity in magnetic field is 2-2.4T.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that compound enzyme in step c)
A is pepsin and tryptic mixture, and mass ratio is 1.5:1, and compound enzyme B is flavor protease and bromelain
Mixture, mass ratio is 1:3.2, and the addition of compound enzyme A is the 0.8-1.2% of crude extract weight, and the addition of compound enzyme B is
The 1.1-2.3% of the supernatant quality obtained for the first time.
7. according to the preparation method of a kind of Skipjack minced meat protein peptide described in claim 1 or 2 or 3 or 4 or 5, it is characterised in that
The concentration of ozone is 2.5-4ppm.
The preparation method of a kind of Skipjack minced meat protein peptide the most according to claim 1, it is characterised in that ultrasound wave in step b)
Power is 55-65kw.
9. according to the preparation method of a kind of Skipjack minced meat protein peptide described in claim 1 or 2 or 3 or 4 or 5, it is characterised in that
The burst length of high voltage pulse electric field processing is 1s, and pulse frequency is 55-75Hz, and electric field intensity is 45-55kV/cm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020238151A1 (en) * | 2019-05-24 | 2020-12-03 | 华南理工大学 | Salty taste enhancing peptide, preparation method therefor and use thereof |
| CN113652460A (en) * | 2021-08-17 | 2021-11-16 | 广州市橡果生物科技有限公司 | Animal polypeptide powder and preparation method and application thereof |
| CN114223856A (en) * | 2021-12-29 | 2022-03-25 | 太和县薇薇安营养食品有限公司 | Preparation method of hypoallergenic fish sausage |
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