CN106036847B - The method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein - Google Patents
The method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein Download PDFInfo
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- CN106036847B CN106036847B CN201610401773.XA CN201610401773A CN106036847B CN 106036847 B CN106036847 B CN 106036847B CN 201610401773 A CN201610401773 A CN 201610401773A CN 106036847 B CN106036847 B CN 106036847B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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Abstract
The invention discloses a kind of methods for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, Tilapia acid-soluble protein, tea polyphenols, water are mixed according to mass ratio for 320~380:1~10:1000, papain is added according to the ratio of 30000~60000U/g Tilapia acid-soluble protein, 4~8h is digested in the case where pH is 6~7, temperature is 35~55 DEG C, enzymolysis liquid is obtained after removing insoluble matter, it is heated to boiling, then it is rapidly cooled to room temperature, ultrafiltration obtains filtrate, it is dry to get.The present invention, which can be enriched with, contributes biggish protein ingredient to final product activity, can remove the peculiar smell impurity contained in raw material；And by the addition of antioxidant in enzymolysis process, the generation for causing odorous compound is reduced, the peculiar smell of final products is generally effectively reduced, compared with directly digesting products therefrom with Tilapia, activity improves 10% or more.
Description
Technical field
The present invention relates to the acquisition of fish protein and utilizations.It is more particularly related to which a kind of utilize Tilapia mossambica
The method that meat acid-soluble protein prepares the low bitter functional food of low raw meat.
Background technique
China is Rofe fish culture big country, in addition to national daily consumption, also be used to be processed into various products outlet.Mesh
Preceding major product is freezing Tilapia Fillet, and kind is more single.A large amount of by-product is also generated in process, is often accounted for complete
More than half of fish quality.Past, these processing byproducts were seldom utilized, and value is lower, not only caused the wave of biomass
Take, is also easy to bring environmental pollution.It include a large amount of residual meat, wherein muscle egg rich in above-mentioned processing byproduct
It is white.In addition, the small-sized Tilapia mossambica of fillet export processing requirement is not achieved in figure and quality, other values in addition to direct use compared with
Muscle protein low and abundant source.They have the value that further processing utilizes.In recent years, have successively with sieve
The report of non-fish processing byproduct production functional product, produces including the various enzymatic hydrolysis with hypotensive activity, antioxidant activity etc.
Object.But directly processing products obtained therefrom as raw material direct hydrolysis using Tilapia or the residual meat of processing all has larger fishy smell and bitter taste,
Mouthfeel is bad.Simultaneously as composition is unstable, cause final products activity unstable.
Tonin can by it is angiotensin I converting be Angiotensin II, the latter can cause blood vessel
Strong contraction, and lead to the raising of blood pressure.Effectively inhibit the activity of the enzyme that can then reduce the generation of Angiotensin II, alleviates
The contraction of blood vessel, thus reduces blood pressure.Contain one in the edible mixtures of polypeptides that the albumen of some animals and plants is generated through enzymatic hydrolysis
Kind or it is a variety of have inhibit the enzymatic activity, but the strong and weak different polypeptide peptide fragment of activity.Although content is lower, pass through different phase
It is selected and enrichment after effect can be greatly improved.
Tilapia is because containing fat, the impurity such as iron-containing hemoglobin in remained blood, and in enzymolysis process
Various volatile aldehyde, the ketone, ammoniac compounds generated, is easy to produce dense fishy smell and bitter taste, needs to produce final enzymatic hydrolysis
Object is post-processed, and the de- hardship of deodorant, technique is miscellaneous, and brings the loss of final products.
At present for the enzymatic hydrolysis product deodorant such as the flesh of fish, fish-skin take off bitter technology mainly to hydrolysate at
Reason, the active carbon adsorption of common fishy-removing-method, macroreticular resin absorbing method, cyclodextrin absorption method, acid-alkali treatment method and yeast hair
Ferment etc..The absorption of the surface reactive materials such as diatomite, active carbon and cyclodextrin is nonspecific, while can also adsorb enzymatic hydrolysis and produce
Target compound molecule in object solution, causes damages；Macroreticular resin deodorant takes a long time, and product loss is more；Cyclodextrin simultaneously
Etc. prices it is more expensive, increase cost；Alkali adjusts pH acquisition alkali solubility albumen and is used for final enzymatic hydrolysis, but protein under alkaline condition
It is easy degradation and denaturation；Secondary glycolysis is carried out to Tilapia etc. using yeast, the fishy smell and bitter taste of enzymolysis liquid can also be reduced,
But yeast-leavened product can be introduced in existing product, influences the quality of final products, while excessive fermentation can also bring ferment
The taste of female fermentation liquid is unfavorable for controlling mouthfeel, needs strict control fermentation parameter, and technique requires high.
Therefore, a kind of method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein is needed at present.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of the low painstaking effort of low raw meat is prepared using Tilapia acid-soluble protein can eat
The method of product can be enriched with and contribute biggish protein ingredient to final product activity, can remove the peculiar smell impurity contained in raw material；
And by the addition of antioxidant in enzymolysis process, the generation for causing odorous compound is reduced, final production is generally effectively reduced
The peculiar smell of product, product do not have obvious fishy smell and bitter taste, and compared with directly digesting products therefrom with Tilapia, activity improves 10%
More than.
In order to realize these purposes and other advantages according to the present invention, a kind of utilization acid-soluble egg of Tilapia is provided
It is white prepare the low bitter and vasodilator of low raw meat reduce blood pressure function polypeptide method, by Tilapia acid-soluble protein, tea polyphenols,
Water is that 320~380:1~10:1000 is mixed according to mass ratio, according to 30000~60000U/g Tilapia acid-soluble protein
Papain is added in ratio, and 4~8h is digested in the case where pH is 6~7, temperature is 35~55 DEG C, obtains enzymolysis liquid after removing insoluble matter,
Be heated to boiling, then be rapidly cooled to room temperature, ultrafiltration obtains filtrate, it is dry to get.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, heating
10min is kept the temperature after to boiling.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, ultrafiltration
It uses molecule interception for the ultrafiltration apparatus of 10000 dalton, collects hydrolysate of the molecular weight less than 10000 dalton.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, Rofe
The preparation method of flesh of fish acid-soluble protein the following steps are included:
Step 1: according to mass ratio be 1~5min of homogenate after 1:8~10 mixs by Tilapia mossambica and water, moisture removal is gone to obtain the
One bottom precipitation, the mixed solution then formed for the addition of 1:8~10 by calcium chloride and citric acid according to mass ratio, homogenate 3~
5min goes moisture removal to obtain the second bottom precipitation, and the water quick wash of 2.5~4.5 times of volumes is added, and moisture removal is gone to obtain third bottom
Portion's precipitating；
Step 2: a small amount of water is added into third bottom precipitation and stirs, to obtain the saturated solution of acid-soluble protein, adjust
Section pH to 3 is simultaneously kept, and removal insoluble matter obtains Tilapia mossambica acid-soluble protein solution；
Step 3: adjusting the pH to 7 of Tilapia mossambica acid-soluble protein solution, it is acid-soluble to get Tilapia to collect precipitate
Albumen.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, chlorination
The concentration of calcium is 8mM, and the concentration of citric acid is 5mM.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, removal
Moisture, removal insoluble matter and collection precipitate are using centrifugation or filtering.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, centrifugation
Revolving speed be 3000~6000g.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, Rofe
The mass ratio of fish and water is 1:9, and the mass ratio of the first bottom precipitation and mixed solution is 1:9, the body of the second bottom precipitation and water
Product is than being 1:3.5.
Preferably, the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, according to
Papain is added in the ratio of 50000U/g Tilapia acid-soluble protein.
The present invention is include at least the following beneficial effects:
The first, the present invention can remove the impurity contained in raw material, reduce enzyme by the addition of antioxidant tea polyphenols
The oxidative deformation of albumen and its enzymolysis product in solution preocess, controls the redox reaction in enzymolysis process, reduces different
The generation of taste compound reduces the fishy smell and bitter taste of product, improves mouthfeel, by contained protein ingredient in raw material Tilapia
Selected enrichment, improve Tilapia enzymolysis product to the inhibitory activity of tonin；
The second, heat preservation inactivates enzyme after being heated to boiling；Utilize solubility of the Tilapia albumen under condition of different pH
Difference prepares acid-soluble protein ingredient；Operation of the present invention is simple and easy, and other non-Tilapia ingredients will not be introduced into product
Nonspecific absorption will not occur in the substance in source, cause active component damages.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<embodiment 1>
A method of the low bitter blood vessel polypeptide of low raw meat being prepared using Tilapia acid-soluble protein, Tilapia is acid-soluble
Albumen, tea polyphenols, water are 320:1:1000 mixing according to mass ratio, according to the ratio of 30000U/g Tilapia acid-soluble protein
Papain is added, 4h is digested in the case where pH is 6, temperature is 35 DEG C, obtains enzymolysis liquid after removing insoluble matter, is protected after being heated to boiling
Warm 10min, is then rapidly cooled to room temperature, and molecule interception is used to obtain filtrate for the ultrafiltration of 10000 dalton, does
It is dry to get.
<embodiment 2>
A method of the low bitter functional food of low raw meat being prepared using Tilapia acid-soluble protein, Tilapia is acid-soluble
Albumen, tea polyphenols, water are 380:10:1000 mixing according to mass ratio, according to the ratio of 60000U/g Tilapia acid-soluble protein
Papain is added in example, and 8h is digested in the case where pH is 7, temperature is 55 DEG C, enzymolysis liquid is obtained after removing insoluble matter, after being heated to boiling
10min is kept the temperature, is then rapidly cooled to room temperature, molecule interception is used to obtain filtrate for the ultrafiltration of 10000 dalton,
It is dry to get.
<embodiment 3>
A method of the low bitter functional food of low raw meat being prepared using Tilapia acid-soluble protein, Tilapia is acid-soluble
Albumen, tea polyphenols, water are 350:5:1000 mixing according to mass ratio, according to the ratio of 50000U/g Tilapia acid-soluble protein
Papain is added, 6h is digested in the case where pH is 6.5, temperature is 45 DEG C, enzymolysis liquid is obtained after removing insoluble matter, after being heated to boiling
10min is kept the temperature, is then rapidly cooled to room temperature, molecule interception is used to obtain filtrate for the ultrafiltration of 10000 dalton,
It is dry to get.
<embodiment 4>
A method of the low bitter functional food of low raw meat is prepared using Tilapia acid-soluble protein, comprising the following steps:
Step 1: according to mass ratio be to be homogenized 3min after 1:9 is mixed by Tilapia mossambica and water, use revolving speed for 3000~
6000g centrifugation, go moisture removal to obtain the first bottom precipitation, then according to mass ratio be 1:9 be added by concentration be 8mM calcium chloride and
Continue to be homogenized 3min after the mixed solution that the citric acid that concentration is 5mM is formed, uses revolving speed for 3000~6000g centrifugation, removal
Moisture obtains the second bottom precipitation, and the water washing of 3.5 times of volumes is added, and uses revolving speed for 3000~6000g centrifugation, removes moisture removal
Obtain third bottom precipitation；A small amount of water is added into third bottom precipitation and stirs, to obtain the saturated solution of acid-soluble protein, adjusts
Section pH to 3 is simultaneously kept, and removal insoluble matter obtains Tilapia mossambica acid-soluble protein solution；Adjust the pH of Tilapia mossambica acid-soluble protein solution
To 7, uses revolving speed for 3000~6000g centrifugation, collect precipitate to get Tilapia acid-soluble protein；
Step 2: Tilapia acid-soluble protein, tea polyphenols, water are mixed according to mass ratio for 350:5:1000, according to
Papain is added in the ratio of 5000U/g Tilapia acid-soluble protein, digests 6h in the case where pH is 6.5, temperature is 45 DEG C, goes
Except after insoluble matter enzymolysis liquid, be heated to boiling after keep the temperature 10min, be then rapidly cooled to room temperature, use molecule interception for
The ultrafiltration of 10000 dalton obtains filtrate, it is dry to get.
<comparative example>
Made using the direct enzymolysis product of Tilapia to ratio.
<inhibitory activity of tonin is tested>
Active raising percentage (%)=(products obtained therefrom of the present invention inhibits dense to half effect of tonin
Degree-comparative example imitates inhibition concentration to the half of tonin)/directly enzymolysis product to angiotensin I converting
Half effect inhibition concentration × 100 of enzyme
Embodiment 1,2,3 improves 10% or more relative to comparative example activity, and embodiment 4 is improved relative to comparative example activity
15% or more.
<fishy smell, bitter taste sense organ evaluation experimental>
Marking is evaluated in terms of fishy smell, bitter taste two.Wherein, evaluation group is made of 10 people, is evaluated according to the fishy smell of table 1
Standard and the bitter taste estimate standard of table 2 are evaluated, and evaluation result takes the average value of 10 people's evaluation scores to indicate.
Table 1
Table 2
Table 3
Number of devices and treatment scale described herein are for simplifying explanation of the invention.To application of the invention,
Modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (8)
1. a kind of method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein, which is characterized in that by Rofe
Flesh of fish acid-soluble protein, tea polyphenols, water are that 320~380:1~10:1000 is mixed according to mass ratio, according to 30000~
Papain, the enzyme in the case where pH is 6~7, temperature is 35~55 DEG C is added in the ratio of 60000U/g Tilapia acid-soluble protein
4~8h is solved, enzymolysis liquid is obtained after removing insoluble matter, is heated to boiling, then be rapidly cooled to room temperature, ultrafiltration obtains filtrate, and it is dry, i.e.,
?；
The preparation method of Tilapia acid-soluble protein the following steps are included:
Step 1: being homogenized 1~5min after Tilapia mossambica is mixed with water according to mass ratio for 1:8~10, moisture removal is gone to obtain the first bottom
Then portion's precipitating is that the mixed solution formed by calcium chloride and citric acid is added in 1:8~10 according to mass ratio, is homogenized 1~5min,
It goes moisture removal to obtain the second bottom precipitation, and the water quick wash of 2.5~4.5 times of volumes is added, go moisture removal to obtain third bottom heavy
It forms sediment；
Step 2: a small amount of water is added into third bottom precipitation and stirs, to obtain the saturated solution of acid-soluble protein, pH is adjusted
It to 3 and keeps, removal insoluble matter obtains Tilapia mossambica acid-soluble protein solution；
Step 3: adjusting the pH to 7 of Tilapia mossambica acid-soluble protein solution, precipitate is collected to get Tilapia acid-soluble protein.
2. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is, keeps the temperature 10min after being heated to boiling.
3. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is that ultrafiltration uses molecule interception for the ultrafiltration apparatus of 10000 dalton, collects molecular weight less than 10000 dalton
Hydrolysate.
4. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is that the concentration of calcium chloride is 8mM, and the concentration of citric acid is 5mM.
5. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is, removes moisture removal, removal insoluble matter and collects precipitate using centrifugation or filtering.
6. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as claimed in claim 5, special
Sign is that the revolving speed of centrifugation is 3000~6000g.
7. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is, the mass ratio of Tilapia mossambica and water is 1:9, and the mass ratio of the first bottom precipitation and mixed solution is 1:9, and the second bottom is heavy
Forming sediment with the volume ratio of water is 1:3.5.
8. the method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein as described in claim 1, special
Sign is, papain is added according to the ratio of 50000U/g Tilapia acid-soluble protein.
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